Culinary

Personal Enrichment

Offered through Continuing Education

@ Florissant Valley | Meramec | Off-Site

Get cooking! Our Culinary Arts classes are brimming with flavor from instructors who will share their knowledge, techniques and tips with you, giving you the confidence you need to make cooking a simple, fun and creative experience! Explore areas like Baker’s Delight, International Flavors, the Main Event, Appetizers and Sides, and Tips and Tricks.

Program Contact

Continuing Education

Phone

314-984-7777

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Cooking Essentials

What’s in Your Spice Cabinet? An Exploration of Spices A-Z

Have you ever stared at the hundreds of little bottles in the spice aisle at your grocery store perplexed and thinking “what does that smell/taste like and what can you do with it?” Come find out! In this exploratory course, experience a wide variety of spices from anise to turmeric. Learn about those spices that perplex you, what they taste and smell like, what types of foods and cuisines to use them with, and of course, how to cook with them hands-on to make awesome dishes like smoked paprika seared tilapia, saffron risotto, mild curry chicken, Jamaican jerk pasta, Mexican ancho chili chicken and more! Come hungry and bring take-home containers. Class is hands-on and includes a discussion of spices and lots of hands-on cooking and eating! Please enter school from the Essex lot.
FOOD:747 | 1 session | $39 AGE 60+ | $49 REG
P01 W 6-9:30 p.m. | Michelle Melton
Feb. 5 | Kirkwood Sr. HS, C 191

NEW! The Art of Making Bouillabaisse

Join us for a trip to Marseilles and Mauritius to experience two different styles of bouillabaisse. In France, this classic fish soup is made with a base of carrots, celery, leeks and tomatoes along with fish stock. In Marseilles the fresh catch of the day is added to create a perfect soup of the sea. In Mauritius, part of the African continent on the Indian Ocean, the rich mixtures of French, Indian, African and Chinese cultures influence a very different type of bouillabaisse made with coconut milk and lemongrass. Fish and shellfish are the stars of this dish. It is the perfect time of year to enjoy this beautiful, delicious comfort food. Impress your friends and family with these simple but beautiful dishes! The Culinary Arts House has an exterior staircase that is used for entry into the facility. Flagpole in front.
FOOD:765 | 1 session | $41.50 AGE 60+ | $49 REG
P05 Sa 10:30 a.m.-1:30 p.m. | Jeanette Pingel
Feb. 22 | Culinary Arts House

Introductory Knife Skills (With Dinner!)

Are you ready to do more cooking at home but unsure of yourself when it comes to techniques for using a chef’s knife safely and effectively? Learn safety tips along with a variety of classic cuts and simple cutting techniques. Explore proper knife care and ways to recognize quality when shopping for a knife. Practice simple cuts with a chef knife that will be yours to keep for attending this course! By class end you will be able to safely dice an onion and turn carrots, celery and potatoes into uniform pieces with confidence! Includes plenty of time for practice, questions and one-on-one guidance as you practice your knife skills while making soup, salad, garlic bread and a roasted pork tenderloin for a tasty dinner. Class includes a lecture, independent practice and hands-on cooking. Please enter school from the Essex lot.
FOOD:747 | 1 session | $66 AGE 60+ | $75 REG
P02 W 6-9:30 p.m. | Michelle Melton
Feb. 26 | Kirkwood Sr. HS, C 191

NEW! Introduction to Food Photography and Food Styling

Do you want to take better photos of your food to improve your blog or elevate your tasty business? This class has the recipe to get you there! Through hands-on, interactive projects, you will not only learn to understand photography fundamentals but you will also learn composition, styling and editing. By the end of this course, you will be able to identify your niche and personal photography style, grow a beautiful backdrop and prop collection and develop a portfolio. Supplies needed include digital camera or smartphone camera (preferred) and laptop. Supply list of additional supplies will be given.
FOOD:765 | 5 sessions | $48 AGE 60+ | $79 REG
P08 M 6-9 p.m. | Deva Williamson
March 23-April 20 | MC-SO, 232

