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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
3925

Mon, Aug. 29, 2016 @ 6:30 PM
SOUP, GLORIOUS SOUP
 

SPECIAL LAST-MINUTE DEAL!
Was $55.  SAVE 10% - NOW $49.50

If I have a favorite thing to eat and cook, then it is probably soup. Today, we will look at the structure of great soup, how we build and layer the flavors. Soup can be as simple as broccoli - vibrant green velvet texture and two ingredients, or the fantastically complex flavors of chowder built with potato and corn and flavored with clams or chicken.

Today’s instructor, Richard McFarlane-Clark, is a master chef with an extensive culinary resume. He’ll begin our class by showing you how to make a basic tomato soup in just 15 minutes, from scratch, then divide it into batches that will be used to make 3 delicious soups - a Basic Scented Tomato Soup, a velvety Creamed Tomato Soup, then a rich Truffled Tomato Soup. All of these beauties are sure to amaze even the most discerning guest.

Then, we will look at soup meals and hearty rich meat and vegetable soups that are still quick cheap and easy to make. Once you learn the basics, your only limit will be your imagination. The vegetable drawer in the bottom of the fridge will never again be full of old sad wilted vegetables because you will have used them and your great creative energy to make fresh appetizing tasty healthy soup that everyone will love.

(Tasting) 

(Demonstration Class)

 

Mon. 8/29/16   6:30-9:00 

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

 

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

$49.50

Richard McFarlane-Clark

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3927

Wed, Aug. 31, 2016 @ 6:30 PM
FRENCH STREETSIDE CAFE
 

Dining in Paris doesn't have to mean pheasant under glass. True Parisian food can be found in the City's neighborhood bistros and cafés - casual and warm restaurants with streetside dining that feature classic French dishes. There are hundreds of these unique, boisterous, and delicious places all over town that have delighted diners for over a century. Over bowls of savory ragout, platters of tempting Coq au Vin, and glasses of regional wine, customers have shared the warm and lively atmosphere that makes a simple evening in Paris memorable. 


Call your friends and catch a cab on the Champs-Elysees to join us as Chef Jim Tinkham shows you how to create the food and ambiance of a French streetside cafe, right down to the hand-made baguettes. Here’s the menu:  Arugula Frisee Salad with Fine Herbs, 3 Grain Mustard and Balsamic Vinaigrette topped with Goat Cheese and Roasted Nuts, Escargot Marchand De Vin, and elegant Chicken A la Oscar, Creamed Spinach, Classic Bistro-Style Gratin Dauphinoise, French Gratin Potatoes, and a classic Bananas Foster. Bon appétit! 


(Tasting)  


(Hands On)

 

Wed. 8/31/16   6:30-9:00 

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

 

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

0 openings available

$65.00

Jim Tinkham

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3958

Thu, Sep. 1, 2016 @ 6:30 PM
MIDWEST BBQ INSTITUTE: GIRLS NIGHT OUT! GRILLS GONE WILD!
 

SPECIAL LAST-MINUTE DEAL!
Was $65.  SAVE 15% - NOW $55.25

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!  The one and only Bruce Campbell, an award-winning BBQ Pro, hosts this interactive “Grills Gone Wild” event!

Let’s start with a unique cocktail (duh!) … perhaps a Pomegranate Margarita? Then, we’ll don an apron (Hey, why don’t you bring your cutest apron with you!) and cook alongside this consummate professional 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 dishes too! 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 Fruit Cobbler.

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

(Dinner)

Hands On

Thurs. 9/1/16     6:30-9:00 

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

Offering serious educational curriculum dedicated to the art and science of grilling and smoking, our Midwest BBQ Institute™ classes are taught by some of the finest BBQ instructors in the world….right here in Kansas City! Classes are offered on a continuing basis through the year with new topics and classes added continuously. Customized BBQ events are available too!   For more information about the Midwest BBQ Institute™,  click here 

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

9 openings available

$55.25

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3928

Fri, Sep. 2, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! FOODS OF SICILY
 

SPECIAL LAST-MINUTE DEAL!
Was $75.  SAVE 15% - NOW $63.75

Tonight, we salute Sicily as we savor the cuisine of Chef Sandy DiGiovanni’s heritage.  Sicily, the largest island in the Mediterranean Sea, is often referred to as “God’s Kitchen” because of its long history of producing magnificent foods. We’re fortunate to have Chef Sandy teach us her cherished Sicilian family recipes … as she knows them like no other!

