Kitchen Conservatory

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

🥃 When bourbon brings the flavor, date night brings the fun!Date Night for Couples: Bourbon Is Wh***ey Business • August...
09/04/2026

🥃 When bourbon brings the flavor, date night brings the fun!

Date Night for Couples: Bourbon Is Wh***ey Business • August 28 with Devon Drag and Jan Reid

This hands-on date night brought couples together in two kitchens with Devon Drag and Jan Reid for a bourbon-inspired menu packed with bold flavors. From bourbon-glazed bacon to a rich bourbon reduction, students discovered how this versatile spirit can add depth to both savory and sweet dishes.

The evening moved from crispy crostini and a fresh salad to spice-rubbed pork loin and a creative succotash, finishing with flourless chocolate bourbon brownies and a bourbon-grapefruit cocktail. It was a spirited way to cook together, learn new techniques and enjoy a night out without leaving the kitchen.

On the menu:
🥓 BLT crostinis with bourbon brown sugar-glazed bacon-roasted tomatoes-homemade ranch spread
🥗 Romaine-apple-red onion salad with gorgonzola-candied pecans-whiskey vinaigrette
🐖 Spice-rubbed pork loin roast with bourbon reduction
🌽 Succotash with bacon-maple bourbon brown butter
🍫 Flourless chocolate bourbon brownies with vanilla ice cream-bourbon caramel sauce
🍹 The Big Texan bourbon-grapefruit cocktail
Good food, good company and a little bourbon made for a memorable night at Kitchen Conservatory.

Available Date Night classes:
🎺 Iconic New Orleans — September 13
🍷 Cuckoo for Coq au Vin — September 18
🌮 Taco 'Bout Grilling — September 18

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

09/04/2026

🥖 There’s something special about turning a simple mixture of flour, water and time into a loaf of sourdough bread.
Sourdough Bread • August 28 with Joey Vitale

This sold-out hands-on class with Joey Vitale took students deep into the craft of sourdough, from understanding what a starter is and how to care for it to mixing, shaping and baking the finished loaf. With training from the San Francisco Baking Institute and experience in some of San Francisco’s top bakeries, Joey brought both knowledge and practical guidance to the kitchen.
For beginners and bread lovers alike, it was a chance to learn the fundamentals behind naturally leavened bread and see how a well-maintained starter becomes the foundation for sourdough. Best of all, everyone went home with live sourdough starter from one of San Francisco’s top bakeries—ready to keep the baking going at home.
On the menu:
🍞 Artisan sourdough bread
A wonderful class for discovering that great bread begins long before it goes into the oven.
Upcoming sourdough bread classes:
🥖 Sourdough: Cultures and Cream — October 20 with Amanda Barnes
🍞 Get Started with Sourdough — October 30 with Dani Lake
Learn more:
https://kitchenconservatory.com/Cooking-Classes.aspx?title=sourdough%20bread

🍅 When the farmer’s market is overflowing with beautiful ingredients, the best place to take them is straight to the kit...
09/04/2026

🍅 When the farmer’s market is overflowing with beautiful ingredients, the best place to take them is straight to the kitchen.

Farmstand Fresh • August 28 with Lydia Gwin

This hands-on class with Lydia Gwin put fresh local ingredients front and center, giving students the chance to turn market finds into a full meal. From working with seasonal produce to grilling grass-fed steaks and making flavorful compound butter, the class was all about letting fresh ingredients shine.
The afternoon was filled with cooking side-by-side, building dishes from the ground up and discovering how a few well-chosen ingredients can create something special. And with homemade biscuits served with lemon whipped cream and tomato jam, there was a sweet finish to a very market-inspired menu
On the menu:
🍅 Tomato-garlic crostini with local bacon and cheese
🥗 Beet-goat cheese salad with fresh herbs and sausage topped with citrus vinaigrette
🥩 Grass-fed grilled steaks with roasted potatoes and vegetables with rosemary-shallot butter
🥐 Homemade biscuits with lemon whipped cream and tomato jam
A sold-out class and a delicious reminder that the freshest ingredients can inspire the best cooking.

Lydia Gwin’s upcoming classes:
🍎 How Do You Like Them Apples? — September 12
🍔 Burgers and Belchers — September 14
🐟 Girls' Night Out: Plenty of Fish in the Sea — September 26

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

09/04/2026

🍩 Few things have the power to turn an ordinary day into a celebration quite like a fresh doughnut.