Modern-Day Sauce Masters

Become a modern-day sauce master by learning the basics of sauce-making from scratch using modern-day ingredients and classic techniques. Learn how to make “foundation” sauces the instructor regularly uses in her own cooking — pizza sauce, beefy spaghetti sauce, garlic butter sauce, pan sauces for chicken and beef, white cream sauce, cheese sauce, and emulsion dressing — as well as how to adjust the flavors and seasonings of each sauce to best suit your tastes and meals. In this modern sauce class, we’ll save time by utilizing pre-made broths and stock bases, and building our skills to thicken sauces with roux, corn starch slurry and a dressing-style emulsion. This class includes lecture, demonstration, hands-on cooking and a gourmet dinner. We will talk about sauce-making principles, demonstrate the foundation sauces, and then you will make the sauces along with pastas and mix-ins for a tasty pasta dinner with salad and garlic bread. Please enter school from the Essex lot.
FOOD:747 | 1 session | $39 AGE 60+ | $49 REG
P03 W 6-9:30 p.m. | Michelle Melton
April 22 | Kirkwood Sr. HS, C 191

Sweets

Iced and Decorated Sugar Cookies 101

Impress your guests by learning the art of cookie decorating! Learn tips and tricks to cookie baking and decorating. You will learn how to bake flat, pretty cookies. Learn the simple way to create beautiful cookies for holidays and special events. Your cookies are sure to delight your family and friends. Bring a cookie sheet with sides to take your creations home. Park on Hartford or Hampton. The Culinary Arts House has an exterior staircase that is used for entry into the facility. Flagpole in front.
FOOD:708 | 1 session | $41.50 AGE 60+ | $49 REG
P01 Su 1-4 p.m. | Teri Wiley
Jan. 26 | Culinary Arts House
P02 Su 1-4 p.m. | Teri Wiley
March 8 | Culinary Arts House

Fun With Fondant!

Learn to work with fondant! This course includes instruction and practice with making marshmallow fondant and using fondant tools to create fun, edible decorations for cakes, cupcakes and cookies. Decorate cakes and cupcakes with fondant shapes and figures to make your edible desserts creative, casual, elegant or romantic. Join for fun or expand your professional cake decorating skills. Supplies included. The Culinary Arts House has an exterior staircase that is used for entry into the facility. Flagpole in front.
FOOD:702 | 1 session | $41.50 AGE 60+ | $49 REG
P01 | Su 1-4 p.m. | Teri Wiley
Feb. 23 | Culinary Arts House

NEW! Introduction to Cake Decorating

Have you fallen in love with the art of cake decorating but don’t know where to start developing your skills? In this class, you will not only learn the basics of buttercream, ganache and fondant to get you started on the right foot; you will also have a hands-on experience assembling flawless tiers, practice leveling cake layers and filling and icing a cake with sharp edges. Familiarize yourself with the most commonly used piping tips for writing with icing and piping decorative touches. By the end of this class, you will be able to make authentic buttercream, ice and fill a cake like a pro, and pipe words, borders and flowers. First class is fun and informational. Class supply list will be given. Supplies extra. Please enter school from the Essex lot.
FOOD:701 | 4 sessions | $49 AGE 60+ | $79 REG
P02 Tu 6-9 p.m. | Deva Williamson
April 7-28 | Kirkwood Sr. HS, C 191

Cake Decorating in a Day

Unleash your creativity with cake decorating! This introductory course includes instruction and practice in the use of basic tools to torte, fill and ice your cakes. Decorate them with flowers, writing and borders to make your cakes creative, casual, elegant or romantic. Join for fun or for the rewards of starting your own business. Supplies included. The Culinary Arts House has an exterior staircase that is used for entry into the facility. Flagpole in front.
FOOD:701 | 1 session | $41.50 AGE 60+ | $49 REG
P03 Su 1-4 p.m. | Teri Wiley
Feb. 2 | Culinary Arts House
P04 Su 1-4 p.m. | Teri Wiley
March 1 | Culinary Arts House

Cake Decorating for Fun or Profit: Beginning and Intermediate

Unleash your creativity with cake decorating! This combined course begins with instruction and practice in the use of basic tools to torte, fill and ice your cakes. Decorate with buttercream and royal icing flowers as well as writing and borders to make your cakes creative, casual, elegant or romantic. Enhance your artistic skills and creative abilities with the icing rose, run sugar techniques, figure piping and basket weave. More elements introduced as time permits. Join for fun or for the rewards of starting your own business. Supply list will be given during first class.
FOOD:701 | 8 sessions | $47.50 AGE 60+ | $75 REG
P01 Tu 6:30-9 p.m. | Carla Soll
Feb. 18-April 14 | FV-Student Ctr, Dining A
• NOTE: No class 3/17.

