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MARCH-APRIL 2020 CL ASS SC HEDULE

Registration begins 9:00 AM, TUESDAY, FEBRUARY 11

AT DIERBERGS.COM

BOGEY HILLS (BH) 636-669-0049

DES PERES (DP) 314-238-0440

EDWARDSVILLE (ED) 618-307-3818

SOUTHROADS (SR) 314-849-3698

WEST OAK (WO) 314-432-6505

2021 Zumbehl Road Saint Charles , MO 63303

1080 Lindemann Road Des Peres , MO 63131

6671 Edwardsville Crossing Dr. Edwardsville , IL 62025

12420 Tesson Ferry Road Saint Louis , MO 63128

11481 Olive Boulevard Creve Coeur , MO 63141


CONTENTS

DIERBERGS

DIERBERGS CULINARY ACADEMY . . . . . . . . . . . . . . . . . . . . . 2 Learn the fundamentals of cooking in a fun, hands-on class.

C HEFS, RESTAURATEURS, & AUTHORS . . . . . . . . . . . . . . . . . . 3 Pull up a seat in our kitchen to meet some of Saint Louis’ culinary pros.

CULINARY ACADEMY Grades 9th through 12th

A flexible, hands-on series of classes designed to equip high school students with essential kitchen skills for a life-long approach to eating well.

EST. 2019

THE SEASONAL TABLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5 Here are the flavors that are happening this spring.

PIC K YOUR CURRICULUM

THE ART OF COOKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Get to know your ingredients and brush up on your techniques.

Choose classes your’re interested in and skip the ones you’re not. From knife skills to baking, there is something for every aspiring chef.

MOVE AT YOUR OWN PACE

FUN IN THE KITC HEN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Look no further...check out these classes to have fun in and out of the kitchen

High school can be hectic! Each class has multiple dates and locations to fit your schedule.

WORLD FL AVORS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

GET A WELL–ROUNDED K ITC HEN EDUCATION

Where in the world? Join us for a culinary adventure and find out!

BAKING FROM SCRATC H . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Each class will include techniques, equipment overview, food safety, nutrition and more!

You don’t need to be a pastry chef to make bakery-like treats from scratch.

C HEERS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Here’s to what’s new in the world of great beers, trendy cocktails, and incredible wines.

DATE NIGHT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Don’t just have dinner together, make dinner together.

GIRLS’ NIGHT OUT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Grab your girlfriends, roll up your sleeves, and cook some fabulous fun.

WEEKENDS IN THE KITC HEN. . . . . . . . . . . . . . . . . . . . . . . . . 9 A lot of great food happens between Friday and Sunday.

THE BASICS

Grades 9th-12th On your mark... get set... let’s cook! Whether you want to learn to make quick and easy recipes, to bake like a pastry chef, to start eating healthier, or just to cook what you like to eat, DCA is the great place to start. Master the skills you need for kitchen success and enhance your culinary knowledge while making a variety of dishes and have a blast doing it. Grab your friends, come take over our kitchen, and whip up something new! Mixed Green Salad with Fresh Fruit & Toasted Almonds • Meat & ThreeCheese Stuffed Shells with Marinara Sauce • Italian Roasted Broccoli • Chocolate Dump Cake $38

OUT TO LUNC H . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

BH DP WO

KIDS IN THE KITC HEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

BAKING 101

EAT. LIVE. WELL.™ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Discover great food that you can feel good about.

Sun., Mar. 8 Tues, Apr. 7 Sat., Mar. 7

1:00-3:30 PM 6:00-8:30 PM 10:00 AM-12:30 PM

Have a great lunch with us and you’ll have easy weeknight dinner recipes to take home. Fun cooking classes for children grades K-8th.

MARC H CALENDAR . . . . . . . . . . . . . . . . . . . . . . . . . . . 12–13 APRIL CALENDAR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14–15

Grades 9th-12th Love desserts and sweets but don’t have the baking skills needed to make those drool-worthy recipes you find on Pinterest? In this baking class, you’ll build the foundation needed for creating those more elaborate desserts. We include fundamental baking concepts, key techniques, essential terminology, and kitchen safety. You’ll put them to use right away making these tasty treats and then you‘ll enjoy all the delicious results.

• ALL ADULT CLASSES ARE DEMONSTRATION UNLESS OTHERWISE NOTED IN DESCRIPTION.

Fresh Fruit Cobbler • Chewy Double Chocolate Cookies • Sugar-Crusted Blueberry Scones • Birthday Cake Blondies • Banana Cream Pie $35

• HANDS-ON CLASSES – ROLL UP YOUR SLEEVES BECAUSE YOU’RE DOING THE COOKING IN THESE CLASSES. (In hands-on classes, each person may not make every recipe.)

BH WO

Sun., Apr. 26 Wed., Apr. 22

1:00-3:00 PM 6:30-8:30 PM

Katy Zimmer, Culinary Professional Instructor for Dierbergs since 2005

• ALL CHILDREN’S CLASSES ARE HANDS-ON.

INTERNATIONAL ASSOCIATION OF CULINARY PROFESSIONALS

BOGEY HILLS (BH)

636-669-0049

Sally Bruns

DES PERES (DP)

314-238-0440

Christie Maggi

EDWARDSVILLE (ED)

618-307-3818

Loretta Evans

SOUTHROADS (SR)

314-849-3698

Jennifer Kassel

WEST OAK (WO)

314-432-6505

Beth Wilkinson

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

2


C HEFS, RESTAURATEURS, & AUTHORS IRISH FAVORITES FROM AMERISTAR CASINO RESORT

C HEF JAC K MAC’S SPRING TABLE

Queen’s Cuisine Tea Room presents…

Break out the green and join Banquet Chef Erin Douglas for some traditional Irish fare with a little modern twist for one lucky St. Patrick’s Day. You’ll experience a little magic this year with a dazzling Irish feast for a truly enchanted celebration.

Get rid of the winter blahs and join Chef Jack Mac for a wonderful collection of dishes featuring the season’s best flavors. Chef Jack Mac is now Culinary Director for Hamilton Hospitality, a multi-concept restaurant group with some of the best-loved restaurants in St. Louis – Eleven Eleven Mississippi, Vin de Set, and Hamilton’s Urban Steakhouse & Bourbon Bar -just to name a few! In future brochures, he will be highlighting the innovative cuisine from their venues.

For centuries, the United Kingdom has been one of the world’s greatest consumers of tea and has been instrumental in spreading the enjoyment of tea around the world. Jane, native of Melton Mowbry in Leicestershire, England, takes the mystery out of tea selection with this tasting of four quintessential global teas. Of course, tea must be served with a biscuit for dunking. You’ll savor signature tea cakes from the Queen’s Cuisine Tea Room.

Corned Beef & Potato Cakes • Beef Cabbage Rolls • Irish Potatoes • Irish Soda Bread Pudding with Bourbon Crème Anglaise $40 WO Mon., Mar. 16 6:30-8:30 PM Chef Erin Douglas – Banquet/Catering Chef Ameristar Casino Resort – St. Charles MO

TONY’S Tony’s, a St. Louis landmark and nationally acclaimed restaurant for more than 60 years, features awardwinning food, impeccable service, and a sophisticated, elegant dining experience. Join Chef Gerard and his wife, Theresa, as they prepare these two distinctively separate menus. ( The instructor does not provide written recipes; you will be given paper so you can take notes.)

Bibb Lettuce with Artichokes & Hearts of Palm Vinaigrette • Pork Tenderloin with Chianti Sauce • Saffron Risotto • Roasted Fresh Vegetables • Cannoli $50 BH DP

Thurs., Apr. 30 Wed., Mar. 25

6:30-9:00 PM 6:30-9:00 PM

Tony’s Salad • Lobster Albanello with Angel Hair Pasta • Grand Marnier Soufflé with Crème Anglaise $50 SR Thurs., Mar. 19 6:30-9:00 PM WO Wed., Apr. 8 6:30-9:00 PM Executive Chef Gerard Germain Tony’s Restaurant – St. Louis MO Instructor for Dierbergs since 1978

Asparagus Bisque • Arugula with Pickled Radishes, Poached Pears, Goat Cheese, Walnuts, & Red Wine Vinaigrette • Herb Roasted Chicken Breasts over Smoked Ham, Lentils, Spinach, & Grape Tomato Sauté • Raspberry Puff Pastry Napoleon $50 DP Wed., Apr. 15 6:30-8:30 PM WO Wed., Mar. 18 6:30-8:30 PM Executive Chef Jack West MacMurray III Culinary Director Hamilton Hospitality – St. Louis MO Instructor for Dierbergs since 2004

Scottish Shortbread • Lemon Tea Bread • Golden Raisin Scones with Clotted Cream • Victoria Sandwich Cake Tea Tasting British Black Tea • Green Tea • Caffeine-Free Red Tea • CaffeineFree Herbal Tea $38 BH Mon., Apr. 13 6:30-8:30 PM ED Mon., Mar. 23 6:30-8:30 PM SR Mon., Apr. 27 6:30-8:30 PM Jane Muscroft, Owner Queen’s Cuisine Tea Room – Edwardsville IL Instructor for Dierbergs since 2006

WILD ABOUT MUSHROOMS A SL AM DUNK MARC H MADNESS PART Y This spring, host a March Madness party your guests will talk about for years. Whether you invite your friends over during the first round or for the championship game, all you need to do is turn on your TV and keep an endless supply of craft beer and mouth-watering foods coming. Step up your game and please the fans with these creative game ideas to munch on. Everyone is guaranteed to have a ball! A selection of Public House Brewery craft beers will be served in class. Asian Crab Rangoon Nachos with Sweet & Sour Sauce • Trio of Chicken Wings • Coco-Cola Beef Chili • Peach Cornbread Muffins • Sugar & Spiced Peaches over French Vanilla Ice Cream $40 BH Tues., Mar. 31 6:30-8:30 PM ED Tues., Mar. 10 6:30-8:30 PM WO Mon., Mar. 9 6:30-8:30 PM Chef Lee Gustin, Owner Blue Anchor Coffee & Bistro – Warrenton MO Instructor for Dierbergs since 2018

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TEAS & CAKES – BREWS & BAKES

Crazy about mushrooms? You’re in the right place! Mushrooms are quite possibly the most versatile of vegetables! This fabulous fungi with all its distinctive varieties makes it a wonder-ingredient to cook with. Linda’s deeply flavorful recipes, from soup and salad to entrée and pasta, will make mushrooms your new best friend! Linda’s cookbook, Cooking Through the Seasons with Herbs ($10), will be available for purchase.

(Cash or check only. No credit or debit cards.)

Mushroom & Fontina Quesadillas • Wild Rice & Mushroom Soup with Almonds • Mushroom Herb Salad • Spinach & Mushroom Stuffed Pork Loin • Creamy Mushroom Pasta with Baby Greens • Key Lime Cheesecake Squares $40 BH Wed., Mar. 18 6:30-8:30 PM BH Thurs., Apr. 2 11:00 AM-1:00 PM ED Tues., Apr. 7 11:00 AM-1:00 PM SR Tues., Mar. 24 11:00 AM-1:00 PM Chef Linda Walton, Cookbook Author Cooking Through the Seasons with Herbs Instructor for Dierbergs since 2007

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

REMEMBERING MISS AIMEE B’S Join us for another trip down memory lane! Due to the huge success of our first class in January, we are going to look back at more recipes from this quaint cafe and tea room housed in the 1865 Victorian home in Old St. Charles. Miss Aimee B’s closed in 2018, but the memories of their delightful luncheons linger on. Sally selected more wonderfully delicious dishes from their cookbooks for this sentimental journey. Old-Fashioned Tomato Bisque • Waldorf Salad • Morning Glory Muffins • Baked Chicken Salad Pie • Toll House Pie $40 BH Tues., Apr. 7 11:00 AM-1:00 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007 With Special Guest Instructor Michelle Wilson, Former Hostess Miss Aimee B’s Tea Room – St. Charles MO

WINE & DINE WITH SAUCE MAGAZINE What’s trending on the St. Louis food scene this spring? Sauce Magazine knows. Join us for an evening of cooking, eating, and talking about exciting recipes to serve this season. Glenn Bardgett, contributor to Sauce, will pair wine varietals to complement each delicious course. $65 DP Fri., Apr. 17 6:30-9:00 PM Heather Hughes, Managing Editor Sauce Magazine – St. Louis MO Instructor for Dierbergs since 2016 Meera Nagarajan, Art Director Sauce Magazine – St. Louis MO Instructor for Dierbergs since 2014 Glenn Bardgett, Wine Director Annie Gunn’s & Smokehouse Market Chesterfield MO Instructor for Dierbergs since 2012 Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014


THE SEASONAL TABLE IS IT SPRING YET?

