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

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Event/Date Description Openings/Price/Location
4018

Sat, Dec. 10, 2016 @ 10:00 AM
LI'L KIDS: HOLIDAY "TEDDY BEAR TEA" PARTY (Also offered on Sun. 12/11)
 

SPECIAL LAST-MINUTE DEAL!
Was $85.  SAVE 10% - NOW $76.50

Celebrate the holidays with an old-fashioned tea party/cooking class, designed just for li’l kids (ages 5-8), an adult … and a favorite stuffed bear guest (or a doll if you like)!

Experienced instructor, Margo Mikkelson, will lead these little people in this fun and interactive party-style class. We’ll begin our soirée by seating you at beautifully decorated “tea tables” with tablecloths, fancy plates, tea pots and tea cups, and saucers (of course!). Then, it’s time to get to know each other with a little ice-breaker game just to get things moving. 

Chef Margo will then show us some li’l kid culinary techniques, such as proper filling, cutting, piping, and decorating, as we learn to make tea sandwiches and tea cookies. 

It’s time to the leave the furry friends to ‘man’ the tea tables as we move to some hands-on practice of these skills, and re-create the recipes we’ve just learned. When it’s time to enjoy our culinary creations, Margo will present a short a crash course in manners including the proper way to drink tea and introduce guests.  Then, it’s time to dig in!

We’ll end the day with a fun craft ,as you make “Bear’s Holiday Cocoa” to take home with you to remember your fun day together. 

So, dress in your Sunday best (and make Mom or Dad do the same! It’ll be fun….. and remember that it’s ok for ladies to wear hats to a tea!), choose your “beary” favorite friend, and join us for a morning of tea-time fun!

(Tasting & Take-Home Craft)

Hands On

Sat. 12/10/16   10:00-12:00 

Class fee of $85 is per adult/child team.

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


NOTE: This class will also be taught on Sun. 12/11/16 10:00-12:00. Please go to that date to register.

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class. Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here. 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$76.50

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4019

Sun, Dec. 11, 2016 @ 10:00 AM
LI'L KIDS: HOLIDAY "TEDDY BEAR TEA" PARTY! (Also offered on Sat. 12/10)
 

SPECIAL LAST-MINUTE DEAL!
Was $85.  SAVE 10% - NOW $76.50

Celebrate the holidays with an old-fashioned tea party/cooking class, designed just for li’l kids (ages 5-8), an adult … and a favorite stuffed bear guest (or a doll if you like)!

Experienced instructor, Margo Mikkelson, will lead these little people in this fun and interactive party-style class. We’ll begin our soirée by seating you at beautifully decorated “tea tables” with tablecloths, fancy plates, tea pots and tea cups, and saucers (of course!). Then, it’s time to get to know each other with a little ice-breaker game just to get things moving. 

Chef Margo will then show us some li’l kid culinary techniques, such as proper filling, cutting, piping, and decorating, as we learn to make tea sandwiches and tea cookies. 

It’s time to the leave the furry friends to ‘man’ the tea tables as we move to some hands-on practice of these skills, and re-create the recipes we’ve just learned. When it’s time to enjoy our culinary creations, Margo will present a short a crash course in manners including the proper way to drink tea and introduce guests.  Then, it’s time to dig in!

We’ll end the day with a fun craft ,as you make “Bear’s Holiday Cocoa” to take home with you to remember your fun day together. 

So, dress in your Sunday best (and make Mom or Dad do the same! It’ll be fun….. and remember that it’s ok for ladies to wear hats to a tea!), choose your “beary” favorite friend, and join us for a morning of tea-time fun!

(Tasting & Take-Home Craft)

Hands On

Sun. 12/11/16   10:00-12:00 

Class fee of $85 is per adult/child team.

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


NOTE: This class will also be taught on Sat. 12/10/16 10:00-12:00. Please go to that date to register.

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class. Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here. 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

2 openings available

$76.50

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4078

Sun, Dec. 11, 2016 @ 3:00 PM
MOVED FROM 11/12/16 FESTIVE HOLIDAY BRAIDED BREADS
 

THIS CLASS HAS BEEN MOVED FROM 11/12/16

With the holidays fast approaching, and the weather nice and cold, we’re thinking it’s the perfect time of year to learn how to make festive holiday breads. Fire up the oven, and let’s get kneading, as we learn to create two extraordinary holiday breads - Blueberry Cream Cheese Braid and Orange-Pecan Braid.

Eager to show us how it’s done is bread-maker extraordinaire, Paul McCool.  Working alongside this charming baker, you’ll create these festive breads that will be perfect for a holiday morning treat with your family. You’ll learn (and practice) baking fundamentals, like how to properly mix, knead, ferment, shape, and braid these beauties. In spite of their names, each bread has a different and distinctive shape and technique. Paul will also show you apple and peach filling variations for the blueberry braid.  When you leave this 3-hour class, you'll be taking 2 lovely breads home to bake and share (or not!) with your family.

(Tasting & Two Take-Home Breads)

Hands On 

Sun. 12/11/16    3:00-6:00 pm

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$60.00

Paul McCool

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4100

Sun, Dec. 11, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COOKING WITH LOCAL BREW-FEATURING KC'S OWN BOULEVARD BREWING CO.
 

It’s high time that we give our locally made beers their due, especially in the kitchen. Join experienced culinary instructor, Chef Richard McPeake, as you create fabulous dishes using a variety of local beers from brewed right here in Kansas City.

It’s a brew-fest in our kitchen while you sip on an ice cold one as chef explains which beers to use in a variety of food styles (and, why that is). He’ll show you how to create tasty beer-based dishes like Amber Lager Cheddar Cheese Fondue, Grilled Fingerling Bistro Potato Salad using an emulsified OctoberFest Beer Vinaigrette, a savory MBQI BBQ Stout Beef Stew that’s’ served with creamy Risotto made with beer (we’re not kidding), and an old Greek dish with a new sudsy twist - Baklava topped with a Fall Harvest Beer Syrup!

Don’t worry, you’ll need to put your “oat soda” down for a minute so you can get your hands in on the cooking, too. It’ll be a fun, relaxing and informative evening. Feel free to wear your favorite Boulevard beer shirt! 

(Tasting)

Limited Hands On 

Sun. 12/11/16    6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

4 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4021

Sat, Dec. 17, 2016 @ 10:00 AM
TINY TOTS: SANTA AND RUDOLPH'S BAKING ADVENTURE! (Also offered on Sun. 12/18)
 

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

Here at the Culinary Center of Kansas City™, we continue to create unique cooking experiences for our tiny chefs (ages 2-4) (and, their adult sous chefs).

Today, Santa, along with his favorite red-nosed reindeer,  Rudolph, and culinary instructor, Margo Mikkelson, will guide us through learning new culinary techniques, and important kitchen safety skills, all while creating delicious, kid-friendly, recipes. We’ll mix, scoop, and bake Classic Reindeer cookies, complete decorative chips of your choice! Then, we’ll help Santa and Rudolph complete their favorite cupcakes with a variety of toppings!

Finally, we’ll create a craft to commemorate our experience! Bring your cameras…this is one photo opportunity you won’t want to miss.

(Tasting & Take-Home Craft) 

Hands On 

Sat. 12/17/16   10:00-12:00

Class fee of $85 is per adult/child team.

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


This class is also offered on Sun. 12/28 from 10:00-12:00. Please go to that date to register.

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class. Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here. 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!



0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4022

Sun, Dec. 18, 2016 @ 10:00 AM
TINY TOTS: SANTA AND RUDOLPH'S BAKING ADVENTURE! (Also offered on Sat. 12/17)
 

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

Here at the Culinary Center of Kansas City™, we continue to create unique cooking experiences for our tiny chefs (ages 2-4) (and, their adult sous chefs).

Today, Santa, along with his favorite red-nosed reindeer,  Rudolph, and culinary instructor, Margo Mikkelson, will guide us through learning new culinary techniques, and important kitchen safety skills, all while creating delicious, kid-friendly, recipes. We’ll mix, scoop, and bake Classic Reindeer cookies, complete decorative chips of your choice! Then, we’ll help Santa and Rudolph complete their favorite cupcakes with a variety of toppings!

Finally, we’ll create a craft to commemorate our experience! Bring your cameras…this is one photo opportunity you won’t want to miss.

(Tasting & Take-Home Craft) 

Hands On 

Sun. 12/18/16   10:00-12:00

Class fee of $85 is per adult/child team.

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


This class is also offered on Sat. 12/17 from 10:00-12:00. Please go to that date to register.

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class. Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time. For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back. 

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here. 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4101

Sun, Dec. 18, 2016 @ 10:00 AM
CHOCOLATE WORKSHOP: TRUFFLES, THE PERFECT HOLIDAY SWEET
 

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

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

(Tasting and Take-Home Truffles) 

Limited Hands On 

Sun. 12/18/16   10:00-12:30 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

7 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4102

Sun, Dec. 18, 2016 @ 6:30 PM
HOLIDAY DANISH KRINGLE-MAKING
 

What a fun time of year to learn new baking skills... and, an even better time of year to learn to make Danish Kringle (or Kringla). In its original form, it is a pretzel-like knot shaped soft pastry made from yeast dough. Today, you will find it in Danish bakeshops in various shapes and filled with oh so many kinds of fillings: apple, cherry, cheese, prune…you name it.


Our own, Chef Laura Thomsen, has been making her Bedstemor’s (that’s Danish for Grandma!) Kringla, for years, and will instruct us today.  Then, you will work alongside her to create your own. Your family will sing your praises when your home fills with some crazy good smells. This is a great family outing for those folks in town for the holiday. I’m just sayin…

(Tasting)

Hands On 

Sun. 12/18/16   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost.  

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$55.00

Laura Thomsen

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4103

Sun, Dec. 18, 2016 @ 6:30 PM
DINNER A LA EASY! SIMPLE RECIPES FOR HOLIDAY ENTERTAINING, AND MORE!
 

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

Tonight's experience culinary instructor, Daniela Mancinelli Abel, will open her vast store of cooking and presentation knowledge and teach you essential culinary skills and cooking methods to help make any dinner party a breeze. Our perfect menu starts with Brie with Apricot Cherry Chutney; a beautifully presented appetizer that will truly dazzle your guests. Our menu will feature a Pan-Roasted Pork Tenderloin as the centerpiece with sides such as Cinnamon Apples and Red Leaf Lettuce with Roasted Beets.  Did we mention green beans done the correct way, as well as a beautiful and simple Crème with Berries?  Trust us, this is one those menus that you’ll want to recreate again and again! 

(Dinner) 

Hands On 

Sun. 12/18/16    6:30-9:00

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

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

Daniela Mancinelli Abel

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4104

Mon, Dec. 19, 2016 @ 6:30 PM
SIMPLY STUNNING HOLIDAY DESSERTS
 

Dessert is the exclamation point to any holiday dinner, the ‘piéce de resistance’ to your celebratory fare, the lasting impression your guests and family take home with them. Shouldn’t it be something spectacular? 

Take your desserts beyond the ordinary and into the realm of extraordinary as we learn the secrets to making impressive holiday desserts from an experienced chef, Richard McPeake.  You’ll work alongside him as he shows you how to make an elegant Tiramisu, a coffee-flavored Italian dessert, Stuffed Phyllo Pecan Pie, and creamy Mocha Flan. Then chef will also demonstrate the art of making the perfect Pate a Choux pastry that will be sprinkled with almonds and filled with a praline-flavored cream to create an authentic Paris-Brest dessert- destined to be the star of the show for any holiday occasion!

When you create these treasures for your family and friends they’ll say, “Oh no, you didn't"….and you’ll say, "Oh, yes, I did!"

(Tasting)

Limited Hands On 

Mon. 12/19/16    6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

10 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4105

Mon, Dec. 19, 2016 @ 6:30 PM
Bûche de Noël
 

This traditional French dessert, served near Christmas, is actually a form of sweet roulade, made of genoise (a sponge cake), a buttercream icing and edible decorations, such as meringue mushrooms, berries and “snow” to resemble a miniature actual Yule log. 

Tonight, we will learn how to create this delicacy just in time to serve at our own holiday parties, from a master French baker, Chef Guillaume Hanriot, owner of Café des Amis in Parkville, MO.  You will enter into the realms of decadent desserts that celebrate the flavors of the French holiday season, and learn how to make a classic Bûche de Noël to take home.  You only thought making a Bûche de Noël was complicated! 

(Tasting)

Hands On 

Mon. 12/19/19    6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$60.00

Andrea Benjimina

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4140

Fri, Dec. 23, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! EUROPEAN CULINARY CHRISTMAS TOUR WITH MASTER CHEF RICHARD MCFARLANE-CLARK
 

ADDED TO THE SCHEDULE! 

Immerse yourself in the sights, sounds, smells and tastes of the Christmas season as it would be celebrated in the European countryside. Master Chef Richard McFarlane-Clark invites you to join him for a truly unforgettable gourmet dinner featuring Zarzuela de Mariscos a la Catalana, a traditional lobster and shellfish stew from Catalan, Spain, as our outstanding main course. We'll complete our elegant 5-course menu with more of Chef's favorite European Christmas dishes. You’re in store for quite a learning experience as Chef McFarlane-Clark, whose resume includes cooking for the Queen of England and Princess Diana (!), has cooked all over the world and at the finest establishments, so his experience is deep, which makes for some interesting stories.


Tonight's magical culinary tour will include traditional holiday recipes that are steeped in European tradition and excellent cuisine.  Our elegant evening will begin in Paris, the heart and soul of France, with its eponymous Potage Parisienne, a warm and hearty potato and leek soup. Then on to Rome for an Italian Christmas party classic of light crispy Polenta Bites topped with an earthy Tapenadefollowed by our beautiful Spanish entree. Our journey then carries us to London, the home of the Dickensian Christmas feast for the most “Christmassy” of all desserts, Figgie Pudding and Rum Sauce. Then back across the channel to Lyon, home of French gastronomy, to sample an assortment of ripe soft cheese. We’ll finish the evening with dessert in Bruges, the world’s capital of chocolate confectionary, as we savor some truly decadent Chocolate Truffles, served with coffee.


Our exclusive holiday menu will also include 4 perfectly paired wine tastings chosen specifically for this fabulous meal. What a spectacular way to celebrate the Christmas season!


(Dinner) 

Demonstration Class


Fri. 12/23/16   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost.  

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

2 openings available

$80.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4023

Mon, Dec. 26, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: A TASTE OF MEXICO...WITH SUSY LARA
 

The Mexican cocina is the heart of any Mexican home, and this is exactly where expert instructor, Susy Lara, learned to prepare the foods of her culture, while working alongside her mother......so, you know you’re getting the “real deal.”

Today, Susy will teach culinary techniques and family secrets as junior chefs (ages 9-14) learn to prepare some of her favorite Mexican cuisine. Susy will walk the kids through the steps to make homemade tortilla chips and spicy salsa. Then, move on to handmade Chicken Enchiladas (corn tortilla rolled around a filling) covered with a beautiful chili pepper sauce, Chicken Flautas (aka rolled tacos), Mexican Rice, and Refried Beans. For something sweet, how about a creamy Mexican Caramel Flan! Prepare to get your hands in on the action….and, prepare to eat lots of fabulous Mexican food!

(Tasting)

Hands On 

Mon. 12/26/16   10:00-12:30 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class. Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time. For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back. 

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$50.00

Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4024

Mon, Dec. 26, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: HOLIDAY DANISH KRINGLE-MAKING
 

What a fun time of year for junior chefs (ages 9-14) to learn baking skills... and, an even better time of year to learn to make Danish Kringle (or Kringla). In its original form, it is a pretzel-like, knot-shaped soft pastry made from yeast dough. Today, you will find it in Danish bakeshops in various shapes, and filled with oh so many kinds of fillings: apple, cherry, cheese, prune…you name it. 

Our own, Chef Laura Thomsen, has been making her Bedstemor’s (that’s Danish for Grandma!) Kringla for years, and will instruct us today.  Then, you will work alongside her to create your own. Your family will sing your praises when your home fills with some crazy good smells. This is a great family outing for those folks in town for the holiday. I’m just sayin… 


(Tasting)


Hands On


Mon. 12/26/16   10:00-12:30 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class. Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

6 openings available

$55.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4030

Tue, Dec. 27, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY PRO SERIES CLASS:ULTIMATE SANDWICHES FROM AROUND THE WORLD-GREAT XMAS GIFT IDEA
 

Kids, this ain’t PB&J day at The CCKC … it’s a day to learn the serious art of sandwiching, as we explore delicious and unique sandwiches from around the world.  We’re not foolin’ around, as those of you who have taken classes with 40-year culinary veteran, Chef Richard McPeake, can attest to. Junior chefs (ages 9-14) will learn serious cooking techniques, and be exposed to culinary concepts you’ll use for a lifetime. So, fasten your seatbelt (not literally!), as we take off on a culinary journey. 

We’ll start with a Mediterranean favorite, the Kifta (seasoned ground beef in pita bread). You’ll even learn to make pita bread, from scratch, plus a creamy cucumber sauce to garnish the sandwich. Next stop is France, where we’ll learn steps to make an ooey-gooey, egg-dipped, pan-fried, hot Monte Cristo sandwich with ham and Swiss cheese, served with a spicy Dijon mustard sauce that we’ll make from scratch. Finally, chef will share his secrets to make the perfect Triple-Decker Club Sandwich–a classic sandwich that’s served in every diner in America.

What could make this day any better?  How about homemade crispy potato chips! Well, ok, we’ll learn to make those, too!

Register today......this BRAND NEW pro series class will sell out fast! 

(Tasting, Binder with Recipes & Toque)

Hands On

Tues. 12/27/16     10:00-2:00 

Check out our other BRAND NEW JCA Pro Series classes ON 12/28-La Cocina Mexicana and 12/29-American Southern-Style Cuisine.

NOTE: Take any one of these 3 Pro Series classes for $110 each; or call us at 913-341-4455 and register for all three to receive the 3rd class for $78)

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class. Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

5 openings available

$110.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4025

Wed, Dec. 28, 2016 @ 10:00 AM
TINY TOTS: IT'S A ZOO AROUND HERE!
 

It’s been a zoo around here ever since that mischievous monkey, Curious George, got into our kitchen, and hid all the bananas! Now all the animals want attention, and we’d better give it to them, or we’ll have a stampede on our hands!

We’re calling all tiny tot chefs (ages 2-4) (and their adult cooking partners) to join us in our kitchen for a fun day to play and learn with “animals” as we roll out some sugar cookie dough, and cut out some alligator, giraffe, and monkey cookies. We’ll bake them, and then decorate them with colorful icing, and lots of sprinkles and candies.

It’s not all about sweet treats today, though … we’ll learn to make Cheesy Animal Snacks out of ham and, you guessed it … cheese! What a great way to spend time with your child, grandchild, niece or nephew– in our kitchen, cooking together and creating wonderful memories.

We want to help your budding chef starts on the road to learning important kitchen and life skills. Here, they’ll learn to follow instructions, as they roll the dough, ice the cookies, and make a palm tree out of a pretzel and some edible leaves (really!). They’ll also learn how rewarding it is to eat something they’ve made with their own two hands!

We keep it simple, engaging and interactive so nobody nods off ,or gets bored. It’s a great opportunity to introduce your tiny chef to the pleasures of the kitchen in a way that they can understand.

(Tasting & Take-Home Cupcakes)

Hands On

Wed. 12/28/16    10:00-12:00 

Class fee of $85 is per adult/child team.

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class. Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.  

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here. 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4031

Wed, Dec. 28, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY PRO SERIES CLASS: LA COCINA MEXICANA - A GREAT XMAS GIFT IDEA!
 

