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8021 Clayton Road, St. Louis, MO 63117 talk 314.862.COOK (2665) toll free 1.866.862.CHEF website www.kitchenconservatory.
com store hours Monday - Saturday 9:30 am - 5:30 pm Sunday 12 - 5 pm

Dear Foodies, Here are answers to frequently asked questions: You can register for cooking class online (www. kitchenconservatory.com) or over the phone or in person. We are happy to help nd the perfect class for you. A cooking class is a wonderful gift, but please make sure that the recipient is available for that specic time and date. We have two types of cooking classes: demonstration and participation. Participation classes are more popular, but more instruction happens in a demonstration class, because the student hears everything the chef says. Some of our best teachers only teach demonstration classes: Jean-Pierre Auge, Jeff Davis, Helen Fletcher, Josh Galliano, and Lou Rook. The seats for the couples cooking classes on Friday, Saturday, and Sunday nights are sold by two, but you do not have to be married to sign up! Weve had two people who are on rst dates or good friends or family members come to couples classes. Some of our teachers have groupies, but they are not exclusive clubs. We do get a lot of regulars at Girls Night Out, the Novel Cuisine book-and-cooking club, Jean-Pierre Auges French cuisine classes, and Christie Maggis Counter-Culture classes. All are welcome to join their fan clubs! I am often asked, whats your favorite class? Each of us has favorites among the 200 different chef-instructors who teach at Kitchen Conservatory. Some like the precise, recipedriven style of our dessert instructors and others prefer the free-wheeling, technique-driven style of our restaurant chefs. I love the classes that feature two instructors with complementary and contrasting styles. Host a customized cooking party at Kitchen Conservatory! Any menu you want we have so much fun teaching lots of different cuisines. The most spectacular party is the Iron Chef competition, which features a competitive kitchen stadium spontaneously creating delicious dishes. We sell the products that we love to use in the kitchen. We are proud to have the largest cookie cutter selection, every type of pastry tube available, and all kinds of specialty items for bakers. Our bread-and-butter is All-Clad cookware and Wusthof-Trident cutlery no kitchen is complete without the best pots and knives! Anne Cori
Fall 2011 Cooking Class Schedule

