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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
3088

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

Tiny Tots in the Kitchen™

(Ages 2-4)

Little Princess Baking Party!

(Hands On)

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

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

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

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

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

Bring your camera to capture these cherished moments!

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

Sat. 3/28/15   10:00-12:00 

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

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

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

0 openings available

$75.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
3091

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

Flavorful Weekend Nights at the CCKC™

 French Bistro Cuisine

(Hands On)

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

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

(Dinner and Wine)

Sat. 3/28/15   6:30-9:00 

 

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

0 openings available

$75.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
3092

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

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute

BAR-B-Q’N WITH BOOZE!  

  (Limited Hands On)

We were sitting around several years ago designing classes for our Midwest BBQ Institute when I threw out a title that I thought was a joke… “Beer Drinking and the Art of Barbecue.”  Funny huh?  Then the more we thought about it the more we thought this class “had legs.”  Yes, we realized there really IS a lot to learn about barbecue and its relationship with beer, liquor and wine. And several years later, here we are with one of the most popular classes in our Midwest Barbecue Institute Program!

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

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

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

(Tasting)  

Sat. 3/28/15   6:30-9:00 

 

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

0 openings available

$75.00

Bruce Campbell

At The Culinary Center

Event/Date Description Openings/Price/Location
3212

Sun, Mar. 29, 2015 @ 10:00 AM
MBQI! CALLING ALL GRILL SEEKERS! GRILLING 101 - Moved to 4/12
 

 Midwest Barbecue Institute    

Calling All Grill Seekers!

GRILLING 101

Moved to Sun. 4/12

(Demo)

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

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

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

Ladies and gentlemen … let the grilling begin!

(Tasting) 

Sun. 3/29/15  10:00-2:00 

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

0 openings available

$80.00

Richard McPeake & Bruce Campbell

At The Culinary Center

Event/Date Description Openings/Price/Location
3020

Sun, Mar. 29, 2015 @ 6:30 PM
FWN: GREAT FOR COUPLES: An Elegant Dinner Inspired by Greystone-Napa
 

Flavorful Weekend Nights at the CCKC™

Great for Couples!

An Elegant Dinner Inspired by Greystone-Napa 

(Hands On)       

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

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

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

(Dinner & Wine) 

Sun. 3/29/15   6:30-9:00 

 

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

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

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


0 openings available

$75.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
3094

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

 

CookWell! 

...because wellness begins in the kitchen!

THE RAGE OF THE RAMEN NOODLE

(Limited Hands On)

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

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

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

(Tasting) 

Mon. 3/30/15   6:30-9:00

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

7 openings available

$50.00

Benjamin Kauffman

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)


(Class 7)

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


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


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


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

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

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

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

0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3095

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

 

Tuscan Favorites with Chef Cody Hogan

(Demo)

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

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

(Tastings of Food & Wine) 

Tues. 3/31/15   6:30-9:30

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

 

1 opening available

$75.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3160

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

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

DAY 6

(Hands On)

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

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

TUESDAYS:  2/24, 3/3, 3/10, 3/17, 3/24, 3/31, 4/7, 4/14 and 4/21/2015

6:30-9:30

Series Fee - Was $1125 

Your registration fee includes:

  • Tastings
  • A 10-inch stainless steel sauté pan (Valued at $96) from our NEW CCKC Pro Series Cookware line.
  • A complimentary Chef’s toque
  • Opportunity to purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

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

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

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

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

Class 3: SEAFOOD
We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn  easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

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

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

 

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

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

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

0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3098

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

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute

 

COUPLES DO IT ON THE BACK PORCH!

Grilled “Party Foods”, That Is!

(Hands On)

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

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

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

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

(Dinner & Patio Cocktails) 

Fri. 4/3/15   6:30-9:00  

Class fee of $150 is per couple.

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

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

0 openings available

$150.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3162

Fri, Apr. 3, 2015 @ 6:30 PM
FWN: COUPLES: DATE NIGHT IN "LITTLE ITALY"
 

Flavorful Weekend Nights at the CCKC™

Date Night in “Little Italy”

     (Hands On)

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

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

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

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

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

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

Class fee of $150 is per couple.

"Seats available” refers to the number of couple spots available in class.

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

 

0 openings available

$150.00

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
3099

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

A-TISKET A-TASKET

...AN EASTER CAKE SHAPED LIKED A BASKET

(Hands On)

 

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


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


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


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


(Tastings) 


Sat. 4/4/14   10:00-12:00

 

Class fee is $75 for each adult/child team


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

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

4 openings available

$75.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3152

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

Junior Chefs Academy

(Ages 9-14)

The Pizza Kitchen

Also offered 2/28

(Hands On)   

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

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

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

(Tasting) 

Sat. 4/4/15   10:00-12:30 

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

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

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

0 openings available

$50.00

Eileen Usovicz

At The Culinary Center

Event/Date Description Openings/Price/Location
3100

Sat, Apr. 4, 2015 @ 5:30 PM
FWN: EATING YOUR WAY THROUGH ITALY-BASILICATA, SICILY & CALABRIA
 

Flavorful Weekend Nights at the CCKC™

Eating Your Way Through Italy

Basilicata, Sicilian, Calabria

(Limited Hands On)

Chef Sandy believes that if you want to really learn about a country, you have to eat your way through it!  Tonight we’ll celebrate Italian cuisine and the influence of the beautiful flavors from different regions. From Toscana to Sicily, Italy has a most expansive and deep-seeded culinary heritage.

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

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

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

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

(Dinner and Italian Wine Tastings) 

Sat. 4/4/15   5:30-8:00

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

1 opening available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3101

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

 Flavorful Weekend Nights at the CCKC™

Culinary Inspirations from the Southwest

(Hands On)

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

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

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

(Dinner & Wine)  

Sat. 4/4/15   6:30-9:00 

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


3 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3102

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

Intro to Sushi

(Hands On)


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


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


This evening we’ll learn how to create such classics as ... California Roll, Unagi, Salmon Roll and Ahi Tuna. Oishii! (That means “yummy” in Japanese!) Who said you can’t find great sushi in the Midwest? Now you can make it in YOUR kitchen!


(Tasting)  

Mon 4/6/15 6:30-9:00 

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

 

1 opening available

$65.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)


(Class 8)

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


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


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


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

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

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

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

0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3160

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

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

 

DAY 7

(Hands On)

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

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

TUESDAYS:  2/24, 3/3, 3/10, 3/17, 3/24, 3/31, 4/7, 4/14 and 4/21/2015

6:30-9:30

Series Fee - Was $1125 

Your registration fee includes:

  • Tastings
  • A 10-inch stainless steel sauté pan (Valued at $96) from our NEW CCKC Pro Series Cookware line.
  • A complimentary Chef’s toque
  • Opportunity to purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

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

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

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

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

Class 3: SEAFOOD
We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn  easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

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

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

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

 

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

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

0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3104

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

Flavorful Weekend Nights at the CCKC™

In the Kitchen With Julia

(Hands On)

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

In this hands-on class, we’ll practice and perfect some basic French cooking techniques. And with seasoned culinary instructor Chef Jim Tinkham here to teach you, there’s no need to be intimidated by all the fancy French terms and cooking methods. At the heart of French cooking is a deep appreciation for the food and the methods of preparation. It’s all about mastering one technique at a time. Tonight you’ll have the time, hands-on practice and professional help to do just that. You’ll learn the art of French cooking.

Chef Tinkham will take you through things step-by-step and teach them in a simplified, no-fuss way. Folks, you’ll find that French cooking is actually do-able. My guess is that you’ll also add a French phrase or two to your vocabulary!

We’ll channel Julia through fabulous menus featuring some of her favorites dishes such as: Shrimp Scampi, Steak au Poivre, Vegetables in Hollandaise Sauce, Pomme de Terre Anna, Bananas Foster Flambe. 

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

(Dinner & Wine) 

Fri. 4/10/15   6:30-9:00 

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

1 opening available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3165

Fri, Apr. 10, 2015 @ 6:30 PM
FWN: KITCHEN WARS! WITH CHEF SANDY DIGIOVANNI also offered 8/29
 

 Flavorful Weekend Nights at the CCKC™

KITCHEN WARS!

with Chef Sandy DiGiovanni

(Hands On)

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


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


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

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


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


(Dinner & Wine) 

Fri. 4/10/15   6:30-9:00

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

5 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3135

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

 

All Grown Up and Nothing To Eat

How to Start Cooking

(Hands On)

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

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

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

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

(Tasting) 

Sat. 4/11/15   10:00-12:30 

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

16 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2986

Sun, Apr. 12, 2015 @ 10:00 AM
MBQI! CALLING ALL GRILL SEEKERS! GRILLING 101 -Moved from 3/29
 

 Midwest Barbecue Institute    

Calling All Grill Seekers!

GRILLING 101

Moved from Sun. 3/29/15

(Demo)

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

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

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

Ladies and gentlemen … let the grilling begin!

(Tasting) 

Sun. 4/12/15  10:00-2:00 

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

21 openings available

$80.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3106

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

CookWell!  

...because wellness begins in the kitchen!

 

Thinking Outside the (Cracker) Box!

Homemade Crackers

(Hands On)

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

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

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

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

(Tasting) 

Sun. 4/12/15    10:00-12:30

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

14 openings available

$50.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3319

Sun, Apr. 12, 2015 @ 6:30 PM
INDIAN GRILLING
 

 

Indian Grilling

(Limited Hands On)

Fire up your grill for this Indian-inspired dinner. India is a diverse region with a tremendous tradition for food. With its abundant variety of spices and location on the east-west trade routes, India has had a great many influences and products from which to develop its cooking tradition, and grilling and barbecue has been at the center of it. 

Learn simple techniques that result in authentic Indian flavors from the grill with our newest instructor Sohaila Humayon.  While the grill heats and the chicken soaks in a yogurt-and-spice marinade, Sohaila, an experienced caterer who was born in Kuwait and raised in Pakistan, walks you through how simply ingredients can bring lots of tangy flavor to authentic Indian grilled dishes.  Enjoy making Seekh Kabobs, Chicken Tikka, all tandoori items, made on skewers, Paneer Tikka and Aloo-Cholay Salad. 

(Tasting) 

Sun. 4/12/15   6:30-9:00

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

 

0 openings available

$55.00

Sohaila Humayon

At The Culinary Center

Event/Date Description Openings/Price/Location
3108

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

CookWell!  

...because wellness begins in the kitchen!

 

THE PALEO DIET GOES GLOBAL

(Limited Hands On)

The Paleo Diet is designed to take participants back to the Paleolithic age of the caveman. Basically, if the caveman didn’t have access to it then you aren’t supposed to allow yourself access to it either. That means no more refined sugars of any kind, no dairy products, no grains, and no legumes. What you can have is plenty of meat, fish, poultry, vegetables, and fruits. That’s all rainbows and lollipops but how do you COOK on this eating plan?  We are here to help. 

We’ve enlisted an expert in the preparation of dishes that comply with this approach to eating.  Chef Benjamin Kauffman is here to show you how it’s done and to provide you with simple tools for preparing great dishes that keep you on track.  But tonight  we’re not playin’ it normal…we’re going to show you how to take some great global favorites and wrangle them to “Paleo style.” He’ll show you how to use “paleo tricks” to cook some more exotic foods and get exciting flavors from recipes that are not traditionally very “Paleo friendly.”

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

(Tasting) 

Mon. 4/13/15   6:30-9:00

MORE Paleo classes offered on

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

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

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

15 openings available

$60.00

Benjamin Kauffman

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)


(Class 9)

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


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


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


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

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

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

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

0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3160

Tue, Apr. 14, 2015 @ 6:30 PM
9-WEEK PRO SERIES I - DAY 8
 

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

 

DAY 8

(Hands On)

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

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

TUESDAYS:  2/24, 3/3, 3/10, 3/17, 3/24, 3/31, 4/7, 4/14 and 4/21/2015

6:30-9:30

Series Fee - Was $1125 

Your registration fee includes:

  • Tastings
  • A 10-inch stainless steel sauté pan (Valued at $96) from our NEW CCKC Pro Series Cookware line.
  • A complimentary Chef’s toque
  • Opportunity to purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

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

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

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

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

Class 3: SEAFOOD
We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn  easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

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

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

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

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

 

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

0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3109

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

 

THE GAY GOURMET

Just Like Nonna Used To Make!      

(Hands On)

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

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

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

(Dinner & Wine)

Thurs. 4/16/15   6:30-9:00  

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

20 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3110

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

Flavorful Weekend Nights at the CCKC™

 

Mexico the Beautiful!

(Hands On)


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

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

(Dinner and Margaritas)  

Fri. 4/17/15   6:30-9:00

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

1 opening available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3146

Sat, Apr. 18, 2015 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: KIDS DO DESSERTS! also offered 4/25
 

Li’l Kids in the Kitchen™

(Ages 5-8)

Kids Do Desserts!

also offered 4/25

(Hands On) 

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

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

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

(Tasting) 

Sat. 4/18/15   10:00-12:00 

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

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

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

0 openings available

$75.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
3113

Sat, Apr. 18, 2015 @ 6:30 PM
FWN: COOKING WITHOUT RECIPES-AN INTERACTIVE COOKING PARTY! also on 3/6, 5/9, 6/20, 7/19 & 8/29
 

Flavorful Weekend Nights at the CCKC™

Cooking Without Recipes –

An Interactive Cooking Party!

(Hands On)  

Got your attention, didn’t we? Yes … we are absolutely serious about this class and so is Chef Jim Tinkham, instructor extraordinaire.  Actually so are the many who have signed up so far for this VERY popular and unique cooking class. Taking this class is a step toward a lot more freedom in your kitchen. It’s a step closer to cooking the way many professional chefs do – by relying on their senses: taste, touch, sight, smell, sound and undoubtedly … common sense! You will learn a great deal about food tonight as he teaches us some basic guidelines and techniques for learning to cook instinctually – without recipes.  

It’s kind of an Iron Chef thing but with a “cheat sheet!” We’ll learn about flavor combinations, flavor profiles and how to build flavors; starting with an ingredient such as salmon or chicken and knowing which way to go with it. We’ll identify the essential pantry items you need to have around to help you on this new adventure in cooking!

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

(Tasting & Wine Pairings) 

Sat. 4/18/15   6:30-9:00

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

0 openings available

$75.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
3114

Sun, Apr. 19, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: MAMA MIA! IT'S A HANDMADE PASTA PARTY!
 

Junior Chefs Academy

(Ages 9-14)


Mama Mia!

It’s a Handmade Pasta Party!

(Hands On)


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


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


At the end of class, we’ll celebrate our success with lunch consisting of… what else?! … PASTA!


The kids will be bringing pasta and sauce home for dinner, too!


