Our Winter 2016 Cooking Class Schedule has just been published online with 200 new cooking classes. Don’t miss the debut performances of these chefs in our kitchens:
And, yes, our best culinary instructors and restaurant chefs have loads of NEW classes on the Winter Schedule. Here are some highlights:
Jean-Pierre Auge, “Joyeuse Fete” on Saturday, December 19
Susan Caciano, “Vegan Party Hardy” on Thursday, February 18
Jane Callahan, “Quiche and Tell – Pies are Swell” on Monday, March 7
Bob Colosimo (1111 Mississippi), “A Colosseum of Flavors” on Wednesday, February 24
Alex Cupp (Adam’s Smokehouse), “Stick to your Ribs” on Monday, March 28
Pete Fagan (Tony’s), “Pete or Pan” on Monday, January 25
Josh Galliano, “The Gumbo Files” on Sunday, February 7
Kelly Gardner, “Heart and Seoul” on Saturday, February 20
Aruna Gopinath, “Oh-Em-Ghee” on Saturday, March 5
Margi Kahn, “This Bread is Oat Cuisine” on Wednesday, February 3
Mickey Kitterman, “The Land of Cold Vodka and Caviar” on Monday, January 18
Adam Lambay, “Dhoso Do” on Wednesday, February 17
Christina Lane, “Follow That Girl! Cooking for Two” on Tuesday, January 19
Chris Lee, “Kung Fu’d” on Sunday, December 27
Jon Lowe, “We Can’t Weight” on Sunday, January 3
Jack MacMurray, “Plaudits for Paul Prudhomme” on Tuesday, January 12
Ivy Magruder (Panorama), “Chef and Fishmonger” on Monday, February 29
John Messbarger (Peacemaker), “Bisque it all for the Biscuits” on Monday, February 1
Dawn Meyer, “The Scoop on Cookies” on Thursday, February 4
Karen Mitcham-Stoeckley, “French Provencal Connoisseur” on Wednesday, January 27
Barb Nack, “High on Pot Pie” on Tuesday, February 2
Janice Neuwirth, “The New Worth of Flavor” on Saturday, April 2
Wil Pelly, “Spanish Calcotada Celebration” on Tuesday, December 29
Bernard Pilon, “Oui, Chef!” on Saturday, February 27
Naam Pruitt, “Sushi — That’s a Moray” on Saturday, February 13
Karmen Rayburn/Jordan Knight (The Blue Duck), “Spiked Meals” on Thursday, January 21
Maria Sakellariou, “Chip Off the Ol’ Baklava” on Friday, January 22
Crystal Stevens, “Laissez-‘Fare'” on Saturday, February 27
Cassy Vires, “Catch-Her in the Rye (Whiskey)” on Tuesday, January 12
Kirk Warner, “Surf In Turf” on Tuesday, March 15
Robin Wheeler, “Orange You Sub-Lime” on Friday, January 22
Pie is delicious all-year round, but pie seems particularly good during the fall when we hunger for apples, pumpkin, and pecans. Sign up for one of our upcoming pie-baking classes and master the fine art of perfect pie pastry.
“For Gourd’s Sake” on Friday, October 23 features pumpkin hand pies.
“The Pie’d Piper” on Saturday, October 31 has five pies — and you’ll want more!
“Lots of Little Pies and Tarts” on Sunday, November 1 has bite-sized pies.
“In Search of Pie-fection” on Saturday, November 7 offers apple, butterscotch cream, and nesselrode.
“How to Bake Pi” on Sunday, November 8 shows the best lemon meringue pie — with a bonus math lesson.
“Legalized Pot Pies” on Tuesday, November 17 shows that pie is also a main course.
And on Wednesday, November 25, make-bake-take home three pies (apple, pumpkin, pecan) for your Thanksgiving feast — you will be the star of the party!
Our best double-crust apple pie recipe is available here.
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!