We’ll learn (and taste, of course) Grilled Shrimp Insalata,  Pasta alla Norma (pasta with eggplant and ricotta); Sicilian Breaded Pork Chops with Roasted Potatoes and Olives; and a deliciously tempting dessert ravioli called Torte di Mele. You’ll even roll up your sleeves, put on an apron and do some cooking next to this fun, lovable and talented chef. With the sights and aromas filling our kitchen, you’ll imagine you ARE in Sicily when you join Chef Sandy at the table! Salute!

(Tasting) 

(Limited Hands On)

Fri. 9/2/16   6:30-9:00 

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

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

 

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

$63.75

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3959

Fri, Sep. 2, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES MIX IT UP! SAUTE DATE NIGHT!
 

SPECIAL LAST-MINUTE DEAL!
Was $75.  SAVE 15% - NOW $63.75

Learning the art of sauté is the perfect date night for couples who want to “mix things up”…..er, in the kitchen, that is! (C’mon, now!) It’s easy to master this skill…all you have to do is get in there and DO IT!

In this high hands-on class, you and your sweetie will learn stirring, whisking, and sauté techniques; then break out to your hands-on station and practice what you’ve learned. It’s a non-stop evening of cooking and tastings as you learn and cook classic dishes like Sautéed Portabella Mushrooms in Balsamic Butter Sauce, Pan Sautéed Beef Fillet with Steak Diane Sauce, Peppered Salmon Fillet with Rusty Nail Cream Sauce, and Shrimp Scampi. Let’s whip things up it up in the kitchen!

(Tasting) 

Hands One 

Fri. 9/2/16    6:30-9:00 

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

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

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

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

 

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

$63.75

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3956

Sat, Sep. 3, 2016 @ 8:00 AM
COOKWELL: A "WHEEL-Y" COOL COOKING CLASS FOR THE BICYCLE ENTHUSIAST..THAT BEGINS WITH A RIDE!
 

Here’s a class for you crazy cyclist’s out there – bicyclist’s, that is! You know who you are. Bring your bikes, because this special class will start off a little differently by meeting early in the morning right outside of our kitchens, say around 8:00 a.m., and enjoy a 90-minute bike ride.

Then, we’ll “cycle” right into a cooking class when we return-all led by Executive Chef, Gary Hild, who specializes in health and nutrition to support the athlete (He’s also a dedicated cyclist, himself!). Trust me, he knows what he’s talking about! See how it all fits together there?  It will be the ultimate Saturday morning for all of you bicycle-riding sports enthusiasts as we focus on dishes that support your health and vitality.  

If you’re an athlete, whether amateur, professional or a “weekender,” you, no doubt, are conscious about how you need to eat to support your active lifestyle. Athletes need recipes that are nutritious, designed to fuel the work they do with their bodies, and quick enough to ensure the time it takes to exercise.

In addition to being an excellent chef and teacher, Chef Gary is an accomplished runner, having participated in 17 marathons (twice in the Boston Marathon) –and, he continues to practice a healthy diet and active lifestyle and has much to “bring to the table” in the way of recipes, cooking techniques, and methods to produce the high-energy meals and snacks that athletes need.He’ll cover healthy (and easy) recipes like All-Natural Chocolate Peanut Butter Bars, and more. (Yum!)

Of course, we’ll have tastings …and lots of coffee for you wild riders! And water, of course…because we know how important it is to stay hydrated!

Register early. This brand new one-of-a-kind class won’t last long. (NOTE: You will be notified if the ride is canceled because of rain. The cooking class will be held “rain-or-shine”.)

(Tasting) 

Demonstration Class

 Sat. 9/3/16

(Bike Ride from 8:00-9:30, followed by a 10:00-12:00 Cooking Class

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

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

 

18 openings available

$65.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3859

Sat, Sep. 3, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "ACE OF CUPCAKES" COMPETITION!
 

