Kitchen Conservatory

If you've ever dreamed of spending an entire day baking bread, this class was made for you.

Our A Day in The Kitchen: Bread Basket class offered an in-depth exploration of yeast breads and baking techniques in one of our most immersive participation classes.

Guests spent the day learning how to create:
• Baguettes
• Rolls
• Pizza dough
• Rye breads
• Whole-grain breads
• Sandwich breads
• Cinnamon rolls

The class also explored natural starters, sponges, crusty artisan loaves, enriched doughs, and no-knead slow-rise bread methods.

With only eight participants, this hands-on experience provided plenty of opportunities to learn techniques, ask questions, and build confidence in bread baking.

Each participant left with sourdough starter and a variety of breads to enjoy at home.

This class is offered again on August 22. https://kitchenconservatory.com/Cooking-Classes.aspx?title=A%20Day%20in%20The%20Kitchen:%20Bread%20Ba

What’s better than enjoying macarons? Learning how to make them yourself.

This private event brought a group into our kitchen for an afternoon dedicated to macarons, conversation, and hands-on learning.

Guests explored the techniques behind creating these iconic French cookies while enjoying a discussion-focused experience designed to build confidence and understanding of the baking process.

It was the perfect blend of education, teamwork, and delicious results.

Kitchen Conservatory hosts private events for:
• Corporate groups
• Team-building activities
• Birthdays and anniversaries
• Dinner clubs
• Family gatherings
• Office parties and showers
• Children's organizations

Discover private event options here:
https://www.kitchenconservatory.com/KC_CustomClasses.aspx

Every great cook starts with strong fundamentals.

Our Back to Basics series concluded with week four of this popular four-part course led by Matthew Sassman, where students continued building practical kitchen skills through approachable, everyday recipes.

The final menu featured:
• Tomato bisque with rosemary and cheese focaccia
• Cast iron-seared steaks
• Sheet pan salmon with brown sugar and mustard glaze
• Balsamic-braised Brussels sprouts
• Hasselback potato gratin
• Mixed berry cobbler

Over four weeks, participants learned techniques ranging from knife skills and sautéing to roasting, cast iron cooking, sauces, breads, and meal preparation.

Whether brand new to cooking or looking to strengthen foundational skills, this series helps cooks gain confidence and enjoy spending more time in the kitchen.

Back to Basics begins again on August 6 with Dawn Meyer.

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

The wait is over — our newest class schedule is now available!

With more than **541 classes scheduled between now and October**, there are more opportunities than ever to cook, bake, learn, and explore new flavors in our kitchens.

Choose from:
• Hands-on cooking classes
• Date Night experiences
• Baking and pastry workshops
• International cuisines
• Seasonal menus
• Family and kids classes
• Knife skills and technique classes
• Wine, cocktails, and entertaining classes

Whether you're looking for a fun night out, a new hobby, time with friends, or a unique gift experience, you'll find something to love in this schedule.

Take a look at everything that's new and start planning your next culinary adventure:
https://kitchenconservatory.com/Cooking-Classes.aspx

What class are you most excited to take this season?

Think grilling is just burgers and hot dogs? Think again.

Our Day Grilling class with Jeff Friesen explored how live-fire cooking can elevate everything from vegetables and salads to cocktails and dessert.

The menu featured:
• Smoked and grilled spatchcock chicken
• Crispy grilled potatoes
• Charred broccoli with spicy vinaigrette
• Grilled romaine BLT salad with buttermilk dressing
• Grilled strawberry shortcake with lemon whipped cream
• Smoked pineapple margaritas

Guests spent the afternoon learning techniques for building flavor, creating perfect grill marks, and making the most of outdoor cooking season.

Watch for Day Grilling in our newly released class schedule and discover more ways to fire up your grill.

What’s the secret to beautiful macarons? Technique, patience, and a little guidance from an expert.

Our Colorful Macarons with Lia class welcomed guests into the kitchen for a hands-on baking experience with Lia Holter, winner of TLC's *Next Great Baker* and owner of Made. by Lia.

Guests created:
• Raspberry macarons with raspberry jam and buttercream
• Salted caramel macarons with caramel centers and buttercream filling
• Chocolate-covered strawberry macarons with pink shells, strawberry buttercream, and chocolate coating

Throughout the class, Lia shared tips for mastering one of the most iconic French pastries while helping guests build confidence in macaron making at home.

Lia's cookbook, *Made. by Lia: Everyday Craft Baking*, was also available for signing after class.

Explore upcoming macaron classes here:
https://kitchenconservatory.com/Cooking-Classes.aspx?title=macarons&price=1

What if your menu changed with the seasons?

Our Eat the Season — Spring class with Lydia Gwin celebrated the ingredients that define late spring, highlighting fresh produce, vibrant flavors, and thoughtful pairings inspired by the season.

The menu featured:
• Fava bean salad with mint, manchego, and citrus vinaigrette
• Cold poached salmon with shaved asparagus and spring vegetables over citrus and ricotta-buttered potatoes
• Cardamom-rhubarb Sidecar with rhubarb-infused cognac
• Lemon elderflower pound cake with balsamic-black pepper strawberry compote

Each course showcased the beauty of cooking with ingredients at their seasonal peak, creating a meal that felt fresh, balanced, and distinctly spring.

Look for Eat the Season — Autumn when our new class schedule is released.

Delicious cooking classes are available in one of our three kitchens this week at Kitchen Conservatory. A full class listing to purchase spots in any of our classes: https://kitchenconservatory.com/Cooking-Classes.aspx?

If you've ever wondered what makes great gnocchi so light and tender, this class had the answers.

Our Yes, Maybe, Gnocchi class welcomed guests into the kitchen for a hands-on exploration of these beloved Italian dumplings, from traditional potato gnocchi to delicate ricotta gnudi.

The menu featured:
• Potato gnocchi with roasted oyster mushrooms, browned butter, and currants
• Basil Parisienne choux gnocchi with French tomato cream and roasted tomatoes
• Ricotta gnudi with orange, sage, and sweet potatoes

Throughout the evening, guests learned techniques for creating tender textures, shaping gnocchi, and pairing them with flavorful sauces and seasonal ingredients.

Keep an eye out for additional gnocchi classes when our new schedule is released on June 1.