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!
SEARCH REFINEMENTS
Class Title or Keyword:
Date:
Chef:
Price:
Price Group Type:
Type:
Sold Out?:
Displaying 0 result(s)
Classes
MAY CONTAIN TEQUILA
Jeff Friesen prepares a tequila-infused culinary experience to take the chill off a cold winter evening. Enjoy charred poblano flambéed queso flameado with fresh tortilla chips, grilled tequila-lime-garlic flank steak tacos with avocados and radishes served with queso fresco, plus margarita tres leches cake, and Jeff's favorite tequila cocktail - the siesta, a modern tequila-lime cocktail with Campari and grapefruit.Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.
This class is offered again on February 12.
Details
Jeff FriesenChef
Demonstration
$60 Per Person
Mon, Dec 23
6:30 to 9 pm
6:30 to 9 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 mini calzones with marinara sauce, bacon-cheddar loaded smashed potatoes topped with sour cream, Buffalo cauliflower bites served with ranch dressing, and homemade peanut butter cups. #weekdayClasses are held at 9011 Manchester Rd, St. Louis, MO 63144.
Details
Dawn MeyerKitchen Conservatory Staff
Hands-On for Apprentice Chefs
$55 Per Child
Mon, Dec 30
1 to 3 pm
1 to 3 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. #weekdayDetails
Kitchen Conservatory ChefHands-On
$50 Per Person
Tue, Jan 7
12 to 2:30 pm
12 to 2:30 pm
MERINGUES - WHIP IT! WHIP IT GOOD!
Mickey Kitterman shares the differences between French, Swiss, and Italian meringues plus the techniques for each that start with whipped egg whites and sugar. This hands-on class will use those skills to create chocolate meringue tarts with French meringue, a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake featuring lemon curd with Swiss meringue buttercream flavored with lemon and elderflower, dacquoise with hazelnut meringue layers frosted with Italian mocha buttercream, plus floating island with crème anglaise and caramel sauce.Details
Mickey KittermanKitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jan 8
6 to 8:30 pm
6 to 8:30 pm
JAN AND MATT HAVE GOOD FORTUNE
Spend an evening enjoying the mutual trust and camaraderie between friends Jan Reid and Matt Sassman as they flex their culinary muscles to create a special celebration for Chinese New Year. Take a seat at the counter as they amuse you with their banter and prepare a spicy kale salad with green onions tossed in soy-sesame dressing with Korean chile flakes, crispy skillet fried rice paper dumplings with a mushroom-carrot-cabbage filling with crumbled tofu served with soy dipping sauce, three-cup chicken cooked in a fabulous sesame soy sauce with rice wine served with sesame noodles, plus Chinese almond cookies.Details
Matt Sassman and Jan ReidKitchen Conservatory Staff
Demonstration
$65 Per Person
Wed, Jan 8
6:30 to 9 pm
6:30 to 9 pm
HAVE YOUR CAKE AND EAT IT, TOO!
Melanie Armbrecht, who is a go-getter when it comes to cake decorating, expounds on the components of cake baking so that it is a success every time. Learn how to level and stack layers, and decorate a stunning cake in this hands-on class. Melanie has pre-baked the cakes, so the focus is on decorating a one-layer cake with American buttercream frosting using a variety of tips for simple borders and decorations. Learn how to make chocolate ganache for a drip effect down the sides of the cake. Each student will take home their decorated cake. #weekdayDetails
Melanie ArmbrechtKitchen Conservatory Staff
Hands-On
$70 Per Person
Thu, Jan 9
12 to 2:30 pm
12 to 2:30 pm
THE SWEET SIDE OF INDIA
Sweet aromas fill the kitchen, as this hand-on class with Lily Sugathan discovers unique desserts of India. Learn to create rasgulla - soft cheese dumplings simmered in cardamom-rose sugar syrup, instant coconut laddus, bite-sized coconut fudge treats made with condensed milk, gajar ka halwa cake - a decadent fusion of rich carrot and raisin pudding with nuts layered with moist egg-free cake and whipped cream frosting, plus paan kulfi - a creamy Indian ice cream infused with rose jam and betel leaf flavors.Details
Lily SugathanCulinary Educator
Hands-On
$65 Per Person
Thu, Jan 9
6 to 8:30 pm
6 to 8:30 pm
SALT, FAT, ACID, HEAT - CILANTRO AND CHILES
Samin Nosrat's Salt, Fat, Acid, Heat: Mastering The Elements of Good Cooking with wonderful illustrations by Wendy MacNaughton can be found on nearly every chef and avid home cook's bookshelves. It explores the world's cuisines and unites the universal use of four elements. Lydia Gwin shares some of her favorites as the class enjoys avocado and citrus salad with macerated onions and cilantro, braised pork tacos with chiles topped with an herb salsa and crema and simmered beans, plus Mexican chocolate pudding with spiced cream.Details
Lydia GwinKitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Jan 9
6:30 to 9 pm
6:30 to 9 pm
MEATLESS MONDAY
Start the week with a meatless lunch with three dishes that would be great vegetarian dinner options. Enjoy udon noodles with soft-boiled egg and hot soy seasoned with black pepper, mushroom bolognese with gnocchi, and roasted cauliflower lettuce wraps with Korean-inspired barbecue sauce. #weekday #healthyDetails
Lydia GwinKitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Jan 13
11 am to 1:30 pm
11 am to 1:30 pm
FRENCH CASSOULET
Mickey Kitterman shares the secrets to the rich complexities of duck confit-white bean French cassoulet with Toulouse-style homemade pork-garlic sausage cakes and braised pork shoulder. Mickey will demonstrate the steps to create this fabulous dish with the meats and beans baked together in a rich bone broth flavored with cognac and topped with fresh rosemary and breadcrumbs. The class will also enjoy salad Lyonnaise with poached egg and crispy bacon, and chocolate mousse.Details
Mickey KittermanKitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Jan 13
6 to 9 pm
6 to 9 pm
HOMEMADE YOGURT IS GREEK CULTURE
Greek cooking expert Maria Sakellariou teaches how easy it is to make Greek-style yogurt at home, and uses the thick, flavorful yogurt to create a variety of dishes. This hands-on class will make homemade tzatziki, yogurt-feta-za'atar dip with toasted pita points, baked salmon filet with yogurt-mint sauce, sautéed chicken cutlets with roasted red peppers topped with Greek yogurt and almonds, plus Greek yogurt and honey topped with golden raisins, toasted pecans and candied ginger.Details
Maria SakellariouChef
Hands-On
$65 Per Person
Mon, Jan 13
6:30 to 9 pm
6:30 to 9 pm
TRAVELS WITH TUTKO - FIJI
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 recalls her joy in Savusavu, a seaside town on an intimate paradise in the Fiji islands with rainforests, mangroves, and blue-green coastlines, along with village markets, yoga sessions, and an abundance of fresh produce. Enjoy lemon-pineapple-cucumber-ginger detox juice, Fijian kokoda - ceviche with zesty citrus juices and coconut cream, fish suruwa - a fish curry with steamed basmati rice derived in the late 1800s from northern India, plus mango-lime parfait layered with coconut-cardamom chia pudding garnished with toasted coconut. #weekdayDetails
Sharon TutkoKitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Jan 14
11 am to 1:30 pm
11 am to 1:30 pm
THE SEA FARE OF HOUSE VELARYON
Terri Jayne honors the seafarers from House Velaryon of Driftmark from House of the Dragon with delectable dishes. Enjoy deep-fried oyster salad with a citrus hollandaise dressing, sumac-crusted scallops with peach coulis and roasted jalapeño whipped cream, scalloped potato halibut with champagne beurre blanc, plus lemon posset.Details
Terri Jayne WalkerCulinary Educator
Demonstration
$55 Per Person
Tue, Jan 14
6:30 to 9 pm
6:30 to 9 pm
DAYS WITH DEVON - CHAI AND CAVA
Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy a winter citrus salad over mixed greens with honey-sherry vinaigrette, puff pastry "pretend" cinnamon rolls with a chai glaze, cremini mushroom-leek-gruyère frittata, bacon fat roasted baby Yukon potatoes with parmesan and crispy bacon, plus blood orange-cava cocktail. #weekdayDetails
Devon DragKitchen Conservatory Staff
Demonstration
$50 Per Person
Thu, Jan 16
11 am to 1:30 pm
11 am to 1:30 pm
THE CHEF AND A FISHMONGER
Compliments always abound when Mike Vujevic, owner of City Seafood Co., teams up with a chef to create a succulent and bountiful dinner with fish and seafood. Mike brings the catch of the day with an amazing variety of fish, and the talented chef Bernard Pilon will use the market basket to spontaneously create incredible seafood dishes. Learn the secrets of selecting and cooking delicious fish.Details
Bernard PilonChef
Demonstration
$80 Per Person
Thu, Jan 16
6:30 to 9 pm
6:30 to 9 pm
FRIDAY NIGHT FRENCH - RACK OF PORK
Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy crab gruyère quiche, roasted rack of pork with sage and dried fruit dressing served with spinach galette, plus a classic Sachertorte with apricot jam and a chocolate glaze.Details
Kitchen Conservatory ChefDemonstration
$60 Per Person
Fri, Jan 17
6:30 to 9 pm
6:30 to 9 pm
PRESIDENTIAL INAUGURATION DINNER
The Twentieth Amendment, ratified in 1933, made January 20th the official day of Inauguration. In honor of this day, Mickey Kitterman will recreate the inauguration lunch from President Barack Obama in 2009, which in turn was looking back to the favorite dishes of Abraham Lincoln. Start with a welcoming warm start of lobster-shrimp-scallops-black cod seafood stew, and enjoy herb roasted game hen with wild rice stuffing, molasses whipped sweet potatoes, plus apple sponge cake with caramel.Details
Mickey KittermanKitchen Conservatory Staff
Demonstration
$60 Per Person
Mon, Jan 20
6:30 to 9 pm
6:30 to 9 pm
EVERYONE WYNNES WITH CHRISTY - KALE YEAH!
Enjoy a tasty gluten-free and dairy-free lunch with Christy Wynne as she upgrades this midday meal that will rouse a resounding "Yes!" of appreciation. Christy prepares creamy turkey potato soup served with homemade gluten-free dinners rolls, chopped kale salad with lemon-shallot vinaigrette tossed with “cheesy” pecan crumbles and dried cranberries, plus chocolate chip-sweet potato cookies for dessert. #healthy #weekdayDetails
Christy WynneCulinary Educator
Demonstration
$55 Per Person
Thu, Jan 23
11 am to 1:30 pm
11 am to 1:30 pm
CHILI, CHILE, CHURRO
Join Sheri Doe for a hands-on class using chiles for some South of the border heat plus a smoked and spicy pomegranate margarita. Learn to make green chili with charred Anaheim peppers and seasoned pork served with handmade light and fluffy flour tortillas, chiles rellenos with beef and cheese stuffed poblano peppers, and crisp cinnamon-sugar dusted churros served with espresso hot fudge.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Jan 23
6 to 8:30 pm
6 to 8:30 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 FriesenChef
Hands-On
$250 Per Person
Fri, Jan 24
10 am to 3 pm
10 am to 3 pm
FRENCH FARE - POULET ALLEMANDE
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 tuna rillettes with capers and cornichons served on toast, poulet roulade stuffed with mushroom duxelles served with velvety allemande sauce, asparagus sautéed with ham, plus French orange custard tart with a sweet shortbread crust.Details
Mickey KittermanKitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Jan 25
11 am to 1:30 pm
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: NETFLIX AND CHILLED
Spend a relaxing evening in the kitchen with your partner making the foods you most want to eat before your next Netflix night. This hands-on class will join Anne Marie Lodholz to create oysters on the half shell with mignonette sauce, beef tartare with toast points, sea scallop crudo, bok choy and roasted mushroom salad, French-style scrambled eggs with caviar, classic vichyssoise, plus salted ice cream with fresh berries and a balsamic drizzle, all served with a flute of champagne.Details
Anne Marie LodholzCulinary Educator
Hands-On
$150 Per Couple
Sun, Jan 26
5 to 7:30 pm
5 to 7:30 pm
WHAT'S IN YOUR DUTCH OVEN?
There is nothing better than a multi-use tool in the kitchen, and Lydia Gwin proves that a Dutch oven can be used for many things other than soups and stews. Enjoy Caesar salad topped with fried artichokes and classic Caesar dressing, one-pot chicken with orzo, sausage-fennel pizza with caramelized onion sauce, plus chocolate-Cherry Coke dump cake. #weekdayDetails
Lydia GwinKitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Jan 27
11 am to 1:30 pm
11 am to 1:30 pm
PUT THAT IN YOUR PASTRY BAG AND PIPE IT!
Join the talented Naky Lee, owner of Cott Studio - specializing in floral arrangements and decorating stunning cakes with beautiful buttercream flowers, for a class focusing on the artistry of the pastry bag. With an art degree from Seoul’s Institute of the Art, Naky shares her creative skills with techniques for making beautiful buttercream flowers using a variety of pastry tips for exquisite cherry blossoms on parchment paper and flower nails, then adding the final results to cupcakes. Naky provides students with her buttercream recipe and directions on how to add the flowers to cakes and cupcakes. Students will take home their decorated cupcakes.Details
Nakyung LeeCulinary Educator
Hands-On
$65 Per Person
Mon, Jan 27
6:30 to 9 pm
6:30 to 9 pm
SPICE GIRL
Lydia Gwin is a big fan of using spices for warmth and depth of flavor to create exciting dishes. This hands-on class will learn to make berbere-spiced chicken roasted with carrots and chickpeas, "smooshed" carrots with pistachio pesto and pickled onions, black lime grilled beef skewers with sumac onion, roasted potatoes with aïoli and butter-toasted pine nuts, plus chai-spiced apple cake with mascarpone frosting. #weekdayDetails
Lydia GwinKitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Jan 30
11 am to 1:30 pm
11 am to 1:30 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, Feb 1
12 to 2:30 pm
12 to 2:30 pm
VALENTINE FOR COUPLES: SHELLFISH LOVERS
Share the shellfish love with your partner for a charming evening cooking together. This hands-on class will create broiled oysters Rockefeller with spinach and cheese, winter grapefruit-mandarin citrus salad with fennel and radicchio dressed with lemon vinaigrette, rich lobster Fra Diavolo with tomatoes and garlic served on homemade pasta with gremolata breadcrumbs, plus classic tiramisù.A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.
Details
Kitchen Conservatory StaffHands-On
$200 Per Couple
Sat, Feb 1
6 to 8:30 pm
6 to 8:30 pm
VALENTINE FOR COUPLES: RACK STARS
Fulfill your desires for delicious rack of lamb with a lovely dinner with your partner. This hands-on class will create an indulgent warm crab dip served with bread, roasted rack of lamb with mint relish and sweet currant coulis, potato purée, beef fat braised carrots, plus a blood orange and rosemary fizz cocktail with Campari and prosecco, and strawberry wine sorbet served with dark chocolate mendiants studded with dried fruit and nuts.A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.
Details
Kitchen Conservatory StaffHands-On
$180 Per Couple
Sun, Feb 2
5 to 7:30 pm
5 to 7:30 pm
VALENTINE 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 your Valentine, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends.Details
Caroline StampCulinary Educator
Hands-On
$65 Per Person
Sun, Feb 2
5:30 to 8 pm
5:30 to 8 pm
LUNCH WITH LYDIA - DATES TO CHERRIES
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy roasted za'atar cauliflower-date salad with lemon yogurt dressing, sun-dried creamy chicken with rosemary-infused gnocchi, plus ricotta and cherry jam tart. #weekdayDetails
Lydia GwinKitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Feb 3
11 am to 1:30 pm
11 am to 1:30 pm
VALENTINE FOR COUPLES: SEA OF LOVE
Fall in love with sophisticated seafood dishes in an evening designed to celebrate love. This hands-on class will create pine nut-encrusted salmon cakes with fresh basil sauce, fennel-orange-watercress salad with red onions and black olives topped with orange vinaigrette, coquille of lobster Savannah with chunks of lobster meat and sweet corn combined in velouté sauce with wine and cream, duchess potatoes, plus frozen limoncello mousse with raspberries and blueberries.A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.
Details
Kitchen Conservatory StaffHands-On
$170 Per Couple
Mon, Feb 3
6 to 8:30 pm
6 to 8:30 pm
COOKIE DECORATING FUN FOR VALENTINES
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 Valentine's Day. 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. #weekdayDetails
Courtney McKinneyCulinary Educator
Hands-On
$65 Per Person
Tue, Feb 4
12 to 2:30 pm
12 to 2:30 pm
VALENTINE FOR COUPLES: MAKE IT SPICY
Spice things up in the kitchen with your Valentine to create a tantalizing well-seasoned dinner, starting with harissa-spiced shrimp toast with avocado tahini sauce. This hands-on class will make cayenne-rubbed rib-eye steaks with dukkah and chimichurri sauce, spiced sweet potato wedges with za'atar yogurt dip, plus chocolate-chile mousse with cardamom whipped cream and crushed pistachios, and strawberry-basil mojitos with rose water.A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.
Details
Kitchen Conservatory StaffHands-On
$150 Per Couple
Tue, Feb 4
6 to 8:30 pm
6 to 8:30 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 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. #weekdayDetails
Jeff FriesenChef
Hands-On
$65 Per Person
Wed, Feb 5
12 to 2:30 pm
12 to 2:30 pm
VALENTINE FOR COUPLES: BUTTER ME UP
Flattery will get you everywhere! This hands-on class will make butter lettuce salad with green olives and manchego cheese dressed with fresh vinaigrette and butter-toasted panko, radish-butter crostini with herbs and microgreens, seared pepper petite tender steak with compound butter topped with sautéed shrimp served with brown butter mashed potatoes, butter-braised green beans served with a buttery chardonnay, plus mini Grand Marnier butter cakes with a mascarpone-honey whipped cream topped with candied orange peels.A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.