There are cooking fundamentals that are unique to Hispanic cuisine.  It may be brightly colored piñatas and familiar tacos at your local Mexican Restaurant, but I assure you, there are deeply-ingrained culinary fundamentals that have been passed down through history, and which have entered our mainstream culture here in the U.S. under names like “Tex Mex” and “New Mexican Cuisine!”  

No passport required, as kids (ages 9-14), explore Mexican cuisine with a 40-year culinary professional, Chef Richard McPeake.  We will learn as we prepare dishes such as Texas Cheese Crisp (a three-cheese cracker pizza. (you heard me, we’re making Mexican pizza!), Spicy Beef & Chicken Fajitas with fresh creamy Guacamole, and a popular Mexican sweet treat – Chef’s Famous Deep-Fried Ice Cream with homemade Chocolate Sauce! You will never look at Mexican food the same.  We promise.

Register today......this BRAND NEW pro series class will sell out fast! 

(Tasting, Binder with Recipes & Toque) 

Hands On

Wed. 12/28/16   10:00-2:00 

Check our our other BRAND NEW JCA Pro Series classes on 12/27-International Sandwiches From Around The World & 12/29-American Southern-Style Cuisine 

(Take any one of these 3 classes for $110 each; or call us at 913-341-4455 and register for all three to receive the 3rd class for $78)

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class. Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

4 openings available

$110.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4026

Wed, Dec. 28, 2016 @ 6:30 PM
JUNIOR CHEFS ACADEMY: COOKWELL! GLUTEN-FREE FAMILY MEALS (Adult/Child Option)
 

Every parent knows the familiar and regular cry of “I’m hungry! What do we have to eat?” And if your kids (or you!) are following a gluten-free diet, this hunger battle is even harder to squelch. Here’s the opportunity for kids (ages 9-14) to learn to prepare delicious and nutritious gluten-free meals (with dairy-free options) that will satisfy even the pickiest eaters.

Culinary instructor and Chef Laura Thomsen (call her “LT”…we do!) has been living and cooking gluten-free (no wheat, oats, barley or rye)  for some time now and knows all about the need to get creative with gluten-free savory and sweet dishes so that meals don’t become ho-hum and boring. Today, they’ll get to take a “short cut” and jump to the front of the line as they learn her favorite gluten-free meals…recipes that they will definitely want to make again and again.

Kids will learn some fundamentals of cooking and get kitchen time working alongside this engaging professional as Chef LT walks through each delicious and appealing gluten-free recipe like Oven Baked Chicken, Salmon Patties, Creamed Spinach, a sweet nut cake to satisfy the gluten-free sweet tooth, and more.

(Note: Adults are welcome to sign up for a seat in this class with your Junior Chef. Please indicate this when registering.)  

(Tasting)

Limited Hands On 

Wed. 12/28/16    6:30-9:00 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class. Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$50.00

Laura Thomsen

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4328

Wed, Dec. 28, 2016 @ 6:30 PM
JUNIOR CHEFS ACADEMY: CUPCAKE COMBAT! - ADDED TO SCHEDULE!
 

Junior Chefs (ages 9-14), let’s have some cupcake fun over the holiday break! Learn the art of baking and decorating cupcakes and then use your new-found crafty skills to compete for the “Cupcake Master!” Award!   

Chef Laura Thomsen will teach you the techniques of making great cupcakes including flavoring and coloring. Then, she’ll show you all kinds of ways to decorate them using icing, piping bags and special sweet little tricks of the trade.  Animals, flowers, you name it! 

(Hey! Bring your friends for a fun activity!, receive your team challenges and then get to work on your masterpieces!   We’ll have judges and the whole shebang!  Bring your phones so you can let your friends see your skills! Tons of cupcake fun!

(Tastings…of course! and Take-Home Cupcakes)  

Hands On
Wed. 12/28/16   6:30-9:00 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!


17 openings available

$60.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4027

Thu, Dec. 29, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: THE BREAKFAST CLUB:COOKING THE FAVORITES!
 

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

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

(Tasting) 

Hands On 

Thurs. 12/29/16   10:00-12:30 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class. Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

4 openings available

$55.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4032

Thu, Dec. 29, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY PRO SERIES CLASS: AMERICAN SOUTHERN-STYLE CUISINE-A GREAT XMAS GIFT IDEA!
 

Our cooking heritage here in the U.S. is influenced by so many other cultures, such as South American, Spanish, and French. Today, kids (ages 9-14) will explore some of the classic dishes of the deep-South that carry these influences to create its own unique style of cooking. C’mon, let’s travel along the southern coast of the United States.

These are good ‘ol comfort food dishes that everyone loves will make you want to slap your granny (don’t do that)! We’ll begin the day by making Red Pimento Cheese Spread with Crisp Flatbreads (this homemade version will put that jarred spread to shame). Next, you’ll learn to make Fried Chicken and Waffles with a Sweet Maple Sauce, adapted from a recipe made famous in Atlanta, GA.  Finally, we’ll head on down to the Louisiana Bayou, as we prepare a traditional Southern dish, Chicken Coubion with Rice! Hey, you never know, chef just might have some alligator for you to try, too! (Don’t worry, it tastes like chicken!).  Finally, we’ll end our culinary journey with a warm and bubbly Georgia Peach Cobbler, just like mama used to make!  Don't miss the Southern-style fun! 

Register today......this BRAND NEW pro series class will sell out fast! 

(Tasting) 

Hands On

Thurs. 12/29/16   10:00-2:00 

Check our our other BRAND NEW Pro Series classes on 12/27-International Sandwiches From Around The World & 12/28-La Cocina Mexicana 

(NOTE: Take any one of these 3 Pro Series classes for $110 each; or call us at 913-341-4455 and register for all three to receive the 3rd class for $78) 

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class. Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

10 openings available

$110.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4106

Thu, Dec. 29, 2016 @ 6:30 PM
A WHISKEY-LOVER'S CHRISTMAS PARTY - HOSTED BY "THE WHISKEY COWGIRL"- A GREAT XMAS GIFT IDEA!
 

There are two kinds of people in the world -  those who love whiskey, and those who just haven’t been exposed to its magic.  At least that’s how Terry Kast, a/k/a “The Whiskey Cowgirl” and owner of the Celtic Ranch in Weston, MO, feels about it. 

Let’s celebrate the holidays with a different spin, as we explore the spirit-filled world of whiskey.  This evening is for beginner, and seasoned, whiskey drinkers alike who will learn a thing or two from this expert. 


Terry and her charming personality is in ‘da house’ to share her vast knowledge.  This woman knows her whiskey, and guarantees a fun and informational evening as you compare, contrast, understand, taste and enjoy Bourbon, Tennessee Whiskey, Irish Whiskey, Scotch, and Rye.  We’ll get to the bottom of the barrel (get it?) and also taste foods that pair well with whiskey.  Don’t worry if you’ve never tasted whiskey before…..rookies are welcome, and she’ll make believers out of you, too!  You’ll leave the class with confidence that you can belly up to the bar and throw down whiskey with the pros….and without “that face” (you know who you are)! You’re welcome.   (Bring friend and make it a party!)

(Tasting)

Demonstration Class 

Thurs. 12/29/16    6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

10 openings available

$65.00

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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4107

Fri, Dec. 30, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! LA COCINA DE MEXICO...WITH THE LARA SISTERS
 

The Mexican cocina is the heart of any Mexican home, and this is exactly where expert instructors, Vicky & Susy Lara, learned to prepare the foods of their culture, while working alongside their mother......so you know you’re getting the “real deal”!  

The culinary practices of Mexico are a reflection of its history, cultural and religious orientation, and natural resources.  The native foods and flavors of each region of Mexico are essential to the formation of what has come to be considered its national cuisine.

Tonight, these two engaging sisters will teach culinary techniques and family secrets, as we work together to prepare some of their favorite Mexican cuisine, exactly as they learned them in their mother’s cocina.  

You’ll sip on a Mexican cocktail as they will walk you through the steps to make homemade tortilla chips and spicy salsa. Then, move on to handmade Chicken Enchiladas (corn tortilla rolled around a filling) covered with a beautiful chili pepper sauce, Chicken Flauta’s (aka rolled tacos), Mexican Rice, and Refried Beans. For something sweet, how about a creamy Mexican Caramel Flan.

Prepare to get your hands in on the action….and prepare to eat lots of fabulous Mexican food! After this class, you’ll have the confidence to cook these fantastic south-of-the-border specialties in your own cocina!

(Tasting) 

Hands On

Fri. 12/30/16    6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$75.00

Vicky & Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4108

Fri, Dec. 30, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK!A ROMANTIC CANDLELIT DINNER FOR TWO!
 

The presents are unwrapped and the busy holiday season is winding down. Now, it’s time for some real “couples time”.

Tonight is a full-blown, hands-on kind of night as our cooking twosomes work alongside a consummate professional chef, Daniela Mancinelli Abel, to learn some elegant recipes that you can add to your entertaining repertoire. You’ll learn a variety of cooking techniques as you prepare Savory Crepes with Mascarpone Crema and Salsa with Corn Relish; Spinach Salad with Goat Cheese and Chili-Basil Vinaigrette; Bacon wrapped Tilapia Filet and Bacon Beurre Blanc Sauce; and, for dessert … Chocolate Espresso Cake with Crème Peanut Butter.

Then, you’ll settle in at a romantic candlelit table to enjoy the delicious meal that you’ve helped to prepare. 

(Dinner) 

Hands On 

Fri. 12/30/16   6:30-9:00 

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

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

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out! 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$75.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4155

Mon, Jan. 2, 2017 @ 6:30 PM
COOKWELL! NO MORE WHEAT BELLY! WHEAT-FREE, BUT NOT DEPRIVED
 

Just because you have made the commitment to lighten or eliminate wheat from your diet doesn’t mean you can’t have satisfying foods.  You can!

Certified Nutritionist and Baker of All Things Wheat Free, Jackie Caldwell will walk you through the basics of baking for a wheat-free plan. We tried her Banana Nut Muffins and Honey Biscuits and we can attest to their amazing goodness! 

She will show you how to create mixes and baked goods once each week that will take you through the entire week.  Imagine being able to grab a satisfying and nutritious muffin to pop in your brief case or purse so that you can weather the “donut storm’ at the water cooler or children’s play date?  These babies freeze well, too. 

Learn all about baking with ingredients like almond flour and cashew butter - where to find them, the best ones, storage, baking tips, mixing methods, and much more. You’ll get some hands-on cooking time with Jackie, too.

You will go home with do-able recipes for a sliceable Bread Loaf, Almond Flour Biscuits, Muffins, and Waffles that will make you proclaim “Wheat!  Who Needs It?” A seriously great baking class. 

(Tasting & Take-Home, Ready-To-Bake Muffins)

Limited Hands On 

 

Mon. 1/2/17 6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our CookWell!™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen. To find out more about our Cookwell!™ Program, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

17 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4156

Tue, Jan. 3, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: Ooh Là Là! KIDS LEARN FRENCH COOKING
 

Cooking French isn’t as much fuss as you think! Today, junior chefs (ages 9-14) will ‘get their French on’ in this popular cuisine.

Master Chef Richard McFarlane loves sharing and teaching his extensive culinary skills – and he especially loves to help kids master their cooking skills! Let’s get together and make delicious French food that’s sooo good to eat! You’ll cook right alongside Chef as he shows you to make dishes like Crepes Parisiann and Crème Brûlée. What an interesting class this will be!

(Tasting)

Hands On 

Tues. 1/3/17   10:00-12:30 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$50.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4157

Tue, Jan. 3, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: KNIFE SKILLS & OTHER KITCHEN BASICS
 

Kids (ages 9-14) will 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 chopping, dicing, batonette, cubes, julienne, chiffonade, and how to fan a strawberry. 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!

(Snacks)

Hands On 

Tues. 1/3/17   10:00-12:30

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time. For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back. 

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

7 openings available

$50.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4158

Tue, Jan. 3, 2017 @ 6:30 PM
CHOCOLATE & RED WINE
 

Take a chocolate-covered trip around the globe this evening with Keri Lauderdale Olson (Chocolate Cork) as she teaches you the proper techniques for tasting chocolate (Yes, there really IS such a thing!) and guides you on a decadent tasting experience of some of the finest chocolates from around the world.  

In this two-hour class, we’ll learn about the uber trendy “bean to bar” movement that is currently taking on the culinary scene, and turn you on to the magic that happens when you properly pair red wine with chocolate.  A fun evening of culinary education with a consummate professional. 

(Tasting)  

Demonstration Class

Tues. 1/3/17   6:30-8:30 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

14 openings available

$60.00

Keri Lauderdale Olson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4109

Wed, Jan. 4, 2017 @ 6:30 PM
COOKWELL: MIRROR, MIRROR, ON THE WALL...WHY DID I EAT THE WHOLE CHEESE BALL! GREAT XMAS GIFT IDEA!
 

Those cheese balls and never-ending plates of cookies and candies were just too hard to resist over the holidays…..we get it……we’ve all been there.  Not to worry……Katie Newell is a “lover of good food”, who is passionate about her health, so she’s the perfect person to help you get you back on track. 

She has spent her life battling auto-immune diseases and infertility and, after much research, learning, and trial-and error, she has triumphed by altering the way she cooks and eats. She has learned that nutritious, fresh and organic food can be healing and, if prepared correctly … delicious.

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

She’ll break them down into 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. She’ll show you how to make delicious dishes like Pozole Verde, a spicy Southwestern-inspired pork dish, Sausage and Lentil Stew, Maple-Mustard and a “healthified” Chicken with Lemon-Spinach Linguini. Yep, you’ll get your hands in on some of the cooking action, too! 

Don’t wait to start cooking and eating better…those pesky extra holiday pounds will soon be a distant memory! Let’s do this! Don’t wait to start cooking and eating better … the year’s young … let’s do this!

(Tasting)

Limited Hands On 

Wed. 1/4/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our CookWell!™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen. To find out more about our Cookwell!™ Program, click here. 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

16 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4110

Thu, Jan. 5, 2017 @ 6:30 PM
WINE 101 WITH CERTIFIED SOMMELIER, BRENT GRIDER - A GREAT XMAS GIFT IDEA!
 

A great idea for entertainment over the holiday break....and a great Christmas gift idea for the wine lover on your list!!


Let’s learn about wine with a pro! This class is designed for those with an appreciation for one of the world’s oldest beverages....wine, of course!  Learn from scratch (or refresh your skills) with Certified Sommelier Brent Grider (also Beverage Manager and Sommelier for Stock Hill).  The goal of the class will be to gain a working knowledge of the various grape varietals and then gauge what styles of wine appeal most to you and why.


We’ll also understand the ‘how to’s of selecting wines you’ll enjoy, the wine-making process (including sparkling wines), how to read a wine label and a wine list, proper glassware, how to open a bottle, what factors contribute to the quality of a wine and major wine producing countries.  That’s a lot of ground to cover but we’ll do it. Don’t worry, we’ll also do some tasting, as well, because how the heck can you learn if you don’t taste….right?  You will no longer have to use the “close your eyes and point” approach to choosing a wine at your local purveyor or in a restaurant.  Won’t you be clever!

(Wine Tasting & Nibbles)

Demonstration Class 

Thurs. 1/5/17    6:30-9:00   

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

17 openings available

$70.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3964

Fri, Jan. 6, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A CELEBRATION OF BUBBLES-DINNER IN CHAMPAGNE(L'Approche Francaise Classes)
 

L'Approche Francais

(The French Approach to Cooking & Celebrations!)
"A Celebration of Bubbles - Dinner in Champagne"

Fri. 1/6/17   6:30-9:00

This class is one of 5 classes offered in the "L'Approche Francais" grouping of classes taught by Master Chef Richard McFarlane Clark designed to take you through an epicurian journey through France.  Register for this class, or all of the classes.

As in most countries, food is an integral part of the French culture, and holiday traditions, family gatherings or a lover’s outing typically revolve around food.  Master Chef Richard McFarlane-Clark invites you to join him for an epicurean journey through France.  Learn to create an elegant Rhone (8/20) style dinner party your friends will never forget.  Delight in sumptuous romantic dinner for couples in Lyon (9/3) the food capital of the Rhone-Alpes region of France.  Next, you will venture into the Centre region of France, Pays de la Loire (10/1), famed for white butter sauces and light flavorsome food.  From there, you will discover the French approach to a Christmas Dinner Party in Paris (11/19) where menus are filled with the bounty of the season. Finally, you’ll be enchanted with a Celebration of Bubbles with a Dinner in Champagne (1/6/17)(TONIGHT'S CLASS!).

The chef will emphasize ingredient choices and show how the different regions of France use different methods and techniques to prepare and cook for festive celebrations.  He hopes that every participant will learn their own unique touches that will set their meals apart by learning how to balance a plate and a meal.  Our “HOW” to cook in each class will vary.  We will always end with a lovely dessert and a cheese course (we are cooking French, after all).  Join us for one (or all!) of a series of five unique French celebrations. 

You’re in store for quite a learning experience as Chef McFarlane-Clark has cooked all over the world and at the finest establishments (even for Princess Diana and the Queen of England!), so his experience is deep which makes for some interesting stories and outstanding dishes.  (You’ll love his accent too!)

Tonight's Menu
 "A Celebration of Bubbles - Dinner in Champagne" 
Caviar and Blini, Poached Pear & Walnut Salad with Champagne Vinaigrette, Champagne Sorbet, Roast Beef Tenderloin with Sautéed Mushrooms, Lemon Mousse, and Chocolate Truffles.

(Includes dinner and coursed wine tastings)

Demonstration Class

Each class is $75 per person  

(Please go to individual dates in our calendar of classes to register for each class)

 The Provinces in the Fall L'Approche Series:  

Sat. 8/20/16: Dinner Party in Rhone

Sat. 9/3/16: Couples Cook! Romantic Dinner in Lyon

Sat. 10/1/16: Dinner in Pays de la Loire

Sat. 11/19/16: Christmas Dinner in Paris

Fri. 1/6/17: A Celebration of Bubbles-Dinner in Champagne

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. This particular class includes coursed wine tastings. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

10 openings available

$75.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4111

Fri, Jan. 6, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK ITALIANO!
 

The Italians really know how to eat, don’t they?  Food is not just fuel in Italian culture – it is an art, a deeply intimate act meant to be shared with cherished friends and family, and, in many ways, a performance. Their meal structure is one of the most purposeful set ups you’ll ever witness, too! It is often compared to a dance or an opera – one that has a distinct beginning, a lead up to the main event, and a slow crescendo leading to a finale that will leave you wanting to stand up, tears streaming down your face, yelling “Bravo”!!


Your date night will feel like an “Italian Culinary Opera” as it begins with a homemade Ricotta Bruschetta appetizer, then a colorful Orange & Fennel Salad. Next, you’ll move to a Primo Piato (Polenta with Bolognese), then a Secondo (Chicken Milanese) and finally, the captivating finale with  bit of Dolce (homemade Cannoli’s).  It will be a night of Italian delights! 


(Tasting..you can provide the Operatic Singing, if you like!)

Limited Hands On 

Fri. 1/6/17    6:30-9:00 

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

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

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out! 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4029

Sat, Jan. 7, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: TAMALADA PARTY!
 

There is no denying the culinary fan base that surrounds authentic Mexican tamales. And, kids (ages 9-14) love making (and eating) them just as much as the adults do! We just happen to have tamale-expert, 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, Susy will share coveted family recipes, secrets and techniques as she teaches our junior chefs how to make homemade Chicken Tamales with Tomatillo Sauce. She’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 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 a half dozen tamales to share with the family!