Doughnuts Are Your Superpower • August 27 with Matt Sassman

Matt Sassman had students working side-by-side in this hands-on class, transforming yeasted dough into tender brioche doughnuts. From working with the dough to filling, glazing, and finishing each one, the class explored the techniques behind those light and airy doughnuts that are hard to resist.
The best part? Everyone got to customize their creations with chocolate and vanilla glazes, colorful sprinkles, creamy custard, jelly, and plenty of cinnamon-sugar doughnut holes. A dozen homemade doughnuts may not solve every problem, but they certainly make people happy.

On the menu:
🍩 Brioche doughnuts with chocolate glaze
🍩 Brioche doughnuts with vanilla glaze and sprinkles
🍩 Brioche doughnuts with custard filling
🍩 Brioche doughnuts with jelly filling
🍩 Doughnut holes tossed in cinnamon sugar
Sometimes the simplest pleasure is a warm doughnut made from scratch.

Our next doughnut class:
🍩 Doughn't Stop Believin' — September 26

Learn more:
https://kitchenconservatory.com/Cooking-Classes.aspx?title=doughnuts&chef=Sassman

🍳 There’s something satisfying about turning a handful of everyday cooking skills into confidence in the kitchen.Back to...
09/03/2026

🍳 There’s something satisfying about turning a handful of everyday cooking skills into confidence in the kitchen.

Back to Basics • August 27 with Dawn Meyer

This sold-out four-week series wrapped up with Week 4 and a kitchen full of cooks putting their skills to work. With Dawn Meyer guiding the way, students practiced the fundamentals that make everyday cooking easier — from knife skills and searing to sautéing, roasting, baking, and creating meals with plenty of flavor.
The final class offered a delicious sampling of what students had learned throughout the series, with everything from sheet-pan dinners and one-pot meals to homemade sauces, breads, and desserts. It was a hands-on finish to a course designed to help cooks feel more comfortable, capable, and creative in their own kitchens.

On the menu:
🍕 Pizza
🍗 Sheet pan chicken with apricots and carrots
🍗 Sheet pan chicken with arugula and potatoes
🐟 Salmon with brown sugar-mustard glaze
🐟 Honey-mustard salmon
🍝 Fusilli with green beans and pancetta
🍤 Shrimp and asparagus over cheese grits
🍄 Mushroom and Swiss Dutch baby
🥩 Roast beef with gravy
🥩 Beef tenderloin medallions with port w**e glaze
🌶️ Chipotle chilaquiles
🍳 Shakshuka
🍪 S'more chocolate chip cookies
🍪 Brown butter bourbon chocolate chip cookies
🥞 Crêpes
🍮 Crème brûlée

Four weeks of learning, cooking, tasting, and building confidence — that's a great foundation for many meals to come.

Back to Basics returns January 5 with Matt Sassman.

Learn more:
https://kitchenconservatory.com/Cooking-Classes.aspx?title=back%20to%20basics

🔥 Forget the boardroom — some of the best team-building happens around a kitchen counter!Iron Chef Event • August 27 wit...
09/03/2026

🔥 Forget the boardroom — some of the best team-building happens around a kitchen counter!

Iron Chef Event • August 27 with Mickey Kitterman and Bob Colosimo

This corporate group traded the conference room for a little culinary competition, going head-to-head in an Iron Chef-style challenge with Mickey Kitterman and Bob Colosimo. Team Mexico faced Team Italy, with each team creating dishes without recipes and relying on teamwork, creativity, and cooking instincts.
The teams were judged on taste, creativity, and presentation, making for an evening filled with collaboration, friendly competition, and plenty of fun. It was a great reminder that working together can be a lot more enjoyable when there is good food involved.

Whether you're planning a corporate event, team-building experience, birthday party, anniversary, dinner club, family gathering, office party, or shower, Kitchen Conservatory can create a private event that's tailored to your group.
Ready to plan your own kitchen adventure?

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

🦞 In colonial New England, lobster was reportedly considered such an everyday food that some diners wanted a limit on ho...
09/03/2026

🦞 In colonial New England, lobster was reportedly considered such an everyday food that some diners wanted a limit on how often they had to eat it. Today, we’re happy to celebrate it!

