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Spend an extraordinary evening in all three of our kitchens with four talented and passionate chefs in our first seasonal progressive dinner class using the bounty of fall with Sheri Doe, Jeff Friesen, Lydia Gwin, and Sharon Tutko. Start with a flute of prosecco when you arrive, and if meeting with friends, join them to choose your seats. Students will be directed and move from kitchen to kitchen to enjoy all of the courses, including Moroccan carrot soup with a puff pastry straw garnished with crème fraîche and dukkah spice, crunchy goat cheese-sage arancini with a cranberry chutney, roasted fig-whipped feta crostini bites with toasted pecan and aged balsamic, roasted butternut squash-kale panzanella with brown butter sage vinaigrette topped with dried cherries and rye croutons, savory parmesan crème brûlée topped with candied pear and hazelnut, gulf grouper en papillote with roasted oyster mushrooms and sweet potatoes and fregola served with leek soubise with parsley oil. Each student will receive "sweets in a box" with spiced carrot cake, petit four, decadent chocolate truffle, and a toffee-ish cookie to enjoy at your table or take home.An optional wine pairing is available with a wine presentation by Jeffrey Hensel for each kitchen of the progressive dinner. It is purchased separately and requires a registration for the class.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.
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Event Venue & Nearby Stays
Kitchen Conservatory, 9011 Manchester Road,Clayton, Missouri, United States
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