Cake Decorating: Contemporary Wedding Cakes

What wedding cake styles are modern brides requesting? Join us in this beginning level wedding cake class to learn simple contemporary and traditional wedding cake designs that are popular with brides. Designs include bling and ribbon wrap, ombre effect, scroll work and fondant appliqués. More elements introduced as time permits. Also learn about pricing, support, transportation and set up. Helpful resources and links will be provided to help aid those who wish to start a small cake business. The first class is informational and a supply list will be given. Prerequisite: Beginning Cake Decorating.
FOOD:704 | 4 sessions | $44 AGE 60+ | $69 REG
P01 Tu 6:30-9 p.m. | Carla Soll
April 21-May 12 | FV-Student Ctr, Dining A

International Flavors

Chinese Takeout at Home With Japanese Fusion

Addicted to your favorite take-out items at your local Chinese or Japanese restaurant but looking to save some cash or perhaps eat a little bit healthier? Learn how to make your Asian take-out favorites at home with fresh vegetables and sometimes, less oil. Create crab rangoon, pork pot stickers, Japanese onion soup, hot and sour soup, chicken yaki udon, beef kung pao, orange chicken, white chocolate fried banana wontons and more. Come hungry and bring take-home containers. Class is hands-on. Please enter school from the Essex lot.
FOOD:732 | 1 session | $39 AGE 60+ | $49 REG
P01 W 6:30-9:30 p.m. | Michelle Melton
Jan. 29 | Kirkwood Sr. HS, C 191

A Taste of India: Vegan Dishes

Enjoy preparing vegan Indian dishes, including bhindi masala which combines okra, onions, and green peppers cooked with Indian spices; mixed vegetable korma, mixed vegetables cooked with spices and coconut milk; daal, yellow split mung beans seasoned with garlic and spices; paratha, skillet fried bread; and pulav, a fragrant basmati rice dish cooked with aromatic spices. Bring your appetite for these mouth-watering Indian dishes!
FOOD:733 | 1 session | $39 AGE 60+ | $49 REG
P02 M 6-9 p.m. | Seema Shintre
Feb. 24 | Lindbergh Sr. HS, 128

A Taste of India: Vegetarian Dishes

Enjoy preparing vegetarian Indian dishes, including cabbage fry which combines cabbage and potatoes with spices; paneer makhani, paneer cooked with aromatic spices and creamy gravy; daal, two types of lentils seasoned with spices; and jeera rice, a mildly spiced but comforting rice dish. The meal will be served with ready-made naan bread. Bring your appetite for these mouth-watering Indian dishes!
FOOD:733 | 1 session | $39 AGE 60+ | $49 REG
P03 M 6-9 p.m. | Seema Shintre
April 6 | Lindbergh Sr. HS, 128

Indian Favorites

Enjoy preparing Indian favorites that are easy to make at home including chicken puffs, ground chicken stuffed in a puff pastry dough and baked; chicken pulav, chicken and aromatic basmati rice cooked with spices; tandoori masala chicken which is marinated chicken cooked with spices in a mild gravy; and garlic naan, which will be made in the class. Bring your appetite for these mouth-watering Indian dishes!
FOOD:733 | 1 session | $39 AGE 60+ | $49 REG
P03 M 6-9 p.m. | Seema Shintre
Feb. 10 | Lindbergh Sr. HS, 128

Vegetarian Thali

In Indian cuisine, the Thali is an assortment of dishes that seeks to capture six flavors on a large single platter: sweet, bitter, sour, astringent and spicy. Gujarati thalis are a popular and healthy dish, typically composed of dairy, pulses, grains and seasonal vegetables. In this class, we will prepare kala chana or black garbanzo beans cooked in a yogurt sauce and served with plain basmati rice. A favorite dish on a gujarathi thali is shreekand puri (strained yogurt blended with saffron and cardamon and served with hot puris, an Indian fry bread made with whole wheat flour). You will learn to cook simple yet satisfying vegetables such as spinach and squash, eggplant and sweet potato, methi (fenugreek) pakoras and carrot salad. Please bring a container. Park on Hartford or Hampton. The Culinary Arts House has an exterior staircase that is used for entry into the facility. Flagpole in front.
FOOD:733 | 1 session | $41.50 AGE 60+ | $49 REG
P01 F 6-9 p.m. | Prabha Pergadia
March 27 | Culinary Arts House