50 Years:2 United Tastes of America • August 26

Our Semiquincentennial series continued with a sold-out demonstration celebrating the seafood traditions that helped shape American foodways. This month’s menu traveled from New England to Maryland and the Carolinas, showcasing classic preparations and the regional flavors that make American cooking so wonderfully diverse.

On the menu:
🥣 New England clam chowder
🦞 Lobster rolls
🦪 Oyster pie
🦀 Maryland crab cakes
🍤 Carolina pickled shrimp

A delicious trip through American culinary history—and proof that there’s always another chapter to explore.

Upcoming classes in this series with new menus:
🇺🇸 250 Years: United Tastes of America — September 23
🇺🇸 250 Years: United Tastes of America — October 21

Learn more:
https://kitchenconservatory.com/Cooking-Classes.aspx?title=250%20years

🌮 Who says plant-based cooking can't bring serious Southwest flavor to the table?The Vibrant Vegan: Southwest Street Tac...
09/03/2026

🌮 Who says plant-based cooking can't bring serious Southwest flavor to the table?

The Vibrant Vegan: Southwest Street Tacos • August 26 with Sharon Tutko

This sold-out hands-on class with Chef Sharon Tutko showed just how much creativity can go into a plant-based meal. Students built bold Southwest-inspired tacos from scratch, learning how to layer smoky tempeh, cast-iron peppers and bright, fresh garnishes into a satisfying combination of textures and flavors.
The menu continued with a hearty corn-black bean-poblano salad and a naturally sweet sorghum banana bread with a warm tahini-nut butter-date sauce. Sharon's approach made healthy cooking feel anything but restrictive.

On the menu:
🌮 Toasted cumin-smoked paprika tempeh scramble tacos with cast-iron red bell peppers on warm corn tortillas with lime and sea salt
🥑 Whipped sunflower "cheese", avocado and citrus mash, and spicy-sweet pickled red onions
🌽 Smoked corn-black bean-poblano salad with cumin-citrus "ranch" dressing
🍌 Sorghum banana bread with warm tahini-nut butter-date drizzling sauce
A colorful, hands-on reminder that plant-based cooking can be hearty, creative and full of flavor.

Coming up with Chef Sharon Tutko:
🌶️ Moroccan Spice Market — September 9
🥃 Girls' Night Out: Belles and Bourbon — September 18
🌿 Weekday Wellness: Spice and Soul — September 25

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

🍝 Fresh pasta dough, a pasta machine, and a little elbow action—that’s a recipe for fun!Pasta Roller Derby • August 25 w...
09/03/2026

🍝 Fresh pasta dough, a pasta machine, and a little elbow action—that’s a recipe for fun!
Pasta Roller Derby • August 25 with Mickey Kitterman
Mickey Kitterman’s sold-out hands-on class had
students rolling, shaping, and cooking their way
through a trio of fresh pasta creations. The fun was in
the variety, from roasted red pepper linguine paired
with seafood to delicate spinach and egg noodles and
fresh pasta sheets layered into a rich pesto lasagna.

On the menu:
🦞 Roasted red pepper linguine with
lobster-crab-shrimp tutto mare
🍃 Baked pesto lasagna with fresh pasta sheets
layered with basil pesto and béchamel sauce
🍄 Paglia e fieno with spinach and egg noodles tossed
with pancetta-mushrooms and cream

There’s something especially satisfying about turning a
simple piece of dough into dinner—and even better
when you get to make it yourself.

Upcoming pasta classes:
🍝 Date Night: Anything is Pasta-ble — September 25
🍝 From Farfalle to Fettuccine — October 3
🍝 A Day in the Kitchen: Pasta — October 10
🎨 The Colorful Art of Pasta — October 14
🍝 Pasta is Always a Good Idea — October 17




🍣 ROLL WITH US! 🍣Three chances to get hands-on with sushi this fall! Learn the secrets, master the rice, perfect your ro...
09/03/2026

🍣 ROLL WITH US! 🍣
Three chances to get hands-on with sushi this fall! Learn the secrets, master the rice, perfect your rolls—and have a delicious time doing it.
🥢 Saturday Night Sushi • Sept. 5�🍣 If You Knew Sushi • Oct. 6�🥢 Sushi Rice & Roll • Oct. 12
Which one will you roll into? 😋
https://kitchenconservatory.com/Cooking-Classes.aspx?title=sushi

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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