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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
3016

Wed, Jan. 28, 2015 @ 6:30 PM
THE ART OF RISOTTO also 2/11
 

The Art of Risotto
Also 2/11

(Limited Hands On)

Learn the “hows” and “whys” of making risotto alongside CCKC Executive Chef Gary Hild. Tonight you’ll learn everything you ever wanted to know about risotto including some fabulous recipes. Classic Risotto Bianco, Mushroom Risotto, Cacio e Pere(Cheese * Pear), and Tomato, Basil & Mozzarella.

You’ll also learn some great ways to use up leftovers in Risotto Cakes, and Suppli di Telefono (crispy fried risotto balls with cheese and prosciutto in the center).

Everyone will get their hands in on the risotto activities.

(Tasting)  

Wed. 1/28/15   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

CCKC Exec Chef Gary Hild

At The Culinary Center

Event/Date Description Openings/Price/Location
3014

Fri, Jan. 30, 2015 @ 6:30 PM
FWN: HAWAIIAN ISLAND GETAWAY - THE "TIKI TIKI" ROOM
 

Flavorful Weekend Nights at the CCKC™

 AN HAWAIIAN ISLAND GETAWAY -   

The “Tiki Tiki” Room

(Demo)

Grab your 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) 

Fri. 1/30/15   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
3142

Fri, Jan. 30, 2015 @ 6:30 PM
FWN: COOKING FOR COUPLES: A ROMANTIC CHATEAUBRIAND DINNER FOR TWO - also on 1/9,1/16 & 5/1
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples

A Romantic Chateaubriand Dinner for Two

Also offered on:  1/9, 1/16 & 5/1

(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!

Tonight it’s the consummate date night dinner of "Chateaubriand for Two" and it will be "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 professional and passionate about sharing some of his favorite recipes: Chateaubriand for Two, Plaza III Restaurant’s Champignon Magique, White Cheddar Potatoes, Roasted Asparagus with Caramelized Tomatoes And, for dessert, Chef will show us how to make his famous Chocolate Nut Gateau with Chocolate Ganche.  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. 1/30/15   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
3017

Sat, Jan. 31, 2015 @ 10:00 AM
NEW! SPEED SCRATCH COOKING
 

NEW!

SPEED SCRATCH COOKING

(Limited Hands On)

Want to learn a great cooking technique called “Speed Scratch Cooking”?  It’s where you start by cooking a few basic recipes or purchasing a few pre-made items and then use those items to make fabulous dishes all week long.  For example, from simple Roasted Chicken that you pop in the oven on Sunday, you can create Chicken Pot Pie, Chicken Fajitas, Chicken Portabello Lasagna, Corn and Chicken Chowder and/or Chicken Florentine Pizza.  You get the idea right?    

Chef Charlie Hammond is to Speed Scratch Cooking kind of like Dale Earnhardt is to Nascar.  Join us as we “hit the gas” and cover major culinary ground to learn how to make it easier and quicker to get dinner on the table … with very few pit stops. He’ll give you all the recipes and short cuts and you’ll walk away a winner. 

(Although no celebrity “speed scratcher” like Charlie, I have been cooking this way for years and it really does make your life easier!)  Zoom!  Zoom!  Zoom!

(Tasting) 

Sat. 1/31/15   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!

7 openings available

$55.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3018

Sat, Jan. 31, 2015 @ 6:30 PM
FWN: DATE NIGHT IN "LITTLE ITALY" also 4/3/15
 

Flavorful Weekend Nights at the CCKC™

Date Night in “Little Italy”
Also offered 4/3/15

     (Hands On)

Roll up your sleeves, grab your honey and don’t wait to sign up because tonight YOU’RE doing the cooking! … under Chef Sandy DiGiovanni’s supervision,  of course.

We’ll pretend we are in New York’s Little Italy and eat like an Italian.  Fuggedaboutit.  

Regardless of where you sit down to eat, on Sundays it is the time for relaxing—and for many of us, the one chance we have every week to gather around the table with loved ones. Sandy will share some of her favorite recipes such as Caponatina di Melazane, Panzanella, Risotto with Saffron and Pancetta, Osso Bucco and Cannoli. 

We’ll end the evening around the table together dining and celebrating our success.  

(Dinner, Interactive Cooking Class & Paired Wines)
Sat. 1/31/15   6:30-9:00 

Please note that there was a pricing error in the printed catalog for this class. We apologize for any inconvenience.  

Class fee of $150 is per couple.

"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

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
3019

Sat, Jan. 31, 2015 @ 6:30 PM
NEW! FWN: GREAT FOR COUPLES: An Elegant Dinner Inspired by Greystone-Napa also offered 3/29/15
 

Flavorful Weekend Nights at the CCKC™

NEW!
Great for Couples!

An Elegant Dinner Inspired by Greystone-Napa
Also offered 3/29/15 

(Hands On)       

Rising up the western hills of Napa Valley is the castle-like and historic Culinary Institute of America (CIA) at Greystone, one of the world’s most unique and inspiring campuses for culinary education. Did you know that you can have dinner there too?

CIA graduate, Chef Jim Tinkham will show you how to prepare some of the dishes created at this monument to culinary acumen such as the Greystone garden Salad with French Tarragon Vinaigrette, Chicken Cutlet Gremolata, Cilantro Risotto, Haricots Vert with Walnuts, and for dessert, a decadent Mini Chocolate Cake with Creme Anglaise.

What a great way to cook and celebrate the lovely foods of this iconic institution.

(Dinner & Wine) 

Sat. 1/31/15   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
3147

Sun, Feb. 1, 2015 @ 9:00 AM
BASIC COOKING: 2-DAY COURSE FOR ABSOLUTE BEGINNERS (Day 2)
 

Excellent HOLIDAY gift

…or for yourself! 

BASICS OF COOKING

A Two-Day Course for Absolute Beginners

Due to popular demand, we are also offering 
this class on the following dates:  
1/3 & 1/4 and 3/7 & 3/8

(Day 2)

(Hands On)

Maybe you are on your own for the first time and have discovered that eating out is expensive and take-out is tiresome.  (College bound? Newly married? Loss of a spouse? Recently divorced? etc.), or maybe you just think it’s time you learned how to cook (or cook better) - darn it!!  You desperately need a small repertoire of dishes for daily dining, but you can barely manage instant coffee. Sound like you? Then this is the course to take!!

Chef Jim Tinkham, the consummate Chef and (patient!) Culinary Instructor, will assume you know nothing---absolutely nothing---about cooking and we take it from there.  In 2 relaxed and informative weekend classes, we'll get you on your cooking feet and on your way to preparing simple, healthy, delicious food. 

We will learn basic cooking equipment and menu planning; knife skills including types of knives and how to purchase them, saute techniques, salad-making skills including quick homemade vinaigrette and other easy no-cook dishes; roasting garlic and root vegetables; how to prepare delicious pasta; how to sauté and roast meats, how to make desserts in minutes and so much more.

You will learn to make dishes that can easily be varied that will take you well beyond Ramen Noodles!  (You know who you are!)

Students taking this class will receive a FREE 10-inch sauté pan from our new CCKC Pro Series Cookware line – the same pan that you will be using to practice in class - as well as deep discounts on our entire line of Pro Series Cookware!  

What a Deal!  Hey, we are all about creating new cooks and sending them out into the world well-equipped.  

Register early as this class will fill quickly. 

(Class size limited)   

(Tastings) 

 

Sat. 1/18/15  9:00-3:00 Day 1

Sun 2/1/15  9:00-3:00 Day 2

Series Fee - $235 

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

$235.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
3021

Sun, Feb. 1, 2015 @ 10:00 AM
GLUTEN-FREE MADE EASY SCHMEASY!
 

CookWell! 

...because wellness begins in the kitchen!

Gluten-Free Made Easy Schmeasy!

(Limited Hands On)

Some people think that living a gluten-free lifestyle means sacrificing flavor. That is simply not true and to prove it, culinary instructor Katie Newell is in our kitchen armed with a flavor-filled gluten-free menu guaranteed to please even the most skeptical palate. (Pssst!  If you don’t tell ‘em these are gluten-free dishes, they probably won’t know!)

More and more people are discovering that their physical ailments are a direct result of cooking with wheat, oats, barley or rye. And more of you are asking us for gluten-free cooking classes to learn new recipes to add to your culinary arsenal. That’s why we couldn’t be happier to have Katie here to share this flavorful menu: Bacon, Corn & Shrimp Risotto (a dish in which Katie uses Quinoa instead of rice); Coconut Crusted Chicken Tenders (we’ll explore other gluten-free breading options and how to use them, too); Leek, Wild Rice & Mushroom Soup (learn great gluten-free alternatives to thickening stews and soups); and Creamy Eggplant Lentils (yes, you can make satisfying side dishes that everyone will enjoy!).

You’ll be in good hands with Katie as your teacher – she breaks 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. You’ll learn all the methods and techniques so you can recreate everything in your own kitchen … successfully!

Bring your questions and come prepared to learn how to cook for your gluten-free loved ones.

(Tastings) 

Sun. 2/1/15 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!

10 openings available

$60.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

Sun, Feb. 1, 2015 @ 6:30 PM
9-WEEK PRO-SERIES I-CLASS 4 - VEGETABLES
 

MAKES A PERFECT HOLIDAY GIFT! 

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 professionals, 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.

Sundays beginning 1/11/15, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, 3/1 and 3/8
6:30-9:30

PLEASE NOTE: Class on 1/18th will take place from 3:00-6:00 PM

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 purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

 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 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
3023

Mon, Feb. 2, 2015 @ 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. 2/2/15   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

Sophie Chatfield

At The Culinary Center

Event/Date Description Openings/Price/Location
3024

Mon, Feb. 2, 2015 @ 6:30 PM
NEW! DECADENT CHOCOLATE DESSERTS...AND A TASTY RED WINE PAIRING
 

 

NEW!

Decadent Chocolate Desserts…..

and A Tasty Red Wine Pairing

 

(Limited Hands On)

Chocolate Desserts and Wine? Oh yes, you can!  This decadent and tasty combination will take you straight to in culinary heaven! 

You won’t want to miss this unique experience as we learn to make a variety of delectable chocolate desserts and discover what wines pair perfectly with each. There’s an art and a science to these perfect pairings and here to guide us through this fun, informative class is culinary instructor Jill Means.  Jill holds a Food Science degree, worked with the Maytag Test Kitchen to develop recipes, and published her own cookbook to rave reviews in 2011. She has a tremendous palette, and boy can she cook!

You’ll don an apron and get a bit of hands-on experience as we learn to make decadent desserts which are perfect for a romantic Valentines Day dinner for your Sweetie or for entertaining your friends any time of the year.  On our menu: Chocolate Soufflé, Molten Chocolate Cake, and a dreamy Chocolate Cream Pie.

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

(Tastings & Wine Pairing) 

Mon. 2/2/15    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!

7 openings available

$60.00

Jill Means

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3025

Tue, Feb. 3, 2015 @ 6:30 PM
NEW! MAKING RAVIOLI RIGHT!
 

NEW!

Making Ravioli Right!

(Limited Hands On)

Telling someone to “stuff it!” is not always a bad thing.  It’s a good thing when it refers to soft pillows of pasta filled with a Piedmontese classic of roast meat and spinach. 

Tonight you’ll learn the “right” way to make ravioli with Chef Cody Hogan (Lidia’s Kansas City) and you’ll get your hands in the flour a lot as you learn!  You’ll soak in the knowledge as you discover the secrets to making Chef Cody’s Egg Dough.  Chef Cody will also teach a simple sauce to pair perfectly with your ravioli made “right!” 

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. 2/3/15   6:30-9:30 

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!

5 openings available

$65.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3026

Wed, Feb. 4, 2015 @ 6:30 PM
THE ULTIMATE UBER EXTREME PIZZA CLASS also 1/14
 

The Ultimate Uber Extreme Pizza Class

Also offered 1/14

    (Limited Hands On)

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

Techniques and great recipes will flow: Margherita Pizza, Pizza Bianco served with Gorgonzola Dolce and Roasted Garlic, a breakfast pizza, a sweet dessert pizza and an authentic Marinara Sauce. Put on your pizza apron and start singin' Italian classics because you're gonna get your hands dirty on this one!

In the end, you’ll not only get to taste four different pizzas, you’ll also get to take home some homemade dough, as well as a complete ready-to-bake pizza! 

Kiss the pizza delivery boy goodbye because you're making it in your own kitchen now! Heck, life’s short…. kiss the pizza delivery boy anyway!

(Tasting & Take-Home Dough)

Wed. 2/4/15   6:30-9:30

 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!

 

0 openings available

$70.00

Cody Hogan

At The Culinary Center

Event/Date Description Openings/Price/Location
3028

Fri, Feb. 6, 2015 @ 6:30 PM
FWN: MOLTO MANGIA! MANGIA!
 

Flavorful Weekend Nights at the CCKC™

Molto Mangia! Mangia!

(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 a Marinated Italian Salad. Then we’ll move on to Bolognese With Buccatini. You’ll learn how to layer the flavors in this Italian Sunday Dinner classic. Save room for dessert because Sandy is pulling out all the stops as she shows us how to make a very cool Olive Oil Cake with Orange Liqueur and Almonds.   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!

(Dinner & Wine) 

Fri. 2/6/15   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
3156

Fri, Feb. 6, 2015 @ 6:30 PM
NEW! FWN: A COOK'S TOUR OF CALFORNIA WINE COUNTRY also offered 2/7
 

Flavorful Weekend Nights at the CCKC™

NEW!  

A Cook’s Tour of California Wine Country

Also offered 2/7

(Hands On)

California Wine Country” — The very words inspire images of bucolic vineyards where grapes hang lush and heavy on the vines, of ancient stone wineries and cool cellars where wines mellow in rows of oaken casks. 

California wine country is not just about wine though.  It is also a mecca for food lovers as well. Driven by seasonal ingredients, fresh herbs, natural goodness, simplicity, locality, hand-made artisanal cheeses, breads and olive oils and the emergence of world class wines, this cuisine has inspired cooks to paint with a very broad palette. 

Tonight we’ll pay homage to the cuisine of California wine country. We have designed a menu that will show why California cuisine arguably qualifies as the essence of modern American cooking. The menu:  The Bay’s Fresh Clam Chowder with Fresh Sourdough Baguette, Mesclun Salad with Zin-Berry Dressing and Manchego Cheese Crisps,  Chardonnay Poached Shrimp with Tarragon-Ponzu Cocktail Sauce, Chicken Supreme Stuffed with Whipped Brie and Red Grapes, Herbed Rice Pilaf , Oven Roasted Vegetables and Crème Caramel with  Orange Lace Cookies served along with our popular coffee experience that features The Culinary Center’s special coffee blend.

We hope you’ll join us in this unique evening of excellent cuisine and friendly service.  See you in the “Valley”!   

(Dinner & Wine)

Fri. 2/6/15   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
3141

Sat, Feb. 7, 2015 @ 10:00 AM
TINY TOTS IN THE KITCHEN: DORA & DIEGO'S VALENTINE'S DAY PARTY! Moved to 2/14/15
 

Tiny Tots in the Kitchen™

(Ages 2-4)

Dora & Diego’s Valentine’s Day Party!

Class moved to 2/14/15

(Hands On)

Here’s another very fun class for our littlest chefs (ages 2-4) and their adult cooking partners! Join Dora, Diego, Boots and the whole gang as they try to outsmart that sneaky fox, Swiper in our Great Valentine’s Day Chocolate Adventure!

The kids will help Dora find the big treasure (a special tot-sized gift for your little one to take home!) by following clues and whipping up some yummy chocolate treats including Tricky Dessert Tacos (you didn’t think tacos were just meat and cheese, did you?).

Dora also needs our little chefs to help decorate some Chocolate Cake Pops with dipping chocolate and lots of sprinkles! Dora’s Abuela shared her special recipe for real Mexican Hot Chocolate and we’ll learn a fun hot chocolate song that makes it taste “excellente!”

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 a chocolate-y mystery. Vamanos!

(Tastings) 

Sat. 2/7/15   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!

0 openings available

$75.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
3030

Sat, Feb. 7, 2015 @ 6:30 PM
NEW! FWN: A COOK'S TOUR OF CALFORNIA WINE COUNTRY also offered 2/6
 

Flavorful Weekend Nights at the CCKC™

NEW!  

