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REZCLICK ONLINE RESERVATION SOFTWARE




The Culinary Center of Kansas City
7920 Santa Fe Drive, Overland Park, Kansas 66204
913-341-4455

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Event/Date Description Openings/Price/Location
2820

Wed, Sep. 3, 2014 @ 6:30 PM
TRUE THAI COOKING
 

TRUE THAI COOKING

(Limited Hands On)

Discover the secrets of exotic “True Thai” cooking tonight!

While this cuisine is known for its spicy hot peppers, it is a misconception that all Thai food is hot. A typical Thai meal will contain dishes that touch all the primary flavors – salty, sweet, spicy (hot), and sour, offering something to touch and delight every taste bud. By learning what flavor balance a dish should contain and how to attain that balance, you can create authentic “True Thai” tastes with or without a recipe.

Chef Sandy DiGiovanni is our guide through this fascinating world of spices, herbs and flavorful dishes. She’ll teach us the fundamentals of cooking Thai as we practice various cooking methods, learn how to work with Asian chilies to spice it up or take it down, and explore some of the unusual ingredients that go into Thai cooking.

Sandy will whip up a Red Curry Chicken “Southern-Style” to whet the appetite. She’ll also teach us how to make Spring Rolls and a delicious Thai dessert. And it that isn’t enough, she’ll take the mystery out of preparing Pad Thai. Get ready to explore a most interesting cuisine!

(Tasting) 

Wed. 9/3/14 6:30-9:00

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! 

11 openings available

$60.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2821

Thu, Sep. 4, 2014 @ 6:30 PM
GIRLS NIGHT OUT! GRILLS GONE TOTALLY WILD!
 

Midwest Barbecue Institute

Girls Night Out!  

GRILLS GONE TOTALLY WILD!    

(Hands On)

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, etc.  (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, and Sweet Potato Gratin with Smoked Chiles. We’ll even learn how to cook 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, and that Pomegranate Margarita we had at the beginning of class … plus he’ll offer up great beer suggestions that pair beautifully with grilled foods!

(Dinner & Cocktail Tastings)  

Thurs. 9/4/14   6:30-9:00 

0 openings available

$65.00

Bruce Campbell

At The Culinary Center

Event/Date Description Openings/Price/Location
2823

Fri, Sep. 5, 2014 @ 6:30 PM
FWN: LET'S ENJOY COOKING WITH WINE......
 

Flavorful Weekend Nights at the CCKC

Let’s Enjoy Cooking With Wine…

(Hands On)

…..and sometimes we will even put it in the food!” 

Doesn’t everyone?? 

Tonight we’ll do a little sipping and a lot of cooking with wine – from salads to desserts – as we help prepare a delectable meal to enjoy together. We’ll learn about making wine reductions for pan sauces; how to use wines for marinating, deglazing and finishing; and how to select the right wines to enhance recipes such as Scallops & Smoked Salmon Cakes Remoulade, Spring Green Salad with Grilled Peaches & Imported Cheese, Fennel & Rosemary Beef Tenderloin and Gingerbread and Pear Cobbler.

Please note that there was a pricing error for this class in the printed version of the Fall catalog.

 The correct price is $75.00.

(Dinner and Wine Tasting) 

 Fri. 9/5/14   6:30-9:00 

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!

0 openings available

$75.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
2974

Fri, Sep. 5, 2014 @ 6:30 PM
FWN: COOKING FOR COUPLES: A ROMANTIC DINNER FOR TWO
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples

A Romantic Dinner for Two

(Hands On)

Looking for something different to do for date night? Interested in learning to cook as a couple? Well tonight is the night to grab your favorite person and join us in our kitchen as we learn some delicious recipes perfectly suited for twosomes.

It’s hands-on all the way as we work alongside Chef Richard McPeake – graduate of The Culinary Institute of America, cookbook author and culinary instructor extraordinaire!

Chef Richard is the consummate professional, passionate about sharing some of his favorite recipes: Summer Salad of Baby Field Greens with Grilled Fresh Fennel & Leeks, Roasted Garlic Balsamic Vinaigrette, Pan-Seared Fresh Bass with Braised Red Onions with Buerre Rouge (Red Wine Butter Sauce), Asparagus Gruyere & Sun-Dried Tomato Tart. And, for dessert, Chef will show us how to make his Famous Fresh Raspberries with Zabaglione. What a menu!

While you’re cooking, we’ll set the mood with candlelight ambiance, clinking wine glasses – all that romantic stuff. We’ll raise a glass of wine and toast to our success in the kitchen as we enjoy the fruits of our labor!

(Dinner & Paired Wine) 

Fri. 9/5/14 6:30-9:00

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!

 

 

 

 

0 openings available

$150.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
2824

Sat, Sep. 6, 2014 @ 10:00 AM
PRESSURE CANNING 101-A BEGINNER'S GUIDE
 

CookWell! 

 

...because wellness begins in the kitchen!

PRESSURE CANNING 101 - A BEGINNER’S GUIDE              

(Limited Hands On)

Did you know that when you’re talking tasty food, getting “canned” is actually a good thing?! 

Let’s can under pressure!  No, not the kind of pressure that makes you crazy – the kind that produces beautiful preserved foods!  And let’s face it … it’s incredible to reach for a jar of your favorite food when the winter winds blow or when you just plain don’t want to go out!  So let’s explore another safe method for preserving food – pressure canning.   

We’ve partnered with our friends at the K-State Extension Master Food program to create the consummate introductory class on this topic.  Whether you’re preserving the flavors of your garden (or someone else’s for that matter) or creating gifts, this type of food preservation technique is all about saving money and a simple and fun way to fill up your pantry with whole foods. 

Join us as we learn all about safe canning methods and the equipment you need to get the job done right. This culinary journey will give you a little “hands-on” practice in the canning process all while answering your canning questions, including how long to keep canned foods, how to sterilize jars, and if it’s okay to reuse lids.

Bring your own questions because now’s the time to get the answers from those who can and preserve all the time and take home 2 pints of delicious veggies!

You’ll be (pressure) canning like a pro in no time! 

(Tastings) 

Sat. 9/6/14    10:00-1:00 

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!

19 openings available

$50.00

K-State Extension Master Food Program Instructors

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2825

Sat, Sep. 6, 2014 @ 6:30 PM
NEW! FWN: THE TUSCAN TABLE-FESTIVAL OF THE PAPER LANTERNS
 

NOTABLE NEW CULINARY EVENT! 

Flavorful Weekend Nights at the CCKC

 THE TUSCAN TABLE 

Festival of the Paper Lanterns

(“Festa della Rificolona”)

(Demo)

On September 7th Florence comes alive with one of Italy’s biggest, most colorful traditional festivals honoring the birth of the Madonna - Festa della Rificolona -  the Festival of the Lanterns. 

History has it that hundreds of peasants and farmers made the long trek into the City to celebrate and bring their goods to market – cheese, honey, vegetables and hand-made items - where there are also street performers, music and of course delicious traditional cuisine.   Many started their journey before the break of dawn and carried lanterns on the ends of sticks that twinkled across the dark night and swayed from side to side resembling swinging long-skirted women or “rificolona.”  Today, children dressed in their Sunday best sing songs and carry paper rificolona to light up the streets of Florence. This amazing festival ends with a long and color-splashed procession from Piazza Santa Croce to Piazza Santissima Annunziata, which is led by the Cardinal. After a solemn address, the revelry goes on till the sun comes up. 

Let’s honor this tradition tonight in our kitchen with a very special dinner in honor of the Festa della Rificolona. 

To help us celebrate, we have a very special guest with us, Stefano Nacamulli, owner of Modigliani Pottery( located in Tusany, near Florence, Italy) and an Italian historian and fourth generation Italian ceramics expert, who is here to delight us with stories of this festival and of his homeland. It will be a very special evening set around a beautiful table decorated lavishly with Italian artifacts and pottery and set under none other than swinging rificolonas (lanterns) above. 

Our menu will consist of an authentic 5-course Tuscan meal reminiscent of the festival fare prepared by our own Celebrity Chef Sandy DiGiovanni including Tuscan Panzanella Salad, Ribollita, Lemon Pine-Nut Taglietelle, Slow-Roasted Short Ribs Over Creamy Rosemary Polenta and a surprise Italian dessert that will make you cry for your Italian “uncle.”   And oh yes, Chef Sandy’s Homemade Limoncella.  Beat that menu with a lantern will ya? Italian wines will be paired as well, of course. 

If I haven’t given you enough reason to join us for this special Italian evening....

everyone will go home with a gift of Italian pottery. 

For real.

Sign up early to come experience the Festival of the Lanterns around our table! 

(Dinner, Paired Wine, Entertainment and Gift)  

Sat. 9/6/14     6:30-9:00 

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!

6 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2827

Sat, Sep. 6, 2014 @ 6:30 PM
FWN: COOKING FOR COUPLES: CLASSIC HOMESTYLE MEXICAN FIESTA!
 

Flavorful Weekend Nights at the CCKC

Cooking for Couples

Classic Homestyle Mexican Fiesta!

(Hands On)

Grab your amigo or amiga, don your sombrero and join us for one of our popular hands-on cooking classes designed specifically for working in pairs. Former CCKC Sous Chef Sergio Lara is back in our kitchen – now Chef Sergio (we are so proud!) – showing us how to prepare the foods he loves and grew up with.

Tonight you’ll be working alongside Chef Sergio as he teaches us how to prepare some of his family’s favorite authentic recipes including: Chili Rellenos, Sopa de Pasta, Chilaquiles Verdes O Rojos and Caramel Flan. You’ll not only learn (and love!) these fabulous recipes … you’ll also garner some practical cooking skills and techniques along the way and discover how to identify and work with Mexican ingredients that can be found locally.

You’ll be having your own authentic fiesta

at home before you know it!

(Includes Dinner and a complimentary South-of-the-Border Libation) 

Sat. 9/6/14    6:30-9:00

 Class fee of $150.00 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!

2 openings available

$150.00

Sergio Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2773

Sun, Sep. 7, 2014 @ 10:00 AM
Moved from 8/17/14 - MOM'S APPLE PIE
 

Mom’s Apple Pie

(Hands On)

There is nothing in the world like a slice of apple pie. Warm, a la mode, with a slice of cheddar or straight from the fridge as a midnight snack. A truly perfect food. Once you’ve learned the basic techniques, the sky’s the limit.

Mari Ruck will teach you how to make a “no-fail” crust that is so simple that it will quickly become your “go-to” pie crust recipe! You’ll also learn to make a beautiful crumb topping for our pie as well!

Wear your favorite apron (or one of ours) and join us for a fundamentals class in making flaky pie pastry, choosing the right fruit, perfectly cooked apples, well-balanced spices…..baking the perfect apple pie!

Please bring an 8-inch pie pan so that you can take your own apple pie home to share with your family – or not.

This is a great class to bring a friend!

(Tasting)  

Sun. 9/7/14  10:00-12:30  

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!

14 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2828

Sun, Sep. 7, 2014 @ 10:00 AM
FULL-DAY SAUCES WORKSHOP
 

Full-Day

Sauces Workshop   

(Hands On)

Join accomplished Culinary Instructor and Chef Jim Tinkham for a FULL-DAY workshop on the art of saucemaking. You’ll start the day off by meeting and learning to make the basic Mother Sauces: tomato, velouté, bechamel, espagnole and hollandaise as well “Mother & Daughter Sauce” and dessert sauces such as Crème Anglaise. We’ll even learn about gastriques, which are quite popular right now. Then you’ll learn types of roux and other thickening agents, stocks, building upon the basic sauces, application of sauces in relevant recipes and meal menus.

We promise that you will get your hands in the sauce in this informative class that will take your cooking skills to a whole new level!

(Tasting) 

Sun. 9/7/14    10:00-3:00 

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!

15 openings available

$95.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2829

Sun, Sep. 7, 2014 @ 5:00 PM
FUNDAMENTALS OF CAKE BAKING & DECORATING
 

Fundamentals of

Cake Baking & Decorating

(Hands On)

Cakes are what we use to celebrate special events so they should be your best work, right?  They should look great AND taste good!  Otherwise, why bother! So let’s let our newest instructor and “cake decorator extraordinaire” teach us the fundamentals of cake baking and cake decorating. 

She’ll guide us through the basics of pan preparation, oven temperatures, mixing the batter, scratch vs. boxed mixes, preparing your cake board and more. Then we’ll delve into the fundamentals of decorating: “crumb-coating,” smoothing and leveling techniques, handling couplers and decorating bags, types of icing, etc.We’re now ready to learn and practice some important decorating techniques including borders, flowers, writing and more. 

We’ll put it all together as we decorate our very own mini cake to take home! 

(Tasting and Take-Home Mini Cake)  

Sun. 9/7/14  5:00-8:00 

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!

13 openings available

$60.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2791

Mon, Sep. 8, 2014 @ 6:30 PM
9-WEEK PRO-SERIES I - CLASS 2- MEATS
 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 2)

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary professional Chef Richard McPeake, this 9-week course will take your cooking skills to a new level.

If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.  Students are required to wear a white chef’s jacket to each class.

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  

Series Fee - $1125

Your registration fee includes:

  • Tastings
  • A 10-inch stainless steel sauté pan (Valued at $96) from our NEW CCKC Pro Series Cookware line.
  • A complimentary Chef’s toque
  • Opportunity to buy a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price

 (NOTE: PRO-SERIES I is also offered on Sundays -

1/11, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, 3/1 and 3/8/2015)

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives, you’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

Class 2: MEATS
Excellent chefs know that there are appropriate cooking methods for each cut of meat. The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. Meat identification; preparation techniques; trimming; applications to cooking methods such as roasting, braising, marinating (with and without a vacuum seal); sautéing; grilling; quick cooking and pan searing. 
 

Class 3: SEAFOOD
We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn  easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

Class 4: VEGETABLES
Fundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. We’ll learn which vegetables are best for the various cooking methods such as sautéing, roasting, glazing, stewing and steaming. All vegetable cooking methods will be covered including blanching and shocking to preserve freshness and color. We’ll work together as we make tasting samples of some perfect vegetable preparations!

Class 5: MOIST HEAT COOKING
This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.  
 
Class 6: DRY HEAT COOKING
This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.

 

Class 7: THE MOTHER SAUCES
Tonight it’s all about the art of sauce-making as we deconstruct the basic Mother Sauces of Tomato, Velouté, Bechamel, Espagnole and Hollandaise. Along with this knowledge comes preparation of thickening agents and stocks as well as how to use these preparations in dishes. You’ll learn in an intensive hands-on setting.

 

Class 8: “SMALL” SAUCES
You know the Mother Sauces now so tonight we’ll build upon that knowledge by teaching how to make some interesting and easy “small sauces.” We will learn to deglaze a pan using the drippings and/or wine to infuse flavors. Learn to make and use a beurre manie to finish and thicken your sauce or gravy. All these methods will be taught in a power-packed “hands-on” class.

 

CLASS 9: FINAL DINNER COMPETITION
It’s the grand finale to our Professional Culinary Arts Program. Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what you’ve learned. Not to worry, the instructor will be walking the room to give advice and assist. When you’ve placed your dish on the Grand Buffet you’ll have an opportunity to explain your cooking processes and get feedback from your colleagues and from the teacher himself.

0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
2831

Wed, Sep. 10, 2014 @ 6:30 PM
THE ART OF THE APPETIZER
 

The Art of the Appetizer

(Limited Hands On)

When it comes to entertaining, chefs and experienced home 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 what culinary instructor Sergio Lara will teach you this evening.  Sergio will walk you through the art of putting together great appetizers with dishes like Goat Cheese Bruschetta Platter, Grilled Bacon Wrapped Shrimp Stuffed with Jalapeno and served with Cheesy Grits & Cilantro Brown Butter, Fried Spring Rolls with Grilled Chicken and Homemade Sweet & Spicy Sauce and Roasted Eggplant & Tomato with flat bread.

After this evening, you’ll be armed with fabulous, easy-to-recreate recipes, great presentation ideas, and the know-how to put it all together. They’ll certainly crown you the queen/king of the cocktail party!

(Tasting) 

Wed. 9/10/14    6:30-9:00 

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!

0 openings available

$55.00

Sergio Lara

At The Culinary Center

Event/Date Description Openings/Price/Location
2651

Thu, Sep. 11, 2014 @ 6:30 PM
NEW! SPATCHCOCK CHICKEN DINNER-AN INTERESTING & EASY COOKING TECHNIQUE
 

NEW!! 

Spatchcock Chicken Dinner 

An interesting and easy cooking techique 

that will result in a GREAT dinner! 

(Demo)

If you thought you knew every possible way to cook chicken – think again!

Spatchcocking might sound a little weird (ok, a lot weird!) but turns out, it’s really very easy.  The technique consists of splitting and flattening a whole chicken to expose more of the skin, which really crisps it up when cooked at high temperatures. 

Bottom line….it’s simply the BEST way to roast a chicken

that’s perfect for a casual supper with family or a “dressed-up” dinner for your friends. 

The West’s will also cover a variety of other cooking and baking techniques to further up the ante on your cooking skills! 

Today’s menu will include an easy appetizer recipe, Spicy Chopped Salad with a homemade Cilantro-Lime Dressing, a “to die for” sweet treat with none other than chocolate and much more great information from two experienced culinary instructors. 

 Thurs.  9/11/14  6:30-9:00  

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!

22 openings available

$55.00

Meta & Barry West

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2832

Fri, Sep. 12, 2014 @ 6:30 PM
HELLO DAAL-I! INDIAN COOKING WITH CHEF SANDY DIGIOVANNI
 

Flavorful Weekend Nights at the CCKC

HELLO DAAL-I!

INDIAN COOKING with Chef Sandy DiGiovanni 

(Limited Hands On)

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!

We’ll start with Aloo Baigan and a Cardamom Shake, then it’s on to Chana (chickpea salad) and the famous Chicken Tikka Masala with Cucumber Raita and end with Marsala Daal.  All of these babies have a “knock-your-socks-off” flavor profile! No Indian meal (or class!) is complete without bread and no bread compliments Indian cuisine better than Naan, a traditional flatbread that is utterly delicious!

(Tasting & Paired Wine) 
Fri. 9/12/14   6:30-9:00 

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!

14 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2833

Fri, Sep. 12, 2014 @ 6:30 PM
FWN: MBQI - BAR-B-Q'N WITH BOOZE!
 

Midwest Barbecue Institute

Flavorful Weekend Nights at the CCKC

BAR-B-Q’N WITH BOOZE!!    

(Limited Hands On)

We were sitting around several years ago designing classes for our Midwest BBQ Institute when I threw out a title that I thought was a joke…. “Beer Drinking and the Art of Barbecue.”    Funny huh?  Then the more we thought about it the more we thought this class “had legs.”  Yes, we realized there really IS a lot to learn about barbecue and its relationship with beer, liquor and wine. And several years later, 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, Drunken Beans, 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 “Caribbean Cape Cod.”

What a fun and informative way

to spend a Friday evening!

(Tasting)  
Fri. 9/12/14   6:30-9:00 

 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!

0 openings available

$75.00

Bruce Campbell

At The Culinary Center

Event/Date Description Openings/Price/Location
2652

Sat, Sep. 13, 2014 @ 10:00 AM
ALL ABOUT BIEROCKS - INCLUDING FALL-INSPIRED ACCOMPANIMENTS!
 

All About Bierocks  

Including Fall-Inspired Accompaniments

(Limited Hands On)

Learn how to create a most-versatile savory meat-filled pocket pastry that has been heralded, “the food most representative of life on the Kansas plains” (actually by way of Russian and German immigrants who settled on our plains.)

Bierocks are perfectly portable “sandwiches” that are great for school lunches, picnics, tailgate parties or relaxed at-home get-togethers with friends and neighbors.

Culinarians Meta and Barry West once again don their aprons and grace our kitchen as they show us how to prepare these delicious culinary treasures. You’ll learn how to prepare the Bierock dough and filling – with helpful tips from the Wests along the way. You’ll assemble Bierocks and even have several extra to take home. 

To round out our autumn-inspired menu, you’ll also learn Meta and Barry’s secrets to some accompaniments that use the state’s abundant harvest: German Potato Salad, Pickled Cucumber Salad and Fruit Crisp with Crumb Topping.

Please bring a container to take home 4 Bierocks. 

Tasting

 Sat.  9/13/2014  10:00-1:00  

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!

3 openings available

$60.00

Meta & Barry West

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2834

Sat, Sep. 13, 2014 @ 10:00 AM
HEALTHY COOKING MAKEOVER...IN A WEEKEND! (Day 1)
 

CookWell! 

 

...because wellness begins in the kitchen!

Healthy Cooking MAKEOVER!

… In A Weekend! 

(Day 1)

(Hands On)

Give us a weekend and we'll turn you into a healthier cook!  Promise!

Our 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!). (Check out the full recipe line up 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!

 

This series makes 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)!

Register early!  Class size limited!

(Tasting & Lunch – Both Days)  
Sat. 9/13 & Sun. 9/14, 2014      

10:00-3:00

Series Fee for both days: Only $289!

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!

MENU for Saturday (Day 1)

 

Real Swiss Muesli - Soaking Whole Grains
Mean Green Smoothies - Preparing Greens, Antioxidant Packed
Better than medicine chicken noodle soup  Stewing
Amazing kale salad (Hale the Kale!!!) and Kale chips - Maximizing Vitamins, Salad Basics, Vinaigrettes
Easy Elegant Garlic Lemon Shrimp (elegant appetizer or quick healthy meal) - Benefits of Seafood, Marinating, Lowering Salt and Maximizing Flavors with Herbs, Spices, and Acids
Stealthily Healthy Buffalo Chicken Wings with creamy blue cheese dressing (seriously no one will know) - Boiling, Broiling, Reducing calories in fatty foods, lower calorie sauce making, healthy dairy preparations
Chocolate and Zucchini Olive Oil Cake - Baking, Heart Healthy, Baking with olive oil (healthy oils), Utilizing fruit and vegetable purees 

 

Menu for Sunday (Day 2)

Healthy Eggs 101 including the perfect light omelet - Egg preparation, boiling, poaching, scrambling
Healthy Creamy Caesar Salad - Healthy creamy dressing preparations, salad basics 
Roasted Saffron and Cauliflower Quinoa - Vegetable Roasting, Whole Grain preparation, vegetarian protein options, benefits of cruciferous vegetables, utilizing spices for health and to lower sodium
Bison with Caramelized Onions, Spinach, and CousCous - Searing and/or Grilling, Healthy red meat preparations, heart healthy, greens, whole grain preparation
Roasted Chicken with Mushrooms and Polenta - Roasting Meat, Healthy Poultry, Whole Grain Preparation
Light and Decadent Chocolate Mousse - Dairy Free, Healthy Chocolate, Heart Healthy Anti-oxidents, Egg Preparation, Whipping, Meringue

17 openings available

$289.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2835

Sat, Sep. 13, 2014 @ 6:30 PM
NEW! FWN: TAPS & TABLES: AN INTERACTIVE COOKING PARTY FEATURING BEER!
 

NEW!

Flavorful Weekend Nights at the CCKC

TAPS & TABLES  

An Interactive Cooking Party 

Featuring Beer!!

(Hands On)

Why does wine get all the attention?  It’s high time that we give beer its due, especially in the kitchen.  Join Chef Charlie Hammond, experienced culinary instructor and beer aficionado, in our kitchens as we explore the ubiquitous barley pop and its relation to food, especially those popular craft beers that are trending heavily right now.  We’re talkin’ suds styles (porters, ales, pilsners, stouts, etc.), foods and flavor profiles that pair so well with beer (and why that is). 

It’s a brew-fest here at The Culinary Center of Kansas City as we learn what beers to serve with a variety of food styles.  Our menu will include dishes like Soft Pretzels with Pimento Cheese Spread, Jerk Seasoned Shrimp Tostadas with Mango Salsa, Coconut Milk Curry Chicken, Grill Roasted Beef Tri Tip and Espresso Brownies with Vanilla Ice Cream.  You’ll need to put your “oat soda” down for a minute so you can get your hands in on the cooking too. 

It’ll be a fun, relaxing and informative evening.  Feel free to wear your favorite beer shirt … or not. 

(Tastings of Beer and Food) 

 Sat. 9/13/14   6:30-9:00 

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!

15 openings available

$75.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2834

Sun, Sep. 14, 2014 @ 10:00 AM
HEALTHY COOKING MAKEOVER...IN A WEEKEND!(Day 2)
 

CookWell! 

 

...because wellness begins in the kitchen!

Healthy Cooking MAKEOVER!

… In A Weekend! 

(Day 2)

(Hands On)

Give us a weekend and we'll turn you into a healthier cook!  Promise!

Our 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!). (Check out the full recipe line up 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!

 This series makes 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)!

Register early!  Class size limited!

(Tasting & Lunch – Both Days)  
Sat. 9/13 & Sun. 9/14, 2014      

10:00-3:00

Series Fee for both days: Only $289!

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!

MENU for Saturday (Day 1)

 

Real Swiss Muesli - Soaking Whole Grains
Mean Green Smoothies - Preparing Greens, Antioxidant Packed
Better than medicine chicken noodle soup  Stewing
Amazing kale salad (Hale the Kale!!!) and Kale chips - Maximizing Vitamins, Salad Basics, Vinaigrettes
Easy Elegant Garlic Lemon Shrimp (elegant appetizer or quick healthy meal) - Benefits of Seafood, Marinating, Lowering Salt and Maximizing Flavors with Herbs, Spices, and Acids
Stealthily Healthy Buffalo Chicken Wings with creamy blue cheese dressing (seriously no one will know) - Boiling, Broiling, Reducing calories in fatty foods, lower calorie sauce making, healthy dairy preparations
Chocolate and Zucchini Olive Oil Cake - Baking, Heart Healthy, Baking with olive oil (healthy oils), Utilizing fruit and vegetable purees 

 

Menu for Sunday (Day 2)

Healthy Eggs 101 including the perfect light omelet - Egg preparation, boiling, poaching, scrambling
Healthy Creamy Caesar Salad - Healthy creamy dressing preparations, salad basics 
Roasted Saffron and Cauliflower Quinoa - Vegetable Roasting, Whole Grain preparation, vegetarian protein options, benefits of cruciferous vegetables, utilizing spices for health and to lower sodium
Bison with Caramelized Onions, Spinach, and CousCous - Searing and/or Grilling, Healthy red meat preparations, heart healthy, greens, whole grain preparation
Roasted Chicken with Mushrooms and Polenta - Roasting Meat, Healthy Poultry, Whole Grain Preparation
Light and Decadent Chocolate Mousse - Dairy Free, Healthy Chocolate, Heart Healthy Anti-oxidents, Egg Preparation, Whipping, Meringue

17 openings available

$289.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2836

Mon, Sep. 15, 2014 @ 6:30 PM
WAKE UP LITTLE SUSHI!
 

Wake Up Little Sushi!

(Hands On)

We’ll break out the bamboo mats and get “rolling” as we learn all about sushi: how to make different types of rolls, how to steam rice, the use of wasabi, techniques of hand-rolling, sushi ingredients and presentation.


One of the most popular classes offered here at The Culinary Center of Kansas City, Sushi 101 always delivers on flavor and fun – due in large part to the talent and passion of  Chef Sophia Chatfield.


This evening we’ll learn how to create such classics as ... California Roll, Unagi, Salmon Roll and Ahi Tuna. Oishii! (That means “yummy” in Japanese!)


Who said you can’t find great sushi in the Midwest? Now you can make it in YOUR kitchen!


(Tasting)  

Mon. 9/15/14    6:30-9:00

 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!

 

15 openings available

$65.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2791

Mon, Sep. 15, 2014 @ 6:30 PM
9-WEEK PRO-SERIES I - CLASS 3 - SEAFOOD
 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 3)

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary professional Chef Richard McPeake, this 9-week course will take your cooking skills to a new level.

If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.  Students are required to wear a white chef’s jacket to each class.

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  

Series Fee - $1125

Your registration fee includes:

  • Tastings
  • A 10-inch stainless steel sauté pan (Valued at $96) from our NEW CCKC Pro Series Cookware line.
  • A complimentary Chef’s toque
  • Opportunity to buy a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price

 (NOTE: PRO-SERIES I is also offered on Sundays -

1/11, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, 3/1 and 3/8/2015)

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives, you’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

Class 2: MEATS
Excellent chefs know that there are appropriate cooking methods for each cut of meat. The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. Meat identification; preparation techniques; trimming; applications to cooking methods such as roasting, braising, marinating (with and without a vacuum seal); sautéing; grilling; quick cooking and pan searing. 
 

Class 3: SEAFOOD
We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn  easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

Class 4: VEGETABLES
Fundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. We’ll learn which vegetables are best for the various cooking methods such as sautéing, roasting, glazing, stewing and steaming. All vegetable cooking methods will be covered including blanching and shocking to preserve freshness and color. We’ll work together as we make tasting samples of some perfect vegetable preparations!

Class 5: MOIST HEAT COOKING
This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.  
 
Class 6: DRY HEAT COOKING
This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.

 

Class 7: THE MOTHER SAUCES
Tonight it’s all about the art of sauce-making as we deconstruct the basic Mother Sauces of Tomato, Velouté, Bechamel, Espagnole and Hollandaise. Along with this knowledge comes preparation of thickening agents and stocks as well as how to use these preparations in dishes. You’ll learn in an intensive hands-on setting.

