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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
3052

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

Junior Chefs Academy

(Ages 9-14)

NEW!

The Pizza Kitchen

Also offered Saturday, 4/4

(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. 2/28/15   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
3053

Sat, Feb. 28, 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 breadmaking, 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) 

Fri. 2/28/14   10:00-2:00 

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

0 openings available

$75.00

Paul McCool

At The Culinary Center

Event/Date Description Openings/Price/Location
3054

Sat, Feb. 28, 2015 @ 6:30 PM
FWN & MBQI: COUPLES GET HOT ON THE GRILL!
 

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute    

COUPLES GET HOT ON THE GRILL

(Limited Hands On)    


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


Our own expert BBQ and Mixologist Dude, Bruce Campbell, will teach some killer grilled and smoked dishes, including a dish that is a two-time (!) “Top Ten” winner at The American Royal BBQ Competition.  Learn about grills, smokers, heat zones, types of coal and wood, cooking times and temps. 


We’ll learn and sample Smoked Stuffed Portabella Mushrooms, Smoked Cheesy Potatoes, Grilled Garden Gazpacho & Shrimp Salad, Smoked Sausage Sliders with Sweet Heat BBQ Sauce, and dessert Bruschettas such as Grilled Brioche with Mascarpone Cheese & Fruit and Pistachios. 


And for the liquid part of the evening, we’ll learn (and sample) Peachy Palmers, a Horny Toad Margarita and 2 paired wines.  Uh huh!  Told ya so!


(Dinner & Cocktails) 

Sat. 2/28/15   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

Bruce Campbell

At The Culinary Center

Event/Date Description Openings/Price/Location
3154

Sat, Feb. 28, 2015 @ 6:30 PM
FWN: KITCHEN WARS! WITH CHEF SANDY DIGIOVANNI also offered 1/16 & 4/10
 

Flavorful Weekend Nights at the CCKC™

KITCHEN WARS!

with Chef Sandy DiGiovanni

Also offered 1/16 & 4/10

(Hands On)

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


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


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

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


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


(Dinner & Wine) 

Sat. 2/28/15   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

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
3055

Sun, Mar. 1, 2015 @ 10:00 AM
BASIC COOKIE DECORATING - Rescheduled!
 

BASIC COOKIE DECORATING

Class Rescheduled -  stand by for new date!
(Hands On)

Watch their eyes when they see the amazing hand-decorated cookies!  Loads of “oohs” and “aahs” will come your way, no matter what the season, when you use techniques learned in this class. From a gingerbread man cookie cutter comes a zombie, a pilgrim or a Santa.  A simple round cookie cutter creates a pumpkin, an eyeball or a beautiful holiday ornament. You get the picture. 

Forget spending a fortune at the bakery for those cookies you have admired for so long. With these serious and useful cookie decorating techniques and tips, you can make your own colorful, whimsical and professional-looking cookies. We’ll explore various cookie decorating methods including: piping, glazing, sugar decorations and more.

Cookie decorating master, Shannon Hartnett, will show you some inspiring ways to package your cookies for gift-giving. You’ll take home the confidence and know-how to make your own personalized creations at home!

(Snacks & Take-Home Cookies)  

Sun. 3/1/15   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!

0 openings available

$55.00

Shannon Hartnett

At The Culinary Center

Event/Date Description Openings/Price/Location
2968

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

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 8)

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

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

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

PLEASE NOTE: Class on 1/18th will take place from 3:00-6:00 PM
 

Series Fee - $1125

Your registration fee includes:

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

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

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

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

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

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

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

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

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

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

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

0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3056

Mon, Mar. 2, 2015 @ 6:30 PM
KICK-BUTT PARTY PLATES!
 

Kick-Butt Party Plates!  

(Hands On)           

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

Chef Sandy DiGiovanni is talented and engaging and ALWAYS impresses with her dishes. Be prepared for entertainment as you learn how to make some of Sandy’s favorite party pleasers such as Fresh Ricotta, Crostini 3-Ways, Brie en Croute with Chutney, Pepporoni Pizza Bread and Stuffed Meatballs. 

Sandy is great at showing you ways to make amazing appetizers that don’t cost an arm and a leg and has some creative presentation ideas to share, too. We’ll dine on our tasty tidbits and toast our success with a glass of wine paired perfectly with this evening’s fare! Let’s get this party started!

(Tastings and Glass of Paired Wine) 

Mon. 3/2/15   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!

0 openings available

$60.00

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
2969

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

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

 

(Class 3)

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


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


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


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

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

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

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

0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3057

Tue, Mar. 3, 2015 @ 6:30 PM
BRUNCH FARE
 

 

Brunch Fare

(Limited Hands On)

 

Brunch is the ultimate way to slow down after a busy week by enjoying a leisurely meal with family and friends.  Culinary instructor Jill Means will start the evening by sharing her simple tips on how to pull together a perfect brunch.  Then you’ll settle in with a brunch-inspired cocktail as Jill shows you how to create scrumptious recipes that can be made days in advance, simplifying your busy calendar and allowing you more time to enjoy your guests. You’ll learn step-by-step instructions to create dishes like Sausage Spinach Quiche, Frozen Fruit Cups, Orange Rolls, and Coconut Cake.

(Tastings and Brunch Cocktail) 

Tues. 3/3/15   6:30-9:00 

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

8 openings available

$55.00

Jill Means

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3160

Tue, Mar. 3, 2015 @ 6:30 PM
9-WEEK PRO SERIES I - DAY 2
 

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

DAY 2

(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
3153

Wed, Mar. 4, 2015 @ 6:30 PM
TRUE THAI COOKING also offered 1/22
 

TRUE THAI COOKING

Also offered 1/22

(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!

(Tasting) 

Wed. 3/4/15   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!

0 openings available

$60.00

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
3058

Fri, Mar. 6, 2015 @ 6:30 PM
FWN: COOKING WITHOUT RECIPES-AN INTERACTIVE COOKING PARTY! also offered 4/18
 

Flavorful Weekend Nights at the CCKC

Cooking Without Recipes

An Interactive Cooking Party! 