Details
Kitchen Conservatory StaffHands-On
$180 Per Couple
Wed, Feb 5
6 to 8:30 pm
6 to 8:30 pm
VALENTINE 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 your Valentine, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends.Details
Caroline StampCulinary Educator
Hands-On
$65 Per Person
Wed, Feb 5
6:30 to 9 pm
6:30 to 9 pm
VALENTINE FOR COUPLES: ROMANCE IS IN THE FARE
Love and romance are definitely in the air, as this hands-on class creates a delicious dinner starting with duo of appetizers - Mediterranean pinwheels with spinach, artichokes and roasted red bell pepper, plus dates with toasted walnuts and lemon feta. Learn to make roasted butternut-cranberry salad with warm cider vinaigrette, red wine braised pork served over semolina polenta and garnished with olive tapenade, butter glazed green beans, and raspberry lava cake topped with peppermint whipped cream.A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.
Details
Kitchen Conservatory StaffHands-On
$170 Per Couple
Thu, Feb 6
6 to 8:30 pm
6 to 8:30 pm
EAT THE SEASON - WINTER
Lydia Gwin procures seasonal ingredients to eat fresh within the current season. Enjoy kale salad with Caesar dressing and crispy parmesan cauliflower croutons, pan-seared salmon with a citrus-parsley salsa, browned butter tahini baked cabbage with sumac and mint, plus lemon baked pudding.Details
Lydia GwinKitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Feb 6
6:30 to 9 pm
6:30 to 9 pm
VALENTINE FOR COUPLES: LOVE MEAT TENDER
Steak Oscar with oven-roasted beef tenderloin topped with crab and béarnaise sauce is the star of this sparkling night to celebrate your Valentine. This hands-on class will create an asparagus puff pastry tart with goat cheese and crème fraîche, mixed greens bistro salad with walnuts and pickled shallots tossed in lemon-Dijon dressing, confit baby Yukon potatoes cooked in duck fat, cast iron hasselback-style ratatouille, plus chocolate-orange mousse with whipped cream and orange supremes, and a Grand 75 sparkling cocktail.A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.
Details
Kitchen Conservatory StaffHands-On
$200 Per Couple
Fri, Feb 7
6 to 8:30 pm
6 to 8:30 pm
VALENTINE FOR COUPLES: COMING UP ROSES
Spend the morning with a cup of coffee and a crossword puzzle, then join us in the kitchen to create a romantic brunch, starting with an irresistible bacon rose bouquet with peppadew jam. This hands-on class will make crab cakes with garlic herb aïoli, creamy butternut squash soup topped with herb oil and crispy fried shrimp, grilled romaine salad with parmesan crisps and lemon vinaigrette served with charred baguette slices, mushroom and goat cheese-stuffed beef tenderloin with red wine butter served with roasted potatoes and vegetables, plus chocolate-dipped strawberries.A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.
Details
Kitchen Conservatory StaffHands-On
$160 Per Couple
Sun, Feb 9
12:30 to 3 pm
12:30 to 3 pm
VALENTINE FOR COUPLES: CULINARY CUPID
The way to the heart is a dramatic evening in the kitchen creating a memorable meal. This hands-on class will make pickled beet and goat cheese salad on mixed greens with a fresh lemon ginger dressing, tender pork medallions served with a rich Marsala sauce with cremini mushrooms, creamy polenta with jalapeño tomato sauce and seasoned pepitas, plus heart-shaped puffed pastry stuffed with lemon curd and macerated strawberries served with chantilly cream.A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.
Details
Kitchen Conservatory StaffHands-On
$160 Per Couple
Sun, Feb 9
5 to 7:30 pm
5 to 7:30 pm
VALENTINE CAKE POPS
Spend the evening with Rachel Sarino, founder and creative director of StL Cake Pops, for an exciting class creating Valentine treats. Come on your own or bring your Valentine and learn how to make Valentine cake pops decorated with an assortment of fondant, sprinkle and chocolate decorations. Personalize your cake pops with hearts, roses, dots, and luster dust. Each student will take home their cake pop creations. Children, ages 7 to 13, must be accompanied by an adult taking the class.Details
Rachel SarinoCulinary Educator
Hands-On
$65 Per Person
Sun, Feb 9
5:30 to 8 pm
5:30 to 8 pm
VALENTINE FOR COUPLES: ISLE BE THERE
The Greek isles are abundant with seafood and tender lamb perfect for creating a sumptuous dinner for romantics. This hands-on class will prepare crabmeat and mannouri cheese crostini, phyllo cigars filled with feta and kalamata olives and caramelized red onions, seasonal green salad with dried fruits and nuts tossed in a light vinaigrette, grilled rack of lamb with herb sauce served with rice, plus red wine-chocolate cake with whipped cream and candied citrus.A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.
Details
Kitchen Conservatory StaffHands-On
$180 Per Couple
Mon, Feb 10
6 to 8:30 pm
6 to 8:30 pm
CHOCOLATE SURPRISE
Jeff Friesen switches things up a bit by using chocolate as an ingredient for both savory and sweet dishes just in time for Valentine's Day. Enjoy cocoa tagliatelle with roasted hen of the woods mushrooms and parmigiano reggiano, cocoa-rubbed strip steaks with red wine-cocoa sauce served with buttery mashed potatoes, plus cast iron chocolate cake with milk chocolate whipped ganache.Details
Jeff FriesenChef
Demonstration
$60 Per Person
Mon, Feb 10
6:30 to 9 pm
6:30 to 9 pm
TRAVELS WITH TUTKO - MOROCCO
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 met her in-laws for the first time on a trip through the coast of Spain and Morocco, and tells of some memorable moments including a luxurious "peasant-style" luncheon sitting cross-legged on the floor. Enjoy Moroccan bissara - split pea soup with grilled fluffy pita, b'stillah - a flavorful chicken and ground almond phyllo pie scented with saffron and ginger and turmeric, plus fresh orange segments in minted-orange blossom water served with a simple and divine cardamom-scented rice pudding. #weekdayDetails
Sharon TutkoKitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Feb 11
11 am to 1:30 pm
11 am to 1:30 pm
COOKIE DECORATING FUN FOR VALENTINES
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 Valentine's Day. 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. #weekdayDetails
Courtney McKinneyCulinary Educator
Hands-On
$65 Per Person
Tue, Feb 11
12 to 2:30 pm
12 to 2:30 pm
VALENTINE FOR COUPLES: IS FOWL YOUR LOVE LANGUAGE?
We swear to keep the language clean, as couples learn to prepare rich succulent duck. This hands-on class will create savory gruyère-parmesan cheese soufflé, arugula salad with fresh chèvre topped with almonds and winter citronette sauce, red wine duck ragù on homemade pappardelle noodles, plus vanilla shortbread cookies with goat’s milk toffee.A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.
Details
Kitchen Conservatory StaffHands-On
$180 Per Couple
Tue, Feb 11
6 to 8:30 pm
6 to 8:30 pm
TENDER IS THE NIGHT
Spend a relaxed evening in the kitchen as the talented Joe Herbert prepares a delectable dinner. Enjoy wild mushroom soup with sautéed leeks, pan-seared diver scallops with celery root rémoulade, roasted beef tenderloin with Roquefort-cognac sauce, plus classic vanilla crème brûlée.Details
Joe HerbertCulinary Educator
Demonstration
$60 Per Person
Tue, Feb 11
6:30 to 9 pm
6:30 to 9 pm
VALENTINE FOR COUPLES: ROMANTIC ARGENTINA
Celebrate love with the vibrant flavors of Argentina. This hands-on class will create spicy sweet potato empanadas with Argentine tomato salsa, gaucho-style grilled porterhouse steaks basted with chile pepper water and served with chimichurri, bombas de arroz rellenos - cheesy Argentine rice balls, plus dulce de leche mousse, and brigadeiros - Argentine chocolate truffles.A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.
Details
Kitchen Conservatory StaffHands-On
$180 Per Couple
Wed, Feb 12
6 to 8:30 pm
6 to 8:30 pm
MAY CONTAIN TEQUILA
Jeff Friesen prepares a tequila-infused culinary experience to take the chill off a cold winter evening. Enjoy charred poblano flambéed queso flameado with fresh tortilla chips, grilled tequila-lime-garlic flank steak tacos with avocados and radishes served with queso fresco, plus margarita tres leches cake, and Jeff's favorite tequila cocktail - the siesta, a modern tequila-lime cocktail with Campari and grapefruit.Details
Jeff FriesenChef
Demonstration
$60 Per Person
Wed, Feb 12
6:30 to 9 pm
6:30 to 9 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. #weekdayDetails
Audrey ScherrerCulinary Educator
Hands-On
$65 Per Person
Thu, Feb 13
11 am to 1:30 pm
11 am to 1:30 pm
DAYS WITH DEVON - MUFFIN AND MIMOSA
Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy pear muffins topped with cinnamon-pecan crumble, honey-goat cheese tartlets in mini phyllo cups with pistachios and dates, baby kale and spinach salad with grated carrots and crisp apples tossed in date-pomegranate dressing and toasted walnuts, individual puff pastry ham-gruyère soufflés, plus a chambord mimosa. #weekdayDetails
Devon DragKitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Feb 13
11 am to 1:30 pm
11 am to 1:30 pm
VALENTINE FOR COUPLES: I WANNA BE LOVED BAYOU
Fall in love with the seductive flavors of the South in a night celebrating love. This hands-on class will create Louisiana mini quiches with andouille sausage, chicken-sausage gumbo, Creole-style scallops with a long grain wild rice, bacon-wrapped broccolini with hollandaise sauce, plus individual lemon blackberry soufflés.A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.
Details
Kitchen Conservatory StaffHands-On
$180 Per Couple
Thu, Feb 13
6 to 8:30 pm
6 to 8:30 pm
GATHER GALS, IT'S GALENTINE’S DAY
This one is for ladies only to celebrate women and our favorite girls. Come kick back with Lydia Gwin and enjoy Sex and the City spicy "cosmopolitan" crostinis with goat cheese and cranberry-jalapeño sauce and zest of lime, The Spice Girls Korean spiced beef fusion tacos with cucumber-cabbage slaw, Gilmore Girls-inspired cinnamon coffee cake cookies with coffee gelato and a cinnamon streusel crumble, plus Mean Girls "On Wednesdays we wear pink" elderflower-Lillet Rosé cocktail.Details
Lydia GwinKitchen Conservatory Staff
Demonstration
$60 Per Person
Thu, Feb 13
6:30 to 9 pm
6:30 to 9 pm
A TASTE OF ROME-ANCE
Spend a romantic afternoon with Jeff Friesen celebrating Valentine's Day. This hands-on class will create shrimp bruschetta, winter panzanella salad with butternut squash and hazelnuts tossed in brown butter vinaigrette, heart-shaped striped ravioli with ricotta in lemon-brown butter sauce, classic potato gnocchi with mushroom and caramelized onion ragù, plus coconut sorbetto with candied cherries and merlot hot fudge. #weekdayDetails
Jeff FriesenChef
Hands-On
$65 Per Person
Fri, Feb 14
11 am to 1:30 pm
11 am to 1:30 pm
SHOW ME MO COUNTRY COOKING
Chef Mathew Unger exemplifies the "Show Me" Missouri slogan as he shares his research from his new cookbook, Missouri Comfort. This hands-on class will work side-by-side with Mathew to make chicken and dumplings, ham and beans, creamed spinach with goat cheese, apple slaw, and cornbread served with Missouri wines, plus cast iron apple pie.Details
Mathew UngerChef
Hands-On
$70 Per Person
Sat, Feb 15
10 am to 12:30 pm
10 am to 12:30 pm
CHILI CHILI BANG BANG
In true dueling fashion, Matt Sassman and Marci Boland will lead two “teams” in an afternoon chili cook-off with everyone voting for their favorite of four robust chilis, served with cold beer and an assortment of toppings — sliced red onion, avocado, cheddar cheese, scallions, and Greek yogurt. Matt's team will create Texas-style beef chuck and onion chili with poblano peppers, and Bloody Mary ground beef-tomato chili with beans and Bloody Mary mix with vodka, plus old-fashioned “lunchroom” cinnamon rolls. Marci's team will create her favorite smoky bean and ground chuck chili, and vegetarian sweet potato-black bean chili, plus roasted corn and jalapeño dip with fresh tortilla chips, and jalapeño cornbread.Details
Marci Boland and Matt SassmanKitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Feb 16
12 to 2:30 pm
12 to 2:30 pm
NOVEL CUISINE: BUTTER
Butter: A Novel of Food and Murder, by Asako Yuzuki, is a character-driven narrative based on true events in Japan. Manako Kajii, a gourmet chef and serial killer, is interviewed by journalist Rika creating sub-plots of women, body image, and gender expectations that mingle with the central themes of the crime and well-prepared dinners. As the class discusses the book, Mickey Kitterman prepares goyza with sesame-chile dipping sauce, nikujaga - a rich beef-vegetable stew with soy and sake, steamed rice, plus kabocha squash-egg tart.Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read!
Details
Mickey KittermanKitchen Conservatory Staff
Demonstration
$50 Per Person
Sun, Feb 16
1 to 3:30 pm
1 to 3:30 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.Details
Claire WolpertKitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Feb 16
5:30 to 8 pm
5:30 to 8 pm
LET'S BE BLUNT ABOUT POT PIE
As a matter of fact, Jeff Friesen proves that pot pies are the euphoria of comfort food with three exciting versions, plus old-fashioned blackberry cobbler. This hands-on class will create chicken-leek pot pie with oyster mushrooms and a flaky pie crust, smoked turkey pot pie with onions and carrots topped with buttermilk biscuits, and New Orleans crawfish hand pies with onions and bell peppers.Details
Jeff FriesenChef
Hands-On
$65 Per Person
Mon, Feb 17
6 to 8:30 pm
6 to 8:30 pm
WINE AND DINE WITH THE DALES - WINTER
Chef Zach Dale, of Robust Wine Bar, is joined by his talented wife, Kelcey, for a perfect pairing of exciting dishes with selected wines. Enjoy bacon-cheddar buttermilk biscuits with lemon-thyme butter, lobster and gruyère mac-and-cheese, chicken breast braised in mushroom Madeira sauce, plus salted caramel pots de crème.Details
Zach DaleChef
Demonstration
$75 Per Person
Mon, Feb 17
6:30 to 9 pm
6:30 to 9 pm
SIMMER DOWN! IT'S SOUP!
Simmer down and cozy up for three soups that will warm you up on a cold winter day. This hands-on class with Audrey Scherrer will create her best creamy homestyle chicken noodle soup with sherry-rosemary cream broth, roasted red pepper soup with chickpeas and quinoa, and velvety potato soup garnished with crispy bacon and chives, all served with homemade sourdough rolls. #weekdayDetails
Audrey ScherrerCulinary Educator
Hands-On
$65 Per Person
Tue, Feb 18
11 am to 1:30 pm
11 am to 1:30 pm
THE LANGUAGE OF SMALL PLATES
Whether you travel afar or dine in any of the ethnic restaurants about town, small plates have their own unique names from different countries - tapas, mezze, dim sum, cicchetti, izakaya and more. Join Sharon Tutko to create a variety of global gluten-free small plates starting with Thai hot and sour shrimp with tamarind and ginger and spices with rice noodles served in individual ramekins. This hands-on class will make mushroom-crispy shallot-pancetta pizzettas with truffle-scented white sauce, miso-glazed salmon bites on crunchy scallion pancakes with wasabi-avocado cream, grilled rack of lamb "pops" with Moroccan spices served with sweet orange-mint sauce, plus chickpea chocolate chip cookies and milk.Details
Sharon TutkoKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Feb 18
6 to 8:30 pm
6 to 8:30 pm
IF YOU KNEW SUSHI
It is always a delight and an honor to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes since 2001. Jay starts the class by showcasing caterpillar rolls, California rolls, and spicy rolls for the class to enjoy. Using the freshest fish and other beautiful ingredients including yellowfin tuna, white tuna, salmon, smelt egg, avocado, cucumber, radish sprouts, pickled radish, and spicy sauce, everyone in this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi rolls of their own.Details
Jay DedkhadChef
Hands-On
$80 Per Person
Tue, Feb 18
6:30 to 9 pm
6:30 to 9 pm
THE BEST OF BAREFOOT - WINTER WARMING
Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten. Join Jan in the kitchen to create cozy comfort food dishes as this hands-on class makes tomato soup, grilled gruyère-parmesan-cheddar cheese sandwich with bacon, chopped Cape Cod salad with arugula and bacon and Granny Smith apples topped with citrus-Dijon dressing with dried cranberries and blue cheese, plus easy cranberry and apple cake served with hot apple cider with bourbon. #weekdayDetails
Jan ReidKitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Feb 19
11 am to 1:30 pm
11 am to 1:30 pm
HANDMADE CHEESES
Explore fresh cheesemaking in an exciting evening with world-renowned cheese expert Neville McNaughton, known as Dr. Cheese. Neville shares the history and science behind making cheese while this hands-on class samples award-winning cheeses that include some locally made samples. Join Dr. Cheese in the kitchen to make creamy ricotta, pulled mozzarella, panela, quark/chevre, and juustoleipa - a Finnish toasted cheese.Details
Neville McNaughtonCulinary Educator
Hands-On
$75 Per Person
Thu, Feb 20
6 to 9 pm
6 to 9 pm
VIVA ITALIA!