 

Class 8: “SMALL” SAUCES
You know the Mother Sauces now so tonight we’ll build upon that knowledge by teaching how to make some interesting and easy “small sauces.” We will learn to deglaze a pan using the drippings and/or wine to infuse flavors. Learn to make and use a beurre manie to finish and thicken your sauce or gravy. All these methods will be taught in a power-packed “hands-on” class.

 

CLASS 9: FINAL DINNER COMPETITION
It’s the grand finale to our Professional Culinary Arts Program. Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what you’ve learned. Not to worry, the instructor will be walking the room to give advice and assist. When you’ve placed your dish on the Grand Buffet you’ll have an opportunity to explain your cooking processes and get feedback from your colleagues and from the teacher himself.


0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
2837

Tue, Sep. 16, 2014 @ 6:30 PM
MEXICAN STREET FOOD!
 

MEXICAN STREET FOOD

(Hands On)

It’s all the rage in the food trucks across the U.S.   -- Mexican “street food”!  It includes everything from basic (yet authentically made) tacos to “MexiCali Tacos” plus all kinds of salsas. 

Join Chef Jesse Vega as he teaches you to how to make “street fare” including Ensenada Style Fish Tacos with all the traditional garnishes plus some zesty salsas - Salsa Rojo, Sweet Potato Salsa (what the heck!) and Salsa Verde. 

You can’t eat Mexican food without something sweet so let’s learn to make a Mexican Tres Leches Cake!  

Did we say it includes an awesome “Mexi-tini” too?  Well if we didn’t, we just did.  Ole!

(Tastings)
Tues. 9/16/14    6:30-9:00 

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!

20 openings available

$60.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2838

Wed, Sep. 17, 2014 @ 6:30 PM
A SPANISH DINNER PARTY - PERFECT PAELLA! Moved to 10/8/14
 

A SPANISH DINNER PARTY

 Perfect Paella! 

Moved to 10/8/14

(Limited Hands On)

It’s back! That rustic centuries-old Spanish dish, that classic one-dish meal, that impressive spectacle known as Paella has reemerged as the ultimate party food. Whether you’re planning a casual summer patio party or a big family celebration, Paella is the perfect choice – it’s a lavish meal in a single pan that can serve 10, 50 or 100.

Tonight we’ll learn how to make the traditional Chiringuito Seafood Paella from someone who really knows how to use the aromatic mixtures of rice, meats and spices which add the “flare” to Spanish dishes like Paella. Culinary instructor Jill Means, a food science expert and cookbook author, takes us step-by-step through the process of creating Paella, starting with Sofrito (a sautéed mixture of onions, peppers, garlic and tomato). We’ll learn how to make Paella’s unmistakable saffron-scented rice and how to develop layers of flavor to take this dish into the realm of “oh-my-gosh” goodness. And, speaking of goodness, Jill will share a great variation of the recipe to make her delicious (and more economical) Chicken, Asparagus and Manchego Cheese Paella. We love choices!

We also love dessert so let’s have some of that, too! Jill will teach us how to make a Spanish classic – a Classic Flan with Fresh Berries – a light custard dessert that is the perfect finale for our Paella Party!

Don’t miss this one! 

(Tasting) 

Wed. 9/17/14 6:30-9:00

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!

 

0 openings available

$60.00

Jill Means

At The Culinary Center

Event/Date Description Openings/Price/Location
2839

Fri, Sep. 19, 2014 @ 6:30 PM
FWN:A TASTE OF SICILY WITH CHEF SANDY DIGIOVANNI
 

Flavorful Weekend Nights at the CCKC

A Taste of Sicily with a Sicilian

(Limited Hands On)

Tonight we salute Sicily as we savor the cuisine of Chef Sandy DiGiovanni’s childhood.  Sicily, the largest island in the Mediterranean Sea, is often referred to as “God’s Kitchen” because of its long history of producing magnificent foods and wines.

We’re fortunate to have Chef Sandy teach us her cherished Sicilian family recipes … as she knows them like no other! We’ll learn (and taste, of course) Grilled Insalata di Mare (grilled seafood salad); Pasta alla Norma (pasta with eggplant and ricotta); Sicilian Breaded Pork Chops with Roasted Potatoes and Olives; and a deliciously tempting dessert ravioli called Dolce Ravioli di Ricotta.

You’ll even roll up your sleeves, put on an apron and do some cooking next to this fun, lovable and talented chef. With the sights and aromas filling our kitchen, you’ll imagine you ARE in Sicily when you join Chef Sandy at the table!

Salute!

(Tasting & Wine Pairings)
Fri. 9/19/14   6:30-9:00 

 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!

20 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2840

Fri, Sep. 19, 2014 @ 6:30 PM
NEW! FWN: MAKE BACON. NOT WAR. -A BACON & CRAFT BEER CLASS!
 

NEW! 

Flavorful Weekend Nights at the CCKC

MAKE BACON.  NOT WAR. 

A Bacon & Craft Beer Class!

(Hands On)

Bacon is the duct tape of the kitchen.  You know what I’m talkin’ about.  And if you’re just cooking bacon for breakfast, you’re missing the point.  The smoky and salty flavor of bacon works with flavor profiles that can be served all day, some of which that may surprise you! 

Tonight we’ll learn about bacon and its varieties (even that trendy pork belly) and we’ll learn how to cook with it.  We’ll even taste some craft beers that pair perfectly with bacon. 

It’ll be a dandy bacon-fest for sure because all of our recipes will be kissed by the magic ingredient, from cocktail to appetizer, salad to main dish to dessert. Get hands-on experience and learn as we make Bacon Clothes Pins, A Bacon Infused Salad, Hickory Smoked Bacon & Brioche Croutons, Bacon Wrapped Pork Tenderloin, Bacon Cheddar Spinach Appetizer, Maple Bacon Cupcakes and Pig Candy (Who said that?).  What about a bacon infused cocktail and more?!   

Hey, and in case you didn’t know … pigs eat bacon too. 

Fact. 

(Tasting and Craft Beer Pairing)  

Fri. 9/19/14     6:30-9:00

  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!

 


18 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2841

Sat, Sep. 20, 2014 @ 10:00 AM
LI'L KIDS IN THE KITCHEN - RISE & SHINE! IT'S BREAKFAST TIME!
 

Li’l Kids in the Kitchen™

Rise & Shine!

It’s Breakfast Time!

(Hands On)

No more snoozing sleepy heads! It’s time rise and shine! We’re taking over the kitchen and learning how to cook breakfast at The Culinary Center of Kansas City!

 

Our Li'l Kids classes (Ages 5 to 8) offer a unique cooking experience for children (and their adult cooking partners) to learn new culinary techniques; important kitchen safety skills; and delicious, kid-friendly recipes that are easy to recreate at home. It’s hands-on all the way, too … offering the ultimate interactive learning experience for kids and adults alike!

This morning we’ll learn how to make some kid-friendly breakfast dishes from culinary instructor Margo Mikkelson. Working as cooking teams, we’ll learn how to make Stick Stacks … delicious mini pancakes on skewers with cut-up fruit, dipped in syrup (these are real kid pleasers!). We’ll also learn how to measure, whisk, mix and crack eggs as we whip up a batch of Breakfast Cookies – a healthy, easy, make-ahead morning treat featuring whole-grain cereal flakes and whole-grain pastry flour.

We’ll need something to drink, too, so let’s learn all about different milks and how to make a smooth and creamy power-packed breakfast drink that everyone will love – not just you kids! These yummy recipes will no doubt become some of your family favorites!

Bring your camera to capture some treasured moments!

(Tasting)  
Sat. 9/20/14    10:00-12:00 

Class fee of $75.00 is per Adult/Child team. 

Please note that “seats available” refers to the number of Adult/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!

0 openings available

$75.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
2842

Sat, Sep. 20, 2014 @ 10:00 AM
NEW! JUNIOR CHEFS ACADEMY: "ACE OF CUPCAKES" COMPETITION!
 

NEW!

Junior Chefs Academy

 “Ace of Cupcakes” Competition

(Hands On)

Join us for our newest Junior Chefs Academyclass (Ages 9-14) where you will learn the art of baking and decorating cupcakes and use new-found crafty skills to compete for the “Ace of Cupcakes” Award!   

Queen of Cakes, Shannon Hartnett, will teach the techniques of making great cupcakes and then she’ll show you all kinds of ways to decorate them using icing, piping bags and special sweet little tricks of the trade.  Animals, flowers, you name it! 

Then you’ll break into teams (Hey! Bring your friends for a ready-made team!), receive your team challenges and then get to work on your masterpiece! 

Prizes?  You betcha!  We’ll have judges and the whole shebang!  Bring your phones so you can let your friends see your skills!

Tons of Cupcake Fun!

(Tastings…of course!

And some Take-Home Cupcakes)   

 Sat. 9/20/14      10:00- 1:00

 You do not have to be a member of our Junior Chefs Academyto take this class!

So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.   Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation! 

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!

 

0 openings available

$50.00

Shannon Hartnett

At The Culinary Center

Event/Date Description Openings/Price/Location
2843

Sat, Sep. 20, 2014 @ 6:30 PM
FWN: COOKING FOR COUPLES: 50 WAYS TO FEED YOUR LOVER!
 

Flavorful Weekend Nights at the CCKC

 Cooking for Couples 

50 Ways To Feed Your Lover 

(Hands On)

Looking for something different to do for date night? Interested in learning to cook with your favorite “significant other”?   Well tonight is the night to grab your favorite person (OK, so just use your words to get their attention!) and join us in our kitchen as we learn some delicious recipes perfectly suited for all you “Romeo & Juliet’s.”  

It’s "hands-on" all the way (again … not like THAT!) as we work alongside Chef Jim Tinkham an expert culinary instructor.  Chef Jim is passionate about sharing some of his favorite recipes, perfect for “spooning” (yes … pun intended!) into the mouth of your “luvva”: Blue Cheese Mousse, Pistachio & Scallop Stacker, Arugula & Watercress Salad with Cherry Tomatoes & Champagne Vinaigrette, Sexy Surf and Turf, and to end the evening on a sweet note, Strawberries with Brown Sugar & Sour Cream!  

While you’re cooking, we’ll set the mood with bistro dining tables, candlelight ambiance, clinking wine glasses – all that romantic stuff. We’ll raise a glass of vino and toast to our success in the kitchen as well as to each other as we enjoy the fruits of our labor!

(Dinner and Paired Wine)  
Sat. 9/20/14    6:30-9:00 

 Class fee of $150.00 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!


3 openings available

$150.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2844

Sat, Sep. 20, 2014 @ 6:30 PM
FWN: MEXICAN TAMALES 101 WITH THE LARA SISTERS!
 

Flavorful Weekend Nights at the CCKC

Mexican Tamales 101

with the Lara Sisters!

(Hands On)

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! You’ll also learn to make accompaniments like 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! And here’s a bonus, you’ll even take home a half-dozen tamales to share (or not)! 

(Tastings) 

Sat. 9/20/14   6:30-9:00 

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!

21 openings available

$75.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2809

Sun, Sep. 21, 2014 @ 10:00 AM
MBQI-"CERTIFIED COMPETITION BBQ JUDGE" CLASS
 

 Midwest Barbecue Institute

 “Certified Competition BBQ Judge” Class

(Hands On)  

Are you passionate about your BBQ?  Have you ever watched a BBQ cook-off and longed to sit in the judges’ chairs? Well in order to get one of these coveted non-paying positions you have to become a Certified BBQ Judge … and you can do it in ONE DAY!  There are no special requirements other than this class.

We have hired an “expert-approved” instructor in Mark Simmons, who will teach this 4-hour class that covers all aspects of BBQ judging which will entitle you to receive an official BBQ Judge Certification as well as an official CBJ Name Badge.Yes, this means that you will be completely ready to sit in that judge’s chair!

Today you’ll learn it all … competition formats, BBQ definition, characteristics to look for in each categories’ entries, how to score, competition rules and regulations and much more.

You will even go through a “mock” BBQ Competition that includes chicken, ribs, pork and brisket sample entries.

What are you waiting for?

INCLUDES:

  • Certification class
  • Lots of Tastings
  • Official CBJ Certificate and Name Badge
  • Bragging rights – NO additional charge!

 Sun. 9/21/14 10:00-2:00

Class fee - $120

( Discounted rate for "Kansas City Barbecue Society" members -  $85.

Must call 913-341-4455 and provide KCBS member number at time of registration to receive this discount.)

  (NOTE: The non-member fee entitles the participant to a one-year membership in the Kansas City Barbecue Society

and the KCBS “Bullsheet” which lists all competitions nationwide)

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!

47 openings available

$120.00

Mark Simmons

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2845

Sun, Sep. 21, 2014 @ 10:00 AM
NEW!!MAKE NO "MIS-STEAK"ABOUT IT! THIS IS A MANLY CLASS! NO WOMEN ALLOWED!
 

Midwest Barbecue Institute

NEW!

MAKE NO “MIS-STEAK” ABOUT IT!

This is a MANLY class – No Women Allowed!

(Limited Hands On)

Make no "Mis-Steak" about it….every guy THINKS he knows how to grill a steak…but he really doesn’t!  Holy cow, did I just offend every steak-grilling hombre out there?  Hope not. My point is that there is an art to cooking the perfect steak.  And I’m here to tell you that Chef Richard McPeake knows his meat! 

Chef Richard will share the secrets while we learn to cook steaks both inside our kitchen and outside on the grill.  Savor techniques for cooking all kinds of manly steaks that will allow you to achieve perfect doneness every time. We’re talking about those one pound - 1-1/2 to -2-inch monuments of meat.  Size really does matter! You gotta know what questions to ask your butcher, what to look for, how to prep the steaks and where to buy them…the whole nine yards. 

Today’s menu includes porterhouse steaks cooked Cowboy Style over live coals, a Lemon-Soy Flank Steak, a K.C. Strip Steak with a Garlic-Anchovy Butter and a Tomahawk Ribeye Steak finished in the oven with aromatics of rosemary and garlic. 

So, men, adjust your gear and walk like a man

… right to this class and learn to do it right!

(Tasting)  

Sun. 9/21/14   10:00-1:30 

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!

22 openings available

$80.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2846

Sun, Sep. 21, 2014 @ 6:30 PM
"THE STONEWALL INN'S" PAN-FRIED CHICKEN SUNDAY DINNER
 

“The Stonewall Inns'”

Pan-Fried Chicken Sunday Dinner

(Limited Hands On)

After 34 years, Kansas City’s landmark restaurant, The Stonewall Inn, recently closed its doors. Housed in one of Lenexa’s earliest farmsteads, it was a real slice of Americana … something we probably will never see again.

But chin up … we have some GOOD news! 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, as he shares coveted secrets to creating the Inn’s most popular dish – Pan-Fried Chicken. You’ll also learn how to make the Inn’s people-pleasin’ Mashed Potatoes with perfectly seasoned Pan Gravy. And of course, we’ll whip up some Green Beans (did you even have to ask?).

Get ready to have a lot of fun as you cook and learn alongside this charming, talented and very entertaining man! It’s a class you will only find here at The Culinary Center of Kansas City™!

(Tastings) 

Sun. 9/21/14    6:30-9:00 

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!

20 openings available

$60.00

Joe Kieltyka

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2853

Sun, Sep. 21, 2014 @ 6:30 PM
NEW! FWN:SUN. NIGHT DINNER CLUB:EATING YOUR WAY THRU SPAIN-BASQUE COUNTRY, CATALONIA & VALENCIA
 

Notable NEW Culinary Event! 

Flavorful Weekend Nights at the CCKC

Sunday Night Supper Club

with Chef Sandy DiGiovanni
Eating Your Way Through Spain - 

The Basque Country, Catalonia & Valencia

(Limited Hands On)  

Chef Sandy believes that if you want to really learn about a country, you have to eat your way through it!  Tonight we’ll embark upon a food- and wine-trekking experience through Spain, a magical country overflowing with a vast array of foods and flavors that are the fruits of the country’s diverse ecology. 

You can join us for all three Sunday evenings or you can choose which part of Spain you’d like to “eat,” but whatever you choose to do, you WILL be entertained … and you WILL know Spain!  Chef Sandy DiGiovanni approaches food like she did her stint on “America’s Next Best Restaurant” – with passion, humor and unabandoned delight. 

Join her tonight on this initial journey through the Basque Country, Catalonia and Valencia where we’ll experience Paella, Patatas Bravas, Salsa Romesco with Lamb Meatballs and a Crema Catalina (Spanish Crème Brulee).   

Learn how the Spanish “locals” incorporate indigenous ingredients into simple but beautiful works of Spanish food art.  As the “locals” go …then so will we … incorporate Spanish wines into our journey. 

Don’t call your travel agent for this one! You’ll only find this special “tour” in our kitchens. 

Whether you sign up for 1, 2 or all 3 evenings

these are sure to sell out! 

(Discount available if you sign up for all 3 - see below)

(Dinner and Spanish Wine Tastings)  

Sun. 9/21/14    6:30-9:00  

 Additional "Sunday Night Supper Club - Eating Your Way Through Spain" classes offered on:

  • 10/5 - Madrid & Castilla y Leon - $70
  • 10/19 - La Mancha & Andalusia - $70 

Please call 913-341-4455 to sign up for all 3 classes for only $180!

 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!

18 openings available

$70.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2847

Mon, Sep. 22, 2014 @ 6:30 PM
THE ANTI-INFLAMMATORY DIET: FIGHT THE ACHES & PAINS WITH A 4-LETTER WORD...FOOD!
 

CookWell! 

 

...because wellness begins in the kitchen!

Fight the Aches and Pains

with a Four Letter Word….FOOD! 

The Anti-inflammatory Diet!

(Limited Hands On)

When you think of eating anti-inflammatory foods, you probably think of those three B’s… bland, boring and blah!  Not so in our kitchens! Tonight we’re fighting back with a four letter word (hey, watch it now) we meant FOOD!  Real Food that is.  You’ll learn the secrets to eating foods that will inflame your taste buds (with amazing flavors) but NOT your body!

Culinary instructor and holistic health expert Katie Newell learned that some of the strongest anti-inflammatory foods on the planet are also the most flavorful. (See, told ya!) She’s literally cooked herself well and in this new class, she’ll share that knowledge with you.

After switching to a real food way of eating, and including real food recipes in her diet, Katie noticed relief from some of the debilitating effects of a chronic and painful disease that has plagued her since childhood. She was even able to triumph over infertility after being told she had no hope. (Gear up for an inspiring night folks!)  Katie’s mission is to help others improve their health as she did by sharing her message with the masses.

In this evening’s class, Katie will not only be sharing some of her most healing (and flavorful) recipes, but also explaining how the ingredients work together to fight inflammation, both the obvious and hidden kind throughout the body. Her Real Food menu will boasts delicious recipes such as Pineapple Salsa, Roasted Garlic Hummus, “Straight from the Earth” Raw Broccoli, Fruit and Nut Salad (with a good-for-you creamy dressing), Stovetop Chicken and Fennel and (as if we’d leave out dessert) a Healthy Berry Cobbler that WON’T spike your blood sugar!

Whether you are trying to win the battle against and illness that you currently face, or are just trying to be proactive with your health, this is one class that you will leave feeling empowered and motivated to win the battle! 

(Tastings)  

Mon. 9/22/14    6:30-9:00 

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!

16 openings available

$60.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2791

Mon, Sep. 22, 2014 @ 6:30 PM
9-WEEK PRO-SERIES I - CLASS 4 -VEGETABLES
 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 4)

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary professional Chef Richard McPeake, this 9-week course will take your cooking skills to a new level.

If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.  Students are required to wear a white chef’s jacket to each class.

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  

Series Fee - $1125

Your registration fee includes:

  • Tastings
  • A 10-inch stainless steel sauté pan (Valued at $96) from our NEW CCKC Pro Series Cookware line.
  • A complimentary Chef’s toque
  • Opportunity to buy a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price

 (NOTE: PRO-SERIES I is also offered on Sundays -

1/11, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, 3/1 and 3/8/2015)

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives, you’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

Class 2: MEATS
Excellent chefs know that there are appropriate cooking methods for each cut of meat. The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. Meat identification; preparation techniques; trimming; applications to cooking methods such as roasting, braising, marinating (with and without a vacuum seal); sautéing; grilling; quick cooking and pan searing. 
 

Class 3: SEAFOOD
We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn  easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

Class 4: VEGETABLES
Fundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. We’ll learn which vegetables are best for the various cooking methods such as sautéing, roasting, glazing, stewing and steaming. All vegetable cooking methods will be covered including blanching and shocking to preserve freshness and color. We’ll work together as we make tasting samples of some perfect vegetable preparations!

Class 5: MOIST HEAT COOKING
This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.  
 
Class 6: DRY HEAT COOKING
This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.

 

Class 7: THE MOTHER SAUCES
Tonight it’s all about the art of sauce-making as we deconstruct the basic Mother Sauces of Tomato, Velouté, Bechamel, Espagnole and Hollandaise. Along with this knowledge comes preparation of thickening agents and stocks as well as how to use these preparations in dishes. You’ll learn in an intensive hands-on setting.

 

Class 8: “SMALL” SAUCES
You know the Mother Sauces now so tonight we’ll build upon that knowledge by teaching how to make some interesting and easy “small sauces.” We will learn to deglaze a pan using the drippings and/or wine to infuse flavors. Learn to make and use a beurre manie to finish and thicken your sauce or gravy. All these methods will be taught in a power-packed “hands-on” class.

 

CLASS 9: FINAL DINNER COMPETITION
It’s the grand finale to our Professional Culinary Arts Program. Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what you’ve learned. Not to worry, the instructor will be walking the room to give advice and assist. When you’ve placed your dish on the Grand Buffet you’ll have an opportunity to explain your cooking processes and get feedback from your colleagues and from the teacher himself.


0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
2975

Wed, Sep. 24, 2014 @ 9:00 AM
FULL-DAY INTENSIVE COOKING CLASS FEATURING AUTUMN VEGETABLES WITH CHEF CODY HOGAN
 

CookWell! 

 

...because wellness begins in the kitchen!

FULL-DAY

Intensive Cooking Class

featuring Autumn Vegetables

with Chef Cody Hogan

(Limited Hands On)

Spend the day working alongside Chef Cody Hogan, Chef de Cuisine with Lidia’s Kansas City and your cooking skills will skyrocket!

Chef Cody has been inspired by the likes of Alice Waters when he worked at Chez Pannise and currently works alongside Lidia Bastianich in several of her restaurants. Both of these iconic chefs carry in their souls the strong belief that cooking from fresh seasonal ingredients is the only way to cook, so it is not surprising that Cody feels the same way. Add to that the fact that Cody is also a gardener and you have all the makings of a fabulous class focused on Autumn vegetables and herbs.

This full-day cooking class is an intensive, interactive experience that includes discussion about Farmers’ Markets and local vs. “imported” as well as growing tips and an actual trip to the Downtown Overland Park Farmers’ Market on their last Wednesday of the 2014 season. Cody will share his list of favorite cookbooks and show us the magic of certain techniques that can be applies over and over to many vegetable dishes. 

We’ll learn to properly build a salad and practice braising, sautéing, roasting, gratinee, blanching, boiling, pairing, and pickling. We’ll work with butternut squash (and all of its’ relatives), mushrooms, cabbage, and other great seasonal veggies. We’ll explore ways to preserve the bounty of the season for use throughout the rest of the year.

Whew! And that’s not even a full list of what you’ll learn! You’ll get in on some of the action too, so be prepared!

A not-to-be-missed culinary cooking experience with LOTS of Chef Cody time!

(Tastings, Cooking Class, Lunch

and Downtown  Overland Park Farmers’ Market field trip.)

Wed. 9/24/14   9:00-3:00

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!

29 openings available

$130.00

Cody Hogan

The Culinary Center and Downtown Overland Park Farmers Market

 
Event/Date Description Openings/Price/Location
2970

Fri, Sep. 26, 2014 @ 6:30 PM
FWN: CORKED & FORKED: FOOD AND WINE PAIRING BASICS
 

Flavorful Weekend Nights at the CCKC

Corked & Forked: 

Food & Wine Pairing Basics 

(Hands On)

CCKC Exec. Chef Gary Hild is as passionate about wine as he is about food!  We’re in luck tonight because you’re going to get the best of both worlds as he shares simple rules for pairing wine with various favor profiles PLUS teaches you how to make some great dishes such as Seared Salmon with Chardonnay Reduction and Citrus Cream, Chicken Saltimbocca (an amazing flavor!)


Whether you just want to understand the wine list when you’re dining out or make your around a wine shop, this class is your “go to” class!  How to pair with Asian dishes, barbecue, delicate fish dishes, Mexican … you name it.  We’ll take a trip through the awesome of world of flavor profiles as we taste small plates with the various wine choices best suited for that dish.


A great class with lasting benefit … from an experienced Chef and oenophile!


(Tasting & Wine Pairings)  

Fri. 9/26/14   6:30-9:00 

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!

18 openings available

$75.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2850

Sat, Sep. 27, 2014 @ 10:00 AM
BREADMAKING 101
 

Breadmaking 101

(Hands On)

Culinary instructor and kick-butt bread baker, Paul McCool, will take the mystery out of breadmaking and start you on the road to becoming someone who doesn’t glaze over at the sight of a packet of yeast. 

In this class you will learn about flours, yeasts, salt, sugars, methods and types of loaves in addition to breadmaking techniques.  You will actually mix and knead your own handcrafted bread to take home and bake.  That way you will get the great smell of fresh baking bread right in your own house!

(Tasting and Take-Home, Ready-To-Bake Bread)  

Sat 9/27/14   10:00-3:00

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!

 

22 openings available

$110.00

Paul McCool

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2851

Sat, Sep. 27, 2014 @ 6:30 PM
NEW! FWN: "NOT YO' MUTHU'S" SAUCES WITH CHEF SANDY DIGIOVANNI
 

NEW! 

Flavorful Weekend Nights at the CCKC

“NOT YO’ MUTHU’S” SAUCES 

with Chef Sandy DiGiovanni

(Limited Hands On)

A well-prepared sauce can turn a ho-hum dish into a work or art. Tonight Chef Sandy DiGiovanni will get all “saucy” and cover basic saucemaking techniques as she teaches you several versions of per personal “Mothu Sauces.”  You’ll learn how easy it is to whip up delicious and interesting sauces that will pack a real punch to your casual weeknight meals or wow the guests at your next formal dinner party!  Trust me, you’ll get knee-deep in saucy fun!  Chef Sandy’s classes are always creative and full of great information. 

She’ll take you around the world as you create sauces such as Peanut Sauce with Spring Rolls, Blender Bernaise with Crab Cakes, Lemon Caper Sauce with Chicken, My Nonna’s Sugu with Meatballs, Mrs. Garcia’s Infamous Mole with Chicken Wings.  We’ll even learn a great raspberry dessert sauce.   These will make you AND yo’ Mama proud! 

(Tastings and Wines)   

Sat. 9/27/14   6:30-9:00 

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!

24 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2852

Sun, Sep. 28, 2014 @ 12:00 PM
MBQI! THE "ART OF SMOKOLOGY"”® - SMOKING 101
 

Midwest Barbecue Institute

The “Art of Smokology”®

SMOKING 101

(Demo)

A staple in our Midwest BBQ Institute™ line-up, this class is the best there is!

Let the “Smoke Fest” begin as you join competition champion and accomplished Chef, Richard McPeake (a/k/a Educator of “Que”) as he shares his extensive experience in this very special power-packed 4-hour class – a staple in our Midwest BBQ Institute™ Program. Whether you think you’re pretty good or you don’t know a thing, this class is GUARANTEED to take you to a new level.

It covers all the basics of backyard smoking so you’ll learn the secrets to perfect BBQ: use of a smoker and how they work; various fuels; types of wood; matching wood with foods; product identification; meat selection; trimming ribs, pork and briskets; time and temperature; proper techniques of smoking; developing “smoke ring” and “bark,” how and when to apply a rub; when, why and how to use a mop; making a dry rub; the four “flavor” stages; sauce testing; proper pork shredding techniques; what to look for in BBQ from start to finish; and discussions of BBQ regions.

You’ll learn, step-by-step, some incredible recipes that you can recreate at home with confidence: Smoked Crimini Mushrooms with Sun-Dried Tomato Pesto & Gorgonzola, Award-Winning RibStars Baby Back Ribs, “Rub Me Tender”® Brisket & Burnt Ends, Twice-Smoked Pulled Pork and BBQ Spiced Smoked Italian Sausage.

This is a demonstration class,

so prepare to take notes! 

(Tastings) 
Sun. 9/28/14    12:00-4:00

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!

29 openings available

$80.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2817

Sun, Sep. 28, 2014 @ 4:00 PM
MBQI - CERTIFIED COMPETITION BBQ "TABLE CAPTAIN" CLASS
 

Midwest Barbecue Institute

Certified Competition BBQ "Table Captain” Class 

(Hands On)

Are you ready to take your BBQ judging skills to the next level? 

Here’s your chance to be certified as an official “Competition BBQ Table Captain” as well as learn the nuances of all the rules and regulations that apply to the position of Table Captain.

