CookWell!  … because wellness begins in the kitchen!

These cooking classes are informative, entertaining and deliciously fun! Classes are taught by our exceptional chefs in a small group setting where you'll have the opportunity to see "up close and personal" as you learn everything from buying tips to cooking methods to culinary techniques and more! The chef will select the perfect recipes to share and you'll love learning how to make (and sampling!) each one. You'll also take home the recipes so you can recreate these fabulous dishes in your own kitchen. The class focus and menus are always changing ... to keep things even fresher!

A HEALTHY GIFT for YOU! This is one of our COOKWell! classes, designed to teach you the principles of healthy cooking. Every student registered for this class will receive a colorful market bag, filled with "pick-o-the-week" produce and a recipe, compliments of our official COOKWell! sponsor - Shawnee Mission Medical Center who shares our commitment to the health and wellness of our community! Now there's another reason to COOKWell!

Are you hearing what I'm sayin'? A cooking class, recipes, a market bag, produce AND a great activity! That's some kinda fresh deal! Register for the Saturday class(es) of your choice. You can also take your chances as a "walk-in" student the day of the class; however, we encourage advance registration. We have a feeling these classes are gonna go fast and space is limited in this great little kitchen!

Scheduled class time: 9:00 - 11:30 a.m.

(Includes cooking class on seasonal produce, recipes and market bag filled with produce!)

Spring 2013 Class Dates: 4/13, 5/11, and 5/25

NOTES: This is a demonstration only class with no hands-on participation.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Flavorful Weekend Nights at The CCKC

with Sandy DiGiovanni (NBC’s “America’s Next Great Restaurant”)

Sunday dinner in a typical Sicilian household is an all-day affair that gets everyone involved. From the matriarch to the smallest child, everyone has a job to do … washing vegetables, dicing onions, stirring pots – all the while sharing stories, laughing and probably arguing over who’s recipe is the best! You’ll get a little taste of that Sicilian togetherness this evening as old friends, new friends and family come together at The Culinary Center to prepare a beautiful Sunday dinner.

Our “matriarch” tonight is Chef Sandy DiGiovanni, a name many of you “foodies” may recognize. Sandy was a finalist on NBC’s “America’s Next Great Restaurant” in 2011. This delightful, energetic and talented chef was raised by a restaurateur mother and a baker father. As she says, she was “born with silver measuring spoons in her mouth and wrapped in swaddling aprons” and therefore destined to be in the kitchen.

We’re very happy she’s in OUR kitchen this evening to teach us some of her favorite traditional Sicilian recipes including ...

• Bitter Greens Insalata with Arugula, Dandelion and Endive in a Red Wine Vinaigrette

• Sugo (or sauce), which will have been simmering for hours and hours by the time you arrive for class, as any true ragu should!

• Rigatoni, stuffed with a meatball mixture

• and Braciuolini, round steak layered with prosciutto, provolone, seasoned breadcrumbs, hard boiled eggs and spinach … all rolled up and braised in our Sugo

Save room for dessert because Sandy is pulling out all the stops as she shows us how to make Cannoli (you’ll even take some home!). Dinner is served with crusty Italian bread, of course! This isn’t just a class … it’s a culinary experience that you will long remember! (Includes dinner plus take-home Cannoli!)

Scheduled class time: 6:30-9:30 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A "Hands-On” Class for our Junior Chefs (ages 9-14)

Kids can “Que” too ya know! Award-winning competitor Bruce Campbell teaches our young BBQ chefs the fundamentals of grilling. We’re outside today (rain or shine … just like the pros! OK, so we’ll have tents if it rains!) as we learn the basics:

• grill safety

• how to light the fire

• heat zones

• charcoal vs. gas

• how rubs and sauces are made

• and more!

We’ll prep and cook ...

• Grilled Chicken Wings

• Veggie Kabobs

• and Grilled Fruit

Everyone makes and takes home their own “signature” BBQ Sauce and BBQ Rub, too. (Tasting and Take-Home BBQ Sauce and BBQ Rub) 

Scheduled class time: 10:00 a.m. - 1:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Please Note: You do not have to be a member of our Junior Chefs Academy to take this class!

******************************

Hey Kids!  Are You Serious About Cooking?

Check This Out!! Become a member of

The Culinary Center of Kansas City's Junior Chefs Academy!

Designed for young "foodies" aged 9-14 who want to become better cooks and be involved in the world of cooking, food and the culinary arts! Membership rewards include patches and pins for each Junior Chef class attended, a personalized chef's jacket, monthly recipes, "members only" events, coupons, discounts, certificates, the chance to become "Junior Chef For a Day" here at The Culinary Center of Kansas City  ... and much, much more! Click on the following link for more information!

Please Note: Your child does NOT have to be a member of the Junior Chefs Academy to take our Junior Chef classes.

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

When you conjure up thoughts of New Orleans cuisine … what do you think of? Cajun? Creole? French? Confused? You’re not alone! There are many misconceptions regarding New Orleans and its food; people actually get into arguments over what is Creole and what is Cajun. But never fear … Chef Tim Hall is in house to clear all this up!

A native of Avoyelles Parish, Louisiana, Tim has extensively explored the length and breadth of his homeland – cooking and eating along the way. He knows a thing or two about New Orleans cuisine and is here today to share with us the true favorite foods of this vibrant city, rich in influences from French, Spanish and Italian cuisine, just to name a few.

You probably won’t be as surprised to learn that “PoBoys” are traditional lunch fare at most New Orleans’ neighborhood restaurants. Today you’ll learn how to create two versions of “PoBoys” … Roast Beef “PoBoy” (featuring braised chuck roast and a fabulous Seafood “PoBoy.”

Also on our menu of favorites is a real New Orleans staple: Red Beans and Rice – as much a permanent fixture in New Orleans as St. Louis Cathedral or Jackson Square!

But Chef Tim tells us that “of all the gourmet dishes relished in New Orleans, quite possibly it’s the meatballs and spaghetti that ranks right at the top of Crescent City inhabitants’ favorites.” If this surprises you, just wait till you taste Chef’s authentic Italian-inspired version of Meatballs and Spaghetti. You’ll see why it’s number one!

No self-respecting New Orleans culinary class would be complete without beignets … those delicious “doughnuts” served hot and dusted with confectioner’s sugar. We’ll learn how to make Café du Monde Beignets (and perhaps talk Tim into making us some Café au Lait to go with them!).

It’s going to be a delightful Saturday morning … won’t you join us?

(Tasting) Note: This is a demonstration class with no hands-on participation.

Scheduled class time: 10:00 a.m. - 1:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

I CAN’T BELIEVE I GRILLED THE WHOLE THING!

Here’s an “oldie but a goodie” … one of our Midwest BBQ Institute classes that we have been asked to teach again. Seems that there are many of you out there who fear the thought of grill roasting whole cuts of meats. Some of you can’t quite figure out the rules and protocol for producing perfectly cooked dishes. And we are getting questions like … “When is it cooked?” “How do I control the heat?” “How do I season for best flavor?”

Never fear! Award-winning BBQ’er Chef Richard McPeake (aka “the Educator of Que”) is in the house to teach you the coveted secrets to his “Flavored-Packed Roasting Methods.”

In today’s in-depth, 5-hour course, you’ll learn:

• how to roast on several types of grills (from propane to live fire)

• all about the types of heat sources and heat zones that are best suited for each whole cut of meat

plus you’ll get a little hands-on experience (cause we learn best by doing!) as you cook alongside Chef Richard and his award-winning BBQ partner, Bruce Campbell as you learn to make ...

• Fresh Basil Pesto Whole Pork Tenderloin

• Garlic & Chili Rubbed Whole Boneless Rib Eye (using a wet rub)

• Vertical Jerk Roasted Chickens

• and Three-Layer Crusted Major Tejas (Mock Beef Tenderloin)

It’s a flavor-packed Sunday to be sure! (Includes Tastings and Light Lunch)

Scheduled class time: 10:00 a.m. - 3:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Give your next party an Asian theme with unique appetizers that are fun to make and impossible to resist! Sophia Chatfield, who is Indonesian AND an Executive Chef (!) reveals the secrets behind her favorite appetizer recipes:

• Crab-Stuffed Mushrooms

• Thai Spring Rolls

• Chinese BBQ Pork Ribs

• Chicken Satay

• and Ahi Tuna in Phyllo Cups

You’ll garner a powerhouse of cooking advice and techniques from this talented (and very likable!) chef … as well as presentation ideas to make your next party “sparkle and shine!” With a party-pleasin’ menu like this one, your guests are sure to linger until the very last morsel disappears! (Tasting)

Scheduled class time: 6:30-9:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Learn to make your own pasta … from scratch! This full hands-on, action-packed class takes you through the entire pasta-making process and you’ll learn from a real pro – Executive Chef Jim Tinkham.

Under Chef Jim’s tutelage, you’ll make a batch of your very own homemade pasta and learn to make several fast, flavorful sauces to go with it:

• Creamy Alfredo

• and Roasted Tomato & Caper Sauce

You’ll take home some of your hand-made pasta as well as the confidence and know-how to make more in your own kitchen! (Tasting and take-home pasta) 

Scheduled class time: 6:30-9:30 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

"REAL New York Pizza"

with Joe Kieltyka

When Kansas City landmark restaurant "The Stonewall Inn” closed recently after 34 years, I watched a slice of real Americana slip through our collective fingers. There was nothing like it in our city and probably never will be again. Housed in one of Lenexa’s earliest farmsteads, its ambiance was warm and inviting and the staff made it their job to surround you with a sense of belonging from the moment you stepped inside. However, there is no need to be too nostalgic my friends … because the heart and soul of The Stonewall Inn is right here in our kitchen tonight!

Come spend an evening with Stonewall Inn proprietor and cook, Joe Kieltyka, and learn how to make the Inn’s famous “Real New York Pizza.” (Not to be confused with New York-STYLE pizza. Joe, a native of Yonkers, New York, wants to be clear on this point!!)

You’ll be up and cooking alongside this charming, talented and very entertaining man as you learn the secrets to his delicious pizza dough and whip up a batch of your very own to take home! (Our staff took a private lesson from Joe and we were blown away by his authenticity, knowledge and “under-the-radar” humor!)

You’ll discover how to make Joe’s understatedly perfect pizza sauce which you’ll use to create your own “no-fail” personal pizza to eat straight out of the oven! A sure-fire authentic culinary experience you are simply not going to find anywhere else but here. I wouldn’t miss it for the world!

(Tasting and Take-Home Pizza Dough)

Scheduled class time: 6:30-9:00 p.m.

(If you love this class, check out Joe’s 8/6 class to learn the secrets to The Stonewall Inn’s most popular dish ever … Pan Fried Chicken! Joe teaches a Junior Chefs version of tonight’s class on 7/16, too!)

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

The Designer Handbag Cake
Notice: This Class has been moved to Thursday, June 6  6:30 p.m.

Ready to take your cake decorating to the next level? Here’s your chance to learn, step by step, how to make outrageous and whimsical 3-D cakes as you create your very own “couture cake” … this time in the form of a designer handbag! Keep in mind that what we learn today can be applied to so many “sculpted” style cakes.

You’ll sculpt your cake, ice it, and cover it with rolled fondant – all under the expert guidance of award-winning cake decorator Sherrie Ortiz. There’s an art to using rolled fondant and there are definitely some tricks to prepping your cake the right way before the fondant goes on – just a few of the many techniques you will learn from Sherrie this evening.

She’ll also teach us the finishing touches we can use to turn our special cake into a work of art including ...

• texturing
• painting
• and coloring fondant!

You will be sculpting and decorating your own mini handbag cake throughout the class and, at the end of the evening, you will proudly take your creation home to show family and friends your new talents! You’re on your way to becoming a rolled fondant pro!

(Snacks and take-home mini handbag cake) (Note: Some previous basic cake decorating experience is helpful.)

Scheduled class time: 6:30-9:30 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A "Hands-On” Class for our Junior Chefs (ages 9-14)

Sure, school is out for the summer but to keep those young minds fresh and engaged, how about a little culinary education … south-of-the-border style! We’re having a Mexican Fiesta at The Culinary Center and all you Junior Amigos y Amigas are invited to join in the fun as we learn to cook alongside Executive Chef Matt Chatfield. Chef Matt will teach the kids all about authentic Mexican ingredients … fresh, flavorful, colorful and tantalizing.

