Our Fall Cooking Class Schedule offers an extraordinary line-up of accomplished chefs showcasing their wonderful restaurants:
- Peter Barken of McCormick & Schmick’s on November 11
- Matt Bessler of The Libertine on November 2
- Alex Cupp of Adam’s Smokehouse on October 13
- Josh Galliano of Companion Baking on October 15
- Adam Gnau of Acero on October 18
- Vu Huang of Sub Zero on November 1
- Simon Lusky of Revel Kitchen on September 29
- Dennis Murray of McCormick & Schmick’s on October 7
- Lou Rook of Annie Gunn’s on September 3
- Qui Tran of Mai Lee on October 12
Plus, welcome these talented cooks who will teach their special ethnic cooking expertise in our kitchen:
- Toni DiGregorio shares Italian traditions on November 3
- Aruna Gopinath shows coastal Indian food on December 5
- Angela Komis with a Greek menu on November 27
- Adam Lambay teaches Indian food on September 2
- Annie Lehrer will make Lebanese desserts on October 4
- Karen Mitcham-Stoeckley has a French variation on October 21
- Naam Pruitt explores Thai foods on September 6, September 24, October 9, November 14
- Maria Sakellariou explores Greek and Mediterranean foods on September 25, October 23, and November 20
- DavidLee Szalanski teaches Polish pierogi on September 23
Don’t miss any of our favorite chefs who teach a different and delicious menu every month:
- Jean-Pierre Auge (classic French cooking)
- Bob Colosimo of Eleven Eleven Mississippi
- Jay Dedkard of Ocha Thai and Japanese
- Pete Fagan of Tony’s
- Mitch Frost of Onesto Pizza & Trattoria
- Margi Kahn (baking breads)
- Mickey Kitterman of Gallagher’s
- Christopher Lee of Chef’s Table STL
- Jon Lowe of Ibby’s
- Jack MacMurray of Joe Buck’s Downtown
- Frank McGinty of Kaldi’s Coffee
- David Molina of Sugarfire Smoke House
- Bernard Pilon of Norwood Hills Country Club
- Cassandra Vires
- Kirk Warner of Kirk’s Traveling Kitchen
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:
- Thai Master on September 6
- When the Pot Thickens on October 10
- The Choux Must Go On on October 22
- The Food Wizard of the Ozarks on November 9
- Legalized Pot Pies on November 17
- Project Bunway on November 18
- Scouting for the Best Brownie on November 22
- Obi-Wan Cannoli on November 27
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.)
Kitchen Conservatory has a new carpet and redesigned layout. Please stop by and see our fresh new store. Thank you for your patience last week as we moved everything (at least) twice and thank you to all the staff who did the heavy lifting.
COME AND GET ‘EM AT KITCHEN CONSERVATORY
FRESH, SWEET GARLIC GROWN IN LADUE, MISSOURI
Watch our video on garlic.
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:
- Jesse Gilroy, chef of Cucina Pazzo, will make stuffed pastas on May 27.
- Nathaniel Reid, an accomplished French pastry chef, will demonstrate jams and jellies on June 16, flaky tarts on July 21, and then French tea cakes and cookies on August 18.
- Robin Wheeler, owner of Subterranean Homemade Food, preserves food in a variety of ways (dried, salt-cured, confit, and vinegar) on June 25, plus she will make jams and pickles on August 15.
- Dan Drake — Dr. Dan The Pancake Man — will show off his creative pancake art on June 30.
- Dustin Parres, bar manager at Gamlin Whiskey House, teams up with chef Gilberto Espinoza for a steak-and-whiskey class on June 30 and then pairs with sushi chef Vu Huong for sushi-and-sake class on July 14.
- Christina Lane, a food blogger who just published a new cookbook Dessert for Two, bakes small batches of desserts on July 9.
- John Messbarger, chef of Peacemaker Lobster & Crab Co, brings in lots of fresh lobsters on August 3.
- Amy Hubbard focuses on paleo and gluten-free Italian foods on August 8.
- Britt Simpson, who joins up with chef Anthony Devoti of Five Bistro, will bake her best French macarons on August 11.
- Larysa Enk, a Russian translator, makes her native cuisine (including pirogi) on August 16.
A few other chefs are returning to our kitchens after a hiatus; please welcome back these favorites:
- Jeff Davis has a ritzy lunch of crab-stuffed salmon and mac-and-cheese on June 27
- Jason Tilford, chef-owner of Milagro Modern Mexican, will demystify traditional Mexican moles on July 7.
- Ivy Magruder, chef of Panorama at the Art Museum, meets up with a basket of fresh fish and seafood from Bob’s Seafood on July 8.
- Senada Grbic, chef of Grbic Restaurant, makes her TV Food Network winning dishes on July 12.
- Toni DiGregorio of DiGregorio’s Market on The Hill brings imported Italian specialties for home-cooking on July 22.
- Karen Mitcham-Stoekley, author of A Culinary Legacy: From Escoffier to Today, has a Southern French Provencal menu perfect for hot summer days on July 29.
- Chris Bolyard, owner of Bolyard’s Meat & Provisions, teams up with farmer Bobbi Sandwisch for fresh, local foods on August 24.
Register now for cooking classes!
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.
Ready to plant your herb garden? Go to the Missouri Botanical Garden on Thursday, April 23 from 10 am to 11 am for a talk on “Harvesting Herbs for Dinner” by Anne Cori. The free presentation in the Shoenberg Theater will include a question-and-answer session on growing and using culinary herbs. Fresh herb plants will be available for purchase. Reservations required at 314-577-5118.