(Tasting)

Hands On

Sat. 1/7/16   10:00-1:00 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class. Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time. For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.  

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

15 openings available

$60.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4319

Sat, Jan. 7, 2017 @ 11:00 AM
SATURDAY MORNING FLASH DEMOS™! PIE FIXES EVERYTHING!
 

Our newest cooking education class concept, Saturday Morning Flash Demos, are the perfect quick & easy way for busy foodies & weekend kitchen warriors to learn how to cook. What a great way to spend a weekend morning with plenty of time left to enjoy the day!

Register in advance online ($25) or walk-in the morning of class ($30) to these power-packed 1-hour cooking classes taught by experienced cooking instructors (a/k/a “Flash Demo Food Professors”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy a FREE Irish Coffee and Foodie Talk!  

 In today’s demonstration, our own CCKC "Main Dish" will teach you how to make a perfect pie crust for sweet & savory dishes… just like your Grandma used to make!  Apple pie tastings all round!  Yum!

 

(Tasting)

Demonstration Class

Sat. 1/7/17 11:00-12:00
$25 in advance ($30 walk-in)

Flash Demo Food Professor: CCKC “Main Dish” Laura Laiben


Other SATURDAY MORNING FLASH DEMOS™ CLASSES:

Laissez les Beignets Roulez! (Doughnuts!) (Chef Jason Provo) (Sat. 1/14)

Moroccan Mouthful: Chicken Tagine  (Chef Gary Hild) (Sat. 1/21)

Bad-Ass Street Tacos (CCKC Chef TBD) (Sat. 1/28)

French Crepes & Sexy Vanilla (Chef Charlie Hammond) (Sat. 2/4) 

Chicken Saltimbocca (Chef Daniela Mancinelli Abel) (Sat. 2/11)

...plus more dates to be added.  Visit our website for a current listing of Saturday Morning Flash Demos™ at kcculinary.com  

21 openings available

$25.00

Flash Demo Food Professor: CCKC Main Dish Laura Laiben

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4028

Sat, Jan. 7, 2017 @ 1:00 PM
JUNIOR CHEFS ACADEMY: Le Crêperie: Fabulous French Crêpes
 

Whether you’re having ‘em for breakfast, lunch, dinner, snacks, or dessert … crêpes are downright simple to make, and fun to eat. Our junior chefs (ages 9-14) will have a great time, alongside a fun, and experienced, culinary instructor, Rachel Ciordas, as they learn how to make both sweet and savory crêpes, filled with a variety of yumminess inside. The kids will learn important cooking techniques and culinary tricks as we explore crêpe-making equipment, batters, flours, toppings, sauces, and more!

We’ll work together to make several crêpes, including Bacon & Scrambled Eggs Crêpes Crepes with homemade Salsa (bet you didn’t see that one comin!), spicy Mexican Crêpes, and chocolate-filled Nutella and Banana Crêpes. Oh yeah, it’ll be a “flippin” fantastic morning in the kitchen!

(Tasting)

Hands On

Sat. 1/7/17   NEW CLASS TIMES: 1:00-3:30

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class. Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$55.00

Rachel Ciordas

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4112

Sat, Jan. 7, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MANGIA! MANGIA!
 

Sunday dinner in a typical Sicilian household is an all-day affair that gets everyone involved. From the matriarch to the smallest child, everyone has a job to do … washing vegetables, dicing onions, stirring pots – all the while sharing stories, laughing, and probably arguing over who’s recipe is the best!

You’ll get a little taste of that Sicilian togetherness this evening as old friends, new friends and family come together at The Culinary Center to prepare a beautiful Italian dinner. Our “matriarch” tonight is Sandy DiGiovanni, a name many of you “foodies” may recognize. Sandy was a finalist on NBC’s “America’s Next Great Restaurant” in 2011. This delightful, energetic and talented chef was raised by a restaurateur mother and a baker father. As she says, she was “born with silver measuring spoons in her mouth and wrapped in swaddling aprons” and therefore destined to be in the kitchen.

We’re very happy she’s in OUR kitchen this evening to teach us some of her favorite traditional Sicilian recipes including Bitter Greens Insalata with Arugula in a Red Wine Vinaigrette, Sugo (or sauce), Meatball-Stuffed Rigatoni, and Braciuolini. You’ll learn how to layer the flavors in this Italian Sunday Dinner classic. Save room for dessert because Sandy is pulling out all the stops as she shows us how to make her Nonni’s Cannoli.  Dinner is served with crusty Italian bread, of course!

This isn’t just a class … it’s a culinary experience that you will long remember!

(Tasting) 

Limited Hands On

Sat. 1/7/17     6:30-9:00

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!


1 opening available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4120

Sun, Jan. 8, 2017 @ 8:00 AM
PRO SERIES I: DAY 1 - KNIFE SKILLS
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT HOLIDAY GIFT IDEA! 

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen!

Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.

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

Sundays beginning: 1/8, 1/15, 1/22, 1/29, (skip 2/5), 2/12, 2/19, 2/26, 3/5, 3/12 

6:00-9:00  (Hands On)

Series fee $1125   

Includes: tastings, binder for recipes & handouts, toque, and 10% Pro Series student discounts on chef's jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

PRO SERIES I

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 
In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives. You’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

5 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4159

Sun, Jan. 8, 2017 @ 10:00 AM
NAKED CAKES: TIPS, TRICKS & HOW-TO'S
 

Naked cakes have become one of the biggest trends in cake decorating.  No doubt, you’ve noticed these interesting cakes popping up at weddings, birthdays, and other special occasions. Leading today’s class is, Kay Maier, one of our newest instructors (and a longtime CCKC employee & cake decorator) and she’s super excited to share her cake-decorating secrets with you.

Kay will begin the class by demonstrating the process of creating a stunning 3-layer “naked” cake by using stacking, and leveling techniques to ensure a sturdy structure. The whole idea behind the “naked” concept is that the cake isn’t slathered in buttercream or fondant. Instead, the frosting and filling is used between the layers, leaving the cake either completely visible or with a semi-frosted coating.

You’ll learn a versatile Chantilly Cream frosting recipe, plus 2 incredible fillings, then Kay will show you how to use them to add borders and layers of deliciousness that will leave our masterpiece with a fresh look.

To finish out our class, you’ll learn the correct way to shave chocolate, how make a chocolate cigar, as well as a super-fancy decorating technique that uses chocolate and vodka. You heard me. You’ll have to sign up for this class to see what we mean! 

(Tasting)

Demonstration Class 

Sun. 1/8/17   10:00-12:30 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

17 openings available

$55.00

Kay Maier

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4113

Sun, Jan. 8, 2017 @ 4:30 PM
MASTERING THE FRENCH CREPE - 2nd Class Added - See 1/22
 

Please note that we have added a 2nd class on January 22nd. Please visit the calendar at that date.

Crêpes are one of France’s most versatile gifts to the world of food. Capable of supporting both savory and sweet dishes, they are easier to make than you think, with just a bit of practice.

Today, we explore the fascinating world of the French crêpe working next to experienced instructor, Chef Gary Hild.  He’ll break it all down in a fun and interactive way as she shows you the secrets to making the ever-tasty, and versatile, French crêpe. You’ll whip, measure and pour your way through recipes like savory crêpes with Cream Chicken, Crêpes with Maryland Chowder, and Crêpes with Mascarpone Cheese & Strawberries. It’ll be a flippin’ good time!

(Tasting)

Hands On 

Sun. 1/8/17    4:30-7:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

5 openings available

$55.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4153

Mon, Jan. 9, 2017 @ 6:30 PM
COOKWELL! THE ANTI-INFLAMMATORY KITCHEN - ADDED TO SCHEDULE!
 

The simplest way to fight chronic inflammation is by giving your food and lifestyle choices a make-over. There are so many whole foods and healing beverages that contain potent anti-inflammatory properties, and including these healing foods is one of the easiest ways to get rid of chronic inflammation, and we have the perfect instructor to show you how it’s done.

Katie Newell is a healthy cooking guru who has literally cooked herself well and in this class, she’ll share that knowledge so that will help you take your healthy menus to a new level. After switching to a real food way of eating, and including real food recipes in her diet, Katie noticed relief from some of the debilitating effects of a chronic and painful disease that has plagued her since childhood. She was even able to triumph over infertility after being told she had no hope, so, she knows what she’s talking about. Katie’s mission is to help others improve their health as she did by sharing her message with the masses and teaching them how to cook themselves well.

She’ll start this informative class by teaching you to make a creamy Southwest Avocado Dip that includes a special blend of anti-inflammatory ingredients. Then she’ll share her trick for getting the most out of your food budget as she shows you how to prepare Wild Salmon Cakes with an Arugula Salad on the side, plus a slow-cooker quinoa and bean salad that can be made-ahead so that you can enjoy it all week long. For dessert, how about Pumpkin Cheesecake that’s low-carb and grain free? Bet you didn’t see that one coming!

Along the way, Katie will discuss simple ways to streamline prep work. Folks, these are recipes that will make you thrive. As an added bonus, your whole family will enjoy them, too! Promise!

(Tasting)

Limited Hands On 

Mon. 1/9/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost 

Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our CookWell!™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen. To find out more about our Cookwell!™ Program, click here.  

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

8 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4160

Tue, Jan. 10, 2017 @ 6:30 PM
LET'S PLAY WITH OUR FOOD! MOLECULAR GASTRONOMY FOR DUMMIES
 

Ok, we know what you’re thinking……molecular what? Let us explain.

Molecular gastronomy is about a multi-sensory dining experience where you use your curious intention to create artistic dish presentations, textures, aromas, flavors, and even sounds. Its name is a term that’s commonly used to describe a style of cuisine in which chefs explore culinary possibilities by blending the use of tools from the science lab and ingredients from the food industry and then “play” with the possibilities of how food tastes and acts when exposed to different temperatures and other scientific conditions. Think caviar made of olive oil, disappearing transparent raviolis, cocktails in ice spheres…. Sound cool? Well, it is! And you don’t have to be a science geek to pull this off! 

We just happen to have the perfect instructor to teach this interesting class. Master Chef Richard McFarland, who has traveled the globe and cooked for dignitaries like Queen Elizabeth and Princess Diana, also has the unique experience of working at The Dorchester Hotel with Anton Mossiman, who developed these interesting techniques for British Airways. So Chef Richard knows what he’s talking about!

In this one-of-a-kind cooking class, Chef Richard will demonstrate how to transform the tastes and textures of creative food like  Balsamic Vinegar Pearls, Nutella Powder, Pork Fat Snow (say what??), and Sous Vide Salmon. Once you’ve been exposed to the basic principles of this way of cooking, you’ll be able to use your newfound skills and knowledge to create unique dishes in your own kitchen that will dazzle your family and friends – and maybe even your own darn self! I’m just sayin’……..

(Tasting)

Limited Hands On 

Tues. 1/10/17   6:30-9:00

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

15 openings available

$60.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4161

Wed, Jan. 11, 2017 @ 6:30 PM
COOKWELL! POWER-PACKED FOODS AREN'T JUST FOR BREAKFAST ANYMORE!
 

Who says power packed foods should only be eaten at breakfast!  Here are some power and protein-packed dishes that are good any time of the day! 

Experienced healthy lifestyle expert and culinary instructor, Lauren Abel, has some fantastic recipes up her sleeve.  Did you know that a frittata is a perfect dish, served both warm or cold, and that you can customize it?  Uh, huh.  We’ll learn how when you work next to Lauren and create them yourselves!  

How about a super-hero of a dish in the Whole Wheat Chia Seed Pancakes?  No more of those heavy duty pancakes you probably grew up on! To top it off (literally!), Lauren will demonstrate how easy-peasy it is to make a homemade fruit syrup to pour all over those powerhouse pancakes. Power muffins are a must for busy cooks and these are super charged and easy to have on hand.   (I’ll take one of those for an afternoon snack!).  Lastly you need to know how to make liquid energy in the form of exceptional blender drinks.  These babies satisfy! 

(Tasting)

Limited Hands On

 

Wed. 1/11/17    6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our CookWell!™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen. To find out more about our Cookwell!™ Program, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

17 openings available

$55.00

Lauren Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4114

Thu, Jan. 12, 2017 @ 6:30 PM
GIRLS NIGHT OUT! COOKWELL: IT'S A HEN PARTY - HEALTHY MEXICAN-STYLE!
 

Hey ladies….the holidays are OVER, and now it’s time to let your hair down and party! What better way to do that than with a Mexican fiesta! Your family can fend for themselves with leftover turkey and fruit cake …who cares? Tonight, you’ll be partying with your besties! 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.

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 your besties and let loose (but we’ll 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 (duh), hosting parties, and being the life of the party, this is one evening you DON’T want to miss.

(Tasting) 

Limited Hands On 

Thurs. 1/12/17    6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our CookWell!™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen. To find out more about our Cookwell!™ Program, click here 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

13 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4162

Fri, Jan. 13, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK CHATEAUBRIAND DINNER FOR TWO!-2ND CLASS ADDED-SEE 3/31
 

Please note that we have added a 2nd class on Fri. 3/31/17. Please visit the calendar at that date. 

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

It's the consummate date night dinner of Chateaubriand for two and it will be hands-on all the way as we work alongside Chef Richard McPeake – graduate of The Culinary Institute of America, cookbook author and culinary instructor extraordinaire!

Chef Richard is professional and passionate about sharing some of his favorite recipes including Chateaubriand for two, Plaza III’s Famous Garden Salad with Low-Fat Ranch Dressing, White Cheddar Potatoes, and an elegant roasted vegetable dish. For dessert, he will show us how to make his Award-Winning Chocolate Nut Gateau with Chocolate Ganache. What a menu!

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

(Dinner)

Hands On 

Fri. 1/13/17    6:30-9:00 

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

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

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out! 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4275

Sat, Jan. 14, 2017 @ 11:00 AM
SATURDAY MORNING FLASH DEMOS™! LAISSEZ LES BEIGNETS ROULEZ! (DOUGHNUTS!)
 

Our newest cooking education class concept, Saturday Morning Flash Demos, are the perfect quick & easy way for busy foodies & weekend kitchen warriors to learn how to cook. What a great way to spend a weekend morning with plenty of time left to enjoy the day!

Register in advance online ($25) or walk-in the morning of class ($30) to these power-packed 1-hour cooking classes taught by experienced cooking instructors (a/k/a “Flash Demo Food Professors”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy a FREE Irish Coffee and Foodie Talk!   

In today’s demonstration, Chef Jason Provo will teach you how to create the Café du Monde specialty-Beignets! It’s a doughnut on steroids. We’ll talk about how to make that famous Cafe du Monde-style coffee too. How could we not?

 (Tasting)  

Demonstration Class

Sat. 1/14/17    11:00-12:00

$25 (in advance); $30 (walk-in)

Flash Demo Food Professor: Chef Jason Provo  


Other SATURDAY MORNING FLASH DEMOS™ CLASSES:

Pie Fixes Everything (CCKC “Main Dish” Laura Laiben) (Sat. 1/7)

Moroccan Mouthful: Chicken Tagine (Chef Gary Hild) (Sat. 1/21)

Bad-Ass Street Tacos (CCKC Chef TBD) (Sat. 1/28)

French Crêpes & Sexy Vanilla (Chef Charlie Hammond) (Sat. 2/4) 

Chicken Saltimbocca (Chef Daniela Mancinelli Abel) (Sat. 2/11) 

...plus more dates to be added.  Visit our website for a current listing of Saturday Morning Flash Demos™ at kcculinary.com  

19 openings available

$25.00

Flash Demo Food Professor: Chef Jason Provo

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4120

Sun, Jan. 15, 2017 @ 8:00 AM
PRO SERIES I: DAY 2 - MEATS
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT HOLIDAY GIFT IDEA! 

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen!

Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.

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

Sundays beginning: 1/8, 1/15, 1/22, 1/29, (skip 2/5), 2/12, 2/19, 2/26, 3/5, 3/12 

6:00-9:00  (Hands On)

Series fee $1125   

Includes: tastings, binder for recipes & handouts, toque, and 10% Pro Series student discounts on chef's jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

PRO SERIES I

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 
In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives. You’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

5 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4163

Sun, Jan. 15, 2017 @ 10:00 AM
TINY TOTS: TOY STORY ADVENTURES!
 

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

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

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

(Tasting)  

Hands On 

Sun. 1/15/17   10:00-12:00 

Class fee of $85 is per adult/child team.

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4164

Sun, Jan. 15, 2017 @ 2:00 PM
LI'L KIDS: BAKE IT UP WITH GIRLS & DOLLS!
 

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

Working as a team under the expert guidance of “life-sized” doll and culinary instructor Margo Mikkelson, you’ll learn some wonderful baking tips and techniques as you create your very own fruit pie to bake and take home. Of course, you’ll make a miniature pie, too … so that “dolly” has one of her very own to enjoy at home! You and your budding baker will learn important kitchen skills including how to cut fruit (using kid-friendly knives) and how to make flaky pie crust from scratch!

There’s nothing more fun than cooking and crafting, so you’ll also decorate AND take home a kid-size apron and a doll-size apron for future baking adventures in your own kitchen! Don’t forget to bring your doll so she can be part of the class, too (and maybe model her new apron!).

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

Hands On

Sun. 1/15/17   2:00-4:00 

Class fee of $85 is per adult/child team.

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time. For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back. 

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here. 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4165

Mon, Jan. 16, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: HEY MOM, I'M BRINGIN' HOME DINNER! PARMESAN CRUSTED CHICKEN
 

It’s a fact. All kids love a chicken dinner! So, why not let them learn to make it themselves! 

Experienced cooking instructor, Margo Mikkelson, will lead this fun and interactive class as she walks our budding chefs (ages 9-14) through the steps to create this wholesome meal. She’ll start at “square one” as she teaches some fundamentals of cooking with chicken like prepping and safe handling rules, as well as basic cooking skills like mixing, measuring, and knife skills. 

Then they’ll practice what they’ve learned when they work alongside Margo and make Parmesan Crusted Chicken with Roasted Potatoes. While the chicken is baking in the oven, it will be time to focus on making today’s dessert – a warm, bubbly Berry Crumble made with fresh fruit.

Then we’ll pack up their fresh-made dinners so they can take them home for and share with the family.  Yep, you heard me! Mom (or Dad) will get a break from the kitchen tonight! That’s what I’m talkin’ about!

(Tasting & Take-Home Dinner for 4)

Hands On

Mon. 1/16/17   10:00-12:30 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

15 openings available

$75.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4166

Mon, Jan. 16, 2017 @ 2:00 PM
JUNIOR CHEFS ACADEMY: I'M BRINGIN' HOME DINNER! BEEFY ITALIAN LASAGNA
 

All kids love Italian food, right? Italian dishes are so versatile and popular, they’ll satisfy even the pickiest of palettes.

Today your young chef (ages 9-14) will learn how to make a traditional Italian Lasagna! One of our most popular instructors, Margo Mikkelson (who has taught kids classes at CCKC for many years!) will share her tips to making a classic Italian casserole, “The Beefiest Beef Lasagna”, from scratch. Then, we’ll turn our attention to making warm homemade Chocolate Chip Cookies – the right way! 

Lots of valuable cooking techniques will be taught along the way including, mixing, measuring, baking, sautéing and more.  We’ll also get to practice our knife skills. When it’s all said and done, we’ll package up their lasagna’s so the kids can take home this awesome meal they’ve help to create. That’s right, Mom (or Dad) ….your kid’s making dinner tonight!