We’ll explore these unique tastes and flavors, learn about spices and “heat” and seasonings, and work together to prepare three all-time kid favorites:

• Enchiladas

• Tostadas

• and Tacos

Throughout class we’ll practice essential knife skills and learn a variety of cooking methods. We’ll send the kids home with delicious, easy-to-recreate recipes so you can have a Fiesta in your own kitchen! Ole! (Lunch)

Scheduled class time: 10:00 a.m. - 1:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Please Note: You do not have to be a member of our Junior Chefs Academy to take this class!

******************************

Hey Kids!  Are You Serious About Cooking?

Check This Out!! Become a member of

The Culinary Center of Kansas City's Junior Chefs Academy!

Designed for young "foodies" aged 9-14 who want to become better cooks and be involved in the world of cooking, food and the culinary arts! Membership rewards include patches and pins for each Junior Chef class attended, a personalized chef's jacket, monthly recipes, "members only" events, coupons, discounts, certificates, the chance to become "Junior Chef For a Day" here at The Culinary Center of Kansas City  ... and much, much more! Click on the following link for more information!

Please Note: Your child does NOT have to be a member of the Junior Chefs Academy to take our Junior Chef classes.

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

A "Hands-On” Fundamentals Class for our Junior Chefs (ages 9-14)

with CCKC "Main Dish" Laura Laiben

One of my fondest memories … and truly the heart of the reason I opened The Culinary Center 14 years ago, is working alongside my grandmother as she taught me her coveted pie-making recipe. I love to teach these pie classes – especially to our Junior Chefs – because I feel like a little bit of grandma goes home with each student.

Today our young bakers make their very own apple pie from start to finish … all from scratch … just like grandma! The kids will learn the fundamentals of making versatile pastry dough that can be used for both sweet and savory dishes as well as some valuable kitchen skills including proper measuring techniques and important baking tips.

Everyone makes their own apple pie, ready to take home and pop into the oven! Imagine the smell of baking apple pie as it wafts through your home! Add some ice cream and you have yourself a real old-fashioned treat. (Bring a round pie pan to class.) (Tasting and Take-Home Ready-to-Bake Apple Pie)

Scheduled class time: 10:00 a.m. - 12:30 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Please Note: You do not have to be a member of our Junior Chefs Academy to take this class!

******************************

Hey Kids!  Are You Serious About Cooking?

Check This Out!! Become a member of

The Culinary Center of Kansas City's Junior Chefs Academy!

Designed for young "foodies" aged 9-14 who want to become better cooks and be involved in the world of cooking, food and the culinary arts! Membership rewards include patches and pins for each Junior Chef class attended, a personalized chef's jacket, monthly recipes, "members only" events, coupons, discounts, certificates, the chance to become "Junior Chef For a Day" here at The Culinary Center of Kansas City  ... and much, much more! Click on the following link for more information!

Please Note: Your child does NOT have to be a member of the Junior Chefs Academy to take our Junior Chef classes.

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

This ain’t no “ordinary” girls’ night out (or “GNO” as we like to call them) here at The Culinary Center of Kansas City so be prepared for something different and something REALLY fun as the one and only Bruce Campbell hosts this interactive “Grills Gone Totally Wild” event!

Let’s start with a unique cocktail (duh!) … perhaps a Pomegranate Margarita? Then we’ll don an apron (hey, why don’t you bring your cutest apron with you!) and cook alongside this award-winning BBQ pro as you learn the basics of grilling including ...

• fire-building
• heat zones
• checking for doneness
• gas versus coal grilling
• and lots more!

(Don’t worry … there won’t be any tests and there won’t be any butt-slapping or burping … this is a GIRL’s grilling class!) It’s a fun and informative approach to a cooking class with some humor thrown in … all in a laid-back style.

Oh yes … and you’ll learn to cook some great summer dishes! Our menu includes:

• Grilled Caesar Salad

• Margarita Chicken with Grilled Mexican Corn

• Sweet Potato Gratin with Smoked Chiles

• and we'll even learn how to make DESSERT on the grill as we make Planked Berry Cobbler!

Those of you know Bruce already know that he just HAS to live up to his nickname (“The Beverage Dude”) and teach us some wonderful new cocktails that you’ll definitely want to serve up at your next gathering:

• Passion Fruit Batita

• Spiced Rum Infusion

• Pomegranate Margarita
  

• ... plus he’ll offer up great beer suggestions that pair beautifully with grilled foods!

(Includes Dinner and Cocktail Tastings)

Scheduled class time: 6:30-9:00 p.m.

(This class is also offered on 8/15)

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

The Designer Handbag Cake
Notice: This class was originally held on Tuesday, June 4 at 6:30 p.m.
It has been moved to this new date.

Ready to take your cake decorating to the next level? Here’s your chance to learn, step by step, how to make outrageous and whimsical 3-D cakes as you create your very own “couture cake” … this time in the form of a designer handbag! Keep in mind that what we learn today can be applied to so many “sculpted” style cakes.

You’ll sculpt your cake, ice it, and cover it with rolled fondant – all under the expert guidance of award-winning cake decorator Sherrie Ortiz. There’s an art to using rolled fondant and there are definitely some tricks to prepping your cake the right way before the fondant goes on – just a few of the many techniques you will learn from Sherrie this evening.

She’ll also teach us the finishing touches we can use to turn our special cake into a work of art including ...

• texturing
• painting
• and coloring fondant!

You will be sculpting and decorating your own mini handbag cake throughout the class and, at the end of the evening, you will proudly take your creation home to show family and friends your new talents! You’re on your way to becoming a rolled fondant pro!

(Snacks and take-home mini handbag cake) (Note: Some previous basic cake decorating experience is helpful.)

Scheduled class time: 6:30-9:30 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Kick-Start Your Summer Cooking!

(Includes an educational trip to a Live Farmers’ Market!)

A "CookWell!" class ... because wellness begins in the kitchen!

Rev up your summer with this full-day of culinary instruction, hands-on practice and even an educational trip to a live Farmers’ Market! Fresh summer produce “won’t have nuthin’ on you” at the end of this one! After today, your cooking skills, confidence and food knowledge will skyrocket as you kick-start your healthy summer transformation.

Culinary instructor Rachel Ciordas is a firm believer that healthy cooking should start with fresh seasonal ingredients. That’s why we’ll start off the class with a lively discussion about farmers’ markets, organic foods and CSAs. We’ll discuss what to look for in the produce we select (and what to avoid). Then we’ll put all this newfound knowledge to the test as we take off for a fieldtrip through the Downtown Overland Park Farmers’ Market where we’ll talk with the farmers and vendors, get up close and personal to the produce, and load up with fresh fruit and flavorful veggies that we’ll use the rest of the day in our kitchen.

After some knife skills lessons under the tutelage of Rachel, we’ll spend the rest of the morning learning to clean, prep, chop and cook our seasonal produce to create ...

• healthy appetizers
• salads
• and a completely delicious lunch for all!

Using fresh spinach, we’ll make Spanakopita, a Greek savory pastry full of goodness.

Throughout the day we’ll learn much about using herbs (both fresh and dried) and spices for layering flavors and replacing sodium in our fare. We’ll learn the RIGHT way to build a salad and how to make a flavorful vinaigrette that the whole family will love. We’ll put our newfound knowledge to work as we prepare a deliciously healthy Fresh Herb Salad.

Then we’ll turn our focus to whole grains as we learn about the wide variety of grains on the market, their many uses, and how best to prepare them. We’ll create a south-of-the-border Quinoa Pilaf with Black Beans and Jalapenos as well as Farro Risotto – dotted with colorful bits of fresh vegetables. And we’ll use some beautiful, succulent fruit to create a healthy Whole Grain Crostata (Fruit Tart).

Throughout our day of healthy cooking, we’ll practice sauteing, roasting, boiling, pairing and much more. You’ll take home a handy Farmers’ Market Guide plus a reference guide to vegetable cooking methods and suggested cooking times. Whew! And that’s not even a full list of what you’ll learn. A not-to-be-missed culinary experience!

(Tastings, cooking class, lunch, farmers’ market fieldtrip, reference and cooking guides, and complete nutritional information for all the recipes)

Scheduled class time: 9:00 a.m. - 3:00 p.m. 

A HEALTHY GIFT for YOU!  This is one of our CookWell! classes, designed to teach you the principles of healthy cooking. Every student registered for this class will receive a colorful market bag filled with fresh seasonal produce and a recipe, compliments of our official CookWell! sponsor – Shawnee Mission Medical Center who shares our commitment to the health and wellness of our community! Now there’s another reason to CookWell!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Your kids see it on TV and go nuts! “Mom, I wanna learn how to decorate cookies like that!!” Well, here’s a sweet new class designed just to show them (and you) how! Today you’ll learn fun and easy-to-recreate cookie decorating ideas to turn plain sugar cookies into edible works of art!

Culinary instructor and cookie decorator extraordinaire, Kathryn Harter, shares her incredible talent with us and you'll learn much including:

• the basics of rolling, coloring, and cutting cookie dough

• the secrets to baking up perfect cookies

• fun and creative decorating ideas using Royal Icing and great edible decorations

You and your teammate will put it all together as you decorate (and take home!) your beautiful masterpieces! What a “sweet” deal! (Snacks and Take-Home Cookies) (Minimum age 8)

Scheduled class time: 10:00 a.m. - 12:30 p.m.

Class fee of $75 is per parent/child team. Please note that "seats available" refers to the number of parent/child team spots available in class.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

"Hands-On" 3-Day Series for Junior Chefs (ages 9-14)

This popular 3-day series is designed specifically for our Junior Chefs with a curriculum developed by Professional Chef Richard McPeake, a Culinary Institute of America graduate. The course is geared for our younger students and packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your budding chef. It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary!

Day 1: Kitchen Fundamentals and Knife Skills

Our first day starts with essential Knife Skills with Chef Richard teaching:

• proper slicing, dicing, mincing, chopping and chiffonade techniques

• the proper “hold” of the knife

• and the ever important “chef’s claw” … skills which will serve your child well for a lifetime

We’ll also cover the basics of proper measuring techniques, how to read a recipe, and the meaning and importance of “mise en place.”

We’ll be creating Classic Italian Minestrone with our sliced, diced and chopped ingredients as well as a kid-friendly version of Julia’s Beef Bourguignon. And yes, the kids will be bringing some of each home to share with the whole family!

We’ll also make some healthy snacks such as Sliced Apples with Honey Sour Cream Dip and Vegetable Crudite with Creamy Ranch Dip.

(Although not required, students may bring their own knifes to class as long as they are in a safe carrying case.)

Day 2: Sauces

Our series of Cooking Fundamentals continues today as we learn how to make some of the basic “Mother Sauces” and how to use them in a variety of dishes.

We’ll learn what a “roux” is and how and why to make it. We’ll learn proper whisking techniques as we create three different sauces:

• Bechamel (which we will use on our made-from-scratch Mac & Cheese)

• Brown Sauce (pairs perfectly with beef)

• and Tomato Sauce (to top the pasta we’ll learn to cook and season perfectly)
  

Day 3: Meats and Poultry

Today we’ll continue our culinary education as we learn how to work with ground beef, meats and poultry:

• what to look for at the store

• how to handle it and store it properly

• and important safety precautions to take when working with meat and poultry

We’ll learn how to braise meat, how to brown meat, and how to deglaze for flavor as we prepare:

• Grandma’s Meatloaf

• and Braised Swiss Steak

Dry-heat cooking methods will be explored and we’ll learn some coveted secrets to roasting poultry as we prep and roast Herb-Roasted Cornish Hens. Chef Richard also shares his much-loved recipe for Chicken Lollipops (drumettes) with his famous PB&J Sauce.  

Please note: You do not have to be a member of our Junior Chefs Academy to take this series!

Students are encouraged to wear a white chef’s jacket (available in our retail store, Kitchenology). (Ages 9 to 14) (Includes tastings and Pro Series Binder for the week’s recipes, notes and handouts from the Chef.)

Please note that these three classes cannot be taken individually as they build upon the previous day’s experiences.

