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REZCLICK ONLINE RESERVATION SOFTWARE




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

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Event/Date Description Openings/Price/Location
2615

Wed, Apr. 23, 2014 @ 6:30 PM
"Demo"NEW!BRISKET BROKEN DOWN!
 

Midwest Barbecue Institute Class

NEW!! 

BRISKET BROKEN DOWN!

(Demo)

Let the "SmokeFest" begin.....and let it be all about the brisket!

Join competition champion and accomplished chef, Richard McPeake (a/k/a "Educator of 'Que") as he shares his 35 years of extensive experience as a BBQ Pitmaster in this very special power-packed 2 1/2-hour staple class of our Midwest Baarbecue Institute program.  

You may think you know all there is to know about brisket OR you may not know a darn thing.  In either case, we GUARANTEE this class to take you to a new high (but even though we will be "smoking", we aren't talking THAT kinda high!)

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

Folks, this is the quintessential class on brisket smoking!

 Prepare to take notes!  

(Tasting)

Wed. 4/23/14  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!

 

 


0 openings available

$60.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
2616

Thu, Apr. 24, 2014 @ 6:30 PM
"Limited Hands On"TOTALLY GUILT FREE DESSERTS...HONEST!
 

CookWell! … because wellness begins in the kitchen!

 

Totally Guilt Free Desserts…Honest!

(Limited Hands On)

Katie Newell’s recipes are SIMPLE entirely healthful desserts – made from scratch – not a box or a mix. They’re flavorful and incorporate more whole grains, less sugar and only healthy fats!

Throughout the evening, she’ll offer up great tips to “healthify” other dishes as well. In fact, she suggests you bring a favorite recipe to class tonight and she’ll help you “healthify” it, too!

Katie’s mission is to create good food using only pure, healing ingredients. After spending much of her life battling auto-immune diseases and infertility, Katie triumphed by changing 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 as she shares some of her tried-and-true satisfyingly delicious BAKING recipes. She breaks the recipes down in bite-size, easy-to-understand morsels – and explains everything so well that even the most inexperienced cook will walk away with the know-how and confidence to recreate these gems at home.

You’ll be donning an apron and doing some prep and baking alongside Katie as you learn to make her Lemon-y Lemon Bars, Apple Pizza and Chocolate Cupcakes with Chocolate Cream Cheese Frosting. 

(Tasting)

Thur. 4/24/14 6:30-9:00 

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

1 opening available

$55.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2618

Fri, Apr. 25, 2014 @ 6:30 PM
"Limited Hands On" FWN:THE "BIG NIGHT" DINNER
 

Flavorful Weekend Nights at the CCKC

Foodie Flicks

The “Big Night” Dinner

(Limited Hands On)

It’s baaaack! Popular demand has revitalized our re-creation of the food and atmosphere from the popular ‘foodie’ cult movie “Big Night.”

If you’ve seen “Big Night,” you’ll be familiar with an Italian dish known as Timpano. (If you haven’t seen it, shame on you! No lover of food, especially Italian food, would go without a viewing!) There is even a website for this “cult” food called the Timpano. It is traditionally made in a metal tub and consists of layers and layers of beautiful Italian stars such as homemade ragu, sausage, pasta, vegetables, etc. — all layered between hand-made pastry dough.

The Hollywood continues when Chef Sandy DiGiovanni (a name you may recognize as a finalist from NBC’s “Next Great American Restaurant”) presents the finished product for all to see. As in the movie, applause is the order of the day at this point!

This interactive menu will feature Italian courses that complement the celebrity Timpano including Wild Mushroom & Ricotta Crostini, Melon with Prosciutto and Pecorino Romano Honey Drizzle and an amazing Caprese Salad.

Of course, the night wouldn’t be complete without the classic Amaretto Tiramisu.

We promise an authentic experience as close to the movie as we can get — right down to the long group tables, the Louis Prima music and the some other surprises — straight from the movie!

This would be a great dinner group outing beginning with an invitation attached to a copy of the movie!

Mangia!

(Dinner & Italian Wine Pairings)  


Fri. 4/25/14  6:30-9:00 

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

5 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2619

Fri, Apr. 25, 2014 @ 6:30 PM
"Hands On' FWN: Cooking for Couples: A MEXICAN CULINARY FIESTA!!
 

Flavorful Weekend Nights at the CCKC

Cooking For Couples 


A Mexican Culinary Fiesta!!


Grab your honey, don your sombrero and let’s learn to cook Mexican together.


Tonight we’ll explore the flavors and colors of authentic and elegant Mexican cuisine as you prepare dinner with Executive Chef Jim Tinkham who will teach you how to make some great dishes designed specifically for “cooking duos.”


You’ll get your hands in on the cooking as well and when we’re finished we’ll sit down as a group to dine on our masterpieces.


The menu is one that will take your cooking repertoire beyond its usual borders: Masa Sopes con Guacamole, Caldo de Pollo and Shrimp la Diabla including all the condiments and trimmings. For dessert, Bananas Flambe with Rum.


Let’s have fun together in the kitchen!

(Dinner and Wine Pairings)  

Fri. 4/25/14  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
2677

Sat, Apr. 26, 2014 @ 10:00 AM
FULL -Join Wait List - Possible 2nd Class - Best Recipes of the Culinary Center of Kansas City!
 

NEW! 

"Best Recipes Of

The Culinary Center of Kansas City"

 With “ Main Dish” Laura Laiben

(Limited Hands On)


Laura is passionate about teaching others to cook and loves getting you involved in the process! So roll your sleeves up and come learn cooking tips and techniques from “The Main Dish” herself, as she teaches you a few of the great dishes highlighted in her newest cookbook: 

“The Best Recipes of

The Culinary Center of Kansas City -

Second Edition.”

 

 These babies have stood the test of time because, well, they are just that good! 

And did you think we wouldn’t include a copy of her new cookbook in the price of this class? 

Well we did!   

Sat. 4/26/14 10:00-12:30

Class fee of $60 includes a copy of the cookbook (retail value $22.95)

 

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

The Main Dish - Laura Laiben

At The Culinary Center

Event/Date Description Openings/Price/Location
2621

Sat, Apr. 26, 2014 @ 6:30 PM
"Limited Hands On"FWN:COUPLES NIGHT OUT! A SPANISH PAELLA DINNER PARTY!
 

Flavorful Weekend Nights at the CCKC

Couples Night Out:

A Spanish Paella Dinner Party!

Looking for a great date night? We’ve got the perfect option for you! Impress your amor by creating the rustic Spanish classic dish known as Paella. Paella is a lavish meal in a single pan that can serve 10, 50 or 100 (Grab a bigger pan to serve even more, ole!).

Tonight, while enjoying a glass of a paired wine, we’ll learn how to make the traditional Chiringuito Seafood Paella from someone who really knows how to use the aromatic mixtures of rice, meats and spices which add the “flare” to Spanish dishes like Paella. Instructor Jill Means, a food science expert and cookbook author, takes you on a culinary journey through the process of creating the perfect Paella dish, starting with Sofrito (a sautéed mixture of onions, peppers, garlic and tomato).

You’ll also learn how to make the unmistakable saffron-scented rice and develop layers of flavor to take this dish into the realm of “oh-my-gosh” goodness.

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

Hey we know you also love dessert too! Jill will round out the night teaching you how to make a Spanish classic with a twist … Chocolate Flan anyone? This light custard dessert is the perfect finale for our Paella Party!

Don’t miss this one!

(Tastings & Wine Pairings) 

Sat. 4/26/14 6:30-9:00 


Class fee of $150.00 is per couple.

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

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

0 openings available

$150.00

Jill Means

At The Culinary Center

Event/Date Description Openings/Price/Location
2623

Sun, Apr. 27, 2014 @ 6:30 PM
"Limited Hands On"A TASTE OF PERU
 

A TASTE OF PERU

(Limited Hands On)

Peruvian cuisine may be on deck to become the next big trend!  In fact, many people consider it the best of all South American cuisine!!  Peru’s unusual regions and climates make its food and drink incredibly diverse.   Think quinoa, a versatile grain which is all the rage right now!  

Instructor Mari Ruck knows her Peruvian cooking and is excited to share her love of this delicious food and drink. Join us for this special event and she’ll take you on a culinary journey across this beautiful country steeped in history and flavor!

You’ll enjoy trying a delicious Quinoa Potato and Corn Soup (perfect all year round).  But before you start there, dive into a Causa…a what? Think stacked mashed potatoes. (It’s possible, trust us).  For the entree, she'll create a Peruvian classic - Lime-Spiked Salmon with Roasted Sweet Potatoes  -  that is guaranteed to knock your Peruvian-made socks off!  

Round out the evening and enjoy a drink pairing of the Peruvian classic cocktail…Pisco Sour!  

(Tastings)
Sun. 4/27/14 6:30-9:00 

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

12 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2648

Sun, Apr. 27, 2014 @ 6:30 PM
"Hands On"FWN: Cooking for Couples:PARIS BISTRO FARE
 

 

NEW CLASS ADDED!
Flavorful Weekend Nights at the CCKC

 

COOKING FOR COUPLES

Paris Bistro Fare

(Hands On)

Dining in Paris doesn't have to mean pheasant under glass. True Parisian food can be found in the city's neighborhood bistros — casual and warm restaurants that feature classic French dishes. There are hundreds of these cozy, unique, boisterous, and delicious places all over town that have delighted diners for over a century. 


Over bowls of savory ragout, platters of tempting coq au vin, and glasses of regional wine, customers have shared the warm and lively bistro atmosphere that makes a simple evening in Paris memorable. 


Call your friends and catch a cab on the Champs-Elysees to join us as we create the food and ambiance of a Paris bistro, right down to the hand-made baguettes. 


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


Bon appétit! 

(Dinner & French wine pairing)  

 

Sun. 4/27/14  6:30-9:00  

Class fee of $150 is per couple.

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

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

2 openings available

$150.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2624

Mon, Apr. 28, 2014 @ 6:30 PM
"Hands On"SOME LIKE IT HOT! - COOKING WITH HOT STUFF!
 

Some Like it Hot!! - Cooking with Hot Stuff!


"Hands On"


If you can stand the heat in the kitchen, let’s have some fun as we learn how to cook with peppers and other hot ingredients.


Don’t worry, it’s not all “macho” heat … we’ll also study the nuances of peppers and teach you how to get just the right amount of heat to ignite our excitement.


Executive Chef Jim Tinkham teaches us some of his favorite recipes: Southwest Cobb Salad with Habanero Ranch Dressing; Chicken Satay with Thai Peanut Sauce; Hot Pepper Sauce 101 and Chili Rellenos Poblano.


For dessert, we’ll whip up fiery Chipotle Brownies.


It’s gonna get HOT all up in here!


(Includes cooking class, dinner, specialty drink and all the water you can drink!)  

Mon. 4/28/14   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

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2636

Tue, Apr. 29, 2014 @ 6:30 PM
"Hands On"CULINARY METHODS III
 

THIS CLASS WAS MOVED FROM TUESDAY APRIL 7, 2014.


Culinary Methods III

Grilling, Broiling, Baking & Roasting


(Hands On)


This class is designed to teach the basic cooking methods necessary to the practical application of most recipes. You’ll be introduced to the language and techniques used by chefs and excellent cooks all over the world and work alongside Executive Chef Jim Tinkham as you learn the essentials of grilling, broiling, baking and roasting.


This is a serious class for serious cooks, but not to worry … Chef Jim’s got an easy-going manner and an arsenal of delicious recipes to share including Grilled Arugula Pesto Scallop Skewers; Broiled Halibut with Sesame & Ginger; and Roasted Chicken, Stuffed with Citrus and Aromatics.


(Tasting)  


Tuesday. 4/29/14   6:30-9:00

(See also Culinary Methods I on 2/10 and II on 3/10)

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

16 openings available

$60.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2625

Fri, May. 2, 2014 @ 6:30 PM
Moved to May 3rd "Hands On"FWN:FOODIE FLICKS - "SIDEWAYS"
 

Heads up Foodies! This class has moved to Sat. May 3. 
Please go to that date to register for this class.


Flavorful Weekend Nights at the CCKC

Foodie Flicks:

“Sideways”

(Hands On)


Popular demand has revitalized our re-creation of the food and atmosphere from the popular ‘foodie and wino“ flick, Sideways. If you’ve seen Sideways you know you’re in for a culinary road trip with the perfect wine pairings, to boot!

Chef Sandy DiGiovanni (Finalist from NBC’s “Next Great American Restaurant”) gets our night started down the California coast with an interactive menu that’s sure to please and maybe even bring back memories.

Start off with a Hitching Post II style appetizer of Grilled Artichokes and Roasted Tomatoes with a savory garlic Aaioli. (Don’t worry about the garlic breath…just swish with a little vino)

Then you’ll slip into cruise control down this journey and relax on in to a hearty Vaquero Soup with Tequila Beans and Salsa (no worms, we promise!) made famous at AJ Spurs Saloon and Dining Hall.

Since chances are you’ll be having a double pour after this goodness, we’ll stay hunkered down at AJ’s so that you can wrap your lips around (yeah, we said it) the perfect entrée…the Classic Beef Oscar.

Wrap up the adventure with the dessert you’re sure to blog about…The Cafe Olivos S'mores from Los Olivos Café.

It’s just like being there folks.

(Dinner & Wine Pairings)

Fri. 5/2/14  6:30-9:00 

 

 

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

0 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
2663

Fri, May. 2, 2014 @ 6:30 PM
"Limited Hands On" FWN: BAR-B-Q'N WITH BOOZE!
 

Flavorful Weekend Nights at the CCKC

Midwest BBQ Institute Class

 BAR-B-Q’N WITH BOOZE!!

   (Limited Hands On)

We were sitting around several years ago designing classes for our Midwest BBQ Institute when I threw out a title that I thought was a joke….“Beer Drinking and The Art of Barbecue.”   Funny huh?  Then the more we thought about it the more we thought this class “had legs.” 

Yes, we realized there really IS a lot to learn about barbecue and its relationship with beer, liquor and wine. And several years later, here we are with one of the most popular classes in our Midwest Barbecue Institute Program!

Tonight, Bruce Campbell, the food and beverage guy with 25+ years in the restaurant business, will teach us some barbecue recipes utilizing beer, liquor and wine. We’ll learn how to pair beer (and wine!) with barbecue as we learn to prepare: Honey Bourbon Pork Loin, Beer Butt Chicken, Beef Burnt Ends, and Grilled Pineapple with Dark Rum.

While we’re at it, we’ll learn some cocktail mixing skills and some great beverages like the “BBQ BLM” and “Caribbean Cape Cod.”

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

(Tasting)  

Fri.  5/2/14   6:30-9:00 

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

12 openings available

$75.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2626

Sat, May. 3, 2014 @ 10:00 AM
"Hands On"JCA: BAKING FUNDAMENTALS - SWEET & SAVORY TARTS
 

Junior Chefs Academy

 

Baking Fundamentals –

Sweet & Savory Tarts  

(Hands On)


Get ready for some baking fun as we explore the world of tarts … those perfectly contained treats that can be sweet or savory … creamy or fruit-filled … large or small … appetizers or desserts … made with oh-so-many different kinds of crusts!


This class will serve your young chef well – the skills, techniques and cooking methods learned today will build a strong foundation of baking expertise.


Working alongside culinary instructor Christina Robson, your child will practice important knife skills, learn proper measuring techniques, learn how to temper as they make Chocolate Ganache, and discover the “hows” and “whys” behind all the ingredients used today.


Your child will make three mini tarts – each with different crusts including  made-from-scratch dough for their Rustic Apple Tart; a graham cracker pressed crust for their Chocolate Tart; and a puff pastry crust for their Pizza Tart.


That’s a whole lotta baking fun!


(Tastings and Take-Home Mini Tarts) 

Sat. 5/3/14 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

$50.00

Christina Robson

At The Culinary Center

Event/Date Description Openings/Price/Location
2665

Sat, May. 3, 2014 @ 10:00 AM
"Hands On"The Art of the Cinnamon Roll
 

The Art of the Cinnamon Roll

(Hands On)


You know you love ‘em – those warm, gooey, melt-in-your-mouth gems that fill the house with incredible aromas and make you the hero of breakfast or brunch!

Today you’ll learn how to make the perfect classic cinnamon roll – as well as some tasty variations to keep things fresh and fun!  Culinary instructor Mari Ruck (also known here at The Culinary Center as “The Cinnamon Roll Lady”) is in the kitchen and ready to show you how it’s done – from start to finish!

You’ll discover some fabulous secrets to making and baking cinnamon rolls as Mari demonstrates everything and breaks it down into “bite-size” details so you can go home and whip up a batch of your own rolls!

(Tasting) 

Sat. 5/3/14 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!

9 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2662

Sat, May. 3, 2014 @ 6:30 PM
Moved from May 2nd "Hands On"FWN:FOODIE FLICKS - "SIDEWAYS"
 

Heads up Foodies! This class was moved from Fri. May 2.

Flavorful Weekend Nights at the CCKC

Foodie Flicks:

“Sideways”

(Hands On)

Popular demand has revitalized our re-creation of the food and atmosphere from the popular ‘foodie and wino“ flick, Sideways. If you’ve seen Sideways you know you’re in for a culinary road trip with the perfect wine pairings, to boot!

Chef Sandy DiGiovanni (Finalist from NBC’s “Next Great American Restaurant”) gets our night started down the California coast with an interactive menu that’s sure to please and maybe even bring back memories.

Start off with a Hitching Post II style appetizer of Grilled Artichokes and Roasted Tomatoes with a savory garlic Aaioli. (Don’t worry about the garlic breath…just swish with a little vino)

Then you’ll slip into cruise control down this journey and relax on in to a hearty Vaquero Soup with Tequila Beans and Salsa (no worms, we promise!) made famous at AJ Spurs Saloon and Dining Hall.

Since chances are you’ll be having a double pour after this goodness, we’ll stay hunkered down at AJ’s so that you can wrap your lips around (yeah, we said it) the perfect entrée…the Classic Beef Oscar.

Wrap up the adventure with the dessert you’re sure to blog about…The Cafe Olivos S'mores from Los Olivos Café.

It’s just like being there folks.

(Dinner & Wine Pairings)

Sat.. 5/3/14  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

$75.00

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
2664

Sat, May. 3, 2014 @ 6:30 PM
"Hands On"FWN: Couples Get Saucy!
 

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).

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. 5/3/14  6:30-9:00  

Class fee of $150.00 is per couple. 

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

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

9 openings available

$150.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2627

Sun, May. 4, 2014 @ 10:00 AM
"Limited Hands On" NEW!!PRESERVING THE LOVE:JAMS & JELLIES
 

 CookWell! 

...because wellness begins in the kitchen!

NEW!

PRESERVING SWEET LOVE:

Jams and Jellies

(Limited Hands On)

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

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

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

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

(Tastings)

Sun. 5/4/14 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!

12 openings available

$50.00

K-State Extension Master Food Program Instructors

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2666

Sun, May. 4, 2014 @ 10:00 AM
"Demo"MBQI - The Thrill of the Grill - GRILLING 101
 

Midwest Barbecue Institute

The Thrill of the Grill - Grilling 101  

(Demo)

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

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

Chef Richard will share some of his favorite recipes so we can show off our new skills in our own backyards!

We’ll learn as we prepare: Tuscan Porterhouse Roast (now famous!), Planked BBQ Spiced Salmon, Lemon & Herb Marinated Grilled Chicken Breast, Grilled Italian Sausage, Sautéed Portabellas with Fresh Rosemary, and Grilled Bruschetta with Balsamic Tomatoes.

Ladies and gentlemen …let the grilling begin!

(Tasting) 

 Sun. 5/4/14  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!

22 openings available

$80.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2667

Sun, May. 4, 2014 @ 6:30 PM
"Limited Hands On" NEW!FLAVORS OF INDIA & PAKISTAN
 

NEW!

Flavors of India & Pakistan


(Limited Hands On)


It’s another entertaining and flavorful Sunday night at The Culinary Center of Kansas City!


Spice up your life (and your cooking) with a tantalizing evening of Indian cuisine with our newest instructor – Chef Sohaila Humayon.


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


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


We’ll make Paneer Tikka, Butter Chicken, Aloo Palak, Kheer and Daal.

 

Come expand your culinary horizons with the exotic and flavorful cooking of India and Pakistan!


(Tasting)  

 

Sun. 5/4/14  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!

14 openings available

$55.00

Sohaila Humayon

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2628

Wed, May. 7, 2014 @ 6:30 PM
"Limited Hands On"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)  


Wed. May 5/7/14 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!

12 openings available

$60.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2668

Thu, May. 8, 2014 @ 6:30 PM
"Hands On"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. 

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

(Snacks)  

Thurs. 5/8/14  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!

 

12 openings available

$55.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2669

Fri, May. 9, 2014 @ 6:30 PM
"Limited Hands On" FWN:True Thai Cuisine
 

Flavorful Weekend Nights at the CCKC

True Thai Cuisine

(Limited Hands On)

Discover the secrets of exotic “True Thai” cooking tonight at The Culinary Center of Kansas City!

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

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

Sandy will whip up a Red Curry Chicken “Southern-Style” to whet the appetite. She’ll also teach us how to make Spring Rolls and a delicious Thai dessert.

And if that isn’t enough, she’ll take the mystery out of preparing Pad Thai.

