Kitchen Conservatory

Kitchen Conservatory Kitchen Conservatory is the premier kitchen store and cooking school in St. Louis, MO. Est. 1984

🍷 A little sangria, a table full of tapas and someone special to share it with—that's a pretty good recipe for date nigh...
09/10/2026

🍷 A little sangria, a table full of tapas and someone special to share it with—that's a pretty good recipe for date night.

Date Night for Couples: On Tapa the World • September 5 with Jan Reid and Matt Sassman

Jan Reid and Matt Sassman brought the flavors of Spain to two of our kitchens for a sold-out evening of hands-on cooking, with couples learning how to create a spread of tapas made for sharing. The class also revealed the secrets to making sangria that's ready to be the star of any party.

From savory empanadas and chorizo-manchego puffs to mussels simmered in a spicy tomato-garlic-wine broth, the menu offered plenty of variety. Potato tortilla, garlic shrimp and bacon-wrapped dates added even more Spanish-inspired favorites before a creamy orange flan brought the evening to a sweet close.

On the menu:
🥟 Fig-goat cheese empanadas
🍅 Tomato crostinis with arugula
🥐 Chorizo-manchego puffs
🦪 Mussels al Diablo in spicy tomato-garlic-wine broth
🥔 Potato tortilla with paprika aïoli
🍤 Garlic shrimp
🥓 Bacon-wrapped dates stuffed with cheese
🍊 Creamy orange-flavored flan
Good food, good company and a few new tricks for the next dinner party—what could be better?

This class is offered again January 2!

More Date Nights coming up:
🍷 Cuckoo for Coq au Vin — September 18
🌶️ Vibrant Venezuelan — September 19
🍝 Anything is Pasta-ble — September 25
💃 Uno, Dos, Cha-Cha-Cha Dine and Dance — September 26

Learn more:
https://kitchenconservatory.com/Cooking-Classes.aspx?title=date%20night%20for%20couples

🥟 Few things are more satisfying than watching a simple wrapper become something you can fill, fold and turn into dinner...
09/10/2026

🥟 Few things are more satisfying than watching a simple wrapper become something you can fill, fold and turn into dinner.

Chinese Dumplings • September 5
This hands-on class put dumpling-making skills front and center, with students learning the techniques behind filling, forming and cooking a whole collection of Chinese favorites. Working across two kitchens, there was plenty of variety—and plenty of opportunity to practice the details that make each dumpling special.

From delicate steamed shrimp siu mai to crispy pork pot stickers, soup-filled won tons and fluffy char siu pork steamed buns, the menu covered a delicious range of shapes and cooking methods. Vegetarian spring rolls and real-crabmeat crab rangoon rounded things out, with a lineup of dipping sauces ready for plenty of experimenting.

On the menu:
🥟 Steamed shrimp siu mai with dipping sauces
🥟 Pork pot stickers with dipping sauces
🍜 Chicken-filled won tons for soup
🥮 Char siu pork steamed buns
🥬 Vegetarian spring rolls with dipping sauces
🦀 Crab rangoon made with real crabmeat
🥢 Sweet chile, lime-soy caramel, black vinegar-scallion, plum and peanut dipping sauces

There's something especially rewarding about making dumplings by hand—and even better when there's a table full of them waiting to be enjoyed.

Chinese Dumplings is offered again:
🥟 November 27

Learn more:
https://kitchenconservatory.com/Cooking-Classes.aspx?title=Chinese%20dumplings

🍹 Tequila, lime and salt are a pretty convincing argument for ending the week on a high note.Tequila. Lime. Salt. • Sept...
09/09/2026

🍹 Tequila, lime and salt are a pretty convincing argument for ending the week on a high note.

Tequila. Lime. Salt. • September 4 with Lydia Gwin

Lydia Gwin took three familiar ingredients and turned them into an evening full of bold, playful flavors. The class got started with bubbling queso fundido al tequila before moving into seafood, steak and a few unexpected twists along the way.