Until I discovered cooking, I was never really interested in anything. - Julia Child CARB DIEM Michael Craig, Taste by Niche Mon, Sept 19 6 to 8:30 pm $60 Seize the day and learn the art of making pasta and gnocchi! Welcome Michael Craig, of Taste by Niche, as this hands-on class focuses on fun and great food perfect for an autumn feast, starting with little pillows of potato gnocchi with pork Bolognese sauce, herb-infused beet ravioli with buttermilk sauce, plus pappardelle with sauted autumn vegetables and end-of-the-season ripe tomatoes served with brown butter sauce. HAMMING IT UP Lou Rook & Glenn Bardgett, Annie Gunns Sat, Sept 24 1 to 4 pm $75 It is always a pleasurable afternoon with the dynamic duo of chef Lou Rook, III and wine director Glenn Bardgett, of Annie Gunns and Smokehouse Market. Experience the treasure trove of products for the honorable swine, from the different species to pork products, cuts of meat, and stories of the pork world. Chef Lou will demonstrate a variety of dishes from nose to tail - everything but the squeal. Glenn has hand-picked wines to accompany the swine. PERFECTLY PAIRED Chris Bolyard, Sidney Street Cafe Mon, Oct 24 6 to 8:30 pm $60 Sous chef Chris Bolyard, of Sidney Street Cafe, is joined by his lovely wife Abbie, for a perfect pairing of food and drink, starting with oysters Rockefeller baked with country ham and cracked mustard served with a Bloody Mary. Enjoy braised lamb on herbed gnocchi with apples and crispy salsify served with Brussels sprouts and mascarpone-laden braising reduction paired with shiraz, then finish with chess pie with fig compote and fried sage, served with a sweet bourbon flip cocktail.
DISCOVER COOKING!
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FLIP THE BIRD Christine Cradock Sat, Sept 10 6:30 to 9 pm $45 Raise a glass of pomegranate kir royale with your girlfriends, and celebrate your rebellious side. Enjoy a succulent dinner, as Christine prepares red potatoFrench bean salad with peppered buttermilk dressing, crispy roasted chicken breast with fennel and olives, grilled zucchini with herbed butter, plus lemon tart.
GIRLS NIGHT OUT
AUNT CHILL-OUT-AHS Robin Chestnas, Silver Spoon Catering Fri, Oct 14 6 to 8:30 pm $45 Auntie Robin has devised the perfect Mexican menu for the girls to chill out on a Friday evening. Enjoy sangria, tamale corn cakes with spicy shrimp, jalapeo corn chowder, cheese and chorizo-stuffed chicken breasts with enchilada sauce, Mexican-style zucchini, plus banana dulce de leche pie. PORK AVENUE Kelly Green Gardner Sat, Oct 22 6:30 to 9 pm $45 If farm living is not the life for you, and you would rather have a penthouse view, relax while Kelly Green Gardner shares her passion for pork. Enjoy bacon-infused bourbon and maple old fashioned cocktail, cherrybacon-pecan snack mix, apple-fennel salad with crispy prosciutto and creamy goat cheese dressing, egg yolk raviolo with pancetta-spinach-ricotta filling, sweet-andsalty kettle corn, plus bacon cookies with maple glaze. TACO CRAVINGS Kelly Green Gardner Fri, Oct 28 6:30 to 9 pm $45 Indulge your guilty pleasures of craving tacos, as Kelly presents an evening of fun and tasty food. Enjoy an orange margarita, roasted tomatillo guacamole with fresh chips, chipotle-lime shrimp soft tacos, crispy-fried black bean and beef tacos, plus Mexican chocolate sorbet. THE PERSONAL CHEF Anne Piatek Fri, Nov 11 6 to 8:30 pm $45 Spend an evening with the delightful personal chef, Anne Piatek, with a menu chosen just for the girls. Enjoy mulled-to-perfection Napa Valley red wine, linguine with tapenade and goat cheese, roasted chicken with orzo and mint pesto, Greek-inspired spinach salad with chicken and feta, popovers with herbed butter, plus a duo of lemon and lavender sorbets. LIFE IN THE FEAST LANE Robin Chestnas, Silver Spoon Catering Fri, Nov 18 6 to 8:30 pm $45 Spend a charming evening with the girls, as Robin does all the preparations for a wonderful feast, starting with savory cheese puffs, and curried pumpkin soup topped with roasted pumpkin seeds and goat cheese. Sip on a sparkling champagne cocktail, and enjoy apple-pecan salad with maple cider vinaigrette, lemon chicken breasts, roasted vegetables, plus pumpkin cupcakes with cream cheese frosting.
CRAVING CUPCAKES Dawn Meyer Fri, Sept 23 6:30 to 9 pm $45 At the end of the week, you have worked hard, and you are craving cupcakes! Sit back and relax with your girlfriends, as Dawn prepares banana split c u p c a k e s , rum raisin cupcakes with rum raisin buttercream frosting, flourless chocolate cupcakes with caramel drizzle, plus a Baileys chocolatini. To satisfy your savory tooth, enjoy tomato-basil souffl served with peargoat cheese scones. HIGH SEA-SOCIETY Jeannine Millner Sat, Sept 24 6:30 to 9 pm $45 Welcome Jean Millner, a familiar face behind the scenes at Kitchen Conservatory and a recipe contest winner, with an elegant meal using the fresh catch-of-the-day. Enjoy a classic lime margarita, bacon-wrapped scallops with aoli, creamy lobster bisque, baked salmon with honey mustard-lemon sauce on lemon-ginger orzo, plus key lime pie. PERFECT BITES Dawn Meyer Fri, Sept 30 6:30 to 9 pm $45 One of the best dining experiences is an evening out with the girls, ordering one of every small plate and sharing them. Enjoy that experience, as Dawn prepares a refreshing Aperol-Prosecco cocktail, caprese skewers with a drizzle of fresh basil oil, pecan-gorgonzola Napoleons, fingerling potato-crisp bacon pizzettas, grilled butter lettuce with buttermilk-chive dressing, blueberry-vanilla cream cheese mini pies, plus nutella fudge mini cupcakes. ASIAN PERSUASION Barbara Nack Sat, Oct 8 6:30 to 9 pm $45 Forget calling for take-out and treat yourself to a night out with the girls, starting with crispy pork-shiitake dumplings with toasted sesame dipping sauce. Enjoy a icy lemonginger vodka cocktail, salt-and-pepper sauted prawns over a bed of Asian slaw, grilled beef tenderloin lettuce wraps with lime dipping sauce, plus coconut sticky rice with mango.
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THE PERFECT ENDING - CHOCOLATE Kelly Green Gardner Sat, Nov 19 6:30 to 9 pm $45 Our favorite literature teacher shares her most memorable culinary endings with a myriad of chocolate desserts. Kelly prepares flaming smore shooters, chocolatelemon-rosemary truffles with pistachios, chocolate-brie-basil paninis, white chocolate chip-cookie dough brownies, plus chocolate-peanut butter-raspberry jam tartlets. TEQUILA. LIME. SALT. Barbara Nack Sat, Nov 26 6 to 8:30 pm $45 Three simple ingredients can turn an ordinary Saturday into a party, as Barb gets the evening started with smoked gouda-guacamole quesadilla wedges. Enjoy tequila-marinated shrimp fajitas with peppers and onions, tequila-infused queso fundido chunky cheese dip with fresh tortilla chips, a refreshing tequila lemonade, plus coconut-lime tres leche cakelets. SUGAR AND SPICE Kelly Green Gardner Sat, Dec 3 6:30 to 9 pm $45 The delicious smells wafting from the kitchen during the holiday season always include ginger and nutmeg and cinnamon. Kelly uses all of these spices in a lovely menu, including a sparkling ginger-apple cocktail, spinach and gruyre in puff pastry, creamy spiced butternut-fennel-pear soup, cardamom lamb curry with figs and apples, plus cherry-cinnamon palmiers with dark chocolate gelato. SHAKE, RATTLE AND POUR Barbara Nack Fri, Dec 9 6 to 8:30 pm $50 The lovely sound of martini shakers fill the air as Barb mixes a trio of mini martinis, including lemon drop, classic cosmopolitan, and chocolate. Enjoy a festive evening with the girls noshing on deviled crab bites with tomato rmoulade, candied brie with apple wedges, prosciutto-shrimp-fontina wontons, plus mini cranberry cupcakes with orange glaze. HERE WE COME A WASSAILING Christine Cradock Sat, Dec 10 6 to 8:30 pm $45 Join in for a cheer of good health in the upcoming year, as Christine prepares chilled mulled wine, roasted baby beet salad with citrus and ricotta, Thomas Keller-style chicken-and-dumplings with pte choux dumplings, Brussels sprouts with caramelized onions and pancetta, plus orange brioche bread pudding.
GIRLS NIGHT OUT
FISH AND BISTRO SAUCES Jon Lowe, Oceano Bistro Thu, Sept 1 6:30 to 9 pm $60 Join chef Jon Lowe, of Oceano Bistro, at the stove learning to prepare perfectly cooked fish and paired with a delicious sauce that will create a memorable meal. This hands-on class will create roasted sea bass with smoked tomato butter sauce, pan-seared halibut with wild mushroom butter sauce, grilled ahi tuna with tomatopepper harissa sauce, and his celebrated grilled salmon with mustard-apple cider jus. PIE-CASSO Katy Colson Tue, Sept 6 6 to 8:30 pm $60 Discover your inner Picasso creating beautiful and tasty pies with Katy. This hands-on class will make pineapple meringue pie, chocolate smore pie with graham cracker crust, plus peanut butter chiffon pie with chocolate cookie crust. Each participant will receive an 9-inch Emile Henry ceramic pie dish, a $45 value. CLASSIC FRENCH COOKIES Christie Saali Maggi, Sidney Street Cafe Tue, Sept 6 6:30 to 9 pm $55 Learn to make elegant French cookies with Christie Maggi, pastry chef of Sidney Street Cafe. This hands-on class will bake an array of cookies, including espressoblackberry macarons, cinnamon madeleines, salted praline langue-de-chat cats tongue, almond-orange sabls, chocolate-hazelnut palmiers, plus dried cherry and nut chocolate mendiants. Everyday, customers call or email us with cooking questions. We love helping customers cook better, even if the recipes are not ours. UNDER THE TUSCAN SUN Barbara Nack Wed, Sept 7 10 am to 12:30 pm $40 Bask in the enjoyment of a relaxing Tuscan luncheon, as Barb prepares Florentine flat bread with sweet black grapes, prosciutto-wrapped purple figs, asparagusstuffed crpes with parmesan white sauce, and ricotta tart with fresh strawberries, peaches, and plums, all served with a glass of Tuscan wine. RISEN FROM THE BREAD Margi Kahn Wed, Sept 7 6 to 9 pm $55 or Thu, Sept 8 10 am to 1 pm Learn to make impressive breakfast yeast breads without baking in the middle of the night! Join bread baker extraordinaire Margi Kahn for an informative handson class learning to work with yeast, from proofing to kneading and rising techniques. This hands-on class will bake assorted Danish pastries, including cheese, fruit and bear claws, plus Viennese kugelhopf, and cinnamonsugar morning rolls.
Hands indicate full participation classes
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IN HOT WATER WITH A LOBSTER BOIL Christie Saali Maggi Fri, Sept 2 6 to 8:30 pm $140/couple Stop arguing over the perfect cooking class to take with your partner, and join the fun in this hands-on class designed for couples. Learn to create beer-battered fried crab and blue cheese puffs, steamed mussels and clams with chorizo and saffron cream, an incredible lobster boil with basil vinaigrette, Caesar potato salad, plus blueberry buttermilk tart.
DATE NIGHT FOR COUPLES
THAI, THAI AGAIN Naam Pruitt Fri, Sept 16 6 to 8:30 pm $125/couple Spend a fun evening in the kitchen with your partner creating delicious Thai food. This hands-on class joins cookbook author, Naam Pruitt, to prepare shrimp toast with sweet plum sauce, grilled eggplant salad, yellow chicken curry on steamed rice, cucumber relish, garlic pepper pork, plus a refreshing lime slushy sorbet. GREAT HARVEST DINNER PARTY Barbara Nack Sat, Sept 17 6:30 to 9 pm $140/couple Join your partner in the kitchen creating the rich flavors of autumn, paired with wines for an ideal dinner with friends and family. Learn to make apple-blue cheese tart paired with prosecco, mixed greens-dried cranberries-praline pecan salad with goat cheese and raspberry vinaigrette, brined Cornish hens served with chorizo-buttermilk cornbread dressing with jalapeos, roasted smashed potatoes and butternut squash, and caramelized onion flatbread, paired with pinot noir. Create brown sugarbrandy pear turnovers with cinnamon ice cream, and paired with a late harvest white wine. SCALLOPING GOURMET Barbara Nack Sun, Sept 18 5 to 7:30 pm $140/couple Seafood connoisseurs will appreciate the incredible array of scallops in this hands-on class for couples with wine. Prepare puff pastry-wrapped bay scallop bouches, scallop-spinach gratin with saffron cream, smoked sea scallops with chunky tomato vinaigrette, braised sea scallops with homemade court-bouillon, plus apple crostata.
TUSCANY FOR TWO Barbara Nack Sat, Sept 3 6 to 8:30 pm $140/couple or Mon, Oct 31 6 to 8:30 pm or Sun, Nov 20 5 to 7:30 pm 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. PORTERHOUSE FOR TWO Barbara Nack Sun, Sept 4 5 to 7:30 pm $140/couple Date night has never been more exciting, as this handson class for couples learns to prepare the king of steaks - the porterhouse! Join in on the fun creating crab cakes with chipotle aoli, spinach salad, porterhouse steak with caramelized onion gravy, homemade French fries, plus crme brle. GIVE PIZZA CHANCE Dawn Meyer & Larry Meyers Fri, Sept 9 6:30 to 9 pm $125/couple Head to Kitchen Conservatory with your partner for an awesome night of pizza making. Join Dawn and Larry to create fabulous pizza dough from scratch, then make caramelized onion-blue cheese pizza, Bel Paeseasparagus-prosciutto pizza, and sausage-red onion-wild mushroom pizza. Each couple will make their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and caf latte gelato. LAST TANGO IN PARIS DINE AND DANCE Barbara Nack Sat, Sept 10 6 to 9 pm $170/couple or Sat, Dec 3 6 to 9 pm 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 a dance instructor from COCA, then waltz into the kitchen with a French 75 champagnecognac cocktail. This hands-on class will create romaineprosciutto salad with vinaigrette, apple and goat cheese crostini, grilled filet mignon served with white truffle oil, duchess potatoes, plus strawberry tart with pastry cream.