DOWN-HOME FRIDAY FISH-FRY

JUICY FRUIT

The advent of spring brings fresh, green brilliance to your table making every meal sparkle with new life. Suzanne’s delicious recipes help you enjoy what the season has to offer for springtime dinner. There’s a lot to love about spring’s most delicious color!

It’s that time of year when succulent seafood takes center stage. Suzanne’s take on the meatless Lenten tradition will lure everyone to the table because a day without meat doesn’t have to feel like a fast. Instead make it a feast with one of these delicious seafood dishes. Get ready to reel in the compliments!

Today, let’s focus on fruits that capture the spirit of a spring day. There’s nothing more refreshing than biting into a delicious and juicy fruit. And while some fruits are best when eaten fresh, others reveal exceptional flavor when cooked creating an incredibly tasty dish with a great depth of flavor. Orange you ready to brighten up your plate?

Stuffed Artichokes • Spring Pea Soup • Turkey Asparagus Roulades • Pasta Primavera • Tabbouleh • Fresh Mint Chocolate Chip Cookies $40 BH Mon., Mar. 16 6:30-8:30 PM DP Mon., Apr. 20 6:30-8:30 PM SR Thurs., Apr. 2 6:30-8:30 PM Suzanne Corbett, Cookbook Author & Certified Culinary Professional Instructor for Dierbergs since 1988

THINK GREEN FOR SPRING After a long cold winter, give your kitchen what it deserves – a bold splash of color. It’s hard not to get excited about spring’s bounty of fresh green produce. Jennifer’s dinner party recipes draw on the abundance of seasonal produce, starting with a light appetizer and ending with a refreshing dessert. Discover just how easy it is being green! Spinach & Pesto Goat Cheese Torte • Grains & Green Salad with Citrus Vinaigrette • Pistachio Crusted Pork Tenderloin • Rosemary Roasted New Potatoes • Grilled Asparagus Gremolata • Grasshopper Tarts $40 SR Tues., Mar. 3 6:30-8:30 PM SR Tues., Mar. 17 11:00 AM-1:00 PM Jennifer Kassel, Dierbergs Culinary Professional School of Cooking Manager since 1998

FRIDAY FISH UN-FRIED Friday fish fries are a staple in the St. Louis area this time of year but they aren’t exactly healthy. The fish part is great as fish are relatively low in calories and saturated fat and high in protein. It’s the fry part that can affect all the hard work you put into your diet Monday through Thursday. So can you make your Friday night fish healthier? With Jennifer’s lighter menu, good ingredients, and healthy cooking techniques, this feel-good, fin-tastic Lenten staple can fit into your living well plan and, best of all, you don’t have to sacrifice flavor. Classic Shrimp Cocktail • Panko Crusted Crunchy Cod with Lemon Aïoli • Super Slaw • Roasted Broccoli Rabe • Homemade Yeast Rolls with Fresh Dill Butter • Lemon Baby Bundt Cakes $40 DP Thurs., Mar. 5 6:30-8:30 PM SR Mon., Mar. 30 6:30-8:30 PM Jennifer Kassel, Dierbergs Culinary Professional School of Cooking Manager since 1998

Southern Fried Catfish • Beer-Batter Cod • Pecan Crusted Fish Fingers • Sweet Slaw • Buttermilk Chive Hush Puppies • Old School Mac ‘n Cheese $40 SR Mon., Mar. 2 6:30-8:30 PM WO Fri., Mar. 13 11:00 AM-1:00 PM Suzanne Corbett, Cookbook Author & Certified Culinary Professional Instructor for Dierbergs since 1988

CATC H OF THE DAY Less than thrilled with your fish cooking skills? Lindsay shows you how easy it is to perfectly prepare your catch. Fish is fast, flavorful, and a fabulous fit for a spring dinner. So what are you waiting for? Get your hooks into these terrific entrées that the whole family will love. Basil Lemonade • Parmesan Kale Salad • Tuscan Salmon • Ahi Tuna Tacos • Tomato Basil Cod $4 5 BH

Fri., Mar. 20

11:00 AM-1:00 PM

ED

Fri., Mar. 13

6:30-8:30 PM

WO Tues., Mar. 24 6:30-8:30 PM Lindsay Schardan, Culinary Professional Instructor for Dierbergs since 2013

SIMPLY LEMONS When life gives you lemons, make every dish in this class! Lemons add a fresh, tangy burst of flavor to both sweet and savory dishes and have a way of making all the other ingredients in a dish shine. From cocktail hour to dessert, these recipes deliver plenty of inspiration for making the most of this bright citrus fruit and provide all the sweet and savory lemon goodness your heart could ever want. What’s not to love? Timeless Lemon Drop Martini • Mixed Greens with Lemon Vinaigrette • Haricots Verts with Lemon Beurre Blanc • Oven-Roasted Salmon with Gremolata • Zesty Ancient Grain Pilaf • Individual Lemon Cheesecakes with Lavender Shortbread Crust $40 BH Tues., Apr. 21 6:30-8:30 PM ED Tues., Mar. 24 6:30-8:30 PM SR Wed., Apr. 8 11:00 AM-1:00 PM SR Thurs., Apr. 30 6:30-8:30 PM WO Tues., Mar. 10 6:30-8:30 PM Jennifer Kassel, Dierbergs Culinary Professional School of Cooking Manager since 1998

Cucumber Melon Sangria • Apricot & Brie Bites • Citrus Spinach Fruit Salad • Pineapple Teriyaki Pork Chops with Citrus Asparagus • Lemon Lava Cakes $40 DP Thurs., Apr. 2 6:30-8:30 ED Mon., Apr. 20 6:30-8:30 SR Mon., Apr. 6 6:30-8:30 WO Wed., Apr. 29 6:30-8:30 Lindsay Schardan, Culinary Professional Instructor for Dierbergs since 2013

PM PM PM PM

Burger’s Smokehouse presents…

TRADITIONAL EASTER DINNER From maple glazed ham to a refreshing lemon cake, here’s what to cook on Easter Sunday. Ham is a staple on Easter dinner tables, and Sally takes that classic and gives it a fresh new twist. Find all the recipes you need to make your Easter meal memorable. Deluxe Bacon Stuffed Deviled Eggs • Raspberry Pretzel Salad • Baked Ham with Maple Sugar Crust • Smoked Gouda au Gratin Potatoes • Glazed Baby Carrots • Four-Layer Lemon Split Cake with Buttercream $40 BH Mon., Mar. 30 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

Burger’s Smokehouse presents…

EASTER HAM DINNER

Celebrate holiday feasting this year with an exceptional meal using Burger’s Smokehouse products. Handmade in California, Missouri, Burger’s Smokehouse ham is rich, smoky, and delicious, the natural way. Christie’s Easter menu starring this flavorful favorite is a must for your springtime gathering. Strawberry & Kale Salad with Crispy Ham & Tahini Dressing • Herbed Potato Rolls • Cider Braised Ham with Caramelized Apples & Onions • Roasted Potatoes & Radishes with Lemon Butter & Pine Nuts • Roasted Asparagus with Artichoke Cream Sauce • Candied Lemon Cheesecake with Blackberries $40 ED Wed., Apr. 8 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

CURRENTLY CRAVING… THE FL AVORS OF SPRING March into spring! It has arrived (finally!) and it’s time to celebrate with a delicious spring dinner. Take a break from the heavy meals of winter and get together with family and friends for great menu based on familiar classics, but each with a fresh twist! Say goodbye to old man winter for another year and welcome the longer, sunnier days with this bright and refreshing spread. Spinach & Artichoke Pinwheels • Strawberry Salad with Poppy Seed Dressing • Ham & Gruyère Quiche • Springtime Potato Salad with Herb Vinaigrette • Raspberry Genoise Cake with Lemon Buttercream $38 BH Mon., Mar. 23 6:30-8:30 DP Tues., Apr. 28 6:30-8:30 SR Thurs., Apr. 9 6:30-8:30 WO Wed., Mar. 11 6:30-8:30 Katy Zimmer, Culinary Professional Instructor for Dierbergs since 2005

PM PM PM PM

A MONTH OF SUNDAY SUPPERS Do you remember in Sunday Suppers? When everyone would gather around the table, talking about their week and what they are looking forward to for the next week. This tradition of bringing the family together for informal Sunday suppers is making a comeback. Whether you’re craving a cozy classic straight out of grandma’s kitchen or want to create new traditions with modern favorites and meatless mains, these foolproof recipes deliver perfect results every time. You can reclaim Sunday night one delicious dish at a time! Chicken Vesuvio • Pork Loin with Blackberry Marsala Glaze • New Mexico Enchiladas • Linguine Carbonara with Asparagus • Banana Split Trifle $45 ED Wed., Mar. 11 11:00 AM-1:00 PM ED Mon., Apr. 6 6:30-8:30 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997

BRUNC H AT TIFFANY’S Go lightly into your spring celebration with a carefree yet oh so elegant brunch. You’ll fall in love with this gem of a menu inspired by one of Hollywood’s true classics. Little black dress not required! Tiffany Blue Martinis • Black Cat Canapés • Broiled Tomato Tiaras • Fifth Avenue Beef Filet with Holly’s Hollandaise • Moon River Roasted Potatoes • The Yellow Diamond Lemon Bars $40 SR Thurs., Mar. 12 6:30-8:30 PM SR Fri., Apr. 3 11:00 AM-1:00 PM Jennifer Kassel, Dierbergs Culinary Professional School of Cooking Manager since 1998

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

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EASY ENTRÉES IN MINUTES

STUFFED & SAUCED

Want to know why everyone hangs out in Loretta’s kitchen? Because she’s the expert at creating upscale yet supereasy entrées that you’ll share with family and friends again and again. These simply delicious recipes are perfect for both casual, sit-down family meals and impressive company dinners that deserve exceptional food.

Want to stun guests at your next dinner party? Sally turns up the heat in the kitchen with three amazing entrée recipes that are stuffed with a savory filling and served with a flavorful sauce. She even shares a stuffed side dish and dessert.