Get ready to explore a most interesting cuisine!

(Tasting)  

 

Fri. 5/9/14 6:30-9:00 

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

 

10 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2629

Sat, May. 10, 2014 @ 10:00 AM
"Limited Hands On"DIG IN!!Farm to Table Delights!
 

 

CookWell! 

...because wellness begins in the kitchen! 

Dig In!  

Farm to Table Delights

(Limited Hands On)

Today we will learn how to create a great menu to dig in to using produce from your local Farmers’ Market. When we are done, all you will need to do is take the recipes from today’s class to your favorite Farmers’ Market, choose your treasures and then create a beautiful menu and bon appétit!

Chef Sandy DiGiovanni (a name many of you “foodies” will recognize as a Finalist on NBC’s “America’s Next Great Restaurant”) will show you exactly how it’s done and you'll pick up some great cooking methods and techniques along the way.You’ll garner essential knife skill techniques and discover ways to recognize ripe produce by smells and textures. There are plenty of things that can be prepared ahead to maximize your time hanging with friends and family, too.

Our intended menu will be the following (although we may tweak it as the class gets nearer based on what makes us jump up and down at the Farmers’ Market that week!): Farmer’s Salad with Spinach and Fresh Berries; Classic Caprese Bruschetta with Heirloom Tomatoes; Pan-Seared Salmon with Avocado, Mango & Black Bean Salsa; and a refreshing springtime dessert of Blueberry Shortcake!

Doesn’t get any easier … or any tastier!

(Tasting)  

Sat. 5/10/14  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!

0 openings available

$55.00

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
2670

Sat, May. 10, 2014 @ 6:30 PM
"Hands On" FWN: Inside Julia Child's Kitchen - The Art of French Cooking
 

Flavorful Weekend Nights at the CCKC

Inside Julia Child’s Kitchen

The Art of French Cooking 

(Hands On) 

Julia Child brought the art of French cooking to the United States.  Many of us grew up watching her on some of the first cooking classes held on television!  If French cooking seems unapproachable to you, take a second look.  It’s really not.

In this 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!

(Tastings)  

Sat. 5/10/14 6:30-9:0

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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
2671

Sun, May. 11, 2014 @ 11:30 AM
"Demo" A Very Special Mother's Day Celebration!
 

A Very Special

Mother’s Day Celebration!

Let’s honor Mom by getting her out of her kitchen

and into ours for a day she’ll long remember!

(Demo)

Take that very special Mother in your life out for a Mother’s Day celebration that she’ll truly remember! A great brunch buffet, special celebration drink, a cooking demonstration and a gift for Mom!

No need to head to those crowded hotel events when you can bring the special lady in your life here to our beautiful culinary arts center for a unique experience housed in a beautifully restored buggy barn built at the turn of the century. We’ll pamper her with warm personal service and excellent food too!

Our leader today is Chef Richard McPeake who is not only an award-winning professional chef and a graduate of the prestigious Culinary Institute of America, but a skilled culinary instructor as well.

We’ll greet you and Mom with your choice of a refreshing Mimosa or a customized Bloody Mary from our unique “Bloody Mary Bar.” 

Next up, some delicious appetizers including Basil and Roasted Red Pepper Cheese Bites and Shrimp Toast Cups, followed by a first course of Blackberry Basil Fruited Salad.

Our main entrée will be creamy Chicken Cornelius, a Southern favorite, served with Chef Richard’s Famous Southern Mashed Potatoes, and Prosciutto-Wrapped Asparagus.

And since we owe so much to our Moms, let’s spoil them with not one, but TWO classy desserts: Celebration Cheesecake with a choice of 3 dessert sauces, plus a Fudge Brownie with Vanilla Bean Ice Cream.

Of course, because we are a culinary arts center and teaching is what we do – Chef Richard will amaze us with a short cooking demonstration to share some of the tricks of the trade.

We’ll also have a raffle just for the Moms and will be sending the winner’s home with some of our chef-made frozen foods … to give some lucky Mom’s another well-deserved break from cooking!

 Space is limited so book this early, kids!

Bring your camera

and we’ll help you capture some memories at our Mother’s Day Picture Backdrop!

               Includes:

  • Specialty Cocktail
  • Brunch and Dessert Buffet
  • Cooking Demonstration
  • Take-Home Recipe Booklet
  • a Raffle for Moms
  • And a Special Culinary Gift for each Mom!

 Sun. 5/11/14  11:30-1:30

$50 per person

Sorry, no children under 8 years of age please.  

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

 

55 openings available

$50.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2672

Mon, May. 12, 2014 @ 6:30 PM
"Limited Hands On" NEW! The Rage of the Ramen Noodle
 

 CookWell! 

...because wellness begins in the kitchen!

NEW!

THE RAGE OF THE RAMEN NOODLE

(Limited Hands On)

Those 25 cent bags of noodles you lived on in college been replaced by huge, flavorful bowls of noodles. 

Already wildly popular in New York, Chicago, Boston, and Los Angeles, the Japanese staple is set to blow the top off the rest of the country so get ready to slurp! 

Join Chef Benjamin Kauffman for what WILL likely be one of our most popular classes in 2014.   He’ll teach us the various style of this amazingly versatile dish and we’ll learn how to make that comforting Ramen Broth (and learn why it’s so different from “regular” broth. 

We will learn what the words “tare” and “konbu” mean, discuss garnishes (from bok choy to daikon and cilantro), meat choices and the ever popular noodles (homemade and prepared).  We will also learn that it’s really all in the “formula” and that there are viable gluten free alternatives.  

Did you know that it really does matter WHEN you add ingredients? 

Quick pickling will be covered as well as the proper thin slicing of ingredients and slow poaching eggs. 

If I were you, I would register before I finished reading this description because

that’s how popular I think this class will be! 

(Tasting) 

Mon. 5/12/14 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

$50.00

Benjamin Kauffman

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2661

Wed, May. 14, 2014 @ 6:30 PM
"Limited Hands On"FWN: Gals' Night Out: TRENDY "MINI" DESSERTS & PAIRED WINE
 

This class was moved from Fri. April 11.

Flavorful Weekend Nights at the CCKC

Gals Night Out!

Trendy “Mini” Desserts and Paired Wine

(Limited Hands On)

Oh my goodness - Dessert and Wine! Yes it can be done! Very well, I might add.  You might just be in culinary heaven with this very special “Girls’ Night Out” event!

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

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

On our deliciously decadent menu: Mini Cheese Cakes with Fresh Strawberries, Dark Chocolate Torte, Banana Bread Pudding, and Angel Food Cake Torte. With each lovely creation, we’ll “sniff, swirl and taste” a perfectly paired wine selection.

Not to worry, we’ll have a little savory appetizer to counterbalance all this sweetness – a lovely cheese and cracker tray. 

(Tastings & Wine Pairing) 

Wed. 5/14/14    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!

3 openings available

$60.00

Jill Means

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2673

Thu, May. 15, 2014 @ 6:30 PM
"Demo" NEW! Cooking My Way Back Home - SOUTHERN COMFORT!
 

NEW! 

COOKING MY WAY BACK HOME 

SOUTHERN COMFORT!

(Demo)


Once you meet Chef Charlie Hammond you’ll understand why he chose to teach this class.  He has that laid-back southern style and a flair for story-telling but don’t be fooled.  He knows his stuff folks! 


I ‘guar-on-tee” you’ll have a great evening and learn a LOT ! 


Today he will share with you his favorite dishes that he has perfected over the years.  Who doesn’t need to know how to nail Perfect Fried Chicken, My Mom's Mac & Cheese, Slow Cooked Greens, Buttermilk Biscuits and a down home fruit dessert to top the whole crazy good meal off.

Whew! I’m hungry!! 

(Tastings and Paired Wines)  

Thurs. 5/15/14 6:30-9:00 

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

30 openings available

$75.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2633

Fri, May. 16, 2014 @ 5:00 PM
Third Friday Local Life Event in Downtown Overland Park
 

Front of CCKC
Grab your family and friends and shop around the corner during the Local Life event! Every third Friday of the month The Culinary Center of Kansas City and many of your favorite Downtown Overland Park businesses will stay open throughout the evening to offer special Local Life events and specials. Come on down between 5-9 p.m. and join in the festivities!

Visit https://www.facebook.com/locallifeop to learn about specific events and deals happening
at your favorite foodie hotspot!

$0.00

n/a

At The Culinary Center

Event/Date Description Openings/Price/Location
2674

Fri, May. 16, 2014 @ 6:30 PM
"Hands On" FWN: White Trash Hors d'oeuvres - Just in time for Memorial Weekend!
 

Flavorful Weekend Nights at the CCKC

White Trash Hors d’oeuvres 

Just in time for Memorial Day Weekend!

(Hands On)

You know you’re a redneck  ...  when you sign up for a cooking class with a name like that!

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

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

Chef Sandy will take you through the likes of Hillbilly Weenies & Meatballs, Cooter Wing Dip, Aunt Edna’s Sister-In-Law’s Cheez-Gee-Whiz Delight, “Crack Dip,” and Trailer Park Trifle.

Sure, we’re poking some fun but Chef Sandy doesn’t know how to put out bad-tasting food so no matter how “hillbilly” these recipes sound … they will be dog gone delicious and whether you admit it or not, you'll use them over and over.

Heck you might even host your OWN “White Trash Party!

No need to be uppity …

you know you really want to take this class.

Now put down that malt liquor,

get yer backside outta that lawnchair and register will ya?


You can even dress the part - if you dare. Ha!

(Tasting, on paper plates of course) 

Fri. 5/16/14 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

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2675

Fri, May. 16, 2014 @ 6:30 PM
"Hands On" FWN: Patio Party-O! - Outa This World Grilled Appetizers & Cocktails!
 

 Flavorful Weekend Nights at the CCKC

Midwest Barbecue Institute

PATIO PARTY-O!  

Outa This World Grilled Appetizers & Cocktails!  

(Hands On)

Bring a friend for this fun class where we learn how to make some state-of-the-art appetizers and drinks. You’ll be entertaining on your patio in style my friends.

This is a fabulously fun, hands-on grilling event with award-winning BBQ’er and culinary instructor Bruce Campbell. You’ll have a lot of fun working alongside Bruce this evening – simply because he IS a lot of fun!

You’ll learn important culinary techniques and useful grilling tips from this talented pro as he teaches you a party patio menu that is perfect for springtime entertaining and SURE to be a hit at your next gathering!

Menu includes Grilled Asparagus Wraps, Sonoma Cheese Torte, Caprese Kabobs, Planked Mini-Mock Crab Cakes (made with zucchini of all things!), a variety of Bruschettas and an assortment of Grilled Stuffed Peppers.

And, NO party patio menu is complete without some “spirited” libations … so we’ll also be learning some great cocktail recipes from Bruce, (aka “The Beverage Dude”) as he shows us how to prepare Strawberry and Basil Mojitos, the “Smiling Arnold Palmer,” Triple Citrus Infusion, and “Springria.” He’ll even offer up some great suggestions for “Patio Wines” that you can serve with confidence at your next get-together.

From the sounds of it, we are pretty darn sure that

Bruce’s outdoor party class will be tremendously popular …so don’t wait to sign up!

(Dinner and Several Cocktail Tastings)

Fri. 5/16/14 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!

0 openings available

$75.00

Bruce Campbell

At The Culinary Center

Event/Date Description Openings/Price/Location
2676

Sat, May. 17, 2014 @ 10:00 AM
"Hands On" Li'l Kids in the Kitchen - "Girls & Dolls" - Kitchen Baking Party!
 

NEW! 

Li’l Kids in the Kitchen  

“Girls & Dolls” - Kitchen Baking Party!! 

(Hands On)

There’s nothing cuter than a girl and her favorite doll! Seems that we American girls really love our dolls!  We’ve designed a class especially for your daughter and her favorite doll to take together! Kids and their Adult partner will work 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 plus 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!)

 Includes:

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

(Please bring an 8- or 9-inch pie pan to class with you!)

Sat. 5/17/14 10:00-12:00

Class fee of $75.00 is per adult/child/doll team. 

Please note that “seats available” refers to the number of adult/child/doll 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!

 

4 openings available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2678

Sat, May. 17, 2014 @ 10:00 AM
"Hands On" Junior Chefs Academy - Kids Gettin' Saucy!
 

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.

Executive Chef Jim Tinkham will introduce the basic Mother Sauces: tomato, velouté, bechamel, espagnole and hollandaise. 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) 
Sat. 5/17/14 10:00-12:30  

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

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

16 openings available

$55.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2709

Sat, May. 17, 2014 @ 6:30 PM
"Hands On"FWN:COOKING WITH WINE
 

Flavorful Weekend Nights at the CCKC

This class was moved from Sat. March 1, 2014 due to weather.


NEW CLASS ADDED Saturday, May 31st


COOKING WITH WINE 


(Hands On)


Cooking with wine, like drinking wine, cultivates and enhances the flavor of foods.  It’s complexity of flavors and aroma’s is one reason it works so well as an ingredient for cooking. 


Tonight our own Exec Chef Gary Hild will show you how to cook with wine as he walks you through a variety of dishes that would please any oenophile.  Wines can be added to marinades, used to create beautiful sauces for fish and vegetables, thrown into a sauté, simmered with meats and stews or substituted for fat in dessert recipes. 


The education lies in which wines to use with which dish as well as the techniques of cooking with the grape.  Consider such dishes as Beef Shortribs Bourguignon  or Red Wine Caramel Apples, and more.  


Come discover how to cook with wine in this entertaining yet educational evening.


(Tasting & Wine Pairings) 

Sat. 5/17/14   6:30 – 9:00

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

 

0 openings available

$75.00

CCKC Exec Chef Gary Hild

At The Culinary Center

Event/Date Description Openings/Price/Location
2679

Sun, May. 18, 2014 @ 8:00 AM
"Hands On" MBQI - Ultimate Smoke Pit Workshop
 

Midwest Barbecue Institute

ULTIMATE SMOKE PIT WORKSHOP

(Hands On)

People, it doesn’t get any better than this!

Learn how to smoke in a day!!

You’ll work alongside the master himself, Chef Richard McPeake, in a full-day live demonstration class with student participation from start to finish. Our goal is that each student will go home with complete confidence to cook absolutely great barbecue!

You’ll receive significant one-on-one instruction from Chef Richard (a 30-year BBQ veteran and 30-year professional chef) as well as Bruce Campbell, a 12-year BBQ veteran and restaurant industry professional) with the goal of helping you get the most from your own equipment.

It’s all going to be covered today, folks, including the “tricks and tips of the trade” of BBQ cookery; selecting, trimming and cutting raw meats, including ribs; working with whole chickens; demos on brisket and pork butt prep; mops; how to make your ribs “bone” tender; BBQ rubs; the Sultan’s “4” flavor stages; and if that’s not enough, you’ll make your own signature rub!

Discussions on: BBQ styles and regions; smoking wood selection and use; building an efficient fire including fuel choices; controlling your fire and heat; exploding the cooking time myth; and speeding up the cooking process without burning.

When the day is done, each student will have made Baby Back Ribs, BBQ Rubbed Whole Chicken and BBQ Spiced Italian Sausage to take home and show off.

The day will end with an Award Ceremony where everyone will be presented with the coveted “Certificate of Smokology” from Chef Richard himself.

Bring your own smoker, large or small, (or reserve one of ours *) and any special attachments or favorite tools, if you like … or maybe you have your own sauce or rub you’d like to share…bring it too!

Very limited enrollment.   Class held rain or shine.

C’mon, real BBQ’s do it in the rain! 

Sun. 5/18/14 8:00-4:00 

Class Fee - $295.00

Includes all food products, wood, fuel, lunch and additional tastings.

Add a “piggy-back” spouse or partner for an additional $100 as long as you share the same smoker and same food products, wood and fuel.  

Don’t worry … you won’t have to share your lunch ‘cause we’ll feed your “piggy back” partner too!

IMPORTANT NOTE:

Call 913-341-4455 to register your “piggy-back” partner as this can’t be done online. *  And, you must call us to reserve one of our smokers, IF you are not bringing your own.

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

$295.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2630

Sun, May. 18, 2014 @ 10:00 AM
"Hands On"THE BEST WHOLE GRAIN BREAD YOU'LL EVER MAKE!
 

The Best Whole Grain Bread You’ll Ever Make!

(Hands On)


Mari Ruck has been baking whole grain bread since 1976 but she swears that since last year she has been making REALLY GOOD whole grain bread. “It’s all in the recipe and knowing what to do and when,” she says. This is a moist and chewy multi grain bread with seeds (or nuts) galore that sports a complex flavor and an exceptional appearance. Why not “jump to the front of the line” and learn in a few short hours what it took Mari years to discover!

Don your baking clothes, roll up your sleeves and join us for this fun hands-on journey into bread making.

You’ll make your own take-home, ready-to-bake bread!

(Please bring an 8x4-inch pan to class.)

(Tastings) 
Sun. 5/18/14 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!

3 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2680

Sun, May. 18, 2014 @ 6:30 PM
'Hands On" Fundamentals of Cooking with Fish
 

Fundamentals of Cooking with Fish

(Hands On)


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

Enter Executive Chef Jim Tinkham to save the day!

From pan-searing to cedar-planking to baking it up – you’ll learn all you need to know alongside a master as he shows you how to filet a salmon and then use it to create Pan-Seared, Pesto-Crusted Salmon as well as Oven-Baked Cedar-Planked Salmon with Fresh Rosemary.

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

You’ll get your hands in on some of the action as you prepare Tilapia en Papillote … a wonderful method of cooking fish because the fish stays moist and tender.

We’ll add some fresh vegetables and potatoes and call it a delicious meal!

(Tasting)  
Sun. 5/18/14 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!

 

10 openings available

$60.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2681

Mon, May. 19, 2014 @ 6:30 PM
"Demo" NEW! Food of Mexico City with Chef Jorge Rios (Mi Pueblito Mexican Rest. - Belton, MO)
 

NEW!! 

 Foods of Mexico City

with

Chef Jorge Rios

(Mi Pueblito Mexican Restaurant - Belton, MO)

(Demo)

Folks, this is the real deal!

Chef Jorge Rios is bustin’ at the seams to teach you his take on authentic Mexican cuisine found in the bustling metropolis of Mexico City.  It really does have its very own version of Mexican food – especially its “street food.” 

Please join us for a high-energy experience like no other as Chef Rios teaches you to on a journey through “kekas”, salsas, sopes, (made with masa), picaditas, agave and chia water just to name a few.  

And, he loves to add a story in there at every turn - so expect to be entertained,  as well!   

Make your reservation today! 

You’ll be sitting right next to me because I wouldn’t miss this one!  

Mon. 5/19/14 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!

26 openings available

$55.00

Jorge Rios

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2795

Mon, May. 19, 2014 @ 6:30 PM
Sushi 101
 

 

"Hands On" Sushi 101

 

It's back!


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.

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.

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

(Also offered on 6/30/14)

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

 
 
 


22 openings available

$65.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2682

Fri, May. 23, 2014 @ 6:30 PM
"Limited Hands On" FWN: Grates & Grapes - Pairing Wine with Flavorful Grilled Tapas
 

Flavorful Weekend Nights at the CCKC

Midwest Barbecue Institute

Grates & Grapes 

Pairing Wine with Flavorful Grilled Tapas

(Limited Hands On)

There is something about grilling … the outdoor setting, the atavistic pleasure of an open fire and the masculine image of the grill that, for too many people, says “beer” or “margarita.” However wine can be the perfect accompaniment to a BBQ and it’s not as filling nor as potentially embarrassing as multiple margaritas!

BBQ’s distinct flavor profile is the subject of tonight’s interactive wine pairing class and we just happen to have award-winning Grill Meister, Richard McPeake (a.k.a. Educator of “Que”), in the house to lead this culinary adventure! He absolutely, positively knows just about everything there is to know about grilling.

Chef Richard will give you the lowdown on “tapas made on the grates” and also prove that wine can be the perfect libation to pair with grilled tapas fare.

You’ll get in on some of the prep and grilling action as we learn how to prepare “Plancha” Seared Shrimp & Sausage Kabobs, Grill-Roasted Red Pepper Hummus, Grilled Mini Crab Cakes with Sweet Mustard Aioli, Crostini with Lamb Sausage & Caramelized Sweet Onions, and “Huli Huli” Chicken Kabobs.

Also expect Richard to be on point as he pairs each food item with the appropriate wine and offer up solid advice on how to select that perfect inexpensive or mid-priced wine that complements the flavors of the food without overpowering it.

(Tapas & Paired Wine)   

Fri. 5/23/14  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!

18 openings available

$75.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2683

Sat, May. 24, 2014 @ 10:00 AM
(Demo)A Well-Stocked Pantry
 

A WELL-STOCKED PANTRY

(Demo)

Wouldn’t you love to know how to build a pantry and learn basic cooking techniques so that you can turn to cook on a whim any ‘ol time you wanted? Well, this is your chance!

Learn the secrets from accomplished culinary instructor and Executive Chef Jim Tinkham.  He’ll show you how make simple, delicious meals anytime….and on a moment’s notice!

Know what pastas, grains, condiments, spices and canned goods to keep at-hand — ready to turn last night’s leftovers into tomorrow’s amazing dinner!

You’ll also learn how to make the best use of your freezer space. 

This is the stuff of real cooks, people!