3-Day Series: Mon. 6/10, Tues. 6/11 and Wed. 6/12

Scheduled class times: 10:00 a.m. - 2:30 p.m.

Class fee of $345 includes all 3 days of the series.

(This series is also offered 7/8-7/10.)

If your child is attending this series with another party, please add their name(s) to the COMMENTS section of your online registration so that they will be seated together; otherwise we cannot ensure that they will be seated together for these three classes. Thank you!

********************

Hey Kids!  Are You Serious About Cooking?
Check This Out!!
The Culinary Center of Kansas City's NEW
Junior Chefs Academy!

Designed for young "foodies" aged 9-14 who want to become better cooks and be involved in the world of cooking, food and the culinary arts! Membership rewards include patches and pins for each JCA class attended, a chef's jacket and toque, monthly recipes, "members only" events, coupons, discounts, certificates, the chance to become "Junior Chef For A Day" here at The Culinary Center of Kansas City  ... and much, much more! Click on the following link for more information!

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

A "FUNDAMENTALS OF COOKING" Class
This class has moved to Monday June 17 at 6:30 p.m.

Join an accomplished culinary instructor and Executive Chef Jim Tinkham for this very popular introductory course on sauces. You’ll meet the basic Mother Sauces:

• Tomato

• Velouté

• Bechamel

• Espagnole

• and Hollandaise

You'll also learn these essential fundamentals of sauce-making:

• the types of roux and other thickening agents

• all about stocks

• building upon the basic sauces

• and the application of sauces in relevant recipes and meal menus

You’ll get hands-on experience tonight in this class that will take your cooking skills to a whole new level. Promise. (Tasting)

Scheduled class time: 6:30-9:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A “Real Deal” Cooking Class

There is no denying the culinary cult that surrounds authentic Mexican tamales. They are sought after and savored like nobody’s business. We just happen to have sisters Vicky and Susy Lara “in da house” who have agreed to show us how it’s done. No foolin’ around, these ladies are seriously good at the art of the tamale.

In case you didn’t know, tamales are incredibly versatile … they can be breakfast, lunch, dinner, dessert or appetizer. They can be made with meat, cheese, fruit or any combination and served with any number of sauces.

Tonight our two tamale experts share coveted family recipes, secrets and techniques as they teach you how to make:

• Chicken Tamales with Tomatillo Sauce (they’ll have you rolling like a pro in no time!)

• perfect Mexican Rice

• Pico de Gallo

• and Homemade Tortilla Chips

We’ll celebrate our tamale-making success with the perfect south-of-the-border libation … a CCKC Signature Margarita! Come be part of the fun in this full hands-on class as we learn all about the fantastically versatile AND easy-to-freeze tamale!

(Tasting, Half-Dozen Take-Home Tamales and a CCKC Signature Margarita)

Scheduled class time: 6:30-9:30 p.m.

(This class is also offered 8/13)

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

The spices used in Indian cooking are some of the most flavorful and medicinal foods in the world. In tonight’s class, our favorite real food advocate, Katie Newell, will teach us how to simplify and demystify the art of Indian cooking using 100% healthy ingredients that can be found in your local supermarket.

Come learn how to make family-friendly versions of:

• Tandoori Chicken

• Pork Vindaloo

• and Cashew & Chickpea Chicken Curry

Katie breaks it down into bite-size pieces with helpful variations, alternatives and ideas to simplify your life (and your kitchen!). (Tasting)

Scheduled class time: 6:30-9:00 p.m. 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

June continues the peak season for summer fruits! Just check out your local farmers’ markets … they’re brimming with an abundance of bright, colorful, ripe beauties! Jill Means knows exactly what to do with these gems and is in our kitchen this evening to teach you how to make some refreshingly delightful summer fruit desserts.

We’ve got a “peach” of an instructor in Jill … she holds a Food Science degree, did a stint at Maytag’s Test Kitchen where she tested equipment and developed recipes and has since published her own first cookbook to rave reviews in 2011. And boy can she cook! Here's what you'll learn this evening as you cook alongside this talented professional:

• Fresh Strawberry Shortcake with Jill's made-from-scratch biscuits topped with perfectly sweetened strawberries and a dollop of homemade whipping cream

• Triple Berry Pie, a real “blue-ribbon winner” with stars like raspberries, blueberries and blackberries baked in a delicate yet versatile pastry crust that will certainly become your all-time favorite!

• And you’ll want to bring your camera because Jill’s Classic French Fruit Tart is stunning and almost too pretty to eat (but, yes we will anyway)! The tart’s sweet pastry crust is filled with a rich pastry cream, elegantly topped with colorful fruit and finished with an apricot glaze for an impressive presentation that will WOW guests and get those cameras flashing!

And here’s a BONUS … each student receives a $20 GIFT CERTIFICATE to Pryde’s Kitchen & Home Store … a real Kansas City legend!

(Tasting and $20 Gift Certificate)

Scheduled class time: 6:30-9:00 p.m. 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A "CookWell!" class ... because wellness begins in the kitchen!

We’re looking for a few good men and women who need to get off the couch and on the road to a better YOU. Here’s your chance to get the benefit of some real army training without actually having to enlist!

Army Specialist Tony Bien (culinary instructor and active member of the U.S. Army National Guard) really knows his “stuff” and he’ll march you through some “Basic Training” as he teaches you how to make “better-than-mess-hall” grub from breakfast through dinner, including a power-packed snack. Get ready to do some of the cooking as you learn to make:

• Banana & Peach Protein Pancakes

• Chocolate Peanut Butter (Protein-Packed) Oat Bites

• Grilled Chicken with Toasted Walnuts and Strawberry Vinaigrette Drizzle

• and BBQ Black Bean Burger with Roasted Sweet Potato Wedges

These recipes are chock full of protein and packed with “get up and go!” You’ll also learn some “Army-approved” exercises during Tony’s workout drill (so dress comfortably!) and you’ll take home a helpful resource guide with additional exercises, menu ideas and inspirations to get you going!

So let’s get moving recruits … we want YOU to drop and give us 20 … then register for this class today!

(Tasting, Take-Home Resource Guide)

Scheduled class time: 6:30-9:30 p.m.

A HEALTHY GIFT for YOU!  This is one of our CookWell! classes, designed to teach you the principles of healthy cooking. Every student registered for this class will receive a colorful market bag filled with fresh seasonal produce and a recipe, compliments of our official CookWell! sponsor – Shawnee Mission Medical Center who shares our commitment to the health and wellness of our community! Now there’s another reason to CookWell!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A "Hands-On” Professional Culinary Arts Class for Junior Chefs (ages 9-14)

Part of our Professional Culinary Arts Series for Junior Chefs, today’s all-day Breadmaking course offers a unique opportunity for your child to spend the day in our kitchen as we learn, step-by-step, how to create beautiful baked goods. Alongside culinary instructor Diana Cooper, the kids will explore the art of breadmaking:

• Explore essential ingredients in breadmaking: flours, salt, sugars and, of course … yeast (the different forms it comes in, when and how much to use, and how to determine if it’s “alive” or not)

• Practice proper and accurate measuring techniques

• Learn the importance of using the right kitchen equipment

• Discuss ovens and baking and introduce the professional chef’s best friend – “mise en place”

Once the basics have been covered, it’s time to put on an apron, roll up our sleeves and get to work on creating some beautiful baked goods including:

• our own homemade loaf of braided bread

• a pan of luscious cinnamon rolls

• beautiful breadsticks

• and a batch of focaccia dough that we’ll turn into our lunchtime pizza

What an incredible learning experience!

(Includes Tastings, Pizza for Lunch, Take-Home Homemade Loaf of Bread and Take-Home Ready-to-Bake Cinnamon Rolls)

(Note: Although part of our Professional Culinary Arts Series for Junior Chefs, this Breadmaking course and the Desserts course (7/11/13) may be taken individually without any prerequisites required.)

Scheduled class time: 10:00 a.m. - 3:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Please Note: You do not have to be a member of our Junior Chefs Academy to take this class!

******************************

Hey Kids!  Are You Serious About Cooking?

Check This Out!! Become a member of

The Culinary Center of Kansas City's Junior Chefs Academy!

Designed for young "foodies" aged 9-14 who want to become better cooks and be involved in the world of cooking, food and the culinary arts! Membership rewards include patches and pins for each Junior Chef class attended, a personalized chef's jacket, monthly recipes, "members only" events, coupons, discounts, certificates, the chance to become "Junior Chef For a Day" here at The Culinary Center of Kansas City  ... and much, much more! Click on the following link for more information!

Please Note: Your child does NOT have to be a member of the Junior Chefs Academy to take our Junior Chef classes.

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

 Flavorful Weekend Nights at The CCKC 

Let’s have a cooking class where our hard work in the kitchen is rewarded with dinner under the stars! Join in the celebration for this one-of-a-kind cooking class with a menu that celebrates summer as we dine al fresco under the stars. We’re setting our tables outside with linens, lots of candles and our best wine glasses to set the stage for a glorious dining experience.*

But before we get too carried away with thoughts of shooting stars and summer breezes, we’ll first learn to create the elegant dishes for our spectacular outdoor grilled buffet including ...

• Grilled Watermelon,Watercress, Mozzarella and Heirloom Tomato Salad

• Vermouth Marinated Grilled Pork Medallions with Herb Aioli

• Rum-Glazed Grilled Shrimp and Mango Kabobs

• Herb-Roasted Potato Spears and Grilled Asparagus with a Sweet Balsamic Gastrique

• and … for the finale, Grilled Pineapple and Peach Tower with Fresh Minted Mojito Syrup!

We’ll all be cooking together under the guidance of award-winning BBQ’er, Chef Richard McPeake, garnering essential grilling and cooking skills every step of the way. We’ll then learn some exquisite presentation and platter ideas as we display our spectacular dishes on our outdoor buffet table (bring your camera for this one!). By the time we sit down for our dinner, we’ll all be good friends!

(Includes cooking class, dinner, glass of paired wine and dining experience under the stars, if weather permits. *In the event of inclement weather, we will be dining inside “under the stars!”)

Scheduled class time: 6:30-9:30 p.m. 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A "Hands-On" Parent/Child Class for our Lil’ Kids in the Kitchen (ages 5-8)

It gets tricky trying to keep the kids (and yourself) away from those “not-so-good-for-you” temptations! Culinary instructor Katie Newell wants her two little girls to be able to have snacks but isn’t so keen about what ingredients are inside those store-bought goodies. So, she makes her own very tasty, healthy snacks and fills her pantry with them. She’s here share her favorite homemade snack recipes with you and your Lil’ Chef! You’ll both work as a cooking duo to whip up:

• Homemade Graham Crackers

• “Give-Me-More” Granola

• Marshmallow-Free Brown Rice Crispy Treats

• and Chocolately Brownies

Throughout class, Katie will be empowering your kids (and you!) with tips and tricks that will encourage their own healthy eating … in a very fun, kid-friendly way! You’ll take home some of your homemade snacks along with the recipes and know-how to make more for your pantry! (Tasting)

Scheduled class time: 10:00 a.m. - 12:30 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A "Hands-On” Class for our Junior Chefs (ages 9-14)

It’s “Italian Style” pasta-making FUN for our Junior Chefs today! It doesn’t get much better or more fun than learning how to make fresh pasta and flavorful sauces … from scratch! This hands-on, action-packed class, taught by Executive Chef Jim Tinkham, is one our young chefs will “eat up!” Under Chef Jim’s tutelage, the kids will make not one but two pastas ...

• Angel Hair

• and Fettuccini

plus two flavorful sauces to go with them ...

• Creamy Alfredo (white)

• and Roasted Tomato (red)

We’ll learn loads of culinary techniques throughout class including how to use pasta machines to roll our handmade dough. At the end of class, we’ll celebrate our success with lunch consisting of  … what else?! … PASTA! The kids will be bringing pasta and sauce home for dinner, too! (Lunch and Take-Home Pasta and Sauce)

Scheduled class time: 10:00 a.m. - 1:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Please Note: You do not have to be a member of our Junior Chefs Academy to take this class!

******************************

Hey Kids!  Are You Serious About Cooking?

Check This Out!! Become a member of

The Culinary Center of Kansas City's Junior Chefs Academy!