Tijuana Chicken • Seared Pork Chops with Pancetta Pan Sauce • Grilled Steak Sandwiches with Caramelized Shallots • Mustard & Dill Crusted Salmon • Hazelnut Shortcakes with Strawberry Cream $45 ED Tues., Mar. 31 6:30-8:30 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997

WINTER’S L AST COMFORT MEAL While spring is on the horizon, it’s not quite here yet. Why not celebrate the onset of warmer weather with one last comfort meal. Everyone loves a turkey and mashed potato dinner so why serve it only in November? Liz’s menu is made for anyone wanting a hearty meal and a little taste of home. Try these comforting classics tonight for one last hurrah for winter. Creamed Wild Mushrooms over Puff Pastry • Marinated Turkey Tenderloin Basted with Herb Butter • Caramelized Onion Potato Mash • Sweet & Sour Green Bean Bundles Wrapped in Bacon • Apple Pecan Cake with Caramel Sauce & Cinnamon Whipped Cream $40 BH DP SR WO

Wed., Mar. 4 Thurs., Mar. 12 Tues., Mar. 31 Fri., Mar. 6

6:30-8:30 6:30-8:30 6:30-8:30 11:00 AM-1:00

PM PM PM PM

Liz Parker, Culinary Professional Instructor for Dierbergs since 2016

REFRESHING SPRING C HIC KEN DINNER The sun is shining, the grass is growing, so make the most of spring and give your favorite weeknight staple a seasonal (and seriously tasty) update. Spring chicken is the star of the show in this bright, fresh, and flavorful meal that is sure to win applause from your family and friends. Served with a seafood appetizer, fruit and green salad, rice side dish, and a yummy dessert, Liz’s dinner is sure to put a little extra spring in your step. Lobster, Shrimp, & Scallop Gratin • Mixed Green Salad with Granny Smith Apples, Red Grapes, Boursin Cheese, & Rice Wine Vinaigrette • Herbed Dijon Chicken with White Rice Pilaf • Warm Chocolate Cakes with Vanilla Ice Cream $40 DP SR

Wed., Apr. 22 Mon., Apr. 20

6:30-8:30 PM 6:30-8:30 PM

Liz Parker, Culinary Professional Instructor for Dierbergs since 2016

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Stuffed Beef Petite Tenders with Cherry Port Wine Sauce • Mediterranean Stuffed Pork Loin with Italian White Wine Sauce • Turkey Breast with Spinach Pesto Stuffing with Rosemary Cream Sauce • Mixed Vegetable Gratin with Smoked Gouda • Black Forest Cake with Chantilly Cream $45 BH Wed., Apr. 8 6:30-8:30 PM DP Tues., Mar. 24 6:30-8:30 PM ED Mon., Mar. 16 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

UPDATED STEAKHOUSE SPECIALTIES Forget making reservations! Bring the steakhouse to your house with this hearty menu of updated dining classics. You can master restaurant-caliber cooking in your home kitchen with this creative spin on America’s famed cuisine. Who makes the most enticing and innovative steakhouse fare in town? You do! Shrimp de Jonghe • Caesar Salad with Fresh Made Croutons • Pan-Seared Strip Steak with Red Wine Pan Sauce • Loaded Baked Potatoes • Four-Layer German Chocolate Cake with Fresh Whipped Cream $42 BH Thurs., Apr. 2 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

STEAKHOUSE DINNER AT HOME Entertaining with a classic steakhouse dinner is one of today’s hottest dining trends. Gather your friends together this weekend and cook up this popular restaurant-style menu. This 4-course dinner can easily be made at home and is guaranteed to bring real steakhouse flavors to your table. Sun-Dried Tomato Wedge Salad • Steak Medallions with Mushroom Demi-Glace • Individual Potato Gratins • Caramelized Onion & Bacon Sautéed Green Beans • Bourbon Bacon Cupcakes $42 DP Tues., Apr. 14 6:30-8:30 PM ED Thurs., Apr. 2 6:30-8:30 PM ED Wed., Apr. 15 11:00 AM-1:00 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997

WHEN SALLY MAKES DINNER: A LITTLE SURF A LITTLE TURF Back in the Sixties ordering surf and turf off the menu meant lobster tail and filet mignon, but today anything goes. Now surf and turf is essentially any combination of red meat and seafood served together. But you don’t have to go out to eat a surf and turf dinner. Sally’s sophisticated menu is all you need to impress at your next dinner party. Beef Petite Tender on Crostini with Horseradish Aïoli • Fresh Spinach Salad with Bacon Vinaigrette • Crab-Stuffed Salmon with Savory Crumb Topping • Garden Vegetable Risotto • Smoked Sea Salt Chocolate Tart $45 BH Mon., Apr. 20 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

KENTUC KY DERBY PART Y Even if you can’t make the trip to Churchill Downs this year, you can still experience the excitement of a Kentucky Derby celebration. Beth puts her own creative spin on some classic Derby dishes that will bring the spectacle of the Derby home to your guests. So grab a seat and get ready for the most exciting two minutes in sports. Ladies (and gents, if desired), don your wildest and fanciest hat for a fun Day-at-the-Races hat contest. (optional) Classic Mint Julep • Shrimp Dip Divine • Mixed Greens with Bourbon Vinaigrette • Kentucky Hot Browns • Bourbon Marinated Pork Tenderloin • Chocolate Bourbon Pecan Pie Bites $40 WO Fri., Apr. 24 11:00 AM-1:00 PM WO Thurs., Apr. 30 6:30-8:30 PM Chef Beth Wilkinson Dierbergs Culinary Professional School of Cooking Manager since 2015

FAB FIVE When it comes to getting a terrific meal on the table, five is the magic number! No way, you say? Absolutely yes! Beth creates a trendy dinner menu, all with just five ingredients. Whether you’re a hungry minimalist or just too busy to cook, these five-ingredient recipes are simple and satisfying. You’ll be amazed at what you can create with just five ingredients! Blackberry Mustard Roasted Pork Tenderloin • Leek & Gruyère Mac ’n Cheese • Asparagus with Mint & Lemon Vinaigrette • Warm Indian Spiced Potatoes • Turtle Tart with Homemade Caramel Sauce $40 BH Mon., Apr. 6 6:30-8:30 PM WO Mon., Mar. 23 6:30-8:30 PM WO Tues., Apr. 21 11:00 AM-1:00 PM Chef Beth Wilkinson Dierbergs Culinary Professional School of Cooking Manager since 2015

DERBY DAY BUFFET More than just a world-famous horse race, the Kentucky Derby is the perfect reason to throw a party. This collection of the Kentucky-inspired recipes makes the most of the region’s traditional flavors and ingredients. After watching the Run for the Roses, head to the buffet table set with Southern charm and get your celebration off to the races. You can’t lose with this spirited menu that celebrates the Run for the Roses. You can bet on that! Kentucky Mint Julep • Benedictine • Churchill Hill Downs Shrimp & Cheddar Grits • Louisville Hot Browns • Derby Day Tartlets $40 BH Mon., Apr. 27 6:30-8:30 PM SR Wed., Apr. 29 6:30-8:30 PM Suzanne Corbett, Cookbook Author & Certified Culinary Professional Instructor for Dierbergs since 1988

Missouri Beef Industry Council presents…

BEEF UP YOUR WEEKEND PART Y It’s no secret that Missourians LOVE beef. So we’ve teamed with Missouri Beef Industry Council to develop a fabulous party menu that makes cooking with beef a truly satisfying experience. Discover just how easy it is to prepare delicious, wholesome beef dishes that family and guests will enjoy. This awesome dinner puts the fun back in entertaining. Join us for a taste of the good life! Roasted Marrow Butter on Grilled Bread with Mushrooms • Greek Salad with Grilled Beef Filet Tossed in Tzatziki Dressing with Grilled Pita • Slow-Cooked Beef Pot Roast Soup with Roasted Vegetables & Lemon Crema • Triple Chocolate Brownies with Salted Cream $45 DP Mon., Mar. 30 SR Mon., Apr. 13 Christie Maggi, Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

6:30-8:30 PM 6:30-8:30 PM


THE ART OF COOKING DAY IN THE KITCHEN BASIC PREP & COOKING SKILLS Hands-On Class

Pull up a cutting board and get a grip on your knife skills. Then use all of the ingredients you prep to create these great-tasting dishes. (Knives and cutting boards will be provided for use in class.)

Pad Thai with Stir-Fried Chicken & Peppers • Seared Scallops with Brown Butter & Roasted Cauliflower • Mushroom & Butternut Squash Soup with Grains • Citrus Salad with Honey Red Wine Vinaigrette • Roasted Pork Loin with Grape & Balsamic Vinegar Sauce • Broiled Flank Steak with Soy Steamed Green Beans • Moroccan Braised Chicken with Dried Fruit Couscous • Chocolate Dump Cake with Raspberry Glaze • Honey Poached Apples with Caramel Sauce $80 DP Sat., Mar. 21 11:00 AM-3:00 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

CL ASSIC ITALIAN Hands-On Class

Want to cook Italian classics? From pasta to polenta, crostini to cannoli, we’ll cover all of your favorites to create a fantastic Italian feast. Experience the joy of Italian cuisine. Caponata Crostini • MozzarellaFilled Arancini • Housemade Pasta with Marinara & Meatballs • Roasted Four-Cheese Tomato Lasagna • Osso Buco on Creamy Blue Cheese Polenta • Potato Gnocchi with Pesto • Tuscan Grilled Chicken with Braised Greens • Pizza Margherita with Fresh Dough • Risotto Milanese • Cannoli • Tiramisu $100 DP Sat., Apr. 4 11:00 AM-3:00 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

INSTANT POT: FAMILY FAVORITES Looking for delicious meals that fit into your hectic schedule and satisfy the entire family? Your dinner dilemma just got a whole lot easier. These familyfriendly meals can be ready in a flash with the help of your Instant Pot. Each recipe is made without processed ingredients, so you can be sure your meals are packed with nutrients, making them just as nourishing as they are tasty. Whether you’re cooking for picky eaters or prepping for a weeknight dinner with the whole family, Beth’s recipes are sure to provide mouthwatering meals that will be loved by all. Florentine Meatloaf • Beef Tips with Onion & Mushroom Gravy • Baby Carrots with Honey Lemon Butter • Homemade Applesauce

$40

DP Thurs., Mar. 19 11:00 AM-1:00 ED Tues., Apr. 28 6:30-8:30 SR Tues., Mar. 10 6:30-8:30 WO Tues., Mar. 3 6:30-8:30 WO Thurs., Apr. 16 11:00 AM-1:00 Chef Beth Wilkinson Dierbergs Culinary Professional School of Cooking Manager since 2015

PM PM PM PM PM

CRÊPES À L A SALLY

IT’S A PIEROGI PART Y!

Crêpes both look beautiful and taste delicious and are so much easier to make at home than you think. They are perfect for any meal, both savory and sweet. You can make a savory crêpe for dinner and followed with a sweet crêpe for dessert! Sally shows you how to make crêpe batters, cook them perfectly, and finish them with mouthwatering fillings, toppings, and garnishes. You’ll be a master crêpe maker in no time!

Hands-On Class

Homemade pierogi are dumplings with a tender dough and savory or sweet fillings, similar to ravioli. They are stuffed, boiled, and fried up in melted butter for a delicious, indulgent, total comfort food dinner. They require only basic ingredients to make at home and no special equipment. Don’t be surprised when you devour a dozen in one sitting!

Ham & Swiss Crêpes with Sherry Mushroom Bechamel • Savory Cheesy Chicken Stuffed Crêpes • Italian Stuffed Crêpes with Bolognese Sauce • Mixed Berry Crêpes with Mascarpone & Lemon Curd • Spring Salad with Sweet Vinaigrette $40

Sweet Pierogi with Sage & Brown Butter Sauce • Pierogi in Pomodoro Sauce • Pierogi with Creamy Mushrooms & Sherry • Four-Layer German Chocolate Cake with Pecan-Coconut Filling $42

BH Fri., Mar. 6 11:00 AM-1:00 PM BH Tues., Apr. 28 6:30-8:30 PM SR Thurs., Apr. 23 6:30-8:30 PM WO Tues., Apr. 14 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

THE BASICS: KNIFE SKILLS – C HOP LIKE A C HEF Hands-On Class

AIR FRYER: HOMEST YLE COMFORT FOODS The air fryer is the easy modern tool that can cook all your family’s favorite foods. Loretta shares her expertise for using this game-changing appliance with her delicious comfort food recipes that are fuss-free, family friendly, and simply delicious. The best thing about the air fryer is the variety of what you can make in it, effortlessly and without having to use numerous pots and pans. Come discover how to get the most out of your air fryer! Seasoned Air-Fried Whole Chicken • Chardonnay Shallot Butter Air-Fried Potatoes • Easy Spaghetti with Air-Fried Meatballs • Bacon Jam Grilled Cheese Sandwiches • Maple Cinnamon Peach Turnover Pies $42 BH Thurs., Apr. 9 6:30-8:30 PM ED Thurs., Mar. 12 6:30-8:30 PM ED Sun., Apr. 19 1:00-3:00 PM SR Mon., Mar. 16 6:30-8:30 PM WO Mon., Apr. 27 6:30-8:30 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997

Spend some quality time with one of the most important tools in your kitchen. Chef Beth will give you the confidence you need to keep your cool (and your fingers) as you learn knife care and safety, practice techniques, and get comfortable with some classic cuts.

