Some of our favorite, fabulous restaurant chefs have a few spaces available in their cooking classes next week! Don’t miss the opportunity to taste and experience these wonderful meals:

On Monday, April 12, join chef Colby Erhart of Chez Leon in Clayton in making delicious classic French food, including bacon-leek quiche, wild mushroom soup en croute, and brandied veal chops with fruit sauce.

Also on Monday, April 12, the very entertaining duo of Wes Johnson and Brendan Noonan (they should have their own Food TV show) will show off their best rich-and-elegant and over-the-top dinner of roasted marrow bones, beef cheeks, shellfish bisque, Yorkshire pudding, crawfish boudin, and more. If you have never tasted marrow or beef cheeks, don’t miss this opportunity to sample some truly decadent and delectable treats.

Chef Bob Colosimo of Eleven Eleven Mississippi is demonstrating a delicious spring menu on Tuesday, April 13: scallops with fava beans, asparagus-prosciutto-arugula salad, lamb chops on minted pea risotto, and berries with Grand Marnier zabaglione. One of our nicest chefs, Bob has taught many classes for Kitchen Conservatory and he brings a friendly, easy-going style with wonderful recipes.

Our resident expert in Greek food, personal chef Maria Sakellariou will teach her all-time favorite dishes on Thursday, April 15: feta cheese and pepper dip, shrimp scampi, mussels in wine-feta sauce, and honey-feta puffs. Yes, she is the queen of feta cheese and her license plate even declares LVFETA.

The casual French food at Brasserie by Niche has struck a chord. James Peisker will demonstrate some of Brasserie’s most popular dishes on Sunday, April 18, including asparagus with aioli, braised pork on peas, and the sensational fried rabbit on potato puree.

Dana Holland loves ethnic foods and has mastered the seasonings and flavorings of several cuisines. His noodle class on Monday, April 19 features Spanish noodles with clams, Italian noodles with artichokes, Thai noodles with shrimp, plus his best mac-and-cheese with cheddar, bacon, roasted garlic, and leeks.

Morel mushroom-potato gnocchi in pancetta-truffle cream. Need anything more? Join chef Jack MacMurray of Sage and indulge in the short morel season. Yes, he is making more dishes (veal, crab, asparagus) on Tuesday, April 20, but I’m most excited about the gnocchi.

Register Now.