Designed for young "foodies" aged 9-14 who want to become better cooks and be involved in the world of cooking, food and the culinary arts! Membership rewards include patches and pins for each Junior Chef class attended, a personalized chef's jacket, monthly recipes, "members only" events, coupons, discounts, certificates, the chance to become "Junior Chef For a Day" here at The Culinary Center of Kansas City  ... and much, much more! Click on the following link for more information!

Please Note: Your child does NOT have to be a member of the Junior Chefs Academy to take our Junior Chef classes.

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

A Midwest Barbecue Institute Class

Happy Father’s Day!

Hurry and register for this one because it won’t last long. Give Dad a unique experience this year … a grilling class with his son or daughter! You’ll both be hangin’ with the Grill Meister Chef Richard McPeake (who is a father, too by the way)! Under the expert tutelage of Chef Richard (an award-winning BBQ’er, CIA graduate and cookbook author) and Bruce Campbell (the Food & Beverage Guy and grilling expert himself), you’ll be grilling like pros in no time!

Get ready to soak in a whole lotta learning:

• the right way to prepare your grill

• what grill temperatures to maintain

• all about grill safety

• how timing is critical in grilling

• and much, much more!
  

We’ll prepare our fare, learn much along the way, and celebrate with a 5-course feast fit for a king! On the grill, for your tasting pleasure:

• Grilled Caesar Salad

• Skirt Steak with Cumin & Sweet Onion Salsa

• Rosemary Grilled Fingerling Skewers

• Grilled White Cheddar Baby Portabella Mushrooms

• and, for dessert … Grilled Pineapple with Infused Dessert Rub!

(We have a minimum age of 9 for today’s class but we do NOT have a maximum age at all!)

(Includes Full Dinner)

Scheduled class time: 10:00 a.m. - 2:00 p.m.

Class fee of $110 is per adult/child team. Please note that "seats available" refers to the number of adult/child team seats available.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A Versatile Menu Using Produce From Your Favorite Farmers’ Market

with Chef Sandy DiGiovanni

Tonight we will learn how to create a great menu for entertaining using produce from your local Farmers’ Market. When we are done, all you will need to do is take the recipes from tonight’s class to your favorite Farmers’ Market, choose your treasures and then create a beautiful menu for entertaining guests that very evening.

Chef Sandy DiGiovanni (a name many of you “foodies” will recognize as a finalist on NBC’s “America’s Next Great Restaurant”) will show you exactly how it’s done! You'll also ...

• explore great cooking methods and techniques

• garner essential knife skill techniques

• learn the proper way to pan-sear foods

• discover ways to recognize ripe produce by smells and textures

• and find out the secrets to preparing ahead so you can maximize your time with your guests!
  

Our intended menu will be the following (although we may tweak it as the class gets nearer based on what makes us jump up and down at the Farmers’ Market that week!):

• Strawberry & Fresh Spinach Salad with Fresh Berries

• Classic Caprese Bruschetta with Heirloom Tomatoes

• Pan-Seared Salmon with Avocado, Mango & Black Bean Salsa

• and a refreshing summertime dessert of Blueberry Shortcake!

Doesn’t get any easier … or any tastier! (Tasting)

Scheduled class time: 6:30 - 9:00 p.m.

(Please note this class will be held in the stunning demonstration kitchens of Roth Distributing at 7929 Marshall Drive in Lenexa, Kansas 66214)

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A "FUNDAMENTALS OF COOKING" Class
Moved from Monday June 10 at 6:30 p.m.

Join an accomplished culinary instructor and Executive Chef Jim Tinkham for this very popular introductory course on sauces. You’ll meet the basic Mother Sauces:

• Tomato

• Velouté

• Bechamel

• Espagnole

• and Hollandaise

You'll also learn these essential fundamentals of sauce-making:

• the types of roux and other thickening agents

• all about stocks

• building upon the basic sauces

• and the application of sauces in relevant recipes and meal menus

You’ll get hands-on experience tonight in this class that will take your cooking skills to a whole new level. Promise. (Tasting)

Scheduled class time: 6:30-9:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A "Hands-On” Class for our Junior Chefs (ages 9-14)

Do you find your kid mesmerized by all those cake challenges and incredible edible works of art on the food channels? If they love to decorate cakes and would enjoy learning how to “play” with edible “playdough,” then turn the TV off ‘cause we’ve got a LIVE cake challenge going on in our kitchen today! Working alongside award-winning cake decorator Sherrie Ortiz, your budding chef will discover MUCH about cake decorating in this full hands-on class as we learn all about rolled fondant:

• how to color it

• roll it out

• drape it over a cake

• smooth it

• paint it

• embellish it

• … maybe even eat it!

Everyone works on their own mini cake that they get to take home.

(Ages 9-14) (Snacks and Take-Home Fondant-Covered Mini Cake)

Scheduled class time: 10:00 a.m. - 12:30 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Please Note: You do not have to be a member of our Junior Chefs Academy to take this class!

******************************

Hey Kids!  Are You Serious About Cooking?

Check This Out!! Become a member of

The Culinary Center of Kansas City's Junior Chefs Academy!

Designed for young "foodies" aged 9-14 who want to become better cooks and be involved in the world of cooking, food and the culinary arts! Membership rewards include patches and pins for each Junior Chef class attended, a personalized chef's jacket, monthly recipes, "members only" events, coupons, discounts, certificates, the chance to become "Junior Chef For a Day" here at The Culinary Center of Kansas City  ... and much, much more! Click on the following link for more information!

Please Note: Your child does NOT have to be a member of the Junior Chefs Academy to take our Junior Chef classes.

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

A "Hands-On” Class for our Junior Chefs (ages 9-14)

Every kid loves pizza! Today we’ll learn how to make homemade pizza starting with made-from-scratch dough, of course! This class doubles as a baking class because we’ll learn ...

• all about flour and yeast

• how to roll the dough

• how to prepare for baking

• and how to test for doneness

The kids will whip up their very own batch of dough which they’ll proof, shape and load with toppings that they help to prep and cut (practicing safe and correct knife skill techniques, of course!). We’ll learn to make two different crust styles and the kids will bring pizza dough home for more pizza-makin’ fun in your kitchen! (Tasting and Take-Home Dough)

Scheduled class time: 10:00 a.m. - 12:30 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Please Note: You do not have to be a member of our Junior Chefs Academy to take this class!

******************************

Hey Kids!  Are You Serious About Cooking?

Check This Out!! Become a member of

The Culinary Center of Kansas City's Junior Chefs Academy!

Designed for young "foodies" aged 9-14 who want to become better cooks and be involved in the world of cooking, food and the culinary arts! Membership rewards include patches and pins for each Junior Chef class attended, a personalized chef's jacket, monthly recipes, "members only" events, coupons, discounts, certificates, the chance to become "Junior Chef For a Day" here at The Culinary Center of Kansas City  ... and much, much more! Click on the following link for more information!

Please Note: Your child does NOT have to be a member of the Junior Chefs Academy to take our Junior Chef classes.

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

Any chef will tell you that there is no substitute for proper knife skills as the foundation for all other cooking skills. In this class you’ll learn all about knives including the basic “cuts” known by all good cooks. We’ll explore it all ...

• how knives are made

• how to choose a knife that is right for you

• essential sharpening basics

• proper knife storage

• and much more!

You’ll receive some important hands-on experience under the supervision and tutelage of Professional Chef Richard McPeake.

(Feel free to bring your own knives to class or you may use our knives for the class.) This class is a must for all those serious about cooking. (Snacks)

Scheduled class time: 6:30-9:00 p.m.

(This class is also offered on 5/9, 7/17 and 8/7)

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A "Hands-On” Class for our Junior Chefs (ages 9-14)

Whether you’re working in the family kitchen to prepare a holiday brunch or want to learn to make something special to serve for Mom’s “Breakfast-in-Bed” birthday surprise ... this is the perfect class to learn some tried-and-true fundamentals of cooking breakfast.

We’ll start by learning the fundamentals of cooking with eggs as we create a hearty Farmers Egg Casserole.

Pancakes are a traditional breakfast favorite but let’s turn it up a notch and make Chef Sandy DiGiovanni’s Pancake Lasagna (who better to teach the kids breakfast “lasagna” than a Chef named DiGiovanni!).

We’ll move on to Stuffed French Toast – fun to make and even more fun to eat!

And breakfast breads will be covered, too as we prepare an old-fashioned bread called Monkey Bread. (Sounds funny … tastes fabulous!)

In addition to practicing our knife skills and learning some new cooking methods, we’ll discover how to prepare some of these dishes in advance of our brunch or special breakfast … a great time-saver (especially if you like to sleep in!).  (Tasting)

Scheduled class time: 10:00 a.m. - 12:30 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Please Note: You do not have to be a member of our Junior Chefs Academy to take this class!

******************************

Hey Kids!  Are You Serious About Cooking?

Check This Out!! Become a member of

The Culinary Center of Kansas City's Junior Chefs Academy!

Designed for young "foodies" aged 9-14 who want to become better cooks and be involved in the world of cooking, food and the culinary arts! Membership rewards include patches and pins for each Junior Chef class attended, a personalized chef's jacket, monthly recipes, "members only" events, coupons, discounts, certificates, the chance to become "Junior Chef For a Day" here at The Culinary Center of Kansas City  ... and much, much more! Click on the following link for more information!

Please Note: Your child does NOT have to be a member of the Junior Chefs Academy to take our Junior Chef classes.

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

Flavorful Weekend Nights at The CCKC

This class started out as a joke. I wanted to call it “Beer Drinking and The Art of Barbecue.” After we chuckled a bit, we quickly realized that there really is a lot to learn about barbecue and its relationship with beer, liquor and wine. And here we are with one of the most popular classes in our Midwest Barbecue Institute Program!

Tonight Bruce Campbell, the food and beverage guy with 25+ years in the restaurant business, will teach us some barbecue recipes utilizing beer, liquor and wine. We’ll learn how to pair beer … and wine! … with barbecue as we learn to prepare:

• Honey Bourbon Pork Loin

• Beer Butt Chicken

• Beef Burnt Ends

• and Grilled Pineapple with Dark Rum

While we’re at it, we’ll learn some cocktail mixing skills and some great beverages like ...

• the “BBQ BLM”

• and the “Caribbean Cape Cod”

What a fun and informative way to spend a Friday evening! (Tasting)

(Check out BBQ’n with Booze: A “Spirited” Menu for Summer on 7/19!)

Scheduled class time: 6:30-9:30 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Culinary Jedi Knights in the Pastry Kitchen!

Join us today in a galaxy far, far away … oh, too far? Okay then, how about joining us right here in our Galactic Kitchen as our Lil’ Culinary Jedi Knights (ages 5-8) explore some out-of-this-world cooking fun with culinary instructor Margo Mikkelson. Margo will challenge our young Jedi Masters (and their adult cooking partners) as we learn how to prepare some tasty sweets including:

• Princess Leia Danish ‘Do’s (a great “anytime” snack that really looks like Princess Leia’s cool hair)

• R2-D2 Treats … frozen goodies that were discovered in a freezer at an abandoned rebel base

• and delicious Wookiee Cookies (what Wookiee wouldn’t love these yummy morsels!) to enjoy with our Frothy Hoth Chocolate Coolers

“Use the force,” young Padawan, and take this culinary journey with us through the swamps of Dagobah and the ice realms of Hoth! This IS the class you’re looking for! (Tastings)

Scheduled class time: 10:00 a.m. - 12:00 noon 

Class fee of $75 is per parent/child team. Please note that "seats available" refers to the number of parent/child team spots available in this class.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

CookWell! … because wellness begins in the kitchen!

Give us a weekend and we'll turn you into a healthier cook! Promise. Our newest weekend "cooking boot camp" will get you well on the way into that favorite pair of jeans! It’s taught by our own Rachel Ciordas, an expert in healthy cooking, and it’s brimming with flavorful foods, “gotta-keep” recipes, healthified cooking techniques and a heaping dose of fun.

Alongside Rachel in this two-day “cook-a-thon” you will discover your “inner health nut” as you learn about taking the fat and calories down in salads (like her Amazing “Hale the Kale” Salad), soups (such as “Better-than-Medicine” Chicken Noodle Soup), breakfasts (how about Real Swiss Muesli), side dishes (including Roasted Saffron & Cauliflower Quinoa), entrees (like Elegant Garlic Lemon Shrimp), and desserts (wait till you try Chocolate & Zucchini Olive Oil Cake!). See complete menu below!