At a BBQ competition there are 6 judges plus a Table Captain (“TC”) at each table virtually “running the show.” The TC examines the entries for possible disqualifications, coordinates the judging, handles the entries, manages the scoring process, presents to the judges, etc. You'll learn how to do all of that today so that you can hold this prestigious title at the next BBQ competition!

At the end of class, we will break out the beverages and some snacks and host a “graduation” party for each and every one of you (and you’re welcome to invite a significant other or friend to join you in the celebration)!

 Includes:

  • Certification class
  • Lots of Tastings and Snacks
  • Official "Table Captain" Certificate and Name Badge
  • Bragging Rights – NO additional charge!

What are you waiting for?

Sun. 9/28/14    4:00-6:30 

 Guests may join at 5:15 for a Graduation Party!

Pre-req. Notice

Please note that you must have " Competition BBQ Judge" certification before taking the "Table Captain" class.  

(The "Certified Competition BBQ Judge" class is offered on Sun. 9/21/14.)

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!

56 openings available

$60.00

Mark Simmons

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2791

Mon, Sep. 29, 2014 @ 6:30 PM
9-WEEK PRO-SERIES I - CLASS 5 -MOIST HEAT COOKING
 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 5)

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary professional Chef Richard McPeake, this 9-week course will take your cooking skills to a new level.

If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.  Students are required to wear a white chef’s jacket to each class.

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  

Series Fee - $1125

Your registration fee includes:

  • Tastings
  • A 10-inch stainless steel sauté pan (Valued at $96) from our NEW CCKC Pro Series Cookware line.
  • A complimentary Chef’s toque
  • Opportunity to buy a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price

 (NOTE: PRO-SERIES I is also offered on Sundays -

1/11, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, 3/1 and 3/8/2015)

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives, you’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

Class 2: MEATS
Excellent chefs know that there are appropriate cooking methods for each cut of meat. The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. Meat identification; preparation techniques; trimming; applications to cooking methods such as roasting, braising, marinating (with and without a vacuum seal); sautéing; grilling; quick cooking and pan searing. 
 

Class 3: SEAFOOD
We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn  easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

Class 4: VEGETABLES
Fundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. We’ll learn which vegetables are best for the various cooking methods such as sautéing, roasting, glazing, stewing and steaming. All vegetable cooking methods will be covered including blanching and shocking to preserve freshness and color. We’ll work together as we make tasting samples of some perfect vegetable preparations!

Class 5: MOIST HEAT COOKING
This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.  
 
Class 6: DRY HEAT COOKING
This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.

 

Class 7: THE MOTHER SAUCES
Tonight it’s all about the art of sauce-making as we deconstruct the basic Mother Sauces of Tomato, Velouté, Bechamel, Espagnole and Hollandaise. Along with this knowledge comes preparation of thickening agents and stocks as well as how to use these preparations in dishes. You’ll learn in an intensive hands-on setting.

 

Class 8: “SMALL” SAUCES
You know the Mother Sauces now so tonight we’ll build upon that knowledge by teaching how to make some interesting and easy “small sauces.” We will learn to deglaze a pan using the drippings and/or wine to infuse flavors. Learn to make and use a beurre manie to finish and thicken your sauce or gravy. All these methods will be taught in a power-packed “hands-on” class.

 

CLASS 9: FINAL DINNER COMPETITION
It’s the grand finale to our Professional Culinary Arts Program. Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what you’ve learned. Not to worry, the instructor will be walking the room to give advice and assist. When you’ve placed your dish on the Grand Buffet you’ll have an opportunity to explain your cooking processes and get feedback from your colleagues and from the teacher himself.


0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
2856

Thu, Oct. 2, 2014 @ 6:30 PM
GIRLS NIGHT OUT! DIVAS DO IT ON THE TABLE! EASY & UNIQUE TABLESCAPES FOR ENTERTAINING!
 

Girls' Night Out! 

Divas Do It On The Table! 

Easy & Unique Tablescapes For Entertaining

(Demo)

Ladies, we know you are always looking for unique ways to “do it on the table”, right? You want to keep it spicy and interesting … am I not correct? What? No not THAT!! I’m talkin’ table design. Where was your mind, sista!

Tonight you and your girly friends will celebrate Autumn’s rich warm hues, scents of spices and apples and the happy knowledge that the coming months will be filled with family and friends. It’s time to accent your home with the colors and aromas of fall and learn to “do it on the table” with Larry Wheeler.

If you haven’t yet been to a “Larry class”, then you just haven’t lived. He’s the “Director of Ambiance” at the Intercontinental Hotel and a guru of “table-do’s” (and don’ts). Larry’s brilliant decorating ideas are innovative, easy to duplicate and won’t cost you a bundle!

Don’t worry about going hungry while you learn to “do it” because you’ll enjoy a lovely autumn dinner with wine and a delicious fall-inspired dessert created by our Executive Chef Gary Hild.

It promises to be a wonderful evening – bring your girlfriends and join in the fun! 

(Dinner, Wine and Lessons on “Doing It”)  

Thurs. 10/2/14   6:30-9:00 

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!

39 openings available

$55.00

Larry Wheeler

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2805

Fri, Oct. 3, 2014 @ 8:30 AM
WEEKEND IN THE INNER SANCTUM OF COMPETITION BBQ TEAM (DAY 1)
 

A Midwest Barbecue Institute 

Exclusive!!

 

A Weekend in the “Inner Sanctum”

of a Competition BBQ Team

at the World Series of BBQ.....

The American Royal! 

(Hands On)

Here’s the pinnacle of BBQ education for ya!

 Become a “teacher’s pet” in an exclusive “up-close-and-personal” FULL-weekend opportunity to learn BBQ “hands-on” from the masters themselves. This ultimate BBQ experience is being offered to a very limited number of students (once these spots are sold…that’s all she wrote!).  

Hey, this team last year took SIXTH in RIBS!!! And 9TH IN SIDE DISH POTATOES!!! 

This opportunity places you right smack dab in the inner sanctum of a seasoned BBQ team! 

Our sure-to-win “faculty” includes an American Royal Grand Champion Winner at the helm of our "Bad-Arse" MBQI Smokin' Schoolhouse BBQ Team! 

Professional Chef and 30-year BBQ Pit Master Chef Richard McPeake

AND

Culinary Instructor & “Food & Beverage Guy” Bruce Campbell.

I’d say we are destined to get an “A+” from the judges, wouldn’t you? (Oh, and we’re humble too!)

You’ll be in the very heart of the action as our pros take you step-by-step through the entire American Royal contest process.  Our mission is serious education dedicated to the art and science of grilling and smoking, so get ready to learn it all…from set-up to breakdown with all the juicy competition activities and celebrations in between.  

You’ll learn the” ins and outs” including prep and trimming of meats, Fire building and maintenance, entry presentations, Judging activities, and so very much more!!  You can stay all night, if you dare. (You know that some of the cooking takes place overnight, don’t you??)

You’re right there for Q&A from the finest BBQ culinary minds in the country.  No joke!!  You’ll also be taken on a tour of the past BBQ Champs and VIP’s that will be right there competing with you at the American Royal competition!

The weekend starts on Friday, Oct. 3, 2014 at 8:30am and goes through Sunday, October 5, 2014 at 5:00pm.  

Fee of $625 includes:

 

  • Food and drink during the entire weekend!!  (duh)
  • Unbelieveable “Inner Sanctum” access to the world of competitive BBQ’ing
  • American Royal admission/wristband
  • Event T-shirt and hat
  • Opportunity to hobnob with BBQ stars
  • Braggin’ Rights….and much more!! 

 Repeat after me, Class…..”SMOK-A-LICIOUS!”  

9 openings available

$625.00

Richard McPeake & Bruce Campbell

American Royal BBQ Competition

 
Event/Date Description Openings/Price/Location
2973

Fri, Oct. 3, 2014 @ 6:30 PM
FWN: COOKING FOR COUPLES: DATE NIGHT IN THE PIZZA KITCHEN
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples 

Date Night In The Pizza Kitchen  

(Hands On)

Bring your sweetie and let’s become Italian “luvvas” tonight….of the pizza dough that is!

This is the real deal folks … with a REAL Sicilian chef!  You’re gonna love Sandy DiGiovanni!  She’s fun, funny and engaging and SHE KNOWS PIZZA! 

Chef Sandy will show you how to make homemade Sicilian-style “square” pizza starting with some olive-oil pizza dough … made from scratch, of course! It’s not all fun and games though because you’re gonna learn a lot about flour, yeast, measuring properly, and much more. Let’s also learn how to create an authentic Antipasto Salad and Perfect Garlic Bread. 

Buon appetito!

(Tastings and Wine) 

Fri. 10/3/14   6:30-9:00

Class Fee - $75 per person 

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!

21 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2805

Sat, Oct. 4, 2014 @ 8:30 AM
WEEKEND IN THE INNER SANCTUM OF COMPETITION BBQ TEAM(DAY 2)
 

A Midwest Barbecue Institute 

Exclusive!!

 

A Weekend in the “Inner Sanctum”

of a Competition BBQ Team

at the World Series of BBQ...

The American Royal! 

(Hands On)

Here’s the pinnacle of BBQ education for ya!

 Become a “teacher’s pet” in an exclusive “up-close-and-personal” FULL-weekend opportunity to learn BBQ “hands-on” from the masters themselves. This ultimate BBQ experience is being offered to a very limited number of students (once these spots are sold…that’s all she wrote!).  

Hey, this team last year took SIXTH in RIBS!!! And 9TH IN SIDE DISH POTATOES!!! 

This opportunity places you right smack dab in the inner sanctum of a seasoned BBQ team! 

Our sure-to-win “faculty” includes an American Royal Grand Champion Winner at the helm of our "Bad-Arse" MBQI Smokin' Schoolhouse BBQ Team! 

Professional Chef and 30-year BBQ Pit Master Chef Richard McPeake

AND

Culinary Instructor & “Food & Beverage Guy” Bruce Campbell.

I’d say we are destined to get an “A+” from the judges, wouldn’t you? (Oh, and we’re humble too!)

You’ll be in the very heart of the action as our pros take you step-by-step through the entire American Royal contest process.  Our mission is serious education dedicated to the art and science of grilling and smoking, so get ready to learn it all…from set-up to breakdown with all the juicy competition activities and celebrations in between.  

You’ll learn the” ins and outs” including prep and trimming of meats, Fire building and maintenance, entry presentations, Judging activities, and so very much more!!  You can stay all night, if you dare. (You know that some of the cooking takes place overnight, don’t you??)

You’re right there for Q&A from the finest BBQ culinary minds in the country.  No joke!!  You’ll also be taken on a tour of the past BBQ Champs and VIP’s that will be right there competing with you at the American Royal competition!

The weekend starts on Friday, Oct. 3, 2014 at 8:30am and goes through Sunday, October 5, 2014 at 5:00pm.  

Fee of $625 includes:

 

  • Food and drink during the entire weekend!!  (duh)
  • Unbelieveable “Inner Sanctum” access to the world of competitive BBQ’ing
  • American Royal admission/wristband
  • Event T-shirt and hat
  • Opportunity to hobnob with BBQ stars
  • Braggin’ Rights….and much more!! 

 Repeat after me, Class…..”SMOK-A-LICIOUS!”  

9 openings available

$625.00

Richard McPeake & Bruce Campbell

American Royal BBQ Competition

 
Event/Date Description Openings/Price/Location
2858

Sat, Oct. 4, 2014 @ 9:30 AM
NEW! SAY "BUONGIORNO" TO ITALIAN BREADS!
 

NEW! 

Say “Buongiorno” to Italian Breads!

(Hands On)

You know that trip to Italy that you’ve always dreamed about even though your budget says “No!”?  This class will have you saying “Yes!” to some of the simple pleasures of Italy right in your home! 

Today Master Baker Paul McCool will teach you how to create warm and intoxicating Italian breads anytime you want!  From ciabatta to focaccia, fresh bread is always served when you sit down to a meal in Italy and today, you’ll learn how to bring these simple pleasures to your own table – minus the jetlag! 

In this hands-on class, you’ll mix, ferment, shape and bake authentic Italian breads such as ciabatta where you’ll wrangle some amazingly wet dough and end up with crispy crust and big holes - perfect for dipping in olive oil or served with a zesty pasta.  And if that weren’t enough, you’ll also create an herbed focaccia, redolent of garlic and oregano and lush with olive oil.  Who doesn’t love the smell of fresh baked bread? 

And with bread this aromatic and good, all you need is a jug of wine and WOW!!  

(Tasting and take-home bread and dough.)  

Sat. 10/4/14   9:30-1:00 

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!

15 openings available

$75.00

Paul McCool

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2857

Sat, Oct. 4, 2014 @ 10:00 AM
JUNIOR CHEFS ACADEMY: LE CREPERIE - SWEET & SAVORY CREPES
 

Junior Chefs Academy

(Ages 9-14)

Le Crêperie

Sweet & Savory Crepes   

(Hands On)

Whether you’re having ‘em for breakfast, lunch, dinner, snacks or dessert … crepes are downright simple to make and fun to eat. Our Junior Chefs will have a “flippin” good time in the kitchen today alongside culinary instructor Rachel Ciordas as they learn how to make both sweet and savory crepes filled with a variety of yumminess.

The kids will learn important cooking techniques and culinary tricks as we explore crepe-making equipment, batters, flours, toppings, sauces and more! We’ll work together to make several crepes including Lemon Sugar Crepes, Savory Crepes Monsieur and Madame, and Crepes with Nutella and Bananas.

It’ll be a fantastic day in the kitchen!

(Light Lunch)    
Sat. 10/4/14    10:00-12:30 

You do not have to be a member of our Junior Chefs Academyto take this class!

So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.   Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 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!

 

14 openings available

$55.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2859

Sat, Oct. 4, 2014 @ 6:30 PM
FWN: COOKING FOR COUPLES: SIMPLE FRENCH COOKING
 

Flavorful Weekend Nights at the CCKC

Cooking for Couples:

Simple French Cooking

(Hands On)

Dining in France doesn't have to mean pheasant under glass. True French food can be found in the bistros — casual and warm restaurants that feature classic French dishes. There are hundreds of these cozy, unique, boisterous, and delicious places all over France that have delighted diners for over a century. Over bowls of savory ragout, platters of tempting coq au vin, and glasses of regional wine, customers have shared the warm and lively bistro atmosphere that makes a simple evening in Paris memorable. 

Call your friends and catch a cab on the Champs-Elysees to join Chef Jim Tinkham as he teaches us to create the food and ambiance of a French bistro fare right down to the baguettes. 

Here’s the menu: Jambon Persille (ham and parsley terrine), Mâche Salad with Roasted Beets, Salmon with Flageolets, Bacon and Red Wine, authentic French baguettes and Chocolate Pot de Crème. 

Bon appétit! 

(Dinner & Wine Pairing)  

Sat. 10/4/14   6:30-9:00

  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!

4 openings available

$150.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2805

Sun, Oct. 5, 2014 @ 8:30 AM
WEEKEND IN THE INNER SANCTUM OF COMPETITION BBQ TEAM (DAY 3)
 

A Midwest Barbecue Institute 

Exclusive!!

 

A Weekend in the “Inner Sanctum”

of a Competition BBQ Team

at the World Series of BBQ....

The American Royal! 

(Hands On)

Here’s the pinnacle of BBQ education for ya!

 Become a “teacher’s pet” in an exclusive “up-close-and-personal” FULL-weekend opportunity to learn BBQ “hands-on” from the masters themselves. This ultimate BBQ experience is being offered to a very limited number of students (once these spots are sold…that’s all she wrote!).  

Hey, this team last year took SIXTH in RIBS!!! And 9TH IN SIDE DISH POTATOES!!! 

This opportunity places you right smack dab in the inner sanctum of a seasoned BBQ team! 

Our sure-to-win “faculty” includes an American Royal Grand Champion Winner at the helm of our"Bad-Arse" MBQI Smokin' Schoolhouse BBQ Team! 

Professional Chef and 30-year BBQ Pit Master Chef Richard McPeake

AND

Culinary Instructor & “Food & Beverage Guy” Bruce Campbell.

I’d say we are destined to get an “A+” from the judges, wouldn’t you? (Oh, and we’re humble too!)

You’ll be in the very heart of the action as our pros take you step-by-step through the entire American Royal contest process.  Our mission is serious education dedicated to the art and science of grilling and smoking, so get ready to learn it all…from set-up to breakdown with all the juicy competition activities and celebrations in between.  

You’ll learn the” ins and outs” including prep and trimming of meats, Fire building and maintenance, entry presentations, Judging activities, and so very much more!!  You can stay all night, if you dare. (You know that some of the cooking takes place overnight, don’t you??)

You’re right there for Q&A from the finest BBQ culinary minds in the country.  No joke!!  You’ll also be taken on a tour of the past BBQ Champs and VIP’s that will be right there competing with you at the American Royal competition!

The weekend starts on Friday, Oct. 3, 2014 at 8:30am and goes through Sunday, October 5, 2014 at 5:00pm.  

Fee of $625 includes:

  • Food and drink during the entire weekend!!  (duh)
  • Unbelieveable “Inner Sanctum” access to the world of competitive BBQ’ing
  • American Royal admission/wristband
  • Event T-shirt and hat
  • Opportunity to hobnob with BBQ stars
  • Braggin’ Rights….and much more!! 

 Repeat after me, class…..”SMOK-A-LICIOUS!”  

 

 

9 openings available

$625.00

Richard McPeake & Bruce Campbell

American Royal BBQ Competition

 
Event/Date Description Openings/Price/Location
2860

Sun, Oct. 5, 2014 @ 10:00 AM
PRESERVING SWEET LOVE - JAMS & JELLIES
 

CookWell! 

 

...because wellness begins in the kitchen!

PRESERVING SWEET LOVE -

Jams and Jellies

(Limited Hands On)

Is there anything better than homemade jam or jelly, right?  You can just taste the love in every bite right?  We’re talking about preserving the sweet love today, folks! These delectable treats are often the highlight of many brunches and make amazing gifts!

Today our K-State Extension Master Food Program will take you on a sweet ride through the joys of canning your very own jams and jellies. You’ll learn the proper techniques for canning your favorite flavors and the best equipment to use. And here’s a bonus! You’ll learn how you can turn those herbs into fantastic tasting jellies.

This class is perfect for a seasoned canner or one who’s just starting out! So grab your favorite apron (we have one for you just in case) and meet us in our kitchen!

And be prepared to take home a pint of herb jelly!

(Tastings) 
Sun. 10/5/14   10:00-1:00 

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!

21 openings available

$50.00

K-State Extension Master Food Program Instructors

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2863

Sun, Oct. 5, 2014 @ 5:00 PM
JUNIOR CHEFS ACADEMY: FUNDAMENTALS OF CAKE BAKING & DECORATING
 

Junior Chefs Academy

(Ages 9-14)

Fundamentals of Cake Baking & Decorating

(Hands On)

Cakes are King today as we learn the art of cake baking and decorating with Queen of Cakes, Shannon Hartnett.  Let’s make ‘em taste as good as they look! 

She’ll guide us through the basics of pan preparation, oven temperatures, mixing the batter, scratch vs. boxed mixes, preparing your cake board and more. Then we’ll delve into the fundamentals of decorating: “crumb-coating,” smoothing and leveling techniques, handling couplers and decorating bags, types of icing, etc.

We’re now ready to learn and practice some important decorating techniques including borders, flowers, writing and more.  We’ll put it all together as we decorate our very own mini cake to take home! 

(Tasting and Take-Home Mini Cake)  

Sun. 10/5/14  5:00-8:00 

You do not have to be a member of our Junior Chefs Academyto take this class!

 So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.   Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation! 

 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!

13 openings available

$60.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2854

Sun, Oct. 5, 2014 @ 6:30 PM
NEW! FWN:SUNDAY NIGHT SUPPER CLUB-EATING YOUR WAY THROUGH SPAIN:MADRID & CASTILLA Y LEON
 

Notable NEW Culinary Event! 

Flavorful Weekend Nights at the CCKC

Sunday Night Supper Club

with Chef Sandy DiGiovanni
Eating Your Way Through Spain - 

Madrid & Castilla y Leon

(Limited Hands On)  

Chef Sandy believes that if you want to really learn about a country, you have to eat your way through it!  Tonight we’ll embark upon a food- and wine-trekking experience through Spain, a magical country overflowing with a vast array of foods and flavors that are the fruits of the country’s diverse ecology. 

You can join us for all three Sunday evenings or you can choose which part of Spain you’d like to “eat,” but whatever you choose to do, you WILL be entertained … and you WILL know Spain!  Chef Sandy DiGiovanni approaches food like she did her stint on “America’s Next Best Restaurant” – with passion, humor and unabandoned delight. 

Join her tonight on the second “leg” of this Spanish journey as we explore  the regions of Madrid & Castilla y Leon where we’ll learn local dishes such as  Tortilla de Patatas (Potato Egg Omelet), Sopa de Ajo (Garlic Soup), Canapé de Queso (Carmelized Onion and Manchego Crostini), Gambas Ajillo (Sautéed Garlic Shrimp) and Chocolate con Churros (Churros with Hot Chocolate Sauce).  And then there is of course the Sangria! 

Learn how the Spanish “locals” incorporate indigenous ingredients into simple but beautiful works of Spanish food art.  As the “locals” go …then so will we … incorporate Spanish wines into our journey.  

Don’t call your travel agent for this one! You’ll only find this special “tour” in our kitchens. 

Whether you sign up for 1, 2 or all 3 evenings

these are sure to sell out! 

(Discount available if you sign up for all 3 - see below)

(Dinner and Spanish Wine Tastings)  

Sun. 10/5/14    6:30-9:00  

 

Additional "Sunday Night Supper Club-Eating Your Way Through Spain" classes offered on:

  •  9/21 - The Basque Country, Catalonia & Valencia - $70
  • 10/19 - La Mancha & Andalusia - $70 

Please call 913-341-4455 to sign up for all 3 classes for only $180!

 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!

17 openings available

$70.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2791

Mon, Oct. 6, 2014 @ 6:30 PM
9-WEEK PRO-SERIES I - CLASS 6 - DRY HEAT COOKING
 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 6)

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary professional Chef Richard McPeake, this 9-week course will take your cooking skills to a new level.

If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.  Students are required to wear a white chef’s jacket to each class.

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  

Series Fee - $1125

Your registration fee includes:

  • Tastings
  • A 10-inch stainless steel sauté pan (Valued at $96) from our NEW CCKC Pro Series Cookware line.
  • A complimentary Chef’s toque
  • Opportunity to buy a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price

 (NOTE: PRO-SERIES I is also offered on Sundays -

1/11, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, 3/1 and 3/8/2015)

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives, you’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

Class 2: MEATS
Excellent chefs know that there are appropriate cooking methods for each cut of meat. The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. Meat identification; preparation techniques; trimming; applications to cooking methods such as roasting, braising, marinating (with and without a vacuum seal); sautéing; grilling; quick cooking and pan searing. 
 

Class 3: SEAFOOD
We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn  easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

Class 4: VEGETABLES
Fundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. We’ll learn which vegetables are best for the various cooking methods such as sautéing, roasting, glazing, stewing and steaming. All vegetable cooking methods will be covered including blanching and shocking to preserve freshness and color. We’ll work together as we make tasting samples of some perfect vegetable preparations!

Class 5: MOIST HEAT COOKING
This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.  
 
Class 6: DRY HEAT COOKING
This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.

 

Class 7: THE MOTHER SAUCES
Tonight it’s all about the art of sauce-making as we deconstruct the basic Mother Sauces of Tomato, Velouté, Bechamel, Espagnole and Hollandaise. Along with this knowledge comes preparation of thickening agents and stocks as well as how to use these preparations in dishes. You’ll learn in an intensive hands-on setting.

 

Class 8: “SMALL” SAUCES
You know the Mother Sauces now so tonight we’ll build upon that knowledge by teaching how to make some interesting and easy “small sauces.” We will learn to deglaze a pan using the drippings and/or wine to infuse flavors. Learn to make and use a beurre manie to finish and thicken your sauce or gravy. All these methods will be taught in a power-packed “hands-on” class.

 

 

CLASS 9: FINAL DINNER COMPETITION
It’s the grand finale to our Professional Culinary Arts Program. Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what you’ve learned. Not to worry, the instructor will be walking the room to give advice and assist. When you’ve placed your dish on the Grand Buffet you’ll have an opportunity to explain your cooking processes and get feedback from your colleagues and from the teacher himself.

 


0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
2814

Tue, Oct. 7, 2014 @ 6:30 PM
HANDMADE RAVIOLI AND FILLED PASTA WITH QUICK-PAIRED SAUCES!
 

Handmade Ravioli and Filled Pasta 

with Quick-Paired Sauces!

(Hands On)

Here’s a class where the phrase “stuff it!” is not considered a bad thing.  In fact, it evokes images of soft pillows of pasta filled with flavorful combination of meats, vegetables, and cheeses.

Tonight you’ll learn the techniques of making stuffed pasta from Chef Cody Hogan (Lidia’s Kansas City) and you’ll get your hands in the flour as you learn!  You’ll soak in the knowledge as you discover the secrets to making Chef Cody’s Egg Dough.  And you’ll learn step-by-step how to create Chef’s two favorite fillings: Cacio e Pere (cheese-filled ravioli in a cheese and pepper sauce) and Butternut Squash with a Sage Butter Sauce. Chef Cody will also teach some simple sauces that pair perfectly with the recipes learned in class.

Everyone will take home some hand-made ravioli and you’ll be “filled” with culinary acumen when you leave!

C’mon….just stuff it!

(Tasting and Take-Home Ravioli) 

Tues. 10/7/14     6:30-9:00

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!

0 openings available

$65.00

Cody Hogan

At The Culinary Center

Event/Date Description Openings/Price/Location
2864

Tue, Oct. 7, 2014 @ 6:30 PM
SAUTE WORKSHOP
 

Sauté Workshop

(Hands On)  

Chef Jesse Vega says that if you want to learn the art of sauté, you have to actually get in there and DO IT! In this high hands-on class, you’ll learn technique, break out to your hands-on station and practice it … then it’s repeated several times more.

It’s a non-stop evening of cooking and tastings and we’ll learn as we prepare classic sauté dishes: Sautéed Portabella Mushrooms in Balsamic Butter Sauce, Pan Sautéed Beef Fillet with Steak Diane Sauce, Peppered Salmon Fillet with Rusty Nail Cream Sauce, and Shrimp Scampi.

(Note: No pre-req. required)

(Tastings) 

Tues. 10/7/14   6:30-9:00

 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!

 

22 openings available

$65.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2865

Wed, Oct. 8, 2014 @ 6:30 PM
FOR THE LOVE OF CHOCOLATE
 

For the Love of Chocolate

(Limited Hands On)

Oh you know we had to throw in some chocolate before all of the holiday festivities got underway! Heck, this class may even inspire you to make some chocolate treasures to give as for holiday gift that comes straight from the heart.  So, prepare yourself for a most decadent class taught by a chocolate lover and amazing baker Christina Robson. 

Tonight’s class will include instruction on the various types and styles of chocolate (there’s more than Hershey’s out there folks).  You’ll dive in to a pool of chocolate goodness as you taste Silky Chocolate Cheesecake, Chocolate Kahlua Bites, and classic Boca Negra…Boca what?!!! You’ll have to sign up to find out (no googling!)

Finally, you’ll roll up your sleeves, throw on an apron and try your hands at creating classic chocolate Bouchons to take home and share with your family (or not!).

(Tastings)
Wed. 10/8/14    6:30-9:00

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! 

23 openings available

$55.00

Christina Robson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2982

Wed, Oct. 8, 2014 @ 6:30 PM
A SPANISH DINNER PARTY - PERFECT PAELLA! Moved from 09/17/14
 

A SPANISH DINNER PARTY

 Perfect Paella! 

Moved from 9/17/14

(Limited Hands On)

It’s back! That rustic centuries-old Spanish dish, that classic one-dish meal, that impressive spectacle known as Paella has reemerged as the ultimate party food. Whether you’re planning a casual summer patio party or a big family celebration, Paella is the perfect choice – it’s a lavish meal in a single pan that can serve 10, 50 or 100.

Tonight we’ll learn how to make the traditional Chiringuito Seafood Paella from someone who really knows how to use the aromatic mixtures of rice, meats and spices which add the “flare” to Spanish dishes like Paella. Culinary instructor Jill Means, a food science expert and cookbook author, takes us step-by-step through the process of creating Paella, starting with Sofrito (a sautéed mixture of onions, peppers, garlic and tomato). We’ll learn how to make Paella’s unmistakable saffron-scented rice and how to develop layers of flavor to take this dish into the realm of “oh-my-gosh” goodness. And, speaking of goodness, Jill will share a great variation of the recipe to make her delicious (and more economical) Chicken, Asparagus and Manchego Cheese Paella. We love choices!

We also love dessert so let’s have some of that, too! Jill will teach us how to make a Spanish classic – a Classic Flan with Fresh Berries – a light custard dessert that is the perfect finale for our Paella Party!

Don’t miss this one! 

(Tasting) 

Wed. 9/17/14 6:30-9:00

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!

 

22 openings available

$60.00

Jill Means

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2866

Thu, Oct. 9, 2014 @ 6:30 PM
GASTRO PUB FARE
 

GASTRO PUB FARE

(Limited Hands On)

A Gastropub is a bar or restaurant that serves high end beer and food.  The word is a “portmanteau” of “gastronomy” and “pub.” (Learned a word there didn’t you?) They originated in the United Kingdom in the late 20th century and represented a step up from the normal practice of serving beer with bland bar food.  They called this new food “pubgrub” and renamed their concept as a “gastropub.”   This concept took off in the early 90’s in the U.S. and is going strong. 