(Tasting & Take-Home, Ready-To-Bake Lasagna)

Hands On 

Mon. 1/16/17   2:00-4:30 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

14 openings available

$75.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4167

Tue, Jan. 17, 2017 @ 10:00 AM
WEEKDAY COOKING LESSONS: INTRO TO FRENCH COOKING
 

As part of our new “Weekday Cooking Lessons” classes, this first topic will surely please! 

If French cooking seems unapproachable to you (and you thought that cooking like Julia Child was just a dream), take a second look.  It’s really not. In this 4-hour class, we’ll learn and practice some basic French cooking techniques. And with seasoned culinary instructor Master Chef Richard McFarlane-Clark here to teach you, there’s no need to be intimidated by all the fancy French terms and cooking methods. He’ll explain as he goes.

Chef Richard is an engaging and seasoned culinary professional who has cooked all over the world (including for the Queen of England and Princess Diana!), with many of those years spent in France, so he knows what he’s talking about! 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. Today, you’ll have the time, a bit of hands-on practice, and professional help to do just that in this crash course on the art of French cooking.

Chef Richard will teach the recipes 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, too!

You’ll learn fabulous recipes like French Onion Soup, Coq au Vin and Crème Brûlée, that creamy, decadent dessert you thought you could only order a restaurant (until now!), to add to your cooking repertoire. You’ll also get some hands-on cooking time with Chef, too. What are you waiting for….sign up today! 

(Lunch)

Limited Hands On 

Tues. 1/17/17  10:00-2:00 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

16 openings available

$65.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4168

Tue, Jan. 17, 2017 @ 6:30 PM
HANDMADE RAVIOLI AND FILLED PASTA- WITH QUICK-PAIRED SAUCES
 

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

Tonight you’ll learn the techniques of making stuffed pasta 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 Daniela’s homemade Egg Dough.  And you’ll learn step-by-step how to create two of her favorite fillings like Ricotta, Butternut Squash, homemade Meatballs, among others. Chef Daniela will also teach some simple sauces (including her family’s own recipe for Marinara Sauce) that pair perfectly with the recipes learned in class.

Everyone will take home some hand-made ravioli and you’ll be “filled” with culinary acumen when you leave! C’mon….just stuff it!

(Tasting and Take-Home Ravioli)

Limited Hands On

 

Tues. 1/17/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

12 openings available

$65.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4169

Wed, Jan. 18, 2017 @ 6:30 PM
RECIPES FROM THE LEGENDARY BRISTOL BAR & GRILL
 

You may not realize that our own Chef Richard McPeake designed the original recipes for the Bristol Bar & Grill. Yep, he has a bit of a “fishy” past! Chef Richard is the original Chef for Kansas City’s award-winning Bristol Bar & Grill … famous for its seafood, and legendary for its sauces. In fact, he helped propel the Bristol to legendary status as the restaurant received Silver Spoon 1st Place awards, Travel Holiday awards, and countless other accolades in the early 1980's.

Tonight you’ll learn how to make original dishes from this iconic restaurant from the original guy who created them! You’ll even get to do some of the cooking alongside Chef Richard as you learn to make, Pan-Grilled Swordfish au Poivre, the Bristol’s incredible Shrimp Scampi, and more of this iconic restaurant’s popular dishes.

The perfect seafood calls for the perfect sauce so you’ll also learn how to make a couple quick pan sauces – the crowning touches to our seafood entrees.You’ll explore a variety of cooking techniques and methods and learn how to properly pan- sear, how to deglaze for flavor infusion, and how to use a flat griddle for searing.

If you’re a lover of all things seafood, you won’t want to miss this very special class that you simply will not find anywhere else!

(Tasting)

Limited Hands On 

Wed. 1/18/17   6:30-9:00   

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

4 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4170

Thu, Jan. 19, 2017 @ 6:30 PM
GIRLS NIGHT OUT! RUM RUNNER'S ISLAND ESCAPE! CRUISIN' & BOOZIN' WITH BRUCE
 

Tonight we embark on our “maiden” voyage (get it?) for this girls-only Caribbean Cruise that's a little bit “Love Boat” and a twinge of “Margaritaville”, as Cruise Director Bruce Campbell takes us on a “spirited” tour of his favorite 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. 

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.

Our CCKC Chefs will be sending some lovely Caribbean-inspired dishes out of our “galley” this evening.  Caribbean food is a fusion of many different cuisines including Africa, Spanish, French, Dutch, and Indian, so the aromas and tastes wafting from our buffet table of 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?)

(Food & Cocktail Tastings)

Demonstration Class 

Thurs. 1/19/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

2 openings available

$60.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4171

Fri, Jan. 20, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! DATE NIGHT IN THE PIZZA KITCHEN
 

Join us tonight for a relaxing full-on Pizza Party with Italian instructor and passionate foodie, Daniela Mancinelli Abel. 

Bring your kitchen buddy and get your “scratch cooking” hat on and learn to make homemade pizza using her secret flour that makes “the best pizza dough texture ever.”  We’ll have some perfect accompaniments to pizza as well as you graze your way through the evening.  Sprinkled into the evening, along with some Parmesan cheese, will be a little fun Italian folklore as Daniela teaches you about various pizza styles such as Margherita, ‘Sauceless’ Pizza with mushrooms and truffle oil, and more.

Come for the pizza, stay for the fun!  And oh yes, we’ll have wine too. 

(Tasting)

Hands On 

Fri. 1/20/17    6:30-9:00  

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

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

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out! 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!!

8 openings available

$75.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4323

Sat, Jan. 21, 2017 @ 11:00 AM
SATURDAY MORNING FLASH DEMOS™! MOROCCAN MOUTHFUL-CHICKEN TAGINE
 

Our newest cooking education class concept,  Saturday Morning Flash Demos, are the perfect quick & easy way for busy foodies & weekend kitchen warriors to learn how to cook. What a great way to spend a weekend morning with plenty of time left to enjoy the day!

Register in advance online ($25) or walk-in the morning of class ($30) to these power-packed 1-hour cooking classes taught by experienced cooking instructors (a/k/a “Flash Demo Food Professors”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy a FREE Irish Coffee and Foodie Talk!   

 In today’s demonstration, Chef Gary Hild will teach a classic one-dish Mediterranean recipe for Chicken Tagine-perfect for showing off to guests.

(Tasting)

Demonstration Class

Sat. 1/21/17   11:00-12:00

$25 (in advance); $30 (walk in)

Flash Demo Food Professor: Chef Gary Hild 

 

Other SATURDAY MORNING FLASH DEMOS™ CLASSES:

Pie Fixes Everything (CCKC “Main Dish” Laura Laiben) (Sat. 1/7)

Laissez les Beignets Roulez! (Doughnuts!) (Chef Jason Provo) (Sat. 1/14)

Bad-Ass Street Tacos (CCKC Chef TBD) (Sat. 1/28)

French Crêpes & Sexy Vanilla (Chef Charlie Hammond) (Sat. 2/4) 

Chicken Saltimbocca (Chef Daniela Mancinelli Abel) (Sat. 2/11)

...plus more dates to be added.  Visit our website for a current listing of Saturday Morning Flash Demos™ at kcculinary.com  

19 openings available

$25.00

Flash Demo Food Professor: Chef Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4327

Sat, Jan. 21, 2017 @ 6:30 PM
Moved to 3/4/17 FLAVORFUL WEEKEND NIGHTS! FOODS OF THE "CINQUE TERRE" - THE ITALIAN RIVIERA!
 

This class has been moved to 3/4/17. Visit that new class date on our calendar of classes and register there. Get your passport up-to-date, because we’ve reserved a seaside table for you to savor the cuisine of one of the most popular Italian destinations, the Italian Riviera. Located in the northwest corner of Italy, this picturesque region that borders the Ligurian Sea, is known for its’ spectacular seaside scenery and, of course, outstanding regional cuisine.


Chef Sandy DiGiovanni, a finalist on NBC’s “America’s Next Great Restaurant” in 2011, and tonight’s Italian chef instructor extraordinaire, is your tour director.  You’ll put on an apron and work alongside her as you make stops throughout the Cinque Terre, a string of historic seaside villages along the Italian Riviera coastline, to learn classic regional dishes. 


First stop, the village of Riomaggiore, where you’ll create a beautiful layered seafood salad, then on Manarola, the second smallest of the Cinque Terre, to feast on Cuippin Sailors Stew (the original Cioppino fish stew). We’ll continue our coastline journey as we make our way to Corniglia, where Chef Sandy will show us how to prepare, a simple, savory Ligurian flatbread.  Next stop, Vernazza, for an outstanding entrée of Scoglio (shrimp) and Pesto Pasta with potatoes and green beans. We’ll end our fantastic meal in the historic village of Monterosso as we enjoy traditional Meringhi Genovese (almond cake soaked in liquor and filled with apricot jam) and top it with homemade whipped cream. 


You do not want to miss this incredible culinary experience!

(Dinner)

Limited Hands On 

 

Sat. 1/21/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

 

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

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4120

Sun, Jan. 22, 2017 @ 8:00 AM
PRO SERIES I: DAY 3-SEAFOOD
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT HOLIDAY GIFT IDEA! 

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen!

Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.

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

Sundays beginning: 1/8, 1/15, 1/22, 1/29, (skip 2/5), 2/12, 2/19, 2/26, 3/5, 3/12 

6:00-9:00  (Hands On)

Series fee $1125   

Includes: tastings, binder for recipes & handouts, toque, and 10% Pro Series student discounts on chef's jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

PRO SERIES I

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 
In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives. You’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

5 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4318

Sun, Jan. 22, 2017 @ 9:30 AM
FOODIE FIELD TRIP™! "SPILLING THE BEANS" ON COFFEE BREWING BASICS ( MAPS COFFEE ROASTERS-LENEXA, KS)
 

Vincent Rodriguez owns a bike shop in Lenexa, KS called Velo+ which is all about bikes, coffee (and sometimes beer)!  “But why?” he gets asked all the time.  His response?  “Why not?” It’s a seriously great way to connect with folks over coffee, bikes (and sometimes beer)!  He absolutely loves coffee and takes it seriously as evidenced by the fact that he roasts his own coffee (MAPS Coffee) on-site in a killer roaster … in the bike shop.

Take one of our new "Foodie Field Trip™" classes and join this coffee roasting, brewing (and drinking!) expert where all the coffee magic happens – at his store, of course! - for a captivating and highly informative morning exploring the aromatic world of coffee.

Drawing from the vast knowledge he’s acquired from a 22 year career in the industry (we’re talkin’ Starbucks folks!), Vincent is eager to “give you the buzz” (ok, I had to go there!) on how to how to become a home barista so that you make the freshest cup of coffee at home. 

This morning, he’ll cover topics like how to purchase and store the beans, a primer on a variety of brewing devices (think French Press, Pour Over, Aero Press, and Coffee Pot), the right proportions of coffee vs. water (including what types of water will ensure a stellar cup of coffee), different grinds and why the size of the grain really does matter, and much more.  We’ll end our morning with a “cupping” (that’s java lingo for a ‘tasting”) as we enjoy delicious CCKC chef-prepared treats that are meant to perfectly pair with a delicious cup of coffee. Everyone will also receive some delicious MAPS Coffee to enjoy at home.  All hail to the bean!

(Tasting & Take-Home Coffee)

Demonstration Class

Sun. 1/22/17   9:30-11:30  

(Please note this class will be held at Velo+ (Home of Maps Coffee Roasters) 13440 Santa Fe Trail Dr, Lenexa, KS 66215)


 Other “FOODIE FIELD TRIP™ Classes:

  • Private VIP Tour & Tasting (Holladay Distillery-Weston, MO) (Fri. 4/14 - 3:00-5:30)
  • A “Behind The Scenes” Wine 101 Class with A Certified Sommelier (Stock Hill Kansas City Steakhouse, KC, MO) (Mon. 4/24 - 6:30-9:00)

...plus more dates to be added.  Visit our website for a current listing of FOODIE FIELD TRIP™ classes at kcculinary.com  


If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

16 openings available

$45.00

Vincent Rodriguez

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4173

Sun, Jan. 22, 2017 @ 10:00 AM
HOMEMADE CINNAMON ROLLS
 

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

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

Hands On 

Sun. 1/22/17   10:00-1:00  

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

12 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4325

Sun, Jan. 22, 2017 @ 5:00 PM
MASTERING THE FRENCH CREPE - ADDED TO SCHEDULE!
 

Crêpes are one of France’s most versatile gifts to the world of food. Capable of supporting both savory and sweet dishes, they are easier to make than you think, with just a bit of practice.

Today, we explore the fascinating world of the French crêpe working next to experienced instructor, Chef Gary Hild.  He’ll break it all down in a fun and interactive way as she shows you the secrets to making the ever-tasty, and versatile, French crêpe. You’ll whip, measure and pour your way through recipes like savory crêpes with Cream Chicken, Crêpes with Maryland Chowder, and Crêpes with Mascarpone Cheese & Strawberries. It’ll be a flippin’ good time!

(Tasting)

Hands On 

Sun. 1/22/17    5:00-7:30

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$55.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4174

Mon, Jan. 23, 2017 @ 6:30 PM
AUTHENTIC HOMEMADE ITALIAN LASAGNA......INCLUDING THE NOODLES!
 

There’s more to lasagna than you think!  Tonight, we’ll discover handmade and layered “old school style” lasagna with a hearty “Bolognese” or ‘meat sauce’ and lots of fresh cheese! We’ll explore authentic Italian cooking in this evening’s interactive cooking class under the tutelage of an Italian culinary expert, Daniela Mancinelli Abel.

First we’ll start with Daniela’s favorite pasta dough, which you’ll learn to make from scratch. Making your own pasta sheets for lasagna isn’t difficult (once you know the tricks and tips), and it is so rewarding! Then, she’ll show you how to create your very own personal-size lasagna with classic Bolognese Sauce to take home and bake at your leisure.

We’ll end the evening with plenty of lasagna to pass around. But before you indulge in the ultimate Italian experience, we’ll start off with Daniela’s Famous Salad with Homemade Italian Dressing – the perfect accompaniment to any evening! 

(Tasting) 

Limited Hands On 

Mon. 1/23/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

17 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4175

Tue, Jan. 24, 2017 @ 6:30 PM
MIX IT UP! THE ART OF SAUTE & PAN SAUCES
 

In this high hands-on class, you’ll learn basic sauté techniques from one of our most popular instructors. Chef Richard McPeake has been teaching classes with us for almost two decades…and man, of man, does he know how to cook!

Chef will demonstrate basic sautéing skills, a skill that is pervasive in everyday cooking, and then you’ll break out to your hands-on station and get some hands-on time as you practice what you’ve learned! It’s an informative and fun evening of cooking, whisking, tasting, sautéing, and much more.

You’ll learn as you prepare classic sauté dishes like a Sautéed Scampi with Pistachio Garlic Butter appetizer, Pan Sautéed Chicken Breast Chardonnay, Sautéed Seared Beef Tips with Brandy Peppercorn Sauce with an interesting (and delicious) potato hash, and Chef will finish with a “live” demo of Bananas Foster Flambé’! All made in a sauce pan! Who knew? 

Trust us, once you master this basic cooking skill, you’ll have the confidence needed to create culinary masterpieces in your own kitchen on any night of the week!

(Tasting) 

Hands On

 

Tues. 1/24/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

8 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4177

Wed, Jan. 25, 2017 @ 6:30 PM
A EUROPEAN WINTER DINNER PARTY WITH MASTER CHEF RICHARD MCFARLANE-CLARK
 

Immerse yourself in the sights, sounds, smells and tastes of the winter season as you would find it in the European countryside.

Master Chef Richard McFarlane-Clark invites you to join him for a truly unforgettable gourmet dinner.  You’re in store for quite a learning experience as Chef McFarlane-Clark, whose resume includes cooking for the Queen of England and Princess Diana (!), has cooked all over the world and at the finest establishments, so his experience is deep, which makes for some interesting stories.

Tonight's magical culinary tour will include fabulous recipes that are steeped in European tradition and excellent cuisine.  Our elegant evening will begin in Paris, the heart and soul of France, with its eponymous Potage Parisienne, a warm and hearty potato and leek soup. Then, on to Rome for a delicious plate of Flambé Chicken Livers followed by a beautiful Spanish entrée of Chicken Malaga. Our journey then carries us to London, for a beautiful dessert of Queen of Puddings and Raspberry Sauce. Then back across the channel to Lyon, home of French gastronomy, to sample an assortment of ripe soft cheese. We’ll finish the evening with dessert in Bruges, the world’s capital of chocolate confectionary, as we savor some truly decadent Chocolate Truffles, served with coffee.

What a spectacular way to celebrate extraordinary European cuisine!

(Dinner) 

Demonstration Class 

Wed. 1/25/17   6:30-9:00

 NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$65.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4178

Thu, Jan. 26, 2017 @ 6:30 PM
A NIGHT IN THE KITCHENS OF FRENCH MASTER CHEF PAUL BOCUSE
 

Master Chef Richard McFarlane-Clark fell in love with his craft in the kitchen of Master Chef Paul Bocuse.  Yes, THE Chef Paul Bocuse! 

Chef Richard traveled to Nice as part of a training program to give resort managers an experience in a high class kitchen.  His third day in the program began as day one…in the sinks as a dish washer…but something happened that day that would change his life forever. All of a sudden, everyone around him stood a little straighter and their “whites” were a little crisper…”Chef” was in the café!  They served lunch as usual, and Chef Richard and a friend washed the pots.  However, toward days’ end, there was a call from the kitchen – “ Amner l’enfant du pays de galles” (Bring the boy from Wales!). Chef was summoned to the main kitchen where Chef Bocuse was preparing lunch for the staff. That was the moment that his life changed as he learned the ways of preparing simple elegant food properly. 

Join us tonight as Master Chef Richard McFarlane-Clark shows you what he learned in his 40 years practicing his craft.  He’ll prepare for you dishes such as Bresse Chicken in Cream Sauce, Le Chef Ratatouille with Mint, Crêpe Suzette, and more. 

(Dinner)

Demonstration Class 

Thurs. 1/26/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$65.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4179

Fri, Jan. 27, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! SPANISH "SMALL PLATES" FOR ENTERTAINING
 

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 for a fun-filled evening 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 such as Scallop Quesadillas with Avocado-Corn Relish & Crema, Grilled Pigs and Figs, Shrimp & Chorizo Tapas, and a sweet fried cheese treat. You’ll love making (and sampling!) these mini delights.

(Tasting) 

Limited Hands On 

Fri. 1/27/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out! 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

14 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4180

Sat, Jan. 28, 2017 @ 10:00 AM
BAKING COOL BREADS WITH MR. MCCOOL! FULL-DAY SOURDOUGH WORKSHOP
 

Learn the secrets to making (and baking) sourdough bread, plus several variations to this popular and versatile bread. Sourdough bread doesn’t have to be pucker-your-lips sour in the San Francisco tradition. Bakers have been producing sweeter sourdough breads for a long time. 


In this "hands-on" 4-hour class, you will learn a sourdough medium rye bread whose sourness is tempered by the sweetness of apricots in the dough. Have I got your attention? Trust me, yin and yang never tasted so good! 


If that isn’t enough of a challenge for your taste buds, try a bite of the Chocolate Sourdough bread that you will make in this class. (Yes….I said chocolate!) In addition to learning how to mix, knead, ferment, shape, and bake these breads, today’s instructor, Paul McCool, (our resident “bread head”), will also show you how to wed sourdough and chocolate in a way you never dreamed possible. And, excuse me…. who’s ever said no to chocolate?!  That’s right, people….nobody.