(Knives and cutting boards will be provided for use in class.)

Fresh Salsa & Chips • Chicken Vegetable Stir-Fry with Rice $40 WO Sun., Apr. 19 12:00-3:00 PM Chef Beth Wilkinson Dierbergs Culinary Professional School of Cooking Manager since 2015

BH Wed., Mar. 11 6:00-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

SPRING PASTA WORKSHOP Hands-On Class

Learn how to make, roll, cut, and shape fresh pasta, then use it to fashion these wonderful creations. You’ll bundle up pasta in delicious fillings and serve with delectable sauces. You’ll come away from this class knowing how to whip up delicious fresh pasta dishes that would make someone’s Italian mother somewhere very proud. Butternut Squash Carbonara with Whole Wheat Spaghetti • Fresh Linguine Noodle with Alfredo Sauce Topped with Crisp Pancetta & Frizzled Brussels Sprouts • Three-Cheese Ravioli in Roasted Tomato Sauce • Cinnamon Fried Pasta with Chocolate Ricotta Dip $45 DP Mon., Apr. 27 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

FUN IN THE KITC HEN SPRING FLORAL CENTERPIECE & TABLESCAPE

MAKE- AHEAD MEAL PREP

Learn to arrange flowers like a pro. Dierbergs Signature Florist, Keith Parris lets you in on a few designer secrets for stunning tablescapes as you create a beautiful arrangement to take home. He’ll show you three different variations adding an assortment of fresh seasonal flowers. This lunch menu will also be served.

Enjoy a night out and go home with five family-friendly recipes that come together quickly and easily. Hayley will help you whip up balanced and delicious meals so when there’s no time to think about dinner, you don’t have to.

Easy Chicken Tortilla Soup • Southwest Chopped Salad • Strawberry Margarita Mousse $55 ED Sat., Mar. 14 12:00-2:00 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997 With Special Guest Instructor Keith Parris, Dierbergs Signature Florist

Hands-On Class

Fajita Bowl • Thai Crunch Bowl with Homemade Peanut Sauce • Turkey Club Salad with Homemade Dressing • Chicken Parmesan Bake • Thai Crunch Bowl with Homemade Peanut Sauce • Crunchy Chocolate Snack Bars $40 BH Wed., Apr. 22 6:30-8:30 PM DP Wed., Apr. 8 6:30-8:30 PM WO Mon., Apr. 20 6:30-8:30 PM Hayley Sohn, Culinary Professional Basically It Meals

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

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WORLD FL AVORS

BAKING FROM SCRATC H CANDY BAR CUPCAKES Hands-On Class

Lindsay raided the candy aisle for her latest collection of cupcakes. We’ll do the baking so you can have more time to perfect your decorating skills. You’ll take home your sweet creations to share. Reese’s Peanut Butter Cup Cupcakes • Rolo Cupcakes • Hershey’s Cookies & Cream Cupcakes • Snickers Cupcakes • Junior Mint Cupcakes • Mounds Cupcakes $40 DP Sat., Apr. 18 11:00 AM-1:00 PM Lindsay Schardan, Certified Pastry Chef Dierbergs European Bakery Instructor for Dierbergs since 2013

THE FRENC H MACARON: A BURST OF SPRING Hands-On Class

Add a burst of spring to your baking with these light sandwich cookies. Loretta gives these adaptable French confections a spring-inspired makeover with inventive flavors and luscious fillings. Get hands-on practice whipping meringue and mixing batter to deliver three delectable French macarons using Loretta’s step-by-step instructions. Everyone will take home a dozen of these sophisticated little cookies. Lemony Lavender Macarons • Orange Blossom Macarons • Vanilla Bourbon Buttercream Macarons $42 ED Wed., Mar. 18 6:30-9:00 PM ED Thurs., Apr. 30 11:00 AM-1:30 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997

MACARON V. MACAROON Hands-On Class

Don’t be confused. These two confections with similar names may look totally different but they are equally divine. Christie shares her secrets so you can create French macarons and American macaroons that are simply irresistible. Red Velvet Macarons with Cream Cheese Filling • Orange Macarons with Chocolate Buttercream • Vanilla Macarons with Raspberry Buttercream • Lemon Almond Macaroons • Pecan Chocolate Chip Coconut Macaroons $42 DP Thurs., Apr. 23 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

SPRING BAKING – FROM SWEET TO SAVORY

SPRINGTIME IN PARIS

Hands-On Class

Spring has sprung and it’s time to get your bake on! Start the new season with these sweet and savory treats that make celebrating special occasions a breeze. Whether you’re baking entrées for breakfast or brunch or bakeryworthy goodies for birthdays or family gatherings, these home-baked recipes make entertaining a cakewalk. Egg, Ham, & Cheese Puff Pastry Tarts • Bacon, Potato, & Gruyère Quiche • Vanilla Texas Sheet Cake with Creamy Vanilla Buttercream • Berry Tart with Lemon Curd Mascarpone • Lemon-Lime Mint Spiked Lemonade $42 ED Fri., Mar. 20 11:00 AM-1:00 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997

BAKE UP SOMETHING SWEET! Hands-On Class

Let the baking begin… because no meal is complete without a sweet treat. Whatever strikes your fancy, Sally’s baked up recipes that are sure to impress your party guests. These luscious dessert recipes will satisfy every sweet tooth this spring – or really any time of year.

You may not be able to visit Paris this spring but you can enjoy these delectable, do-able dishes that brings home the charm and culture of Paris cafes. It’s a wonderful celebration of the food that you find on every street corner, in every neighborhood. Simple, filling, and comforting, making French classics at home will have you yearning to travel to Paris. Classic French Onion Soup • Salad Niçoise • Coq au Vin • Haricots Verts with Toasted Almonds • Yeast Rolls with Gruyère & Thyme • Lemon Berry Clafouti $42 ED Wed., Mar. 4 6:30-8:30 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997

BH Sun., Mar. 22 12:00-2:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

BH Thurs., Mar. 19 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

DINNER ON THE HILL

Drip, drip, drop! Everyone knows that April showers bring May flowers… but this April Showers Cake will have you showered with nothing but praise! Whether you’re celebrating a bridal or baby shower, a spring birthday, or just love the rain, this fun and colorful cake is a cheerful way to brighten up any party, even on the rainiest of days! April Showers Cake

$35

WO Thurs., Apr. 16 6:30-8:00 PM Becky Setzer, Dierbergs Bakery Manager & Cake Decorator Instructor for Dierbergs since 2018

Gather everyone around your table for a fabulous dinner inspired by the traditions of St. Louis’ famous Italian neighborhood. You’ll love this take on these hometown fare favorites. Ravioli Quattro with Brown Butter & Pignoli (Four-Cheese Stuffed Ravioli with Brown Butter & Pine Nuts) • Pork Braciole with Chianti Reduction (Stuffed Pork Tenderloin with Wine Reduction Sauce) • Butternut Squash & Sage Risotto • Green Beans with Prosciutto, Gruyère, & Walnuts • Strawberry & White Chocolate Tiramisu Parfaits $45 BH Mon., Mar. 2 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

7

Want to learn to make sushi at home? It isn’t tricky – all it takes is the right fresh ingredients, a little practice, and some expert advice. In no time at all, you’ll be making sushi that will wow family and friends. They’ll love the flavor and taste of this distinctly unique part of Asian cuisine. Garlic Chili Coated Edamame • Spicy Tuna & Cucumber Sushi Stack • Salmon & Avocado Inside-Out Roll • Crab California Roll • Lime Shrimp & Mango Hand Roll $42 DP Mon., Mar. 9 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

Explore the culinary delights of France with these easy recipes and turn your kitchen into your very own French bistro. Sally brings home all the charm of dining on a 4-course meal of elegant French cuisine, the perfect fare for friends and family. Whether dining in a cozy French bistro or in your own home, the romance and enduring appeal of French cooking is undeniable. So take a trip to culinary France with the perfect guide! French Onion Soup Famous-Barr Style • Caesar Salad with Fresh Made Croutons • Classic Chicken Cordon Bleu with Béarnaise Sauce • French Green Beans with Caramelized Onion, Bacon, & Toasted Walnuts • French Apple Tart with Crème Anglaise $42

Hands-On Class

Hands-On Class

RETRO FRENCH BISTRO

Bakery-Style Raspberry Cream Cheese Coffee Cake • Browned Butter Peach Cobbler • Butterscotch Toffee Blondies • Texas-Size Lemon Blueberry Muffins with Almond Streusel • Flourless Chocolate Cake with Homemade Fudge Sauce $42

APRIL SHOWERS CAKE

HANDS-ON SUSHI, SUSHI HANDS-ON

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

TAMALES & SANGRIA 2020 Hands-On Class

Are you looking for tamale recipes that you can prepare at home? Gather in our kitchen and learn how to make masa dough as well as fill, wrap, and steam tamales to perfection. Making tamales isn’t difficult, but it will go more smoothly with some guidance. Once you’ve mastered the basic techniques, you’ll be whipping up the best-tasting tamales in no time. This culinary adventure is sure to delight and impress all those tamale lovers in your life! Traditional Sangria • Queso Dip & Chips • Beef Tamales • Green Chile & Cheese Tamales • Avocado Crema • Tomatillo Salsa • Apple Pie Tamales with Cinnamon Whipped Cream $42 WO Fri., Mar. 27 6:30-9:00 PM Chef Beth Wilkinson Dierbergs Culinary Professional School of Cooking Manager since 2015


C HEERS ANHEUSER-BUSCH BEER TASTING DINNER: EAT, DRINK, & BE IRISH Celebrate this luckiest of days with great food and great beer! You’ll feast on a fantastic spread of Irish-inspired foods and toast St. Patrick’s Day with fine Anheuser-Busch beers. Our beer expert will explain how beers are made and show you how to pair them with this dazzling menu. Beer Cheese Spread with Hot Honey Pretzels • Wilted Spinach Salad with Lager Vinaigrette • Baked Potato Soup • Classic Reuben Sandwiches • Chocolate Bread Pudding with Irish Cream Sauce $42 BH Thurs., Mar. 12 6:30-8:30 PM Chef Linda Walton, Cookbook Author Instructor for Dierbergs since 2007 With Special Guest Instructor Mike Amad, Brewmaster Anheuser-Busch InBev Brewery Instructor for Dierbergs since 2010

Angel’s Envy Bourbon presents…

DIVINELY INSPIRED DINNER Kick your meals to whole new level by adding a touch of Angel’s Envy to your recipes. Christie presents this award-winning bourbon as a distinctive ingredient in her both of her spirited menus. Turn your party into the heavenly event of the season! Angel’s Envy Bourbon There’s bourbon…and then there’s divine inspiration painstakingly crafted into a spirit so sublime you’ll want to share it with the world. At Angel’s Envy, they make the second one. Find out what makes their various expressions so exceptional delicious. Low Country Shrimp & Andouille on Red Pepper Grits • Grilled Romaine with Blue Cheese Buttermilk Dressing • Bourbon BBQ Braised Brisket with Kale & White Bean Salad • Derby Pie Brownies with Pecan Bourbon Sauce $55 DP

Mon., Mar. 2

6:30-8:30 PM

Garlic Glazed Shrimp with Bourbon Pickled Cucumber Salad • French Onion Mac & Cheese • Butter Basted Strip Steak with Mushrooms & Shallots • Brown Butter Almond Torte with Bourbon Caramel $55 ED Thurs., Mar. 26 6:30-8:30 PM SR Wed., Apr. 22 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014 With Special Guest Instructor Clare Noble, Angel’s Envy Whiskey Guardian

Kilbeggan Irish Whiskey presents…

ST. PADDY’S DAY CELEBRATION It’s said that everyone is Irish on St. Patrick’s Day! You’ll discover a pot of gold in these delicious Irish-inspired dishes made with a little twist. Christie works a little magic to make your St. Paddy’s Day feast a true celebration. Kilbeggan Irish Whiskey Ireland’s Kilbeggan Distilling Company is the oldest licensed distillery of its kind in Ireland. Founded in 1757, Kilbeggan is an elegant, sweet, and malty blend of Irish whiskey. Discover a whiskey that is rich with both history and flavor. Shrimp Steamed in Cider with Bacon • Herb Soda Bread with Salted Irish Butter • Corned Beef & Cabbage Sliders with Fried Potatoes & Mustard Cream • Bread & Butter Pudding with Irish Cream $45 DP Wed., Mar. 11 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014 With Special Guest Instructor Matt Longueville, STL Barkeeper

Beam Suntory presents…

CINCO DE MAYO FIESTA!