Tequila-lime butter shrimp brought bright citrus to the table, while grilled tequila-habañero-orange marinated steak delivered a smoky-spicy kick alongside tequila carrots with curry tahini sauce. And Lydia saved room for dessert with creamy margarita pretzel bars, finished with a pineapple-jalapeño margarita.

On the menu:
🧀 Queso fundido al tequila
🍤 Tequila-lime butter shrimp
🥩 Grilled tequila-habañero-orange marinated steak with tequila carrots in curry tahini sauce
🍋 Creamy margarita pretzel bars
🍍 Pineapple-jalapeño margarita

A little tequila can take dinner in some very fun directions—and Lydia knows exactly where to take it next.
Lydia Gwin's upcoming classes:
🍎 How Do You Like Them Apples? — September 12
🍔 Burgers and Belchers — September 14
🌶️ Date Night for Couples: Make It Spicy — September 27

Learn more:
https://kitchenconservatory.com/Cooking-Classes.aspx?chef=lydia

Two kitchens, two talented chefs and plenty of Tuscan inspiration made this date night one to savor.Date Night for Coupl...
09/09/2026

Two kitchens, two talented chefs and plenty of Tuscan inspiration made this date night one to savor.

Date Night for Couples: Tuscany for Two • September 4 with Mickey Kitterman and Jeff Friesen
Mickey Kitterman and Jeff Friesen teamed up to bring a little taste of Tuscany to the kitchen, guiding couples through an evening of hands-on cooking and classic Italian flavors. This sold-out class was all about cooking side by side, from perfectly seared rib-eye to a rich and comforting baked polenta.

The menu moved effortlessly from the sea to the grill and finished with a sweet Italian-inspired treat. With shrimp and scallop scampi, rosemary-roasted garlic, Gorgonzola, spinach and mushrooms in the mix, there was plenty to learn—and plenty to enjoy together.

On the menu:
🦐 Shrimp and scallop scampi
🥩 Seared rib-eye steak with rosemary and roasted garlic
🌽 Baked polenta with Gorgonzola-mushrooms-spinach
🥕 Roasted mixed vegetables
🫐 Blackberry gelato with pizzelle cookies

A shared kitchen, a great meal and someone special beside you—it's a pretty wonderful way to spend an evening.

Tuscany for Two is offered again:
❤️ October 31

Learn more:
https://kitchenconservatory.com/Cooking-Classes.aspx?title=Tuscany%20for%20Two

🌿 Everyday nourishment starts with simple, thoughtful choices that make healthy cooking feel completely doable.Weeknight...
09/09/2026

🌿 Everyday nourishment starts with simple, thoughtful choices that make healthy cooking feel completely doable.

Weeknight Wellness: Everyday Nourishment • September 3 with Sharon Tutko

Sharon Tutko brought her practical approach to plant-forward cooking to this month's Weeknight Wellness class, sharing techniques and ingredients that support fiber diversity and everyday well-being. The focus was on building flavorful meals with whole foods while learning ways to make nourishing cooking part of the regular routine.

From digestive cumin-coriander-fennel tea to purple sweet potatoes, chickpeas, quinoa and fresh herbs, the menu showed just how much flavor can come from a thoughtful combination of ingredients. Sharon guided students through a colorful lineup that finished with vanilla-poached pears, wild berry compote and almond-lavender shortbread.

On the menu:
🍵 Digestive cumin-coriander-fennel tea
🍠 Purple sweet potato skewers with walnut-parsley pesto and herbed coconut yogurt
🍲 Chicken-chickpea Greek soup with quinoa and dill-lemon-olive oil
🌿 Rosemary-caramelized shallot farinata — a chickpea flatbread
🍐 Vanilla-poached pears with wild berry compote and almond-lavender shortbread

Healthy cooking doesn't have to be complicated—it can be flavorful, satisfying and something you look forward to making.