A Cook’s Tour of California Wine Country

Also offered 2/6

(Hands On)

California Wine Country” — The very words inspire images of bucolic vineyards where grapes hang lush and heavy on the vines, of ancient stone wineries and cool cellars where wines mellow in rows of oaken casks. 

California wine country is not just about wine though.  It is also a mecca for food lovers as well. Driven by seasonal ingredients, fresh herbs, natural goodness, simplicity, locality, hand-made artisanal cheeses, breads and olive oils and the emergence of world class wines, this cuisine has inspired cooks to paint with a very broad palette. 

Tonight we’ll pay homage to the cuisine of California wine country. We have designed a menu that will show why California cuisine arguably qualifies as the essence of modern American cooking. The menu:  The Bay’s Fresh Clam Chowder with Fresh Sourdough Baguette, Mesclun Salad with Zin-Berry Dressing and Manchego Cheese Crisps,  Chardonnay Poached Shrimp with Tarragon-Ponzu Cocktail Sauce, Chicken Supreme Stuffed with Whipped Brie and Red Grapes, Herbed Rice Pilaf , Oven Roasted Vegetables and Crème Caramel with  Orange Lace Cookies served along with our popular coffee experience that features The Culinary Center’s special coffee blend.

We hope you’ll join us in this unique evening of excellent cuisine and friendly service.  See you in the “Valley”!   

(Dinner & Wine)

Sat. 2/7/15   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
3031

Sun, Feb. 8, 2015 @ 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 were thinking the same thing?)

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, owned and ran the Clock Tower Bakery, Downtown Overland Park, KS from 2009 to 2014), so she knows what she’s talking about!

Today 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. 2/8/15   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!

 

0 openings available

$65.00

Eileen Usovicz

At The Culinary Center

Event/Date Description Openings/Price/Location
2968

Sun, Feb. 8, 2015 @ 6:30 PM
9-WEEK PRO-SERIES I-CLASS 5 - MOIST HEAT COOKING
 

MAKES A PERFECT HOLIDAY GIFT! 

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 professionals, 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.

Sundays beginning 1/11/15, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, 3/1 and 3/8
6:30-9:30 

PLEASE NOTE: Class on 1/18th will take place from 3:00-6:00 PM

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 purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

 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 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
3032

Mon, Feb. 9, 2015 @ 6:30 PM
NEW! ONE POT WONDERS FROM AROUND THE WORLD!
 

NEW!

ONE-POT WONDERS FROM AROUND THE WORLD

(Limited Hands On)

Could there be anything more beautiful than a one-pot dinner? And for so many reasons right?  Every ethnic cuisine carries with it a few stellar examples of “one-pot” meals.  Take for instance, the French Cassoulet.  You’ll draw from these classic and fundamentally perfect dishes again and again! Once you have the basics down you can apply them to all kinds of variations on your favorite one-pot meals. 

Chef Sandy DiGiovanni will cover it all – from rich, rustic cassoulets (the ultimate one-pot meal!) to hearty stews such as a Moroccan Stew as well as one-pot delight - Chicken Cacciatore.  You’ll learn much along the way as we explore the aromatic and flavorful cooking methods of roasting, braising and stewing to learn simple new and classic dishes that you can add to your “favorites” list! These are culinary gems that your family and friends will rave about and … BONUS! … clean-up is a breeze because, well, there is only ONE pot! (Did you not HEAR me?)

We’ll explore low and slow cooking such as crockpot cookery where ingredients mingle and marry and burst with layers of flavor. In a hurry? Not to worry! Chef Sandy has some perfect recipes to share that are quick, easy and delicious! All of these one-pot wonders make excellent weekday suppers because we know how super busy you are … especially this time of year! (Just think of the great make-ahead opportunities here, plus leftovers! Hello! )

(Tastings) 

Mon. 2/9/15   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

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
3033

Mon, Feb. 9, 2015 @ 6:30 PM
NEW! COOKING PALEO-CAVEMEN NEED SNACKS & DESSERTS TOO!
 

CookWell!  

...because wellness begins in the kitchen!

NEW! 

COOKING PALEO

Cavemen Need Snacks & Desserts Too!

 

(Limited Hands On) 

Cavemen (or is it “Cavepeople?)!  Don’t beat yourself with your big wooden club because you think you can’t have snacks and desserts on the Paleo Plan Diet! Chef Benjamin Kauffman, a Paleo cooking expert, will show you that you CAN in another of his very popular classes on Paleo cooking.  

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 teaches all types of Paleo dishes but today is special as he is teaching us how to make snacks and desserts.  These really help with the whole “stay on the plan” concept.  Today we’ll learn how it’s done and you’ll receive simple tools for preparing great dishes and cooking ahead that will keep you on track.  You’ll even get to try the techniques yourself.

  Discover the staying power of Cauliflower Popcorn, Kale Chips, Cave-licious Buffalo wings and Teriyaki wings, Bacon Maple Chocolate Chip cookies, Honey Seared Bananas (simple and quick) and more. 

Relax!  Put the wooden club down.  Geez!  

(Tasting)

Mon. 2/9/15    6:30-9:00 

MORE Paleo classes offered on

The Paleo Plan - Eat Like A Caveman (1/5)

The Paleo Diet Goes Global (4/13)

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

15 openings available

$60.00

Benjamin Kauffman

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3160

Tue, Feb. 10, 2015 @ 6:30 PM
9-WEEK PRO SERIES I - DAY 1 - KNIFE SKILLS
 

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES 

DAY 1

(Hands On)

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 professionals, 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.

TUESDAYS:  2/10, (skip 2/17), 2/24, 3/3, 3/10, 3/17, 3/24, 3/31, 4/7, & 4/14/2015

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 purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

 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 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.

10 openings available

$1125.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3034

Wed, Feb. 11, 2015 @ 6:30 PM
MBQI! BRISKET BROKEN DOWN!
 

Midwest Barbecue Institute 

BRISKET BROKEN DOWN!

(Demo)

Let the “SmokeFest” begin….and let it be all about brisket! Join competition champion and accomplished chef, Richard McPeake (a/k/a “Educator of ‘Que””) as he shares his 35 years of extensive experience as a BBQ Pitmaster in this very special power-packed 2-1/2 hour staple class of our Midwest Barbecue Institute™ program.

You may think you know all there is to know about brisket OR you may not know a darn thing, but in either case, we GUARANTEE this class to take you to a new high (Hey! Even though we will be “smoking”, we aren’t talking about THAT kinda high!)

He’ll cover all the basics and all the tricks, smoker types, fuels, wood, matching wood to beef, time, temp, developing a “smoke ring” and “bark”, how and when to apply a rub, how to use injections, trimming, muscle identification, how to make “burnt ends”, sauces, etc.

Folks, this is the quintessential class on brisket smoking! Prepare to take notes!

(Tasting) 

Wed. 2/11/15   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

$60.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3163

Wed, Feb. 11, 2015 @ 6:30 PM
THE ART OF RISOTTO also 1/28
 

The Art of Risotto
Also 1/28

 

(Limited Hands On)

Learn the “hows” and “whys” of making risotto alongside Chef Cody Hogan, Chef de Cuisine with Lidia’s Kansas City. Tonight you’ll learn everything you ever wanted to know about risotto including some fabulous recipes. Classic Risotto Bianco, Mushroom Risotto, Cacio e Pere(Cheese * Pear), and Tomato, Basil & Mozzarella.

You’ll also learn some great ways to use up leftovers in Risotto Cakes, and Suppli di Telefono (crispy fried risotto balls with cheese and prosciutto in the center).

Everyone will get their hands in on the risotto activities.

(Tasting)  

Wed. 2/11/15   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

$65.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3035

Thu, Feb. 12, 2015 @ 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) 

Thurs. 2/12/15   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

$65.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3036

Fri, Feb. 13, 2015 @ 6:30 PM
FWN: COOKING FOR COUPLES: 50 WAYS TO FEED YOUR LOVER also offered 2/21
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples -  50 Ways To Feed Your Lover

Also offered Sat. 2/21

(Hands On) 

Looking for something different to do for date night - especially since it's Valentine's Day weekend? 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 & Wine)  

Fri. 2/13/15   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

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
3150

Fri, Feb. 13, 2015 @ 6:30 PM
NEW! FWN: DINNER DATE: A COOKING CLASS FOR COUPLES (ADDED TO SCHEDULE)
 


 Flavorful Weekend Nights at the CCKC™

Added to Schedule! 

NEW!

DINNER DATE. 

A Cooking Class For Couples.

(Limited Hands On) 


Get a jump start on the annual “Day of Lovin’” with a cooking class just for couples on the eve of Valentine’s Day!  Join two of our favorite culinary instructors, Roxanne Wyss and Kathy Moore (a/k/a “The Electrified Cooks!”) who will help you spark a fun dinner date where you learn to cook as a couple! 


Tonight it’s a fancy schmancy dinner menu centered around Filet Mignon Tips in a Red Wine Reduction.  You’ll begin with a Roasted Asparagus and Fontina Flatbread and get the skinny on all the accompaniments to our main dish like Garlic Mashed Potatoes Made The Right Way, an Elegant French Vinaigrette and a very interesting dessert involving chocolate that can double as a fancy dessert for entertaining or a family friendly favorite.  We promise that it will get the romance currents flowin' ok?  


You’ll roll up your collective sleeves and get in on the action too.  All you lovey-doveys will get to try everything on the menu because, well, it IS all about you! These ladies will give you great tips on re-creating this meal at home, right down to a make-ahead dessert that will give you plenty of time for kitchen hanky panky.  (Yes, that’s what I said.)


(Dinner & Wine)  

Fri. 2/13/15     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

Kathy Moore & Roxanne Wyss

At The Culinary Center

Event/Date Description Openings/Price/Location
3029

Sat, Feb. 14, 2015 @ 10:00 AM
TINY TOTS IN THE KITCHEN: DORA & DIEGO'S VALENTINE'S DAY PARTY! Moved from 2/7/14
 

Tiny Tots in the Kitchen™

(Ages 2-4)

Dora & Diego’s Valentine’s Day Party!

Moved from 2/7/14

(Hands On)

Here’s another very fun class for our littlest chefs (ages 2-4) and their adult cooking partners! Join Dora, Diego, Boots and the whole gang as they try to outsmart that sneaky fox, Swiper in our Great Valentine’s Day Chocolate Adventure!

The kids will help Dora find the big treasure (a special tot-sized gift for your little one to take home!) by following clues and whipping up some yummy chocolate treats including Tricky Dessert Tacos (you didn’t think tacos were just meat and cheese, did you?).

Dora also needs our little chefs to help decorate some Chocolate Cake Pops with dipping chocolate and lots of sprinkles! Dora’s Abuela shared her special recipe for real Mexican Hot Chocolate and we’ll learn a fun hot chocolate song that makes it taste “excellente!”

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 a chocolate-y mystery. Vamanos!

(Tastings) 

Sat. 2/14/15   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!

0 openings available

$75.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
3037

Sat, Feb. 14, 2015 @ 6:30 PM
FWN: "TWO MAKE A PAIR"-A VALENTINE'S DINNER FEATURING PAIRINGS OF FOOD & LOVE
 

Flavorful Weekend Nights at the CCKC™

 “TWO MAKE A PAIR”
A Valentine’s Dinner featuring Pairings of Food & Love

(Demo)

Lancelot & Guenevere, Bert & Ernie, John Smith & Pocahontas, Homer & Marge … all famous couples. In honor of Valentine’s Day we have created a unique dinner of famous pairings of food and love. 

The parade of twosomes will begin with a CCKC original cocktail inspired by the famous paramours Superman and Lois Lane —the “Kryptonite Cocktail.” Next we’ll be seated while our own Chef Gary Hild (whose birthday is TODAY!!) tells the romantic story of what you’ll have for dinner this evening by way of a culinary demonstration.

Adam and Eve and their famous garden inspire a Salad “”Robusto” with Roasted Beets, Baked Apples, and Cheddar Cheese. For a break from our love affair with food, we’ll get in Woody Allen’s shoes with just a touch of Asia with a Soon-Yi Lemongrass Sorbet.  After that, the fiery Mexican doublet of Frida and Diego inspired us to create an elegant Butternut Squash Soup with Chipotle Whipped Crema & Asiago Toast.  

Next, not unlike the royal French pair of Napoleon & Josephine, we’ll partake in Braised Chocolate-Infused Short Ribs of Beef Served with Olive Oil Mashed Potatoes and Sauteed Haricot Verts. For dessert, the musical force of Celine Dion & Renee Angelil inspired a classic French Dark Chocolate Tart. 

If this menu isn’t enough to bring you to your knees, we’ll even provide a special gift for you tonight. This will be the most unique Valentine’s Day celebration you’ll find. We hope you and your sweetie-pie will join us. Please note that we will be seating in all three of our event spaces; Tuscan Kitchen, Sonoma Room and Santa Fe Kitchen for this dinner event.

“For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.” -Anthony Bourdain 

Guest will dine in all three of our great and inspirational dinning rooms -
Santa Fe, Sonoma and Tuscan.  

You'll all be delighted with the amazing magic Chef Gary Hild will provide for your Valentine's Dinner!

(Dinner, Wine & Gift) 

Sat. 2/14/15   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

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2999

Sun, Feb. 15, 2015 @ 10:00 AM
NEW! COOKING MIDDLE EASTERN AT HOME moved from 1/17
 

NEW!

Cooking Middle Eastern At Home

 

(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 Afghan/Middle Eastern cuisine with Chef Sandy DiGiovanni.

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 Sandy explains each one’s role in a spice blend, and try your hand with Sandy at your side.

We’ll make Mantou (ground beef dumplings with sauce), Beef Chapli Kabobs, Kabuli Palao (specialty rice dish), Baingan Borani (roasted eggplant in yogurt sauce), and Chutney (mint dipping sauce).  

(Tasting)   

Sun. 2/15/15   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!

 

12 openings available

$55.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3038

Sun, Feb. 15, 2015 @ 6:30 PM
FISH TALES
 

Fish Tales 

(Hands On)

Executive Chef Jim Tinkham returns to our kitchen for another one of his popular classes and he’s designed a sensational menu! But first, we’ll learn the basics of buying, storing, prepping, seasoning and handling fish – 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 Pan-Seared Salmon with Mushrooms, Spinach and a Balsamic Honey Glaze, Crispy Tilapia Cutlets and others.

(Tasting & Wine)

Sun. 2/15/15   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
2968

Sun, Feb. 15, 2015 @ 6:30 PM
9-WEEK PRO-SERIES I-CLASS 6 - DRY HEAT COOKING
 

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Day 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 professionals, 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.

Sundays beginning 1/11/15, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, 3/1 and 3/8
6:30-9:30 

PLEASE NOTE: Class on 1/18th will take place from 3:00-6:00 PM

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 purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

 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 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
2969

Mon, Feb. 16, 2015 @ 6:30 PM
9-WEEK PRO-SERIES II-Class 1-"SMALL PLATES" APPETIZERS
 

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

(Class 1)

Our 9-week series designed to enhance your culinary skills and provide you with more in-depth, hands-on kitchen expertise. This new series is open to anyone … you do not need to take any prerequisite courses to enroll!


Designed and taught by Culinary Institute of America graduate and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills and teach you the proper way to prepare a dazzling menu in each course.


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. 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!   


Mondays beginning 2/16, 2/23, 3/2, 3/9, 3/16, 3/23, 3/30, 4/6, 4/13/2015

6:30-9:30

Series fee - $1125 

Fee Includes:

  • Tastings
  •  A 2.75-qt. stainless steel Sauce Pan from our NEW CCKC Pro Series Cookware line. (Valued at $86)
  •  Opportunity to purchase additional Pro Series Cookware and chef’s jacket at deep discounts!  (sold in our retail store) 

NOTE: Students are required to wear a white Chef’s jacket to each 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!


 

PRO-SERIES II 

CLASS DESCRIPTIONS

Class 1: THE ART OF "SMALL PLATES" & APPETIZERS

Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

Class 2: SALADS 

There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each. We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long-term) and how to use special kitchen tools including immersion blenders.

Class 3: PASTA 

Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannolloni and Chef’s 300-year-old homemade Quick Italian Red Sauce recipe. Can’t beat that lineup!

Class 4: SIDE DISHES (including Grains, Rice and Beans)

This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de-cob” corn!

Class 5: POULTRY 

Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster.

Class 6: SOUPS & STOCKS 

Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup.

Class 7: BREADS and ROLLS

It’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well-rounded and armed with the confidence to be a bread baker for years to come.