From burrata to parmesan, Jeff Friesen uses favorite Italian ingredients to create classic dishes that can be made at home. Enjoy crostini with blistered cherry tomatoes and burrata drizzled with basil oil, mushroom tortellini with parmesan brodo, polenta frita, plus lemon mascarpone gelato.Details
Jeff FriesenChef
Demonstration
$55 Per Person
Thu, Feb 20
6:30 to 9 pm
6:30 to 9 pm
FRIDAY NIGHT FRENCH - VEAL NEUCHÂTEL
Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy oyster mushroom soup with poached oysters, veal Neuchâtel with mushrooms on fresh pasta with crispy zucchini, plus chocolate mousse tart topped with fresh raspberries.Details
Kitchen Conservatory ChefDemonstration
$60 Per Person
Fri, Feb 21
6:30 to 9 pm
6:30 to 9 pm
THE BIG BOWL THEORY
Learn to choose nutritious ingredients to create an endless combination of power bowls for a universal mind-blowing experience. Join Andrew Guyton for a hands-on class to personalize your bowl with a choice of grains, roasted and raw vegetables, proteins, and sauces. Choose from quinoa, brown rice, cauliflower rice, sweet potatoes, peppers, winter squash, broccoli, kale, Swiss chard, edamame, chicken, steak, shrimp, plus tzatziki, lemon tahini, and Dijon vinaigrette. #healthyDetails
Andrew GuytonCulinary Educator
Hands-On
$65 Per Person
Sat, Feb 22
10 am to 12:30 pm
10 am to 12:30 pm
DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen to create a delicious steakhouse dinner, plus a refreshing orange bourbon smash. Learn to prepare a Caesar salad with garlic croutons topped with crispy prosciutto, cast iron New York strip steaks with gorgonzola sauce served with sweet potato-chipotle gratin and roasted broccoli with brown butter balsamic sauce, plus a molten chocolate lava cake with raspberry sauce. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.Details
Kitchen Conservatory ChefHands-On
$200 Per Couple
Sat, Feb 22
6 to 9 pm
6 to 9 pm
GIRLS' NIGHT OUT: WARM AND TOASTY
Winter is coming to an end, but before it is time to say goodbye to warm scarves, spend an evening with Jeff Friesen noshing on tasty food, starting with bacon-wrapped figs with blue cheese and bourbon. Enjoy goat cheese and prosciutto occhi - an eye-shaped filled pasta in browned butter sauce, plus toasted marshmallow ice cream with graham cracker crumbles and dark chocolate sauce, and an Italian espresso martini with Amaretto and coffee liqueur.Details
Jeff FriesenChef
Demonstration
$60 Per Person
Sat, Feb 22
6:30 to 9 pm
6:30 to 9 pm
JAN AND MATT RAISE A PINT TO PUB FOOD
Spend an afternoon enjoying the mutual trust and camaraderie between friends Jan Reid and Matt Sassman as they flex their culinary muscles to create pub food with a glass of local beer. Take a seat at the counter as they amuse you with their banter and prepare mini shepherd's pies with ground beef and lamb topped with colcannon Irish potato mash, popovers, beer braised Brussels sprouts with bacon, plus chocolate Guinness cupcakes with Irish cream flavored buttercream and a chocolate drizzle.Details
Matt Sassman and Jan ReidKitchen Conservatory Staff
Demonstration
$65 Per Person
Sun, Feb 23
12 to 2:30 pm
12 to 2:30 pm
WHAT’S THE BIG CURRY?
Slow down and spend an evening with the talented Jacob Couture creating four distinctive global curries. This hands-on class will make Singapore spicy chicken curry puffs, Indian chickpea coconut curry with cashews with an intense ginger and garam masala curry, kare raisu curry with chicken - a hardy Japanese comfort classic, seared curry tofu with garlic and grilled Chinese leeks, plus Thai sticky rice with mangoes.Details
Jacob CoutureCulinary Educator
Hands-On
$65 Per Person
Sun, Feb 23
12:30 to 3 pm
12:30 to 3 pm
DATE NIGHT FOR COUPLES: THE HIGHS AND HITS OF LOW COUNTRY
Explore the southern flavors of Carolina low country loaded with shrimp and crab for a fun evening in the kitchen with your partner. This hands-on class will join Jeff Friesen to create she-crab soup - a rich southern bisque with sherry, shrimp and grits with bacon and herbs, crab cakes served with rémoulade, pimiento cheese on benne wafers, irresistible pickled shrimp, plus a planter's punch rum cocktail with bitters.Details
Jeff FriesenChef
Hands-On
$150 Per Couple
Sun, Feb 23
5 to 7:30 pm
5 to 7:30 pm
HOOKED ON FISH TACOS
Spend a fun evening with taco expert Jeff Friesen making fish tacos and fresh handmade corn tortillas with sauces and salsas, plus ceviche with avocado, mango and jalapeños, plus a grilled pineapple margarita. This hands-on class will create crispy fried cod tacos with creamy Baja sauce, blackened catfish tacos with avocado crema, and chile-lime shrimp tacos with charred corn pico de gallo.Details
Jeff FriesenChef
Hands-On
$70 Per Person
Mon, Feb 24
6 to 8:30 pm
6 to 8:30 pm
MASA TO MI CASA - HOT TAMALES
Spend a thoroughly exciting evening in the kitchen with Mickey Kitterman creating an a"maize"ing variety of tamales and a margarita. This hands-on class will make pork tamales with tomatillo salsa wrapped in banana leaves, chipotle chicken tamales with smoky roasted tomato salsa wrapped in corn husks, and mango-cream cheese tamales with tequila-infused strawberry sauce, plus Mexican street corn.Details
Mickey KittermanKitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Feb 24
6 to 8:30 pm
6 to 8:30 pm
THE BEAR HUG
We fell in love with every character of The Bear in the first season, binged the second season, and are eager for more. Sheri Doe shares a few memories as the class enjoys Carmy's "Mom's chicken" piccata sautéed golden brown with lemon and capers and white wine, Carmy's Italian beef sliders with thinly sliced beef topped with giardiniera on French bread dipped in au jus, plus Sydney's amazing French omelet stuffed with soft herbed cheese topped with potato crisps.Details
Sheri DoeKitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Feb 24
6:30 to 9 pm
6:30 to 9 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.Details
Lydia GwinKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Feb 25
6 to 8:30 pm
6 to 8:30 pm
GOODBYE, WHEAT! WE ARE DONE WITH YOU!
Spend an informative evening in the kitchen with Sharon Tutko and discover the possibilities of working with almond flour, potato starch, sorghum flour, white and brown rice flours, tapioca, millet, oat flour, and more! This hands-on class will tweak some favorite classics to create gluten-free versions of spinach quiche with pistachio short crust, cast iron skillet cornbread with crispy bacon and jalapeño and sharp cheddar, classic margherita tomato pizza with fresh basil and mozzarella, plus birthday cake with fluffy milk chocolate frosting, and double chocolate sorghum cookies. #healthyDetails
Sharon TutkoKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Feb 25
6 to 8:30 pm
6 to 8:30 pm
EAT, DRINK, AND BE MARDI
Wear some Mardi Gras beads for a festive evening as the delightful Terri Jayne creates a "bon temps" brunch. Enjoy shrimp and Cajun grits Benedict topped with a poached egg and Creole hollandaise, andouille sausage and gruyère quiche with a light salad of greens tossed in champagne vinaigrette, crawfish cornmeal blini topped with crème fraîche chives and tobiko - a flying fish roe, plus Creole cheesecake topped with candied pecans and bourbon caramel sauce, and an orange-passionfruit Hurricane mimosa with prosecco.Details
Terri Jayne WalkerCulinary Educator
Demonstration
$55 Per Person
Tue, Feb 25
6:30 to 9 pm
6:30 to 9 pm
AN ITALIAN TRAVELOGUE OF FRITTERS
Chef Bob Colosimo, of Eleven Eleven Mississippi, takes this hands-on class on a journey of the crisp and delicate fritters from different regions of Italy. Learn to make Calabrian crispelle - potato fritters, Sicilian penelle - chickpea fritters, Emilia-Romagna gnocco fritto - pillow-shaped fritters draped with prosciutto, Tuscan frittelle di riso - rice fritters, plus Venetian fritole alla Venezianna dessert fritters.Details
Bob ColosimoChef
Hands-On
$65 Per Person
Wed, Feb 26
6 to 8:30 pm
6 to 8:30 pm
THE SUSHI COUNTER
Step up to our counter and join Adam LaViolette as he shares his expertise in the art of sushi making. This hands-on class will learn the techniques to create salmon nigiri with aburi shio koji - salmon sliced and shaped over rice then brushed with a shio koji nikiri and flame seared, shiitake gunkan seasoned with yuzu kosho - sautéed shiitakes in a boat-shaped ball of sushi rice banded with a nori strip, spicy tuna futomaki with spicy miso seasoning, crab-avocado-cucumber uramaki - an inside-out roll with sesame seeds, and broccolini goma-ae tamaki - a hand roll filled with blanched broccolini tossed in creamy sesame dressing.Details
Adam LaVioletteCulinary Educator
Hands-On
$80 Per Person
Wed, Feb 26
6:30 to 9 pm
6:30 to 9 pm
CAST IRON HEAVY WEIGHTS
Discover the extraordinary flavors created by cooking with cast iron in a fun evening with Mathew Unger. This hands-on class will make lobster pot pie with lobster tail and vegetables in a cream sauce topped with garlic cheddar biscuits, then learn how to properly sear and season flank steak in cast iron for a steak and spinach salad with blue cheese, red onion and balsamic dressing, plus cast iron apple pie for dessert.Details
Mathew UngerChef
Hands-On
$70 Per Person
Thu, Feb 27
6 to 8:30 pm
6 to 8:30 pm
THE ALLURE OF LAZIO
Home to Rome and some of the most iconic ruins, Lazio is also known for its legendary dishes. Join Jeff Friesen for a hands-on class creating arugula and herb misticanza salad with citron vinaigrette and ricotta salata, veal saltimbocca with prosciutto and sage, pollo alla romano - chicken braised in tomato sauce and peppers, gnocchi alla romano with butter and parmesan, enjoyed with an Aperol spritz.Details
Jeff FriesenChef
Hands-On
$65 Per Person
Thu, Feb 27
6 to 8:30 pm
6 to 8:30 pm
CULINARY ADVENTURES: VENICE AND COMO
Travel enthusiast and advisor Lydia Gwin shares her culinary adventures to some of the most beautiful and inspiring places in the world with tales of adventure and a taste of local culture. Enjoy a taste of Venice and Como, as Lydia prepares pizzoccheri valtellinesi - Lake Como's specialty buckwheat pasta with cabbage and potatoes plus a duo of cheeses and brown butter sauce, Venetian cicchetti - small snacks of carrot mostarda and roasted ham crostini, and a polenta bite with taleggio and sautéed mixed mushrooms, plus orange gelato and an Aperol spritz. Lydia shares a sample taste of unique Lake Como olive oil.Details
Lydia GwinKitchen Conservatory Staff
Demonstration
$65 Per Person
Thu, Feb 27
6:30 to 9 pm
6:30 to 9 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
Fri, Feb 28
6 to 8:30 pm
6 to 8:30 pm
DATE NIGHT FOR COUPLES: THANK COD, IT'S FRIDAY
The week is over and it is time to step into the kitchen with Maria Sakellariou to create a spectacular Greek dinner. This hands-on class will make dolmathes served with yogurt avgolemono sauce, grilled pita points topped with red pepper and walnut spread, pistachio-crusted cod filets baked in parsley-lemon butter and olive oil, jasmine rice with pine nuts and raisins, roasted beet and tangerine salad, plus chocolate custard rolls.Details
Maria SakellariouChef
Hands-On
$170 Per Couple
Fri, Feb 28
6:30 to 9 pm
6:30 to 9 pm
FORK AND CORK: A CHEF'S KISS TO CARBONARA
Sommelier Kelcey Dale shares her vast knowledge of an exciting selection of Italian wines that will be paired with Mickey Kitterman's riff on carbonara. Enjoy parmesan roasted asparagus with carbonara hollandaise, grilled brioche with lobster carbonara, chicken sambuca carbonara served with spaghetti, plus lemon pound cake with cherry compote.Details
Mickey KittermanKitchen Conservatory Staff
Demonstration
$80 Per Person
Fri, Feb 28
6:30 to 9 pm
6:30 to 9 pm
SOUTH INDIA SATURDAY - EGG CUTLETS
Elizabeth Georgin, from Kerala, India, shares traditional dishes from her country in a monthly series. This hands-on class will learn to create deep-fried egg cutlets wrapped in spiced potatoes coated with breadcrumbs, slow-cooked beef biryani with Kerali spices layered with cooked rice and fried onion, chile pappadums, sour lemon pickles with garlic and chile, cucumber-onion raita, plus fruit custard.Details
Elizabeth GeorginCulinary Educator
Hands-On
$65 Per Person
Sat, Mar 1
11 am to 1:30 pm
11 am to 1:30 pm
A DAY IN THE KITCHEN: PASTA
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.Spend the day perfecting the art of Italian pasta dough. This hands-on class with Jeff Friesen will learn to make a variety of fresh pasta shapes, including tagliatelle, pappardelle, fettuccine, spaghetti, orecchiette, garganelli, cavatelli, and gnocchetti, plus lasagna al forno two ways -- bolognese and blanca. Filled pastas will include classic ravioli, tortellini, tortelloni, caramelle, and agnolotti, and sauces will include marinara, bolognese, pesto, Alfredo, arrabbiata, amatriciana, and burro bruno (brown butter).
Details
Jeff FriesenChef
Hands-On
$175 Per Person
Sat, Mar 1
11 am to 4 pm
11 am to 4 pm
DATE NIGHT FOR COUPLES: TABLE FOR TWO
Spend a sensational evening in the kitchen learning to prepare the most sumptuous dinner designed for two, starting with goat cheese soufflés in phyllo cups with frisée salad. Dawn and Larry lead this hands-on class to create garlic-thyme seasoned beef tenderloin medallions with port wine glaze, creamy potato "risotto", wild mushroom-haricots verts and shallot sauté, plus cherries jubilee over vanilla bean ice cream.Details
Dawn Meyer and Larry MeyersKitchen Conservatory Staff
Hands-On
$180 Per Couple
Sat, Mar 1
6 to 8:30 pm
6 to 8:30 pm
NONNA AND PAPPA'S ITALIAN DINNER
Spend a satisfying evening with a home-cooked Italian meal with Sheri Doe. Enjoy Italian spiced sausage and creamy stracchino cheese rustic crostini, pappa al pomodor - a traditional slow-simmered Tuscan vegetable soup with crushed tomatoes and parsley, gnocchi like Nonna made topped with pesto Genovese, polpettone - a beef-pork meatloaf with garlic slow-cooked in tomato sauce and served atop a bed of arugula, plus classic tiramisù.Details
Sheri DoeKitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Mar 1
6:30 to 9 pm
6:30 to 9 pm
SUNDAY FUNDAY: YOGA BRUNCH
Join certified yoga instructor Devon Drag for a one-hour gentle but energizing all-levels yoga class in our kitchen. Please note the class is BYOM (bring your own mat!). Then, roll up your mats and head to the stovetop to create a nourishing brunch as this hands-on class makes chai scones with a maple glaze, buttermilk ham and pimiento cheese sandwiches brushed with maple syrup, mini Dutch babies with apples and apple-bourbon caramel sauce, ancho home fries, Tuscan kale salad with bacon and gorgonzola tossed in red wine-shallot vinaigrette topped with cranberries and pecans, plus a fresh grapefruit paloma sweetened with agave. #healthyDetails
Devon DragKitchen Conservatory Staff
Hands-On
$75 Per Person
Sun, Mar 2
10:30 am to 1:30 pm
10:30 am to 1:30 pm
THE BEAR NECESSITIES
Sheri Doe explores the captivating chemistry between the gritty team of culinary talents in the kitchen of the Chicago restaurant that lures us in to watch The Bear. This hands-on class will create three stunning main courses - Carmy's "Mom's chicken" piccata sautéed golden brown with lemon and capers and white wine, Sydney's fall-off-the-bone cola braised beef short ribs cooked in a Dutch oven with risotto, and Sydney's Chilean sea bass sous vide with tomato confit.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$70 Per Person
Sun, Mar 2
5 to 7:30 pm
5 to 7:30 pm
DATE NIGHT FOR COUPLES: TACO 'BOUT GRILLING
Put on a heavy sweater and discover why everyone is talking about an evening on the patio at the grill to make sensational tacos with taco expert Jeff Friesen. This hands-on class for couples will create grilled chicken tacos with charred chiles, whole grilled fish tacos with fresh pico de gallo, grilled salsa verde, grilled Mexican street corn, homemade corn tortillas, plus a seasonal margarita.Details
Jeff FriesenChef
Hands-On
$150 Per Couple
Sun, Mar 2
5 to 7:30 pm
5 to 7:30 pm
COOKIE DECORATING FOR SPRING
Discover your inner artist in a fun evening of cookie decorating with Belinda Reany creating spring cookies in a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with tipless pastry bags to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and a variety of design techniques. Everyone will leave with a stunning array of decorated cookies to impress family and friends.Details
Belinda ReanyCulinary Educator
Hands-On
$65 Per Person
Sun, Mar 2
5:30 to 8 pm
5:30 to 8 pm
LUNCH WITH LYDIA - SESAME TO GINGER
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy snap pea salad with almonds and sesame vinaigrette, ginger beef on rice noodles, plus mango-coconut sorbet and a spiced cookie. #weekdayDetails
Lydia GwinKitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Mar 3
11 am to 1:30 pm
11 am to 1:30 pm
THE GUMBO FILES
Southern Louisiana native Josh Galliano pulls out the cast iron Dutch ovens and reveals the secret ingredients to authentic gumbo just in time for a Mardi Gras celebration. Work side-by-side with Josh in this hands-on class creating three distinct gumbos with traditional seasonings, including Cane River crawfish gumbo, fried chicken gumbo, venison gumbo, plus Natchitoches mini meat pies. #weekdayDetails
Joshua GallianoChef
Hands-On
$65 Per Person
Mon, Mar 3
12 to 2:30 pm
12 to 2:30 pm
PARTY GRAS
Let the Mardi Gras parties begin with an authentic Louisiana crawfish boil and traditional hurricanes in a fun hands-on class with Mickey Kitterman. Start with a New Orleans mortadella-capicola muffuletta with Genoa salami and cheeses topped with olives, an awesome shrimp-crawfish-andouille sausage boil with potatoes and corn on the cob served family-style on newspaper, plus praline bread pudding and caramel sauce.Details
Mickey KittermanKitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Mar 3
6 to 8:30 pm
6 to 8:30 pm
BAGELS - A HOLE LOT OF YUM
Jump in - the water is fine! Spend the evening with Marci Boland, and learn the process for creating delicious bagels. This hands-on class will learn to make plain bagels, sesame bagels, everything bagels, and enjoy with a variety of toppings including cream cheese, avocado, tomatoes, onions, capers, and salt and pepper.Details
Marci BolandKitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Mar 3
6 to 8:30 pm
6 to 8:30 pm
SOUTHERN HOSPITALITY
A true sign of southern hospitality is a charming gentlemen willing to provide tantalizing southern dishes, starting with savory corn fritters with hot honey. Enjoy blackened mahi mahi with cornbread soufflé and fried crawfish tails all served with hot sauce “beurre blanc”, plus warm banana pudding with coffee-soaked pound cake.Details