GREEK FIFTH-OLOGY Maria Sakellariou, Culinary Odyssey Fri, Sept 23 6 to 8:30 pm $125/couple Join Maria Sakellariou in the kitchen creating authentic Greek food with a Southern twist and a little bourbon. This hands-on class will make a bourbon slush, Southernstyle marinated jumbo shrimp with sweet vidalia onions and capers, broiled pork loin with fig-prosciutto stuffing, warm wild rice mlange salad with vegetables and toasted pecans and apple cider vinaigrette, plus Jack Daniels chocolate pecan pie. GOURMET CLUB: NAPA VINEYARDS Anne Cori Sat, Sept 24 6 to 8:30 pm $140/couple Join the fun of our elegant Gourmet Club! This fullparticipation cooking class features a themed dinner complete with a pairing and tasting of ne wines for each course. Enjoy the sophistication of the vineyards of Napa Valley, as this hands-on class prepares fritto misto of fried artichokes and calamari with lemon aoli, corn soup with crab-avocado garnish, and braised duck leg ragot on gnocchi la parisienne. Finish with poached pear tarts with almond custard and caramel garnish.
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GOLDILOCKS AND THE THREE BEERS Kelly Green Gardner Sun, Sept 25 5 to 7:30 pm $140/couple or Fri, Dec 9 6:30 to 9 pm Forget the porridge, chair, and sleeping - the three tastings of beer will be just right and plenty cold! Join goldie locks Kelly in a fun evening designed for couples. This hands-on class will prepare beer cheese fondue with soft pretzels, local lager with spicy Sriracha chicken wings, fruity Belgian wheat beer with grilled scallops and corn salad, plus creamy stout with chocolate hazelnut cake and vanilla ice cream. MAMBO ITALIANO Barbara Nack Fri, Sept 30 6 to 8:30 pm $125/couple Straight from an era of Dean Martin and Rosemary Clooney, this evening is designed for couples that love Italian cuisine. Barb leads this hands-on class with a pear bellini, romaine salad with gorgonzola and candied walnuts, fresh fettuccine with garlic-rosemary sauce, veal Oscar topped with crab and garlic cream sauce, Italian roasted vegetables with brown sugar-balsamic marinade, plus lemon gelato served with pizzelle cookies. GIMME SOME CHIMMI Katy Colson Sat, Oct 1 6 to 8:30 pm $125/couple Experience amazing Latin flavors in this class designed for couples, starting with chorizo empanadas plus calamari with lime and chipotle aoli, served with a ros wine. This hands-on class will create Caesar salad, grilled gaucho-style extra-thick sirloin steak topped with chimichurri sauce and grilled new potatoes, served with malbec wine. Finish with homemade vanilla ice cream and dulce de leche. JAPANESE STEAK HOUSE FOR TWO Christie Saali Maggi Sun, Oct 2 5 to 7:30 pm $125/couple Spice things up tonight with this hands-on class designed for two, starting with lychee-ginger cocktails, then learn to prepare seared scallops with chile-lime sauce, coriander teriyaki-glazed ribeye steaks, toasted sesame steamed rice, tempura green beans, plus mini honey almond cakes with plum-wine glaze. TAPA-LICIOUS Dawn Meyer Sat, Oct 8 6 to 8:30 pm $125/couple Spend an amazing evening creating scrumptious tapas in this hands-on class for couples. Start with sangria, and prepare sizzling garlic shrimp with sherry, meatballs in almond sauce, serrano ham croquettes, fried chickpeas with bacon and spinach, mushroom-piquillo pepper empanaditas, Spanish bruschetta with potato brandade and chorizo, plus Spanish crema catalana.
ROMAN HOLIDAY Christie Saali Maggi Sun, Oct 9 5 to 7:30 pm $125/couple Leave the Trevi fountain and the Colosseum for the tourists, and join Christie here in St. Louis for the most popular attraction in Rome - a cooking class! This hands-on class for couples will prepare fresh vermicelli pasta with clams, fried calamari with lemon relish, braised beef bracioli with three-cheese polenta, butterpoached broccoli rabe, plus chocolate-orange cannoli. GOURMET CLUB: MY THAI Anne Cori Sat, Oct 15 6 to 8:30 pm $140/couple Join the fun of our elegant Gourmet Club! This fullparticipation cooking class features a themed dinner complete with a pairing and tasting of ne wines for each course. Create a sumptuous Thai dinner, starting with shrimp lettuce cups, and lemongrass-ginger spring rolls with sweet dipping sauce. Learn to prepare salmon poached in lobster bisque with Thai seasonings, panang chicken curry on jasmine rice, and finish with a lovely kaffir lime crme brle. STAND BY YOUR HAM Brian and Carrie Whitcraft Sun, Oct 16 5 to 7:30 pm $125/couple Spend a memorable evening in the kitchen with your partner, creating incredible flavors that will have everyone squealing with gratitude. Join husband-andwife team, Brian and Carrie Whitcraft, as they share their restaurant experience, starting with grilled gulf shrimp on blue corn grits cakes. Sip on a pomegranate cocktail with homemade sweet vermouth, and prepare Chinese five spice-rubbed and roasted pork tenderloin with caramelized plums, sauted chard with garlic and bacon, truffle-scented marble potatoes, plus banana bread French toast with maple whipped mascarpone. STRIP TEASE Christie Saali Maggi Fri, Oct 21 6 to 8:30 pm $140/couple Enjoy the tantalizing flavors of a great strip steak, as this hands-on class for couples creates a delicious menu that starts with a dirty martini, layered cobb salad, lobster-mashed potatoes, New York strip steak with caper and olive butter, roasted Brussels sprouts with pancetta, plus cheesecake and strawberry parfait. WHATS THE BIG CURRY? Naam Pruitt Sat, Oct 22 6 to 8:30 pm $125/couple Slow down and enjoy an evening with your partner creating four incredible curries. Join Thai native Naam Pruitt in the kitchen, as this hands-on class creates pork panang curry, green chicken curry, beef-butternut squash curry, yellow chicken curry -- all served on jasmine rice, plus a refreshing green mango salad.
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TACO NIGHT Katy Colson Sun, Oct 23 5 to 7:30 pm $125/couple The perfect combination is turning date night into taco night. Heat up the kitchen with grilled steak tacos with grilled tomatillo salsa wrapped in homemade flour tortillas, Ensanada lobster tacos with lime-ginger guacamole, shredded duck tacos with cherry-chipotle salsa, beans and rice, served with a cold cerveza. Finish the evening with margarita sorbet. ON THE TOWN FOR TWO Barbara Nack Fri, Oct 28 6 to 8:30 pm $125/couple Treat yourselves to an evening out with fabulous fare inspired simply by romance! This hands-on class for couples will prepare classic French onion soup, Caesar salad, showstopping jaw-dropping brandy-flamed steak Diane, roasted garlic-mashed potatoes, plus triple chocolate brownie with vanilla ice cream and hot fudge sauce. SALSA SALSA DINE AND DANCE Katy Colson Sat, Oct 29 6 to 9 pm $170/couple Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a onehour Latin salsa dance lesson with a dance instructor from COCA, that will spark your appetite for an incredible evening in the kitchen. Refresh your thirst with a mojito, as this hands-on class prepares fried plantain chips with black bean dip, grilled shrimp quesadillas with Caribbean chow chow, grilled pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie. SUSHI U FOR TWO Kelly Green Gardner Sun, Oct 30 5 to 7:30 pm $140/couple Join your partner for a crash course in sushi, with a taste test for the final exam to discover the favorites of the evening. This hands-on class with Kelly will create tempura-fried shrimp rolls, sesame tuna hand rolls, unagi smoked eel rolls, spicy scallop rolls, hot-smoked salmon rolls with mango and jalapeo, plus ginger-peach green tea ice cream - all served with cold beer. CLAW AND ORDER Barbara Nack Fri, Nov 4 6 to 8:30 pm $150/couple Partners in crime are sentenced to an evening of fun times with a seafood extravaganza! Sip on wine, while preparing crabmeat hushpuppies with red peppermustard sauce, braised crab legs with warm butter, lobster-artichoke-couscous salad, and lobster Edgardo with lobster and scallops on linguine with cream sauce. Create a mango crisp with vanilla ice cream for dessert.
PASTA ROLLER DERBY Amy Zupanci Sat, Nov 5 6:30 to 9 pm $125/couple Everyone will be elbowing their way to the pasta machine for an exciting hands-on class for couples, starting with pasta alla carbonara with pancetta, parmesan, egg yolk, and lots of black pepper. Learn to make hand-cut pappardelle with butternut squash and brown butter, pork belly ravioli with natural jus, squid ink fettuccine with preserved lemon and crme frache, plus blood orangecello shots with vanilla ice cream. MARGARITA MADNESS Katy Colson Sun, Nov 6 5 to 7:30 pm $140/couple The fun begins with golden margaritas! Grab your partner and make smokin black bean nachos, papayafeta-jicama salad, tequila shrimp with mango salsa, chicken enchiladas with tomatillo salsa in chile gravy, then finish the evening with decadent Kahla chocolate brownies with vanilla ice cream. GREEK FEAST Maria Sakellariou, Culinary Odyssey Fri, Nov 11 6:30 to 9 pm $125/couple Spend a fun evening in the kitchen with your partner, creating a feast befitting Greek gods and goddesses. Join Maria preparing saganaki flaming cheese, frenchfried kalamarakia - baby squid served with Marias homemade tzatziki sauce, horiatiki Greek salad with olive oil-red wine dressing, braised lamb shanks with creamy feta potatoes, plus baklava rolos with almonds, and Greek coffee. FROM BEER TO SUSHI ETERNITY Kelly Green Gardner Sat, Nov 12 6 to 8:30 pm $140/couple Be prepared for a fun evening of sushi designed just for couples. Create magic in the kitchen creating salt-andpepper edamame, spicy cucumber salad, then learn to prepare sticky sushi rice and make a variety of handformed nigiri, and rolled maki, including spicy tuna rolls, California rolls and Philadelphia rolls -- all served with cold beer. Dessert is a refreshing lemongrass-ginger sorbet. LIFE OF THE PAELLA PARTY David Molina, BARcelona Sun, Nov 13 5 to 7:30 pm $125/couple Grab your partner and join the party with chef David Molina, of BARcelona, creating a variety of Basque tapas and skewers that are perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with seafood and sausage, plus chicken-chorizo paella. The party wouldnt be complete without classic red sangria.
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RUSTIC FRENCH BISTRO Katy Colson Fri, Nov 18 6:30 to 9 pm $140/couple Indulge in a romantic rendezvous with your partner in the kitchen creating an elegant meal, accompanied with a glass of French Burgundy wine. This hands-on class will make French onion soup, bistro salad with ravigote champagne dressing, steak au poivre with pommes frites, plus chocolate pots de crme with whipped cream for dessert. THAI THIS - NOM, NOM, NAAM Naam Pruitt Sat, Nov 19 6 to 8:30 pm $125/couple The sounds and accolades that everyone will make during and after tasting the exquisite food - nom, nom, Naam! Naam Pruitt leads the way to create brilliant Thai flavors with seafood, starting with fish cakes with tangy cucumber sauce. This hands-on class will create spicy shrimp soup with lemongrass, red snapper with spicy red sauce, crab fried rice, plus coconut flan. LIFE IS A CABERNET Kelly Green Gardner Fri, Nov 25 6 to 8:30 pm $140/couple Learn to cook with the wonderful flavors of wine in this delightful hands-on class with Kelly. The class designed for couples will prepare mushroom-red pepper salad with red wine-herb vinaigrette, oven-roasted beef tenderloin with roasted red grape wine sauce, homemade ravioli stuffed with ricotta and nuts with a creamy asparagus chardonnay sauce, plus fabulous flourless chocolate-red wine cake with rosemary ganache -- all enjoyed with cabernet wine. GOURMET CLUB: ROCKIN MOROCCAN Anne Cori Sat, Nov 26 6:30 to 9 pm $140/couple Join the fun of our elegant Gourmet Club! This fullparticipation cooking class features a themed dinner complete with a pairing and tasting of ne wines for each course. Inspired by the rich flavors of Morocco, this hands-on class will create honey-pomegranate lacquered chicken drummettes, stuffed dates, cucumber-feta salad, and lamb-artichoke tagine with homemade preserved lemons and harissa on apricotpine nut couscous. Prepare a delicious honey cake with poached figs for dessert. PORTERHOUSE FOR TWO Barbara Nack Sun, Nov 27 5:30 to 8 pm $140/couple Date night has never been more exciting, as this handson class for couples learns to prepare the king of steaks - the porterhouse! Join in on the fun creating crab cakes with chipotle aoli, spinach salad, porterhouse steak with caramelized onion gravy, homemade French fries, plus crme brle.