Cinco de Mayo only comes around once a year so it’s time to celebrate the explosive flavors of Mexican cuisine. Enjoy a culinary trip south of the border with this wonderful meal full of fun, fantastic Mexican flavors. Impress your friends with your new dishes that will be the hit of the party. Your life is about to get hot and spicy! Meal will be served with cocktails made with Hornitos Blue Agave Tequila. Mexican Street Corn Tostadas • Coconut Lime Shrimp Enchiladas with Salsa Verde • Grilled Chicken with Cilantro & Red Onion Butter on Black Bean & Rice Salad • Churro Cheesecake Bars $45 DP Thurs., Apr. 30 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014 With Special Guest Instructor Matt Longueville, STL Barkeeper

On The Rocks Premium Cocktails presents…

BRINGING THE BAR TO YOU The House of Suntory presents…

JAPANESE STREET FOOD WORTH KNOWING! Hands-On Class

Each year Japan holds more than 100,000 events, and one of their most charming features is the traditional street food vendors offering a wide variety of regional sweets and savory delicacies. Join us for an interactive dining experience. Each person will rotate through cocktail stations to customize their own drinks using The House of Suntory Japanese Spirits: whisky, gin, and vodka. Then you’ll cook up some popular Japanese street foods. If you’re looking for a Japanese foodie adventure without traveling to the other side of the world, this class is for you! Wasabi & Soy Sauce Glazed Chicken Yakitori • Seafood Takoyaki • Griddled Ramen Noodles with Your Choice of Toppings • Japanese Street Crêpes with Spring Fruit $45 BH Wed., Mar. 25 6:30-8:30 PM WO Thurs., Apr. 9 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014 With Special Guest Instructor Matt Longueville, STL Barkeeper

There’s hardly a better to way to unwind after a long day than cozying up to the bar with a few good friends for cocktails coupled with shareable snacks and appetizers. While classic bar food is designed as a companion to drinking, it can get a little boring! Christie upgrades your run-of-the-mill bar selections to fancy cocktail party fare served with On The Rocks Premium Cocktails. You can now whip up these elevated bites in the comfort of your own kitchen. On The Rocks Cocktails The word is spreading! OTR offer six classic cocktails that were created by mixologists and made with high-end spirits, all-natural ingredients, and no preservatives. OTR is changing perception of ready-to-serve craft cocktails. They’re perfect for those times when everyone wants something different to drink! Seared Scallops with Caramelized Pineapple Relish • Warm Goat Cheese with Cranberry Chutney & Grilled Bread • Mushroom Fontina Steak Puffs • Spicy Tuna & Avocado on Coconut Rice $45 DP Wed., Mar. 4 6:30-8:30 PM WO Wed., Apr. 15 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

Hope Family Wines presents…

MODERN SURF & TURF FEST This spring, turn an ordinary night into an extraordinary evening. Join us for an exceptional culinary experience as Christie prepares a seasonal menu and shows you course by course how wine brings out the very best in these delectable dishes. Hope Family Wines This familyowned winery produces five unique labels. For more than 30 years, they’ve maintained sustainable farming practices as they cultivated vineyards in California’s central coast. Salt Roasted Scallops with Pistachio Pesto • Salad of Avocados with Goat Cheese & Green Onion Dressing • Roasted Beef Petite Tender with Caramelized Garlic & Red Wine Glaze • Mushroom & Cauliflower Gratin • Citrus Coconut Panna Cotta with Coconut Cashew Brittle $50 DP Wed., Mar. 18 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

COOKING WITH WINE 101 Just for fun, splash a little something into your regular favorites to bring out the flavors of the foods you already love! Uncork your imagination – one splash and one dish at a time! Spinach, Pears, & Gorgonzola Salad with Riesling Vinaigrette • Chicken Marsala with White Cheddar Potatoes • White Wine Shrimp Alfredo • Beef Tips with Red Wine Sauce • Red Wine Chocolate Cupcakes $42 ED Fri., Mar. 6 7:00-9:00 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997

SPIRITED COOKING WITH RUM & TEQUIL A Have you ever cooked with rum or tequila? Forget about those boozesoaked desserts and think savory! Cooking with spirits enhances food with new flavors and adds instant oomph to dishes making them more interesting. So raid your liquor cabinet and think outside the (cocktail) glass! Caribbean Cooler • Mango Margarita • Tropical Fresh Fruit Salad • Tequila Lime Chicken with Parma-Rosa Sauce • Southwest Rice Pilaf with Corn & Black Beans • Key Lime Pie with Fresh Whipped Cream $45 BH Wed., Apr. 15 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

8


DATE NIGHT

GIRLS’ NIGHT OUT

UPTOWN COMFORT FOOD

SPIEDINI, ANYONE?

GIRL POWER!

When you’re longing for lighter spring dishes but there’s still a bit of chill in the air, set your table with one last comfort food meal. This superb blend of everyday favorites with a few special touches is just what you’re craving.

Hosting friends for dinner should always be this easy. Nancy shares her expert how-to plan so you can enjoy your guests and not spend the evening in the kitchen. This party-ready menu is just what you need to serve up some fun in style. It’s the perfect way to swing into spring!

A fun girls’ night out is actually good for you! You can boost your health with just a smile and a good time. De-stress, un-wind, let your hair down, and you’ll feel so much better. It’s all about fun! It’s all about girl power!

Hands-On Class

Artichoke Crab Dip • Spinach Salad with Sweet Sesame Seed Dressing • Beef Tips with Whiskey Cream Sauce • Green Beans with Caramelized Petite Onions & Balsamic Reduction • Double Stuffed Potatoes • White Chocolate Brownies with Chocolate Caramel Macadamia Sauce for each couple $100 BH Fri., Mar. 27 7:00-9:00 PM Chef Linda Walton, Cookbook Author Instructor for Dierbergs since 2007 ED Fri., May 1 7:00-9:00 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997 SR Fri., Apr. 17 7:00-9:00 PM Jennifer Kassel, Dierbergs Culinary Professional School of Cooking Manager since 1998 WO Fri., May 1 7:00-9:00 PM Katy Zimmer, Culinary Professional Instructor for Dierbergs since 2005

TACO ’BOUT A PART Y Hands-On Class

Mexican food is perfect for any weekend celebration. Wake up your party with fresh south-of-the border flavors and start your night off with a bang! Nancy’s fabulous fiesta recipes include a traditional Mexican dessert. Fruity Citrus Sangria • Salsa Fresca • Roasted Verde Salsa • Baja Fish Tacos • Arroz Rojo (Mexican Rice) • Churros with Mexican Chocolate Sauce

for each couple $90

DP Fri., Mar. 20 7:00-9:00 PM Nancy Raben, DTR, Culinary Professional Instructor for Dierbergs since 2006

Hands-On Class

Tomato Crostini with Whipped Feta • Baby Spinach & Berry Salad • Beef Tenderloin Spiedini • Crunchy Crab Cakes with Mango Salsa • Pommes Lyonnaise • Strawberry Shortcakes with Fresh Whipped Cream for each couple $100 BH Sat., Apr. 18 7:00-9:00 PM SR Sat., Mar. 21 7:00-9:00 PM WO Fri., Apr. 17 7:00-9:00 PM Nancy Raben, DTR, Culinary Professional Instructor for Dierbergs since 2006

DINNER & WINE – CASUAL ITALIAN DINNER The whole notion of entertaining is changing. Dinner with friends doesn’t have to be a formal event. Spring is the perfect time for a casual dinner party. So host a fun get-together with these great party ideas that are as simple, easy, and breezy as spring. Artichoke & Spinach Dip con Crostini served with Relax Riesling & Nighthawk Sauvignon Blanc • Italian Cobb Salad & Fresh Made Italian Bread served with Black Stallion Chardonnay • Chicken Parmigiano with Handmade Fettuccine Alfredo served with Santa Rita Cabernet Sauvignon & Black Stallion Cabernet Sauvignon • Triple Layer Chocolate Cheesecake served with Diora Pinot Noir for each couple $120 BH Fri., Apr. 3 7:00-9:00 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007 With Special Guest Instructor Alec Parente, CSW, CSS Area Sales Manager Delicato Family Vineyards Instructor for Dierbergs since 2019

Hands-On Class

Pomegranate-Tini • Spinach Artichoke Dip • Greek Salad with White Wine Vinaigrette • Beef Tenders with Balsamic Mushroom Sauce • Smokin’ Oven Roasted Mixed Potatoes • Individual Chocolate Kahlúa Cheesecakes $42 BH Thurs., Apr. 16 6:30-8:30 PM Chef Linda Walton, Cookbook Author Instructor for Dierbergs since 2007 ED Thurs., Apr. 16 6:30-8:30 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997 SR Thurs., Mar. 26 6:30-8:30 PM Jennifer Kassel, Dierbergs Culinary Professional School of Cooking Manager since 1998 WO Thurs., Apr. 2 6:30-8:30 PM Katy Zimmer, Culinary Professional Instructor for Dierbergs since 2005

Hands-On Class

Discover how you can escape everyday stress with a spa night right in your own living room. Grab your friends and lose yourself in the making of these fabulous fruit-smelling beauty products that use things you may already have in your kitchen! You’ll enjoy light appetizers and sparkling wine as you make five fragrant spa products to take home. Lemon Lavender Sugar Scrub • Lemon Vanilla Linen Spray • DIY Liquid Hand Soap • Green Apple Bath Bomb • Pink Grapefruit Lip Balm $40 WO Tues., Apr. 7 6:30-8:00 PM Chef Beth Wilkinson Dierbergs Culinary Professional School of Cooking Manager since 2015

WEEKENDS IN THE KITC HEN SATURDAY MORNING BRUNCH For any spring celebration, brunch is a great way to entertain a bunch. Wake up and welcome the day with these tempting recipes that will get your weekend get-together off to a great start. Peach Mimosa • Spring Vegetable Quiche with Smoked Ham & Gruyère • Caramel Pecan Sticky Buns • Blueberry French Toast Casserole • Creamy Gouda & Spinach au Gratin Potatoes $40 BH Sat., Apr. 4 11:00 AM-1:00 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

SUNDAY FUNDAY: COME FOR BRUNC H A bunch of friends and a crowdpleasing brunch menu are the best way to relax on the weekend. If you’re the host, Beth’s got you covered with great seasonal dishes that are worth getting out of bed for. Start your day off right and get the most out of your late morning plans. Whiskey Peach Smash Cocktail • Poppy Seed Fruit • Homemade Pimento Cheese Grilled Sandwiches with Tomato & Bacon • Roasted Radish Salad with Ricotta Salata & Black Olive Croutons • Potato Capicola Frittata • Butter Rum Mini Bundts with Rum Glaze $40 WO Sun., Mar. 29 12:00-2:00 PM Chef Beth Wilkinson Dierbergs Culinary Professional School of Cooking Manager since 2015

9

MAKE IT – TAKE IT: FRAGRANT SPRING SPA -TACUL AR

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

SUNDAY FUNDAY: SURF ’N TURF TUSCAN ST YLE Hands-On Class

What a fabulous menu idea – give surf and turf an Italian accent! These incredible recipes will make you feel like you’re in the heart of Italy. Tuscan Stuffed Mushrooms • Caponata on Crostini • Baked Lemon Shrimp Scampi • Seared Filets Topped with Mushrooms & Prosciutto • Creamy Polenta with Gorgonzola Cheese • Chocolate Drizzled Almond Biscotti $45 BH Sun., Mar. 29 5:00-7:00 PM DP Sun., Mar. 22 5:00-7:00 PM WO Sun., Mar. 15 5:00-7:00 PM Nancy Raben, DTR, Culinary Professional Instructor for Dierbergs since 2006


EAT. LIVE. WELL. ™ Good nutrition is an important part of leading a healthy lifestyle. We have long recognized the importance of a nutritious, well-balanced diet as the foundation of good health. Our Eat. Live. Well.™ Team keeps up to date with the latest trends in food, nutrition, and health. They share their knowledge along with an abundance of good tasting, healthy recipes in classes and store tours to help you make good food choices. DETOX YOUR LIFE Feeling a little sluggish from the heavier foods of winter? Hayley’s recipes are nutritionally balanced and absolutely perfect for a spring detox – a excellent way to boost your energy and improve your health. For anyone trying to avoid dairy, sugar, processed foods, and red meat, this is a great time to kick-start your digestion and cleanse your liver and gut! Detoxifying the body is an important part of looking and feeling your best. Golden Milk & Detox Tonic • Ultimate Green Salad • Chicken & Zucchini Noodle Soup with Homemade Bone Broth • Citrus Roasted Salmon with Grapefruit Salad • Curried Lentil, Tomato, & Coconut Stew $40

THE HEALTHY ITALIAN KITC HEN

SPRING BRUNC H & BEYOND

Love Italian food but not the extra fat and calories? Italian food can fit into a healthy diet – you just have to know the smart swaps and recipes to use. Our healthy Italian recipes prove you can eat Italian classics like meatballs, pasta, and a luscious dessert without feeling guilty. We’ll show you how to take control of your food choices and enjoy every bite! Not too fussy for a nice family dinner yet fussy enough for company.