(Lunch and Take-Home Pasta & Sauce )  

Sun. 4/19/15   10:00-1:00 

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

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

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

0 openings available

$55.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
3115

Sun, Apr. 19, 2015 @ 10:00 AM
MBQI! GRILLING FISH & SEAFOOD - GILLS ON THE GRILL
 

Midwest Barbecue Institute

GILLS ON THE GRILL 

Grilling Fish and Seafood

(Limited Hands On)     

This is the only class you’ll ever need to learn how to perfect your ability to cook fish and seafood on a gas or charcoal grill. And Chef Richard McPeake is the best instructor we know to provide that experience. 

Prepare to take notes because you’ll learn how to buy fish and seafood; what to look for and where to buy it; the differences between fresh and frozen; proper storage, trimming and cutting; cooking fillet portions and steak-style fish portions; and the techniques of char-grilling, searing, blackening and grill roasting all as they relate to fish and seafood.

We’ll spend part of the class outside where Chef McPeake will demonstrate the proper grilling methods for fish and seafood, whether you have a gas or charcoal grill, including the difference between char-grilling and searing. Learn to make those beautiful criss-cross diamond marks, too.

We’ll explore some of Chef’s favorite recipes as we learn these important techniques: Seared Ahi with Cool Sesame Noodles, Char-Grilled Swordfish Steaks with Fresh Herb Butter, BBQ Spiced Grilled Salmon, Blackened Tilapia Fillets with Jalapeno Relish and Grill Roasted Oysters.

(Tasting)  

Sun. 4/19/15   10:00-1:00

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

 

0 openings available

$75.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3116

Mon, Apr. 20, 2015 @ 6:30 PM
LEARN TO COOK WITH YOUR STAINLESS STEEL COOKWARE
 

Learn to Cook With Your Stainless Steel Cookware

(Demo)   

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

Join us to learn some simple cooking techniques to get the absolute most out of your high–end cookware. Honest to goodness, it’s easy as pie … and we know you love pie. Fall in love with your stainless cookware and take your cooking skills to new heights.

(Tasting) 

Mon. 4/20/15  6:30-8:30

  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!

33 openings available

$40.00

CCKC Instructors

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3160

Tue, Apr. 21, 2015 @ 6:30 PM
9-WEEK PRO SERIES I - DAY 9
 

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

 

DAY 9

(Hands On)

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

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

TUESDAYS:  2/24, 3/3, 3/10, 3/17, 3/24, 3/31, 4/7, 4/14 and 4/21/2015

6:30-9:30

Series Fee - Was $1125 

Your registration fee includes:

  • Tastings
  • A 10-inch stainless steel sauté pan (Valued at $96) from our NEW CCKC Pro Series Cookware line.
  • A complimentary Chef’s toque
  • Opportunity to purchase a Chef’s jacket and additional CCKC Pro Series Cookware at a deeply discounted price.

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

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

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

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

Class 3: SEAFOOD
We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn  easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

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

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

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

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

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

0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3117

Fri, Apr. 24, 2015 @ 6:30 PM
FWN: SUNDAY IN "LITTLE ITALY"...EVEN THOUGH IT'S FRIDAY!
 

Flavorful Weekend Nights at the CCKC™

Sunday in “Little Italy”

…Even Though It’s Friday!

(Hands On)

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

Even though it’s Friday night, we’ll pretend we are in New York’s Little Italy and eat like an Italian.  Fuggedaboutit. Regardless of where you sit down to eat, on Sundays it is the time for relaxing—and for many of us, the one chance we have every week to gather around the table with loved ones.

Sandy will share some of her favorite recipes such as Caponatina di Melazane, Panzanella, Risotto with Saffron and Pancetta, Osso Bucco and Cannoli. 

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

(Dinner & Wine)

Fri. 4/24/15   6:30-9:00  

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

0 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
3118

Sat, Apr. 25, 2015 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: KIDS DO DESSERTS! also offered 4/18
 

Li’l Kids in the Kitchen™

(Ages 5-8)

Kids Do Desserts!

Also offered 4/18

(Hands On) 

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

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

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

(Tasting) 

Sat. 4/25/15   10:00-12:00 

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

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

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

0 openings available

$75.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
3119

Sat, Apr. 25, 2015 @ 10:00 AM
MARKET FRESH COOKING
 

CookWell! 

...because wellness begins in the kitchen!

Market Fresh Cooking

(Hands On)

Are you among the many of us who return home from the farmers market with beautiful produce, and wish you had more info on how to prepare it?  Katie Newell, our healthy eating expert and friend to farmer, show you how. Katie is a “lover of good food” who is passionate about her health. She has learned that nutritious, fresh and organic food can be healing and, if prepared correctly … delicious!

She’s in our kitchen this morning to share some of her tried-and-true healthful, satisfyingly delicious recipes including Farmers Market Fried Rice and Papardelle Pasta with Goat Cheese, Herbs and Fresh Fall Produce among others. We’ll discover much about seasonal greens and whip up a Fresh Arugula, Fennel, and Avocado Salad with a homemade Citrus Vinaigrette.

She’ll break the recipes down in bite-size, easy-to-understand morsels – and explains everything so well that even the most inexperienced cook will walk away with much gained insight and the confidence to recreate these dishes at home. She’ll share ways to substitute and alter her base recipes so you can easily adapt to cooking with the fresh bounties of the season.

(Tasting)

Sat. 4/25/15   10:00-12:30

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

7 openings available

$55.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3120

Sat, Apr. 25, 2015 @ 6:30 PM
FWN: COUPLES: "COOKIN' WIT RUM IN DE ISLANDS, MON"
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples

"COOKIN’ WIT RUM IN DE ISLANDS, MON”

(Hands On)

Sometimes liquor influences the way we cook!  I’m not talking about the glass of wine you have while cooking dinner but rather the influence the early rum trade on the cuisines of the Caribbean. 

Tonight we will explore the exciting and flavorful foods that resulted from this exceptional trade route. We’ll feature rum (of course) in a couple of the dishes and we’ll sample some interesting rums.  Might as well, right? 

We’ll learn Rum Raisin Bread Pudding with a Dark Rum Crème Anglaise, “Stamp & Go” (salt cod fritters), Jamaican Meat Patties, Hoppin’ John and Wahoo with Rum Ginger Sauce, and other interesting dishes. In the process will learn all about cooking with rice including a study of different varieties and the properties of each.

Wear your flowered shirt and flip flops….we’re island bound! Be there, Mon!

(Dinner and Rum Drinks (duh))  

Sat. 4/25/15   6:30-9:00 

 Class fee of $150 is per couple.

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

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

0 openings available

$150.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
3121

Sat, Apr. 25, 2015 @ 6:30 PM
FWN & MBQI: PATIO PARTY-O! SPRINGTIME GRILL
 

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute

PATIO PARTY-O!  

Springtime Grill 

(Hands On)

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

This is a fabulously fun, hands-on grilling event with award-winning BBQ’er and culinary instructor Bruce Campbell. You’ll have a lot of fun working alongside Bruce this evening – simply because he IS a lot of fun! You’ll learn important culinary techniques and useful grilling tips from this talented pro as he teaches you a party patio menu that is perfect for springtime entertaining and SURE to be a hit at your next gathering: Grilled Asparagus Wraps, Sonoma Cheese Torte, Caprese Kabobs, Planked Mini-Mock Crab Cakes (made with zucchini of all things!), a variety of Bruschettas and an assortment of Grilled Stuffed Peppers.

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

From the sounds of it, we are pretty darn sure that Bruce’s outdoor party class will be tremendously popular … so don’t wait to sign up!

(Dinner and Several Cocktail Tastings)

Sat. 4/25/15   6:30-9:00 

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

1 opening available

$75.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3122

Sun, Apr. 26, 2015 @ 10:00 AM
FUNDAMENTALS OF CAKE DECORATING
 

Fundamentals of Cake Decorating

(Hands On)

Cakes are what we use to celebrate special events so they should be your best work, right?  They should look great AND taste good!  Otherwise, why bother!

So let’s let our newest instructor and “cake decorator extraordinaire” Shannon Hartnett teach us the fundamentals of cake baking and cake decorating.  She’ll guide us through the basics of pan preparation, oven temperatures, mixing the batter, scratch vs. boxed mixes, preparing your cake board and more.

Then we’ll delve into the fundamentals of decorating: “crumb-coating,” smoothing and leveling techniques, handling couplers and decorating bags, types of icing, etc.  We’re now ready to learn and practice some important decorating techniques including borders, flowers, writing and more. 

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

(Tasting and Take-Home Mini Cake)  

Sun. 4/26/15   10:00-1:00

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

 

6 openings available

$60.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3123

Sun, Apr. 26, 2015 @ 1:00 PM
KNIFE SKILLS also 3/22
 

KNIFE SKILLS

Also offered 3/22

(Hands On)

Any chef will tell you that there is no substitute for proper knife skills as the foundation for all other cooking skills.  We’ve been offering this powerhouse class since we opened in 1998 and interest hasn’t waned one iota!  In this class you’ll learn all about knives that are right for you.  Sharpening, storage and other important information will be explored.  You’ll receive some important hands-on experience under the supervision and tutelage of Chef Richard McPeake. (Feel free to bring your own knives to class or you may use our knives for the class.)  This is a must for all of those serious about cooking. 

(Snacks)  

Sun. 4/26/15   1:00-3:30 

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

0 openings available

$55.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3124

Sun, Apr. 26, 2015 @ 6:30 PM
THROWING DINNER TOGETHER - QUICK MEALS THAT ROCK!
 

Throwing Dinner Together –

Quick Meals That Rock!

(Hands On)

Quick weeknight dinners.  Yep, they’ll be bangin’ on our doors for this one!   We all need those “go to” recipes and cooking techniques for the busy weeknights that will feed us well AND allow us some relax and recharge time after dinner! 

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

You’ll learn as you get your hands in on the action. We’ll create some easy schmeasy dishes such as Pan Seared Chicken Breast in Mushroom Sauce,  Caesar Salad, and more. 

Be prepared for a (cooking) paradigm shift! 

(Dinner & Wine)  

Sun. 4/26/15   6:30-9:00 

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

11 openings available

$55.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3125

Mon, Apr. 27, 2015 @ 6:30 PM
FLAVORS OF INDIA
 

Flavors of India

(Limited Hands On)

The curry will be flyin’ in our kitchen this evening (along with all kinds of other tantalizing Indian spices!). Chef Sandy DiGiovanni loves Indian cuisine and can hardly wait to show us how to make these favorite Indian classics, brimming with tantalizing tastes and fragrant aromas.

It may sound dauntingly impossible but it’s not! Sandy will break it all down into “bite-size” morsels of culinary education so that you can learn, step-by-step, how to prepare these treasures. You’ll practice knife skills, learn essential techniques and explore a variety of cooking methods … all excellent building blocks to help you take home that “I can do it attitude!” Don’t be intimidated … it’s easier than you think!

We’ll start with one of the most popular of all Indian dishes … Chicken Tikka Masala, touting chunks of chicken marinated in spices and yogurt with a “knock-your-socks-off” flavor profile! Chole is a real crowd-pleaser, too. This cauliflower and chickpea curry is easy to make as an entrée or side dish and is so versatile that the recipe can be varied to please vegetarians and carnivores alike! For a real treat, we’ll learn to make Maa Ki Daal, an all-time classic party dish known by so many names that we’ll just call it “Mom’s Lentils” and leave it at that!

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

(Tasting & Wine)

Mon. 4/27/15   6:30-9:00

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

16 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3126

Tue, Apr. 28, 2015 @ 6:30 PM
NEW! SIMPLE EDIBLE GIFTS & TREATS
 

SIMPLE EDIBLE GIFTS & TREATS

(Limited Hands On)

Originally a Roman tribute to the Goddess of Spring, May Day evolved into a celebration of Spring, usually with a procession that led to dancing around a maypole decorated with streamers and colorful flowers. Another tradition was to leave a surprise basket filled with tasty treats or flowers on a neighbors’ doorstep. 

Don’t worry, we won’t make you do any dancing today (unless you really want to) but we will show you how create delicious goodies so that you can create your own May Day baskets.  Jill Means will walk you through recipes like Decorated Sugar Cookies, Mini-Cupcakes, Cake Pops and more.

What a beautiful way to celebrate friendships and explore new recipes.

(Tastings)  

Tues. 4/28/15   6:30-9:00

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

 

0 openings available

$50.00

Jill Means

At The Culinary Center

Event/Date Description Openings/Price/Location
3128

Wed, Apr. 29, 2015 @ 6:30 PM
COOKING FOR CANCER RECOVERY & PREVENTION
 

CookWell! 

...because wellness begins in the kitchen!

 

COOKING FOR CANCER RECOVERY & PREVENTION

(Hands On)

When it comes to cancer prevention and recovery, food is powerful medicine. Chef Jim Tinkham will teach you that food is a tool, not just crude fuel. You’ll get loads of user-friendly information and help to create dishes that emphasize the power of antioxidants, phytonutrients, caretonoids and much more. Just because it is healthful doesn’t mean it can’t be delicious.

(Tasting) 

Wed. 4/29/15   6:30-9:00

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

 

14 openings available

$60.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3127

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

 Midwest Barbecue Institute

Girls Night Out!

GRILLS GONE WILD

(Hands On)

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

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

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

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

(Dinner & Cocktail Tastings)  

Thurs. 4/30/15   6:30-9:00

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

3 openings available

$65.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3167

Fri, May. 1, 2015 @ 6:30 PM
FWN: COUPLES: A ROMANTIC CHATEAUBRIAND DINNER FOR TWO!
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples 

A Romantic Chateaubriand Dinner for Two

(Hands On)

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

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

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

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

(Dinner & Paired Wine) 

Fri. 5/1/15   6:30-9:00 

Class fee of $150 is per couple.  

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

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

 

0 openings available

$150.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3303

Sat, May. 2, 2015 @ 10:00 AM
COOKING FRESH FROM THE FARMERS MARKET
 

CookWell! 

 

...because wellness begins in the kitchen!

COOKING FRESH

FROM THE FARMERS MARKET

(Demo)

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

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

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

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

(Tasting) 

 

Sat. 5/2/15   10:00-12:30 

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

18 openings available

$50.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3168

Sat, May. 2, 2015 @ 6:30 PM
FWN: COUPLES: AN ELEGANT CHATEAUBRIAND DINNER FOR TWO
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples

An Elegant Chateaubriand Dinner for Two

(Hands On)

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

Tonight it’s an elegant date night dinner of Chateaubriand for Two with Classic Béarnaise Sauce, Braised Bouquetiere of Veggies, Vanilla Rosemary Roasted Tri-Colored Potato Medley and for dessert, Chocolate Bouchons with Crème Anglaise.   What a menu!

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

(Dinner & Wine) 

Sat. 5/2/15   6:30-9:00 

Class fee of $150 is per couple.  

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

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

 

 

0 openings available

$150.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
3220

Sat, May. 2, 2015 @ 6:30 PM
FWN: "REAL DEAL" TAMALADA PARTY WITH THE LARA SISTERS!
 

Flavorful Weekend Nights at the CCKC™

“Real Deal” Tamalada Party

with the Lara Sisters!