Also offered 4/18

(Hands On)

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

(Tasting & Wine Pairings) 

Fri. 3/6/15   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

$75.00

Gary Hild

At The Culinary Center

Event/Date Description Openings/Price/Location
3172

Fri, Mar. 6, 2015 @ 6:30 PM
FWN:"FRENCH LAUNDRY-INSPIRED" FAVORITES
 

Flavorful Weekend Nights at the CCKC


“French Laundry-Inspired” Favorites 

A Tribute to Thomas Keller

(Hands On)


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


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


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


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


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


Bon appétit!

(Dinner & Paired Wines)  

Fri. 3/6/15   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!

 

2 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3060

Sat, Mar. 7, 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

Due to popular demand, we are also offering 
this class on the following dates:  
1/3 & 1/4 and 1/18 & 2/1

DAY 1

(Hands On)  

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

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

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

Students taking this class will receive a free Pro Series Cookware 10” sauté pan – 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. 

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

Note: this is an excellent gift for the holidays …or for yourself!

Register early as this class will fill quickly. 

(Class size limited)  

(Tastings) 

 

Sat.3/7/15 and Sun. 3/8/15    9:00-3:00 

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

3 openings available

$235.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3059

Sat, Mar. 7, 2015 @ 10:00 AM
TINY TOTS IN THE KITCHEN: TOY STORY ADVENTURES!
 

Tiny Tots in the Kitchen™

Toy Story Adventures!

(Hands On)

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

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

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

(Tastings)  

Sat. 3/7/15   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
3062

Sat, Mar. 7, 2015 @ 6:30 PM
FWN: TRADITIONAL MEXICAN TAMALES
 

Flavorful Weekend Nights at the CCKC™

Traditional Mexican Tamales

 (Hands On)

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

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

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

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

(Tastings) 

Sat. 3/7/15  6:30-9:00

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

0 openings available

$75.00

Vicky & Susy Lara

At The Culinary Center

Event/Date Description Openings/Price/Location
3159

Sat, Mar. 7, 2015 @ 6:30 PM
FWN: COOKING FOR COUPLES-DATE NIGHT AT THE EXECUTIVE CHEF'S TABLE
 

Flavorful Weekend Nights at the CCKC™

 Cooking For Couples:
Date Night at The Executive Chef's Table

(Hands On)

Enjoy a romantic evening with Executive Chef Jim Tinkham as he welcomes you to the Chefs Table with a gourmet evening you will want to recreate over and over again in your own kitchen. A menu perfect for two "luvvas" cooking together.


Your date night begins with a Creamy Three Mushroom Soup with Porcini, Shitake, Crimini mushrooms and a garnish of Swiss Emanthal Cheese, Waldorf Salad, with Granny Smith and Honey Crips Apples along with Golden Raisins simmered in A wonderful sherry wine. For the entree you will learn to prepare Sea Scallops served with Butternut Squash and Cauliflower Puree, Petite Green Beans and a delicious Lemon Butter Sauce.  Ooh, can it get any better?  Why yes, with a decadent dessert featuring chocolate!

(Dinner & Wine) 

Sat. 3/7/15   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
3060

Sun, Mar. 8, 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

Due to popular demand, we are also offering 
this class on the following dates:  
1/3 & 1/4 and 1/18 & 2/1

Day 2

(Hands On)  

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

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

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

Students taking this class will receive a free Pro Series Cookware 10” sauté pan – 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. 

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

Note: this is an excellent gift for the holidays …or for yourself!

Register early as this class will fill quickly. 

(Class size limited)  

(Tastings) 

 

Sat.3/7/15 and Sun. 3/8/15    9:00-3:00 

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

3 openings available

$235.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3063

Sun, Mar. 8, 2015 @ 6:30 PM
INTRO TO SAUCES
 

Intro to Sauces

(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. 3/8/15   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!

0 openings available

$65.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
2968

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

MAKES A PERFECT HOLIDAY GIFT!  

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 9)

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

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

Sundays beginning 1/11/15, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, 3/1 and 3/8
6:30-9:30
PLEASE NOTE: Class on 1/18th will take place from 3:00-6:00 PM

Series Fee - $1125

Your registration fee includes:

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

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

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

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

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

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

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

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

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

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

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

0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3064

Mon, Mar. 9, 2015 @ 6:30 PM
NEW! EATING CLEAN-EATING WELL!
 

CookWell!  

...because wellness begins in the kitchen!

NEW!

Eating Clean– Eating Well!

(Limited Hands On)


A lot can get in the way of eating right like packed schedules and bad days and eating out. Chef Sandy DiGiovanni will show you that it is possible to nourish yourself through ‘clean’ eating that will not only feed your body, but will also feed your soul (cause sisters and brothers you’re gonna FEEL good too!).


Tonight she’ll focus on fresh, whole foods and share her simple tips to that you’ll be able to incorporate into your daily routine right away. You’ll learn to prepare dishes like Fish en Papillote,  “Not Your Momma’s” Brussel Sprouts With Bacon & Cranberries, and more.  


Say goodbye to fast food and get ready to welcome fruits, vegetables, and leafy green to your world with open arms.  If you’re serious about changing the way you look and feel, this is the class for you! 


(Tastings) 

Mon. 3/9/15   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!

 

0 openings available

$55.00

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
2969

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

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

 

(Class 4)

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


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


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


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

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

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

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

0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3181

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

Intro to Fresh Pasta Making

Cooking with Chef Cody Hogan (Lidia’s KC) 

Moved to May 6

(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)

Tues. 3/10/15   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!

0 openings available

$65.00

Cody Hogan

At The Culinary Center

Event/Date Description Openings/Price/Location
3160

Tue, Mar. 10, 2015 @ 6:30 PM
9-WEEK PRO SERIES I - DAY 3
 

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

DAY 3

(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
3096

Wed, Mar. 11, 2015 @ 6:30 PM
HANDMADE RAVIOLI & FILLED PASTA-WITH QUICK-PAIRED SAUCES also offered on 1/13
 

Handmade Ravioli and Filled Pasta 

with Quick-Paired Sauces!

Also offered on 1/13

(Limited Hands On)

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

Tonight you’ll learn the techniques of making stuffed pasta from Chef Cody Hogan (Lidia’s Kansas City) and you’ll get your hands in the flour as you learn!  You’ll soak in the knowledge as you discover the secrets to making Chef Cody’s Egg Dough.  And you’ll learn step-by-step how to create Chef’s two favorite fillings: Cacio e Pere (cheese-filled ravioli in a cheese and pepper sauce) and the ever-popular Butternut Squash (a/k/a “zucca”).