One of our most popular JCA classes, kids (ages 9-14) will learn the art of baking and decorating cupcakes. 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. 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!  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!

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

(Hands On) 

Sat. 9/3/16   10:00-1:00 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

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

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

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

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

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

0 openings available

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3961

Sat, Sep. 3, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK A ROMANTIC DINNER IN LYON(L'Approche Francais Classes)
 

L'Approche Francais
(The French Approach to Cooking & Celebrations!)
Couples Cook A Romantic Dinner in Lyon
Sat. 9/3/16    6:30-9:00

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

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

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

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

Tonight's Menu
 "Couples Cook A Romantic Dinner in Lyon"
Silky Leek and Red Wine Soup, Mussels in White Wine, Chicken with Garlic in White Wine Sauce, Gelee, 

and Triple Cream Brie with Tart Apples cheese course

(Includes dinner and coursed wine tastings selected by Chef)

Demonstration Class

Each class is $75 per person 

 

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

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


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

 The Provinces in the Fall L'Approche Series:  

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

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

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

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

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

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

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

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

7 openings available

$75.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3965

Sun, Sep. 4, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: KIDS' GETTIN' SAUCY!
 

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

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

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

(Tasting)  

Hands On

Sun. 9/4/16    10:00-12:30 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

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

 

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

14 openings available

$50.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3966

Tue, Sep. 6, 2016 @ 6:30 PM
ONE SAUCE, MANY MEALS
 

Daniela Mancinelli Abel shares her love of Italian food as she teaches you how to make some amazing authentic dishes.  Her specialty is Italian and when we asked her what she would like to teach, there was no hesitation-she wanted to teach a classic Italian “Mother Sauce”, her family’s version of traditional Marinara Sauce, and then show how to create several DIFFERENT dishes from this one sauce.  We said “Holy Cow! Let’s do it!"  So, here you go. 

Working alongside Daniela, you will learn the art of making the classic Marinara Sauce.  Then she will teach you how to make several other dishes -the walking oxymoron, ‘Spanish Rice Italian Style’, the traditional Bolognese Sauce, Daniela’s Italian Ratatouille and Green Beans in Red Sauce. Carry on a bit of authentic Italian history in your own kitchen! Buon Appetito! 

(Tasting & Take-Home Bolognese Sauce) 

Limited Hands On

 

Tues. 9/6/16    6:30-9:00 

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

 

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

13 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3967

Wed, Sep. 7, 2016 @ 6:30 PM
KNIFE SKILLS 101
 

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

In this class, you’ll learn all about knives that are right for you. In addition, you’ll explore sharpening, storage, and other important information.  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.

Please note that alcoholic drinks will not be available during this class.

(Snacks) 

Hands On

 

Wed. 9/7/16    6:30-9:00 

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

13 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3968

Fri, Sep. 9, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE: BBQ 'N BOOZE, TOO!
 

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

Tonight, Bruce Campbell, the food and beverage guy with 25+ years in the the “biz,” will teach us some fabulous “booz-e-que” recipes that utilize beer, liquor, and wine. We’ll discover how to pair wine with barbecue as we learn to prepare: Smoked Beer & Bacon Queso Fundido, Bourbon & Brown Sugar Planked Salmon, Grilled “Carrib'bq” Shrimp, Smoked Amaretto Sweet Potatoes, and Grilled Pound Cake with Pineapple Salsa and Tequila Whipped Cream. Whoa!

While we’re at it, we’ll learn cocktail mixing skills like the “Corona Limeade” and “Bourbon Apple Infusion”. What a fun and informative way to spend a Friday evening!

(Tasting)

Limited Hands On

Fri. 9/9/16    6:30-9:00 

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

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

Offering serious educational curriculum dedicated to the art and science of grilling and smoking, our Midwest BBQ Institute™ classes are taught by some of the finest BBQ instructors in the world….right here in Kansas City! Classes are offered on a continuing basis through the year with new topics and classes added continuously. Customized BBQ events are available too!   For more information about the Midwest BBQ Institute™,  click here

 

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

22 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3969

Fri, Sep. 9, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHT: SECRETS OF STIR FRY with Chef Yvette Hirang
 

Weekend nights are for fun and informative cooking classes around here! Tonight, it’s “couples night” in our kitchen, and stir-fry is on the menu! 

