cckc_newlogobanner.jpg

REZCLICK ONLINE RESERVATION SOFTWARE




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

Powered by Online Reservation System Software Online Reservation Software


Search/Filter
Description:
Month:
Location:
Instructor:
 
Event/Date Description Openings/Price/Location
2895

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

CookWell! 

 

...because wellness begins in the kitchen!

Learn to Cook

With Your Stainless Steel Cookware

(Demo)

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

Sat. 11/1/14   10:00-12:00

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

 

23 openings available

$40.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2896

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

Flavorful Weekend Nights at the CCKC™

DINNER AMONG THE VINES

(Hands On)

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

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

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

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

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

Sat. 11/1/14   6:30-9:00

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

 

0 openings available

$75.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
2899

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

A CROISSANT IS A BEAUTIFUL THING

(Hands On)

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

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

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

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

(Tasting, Take-Home Baked Croissants

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

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

0 openings available

$65.00

Eileen Usovicz

At The Culinary Center

Event/Date Description Openings/Price/Location
2900

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

Homemade in No Time

Quick Weeknight Dinners

with Simple Ingredients

(Hands On)

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

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

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

Be prepared for a (cooking) paradigm shift! 

(Tastings)  
Mon. 11/3/14  6:30-9:00 

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

0 openings available

$55.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
2901

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

The Art of Risotto


Delia's Delicious Deal is ON
and it'll be gone in a flash 15% OFF

Was $60 Now $51.00

this deal ends at noon Monday, November 3rd

(NOT RETROACTIVE)

(Limited Hands On)

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

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

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

 (Tasting) 

Mon. 11/3/14   6:30-9:00

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

 

20 openings available

$51.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2902

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

Your New “Go-To” Menu

For Cool Weather Entertaining


Delia's Delicious Deal is ON
and it'll be gone in a flash 15% OFF

Was $55 Now $46.75

this deal ends at noon Monday, November 3rd
(NOT RETROACTIVE)

(Limited Hands On)

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

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

Zippety-doo-da!  You’re done.  

(Tasting) 

Tues. 11/4/14  6:30-9:00

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

 

19 openings available

$46.75

Christina Robson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2988

Wed, Nov. 5, 2014 @ 6:30 PM
"SPREAD" THE LOVE WITH DIPS, SPREADS & HOMEMADE PITA BREAD Moved To 11/19/14
 

“Spread”  the Love

with Dips, Spreads

and Homemade Pita Bread

MOVED TO 11/19/14

(Hands On)

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

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

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

(Tastings)
Wed. 11/5/14   6:30-9:00

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

 

0 openings available

$60.00

Jesse Vega

At The Culinary Center

Event/Date Description Openings/Price/Location
2904

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

Girl’s Night Out!

“Skinny” Cocktails 

and Guilt-Free Appetizers!

(Limited Hands On)

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

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

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

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

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

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

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

 

19 openings available

$60.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2905

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

Flavorful Weekend Nights at the CCKC™

Cooking for Couples

Honey, Do Me A Flavor, Will Ya?

(Hands On)

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

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

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

(Dinner and Paired Wine)  

Fri. 11/7/14   6:30-9:00

Class fee of $150 is per couple.  

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

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

 

0 openings available

$150.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
2908

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

CookWell! 

 

...because wellness begins in the kitchen!

GLUTEN-FREE

BREADS, SCONES & CRACKERS

FOR THE HOME COOK

(Hands On)

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

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

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

(Bring an 8-x4-inch bread pan)

(Tastings and Take-Home Sandwich Bread Dough)  

O

 

 

 

 

Sat. 11/8/14   9:30-1:00

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

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

 

13 openings available

$75.00

Paul McCool

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2906

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

CookWell! 

 

...because wellness begins in the kitchen!

Intro to Healthy Cooking

(Limited Hands On)

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

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

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

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

(Tasting) 

Sat. 11/8/14  10:00-12:30

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

 

9 openings available

$55.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2909

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

Flavorful Weekend Nights at the CCKC™

 “THERE IS NO SUCH THING

AS TOO MUCH GARLIC”


Delia's Delicious Deal is ON
and it'll be gone in a flash 15% OFF

Was $75 Now $63.75

this deal ends at noon Monday, November 3rd
(NOT RETROACTIVE)

(Limited Hands On)

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

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

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

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

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

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

(Dinner & Wine)  

Sat 11/8/14   6:30-9:00 

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

17 openings available

$63.75

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2910

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

Flavorful Weekend Nights at the CCKC™

Mexican Tamales 101

with the Lara Sisters!

(Hands On)

There is no denying the culinary cult that surrounds authentic Mexican tamales. They are sought after and savored like nobody’s business.

We just happen to have sisters Vicky and Susy Lara “in da house” who have agreed to show us how it’s done. No foolin’ around, these ladies are seriously good at the art of the tamale. In case you didn’t know, tamales are incredibly versatile … they can be breakfast, lunch, dinner, dessert or appetizer. They can be made with meat, cheese, fruit or any combination and served with any number of sauces.

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

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

(Tastings) 
Sat. 11/8/14   6:30-9:00

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

 

5 openings available

$75.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2911

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

Let’s Talk Turkey!


Delia's Delicious Deal is ON
and it'll be gone in a flash 15% OFF

Was $65 Now $55.25
this deal ends at noon Monday, November 3rd
(NOT RETROACTIVE)

(Limited Hands On)

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

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

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

Whew!  That’s one heck of a class! 

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

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

 

20 openings available

$55.25

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2912

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

CookWell! 

 

...because wellness begins in the kitchen!

Canning 101

PRESERVING IN SMALL BATCHES

(Hands On)  

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

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

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

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

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

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

19 openings available

$50.00

K-State Extension Master Food Program Instructors

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2913

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

NEW!

EVERYTHING BUT THE BIRD!


Delia's Delicious Deal is ON
and it'll be gone in a flash 15% OFF

Was $60 Now $51.00

this deal ends at noon Monday, November 3rd
(NOT RETROACTIVE)

(Limited Hands On)

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

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

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

(Tastings)

Mon. 11/10/14   6:30-9:00

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

 

21 openings available

$51.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2914

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

Sushi 101

(Hands On)

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


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

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

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

(Tasting)  

Mon. 11/10/14  6:30-9:00

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

4 openings available

$65.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2915

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

Holiday Appetizers with Pizazz!

(Hands On)

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

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

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

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

Let’s get this party started!

(Heavy Appetizers & Paired Wine)  

Wed. 11/12/14   6:30-9:00

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

 

6 openings available

$60.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2916

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

For Girl Elves Only!   

The Smart Girl’s Guide To Holiday Cocktails!

(Demo)

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

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

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

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

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

(Appetizers and Cocktail Tastings)

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

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

 

16 openings available

$55.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2917

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

Flavorful Weekend Nights at the CCKC™

Spirited Cooking

Hola! Tequila!

(Limited Hands On)

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

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

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

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

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

Hey, give tequila a “shot” won’t ya?

(Heavy Appetizers and Cocktail Tastings)

Fri. 11/14/14   6:30-9:00

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

22 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2918

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

Flavorful Weekend Nights at the CCKC™

Spanish “Small Plates”

for Entertaining

(Limited Hands On)

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

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

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

(Tasting)  

Fri. 11/14/14   6:30-9:00

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

 

16 openings available

$75.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2919

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

Tiny Tots in the Kitchen™

(Ages 2-4)

Mini Mexican Fiesta – Ole!

(Hands On)

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

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

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

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

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

(Lunch) 

Sat. 11/15/14   10:00-12:00

Class fee of $75 is perAdult/Child team.  

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

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

 

 

8 openings available

$75.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2920

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

CUPCAKES!

They’re Not Just For Kids Anymore!

(Limited Hands On)

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

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

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

(Tastings & Take-Home Cupcakes) 

Sat. 11/15/14   10:00-12:30

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

 

10 openings available

$50.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2921

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

Flavorful Weekend Nights at the CCKC™

Couples Get Saucy!

Classic & Contemporary Sauce Making

(Hands On)

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

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

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

(Tasting & Paired Wine)  

Sat. 11/15/14   6:30-9:00

 Class fee of $150 is per couple.  

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

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

 

 

0 openings available

$150.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
2922

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

Midwest Barbecue Institute

SMOKING 101 

The “Art of Smokology”®

(Demo)

Let the “Smoke Fest” begin!

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

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

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

Folks, this is the quintessential class on smoking! 

(Tastings)

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

Sun. 11/16/14   12:00-4:00

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

 

36 openings available

$80.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2923

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

I Wish I Could Cook Like Julia!

Simple French Cooking Techniques

(Hands On)

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

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

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

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

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

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

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

(Tastings)  

Sun. 11/16/14   6:30-9:00

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

5 openings available

$60.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2985

Mon, Nov. 17, 2014 @ 6:30 PM
EASY EVERYDAY TIPS FOR FIGHTING INFLAMMATION WITH FOOD!- ADDED TO SCHEDULE
 

CLASS ADDED TO SCHEDULE!

NEW!!

CookWell!  

...because wellness begins in the kitchen!

Easy Everyday Tips for  Fighting Inflammation with Food....

featuring Chef Sandy DiGiovanni

(Limited Hands On)

 

It’s for real folks…your body can be experiencing long-term or chronic inflammation for years (or decades!)   And when we tell you that Inflammation can be a major underlying cause in conditions such as arthritis, cardiovascular disease, cancer, and inflammatory bowel disease, you’ll listen up I’m certain.  (Google it!  You’ll see what we mean!)  Our diet plays a major role in either promoting or reducing this chronic inflammation.


Join Celebrity Chef Sandy DiGiovanni  (a finalist on NBC’s “America’s Next Great Restaurant” with Bobby Flay) for a fun, yet informative, approach to adding delicious anti-inflammatory foods to your everyday diet.  Did you know that some of the strongest anti-inflammatory foods on the planet are also the most flavorful? You'll get your hands in the action as Chef Sandy demonstrates several new “easy peasy” dishes and cooking techniques that you can add to your days with little effort … but that make a BIG difference in how you feel!  You’ll also receive a list of commonly consumed foods that promote inflammation.