(Tasting) 

Sat. 5/24/14 10:00-12:30 

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

22 openings available

$55.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2703

Sun, May. 25, 2014 @ 6:30 PM
"Demo"WALKING THE PLANK - OVER GAS OR LIVE FIRE!
 

This class was moved from April 15.

 Midwest Barbecue Institute Class


NEW!

WALKING THE PLANK - Over Gas or Live Fire!

(Demo)

"Planking" food has been around for centuries, but it's back and it's "hot"! (Sorry for the pun!)  From the Vikings to the Native American Indians, it is a method of flavor enhancing or "perfuming" foods using various unique pieces of wood.  Cherry, maple, alder, hickory, cedar, or apple are all examples.

 Chef Richard McPeak is a "master planker" (is that a word?!)  So this is your change to take in all the experience that he has to offer.

And guess what?  Planking isn't just for the outdoor grill!  It can be done indoors as well and we'll learn that too!  

Check out these planked babies:  Crab Stuffed Baby Portabellas, Crumb Baked Boston Scrod, Baked Brie with Caramelized Onions and Indoor Oven Roasted Apple Cinnamon Crumble.

            (Tasting)

Tues. 4/15/14  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!

 

 



16 openings available

$60.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2684

Wed, May. 28, 2014 @ 6:30 PM
"Hands On"The Art of Pan Sauces!
 

The Art of Pan Sauces!

(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 Fresh Portabella Marsala Wine Sauce (great for veal, pork or chicken dishes); Smitane Sauce (Lemon Sour Cream Sauce - excellent on turkey cutlets); and Balsamic Red Wine Butter Glaze for Tender Tips.

(Tasting) 
Wed. 5/28/14  6:30-9:00

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

 

20 openings available

$60.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2790

Fri, May. 30, 2014 @ 6:30 PM
"Hands On"FWN:"FRENCH LAUNDRY-INSPIRED" FAVORITES
 

Flavorful Weekend Nights at the CCKC

Yep, we added this class because we know you love it! 
Excited to see you in our kitchen! 


“French Laundry-Inspired” Favorites 

A Tribute to Thomas Keller

(Hands On)


In California Wine Country, the food is as important as the wine! That’s particularly true when you talk about The French Laundry and Bouchon, two restaurants created and operated by Thomas Keller (and located right next door to each other)!


The French Laundry embraces the ideas and techniques of classic cuisine as a “springboard” for the imagination to create new dishes whereas Bouchon, styled after the bistros of Paris, celebrates classic traditions and strives to perfect and respect great dishes.


Tonight, under the expert tutelage of Executive Chef Jim Tinkham, we will work together to create some memorable dishes inspired by Chef Keller. 


YOU get to try your hand at Keller-style dishes as you learn important culinary techniques throughout the evening.  We will, of course, celebrate our success ‘round the dinner table as we raise a toast to one another.


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


Bon appétit!

(Dinner & Paired Wines)  

Fri. 5/30/14   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!

 

1 opening available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2685

Sat, May. 31, 2014 @ 10:00 AM
"Limited Hands On"Li'l Kids in the Kitchen - A Super Heroes Culinary Adventure!
 

This class has been temporarily closed. Please stand by for additional information.
Li’l Kids in the Kitchen

A Super Heroes Culinary Adventure!!

(Limited Hands On)

Calling all Super Heroes!

We need you in a “Flash” at Super Hero Headquarters (aka The Culinary Center of Kansas City) for a SMASHING good time in the kitchen as we pay tribute to our favorite Super Heroes!

Our Lil’ Chefs and their adult cooking partners will work together as a “dynamic duo” under the tutelage of mild-mannered culinary instructor, Tony Bien.

Tony will teach us how to make “One-Two” Punch (get it?!) and a green (healthy!) smoothie called Hulk Juice! We’ll call upon our “super powers” as we create Spiderman Spaghetti with Iron Man Meatballs. To round out our culinary adventure we’ll make a yummy Captain America “Surprise” Dessert! Your mission, if you choose to accept it....is to to sign up for this class right away!  Capes optional, but definitely bring your camera to capture the fun! 

(Lunch)

 Sat. 5/31/14 10:00-12:00 

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

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

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

0 openings available

$75.00

Tony Bien

At The Culinary Center

Event/Date Description Openings/Price/Location
2686

Sat, May. 31, 2014 @ 10:00 AM
"Hands On"The Italian Pizza Kitchen
 

The Italian Pizza Kitchen 

(Hands On)

This is the real deal, folks … with a REAL Sicilian chef! 

You’re gonna love Sandy DiGiovanni! 

She’s fun, funny and engaging

and SHE KNOWS PIZZA

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

Buon appetito!

(Light Lunch) 

Sat. 5/31/14 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!

 

15 openings available

$50.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2687

Sat, May. 31, 2014 @ 6:30 PM
"Hands On"FWN: Table Among the Vines
 

 Flavorful Weekend Nights at the CCKC

  Table Among the Vines

(Hands On)

If you've ever visited California wine country in the spring, you know that when the weather starts to warm, the earth begins to exude the smell of delicate new life.  The vines wake up and the fruit trees begin to blossom.  Ahhh.....Spring has arrived.

Let's gather on a beautiful spring evening and help prepare an elegant dinner inspired by the intoxicating California wine country.  

Executive Chef Jim Tinkham will begin the evening by demonstrating various recipes.  Then, you'll try your hand at those same techniques.

 What a perfect way to learn to cook

and celebrate the lovely foods of this region.  

Our menu will feature ingredients and dishes reminiscent of bucolic vineyards of California such as Roasted Beet & Asparagus Salad tossed with a Champagne Vinaigrette & Butter Lettuce, Primavera Chicken Roulade with a Chardonnay Wine Sauce, and we'll end the evening with warm Apple Fritters & Crème Anglaise dusted with powdered sugar.  

It will be an evening to remember!

(Dinner and Paired Wine)

Sat. 5/31/14  6:30-9:00  

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

17 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2800

Sat, May. 31, 2014 @ 6:30 PM
"Hands On"FWN:COOKING WITH WINE
 

Flavorful Weekend Nights at the CCKC

 

COOKING WITH WINE 


(Hands On)


 

Cooking with wine, like drinking wine, cultivates and enhances the flavor of foods.  It’s complexity of flavors and aroma’s is one reason it works so well as an ingredient for cooking. 


Tonight our own Exec Chef Gary Hild will show you how to cook with wine as he walks you through a variety of dishes that would please any oenophile.  Wines can be added to marinades, used to create beautiful sauces for fish and vegetables, thrown into a sauté, simmered with meats and stews or substituted for fat in dessert recipes. 


The education lies in which wines to use with which dish as well as the techniques of cooking with the grape.  Consider such dishes as Beef Shortribs Bourguignon  or Red Wine Caramel Apples, and more.  


Come discover how to cook with wine in this entertaining yet educational evening.


(Tasting & Wine Pairings) 

Sat. 5/31/14   6:30 – 9:00

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

16 openings available

$75.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2688

Sun, Jun. 1, 2014 @ 10:00 AM
"Hands On"Hands-On Cinnamon Rolls
 

Hands-On 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. 6/1/14 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!

11 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2689

Sun, Jun. 1, 2014 @ 10:00 AM
"Demo"California Wine Country Brunch
 

CALIFORNIA WINE COUNTRY BRUNCH

(Demo)


It’s Sunday morning in California Wine Country. You open your window to the bucolic scenery of rows of vines with the Mayacamas Mountains as a backdrop.  Your visit thus far has included your fair share of wineries and local cafes and now your search is for the perfect Sunday brunch. 


Let’s explore the best of the best today including some Chef Thomas Keller (French Landry) inspired brunch dishes that represent wine country’s finest. 


Join Chef Charlie Hammond as he channels California wine country with a nod to Chef Keller’s flavors, style and presentation all focusing on brunch foods.  Don’t be fooled by Chef Hammond’s down to earth teaching style – this guy knows his way around a kitchen and knows how to “bring it home” with a high end menu like he’ll be presenting to you today.


Bring your appetite and maybe even a camera

because you will be amazed by the magic that will happen this morning in our kitchen! 


You’ll learn dishes such as a perfect quiche recipe plus an explanation of variations that you can recreate at home, Chilled Asparagus and Prosciutto Salad with Poached Egg, an amazing Brined Pork Tenderloin (one of Charlie’s favorites!), Scallion Potato Cakes and a Pineapple Upside Down Cake – done “Keller style”, and more. 


Sign up early…this one’s gonna fly! 


(Tastings & Brunch Cocktails)  

Sun 6/1/14 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!

27 openings available

$55.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2690

Sun, Jun. 1, 2014 @ 6:30 PM
"Limited Hands On"For The Love Of Chocolate
 

For the Love of Chocolate 

(Limited Hands On)

Prepare yourself for a most decadent class

taught by a chocolate lover and amazing baker Christina Robson!

Tonight’s class will include instruction on the various types and styles of chocolate (there’s more than Hershey’s out there folks). 

You’ll dive in to a pool of chocolate goodness as you taste Silky Chocolate Cheesecake, Chocolate Kahlua Bites, and classic Boca Negra…Boca what?!!! You’ll have to sign up to find out (no googling!)

Finally, you’ll roll up your sleeves, throw on an apron and try your hands at creating classic chocolate Bouchons to take home and enjoy!

(Tastings) 

Sun. 6/1/14  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!

18 openings available

$60.00

Christina Robson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2691

Sun, Jun. 1, 2014 @ 6:30 PM
"Demo"Delectable Desserts
 

DELECTABLE DESSERTS

(Demo)


Come get trained in classic desserts!  Once learned, these techniques can be applied to so many recipes. 

Learn, step-by-step, how to create classic desserts including Pate a Choux (Cream Puffs) along with a luscious cream filling; Puff Pastry Apple Tarts; Miniature Dessert Cups with Flavored Cream; and how to make homemade Sorbet in a variety of flavors.  

We’ll cover a multitude of culinary techniques and enjoy tastings along the way. 

(Tastings) 

Sun. 6/1/14 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!

25 openings available

$55.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2692

Mon, Jun. 2, 2014 @ 6:30 PM
"Hands On"Introduction to Sauce-Making
 

Introduction to Sauce-Making

(Hands On)


Join an accomplished culinary instructor and Executive Chef Jim Tinkham for this very popular introductory course on sauces.

You’ll meet the basic Mother Sauces: tomato, velouté, bechamel, espagnole and hollandaise. Then you’ll learn types of roux and other thickening agents, stocks, building upon the basic sauces, application of sauces in relevant recipes and meal menus.

You’ll get hands-on experience tonight

that will take your cooking skills to a whole new level.

Promise!

(Tasting)  
Mon. 6/2/14  6:30-9:00 

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

17 openings available

$55.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2693

Wed, Jun. 4, 2014 @ 10:00 AM
"Hands On"Junior Chefs Academy - Fundamentals of Cooking Great Breakfast Fare
 

  Fundamentals of Cooking Great Breakfast Fare     

(Hands On)

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

We’ll start by learning the fundamentals of cooking with eggs as we create a yummy frittata with your favorite toppings. We’ll discover the art of the creating a favorite snack...granola! We'll build our own parfaits with this delicious treats. 

Finally we'll round out the day, with the ultimate breakfast sandwich, the Monte Cristo! (sounds like a famous place in Europe huh? Well, technically it is!)

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

(Tasting)
Wed. 6/4/14 10:00-12:30

 

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

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

10 openings available

$50.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2701

Thu, Jun. 5, 2014 @ 6:30 PM
"Hands On"Girls Night Out! - GRILLS GONE TOTALLY WILD!
 

Midwest Barbecue Institute

Girls Night Out! 

GRILLS GONE TOTALLY WILD!   

(Hands On)

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

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

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

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

(Dinner and Cocktail Tastings)  
Thurs. 6/5/14  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!

14 openings available

$65.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2695

Fri, Jun. 6, 2014 @ 6:00 PM
"Hands On" NEW! PRO-SERIES Adult "SUMMER BOOT CAMP" Day 1
 

NEW!!

PRO-SERIES

Intensive 3-Day Weekend

ADULT

“SUMMER BOOT CAMP”

for the Serious Cook!

(Hands On)

If you thought summer camp was just for kids….think again!!

We are thrilled to be adding a brand new intensive 3-day  Adult “Summer Boot Camp” to our uber popular Professional Cooking series….and this one is sure to knock your culinary socks off! 

Join Award-Winning Executive Chef Richard McPeake

as he exposes you to the basics of cooking! 

As a graduate of the prestigious Culinary Institute of America, Chef Richard will start with knife skills and take it from there.  You’ll cover all of the basics of cooking…..AND you’ll have lots of fun and make new friends along the way!

Heck, since it’s Summer Camp

we might even sing “Kumbaya”, if you want!”

This course is a must-have for anyone who is serious about learning how to cook and will give you the confidence to jump-start your cooking skills at home.

Techniques taught will include knife skills, fabrication of a whole chicken and making soups from scratch, including a homemade chicken stock. You’ll learn pan sauces such as “Jus Lie” and roux, brunch menus, perfect risotto and much more.

When you complete THIS summer camp,

you’ll have a lot more than mosquito bites to take home. 

You’ll be armed with a whole new outlook on cooking!

FRI. 6/6/14 6:00-9:00

SAT: 6/7/14  9:00-3:00

SUN.  6/8/14 9:00-3:00

(See full class descriptions below)

Registration fee of $695 includes:

  • 3 Days of intensive and amazing cooking classe
  • Tastings
  • Lunch
  • AND a complimentary chef’s toque!

 

 DAY 1:

The first class will focus on advanced knife skills including the fabrication of a whole chicken and making a delicious homemade roasted chicken stock. Chef Richard will also cover “cutting edge” techniques like “rolling” a pepper and “turning” a potato. You’ll learn how to fabricate a whole chicken and create a homemade roasted chicken stock.

 DAY 2:

The second class focuses on making fresh, homemade soups including homemade dumplings. You’ll also explore the world of salads and make a fresh Crème Vinaigrette and an Eggless Caesar Salad Dressing.  Finally, Chef Richard will teach the essential skills needed for perfect pan sauces including de-glazing, and proper thickening techniques for roux’s and reductions. 

 DAY 3:

 

 

Day 3 starts with learning the basics of making breakfast including the art of the egg including Eggs Benedict with “fresh” Hollandaise Sauce as well as homemade sausage! Chef Richard will also teach you how to trim and stuff a pork tenderloin, meat “netting”, and make a delicious “Duexelle Stuffing with Goat Cheese” and the perfect Sweet & Savory Risotto on the side.  

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

15 openings available

$695.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2696

Fri, Jun. 6, 2014 @ 6:30 PM
"Hands On" FWN:Tamale-Making 101 with the Lara Sisters!
 

Flavorful Weekend Nights at the CCKC

Tamale-Making 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. And 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, people -

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

 and learn all about the fantastically versatile AND easy-to-freeze tamale!

And here’s a bonus.... you’ll even take home a half-dozen tamales to share (or not)! 

(Tastings) 
Fri. 6/6/14 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!

17 openings available

$75.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2695

Sat, Jun. 7, 2014 @ 9:00 AM
"Hands On" PRO-SERIES 3-Day Adult "SUMMER BOOT CAMP" - Day 2
 

NEW!!

PRO-SERIES

Intensive 3-Day Weekend

ADULT

“SUMMER BOOT CAMP”

for the Serious Cook!

(Hands On)

If you thought summer camp was just for kids….think again!!

We are thrilled to be adding a brand new intensive 3-day  Adult “Summer Boot Camp” to our uber popular Professional Cooking series….and this one is sure to knock your culinary socks off! 

Join Award-Winning Executive Chef Richard McPeake

as he exposes you to the basics of cooking! 

As a graduate of the prestigious Culinary Institute of America, Chef Richard will start with knife skills and take it from there.  You’ll cover all of the basics of cooking…..AND you’ll have lots of fun and make new friends along the way!

Heck, since it’s Summer Camp

we might even sing “Kumbaya”, if you want!”

This course is a must-have for anyone who is serious about learning how to cook and will give you the confidence to jump-start your cooking skills at home.

Techniques taught will include knife skills, fabrication of a whole chicken and making soups from scratch, including a homemade chicken stock. You’ll learn pan sauces such as “Jus Lie” and roux, brunch menus, perfect risotto and much more.

When you complete THIS summer camp,

you’ll have a lot more than mosquito bites to take home. 

You’ll be armed with a whole new outlook on cooking!

FRI. 6/6/14 6:00-9:00

SAT: 6/7/14  9:00-3:00

SUN.  6/8/14 9:00-3:00

(See full class descriptions below)

Registration fee of $695 includes:

  • 3 Days of intensive and amazing cooking classes
  • Tastings
  • Lunch
  • AND a complimentary chef’s toque!

 

 DAY 1:

The first class will focus on advanced knife skills including the fabrication of a whole chicken and making a delicious homemade roasted chicken stock. Chef Richard will also cover “cutting edge” techniques like “rolling” a pepper and “turning” a potato. You’ll learn how to fabricate a whole chicken and create a homemade roasted chicken stock.

 DAY 2:

The second class focuses on making fresh, homemade soups including homemade dumplings. You’ll also explore the world of salads and make a fresh Crème Vinaigrette and an Eggless Caesar Salad Dressing.  Finally, Chef Richard will teach the essential skills needed for perfect pan sauces including de-glazing, and proper thickening techniques for roux’s and reductions. 

 DAY 3:

 

 

Day 3 starts with learning the basics of making breakfast including the art of the egg including Eggs Benedict with “fresh” Hollandaise Sauce as well as homemade sausage! Chef Richard will also teach you how to trim and stuff a pork tenderloin, meat “netting”, and make a delicious “Duexelle Stuffing with Goat Cheese” and the perfect Sweet & Savory Risotto on the side.  

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

15 openings available

$695.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2697

Sat, Jun. 7, 2014 @ 10:00 AM
"Hands On"ALL-DAY ITALIAN COOKING COURSE!
 

ALL-DAY

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) 

Sat. 6/7/14 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!

18 openings available

$125.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2698

Sat, Jun. 7, 2014 @ 6:30 PM
"Limited Hands On" NEW! FWN:Exotic Indian Cuisine
 

 Flavorful Weekend Nights at the CCKC

 NEW! 

Exotic Indian Cuisine

(Limited Hands On)


It’s another entertaining and flavorful Sunday night at CCKC!


Spice up your life (and your cooking) with a tantalizing evening of Indian cuisine with our newest instructor – Chef Sohaila Humayon. Take the mystery out of using spices by understanding each spice and its contribution to the taste of a dish. Freshly roasted and grounded spices are used to create an amazing array of appetizing and aromatic dishes. See, touch, and smell the spices used in this cuisine as Chef Sohaila explains each one’s role in a spice blend, and try your hand with Sohaila at your side.

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

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


(Tasting & Paired Wines)   

Sat. 6/7/14  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

$65.00

Sohaila Humayon

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2695

Sun, Jun. 8, 2014 @ 9:00 AM
"Hands On" PRO-SERIES 3-Day Adult "SUMMER BOOT CAMP" - Day 3
 

NEW!!

PRO-SERIES

Intensive 3-Day Weekend

ADULT

“SUMMER BOOT CAMP”

for the Serious Cook!

(Hands On)

If you thought summer camp was just for kids….think again!!

We are thrilled to be adding a brand new intensive 3-day  Adult “Summer Boot Camp” to our uber popular Professional Cooking series….and this one is sure to knock your culinary socks off! 

Join Award-Winning Executive Chef Richard McPeake

as he exposes you to the basics of cooking! 

As a graduate of the prestigious Culinary Institute of America, Chef Richard will start with knife skills and take it from there.  You’ll cover all of the basics of cooking…..AND you’ll have lots of fun and make new friends along the way!

Heck, since it’s Summer Camp

we might even sing “Kumbaya”, if you want!”

This course is a must-have for anyone who is serious about learning how to cook and will give you the confidence to jump-start your cooking skills at home.

Techniques taught will include knife skills, fabrication of a whole chicken and making soups from scratch, including a homemade chicken stock. You’ll learn pan sauces such as “Jus Lie” and roux, brunch menus, perfect risotto and much more.

When you complete THIS summer camp,

you’ll have a lot more than mosquito bites to take home. 

You’ll be armed with a whole new outlook on cooking!

FRI. 6/6/14 6:00-9:00

SAT: 6/7/14  9:00-3:00

SUN.  6/8/14 9:00-3:00

(See full class descriptions below)

Registration fee of $695 includes:

  • 3 Days of intensive and amazing cooking classes
  • Tastings
  • Lunch
  • AND a complimentary chef’s toque!

 

 DAY 1:

The first class will focus on advanced knife skills including the fabrication of a whole chicken and making a delicious homemade roasted chicken stock. Chef Richard will also cover “cutting edge” techniques like “rolling” a pepper and “turning” a potato. You’ll learn how to fabricate a whole chicken and create a homemade roasted chicken stock.

 DAY 2:

The second class focuses on making fresh, homemade soups including homemade dumplings. You’ll also explore the world of salads and make a fresh Crème Vinaigrette and an Eggless Caesar Salad Dressing.  Finally, Chef Richard will teach the essential skills needed for perfect pan sauces including de-glazing, and proper thickening techniques for roux’s and reductions. 