You’ll “up” your grain quotient as well as your confidence in your ability to “do this thing!” Your taste buds will not be left behind like a stale doughnut either. One weekend and you're on your way to a whole new way of cooking! It’s that simple. Now about those jeans … YES YOU CAN!

(Includes tastings and lunch Saturday and Sunday; recipes with complete nutritional information; graduation certificate and a great big sense of pride for a job well done!) Note: this is an excellent gift, perfect for a newly married couple, a college grad, a retired friend looking for a new hobby … or for yourself just because you always wanted to learn how to cook (or learn how to cook better)! (Class size limited)

Scheduled class times:

Sat. 6/22/13 10:00-3:00   

Sun. 6/23/13 10:00-3:00

A HEALTHY GIFT for YOU! This is one of our CookWell! classes, designed to teach you the principles of healthy cooking. Every student registered for this class will receive a colorful market bag filled with fresh seasonal produce and a recipe, compliments of our official CookWell! sponsor – Shawnee Mission Medical Center who shares our commitment to the health and wellness of our community! Now there’s another reason to CookWell!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

SATURDAY'S MENU:

Real Swiss Muesli - we'll learn the importance of soaking whole grains

Mean Green Smoothies - how to prepare greens; learning about antioxidants

"Better-Than-Medicine" Chicken Noodle Soup - discover the art of stewing

Amazing Kale Salad (Hale the Kale!!!) and Kale Chips - learn about maximizing vitamins; all about salad basics and the correct way to prepare vinaigrettes

Easy Elegant Garlic Lemon Shrimp - this dish makes an elegant appetizer or quick healthy meal! We'll explore the benefits of seafood, learn about marinating, discover ways to lower salt usage and maximize flavors with herbs, spices and acids

Stealthily Healthy Buffalo Chicken Wings with Creamy Blue Cheese Dressing (seriously, no one will know this is healthy!) - we'll explore boiling and broiling; we'll learn how to reduce calories in fatty foods and in sauce-making; discover healthy dairy preparations

Chocolate and Zucchini Olive Oil Cake - we'll focus on baking and using healthy oils; discover heart-healthy ingredients; how to utilize fruit and vegetable purees

CookWell! … because wellness begins in the kitchen!

Give us a weekend and we'll turn you into a healthier cook! Promise. Our newest weekend "cooking boot camp" will get you well on the way into that favorite pair of jeans! It’s taught by our own Rachel Ciordas, an expert in healthy cooking, and it’s brimming with flavorful foods, “gotta-keep” recipes, healthified cooking techniques and a heaping dose of fun.

Alongside Rachel in this two-day “cook-a-thon” you will discover your “inner health nut” as you learn about taking the fat and calories down in salads (like her Amazing “Hale the Kale” Salad), soups (such as “Better-than-Medicine” Chicken Noodle Soup), breakfasts (how about Real Swiss Muesli), side dishes (including Roasted Saffron & Cauliflower Quinoa), entrees (like Elegant Garlic Lemon Shrimp), and desserts (wait till you try Chocolate & Zucchini Olive Oil Cake!). See complete menu below!

You’ll “up” your grain quotient as well as your confidence in your ability to “do this thing!” Your taste buds will not be left behind like a stale doughnut either. One weekend and you're on your way to a whole new way of cooking! It’s that simple. Now about those jeans … YES YOU CAN!

(Includes tastings and lunch Saturday and Sunday; recipes with complete nutritional information; graduation certificate and a great big sense of pride for a job well done!) Note: this is an excellent gift, perfect for a newly married couple, a college grad, a retired friend looking for a new hobby … or for yourself just because you always wanted to learn how to cook (or learn how to cook better)! (Class size limited)

Scheduled class times

Sat. 6/22/13 10:00-3:00

Sun. 6/23/13 10:00-3:00

A HEALTHY GIFT for YOU! This is one of our CookWell! classes, designed to teach you the principles of healthy cooking. Every student registered for this class will receive a colorful market bag filled with fresh seasonal produce and a recipe, compliments of our official CookWell! sponsor – Shawnee Mission Medical Center who shares our commitment to the health and wellness of our community! Now there’s another reason to CookWell!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

SUNDAY MENU:

Healthy Eggs 101 including the Perfect Light Omelet - focus on egg preparation as we practice boiling, poaching and scrambling

Healthy Creamy Caesar Salad - discovering healthy (creamy) dressing preparations and essential salad basics

Roasted Saffron and Cauliflower Quinoa - focus on roasting vegetables properly, preparing whole grains, and using vegetarian protein options; discover the benefits of cruciferous vegetables and how to utilize spices for health and to lower sodium

Bison with Caramelized Onions, Spinach and CousCous - focus on searing and grilling as we explore healthy red meat preparations as well as heart-healthy greens and whole grains

Roasted Chicken with Mushrooms and Polenta - focus on roasting meats and preparing poultry in healthy ways; whole grain preparations also explored

Light and Decadent Chocolate Mousse (a delicious dairy-free healthy chocolate dessert!) - discovering heart-healthy antioxidents; preparing a perfect meringue

Recipes from the Legendary Bristol Bar & Grill

You may not realize that our own Chef Richard McPeake designed the original recipes for the Bristol Bar & Grill. Yep, he has a bit of a “fishy” past! Chef Richard is the original Chef for Kansas City’s award-winning Bristol … famous for its seafood and legendary for its sauces. In fact, he helped propel the Bristol to legendary status as the restaurant received Silver Spoon 1st Place awards, Travel Holiday Awards and countless other accolades in the early 1980s.

Tonight you’ll learn how to make original dishes from the Bristol from the original guy who created them! You’ll even get to do some of the cooking alongside Chef Richard as you learn to make:

• Seared Salmon

• Pan-Grilled Swordfish au Poivre

• Seared Scallops Provencal

• and the Bristol’s incredible Shrimp Scampi

The perfect seafood calls for the perfect sauce so you’ll also learn how to make pan sauces that are the crowning touches to our seafood entrees:

• Avocado Butter Sauce

• and Whipped Butter Sauce

You’ll explore a variety of cooking techniques and methods, too:

• how to properly pan sear
• how to deglaze for flavor infusion
• how to use a flat griddle for searing
• and much more!

If you’re a lover of all things seafood, you won’t want to miss this very special class that you simply will not find anywhere else! (Tasting)

Scheduled class time: 6:30-9:00 p.m. 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A "CookWell!" class ... because wellness begins in the kitchen!

Here's a gluten-free menu that's loaded with flavor and guaranteed to please even the most skeptical person at your dinner table! Culinary instructor Katie Newell shares MORE quick-and-easy gluten-free dishes that the whole family will enjoy:

• Chicken and Mango Thai Salad (with a made-from-scratch gluten-free dressing)

• Black Bean and Corn Enchilada Pie (a freezer-friendly, crowd-pleasing dish that is perfect for busy nights)

• Chicken Pad Thai (YES! You can STILL have noodles!)

• and Crock Pot Carnitas with Cilantro-Lime Cabbage and Fresh Avocado (add some fresh seasonal produce to this slow-cooked pork for the most mouth-watering tacos you've ever tasted!)

Katie will use sustainably raised meats this evening and as much organic, locally grown produce as she can get her hands on! This woman knows how to make it fast, make it simple and streamline prep work, too!

(Tastings)

Scheduled class time: 6:30-9:00 p.m.

A HEALTHY GIFT for YOU!  This is one of our CookWell! classes, designed to teach you the principles of healthy cooking. Every student registered for this class will receive a colorful market bag filled with fresh seasonal produce and a recipe, compliments of our official CookWell! sponsor – Shawnee Mission Medical Center who shares our commitment to the health and wellness of our community! Now there’s another reason to CookWell!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Join us for a “fresh” take on PASTA in tonight’s fun-filled pasta-making party as we get a glimpse inside the culinary brain of Chef Cody Hogan. Here’s a guy who creates unbelievable pasta dishes every day at KC’s legendary restaurant, Lidia’s, and has been sharing his creations with us for many years now. Tonight is no exception as we incorporate the best of Kansas City’s seasonal produce into the dishes we learn to make.

t’s hands-on all the way as you work alongside Chef Cody to create:

• Spinach Pasta Dough (which you’ll take home!)

• Dry Pasta with Asparagus and Fresh Ricotta

• Asparagus Ravioli with Summer Vegetables and Shrimp Sauce

• and Spinach Tagliatelle with Pesto and Pecorino

Come get fresh with us!

(Tastings and Take-Home Spinach Pasta Dough)

Scheduled class time: 6:30-9:30 p.m. 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Summertime Fruits & Veggies

A "Hands-On” Class for our Junior Chefs (ages 9-14)

Today we head across the street to the Overland Park Farmers’ Market to shop the fresh produce in search of flavorful fruit and farm fresh vegetables with which we can create some fabulous dishes. This is a great opportunity for our young chefs to meet the vendors and farmers, ask questions, and learn about farmers’ markets and the produce found there.

Learning to shop on a budget, we’ll make our selections and carry our goodies back to the kitchen for some hands-on action as we wash, pick, pull and chop! Then we’ll learn some essential measuring, mixing, peeling and cutting skills as we prepare Fruit and Crème-Filled Crepes.

We’ll explore a variety of cooking methods and techniques as we create some real “kid pleasers” … Veggie Enchiladas and Homemade Salsa! Don’t wait to sign up for this one – this one will fill up fast! (Includes Light Lunch)

Scheduled class time: 10:00 a.m. - 1:30 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Please Note: You do not have to be a member of our Junior Chefs Academy to take this class!

******************************

Hey Kids!  Are You Serious About Cooking?

Check This Out!! Become a member of

The Culinary Center of Kansas City's Junior Chefs Academy!

Designed for young "foodies" aged 9-14 who want to become better cooks and be involved in the world of cooking, food and the culinary arts! Membership rewards include patches and pins for each Junior Chef class attended, a personalized chef's jacket, monthly recipes, "members only" events, coupons, discounts, certificates, the chance to become "Junior Chef For a Day" here at The Culinary Center of Kansas City  ... and much, much more! Click on the following link for more information!

Please Note: Your child does NOT have to be a member of the Junior Chefs Academy to take our Junior Chef classes.

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

A "CookWell!" class ... because wellness begins in the kitchen!

Adding fresh or dried herbs to a recipe can take a dish from “ho-hum” to “Holy Cow” if you know what you’re doing! And if there’s one thing that Executive Chef Matt Chatfield knows … it’s herbs – growing them, preserving them and cooking with them. He is always eager to share his love of gardening with others and tonight he’ll share what he knows about growing the ultimate culinary herb garden. You'll learn much including:

• which herbs are best to grow, particularly in a limited space, so that you’ll be growing the herbs which offer the most versatility in the kitchen

• which parts of the herbs are best to use – leaves, flowers or stems

• which herbs are best used fresh and which ones can be frozen or dried to extend the life of our garden

And you'll learn that growing a culinary herb garden is something that anyone can do – whether you have a big plot of land out back … or a small container garden in our kitchen window.

As we explore the unique flavors of herbs and how each is best used to enhance a recipe, Chef Matt will be teaching some important culinary techniques, applications and trends to create our own compound herb butters, pestos, flavored oils and vinegars made from the herbs we’ve lovingly grown. (Tasting)

Scheduled class time: 6:30-9:00 p.m. 

A HEALTHY GIFT for YOU!  This is one of our CookWell! classes, designed to teach you the principles of healthy cooking. Every student registered for this class will receive a colorful market bag filled with fresh seasonal produce and a recipe, compliments of our official CookWell! sponsor – Shawnee Mission Medical Center who shares our commitment to the health and wellness of our community! Now there’s another reason to CookWell!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A “Limited Hands-On” Girls’ Night Out Experience

Oh my goodness. Dessert and Wine. Yes it can be done! Very well I might add. You might just be in culinary heaven with this very special girls’ night out event! You won’t want to miss this unique experience as we learn to make a variety of delectable “mini” desserts and discover what wines pair perfectly with each.