Chef Cody will also teach some simple sauces that pair perfectly with the recipes learned in class.

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

(Tasting and Take-Home Ravioli)

Wed. 3/11/15   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! 

0 openings available

$65.00

Cody Hogan

At The Culinary Center

Event/Date Description Openings/Price/Location
3097

Thu, Mar. 12, 2015 @ 6:30 PM
NEW! LESSONS FROM A SEAFOOD CHEF-COOKING WITH SHELLFISH
 

NEW!

LESSONS FROM A SEAFOOD CHEF –

Cooking With Shellfish

(Hands On)

We may not live on the coast, but we do have access to some great shellfish here in KC.  And we also happen to have access to one of the best seafood chef's around!  Chef Richard McPeake will show you how to buy, clean & shuck shellfish, oysters, lobster and, of course, shrimp.  He'll also teach a variety of cooking methods including making a velvety shellfish broth.  We’ll learn while we make Butter Poached Shellfish, Whipped Scampi Butter, Fried Oysters with Remoulade, Lobster poached in Fresh Thyme Infused Butter and Fresh Oysters with Mignonette Sauce, and a Vinegar Shallot Sauce for Oysters. 

We’re talkin’ a Chef that created seafood concept restaurants folks!  Come learn from the best. 

(Tasting)  

Thurs. 3/12/15   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!

1 opening available

$75.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3155

Fri, Mar. 13, 2015 @ 6:30 PM
FWN: COOKING WITH JULIA - Moved from 1/18/15 (also offered 1/25)
 

 Flavorful Weekend Nights at the CCKC™

Cooking with Julia

Class moved from 1/18/15 (also offered 1/25)

(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) 

Fri. 3/13/15   6:30-9:00 

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

0 openings available

$75.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
3068

Sat, Mar. 14, 2015 @ 10:00 AM
HOMEMADE CINNAMON ROLLS - also offered 1/11 & 1/25
 

Homemade Cinnamon Rolls

Also offered 1/11 & 1/25

   (Hands On)

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

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

(Tasting)

Sat. 3/14/15   10:00-1:00 

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

5 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3069

Sun, Mar. 15, 2015 @ 10:00 AM
NEW!EXCEPTIONAL BISCOTTI, SCONES & MUFFINS
 

NEW!

Exceptional Biscotti, Scones & Muffins

(Limited Hands On)

We’re firing up the ovens and digging out the rolling pins for a fun-filled morning of baking with culinary instructor Christina Robson. She’s excited to share some of her favorite recipes and teaching you how to make fabulous Biscotti, Scones and Muffins from start to finish.

It’s a class that will elevate your baking skills as Christina shows you the secrets and short-cuts of baking delicious softer Biscotti that won’t break a tooth when you bite into it like those rock-hard versions. She’ll also show you how to modify classic Cream Scones using various fresh, frozen, and dried fruits as well as a savory cheese and herb scone. (You’ll be taking a batch of Scones dough home to bake and show off to your family too! You’re welcome.)

You’ll learn fundamental techniques to prepare and bake the “Biggest and Best Darn Muffins You’ve Ever Had”  as you experiment with different variations of add-ins like fruit, nuts, and various flavorings so that you can use these same recipes over and over, yet keep it new and fresh every time! She’ll also demonstrate how to make a versatile Lemon Curd too!

Oh, and not to worry …Christina will also tell you how to freeze all these beauties so you can pull ‘em out and dazzle company on a moment’s notice!

(Tasting, Recipes, and Take-Home Scones Dough)  

Sun. 3/15/15   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

$50.00

Christina Robson

At The Culinary Center

Event/Date Description Openings/Price/Location
3070

Sun, Mar. 15, 2015 @ 10:00 AM
MBQI - SMOKING 101-THE "ART OF SMOKOLOGY"
 

Midwest Barbecue Institute

The “Art of Smokology”®

SMOKING 101

(Demo)

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

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

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

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

Folks, this is the quintessential class on smoking!

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

(Tasting) 

Sun. 3/15/15   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
3071

Mon, Mar. 16, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: SPRING BREAK WITH CHEF SANDY-THE SICILIAN PIZZA KITCHEN!
 

Junior Chefs Academy

(Ages 9-14)

Spring Break with Chef Sandy

The Sicilian Pizza Kitchen

(Hands On)

We’re having a REAL Sicilian Pizza Party today at The Culinary Center of Kansas City™ … with a REAL Sicilian chef! The kids are gonna love Sandy DiGiovanni … she’s fun, funny and engaging! They might recognize her name and face … she was a finalist on NBC’s hit show, “America’s Next Great Restaurant” last year! Sandy will show our young chefs how to make homemade Sicilian-style “square” pizza starting with some olive-oil pizza dough … made from scratch, of course! It’s not all fun and games though because these kids are going to learn a lot about flour, yeast, measuring properly, and much more. They’ll also learn how to create an authentic (but very kid-friendly) Antipasto Salad, Garlic Bread, and a very fun Sicilian Sundae Bar for dessert! Buon appetito!

(Light Lunch) 

Mon. 3/16/15   10:00-1:00 

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

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

 

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

0 openings available

$50.00

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
3072

Mon, Mar. 16, 2015 @ 6:30 PM
MY BIG FAT GREEK COOKING CLASS - AN AUTHENTIC GREEK SPRING DINNER
 

My Big Fat Greek Cooking Class

An Authentic Greek Spring Dinner

(Limited Hands On)

Yazoo! No need to wait for the next GreekFest to experience real Greek food! Culinary instructor Beth Kelloff shares her heritage and love for Greek cooking as she leads us through a complete Greek dinner – from start to finish.

We’ll learn to make traditional Greek recipes to recreate at home in celebration of Greek Easter or as a unique dinner party menu: Roasted Lamb, Lemon Oregano Chicken and Crispy Greek Potatoes. You’ll don an apron and “get your Greek on” as we learn by cooking some of these fantastic dishes.

We’ll celebrate our culinary acumen with a glass of Greek wine, paired perfectly with this evening’s fare! Opa!

(Dinner and Glass of Paired Greek Wine) 

Mon. 3/16/15    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!