Class includes Recipes, Tasting and Cooking Demonstration 

Mon. 11/17/14   6:30-9:00  

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


 


16 openings available

$60.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2924

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

Party Food! Greek Style!

(Limited Hands On) 

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

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

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

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

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

19 openings available

$65.00

Beth & Mitch Kelloff

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2903

Wed, Nov. 19, 2014 @ 6:30 PM
"SPREAD" THE LOVE WITH DIPS, SPREADS & HOMEMADE PITA BREAD MOVED FROM 11/5/14
 

“Spread”  the Love

with Dips, Spreads

and Homemade Pita Bread

MOVED FROM 11/5/14

(Hands On)

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

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

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

(Tastings)
Wed. 11/5/14   6:30-9:00

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

 

12 openings available

$60.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2925

Wed, Nov. 19, 2014 @ 6:30 PM
KNIFE SKILLS
 

KNIFE SKILLS

(Hands On)

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

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

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

(Snacks)

 (Feel free to bring your own knives to class or you may use ours.)  

Wed. 11/19/14    6:30-9:00

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

 

14 openings available

$55.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2926

Thu, Nov. 20, 2014 @ 6:30 PM
GIRLS NIGHT OUT! AN EVENING OF GIRLFRIENDS & HOLIDAY TABLETOP DECOR IDEAS!
 

Girls Night Out!

Where The Boys Aren’t! 

An Evening of Girlfriends

and Holiday Tabletop Décor Ideas! 

(Demo)

Need a break from the manly and macho part of your world?  Perhaps a girls-only evening is what you crave.  Call the ladies and join us for an evening of great food and beautiful, yet simple, ideas for tabletop décor for upcoming holidays (Thanksgiving, Christmas and New Years!) 

There is only one boy we’ll invite to our party and that’s Larry Wheeler, the “Director of Ambiance” at the Intercontinental Hotel in KC.  We know him as an excellent instructor of creative table design with a knack for using items that are easily found.  These are ideas that you can re-create at home.  Tonight he’ll give us some creative ideas for holiday décor and theme parties that’ll take your holiday celebrations from “ho hum” to “holy cow!”

Larry challenges you to challenge HIM by bringing a favorite piece of décor that you would LOVE to know how to display with your holiday décor! That turkey platter that you’ll never use but that your Mom won’t let you throw away?  Your Aunt Beulah’s vase?  Whatever.  He’ll use it as an example to show you how to show it off right.  

And everyone will go home with a little fun gift to remember the “non-man” evening. 

Of course, you’ll enjoy a complimentary cocktail, a yummy dinner created by our Executive Chef Gary Hild and lots of fun, decorating tips, gifts and silly girl fun … who could ask for more?! 

So all you divas better get yourself registered or you’ll miss out! 

(Class, Cocktail, Dinner, Decorating Tips, and a Take-Home Gift) 

Thurs. 11/20/14   6:30-9:00

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

 

41 openings available

$55.00

Larry Wheeler

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2980

Fri, Nov. 21, 2014 @ 6:00 PM
FWN: "WINE, WOMEN & SONG" A PRIVATE CONCERT with SUZY BOGGUSS, MATRACA BERG and GRETCHEN PETERS
 

Flavorful Weekend Nights at the CCKC™

JOIN US FOR A VERY SPECIAL PRIVATE CONCERT!! 


“Wine, Women & Song”

With Suzy Bogguss, Matraca Berg and Gretchen Peters

 

What happens when you put three women - three critically acclaimed, award-winning singer/songwriters, three old friends, three artists with three unique voices - on a stage together with some guitars and a bottle of good cabernet? You get "Wine, Women & Song"! 


The three women in question are Suzy Bogguss, Gretchen Peters and Matraca Berg. All CMA winners, Suzy (Horizon Award), Gretchen (Song of the Year for "Independence Day") and Matraca (Song of the Year for "Strawberry Wine").  Of the trio, the Nashville Scene’s Michael McCall says: “together they shatter nearly every Nashville stereotype.  They’re three smart, progressive, well-balanced women – anti-divas, if you will – who spin real-life tales steeped in modern love and ripe with wit, depth and spiritual profundity.  Each has written classic Nashville tunes: Berg’s “Strawberry Wine,” Peters’ “Independence Day” and Bogguss’ “Hey Cindarella” would top any list of country feminist anthems.”  


The show is billed as "Wine, Women & Song: an evening of song, conversation and laughter with Suzy Bogguss, Gretchen Peters and Matraca Bert.  Expect plenty of all three! 

 

These three ladies have a long history together both as friends and as musicians.   Bogguss has co-written with both Berg and Peters, and recorded songs by both.  Since their first sold-out UK tour for Wine, Women & Song, the women have been writing and recording together, most recently at a four day retreat in a mountain cabin near Sewanee, Tennesee where they recorded an EP.

 

So, about this" Wine, Women & Song" tour…. I was lucky enough to be asked by Suzy to attend a private concert at Green’s Grocer just outside Nashville a few years ago.  It was the official video for "Wine, Women & Song".   It was about 75 people in a historic wood-floored grocery store … very intimate with amazing sound.  Some of the "best of the best" perform small private concerts here.  Anyway, these three ladies rocked the house.  It was truly mesmerizing.  You can get a glimpse of the concert at the “WineWomenSong” Facebook page or go to www.Suzybogguss.com for more information. 

 

Folks, we don’t get these kinds of opportunities often here in KC - This will be an exceptional concert!

Hope you’ll join us!

Friday, Nov. 21, 2014    7:00pm

(Doors & Bar open at 6:00pm)

 $110 per person

Includes:

  • Two glasses of wine
  • Appetizers
  • Autograph session immediately following the concert with all 3 entertainers
  • AND an amazing private concert in an intimate setting!!

About The Artists

 

In an industry filled with Ambiguity, Suzy Bogguss remains one of the rare artists who has managed to walk the line between critical acclaim and commercial success.  Fans and critics alike have admired Suzy’s vocal style, musicianship and meaningful lyrics for nearly two decades.  In the 90’s Suzy recorded nine albums for Capitol records, including one platinum and three gold sellers.  Raised in the small town of Aledo, Illinois, Suzy sang in her church choir and music was plentiful in the Bogguss home.  As a young adult, Suzy started strumming a guitar and singing – performing wherever she could find an audience.  She picked up a considerable following in the Midwest and started touring the country, driving herself from gig to gig in a camper truck.  Her string of country radio hits include eight top-10s.  She’s won CMA and ACM awards, as well as a Grammy for her contribution to Beautiful Dreamer, the Songs of Stephen Foster.   In 2007 Suzy released her critically-acclaimed album Sweet Danger, which succeeded in broadening her appeal and bringing her talents to an even wider audience.  In “Sweet Danger” she remains consistent in her unwillingness to be defined by the expectations of others. 

 

Her strong, supple voice and straightforward style are a clarion call for country fans looking for music with meaning.  Songs like “Aces,” “Drive South,” “Someday Soon,” “Outbound Plane” and “Letting Go” have taken her to the top of the country music charts.  Along the way she won raves from critics and her peers in all genres. She’s always been the type of artist to boldly listen to her instinct and chase that wily muse where it leads her.  Suzy Bogguss has always, and will always, take the road less travelled … and that has made all the difference in the world.

 

“I don’t like hot dogs and I don’t like anchovies.  I don’t like people who say there are too many guitar players in the world, and I especially don’t like singers who sneak up on their notes.  But I like Suzy Bogguss…she’s always in the tone center, her voice sparkles like crystal water and she ain’t all that bad looking boys and girls … she’s only one of the best.”  --Chet Atkins 
 

 

 

Matreca Berg, who was inducted in the Nashville Songwriters’ Hall of Fame recently, had her first No. 1 record as a songwriter at age 18, with “Faking Love” (T.G. Sheppard and Karen Brooks).  In the years since, she has written hits for artists such as Reba McEntire, Patty Loveless, Trisha Yearwood, Martina McBride and the Dixie Chicks.  The songwriter also recorded three CDs in 1990-1997 that brought her wide acclaim as a performer.  Berg’s song “Strawberry Wine” became one of the biggest country hits of 1996 for Deana Carter, and won her a CMA for Song of the Year in 1996.  Born into a highly musical Kentucky clan, as a teen Matraca was encouraged by her mother, backup singer Icee Bert.  She is married to singer-songwriter Jeff Hanna of The Nitty Gritty Dirt Band and is currently working on a new album.

 

 

Gretchen Peters’ passion for the song fuels all facets of her career, which has brought her to the Grammy’s twice as a songwriter, won her a CMA Song of the Year award for the groundbreaking “Independence Day”, taken her on repeated sold-out tours across the UK and Ireland, and seen the release of six critically acclaimed albums.  Of her music, the Associated Press states “This is not jukebox music – the stuff that exists to fill in the pauses in conversation.  This IS the conversation.””  Peters has accumulated accolades as a songwriter for artists as wide-ranging as Martina McBride, the Neville Brothers, Faith Hill, Etta James, Trisha Yearwood, Bryan Adams, Patty Loveless and George Strait. In 2007 Peters released the critically acclaimed Burnt Toast and Offerings, which made numerous year-end “best of” lists.  Her newest album, a collaboration with singer/songwriter Tom Russell is entitled One To The Heart, One To The Head.

11 openings available

$110.00

n/a

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2927

Fri, Nov. 21, 2014 @ 6:30 PM
NEW! FWN: "FLORIBBEAN" CUISINE (This class has been moved to Sat. 11/22/14)
 

This class has been moved to Sat. 11/22/14. 

Please go to that date to register for the class.  Thank you! 

NEW! 

Flavorful Weekend Nights at the CCKC™

“FLORIBBEAN” CUISINE

(Hands On)

Key West, Florida is somehow more Caribbean than Floridian. Its plethora of transplanted artists, writers, hippies and of course, chefs work very hard to keep it that way too!  Bikes are the norm weaving their way through colorful streets.  Happy hours and the elusive “green flash” are a must, with the general move afterwards towards dinner, usually under the canopy of lights strung from tree to tree and ALWAYS centered around the ocean. 

Floribbean Cuisine is heavily influenced by immigrants from Haiti, the Bahamas, Jamaica, Cuba and even South America and emphasizes extremely fresh ingredients and complex medleys of spices, seafood and poultry, and a generous use of fresh fruit and tropical citrus, all with an unpretentious and natural presentation style.  

