Do you love to spend all day in the kitchen? Then our upcoming week-long class is designed for you. Take a world-wide vacation without a passport! “Mastering the Art of Cooking” is an extraordinary cooking class exploring the most delicious cuisines. Sign up for this memorable class: Monday to Friday, September 28 to October 2, 2015, 10 am to 4 pm.
Monday is French food, including bisque, souffle, custard, emulsified sauces, meat stocks, pastry.
Tuesday is Italian: homemade pasta, risotto, pizza, gnocchi, sauces, gelato, biscotti.
Wednesday is Latin cuisine: tapas, paella, salsas, chiles, mole, tortillas, feijoida, flan, dulce de leche.
Thursday features our best American food: gumbo, chowder, smoked meats, biscuits, grits, pie, layer cake.
Friday explores Asia: sushi, dumplings, dipping sauces, stir-fries, pho, Thai noodles, Indian curry.
And so much more! This week-long class is offered every year and several people have taken the class multiple times — because the class contains so much information about cuisines and how to cook. Please join the excitement!
Our Fall Cooking Class Schedule offers an extraordinary line-up of accomplished chefs showcasing their wonderful restaurants:
Plus, welcome these talented cooks who will teach their special ethnic cooking expertise in our kitchen:
Don’t miss any of our favorite chefs who teach a different and delicious menu every month:
The variety of foods and tastes at Kitchen Conservatory is so exciting. You can always learn something new in the kitchen and tantalize your tastebuds.
Our cooking class schedule is also extremely entertaining, thanks to the pun-wizard, Ruth Sparrow:
Time for our annual Cookbook Fair from August 1 to 8! Every cookbook deserves the right kitchen. Bring in the cookbooks you no longer use. For every cookbook you bring in, you will get a coupon for an extra 5 percent off any single item (regularly priced merchandise only) during our Annual Sale. Cookbook Fair is ONLY from August 1 to 8, which is the only time frame that cookbooks are accepted.
All of the trade-in cookbooks are available for purchase starting at 25 cents during the sale! Many of our customers love to browse the cookbook collection, which changes every day during our Annual Sale. (Only cookbooks are accepted; please, no instruction manuals, magazines, or health/diet guides.)
Fresh garlic is almost ready for harvesting! Our homegrown, hard-neck garlic will be available for purchase after June 15. Come in and taste how sweet and juicy garlic can be.
Learn all about garlic in “Dracula, Beware” on Thursday, August 13 at 6:30 pm. This demonstration cooking class features a duo of crostini appetizers – baked garlic and shallots with sherry and parmesan, and roasted garlic-butternut squash hummus with goat cheese, cauliflower-roasted garlic soup, spicy garlic shrimp with basil and rosemary, charred broccolini with garlic-caper sauce, pasta with roasted, toasted and sautéed garlic, and garlic-cilantro naan. Students will take home a sample of fresh, homegrown garlic and shallots.
Come by Kitchen Conservatory and pick up FREE garlic scapes. We clip off the scapes (flower stem) so that the garlic bulb will grow bigger. Cooks like to chop up the scapes to add to stir-fries and pestos for a mild garlic flavor.
Scapes are a sign that fresh garlic will soon be ready to harvest, probably in mid-June. Our juicy home-grown hard-neck garlic will change your mind about using garlic as a vegetable, not just as a flavoring.
Sign up for a cooking class on using fresh garlic on Thursday, July 30 at 6 pm: “Dracula, Beware!”
Here is today’s view of our garlic crop; one month before harvest!
Our Summer Cooking Class Schedule has just been published and we are so excited to showcase several fabulous culinary instructors who are new to our kitchens:
A few other chefs are returning to our kitchens after a hiatus; please welcome back these favorites:
These great cooking classes still have space available:
Learn brand-new cooking techniques in “Modernist Cuisine” on Thursday, April 30 with chef Frank McGinty.
Watch two creative chefs, Ed Heath of Cleveland-Heath and Cassy Vires of Juniper, cook together in “Culinary Comrades” on Monday, May 4.
Indulge in yummy French croissants and pain au chocolat on Wednesday, May 6 with Margi Kahn.
Local, local, local farm-fresh food on Wednesday, May 13 with chef Chris Lee and Greg Pusczek of Freshski’s Farm.
Chef Kirk Warner’s fabulous fish is on display on Monday, May 18 in “Open for the Sea-son” (soft-shell crab tartines).
Open up the grill with chef Jack MacMurray on Wednesday, May 20 in “Let the Flames Begin” (grilled strip steaks with lobster).
Authentic Thai cuisine with Naam Pruitt on Friday, May 22 at 6 pm.