The combination of sweet and spicy and salty is wonderful on fish. This marinade features fresh ginger combined with dark maple syrup, then pan-seared to form a brown crust.
Ginger-Maple Salmon is Number 9 on our list of the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here. The marinade uses real maple syrup or maple sugar, available here.
To experience this recipe in person, register for “Luxury Luncheon” on December 2.
To celebrate the Thirtieth Anniversary of Kitchen Conservatory, we named the Top Thirty Chefs who teach at Kitchen Conservatory. These wonderful chefs share their time and talent to cook extraordinary food in our kitchens. Two hundred cooking classes are available on our Fall Cooking Class Schedule; register now for these memorable events.
Experience our Top Chefs in their upcoming classes this fall:
Josh Allen, chef-owner of Companion Baking, demystifies how to bake a great loaf of crusty bread on September 4.
Jean-Pierre Auge creates the best French cassoulet on September 13.
Bob Colosimo, chef of Eleven Eleven Mississippi, offers a Tuscan table on September 10.
Anne Cori explains the mysteries of homemade pie and crust on September 2.
Helen Fletcher, pastry chef of Tony’s, makes the best European butter cookies on November 13.
Josh Galliano, chef of The Libertine, safely cans and pickles fresh produce on August 23.
Kelly Gardner, food blogger, shows that life is a “cabernet” on September 21.
Margi Kahn has irresistible pizza on the grill on September 19.
Mickey Kitterman, chef of Gallagher’s, leads an autumnal vineyard dinner on September 9.
Jon Lowe stuffs a bunch of homemade ravioli on October 12.
Christopher Lee makes lots of pots of soup on October 28.
Jack MacMurray does his favorite Cajun cuisine on October 15.
Christie Maggi cooks the best of Italy: risotto, polenta, and gnocchi on September 3.
Barry Marcus creates perfect French macarons on December 13.
Frank McGinty, chef of Kaldi’s Coffee, leads a fun Girls’ Night Out on October 24.
Dawn Meyer delves in tacos, fillings, and salsas on October 5.
David Molina, chef of Sugarfire, teaches how to throw a paella party on November 16.
Barb Nack, the director of our cooking school, makes her favorite chocolate desserts on October 4.
Bernard Pilon, chef of Norwood Hills Country Club, cooks beef tenderloin in a myriad of ways on October 4.
Naam Pruitt, cookbook author, cooks up a tasty Thai meal on September 18.
Lou Rook, of Annie Gunn’s explains fish and seafood on November 1.
Maria Sakellariou utilizes fresh figs in Greek cuisine on September 26.
Cassy Vires, chef-owner of Home Wine Kitchen, creates dishes with bourbon and bacon and brown sugar on October 7.
Kirk Warner explores the tapas of the Basque region of Spain on October 7.
What a lineup! Register Now.
Kitchen Conservatory’s Annual Sale
Is one chocolate cake any better than another? Yes, this recipe is the best chocolate cake I have ever tasted — moist with a rich chocolate taste. The simple bundt cake is iced with chocolate ganache and was created by chef Brenda Vanden Bos.
Chocolate Cake is Number 10 on our list of the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here. One ingredient that makes this cake so scrumptious is Valrhona cocoa powder, which has an intense chocolate flavor.
To experience this recipe in person, register for “The Basics of Cooking” a four-part class that starts on Thursday, October 2. This Chocolate Cake will also be made in “The Secret Financial Life of Food” on Sunday, August 17.
A “gratin” is a fancy name for a “casserole” and most gratins are layers of vegetables covered in cream. The sweet-and-spicy taste of this gratin, Sweet Potato-Chipotle, is irresistible. Originally created by Dawn Meyer for a cooking class featuring our favorite Emile Henry gratin bakeware, this easy recipe with five ingredients is always a crowd winner.
Sweet Potato-Chipotle Gratin is Number 11 on our list of the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here.
To experience this recipe in person, register for “Date Night for Couples: The Great Steak-Out” on Friday, September 5.
The long wait is over; our famous locally-grown garlic is now available at Kitchen Conservatory. Planted last October, garlic is a nine-month crop and fresh garlic is worth the wait. Plus, our homegrown yellow shallots, which have the same nine-month growing cycle as garlic, are also available.
The best way to eat fresh garlic is to peel the cloves, place in a ramekin, submerge in olive oil, and bake at 275 degrees for 20-30 minutes, or until the cloves are soft. Spread the creamy garlic on bread or potatoes and use the garlic oil for salad dressing!
Sign up for our celebration of homegrown garlic, “Dracula, Beware!” on Thursday, July 31 at 6:30 pm. Every class-taker gets a free sack of fresh garlic to take home!
Our most popular class is “Tuscany for Two” and most people sign up because the menu includes Garlic-Rosemary Rib-Eye Steak and the Shrimp-Scallop Scampi (#17 Recipe). But by the end of class, everyone is in love with the Baked Polenta with Gorgonzola, Spinach, and Mushrooms. This creamy Northern Italian delicacy features four cheeses and lots of vegetables. This polenta is so good, carnivores turn into vegetarians! Get the recipe here.
Baked Polenta is Number 12 on the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory.
To experience our single most popular class ever, register for “Tuscany for Two” on one of these upcoming dates:
Most chowders are thick, rich, hearty soups seasoned with bacon and potatoes. This exceptional chowder is elegant and sophisticated for serving at a special dinner party. The texture is voluptuous. This corn soup is even delicious cold on a hot summer night. The recipe includes many variations on garnishing the soup from seafood to fresh vegetables and herbs.
Corn Chowder is Number 13 on the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here for $1 with unlimited downloads.
To see how to make corn chowder, join us for one of these cooking classes:
Making creamy fresh corn off the cob requires an old-fashioned tool that both Irma Rombauer and Julia Child used: a Lee’s corn creamer.
First we discovered the lemon cream sauce, which is good, but seemed to call out for seafood. So we put seared sea scallops on top of the sauce. But such a beautiful sauce needs better treatment. So we used fresh lobster and shrimp, mixed with a little mascarpone cheese and seasonings, and stuffed into fresh pasta, which we shaped into agnolotti or ravioli. Boiled, drained, and sauced with lemon cream sauce and a Top Thirty Recipe was created.
Lobster Agnolotti in Lemon Cream Sauce is Number 14 on our list of Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory.
The recipe for the pasta, filling, and sauce is available here.
To learn how to make this sumptuous and memorable dish, join us for “A Day in the Kitchen: Pasta” on Sunday, July 13 at 11 am. Register here.
Yes, you can bake yeast rolls at home that are so much better than any commercially-produced bread. Hundreds and hundreds of people have learned how to bake bread from Margi Kahn, an accomplished baker who has taught bread classes at Kitchen Conservatory for twenty years. Her irresistible Cinnamon Rolls are a crowd favorite.
To see and taste these cinnamon buns, register for “Cinnamon Roll Models” on Wednesday, June 4 at 6 pm or Thursday, June 5 at 10 am and learn the secrets of Margi Kahn’s magic touch with yeasted breads.
Cinnamon Buns is Number 15 on our list of Top Thirty Recipes Celebrating Thirty Year Anniversary at Kitchen Conservatory. To access this recipe (only $1!), click here.