Let’s catch the “Keys Disease”…that sudden desire to cut ties with home and move to “the Keys” and learn about the components of  Floribbean.  Chef Jim Tinkham will take us there. 

We’ll begin with a little toddy reminiscent of the famous St. Germain Restaurant and then move to an appetizer of Ceviche Cocktail Martinis.  Next Pan-Seared Baramundi with a Mango Jalapeno Salsa, Braised Asparagus Spears with Prosecco Vinaigrette and finally Key Lime Pie Shooters Yeah, Mon!

(Tasting and Wine)  

Fri. 11/21/14   6:30-9:00

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

0 openings available

$75.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
2928

Fri, Nov. 21, 2014 @ 6:30 PM
FWN: WHITE TRASH XMAS PARTY!- NOTE: Class has been moved to Sat. 11/22/14
 

This class has been moved to Sat. 11/22/14

Please see that date to register!  Thanks!

Flavorful Weekend Nights at the CCKC™

WHITE TRASH XMAS PARTY!!

 (Hands On)

You know you’re a redneck  ...  when you sign up for a cooking class with a name like that! The recipes featured in this special class will no doubt become your favorite “go-to” entertaining horsie’douvers” and be instant traditions!  

At The Culinary Center we’re often proud to say that “you won’t find this class anywhere else” and although we may not bust our buttons around town on this one, we’re pretty sure you’re NOT gonna find it anywhere else in the city.  

Where oh where would you find a chef like Sandy DiGiovanni who not only came up with this brilliant class concept, but CANNOT wait to teach it and is at this very moment gathering low-brow serving trays, sparkly garland and red Solo cups, for holiday ambiance. (Actually Sandy is famous for her “White Trash Parties!”)  Prepare for some great stories, seasonal party ideas, decor and games.  Party On!!   

Chef Sandy will take you through hillbilly party favorites like Braunsweiger Pate, Mini Corndog Muffins, Oprah’s Deviled Eggs, Sloppy Joan Sliders, Twinkie Tiramisu and of course, Natty Lite and hooch!    We’ll also create a festive White Trash Candy Snack Mix that would make a mighty fine home-made Christmas gift for your favorite distant relatives and friends too!  Yes siree Bob!  

Sure, we’re poking some fun but Chef Sandy doesn’t know how to put out bad-tasting food so no matter how “hillbilly holiday chic” these recipes sound … they will be dog gone delicious and easy to make!   Heck you might even host your OWN “White Trash Holiday Party!”  

No need to be uppity … you know you want to take this class!  Now put down that box wine, get out your favorite ugly Christmas sweater and register for this one-of-a-kind holiday class!    Ho Ho Ho….Get ‘er done! 

(Tasting, on holiday paper plates of course and you’ll take home (re) Gift!)
Fri 11/21/14 (Moved to 11/22/14)   6:30-9:00

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

 

0 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
2929

Sat, Nov. 22, 2014 @ 10:00 AM
TINY TOTS IN THE KITCHEN: CURIOUS GEORGE & THE MISSING BANANAS
 

Tiny Tots in the Kitchen™

(Ages 2-4) 

Curious George

and the Missing Bananas

(Hands On)

That little mischievous monkey, Curious George, got into our kitchen last night and hid all of our bananas! We need all tiny chefs (and their adult cooking partners) to join our “Banana Safari” as we search high and low for those lovely yellow fruits so we can use them today in our cooking class!

It’s is a great day to spend time with your child here in our kitchen where you will create some wonderful memories (and photo ops!), while your budding chef starts on the road to learning important kitchen and life skills. We’ll be “cooking up fun” as the kids learn how follow instructions as we stir and whisk and crack an egg. We’ll learn how to cut some fruit (using very kid-friendly knives!), and your young chef will learn how rewarding it is to eat something they’ve made with their own two hands!  We keep it simple, engaging and interactive so nobody nods off or gets bored.

We’ll work together as teams to make Chocolate-Dipped Frozen Bananas on a Stick (covered with Sprinkles of course!); Banana & ‘Nilla Wafer Pudding Cups; and your very own mini loaf of Banana Bread to take home!

This is a great class designed to introduce your tiny chef to the pleasures of the kitchen in a way that they can understand. Each child will go home with a special Curious George gift!

(Tasting, Take-Home Mini Banana Bread and Special Gift)  

Sat. 11/22/14   10:00-12:00

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

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

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

 

5 openings available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2977

Sat, Nov. 22, 2014 @ 6:30 PM
FWN: WHITE TRASH XMAS PARTY!
 

This class was moved from Friday, 11/21/14

Flavorful Weekend Nights at the CCKC™

WHITE TRASH XMAS PARTY!!

 (Hands On)

You know you’re a redneck  ...  when you sign up for a cooking class with a name like that! The recipes featured in this special class will no doubt become your favorite “go-to” entertaining horsie’douvers” and be instant traditions!  

At The Culinary Center we’re often proud to say that “you won’t find this class anywhere else” and although we may not bust our buttons around town on this one, we’re pretty sure you’re NOT gonna find it anywhere else in the city.  

Where oh where would you find a chef like Sandy DiGiovanni who not only came up with this brilliant class concept, but CANNOT wait to teach it and is at this very moment gathering low-brow serving trays, sparkly garland and red Solo cups, for holiday ambiance. (Actually Sandy is famous for her “White Trash Parties!”)  Prepare for some great stories, seasonal party ideas, decor and games.  Party On!!   

Chef Sandy will take you through hillbilly party favorites like Braunsweiger Pate, Mini Corndog Muffins, Oprah’s Deviled Eggs, Sloppy Joan Sliders, Twinkie Tiramisu and of course, Natty Lite and hooch!    We’ll also create a festive White Trash Candy Snack Mix that would make a mighty fine home-made Christmas gift for your favorite distant relatives and friends too!  Yes siree Bob!  

Sure, we’re poking some fun but Chef Sandy doesn’t know how to put out bad-tasting food so no matter how “hillbilly holiday chic” these recipes sound … they will be dog gone delicious and easy to make!   Heck you might even host your OWN “White Trash Holiday Party!”  

No need to be uppity … you know you want to take this class!  Now put down that box wine, get out your favorite ugly Christmas sweater and register for this one-of-a-kind holiday class!    Ho Ho Ho….Get ‘er done! 

(Tasting, on holiday paper plates of course and you’ll take home (re) Gift!) 
Sat. 11/22/14   6:30-9:00

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

20 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2978

Sat, Nov. 22, 2014 @ 6:30 PM
NEW! FWN: FLORIBBEAN CUISINE
 

This class was moved from Fri. 11/21/14

NEW! 

Flavorful Weekend Nights at the CCKC™

FLORIBBEAN  CUISINE

(Hands On)

Key West, Florida is somehow more Caribbean than Floridian. Its plethora of transplanted artists, writers, hippies and of course, chefs work very hard to keep it that way too!  Bikes are the norm weaving their way through colorful streets.  Happy hours and the elusive “green flash” are a must, with the general move afterwards towards dinner, usually under the canopy of lights strung from tree to tree and ALWAYS centered around the ocean. 

Floribbean Cuisine is heavily influenced by immigrants from Haiti, the Bahamas, Jamaica, Cuba and even South America and emphasizes extremely fresh ingredients and complex medleys of spices, seafood and poultry, and a generous use of fresh fruit and tropical citrus, all with an unpretentious and natural presentation style.  

Let’s catch the “Keys Disease”…that sudden desire to cut ties with home and move to “the Keys” and learn about the components of  Floribbean.  Chef Jim Tinkham will take us there. 

We’ll begin with a little toddy reminiscent of the famous St. Germain Restaurant and then move to an appetizer of Ceviche Cocktail Martinis.  Next Pan-Seared Baramundi with a Mango Jalapeno Salsa, Braised Asparagus Spears with Prosecco Vinaigrette and finally Key Lime Pie Shooters Yeah, Mon!

(Tasting and Wine)  

Sat. 11/22/14   6:30-9:00

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

9 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2930

Sun, Nov. 23, 2014 @ 10:00 AM
TRUFFLE-ICIOUS CHOCOLATE WORKSHOP
 

TRUFFLE-CIOUS

Chocolate Workshop

(Limited Hands On)

Let’s learn about chocolate today as we roll up our sleeves and dive into making truffles – rich confections made with a mélange of melted chocolate, butter or cream, sugar, and various flavors such as liquors, spices, coffee, and nuts. Some are dipped in more chocolate; some are rolled in shaved chocolate or cocoa powder. 

In this class, you’ll learn fundamentals of working with chocolate AND be one step ahead of your holiday gift giving or entertaining as you’ll leave with beautifully packaged truffles designed by YOU!

(Tasting)  

Sun. 11/23/14  10:00-12:30

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

 

16 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2932

Sun, Nov. 23, 2014 @ 10:00 AM
FULL DAY!THE ITALIAN COOKING COURSE
 

FULL DAY!

THE ITALIAN COOKING COURSE

(Hands On)

If you’d like to learn how to cook, what better way than to immerse yourself into Italian cuisine than to cook alongside someone who is an expert.  Well, here’s your chance Chef Sandy DiGiovanni, (NBC’s “America’s Next Great Restaurant”) has that kind of personality that will make learning fun and believe me, she is a great culinary teacher.  When you finish this class you’ll have a Sicilian island’s worth of experience in this intensive, interactive class.  

You’ll be creating Insalata Alla  Eoliana, Tomato, Anchovy & Caper Crostini, Insalata Siciliana (Sicilian Orange & Fennel Salad), the secret of perfect Risotto Con Funghi (Rissoto with Mushrooms), Sugo de Pomodoro, Sicilian Tomato Sauce, Homemade Meatballs, a special pasta dish, Braciole (stuffed, rolled, seared & braised beef), Vrocculi Affucati (drowned broccoli or cauliflower), and for dessert,  Crostata di Fichi e Pere (Pear and Fig Tart).   Mama Mia! 

In addition, you’ll will learn to make the perfect Espresso Coffee Liqueur! 

Sandy will teach plating and presentation techniques plus how to set up an Italian pantry so you can recreate these babies at home.  Lunch will be prepared by you and you’ll take home some of your culinary creations too!