Wok cooking is one of the most versatile Asian cooking styles, so, let’s learn the basic stir-fry skills from a pro! Chef Yvette Hirang will teach you fundamental techniques on how to create quick delicious Asian dishes with just 3 basic ingredients that you should have in your pantry!  Let’s talk basic equipment requirements for perfect wok cooking including how to choose a wok or pan that works best for your heat source.

Chef Hirang will “wok” you through an awesome three-course menu that includes Chow Mein, Shrimp Chop Suey, and the oh, so popular, Garlic Fried Rice.

What are you waiting for? Sign up today! Note: This is a basic skills class for beginners.

(Tasting)

Limited Hands On

Fri. 9/9/16    6:30-9:00 

The class fee is $68per person. 


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

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

 

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

18 openings available

$68.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3970

Sat, Sep. 10, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: A COWBOY (OR COWGIRL) IN THE KITCHEN
 

Howdy, cowboy and cowgirl junior chefs! Grab your 10-gallon hat and get ready to giddy on up to the CCKC for a trip back to the Wild West. Today, Sheriff (er…instructor) Susy Lara, is fixin’ to show you how to rustle up some authentic Western-style grub and have a rootin’-tootin’ good time doin’ it!  

We’ll mosey on over to the campfire (ok, it’ll be a stove….work with me here), and learn basic cookin’ techniques and such, as we settle in and work  good ol’ cowboy classics like Chili (How about we have a little chili cook-off while we’re at it!) and Corn Muffins, and a fresh Garden Salad with homemade Ranch Dressing. Before we ride off into the sunset, we’ll make some Mini Apple Pies, too! (ages 9-14)

(Tasting)

Hands On 

Sat. 9/10/16   10:00-12:30 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

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

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

8 openings available

$50.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3971

Sat, Sep. 10, 2016 @ 10:00 AM
OUTSTANDING COFFEE CAKES
 

We’re not talking your everyday Bisquick coffee cake here, folks.  We’re going to learn breadmaking fundamentals that relate to the real deal, and have these babies in our arsenal for those weekend guests, lake visits and brunches. 

Everybody likes a cinnamon roll, and everybody likes coffeecake.  Imagine putting the two together in one pan!  Find out how this treat stacks up (that’s a hint) with your favorite coffee or tea.  The gooey goodness doesn’t stop there, though.  Babka, that classic “looks-complicated-but-really -isn’t” Old World bread is on the morning’s agenda, too.  You will make a chocolate-nut version for class and—bonus!—get tips to adapt this versatile bread for other flavor combinations. 

Paul McCool, our in-house “bread head,” will walk you through every step of mixing, kneading, fermenting, shaping, and baking so that you can make these beauties over and over again on your own.  One of the breads will be baked in class and you will take dough for the other bread to shape and bake at home.  Just imagine how good your kitchen will smell!

(Tasting & Take-Home Dough)

Hands On

 

Sat. 9/10/16   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

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3972

Sat, Sep. 10, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! THE INDIAN SPICE KITCHEN
 

Grab your partner, and join us for an exotic evening of tantalizing Indian spices, and cooking fun!  Chef Sandy DiGiovanni loves Indian cuisine, and can hardly wait to show you 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.

We’ll work together in pairs to 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 Gobi Aloo, and Masala Dal, then it’s on to Murgh Makhani (Butter Chicken), Cucumber Raita, and Mango Lassi, and we’ll end with Chef Sandy’s Indian version of an American classic dessert, Indian Rice Krispies. All of these babies have a “knock-your-socks-off” flavor profile! No Indian meal (or class!) is complete without bread and no bread complements Indian cuisine better than Naan, a traditional flatbread that is utterly delicious!

(Dinner) 

Limited Hands On

Sat. 9/10/16    6:30-9:00 

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

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

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

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

 

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

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3973

Sat, Sep. 10, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COMPANY'S COMING! AN ELEGANT DINNER FOR ENTERTAINING
 

So, you’ve invited your Boss to dinner at your house….now what? Take your repertoire up a notch and learn how to impress your guests with this elegant meal that will knock their socks off- and put a feather in your culinary 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 a spectacular meal that’s sure to impress!