 (Hands On)

Join the famous Lara sisters (Vicky & Susy) who will be “ in da house” showing us how it’s done…how to make authentic tamales just like their Mom does!  Only tonight we will be doin’ it party style!

Tamales are one of the most sought after Mexican delicacies!  No denying that! No foolin’ around, these ladies are seriously good at the art of the tamale. In case you didn’t know, tamales are incredibly versatile … they can be breakfast, lunch, dinner, dessert or appetizer. They can be made with meat, cheese, fruit or any combination and served with any number of sauces.

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

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

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

(Tastings and South-of-the-Border Libation) 

Sat. 5/2/15   6:30-9:00 

 

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

12 openings available

$75.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3222

Sun, May. 3, 2015 @ 10:00 AM
MBQI: SMOKING 101-The “Art of Smokology”®
 

Midwest Barbecue Institute

SMOKING 101:  

The “Art of Smokology”®

(Demo)

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

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

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

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

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

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

10 openings available

$85.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3065

Wed, May. 6, 2015 @ 6:30 PM
INTRO TO FRESH PASTA-MAKING-COOKING WITH CHEF CODY HOGAN (LIDIA'S KC) moved from 3/10
 

Intro to Fresh Pasta Making

Cooking with Chef Cody Hogan (Lidia’s KC) 

Moved from 3/10

(Limited Hands On)

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

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

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

(Tasting and Take-Home Pasta)

Wed. 5/06/15   6:30-9:30 

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

5 openings available

$65.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3246

Fri, May. 8, 2015 @ 6:30 PM
FWN & MBQI: BOURBON & BBQ
 

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute

BOURBON & BBQ

(Limited Hands On)

Smoke, heat, spice and sweet.  These are the heavenly flavors that can be found in both bourbon and BBQ.  So that’s what we will be studying this evening with our own BBQ and Beverage expert Bruce Campbell.  He’s all over the pairing of various types of barrel-aged bourbon whiskey, a distilled spirit made primarily from corn, with BBQ ribs (which oddly enough also owe their succulence to corn if you think about it!)  We will compare and contrast bourbon tastings via a couple of dynamite craft bourbon cocktails as well as some of Bruce’s famous BBQ ribs. 

Yes, Bruce will educate us on how to make the perfect BBQ ribs too.  How could he not? 

Since we are on a roll, he’ll include some side dishes such as Bourbon Baked Beans and a Brule Bread Pudding with Warm Bourbon Sauce.  Prepare to become a bourbon pundit AND have a fun evening. 

(Tastings) 

Fri. 5/8/15  6:30-9:00

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

18 openings available

$75.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3289

Fri, May. 8, 2015 @ 6:30 PM
FWN: COUPLES: MOLTO MANGIA!
 

Flavorful Weekend Nights at the CCKC™ 

Cooking for Couples

Molto Mangia! 

(Limited Hands On)

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

Bring your honey and get a little taste of that Sicilian togetherness this evening as old friends, new friends and family come together at The Culinary Center to prepare a beautiful Sunday dinner.

Our “matriarch” tonight is Sandy DiGiovanni, a name many of you “foodies” may recognize. Sandy was a finalist on NBC’s “America’s Next Great Restaurant” in 2011. This delightful, energetic and talented chef was raised by a restaurateur mother and a baker father. As she says, she was “born with silver measuring spoons in her mouth and wrapped in swaddling aprons” and therefore destined to be in the kitchen.

We’re very happy she’s in OUR kitchen this evening to teach us some of her favorite traditional Sicilian recipes including a Marinated Italian Salad. Then we’ll move on to Bolognese With Buccatini. You’ll learn how to layer the flavors in this Italian Sunday Dinner classic. Save room for dessert because Sandy is pulling out all the stops as she shows us how to make a very cool Olive Oil Cake with Orange Liqueur and Almonds.   Dinner is served with crusty Italian bread, of course!

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

(Dinner & Wine) 
Sat. 5/8/15   6:30-9:00 

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

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

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

14 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3178

Sat, May. 9, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "ACE OF CUPCAKES" COMPETITION!
 

Junior Chefs Academy

(Ages 9-14)

“Ace of Cupcakes” Competition!

(Hands On)

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

"Queen of Cakes" Shannon Hartnett will teach you the techniques of making great cupcakes and then she’ll show you all kinds of ways to decorate them using icing, piping bags and special sweet little tricks of the trade.  Animals, flowers, you name it! 

Then you’ll break into teams (hey! bring your friends for a ready-made team!), receive your team challenges and then get to work on your masterpiece! 

Prizes?  You betcha!  We’ll have judges and the whole shebang!  Bring your phones so you can let your friends see your skills! Tons of Cupcake Fun!

(Tastings…of course! and some take-home cupcakes)  

Sat. 5/9/15   10:00- 1:00 

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

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

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

 

0 openings available

$60.00

Shannon Hartnett

At The Culinary Center

Event/Date Description Openings/Price/Location
3210

Sat, May. 9, 2015 @ 10:00 AM
BAKING FUN WITH YOUR MOM FOR MOTHER'S DAY!! HOMEMADE CINNAMON ROLLS
 

Baking fun with your mom for Mother's Day! 
HOMEMADE CINNAMON ROLLS

(Hands On)


Whether you bring your Mom or just take this class to create a special treat for Mom, we’ll spend today making “warm” memories as you learn to create cinnamon rolls from scratch. This is one time that Mom will be happy to let you play with your food!  


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


It's no coincidence that tomorrow is Mother’s Day! We carefully planned it this way ‘cause we think this class would make a perfect Mother’s Day gift! (Hint.Hint.)


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

(Children must be 8+ to register for this class)  

Sat. 5/9/15  10:00-1:00

 The class fee for this class is $55 for each adult or child (Ages 8 or older)

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

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

6 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3269

Sat, May. 9, 2015 @ 6:30 PM
FWN: COOKING WITHOUT RECIPES-AN INTERACTIVE COOKING PARTY! also on 3/6, 4/18, 6/20, 7/19 & 8/29
 

Flavorful Weekend Nights at the CCKC™

Cooking Without Recipes

An Interactive Cooking Party! 

(Hands On)

Got your attention, didn’t we? Yes … we are absolutely serious about this class and so is Chef Jim Tinkham, instructor extraordinaire.  Actually so are the many who have signed up so far for this VERY popular and unique cooking class.

Taking this class is a step toward a lot more freedom in your kitchen. It’s a step closer to cooking the way many professional chefs do – by relying on their senses: taste, touch, sight, smell, sound and undoubtedly … common sense!

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

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

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

(Dinner & Wine)

 

Sat. 5/9/15   6:30-9:00 

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

16 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3263

Sun, May. 10, 2015 @ 9:00 AM
BASICS OF COOKING: A 2-DAY COURSE FOR BEGINNERS (DAY 1)
 

BASICS OF COOKING:

A Two-Day Course for Absolute Beginners

(Hands On) 

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

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

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

Hey, we are all about creating new cooks and sending them out into the world well-equipped. Register early as this class will fill quickly. 

(Class size limited) 

(Tastings) HO  

Sun. 5/10/15   9:00-3:00 Day 1

Sun. 5/17/15   9:00-3:00 Day 2

Series Fee of $310 includes:  A FREE 10-inch sauté pan from our new CCKC Pro Series Cookware line – the same pan that you will be using to practice in class - as well as deep discounts on our entire line of Pro Series Cookware!   What a Deal! 

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

13 openings available

$310.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3242

Mon, May. 11, 2015 @ 6:30 PM
THE PALEO DIET GOES GLOBAL
 

CookWell! 

 

...because wellness begins in the kitchen!

THE PALEO DIET GOES GLOBAL

(Limited Hands On)

 

Tonight it’s all about the Paleo plan of eating but we are not playin’ it normal.  We’re going to show you how to take some great global favorites and wrangle them to “Paleo style.”  This makes your commitment to Paleo a bit more versatile.  I know you know what I’m talkin’ about here.  So now you can cook without those refined sugars, dairy products, grains, and legumes but still have dishes that pop with fun and flavor and plenty of meat, fish, poultry, vegetables, and fruits.

Chef Benjamin Kauffman is here to show you how it’s done and to provide you with simple tools for preparing great dishes that keep you on track.  He’ll show you how to use “paleo tricks” to cook some more exotic foods and get exciting flavors from recipes that are not traditionally very “Paleo friendly.” 

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

(Tasting)
Mon. 5/11/15   6:30-9:00 

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

18 openings available

$55.00

Benjamin Kauffman

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3256

Mon, May. 11, 2015 @ 6:30 PM
CREAM PIE, CREAM PIE...OH MY!
 

Cream Pie, Cream Pie

… Oh My!

(Limited Hands On)


Grab a fork and head over to The Culinary Center for delicious fun as we learn how to make three (yes, count ‘em!) THREE cream pies: silky, decadent Coconut Cream Pie (the stuff that dreams are made of!); refreshing Lemon Meringue Pie that sits up and shouts “spring is here!” and Chocolate Cream Pie – rich and intense.

You’ll learn loads of helpful baking tips plus creative suggestions on how to “change up” these classic cream pie recipes throughout the class and take home a mini pie of your own!


We bet there will also be a few “aha!” moments as culinary instructor Jill Means shares secrets to making the perfect, fool-proof crust every single time. We’ve got a “cream-of-the-crop” culinary instructor in Jill. She holds a Food Science degree, did a stint at Maytag’s Test Kitchen where she tested equipment and developed recipes and she published her first cookbook to rave reviews in 2011. And boy can she cook!


(Tastings)

Mon. 5/11/15   6:30-9:00

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

13 openings available

$55.00

Jill Means

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3224

Fri, May. 15, 2015 @ 6:30 PM
COUPLES: A ROMANTIC CHATEAUBRIAND DINNER FOR TWO
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples

A Romantic Chateaubriand Dinner for Two

Also offered on 7/10

(Hands On)

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

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

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

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

(Dinner & Paired Wine) 

Fri. 5/1515   6:30-9:00  

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

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

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

5 openings available

$75.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3175

Sat, May. 16, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "REAL NEW YORK PIZZA" WITH JOE KIELTYKA-THE STONEWALL INN
 

Junior Chefs Academy

(Ages 9-14)

"Real New York Pizza” with Joe Kieltyka

(The Stonewall Inn)

(Hands On)

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

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

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

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

(Tasting and Take-Home Pizza Dough) 

 Sat. 5/16/15   10:00-12:30 

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

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

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


13 openings available

$50.00

Joe Kieltyka

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3215

Sat, May. 16, 2015 @ 10:00 AM
TINY TOTS IN THE KITCHEN: ADVENTURES IN A FROZEN KINGDOM
 

Tiny Tots in the Kitchen™

(Ages 2-4)

Adventures in a FROZEN Kingdom

(Hands On)

Just like the fearless team of Anna, Kristoff and Sven, our littlest chefs (Ages 2-4) and their adult cooking partners will team up for a journey to all things frozen today as we give a nod to one of the biggest runaway children’s movies of the year! 

Let’s get “frozen” in the kitchen today with our loyal friends and learn to make some chilly treats such as Chocolate-Dipped Frozen Bananas (covered with sprinkles of course!), Mini Ice-Cream “Mountains", and Raspberry Raspados. Don’t worry, we’ll have some non-sweet treats as well. 

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 FROZEN-themed toy to remember our fun day together at cooking school!

(Tastings & Tot-Size Toy) 

Sat. 5/16/15   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.

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

2 openings available

$85.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3263

Sun, May. 17, 2015 @ 9:00 AM
BASICS OF COOKING: A 2-DAY COURSE FOR BEGINNERS (DAY 2))
 

BASICS OF COOKING:

A Two-Day Course for Absolute Beginners

(Hands On) 

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

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

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

Hey, we are all about creating new cooks and sending them out into the world well-equipped. Register early as this class will fill quickly.

(Class size limited) 

(Tastings) HO  

Sun. 5/10/15   9:00-3:00 Day 1

Sun. 5/17/15   9:00-3:00 Day 2

 Series Fee of $310 includes:  A FREE 10-inch sauté pan from our new CCKC Pro Series Cookware line – the same pan that you will be using to practice in class - as well as deep discounts on our entire line of Pro Series Cookware!   What a Deal! 

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

13 openings available

$310.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3226

Sun, May. 17, 2015 @ 10:00 AM
MBQI: ADVENTURES IN BACKYARD ENTERTAINING-HERE'S WHAT'S NEW IN BACKYARD QUE!
 

 

Midwest Barbecue Institute

Adventures in Backyard Entertaining

Here’s What’s New in Backyard Que!

(Limited Hands On)

Yes, you are the king/queen of your grill parties, but aren’t you also on the lookout for some new kick-butt dishes to allow you to maintain your grill crown? 

Get inside the BBQ brain of an award-winning Grill Meister and Educator of “Que” - Chef Richard McPeake – as he shows you what’s on the cutting edge of Que.  Dishes and techniques will take you from the realm of joker to a full-fledged monarch of your backyard. 

Let’s lubricate our brain a bit with one of our Signature CCKC Margaritas – just to clear the ashes a bit and make room for more knowledge.  Think “Plancha” Seared Shrimp & Sausage Kabobs, Grill-Roasted Red Pepper Hummus, Grilled Mini Crab Cakes with Sweet Mustard Aioli, Crostini with Lamb Sausage & Caramelized Sweet Onions, and Huli Huli Chicken Kabobs.  

Learn about regional flavors through marinating and infusions as well.  Like all those dishes aren’t enough to take in?  Holy grill fork, Batman!  We’re in for some fun!

(Tasting and Margarita)

Sun. 5/17/15   10:00-2:00

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

 

18 openings available

$75.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3290

Mon, May. 18, 2015 @ 6:30 PM
TRUE THAI COOKING also offered 3/4
 

 

TRUE THAI COOKING 

also offered 3/4

(Limited Hands On)  

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

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

Sandy will whip up a Red Curry Chicken “Southern-Style” to whet the appetite. She’ll also teach us how to make Spring Rolls and a delicious Thai dessert. And it that isn’t enough, she’ll take the mystery out of preparing Pad Thai. Get ready to explore a most interesting cuisine!

(Dinner & Wine) 

Mon. 5/18/15   6:30-9:00 

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

15 openings available

$65.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3266

Thu, May. 21, 2015 @ 6:30 PM
"VIP DINNER" FOR ENTERTAINING
 

 “VIP Dinner” For Entertaining

(Limited Hands On)

Boss coming to dinner?  The in-laws? Oh, my!  Take your repertoire up a notch with a “very important person” (a/k/a VIP) Dinner and learn how to impress your guests with this elegant meal that will knock their socks off and put a feather in your cap! 

Roll out the red carpet with a classic Caesar Salad, Shrimp Scampi, Grilled Steak with Cabernet Butter Sauce, Loaded Mashed Potatoes, Sautéed Spinach and the grand finale, Bananas Foster.  Now that’s what I call a meal for a “raise!”

