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What's Stirring

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:

  • Aaron Baggett, chef of EdgeWild Restaurant, teaching “Beer. Bourbon. Scotch” on Thursday, March 10.
  • Lawrence Chen, chef-owner of Private Kitchen, teaching “Shanghai ‘Dine’asty” on Tuesday, February 23.
  • Carl Hazel III, chef of Scottish Arms, teaching “Up in Arms for Scottish Food” on Monday, January 11.
  • Sarah Mispagel, pastry chef of 801 Fish, teaching “Ah, The Macaron!” on Sunday, January 10.

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

Register here.

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!

Register here.

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!

Register now.

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

Our Annual Sale starts this Saturday, August 1 through Saturday, August 8, 2015.

20% OFF* everything in the store!
Don’t miss out; the sale happens only once a year!
*All sales final. Discounts will not be applied to prior purchases.
Take 20% off anything in the store that is not already on sale!
Sale does not include classes, gift certificates, or knife sharpening.

LeCreuset  cookware  All kitchen essentials  Wusthof knives   

  are on sale!     
Complete or update your kitchen  
with Wusthof knives,  
All-Clad and Le Creuset cookware, bakeware, cookbooks, plus every tool in the store  All Clad cookwareat incredible prices!



30-75% off selected clearance items*
*no other discounts apply, all sales final.
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.)

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.)

storenKitchen 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.



garlic 15

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.

Register now.

garlic harvest

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

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!