 DAY 3:

 

 

Day 3 starts with learning the basics of making breakfast including the art of the egg including Eggs Benedict with “fresh” Hollandaise Sauce as well as homemade sausage! Chef Richard will also teach you how to trim and stuff a pork tenderloin, meat “netting”, and make a delicious “Duexelle Stuffing with Goat Cheese” and the perfect Sweet & Savory Risotto on the side.  

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

15 openings available

$695.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2699

Mon, Jun. 9, 2014 @ 6:30 PM
"Limited Hands On" NEW! Eat Like a Caveman - The Paleo Plan
 

CookWell! 

 ...because wellness begins in the kitchen!

 

NEW!

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 a true 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. 6/9/14 6:30-9:00 

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

11 openings available

$60.00

Benjamin Kauffman

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2700

Tue, Jun. 10, 2014 @ 10:00 AM
"Hands On"Junior Chefs Academy - Kids Play with Knives!
 

 Kids Play with Knives!  

(Hands On)

Learn all about knife safety in the kitchen including how to choose a knife that’s right for your hand, how to sharpen your knife correctly, and how to store knives properly.

We’ll learn and practice the basic “cuts” used in the kitchen including dicing, mincing, chopping and julienne cuts. Much time will be spent practicing on the right “hold” of the knife and the very important use of the “chef’s claw” to make sure our young chefs are safe with any food preparation – here and at home!

We’ll also discuss safety issues in the kitchen including the importance of proper attire, cooking with fire, and handling hot pots and pans.

An essential course for any Junior Chef cook!

(Snacks) 

Tues. 6/10/14 10:00-12:30 

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

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

15 openings available

$50.00

Tony Bien

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2702

Tue, Jun. 10, 2014 @ 6:30 PM
"Hands On" The "Best of Summer" Fruit Desserts
 

CookWell! 

 ...because wellness begins in the kitchen!

The “Best of Summer” Fruit Desserts

(Hands On)

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

We’ve got a “peach” of an instructor in Jill … she holds a Food Science degree, did a stint at Maytag’s Test Kitchen where she tested equipment and developed recipes and has since published her own first cookbook to rave reviews in 2011. And boy can she cook!

Jill’s Fresh Strawberry Shortcake starts with her made-from-scratch biscuits topped with perfectly sweetened strawberries and a dollop of homemade whipping cream. Her Triple Berry Pie is a real “blue-ribbon winner” with stars like raspberries, blueberries and blackberries baked in a delicate yet versatile pastry crust that will certainly become your all-time favorite.

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

(Tasting)  

Tues. 6/10/14 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!

18 openings available

$55.00

Jill Means

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2708

Wed, Jun. 11, 2014 @ 6:30 PM
"Hands On"Let's Learn the Art of Saute!
 

Let’s Learn The Art of Saute!

(Hands On)

If you want to learn the art of sauté, you have to actually get in there and DO IT! No one believes that more than Chef Jesse Vega. He has designed a high hands-on class to learn the art (and science) of sauté!

He teaches technique … you 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 sampling as we prepare classic sauté dishes such as Sautéed Mushrooms, Grilled Onion Medley with Grilled Beef Medallion, Sautéed Chicken Breast with Chardonnay Pan Sauce, Sautéed Spinach, and Sautéed Tilapia with Lemon, Capers and White Wine.

(Tastings) 

Wed. 6/11/14  6:30-9:00 

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

12 openings available

$65.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2710

Fri, Jun. 13, 2014 @ 6:30 PM
"Hands On" FWN:Cooking Without Recipes
 

Flavorful Weekend Nights at the CCKC

Cooking Without Recipes –

An Interactive Cooking Party!

(Hands On)

Got your attention, didn’t we?

Yes … we are absolutely serious about this class and so is CCKC Exec. Chef Gary Hild, instructor extraordinaire.  Taking this class is a step toward a lot more freedom in your kitchen. It’s a step closer to cooking the way many professional chefs do – by relying on their senses: taste, touch, sight, smell, sound and undoubtedly … common sense!

You will learn a great deal about food tonight as he teaches us some basic guidelines and techniques for learning to cook instinctually – without recipes.  It’s kind of an Iron Chef thing but with a “cheat sheet!”

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

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

(Tasting & Wine Pairings) 

Fri. 6/13/14   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!

3 openings available

$75.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2711

Sat, Jun. 14, 2014 @ 10:00 AM
"Limited Hands On"Gluten-Free Made Easy-Schmeasy!
 

CookWell! 

 

...because wellness begins in the kitchen!

Gluten-Free Made Easy Schmeasy!

(Limited Hands On)


Some people think that living a gluten-free lifestyle means sacrificing flavor. That is simply not true and to prove it, culinary instructor Katie Newell is in our kitchen armed with a flavor-filled gluten-free menu guaranteed to please even the most skeptical palate.

(Pssst …  if you don’t tell ‘em these are gluten-free dishes, they probably won’t know!)

More and more people are discovering that their physical ailments are a direct result of cooking with wheat, oats, barley or rye. And more of you are asking us for gluten-free cooking classes to learn new recipes to add to your culinary arsenal.

That’s why we couldn’t be happier to have Katie here to share this flavorful menu: Bacon, Corn & Shrimp Risotto (a dish in which Katie uses Quinoa instead of rice); Coconut Crusted Chicken Tenders (we’ll explore other gluten-free breading options and how to use them, too); Leek, Wild Rice & Mushroom Soup (learn great gluten-free alternatives to thickening stews and soups); and Creamy Eggplant Lentils (yes, you can make satisfying side dishes that everyone will enjoy!).

You’ll be in good hands with Katie as your teacher – she breaks the recipes down in bite-size, easy-to-understand morsels – and explains everything so well that even the most inexperienced cook will walk away with much gained insight and the confidence to recreate these dishes at home. You’ll learn all the methods and techniques so you can recreate everything in your own kitchen … successfully!

Bring your questions

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

(Tasting) 

Sat. 6/14/14 10:00-12:30  

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

14 openings available

$60.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2712

Sun, Jun. 15, 2014 @ 10:00 AM
"Hands On" MBQI - Grillin' and Chillin' with Dad!A Special Father-and-Child Grilling Class!
 

Midwest Barbecue Institute

GRILLIN’ & CHILLIN’ WITH DAD!

A Special Father-and-Child Grilling Class!

(Hands On)

Today is Father’s Day!  

Give Dad a unique experience this year …

a grilling class with his son or daughter!

You’ll both be hangin’ with the Grill Meister Chef Richard McPeake (who is a father, too by the way)! Celebrate for a few special hours as you take one of our most requested grilling class – one that covers “perfectly grilled steaks.”

Working as a team under the tutelage of Chef Richard (an award-winning BBQ’er, CIA graduate and cookbook author) and Bruce Campbell (the Food & Beverage Guy), you’ll be grilling like pros in no time! You’ll learn the right way to prepare your grill, what grill temperatures to maintain, all about grill safety, and how timing is critical in grilling the perfect steak.

Chef Richard will also teach you how to determine doneness and the importance of patience as you allow your grilled steak to rest. We’ll learn about choosing the right cuts of steaks and how to get them prepped, seasoned and ready for the grill. And then … the grilling begins!

On the grill, for your tasting pleasure: Fiery Flank Steak, Grilled Strips with Jalapeno Marinade, Skirt Steak with Cumin & Sweet Onion Salsa, Grilled Thick Rib Eyes with Ancho Garlic Wet Rub … all served with some “Just-for-Dad” sides like Grilled Cheese-Stuffed Baby Portabella Mushrooms and Fresh Rosemary Grilled Potatoes! How do you like your steak, Dad? Grilled to perfection!

(Please note that there is a minimum age of 12 to take this class,

but we do NOT have a maximum age!)

(Tasting) 

Sun. 6/15/14 10:00-2:00  

Class fee of $110.00 is per Father/Child team. 

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

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

2 openings available

$110.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2713

Tue, Jun. 17, 2014 @ 6:30 PM
"Hands On"SautéWorkshop
 

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-requisite required)

(Tastings) 

Tue. 6/17/14  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!

17 openings available

$65.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2714

Wed, Jun. 18, 2014 @ 6:30 PM
"Demo" OSSO BUCCO & THE TRUE JOYS OF THE LESSER CUTS
 

OSSO BUCCO &

THE TRUE JOYS OF THE LESSER CUTS

(Demo)


You know the veal shank as the beloved Italian dish of  Osso Bucco. (Who doesn’t love that dish?)  Well there is also the braised lamb shank and the braised pork shank that produces similarly beautiful dishes. 


Did you know that this cut of meat is really considered a “lesser” cut?  But here’s the secret…it’s knowing how and what to buy, basic braising techniques and some general rules regarding flavoring.  You can create these stellar dishes right in your own kitchen. 


Join Chef Charlie Hammonds, who knows what a shank really is  - both in the kitchen and on the golf course I might add.  He will explain exactly how to create all kinds of dishes with veal, pork and lamb shank. 


Get ready for (yep you guessed it) Osso Bucco served with Mixed Mushroom Risotto, Rosemary Tomato Braised Lamb Shanks over Gorgonzola Cheese Grits and Braised Pork Shanks over Czech-Style Kraut  With Apples, Bacon and Potatoes. 


(Tasting) 

Wed. 6/18/14 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!

26 openings available

$60.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2633

Fri, Jun. 20, 2014 @ 5:00 PM
Third Friday Local Life Event in Downtown Overland Park
 

Front of CCKC
Grab your family and friends and shop around the corner during the Local Life event! Every third Friday of the month The Culinary Center of Kansas City and many of your favorite Downtown Overland Park businesses will stay open throughout the evening to offer special Local Life events and specials. Come on down between 5-9 p.m. and join in the festivities!

Visit https://www.facebook.com/locallifeop to learn about specific events and deals happening
at your favorite foodie hotspot!

$0.00

n/a

At The Culinary Center

Event/Date Description Openings/Price/Location
2715

Fri, Jun. 20, 2014 @ 6:30 PM
"Limited Hands On" FWN:BBQ & BOOZIN' TOO!
 

Flavorful Weekend Nights at the CCKC

Midwest Barbecue Institute

BBQ & BOOZIN’ TOO!

(Limited Hands On)

 

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

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

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

While we’re at it, we’ll learn some cocktail mixing skills like the “Corona Limeade” and “Bourbon Apple Infusion”.

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

(Tasting & Paired Wines)   
Fri. 6/20/14  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!

18 openings available

$75.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2716

Fri, Jun. 20, 2014 @ 6:30 PM
"Hands On" NEW!FWN: 50 Shades of Dinner
 

Flavorful Weekend Nights at the CCKC

NEW!

50 Shades of Dinner

(Hands On)

When two people take a special liking to each other (say, for example, a college graduate and young business magnate) and decide to cook dinner together, they want a menu that would be both sassy and sumptuous, don’t you think? 

Join Chef Sandy DiGiovanni as we learn “hands-on” how to make a menu for date night that will fan the flames of love.  Let’s start with an Inner Goddess Cocktail (pomegranate margarita), a perfect  “first date” cocktail for the Anna’s of the world. 

Then let’s chase our love of cooking with wild abandon and make some appetizers such as Bang Bang Shrimp and Oysters In The Raw. If you were to fantasize about the perfect entrée it might be Chef Sandy’s cousin Christian’s favorite dish -- Sultry Cod with Asparagus in Bacon Bondage served with Whipped Potatoes, of course!  

Dessert would be something that would end the evening with your taste buds aquiver … like perhaps something with a wonderful vanilla flavor.  But wait, we don’t just want to do it “vanilla” do we?  Noooooo….so we will add a decadent chocolate dessert. 

Whew!  If we allowed cigarette smoking in the Culinary Center, that would be next. 

But we don’t. 

Instead you’ll have to enjoy the party favors of none other than…  licorice whips.  Did you have to ask?

  Set your cooking skills ablaze and register early! 

(Tastings and Paired Wines)   

Fri. 6/20/14 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!

18 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2718

Sat, Jun. 21, 2014 @ 10:00 AM
"Hands On"HOMEMADE SANDWICH BREADS
 

HOMEMADE SANDWICH BREADS

(Hands On)

Whether it’s a grinder, a Dagwood, a club or a hoagie, the bread plays the starring roll in any sandwich.  Why not make it the best it can be. Our own “crack” bread baker, Paul McCool, would like to show you how. 

Whether you are a sweetie or a crusty curmudgeon, he has some versatile breads that will magically transform from traditional loaf to dinner rolls, hot dog buns, dipping bread, etc. Portuguese Sweet Bread (think King's Hawaiian rolls, only better) is a tender, rich, and mildly sweet bread that shines as dinner rolls, or as the sturdy base for a pulled pork sandwich, or as a loaf for your work week lunches.

You can even make your own hamburger or hotdog buns with it! Ciabatta, which is crusty on the outside and bubbly on the inside, is the perfect foil for your favorite hoagie sandwich fillings, or as dinner rolls, or for dipping in olive oil with your Italian-themed meals.

Instructor Paul McCool will lead you through the process of mixing, kneading, fermenting, shaping, and baking these very different breads.

This hands-on class will teach you the skills you need and send you away with dough to bake at home for family or friends; just imagine how good your home will smell with fresh bread baking in the oven!

(Tastings, light lunch and take home dough) 

Sat 6/21/14 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!

15 openings available

$75.00

Paul McCool

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2717

Sat, Jun. 21, 2014 @ 10:00 AM
"Hands On" Healthy Cooking MAKEOVER...In A Weekend! (Day 1)
 

CookWell! 

 

...because wellness begins in the kitchen!

Healthy Cooking MAKEOVER!

 In A Weekend! 

(Hands On)

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

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

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

Check out the full recipe line-up below!

You’ll “up” your grain quotient as well as your confidence in your ability to “do this thing!” Your taste buds will not be left behind like a stale doughnut either.

One weekend and you're on your way to a whole new way of cooking! It’s that simple.

Now about those jeans … YES YOU CAN!

Classes Include:

 

  • Tastings and lunch Saturday and Sunday
  • Recipes with complete nutritional information
  • Graduation certificate
  • AND a great big sense of pride for a job well done!

 

This makes an excellent gift!

Perfect for a newly married couple, a college grad,

a retired friend looking for a new hobby …or for yourself

just because you always wanted to learn how to cook (or learn how to cook better)!

(Class size limited)

(Tasting & Lunch – Both Days)  
Sat. 6/21/14  10:00-3:00   

Sun. 6/22/14  10:00-3:00

Class Fee - $289.00 for both days

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

Saturday:

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

 

 

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

12 openings available

$289.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2719

Sat, Jun. 21, 2014 @ 6:30 PM
"Hands On" FWN: Cooking for Couples: An Elegant Dinner for Two!
 

Flavorful Weekend Nights at the CCKC

Cooking for Couples:

An Elegant Dinner for Two!

(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 Scallop Quesadillas with Sauce Crema and Salsa Verde; Spinach Salad with Goat Cheese and Peppadew Dressing; Potato-Wrapped Tilapia Filet with Prosciutto and Champagne Beurre Blanc Sauce; and, for dessert … Chocolate Bouchons with Vanilla Bean Anglaise.

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

(Dinner and Paired Wine)  

Sat. 6/21/14  6:30-9:00 

$150.00 per couple

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

4 openings available

$150.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2717

Sun, Jun. 22, 2014 @ 10:00 AM
"Hands On"Healthy Cooking MAKEOVER...In A Weekend! (Day 2)
 

CookWell! 

 

...because wellness begins in the kitchen!

Healthy Cooking MAKEOVER!

 In A Weekend! 

(Hands On)

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

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

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

Check out the full recipe line-up below!

You’ll “up” your grain quotient as well as your confidence in your ability to “do this thing!” Your taste buds will not be left behind like a stale doughnut either.

One weekend and you're on your way to a whole new way of cooking! It’s that simple.

Now about those jeans … YES YOU CAN!

Classes Include:

 

  • Tastings and lunch Saturday and Sunday
  • Recipes with complete nutritional information
  • Graduation certificate
  • AND a great big sense of pride for a job well done!

 

This makes an excellent gift!

Perfect for a newly married couple, a college grad,

a retired friend looking for a new hobby …or for yourself

just because you always wanted to learn how to cook (or learn how to cook better)!

(Class size limited)

(Tasting & Lunch – Both Days)  
Sat. 6/21/14  10:00-3:00   

Sun. 6/22/14  10:00-3:00

Class Fee - $289.00 for both days

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

Saturday:

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

 

 

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

12 openings available

$289.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2720

Sun, Jun. 22, 2014 @ 12:00 PM
"Demo"MBQI - The "Art of Smokology" - Smoking 101
 

Midwest Barbecue Institute

The “Art of Smokology”®

SMOKING 101

(Demo)

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

Let the “Smoke Fest” begin as you join competition champion and accomplished chef, Richard McPeake (a/k/a Educator of “Que”) 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.

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

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

Folks, this is the quintessential class on smoking!

This is a demonstration class,

so prepare to take notes!

(Tastings) 
Sun. 6/22/14  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!

27 openings available

$80.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2721

Mon, Jun. 23, 2014 @ 6:30 PM
"Limited Hands On"It's Chicken Tonight!
 

It’s Chicken Tonight!

(Limited Hands On)

This is a “must-take” class for all of you who make chicken a regular part of your dining repertoire.  (This would be pretty much EVERYONE!)

Join accomplished culinary instructor, Executive Chef Jim Tinkham, for another informative class designed to give you all the fundamentals necessary for cooking with poultry.

You’ll learn poultry buying rules, fresh versus frozen, handling techniques, safety considerations, storage essentials, cleaning, prepping procedures, how to cut up a whole chicken, identification of parts, cooking temperatures, and the five basic cooking methods applicable to poultry – roasting, frying, baking, poaching and grilling. No stone will be left unturned!

You’ll don an apron and get some hands-on practice as you help to create some of the recipes we’ll be making tonight like “Cobb Salad Stuffed” Chicken Breast (doesn’t THAT sound interesting!); Pan-Seared Chicken with Artichoke Piccata and Warm Wilted Greens (all prepared in one easy, breezy pan!); and Oven Roasted Whole Chicken stuffed with Citrus and Fresh Herbs (it’s gonna smell incredible in here tonight!).

We’ll have a “clucking” good time!

(Tasting) 
Mon. 6/23/14   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!

17 openings available

$60.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2722

Fri, Jun. 27, 2014 @ 6:30 PM
"Limited Hands On" FWN: MBQI - Cooking for Couples -Tuscan Grill for Two!
 

Flavorful Weekend Nights at the CCKC

Midwest Barbecue Institute

Cooking for Couples -

Tuscan Grill For Two

(Limited Hands On)

 

We’re stirring up a little romance on the grill tonight as our senses take a journey to the lush green rolling hills, bucolic vineyards and old-world charm of Tuscany. The words “Tuscan” and “grilling” just seem to go together naturally!

The Tuscan grill is all nuance with minimal interference on the natural flavor of the primary ingredient. There are no sweet barbecue sauces to overwhelm the senses … no sweet-and-sour glazes to interfere with the fire-roasted flavors of Tuscany. Marinades and natural flavors are important, but they are lighter and comprised of only a handful of really good ingredients: olive oil, citrus, wine, garlic, a few herbs and some aged balsamic.

Today under the tutelage of two grilling pros – Professional Chef Richard McPeake and Bruce Campbell, our cooking duos will learn all about fire-roasting as we cook directly on the hot coals of the grill – searing the grilled meat in the traditional old-world Sicilian style of cooking.

Our menu has been designed especially for two, starting with Grilled Asparagus Wrapped with Prosciutto and drizzled with Citronette, a light and versatile lemon dressing. We’ll sear steak directly on the coals as we make Fire-Roasted Tuscan Skirt Steak.

We’ll explore the joy of grilling flavorful vegetables as we learn how to create Grilled Fennel with Sambuca and Grapefruit as well as Grilled Eggplant Rollatini (stuffed, rolled and grilled!) with Goat Cheese and Pesto. We’ll learn how to butterfly poultry and use a grill-press to prepare Brick-Grilled Butterflied Chicken. 

Chef Richard will also share his recipe for Fresh Polenta with Mascarpone & Scallions and show us some helpful make-ahead preparations as well. Plus perfectly paired wines!

  What a fabulous class for you

and your favorite cooking partner to take together!

(Tasting & Wine Pairings)   

 Fri. 6/27/14 6:30-9:00

Class fee of $150.00 is per couple spots.. 

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!

11 openings available

$150.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2723

Sat, Jun. 28, 2014 @ 10:00 AM
"Hands On"Junior Chefs Academy - Kids "Que"- Fundamentals of Grilling
 

Kids “Que” –

The Fundamentals of Grilling

(Hands On)

Kids can “Que” too ya know! Award-winning competitor Bruce Campbell teaches our young BBQ chefs the fundamentals of grilling. We’re outside today (rain or shine … just like the pros! OK, so we’ll have tents if it rains!) as we learn the basics – grill safety, how to light the fire, heat zones, charcoal vs. gas, how rubs and sauces are made and more. We’ll prep and cook Grilled Chicken Wings, Veggie Kabobs and Grilled Fruit.

Everyone makes and takes home their own

“signature” BBQ Sauce and BBQ Rub!

(Tasting) 

Sat. 6/28/14 10:00-1:00 

 

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

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

20 openings available

$50.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2724

Sat, Jun. 28, 2014 @ 10:00 AM
"Hands On" Tiny Tots in the Kitchen-Vroom! Vroom! Start Your Ovens!
 