(Tasting)  

Thurs., 5/21/15   6:30-9:00

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

14 openings available

$60.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3291

Fri, May. 22, 2015 @ 6:30 PM
FWN: CURRY FLURRY-LEARN TO COOK INDIAN FOOD!
 

Flavorful Weekend Nights at the CCKC™

Curry Flurry

Learn to Cook Indian Food!

 (Limited Hands On)

The curry will be flyin’ in our kitchen this evening (along with all kinds of other tantalizing Indian spices!). Chef Sandy DiGiovanni loves Indian cuisine and can hardly wait to show us how to make these favorite Indian classics, brimming with tantalizing tastes and fragrant aromas.

It may sound dauntingly impossible but it’s not! Sandy will break it all down into “bite-size” morsels of culinary education so that you can learn, step-by-step, how to prepare these treasures. You’ll practice knife skills, learn essential techniques and explore a variety of cooking methods … all excellent building blocks to help you take home that “I can do it attitude!” Don’t be intimidated … it’s easier than you think!

We’ll start with one of the most popular of all Indian dishes … Chicken Tikka Masala, touting chunks of chicken marinated in spices and yogurt with a “knock-your-socks-off” flavor profile! Chole is a real crowd-pleaser, too. This cauliflower and chickpea curry is easy to make as an entrée or side dish and is so versatile that the recipe can be varied to please vegetarians and carnivores alike! For a real treat, we’ll learn to make Maa Ki Daal, an all-time classic party dish known by so many names that we’ll just call it “Mom’s Lentils” and leave it at that!

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

(Dinner & Paired Wine)

Fri. 5/22/15   6:30-9:00  

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

8 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3253

Sat, May. 23, 2015 @ 10:00 AM
SOURDOUGH BREADS
 

SOURDOUGH BREADS

(Hands On)

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

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

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

(Tasting and Take-Home Starter)

 

Sat. 5/23/15   10:00-2:00

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

18 openings available

$75.00

Paul McCool

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3274

Sat, May. 23, 2015 @ 6:30 PM
FWN; COUPLES COOK! PASTA-MAKING WITH FAST, FLAVORFUL SAUCES!
 

Flavorful Weekend Nights at the CCKC™

COUPLES COOK! 

PASTA-MAKING with Fast, Flavorful Sauces!

(Hands On)

Bring your significant other and let’s “get our pasta on” as we learn to make fresh pasta from scratch! This full hands-on, action-packed class takes you through the entire pasta-making process. 

Working with your sweetie, you’ll make a batch of your very own homemade pasta and learn to make some fast, flavorful sauces to go with it such as Creamy Alfredo and Roasted Tomato & Caper Sauce. Take home some of your hand-made pasta as well as the confidence and know-how to make more in your own kitchen … together of course! 

(Dinner & Wine)   

Sat. 5/23/15    6:30-9:00   

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

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

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

14 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3164

Sun, May. 24, 2015 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: BAKE IT UP WITH GIRLS & DOLLS! (Also offered on 6/14)
 

Li’l Kids in the Kitchen™

(Ages 5-8)

Bake It Up With Girls & Dolls!
Also offered on 6/14

(Hands On)

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

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

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

Class includes:

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

Sun. 5/24/15   10:00-12:00 

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

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

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

 

 

1 opening available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3227

Sun, May. 24, 2015 @ 6:30 PM
QUICK PAN SAUCES AND SEARED MEATS
 

Quick Pan Sauces and Seared Meats  

(Hands On) 

Searing meat is 100% about building flavor. The meat hits the scorching hot pan and the surface instantly begins to caramelize.  When this meat and that flavor that comes with it from the pan hits a stew or braise or roast, we’re talkin’ deep savory flavor that we crave on a cellular level…the one that makes us want to lick our plates.  And then there are quick sauces you can make from that pan as well that will make you wanna slap your granny!  You heard me.  Let’s learn how to do it from a consummate professional, Chef Richard McPeake. 

(Tastings) 

 

Sun. 5/24/15   6:30-9:00

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

 

16 openings available

$60.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3248

Thu, May. 28, 2015 @ 6:30 PM
MBQI: GIRLS NIGHT OUT! GRILLS GONE WILD!
 

Midwest Barbecue Institute

Girls Night Out!   

GRILLS GONE WILD

(Hands On)

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

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

Our menu includes Grilled Caesar Salad, Margarita Chicken with Grilled Mexican Corn, and Sweet Potato Gratin with Smoked Chiles. We’ll even learn how to cook DESSERT on the grill as we make Planked Berry Cobbler. Those of you know Bruce already know that he just HAS to live up to his nickname (“The Beverage Dude”) and teach us some wonderful new cocktails that you’ll definitely want to serve up at your next gathering: Passion Fruit Batita, Spiced Rum Infusion, and that Pomegranate Margarita we had at the beginning of class!  

(Dinner & Cocktail Tastings)

Thurs. 5/28/15    6:30-9:00

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

 

15 openings available

$65.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3311

Fri, May. 29, 2015 @ 5:30 PM
FWN: COOKING MATTERS!-AN INTERACTIVE HAPPY YOUR/COOKING PARTY WITH A COMMUNITY SERVICE PURPOSE!
 

Flavorful Weekend Nights at the CCKC™

COOKING MATTERS!

An Interactive Happy Hour/Cooking Party

with a Community Service Purpose

(Hands On)

It’s Friday and we know you’re ready to chillax and ease on into the weekend.  Why not turn your “same ole” Happy Hour into one that makes OTHERS happy too….and well fed? 


Join us for an interactive cooking party where you will learn how to cook and you’ll create meals for a couple of well-deserving local charities.  This event is based on our popular corporate teambuilding model but with a kick upstairs in the social department.  We’ll have heavy appetizers and libations ready for you.  Then we’ll teach you how to create a classic dish like Chicken Scallopini and you’ll break into groups and cook together, then you’ll package your creations and add words of encouragement. 


Imagine that … a freezer full of food destined for the tummies of those less fortunate. 


Recipes for you to take home?  Sure.  What a great way to have fun AND do good!  You’ll meet new folks in the process.  Sounds like a happenin’ Friday night to me!  Bring your buddies and join us, won’t you? 


Fri. 5/29/15   5:30-8:30

(Also offered on Fri. 7/17)

  Class fee of $60/person includes:

  • Cooking Instruction
  • Two Alcoholic Beverages
  • Heavy appetizers
  • “Do Good” Points and a FUN TIME!!

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

 

 

 

30 openings available

$60.00

CCKC Instructors

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3176

Sat, May. 30, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: LET'S LEARN TO BAKE! SWEET & SAVORY TARTS
 

Junior Chefs Academy

Ages (9-14)

Let’s Learn to Bake!  

Sweet & Savory Tarts 

(Hands On) 

Get ready for some baking fun as we explore the world of tarts … those perfectly contained treats that can be sweet or savory … creamy or fruit-filled … large or small … appetizers or desserts … made with oh-so-many different kinds of crusts! This class will serve your young chef well – the skills, techniques and cooking methods learned today will build a strong foundation of baking expertise.

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

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

(Tastings and Take-Home Mini Tarts)

Sat. 5/30/15   10:00-1:00 

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

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

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

 

14 openings available

$55.00

Christina Robson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3177

Sat, May. 30, 2015 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: MINI MEXICAN FIESTA - OLE!
 

Li’l Kids in the Kitchen™

(Ages 5-8)

Mini Mexican Fiesta – Ole!

(Hands On)

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

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

The Fiesta is made extra festive as the li'l kids make their very own mini Piñatas!  Come join the fiesta…and don’t forget your camera!  We’ll send the kids home with delicious, easy-to-recreate recipes so you can have a Fiesta in your own kitchen! Ole! 

(Lunch) 

 Sat. 5/30/15  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 spots available in class.  

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

 

7 openings available

$85.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3169

Sat, May. 30, 2015 @ 6:30 PM
FWN: COUPLES: 50 WAYS TO FEED YOUR LOVER
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples

50 Ways To Feed Your Lover

(Hands On) 

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

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

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

(Dinner & Champagne)  

Sat. 5/30/15   6:30-9:00

Class fee of $150 is per couple.

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

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

 

0 openings available

$150.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
3179

Sun, May. 31, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "ACE OF CUPCAKES" COMPETITION!
 

Junior Chefs Academy

(Ages 9-14)

“Ace of Cupcakes” Competition!

(Hands On)

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

"Queen of Cakes" Shannon Hartnett will teach you the techniques of making great cupcakes and then she’ll show you all kinds of ways to decorate them using icing, piping bags and special sweet little tricks of the trade.  Animals, flowers, you name it! 

Then you’ll break into teams (hey! bring your friends for a ready-made team!), receive your team challenges and then get to work on your masterpiece! 

Prizes?  You betcha!  We’ll have judges and the whole shebang!  Bring your phones so you can let your friends see your skills! Tons of Cupcake Fun!

(Tastings…of course! and some take-home cupcakes)  

Sun. 5/31/15   10:00- 1:00 

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

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

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

3 openings available

$60.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3275

Sun, May. 31, 2015 @ 6:30 PM
FWN: FISH TALES
 

 

Flavorful Weekend Nights at the CCKC™

Fish Tales

(Limited Hands On)   

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

But first, we’ll learn the basics of buying, storing, prepping, seasoning and handling fish – all the important things every cook should know.

We’ll take that newfound knowledge and put it to the test as we learn to make some delicious, easy-to-recreate recipes including Pan-Seared Salmon with Mushrooms, Spinach and a Balsamic Honey Glaze, Crispy Tilapia Cutlets and others.

(Tasting & Wine)   

 Sun. 5/31/15   6:30-9:00 

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

18 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3182

Mon, Jun. 1, 2015 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP (Day 1)
 

Junior Chefs Academy

(Ages 9-14)

4-Day Summer Cooking Camp 

with Margo Mikkelson

Hey Mom…..

I’m Bringin’ Home Dinner All Week! 

(Hands On)

Day 1           

Once June hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner right?  Why not let the kids bring home dinner for 4 nights in a row!  Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (9-14 years) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table! And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Margo Mikkelson is back again and leading this force of culinary nature in the form of FOUR NIGHTS OF BRAND-NEW WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

You’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!

Here’s the skinny on the menus: 

Day 1:  Love You Mom but I Wish I Were In Italy  (Alone) Menu.   We’re takin’ it back to the basics with a classic Italian casserole “The Beefiest Beef Lasagna” and we’ll finish the meal with delicious homemade Chocolate Mint Cookies. 

Day 2:  It’s Chicken for Dinner!  It’s all about waking up your taste buds with Parmesan Crusted Chicken with Roasted Potatoes and a delicious summertime Berry Crumble.

Day 3: We love Mac ‘n Cheese!  Today will cover the secrets of preparing every kid’s favorite dish -  Mac and Cheese. Then they’ll learn how customize  this basic dish by adding various mix-ins’ to make it their own creation.  And for dessert – Grandma’s Buttermilk Cookies with Vanilla Glaze!  Yum! 

Day 4:  Tarts and Cupcakes – an Awesome Combination!  Learn the “Art of the Tart” as we create a scrumptious Bacon Leek and Parmesan Tart.  Then to add a beautiful (and tasty!) sendoff to the end of our summer meal extravaganza we’ll have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories! 

Please bring a cooler to class each day.

Mon. 6/1, Tues. 6/2, Wed. 6/3, Thurs. 6/4/15 

10:00-1:00 

Series fee of $285 Includes:

  • Snacks during classes
  • take-home dinner for 4 from each class  

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

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

 

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

0 openings available

$285.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
3307

Mon, Jun. 1, 2015 @ 6:30 PM
GLUTEN-FREE 101
 

CookWell! 

 

...because wellness begins in the kitchen!

GLUTEN-FREE 101

(Limited Hands On)

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

More and more people are discovering that their physical ailments are a direct result of cooking with wheat, oats, barley or rye. And more of you are asking us for gluten-free cooking classes to learn new recipes to add to your culinary arsenal. Thats why we couldnt be happier to have Katie here to share this flavorful menu: Bacon, Corn & Shrimp Risotto (a dish in which Katie uses Quinoa instead of rice); Coconut Crusted Chicken Tenders (well explore other gluten-free breading options and how to use them, too); Leek, Wild Rice & Mushroom Soup (learn great gluten-free alternatives to thickening stews and soups); and Creamy Eggplant Lentils (yes, you can make satisfying side dishes that everyone will enjoy!).

Youll be in good hands with Katie as your teacher she breaks the recipes down in bite-size, easy-to-understand morsels and explains everything so well that even the most inexperienced cook will walk away with much gained insight and the confidence to recreate these dishes at home.

Youll learn all the methods and techniques so you can recreate everything in your own kitchen successfully!

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

(Tastings) 

 

Mon. 6/1/15    6:30-9:00 

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

18 openings available

$60.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3182

Tue, Jun. 2, 2015 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP (Day 2)
 

Junior Chefs Academy

(Ages 9-14)

4-Day Summer Cooking Camp 

with Margo Mikkelson

Hey Mom…..

I’m Bringin’ Home Dinner All Week! 

(Hands On)    

 Day 2      

Once June hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner right?  Why not let the kids bring home dinner for 4 nights in a row!  Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (9-14 years) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table! And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Margo Mikkelson is back again and leading this force of culinary nature in the form of FOUR NIGHTS OF BRAND-NEW WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

You’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!

Here’s the skinny on the menus: 

Day 1:  Love You Mom but I Wish I Were In Italy  (Alone) Menu.   We’re takin’ it back to the basics with a classic Italian casserole “The Beefiest Beef Lasagna” and we’ll finish the meal with delicious homemade Chocolate Mint Cookies. 

Day 2:  It’s Chicken for Dinner!  It’s all about waking up your taste buds with Parmesan Crusted Chicken with Roasted Potatoes and a delicious summertime Berry Crumble.

Day 3: We love Mac ‘n Cheese!  Today will cover the secrets of preparing every kid’s favorite dish -  Mac and Cheese. Then they’ll learn how customize  this basic dish by adding various mix-ins’ to make it their own creation.  And for dessert – Grandma’s Buttermilk Cookies with Vanilla Glaze!  Yum! 

Day 4:  Tarts and Cupcakes – an Awesome Combination!  Learn the “Art of the Tart” as we create a scrumptious Bacon Leek and Parmesan Tart.  Then to add a beautiful (and tasty!) sendoff to the end of our summer meal extravaganza we’ll have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories! 

Please bring a cooler to class each day.

Mon. 6/1, Tues. 6/2, Wed. 6/3, Thurs. 6/4/15 

10:00-1:00 

Series fee of $285 Includes:

  • Snacks during classes
  • take-home dinner for 4 from each class  

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

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

 

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

0 openings available

$285.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
3182

Wed, Jun. 3, 2015 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP (Day 3)
 

Junior Chefs Academy

(Ages 9-14)

4-Day Summer Cooking Camp 

with Margo Mikkelson

Hey Mom…..

I’m Bringin’ Home Dinner All Week! 