Chef Sandy DiGiovanni whose celebrity status comes from being a finalist on NBC’s “America’s Next Great Restaurant” is no stranger to high end dishes.  She’s a top-notch chef and downright entertaining to boot! You’ll learn a great deal from this talented and passionate “foodie” and have a deliciously fun-filled evening you won’t soon forget.

Get ready to put on an apron and do some of the cooking as we learn how to prepare gastropub fare (with her special twist of course!) such as Union Square Roasted Nuts, The Spotted Pit’s Deviled Eggs, Devils on Horseback, and Guinness Beef Stew over Creamy Polenta, among others. There will also be a very cool and hip Italian version of a classic Gastro Pub dish … but you’ll have to attend to get that secret! 

And nothing says “happy hour” like a great beer and a refreshing libation so we’ll learn to make and sample that as well.  How about one of Chef Sandy’s favorites … she calls it the “Wicked Brew”.

(Tasting & Cocktails) 

Thurs. 10/9/14  6:30-9:00

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!

24 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2867

Fri, Oct. 10, 2014 @ 6:30 PM
NEW! FWN: MENUS & MUSIC: TAKE A WALK DOWN BOURBON STREET (LIVE JAZZ!)
 

NEW!

Flavorful Weekend Nights at the CCKC™

MENUS AND MUSIC

Take A Walk Down Bourbon Street! 

(Live Jazz!)

(Limited Hands On)

Bienvenue a vous-autres!

You’re in for a treat!  It’s a whole new way of going out to dinner!  Tonight you’ll take a bit of a stay-cation but you will come away with the heart and soul of New Orleans – the home of Cajun and Creole cooking … and the epicenter of Live Jazz!  

No one knows this unique cuisine better than Chef Richard McPeake who spent 25 years supervising the Seaport Cajun Café, one of Gilbert-Robinson’s restaurants located on Bourbon Street in New Orleans.

Chef Richard, an award-winning professional and graduate of the prestigious Culinary Institute of America, designed this fun evening of this most interesting regional cuisine that he knows and loves so well. He wanted to combine the food with Live Jazz so we invited some of Kansas City’s finest to get the party started! 

We’ll start with classic Bourbon Street cocktail and appetizers; then it’s a lively cooking class that begins with an authentic N’Awlins cocktail and happy hour.  We'l settle in to a demonstration on how to “blacken,” all about roux and how to make a Remoulade sauce and more.  Then it’s time to break out and do a bit of hands-on.  It’ll be followed by a Nawlins’ Buffet that’ll have you “throwin’ the beads!

The menu: Chicken & Sausage Gumbo, Nawlins’ Shrimp in Butter Sauce, Blackened Mixed Grill, Cajun Spiced Beef Medallion, Seared Salmon, Spicy Grilled Shrimp with Cool Remoulade Sauce, Jambalaya Rice, Corn & Pepper Sauté and of course, Flambé Bananas Foster!

Yea, you right,

we’re gonna have some fun “down on the bayou”! 

(Cocktails, Buffet, Class & Live Jazz!!)

Fri. 10/10/14    6:30-9:00

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!

 

22 openings available

$85.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2868

Sat, Oct. 11, 2014 @ 10:00 AM
GLUTEN-FREE BAKING FOR THE SWEET TOOTH
 

CookWell! 

 

...because wellness begins in the kitchen!

Gluten-Free Baking for the Sweet Tooth

(Limited Hands On)

We are getting more and more requests for gluten-free cooking classes. It seems that many of you are trying to maintain a gluten-free diet due to gluten intolerance, celiac disease, wheat allergies, or for other health reasons. We have found a peach of a culinary instructor in Katie Newell, our own Healthnut Foodie, who has been teaching gluten-free cooking classes for some time with us and who has much to bring to the table with regard to educating others about the foods that they eat.

Today you’ll be putting on an apron and cooking alongside Katie as you learn to make some of her very favorite gluten-free baked goods including White Chocolate and Macadamia Nut Blondies, Chocolate Peppermint Crinkles, and a childhood favorite with a twist, Peanut Butter & Jelly Bars. You’ll see that, with a few tips and some instruction, you can embrace a gluten-free diet with little disruption or deprivation.

Katie will be open to your questions and experiences as she helps you understand and learn how to cook for your gluten-free family members. After today you’ll be armed with some new ideas, tasty recipes and answers to many of your gluten-free cooking questions. Sign up early on this one!

(Tasting)  

Sat. 10/11/14   10:00-12:30

 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!

 


21 openings available

$60.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2869

Sat, Oct. 11, 2014 @ 10:00 AM
NEW! CAST-IRON COOKING - WHAT'S OLD IS NEW AGAIN!
 

NEW CLASS!

Cast-Iron Cooking -

What’s Old Is New Again! 

(Demo)

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 – highly valued for its cooking properties because it evenly distributes and holds heat. It’s great for deep-frying, searing and even baking … and can go from the stovetop, into an oven or even onto the grill (or what about over an open fire)! 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 Étouffée.

Once you learn how to use cast iron cookware, you can apply Tim’s methods to all sorts of meats, sides and even desserts!

(Generous Southern Tasting)

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

Sat. 1011/14   10:00-1:00

  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!

 

21 openings available

$60.00

Tim Hall

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2870

Sat, Oct. 11, 2014 @ 6:30 PM
FWN: EXOTIC INDIAN CUISINE
 

Flavorful Weekend Nights at the CCKC™

Exotic Indian Cuisine

(Limited Hands On)

It’s another entertaining and flavorful Sunday night at The Culinary Center of Kansas City! Spice up your life (and your cooking) with a tantalizing evening of Indian cuisine with Chef Sohaila Humayon.


Take the mystery out of using spices by understanding each spice and its contribution to the taste of a dish. Freshly roasted and grounded spices are used to create an amazing array of appetizing and aromatic dishes. See, touch, and smell the spices used in this cuisine as Chef Sohaila explains each one’s role in a spice blend, and try your hand with Sohaila at your side.


An experienced caterer who was born in Kuwait and raised in Pakistan, Sohaila takes simple ingredients from plain to magnificent with her artistic use of spices, and nobody does it better than her! With her expansive culinary experience and natural talent in the kitchen, Sohaila will guide us through Indian cuisine (and its close relative - Pakistani cuisine) and show you that it really can be done “the right way” in your own kitchen.


We’ll make Veggie Samosas, Chicken Korma (Qorma), Mattar Pulao, Baingan Bharta, Masoor (Moong Daal) and Kheer. Come expand your culinary horizons with the exotic and flavorful cooking of India and Pakistan!


(Tasting and Paired Wines)  

Sat. 10/11/14    6:30-9:00

 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!

 

22 openings available

$65.00

Sohaila Humayon

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2871

Sun, Oct. 12, 2014 @ 10:00 AM
OOH LA LA! FRENCH BAGUETTE!
 

Ooo La La! 

French Baquette! 

  (Hands On)

Is there anything more French than a fresh, perfectly baked baguette?  The aroma of freshly baked bread permeates the air and the taste of its perfectly golden crust is pure heaven. We’ll take you straight to France with this class! 


Seasoned culinary instructor Eileen Usovicz, will take you through the step by step process from learning to make baguette dough using a pre-ferment to making a classic baguette, sized for the home oven, as well as other shapes such as epi (wheat stalk), dragon tail, and scroll.   Eileen has many years of baking experience (she and her husband, Lee Jones, established the Clock Tower Bakery, Downtown Overland Park, KS in 2009, which they sold in May 2014), so she knows what she’s talking about! 


Eileen will discuss flour types (European and American), yeast, and the “tools of the trade” such as couche (linen proofing cloth), a lame (bread scoring blade), banneton (proofing basket) and flipping board.  You will also explore ways of “manufacturing” these tools at home using tea towels, coffee stirrers, plastic baskets, and cardboard flipping boards.  (Sounds kinda like McGiver eh?) 


Best of all, you will take bread baked during class home, as well as dough to bake later!  


(Tasting, Take-Home French Bread

and French Bread Dough to bake at home) 

Sun. 10/12/14 10:00-1:30

 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!

 

23 openings available

$55.00

Eileen Usovicz

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2872

Sun, Oct. 12, 2014 @ 10:00 AM
MBQI- CALLING ALL GRILL SEEKERS! GRILLING 101
 

Midwest Barbecue Institute

Calling All Grill Seekers!

GRILLING 101

(Demo)

The quintessential BBQ class…and a staple in our Midwest BBQ Institute! 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, Sautéed Portabellas with Fresh Rosemary, and Grilled Bruschetta with Balsamic Tomatoes.

Ladies and gentlemen … let the grilling begin!

(Tasting) 

Sun. 10/12 /14  10:00-2:00 

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!

31 openings available

$80.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2873

Sun, Oct. 12, 2014 @ 4:00 PM
NEW! THE THRIFTY HOME BUTCHER
 

NEW!

THE THRIFTY HOME BUTCHER

(Limited Hands On)

Learn some basic home butchering techniques AND trim your weekly food budget! 

It’s easy to pick up those whole strip loins, whole beef tenderloins, whole pork loins and whole chickens and break them down into smaller “retail” cuts at home to fill your freezer! (Talk about a time saver too!)  Just a few techniques, some packaging tips and you can seriously save 30-40%.  And you’ll be a “cut above” when it comes to knowing a thing or two about home butchering to boot! 

Chef Charlie Hammond knows his meats and is an excellent Culinary Instructor who can “bring it home” in terms of user-friendly information for the home.  Folks, this is exactly how HE trims his own food budget!  He makes his way to those big box stores and picks up the “biggies,” then reduces them to home portions, hand packages them (or pops ‘em in the home vacuum sealer) and fills his home freezer!  

You’ll learn step by step plus he’ll cover knives, what to look for when purchasing meats and poultry, the various forms of preparations for freezing (including that handy dandy home vacuum sealer), and much more.  You will get your hands in on the action by breaking down two whole chickens also (which you will take home along with additional meats!) 

A great opportunity to take your skills to a new level AND save some cold hard cash!

(Tasting and Take-Home Meats & Poultry) 

Sun. 10/12/14    4:00-8:00 

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!

24 openings available

$70.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2874

Mon, Oct. 13, 2014 @ 6:30 PM
FRESH FARM TO KITCHEN
 

CookWell! 

 

...because wellness begins in the kitchen!

FRESH FARM TO KITCHEN 

(Hands On)     

Your garden, local farmers’ markets, and grocer’s produce department will soon be brimming with beautiful fruits, vegetables and herbs. Intrigued by the likes of fennel, shallots, shitake mushrooms and chard (among so much other goodness in the markets) … but a bit stumped on how to use them? Never fear!  Chef Sophia Chatfield is here to teach you.

We’ll concentrate on market cooking with a soft focus on vegetarian cuisine (as she does love to incorporate some seafood into her well-thought-out menus!).

This evening we’ll learn how to make some of Chef’s favorite tried-and-true recipes: Mushroom Risotto with Grilled Fennel, Homegrown Tomato Salad with Fresh Basil and Goat Cheese, Marinated Grilled Vegetables, and Apple Struesel with Phyllo Dough.

Chef Sophia has a wealth of information to impart … the best cooking techniques to use for various vegetables; the best time of the season to purchase different types of produce; what to look for at the markets and how to get the most from your fresh produce.

Bring your questions and get ready to learn much from this very informed expert as we prepare to celebrate the season’s bounty!

(Tasting) 

Mon. 10/13/14    6:30-9:00

 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!

 

23 openings available

$55.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2791

Mon, Oct. 13, 2014 @ 6:30 PM
9-WEEK PRO-SERIES I - CLASS 7 - MOTHER SAUCES
 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 7)

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary professional Chef Richard McPeake, this 9-week course will take your cooking skills to a new level.

If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.  Students are required to wear a white chef’s jacket to each class.

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  

Series Fee - $1125

Your registration fee includes:

  • Tastings
  • A 10-inch stainless steel sauté pan (Valued at $96) from our NEW CCKC Pro Series Cookware line.
  • A complimentary Chef’s toque
  • Opportunity to buy a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price

 (NOTE: PRO-SERIES I is also offered on Sundays -

1/11, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, 3/1 and 3/8/2015)

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives, you’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

Class 2: MEATS
Excellent chefs know that there are appropriate cooking methods for each cut of meat. The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. Meat identification; preparation techniques; trimming; applications to cooking methods such as roasting, braising, marinating (with and without a vacuum seal); sautéing; grilling; quick cooking and pan searing. 
 

Class 3: SEAFOOD
We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn  easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

Class 4: VEGETABLES
Fundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. We’ll learn which vegetables are best for the various cooking methods such as sautéing, roasting, glazing, stewing and steaming. All vegetable cooking methods will be covered including blanching and shocking to preserve freshness and color. We’ll work together as we make tasting samples of some perfect vegetable preparations!

Class 5: MOIST HEAT COOKING
This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.  
 
Class 6: DRY HEAT COOKING
This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.

 

Class 7: THE MOTHER SAUCES
Tonight it’s all about the art of sauce-making as we deconstruct the basic Mother Sauces of Tomato, Velouté, Bechamel, Espagnole and Hollandaise. Along with this knowledge comes preparation of thickening agents and stocks as well as how to use these preparations in dishes. You’ll learn in an intensive hands-on setting.

 

Class 8: “SMALL” SAUCES
You know the Mother Sauces now so tonight we’ll build upon that knowledge by teaching how to make some interesting and easy “small sauces.” We will learn to deglaze a pan using the drippings and/or wine to infuse flavors. Learn to make and use a beurre manie to finish and thicken your sauce or gravy. All these methods will be taught in a power-packed “hands-on” class.

 

 

CLASS 9: FINAL DINNER COMPETITION
It’s the grand finale to our Professional Culinary Arts Program. Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what you’ve learned. Not to worry, the instructor will be walking the room to give advice and assist. When you’ve placed your dish on the Grand Buffet you’ll have an opportunity to explain your cooking processes and get feedback from your colleagues and from the teacher himself.

 


0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
2875

Tue, Oct. 14, 2014 @ 6:30 PM
A TASTE OF THE MEDITERRANEAN
 

CookWell! 

 

...because wellness begins in the kitchen!

A Taste of the Mediterranean

(Hands On)

Why stay home tonight when the Eastern Mediterranean beckons you with its tantalizing aromas and stunning flavors! Come join passionate Greek cuisine instructors Mitch and Beth Kelloff and have some fun as we learn to make some incredible dishes indigenous to this area.

You'll start off with, of course, a crisp Greek salad then dive in to a hearty, steaming bowl of Village Bean soup. Then clear off your table to prepare for the flavor packed Chicken Taverana style (it's in a yummy spicy tomato sauce) paired with Mitch's famous rice (oh yeah, you'll want to tell everyone about this once you've tried it).

Loosen up the belt and round out the meal with traditional Greek Sunday Cookies and a Yogurt Parfait.

Sounds so good you wanna break a plate, huh? But not ours!

(Dinner and Paired Wine)

Tue. 10/14/14   6:30- 9:00 

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!

24 openings available

$65.00

Beth & Mitch Kelloff

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2876

Thu, Oct. 16, 2014 @ 6:30 PM
GNO: NO BOYS ALLOWED! AN HAWAIIAN ISLAND GETAWAY-THE "TIKI TIKI" ROOM
 

Girls' Night Out!

“NO BOYS ALLOWED”

AN HAWAIIAN ISLAND GETAWAY

The “Tiki Tiki” Room!

(Demo)

Grab your gal pals and head for blue waters and sandy beaches as we embark on a culinary exploration of the Hawaiian Islands with our favorite tour guide, Bruce Campbell, the Food and Beverage Guy. Bruce is the perfect host for our evening of merriment … mixing up island cocktails and regaling us with tales of his personal Hawaiian adventures! (He looks really great in a grass skirt, too! Ask me how I know!)

Tonight Bruce will teach us how to make classic Tiki drinks including the most famous rum concoction in the world … the Mai Tai. We’ll also experience the Zombie, a legendary cocktail with a smooth, fruity taste (so named for its perceived effects upon the drinker!) and the Scorpion, an island treat which tastes great and packs a “punch!” Mixologist Bruce will show us variations including frozen and virgin versions of these Pacific classics.

Our very own Executive Chef Gary Hild will prepare a lovely “Luau Buffet” featuring the unique combinations of culture and flavors that make the Hawaiian Islands an exotic dining vacation for your taste buds. Our “ono-licious” buffet (“ono” in Hawaiian means delicious so if you get technical that means “double delicious!”) will be loaded with an assortment of Hawaiian-island-inspired appetizers, finger foods and, of course desserts … served with Bruce’s favorite Kona Café!

Join us for some island hopping – Kansas City style!

(Heavy Appetizers and Cocktail Tastings)  

Thur. 10/16/14    6:30-9:00

 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!

 

25 openings available

$55.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2877

Fri, Oct. 17, 2014 @ 6:30 PM
FWN: MANGIA! MANGIA! A SICILIAN STYLE "SUNDAY DINNER"
 

Flavorful Weekend Nights at the CCKC™

Mangia! Mangia!  

A Sicilian Style “Sunday Dinner”

(Limited Hands On)

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 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. The Sugo (or sauce) will have been simmering for hours and hours by the time you arrive for class, as any true ragu should! We’ll learn to stuff Rigatoni with a meatball mixture, too!

Our main course of Braciuolini is round steak layered with prosciutto, provolone, seasoned breadcrumbs and hard boiled eggs … 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 Full Dinner,

Take-Home Cannoli & Wine Pairings) 
Fri. 10/17/14   6:30-9:00

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!

 

22 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2878

Sat, Oct. 18, 2014 @ 10:00 AM
TINY TOTS IN THE KITCHEN: DORA & DIEGO'S GREAT HALLOWEEN ADVENTURE!
 

Tiny Tots in the Kitchen™

(Ages 2-4)

Dora and Diego’s

Great Halloween Adventure! 

  (Hands On)

No need to be frightened during this adventure! Join Dora, Diego and the whole gang as they try to outsmart that sneaky fox, Swiper in our Great Halloween Adventure!

The kids will help Dora solve a hair-raising mystery (special tot-sized gift for your little one to take home!) by following clues and whipping up some yummy treats including Super Spooky Cake Pops complete with Sprinkle Station. (No hocus pocus here friends!)

Dora also needs our little chefs to help create Boots’ Peanut Butter Surprises! Our trusty friend, Backpack, not only has the goods we need for our thrilling adventure tucked away, he’s got an awesome recipe for Perfecto Pumpkin Muffins he wants to share! (You knew a pumpkin would show up somewhere on this adventure, right?) We’ll learn a fun (not bloodcurdling) Halloween song too!

As always with our Tiny Tots classes, we’ll keep it lively and fresh (so nobody nods off!) and you’ll see that cooking together couldn’t be more fun.

Bring your camera and join in the fun as we help Dora solve mystery on this Halloween Adventure!

Vamanos! Seats will go fast!

(Tastings and Tot-Sized Gift) 

Sat. 10/18/14   10:00-12:00

Class fee of $75 is per Adult/Child team.  

Please note that “seats available” refers to the number of Adult/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!

 

1 opening available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2879

Sun, Oct. 19, 2014 @ 10:00 AM
KNIFE SKILLS
 

KNIFE SKILLS

(Hands On)

Any chef will tell you that there is no substitute for proper knife skills as the foundation for all other cooking skills.  We’ve been offering this powerhouse class since we opened in 1998 and interest hasn’t waned one iota! 

In this class you’ll learn all about knives that is right for you.  Sharpening, storage and other important information will be explored.  You’ll receive some important hands-on experience under the supervision and tutelage of Chef Richard McPeake.

(Feel free to bring your own knives to class or you may use our knives for the class.) 

This is a must for all of those serious about cooking. 

(Snacks)  

Sun. 10/19/14    10:00-12:30

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!

 

14 openings available

$55.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2855

Sun, Oct. 19, 2014 @ 6:30 PM
NEW! FWN:SUNDAY NIGHT SUPPER CLUB-EATING YOUR WAY THROUGH SPAIN-LA MANCHA & ANDALUSIA
 

Notable NEW Culinary Event! 

Flavorful Weekend Nights at the CCKC

Sunday Night Supper Club

with Chef Sandy DiGiovanni
Eating Your Way Through Spain - 

La Mancha & Andalusia

(Limited Hands On)  

Chef Sandy believes that if you want to really learn about a country, you have to eat your way through it!  Tonight we’ll embark upon a food- and wine-trekking experience through Spain, a magical country overflowing with a vast array of foods and flavors that are the fruits of the country’s diverse ecology. 

You can join us for all three Sunday evenings or you can choose which part of Spain you’d like to “eat,” but whatever you choose to do, you WILL be entertained … and you WILL know Spain!  Chef Sandy DiGiovanni approaches food like she did her stint on “America’s Next Best Restaurant” – with passion, humor and unabandoned delight. 

Join her tonight on the third “leg” of this Spanish journey as we explore  the regions of La Mancha & Andalusia where we’ll learn local dishes such as Tapas of Olives and Crostini of Mushrooms with Sherry, Gazpacho, Meatballs in Almond and Saffron Sauce, Mussels Migas (Mussels in Cream Sauce with Fried Breadcrumbs), Sofrito a la  Flamenco (Eggs in Tomato Sauce),and Flan. 

Learn how the Spanish “locals” incorporate indigenous ingredients into simple but beautiful works of Spanish food art.  As the “locals” go …then so will we … incorporate Spanish wines into our journey.  

Don’t call your travel agent for this one! You’ll only find this special “tour” in our kitchens. 

Whether you sign up for 1, 2 or all 3 evenings

these are sure to sell out! 

(Discount available if you sign up for all 3 - see below)

(Dinner and Spanish Wine Tastings)  

Sun. 10/19/14    6:30-9:00  

 

Additional "Sunday Night Supper Club - Eating Your Way Through Spain" classes offered on:

  •  9/21 - The Basque Country, Catalonia & Valencia - $70
  • 10/5 - Madrid & Castilla y Leon- $70 

Please call 913-341-4455 to sign up for all 3 classes for only $180!

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!

22 openings available

$70.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2880

Sun, Oct. 19, 2014 @ 6:30 PM
NEW! DISHES FROM MOM'S KITCHEN
 

NEW!

Dishes from Mom’s Kitchen

(Hands On)

Chef Jim Tinkham says he “cooks like a Momma’s boy!”  What he really means is that he loves to cook the dishes he learned from his Mom.  Those homey classics that never go out of style.  Every cook needs to know this stuff, right?  

He also says that his Momma told him not to play with his food but then again, Jim doesn’t always do what his Momma told him so tonight you will play with your food right alongside Chef Jim.  You will get some hands on action as you create comforting “Mom-like” dishes alongside Chef Jim.  Caeser Salad, Meatloaf, Smashed Potatoes, Gravy, Slow Cooked Green Beans and Mac & Cheese.   

 Now get on over here (and register for this class) before your Father comes home!

(Tastings)  

Sun. 10/19/14    6:30-9:00

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!

 

24 openings available

$60.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2881

Mon, Oct. 20, 2014 @ 6:30 PM
CARAMEL-ICIOUS!!
 

CARAMEL-ICIOUS!

(Limited Hands On)    

In my world, nothing comes close to the perfection that is caramel.  That silky creamy “just leave me alone for a minute” kinda feeling you get when you nosh on a homemade caramel.  The secret is in the simple technique and in using the correct ingredients. 

We’ll learn (and sample, of course): basic Caramel Chews, Turtles, Caramel Puffs and Caramel-Wrapped Chocolate-Dipped Pretzels. She’ll cover some beautiful packaging ideas as well.  Can you say Holiday gifts?

You’ll learn step-by-step how to recreate these tempting treasures at home!

(Tastings andTake-Home Caramel Treats)  

Mon. 10/20/14   6:30-9:00

 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!

 

22 openings available

$55.00

Christina Robson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2791

Mon, Oct. 20, 2014 @ 6:30 PM
9-WEEK PRO-SERIES I - CLASS 8 - SMALL SAUCES
 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 8)

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary professional Chef Richard McPeake, this 9-week course will take your cooking skills to a new level.

If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.  Students are required to wear a white chef’s jacket to each class.

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  

Series Fee - $1125

Your registration fee includes:

  • Tastings
  • A 10-inch stainless steel sauté pan (Valued at $96) from our NEW CCKC Pro Series Cookware line.
  • A complimentary Chef’s toque
  • Opportunity to buy a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price

 (NOTE: PRO-SERIES I is also offered on Sundays -

1/11, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, 3/1 and 3/8/2015)

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives, you’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

Class 2: MEATS
Excellent chefs know that there are appropriate cooking methods for each cut of meat. The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. Meat identification; preparation techniques; trimming; applications to cooking methods such as roasting, braising, marinating (with and without a vacuum seal); sautéing; grilling; quick cooking and pan searing. 
 

Class 3: SEAFOOD
We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn  easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

Class 4: VEGETABLES
Fundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. We’ll learn which vegetables are best for the various cooking methods such as sautéing, roasting, glazing, stewing and steaming. All vegetable cooking methods will be covered including blanching and shocking to preserve freshness and color. We’ll work together as we make tasting samples of some perfect vegetable preparations!

Class 5: MOIST HEAT COOKING
This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.  
 
Class 6: DRY HEAT COOKING
This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.

 

Class 7: THE MOTHER SAUCES
Tonight it’s all about the art of sauce-making as we deconstruct the basic Mother Sauces of Tomato, Velouté, Bechamel, Espagnole and Hollandaise. Along with this knowledge comes preparation of thickening agents and stocks as well as how to use these preparations in dishes. You’ll learn in an intensive hands-on setting.

 

Class 8: “SMALL” SAUCES
You know the Mother Sauces now so tonight we’ll build upon that knowledge by teaching how to make some interesting and easy “small sauces.” We will learn to deglaze a pan using the drippings and/or wine to infuse flavors. Learn to make and use a beurre manie to finish and thicken your sauce or gravy. All these methods will be taught in a power-packed “hands-on” class.

 

 

CLASS 9: FINAL DINNER COMPETITION
It’s the grand finale to our Professional Culinary Arts Program. Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what you’ve learned. Not to worry, the instructor will be walking the room to give advice and assist. When you’ve placed your dish on the Grand Buffet you’ll have an opportunity to explain your cooking processes and get feedback from your colleagues and from the teacher himself.

 


0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
2894

Tue, Oct. 21, 2014 @ 6:30 PM
5-WEEK PRO-SERIES III (Day 1) ENGLAND, IRELAND & SCOTLAND
 

Professional Culinary Arts 

PRO-SERIES III

A 5-Week Cooking Fundamentals Series

for the Serious Cook! 

Cuisines of the World

(Hands On)

(Class 1)

Ready to conquer the world? Of cooking that is! And when I say “world” I mean let’s globetrot the flavors of the world!! This Pro-Series installment will take you to places you never thought you would go…with your cooking skills!

Build upon your existing skills or jumpstart your passion for cooking. This 5-week course will take you through some of the classic world cuisines, focusing on regional dishes, flavors, cooking methods, and preparation. (See below for complete details for each week)

If you’re serious about learning to cook, then join us for this class!

We will sit down after each class to taste the foods we cooked with paired wines from that country.  And to think you don’t even need a passport! 

  • Students should have a basic knowledge of cooking to take this course. 
  • Students are required to wear a white Chef's jacket to each class. 

Tues. 10/21, 10/28, 11/4, 11/11, 11/18, 2014
6:30-9:30

(No pre-req's. required)

Your registration fee of $749 also includes:

  • Tastings
  • Complimentary Chef’s Toque
  • A 4-Quart stainless steel Stock Pot (Retail value $120) from our brand NEW CCKC      Pro-Series Cookware line!
  • The opportunity to purchase additional pieces of our Pro-Series Cookware at  deeply discounted prices!

 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!

Class 1:

England, Scotland and Ireland                                                          

In this first class we will explore foods from England, Scotland and Ireland where so many of their dishes are roasted, braised and fried. Condiments are important with these foods as well!  Explore dishes such as English Cornish Pastry Scottish Cockaleekie Soup, Irish Beef Stew braised in Guinness, Colcannon and more.

Class 2: Spain & Portugal

Spain is known for its “small plates” loaded with flavor and Portugal with its cool ocean breezes.  Both cuisines yield lots of coastal seafood flavors. What about Shrimp & Chorizo Mojo Criollo, Mussels with Lamb Sausage & Tomatoes, Gazpacho, and Portuguese Baked Caramel Custard.

Class 3: France

It’s where it all the classics began folks!  Haute cuisine (literally “high cooking”) began with Catherine de’ Medici and reached its pinnacle with Auguste Escoffier, the founder of kitchen “brigade” as we know it today!  We’ll explore dishes such as  Coquilles St. Jacques, French Onion Soup from the Lyonnais Region, Burgundian Coq Au Vin and a Gratin of Spinach and Potatoes from the Basque Region.

Class 4: Germany

While Germans broil, saute or braise smaller pieces of meat, large pieces of meat are either braised or roasted. Often they marinade tough cuts of meats in buttermilk, wine, beer or vinegar. We’ll use all of these methods in class in dishes such as Sauerbraten, Weiner Schnitzle, Spaetzle, Blaukraut (Sweet and Sour Red Cabbage) and Apple Strudel – using phyllo dough for this classic German dessert!