Class 8: DESSERTS

Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! 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 we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

You never know…the friends you make in these classes could be the start of a monthly dinner club!   (Dinner)

(Spouse or significant other may join us at 8 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

9 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3039

Tue, Feb. 17, 2015 @ 6:30 PM
NEW! FAT TUESDAY PARTY! TAKE A WALK DOWN BOURBON STREET!
 

NEW! 

FAT TUESDAY PARTY!!

Take A Walk Down Bourbon Street!

(Limited Hands On)

Bienvenue a vous-autres! Tonight 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.

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.  Then we’ll settle in to some 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)  

Tues 2/17/15   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

$65.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3040

Tue, Feb. 17, 2015 @ 6:30 PM
"NOT YOUR NANA'S" GNOCCHI
 

“Not Your Nana’s” Gnocchi

(Limited Hands On)

Tonight, you'll not only learn to make gnocchi – those heavenly little potato dumplings that melt in your mouth – you'll also learn some sweet and savory variations as well as some accompanying sauces. 

Making gnocchi (pronounced "nee-okkee") takes practice, patience and persistence ... and that's why Chef Cody Hogan (Lidia's) is our instructor for this class. You'll have the opportunity to perfect your skills as you explore the basics of making gnocchi. We’ll learn to make some heavenly sauces as well: a simple butter sauce, tomato sauce and a rich meat sauce. Chef Cody will be here the whole time with guidance and helpful hints.

Yes, of course … you'll get to taste the gnocchi! 

(Tasting & Take-Home Gnocchi)

Tues. 2/17/15   6:30-9:30 

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!

12 openings available

$65.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3041

Wed, Feb. 18, 2015 @ 6:30 PM
NEW! PASTA BASICS AND 10 ITALIAN SAUCES
 

NEW! 

Pasta Basics and 10 Italian Sauces

(Limited Hands On)

Here is a great opportunity to learn from and work alongside Chef Cody Hogan, Chef de Cuisine with Lidia’s Kansas City, and an excellent culinary instructor. When you finish this class, you’ll have been a part of a “pasta-thon.” You’ll be creating fresh pastas, plus you’ll be tasting 10 (!) incredible sauces to pair with them.

In addition, Chef Cody will teach plating and presentation techniques, plus how to set up your pantry so that you can prepare quick pan sauces with any fresh or dried pasta.

Some of the recipes to be taught: Lidia’s Basic Egg Pasta plus variations, Pasta all Gricia, Pasta all Carbonara, Pasta all’Amatriciana, Lidia’s Marinara, Garlic & Oil Sauce, Butter & Fresh Herb Sauce, and more.

(Tastings) 

Wed. 2/18/15   6:30-9:30

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!

 

0 openings available

$70.00

Cody Hogan

At The Culinary Center

Event/Date Description Openings/Price/Location
3042

Thu, Feb. 19, 2015 @ 6:30 PM
SAINTS & SINNERS: LEARN TO LIGHTEN UP YOUR FAVORITE DISHES
 

CookWell! 

...because wellness begins in the kitchen!

Saints & Sinners –

Learn To Lighten Up Your Favorite Dishes!

(Hands On)

Chef Sandy DiGiovanni is a name many of you “foodies” may recognize. She was a finalist on NBC’s “ America ’s Next Great Restaurant” … top five! She made quite an impression on the judges with her culinary acumen as she took a devilishly decadent dish and turned it into something healthy and heavenly – trimming half the fat and half the calories each time. 

Today she’ll show you how to lighten up those yummy classics so you can make the choice when you feel a bit more “heavenly.” … and guess what, you’ll get to cook alongside this dynamic, delightful chef!

We’ll start with Sandy ’s “Devilish Guacamole” … loaded with bacon and blue cheese (YUM!) … and voila, turn it into “Holy Guacamole” using edamame and sweet peas (WOW!). Which will you prefer? Hmmmmm … we’ll taste test them both and vote! Then, we’ll work with other homey favorites like meatloaf and even desserts.  We’ll sit down at the end of the evening to chat it up with our new-found cooking friends!

So, what’s it gonna be? Will your horns or halos be shining tonight? It’s nice to have choices, isn’t it? Come join in the fun!

(Dinner & Wine)

Thurs.  2/19/15   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!

 

 

 

 

3 openings available

$60.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3043

Fri, Feb. 20, 2015 @ 6:30 PM
FWN: ASIA THE BEAUTIFUL
 

Flavorful Weekend Nights at the CCKC™

 Asia the Beautiful

(Hands On)

Savor the magical cuisine of Asia with its rich layers of flavor and engaging presentation as we tour through an Asian menu including beloved Asian dishes such as Sesame-Seared Ahi Tuna with Wasabi Aoli, Creamy Corn and Crab Soup, Roast Duck in Banana Leaf with Tropical Fruit Salsa, and Coconut Steamed Rie. The magic continues with dessert…Green Tea Ice Cream in Wonton Skin.

Get your chopsticks ready! Not to worry, we’ll show you how to use them.

(Dinner & Wine) 

Fri. 2/20/15   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

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3044

Sat, Feb. 21, 2015 @ 10:00 AM
NEW! MAKING FRIENDS WITH PHYLLO AND PUFFED PASTRY
 

NEW!

Making Friends with Phyllo and Puff Pastry

(Limited Hands On)

Seriously, there is no reason to fear the mysterious phyllo or puffed pastry doughs.  Many think they are identical – they’re not - but they do have a lot in common. 

There’s an art to using them as the layers of one can be separated, but the other can’t.  You’ll see what we mean when culinary instructor Christina Robson shares her tips on how to buy, roll, season, garnish, and many more techniques that will take your cooking skills to the next level.

She’ll walk you through dishes like Brie en Croute, Cheese Straws, and Boursin and Asparagus appetizers ( to die for). Then on to the sweeter side with Apricot and Walnut Phyllo Cups, and a flaky Raspberry Danish.  Also an interesting Chipotle Chicken Roll-ups creation! 

Amaze your family and guests with your new ease of handing this delicious pastry dough. Don’t worry. We won’t tell them how easy it is to work with, if you don’t.

(Tasting)

Sat. 2/21/15   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!

10 openings available

$50.00

Christina Robson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3144

Sat, Feb. 21, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "ACE OF CUPCAKES" COMPETITION also offered 2/22 & 3/19
 

Junior Chefs Academy

(Ages 9-14)

“Ace of Cupcakes”

Competition

also offered 2/22 & 3/19

(Hands On)

Join us for our newest Junior Chef Class where you will learn the art of baking and decorating cupcakes, and then use your new-found crafty skills to compete for the “Ace of Cupcakes” Award!   

"Queen of Cakes" Shannon Hartnett will teach you 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 Take-Home Cupcakes)   

Sat.  2/21/15   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
3045

Sat, Feb. 21, 2015 @ 6:30 PM
FWN: CURRY FLURRY! WITH CHEF SANDY DIGIOVANNI
 

Flavorful Weekend Nights at the CCKC™

CURRY FLURRY

 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 complements Indian cuisine better than Naan, a traditional flatbread that is utterly delicious!

(Dinner & Wine)

Sat. 2/21/15   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
3151

Sat, Feb. 21, 2015 @ 6:30 PM
FWN: COOKING FOR COUPLES: 50 WAYS TO FEED YOUR LOVER also offered on 2/13
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples -  50 Ways To Feed Your Lover

Also offered on 2/13

(Hands On) 

Looking for something different to do for date night - especially since it's Valentine's Day weekend? 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 & Wine)  

Sat. 2/21/15   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

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
3046

Sun, Feb. 22, 2015 @ 10:00 AM
NEW! HOW TO BUILD THE PERFECT VEGGIE BURGER & MORE!
 

CookWell!  

...because wellness begins in the kitchen!

NEW!

How to Build the Perfect Veggie Burger and More!

(Hands On)

If you’ve been looking for a meatless option to fill your burger craving, this is the class for you. Forget those frozen store-bought versions. Instructor Executive Chef Gary Hild will show you how simple it is to take baby steps into the meatless world by sharing her tips for building the best plant-based, meat-free veggie burgers you’ve ever tasted.

First he will cover the nutritional bases; then you’ll start cooking and create these delicious protein-packed burgers including great bread pairings and how to finish those burgers to perfection.

Chef will walk you through recipes like the savory Tofu Burgers made with brown rice and mushrooms, zesty Karma Chow Burgers loaded with red peppers, chickpeas, and chili powder, and finally, a hearty Quinoa Burger that includes zucchini and cheese.

(Tasting) 

Sun. 2/22/15   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!

 

 

 

9 openings available

$50.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3047

Sun, Feb. 22, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "ACE OF CUPCAKES" COMPETITION also offered 2/21 & 3/19
 

Junior Chefs Academy

(Ages 9-14)

“Ace of Cupcakes”

Competition

also offered 2/21 & 3/19

(Hands On)

Join us for our newest Junior Chef Class where you will learn the art of baking and decorating cupcakes, and then use your new-found crafty skills to compete for the “Ace of Cupcakes” Award!   

"Queen of Cakes" Shannon Hartnett will teach you 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 Take-Home Cupcakes)   

Sun.  2/22/15   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
3048

Sun, Feb. 22, 2015 @ 6:30 PM
THE FRENCH CONNECTION
 

The French Connection

(Hands On)

Simple and French? No, it’s not an oxymoron … and Executive Chef Jim Tinkham is here to prove it.

There’s no need to be intimidated by fancy French recipe names with a seasoned culinary instructor like Chef Jim in the kitchen taking you through it step-by-step. He’ll break down each of the recipes and teach them in a simplified, no-fuss way. He’ll take French cooking techniques and make them do-able. You’ll practice essential knife skills and learn excellent mise en place tips and tricks that will serve you well any time you are in the kitchen. Who knows, you may even learn a French phrase or two!

By the end of our evening together, you’ll believe that you can cook French cuisine at home – especially when you recreate our fabulous menu … Escargot with French Baguette, Scallops Vol au Vents, Braised Broccolini, Coq au Vin, and Grand Marnier Soufflé. You’ll discover secrets to make-ahead items that simplify the process even further. Voila! A gracious dinner with an unmistakable French flair.

(Dinner & Paired Wine)

Sun. 2/22/15    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

$70.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

Sun, Feb. 22, 2015 @ 6:30 PM
9-WEEK PRO-SERIES I-CLASS 7 - MOTHER SAUCES
 

MAKES A PERFECT HOLIDAY GIFT! 

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 professionals, 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.

Sundays beginning 1/11/15, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, 3/1 and 3/8
6:30-9:30
PLEASE NOTE: Class on 1/18th will take place from 3:00-6:00 PM 

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 purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

 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 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
3136

Mon, Feb. 23, 2015 @ 6:30 PM
NEW! MEDITERRANEAN COOKING FOR A HEALTHY LIFESTYLE
 

CookWell! 

...because wellness begins in the kitchen!

NEW!
Mediterranean Cooking for a Healthy Lifestyle
(Demo)

If you’re looking for heart-healthy plant-based meal plan that tastes good while emphasizing fruits, vegetables, whole grains, and nuts, the Mediterranean diet is your answer. Try substituting just a few meals each week based on Mediterranean cooking and you can change your life.  

Join CCKC Executive Chef Gary Hild for an evening of culinary education, as only Gary can provide, focusing on delicious Mediterranean dishes that support health and vitality.  Chef Gary is a true expert on this subject, because he LIVES it. He'll will walk you through basic cooking techniques, dishes and menu ideas that can be easily incorporated into your everyday life. 
You're prepare gems such as Roasted Barley Salad, Preserved Lemons (including a variety of uses), Pork Tenderloin with Roasted Vegetables and Grapes ( Gary ’s favorite dish from Spain ), Monk Fish Stew with Cumin Scented Beans, and Whole Grain Pasta Salad with Fruits and Greens that are intensely flavorful and high in nutrition. 

He’ll also discuss the positive impact of a Mediterranean diet on your health, preparation and use of preserved lemons, and setting up your kitchen for health and vitality. 

(Tastings)
Mon. 2/23/15   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

$50.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

Mon, Feb. 23, 2015 @ 6:30 PM
9-WEEK PRO-SERIES II -Class 2-SALADS
 

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

 

(Class 2)

Our 9-week series designed to enhance your culinary skills and provide you with more in-depth, hands-on kitchen expertise. This new series is open to anyone … you do not need to take any prerequisite courses to enroll!


Designed and taught by Culinary Institute of America graduate and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills and teach you the proper way to prepare a dazzling menu in each course.


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. 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!   


Mondays beginning 2/16, 2/23, 3/2, 3/9, 3/16, 3/23, 3/30, 4/6, 4/13/2015

6:30-9:30

Series fee - $1125 

Fee Includes:

  • Tastings
  •  A 2.75-qt. stainless steel Sauce Pan from our NEW CCKC Pro Series Cookware line. (Valued at $86)
  •  Opportunity to purchase additional Pro Series Cookware and chef’s jacket at deep discounts!  (sold in our retail store) 

NOTE: Students are required to wear a white Chef’s jacket to each 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!


 

PRO-SERIES II 

CLASS DESCRIPTIONS

Class 1: THE ART OF "SMALL PLATES" & APPETIZERS

Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

Class 2: SALADS 

There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each. We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long-term) and how to use special kitchen tools including immersion blenders.

Class 3: PASTA 

Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannolloni and Chef’s 300-year-old homemade Quick Italian Red Sauce recipe. Can’t beat that lineup!

Class 4: SIDE DISHES (including Grains, Rice and Beans)

This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de-cob” corn!

Class 5: POULTRY 

Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster.

Class 6: SOUPS & STOCKS 

Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup.

Class 7: BREADS and ROLLS

It’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well-rounded and armed with the confidence to be a bread baker for years to come.

Class 8: DESSERTS

Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! 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 we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

You never know…the friends you make in these classes could be the start of a monthly dinner club!   (Dinner)

(Spouse or significant other may join us at 8 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

9 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3049

Tue, Feb. 24, 2015 @ 6:30 PM
THE ANTI-INFLAMMATORY DIET - FIGHT THE ACHES & PAINS WITH A 4-LETTER WORD....FOOD!
 

CookWell!  

...because wellness begins in the kitchen!

The Anti-Inflammatory Diet

Fight the Aches and Pains with a Four Letter Word….FOOD!

(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)

Tues. 2/24/15   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!

 

12 openings available

$60.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3160

Tue, Feb. 24, 2015 @ 6:30 PM
9-WEEK PRO SERIES I - DAY 2 - MEATS
 

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

 

DAY 2

(Hands On)

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 professionals, 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.

TUESDAYS:  2/10, (skip 2/17), 2/24, 3/3, 3/10, 3/17, 3/24, 3/31, 4/7, & 4/14/2015

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 purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

 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 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.

10 openings available

$1125.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3050

Fri, Feb. 27, 2015 @ 6:30 PM
FWN: THE ITALIAN PIZZA KITCHEN
 

Flavorful Weekend Nights at the CCKC™

 The Italian Pizza Kitchen

(Hands On)

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

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 Espresso Panna Cotta.  Buon appetito!

(Dinner & Wine) 

Fri. 2/27/15   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

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3051

Fri, Feb. 27, 2015 @ 6:30 PM
FWN: COOKING FOR COUPLES: LET'S DO IT IN THE KITCHEN!
 

Flavorful Weekend Nights at the CCKC™

 Cooking for Couples

Let’s Do It In The Kitchen! 

(Hands On)

We’re talking about cooking, silly!  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 will be 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 professional and passionate about sharing some of his favorite recipes such as Baby Field Greens with Grilled Fennel and Leeks, Roasted Garlic Orange-Infused White Balsamic Vinaigrette, Asparagus Gruyere and Sun-Dried Tomato Tart, Seared Sea Bass with Braised Red Onions and Beurre Rouge Sauce and for Dessert Zabaglione with Fresh Berries. 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 & Wine) 

Fri. 2/27/15   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

$150.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3052

Sat, Feb. 28, 2015 @ 10:00 AM
NEW! JUNIOR CHEFS ACADEMY: THE PIZZA KITCHEN also offered 4/4
 

Junior Chefs Academy

(Ages 9-14)

NEW!

The Pizza Kitchen

Also offered Saturday, 4/4

(Hands On)   

Every young person loves pizza … and every young chef should know how to make it! Come join the fun as experienced baker Eileen Usovicz (former owner of Clock Tower Bakery in Old Overland Park) shows our Junior Chefs (ages 9-14) how to create a homemade pizza … made from scratch, of course! 