A not-to-be-missed culinary cooking experience with lots of “Chef Sandy” time!

(Tasting, Lunch and Take-Home Foods) 
Sun. 11/23/14   10:00-3:00

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

 

16 openings available

$125.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2931

Sun, Nov. 23, 2014 @ 6:30 PM
PAN SAUCES-QUICK, RICH & SAVORY ADDITIONS TO YOUR REPERTOIRE
 

PAN SAUCES

Quick, Rich & Savory

Additions to Your Cooking Repertoire

(Hands On)

Elevate your cooking to a new level with the rich and savory pan sauces you’ll learn to make this evening from Chef Richard McPeake. Don’t be scared – it’s amazingly easy once you master a few of Chef’s secrets. You’ll soon see that with just a handful of ingredients and in just a matter of minutes, you can create an impressive sauce that looks and tastes just as good as some of those “fancy-schmancy” French sauces … in much less time and with much less effort!

Pan sauces cook quickly and, when done correctly, can take your dish over the top – a plain boneless chicken breast becomes a delicious feast; a modest pork chop is now a taste sensation; a simple pan-fried steak turns into a mouth-watering masterpiece!

You’ll work alongside Chef Richard to learn all the basics: the “fond” … how to get it and what to do with it; what does it mean to “deglaze;” adding aromatics into the mix; whether to use wine, broth or juice; what fresh herbs and flavorings are best to incorporate into the sauce; and everything you need to know about reductions. We’ll even explore the best of types of skillets to use for making pan sauces.

We’ll learn Chef’s favorite pan sauce recipes and variations including three Travel Holiday Award winning dishes! (Read that again!) Plaza III Restaurants” Fresh Portabella Marsala Wine Sauce (great for veal, pork or chicken dishes) and its Smitane Sauce (Lemon Sour Cream Sauce - excellent on turkey cutlets), plus Fedora Restaurant’s Balsamic Red Wine Butter Glaze for Tender Tips.

(Tasting) 
Sun. 11/23/14   6:30-9:00

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

 

14 openings available

$60.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2933

Sat, Nov. 29, 2014 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: LET'S DECORATE HOLIDAY COOKIES TOGETHER!!
 

Li’l Kids in the Kitchen™

(Ages 5-8) 

Let’s Decorate Holiday Cookies Together!

  (Hands On)

Today will surely become one of your favorite holiday memories when you and your little chef (age 5-8) team up to decorate festive holiday cookies! 

The fun will start as Master Cookie Decorator Shannon Hartnett teaches some basic decorating techniques just perfect for your Li’l Bakers.  Then we break out the piping bags of icing, sprinkles, decorations and let the decorating magic begin! Instructor, Shannon Hartnett will show you how to decorate with a variety of icings and clever techniques to take your holiday treasures over the top!

You’ll even learn to package your decorated cookies to give them as holiday treats or leave out for Santa on Christmas Eve!

(Snacks and Take-Home Cookies) 

Sat. 11/29/14   10:00-12:00

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

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

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

 

0 openings available

$75.00

Shannon Hartnett

At The Culinary Center

Event/Date Description Openings/Price/Location
2934

Sat, Nov. 29, 2014 @ 10:00 AM
NEW! GUYS ONLY! COOK FOR YOUR GAL TONIGHT...AND GET HER TO STAY FOR BREAKFAST!
 

NEW!!

For Guys Only! 

HOW TO COOK FOR YOUR GAL TONIGHT

…AND GET HER TO STAY FOR BREAKFAST!

(Hands On)

So, you’ve thought of everything to woo that special someone you’ve invited over for a romantic dinner…champagne, roses, candlelight, pizza delivery (insert scratching record sound) …WHAT??! OH NO YOU DIDN’T!!  If you’re expecting her to stick around for breakfast, you’d better come up with something better than that!

Enter Chef Sandy DiGiovanni who has wanted to teach this guys’ class for some time now!  She knows that the way to your sweetie’s heart is through her tummy….so she’ll teach you how easy it is to create a mouth-watering menu from scratch that’s sure to impress … complete with a Shopping List to take home with you!

Mussels In White Wine Cream Sauce, Rosemary Shrimp Skewers, Lemon-Caper Risotto, Roasted Asparagus and, if you get lucky (Yep, we went there!), you’ll also be treating them to a hearty breakfast of Ricotta Pancakes with Strawberry Coulis, Whipped Cream and Candied Bacon.  

Send them on their walk of shame satisfied….. with memories of a great dinner (and breakfast), silly!

(Tasting) 

Sat. 11/29/14   10:00-12:30

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

 

23 openings available

$55.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2935

Sat, Nov. 29, 2014 @ 6:30 PM
NEW! FWN: WHISKEY SMACKDOWN: SCOTCH VS. BOURBON
 

NEW! 

Flavorful Weekend Nights at the CCKC™

WHISKEY SMACKDOWN  

Scotch vs. Bourbon

(Limited Hands On)

PC vs. Mac, King Kong vs. Godzilla, donkeys vs. elephants.  There is challenge around every corner.  Tonight we will pit the two “biggies” of scotch and bourbon against each other to see which one comes out on top.  Heck, these two contenders can’t even agree on spelling (is it “whiskey” or “whisky”?) so expect some heated opinions!  

We’ll get to the bottom of the barrel with straight-up and cocktail tastings (like a Traditional Southern Mint Julep and a Rob Roy) as well as a beautiful menu featuring dishes like Caramelized Onion and Gruyere Bruschetta, Bib Lettuce Salad with Pears and Crispy Country Ham, Seared Salmon with Mixed Mushroom and Leek Fondue, Oak Grilled Flat Iron Steak with Tobacco Onions, and Dark Chocolate Pots de Crème.  Expect to get your hands in on the action as well! 

Let the battle begin! 

(Tastings of Food and Liquor)

Sat. 11/29/14   6:30-9:00

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

 

11 openings available

$75.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2936

Sun, Nov. 30, 2014 @ 6:30 PM
SENSATIONAL FISH AND SEAFOOD
 

Sensational

Fish and Seafood

(Limited Hands On)

Executive Chef Jim Tinkham returns to our kitchen for another one of his popular fish and seafood classes and he’s designed a sensational menu!

But first, we’ll learn the basics of buying, storing, prepping, seasoning and handling fish and seafood – all the important things every cook should know. We’ll take that newfound knowledge and put it to the test as we learn to make some delicious, easy-to-recreate recipes including Coquilles St. Jacques, a real show-stopper of beautiful scallops, mushrooms and cream; Pan-Seared Salmon with Mushrooms, Spinach and a Balsamic Honey Glaze; and Crispy Tilapia Cutlets.

(Tasting)   

Sun. 11/30/14   6:30-9:00

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

 

19 openings available

$62.50

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2937

Mon, Dec. 1, 2014 @ 6:30 PM
TAKE THE CONFUSION OUR OF "FUSIAN": ASIAN APPETIZERS WITH A GLOBAL TWIST!
 

Take the Confusion Out of “Fusian” 

Asian Appetizers with a Global Twist 

(Hands On)            

Give your next party an Asian theme with these unique appetizers that combine elements of various culinary traditions with spectacularly flavorful results. These culinary gems are hard to categorize, fun to make, and impossible to resist.

Join Chef Sophia Chatfield in our kitchen this evening as she teaches you some of her newest fusion recipes including Crab Purses, Crispy Fried Sushi with Avocado Aioli, Grilled Chicken Wings with Sriracha Yuzu Sauce, Chinese BBQ Shrimp, Bulgogi Banh Mi (Vietnamese-style sandwich). Wow! What a lineup!

Grab an apron and let’s get cooking … Asian style!

(Tasting)  

Mon. 12/1/14   6:30-9:00

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

 

22 openings available

$55.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2938

Tue, Dec. 2, 2014 @ 6:30 PM
TUSCAN FARMHOUSE COOKING
 

Tuscan Farmhouse Cooking

(Hands On)

Tuscan families and friends often gather around long wooden tables outside ancient farmhouses and villas to savor a beautiful meal, sip a perfect wine and enjoy lively conversation.

Tonight we take you away to such a setting all centered around the foods of Tuscany. Heavenly aromas drift from our kitchen, carrying you directly to this charmed land of endless vineyards, rows of tall cypress trees and gently rolling hillsides.  And the food of Tuscany – rustic and simply sensational!

Join Chef Sandy DeGiovanni as we create a beautiful Tuscan meal together, learning cooking fundamentals along the way. We’ll create an inspiring meal designed around Potato Gnocchi with Peas Prosciutto and Ricotta, Filetti al Balsamico, Sautéed Spinach with Garlic, and Truffled Mashed Potatoes.  We’ll finish the evening with one of Sandy’s favorite desserts and a glass of a very special homemade liqueur.   

(Dinner and a glass of Homemade Liqueur)
Tues. 12/2/14    6:30-9:00

1 opening available

$65.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2939

Wed, Dec. 3, 2014 @ 6:30 PM
GIRLS NIGHT OUT! REINDEER GAMES FOR GIRLS!
 

Girls Night Out! 

REINDEER GAMES FOR GIRLS! 

(Demo)

Let’s be clear…Rudolph is NOT invited to this holiday party. It’s for the “lady reindeers” only and it’s hosted by none other than the “Master of Holiday Mixology” Bruce Campbell and “Celebrity Chef & Master Reindeer Gamer” Sandy DiGiovanni.

 We’ll start with a roaring fire and a holiday cocktail.  Then we’ll get down to business as we learn how to make some classic holiday cocktails. And no need to get your antlers in a twist because we will also learn some wicked holiday appetizers to go with our cocktails.  (Wouldn’t want to send you out in the snow with twisted antlers now would we?)

Bruce (aka-The Food & Beverage Guy) has 25+ years in the restaurant business which has shown him that there are some classic holiday drinks that never go out of style so get ready to be educated in the art of the Hot Buttered Rum, Hot Mint Chocolate and Apple Barrel Après-Ski Toddy! On the cool side we’ll learn how to make Old-Fashioned Egg Nog, Cranberry Caipirinha and my personal favorite, the Candy Cane Martini.