CHINESE HOT POT FOR TWO Anne Cori Fri, Dec 2 6 to 8:30 pm $125/couple Warm up on a cold wintry night with your partner by sharing a Chinese hot pot, a flavorful broth garnished with your choice of thinly-sliced beef, chicken, shrimp, scallops, tofu, pork dumplings, rice noodles, bok choy, and mushrooms. Learn to make astonishing condiments, including homemade peanut sauce, sweethot chile sauce, and lime-soy dipping sauce. Create a refreshing dessert of pineapple sorbet. SEDUCTIVE SURF AND TURF Barbara Nack Sun, Dec 4 5 to 7:30 pm $140/couple The evening begins with the subtle seduction of delicious stuffed shrimp with garlic-wine sauce paired with Italian wine. Then this hands-on class for couples prepares strip steak with mushroom rag, pan-seared scallops on creamy basil risotto, plus a delicious blackberry crostata with vanilla ice cream for dessert. PHE-NAAM-ENAL THAI Naam Pruitt Sat, Dec 10 6:30 to 9 pm $125/couple Grab your partner and join Naam Pruitt in the kitchen for a delightful evening cooking finger foods Thai-style, perfect for a party. This hands-on class for couples will create chicken satay with peanut sauce and cucumber relish, steamed pork dumplings with soy dipping sauce, spring rolls with sweet plum sauce, shrimp toast, plus curry puffs. TUSCAN GRILL Barbara Nack Fri, Dec 16 6:30 to 9 pm $140/couple Experience the flavors of Tuscany, as this hands-on class designed for couples creates grilled bruschetta with tomatoes and shaved parmesan, T-bone steak Florentine, Bolognese sausage and vegetable kabobs, carnaroli rice-stuffed tomatoes with garlic and parmesan, and refreshing panna cotta with dulce de leche, plus red wine sangria. GOURMET CLUB: NEW YORK STATE OF MIND Anne Cori Sat, Dec 17 6 to 8:30 pm $140/couple Join the fun of our elegant Gourmet Club! This fullparticipation cooking class features a themed dinner complete with a pairing and tasting of ne wines for each course. Whether your musical preference is Billy Joel or a mashup of Alicia Keys and Jay-Z, the evening is purely New York magic. Create a classy dinner of tuna tartare with homemade sesame crackers and tomato confit, olive oil-poached escolar with potato crisps and tarragon sauce, grapefruit-tequila sorbet, braised short ribs with orange gremolati on potato gnocchi, plus chocolate-banana tart with butterscotch-rum ice cream.
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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 specic culinary arts. These classes are limited to eight people to create a truly unique learning experience and each one receives a special Kitchen Conservatory embroidered cotton apron or shirt. RISOTTO, GNOCCHI, AND POLENTA Christie Saali Maggi Sun, Sept 18 11 am to 4 pm $150 Spend a day in the kitchen with Christie and learn to master three Italian staples: risotto, gnocchi, and polenta. This extensive class will prepare baked, creamy, and crispy fried polentas, seafood risotto, risotto cakes, arancine rice balls, herbed gnocchi, plus both French and Italian-style gnocchi. FISH AND SEAFOOD Kirk Warner, Kirks Traveling Kitchen Fri, Sept 23 10 am to 3 pm $175 or Sat, Oct 29 10 am to 3 pm or Fri, Nov 18 10 am to 3 pm This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Kirk gives the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bobs Seafood, 8660 Olive Boulevard, to select the sh. FUN-DAMENTALS OF CLASSIC ITALIAN Barbara Nack Sun, Oct 23 11 am to 4 pm $150 Spend a fun day in the kitchen learning the fundamentals of classic Italian cooking, using basic components to create everything from fresh ricotta cheese to risotto, gnocchi, basic pasta, stuffed pastas, sauces, pesto, pizza, desserts and gelato. Some of the many dishes that will be created by this hands-on class include spinachricotta gnocchi with butter-sage sauce, osso buco Milanese-style, beef braciole, eggplant parmesan, veal saltimbocca, zabaglione, plus pisciotta - an olive oil cake. SAUCE SENSE Anne Cori Thu, Sept 8 6:30 to 9 pm $60 Anne shares the secrets to simple French sauces that will turn any meal into something special. This hands-on class will create seared scallops with dill-caper beurre blanc, roasted filet mignon with sauce barnaise, crispy chicken on mushroom pan sauce, dry-rubbed flank steak with chipotle aoli, plus poached pears with vanilla bean crme anglaise.
A DAY IN THE KITCHEN
Kitchen Conservatory Embroidered Aprons and Polos great gifts for your favorite cook! Apron $17.95 one size Polo Shirt $29.95 available in mens and womens sizes
BREAD BASKET Anne Cori Sat, Nov 12 10 am to 3 pm $150 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, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread. FRENCH PASTRY Barry Marcus, Institute of Culinary Education Sun, Nov 13 11 am to 4 pm $150 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, napoleons, palmiers, pinwheels, croissants, cheese straws, and other scrumptious desserts. A FISH IN THE PAN Bernard Pilon, Norwood Hills Country Club Sat, Sept 10 10 am to 12:30 pm $60 Chef Bernard Pilon, of Norwood Country Club, shares his secrets of taking beautiful fish and making it extraordinary with a variety of techniques and sauces. This hands-on class will prepare Maine lobster with hollandaise sauce, scallops with mushroom beurre blanc, ahi tuna carpaccio and tartare, plus rolled sole Rockefeller.
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GIFT CERTIFICATES
YES, MAYBE, GNOCCHI Ben Poremba, Salume Beddu Sun, Sept 11 12:30 to 3 pm $55 There is no wavering about fantastic gnocchi as this hands-on class unlocks the secrets of gnocchi. Learn to create classic potato gnocchi with fonduta - a creamy cheese sauce, malfatti - ricotta-Swiss chard naked gnocchi with poppy seed butter, gnocchi alla romana baked semolina gnocchi with simple tomato sauce, plus Parisian-style gnocchi with seasonal vegetables and basil. Finish with dessert gnocchi with cinnamon, sugar and whipped cream. PELLY ROCKS THE MENU Wil Pelly, Sanctuaria Mon, Sept 12 6 to 8:30 pm $60 Join multi-talented Wil Pelly, of Sanctuaria, for a lively evening of exciting flavors. The chef and rock star bassist leads this hands-on class to create watermelon-mango salad with cayenne-balsamic reduction, corn and poblano crab cakes, roasted garlic-stuffed pork tenderloin, plus creamy Cuban flan for dessert.
RECIPE REDUX: A FEAST FROM THE PROS PANTRY Christopher Lee, Caf Ventana, Sanctuaria, and Chuy Arzolas Thu, Sept 15 6:30 to 9 pm $60 redux From Latin, to bring back Chef Chris Lee shares his favorite recipes from the archives of Pros Pantry, featured in the weekly e-newsletter by Feast. Join this hands-on class, working side-by-side with Chris to create fresh pastas with a variety of sauces, shellfish chowder, grilled steak with blue cheese butter and broccolini with olives, pan-roasted chicken with braised leeks and lemon-ginger vinaigrette, spinach salad with mushrooms and eggs tossed with hot bacon dressing, Sandras cupcakes, plus pound cake with buttermilk ice cream. THE NUTS AND JOLTS OF GRANOLA Katy Colson Sat, Sept 17 10:30 am to 1 pm $45 Whats in your granola? From granola cereal to snacks, energy bars, and even pie crust, this class offers an exciting approach to creating delicious combinations of nuts, grains, and dried fruits. Join Katy in this hands-on class making vanilla-almond granola, chocolate-peanut butter granola energy bars, curried bar nuts, plus apple pie with granola pie crust.
The best parties happen in the kitchen! Book a private event, including a menu designed especially for your group.
AMBER WAVES Joshua Galliano and Mike Sweeney, Monarch Mon, Sept 12 6:30 to 9 pm $70 Chef Josh Galliano, of Monarch, is joined by beer connoisseur Mike Sweeney, craft beer manager of Lohr Distributing, for a memorable evening of food and beer pairing. Josh creates Worcestershire-marinated grilled beef tri tip paired with Founders porter, Thai coconut seafood stew paired with Ska Modus Hoperandi, Cuban-style roasted pork shoulder paired with Schlafly Oktoberfest, plus homemade root beer float for dessert. ITALIAN LIRA Jon Feraro, Feraros Jersey Style Pizza Tue, Sept 13 6:30 to 9 pm $55 Its all about the dough with Jon Feraro, chef-owner of Feraros Jersey Style Pizza. This hands-on class will use one delicious pizza dough recipe to create everything from pizza, calzones, and stromboli with fabulous toppings and fillings, plus garlic knots, cinnamon rolls, and zeppole little Italian doughnuts. TO SIR-LOIN, WITH LOVE Bob Colosimo, Eleven Eleven Mississippi Wed, Sept 14 6:30 to 9 pm $60 Every menu designed by chef Bob Colosimo, of Eleven Eleven Mississippi, is inspired by the food he loves to cook. This hands-on class will prepare fresh corn fritters with roasted black garlic dipping sauce, panzanella salad, grilled lamb sirloin with preserved lemon-mint pesto, braised fennel, potato torta with caramelized onions, plus brown butter apple tart.
COUNTER-CULTURE
The secret is out! Our above-ground experience has all the appeal of both an underground restaurant and a chefs table. Enjoy the evening with other ardent food lovers gathered around the communal table witnessing the preparations of an elegant dinner. An apertif, ve-course dinner, red and white wine pairings, and a dessert beverage are all part of the evening.
RESERVATIONS ONLY Christie Saali Maggi Sat, Sept 17 6 to 9 pm $75 Sip on a classic sidecar cocktail, as Christie prepares basil potato chips with goat cheese mousse, artichoke salad with red peppers and pickled red onions, halibut on tomato succotash, and rib-eye with asparagus polenta cake and homemade ketchup. Finish the evening with walnut tea and pear strudel with black walnut ice cream. KITCHEN CONFIDENTIAL Christie Saali Maggi Sat, Nov 5 6 to 9 pm $75 Relax with a pear sage martini, as Christie prepares walnut toast with pear butter. Enjoy pumpkin-goat cheese tortellini with frizzled leeks and pine nuts in cream sauce, grilled tuna on braised mushrooms with brown butter grits, chocolate-coated seared flank steak with caramelized onions and Brussels sprouts, plus sticky toffee cake with butterscotch ice cream and homemade root beer.
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These classes are designed for children, at least 7 years of age, plus a parent. WIZARDS IN THE KITCHEN Kelly Green Gardner Sun, Sept 18 1 to 3:30 pm $75/two or Sun, Oct 16 1 to 3:30 pm or Sun, Nov 6 1 to 3:30 pm Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Kelly 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. Weasleys potatoes with bchamel sauce, and Aunt Petunias individual berry-pudding trifles. Before you apparate home, youll make edible wands to help ward off HeWho-Must-Not-Be-Named. SHARPEN YOUR SWORDS Stephanie Pilon Sat, Nov 12 10:30 am to 1 pm $75/two Beware of monsters, as young demigods enter the kitchen and into the world of Percy Jackson and the Olympians. Inspired by the adventures written by Rick Riordan, learn to wield your sword and create everything blue berry smoothies, ambrosia of the gods, Sallys seven-layer dip with blue corn tortilla chips, and Grovers favorite cheese enchiladas. Complete this lesson of myth with golden drachmas (silver dollar pancakes) and strawberry-fields sauce. MACARON AND MACAROON MANIA Christie Saali Maggi, Sidney Street Cafe Mon, Sept 19 6:30 to 9 pm $55 Jump on the bandwagon and discover why these colorful confections are popping up everywhere! Join pastry chef Christie Maggi in the kitchen creating a myriad of macaron variations, including caramel apple, butterscotch, chocolate ice cream sandwich, vanilla pistachio, plus American coconut chocolate chip macaroon. WAKE UP, LITTLE SUSHI Jay Dedkard, Oishi Sushi Tue, Sept 20 6:30 to 9 pm $60 It is always a delight to have chef-owner of Oishi Sushi, Jay Dedkard, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this handson class will master the art of rolling and forming a variety of lavish and enticing sushi. VIBRANT VEGETARIAN Margi Kahn Wed, Sept 21 6 to 9 pm $55 The vivid colors of fruits and vegetables create a beautiful presentation of exciting dishes. Join Margi for a hands-on class preparing grilled vegetable gazpacho, citrus risotto cakes on lemony greens, homemade rosemary-garlic focaccia, plus a stone fruit galette with rich vanilla bean ice cream.
HEIR AND A PARENT
CLASSIC STEAKS AND CLASSY SAUCES Mickey Kitterman, Gallaghers Wed, Sept 21 6 to 8:30 pm $75 An expensive cut of beef deserves the perfect finishing touch to make it extraordinary. This hands-on class will work side-by-side with chef Mickey Kitterman, of Gallaghers, creating classic entres starting with filet mignon with marchands de vin sauce, entrecte ribeye sauced with barnaise, New York strip steak with sauce Robert, and tournedos Rossini -- the ultimate beef tenderloin topped with foie gras and Madeira sauce. LEISURELY LUNCH WITH JEAN-PIERRE Jean-Pierre Aug Sat, Sept 24 10 am to 1:30 pm $45 Slow down, and enjoy the journey with this delightful Frenchman, as chef Jean-Pierre insists on thoughtful preparations for a leisurely lunch. Enjoy a light and airy tomato souffl, chicken cooked with Indian spices tandoori-style with chayote squash and baby bok choy, plus vanilla crme brle with lemon-butter madeleines. THE BEST OF JULIA CHILD Anne Cori Sun, Sept 25, Oct 2, 9, 16 12:30 to 3:30 pm $250 After more than 40 years, Julia Childs cuisine continues to be popular because it tastes delicious. Experience first-hand why we always love Julia. Cook straight from the source as this four-part class tackles Mastering the Art of French Cooking. Back by popular demand, this participation class will cook and eat the best of Julia, including duck en crote, lobster bisque, beef bourguignon, fish in butter sauce, French onion soup, and much more. CHEF AND FARMER: DJ VU Kirk Warner and Joanna Duley, Kirks Traveling Kitchen and Claverach Farm Mon, Sept 26 6:30 to 9 pm $55 The feeling that you may have already experienced the dynamics of this chef and farmer in a previous time are accurate, with a history of working together from years gone by in the not-forgotten kitchen of King Louies. Chef Kirk Warner teams up with farmer Joanna Duley of Claverach Farm to create an inspirational meal from the freshest ingredients, along with Claverach wine. Joanna digs up todays crops, including potatoes, carrots, squash, tomatoes, micro greens, and herbs, along with pork and chicken, and Kirk will spontaneously create incredible dishes for the class to enjoy. ITALIAN ACCENTS David Molina, Bocci Bar Tue, Sept 27 6 to 8:30 pm $50 Experience the attention to detail that creates an impressive Italian meal, as chef David Molina starts the class with papa al pomodoro - bread-thickened Italian tomato soup. Enjoy butternut squash ravioli with sage brown butter and amaretti cookie dust, and shrimp scampi with oven-roasted corn orzo with pancetta.