 

Vroom! Vroom! Start Your Ovens! 

 Baking like Lightning McQueen from “Cars”

and Dusty from the movie “Planes”!

(Hands On)

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

We’ll “jump start” our day in the kitchen with an action-packed game with prizes for everyone who beats the checkered flag (don’t worry … EVERYBODY wins!).

Then we’ll rev’ up those ovens and learn how to prepare Lightning McQueen’s Banana Chocolate Muffins and Sally’s Snickerdoodle Delights.Then will take to the skies and soar into a batch of Dusty’s Delicious Cornbread. (Feel free to move about the cabin after this tasty morsel.)

It’s going to smell great in the kitchen as we cross the finish line and come in for a smooth landing today!

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

Don’t forget your camera!

(Tastings and Tot-Sized Gift)  
Sat. 6/28/14 10:00-12:00  

Class fee of $ 75.00 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!

10 openings available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2725

Sun, Jun. 29, 2014 @ 10:00 AM
"Hands On' - MBQI- "Certified Competition BBQ Judge" Class
 

 Midwest Barbecue Institute

 

“Certified Competition BBQ Judge” Class

(Hands On)  

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

We have hired an “expert-approved” instructor in Mark Simmons, who will teach this 5-hour class that covers all aspects of BBQ judging which will entitle you to receive an official BBQ Judge Certification as well as an official CBJ Name Badge.Yes, this means that you will be completely ready to sit in that judge’s chair!

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

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

What are you waiting for?

INCLUDES:

 

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

 

(Lots of Tastings)  

Sun. 6/29/14 10:00-2:00

$80 for KCBS Members and $115 for Non-Members

 

 (The non-member fee entitles the participant to a one-year membership in the Kansas City Barbecue Society and the KCBS “Bullsheet” which lists all competitions nationwide)

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

58 openings available

$115.00

Mark Simmons

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2726

Sun, Jun. 29, 2014 @ 6:30 PM
"Hands On"KNIFE SKILLS
 

KNIFE SKILLS

(Hands On)

Any chef will tell you that there is no substitute for proper knife skills as the foundation for all other cooking skills.  We’ve been offering this powerhouse class since we opened in 1998 and interest hasn’t waned one iota!  In this class you’ll learn all about knives that is right for you.  Sharpening, storage and other important information will be explored.  You’ll receive some important hands-on experience under the supervision and tutelage of Chef Richard McPeake.

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

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

  (Snacks)  

Sun.  6/29/14 6:30-9:00 

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

23 openings available

$55.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2727

Mon, Jun. 30, 2014 @ 6:30 PM
"Hands On"Creative Appetizers for Entertaining
 

Creative Appetizers for Entertaining

(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 entertainment as you learn how to make some of chef’s favorite party pleasers such as Caesar Salad Spears, Potato Pizza Bites, Thai Inspired Lettuce Wraps, etc. 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)  
Mon. 6/30/14 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!

13 openings available

$65.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2796

Mon, Jun. 30, 2014 @ 6:30 PM
"Hands On" Sushi 101
 

 

"Hands On" Sushi 101

 

It's back!


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.

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.

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

(Also offered on 5/19/14)

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

 
 
 


24 openings available

$65.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2728

Wed, Jul. 2, 2014 @ 6:30 PM
"Hands On" Here Fishy Fishy!
 

Here Fishy Fishy!

(Hands On)

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

Enter Executive Chef Jim Tinkham to save the day! From pan-searing to cedar-planking to baking it up – you’ll learn all you need to know alongside a master as he shows you how to filet a salmon and then use it to create Pan-Seared, Pesto-Crusted Salmon as well as Oven-Baked Cedar-Planked Salmon with Fresh Rosemary.

Since the crowning touch to the perfect fish dish is a well-prepared sauce, you’ll learn how to make a beautiful Hollandaise Sauce for our Pesto Salmon. You’ll get your hands in on some of the action as you prepare Tilapia en Papillote … a wonderful method of cooking fish because the fish stays moist and tender. We’ll add some fresh vegetables and potatoes and call it a meal!

(Tasting)  

Wed. 7/2/14 6:30-9:00

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

 

15 openings available

$60.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2729

Tue, Jul. 8, 2014 @ 6:30 PM
"Hands On" "Not Your Nana's" Gnocchi
 

“Not Your Nana’s” Gnocchi

(Hands On)

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

 Making gnocchi (pronounced "nee-okkee") takes practice, patience and persistence ... and that's why Chef Cody Hogan (Lidia's) is our instructor for this class.

You'll have the opportunity to perfect your skills as you explore the basics of making gnocchi. We’ll learn to make some heavenly sauces as well: a simple butter sauce, tomato sauce and a rich meat sauce.

Chef Cody will be here the whole time with guidance and helpful hints.

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

 (Tasting)   
Tues. 7/8/14 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!

14 openings available

$65.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2730

Wed, Jul. 9, 2014 @ 10:00 AM
"Hands On" Junior Chefs Academy - Baking Fund. - Sweet & Savory Tarts
 

Baking Fundamentals –

Sweet & Savory Tarts  

(Hands On)

Get ready for some baking fun as we explore the world of tarts … those perfectly contained treats that can be sweet or savory … creamy or fruit-filled … large or small … appetizers or desserts … made with oh-so-many different kinds of crusts!

This class will serve your young chef well – the skills, techniques and cooking methods learned today will build a strong foundation of baking expertise.

Working alongside culinary instructor Christina Robson, your child will practice important knife skills, learn proper measuring techniques, learn how to temper as they make Chocolate Ganache, and discover the “hows” and “whys” behind all the ingredients used today.

Your child will make three mini tarts – each with different crusts including made-from-scratch dough for their Rustic Apple Tart; a graham cracker pressed crust for their Chocolate Tart; and a puff pastry crust for their Pizza Tart.

That’s a whole lotta baking fun!

(Tastings and Take-Home Mini Tarts) 

Wed. 7/9/14 10:00-1:00 

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

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

10 openings available

$50.00

Christina Robson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2731

Wed, Jul. 9, 2014 @ 10:00 AM
"Hands On" Junior Chefs Academy - Market Fresh Cooking - Summertime Fruits & Veggies
 

Market Fresh Cooking:

Summertime Fruits & Veggies

(Hands On) 

Today we head across the street to the Overland Park Farmers’ Market to shop the fresh produce in search of flavorful fruit and farm fresh vegetables with which we can create some fabulous dishes.

This is a great opportunity for our young chefs to meet the vendors and farmers, ask questions, and learn about farmers’ markets and the produce found there.

Learning to shop on a budget, we’ll make our selections and carry our goodies back to the kitchen for some hands-on action as we wash, pick, pull and chop!

Then we’ll learn some essential measuring, mixing, peeling and cutting skills as we prepare Fruit Shortcakes. We’ll explore a variety of cooking methods and techniques as we create some real “kid pleasers” … Veggie Enchiladas and Homemade Salsa!

Don’t wait to sign up –

this one will fill up fast! 

(Light Lunch)  
Wed. 7/9/14 10:00-1:30  

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

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

19 openings available

$60.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2732

Wed, Jul. 9, 2014 @ 6:30 PM
"Hands On" Baking Fundamentals - Perfect Scones and Spreads
 

Baking Fundamentals -

Perfect Scones and Spreads

(Hands On)

We’re baking up a storm in The Culinary Center kitchens this morning as culinary instructor and lover of all things bread, Jill Means shows us how to make the ever-popular scone just in time for High Tea!

You’ve had them at your local coffee shop but now you can make them at home (and hey, you’ll save some cash to boot!) You won’t believe how easy making a scone can be!

Jill will  get down in the dough with you and show you the  “hows” and “whys” as she takes you through the science of making scones complete with flavorful spreads like sweet and tangy lemon curd and fresh strawberry preserves. You’ll learn much from her including essential measuring and guidelines for shaping and baking the perfect scone.

Most importantly, we will learn how to handle the dough (lightly!) and when to stop (sooner than you think!). And we will talk about things that we can do to customize scones to enjoy with savory and sweet foods (that’s the versatile part!). Aye … it’s a bonnie day for a wee bit of baking!

(Tasting)  
Wed. 7/9/14 6:30-9:00  

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

18 openings available

$55.00

Jill Means

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2733

Fri, Jul. 11, 2014 @ 6:30 PM
"Limited Hands On" FWN: Gastro Pub Fare
 

Flavorful Weekend Nights at the CCKC

NEW!

Gastro Pub Fare

with Chef Sandy DiGiovanni

(Limited Hands On)

A Gastro pub is a bar or restaurant that serves high end beer and food.  The word is a “portmanteau” of “gastronomy” and “pub.” (Learned a word there didn’t you?)

They originated in the United Kingdom in the late 20th century and represented a step up from the normal practice of serving beer with bland bar food.  They called this new food “pubgrub” and renamed their concept as a “gastrpub.”   This concept took off in the early 90’s in the U.S. and is going strong. 

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

Get ready to put on an apron and do some of the cooking as we learn how to prepare gastropub fare (with her special twist of course!) such as My Father’s Office Burger, Union Square Roasted Nuts, The Spotted Pit’s Deviled Eggs, Angels on Horseback, and Guinness Beef Stew over Creamy Polenta, among others.

There will also be a very cool and hip Italian version of a classic gastro pub dish … but you’ll have to attend to get that secret! 

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

(Tasting & Cocktails) 

Fri. 7/11/14 6:30-9:00 

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

22 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2734

Fri, Jul. 11, 2014 @ 6:30 PM
"Hands On" FWN: Cooking for Couples - Midnight in Paris
 

Flavorful Weekend Nights at the CCKC

Cooking For Couples –

Midnight In Paris

(Hands On)

What could be more romantic that a menu straight from one of those amazing French Bistros that are open all night…just for the “luvvas!”

Chef Jim will hold your hand as he teaches you and your sweetheart a fabulously French menu. From the Roasted Haricot Verts to Chocolate Bouchons with Vanilla Bean Anglaise you will be immersed in “how you say” zee cooking.

Ah yes…the memories overlooking the Seine River with Notre Dame in the backdrop. 

 Oui!  Oui!

(Tasting and Paired Wine)

Fri. 7/11/14 6:30-9:00 

Class fee of $150.00 is per couple.

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

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

5 openings available

$150.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2735

Sat, Jul. 12, 2014 @ 10:00 AM
"Hands On"Junior Chefs Academy - Tamalada Party!
 

Tamalada Party

(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… Fresca 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…

your Junior Chef will get to take home half dozen tamales

to share with the family!

(Tastings) 
Sat. 7/12/14 10:00-1:00 

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

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

22 openings available

$60.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2736

Sun, Jul. 13, 2014 @ 10:00 AM
"Hands On"Asian Appetizers
 

 Asian Appetizers  

(Hands On)


Give your next party an Asian theme with some unique appetizers with flavors.  Instructor Mari Ruck will teach you the basics techniques for these scrumptious and easy appetizers and you leave with the know-how to easily recreate them at home.  You will try your hand at these babies tonight...eat ‘em or take these babies home, your choice!


We’ll take a look at sushi as we create California Rolls and we’ll also cover Vietnamese with Asian Spring Rolls.  Dipping sauce recipes are included. They are fun to make and impossible to resist.


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

(Tasting)  

Sun. 7/13/14 10:00-12:30   

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

24 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2737

Sun, Jul. 13, 2014 @ 11:00 AM
"Demo"NEW!Himalayan Salt Plate Grilling
 

NEW! 

Himalayan Salt Plate Grilling

(Demo)

Cooking with Himalayan salt blocks is one of the culinary world’s most popular new trends and you know us…if it’s new, we’re gonna be all over it! 

These versatile cooking slabs can be used to grill, broil, or heat foods on the stovetop or grill, as well as serve chilled foods such as cheeses, fruits, and sushi. 

Today Chef Richard McPeake, will lead off this special 4-hour class by showing you how to use the salt black as a cold plate for cheese and cured meats.  Then he’ll teach you the fundamentals of grilling on salt blocks and how to care for them. 

The menu will include grilled Teriyaki-Marinated Thin Meat Slices, Salt-Seared Salmon Medallions, Balsamic & Garlic-Rubbed Portabella Mushrooms, and believe it or not, a Flame Salted Bananas & Ice Cream dessert – all created on a block of salt!  Who knew?!

Don’t miss out on being the first person on your “block”

to learn this exciting new way to grill!    

Sun. 7/13/14  11:00-3:00  

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

14 openings available

$60.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2738

Sun, Jul. 13, 2014 @ 6:30 PM
"Hands On"Perfect Risotto
 

Perfect Risotto   

(Hands On)


The mysterious risotto … it doesn’t have to be, you know. 

Let’s explore one of Italy’s most popular classic dishes.  Italians have been growing rice for ages and have developed fabulous recipes to showcase this extraordinarily versatile, delicious and delicate alternative to pasta.

This evening you’ll discover that, with a little bit of know-how and some practice, your risotto will turn out perfectly. Executive Chef Jim Tinkham is here to make sure that happens! Once you learn the basics of preparing risotto, you’ll be astounded at the many variations you can create to change it up!

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

You’ll get important knife skills practice and

sautéing experience this evening, too!

. (Tasting)  
Sun. 7/13/14  6:30-9:00 

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

23 openings available

$55.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2739

Mon, Jul. 14, 2014 @ 6:30 PM
"Limited Hands On"Easy-To-Be, Gluten-Free
 

CookWell! 

 

...because wellness begins in the kitchen!

Easy-to-be Gluten-Free!

(Limited Hands On)

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

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

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

(Tasting)

 

Mon. 7/14/14 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!

15 openings available

$60.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2740

Wed, Jul. 16, 2014 @ 9:00 AM
"Hands On"To Market! To Market! with Chef Cody Hogan
 

CookWell! 

 

...because wellness begins in the kitchen!

NEW!

To Market! To Market!

With Chef Cody Hogan

(Hands On)

It’s a go big or go home folks … or should I say back to the kitchen!  

Join a very popular CCKC instructor, Chef Cody Hogan (Lidia’s KC) for a fresh and fabulous full-day market cooking adventure as we land smack dab in the heart of Downtown Overland Park’s Historic Farmer’s Market! 

Set your alarms because we are hitting the ground running!  We encourage you to start your day prior to our 9:00 a.m. class start time with a stroll through the Farmer’s Market where you can get fresh with the locals, make notes on what’s available and even purchase some of the seasonal produce from local farmers if you like ( you never know, Chef Cody may use it in class).  

We will begin class at 9:00 a.m. sharp where Chef Cody will show you exactly how to create a market fresh feast with the items that are available THAT DAY!  (Here’s the fun part!  He will also answer questions and provide specific information to you on the produce you purchased that morning if you like!)  

You'll pick up some great fresh market cooking methods and techniques, essential knife skill and discover ways to recognize ripe produce by smells and textures. He’ll even show you how to maximize your time with friends and family. 

You’ll get to work alongside him to prepare amazing Chef Cody-inspired dishes from tomatoes, corn, fresh herbs and more!

This all-day class will be informative, entertaining and deliciously fun!  Recipes will abound and you’ll take home a market bag as our gift! 

Hurry on this one…it won’t last…

just like the fresh produce at the market!

(Tastings, lunch and a market bag)  
Wed. 7/16/14  9:00-3:00  

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

13 openings available

$120.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2741

Wed, Jul. 16, 2014 @ 6:30 PM
"Hands On"FRESH PASTA-MAKING with Fast, Flavorful Sauces!
 

FRESH PASTA-MAKING

with Fast, Flavorful Sauces!

(Hands On)

Learn to make your own pasta … from scratch!

This full hands-on, action-packed class takes you through the entire pasta-making process and you’ll learn from a real pro – Executive Chef Jim Tinkham. Under Chef Jim’s tutelage, you’ll make a batch of your very own homemade pasta and learn to make several fast, flavorful sauces to go with it: Creamy Alfredo and Roasted Tomato & Caper Sauce. You’ll take home some of your hand-made pasta as well as the confidence and know-how to make more in your own kitchen!

(Tasting)  

Wed. 7/16/14 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!

16 openings available

$55.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2742

Thu, Jul. 17, 2014 @ 6:30 PM
"Limited Hands On"New Southern Cooking
 

New Southern Cooking

(Limited Hands On)

We’re taking your favorite classic Southern-Style dishes and kicking ‘em up a notch (or two) at today’s “New Southern Cooking” class. Not to worry – you’ll still recognize the recipes but you’ll love them even more!

Chef Richard McPeake (a professional chef for 30+ years and a graduate of The Culinary Institute of America) has tricks up his sleeve that you won’t believe. And, although he can cook and teach almost anything, he has a great love for and has done much research on foods from the Deep South.

Today he’ll “share the love” as he teaches us his favorite Southern recipes starting with a very Southern Sautéed Pimento Dip with Flatbread (perfect party fare for all those upcoming holiday parties!). You’ll discover an amazing flavor combination in Chef’s trendy dish of Shrimp with Smoked Gouda Southern Grits. And you won’t want to miss Chef Richard’s famous twist to one of the South’s most famous dishes of chicken and waffles with his Fried Chicken & Belgium Waffles with “Real” Kentucky Bourbon Pecan Maple Glaze – an incredible combination of sweet and savory!

Save room for dessert because it’s an awesome cross between Bananas Foster and New Orleans Bread Pudding that Chef calls “Southern Banana Foster Bread Pudding!”

These are recipes you’ll find yourself using year-round … by popular demand!

Book early – Chef Richard’s classes are all the rage!

(Tasting)  

Thurs. 7/17/14 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!

13 openings available

$60.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2633

Fri, Jul. 18, 2014 @ 5:00 PM
Third Friday Local Life Event in Downtown Overland Park
 

Front of CCKC
Grab your family and friends and shop around the corner during the Local Life event! Every third Friday of the month The Culinary Center of Kansas City and many of your favorite Downtown Overland Park businesses will stay open throughout the evening to offer special Local Life events and specials. Come on down between 5-9 p.m. and join in the festivities!

Visit https://www.facebook.com/locallifeop to learn about specific events and deals happening
at your favorite foodie hotspot!

$0.00

n/a

At The Culinary Center

Event/Date Description Openings/Price/Location
2743

Fri, Jul. 18, 2014 @ 6:30 PM
"Limited Hands On" FWN:Magnificent Mediterranean Cuisine
 

Flavorful Weekend Nights at the CCKC

 MAGNIFICENT

MEDITERRANEAN CUISINE

(Limited Hands On)

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

Tonight join CCKC Exec. Chef Gary Hild as he teaches you, as only he can because he LIVES it, about the culinary lifestyle of the Mediterranean peoples, a cuisine that smacks of health, longevity and vitality.  We’ll even get in some relaxed education about which fats are healthy and which aren’t, the 10 power foods and the truth about whole grains and more. You’ll learn new cooking techniques, dishes and menu ideas that can be incorporated into your everyday life.

He’ll teach as he prepares such gems as Roasted Barley Salad, Preserved Lemons (including a variety of uses), Pork Tenderloin with Roasted Vegetables and Grapes (Gary’s favorite dish from Spain), Salmon with Cumin Scented Beans, and Whole Grain Pasta Salad with Fruits and Greens.

(Tasting & Paired Wines)  
Fri 7/18/14    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!

12 openings available

$75.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2744

Fri, Jul. 18, 2014 @ 6:30 PM
"Limited Hands On"MBQI - FWN:Couples "Que
 

Flavorful Weekend Nights at the CCKC

Midwest Barbecue Institute

COUPLES ‘QUE!

(Limited Hands On)

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

Our own expert BBQ and mixologist dude, Bruce Campbell, will teach some killer grilled and smoked dishes, including a dish that is a two-time (!) “Top Ten” winner at The American Royal BBQ Competition.

  Learn about grills, smokers, heat zones, types of coal and wood, cooking times and temps.  We’ll learn and sample Smoked Stuffed Portabella Mushrooms, Smoked Cheesy Potatoes, Grilled Garden Gazpacho & Shrimp Salad, Smoked Sausage Sliders with Sweet Heat BBQ Sauce, and dessert Bruschettas such as Grilled Brioche with Mascarpone Cheese & Fruit and Pistachios. 

And for the liquid part of the evening, we’ll learn (and sample) Peachy Palmers and a Horny Toad Margarita.

  Uh huh!  Told ya so!

(Dinner & Cocktails)  

 

Fri. 7/18/14  6:30-9:00

Class fee of $150.00 is per couple.

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

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

  $150/couple

10 openings available

$150.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2745

Sat, Jul. 19, 2014 @ 10:00 AM
"Hands On"Early to Rise Breakfast Breads
 

Early to Rise Breakfast Breads

(Hands On)

They are comforting and aromatic! And one of our favorite breakfast breads is the Kolache - soft, pillow-like rolls filled with sweetness like apricots, peaches or prunes or made savory with fillings such as cheese or sausage. The variations are endless! You’ll discover that yeasted Kolache dough is easy to work with and very resilient as you make a batch of your own Kolache – from start to finish – alongside breadmaker extraordinaire, Paul McCool .

Paul is our resident “Alton Brown” – eager to share the “hows” and “whys” as he takes you through the science of breadmaking. You’ll learn much from this charming baker including essential measuring and kneading techniques, tricks to proper fermentation, recipe suggestions for fillings, and guidelines for shaping and baking your breads. But guess what? We’re not done yet.