Jeff FriesenChef
Demonstration
$55 Per Person
Mon, Mar 3
6:30 to 9 pm
6:30 to 9 pm
VERONA, MY VERONA
Audrey Scherrer delights in cooking and sharing food from her own experience in the kitchen and global travels. Enjoy an easy menu inspired by Verona, Italy of fresh figs with prosciutto and a drizzle of balsamic, a simple arugula salad with champagne vinaigrette and shaved parmesan, a simplified linguini al limone with fresh lemon, Florentine seared rib-eye steak with salt and pepper and extra virgin olive oil, plus tiramisù ice cream. #weekdayDetails
Audrey ScherrerCulinary Educator
Demonstration
$55 Per Person
Tue, Mar 4
11 am to 1:30 pm
11 am to 1:30 pm
SCANDINAVIAN BAKERS ARE GONNA BAKE, BAKE, BAKE
Scandinavian pride is abundant as Lydia Gwin shares her heritage in an evening of baking. This hands-on class will create toscakaka - a Swedish almond caramel cake, kvæfjordkake - a Norwegian meringue cake with custard cream filling topped with almonds - which translates to "world's best cake", almond apple kringle, drømmekage - Danish dream cake - a sponge cake with coconut-caramel topping, plus Swedish chocolate balls.Details
Lydia GwinKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Mar 4
6 to 8:30 pm
6 to 8:30 pm
MARDI GRAS MAGIC
Sharon Tutko creates a festive Mardi Gras celebration starting with muffuletta deviled eggs with a salami-ham-olive-provolone garnish. Enjoy hot and spicy crawfish dip with garlicky croutons, piping hot shrimp-chicken-andouille sausage Cajun jambalaya, plus a traditional Mardi Gras king cake with colored sugar icing, and a passionfruit hurricane cocktail or mocktail.Details
Sharon TutkoKitchen Conservatory Staff
Demonstration
$60 Per Person
Tue, Mar 4
6:30 to 8 pm
6:30 to 8 pm
YES, MAYBE, GNOCCHI
There is no wavering about fantastic gnocchi as this hands-on class unlocks the secrets of the delectable dumpling pillows. Jeff Friesen leads this class making traditional Italian potato gnocchi with roasted oyster mushrooms and browned butter with currants, basil parisienne choux gnocchi with French tomato cream and roasted tomatoes with breadcrumbs, plus ricotta gnudi with orange, sage and sweet potatoes. #vegetarianDetails
Jeff FriesenChef
Hands-On
$65 Per Person
Wed, Mar 5
6 to 8:30 pm
6 to 8:30 pm
TURNING WATER INTO… SOUP
Building flavors to create three sensational seafood soups requires more than simply adding water, or perhaps a miracle. This hands-on class will create fresh clam chowder with fried clam garnish, scallop-leek-fennel bouillabaisse with rouille croutons, and creamy shrimp bisque with gruyère pastry straws.Details
Kitchen Conservatory ChefHands-On
$65 Per Person
Wed, Mar 5
6 to 8:30 pm
6 to 8:30 pm
KNIFE LESSONS TO CUT BY
Improve your knife skills starting with the basics of holding a chef's knife for the most control and safety with produce manager Matt Sassman. This hands-on class learns to chop, julienne, slice, dice, chiffonade, and mince with the knives Matt uses most often. Matt shares his trick for quick julienned onions, the difference between serrated knives and why the double serrated is his favorite, cutting pineapple, and using a paring knife for mincing shallots. The bounty of carrots, celery, onions, fennel, Brussels sprouts, spinach, and herbs will be used to create a caramelized onion and fennel soup topped with cheesy croutons, a spinach-Brussels sprouts salad with roasted butternut squash and shallot vinaigrette, plus pineapple sorbet. 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.Details
Matthew SassmanKitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Mar 5
6:30 to 9 pm
6:30 to 9 pm
CAST IRON REVIVAL
Cast iron pans are versatile, durable, and a "hot" way to cook everything from appetizers to desserts. Join Dawn Meyer with some foolproof tips, as this hands-on class makes French onion strata with caramelized onions and gruyère cheese, cast iron chicken and chorizo paella, brown butter Brussels sprouts and bacon fettuccine Alfredo, honey-garlic glazed salmon, cast iron cornbread used for a cornbread salad with buttermilk dressing, plus skillet blueberry crumb cake.Details
Dawn MeyerKitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Mar 6
6 to 8:30 pm
6 to 8:30 pm
FAIR AND SQUARE ST. LOUIS-STYLE PIZZA
Characterized by its cracker-thin crust cut into squares made with little to no yeast, a sweeter cooked red sauce with lots of dried oregano, and provel cheese, St. Louis-style pizza is a quick easy way to make a snack. Join Sheri Doe in the kitchen to make this traditional hometown pizza topped with tomato sauce, green peppers, mushrooms, sausage, shredded cheddar cheese, smoked provolone, and Swiss cheese.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Mar 6
6 to 8:30 pm
6 to 8:30 pm
HOT SOUPS AND WARM BREADS - SPRING EDITION
Have a seat at the counter with Lydia Gwin and discover the ideal combination of an amazing soup paired with a delicious bread, perfect for any day of the week. Enjoy polenta soup with crispy pancetta and kale served with parmesan garlic flatbread, pork posole verde with honey glazed cornbread, plus rhubarb crumble cheesecake bars.Details
Lydia GwinKitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Mar 6
6:30 to 9 pm
6:30 to 9 pm
GREENS AND GRAINS
Sharon Tutko, health and wellness coach, offers dishes with bursts of flavor to bump up the fiber and protein in your diet with Minnesota wild rice, buckwheat, Einkorn wheat, quinoa, arugula, Swiss chard, leeks, spinach, and kale, starting with a winter vegetable buckwheat crostata with white cheddar and lemon-sesame honey drizzle. Enjoy wild rice pilaf with roasted butternut squash, arugula, pecans, cranberries, and feta, plus a quinoa Buddha bowl with massaged kale, roasted carrots and chickpeas topped with 3-ingredient tahini dressing and hemp seeds. #vegetarian #healthy #weekdayDetails
Sharon TutkoKitchen Conservatory Staff
Demonstration
$55 Per Person
Fri, Mar 7
11 am to 1:30 pm
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE
Get your partner in the kitchen and anything is possible! Master the skills of making delicious homemade pasta as this splendid hands-on class with Angela Adrignola creates classic Caesar salad, minestrone soup, toasted ravioli with marinara dipping sauce, fettuccine Alfredo, plus chocolate molten lava cake, and an espresso martini.Details
Angela AdrignolaCulinary Educator
Hands-On
$150 Per Couple
Fri, Mar 7
6 to 8:30 pm
6 to 8:30 pm
FRIDAY NIGHT FRENCH - SALMON TURBAN OF SCALLOPS
Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy roasted pear and goat cheese pastry with pine nuts, scallops wrapped in a salmon turban on top of fresh lemon pasta with spinach, plus flaming crêpes suzette.Details
Kitchen Conservatory ChefDemonstration
$60 Per Person
Fri, Mar 7
6:30 to 9 pm
6:30 to 9 pm
CAKE DECORATING WITH EDIBLE PAPER FLOWERS
Learn the techniques of creating a buttercream covered cake with the talented Maria Ines Goncalves then adding show-stopping elements of edible paper flowers. The buttercream frosting is already made and the six-inch one-layer cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake with a flawless finish like a pro. Learn to create stunning wafer paper flowers and paint them for a realistic effect. Each student will take home their decorated cake.Details
Maria Ines GoncalvesPastry Chef
Hands-On
$75 Per Person
Sat, Mar 8
11 am to 1:30 pm
11 am to 1:30 pm
PERK UP, COFFEE LOVERS
Sheri Doe shares how to enhance dishes with the use of coffee as an ingredient and keep everyone "grounded". This hands-on class will create grilled watermelon salad with cherry coffee vinaigrette, Colombian coffee crusted potato skins stuffed with Monterey Jack cheese and bacon bits, coffee-braised roast beef with rich deep flavor from the arabica beans, crusty cheesy coffee potato cups - a two-bite morsel of goodness, plus cast iron apple-nutmeg coffee cake topped with coffee glaze and chantilly cream, served with a cup of coffee, of course.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$65 Per Person
Sat, Mar 8
12 to 2:30 pm
12 to 2:30 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.Details
Devon DragKitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Mar 8
6 to 8:30 pm
6 to 8:30 pm
COFFEE SHOP TREATS ARE A LATTE BUCKS
Learn to make your favorite coffee shop treats at home, along with some popular go-to cold and hot drinks. Join the resourceful Rachel Sarino in a hands-on class creating vanilla-white chocolate cake pops, fresh blueberry muffins topped with turbinado sugar, lemon loaf cake with sweet icing, buttery coconut bars with lime buttercream frosting, fudgy chocolate brownies with chocolate chunks, plus a strawberry refresher with white grape juice and acai, and a vanilla latte with vanilla simple syrup.Details
Rachel SarinoCulinary Educator
Hands-On
$65 Per Person
Sun, Mar 9
12 to 2:30 pm
12 to 2:30 pm
BIGGER FISH TO TRY
Jon Lowe shares his expertise with cooking fish in different styles of cuisines from around the world and pairs them with the perfect sauce and accompaniment. This hands-on class will create an olive oil braised swordfish with pink salt on a bed of greens and vegetables with a boiled egg and lemon parmesan vinaigrette, smoked mahi mahi with pineapple salsa and citrus rice, grilled wild salmon with tomato-caper relish and asparagus, plus pan-seared striped bass with avocado and black beans and crispy tortilla strips.Details
Jon LoweChef
Hands-On
$80 Per Person
Sun, Mar 9
12:30 to 3 pm
12:30 to 3 pm
NOVEL CUISINE: CHOP FRY WATCH LEARN
Historically, there have been women who have moved from their home countries and become culinary icons and cookbook authors for the countries that became their home. It is true of Julia Child, Diana Kennedy, and Fu Pei-Mei. Michelle T. King, author of Chop Fry Watch Learn, tells Fu’s story of the influence of Chinese food in a postwar era. As the class discusses the book, they will enjoy scallion pancakes, pork steamed buns, shrimp siu mai with dipping sauce, three-cup chicken, and scallion braised duck on rice.Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read!
Details
Kitchen Conservatory ChefDemonstration
$50 Per Person
Sun, Mar 9
1 to 3:30 pm
1 to 3:30 pm
DATE NIGHT FOR COUPLES: THAI AND JACKET NOT REQUIRED
Bring a date and spend a casual evening in the kitchen with chef Zach Dale creating tasty Thai food starting with tam taeng kwaa - Thai cucumber salad with long beans and cherry tomatoes and rice noodles. This hands-on class will learn to make traditional phat Thai ruam mit with pork and shrimp, beef and holy basil stir-fry with broccoli on jasmine rice, plus coconut mango pudding.Details
Zach DaleChef
Hands-On
$150 Per Couple
Sun, Mar 9
5 to 7:30 pm
5 to 7:30 pm
COOKIE DECORATING FOR SPRING AND ST. PAT'S DAY
Discover your inner artist in a fun evening of cookie decorating with Belinda Reany creating spring and St. Pat's cookies in a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with tipless pastry bags to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and a variety of design techniques. Everyone will leave with a stunning array of decorated cookies to impress family and friends.Details
Belinda ReanyCulinary Educator
Hands-On
$65 Per Person
Sun, Mar 9
5:30 to 8 pm
5:30 to 8 pm
CHEESECAKES AND COSMOS - GOLDEN GIRL-STYLE
In Season 3 of The Golden Girls, Dorothy asked, “Oh, do you know how many problems we have solved over a cheesecake at this kitchen table?” Join in on the conversation, as this hands-on class with Lydia Gwin creates Sophia’s limoncello cheesecake cupcakes, Blanche’s no-bake peanut butter cheesecake, Rose’s brownie cheesecake bars, Dorothy’s Straight-out-of-Brooklyn cheesecake, plus a Gold Coast cosmo.Details
Lydia GwinKitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Mar 10
6 to 8:30 pm
6 to 8:30 pm
PERSIAN-AMERICAN MASHUP
Join Sheri Doe, as she honors living in Diyarbakir for two years, creating unique flavors with elements from two different cuisines - Persian and American. This hands-on class will create labneh - a creamy yogurt cheese topped with saffron, hummus with tahini, porcini salad, baba ganoush with chile wafers, roasted eggplant served with a zigzag crispy pastry, deep-fried skewered prawns in kanafa crumbs topped with aged cheese and chile spices, plus pistachio baklava cigars.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Mar 10
6 to 8:30 pm
6 to 8:30 pm
BYE-BYE WINTER
Spring will be here in a hot minute, and Jeff Friesen has eagerly made plans to say hello to the new season. Enjoy feta-artichoke puff pastry tarts, bay scallop gratin baked in white wine and garlic topped with parmesan-parsley-garlic breadcrumbs with shallot and lemon, charcoal grilled asparagus with creamy Green Goddess sauce, plus pineapple rum ice cream.Details
Jeff FriesenChef
Demonstration
$55 Per Person
Mon, Mar 10
6:30 to 9 pm
6:30 to 9 pm
LONDON TEA TIME
Audrey Scherrer delights in 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, lemon-poppy seed ricotta mini cakes, shortbread cookies, plus tea with milk, and a flute of champagne. #weekdayDetails
Audrey ScherrerCulinary Educator
Demonstration
$55 Per Person
Tue, Mar 11
11 am to 1:30 pm
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. #weekdayDetails
Susan WestfallKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Mar 11
11 am to 1:30 pm
11 am to 1:30 pm
TAKE A BAO
Kudos will be abundant as this hands-on class learns to make baos - Chinese warm, soft steamed buns filled with flavorful fillings. Join us to create Chinese barbecue pork baos, ground pork and herb baos, baos filled with curried chicken and peas, spicy chorizo and chihuahua cheese baos, vegetarian shiitake-bok choy baos, plus dipping sauces of sweet chile and black vinegar.Details
Kitchen Conservatory ChefHands-On
$65 Per Person
Tue, Mar 11
6 to 8:30 pm
6 to 8:30 pm
IF YOU KNEW SUSHI
It is always a delight and an honor to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes since 2001. Jay starts the class by showcasing caterpillar rolls, California rolls, and spicy rolls for the class to enjoy. Using the freshest fish and other beautiful ingredients including yellowfin tuna, white tuna, salmon, smelt egg, avocado, cucumber, radish sprouts, pickled radish, and spicy sauce, everyone in this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi rolls of their own.Details
Jay DedkhadChef
Hands-On
$80 Per Person
Tue, Mar 11
6:30 to 9 pm
6:30 to 9 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.Details
Susan WestfallKitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Mar 12
6 to 8:30 pm
6 to 8:30 pm
DO YOU OR DOUGHN'T YOU?
Everyone has their favorite doughnut, whether it is yeasted deep-fried doughnuts topped with glaze or filled with cream, a glazed baked cake doughnut, or mochi. Join Sean Price in the kitchen as this hands-on class creates traditional glazed doughnuts, pastry-cream filled doughnuts with a chocolate glaze, mochi, plus baked blueberry cake doughnuts with blueberry glaze.Details
Sean PriceKitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Mar 12
6 to 8:30 pm
6 to 8:30 pm
CULINARY ADVENTURES: LONDON
Travel enthusiast and advisor Lydia Gwin shares her culinary adventures to some of the most beautiful and inspiring places in the world with tales of adventure and a taste of local culture. Enjoy a taste of London, as Lydia prepares roasted cauliflower and chickpea salad with zesty tahini dressing topped with pomegranate seeds and a sprinkle of sumac, Sunday English roast, sabzi polo - an herb rice dish that embodies the Persian culinary influence found in London's diverse food scene, plus a lovely fresh raspberry pavlova with whipped cream and a drizzle of rosewater, and a mint-pomegranate iced tea with the option of London gin.Details
Lydia GwinKitchen Conservatory Staff
Demonstration
$60 Per Person
Wed, Mar 12
6:30 to 9 pm
6:30 to 9 pm
DAYS WITH DEVON - STRATA AND SPIRITS
Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy almond cake with lemon-lavender glaze, everything bagel gougères filled with whipped dill cream cheese, gruyère-fontina-gouda and bacon strata, Green Goddess romaine salad with avocado and radishes with an herb dressing, plus a "sparkling shamrock" pear vodka cocktail with elderflower liqueur muddled with cucumber and topped with club soda. #weekdayDetails
Devon DragKitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Mar 13
11 am to 1:30 pm
11 am to 1:30 pm
SAM AND DEAN ARE NATURALLY SUPER
After fifteen seasons of brothers Sam and Dean Winchester fighting evil in Supernatural, “super”-fan Sheri Doe shares Dean's penchant for good food and beer. This hands-on class will pay homage to Sam with a pan-seared chicken and fire-roasted corn "health quake salad" tossed with cucumbers and dill-Greek yogurt dressing, Dean's flight of turkey, beef, and chicken sliders topped with smoked cheddar and applewood bacon and paired with local beer, plus their mom's apple pie with a buttery flaky crust layered with a trio of apples topped with a dusting of cinnamon and turbinado sugar.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Mar 13
6 to 8:30 pm
6 to 8:30 pm
KICK THE CHICKEN BUCKET
It's time to bid farewell to the red and white chicken bucket and learn to make a variety of fried chicken from different regions. This hands-on class with Jeff Friesen will create Southern fried chicken with hot honey, coleslaw, Nashville hot chicken with comeback sauce, plus Korean fried chicken with Korean slaw.Details
Jeff FriesenChef
Hands-On
$65 Per Person
Thu, Mar 13
6 to 8:30 pm
6 to 8:30 pm
IRISH FOR A DAY
With St. Patrick's Day at hand, Lydia is changing her name to O'Gwin and creating an Irish-worthy meal. Enjoy potato and leek soup with soda bread, pan-seared pork chops with balsamic braised cabbage and apples, parsnip and potato mash, plus Irish apple cake drizzled with sweet custard sauce served with a Guinness ice cream float with salted caramel syrup.Details
Lydia GwinKitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Mar 13
6:30 to 9 pm
6:30 to 9 pm
DATE NIGHT FOR COUPLES: FAST TO THE FRIDAY FISH LINE
Take your Friday night fish game to a new level. Join Dawn Meyer to create a remarkable evening with clementine-ricotta salata salad with peppered pistachios, pan-seared salmon with honey-glazed fennel and tart apple garnish, garlic roasted Brussels sprouts, buttery herb seasoned rice, and bittersweet chocolate-Irish cream tart with vanilla whipped cream.Details
Dawn MeyerKitchen Conservatory Staff
Hands-On
$170 Per Couple
Fri, Mar 14
6 to 8:30 pm
6 to 8:30 pm
GIRLS' NIGHT OUT: ARE WE IN SEINE?