First, she’ll dive into a little history and science as they make the perfect dough; then she’ll show them how to throw the dough in the air like a pizza pro! No rolling pins allowed in this class!  This interactive and fun class doubles as a baking class because we’ll learn about flour and yeast, proper measuring techniques, how to prepare for baking and test for doneness.

This is the class that you’ll call upon every time you want to get creative at home…not to mention showing off your new pizza-throwing skills to your family and friends!  Now there’s some cooking knowledge to build on!

(Tasting) 

Sat. 2/28/15   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!

0 openings available

$50.00

Eileen Usovicz

At The Culinary Center

Event/Date Description Openings/Price/Location
3053

Sat, Feb. 28, 2015 @ 10:00 AM
SOURDOUGH BREADS
 

SOURDOUGH BREADS

(Hands On)


Sourdough, the original “yeast”, is famed in the lore of pioneers and prospectors, and beloved by San Franciscans.  Today it is available to you in your own kitchen!  


Paul McCool, our own “Alton Brown” of breadmaking, will demystify the legend and debunk misconceptions while teaching you about this simple and enduring way to leaven your breads. You will learn how to cultivate and maintain a sourdough starter, how to use it to make delicious breads, how to convert existing favorites from using commercial yeast to using sourdough, how to manipulate ingredients, time, and temperature to affect flavor, and patience. Especially patience.


As a special bonus, you can also take home some of the starter that Paul began while he was in South Africa.


(Tasting and Take-Home Starter) 

Fri. 2/28/14   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!

11 openings available

$75.00

Paul McCool

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3054

Sat, Feb. 28, 2015 @ 6:30 PM
FWN & MBQI: COUPLES GET HOT ON THE GRILL!
 

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute    

COUPLES GET HOT ON THE GRILL

(Limited Hands On)    


Grab your honey bunch and spend a Saturday night at a winter BBQ Party with a purpose – to teach you some great information about grilling and smoking AND to show you how to pair wine with BBQ.  It won’t take much to convince your honey to come to a cooking class if it’s disguised as a party, right? 


Our own expert BBQ and Mixologist Dude, Bruce Campbell, will teach some killer grilled and smoked dishes, including a dish that is a two-time (!) “Top Ten” winner at The American Royal BBQ Competition.  Learn about grills, smokers, heat zones, types of coal and wood, cooking times and temps. 


We’ll learn and sample Smoked Stuffed Portabella Mushrooms, Smoked Cheesy Potatoes, Grilled Garden Gazpacho & Shrimp Salad, Smoked Sausage Sliders with Sweet Heat BBQ Sauce, and dessert Bruschettas such as Grilled Brioche with Mascarpone Cheese & Fruit and Pistachios. 


And for the liquid part of the evening, we’ll learn (and sample) Peachy Palmers, a Horny Toad Margarita and 2 paired wines.  Uh huh!  Told ya so!


(Dinner & Cocktails) 

Sat. 2/28/15   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

Bruce Campbell

At The Culinary Center

Event/Date Description Openings/Price/Location
3154

Sat, Feb. 28, 2015 @ 6:30 PM
NEW! FWN: KITCHEN WARS! WITH CHEF SANDY DIGIOVANNI also offered 1/16 & 4/10
 

Flavorful Weekend Nights at the CCKC™

NEW! 

KITCHEN WARS!

with Chef Sandy DiGiovanni

Also offered 1/16 & 4/10

(Hands On)

Folks, we’re doin’ some “cookin’ without lookin’” tonight in this whole new take on a cooking class! 


Join Celebrity Chef Sandy DiGiovanni (finalist from NBC’s “America’s Next Great Restaurant) for a night of crazy kitchen competition where you get to cook from mystery boxes of ingredients in small teams. Chef will give you the lay of the land, some cooking tips and ideas, point you to the pantry of “legal” add-in ingredients and then let you loose in the kitchen!  You’ll prepare your delights for the judge (a/k/a Chef Sandy) who will decide who wins!


Not to worry, Chef Sandy and our staff will be there to help and give direction, but it will be up to your team to decide what’s for dinner!  We’ll end the evening around the table with a fabulous dessert prepared by none other than Chef Sandy herself! 

We guarantee a good time .. .and believe it or not…good food!  How ‘bout some wine for the cooks as well! 


Bring a team of four (or show up and we’ll assign you to a team)!  Let’s do this!


(Dinner & Wine) 

Sat. 2/28/15   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
3055

Sun, Mar. 1, 2015 @ 10:00 AM
BASIC COOKIE DECORATING
 

BASIC COOKIE DECORATING

(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 & Take-Home Cookies)  

Sun. 3/1/15   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!

19 openings available

$55.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

Sun, Mar. 1, 2015 @ 6:30 PM
9-WEEK PRO-SERIES I-CLASS 8 - "SMALL" SAUCES
 

MAKES A PERFECT HOLIDAY GIFT! 

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 professionals, 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.

Sundays beginning 1/11/15, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, 3/1 and 3/8
6:30-9:30

PLEASE NOTE: Class on 1/18th will take place from 3:00-6:00 PM
 

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 purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

 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 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
3056

Mon, Mar. 2, 2015 @ 6:30 PM
KICK-BUTT PARTY PLATES!
 

Kick-Butt Party Plates!  

(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!

Chef Sandy DiGiovanni is talented and engaging and ALWAYS impresses with her dishes. Be prepared for entertainment as you learn how to make some of Sandy’s favorite party pleasers such as Fresh Ricotta, Crostini 3-Ways, Brie en Croute with Chutney, Pepporoni Pizza Bread and Stuffed Meatballs. 

Sandy 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. We’ll dine on our tasty tidbits and toast our success with a glass of wine paired perfectly with this evening’s fare! Let’s get this party started!

(Tastings and Glass of Paired Wine) 

Mon. 3/2/15   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!

10 openings available

$60.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

Mon, Mar. 2, 2015 @ 6:30 PM
9-WEEK PRO-SERIES II -Class 3 - PASTA
 

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

 

(Class 3)

Our 9-week series designed to enhance your culinary skills and provide you with more in-depth, hands-on kitchen expertise. This new series is open to anyone … you do not need to take any prerequisite courses to enroll!


Designed and taught by Culinary Institute of America graduate and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills and teach you the proper way to prepare a dazzling menu in each course.


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. 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!   


Mondays beginning 2/16, 2/23, 3/2, 3/9, 3/16, 3/23, 3/30, 4/6, 4/13/2015

6:30-9:30

Series fee - $1125 

Fee Includes:

  • Tastings
  •  A 2.75-qt. stainless steel Sauce Pan from our NEW CCKC Pro Series Cookware line. (Valued at $86)
  •  Opportunity to purchase additional Pro Series Cookware and chef’s jacket at deep discounts!  (sold in our retail store) 

NOTE: Students are required to wear a white Chef’s jacket to each 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!


 

PRO-SERIES II 

CLASS DESCRIPTIONS

Class 1: THE ART OF "SMALL PLATES" & APPETIZERS

Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

Class 2: SALADS 

There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each. We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long-term) and how to use special kitchen tools including immersion blenders.

Class 3: PASTA 

Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannolloni and Chef’s 300-year-old homemade Quick Italian Red Sauce recipe. Can’t beat that lineup!

Class 4: SIDE DISHES (including Grains, Rice and Beans)

This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de-cob” corn!

Class 5: POULTRY 

Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster.

Class 6: SOUPS & STOCKS 

Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup.

Class 7: BREADS and ROLLS

It’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well-rounded and armed with the confidence to be a bread baker for years to come.

Class 8: DESSERTS

Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! 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 we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

You never know…the friends you make in these classes could be the start of a monthly dinner club!   (Dinner)

(Spouse or significant other may join us at 8 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

9 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3057

Tue, Mar. 3, 2015 @ 6:30 PM
NEW! BRUNCH FARE
 

NEW! 

Brunch Fare

(Limited Hands On)

 

Brunch is the ultimate way to slow down after a busy week by enjoying a leisurely meal with family and friends.  Culinary instructor Jill Means will start the evening by sharing her simple tips on how to pull together a perfect brunch.  Then you’ll settle in with a brunch-inspired cocktail as Jill shows you how to create scrumptious recipes that can be made days in advance, simplifying your busy calendar and allowing you more time to enjoy your guests. You’ll learn step-by-step instructions to create dishes like Sausage Spinach Quiche, Frozen Fruit Cups, Orange Rolls, and Coconut Cake.

(Tastings and Brunch Cocktail) 

Tues. 3/3/15   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

$55.00

Jill Means

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3160

Tue, Mar. 3, 2015 @ 6:30 PM
9-WEEK PRO SERIES I - DAY 3 - SEAFOOD
 

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

 

DAY 3

(Hands On)

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 professionals, 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.

TUESDAYS:  2/10, (skip 2/17), 2/24, 3/3, 3/10, 3/17, 3/24, 3/31, 4/7, & 4/14/2015

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 purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

 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 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.

10 openings available

$1125.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3153

Wed, Mar. 4, 2015 @ 6:30 PM
TRUE THAI COOKING also offered 1/22
 

TRUE THAI COOKING

Also offered 1/22

(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. 3/4/15   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

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3058

Fri, Mar. 6, 2015 @ 6:30 PM
FWN: COOKING WITHOUT RECIPES-AN INTERACTIVE COOKING PARTY! also offered 4/18
 

Flavorful Weekend Nights at the CCKC

Cooking Without Recipes

An Interactive Cooking Party! 

Also offered 4/18

(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 so far for this VERY popular and unique cooking class. 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. 3/6/15   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

CCKC Exec Chef Gary Hild

At The Culinary Center

Event/Date Description Openings/Price/Location
3134

Fri, Mar. 6, 2015 @ 6:30 PM
NEW! FWN: GREAT FOR COUPLES: The Perfect Weekend Dinner Party!
 

Flavorful Weekend Nights at the CCKC™

NEW! GREAT FOR COUPLES!

The Perfect Weekend Dinner Party!

(Hands On)

Is it possible to entertain guests at your home for the weekend and still be able to actually visit with them?  You bet! Full of practical cooking (and entertaining) advice designed to result in a relaxing visit for your guests and you too!

Start the weekend off with Chef Jim Tinkham teaching you how to greet your guests on Friday evening with a simple late supper. Next you'll learn how to put on a fabulous continental-style breakfast complete with a spread of homemade breakfast breads.  No need to get up at the crack of dawn and dirty every mixing bowl either.  We’ll round out the class with a tasty “one-pot” Saturday night meal of Oven-Roasted Chicken with Root Vegetables and Olives and Herbed Couscous that will provide the foundation of a hearty Sunday brunch to send off your guests.  You'll learn how to put together a weekend your friends will cherish! (Hope I get an invitation!)

(Dinner & Paired Wine)  

Fri. 3/6/15   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
3060

Sat, Mar. 7, 2015 @ 9:00 AM
BASICS OF COOKING: A 2-DAY COURSE FOR BEGINNERS (DAY 1)
 

BASICS OF COOKING:

A Two-Day Course for Absolute Beginners

Due to popular demand, we are also offering 
this class on the following dates:  
1/3 & 1/4 and 1/18 & 2/1

DAY 1

(Hands On)  

Maybe you are on your own for the first time and have discovered that eating out is expensive and take-out is tiresome.  (College bound? Newly married? Loss of a spouse? Recently divorced? etc.), or maybe you just think it’s time you learned how to cook (or cook better) - darn it!!  You desperately need a small repertoire of dishes for daily dining, but you can barely manage instant coffee. Sound like you? Then this is the course to take.

Chef Charlie Hammond, the consummate chef and (patient!) culinary instructor, will assume you know nothing---absolutely nothing---about cooking and we take it from there. In two relaxed and informative weekend classes, he'll get you on your cooking feet and on your way to preparing simple, healthy, delicious food. 

We will learn basic cooking equipment and menu planning; knife skills including types of knives and how to purchase them, saute techniques, salad-making skills including quick homemade vinaigrette and other easy no-cook dishes; roasting garlic and root vegetables; how to prepare delicious pasta; how to sauté and roast meats, how to make desserts in minutes and so much more. You will learn to make dishes that can easily be varied that will take you well beyond Ramen Noodles!  (You know who you are!)

Students taking this class will receive a free Pro Series Cookware 10” sauté pan – the same pan that you will be using to practice in class - as well as  deep discounts on our entire line of Pro Series Cookware. 

Hey, we are all about creating new cooks and sending them out into the world well-equipped). 

Note: this is an excellent gift for the holidays …or for yourself!

Register early as this class will fill quickly. 

(Class size limited)  

(Tastings) 

 

Sat.3/7/15 and Sun. 3/8/15    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!

14 openings available

$235.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3059

Sat, Mar. 7, 2015 @ 10:00 AM
TINY TOTS IN THE KITCHEN: TOY STORY ADVENTURES!
 

Tiny Tots in the Kitchen™

Toy Story Adventures!

(Hands On)

Our littlest chefs (ages 2-4) and their adult cooking partners are in for a real treat today as we celebrate some of our favorite characters from Toy Story!

You’ll enjoy learning to make Woody’s “Rootin’ Tootin’ Root Beer Floats” and decorate some Buzz Lightyear Rocket Ship Cookies (which will take you to “Infinity and Beyond!”). (You’ll even whip up a batch of cookie dough to take home with you for more cookie fun in your own kitchen!) We’ll give a nod to Mr. Potato Head at our “build-your-own-Mr. Potato Head” station! How fun is that! Ssshhh … don’t tell Hamm, but we’re also going to make “Hamm’s Cheesy Roll-Ups” (what he doesn’t know won’t hurt him!).

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

(Tastings)  

Sat. 3/7/15   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!

6 openings available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3062

Sat, Mar. 7, 2015 @ 6:30 PM
FWN: TRADITIONAL MEXICAN TAMALES
 

Flavorful Weekend Nights at the CCKC™

Traditional Mexican Tamales

 (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. 3/7/15  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

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3159

Sat, Mar. 7, 2015 @ 6:30 PM
NEW! FWN: Cooking For Couples: Date Night at The Executive Chef's Table
 

Flavorful Weekend Nights at the CCKC™

 Cooking For Couples:
Date Night at The Executive Chef's Table

(Hands On)

Enjoy a romantic evening with CCKC Executive Chef Gary Hild as he welcomes you to the Chef's Table with a gourmet evening you will want to recreate over and over again in your own kitchen.  A menu perfect for two "luvvas" cooking together.

Your date night begins with a Creamy Three Mushroom Soup with Porcini, Shitake, Crimini mushrooms and a garnish of Swiss Emanthal Cheese, Waldorf Salad, with Granny Smith and Honey Crisp Apples along with Golden Raisins simmered in a wonderful sherry wine.  For the entree you will learn to prepare Kingswood Sea Scallops of the Fall - a dish that Chef Gary created that finished first place in the 2010 Culinary Benefit Event - served with; Butternut Squash and Cauliflower Puree, Petite Green Beans and a Decadent Lemon Butter Sauce.  Ooh, can it get any better?  Why yes, with a decadent dessert featuring chocolate!

(Dinner & Wine) 

Sat. 3/7/15   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!

 

 

 

1 opening available

$150.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3060

Sun, Mar. 8, 2015 @ 9:00 AM
BASICS OF COOKING:A 2-DAY COURSE FOR BEGINNERS (DAY 2)
 

BASICS OF COOKING:

A Two-Day Course for Absolute Beginners

Due to popular demand, we are also offering 
this class on the following dates:  
1/3 & 1/4 and 1/18 & 2/1

Day 2

(Hands On)  

Maybe you are on your own for the first time and have discovered that eating out is expensive and take-out is tiresome.  (College bound? Newly married? Loss of a spouse? Recently divorced? etc.), or maybe you just think it’s time you learned how to cook (or cook better) - darn it!!  You desperately need a small repertoire of dishes for daily dining, but you can barely manage instant coffee. Sound like you? Then this is the course to take.

Chef Charlie Hammond, the consummate chef and (patient!) culinary instructor, will assume you know nothing---absolutely nothing---about cooking and we take it from there. In two relaxed and informative weekend classes, he'll get you on your cooking feet and on your way to preparing simple, healthy, delicious food. 

We will learn basic cooking equipment and menu planning; knife skills including types of knives and how to purchase them, saute techniques, salad-making skills including quick homemade vinaigrette and other easy no-cook dishes; roasting garlic and root vegetables; how to prepare delicious pasta; how to sauté and roast meats, how to make desserts in minutes and so much more. You will learn to make dishes that can easily be varied that will take you well beyond Ramen Noodles!  (You know who you are!)