There’s an art and a science to these perfect pairings and here to guide us through this fun, informative class is culinary instructor Jill Means. Jill holds a Food Science degree, worked with the Maytag Test Kitchen to develop recipes, and published her own cookbook to rave reviews in 2011. She has a tremendous palette and boy can she cook!

You’ll don an apron and get a bit of hands-on experience as we learn to make mini desserts which are perfect for entertaining and just the right size! On our deliciously decadent menu:

• Mini Cheese Cakes with Fresh Strawberries

• Crème Brulee with Fresh Berries

• Lemon Crème Souffle

• Pear Crisps

• and Dark Chocolate Torte

With each lovely creation, we’ll “sniff, swirl and taste” a perfectly paired wine selection!

Not to worry, we’ll have a little savory appetizer to counterbalance all this sweetness – a lovely cheese and cracker tray paired with, what else … the perfect wine! (Appetizer, Desserts & Wine Tastings)

Scheduled class time: 6:30-9:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Flavorful Weekend Nights at The CCKC

Ok we get it! You LOVE culinary classes on how to create sushi at home! Here’s your big chance because we’ve created a sushi extravaganza for this installment of our popular Flavorful Weekend Nights classes. Let’s get “rolling” (lame pun) as we learn the fundamentals of making sushi. We’ll learn how to make (and eat!) such rolls as ...

• Tempura Rolls

• Hamachi Sashimi with Spicy Mayo

• Ahi Tuna

• and “Sweet Spicy Unagi” Rolls

After we learn the basics, we’ll start to “design our own sushi” and play around with various combinations of ingredients. We’ll enjoy a fresh Salad with Miso-Sesame Dressing and “flirt” with a dessert sushi as well!

Working alongside our very own Executive Chef Matt Chatfield, you’ll learn it all …

• rice cooking techniques

• hand rolling fundamentals

• how to select the right ingredients

• … all the necessary sushi education

(Includes Dinner)

Scheduled class time: 6:30-9:30 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

with 2 pastas, 2 fillings and 2 sauces!

Move over Chef Boyardee! We’re learning how to make ravioli tonight – from scratch! It’s an evening of twosomes as you and your favorite cooking partner work together to make two pasta dough recipes, two flavorful fillings and two perfectly paired sauces. Sound daunting? Not to worry … we’ll take it step-by-step with Executive Chef Jim Tinkham showing us how it’s done! Once you learn the basics – the sky is the limit for flavorful combinations of meats, veggies and cheeses.

You’ll get lots of hands-on experience as you whip up a batch of Chef Jim’s “Original” Pasta Dough and learn variations for his “Spinach Pasta Dough” as well as the secrets to two of his favorite fillings:

• Chicken With Wild Mushrooms & Herbs

• and Vegetarian-Friendly Roasted Vegetables Filling

Of course, we can’t truly enjoy our stuffed pasta without some fresh and flavorful sauces to go with them so we’ll learn to make both a red tomato-based sauce as well as a creamy white sauce (we love choices!). You’ll take home some of your handmade ravioli along with the recipes and know-how to make more at home! We’ll see you two in our kitchen! (Dinner and Take-Home Ravioli)

Scheduled class time: 6:30-9:30 p.m. 

Class fee of $150 is per couple. Please note that "seats available" refers to the number of couple spots available in class.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

What’s dependable, durable, super affordable, making a welcome comeback, and will last a lifetime?

Cheater, you peeked at the title! That’s right – the correct answer is cast iron.

It may be old fashioned and remind you of grandma’s kitchen (which isn’t really a bad thing, is it?) but when it comes to cookware, there’s nothing better than cast iron. And when it comes to teaching us how to use it, there’s nobody better suited for the job than culinary instructor Tim Hall. Today you’ll learn much about versatile cast iron:

• it's highly valued for its cooking properties because it evenly distributes and holds heat

• it’s great for deep-frying, searing and even baking

• and it can go from the stovetop, into an oven or even onto the grill!

What other cooking vessel can make those claims? But the real reason Tim loves his cast iron cookware is because he’s discovered that the deep, rich flavors he seeks for many of his favorite recipes can best be achieved by cooking low-and-slow in cast iron. Tim will explain how to season and take care of your cast iron and teach us how to make some fabulous dishes including:

• Spice BBQ’d Shrimp

• Cajun Meatloaf

• and Crawfish Etoufee

Once you learn how to use cast iron cookware, you can apply Tim’s methods to all sorts of meats, sides and even desserts! (Tasting) (NOTE: This is a demonstration only class with no hands-on participation.)

Scheduled class time: 10:00 a.m. - 1:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A NEW “Hands-On” Cooking & Art Class

Fun with Fruits and Veggies

featuring “Natural” Tie-Dyed Apron Art

The farmers markets are brimming with colorful fruits and veggies and we’re brimming with ideas on just how to use them! Here’s a real “blast from the past” class that the kids (and you) will love!

We’ll start with a fieldtrip across the street to the Overland Park Farmers Market where we’ll select just the right fruits and vegetables. Then it’s back to our kitchen where culinary instructor Tony Bien shows us how to make several deliciously fun and healthy recipes with our produce. But that’s not all! We’ll use the same type of fruits and veggies to create colorful dyes to tie-dye aprons (adult and child versions) to take home.

It’s a cooking class and art project! You and your young cooking partner will learn ...

• which fruits and veggies make the best dye

• what produce will yield certain colors

• how to create certain patterns

• and how to set the colors into the fabric so it won’t wash out!

Once you know the process, the projects are limitless – t-shirts, rag rugs, a child’s tent out of an old sheet. We are all about recycling and repurposing here at The Culinary Center! This is a fun family project that is inexpensive, environmentally friendly, and definitely a blast from the past!

Once you make your reservations, please call us at 913/341-4455 to select apron sizes. (Includes Field Trip to Farmers Market, Cooking Class, and 2 Take-Home Tie-Dyed Aprons) (Minimum age of 7)

Scheduled class time: 10:00 a.m. - 1:00 p.m.

Class fee of $75 is per adult/child team. Please note that "seats available" refers to the number of adult/child team spots available.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Here’s another NEW class for you to take with your budding chef! You’ll put on some aprons and work together as a dynamic duo as you learn how to make beautiful (and very tasty!) sweet and savory tarts:

• Rustic Apple Tart

• and Puff Pastry Pizza Tart!

Working alongside culinary instructor Christina Robson, you and your child will learn important baking and cooking techniques including ...

• essential knife skills (using kid-friendly knives of course!)

• proper measuring techniques (so very important when we bake!)

• baking essentials and much more!

We’ll explore the ingredients used to create our tasty treasures as we whip up a batch of our very own pastry dough … from scratch! You’ll make, bake and take home your lovely Rustic Apple Tart (boy is it gonna smell good in our kitchen today!) as well as a par-baked Puff Pastry Pizza Tart to finish baking at home. This is a great class to introduce your child to the joy of baking – just wait till you see how proud they are of their accomplishments today! (Bring your camera!)

(Tasting, Take-Home Rustic Apple Tart and Puff Pizza Tart) (Minimum age 7)

Scheduled class time: 10:00 a.m. - 12:30 p.m. 

The class fee of $75 is per parent/child team. Please note that "seats available" refers to the number of parent/child team spots available in class.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A staple and one of our most popular classes in the Midwest Barbecue Institute Program, this extended class will leave no briquette unturned when it comes to home grilling. We’ll start at the beginning and go through each step:

• gas vs. charcoal

• how to light a fire

• determining proper fire temperatures

• testing meat for doneness

• why, what and when to marinate

• choosing the right meats and fish for grilling

• which ground beef makes the best burgers

• and cooking on a cedar plank

Chef Richard will share some of his favorite recipes so we can show off our new skills in our own backyards. We’ll learn as we prepare:

• Tuscan Porterhouse Roast (now famous!)

• Planked BBQ Spiced Salmon

• Lemon & Herb Marinated Grilled Chicken Breast

• Grilled Italian Sausage

• Sauteed Portabellas with Fresh Rosemary

• and Grilled Bruschetta with Balsamic Tomatoes

Ladies and gentlemen … let the grilling begin!

(Tasting) Note: This is a demonstration only class with no hands-on participation.

Scheduled class time: 10:00 a.m. - 2:00 p.m.

(This class is also offered on 8/18)

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

"Hands-On" 3-Day Series for Junior Chefs (ages 9-14)

This popular 3-day series is designed specifically for our Junior Chefs with a curriculum developed by Professional Chef Richard McPeake, a Culinary Institute of America graduate. The course is geared for our younger students and packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your budding chef. It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary!

Day 1: Kitchen Fundamentals and Knife Skills

Our first day starts with essential Knife Skills with Chef Richard teaching:

• proper slicing, dicing, mincing, chopping and chiffonade techniques

• the proper “hold” of the knife

• and the ever important “chef’s claw” … skills which will serve your child well for a lifetime

We’ll also cover the basics of proper measuring techniques, how to read a recipe, and the meaning and importance of “mise en place.”

We’ll be creating Classic Italian Minestrone with our sliced, diced and chopped ingredients as well as a kid-friendly version of Julia’s Beef Bourguignon. And yes, the kids will be bringing some of each home to share with the whole family!

We’ll also make some healthy snacks such as Sliced Apples with Honey Sour Cream Dip and Vegetable Crudite with Creamy Ranch Dip.

(Although not required, students may bring their own knifes to class as long as they are in a safe carrying case.)

Day 2: Sauces

Our series of Cooking Fundamentals continues today as we learn how to make some of the basic “Mother Sauces” and how to use them in a variety of dishes.

We’ll learn what a “roux” is and how and why to make it. We’ll learn proper whisking techniques as we create three different sauces:

• Bechamel (which we will use on our made-from-scratch Mac & Cheese)

• Brown Sauce (pairs perfectly with beef)

• and Tomato Sauce (to top the pasta we’ll learn to cook and season perfectly)
  

Day 3: Meats and Poultry

Today we’ll continue our culinary education as we learn how to work with ground beef, meats and poultry:

• what to look for at the store

• how to handle it and store it properly

• and important safety precautions to take when working with meat and poultry

We’ll learn how to braise meat, how to brown meat, and how to deglaze for flavor as we prepare:

• Grandma’s Meatloaf

• and Braised Swiss Steak

Dry-heat cooking methods will be explored and we’ll learn some coveted secrets to roasting poultry as we prep and roast Herb-Roasted Cornish Hens. Chef Richard also shares his much-loved recipe for Chicken Lollipops (drumettes) with his famous PB&J Sauce.  

Please note: You do not have to be a member of our Junior Chefs Academy to take this series!

Students are encouraged to wear a white chef’s jacket (available in our retail store, Kitchenology). (Ages 9 to 14) (Includes tastings and Pro Series Binder for the week’s recipes, notes and handouts from the Chef.)

Please note that these three classes cannot be taken individually as they build upon the previous day’s experiences.

3-Day Series: Mon. 7/8, Tues. 7/9 and Wed. 7/10

Scheduled class times: 10:00 a.m. - 2:30 p.m.

Class fee of $345 includes all 3 days of the series.

(This series is also offered 6/10-6/12)

If your child is attending this series with another party, please add their name(s) to the COMMENTS section of your online registration so that they will be seated together; otherwise we cannot ensure that they will be seated together for these three classes. Thank you!

********************

Hey Kids!  Are You Serious About Cooking?
Check This Out!!
The Culinary Center of Kansas City's NEW
Junior Chefs Academy!

Designed for young "foodies" aged 9-14 who want to become better cooks and be involved in the world of cooking, food and the culinary arts! Membership rewards include patches and pins for each JCA class attended, a chef's jacket and toque, monthly recipes, "members only" events, coupons, discounts, certificates, the chance to become "Junior Chef For A Day" here at The Culinary Center of Kansas City  ... and much, much more! Click on the following link for more information!

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

Including Sauces and Accompaniments!

Admit it! Most of us love to order fish when we dine out because we don’t have a handle on how to cook it correctly at home. Not to mention we really don’t even know how to buy it, store it or prep it! Enter Executive Chef Jim Tinkham to save the day!

From pan-searing to cedar-planking to baking it up – you’ll learn all you need to know alongside a master as he shows you how to filet a salmon and then use it to create ...