Chef Sharon Tutko's upcoming classes:
🌙 Girls' Night Out: Belles and Bourbon — September 18
🌿 Weekday Wellness: Spice and Soul — September 25
🌶️ Date Night: Spicy Baja Nights — October 10
🍣 Sushi Rice and Roll — October 12

Learn more:
https://kitchenconservatory.com/Cooking-Classes.aspx?chef=sharon%20tutko

09/09/2026

🌶️ Hatch chiles know how to wake up a breakfast table.

Eyes Wide Open with Hatch Chiles • September 3 with Matt Sassman

Matt Sassman brought smoky spice and sweet heat to the kitchen in this hands-on breakfast feast. Students learned how to build layers of flavor with Hatch chiles, from a cheesy breakfast strata to sweet potatoes caramelized in cast iron, while discovering how a little chile can add just the right spark.

The heat continued into tender cornmeal biscuits topped with sausage béchamel gravy, then made its way into dessert with cinnamon apple crumb cake and an apple-chile compote. A breakfast with plenty of personality!

On the menu:
🍳 Roasted Hatch chile and cheese breakfast strata with cheddar and Monterey Jack cheese
🍠 Sweet potato hash with Hatch chiles and cast-iron caramelized onions
🥐 Hatch chile cornmeal biscuits with sausage béchamel gravy
🍎 Cinnamon apple-Hatch chile crumb cake with apple-chile compote
A little sweet, a little smoky and a little spicy—exactly the kind of breakfast that gets everyone talking.

Coming up with Matt Sassman:
🌮 Jan and Matt are On the Border for Tex-Mex — September 16
🏠 Suppers with Sassman — Tribute to Taste of Home — September 22
🥖 Doughn't Stop Believin' — September 26
🔪 Knife Lessons to Cut By — September 30

Learn more:
https://kitchenconservatory.com/Cooking-Classes.aspx?chef=sassman

09/09/2026

🍝 Four pasta shapes, four sauces and one very good reason to get your hands in the dough.

It’s Pasta Day! Let’s Get Sauced! • September 3 with Jeff Friesen

Jeff Friesen got everyone rolling, shaping and saucing in this hands-on pasta class. Students made four different homemade pasta shapes and learned how to pair each one with a sauce that brings out its best—whether rich and meaty, nutty and herbal, garlicky or bright with lemon.

From delicate ravioli to tagliatelle, tortelloni and spaghetti, the class was a delicious exercise in fresh pasta technique and the art of knowing just how much sauce is enough.

On the menu:
🎃 Roasted butternut squash ravioli with brown butter sage sauce
🍝 Tagliatelle bolognese
🍄 Mushroom tortelloni with garlic olive oil sauce
🍋 Spaghetti al limone with garlic and lemon sauce
Nothing beats the satisfaction of making pasta from scratch—and knowing exactly what to do with it once it's made.

Coming up with Chef Jeff Friesen:
🍟 Poutine: Morning, Noon, and Night — September 13
🐟 The Chef and a Fishmonger — September 14
🍕 The Art of Pizza Throwing — September 16
🌮 Date Night: Taco 'bout Grilling — September 18

Learn more:
https://kitchenconservatory.com/Cooking-Classes.aspx?Schef=jeff%20friesen&soldOut=0

🍝 Some evenings call for Italian food, good company and a table full of dishes worth lingering over.Ciao-Hound • Septemb...
09/08/2026

🍝 Some evenings call for Italian food, good company and a table full of dishes worth lingering over.

Ciao-Hound • September 2 with Mickey Kitterman

This sold-out hands-on class with Chef Mickey Kitterman brought a lively Italian feast to the kitchen. Students worked their way through a menu that balanced bright, fresh flavors with rich, comforting favorites—from shaved fennel and burrata to shrimp scampi and seared steaks with crispy mushrooms and prosciutto.

Creamy gorgonzola polenta made a luxurious base for the steak, while grilled focaccia, chocolate-drizzled almond biscotti and pistachio gelato rounded out the evening. Mickey kept the cooking lively and approachable, giving everyone plenty to enjoy along the way.