To round out our holiday concoctions, we’ll explore several variations of sparkling wine cocktails including Kir Royale, Pink Rose and Champagne Punch!  And yes, ladies, we will taste some of these lovely libations.

On the food side, we’ll visit treats such as Fancy Prancer’s Gourmet Tartlets, Santa’s Deer Pokers, Italian House Top Tiles and (stay with me here), those famous Dear Nuts.   I’m not sayin’ we won’t end up with the same red nose as that famous reindeer!  Oh c’mon!

If that’s not enough fun, Bruce and Sandy want to play a little “reindeer game” called “Name That Mystery Drink” which ought to be entertaining, to say the least!  Let’s go down in history, shall we?

(Heavy Appetizers and Cocktail Tastings) 
Wed. 12/3/14   6:30-9:00 

19 openings available

$60.00

Bruce Campbell & Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2940

Fri, Dec. 5, 2014 @ 10:00 AM
FESTIVE HOLIDAY BREADS: JULEKAKA & VANILLA CHALLA
 

Festive Holiday Breads

Julekaka & Vanilla Challa

(Hands On)

With the holidays fast approaching and the weather nice and cold, we’re thinking it’s the perfect time of year to learn how to make some festive holiday breads. Fire up the oven and let’s get kneading as we learn to create two specialty breads. Eager to show us how it’s done is breadmaker extraordinaire Paul McCool.

Working alongside this charming baker, you’ll create your very own Julekake, a Norwegian tradition; our version will feature sweet golden raisins, fragrant cardamom, and a zing of lemon zest.

You’ll learn how to properly knead, ferment, and shape this beauty and then take it home to bake in your own kitchen!  Paul will also show you how to make a Vanilla Challah.

Folks, the only thing that smells better than fresh-baked bread is fresh-baked bread with vanilla!  With its gentle sweetness and deep mahogany crust, it’s a delight to the nose, mouth, and eyes, all at once! You’ll mix, knead, ferment, braid and take home this lovely bread to bake in the morning!

(Tasting & 2 Take-Home Ready-To-Bake Breads)  

Fri. 12/5/14   10:00-1:00

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

 

23 openings available

$65.00

Paul McCool

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2941

Sat, Dec. 6, 2014 @ 10:00 AM
PERFECT POVITICA BREAD - LEARN TO MAKE THIS KANSAS CITY TRADITION!
 

PERFECT

POVITICA BREAD 
Learn to make this Kansas City tradition!

 (Hands On)

Who doesn’t love Povitica?

We are delighted that Rachel Ciordas, is in the kitchen to share her recipes and know-how as we learn to create this beautiful and versatile bread. Povitica (pronounced “poh-vee-TEET-sah” is a yeast-raised dough with a variety of fillings – sweet or savory – rolled, and baked to perfection in a loaf pan. This swirled bread is a nostalgic favorite of many Eastern Europeans and their descendents … and, guess what, Rachel’s hubby Ionut, just happens to be from Romania where Povitica is beloved and known as “Cozonac.”

Today you’ll learn all about the ingredients that go into making this stuffed sweet yeast bread. You’ll learn rolling techniques and how to make two fabulous fillings – the traditional Walnut Filling and the irresistible Classic Cream Cheese Filling. You’ll garner lots of ideas for different shapes and filling variations, too.

Although traditionally served on special occasions, this versatile bread is perfect with your morning coffee … a lovely addition to any meal and can be served as an evening dessert! How many breads can make that claim? Once you learn how to make this delightful bread – the sky is the limit on gift giving!

Tradition says that a gift of homemade Povitica from one family to another is a symbol of respect – which makes your handmade masterpiece the perfect Hostess Gift!

Today you’ll be learning it ALL: first, you’ll make a batch of dough that you’ll take home. Then, you’ll whip up some yummy filling. And finally, you’ll roll and fill your very own loaf of dough to take home to bake. Bake it up and serve it right away OR freeze it for later when company arrives! It just does NOT get any better than that my friends!

Please bring a loaf pan to class.

(Tasting and Take-Home Dough and Ready-to-Bake Filled Loaf of Povitica)   
Sat. 12/6/14   10:00-1:00 

0 openings available

$65.00

Rachel Ciordas

At The Culinary Center

Event/Date Description Openings/Price/Location
2942

Sun, Dec. 7, 2014 @ 10:00 AM
LI'L KIDS IN THE KITCHEN-FROSTY THE SNOWMAN'S BAKERY!
 

Li’l Kids in the Kitchen™

(Ages 5-8)

Frosty The Snowman’s Bakery!!

(Hands On)

With a corncob pipe, a button nose, and two eyes made out of coal, Frosty the Snowman is hard to miss!  During the weather months, he’s the man about town and is heading here to the Culinary Center of Kansas City!

Join “Head Snowman Builder” & Culinary Instructor Margo Mikkelson on this fun journey where your li'l chef will learn new, cool (see what we did there?) culinary skills, important kitchen "do’s and don’ts" and easy to recreate, yummy dishes. You can leave your mittens off because we’ll have kitchen-safe gloves for you to wear.

Before diving into the snow pile of fun, grab a cup of Frosty’s Brrrr-y Punch to get those creative juices flowing. Then you’ll start with creating a Frosty family favorite…you guessed it…Snowman cookies complete with icing (you may even have a top hat to finish it off, you never know it may just hop up and start to dance around!). Dust your hands off and head over the hills of snow to create a batch of “Over The Hills of Snow” Fudge!

Once the day is complete, we’ll all wave goodbye, but don’t you cry, this class will be back again someday (next winter of course!)   Bring your camera! 

(Tastings and Take-Home Desserts) 

SUNDAY 12/7/14  10:00-12:00
(please note that the newsletter incorrectly listed 12/7/14 as a Sat.)

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

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

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

0 openings available

$75.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
2943

Sun, Dec. 7, 2014 @ 10:00 AM
"DEATH BY CHOCOLATE"-A FULL-DAY CHOCOLATE WORKSHOP
 

“Death by Chocolate” 

A Full-Day

Chocolate Workshop

(Hands On)

Ladies and gentlemen, prepare to dive into one of the most decadent classes we offer – a FULL-DAY class that explores cooking with chocolate and is taught by veteran chef, Restaurateur, and Culinary Instructor, Richard McPeake. 

The day will begin with full instruction on the various types and styles of chocolate.  Then we’ll put on an apron and “rock and roll” through tempering, cooking styles, melting, leavening, soufflés, equipment, temperature, storage, when to use which type of chocolate, oil levels…you name it! 

You’ll get into chocolate up to your elbows as you make Chef Richard’s Award Winning Chocolate Nut Gateaux. (1st place – 3 years in a row at the Missouri Restaurant Show!)  Also, his famous Chocolate Truffle Cake, a “fall proof” (yes, you heard us!) Chocolate Soufflé, Ganache, and a homemade Hot Fudge Sauce to die for! 

In addition, you’ll learn the fundamentals of dipping with chocolate when you create Grand Marnier-Injected Chocolate Dipped Strawberries!

Each student will take home some handmade Hot Fudge Sauce and a belly-full of chocolate tastings. 

(Light lunch and Tastings)  

Sun. 12/7/14  10:00-3:00

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

 

8 openings available

$125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2944

Sun, Dec. 7, 2014 @ 6:30 PM
FAMILY FAVORITES: SOUPS & STEWS
 

Family Favorites

Soups & Stews

(Demo)

Today we learn how to make Chicken Fricassee, Crab and Corn Bisque & Hearty Beef and Vegetable Soup as our own Chef and Raconteur Tim Hall leads the way. 

Everyone is clamoring for more of his outstanding soups and stews classes so here you go … a fun class loaded with hearty offerings fit to warm your body and soul on a cold winter’s night.

You’ll discover the tips and tricks of making fabulous soups and stews of your own as we explore Chef Tim’s all-time favorite soups starting with one that he describes as a “heritage” recipe: “I grew up eating Mom’s Chicken Fricassee. The aromas and the taste never fail to transport me to another time 50 or 60 years ago.” (We can’t wait to taste the Drop Dumplings!)

Tim’s Crab and Corn Bisque is not only one of his personal favorites but a favorite throughout his home state of Louisiana. It’s a thick, rich soup consisting of pureed seafood and cream.

Chef Tim credits his wife Carol with the final offering in today’s class because “she makes the best Hearty Beef and Vegetable Soup in the world ... really!” It’s one of those preparations that require a long cooking time … which makes it a great way to spend a brisk November day. (We hear Tim offers up a way to make it kid-friendly and that this soup freezes beautifully!)

And, because a good bowl of soup deserves a good bread to go with it, Tim will show us how to pair the right breads with each of these hot pots of gold.

We’ll learn how to recreate these gems step by step and, along the way, garner some culinary knowledge on how to make a stock as a soup base, how to prepare and use a roux to add dimension, the benefits of pureeing, all about broths and thickening agents and more! And, of course … we’ll sample everything!

Ah, the wonderful warming properties of a good soup or stew – nothing better to get you through these cold winter months! And you’ll take home Cornbread mix too! 

(Generous Southern Tasting & Take-Home Cornbread Mix)  

Sun 12/7/14   6:30-9:00

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

 

16 openings available

$55.00

Tim Hall

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2945

Mon, Dec. 8, 2014 @ 6:30 PM
OLD-FASHIONED CHRISTMAS COOKIES & TREATS
 

Old-Fashioned

Christmas Cookies & Treats

(Limited Hands On)

As I was designing the roster for this class catalog, I realized that I don’t have a course covering classic time-honored Christmas cookies and treats. Duh.

Sometimes we cooks just assume that everyone knows how to make ‘em and that’s not always the case.  You may have these recipes sitting in some rag-tag recipe box but do you really know the fundamentals behind the instructions? That’s the question.

Culinary instructor Christina Robson stepped right up to the task of helping us carry on some age-old traditions in the form of Sparkle Shortbread Cookies, Almond Spritz Cookies (you know, the ones that you squeeze out of the machine!), Toffee, Chocolate and Peanut Butter Balls, Molasses Crinkles, Iced and Decorated Sugar Cookies (along with a no-fail Icing recipe) and one of her favorite no-bake treats.  Great class for the younger set, eh?

Let’s keep the light on for this cookie tradition. You’ll get to sample these treats from a beautifully decorated buffet. 