SPRING INTO A PL ANT-TASTIC LIFE

No cereal? No bagels? No problem! Going gluten-free? No problem. Linda will share healthy cooking and eating tips and terrific recipes that will kick off your morning get-together to a good and gluten-free start. Avoiding gluten can be a challenge especially when it comes to breakfast and brunch. These standout gluten-free recipes will help you host any occasion with confidence. Whether you’re craving sweet treats or something savory, we’ve got you covered.

Hands-On Class

Classic Italian Salad • Meatballs & Cheese Jumbo Shells • Garlic-Topped Summer Squash • Rosemary Gruyère Breadsticks • Tiramisu Shortcakes $40

Bellini Smoothies • Rainbow Vegetable Salad • Kale Quiche with Flaky GlutenFree Crust • Gluten-Free Crescent Rolls • Gluten-Free Lemon Blueberry Coffee Cake • Gluten-Free Big Breakfast Cookies $40

BH Tues., Mar. 10 6:30-8:30 DP Wed., Apr. 1 6:30-8:30 SR Wed., Mar. 18 6:30-8:30 WO Tues., Mar. 31 6:30-8:30 Nancy Raben, DTR, Culinary Professional Instructor for Dierbergs since 2006

BH Sat., Apr. 18 11:00 AM-1:00 DP Sat., Mar. 28 11:00 AM-1:00 SR Sun., Mar. 22 12:00-2:00 WO Sun., Apr. 5 12:00-2:00 Linda Daniels, Culinary Professional Instructor for Dierbergs since 2018

PM PM PM PM

PM PM PM PM

Hands-On Class

The arrival of spring brings fresh, green brilliance to your table making every meal sparkle with new life. Caryn’s new, fresh, and healthy recipes help you enjoy what the season has to offer for springtime dinners. You can have a nutritious, flavor-packed, plant-based meal every night of the week. Find out how eating well can make you feel great! Brown Rice Vegetable Soup • Seared Oyster Mushroom “Scallops” with Sautéed Greens • Spring Quinoa Salad • Chickpea Chocolate Chip Cookies $45 DP Mon., Apr. 6 6:30-8:30 PM Caryn Dugan, STLVegGirl The Center for Plant-Based Living Instructor for Dierbergs since 2012

Dana Medaris, RD Missouri Baptist Medical Center Instructor for Dierbergs since 2012

WELLNESS SCREENINGS

ED Tues., Apr. 21 6:30-8:30 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997 Dana Medaris, RD Missouri Baptist Medical Center Instructor for Dierbergs since 2012

SR Wed., Apr. 15 6:30-8:30 PM WO Fri., Apr. 3 11:00 AM-1:00 PM Hayley Sohn, Culinary Professional Basically It Meals Instructor for Dierbergs since 2019

BJC-Missouri Baptist Health Screening

BJC-Missouri Baptist Digital Mammography Van

CLARKSON CLAYTON Tues., Mar. 3 10:00 AM-2:00 PM

CLARKSON CLAYTON Tues., Mar. 3 9:00 AM-3:00 PM

FOUR SEASONS Mon., Apr. 6

10:00 AM-2:00 PM

SOUTHROADS Wed., Apr. 22

9:00 AM-3:00 PM

SOUTHROADS Wed., Apr. 22

10:00 AM-2:00 PM

MANCHESTER Thurs., Apr. 30

9:00 AM-3:00 PM

Screening is FREE and measures glucose, total cholesterol and HDL. No fasting is required. Walk-ins only

For more information… http://www.dierbergs.com/Pharmacy/ Events/Mo-Bap-Mammography-Van Call (314) 996-5170 or (800) 870-5371 to schedule an appointment.

STORE TOURS

OUT TO LUNC H GRACIOUS SOUTHERN HOSPITALIT Y

JUST YUMMY!

There’s no denying it – people in the South know how to cook! These awesome recipes that capture the flavors of the South are the way to go for a lunch you’re sure to love.

Sometimes having a yummy midday meal is reason enough to go out to eat. So join us for lunch because food brings people together and dining with the right group just makes the food taste extra good.

Planters Punch Boozy Tea • Brown Butter Lemon Shrimp served over Smoked Gouda Grits • Hummingbird Cupcakes $20

Chicken Breasts in Creamy Dijon Sauce • Nutty Broccoli Slaw • Fudgy Chocolate Cake Bars $20

BH Fri., Mar. 27 11:30 AM-12:30 SR Fri., Mar. 13 11:30 AM-12:30 SR Wed., Mar. 25 11:30 AM-12:30 WO Fri., Mar. 20 11:30 AM-12:30 Dierbergs Culinary Professional

BH Wed., Apr. 22 11:30 AM-12:30 ED Wed., Apr. 22 11:30 AM-12:30 SR Fri., Apr. 17 11:30 AM-12:30 SR Tues., Apr. 28 11:30 AM-12:30 WO Fri., Apr. 17 11:30 AM-12:30 Dierbergs Culinary Professional

PM PM PM PM

PM PM PM PM PM

LEARN TO SHOP FOR A HEALTHIER YOU! Are you concerned about diabetes and heart disease? Not sure about what you should and shouldn’t eat? End your confusion by joining us for a store tour that will focus on how to make better choices, read labels, and plan meals. A St. Luke’s Hospital Dietitian will lead the tour and answer questions. $5

Visit Dierbergs.com or call (314) 238-0440 for more information.

• Meet at the Cooking School • Receive a $5 Dierbergs gift card at the end of the tour. (Must be present at tour to receive gift card.) BH DP SR WO

Thurs., Mar. 26 Thurs., Mar. 26 Tues., Apr. 28 Tues., Apr. 28

6:30-8:00 1:00-2:30 6:30-8:00 1:00-2:30

PM PM PM PM

Gloris Xynos-Taylor, MS, RDN, CDE, CHC St. Luke’s Hospital Instructor for Dierbergs since 2012

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

10


FAMILY AFFAIR JUNIOR CHEF

YOUNG CHEF MASTER THIS: PERFECT PIES & TAST Y TARTS

HOP TO IT!

Grades 5th-8th

Parent & Child Grades K-4th

JUNIOR CHEF SPRING CUPCAKE DECORATING WORKSHOP Grades 2nd-8th

Cupcakes and frosting and sprinkles – oh my! Decorate your own springthemed cupcakes! It’s easy! We bake, you decorate – and have all the fun! Add colorful frosting, sprinkles, candy eggs, or rabbits, and create your own fancy cupcakes. You’ll make six festive cupcakes to take home or eat right here. We will serve cheese pizza and a beverage during class. $30 Bunny Butts Cupcakes • Candy Eggs in Grass Cupcakes BH ED SR WO

Sat., Sat., Sat., Sat.,

Mar. 28 Apr. 11 Apr. 4 Mar. 21

10:00-11:30 AM 11:00 AM-12:30 PM 10:00-11:30 PM 11:00 AM-12:30 PM

C HILDREN’S CL ASS WAIVER All children age 18 and younger are required to have a completed Children’s Waiver to participate in classes at Dierbergs School of Cooking. Please bring the completed form (available at www.dierbergs.com/school) when your child attends a class.

What could be more fun than hopping down the bunny trail? Cooking a bunnyinspired meal with your kids! Everyone will be eggs-tra excited for the Easter Bunny’s arrival with these cute – and easy! – recipes. It’s hoppi-ness on a plate! Bunny Bread Bowl Dip & Dunkers • Hoppy Easter Deviled Eggs • Bunny Chicken Bundles • Bunny Trail Mix • Brownie ’n Cream Bunny Cupcakes for each team of two $60 BH ED SR WO

Sat., Apr. 11 Fri., Apr. 3 Sat., Mar. 28 Sat., Apr. 4

10:00 AM-12:00 6:30-8:30 10:00 AM-12:00 11:00 AM-1:00

PM PM PM PM

NATIONAL PRETZEL DAY Parent & Child Grades K-4th

It’s time to celebrate all things pretzel – the twisted treat that’s a national treasure. The best way to celebrate is to make some! From soft pretzels to a pretzel dessert and everything in between, we can’t get enough pretzels. It’s a great day to try one of these delicious pretzel-y recipes. But seriously, do you really need a special day to snack on pretzels? Soft & Chewy Pretzels • Cheesy Mini Pretz-a-Bagel Bites • Pretzel Chicken Strips with Honey Dijon Dipping Sauce • Pretzel & Potato Chip Cookies • Strawberry Pretzel Squares for each team of two $60 BH ED SR WO

Sat., Sat., Sat., Sat.,

Apr. Apr. Apr. Apr.

25 25 25 25

10:00 AM-12:00 12:00-2:00 10:00 AM-12:00 11:00 AM-1:00

This new series of classes for our Young Chefs focuses on mastering the fundamentals of baking. Each brochure, we will explore techniques and skills for making a variety of wonderfully enticing baked goods. These basic baking skills will be put to use for a lifetime. The second class in our Young Chefs series focuses on learning the secrets of making flaky pie crusts and yummy fillings each and every time. Our instructor will walk you through the steps of mixing, rolling, and baking perfect pies and tasty tarts. Everyone will make and take home pastry to bake up a single crust pie in their own kitchens. Cherry Hand Pies • Rustic Apple Tart • Mini BLT Tarts $30 BH Sat., Apr. 11 1:00-3:00 PM SR Sat., Apr. 25 1:00-3:00 PM WO Sat., Mar. 28 11:00 AM-1:00 PM Dierbergs Culinary Professional

KIDS SUMMER COOKING CLASSES & CAMPS Keep your future chef cooking

all summer long!

Registration Begins

Tuesday, April 14

Birthday

GIRL SCOUTS Cook Up Some Fun in Our Kitchen WHAT HAPPENS WHEN YOUR TROOP COMES TO OUR KITC HEN? Hands-on activities for scouts of all ages!

11

APRIL SHOWERS COMFORT FOODS

Parent & Child Grades 5th-8th With April showers right around the corner, you don’t have to be afraid of being stuck inside. Make the most of it! It’s the perfect time to team up and cook up something comforting, warm, and cozy together. Try one of these fun recipes that are delicious enough for a rainy day but still remind us of spring. Don’t let April’s showers rain on your parade! Chicken Dumpling Soup • Garden Salad with Homemade Croutons • Buttermilk Biscuits • Taste-the-Rainbow Cupcakes • Magically Delicious Krispy Pops for each team of two $60 BH Fri., Mar. 13 SR Fri., Mar. 27 WO Sat., Mar. 14

6:30-8:30 PM 6:00-8:00 PM 11:00 AM-1:00 PM

ONE!-DERFUL BOWLS

Parent & Child Grades 5th-8th Take a chance and make a bowl’d move! Try these kid-friendly one-bowl meals that the entire family will get excited about. One bowl wonders are great to make with the kids because they’re super easy and they keep cleanup to a minimum. You’ll definitely be bowl’d over!