We’re ALSO learning to make English Muffins … that’s right, from scratch! Do you know how many hundreds, possibly thousands, of English Muffins I have bought over the course of my lifetime? I never once thought to make my own. Duh! Paul’s “Better-Than-Store-Bought” English Muffins are light and crisp and full of “nooks and crannies” like they should be. Paul will show you how to whip up a batch of the dough and we’ll all have fun as we shape them and bake them – right on a griddle. Can’t wait to split, toast and butter mine up! (Ask Mr. Science why we should split them with a fork and not a knife! Bet he’ll know!)

(Tasting, Take-Home, Ready-to-Bake Kolache Rolls

and English Muffin Dough)  

Sat. 7/19/14 9:00-2:00 

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

17 openings available

$55.00

Paul McCool

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2746

Sat, Jul. 19, 2014 @ 10:00 AM
"Hands On'Junior Chefs Academy - True Thai
 

TRUE THAI    

(Hands On)

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

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

Sandy will teach us how to make curry paste and use it to make Red Curry Chicken “Southern-Style.” She’ll also teach us how to make Spring Rolls plus, she’ll take the mystery out of preparing Pad Thai.

Get ready to explore a most interesting cuisine!

(Tasting)  

Sat. 7/19/14 10:00-12:30 

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

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

15 openings available

$55.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2747

Sun, Jul. 20, 2014 @ 10:00 AM
"Demo"MBQI - The Thrill of the Grill - GRILLING 101
 

Midwest Barbecue Institute

The Thrill of the Grill –

GRILLING 101

(Demo)

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

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

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

Ladies and gentlemen … let the grilling begin!

(Tasting) 

Sun. 7/20/14  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!

28 openings available

$80.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2748

Sun, Jul. 20, 2014 @ 6:30 PM
"Hands On"Kick-Butt Party Plates!
 

Kick-Butt Party Plates!

(Hands On)

The title says it all!  Chef Jim Tinkham’s gonna show you some up-tempo, trendier than anything, arse kickin’ party appetizers. Get ready to be knocked out by power-packed dishes such as Grilled Polenta Cake's With Smoked Peppers, Mushrooms & Goat Cheese, Mini Ahi Tuna Tacos With Wasabi Mousse, Shrimp Stacker With Saffron Orange Aioli Schmear and Cocktail BLT’s. Whew!

(Tasting) 

 

Sun. 7/20/14 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!

16 openings available

$55.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2792

Mon, Jul. 21, 2014 @ 1:00 PM
"Hands On" JCA - 4-Day Summer Cooking Camp!! (Day 1)
 

New Class Added!

4-day 

Junior Chefs Academy

Summer Cooking Camp with Margo Mikkelson

Hey Mom....

I’m Bringin’ Home Dinner All Week! 

(Hands On)

Once July hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner right?  Why not let the kids bring home dinner for 4 nights in a row! 

Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (9-14 years) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table!

And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Margo Mikkelson will be leading this force of culinary nature in the form of FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table.  

Please note that you’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!   (If it does, well, then, we may just have to offer it a second time the next week!) 

Here’s the skinny on the menus:

Day 1:  Old-School Roasted Diner-Style Chicken.  We’re takin’ it back to the basics with a classic dinner of  Whole Seasoned  Roasted Chicken, Twice Baked Potatoes, Laura’s Spinach Salad and Apple Crisp.

Day 2:  Poolside Feast.   It’s all about waking up your taste buds with Baked Tilapia with Mango Salsa, Oriental Cole Slaw and Carrot Bars with Cream Cheese Frosting

Day 3:  My Granny Rocks Dinner:  Tonight we’re on our way to the “way back” as we make our Granny’s favorite dishes of Turkey Meat Loaf, Scalloped Potatoes, Sauteed Corn and Frozen Chocolate Pie

Day 4:  Love You Mom but I Wish I Were In Italy  (Alone) Menu.   Off to the hills of Italy for a little summer “stay-cation” with Baked Penne With Sausage and Ricotta and Zucchini Gratin.  Then to create a beautiful (and tasty!) sendoff to the end of our summer meal extravaganza we’ll have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create the most beautiful sweet treats they can muster.

Bring a cooler to class each day -

 (includes take-home dinner for 4 from each class)

(Snacks provided during class)

Series Fee - $275.00

 

  •  Mon 7/21/14  1:00-4:00
  • Tues 7/22/14  1:00-4:00
  •  Wed. 7/23/14 1:00-4:00
  • Thurs. 7/24/14  1:00-4:00 

 

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!

16 openings available

$275.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2749

Mon, Jul. 21, 2014 @ 6:30 PM
"Demo" The Diabetic Kitchen!
 

CookWell! 

 

...because wellness begins in the kitchen!

The Diabetic Kitchen!

(Demo)

Knowing and understanding carbohydrates and what your body does to the food it ingests once it’s inside you is the key to living with diabetes successfully.  Whether you have recently been diagnosed as diabetic or you are cooking for someone who is. Executive Chef at a local hospital ( HCA Midwest) focuses on dishes that diabetics can and should eat with easy-to-recreate recipes that please the palate and keep those sugar and carb levels where they should be. 

(Tastings)
Mon. 7/21/14 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!

26 openings available

$55.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2792

Tue, Jul. 22, 2014 @ 1:00 PM
"Hands On" NEW!JCA - 4-Day Summer Cooking Camp!! (Day 2)
 

New Class Added!

4-day 

Junior Chefs Academy

Summer Cooking Camp with Margo Mikkelson

Hey Mom....

I’m Bringin’ Home Dinner All Week! 

(Hands On)

Once July hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner right?  Why not let the kids bring home dinner for 4 nights in a row! 

Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (9-14 years) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table!

And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Margo Mikkelson will be leading this force of culinary nature in the form of FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table.  

Please note that you’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!   (If it does, well, then, we may just have to offer it a second time the next week!) 

Here’s the skinny on the menus:

Day 1:  Old-School Roasted Diner-Style Chicken.  We’re takin’ it back to the basics with a classic dinner of  Whole Seasoned  Roasted Chicken, Twice Baked Potatoes, Laura’s Spinach Salad and Apple Crisp.

 

Day 2:  Poolside Feast.   It’s all about waking up your taste buds with Baked Tilapia with Mango Salsa, Oriental Cole Slaw and Carrot Bars with Cream Cheese Frosting

Day 3:  My Granny Rocks Dinner:  Tonight we’re on our way to the “way back” as we make our Granny’s favorite dishes of Turkey Meat Loaf, Scalloped Potatoes, Sauteed Corn and Frozen Chocolate Pie

Day 4:  Love You Mom but I Wish I Were In Italy  (Alone) Menu.   Off to the hills of Italy for a little summer “stay-cation” with Baked Penne With Sausage and Ricotta and Zucchini Gratin.  Then to create a beautiful (and tasty!) sendoff to the end of our summer meal extravaganza we’ll have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create the most beautiful sweet treats they can muster.

Bring a cooler to class each day -

 (includes take-home dinner for 4 from each class)

(Snacks provided during class)

Series Fee - $275.00

 

  •  Mon 7/21/14  1:00-4:00
  • Tues 7/22/14  1:00-4:00
  •  Wed. 7/23/14 1:00-4:00
  • Thurs. 7/24/14  1:00-4:00 

 

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

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

16 openings available

$275.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2792

Wed, Jul. 23, 2014 @ 1:00 PM
"Hands On" NEW!JCA - 4-Day Summer Cooking Camp!! (Day 3)
 

New Class Added!

4-day 

Junior Chefs Academy

Summer Cooking Camp with Margo Mikkelson

Hey Mom....

I’m Bringin’ Home Dinner All Week! 

(Hands On)

Once July hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner right?  Why not let the kids bring home dinner for 4 nights in a row! 

Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (9-14 years) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table!

And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Margo Mikkelson will be leading this force of culinary nature in the form of FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table.  

Please note that you’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!   (If it does, well, then, we may just have to offer it a second time the next week!) 

Here’s the skinny on the menus:

Day 1:  Old-School Roasted Diner-Style Chicken.  We’re takin’ it back to the basics with a classic dinner of  Whole Seasoned  Roasted Chicken, Twice Baked Potatoes, Laura’s Spinach Salad and Apple Crisp.

 

Day 2:  Poolside Feast.   It’s all about waking up your taste buds with Baked Tilapia with Mango Salsa, Oriental Cole Slaw and Carrot Bars with Cream Cheese Frosting

Day 3:  My Granny Rocks Dinner:  Tonight we’re on our way to the “way back” as we make our Granny’s favorite dishes of Turkey Meat Loaf, Scalloped Potatoes, Sauteed Corn and Frozen Chocolate Pie

Day 4:  Love You Mom but I Wish I Were In Italy  (Alone) Menu.   Off to the hills of Italy for a little summer “stay-cation” with Baked Penne With Sausage and Ricotta and Zucchini Gratin.  Then to create a beautiful (and tasty!) sendoff to the end of our summer meal extravaganza we’ll have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create the most beautiful sweet treats they can muster.

Bring a cooler to class each day -

 (includes take-home dinner for 4 from each class)

(Snacks provided during class)

Series Fee - $275.00

 

  •  Mon 7/21/14 1:00-4:00
  • Tues 7/22/14  1:00-4:00
  •  Wed. 7/23/14 1:00-4:00
  • Thurs. 7/24/14  1:00-4:00 

 

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

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

16 openings available

$275.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2792

Thu, Jul. 24, 2014 @ 1:00 PM
"Hands On" NEW!! JCA - 4-Day Summer Cooking Camp!! (Day 4)
 

New Class Added!

4-day 

Junior Chefs Academy

Summer Cooking Camp with Margo Mikkelson

Hey Mom....

I’m Bringin’ Home Dinner All Week! 

(Hands On)

Once July hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner right?  Why not let the kids bring home dinner for 4 nights in a row! 

Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (9-14 years) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table!

And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Margo Mikkelson will be leading this force of culinary nature in the form of FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table.  

Please note that you’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!   (If it does, well, then, we may just have to offer it a second time the next week!) 

Here’s the skinny on the menus:

Day 1:  Old-School Roasted Diner-Style Chicken.  We’re takin’ it back to the basics with a classic dinner of  Whole Seasoned  Roasted Chicken, Twice Baked Potatoes, Laura’s Spinach Salad and Apple Crisp.

 

Day 2:  Poolside Feast.   It’s all about waking up your taste buds with Baked Tilapia with Mango Salsa, Oriental Cole Slaw and Carrot Bars with Cream Cheese Frosting

Day 3:  My Granny Rocks Dinner:  Tonight we’re on our way to the “way back” as we make our Granny’s favorite dishes of Turkey Meat Loaf, Scalloped Potatoes, Sauteed Corn and Frozen Chocolate Pie

Day 4:  Love You Mom but I Wish I Were In Italy  (Alone) Menu.   Off to the hills of Italy for a little summer “stay-cation” with Baked Penne With Sausage and Ricotta and Zucchini Gratin.  Then to create a beautiful (and tasty!) sendoff to the end of our summer meal extravaganza we’ll have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create the most beautiful sweet treats they can muster.

Bring a cooler to class each day -

 (includes take-home dinner for 4 from each class)

(Snacks provided during class)

Series Fee - $275.00

 

  •  Mon 7/21/14 1:00-4:00
  • Tues 7/22/14  1:00-4:00
  •  Wed. 7/23/14 1:00-4:00
  • Thurs. 7/24/14  1:00-4:00 

 

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

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

16 openings available

$275.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2750

Thu, Jul. 24, 2014 @ 6:30 PM
"Demo"GIRLS ONLY! Rum Runner's Island Tour!
 

GIRLS ONLY! 

Rum Runner’s Islands Tour 

(Demo)

Tonight we embark on our “maiden” voyage (get it?) for this girl-only Caribbean Cruise that’s a little bit “Love Boat” with a twist of “Margaritaville” as Cruise Director Bruce Campbell takes us on a “spirited” tour of his favorite Caribbean ports of call.

Bruce, the food and beverage guy with 25+ years in the restaurant business, is the perfect host for our evening of merriment – he’s an avid seafarer, and has personally taken a “boat-load” of cruises.

As we set sail toward our first port of call, Bruce will entertain us with tales of his journeys and insight to the region’s various styles of rum. He’ll also demonstrate frozen drinks, virgin concoctions and rum beverages.

We’ll begin in Puerto Rico where we’ll learn how to use Light Rum to create a Cranberry Mojito. Next we’ll visit the Virgin Islands where Bruce shows us his Pineapple & Ginger Rum Infusion with Gold Rum.

Jamaica is our next destination for Pain Killers featuring Dark Rum. Our final port of call this evening is St. Maarten where we’ll enjoy a Mango Cooler using Flavored Rums.

Executive Chef Gary Hild will be sending some lovely Caribbean-inspired dishes out of our “galley” this evening. Caribbean food is a fusion of many different cuisines including African, Spanish, French, Dutch and Indian. The aromas and tastes wafting from Chef’s buffet table – loaded with appetizers, finger foods and tropical desserts – will definitely transport you to the islands!

 So … come aboard …

we’re expecting you!

(insert “The Love Boat” theme song and visualize walking up the gangplank to Captain Stubing’s welcoming smile … work with me here will ya?)

(Heavy Appetizers and Cocktail Tastings)  
Thurs. 7/24/14  6:30-9:00 
Cruise Director: Bruce Campbell

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

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2751

Fri, Jul. 25, 2014 @ 6:30 PM
"Hands On'FWN: New York Style Pizza with Joe Kieltkya
 

Flavorful Weekend Nights at the CCKC

New York Style Pizza

(Hands On)

When Kansas City landmark restaurant “The Stonewall Inn” closed recently after 34 years, I watched a slice of real Americana slip through our collective fingers. There was nothing like it in our city and probably never will be again. Housed in one of Lenexa ’s earliest farmsteads, its ambiance was warm and inviting and the staff made it their job to surround you with a sense of belonging from the moment you stepped inside.

However, there is no need to be too nostalgic my friends … because the heart and soul of The Stonewall Inn is right here in our kitchen tonight!

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

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

You’ll discover how to make Joe’s understatedly perfect pizza sauce which you’ll use to create your own “no-fail” personal pizza to eat straight out of the oven! We’ll also learn the how-to’s for his famous salad dressing. 

A sure-fire authentic culinary experience

you are simply not going to find anywhere else but here!

I wouldn’t miss it for the world!

(Tastings, paired Italian wine and Take-Home Pizza Dough)  
Fri. 7/25/14    6:30-9:00 

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

14 openings available

$75.00

Joe Kieltyka

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2752

Fri, Jul. 25, 2014 @ 6:30 PM
"Limited Hands On" COOKING FOR FRIENDS FROM OUR LOCAL FARMERS MARKETS!
 

Flavorful Weekend Nights at the CCKC

CookWell! 

 

...because wellness begins in the kitchen!

COOKING FOR FRIENDS

FROM OUR LOCAL FARMERS MARKETS

(Limited Hands On)

Let your next dinner party become a full “feast of the senses” process.  From a relaxing morning jaunt, coffee in hand, to your local farmers’ market all the way through the prep and the actual cooking! Tonight let’s celebrate the bounty of our local farmers markets. 

We’ll chat about the “best of the best” local markets, learn how to recognize produce by smell and texture and  get some hands-on practice in transforming these local gems into gourmet dishes worthy of your next dinner party!  

You’ll go home armed with recipes that you can carry straight to your favorite market to pick up treasures, take ‘em home and re-create an amazing dinner at home.

Chef Sandy DiGiovanni (a name many of you “foodies” will recognize as a Finalist on NBC’s “America’s Next Great Restaurant”) will show you exactly how it’s done and you'll pick up some great cooking methods and techniques along the way. You’ll garner essential knife skills and learn to prep ahead maximize your time hanging with friends and family, too.

Our menu will be based on the amazingly fresh and local finds that flip Sandy’s trigger that week at the markets, however it will center around an entrée of beautiful salmon.  Let’s pair some wines with our menu too. 

Doesn’t get much more fun ladies and gents! 

Happy Cooking!

(Tasting & Paired Wines)  

Fri. 7/25/14 6:30-9:00 

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

24 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2753

Sat, Jul. 26, 2014 @ 10:00 AM
"Hands On" Li'l Kids in the Kitchen - KIDS DO DESSERTS!
 

Kids Do Desserts! 

(Hands On)

 

It promises to be a delightfully sweet and delicious day here at The Culinary Center as our Lil Chefs (ages 5-8) and their adult cooking partners learn how to make Double Chocolate Cupcakes, Super Simple Chocolate Frosting and Mini Apple Turnovers!

We’ll learn some important measuring and baking skills along the way – and, of course, get to taste our fabulous creations! (There will be extras to take home, too!)

Culinary instructor Margo Mikkelson is great with the kids (and the adults!) and has an easy-to-understand, fun style of teaching.  These newfound baking skills will certainly come in handy sooner than you think!

(Tasting) 

 

Sat. 7/26/14 10:00-12:00 

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

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

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

7 openings available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2754

Sat, Jul. 26, 2014 @ 6:30 PM
"Hands On" FWN: Tamale-Making 101 with the Lara Sisters!
 

Flavorful Weekend Nights at the CCKC

 Tamale Making 101 

with the Lara Sisters! 

(Hands On)


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

We just happen to have sisters Vicky and Susy Lara “in da house” who have agreed to show us how it’s done. No foolin’ around, these ladies are seriously good at the art of the tamale.

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

Tonight our two tamale experts share coveted family recipes, secrets and techniques as they teach you how to make Chicken Tamales with Tomatillo Sauce. They’ll have you rolling like a pro in no time!

You’ll also learn to make accompaniments like perfect Mexican Rice, Pico de Gallo and Homemade Tortilla Chips. We’ll celebrate our tamale-making success with the perfect south-of-the-border libation … a CCKC Signature Margarita!

Come be part of the fun in this full hands-on class as we learn all about the fantastically versatile AND easy-to-freeze tamale!

And here’s a bonus,

you’ll even take home a half-dozen tamales to share (or not)! 

(Tastings) 
Sat. 7/26/14  6:30-9:00 

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

28 openings available

$75.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2755

Sun, Jul. 27, 2014 @ 4:00 PM
"Hands On" MBQI - Certified Competition BBQ "Table Captain" Class
 

Midwest Barbecue Institute

Certified Competition BBQ “Table Captain” Class

(Hands On)

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

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

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

At the end of class, we will break out the beverages and some snacks and host a “graduation” party for each and every one of you.  You're welcome to invite a significant other or friend to join you at 5:15 for a celebration party!

Includes:

  • Certification Class
  • Official Table Captain Certificate and Name Badge
  • Tastings and Snacks
  • Bragging rights – NO additional charge!  

 

Sun. 7/27/14 4:00-6:30 

 

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!

57 openings available

$55.00

Mark Simmons

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2757

Tue, Jul. 29, 2014 @ 10:00 AM
"Hands On"Junior Chefs Academy - Le Creperie: Sweet & Savory Crepes
 

 Le Crêperie:

Sweet & Savory Crepes   

(Hands On)


Whether you’re having ‘em for breakfast, lunch, dinner, snacks or dessert … crepes are downright simple to make and fun to eat.

Our Junior Chefs will have a “flippin” good time in the kitchen today alongside culinary instructor Rachel Ciordas as they learn how to make both sweet and savory crepes filled with a variety of yumminess.

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

It’ll be a fantastic day in the kitchen!

(Light Lunch)    
Tues. 7/29/14 10:00-1:00 

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

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

18 openings available

$55.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2756

Wed, Jul. 30, 2014 @ 6:30 PM
"Limited Hands On" A Taste of Sicily with Chef Sandy DiGiovanni
 

A Taste of Sicily

with Chef Sandy DiGiovanni

(Limited Hands On)


Tonight we salute Sicily as we learn some of Chef Sandy’s  cherished Sicilian family recipes. You’ll get to roll up your sleeves and do some cooking next to this fun and talented chef. Grilled Insalata di Mare, Pasta alla Norma, Sicilian Breaded Pork Chops, Dolce Ravioli di Ricotta and more. With the aromas that will fill our kitchen, you’ll think you ARE in Italy!

Salute!

(Tasting & Wine Pairings)
Wed. 7/30/14 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!

 

17 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2758

Thu, Jul. 31, 2014 @ 6:30 PM
"Hands On" "Spread" the Love -Dips, Spreads & Homemade Pita Bread
 

“Spread” the Love!

Dips, Spreads and Homemade Pita Bread

(Hands On)

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

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

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

(Tastings) 
Thurs. 7/31/14  6:30-9:00 

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

16 openings available

$60.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2759

Fri, Aug. 1, 2014 @ 6:30 PM
"Hands On" FWN: Cooking for "Winos"
 

Flavorful Weekend Nights at the CCKC

COOKING FOR “WINOS“

(Hands On)

You KNOW who you are! 

Wine is your “thang” right?  You love to drink it, savor it collect it and study it.  Why not learn to COOK with it!  

Cooking with wine, like drinking wine, cultivates and enhances the flavor of foods.  It’s complexity of flavors and aroma is one reason it works so well as an ingredient for cooking. 

Tonight our own Exec Chef Gary Hild (an oenophile himself!) will show you how to cook with wine as he walks you through a variety of dishes that would please even the most discerning palate.  Wines can be added to marinades, used to create beautiful sauces for fish and vegetables, thrown into a sauté, simmered with meats and stews or substituted for fat in dessert recipes.  The education lies in which wines to use with which dish as well as the techniques of cooking with the grape. Consider such dishes as Beef Shortribs Bourguignon  or Red Wine Caramel Apples, and more.  