(Lunch & Take-Home, Ready-To-Bake Dough)

Hands On 

Sat. 1/28/17   10:00-2:00 

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

15 openings available

$75.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4320

Sat, Jan. 28, 2017 @ 11:00 AM
SATURDAY MORNING FLASH DEMOS™! BAD-ASS STREET TACOS
 

Our newest cooking education class concept, Saturday Morning Flash Demos, are the perfect quick & easy way for busy foodies & weekend kitchen warriors to learn how to cook. What a great way to spend a weekend morning with plenty of time left to enjoy the day!

Register in advance online ($25) or walk-in the morning of class ($30) to these power-packed 1-hour cooking classes taught by experienced cooking instructors (a/k/a “Flash Demo Food Professors”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy a FREE Irish Coffee and Foodie Talk!   

In today’s demonstration, our CCKC Chef will teach the secrets to making bad-ass Street Tacos. These are the real deal, folks! Get ready for a party in your mouth!

(Tasting)

Demonstration Class

Sat. 1/28/17   11:00-12:00

$25 (in advance); $30 (walk in)

Flash Demo Food Professor: CCKC Chef TBD 


Other SATURDAY MORNING FLASH DEMO™ CLASSES:

Pie Fixes Everything (CCKC “Main Dish” Laura Laiben) (Sat. 1/7)

Laissez les Beignets Roulez! (Doughnuts!) (Chef Jason Provo) (Sat. 1/14)

Moroccan Mouthful: Chicken Tagine (Chef Gary Hild) (Sat. 1/21)

French Crêpes & Sexy Vanilla (Chef Charlie Hammond) (Sat. 2/4) 

Chicken Saltimbocca (Chef Daniela Mancinelli Abel) (Sat. 2/11)

...plus more dates to be added.  Visit our website for a current listing of Saturday Morning Flash Demos™ at kcculinary.com  

15 openings available

$25.00

Flash Demo Food Professor: CCKC Chef TBD

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4181

Sat, Jan. 28, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! SATURDAY NIGHT THAI KITCHEN WITH CHEF SANDY DIGIOVANNI
 

Thai food is a very popular cuisine that places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge and is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy.  It is about the juggling of disparate elements to create a harmonious finish.  I don’t know about you but I’m craving a Thai dish right NOW after reading that. 

Chef Sandy will teach us how to cook authentic Thai foods tonight as we learn dishes such as Tom Yam Guong (shrimp soup), Chicken Satay with Peanut Sauce, Thai Meatballs, an interesting Thai sweet treat for dessert, and more.  Prepare to get your hands in on some of the action in this interactive class!

(Dinner)

Limited Hands On 

Sat. 1/28/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out! 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

5 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4182

Sat, Jan. 28, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COOKING WITHOUT RECIPES-AN INTERACTIVE COOKING PARTY!
 

Got your attention, didn’t we? Yes … we are absolutely serious about this class and so is Chef Gary Hild, one of our most popular instructors….and this is the kind of class that he loves to teach! Every time we offer this class concept, it sells out and gets rave reviews from the students who sign up – so you’re in for a real treat tonight!

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 Chef Gary 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.

(Dinner) 

Hands On 

Sat. 1/28/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out! 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

8 openings available

$75.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4120

Sun, Jan. 29, 2017 @ 8:00 AM
PRO SERIES I: DAY 4 - VEGETABLES
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT HOLIDAY GIFT IDEA! 

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen!

Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.

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

Sundays beginning: 1/8, 1/15, 1/22, 1/29, (skip 2/5), 2/12, 2/19, 2/26, 3/5, 3/12 

6:00-9:00  (Hands On)

Series fee $1125   

Includes: tastings, binder for recipes & handouts, toque, and 10% Pro Series student discounts on chef's jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

PRO SERIES I

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 
In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives. You’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

5 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4183

Sun, Jan. 29, 2017 @ 10:00 AM
"THE STONEWALL INN'S" PAN-FRIED CHICKEN DINNER WITH JOE KIELTYKA
 

It’s hard not to love a crispy piece of fried chicken now and then, especially when it’s pan-fried!  So, leave your fear of frying at the front door!  


After 34 years, Kansas City’s landmark restaurant, The Stonewall Inn, closed its doors. Housed in one of Lenexa’s earliest farmsteads, it was a real slice of Americana … something we probably will never see again. But, chin up … we have some GOOD news! The heart and soul of The Stonewall Inn is right here in our kitchen!


Come spend an evening with Stonewall Inn proprietor and cook, Joe Kieltyka, as he shares coveted secrets (along with his amazing stories) to creating the Inn’s most popular menu with Pan-Fried Chicken as the star. You’ll also learn how to make the accompaniments to the Inn’s people-pleasin’ chicken such as Mashed Potatoes with perfectly seasoned Pan Gravy and Green Beans.  (Did you even have to ask?). Get ready to have a lot of fun as you learn from this charming, talented and very entertaining man.  It’s a class you will only find here at The Culinary Center of Kansas City™!


(Tasting)

Demonstration Class

Sun. 1/29/17   10:00-12:30

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

16 openings available

$65.00

Joe Kieltyla

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4184

Sun, Jan. 29, 2017 @ 10:00 AM
THE ART OF THE MACARON
 

Sweet, cute and delicious!  Are you like us.....obsessed with these delicate, beautiful and classically French cookies?  Then this class is for you!  We’re learning to make Macaron -- colorful, crispy cookie “sandwiches” filled with just about anything from jam to chocolate ganache.  We’ll discover lots of variations and learn how to create made-from-scratch fillings.  You’ll take home macarons to bake and share with your family, as well as the know-how to create more of these beauties!

(Tasting & Take-Home, Ready-To-Bake Macarons) 

Limited Hands On 

Sun. 1/29/17   10:00-12:30 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

16 openings available

$55.00

Marcella Ibarguren

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4185

Sun, Jan. 29, 2017 @ 6:30 PM
MORE SUSHI IN THE HOUSE!
 

In Japanese this class would be title “Sushi Ni” (“Ni” means “#2”), because our focus tonight is about moving beyond basic sushi making and learning some additional rolls and techniques.  Don’t worry…you do not have to have taken an intro level sushi class in order to register for this class, but basic skills are recommended.

We will be learning more rolling techniques, using sushi building equipment, and working with several varieties of fresh fish this evening.  You will work alongside Chef Hirang to roll thick rolls of sushi using full-sized Nori sheets to create Futo-Maki, then on to Caterpillar Rolls. Next, a pro-level Nigiri and education on how to prepare an elaborate shrimp plate, how to slice tuna pieces, Dashi-Maki Tamago (say what?), and so much more. Chef will also teach tips on how to create beautiful garnishes using ordinary vegetables. Won’t you be fancy!

(Tasting)

Hands On 

Sun. 1/29/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$65.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4186

Mon, Jan. 30, 2017 @ 6:30 PM
BEAUTIFUL BRIOCHE
 

You’re in for a treat as one of our newest instructors and expert baker, Jason Provo, shows you how to embrace the “baker within” as he teaches you how to create this soft, light and intensely buttery delight known as “Brioche.” 

It is one of the most versatile doughs in his repertoire and can be turned into so many great recipes like dinner rolls, cinnamon rolls, French toast, monkey breads and many more homemade delights. 

Jason will teach you basic baking fundamentals such as mixing, measuring, filling and shaping and you will get involved as you shape and fill your very own brioche dough to take home and bake off. Imagine how lovely your house will smell as it bakes.

(Tasting & Take-Home, Ready-To-Bake Dough)

Limited Hands On 

Mon. 1/30/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!


18 openings available

$55.00

Jason Provo

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4125

Mon, Jan. 30, 2017 @ 6:30 PM
PRO SERIES II (DAY 1-SMALL PLATES & APPETIZERS)
 

This 9-week series was designed to enhance your culinary skills, and provide you with more in-depth, hands-on, kitchen expertise.

Note that this series is open to anyone … you do not need to take any prerequisite courses to enroll!

Designed and taught by Culinary Institute of America graduate, and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills, and teach you the proper way to prepare a dazzling menu in each course. After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!  

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

Mondays beginning 1/30, 2/6, 2/13, 2/20, 2/27, 3/6, (skip 3/13), 3/20, 3/27, 4/3

6:30-9:30

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware in our Kitchen Shop.

Think you’re ready to take your cooking skills to the “next level”? Do you think you’d look pretty good in a chef coat? Then find out more about our Professional Culinary Arts series for the serious cook where you can build upon your existing skills or jumpstart your passion for cooking. For more information about our Pro Series cooking classes, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

CLASS DESCRIPTIONS 

DAY 1: THE ART OF SMALL PLATES & APPETIZERS

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

DAY TWO: SALADS 

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

DAY 3: PASTA 

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

DAY 4: SIDE DISHES (INCLUDING GRAINS, RICE & BEANS)

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

DAY 5: POULTRY 

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

DAY 6: SOUPS & STOCKS 

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

DAY 7: BREADS and ROLLS

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

DAY 8: DESSERTS

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

DAY 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded. (You never know…the friends you make in these classes could be the start of a monthly dinner club!) (Dinner)

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

15 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4324

Tue, Jan. 31, 2017 @ 10:00 AM
WEEKDAY COOKING LESSONS: HOW TO BUILD & COOK FROM A KICK-BUTT PANTRY
 

Wouldn’t you love to know how to build a pantry as well as some cooking techniques and recipes that would make you a superstar in your kitchen?  Great chefs and seasoned home cooks know that having certain staples in their pantry and fridge makes all the difference when it comes to turning out great weeknight meals and menus for entertaining on a moment’s notice. 

Join us for this informative 4-hour class led by today’s instructor, Master Chef Richard McFarland, an engaging and uber-experienced culinary professional who’s cooked all over the world, including for the Queen of England and Princess Diana! (Uh huh…that’s what I’m talkin’ about!), as he shares his secrets to simple, delicious meals you can make any night of the week, using what you have on hand.

Pastas, grains, condiments, spices, and even some prepared goods to keep “at-hand-ready” to play starring roles in great weeknight repasts. Let’s learn how to dress up the basics, how to turn tonight’s leftovers into tomorrow’s dinner, and how to make the best use of one’s freezer space, etc. Plus, you’ll learn secrets to using the ingredients you have on hand to create simple dishes like flavorful soups, omelettes, and filled crepes.   This is the stuff of real cooks! 

(Tasting & Lunch) 

Hands On 

Tues. 1/31/17   10:00-2:00 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$65.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4187

Tue, Jan. 31, 2017 @ 6:30 PM
WEEKNIGHT MEALS THAT ROCK!
 

It’s an ever-present conundrum for any working adult…..what am I going to make for dinner? So many people turn to frozen or pre-made dinners – or spend hundreds of their hard-earned dollars eating out. Plus, you never know what’s going in your food or the sodium-filled nutritional bomb you might be chowing down on in your favorite restaurant.

Instructor Daniela Mancinelli Abel has your solution! She’ll explain why all you need are a few go-to recipes in your back pocket, plus some basic skills, and you can you whip up a mouthwatering 20-minute meal in no time, with loads of variations. With a little planning and a good grocery list, you can fulfill your fantasy of being on “Chopped” when you learn to create a fantastic meal using items that are already sitting in your fridge. Yes, you can!

Working next to Daniela, you’ll make delicious, wholesome meals like Homemade Marinara Sauce with Pasta, Stuffed Sweet Peppers,  a weeknight Cioppino dish that will surely impress your friend and your whole family, and more. Let’s get cooking, shall we?

(Tasting)

Limited Hands On 

Tues. 1/31/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

17 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4188

Thu, Feb. 2, 2017 @ 6:30 PM
TOUCHDOWN APPETIZERS & OTHER PARTY FOODS FOR ENTERTAINING
 

The big football game is right around the corner, and it’s time to impress your guests by adding some unique and sophisticated appetizers to your appetizer repertoire! With a little cooking instruction and some interesting ingredients, your next cocktail party will be the one that your friends will remember!

Experienced instructor, Daniela Mancinelli Abel, is talented and engaging and ALWAYS impresses with her favorite appetizer recipes.  She 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. Daniela is also BIG on doing things ahead of time so she’ll teach us some time-saving advance prep work so you can spend party time with your guests and not in the kitchen!

You’ll learn as she shows you how to create classic appetizers like Tomato & Basil Bruschetta, Italian Tuna & Onion Crostini-a recipe she created herself, among others! Then, you’ll get your hands in on the party food fun and create your own “little toast” appetizer by choosing from a variety of ingredients to mix, match, and create your own masterpieces!

This is a fantastic way to impress your friends and use items like cannellini beans, bacon, spinach, leftover chicken, garlic, onions and herbs that you probably already have sitting in your fridge or pantry! Touchdown!

(Tasting)

Hands On

 

Thurs. 2/2/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost

 

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

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4189

Fri, Feb. 3, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! DINERS, DIVES & DIVINE COMFORT FOOD WITH META & BARRY WEST
 

Come on in!  Everyone is welcome at the roadside diner! Join us as we explore the resurgence of our fascination with Americana and nostalgia for simpler times, all of which is finding its way back into the popular culture. The American roadside diner is a treasure that is part of that nostalgia and, and folks, it’s making a comeback with its comfort foods, great conversation and the never-ending pot of coffee. 

Tonight, let’s go back in time as we learn to re-create a Country Fried Steak Dinner complete with Mashed Potatoes and Cream Gravy!  We have the experienced cooking/teaching team of Meta and Barry West, formerly with the Kirby House Restaurant in Abilene, Kansas, where Barry was the resident chicken fried steak expert!  Preparing this iconic dish can be a bit tricky, but Barry will share his tips and tricks.  Don’t worry. 

This home-style duo will also show you how to make the diner “fixins” as well, beginning with an All American Salad with Grilled Coconut Walnut Bread, ending with a Three Layer Carrot Cake with Maple Frosting, and more. 

And just in case you were wondering, THIS dinner here at The Culinary Center serves wine and beer! Aunt Bee and Andy would be proud!

(Dinner)

Demonstration Class

 

Fri. 2/3/17    6:30-9:30 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

 

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

Barry & Meta West

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4190

Fri, Feb. 3, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! AUTHENTIC MEXICAN TAMALADA PARTY!
 

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” and they 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)! 

(Dinner)

Hands On

 

Fri. 2/3/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

 

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

9 openings available

$75.00

Vicky & Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4191

Sat, Feb. 4, 2017 @ 10:00 AM
COOKWELL! COOK HEALTHY! LIVE WELL! COOKING SERIES: CLASS #1 PERFECT PROTEINS FOR ENERGY & VITALITY
 

Many have asked Chef Gary Hild - a marathon runner, long time CCKC culinary instructor and Executive Chef with extensive background in nutrition and the preparation of delicious healthy foods - to design and teach a series of cooking classes for those who are serious about cooking healthy at home, whether to support an active lifestyle, or for general good health, energy and vitality. 

So join us for an informative and, perhaps, life-changing group of classes where Chef Gary shares his vast knowledge. You’ll also get some hands-on cooking time with this engaging professional. This wonderful series is inspired by the Mediterranean style of cooking, Asian recipes, Dr. Andrew Weil’s philosophies on health and wellness, The Culinary Institute of America and Chef Gary’s own personal experiences as a Chef focused on health, wellness and activity! 

He will be joined by Cary Skelton Pitman (MS, RDN, LD, ACSM EP-C, CHC), food and nutrition expert, who will translate the science of nutrition into practical solutions for healthy living – basically so that you will get all of the ‘why’s’, in addition to the ‘how’s'! It’s time to make real change in the way you approach your kitchen…and your LIFE!

 Class #1: Perfect Proteins For Energy & Vitality

Today, in Class #1, we will cover ways to incorporate more fish into our diets and enjoy recipes that even the non-fish lover will appreciate. Eating fish on a regular basis will result in huge changes in our health with certain types of fish that are rich in protein, essential vitamins, minerals and essential omega 3 fatty acids. In this class, Chef Gary will also discuss which other types of meats provide the most energy and nutrition for our bodies, plus various healthier ways to prepare them. The knowledge learned today will be applied to entrée recipes you choose to cook for the rest of your life.

You’ll also get some hands-on cooking time with this engaging professional, and we’ll even put the outdoor grill to optimal use as we discuss preparation techniques and proper use of fats in marinades. You’ll learn recipes like Grilled Salmon with a tasty Cucumber Relish, Mediterranean Pork Tenderloin, and more.

Chef Gary will be joined by Cary Skelton Pitman (MS, RDN, LD, ACSM EP-C, CHC), food and nutrition expert, who will translate the science of nutrition into practical solutions for healthy living-basically so that you will get all of the ‘why’s’, in addition to the ‘how's'!

(Tasting)

Limited Hands On

Sat. 2/4/17  10:00-12:30

NOTE: Take one class for $65, or call 913-341-4455 to register for all 5 classes & receive the 5th class for $10!

COOK HEALTHY! LIVE WELL! Cooking Series:

Class #1: Perfect Proteins For Energy & Vitality (Sat. 2/4am)

Class #2: Satisfying Salads, Vegetables & Dressings (Sun. 2/19pm)

Class #3: Whole Grains & Legumes For A New Generation (Sat. 2/25am)

Class #4: Satisfying Soups & Sauces That Sing (Sat 3/4am)

Class #5: ’Good-For-You’ Desserts (Sun. 3/12pm)

Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our CookWell!™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen. To find out more about our Cookwell!™ Program, click here. 

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

Gary Hild & Cary Skelton Pitman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4321

Sat, Feb. 4, 2017 @ 11:00 AM
SATURDAY MORNING FLASH DEMOS™! FRENCH CREPES & SEXY VANILLA
 

Our newest cooking education class concept, Saturday Morning Flash Demos, are the perfect quick & easy way for busy foodies & weekend kitchen warriors to learn how to cook. What a great way to spend a weekend morning with plenty of time left to enjoy the day!

Register in advance online ($25) or walk-in the morning of class ($30) to these power-packed 1-hour cooking classes taught by experienced cooking instructors (a/k/a “Flash Demo Food Professors”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy a FREE Irish Coffee and Foodie Talk!   

In today’s demonstration, Chef Charlie Hammond will teach culinary techniques to create scrumptious French Crêpes and a tangy citrus curd. Oh là là!

(Tasting) 

Demonstration Class

Sat. 2/4/17   11:00-12:00

$25 (in advance); $30 (walk in)

Flash Demo Food Professor & “Vanillologist” (I just made that up): Chef Charlie Hammond 


Other SATURDAY MORNING FLASH DEMO™ CLASSES:

Pie Fixes Everything (CCKC “Main Dish” Laura Laiben) (Sat. 1/7)

Laissez les Beignets Roulez! (Doughnuts!) (Chef Jason Provo) (Sat. 1/14)

Moroccan Mouthful: Chicken Tagine (Chef Gary Hild) (Sat. 1/21)

Bad-Ass Street Tacos (CCKC Chef TBD) (Sat. 1/28)

Chicken Saltimbocca (Chef Daniela Mancinelli Abel) (Sat. 2/11) 

...plus more dates to be added.  Visit our website for a current listing of Saturday Morning Flash Demos™ at kcculinary.com  

20 openings available

$25.00

Flash Demo Food Professor & Vanillologist: Chef Charlie Hammond

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4192

Sat, Feb. 4, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! WHISKEY LOVE-THE ART OF DISTILLING WHISKEY & OTHER SPIRITS
 

As Mark Twain said, “Too much of anything is bad, but too much whiskey is barely enough.” 

Join us tonight for a special class on the spirit-filled world of distilling whiskey and other spirits.  It’s for beginners as well as seasoned whiskey drinkers alike who will surely learn a lot from our experienced instructor, Joe Quinn, the local distilling specialist from Holladay Distillery (Weston, MO). 