10 openings available

$60.00

Beth Kelloff

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)


(Class 5)

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


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


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


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

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

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

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

0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3132

Tue, Mar. 17, 2015 @ 10:00 AM
JUNIOR CHEFS: PRO-SERIES I-DAY 1-KITCHEN FUND & KNIFE SKILLS
 

Junior Chefs Academy

(Ages 9-14)

3-Day JCA Professional Culinary Arts Series

PRO-SERIES I

 The Fundamentals of Cooking 

(Hands On)

DAY 1

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

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

  Tues., 3/17; Wed. 3/18; Thurs. 3/19

10:00-2:30  

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

Series fee of $375 includes:

  • Light lunches
  • An 8-inch stainless steel sauté pan from our NEW Pro Series Cookware line! 
  • Tastings
  • Binder for all recipes and handouts

These three classes cannot be taken individually as they build upon the previous day’s experiences.  

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

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


  Day 1:  Kitchen Fundamentals and Knife Skills

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

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

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

3 openings available

$375.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3160

Tue, Mar. 17, 2015 @ 6:30 PM
9-WEEK PRO SERIES I - DAY 4
 

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

DAY 4

(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
3073

Wed, Mar. 18, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY - LET'S MAKE TAMALES!!
 

Junior Chefs Academy

(Ages 9-14)

Let’s Make Tamales!

(Hands On)

There is no denying the culinary fan base that surrounds authentic Mexican tamales. And kids love making them just as much as the adults do! We just happen to have sisters Vicky and Susy Lara “in da house” to show them how it’s done. In case you didn’t know, tamales are incredibly versatile … they can be breakfast, lunch, dinner, dessert or appetizer. They can be made with meat, cheese, fruit or any combination and served with any number of sauces.

Today our two tamale experts share coveted family recipes, secrets and techniques as they teach our Junior Chefs how to make Chicken Tamales with Tomatillo Sauce. They’ll have them rolling like a pro in no time! They’ll also learn to make accompaniments like perfect Mexican Rice, Pico de Gallo, and Homemade Tortilla Chips.

We’ll celebrate our tamale-making success with the perfect south-of-the-border dessert… Fresa con Crema!

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

And here’s a bonus…you’re Junior Chef will get to take home half dozen tamales to share with the family!

(Tastings)

Wed. 3/18/15   10:00-12:30 

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

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

 

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

11 openings available

$55.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3132

Wed, Mar. 18, 2015 @ 10:00 AM
JUNIOR CHEFS:PRO-SERIES I-FUND OF COOKING- DAY 2 -SAUCES
 

Junior Chefs Academy

(Ages 9-14)

3-Day JCA Professional Culinary Arts Series

PRO-SERIES I

 The Fundamentals of Cooking 

(Hands On)

DAY 2

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

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

  Tues., 3/17; Wed. 3/18; Thurs. 3/19

10:00-2:30  

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

Series fee of $375 includes:

  • Light lunches
  • An 8-inch stainless steel sauté pan from our NEW Pro Series Cookware line! 
  • Tastings
  • Binder for all recipes and handouts

These three classes cannot be taken individually as they build upon the previous day’s experiences.  

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

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


  Day 1:  Kitchen Fundamentals and Knife Skills

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

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

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

3 openings available

$375.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3166

Thu, Mar. 19, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "ACE OF CUPCAKES" COMPETITION also offered 2/21 & 2/22
 

Junior Chefs Academy

(Ages 9-14)

“Ace of Cupcakes”

Competition

also offered 2/21 & 2/22

(Hands On)

Join us for our newest Junior Chef Class 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 Take-Home Cupcakes)   

Th. 3/19/15   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

$50.00

Shannon Hartnett

At The Culinary Center

Event/Date Description Openings/Price/Location
3132

Thu, Mar. 19, 2015 @ 10:00 AM
JUNIOR CHEFS: 3-DAY PRO-SERIES I-DAY 3-MEATS & POULTRY
 

Junior Chefs Academy

(Ages 9-14)

3-Day JCA Professional Culinary Arts Series

PRO-SERIES I

 The Fundamentals of Cooking  

(Hands On)

DAY 3

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

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

  Tues., 3/17; Wed. 3/18; Thurs. 3/19

10:00-2:30  

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

Series fee of $375 includes:

  • Light lunches
  • An 8-inch stainless steel sauté pan from our NEW Pro Series Cookware line! 
  • Tastings
  • Binder for all recipes and handouts

These three classes cannot be taken individually as they build upon the previous day’s experiences.  

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

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


  Day 1:  Kitchen Fundamentals and Knife Skills

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

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

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

3 openings available

$375.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3074

Fri, Mar. 20, 2015 @ 6:30 PM
FWN: COUPLES THAI ONE ON!
 

Flavorful Weekend Nights at the CCKC™

Couples Thai One On!

(Hands On)                     

Discover the secrets of exotic “True Thai” cooking as we achieve the perfect flavor balance to touch and delight every taste bud. We’ll guide our couples through this fascinating world of spices and flavorful dishes and teach you the fundamentals of cooking Thai as we learn to make dishes like Red Curry Chicken, Spring Rolls, Stir-Fry Mixed Vegetables in Chili Garlic Sauce, and Pad Thai.

(Dinner & Wine) 

Fri. 3/20/15   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

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
3075

Fri, Mar. 20, 2015 @ 6:30 PM
FWN: GREAT FOR COUPLES: THE CHEF'S TABLE: PAIRING FOOD & WINE
 

 Flavorful Weekend Nights at the CCKC™


GREAT FOR COUPLES:

The Chef’s Table: Pairing Food & Wine

(Hands On)

Chef Jim Tinkham is as passionate about wine as he is about food!  We’re in luck tonight because you’re going to get the best of both worlds as he shares simple rules for pairing wine with various favor profiles PLUS teaches you how to make some great dishes such as Seared Salmon with Chardonnay Reduction and Citrus Cream, Chicken Saltimbocca (an amazing flavor!)


Whether you just want to understand the wine list when you’re dining out or make your around a wine shop, this class is your “go to” class!  How to pair with Asian dishes, barbecue, delicate fish dishes, Mexican … you name it.  We’ll take a trip through the awesome of world of flavor profiles as we taste small plates with the various wine choices best suited for that dish. A great class with lasting benefit … from an experienced Chef and oenophile!