THE ART OF PIZZA THROWING Matt Middeke, Onesto Pizza & Trattoria Tue, Sept 27 6:30 to 9 pm $55 or Mon, Oct 17 6:30 to 9 pm or Tue, Nov 22 6 to 8:30 pm Join pizzaiolo Matt Middeke, of Onesto Pizza & Trattoria, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough high into the air, as this hands-on class makes pizzas, calzones, and uses a variety of ingredients and sauces to create a masterpiece. FOR FRYING OUT LOUDER Mickey Kitterman, Gallaghers Thu, Sept 29 6 to 8:30 pm $60 The delightful chef Mickey Kitterman, of Gallaghers, takes his popular fried chicken class to the next level with four new variations of crispy fried chicken that will delight this hands-on class. Learn to make Korean fried chicken, Thai fried chicken, honey and bacon fried chicken with lemon gravy, and fried chicken thermidor with mustard and tarragon. PUT THAT IN YOUR PASTRY BAG AND PIPE IT! Naam Pruitt Thu, Sept 29 6:30 to 9 pm $60 Join the delightful Naam Pruitt in a decorating technique class that focuses on the artistry of the pastry bag and piping skills. Using a variety of pastry tubes, this handson class will learn the methods for creating borders, drop strings, scrolls, scallops, swags, ruffles, lattice work, shells, rosettes, beads, and flowers. Practice piping and learn how to refine your decorating skills under Naams tutelage. BOWL-ING FOR SOUP Jeff Davis, Cafe Napoli Sat, Oct 1 10:30 am to 1 pm $50 Plan ahead for the colder weather when nothing is as quite as warming as a bowl of steaming soup. Chef Jeff Davis prepares four of his favorites, including roasted red bell pepper soup with herbed goat cheese crostini, cioppino seafood stew in a tomato-wine broth, porcini mushroomspinach cream soup, plus traditional French onion soup with a molten cheese crust. SIMPLE CAKE DECORATING Barry Marcus, Institute of Culinary Education Sat, Oct 1 11 am to 3 pm $80 The cakes are baked and ready to decorate, and the real buttercream frosting is ready for icing the cakes. Let chef Marcus teach you how to decorate cakes, from the simple to the simply elegant. Barrys attention to detail is impeccable, as this class focuses on cutting a perfectly level cake with a faultlessly smooth finish, and creating an absolutely lovely iced cake.
WHEATLESS WONDER BREADS Linda Daniels, Free Range Cookies Sun, Oct 2 1 to 3:30 pm $55 Fabulous bread can be created with a variety of flours other than wheat. Linda Daniels shares her passion for gluten-free bread baking, with many tips for getting started with yeast, mixing, shaping, scoring, and finishing. This hands-on class will create baguettes, buns, pita bread, and garlic focaccia with herbs and sea salt, using brown rice flour, almond meal, potato starch, and tapioca flour. CLASSIC CREOLE WITH ANN CUIELLETTE Ann Cuiellette Mon, Oct 3 6:30 to 9 pm $50 Welcome Ann Cuiellette, author of Classic Creole: A Celebration of Food and Family, with a beautiful presentation of three popular dishes from her cookbook. As Ann cooks and shares stories from her childhood as the twelfth of thirteen children, enjoy shrimp and crabmeat pie, shrimp Creole, plus New Orleans bread pudding with crme anglaise. SOLE MATES: COOKING WITH WINE Cassandra Vires, Home Wine Kitchen Tue, Oct 4 6:30 to 9 pm $50 Chef Cassy Vires, a 2011 James Beard nominee and owner of Home Wine Kitchen, demonstrates how wines enhance and transform ingredients to create flavorful dishes. Enjoy mixed baby greens and fig salad with blue cheese and port vinaigrette, red wine pasta with parsley pesto, lemon sole with white wine-orange pan sauce, plus goat cheese crostini with red wine-strawberry marmalade. TOOL TIME: VITAMIX - THE REAL POWER TOOL Katy Colson Wed, Oct 5 6:30 to 9 pm Whether you own a Vitamix or are thinking about adding this power tool to your kitchen, this hands-on class is designed to optimize its power, from piping hot soups to frozen desserts. Join Katy to create roasted butternut squash soup, homemade fettuccine with sundried tomato-basil pesto sauce, hippydippy mixed green salad loaded with fresh vegetables and lemon tahini dressing, plus a frozen fruit smoothie with peach yogurt and vanilla protein powder.
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$50
FARM FRESH VEGAN-OMICS Clara Moore, Local Harvest Cafe Thu, Oct 6 6 to 8:30 pm $55 Spend an evening in the kitchen with the talented chef Clara Moore, of Local Harvest Cafe, for one of her popular vegan classes. This hands-on class will create an exciting dinner using local produce, including Claras best Brussels sprouts ever, roasted cauliflower with garlic and olive oil over fresh pasta, baba ghanoush, curried butternut squash soup, plus vegan gluten-free apple brown betty.
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CRAVE THE CUPCAKE Carol Ann Welsh Thu, Oct 6 6:30 to 9 pm $55 Satisfy the cupcake cravings, and create four incredible cupcakes with multiple flavors. This hands-on class with Carol Ann will create lemon meringue pie butter cake cupcakes with lemon curd filling and toasted marshmallow icing, PB and J cupcakes with banana cake, strawberryvanilla jam and peanut butter frosting, caramel apple cream cupcakes with apple cake, dulce de leche and vanilla bean buttercream, plus tropical treat cupcakes with coconut cake, coconut pudding and passionfruit buttercream. FLIPPIN GOOD CRPES Bernard Pilon, Norwood Hills Country Club Sat, Oct 8 10 am to 12:30 pm $60 Crpes can be delicate, yet hardy, sweet or savory, but always delicious. Join chef Bernard Pilon in a hands-on class creating a variety of crpes, including vegetable crpes with tomato salsa, chocolate crpes, buckwheat blinis with salmon and caviar, flaming crpes suzette, plus more. QUICHE ME, YOU TART! Christie Saali Maggi Sat, Oct 8 10:30 am to 1 pm $55 Spend the morning with a pastry chef and learn to create flaky crusts for tarts, quiche, and more. This hands-on class will make shrimp-chorizo empanadas, sun-dried tomato-pine nut-goat cheese tart, spinach gruyre quiche, chicken-potato pot pie, plus phyllo salad baskets with mixed greens and buttermilk dressing. PREP SCHOOL Barbara Nack Sun, Oct 9 1 to 3:30 pm $50 Join Barb in this advanced hands-on knife skills class learning different cutting techniques and basic knife cuts. Using a variety of vegetables, cuts include dice, brunoise, rondelle, paysanne, batonnet, julienne, and tourn. Learn to make suprmes with citrus and flute mushrooms, then create a soup, stir-fry, and pasta primavera with the bounty. THE ART OF DECORATING CUPCAKES Ericka Frank, The Cakery and The Cup Mon, Oct 10 6:30 to 9 pm $55 Please welcome Ericka Frank, of The Cakery and The Cup, for a hands-on cupcake class focusing on the frosting and creating exquisite designs, using a variety of frosting and piping techniques. The cupcakes are out of the oven and ready to decorate, as this handson class creates German chocolate frosted cupcakes with chocolate drizzle, fudgedipped cupcakes with piped pumpkins and vines, buttercream-frosted cupcakes with autumn-colored pansies and leaves, plus buttercream-frosted cupcakes with piped rosebuds and leaves.
SPOOKTACULAR COOKIES Hilda Willman Tue, Oct 11 6 to 9 pm $55 Decorate stunning autumn and Halloween cookies in this extraordinary hands-on class with Hilda. The cookies are already out of the oven, and ready for outlining, filling, and feathering with royal icing. Learn how to use decorating sugars and luster dust to make them sparkle, pipe lacy designs using an old-fashioned method, and use drages without driving yourself crazy. Students will take home their beautiful creations. INSPIRED COMPOSITION Mickey Kitterman, Gallaghers Tue, Oct 11 6:30 to 9 pm $60 There are many things that inspire a chef, whether it is an ingredient or a brilliant cookbook. Chef Mickey Kittermans first course is based on a Thomas Keller recipe from the French Laundry Cookbook, which so challenged and inspired him that he could not put the book down for several years. This hands-on class will create a beautifully composed dinner of lobster-mascarpone crpes with carrot-ginger emulsion, grilled lamb chops with red currantmustard glaze, pure of parsnips and pears, plus chocolate walnut pie. JEAN-PIERRE EN FRANAIS Jean-Pierre Aug Wed, Oct 12 10 am to 2 pm $70 Venez faire la cuisine en franais! Regardez, coutez, et parlez franais dans la cuisine pour un menu dautomne. Jean-Pierre Aug fera une tarte aux champignons et les noix, blanquette de volaille avec les cannellonis depinards, et vacherin caf avec vanille pralin. Cette classe est avec lAlliance Franaise. A TERRACE WITH A VIEW Mason Denton, The Terrace View Wed, Oct 12 6:30 to 9 pm $50 Welcome chef Mason Denton, of The Terrace View, with a menu rich with the flavors of fall. Enjoy butternut squash soup with spiced crme frache, brined and pan-seared pork medallions with seasonal vegetables, red winebraised sweet-and-sour cabbage, plus pumpkin custard. LET THEM EAT CAKE Helen Fletcher, Tonys Thu, Oct 13 6 to 9 pm $45 Witness the skilled techniques of the charming pastry chef, Helen Fletcher, as she creates three luscious cakes, starting with pav damour - the popular cake of love with orange liqueur-soaked yellow butter cake layered with chocolate souffl, chocolate ganache, mocha French buttercream, and finished with an Italian buttercream. Enjoy chocolate espresso fudge cake with American buttercream and chocolate ganache, plus yellow sponge cake jelly roll filled with lemon curd.
WHEN YOU PHYLLO, TURN IT OVER Maria Sakellariou, Culinary Odyssey Fri, Oct 14 6:30 to 9 pm $55 Maria shares her most scrumptious and unusual phyllo appetizers that will bring smiles with every bite. This hands-on class learns the tricks of working with phyllo dough with Marias famous spanakopita triangles, bounty of autumn phyllo strudel with apples and chestnuts, cheese-filled tyropitakia triangles, kavourokeftedes - crab fritters wrapped in kataif phyllo with a special sauce, kolokithopita rolls - Greek-style pumpkin filling in crispy phyllo and doused with honey syrup, plus kataifi - delicious nutty dessert with angel hair phyllo. FRENCH MADE Jean-Pierre Aug Sat, Oct 15 10 am to 1:30 pm $45 Pull up a seat, and enjoy a remarkable experience with the amazing Frenchman, Jean-Pierre. Relish a beautiful luncheon of homemade pork-pistachio pt wrapped in crusty pastry, bass served on a vegetable bed with fennel compote, plus a delicious apple meringue. PHOTO FINISH WITH FOOD Kelly Green Gardner and Corey Woodruff Sat, Oct 15 11 am to 2 pm $55 Whether you are a food blogger or love to cook and then capture pictures of beautiful food, this class will be the perfect photo finish. Join Kelly creating radicchioBrussels sprouts-apple panzanella with pancetta and cider vinaigrette, red lentil-pumpkin soup with spicy caramelized onions, bittersweet chocolate tart with a pretzel crust, plus pomegranate-red wine sangria. Professional photographer Corey Woodruff will focus on capturing each dish with simple techniques and available lighting, using your own cameras to discover tips on exposure, composition, plus how to make a simple homemade reflector and lightbox. Please bring your cameras. COAT TALES AND COCKTAILS Joshua Galliano and Nate Selsor, Monarch Tue, Oct 18 6 to 8:30 pm $75 The dress code is casual, but chef Josh Galliano and mixologist Nate Selsor, of Monarch, will light up the evening with intriguing tales of food and drink. Josh prepares his version of crockpot wienies - mini garlic sausages with sweet molasses barbecue sauce, seafood terrine with trout and shrimp, oysters on the half shell with apple and horseradish granita, plus bacon and avocado dip with sesame crackers. Nate will offer samplings of whiskey sour, classic Manhattan, and gin martini circa 1890. TACO TUESDAY Christie Saali Maggi Tue, Oct 18 6:30 to 9 pm $55 Create your own taquera with delicious fare, as this hands-on class learns to make lobster tacos with mangoes and poblano cream sauce, soft tacos with rib-eye steak and onion-chipotle jam, lime chicken-mushroom tostadas with tomatillo salsa, fresh guacamole with chips, plus soft breakfast tacos with chorizo and eggs.
A BASKET OF BAGELS Margi Kahn Wed, Oct 19 6 to 9 pm $55 or Thu, Oct 20 10 am to 1 pm Jump in - the water is fine! Learn to make bagels with bread baker Margi Kahn, as this hands-on class prepares bagel dough, using a variety of flours, techniques and toppings to create whole grain bagels, deep-fried bagels, and a basket of flavorful bagels using an assortment of seeds.
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SENSATIONAL SMALL PLATES Wil Pelly, Sanctuaria Thu, Oct 20 6 to 8:30 pm $60 Join chef Wil Pelly to create bold sensational flavors on small plates, as this hands-on class prepares some of the most popular tapas from Sanctuaria. Create baconwrapped dates stuffed with chorizo and cheese, sofrito, tostones - tasty plantain chips with black bean refritos and tangy citrus garlic mojo, frita sliders with Cuban pork and chorizo, crispy Yukon gold potatoes, chimichurri, and guava-jack cheese empanadas with aji amarillo. 30 MPH (30 MINUTES PER HOME-COOKED MEAL) Barbara Nack Thu, Oct 20 6:30 to 9 pm $45 Thirty minutes sounds incredibly slow if you are driving, but it is extremely fast to cook a great home-cooked meal! Barb proves that it can be done with three quick and delicious meals, plus a dessert of whole wheat spice bars with maple cream cheese icing. Enjoy sauted herbes de Provence lamb chops with vegetable couscous, orecchiette with caramelized onions, broccoli and sausage, plus seafoodpancetta stoup with tomatoes and chickpeas. DECORATING BEAUTIFUL CAKES WITH CHOCOLATE Hilda Willman Sat, Oct 22 11 am to 2 pm $60 Hilda Willman creates extraordinary cakes with the magic of chocolate. Join her in this hands-on class learning a variety of techniques, including wrapping a cake in cocoa butter transfer sheets, adding edible gold glitter to berries, creating chocolate lace to wrap around the cake, plus more. NOSH ON THIS David Molina, Bocci Bar Mon, Oct 24 6:30 to 9 pm $60 Create an array of brilliant cicchetti - Italian tapas, sideby-side with chef David Molina, of Bocci Bar. This handson class will prepare fried mozzarella balls wrapped in creamy risotto, zucchini fritters with cucumber yogurt, pancetta-wrapped scallops in clam-saffron chowder, crudo - yellow fin tuna with lemon and caperberries, plus a trio of bruschetta - artichoke and mascarpone, goat cheese and fennel, and roasted trout with chile vinaigrette.