(Hands On)    

Day 3       

Once June hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner right?  Why not let the kids bring home dinner for 4 nights in a row!  Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (9-14 years) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table! And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Margo Mikkelson is back again and leading this force of culinary nature in the form of FOUR NIGHTS OF BRAND-NEW WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

You’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!

Here’s the skinny on the menus: 

Day 1:  Love You Mom but I Wish I Were In Italy  (Alone) Menu.   We’re takin’ it back to the basics with a classic Italian casserole “The Beefiest Beef Lasagna” and we’ll finish the meal with delicious homemade Chocolate Mint Cookies. 

Day 2:  It’s Chicken for Dinner!  It’s all about waking up your taste buds with Parmesan Crusted Chicken with Roasted Potatoes and a delicious summertime Berry Crumble.

Day 3: We love Mac ‘n Cheese!  Today will cover the secrets of preparing every kid’s favorite dish -  Mac and Cheese. Then they’ll learn how customize  this basic dish by adding various mix-ins’ to make it their own creation.  And for dessert – Grandma’s Buttermilk Cookies with Vanilla Glaze!  Yum! 

Day 4:  Tarts and Cupcakes – an Awesome Combination!  Learn the “Art of the Tart” as we create a scrumptious Bacon Leek and Parmesan Tart.  Then to add a beautiful (and tasty!) sendoff to the end of our summer meal extravaganza we’ll have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories! 

Please bring a cooler to class each day.

Mon. 6/1, Tues. 6/2, Wed. 6/3, Thurs. 6/4/15 

10:00-1:00 

Series fee of $285 Includes:

  • Snacks during classes
  • take-home dinner for 4 from each class  

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

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

 

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

0 openings available

$285.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
3182

Thu, Jun. 4, 2015 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 4)
 

Junior Chefs Academy

(Ages 9-14)

4-Day Summer Cooking Camp 

with Margo Mikkelson

Hey Mom…..

I’m Bringin’ Home Dinner All Week! 

Day 4

(Hands On)            

Once June hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner right?  Why not let the kids bring home dinner for 4 nights in a row!  Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (9-14 years) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table! And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Margo Mikkelson is back again and leading this force of culinary nature in the form of FOUR NIGHTS OF BRAND-NEW WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

You’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!

Here’s the skinny on the menus: 

Day 1:  Love You Mom but I Wish I Were In Italy  (Alone) Menu.   We’re takin’ it back to the basics with a classic Italian casserole “The Beefiest Beef Lasagna” and we’ll finish the meal with delicious homemade Chocolate Mint Cookies. 

Day 2:  It’s Chicken for Dinner!  It’s all about waking up your taste buds with Parmesan Crusted Chicken with Roasted Potatoes and a delicious summertime Berry Crumble.

Day 3: We love Mac ‘n Cheese!  Today will cover the secrets of preparing every kid’s favorite dish -  Mac and Cheese. Then they’ll learn how customize  this basic dish by adding various mix-ins’ to make it their own creation.  And for dessert – Grandma’s Buttermilk Cookies with Vanilla Glaze!  Yum! 

Day 4:  Tarts and Cupcakes – an Awesome Combination!  Learn the “Art of the Tart” as we create a scrumptious Bacon Leek and Parmesan Tart.  Then to add a beautiful (and tasty!) sendoff to the end of our summer meal extravaganza we’ll have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories! 

Please bring a cooler to class each day.

Mon. 6/1, Tues. 6/2, Wed. 6/3, Thurs. 6/4/15 

10:00-1:00 

Series fee of $285 Includes:

  • Snacks during classes
  • take-home dinner for 4 from each class  

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

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

 

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

 

0 openings available

$285.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
3200

Fri, Jun. 5, 2015 @ 6:30 PM
TASTY TEEN NIGHT AT THE CCKC (AGES 11-15) - CAKE COMBAT!
 

Tasty Teen Night at the CCKC

(Ages 11-15) 

Cake Combat!

(Hands On)

Why should the adults get to have all the fun on the weekend evenings?!  We have designed our first ever “Tasty Teen Night” here at the CCKC! 

In this class/party, you’ll learn the art of cake decorating from our "Queen of Cakes' Shannon Hartnett who will show you how to create two cakes, one that looks like a pizza (what?) and one that looks like a hamburger (Huh?).  Then each person will draw from a hat to determine which one of the cakes they will be using their new-found skills to create.  All in competition with your fellow students ..and all while you eat some REAL party food compliments of Chef Hartnett!  Best cake will win the “Ace of Crazy Cakes” Award!  

Prizes?  You betcha!  Judges and the whole shebang! 

Yes, you will learn decorating techniques in this class.  It can’t only be about fun folks!  Now get yourself and your friends registered will you? And bring your phones because you will need to let your friends know that you have “cake cred” in REAL time!  Tons of fun! 

(Tastings…of course! and a Take-Home Cake)    

Fri. 6/5/15   6:30-9:00

 

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

 

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

18 openings available

$75.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3183

Sat, Jun. 6, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: HOMEMADE CINNAMON ROLLS
 

 

Junior Chefs Academy

(Ages 9-14)

Homemade Cinnamon Rolls

 (Hands On)

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

Today your young chef (Ages 9-14) will learn how to make the perfect classic cinnamon roll – as well as some tasty variations to keep things fresh and fun!

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

(Tasting) 
Sat. 6/6/15   10:00-1:00

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

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

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

6 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3196

Sat, Jun. 6, 2015 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: CURIOUS GEORGE AND THE MISSING BANANAS
 

Li’l Kids in the Kitchen™

(Ages 5-8)

Curious George and the Missing Bananas

(Hands On)

That little mischievous monkey, Curious George, got into our kitchen last night and hid all of our bananas! We need all little chefs (Ages 5-8 - and their adult cooking partners) to join our “Banana Safari” as we search high and low for those lovely yellow fruits so we can use them today in our cooking class! It’s is a great day to spend time with your child here in our kitchen where you will create some wonderful memories (and photo ops!), while your budding chef starts on the road to learning important kitchen and life skills.

We’ll be “cooking up fun” as the kids learn how follow instructions as we stir and whisk and crack an egg. We’ll learn how to cut some fruit (using very kid-friendly knives!), and your young chef will learn how rewarding it is to eat something they’ve made with their own two hands! We keep it simple, engaging and interactive so nobody nods off or gets bored. We’ll work together as teams to make Chocolate-Dipped Frozen Bananas on a Stick (covered with sprinkles of course!); Mini- Ice Cream Sundaes; and Raspados Snow Cones!

This is a great class designed to introduce your tiny chef to the pleasures of the kitchen in a way that they can understand.

(Tasting)   

Sat. 6/6/15   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.

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

4 openings available

$85.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3214

Sun, Jun. 7, 2015 @ 10:00 AM
THE BEST WHOLE GRAIN BREAD YOU'LL EVER MAKE!
 

The Best Whole Grain Bread You’ll Ever Make!

      (Hands On)

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

Don your baking clothes, roll up your sleeves and join us for this fun hands-on journey into bread making. You’ll make your own take-home, ready-to-bake bread!  

(Tastings and Ready-to-Bake Bread)

Sun. 6/7/15   10:00-1:00 

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

17 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3229

Sun, Jun. 7, 2015 @ 10:00 AM
MBQI: CALLING ALL GRILL SEEKERS - GRILLING 101
 

Midwest Barbecue Institute

Calling All Grill Seekers

GRILLING 101

(Demo)

A staple in our Midwest BBQ Institute, this extended class will leave no briquette unturned when it comes to home grilling. It’s a “must take” class that will start at the beginning and go through each step: gas vs. charcoal; how to light a fire; determining proper fire temperatures; testing meat for doneness; why, what and when to marinate; choosing the right meats and fish for grilling; which ground beef makes the best burgers; and cooking on a cedar plank.

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

Ladies and gentlemen … let the grilling begin!

(Tasting)

Sun. 6/7/15   10:00-2:00

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

 

17 openings available

$80.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3277

Sun, Jun. 7, 2015 @ 6:30 PM
FWN: GETTIN' SAUCY!
 

Flavorful Weekend Nights at the CCKC™

Gettin’ Saucy!

(Hands On)

Once you master the basic Mother Sauces, you’ll be able to create a variety of dishes from scratch that will even impress your own Mother. Each Mother Sauce - béchamel, espagnole, hollandaise, tomato, and veloute -  is the “head” of its own unique family of sauces.

Chef Jim Tinkham will teach you the art of creating “smaller” sauces from each of them in this comprehensive and fun class by using thickening agents such as roux’s, and adding herbs, spices, and other ingredients. You will also learn how to make Crème Anglaise. (Won’t YOU be a fancy pants?)

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

(Dinner & Wine)  

Sun. 6/7/15   6:30-9:00

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

15 openings available

$65.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3208

Mon, Jun. 8, 2015 @ 9:30 AM
JCA: 4-DAY PRO SERIES (DAY 1)
 

Junior Chefs Academy™ *

(Ages 9-14)

Professional Culinary Arts Series:

The Fundamentals of Cooking

(Hands On)

DAY 1

Register early!  This one always sells out! 

This 4-day JCA PRO SERIES is designed specifically for our Junior Chefs with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. The course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef. (Ages 9-14) It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary! 

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

See complete course descriptions below.

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

Day 4: Grilling 

Mon. 6/8, Tues. 6/9, Wed. 6/10 & Thurs. 6/11, 2015  10:00-2:30

Series fee of $475 includes:

  • Tastings
  • Binder for all class recipes and handouts
  • A 10-inch stainless steel sauté pan from our NEW Pro Series Cookware line!
  • Toque
  • and student discounts on additional Pro Series Cookware. 

 

NOTE: these four classes cannot be taken individually as they build upon the previous day’s experiences.   

*  You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.

Day 1: Kitchen Fundamentals and Knife Skills

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

Day 2: Sauces

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

Day 3: Meats and Poultry

We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

 

Day 4: Grilling 

We will spend a day with the Educator "Que" Chef Richard as he directs us on the fundamentals of grilling grilling "outdoors'" weather permitting, as we learn to do The World's Best Burger Sliders, Turkey Bombay Sliders, Chef's Famous Grilled PB&J Chicken Wings and Marinated Veggie Kabobs with a Fresh Herb & Garlic Marinade! We will end the four day class with our Grilled Platter Buffet!

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!

10 openings available

$475.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3247

Mon, Jun. 8, 2015 @ 6:30 PM
PALEO COOKING 101
 

CookWell! 

 

...because wellness begins in the kitchen!

PALEO COOKING 101  

(Limited Hands On)

 

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

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

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

We’ll cover ALL-NEW dishes like a Tropical Mixed Green Salad with a  Pineapple Vinaigrette,  Brined Chicken Breast with Chimichurri Sauce, Summer Fresh Vegetable and Bacon Sauté, and end with a cool Blueberry Watermelon Smoothie. Yummy!  

(Tasting) 

Mon. 6/8/15   6:30-9:00 

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

15 openings available

$55.00

Benjamin Kauffman

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3260

Mon, Jun. 8, 2015 @ 6:30 PM
WAKE UP LITTLE SUSHI!
 

Wake Up Little Sushi!

(Hands On)


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

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


This evening we’ll learn how to create such classics as ... California Roll, Unagi, Salmon Roll and Ahi Tuna. Oishii! (That means “yummy” in Japanese!) Who said you can’t find great sushi in the Midwest? Now you can make it in YOUR kitchen!

(Tasting)  

 

Mon. 6/8/15   6:30-9:00

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

8 openings available

$65.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3208

Tue, Jun. 9, 2015 @ 10:00 AM
JCA: 4-DAY PRO SERIES (DAY 2)
 

Junior Chefs Academy™ *

(Ages 9-14)

Professional Culinary Arts Series:

The Fundamentals of Cooking

(Hands On)

DAY 2

Register early!  This one always sells out! 

This 4-day JCA PRO SERIES is designed specifically for our Junior Chefs with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. The course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef. (Ages 9-14) It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary! 

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

See complete course descriptions below.

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

Day 4: Grilling 

Mon. 6/8, Tues. 6/9, Wed. 6/10 & Thurs. 6/11, 2015  10:00-2:30

Series fee of $475 includes:

  • Tastings
  • Binder for all class recipes and handouts
  • A 10-inch stainless steel sauté pan from our NEW Pro Series Cookware line!
  • Toque
  • and student discounts on additional Pro Series Cookware. 

 

NOTE: these four classes cannot be taken individually as they build upon the previous day’s experiences.   

*  You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.

Day 1: Kitchen Fundamentals and Knife Skills

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

Day 2: Sauces

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

Day 3: Meats and Poultry

We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

 

Day 4: Grilling 

We will spend a day with the Educator "Que" Chef Richard as he directs us on the fundamentals of grilling grilling "outdoors'" weather permitting, as we learn to do The World's Best Burger Sliders, Turkey Bombay Sliders, Chef's Famous Grilled PB&J Chicken Wings and Marinated Veggie Kabobs with a Fresh Herb & Garlic Marinade! We will end the four day class with our Grilled Platter Buffet!

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!

10 openings available

$475.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3257

Tue, Jun. 9, 2015 @ 6:30 PM
THE "BEST OF SUMMER" FRUIT DESSERTS
 

CookWell! 

 

...because wellness begins in the kitchen!

The “Best of Summer” Fruit Desserts

(Hands On)

June continues the peak season for summer fruits! Just check out your local farmers’ markets … they’re brimming with an abundance of bright, colorful, ripe beauties!

Jill Means knows exactly what to do with these gems and is in our kitchen this evening to teach you how to make some refreshingly delightful summer fruit desserts. We’ve got a “peach” of an instructor in Jill … she holds a Food Science degree, did a stint at Maytag’s Test Kitchen where she tested equipment and developed recipes and has since published her own first cookbook to rave reviews in 2011. And boy can she cook!

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

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

(Tastings) 

 

Tues. 6/9/15   6:30-9:00

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

 

12 openings available

$55.00

Jill Means

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3208

Wed, Jun. 10, 2015 @ 10:00 AM
JCA: 4-DAY PRO SERIES (DAY 3)
 

Junior Chefs Academy™ *

(Ages 9-14)

Professional Culinary Arts Series:

The Fundamentals of Cooking

(Hands On)

DAY 3

Register early!  This one always sells out! 

This 4-day JCA PRO SERIES is designed specifically for our Junior Chefs with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. The course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef. (Ages 9-14) It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary! 

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

See complete course descriptions below.

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

Day 4: Grilling 

Mon. 6/8, Tues. 6/9, Wed. 6/10 & Thurs. 6/11, 2015  10:00-2:30

Series fee of $475 includes:

  • Tastings
  • Binder for all class recipes and handouts
  • A 10-inch stainless steel sauté pan from our NEW Pro Series Cookware line!
  • Toque
  • and student discounts on additional Pro Series Cookware. 

 

NOTE: these four classes cannot be taken individually as they build upon the previous day’s experiences.   

*  You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.