 

(Tasting & Wine Pairings)  

Fri. 3/20/15   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!

2 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3076

Sat, Mar. 21, 2015 @ 10:00 AM
NEW! SUNDAY PORK ROAST DINNER
 

NEW!

Sunday Pork Roast Dinner

(Demo)

Sunday dinners evoke memories of delectable aromas, family and friends around the table and well-prepared, hearty food using recipes that have been passed down throughout the years.

Join Barry and Meta West for this special cooking event as they teach you how to prepare a classic pork dinner that is perfect for casual family dinners or entertaining. You’ll get loads of culinary instruction they demonstrate sauce making procedures, knife skills, and many other cooking techniques.

You’ll learn to prepare Barry’s “famous” Peppered Pork Loin with Mustard Sauce and perfectly-paired side dishes like Fruit & Nut Salad, Buttermilk Mashed Potatoes, and a medley of Sautéed Vegetables.

We’ll end the class with a Chocolate Walnut Torte. The aromas as they teach this cozy dinner will be worth the class fee alone! 

(Tastings) 

Sat. 3/21/15   10:00-12:30 

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

15 openings available

$50.00

Meta & Barry West

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3077

Sat, Mar. 21, 2015 @ 10:00 AM
NEW! HERITAGE BREADS: HOT CROSS BUNS & EASTER BREAD
 

NEW!

Heritage Breads:

Hot Cross Buns & Easter Bread

(Hands On)


All countries have their own versions of heritage breads that are indicative of various holiday celebrations throughout the year. Hot Cross Buns are soft, slightly sweet, spiced yeast rolls that are speckled with currants or raisins and are a longstanding Easter tradition in England. They’re marked with a cross on top (hence the name), that represents a crucifix and are typically enjoyed by families on Good Friday each year.


The Easter bread is typical of many such breads from Europe in that it features rich flavors and add-ins (butter, sugar, eggs, vanilla, raisins, and almonds) that were too extravagant for daily breads.


Join master baker Paul McCool Fundamentals as he takes you back in time with step-by-step guidance through the dough preparation, fermentation, shaping, and baking of these delicious breads.


(Tasting) 

Sat. 3/21/15   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
3078

Sat, Mar. 21, 2015 @ 6:30 PM
FWN: SPANISH TAPAS: SMALL SIZE - HUGE FLAVOR!
 

Flavorful Weekend Nights at the CCKC™

Spanish Tapas:

Small Size - HUGE Flavor!

(Hands On)


Although tapas originated in restaurants and bars throughout Spain, it didn’t take long for these tasty “small plates” of goodness to catch on here in the U.S. They may be small in size, but these tasty dishes are HUGE in flavor, which you’ll discover for yourself this evening!


Tonight you’ll work alongside Chef Gary Hild as you prepare a variety of tempting tapas that you can recreate at home and serve as appetizers for a dinner party or as a light dinner for your family.


Our menu includes Sizzling Garlic Shrimp, Frisee Salad with Apples and Honeyed Bacon, Coca (Spanish-style pizza) with Candied Red Peppers, Madrid-Style Meatballs, and White Chocolate Mousse with Passion Fruit Gelee.


Did you know that in Spain, tapas are traditionally served with Spanish sherry or Madeira? Don’t ya think we should have some of that tonight, too? Absolutely!

(Dinner & Wine) 

Sat. 3/21/15   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!

0 openings available

$75.00

Gary Hild

At The Culinary Center

Event/Date Description Openings/Price/Location
3221

Sat, Mar. 21, 2015 @ 6:30 PM
SPECIAL ENGAGEMENT! "COOKING LESSONS" WITH CHEF DEBBIE GOLD-SOLD OUT-2ND CLASS ADDED ON 3/22! !
 

Flavorful Weekend Nights at the CCKC™

Sorry...this date is sold out.

Not to worry.....we have added a 2nd day to our schedule

on Sunday 3/22/15! Please go to that date to register! 

Special Engagement!

"COOKING LESSONS"

WITH CHEF DEBBIE GOLD

(Limited Hands On)

Rarely does one get an up-close-and-personal glimpse inside the mind of a James Beard Award winning chef.  Not to mention a Top Chef Masterparticipant, owner of the legendary "40 Sardines Restaurant" and Executive Chef of "The American Restaurant" here in Kansas City.  And that’s only part of her resume!  Did I mention her experience at "Charlie Trotter’s"


Join us tonight for a very special cooking class with Chef Debbie Gold who will engage us with her expertise and her stories as she teaches us some of her favorite dishes.  You’ll even get a bit of hands-on experience this evening with Chef Gold at your side. 


Tonight’s menu includes:  Soubise Risotto with Poached Egg and Mulled Apple Cider, Whole Roasted Cauliflower with Bacon and Almond Crumble and Red Wine Braised Short Rib with Polenta, Toasted Garlic and Parsley. 


Chef Gold’s pastries are legendary so we will also learn her version of a classic Lemon Meringue Pie. 

Class size is limited so register early.  


(Includes Cooking Class, Dinner & Paired Wine)

Sat. 3/21/15   6:30-9:00   $125/person 

 Chef Debbie Gold

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

$125.00

Debbie Gold

At The Culinary Center

Event/Date Description Openings/Price/Location
3079

Sun, Mar. 22, 2015 @ 1:00 PM
KNIFE SKILLS also 4/26
 

KNIFE SKILLS

Also offered on 4/26

(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. 3/22/15   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
3080

Sun, Mar. 22, 2015 @ 1:00 PM
BREAD MAKING 101
 

Bread Making 101

(Hands On)


You’ll be rolling in the dough (literally) with this comprehensive class that will definitely turn you into a bread maker! Meta and Barry West share their extensive background in baking as they teach you to make:

 

o       Shortcut Sourdough French Baguettes. (How to make a sourdough starter & traditional yeast method plus French bread shaping techniques; you’ll take some starter home with you!)


o       “No-Knead 5-Minute” Artisan Bread (A free-form loaf using a “cool rise & no knead” technique – holy cow!  Forget everything you thought you knew about conventional bread making!)


o       An old-fashioned Cracked Wheat Berry Bread.  (A traditional yeast method and traditional loaf shaping techniques; you will create this dough from scratch, knead it, let it rise, then create a free form loaf to take home with you.)


o       Beef ‘n Pepper Braid  (A “rapid mix, cool rise” yeast method refrigerator dough that can be used for rolls, traditional loaves or even for cinnamon rolls; also easy braiding technique. You’ll make this dough and then shape it into sandwich bread and eat your efforts for lunch!) 