NEW! Coastal Mexican Cuisine

Seafood plays a major role in Mexican cuisine since over half the country share the coastline with the Pacific Ocean and the Gulf of Mexico. The nutrient-rich waters provide an abundance of seafood and the flavors of Mexico are a perfect compliment to seafood. Coctel de camarones, a shrimp cocktail with avocado dressing and a delicious seafood stew from Tampico, will set the stage for the start of a beautiful meal. Pescado a la Veracruzana is a famous fish dish that combines chiles and tomatoes from the New World and a very Spanish addition of capers and olives. From the city of Acapulco you have fish filets baked in foil with tomatoes, cilantro and red onions. Arroz al estilo costeno, rice cooked coastal style, will accompany the fish dishes. This class is part demonstration and part hands-on. Please bring a container. Park on Hartford or Hampton. The Culinary Arts House has an exterior staircase that is used for entry into the facility. Flagpole in front.
FOOD:734 | 1 session | $41.50 AGE 60+ | $49 REG
P02 F 6-9 p.m. | Prabha Pergadia
May 1 | Culinary Arts House

NEW! Cooking With a Moroccan Tagine

Moroccan cuisine reflects its cultural influences (Berber, Arab and French) while utilizing the rich Mediterranean agriculture. Explore the culinary pleasures of Morocco with authentic recipes straight from the Moroccan kitchen. The menu for this hands-on class includes meat and vegetable tagines, hot and cold salads, as well as traditional mint tea and fresh bread. We will also discuss the use of spices and herbs in Morocco, an essential component. If you want to escape to Morocco and learn traditional Moroccan tagine cuisine, this class is for you. Please bring a container. Park on Hartford or Hampton. The Culinary Arts House has an exterior staircase that is used for entry into the facility. Flagpole in front.
FOOD:734 | 1 session | $41.50 AGE 60+ | $49 REG
P03 Su 4-7 p.m. | Lisa Payne
May 3 | Culinary Arts House
FOOD:734 | 1 session | $81.50 AGE 60+ | $89 REG
Includes tagine
P04 Su 4-7 p.m. | Lisa Payne
May 3 | Culinary Arts House
• NOTE: This session includes a take-home tagine.

An Italian Night Out: Buon Appetito!

Let’s come together in the cucina (the Italian kitchen) for a fun-filled night preparing and enjoying a gourmet Italian dinner. Start with fondue and tomato bruschetta, followed by Italian wedding soup, your choice of Caesar or Italian salad, and our own homemade garlic butter breadsticks. Entrees will include chicken mudega (a lightly breaded and sautéed chicken breast served in a white wine sauce with prosciutto and mushrooms and topped with provel cheese) and garlic shrimp scampi pasta with sides of steamed broccoli and garlic roasted asparagus. And of course, for the perfect finale, enjoy tiramisu for dessert. Mangia bene! (Eat well!) Come hungry and bring take-home containers. Class is hands-on. Please enter school from the Essex lot.
FOOD:765 | 1 session | $39 AGE 60+ | $49 REG
P02 W 6:30-9:30 p.m. | Michelle Melton
March 25 | Kirkwood Sr. HS, C 191

Dining Global: Soups, Salads and Sandwiches

Savor the flavors of global and regional specialties with one-pot wonders from around the world, salads with flair and sandwiches that will make you question why you ever settled for a plain old ham and cheese. Learn to make some of your favorite soups including Greek lemon chicken orzo, French onion and minestrone. We’ll also make a classic Greek salad, a strawberry salad that will take you to the West Coast, and an Italian copycat “Rich and Charlie’s” style salad, all with homemade dressings. Finally, we’ll revel in the simple joy of a good sandwich as we devour our own New Orleans muffalettas, apple Gouda chicken quesadillas, Italian halibut sandwiches, Mediterranean basil pesto breakfast sandwiches and more. Come hungry and leave well-fed with your lunch for tomorrow! Bring take home containers. Class is hands-on. Please enter school from the Essex lot.
FOOD:734 | 1 session | $39 AGE 60+ | $49 REG
P01 W 6:30-9:30 p.m. | Michelle Melton
April 15 | Kirkwood Sr. HS, C 191