(Tasting)

Limiated Hands On

 

Sat. 9/10/16    6:30-9:00 

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

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

 

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

4 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3974

Sun, Sep. 11, 2016 @ 10:00 AM
MIDWEST BBQ INSTITUTE: MANLY DUOS: ADULT/CHILD (AGES 13-19) BBQ GRILLING WITH A CHAMP!
 

Hey, Dads, Grandpas, Uncles or “Bigs”! Make a special memory with your favorite boy, child, grandchild, nephew (ages 13-19), by joining us for a super fun grilling event!

We're taking it "to the streets" with a 4-hour grilling class like no other! You'll work together as a team as chef demonstrates and teaches important barbecuing basics, including food safety, fire safety, temperature zones, how to safely operate gas and charcoal grills, and the importance of cleaning work areas and tools.

Grilling techniques will be taught under the tutelage of an experienced BBQ Champion (and CCKC'S 'Educator of Que'), Chef Richard McPeake, who has lots of smokin' wins under his BBQ belt, including top 10 awards at the prestigious American Royal BBQ Contest! This ain't no weenie roast!

Our incredibly tasty grilled menu features Caprese Stuffed Garlic Portabello Mushrooms, Grilled Fingerling Bistro Salad, Char-Grilled Crusted Pork Porterhouse, and Charred Fresh Kale and Tomatoes. ALL on the Grill!

(Lunch)

Limited Hands On

Sun. 9/11/16    10:00-2:00

Class fee of $120 is per adult/child (ages 13-19) team.

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

Offering serious educational curriculum dedicated to the art and science of grilling and smoking, our Midwest BBQ Institute™ classes are taught by some of the finest BBQ instructors in the world….right here in Kansas City! Classes are offered on a continuing basis through the year with new topics and classes added continuously. Customized BBQ events are available too!   For more information about the Midwest BBQ Institute™,  click here

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

9 openings available

$120.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3975

Sun, Sep. 11, 2016 @ 10:00 AM
Oh Là Là! FRENCH BAGUETTE!
 

Is there anything more French than a fresh, perfectly baked baguette? The aroma of freshly baked bread permeates the air, and the taste of its perfectly golden crust is pure heaven. We’ll take you straight to France with this 3-hour class!


A seasoned culinary baker and instructor, Mari Ruck, will take you through a hands-on, step-by-step process from learning to make baguette dough using a pre-ferment to create a classic baguette, sized for the home oven. Best of all, you will take your fresh-baked baguette home to share with your family – if you don’t eat it all on the ride home, that is. 


(Tasting & Take-Home Baguette)


Hands On

 

Sun. 9/11/16   10:00-1:00

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

16 openings available

$55.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3976

Sun, Sep. 11, 2016 @ 6:30 PM
COOKWELL: CANNING & PRESERVING THE FRESH FLAVORS OF SUMMER
 

Enjoy the healthy goodness of summer fruits and vegetables by “canning” them now! Canning is an important, safe method for preserving food and, let’s face it … it’s incredible to reach for a jar of your favorite food when the winter winds blow!

Preserving the flavors of your summer garden is not only a money-saving venture in this tight economy, it’s a simple and fun way to fill up your pantry. Canned foods from your garden also make excellent gifts to bestow on friends and family throughout the year!

Today, you'll learn all about safe canning methods and the equipment you need to get the job done right.  We'll answer all of your canning questions … pressure canning versus the boiling canning, and dangers of preserving, troubleshooting, how long to keep canned foods … how to sterilize jars … if it’s okay to reuse lids. .

You'll learn how to make and preserve some of your favorite foods by using a basic pickling brine that you’ll use to pickle pretty much any fruit or vegetable you choose.......also techniques for preserving just about any canning fruit, such as stone fruits and berries.

After this informative class, you’ll be filling your pantry with the sweet tastes of summer to enjoy all year long (This is a demonstration class with no hands-on activities.)