  

That’s a lot of dough my friends! You’ll get some hands-on practice along the way so roll up those sleeves you bread-maker wannabes as you work in teams to mix and shape the refrigerator dough into meat-filled braided sandwich bread. You’ll learn about the various types of bread flours, ways to proof yeast, the difference between conventional and rapid mixing methods, what pans work best for baking, how to determine if breads are baked all the way through … and lots more.


We’ll take a break during the class for a light lunch which will include some of our lovely breads, sampled with a variety of flavored dipping oils and vinegars compliments of The Tasteful Olive located right here in Downtown Overland Park!


As a bonus, you’ll take home a small loaf of the Cracked Berry Wheat Bread, a container of sourdough starter to continue the bread making in your own kitchen plus a sample of some beautiful flavored olive oil!


(Please bring a 2-cup capacity plastic container for your Take-Home Sourdough Starter.)

 (Light Lunch) 

Sun. 3/22/15   1:00-4:30

 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

$65.00

Barry & Meta West

At The Culinary Center

Event/Date Description Openings/Price/Location
3081

Sun, Mar. 22, 2015 @ 6:30 PM
NEW! FWN: PARTIES THAT COOK - MENUS FOR INTERACTIVE DINNERS WITH FRIENDS
 

Flavorful Weekend Nights at the CCKC™

NEW! 

Parties That Cook!

Menus for Interactive Dinners with Friends

It’s fun to cook together with friend,s right?  Take the stress out of entertaining with a couple of menus that let your guests do the cooking with you. 

We’ll learn the art of pan-searing with a chicken dish that is punctuated with mushrooms and goat cheese but that can be easily varied  to suit your mood.  How about how to make a risotto that also has several variations.  Then there’s a killer sautéed kale dish and a Berry Napoleon, once again all capable of switching up easily depending on desire, season, or just what’s in the frig.   

It’s all good because these dishes also allow your peeps to still be able to chat it up and have a little wine at the same time.  Simple ingredients and classic recipes create fabulous food.  Now set the table and let the party begin!  

(Dinner and Wine)  

Sun. 3/22/15   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!

20 openings available

$65.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3245

Sun, Mar. 22, 2015 @ 6:30 PM
SPECIAL ENGAGEMENT! "COOKING LESSONS" WITH CHEF DEBBIE GOLD-2ND DATE ADDED TO SCHEDULE!
 

Flavorful Weekend Nights at the CCKC™

ADDED TO SCHEDULE!

Special Engagement!

"COOKING LESSONS"

WITH CHEF DEBBIE GOLD

(Limited Hands On)

Rarely does one get an up-close-and-personal glimpse inside the mind of a James Beard Award winning chef.  Not to mention a Top Chef Masterparticipant, owner of the legendary "40 Sardines Restaurant" and Executive Chef of "The American Restaurant" here in Kansas City.  And that’s only part of her resume!  Did I mention her experience at "Charlie Trotter’s"


Join us tonight for a very special cooking class with Chef Debbie Gold who will engage us with her expertise and her stories as she teaches us some of her favorite dishes.  You’ll even get a bit of hands-on experience this evening with Chef Gold at your side. 


Tonight’s menu includes:  Soubise Risotto with Poached Egg and Mulled Apple Cider, Whole Roasted Cauliflower with Bacon and Almond Crumble and Red Wine Braised Short Rib with Polenta, Toasted Garlic and Parsley. 


Chef Gold’s pastries are legendary so we will also learn her version of a classic Lemon Meringue Pie. 

Class size is limited so register early.  


(Includes Cooking Class, Dinner & Paired Wine)

Sun. 3/22/15   6:30-9:00   $125/person 

 Chef Debbie Gold

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

$125.00

Debbie Gold

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3082

Mon, Mar. 23, 2015 @ 6:30 PM
CHINESE "TAKE-OUT"-AMERICAN FAVORITES!
 

Chinese “Take-Out” -

American Favorites!

(Limited Hands On)

About once a week we get Chinese take-out at our house. We love the fresh tastes, crisp crunch, and flavorful combinations. Who doesn’t!

We were more than thrilled when Executive Chef Sophia Chatfield told us she wanted to teach a class on America’s favorite Chinese “take-out” dishes. After tonight’s class, we’ll be armed with time-tested recipes, essential techniques, and the knowledge to make our OWN “take-out” favorites!

We learn best by doing, so we’ll put on an apron and get our hands in on some of the prep and cooking tonight alongside Chef Sophia (you’ll LOVE her) as we learn how to make: Crab Rangoon, Lo Mein, General Tso Chicken and the ever-popular Fried Rice.

What an incredible line-up … what a popular event this is going to be!

Book early … we bet it’ll fill up fast!

(Tasting) 

Mon. 3/23/15   6:30-9:00  

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

0 openings available

$55.00

Sophie Chatfield

At The Culinary Center

Event/Date Description Openings/Price/Location
2969

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

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)


(Class 6)

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


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


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


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

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

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

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

0 openings available

$1125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
3083

Tue, Mar. 24, 2015 @ 6:30 PM
NEW! FRESH PASTA-MAKING WITH SEMOLINA...INCLUDING GNOCCHETTI also offered on 1/27
 

NEW!

Fresh Pasta-Making with Semolina

…including Gnocchetti
Also offered on 1/27

(Limited Hands On)

Nothing beats fresh pasta made with simple semolina, a special variety of wheat flour.  It’s just like our Italian Momma’s used to make! And when it comes to using a pasta maker, you’ll be delighted with the superior results when you switch from all-purpose wheat flour to a high quality semolina. 

Join Chef Cody Hogan for a class on pasta making using semolina including the famous “gnocchetti.”  What’s that you say?  Come and find out.  Also learn a Sausage and Onion Sauce, Garganelli (or Fuzi) Boscaiolo and Tonarelli Cacio e Pepe. 

(Tasting & Gnocchi Board) 

Tues. 3/24/15   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!