Class 5: Africa

Believe it or not, the flavors of barbecue as we know it currently started in the North African area. Loaded with earthy, savory, robust flavors, these dishes are unbelievable power-packed! Tonight we explore the dishes of Africa such as Grilled Shrimp Piri Piri from the Mozambique, Kenyan Curried Corn, South African Curried Lamb & Beans, Moroccan Chicken and Apricot Tagine and, Boerewors, a South African Beef & Pork Sausage. 

18 openings available

$749.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2882

Wed, Oct. 22, 2014 @ 6:30 PM
NEW! A POET IN THE KITCHEN-DISHES FROM THE COOKBOOKS & LIFE OF MAYA ANGELOU
 

A Notable "New" Culinary Event! 

A POET IN THE KITCHEN

Dishes From The Cookbooks & Life

of Maya Angelou

 

(Limited Hands On)

There’s no denying the spiritual impact that Dr. Maya Angelou made in the world with her many books of poetry and wisdom but most aren’t aware that she also had a lifelong love and appreciation of food. She also an accomplished home cook and penned 2 best-selling cookbooks with recipes inspired from her world travels and her life.


Her recipes mirrored her philosophy that sharing food wasn’t just about nourishing the body….it was about slowing down and connecting to those she loved over a dinner table and nourishing the soul.  Hmmm…sounds a lot like the reasons I started The Culinary Center of Kansas City 

On this special evening, we’ll come together to explore some of the delicious and simple recipes from her cookbooks and from the stories of her life told to us in her most amazing words.  You’ll get to channel Dr. Angelou a bit because you will get your hands in on the cooking as well.  We will share a meal together around a table just as she would have done. 

The menu will include dishes such as the Savory Onion Tart that was the only saving grace at a “wretched” dinner party full of “wretched” people she attended, a Cassoulet that she made for M.F.K. Fisher and the Maple Cake that her Mother made for her when she was expelled from school for being afraid to speak.  

We have researched and pulled together some of the most poignant and interesting stories and recipes.  What a way to celebrate the memory of Dr. Maya Angelou and the significant contributions she made to our world by promoting peace, tolerance … and great food.   

(Tasting) 

Wed. 10/22/14    6:30-9:00

 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!

 

20 openings available

$55.00

The Main Dish - Laura Laiben

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2883

Wed, Oct. 22, 2014 @ 6:30 PM
SAUTE WORKSHOP II
 

Darn it anyway...we had to cancel this class HOWEVER you are "in tall grass" as they say because Chef Vega will be teaching this same darn class on both Tues. 10/7 and Tues. 12/30.  Yep! You don't need to yearn any longer.  Just find those dates in our calendar of classes and click on either one of those babies and "Voila!" ---You will be on your way to being a Saute Master!  (We do apologize for any inconvenience but it couldn't be helped.)

 

Sauté Workshop II

(Hands On)

Chef Jesse Vega says that if you want to learn the art of sauté, you have to actually get in there and DO IT!

In this high hands-on class, you’ll learn technique, break out to your hands-on station and practice it … then it’s repeated several times more.  

It’s a non-stop evening of cooking and tastings and we’ll learn as we prepare classic sauté dishes: Sautéed Portabella Mushrooms in Balsamic Butter Sauce, Pan Sautéed Beef Fillet with Steak Diane Sauce, Peppered Salmon Fillet with Rusty Nail Cream Sauce, and Shrimp Scampi.

(Note: No pre-req. required)

(Tastings) 

Wed. 10/22/14    6:30-9:00

 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!

 

0 openings available

$65.00

Jesse Vega

At The Culinary Center

Event/Date Description Openings/Price/Location
2884

Wed, Oct. 22, 2014 @ 6:30 PM
HOMESTYLE MEXICAN: VIVA MEXICO!
 

Homestyle Mexican

Viva Mexico!

(Hands On)

It’s Saturday night and we’re ready for a fiesta! Chef Sergio Lara is quite the talented chef – especially when it comes to preparing the foods with which he grew up.

Tonight you’ll roll up your sleeves and garner some tried and true culinary skills as you learn to prepare some of his very favorite fiesta dishes including Horchata (a delicious traditional Mexican drink), Pollo Asado (a spicy and flavorful chicken dish), Tortas (a Mexican sandwich roll), Masa Sopes (cornmeal “boats” with flavorful fillings) and Bunuelos (a beautiful Mexican dessert).

You’ll also learn how to identify and work with more Mexican ingredients that can be found locally.

Round up your Amigos and join us for a flavorful fun evening! Viva Mexico!

(Includes Dinner and a complimentary

South-of-the-Border Libation)  

Wed. 10/22/14   6:30-9:00 

 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!

 

 

23 openings available

$60.00

Sergio Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2886

Fri, Oct. 24, 2014 @ 6:30 PM
FWN: COOKING FOR COUPLES: COOKING WITHOUT RECIPES-AN INTERACTIVE COOKING PARTY!
 

Flavorful Weekend Nights at the CCKC™

Cooking Without Recipes

An Interactive Cooking Party!

(Hands On)

Got your attention, didn’t we? Yes … we are absolutely serious about this class and so is CCKC Exec. Chef Gary Hild, instructor extraordinaire.  Actually so are the many who have signed up for this VERY popular and unique cooking class in the past.

Taking this class is a step toward a lot more freedom in your kitchen. It’s a step closer to cooking the way many professional chefs do – by relying on their senses: taste, touch, sight, smell, sound and undoubtedly … common sense! You will learn a great deal about food tonight as he teaches us some basic guidelines and techniques for learning to cook instinctually – without recipes.  

It’s kind of an Iron Chef thing but with a “cheat sheet!” 

We’ll learn about flavor combinations, flavor profiles and how to build flavors; starting with an ingredient such as salmon or chicken and knowing which way to go with it. We’ll identify the essential pantry items you need to have around to help you on this new adventure in cooking!

Once we have all these tools under our belt, we’ll roll up our sleeves, don the aprons and start cooking “instinctively” given some ingredients Chef Gary provides.

(Tasting & Wine Pairings) 

Fri. 10/24/14    6:30-9:00

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!

 

2 openings available

$75.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2983

Fri, Oct. 24, 2014 @ 6:30 PM
MBQI - FWN: FRIDAY NIGHT BBQ & BOOZE! Moved to 11/15/14
 

Midwest Barbecue Institute    

Flavorful Weekend Nights at the CCKC™

FRIDAY NIGHT

BBQ & BOOZE!

Moved to 11/15/14

(Limited Hands On)

Yes, we KNOW that beer is usually associated with BBQ but seriously there is a whole lot more to learn about barbecue and its relationship with liquor and wine as well as beer!

Tonight  Bruce Campbell, the food and beverage guy with 25+ years in the the “biz,” will teach us some fabulous barbecue recipes that utilize beer, liquor and wine.

We’ll discover how to pair 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 like the “Corona Limeade” and “Bourbon Apple Infusion”.

What a fun and informative way to spend a Friday evening!

(Tasting & Paired Wines)

   Fri. 10/24/14   6:30-9:00

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! 

0 openings available

$75.00

Bruce Campbell

At The Culinary Center

Event/Date Description Openings/Price/Location
2887

Sat, Oct. 25, 2014 @ 10:00 AM
CREATIVE COOKIE DECORATING FOR HALLOWEEN & THE HOLIDAYS!
 

CREATIVE COOKIE DECORATING

FOR HALLOWEEN & THE HOLIDAYS

(Hands On)

Watch their eyes when they see the amazing hand-decorated cookies!  Loads of “oohs” and “aahs” will come your way, no matter what the season, when you use techniques learned in this class.

From a gingerbread man cookie cutter comes a zombie, a pilgrim or a Santa.  A simple round cookie cutter creates a pumpkin, an eyeball or a beautiful holiday ornament. You get the picture.  Forget spending a fortune at the bakery for those cookies you have admired for so long. With these serious and useful cookie decorating techniques and tips, you can make your own colorful, whimsical and professional-looking cookies!

We’ll explore various cookie decorating methods including: piping, glazing, sugar decorations and more. Cookie decorating master, Shannon Hartnett, will show you some inspiring ways to package your cookies for gift-giving. You’ll take home the confidence and know-how to make your own personalized creations at home!

(Snacks and Take-Home Cookies)  

Sat. 10/25/14   10:00-12:30 

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!

18 openings available

$55.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2888

Sat, Oct. 25, 2014 @ 6:30 PM
NEW! FWN: PROST! IT'S OCTOBERFEST IN OUR KITCHEN!
 

NEW! 

Flavorful Weekend Nights at the CCKC™

Prost!

It’s Oktoberfest In Our Kitchen

(Hands On)

After spending a summer in Bavaria in college, Culinary Instructor Rachel Ciordas fell in love with…the great bier festivals! Can you think of a better beer festival than the Oktoberfest?! (We can’t either!)

This year she’s going back and refreshing her culinary memory and taking you along for the journey! Think people dancing on tables to oompa music, giant beers, the latest styles in leiderhosen, and huge surprisingly delicious pretzels!  And what about that crazy delicious Bavarian cheese spread for the pretzels called Obazda! It’s a party like non other and you’re invited!

She has planned a great night (heck it’s even date worthy) and filled with fantastic delicacies featuring Bavarian specialties like Sweinehaxe (her very favorite Bavarian Pork Shank recipe!) and of course paired with beer! For dessert, it is none other than Apple Strudel with Vanilla Sauce.

Grab your friends (because how else are you going to cheers!) and get your seat before they are Nein!

(Tastings and Beer)

Sat. 10/25/14   6:30-9:00

  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!

 

13 openings available

$75.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2889

Sun, Oct. 26, 2014 @ 10:00 AM
"TRICKED-OUT" HALLOWEEN ADVENTURE: PUMPKIN CARVING HOUSE PARTY!
 

“Tricked Out”

Halloween Adventure!

Pumpkin Carving House Party!!

(Hands On)

There’s no trick in this treat! Keep the ghouls and goblins away with your very own carved pumpkin!

 Head Wizard Tony Bien and his minions invite you kids (mummys or daddys can come too!) for a howlin’ good time! We’ll gather round the cauldron for some steaming “Good Witches” Brew and rock out to some spooky fun music (Monster Mash anyone?) and have some of the best scary sweets in town.

There’s nothing better than starting off Halloween right than by carving your own pumpkin to admire and scare off unwanted guests.  Tony is a Master Carver (seriously!!) and he knows all the tricks and tips and will show you how it’s done!  We’ll even have all the tools you’ll need to create your masterpiece. Let your imagination run wild (uhh…but not with the knife in hand. Safety first, right?) We’ll even have “Punkin’ Paints” to give your pumpkin that certain signature look.  A truly extra spellbinding touch!

 Reserve early, wear your costume and bring your camera!  

Sun. 10/26/14  10:00-12:00

Children must be accompanied by an adult.

Class fee of $69.50 is per each Adult/Child team

($49.50 for each additional child under 10 or adult)

Please note that “seats available” refers to the number of Adult/Child team spots available in class.

(Each fee includes 1 pumpkin)

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!


19 openings available

$69.50

Tony Bien

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2890

Mon, Oct. 27, 2014 @ 6:30 PM
EAT LIKE A CAVEMAN - THE PALEO PLAN
 

CookWell! 

 

...because wellness begins in the kitchen!

EAT LIKE A CAVEMAN!!

The Paleo Plan

(Limited Hands On)

The Paleo Diet is designed to take participants back to the Paleolithic age of the caveman. Basically, if the caveman didn’t have access to it then you aren’t supposed to allow yourself access to it either. That means no more refined sugars of any kind, no dairy products, no grains, and no legumes. What you can have is plenty of meat, fish, poultry, vegetables, and fruits. However, there is no specific guide as to how much of the caveman food you are supposed to eat on a daily basis. Instead, the Paleo Diet allows participants to mold their own diet plans according to their specific goals. 

That’s all rainbows and lollipops but how do you COOK on this eating plan?  We are here to help. 

We’ve enlisted an expert in the preparation of dishes that comply with this approach to eating.  Chef Benjamin Kauffman is here to show you how it’s done and to provide you with simple tools for preparing great dishes that keep you on track.  Brining, vinaigrettes and pestos will become your friend! Some simple tips and techniques as well as some advice on cooking ahead will keep you “in the cave.”  You’ll even get to try the techniques yourself. 

We’ll cover dishes like Brined Pork Chop With Sage Pecan Pesto, Brussell Sprouts with Chorizo and Warm Kale Salad with Bacon Vinaigrette and more.

(Tasting) 
Mon. 10/27/14   6:30-9:00 

(See 9/7 for Paleo Class on Snacks & Desserts) 

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!

16 openings available

$60.00

Benjamin Kauffman

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2791

Mon, Oct. 27, 2014 @ 6:30 PM
9-WEEK PRO-SERIES I - CLASS 9 - FINAL DINNER COMPETITION!
 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 9)

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary professional Chef Richard McPeake, this 9-week course will take your cooking skills to a new level.

If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.  Students are required to wear a white chef’s jacket to each class.

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  

Series Fee - $1125

Your registration fee includes:

  • Tastings
  • A 10-inch stainless steel sauté pan (Valued at $96) from our NEW CCKC Pro Series Cookware line.
  • A complimentary Chef’s toque
  • Opportunity to buy a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price

 (NOTE: PRO-SERIES I is also offered on Sundays -

1/11, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, 3/1 and 3/8/2015)

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives, you’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

Class 2: MEATS
Excellent chefs know that there are appropriate cooking methods for each cut of meat. The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. Meat identification; preparation techniques; trimming; applications to cooking methods such as roasting, braising, marinating (with and without a vacuum seal); sautéing; grilling; quick cooking and pan searing. 
 

Class 3: SEAFOOD
We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn  easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

Class 4: VEGETABLES
Fundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. We’ll learn which vegetables are best for the various cooking methods such as sautéing, roasting, glazing, stewing and steaming. All vegetable cooking methods will be covered including blanching and shocking to preserve freshness and color. We’ll work together as we make tasting samples of some perfect vegetable preparations!

Class 5: MOIST HEAT COOKING
This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.  
 
Class 6: DRY HEAT COOKING
This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.

 

Class 7: THE MOTHER SAUCES
Tonight it’s all about the art of sauce-making as we deconstruct the basic Mother Sauces of Tomato, Velouté, Bechamel, Espagnole and Hollandaise. Along with this knowledge comes preparation of thickening agents and stocks as well as how to use these preparations in dishes. You’ll learn in an intensive hands-on setting.

 

Class 8: “SMALL” SAUCES
You know the Mother Sauces now so tonight we’ll build upon that knowledge by teaching how to make some interesting and easy “small sauces.” We will learn to deglaze a pan using the drippings and/or wine to infuse flavors. Learn to make and use a beurre manie to finish and thicken your sauce or gravy. All these methods will be taught in a power-packed “hands-on” class.

 

CLASS 9: FINAL DINNER COMPETITION
It’s the grand finale to our Professional Culinary Arts Program. Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what you’ve learned. Not to worry, the instructor will be walking the room to give advice and assist. When you’ve placed your dish on the Grand Buffet you’ll have an opportunity to explain your cooking processes and get feedback from your colleagues and from the teacher himself.


0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
2894

Tue, Oct. 28, 2014 @ 6:30 PM
5-WEEK PRO-SERIES III (Class 2) SPAIN & PORTUGAL
 

Professional Culinary Arts 

PRO-SERIES III

A 5-Week Cooking Fundamentals Series

for the Serious Cook!

Cuisines of the World 

(Hands On)

 (Class 2)

Ready to conquer the world? Of cooking that is! And when I say “world” I mean let’s globetrot the flavors of the world!! This Pro-Series installment will take you to places you never thought you would go…with your cooking skills!

Build upon your existing skills or jumpstart your passion for cooking. This 5-week course will take you through some of the classic world cuisines, focusing on regional dishes, flavors, cooking methods, and preparation. (See below for complete details for each week)

If you’re serious about learning to cook, then join us for this class!

We will sit down after each class to taste the foods we cooked with paired wines from that country.  And to think you don’t even need a passport! 

  • Students should have a basic knowledge of cooking to take this course. 
  • Students are required to wear a white Chef's jacket to each class. 

Tues. 10/21, 10/28, 11/4, 11/11, 11/18, 2014
6:30-9:30

(No pre-req's. required)

Your registration fee of $749 also includes:

  • Tastings
  • Complimentary Chef’s Toque
  • A 4-Quart stainless steel Stock Pot (Retail value $120) from our brand NEW CCKC      Pro-Series Cookware line!
  • The opportunity to purchase additional pieces of our Pro-Series Cookware at  deeply discounted prices!

 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!

Class 1:

England, Scotland and Ireland                                                          

In this first class we will explore foods from England, Scotland and Ireland where so many of their dishes are roasted, braised and fried. Condiments are important with these foods as well!  Explore dishes such as English Cornish Pastry Scottish Cockaleekie Soup, Irish Beef Stew braised in Guinness, Colcannon and more.

Class 2: Spain & Portugal

Spain is known for its “small plates” loaded with flavor and Portugal with its cool ocean breezes.  Both cuisines yield lots of coastal seafood flavors. What about Shrimp & Chorizo Mojo Criollo, Mussels with Lamb Sausage & Tomatoes, Gazpacho, and Portuguese Baked Caramel Custard.

Class 3: France

It’s where it all the classics began folks!  Haute cuisine (literally “high cooking”) began with Catherine de’ Medici and reached its pinnacle with Auguste Escoffier, the founder of kitchen “brigade” as we know it today!  We’ll explore dishes such as  Coquilles St. Jacques, French Onion Soup from the Lyonnais Region, Burgundian Coq Au Vin and a Gratin of Spinach and Potatoes from the Basque Region.

Class 4: Germany

While Germans broil, saute or braise smaller pieces of meat, large pieces of meat are either braised or roasted. Often they marinade tough cuts of meats in buttermilk, wine, beer or vinegar. We’ll use all of these methods in class in dishes such as Sauerbraten, Weiner Schnitzle, Spaetzle, Blaukraut (Sweet and Sour Red Cabbage) and Apple Strudel – using phyllo dough for this classic German dessert!


Class 5: Africa

Believe it or not, the flavors of barbecue as we know it currently started in the North African area. Loaded with earthy, savory, robust flavors, these dishes are unbelievable power-packed! Tonight we explore the dishes of Africa such as Grilled Shrimp Piri Piri from the Mozambique, Kenyan Curried Corn, South African Curried Lamb & Beans, Moroccan Chicken and Apricot Tagine and, Boerewors, a South African Beef & Pork Sausage. 

18 openings available

$749.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2891

Wed, Oct. 29, 2014 @ 6:30 PM
MAGNIFICENT MEDITERRANEAN CUISINE
 

CookWell! 

 

...because wellness begins in the kitchen!

MAGNIFICENT

MEDITERRANEAN CUISINE

(Limited Hands On)

The foods of the Mediterranean cuisine are as gorgeous as its scenery!  And don’t tell anyone, but it’s exceedingly healthy as well.  Try substituting just a few meals each week based on Mediterranean cooking and you can change your life.

Tonight join CCKC Exec. Chef Gary Hild as he teaches you, as only he can because he LIVES it, about the culinary lifestyle of the Mediterranean peoples, a cuisine that smacks of health, longevity and vitality.  We’ll even get in some relaxed education about which fats are healthy and which aren’t, the 10 power foods and the truth about whole grains and more.

You’ll learn new cooking techniques, dishes and menu ideas that can be incorporated into your everyday life. He’ll teach as he prepares such gems as Roasted Barley Salad, Preserved Lemons (including a variety of uses), Pork Tenderloin with Roasted Vegetables and Grapes (Gary’s favorite dish from Spain), Salmon with Cumin Scented Beans, and Whole Grain Pasta Salad with Fruits and Greens.

(Tasting) 
Wed. 10/29/14   6:30-9:00 

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!

22 openings available

$75.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2892

Wed, Oct. 29, 2014 @ 6:30 PM
MOTHER SAUCES 101
 

Mother Sauces 101

(Hands On)     

Once you master the basic Mother Sauces, you’ll be able to create a variety of dishes from scratch that will even impress your own Mother. Each Mother sauce - béchamel, espagnole, hollandaise, tomato, and veloute -  is the “head” of its own unique family of sauces.

Chef Jim Tinkham will teach you the art of creating “smaller” sauces from each of them in this comprehensive and fun class by using thickening agents such as roux’s, and adding herbs, spices, and other ingredients. You will also learn how to make Crème Anglaise. (Won’t YOU be a fancy pants?)

Understanding the basics of these sauces will also assist you when ordering from a menu as well as deciding which wine to pair with your food. Who knew? Oh, that’s right….YOU will….and you’ll be darn impressive to your friends and family too!

You’re welcome.

(Tasting) 

Wed. 10/29/14  6:30-9:00

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!

 

23 openings available

$65.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2893

Fri, Oct. 31, 2014 @ 6:30 PM
NEW! FWN:"DAMMIT, JANET!" COOKING PARTY -A HALLOWEEN TRIBUTE TO "ROCKY HORROR"!
 

Noteable "New" Culinary Event! 

Flavorful Weekend Nights at the CCKC™

“DAMMIT, JANET!”

COOKING PARTY

A Halloween Tribute to “Rocky Horror”!

(Limited Hands On)  

This Halloween evening I would like, if I may, to take you on a strange journey.  Walk into the Time Warp and join us for a one-of-a-kind event that is part cooking party and part tribute to the one and only Rocky Horror Picture Show!  

Our own Celebrity Chef Sandy DiGiovanni has seen this classic 54(!) times.  Did you hear what I just said? 

Spiced with kooky, off-beat characters, mad scientists, and a big chunk of Meat Loaf, since 1975 "Rocky Horror Picture Show" has been a cult phenomenon unlike any film or musical.  Tonight will give a serious nod to the campy fun via a cooking party/Halloween celebration. 

Yes, there will be props (If you bring ‘em), Yes, the movie will be playing (Can you say sing-a-long?), YES, there will be a time when you can actually throw toast! (Duh) and yes, there will be great food and drink!   Relax all you loyal followers, we’ll do this party right.  And if it rains? Well, you know what to do….bring a newspaper!! 

We’ll start the evening off with “The Brad & Dammit Janet Cocktail” and an interactive appetizer.  Then you’ll enter our lab (uh, kitchen) as Chef Sandy shows you (and you help some too!...so bring your rubber gloves!!)  how to prepare dishes such as Dr.Frankenfurters, Ralph and Betty’s Wedding Rice, Rocky Horror “Toast”, “I Can Make You A Man” Meatloaf, and “Caught In A Celluloid Jam” Sweet Transvestite Doughnuts.

This is going to be an event, people! (We’ll invite the media and dare them to show up with their cameras!)  Do I have to even say that you can wear your "Rocky Horror"  costumes?  Heck no….you know what to do! 

Come with your bells on or wear your party hat…or make one out of toilet paper, we don’t care…but know that the best costume WILL BE REWARDED.

It’s just a jump to the left…and a step to the right…..so be there!

(Cocktails and Heavy Tastings)  

Fri. 10/31/14   6:30-9:00 

 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!

19 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2895

Sat, Nov. 1, 2014 @ 10:00 AM
LEARN TO COOK WITH YOUR STAINLESS STEEL COOKWARE
 

CookWell! 

 

...because wellness begins in the kitchen!

Learn to Cook

With Your Stainless Steel Cookware

(Demo)

It’s easy to take your cooking skills to a whole new level when you cook like the restaurant pro’s using high-quality stainless steel pots and pans. Join CCKC Exec. Chef Gary Hild to learn some simple cooking techniques to get the absolute most out of your high–end cookware. Honest to goodness, it’s easy as pie … and we know you love pie. Fall in love with your stainless cookware and take your cooking skills to new heights. 

Sat. 11/1/14   10:00-12:00

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!

 

30 openings available

$40.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2896

Sat, Nov. 1, 2014 @ 6:30 PM
FWN: DINNER AMONG THE VINES
 

Flavorful Weekend Nights at the CCKC™

DINNER AMONG THE VINES

(Hands On)

In California Wine Country, the food is as important as the wine!

Tonight you’re cooking alongside an accomplished culinary instructor and veteran Chef Jim Tinkham as he shares some of his favorite recipes inspired by the food and wine of the California Wine Country. No doubt, after this evening … they will become some of your favorites, too!

Our menu: Pan-Seared Scallops Over Tri-Colored Lentils with Roasted Yellow Pepper Coulis, Baby Field Greens & Arugula Salad with Red Grapefruit, White & Strawberry Balsamic Vinegars and Blood Orange Infused Vinaigrette Dusted with Hibiscus Fleur de Sel, Seared Pork Tenderloin Rubbed with a Wild Mushroom & Sage Infused Olive Oil and Sprinkled with Bourbon Smoked Sea Salt & Espresso dark balsamic reduction. To finish our wine country dinner - a Mocha Panna Cotta.  Whew!  Naturally, we’ll pair some fabulous California wine with dinner!

A perfect night out with friends! Let’s get cooking!

(Includes Cooking Class, Dinner and Glass of Paired Wine) 

Sat. 11/1/14   6:30-9:00

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!

 

1 opening available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2976

Sat, Nov. 1, 2014 @ 6:30 PM
FWN: THE FLAWLESS DINNER PARTY....WITH CHEF TIM HALL
 

Flavorful Weekend Nights at the CCKC™

The Flawless Dinner Party

… with Chef Tim Hall  

       (Demo)             

This delightful Chef and raconteur extraordinaire has been entertaining guests in his home for almost 50 years!  Early on he became intrigued with the idea of cooking for larger groups and lo and behold, the size of the pots increased along with the size of the guest list … all of which led to a catering business! 

He admits that he’s made a few mistakes along the way and probably could have been featured in a “How Not to Entertain” magazine article! He has since mastered the art of entertaining and now this “seasoned” entertainer is here to share some of that tried-and-true knowledge with what he calls “Chef Tim Hall’s Signature Cajun Dishes From The Promised Land!”

He’ll offer up some tasty ideas for giving your dinner guests something to take home to remember the evening.  Oh, and he DOES have the ideas – and the stories - a-plenty!

We’ll start out with a pair of taste teasing appetizers ... Roasted Tomatoes and Roasted Red Pepper Hummus, then we’ll move to a wonderful seasonal salad that features Pears Poached in Red Wine and Toasted Pecans.  The piece d’resistance is a seasonal special of Chef Tim’s ... Roasted Pork Tenderloin with his Mother’s Cherry Glaze that has the scent of Autumn ... served with a unique Stovetop Steamed Broccoli with Garlic and Red Pepper Flakes.  For dessert there is another one of a kind seasonal specialty ... Cranberry Apple Crisp topped with Chef’s sinful Chantilly Cream. 

After this evening you’ll be armed with entertaining tips and tricks, some great recipes, extra menu ideas, and the confidence to plan that party you’ve been hesitant to host!

(Generous Southern Tasting) 

Sat. 11/1/14   6:30-9:00 

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!

24 openings available

$70.00

Tim Hall

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2898

Sun, Nov. 2, 2014 @ 10:00 AM
THANKSGIVING PIES
 

Thanksgiving Pies

(Limited Hands On)

Turkey Day just wouldn’t be complete without those delicious pies to end the traditional family feast!  Today, you’ll learn how to create not only a classic pumpkin pie, but several other delicious holiday pies too such as Pecan Pie and Sweet Potato Pie - ALL from scratch.  Forget those store-bought pies in a disposable tin.  CCKC Instructor, Mari Ruck, will teach you the fundamentals of making a flaky pie crust, balancing the flavor of the fillings and much more to make a perfect pie that your family will be raving about long after the football games are over.

Great class to take with a friend!

Bring an 8-inch Pie Plate to Take-Home Pie Crust.

(Tasting)  

Sun. 11/2/14   10:00-12:30

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! 

22 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2899

Sun, Nov. 2, 2014 @ 10:00 AM
A CROISSANT IS A BEAUTIFUL THING
 

A CROISSANT IS A BEAUTIFUL THING

(Hands On)

Ahhhh, the croissant … that beautiful, flaky, buttery, golden, crescent-shaped, joy in your mouth, pastry that sings to the taste buds. (What?! You are thinking it too!)  

Considered elusive even to the most seasoned baker, many don’t think they are within their reach skill-wise until Eileen Usovicz, tells them that yes,…it IS possible!  Eileen has many years of baking experience (she and her husband, Lee Jones, established the Clock Tower Bakery, Downtown Overland Park, KS in 2009, which they sold in May 2014), so she knows what she’s talking about! 

Tonight she’ll share her talents and time with us and teach us how to make and bake croissants … step by step. It’s a process that takes some time but the rewards are amazing and completely worth it!! You’ll be garnering much knowledge about flours and yeast and butter as we whip up our dough. You’ll learn how to shape croissants, how to make chocolate croissants and to bake them up perfectly so they look as good as the ones in those bakery cases! Throughout class you’ll also learn essential skills that you can apply to your future baking endeavors and it’s hands-on all the way … the best way to really learn!

Yes, we’ll be tasting croissants … and yes, we’ll be taking some home!  

(Tasting, Take-Home Baked Croissants

and Croissant Dough for Making More!)   
Sun. 11/2/14   10:00-1:00

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!  