Students taking this class will receive a free Pro Series Cookware 10” sauté pan – the same pan that you will be using to practice in class - as well as  deep discounts on our entire line of Pro Series Cookware. 

Hey, we are all about creating new cooks and sending them out into the world well-equipped). 

Note: this is an excellent gift for the holidays …or for yourself!

Register early as this class will fill quickly. 

(Class size limited)  

(Tastings) 

 

Sat.3/7/15 and Sun. 3/8/15    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!

14 openings available

$235.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3063

Sun, Mar. 8, 2015 @ 6:30 PM
INTRO TO SAUCES
 

Intro to Sauces

(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.

(Dinner & Wine) 

Sun. 3/8/15   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

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
2968

Sun, Mar. 8, 2015 @ 6:30 PM
9-WEEK PRO-SERIES I-CLASS 9 - FINAL DINNER COMPETITION!
 

MAKES A PERFECT HOLIDAY GIFT!  

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 professionals, 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.

Sundays beginning 1/11/15, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, 3/1 and 3/8
6:30-9:30
PLEASE NOTE: Class on 1/18th will take place from 3:00-6:00 PM

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 purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

 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 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
3064

Mon, Mar. 9, 2015 @ 6:30 PM
NEW! EATING CLEAN-EATING WELL!
 

CookWell!  

...because wellness begins in the kitchen!

NEW!

Eating Clean– Eating Well!

(Limited Hands On)


A lot can get in the way of eating right like packed schedules and bad days and eating out. Chef Sandy DiGiovanni will show you that it is possible to nourish yourself through ‘clean’ eating that will not only feed your body, but will also feed your soul (cause sisters and brothers you’re gonna FEEL good too!).


Tonight she’ll focus on fresh, whole foods and share her simple tips to that you’ll be able to incorporate into your daily routine right away. You’ll learn to prepare dishes like Fish en Papillote,  “Not Your Momma’s” Brussel Sprouts With Bacon & Cranberries, and more.  


Say goodbye to fast food and get ready to welcome fruits, vegetables, and leafy green to your world with open arms.  If you’re serious about changing the way you look and feel, this is the class for you! 


(Tastings) 

Mon. 3/9/15   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

$55.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

Mon, Mar. 9, 2015 @ 6:30 PM
9-WEEK PRO-SERIES II-Class 4-SIDE DISHES
 

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

 

(Class 4)

Our 9-week series designed to enhance your culinary skills and provide you with more in-depth, hands-on kitchen expertise. This new series is open to anyone … you do not need to take any prerequisite courses to enroll!


Designed and taught by Culinary Institute of America graduate and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills and teach you the proper way to prepare a dazzling menu in each course.


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. 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!   


Mondays beginning 2/16, 2/23, 3/2, 3/9, 3/16, 3/23, 3/30, 4/6, 4/13/2015

6:30-9:30

Series fee - $1125 

Fee Includes:

  • Tastings
  •  A 2.75-qt. stainless steel Sauce Pan from our NEW CCKC Pro Series Cookware line. (Valued at $86)
  •  Opportunity to purchase additional Pro Series Cookware and chef’s jacket at deep discounts!  (sold in our retail store) 

NOTE: Students are required to wear a white Chef’s jacket to each 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!


 

PRO-SERIES II 

CLASS DESCRIPTIONS

Class 1: THE ART OF "SMALL PLATES" & APPETIZERS

Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

Class 2: SALADS 

There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each. We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long-term) and how to use special kitchen tools including immersion blenders.

Class 3: PASTA 

Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannolloni and Chef’s 300-year-old homemade Quick Italian Red Sauce recipe. Can’t beat that lineup!

Class 4: SIDE DISHES (including Grains, Rice and Beans)

This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de-cob” corn!

Class 5: POULTRY 

Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster.

Class 6: SOUPS & STOCKS 

Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup.

Class 7: BREADS and ROLLS

It’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well-rounded and armed with the confidence to be a bread baker for years to come.

Class 8: DESSERTS

Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! 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 we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

You never know…the friends you make in these classes could be the start of a monthly dinner club!   (Dinner)

(Spouse or significant other may join us at 8 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

9 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3065

Tue, Mar. 10, 2015 @ 6:30 PM
INTRO TO FRESH PASTA-MAKING-COOKING WITH CHEF CODY HOGAN (LIDIA'S KC)
 

Intro to Fresh Pasta Making

Cooking with Chef Cody Hogan (Lidia’s KC) 

(Limited Hands On)

It doesn’t get much better than fresh homemade pasta with a flavorful homemade quick sauce to top it perfectly! Tonight you’ll learn from the best … Chef Cody Hogan (Lidia’s Kansas City) who knows pasta like nobody else. Chef Cody takes you through the pasta-making process step-by-step. You’ll put on an apron and get your hands in the flour as you learn to make fresh pasta from scratch.

And if you’re going to make it fresh, then let’s also learn how to make some fresh and flavorful sauces to go with it: Classic Aglio Olio, Marinara, Sausage & Onion, and everyone’s favorite, Alfredo.

You’ll take home some of your hand-made pasta, plus the know-how to do it yourself from now on. You’ll soon be a “pasta-making machine” in your own kitchen!

(Tasting and Take-Home Pasta)

Tues. 3/10/15   6:30-9:30 

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!

15 openings available

$65.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3160

Tue, Mar. 10, 2015 @ 6:30 PM
9-WEEK PRO SERIES I - DAY 4 - VEGETABLES
 

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

 

DAY 4

(Hands On)

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 professionals, 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.

TUESDAYS:  2/10, (skip 2/17), 2/24, 3/3, 3/10, 3/17, 3/24, 3/31, 4/7, & 4/14/2015

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 purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

 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 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.

10 openings available

$1125.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3096

Wed, Mar. 11, 2015 @ 6:30 PM
HANDMADE RAVIOLI & FILLED PASTA-WITH QUICK-PAIRED SAUCES also offered on 1/13
 

Handmade Ravioli and Filled Pasta 

with Quick-Paired Sauces!

Also offered on 1/13

(Limited 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 the ever-popular Butternut Squash (a/k/a “zucca”).

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)

Wed. 3/11/15   6:30-9:30

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

$65.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3097

Thu, Mar. 12, 2015 @ 6:30 PM
NEW! LESSONS FROM A SEAFOOD CHEF-COOKING WITH SHELLFISH
 

NEW!

LESSONS FROM A SEAFOOD CHEF –

Cooking With Shellfish

(Hands On)

We may not live on the coast, but we do have access to some great shellfish here in KC.  And we also happen to have access to one of the best seafood chef's around!  Chef Richard McPeake will show you how to buy, clean & shuck shellfish, oysters, lobster and ,of course, shrimp.  He'll also teach a variety of cooking methods including making a velvety shellfish broth.  We’ll learn while we make Butter Poached Shellfish, Whipped Scampi Butter, Fried Oysters with Remoulade, Lobster poached in Fresh Thyme Infused Butter and Fresh Oysters with Mignonette Sauce, and a Vinegar Shallot Sauce for Oysters. 

We’re talkin’ a Chef that created seafood concept restaurants folks!  Come learn from the best. 

(Tasting)  

Thurs. 3/12/15   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

$75.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3155

Fri, Mar. 13, 2015 @ 6:30 PM
FWN: COOKING WITH JULIA - Moved from 1/18/15 (also offered 1/25)
 

 Flavorful Weekend Nights at the CCKC™

Cooking with Julia

Class moved from 1/18/15 (also offered 1/25)

(Hands On)

Julia Child brought the art of French cooking to the United States.  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 hands-on class, 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. 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 favorites dishes such as: Shrimp Scampi, Steak au Poivre, Vegetables in Hollandaise Sauce, Pomme de Terre Anna, Bananas Foster Flambe.  By the end of the evening, you’ll be a regular “Ratatouille!

Julia would be so proud!

(Dinner & Wine Pairing) 

Fri. 3/13/15   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
3068

Sat, Mar. 14, 2015 @ 10:00 AM
HOMEMADE CINNAMON ROLLS - also offered 1/11 & 1/25
 

Homemade Cinnamon Rolls

Also offered 1/11 & 1/25

   (Hands On)

You know you love ‘em – those warm, gooey, melt-in-your-mouth gems that fill the house with incredible aromas and make you the hero of breakfast or brunch! Today you’ll learn how to make the perfect classic cinnamon roll – as well as some tasty variations to keep things fresh and fun!

Culinary instructor Mari Ruck (also known here at The Culinary Center as “The Cinnamon Roll Lady”) is in the kitchen and ready to show you how it’s done – from start to finish! You’ll discover some fabulous secrets to making and baking cinnamon rolls as Mari demonstrates everything and breaks it down into “bite-size” details so you can go home and whip up a batch of your own rolls!

(Tasting)

Sat. 3/14/15   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!

14 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3069

Sun, Mar. 15, 2015 @ 10:00 AM
NEW!EXCEPTIONAL BISCOTTI, SCONES & MUFFINS
 

NEW!

Exceptional Biscotti, Scones & Muffins

(Limited Hands On)

We’re firing up the ovens and digging out the rolling pins for a fun-filled morning of baking with culinary instructor Christina Robson. She’s excited to share some of her favorite recipes and teaching you how to make fabulous Biscotti, Scones and Muffins from start to finish.

It’s a class that will elevate your baking skills as Christina shows you the secrets and short-cuts of baking delicious softer Biscotti that won’t break a tooth when you bite into it like those rock-hard versions. She’ll also show you how to modify classic Cream Scones using various fresh, frozen, and dried fruits as well as a savory cheese and herb scone. (You’ll be taking a batch of Scones dough home to bake and show off to your family too! You’re welcome.)

You’ll learn fundamental techniques to prepare and bake the “Biggest and Best Darn Muffins You’ve Ever Had”  as you experiment with different variations of add-ins like fruit, nuts, and various flavorings so that you can use these same recipes over and over, yet keep it new and fresh every time! She’ll also demonstrate how to make a versatile Lemon Curd too!

Oh, and not to worry …Christina will also tell you how to freeze all these beauties so you can pull ‘em out and dazzle company on a moment’s notice!

(Tasting, Recipes, and Take-Home Scones Dough)  

Sun. 3/15/15   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! 

1 opening available

$50.00

Christina Robson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3070

Sun, Mar. 15, 2015 @ 10:00 AM
MBQI - SMOKING 101-THE "ART OF SMOKOLOGY"
 

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! 

Folks, this is the quintessential class on smoking!

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

(Tasting) 

Sun. 3/15/15   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!

10 openings available

$80.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3071

Mon, Mar. 16, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: SPRING BREAK WITH CHEF SANDY-THE SICILIAN PIZZA KITCHEN!
 

Junior Chefs Academy

(Ages 9-14)

Spring Break with Chef Sandy

The Sicilian Pizza Kitchen

(Hands On)

We’re having a REAL Sicilian Pizza Party today at The Culinary Center of Kansas City™ … with a REAL Sicilian chef! The kids are gonna love Sandy DiGiovanni … she’s fun, funny and engaging! They might recognize her name and face … she was a finalist on NBC’s hit show, “America’s Next Great Restaurant” last year! Sandy will show our young chefs 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 these kids are going to learn a lot about flour, yeast, measuring properly, and much more. They’ll also learn how to create an authentic (but very kid-friendly) Antipasto Salad, Garlic Bread, and a very fun Sicilian Sundae Bar for dessert! Buon appetito!

(Light Lunch) 

Mon. 3/16/15   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!

3 openings available

$50.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3072

Mon, Mar. 16, 2015 @ 6:30 PM
MY BIG FAT GREEK COOKING CLASS - AN AUTHENTIC GREEK SPRING DINNER
 

My Big Fat Greek Cooking Class

An Authentic Greek Spring Dinner

(Limited Hands On)

Yazoo! No need to wait for the next GreekFest to experience real Greek food! Culinary instructor Beth Kelloff shares her heritage and love for Greek cooking as she leads us through a complete Greek dinner – from start to finish.

We’ll learn to make traditional Greek recipes to recreate at home in celebration of Greek Easter or as a unique dinner party menu: Roasted Lamb, Lemon Oregano Chicken and Crispy Greek Potatoes. You’ll don an apron and “get your Greek on” as we learn by cooking some of these fantastic dishes.

We’ll celebrate our culinary acumen with a glass of Greek wine, paired perfectly with this evening’s fare! Opa!

(Dinner and Glass of Paired Greek Wine) 

Mon. 3/16/15    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

Beth Kelloff

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

Mon, Mar. 16, 2015 @ 6:30 PM
9-Week PRO-SERIES II - Class 5 - POULTRY
 

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)


(Class 5)

Our 9-week series designed to enhance your culinary skills and provide you with more in-depth, hands-on kitchen expertise. This new series is open to anyone … you do not need to take any prerequisite courses to enroll!


Designed and taught by Culinary Institute of America graduate and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills and teach you the proper way to prepare a dazzling menu in each course.


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. 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!   


Mondays beginning 2/16, 2/23, 3/2, 3/9, 3/16, 3/23, 3/30, 4/6, 4/13/2015

6:30-9:30

Series fee - $1125 

Fee Includes:

  • Tastings
  •  A 2.75-qt. stainless steel Sauce Pan from our NEW CCKC Pro Series Cookware line. (Valued at $86)
  •  Opportunity to purchase additional Pro Series Cookware and chef’s jacket at deep discounts!  (sold in our retail store) 

NOTE: Students are required to wear a white Chef’s jacket to each 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!


 

PRO-SERIES II 

CLASS DESCRIPTIONS

Class 1: THE ART OF "SMALL PLATES" & APPETIZERS

Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

Class 2: SALADS 

There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each. We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long-term) and how to use special kitchen tools including immersion blenders.

Class 3: PASTA 

Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannolloni and Chef’s 300-year-old homemade Quick Italian Red Sauce recipe. Can’t beat that lineup!

Class 4: SIDE DISHES (including Grains, Rice and Beans)

This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de-cob” corn!

Class 5: POULTRY 

Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster.

Class 6: SOUPS & STOCKS 

Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup.

Class 7: BREADS and ROLLS

It’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well-rounded and armed with the confidence to be a bread baker for years to come.

Class 8: DESSERTS

Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! 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 we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

You never know…the friends you make in these classes could be the start of a monthly dinner club!   (Dinner)

(Spouse or significant other may join us at 8 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

9 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3132

Tue, Mar. 17, 2015 @ 10:00 AM
JUNIOR CHEFS: PRO-SERIES I-DAY 1-KITCHEN FUND & KNIFE SKILLS
 

Junior Chefs Academy

(Ages 9-14)

3-Day JCA Professional Culinary Arts Series

PRO-SERIES I

 The Fundamentals of Cooking 

(Hands On)

DAY 1

Our popular 3-day series with a curriculum specifically developed for Junior Chefs by Executive Chef Richard McPeake. The course is packed full of serious culinary education and "hands-on" experiences that you’ll be hard pressed to find elsewhere for your young chef. (See complete class descriptions below.)  

Students are encouraged to wear a white chef’s jacket (available in our retail store)

  Tues., 3/17; Wed. 3/18; Thurs. 3/19

10:00-2:30  

  You do not need to be a member of the Junior Chef Academy to take this course.

Series fee of $375 includes:

  • Light lunches
  • An 8-inch stainless steel sauté pan from our NEW Pro Series Cookware line! 
  • Tastings
  • Binder for all recipes and handouts

These three classes cannot be taken individually as they build upon the previous day’s experiences.  

IMPORTANT NOTE: 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!


  Day 1:  Kitchen Fundamentals and Knife Skills

Essential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudite with Creamy Ranch Dip.

 Day 2: Sauces
Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season).

Day 3: Meats and Poultry
We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and Chicken Lollipops (drumettes) with Chef’s famous PB&J Sauce.

14 openings available

$375.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3160

Tue, Mar. 17, 2015 @ 6:30 PM
9-WEEK PRO SERIES I - DAY 5 - MOIST HEAT COOKING
 

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

DAY 5

(Hands On)

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 professionals, 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.

TUESDAYS:  2/10, (skip 2/17), 2/24, 3/3, 3/10, 3/17, 3/24, 3/31, 4/7, & 4/14/2015

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 purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

 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 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.

10 openings available

$1125.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3073

Wed, Mar. 18, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY - LET'S MAKE TAMALES!!
 

Junior Chefs Academy

(Ages 9-14)

Let’s Make Tamales!

(Hands On)

There is no denying the culinary fan base that surrounds authentic Mexican tamales. And kids love making them just as much as the adults do! We just happen to have sisters Vicky and Susy Lara “in da house” to show them how it’s done. 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.

Today our two tamale experts share coveted family recipes, secrets and techniques as they teach our Junior Chefs how to make Chicken Tamales with Tomatillo Sauce. They’ll have them rolling like a pro in no time! They’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 dessert… Fresa con Crema!

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’re Junior Chef will get to take home half dozen tamales to share with the family!

(Tastings)

Wed. 3/18/15   10:00-12:30 

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

 NOTE: 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!

15 openings available

$55.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3132

Wed, Mar. 18, 2015 @ 10:00 AM
JUNIOR CHEFS:PRO-SERIES I-FUND OF COOKING- DAY 2 -SAUCES
 

Junior Chefs Academy

(Ages 9-14)

3-Day JCA Professional Culinary Arts Series

PRO-SERIES I

 The Fundamentals of Cooking 

(Hands On)

DAY 2

Our popular 3-day series with a curriculum specifically developed for Junior Chefs by Executive Chef Richard McPeake. The course is packed full of serious culinary education and "hands-on" experiences that you’ll be hard pressed to find elsewhere for your young chef. (See complete class descriptions below.)  

Students are encouraged to wear a white chef’s jacket (available in our retail store)

  Tues., 3/17; Wed. 3/18; Thurs. 3/19

10:00-2:30  

  You do not need to be a member of the Junior Chef Academy to take this course.

Series fee of $375 includes:

  • Light lunches
  • An 8-inch stainless steel sauté pan from our NEW Pro Series Cookware line! 
  • Tastings
  • Binder for all recipes and handouts

These three classes cannot be taken individually as they build upon the previous day’s experiences.  

IMPORTANT NOTE: 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!


  Day 1:  Kitchen Fundamentals and Knife Skills

Essential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudite with Creamy Ranch Dip.

 Day 2: Sauces
Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season).

Day 3: Meats and Poultry
We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and Chicken Lollipops (drumettes) with Chef’s famous PB&J Sauce.

14 openings available

$375.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3166

Thu, Mar. 19, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "ACE OF CUPCAKES" COMPETITION also offered 2/21 & 2/22
 

Junior Chefs Academy

(Ages 9-14)

“Ace of Cupcakes”

Competition

also offered 2/21 & 2/22

(Hands On)

Join us for our newest Junior Chef Class where you will learn the art of baking and decorating cupcakes, and then use your new-found crafty skills to compete for the “Ace of Cupcakes” Award!   

"Queen of Cakes" Shannon Hartnett will teach you 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 Take-Home Cupcakes)   

Th. 3/19/15   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!

13 openings available

$50.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3132

Thu, Mar. 19, 2015 @ 10:00 AM
JUNIOR CHEFS: 3-DAY PRO-SERIES I-DAY 3-MEATS & POULTRY
 

Junior Chefs Academy

(Ages 9-14)

3-Day JCA Professional Culinary Arts Series

PRO-SERIES I

 The Fundamentals of Cooking  

(Hands On)

DAY 3

Our popular 3-day series with a curriculum specifically developed for Junior Chefs by Executive Chef Richard McPeake. The course is packed full of serious culinary education and "hands-on" experiences that you’ll be hard pressed to find elsewhere for your young chef. (See complete class descriptions below.)  

Students are encouraged to wear a white chef’s jacket (available in our retail store)

  Tues., 3/17; Wed. 3/18; Thurs. 3/19

10:00-2:30  

  You do not need to be a member of the Junior Chef Academy to take this course.

Series fee of $375 includes:

  • Light lunches
  • An 8-inch stainless steel sauté pan from our NEW Pro Series Cookware line! 
  • Tastings
  • Binder for all recipes and handouts

These three classes cannot be taken individually as they build upon the previous day’s experiences.  

IMPORTANT NOTE: 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!


  Day 1:  Kitchen Fundamentals and Knife Skills

Essential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudite with Creamy Ranch Dip.

 Day 2: Sauces
Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season).

Day 3: Meats and Poultry
We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and Chicken Lollipops (drumettes) with Chef’s famous PB&J Sauce.

14 openings available

$375.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3074

Fri, Mar. 20, 2015 @ 6:30 PM
FWN: COUPLES THAI ONE ON!
 

Flavorful Weekend Nights at the CCKC™

Couples Thai One On!

(Hands On)                     

Discover the secrets of exotic “True Thai” cooking as we achieve the perfect flavor balance to touch and delight every taste bud. We’ll guide our couples through this fascinating world of spices and flavorful dishes and teach you the fundamentals of cooking Thai as we learn to make dishes like Red Curry Chicken, Spring Rolls, Stir-Fry Mixed Vegetables in Chili Garlic Sauce, and Pad Thai.

(Dinner & Wine) 

Fri. 3/20/15   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

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
3075

Fri, Mar. 20, 2015 @ 6:30 PM
FWN: GREAT FOR COUPLES: THE CHEF'S TABLE: PAIRING FOOD & WINE
 

 Flavorful Weekend Nights at the CCKC™


GREAT FOR COUPLES:

The Chef’s Table: Pairing Food & Wine

(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. 3/20/15   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!

8 openings available

$75.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3076

Sat, Mar. 21, 2015 @ 10:00 AM
NEW! SUNDAY PORK ROAST DINNER
 

NEW!

Sunday Pork Roast Dinner

(Demo)

Sunday dinners evoke memories of delectable aromas, family and friends around the table and well-prepared, hearty food using recipes that have been passed down throughout the years.

Join Barry and Meta West for this special cooking event as they teach you how to prepare a classic pork dinner that is perfect for casual family dinners or entertaining. You’ll get loads of culinary instruction they demonstrate sauce making procedures, knife skills, and many other cooking techniques.

You’ll learn to prepare Barry’s “famous” Peppered Pork Loin with Mustard Sauce and perfectly-paired side dishes like Fruit & Nut Salad, Buttermilk Mashed Potatoes, and a medley of Sautéed Vegetables.

We’ll end the class with a Chocolate Walnut Torte. The aromas as they teach this cozy dinner will be worth the class fee alone! 

(Tastings) 

Sat. 3/21/15   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!

16 openings available

$50.00

Meta & Barry West

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3077

Sat, Mar. 21, 2015 @ 10:00 AM
NEW! HERITAGE BREADS: HOT CROSS BUNS & EASTER BREAD
 

NEW!

Heritage Breads:

Hot Cross Buns & Easter Bread

(Hands On)


All countries have their own versions of heritage breads that are indicative of various holiday celebrations throughout the year. Hot Cross Buns are soft, slightly sweet, spiced yeast rolls that are speckled with currants or raisins and are a longstanding Easter tradition in England. They’re marked with a cross on top (hence the name), that represents a crucifix and are typically enjoyed by families on Good Friday each year.


The Easter bread is typical of many such breads from Europe in that it features rich flavors and add-ins (butter, sugar, eggs, vanilla, raisins, and almonds) that were too extravagant for daily breads.


Join master baker Paul McCool Fundamentals as he takes you back in time with step-by-step guidance through the dough preparation, fermentation, shaping, and baking of these delicious breads.


(Tasting) 

Sat. 3/21/15   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! 

18 openings available

$75.00

Paul McCool

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3078

Sat, Mar. 21, 2015 @ 6:30 PM
FWN: SPANISH TAPAS: SMALL SIZE - HUGE FLAVOR!
 

Flavorful Weekend Nights at the CCKC™

Spanish Tapas:

Small Size - HUGE Flavor!

(Hands On)


Although tapas originated in restaurants and bars throughout Spain, it didn’t take long for these tasty “small plates” of goodness to catch on here in the U.S. They may be small in size, but these tasty dishes are HUGE in flavor, which you’ll discover for yourself this evening!


Tonight you’ll work alongside CCKC Executive Chef Gary Hild as you prepare a variety of tempting tapas that you can recreate at home and serve as appetizers for a dinner party or as a light dinner for your family.


Our menu includes Sizzling Garlic Shrimp, Frisee Salad with Apples and Honeyed Bacon, Coca (Spanish-style pizza) with Candied Red Peppers, Madrid-Style Meatballs, and White Chocolate Mousse with Passion Fruit Gelee.


Did you know that in Spain, tapas are traditionally served with Spanish sherry or Madeira? Don’t ya think we should have some of that tonight, too? Absolutely!

(Dinner & Wine) 

Sat. 3/21/15   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

CCKC Exec Chef Gary Hild

At The Culinary Center

Event/Date Description Openings/Price/Location
3079

Sun, Mar. 22, 2015 @ 1:00 PM
KNIFE SKILLS also 4/26
 

KNIFE SKILLS

Also offered on 4/26

(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 are 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. 3/22/15   1:00-3:30 

 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!

 

0 openings available

$55.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3080

Sun, Mar. 22, 2015 @ 1:00 PM
BREAD MAKING 101
 

Bread Making 101

(Hands On)


You’ll be rolling in the dough (literally) with this comprehensive class that will definitely turn you into a bread maker! Meta and Barry West share their extensive background in baking as they teach you to make:

 

o       Shortcut Sourdough French Baguettes. (How to make a sourdough starter & traditional yeast method plus French bread shaping techniques; you’ll take some starter home with you!)


o       “No-Knead 5-Minute” Artisan Bread (A free-form loaf using a “cool rise & no knead” technique – holy cow!  Forget everything you thought you knew about conventional bread making!)


o       An old-fashioned Cracked Wheat Berry Bread.  (A traditional yeast method and traditional loaf shaping techniques; you will create this dough from scratch, knead it, let it rise, then create a free form loaf to take home with you.)


o       Beef ‘n Pepper Braid  (A “rapid mix, cool rise” yeast method refrigerator dough that can be used for rolls, traditional loaves or even for cinnamon rolls; also easy braiding technique. You’ll make this dough and then shape it into sandwich bread and eat your efforts for lunch!) 

  

That’s a lot of dough my friends! You’ll get some hands-on practice along the way so roll up those sleeves you bread-maker wannabes as you work in teams to mix and shape the refrigerator dough into meat-filled braided sandwich bread. You’ll learn about the various types of bread flours, ways to proof yeast, the difference between conventional and rapid mixing methods, what pans work best for baking, how to determine if breads are baked all the way through … and lots more.


We’ll take a break during the class for a light lunch which will include some of our lovely breads, sampled with a variety of flavored dipping oils and vinegars compliments of The Tasteful Olive located right here in Downtown Overland Park!


As a bonus, you’ll take home a small loaf of the Cracked Berry Wheat Bread, a container of sourdough starter to continue the bread making in your own kitchen plus a sample of some beautiful flavored olive oil!


(Please bring a 2-cup capacity plastic container for your Take-Home Sourdough Starter.)

 (Light Lunch) 

Sun. 3/22/15   1:00-4:30

 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!

 

4 openings available

$65.00

Barry & Meta West

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3081

Sun, Mar. 22, 2015 @ 6:30 PM
NEW! FWN: PARTIES THAT COOK - MENUS FOR INTERACTIVE DINNERS WITH FRIENDS
 

Flavorful Weekend Nights at the CCKC™

NEW! 

Parties That Cook!

Menus for Interactive Dinners with Friends

It’s fun to cook together with friends right?  Take the stress out of entertaining with a couple of menus that let your guests do the cooking with you.  It’s all good because these dishes also allow your peeps to still be able to chat it up and have a little wine at the same time.  Simple ingredients and classic recipes create fabulous food.  Now set the table and let the party begin! 

(Dinner and Wine)  

Sun. 3/22/15   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

$65.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3082

Mon, Mar. 23, 2015 @ 6:30 PM
CHINESE "TAKE-OUT"-AMERICAN FAVORITES!
 

Chinese “Take-Out” -

American Favorites!

(Limited Hands On)

About once a week we get Chinese take-out at our house. We love the fresh tastes, crisp crunch, and flavorful combinations. Who doesn’t!

We were more than thrilled when Executive Chef Sophia Chatfield told us she wanted to teach a class on America’s favorite Chinese “take-out” dishes. After tonight’s class, we’ll be armed with time-tested recipes, essential techniques, and the knowledge to make our OWN “take-out” favorites!

We learn best by doing, so we’ll put on an apron and get our hands in on some of the prep and cooking tonight alongside Chef Sophia (you’ll LOVE her) as we learn how to make: Crab Rangoon, Lo Mein, General Tso Chicken and the ever-popular Fried Rice.

What an incredible line-up … what a popular event this is going to be!

Book early … we bet it’ll fill up fast!

(Tasting) 

Mon. 3/23/15   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!

5 openings available

$55.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

Mon, Mar. 23, 2015 @ 6:30 PM
9-WEEK PRO-SERIES II -Class 6 - SOUPS & STOCKS
 

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)


(Class 6)

Our 9-week series designed to enhance your culinary skills and provide you with more in-depth, hands-on kitchen expertise. This new series is open to anyone … you do not need to take any prerequisite courses to enroll!


Designed and taught by Culinary Institute of America graduate and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills and teach you the proper way to prepare a dazzling menu in each course.


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. 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!   


Mondays beginning 2/16, 2/23, 3/2, 3/9, 3/16, 3/23, 3/30, 4/6, 4/13/2015

6:30-9:30

Series fee - $1125 

Fee Includes:

  • Tastings
  •  A 2.75-qt. stainless steel Sauce Pan from our NEW CCKC Pro Series Cookware line. (Valued at $86)
  •  Opportunity to purchase additional Pro Series Cookware and chef’s jacket at deep discounts!  (sold in our retail store) 

NOTE: Students are required to wear a white Chef’s jacket to each 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!


 

PRO-SERIES II 

CLASS DESCRIPTIONS

Class 1: THE ART OF "SMALL PLATES" & APPETIZERS

Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

Class 2: SALADS 

There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each. We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long-term) and how to use special kitchen tools including immersion blenders.

Class 3: PASTA 

Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannolloni and Chef’s 300-year-old homemade Quick Italian Red Sauce recipe. Can’t beat that lineup!

Class 4: SIDE DISHES (including Grains, Rice and Beans)

This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de-cob” corn!

Class 5: POULTRY 

Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster.

Class 6: SOUPS & STOCKS 

Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup.

Class 7: BREADS and ROLLS

It’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well-rounded and armed with the confidence to be a bread baker for years to come.

Class 8: DESSERTS

Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! 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 we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

You never know…the friends you make in these classes could be the start of a monthly dinner club!   (Dinner)

 (Spouse or significant other may join us at 8 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

9 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3083

Tue, Mar. 24, 2015 @ 6:30 PM
NEW! FRESH PASTA-MAKING WITH SEMOLINA...INCLUDING GNOCCHETTI also offered on 1/27
 

NEW!

Fresh Pasta-Making with Semolina

…including Gnocchetti
Also offered on 1/27

(Limited Hands On)

Nothing beats fresh pasta made with simple semolina, a special variety of wheat flour.  It’s just like our Italian Momma’s used to make! And when it comes to using a pasta maker, you’ll be delighted with the superior results when you switch from all-purpose wheat flour to a high quality semolina. 

Join Chef Cody Hogan for a class on pasta making using semolina including the famous “gnocchetti.”  What’s that you say?  Come and find out.  Also learn a Sausage and Onion Sauce, Garganelli (or Fuzi) Boscaiolo and Tonarelli Cacio e Pepe. 

(Tasting & Gnocchi Board) 

Tues. 3/24/15   6:30-9:30

 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!

 

17 openings available

$70.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3160

Tue, Mar. 24, 2015 @ 6:30 PM
9-WEEK PRO SERIES I - DAY 6 - DRY HEAT COOKING
 

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

DAY 6

(Hands On)

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 professionals, 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.

TUESDAYS:  2/10, (skip 2/17), 2/24, 3/3, 3/10, 3/17, 3/24, 3/31, 4/7, & 4/14/2015

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 purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

 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 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.

10 openings available

$1125.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3084

Wed, Mar. 25, 2015 @ 6:30 PM
NEW! SEARED MEATS & PAN SAUCES IN 10 MINUTES!
 

NEW!

Seared Meats & Pan Sauces in 10 Minutes!

(Hands On)

Searing meat is 100% about building flavor. The meat hits the scorching hot pan and the surface instantly begins to caramelize.  When this meat and that flavor that comes with it from the pan hits a stew or braise or roast, we’re talkin’ deep savory flavor that we crave on a cellular level…the one that makes us want to lick our plates. 

And then there are quick sauces you can make from that pan as well that will make you wanna slap your granny!  You heard me.  Let’s learn how to do it from a consummate professional, Chef Richard McPeake. 