 

17 openings available

$70.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3160

Tue, Mar. 24, 2015 @ 6:30 PM
9-WEEK PRO SERIES I - DAY 5
 

ADDED TO SCHEDULE! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

DAY 5

(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
3084

Wed, Mar. 25, 2015 @ 6:30 PM
NEW! SEARED MEATS & PAN SAUCES IN 10 MINUTES!
 

NEW!

Seared Meats & Pan Sauces in 10 Minutes!

(Hands On)

Searing meat is 100% about building flavor. The meat hits the scorching hot pan and the surface instantly begins to caramelize.  When this meat and that flavor that comes with it from the pan hits a stew or braise or roast, we’re talkin’ deep savory flavor that we crave on a cellular level…the one that makes us want to lick our plates. 

And then there are quick sauces you can make from that pan as well that will make you wanna slap your granny!  You heard me.  Let’s learn how to do it from a consummate professional, Chef Richard McPeake. 

(Tastings) 

Wed. 3/25/15   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!

9 openings available

$60.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3085

Thu, Mar. 26, 2015 @ 6:30 PM
NEW! OLD SCHOOL MEXICAN FAVORITES!
 

NEW!

Old School Mexican Favorites!

(Hands On)

Do it up old school and add a little spice in your menu as Chef Jesse Vega takes you on a journey to re-create some of his all-time Mexican favorites!  This traditional, yet not-your-normal, Mexican menu is sure to add a kick to your day with a tasty Fideo, a toasted pasta dish, Chili Relleno (ooh!) stuffed with Chihuahua Cheese and a Ground Beef Chimichanga. Don’t forget the Chips & Salsa. 

The best ending to a great Mexican meal and a grand Ole’ is with a Columbian Snowball – ok, not Mexican but it’s topped with Kahlua Chocolate Sauce!  Need I say more?! 

(Tastings) 

Thurs. 3/26/15   6:30-9:00

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

 

3 openings available

$60.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3086

Fri, Mar. 27, 2015 @ 6:30 PM
FWN: GASTRO PUB FARE
 

Flavorful Weekend Nights at the CCKC™

GASTRO PUB FARE

(Limited Hands On)

A Gastropub is a bar or restaurant that serves high end beer and food.  The word is a “portmanteau” of “gastronomy” and “pub.” (Learned a word there didn’t you?) They originated in the United Kingdom in the late 20th century and represented a step up from the normal practice of serving beer with bland bar food.  They called this new food “pubgrub” and renamed their concept as a “gastropub.”   This concept took off in the early 90’s in the U.S. and is going strong. 

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

Get ready to put on an apron and do some of the cooking as we learn how to prepare gastro pub fare (with her special twist of course!) such as Union Square Roasted Nuts, The Spotted Pit’s Deviled Eggs, Devils on Horseback, and Guinness Beef Stew over Creamy Polenta, among others. There will also be a very cool and hip Italian version of a classic gastro pub dish … but you’ll have to attend to get that secret! 

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

(Dinner & Cocktails) 

Fri. 3/27/15   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!

12 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3087

Fri, Mar. 27, 2015 @ 6:30 PM
NEW! FWN & MBQI: COUPLES MIX IT UP IN THE KITCHEN...WITH A MIXED GRILL COOKING CLASS!
 

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute

NEW!

COUPLES MIX IT UP IN THE KITCHEN

… with a Mixed Grill Cooking Class

(Hands On)

It’s Friday night so let’s spice it up, mix it up, jazz it up and try something new for a change.  I’m talkin’ some savory Mixed Grill cooking right in your own backyard. 

Chef McPeake will teach us how to create a delectable meal containing grilled meats, fish and vegetables, all at the same time. There really are some fundamentals that you need to know when doing this kind of cooking such as timing of the dinner, how to cut your meat for faster grilling times, high and medium temperature grilling, the ”Plancha” grilling method, and plate presentation. 

The menu will consist of Herb Spiced Beef Medallions, Dill Cured Salmon and Grilled Asparagus Rafts finished with a Fresh- Made Béarnaise Sauce, among others.  Mix it up with yo baby! 

(Dinner & Wine)   

$150 per couple

Fri. 3/27/15   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!

0 openings available

$150.00

Richard McPeake

At The Culinary Center

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
3090

Sat, Mar. 28, 2015 @ 10:00 AM
MORE GLUTEN-FREE MADE EASY
 

CookWell! 

...because wellness begins in the kitchen!

MORE Gluten-Free Made Easy

(Limited Hands On)

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

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

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

(Tasting) 

Sat. 3/28/15  10:00-12:30

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

22 openings available

$60.00

Katie Newell

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!

8 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
NEW! FWN: GREAT FOR COUPLES: An Elegant Dinner Inspired by Greystone-Napa also offered 1/31/15
 

Flavorful Weekend Nights at the CCKC™

NEW! 
Great for Couples!

An Elegant Dinner Inspired by Greystone-Napa
Also offered on 1/31/15 

(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 

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

10 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
NEW! TUSCAN FAVORITES WITH CHEF CODY HOGAN
 

NEW! 

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!

 

14 openings 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
NEW! FWN &MBQI! COUPLES DO IT ON THE BACK PORCH....GRILL "PARTY FOODS", THAT IS!
 

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute

NEW!

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!

1 opening available

$150.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3162

Fri, Apr. 3, 2015 @ 6:30 PM
FWN: DATE NIGHT IN "LITTLE ITALY" also offered 1/31/15
 

Flavorful Weekend Nights at the CCKC™

Date Night in “Little Italy”
Also offered 1/31/15

     (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!

10 openings available

$75.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3152

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

Junior Chefs Academy

(Ages 9-14)

NEW!

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 @ 6:30 PM
NEW! FWN: EATING YOUR WAY THROUGH ITALY-BASILICATA, SICILY & CALABRIA
 

Flavorful Weekend Nights at the CCKC™

NEW!

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   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
3101

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

 Flavorful Weekend Nights at the CCKC™

NEW!

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!


6 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!

 

5 openings 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!

9 openings 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 1/16 & 2/28
 

 Flavorful Weekend Nights at the CCKC™

KITCHEN WARS!

with Chef Sandy DiGiovanni

Also offered 1/16 & 2/28

(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!

6 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3135

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

NEW!

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!

18 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!