19 openings available

$65.00

Eileen Usovicz

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2900

Mon, Nov. 3, 2014 @ 6:30 PM
QUICK WEEKNIGHT DINNERS WITH SIMPLE INGREDIENTS
 

Homemade in No Time

Quick Weeknight Dinners

with Simple Ingredients

(Hands On)

Quick weeknight dinners.  Do I need to say any more?  We all need those “go to” recipes and cooking techniques for the busy weeknights that will feed us well AND allow us some relax and recharge time after dinner! 

Chef Jim is “in da house” to share some easy cooking techniques and dishes that can be changed up and used over and over again.  This is the class that will change your life.  Wow that’s a tall order, but I’m serious.  You won’t cook the same any longer.  You’ll learn as you get your hands in on the action.

We’ll create some easy schmeasy dishes such as Pan-Seared Chicken Breast in Mushroom Sauce, a Simple Caesar Salad and more. 

Be prepared for a (cooking) paradigm shift! 

(Tastings)  
Mon. 11/3/14  6:30-9:00 

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!

24 openings available

$55.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2901

Mon, Nov. 3, 2014 @ 6:30 PM
THE ART OF RISOTTO
 

The Art of Risotto

(Limited Hands On)

Risotto is one of the most versatile dishes you can make and Chef Sandy DiGiovanni knows all of the secrets to create a perfect risotto.  Tonight, she’ll give you the step-by-step guidance so that you’ll leave a “Risotto Pro”. 

We’ll break out in groups and get some hands-on experience as Sandy guides you through the process step-by-step as you mold Aroncini and prepare savory dishes like Risotto Cakes with Sundried Tomato Coulis, Suppli al Telefono (aka rice balls with sugu aka marinara), Classic Risotto Milanese.

We’ll finish the evening with a sweet Risotto and Coconut Pudding.

 (Tasting) 

Mon. 11/3/14   6:30-9:00

 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!

 

23 openings available

$60.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2902

Tue, Nov. 4, 2014 @ 6:30 PM
YOUR NEW "GO-TO" MENU FOR COOL WEATHER ENTERTAINING
 

Your New “Go-To” Menu

For Cool Weather Entertaining

(Limited Hands On)

Why not give your dog-eared recipe cards a rest and add a fool-proof menu for winter and fall entertaining to your repertoire?  Stress-free is key so let’s learn an entire menu, front to back, that will “wow” your guests.  And folks, this is a fantastic one from our own culinary instructor Christina Robson.

Since there’s a chill in the air let’s bring our parties inside to entertain good friends around a table filled with warm and inviting Fall-inspired dishes. The main event will be a Cranberry Chipotle Pork Tenderloin accompanied by Bleu Cheese & Pecan Stuffed Baked Pears on Mixed Greens, Orange Glazed Carrots and a sumptuous fall dessert that can be made ahead. Christina Robson will walk you through the details.

Zippety-doo-da!  You’re done.  

(Tasting) 

Tues. 11/4/14  6:30-9:00

 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!

 

22 openings available

$55.00

Christina Robson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2894

Tue, Nov. 4, 2014 @ 6:30 PM
5-WEEK PRO-SERIES III (Class 3) FRANCE
 

 Professional Culinary Arts 

PRO-SERIES III

A 5-Week Cooking Fundamentals Series

for the Serious Cook!

Cuisines of the World

(Hands On)

 (Class 3)

Ready to conquer the world? Of cooking that is! And when I say “world” I mean let’s globetrot the flavors of the world!! This Pro-Series installment will take you to places you never thought you would go…with your cooking skills!

Build upon your existing skills or jumpstart your passion for cooking. This 5-week course will take you through some of the classic world cuisines, focusing on regional dishes, flavors, cooking methods, and preparation. (See below for complete details for each week)

If you’re serious about learning to cook, then join us for this class!

We will sit down after each class to taste the foods we cooked with paired wines from that country.  And to think you don’t even need a passport! 

  • Students should have a basic knowledge of cooking to take this course. 
  • Students are required to wear a white Chef's jacket to each class. 

Tues. 10/21, 10/28, 11/4, 11/11, 11/18, 2014
6:30-9:30

(No pre-req's. required)

Your registration fee of $749 also includes:

  • Tastings
  • Complimentary Chef’s Toque
  • A 4-Quart stainless steel Stock Pot (Retail value $120) from our brand NEW CCKC      Pro-Series Cookware line!
  • The opportunity to purchase additional pieces of our Pro-Series Cookware at  deeply discounted prices!

 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!

Class 1:

England, Scotland and Ireland                                                          

In this first class we will explore foods from England, Scotland and Ireland where so many of their dishes are roasted, braised and fried. Condiments are important with these foods as well!  Explore dishes such as English Cornish Pastry Scottish Cockaleekie Soup, Irish Beef Stew braised in Guinness, Colcannon and more.

Class 2: Spain & Portugal

Spain is known for its “small plates” loaded with flavor and Portugal with its cool ocean breezes.  Both cuisines yield lots of coastal seafood flavors. What about Shrimp & Chorizo Mojo Criollo, Mussels with Lamb Sausage & Tomatoes, Gazpacho, and Portuguese Baked Caramel Custard.

Class 3: France

It’s where it all the classics began folks!  Haute cuisine (literally “high cooking”) began with Catherine de’ Medici and reached its pinnacle with Auguste Escoffier, the founder of kitchen “brigade” as we know it today!  We’ll explore dishes such as  Coquilles St. Jacques, French Onion Soup from the Lyonnais Region, Burgundian Coq Au Vin and a Gratin of Spinach and Potatoes from the Basque Region.

Class 4: Germany

While Germans broil, saute or braise smaller pieces of meat, large pieces of meat are either braised or roasted. Often they marinade tough cuts of meats in buttermilk, wine, beer or vinegar. We’ll use all of these methods in class in dishes such as Sauerbraten, Weiner Schnitzle, Spaetzle, Blaukraut (Sweet and Sour Red Cabbage) and Apple Strudel – using phyllo dough for this classic German dessert!


Class 5: Africa

Believe it or not, the flavors of barbecue as we know it currently started in the North African area. Loaded with earthy, savory, robust flavors, these dishes are unbelievable power-packed! Tonight we explore the dishes of Africa such as Grilled Shrimp Piri Piri from the Mozambique, Kenyan Curried Corn, South African Curried Lamb & Beans, Moroccan Chicken and Apricot Tagine and, Boerewors, a South African Beef & Pork Sausage. 

18 openings available

$749.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2903

Wed, Nov. 5, 2014 @ 6:30 PM
"SPREAD" THE LOVE WITH DIPS, SPREADS & HOMEMADE PITA BREAD
 

“Spread”  the Love

with Dips, Spreads

and Homemade Pita Bread

(Hands On)

The party always starts when the food comes out, right?  Why not make that party fare the highest and best it can be!  Oh, and lets include some homemade pita bread too.   You’ll be amazed at how easy it is and how amazing the results are! Once you have it down, you can flavor it as well. 

We’ll get our hands dirty first and then while the dough is resting, we’ll learn how to create some “kick butt” spreads and dips such as homemade Hummus and three kinds of Chef Vega’s signature “tapenade” recipes never shared before with home cooks!  

Now back to the dough … we’ll roll, stretch, pull and grill your homemade pita dough.  Close your eyes and imagine the aroma of freshly grilled pita with these fabulous spreads.  Now open them and enjoy what you have made with your classmates as you feast on your fabulous appetizer party!

(Tastings)
Wed. 11/5/14   6:30-9:00

 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!

 

20 openings available

$60.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2904

Thu, Nov. 6, 2014 @ 6:30 PM
GIRLS NIGHT OUT! "SKINNY" COCKTAILS & GUILT-FREE APPETIZERS!
 

Girl’s Night Out!

“Skinny” Cocktails 

and Guilt-Free Appetizers!

(Limited Hands On)

Love to indulge in a night out but wracked with guilt over the calories consumed? Well lighten up with a fresh approach to an evening out as our very own Guru of Goodness Rachel Ciordas shows you how to imbibe, enjoy and entertain … without the calories!

You’ll learn how to make her favorite "Skinny” Margaritas, “Skinny” Palomas, and “Skinny” Dacquiris.   Of course, you’ll get to sample these great libations … and take home recipes and resource lists to help you plan your next cocktail party.  

Every great cocktail party needs some even greater finger foods and appetizers, right? Yeah, we think so, too! That’s why Rachel will share some of her best tried-and-true, calorie-conscious favorite appetizer recipes... including her famous Edamame Hummus, and Light Wings 2 Ways!  What would make this night better? And a little something chocolate for dessert! (It’s heart healthy folks!) 

Rachel’s own personal weight-loss story is very inspiring and her teaching style is fun, enthusiastic and incredibly helpful! What she brings to the table are delicious recipes, simple suggestions for transitioning into a healthy diet and lifestyle, and cooking techniques that don’t require days of preparation.

So, if you LOVE flavor, hate the guilt and are ready to learn some new favorite appetizer and cocktail recipes, this is the class for you! These “too-darn-good-to-be-diet-food” recipes will also include complete nutritional information.

(Includes Cocktail & Appetizer Tastings)  
Thurs. 11/6/14   6:30-9:00

  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!

 

30 openings available

$60.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2905

Fri, Nov. 7, 2014 @ 6:30 PM
FWN: COOKING FOR COUPLES: HONEY, DO ME A FLAVOR, WILL YA?
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples

Honey, Do Me A Flavor, Will Ya?

(Hands On)

We get SOOOO many requests for cooking classes for couples and we are delighted to give you what you want! Tonight it’s a full-blown, hands-on, roll-up-your-sleeves kind of night as our cooking twosomes work alongside Executive Chef Jim Tinkham to learn some recipes that you can add to your “couples repertoire.”

You’ll learn a variety of cooking techniques as we prepare Spring Mesclun Salad with Vine Ripened Red & Yellow Cherry Tomatoes, Shaved Red Onion, Goat Cheese Crumbles and a Honey, Lime & Cilantro Vinaigrette, Oven Baked Salmon w/ a Dijon & Dill Cream Sauce, Saffron Risotto and Bananas Foster. 

We’ll set an elegant mood with candlelight, clinking wine glasses … all that romantic stuff!

(Dinner and Paired Wine)  

Fri. 11/7/14   6:30-9:00

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!

 

9 openings available

$150.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2971

Fri, Nov. 7, 2014 @ 6:30 PM
FWN: COOKS & CORKS - AN INTERACTIVE FOOD & WINE PARTY!
 

Flavorful Weekend Nights at the CCKC™

COOKS & CORKS

An Interactive Food & Wine Party

(Hands On)

Someone famous once said “A gourmet meal without a glass of wine just seems tragic to me somehow.”  No doubt about that! 

Tonight let’s prove this to be true as you create a gourmet meal alongside CCKC Executive Chef Gary Hild AND taste wines that pair perfectly with the recipes such as Goat Cheese Salad With Warm Strawberry Onions, Cabernet Date Night Steak, Wisconsin Hooks Blue Cheese Cake with Pear and Port Wine Caramel.  

Heck, we might even put some of the wine IN our dishes as well! 

Chef Gary is as passionate about his wine as he is about food so you’re in for a treat … and a whole lot of education about both.  Our menu will center around tender cuts of beef as you learn and then create a 5 course dinner.  When we are finished we’ll celebrate around the table with our new-found cooking friends and Chef Gary … and oh yes, the wine!

(Dinner & Wine) 

Fri. 11/7/14   6:30-9:00

 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!

18 openings available

$75.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2908

Sat, Nov. 8, 2014 @ 9:30 AM
GLUTEN-FREE BREADS, SCONES & CRACKERS FOR THE HOME COOK
 

CookWell! 

 

...because wellness begins in the kitchen!

GLUTEN-FREE

BREADS, SCONES & CRACKERS

FOR THE HOME COOK

(Hands On)

Say goodbye to bricks and hockey pucks and say hello to really good tasting gluten free breads, scones & crackers.

A gluten-free diet poses new challenges for those of us who are used to a wheat-based diet and for bakers who are used to working with wheat-based products.  Arm yourself with some knowledge and recipes to make gluten free products at home!

  Instructor Paul McCool can help you meet and master those challenges.  Learn how to make sandwich bread that stays moist and delicious all week (if your family doesn't inhale it on the first day), mouth-watering scones that are great for breakfast or tea, and savory crackers for snacking.  These will beat anything you can buy at the store for sheer enjoyment.  You can even serve them to your gluten-eating friends and they'll never know they are eating something gluten-free unless you tell them.  

(Bring an 8-x4-inch bread pan)

(Tastings and Take-Home Sandwich Bread Dough)  

O

 

 

 

 

Sat. 11/8/14   9:30-1:00

(Please note: Even though the ingredients used in this class will be certified gluten-free, and even though we maintain scrupulous cleanliness in our kitchens, we prepare so many foods containing gluten that it is possible that you might experience inadvertent contact with a trace amount of gluten during the 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!

 

20 openings available

$75.00

Paul McCool

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2906

Sat, Nov. 8, 2014 @ 10:00 AM
INTRO TO HEALTHY COOKING
 

CookWell! 

 

...because wellness begins in the kitchen!

Intro to Healthy Cooking

(Limited Hands On)

Katie Newell is a “lover of good food” who is passionate about her health. She has spent her life battling auto-immune diseases and infertility and, after much research, learning, and trial-and-error, she has triumphed by altering the way she cooks and eats. She has learned that nutritious, fresh and organic food can be healing and, if prepared correctly … delicious!

This evening Katie will show you how to use REAL food to excite your palate, heal your body and nourish your soul! Together with her chef husband, they have helped thousands of families learn to create restaurant quality cuisine using only pure, healing ingredients.  That’s her mission and she’s in our kitchen to share some of her tried-and-true healthful, satisfyingly delicious recipes.

She’ll break the recipes down in bite-size, easy-to-understand morsels – and explains everything so well that even the most inexperienced cook will walk away with much gained insight and the confidence to recreate these dishes at home. As she shows us how to puree the white beans for her White Chicken Chili, she’ll tell us WHY we want to do that. She will also be teaching us how to create a “health-ified” Taco Salad as well as Popeye Manicotti, a perfectly freezable, do-ahead dish!

Don’t wait to start cooking and eating better … get going now!

(Tasting) 

Sat. 11/8/14  10:00-12:30

  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!

 

23 openings available

$55.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2909

Sat, Nov. 8, 2014 @ 6:30 PM
FWN: "THERE IS NO SUCH THING AS TOO MUCH GARLIC"
 

Flavorful Weekend Nights at the CCKC™

 “THERE IS NO SUCH THING

AS TOO MUCH GARLIC”

(Limited Hands On)

“Tomatoes and oregano make it Italian; wine and tarragon make it French; sour cream makes it Russion; lemon and cinnamon make it Greek; soy sauce makes it Chinese; garlic makes it good.”  - Alice May Brock

You know she’s right too!  An article in Food & Wine inspired us to recall how much we love garlic and how many culinary treasures can be gleaned from this pungent plant.  We wanted to create a dinner which would cut across the garlic map and wow your senses — without making you cry “uncle”. 

We’ll learn recipes such as Roasted Garlic Soup (you are in for a surprise!), Pasta with Fresh Garlic Pesto and Grilled Leg of Lamb with Garlic Mint Aioli  (For those of you who are on the fence when it comes to lamb, THIS is lamb done right!) 

For dessert we’ll make a Garlic Tart and some fabulous Garlic Ice Cream.  (Ok, so I’m pulling your leg on the dessert, but don’t think we haven’t tried to come up with one!) 

No vampires allowed!  And by the way, don’t plan anything around people you care about tomorrow. 

Remember — “There is no such thing as a little garlic.”

(Dinner & Wine)  

Sat 11/8/14   6:30-9:00 

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!

24 openings available

$75.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2910

Sat, Nov. 8, 2014 @ 6:30 PM
FWN: MEXICAN TAMALES 101 WITH THE LARA SISTERS!
 

Flavorful Weekend Nights at the CCKC™

Mexican Tamales 101

with the Lara Sisters!

(Hands On)

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! You’ll also learn to make accompaniments like 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! And here’s a bonus, you’ll even take home half-dozen tamales to share (or not)! 

(Tastings) 
Sat. 11/8/14   6:30-9:00

 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!

 

21 openings available

$75.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2911

Sun, Nov. 9, 2014 @ 10:00 AM
LET'S TALK TURKEY!
 

Let’s Talk Turkey!

(Limited Hands On)

Here’s the class that will de-mystify the cooking of the ole’ holiday bird!   Whether you plan to oven roast, grill, smoke, or fry your turkey, Chef Richard McPeake, an amazingly seasoned culinary instructor and chef of 30+ years, will explain absolutely everything you need to know.   

Enter the “do’s and don’ts” of cooking the PERFECT (yes, I said it!) turkey including choosing, thawing, fresh vs. frozen, injecting, brining, roasting techniques, proper cooking temperature, safe internal temperature, proper carving technique and so much more.  Ever heard of the “slow-chill thawing method” or a “turkey cannon?”  You will after this class!  And if that’s not enough, he’ll cover making a turkey stock and how make an amazing holiday dressing.  (I’ll bet if you ask him nice, he would walk you through some of his favorite turkey side dishes.) 

Recipes to be garnered from this class include Grill Roasted Maple Brined Turkey, Whiskey Honey Injected Turkey, Great Giblet Gravy and Italian Sausage Bread Stuffing. 

Whew!  That’s one heck of a class! 

(Tastings)  
Sun.  11/9/14 10:00 – 2:00

 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!

 

24 openings available

$65.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2912

Sun, Nov. 9, 2014 @ 10:00 AM
CANNING 101 - PRESERVING IN SMALL BATCHES
 

CookWell! 

 

...because wellness begins in the kitchen!

Canning 101

PRESERVING IN SMALL BATCHES

(Hands On)  

Let’s take the pressure (see what we did there) off cooks who don't have much time on their hands but want to enjoy and savor the season's bountiful harvest! Between the craziness of the cleaning, peeling and chopping, every portion of your kitchen covered in nature’s goodness! So let’s breakdown the process and preserve those big flavors in small batches! 

Join the Master Food Program Team from the K-State Extension as we learn all about safe canning methods and the equipment you need to get the job done right…on a smaller scale! You’ll learn how to “can” for two and still feel like you could feed the entire neighborhood (ok really maybe only just your neighbor but it’s the thought that counts right?!).

They will also answer all of your canning questions … how long to keep canned foods … how to sterilize jars … if it’s okay to reuse lids. Bring your own additional questions because now’s the time to get to the answers from the professionals who can and preserve all the time.

You’ll also get to take home two pints of deliciousness too!

(Tasting and 2 Take-Home Pints)
Sun. 11/9/14  10:00-12:30 

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!

24 openings available

$50.00

K-State Extension Master Food Program Instructors

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2913

Mon, Nov. 10, 2014 @ 6:30 PM
NEW! EVERYTHING BUT THE BIRD!
 

NEW!

EVERYTHING BUT THE BIRD!

(Limited Hands On)

Why does the Thanksgiving turkey always get all the attention anyway?  What about the rest of the meal?  Wouldn’t it be awesome if you had a foolproof menu that would make even the most marginal bird pale in comparison?  Here you go. 

Rachel Ciordas will share this very do-able “rest of the menu” with you.  Sure she’ll talk a bit about the bird but let’s let the side dishes and dessert SHINE! 

Menu will include a light an amazing Autumn salad with pears and pomegranates dressed with a celebratory Champagne Vinaigrette, Apple, Sage, and Sausage Sourdough Stuffing, “Melted” Garlic Infused Mashed Potatoes, Crave-able Cranberry, Orange and Apricot Sauce, Green Beans with Shallots and Pecans and of course Ginger Spiced Pumpkin Pie. 

(Tastings)

Mon. 11/10/14   6:30-9:00

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!

 

24 openings available

$60.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2914

Mon, Nov. 10, 2014 @ 6:30 PM
SUSHI 101
 

Sushi 101

(Hands On)

We’ll break out the bamboo mats and get “rolling” as we learn all about sushi: how to make different types of rolls, how to steam rice, the use of wasabi, techniques of hand-rolling, sushi ingredients and presentation.


One of the most popular classes offered here at The Culinary Center of Kansas City, Sushi 101 always delivers on flavor and fun – due in large part to the talent and passion of  Chef Sophia Chatfield.

This evening we’ll learn how to create such classics as ... California Roll, Unagi, Salmon Roll and Ahi Tuna. Oishii! (That means “yummy” in Japanese!)

Who said you can’t find great sushi in the Midwest? Now you can make it in YOUR kitchen!

(Tasting)  

Mon. 11/10/14  6:30-9:00

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! 

22 openings available

$65.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2894

Tue, Nov. 11, 2014 @ 6:30 PM
5-WEEK PRO-SERIES III (Class 4) GERMANY
 

Professional Culinary Arts 

PRO-SERIES III

A 5-Week Cooking Fundamentals Series

for the Serious Cook!

Cuisines of the World

(Hands On)

 (Class 4)

Ready to conquer the world? Of cooking that is! And when I say “world” I mean let’s globetrot the flavors of the world!! This Pro-Series installment will take you to places you never thought you would go…with your cooking skills!

Build upon your existing skills or jumpstart your passion for cooking. This 5-week course will take you through some of the classic world cuisines, focusing on regional dishes, flavors, cooking methods, and preparation. (See below for complete details for each week)

If you’re serious about learning to cook, then join us for this class!

We will sit down after each class to taste the foods we cooked with paired wines from that country.  And to think you don’t even need a passport! 

  • Students should have a basic knowledge of cooking to take this course. 
  • Students are required to wear a white Chef's jacket to each class. 

Tues. 10/21, 10/28, 11/4, 11/11, 11/18, 2014
6:30-9:30

(No pre-req's. required)

Your registration fee of $749 also includes:

  • Tastings
  • Complimentary Chef’s Toque
  • A 4-Quart stainless steel Stock Pot (Retail value $120) from our brand NEW CCKC      Pro-Series Cookware line!
  • The opportunity to purchase additional pieces of our Pro-Series Cookware at  deeply discounted prices!

 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!

Class 1:

England, Scotland and Ireland                                                          

In this first class we will explore foods from England, Scotland and Ireland where so many of their dishes are roasted, braised and fried. Condiments are important with these foods as well!  Explore dishes such as English Cornish Pastry Scottish Cockaleekie Soup, Irish Beef Stew braised in Guinness, Colcannon and more.

Class 2: Spain & Portugal

Spain is known for its “small plates” loaded with flavor and Portugal with its cool ocean breezes.  Both cuisines yield lots of coastal seafood flavors. What about Shrimp & Chorizo Mojo Criollo, Mussels with Lamb Sausage & Tomatoes, Gazpacho, and Portuguese Baked Caramel Custard.

Class 3: France

It’s where it all the classics began folks!  Haute cuisine (literally “high cooking”) began with Catherine de’ Medici and reached its pinnacle with Auguste Escoffier, the founder of kitchen “brigade” as we know it today!  We’ll explore dishes such as  Coquilles St. Jacques, French Onion Soup from the Lyonnais Region, Burgundian Coq Au Vin and a Gratin of Spinach and Potatoes from the Basque Region.

Class 4: Germany

While Germans broil, saute or braise smaller pieces of meat, large pieces of meat are either braised or roasted. Often they marinade tough cuts of meats in buttermilk, wine, beer or vinegar. We’ll use all of these methods in class in dishes such as Sauerbraten, Weiner Schnitzle, Spaetzle, Blaukraut (Sweet and Sour Red Cabbage) and Apple Strudel – using phyllo dough for this classic German dessert!


Class 5: Africa

Believe it or not, the flavors of barbecue as we know it currently started in the North African area. Loaded with earthy, savory, robust flavors, these dishes are unbelievable power-packed! Tonight we explore the dishes of Africa such as Grilled Shrimp Piri Piri from the Mozambique, Kenyan Curried Corn, South African Curried Lamb & Beans, Moroccan Chicken and Apricot Tagine and, Boerewors, a South African Beef & Pork Sausage. 

18 openings available

$749.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2915

Wed, Nov. 12, 2014 @ 6:30 PM
HOLIDAY APPETIZERS WITH PIZAZZ!
 

Holiday Appetizers with Pizazz!

(Hands On)

It’s time to impress your guests by adding some unique and sophisticated appetizers to your repertoire! With a little cooking instruction and some interesting ingredients, your next cocktail party will be the one they remember!

Executive Chef Jim Tinkham is talented and engaging and ALWAYS impresses with his dishes. Be prepared for entertaining as you learn how to make Chef Jim’s favorite party pleasers: Caesar Salad in an Edible Cheese Bowl, Brie en Croute, Smoked Salmon and Avocado Stack with Balsamic Smear, Stuffed Portobello Mushrooms, and Sweet Pea Hummus on Pita Toast Points.

Chef Jim is great at showing you ways to make amazing appetizers that don’t cost an arm and a leg and has some creative presentation ideas to share, too. He’s also BIG on doing things ahead of time so he’ll teach us some time-saving advance prep work so you can spend party time with your guests and not in the kitchen!

We’ll dine on our tasty tidbits and toast our success with a glass of wine, selected personally by Chef Jim and paired perfectly with this evening’s fare!

Let’s get this party started!

(Heavy Appetizers & Paired Wine)  

Wed. 11/12/14   6:30-9:00

 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!

 

21 openings available

$60.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2916

Thu, Nov. 13, 2014 @ 6:30 PM
FOR GIRL ELVES ONLY! THE SMART GIRLS GUIDE TO HOLIDAY COCKTAILS!
 

For Girl Elves Only!   

The Smart Girl’s Guide To Holiday Cocktails!

(Demo)

You’re the smart one!  You see an excellent opportunity to prepare for the upcoming holiday AND “kick it” with your girlie girlfriends! 

Tonight we’ll be dippin’ our toes into the upcoming season and just generally just  “gettin’ our holiday on” with one of Bruce Campbell’s way way popular cocktail inspired class/events.   He’s the “prince of cocktails,” the “master of mixology,” the “FBG” (Food & Beverage Guy)  who will show us how to mix the perfect festive cocktails to toast the holiday season.  Bruce’s 25+ years in the restaurant business has shown him that there are some classic drinks that never go out of style.

Tonight we are going to learn to make some hot and cold beverages to celebrate the season. Get ready to be educated in the art of the Hot Buttered Rum, Hot Mint Chocolate and Apple Barrel Apres-Ski Toddy! On the cool side we’ll learn how to make Old-Fashioned Egg Nog, Cranberry Caipirinha and Bruce’s personal favorite, the Candy Cane Martini.

To round out our holiday concoctions, we’ll explore several variations of sparkling wine cocktails including Mimosa, Kir Royale, Pink Rose, Holiday Bellini and Champagne Punch! And yes, ladies, we will taste some of these lovely concoctions. Did you think we wouldn’t? Oh c’mon! If that’s not enough fun, Bruce wants to play a little game called “Name That Mystery Drink” which ought to be entertaining to say the least!

We can’t very well have a whole lot of toasting without some nibbles so our staff of merry culinarians here at the CCKC will provide some lovely appetizers and delectable desserts to enjoy throughout the evening (and yes, we’ll share those appetizer recipes with you tonight too.)

(Appetizers and Cocktail Tastings)

This is a demonstration class with no hands-on participation. 
Thurs. 11/13/14   6:30-9:00

 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!

 

28 openings available

$55.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2917

Fri, Nov. 14, 2014 @ 6:30 PM
FWN: SPIRITED COOKING: HOLA! TEQUILA!
 

Flavorful Weekend Nights at the CCKC™

Spirited Cooking

Hola! Tequila!

(Limited Hands On)

It’s time to belly up to the bar (in the kitchen) and shout “Tequila!” 

Tonight’s class will make your head spin with barrels of great cooking instruction and education as we explore all things agave!  It’s a very special “happy hour” at The Culinary Center of Kansas City with Chef Sandy DiGiovanni (a name you may recognize as a finalist on NBC’s “America’s Next Great Restaurant”).

Tequila may be best known as a straight “up” drink with salt and limes but tonight you’ll discover that there are SO many other things you can do with this unique libation, like creating flavorful and spirited dishes with it as an ingredient. We’ll start off sampling a few tequila-inspired cocktails including Sandy’s “Sicilian-Style” Tequila Margarita. You’ll garner her secrets to creating your very own sweet and sour mix (no more store-bought stuff for you!).

You’ll learn to cook some incredible dishes with this “liquid gold” and will soon discover that tequila’s unique taste and varied flavor components really does enhance these dishes.

Get ready for some hands-on action as you learn to make Tequila Gazpacho, Tequila Shrimp Cocktail, Tequila Lime Chicken Skewers and many more – all great “small plates” that will impress guests at your next dinner party!

Hey, give tequila a “shot” won’t ya?

(Heavy Appetizers and Cocktail Tastings)

Fri. 11/14/14   6:30-9:00

   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!

24 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2918

Fri, Nov. 14, 2014 @ 6:30 PM
FWN: SPANISH "SMALL PLATES" FOR ENTERTAINING
 

Flavorful Weekend Nights at the CCKC™

Spanish “Small Plates”

for Entertaining

(Limited Hands On)

It started out as classic Spanish Tapas or “mezze” and has turned into a whole culinary style all its own here in the States. “Small Plates” are smaller portions of highly flavorful dishes that are usually served over the course of an evening to encourage conversation and lingering.