• Pan-Seared

• Pesto-Crusted Salmon

• and Oven-Baked Cedar-Planked Salmon with Fresh Rosemary

Since the crowning touch to the perfect fish dish is a well-prepared sauce, you’ll learn how to make a beautiful Hollandaise Sauce for our Pesto Salmon.

You’ll get your hands in on some of the action as you prepare Tilapia en Papillote … a wonderful method of cooking fish because the fish stays moist and tender. We’ll add some fresh vegetables and potatoes and call it a meal! (Tasting)

Scheduled class time: 6:30-9:30 p.m. 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

It cannot be denied! The resurgence of the beloved cupcake. But now we are taking them to a whole new level. And thank goodness we have the award-winning cake decorator and instructor, Sherrie Ortiz to feed our cupcake frenzy.

Yes, we’ll learn the secrets to baking the perfect tasty treasure (and there ARE some important tips!) and to test your new skills you’ll whip up a batch of your very own.

Once these babies are baked and cooled, the real magic begins as Sherrie shows us clever decorating ideas using rolled fondant and buttercream icing to create sophisticated, whimsical and eye-popping masterpieces. Garner ideas for displaying and packaging your cupcakes, too. Put it all together as you decorate a half-dozen cupcakes to take home.

(Snacks and half-dozen take-home treasures)

Scheduled class time: 6:30-9:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Come with us on a little trip to Mexico as we awaken your senses, expand your cooking repertoire and satisfy your need for a bit of “Ole!” Culinary instructor (and cookbook author) Jill Means, leads our exploration of the cuisine of Mexico as we learn how to make:

• traditional Grilled Chicken Fajitas … a simple dish that requires the correct marinade and a bit of instruction to cook the fresh, colorful and sweet peppers and caramelized onion to perfection

• flavorful and zesty Guacamole, using only the freshest summer veggies and herbs

• perfectly seasoned Pico de Gallo – served up with warm tortilla chips (of course!)

• and, for something sweet, Jill will teach us all about Mexican Vanilla Beans as we learn to prepare a classic Mexican Flan

Holy Frijole! It’s muy bueno!

(Tasting)

Scheduled class time: 6:30-9:00 p.m. 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

with Chef Sandy DiGiovanni

The curry will be flyin’ in our kitchen this evening (along with all kinds of other tantalizing Indian spices!). Chef Sandy DiGiovanni loves Indian cuisine and can hardly wait to show us how to make these favorite Indian classics, brimming with tantalizing tastes and fragrant aromas. It may sound dauntingly impossible but it’s not! Sandy will break it all down into “bite-size” morsels of culinary education so that you can learn, step-by-step, how to prepare these treasures. You’ll practice knife skills, learn essential techniques and explore a variety of cooking methods … all excellent building blocks to help you take home that “I can do it attitude!” Don’t be intimidated … it’s easier than you think!

Our tasty menu includes ...

• Murgh Makhani (Butter Chicken), a rich and creamy dish that’s a regular offering at most Indian restaurants and soon to be a heartwarming favorite in your home!

• Chicken Tikka Masala, one of the most popular of all Indian dishes ... touting chunks of chicken marinated in spices and yogurt with a “knock-your-socks-off” flavor profile!

• Chole is a real crowd-pleaser, too. This cauliflower and chickpea curry is easy to make as an entrée or side dish and is so versatile that the recipe can be varied to please vegetarians and carnivores alike!

• For a real treat, we’ll learn to make Maa Ki Daal, an all-time classic party dish known by so many names that we’ll just call it “Mom’s Lentils” and leave it at that!

• No Indian meal (or class!) is complete without bread and no bread complements Indian cuisine better than Naan, a traditional flatbread that is utterly delicious!

(Includes Tastings)

Scheduled class time: 6:30-9:00 p.m.

Please note: This class will be held in the stunning demonstration kitchens of Roth Distributing at 7929 Marshall Drive, Lenexa, KS 66214.)

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A "FUNDAMENTALS OF COOKING" Class

Join Executive Chef Matt Chatfield for a fun and interactive class on breadmaking. He’s in the kitchen this evening to share some of his favorite bread recipes with you. These recipes are versatile, delicious and just waiting for you to add your personal touch.

You’ll learn the basics of breadmaking:

• everything you need to know about flour

• kneading techniques

• proper proofing methods

• baking tips

• and much, much more!

You’ll learn as you make ...

• Multigrain Bread

• Lavosh Crackers

• and Foccacia Bread

And, you’ll take your own loaf of bread home to finish proofing and bake. Can’t you just smell it now? (Tasting and Take-Home Loaf of Bread)

Scheduled class time: 6:30-9:00 p.m. 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A "Hands-On” Professional Culinary Arts Class for Junior Chefs (ages 9-14)

Part of our Professional Culinary Arts Series for Junior Chefs, today’s all-day desserts course offers a unique opportunity for your child to spend the day in our kitchen as we learn, step-by-step, how to create classic and popular desserts.

Alongside culinary instructor Diana Cooper, we’ll learn how to create Pate a Choux, a special pastry with which we’ll make Cream Puffs, along with a luscious cream filling.

We’ll discover the joy of working with Pate Feuillettee, also known as Puff Pastry, a rich and delicate multi-layered pastry as we create Cinnamon Apple Tarts.

We’ll learn how to make and flavor Whipped Cream from scratch and probably add a dollop or two to our beautiful tarts!

A desserts class doesn’t seem complete without cake so we’ll whip up a batch of Diana’ favorite Very Vanilla Cupcakes, fill them with creamy goodness, and decorate them with Buttercream Icing and Chocolate Ganache Glaze Drizzle.

As we go, we’ll cover a multitude of culinary techniques and skills including ...

• the importance of accurate measurements

• proper equipment usage

• oven and baking instructions

• knife skills and safety

• kitchen terminology

• and much more!

And not to worry, we’ll stop mid-way through class and have a light lunch that doesn’t consist of sugar! We’ll be nibbling and tasting but the kids will definitely be bringing home dessert for dinner tonight (and maybe tomorrow, too!).What an incredible learning experience! (Includes Tastings, Light Lunch and Take-Home Desserts)

(Note: Although part of our Professional Culinary Arts Series for Junior Chefs, this Desserts course and the Breadmaking course (6/13/13) may be taken individually without any prerequisites required.)

Scheduled class time: 10:00 a.m. - 3:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Please Note: You do not have to be a member of our Junior Chefs Academy to take this class!

******************************

Hey Kids!  Are You Serious About Cooking?

Check This Out!! Become a member of

The Culinary Center of Kansas City's Junior Chefs Academy!

Designed for young "foodies" aged 9-14 who want to become better cooks and be involved in the world of cooking, food and the culinary arts! Membership rewards include patches and pins for each Junior Chef class attended, a personalized chef's jacket, monthly recipes, "members only" events, coupons, discounts, certificates, the chance to become "Junior Chef For a Day" here at The Culinary Center of Kansas City  ... and much, much more! Click on the following link for more information!

Please Note: Your child does NOT have to be a member of the Junior Chefs Academy to take our Junior Chef classes.

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

A Parent/Child Class for our Tiny Tots In The Kitchen (Ages 2-4)

Our littlest chefs and their adult cooking partners are in for a real treat today as we celebrate some of our favorite characters from Toy Story!

You’ll enjoy learning to make Woody’s “Rootin’ Tootin’ Root Beer Floats” and decorate some Buzz Lightyear Rocket Ship Cookies (which will take you to “Infinity and Beyond!”). (You’ll even whip up a batch of cookie dough to take home with you for more cookie fun in your own kitchen!)

We’ll give a nod to Mr. Potato Head at our “build-your-own-Mr. Potato Head” station! How fun is that!

Ssshhh … don’t tell Hamm, but we’re also going to make “Hamm’s Cheesy Roll-Ups” (what he doesn’t know won’t hurt him!).

We’ll keep it lively and fresh (so nobody nods off!) and you’ll see that cooking together couldn’t be more fun. Well, maybe it could be! Especially if we give all the little tots a special Toy Story toy to remember our fun day together at cooking school!  (Tastings, Take-Home Cookie Dough and Tot-Size Toy)

Scheduled class time: 10:00 a.m. - 12:00 noon

Class fee of $75 is per adult/child team. Please note that "seats available" refers to the number of adult/child team spots available.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Doesn’t matter what you call ‘em … profiteroles, choux a la crème or Pate a Choux … the delectable cream puff takes center stage during today’s ultimate cream puff workshop. You’ll learn much from culinary instructor Rachel Ciordas in this full hands-on class as we discover how to create cream puffs – from start to finish:

• learn essential measuring techniques

• explore all the ingredients

• create your very own batch of Pate a Choux dough with which you’ll make your cream puffs

• learn fabulous variations including the ever-popular Éclair

• discover how to make savory Gougeres (cream puff appetizers)

• and learn secrets to creating the spectacular Paris-Brest, a ring-shaped pastry with a lovely Praline Cream Filling!

Speaking of fillings … of course we’ll learn how to make amazing fillings for our beautiful baked pastries and discover the best ways to fill them. You’ll take home some of your handmade treasures (unless you eat them all!).

(Tasting and Take-Home Filled Cream Puffs)

Scheduled class time: 10:00 a.m. - 1:00 p.m. 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

 Flavorful Weekend Nights at The CCKC 

Tapas or “mezze” are small dishes of appetizers usually served over the course of an evening to encourage conversation and lingering. It is normally associated with Spanish cuisine but the “style” of dining can be applied to all types of cuisines. Please join The Culinary Center’s very own Executive Chef Matt Chatfield as we learn what makes these “little plates” so popular.

We’ll learn several classic tapas recipes that make great party fare or quick and flavorful weeknight meals as well as some new and creative tapas dishes:

• Margarita Chicken Skewers with Lime Mojo

• Patatas Bravas with Piquillo Aioli

• Crispy Pork with Mango Chutney Glaze

• Fire Roasted Chili Mac ‘n Cheese

• and Tropical Fruit Sushi with Banana Dipping Sauce

(Includes Dinner and a Glass of Paired Wine)

Scheduled class time: 6:30-9:30 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Learn the art of carving fruit and vegetables alongside award-winning food artist Tony Bien as he teaches you how to create beautiful, edible garnishes and table decorations including ...

• Leek Ribbons

• Pepper Flowers

• Decorative Mushrooms

• Basic Watermelon Carving

• and more!

... all of which you will make and take home!

Tony has an amazing talent and a great passion for teaching others how to do what he so loves! In this beginner’s class you’ll learn much ... including:

• great techniques and proper cutting methods using simple paring knives (no special equipment needed!)

• what types of fruits and vegetables work best for carving and what to look for when selecting them … ripeness, color, thickness of skin, etc.

• how to transport your works of art

• and how to store and keep them fresh!

HERE'S A REAL BONUS! Every student in this class receives a $20 GIFT CERTIFICATE to Pryde's Kitchen & Home Store ... a Kansas City legend! Maybe you can use it to get some carving knives to practice what you've learned today! This is a unique offering you won’t find anywhere else but at The Culinary Center of Kansas City!

(Includes Snacks, Take-Home Carved Creations AND $20 Gift Certificate to Pryde's!)

Scheduled class time: 10:00 a.m. – 1:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A NEW Midwest Barbecue Institute Class

When it comes to entertaining, want to know the secrets of great home cooks and chefs everywhere? These savvy cooks know that interesting presentation and great mixtures of flavors and textures make an absolutely incredible appetizer buffet. But you have to know what you’re looking for, some simple cooking techniques, how to match the flavors and textures and how to present them. That’s exactly what Chef Richard McPeake will teach you today, among other things.

Chef knows these secrets and will share them with you as he teaches some of his newest “Smokin’ Appetizer” recipes hot off the smoker. Of course, the Educator of “Que” will offer his super helpful smoking tips and techniques throughout the class, teaching you all about proper timing and important tools.

What’s an appetizer party without some great beverages? Bruce Campbell (the food and beverage guy) will teach some great new drinks to go with these fabulous recipes you’ll soon be serving up to friends and family. The menu includes:

• Cheddar & Onion Stuffed Fattie

• Lollipops with “Bama” Sauce

• Mozzarella-Stuffed “Squealers”

• Pulled Pork “Parfaits” with Vinegar Veggie Slaw

• ABTs (Atomic Buffalo Turds a.k.a. Smoked Stuffed Jalapeños)

• and … Candied Peppered Bacon dipped in Chocolate!! That’s right!!!