Day 1: Kitchen Fundamentals and Knife Skills

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

Day 2: Sauces

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

Day 3: Meats and Poultry

We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

 

Day 4: Grilling 

We will spend a day with the Educator "Que" Chef Richard as he directs us on the fundamentals of grilling grilling "outdoors'" weather permitting, as we learn to do The World's Best Burger Sliders, Turkey Bombay Sliders, Chef's Famous Grilled PB&J Chicken Wings and Marinated Veggie Kabobs with a Fresh Herb & Garlic Marinade! We will end the four day class with our Grilled Platter Buffet!

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!

10 openings available

$475.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3208

Thu, Jun. 11, 2015 @ 10:00 AM
JCA: 4-DAY PRO SERIES (DAY 4)
 

Junior Chefs Academy™ *

(Ages 9-14)

Professional Culinary Arts Series:

The Fundamentals of Cooking

(Hands On)

DAY 4

Register early!  This one always sells out! 

This 4-day JCA PRO SERIES is designed specifically for our Junior Chefs with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. The course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef. (Ages 9-14) It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary! 

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

See complete course descriptions below.

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

Day 4: Grilling 

Mon. 6/8, Tues. 6/9, Wed. 6/10 & Thurs. 6/11, 2015  10:00-2:30

Series fee of $475 includes:

  • Tastings
  • Binder for all class recipes and handouts
  • A 10-inch stainless steel sauté pan from our NEW Pro Series Cookware line!
  • Toque
  • and student discounts on additional Pro Series Cookware. 

 

NOTE: these four classes cannot be taken individually as they build upon the previous day’s experiences.   

*  You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.

Day 1: Kitchen Fundamentals and Knife Skills

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

Day 2: Sauces

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

Day 3: Meats and Poultry

We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

 

Day 4: Grilling 

We will spend a day with the Educator "Que" Chef Richard as he directs us on the fundamentals of grilling grilling "outdoors'" weather permitting, as we learn to do The World's Best Burger Sliders, Turkey Bombay Sliders, Chef's Famous Grilled PB&J Chicken Wings and Marinated Veggie Kabobs with a Fresh Herb & Garlic Marinade! We will end the four day class with our Grilled Platter Buffet!

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!

10 openings available

$475.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3267

Thu, Jun. 11, 2015 @ 6:30 PM
PASTA MIA-LA BELLA NOTTE
 

Pasta Mia – La Bella Notte

(Limited Hands On)

Buona Sera my friends.  Enjoy a beautiful Italian evening as we take you on a journey to the land of la ‘dolce vita.’  With a glass of wine in hand, enjoy some Italian-American favorites: Shrimp Parmesan, Spaghetti and Meatballs, Pasta with Broccoli, Roasted Asparagus Salad and finish it off with Strawberries Balsamico.  Momma Mia….let’s eat!

(Tasting & Wine)  

 

Thursday, 6/11/15   6:30-9:00

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

18 openings available

$60.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3249

Fri, Jun. 12, 2015 @ 6:30 PM
FWN & MBQI: PATIO PARTY-O! SUMMERTIME GRILL
 

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute

PATIO PARTY-O!  

Summertime Grill

(Hands On)

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

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

You’ll learn important culinary techniques and useful grilling tips from this talented pro as he teaches you a party patio menu that is perfect for summer entertaining and SURE to be a hit at your next gathering: Grilled Asparagus Wraps, Sonoma Cheese Torte, Caprese Kabobs, Planked Mini-Mock Crab Cakes (made with zucchini of all things!), a variety of Bruschettas and an assortment of Grilled Stuffed Peppers.

No party patio menu is complete without some “spirited” libations … so we’ll also be learning some great cocktail recipes from Bruce, (aka “The Beverage Dude”) as he shows us how to prepare Strawberry and Basil Mojitos, the “Smiling Arnold Palmer,” Triple Citrus Infusion, and “Springria.” He’ll even offer up some great suggestions for “Patio Wines” that you can serve with confidence at your next get-together. From the sounds of it, we are pretty darn sure that Bruce’s outdoor party class will be tremendously popular … so don’t wait to sign up!

(Dinner and Several Cocktail Tastings)

 Fri. 6/12/15   6:30-9:00 

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

12 openings available

$75.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3185

Sat, Jun. 13, 2015 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: WINNER! WINNER! CHICKEN DINNER!
 

 

Li’l Kids in the Kitchen™

(Ages 5-8)

Winner! Winner! Chicken Dinner! 

(Hands On)

This is a class your kids can build on for sure!  “Seasoned” (get it?) culinary instructor Margo Mikkelson will teach your chefs (ages 5-8) some basic cooking methods and techniques like cutting, prepping and measuring as they create a delicious chicken dinner. They’ll learn to make a savory Chicken Pot Pie and a “Blastin’” Balsamic Dressing that they’ll be able to take home and show off to the family. And because we must end the class with something sweet, we’ll create a batch of Mom’s Peanut Butter Kiss Cookies that will no doubt become a family favorite! 

(Tasting and Take-Home Chicken Pot Pie to bake at home)  

 Sat. 6/13/15   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 spots available in class.

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

 

 

6 openings available

$85.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3316

Sun, Jun. 14, 2015 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: BAKE IT UP WITH GIRLS & DOLLS (Also offered on 5/24)
 

Li’l Kids in the Kitchen™

(Ages 5-8)

Bake It Up With Girls & Dolls! 
Also offered on 5/24

(Hands On)

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

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

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

Class includes:

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

Sun. 6/14/15   10:00-12:00 

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

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

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

9 openings available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3278

Sun, Jun. 14, 2015 @ 6:30 PM
FWN: CUISINE OF PROVENCE AND THE COTE D'AZUR
 

Flavorful Weekend Nights at the CCKC™

Cuisine of Provence and the Cote d’Azur

(Hands On)

Provence is a delightful region of France, dotted by hilltop villages overlooking the Mediterranean Sea. The Cote d’Azur area in Provence is home to the most beautiful cities in the world, like Cannes and Nice. Known for its temperate, sunny climate, carefully tended farmland, and rich history (once the stomping grounds of the ancient Romans).

The recipes from Provence are full of quality citrus, vegetables, fruits, goat cheeses, lamb, air-dried sausages and pungent herbs such as thyme, sage and rosemary. Lavender and honey are also prized ingredients in this area.

Tonight we’ll explore the food and wines of this romantic region with a Provence-inspired menu: Pissaladiere (Onion & Olive Tart), Steak Frite (Grilled Steak with Horseradish Creme Faiche and Sauce Espanol, Fougasse Bread, and for dessert, Winemaker’s Grape Cake with Late Harvest Honey Sauce and Lavender Ice Cream.

Plan a lovely night out with your friends and enjoy this rare slice of the South of France! 

(Dinner & Wine)   

Sun. 6/14/15   6:30-9:00 

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

13 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3310

Mon, Jun. 15, 2015 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP WITH SUSY LARA (DAY 1)
 

Junior Chefs Academy

(Ages 9-14)

4-Day Summer Cooking Camp 

with Susy Lara

Hey Mom…..

I’m Bringin’ Home Dinner All Week! 

DAY 1

(Hands On)            

Once June hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner right?  Why not let the kids bring home dinner for 4 nights in a row!  Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (9-14 years) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table! And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Susy Lara is leading this force of culinary nature in the form of FOUR NIGHTS OF BRAND-NEW WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

You’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!

Here’s the skinny on the menus: 

Day 1:  Love You Mom but I Wish I Were In Italy  (Alone) Menu.   We’re takin’ it back to the basics with a classic Italian casserole “The Beefiest Beef Lasagna” and we’ll finish the meal with delicious homemade Chocolate Mint Cookies. 

Day 2:  It’s Chicken for Dinner!  It’s all about waking up your taste buds with Parmesan Crusted Chicken with Roasted Potatoes and a delicious summertime Berry Crumble.

Day 3: We love Mac ‘n Cheese!  Today will cover the secrets of preparing every kid’s favorite dish -  Mac and Cheese. Then they’ll learn how customize  this basic dish by adding various mix-ins’ to make it their own creation.  And for dessert – Grandma’s Buttermilk Cookies with Vanilla Glaze!  Yum! 

Day 4:  Tarts and Cupcakes – an Awesome Combination!  Learn the “Art of the Tart” as we create a scrumptious Bacon Leek and Parmesan Tart.  Then to add a beautiful (and tasty!) sendoff to the end of our summer meal extravaganza we’ll have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories! 

Please bring a cooler to class each day.

Mon. 6/15, Tues. 616, Wed. 6/17, Thurs. 6/18/15 

10:00-1:00 

Series fee of $285 Includes:

  • Snacks during classes
  • take-home dinner for 4 from each class  

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

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

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

7 openings available

$285.00

Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3213

Mon, Jun. 15, 2015 @ 6:30 PM
GREEKS ON A GRILL!
 

Greeks On A Grill!

(Limited Hands On)

Yazoo! The Greeks are in the kitchen and on the grill at the CCKC, so there’s no need to wait for the next GreekFest to experience real Greek food! Beth & Mitch Kelloff are here to share their heritage and love for Greek cooking!

The Food Network’s Bobby Flay writes, “No one knows more about grilling than the Greeks” … and we’ll have to second that opinion as this enjoyable duo grills their way into our hearts and teaches us how to make Grilled Lamb Burgers, Honey Garlic Grilled Eggplant, Grilled Bell Peppers and Greek Shish Kebab. They’ll also be making a tasty Greek Potato Salad and Greek Peasant Salad, a perennial summer favorite with its contrasting textures and flavors.

If you haven’t yet experienced Greek food, you are in for a delightful surprise as you’ll discover it’s a wonderful mix of Oriental and European flavors that receives accolades for freshness. These Mediterranean’s really know how to cook … and live!

(Tasting) 

 

Mon. 6/15/15   6:30-9:00

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

18 openings available

$55.00

Beth & Mitch Kelloff

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3310

Tue, Jun. 16, 2015 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP WITH SUSY LARA (DAY 2)
 

Junior Chefs Academy

(Ages 9-14)

4-Day Summer Cooking Camp 

with Susy Lara

Hey Mom…..

I’m Bringin’ Home Dinner All Week! 

DAY 2

(Hands On)            

Once June hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner right?  Why not let the kids bring home dinner for 4 nights in a row!  Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (9-14 years) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table! And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Susy Lara is leading this force of culinary nature in the form of FOUR NIGHTS OF BRAND-NEW WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

You’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!

Here’s the skinny on the menus: 

Day 1:  Love You Mom but I Wish I Were In Italy  (Alone) Menu.   We’re takin’ it back to the basics with a classic Italian casserole “The Beefiest Beef Lasagna” and we’ll finish the meal with delicious homemade Chocolate Mint Cookies. 

Day 2:  It’s Chicken for Dinner!  It’s all about waking up your taste buds with Parmesan Crusted Chicken with Roasted Potatoes and a delicious summertime Berry Crumble.

Day 3: We love Mac ‘n Cheese!  Today will cover the secrets of preparing every kid’s favorite dish -  Mac and Cheese. Then they’ll learn how customize  this basic dish by adding various mix-ins’ to make it their own creation.  And for dessert – Grandma’s Buttermilk Cookies with Vanilla Glaze!  Yum! 

Day 4:  Tarts and Cupcakes – an Awesome Combination!  Learn the “Art of the Tart” as we create a scrumptious Bacon Leek and Parmesan Tart.  Then to add a beautiful (and tasty!) sendoff to the end of our summer meal extravaganza we’ll have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories! 

Please bring a cooler to class each day.

Mon. 6/15, Tues. 616, Wed. 6/17, Thurs. 6/18/15 

10:00-1:00 

Series fee of $285 Includes:

  • Snacks during classes
  • take-home dinner for 4 from each class  

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

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

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

7 openings available

$285.00

Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3230

Tue, Jun. 16, 2015 @ 6:30 PM
SPANISH "SMALL PLATES" FOR ENTERTAINING
 

Spanish “Small Plates” for Entertaining

(Limited Hands On)

 

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

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

(Tasting)  

Tues. 6/16/15   6:30-9:00 

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

15 openings available

$65.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3206

Wed, Jun. 17, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: FULL DAY PRO SERIES CLASS -FUNDAMENTALS OF DESSERTS
 

Junior Chefs Academy

(Ages 9-14)

Full Day

Professional Culinary Arts Class 

FUNDAMENTALS OF DESSERTS

This brand new JCA class is designed to give the budding chef (Ages 9-14) a real-world introduction to the fundamentals of creating beautiful desserts.  It’s a Full-Day class that's taught by Pro-Series instructor and seasoned culinary professional Chef Richard McPeake and would be a perfect addition to the 4-Day JCA Pro Series sessions.  (NOTE: There is no pre-req for taking this class other than a serious desire to learn cooking fundamentals.) 

Techniques will be taught as we learn Fresh Baked Peach Crumble with Homemade Vanilla Ice Cream, Baked German Apple Strudel, Homemade Fudge Sauce and Profiteroles, Chocolate Dipped Fresh Strawberries and SnickerDoodle Cookies (to take home!!) 

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

(Tastings and Homemade Cookies to take home)

Wed. 6/17/15   10:00-3:00 

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

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

 

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

13 openings available

$110.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3310

Wed, Jun. 17, 2015 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP WITH SUSY LARA (DAY 3)
 

Junior Chefs Academy

(Ages 9-14)

4-Day Summer Cooking Camp 

with Susy Lara

Hey Mom…..

I’m Bringin’ Home Dinner All Week!

DAY 3

(Hands On)            

Once June hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner right?  Why not let the kids bring home dinner for 4 nights in a row!  Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (9-14 years) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table! And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Susy Lara is leading this force of culinary nature in the form of FOUR NIGHTS OF BRAND-NEW WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

You’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!

Here’s the skinny on the menus: 

Day 1:  Love You Mom but I Wish I Were In Italy  (Alone) Menu.   We’re takin’ it back to the basics with a classic Italian casserole “The Beefiest Beef Lasagna” and we’ll finish the meal with delicious homemade Chocolate Mint Cookies. 

Day 2:  It’s Chicken for Dinner!  It’s all about waking up your taste buds with Parmesan Crusted Chicken with Roasted Potatoes and a delicious summertime Berry Crumble.

Day 3: We love Mac ‘n Cheese!  Today will cover the secrets of preparing every kid’s favorite dish -  Mac and Cheese. Then they’ll learn how customize  this basic dish by adding various mix-ins’ to make it their own creation.  And for dessert – Grandma’s Buttermilk Cookies with Vanilla Glaze!  Yum! 

Day 4:  Tarts and Cupcakes – an Awesome Combination!  Learn the “Art of the Tart” as we create a scrumptious Bacon Leek and Parmesan Tart.  Then to add a beautiful (and tasty!) sendoff to the end of our summer meal extravaganza we’ll have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories! 

Please bring a cooler to class each day.