31 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
NEW! THINK OUTSIDE THE (CRACKER) BOX! - HOMEMADE CRACKERS
 

CookWell!  

...because wellness begins in the kitchen!

NEW!

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! 

15 openings available

$50.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3108

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

CookWell!  

...because wellness begins in the kitchen!

NEW!

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! 

17 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
NEW! THE GAY GOURMET - JUST LIKE NONNA USED TO MAKE!
 

NEW!

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
NEW! FWN: MEXICO THE BEAUTIFUL!
 

Flavorful Weekend Nights at the CCKC™

 NEW!

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!

12 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3111

Fri, Apr. 17, 2015 @ 6:30 PM
NEW! FWN: LET'S GO RETRO! CRAFT COCKTAILS AND GROOVY APPETIZERS
 

Flavorful Weekend Nights at the CCKC™

NEW!

LET’S GO RETRO! 

Craft Cocktails and Groovy Appetizers

(Limited Hands On)

   

Let’s go all Retro “Mad Men” tonight and learn the right way to make vintage “craft cocktails” such as Manhattan, Sidecar and Rob Roy as well as “way back” and “groovy” appetizers like Angels on Horseback and Fondue.  


Chef Charlie Hammond is a Mad Man himself and does a great job of making you feel comfortable to DIY.  We’ll sample the cocktails like along with our happenin’ apps in a delightful evening of fun and tasty goodness. 


Throw on your best Don Draper duds and join us.  It’s all making its way back into the “now”, ya know?  You’ll get a bit of hands-on experience yourself this evening.  Come and learn where it all began.  


(Dinner & Wine)  

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!

 

12 openings available

$75.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3112

Sat, Apr. 18, 2015 @ 10:00 AM
NEW! HERITAGE BREADS: SALT STICKS AND BIALYS
 

NEW!

Heritage Breads:

Salt Sticks and Bialys

(Hands On)


Salt Sticks and Bialys have been beloved tradition for generations of New Yorkers, but now a fading memory for most.  Salt sticks feature a crisp crust and an airy crumb and are coated with fragrant caraway seeds.  Bialys (more formally, bialystoker kuchen, for their origin in Bialystok, Poland) are notable for the ridiculously tasty onion/poppyseed schmear that fills the center of their distinctive, wading-pool shape.


Today, you’ll roll up your sleeves and join master baker as he teaches you the fundamentals of creating these mouthwatering traditional breads. Throughout class you’ll learn essential skills that we can apply to your future baking endeavors including measuring, mixing, kneading, fermenting, shaping, and baking.


(Tasting) 

Sat. 4/18/15   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! 

23 openings available

$60.00

Paul McCool

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 offered 3/6
 

Flavorful Weekend Nights at the CCKC™

Cooking Without Recipes –

An Interactive Cooking Party!

Also offered 3/6

(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!

 

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

(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!

34 openings available

$40.00

Gary Hild

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!

3 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!

11 openings available

$55.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3120

Sat, Apr. 25, 2015 @ 6:30 PM
NEW! FWN: COOKING FOR 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: PARTIO 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!

13 openings 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!

 

12 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!

3 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!

18 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! 

21 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
NEW! COOKING FOR CANCER RECOVERY & PREVENTION
 

CookWell! 

...because wellness begins in the kitchen!

NEW! 

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! 

15 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:COOKING FOR COUPLES: A ROMANTIC CHATEAUBRIAND DINNER FOR TWO!
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples 

A Romantic Chateaubriand Dinner for Two

(Hands On)

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

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

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

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

(Dinner & Paired Wine) 

Fri. 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!

 

2 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: COOKING FOR 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!

 

 

3 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!

18 openings available

$75.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3174

Sun, May. 3, 2015 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: RISE & SHINE! IT'S BREAKFAST TIME!
 

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) 

Sun. 5/3/15   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
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!

16 openings available

$85.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3259

Mon, May. 4, 2015 @ 6:30 PM
PARTY FOOD - WITH AN ASIAN FLAIR!
 

Party Food

With an Asian Flair! 

(Hands On)

Sophia Chatfield, who is Indonesian AND an Executive Chef (!) reveals the secrets behind her favorite appetizer recipes: Crab Rangoon, Thai Spring Rolls, Lamb Skewers, Chicken Satay and Mayo Shrimp. You’ll garner a powerhouse of cooking advice and techniques from this talented (and very likable!) chef … as well as presentation ideas to make your next party “sparkle and shine!” With a party-pleasin’ menu like this one, your guests are sure to linger until the very last morsel disappears!

(Tasting)

 

Mon. 5/4/15    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!

17 openings available

$60.00

Sophie Chatfield

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!

13 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: 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: MOLTO MANGIA!
 

Flavorful Weekend Nights at the CCKC™

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 

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

18 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
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!

 

2 openings available

$60.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3210

Sat, May. 9, 2015 @ 10:00 AM
GREAT CLASS IDEA FOR MOTHER'S DAY!! HOMEMADE CINNAMON ROLLS
 

Great Class Idea 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 

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

9 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3269

Sat, May. 9, 2015 @ 6:30 PM
FWN: COOKING WITHOUT RECIPES-AN INTERACTIVE COOKING PARTY!
 

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!

18 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 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!

17 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!

16 openings available

$55.00

Jill Means

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3224

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

Flavorful Weekend Nights at the CCKC™

Cooking for Couples 

A Romantic Chateaubriand Dinner for Two

(Hands On)

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

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

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

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

(Dinner & Paired Wine) 

Fri. 5/1515   6:30-9:00 

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

18 openings available

$75.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
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!


14 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!

8 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 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!

17 openings available

$310.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3226

Sun, May. 17, 2015 @ 6:30 PM
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
 

 

TRUE THAI COOKING 

(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!

18 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!

18 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!

18 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 

 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your 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
3164

Sun, May. 24, 2015 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: BAKE IT UP WITH GIRLS & DOLLS! Also 1/24
 

Li’l Kids in the Kitchen™

(Ages 5-8)

Bake It Up With Girls & Dolls!
Also 1/24/15 

(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!

 

18 openings available

$60.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3248

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

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!

 

18 openings available

$65.00

Bruce Campbell

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!

 

17 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: COOKING FOR 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 - especially since it's Valentine's Day weekend? 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!

 

5 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!