2020

PM PM PM PM

FAMILY AFFAIR YOUNG CHEF

NEw!

parties DIERBERGS SC HOOL OF COOKING HAS THE PERFECT RECIPE FOR A CROWD-PLEASING PART Y! KIDS OF ALL AGES WILL ENJOY OUR COMPLETE BIRTHDAY PACKAGES.

• Chef’s Choice Birthday Party: Ages 6 to 14 • Cupcake Crazy Birthday Party: Ages 7 to 14 For more info, visit Dierbergs.com/birthday-parties

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

Mexican Taco Salad Bowls • Asian Salad Bowl • Italian Pizza Bowls • American Caramel Apple Bowls • Sundae Bowls for Everyone for each team of two $60 BH ED SR WO

Fri., Apr. 17 Fri., Apr. 17 Sat., Apr. 18 Sat., Apr. 18

6:30-8:30 6:30-8:30 10:00 AM-12:00 11:00 AM-1:00

PM PM PM PM

T1D Community Kitchen: Cook , Connect, Enjoy!

SPRING INTO YOUR DAY Parent & Child Grades K-8th

For families living with Type 1 Diabetes: Get the most out of your day with these fresh breakfast ideas. Jessica will coach you in the kitchen and answer questions unique to Type 1 Diabetes. Get-Up-&-Go Garden-Fresh Frittata • Skip-Along Sweet Potato Egg Bakes • Bounce-Out-of-Bed Banana & Pancake Kabobs with Peanut Butter Drizzle • Power-Up Energy Bites • Berry Delightful Fruit Tarts for each team of two $60 SR Sat., Mar. 21 10:00 AM-12:00 PM Jessica Kassel T1D mom and dietetic student at Fontbonne University


MARC H 2020 CALENDAR BOGEY HILLS (BH)

DES PERES (DP)

S U N DAY

EDWARDSVILLE (ED)

M O N DAY

SOUTHROADS (SR)

T U E S DAY

WEST OAK (WO)

W E D N E S DAY

T H U R S DAY

1 2 3 4 5

8 Dierbergs Culinary Academy: The Basics (Grades 9th-12th) BH 1:00-3:30 PM

P.2

15 Sunday Funday: Surf ’n Turf Tuscan Style WO 5:00-7:00 PM

P.9

Dinner on the Hill BH 6:30-8:30 PM

P.7

Angel’s Envy Bourbon presents… Divinely Inspired Dinner DP 6:30-8:30 PM

P.8

Down-Home Friday Fish-Fry SR 6:30-8:30 PM

P.4

Think Green for Spring SR 6:30-8:30 PM

P.4

Instant Pot: Family Favorites WO 6:30-8:30 PM

P.6

Winter’s Last Comfort Meal BH 6:30-8:30 PM

P.5

Friday Fish Un-Fried DP 6:30-8:30 PM

P.4

On The Rocks Premium Cocktails presents…

Bringing the Bar to You DP 6:30-8:30 PM

P.8

Springtime in Paris ED 6:30-8:30 PM

P.7

9

10

11

12

Hands-On Sushi, Sushi Hands-On DP 6:30-8:30 PM

The Healthy Italian Kitchen BH 6:30-8:30 PM

It’s a Pierogi Party! BH 6:00-8:30 PM

P.6

Kilbeggan Irish Whiskey presents… St. Paddy’s Day Celebration DP 6:30-8:30 PM

Anheuser-Busch Beer Tasting Dinner: Eat, Drink, & Be Irish BH 6:30-8:30 PM P.8

P.8

Winter’s Last Comfort Meal DP 6:30-8:30 PM

P.4

Air Fryer: Homestyle Comfort Foods ED 6:30-8:30 PM P.6

P.7

A Slam Dunk March Madness Party WO 6:30-8:30 PM P.3

P.10

A Slam Dunk March Madness Party ED 6:30-8:30 PM P.3 Instant Pot: Family Favorites SR 6:30-8:30 PM

P.6

Simply Lemons WO 6:30-8:30 PM

A Month of Sunday Suppers ED 11:00 AM-1:00 PM

P.4

Currently Craving… The Flavors of Spring WO 6:30-8:30 PM

P.4

Brunch at Tiffany’s SR 6:30-8:30 PM

P.5

P.4

16

17

18

19

Is It Spring Yet? BH 6:30-8:30 PM

Think Green for Spring SR 11:00 AM-1:00 PM

Wild About Mushrooms BH 6:30-8:30 PM

Retro French Bistro BH 6:30-8:30 PM

P.7

Instant Pot: Family Favorites DP 11:00 AM-1:00 PM

P.6

Tony’s SR

P.3

Stuffed & Sauced ED 6:30-8:30 PM

P.4

Hope Family Wines presents… Modern Surf & Turf Fest DP 6:30-8:30 PM

P.5

Air Fryer: Homestyle Comfort Foods SR 6:30-8:30 PM P.6 Irish Favorites from Ameristar Casino Resort WO 6:30-8:30 PM

P.4

P.3

P.3

P.8

The French Macaron: A Burst of Spring ED 6:30-9:00 PM P.7

S T. PAT R I C K ’ S

The Healthy Italian Kitchen SR 6:30-8:30 PM

DAY

Chef Jack Mac’s Spring Table WO 6:30-8:30 PM

6:30-9:00 PM

P.10 P.3

2 2 2 3 2 4 2 5 2 6 Bake Up Something Sweet! BH 12:00-2:30 PM Sunday Funday: Surf ’n Turf Tuscan Style DP 5:00-7:00 PM Spring Brunch & Beyond SR 12:00-2:00 PM

P.7

P.9 P.10

29 Sunday Funday: Surf ’n Turf Tuscan Style BH 5:00-7:00 PM Sunday Funday: Come for Brunch WO 12:00-2:00 PM

Currently Craving… The Flavors of Spring BH 6:30-8:30 PM

P.4

Queen’s Cuisine Tea Room presents…

Teas & Cakes – Brews & Bakes ED 6:30-8:30 PM Fab Five WO

6:30-8:30 PM

P.3 P.5

30

P.9

P.5

Japanese Street Food Worth Knowing! BH 6:30-8:30 PM P.8

Simply Lemons ED 6:30-8:30 PM

P.4

Tony’s DP

Wild About Mushrooms SR 11:00 AM-1:00 PM

P.3

Catch of the Day WO 6:30-8:30 PM

P.4

6:30-9:00 PM

Out to Lunch: Gracious Southern Hospitality SR 11:30 AM-12:30 PM

P.3

Learn to Shop for a Healthier You! BH 6:30-8:00 PM P.10 Learn to Shop for a Healthier You! DP 1:00-2:30 PM P.10 Angel’s Envy Bourbon presents…

P.10

Divinely Inspired Dinner ED 6:30-8:30 PM

P.8

Girls Night Out: Girl Power! SR 6:30-8:30 PM

P.9

31

Burger’s Smokehouse presents…

P.9

The House of Suntory presents…

Stuffed & Sauced DP 6:30-8:30 PM

Traditional Easter Dinner BH 6:30-8:30 PM

P.4

Missouri Beef Industry Council presents…

A Slam Dunk March Madness Party BH 6:30-8:30 PM P.3 Easy Entrées in Minutes ED 6:30-8:30 PM

P.5

Beef Up Your Weekend Party DP 6:30-8:30 PM

P.5

Friday Fish Un-Fried SR 6:30-8:30 PM

Winter’s Last Comfort Meal SR 6:30-8:30 PM

P.5

P.4

The Healthy Italian Kitchen WO 6:30-8:30 PM

P.10

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

12


School of Cooking

F R I DAY

S AT U R DAY

6 7 Crêpes à la Sally BH 11:00 AM-1:00 PM

P.6

Cooking with Wine 101 ED 7:00-9:00 PM

P.8

Winter’s Last Comfort Meal WO 11:00 AM-1:00 PM

P.5

Dierbergs Culinary Academy: The Basics (Grades 9th-12th) WO 10:00 AM-12:30 PM

P.2

Gift Card

Give the gift of good taste!

DATE NIGHT • GIRLS’ NIGHT OUT • HANDS-ON CLASSES 13

14

April Showers Comfort Foods (Parent & Child Grades 5th-8th) BH 6:30-8:30 PM Catch of the Day ED 6:30-8:30 PM

P.11 P.4

Out to Lunch: Gracious Southern Hospitality SR 11:30 AM-12:30 PM

P.10

Down-Home Friday Fish-Fry WO 11:00 AM-1:00 PM

P.4

Spring Floral Centerpiece & Tablescapes ED 12:00-2:00 PM April Showers Comfort Foods (Parent & Child Grades 5th-8th) WO 11:00 AM-1:00 PM

P.6

P.11

EST. 2019

20

DIERBERGS CULINARY

21

Catch of the Day BH 11:00 AM-1:00 PM

P.4

Date Night: Taco ’Bout a Party DP 7:00-9:00 PM

P.9

Spring Baking – From Sweet to Savory ED 11:00 AM-1:00 PM P.7 Out to Lunch: Gracious Southern Hospitality WO 11:30 AM-12:30 PM

P.10

Day in the Kitchen: Basic Prep & Cooking Skills DP 11:00 AM-3:00 PM

BUILDING CONFIDENCE IN THE KITCHEN

Spring into Your Day (Parent & Child Grades K-8th) SR 10:00 AM-12:00 PM Date Night: Spiedini, Anyone? SR 7:00-9:00 PM

P.11

27 28 P.10

Date Night: Uptown Comfort Food BH 7:00-9:00 PM

P.9

April Showers Comfort Foods (Parent & Child Grades 5th-8th) SR 6:00-8:00 PM Tamales & Sangria 2020 WO 6:30-9:00 PM

P.11 P.7

Spring Cupcake Decorating Workshop (Grades 2nd-8th) BH 10:00-11:30 AM P.11 Spring Brunch & Beyond DP 11:00 AM-1:00 PM

Introducing...

P.9

Spring Cupcake Decorating Workshop (Grades 2nd-8th) WO 11:00 AM-12:30 PM P.11

Out to Lunch: Gracious Southern Hospitality BH 11:30 AM-12:30 PM

ACADEMY

P.6

T1D Community Kitchen: Cook, Connect, Enjoy!

P.10

Hop to It! (Parent & Child Grades K-4th) SR 10:00 AM-12:00 PM P.11 Master This: Perfect Pies & Tasty Tarts (Grades 5th-8th) WO 11:00 AM-1:00 PM P.11

Dierbergs Culinary Academy ... a flexible, hands-on series of classes designed to equip high school students with essential kitchen skills for a life-long approach to eating well. PICK YOUR CURRICULUM

MOVE AT YOUR OWN PACE

Choose classes your’re interested in and skip the ones you’re not. From knife skills to baking, there is something for every aspiring chef.

High school can be hectic! Each class has multiple dates and locations to fit your schedule.

GET A WELL–ROUNDED KITCHEN EDUCATION Each class will include techniques, equipment overview, food safety, nutrition and more!