Mon. 6/15, Tues. 616, Wed. 6/17, Thurs. 6/18/15 

10:00-1:00 

Series fee of $285 Includes:

  • Snacks during classes
  • take-home dinner for 4 from each class  

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

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

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

7 openings available

$285.00

Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3310

Thu, Jun. 18, 2015 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP WITH SUSY LARA (DAY 4)
 

Junior Chefs Academy

(Ages 9-14)

4-Day Summer Cooking Camp 

with Susy Lara

Hey Mom…..

I’m Bringin’ Home Dinner All Week! 

DAY 4

(Hands On)            

Once June hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner right?  Why not let the kids bring home dinner for 4 nights in a row!  Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (9-14 years) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table! And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Susy Lara is leading this force of culinary nature in the form of FOUR NIGHTS OF BRAND-NEW WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

You’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!

Here’s the skinny on the menus: 

Day 1:  Love You Mom but I Wish I Were In Italy  (Alone) Menu.   We’re takin’ it back to the basics with a classic Italian casserole “The Beefiest Beef Lasagna” and we’ll finish the meal with delicious homemade Chocolate Mint Cookies. 

Day 2:  It’s Chicken for Dinner!  It’s all about waking up your taste buds with Parmesan Crusted Chicken with Roasted Potatoes and a delicious summertime Berry Crumble.

Day 3: We love Mac ‘n Cheese!  Today will cover the secrets of preparing every kid’s favorite dish -  Mac and Cheese. Then they’ll learn how customize  this basic dish by adding various mix-ins’ to make it their own creation.  And for dessert – Grandma’s Buttermilk Cookies with Vanilla Glaze!  Yum! 

Day 4:  Tarts and Cupcakes – an Awesome Combination!  Learn the “Art of the Tart” as we create a scrumptious Bacon Leek and Parmesan Tart.  Then to add a beautiful (and tasty!) sendoff to the end of our summer meal extravaganza we’ll have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories! 

Please bring a cooler to class each day.

Mon. 6/15, Tues. 616, Wed. 6/17, Thurs. 6/18/15 

10:00-1:00 

Series fee of $285 Includes:

  • Snacks during classes
  • take-home dinner for 4 from each class  

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

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

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

7 openings available

$285.00

Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3231

Fri, Jun. 19, 2015 @ 6:30 PM
FWN & MBQI: COUPLES: TUSCAN GRILL FOR TWO!
 

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute

Cooking for Couples

Tuscan Grill For Two!

(Limited Hands On)    

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

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

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

Our menu has been designed especially for two, starting with Grilled Asparagus Wrapped with Prosciutto and drizzled with Citronette, a light and versatile lemon dressing. You’ll watch a live demo as Chef Richard prepares Fire-Roasted Tuscan Skirt Steak directly on "hot" lump charcoal in the Weber kettle. Then we’ll explore the joy of grilling flavorful vegetables as we learn how to create Grilled Fennel with Sambuca and Grapefruit as well as Grilled Eggplant Rollatini (stuffed, rolled and grilled!) with Goat Cheese and Pesto. We’ll learn how to butterfly poultry and use a grill-press to prepare Brick-Grilled Butterflied Chicken. 

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

What a fabulous class for you and your favorite cooking partner to take together!

(Tasting & Wine Pairings)  

 Fri. 6/19/15   6:30-9:00

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

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

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

 

 

12 openings available

$75.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3254

Sat, Jun. 20, 2015 @ 9:00 AM
EARLY-TO-RISE BREAKFAST BREADS
 

Early-to-Rise Breakfast Breads

(Hands On)

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

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

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

(Tasting, Take-Home, Ready-to-Bake Kolache Rolls and English Muffin Dough)  

 

Sat. 6/20/15   9:00-2:00 

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

16 openings available

$55.00

Paul McCool

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3304

Sat, Jun. 20, 2015 @ 10:00 AM
COOKING FRESH FROM THE FARMERS MARKET
 

CookWell! 

 

...because wellness begins in the kitchen!

COOKING FRESH

FROM THE FARMERS MARKET

(Demo)

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

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

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

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

(Tasting) 

 

Sat. 6/20/15   10:00-12:30 

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

18 openings available

$50.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3270

Sat, Jun. 20, 2015 @ 6:30 PM
FWN: COOKING WITHOUT RECIPES-AN INTERACTIVE COOKING PARTY! also on 3/6, 4/18, 5/9, 7/19 & 8/29
 

Flavorful Weekend Nights at the CCKC™

Cooking Without Recipes

An Interactive Cooking Party! 

(Hands On)

Got your attention, didn’t we? Yes … we are absolutely serious about this class and so is Chef Jim Tinkham, instructor extraordinaire.  Actually so are the many who have signed up so far for this VERY popular and unique cooking class.

Taking this class is a step toward a lot more freedom in your kitchen. It’s a step closer to cooking the way many professional chefs do – by relying on their senses: taste, touch, sight, smell, sound and undoubtedly … common sense!

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

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

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

(Dinner & Wine)

 

Sat. 6/20/15   6:30-9:00 

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

14 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3264

Sun, Jun. 21, 2015 @ 9:00 AM
BASICS OF COOKING: A 2-DAY COURSE FOR BEGINNERS (DAY 1)
 

BASICS OF COOKING:

A Two-Day Course for Absolute Beginners

(Hands On) 

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

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

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

Hey, we are all about creating new cooks and sending them out into the world well-equipped. Register early as this class will fill quickly. 

(Class size limited) 

(Tastings)  

Sun. 6/21/15   9:00-3:00 Day 1

Sun. 8/28/15   9:00-3:00 Day 2

Series Fee of $310 includes:  A FREE 10-inch sauté pan from our new CCKC Pro Series Cookware line – the same pan that you will be using to practice in class - as well as deep discounts on our entire line of Pro Series Cookware!   What a Deal! 

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

18 openings available

$310.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3204

Sun, Jun. 21, 2015 @ 10:00 AM
MBQI -GRILLIN' & CHILLIN' WITH DAD! A SPECIAL FATHER & CHILD GRILLING CLASS
 

Midwest Barbecue Institute

GRILLIN’ & CHILLIN’ WITH DAD!

A Special Father & Child Grilling Class

(Hands On)

Today is Father’s Day! Hurry and register for this one because it won’t last long.

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

Working as a team under the tutelage of Chef Richard (an award-winning BBQ’er, CIA graduate and cookbook author) and Bruce Campbell (the Food & Beverage Guy), you’ll be grilling like pros in no time!

You’ll learn the right way to prepare your grill, what grill temperatures to maintain, all about grill safety, and how timing is critical in grilling the perfect steak. Chef Richard will also teach you how to determine doneness and the importance of patience as you allow your grilled steak to rest. We’ll learn about choosing the right cuts of steaks and how to get them prepped, seasoned and ready for the grill. And then … the grilling begins!

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

How do you like your steak, Dad?   Grilled to perfection, of course!

(Min. age 12, but we do NOT have a maximum age!)

(Tasting)

Sun. 6/21/15   10:00-2:00 

Class fee of $110 is per Father/child team.

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

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

 

15 openings available

$110.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3216

Mon, Jun. 22, 2015 @ 10:00 AM
JCA: 3-DAY PRO SERIES-MASTERING MEXICAN CUISINE (DAY 1)
 

Junior Chefs Academy

(Ages 9-14)

3-DAY PRO SERIES

MASTERING MEXICAN CUISINE

Day 1

(Hands On)

Kids’ LOVE Mexican food but do they know that there is actually much more to it than tacos and tostadas.  It is known as one of the world’s first fusion cuisines.  It uses the alluring blend of flavors from the Spanish with those of this country’s fascinating indigenous people. 

Mexican cuisine is known world-wide for its hot and spicy elements, yet truly authentic Mexican dishes have much more to offer.  Interesting combinations such as Chiles en Nogada and complex sauces such as Mole make this culinary exploration exciting. 

In this 3-day series you will expand your cooking repertoire a hundred fold as well as awaken your senses.  You’ll learn to identify and work with Mexican ingredients so that you can prepare traditional recipes at home and satisfy your need for a bit of “Ole!” You’ll also learn to use an authentic Mexican molcajete (stone mortar & pestle grinder).

Culinary instructors (and sisters), Vicky & Susy Lara will lead our 3-day exploration of the cuisine of Mexico. Salsas, guacamoles, beans, peppers, spices, stews, fajitas, grilling, flan, desserts are just some of the ingredients, topics and dishes you’ll explore. Using only the freshest summer ingredients and exposing us to locally found ingredients, we’ll learn how to make a flavorful, authentic Mexican cuisine – including desserts. 

Holy Frijole! It’s muy bueno!

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

(Tasting)

Mon. 6/22, Tues. 6/23, Wed. 6/24    10:00-2:00  

Series Fee of $349 includes an authentic Mexican Molcajete (stone mortar & pestle grinder)

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

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

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

17 openings available

$349.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3216

Tue, Jun. 23, 2015 @ 10:00 AM
JCA: 3-DAY PRO SERIES-MASTERING MEXICAN CUISINE (DAY 2)
 

Junior Chefs Academy

(Ages 9-14)

3-DAY PRO SERIES

MASTERING MEXICAN CUISINE

Day 2

(Hands On)

Kids’ LOVE Mexican food but do they know that there is actually much more to it than tacos and tostadas.  It is known as one of the world’s first fusion cuisines.  It uses the alluring blend of flavors from the Spanish with those of this country’s fascinating indigenous people. 

Mexican cuisine is known world-wide for its hot and spicy elements, yet truly authentic Mexican dishes have much more to offer.  Interesting combinations such as Chiles en Nogada and complex sauces such as Mole make this culinary exploration exciting. 

In this 3-day series you will expand your cooking repertoire a hundred fold as well as awaken your senses.  You’ll learn to identify and work with Mexican ingredients so that you can prepare traditional recipes at home and satisfy your need for a bit of “Ole!” You’ll also learn to use an authentic Mexican molcajete (stone mortar & pestle grinder).

Culinary instructors (and sisters), Vicky & Susy Lara will lead our 3-day exploration of the cuisine of Mexico. Salsas, guacamoles, beans, peppers, spices, stews, fajitas, grilling, flan, desserts are just some of the ingredients, topics and dishes you’ll explore. Using only the freshest summer ingredients and exposing us to locally found ingredients, we’ll learn how to make a flavorful, authentic Mexican cuisine – including desserts. 

Holy Frijole! It’s muy bueno!

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

(Tasting)

Mon. 6/22, Tues. 6/23, Wed. 6/24    10:00-2:00  

Series Fee of $349 includes an authentic Mexican Molcajete (stone mortar & pestle grinder)

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

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

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

17 openings available

$349.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3216

Wed, Jun. 24, 2015 @ 10:00 AM
JCA: 3-DAY PRO SERIES-MASTERING MEXICAN CUISINE (DAY 3)
 

Junior Chefs Academy

(Ages 9-14)

3-DAY PRO SERIES

MASTERING MEXICAN CUISINE

Day 3

(Hands On)

Kids’ LOVE Mexican food but do they know that there is actually much more to it than tacos and tostadas.  It is known as one of the world’s first fusion cuisines.  It uses the alluring blend of flavors from the Spanish with those of this country’s fascinating indigenous people. 

Mexican cuisine is known world-wide for its hot and spicy elements, yet truly authentic Mexican dishes have much more to offer.  Interesting combinations such as Chiles en Nogada and complex sauces such as Mole make this culinary exploration exciting. 

In this 3-day series you will expand your cooking repertoire a hundred fold as well as awaken your senses.  You’ll learn to identify and work with Mexican ingredients so that you can prepare traditional recipes at home and satisfy your need for a bit of “Ole!” You’ll also learn to use an authentic Mexican molcajete (stone mortar & pestle grinder).

Culinary instructors (and sisters), Vicky & Susy Lara will lead our 3-day exploration of the cuisine of Mexico. Salsas, guacamoles, beans, peppers, spices, stews, fajitas, grilling, flan, desserts are just some of the ingredients, topics and dishes you’ll explore. Using only the freshest summer ingredients and exposing us to locally found ingredients, we’ll learn how to make a flavorful, authentic Mexican cuisine – including desserts. 

Holy Frijole! It’s muy bueno!

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

(Tasting)

Mon. 6/22, Tues. 6/23, Wed. 6/24    10:00-2:00  

Series Fee of $349 includes an authentic Mexican Molcajete (stone mortar & pestle grinder)

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

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

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

17 openings available

$349.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3232

Thu, Jun. 25, 2015 @ 6:30 PM
SWEET ENDINGS-IT'S WHAT HAPPENS AFTER DINNER THAT COUNTS!
 

Sweet Endings 

It’s What Happens After Dinner That Counts!

(Limited Hands On)

Dessert is the exclamation point to a special dinner, the ‘piéce de resistance’ to your celebratory fare, the lasting impression your guests take home with them. Shouldn’t it be somethin’ pretty special? 

Take your desserts beyond the ordinary and into the realm of extraordinary as we learn the secrets to making impressive desserts.  An elegant Grand Mariner Soufflé! (The ULTIMATE French Dessert!) Fresh Seasonal Berries with Sabayon! (An Italian classic!) Homemade Profiteroles with Fudge Sauce (The Fedora "Original" Dessert!) and Deep-Fried Ice Cream (Yep, fried ice cream breaded with a sweet coating!What?)

You’ll be learning how to do it all from an experienced chef - Richard McPeake. 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)  

Thurs. 6/25/15   6:30-9:00 

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

13 openings available

$65.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3321

Fri, Jun. 26, 2015 @ 6:30 PM
FWN: COUPLES COOK! A CELEBRATION OF THE FOOD & LOVE OF FRIDA KAHLO & DIEGO RIVERA
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples

A Celebration of The Food & Love of

Frida Kahlo and Diego Rivera

(Limited Hands On)

 

Known for their passionate life - for art, for the traditions and culture of Mexico, and for each other - Frida Kahlo and Diego Rivera inspired so many artists, thinkers, musicians and writers in the early twentieth century in Mexico. 


Join us tonight as we immerse ourselves in the food and art of this spirited and enduring couple.   Our first exploration will be a liquid one in the form of a special cocktail called “Paloma” – one of Mexico’s most popular drinks.  The colorful and spirited art of this fiery twosome will surround us as we learn how to make an authentic menu that will fill our souls (and our tummies) and trigger our own passion for food.  Beginning with Ceviche and Nopales, we’ll then move to a luxurious Mexican soup and then to the famous celebratory dish of Chiles en Nogada paired with a perfect red wine.  Dinner is not complete without Capirotada. (You’ll have to attend to find out what that is!) 


You’ll get to join in on the fun a bit yourself as you help us cook one of these dishes!  Let’s let the passions of Mexico and its two famous artists surround us.

(Dinner & Libations)  

Fri. 6/26/15   6:30-9:00

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

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

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

 

14 openings available

$75.00

CCKC Dean of Deliciousness Delia Hernandez

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3174

Sat, Jun. 27, 2015 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: RISE & SHINE! IT'S BREAKFAST TIME! (Moved from 5/3)
 

Moved from 5/3/15

Li’l Kids in the Kitchen™

(Ages 5-8)

Rise & Shine!