Please join us as one of our most popular instructors, Chef Richard McPeake, shows us what makes these “little plates” so popular. Chef’s delicious tapas recipes make great party fare or quick and flavorful weeknight meals: Scallop Quesadillas with Avocado Crema, Grilled Pigs and Figs, Shrimp & Chorizo Tapas, and Fried Manchego Cheese with Honey.

You’ll love making (and sampling!) these mini delights!

(Tasting)  

Fri. 11/14/14   6:30-9:00

 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!

 

24 openings available

$75.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2919

Sat, Nov. 15, 2014 @ 10:00 AM
TINY TOTS IN THE KITCHEN: MINI MEXICAN FIESTA - OLE!
 

Tiny Tots in the Kitchen™

(Ages 2-4)

Mini Mexican Fiesta – Ole!

(Hands On)

Grab your “mini-chef” and come spend the day together as a cooking duo at our “Mini Fiesta!”

We’re heading south-of-the-border with the Lara Sisters, Susie & Vicky, culinary instructors who know a lot about cooking Mexican food.  Susie Lara is a teacher so she knows how to teach to this age group!

They’ll teach us step-by-step how to make a mini festive fiesta fare including ... Mini Quesadillas, Sassy Salsa, Guacamole (with chips of course!), Delicious Mini Tostadas & Mini Tacos and for dessert we’ll turn boring white cupcakes into a moist and delicious Tres Leches Cupcake! 

The Fiesta is made extra festive as the Tiny-Tots make their very own mini Piñatas! 

Come join the fiesta…and don’t forget your camera!  We’ll send the kids home with delicious, easy-to-recreate recipes so you can have a Fiesta in your own kitchen! Ole! 

(Lunch) 

Sat. 11/15/14   10:00-12:00

Class fee of $75 is perAdult/Child team.  

Please note that “seats available” refers to the number of Adult/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!

 

 

9 openings available

$75.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2920

Sat, Nov. 15, 2014 @ 10:00 AM
CUPCAKES! THEY'RE NOT JUST FOR KIDS ANYMORE!
 

CUPCAKES!

They’re Not Just For Kids Anymore!

(Limited Hands On)

Cupcakes are fast becoming a "fashion statement" in the culinary world. Books are being written about them. Weddings are being planned around them. Entire bakeries exist to make only one thing: Cupcakes.

Come see what all the fuss is about as Queen of Cakes Shannon Hartnett takes you on a culinary expedition of the cupcake. You’ll learn how to make two of her favorite cupcake recipes: White Wedding Cupcakes and Chocolate Supreme Cupcakes.  She’ll share important preparation and baking tips that you need to know in order to make that PERFECT tasty treat and you’ll learn how to fill your cupcakes with a variety of fabulous fillings, too! 

How about display ideas and packaging tips for your little treasures. You’ll put it all together as you fill and decorate a dozen of your very own masterpieces to take home. 

(Tastings & Take-Home Cupcakes) 

Sat. 11/15/14   10:00-12:30

  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!

 

24 openings available

$50.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2885

Sat, Nov. 15, 2014 @ 6:30 PM
MBQI - FWN: FRIDAY NIGHT BBQ & BOOZE! Moved From 10/24/14
 

Midwest Barbecue Institute    

Flavorful Weekend Nights at the CCKC™

FRIDAY NIGHT

BBQ & BOOZE!

Moved from 10/24/14

(Limited Hands On)

Yes, we KNOW that beer is usually associated with BBQ but seriously there is a whole lot more to learn about barbecue and its relationship with liquor and wine as well as beer!

Tonight  Bruce Campbell, the food and beverage guy with 25+ years in the the “biz,” will teach us some fabulous barbecue recipes that utilize beer, liquor and wine.

We’ll discover how to pair 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 like the “Corona Limeade” and “Bourbon Apple Infusion”.

What a fun and informative way to spend a Friday evening!

(Tasting & Paired Wines)

   Fri. 10/24/14   6:30-9:00

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! 

30 openings available

$75.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2921

Sat, Nov. 15, 2014 @ 6:30 PM
FWN: COUPLES GET SAUCE! CLASSIC & CONTEMPORARY SAUCE MAKING
 

Flavorful Weekend Nights at the CCKC™

Couples Get Saucy!

Classic & Contemporary Sauce Making

(Hands On)

It’s that final touch that makes all the difference!

Tonight we’ll learn how to make some classic and contemporary sauces as Executive Chef, Jim Tinkham, teaches one of our most popular cooking topics – the art of sauce-making!  We’ll focus on Brown Sauces, Cream Sauces, Cheese Sauces and the ever-so-delicate Beurre Blanc (or White Butter Sauces).  Heck we’ll even learn a “fancy pants” Crème Anglaise!  

Our tasting menu will include several dishes that utilize these “saucy” gems and you’ll get your hands in the sauce too….promise!  Kick up your cooking repertoire and have a fun evening to boot! 

(Tasting & Paired Wine)  

Sat. 11/15/14   6:30-9:00

 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!

 

 

10 openings available

$150.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2922

Sun, Nov. 16, 2014 @ 12:00 PM
MBQI - SMOKING 101-THE "ART OF SMOKOLOGY”®
 

Midwest Barbecue Institute

SMOKING 101 

The “Art of Smokology”®

(Demo)

Let the “Smoke Fest” begin!

Join competition champion and accomplished chef, Richard McPeake (a/k/a Educator of “Que”) and Bruce Campbell (the “Food & Beverage Guy”), as they share their extensive experience in this very special power-packed 4-hour class – a staple in our Midwest Barbecue Institute Program.

Whether you think you’re pretty good or you don’t know a thing, this class is GUARANTEED to take you to a new level. You'll cover all the basics of backyard smoking so you’ll learn the secrets to perfect BBQ: use of a smoker and how they work; various fuels; types of wood; matching wood with foods; product identification; meat selection; trimming ribs, pork and briskets; time and temperature; proper techniques of smoking; developing “smoke ring” and “bark,” how and when to apply a rub; when, why and how to use a mop; making a dry rub; the four “flavor” stages; sauce testing; proper pork shredding techniques; what to look for in BBQ from start to finish; and discussions of BBQ regions.

You’ll learn, step-by-step, some incredible recipes that you can recreate at home with confidence: Smoked Crimini Mushrooms with Sun-Dried Tomato Pesto & Gorgonzola, Award-Winning RibStars Baby Back Ribs, “Rub Me Tender”® Brisket & Burnt Ends, Twice-Smoked Pulled Pork and BBQ Spiced Smoked Italian Sausage.

Folks, this is the quintessential class on smoking! 

(Tastings)

This is a demonstration class, so prepare to take notes!  

Sun. 11/16/14   12:00-4:00

 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!

 

36 openings available

$80.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2923

Sun, Nov. 16, 2014 @ 6:30 PM
I WITH I COULD COOK LIKE JULIA! SIMPLE FRENCH COOKING TECHNIQUES
 

I Wish I Could Cook Like Julia!

Simple French Cooking Techniques

(Hands On)

Aw….quit your whining and join us for the ultimate Julia Child cooking class! 

Julia Child brought the art of French cooking to the United States and did it by mastering one technique at a time.  If you want to cook like her, you’ll need to do that too. Many of us grew up watching her on some of the first cooking classes held on television!  If French cooking seems unapproachable to you, take a second look.  It’s really not.

In this high hands-on workshop, we’ll practice and perfect some basic French cooking techniques. And with seasoned culinary instructor Chef Jim Tinkham here to teach you, there’s no need to be intimidated by all the fancy French terms and cooking methods.

At the heart of French cooking is a deep appreciation for the food and the methods of preparation. It’s all about mastering one technique at a time. Tonight you’ll have the time, hands-on practice and professional help to do just that. You’ll learn the art of French cooking.

Chef Tinkham will take you through things step-by-step and teach them in a simplified, no-fuss way. Folks, you’ll find that French cooking is actually do-able. You’ll practice essential knife skills and learn excellent mise en place tips and tricks that will serve you well anytime you are in the kitchen. My guess is that you’ll also add a French phrase or two to your vocabulary!

We’ll channel Julia through fabulous menus featuring some of her favorite dishes such as: Shrimp Scampi, Steak au Poivre, Vegetables in Hollandaise Sauce, Pomme de Terre Anna, Bananas Foster Flambé.  By the end of our evening together, you’ll be a regular “Ratatouille”!

Julia would be so proud….and so will you!

(Tastings)  

Sun. 11/16/14   6:30-9:00

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!  

22 openings available

$60.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2924

Tue, Nov. 18, 2014 @ 6:30 PM
PARTY FOOD! GREEK STYLE!
 

Party Food! Greek Style!

(Limited Hands On) 

Two of our favorite Greeks are back in the house for another fun-filled evening of cooking, storytelling and camaraderie! Culinary instructors Mitch and Beth Kelloff love to share their passion for all things Greek ... the ingredients, the recipes, the flavors, the tastes (and free smells)!

Tonight in this special holiday-inspired cooking class, you'll do some of the cooking as you learn to make appetizers and "little plates" for your holiday entertaining ... and beyond. These Mezethes (a Greek word meaning "small plates of tasty morsels") are the start (and perhaps the very center) of a great holiday party: Holiday Dolmades (Stuffed Grape Leaves); Tyropitas (Cheese Triangles); and tomato and cheese kabobs. Whew! That's some appetizer buffet!

We'll throw in a Greek-inspired cocktail and make it a full-blown Mezethes Party! Opa!

(Tastings and Cocktail)
Tues. 11/18/14   6:30-9:00

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! 

22 openings available

$65.00

Beth & Mitch Kelloff

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2894

Tue, Nov. 18, 2014 @ 6:30 PM
5-WEEK PRO-SERIES III (Class 5) AFRICA
 

Professional Culinary Arts 

PRO-SERIES III

A 5-Week Cooking Fundamentals Series

for the Serious Cook!

Cuisines of the World

(Hands On)

 (Class 5)

Ready to conquer the world? Of cooking that is! And when I say “world” I mean let’s globetrot the flavors of the world!! This Pro-Series installment will take you to places you never thought you would go…with your cooking skills!

Build upon your existing skills or jumpstart your passion for cooking. This 5-week course will take you through some of the classic world cuisines, focusing on regional dishes, flavors, cooking methods, and preparation. (See below for complete details for each week)

If you’re serious about learning to cook, then join us for this class!

We will sit down after each class to taste the foods we cooked with paired wines from that country.  And to think you don’t even need a passport! 

  • Students should have a basic knowledge of cooking to take this course. 
  • Students are required to wear a white Chef's jacket to each class. 

Tues. 10/21, 10/28, 11/4, 11/11, 11/18, 2014
6:30-9:30

(No pre-req's. required)

Your registration fee of $749 also includes:

  • Tastings
  • Complimentary Chef’s Toque
  • A 4-Quart stainless steel Stock Pot (Retail value $120) from our brand NEW CCKC      Pro-Series Cookware line!
  • The opportunity to purchase additional pieces of our Pro-Series Cookware at  deeply discounted prices!

 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!

Class 1:

England, Scotland and Ireland                                                          

In this first class we will explore foods from England, Scotland and Ireland where so many of their dishes are roasted, braised and fried. Condiments are important with these foods as well!  Explore dishes such as English Cornish Pastry Scottish Cockaleekie Soup, Irish Beef Stew braised in Guinness, Colcannon and more.

Class 2: Spain & Portugal

Spain is known for its “small plates” loaded with flavor and Portugal with its cool ocean breezes.  Both cuisines yield lots of coastal seafood flavors. What about Shrimp & Chorizo Mojo Criollo, Mussels with Lamb Sausage & Tomatoes, Gazpacho, and Portuguese Baked Caramel Custard.

Class 3: France

It’s where it all the classics began folks!  Haute cuisine (literally “high cooking”) began with Catherine de’ Medici and reached its pinnacle with Auguste Escoffier, the founder of kitchen “brigade” as we know it today!  We’ll explore dishes such as  Coquilles St. Jacques, French Onion Soup from the Lyonnais Region, Burgundian Coq Au Vin and a Gratin of Spinach and Potatoes from the Basque Region.

Class 4: Germany

While Germans broil, saute or braise smaller pieces of meat, large pieces of meat are either braised or roasted. Often they marinade tough cuts of meats in buttermilk, wine, beer or vinegar. We’ll use all of these methods in class in dishes such as Sauerbraten, Weiner Schnitzle, Spaetzle, Blaukraut (Sweet and Sour Red Cabbage) and Apple Strudel – using phyllo dough for this classic German dessert!


Class 5: Africa

Believe it or not, the flavors of barbecue as we know it currently started in the North African area. Loaded with earthy, savory, robust flavors, these dishes are unbelievable power-packed! Tonight we explore the dishes of Africa such as Grilled Shrimp Piri Piri from the Mozambique, Kenyan Curried Corn, South African Curried Lamb & Beans, Moroccan Chicken and Apricot Tagine and, Boerewors, a South African Beef & Pork Sausage. 

18 openings available

$749.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2925

Wed, Nov. 19, 2014 @ 6:30 PM
KNIFE SKILLS
 

KNIFE SKILLS

(Hands On)

Any chef will tell you that there is no substitute for proper knife skills as the foundation for all other cooking skills.  We’ve been offering this powerhouse class since we opened in 1998 and interest hasn’t waned one iota! 

In this class you’ll learn all about knives that is right for you.  Sharpening, storage and other important information will be explored.  You’ll receive some important hands-on experience under the supervision and tutelage of Chef Richard McPeake.

This is a must for all of those serious about cooking. 

(Snacks)

 (Feel free to bring your own knives to class or you may use ours.)  

Wed. 11/19/14    6:30-9:00

  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!

 

24 openings available

$55.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2926

Thu, Nov. 20, 2014 @ 6:30 PM
GIRLS NIGHT OUT! AN EVENING OF GIRLFRIENDS & HOLIDAY TABLETOP DECOR IDEAS!
 

Girls Night Out!

Where The Boys Aren’t! 

An Evening of Girlfriends

and Holiday Tabletop Décor Ideas! 

(Demo)

Need a break from the manly and macho part of your world?  Perhaps a girls-only evening is what you crave.  Call the ladies and join us for an evening of great food and beautiful, yet simple, ideas for tabletop décor for upcoming holidays (Thanksgiving, Christmas and New Years!) 

There is only one boy we’ll invite to our party and that’s Larry Wheeler, the “Director of Ambiance” at the Intercontinental Hotel in KC.  We know him as an excellent instructor of creative table design with a knack for using items that are easily found.  These are ideas that you can re-create at home.  Tonight he’ll give us some creative ideas for holiday décor and theme parties that’ll take your holiday celebrations from “ho hum” to “holy cow!”

Larry challenges you to challenge HIM by bringing a favorite piece of décor that you would LOVE to know how to display with your holiday décor! That turkey platter that you’ll never use but that your Mom won’t let you throw away?  Your Aunt Beulah’s vase?  Whatever.  He’ll use it as an example to show you how to show it off right.  

And everyone will go home with a little fun gift to remember the “non-man” evening. 

Of course, you’ll enjoy a complimentary cocktail, a yummy dinner created by our Executive Chef Gary Hild and lots of fun, decorating tips, gifts and silly girl fun … who could ask for more?! 

So all you divas better get yourself registered or you’ll miss out! 

(Class, Cocktail, Dinner, Decorating Tips, and a Take-Home Gift) 

Thurs. 11/20/14   6:30-9:00

 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!

 

48 openings available

$55.00

Larry Wheeler

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2980

Fri, Nov. 21, 2014 @ 6:00 PM
FWN: "WINE, WOMEN & SONG" A PRIVATE CONCERT with SUZY BOGGUSS, MATRACA BERG and GRETCHEN PETERS
 

Flavorful Weekend Nights at the CCKC™

JOIN US FOR A VERY SPECIAL PRIVATE CONCERT!! 


“Wine, Women & Song”

With Suzy Bogguss, Matraca Berg and Gretchen Peters

 

What happens when you put three women - three critically acclaimed, award-winning singer/songwriters, three old friends, three artists with three unique voices - on a stage together with some guitars and a bottle of good cabernet? You get "Wine, Women & Song"! 


The three women in question are Suzy Bogguss, Gretchen Peters and Matraca Berg. All CMA winners, Suzy (Horizon Award), Gretchen (Song of the Year for "Independence Day") and Matraca (Song of the Year for "Strawberry Wine").  Of the trio, the Nashville Scene’s Michael McCall says: “together they shatter nearly every Nashville stereotype.  They’re three smart, progressive, well-balanced women – anti-divas, if you will – who spin real-life tales steeped in modern love and ripe with wit, depth and spiritual profundity.  Each has written classic Nashville tunes: Berg’s “Strawberry Wine,” Peters’ “Independence Day” and Bogguss’ “Hey Cindarella” would top any list of country feminist anthems.”  


The show is billed as "Wine, Women & Song: an evening of song, conversation and laughter with Suzy Bogguss, Gretchen Peters and Matraca Bert.  Expect plenty of all three! 

 

These three ladies have a long history together both as friends and as musicians.   Bogguss has co-written with both Berg and Peters, and recorded songs by both.  Since their first sold-out UK tour for Wine, Women & Song, the women have been writing and recording together, most recently at a four day retreat in a mountain cabin near Sewanee, Tennesee where they recorded an EP.

 

So, about this" Wine, Women & Song" tour…. I was lucky enough to be asked by Suzy to attend a private concert at Green’s Grocer just outside Nashville a few years ago.  It was the official video for "Wine, Women & Song".   It was about 75 people in a historic wood-floored grocery store … very intimate with amazing sound.  Some of the "best of the best" perform small private concerts here.  Anyway, these three ladies rocked the house.  It was truly mesmerizing.  You can get a glimpse of the concert at the “WineWomenSong” Facebook page or go to www.Suzybogguss.com for more information. 

 

Folks, we don’t get these kinds of opportunities often here in KC - This will be an exceptional concert!

Hope you’ll join us!

Friday, Nov. 21, 2014    7:00pm

(Doors & Bar open at 6:00pm)

 $110 per person

Includes:

  • Two glasses of wine
  • Appetizers
  • Autograph session immediately following the concert with all 3 entertainers
  • AND an amazing private concert in an intimate setting!!

About The Artists

 

In an industry filled with Ambiguity, Suzy Bogguss remains one of the rare artists who has managed to walk the line between critical acclaim and commercial success.  Fans and critics alike have admired Suzy’s vocal style, musicianship and meaningful lyrics for nearly two decades.  In the 90’s Suzy recorded nine albums for Capitol records, including one platinum and three gold sellers.  Raised in the small town of Aledo, Illinois, Suzy sang in her church choir and music was plentiful in the Bogguss home.  As a young adult, Suzy started strumming a guitar and singing – performing wherever she could find an audience.  She picked up a considerable following in the Midwest and started touring the country, driving herself from gig to gig in a camper truck.  Her string of country radio hits include eight top-10s.  She’s won CMA and ACM awards, as well as a Grammy for her contribution to Beautiful Dreamer, the Songs of Stephen Foster.   In 2007 Suzy released her critically-acclaimed album Sweet Danger, which succeeded in broadening her appeal and bringing her talents to an even wider audience.  In “Sweet Danger” she remains consistent in her unwillingness to be defined by the expectations of others. 

 

Her strong, supple voice and straightforward style are a clarion call for country fans looking for music with meaning.  Songs like “Aces,” “Drive South,” “Someday Soon,” “Outbound Plane” and “Letting Go” have taken her to the top of the country music charts.  Along the way she won raves from critics and her peers in all genres. She’s always been the type of artist to boldly listen to her instinct and chase that wily muse where it leads her.  Suzy Bogguss has always, and will always, take the road less travelled … and that has made all the difference in the world.

 

“I don’t like hot dogs and I don’t like anchovies.  I don’t like people who say there are too many guitar players in the world, and I especially don’t like singers who sneak up on their notes.  But I like Suzy Bogguss…she’s always in the tone center, her voice sparkles like crystal water and she ain’t all that bad looking boys and girls … she’s only one of the best.”  --Chet Atkins 
 

 

 

Matreca Berg, who was inducted in the Nashville Songwriters’ Hall of Fame recently, had her first No. 1 record as a songwriter at age 18, with “Faking Love” (T.G. Sheppard and Karen Brooks).  In the years since, she has written hits for artists such as Reba McEntire, Patty Loveless, Trisha Yearwood, Martina McBride and the Dixie Chicks.  The songwriter also recorded three CDs in 1990-1997 that brought her wide acclaim as a performer.  Berg’s song “Strawberry Wine” became one of the biggest country hits of 1996 for Deana Carter, and won her a CMA for Song of the Year in 1996.  Born into a highly musical Kentucky clan, as a teen Matraca was encouraged by her mother, backup singer Icee Bert.  She is married to singer-songwriter Jeff Hanna of The Nitty Gritty Dirt Band and is currently working on a new album.

 

 

Gretchen Peters’ passion for the song fuels all facets of her career, which has brought her to the Grammy’s twice as a songwriter, won her a CMA Song of the Year award for the groundbreaking “Independence Day”, taken her on repeated sold-out tours across the UK and Ireland, and seen the release of six critically acclaimed albums.  Of her music, the Associated Press states “This is not jukebox music – the stuff that exists to fill in the pauses in conversation.  This IS the conversation.””  Peters has accumulated accolades as a songwriter for artists as wide-ranging as Martina McBride, the Neville Brothers, Faith Hill, Etta James, Trisha Yearwood, Bryan Adams, Patty Loveless and George Strait. In 2007 Peters released the critically acclaimed Burnt Toast and Offerings, which made numerous year-end “best of” lists.  Her newest album, a collaboration with singer/songwriter Tom Russell is entitled One To The Heart, One To The Head.

28 openings available

$110.00

n/a

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2927

Fri, Nov. 21, 2014 @ 6:30 PM
NEW! FWN: "FLORIBBEAN" CUISINE (This class has been moved to Sat. 11/22/14)
 

This class has been moved to Sat. 11/22/14. 

Please go to that date to register for the class.  Thank you! 

NEW! 

Flavorful Weekend Nights at the CCKC™

“FLORIBBEAN” CUISINE

(Hands On)

Key West, Florida is somehow more Caribbean than Floridian. Its plethora of transplanted artists, writers, hippies and of course, chefs work very hard to keep it that way too!  Bikes are the norm weaving their way through colorful streets.  Happy hours and the elusive “green flash” are a must, with the general move afterwards towards dinner, usually under the canopy of lights strung from tree to tree and ALWAYS centered around the ocean. 

Floribbean Cuisine is heavily influenced by immigrants from Haiti, the Bahamas, Jamaica, Cuba and even South America and emphasizes extremely fresh ingredients and complex medleys of spices, seafood and poultry, and a generous use of fresh fruit and tropical citrus, all with an unpretentious and natural presentation style.  

Let’s catch the “Keys Disease”…that sudden desire to cut ties with home and move to “the Keys” and learn about the components of  Floribbean.  Chef Jim Tinkham will take us there. 

We’ll begin with a little toddy reminiscent of the famous St. Germain Restaurant and then move to an appetizer of Ceviche Cocktail Martinis.  Next Pan-Seared Baramundi with a Mango Jalapeno Salsa, Braised Asparagus Spears with Prosecco Vinaigrette and finally Key Lime Pie Shooters Yeah, Mon!

(Tasting and Wine)  

Fri. 11/21/14   6:30-9:00

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!

0 openings available

$75.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
2928

Fri, Nov. 21, 2014 @ 6:30 PM
FWN: WHITE TRASH XMAS PARTY!- NOTE: Class has been moved to Sat. 11/22/14
 

This class has been moved to Sat. 11/22/14

Please see that date to register!  Thanks!

Flavorful Weekend Nights at the CCKC™

WHITE TRASH XMAS PARTY!!

 (Hands On)

You know you’re a redneck  ...  when you sign up for a cooking class with a name like that! The recipes featured in this special class will no doubt become your favorite “go-to” entertaining horsie’douvers” and be instant traditions!  

At The Culinary Center we’re often proud to say that “you won’t find this class anywhere else” and although we may not bust our buttons around town on this one, we’re pretty sure you’re NOT gonna find it anywhere else in the city.  

Where oh where would you find a chef like Sandy DiGiovanni who not only came up with this brilliant class concept, but CANNOT wait to teach it and is at this very moment gathering low-brow serving trays, sparkly garland and red Solo cups, for holiday ambiance. (Actually Sandy is famous for her “White Trash Parties!”)  Prepare for some great stories, seasonal party ideas, decor and games.  Party On!!   

Chef Sandy will take you through hillbilly party favorites like Braunsweiger Pate, Mini Corndog Muffins, Oprah’s Deviled Eggs, Sloppy Joan Sliders, Twinkie Tiramisu and of course, Natty Lite and hooch!    We’ll also create a festive White Trash Candy Snack Mix that would make a mighty fine home-made Christmas gift for your favorite distant relatives and friends too!  Yes siree Bob!  

Sure, we’re poking some fun but Chef Sandy doesn’t know how to put out bad-tasting food so no matter how “hillbilly holiday chic” these recipes sound … they will be dog gone delicious and easy to make!   Heck you might even host your OWN “White Trash Holiday Party!”  

No need to be uppity … you know you want to take this class!  Now put down that box wine, get out your favorite ugly Christmas sweater and register for this one-of-a-kind holiday class!    Ho Ho Ho….Get ‘er done! 

(Tasting, on holiday paper plates of course and you’ll take home (re) Gift!)
Fri 11/21/14 (Moved to 11/22/14)   6:30-9:00

 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!

 

0 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
2929

Sat, Nov. 22, 2014 @ 10:00 AM
TINY TOTS IN THE KITCHEN: CURIOUS GEORGE & THE MISSING BANANAS
 

Tiny Tots in the Kitchen™

(Ages 2-4) 

Curious George

and the Missing Bananas

(Hands On)

That little mischievous monkey, Curious George, got into our kitchen last night and hid all of our bananas! We need all tiny chefs (and their adult cooking partners) to join our “Banana Safari” as we search high and low for those lovely yellow fruits so we can use them today in our cooking class!

It’s is a great day to spend time with your child here in our kitchen where you will create some wonderful memories (and photo ops!), while your budding chef starts on the road to learning important kitchen and life skills. We’ll be “cooking up fun” as the kids learn how follow instructions as we stir and whisk and crack an egg. We’ll learn how to cut some fruit (using very kid-friendly knives!), and your young chef will learn how rewarding it is to eat something they’ve made with their own two hands!  We keep it simple, engaging and interactive so nobody nods off or gets bored.

We’ll work together as teams to make Chocolate-Dipped Frozen Bananas on a Stick (covered with Sprinkles of course!); Banana & ‘Nilla Wafer Pudding Cups; and your very own mini loaf of Banana Bread to take home!

This is a great class designed to introduce your tiny chef to the pleasures of the kitchen in a way that they can understand. Each child will go home with a special Curious George gift!

(Tasting, Take-Home Mini Banana Bread and Special Gift)  

Sat. 11/22/14   10:00-12:00

Class fee of $75 is per Adult/Child team.  

Please note that “seats available” refers to the number of Adult/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!

 

7 openings available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2977

Sat, Nov. 22, 2014 @ 6:30 PM
FWN: WHITE TRASH XMAS PARTY!
 

This class was moved from Friday, 11/21/14

Flavorful Weekend Nights at the CCKC™

WHITE TRASH XMAS PARTY!!

 (Hands On)

You know you’re a redneck  ...  when you sign up for a cooking class with a name like that! The recipes featured in this special class will no doubt become your favorite “go-to” entertaining horsie’douvers” and be instant traditions!  

At The Culinary Center we’re often proud to say that “you won’t find this class anywhere else” and although we may not bust our buttons around town on this one, we’re pretty sure you’re NOT gonna find it anywhere else in the city.  

Where oh where would you find a chef like Sandy DiGiovanni who not only came up with this brilliant class concept, but CANNOT wait to teach it and is at this very moment gathering low-brow serving trays, sparkly garland and red Solo cups, for holiday ambiance. (Actually Sandy is famous for her “White Trash Parties!”)  Prepare for some great stories, seasonal party ideas, decor and games.  Party On!!   

Chef Sandy will take you through hillbilly party favorites like Braunsweiger Pate, Mini Corndog Muffins, Oprah’s Deviled Eggs, Sloppy Joan Sliders, Twinkie Tiramisu and of course, Natty Lite and hooch!    We’ll also create a festive White Trash Candy Snack Mix that would make a mighty fine home-made Christmas gift for your favorite distant relatives and friends too!  Yes siree Bob!  

Sure, we’re poking some fun but Chef Sandy doesn’t know how to put out bad-tasting food so no matter how “hillbilly holiday chic” these recipes sound … they will be dog gone delicious and easy to make!   Heck you might even host your OWN “White Trash Holiday Party!”  

No need to be uppity … you know you want to take this class!  Now put down that box wine, get out your favorite ugly Christmas sweater and register for this one-of-a-kind holiday class!    Ho Ho Ho….Get ‘er done! 

(Tasting, on holiday paper plates of course and you’ll take home (re) Gift!) 
Sat. 11/22/14   6:30-9:00

 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!

23 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2978

Sat, Nov. 22, 2014 @ 6:30 PM
NEW! FWN: FLORIBBEAN CUISINE
 

This class was moved from Fri. 11/21/14

NEW! 