Voted FIVE years in a row by Sauce Magazine readers as their favorite place to take a cooking class!
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Get excited about cooking! Whether you want to learn the basics of cooking or knife skills, or just take your cooking to the next level, we have the class for you! CULINARY SKILLS BAKING BASICS WITH A PASTRY CHEF Anne Cori Christie Saali Maggi, Sidney Street Cafe Wed, Oct 5, 12, 19, 26 6 to 9 pm $250 Thu, Sept 1, 8, 15, 22 6 to 9 pm $200 Take your culinary skills to the next level! Learn to cook Join the pastry chef of Sidney Street Cafe, Christie restaurant-quality meals in this exceptional participation Saali, in this in-depth four-week course of the basics class that teaches the essential cooking skills from a of baking. This participation class will focus on cakes, culinary school approach. In this four-week course, the custards, pastry, plus tarts and pies. Learn the skills of class will master homemade stocks, classic sauces, creating German chocolate cake, chocolate fudge roll, boning and roasting meats, cooking fish, and sauting angel food cake, apple-almond custard pie, cashewand roasting vegetables. Recipes include French onion caramel tart, chocolate ice cream, raspberry souffl soup, seafood bisque, filet of beef with barnaise, with crme anglaise, almond-cherry biscotti, chocolate chicken fricasse, risotto, souffl, and crme brle. clairs, plus much more. KNIFE SKILLS Clark Stone, Wusthof -Trident Cutlery Wed, Sept 14 10 am to 12 pm $45 or Wed, Sept 14 6 to 8 pm or Tue, Nov 29 6 to 8 pm or Wed, Nov 30 10 am to 12 pm Sharpen your culinary skills with the most important kitchen tool: a well-honed knife. Clark Stone teaches how to select, use, and sharpen knives as the class learns how to chop onions and other vegetables in this participation class. Enjoy a freshly-roasted turkey so Clark can teach how to carve it, with perfectly sliced tomatoes and sliced bread for a great sandwich, plus angel food cake for dessert. Participants will receive a free 3 1/2 paring knife ($35 retail) and all Wusthof knives will be priced at 20% off for class participants. FRANK-LY, MY FILET Frank McGinty, Kaldis Coffee Tue, Oct 25 6 to 8:30 pm $75 Quite frankly, this hands-on class will create a remarkable dinner with Frank McGinty. Start with an entire beef tenderloin and learn how to trim and cut this beautiful meat to create three delicious dishes, including surf n turf with grilled filet mignon and seared scallop with creamy white bean-leek ragout, grilled broccolini and coffee beurre blanc. Make coffee-crusted filet mignon with robiola cheese, charred chiles, cipollini onions and garlic aoli on a baguette; cold smoked beef with crispy capers and coffee-truffle vinaigrette with brioche, plus grilled shortbread with coffee ice cream and bacon-walnut brittle. WAKE UP, LITTLE SUSHI Jay Dedkard, Oishi Sushi Tue, Oct 25 6:30 to 9 pm $60 It is always a delight to have chef-owner of Oishi Sushi, Jay Dedkard, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi. THE BASICS OF COOKING Barbara Nack Thu, Oct 27, Nov 3, 10, 17 6 to 9 pm $250 Learn the basics of cooking in this introductory handson course. In four weeks, these classes will provide clear and concise recipes for everyday cooking. The class focuses on simple techniques for easily cooking homemade dinners. Learn how to roast, pansear, stir-fry, make soups and simple sauces, bake from scratch, plus how to make omelets. Learn to prepare wonderful meals, including beef-broccoli stir-fry with perfect rice, roast beef with mashed potatoes and gravy, sauted chicken, vegetable soup, pan-seared tilapia with lemon-caper sauce, popovers with herb butter, pound cake with poached fruit and chocolate and caramel sauces, plus chocolate mousse. THE CHEF AND A FISHMONGER Ivy Magruder with Phil Nekic, Vin de Set and Bobs Seafood Wed, Oct 26 6:30 to 9 pm $50 Compliments always abound when Phil Nekic from Bobs Seafood teams up with a chef to create an amazing dinner with fish and seafood. Phil brings the freshest fish of the day, and chef Ivy Magruder, of Vin de Set will use the market basket to spontaneously create incredible seafood dishes. Learn how to select, cut, and cook delicious fish. A WOMAN SCONED Margi Kahn Sat, Oct 29 11 am to 2 pm $55 Hell hath no fury like a woman without her scones! Join Margi in the kitchen creating four of her favorite scones, including iced cinnamon bun scones, triple ginger scones, orange-oatmeal scones, plus savory chive and cheddar scones.
KITCHEN ESSENTIALS
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GONE, BUT NOT AU GRATIN Dawn Meyer Sun, Oct 30 12:30 to 3 pm $60 Learn to create gratins so delicious that the baking dishes will be empty before the meal is complete. Dawn will create sea scallop gratin with gruyre cheese and garlic-shallot butter, celery root-thyme-crme frache gratin, portobello mushroom and polenta gratin, sweet potato-chipotle pepper gratin, plus pear souffl gratin with chocolate drizzle. Each participant will receive an 11-inch Emile Henry ceramic gratin dish (2 quarts), a $52 value. SOUPS OF FRANCE Katy Colson Sun, Oct 30 1 to 3:30 pm $50 Before winter descends upon us, learn to make French soups that are warming and delicious. This hands-on class with Katy will steam up the kitchen with soupe au pistou a lovely Provencal vegetable soup with fresh basil, chilled potato-leek-sorrel soup, Katys version of classic French onion soup, plus cream of asparagus soup. CRUSTY BREADS Josh Allen and Price Barrett, Companion Baking Tue, Nov 1 6 to 9 pm $75 Josh Allen, owner and creator of Companion Baking, takes great pride in using the best natural ingredients to make artisanal breads and will share the secrets of his superb, locally-made Companion breads in this remarkable, limited-size participation class. Working side by side with Josh and Price Barrett, everyone will learn to mix, knead and bake a variety of crusty breads and leave amazed by the experience. GET THE PARTY STARTED Greg Ziegenfuss, Butlers Pantry Tue, Nov 1 6:30 to 9 pm $50 Inspired by his recent travels to New York City and Nantucket, chef Greg Ziegenfuss prepares a luscious array of food perfect for any party. Enjoy Nantucket lobster rolls, seared beef tenderloin on sesame crostini with pickled radish and guava-tamarind glaze, beet and goat cheese Napoleon, crab rangoon in wonton cups with blood orange sweet-and-sour sauce, roasted red pepper hummus with grilled pita crisps, plus candied bacon grissini. MAGNIFICENT MACARONS Hilda Willman Wed, Nov 2 6 to 8:30 pm $55 Learn to create beautiful and impressive macaron cookies, with a limitless possibility of flavor combinations. Join Hilda for a hands-on class using four different methods for whipping the fluffy meringue, including Swiss meringue flavored with ginger and filled with rosemary-caramel, cocoa French meringue with German chocolate filling, walnut Italian meringue with pumpkin buttercream, plus a simple no-whip blackberry macaroon filled with buttered popcorn pastry cream.
SASSY SAUCES Mickey Kitterman, Gallaghers Wed, Nov 2 6:30 to 9 pm $65 One of our most requested classes, sauce-making is a key to fine cuisine. Chef Mickey Kitterman will provide step-by-step direction in making extraordinary sauces! Join him in this hands-on class preparing luscious lobster fra diavolo, sage-battered southern-fried chicken breast with orange barnaise sauce, gaucho beefsteaks with chimichurri, plus grilled veal chops with salsa verde.
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OOEY, GOOEY, STICKY, CHEWY Christie Saali Maggi, Sidney Street Cafe Thu, Nov 3 6:30 to 9 pm $55 Some of the best desserts can be the gooiest, and Christie shares some of her favorites with this hands-on class, including caramel-coated fudge cake, chocolate-drizzled caramel corn, gooey gooey butter cake, butterscotch sticky buns, and marshmallow chocolate pretzel squares. WILLING TO BISQUE IT ALL Bernard Pilon, Norwood Hills Country Club Sat, Nov 5 10 am to 12:30 pm $60 The only thing at risk when cooking side-by-side with chef Bernard, of Norwood Country Club, is whether you can eat all of the delicious bisques created in this hands-on class. Learn to prepare classic lobster bisque, mushroomsherry bisque, roasted onion bisque, and our favorite soup, Bernards sumptuous turnip bisque.
Plan a cooking party at Kitchen Conservatory! Birthday parties, corporate events, bridal showers, any occasion! The best parties happen in the kitchen, from appetizer parties to an Iron Chef spectacular!
Planning a party?
THE BIG O GINGER AND CHINESE SPICE Theresa Liu and Bill Foster Sat, Nov 5 11 am to 1:30 pm $45 Welcome Bill Foster, the creator and producer of the exciting new ginger liqueur, The Big O, as he joins cookbook author Theresa Liu to create a lovely balance of food and drink. Enjoy green salad with Thai satay dressing, chicken wings with spicy brown sauce, teningredient lo mein noodles, plus crme brle flavored with ginger. MY FIRST THANKSGIVING Barbara Nack Sun, Nov 6 12:30 to 3:30 pm $60 Stop fretting! Whether the in-laws are coming to town or it is the very first Thanksgiving dinner you are preparing all by yourself, Barb guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, roasted maple sweet potatoes, pancetta-wrapped green bean bundles, and pumpkin pie with maple sugar whipped cream.
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DECORATING WITH FONDANT Francie Valenta, Encore Baking Co. Mon, Nov 7 6 to 8:30 pm $50 Step into the kitchen with Francie Valenta, of Encore Baking, whose cakes have been featured in St. Louis Bride magazine. This hands-on class focuses on mastering fondant techniques to create an assortment of flowers and bows, and a variety of fondant decorations using cutters, rolling pins, embossers and other tools. Everything made in this class can be taken home to create your own special cake. SOUTH FORK Mickey Kitterman, Gallaghers Mon, Nov 7 6:30 to 9 pm $60 Join chef Mickey Kitterman to create an old-fashioned southern dinner with a new flair perfect for a holiday feast. This hands-on class will prepare pan-roasted maple sugar-bourbon glazed quail with roasted grape vinaigrette and maple sugar-frosted grapes, southern-style greens with apple smoked bacon, griddled caramelized onionsweet potato polenta, plus pumpkin-cranberry mincemeat tart with brandied crme chantilly. Enjoy a glass of rustic Burgundy to complement this elegant meal. A DIFFERENT SIDE OF THANKSGIVING Katy Colson Tue, Nov 8 6 to 8:30 pm $55 Whether you are serving a vegetarian Thanksgiving or looking for delicious sides to your feast, join Katy for this exciting class, including wine pairings. Learn to make parsnip soup garnished with curried pear, mixed greens with feta and pomegranate dressing, chanterelle-butternut squash panade with pinot noir sauce, cranberry-apricot chutney, roasted Brussels sprouts with caramelized shallots, mashed potatoes, plus deep dish apple pie with maple whipped cream. ITALIAN BOOT CAMP Jon Feraro, Feraros Jersey Style Pizza Tue, Nov 8 6:30 to 9 pm $55 Participate in a mini boot camp with Jon Feraro, chefowner of Feraros Jersey Style Pizza, creating satisfying Italian cuisine. This hands-on class will make sweet potato gnocchi with red pepper sauce, and zuppa Toscana - a rich Italian sausage-potato soup with cream and crushed red pepper. Finish with unique fried eggplant pizzettes, made with thin crispy slices of breaded and fried eggplant, plus olives and feta cheese. RECIPE REDUX: FRENCH LAUNDRY LUNCHEON Anne Cori Wed, Nov 9 10 am to 12:30 pm $45 redux From Latin, to bring back Anne shares four exquisite dishes from a favorite cookbook, French Laundry, by Thomas Keller. Enjoy parmesan crisps with goat cheese mousse, tomato tart with field greens, butter-poached lobster on mascarpone macaroni-and-cheese, plus lemon sabayon-pine nut tart.
ROLL-ING IN THE DOUGH Margi Kahn Wed, Nov 9 6 to 9 pm $55 or Thu, Nov 10 10 am to 1 pm Margi Kahn is the perfect roll model to all who have ever taken one of her bread classes, learning the tips and techniques to make easy homemade bread. This hands-on class will create delicious dinner rolls and bread perfect for any Thanksgiving feast, including golden wheat clover rolls, multigrain-toasted pecan-cranberry rolls, plus cheesy herb sandwich bread. VEGAN-OMICS FOR THE HOLIDAYS Clara Moore, Local Harvest Cafe Wed, Nov 9 6:30 to 9 pm $55 Chef Clara Moore, of Local Harvest Cafe, shares great ideas for a successful vegan holiday meal. Join Clara for a hands-on class creating simple roasted vegetables, smashed sweet potatoes, corn bread stuffing, buttermilk biscuits, greens and beans, plus fresh pumpkin pie. STEP UP TO THE DESSERT BAR Christie Saali Maggi, Sidney Street Cafe Mon, Nov 14 6 to 8:30 pm $55 Create five delectable bars in this fun hands-on class with pastry chef Christie Maggi, including mint chocolate grasshopper bars, cashew-caramel shortbread, sweetand-salty brownies, peanut butter and jelly bars, plus raspberry butter tart squares. CUMIN GET IT Adam Lambay, Chaumette Winery Mon, Nov 14 6:30 to 9 pm $60 Chef Adam Lambay, of Chaumette Winery, shares his Indian heritage as this hands-on class creates a salad of grilled seasonal squash, roasted fennel, greens and orange spiced vinaigrette. Learn to prepare turkey and fenugreek kabobs, lamb haleem, plus apple samosas with cinnamon rasam.
Knife Sharpening Services