On the menu:
🥗 Shaved fennel salad with roasted peppers and burrata
🍤 Shrimp scampi with grilled focaccia
🥩 Seared steaks with crispy mushrooms and prosciutto served over creamy polenta with gorgonzola cheese
🍪 Chocolate-drizzled almond biscotti
🍨 Pistachio gelato

A little Italian inspiration, a lot of hands-on cooking and a table worth gathering around.

Coming up with Chef Mickey Kitterman:
🥔 I Did It All for the Gnocchi — September 14
🍗 French Fare — Poulet and Pignons — September 19
🍤 For Frying Out Loud — September 22

Learn more:
https://kitchenconservatory.com/Cooking-Classes.aspx?chef=kitterman

🍋 Sometimes the best cooking lessons are the ones that make an impressive meal feel wonderfully doable.The Best of Baref...
09/08/2026

🍋 Sometimes the best cooking lessons are the ones that make an impressive meal feel wonderfully doable.

The Best of Barefoot: How Easy Is That? • September 2 with Jan Reid
Jan Reid brought the Barefoot Contessa into the kitchen once again, this time drawing inspiration from How Easy Is That? for a hands-on luncheon filled with smart techniques and approachable recipes. Students worked through a bright celery-parmesan salad, flavorful turkey meatballs and a creamy risotto with spinach before finishing with thumbprint cookies and an Italian Amaretto margarita.

Part of Jan's monthly Best of Barefoot series, this class was a delicious reminder that a lovely meal doesn't have to be complicated to be special.

On the menu:
🥗 Celery-parmesan salad with lemon vinaigrette
🍝 Spicy turkey meatballs
🍚 Easy Parmesan risotto with spinach
🍪 Thumbprint cookies
🍹 Italian Amaretto margarita

Good recipes, good company and a few new tricks to take home—that's a pretty easy way to spend a day in the kitchen.

Coming up in The Best of Barefoot with Jan Reid:
🍂 Visions of Holidays — October 21
🎁 Inside the Box — November 4
🥣 How Soup-erb! — January 6

Learn more:
https://kitchenconservatory.com/Cooking-Classes.aspx?title=best%20of%20barefoot

🍷 Put a group of good cooks in the kitchen, add a little wine-inspired cooking, and you have the makings of a wonderful ...
09/08/2026

🍷 Put a group of good cooks in the kitchen, add a little wine-inspired cooking, and you have the makings of a wonderful evening together.

Life Is a Cabernet Private Event • August 31 with Jeff Friesen

The best parties happen in our kitchen! This professional group spent an evening with Jeff Friesen learning hands-on techniques while creating an elegant dinner from scratch. Homemade pasta, roasted beef tenderloin and a rich wine-inspired sauce gave everyone plenty to stir, roll, roast and enjoy along the way.

The evening finished with fabulous chocolate cake, because every good celebration deserves a sweet ending. From corporate gatherings and team-building events to birthdays, anniversaries and family celebrations, our kitchen is ready for your next gathering.

On the menu:
🍄 Mushroom-red pepper salad with red wine-herb vinaigrette
🥩 Oven-roasted beef tenderloin with roasted red grape wine sauce
🍝 Homemade ricotta ravioli with Chardonnay cream sauce
🌿 Roasted asparagus
🍫 Fabulous chocolate cake

Good food has a way of turning a gathering into something everyone remembers.
Planning your next event? We host corporate events, team-building, birthday parties, anniversaries, dinner clubs, family gatherings, office parties, showers, children's organizations and more.

Learn more:
https://www.kitchenconservatory.com/KC_CustomClasses.aspx

Address

9011 Manchester Road
St. Louis, MO
63144

Opening Hours

Monday 9:30am - 5:30pm
Tuesday 9:30am - 5:30pm
Wednesday 9:30am - 5:30pm
Thursday 9:30am - 5:30pm
Friday 9:30am - 5:30pm
Saturday 9:30am - 5:30pm
Sunday 12pm - 5pm

Telephone

(314) 862-2665

Website

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