Flavorful Weekend Nights at the CCKC™

FLORIBBEAN  CUISINE

(Hands On)

Key West, Florida is somehow more Caribbean than Floridian. Its plethora of transplanted artists, writers, hippies and of course, chefs work very hard to keep it that way too!  Bikes are the norm weaving their way through colorful streets.  Happy hours and the elusive “green flash” are a must, with the general move afterwards towards dinner, usually under the canopy of lights strung from tree to tree and ALWAYS centered around the ocean. 

Floribbean Cuisine is heavily influenced by immigrants from Haiti, the Bahamas, Jamaica, Cuba and even South America and emphasizes extremely fresh ingredients and complex medleys of spices, seafood and poultry, and a generous use of fresh fruit and tropical citrus, all with an unpretentious and natural presentation style.  

Let’s catch the “Keys Disease”…that sudden desire to cut ties with home and move to “the Keys” and learn about the components of  Floribbean.  Chef Jim Tinkham will take us there. 

We’ll begin with a little toddy reminiscent of the famous St. Germain Restaurant and then move to an appetizer of Ceviche Cocktail Martinis.  Next Pan-Seared Baramundi with a Mango Jalapeno Salsa, Braised Asparagus Spears with Prosecco Vinaigrette and finally Key Lime Pie Shooters Yeah, Mon!

(Tasting and Wine)  

Sat. 11/22/14   6:30-9:00

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!

17 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2930

Sun, Nov. 23, 2014 @ 10:00 AM
TRUFFLE-ICIOUS CHOCOLATE WORKSHOP
 

TRUFFLE-CIOUS

Chocolate Workshop

(Limited Hands On)

Let’s learn about chocolate today as we roll up our sleeves and dive into making truffles – rich confections made with a mélange of melted chocolate, butter or cream, sugar, and various flavors such as liquors, spices, coffee, and nuts. Some are dipped in more chocolate; some are rolled in shaved chocolate or cocoa powder. 

In this class, you’ll learn fundamentals of working with chocolate AND be one step ahead of your holiday gift giving or entertaining as you’ll leave with beautifully packaged truffles designed by YOU!

(Tasting)  

Sun. 11/23/14  10:00-12:30

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!

 

21 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2932

Sun, Nov. 23, 2014 @ 10:00 AM
FULL DAY!THE ITALIAN COOKING COURSE
 

FULL DAY!

THE ITALIAN COOKING COURSE

(Hands On)

If you’d like to learn how to cook, what better way than to immerse yourself into Italian cuisine than to cook alongside someone who is an expert.  Well, here’s your chance Chef Sandy DiGiovanni, (NBC’s “America’s Next Great Restaurant”) has that kind of personality that will make learning fun and believe me, she is a great culinary teacher.  When you finish this class you’ll have a Sicilian island’s worth of experience in this intensive, interactive class.  

You’ll be creating Insalata Alla  Eoliana, Tomato, Anchovy & Caper Crostini, Insalata Siciliana (Sicilian Orange & Fennel Salad), the secret of perfect Risotto Con Funghi (Rissoto with Mushrooms), Sugo de Pomodoro, Sicilian Tomato Sauce, Homemade Meatballs, a special pasta dish, Braciole (stuffed, rolled, seared & braised beef), Vrocculi Affucati (drowned broccoli or cauliflower), and for dessert,  Crostata di Fichi e Pere (Pear and Fig Tart).   Mama Mia! 

In addition, you’ll will learn to make the perfect Espresso Coffee Liqueur! 

Sandy will teach plating and presentation techniques plus how to set up an Italian pantry so you can recreate these babies at home.  Lunch will be prepared by you and you’ll take home some of your culinary creations too!

A not-to-be-missed culinary cooking experience with lots of “Chef Sandy” time!

(Tasting, Lunch and Take-Home Foods) 
Sun. 11/23/14   10:00-3:00

 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!

 

22 openings available

$125.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2931

Sun, Nov. 23, 2014 @ 6:30 PM
PAN SAUCES-QUICK, RICH & SAVORY ADDITIONS TO YOUR REPERTOIRE
 

PAN SAUCES

Quick, Rich & Savory

Additions to Your Cooking Repertoire

(Hands On)

Elevate your cooking to a new level with the rich and savory pan sauces you’ll learn to make this evening from Chef Richard McPeake. Don’t be scared – it’s amazingly easy once you master a few of Chef’s secrets. You’ll soon see that with just a handful of ingredients and in just a matter of minutes, you can create an impressive sauce that looks and tastes just as good as some of those “fancy-schmancy” French sauces … in much less time and with much less effort!

Pan sauces cook quickly and, when done correctly, can take your dish over the top – a plain boneless chicken breast becomes a delicious feast; a modest pork chop is now a taste sensation; a simple pan-fried steak turns into a mouth-watering masterpiece!

You’ll work alongside Chef Richard to learn all the basics: the “fond” … how to get it and what to do with it; what does it mean to “deglaze;” adding aromatics into the mix; whether to use wine, broth or juice; what fresh herbs and flavorings are best to incorporate into the sauce; and everything you need to know about reductions. We’ll even explore the best of types of skillets to use for making pan sauces.

We’ll learn Chef’s favorite pan sauce recipes and variations including three Travel Holiday Award winning dishes! (Read that again!) Plaza III Restaurants” Fresh Portabella Marsala Wine Sauce (great for veal, pork or chicken dishes) and its Smitane Sauce (Lemon Sour Cream Sauce - excellent on turkey cutlets), plus Fedora Restaurant’s Balsamic Red Wine Butter Glaze for Tender Tips.

(Tasting) 
Sun. 11/23/14   6:30-9:00

 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!

 

20 openings available

$60.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2933

Sat, Nov. 29, 2014 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: LET'S DECORATE HOLIDAY COOKIES TOGETHER!!
 

Li’l Kids in the Kitchen™

(Ages 5-8) 

Let’s Decorate Holiday Cookies Together!

  (Hands On)

Today will surely become one of your favorite holiday memories when you and your little chef (age 5-8) team up to decorate festive holiday cookies! 

The fun will start as Master Cookie Decorator Shannon Hartnett teaches some basic decorating techniques just perfect for your Li’l Bakers.  Then we break out the piping bags of icing, sprinkles, decorations and let the decorating magic begin! Instructor, Shannon Hartnett will show you how to decorate with a variety of icings and clever techniques to take your holiday treasures over the top!

You’ll even learn to package your decorated cookies to give them as holiday treats or leave out for Santa on Christmas Eve!

(Snacks and Take-Home Cookies) 

Sat. 11/29/14   10:00-12:00

Class fee of $75 is per Adult/Child team.  

Please note that “seats available” refers to the number of Adult/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!

 

1 opening available

$75.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2934

Sat, Nov. 29, 2014 @ 10:00 AM
NEW! GUYS ONLY! COOK FOR YOUR GAL TONIGHT...AND GET HER TO STAY FOR BREAKFAST!
 

NEW!!

For Guys Only! 

HOW TO COOK FOR YOUR GAL TONIGHT

…AND GET HER TO STAY FOR BREAKFAST!

(Hands On)

So, you’ve thought of everything to woo that special someone you’ve invited over for a romantic dinner…champagne, roses, candlelight, pizza delivery (insert scratching record sound) …WHAT??! OH NO YOU DIDN’T!!  If you’re expecting her to stick around for breakfast, you’d better come up with something better than that!

Enter Chef Sandy DiGiovanni who has wanted to teach this guys’ class for some time now!  She knows that the way to your sweetie’s heart is through her tummy….so she’ll teach you how easy it is to create a mouth-watering menu from scratch that’s sure to impress … complete with a Shopping List to take home with you!

Mussels In White Wine Cream Sauce, Rosemary Shrimp Skewers, Lemon-Caper Risotto, Roasted Asparagus and, if you get lucky (Yep, we went there!), you’ll also be treating them to a hearty breakfast of Ricotta Pancakes with Strawberry Coulis, Whipped Cream and Candied Bacon.  

Send them on their walk of shame satisfied….. with memories of a great dinner (and breakfast), silly!

(Tasting) 

Sat. 11/29/14   10:00-12:30

 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!

 

24 openings available

$55.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2935

Sat, Nov. 29, 2014 @ 6:30 PM
NEW! FWN: WHISKEY SMACKDOWN: SCOTCH VS. BOURBON
 

NEW! 

Flavorful Weekend Nights at the CCKC™

WHISKEY SMACKDOWN  

Scotch vs. Bourbon

(Limited Hands On)

PC vs. Mac, King Kong vs. Godzilla, donkeys vs. elephants.  There is challenge around every corner.  Tonight we will pit the two “biggies” of scotch and bourbon against each other to see which one comes out on top.  Heck, these two contenders can’t even agree on spelling (is it “whiskey” or “whisky”?) so expect some heated opinions!  

We’ll get to the bottom of the barrel with straight-up and cocktail tastings (like a Traditional Southern Mint Julep and a Rob Roy) as well as a beautiful menu featuring dishes like Caramelized Onion and Gruyere Bruschetta, Bib Lettuce Salad with Pears and Crispy Country Ham, Seared Salmon with Mixed Mushroom and Leek Fondue, Oak Grilled Flat Iron Steak with Tobacco Onions, and Dark Chocolate Pots de Crème.  Expect to get your hands in on the action as well! 

Let the battle begin! 

(Tastings of Food and Liquor)

Sat. 11/29/14   6:30-9:00

 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!

 

20 openings available

$75.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2936

Sun, Nov. 30, 2014 @ 6:30 PM
SENSATIONAL FISH AND SEAFOOD
 

Sensational

Fish and Seafood

(Limited Hands On)

Executive Chef Jim Tinkham returns to our kitchen for another one of his popular fish and seafood classes and he’s designed a sensational menu!

But first, we’ll learn the basics of buying, storing, prepping, seasoning and handling fish and seafood – all the important things every cook should know. We’ll take that newfound knowledge and put it to the test as we learn to make some delicious, easy-to-recreate recipes including Coquilles St. Jacques, a real show-stopper of beautiful scallops, mushrooms and cream; Pan-Seared Salmon with Mushrooms, Spinach and a Balsamic Honey Glaze; and Crispy Tilapia Cutlets.

(Tasting)   

Sun. 11/30/14   6:30-9:00

 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!

 

24 openings available

$62.50

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2937

Mon, Dec. 1, 2014 @ 6:30 PM
TAKE THE CONFUSION OUR OF "FUSIAN": ASIAN APPETIZERS WITH A GLOBAL TWIST!
 

Take the Confusion Out of “Fusian” 

Asian Appetizers with a Global Twist 

(Hands On)            

Give your next party an Asian theme with these unique appetizers that combine elements of various culinary traditions with spectacularly flavorful results. These culinary gems are hard to categorize, fun to make, and impossible to resist.

Join Chef Sophia Chatfield in our kitchen this evening as she teaches you some of her newest fusion recipes including Crab Purses, Crispy Fried Sushi with Avocado Aioli, Grilled Chicken Wings with Sriracha Yuzu Sauce, Chinese BBQ Shrimp, Bulgogi Banh Mi (Vietnamese-style sandwich). Wow! What a lineup!

Grab an apron and let’s get cooking … Asian style!

(Tasting)  

Mon. 12/1/14   6:30-9:00

 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!

 

24 openings available

$55.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2938

Tue, Dec. 2, 2014 @ 6:30 PM
TUSCAN FARMHOUSE COOKING
 

Tuscan Farmhouse Cooking

(Hands On)

Tuscan families and friends often gather around long wooden tables outside ancient farmhouses and villas to savor a beautiful meal, sip a perfect wine and enjoy lively conversation.

Tonight we take you away to such a setting all centered around the foods of Tuscany. Heavenly aromas drift from our kitchen, carrying you directly to this charmed land of endless vineyards, rows of tall cypress trees and gently rolling hillsides.  And the food of Tuscany – rustic and simply sensational!

Join Chef Sandy DeGiovanni as we create a beautiful Tuscan meal together, learning cooking fundamentals along the way. We’ll create an inspiring meal designed around Potato Gnocchi with Peas Prosciutto and Ricotta, Filetti al Balsamico, Sautéed Spinach with Garlic, and Truffled Mashed Potatoes.  We’ll finish the evening with one of Sandy’s favorite desserts and a glass of a very special homemade liqueur.   

(Dinner and a glass of Homemade Liqueur)
Tues. 12/2/14    6:30-9:00

24 openings available

$65.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2939

Wed, Dec. 3, 2014 @ 6:30 PM
GIRLS NIGHT OUT! REINDEER GAMES FOR GIRLS!
 

Girls Night Out! 

REINDEER GAMES FOR GIRLS! 

(Demo)

Let’s be clear…Rudolph is NOT invited to this holiday party. It’s for the “lady reindeers” only and it’s hosted by none other than the “Master of Holiday Mixology” Bruce Campbell and “Celebrity Chef & Master Reindeer Gamer” Sandy DiGiovanni.

 We’ll start with a roaring fire and a holiday cocktail.  Then we’ll get down to business as we learn how to make some classic holiday cocktails. And no need to get your antlers in a twist because we will also learn some wicked holiday appetizers to go with our cocktails.  (Wouldn’t want to send you out in the snow with twisted antlers now would we?)

Bruce (aka-The Food & Beverage Guy) has 25+ years in the restaurant business which has shown him that there are some classic holiday drinks that never go out of style so get ready to be educated in the art of the Hot Buttered Rum, Hot Mint Chocolate and Apple Barrel Après-Ski Toddy! On the cool side we’ll learn how to make Old-Fashioned Egg Nog, Cranberry Caipirinha and my personal favorite, the Candy Cane Martini.

To round out our holiday concoctions, we’ll explore several variations of sparkling wine cocktails including Kir Royale, Pink Rose and Champagne Punch!  And yes, ladies, we will taste some of these lovely libations.

On the food side, we’ll visit treats such as Fancy Prancer’s Gourmet Tartlets, Santa’s Deer Pokers, Italian House Top Tiles and (stay with me here), those famous Dear Nuts.   I’m not sayin’ we won’t end up with the same red nose as that famous reindeer!  Oh c’mon!

If that’s not enough fun, Bruce and Sandy want to play a little “reindeer game” called “Name That Mystery Drink” which ought to be entertaining, to say the least!  Let’s go down in history, shall we?

(Heavy Appetizers and Cocktail Tastings) 
Wed. 12/3/14   6:30-9:00 

28 openings available

$60.00

Bruce Campbell & Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2940

Fri, Dec. 5, 2014 @ 10:00 AM
FESTIVE HOLIDAY BREADS: JULEKAKA & VANILLA CHALLA
 

Festive Holiday Breads

Julekaka & Vanilla Challa

(Hands On)

With the holidays fast approaching and the weather nice and cold, we’re thinking it’s the perfect time of year to learn how to make some festive holiday breads. Fire up the oven and let’s get kneading as we learn to create two specialty breads. Eager to show us how it’s done is breadmaker extraordinaire Paul McCool.

Working alongside this charming baker, you’ll create your very own Julekake, a Norwegian tradition; our version will feature sweet golden raisins, fragrant cardamom, and a zing of lemon zest.

You’ll learn how to properly knead, ferment, and shape this beauty and then take it home to bake in your own kitchen!  Paul will also show you how to make a Vanilla Challah.

Folks, the only thing that smells better than fresh-baked bread is fresh-baked bread with vanilla!  With its gentle sweetness and deep mahogany crust, it’s a delight to the nose, mouth, and eyes, all at once! You’ll mix, knead, ferment, braid and take home this lovely bread to bake in the morning!

(Tasting & 2 Take-Home Ready-To-Bake Breads)  

Fri. 12/5/14   10:00-1:00

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!

 

24 openings available

$65.00

Paul McCool

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2941

Sat, Dec. 6, 2014 @ 10:00 AM
PERFECT POVITICA BREAD - LEARN TO MAKE THIS KANSAS CITY TRADITION!
 

PERFECT

POVITICA BREAD 
Learn to make this Kansas City tradition!

 (Hands On)

Who doesn’t love Povitica?

We are delighted that Rachel Ciordas, is in the kitchen to share her recipes and know-how as we learn to create this beautiful and versatile bread. Povitica (pronounced “poh-vee-TEET-sah” is a yeast-raised dough with a variety of fillings – sweet or savory – rolled, and baked to perfection in a loaf pan. This swirled bread is a nostalgic favorite of many Eastern Europeans and their descendents … and, guess what, Rachel’s hubby Ionut, just happens to be from Romania where Povitica is beloved and known as “Cozonac.”

Today you’ll learn all about the ingredients that go into making this stuffed sweet yeast bread. You’ll learn rolling techniques and how to make two fabulous fillings – the traditional Walnut Filling and the irresistible Classic Cream Cheese Filling. You’ll garner lots of ideas for different shapes and filling variations, too.

Although traditionally served on special occasions, this versatile bread is perfect with your morning coffee … a lovely addition to any meal and can be served as an evening dessert! How many breads can make that claim? Once you learn how to make this delightful bread – the sky is the limit on gift giving!

Tradition says that a gift of homemade Povitica from one family to another is a symbol of respect – which makes your handmade masterpiece the perfect Hostess Gift!

Today you’ll be learning it ALL: first, you’ll make a batch of dough that you’ll take home. Then, you’ll whip up some yummy filling. And finally, you’ll roll and fill your very own loaf of dough to take home to bake. Bake it up and serve it right away OR freeze it for later when company arrives! It just does NOT get any better than that my friends!

Please bring a loaf pan to class.

(Tasting and Take-Home Dough and Ready-to-Bake Filled Loaf of Povitica)   
Sat. 12/6/14   10:00-1:00 

20 openings available

$65.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2942

Sun, Dec. 7, 2014 @ 10:00 AM
LI'L KIDS IN THE KITCHEN-FROSTY THE SNOWMAN'S BAKERY!
 

Li’l Kids in the Kitchen™

(Ages 5-8)

Frosty The Snowman’s Bakery!!

(Hands On)

With a corncob pipe, a button nose, and two eyes made out of coal, Frosty the Snowman is hard to miss!  During the weather months, he’s the man about town and is heading here to the Culinary Center of Kansas City!

Join “Head Snowman Builder” & Culinary Instructor Margo Mikkelson on this fun journey where your li'l chef will learn new, cool (see what we did there?) culinary skills, important kitchen "do’s and don’ts" and easy to recreate, yummy dishes. You can leave your mittens off because we’ll have kitchen-safe gloves for you to wear.

Before diving into the snow pile of fun, grab a cup of Frosty’s Brrrr-y Punch to get those creative juices flowing. Then you’ll start with creating a Frosty family favorite…you guessed it…Snowman cookies complete with icing (you may even have a top hat to finish it off, you never know it may just hop up and start to dance around!). Dust your hands off and head over the hills of snow to create a batch of “Over The Hills of Snow” Fudge!

Once the day is complete, we’ll all wave goodbye, but don’t you cry, this class will be back again someday (next winter of course!)   Bring your camera! 

(Tastings and Take-Home Desserts) 

SUNDAY 12/7/14  10:00-12:00
(please note that the newsletter incorrectly listed 12/7/14 as a Sat.)

  Class fee of $75.00 is per Adult/Child team. 

Please note that “seats available” refers to the number of Adult/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!

6 openings available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2943

Sun, Dec. 7, 2014 @ 10:00 AM
"DEATH BY CHOCOLATE"-A FULL-DAY CHOCOLATE WORKSHOP
 

“Death by Chocolate” 

A Full-Day

Chocolate Workshop

(Hands On)

Ladies and gentlemen, prepare to dive into one of the most decadent classes we offer – a FULL-DAY class that explores cooking with chocolate and is taught by veteran chef, Restaurateur, and Culinary Instructor, Richard McPeake. 

The day will begin with full instruction on the various types and styles of chocolate.  Then we’ll put on an apron and “rock and roll” through tempering, cooking styles, melting, leavening, soufflés, equipment, temperature, storage, when to use which type of chocolate, oil levels…you name it! 

You’ll get into chocolate up to your elbows as you make Chef Richard’s Award Winning Chocolate Nut Gateaux. (1st place – 3 years in a row at the Missouri Restaurant Show!)  Also, his famous Chocolate Truffle Cake, a “fall proof” (yes, you heard us!) Chocolate Soufflé, Ganache, and a homemade Hot Fudge Sauce to die for! 

In addition, you’ll learn the fundamentals of dipping with chocolate when you create Grand Marnier-Injected Chocolate Dipped Strawberries!

Each student will take home some handmade Hot Fudge Sauce and a belly-full of chocolate tastings. 

(Light lunch and Tastings)  

Sun. 12/7/14  10:00-3:00

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!

 

20 openings available

$125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2944

Sun, Dec. 7, 2014 @ 6:30 PM
FAMILY FAVORITES: SOUPS & STEWS
 

Family Favorites

Soups & Stews

(Demo)

Today we learn how to make Chicken Fricassee, Crab and Corn Bisque & Hearty Beef and Vegetable Soup as our own Chef and Raconteur Tim Hall leads the way. 

Everyone is clamoring for more of his outstanding soups and stews classes so here you go … a fun class loaded with hearty offerings fit to warm your body and soul on a cold winter’s night.

You’ll discover the tips and tricks of making fabulous soups and stews of your own as we explore Chef Tim’s all-time favorite soups starting with one that he describes as a “heritage” recipe: “I grew up eating Mom’s Chicken Fricassee. The aromas and the taste never fail to transport me to another time 50 or 60 years ago.” (We can’t wait to taste the Drop Dumplings!)

Tim’s Crab and Corn Bisque is not only one of his personal favorites but a favorite throughout his home state of Louisiana. It’s a thick, rich soup consisting of pureed seafood and cream.

Chef Tim credits his wife Carol with the final offering in today’s class because “she makes the best Hearty Beef and Vegetable Soup in the world ... really!” It’s one of those preparations that require a long cooking time … which makes it a great way to spend a brisk November day. (We hear Tim offers up a way to make it kid-friendly and that this soup freezes beautifully!)

And, because a good bowl of soup deserves a good bread to go with it, Tim will show us how to pair the right breads with each of these hot pots of gold.

We’ll learn how to recreate these gems step by step and, along the way, garner some culinary knowledge on how to make a stock as a soup base, how to prepare and use a roux to add dimension, the benefits of pureeing, all about broths and thickening agents and more! And, of course … we’ll sample everything!

Ah, the wonderful warming properties of a good soup or stew – nothing better to get you through these cold winter months! And you’ll take home Cornbread mix too! 

(Generous Southern Tasting & Take-Home Cornbread Mix)  

Sun 12/7/14   6:30-9:00

 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!

 

24 openings available

$55.00

Tim Hall

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2945

Mon, Dec. 8, 2014 @ 6:30 PM
OLD-FASHIONED CHRISTMAS COOKIES & TREATS
 

Old-Fashioned

Christmas Cookies & Treats

(Limited Hands On)

As I was designing the roster for this class catalog, I realized that I don’t have a course covering classic time-honored Christmas cookies and treats. Duh.

Sometimes we cooks just assume that everyone knows how to make ‘em and that’s not always the case.  You may have these recipes sitting in some rag-tag recipe box but do you really know the fundamentals behind the instructions? That’s the question.

Culinary instructor Christina Robson stepped right up to the task of helping us carry on some age-old traditions in the form of Sparkle Shortbread Cookies, Almond Spritz Cookies (you know, the ones that you squeeze out of the machine!), Toffee, Chocolate and Peanut Butter Balls, Molasses Crinkles, Iced and Decorated Sugar Cookies (along with a no-fail Icing recipe) and one of her favorite no-bake treats.  Great class for the younger set, eh?

Let’s keep the light on for this cookie tradition. You’ll get to sample these treats from a beautifully decorated buffet. 

Bring a container to take some cookies home….how about one of those old-fashioned tin ones?!

(Tastings, Coffee (for dunking!),

and Take-Home Treats)

Mon. 12/8/14   6:30-9:00

 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!

 

19 openings available

$50.00

Christina Robson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2946

Sat, Dec. 13, 2014 @ 10:00 AM
TINY TOTS IN THE KITCHEN: "RED-NOSED" RUDOLPH ADVENTURE!
 

Tiny Tots in the Kitchen™

(Ages 2-4)

“Red-Nosed” Rudolph Adventure!!

(Hands On)

Oh the weather outside is well…just plain cold! But that won’t stop us from having the best culinary adventure yet! We’re putting on our snow suits and hopping on Santa’s sleigh for a great day led by the coolest reindeer of all of course, Rudolph! 

Here at the Culinary Center of Kansas City we continue to create unique cooking experiences for our tiny chefs (and their adult sous chefs). Today, Rudolph, with his nose so bright, and Culinary Instructor Margo will guide us through learning new culinary techniques, important kitchen safety skills all while creating delicious, kid-friendly recipes.

We’ll mix, scoop, and bake Classic Reindeer cookies complete decorative chips of your choice! Then we’ll help Rudolph complete his favorite cupcakes with a variety of toppings! Finally we’ll create a craft to commemorate our experience with Rudolph!

Bring your cameras…this is one photo opportunity you won’t want to miss!!

(Tastings and Take-Home Craft) 

Sat. 12/13/14  10:00-12:00

Class fee of $75 is per Adult/Child team.  

Please note that “seats available” refers to the number of Adult/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!

 

5 openings available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2947

Sun, Dec. 14, 2014 @ 11:00 AM
SANTA'S WORKSHOP: GINGERBREAD HOUSE PARTY! (Session 1)
 


Reservations for this class have been temporarily suspended. Please feel free to join the waitlist in order to be notified when class registrations are reopened.


Celebrating our 17th year of the popular….

Santa’s Workshop: 

Gingerbread House Party!!

(Session 1)

(Hands On)


The holidays just aren’t complete without a visit to the most fabulous Gingerbread House Party in town – going on our 17th year! The Merry Elves of The Culinary Center of Kansas City invite all you “kids” – young and old – to get together for an old-fashioned, pre-holiday festivity complete with a roaring fire, holiday music and a steaming cup of cocoa!

There is no better way to welcome the holidays than by building a REAL Gingerbread House to admire (and nibble on) for weeks to come! We’ll show you how to do it and have the “building materials” ready! Then all you have to do is choose from a huge variety of edible decorations and let your imagination run wild. (Half the fun is watching the kids choose their decorations from our Candyland Island !) We’ll also have Santa’s Magic Royal Icing ready to squeeeeze!

Reserve early and bring your camera!  (Children must be accompanied by an adult.)

Only 2 sessions offered this year so register early!! 

Head Elf:

CCKC "Main Dish" -Laura Laiben....and her Merry Elves

(SESSION 1)

 Sun., 12/14/14   11:00-1:00

(Second session also offered on same day from 3:00-5:00)

Class fee of $79.50 is per each Adult/Child team;

($60 for each additional Adult or Child)

 (Each fee includes one gingerbread house)

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!

 

0 openings available

$79.50

The Main Dish - Laura Laiben

At The Culinary Center

Event/Date Description Openings/Price/Location
2948

Sun, Dec. 14, 2014 @ 3:00 PM
SANTA'S WORKSHOP: GINGERBREAD HOUSE PARTY! (Session 2)
 


Reservations for this class have been temporarily suspended. Please feel free to join the waitlist in order to be notified when class registrations are reopened.



Celebrating our 17th year of the popular….

Santa’s Workshop: 

Gingerbread House Party!!

(Session 2)

(Hands On)

The holidays just aren’t complete without a visit to the most fabulous Gingerbread House Party in town – going on our 17th year! The Merry Elves of The Culinary Center of Kansas City invite all you “kids” – young and old – to get together for an old-fashioned, pre-holiday festivity complete with a roaring fire, holiday music and a steaming cup of cocoa!

There is no better way to welcome the holidays than by building a REAL Gingerbread House to admire (and nibble on) for weeks to come! We’ll show you how to do it and have the “building materials” ready! Then all you have to do is choose from a huge variety of edible decorations and let your imagination run wild. (Half the fun is watching the kids choose their decorations from our Candyland Island !) We’ll also have Santa’s Magic Royal Icing ready to squeeeeze!

Reserve early and bring your camera!  (Children must be accompanied by an adult.)

Only 2 sessions offered this year so register early!! 

Head Elf:

CCKC "Main Dish" -Laura Laiben....and her Merry Elves

(SESSION 2)

 Sun., 12/14/14   3:00-5:00

(First session also offered on same day from 11:00-1:00)

Class fee of $79.50 is per each Adult/Child team;

($60 for each additional Adult or Child)

 (Each fee includes one gingerbread house)

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!

0 openings available

$79.50

The Main Dish - Laura Laiben

At The Culinary Center

Event/Date Description Openings/Price/Location
2949

Sun, Dec. 14, 2014 @ 6:30 PM
DINNER A LA EASY! SIMPLE MENUS FOR ENTERTAINING
 

Dinner a la Easy!

Simple Menus for Entertaining

(Hands On)

Entertaining friends and family should be easy and fun. That’s exactly what you’ll be saying after tonight’s fun and informative class taught by Executive Chef Jim Tinkham. You’ll learn an easy menu which features several dishes that can be made well ahead of your next dinner party so that you can actually enjoy your guests instead of juggling pots and pans in the kitchen.

Tonight Chef Jim opens his vast store of cooking and presentation knowledge as he teaches you essential culinary skills and cooking methods to help make any dinner party a breeze.