7 days a week $3 per Knife, Straight-Edge or Serrated $5 per Scissors
Next-Day Service
A FAMILY GATHERING Jack MacMurray, III Tue, Nov 15 6 to 8:30 pm $60 During the week before the family arrives for Thanksgiving, its time to put the finishing touches on the holiday menu. Join chef Jack MacMurray creating a flavorful feast, starting with chorizo-stuffed mushrooms. Learn to roast a turkey in the La Caja China box, and prepare turkey giblet gravy, cranberry-mandarin orange-chipotle chutney, cauliflowerYukon potato mash, tarragon-roasted parsnips and carrots, wild rice pilaf with leeks and sun-dried cherries, sweet potato rolls, plus pumpkin crme brle.
ONE-TWO PUNCH Wil Pelly and Matt Seiter, Sanctuaria Tue, Nov 15 6:30 to 9 pm $75 Combine one talented chef with one amazing mixologist, and the results are a knockout! Wil shares three types of stews befitting a gathering of friends, while mixologist Matt Seiter offers two perfect punches, including the historic Philadelphia Fish House cognac-lemon punch, and Lake Bluff vodka-papaya punch. Enjoy ropa vieja - shredded beef in tomato sauce over rice, ajiaca - pork stew with pumpkin and plantains, guiso de garbanzo - bean soup, plus masas de puerco fritas - little fried pork snacks. SAY CHEESE-CAKE! Hilda Willman Wed, Nov 16 6 to 9 pm $55 Everyone will be smiling with the results of the beautiful cheesecakes that will be created in this fun hands-on class with Hilda. Learn to make crustless dulce de leche tart, individual vanilla bean cheesecakes with carameldipped pecans, decadent chocolate cheesecake with exotic edible hibiscus flowers, plus peanut butter and honey cheesecake. CROWNED JEWELS Christopher Lee, Cafe Ventana Wed, Nov 16 6:30 to 9 pm $60 Create a regal and impressive meal, with a crown roast as the gem of the evening. This hands-on class joins chef Chris Lee in the kitchen preparing herb-mustardencrusted crown rack of lamb accented with herb jus, potatoes au gratin, and fresh roasted vegetables. Create crown roast of pork roasted with honey-horseradish glaze and garnished with applejack demiglace, rosemary spaetzle, and roasted vegetables, plus honey pecan pie with buttermilk ice cream. SOUFFLS AND CUSTARDS Christie Saali Maggi, Sidney Street Cafe Thu, Nov 17 6:30 to 9 pm $55 Learn the secrets to creating light souffls and creamy custards, with both sweet and savory dishes. Join Christie Saali for a hands-on class creating apple French toast souffl, lemon souffl with raspberry sauce, sweet potato souffl, blue cheese custard on pear salad, chess pie, and banana-peanut butter pudding.
PICE DE RSISTANCE Jean-Pierre Aug Sat, Nov 19 10 am to 1:30 pm $45 With every bite of Jean-Pierres exquisite food, it will be difficult to choose the pice de rsistance. Enjoy a delightful story or three, along with savory egg clafouti with cherry tomatoes, sage-roasted rack of pork stuffed with dried fruits, mushroom-stuffed potatoes, plus caramelized honey crpes with flambed bananas. ROSETTES AND FUNNEL CAKES Barbara Nack Sat, Nov 19 11 am to 1:30 pm $45 What would the county fair or church festival be without the enticing funnel cake covered in powdered sugar? Join Barb for a hands-on class creating crisp funnel cakes and rosettes including crostoli - Italian fried ribbons, Polish carnival rosettes - stacked and served with jam, Swedish rosettes, plus rosette baskets brushed with chocolate and filled with chocolate mousse. The best chefs from the best restaurants in St. Louis teach at Kitchen Conservatory! BAKIN WHOOPIE Christie Saali Maggi, Sidney Street Cafe Sun, Nov 20 1 to 3:30 pm $55 Whoopie pies are the hottest craze, and this fun handson class with will spend an afternoon with Christie whooping it up. Create red velvet whoopies with coconut cream, carrot cake whoopie pies, chocolate whoopies with chocolate fudge, gingerbread whoopies with lemon cream, plus smore whoopies.
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THINK LIKE A CHEF Anne Cori Mon, Nov 21 6 to 9 pm $60 A gorgeous dinner plate and every bite tastes magical, well how does that happen? Yes, you can compose such a dinner at home. Learn to think like a chef in this handson class that teaches composition of flavor, texture, temperature, and color that make a presentation. Each class participant will actively participate in creating his very own dinner entre by choosing from a variety of fish, meat and seasonal vegetables. Starting with raw ingredients, the class will make all of the sauces and components of this very special dinner.
REGISTRATION POLICY
Classes are filled on a first-come basis and PAYMENT MUST BE MADE AT THE TIME OF REGISTRATION. Registration can be done in person, by phone, mail, or online at our website. We accept all major credit cards. Include your name, telephone number, address, credit card number, expiration date, security code, class date, class title and class fee. REQUESTS FOR REFUNDS OR TRANSFERS MUST BE MADE ONE (1) WEEK PRIOR TO CLASS TIME. NO EXCEPTIONS. Cooking classes are like theater tickets: the show must go on, so we encourage you to send a substitute if you are unable to attend. Due to the availability of ingredients, sometimes the chef must substitute recipes in a class or because of time constraints, not every recipe scheduled is prepared. Although we make every effort to provide the class with written recipes, some chefs cook straight from their heart and head, in which case we provide plenty of paper and pens. For participation classes, we recommend appropriate attire and closed-toe shoes. Items in the kitchen can be very sharp and very hot, so please be careful when cooking. Unless noted in the class description, we do not allow food to be taken from our premises.
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WAKE UP, LITTLE SUSHI Jay Dedkard, Oishi Sushi Tue, Nov 22 6:30 to 9 pm $60 It is always a delight to have chef-owner of Oishi Sushi, Jay Dedkard, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi. THANKSGIVING: ILL TAKE PIE Anne Cori Wed, Nov 23 12 to 4 pm $125 This limited-size holiday class is designed to defray the stress of holiday cooking, while enjoying comaraderie and great food. Each class participant will take home three freshly-baked pies. Anne is aces at making pie! Let her guide you through the steps of creating perfect, flaky pie crusts for these incredible pies: apple, pumpkin, and pecan. Each class participant must provide three pie plates. FOR SUSHIS SAKE Christie Saali Maggi Sat, Nov 26 12 to 2:30 pm $55 Forget the sake - this hands-on class is all about choosing seafood and provisions and rolling sushi, for goodness sake! Join Christie in creating crisp vegetable tempura, rainbow rolls, Philadelphia rolls with smoked salmon, spicy tuna hand rolls, plus shrimp tempura inside-out rolls. From the Recipe Box of Janice has been a familiar face at Kitchen Coservatory as a kitchen assistant, and is now part of our retail staff. She shares a favorite dish from the family recipe box.
(for aspiring chefs ages 7 to 12) GINGERBREAD HOUSE Dawn Meyer, Hilda Willman, Cindy Ott, or Stephanie Pilon Sat, Nov 26 1 to 3 pm $38 or Sun, Nov 27 1 to 3 pm or Sat, Dec 3 1 to 3 pm or Sun, Dec 4 1 to 3 pm or Sat, Dec 10 1 to 3 pm or Sun, Dec 11 1 to 3 pm Join us for a truly magical participation class! Everyone will build and decorate a gingerbread house with our wide assortment of candies and decorations and will take home their creation. This special treasure will be cherished and enjoyed all through the holiday season. MIDNIGHT SNACKS ON A STICK Kelly Green Gardner Mon, Dec 26 12 to 2 pm $38 Plan your very own midnight celebration for the New Year with yummy treats that are all on a stick! Join Kelly in the kitchen preparing sausage-pancake corn dogs, pizza pinwheels with garlic butter dipping sauce, deep-fried mac-and-cheese skewers, plus white chocolate-dipped red velvet cake pops. EVERYBODY LOVES RAMEN Anne Cori Sun, Nov 27 12:30 to 3:30 pm $50 Become an avid fan of the popular ramen noodles. This hands-on class will make the delicious and springy homemade ramen noodles in a ginger-garlic broth with marinated and roasted pork belly, shiitake mushrooms, and poached egg. Create lime-soy marinated tuna on wasabi-avocado salad, and finish with a duo of mango and coconut sorbets. SPECTACULAR HOLIDAY COOKIES Rebeca Davila Sun, Nov 27 5 to 8 pm $50 Join Rebeca Davila in the kitchen creating beautiful decorated cookies that are perfect for winter and the holidays. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs, rolling, cutting and baking dough; plus how to use royal icing to transform cookies into works of art. Create dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and drages to make these cookies look as good as they taste.
THE APPRENTICE CHEF
Janice Neuwirth
Hot German Potato Salad