You’ll leave class armed with a powerhouse of information, smoking techniques and presentation ideas that will crown you the Queen/King of the Party! (Tasting)

Scheduled class time: 10:00 a.m. - 1:00 p.m. 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

with Chef Tim Hall

When we first met with Louisiana native Tim Hall, we knew we wanted to share him with our students – right here in our kitchen! An accomplished cook, caterer, and author of Laissez les Bons Temps Rouler (a cookbook featuring iconic recipes gathered from his years of cooking traditional Cajun and Southern food), Tim has an instant like-ability and a larger-than-life personality you won’t soon forget.

Tonight he will transport you to the Bayou through his candid insights about the food, the people and the lifestyle from one who has lived it! Sit back and enjoy this masterful storyteller as he teaches you how to cook “Louisiana-style.” Come for a dinner that will knock your Cajun socks off ...

• Stuffed Pork Loin

• Corn a l’Acadien (Cajun Corn)

• Crawfish Boudin

• and Bananas Foster for dessert

Come learn the fundamentals of cooking for the “joie de vivre” that Tim knows so well. Add a glass of paired wine and you’ve got yourself a Sunday night to remember!

(Includes Dinner and Glass of Paired Wine)

Scheduled class time: 5:00-8:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

 … and Don’t Break The Budget!

There’s an apron waiting for you in our kitchen and a chef eager to teach you how to prepare elegant gourmet meals on a budget. Join Chef Sophia Chatfield and benefit from her years of chef experience as she shows you how to cook very well and create amazing meals for entertaining … all with our eye on the bottom line. Yep, that’s what I said! But by no means are these cheap-sounding dishes either! Listen to this:

• Artichoke Dip with Crispy Flatbread

• Summer Salad with Strawberry Vinaigrette

• Stuffed Boursin Chicken with Rice Pilaf and Roasted Root Vegetables

• and Grilled Peaches with Balsamic Syrup

It’s hands-on all the way so you’ll truly know how to recreate these elegant dishes. Come learn your “go-to” menu for entertaining friends and family! (Tasting)

Scheduled class time: 6:30-9:00 p.m. 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A “Hands-On” Class for our Junior Chefs (ages 9-14)

Our young chefs are in for an amazing opportunity today as they learn how to create “Real New York Pizza” from one of Kansas City’s legendary restaurateurs, Joe Kieltyka from The Stonewall Inn. Joe loves teaching kids how to make his delicious pizza and has taught hundreds of them throughout the years … spreading joy, fun and pizza sauce wherever he goes!

It’s not all “fun and games” though as the kids will learn some important baking skills and essential techniques that will serve them well anytime they are in the kitchen including:

• knife skills

• proper measuring

• how to work with yeast

• how to use a pizza peel

• and much more!

Each young chef will whip up their own batch of pizza dough which they’ll be bringing home for more pizza-making fun in your kitchen! They’ll also make Joe’s delicious pizza sauce and choose from a variety of toppings to create their own personal pizza to bake up and eat in class. Don’t let your young chef miss the opportunity to learn from a real pro!

(Tasting and Take-Home Pizza Dough)

Scheduled class time: 10:00 a.m. - 12:30 p.m.  

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you! 

Please Note: You do not have to be a member of our Junior Chefs Academy to take this class!

******************************

Hey Kids!  Are You Serious About Cooking?

Check This Out!! Become a member of

The Culinary Center of Kansas City's Junior Chefs Academy!

Designed for young "foodies" aged 9-14 who want to become better cooks and be involved in the world of cooking, food and the culinary arts! Membership rewards include patches and pins for each Junior Chef class attended, a personalized chef's jacket, monthly recipes, "members only" events, coupons, discounts, certificates, the chance to become "Junior Chef For a Day" here at The Culinary Center of Kansas City  ... and much, much more! Click on the following link for more information!

Please Note: Your child does NOT have to be a member of the Junior Chefs Academy to take our Junior Chef classes.

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

Call it ultimate, call it extreme, but definitely call in your reservations for this intensive pizza-making class with Chef Cody Hogan (Lidia’s Kansas City). He'll teach his favorite pizza dough recipe along with several variations for toppings.

Techniques and great recipes will flow:

• Margherita Pizza

• Pizza Bianco served with Gorgonzola Dolce and Roasted Garlic

• a breakfast pizza

• a sweet dessert pizza

• even grilled pizza will be explored!

Put on your pizza apron and start singin' Italian classics because you're gonna get your hands dirty on this one! In the end, you’ll not only get to taste four different pizzas, you’ll also get to take home some pizza dough, as well as a complete ready-to-bake pizza.

Kiss the pizza delivery boy goodbye because you're making it at home now! Heck, life’s short … kiss the pizza delivery boy in any case!

(Tasting, pizza dough and complete, ready-to-bake take-home pizza)

Scheduled class time: 6:30-9:30 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Any chef will tell you that there is no substitute for proper knife skills as the foundation for all other cooking skills. In this class you’ll learn all about knives including the basic “cuts” known by all good cooks. We’ll explore it all ...

• how knives are made

• how to choose a knife that is right for you

• essential sharpening basics

• proper knife storage

• and much more!

You’ll receive some important hands-on experience under the supervision and tutelage of Professional Chef Richard McPeake.

(Feel free to bring your own knives to class or you may use our knives for the class.) This class is a must for all those serious about cooking. (Snacks)

Scheduled class time: 6:30-9:00 p.m.

(This class is also offered on 5/9, 6/19 and 8/7)

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A "CookWell!" class ... because wellness begins in the kitchen!

“Superfoods” is a special category of foods found in nature that are calorie sparse and nutrient dense. Let’s look to our guru of healthy cooking, Rachel Ciordas, to explain how a healthy diet that incorporates a variety of these superfoods helps us ...

• maintain weight

• fight disease

• and live longer!

She’ll put her signature “twist on taste” with foods that have a positive effect on health, but with NO sacrifice of flavor. That sounds pretty super to me! So does Rachel’s menu:

• Amazingly Delicious Kale Salad

• 40-Garlic Clove Chicken

• Cumin Mashed Sweet Potatoes

• and, for dessert, Dark Chocolate Mousse …  gotta love dark chocolate – the superist of superfoods!

Come be our guest for this fun-filled, inspiring and flavorful cooking class! (Tasting)

Scheduled class time: 6:30-9:00 p.m.

A HEALTHY GIFT for YOU!  This is one of our CookWell! classes, designed to teach you the principles of healthy cooking. Every student registered for this class will receive a colorful market bag filled with fresh seasonal produce and a recipe, compliments of our official CookWell! sponsor – Shawnee Mission Medical Center who shares our commitment to the health and wellness of our community! Now there’s another reason to CookWell!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

A "Hands-On” Class for our Junior Chefs (ages 9-14)

How about some flavorful, fresh homecooked Asian cuisine? Yeah, we think it sounds good, too! Send your young chefs over to The Culinary Center today for an interactive, hands-on Asian cooking class with Chef Sandy DiGiovanni (a name and face your kids might recognize as a finalist on NBC’s “America’s Next Great American Restaurant”).

Working in the kitchen alongside this fun and energetic professional, the kids will acquire lots of great cooking skills and techniques throughout the class and learn about Asian ingredients, spices and flavor profiles as they prepare:

• Spring Rolls and Dipping Sauce

• Cashew Chicken Over Steamed Rice

• Shrimp Fried Rice

• and, for dessert, Mochi and Fortune Cookies

(Includes Tasting)

Scheduled class time: 10:00 a.m. - 12:30 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Please Note: You do not have to be a member of our Junior Chefs Academy to take this class!

******************************

Hey Kids!  Are You Serious About Cooking?

Check This Out!! Become a member of

The Culinary Center of Kansas City's Junior Chefs Academy!

Designed for young "foodies" aged 9-14 who want to become better cooks and be involved in the world of cooking, food and the culinary arts! Membership rewards include patches and pins for each Junior Chef class attended, a personalized chef's jacket, monthly recipes, "members only" events, coupons, discounts, certificates, the chance to become "Junior Chef For a Day" here at The Culinary Center of Kansas City  ... and much, much more! Click on the following link for more information!

Please Note: Your child does NOT have to be a member of the Junior Chefs Academy to take our Junior Chef classes.

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

This all-day breadmaking course offers a unique opportunity for you to learn how to make some “out-of-the-ordinary” beautiful breads. Alongside culinary instructor and breadmaker extraordinaire, Paul McCool, you’ll learn much about the essential ingredients in breadmaking: flours, salt, sugars and, of course … yeast.

Paul knows a LOT about the science of breads, so who better to teach us ...

• all about yeast
• about sourdough starters and soakers (you can even take some starter home with you!)
• how to ferment the right way
• the proper steps to kneading and shaping your breads
• and lots, lots more!

It’s a LOT to take in but we’ll have all day to take it step by step, without feeling rushed or anxious. What a luxury to have this kind of time! The breads we’ll learn to make today are:

• Rustic Pumpernickel Bread

• Vort Limpa Bread

• and Eric's Favorite Rye Bread

Of course, we’ll stop and enjoy a light lunch midway through our day (don’t want you to lose steam during the kneading portion of class!). 

(Includes Tastings, Light Lunch, and 3 Loaves of Take-Home Bread)

Scheduled class time: 10:00 a.m. - 3:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Flavorful Weekend Nights at The CCKC

Holy cow there’s a lot to learn about barbecue and its relationship with beer, liquor and wine. Tonight Bruce Campbell, the food and beverage guy with 25+ years in the restaurant business, will teach us some fabulous barbecue recipes that utilize beer, liquor and wine. We’ll discover how to pair beer … and wine! … with barbecue as we learn to prepare:

• Beer & Bacon Queso Fundido

• Bourbon & Brown Sugar Planked Salmon

• Grilled “Carib'bq” Shrimp

• Smoked Amaretto Sweet Potatoes

• and Grilled Pound Cake with Pineapple Salsa & Tequila Whipped Cream

While we’re at it, we’ll learn some cocktail mixing skills and some great beverages like ...

• “Corona Limeade”

• and “Bourbon Apple Infusion”

What a fun and informative way to spend a Friday evening! (Tasting)

Scheduled class time: 6:30-9:30 p.m.

(Look for the “original” BBQ’n with Booze class on 6/21!)

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

OUR MOST POPULAR SERIES!

“Limited Hands-On” Class

Kitchen Basics

Weekend Boot Camp

Give us a weekend, we’ll turn you into a cook. It’s that simple. Become a culinary weekend warrior in this high-value 2-day “cook-a-thon” in which you’ll be introduced to the basics of cooking including:

• knife skills
• braising
• pan sauteing
• sauces
• vegetables
• salads
• desserts
• and more!
  

You'll learn it all from the consummate professional culinary instructor, Chef Gary Hild. You got questions?  He’s got the answers … plus the experience, skills and patience to teach you how to cook. Yes, you can do it!

DAY 1:

Chef Gary gets us off to a good start on Day 1 as he teaches us how to prepare an incredibly tasty Cous Cous Breakfast dish to “sharpen us up” before we get started on our Knife Skills. There’s just no substitute for proper knife skills as the foundation for all other cooking. Today you’ll learn the essential techniques that you will use again and again – every time you cook. You’ll practice all the classical cuts as well as the proper holding and sharpening of your knife.

You’ll also learn everything you ever wanted to know about PASTA – a mainstay in menu planning and as popular as ever. You’ll discover how to make a variety of sauces to serve with that pasta as well.

Under Chef Gary’s expert tutelage, we’ll explore an array of fresh vegetables and learn the best ways to prepare and cook them – from steaming to roasting. And while we’re learning about produce, we’ll segue into the care and preparation of salads and homemade dressings – garnering knowledge about spices, herbs, infused oils and flavorful balsamic vinegars along the way.

You’ll learn and practice many essential culinary techniques as we prepare Risotto the correct way AND learn how to prepare, season and perfectly cook Asian-Style Salmon.

There’s much to discover in the kitchen today including how to make your own homemade chicken and beef stocks and learn why you should bother! Chef Gary will share many ideas for using for our homemade chicken and beef stocks.

And, finally ... we’ll embrace “the baker within” as we create a delicious Lemon Tart from start to finish!

DAY 2: