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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
3496

Wed, Jul. 29, 2015 @ 8:00 AM
2015 "FARM TO KITCHEN" CSA PROGRAM - HELD OVER!!
 

Held over!  Don’t delay! 

Sign up for 14 weeks of local organic produce today!!

2015 "Farm to Kitchen" CSA Program

Many of you have seen Farmer Steve out in front of The Culinary Center of Kansas City selling his awesome produce.  We are happy to announce that we have partnered with him to offer our new "Farm to Kitchen" CSA Program" to our valued Culinary Center of Kansas City customers. (CSA = Community Supported Agriculture). 

Here's how it works.  Each Friday throughout the growing season, you pick up a hearty box of Farmer Steve’s local organic produce, which will also contain a recipe from us that relates to some of the produce you will be receiving. (Click here to download a calendar that shows what you can expect in your box each week.)  Can you imagine having produce in your kitchen that was picked within the last 24 hours AND a recipe that shows you a great way to use it?  Yep it's true.  Believe it! 

You may even find some special treats from us here at The Culinary Center of Kansas City in your boxes too!  Or maybe even from our neighbors here in Downtown Overland Park.  Hey, it takes a village to help you learn to cook with your produce! 

The first "Farm to Kitchen" CSA pick-up date is July 17th.  Then continue to pick up each Friday through Oct 30th.  

Other important information about our "Farm to Kitchen" CSA Program:

·   Your registration includes a market bag that you'll receive when you pick up your first order.

·   BONUS!  The first 25 people who register will each receive two complimentary tickets to the Rio Theater, one of our neighbors here in Downtown Overland Park.   (value: $17. Must be used before Sept. 15, 2015.)  (Thank you, Rio Theater!)

·   Pick up each Friday between 11 a.m. and 1 p.m. at our “back door” on Foster Street in Downtown Overland Park (under the teal awning).  Not to worry though... if you can't make it then, Farmer Steve will be at our "front door" from 2 to 6 p.m. that same day.  (All produce not picked up by 6 p.m. will be donated to those in need.  Sorry, we can't hold your produce for a later pick-up time.)

·   Each registration entitles you to attend a free fall visit and tour of the farm where your produce comes from.  More details on that later.

·   Cost: $39+tax per week x 14 weeks; all 14 weeks payable at registration.    (Sorry, at this time you can't purchase less than 14 weeks.)

 

SIGN UP TODAY!

45 openings available

$546.00

The Culinary Center of Kansas City

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3199

Wed, Jul. 29, 2015 @ 10:00 AM
2-DAY HEALTHY COOKING SUMMER BOOT CAMP FOR TEENS -DAY 1
 

2-Day Healthy Cooking

Summer Boot Camp for Teens

(Ages 13-19)

(Hands On)

Day 1

Give us 2 days and your teen (Ages 13-19) will be nuts for healthy cooking! Our newest JCA "Healthy Cooking Summer Boot Camp for Teens" will help steer your teen away from fast food and pizza to much healthier food options!

Culinary Instructor Rachel Ciordas, an expert in healthy cooking, will teach them how to prepare delicious and healthy foods, using grown-up techniques and a heaping dose of fun.

This is a high “hands on” class that will also cover essential measuring, mixing, peeling and cutting skills as they work alongside Rachel in this two-day “cook-a-thon”.  

They’ll  discover their “inner health nut” as they learn about taking the fat and calories down by preparing awesome snacks like Smoky Guacamole with Homemade Tortilla Chips, scrumptious summer salads (like her California chopped Salad with homemade healthy creamy herbed ranch dressing), Soups (such as “Swiss Tomato soup with parmesan crisps), and a home-cooked entrée of Roasted Chicken with 3 Herb Chimichurri Sauce – just like Mom makes!  And what teen doesn’t like Pizza?!  Rachel will teach a simple but impressive Pizza and Quattro Staggione (4 Seasons) Pizza – a traditional Italian pizza made with homemade whole grain pizza dough with fresh seasonal toppings.  They’ll finish each day on a sweet note as they create a Delicate French lemon yogurt cake with blueberry sauce, and more! (Check out the full recipe line up on-line at www.kcculinary.com)  

They’ll walk away from this course with tons of confidence in their new ability to “do this thing!" and will be well on their way to a whole new way of healthy cooking!  It’s that simple. Step aside, Mom….your teen is going to make dinner tonight!  

Don’t wait to sign up for this one – this one will fill up fast!

(Class size limited)

(Tasting & Lunch – Both Days)  

Wed. 7/29/15  10:00-3:00

Thurs. 7/30/15 - 10:00-3:00

Class fee of $230 includes:

 

  • All recipes with complete nutritional information
  • Graduation certificate
  • And a great big sense of pride for a job well done!

 

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 Menu:

 

  • California Chopped Salad with homemade and healthy Creamy Herbed Ranch Dressing
  • Swiss Tomato soup with Parmesan Crisps
  • Quattro Staggione (4 Seasons) Pizza  - traditional Italian pizza made with homemade whole grain pizza dough with fresh seasonal toppings
  • Delicate French Lemon Yogurt Cake with Blueberry Sauce

 

Day 2 Menu

  • Smoky Guacamole with Homemade Tortilla Chips
  • Roasted Chicken with 3-Herb Chimichurri Sauce
  • Market Fresh Fried Rice
  • Caramel Chocolate Chip Cookies – made with whole grains and dates  

0 openings available

$230.00

Rachel Ciordas

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3228

Wed, Jul. 29, 2015 @ 6:30 PM
QUICK PAN SAUCES AND SEARED MEATS
 

Quick Pan Sauces and Seared Meats  

(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. 7/29/15   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!

0 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3199

Thu, Jul. 30, 2015 @ 10:00 AM
2-DAY HEALTHY COOKING SUMMER BOOT CAMP FOR TEENS- DAY 2
 

2-Day Healthy Cooking

Summer Boot Camp for Teens

(Ages 13-19)

(Hands On)

Day 2

Give us 2 days and your teen (Ages 13-19) will be nuts for healthy cooking! Our newest JCA "Healthy Cooking Summer Boot Camp for Teens" will help steer your teen away from fast food and pizza to much healthier food options!

Culinary Instructor Rachel Ciordas, an expert in healthy cooking, will teach them how to prepare delicious and healthy foods, using grown-up techniques and a heaping dose of fun.

This is a high “hands on” class that will also cover essential measuring, mixing, peeling and cutting skills as they work alongside Rachel in this two-day “cook-a-thon”.  

They’ll  discover their “inner health nut” as they learn about taking the fat and calories down by preparing awesome snacks like Smoky Guacamole with Homemade Tortilla Chips, scrumptious summer salads (like her California chopped Salad with homemade healthy creamy herbed ranch dressing), Soups (such as “Swiss Tomato soup with parmesan crisps), and a home-cooked entrée of Roasted Chicken with 3 Herb Chimichurri Sauce – just like Mom makes!  And what teen doesn’t like Pizza?!  Rachel will teach a simple but impressive Pizza and Quattro Staggione (4 Seasons) Pizza – a traditional Italian pizza made with homemade whole grain pizza dough with fresh seasonal toppings.  They’ll finish each day on a sweet note as they create a Delicate French lemon yogurt cake with blueberry sauce, and more! (Check out the full recipe line up on-line at www.kcculinary.com)  

They’ll walk away from this course with tons of confidence in their new ability to “do this thing!" and will be well on their way to a whole new way of healthy cooking!  It’s that simple. Step aside, Mom….your teen is going to make dinner tonight!  

Don’t wait to sign up for this one – this one will fill up fast!

(Class size limited)

(Tasting & Lunch – Both Days)  

Wed. 7/29/15  10:00-3:00

Thurs. 7/30/15 - 10:00-3:00

Class fee of $230 includes:

 

  • All recipes with complete nutritional information
  • Graduation certificate
  • And a great big sense of pride for a job well done!

 

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 Menu:

 

  • California Chopped Salad with homemade and healthy Creamy Herbed Ranch Dressing
  • Swiss Tomato soup with Parmesan Crisps
  • Quattro Staggione (4 Seasons) Pizza  - traditional Italian pizza made with homemade whole grain pizza dough with fresh seasonal toppings
  • Delicate French Lemon Yogurt Cake with Blueberry Sauce

 

Day 2 Menu

  • Smoky Guacamole with Homemade Tortilla Chips
  • Roasted Chicken with 3-Herb Chimichurri Sauce
  • Market Fresh Fried Rice
  • Caramel Chocolate Chip Cookies – made with whole grains and dates  

0 openings available

$230.00

Rachel Ciordas

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3296

Fri, Jul. 31, 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. 7/31/15    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

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
3353

Fri, Jul. 31, 2015 @ 6:30 PM
FWN: COUPLES COOK CHATEAUBRIAND FOR TWO!
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples

COUPLES COOKS CHATEAUBRIAND FOR TWO! 

(Hands On)

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

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. 7/31/15   6:30-9:00  

The class fee for this Couples class is $75 per person. 

Please note that if registering for 2 people, you must select 2 seats on the Shopping Cart page.  Thank you!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3338

Sat, Aug. 1, 2015 @ 6:30 PM
FWN: A TASTE OF BOLLYWOOD-INDIAN FAVORITES WITH SANDY DIGIOVANNI-ADDED TO SCHEDULE!
 

Added to schedule!

Flavorful Weekend Nights at the CCKC™

A Taste of Bollywood 

Indian Favorites  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 Murgh Makhani (Butter Chicken), a rich and creamy dish that’s a regular offering at most Indian restaurants and soon to be a heartwarming favorite in your home! Next, we’ll explore one of the most popular of all Indian dishes … Chole,  touting chunks of chicken marinated in spices and yogurt with a “knock-your-socks-off” flavor profile and a real crowd-pleaser, too. This cauliflower and chickpea curry is easy to make as an entrée or side dish and is so versatile that the recipe can be varied to please vegetarians and carnivores alike!

For a real treat, we’ll learn to make Maa Ki Daal, an all-time classic party dish known by so many names that we’ll just call it “Mom’s Lentils” and leave it at that! No Indian meal (or class!) is complete without bread and no bread complements Indian cuisine better than Naan, a traditional flatbread that is utterly delicious!

(Dinner & Wine) 

 

Sat. 8/1/15   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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3209

Sun, Aug. 2, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "REAL NEW YORK PIZZA" WITH JOE KIELTYKA-THE STONEWALL INN
 

 "Real New York Pizza” with Joe Kieltyka

(The Stonewall Inn)

(Hands On)

Our  young chefs (Ages 9-14) are in for an amazing opportunity today as they learn how to create “Real New York Pizza” from one of Kansas City’s legendary restaurateurs, Joe Kieltyka from The Stonewall Inn. Joe loves teaching kids how to make his delicious pizza and has taught hundreds of them throughout the years … spreading joy, fun and pizza sauce wherever he goes!

It’s not all “fun and games” though as the kids will learn some important baking skills and essential techniques that will serve them well anytime they are in the kitchen including knife skills, proper measuring, how to work with yeast, how to use a pizza peel and much more!

Each young chef will whip up their own batch of pizza dough which they’ll be bringing home for more pizza-making fun in your kitchen! They’ll also make Joe’s delicious pizza sauce and choose from a variety of toppings to create their own personal pizza to bake up and eat in class.

Don’t let your young chef miss the opportunity to learn from a real pro!

(Tasting and Take-Home Pizza Dough) 

 Sun. 8/2/15   10:00-12:30 

You do not have to be a member of our Junior Chefs Academy™ to 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!

8 openings available

$50.00

Joe Kieltyka

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3198

Mon, Aug. 3, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: MEXICAN FIESTA - OLE!
 

JCA:

(Ages 9-14)

Mexican Fiesta – Ole!

(Hands On)

We’re heading south-of-the-border with the Lara Sisters, Susie & Vicky, culinary instructors who know a lot about cooking authentic Mexican food. They’ll teach us step-by-step how to make a festive fiesta fare including ... Quesadillas, Sassy Salsa, Guacamole (with chips of course!), Delicious Tostadas & Tacos and for dessert we’ll create an easy yet moist and delicious Tres Leches cupcake! 

The Fiesta is made extra festive as our Junior Chefs make their very own Piñatas!  We’ll send them home with delicious, easy-to-recreate recipes so you can have a Fiesta in your own kitchen! Ole! 

(Lunch)  

Mon. 8/3/15  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!

4 openings available

$60.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3237

Fri, Aug. 7, 2015 @ 6:30 PM
FWN & MBQI: COUPLES: FUN PARTY HORS D'OEUVRES!
 

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute

Cooking for Couples

Fun Party Hors d’Oevures!

(Limited Hands On)

Sure, couples that “play together, stay together”, but couples who COOK together up the ante even further (AND eat well to boot!).

Our couples classes couldn’t be any hotter – especially when we’re gathered around the grill alongside Professional Chef and Grill Meister, Richard McPeake. Chef Richard has designed an incredible menu of party-startin’ favorites starting with Chili Shrimp Sticks, Chicken Spiedini with Amogia Sauce, Sonoma Cheese Torte with Grilled Flatbread and Neapolitan Stack.

He also has an arsenal of creative and trendy toppings for crostini and brushetta … those two party staples that will never let you down! Imagine crostini from the grill with Tilapia, Grilled Tenderloin and Grilled Shrimp with Royale Sauce. 

Let’s get this party started!

(Tasting and Wine)   

Fri. 8/7/15   6:30- 9:00 

The class fee for this Couples class is $75 per person. 

Please note that if registering for 2 people, you must select 2 seats on the Shopping Cart page.  Thank you!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

$75.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3331

Fri, Aug. 7, 2015 @ 6:30 PM
FWN: WHITE TRASH SUMMERTIME HORS D'OEUVRES! MOVED TO 8/8
 

Flavorful Weekend Nights at the CCKC™

White Trash

Summertime Hors d’Oeuvres!

MOVED TO 8/8/15

(Hands On)

You know you’re a redneck  ...  when you sign up for a cooking class with a name like that! This class will feature those favorite “go-to” recipes that some of us may not admit that we use but we KNOW we really DO! At The Culinary Center we’re often proud to say that “you won’t find this class anywhere else” and although we may not bust our buttons around town on this one, we’re pretty sure you’re NOT gonna find it anywhere else in the city.

Where oh where would you find a chef like Sandy DiGiovanni who not only came up with this brilliant class concept, but CANNOT wait to teach it and is at this very moment gathering low-brow serving trays and mason jars for ambiance. (Actually Sandy is famous for her “White Trash Parties” and will share some great stories for party ideas, decor and games. Go figure!)

Chef Sandy will take you through the likes of Hillbilly Weenies & Meatballs, Cooter Wing Dip, Aunt Edna’s Sister-In-Law’s Cheez-Gee-Whiz Delight, “Crack Dip,” and Trailer Park Trifle. Sure, we’re poking some fun, but Chef Sandy doesn’t know how to put out bad-tasting food so no matter how “hillbilly” these recipes sound … they will be dog gone delicious and whether you admit it or not, you'll use them over and over. Heck you might even host your OWN “White Trash Summer Party!”

No need to be uppity … you know you really want to take this class. Now put down that malt liquor, get yer backside outta that lawnchair and register will ya? You can even dress the part if you dare. Ha!

(Tasting, on paper plates, of course.... and Hooch)

 

Fri. 8/7/15   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

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
3306

Sat, Aug. 8, 2015 @ 10:00 AM
COOKING FRESH FROM THE FARMERS MARKET
 

CookWell! 

 

...because wellness begins in the kitchen!

COOKING FRESH

FROM THE FARMERS MARKET

(Demo)

Anyone whos shopped at their local farmers market knows how easy it is to be seduced by tables full of colorful, farm-fresh produce.big juicy ripe tomatoes, piles of fresh ears of sweet corn, gorgeous shiny deep purple eggplants.  It can be a bit overwhelming. Not to mention that many dont know what to do with those beauties when they get them home.

This morning, experienced culinary instructor Sandy DiGiovanni will show you exactly how its done by focusing on showing you how to prepare seasonal recipes, several of which will be vegetarian.  You'll pick up some great cooking methods and techniques along the way too.

Sandy will also give you the skinny on how to discover ways to recognize ripe produce by smells and textures. The recipes taught will be totally dependent on what makes her jump up and down at the Downtown Overland Park Farmer Market that morning! 

When we are done, all you will need to do is take the recipes from todays class to your favorite Farmers Market, choose your treasures with confidence and then create a beautiful fresh meal at home.  Doesnt get any easier or tastier than that!

(Tasting)  

Sat. 8/8/15   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

$50.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3286

Sat, Aug. 8, 2015 @ 6:30 PM
FWN: CALIFORNIA WINE COUNTRY COOKING
 

Flavorful Weekend Nights at the CCKC™

CALIFORNIA WINE COUNTRY COOKING

(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. 8/8/15   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!

4 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3223

Sun, Aug. 9, 2015 @ 10:00 AM
MBQI: SMOKING 101-The “Art of Smokology”®
 

Midwest Barbecue Institute

SMOKING 101:  

The “Art of Smokology”®

(Demo)

Let the “Smoke Fest” begin! Join competition champion and accomplished chef, Richard McPeake (a/k/a Educator of “Que”) as he shares his extensive experience in this very special power-packed 4-hour class – a staple in our Midwest Barbecue Institute™ Program.

Whether you think you’re pretty good or you don’t know a thing, this class is GUARANTEED to take you to a new level. 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.

Folks, this is the quintessential class on smoking! This is a demonstration class, so prepare to take notes! 

(Tastings)
Sun. 8/9/15    10:00-2:00 
(Also offered on 5/3)

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

$85.00

Richard McPeake & Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3287

Sun, Aug. 9, 2015 @ 6:30 PM
SAUCEMAKING 101
 

SAUCEMAKING 101

(Hands On)

Once you master the basic Mother Sauces, you’ll be able to create a variety of dishes from scratch that will even impress your own Mother.

Each Mother sauce - béchamel, espagnole, hollandaise, tomato, and veloute -  is the “head” of its own unique family of sauces. Chef Jim Tinkham will teach you the art of creating “smaller” sauces from each of them in this comprehensive and fun class by using thickening agents such as roux’s, and adding herbs, spices, and other ingredients. You will also learn how to make Crème Anglaise. (Won’t YOU be a fancy pants?)

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

(Tasting) 

 

Sun. 8/9/15   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!

4 openings available

$65.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3341

Mon, Aug. 10, 2015 @ 6:30 PM
SENSATIONAL SUMMER SUSHI - ADDED TO SCHEDULE
 

Added to Schedule!

Sensational Summer Sushi!

(Hands On)

Join us tonight as we learn how to make sushi! One of our most popular classes will be taught this evening by Chef Yvette Hirang who will show us how to make the basic types of rolls and get you “rollin’” yourself with some hands-on action.  We’ll also learn about sushi rice, the ingredients used with sushi such as wasabi and pickled ginger, how to safely store fish and where and how to buy sushi grade fish. 


We’ll learn hand-rolling techniques and presentation of our sushi!  Sushi always delivers on flavor and fun so come learn what terms like “Nigiri,” “Temaki” and “Maki” mean and let’s get our sushi on!  Oishii! (That means “yummy” in Japanese!) You’re crazy if you think you can’t do it yourself!  Now you can make it in YOUR kitchen!

(Tasting)  

Mon 8/10/15    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!

0 openings available

$65.00

Yvette Hirang

At The Culinary Center

Event/Date Description Openings/Price/Location
3342

Thu, Aug. 13, 2015 @ 6:30 PM
ONE ITALIAN SAUCE-12 MEALS - ADDED TO SCHEDULE!
 

Added to Schedule!

ONE ITALIAN SAUCE – 12 MEALS 

(Limited Hands On)

Daniela Abel is new to our culinary instructor line-up but believe me, she is not new to teaching home cooks how to make amazing dishes.  Her specialty is Italian and when we asked her what she would like to teach, there was no hesitation – she wanted to teach a classic Italian “mother sauce”, her family’s version of traditional Marinara Sauce, and then show how to create 12 DIFFERENT dishes from this one sauce.  We said “Holy Cow! Of course we are going to add this class to our repertoire of classes!”  So here you go. 

Working alongside Daniela Abel, you will learn the art of making a classic Marinara to take home with you.  Then she will walk you through so many dishes that your head will spin!  Pasta Fagioli, Chicken and Peppers, Steak and Onion Hoagie, etc. etc. 

Carry on a bit of authentic Italian history in your own kitchen! Buon Appetito! 

(Tasting)  

Thurs. 8/13/15   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!

12 openings available

$60.00

Daniela Abel

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3238

Fri, Aug. 14, 2015 @ 6:30 PM
FWN & MBQI: LATIN STREET FOODS ON THE GRILL!
 

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute

Latin Street Foods on the Grill!

(Hands On)

Ethnic street food is all the rage in the food trucks across the U.S.  Tonight you’ll join Chef Richard McPeake, a guy with some serious street [food] “cred” as you explore Latin “street fare” prepared on the grill! 

Our menu includes Churrasco with 2 Sauces -  a Three Herb Green Chimichurri and a Red Chimichurri, Jerk Chicken Thighs using a Cuban wet rub, Jerk-Rubbed Pork Tenderloins, and Seared Shrimp with Mojo Criollo.

You can’t eat Latin food without a party in your glass too so we’ll try an authentic Latin drink as well.  And oh yes, we’ll have a unique dessert as well.

(Tasting and Latin Cocktail)

Fri. 8/14/15   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

$75.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3298

Fri, Aug. 14, 2015 @ 6:30 PM
FWN: MANGIA! MANGIA!
 

Flavorful Weekend Nights at the CCKC™

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 Fennel, Orange, Red Onion, and Black Olives Salad (Insalata Sicilana). 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. 8/14/15   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

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3288

Sat, Aug. 15, 2015 @ 6:30 PM
FWN: Bon Appétit!LET'S CELEBRATE JULIA'S BIRTHDAY!
 

Flavorful Weekend Nights at the CCKC™

Bon Appétit!

Let’s Celebrate Julia’s Birthday!

(Hands On)

You’d have to be living under a stock pot to not be aware of the legendary Julia Child and what she taught us – that there is something glorious and elemental in basic French cooking techniques. 

In the words of Julia:

 "The best way to execute French cooking is to get good and loaded, then whack the hell out of a chicken. Bon appétit." 

Well, ok then.

We also learned from Julia’s quirky instruction that you don’t have be a domestic goddess to cook well – her works were written for us domestic mortals as well. 

Tonight we’ll celebrate what would have been Julia’s 103rd birthday as we don our aprons (bring your favorite one if you like) and your best “Julia voice” and honor her in style as we learn how to prepare classic French recipes straight from her legendary cookbook, Mastering the Art of French Cooking. We’ll create such authentic beauties as Coquilles St. Jacques and Crepes, among others.

Happy Birthday, Julia!

(Dinner, Wine & Chicken Whacking) 

 

Sat. 8/15/15   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

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3180

Sun, Aug. 16, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "ACE OF CUPCAKES" COMPETITION!
 

Junior Chefs Academy

(Ages 9-14)

“Ace of Cupcakes” Competition!

(Hands On)

Join us for one of our most popular Junior Chef Classes 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 some take-home cupcakes)  

SUN. 8/16/15   10:00- 1:00 

(Also offered on 9/20 & 11/7)

You do not have to be a member of our Junior Chefs Academy™ to 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

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3318

Sun, Aug. 16, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: MAMA MIA! IT'S A HANDMADE PASTA PARTY!
 

Junior Chefs Academy

(Ages 9-14)

Mama Mia!

It’s a Handmade Pasta Party!

(Hands On)

It’s “Italian Style” pasta-making FUN for our Junior Chefs today! It doesn’t get much better or more fun than learning how to make fresh pasta and flavorful sauces … from scratch!


This hands-on, action-packed class, taught by Executive Chef, Jim Tinkham, is one our young chefs will “eat up!” Under Chef Jim’s tutelage, the kids will make not one but two pastas – Angel Hair and Fettuccini plus two flavorful sauces to go with them: Creamy Alfredo (white) and Roasted Tomato (red).


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


(Lunch and Take-Home Pasta & Sauce)   

Sun. 8/16/15   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!

2 openings available

$55.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3309

Mon, Aug. 17, 2015 @ 6:30 PM
BALANCING YOUR BLOOD SUGAR
 

CookWell! 

 

...because wellness begins in the kitchen!

BALANCING YOUR BLOOD SUGAR

(Limited Hands On)

Many of us struggle with excess belly fat, sugar cravings, chronic fatigue, mood disruptions and just plain not feeling good.  Did you know that these are all symptoms of a blood sugar imbalance and that you can easily correct these issues by making some simple choices about the way you eat? Well, you can! 

You dont have to have diabetes to know the importance of balancing your blood sugar to live a healthier life. Balancing your blood sugar is an art and the essential key is knowing what, how and when to feed your body. 

Tonight youll learn all you need to know as Katie Newell shares the fundamentals of cooking and eating to balance your blood sugar. Shell show us some easy-to-recreate, delicious and mostly vegetarian recipes that are perfectly crafted to keep those sugar and carb levels where they should be.  As a seasoned culinary instructor and holistic health expert Katie literally cooked herself well and shes eager to share the knowledge that she learned along her journey with you. 

During this inspiring class, shell teach us some of her most popular sugar-free/low sugar, gluten-free and dairy free recipes to help you reach your goals such as a Black Bean and Herbed Quinoa, an extremely versatile Roasted Tomato-Walnut Pesto and a slow-cooker Sweet Potato and Beef Stew. Finally, we’ll discuss the best way to make a salad.

Of course, youll take home complete nutritional information for each recipe plus the confidence and know-how needed to beat your sugar cravings right in your own kitchen.

(Tasting) 

 

Mon. 8/17/15   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!

 

12 openings available

$55.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3339

Mon, Aug. 17, 2015 @ 6:30 PM
ITALIAN MOB FOOD - ADDED TO SCHEDULE!
 

ITALIAN MOB FOOD 

(Hands On)

YO, you…..yeah, I’m talking at YOU! The Boss, aka Chef Sandy Digiovanni, would like me to invite you to join her tonight for dinner with “the family”.  She told me to tell you that she’s gonna the break da code of silence and show all of you’se how to make some real Italian mob food.  You know, da kind of foods that Pauli from Goodfellas or Tony Soprano and his minions woulda ate in the back room of da Ba Da Boom

Tonight’s menu is so good, you’re gonna think you got whacked and went to heaven.  Fuggetaboutit. 

You will don an apron (unless you think you look good in concrete boots) and work alongside Chef Sandy to create some Italian classics like Pasta Putanesca (“Ladies of the Night” Pasta),  Sausages and Peppers, Sausage “Sangwich” with Peppers and Onions, and Pauli’s Famous Pasta Alli Ogie (Remember the scene with the razor blade and the garlic?)  Aww, don’t be scared, you’re gonna have a good time tonight. Cause I said so.  Of course, the night wouldn’t be complete without learning to make Chef Sandy’s Godmother Lee’s Cannoli. 

I promise an authentic experience - right down to the long group tables and the Louis Prima music.  So, don’t be a wiseguy…sign up early. Capiche? 

(Tasting)

Mon. 8/17/15   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

$65.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3236

Wed, Aug. 19, 2015 @ 6:30 PM
KNIFE SKILLS 101
 

KNIFE SKILLS 101  

(Hands On)

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

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

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

(Snacks)   

Wed. 8/19/15    6:30-9:00 

(Also offered on 7/26,  9/20, 10/27/15 and 1/3/16)

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3189

Sat, Aug. 22, 2015 @ 10:00 AM
LI'L KIDS IN THE KITCHEN-BAKING ADVENTURES IN JURASSIC PARK
 

Kit Li’l Kids in the Kitchen™

(Ages 5-8)

Baking Adventures in Jurassic Park

(Hands On)


Before there were gators and crocodiles, there were dinosaurs! Grab your mini- archeologist (Ages 5-8) and step back into the “land before time” with this newest, rip-roaring, culinary adventure.  

Join “Head Paleontologist” & Culinary Instructor Margo Mikkelson on this fun journey where your lil chef will learn new culinary techniques (we’ve used since these since stone ages), important kitchen do’s and don’ts and easy to recreate, yummy dishes. You’ll need a brontosaurus-sized appetite for this one!

Dive right in and enjoy a healthy dose of Deep in the Swamp Punch. Then trek across the pond where you’ll whip up a batch of mighty T-Rex Bites with Dino Dipping Sauce (yep, they taste like chicken. Can’t imagine why!) Finally, hone those measuring and baking skills while creating mouthwatering Camposaurus Cookies complete with Delicious Dicer atop Decorations (say that three times fast!) And of course, we’ll be feasting all along the way.

Grab your compass and your spot in this prehistoric adventure before seats go extinct.

(Tasting, Take-Home Desserts)  

Sat. 8/22/15   10:00-12:00 

Fee of $85/per adult/child team.

Please note that the number of seats refers to the number of adult/child teams registered.

 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

$85.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
3219

Sat, Aug. 22, 2015 @ 6:30 PM
FWN: COUPLES: HOMESTYLE MEXICAN FIESTA!
 

Flavorful Weekend Nights at the CCKC™

 

Cooking for Couples

Homestyle Mexican Fiesta!

(Hands On)

Grab your amigo or amiga, don your sombrero and join us for one of our popular hands-on cooking classes designed specifically for working in pairs.  

Sisters, Vicky & Susy Lara, will show us how to prepare the foods they love and grew up with. Tonight you’ll be working alongside these pros as they teach us how to prepare some of their favorite authentic “other side of the border” recipes including Chili Rellenos and Chilaquiles Verdes O Rojos and to complete the evening, they will show you how to prepare a creamy Caramel Flan.

You’ll not only learn (and love!) these fabulous recipes … you’ll also garner some practical cooking skills and techniques along the way and discover how to identify and work with Mexican ingredients that can be found locally. You’ll be having your own authentic fiesta at home before you know it!

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

Sat. 8/22/15    6:30-9:00 

The class fee for this Couples class is $75 per person. 

Please note that if registering for 2 people, you must select 2 seats on the Shopping Cart page.  Thank you!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3252

Sat, Aug. 22, 2015 @ 6:30 PM
FWN & MBQI:BBQ & BOOZIN' TOO!
 

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute

BBQ & BOOZIN’ TOO!

(Limited Hands On)

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

Tonight Bruce Campbell, the food and beverage guy with 25+ years in the the “biz,” will teach us some fabulous barbecue recipes that utilize beer, liquor and wine. We’ll discover how to pair wine with barbecue as we learn to prepare: Beer & Bacon Queso Fundido, Bourbon & Brown Sugar Planked Salmon, Grilled “Carib'bq” Shrimp, Smoked Amaretto Sweet Potatoes and Grilled Pound Cake with Pineapple Salsa & Tequila Whipped Cream.

While we’re at it, we’ll learn some cocktail mixing skills like the “Corona Limeade” and “Bourbon Apple Infusion”. What a fun and informative way to spend a Friday evening!

(Tasting & Paired Wines)

Sat. 8/22/15   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!

 

10 openings available

$75.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3265

Sun, Aug. 23, 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

(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!)  

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)  

Sun. 8/23/15   9:00-3:00 Day 1

Sun. 8/30/15   9:00-3:00 Day 2

Series Fee of $310 includes:  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! 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

$310.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3239

Sun, Aug. 23, 2015 @ 10:00 AM
MBQI: STEAKS ON THE GRATES!
 

Midwest Barbecue Institute

Steaks on the Grates!

(Limited Hands On)

Make no mis-steak about it….everyone THINKS they know how to grill a steak…but they really don’t!  Holy cow, did I just offend every steak-griller out there?  Hope not. My point is that there is an art to cooking the perfect steak.  And I’m here to tell you that Chef Richard McPeake knows his meat! 

In this extended 4-hour class, he’ll share the secrets while we learn to cook steaks both inside our kitchen and outside on the grill.  Savor techniques for cooking all kinds of steaks that will allow you to achieve perfect doneness every time. We’re talking about those one pound - 1½”-2” inch monuments of meat.  You gotta know what questions to ask your butcher, what to look for, how to prep the steaks and where to buy them…the whole nine yards. 

Today’s menu includes Porterhouse Steaks cooked Cowboy Style Over Live Coals, a Lemon Soy Flank Steak, a K.C. Strip Steak with a Garlic-Anchovy Butter and a Tomahawk Ribeye Steak finished in the oven with aromatics of rosemary and garlic. Yes we’ll taste some side dishes as well.  

(Tasting)  

Sun. 8/23/15   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!

 


17 openings available

$80.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3258

Wed, Aug. 26, 2015 @ 6:30 PM
A SPANISH DINNER PARTY - PERFECT PAELLA!
 

A SPANISH DINNER PARTY

Perfect Paella!

(Limited Hands On)  

It’s back! That rustic centuries-old Spanish dish, that classic one-dish meal, that impressive spectacle known as Paella has reemerged as the ultimate party food. Whether you’re planning a casual summer patio party or a big family celebration, Paella is the perfect choice – it’s a lavish meal in a single pan that can serve 10, 50 or 100. Today we’ll learn how to make the traditional Chiringuito Seafood Paella from someone who really knows how to use the aromatic mixtures of rice, meats and spices which add the “flare” to Spanish dishes like Paella.

Culinary instructor Jill Means, a food science expert and cookbook author, takes us step-by-step through the process of creating Paella, starting with Sofrito (a sautéed mixture of onions, peppers, garlic and tomato). We’ll learn how to make Paella’s unmistakable saffron-scented rice and how to develop layers of flavor to take this dish into the realm of “oh-my-gosh” goodness.

And, speaking of goodness, Jill will share a great variation of the recipe to make her delicious (and more economical) Chicken, Asparagus and Manchego Cheese Paella. We love choices!

We also love dessert so let’s have some of that, too! Jill will teach us how to make a Spanish classic – a Classic Flan with Fresh Berries – a light custard dessert that is the perfect finale for our Paella Party! Don’t miss this one! 

(Tasting) 

 

Wed. 8/26/15    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!

 

 

3 openings available

$60.00

Jill Means

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3268

Fri, Aug. 28, 2015 @ 6:30 PM
FWN: FANCY SCHMANCY DINNER FOR ENTERTAINING
 

Flavorful Weekend Nights at the CCKC™

Fancy Schmancy Dinner For Entertaining

(Limited Hands On)

Everyone needs a go-to fancy dinner for entertaining. Something that you can change up on the fly and still come out looking like a pro! 

Chef Vega will teach you what he calls an Impromptu Vinaigrette, then we’ll learn EXACTLY how to grill or broil steaks, a classic Hollandaise Sauce (to “up” the fancy quotient!), how to perfectly saute vegetables and more.  Dessert is a schmancy chocolate surprise!

(Dinner & Wine)  

Fri. 8/28/15   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!

10 openings available

$75.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3337

Fri, Aug. 28, 2015 @ 6:30 PM
FWN: COUPLES: AN ELEGANT CHATEAUBRIAND DINNER FOR TWO
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples

An Elegant Chateaubriand Dinner for Two

(Hands On)

Romance is in the air for tonight’s roll-up-your-sleeves kind of night as our cooking twosomes work alongside Executive Chef Jim to learn some recipes that you can add to your “couples repertoire.”

Tonight it’s an elegant date night dinner of Chateaubriand for Two with Classic Béarnaise Sauce, Braised Bouquetiere of Veggies, Vanilla Rosemary Roasted Tri-Colored Potato Medley and for dessert, Chocolate Bouchons with Crème Anglaise.   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. 8/28/15   6:30-9:00 

The class fee for this Couples class is $75 per person. 

Please note that if registering for 2 people, you must select 2 seats on the Shopping Cart page.  Thank you!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3272

Sat, Aug. 29, 2015 @ 6:30 PM
FWN: COOKING WITHOUT RECIPES-AN INTERACTIVE COOKING PARTY also on 7/19, 8/29, 9/28,11/27, 12/23
 

Flavorful Weekend Nights at the CCKC™

Cooking Without Recipes

An Interactive Cooking Party! 

(Hands On)

Got your attention, didn’t we? Yes … we are absolutely serious about this class and so is Chef Jim Tinkham, 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 Jim provides.

(Dinner & Wine) 

Sat. 8/29/15   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!

6 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3293

Sat, Aug. 29, 2015 @ 6:30 PM
FWN: KITCHEN WARS! WITH CHEF SANDY DIGIOVANNI also offered 4/10
 

Flavorful Weekend Nights at the CCKC™

KITCHEN WARS!

with Chef Sandy DiGiovanni

(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. 8/29/15   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!

9 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3265

Sun, Aug. 30, 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

(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!)  

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)  

Sun. 8/23/15   9:00-3:00 Day 1

Sun. 8/30/15   9:00-3:00 Day 2

Series Fee of $310 includes:  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! 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

$310.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3271

Sun, Aug. 30, 2015 @ 6:30 PM
FWN: COOKING WITHOUT RECIPES-AN INTERACTIVE COOKING PARTY! moved from 7/19
 

Flavorful Weekend Nights at the CCKC™

Cooking Without Recipes

An Interactive Cooking Party! 

Moved from 7/19

(Hands On)

Got your attention, didn’t we? Yes … we are absolutely serious about this class and so is Chef Jim Tinkham, 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 Jim provides.

(Dinner & Wine)

 

Sun. 8/30/15   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!

9 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3346

Mon, Aug. 31, 2015 @ 6:30 PM
FIGHTING INFLAMMATION WITH A FOUR LETTER WORD....FOOD!
 

CookWell! 

 

...because wellness begins in the kitchen!

FIGHTING INFLAMMATIONWITH A FOUR LETTER WORD....FOOD!

(Limited Hands On)

When you think of eating anti-inflammatory foods, you probably think of those three Bs… bland, boring and blah!  Not so in our kitchens! Tonight were fighting back with a four letter word (hey, watch it now) we meant FOOD!  Real Food, that is.  Youll 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!) Shes literally cooked herself well and in this new class, shell 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!)  Katies mission is to help others improve their health as she did by sharing her message with the masses.

In this evenings 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 wed leave out dessert) a Healthy Berry Cobbler that WONT spike your blood sugar!

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

(Tastings) 
Mon. 8/31/15    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!

9 openings available

$60.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3357

Tue, Sep. 1, 2015 @ 6:30 PM
COOKING LIKE NONNA WITH CHEF SANDY DIGIOVANNI
 

Cooking Like Nonna

with Chef Sandy DiGiovanni

(Hands On)

Think you can’t cook authentic Italian?  Think again!  Roll up your sleeves and grab your apron because tonight YOU’RE going to learn how to cook like an Italian Nonna!

Let’s pretend we’re in her Nonna’s Sicilian kitchen as Chef Sandy DiGiovanni shows you how to eat like a true Italian.  You’ll garner all the skills, confidence, and know-how you’ll need to cook some cherished family recipes recipes that she learned from her own Nonna. She’ll also share some essential tips and techniques as you learn to make great home-cooked meals, simple pastas, quick sauces, and discuss the basic food items you need to keep in your pantry so you can whip this authentic Italian comfort food at home anytime, instead of ordering out.

Sandy will share cherished family recipes such as Pasta Puttanesca (Ladies of the Night Sauce), “Put Your Foot In It” Sugu Chicken Milanese, Mozzarella en Carozza, Perfect Garlic Bread, Creamy Garlic Mashed Potatoes, and an Italian dessert that will make you wanna slap your Nonna…but don’t, because we LOVE our Nonna! 

Let’s end around the table, shall we? Nonna would be so proud. Mangia!

(Tasting) 

 

Tues. 9/1/15   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

$65.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3358

Wed, Sep. 2, 2015 @ 6:30 PM
A COOK'S GUIDE TO COOKING WITH GRAINS
 

A COOK’S GUIDE TO COOKING WITH GRAINS

(Demo)

Grains have been a staple for nutritious and satisfying meals for many centuries.  Adding whole grain dishes to your meals is a great choice because not only are they low-cost, they are an excellent source of fiber and important nutrients too! 

There are many tasty options for adding delicious grains to your meal, but cooking them can sometimes lead to a sticky situation – literally. Grains can be easily over-cooked or undercooked in a heartbeat, but once mastered, they can find a place on your table in an almost limitless array of recipes.

Learn from the best as master culinary instructor Chef Richard McPeake teaches you that cooking with grains doesn’t have to be a scary proposition. He’ll explore different varieties of grains and how to cook them to a flavorful perfection. From unpolished to polished, fast cooking to slow cooking – he’ll cover it all. 

We’ll savor unique flavors as we taste Gapazcho-Style Wheatberries, Spelt Flakes with Pecans, Tomatoes and Feta with Basil, Quinoa & Cous Cous with Asparagus & Shiitake Mushrooms, and Red Curry Coconut Chicken, and Tuxedo Barley!!!  Bring on the grains!

(Tasting) 

 

Wed. 9/2/15   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!

16 openings available

$55.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3335

Fri, Sep. 4, 2015 @ 6:30 PM
FWN:MIDWEST FLAVORS COOKING SERIES WITH FEAST MAGAZINE ART OF SEASON-FEATURING"WOOD & SALT"
 

Flavorful Weekend Nights at the CCKC™

SPECIAL PARTNERSHIP WITH FEAST MAGAZINE!  

“MIDWEST FLAVORS” Cooking Series

The Art of Seasoning  

featuring KC’s Own “Wood & Salt”

(Demo)

In this first class in our new series highlighting Midwest culinary treasures, we will focus on the art and technique of seasoning food!  We have partnered with FEAST Magazine Editor Catherine Neville and Kansas City’s culinary treasure in the form of the brother/sister team of Ben & Jess Anthony, owners of Kansas City’s own Wood & Salt, to bring you a class that is power packed with culinary experience and acumen.  Our own Exec. Chef Sandy DiGiovanni will add to the cast of characters with her signature humor and cooking demonstration.


To season food is to add salt, herbs or spices to enhance the flavor and when correctly done, can transform everyday cooking into extraordinary cuisine.  Salt can be used to magnify a natural flavor, draw out water or tenderize.  Herbs and spices transfer some of their flavor to foods. The integrity of a dish may rely on the art of combination (and timing!) of all of these seasoning components.  Ah yes, and the subject of many a cookbook! 


How do we make sense of it all?  We’ll be enlightened on the subject of seasoning foods including how to “salt to taste,” spice blends, brines and how to use them, infused sugars and specialty and smoked finishing saltand how to make them at home.  We’ll even take a look at an interesting cooking technique called a “salt bake” too!   


Cat Neville will even be social marketing our class live to the entire FEAST readership too! This is a class that will transform the way you cook. 


Expect tastings of dishes such as Caramelized Onion, Fresh Chevre and Bison Sausage Crostini, Gentleman Farmer Salad, White Pine Fish Bake, Mint, Oregano and Aji Amarillo Chili Seasoned Pork, Duck Fat Roasted Yukon Gold Potatoes and a surprise “well-seasoned” dessert! 


Poise your pen for great information, recipes, fantastic tastings, wine (of course!) and a gift! Now there’s a value for ya!    

(Tastings & Wine & A Special Gift!)

Fri. 9/4/15      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!

 

 

21 openings available

$75.00

Ben & Jess Anthony (Wood & Salt), Cat Neville(FEAST), CCKC ChefSandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3359

Sat, Sep. 5, 2015 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: COOKIES & CUPCAKES & KIDS...OH MY!
 

Li’l Kids in the Kitchen™

Cookies & Cupcakes & Kids…Oh My!

(Hands On)

Today it’s all about cookies & cupcakes and little kids (ages 5-8)!

You and your budding pastry chef are in for a treat when you put on your aprons and work as a team alongside master baker, Shannon Hartnett. She’ll teach valuable and “little kid friendly” baking techniques, how to measure, how to create the perfect icing, and more as you make kid-friendly cookie and cupcake recipes like Chocolate Chip Cookies, Peanut Butter Cookies, and Chocolate Turtle Cupcakes. YUM! YUM!

And then all the little bakers will decorate their awesome sweet treats at our fabulous Sprinkles Station! You’ll have tons of baking fun and probably be covered in icing at the same time! 

(Tasting)  

Sat. 9/5/15   10:00-12:00

Class fee of $80 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!

2 openings available

$80.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3360

Sat, Sep. 5, 2015 @ 10:00 AM
FARMERS MARKET COOKING SERIES! VEGGIE POWER!
 

CookWell! 

 

...because wellness begins in the kitchen!

FARMERS MARKET COOKING SERIES!

VEGGIE POWER!

(Demo)

September is a month of ample harvests! It’s easy to be seduced by tables full of colorful, farm-fresh produce.  So let’s just give in to the power of vegetables and arm ourselves with a basketful of great recipes and cooking techniques that highlight the power of the veggie! 

Join expert instructor Katie Newell as she shows you exactly how fresh seasonal and vegetarian recipes are done.  Katie will also give you the skinnyon how to discover ways to recognize ripe produce by smells and textures. The recipes taught will be totally dependent on what makes Katie jump up and down at the Downtown Overland Park Farmers Market that morning! 

When we are done, all you will need to do is take the recipes from todays class to your favorite Farmers Market, choose your treasures with confidence and then create a beautiful fresh meal at home.  Doesnt get any easier or tastier than that!

(Tasting) 

 

Sat. 9/5/15   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

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3361

Sat, Sep. 5, 2015 @ 6:30 PM
FWN: FALL IN SONOMA VALLEY WINE COUNTRY
 

Flavorful Weekend Nights at the CCKC™

Fall in Sonoma Valley Wine Country

(Hands On)

Fall in Sonoma Valley’s iconic “California Wine Country The very words inspire images of bucolic vineyards where mature grapes hang lush and heavy on the vines, of ancient stone wineries and cool cellars where wines mellow in rows of oaken casks, as their growing season comes to an end.


California wine country is not just about wine, 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. 9/5/15   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

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3362

Sat, Sep. 5, 2015 @ 6:30 PM
FWN: THAI-RIFIC CUISINE
 

Flavorful Weekend Nights at the CCKC™

THAI-rific Cuisine

(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!

(Dinner & Wine)  

Sat. 9/5/15   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

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3363

Sun, Sep. 6, 2015 @ 6:30 PM
FWN: SAUCEMAKING 101
 

Flavorful Weekend Nights at the CCKC™

Saucemaking 101

(Hands On)

Once you master the basic Mother Sauces, you’ll be able to create a variety of dishes from scratch that will even impress your own Mother.

Each Mother sauce - béchamel, espagnole, hollandaise, tomato, and veloute -  is the “head” of its own unique family of sauces. Chef Jim Tinkham will teach you the art of creating “smaller” sauces from each of them in this comprehensive and fun class by using thickening agents such as roux’s, and adding herbs, spices, and other ingredients. You will also learn how to make Crème Anglaise. (Won’t YOU be a fancy pants?)

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

(Dinner & Wine)

 

Sun. 9/6/15   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
3345

Tue, Sep. 8, 2015 @ 6:30 PM
ONE ITALIAN SAUCE-12 MEALS!
 

ONE ITALIAN SAUCE – 12 MEALS 

(Limited Hands On)

Daniela Abel is new to our culinary instructor line-up but believe me, she is not new to teaching home cooks how to make amazing dishes.  Her specialty is Italian and when we asked her what she would like to teach, there was no hesitation – she wanted to teach a classic Italian “mother sauce”, her family’s version of traditional Marinara Sauce, and then show how to create 12 DIFFERENT dishes from this one sauce.  We said “Holy Cow! Of course we are going to add this class to our repertoire of classes!”  So here you go. 

Working alongside Daniela Abel, you will learn the art of making a classic Marinara to take home with you.  Then she will walk you through so many dishes that your head will spin!  Pasta Fagioli, Chicken and Peppers, Steak and Onion Hoagie, etc. etc. 

Carry on a bit of authentic Italian history in your own kitchen! Buon Appetito! 

(Tasting)  

Tues. 9/8/15   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!

14 openings available

$60.00

Daniela Abel

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3364

Wed, Sep. 9, 2015 @ 6:30 PM
GIMME SUM DIM SUM
 

Gimme Sum DIM SUM

(Limited Hands On)

Dim Sum has been a favorite Sunday meal of Asian families for centuries. Dim Sum (or Yum Cha, meaning “taking tea”) is basically the Asian version of “tapas” or “small dishes.” The diner chooses from a variety of offerings brought to the table, and sometimes even prepared tableside. These little dishes make great appetizers, too.

Instructor Yvette Hirang, will teach you the basics of how to prepare authentic Asian appetizers and the techniques of folding wonton wrappers:  Shu Mai, Egg Rolls, Steamed and Fried Wontons, and Dumplings.

You’ll have your family clamoring, “Now gimme sum DIM SUM!” 

 (Tasting)


Wed. 9/9/15   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!

17 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3365

Thu, Sep. 10, 2015 @ 6:30 PM
MBQI: GIRLS NIGHT OUT! MBQI: GRILLS GONE WILD!
 

Midwest Barbecue Institute

Girls Night Out!! 

GRILLS GONE WILD!   

(Hands On)

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

Let’s start with a unique cocktail (duh!) … perhaps a Pomegranate Margarita? Then we’ll don an apron (Hey, why don’t you bring your cutest apron with you!) and cook alongside this award-winning BBQ pro as you learn the basics of grilling including fire-building, heat zones, checking for doneness, gas versus coal grilling, etc.  (Don’t worry … there won’t be any tests and there won’t be any butt-slapping or burping … this is a GIRL’S grilling class!) It’s a fun and informative approach to a cooking class with some humor thrown in … all in a laid-back style. Oh yes … and you’ll learn to cook some great summer dishes!

Our menu includes Grilled Caesar Salad, Margarita Chicken with Grilled Mexican Corn, and Sweet Potato Gratin with Smoked Chiles. We’ll even learn how to cook DESSERT on the grill as we make Planked Berry Cobbler.

Those of you know Bruce already know that he just HAS to live up to his nickname (“The Beverage Dude”) and teach us some wonderful new cocktails that you’ll definitely want to serve up at your next gathering: Passion Fruit Batita, Spiced Rum Infusion, and that Pomegranate Margarita we had at the beginning of class!

(Dinner & Cocktail Tastings)
Thurs. 9/10/15   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!

14 openings available

$65.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3366

Fri, Sep. 11, 2015 @ 6:30 PM
FWN: AUTHENTIC MEXICAN TAMALADA PARTY WITH VICKY & SUSY LARA
 

Flavorful Weekend Nights at the CCKC™

Authentic Mexican Tamalada Party

with Vicky & Susy Lara 

(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) 
Fri. 9/11/15   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!

14 openings available

$75.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3367

Sat, Sep. 12, 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!)
Sat. 9/12/15   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!

5 openings available

$65.00

Eileen Usovicz

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3368

Sun, Sep. 13, 2015 @ 10:00 AM
LE PETIT APPETIT - COOKING FOR BABY
 

CookWell! 

 

...because wellness begins in the kitchen!

Le Petit Appétit!

Cooking For Baby

(Limited Hands On)

Why shell out the big bucks when you can make your own delicious and nutritious, made-from-scratch baby food right in your own kitchen?

Instructor and healthy cooking guru, Katie Newell, shows you how easy it really is once you know the basics and the importance of exposing your little one with the “petite appetit” to an array of colors and flavors early on. With her tried-and-true recipes and simple-to-follow methods, you can make a week’s worth of healthy homemade baby food in just an hour or two!

You’ll don an apron and do some of the prep and cooking alongside Katie as she teaches us about first foods, pureed foods, teething foods, problem foods, finger foods, and soft foods.  You’ll learn how to navigate through various cooking methods, discover what type of utensils and equipment work best, portion sizes, proper storage and speed of introducing new foods

She’ll also talk about the use of fresh herbs and seasonings to spice up baby foods just the right amount as she shows you how to make Cinnamon Spiced Sweet Potatoes, Peas with Mint, Tarragon Green Beans, Apple-Cinnamon Oaties, and more.  

Katie will also shed some light on organic vs. non-organic foods, offer up helpful tips on where to shop, and send you home with a handy shopping guide that you can take to the store with you. Plus some innovative storage methods – explaining which foods store well and which ones don’t.

Folks, it doesn’t get any more economical or wholesome than making your own baby food! No preservatives … no fillers … no additives (except love)! You’ll also bring home some science-based info on the importance of how and what to feed your baby.

And here’s another bonus … everyone will take home food ready to be frozen and stored for your baby!  

(Tasting & Take-Home Baby Food)

 

Sun. 9/13/15     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!

 

15 openings available

$60.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3369

Sun, Sep. 13, 2015 @ 10:00 AM
MBQI: GRILLIN' WITH DAD! BURGER "DAD"NESS! INCLUDING THE LEGENDARY "JUICY LUCY" BURGER!
 

Midwest Barbecue Institute

GRILLIN’ WITH DAD! 

BURGER “DAD”NESS!...  

including the legendary “Juicy Lucy” Burger!

(Hands On)


The American home churns out a cattleman’s share of hamburgers each year - in the backyard, on the stove, for an everyday dinner and for casual entertaining.   Then why do most folks struggle with how to cook them correctly?  We say “No More Ho Hum Burgers!”


Grab your dad and head out to the CCKC, because today, you’ll both be hangin’ with the Grill Meister Chef Richard McPeake, an award-winning BBQ’er, CIA graduate and cookbook author (who is a HUGE burger lover too, by the way) and Bruce Campbell (the Food & Beverage Guy), who will share their tips and techniques to grill like Pros in no time! (Oh yeah...Bruce likes burgers too!) 


Chef McPeake will share his tips and techniques for making the perfect burger and how to stuff burgers with BIG flavors. You’ll get to spend a few special hours bonding with your dad in this burger-fest as you learn different fires and grills that will make char-grilling in the flavor of your burger-licious creations a breeze. He’ll also tell you about a special tool made just for this type of burger that you can add to your BBQin’ tool arsenal. Who knew?


Chef will teach a variety of tasty fillings, starting with the “one and only” “Juicy Lucy” Burger. You know!  The burger made famous in Minneapolis, the one with cheese on top AND cheese stuffed in the middle of the raw meat then cooked until it melts into a molten core of ooey, gooey, goodness! To-die-for!


He’ll also cover other delicious burger fillings like Seasoned Cheese Filling, Mushroom Stroganoff, Cajun Onion Filling, and a French Onion Soup filling. Oh yeah! 


Working as a team, you and your dad will “tie one on” (an apron, of course!)  and will be grilling & flippin’ burgers like pros in no time!  We’ll learn how to choose the meat, grind it (if you are so inclined), prep, season, and of course, cook these flavor-filled burgers.  What the heck, let’s learn some presentation skills and some variations too. 


It can’t be ALL about burgers, so we’ll taste some side dishes that marry well with your burger-toire!   Learn it now and change the way you prepare and cook the infamous “burg!”


(Tastings) 

Sun. 9/13/15    10:00-1:00

Class fee of $110.00 is per dad/kid team.

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

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

 

9 openings available

$110.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3370

Tue, Sep. 15, 2015 @ 6:30 PM
PLENTY.....OF VIBRANT VEGETABLE RECIPES!
 

CookWell! 

 

...because wellness begins in the kitchen!

PLENTY …

of Vibrant Vegetable Recipes!

(Limited Hands On)


When you think of vegetables, what do you think of?  If the answer isn’t WOW, then we have some recipes for you.  These “keeper” dishes (inspired by the bestselling cookbook “Plenty”) make succulent vegetables the star.   

Rachel is an enthusiastic and experienced culinary instructor with an inspiring story of health and wellness.  She will dazzle your taste buds and inspire you to make getting more vegetables into your life the most fun part of your day! 

Learn about superfood green quinoa, delicious vegetable paella, and Shakshuka a fantastic vegetable and egg dish. 

Bring your questions as ”plenty” of other vegetable information will be discussed! 

(Tastings) 

 

Tues. 9/15/15    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!

18 openings available

$55.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3371

Thu, Sep. 17, 2015 @ 6:30 PM
A TRIBUTE TO TRADER VIC'S RESTAURANT!
 

Special Event! 

A Tribute to Trader Vic’s Restaurant

(Demo)

Vic “The Trader” Bergeron, an ebullient entrepreneur with a penchant for rum and the islands, is responsible for injecting the spirit of the islands in our everyday lives as far back as 1937. (Did you know it’s original name was “Hinky Dinks?”) Who doesn’t remember sitting with your parents in the tiki-bedecked tropical retreat, watching them order colorful umbrella-bedecked drinks such as the Mai Tai.  (Or was that just me?)  

Trader Vic’s is known for its simmering plates of island-style cuisine making it one of America’s first fusion restaurant concepts.  It’s “Mai Tai Lounge” became legendary too for its Tiki-style drinks made with unusual styles of rum and fruit juices. 

Tonight we have a professional in the house to show you how it’s done when it comes to these awesome cocktails.  Prepare to be impressed as Brent Grider, certified Sommelier and Director of Restaurants & Bars for Starwood Hotels & Resorts, as he sails you through drinks like the Mai Tai (duh), Zombie, Navy Grog, Suffering Bastard, Samoan Fog Cutter, Potted Parrot and the Scorpion.  Shall I go on?

Our very own CCKC Chefs will provide the ultimate in Polynesian fare that brings an unforgettable tropical mood to the night.  By the end of the night you will walk away with all the essentials of creating your very own home Tiki bar! 

(Heavy Appetizers & Cocktail Tastings) 

 

Thurs. 9/17/15    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

$65.00

CCKC Instructors

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3372

Fri, Sep. 18, 2015 @ 6:30 PM
FWN & MBQI: BBQ'N WITH BOOZE-FALL GRILLING MENU
 

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute

BBQ’N WITH BOOZE!

Fall Grilling Menu

(Limited Hands On)

Holy cow there’s a lot to learn about barbecue and its relationship with beer, liquor and wine. Tonight our expert BBQ & Beverage Dude with 25+ years in the the “biz”, Bruce Campbell, will teach us some fabulous barbecue recipes that utilize beer, liquor and wine.

We’ll discover how to pair wine with barbecue as we learn to prepare: Beer & Bacon Queso Fundido, Bourbon & Brown Sugar Planked Salmon, Grilled “Carib'bq” Shrimp, Smoked Amaretto Sweet Potatoes and Grilled Pound Cake with Pineapple Salsa & Tequila Whipped Cream.

While we’re at it, we’ll learn some cocktail mixing skills like the “Corona Limeade” and “Bourbon Apple Infusion”. What a fun and informative way to spend a Friday evening!

(Tasting & Paired Wines) 
Fri. 9/18/15     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

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3373

Sat, Sep. 19, 2015 @ 10:00 AM
QUICK AND EASY ONE DISH MEALS!
 

Quick and Easy One Dish Meals

(Limited Hands On)

 

Tired of always pulling out those same olecasserole recipes?  Want to add some soon to benew favorites to your repertoire so you can feed a busy family or entertain without the fuss?

Join Certified Food & Health Coach and owner of My Healthy Table, Leslie Stullken, as she teaches you how to create easy, healthy, quick and tasty one-dish meals that will show off the bounty of fall and winter produce! 

You will learn how to prepare Sausage, Swiss Chard & Tomato Pasta Bake, Beef & Asian Greens Stir Fry and Cauliflower, Ground Chicken Lasagna, along with great tips for varying your one-dish wonders.  

(Tasting)

Sat. 9/19/15     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!

18 openings available

$55.00

Leslie Stullken

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3374

Sat, Sep. 19, 2015 @ 10:00 AM
HARVEST BREADS
 

HARVEST BREADS

(Hands On)

The seasons are changing. It’s the perfect time to fire up the oven and do some baking! Let’s do it together tonight with our “coolest” baking instructor, Paul McCool (see what we did there?!).

Paul’s love for baking has spanned the globe. Literally! He’s baked his way across the world from here to South Africa!  He’ll share his talents and time with us tonight to teach us how to make and bake beautiful harvest breads!

We’ll start with a savory wheat bread complete with a surprise ingredient that will enhance its rustic flavor! Then you’ll dust yourself off and roll up your sleeves to create a multigrain Pain au Levain, using a sourdough starter that Paul began while living in South Africa.  You’ll even get to take some starter home with you to continue your sourdough exploits.

Throughout class we’ll learn essential skills that we can apply to our future baking endeavors including measuring, mixing, kneading, fermenting, shaping, and baking. 

(Tasting & Take-Home Dough)

Sat. 9/19/15    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!

12 openings available

$60.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3347

Sat, Sep. 19, 2015 @ 6:30 PM
FWN: FABULOUS FRESH PASTA-WITH TWO SAUCES
 

Flavorful Weekend Nights at the CCKC™

FABULOUS FRESH PASTA-With Two Sauces

(Hands On)


There is no substitute for fresh pasta in your favorite recipes. So, grab a glass of wine expert culinary instructor Daniela Abel teaches you the steps to making homemade egg pasta.  It’s so easy that you’ll be able to whip up some of your own Italian love at home – handmade pasta love that is!   


Throw an apron on and practice the “well” technique as you make classic linguine as well as ricotta gnocchi (a lighter version of classic potato gnocchi).  Daniela will also teach you how to make her family’s Basil Pesto Sauce, which will be perfect for using up the fall bounty of basil in your garden and at the farmers’ markets. 


As if this isn’t enough Italian love for one night, you will also make a ricotta and spinach tortellini that can be taken home with you. Lots of tastings!  Lots of pasta love all around!


(Tastings, Wine, & Take-Home Tortellini) 

Sat. 9/19/15   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!

13 openings available

$75.00

Daniela Abel

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3375

Sat, Sep. 19, 2015 @ 6:30 PM
FWN: COUPLES COOK! DATE NIGHT AT THE FRENCH LAUNDRY
 

Flavorful Weekend Nights at the CCKC™

Couples Cook!

Date Night at the French Laundry

(Hands On)


In California Wine Country, the food is as important as the wine! That’s particularly true when you talk about the iconic "French Laundry".  This legendary restaurant embraces the ideas and techniques of classic cuisine as a “springboard” for the imagination to create new dishes.


Tonight, under the expert tutelage of Executive Chef Jim Tinkham, we will work together as two-somes to create some truly memorable dishes.  You and your date will learn important culinary techniques throughout the evening.  We will, of course, celebrate our success ‘round the dinner table as we raise a toast to one another.


It’s a food lover’s dream as we create romantic dishes like Smoked and Steamed Salmon Rillettes on Crostini, Onion Soup Gratinee, a salad inspired by the colors and flavors of wine country, Seared Filet with Boursin Maitre d’ Butter, and Apple Fritters with Vanilla Bean Ice Cream.


A perfect date night! Bon appétit!


(Dinner & Paired Wine) 

Sat. 9/19/15    6:30-9:00 

The class fee for this Couples class is $75 per person. 

Please note that if registering for 2 people, you must select 2 seats on the Shopping Cart page.  Thank you!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3376

Sun, Sep. 20, 2015 @ 10:00 AM
KNIFE SKILLS 101
 

KNIFE SKILLS 101   

(Hands On)

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

In this class you’ll learn all about knives that is right for you.  Sharpening, storage and other important information will be explored. 

You’ll receive some important hands-on experience under the supervision and tutelage of Chef Richard McPeake. (Feel free to bring your own knives to class or you may use our knives for the class.) 

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

(Snacks)

(Also offered 10/27 & 1/3/2016) 

Sun. 9/20/15   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

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3379

Sun, Sep. 20, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "ACE OF CUPCAKES" COMPETITION!
 

Junior Chefs Academy

(Ages 9-14)

“Ace of Cupcakes” Competition

(Hands On)

This class hit the ground running as far as popularity goes. In it 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 some take home cupcakes)    

Sun. 9/20/15   10:00- 1:00 

(Also offered on 11/7)

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!

8 openings available

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3381

Sun, Sep. 20, 2015 @ 6:30 PM
FWN: SUNDAY DINNER IN "LITTLE ITALY"
 

Flavorful Weekend Nights at the CCKC™

Sunday Dinner in “Little Italy”

(Hands On)

Some of my best meals have been in those little Italian restaurant in the Italian neighborhoods of New York and Boston.  Let’s roll up our sleeves and learn how it’s done in Little Italy … under Chef Sandy DiGiovanni’s supervision, of course. If you think it can’t be done?  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 and Wine)

Sun. 9/20/15    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!

18 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3382

Sun, Sep. 20, 2015 @ 6:30 PM
COUPLES COOK! INTRO TO PASTA WITH FAST, FLAVORFUL SAUCES!
 

Flavorful Weekend Nights at the CCKC™

Couples Cook!

Intro to Pasta

with Fast, Flavorful Sauces! 

(Hands On)    

Bring your sweetie and let’s “get our pasta on” as we learn to make fresh pasta from scratch!

This full hands-on class will have you working in pairs to learn the entire pasta-making process. You’ll make a batch of your very own homemade pasta and learn sauces such as Creamy Alfredo and Roasted Tomato & Capers.

Take home confidence to make more … together of course!

(Dinner, Wine & Take-Home Pasta)

 

Sun. 9/20/15    6:30-9:00 

The class fee for this Couples class is $75 per person.  

Please note that if registering for 2 people, you must select seats on the Shopping Cart page.  Thank you!

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

15 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3383

Mon, Sep. 21, 2015 @ 6:30 PM
COOKING THE PALEO WAY
 

CookWell! 

 

...because wellness begins in the kitchen!

Cooking The Paleo Way

(Limited Hands On)      

 

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

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

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

(Tasting) 
Mon. 9/21/15    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!

12 openings available

$55.00

Benjamin Kauffman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3240

Mon, Sep. 21, 2015 @ 6:30 PM
PRO SERIES I -DAY 1
 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

 (Hands On)

DAY 1

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. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).   

See complete course descriptions below.

Mondays beginning 9/21, 9/28, 10/5, 10/12, 10/19, 10/26, 11/2, 11/9, 11/16/2015

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.

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3384

Tue, Sep. 22, 2015 @ 6:30 PM
QUICK PAN SAUCES & SEARED MEATS WITH FLAVORFUL SAUCES
 

Quick Pan Sauces & Seared Meats with Flavorful Sauces

(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) 

 

Tues. 9/22/15    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!

17 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3385

Wed, Sep. 23, 2015 @ 6:30 PM
SIMPLE "GO TO" DISHES THAT IMPRESS!
 

Simple “Go To” Dishes That Impress!

(Hands On)

 

Simple, but impressive dinners?  Do I need to say any more?  We all want those “go to” recipes for our dinner parties and family meals that will feed us well AND allow us to relax a bit!  

Chef Jim is “in da house” to share some easy cooking techniques and dishes that can be changed up and used over and over again.  This is the class that will change your life.  Wow that’s a tall order, but I’m serious. 

You’ll learn as you get your hands in on the action. We’ll create easy dishes such as Turkey Scallopini and Pan Seared Chicken with Mustard Herb Butter, and more.  Be prepared for rave reviews! 

(Tastings) 
Wed. 9/23/15    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!

18 openings available

$55.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3386

Thu, Sep. 24, 2015 @ 6:30 PM
"VIP DINNER" FOR ENTERTAINING
 

“VIP Dinner” For Entertaining

(Limited Hands On)

Boss coming to dinner? The in-laws? Oh, my!

Take your repertoire up a notch with a “Very Important Person” (a/k/a VIP) Dinner and learn how to impress your guests with this elegant meal that will knock their socks off and put a feather in your cap! 

Roll out the red carpet with dishes such as Shrimp Scampi, Grilled Steak with Cabernet Butter Sauce, Bananas Foster, and more. That’s what I call a meal fit for a “raise!”

(Tasting) 

 

Thurs. 9/24/15   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!

13 openings available

$60.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3387

Fri, Sep. 25, 2015 @ 6:30 PM
FWN: LITTLE TRIP TO SPAIN
 

Flavorful Weekend Nights at the CCKC™

Little Trip to Spain 

(Hands On)

Chef Sandy believes that if you want to really learn about a country, you have to eat your way through it!  Tonight we’ll embark upon a food- and wine-trekking experience through the regions of Spain, a magical country overflowing with a vast array of foods and flavors that are the fruits of the country’s diverse ecology.  Chef Sandy DiGiovanni approaches food like she did her stint on “America’s Next Best Restaurant” – with passion, humor and unabandoned delight. 

We’ll sip on Sangria as we prepare Spanish classics like Gambas al Ajillo (Shrimp in Garlic Sauce), Marinated Olives, Manchego with Oranges, Mussels Miga in Cream Sauce with Fried Bread Crumbs, Spanish Meatballs with Almond Sauce, Potatas Bravas with Roasted Tomato Aioli and of course, Flan.

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

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

(Dinner & Wine)  

Fri. 9/25/15    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!

15 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3388

Fri, Sep. 25, 2015 @ 6:30 PM
FWN: LET'S COOK LIKE JULIA!
 

Flavorful Weekend Nights at the CCKC™

Let’s Cook Like 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 favorite dishes such as: Escargots Vol-au-Vent, Butter Lettuce with Poppy Seed and Tarragon Crème Fraîche Dressing, Classic Bistro-Style Gratin Dauphinoise (French Gratin Potatoes), French Ratatouille, Filet Mignon with Mushroom Cabernet Sauce, and White Chocolate Macadamia Crème Brulee.  

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

(Dinner & Wine)

 

Fri. 9/25/15   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!

11 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3190

Sat, Sep. 26, 2015 @ 10:00 AM
LI'L KIDS IN THE KITCHEN - APPLE-TASTIC!
 

 

Lin  Li’l Kids in the Kitchen™

(Ages 5-8)

Apple-Tastic!

(Hands On)

What kid doesn’t love to go to the apple picking on a crisp Fall day when the trees are loaded with these delicious crunchy treats?  But what do you do with all of those buckets of apples when you get home? With days getting shorter and the weather turning cooler, it’s a great time to move family fun indoors and to the kitchen.

Seasoned Instructor Margo Mikkelson is amazing with kids and will teach your young chefs (ages 5-8) about the many different varieties of apples – from sweet to tart – yellow to red; then she’ll walk them through the steps to create easy, kid-friendly creations like Apple Streudel Muffins, Spiced Applesauce Cake and a Homemade Caramel Dip.

(Tasting)   

Sat. 9/26/15   10:00-12:00

$85 per adult/child team.

Please note that the number of seats refers to the number of adult/child teams registered. 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

$85.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3389

Sat, Sep. 26, 2015 @ 10:00 AM
POWER BREAKFASTS: EASY OPTIONS FOR BUSY PEOPLE!
 

CookWell! 

 

...because wellness begins in the kitchen!

POWER BREAKFASTS

Easy Options for Busy People!

(Limited Hands On)       

Instructor and healthy cooking guru, Katie Newell has designed a class that will teach you how to create quick, easy and healthy dishes to start your day! It’s the most important meal, you know!

Katie has been practicing healthy cooking and living for years and can show us how to do it fast, make it simple, and make it tasty! She’ll share insights to make-ahead dishes and helpful hints on freezing and storing dishes as well … a real time-saver during those hectic mornings. And all of her recipes today are naturally gluten-free too, which your body will love.

We’ll start by learning to master a breakfast star, the omelette; then move on to a Make-Ahead Bacon & Egg Muffin Cups, Nut Flour Power Pancakes, and one of her family’s favorites, a hearty Egg and Rice Casserole.

Yes, you’ll get all the recipes but, most importantly, you’ll don an apron and learn HOW to create these treasures step-by-step! We do learn best by doing. These are family-friendly breakfast options that will nourish the body, excite the palate, AND keep you satisfied until lunch.

(Tasting) 

 

Sat. 9/26/15   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!

17 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3391

Sat, Sep. 26, 2015 @ 6:30 PM
FWN: BEER FEST IN THE KITCHEN!
 

Flavorful Weekend Nights at the CCKC™

Beer Fest in the Kitchen!

(Hands On)

Wine shouldn’t get all the attention when we cook!  It’s high time that we give beer its due, especially in the kitchen. 


Wear your favorite beer logo (or not) and join our kitchen brew-fest and work alongside Chef Jim Tinkham as we explore the art of cooking with beer. Oh yes, we will explore the art of drinking some as well!  


We’re talkin’ suds styles, foods and beer-friendly flavor profiles. We’ll learn as we go with beer-infused dishes like Welsh Rarebit, a sudsy salad dressing (what? Beer on salad?), Beer-Braised Chicken Breast with a Mustard Beer Pan Sauce, Beer-Deglazed Vegetable Medley, and Garlic Herb Beer Butter Roasted Potatoes.  Did you know that you can put beer in your dessert recipes too?  Well, you can, and Chef Jim will show you how as we complete our homage to beer with a Stout Crème Anglaise over Grilled Pound Cake.


Each recipe requires a different type of beer so of course, we’ll pair the same beer used to cook each dish.  You’ll need to put your “oat soda” down for a minute so you can “hops” on over to the stove and get your hands in on the cooking too.  It’ll be a fun, relaxing and “beery” informative evening. 


(Tastings of beer and food) 

 

Sat. 9/26/15    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!


18 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3392

Sun, Sep. 27, 2015 @ 10:00 AM
MBQI: BBQ WORKSHOP: ASIAN FLAVORS ON THE GRILL!
 

Midwest Barbecue Institute

BBQ Workshop:

Asian Flavors on the Grill!

(Limited Hands On)

Fall is PERFECT grilling weather!!  There’s still plenty of backyard grill fun! Today, we will explore and learn about applying the Asian techniques and flavors to the outdoor world of grilling!  These smoky flavors are perfect for those cool autumn evenings and the aromas….aaah, the aromas will be tantalizing! 

You’ll work right next to grilling pro Chef Richard McPeake as he shares his tips to create delicious Asian grilled dishes.  He’ll also go over where and how to buy the Asian products you will need to be true to the Asian flare of these dishes-- all done on the grill.    

But first, we need to keep warm if we’re going to pop out to the grill during class, right?  Beverage Guy, Bruce Campbell is "in da house" to show you how to make Fall-inspired “perfect for grilled food” cocktails like Mai Tai’s and Singapore Slings.  How DO you pair alcoholic beverages with Asian flavors anyway?  We’ll learn that too. 

With cocktails in hand, we’ll move on to a lesson from Chef McPeake on marinades that are used to infuse meats and vegetables with those distinctive Asian flavors, and a variety of sauces for dipping. You’ll take in the aroma of traditional Thai herbs as they permeate the grill when you create fiery dishes like Asian Street Food, Pork Satay (a popular street food in Thailand), Curry Coconut Chicken Satay, Thai Beef Satay with Pickled Cucumbers. Thai Chile Garlic Shrimp Satay -  all with Peanut Sauce and Spicy Dipping Sauce. 

As is usually the case in Chef Richard McPeake’s classes, you’ll be given important grilling instructions such as: proper grill methods, timing considerations, grill roasting, plank cooking and the ever popular “quick grill” method, how to use the various “heat zones” for different ways to prepare foods on your grill, and more. And Chef Richard is BIG on doing things ahead of time so he’ll teach us some advance prep work and presentation ideas too!   

(Tasting) 

 

Sun. 9/27/15    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!

18 openings available

$75.00

Richard McPeake & Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3393

Sun, Sep. 27, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "REAL NEW YORK PIZZA" WITH KC LEGEND JOE KIELTYKA (STONEWALL INN)
 

Junior Chefs Academy

(Ages 9-14)

Making “Real New York Pizza”

with Kansas City’s Legendary Joe Kieltyka (The Stonewall Inn)

(Hands On)

Our young chefs (Ages 9-14) are in for an amazing opportunity today as they learn how to create “Real New York Pizza” from one of Kansas City’s legendary restaurateurs, Joe Kieltyka, from The Stonewall Inn. Joe loves teaching kids how to make his delicious pizza and has taught hundreds of them throughout the years … spreading joy, fun and pizza sauce wherever he goes!

It’s not all “fun and games” though as the kids will learn some important baking skills and essential techniques that will serve them well anytime they are in the kitchen including knife skills, proper measuring, how to work with yeast, how to use a pizza wheel, and much more!

Each young chef will whip up their own batch of pizza dough which they’ll be bringing home for more pizza-making fun in your kitchen! They’ll also make Joe’s delicious pizza sauce and choose from a variety of toppings to create their own personal pizza to bake up and eat in class.

Don’t let your young chef miss the opportunity to learn from a real Pizza Pro!

(Tasting & Take-Home Pizza Dough)  

Sun. 9/27/15    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!

14 openings available

$50.00

Joe Kieltyka

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3352

Sun, Sep. 27, 2015 @ 6:30 PM
"MOUNTAIN MELTERS"-FONDUE, RACLETTE & OTHER CHEESY DELIGHTS!
 

“Mountain Melters” 

Fondue, Raclette and Other Cheesy Delights

(Limited Hands On)

Lincoln Broadbooks, ACS Certified Cheese Professional and long-time store manager for Better Cheddar, shares our “passion for the chiz.” A professed cheese lover (who also makes his own cheese!) Lincoln is in the house stirring up the fondue pot and firing up the Raclette. This guy KNOWS his cheese and is dedicated to educating the public and taking the “fear” out of cheese! 

You’ll learn about all the great melting varieties such as Gruyere & Emmental.  Of course, the fondue experience is not complete without dessert and tonight is no exception!

So get those fondue forks aimed and ready for Lincoln’s Classic Chocolate Fondue. Great food, great recipes and, guess what? You’ll also learn fabulous presentation tips and ideas for entertaining friends and family at your own Fondue & Raclette Party!

(Tasting)  

Sun. 9/27/15   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!

 

16 openings available

$60.00

Lincoln Broadbooks

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3394

Mon, Sep. 28, 2015 @ 6:30 PM
COOKING WITHOUT RECIPES-AN INTERACTIVE COOKING PARTY! also offered on 8/29, 11/27, 12/23
 

Cooking Without Recipes

An Interactive Cooking Party! 

(Hands On)

Got your attention, didn’t we? Yes … we are absolutely serious about this class and so is Chef Jim Tinkham, 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 Jim provides. A VERY popular class! 

(Tasting)  

Mon. 9/28/15   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!

15 openings available

$65.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3240

Mon, Sep. 28, 2015 @ 6:30 PM
9-WEEK PRO SERIES I -DAY 2
 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

 (Hands On)

DAY 2

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary 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. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).   

See complete course descriptions below.

Mondays beginning 9/21, 9/28, 10/5, 10/12, 10/19, 10/26, 11/2, 11/9, 11/16/2015

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.

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3395

Tue, Sep. 29, 2015 @ 6:30 PM
WAKE UP LITTLE SUSHI!
 

Wake Up Little Sushi!  


(Hands On)


Join us tonight as we learn how to make sushi!


One of our most popular classes will be taught this evening by Chef Yvette Hirang who will show us how to make the basic types of rolls and get you “rollin’” yourself with some hands-on action.  We’ll also learn about sushi rice, the ingredients used with sushi such as wasabi and pickled ginger, how to safely store fish and where and how to buy sushi grade fish.  We’ll learn hand-rolling techniques and presentation of our sushi! 


Sushi always delivers on flavor and fun so come learn what terms like “Nigiri,” “Temaki” and “Maki” mean and let’s get our sushi on!  Oishii! (That means “yummy” in Japanese!)


You’re crazy if you think you can’t do it yourself!  Now you can make it in YOUR kitchen!

(Tasting)  

Tues. 9/29/15   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!


13 openings available

$65.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3396

Thu, Oct. 1, 2015 @ 6:30 PM
SLOW COOKER DESSERT MAGIC!
 

SLOW COOKER DESSERT MAGIC

(Demo)

If you thought slow cookers (a/k/a crockpots) were only for savory dishes, think again!  They work beautifully for sweet endings as well!

Tonight we are pleased to offer another great cooking class from two consummate professional culinary instructors, Kathy Moore and Roxanne Wyss.  Folks these two know their slow cookers…they spent years in the test kitchens of Rival Manufacturing (the inventor of the crockpot!) AND they have written a cookbook on the subject (Slow Cooker Desserts – Oh So Easy, Oh So Delicious).  For heaven’s sake, they are the “Crockpot Crackerjacks,” “Slow Cooker Sufis”…you get the drift. 

So, join these masterful doyens as we begin with an appetizer and salad while they share tips and techniques for working with our slow cookers. 

Then we’ll move to the world of scrumptious and amazingly easy desserts.  Treats like Praline Pecan Bread Pudding, Old Fashioned Gingerbread, French Lemon Cake with Lemon Glaze, and more.  Remember these babies can be cooking while you conjure up the rest of dinner! 

Talk about make-ahead magic.  Bibbidy-bobbidy-boo!

(Tastings) 

 

Thurs. 10/1/15    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

Kathy Moore & Roxanne Wyss

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3327

Fri, Oct. 2, 2015 @ 8:30 AM
A WEEKEND IN THE "INNER SANCTUM" OF A COMPETITION BBQ TEAM!
 

A Weekend in the “Inner Sanctum”

of a Competition BBQ Team

at the World Series of BBQ at Arrowhead Stadium....

The American Royal! 

(Hands On)

Here’s the pinnacle of BBQ education for ya!

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

 Hey, last year, this team placed 8th in BBQ Sides and 9th in BBQ Pork!!! Out of over 560 teams!!

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

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

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

AND

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

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

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

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

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

The weekend starts on Friday, Oct. 2, 2015 at 8:30am and goes through Sunday, October 4, 2015 at 5:00pm.  

Fee of $675 includes:

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

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

10 openings available

$675.00

Richard McPeake & Bruce Campbell

American Royal BBQ Competition

 
Event/Date Description Openings/Price/Location
3397

Fri, Oct. 2, 2015 @ 6:30 PM
FWN: A TASTE OF BOLLYWOOD-INDIAN FAVORITES WITH SANDY DIGIOVANNI
 

Flavorful Weekend Nights at the CCKC™

A Taste of Bollywood

Indian Favorites  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 Murgh Makhani (Butter Chicken), a rich and creamy dish that’s a regular offering at most Indian restaurants and soon to be a heartwarming favorite in your home! Next, we’ll explore one of the most popular of all Indian dishes … Chole, touting chunks of chicken marinated in spices and yogurt with a “knock-your-socks-off” flavor profile and a real crowd-pleaser, too. This cauliflower and chickpea curry is easy to make as an entrée or side dish and is so versatile that the recipe can be varied to please vegetarians and carnivores alike!

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

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

(Dinner & Wine) 

 

Fri. 10/2/15   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!

18 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3327

Sat, Oct. 3, 2015 @ 8:30 AM
A WEEKEND IN THE "INNER SANCTUM" OF A COMPETITION BBQ TEAM!!
 

A Weekend in the “Inner Sanctum”

of a Competition BBQ Team

at the World Series of BBQ at Arrowhead Stadium....

The American Royal! 

(Hands On)

Here’s the pinnacle of BBQ education for ya!

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

Hey, last year, this team placed 8th in BBQ Sides and 9th in BBQ Pork!!! Out of over 560 teams!!

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

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

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

AND

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

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

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

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

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

The weekend starts on Friday, Oct. 2, 2015 at 8:30am and goes through Sunday, October 4, 2015 at 5:00pm.  

Fee of $675 includes:

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

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

10 openings available

$675.00

Richard McPeake & Bruce Campbell

American Royal BBQ Competition

 
Event/Date Description Openings/Price/Location
3398

Sat, Oct. 3, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: THE BREAKFAST CLUB-COOKING THE FAVORITES!
 

Junior Chefs Academy

(Ages 9-14)

The Breakfast Club

Cooking The Favorites! 

(Hands On)

Whether you’re working in the family kitchen to prepare a holiday brunch or want to learn to make something special to serve your parents a “Breakfast-in-Bed” birthday surprise ... this is the perfect class for young chefs (ages 9-14) to learn tried-and-true fundamentals of cooking breakfast.

We’ll start the morning off with a “Kid-mosa” made with OJ and sparkling juice.  Then we’re on to egg fundamentals as we learn the art of perfect scrambled eggs – aka “fluffy, golden miracles.” Next, we’ll turn it up a notch and create a mouth-watering French Toast and top it with a Fresh Fruit Compote and Oven-Baked Bacon. Throw in knife skills, advance prep ideas (for those of you like to sleep in!) and great food … and you have yourself a keeper of a class!   

(Tasting) 

 

Sat. 10/3/15    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!

17 openings available

$55.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3399

Sat, Oct. 3, 2015 @ 10:00 AM
FARMERS MARKET COOKING SERIES! FLAVORS OF FALL
 

CookWell! 

 

...because wellness begins in the kitchen!

FARMERS MARKET COOKING SERIES! 

FLAVORS OF FALL

(Demo)       

September is a month of ample harvests! It’s easy to be seduced by tables full of colorful, farm-fresh produce.  So let’s just give in to the power of vegetables and arm ourselves with a basketful of great recipes and cooking techniques that highlight the power of the veggie! 

Join expert instructor Chef Sandy DiGiovanni as she shows you exactly how fresh seasonal and vegetarian recipes are done.  Sandy will also give you the skinny on how to discover ways to recognize ripe produce by smells and textures. The recipes taught will be totally dependent on what makes her jump up and down at the Downtown Overland Park Farmers Market that morning! 

When we are done, all you will need to do is take the recipes from todays class to your favorite Farmers Market, choose your treasures with confidence and then create a beautiful fresh meal at home.  Doesnt get any easier or tastier than that!

(Tastings) 

 

Sat. 10/3/15   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!


18 openings available

$50.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3400

Sat, Oct. 3, 2015 @ 6:30 PM
FWN: COUPLES COOK! ITALIAN TRATTORIA FOR TWO
 

Flavorful Weekend Nights at the CCKC™

Couples Cook!

Italian Trattoria For Two

(Hands On)

Grab your honey and “cozy in” for a cooking and dining experience that celebrates the cuisine of authentic Italian trattorias. The fare in these family-run restaurants tends to be simple, hearty and based on local ingredients … home cooking. We’ll learn how the humblest of ingredients often produce the tastiest dishes.

Working alongside Executive Chef Jim Tinkham, you will learn how to prepare some incredible Italian recipes that rely on classic Italian ingredients. They will surely become your favorites as you carry on a bit of authentic Italian history in your own kitchen.

Imagine the aromas this evening as we prepare Crostini alla Romana, Tuscan Panzanella Salad, Oven-Steamed Cauliflower, Cherry Tomatoes, Spring Peas and Capers, and Pork Milanese with a Madeira Mushroom Wine Sauce. And for dessert, Citrus Semifreddo. Buon Appetito!

(Dinner & Paired Italian Wine) 

 

Sat. 10/3/15   6:30-9:00

The class fee for this Couples class is $75 per person.  

Please note that if registering for 2 people, you must select seats on the Shopping Cart page.  Thank you!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3327

Sun, Oct. 4, 2015 @ 8:30 AM
A WEEKEND IN THE "INNER SANCTUM" OF A COMPETITION BBQ TEAM!!
 

A Weekend in the “Inner Sanctum”

of a Competition BBQ Team

at the World Series of BBQ at Arrowhead Stadium....

The American Royal! 

(Hands On)

Here’s the pinnacle of BBQ education for ya!

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

Hey, last year, this team placed 8th in BBQ Sides and 9th in BBQ Pork!!! Out of over 560 teams!!

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

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

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

AND

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

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

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

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

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

The weekend starts on Friday, Oct. 2, 2015 at 8:30am and goes through Sunday, October 4, 2015 at 5:00pm.  

Fee of $675 includes:

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

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

10 openings available

$675.00

Richard McPeake & Bruce Campbell

American Royal BBQ Competition

 
Event/Date Description Openings/Price/Location
3348

Sun, Oct. 4, 2015 @ 10:00 AM
SWEET & SAVORY CREPES
 

SWEET & SAVORY CREPES 

(Hands On)    

The Culinary Center turns into “le Crêperie” today as we learn everything there is to know about sweet and savory crepes. You can’t learn how to make ‘em if you don’t flip ‘em yourself, so get in here and get some hands on practice. 

Today expert culinary instructor and passionate foodie, Daniela Abel, will teach us the techniques and tips as we learn to make happy crepe version such as  Mushroom and Prosciutto, Asparagus and Egg, Tomato and Black Bean Crepes, and a fabulous dessert crepe made with hazelnut spread. 

Once you master the fundamentals, you’ll be able to create tons of variations at home!

(Tasting)

Sun. 10/4/15   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!

17 openings available

$55.00

Daniela Abel

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3401

Sun, Oct. 4, 2015 @ 10:00 AM
CARAMEL-ICIOUS!!
 

CARAMEL-ICIOUS! 

(Limited Hands On)  

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

Instructor Christina Robson, will help you learn (and sample, of course): basic Caramel Chews, Turtles, Caramel Puffs and Caramel Wrapped-Chocolate Dipped Pretzels. You’ll learn step-by-step how to recreate these tempting treasures at home!

(Tastings & Take-Home Caramel Treats)   

Sun. 10/4/15   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!

 

 

15 openings available

$55.00

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3402

Sun, Oct. 4, 2015 @ 6:30 PM
SIX "GO TO" DESSERTS FOR ENTERTAINING
 

Six “Go To” Desserts forEntertaining 

(Limited Hands On)       

Make your holidays sweeter with some “go to” classic desserts that will make you feel like a French baker!!  After tonight, you’ll be armed and ready to entertain like a pro as Chef Jim Tinkham walks you through the steps to create SIX decadent (but simple) dessert recipes.

Chef will show you how to make Crunchy Pecan Pie Bites, Berry Napoleon with Grand Marnier, Bananas Foster, Vanilla Bean Crème Brulee, Cherries Jubilee, and a to-die-for Chocolate Pots de Crème - all that will take us beyond the ordinary and into the realm of extraordinary. 

With these delicious gems in your recipe box, you’ll never have to think twice about what dessert you’ll be whipping up for your next holiday family gatherings, dinner parties, and beyond!

(Tasting) 

 

Sun. 10/4/15   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

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3403

Mon, Oct. 5, 2015 @ 6:30 PM
AT THE CHEF'S TABLE: THE CUISINE OF Café Des Amis FEATURING CHEF GUILLAUME HANRIOT
 

AT THE CHEF’S TABLE:

The Cuisine of Café Des Amis (Parkville, MO)
Featuring Chef Guillaume Hanriot

(Hands On)

There is a charming and romantic piece of French heaven located in the quaint little town of Parkville, MO, just north of Kansas City.  It’s Café Des Amis, and Champagne native Chef Guillaume Hanriot has created this extremely popular warm and casual environment for a mix of traditional and progressive French dishes.

Join Chef Hanriot as he brings forth an exquisite lesson in traditional French cuisine tonight and teaches us Mussels in Spanish Saffron Cream and Boeuf Bourguignon among other favorites.  Your unforgettable evening would not be complete without learning the art of creating the delicate dessert known as Ile Flottante -- “floating Island!”  Oh Là Là! 

Sign up early for this one folks!

(Tastings and Chef’s Wine Selections)  

Mon. 10/5/15  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

$65.00

Guillaume Hanriot

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3240

Mon, Oct. 5, 2015 @ 6:30 PM
PRO SERIES I -DAY 3
 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

 (Hands On)

DAY 3

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary 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. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).   

See complete course descriptions below.

Mondays beginning 9/21, 9/28, 10/5, 10/12, 10/19, 10/26, 11/2, 11/9, 11/16/2015

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.

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3404

Tue, Oct. 6, 2015 @ 6:30 PM
THE WEEKNIGHT COOK! EASY FISH & SEAFOOD DISHES
 

CookWell! 

 

...because wellness begins in the kitchen!

THE WEEKNIGHT COOK!

Easy Fish & Seafood Dishes

(Limited Hands On)      

Fear of fish?  You know who you are!  Instructor and health nut, Katie Newell will show you how easy is it to make perfectly prepared fish and seafood with the focus on healthy kinds of fish and healthy ways to prepare it.  Fish and seafood are two of the best choices when you are trying to eat healthier.  All of her recipes today are naturally gluten-free too, which your body will love.

She’ll cover all the details: choosing the right product, fresh vs. frozen, storage, and cooking techniques that will give you the confidence to bring the flavors of your favorite fish and seafood restaurant home to your own dinner table.

You’ll learn to prepare Smoked Salmon Dip, Wild Salmon Cakes, Moily Haldi (A Sri Lanka Fish Stew), and Seared Scallops on Triple Corn Polenta. C’mon, don’t miss the boat!

Do your body good….eat more fish!

(Tasting)  

Tues. 10/6/15   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!

17 openings available

$65.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3405

Wed, Oct. 7, 2015 @ 6:30 PM
SKINNY SOUPS
 

CookWell! 

 

...because wellness begins in the kitchen!

Skinny Soups 

(Limited Hands On)

 

We’re not talking clear broth with a couple of carrots floating around folks! We’re talking flavorful, hearty soups that won’t break your calorie bank.  Soups are the quickest, easiest, healthiest and tastiest way to whip up dinner, pack for lunch and freeze for a meal when you don't have time to cook!

Certified Food and Health Coach and owner of My Healthy Table, Leslie Stullken, will teach you the basics of soup making as she walks us through some of her favorite healthful soups that use ingredients you can still get at the farmers market.  Imagine your refrigerator and freezer full of soupy delights such as Hearty Kale, White Bean, Potato & Sausage Soup, Lentil & Swiss Chard Soup, Chunky Tomato & Garlic Soup and Carrot, Ginger Soup. 

Toss the frozen French fries and boxed “cardboard” meals to make room for your new friend -- soup! 

(Tasting) 
Wed. 10/7/15   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!

16 openings available

$55.00

Leslie Stullken

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3406

Thu, Oct. 8, 2015 @ 6:30 PM
WINE 101 WITH CERTIFIED SOMMELIER BRENT GRIDER
 

WINE 101

with Certified Sommelier Brent Grider 

(Demo)

So you want to learn about wine, do you? 

This class is designed for those with a new found appreciation for one of the world’s oldest beverages.  Learn from scratch (or refresh your skills) with certified Sommelier Brent Grider (also Director of Restaurants & Bars for Starwood Hotels & Resorts). 

We’ll understand the basic grape varietals, how to select wines you’ll enjoy, the wine-making process (including sparkling wines), how to read a wine label and a wine list, proper glassware, how to open a bottle, what factors contribute to the quality of a wine and major wine producing countries.  That’s a lot of ground to cover but we’ll do it.  Don’t worry, we’ll also do some tasting as well because how the heck can you learn if you don’t taste….right? 

You will no longer have to use the “close your eyes and point” approach to choosing a wine at your local purveyor or in a restaurant.  Won’t you be clever?

(Wine Tastings & Wine Nibbles)  

Thurs. 10/8/15   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!

 

14 openings available

$65.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3407

Fri, Oct. 9, 2015 @ 6:30 PM
FWN: KITCHEN WARS! HERE'S TO BEER IN YOUR FOOD!
 

Flavorful Weekend Nights at the CCKC™

KITCHEN WARS!

Here’s To Beer In Your Food!

(Hands On)

Folks, we’re doin’ some “cookin’ without lookin’” tonight -- kinda like “Chopped,” but we’ll do it the Culinary Center way….and this time, we’re pouring beer into the mix!  

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 in small teams from mystery boxes of ingredients with a crazy twist…you’ll be challenged to use BEER in your dishes.  What?

Chef will give you the lay of the land, some cooking tips and ideas, point you to the pantry of “legal” add-in ingredients (yep, beer’s legal in this class!) 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!  Bring a team of four (or show up and we’ll assign you to a team)! Wear your favorite beer shirt…if you dare! Let’s do this!

(Dinner & Beer) 

Fri. 10/9/15   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! 

18 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3408

Sat, Oct. 10, 2015 @ 10:00 AM
GLUTEN-FREE 101
 

CookWell! 

 

...because wellness begins in the kitchen!

Gluten-Free 101

(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 dont tell em these are gluten-free dishes, they probably wont 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.

Thats why we couldnt 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 (well 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!).

Youll 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. Youll 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.

(Tasting)

 

Sat. 10/10/15  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

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3409

Sat, Oct. 10, 2015 @ 6:30 PM
FWN: ONE FISH, TWO FISH.....COOK FISH, EAT FISH!
 

Flavorful Weekend Nights at the CCKC™

One Fish, Two Fish ……Cook Fish, Eat Fish!

(Hands On)

Please note that there was a printing error in the Fall catalog - this is a "Hands On" class!

We apologize for any inconvenience! 

Let’s have a fun Saturday evening with Chef Jim Tinkham and learn the fundamentals of cooking with fish.    You’ll enjoy his laid-back style of teaching and his sensational recipes.....and the wine we’ll taste will make Chef Jim seem even funnier! 

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 work alongside Chef Jim 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.

We’ll sit down to dinner at the end of the evening to celebrate our accomplishments.

(Tasting & Wine)     

Sat. 10/10/15   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!

18 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3410

Sat, Oct. 10, 2015 @ 6:30 PM
FWN: COUPLES COOK! DATE NIGHT FIESTA ON SANTA FE!
 

Flavorful Weekend Nights at the CCKC™

Couples Cook!

Date Night Fiesta on Santa Fe!

(Limited Hands On)

You and your señor or señorita will be rolling up your sleeves and garnering essential kitchen skills as you work alongside Vicky & Susy Lara and learn how to prepare home-style Mexican dishes.


We’ll start the party off with your choice of a CCKC Signature Margarita or Mexican beer. Duh.  Then we’ll dive into our stellar menu that includes Spicy Beef and Shrimp Fajitas with Mexican rice, Homemade Tortilla Chips and Salsa, Pico de Gallo, creamy Guacamole, and Mexican Rice.  We’ll cool things off with a traditional Mexican dessert of Fresas con Crema (strawberries with cream).  


You’ll also learn how to identify and work with locally found Mexican ingredients so that you can prepare these traditional recipes at home.


Round up your senor or senorita and join us for this flavorful class!  Viva Mexico!

(Dinner & Margarita or Mexican Beer) 

 

Sat. 10/10/15   6:30-9:00 

The class fee for this Couples class is $75 per person.  

Please note that if registering for 2 people, you must select seats on the Shopping Cart page.  Thank you!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

Vicky & Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3241

Sun, Oct. 11, 2015 @ 6:30 PM
PRO SERIES III - CUISINES OF THE WORLD (DAY 1)
 

5-Week

Professional Culinary Arts Program

Series III

Cuisines of the World

(Hands On)

DAY 1

Ready to conquer the world? Of cooking that is! And when I say “world” I mean let’s globetrot the flavors of the world.

This Pro-Series installment will take you to places you never thought you would go…with your cooking skills! Build upon your existing skills or jumpstart your passion for cooking.

This 5-week course will take you through some of the classic world cuisines, focusing on regional dishes, flavors, cooking methods, and preparation. If you’re serious about learning to cook, then join us for this class.

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

Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).   

See complete course descriptions below.

Students should have a basic knowledge of cooking to take this course. There is no pre-req to take this series. 

Sundays beginning 10/11, 10/18, 10/25, 11/1, 11/8    6:30-9:30

Series Fee of $749 includes:

 

  • A high quality 4-quart stainless steel stock pot from our NEW Pro Series Cookware line (valued at $120)
  • Tastings
  • Toque
  • And student discounts on additional Pro Series Cookware

 

PRO SERIES III CLASS DESCRIPTIONS

Class 1: England, Scotland and Ireland - In this first class we will explore foods from England, Scotland and Ireland where so many of their dishes are roasted, braised and fried. Condiments are important with these foods as well!  Explore dishes such as English Cornish Pastry Scottish Cockaleekie Soup, Irish Beef Stew braised in Guinness, Colcannon and more.

Class 2: Spain & Portugal Spain is known for its “small plates” loaded with flavor and Portugal with its cool ocean breezes.  Both cuisines yield lots of coastal seafood flavors. What about Shrimp & Chorizo Mojo Criollo, Mussels with Lamb Sausage and Tomatoes, Gazpacho, and Portuguese Baked Caramel Custard.

Class 3: France It’s where it all the classics began folks!  Haute cuisine (literally “high cooking”) began with Catherine de’ Medici and reached its pinnacle with Auguste Escoffier, the founder of kitchen “brigade” as we know it today!  We’ll explore dishes such as Coquilles St. Jacques, French Onion Soup from the Lyonnais Region, Burgundian Coq Au Vin and a Gratin of Spinach and Potatoes from the Basque Region.

Class 4: Germany - While Germans broil, sauté or braise smaller pieces of meat, large pieces of meat are either braised or roasted. Often they marinade tough cuts of meats in buttermilk, wine, beer or vinegar. We’ll use all of these methods in class in dishes such as Sauerbraten, Weiner Schnitzle, Spaetzle, Blaukraut (Sweet and Sour Red Cabbage) and Apple Strudel – using phyllo dough for this classic German dessert!

Class 5: Africa Believe it or not, the flavors of barbecue as we know it currently started in the North African area. Loaded with earthy, savory, robust flavors, these dishes are unbelievable power-packed! Tonight we explore the dishes of Africa such as Grilled Shrimp Piri Piri from the Mozambique, Kenyan Curried Corn, South African Curried Lamb & Beans, Moroccan Chicken and Apricot Tagine and, Boerewors, a South African Beef & Pork Sausage.   

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

$749.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3240

Mon, Oct. 12, 2015 @ 6:30 PM
PRO SERIES I -DAY 4
 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

 (Hands On)

DAY 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. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).   

See complete course descriptions below.

Mondays beginning 9/21, 9/28, 10/5, 10/12, 10/19, 10/26, 11/2, 11/9, 11/16/2015

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.

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3411

Tue, Oct. 13, 2015 @ 6:30 PM
THE FOUR G'S OF ASIAN CUISINE: GARLIC, GINGER, GALANGAL & GREEN ONION
 

The Four G’s of Asian Cuisine:

Garlic, Ginger, Galangal & Green Onion

(Limited Hands On)

 

If you want to cook Asian cuisine you MUST know the fundamental ingredients. The four ingredients of garlic, ginger, galangal and green onion appear over and over in regional Asian cuisine.  Once mastered, you’ll be making Asian “take-out” right in your own kitchen.  

It’s not hard to get that authentic flavor; it just takes right ingredients and the know-how.  Chef Yvette Hirang will teach us how these ingredients will “make” classic Asian dishes as she shows you how to create appetizers, entrees, teas, purees and candied slivers.  She’ll also cover medicinal and health benefits because, well, she can!  

Tonight, you will enjoy dishes such as Salmon with Galangal-Honey Sauce, Beef Salpicao with Toasted Garlic and Lemon Ginger Tea with Mint and Honey.

(Tasting)


Tues. 10/13/15   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! 

12 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3412

Wed, Oct. 14, 2015 @ 6:30 PM
PERFECT RISOTTO
 

Perfect Risotto 

   (Hands On)

Let’s take the mystery out of risotto as we explore one of Italy’s most popular classic dishes.  Italians have been growing rice for ages and have developed fabulous recipes to showcase this extraordinarily versatile, delicious and delicate alternative to pasta. This evening you’ll discover that, with a little bit of know-how and some practice, your risotto will turn out perfectly. Executive Chef Jim Tinkham is here to make sure that happens!

Once you learn the basics of preparing risotto, you’ll be astounded at the many variations you can create to change it up! Chef Jim will show us how to add fresh seasonal veggies like asparagus and wild mushrooms, fresh herbs and spinach, among others, and we’ll set up our “Risotto Bar” so we can pick and choose from these flavorful toppings to create our own “perfect” risotto! We’ll also learn how to make Risotto “Poppers” … bite-size morsels of yumminess.

You’ll get important knife skills practice and sautéing experience this evening, too.

(Tasting)  
Wed. 10/14/15   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

$55.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3413

Thu, Oct. 15, 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. 10/15/15  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!

18 openings available

$65.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3414

Sat, Oct. 17, 2015 @ 10:00 AM
FULL-DAY BREAD MAKING 101
 

Full-Day Bread Making 101

(Hands On)

Culinary instructor and kick-butt bread baker, Paul McCool, will take the mystery out of bread making and start you on the road to becoming someone who doesn’t glaze over at the sight of a packet of yeast.  In this class you will learn about flours, yeasts, salt, sugars, methods and types of loaves, in addition to bread making techniques.  You will actually mix and knead your own handcrafted bread to take home and finish baking. (That way you will get the great smell in your own house!)  Now, don’t loaf, sign up!

(Bring an 8x4 loaf pan)

(Lunch) 

 

Sat. 10/17/15   10:00-3:00 

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

11 openings available

$70.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3415

Sat, Oct. 17, 2015 @ 6:30 PM
FWN: COUPLES GET SAUCY! CLASSIC & CONTEMPORARY SAUCE MAKING
 

Flavorful Weekend Nights at the CCKC™

Couples Get Saucy!

Classic & Contemporary Sauce Making

(Hands On)

It’s that final touch that makes all the difference!  Kick up your cooking skills as a couple! Tonight we’ll learn how to make some classic and contemporary sauces as Executive Chef, Jim Tinkham, teaches one of our most popular cooking topics – the art of sauce-making! 

We’ll focus on brown sauces, cream sauces, cheese sauces and the ever-so-delicate Beurre Blanc (or white butter sauces). Heck we’ll even learn a “fancy pants” Crème Anglaise!  Our tasting menu will include several dishes that utilize these “saucy” gems and you’ll get your hands in the sauce too….promise!

Kick up your cooking repertoire and have a fun evening to boot! 

(Tasting & Wine)  

 

Sat. 10/17/15   6:30-9:00

The class fee for this Couples class is $75 per person.  

Please note that if registering for 2 people, you must select seats on the Shopping Cart page.  Thank you!

 If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3416

Sun, Oct. 18, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: FUNDAMENTALS OF CAKE DECORATING
 

Junior Chefs Academy

(Ages 9-14)

Fundamentals of Cake Decorating

(Hands On)

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

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

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

(Tasting and Take-Home Mini Cake)   

Sun. 10/18/15   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!

16 openings available

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3417

Sun, Oct. 18, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: MAMA MIA! IT'S A HANDMADE PASTA PARTY!
 

Junior Chefs Academy

(Ages 9-14)

Mama Mia!

It’s a Handmade Pasta Party! 

(Hands On)

It’s “Italian Style” pasta-making FUN for our Junior Chefs (ages 9-14) today! It doesn’t get much better or more fun than learning how to make fresh pasta and flavorful sauces … from scratch!


This hands-on, action-packed class, taught by Executive Chef, Jim Tinkham, is one our young chefs will “eat up!” Under Chef Jim’s tutelage, the kids will make not one but two pastas – Angel Hair and Fettuccini plus two flavorful sauces to go with them: Creamy Alfredo (white) and Roasted Tomato (red). We’ll learn loads of culinary techniques throughout class including how to use pasta machines to roll our handmade dough. At the end of class, we’ll celebrate our success with lunch consisting of… what else?! … PASTA!


You’ll be bringing pasta and sauce home for dinner, too!

(Lunch & Take-Home Pasta & Sauce)  

 

Sun. 10/18/15   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!

18 openings available

$55.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3241

Sun, Oct. 18, 2015 @ 6:30 PM
PRO SERIES III - CUISINES OF THE WORLD (DAY 2)
 

5-Week

Professional Culinary Arts Program

Series III

Cuisines of the World

(Hands On)

DAY 2

Ready to conquer the world? Of cooking that is! And when I say “world” I mean let’s globetrot the flavors of the world.

This Pro-Series installment will take you to places you never thought you would go…with your cooking skills! Build upon your existing skills or jumpstart your passion for cooking.

This 5-week course will take you through some of the classic world cuisines, focusing on regional dishes, flavors, cooking methods, and preparation. If you’re serious about learning to cook, then join us for this class.

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

Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).   

See complete course descriptions below.

Students should have a basic knowledge of cooking to take this course. There is no pre-req to take this series. 

Sundays beginning 10/11, 10/18, 10/25, 11/1, 11/8    6:30-9:30

Series Fee of $749 includes:

 

  • A high quality 4-quart stainless steel stock pot from our NEW Pro Series Cookware line (valued at $120)
  • Tastings
  • Toque
  • And student discounts on additional Pro Series Cookware

 

PRO SERIES III CLASS DESCRIPTIONS

Class 1: England, Scotland and Ireland - In this first class we will explore foods from England, Scotland and Ireland where so many of their dishes are roasted, braised and fried. Condiments are important with these foods as well!  Explore dishes such as English Cornish Pastry Scottish Cockaleekie Soup, Irish Beef Stew braised in Guinness, Colcannon and more.

Class 2: Spain & Portugal Spain is known for its “small plates” loaded with flavor and Portugal with its cool ocean breezes.  Both cuisines yield lots of coastal seafood flavors. What about Shrimp & Chorizo Mojo Criollo, Mussels with Lamb Sausage and Tomatoes, Gazpacho, and Portuguese Baked Caramel Custard.

Class 3: France It’s where it all the classics began folks!  Haute cuisine (literally “high cooking”) began with Catherine de’ Medici and reached its pinnacle with Auguste Escoffier, the founder of kitchen “brigade” as we know it today!  We’ll explore dishes such as Coquilles St. Jacques, French Onion Soup from the Lyonnais Region, Burgundian Coq Au Vin and a Gratin of Spinach and Potatoes from the Basque Region.

Class 4: Germany - While Germans broil, sauté or braise smaller pieces of meat, large pieces of meat are either braised or roasted. Often they marinade tough cuts of meats in buttermilk, wine, beer or vinegar. We’ll use all of these methods in class in dishes such as Sauerbraten, Weiner Schnitzle, Spaetzle, Blaukraut (Sweet and Sour Red Cabbage) and Apple Strudel – using phyllo dough for this classic German dessert!

Class 5: Africa Believe it or not, the flavors of barbecue as we know it currently started in the North African area. Loaded with earthy, savory, robust flavors, these dishes are unbelievable power-packed! Tonight we explore the dishes of Africa such as Grilled Shrimp Piri Piri from the Mozambique, Kenyan Curried Corn, South African Curried Lamb & Beans, Moroccan Chicken and Apricot Tagine and, Boerewors, a South African Beef & Pork Sausage.   

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

$749.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3418

Mon, Oct. 19, 2015 @ 6:30 PM
MAKING FRESH MOZZARELLA & RICOTTA-IT'S EASY TO BE CHEESY!
 

Making Fresh Mozzarella and Ricotta

It’s Easy To Be Cheesy! 

(Hands On)

It’s here!  The class you have asking us for!  After tonight, you can forget about that supermarket stuff because we’re going to show you how to make fresh mozzarella and ricotta from scratch

It’s not hard to make your own fresh cheeses. And trust us, once you do, you’ll be hooked.  Promise.  We’re talking young balls of fresh mozzarella cheese packed in a watery brine that retains its freshness and moisture and soft, slightly sweet ricotta that can be used to create delicious sweet and savory dishes. 

Tonight, you’ll get “cheesy” alongside a master chef (and finalist from NBC’s “America’s Next Great Restaurant"), Sandy DiGiovanni, as she teaches her Sicilian family secrets to making these versatile mainstays of real Italian cooking.  Then she’ll show you how to use both cheeses in some of her favorite family recipes like Baked Pasta, Ricotta Pie, and her Godmother Lee’s Cannoli’s. 

If you’re serious about Italian cooking, this is one class you can not miss!  It’s gonna be a gouda one!

(Tasting) 

 

Mon. 10/19/15    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! 

18 openings available

$60.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3240

Mon, Oct. 19, 2015 @ 6:30 PM
PRO SERIES I -DAY 5
 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

 (Hands On)

DAY 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. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).   

See complete course descriptions below.

Mondays beginning 9/21, 9/28, 10/5, 10/12, 10/19, 10/26, 11/2, 11/9, 11/16/2015

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.

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3419

Fri, Oct. 23, 2015 @ 9:30 AM
IT'S THE PSYLLIUM, PSYLLY!GLUTEN FREE BREADS
 

CookWell! 

 

...because wellness begins in the kitchen!

It’s the Psyllium, Psylly!

Gluten Free Breads

(Hands On)

Say goodbye to bricks and hockey pucks....say hello to really good tasting gluten free breads, scones & crackers! A gluten-free diet poses new challenges for those of us who are used to a wheat-based diet and for bakers who are used to working with wheat-based products.  Arm yourself with some knowledge and recipes to make gluten free products at home! 

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

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

(Bring an 8-x4-inch bread pan)

(Tastings & Take-Home Sandwich Bread Dough)  

O

 

 

 

 

 

Fri. 10/23/15   9:30-1:00

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

18 openings available

$75.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3420

Fri, Oct. 23, 2015 @ 6:30 PM
FWN: CLASSIC RECIPES FROM LEGENDARY FOOD MAGAZINE-Bon Appétit
 

Flavorful Weekend Nights at the CCKC™

Classic Recipes From Legendary Food Magazine

Bon Appétit

(Hands On)

Bon Appétit has been an iconic American food and entertaining magazine since 1956.  It caters to the foodie who believes that meal is more than the food; it’s about the fun, it’s about inviting friends over for a meal and getting great food on the table for family … and it’s about life.  Sure sounds like how we feel here at The Culinary Center of Kansas City™! 

Countless home cooks rely on the recipes in Bon Appétit as if it were their kitchen bible.  We thought it was high time that we celebrate some of our favorite recipes from this venerable cooking magazine.

Tonight, Chef Jim Tinkham, will be at the lead in this effort as he shows us how it’s done from a chef’s perspective.  He’ll teach some classic Bon Appétit recipes such as handmade Pappardelle with Arugula & Bacon, Oven-Roasted Salmon with Bok Choy and Cilantro Lime Butter, and Prosciutto-Stuffed Chicken With Mushroom Sauce.  And don’t worry.  Dessert and sides will be covered as well.  You know you can count on these recipes.  We are here to show you the right way to cook them and the nuances associated with some classic recipes. 

Plan on getting involved.  We hope you will join us. 

(Dinner & Wine) 
Fri. 10/23/15   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!

15 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3421

Fri, Oct. 23, 2015 @ 6:30 PM
FWN: COUPLES COOK CHATEAUBRIAND FOR TWO
 

Flavorful Weekend Nights at the CCKC™

 

 

 

Couples Cook Chateaubriand for Two! 

(Hands On) 

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

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 (Crabmeat stuffing), 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 Ganache. 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. 10/23/15   6:30-9:00 

The class fee for this Couples class is $75 per person.  

Please note that if registering for 2 people, you must select seats on the Shopping Cart page.  Thank you!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3422

Sat, Oct. 24, 2015 @ 10:00 AM
ALL ABOUT BIEROCKS-INCLUDING FALL-INSPIRED ACCOMPANIMENTS
 

All About Bierocks...

Including Fall-Inspired Accompaniments

(Limited Hands On) 

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

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

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

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

Please bring a container to take home 2 Bierocks. 

(Tasting & Take-Home Bierocks) 

 

Sat. 10/24/15   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!

 

16 openings available

$60.00

Barry & Meta West

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3423

Sat, Oct. 24, 2015 @ 10:00 AM
HOMEMADE CINNAMON ROLLS
 

HOMEMADE CINNAMON ROLLS 

         (Hands On)


We’ll spend today making “warm” memories as you learn to create cinnamon rolls from scratch. You’ll be up to your ears in cinnamon, sugar, flour, and butter while you mix, knead, shape, and sprinkle - all while learning real baking tricks and techniques alongside Mari Ruck …or as we call her around here “The Cinnamon Roll Lady.”


(Tasting, Snacks & Take-Home Ready-to-Bake Cinnamon Rolls)  

Sat. 10/24/15   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!

17 openings available

$55.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3424

Sat, Oct. 24, 2015 @ 6:30 PM
FWN: MEXICAN TAMALES 101 WITH THE LARA SISTERS
 

Flavorful Weekend Nights at the CCKC™

Mexican Tamales 101

with the Lara Sisters! 

   (Hands On)

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

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

Tonight our two tamale experts share coveted family recipes, secrets and techniques as they teach you how to make Chicken Tamales with Tomatillo Sauce. They’ll have you rolling like a pro in no time! You’ll also learn to make accompaniments like perfect Mexican Rice, Pico de Gallo,and Homemade Tortilla Chips. We’ll celebrate our tamale-making success with the perfect south-of-the-border libation … a CCKC Signature Margarita!

Come be part of the fun in this full hands-on class as we learn all about the fantastically versatile AND easy-to-freeze tamale! And here’s a bonus, you’ll even take home a half-dozen tamales to share (or not)! 

(Tastings & CCKC Signature Margarita) 

 

Sat. 10/24/15   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!

16 openings available

$75.00

Vicky & Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3425

Sun, Oct. 25, 2015 @ 10:00 AM
THE ART & SCIENCE OF ARTISINAL FARMSTEAD CHEESE WITH GREEN DIRT FARM'S SARAH HOFFMANN!
 

The Art & Science of Artisanal Farmstead Cheese

with "Green Dirt Farm’s" Sarah Hoffmann

(Demo)


This is the real deal folks! The local farmstead cheese maker from “Green Dirt Farm” is here to share the art and science behind the cheese-making process in this 4-hour, info-packed, half-day class!


Green Dirt Farm is a small sheep dairy creamery located in Weston, Missouri that is dedicated to bringing the best 100% grass-fed lamb and farmstead sheep’s milk cheeses to our community! From these experts, you’ll learn how to create handcrafted cheeses made in the style of traditional French farmhouse cheeses.


Today is the day you’ll garner all the necessary skills and knowledge you’ll need for making your own cheeses at home! We’ll start with an overview of cheeses and how to make them … learn about cheese-making equipment ... sample various cheeses throughout the day … and we’ll even get to actually feel the “curds and whey” (Sarah says it’s a spa-like experience!) as we learn to make one of the Farm’s most popular Camembert-style cheeses.


You’ll take home a valuable Resource Guide, recipes and other reference materials that you’ll refer to often as you continue your cheese-making endeavors at home.


(Green Dirt Farm Cheeses available for sale after the class.) 

(Tastings andResource Guide) 

 

Sun. 10/25/15   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!

 

17 openings available

$95.00

Sarah Hoffmann

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3426

Sun, Oct. 25, 2015 @ 10:00 AM
SENSATIONAL SIDE DISHES-INSPIRED BY FALL PRODUCE
 

Sensational Side Dishes-

Inspired by Fall Produce

(Limited Hands On)


The abundance of Fall produce is what makes learning great side dishes so easy!  Barry and Meta West will teach us how to utilize the season’s bounty in a variety of Fall-inspired side dishes that are perfect accompaniments to any menu such as Carrot Soufflé, Potato & Yam Gratin, Butternut Squash with Leeks, Barry’s Brussels Sprouts with Bacon, Zucchini & Corn, and Onion Rings with Horseradish Sauce. 


You’ll definitely have an opportunity to savor the robust flavors of Autumn, learn great techniques for using fall produce, add some new side dishes to your repertoire, and learn new tips and techniques for vegetable selection and preparation. Bring on Fall!

(Tasting) 

 

Sun. 10/25/15   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!

18 openings available

$55.00

Barry & Meta West

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3241

Sun, Oct. 25, 2015 @ 6:30 PM
PRO SERIES III - CUISINES OF THE WORLD (DAY 3)
 

5-Week

Professional Culinary Arts Program

Series III

Cuisines of the World

(Hands On)

DAY 3

Ready to conquer the world? Of cooking that is! And when I say “world” I mean let’s globetrot the flavors of the world.

This Pro-Series installment will take you to places you never thought you would go…with your cooking skills! Build upon your existing skills or jumpstart your passion for cooking.

This 5-week course will take you through some of the classic world cuisines, focusing on regional dishes, flavors, cooking methods, and preparation. If you’re serious about learning to cook, then join us for this class.

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

Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).   

See complete course descriptions below.

Students should have a basic knowledge of cooking to take this course. There is no pre-req to take this series. 

Sundays beginning 10/11, 10/18, 10/25, 11/1, 11/8    6:30-9:30

Series Fee of $749 includes:

 

  • A high quality 4-quart stainless steel stock pot from our NEW Pro Series Cookware line (valued at $120)
  • Tastings
  • Toque
  • And student discounts on additional Pro Series Cookware

 

PRO SERIES III CLASS DESCRIPTIONS

Class 1: England, Scotland and Ireland - In this first class we will explore foods from England, Scotland and Ireland where so many of their dishes are roasted, braised and fried. Condiments are important with these foods as well!  Explore dishes such as English Cornish Pastry Scottish Cockaleekie Soup, Irish Beef Stew braised in Guinness, Colcannon and more.

Class 2: Spain & Portugal Spain is known for its “small plates” loaded with flavor and Portugal with its cool ocean breezes.  Both cuisines yield lots of coastal seafood flavors. What about Shrimp & Chorizo Mojo Criollo, Mussels with Lamb Sausage and Tomatoes, Gazpacho, and Portuguese Baked Caramel Custard.

Class 3: France It’s where it all the classics began folks!  Haute cuisine (literally “high cooking”) began with Catherine de’ Medici and reached its pinnacle with Auguste Escoffier, the founder of kitchen “brigade” as we know it today!  We’ll explore dishes such as Coquilles St. Jacques, French Onion Soup from the Lyonnais Region, Burgundian Coq Au Vin and a Gratin of Spinach and Potatoes from the Basque Region.

Class 4: Germany - While Germans broil, sauté or braise smaller pieces of meat, large pieces of meat are either braised or roasted. Often they marinade tough cuts of meats in buttermilk, wine, beer or vinegar. We’ll use all of these methods in class in dishes such as Sauerbraten, Weiner Schnitzle, Spaetzle, Blaukraut (Sweet and Sour Red Cabbage) and Apple Strudel – using phyllo dough for this classic German dessert!

Class 5: Africa Believe it or not, the flavors of barbecue as we know it currently started in the North African area. Loaded with earthy, savory, robust flavors, these dishes are unbelievable power-packed! Tonight we explore the dishes of Africa such as Grilled Shrimp Piri Piri from the Mozambique, Kenyan Curried Corn, South African Curried Lamb & Beans, Moroccan Chicken and Apricot Tagine and, Boerewors, a South African Beef & Pork Sausage.   

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

$749.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3240

Mon, Oct. 26, 2015 @ 6:30 PM
PRO SERIES I -DAY 6
 

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. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).   

See complete course descriptions below.

Mondays beginning 9/21, 9/28, 10/5, 10/12, 10/19, 10/26, 11/2, 11/9, 11/16/2015

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.

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3377

Tue, Oct. 27, 2015 @ 6:30 PM
KNIFE SKILLS 101
 

KNIFE SKILLS 101  

(Hands On)

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

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

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

(Snacks)   

Tues. 10/27/15    6:30-9:00 

(Also offered on 9/20 and 1/3/16)

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

24 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3427

Tue, Oct. 27, 2015 @ 6:30 PM
THE TRADITIONAL PRIME RIB DINNER
 

The Traditional Prime Rib Dinner

 (Limited Hands On)

Now, who doesn’t recall their favorite prime rib dinner?  It’s a classic that is known not just for the main dish but for the accompaniments as well. 

Let’s go “old school” and learn how to create the perfect Prime Rib Dinner.  Chef Jesse Vega will walk you through how to choose and prep the prime rib and then while our main dish is roasting (imagine how good that will smell!) you will get in on the action by preparing all of the side dishes: Beef Au Jus, Creamy Horseradish Sauce, Yorkshire Pudding, Creamed Spinach, Sautéed Mushrooms, and Twice Baked Potatoes!  Chef will prepare a salad and Strawberries with Orange Liqueur to round out your dining experience. 

At the end of the day, you will have all the instruction and recipes you need to host your own Prime Rib Party at home.  

(Tastings) 
Tues. 10/27/15   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

$65.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3428

Wed, Oct. 28, 2015 @ 6:30 PM
GET YOUR GAME (MEATS) ON! - COOKING WITH GAME MEATS
 

Get Your Game (Meats) On!

Cooking with Game Meats

(Limited Hands On)


Foodies, get your “game” face on!  Here in the Heartland, there is great opportunity to enjoy well-prepared game meats, but we hear so often that the folks responsible for cooking don’t always know what to do with these prized catches.


Culinary Instructor, Rachel Ciordas, is ready to show you the simple tips and tricks needed to follow for each type of game meat! You’ll not only “up your game” (see what I did there?) with tantalizing recipes and great mouthwatering preparations, you’ll get to know the science behind why cooking game is a little different than your average grocery store meat,  and learn about the nutritional value associated with eating on the wild side!


Here’s a bonus…she’s bringing in her sidekick from the Kansas Department of Wildlife and Parks to answer all of your questions, so come prepared! And of course, there will be tastings of delicious dishes of both the four-legged and flying variety!  

(Tasting)

Wed. 10/28/15   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

$60.00

Rachel Ciordas

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3429

Thu, Oct. 29, 2015 @ 6:30 PM
IT'S A HEN PARTY! MEXICAN STYLE!
 

CookWell! 

 

...because wellness begins in the kitchen!

Its a Hen Party! Mexican Style!

(Limited Hands On)

Calling all Señoras and Señoritas!Its a girls night out! So gather your girlfriends and come prepared to have fun while learning the best kept secrets to throwing your own homemade fiesta! Only dont tell your guests that this version is on the healthy side!

Katie Newell, lover of all things fun, and party throwing aficionado will be in our kitchen to show you how easy it is to become the hostess with the most-est.

Tonight, you will gather with other women and let loose (keep it PG-13) as you taste and prepare flavorful dishes like Katies own secret recipefor Made-from-Scratch Margaritas (your friends will be envious), Holy Moly, Guacamole!!!, a Throw-it-Together-Companys-Comingbean-a-licious dip, Fresh Pico de Gallo, and Classic Tacos with Homemade Taco Seasoning (you wont be running for the border after these treats)!

If you love going to parties, hosting parties, and being the life of the party, this is one evening you DONT want to miss! 

(Tastings & Margarita) 

Thurs. 10/29/15   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!

18 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3355

Fri, Oct. 30, 2015 @ 6:30 PM
FWN: "MENUS & MUSIC" DIA DE LOS MUERTOS ("DAY OF THE DEAD") CELEBRATION!
 

Flavorful Weekend Nights at the CCKC™

 

 “Menus & Music”

Dia de los Muertos

(“Day of the Dead”) Celebration!

(Demo)

Since the beginning of time, man has felt the need to explain the mystery of life and death. To the indigenous peoples of Mexico, death was considered the passage to a new life.  They created the celebration of 'Dia de los Muertos" to honor those that have departed. 

It is not scary, spooky or somber – it is a beautiful ritual.  Altars are set up, candles are lit to light the way for the spirits, decorations are hung, music is heard and of course, special foods are prepared.   

Tonight we will celebrate the colorful Mexican holiday called "Dia de los Muertos".  We’ll begin our evening with music.   We are honored to have Kansas City’s own Trio Aztlan who will perform for us during a cocktail reception while you enjoy a specially designed cocktail and traditional Mexican appetizers. 

We will have our own alter set up so we invite our guests who attend to participate in the custom by placing a photo or personal item on our alter to memorialize their loved one for the evening.  You will also have an opportunity to decorate your own sugar skull to take home as a remembrance of this unique evening. 

Then we will be seated for a cooking demonstration by our own “Dean of Deliciousness” Delia Hernandez who will show you how to create the food of this celebration such as the complexity of an authentic Mole as well as how you can re-create this special dinner at home. 

Then you will be served an authentic dinner featuring traditional “Day of the Dead” celebration dishes that consist of Mole Poblano, Guacamole, Mexican Fruit Salad, Arroz Mexicano, and Salsa de Tomatillo.  For dessert we will serve Mexican Coffee and Calabaza en Dulce. 

We hope you’ll join us for a spirited evening of immersion in the amazing world of Mexican food and culture.

(Live Music, Cooking Demo Class, Dinner, Wine, Customized Sugar Skull & Gift)   
Fri. 10/30/15   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!

16 openings available

$75.00

CCKC Dean of Deliciousness Delia Hernandez

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3430

Fri, Oct. 30, 2015 @ 6:30 PM
FWN: LIVING THE "DOLCE VITA" - SICILIAN CUISINE
 

Flavorful Weekend Nights at the CCKC™

Living the “Dolce Vita”

Sicilian Cuisine

(Hands On)

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

We’re fortunate to have Chef Sandy teach us her cherished Sicilian family recipes … as she knows them like no other! You’ll even roll up your sleeves, put on an apron and do some cooking next to this fun, lovable and talented chef. 

We’ll learn (and taste, of course) Grilled Insalata di Mare (grilled seafood salad); Pasta alla Norma (pasta with eggplant and ricotta); Sicilian Breaded Pork Chops with Roasted Potatoes and Olives; and a deliciously tempting dessert ravioli called Dolce Ravioli di Ricotta.  

With the sights and aromas filling our kitchen, you’ll imagine you ARE in Sicily when you join Chef Sandy at the table!   Salute!

(Tasting & Wine Pairings)

Fri. 10/30/15   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!

8 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3191

Sat, Oct. 31, 2015 @ 10:00 AM
TINY TOTS IN THE KITCHEN: MAGIC IN THE KITCHEN! PRINCESS HALLOWEEN BAKING PARTY!
 

Tiny Tots in the Kitchen™

(Ages 2-4)

Magic In The Kitchen!

Princess Halloween 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 Halloween-themed 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 little chef wants to play dress up …our kingdom, er kitchen, encourages costumes, capes, crowns and tiaras, but let’s leave the boas at home … those feathers get into everything!

Bring your camera to capture these cherished moments!

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

Sat. 10/31/15   10:00-12:00

$85/per adult/child team.

Please note that the number of seats refers to the number of adult/child teams registered. 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

$85.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
3349

Sat, Oct. 31, 2015 @ 10:00 AM
DOWN WITH PRESERVATIVES! UP WITH HOMEMADE!
 

DOWN WITH PRESERVATIVES! 

UP WITH HOMEMADE! 

(Limited Hands On)

Take a second to review the ingredients and nutritional labels of some of your packaged food, and you will be shocked and angered. There are many things we feed children and ourselves every day that are quick meal fixes but are unhealthy and full of things like artificial dyes and flavors, unnatural chemical preservatives, copious amounts of sugar, artificial sweeteners, GMO’s… the list goes on.

The good news is there’s a solution to all of this… learn to make these favorite dishes yourself using real food!  Instructor Daniela Abel will teach you how to prepare (including make-ahead tips!) these healthier versions of some of our top-list foods like macaroni & cheese, hummus, pita chips, chicken nuggets, “power bars,” pancakes and basic salad dressings. All of these can be made from scratch and WITH EASE! 

Also learn how to take common snack foods (including popular children’s foods) and make them better! All of this information will be provided in a user-friendly and fun way AND with a bit of hands-on! 

We promise you’ll leave class with a bucket-full of your new favorite recipes! 

(Tasting)  

Sat. 10/31/15   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!

18 openings available

$55.00

Daniela Abel

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3431

Sat, Oct. 31, 2015 @ 6:30 PM
FWN: COUPLES COOK CLASSIC ITALIAN DISHES!
 

Flavorful Weekend Nights at the CCKC™

Couples Cook Classic Italian Dishes!

(Hands On)

We get SOOOO many requests for Italian cooking classes for couples and we are delighted to give you what you want!

Tonight, it’s a full-blown, hands-on, roll-up-your-sleeves kind of night as our cooking twosomes work alongside Executive Chef Jim Tinkham to learn a variety of cooking techniques as you prepare some classic Italian recipes like Caprese Salad, Saffron Risotto, Sweet Peas with Prosciutto, Chicken Puttanesca, and classic Italian Cannoli.  These gems will transport you straight to the heart of Italy.

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

(Dinner and Paired Wine)  

 

Sat. 10/31/15   6:30-9:00

The class fee for this Couples class is $75 per person. 

Please note that if registering for 2 people, you must select 2 seats on the Shopping Cart page.  Thank you!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3241

Sun, Nov. 1, 2015 @ 6:30 PM
PRO SERIES III - CUISINES OF THE WORLD (DAY 4)
 

5-Week

Professional Culinary Arts Program

Series III

Cuisines of the World

(Hands On)

DAY 4

Ready to conquer the world? Of cooking that is! And when I say “world” I mean let’s globetrot the flavors of the world.

This Pro-Series installment will take you to places you never thought you would go…with your cooking skills! Build upon your existing skills or jumpstart your passion for cooking.

This 5-week course will take you through some of the classic world cuisines, focusing on regional dishes, flavors, cooking methods, and preparation. If you’re serious about learning to cook, then join us for this class.

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

Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).   

See complete course descriptions below.

Students should have a basic knowledge of cooking to take this course. There is no pre-req to take this series. 

Sundays beginning 10/11, 10/18, 10/25, 11/1, 11/8    6:30-9:30

Series Fee of $749 includes:

 

  • A high quality 4-quart stainless steel stock pot from our NEW Pro Series Cookware line (valued at $120)
  • Tastings
  • Toque
  • And student discounts on additional Pro Series Cookware

 

PRO SERIES III CLASS DESCRIPTIONS

Class 1: England, Scotland and Ireland - In this first class we will explore foods from England, Scotland and Ireland where so many of their dishes are roasted, braised and fried. Condiments are important with these foods as well!  Explore dishes such as English Cornish Pastry Scottish Cockaleekie Soup, Irish Beef Stew braised in Guinness, Colcannon and more.

Class 2: Spain & Portugal Spain is known for its “small plates” loaded with flavor and Portugal with its cool ocean breezes.  Both cuisines yield lots of coastal seafood flavors. What about Shrimp & Chorizo Mojo Criollo, Mussels with Lamb Sausage and Tomatoes, Gazpacho, and Portuguese Baked Caramel Custard.

Class 3: France It’s where it all the classics began folks!  Haute cuisine (literally “high cooking”) began with Catherine de’ Medici and reached its pinnacle with Auguste Escoffier, the founder of kitchen “brigade” as we know it today!  We’ll explore dishes such as Coquilles St. Jacques, French Onion Soup from the Lyonnais Region, Burgundian Coq Au Vin and a Gratin of Spinach and Potatoes from the Basque Region.

Class 4: Germany - While Germans broil, sauté or braise smaller pieces of meat, large pieces of meat are either braised or roasted. Often they marinade tough cuts of meats in buttermilk, wine, beer or vinegar. We’ll use all of these methods in class in dishes such as Sauerbraten, Weiner Schnitzle, Spaetzle, Blaukraut (Sweet and Sour Red Cabbage) and Apple Strudel – using phyllo dough for this classic German dessert!

Class 5: Africa Believe it or not, the flavors of barbecue as we know it currently started in the North African area. Loaded with earthy, savory, robust flavors, these dishes are unbelievable power-packed! Tonight we explore the dishes of Africa such as Grilled Shrimp Piri Piri from the Mozambique, Kenyan Curried Corn, South African Curried Lamb & Beans, Moroccan Chicken and Apricot Tagine and, Boerewors, a South African Beef & Pork Sausage.   

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

$749.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3240

Mon, Nov. 2, 2015 @ 6:30 PM
PRO SERIES I -DAY 7
 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

 (Hands On)

DAY 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. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).   

See complete course descriptions below.

Mondays beginning 9/21, 9/28, 10/5, 10/12, 10/19, 10/26, 11/2, 11/9, 11/16/2015

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.

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3432

Wed, Nov. 4, 2015 @ 6:30 PM
WOK THIS WAY!
 

Wok This Way!

(Limited Hands On)

Let’s rock-n-roll into an Asian cooking adventure with Chef Yvette Hirang tonight as we learn stir-fry cooking!  She’ll teach you the ultimate one-dish meal where you literally combine any number and combination of ingredients.  Since it’s that time of year, we’ll learn using Fall and Winter vegetables and fruits. 

Let’s talk basic equipment requirements for perfect wok cooking including how to choose a wok or pan that works best for your heat source as well as basic pantry ingredients necessary to create quick work of cooking Asian dishes.  

Chef Hirang will “wok” you through a 3-course menu that includes Spinach and Century Egg Salad with Grapefruit and Miso Vinaigrette, Chicken and Brussels Sprouts, Chop Suey with Sesame Garlic Rice and Sweet Banana Spring Rolls and Almond Gelee.  C’mon…we wantya to wok this way!

(Tasting) 

Wed. 11/4/15   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!

15 openings available

$60.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3494

Wed, Nov. 4, 2015 @ 6:30 PM
FUNDAMENTALS OF STOCKS & SOUPS Moved from 11/11
 

Fundamentals of Stocks & Soups

MOVED from 11/11

(Limited Hands On)

This must-take fundamentals class will take your cooking skills to new heights. Once you know how to make stocks, you’ve opened the door to so many recipes that rely on them — and that includes (but is not limited to) basic broth, creamed and cold soups. After this informative class, you’ll quite possibly never open a can of prepared soup again.

Chef Richard McPeake walks you through the fundamentals of making basic beef (brown) and chicken (white) stock – the base of many soups.  We’ll garner some new skills and great recipes as we create a few of Chef’s favorite soups including Chicken & Spaetzle (making “tiny” dumplings) Soup, Cream of Chicken ala Reine, Classic Cream of Tomato Basil (using homemade marinara sauce!!) and a fresh, chilled Garden Gazpacho. 

We’ll explore the different seasonings and flavorings for stocks and soups and Chef will offer great suggestions for attractive, tasty garnishes. Of course, you’ll have your hand in the (soup) pot too! 

You’ll get to taste all these creations and even take home a quart of soup to share (or not to share!)

(Tastings & Take-Home Soup)  

 

Wed. 11/4/15   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!

 

18 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3433

Thu, Nov. 5, 2015 @ 6:30 PM
WINEMAKER FOR A DAY! A VERY SPECIAL HANDS-ON BORDEAUX BLENDING CLASS!
 

Winemaker For A Day!

A Very Special Hands-On Bordeaux Blending Class!

(Hands On)

Some of the world’s finest wines are composed of varietal blends.  If you are an aspiring wine aficionado that wants to learn more about the wine making process, then come learn from a master? 

Tonight, Brent Grider, certified Sommelier and Director of Restaurants & Bars for Starwood Hotels & Resorts, will guide you through the magic that winemakers use to create the perfect Bordeaux blend captured in some of the world’s finest wines. 

In this hands-on class, you’ll actually get to play winemaker by exploring different blends with five classic Bordeaux varietals.  The only question is what will you call your wine?

(Wine Tastings & Wine Nibbles) 

 

Thurs. 11/5/15   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

$65.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3336

Fri, Nov. 6, 2015 @ 6:30 PM
FWN: SCOTCH & IRISH WHISKEY TASTING:THE SPIRIT OF CELTIC NATIONS WITH TERRY KAST (CELTIC RANCH)
 

Flavorful Weekend Nights at the CCKC™

SCOTCH AND IRISH WHISKEY TASTING:

THE SPIRIT OF THE CELTIC NATIONS

featuring "Chief Kilt Inspector" Terry Kast

(Celtic Ranch, Weston, MO)

(Demo)

 

“Always carry a flagon of whiskey in case of a snakebite …

and furthermore always carry a small snake.”  W.C. Fields.

The Irish and Scots would have no argument with Mr. Fields’ high esteem for the liquid sunshine.  However, they would go on to tell you that while Ireland and Scotland are known for their lush, green landscapes and friendly locals, these Celtic nations are more famous for the incredible range of locally-made whiskeys and scotches. And no one in the KC area knows Celtic culture better than Terry Kast (Celtic Ranch, Weston, MO) who is passionate about the magical islands and in particular their unique scotches and whiskeys!  


Raise your whiskey and scotch IQ tonight at the best tasting experience in town as our colorful host guides your through the history of Irish whiskey and scotches, their unique traits and nuances, distillation techniques, proper tasting techniques, pot stilling, the influence of peat and much more. 


We will taste some high-end and perhaps lesser known bottles of Ireland’s and Scotland’s most revered liquid treasures including one made from the world’s oldest distillery.  We can’t have all those magically delicious tastings without some classic Celtic fare such as Dublin Coddle and Irish Soda Bread and the likes.   Aye, but we will! 

(Tastings of food and poteen)

(Special prizes for those who sport a kilt to the class!) 

Fri. 11/6/15   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!

 

 

20 openings available

$75.00

Terry Kast-Chief Kilt Inspector (Celtic Ranch,Weston,MO)

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3192

Sat, Nov. 7, 2015 @ 10:00 AM
TINY TOTS: VROOM! VROOM! START YOUR OVENS!-BAKING LIKE LIGHTNING MCQUEEN & DUSTY!
 

 Tiny Tots in the Kitchen™

(Ages 2-4)

Vroom! Vroom! Start Your Ovens!

Baking like Lightning McQueen from “Cars” and Dusty from the movie “Planes”!

(Hands On)

Our tiniest chefs (Ages 2-4) truly love the adventures they experience here at The Culinary Center of Kansas City™. Cruising the highways or flying high above the clouds with Lighting McQueen from “CARS” and Dusty from “PLANES” never gets old!

We’ll “jump start” our day in the kitchen with an action-packed game with prizes for everyone who beats the checkered flag (don’t worry … EVERYBODY wins!). Then we’ll rev’ up those ovens and learn how to prepare Lightning McQueen’s Banana Chocolate Muffins and Sally’s Snickerdoodle Delights. Then will take to the skies and soar into a batch of Dusty’s Delicious Cornbread. (Feel free to move about the cabin after this tasty morsel.) It’s going to smell great in the kitchen as we cross the finish line and come in for a smooth landing today!

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. Don’t forget your camera!

(Tastings and Tot-Sized Gift) 

Sat. 11/7/15   10:00-12:00 

 $85 per adult/child team.

Please note that the number of seats refers to the number of adult/child teams registered.

 If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

$85.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3380

Sat, Nov. 7, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "ACE OF CUPCAKES" COMPETITION!
 

Junior Chefs Academy

(Ages 9-14)

“Ace of Cupcakes” Competition

(Hands On)

This class hit the ground running as far as popularity goes. In it 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 some take home cupcakes)    

Sat. 11/7/15   10:00- 1:00 

(Also offered on 9/20)

You do not have to be a member of our Junior Chefs Academy™ to 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!

18 openings available

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3434

Sat, Nov. 7, 2015 @ 6:30 PM
FWN: COUPLES COOK! 50 WAYS TO FEED YOUR LOVER
 

Flavorful Weekend Nights at the CCKC™

Couples Cook!

50 Ways To Feed Your Lover 

   (Hands On)

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

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

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

(Dinner and Champagne)  

Sat. 11/7/15   6:30-9:00 

The class fee for this Couples class is $75 per person.  

Please note that if registering for 2 people, you must select seats on the Shopping Cart page.  Thank you!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3435

Sun, Nov. 8, 2015 @ 10:00 AM
COMFORT STEWS & CHILIS DONE RIGHT!
 

Comfort Stews & Chilis Done Right! 

(Lmited Hands On)  

The Fall weather has settled in and now it’s that time to dust off that big pot and slow cooker at the back of the cabinet and fill them with warm, hearty stews and chilis.

Today we’ll discuss both methods for cooking comforting and delicious recipes such as Spicy Lentil and Sausage Stew, Chili Verde with Pork, the Best Red Chili EVER! and an aromatic Beef and Barley Stew.

In the process we’ll learn stew and soup-making fundamentals including various ways to thicken and tips on how to make them your very own creations!

(Tasting) 

 

Sun. 11/8/15   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!

18 openings available

$55.00

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3436

Sun, Nov. 8, 2015 @ 10:00 AM
Oh Là Là! FRENCH BAGUETTE
 

Oh Là Là! 

French Baquette 

  (Hands On)


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


A seasoned culinary baker and instructor, Eileen Usovicz, will take you through the step-by-step process from learning to make baguette dough using a pre-ferment to making a classic baguette, sized for the home oven, as well as other shapes such as epi (wheat stalk), dragon tail, and scroll. She’ll also bring in a variety of finished baguette samples for tasting. 


Eileen has many years of baking experience (she and her husband, Lee Jones, owned and operated the Clock Tower Bakery, Downtown Overland Park, KS from 2009-2014), so she knows what she’s talking about! 


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


Best of all, you will take your fresh-baked baguettes home to share with your family – if you don’t eat it all on the ride home. 

(Tasting & Take-Home Baguettes) 

 

Sun. 11/8/15   10:00-1:30

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

17 openings available

$55.00

Eileen Usovicz

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3241

Sun, Nov. 8, 2015 @ 6:30 PM
PRO SERIES III - CUISINES OF THE WORLD (DAY 5)
 

5-Week

Professional Culinary Arts Program

Series III

Cuisines of the World

(Hands On)

DAY 5

Ready to conquer the world? Of cooking that is! And when I say “world” I mean let’s globetrot the flavors of the world.

This Pro-Series installment will take you to places you never thought you would go…with your cooking skills! Build upon your existing skills or jumpstart your passion for cooking.

This 5-week course will take you through some of the classic world cuisines, focusing on regional dishes, flavors, cooking methods, and preparation. If you’re serious about learning to cook, then join us for this class.

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

Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).   

See complete course descriptions below.

Students should have a basic knowledge of cooking to take this course. There is no pre-req to take this series. 

Sundays beginning 10/11, 10/18, 10/25, 11/1, 11/8    6:30-9:30

Series Fee of $749 includes:

 

  • A high quality 4-quart stainless steel stock pot from our NEW Pro Series Cookware line (valued at $120)
  • Tastings
  • Toque
  • And student discounts on additional Pro Series Cookware

 

PRO SERIES III CLASS DESCRIPTIONS

Class 1: England, Scotland and Ireland - In this first class we will explore foods from England, Scotland and Ireland where so many of their dishes are roasted, braised and fried. Condiments are important with these foods as well!  Explore dishes such as English Cornish Pastry Scottish Cockaleekie Soup, Irish Beef Stew braised in Guinness, Colcannon and more.

Class 2: Spain & Portugal Spain is known for its “small plates” loaded with flavor and Portugal with its cool ocean breezes.  Both cuisines yield lots of coastal seafood flavors. What about Shrimp & Chorizo Mojo Criollo, Mussels with Lamb Sausage and Tomatoes, Gazpacho, and Portuguese Baked Caramel Custard.

Class 3: France It’s where it all the classics began folks!  Haute cuisine (literally “high cooking”) began with Catherine de’ Medici and reached its pinnacle with Auguste Escoffier, the founder of kitchen “brigade” as we know it today!  We’ll explore dishes such as Coquilles St. Jacques, French Onion Soup from the Lyonnais Region, Burgundian Coq Au Vin and a Gratin of Spinach and Potatoes from the Basque Region.

Class 4: Germany - While Germans broil, sauté or braise smaller pieces of meat, large pieces of meat are either braised or roasted. Often they marinade tough cuts of meats in buttermilk, wine, beer or vinegar. We’ll use all of these methods in class in dishes such as Sauerbraten, Weiner Schnitzle, Spaetzle, Blaukraut (Sweet and Sour Red Cabbage) and Apple Strudel – using phyllo dough for this classic German dessert!

Class 5: Africa Believe it or not, the flavors of barbecue as we know it currently started in the North African area. Loaded with earthy, savory, robust flavors, these dishes are unbelievable power-packed! Tonight we explore the dishes of Africa such as Grilled Shrimp Piri Piri from the Mozambique, Kenyan Curried Corn, South African Curried Lamb & Beans, Moroccan Chicken and Apricot Tagine and, Boerewors, a South African Beef & Pork Sausage.   

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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

$749.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3240

Mon, Nov. 9, 2015 @ 6:30 PM
PRO SERIES I -DAY 8
 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

 (Hands On)

DAY 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. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).   

See complete course descriptions below.

Mondays beginning 9/21, 9/28, 10/5, 10/12, 10/19, 10/26, 11/2, 11/9, 11/16/2015

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 wel