8 -10 medium potatoes 8 slices bacon 1 cup chopped onion 2 tablespoons flour cup sugar teaspoon celery seed teaspoon salt dash of pepper cup water cup apple cider vinegar Boil unpeeled potatoes until tender; peel and slice. Fry bacon slowly in skillet, drain on paper towels, and crumble. Saut onion in bacon fat until golden brown. Blend in flour, sugar, celery seeds, salt and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat; stir in water and vinegar. Heat until boiling, stirring constantly. Boil for 1 minute, then add the crumbled bacon. Pour over potatoes and fold gently to mix. Serve warm.
Cookie and Cake Decorating We carry everything from drages to glitter, sanding sugar, luster dust, sprinkles, nonpariels, and more!
TASTE AND SIP Michael Craig and Travis Garner, Taste by Niche Mon, Nov 28 6 to 8:30 pm $75 Experience a remarkable evening with the delightful duo of Michael Craig and mixologist Travis Garner, from Taste by Niche. Michael prepares tomato bread bruschetta rubbed with garlic and topped with prosciutto, delicate parmesangoat cheese gnudi sauted with fresh spinach, seared pork loin and roasted apples with an apple cider reduction, and roasted spaghetti squash with a chiffonade of fresh sage. Travis will shake up fall spice - made with Jamaican Allspice Dram, bourbon, orange juice and grapefruit bitters, rewind with yellow chartreuse, cointreau, rum, and lime, plus mai tai 2K with dark and light rums, velvet falernum, and finished with a flaming orange peel. CUTE CHRISTMAS CUPCAKES Jessie-Pearl Hairston, Jessie-Pearls Poundcakes, Etc. Mon, Nov 28 6:30 to 9 pm $55 Welcome the delightful Jessie-Pearl, a longtime vendor at the Clayton Farmers Market, with a fun hands-on class making and decorating cute cupcakes for the holidays. Learn to make cup of hot chocolate cupcake decorated with a candy straw and miniature marshmallows, Christmas tree cupcakes with peppermint frosting and nonpariels for ornaments, wreath cupcakes with piped frosting, plus Santas hat red velvet cupcakes with red spiral piped frosting. FOR FRYING OUT LOUD Mickey Kitterman, Gallaghers Tue, Nov 29 6:30 to 9 pm $60 Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with charming chef Mickey Kitterman. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, incredible corn custard, plus Gallaghers mostrequested strawberry-applesauce bread. ROAST OF CHRISTMAS PAST Barbara Nack Wed, Nov 30 6 to 8:30 pm $55 Let the holiday season begin with a beautiful holiday dinner. Join Barb to create crab crostini, baby arugularoasted pear-blue cheese salad with walnuts, fennelcrusted standing rib roast, sweet onion pudding, balsamic roasted parsnips and carrots, plus chocolate roulade cake with ganache. BLITZ FRENCH PASTRIES Helen Fletcher, Tonys Thu, Dec 1 6 to 9 pm $45 Helen Fletcher shares her contemporary methods for classic French pastries from her out-of-print 1986 cookbook, The New Pastry Cook. Helen uses blitz methods to cut time from traditionally long involved methods, preparing 60-second brioche, croissants, and puff pastry. From these doughs, Helen will create brioche pizza, croissants, and feuillets with shrimp and pea pods in orange sauce.
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A MONTHLY CULINARY BOOK CLUB Fully experience some delicious books on food and cooking by reading them rst and then enjoying food from the books. Join us in a fun afternoon; the class gets to be both book and food critic at once. All books in this monthly series are available at Kitchen Conservatory. Classes are led by Anne Cori. BLACK HEELS TO TRACTOR WHEELS AND THE DIRTY LIFE Sun, Sept 11 1 to 3:30 pm $40 Two new memoirs recount the experience of a city girl marrying a farmer and changing her life. Compare and contrast these experiences in The Pioneer Womans Black Heels to Tractor Wheels and Kristin Kimballs The Dirty Life as we dine on their country recipes of potatoleek soup, tomato-basil pizza, chili, cinnamon rolls with maple icing, and squash pie. SOME WE LOVE, SOME WE HATE, SOME WE EAT Sun, Oct 23 1 to 3:30 pm $40 Our cultural views of different animals shape our food choices, which author Hal Herzog discusses in Some We Love, Some We Hate, Some We Eat: Why Its So Hard To Think Straight About Animals. The menu will feature some uncommon meats: goat gumbo, confit of rabbit, and veal piccata. POISONED Sun, Nov 13 1 to 3:30 pm $40 Jeff Benedict explains the food supply and fast-food restaurants in his legal thriller, Poisoned: The True Story of the Deadly E. Coli Outbreak That Changed the Way Americans Eat. Lunch on two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun, plus fries and a chocolate milkshake. HANDMADE CHEESES Neville McNaughton, Cheezsorce Thu, Dec 1 6 to 9 pm $60 It is always an honor to have Neville McNaughton, a sought-after world expert on all-things cheese, in our kitchens. Neville will start the evening with homemade cheeses for sampling. Then get in the kitchen with him to make ricotta, mozzarella, panela, quark/chevre and juustoleipa - a toasted creamy cheese. GINGERBREAD HOUSE FOR ADULTS Dawn Meyer, Hilda Willman, Cindy Ott, or Stephanie Pilon Sun, Dec 4 12:30 to 3:30 pm $50 or Sun, Dec 11 12:30 to 3:30 pm Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with our wide assortment of candies and decorations. Then take home your creation to enjoy during the holidays.
NOVEL CUISINE
8021 Clayton Road, St. Louis, MO 63117 talk 314.862.COOK (2665) toll free 1.866.862.CHEF website www.kitchenconservatory.com store hours Monday - Saturday 9:30 am - 5:30 pm Sunday 12 - 5 pm
Presorted STANDARD U.S. POSTAGE PAID ST. LOUIS, MO PERMIT NO. 3441
ADDRESS SERVICE REQUESTED
Register for classes in person, on the phone or at www.kitchenconservatory.com See our entire class schedule online! Lets cook something together.
VENI, VIDI, VITO Vito Racanelli, Jr., Mad Tomato and Onestos Mon, Dec 5 6 to 8:30 pm $50 Come. See. Vito. It is always a lively class with Vito and his delightful mother, Tina, as they present their traditional Italian family Christmas Eve dinner. Enjoy the festivities with homemade focaccia bread, stuffed aragosta (lobster), and spaghetti tutto mare all from the sea with clams, mussels, shrimp and calamari in a spicy tomato sauce. Tina will also share her surprise Christmas cookie recipe. HEIRLOOM COOKIES Barbara Nack Mon, Dec 5 6:30 to 9 pm $50 Are you craving the holiday cookies that grandma used to bake? Join Barb in this hands-on class creating heirloom cookies that have been in the family recipe box for generations, including piped Norwegian butter cookies, Scandinavian rosettes, almond bolas - Portuguese almond cookies, bizchochitos - anise cookies, plus traditional German springerle. BEAUTIFUL HOLIDAY LUNCHEON Anne Cori Tue, Dec 6 10 am to 12:30 pm $45 Save this date for a lovely luncheon with your friends, as Anne creates a few of her favorite holiday dishes. Enjoy roasted red bell pepper bisque, gruyre cheese souffl on roasted exotic mushroom salad, rosemary-shallot popovers with mango butter, plus chocolate bche de Nol with meringue mushrooms. COOKING WITH COFFEE: THE VERSATILE SPICE Frank McGinty, Kaldis Coffee Tue, Dec 6 6 to 8:30 pm $60 Join the talented Frank McGinty, of Kaldis Coffee, using coffee as a spice in cooking to add a rich nuance of flavors, starting with coffee-roasted beet carpaccio with pistachios, baby greens and black pepper-goat cheese dressing. This handson class will create coffee-bacon jam with fresh ricotta and crispy herb polenta, celery root bisque with coffee crema and pine nuts finished with lovage oil, spiced chicken thighs with coffee gnocchi and seasonal vegetables, plus coffee panna cotta with a seasonal fruit reduction and toasted hazelnuts. THE ITALIAN SCALLION David Molina, Bocci Bar Tue, Dec 6 6:30 to 9 pm $50 Experience a beautiful presentation of Italian cuisine, as chef David Molina prepares acquacotta - traditional brothbased Tuscan mushroom-tomato-basil soup with poached egg on top, bibb lettuce Bocci salad with avocado and shallots, vegetable lasagna with grilled zucchini and bchamel, plus pappardelle bolognese with a rag of lamb, veal, and pork. FRENCH FESTIVE BREADS Margi Kahn Wed, Dec 7 6 to 9 pm $55 or Thu, Dec 8 10 am to 1 pm Margi Kahn shares the joy of bread baking with tips to fit it into your busy schedule, from proofing the yeast, mixing the dough, kneading, rising and baking. This handon class will make a trio of fougasse - a French crispy flatbread from Provence shaped in ladders and lattices filled with a variety of nuts, cheeses and herbs, classic buttery brioche, plus French walnut-date wreath bread.
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LE RVEILLON FRANAIS Katy Colson Wed, Dec 7 6:30 to 9 pm $60 Le Rveillon is traditionally a huge feast served in France on the eve of a holiday. Katy recreates this French tradition as this hands-on class prepares blini with smoked salmon and caviar, served with a flute of champagne. Learn to prepare coquilles St. Jacques, and baby salad greens tossed in Dijon dressing served with camembert cheese, and paired with white burgundy. Make roast chicken stuffed with chestnuts, potatoes dauphinoise, haricots verts served with red burgundy, plus bche de Nol.

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8021 Clayton Road, St. Louis, MO 63117 talk 314.862.COOK (2665) toll free 1.866.862.CHEF website www.kitchenconservatory.

com store hours Monday - Saturday 9:30 am - 5:30 pm Sunday 12 - 5 pm

Fall 2011 Cooking Class Schedule

GIRLS NIGHT OUT

GIRLS NIGHT OUT

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DATE NIGHT FOR COUPLES

DATE NIGHT FOR COUPLES

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DATE NIGHT FOR COUPLES

DATE NIGHT FOR COUPLES

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A DAY IN THE KITCHEN

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HEIR AND A PARENT

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Knife Sharpening Services

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THE APPRENTICE CHEF

Hot German Potato Salad

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ADDRESS SERVICE REQUESTED

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