Distilling is an art and a science and we’ll explore both!  We’ll look at it from water to whiskey and all things that go into crafting whiskey and other spirits.  These folks know what they are talking about…..their bourbon recipe is 160 years old!  We’ll get to the bottom of the barrel (get it?) and also taste foods that pair with whiskey. 

Rookies are welcome.  Just come ready to become a “believer!”  Join us to sip and explore what goes in to the fine spirits we love to enjoy! (Bring friend and make it a party!)

(Tastings of Spirits & Small Plates)

Demonstration Class

Sat. 2/4/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

 

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

Joe Quinn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4193

Sun, Feb. 5, 2017 @ 10:00 AM
INTRO TO HONEY: A COOKING CLASS AS SWEET AS TUPELO HONEY
 

Don’t miss this uniquely original and inaugural cooking class experience at The Culinary Center as we welcome local beekeeper, pollinator habitat conservationist and foodie – Bill Allinder.   

Honey is like wine – no two specimens are exactly the same.  Come learn why they are different, how bees make honey, the processing formula and why Van Morrison wrote a whole darn song about this prized ingredient. 

Today, we will also explore cooking with honey, as well, and you’ll get to prepare some vinaigrettes such as Honey Chile Vinaigrette and Bourbon Honey Marinade to take home with you. Bill will demonstrate how to cook Brussels Sprouts with Roasted Pine Nuts and a Honey Butter Glaze which you’ll taste in class. Plus he’ll be bringing some pre-made appetizers and Baklava for you to taste, too!

Become a discerning honey shopper and a discriminating honey user. Participate in a blind tasting of samples of local honeys, monofloral varietals, and even some grocery store brands. (You won’t believe what you will learn about most honey found in your local store!)  Learn about the terminology that experts use to describe the flavor characteristics of honeys - the memory palate of the honey tasting experience.

Bill’s interest in beekeeping dates to summers he spent as a boy on his grandfather’s farm near Noel, Missouri where he helped with keeping bees, harvesting honey, capturing swarms, and locating and capturing wild bee colonies. Bill has converted several acres on his property to pollinator habitat and he intends to convert several more this year, and next. So, as you can see……Bill knows honey!  He will also display and explain the use of bee hives and beekeeper equipment.

Come for the education….stay for the Baklava! 

(Tasting & Take-Home Local Honey, Vinaigrette and Glaze)

Limited Hands On

 

Sun. 2/5/17   10:00-12:30 

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

16 openings available

$65.00

Bill Allinder

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4194

Mon, Feb. 6, 2017 @ 6:30 PM
WHAT'S THE WURST THAT CAN HAPPEN: THE FUNDAMENTALS OF FRESH SAUSAGE-MAKING
 

If you’ve never tasted a home-made sausage, then you’re in for a treat. Besides, handmade sausages are all the rage these days what with the resurgence of entrepreneurial butcher shops and deli’s. 

Join Master Chef Richard McFarlane-Clark for a lesson in practical cookery as you learn the fundamentals of fresh sausage-making that can be recreated in your home kitchen. He’ll cover tips such as the perfect way to control the grade and types of meat used, the spices, the fat….everything! Don’t let sausage-making intimidate you, Chef Richard is a seasoned culinary professional and will show you the way! 

He’ll start by preparing a basic pork sausage, as he discusses blending spices, how to choose meat, stuffing, casings and smoking meat and will also educate you about some of the ingredients that are used in sausage making. You’ll also learn a unique Lamb Merguez and Cumberland, as well as a London favorite, Bangers and Mash with Onion Gravy. Seriously, it’s easier than you think!

(Tasting)

Demonstration Class

 

Mon. 2/6/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost

 

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

18 openings available

$60.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4125

Mon, Feb. 6, 2017 @ 6:30 PM
PRO SERIES II (DAY 2-SALADS)
 

This 9-week series was designed to enhance your culinary skills, and provide you with more in-depth, hands-on, kitchen expertise.

Note that this series is open to anyone … you do not need to take any prerequisite courses to enroll!

Designed and taught by Culinary Institute of America graduate, and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills, and teach you the proper way to prepare a dazzling menu in each course. After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!  

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

Mondays beginning 1/30, 2/6, 2/13, 2/20, 2/27, 3/6, (skip 3/13), 3/20, 3/27, 4/3

6:30-9:30

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware in our Kitchen Shop.

Think you’re ready to take your cooking skills to the “next level”? Do you think you’d look pretty good in a chef coat? Then find out more about our Professional Culinary Arts series for the serious cook where you can build upon your existing skills or jumpstart your passion for cooking. For more information about our Pro Series cooking classes, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

CLASS DESCRIPTIONS 

DAY 1: THE ART OF SMALL PLATES & APPETIZERS

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

DAY TWO: SALADS 

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

DAY 3: PASTA 

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

DAY 4: SIDE DISHES (INCLUDING GRAINS, RICE & BEANS)

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

DAY 5: POULTRY 

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

DAY 6: SOUPS & STOCKS 

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

DAY 7: BREADS and ROLLS

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

DAY 8: DESSERTS

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

DAY 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded. (You never know…the friends you make in these classes could be the start of a monthly dinner club!) (Dinner)

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

15 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4195

Tue, Feb. 7, 2017 @ 10:00 AM
WEEKDAY COOKING LESSONS: THE SECRETS OF ONE-DISH WONDERS
 

Tired of always pulling out those same ole’ casserole recipes?  You know…the ones with the canned soup as the main ingredient?  Every food culture around the world has amazing examples of healthful and flavorful one-dish meals that beat the heck out of our American “company casserole.”  It involves knowing a few cooking techniques and then you’re off and running to create customized versions in our own kitchen. Want to add some “soon to be” new favorites to your repertoire so you can feed a busy family or entertain without the fuss?

Join Master Chef Richard McFarlane-Clark in our kitchen this morning as he teaches you how to create easy, healthy, quick and tasty casseroles and one-dish meals that will show off the bounty of winter vegetables and produce and introduce you to some classic cooking education. You will learn how to prepare dish such as a beautiful Tuscan chicken casserole as well as desserts like baked winter fruit crumbles, and others.  Also, great tips for varying your one-dish wonders. You’ll get some hands on today, as well.

( Lunch)

Limited Hands On 

Tues. 2/7/17   10:00-2:00 

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

17 openings available

$65.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4196

Tue, Feb. 7, 2017 @ 6:30 PM
SMALL BITES: PARTY FOOD WITH PIZZAZ
 

Tired of the serving the same old tired appetizers at your get-togethers? If the answer is yes, this is the class for you!

The secret of great home cooks and chefs everywhere is interesting recipes that include a great mixture of flavors and textures, and tonight’s instructor, Chef Jesse Vega, will show you how to do just that. You’ll garner a powerhouse of cooking techniques from this delightful instructor like seasoning, pan-grilling, baking, frying, roasting and pan glazing – plus, presentation ideas that will make these dishes shine. 

Our “small plate” party food menu includes fabulous recipes like  Steak Satays over salted Yukon Gold Potatoes and Asparagus with a gorgeous balsamic glaze on top, Steak House Mushroom Caps stuffed with blue cheese and grilled baguette (sounds interesting!), a twist on ordinary onion rings (ok, they’ll be made with beer!), and more.

What do you say? Let’s get this party started!

(Tasting)

Limited Hands On

 

Tues. 2/7/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost

 

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

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4197

Tue, Feb. 7, 2017 @ 6:30 PM
DINNER WITH "THE FAMILY" - HANDMADE SPAGHETTI & MEATBALLS
 

Nothing says Italian comfort food like a big plate of Spaghetti & Meatballs. Let’s learn to make this iconic meal the right way, from an Italian expert!

You’ll get plenty of hands-on action in the kitchen when you learn to make classic egg pasta dough-that’s right, from scratch! And, authentic Ragu Sauce-a Mancinelli family tradition. Not to mention perfectly seasoned meatballs. Plus, you’ll take home some of your creation to show off to your family, as well. This is a class where you get to begin your OWN traditions!

(Tasting &Take-Home Food)

Hands On

 

Tues. 2/7/17   6:30-9:00  

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost

 

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

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4198

Wed, Feb. 8, 2017 @ 11:00 AM
LUNCH & LEARN! DECORATING ON A DIME! "SHABBY CHIC" TABLE DESIGNS WITH LARRY WHEELER
 

We’re going to have some big-time fun in this unique 2-hour "Lunch & Learn" class as we recycle, repurpose and reinvent tablescape designs!

Here to inspire and educate is none other than Larry Wheeler, the “Director of Ambiance” at the Intercontinental Hotel on the Plaza. Larry is an excellent instructor of creative table design (plus he’s a hoot!), with a knack for using items that are easily found and making them into marvelous works of art. You know what I’m talking about…those items that are found at the “dollar store,” or in the back of your closet … all recycled and, perhaps “kitchy” things, that all us “penny pinchers” can afford … mismatched silverware, wine bottles, old Christmas lights, jars and bottles, tin cans, recycled greeting cards, old windows, chairs and shutters – you get the idea! He’ll show us creative, inventive ways to use “found” and “cheap” items that will have your guests marveling at (and copying!) your artistic abilities! Wait till you see what his creative mind can teach you to make out of ordinary items! 

Our CCKC chefs will also “play along” as they fill our buffet table with repurposed leftovers.  (Just kidding.  We’ll make you a great lunch! We’re a culinary center, for goodness sake!) And, of course, you’ll go home with the recipes!

Food, fun, decorating tips, lots of humor, and hangin’ out with a fun group of like-minded “cheap” gals.… I didn’t mean it that way…I meant you were cost conscious. [insert smile] 

(Lunch)

Demonstration Class 

Wed. 2/8/17    11:00-1:00

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

18 openings available

$45.00

Larry Wheeler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4199

Fri, Feb. 10, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK A ROMANTIC DINNER FOR TWO!
 

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

Tonight it’s the consummate date night dinner featuring an elegant menu as we work alongside Chef Richard McPeake – graduate of The Culinary Institute of America, cookbook author and culinary instructor extraordinaire! Chef Richard is passionate about showing you how to make some of his favorite recipes.

Our beautiful dinner will begin with a fresh Spinach Salad with all the toppings. Then he’ll show you how to prepare an Original Plaza III 1970’s Tenderloin Oscar (Beef Medallions topped with Crabmeat, Fresh Asparagus and Béarnaise Sauce, and more. We’ll also learn Chef’s secrets to whipping up a fresh-made Hollandaise Sauce (made into Béarnaise Sauce), and, you’re in for a special treat as you watch Chef prepare his award-winning Strawberry Fancy dessert!! What a menu!

We’ll furnish the romantic ambiance so you can relax and enjoy the fabulous dinner that you’ve help prepare.

(Dinner)

Hands On 

Fri. 2/10/17   6:30-9:00

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

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

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

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

0 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4200

Sat, Feb. 11, 2017 @ 10:00 AM
TINY TOTS: LITTLE SWEETIES IN ST. VALENTINE'S COOKIE KITCHEN
 

Valentine’s Day and sweets go hand-in-hand and today experienced culinary instructor, Margo Mikkelson, is going to show your budding chef (ages 2-4) and their adult partners how to create special Valentine’s Day cookies to bring home for that special person. Hmmmm…that might even be you!

We’ll learn basic baking skills like mixing, measuring, and rolling as we whip up and bake a batch of Grandma’s Sugar and Spice Ginger Snap Cookies. While these beauties are baking, it’ll be time to work on a kid-friendly Valentine’s Day craft that they’ll take home to hang in their room. We’ll end the day by concentrating on our decorating skills as we visit our Sprinkles Station to decorate sweet little Valentine Chocolate Heart Cookies.

Be warned…we might be sending you home with a sprinkle covered” kid!

(Tasting & Take-Home Cookies & Craft)

Hands On 

Sat. 2/11/17   10:00-12:00 

Class fee of $85 is per adult/child team.

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

 Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here.

 

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

6 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4322

Sat, Feb. 11, 2017 @ 11:00 AM
SATURDAY MORNING FLASH DEMOS™! CHICKEN SALTIMBOCCA
 

Our newest cooking education class concept, Saturday Morning Flash Demos, are the perfect quick & easy way for busy foodies & weekend kitchen warriors to learn how to cook. What a great way to spend a weekend morning with plenty of time left to enjoy the day!

Register in advance online ($25) or walk-in the morning of class ($30) to these power-packed 1-hour cooking classes taught by experienced cooking instructors (a/k/a “Flash Demo Food Professors”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy a FREE Irish Coffee and Foodie Talk!    

In today’s demonstration, Chef Daniela Mancinelli Abel will teach you to make Chicken Saltimbocca. Italian for “jumps in the mouth”, this classic Italian dish always delivers! Let it inta yo mouth! 

(Tasting)

Demonstration Class

Sat. 2/11/17   11:00-12:00

$25 (in advance); $30 (walk in)

Flash Demo Food Professor: Daniela Mancinelli Abel 

 

Other SATURDAY MORNING FLASH DEMO™ CLASSES:

Pie Fixes Everything (CCKC “Main Dish” Laura Laiben) (Sat. 1/7)

Laissez les Beignets Roulez! (Doughnuts!) (Chef Jason Provo) (Sat. 1/14)

Moroccan Mouthful: Chicken Tagine (Chef Gary Hild) (Sat. 1/21)

Bad-Ass Street Tacos (CCKC Chef TBD) (Sat. 1/28)

French Crêpes & Sexy Vanilla (Chef Charlie Hammond) (Sat. 2/4) 

...plus more dates to be added.  Visit our website for a current listing of Saturday Morning Flash Demos™ at kcculinary.com  

 

 

24 openings available

$25.00

Flash Demo Food Professor: Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4201

Sat, Feb. 11, 2017 @ 1:30 PM
LI'L KIDS: SUPER HERO VALENTINE'S DAY COOKING PARTY FOR SUPER KIDS!
 

Calling all tiny Super Heroes (ages 5-8)! 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 in honor of Valentine’s Day. You know as well as I do that there’s always a ‘love conquers all” theme in the superhero flicks, right?Work with me here. 

Our li’l chefs (ages 5-8) and their adult cooking partners will work together as a “dynamic duo” under the experienced watchful eye of mild-mannered culinary instructor Margo Mikkelson.  She will show us some basic superpower culinary skills such as mixing, measuring and knife skills, using kid-friendly tools.

Then we’ll leap in a single bound and make Bat Girl’s crime-fighting Fabulous Fish Sticks faster than you can say “One-Two Punch.”  Next, you’ll make boring vegetables “explode” into Ironman’s Victorious Veggies, and finally, we’ll call upon our “super powers” when we create Hulk’s powerful Banana Trifle.

Your mission, if you choose to accept it, will be to sign up for this class right away! (Capes optional, but definitely bring your camera to capture the fun!)

(Lunch)

Hands On

 

Sat. 2/11/17   1:30-3:30 

Class fee of $85 is per adult/child team.

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

 Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time. For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back. 

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here. 

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

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4202

Sat, Feb. 11, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A TASTE FOR LOVE-ROMANTIC VALENTINE'S DINNER FOR TWO!
 

Whether it’s your first date or your 50th anniversary, this is the place to be on the Saturday night before Valentine’s Day as “love in the kitchen” ignites with a beautiful dinner for two. The candles are glowing, the fireplace roaring as we steam up our kitchen just for you.

We’ll start you off with an intoxicating and refreshing libation that we affectionately call “Love Potion #9” just to get you and your “luvva” in the mood.  Our CCKC Impassioned Chefs will then serve a sizzlin’ hot menu beginning with appetizers and ending with a superb dessert we like to call Sweet Fantasy to pair with our Signature Coffee Bar, all designed around a main course of a French classic, Beef Bourguignon.  Oui Oui you say!  

We will entertain with a short culinary demonstration and share the passion that is our craft, and each couple will receive a very special Valentine’s Day gift (Hint … CHOCOLATE is involved!).

And, here’s another hint from us to you: Reservations for this dinner will gain you many bonus points in the “Romance Department!”   Warning: Attending this dinner may result in lack of sleep.” 

(Please note that this class is a dinner class and includes a brief culinary demonstration.  There are no "hands on" activities involved…your hands should be busy holding those of your luvva, silly!) 

(Dinner)

Demonstration Class

 

Sat. 2/11/17   6:30-9:00 

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

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

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

 

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

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4120

Sun, Feb. 12, 2017 @ 8:00 AM
PRO SERIES I: DAY 5 - MOIST HEAT COOKING
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT HOLIDAY GIFT IDEA! 

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen!

Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.

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

Sundays beginning: 1/8, 1/15, 1/22, 1/29, (skip 2/5), 2/12, 2/19, 2/26, 3/5, 3/12 

6:00-9:00  (Hands On)

Series fee $1125   

Includes: tastings, binder for recipes & handouts, toque, and 10% Pro Series student discounts on chef's jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

PRO SERIES I

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 
In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives. You’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

5 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4203

Sun, Feb. 12, 2017 @ 10:00 AM
BAKING BASICS
 

In this 3-hour class, we’ll cover the basic techniques of the baking repertoire with an emphasis on learning about “what’s going on” when flour and liquids meet. 

Today’s instructor, Jason Provo, will teach as he demonstrates a simple yeast dough (focaccia) and a short dough (pie crust).  No more will you wonder why your bread dough didn’t rise or why your pie crust was tough!  You’ll learn the ins and outs of creaming, mixing, measuring and folding.  Along the way, we’ll emphasize the importance of accuracy in measuring and introduce the professional chef’s best friend—“mise en place”.  

(Tasting) 

Limited Hands On

 

Sun. 2/12/17   10:00-1:00 

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

18 openings available

$60.00

Jason Provo

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4204

Mon, Feb. 13, 2017 @ 6:30 PM
SUSHI 101
 

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

Sushi always delivers on flavor and fun so come learn what terms like “Nigiri,” “Temaki” and “Maki” mean and let’s get our sushi on! Oishii! (That means “yummy” in Japanese!) Who said you can’t find great sushi in the Midwest? Now you can make it in YOUR kitchen!

You’ll get to try your hand at making sushi as well and you’ll taste several types of sushi like Inside-out Roll, Spicy Tuna Roll, and California Roll!  You’re crazy if you think you can’t do it yourself! 

Note: This is a basic skills class for beginners.

(Tasting)

Hands On

 

Mon. 2/13/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost

 

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

$65.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4125

Mon, Feb. 13, 2017 @ 6:30 PM
9-WEEK PRO SERIES II (DAY 3-PASTA)
 

This 9-week series was designed to enhance your culinary skills, and provide you with more in-depth, hands-on, kitchen expertise.

Note that this series is open to anyone … you do not need to take any prerequisite courses to enroll!

Designed and taught by Culinary Institute of America graduate, and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills, and teach you the proper way to prepare a dazzling menu in each course. After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!  

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

Mondays beginning 1/30, 2/6, 2/13, 2/20, 2/27, 3/6, (skip 3/13), 3/20, 3/27, 4/3

6:30-9:30

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware in our Kitchen Shop.