Bring a container to take some cookies home….how about one of those old-fashioned tin ones?!

(Tastings, Coffee (for dunking!),

and Take-Home Treats)

Mon. 12/8/14   6:30-9:00

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

 

11 openings available

$50.00

Christina Robson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2946

Sat, Dec. 13, 2014 @ 10:00 AM
TINY TOTS IN THE KITCHEN: "RED-NOSED" RUDOLPH ADVENTURE!
 

Tiny Tots in the Kitchen™

(Ages 2-4)

“Red-Nosed” Rudolph Adventure!!

(Hands On)

Oh the weather outside is well…just plain cold! But that won’t stop us from having the best culinary adventure yet! We’re putting on our snow suits and hopping on Santa’s sleigh for a great day led by the coolest reindeer of all of course, Rudolph! 

Here at the Culinary Center of Kansas City we continue to create unique cooking experiences for our tiny chefs (and their adult sous chefs). Today, Rudolph, with his nose so bright, and Culinary Instructor Margo will guide us through learning new culinary techniques, important kitchen safety skills all while creating delicious, kid-friendly recipes.

We’ll mix, scoop, and bake Classic Reindeer cookies complete decorative chips of your choice! Then we’ll help Rudolph complete his favorite cupcakes with a variety of toppings! Finally we’ll create a craft to commemorate our experience with Rudolph!

Bring your cameras…this is one photo opportunity you won’t want to miss!!

(Tastings and Take-Home Craft) 

Sat. 12/13/14  10:00-12:00

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

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

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

 

1 opening available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2949

Sun, Dec. 14, 2014 @ 6:30 PM
DINNER A LA EASY! SIMPLE MENUS FOR ENTERTAINING
 

Dinner a la Easy!

Simple Menus for Entertaining

(Hands On)

Entertaining friends and family should be easy and fun. That’s exactly what you’ll be saying after tonight’s fun and informative class taught by Executive Chef Jim Tinkham. You’ll learn an easy menu which features several dishes that can be made well ahead of your next dinner party so that you can actually enjoy your guests instead of juggling pots and pans in the kitchen.

Tonight Chef Jim opens his vast store of cooking and presentation knowledge as he teaches you essential culinary skills and cooking methods to help make any dinner party a breeze.

Our perfect menu starts with Brie En Croute with Apricot Cherry Chutney–a beautifully presented appetizer that will truly dazzle your guests. Our menu will have a pan roasted pork tenderloin as the centerpiece with sides such as Cinnamon Apples and Bib Salad with Roasted Beets.  Did we mention green beans done the correct way as well as a beautiful Pot de Crème? 

This one those menus that you’ll want to recreate again and again!

(Dinner & Paired Wine)  

Sun. 12/14/14    6:30-9:00

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

 

20 openings available

$55.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2950

Tue, Dec. 16, 2014 @ 6:30 PM
LE CREPERIE: SWEET & SAVORY CREPES
 

Le Crêperie:

Sweet & Savory Crepes

(Hands On)

Rachel Ciordas LOVES to teach this crepes class and has been doing so for many years!   She will teach you how to make them savory and sweet; for breakfast, lunch, dinner, dessert, appetizer, snack … you name it. They really are simple to make and fun to eat.

Rachel’s enthusiasm is contagious and her classes are interactive, fun and very popular! You’ll be “flippin” for the ever-tasty and versatile crepes you’ll learn how to make today.

Rachel will discuss crepe-making equipment and teach us two different crepe batters – one that uses white flour and the traditional Breton Crepe made with buckwheat flour. There are probably hundreds of ways to use crepes and a million different fillings, toppings and sauces! We’ll learn several great recipes as we learn to make Savory Crepes Madame, Crepes with Homemade Chocolate Hazelnut Spread and Bananas, and an easy but very impressive "Crepe Cake.” 

It’ll be a flippin’ fantastic day in the kitchen!

(Tasting)  
Tues. 12/16/14    6:30-9:00

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

 

22 openings available

$55.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2951

Sat, Dec. 20, 2014 @ 10:00 AM
JUNIOR CHEFS ACADEMY: LET'S MAKE TAMALES!
 

Junior Chefs Academy

(Ages 9-14)

Let’s Make Tamales!!

(Hands On)

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

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

Today our two tamale experts share coveted family recipes, secrets and techniques as they teach our Junior Chefs how to make Chicken Tamales with Tomatillo Sauce. They’ll have them rolling like a pro in no time! They’ll also learn to make accompaniments like perfect Mexican Rice, Pico de Gallo, and Homemade Tortilla Chips. We’ll celebrate our tamale-making success with the perfect south-of-the-border dessert… Fresa con Crema!

Come be part of the fun in this full hands-on class as we learn all about the fantastically versatile AND easy-to-freeze tamale! And here’s a bonus…you’re Junior Chef will get to take home half dozen tamales to share with the family!

(Tastings) 

Sat. 12/20/14  10:00-12:30

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

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

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

16 openings available

$55.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2952

Sun, Dec. 21, 2014 @ 10:00 AM
ITALIAN PANETTONE BREAD
 

ITALIAN PANETTONE BREAD

(Hands On)

Traditionally made with raisins and candied citron or with a rich cream filling, the Italian Christmas Panettone (which means “a light, fluffy cake”) may be tall or short, covered with chocolate or flavored with various liquors, but it’s always a symbol of this joyous season.

There are many fascinating legends regarding its’ origins; the only undeniable fact is that it was definitely created in Milan, in the central northern region of Lombardy. Since at least the 15th century, Panettone, with its hallmark domed shape, has graced Christmas tables in Milan pretty much as we find it today.

Join Culinary Instructor, Mari Ruck, as she shows us how to make this specialty bread.   Imagine what a beautiful holiday gift it would make!

(Tasting) 

Sun. 12/21/14   10:00-12:30

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

24 openings available

$50.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2953

Sat, Dec. 27, 2014 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: LET'S DECORATE A CAKE!
 

Li’l Kids in the Kitchen™

(Ages 5-8)

Let’s Decorate A Cake!

(Hands On)     

Cake decorating isn’t just for adults! Your Li’l Chefs (ages 5-8) will learn important cake decorating fundamentals such as smoothing, leveling and finishing as well as decorating techniques just right for their age. We’ll be up to our Li’l Chef elbows in sprinkles and Icing in the sweet and colorful world of cake decorating! Bring a camera! 

(Snacks) 

Sat. 12/27/14   10:00-12:00

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

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

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

 

8 openings available

$75.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2954

Sun, Dec. 28, 2014 @ 10:00 AM
KNIFE SKILLS
 

KNIFE SKILLS

(Hands On)

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

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

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

(Snacks) 

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

Sun. 12/28/14   10:00-12:30 

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

19 openings available

$55.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2955

Sun, Dec. 28, 2014 @ 10:00 AM
JUNIOR CHEFS ACADEMY: KIDS GETTIN' SAUCY!
 

Junior Chefs Academy

(Ages 9-14)

Kids’ Getting’ Saucy!  

(Hands On)

It’s true….kids like to make grown-up sauces too!  Kids love to get their hands dirty and will have a great time doing just that with this very popular class covering basic sauce making techniques.

Chef Jim Tinkham will introduce the basic Mother Sauces: tomato, velouté, bechamel, espagnole and hollandaise. We’ll even learn to make Crème Anglaise, a fine dessert sauce! Then they will learn types of roux and other thickening agents, stocks, building upon the basic sauces, application of sauces in relevant recipes and meal menus.

This fun and informative class will take your budding chef’s cooking skills to a whole new level.   Promise!

(Tasting)  
Sun. 12/28/14  10:00-12:30

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

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

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

23 openings available

$50.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2956

Mon, Dec. 29, 2014 @ 10:00 AM
JUNIOR CHEFS ACADEMY: EAT LIKE AN ITALIAN!
 

Junior Chefs Academy

(Ages 9-14)

Eat Like An Italian!

(Hands On)

What a treat we have in store for our young chefs today as we work alongside Chef Sandy DiGiovanni, a name you may recognize as a finalist from NBC’s “America’s Next Great Restaurant.” Sandy tells us that dinner in a Sicilian household is an all-day affair that gets the whole family involved. Today the kids become “la famiglia” as we work together to prepare Meatball-Stuffed Rigatoni, Garlic Bread and, for dessert, traditional Italian Cannoli!

Let’s get the traditions started young!   Buon appetito!

(Light Lunch) 

Mon. 12/29/14  10:00-1:00

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

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

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

7 openings available

$50.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2967

Mon, Dec. 29, 2014 @ 10:00 AM
JCA PRO-SERIES I-CLASS 1-KITCHEN FUNDAMENTALS& KNIFE SKILLS
 

Great Holiday Gift Idea! 

Junior Chefs Academy

(Ages 9-14)

3-Day JCA Professional Culinary Arts Series

PRO-SERIES I

 The Fundamentals of Cooking 

(Hands On)

(Class 1)

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

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

Mon. 12/29, Tues. 12/30, and Wed. 12/31/14  

10:00-2:30  

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

Series fee of $375 includes:

 

  • Light lunches
  • An 8-inch stainless steel sauté pan from our new Pro Series Cookware line! 
  • Tastings
  • Binder for all recipes and handouts
These three classes cannot be taken individually as they build upon the previous day’s experiences.  

 

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

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


  Day 1:  Kitchen Fundamentals and Knife Skills

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

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

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

13 openings available

$375.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2957

Mon, Dec. 29, 2014 @ 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 in your home.  

(Tastings)  
Mon. 12/29/14   6:30-9:00

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

13 openings available

$65.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2967

Tue, Dec. 30, 2014 @ 10:00 AM
JCA: PRO-SERIES I (CLASS 2) SAUCES
 

Great Holiday Gift Idea! 

Junior Chefs Academy

(Ages 9-14)

3-Day JCA Professional Culinary Arts Series

PRO-SERIES I

 The Fundamentals of Cooking 

(Hands On)

(Class 2)

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

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

Mon. 12/29, Tues. 12/30, and Wed. 12/31/14  

10:00-2:30  

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

Series fee of $375 includes:

 

  • Light lunches
  • An 8-inch stainless steel sauté pan from our new Pro Series Cookware line! 
  • Tastings
  • Binder for all recipes and handouts
These three classes cannot be taken individually as they build upon the previous day’s experiences.  

