8021 Clayton Road
St. Louis, MO 63117
Ph: 314-862-COOK (2665)
Store Hours
Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm

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Our Winter 2010 cooking class schedule is now available online with 150 new classes!

Please welcome these new chef-instructors:

  • Lauren DeSantis, who has a cooking show on TV in Washington called “Capitol Cooking,” will cook with wine on December 22.
  • Chuck Friedhoff of Persimmon Woods Country Club is making his well-known and delicious pierogis on January 11.
  • Jamie De Weer of Jamie Bakes is baking and decorating loads of cute cupcakes on January 17.
  • Nick Miller, the chef of Harvest, is cooking on January 21, “Beyond a Reasonable Trout,” which also includes their famous bread pudding recipe. 
  • The new Molly’s in Soulard, chefed by Mike Rellegert, visits on January 26.
  • The new French restaurant, Brasserie by Niche, is showcased on January 31 by James Peisker.
  • Christine Cradock, the chef of Big Sky, is braising a feast on February 22.
  • Jim Jackson, the chef of Truffles, on March 8 is presenting four courses in “The Jackson Four.”

What do chefs like to cook at home? We have a new series of classes featuring chefs making a home-cooked meal, “Dinner At My House.” Look for Greg Ziegenfuss of Butler’s Pantry on March 9 and Josh Galliano of Monarch on March 15.

Ruth Sparrow’s clever and funny titles are all over the newsletter, including:

  • “The Voss is Back” on January 13. Yes, we are glad Jim Voss of Duff’s is back (after 4 years), especially since he is making his famous duck gumbo.
  • “Greek Squad” on January 22 features Maria Sakellariou making classic Greek dishes such as spinach pie and egg-lemon soup.
  • “The Scallop Poll” asks chef Bernard Pilon of Norwood Country Club about his favorite scallop dish on January 23.
  • No hesistation, we love Phil Noe’s fish dishes in “Tuna Fey” on February 1.
  • Don’t miss out on the rack of lamb in “Love Ewe” on February 13 (one of our ten different and sumptuous Valentine menus).
  • Terry Black of Super Smokers returns with his Weber kettle and has “No Charred Feelings” on March 13.
  • Crab and lobster galore in “Claw and Order” on March 19, taught by Cooking School Director Barb Nack.
  • And Barb enjoys a fish fry with “TGI Fry-Day” on Friday, March 26.

With these fabulous titles, classes will fill up fast! Register Now.