Think you’re ready to take your cooking skills to the “next level”? Do you think you’d look pretty good in a chef coat? Then find out more about our Professional Culinary Arts series for the serious cook where you can build upon your existing skills or jumpstart your passion for cooking. For more information about our Pro Series cooking classes, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

CLASS DESCRIPTIONS 

DAY 1: THE ART OF SMALL PLATES & APPETIZERS

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

DAY TWO: SALADS 

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

DAY 3: PASTA 

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

DAY 4: SIDE DISHES (INCLUDING GRAINS, RICE & BEANS)

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

DAY 5: POULTRY 

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

DAY 6: SOUPS & STOCKS 

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

DAY 7: BREADS and ROLLS

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

DAY 8: DESSERTS

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

DAY 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded. (You never know…the friends you make in these classes could be the start of a monthly dinner club!) (Dinner)

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

15 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4205

Tue, Feb. 14, 2017 @ 6:30 PM
A TASTE FOR LOVE: A VALENTINE'S DAY CHOCOLATE & WINE PAIRING EXPERIENCE FOR TWO
 

Tonight is a night for perfect pairings...of lovers AND of chocolate and wine, of course.  We have created the quintessential Valentine’s Day experience for you and your luvva as we explore the world of chocolate and wine pairing. 

We’ll start with heavy appetizers …because luvvas need to eat….then Keri Lauderdale Olson (Chocolate Cork) will show you why the pairing of chocolate and wine has been historically rumored to be an aphrodisiac.  C’mon, you know that’s true! But you can discover that for yourself (insert impish smile).  And if you think one of those pairings will not include a sparkling wine, well … you’re just crazy with love….because it will. 

Experience an evening of decadence with finely prepared food and romantically inspired pairings of chocolates and wines.  Then find your own perfect pairing to replicate at home to inspire romance. 

(Tasting)

Demonstration Class

 

Tues. 2/14/17   6:30-9:00

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

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

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

 

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

Keri Lauderdale Olson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4206

Tue, Feb. 14, 2017 @ 6:30 PM
A VERY SPECIAL VALENTINE'S DAY CLASS: DINNER FOR TWO ON THE LEFT BANK OF THE SEINE
 

La “Rive Gauche” as it is also called, generally refers to the Paris of an earlier era…the Paris of artists, writers and philosophers such as Anais Nin, Pablo Picasso, Henri Matisse and F Scott Fitzgerald…all of whom evoke a romantic bohemian counterculture of creativity. 

Join us this evening as we embark on our own creative (and romantic!) culinary adventure to celebrate the Paris of yesteryear along the River Seine. 

We will begin with a sparkling toast to celebrate St. Valentine’s Day. Then Master Chef Richard McFarlane-Clark will demonstrate and prepare authentic French dishes such as Flambe Pastis Shrimp, Steak in Mushroom and Red Wine Sauce, Potato Galette, and the famous French Chocolate Mousse.  Two additional wines will be paired with these fabulous dishes.

This will be the perfect Valentine’s Day event for you and that special someone!  Register early!  See you on the Boulevard Saint-Germain! 

(Dinner & Wine)

Limited Hands On

 

Tues. 2/14/17    6:30-9:00 

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

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

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

 

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

8 openings available

$75.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4207

Wed, Feb. 15, 2017 @ 6:30 PM
A CHEF'S SECRETS TO QUICK PAN SAUCES & SEARED MEATS
 

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

You’ll learn how to do it from a consummate professional, Chef Richard McPeake. Together, we will learn a “pooling” sauce, a nappe Sauce and a Balsamic Butter Glaze as we test our skills and make Pork Marsala, Turkey Smitane, and more!  And then there are quick sauces you can make from that pan as well - these will make you wanna slap your granny!  You heard me.

(Tasting)

Hands On

 

Wed. 2/15/17   6:30-9:00  

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost

 

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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4208

Fri, Feb. 17, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! UNDERSTANDING & APPRECIATING FRENCH WINES
 

In France, drinking wine with a meal is the norm. There, we said it. But, why wouldn’t they? The French have some of the most outstanding wines in the world, but to the average person, the idea of ordering a French wine in a restaurant can feel like an insurmountable task. The goal of tonight’s wine lesson will help you get an understanding of the singular world of French wines.   It will also get you a little more comfortable in the French section of your local wine shop or when ordering off of a wine list.

Let’s sip, swirl, taste and learn the basics about French wines. Which to choose with your meal….and why. Which wines come from which regions? You’ll learn as an expert wine aficionado, Brent Grider, Beverage Manager and Sommelier for KC’s newest restaurant, Stock Hill, discusses a few of the major regions like Burgundy, Bordeaux, Loire, Champagne, Langeudoc and Roussillon, and more.

We’ll serve CCKC chef-prepared “small plate” appetizers for you to enjoy as you mingle and sample different French wine selections that range from delicious to delectable while Brent discusses the famed wine region that each wine originates from.

(Wine Tasting & “Small Plate” Appetizers)

Demonstration Class 

Fri. 2/17/17   6:30-9:00

Please note that the pricing for this class is incorrect in the printed catalog - the class fee is $75 per person. 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out! 

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

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4209

Sat, Feb. 18, 2017 @ 10:00 AM
THE "HOP"PY MARRIAGE OF BEER & BREAD
 

Beer in your bread? Yep, it’s a thing! Get your hands in the dough/ brew fest in this fun and interactive 3-hour class! You’ll work alongside an experienced culinary instructor and baking expert, Paul McCool, as you explore how the ubiquitous barley and hops can be used to create interesting and tasty breads. Paul is a accomplished baker and has baked all over the world.

Today he’ll share his tips as he teaches you to create two bread-infused breads, Chocolate Stout Bread and a savory Cheddar Beer Bread. Throughout class we’ll learn and practice essential skills that you can apply to your future baking endeavors including measuring, mixing, kneading, fermenting, and shaping.

What a fun and informative way to spend a cold winter morning. You’ll take home the dough that you’ve made to bake both of these breads at home. Feel free to wear your favorite beer shirt!

(Tasting & Take-Home Doughs)

Hands On

 

Sat. 2/18/17   10:00-1:00 

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

18 openings available

$60.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4210

Sat, Feb. 18, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! CUCINA CARNEVALE: AN EVENING IN VENICE WITH CHEF SANDY DIGIOVANNI
 

Carnevale di Venezia is steeped in history, charm and tradition – it’s an annual 10-day celebration leading up to Mardi Gras (although rumors are the celebration lasts for several months!). Costumed revelers wander about the city and the streets are alive with mask parades and partiers enjoying the dizzying array of sights and sounds.

Tonight we’ll pack our celebrations into one very fun class with our “Master of Ceremonies", Chef Sandy DiGiovanni, who will lead the festivities and teach us the art of Carnevale fare! We’ll learn how to make some of the most popular food enjoyed at Carnevale, including Tofeja, a hearty bean soup; a classic Venetian dish of risotto with peas; Fricando, braised spareribs (tender, tasty and juice!); and Bugie, delicate fried ribbons of dough.

Come join the cooking fun and celebrate with us!

(Dinner)

Limited Hands On 

Sat. 2/18/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out! 

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

18 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4120

Sun, Feb. 19, 2017 @ 8:00 AM
PRO SERIES I: DAY 6 - DRY HEAT COOKING
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT HOLIDAY GIFT IDEA! 

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen!

Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.

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

Sundays beginning: 1/8, 1/15, 1/22, 1/29, (skip 2/5), 2/12, 2/19, 2/26, 3/5, 3/12 

6:00-9:00  (Hands On)

Series fee $1125   

Includes: tastings, binder for recipes & handouts, toque, and 10% Pro Series student discounts on chef's jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

PRO SERIES I

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 
In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives. You’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

5 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4211

Sun, Feb. 19, 2017 @ 4:30 PM
COOKWELL! COOK HEALTHY! LIVE WELL! COOKING SERIES: CLASS #2: SATISFYING SALADS, VEGES & DRESSINGS
 

Many have asked Chef Gary Hild - a marathon runner, long time CCKC culinary instructor and Executive Chef with extensive background in nutrition and the preparation of delicious healthy foods - to design and teach a series of cooking classes for those who are serious about cooking healthy at home, whether to support an active lifestyle, or for general good health, energy and vitality. 

So, join us for an informative and, perhaps, life-changing group of classes where Chef Gary shares his vast knowledge. You’ll also get some hands-on cooking time with this engaging professional. This wonderful series is inspired by the Mediterranean style of cooking, Asian recipes, Dr. Andrew Weil’s philosophies on health and wellness, The Culinary Institute of America and Chef Gary’s own personal experiences as a Chef focused on health, wellness and activity! 

He will be joined by Cary Skelton Pitman (MS, RDN, LD, ACSM EP-C, CHC), food and nutrition expert, who will translate the science of nutrition into practical solutions for healthy living – basically so that you will get all of the ‘why’s’, in addition to the ‘how’s'!  It’s time to make real change in the way you approach your kitchen…and your LIFE!

 Class #2: SATISFYING SALADS, VEGETABLES & DRESSINGS

Tonight, in Class #2, we’ll build your arsenal of recipes and salad making techniques that will keep your body strong and the menus from getting boring!  Even better ,we will learn how to personalize those salads, and change up things to keep it interesting.  Learn the many details of a well-balanced vegetarian salad … from simple composed salads and grilled salads to full-dinner salads that add grains, vegetables, fruits, and a discussion of various proteins suitable for a heartier salad (including seafood and chicken options for meat-eaters). This isn’t just about lettuce, folks, but a great variety of vegetable preparation with emphasis on utilizing the right amount of calories for optimal energy.

Chef Gary is a pro at whipping up flavorful and healthy salad dressings with tips for making them your own, including the proper way to make reductions. And, because a great dressing must begin with include a quality oil, he’ll also lead a discussion on olive oils-including an olive oil tasting. These are recipes and techniques that you’ll be using over, and over. We’ll learn how to make grilled salads, composed salads, grain salads, and we’ll pick up some techniques for making all kinds of varied dressings and vinaigrettes. You’ll also get some hands-on cooking time with this engaging professional.

Chef Gary will be joined by Cary Skelton Pitman (MS, RDN, LD, ACSM EP-C, CHC), food and nutrition expert, who will translate the science of nutrition into practical solutions for healthy living-basically so that you will get all of the ‘why’s’, in addition to the ‘how's'!

(Tasting)

Limited Hands On

Sun. 2/19/17   4:30-7:00

NOTE: Take one class for $65, or call 913-341-4455 to register for all 5 classes & receive the 5th class for $10!

COOK HEALTHY! LIVE WELL! Cooking Series:

Class #1: Perfect Proteins For Energy & Vitality (Sat. 2/4am)

Class #2: Satisfying Salads, Vegetables & Dressings (Sun. 2/19pm)

Class #3: Whole Grains & Legumes For A New Generation (Sat. 2/25am)

Class #4: Satisfying Soups & Sauces That Sing (Sat 3/4am)

Class #5: ’Good-For-You’ Desserts (Sun. 3/12pm)

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our CookWell!™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen. To find out more about our Cookwell!™ Program, click here. 

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

Gary Hild & Cary Skelton Pitman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4125

Mon, Feb. 20, 2017 @ 6:30 PM
PRO SERIES II(DAY 4-SIDE DISHES-INCLUDING GRAINS,RICE,BEANS)
 

This 9-week series was designed to enhance your culinary skills, and provide you with more in-depth, hands-on, kitchen expertise.

Note that this series is open to anyone … you do not need to take any prerequisite courses to enroll!

Designed and taught by Culinary Institute of America graduate, and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills, and teach you the proper way to prepare a dazzling menu in each course. After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!  

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

Mondays beginning 1/30, 2/6, 2/13, 2/20, 2/27, 3/6, (skip 3/13), 3/20, 3/27, 4/3

6:30-9:30

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware in our Kitchen Shop.

Think you’re ready to take your cooking skills to the “next level”? Do you think you’d look pretty good in a chef coat? Then find out more about our Professional Culinary Arts series for the serious cook where you can build upon your existing skills or jumpstart your passion for cooking. For more information about our Pro Series cooking classes, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

CLASS DESCRIPTIONS 

DAY 1: THE ART OF SMALL PLATES & APPETIZERS

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

DAY TWO: SALADS 

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

DAY 3: PASTA 

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

DAY 4: SIDE DISHES (INCLUDING GRAINS, RICE & BEANS)

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

DAY 5: POULTRY 

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

DAY 6: SOUPS & STOCKS 

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

DAY 7: BREADS and ROLLS

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

DAY 8: DESSERTS

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

DAY 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded. (You never know…the friends you make in these classes could be the start of a monthly dinner club!) (Dinner)

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

15 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4212

Tue, Feb. 21, 2017 @ 10:00 AM
WEEKDAY COOKING LESSONS: INTRO TO SOUPS & STOCKS
 

Once you know how to make stocks, you’ve opened the door to so many recipes that rely on these flavor bases such as wonderful, nourishing soups of course. With just a morning of instruction with Chef Richard McFarlane-Clark, it's possible that you'll never open a can of prepared soup again!

In this 4-hour class, Chef will walk you through important culinary techniques and the fundamentals of making seriously good stocks and soups, from scratch. He will demonstrate recipes such as Asian Pho Stock, Roasted Vegetable Stock, and of course, a basic Chicken Stock, that he will then show you how to turn into fabulous soups and gravies.  

He’ll cover the various types of seasonings & flavorings, as well as attractive and tasty garnishes that will make your soups go from zero to hero in no time. You’ll get some hands-on cooking time with chef, too.

(Lunch)

Limited Hands On 

Tues. 2/21/17   10:00-2:00 

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

17 openings available

$65.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4213

Tue, Feb. 21, 2017 @ 6:30 PM
ASIAN SAUCES...AND THE DISHES THAT LOVE THEM!
 

Let’s explore the world of Asian sauces, because once you know them, it’s a cinch to make so many favorite Asian dishes!

 This fun and informative class will be taught by Chef Yvette Hirang, an expert in Asian cooking. Few things fuel Yvette’s passion like her love of Asian cooking and she’s excited to share her passion and knowledge with you!

She’ll start off by showing you how to make a Sweet and Sour Sauce, Soy Ginger Sauce, and a Sweet Soy Sauté Sauce, three basic sauces that you can use at home to stir-fry, sauté and braise the “Asian way!” Tonight, they’ll be used to create flavorful Asian dishes like Beef with Broccoli, the ever-popular Sweet & Sour Chicken, and MORE. You’ll get some hands-on cooking time with this engaging chef, too! No more take-out for you!

(Tasting)

Limited Hands On

 

Tues. 2/21/17    6:30-9:00 

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

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4214

Wed, Feb. 22, 2017 @ 6:30 PM
KNIFE SKILLS 101
 

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

In this class, you’ll learn all about knives that are right for you. In addition, you’ll explore sharpening, storage and other important information, plus learn cutting techniques like chopping, dicing, batonette, cubes, julienne, chiffonade, and more.  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) 

Hands On

 

Wed. 2/22/17   6:30-9:00 

Please note that alcoholic drinks will not be available during 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!

14 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4217

Thu, Feb. 23, 2017 @ 6:30 PM
GIRLS NIGHT OUT! BABES PARTY IN THE BIG EASY!
 

The Culinary Center becomes the “Culinary Quarter” this evening as “King of the Cocktail”, Bruce Campbell, whisks us away to Bourbon Street for an evening designed just for da “babes!”

Sit back and he’ll dazzle us with his knowledge of all things “laissez” as he teaches us the correct way to concoct lovely N’Awlins thirst quenchers  – including the most famous (or infamous!) of Bourbon Street cocktails: The Hurricane, Ramos Fizz, Sazerac Cocktail, Creole Bloody Mary, and Café Brulot Diabolique. Wait! You’ll only have to lift your spirits to get a tasting of these “bead-throwing” libations.

And, there’s no imbibing on an empty stomach in this part of town. Dive into our buffet table, filled with the tastes and aromas of New Orleans.  Our scrumptious heavy appetizer bar will feature authentic Bourbon Street delicacies like Chicken & Sausage Jambalaya and a scrumptious southern-inspired salad… it goes without saying that we’ll enjoy Bread Pudding with Crème Anglaise as we sip our Café Brulot Diabolique this evening!

Note that this is a demonstration class with no "hands-on" participation … actually, if anyone even tries to lift anything other than their spirits, we’ll have to shut this Southern party down!! 

(Heavy Appetizers & Cocktail Tasting) 

Demonstration Class

Thurs. 2/23/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost 

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

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4218

Fri, Feb. 24, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! BIENVENUE A VOUS-AUTRES! TAKE A WALK DOWN BOURBON STREET!
 

Oh yeah, you’re in for a treat!  It’s a whole new way of going out on a Friday night. Tonight, you’ll take a bit of a stay-cation, but you will come away with the heart and soul of New Orleans-the home of Cajun and Creole cooking.

No one knows this unique regional cuisine better than Chef Richard McPeake who spent 25 years supervising the Seaport Cajun Café, one of Gilbert-Robinson’s restaurants located on Bourbon Street in New Orleans. Chef Richard, an award-winning professional and graduate of the prestigious Culinary Institute of America, designed this fun evening of this most interesting regional cuisine that he knows and loves so well.

We’ll start with classic Bourbon Street cocktail and appetizers; then it’s a lively cooking class that begins with an authentic N’Awlins beer and Happy Hour.  Next, we’ll settle in to some demonstration on how to “blacken,” all about roux, how to make a Remoulade sauce, and more. See, I told you this was gonna be a smokin’ hot night! Then it’s time to break out and do a bit of hands-on action. 

Our cooking lesson will be followed by a Nawlins’ Buffet that’ll have you “throwin’ the beads. Here’s a taste of what you’ll find: Chicken & Sausage Gumbo, Blackened Mixed Grill, Seared Salmon, Spicy Grilled Shrimp with cool Remoulade Sauce, Jambalaya Rice, and of course, Flambé Bananas Foster and much, much more! Trust us, you won’t leave hungry! 

Yea, you right, we’re gonna have some fun “down on the bayou”!  

(Buffet)

Limited Hands On

 

Fri. 2/24/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

 

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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4219

Fri, Feb. 24, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A GOURMET DINNER INSPIRED BY CIA, GREYSTONE-NAPA
 

Take a trip to beautiful California wine country where some of the best chefs in the country learn their trade. Rising up the western hills of Napa Valley is the castle-like and historic Culinary Institute of America (CIA) at Greystone, one of the world’s most unique and inspiring campuses for culinary education. Did you know that you can have dinner there, too?

Master Chef, Richard McFarlane-Clark, who’s cooked all over the globe, including for the Queen of England and Princess Diana!), will show you how to prepare some of the dishes created at this monument to culinary acumen such as the Greystone Salad, Chicken Cutlet Gremolata, Herb  Risotto, a decadent mouth-watering Chocolate Cake with Crème Anglaise, and more. You’ll get to help chef prepare a couple of these dishes, too.

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

(Dinner) 

Limited Hands On

Fri. 2/24/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

 

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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4220

Sat, Feb. 25, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: COOKING FUNDAMENTALS: BAKING BASICS
 

In this 3-hour hands-on class, kids (ages 9-14) will cover the basic techniques of the baking repertoire with an emphasis on learning about “what’s going on” when flour and liquids meet. 

Today’s instructor, Jason Provo, will teach the ins and outs of creaming, mixing, measuring and folding as teaches how to make cookies, muffins, biscuits and quick breads.  Along the way, we’ll emphasize the importance of accuracy in measuring and introduce the professional chef’s best friend—“mise en place”.  

(Tasting)

Hands On

Sat. 2/25/17   10:00-1:00 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time. For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back. 

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks

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

 

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

13 openings available

$60.00

Jason Provo

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4221

Sat, Feb. 25, 2017 @ 10:00 AM
COOKWELL!COOK HEALTHY! LIVE WELL! SERIES: CLASS #3: WHOLE GRAINS & LEGUMES FOR A NEW GENERATION
 

Many have asked Chef Gary Hild - a marathon runner, long time CCKC culinary instructor and Executive Chef with extensive background in nutrition and the preparation of delicious healthy foods - to design and teach a series of cooking classes for those who are serious about cooking healthy at home, whether to support an active lifestyle, or for general good health, energy and vitality. 