 

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

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


  Day 1:  Kitchen Fundamentals and Knife Skills

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

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

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

13 openings available

$375.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2958

Tue, Dec. 30, 2014 @ 6:30 PM
SAUTE WORKSHOP
 

Sauté Workshop

(Hands On)

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

In this high hands-on class, you’ll learn technique, break out to your hands-on station and practice it … then it’s repeated several times more. It’s a non-stop evening of cooking and tastings and we’ll learn as we prepare classic sauté dishes: Sautéed Portabella Mushrooms in Balsamic Butter Sauce, Pan Sautéed Beef Fillet with Steak Diane Sauce, Peppered Salmon Fillet with Rusty Nail Cream Sauce, and Shrimp Scampi.

(Note: No pre-req. required)

(Tastings) 

Tues. 12/30/14   6:30-9:00

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

 

21 openings available

$65.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2967

Wed, Dec. 31, 2014 @ 10:00 AM
JCA: PRO-SERIES I - (CLASS 3) MEATS & POULTRY
 

Great Holiday Gift Idea! 

Junior Chefs Academy

(Ages 9-14)

3-Day JCA Professional Culinary Arts Series

PRO-SERIES I

 The Fundamentals of Cooking

(Hands On)

(Class 3) 

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

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

Mon. 12/29, Tues. 12/30, and Wed. 12/31/14  

10:00-2:30  

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

Series fee of $375 includes:

 

  • Light lunches
  • An 8-inch stainless steel sauté pan from our new Pro Series Cookware line! 
  • Tastings
  • Binder for all recipes and handouts
These three classes cannot be taken individually as they build upon the previous day’s experiences.  

 

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

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


  Day 1:  Kitchen Fundamentals and Knife Skills

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

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

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

13 openings available

$375.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2959

Sat, Jan. 3, 2015 @ 9:00 AM
"Hands On"BASIC COOKING: 2-DAY COURSE FOR ABSOLUTE BEGINNERS
 

Excellent HOLIDAY gift

…or for yourself! 

BASICS OF COOKING

A Two-Day Course for Absolute Beginners

(Day 1)

(Hands On)

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

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

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

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

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

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

Register early as this class will fill quickly. 

(Class size limited)   

(Tastings) 

 

Sat. 1/3/15  9:00-3:00

Sun 1/4/15  9:00-3:00

Series Fee - $235 

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

6 openings available

$235.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2960

Sat, Jan. 3, 2015 @ 10:00 AM
TINY TOTS IN THE KITCHEN: MINI MEXICAN FIESTA-OLE!
 

Tiny Tots in the Kitchen™

(Ages 2-4)

Mini Mexican Fiesta – Ole!

(Hands On)

Grab your “Tiny chef” and come spend the day together as a cooking duo at our “Mini Fiesta!” We’re heading south-of-the-border with the Lara Sisters, Susie & Vicky, culinary instructors who know a lot about cooking Mexican food.  Susie Lara is a teacher so she knows how to teach to this age group!

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

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

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

(Lunch) 

Sat. 1/3/15   10:00-12:00

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

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

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

 

 

6 openings available

$75.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2961

Sat, Jan. 3, 2015 @ 6:30 PM
FRIENDS AROUND YOUR TABLE.....WITH CHEF TIM HALL
 

Flavorful Weekend Nights at the CCKC™

Friends Around Your Table

... With Chef Tim Hall

(Demo)

It’s a new year and a new commitment to invite friends into your home for a great dinner and conversation.  This entertaining Chef and Raconteur extraordinaire is on a mission to share with the world “Tim’s Signature Cajun Recipes From The Promised Land!”

That’s a big mission folks!  But he’s prepared and has the goods to make it happen.  He has been entertaining guests in his home for almost 50  years and has admittedly made all the mistakes.   He is a master entertainer now and has in fact made a career out of catering and entertaining.  You are “guar-on-teed” a good time this evening as this seasoned entertainer offers up some tasty ideas for giving your diner guests something to take home to remember the evening! 

Now, let’s talk about the food! 

This evening you’ll learn the perfect Winter Menu for Entertaining - time tested and ready to recreate at your nest soiree.  We’ll start out with the classic Louisiana soup of Seafood Court Bouillon; then we’ll move to what Tim has announced as his favorite (!) Stuffed Pork Tenderloin recipe.  If you knew how much Tim loves foods, you’ll know that’s a big statement but he says it’s the best in the world.  We’ll also learn the Cajun staple of Corn a l’Acadien and Crawfish Boudin. What’s a “boudin” you ask?  Show up and learn!  For dessert, none other than New Orleans Bread Pudding with Lemon Sauce and Chantilly Cream! 

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

(Generous Southern Tasting) 

Sat. 1/3/15   6:30-9:00

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

 

23 openings available

$70.00

Tim Hall

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2959

Sun, Jan. 4, 2015 @ 9:00 AM
"Hands On"BASIC COOKING: 2-DAY COURSE FOR ABSOLUTE BEGINNERS
 

Excellent HOLIDAY gift

…or for yourself! 

BASICS OF COOKING

A Two-Day Course for Absolute Beginners

(Day 2)

(Hands On)

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

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

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

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

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

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

Register early as this class will fill quickly. 

(Class size limited)   

(Tastings) 

 

Sat. 1/3/15  9:00-3:00

Sun 1/4/15  9:00-3:00

Series Fee - $235 

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

6 openings available

$235.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2962

Mon, Jan. 5, 2015 @ 6:30 PM
EAT LIKE A CAVEMAN - The PALEO PLAN
 

CookWell! 

 

...because wellness begins in the kitchen!

EAT LIKE A CAVEMAN!

The Paleo Plan

(Limited Hands On)

The Paleo Diet is designed to take participants back to the Paleolithic age of the caveman. Basically, if the caveman didn’t have access to it then you aren’t supposed to allow yourself access to it either. That means no more refined sugars of any kind, no dairy products, no grains, and no legumes. What you can have is plenty of meat, fish, poultry, vegetables, and fruits.

However, there is no specific guide as to how much of the caveman food you are supposed to eat on a daily basis. Instead, the Paleo Diet allows participants to mold their own diet plans according to their specific goals. 

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

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

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

(Tasting) 

Mon. 1/5/15   6:30-9:00 

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

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

24 openings available

$60.00

Benjamin Kauffman

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2963

Mon, Jan. 5, 2015 @ 6:30 PM
CHINESE SAUCES
 

CHINESE SAUCES 

(Hands On)    

Few things fuel Chef Sophia Chatfield’s passion like her love of Asian cooking! Today she’ll share that passion as she teaches you how to make the all-important Asian “Mother Sauce” … Kung Pao Sauce. From this one sauce so many other Asian sauces can be made.

You’ll learn by doing as you work right alongside this fun and engaging chef to make Cashew Chicken, General Tso Chicken, and Grilled Shrimp. You’ll be able to make all your favorite Asian dishes at home from now on … no more take-out for you!

(Tasting)  

Mon. 1/5/15   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!  

20 openings available

$60.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2964

Fri, Jan. 9, 2015 @ 6:30 PM
FWN: COOKING FOR COUPLES: A ROMANTIC CHATEAUBRIAND DINNER FOR TWO
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples

A Romantic Chateaubriand Dinner

for Two

(Hands On)

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

Tonight it’s the consummate date night dinner of "Chateaubriand for Two" and it will be "hands-on" all the way as we work alongside Chef Richard McPeake – graduate of The Culinary Institute of America, cookbook author and Culinary Instructor extraordinaire!

Chef Richard is professional and passionate about sharing some of his favorite recipes: Chateaubriand for Two, Plaza III Restaurant’s Champignon Magique, White Cheddar Potatoes, Roasted Asparagus with Caramelized Tomatoes And, for dessert, Chef will show us how to make his famous Chocolate Nut Gateau with Chocolate Ganche.  What a menu!

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

(Dinner & Paired Wine) 

Fri. 1/9/15   6:30-9:00 

Class fee of $150 is per couple.  

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

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

 

 

0 openings available

$150.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
2965

Sat, Jan. 10, 2015 @ 10:00 AM
LEARN TO COOK WITH YOUR STAINLESS STEEL COOKWARE
 

Learn to Cook

With Your Stainless Steel Cookware

(Demo)

It’s easy to take your cooking skills to a whole new level when you cook like the restaurant pro’s using high-quality stainless steel pots and pans.

Join CCKC Exec Chef Gary Hild to learn some simple cooking techniques to get the absolute most out of your high–end cookware. Honest to goodness, it’s easy as pie … and we know you love pie.

Fall in love with your stainless cookware and take your cooking skills to new heights!!

Sat. 1/10/15   10:00-12:00

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

 

29 openings available

$40.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2966

Sun, Jan. 11, 2015 @ 10:00 AM
HOMEMADE CINNAMON ROLLS
 

Homemade Cinnamon Rolls

(Hands On)

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

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

(Tasting) 
Sun. 1/11/15   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

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

Sun, Jan. 11, 2015 @ 6:30 PM
9-WEEK PRO-SERIES I-CLASS 1 - KNIFE SKILLS
 

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 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.

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

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.

13 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

Sun, Jan. 18, 2015 @ 6:30 PM
9-WEEK PRO-SERIES I- CLASS 2 - MEATS
 

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 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.

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

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.

13 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2987

Sat, Jan. 24, 2015 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: BAKE IT UP WITH GIRLS & DOLLS!
 

Li’l Kids in the Kitchen™

(Ages 5-8)

Bake It Up With Girls & Dolls!   

(Hands On)

There’s nothing cuter than a girl and her favorite doll! Seems that we girls really love our dolls! We’ve designed a class especially for your daughter and her favorite doll to take together!

Working as a team under the expert guidance of “life-sized” doll and culinary instructor Margo Mikkelson, you’ll learn some wonderful baking tips and techniques as you create your very own fruit pie to bake and take home. Of course, you’ll make a miniature pie, too … so that “dolly” has one of her very own to enjoy at home! You and your budding baker will learn important kitchen skills including how to cut fruit (using kid-friendly knives) and how to make flaky pie crust from scratch! There’s nothing more fun than cooking and crafting, so you’ll also decorate AND take home a kid-size apron and a doll-size apron for future baking adventures in your own kitchen!

