Are you a pie person or a cake person? The world is divided between the two kinds of desserts. For those who choose pie as birthday dessert, then this pie is for you! Flaky crust and luscious caramel apple filling combine to make a dreamy dessert. Kitchen Conservatory is proud to be the epicenter of pie-making: every year, on the day before Thanksgiving, we hand-make 72 pies for the feast, including hand-making the most incredible pie crust you have ever tasted. Sign up for this memorable cooking class and take home apple, pumpkin, and pecan pies for your family’s celebration.
The secrets of perfect pie are revealed here. Apple Pie is Number 2 on the countdown of the Top Thirty Recipes celebrating the 30th Anniversary of Kitchen Conservatory.
To make a perfect pie, you will need this equipment:
Saint Louis may be the birthplace of gooey butter cake, but our most popular dessert is Bread Pudding. Nearly every restaurant offers a luxurious version of leftover bread baked with custard and topped with bourbon sauce. Diners save room when bread pudding is on the dessert menu. Our bread pudding has been re-pinned hundreds of times on Pinterest!
Vanilla Bread Pudding with Bourbon Caramel Sauce will be made in these upcoming cooking classes:
Vanilla Bread Pudding with Bourbon Caramel Sauce is Number 3 on our countdown of the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. Get the recipe here.
The flavors of Thai food — lemongrass, limes, and chile peppers — pair beautifully with fish and seafood. Use these fabulous flavors in western dishes, like grilled fish, for a memorable dinner. Thai native and Saint Louis resident Naam Pruitt bridges her two worlds by combining a homemade green curry sauce with salmon.
Green Curry Grilled Salmon is Number 4 on our list of the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here.
To see and taste this recipe, sign up for Naam Pruitt’s class, “Let’s Get Curried Away” on Saturday, November 29.
This luscious dessert is the best of both worlds: pumpkin pie with a creamy cheesecake layer. This make-ahead dessert is perfect for an autumnal dinner party. Pastry chef extraordinaire Helen Fletcher created this delectable dessert, one of her hundreds of sensational desserts that she has composed and published. Helen is the pastry chef at Tony’s Restaurant and we are so fortunate that she teaches cooking classes at Kitchen Conservatory once a month every month. She attracts a loyal following. Helen has written several excellent cookbooks, including her most recent, European Tarts: Divinely Doable Desserts with No Baking.
Don’t miss Helen Fletcher’s upcoming cooking classes: European Butter Cookies on November 13 and Party Planning on December 4.
Pumpkin Mousse Torte is Number 5 on the list of Top Thirty Recipes Celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here.
To see and taste Pumpkin Mousse Torte, sign up for Haute Vegetarian Tasting Menu on November 20.
Some pancakes are belly-busters; eat two and they drop like lead in your stomach. What a pleasure to discover light and fluffy pancakes that feel like eating air. The secret to these cakes is homemade ricotta cheese, whipped egg whites, and very little flour. The ricotta pancakes can be served sweet with maple syrup or savory with smoked salmon or tuna tartare.
Fluffy Ricotta Pancakes is Number 6 on the list of Top Thirty Recipes Celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here.
To see the recipe in action, join chef Bob Colosimo of Eleven Eleven Mississippi for “Roma-Therapy” on November 19.
A great sauce can make the dish. Add this delicious fruit chutney, which is chock-full of cranberries, apricots, pears, and brandy, to your repertoire. Cranberry chutney is a perfect compliment to poultry and pork dishes, plus this relish pairs well with cheese.
Cranberry-Apricot Relish is Number 7 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 “My First Thanksgiving” taught by Barb Nack, the director of the Kitchen Conservatory cooking school on Sunday, November 2 or Monday, November 10.
Vegetables wrapped in flaky phyllo dough may all seem similar (think spanikopita), but this recipe is extra delicious. Created by personal chef Maria Sakellariou, Greek Autumn Savory Strudel combines mushrooms, Brussels sprouts, chestnuts, and apples for an unforgettable pastry.
Greek Autumn Savory Strudel is Number 8 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 “Do You Phyllo Like a Party” taught by Greek food expert Maria Sakellariou on Friday, November 21.
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