(Tastings) 

Wed. 3/25/15   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

$60.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3085

Thu, Mar. 26, 2015 @ 6:30 PM
NEW! OLD SCHOOL MEXICAN FAVORITES!
 

NEW!

Old School Mexican Favorites!

(Hands On)

Do it up old school and add a little spice in your menu as Chef Jesse Vega takes you on a journey to re-create some of his all-time Mexican favorites!  This traditional, yet not-your-normal, Mexican menu is sure to add a kick to your day with a tasty Fideo, a toasted pasta dish, Chili Relleno (ooh!) stuffed with Chihuahua Cheese and a Ground Beef Chimichanga. Don’t forget the Chips & Salsa. 

The best ending to a great Mexican meal and a grand Ole’ is with a Columbian Snowball – ok, not Mexican but it’s topped with Kahlua Chocolate Sauce!  Need I say more?! 

(Tastings) 

Thurs. 3/26/15   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

$60.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3086

Fri, Mar. 27, 2015 @ 6:30 PM
FWN: GASTRO PUB FARE
 

Flavorful Weekend Nights at the CCKC™

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 gastro pub 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”.

(Dinner & Cocktails) 

Fri. 3/27/15   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

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3087

Fri, Mar. 27, 2015 @ 6:30 PM
NEW! FWN & MBQI: COUPLES MIX IT UP IN THE KITCHEN...WITH A MIXED GRILL COOKING CLASS!
 

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute

NEW!

COUPLES MIX IT UP IN THE KITCHEN

… with a Mixed Grill Cooking Class

(Hands On)

It’s Friday night so let’s spice it up, mix it up, jazz it up and try something new for a change.  I’m talkin’ some savory Mixed Grill cooking right in your own backyard. 

Chef McPeake will teach us how to create a delectable meal containing grilled meats, fish and vegetables, all at the same time. There really are some fundamentals that you need to know when doing this kind of cooking such as timing of the dinner, how to cut your meat for faster grilling times, high and medium temperature grilling, the ”Plancha” grilling method, and plate presentation. 

The menu will consist of Herb Spiced Beef Medallions, Dill Cured Salmon and Grilled Asparagus Rafts finished with a Fresh- Made Béarnaise Sauce, among others.  Mix it up with yo baby! 

(Dinner & Wine)   

$150 per couple

Fri. 3/27/15   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!

3 openings available

$150.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3088

Sat, Mar. 28, 2015 @ 10:00 AM
TINY TOTS IN THE KITCHEN: LITTLE PRINCESS BAKING PARTY!
 

Tiny Tots in the Kitchen™

(Ages 2-4)

Little Princess Baking Party!

(Hands On)

Our tiniest chefs truly love the adventures they experience here at The Culinary Center of Kansas City™. Parents continue to ask for more and more of these classes to take with their young ones! We ARE listening!

With a wave of our whisk and a “bippity, boppity, boo!” … what magically appears? A fun new baking class for our little 2- to 4-year old chefs!

Today we’re learning to bake scrumptious Belle’s Brownies, (from scratch) as we measure, stir and crack an egg or two! We’ll have great fun making Mulan’s Mini Pizzas with “made-it-myself” pizza dough and lots of colorful, fresh veggies. We’ll decorate (and take home!) Cinderella Slipper Cookies (with lots of sparkle, of course!). And, we’ll search the “castle” far and wide as we help Snow White and the 7 Dwarves defeat the Evil Queen. Once we save Snow White, we’ll all get a special treasure to take home!

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

If your princess wants to play dress up … we encourage costumes, crowns and tiaras but let’s leave the boas at home … those feathers get into everything! Our kingdom, er kitchen, welcomes Prince Charmings’ as well!

Bring your camera to capture these cherished moments!

(Tastings, Take-Home Cookies and Tot-Sized Gift)  

Sat. 3/28/15   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!

0 openings available

$75.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
3090

Sat, Mar. 28, 2015 @ 10:00 AM
MORE GLUTEN-FREE MADE EASY
 

CookWell! 

...because wellness begins in the kitchen!

MORE Gluten-Free Made Easy

(Limited Hands On)

Here’s a gluten-free menu that’s loaded with flavor and guaranteed to please even the most skeptical person at your dinner table!

Culinary instructor Katie Newell shares MORE quick and easy gluten-free dishes that the whole family will enjoy: Chicken and Mango Thai Salad (with a made-from-scratch gluten-free dressing); Black Bean and Corn Enchilada Pie (a freezer-friendly, crowd-pleasing dish that is perfect for busy nights); Chicken Pad Thai (YES! You can STILL have noodles!); and Crock Pot Carnitas with Cilantro-Lime Cabbage and Fresh Avocado (add some fresh seasonal produce to this slow-cooked pork for the most mouth-watering tacos you’ve ever tasted!).

Katie will use sustainably raised meats this evening and as much organic, locally grown produce as she can get her hands on! This woman knows how to make it fast, make it simple and streamline prep work, too! You’ll be armed with new ideas and recipes that really work!

(Tasting) 

Sat. 3/28/15  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

$60.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3091

Sat, Mar. 28, 2015 @ 6:30 PM
FWN: FRENCH BISTRO CUISINE
 

Flavorful Weekend Nights at the CCKC™

 French Bistro Cuisine

(Hands On)

For more than a century, delighted diners – from accidental tourists to midnight habitués – have enjoyed some of the best French cuisine in the neighborhood bistros of Paris. Over bowls of savory ragout, platters of tempting coq au vin, and glasses of regional wine, diners have shared the warm and lively bistro atmosphere that makes even a simple evening in Paris memorable. Each bistro in Paris has its special ambiance and menu.

Join us for a cooking class where you will discover the cooking techniques that make this cuisine so extraordinary. You’ll learn as you prepare Salmon Rillettes, Baked Chicken Roulade with a White Wine Cream & Caper Sauce, Pommes Duchesse & Chocolate Bouchon. Who could resist the foods of Paris? Let’s take a little culinary trip together shall we? 

(Dinner and Wine)

Sat. 3/28/15   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!

7 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3092

Sat, Mar. 28, 2015 @ 6:30 PM
FWN & MBQI: BAR-B-Q'N WITH BOOZE!
 

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute

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 “Drunken” Pineapple with Dark Rum.

While we’re at it, we’ll learn some cocktail mixing skills and
some great beverages like the “BBQ Bloody Mary”. 
We’ll also play ‘Guess that Beer and try 3 different wines with BBQ”

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

(Tasting)  

Sat. 3/28/15   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

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2986

Sun, Mar. 29, 2015 @ 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 InstituteThis 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. 3/29/15  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!

33 openings available

$80.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3020

Sun, Mar. 29, 2015 @ 6:30 PM
NEW! FWN: GREAT FOR COUPLES: An Elegant Dinner Inspired by Greystone-Napa also offered 1/31/15
 

Flavorful Weekend Nights at the CCKC™

NEW! 
Great for Couples!

An Elegant Dinner Inspired by Greystone-Napa
Also offered on 1/31/15 

(Hands On)       

Rising up the western hills of Napa Valley is the castle-like and historic Culinary Institute of America (CIA) at Greystone, one of the world’s most unique and inspiring campuses for culinary education. Did you know that you can have dinner there too?

CIA graduate, Chef Jim Tinkham will show you how to prepare some of the dishes created at this monument to culinary acumen such as the Greystone garden Salad with French Tarragon Vinaigrette, Chicken Cutlet Gremolata, Cilantro Risotto, Haricots Vert with Walnuts, and for dessert, a decadent Mini Chocolate Cake with Creme Anglaise.

What a great way to cook and celebrate the lovely foods of this iconic institution.

(Dinner & Wine) 

Sun. 3/29/15   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

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3094

Mon, Mar. 30, 2015 @ 6:30 PM
THE RAGE OF THE RAMEN NOODLE
 

 

CookWell! 

...because wellness begins in the kitchen!

THE RAGE OF THE RAMEN NOODLE

(Limited Hands On)

Those 25 cent bags of noodles you lived on in college have been replaced by huge, flavorful bowls of noodles.  Already wildly popular in New York, Chicago, Boston, and Los Angeles, the Japanese staple is set to blow the top off the rest of the country so get ready to slurp! 

Join Chef Benjamin Kauffman for this popular class.   He’ll teach us the various style of this amazingly versatile dish and we’ll learn how to make that comforting Ramen Broth (and learn why it’s so different from “regular” broth).  We will learn what the words “tare” and “konbu” mean, discuss garnishes (from bok choy to daikon and cilantro), meat choices and the ever popular noodles (homemade and prepared).  We will also learn that it’s really all in the “formula” and that there are viable gluten free alternatives.   Did you know that it really does matter WHEN you add ingredients?  Quick pickling will be covered as well as the proper thin slicing of ingredients and slow poaching eggs. 

If I were you I would register before I finished reading this description.  That’s how popular I think this class will be! 

(Tasting) 

Mon. 3/30/15   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! 

12 openings available

$50.00

Benjamin Kauffman

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

Mon, Mar. 30, 2015 @ 6:30 PM
9-WEEK PRO-SERIES II - Class 7 - BREADS & ROLLS
 

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)


(Class 7)

Our 9-week series designed to enhance your culinary skills and provide you with more in-depth, hands-on kitchen expertise. This new series is open to anyone … you do not need to take any prerequisite courses to enroll!


Designed and taught by Culinary Institute of America graduate and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills and teach you the proper way to prepare a dazzling menu in each course.


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. 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!   


Mondays beginning 2/16, 2/23, 3/2, 3/9, 3/16, 3/23, 3/30, 4/6, 4/13/2015

6:30-9:30

Series fee - $1125 

Fee Includes:

  • Tastings
  •  A 2.75-qt. stainless steel Sauce Pan from our NEW CCKC Pro Series Cookware line. (Valued at $86)
  •  Opportunity to purchase additional Pro Series Cookware and chef’s jacket at deep discounts!  (sold in our retail store) 

NOTE: Students are required to wear a white Chef’s jacket to each 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!


 

PRO-SERIES II 

CLASS DESCRIPTIONS

Class 1: THE ART OF "SMALL PLATES" & APPETIZERS

Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

Class 2: SALADS 

There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each. We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long-term) and how to use special kitchen tools including immersion blenders.

Class 3: PASTA 

Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannolloni and Chef’s 300-year-old homemade Quick Italian Red Sauce recipe. Can’t beat that lineup!

Class 4: SIDE DISHES (including Grains, Rice and Beans)

This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de-cob” corn!

Class 5: POULTRY 

Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster.

Class 6: SOUPS & STOCKS 

Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup.

Class 7: BREADS and ROLLS

It’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well-rounded and armed with the confidence to be a bread baker for years to come.

Class 8: DESSERTS

Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! 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 we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

You never know…the friends you make in these classes could be the start of a monthly dinner club!   (Dinner)

 (Spouse or significant other may join us at 8 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

9 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3095

Tue, Mar. 31, 2015 @ 6:30 PM
NEW! TUSCAN FAVORITES WITH CHEF CODY HOGAN
 

NEW! 

Tuscan Favorites with Chef Cody Hogan

(Demo)

Inspired by his trips to Tuscany with Lidia Bastianich (Lidia’s Kansas City), Chef Cody Hogan designed this class to share some of his favorite Tuscan recipes with us.

Tonight we’ll learn how to make Classic Ribollita (bread and kale soup), Pappardelle with Duck Ragu and Bistecca Fioretina while we take an authentic Tuscan wine. We’ll end our evening together the Tuscan way..enjoying Cantucci with Vin Santo…the celebrated Tuscan biscotti and dessert wine pairing that accentuates these unforgettable flavors.

(Tastings of Food & Wine) 

Tues. 3/31/15   6:30-9:30

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!

 

17 openings available

$75.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3160

Tue, Mar. 31, 2015 @ 6:30 PM
9-WEEK PRO SERIES I - DAY 7 - THE MOTHER SAUCES
 

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

 

DAY 7

(Hands On)

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 professionals, 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.

TUESDAYS:  2/10, (skip 2/17), 2/24, 3/3, 3/10, 3/17, 3/24, 3/31, 4/7, & 4/14/2015

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 purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

 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 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.

10 openings available

$1125.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3098

Fri, Apr. 3, 2015 @ 6:30 PM
NEW! FWN &MBQI! COUPLES DO IT ON THE BACK PORCH....GRILL "PARTY FOODS", THAT IS!
 

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute

NEW!

COUPLES DO IT ON THE BACK PORCH!

Grilled “Party Foods”, That Is!

(Hands On)

Can you smell the smoke? There’s grilling in the air now that Spring is here.  Let’s learn how to create versatile patio party fare that you can change up all season long.  And let’s learn it in twosomes, shall we?  

This kind of menu should be make-ahead, interactive and downright delicious.  You want to be the party that gets talked about on the block, right? 

Chef Richard, a BBQ expert and chef extraordinaire, will teach you how and share some of his best grill party finger food  like Sticky Finger Grilled PB&J Chicken Wings, Chicken Speidini wth Amoggia Sauce, Turkey Bombay  Sliders, Chili Shrimp Sticks, and Sonoma Cheese Torts. 

Now grab your honey and let’s do it on the porch, eh? 

(Dinner & Patio Cocktails) 

Fri. 4/3/15   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

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3162

Fri, Apr. 3, 2015 @ 6:30 PM
FWN: DATE NIGHT IN "LITTLE ITALY" also offered 1/31/15
 

Flavorful Weekend Nights at the CCKC™

Date Night in “Little Italy”
Also offered 1/31/15

     (Hands On)

Roll up your sleeves, grab your honey and don’t wait to sign up because tonight YOU’RE doing the cooking! … under Chef Sandy DiGiovanni’s supervision,  of course.

We’ll pretend we are in New York’s Little Italy and eat like an Italian.  Fuggedaboutit.  

Regardless of where you sit down to eat, on Sundays it is the time for relaxing—and for many of us, the one chance we have every week to gather around the table with loved ones. Sandy will share some of her favorite recipes such as Caponatina di Melazane, Panzanella, Risotto with Saffron and Pancetta, Osso Bucco and Cannoli. 

We’ll end the evening around the table together dining and celebrating our success.  

(Dinner, Interactive Cooking Class & Paired Wines)
Fri. 4/3/15   6:30-9:00 

Please note that there was a pricing error in the printed catalog for this class. We apologize for any inconvenience.  

Class fee of $150 is per couple.

"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!

 

7 openings available

$150.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3099

Sat, Apr. 4, 2015 @ 10:00 AM
A-TISKET, A-TASKET...AN EASTER CAKE SHAPED LIKE A BASKET!
 

A-TISKET A-TASKET

...AN EASTER CAKE SHAPED LIKED A BASKET

(Hands On)

 

Parents, grab your little chicks and join us for a fun Easter Decorating Party where you create your very own fully decorated Easter Basket Cake full of Easter treats! Wait till you place this beautiful creation on the Easter table!


Don’t tell the kids but they will also actually learn some decorating techniques from our very own Shannon Hartnett AND they’ll have some fun at the same time! You’ll not only decorate a scrumptious two-layer cake complete with “grass” but you’ll also make some other fun treats to decorate your customized basket cake.


We’ll sample some “Carrot” Juice and “Sweet Tweets” while we decorate.


You’ll take your cake with you to place directly on your Easter table. There will be door prizes too!


(Tastings) 


Sat. 4/4/14   10:00-12:00

 

Class fee is $75 for each adult/child team


plus $50 for each additional child under 10 and $50 for each additional adult

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

$75.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3152

Sat, Apr. 4, 2015 @ 10:00 AM
NEW! JUNIOR CHEFS ACADEMY: THE PIZZA KITCHEN also offered 2/28
 

Junior Chefs Academy

(Ages 9-14)

NEW!

The Pizza Kitchen

Also offered 2/28

(Hands On)   

Every young person loves pizza … and every young chef should know how to make it! Come join the fun as experienced baker Eileen Usovicz (former owner of Clock Tower Bakery in Old Overland Park) shows our Junior Chefs (ages 9-14) how to create a homemade pizza … made from scratch, of course! 

First, she’ll dive into a little history and science as they make the perfect dough; then she’ll show them how to throw the dough in the air like a pizza pro! No rolling pins allowed in this class!  This interactive and fun class doubles as a baking class because we’ll learn about flour and yeast, proper measuring techniques, how to prepare for baking and test for doneness.

This is the class that you’ll call upon every time you want to get creative at home…not to mention showing off your new pizza-throwing skills to your family and friends!  Now there’s some cooking knowledge to build on!

