Our Fall Cooking Class Schedule has been published. Here are cooking classes that you should not miss:
For bakers, please meet these pastry chef artists:
Classes fill fast! Register Now.
Bring in your cookbooks and receive a coupon for each one
to receive an extra 5% discount on any single item* valid during our Annual Sale!
(*regularly priced merchandise only)
All of the trade-in cookbooks are available for purchase starting at 25 cents!
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.)
Our sweet, juicy homegrown garlic is NOW available at Kitchen Conservatory! 2000 hard-neck garlic cloves were planted last fall in our Ladue garden to satisfy (y)our love for this variety of garlic.
We have added a demonstration garlic cooking class that is not in our summer newsletter! Register here!
Meet the Press: Garlic
Saturday, July 30
11 am to 1:30 pm
The only politics that will be discussed is whether to slice, roast, press, or infuse the garlic! Experience the incredible flavor of freshly-dug garlic, as Anne Cori creates baked olives with garlic and white bean-pesto dip – both served with homemade pita, roasted garlic-potato soufflé, homemade angel hair pasta all’aglio e olio with baked tomato Provençale topped with lemon-garlic breadcrumbs, plus fresh peach ice cream. Participants will take home fresh garlic.
Roasting peppers can be done on a gas stovetop, under a broiler, or on the grill. Use a roasting rack for smaller peppers! Make sure that you have a good set of tongs for roasting the pepper, and a Swiss peeler for creating lovely parmesan shavings used in our recipe!
Great cooking classes for this summer have just been posted at www.kitchenconservatory.com. Register Here.
Kitchen Conservatory offers twenty cooking classes each week. Here are some highlights on the Summer schedule:
The best chefs creating the best food teach cooking classes at Kitchen Conservatory. Don’t miss a bite!
Subscribe to our Kitchen Conservatory You Tube channel.
Enjoy some of our videos, and see why We Make Cooking Fun!
Tool Time: Let’s Make Incredible Potato Chips!
Tool Time: Using a Pitting Spoon
Tool Time: Making Whipped Cream with a Cream Whipper
Tool Time: The Art of Pizza Throwing – a fun class for everyone!
The best chefs from the best restaurants are teaching cooking classes at Kitchen Conservatory this spring:
Aaron Baggett of EdgeWild on March 10.
Bob Colosimo of Eleven Eleven Mississippi on March 23, April 13, and May 18.
Alex Cupp of Adam’s Smokehouse on March 28.
Matt Daughaday of Reeds American Table on March 29.
Scott Davis of Three Flags Tavern on May 9.
Pete Fagan of Tony’s on March 14, April 18, May 23, and June 20.
Josh Galliano of Companion Baking on June 11.
Adam Gnau of Acero on June 5.
Ivy Magruder of Panorama on February 29.
Vincent Marsden of Vincent van Doughnut on April 3.
John Messbarger of Peacemaker Lobster & Crab Co. on April 11.
Sarah Mispagel of 801 Fish on May 15.
Kevin Nashan of Sidney Street Cafe on June 6.
Brian Pelletier of Kakao Chocolate on April 7.
Bernard Pilon of Norwood Hills Country Club on March 12 and June 4.
Lou Rook and Glenn Bardgett of Annie Gunn’s on April 30.
Sit back and watch master chefs cook sumptuous meals! At Kitchen Conservatory, we offer extraordinary learning opportunities that culminate in a memorable meals. Yes, you do get to eat all the food prepared. We have openings in several upcoming demonstration cooking classes:
Karen Mitcham-Stoeckley, chef and French cookbook author, explores Provencal cuisine on Wed, January 27 — shrimp bisque, roasted quail, and cherry clafoutis.
John Messbarger, chef of Peacemaker Lobster & Crab, demonstrates lobster bisque and clam chowder on Mon, February 1.
Karmen Rayburn and Jordan Knight, owner and chef of The Blue Duck, shows how to incorporate cocktails into dinner on Mon, February 8.
Lawrence Chen, chef-owner of Private Kitchen, has a splashy show of wok-fried whole fish, plus the famous Shanghai soup dumplings on Tue, February 23.
Ivy Magruder, chef of Panorama, creates fish and shellfish masterpieces with the fresh catch from Bob’s Seafood on Mon, February 29.
Christopher Lee, chef-owner of ChefTableSTL, goes back to his classic French training with salade nicoise, boeuf bourguignonne, and tarte Tatin on Thurs, March 3.
Aaron Baggett, chef of EdgeWild Restaurant, utilizes beer, bourbon, and scotch on Thurs, March 10.
Jean-Pierre Auge, who has been teaching French cooking for 40 years, offers a formidable duck a l’orange and strawberries Melba on Sat, March 19.
A home-cooked meal is always delicious; don’t you want to cook and eat more home cooking in 2016? Yes, you can cook deliciously! Here are some great cooking classes that will sharpen your culinary techniques:
Culinary Skills, a four-part participation class on Wednesdays, starting on January 13 at 6 pm. Learn how to choose and use the different cuts of poultry, meat, and fish, plus lots of sauces, soups, and stocks, and finish up with irresistible vegetables.
Beyond Basics, a four-part participation class on Tuesdays, starting on February 16. Expand your kitchen know-how by learning to use these kitchen tools: pressure cooker, cast iron cookware, pizza stone, pasta machine, and stovetop smoker — plus the pastry bag, rolling pin, and stand mixer.
People who love to cook love to get new tools for the kitchen. These tools can be stuffed into lots of stockings:
Vegetable Spiralizer. Make carrots, cucumber, zucchini, potatoes, beets, and other vegetables into long spaghetti strands. The vegetable spaghetti is fun to make and fun to eat. We have a small spiral cutter that looks like a giant pencil sharpener or a table-top spiral cutter which suctions to the counter top for making lots of vegetables.
Mezzaluna Knife. This half-moon-shaped knife is a safe and easy way to make lots of chopped salad. The single-blade knife is actually easier and safer to use and clean than the double-bladed mezzaluna.
Recipe Rock. Don’t mess up your recipes in the kitchen, but hold the pages upright with this ingenious magnet, available in lots of colors.
Blue-Handled Fruit Tools. The pear corer and pitting spoon have sharp edges that are amazingly useful in the kitchen. The pear corer pares pears, but also scoops seeds out of chile peppers and cucumbers, plus it hulls strawberries and tomatoes. The pitting spoon pits stone fruits, but also removes the seeds from winter squash and scoops citrus cups.
Lemon Press. A new-and-improved lemon/lime press — the opti-squeeze — requires only half the force to squeeze the fresh lemon half.
A New Jar of Salt. Bacon salt and sriracha-lime salt are new and irresistible flavor additions. Use these salts to trim a bloody Mary or margarita drink — or just to finish any dish.
Bluetooth Probe Thermometer. Cooks needs thermometers and probe thermometers remove any guesswork. Now the probe thermometer is available with a bluetooth connection so the cook is not tied to the kitchen while the meat cooks.
Still can’t decide on a gift. Gift certificates are available in any amount and can be ordered and printed from your home computer — even on December 25.
Orders can be placed online (www.kitchenconservatory.com) or by telephone (866-862-2433) or shop in our store for complimentary gift wrapping and fresh samples of our favorite foods.