Cheesemaking

Cheesemaking 101

Homemade cheeses are delicious and not too difficult to make. In this day-long workshop, learn steps and important tips for success, gaining an understanding of how milk becomes cheese. Enjoy hands-on experience making ricotta, Neufchâtel (aka farmer’s cheese, a low-fat cream cheese) and yogurt cheese. Demonstration with class participation. All materials are available locally. Class fee includes cheesecloth to take home, illustrated directions, rennet tablets for home trials and a sampling of the cheeses made. Please bring containers to take cheese home with you and a sack lunch for the noon break. The Culinary Arts House has an exterior staircase that is used for entry into the facility. Flagpole in front.
FOOD:765 | 1 session | $61 AGE 60+ | $79 REG
P04 Sa 9 a.m.-3 p.m. | Lisa Payne
March 28 | Culinary Arts House

Main Event Meals

NEW! Healthy Frying With Your Air Fryer

Enjoy fried foods the healthier way! In this class learn to fry like a pro using your air fryer. You will make several items, from apple fritters to fresh zucchini. Come hungry! Please bring containers. Park on Hartford or Hampton. The Culinary Arts House has an exterior staircase that is used for entry into the facility. Flagpole in front.
FOOD:722 | 1 session | $41.50 AGE 60+ | $49 REG
P02 Su 1-4 p.m. | Teri Wiley
Jan. 19 | Culinary Arts House

Cooking With Your Instant Pot

From applesauce to zucchini bread, it’s amazing what can be cooked in an instant pot. Learn how to prep food ahead of time and ways to prepare meals from frozen food. Get dinner on the table quickly and stress-free with a little pre-planning. Please bring containers. Park on Hartford or Hampton. The Culinary Arts House has an exterior staircase that is used for entry into the facility. Flagpole in front.
FOOD:722 | 1 session | $41.50 AGE 60+ | $49 REG
P01 Su 1-4 p.m. | Teri Wiley
Feb. 9 | Culinary Arts House

Dining Out: American Menu Classics

How great would it be to serve your family their favorite restaurant items right at your own dinner table, with the added advantages of quiet family time together minus the restaurant prices? Learn how to make classic yeasty dinner rolls like the ones at your favorite buffet, fried cheese wedges (pepper jack and provel) with arrabbiata sauce, perfectly breaded chicken tenders with homemade ranch dipping sauce, juicy gourmet hamburgers, steakhouse macaroni and cheese, stuffed mushrooms, Caesar salad, perfectly cooked zesty steamed broccoli, fish and chips, chocolate lava cake and more. Come hungry and bring take-home containers. Class includes lots of hands-on cooking. Please enter school from the Essex lot.
FOOD:765 | 1 session | $39 AGE 60+ | $49 REG
P01 W 6:30-9:30 p.m. | Michelle Melton
March 4 | Kirkwood Sr. HS, C 191

NEW! Brunch at Tiffany’s: Brunch for a Crowd

As the warm weather begins, it’s time for parties, potlucks and gatherings for spring brunch events. Learn a variety of sweet and savory brunch options that you can prepare and share with a crowd, including fruit bruschetta, quiche popovers (similar to your favorite cafe’s egg soufflés), bananas foster French toast, and fried potatoes and onions with bacon. Also cook and enjoy shrimp and spinach-stuffed salmon served over garlic herb rice. Park on Hartford or Hampton. The Culinary Arts House has an exterior staircase that is used for entry into the facility. Flagpole in front.
FOOD:725 | 1 session | $41.50 AGE 60+ | $49 REG
P02 Sa 10 a.m.-1 p.m. | Tiffany Smith
March 7 | Culinary Arts House

Brunch at Tiffany’s Afternoon Tea Party

Enjoy a British-inspired high tea party that is perfect for your next baby or bridal shower, or Mother’s day brunch! Learn to make sweet and savory scones, deliciously dainty sandwiches, and beautifully delicious petit pastries using a mix of store-bought and fresh ingredients. Recipes also include contemporary twists on traditional afternoon tea favorites! Also, enjoy a breathtaking tea party tablescape with easy party ideas you can adapt for your next tea-themed event! Park on Hartford or Hampton. The Culinary Arts House has an exterior staircase that is used for entry into the facility. Flagpole in front.
FOOD:725 | 1 session | $41.50 AGE 60+ | $49 REG
P01 Sa 10 a.m.-1 p.m. | Tiffany Smith
April 25 | Culinary Arts House