It’s Breakfast Time!

(Hands On)

No more snoozing sleepy heads! It’s time rise and shine! We’re taking over the kitchen and learning how to cook breakfast at The Culinary Center of Kansas City™!  

Our Lil’ Kids (Ages 5-8) classes offer a unique cooking experience for children (and their adult cooking partners) to learn new culinary techniques; important kitchen safety skills; and delicious, kid-friendly recipes that are easy to recreate at home. It’s hands-on all the way, too … offering the ultimate interactive learning experience for kids and adults alike!

This morning we’ll learn how to make some kid-friendly breakfast dishes from culinary instructor Margo Mikkelson. Working as cooking teams, we’ll learn how to make Stick Stacks … delicious Mini Pancakes on Skewers with cut-up fruit; then dipped in syrup (these are real kid pleasers!). We’ll also learn how to measure, whisk, mix and crack eggs as we whip up a batch of Breakfast Cookies – a healthy, easy, make-ahead morning treat featuring whole-grain cereal flakes and whole-grain pastry flour. We’ll need something to drink, too, so let’s learn all about different milks and how to make a smooth and creamy power-packed breakfast drink that everyone will love – not just you kids! These yummy recipes will no doubt become some of your family favorites!

Bring your camera to capture some treasured moments!

(Tasting) 

Sat. 6/27/15   10:00-12:00  

Class fee of $85 per adult/child.

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

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

 

 

9 openings available

$85.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3203

Sat, Jun. 27, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY -MBQI: KID'S "QUE" - THE FUNDAMENTALS OF GRILLING
 

Junior Chefs Academy

(Ages 9-14)

Midwest Barbecue Institute

Kids “Que”

The Fundamentals of Grilling 

(Hands On)

 

Kids can “Que” too, ya' know!

Award-winning competitor Bruce Campbell teaches our young BBQ chefs the fundamentals of grilling. We’re outside today (rain or shine … just like the pros! OK, so we’ll have tents if it rains!) as we learn the basics – grill safety, how to light the fire, heat zones, charcoal vs. gas, how rubs and sauces are made and more.

We’ll prep and cook Grilled Chicken Wings, Veggie Kabobs and Grilled Fruit. Everyone makes and takes home their own “signature” BBQ Sauce and BBQ Rub. 


(Tasting and Take-Home BBQ Sauce & BBQ Rub)  

Sat. 6/27/15  10:00-1:00 

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

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

 

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

 

 

10 openings available

$60.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3264

Sun, Jun. 28, 2015 @ 9:00 AM
BASICS OF COOKING: A 2-DAY COURSE FOR BEGINNERS (DAY 2)
 

BASICS OF COOKING:

A Two-Day Course for Absolute Beginners

(Hands On) 

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

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

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

Hey, we are all about creating new cooks and sending them out into the world well-equipped. Register early as this class will fill quickly. 

(Class size limited) 

(Tastings)  

Sun. 6/21/15   9:00-3:00 Day 1

Sun. 8/28/15   9:00-3:00 Day 2

Series Fee of $310 includes:  A FREE 10-inch sauté pan from our new CCKC Pro Series Cookware line – the same pan that you will be using to practice in class - as well as deep discounts on our entire line of Pro Series Cookware!   What a Deal! 

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

18 openings available

$310.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3187

Sun, Jun. 28, 2015 @ 10:00 AM
TINY TOTS IN THE KITCHEN - DINO BAKING ADVENTURES IN JURASSIC PARK!
 

 

Tiny Tots in the Kitchen™

(Ages 2-4)

Dino Baking Adventures in Jurassic Park

(Hands On)

Before there were gators and crocodiles, there were dinosaurs! Grab your mini archeologist and step back into the “land before time” with this rip-roaring, culinary adventure structured for tiny-tot fun!  

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

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

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

(Tasting, Take-Home Desserts)  

Sun. 6/28/15   10:00-12:00 

$85 per adult/child team.

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

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

6 openings available

$85.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3233

Sun, Jun. 28, 2015 @ 4:00 PM
KNIFE SKILLS II - ADVANCED KNIFE SKILLS
 

KNIFE SKILLS II

Advanced Knife Skills

(Hands On)

Proper knife skills are the foundation for all cooking. When someone tells us they want to learn to cook, we immediately suggest that they take a couple of Knife Skills classes. It’s that important.

If you would like to up your game in the knife skills area OR you would like to add to what you have learned in our popular Knife Skills I class, then this is the class for you! (NOTE: There is no pre-req required for this class.)

You will learn to use a boning knife and a paring knife as Chef Richard McPeake teaches you the skillful and professional way of fabricating a whole chicken. We’ll produce Chicken Breast Supremes, Chicken Tenders, Semi-Boneless Chicken Thighs and Legs, and we’ll practice the art of roll cutting and tourney, a classic Fresh vegetable cut that many chefs still attempt to perfect!

In addition, we’ll discuss various types of boning knives and their uses, sharpening, storage and other important information.

This is a full “hands-on” class under the supervision and tutelage of one of the best, Chef Richard McPeake. (You may bring your own boning knife/knives to class, or you may use ours.)

So what to do with all this chicken and vegetables you’ve masterfully cut during class, you say? Well, it would make sense that you would also learn how to make a proper chicken stock, now wouldn’t it? So, we’ll do that too!

(Snacks)  

Sun. 6/28/15   4:00-6:30

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

24 openings available

$60.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3294

Mon, Jun. 29, 2015 @ 6:30 PM
ONE POT WONDERS FROM AROUND THE WORLD!
 

ONE POT WONDERS

FROM AROUND THE WORLD

(Limited Hands On)

Could there be anything more beautiful than a one-pot dinner? And for so many reasons right?  Every ethnic cuisine carries with it a few stellar examples of “one-pot” meals. 

Take for instance, the French Cassoulet.  You’ll draw from these classic and fundamentally perfect dishes again and again! Once you have the basics down you can apply them to all kinds of variations on your favorite one-pot meals. 

Chef Sandy DiGiovanni will cover it all – from rich, rustic cassoulets (the ultimate one-pot meal!) to hearty stews such as a Moroccan Stew as well as one-pot delight - Chicken Cacciatore.  You’ll learn much along the way as we explore the aromatic and flavorful cooking methods of roasting, braising and stewing to learn simple new and classic dishes that you can add to your “favorites” list!

These are culinary gems that your family and friends will rave about and … BONUS! … clean-up is a breeze because, well, there is only ONE pot! (Did you not HEAR me?) We’ll explore low and slow cooking such as crockpot cookery where ingredients mingle and marry and burst with layers of flavor. In a hurry? Not to worry! Chef Sandy has some perfect recipes to share that are quick, easy and delicious!

All of these one-pot wonders make excellent weekday suppers because we know how super busy you are … especially this time of year!  Just think of the great make-ahead opportunities here, plus leftovers! Hello!

 

(Tastings) 

 

Mon. 6/29/15   6:30-9:00

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

18 openings available

$60.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3299

Mon, Jul. 6, 2015 @ 9:00 AM
JUNIOR CHEFS ACADEMY: "JUNIOR" CHEF FOR A DAY! WITH CHEF SANDY DIGIOVANNI
 

 

Junior Chefs Academy
(Ages 9-14)
"JUNIOR” CHEF FOR A DAY!
With Chef Sandy DiGiovanni
(Hands On)
 
SPECIAL NOTE! 
There is no online registration available for this class. Kids must be a member of our Junior Chefs Academy™ to participate in this class, so a member of our staff will need to verify your membership in order to register.  Please call our office at 913-341-4455 and we will be happy assist with your enrollment!  Thank you!!

Ok all you Junior Chefs (Ages 9-14), here’s the opportunity you have been waiting for.  Get into the CCKC commercial kitchen and gain some valuable hands-on experience prepping alongside experienced chef, instructor and TV personality, Chef Sandy DiGiovanni!  

Did you know that we offer our Tuesday Lunch™ which is open to the public every Tuesday from 11:30-1:00?  As you can imagine, we are performing culinary gymnastics each Monday to create the menu for 150-200 guests on Tuesday.  So we thought, hey, this would be a perfect opportunity for our experienced young chefs who are members of our Junior Chefs Academy™ program to get in on some real live commercial kitchen experience working alongside our own Chef Sandy DiGiovanni and Chef Laura Thomsen!  Great idea, huh??! 

You will be prepping just like real kitchen staff, so you’ll need to wear your white chef coat and be prepared to get in there and help in a big way.  Along the way, our Chefs will give you one-on-one instruction and guidance. 
 
Lunch with the Chefs?  You betcha!  Hey, this is better than going to the pool, right? 
 
And what’s even better is that if you choose to come to Tuesday Lunch™ the day after your awesome prep session to show off your work to your parents and friends, then you’ll get your lunch free on that day!!  I’m just sayin’…it’s only fair, right?
 
So you know, this class is offered every Monday in July, so when you call in to register, feel free to enroll for one OR all 4 days!
 
(Enrollment is limited)
Mon. 7/6/15     9:00-3:00
$50 class fee includes lunch and braggin' rights!
(Also available on 7/13, 7/20 & 7/27)
 
(Must be a member of our Junior Chefs Academy™ to participate!) 

SPECIAL NOTE: 
There is no online registration available for this class. Kids must be a member of our Junior Chefs Academy™ to participate in this class so a member of our staff will need to verify your membership in order to register.  Please call our office at 913-341-4455 and we will be happy assist you in the enrollment!  Thank you!!

So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.   Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation! 
 
If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

 

4 openings available

$50.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3243

Mon, Jul. 6, 2015 @ 6:30 PM
RAMEN RAGE! HOMEMADE IS BEST!
 

CookWell! 

 

...because wellness begins in the kitchen!

RAMEN RAGE!

HOMEMADE IS BEST!

(Limited Hands On)

Let’s replace those 25 cent bags of noodles you lived on in college with huge, flavorful bowls of the real thing!  Already wildly popular in New York, Chicago, Boston, and Los Angeles, the Japanese staple is set to blow the top off the rest of the country, so get ready to slurp! 

Join Chef Benjamin Kauffman for this popular class that is one of those classes that you’ll build upon for the rest of your life.   He’ll teach us the various style of this amazingly versatile dish and we’ll learn how to make that comforting Ramen Broth (and learn why it’s so different from “regular” broth).  We will learn what the words “tare” and “konbu” mean, discuss garnishes (from bok choy to daikon and cilantro), meat choices and we’ll learn about the ever popular noodles. 

We will also learn that it’s really all in the “formula” and that there are viable gluten free alternatives.   Did you know that it really does matter WHEN you add ingredients?  Quick pickling will be covered as well as the proper thin slicing of ingredients and slow poaching eggs. 

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

(Tasting) 

 

Mon. 7/6/15   6:30-9:00

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

14 openings available

$60.00

Benjamin Kauffman

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3261

Mon, Jul. 6, 2015 @ 6:30 PM
HOMESTYLE ASIAN
 

HOMESTYLE ASIAN  

(Hands On)              

Every time we offer this class taught by Chef Sophie Chatfield, it’s always a  huge hit because  apparently everyone wants to learn Asian cooking! You’ll come away with tons of information on how to cook homestyle Asian in your own kitchen.

Asian cuisine is fresh, flavorful and interesting, not to mention, healthy. This is truly the class for which so many of you have been asking! In tonight’s class, we’ll learn some of the fundamentals of basic Asian cooking from Chef Sophie.

It’s an interactive, hands-on kind of night and we’ll learn as we prepare dishes such as Ginger Steamed Chicken (Chinese), Indonesian Fried Rice, Fresh Spring Rolls (Thai), Beef Bulgogi (Korean) and Pandan Pudding for dessert!

We’ll have lots of hands-on practice as well so get ready to get some practical experience to add to your cooking repertoire.

(Dinner and Wine) 

Mon. 7/6/15   6:30-9:00

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

 

0 openings available

$60.00

Sophie Chatfield

At The Culinary Center

Event/Date Description Openings/Price/Location
3225

Fri, Jul. 10, 2015 @ 6:30 PM
FWN: COUPLES COOK CHATEAUBRIAND FOR TWO!
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples

COUPLES COOKS CHATEAUBRIAND FOR TWO! 

Also offered on 5/15

(Hands On)

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

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

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

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

(Dinner & Paired Wine) 

Fri. 7/10/15   6:30-9:00  

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

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

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

8 openings available

$75.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3317

Fri, Jul. 10, 2015 @ 6:30 PM
FWN: COUPLES COOK! DATE NIGHT FIESTA!
 

Flavorful Weekend Nights at the CCKC™ 

COUPLES COOK! 

Date Night Fiesta!

(Limited Hands On)

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


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


You’ll also learn how to identify and work with locally found Mexican ingredients so that you can prepare these traditional recipes at home. Round up your senor or senorita and join us for this flavorful class! Viva Mexico!

(Dinner & Margarita or Mexican Beer)  

Fri. 7/10/15   6:30-9:00

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

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

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

18 openings available

$75.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3188

Sat, Jul. 11, 2015 @ 10:00 AM
TINY TOTS IN THE KITCHEN - FRUITY PATOOTIE!
 

 

Tiny Tots in the Kitchen™

(Ages 2-4)

Fruity Patootie! 

(Hands On)    

We’re calling all tiny chefs (Ages 2-4) to join us as we explore the Fruity-Patootie oh-so-goodie world of fruits! Research shows that kids who are exposed to healthy choices early in life are more likely to have healthy eating habits later in life. So let’s make it fun too! 

Instructor Margo Mikkelson will start things off with a kid-friendly Fruity-Licious Punch for the kids to sip on while she teaches them about the different variety of fruits some of which they might not be exposed to at home. Then it’s time to have some tasty fun as the kids create a “Gobble-It-Up” Cobbler and delicious Lemon Sour Cream Muffins.  Finally, they’ll reinforce what they’ve learned with a lively game of “Fruity Bingo”.  After this class, your kids will want to make healthy snack choices!   

(Tasting)  

 Sat. 7/11/15   10:00-12:00

$85 per adult/child team. 

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

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

9 openings available

$85.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3305

Sat, Jul. 11, 2015 @ 10:00 AM
COOKING FRESH FROM THE FARMERS MARKET
 

CookWell! 

 

...because wellness begins in the kitchen!

COOKING FRESH

FROM THE FARMERS MARKET

(Demo)

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

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

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

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

(Tasting) 

 

Sat. 7/11/15   10:00-12:30 

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

16 openings available

$50.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3281

Sat, Jul. 11, 2015 @ 6:30 PM
FWN: COOKING WITH JULIA
 

Flavorful Weekend Nights at the CCKC™

Cooking with Julia

(Hands On)  

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

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

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

Chef Tinkham will take you through things step-by-step and teach them in a simplified, no-fuss way. Folks, you’ll find that French cooking is actually do-able. My guess is that you’ll also add a French phrase or two to your vocabulary!

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

(Dinner & Wine Pairing) 

 

Sat. 7/11/15   6:30-9:00 

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