Everyone will be crazy for an evening of exquisite seafood as Joe Herbert prepares French cuisine. Enjoy steamed mussels on saffron linguine, lump crabmeat salad with avocado, fresh tuna tartare with apple and tarragon, plus hot chocolate soufflés.Details
Joe HerbertCulinary Educator
Demonstration
$60 Per Person
Fri, Mar 14
6:30 to 9 pm
6:30 to 9 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, ages 7 to 11, plus a parent.Details
Amanda AndersonKitchen Conservatory Staff
Hands-On
$125 For Parent and Child
Sat, Mar 15
11 am to 1:30 pm
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 peach shortcake with bourbon whipped cream, and a smoked pineapple margarita.Details
Jeff FriesenChef
Hands-On
$70 Per Person
Sat, Mar 15
12 to 2:30 pm
12 to 2:30 pm
EASY AS PAELLA
Making phenomenal paella is as easy as one-two-three as this hands-on class creates two different styles of this Spanish saffron-scented rice. Learn to make clam-mussel-shrimp paella and chicken-chorizo paella, plus sangria, fig-goat cheese empanadas, manchego-marmalade puffs, and flan flavored with orange zest.Details
Kitchen Conservatory ChefHands-On
$65 Per Person
Sat, Mar 15
6 to 8:30 pm
6 to 8:30 pm
DATE NIGHT FOR COUPLES: PHYLLO, FETA, FIGS
Greece has an abundance of staple foods that are immediately identified as a regional ingredient. Use some of them in a hands-on class with Greek expert Maria Sakellariou making Greek saganaki - flaming cheese, phyllo parcels filled with creamed charred leeks and feta, hortopita rolos - coiled phyllo spinach-Swiss chard pie with arugula and herbs cooked in cast iron, caramelized onion and kalamata stuffed pork tenderloin with dried figs and dates and hazelnuts, bulgur pilaf, plus almond-Greek yogurt cake with a light citrus syrup.Details
Maria SakellariouChef
Hands-On
$170 Per Couple
Sat, Mar 15
6:30 to 9 pm
6:30 to 9 pm
HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT
It is okay to play with your food in this fun hands-on sushi class with the talented Rohan Sarino. Learn to make sushi rice using three different cooking vessels, use a sushi mat, work with sticky rice, and choose your own ingredients including tuna and salmon to create sushi rolls, inside-out rolls and nigiri-style sushi. Rohan shares his secrets to making spicy sriracha mayo. This class is designed for children, ages 7 to 11, plus a parent.Details
Rohan SarinoCulinary Educator
Hands-On
$125 For Parent and Child
Sat, Mar 15
6:30 to 9 pm
6:30 to 9 pm
ST. PAT EATS GREEN
Celebrate the Irish vegan-style with the amiable Lisa Buchmeier for a class that is a powerhouse of nutrition and antioxidants, and is free of cholesterol, meat, dairy, and eggs. This hands-on class will make naturally sweetened shamrock chia cream shake garnished with kiwi, stuffed cabbage rolls with citrus avocado and short grain brown rice salad served with a garlicky cilantro dressing, tempeh minced meat shepherd's pie with green beans and cremini mushroom gravy topped with piped swirls of whipped sweet potatoes with nutmeg and fresh chives, plus oil-free spelt spice cupcakes drizzled with sweet caramel date cream. #healthyDetails
Lisa BuchmeierKitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Mar 16
12 to 2:30 pm
12 to 2:30 pm
DINERS, DIVES AND TAVERNS
Learn to make epic dishes found throughout diners, dives, and taverns, starting with finger-licking double-cooked chicken wings in a garlic butter "scampi" sauce. This hands-on class with Sheri Doe will create beef tri-tip sandwiches with caramelized onions and blue cheese crumbles, mile high biscuits and gravy, bacon-wrapped smoked jalapeño poppers, and spicy Atomic Fireball mac-and-three cheese bites deep-fried and served with ranch dressing.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Mar 16
12:30 to 3 pm
12:30 to 3 pm
DUBLIN YOUR PLEASURE
Everything in this hands-on class will be twice as good with the addition of key ingredients, such as Guinness, Irish whiskey and Baileys Irish cream. Join Jeff Friesen, and prepare a mussels and shrimp appetizer with bacon steamed in hard cider and cream, Guinness-marinated and grilled rib-eye steaks topped with compound butter flamed with Irish whiskey. Learn to make traditional Irish soda bread with molasses and currants, colcannon - a much beloved Irish peasant dish with butter-mashed potatoes and flavored with sautéed kale, bacon and onion, then finish with Jameson Irish whiskey-coffee ice cream served with Baileys, coffee, and whipped cream and shortbread cookies.Details
Jeff FriesenChef
Hands-On
$80 Per Person
Sun, Mar 16
5 to 7:30 pm
5 to 7:30 pm
DATE NIGHT FOR COUPLES: TUSCANY FOR TWO
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.Details
Sheri DoeChef
Hands-On
$170 Per Couple
Mon, Mar 17
6 to 8:30 pm
6 to 8:30 pm
CZECH IT OUT! HOT KOLACHES!
Join Sheri Doe for an exciting evening making kolaches -- a Czech-style pastry made of delicious brioche-like dough filled with sweet and savory ingredients. This hands-on class will learn to make the kolache dough and use it for a variety of sweet and savory kolaches, including apricot-mango kolaches, cherry-vanilla bean kolaches, Philly beef cheese steak kolaches with grilled peppers and onion and Monterey Jack cheese, plus spicy Buffalo chicken kolaches with blue cheese.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Mar 18
6 to 8:30 pm
6 to 8:30 pm
CATCH UP WITH BURGERS AND FRIES
Satisfy your cravings for burgers and fries, as this hands-on class learns different techniques for cooking burgers and variations of French fries. Join Jeff Friesen to create smash burgers with American cheese and all the fixings, Oklahoma onion burgers with thinly-sliced caramelized onions on a soft slider bun with cheese and mustard, and perfect thick reverse-seared burgers with smoked cheddar and pickled red onions topped with aïoli. Learn to make easy at-home fries without a deep fryer, waffle fries, and fancy triple-cooked fries, plus restaurant-style special sauce.Details
Jeff FriesenChef
Hands-On
$65 Per Person
Tue, Mar 18
6 to 8:30 pm
6 to 8:30 pm
THE CHEF AND A FISHMONGER
Compliments always abound when Mike Vujevic, owner of City Seafood Co., teams up with a chef to create a succulent and bountiful dinner with fish and seafood. Mike brings the catch of the day with an amazing variety of fish, and the talented chef Adam LaViolette will use the market basket to spontaneously create incredible seafood dishes. Learn the secrets of selecting and cooking delicious fish.Details
Adam LaVioletteChef
Demonstration
$80 Per Person
Tue, Mar 18
6:30 to 9 pm
6:30 to 9 pm
THE BEST OF BAREFOOT - LUNCH WITH JEFFREY
Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten. Join Jan in the kitchen to create dishes from Ina's book Cooking with Jeffrey, as this hands-on class makes tarragon shrimp salad, kale salad with pancetta and parmesan cheese, asparagus fennel soup, baked shells with cauliflower, plus apple pie bars. #weekdayDetails
Jan ReidKitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Mar 19
11 am to 1:30 pm
11 am to 1:30 pm
VEGETABLE-CENTRIC
Delicious vegetables are at the center of the plate for this hands-on technique class with Produce Manager 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
Wed, Mar 19
6 to 9 pm
6 to 9 pm
COLORFUL MACARONS WITH LIA
Give a delightful welcome to the talented pastry chef and bakery owner of Made. by Lia in the heart of Old Town Florissant, who happened to win TLC's Next Great Baker competition in 2014. This hands-on class will discover the techniques for creating some of Lia's favorite flavors with blue raspberry macarons with raspberry jam center surrounded by buttercream, salted caramel macarons with salted caramel centers and buttercream filling, plus orange dreamsicle macarons with buttercream flavored with fresh orange juice and zest.Details
Lia WeberPastry Chef
Hands-On
$65 Per Person
Wed, Mar 19
6:30 to 9 pm
6:30 to 9 pm
ALL THINGS MEDITERRANEAN
Spend a lively evening creating Mediterranean fare. This hands-on class will learn the art of making falafel served with homemade pita pockets, the secrets to a well-balanced tabbouleh salad, then make Mediterranean chicken kabobs with saffron rice and batata harra - spicy Lebanese potatoes, plus lemon curd pavlova with raspberry sauce.Details
Kitchen Conservatory ChefHands-On
$65 Per Person
Thu, Mar 20
6 to 8:30 pm
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join Sean Price, veteran of Italian cuisine and wood-fired pizza ovens, for a thrilling night 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.Details
Sean PriceKitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Mar 20
6 to 8:30 pm
6 to 8:30 pm
DATE NIGHT FOR COUPLES: MY CHIP HAS COME IN
The wait is over! Come on in and join Sharon Tutko for an adventurous evening in the kitchen creating a fiesta of dishes. This hands-on class will make chile con queso and chunky guacamole with fresh tortilla chips, camarones borrachos - drunken shrimp, baked chiles rellenos with cheese and roasted corn topped with cilantro lime crema, classic Caesar salad with garlicky croutons, plus mango sorbet with tequila and lime.Details
Sharon TutkoKitchen Conservatory Staff
Hands-On
$160 Per Couple
Fri, Mar 21
6 to 8:30 pm
6 to 8:30 pm
CHINESE DUMPLINGS
Master the art of filling and forming and cooking delicious Chinese dumplings, as this class enjoys steamed shrimp siu mai, chicken pot stickers, pork-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.Details
Kitchen Conservatory ChefHands-On
$65 Per Person
Sat, Mar 22
11 am to 1:30 pm
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour Latin salsa dance lesson with dance instructor Andrea Osman, that will spark your appetite for a memorable evening in the kitchen. Refresh your thirst with a mojito, as this hands-on class prepares fried corn tortilla chips with black bean dip, grilled shrimp quesadillas with smoked tomato salsa, roasted pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie with chocolate crumb crust. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.Details
Jeff FriesenKitchen Conservatory Staff
Hands-On
$200 Per Couple
Sat, Mar 22
6 to 9 pm
6 to 9 pm
HEIR AND A PARENT: A GORDITA FIESTA
The effervescent Jess Schmidt shares her love for a good Mexican fiesta party, as everyone creates their own homemade masa shells for gorditas and fills them with fiesta chicken, lettuce, Mexican cheese, and salsa. This hands-on class will make Mexican rice, orange-grape kiddy sangria with orange slices and berries, plus mini sopapillas, and shake-it-til-you-make-it homemade vanilla ice cream. This class is designed for children, ages 7 to 11, plus a parent.Details
Jess SchmidtCulinary Educator
Hands-On
$125 For Parent and Child
Sun, Mar 23
12 to 2:30 pm
12 to 2:30 pm
ON THE SIDE OF FLANK STEAKS
Andrew Guyton puts the focus on flank steaks taking it from tough to tasty and tender with a variety of preparations. This hands-on class will create flank steak fajitas with peppers and onions and guasacaca - an avocado salsa, grilled flank steak with béarnaise sauce, and beef and broccoli stir-fry with traditional oyster and hoisin sauces served with white rice, plus a mixed green salad.Details
Andrew GuytonCulinary Educator
Hands-On
$65 Per Person
Sun, Mar 23
12:30 to 3 pm
12:30 to 3 pm
DOUBLE CRUSTED IS TWICE AS GOOD!
The best pies start with a perfectly flaky and tender crust, and every pie in this hands-on class is double crusted for twice the deliciousness. Learn the secrets for not overworking the dough and rolling out double crusts, as the class makes four pies - strawberry-rhubarb pie, apple pie, Shaker lemon pie, and an old-fashioned raisin pie.Details
Kitchen Conservatory ChefHands-On
$65 Per Person
Sun, Mar 23
1 to 3:30 pm
1 to 3:30 pm
DATE NIGHT FOR COUPLES: LADIES AND GENTLEMEN, START YOUR GRILLS
It is officially spring, and we are eager to fire up the grills for a fun evening on the patio with Jeff Friesen. This hands-on class will create grilled ratatouille with tangy fresh herb vinaigrette, grilled flatbread with garlic and olive oil, Peruvian grilled chicken with spicy creamy cilantro sauce, plus refreshing cantaloupe Campari sorbet.Details
Jeff FriesenChef
Hands-On
$150 Per Couple
Sun, Mar 23
5 to 7:30 pm
5 to 7:30 pm
HOUSE OF THE RISING BUN AND BRAIDED BREADS
Give a delightful welcome to experienced challah chef and bread baker Mitch Furman, who knows a thing or two about "rising" early to bake bread. Join him in a hands-on class with the focus on challah and brioche and how to work with yeast, rise times, and kneading. The class will create brioche buns and learn the art of creating and braiding challah that results in breads that are beautiful and delicious to eat.Details
Mitch FurmanCulinary Educator
Hands-On
$65 Per Person
Sun, Mar 23
5 to 7:30 pm
5 to 7:30 pm
ICING ON THE CAKE
Join pastry chef Megan Sewell in the kitchen as she shares her talents with cake decorating from start to finish. The six-inch one-layer vanilla cakes are out of the oven and ready for leveling, crumb coating and decorating. This hands-on class will learn a variety of piping techniques using Italian buttercream and different pastry tips to create ruffles, shells, rosettes, and more to create your own personalized cake. Each student will take home their decorated cake.Details
Megan SewellPastry Chef
Hands-On
$70 Per Person
Sun, Mar 23
5:30 to 8 pm
5:30 to 8 pm
DIPS AND SIPS - SPRING EDITION
If dips and cocktails are high on the priority list, join Lydia Gwin for a lively evening in the kitchen making white citrus sangria, and a mango beergarita. This hands-on class will create coconut shrimp with spicy mango chile dip, mini pigs-in-a-blanket served with cheesy pinto bean dip with chorizo and chiles, Caesar salad dip with garlic crostinis and crudités, plus funfetti cake batter dip with graham crackers.Details
Lydia GwinKitchen Conservatory Staff
Hands-On
$70 Per Person
Mon, Mar 24
6 to 8:30 pm
6 to 8:30 pm
PUT THAT IN YOUR PASTRY BAG AND PIPE IT!