Don’t forget to bring your doll so she can be part of the class, too (and maybe model her new apron!).

Class includes:

  • Tasting
  • Two Decorated Take-Home Aprons (one for a child; one for an 18-inch doll)
  • Take-Home Pie and Mini-Pie 

Sat. 1/24/15   10:00-12:00 

Class fee of $75 is per adult/child team.  

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

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

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

 

 

12 openings available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

Sun, Jan. 25, 2015 @ 6:30 PM
9-WEEK PRO-SERIES I-CLASS 3 - SEAFOOD
 

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 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.

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

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.

13 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

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

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 4)

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.  

Students are required to wear a white chef’s jacket to each class.

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

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.

13 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

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

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 5)

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.  

Students are required to wear a white chef’s jacket to each class.

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

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.

13 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

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

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Day 6)

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.  

Students are required to wear a white chef’s jacket to each class.

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

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.

13 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

9-Week Professional

Culinary Arts Program

PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

(Class 1)

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


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


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!   


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

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

 

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

15 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

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

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 7)

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.  

Students are required to wear a white chef’s jacket to each class.

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

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.

13 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

9-Week Professional

Culinary Arts Program

PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

(Class 2)

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


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


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!   


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

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

 

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

15 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

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

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 8)

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.  

Students are required to wear a white chef’s jacket to each class.

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

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.

13 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

9-Week Professional

Culinary Arts Program

PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

(Class 3)

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


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


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!   


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

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

 

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

15 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

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

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 9)

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.  

Students are required to wear a white chef’s jacket to each class.

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

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.

13 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

9-Week Professional

Culinary Arts Program

PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

(Class 4)

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


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


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!   


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

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

 

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

15 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

9-Week Professional

Culinary Arts Program

PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

(Class 5)

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


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


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!   


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

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

 

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

15 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

9-Week Professional

Culinary Arts Program

PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

(Class 6)

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


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


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!   


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

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

 

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

15 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2986

Sun, Mar. 29, 2015 @ 10:00 AM
MBQI! CALLING ALL GRILL SEEKERS! GRILLING 101
 

 

Midwest Barbecue Institute    

Calling All Grill Seekers!

GRILLING 101

(Demo)

The quintessential BBQ class…and a staple in our Midwest BBQ InstituteThis extended class will leave no briquette unturned when it comes to home grilling.

We’ll start at the beginning and go through each step: gas vs. charcoal; how to light a fire; determining proper fire temperatures; testing meat for doneness; why, what and when to marinate; choosing the right meats and fish for grilling; which ground beef makes the best burgers; and cooking on a cedar plank.

Chef Richard will share some of his favorite recipes so we can show off our new skills in our own backyards. We’ll learn as we prepare: Tuscan Porterhouse Roast (now famous!), Planked BBQ Spiced Salmon, Lemon & Herb Marinated Grilled Chicken Breast, Grilled Italian Sausage, Sautéed Portabellas with Fresh Rosemary, and Grilled Bruschetta with Balsamic Tomatoes.

Ladies and gentlemen … let the grilling begin!

(Tasting) 

Sun. 3/29/15  10:00-2:00 

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

36 openings available

$80.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

9-Week Professional

Culinary Arts Program

PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

(Class 7)

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


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


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!   


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

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

 

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

15 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

9-Week Professional

Culinary Arts Program

PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

(Class 8)

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


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


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!   


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

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

 

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

15 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

9-Week Professional

Culinary Arts Program

PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

(Class 9)

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


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


After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!   


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded.

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

 

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

15 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
788

Tue, Dec. 1, 2015 @ 10:00 AM
One-time membership fee for the Junior Chefs Academy
 

ONE-TIME MEMBERSHIP FEE
for the
JUNIOR CHEFS ACADEMY

AFTER YOU'VE ADDED THIS MEMBERSHIP TO YOUR CART, BE SURE TO CONTINUE SHOPPING AND SELECT THE CLASS YOU WISH TO ATTEND.

NEW! The Culinary Center's

Junior Chefs Academy

Stirring Up Young MInds

Designed for those younger “foodies” aged 9-14 who are interested in becoming more proficient and self-assured in cooking and the culinary arts, our new Junior Chefs Academy offers a more complete program just for this age group and skill level. We’ve listened as these young folks have told us that they want MORE classes and MORE hands-on activities and MORE serious, fundamental, and just plain “grown-up” topics. So, as you would expect from us, we put together such a program.

Get ready for Saucemaking, Knife Skills & Kitchen Safety, Breadmaking, Market Fresh Cooking and so much more! We would like to create a special relationship with these young folks who we see so often in our kitchens ... and that’s what this new program is designed to do. In addition to making real cooks out of these young people, they will also build important relationship skills in the kitchen which adds to their resume of life experiences.

Please note: your child does NOT have to be a member of the Junior Chefs Academy in order to take the classes designated as “Junior Chef” classes. However, only members of the JCA will be eligible for the special membership rewards offered by the Junior Chefs Academy Program, such as the specialized patch/pin for each course completed.)

A one-time membership fee of $75 in the Junior Chefs Academy includes the following membership rewards. (Ask about our special JCA Gift Packet if you’d like to give this membership as a gift to your favorite aspiring young chef.) (Fee is $75 plus tax)

  • An official CCKC Chef’s Jacket to wear proudly in your classes at The Culinary Center or to cook at home for your friends and family. (You may have your child’s name or nickname embroidered on this jacket for a small additional fee.)

  • Special coupons & discounts for JCA merchandise as well as culinary events throughout the year

  • Junior Chefs Academy “Members Only” events

  • JCA Recipe of the Month designed specifically for young chefs.
  • Specialized patch/pin for each Junior Chef course completed to add to their Chef’s Jacket.
  • Members earning 10 patches/pins receive a $10 gift card for our culinary retail store, Kitchenology.

  • Members earning 25 patches/pins receive:

          A framed Young Chefs Academy
          Certificate
signed by Exec.Chef Gary Hild

          A free cooking class of their choice*
         
          The honor of being “Junior Chef For a
           Day”
at The Culinary Center of Kansas
           City.**

* Free cooking class will be age-appropriate for the student, based on availability.

**"Junior Chef for a Day" will be a 4-hour day selected by the JCA member but agreed upon by the office staff at The Culinary Center of Kansas City. The Junior Chef will assist our chefs with classes, events or preparations during that day.

After you sign your child up to be a JCA member, we will contact you to discuss chef jacket sizes and answer any questions you may have about the program or about our classes.

Please feel free to call our office (913-341-4455) if you need additional information about the Junior Chefs Academy. Thank you!

We look forward to
seeing you in our kitchens! 

Now let's get cookin' kids! 

26 openings available

$75.00

One-time membership fee of $75

Junior Chefs Academy

 
Event/Date Description Openings/Price/Location
1996

Tue, Dec. 1, 2015 @ 10:00 AM
Junior Chef: "Budding Chef" Gift
 

NEW! The Culinary Center's

Junior Chefs "Budding Chef" Gift Option

We're Stirring Up Young MInds

Looking for the PERFECT gift for your young chef? Our "Budding Chef" gift option makes it easy. Here's what's included:

  • Membership in our Junior Chefs Academy program (see complete details below)
  • Personalized Chef's Jacket
  • Precision-forged Wusthoff professional 4-inch paring knife (retail valued at $46)
  • all decoratively wrapped in a stainless steel mixing bowl, ready to put under the tree!

After you select this Gift Option for your young chef, please follow-up with a phone call to our office at 913-341-4455 to provide the name to be embroidered on the Chef's Jacket and to make arrangements to pick up your gift. Thank you!

We offer a wide variety of year-round classes for our Junior Chefs (ages 9-14) who are interested in becoming more proficient and self-assured in cooking and the culinary arts. Get ready for Saucemaking, Knife Skills & Kitchen Safety, Breadmaking, Market Fresh Cooking, and so much more! These young "foodies" tell us they want MORE classes and MORE hands-on activities ... with MORE serious, fundamentals and just plain "grown-up" topics. That's exactly what we give 'em as you'll see from our class schedule. Our mission is to teach the kids to become "real cooks," to garner essential skills and techniques that will serve them well throughout their life, and to build important relationship skills in the kitchen ... all adding to their resume of life experiences.

As a way to further recognize and reward these young folks who we see so often in our kitchens, we designed our Junior Chefs Academy. A one-time membership fee in the Junior Chefs Academy includes the following membership rewards:

  • An official CCKC Chef’s Jacket with your child’s name or nickname embroidered

  • Special coupons & discounts for JCA merchandise as well as culinary events throughout the year

  • Junior Chefs Academy “Members Only” events

  • JCA Recipe of the Month designed specifically for young chefs.
  • Specialized patch/pin for each Junior Chef course completed to add to their Chef’s Jacket.
  • Members earning 10 patches/pins receive a $10 gift card for our culinary retail store, Kitchenology.

  • Members earning 25 patches/pins receive a framed Junior Chefs Academy Certificate signed by Exec.Chef Matt Chatfield plus a free cooking class of their choice (based on availability)


Please note: your child does NOT have to be a member of the Junior Chefs Academy in order to take the classes designated as “Junior Chef” classes. However, only members of the JCA will be eligible for the special membership rewards offered by the Junior Chefs Academy Program, such as the specialized patch/pin for each course completed.)             

Please feel free to call our office at 913-341-4455 if you need additional information about the "Budding Chef" Gift Option or the Junior Chefs Academy. Thank you!

We look forward to
seeing you in our kitchens! 

Now let's get cookin' kids! 

190 openings available

$139.00

CCKC Chefs

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2813

Thu, Dec. 31, 2015 @ 8:00 AM
The Culinary Center of Kansas City - Best Recipes Second Edition
 

It's "in da house!" Our newest cookbook is a compilation of some of the most used and requested recipes from the The Culinary Center of Kansas City's archives as well as some practical cooking tips for the beginner and advanced chef alike.  Here's to betting that Best Recipes - Second Collection will soon become one of your favorite cookbooks, dog-eared and stained, proving that it is true that "you can't lick the bowl watching the Food Channel."

$22.95

n/a

At The Culinary Center