For more information & to enroll in classes

VISIT DIERBERGS.COM/ACADEMY

13

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)


APRIL 2020 CALENDAR BOGEY HILLS (BH)

DES PERES (DP)

S U N DAY

EDWARDSVILLE (ED)

M O N DAY

SOUTHROADS (SR)

T U E S DAY

WEST OAK (WO)

W E D N E S DAY

T H U R S DAY

1 2 The Healthy Italian Kitchen DP 6:30-8:30 PM

P.10

Wild About Mushrooms BH 11:00 AM-1:00 PM

P.3

Updated Steakhouse Specialties BH 6:30-8:30 PM

P.5

Juicy Fruit DP 6:30-8:30 PM

P.4

Steakhouse Dinner at Home ED 6:30-8:30 PM

P.5

Is It Spring Yet? SR 6:30-8:30 PM

P.4

Girls Night Out: Girl Power! WO 6:30-8:30 PM

P.9

5 6 7 8 9 Spring Brunch & Beyond WO 12:00-2:00 PM

P.10

Fab Five BH

6:30-8:30 PM

P.5

Remembering Miss Aimee B’s BH 11:00 AM-1:00 PM

P.3

Spring into a Plant-tastic Life DP 6:30-8:30 PM

P.10

A Month of Sunday Suppers ED 6:30-8:30 PM

P.4

Juicy Fruit SR 6:30-8:30 PM

Wild About Mushrooms ED 11:00 AM-1:00 PM

P.4

Girls’ Night Out: Make It – Take It… Fragrant Spring Spa-tacular WO 6:30-8:00 PM P.9

Dierbergs Culinary Academy: The Basics (Grades 9th-12th) DP 6:00-8:30 PM

P.2 P.3

Stuffed & Sauced BH 6:30-8:30 PM

P.5

Air Fryer: Homestyle Comfort Foods BH 6:30-8:30 PM P.6

Make-Ahead Meal Prep DP 6:30-8:30 PM

P.6

Currently Craving… The Flavors of Spring SR 6:30-8:30 PM

Burger’s Smokehouse presents…

Easter Ham Dinner ED 6:30-8:30 PM

P.4

Simply Lemons SR 11:00 AM-1:00 PM

P.4

Tony’s WO

P.3

6:30-9:00 PM

P.4

The House of Suntory presents…

Japanese Street Food Worth Knowing! WO 6:30-8:30 PM P.8

1 2 1 3 1 4 1 5 16 Queen’s Cuisine Tea Room presents…

Teas & Cakes – Brews & Bakes BH 6:30-8:30 PM

P.3

Missouri Beef Industry Council presents…

Beef Up Your Weekend Party SR 6:30-8:30 PM

HAPPY

Steakhouse Dinner at Home DP 6:30-8:30 PM Crêpes à la Sally WO 6:30-8:30 PM

P.5

Spirited Cooking with Rum & Tequila BH 6:30-8:30 PM P.8

Girls Night Out: Girl Power! BH 6:30-8:30 PM

P.9

P.6

Chef Jack Mac’s Spring Table DP 6:30-8:30 PM

P.3

Girls Night Out: Girl Power! ED 11:00 AM-1:00 PM

P.9

P.5

Instant Pot: Family Favorites WO 11:00 AM-1:00 PM

P.6

April Showers Cake WO 6:30-8:00 PM

P.7

P.5

Steakhouse Dinner at Home ED 11:00 AM-1:00 PM

EASTER

Detox Your Life SR 6:30-8:30 PM

P.10

On The Rocks Premium Cocktails presents…

Bringing the Bar to You WO 6:30-8:30 PM

19 Air Fryer: Homestyle Comfort Foods ED 1:00-3:00 PM P.6 The Basics: Knife Skills – Chop Like a Chef WO 12:00-3:00 PM

P.6

21 P.5

Simply Lemons BH 6:30-8:30 PM

22

Is It Spring Yet? DP 6:30-8:30 PM

P.4

Juicy Fruit ED 6:30-8:30 PM

P.4

Refreshing Spring Chicken Dinner SR 6:30-8:30 PM

P.5

Make-Ahead Meal Prep WO 6:30-8:30 PM

P.6

The Healthy Italian Kitchen ED 6:30-8:30 PM Fab Five WO

11:00 AM-1:00 PM

P.4 P.10 P.5

23 P.10

Macaron V. Macaroon DP 6:30-8:30 PM

Make-Ahead Meal Prep BH 6:30-8:30 PM

P.6

Crêpes à la Sally SR 6:30-8:30 PM

Refreshing Spring Chicken Dinner DP 6:30-8:30 PM

P.5

Out to Lunch: Just Yummy! ED 11:30 AM-12:30 PM

P.10

Out to Lunch: Just Yummy! BH 11:30 AM-12:30 PM

P.7 P.6

Angel’s Envy Bourbon presents…

28 Crêpes à la Sally BH 6:30-8:30 PM

Divinely Inspired Dinner SR 6:30-8:30 PM

P.8

Dierbergs Culinary Academy: Baking 101 (Grades 9th-12th) WO 6:30-8:30 PM

P.2

P.6 30 2 7

26 Dierbergs Culinary Academy: Baking 101 (Grades 9th-12th) BH 1:00-3:00 PM

20 When Sally Makes Dinner: A Little Surf, A Little Turf BH 6:30-8:30 PM

P.8

P.2

Derby Day Buffet BH 6:30-8:30 PM Spring Pasta Workshop DP 6:30-8:30 PM

P.5 P.6

Queen’s Cuisine Tea Room presents…

Teas & Cakes – Brews & Bakes SR 6:30-8:30 PM

P.3

Air Fryer: Homestyle Comfort Foods WO 6:30-8:30 PM P.6

Currently Craving… The Flavors of Spring DP 6:30-8:30 PM

P.4

Instant Pot: Family Favorites ED 6:30-8:30 PM

P.6

Out to Lunch: Just Yummy! SR 11:30 AM-12:30 PM

P.10

Tony’s BH

29 Derby Day Buffet SR 6:30-8:30 PM Juicy Fruit WO 6:30-8:30 PM

6:30-9:00 PM

P.3

Beam Suntory presents…

P.5

Cinco de Mayo Fiesta! DP 6:30-8:30 PM

P.4

The French Macaron: A Burst of Spring ED 11:00 AM-1:30 PM P.7

P.8

Learn to Shop for a Healthier You! SR 6:30-8:00 PM P.10

Simply Lemons SR 6:30-8:30 PM

P.4

Learn to Shop for a Healthier You! WO 1:00-2:30 PM P.10

Kentucky Derby Party WO 6:30-8:30 PM

P.5

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

14


S C H OOL OF COOK IN G MAY- JUN E B ROC H URE Available Thursday, April 9

at all Dierbergs Stores and Dierbergs.com

F R I DAY

Registration begins 9:00 AM, Tuesday, April 14

S AT U R DAY

POLICIES

3 4 Date Night: Dinner & Wine – Casual Italian Dinner BH 7:00-9:00 PM

P.9

Hop to It! (Parent & Child Grades K-4th) ED 6:30-8:30 PM P.11

Saturday Morning Brunch BH 11:00 AM-1:00 PM

P.9

Day in the Kitchen: Classic Italian DP 11:00 AM-3:00 PM

P.6

Brunch at Tiffany’s SR 11:00 AM-1:00 PM

P.4

Spring Cupcake Decorating Workshop (Grades 2nd-8th) SR 10:00-11:30 PM P.11

Detox Your Life WO 11:00 AM-1:00 PM

P.10

Hop to It! (Parent & Child Grades K-4th) WO 11:00 AM-1:00 PM P.11

ADULT CL ASSES • A separate account is needed for each School of Cooking location. • Register online (Dierbergs.com/school) using credit card. • Register by phone (636-812-1336) using credit card or Dierbergs Gift Card. • Register in person using credit card, Dierbergs Gift Card, cash, or check. • Payment is required at time of registration. • Sign up for the wait list if a class is sold out; you will not be charged. If a seat becomes available, everyone on the wait list will be notified by email, and the seat will be filled on a first-come basis. • Reserve a chair for yourself and one other registered guest no earlier than 30 minutes prior to class. • Check-in begins 10 minutes prior to class.

1 0 11 Hop to It! (Parent & Child Grades K-4th) BH 10:00 AM-12:00 PM P.11 Master This: Perfect Pies & Tasty Tarts (Grades 5th-8th) BH 1:00-3:00 PM P.11

C HILDREN’S CL ASSES

Spring Cupcake Decorating Workshop (Grades 2nd-8th) ED 11:00 AM-12:30 PM P.11

• • • • • •

17 One!-derful Bowls (Parent & Child Grades 5th-8th) BH 6:30-8:30 PM

P.11

Wine & Dine with Sauce Magazine DP

6:30-9:00 PM

P.3

18 Spring Brunch & Beyond BH 11:00 AM-1:00 PM

P.10

One!-derful Bowls (Parent & Child Grades 5th-8th) ED 6:30-8:30 PM

P.11

Date Night: Spiedini, Anyone? BH 7:00-9:00 PM

P.9

Out to Lunch: Just Yummy! SR 11:30 AM-12:30 PM

P.10

Date Night: Uptown Comfort Food SR 7:00-9:00 PM

Candy Bar Cupcakes DP 11:00 AM-1:00 PM

P.7

P.9

Out to Lunch: Just Yummy! WO 11:30 AM-12:30 PM

P.10

Date Night: Spiedini, Anyone? WO 7:00-9:00 PM

P.9

24

Kentucky Derby Party WO 11:00 AM-1:00 PM

One!-derful Bowls (Parent & Child Grades 5th-8th) SR 10:00 AM-12:00 PM

P.11

One!-derful Bowls (Parent & Child Grades 5th-8th) WO 11:00 AM-1:00 PM

P.11

P.5

P.11

National Pretzel Day (Parent & Child Grades K-4th) ED 12:00-2:00 PM

P.11

National Pretzel Day (Parent & Child Grades K-4th) SR 10:00 AM-12:00 PM

P.11

Master This: Perfect Pies & Tasty Tarts (Grades 5th-8th) SR 1:00-3:00 PM P.11

1

2

Date Night: Uptown Comfort Food ED 7:00-9:00 PM

P.9

Date Night: Uptown Comfort Food WO 7:00-9:00 PM

P.9

15

CANCELL ATION • • •

25 National Pretzel Day (Parent & Child Grades K-4th) BH 10:00 AM-12:00 PM

Children’s Class Waiver: All children age 18 and younger are required to have a completed Children’s Waiver to participate in classes at Dierbergs School of Cooking. Please bring the completed form (available at www. dierbergs.com/school) when your child attends a class. Follow grade requirements according to the grade your child attended last fall. Parents accompany their child to class only for Parent/ Child classes. Appropriate dress includes closed toe shoes and long hair tied back. Check-in begins 10 minutes prior to class. Pick up your child at the School of Cooking promptly at the end of class.

National Pretzel Day (Parent & Child Grades K-4th) WO 11:00 AM-1:00 PM

P.11

Dierbergs reserves the right to cancel a class due to enrollment or emergency situations, including inclement weather. Cancellations or transfers are accepted up to 4 days prior to class. If you are unable to attend a class, you may send a substitute in your place.

REFUNDS • • •

Cancel online at least 4 days prior to class and receive full credit in your online School of Cooking account. Cancel by phone at least 4 days prior to class and receive either full credit in your online School of Cooking account or a full refund on your credit card. If you cancel less than 4 days prior to class or are a no-show, we regret that we are unable to refund any portion of your registration fee.

INCLEMENT WEATHER POLICY • In the event of inclement winter weather conditions or predictions, each Dierbergs School of Cooking location will determine whether or not to cancel a class approximately 4 hours prior to the start of the class. • We make every reasonable effort to conduct classes as scheduled. • If the class is canceled, Dierbergs will attempt to notify all enrolled students. • If class is held and you choose not to attend, we will mail the class recipes to you.

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)


Parties

! e ov L l l ’ ou Y DIERBERGS SC HOOL OF COOKING PROS CAN HELP PL AN YOUR NEXT DATE NIGHT, BRIDAL/BABY SHOWER OR CORPORATE EVENT WITH A FUN AND UNIQUE CULINARY-INSPIRED EVENT!

DIERBERGS.COM/SC HOOL

Profile for Dierbergs Markets

Dierbergs School of Cooking March-April 2020 Class Brochure  

Join us for our newest cooking classes this May and June at Dierbergs School of Cooking. Browse our offerings, including our Seasonal Table...

Dierbergs School of Cooking March-April 2020 Class Brochure  

Join us for our newest cooking classes this May and June at Dierbergs School of Cooking. Browse our offerings, including our Seasonal Table...