(Tasting) 

Sat. 4/4/15   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!

5 openings available

$50.00

Eileen Usovicz

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3100

Sat, Apr. 4, 2015 @ 6:30 PM
NEW! FWN: EATING YOUR WAY THROUGH ITALY-BASILICATA, SICILY & CALABRIA
 

Flavorful Weekend Nights at the CCKC™

NEW!

Eating Your Way Through Italy

Basilicata, Sicilian, Calabria

(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 celebrate Italian cuisine and the influence of the beautiful flavors from different regions. From Toscana to Sicily, Italy has a most expansive and deep-seeded culinary heritage.

Chef Sandy DiGiovanni approaches food like she did her stint on “America’s Next Best Restaurant” – with passion, humor and unabandoned delight. You WILL be entertained … and you WILL know Italy!  

She’ll take you through the “toe” of the Italy by visiting the regions of  Basilicata, Sicily and Calabria where we’ll experience Acqua e Sale al Pomodora (soft Bruschetta with Tomato), Caponata (Eggplant Relish, Arancini (Fried Rice Balls), Finnochio l’orange en Salada (Fennel and Orange Salad), Pasta all Norma with Fried Breadcrumbs, and Cannoli. 

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

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

(Dinner and Italian Wine Tastings) 

Sat. 4/4/15   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!

3 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3101

Sat, Apr. 4, 2015 @ 6:30 PM
NEW! FWN: CULINARY INSPIRATIONS FROM THE SOUTHWEST
 

 Flavorful Weekend Nights at the CCKC™

NEW!

Culinary Inspirations from the Southwest

(Hands On)

If you’ve ever been to Santa Fe, New Mexico you know that it is a mecca for food lovers.  Home to the famous Coyote Café and Café Pasqual’s, both of which pioneered gourmet southwestern cuisine and helped bring it to the country’s attention. 

Tonight, we’ll give you a rousing taste of “New Southwestern” cuisine in a beautiful dinner inspired by the flavors of Santa Fe.   The menu:  Chipotle Shrimp with Corn Cakes, Mark’s Caesar Salad, Paillard of Salmon with Squash Salsa and Blue Corn-Black Bean Relleno and for dessert, a Cajeta Tart. 

This is a perfect chance to grab some “caballeros” and have a fabulous dining experience. 

(Dinner & Wine)  

Sat. 4/4/15   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

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3102

Mon, Apr. 6, 2015 @ 6:30 PM
INTRO TO SUSHI
 

Intro to 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 4/6/15 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!

 

8 openings available

$65.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

Mon, Apr. 6, 2015 @ 6:30 PM
9-WEEK PRO-SERIES II -Class 8 - DESSERTS
 

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)


(Class 8)

Our 9-week series designed to enhance your culinary skills and provide you with more in-depth, hands-on kitchen expertise. This new series is open to anyone … you do not need to take any prerequisite courses to enroll!


Designed and taught by Culinary Institute of America graduate and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills and teach you the proper way to prepare a dazzling menu in each course.


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. 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!   


Mondays beginning 2/16, 2/23, 3/2, 3/9, 3/16, 3/23, 3/30, 4/6, 4/13/2015

6:30-9:30

Series fee - $1125 

Fee Includes:

  • Tastings
  •  A 2.75-qt. stainless steel Sauce Pan from our NEW CCKC Pro Series Cookware line. (Valued at $86)
  •  Opportunity to purchase additional Pro Series Cookware and chef’s jacket at deep discounts!  (sold in our retail store) 

NOTE: Students are required to wear a white Chef’s jacket to each 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!


 

PRO-SERIES II 

CLASS DESCRIPTIONS

Class 1: THE ART OF "SMALL PLATES" & APPETIZERS

Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

Class 2: SALADS 

There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each. We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long-term) and how to use special kitchen tools including immersion blenders.

Class 3: PASTA 

Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannolloni and Chef’s 300-year-old homemade Quick Italian Red Sauce recipe. Can’t beat that lineup!

Class 4: SIDE DISHES (including Grains, Rice and Beans)

This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de-cob” corn!

Class 5: POULTRY 

Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster.

Class 6: SOUPS & STOCKS 

Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup.

Class 7: BREADS and ROLLS

It’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well-rounded and armed with the confidence to be a bread baker for years to come.

Class 8: DESSERTS

Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! 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 we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

You never know…the friends you make in these classes could be the start of a monthly dinner club!   (Dinner) 

(Spouse or significant other may join us at 8 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

9 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3103

Tue, Apr. 7, 2015 @ 6:30 PM
NEW! CHOCOLATE AND COFFEE - NEED I SAY MORE?
 

CHOCOLATE AND COFFEE

...Need I Say More?

(Demo)

Get the buzz (ok, so I had to go there) on two heavenly ingredients-chocolate and coffee. This class, taught by Chef Richard McPeake, will creatively explore these two sacred beans in a variety of dishes both sweet and savory. We’ll even explore the use of ingredients such as chilies that work well to enhance the flavors both of chocolate and coffee. A tasty hit!

(Tasting) 

Tues. 4/7/15   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

$60.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3160

Tue, Apr. 7, 2015 @ 6:30 PM
9-WEEK PRO SERIES I - DAY 8- SMALL SAUCES
 

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

 

DAY 8

(Hands On)

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 professionals, 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.

TUESDAYS:  2/10, (skip 2/17), 2/24, 3/3, 3/10, 3/17, 3/24, 3/31, 4/7, & 4/14/2015

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 purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

 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 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.

10 openings available

$1125.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3104

Fri, Apr. 10, 2015 @ 6:30 PM
FWN: IN THE KITCHEN WITH JULIA
 

Flavorful Weekend Nights at the CCKC™

In the Kitchen With Julia

(Hands On)

Julia Child brought the art of French cooking to the United States.  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 hands-on class, 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. 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 favorites dishes such as: Shrimp Scampi, Steak au Poivre, Vegetables in Hollandaise Sauce, Pomme de Terre Anna, Bananas Foster Flambe. 

By the end of the evening, you’ll be a regular “Ratatouille! Julia would be so proud!

(Dinner & Wine) 

Fri. 4/10/15   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
3165

Fri, Apr. 10, 2015 @ 6:30 PM
NEW! FWN: KITCHEN WARS! WITH CHEF SANDY DIGIOVANNI also offered 1/16 & 2/28
 

 Flavorful Weekend Nights at the CCKC™

NEW! 

KITCHEN WARS!

with Chef Sandy DiGiovanni

Also offered 1/16 & 2/28

(Hands On)

Folks, we’re doin’ some “cookin’ without lookin’” tonight in this whole new take on a cooking class! 


Join Celebrity Chef Sandy DiGiovanni (finalist from NBC’s “America’s Next Great Restaurant) for a night of crazy kitchen competition where you get to cook from mystery boxes of ingredients in small teams. Chef will give you the lay of the land, some cooking tips and ideas, point you to the pantry of “legal” add-in ingredients and then let you loose in the kitchen!  You’ll prepare your delights for the judge (a/k/a Chef Sandy) who will decide who wins!


Not to worry, Chef Sandy and our staff will be there to help and give direction, but it will be up to your team to decide what’s for dinner!  We’ll end the evening around the table with a fabulous dessert prepared by none other than Chef Sandy herself! 

We guarantee a good time .. .and believe it or not…good food!  How ‘bout some wine for the cooks as well! 


Bring a team of four (or show up and we’ll assign you to a team)!  Let’s do this!


(Dinner & Wine) 

Fri. 4/10/15   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!

10 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3135

Sat, Apr. 11, 2015 @ 10:00 AM
NEW! ALL GROWN UP AND NOTHING TO EAT...HOW TO START COOKING
 

NEW!

All Grown Up and Nothing To Eat

How to Start Cooking

(Hands On)

Are you newly divorced, widowed, or fresh out of school and using your oven for storage? It’s time you learned some cooking “survival” tips and techniques to ensure that you can have some control over when you dine wile you navigate your way through your new life.

Tonight, under the tutelage of Chef Sandy DiGiovanni, you’ll garner all the skills, confidence, and know-how you’ll need to cook simle meals that will nourish your soul. Chef Sandy will share some essential tips and techniques as you learn to make some great home-cooked meals, gourmet sandwiches, simple pastas, quick sauces, and comfort food. 

She’ll also discuss the basic food items you need ot keep in your pantry so you can whip up supper at home instead of ordering out. You’ll learn that you CAN create healthy, quick, often portable meals and snacks.

Now take the canned goods out of the oven, will you?

(Tasting) 

Sat. 4/11/15   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

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3106

Sun, Apr. 12, 2015 @ 10:00 AM
NEW! THINK OUTSIDE THE (CRACKER) BOX! - HOMEMADE CRACKERS
 

CookWell!  

...because wellness begins in the kitchen!

NEW!

Thinking Outside the (Cracker) Box!

Homemade Crackers

(Hands On)

Today you’ll learn how to make various styles of crackers from scratch. These are “better-than-store-bought” because YOU control what’s in them (and what’s NOT)! They’re simple, delicious and ooooh so economical. You won’t be buying those very expensive party crackers ever again!

Culinary instructor and expert baker Mari Ruck teaches you how to create many variations of crackers – from sesame to poppy seed … herb to caraway – all with one amazing recipe! You’ll even learn how to “healthify” your crackers by adding whole wheat flour to the mix. You’ll garner some excellent baking tips and tricks from Mari throughout class that you’ll use every time you break out the flour!

You’ll sample everything along with Mari’s tasty San Francisco Salmon Spread, a great recipe you’ll enjoy making and serving with your very own homemade crackers during your next get-together!

You’ll even be taking some of your homemade crackers home to share!

(Tasting) 

Sun. 4/12/15    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

$50.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3108

Mon, Apr. 13, 2015 @ 6:30 PM
NEW! THE PALEO DIET GOES GLOBAL
 

CookWell!  

...because wellness begins in the kitchen!

NEW!

THE PALEO DIET GOES GLOBAL

(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. 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.  But tonight  we’re not playin’ it normal…we’re going to show you how to take some great global favorites and wrangle them to “Paleo style.” He’ll show you how to use “paleo tricks” to cook some more exotic foods and get exciting flavors from recipes that are not traditionally very “Paleo friendly.”

Come play it Paleo with Chef Ben as he shows you how to make Cauliflower Rice, Curry Chicken With Vegetables (no cream – we promise!), Teriyaki Veg Stir Fry (using a great substitute for soy sauce) and a Delicious Mango “Milkshake.”    If you’re gonna be “in the cave” then let’s make it over the top flavorful. 

(Tasting) 

Mon. 4/13/15   6:30-9:00

MORE Paleo classes offered on

The Paleo Plan - Eat Like A Caveman (1/5)

Cooking Paleo-Cavemen Need Snacks & Desserts Too! (2/9) 

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
2969

Mon, Apr. 13, 2015 @ 6:30 PM
9-WEEK PRO-SERIES II -Class 9 - FINAL DINNER COMPETITION!
 

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)


(Class 9)

Our 9-week series designed to enhance your culinary skills and provide you with more in-depth, hands-on kitchen expertise. This new series is open to anyone … you do not need to take any prerequisite courses to enroll!


Designed and taught by Culinary Institute of America graduate and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills and teach you the proper way to prepare a dazzling menu in each course.


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. 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!   


Mondays beginning 2/16, 2/23, 3/2, 3/9, 3/16, 3/23, 3/30, 4/6, 4/13/2015

6:30-9:30

Series fee - $1125 

Fee Includes:

  • Tastings
  •  A 2.75-qt. stainless steel Sauce Pan from our NEW CCKC Pro Series Cookware line. (Valued at $86)
  •  Opportunity to purchase additional Pro Series Cookware and chef’s jacket at deep discounts!  (sold in our retail store) 

NOTE: Students are required to wear a white Chef’s jacket to each 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!


 

PRO-SERIES II 

CLASS DESCRIPTIONS

Class 1: THE ART OF "SMALL PLATES" & APPETIZERS

Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

Class 2: SALADS 

There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each. We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long-term) and how to use special kitchen tools including immersion blenders.

Class 3: PASTA 

Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannolloni and Chef’s 300-year-old homemade Quick Italian Red Sauce recipe. Can’t beat that lineup!

Class 4: SIDE DISHES (including Grains, Rice and Beans)

This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de-cob” corn!

Class 5: POULTRY 

Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster.

Class 6: SOUPS & STOCKS 

Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup.

Class 7: BREADS and ROLLS

It’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well-rounded and armed with the confidence to be a bread baker for years to come.

Class 8: DESSERTS

Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! 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 we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

You never know…the friends you make in these classes could be the start of a monthly dinner club!   (Dinner)

(Spouse or significant other may join us at 8 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

9 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3160

Tue, Apr. 14, 2015 @ 6:30 PM
9-WEEK PRO SERIES I - DAY 9 - FINAL DINNER COMPETITION
 

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

 

DAY 9

(Hands On)

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 professionals, 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.

TUESDAYS:  2/10, (skip 2/17), 2/24, 3/3, 3/10, 3/17, 3/24, 3/31, 4/7, & 4/14/2015

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 purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

 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 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.

10 openings available

$1125.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3109

Thu, Apr. 16, 2015 @ 6:30 PM
NEW! THE GAY GOURMET - JUST LIKE NONNA USED TO MAKE!
 

NEW!

THE GAY GOURMET

Just Like Nonna Used To Make!      

(Hands On)

Roll up your sleeves, grab your apron … and your partner … and don’t wait to sign up because tonight YOU’RE doing the cooking in this LGBT-friendly class! You’ll be under the supervision of our resident Italian Chef Extraordinaire Chef Sandy DiGiovanni’s! Let’s pretend we are in our Nonna’s kitchen and eat like an Italian. 

Think you can’t cook authentic Italian?  Fuggedaboutit.  Regardless of your skill level (or your sexual preference for that matter!!) EVERYONE knows that Italian food is perfect for gathering around the table with loved ones. Sandy will share some of her favorite recipes such as Caponatina di Melazane, Panzanella, Risotto with Saffron and Pancetta, Osso Bucco and an amazing Olive Oil Cake with Orange Liqueur and Almonds. 

We’ll end the evening around the table together dining and celebrating our success.  

(Dinner & Wine)

Thurs. 4/16/15   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
3110

Fri, Apr. 17, 2015 @ 6:30 PM
NEW! FWN: MEXICO THE BEAUTIFUL!
 

Flavorful Weekend Nights at the CCKC™

 NEW!

Mexico the Beautiful!

(Hands On)


Grab your sombrero and let’s learn to cook Mexican together. Tonight we’ll explore the flavors and colors of authentic and elegant Mexican cuisine as you prepare dinner with Executive Chef Jim Tinkham who will teach you easy it is to prepare great Mexican dishes. You’ll get your hands in on the cooking as well and when we’re finished we’ll sit down as a group to dine on our masterpieces.

The menu is one that will take your cooking repertoire beyond its usual borders: Masa Sopes con Guacamole, Caldo de Pollo and Shrimp la Diabla including all the condiments and trimmings. For dessert, Bananas Flambe with Rum. Let’s have fun together in the kitchen!  Ole!

(Dinner and Margaritas)  

Fri. 4/17/15   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

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3111

Fri, Apr. 17, 2015 @ 6:30 PM
NEW! FWN: LET'S GO RETRO! CRAFT COCKTAILS AND GROOVY APPETIZERS
 

Flavorful Weekend Nights at the CCKC™

NEW!

LET’S GO RETRO! 

Craft Cocktails and Groovy Appetizers

(Limited Hands On)

   

Let’s go all Retro “Mad Men” tonight and learn the right way to make vintage “craft cocktails” such as Manhattan, Sidecar and Rob Roy as well as “way back” and “groovy” appetizers like Angels on Horseback and Fondue.  


Chef Charlie Hammond is a Mad Man himself and does a great job of making you feel comfortable to DIY.  We’ll sample the cocktails like along with our happenin’ apps in a delightful evening of fun and tasty goodness. 


Throw on your best Don Draper duds and join us.  It’s all making its way back into the “now”, ya know?  You’ll get a bit of hands-on experience yourself this evening.  Come and learn where it all began.  


(Dinner & Wine)  

Fri. 4/17/15   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

$75.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3112

Sat, Apr. 18, 2015 @ 10:00 AM
NEW! HERITAGE BREADS: SALT STICKS AND BIALYS
 

NEW!

Heritage Breads:

Salt Sticks and Bialys

(Hands On)