Classes are filled on first-come basis.
Payment must be made at the time of registration.
Register online, in person at our store, or mail list of classes you want with your name and your telephone number.
Also register by phone: (314)-862-COOK (2665).
Send payment to KITCHEN CONSERVATORY, 9011 Manchester Road, St. Louis, MO 63144.
REQUESTS FOR REFUNDS OR TRANSFERS MUST BE MADE 1 WEEK PRIOR TO CLASS TIME. NO EXCEPTIONS.
Take a Cooking Class
Kitchen Conservatory offers a wide variety of cooking classes, both participation and demonstration. Please scroll our current schedule to find a delicious cooking class that is right for you. Multiple refinements can be used to find the very cooking class of your dreams. Or purchase a gift certificate for any cooking class. All cooking classes are held at Kitchen Conservatory. Bon appetit!
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Classes
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