Join the talented Naky Lee, owner of Cott Studio - specializing in floral arrangements and decorating stunning cakes with beautiful buttercream flowers, for a class focusing on the artistry of the pastry bag. With an art degree from Seoul’s Institute of the Art, Naky shares her creative skills with techniques for making beautiful buttercream flowers using a variety of pastry tips for exquisite cherry blossoms on parchment paper and flower nails, then adding the final results to cupcakes. Naky provides students with her buttercream recipe and directions on how to add the flowers to cakes and cupcakes. Students will take home their decorated cupcakes.Details
Nakyung LeeCulinary Educator
Hands-On
$65 Per Person
Mon, Mar 24
6:30 to 9 pm
6:30 to 9 pm
TOAST OF THE TOWN
Turn a variety of breads into extraordinary brunch options to enjoy with a rhubarb gin fizz or an elderflower mimosa. This hands-on class with Lydia Gwin will create avocado-elotes toast with pickled onions and candied bacon on sourdough, Bloody Mary egg salad toast on country bread, cinnamon-sugar brioche fried French toast with berries and cream, plus eggs Benedict with prosciutto, five-minute steamed eggs and hollandaise on marbled rye. #weekdayDetails
Lydia GwinKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Mar 25
11 am to 1:30 pm
11 am to 1:30 pm
TRAVELS WITH TUTKO - COSTA DEL SOL
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's first trip with her then fiancé, Misha, to meet his parents was a holiday in the southern Spanish sun with lunch on a beach with feet in the sand. Enjoy sangria and Spanish Marcona almonds roasted with sea salt and fried shallots, shrimp and mussels paella with peas and saffron achieving socarrat - the crispy layer of rice, plus rum-spiked flan with orange zest and drippy caramel topping. #weekdayDetails
Sharon TutkoKitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Mar 25
11 am to 1:30 pm
11 am to 1:30 pm
FIRE UP THE GRILL FOR TACOS
Fire up the grill for spring grilling and discover the secrets for making sensational tacos with taco expert Jeff Friesen. This hands-on class will create grilled chicken tacos with charred chiles, whole grilled fish tacos with fresh pico de gallo, grilled salsa verde, grilled Mexican street corn, homemade corn tortillas, plus a seasonal margarita.Details
Jeff FriesenChef
Hands-On
$70 Per Person
Tue, Mar 25
6 to 8:30 pm
6 to 8:30 pm
PALEO AND GLUTEN-FREE COOKING
Devon Drag shares the paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu for an exciting hands-on class, starting with shredded romaine-red cabbage-carrot salad with green onions and toasted almonds and a sesame-date dressing, topped with toasted sesame seeds. This hands-on class will make "cream" of broccoli soup with leeks and shallots and onions sautéed with curry powder and blended with vegetable stock and coconut milk, honey-garlic shrimp stir-fried with asparagus served over sesame-garlic fried cauliflower "rice", plus sautéed lacinato kale and Swiss chard with garlic and lemon zest. #healthy #glutenfreeDetails
Devon DragKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Mar 25
6 to 8:30 pm
6 to 8:30 pm
SO GOOD YOU CANNOLI IMAGINE
Explore the art of cannoli making from crispy shells to irresistible creamy fillings and crunchy garnishes. Join food and travel aficionado, chef Bob Colosimo of Eleven Eleven Mississippi, who loves to share his skills for Italian cuisine. This hands-on class will learn to form and fry vanilla and chocolate cannoli shells, and make an assortment of fillings starting with house made ricotta cheese with a variety of flavorings and additions including chocolate chips and citrus. Learn to pipe the filling into the cannoli ends and finish with your choice of garnishes from toasted chopped pistachios, candied orange, cherries, and lemon zest to mini chocolate chips.Details
Bob ColosimoChef
Hands-On
$65 Per Person
Wed, Mar 26
6 to 8:30 pm
6 to 8:30 pm
ON THE LINE WITH A RESTAURANT CHEF 102
What makes food presented at a restaurant taste better? Jeff Friesen has spent half of his culinary career in fine dining restaurants and shares the secrets, tips, and tricks of a restaurant chef that can be made in your own kitchen using science to tweak recipes for better flavor. This hands-on class will create the perfect rib-eye steak presented two ways - with classic red wine pan sauce and with compound butter, mashed potatoes with a better potato flavor, scalloped potatoes, and creamed spinach.Details
Jeff FriesenChef
Hands-On
$65 Per Person
Wed, Mar 26
6 to 8:30 pm
6 to 8:30 pm
JAN AND MATT ON THE HILL
Spend an evening enjoying the mutual trust and camaraderie between friends Jan Reid and Matt Sassman as they flex their culinary muscles to create a memorable meal that pays tribute to the St. Louis Italian American influences. Take a seat at the counter as they amuse you with their banter and prepare zucchini and parmesan fritters with spicy arrabbiata tomato sauce, chicken modiga - a St. Louis dish evidenced by the provel cheese and prepared in a creamy lemon wine sauce with mushrooms and prosciutto, olive oil mashed potatoes with roasted garlic and parmesan, plus Italian crème cupcakes with mascarpone whipped frosting and toasted almonds.Details
Matt Sassman and Jan ReidKitchen Conservatory Staff
Demonstration
$65 Per Person
Wed, Mar 26
6:30 to 9 pm
6:30 to 9 pm
DATE NIGHT FOR COUPLES: TUSCANY FOR TWO
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.Details
Sean PriceKitchen Conservatory Staff
Hands-On
$170 Per Couple
Thu, Mar 27
6 to 8:30 pm
6 to 8:30 pm
LET’S NOT-MEAT FOR DINNER
Whatever the reason, Sharon Tutko shares her enthusiasm for a meatless meal with exciting fare. This hands on class will create butternut squash bisque with cashew cream garnished with toasted pumpkin seeds, apple-frisée-charred radicchio salad with toasted walnuts and lemon kefir dressing, shrimp and artichoke ragoût with saffron and garlic served over homemade pappardelle pasta, plus deep chocolate soufflés with raspberry-chambord crème anglaise.Details
Sharon TutkoKitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Mar 28
6 to 8:30 pm
6 to 8:30 pm
DATE NIGHT FOR COUPLES: SHRIMPLY DELICIOUS
Your boat has come in, and it is filled with delicious, succulent shrimp. Join Sheri Doe in a hands-on class designed for couples, creating smoked shrimp-sweet potato-pecan salad with maple vinaigrette, served with a glass of wine. Learn to make crispy sesame-fried shrimp with cocktail sauce, lobster-stuffed jumbo shrimp with shallot-infused beurre blanc served with lemon-asparagus orzo, plus brownie tart with vanilla bean ice cream and chocolate caramel sauce.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$170 Per Couple
Fri, Mar 28
6 to 8:30 pm
6 to 8:30 pm
A DAY IN THE KITCHEN: GRILLING
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.Join Jeff Friesen on the patio for an incredible day of grilling using high heat of both charcoal and gas grills, benefits of hotter and cooler grilling zones, tempering, basting, scruffing, charring, and some smoking. This hands-on class will explore methods using a variety of proteins including lobster tails, shrimp, lamb, chicken, beef, pork, and tuna. Recipes will include crispy grilled chicken wings basted with garlic butter, the ultimate rib roast “done like a steak”, thick and juicy brined pork chops, charred radicchio with balsamic and bacon, grilled potatoes with garlic and charred lemon, plus a variety of bastes, brines, sauces, and how to use salts. Everyone receives an extensive recipe packet.
Details
Jeff FriesenChef
Hands-On
$250 Per Person
Sat, Mar 29
10 am to 3 pm
10 am to 3 pm
HEIR AND A PARENT: MASTER CHEFFING
Bring a parent into our kitchen arena to resolve who is the master chef and who is the sous chef in a lively afternoon with Sheri Doe. This hands-on class will work together to create fresh fettuccine with grated parmesan and butter sauce, mini pizza quiches with pepperoni and mozzarella, herb dough porcupine-shaped rolls, plus phyllo cinnamon-apple twists. This class is designed for children, ages 7 to 11, plus a parent.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$125 For Parent and Child
Sat, Mar 29
11 am to 1:30 pm
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: LET'S SEA NEW ORLEANS
Couples cannot resist these notable seafood dishes of New Orleans. Spend Saturday evening with your partner working side-by-side with Jon Lowe and learn to make fried oysters on mixed greens with cheddar-jalapeño cornbread, crawfish étouffée served on rice, shrimp on grits with mushroom gravy, plus bananas Foster with caramel ice cream.Details
Jon LoweChef
Hands-On
$170 Per Couple
Sat, Mar 29
6 to 8:30 pm
6 to 8:30 pm
THE INSIDE SCOOP ON AN INDIAN KITCHEN
Lily Sugathan loves to share ingredients that are common in her Indian kitchen, but likely to be unique in a non-Asian kitchen, starting with sabudana khichdi - a popular appetizer with tapioca pearls, whole spices, roasted peanuts, potatoes and fresh curry leaves. This hands-on class will create methi malai chicken - a luxurious Mughlai dish with fresh fenugreek simmered in a rich creamy curry, kohra ki kheeti meethi subzi - a spicy and sweet dry curry dish with pumpkin, kaddu ka raita - a refreshing raita with bottle gourd and yogurt, nutrela pulao - a basmati rice dish with onions and soya nuggets, radish leaf daal cooked with tomatoes and ginger and whole spices, radish-mustard seed salad, plus makhana ka kheer - a sweet pudding with fox nuts and dried fruit.Details
Lily SugathanCulinary Educator
Hands-On
$65 Per Person
Sat, Mar 29
6 to 8:30 pm
6 to 8:30 pm
TRUST YOUR GUT WITH LOW FODMAP COOKING
Sharon Tutko lights up when sharing a wealth of knowledge on gut health and how to feel better with the foods you eat, what to avoid, and methods for digestive healing. Enjoy an informative afternoon with a low FODMAP dinner with a welcoming cup of herbal cumin-coriander-fennel tea, roasted carrot-ginger soup with a tahini drizzle and gluten-free croutons, porcini-dusted grouper over asparagus with maitake risotto, biome broth, plus brown-butter flourless dark chocolate brownies. #healthyDetails
Sharon TutkoKitchen Conservatory Staff
Demonstration
$55 Per Person
Sun, Mar 30
12:30 to 3 pm
12:30 to 3 pm
THE SMÖRGÅSBORD EXPERIENCE
Lydia Gwin shares her strong Scandinavian heritage with a delightful smörgåsbord of traditional sandwiches served with buttered new potatoes. This hands-on class will create smoked salmon with pickled red onions and lemon-caraway-dill butter on sourdough bread, crispy fried cod with broiled prawns on open-face farm bread toast with gem lettuce and caper-pickle-dill sauce, open-face roast beef sandwich with sliced radish and fried onions on rye with curry rémoulade, and boiled eggs with pickled beets and red onions on sourdough toast with chive-herb mayonnaise and microgreens.Details
Lydia GwinKitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Mar 30
1 to 3:30 pm
1 to 3:30 pm
PASSION FOR PASTA
Sheri Doe shares her love of homemade pasta after living and working in Southern Italy for four years. Join her in the kitchen to create three lovely pastas with the perfect sauce, plus refreshing basil sorbet and a hand-crafted Negroni. This hands-on class will create herb fettuccine with a vibrant lemon garlic sauce, spaghetti with cherry tomatoes and shrimp scampi, and tri-color busiate pasta with arrabbiata sauce.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Mar 30
5 to 7:30 pm
5 to 7:30 pm
DATE NIGHT FOR COUPLES: VIBRANT VENEZUELA
All the flavors of a traditional Venezuelan meal are abundant in this hands-on class with Andrew Guyton. Learn to make tostones and guasacaca - Venezuela's unique version of guacamole, grilled arepas with slow-cooked shredded beef skirt steak and black beans, plátanos - sautéed sweet plantains, plus tres leches cake, and a rum guarapita punch cocktail.Details
Andrew GuytonCulinary Educator
Hands-On
$150 Per Couple
Sun, Mar 30
5 to 7:30 pm
5 to 7:30 pm
COOKIE DECORATING FOR SPRING AND EASTER
Discover your inner artist in a fun evening of cookie decorating with Belinda Reany creating spring and Easter cookies in a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with tipless pastry bags to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and a variety of design techniques. Everyone will leave with a stunning array of decorated cookies to impress family and friends.Details
Belinda ReanyCulinary Educator
Hands-On
$65 Per Person
Sun, Mar 30
5:30 to 8 pm
5:30 to 8 pm
GNUDI CAMP
Clothing is required for an evening of gnudi fun with Jeff Friesen, starting with whipped ricotta bruschetta with blistered tomatoes and basil. This hands-on class will create the gnocchi-like dumplings with homemade ricotta to make five different versions -- green basil gnudi, red romesco gnudi, yellow curry gnudi, black squid ink gnudi, plus orange butternut squash gnudi.Details
Jeff FriesenChef
Hands-On
$65 Per Person
Mon, Mar 31
6 to 8:30 pm
6 to 8:30 pm
OPA! CELEBRATION
Maria Sakellariou proves that any day of the week can be turned into a celebration with a simple addition of ouzo and a shout of Opa! Join her for a hands-on class creating Cretan dakos - barley rusks topped with grated tomato and crumbled goat cheese, French-fried cod pieces served with beet and garlic mash, mussel saganaki steamed in ouzo topped with crumbled feta and slivers of fennel, cruciferous vegetable salad with toasted pine nuts, plus cheese fritters drizzled with Greek honey served with Greek mountain tea.Details
Maria SakellariouChef
Hands-On
$65 Per Person
Mon, Mar 31
6 to 8:30 pm
6 to 8:30 pm
FEEL THE HEAT WITH DANTE’S DISCO INFERNO
Give in to temptation, as Terri Jayne adds a devilish flair to tempting spicy dishes. Enjoy shrimp Fra Diavolo with tomatoes and garlic served on pasta, harissa butter lobster bites, deviled eggs with cayenne candied bacon, and Mexican spice devil's food cake.Details
Terri Jayne WalkerCulinary Educator
Demonstration
$55 Per Person
Mon, Mar 31
6:30 to 9 pm
6:30 to 9 pm
MISCHIEF AND TOMFOOLERY IN THE KITCHEN
Have the last laugh of April Fool's Day in a creative evening with whimsical dishes designed by the fun-loving Jeff Friesen. This hands-on class will make a savory French toast appetizer with garlic and crunchy parmesan, ham and brie pop tarts, lobster "corndog" - a tempura lobster tail with spicy lemon aïoli, Fruity Pebble panna cotta, plus a boozy piña colada push-up pop.Details
Jeff FriesenChef
Hands-On
$65 Per Person
Tue, Apr 1
6 to 8:30 pm
6 to 8:30 pm
WE REALLY DIG THOSE CALIFORNIA CHEF GIRLS!
Sharon Tutko and Lydia Gwin, might have their homes in Missouri, but they will always be California girls at heart, as they highlight recipes from two iconic female California chefs and cookbook authors, Alice Waters and Nancy Silverton. Enjoy strawberry shrub sparkler with Calistoga sparkling wine, avocado-citrus-radish salad with citrus herb vinaigrette, grilled beef tenderloin with cabernet jus over artichoke ragoût and potato gnocchi, plus merlot hot fudge over coconut sorbet in an almond pizzelle cup with a garnish of toasted candied almonds, and a honey-pomegranate refresher cocktail with mint and rum.Details
Sharon Tutko and Lydia GwinKitchen Conservatory Staff
Demonstration
$80 Per Person
Tue, Apr 1
6:30 to 9 pm
6:30 to 9 pm
USE YOUR (THAI) NOODLE
The logical choice for satisfying pad Thai cravings is to learn to make it at home. This exciting hands-on class with Jan Reid will create pad Thai with shrimp, spicy chicken larb salad with Thai herbs, pad-see-ew nua - stir-fried noodles with beef and broccoli in dark soy sauce, Chiang Mai noodles in chicken curry sauce with pickled greens and fried shallots, plus Key lime coconut bars.Details
Jan ReidKitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Apr 2
6 to 8:30 pm
6 to 8:30 pm
TOFU'D
STLVegGirl Caryn Dugan celebrates tofu - rich in protein and calcium and the perfect food for absorbing flavors in a plant-based vegan class designed for the tofu curious. This hands-on class will create eggplant and spinach manicotti with cashew béchamel, spinach-black quinoa salad with golden raisins and tofu feta, crunchy baked Italian tofu bites, plus decadent chocolatey mousse with dark rum and chile flakes.Details
Caryn DuganCulinary Educator
Hands-On
$65 Per Person
Wed, Apr 2
6 to 8:30 pm
6 to 8:30 pm
KNIFE LESSONS TO CUT BY
Improve your knife skills starting with the basics of holding a chef's knife for the most control and safety with produce manager Matt Sassman. This hands-on class learns to chop, julienne, slice, dice, chiffonade, and mince with the knives Matt uses most often. Matt shares his trick for quick julienned onions, the difference between serrated knives and why the double serrated is his favorite, cutting pineapple, and using a paring knife for mincing shallots. The bounty of carrots, celery, onions, fennel, Brussels sprouts, spinach, and herbs will be used to create a caramelized onion and fennel soup topped with cheesy croutons, a spinach-Brussels sprouts salad with roasted butternut squash and shallot vinaigrette, plus pineapple sorbet. 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.Details
Matthew SassmanKitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Apr 2
6:30 to 9 pm
6:30 to 9 pm
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 #weekdayDetails
Christy WynneCulinary Educator
Demonstration
$55 Per Person
Thu, Apr 3
11 am to 1:30 pm
11 am to 1:30 pm
GRILL, BABY, GRILL!
Lydia Gwin is ready to get this summer started with exciting dishes on the grill. This hands-on class will make flank steak with chimichurri, pork kabobs with sweet sriracha lime glaze served with apple-celery slaw, spatchcock grilled chicken with Kansas City barbecue dry rub and sauce, plus bacon potato salad with creamy horseradish dressing and calico triple baked beans with beef and bacon.Details
Lydia GwinKitchen Conservatory Staff
Hands-On
$70 Per Person
Thu, Apr 3
6 to 8:30 pm
6 to 8:30 pm
BACK TO BASICS
The past few years have brought more new cooks to the kitchen who are ready to dive in and learn the basics of cooking, and includes everyone from college students and newlyweds, to busy parents and retired seniors. Join us in the kitchen in a four-week course with the incredible Dawn Meyer as she provides clear and concise recipes for everyday cooking and focuses on knife skills and learning to sear, sauté, bake, roast, cook with cast iron, and stir-fry. Learn how to stock your pantry and refrigerator for quick and easy meals, create one-pot meals, sheet pan meals, salads and homemade dressings, side dishes, soup, sauces, basic bread baking, and easy desserts.Details
Dawn MeyerKitchen Conservatory Staff
Hands-On
$300 Per Person
Thu, Apr 3
6 to 9 pm
Thu, Apr 10
6 to 9 pm
Thu, Apr 17
6 to 9 pm
Thu, Apr 24
6 to 9 pm
6 to 9 pm
Thu, Apr 10
6 to 9 pm
Thu, Apr 17
6 to 9 pm
Thu, Apr 24
6 to 9 pm
SAVORING ITALY: FROM CREAMY TO DREAMY
Jeff Friesen presents an elegant spring Italian dinner starting with ricotta du bufula - whipped buffalo ricotta with grilled sourdough bread and fresh herbs. Enjoy asparagi al cartoccio - asparagus and lemon cooked in parchment with garlic and thyme, agnello alla griglia - grilled lamb chops with fava beans and ramps and mint, plus gelato alla fragola - strawberry gelato with pie crumb topping.Details
Jeff FriesenChef
Demonstration
$55 Per Person
Thu, Apr 3
6:30 to 9 pm
6:30 to 9 pm
NOURISH YOUR BODY
Sharon Tutko is the driving force behind guiding this class down the right path to a balanced approach to nutrition, incorporating healthy fats, protein, and plenty of fiber. This hands-on class will create a nourishing and nutritious meal with quinoa-black bean-avocado salad with cilantro and bell peppers tossed in citrus dressing, grilled salmon with lemon-dill sauce, roasted Brussels sprouts and sweet potatoes, plus sticky date cake with chia seeds topped with cardamom whip served with berries, and a refreshing ginger-lemon-mint digestive tea.Details
Sharon TutkoKitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Apr 4
6 to 8:30 pm
6 to 8:30 pm
DATE NIGHT FOR COUPLES: THE VIETNAMESE FUSION VEGAN-IZER
Join the enthusiastic Lisa Buchmeier for an evening of plant-based cholesterol-free and dairy-free high-fiber Vietnamese fusion dishes in a hands-on class designed for couples, starting with pho with rich flavors from star anise, cloves, cinnamon and garlic topped with peanuts and crispy tofu. Learn to make roasted portobello and vegetable banh mi with spicy mayo and pickled vegetables, caramelized sticky sweet miso eggplant, plus pandan-infused cinnamon rolls made with almond and oat flour topped with a cashew and maple glaze naturally sweetened with dates. #healthyDetails
Lisa BuchmeierCulinary Educator
Hands-On
$150 Per Couple
Fri, Apr 4
6 to 8:30 pm
6 to 8:30 pm
GIRLS' NIGHT OUT: FISH FATALE
Joe Herbert tempts the palate with a seductive dinner featuring halibut and scallops. Enjoy seared halibut with roasted cherry tomatoes and basil vinaigrette, roasted bell pepper soup with chèvre croutons, scallop Provençal, plus bananas Foster with ice cream.Details
Joe HerbertCulinary Educator
Demonstration
$60 Per Person
Fri, Apr 4
6:30 to 9 pm
6:30 to 9 pm
A DAY IN THE KITCHEN: FISH AND SEAFOOD
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 very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Our fish expert, Jon Lowe, will give the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Starrs, 1135 South Big Bend, Richmond Heights, to select the fish.