NEW! Mother’s Day Lunch

Enjoy a Mediterranean-style lunch and learn how to prepare olive tapenade and piyaz with crostini, Niçoise salad and chocolate-dipped strawberries. Please bring containers. Park on Hartford or Hampton. The Culinary Arts House has an exterior staircase that is used for entry into the facility. Flagpole in front.
FOOD:714 | 1 session | $41.50 AGE 60+ | $49 REG
P01 Sa 10:30 a.m.-1:30 p.m. | Jeanette Pingel
May 2 | Culinary Arts House

NEW! A Night Out: Seafood Extravaganza

Are you a seafood lover who lacks the funding to treat yourself to your favorite seafood restaurant as frequently as you would like? Would you like to make some of your favorite seafood dishes at home, but feel uncertain when it comes to handling that lobster tail? Then this class is for you! Bring that special someone, your best friend, or even just yourself out for a seafood extravaganza. Learn how to prepare small lobster tails (the ones that frequently go on sale at your local grocery store for $6 or less) as we cook them to mix into a few different dishes. Appetizers will include a hot shrimp and lobster cheese dip, cheddar chive biscuits, shrimp bisque soup and Caesar salad. For the main course, we will enjoy pan-seared tilapia with a white wine lemon butter sauce, seared scallops, lobster risotto, steamed broccoli and garlic roasted asparagus. The meal will be topped off with a delectable chocolate dessert. Come hungry and bring take-home containers. Class is hands-on. Please enter school from the Essex lot.
FOOD:765 | 1 session | $49 AGE 60+ | $59 REG
P03 W 6:30-9:30 p.m. | Michelle Melton
May 13 | Kirkwood Sr. HS, C 191

Cooking With Friends

Couples Cook: Mardi Gras NOLA Cooking

Just in time for Mardi Gras, grab your partner and let’s visit the Big Easy for date night! Get a taste of New Orleans cuisine making a savory and delicious chicken andouille sausage gumbo! Learn the process of developing the complex flavors that go into a rich and robust authentic NOLA gumbo. Then finish the night with the sweet goodness of peach pecan bread pudding with a caramel bourbon sauce. Park on Hartford or Hampton. The Culinary Arts House has an exterior staircase that is used for entry into the facility. Flagpole in front.
FOOD:755 | 1 session | $41.50 AGE 60+ | $49 REG
P01 Sa 3-6 p.m. | Brittany Coates
Feb. 15 | Culinary Arts House

Couples Cook: Caribbean Nights

Explore the Caribbean Islands for date night! Imagine the sand between your toes and ocean breeze blowing, while dining on delicious traditional Caribbean cuisine. We will start with a small bite appetizer of spicy Panamanian shrimp followed by a savory entrée of Caribbean fish curry and rice. Please bring a container. Park on Hartford or Hampton. The Culinary Arts House has an exterior staircase that is used for entry into the facility. Flagpole in front.
FOOD:755 | 1 session | $41.50 AGE 60+ | $49 REG
P02 F 6-9 p.m. | Brittany Coates
April 3 | Culinary Arts House

Cooking Basics

Introducing very basic food preparation, these classes are taught at a slower pace with one‑on‑one assistance for easy level skill development.

Spring Meals

Learn to cook two delectable meals that are perfect for the spring season, taught at a slower pace with one-on-one assistance for easy level skill development. In the first session prepare fish stick tacos, Mexican street corn, fried hash browns, and cinnamon ice cream. The next week, prepare chicken pot pie, green garden salad, and muddy buddies. Bring take-home containers.
FOOD:723 | 2 sessions | $48 AGE 60+ | $65 REG
P01 M 6-9 p.m. | Latoya Chauncey
April 20-27 | Lindbergh Sr. HS, 128

Comfort Foods

Learn to cook two comforting meals that are great for sharing and taught at a slower pace with one-on-one assistance for easy level skill development. In the first session prepare tater tot casserole, seasoned green beans, and homemade fruit salad. The next week, prepare skillet lasagna, oven-fired Parmesan zucchini, and s’mores casserole. Bring take-home containers.
FOOD:723 | 2 sessions | $48 AGE 60+ | $65 REG
P02 M 6-9 p.m. | Latoya Chauncey
May 4-11 | Lindbergh Sr. HS, 128