Come discover how to cook with wine in this entertaining, yet educational evening!

(Tasting & Wine Pairings) 

Fri. 8/1/14  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!

18 openings available

$75.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2760

Sun, Aug. 3, 2014 @ 6:30 PM
"Limited Hands On"NEW!!THE BELOVED MEATBALL
 

NEW!

The Beloved Meatball!

(Limited Hands On)

A delicious meatball can do so much more than just dress up your spaghetti!  Expand the role of the beloved meatball with Chef Jim tonight. 

Did you know that every cuisine has its own version of a meatball? Thai, Chinese, Greek, Vietnamese, Swedish, Moroccan and Indian and with so many varieties of ingredients.  Meatballs make appetizers, dinner entrees, inside soups, slapped between great bread to make a sandwich, on the grill and need I  say … with pasta!  Do you want me to stop yet? 

You will learn important techniques in how to work with ground meat, shaping, add-ins, cooking, etc.  And you’ll get to play in the kitchen with Chef Jim.  Who knew a meatball could inspire so much fun!  

Oh, and of course, you'll get to taste your might meatball creations too!!  Duh! 

(Tastings)

Sun. 8/3/14  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!

18 openings available

$55.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2789

Mon, Aug. 4, 2014 @ 10:00 AM
"Hands On" JCA 3-Day PRO-SERIES -Fund of Cooking (Day 1)
 

Junior Chefs Academy

(Ages 9-14)

3-Day Professional Culinary Arts Series: 

The Fundamentals of Cooking

(Hands On)


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 course class descriptions below.

(Includes tastings and binder for all recipes and handouts)

3-Day Series:  

Mon. 8/4/14 - 10:00-2:30

Tues. 8/5/14 -10:00-2:30

Wed. 8/6/14 - 10:00-2:30

 

  Day 1: Kitchen Fundamentals and Knife Skills
  Day 2: Sauces
  Day 3: Meats and Poultry

Class Fee - $345 for all 3 days

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

NOTE: These three classes cannot be taken individually as they build upon the previous day’s experiences.  You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.

Day 1: Kitchen Fundamentals and Knife Skills

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

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

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

14 openings available

$345.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2761

Mon, Aug. 4, 2014 @ 6:30 PM
"Limited Hands On"NEW! BETWEEN TWO SLICES - The Art of the Sandwich
 

NEW!

BETWEEN TWO SLICES

The Art of the Sandwich  

(Limited Hands On)

The Earl was right when he invented the sandwich!  But there is so much more than just the turkey and cheese on white bread with mayo ya know? 

Have a seat and let Chef Benjamin Kauffman (who, as part of his job at a local natural foods grocer, is in charge of the “sandwich of the day”) show you how to up your creativity quotient on the ubiquitous sandwich.  Heck we’ll even learn how to make homemade chips, aioli (that’s fancy talk for mayo), quick pickled veggies, spicy slaw, fried shallot rings and Sweet & Spicy Apple Slices. 

Wanna know about “flavor bouncing” textures, various ingredients and “flavor profiles?”  Shall I stop?  Do you get the point that there is a whole lot more to a great “sammy” hoagie? 

It’ll get a bit interactive but not to worry, you don’t need to run laps to warm up. 

(Tastings) 

 

Mon. 8/4/14 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!

18 openings available

$50.00

Benjamin Kauffman

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2789

Tue, Aug. 5, 2014 @ 10:00 AM
"Hands On" JCA: 3-Day PRO SERIES: Fund of Cooking (Day 2)
 

Junior Chefs Academy

(Ages 9-14)

3-Day Professional Culinary Arts Series: 

The Fundamentals of Cooking

(Hands On)


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 course class descriptions below.

(Includes tastings and binder for all recipes and handouts)

3-Day Series:  

Mon. 8/4/14 - 10:00-2:30

Tues. 8/5/14 -10:00-2:30

Wed. 8/6/14 - 10:00-2:30

 

  Day 1: Kitchen Fundamentals and Knife Skills
  Day 2: Sauces
  Day 3: Meats and Poultry

Class Fee - $345 for all 3 days

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

NOTE: These three classes cannot be taken individually as they build upon the previous day’s experiences.  You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.

Day 1: Kitchen Fundamentals and Knife Skills

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

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

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

14 openings available

$345.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2762

Tue, Aug. 5, 2014 @ 6:30 PM
"Limited Hands On"MY BIG FAT GREEK SUMMER DINNER!
 

My Big Fat Greek Summer Dinner!

(Limited Hands On)

Yazoo! No need to wait for the next Greek Fest to experience real Greek food!

Culinary instructors Mitch and Beth Kelloff share their heritage and love for Greek cooking as they lead us through a complete Greek dinner - from start to finish. We'll learn to make traditional Greek recipes to recreate at home for family or as a unique dinner party menu.

You'll try your hand at creating traditional yogurt dressing for salad and Grape Leaves, then dive into the sea to make shrimp souvlakia! And what's dinner without dessert? Complete tonight's meal with a delicious Greek Walnut Sugar Cake with honey ice cream...your sweet tooth will certainly thank you after this!

You'll don an apron and "get your Greek on" as we learn by cooking some of these fantastic dishes!

OPA!

(Dinner and Paired Greek Wine) 
Tues. 8/5/14 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!

18 openings available

$75.00

Beth & Mitch Kelloff

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2789

Wed, Aug. 6, 2014 @ 10:00 AM
"Hands On" JCA: 3-Day PRO SERIES-Fund of Cooking (Day 3)
 

Junior Chefs Academy

(Ages 9-14)

3-Day Professional Culinary Arts Series: 

The Fundamentals of Cooking

(Hands On)


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 course class descriptions below.

(Includes tastings and binder for all recipes and handouts)

3-Day Series:  

Mon. 8/4/14 - 10:00-2:30

Tues. 8/5/14 -10:00-2:30

Wed. 8/6/14 - 10:00-2:30

 

  Day 1: Kitchen Fundamentals and Knife Skills
  Day 2: Sauces
  Day 3: Meats and Poultry

Class Fee - $345 for all 3 days

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

NOTE: These three classes cannot be taken individually as they build upon the previous day’s experiences.  You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.

Day 1: Kitchen Fundamentals and Knife Skills

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

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

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

14 openings available

$345.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2763

Thu, Aug. 7, 2014 @ 6:30 PM
"Limited Hands On" LADIES ONLY! Mexican Fiesta!
 

CookWell! 

 

...because wellness begins in the kitchen!

“Ladies Only!”

Mexican Fiesta!!

(Limited Hands On)

Everyone loves a Fiesta! Especially when it’s a girl’s night out! So gather your girlfriends and come prepared to have fun while learning the best kept secrets to throwing your own homemade fiesta! Only don’t tell your guests that this version is on the healthy side!  Ole!

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

Tonight, you will gather with other women and let loose (keep it PG-13) as you taste and prepare flavorful dishes like Katie’s own “secret recipe” for Made-from-Scratch Margaritas (your friends will be envious), “Holy Moly, Guacamole!!!”, a “Throw-it-Together-Company’s-Coming” bean-a-licious dip, Fresh Pico de Gallo, and Classic Tacos with Homemade Taco Seasoning (you won’t be running for the border after these treats)!

If you love going to parties, hosting parties,and being the life of the party, this is one evening you DON’T want to miss! 

(Tastings)  
Thur. 8/7/14 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!

15 openings available

$65.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2764

Fri, Aug. 8, 2014 @ 6:30 PM
"Hands On" FWN: White Trash Summer Bash!
 

Flavorful Weekend Nights at the CCKC

 WHITE TRASH SUMMER BASH!!

(Hands On)

You know you’re a redneck  ...  when you drag yer’ old man to a cooking class with a name like that!

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

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

Chef Sandy will take you through the likes of Spam Sushi, Cowboy Caviar, Stuffed Cheesy Crack Bread, Pigs-in-a-Twinkie, and Cherry Cola Crock Pot Cake and of course, we’ll have us some Natty Lite Beer and Hooch!   

Sure, we’re havin’ us  some fun but Chef Sandy doesn’t know how to put out bad-tasting food so no matter how “hoosier” these recipes sound … they will be dog gone delicious and whether you admit it or not, you'll use them over and over. Heck you might even host your OWN “White Trash Party!”  - you know you want to! 

 No need to be uppity … now put down that box of wine, get yer backside outta that lawnchair and register will ya?  You can even wear your best camoflauge, if you dare!  Ha!

(Tasting, on paper plates of course) 
Fri. 8/8/14 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!

18 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2765

Fri, Aug. 8, 2014 @ 6:30 PM
"Limited Hands On" FWN: Urban Farmhouse Dinner
 

CookWell! 

 

...because wellness begins in the kitchen!

Flavorful Weekend Nights at the CCKC

NEW!! 

Urban Farmhouse Dinner

(Limited Hands On)

Our tables will be set “farmhouse style” this evening for an evening of beautiful locally-sourced dishes.  This would be a great evening from friends to gather around excellent food and paired wines.  We promise the best of our community in a multi-course dinner interspersed with cooking demonstrations showing you how it’s done.

The menu will be decided upon the week of the event because, well, Chef Jim Tinkham will have to see what is the very best at the market that week!  And if that isn’t enough we will send you home with a bag of local produce and some recipes to re-create at home!

Folks, as usual we promise a unique event that is unlike any other you’ll find in the Midwest.  Yep, we dream big and we deliver! All in partnership with our friends, the local farmers.

(Dinner, Wine Pairings

and Take-Home Local Produce) 

Fri. 8/8/14 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!

14 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2766

Sat, Aug. 9, 2014 @ 9:00 AM
"Hands On" FULL-DAY Farmer's Market Cooking Experience!
 

CookWell! 

 

...because wellness begins in the kitchen!

FULL-DAY

Farmer’s Market Cooking Experience!

(Hands On)

Rev up your summer with this full-day of culinary instruction, hands-on practice and even an educational trip to a live Farmers’ Market! Fresh summer produce “won’t have nuthin’ on you” at the end of this one!

After today, your cooking skills, confidence and food knowledge will skyrocket as you kick-start your healthy summer transformation.

Culinary instructor Rachel Ciordas is a firm believer that healthy cooking should start with fresh seasonal ingredients. That’s why we’ll start off the class with a lively discussion about farmers’ markets, organic foods and CSAs. We’ll discuss what to look for in the produce we select (and what to avoid).

Then we’ll put all this newfound knowledge to the test as we take off for a fieldtrip through the Downtown Overland Park Farmers’ Market where we’ll talk with the farmers and vendors, get up close and personal to the produce, and load up with fresh fruit and flavorful veggies that we’ll use the rest of the day in our kitchen.

After some knife skills lessons under the tutelage of Rachel, we’ll spend the rest of the morning learning to clean, prep, chop and cook our seasonal produce to create healthy appetizers, salads and a completely delicious lunch for all! Using fresh spinach, we’ll make Spanakopita, a Greek savory pastry full of goodness.

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

Then we’ll turn our focus to whole grains as we learn about the wide variety of grains on the market, their many uses, and how best to prepare them. We’ll create a south-of-the-border Quinoa Pilaf with Black Beans and Jalapenos as well as Farro Risotto – dotted with colorful bits of fresh vegetables.

And we’ll use some beautiful, succulent fruit to create a healthy Whole Grain Crostata (Fruit Tart).

Throughout our day of healthy cooking, we’ll practice sautéing, roasting, boiling, pairing and much more. You’ll take home a handy Farmers’ Market Guide plus a reference guide to vegetable cooking methods and suggested cooking times.

Whew! And that’s not even a full list of what you’ll learn!

A not-to-be-missed culinary experience!

(Tastings, cooking class, lunch,

Farmers  Market fieldtrip

and complete nutritional information for all the recipes)  

Sat. 8/9/14 9:00-3:00 

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

14 openings available

$130.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2767

Sat, Aug. 9, 2014 @ 6:30 PM
"Hands On"FWN: Cooking for Couples: Italian Trattoria "For Two"
 

Flavorful Weekend Nights at the CCKC

Cooking for Couples

Italian Trattoria “For Two”

(Hands On)

Grab your honey and “cozy in” for a cooking and dining experience that celebrates the cuisine of authentic Italian trattorias.

The fare in these family-run restaurants tends to be simple, hearty and based on local ingredients … home cooking. We’ll learn how the humblest of ingredients often produce the tastiest dishes.

Working alongside Executive Chef Jim Tinkham, you will learn how to prepare some incredible Italian recipes that rely on classic Italian ingredients. They will surely become your favorites as you carry on a bit of authentic Italian history in your own kitchen. Imagine the aromas this evening as we prepare Crostini alla Romama, Panzanella Salad, Pork Milanese, and for dessert, Citrus Semifreddo.

Buon Appetito!

(Dinner & Paired Italian Wine)  

Sat. 8/9/14  6:30-9:00 

Class fee of $150.00 per couple. 

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

10 openings available

$150.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2768

Sun, Aug. 10, 2014 @ 10:00 AM
"Limited Hands On" - MBQI - Let's Get this (Grill) Party Started!
 

Midwest Barbecue Institute

LET’S GET THIS (GRILL) PARTY STARTED!

(Limited Hands On)

This 4-hour information-packed class is sure to take your entertaining to a new level!  You’ll be the one with the “license plate says #1 (Grillin’) Superstar!”

Join Chef Richard McPeake as he teaches you how to create easy “party starting” appetizers on your grill. We’ll do some “team grilling” and learn to prepare awesome hot and cold dips and spreads. 

And, it’s not a party without some cocktails?! Our cocktail guru, Bruce Campbell, will show you how to some refreshing new drinks to add to your party menus.

We’ll learn as we prepare Baba Ghanough, Caramelized Sweet Onion Grilled Baked Baby Brie with Pesto Melbas, Cold Crabmeat Dip, Avocado & Red Onion Dip, White Bean & Basil Dip and Olive Tapenade. These grilled beauties are sure to please!

  Now … let’s get this party started!

  (Tasting)  

Sun. 8/10/14 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!

0 openings available

$55.00

Richard McPeake & Bruce Campbell

At The Culinary Center

Event/Date Description Openings/Price/Location
2769

Tue, Aug. 12, 2014 @ 6:30 PM
"Hands On" Handmade Ravioli and Filled Pasta
 

Handmade Ravioli and Filled Pasta

 (Hands On)

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

Tonight you’ll learn the techniques of making stuffed pastas from Chef Cody Hogan (Lidia’s- Kansas City) and you’ll get your hands in the flour as you learn. You’ll soak in the knowledge as you discover the secrets to making Chef Cody’s Egg Dough.

And you’ll learn step-by-step how to create Chef’s two favorite fillings: Ricotta cheese and Swiss chard-filled ravioli, and Potato-Leek filled ravioli in a bacon-scallion sauce.

Chef Cody will also teach some simple sauces that pair perfectly with the recipes learned in class. Everyone will take home some hand-made ravioli. You’ll be “filled” with culinary acumen when you leave. 

C’mon … just stuff it!

(Tasting)   
Tues. 8/12/14 6:30-9:30 

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

12 openings available

$60.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2633

Fri, Aug. 15, 2014 @ 5:00 PM
Third Friday Local Life Event in Downtown Overland Park
 

Front of CCKC
Grab your family and friends and shop around the corner during the Local Life event! Every third Friday of the month The Culinary Center of Kansas City and many of your favorite Downtown Overland Park businesses will stay open throughout the evening to offer special Local Life events and specials. Come on down between 5-9 p.m. and join in the festivities!

Visit https://www.facebook.com/locallifeop to learn about specific events and deals happening
at your favorite foodie hotspot!

$0.00

n/a

At The Culinary Center

Event/Date Description Openings/Price/Location
2770

Fri, Aug. 15, 2014 @ 6:30 PM
"LImited Hands On" - FWN:Curry Flurry with Chef Sandy DiGiovanni
 

Flavorful Weekend Nights at the CCKC

Curry Flurry -

Favorite Indian Classics with Chef Sandy DiGiovanni  

(Limited Hands On)

The curry will be flyin’ in our kitchen this evening (along with all kinds of other tantalizing Indian spices!). Chef Sandy DiGiovanni loves Indian cuisine and can hardly wait to show us how to make these favorite Indian classics, brimming with tantalizing tastes and fragrant aromas.

It may sound dauntingly impossible but it’s not! Sandy will break it all down into “bite-size” morsels of culinary education so that you can learn, step-by-step, how to prepare these treasures.

You’ll practice knife skills, learn essential techniques and explore a variety of cooking methods … all excellent building blocks to help you take home that “I can do it attitude!” Don’t be intimidated … it’s easier than you think!

We’ll start with one of the most popular of all Indian dishes … Chicken Tikka Masala, touting chunks of chicken marinated in spices and yogurt with a “knock-your-socks-off” flavor profile! Chole is a real crowd-pleaser, too. This cauliflower and chickpea curry is easy to make as an entrée or side dish and is so versatile that the recipe can be varied to please vegetarians and carnivores alike!

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

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

(Tasting & Paired Wine)  

Fri. 8/15/14 6:30-9:00

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

18 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2771

Fri, Aug. 15, 2014 @ 6:30 PM
"Limited Hands On" 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. 8/15/14 6:30-9:00 

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

16 openings available

$75.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2772

Sat, Aug. 16, 2014 @ 10:00 AM
"Hands On" The Art of Fruit & Vegetable Carving
 

The Art of Fruit & Vegetable Carving

(Hands On)

Learn the art of carving fruit and vegetables alongside award-winning food artist Tony Bien as he teaches you how to create beautiful, edible garnishes and table decorations including Leek Ribbons, Pepper Flowers, Decorative Mushrooms, Basic Watermelon Carving and more ... all of which you will make and take home!

Tony has an amazing talent and a great passion for teaching others how to do what he so loves! In this beginner’s class you’ll learn much ... including great techniques and proper cutting methods using simple paring knives (no special equipment needed!); what types of fruits and vegetables work best for carving and what to look for when selecting them … ripeness, color, thickness of skin, etc.; how to transport your works of art; and how to store and keep them fresh!

And here’s a BONUS for every student … you’ll receive a $20 Gift Certificate for Pryde’s Kitchen & Home Store … a real Kansas City legend!

This is a unique offering you won’t find anywhere else but at The Culinary Center of Kansas City!

(Includes Snacks, Take-Home Carved Creations

and $20 Gift Certificate for Pryde’s Kitchen & Home Store)  

Sat. 8/16/14 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

Tony Bien

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2773

Sun, Aug. 17, 2014 @ 10:00 AM
"Hands On"Mom's Apple Pie
 

Mom’s Apple Pie

(Hands On)

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

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

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

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

This is a great class to bring a friend!

(Tasting)  

Sun. 8/17/14  10:00-12:30  

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

22 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2774

Sun, Aug. 17, 2014 @ 12:00 PM
"Demo" - MBQI- The “Art of Smokology”® - SMOKING 101
 

Midwest Barbecue Institute

The “Art of Smokology”® 

SMOKING 101

(Demo)

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

Let the “Smoke Fest” begin as you join competition champion and accomplished chef, Richard McPeake (a/k/a Educator of “Que”) 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. The class covers all the basics of backyard smoking so you’ll learn the secrets to perfect BBQ: use of a smoker and how they work; various fuels; types of wood; matching wood with foods; product identification; meat selection; trimming ribs, pork and briskets; time and temperature; proper techniques of smoking; developing “smoke ring” and “bark,” how and when to apply a rub; when, why and how to use a mop; making a dry rub; the four “flavor” stages; sauce testing; proper pork shredding techniques; what to look for in BBQ from start to finish; and discussions of BBQ regions.

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

Folks, this is the quintessential class on smoking!

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

(Tastings) 
Sun. 8/17/14  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! 

26 openings available

$80.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2775

Mon, Aug. 18, 2014 @ 6:30 PM
"Limited Hands On"Fundamentals of Cooking - Sensational Fish and Seafood
 

Fundamentals of Cooking

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)   

Mon. 8/18/14   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!

18 openings available

$60.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2776

Tue, Aug. 19, 2014 @ 6:30 PM
"Limited Hands On" Cakes That Stand the Test of Time!
 

Cakes that Stand the Test of Time!   

(Limited Hands On)

Much like the little black dress, the classic cake (in all its various shapes and forms) will never go out of style! And you know there are only so many cookies you can handle around the holidays (can we say cookie exchange overload?).

With all the quick mixes on the shelves, some may believe that the days of crafting a classic cake are lost. Not so we say! And we can prove it (hello we ARE a culinary center)!

Ultimate cake lover Jill Means takes us back to the time when flour was sifted, fresh eggs were cracked (add one at a time remember) and you never bumped the counter (no one wants their cake falling right?!)

Tonight, you’ll take away key culinary baking principles of cake making and creating delicious frostings.  We’ll even show you how to resurrect a cake flop and serve it up with pride!  

Throw on your favorite apron and delight your taste buds with the flavors of Red Velvet, Sour Cream Chocolate, Carrot and German Chocolate cake. 

Heck, we may even throw in a tall glass of milk!

(Tasting) 

Tues. 8/19/14   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!

16 openings available

$45.00

Jill Means

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2777

Wed, Aug. 20, 2014 @ 9:00 AM
"Hands On" To Market!To Market! with Chef Cody Hogan
 

CookWell! 