Details
Jon LoweChef
Hands-On
$200 Per Person
Sat, Apr 5
10 am to 3 pm
10 am to 3 pm
PRETTY CAKE DECORATING
The talented Maria Ines Goncalves shares tips and techniques for pretty cake decorating so everyone can find their inner artist. The buttercream frosting is already made and the six-inch one-layer cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake with a flawless finish like a pro. Using a pastry bag and a variety of tips, learn to create elegant borders for a unique cake. Each student will take home their decorated cake.Details
Maria Ines GoncalvesPastry Chef
Hands-On
$70 Per Person
Sat, Apr 5
11 am to 1:30 pm
11 am to 1:30 pm
HEIR AND A PARENT: LIKE A KID IN A CANDY STORE
Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in an abundance of fun shapes. Join Amanda Anderson and learn to make fun oven-melted suckers using a popular fruit candy, caramel-chocolate candy "bars" with or without peanuts and plenty of fun toppings, cookie dough truffles with mini chocolate chips, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, unicorn fudge, plus chocolate dipped marshmallows with exciting toppings of sprinkles and more. Candy made in class may be taken home. This class is designed for children, ages 7 to 11, plus a parent.Details
Amanda AndersonKitchen Conservatory Staff
Hands-On
$125 For Parent and Child
Sat, Apr 5
1 to 3:30 pm
1 to 3:30 pm
DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE
Get your partner in the kitchen and anything is possible! Master the skills of making delicious homemade pasta as this splendid hands-on class with Angela Adrignola creates classic Caesar salad, Italian wedding soup, toasted ravioli with marinara dipping sauce, fettuccine Alfredo, plus chocolate molten lava cake, and an espresso martini.Details
Angela AdrignolaCulinary Educator
Hands-On
$150 Per Couple
Sat, Apr 5
6 to 8:30 pm
6 to 8:30 pm
TEX-MEX SIZZLES
Spend the evening with personal chef Andrew Guyton, originally from Houston, Texas, as he shares authentic Tex-Mex cuisine. Enjoy roasted tomato salsa and chips, grilled fajita steak with sautéed onions and peppers, green chile chicken enchiladas, lime-cilantro rice, plus a fresh orange margarita, and spicy cinnamon chocolate cake with a chocolate drizzle.Details
Andrew GuytonCulinary Educator
Demonstration
$60 Per Person
Sat, Apr 5
6:30 to 9 pm
6:30 to 9 pm
NATIONAL CARBONARA DAY
Celebrate National Carbonara Day creating this classic creamy dish in a variety of ways. This hands-on class with Mickey Kitterman will make carbonara stuffed mushrooms, carbonara flatbread, grilled romaine salad with carbonara vinaigrette, traditional carbonara with spaghetti, plus lemon blondies with blueberry gelato.Details
Mickey KittermanKitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Apr 6
12:30 to 3 pm
12:30 to 3 pm
DATE NIGHT FOR COUPLES: HEART AND SEOUL
The talented Naky Lee relocated from Seoul, Korea in 2018, and shares exciting Korean dishes and culture with this hands-on class starting with Korea's most popular grab-and-go meal, gimbap - seaweed rice rolls using a sushi mat with your choice of ingredients including beef, pickled radish, eggs, carrots, spinach, and burdock root. Learn to make tofu gangjeong - crispy fried tofu bites coated in sweet-and-spicy sauce, and sujeonggwa - a sweet-and-spicy cinnamon-ginger punch drink made with dried persimmons and pine nuts.Details
Nakyung LeeCulinary Educator
Hands-On
$150 Per Couple
Sun, Apr 6
5 to 7:30 pm
5 to 7:30 pm
LUNCH WITH LYDIA - ASPARAGUS TO AMARETTO
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy asparagus-fennel salad with ricotta crostini, Roman-style chicken cacciatore over a creamy parmesan polenta, plus limoncello-Amaretto tiramisù. #weekdayDetails
Lydia GwinKitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Apr 7
11 am to 1:30 pm
11 am to 1:30 pm
ITALIAN LIRA
Spend a memorable evening with Jeff Young creating simple Italian doughs for impressive handmade pastas. This hands-on class will make lemon ricotta ravioli with homemade ricotta and butter-poached asparagus, lasagna bolognese with spinach pasta layered with roasted garlic béchamel and ragù Bolognese, tomato farfalle with chicken meatballs and sautéed kale in garlic herb butter with roasted red pepper, plus toasted s'mores ravioli.Details
Jeff YoungCulinary Educator
Hands-On
$65 Per Person
Mon, Apr 7
6 to 8:30 pm
6 to 8:30 pm
THE BEAR NECESSITIES
Sheri Doe explores the captivating chemistry between the gritty team of culinary talents in the kitchen of the Chicago restaurant that lures us in to watch The Bear. This hands-on class will create three stunning main courses - Carmy's "Mom's chicken" piccata sautéed golden brown with lemon and capers and white wine, Sydney's fall-off-the-bone cola braised beef short ribs cooked in a Dutch oven with risotto, and Sydney's Chilean sea bass sous vide with tomato confit.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$70 Per Person
Mon, Apr 7
6 to 8:30 pm
6 to 8:30 pm
SPRING AND EASTER CAKE POPS
Spend the evening with Rachel Sarino, founder and creative director of StL Cake Pops, for an exciting class creating Spring and Easter treats. This hands-on class will learn how to hand mold cake pop dough, dip, detail, and decorate with sprinkles, sanding sugar, and other specialty items to create an assortment of unique cake pops. Each student will take home their cake pop creations. Children, ages 7 to 13, must be accompanied by an adult taking the class.Details
Rachel SarinoCulinary Educator
Hands-On
$65 Per Person
Mon, Apr 7
6:30 to 9 pm
6:30 to 9 pm
LITTLE PIES AND TARTS
Join Sharon Tutko in the kitchen creating smaller versions of our favorite pies and tarts, as this hands-on class discovers tips for working with different crusts. Learn to make individual flaky chicken pot pies with carrots and celery and herbs, lemon curd tartlets with pecan short crust, mini lattice-topped apple pies with Pink Lady and Granny Smith apples, and mini phyllo chocolate chess pies - the perfect little bite! #weekdayDetails
Sharon TutkoKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Apr 8
11 am to 1:30 pm
11 am to 1:30 pm
TACOS AND TEQUILA
Satisfy your taco cravings in a terrific hands-on class with Mickey Kitterman. Learn to make three tantalizing tacos with housemade corn tortillas - grilled Baja fish tacos with chipotle sauce, cabbage, pico de gallo and queso fresco; shredded chile roasted duck tacos with crisp pork belly, avocado, and serrano sauce; sweet potato tacos with roasted peppers and chiles, toasted pepita, avocado, chipotle aïoli and pickled onions, plus a refreshing margarita.Details
Mickey KittermanKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Apr 8
6 to 8:30 pm
6 to 8:30 pm
SOURDOUGH BREAD
If the thought of freshly baked sourdough bread makes you weak in the knees, join bread baker Melissa Clendenin with step-by-step instructions for successful bread with intoxicating flavors. This hands-on class will learn how to maintain and refresh the starter and test for ripeness, discover how to fold and shape the dough along with using rising vessels, and learn the benefits of the overnight fermentation method with detailed instructions for resting and rising periods and scoring the bread tops. Learn how to make Melissa's master sourdough recipe and incorporate different inclusions into your bread with Melissa’s choices of dried fruit, nuts, seeds, citrus zest, olives, jalapeños, cheese, and sun-dried tomatoes. Each participant will take home sourdough starter.Details
Melissa ClendeninKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Apr 8
6 to 9 pm
6 to 9 pm
IF YOU KNEW SUSHI
It is always a delight and an honor to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes since 2001. Jay starts the class by showcasing caterpillar rolls, California rolls, and spicy rolls for the class to enjoy. Using the freshest fish and other beautiful ingredients including yellowfin tuna, white tuna, salmon, smelt egg, avocado, cucumber, radish sprouts, pickled radish, and spicy sauce, everyone in this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi rolls of their own.Details
Jay DedkhadChef
Hands-On
$80 Per Person
Tue, Apr 8
6:30 to 9 pm
6:30 to 9 pm
SICILIAN CASSATA CAKE
Chef Bob Colosimo did extensive R&D in Sicily to discover endless variations for the unique Sicilian cassata cake that honors his heritage. This hands-on class will learn how to prepare a tasty cake stunning enough for a special occasion. Each student will create their own 6” Marsala-soaked sponge cake and learn to make ricotta cheese filling with customized flavors studded with chocolate chips, plus homemade marzipan and fondant icing to drape over the beautiful cakes and garnish with imported Italian candied fruit and a glaze. Students will take home their finished cakes.Details
Bob ColosimoChef
Hands-On
$65 Per Person
Wed, Apr 9
6 to 8:30 pm
6 to 8:30 pm
WHOLE 30 HEALTHY EATING
Certified yoga instructor Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating. This hands-on class will make romaine-spinach-radicchio salad with tomatoes and olives and red onions tossed in lemon-chive dressing, roasted tomato soup with thyme and cashew milk garnished with homemade pesto, Tuscan chicken with a coconut cream and sun-dried tomato sauce with spinach and artichoke hearts served over garlic cauliflower mash, roasted broccoli with lemon zest and garlic, plus a sparkling pomegranate-cranberry mocktail. #healthyDetails
Devon DragKitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Apr 9
6 to 8:30 pm
6 to 8:30 pm
YELLOWSTONE - WHERE EVERYTHING IS TOUGH BUT THE STEAKS
Cowboys and ranch hands are all fired up for a night of grilling and cavorting with Lydia Gwin, as she puts on her "Gator" apron to mastermind an evening of cooking. This hands-on class will make Buffalo cauliflower with homemade Dutton ranch dressing, Jimmy's cowboy caviar with fresh tortilla chips, Rip's T-bone steaks with poblano-caramelized onion butter, grilled vegetable kebabs, grilled fingerling potatoes, biscuits, plus Beth's bourbon-apple crisp with vanilla ice cream, and Teeter's tequila-lime ranch water.Details
Lydia GwinKitchen Conservatory Staff
Hands-On
$80 Per Person
Thu, Apr 10
6 to 8:30 pm
6 to 8:30 pm
HELLO, SUNSHINE!
Sharon Tutko brings her sunny disposition to the kitchen with the focus on spring bounty to create a spectacular meal. This hands-on class will make cream of asparagus soup with herbed puff pastry croutons cut into a variety of shapes, artichoke crostata featuring Einkorn flour with ricotta salata with thyme and parsley, one-pan roasted whitefish and leeks with fava beans and fennel served with tahini-lemon tarragon sauce, plus mascarpone panna cotta with chocolate shavings and roasted strawberry sauce.Details
Sharon TutkoKitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Apr 11
6 to 8:30 pm
6 to 8:30 pm
DATE NIGHT FOR COUPLES: GRAPE LEAVES AND MOUSSAKA
Spend a memorable evening with your partner learning to prepare Greek cuisine with the talented Maria Sakellariou. This hands-on class will make grape leaves stuffed with rice and herbs, Greek Mediterranean grilled shrimp, eggplant and zucchini vegetarian moussaka layered with potatoes and lentils topped with a fluffy béchamel sauce, a seasonal salad of mixed greens with fruits and nuts, plus bobota - a traditional honey-cornmeal Lenten cake topped with a dollop of Greek yogurt.Details
Maria SakellariouChef
Hands-On
$170 Per Couple
Fri, Apr 11
6:30 to 9 pm
6:30 to 9 pm
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
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 pain au chocolat, palmiers, pinwheels, croissants, cheese straws, kouign amann - individual flaky Breton butter pastries, and other scrumptious desserts.
Details
Kitchen Conservatory ChefHands-On
$175 Per Person
Sat, Apr 12
10 am to 3 pm
10 am to 3 pm
HEIR AND A PARENT: THE FABULOUS BAKER BOYS AND GIRLS
Preheat the ovens for a fabulous day of baking sweet and savory pastries with school teacher Matt Lehmann. This hands-on class will create dill and chive spanakopita bites using layered phyllo dough, puff pastry tarte Provençale filled with tomatoes and fig jam and herbed cream cheese, plus cream puff swans made with choux pastry filled with vanilla chantilly cream and dark chocolate ganache. This class is designed for children, ages 7 to 11, plus a parent.Details
Matt LehmannCulinary Educator
Hands-On
$125 For Parent and Child
Sat, Apr 12
11 am to 1:30 pm
11 am to 1:30 pm
HONG KONG TREASURES
From pot stickers to baos, Jacob Couture shares his secrets for creating delicate Chinese treasures with mouth-watering fillings and well-matched sauces. This hands-on class will make char siu baos and scallion pancakes served with ginger-garlic-Chinese black vinegar sauce, shrimp siu mai with spring onion oil sauce with garlic, pork and cabbage pot stickers with spicy Sichuan peppercorn dumpling sauce, plus Hong Kong egg tarts.Details
Jacob CoutureCulinary Educator
Hands-On
$65 Per Person
Sat, Apr 12
12 to 2:30 pm
12 to 2:30 pm
HEIR AND A PARENT: READY FOR IT, SWIFTIES?
Rachel Sarino has always been a Swiftie and welcomes you with "It's Me, Hi" for an afternoon of making the whole place "shimmer". Learn to make "We are never ever getting back together" hummus with "13" veggie dippers, "You need to calm down" panko-crusted chicken tenders with "Sweet like honey" mustard dipping sauce, cheeseburger sliders "In the getaway car", "Shake it off" cookie dough milkshakes, plus "Karma is" an orange chai cookie. You are welcome to dress in your favorite era and bring and trade friendship bracelets. This class is designed for children, ages 7 to 11, plus a parent.Details
Rachel SarinoKitchen Conservatory Staff
Hands-On
$125 For Parent and Child
Sun, Apr 13
12 to 2:30 pm
12 to 2:30 pm
POUTINE: MORNING, NOON, AND NIGHT
We put our own spin on the traditional 1950s dish of Quebec of French fries, gravy and cheese curds, and turn poutine into dishes for breakfast, lunch, dinner, and dessert. This hands-on class will create breakfast poutine with roasted potatoes and sausage gravy topped with herb curds and eggs, lunch poutine with sweet potato fries and barbecue chicken thighs topped with parmesan gravy and Jack cheese with homemade hot sauce, dinner poutine with steak fries and grilled steak topped with mozzarella curds and gravy, plus dessert "poutine" with cinnamon-sugar churro "fries" and marshmallows topped with fudge and toasted coconut.Details
Kitchen Conservatory ChefHands-On
$65 Per Person
Sun, Apr 13
12:30 to 3 pm
12:30 to 3 pm
DATE NIGHT FOR COUPLES: THE SOPRANOS FAMILY KITCHEN
Bada bing, bada boom! The only things getting whacked in this daring Sopranos-based class are the last thing that Tony ate - the onion rings. This hands-on class with Sheri Doe will create gabagool to grab and go - a mini version of Tony's favorite sandwich, Sunday gravy and meatballs, Karen's last "frozen" dish of baked ziti, plus Carmela's Georgetown-bribe ricotta cake pie, and a Godfather cocktail with Glenfiddich and Amaretto.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Apr 13
5 to 7:30 pm
5 to 7:30 pm
COOKIE DECORATING FOR SPRING AND EASTER
Discover your inner artist in a fun evening of cookie decorating with Belinda Reany creating spring and Easter cookies in a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with tipless pastry bags to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and a variety of design techniques. Everyone will leave with a stunning array of decorated cookies to impress family and friends.Details
Belinda ReanyCulinary Educator
Hands-On
$65 Per Person
Sun, Apr 13
5:30 to 8 pm
5:30 to 8 pm
THAI THIS ON FOR SIGHS
If Thai food delights your taste buds, spend an exciting evening in the kitchen with Zach Dale as he shares his passion for Thai cuisine starting with som tum - green papaya salad with long beans, tomatoes, fried garlic and shallots tossed in a tamarind dressing. This hands-on class will create chicken and vegetable green curry made with fresh green curry paste and coconut milk, pad see ew - stir-fried rice noodles with ground pork and Chinese broccoli, plus mango sticky rice.Details
Zach DaleChef
Hands-On
$65 Per Person
Mon, Apr 14
6 to 8:30 pm
6 to 8:30 pm
TAGINE ON THE GRILL
A staple of Moroccan cooking, the tagine is both a vessel and a dish that is designed for juicy results. Join Mickey Kitterman on the patio for a hands-on class creating zaalouk - a smokey grilled eggplant salad, matbucha - grilled pepper and tomato salad, grilled chicken skewers with cumin and mint, lamb-vegetable tagine with dried apricots and cinnamon, pine nut and raisin couscous, grilled pita bread, plus basbousa - semolina-coconut cake with honey syrup.Details
Mickey KittermanKitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Apr 14
6 to 8:30 pm
6 to 8:30 pm
SALT, FAT, ACID, HEAT - CILANTRO AND CHILES
Samin Nosrat's Salt, Fat, Acid, Heat: Mastering The Elements of Good Cooking with wonderful illustrations by Wendy MacNaughton can be found on nearly every chef and avid home cook's bookshelves. It explores the world's cuisines and unites the universal use of four elements. Lydia Gwin shares some of her favorites as the class enjoys garden lettuces with red wine vinaigrette, finger-lickin’ pan-fried chicken with sautéed asparagus with classic French herb salsa, plus rhubarb and frangipane tart with vanilla cream.Details
Lydia GwinKitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Apr 14
6:30 to 9 pm
6:30 to 9 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. #weekdayDetails
Audrey ScherrerCulinary Educator
Demonstration
$55 Per Person
Tue, Apr 15
11 am to 1:30 pm
11 am to 1:30 pm
HOW IS THIS GLUTEN-FREE?