Sips and Pours

Roast Your Own Coffee

Warning: This class will spoil your tastebuds for delicious coffee! After taking the class, you will never go back to commercial coffees! Roasting coffee is easier than it sounds and you can do it right in your own home. You will learn the process of roasting your own coffee, the different methods of roasting coffee and their advantages and disadvantages, the characteristics of different green coffees (and where you can find them!) and how you can grind your own coffee. There is an entire sub-culture of people roasting their own coffee; become part of it and enjoy your coffee even more! Bring a container to take home your own roasted coffee. Please enter school from the Essex lot.
FOOD:765 | 1 session | $29 AGE 60+ | $39 REG
P06 Tu 6:30-9 p.m. | Roy Lenox
Feb. 18 | Kirkwood Sr. HS, C 191
P07 Tu 6:30-9 p.m. | Roy Lenox
May 5 | Kirkwood Sr. HS, C 191

Vegetable Meals and Sides

Irresistible Vegetables: Who Knew?

Are you tired of cooking corn, broccoli, carrots and peas the same way every night? Rediscover the wonders of veggies through simple, often quick recipes that will leave your family coming back for more. Put excitement and variety back into your mealtimes with over a dozen recipes you’ll try in this class like roasted lemon pepper cauliflower, Chinese green beans, marsala Brussels sprouts, roasted tomato soup, Parmesan zucchini chips, chocolate zucchini bread, Creole carrots, zesty steamed broccoli, crab stuffed mushrooms, cauliflower au gratin, and much more! Come hungry and bring take-home containers. Class includes a discussion on best practices for roasting, sautéeing, and selecting quality vegetables when shopping as well as lots of hands-on cooking. Please enter school from the Essex lot.
FOOD:735 | 1 session | $39 AGE 60+ | $49 REG
P01 W 6:30-9:30 p.m. | Michelle Melton
Jan. 22 | Kirkwood Sr. HS, C 191

More Irresistible Vegetables

Would you like to learn new ways to make vegetables the stars of your meals or the centerpiece of a tasty snack? Rediscover the wonders of veggies through simple, often quick recipes that will leave your family coming back for more. Make over a dozen tasty veggie recipes including restaurant favorites and gourmet appetizers like Parmesan baked green bean french fries, stuffed Gouda chorizo baby bell peppers, Cajun corn succotash, honey roasted butternut squash, black bean brownies, balsamic roasted tomatoes, minestrone, garlic lemon roasted broccoli, cauliflower fried rice, white bean dip, fried mushrooms, twice-baked potato casserole and much more. Come hungry and bring take-home containers. Class includes a discussion on how to clean, cut and cook various fresh veggies as well as lots of hands-on cooking. Please enter school from the Essex lot.
FOOD:735 | 1 session | $39 AGE 60+ | $49 REG
P02 W 6:30-9:30 p.m. | Michelle Melton
Feb. 19 | Kirkwood Sr. HS, C 191

Even More Irresistible Vegetables

Are you ready for even more recipes and ideas to help you make vegetables the irresistible stars of your meals? In the third installment of irresistible vegetables, we will continue to explore the wonderful world of veggies with even more delicious recipes that will leave your family coming back for more. Discover more than a dozen tasty veggie recipes including Greek salad, roasted broccoli corn chowder, cheddar zucchini corn muffins, French-style sautéed green beans, basil pesto pasta salad, sesame orange broccoli, baked sweet potato fries, mushroom flatbread and more. Come hungry and bring take-home containers. Class includes a discussion on how to clean, cut and cook various fresh veggies as well as lots of hands-on cooking. Please enter school from the Essex lot.
FOOD:735 | 1 session | $39 AGE 60+ | $49 REG
P03 W 6:30-9:30 p.m. | Michelle Melton
April 1 | Kirkwood Sr. HS, C 191


If you are a person with a disability who requires an accommodation in order to participate in any program or activity, please contact the Continuing Education Access Office at 314-984-7704 as soon as possible in advance of the program for consideration of your accommodations request. It is helpful to receive accommodations requests at least 10 days in advance of a program. With less advance notice, it may be difficult to meet needs of interested members.


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