So join us for an informative and, perhaps, life-changing group of classes where Chef Gary shares his vast knowledge. You’ll also get some hands-on cooking time with this engaging professional. This wonderful series is inspired by the Mediterranean style of cooking, Asian recipes, Dr. Andrew Weil’s philosophies on health and wellness, The Culinary Institute of America and Chef Gary’s own personal experiences as a Chef focused on health, wellness and activity! 

He will be joined by Cary Skelton Pitman (MS, RDN, LD, ACSM EP-C, CHC), food and nutrition expert, who will translate the science of nutrition into practical solutions for healthy living – basically so that you will get all of the ‘why’s’, in addition to the ‘how’s'!  It’s time to make real change in the way you approach your kitchen…and your LIFE!

 Class #3: WHOLE GRAINS & LEGUMES FOR A NEW GENERATION

Today, in Class #3, we will learn that grains have been a staple for nutritious and satisfying meals for many centuries.  Adding whole grain dishes to your meals is a great choice because not only are they low-cost, they are healthy and an excellent source of fiber and important nutrients, too!  

There are many tasty options for adding delicious grains to your meal, but cooking them can sometimes lead to a sticky situation – literally. Grains can be easily over-cooked or undercooked in a heartbeat, but once mastered, they can find a place on your table in an almost limitless array of recipes. A meal that includes grains will leave you feeling fuller, longer….that’s a win/win!

Learn from the best that cooking with grains doesn’t have to be a scary proposition. He’ll explore different varieties of grains and how to cook them to a flavorful perfection. From unpolished to polished, fast cooking to slow cooking – he’ll cover it all. The focus will be using grains that are intact (which allows you to reap the most health benefits).   We’ll savor unique flavors as Chef teaches recipes using barley, brown rice, lentils, edamame, chick peas, and steel-cut oats. Plus, how to toast them for more flavor and a true emphasis on boasting your immune system, and creating recipes with more energy. You’ll also get some hands-on cooking time with this engaging professional.

Chef Gary will be joined by Cary Skelton Pitman (MS, RDN, LD, ACSM EP-C, CHC), food and nutrition expert, who will translate the science of nutrition into practical solutions for healthy living-basically so that you will get all of the ‘why’s', in addition to the ‘how's'! Bring on the grains! 

(Tasting)

Limited Hands On

Sat., 2/25/17  10:00-12:30

NOTE: Take one class for $65, or call 913-341-4455 to register for all 5 classes & receive the 5th class for $10!

COOK HEALTHY! LIVE WELL! Cooking Series:

Class #1: Perfect Proteins For Energy & Vitality (Sat. 2/4am)

Class #2: Satisfying Salads, Vegetables & Dressings (Sun. 2/19pm)

Class #3: Whole Grains & Legumes For A New Generation (Sat. 2/25am)

Class #4: Satisfying Soups & Sauces That Sing (Sat 3/4am)

Class #5: ’Good-For-You’ Desserts (Sun. 3/12pm)

Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our CookWell!™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen. To find out more about our Cookwell!™ Program, click here. 

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

Gary Hild & Cary Skelton Pitman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4222

Sat, Feb. 25, 2017 @ 6:30 PM
KITCHEN WARS! WITH CHEF SANDY DIGIOVANNI
 

Folks, we’re doin’ some “cookin’ without lookin’” tonight in this exciting take on a cooking class!  Join Celebrity Chef Sandy DiGiovanni (finalist from NBC’s “America’s Next Great Restaurant) for a night of crazy kitchen competition where you get to cook from mystery boxes of ingredients in small teams. 

Chef will give you the lay of the land, some cooking tips and ideas, point you to the pantry of “legal” add-in ingredients and then let you loose in the kitchen!  You’ll prepare your delights for the judge (a/k/a Chef Sandy) who will decide who wins!  Not to worry, Chef Sandy and our staff will be there to help and give direction, but it will be up to your team to decide what’s for dinner!  We’ll end the evening around the table with a fabulous dessert prepared by none other than Chef Sandy herself!  We guarantee a good time .. .and believe it or not…good food!  

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

(Dinner)

Hands On

Sat. 2/25/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

 

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

18 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4120

Sun, Feb. 26, 2017 @ 8:00 AM
PRO SERIES I: DAY 7 - MOTHER SAUCES
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT HOLIDAY GIFT IDEA! 

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen!

Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.

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

Sundays beginning: 1/8, 1/15, 1/22, 1/29, (skip 2/5), 2/12, 2/19, 2/26, 3/5, 3/12 

6:00-9:00  (Hands On)

Series fee $1125   

Includes: tastings, binder for recipes & handouts, toque, and 10% Pro Series student discounts on chef's jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

PRO SERIES I

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 
In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives. You’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

5 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4223

Sun, Feb. 26, 2017 @ 10:00 AM
MAD ABOUT MUFFINS!
 

It’s Sunday morning and you’re grabbing a good cuppa’ Joe at your favorite java joint when you glance at the glass case with the beautiful baked goods and can’t help staring at the beautiful muffins. You order one and take the first bite.  Pure heaven!  Wouldn’t you like to know how to make perfect flavored muffins to have on hand every day of the week?  Here’s your chance.

Experienced baker and culinary instructor, Mari Ruck, will teach classic culinary techniques like mixing, measuring, baking, and more as she creates scrumptious fresh-made muffins like Carrot Ginger Muffins and Berry Blast Muffins. Then everyone will have a chance to work right next to Mari as you create super-moist (and super healthy!) bran muffin batter that you’ll be taking home to bake off.  How could you go wrong? No more crappy muffins! You're welcome.

(Tasting & Take-Home Muffin Batter)

Limited Hands On

 

Sun. 2/26/17   10:00-12:30 

 

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

18 openings available

$50.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4224

Sun, Feb. 26, 2017 @ 6:30 PM
THE ART OF MAKING GNOCCHI
 

Tonight, you'll not only learn to make classic Italian gnocchi – those heavenly little dumplings that melt in your mouth – you'll also learn to make versions of gnocchi - Ricotta and Potato Gnocchi, as well as some accompanying sauces. 

Making gnocchi (pronounced "nee-okkee") takes practice, patience and persistence ... and that's why Daniela is our instructor for this class. She’s an expert! 

You'll have the opportunity to perfect your skills as you explore the gnocchi-making basics. The three heavenly sauces are a simple Garlic Butter Sage Sauce, and two of her families traditional sauce recipes. Daniela will be here the whole time with guidance and helpful hints. Yes, of course … you'll get to taste the gnocchi! 

(Tasting & Take-Home Gnocchi)  

Limited Hands On

Sun. 2/26/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost

 

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

17 openings available

$55.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4125

Mon, Feb. 27, 2017 @ 6:30 PM
PRO SERIES II (DAY 5-POULTRY)
 

This 9-week series was designed to enhance your culinary skills, and provide you with more in-depth, hands-on, kitchen expertise.

Note that this series is open to anyone … you do not need to take any prerequisite courses to enroll!

Designed and taught by Culinary Institute of America graduate, and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills, and teach you the proper way to prepare a dazzling menu in each course. After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!  

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

Mondays beginning 1/30, 2/6, 2/13, 2/20, 2/27, 3/6, (skip 3/13), 3/20, 3/27, 4/3

6:30-9:30

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware in our Kitchen Shop.

Think you’re ready to take your cooking skills to the “next level”? Do you think you’d look pretty good in a chef coat? Then find out more about our Professional Culinary Arts series for the serious cook where you can build upon your existing skills or jumpstart your passion for cooking. For more information about our Pro Series cooking classes, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

CLASS DESCRIPTIONS 

DAY 1: THE ART OF SMALL PLATES & APPETIZERS

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

DAY TWO: SALADS 

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

DAY 3: PASTA 

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

DAY 4: SIDE DISHES (INCLUDING GRAINS, RICE & BEANS)

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

DAY 5: POULTRY 

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

DAY 6: SOUPS & STOCKS 

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

DAY 7: BREADS and ROLLS

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

DAY 8: DESSERTS

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

DAY 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded. (You never know…the friends you make in these classes could be the start of a monthly dinner club!) (Dinner)

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

15 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4225

Tue, Feb. 28, 2017 @ 6:30 PM
RAMEN MADNESS!
 

Those 25-cent bags of noodles you lived on in college been replaced by huge, flavorful bowls of noodles!  Ramen shops are popping up all over in KC, but after this class, you'll be ready to slurp this Japanese staple in your own kitchen! 

Join Chef Yvette Hirang as she teaches us the various styles of this amazingly versatile dish. We’ll learn how to make that comforting ramen broth (and learn why it’s so different from “regular” broth), what words like “tare” and “kombu” mean, discuss garnishes (from bok choy to daikon and cilantro), meat choices and the ever popular ramen noodles, which you’ll learn to make from scratch! We will also learn the easy and quick way of pickling veggies that will add flavor. This incredible soup will really warm your belly on a cold winter night!

(Tasting)

Limited Hands On

Tues. 2/28/17   6:30-9:00

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost

 

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

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4226

Wed, Mar. 1, 2017 @ 6:30 PM
COOKWELL! SAY GOODBYE TO THE FISH FRY! GOOD-FOR-YOU FISH DISHES, AND MORE!
 

Whether you’re practicing “no-meat Fridays” for Lent or just looking for ways to add healthy fish menus to your repertoire, Lauren Abel will show you the way.  Her experience teaching healthy cooking is deep and she is more than passionate about getting great info to her students.  

Those Friday fish fries are fun, but not the healthiest option, as we know. We’ll learn the basics of buying, storing, prepping, seasoning and handling fish and seafood – all the important things every cook should know.

Learn to make a healthier version of the all-time favorite - Caesar Salad – as well as a versatile herbed fish recipe that you’ll help make, Salmon Croquettes, and even a great polenta side dish that is lightened up tremendously.  Dessert is still ok, too!  It just needs to get a healthy facelift.  We’ll do that with a great recipe for Peach Cinnamon Muffins. What a menu!

(Tasting)

Limited Hands On

 

Wed. 3/1/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our CookWell!™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen. To find out more about our Cookwell!™ Program, click here.

 

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

Lauren Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4227

Thu, Mar. 2, 2017 @ 6:30 PM
FANCY-SCHMANCY DESSERTS!
 

Everyone looks longingly at those tempting dessert trays that are brought to the table at the end of a meal when you’re dining out. There’s no better way to end a lovely dinner party than to serve a beautiful dessert. And, let’s face it….they’re hard to resist!

This evening Chef Richard McPeake (who’s created recipes for dessert masterpieces for restaurants like Bristol Bar & Grill and Plaza III) will show you exactly how to prepare some of the most exquisite desserts. 

He’ll start by showing you the steps to make the perfect Pâte à Choux pastry dough that will be filled with a praline-flavored cream and chocolate covered bananas to create an authentic Paris Brest dessert. Then, move on to the rest of tonight’s tantalizing dessert menu that includes Stuffed Phyllo Pecan Pie, Chef’s award-winning Strawberry Fancy, and a creamy, dreamy chocolate Flan to die for!  Dessert presentation and decorating techniques will also be taught. I

magine the applause at your next dinner party when you present one of these beauties that you’ve made all by yourself! You are welcome!

(Tasting)

Hands On

 

Thurs. 3/2/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost

 

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

18 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4228

Fri, Mar. 3, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! CURRY FLURRY
 

The curry will be flyin’ in our kitchen this evening (along with all kinds of other tantalizing Indian spices!). Chef Sandy DiGiovanni loves Indian cuisine and can hardly wait to show us how to make these favorite Indian classics, brimming with tantalizing tastes and fragrant aromas. It may sound dauntingly impossible but it’s not!

Sandy will break it all down into “bite-size” morsels of culinary education so that you can learn, step-by-step, how to prepare these treasures. You’ll practice knife skills, learn essential techniques and explore a variety of cooking methods … all excellent building blocks to help you take home that “I can do it attitude!” Don’t be intimidated … it’s easier than you think!

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

(Dinner) 

Limited Hands On
Fri. 3/3/17   6:30-9:00  

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

 

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

18 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4229

Fri, Mar. 3, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MORE SUSHI IN THE HOUSE!
 

In Japanese this class would be title “Sushi Ni” (“Ni” means “#2”), because our focus tonight is about moving beyond basic sushi making and learning some additional rolls and techniques.  Don’t worry…you do not have to have taken an intro level sushi class in order to register for this class, but basic skills are recommended.

We will be learning more rolling techniques, using sushi building equipment, and working with several varieties of fresh fish this evening.  You will work alongside Chef Hirang to roll thick rolls of sushi using full-sized Nori sheets to create Futo-Maki, then on to Caterpillar Rolls. Next a pro-level Nigiri and education on how to prepare an elaborate shrimp plate, how to slice tuna pieces, Dashi-Maki Tamago (say what?), and so much more.

Chef will also teach tips on how to create beautiful garnishes using ordinary vegetables. Won’t you be fancy!

(Tasting)

Hands On

 

Fri. 3/3/17   6:30-9:00

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

 

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

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4232

Sat, Mar. 4, 2017 @ 10:00 AM
COOKWELL! COOK HEALTHY!LIVE WELL! COOKING SERIES: CLASS #4: SATISFYING SOUPS & SAUCES THAT SING!
 

Many have asked Chef Gary Hild - a marathon runner, long time CCKC culinary instructor and Executive Chef with extensive background in nutrition and the preparation of delicious healthy foods, to design and teach a series of cooking classes for those who are serious about cooking healthy at home, whether to support an active lifestyle, or for general good health, energy and vitality. 

So join us for an informative and, perhaps, life-changing group of classes where Chef Gary shares his vast knowledge. You’ll also get some hands-on cooking time with this engaging professional. This wonderful series is inspired by the Mediterranean style of cooking, Asian recipes, Dr. Andrew Weil’s philosophies on health and wellness, The Culinary Institute of America and Chef Gary’s own personal experiences as a Chef focused on health, wellness and activity! 

He will be joined by Cary Skelton Pitman (MS, RDN, LD, ACSM EP-C, CHC), food and nutrition expert, who will translate the science of nutrition into practical solutions for healthy living – basically so that you will get all of the ‘why’s’, in addition to the ‘how’s'!  It’s time to make real change in the way you approach your kitchen…and your LIFE!

 Class #4: SATISFYING SOUPS & SAUCES THAT SING

Today, in Class #4, we will learn soup-making fundamentals, from stocks to seasoning, to garnishing techniques, as we are guided through interesting (and naturally gluten-free!) soup recipes that are simple to make, nutritious, and don't require a ton of complicated ingredients. We’ll concentrate on preparation and a wide variety of uses, while showcasing healthy ingredients, like brown rice flour, tofu and vegetable purees.

You’ll create basic homemade stocks that will be used to make soups with plant based proteins like create dishes like Pablano Corn Chowder, Roasted Balsamic Mushroom Soup, among others. Chef will also cover a variety of healthy sauces that will make your everyday meals shine. Throw those sodium-based seasonings away, you’ll also learn how to use citrus juices, a variety of vinegars, and fresh herbs and spices. to achieve incredible flavored soups that are oh-so-good for you! You’ll also get some hands-on cooking time with this engaging professional.

Chef Gary will be joined by Cary Skelton Pitman (MS, RDN, LD, ACSM EP-C, CHC), food and nutrition expert, who will translate the science of nutrition into practical solutions for healthy living-basically so that you will get all of the ‘why’s', in addition to the ‘how's'!

(Tasting)

Limited Hands On

Sat. 3/4/17   10:00-12:30 

NOTE: Take one class for $65, or call 913-341-4455 to register for all 5 classes & receive the 5th class for $10!

COOK HEALTHY! LIVE WELL! Cooking Series:

Class #1: Perfect Proteins For Energy & Vitality (Sat. 2/4am)

Class #2: Satisfying Salads, Vegetables & Dressings (Sun. 2/19 4:30-7:00)

Class #3: Whole Grains & Legumes For A New Generation (Sat. 2/25am)

Class #4: Satisfying Soups & Sauces That Sing (Sat 3/4am)

Class #5: ’Good-For-You’ Desserts (Sun. 3/12pm)

Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our CookWell!™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen. To find out more about our Cookwell!™ Program, click here. 

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

18 openings available

$65.00

Gary Hild & Cary Skelton Pitman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4172

Sat, Mar. 4, 2017 @ 6:30 PM
Moved from 1/21/17 FLAVORFUL WEEKEND NIGHTS! FOODS OF THE "CINQUE TERRE" - THE ITALIAN RIVIERA!
 

This class has been moved from 1/21/17.Get your passport up-to-date, because we’ve reserved a seaside table for you to savor the cuisine of one of the most popular Italian destinations, the Italian Riviera. Located in the northwest corner of Italy, this picturesque region that borders the Ligurian Sea, is known for its’ spectacular seaside scenery and, of course, outstanding regional cuisine.


Chef Sandy DiGiovanni, a finalist on NBC’s “America’s Next Great Restaurant” in 2011, and tonight’s Italian chef instructor extraordinaire, is your tour director.  You’ll put on an apron and work alongside her as you make stops throughout the Cinque Terre, a string of historic seaside villages along the Italian Riviera coastline, to learn classic regional dishes. 


First stop, the village of Riomaggiore, where you’ll create a beautiful layered seafood salad, then on Manarola, the second smallest of the Cinque Terre, to feast on Cuippin Sailors Stew (the original Cioppino fish stew). We’ll continue our coastline journey as we make our way to Corniglia, where Chef Sandy will show us how to prepare, a simple, savory Ligurian flatbread.  Next stop, Vernazza, for an outstanding entrée of Scoglio (shrimp) and Pesto Pasta with potatoes and green beans. We’ll end our fantastic meal in the historic village of Monterosso as we enjoy traditional Meringhi Genovese (almond cake soaked in liquor and filled with apricot jam) and top it with homemade whipped cream. 


You do not want to miss this incredible culinary experience!

(Dinner)

Limited Hands On 

 

Sat. 3/4/17   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

 

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

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4233

Sat, Mar. 4, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! DATE NIGHT IN THE PIZZA KITCHEN
 

Join us tonight for a relaxing full-on Pizza Party with Italian instructor and passionate foodie, Daniela Mancinelli Abel. 

Bring your kitchen buddy and get your “scratch cooking” hat on and learn to make homemade pizza using her secret flour that makes “the best pizza dough texture ever.”  We’ll have some perfect accompaniments to pizza as well as you graze your way through the evening.  Sprinkled into the evening, along with some Parmesan cheese, will be a little fun Italian folklore as Daniela teaches you about various pizza styles such as Margherita, ‘Sauceless’ Pizza with mushrooms and truffle oil, and more.

Come for the pizza, stay for the fun!  And oh yes, we’ll have wine too. 

(Tasting)

Hands On 

Sat. 3/4/17   6:30-9:00  

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

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

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out! 

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

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4120

Sun, Mar. 5, 2017 @ 8:00 AM
PRO SERIES I: DAY 8- "SMALL" SAUCES
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT HOLIDAY GIFT IDEA! 

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen!

Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.

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

Sundays beginning: 1/8, 1/15, 1/22, 1/29, (skip 2/5), 2/12, 2/19, 2/26, 3/5, 3/12 

6:00-9:00  (Hands On)

Series fee $1125   

Includes: tastings, binder for recipes & handouts, toque, and 10% Pro Series student discounts on chef's jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

PRO SERIES I

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 
In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives. You’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

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

Class 3: SEAFOOD

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

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

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

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

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