 

...because wellness begins in the kitchen!

To Market! To Market!

With Chef Cody Hogan

(Hands On)

It’s a go big or go home folks … or should I say back to the kitchen!  

Join a very popular CCKC instructor, Chef Cody Hogan (Lidia’s KC) for a fresh and fabulous full-day market cooking adventure as we land smack dab in the heart of Downtown Overland Park’s Historic Farmer’s Market! 

Set your alarms because we are hitting the ground running!  We encourage you to start your day prior to our 9:00 a.m. class start time with a stroll through the Farmer’s Market where you can get fresh with the locals, make notes on what’s available and even purchase some of the seasonal produce from local farmers if you like ( you never know, Chef Cody may use it in class).  

We will begin class at 9:00 a.m. sharp where Chef Cody will show you exactly how to create a market fresh feast with the items that are available THAT DAY!  (Here’s the fun part!  He will also answer questions and provide specific information to you on the produce you purchased that morning if you like!)  

You'll pick up some great fresh market cooking methods and techniques, essential knife skill and discover ways to recognize ripe produce by smells and textures. He’ll even show you how to maximize your time with friends and family. 

You’ll get to work alongside him to prepare amazing Chef Cody-inspired dishes from tomatoes, corn, fresh herbs and more! This all-day class will be informative, entertaining and deliciously fun!  

Recipes will abound and you’ll take home a market bag as our gift! 

Hurry on this one…

just like the fresh produce at the market.....it won't last long! 

(Tastings, lunch and a market bag) 
Wed. 8/20/14  9:00-3:00  

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

17 openings available

$120.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2778

Wed, Aug. 20, 2014 @ 6:30 PM
"Hands On"Saucemaking 101
 

Saucemaking 101

(Hands On)

Join an accomplished culinary instructor and Executive Chef, Jim Tinkham, for this very popular introductory course on sauces.

You’ll meet the basic Mother Sauces: tomato, velouté, bechamel, espagnole and hollandaise. Then you’ll learn types of roux and other thickening agents, stocks, building upon the basic sauces, application of sauces in relevant recipes and meal menus.

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

(Tasting)  
Wed. 8/20/14    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!

18 openings available

$55.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2779

Fri, Aug. 22, 2014 @ 6:30 PM
"Hands On"FWN:Cooking without Recipes!
 

Flavorful Weekend Nights at the CCKC

Cooking Without Recipes –

An Interactive Cooking Party!

(Hands On)

Got your attention, didn’t we?

Yes … we are absolutely serious about this class and so is CCKC Exec. Chef Gary Hild, instructor extraordinaire. 

Taking this class is a step toward a lot more freedom in your kitchen. It’s a step closer to cooking the way many professional chefs do – by relying on their senses: taste, touch, sight, smell, sound and undoubtedly … common sense!

You will learn a great deal about food tonight as he teaches us some basic guidelines and techniques for learning to cook instinctually – without recipes.  It’s kind of an Iron Chef thing but with a “cheat sheet!”

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

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

(Tasting & Wine Pairings) 

Fri. 8/22/14   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!

14 openings available

$75.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2780

Sat, Aug. 23, 2014 @ 10:00 AM
"Hands On"Junior Chefs Academy - Best Breakfast EVER!
 

Best Breakfast EVER!

(Hands On)

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

The Junior Chefs will start by learning the fundamentals of cooking with eggs as we creat a hearty Farmers Egg Casserole.  Pancakes are a traditional breakfast favorite but let's turn it up a notch and make Chef Sandy DiGiovanni's Pancake Lasagna (and who better to teach kids breakfast "lasagna" than a Chef names DiGiovanni!)

We'll move on to Stuffed French Toast - fund to make and even more fun to eat!  And breakfast breads will be covered too as we prepare an old-fashioned bread called "Monkey Bread". (Sounds fun....tastes fabulous!)

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

(Tasting)

Sat. 8/23/14 10:00-12:30

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

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

17 openings available

$50.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2781

Sat, Aug. 23, 2014 @ 10:00 AM
"Hands On"- Li'l Kids in the Kitchen - Cooking Adventures in Jurassic Park!
 

Cooking Adventures in Jurassic Park!!

(Hands On)

Before there were gators and crocodiles, there were dinosaurs! Grab your Lil archeologist and step back into the land before time with this newest, rip-roaring, culinary adventure.  

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

Dive right in and enjoy a healthy dose of Deep in the Swamp Punch. Then trek across the pond where you’ll whip up a batch of mighty T-Rex Bites with Dino Dipping Sauce (yep, they taste like chicken. Can’t imagine why!)

Finally, hone those measuring and baking skills while creating mouthwatering Camposaurus Cookies complete with Delicious Dicer atop Decorations (say that three times fast! ) And of course, we’ll be feasting all along the way!

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

(Tasting, Take-Home Desserts)  
Sat. 8/23/14 10:00-12:00

 Class fee of $75.00 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!

 

9 openings available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2782

Sat, Aug. 23, 2014 @ 6:30 PM
"Hands On"FWN:A Virtual Culinary Train Trip Through Europe
 

Flavorful Weekend Nights at the CCKC

A Virtual Culinary Train Trip Through Europe

(Hands On)

Much of European train travel is about efficiency and comfort but certain excursions are all about the experience! Gaping out the window at phenomenal scenery and savoring gourmet cuisine in a restored last-century dining car while visiting castles and other historic sites on the journey.  As you might expect these kinds of trips aren’t necessarily the fastest, but darn it they are the most memorable. 

Our own Culinary Instructor Rachel Ciordas has traveled to 32 countries and along her journeys amassed amazing recipes and stories.  She and her husband, Ionut (we’ll explain how to pronounce that in class!) will take you on a virtual culinary trip highlighting some of their favorite recipes, each with its own unique story. 

For example, Gambas al Ajillo from Spain, an Orange Fennel Salad from Sorrento, Poulet Roti with Confit Potatoes, a ubiquitous traveler's favorite from France and the highlight, an amazing Sacher Torte, a deep chocolate European style cake enrobed in dark chocolate ganache,  from the famous Sacher Hotel in Vienna. (She swears that her recipe is “top secret” but it won’t be after this class.  Ha!) 

Rachel and Ionut are excited to share their experience with you in an entertaining approach to a cooking class! 

You will get your hands in on the action as you assist in creating some wonderfully flavorful European dishes. 

This would make a great date night folks! 

All aboard!

(Dinner and Wine Pairing) 
Sat. 8/23/14  6:30-9:30  

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

23 openings available

$75.00

Rachel & Ionut Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2784

Sun, Aug. 24, 2014 @ 10:00 AM
"Hands On" CANNING 101 - Preserving the Flavors of the Summer!
 

CookWell! 

 

...because wellness begins in the kitchen!

Canning 101:

PRESERVING THE FLAVORS OF SUMMER

(Hands On)

Enjoy the goodness of summer fruits and vegetables by “canning” them now! Canning is an important, safe method for preserving food and let’s face it … it’s incredible to reach for a jar of your favorite food when the winter winds blow!

Preserving the flavors of your summer garden is not only a money-saving venture in this tight economy, it’s a simple and fun way to fill up your pantry. Canned foods from your garden also make excellent gifts to bestow on friends and family throughout the year!

Join the Master Gardner Food Program Instructors from the K-State Extension as we learn all about safe canning methods and the equipment you need to get the job done right. They  will 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 questions because now’s the time to get to the answers from the professionals who can and preserve all the time.

This evening you’ll learn how to make and preserve some of their favorite foods: including herbed seasoned tomatoes, strawberry jam, and tomato salsa! You’ll make and take home a pint of your own seasoned tomatoes, too.

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

(Tasting and take-home pint) 
Sun. 8/24/14  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!

10 openings available

$50.00

K-State Extension Master Food Program Instructors

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2783

Sun, Aug. 24, 2014 @ 6:30 PM
"Hands On" Simple Fresh Home Cooking
 

SIMPLE FRENCH COOKING

(Hands On)

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

There’s no need to be intimidated by fancy French recipe names with a seasoned culinary instructor like Chef Jim in the kitchen taking you through it step-by-step. He’ll break down each of the recipes and teach them in a simplified, no-fuss way. He’ll take French cooking techniques and make them do-able.

You’ll practice essential knife skills and learn excellent mise en place tips and tricks that will serve you well any time you are in the kitchen. Who knows, you may even learn a French phrase or two!

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

Voila! 

A gracious dinner with an unmistakable French flair!

(Dinner and Paired Wine)  

Sun. 8/24/14  6:30-9:00 

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

21 openings available

$65.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2785

Mon, Aug. 25, 2014 @ 6:30 PM
"Demo"A WELL-STOCKED PANTRY
 

A WELL-STOCKED PANTRY

(Demo)

Wouldn’t you love to know how to build a pantry and learn basic cooking techniques so that you can turn to cook on a whim any ‘ol time you wanted? Well, this is your chance!

Learn the secrets from accomplished culinary instructor and Executive Chef Jim Tinkham.  He’ll show you how make simple, delicious meals anytime….and on a moment’s notice. Know what pastas, grains, condiments, spices and canned goods to keep at-hand — ready to turn last night’s leftovers into tomorrow’s amazing dinner! You’ll also learn how to make the best use of your freezer space. 

This is the stuff of real cooks, people!

(Tasting) 

Mon. 8/25/14 6:30-9:00 

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

30 openings available

$55.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2791

Mon, Aug. 25, 2014 @ 6:30 PM
"Hands On" PRO-SERIES I - Day 1 - KNIFE SKILLS
 

PRO-SERIES I –

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

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

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  - Class fee $995


Chef Richard McPeake

Pro Series I - 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.

Pro Series I – 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. 

 

Pro Series I – 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.

 Pro Series I – 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!


Pro Series I - 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.  

 
Pro Series I – 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.

 

Pro Series I – 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. 

 

Pro Series I - 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. 

 

Pro Series I – 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.


18 openings available

$995.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2786

Tue, Aug. 26, 2014 @ 6:30 PM
"Demo"Who's Afraid of the Big Bad Roast??
 

WHO’S AFRAID OF THE BIG BAD ROAST?

(Demo)

It’s no secret that many of us want to serve those larger cuts of meat but are fairly intimidated by the whole idea.  We stand at our kitchen sink, unwrap the beast and then glaze over and step back a few feet in panic.  Or maybe that’s just me.

Chef Charlie Hammond is “back in da house” teaching with us here at the CCKC and boy are we happy.  He brings many years of experience along with just the right touch of “crack” culinary instructor to make it a breeze for the rest of us to learn what he has to teach. 

Tonight, he’ll walk us through large cuts of meat as we learn how to wrangle bone-in pork loin roasts, beef tenderloin, whole chickens and rack of lamb.  His recipes will “blow your house down” I promise.

You’ll learn basic roasting techniques, brining, seasoning options, proper cook temperatures, meat thermometer techniques, proper resting and slicing, and so much more. 

Who’s afraid? Not I said the pig! 

(Tasting)  
Tues. 8/26/14 6:30-9:00 

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

30 openings available

$60.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2787

Wed, Aug. 27, 2014 @ 6:30 PM
"Hands On"The Ultimate Uber Extreme Pizza Class with Chef Cody Hogan!
 

The Ultimate Uber Extreme Pizza Class    

(Hands On)

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

Techniques and great recipes will flow: Margherita Pizza, Pizza Bianco served with Gorgonzola Dolce and Roasted Garlic, a breakfast pizza, a sweet dessert pizza – even grilled pizza will be explored!

Put on your pizza apron and start singin' Italian classics because you're gonna get your hands dirty on this one!

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

Kiss the pizza delivery boy goodbye because you're making it at home now!

Heck, life’s short….

kiss the pizza delivery boy in any case!

(Tasting, pizza dough and complete,

ready-to-bake take-home pizza)   
Wed. 8/27/14 6:30-9:00 

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

21 openings available

$70.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2788

Fri, Aug. 29, 2014 @ 6:30 PM
"Limited Hands On" NEW!! FWN: Diners & Dives Done Right!
 

Flavorful Weekend Nights at the CCKC

NEW!! 

Diners & Dives Done Right!

(Limited Hands On)

The comfort foods we know from our favorite diners and dives became such because WE LOVE THE FOOD!  It may not always be the fanciest but darn it, it’s good!

Join Chef Sandy DiGiovanni, celebrity chef known for her stint on America’s Next Best Restaurant, as she takes you on a journey through the foods of the diners and dives of Kansas City.  Did you know that Sandy’s family owned a North Kansas City dive?  Yep, you’ll have to come to find out which one.  We’ll get some hands on participation for some of the dishes too! 

Learn how to make Stack’s famous Deep-Fried Tacos, Messy Guiseppe’s (aka Italian Sloppy Joe’s), Buttermilk Onion Rings, and an adult Root Beer Float just the way they are supposed to be made AND she’ll show you how to “twist it up” HER way! 

It’ll be an interesting evening full of local folk lore and GREAT dishes.  We’ll serve some awesome cocktails too…reminiscent of these warm and inviting spots!

(Tasting and Cocktails) 
Fri. 8/29/14 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!

14 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2791

Mon, Sep. 8, 2014 @ 6:30 PM
"Hands On"PRO-SERIES I - Day 2 - MEATS
 

PRO-SERIES I –

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

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

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  - Class fee $995


Chef Richard McPeake

Pro Series I - 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.

Pro Series I – 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. 

 

Pro Series I – 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.

 Pro Series I – 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!


Pro Series I - 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.  

 
Pro Series I – 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.

 

Pro Series I – 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. 

 

Pro Series I - 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. 

 

Pro Series I – 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.


18 openings available

$995.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2651

Thu, Sep. 11, 2014 @ 6:30 PM
"Demo"NEW! Spatchcock Chicken Dinner
 

NEW!! 

Spatchcock Chicken Dinner 

An interesting and easy cooking techique 

that will result in a GREAT dinner! 

(Demo)

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

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

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

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

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

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

 

Thurs.  9/11/14  6:30-9:00  

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

22 openings available

$55.00

Meta & Barry West

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2652

Sat, Sep. 13, 2014 @ 10:00 AM
"Limited Hands On"ALL ABOUT BIEROCKS - Including Fall-Inspired Accompaniments!
 

All About Bierocks  

Including Fall-Inspired Accompaniments

(Limited Hands On)

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

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

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

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

Please bring a container to take home 4 Bierocks. 

Tasting

 Sat.  9/13/2014  10:00-1:00  

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

22 openings available

$60.00

Meta & Barry West

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2791

Mon, Sep. 15, 2014 @ 6:30 PM
"Hands On" PRO-SERIES I - Day 3 - SEAFOOD
 

PRO-SERIES I –

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

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

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  - Class fee $995


Chef Richard McPeake

Pro Series I - 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.

Pro Series I – 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. 

 

Pro Series I – 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.

 Pro Series I – 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!


Pro Series I - 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.  

 
Pro Series I – 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.

 

Pro Series I – 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. 

 

Pro Series I - 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. 

 

Pro Series I – 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.


18 openings available

$995.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2633

Fri, Sep. 19, 2014 @ 8:00 AM
Third Friday Local Life Event in Downtown Overland Park
 

Front of CCKC
Grab your family and friends and shop around the corner during the Local Life event! Every third Friday of the month The Culinary Center of Kansas City and many of your favorite Downtown Overland Park businesses will stay open throughout the evening to offer special Local Life events and specials. Come on down between 5-9 p.m. and join in the festivities!

Visit https://www.facebook.com/locallifeop to learn about specific events and deals happening
at your favorite foodie hotspot!

$0.00

n/a

At The Culinary Center

Event/Date Description Openings/Price/Location
2791

Mon, Sep. 22, 2014 @ 6:30 PM
"Hands On" PRO-SERIES I - Day 4 - VEGETABLES
 

PRO-SERIES I –

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

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

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  - Class fee $995


Chef Richard McPeake

Pro Series I - 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.

Pro Series I – 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. 

 

Pro Series I – 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.

 Pro Series I – 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!


Pro Series I - 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.  

 
Pro Series I – 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.

 

Pro Series I – 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. 

 

Pro Series I - 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. 

 

Pro Series I – 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.


18 openings available

$995.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2791

Mon, Sep. 29, 2014 @ 6:30 PM
"Hands On" PRO-SERIES I - Day 5 - MOIST HEAT COOKING
 

PRO-SERIES I –

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

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

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  - Class fee $995


Chef Richard McPeake

Pro Series I - 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.

Pro Series I – 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. 

 

Pro Series I – 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.

 Pro Series I – 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!


Pro Series I - 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.  

 
Pro Series I – 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.

 

Pro Series I – 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. 

 

Pro Series I - 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. 

 

Pro Series I – 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.


18 openings available

$995.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2791

Mon, Oct. 6, 2014 @ 6:30 PM
"Hands On" PRO-SERIES I - Day 6 - DRY HEAT COOKING
 

PRO-SERIES I –

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

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

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  - Class fee $995


Chef Richard McPeake

Pro Series I - 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.

Pro Series I – 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. 

 

Pro Series I – 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.

 Pro Series I – 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!


Pro Series I - 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.  

 
Pro Series I – 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.

 

Pro Series I – 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. 

 

Pro Series I - 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. 

 

Pro Series I – 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.


18 openings available

$995.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2791

Mon, Oct. 13, 2014 @ 6:30 PM
"Hands On" PRO-SERIES I - Day 7 - MOTHER SAUCES
 

PRO-SERIES I –

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

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

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  - Class fee $995


Chef Richard McPeake

Pro Series I - 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.

Pro Series I – 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. 

 

Pro Series I – 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.

 Pro Series I – 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!


Pro Series I - 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.  

 
Pro Series I – 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.

 

Pro Series I – 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. 

 

Pro Series I - 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. 

 

Pro Series I – 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.


18 openings available

$995.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2633

Fri, Oct. 17, 2014 @ 8:00 AM
Third Friday Local Life Event in Downtown Overland Park
 

Front of CCKC
Grab your family and friends and shop around the corner during the Local Life event! Every third Friday of the month The Culinary Center of Kansas City and many of your favorite Downtown Overland Park businesses will stay open throughout the evening to offer special Local Life events and specials. Come on down between 5-9 p.m. and join in the festivities!

Visit https://www.facebook.com/locallifeop to learn about specific events and deals happening
at your favorite foodie hotspot!

$0.00

n/a

At The Culinary Center

Event/Date Description Openings/Price/Location
2791

Mon, Oct. 20, 2014 @ 6:30 PM
"Hands On" PRO-SERIES I - Day 8 - SMALL SAUCES
 

PRO-SERIES I –

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

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

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  - Class fee $995


Chef Richard McPeake

Pro Series I - 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.

Pro Series I – 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. 

 

Pro Series I – 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.

 Pro Series I – 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!


Pro Series I - 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.  

 
Pro Series I – 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.

 

Pro Series I – 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. 

 

Pro Series I - 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. 

 

Pro Series I – 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.


18 openings available

$995.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2791

Mon, Oct. 27, 2014 @ 6:30 PM
"Hands On" PRO-SERIES I - Day 9 - FINAL DINNER COMPETITION
 

PRO-SERIES I –

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

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

Mon.  8/25, (skip Labor Day). 9/8, 9/15, 9/22, 9/29, 10/6, 10/13, 10/20, 10/27
6:30-9:30  - Class fee $995


Chef Richard McPeake

Pro Series I - 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.

Pro Series I – 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. 

 

Pro Series I – 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.

 Pro Series I – 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!


Pro Series I - 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.  

 
Pro Series I – 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.

 

Pro Series I – 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. 

 

Pro Series I - 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. 

 

Pro Series I – 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.


18 openings available

$995.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2633

Fri, Nov. 21, 2014 @ 8:00 AM
Third Friday Local Life Event in Downtown Overland Park
 

Front of CCKC
Grab your family and friends and shop around the corner during the Local Life event! Every third Friday of the month The Culinary Center of Kansas City and many of your favorite Downtown Overland Park businesses will stay open throughout the evening to offer special Local Life events and specials. Come on down between 5-9 p.m. and join in the festivities!

Visit https://www.facebook.com/locallifeop to learn about specific events and deals happening
at your favorite foodie hotspot!

$0.00

n/a

At The Culinary Center

Event/Date Description Openings/Price/Location
788

Mon, Dec. 1, 2014 @ 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! 

42 openings available

$75.00

One-time membership fee of $75

Junior Chefs Academy

 
Event/Date Description Openings/Price/Location
1831

Mon, Dec. 1, 2014 @ 10:00 AM
testing system
 

testing system

16 openings available

$5.97

Diana Cooper

At The Culinary Center

 
Event/Date Description Openings/Price/Location
1996

Mon, Dec. 1, 2014 @ 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
2633

Fri, Dec. 19, 2014 @ 5:00 PM
Third Friday Local Life Event in Downtown Overland Park
 

Front of CCKC
Grab your family and friends and shop around the corner during the Local Life event! Every third Friday of the month The Culinary Center of Kansas City and many of your favorite Downtown Overland Park businesses will stay open throughout the evening to offer special Local Life events and specials. Come on down between 5-9 p.m. and join in the festivities!

Visit https://www.facebook.com/locallifeop to learn about specific events and deals happening
at your favorite foodie hotspot!

$0.00

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At The Culinary Center

Event/Date Description Openings/Price/Location
2705

Wed, Dec. 31, 2014 @ 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

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At The Culinary Center