Sharon Tutko takes a page out of the famous cafe cookbook, Tartine: A Classic Revisited by Elisabeth Pruiett and Chad Robertson, to recreate some of Elisabeth's gluten-free treats. This hands-on class will bake cream cheese short dough apple pie, rice-oat-tapioca thyme gougères, sticky date pudding cake with hot toffee sauce, plus "best ever" cinnamon rolls. #healthyDetails
Sharon TutkoKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Apr 15
6 to 8:30 pm
6 to 8:30 pm
THE GREAT CHICKEN AND WAFFLE CLUCK-OFF
The battle is on to choose your favorite chicken-and-waffle combination in an exciting class with the delightful and unwavering Lydia Gwin. This hands-on class will learn to make Korean fried chicken with scallion waffles served with soy pickled cucumbers, chicken parmesan and herbed waffle paninis with mozzarella, potato waffles with grilled chicken and vegetables covered with raclette cheese, and Nashville fried chicken tenders on cornbread waffles with jalapeño-maple cream sauce.Details
Lydia GwinKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Apr 15
6 to 8:30 pm
6 to 8:30 pm
CHEERS AND BOOS BEFORE A MIDNIGHT DEADLINE
Whether celebrating a refund or cursing owing a bit more on Tax Day, Jeff Friesen will make everyone cheer as he cooks with booze. Enjoy bacon-wrapped spicy crispy potatoes with bourbon glaze, smoky beer can chicken, crispy vodka-battered smoked onion rings with creamy buttermilk ranch dip, plus a gin-and-tonic lemon curd tart with candied lemon, and a Painkiller pineapple-rum cocktail with orange and cream of coconut.Details
Jeff FriesenChef
Demonstration
$55 Per Person
Tue, Apr 15
6:30 to 9 pm
6:30 to 9 pm
CHASE THE COLORS AND EAT THE RAINBOW
Lily Sugathan is chasing the rainbow and encouraging everyone to eat their fruits and vegetables, starting with hara bhara kabab - a savory appetizer of greens, potatoes, and spices. This hands-on class will create a well-rounded dinner with laal maas - a fiery red Rajasthani lamb curry seasoned with warm spices and hot chiles, paired with lemon rice - a delightful yellow South Indian dish colored by turmeric and mustard seeds, purple cabbage thoran - a Kerala-style stir-fry with coconut and curry leaves, beetroot pachadi - a colorful sweet and tangy yogurt and beetroot side dish, plus a duo of desserts - blueberry sabudana - a luscious tapioca pudding, and kesari - a saffron-hued semolina dessert with ghee and sugar.Details
Lily SugathanCulinary Educator
Hands-On
$65 Per Person
Wed, Apr 16
6 to 8:30 pm
6 to 8:30 pm
SHOW ME MO CAJUN
Chef Mathew Unger exemplifies the "Show Me" Missouri slogan as he shares his research from his new cookbook, Missouri Comfort, about Missouri comfort food and the influence of Cajun cuisine. This hands-on class will work side-by-side with Mathew to make crab cakes with rémoulade sauce, Cajun shrimp, chicken and sausage gumbo, plus bourbon bread pudding with brioche bread and vanilla custard.Details
Mathew UngerChef
Hands-On
$70 Per Person
Wed, Apr 16
6 to 8:30 pm
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join Sean Price, veteran of Italian cuisine and wood-fired pizza ovens, for a thrilling night 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.Details
Sean PriceKitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Apr 17
6 to 8:30 pm
6 to 8:30 pm
EAT THE SEASON - SPRING
Lydia Gwin procures seasonal ingredients to eat fresh within the current season. Enjoy an appetizer of spiced carrots with whipped feta, Lyon-style chicken seared and stewed in vinegar sauce, roasted spring vegetables in herb sauce, Lyonnaise potatoes with lemon and chiles, plus honey cake with citrus frosting.Details
Lydia GwinKitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Apr 17
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
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.Details
Devon DragKitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Apr 19
6 to 8:30 pm
6 to 8:30 pm
FROM FARFALLE TO FETTUCCINE
Spend an evening with the talented Sheri Doe and learn to roll out pasta, form bow-tie farfalle shapes, cut long strands of fettuccine, and fill and shape ravioli. This hands-on class will make beef ravioli with a creamy garlic-spinach smoky three-cheese Alfredo sauce, farfalle with sun-dried tomato pesto, and fettuccine with brown butter tomato sauce.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Apr 21
6 to 8:30 pm
6 to 8:30 pm
GRILL SEEKERS
If the sound of a sizzling grill gets your adrenaline pumping, join Lydia Gwin for an exciting evening on the patio grilling shrimp, chicken, and lamb chops. This hands-on class will make grilled shrimp in turmeric mojo sauce, Hawaiian huli huli chicken served with pineapple coleslaw and rice, seven-spice grilled lamb chops served with parsley-pickled onions and mutabal - a Middle Eastern smoked eggplant dip with pita, plus grilled strawberry honey lemonade with an optional splash of vodka.Details
Lydia GwinKitchen Conservatory Staff
Hands-On
$80 Per Person
Mon, Apr 21
6 to 8:30 pm
6 to 8:30 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.Details
Kitchen Conservatory ChefHands-On
$50 Per Person
Mon, Apr 21
6:30 to 9 pm
6:30 to 9 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. #weekdayDetails
Sharon TutkoKitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Apr 22
11 am to 1:30 pm
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 evening 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.Details
Mickey KittermanKitchen Conservatory Staff
Hands-On
$80 Per Person
Tue, Apr 22
6 to 8:30 pm
6 to 8:30 pm
CZECH IT OUT! HOT KOLACHES!
Join Sheri Doe for an exciting evening making kolaches -- a Czech-style pastry made of delicious brioche-like dough filled with sweet and savory ingredients. This hands-on class will learn to make the kolache dough and use it for a variety of sweet and savory kolaches, including apricot-mango kolaches, cherry-vanilla bean kolaches, Philly beef cheese steak kolaches with grilled peppers and onion and Monterey Jack cheese, plus spicy Buffalo chicken kolaches with blue cheese.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Apr 22
6 to 8:30 pm
6 to 8:30 pm
THE BEST OF BAREFOOT - MODERN LUNCH
Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten. 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. #weekdayDetails
Jan ReidKitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Apr 23
11 am to 1:30 pm
11 am to 1:30 pm
VITAMIX - WHAT IN THE WHIRLED?
Whether you own a Vitamix or are thinking about adding this extraordinary power tool to your kitchen, this hands-on class is designed to optimize its power, from piping hot soups on the soup setting to a frozen strawberry daiquiri. Join Matt Sassman to create creamy cheese and broccoli soup with parmesan, roasted cherry tomato sauce tossed with pasta, crab cakes served with rémoulade, plus mini caramel cheesecakes with Biscoff crust and caramel sauce.Details
Matthew SassmanKitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Apr 23
6 to 8:30 pm
6 to 8:30 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. #weekdayDetails
Devon DragKitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Apr 24
11 am to 1:30 pm
11 am to 1:30 pm
WHEN THE MOON HITS YOUR EYE
That's amore! Join Sheri Doe and learn to make the versatile pan pizza that does not require shaping or stretching the dough, and can be done without a pizza stone, high heat oven or a pizza peel. Originally made in Tuscany around 1900 from the residual heat of wood fired ovens, this class will make Roman-style pan pizzas topped with cheese and a simple crushed tomato and basil sauce, plus a variety of toppings.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Apr 24
6 to 8:30 pm
6 to 8:30 pm
BEE INSPIRED WITH HONEY
Lydia Gwin teams up with her sister Ericka Clark, a beekeeper and founder of Asali Gold Honey, to be inspired by infused honey for creative flavor combinations. Enjoy romaine salad with hard-boiled eggs and red onions tossed in honey mustard dressing, honey-soy marinated grilled chicken with spiced yogurt and herbs, honey-cumin glazed carrots, hot honey-bacon roasted Brussels sprouts, plus honey-lavender panna cotta with berries and honey glaze.Details
Lydia Gwin and Ericka ClarkKitchen Conservatory Staff
Demonstration
$60 Per Person
Thu, Apr 24
6:30 to 9 pm
6:30 to 9 pm
HEIR AND A PARENT: THRILLED TO PIZZAS
Happiness is a fun morning with Jess Schmidt and a parent, grandparent, or your favorite aunt or uncle making lots of pizza, kiddy sangria, and mixed berry crumb bars with vanilla ice cream made the old-fashioned way with ice and salt and a whole lot of shaking! Learn to make fresh pizza dough, roll it out and create an individual pizza with your favorite toppings, including cheese, veggies, pepperoni, and Italian turkey sausage, and more. This class is designed for children, ages 7 to 11, plus a parent.Details
Jess SchmidtCulinary Educator
Hands-On
$125 For Parent and Child
Sat, Apr 26
10:30 am to 1 pm
10:30 am to 1 pm
ON THE STREETS OF INDIA
Elizabeth Georgin, from Kerala, India, shares the popular bite-size vegetarian dishes found throughout the streets of India. This hands-on class will create crispy spinach-cauliflower pakodas with onions and chickpea flour, bhel puri - a popular puffed rice snack with a blend of sweet and spicy chutney, Bombay sandwich with spiced potatoes, papdi chat - crispy fried chickpea crackers with spiced yogurt and sweet and spicy sauce, plus a sweet and tangy mango lassi.Details
Elizabeth GeorginCulinary Educator
Hands-On
$65 Per Person
Sat, Apr 26
11 am to 1:30 pm
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour tango dance lesson with dance instructor Tal Stein, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class will create beet-goat cheese salad with champagne-shallot vinaigrette and gruyère gougères, boeuf bourguignon with potato gratin dauphinoise, plus almond pithiviers with fresh berries. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.Details
Mickey KittermanKitchen Conservatory Staff
Hands-On
$200 Per Couple
Sat, Apr 26
6 to 9 pm
6 to 9 pm
HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT
It is okay to play with your food in this fun hands-on sushi class with the talented Rohan Sarino. Learn to make sushi rice using three different cooking vessels, use a sushi mat, work with sticky rice, and choose your own ingredients including tuna and salmon to create sushi rolls, inside-out rolls and nigiri-style sushi. Rohan shares his secrets to making spicy sriracha mayo. This class is designed for children, ages 7 to 11, plus a parent.Details
Rohan SarinoCulinary Educator
Hands-On
$125 For Parent and Child
Sat, Apr 26
6:30 to 9 pm
6:30 to 9 pm
THIGH-HIGH IN CHICKEN
Chef Jon Lowe shares the techniques for cooking traditional Louisiana cuisine with grilled chicken thighs, as this hands-on class joins him to create three exciting Southern dishes, plus deep-fried beignets with powdered sugar and charred orange jam. Learn to make bacon-wrapped grilled chicken thighs stuffed with shrimp and corn and cheese served over red beans, Cajun grilled chicken thigh po' boys with jalapeños and lemon-caper rémoulade, plus grilled chicken thigh and sausage gumbo on dirty rice.Details
Jon LoweChef
Hands-On
$65 Per Person
Sun, Apr 27
12:30 to 3 pm
12:30 to 3 pm
HEIR AND A PARENT: STEP UP TO THE CANDY BAR
Spend a memorable afternoon making different versions of your favorite candy bars so good that parents and children will be scrambling for the last morsel. Learn to make mini Butterfinger pies in jars with brown sugar graham cracker crust, homemade Twix bars with caramel and chocolate, Almond Joy cookie bars, peanut butter cup sandwich cookies with peanut butter buttercream, plus Snickers ice cream topped with caramel, peanuts and chocolate. Some candy made in class may be taken home. This class is designed for children, ages 7 to 11, plus a parent.Details
Devon DragKitchen Conservatory Staff
Hands-On
$125 For Parent and Child
Sun, Apr 27
1 to 3:30 pm
1 to 3:30 pm
DATE NIGHT FOR COUPLES: THE REEL DEAL
Sunday night fish never looked so good. Spend a satisfying evening in the kitchen with Jacob Couture to create an exciting meal starting with pan-fried halloumi served with a drizzle of garlic-infused honey and herbs. This hands-on class will learn to make bay scallop and corn chowder with leeks, whole grilled branzino stuffed with lemon and fresh herbs, grilled potato wedges served with garlicky lemon-dill mayo, plus strawberry galette.Details
Jacob CoutureCulinary Educator
Hands-On
$160 Per Couple
Sun, Apr 27
5 to 7:30 pm
5 to 7:30 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.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Apr 28
6 to 8:30 pm
6 to 8:30 pm
I DID IT ALL FOR THE GNOCCHI
Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.Details
Mickey KittermanKitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Apr 28
6 to 8:30 pm
6 to 8:30 pm
A MOREL QUANDARY
The opportunity for enjoying morel mushrooms comes and goes so quickly for this not-to-be-missed annual class with chef Josh Galliano. Enjoy morel soup with seared scallops and asparagus flan, tallegio en croûte with pickled morels, morel crusted rack of lamb served with garlicky morels and peas, and Spanish potatoes and morel tortilla with a morel mushroom vinaigrette.Details
Joshua GallianoChef-Owner
Demonstration
$90 Per Person
Mon, Apr 28
6:30 to 9 pm
6:30 to 9 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. #weekdayDetails
Audrey ScherrerCulinary Educator
Hands-On
$65 Per Person
Tue, Apr 29
11 am to 1:30 pm
11 am to 1:30 pm
MÉNAGE A SAUCE
Join the effervescent chef Sharon Tutko in this dramatic hands-on class preparing six dishes with two fabulous sauces. Learn to make the classic Spanish romesco sauce, then use it with pasta, as a finishing sauce for grilled chicken, and as an appetizer dip. The class will also prepare Moroccan charmoula for three preparations, including a drizzle for grilled naan-pork tenderloin mini sandwiches, dipping sauce for grilled prawn appetizers, and zesty vinaigrette on mixed green salad.Details
Sharon TutkoKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Apr 29
6 to 8:30 pm
6 to 8:30 pm
IF YOU KNEW SUSHI
It is always a delight and an honor to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes since 2001. Jay starts the class by showcasing caterpillar rolls, California rolls, and spicy rolls for the class to enjoy. Using the freshest fish and other beautiful ingredients including yellowfin tuna, white tuna, salmon, smelt egg, avocado, cucumber, radish sprouts, pickled radish, and spicy sauce, everyone in this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi rolls of their own.Details
Jay DedkhadChef
Hands-On
$80 Per Person
Tue, Apr 29
6 to 8:30 pm
6 to 8:30 pm
LIVING IN THE PASTA
Make the most of today in a lively class with Lydia Gwin creating fresh pasta served with an antipasto-mixed greens salad with pepperoncini, olives and cherry tomatoes. This hands-on class will make chicken and mushroom filled ravioli in a creamy lemon and sun-dried tomato sauce, pappardelle with Tuscan sausage and caramelized onion ragù, plus limoncello sorbetto.Details
Lydia GwinKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Apr 29
6 to 8:30 pm
6 to 8:30 pm
SHOW ME MO BBQ
Chef Mathew Unger exemplifies the "Show Me" Missouri slogan as he shares his extensive research on his new cookbook, Missouri Comfort. This hands-on class will learn the proper way to make St. Louis dry-rubbed pork chops with sweet and smoky barbecue sauce, bacon mac-and-cheese, sour cream cucumber salad, deviled egg potato salad, frozen custard, plus enjoy a selection of Missouri beers.Details
Mathew UngerChef
Hands-On
$70 Per Person
Wed, Apr 30
6 to 8:30 pm
6 to 8:30 pm
WOK TO THE BEAT OF YOUR OWN CHOPSTICKS
Spend a sizzling evening creating your own personalized stir-fry in the wok with one of our homemade sauces - sweet and sour, Szechuan, 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.Details
Kitchen Conservatory ChefHands-On
$65 Per Person
Thu, May 1
6 to 8:30 pm
6 to 8:30 pm
BEYOND BE-LEAF
Lydia Gwin shares four great vegetable salads perfect for the vegetarian or anyone who loves salad. Enjoy charred broccolini Caesar salad with kale and chickpeas, charred leeks and asparagus salad with jammy eggs and smoky sherry vinaigrette, white bean-avocado salad with radish salsa, and roasted carrots and beets salad with citrus and lemon vinaigrette. #vegetarian #healthyDetails
Lydia GwinKitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, May 1
6:30 to 9 pm
6:30 to 9 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.
Details
Kitchen Conservatory ChefHands-On
$175 Per Person
Sat, May 3
10 am to 3 pm
10 am to 3 pm
DATE NIGHT FOR COUPLES: HUNGRY FOR THE BEAR
Relive your favorite and most beloved scenes of The Bear as we eagerly await another binge-worthy season of the trials and traumas of Carmy taking his brother’s Chicago beef shop to a fine dining restaurant, starting with an appetizer from the Season 3 finale in Sydney’s kitchen — waffles with caviar and crème fraîche. This hands-on class for couples with Jeff Friesen will enjoy a glass of chianti with dinner, as they create our version of black tie scallops that Carmy made with Daniel Boulud in a flashback, cast-iron focaccia with fresh rosemary and olive oil, Mikey Berzatto’s braciole with thinly pounded flank steak stuffed and rolled with prosciutto and cheeses and fresh herbs braised in San Marzano tomato sauce, plus Sydney’s hot fudge vanilla-pistachio sundae from the scene-stealing visit to iconic Margie’s Candies.Details
Jeff FriesenChef
Hands-On
$170 Per Couple
Fri, May 9
6 to 8:30 pm
6 to 8:30 pm