(Tasting)

Demonstration Class 

Sun. 9/11/16    6:30-9:00 

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

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

CCKC Chef Matt Puttroff

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3950

Mon, Sep. 12, 2016 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 1-KNIFE SKILLS)
 

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

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

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

Mondays beginning: 9/12, 9/19, 9/26, 10/3, 10/10, 10/17, 10/24, (skip 10/31) 11/7 & 11/14 

6:30-9:30  (Hands On)

Series fee $1125   

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

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

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4131

Tue, Sep. 13, 2016 @ 6:30 PM
PERFECT RISOTTO (MVD TO 9.27)
 

THIS CLASS HAS BEEN MOVED TO 9.27...PLEASE VISIT THAT DATE IN OUR CALENDAR OF CLASSES AND REGISTER THERE.


Those Italians sure have a way of creating unbelievably tasty menus that Northern Italian Grandmothers have been serving for centuries.  One such versatile dish is Risotto.  But so many find it elusive when they really shouldn’t, and many aren’t sure what to serve it with, and how! 


Let an Italian pro show you the ropes of risotto, as well as teach you how to create menus that utilize this Italian gold!  Daniela will teach you how to make classic Risotto with chicken stock, Risotto ai Funghi (Risotto with Mushrooms) for a wonderful vegetarian option, and “cheaters guide” to Risotto…. A faux risotto that’s made with orzo, but has the same earthy and creamy flavors, in half the time! Enjoy tastings of each dish with different toppings such as grilled chicken, broiled salmon, and grilled vegetables. The options are endless!


Each student will be able to try their hand at making classic risotto to take home with them and enjoy… she’ll even give you tips on what to do with the leftovers…if there are any!


(Tasting & Take-Home Risotto)


Limited Hands On

 

Tues. 9/13/16    6:30-9:00 

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

 

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

0 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4138

Tue, Sep. 13, 2016 @ 6:30 PM
COOKWELL! EAT YOURSELF WELL! BALANCING YOUR BLOOD SUGAR (MOVED TO 9/20)
 

You don’t have to have diabetes to know the importance of balancing your blood sugar to live a healthier life. Balancing your blood sugar is an art, and the essential key is knowing what, how, and when, to feed your body.

Many of us struggle with excess belly fat, sugar cravings, chronic fatigue, mood disruptions and just plain not feeling good. Did you know that these are all symptoms of a blood sugar imbalance and that you can easily correct these issues by making some simple choices about the foods you put in your body? Well, you can.

Today, you’ll learn all you need to know as healthy cooking instructor, Katie Newell, shares the fundamentals of cooking and eating to balance your blood sugar. She’ll show us some easy-to-recreate, delicious that are perfectly crafted to keep those sugar and carb levels where they should be.

As a seasoned culinary instructor and holistic health expert, Katie literally cooked herself well, and she’s eager to share the knowledge that she learned along her journey with you. During this inspiring class, she’ll teach us some of her most popular sugar-free/low sugar, gluten-free and dairy-light recipes to help you reach your goals such as, Black Bean & Tomato Quinoa, Mandarin Orange & Mixed Green Salad, Simple Sausage Skillet Supper, and a warm Apple Crumble. Finally, we’ll discuss the best way to make a salad. You’ll take home the recipes, confidence and know-how needed to beat your sugar cravings right in your own kitchen.

(Tasting)

Limited Hands On 

Tues. 9/13/16    6:30-9:00 

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

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

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

0 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3979

Wed, Sep. 14, 2016 @ 6:30 PM
COOKWELL! MAGNIFICENT MEATLESS MENUS
 

Trying to institute the meatless Monday approach to eating, or perhaps just looking for some really good vegetarian dishes to add to your recipe file?  Here’s the ticket. 

Lauren Abel is a consummate professional healthy cooking instructor, and we’re glad to have her added to our awesome roster of teachers here at the CCKC.  Today, she will lay some knowledge on you, in addition to some of her favorite meatless recipes.  You’ll be adding them to your meatless Monday (and Tues…and Wed…etc.) straight away! 

Dishes like Brown Rice and Lentil Salad, Spicy Black Bean and Wheat Berry Chili, Zucchini Spaghetti with Super Food Pesto, and an amazing Banana Peanut Butter Frozen dessert. Oh, My! 

(Tasting)

Demonstration Class 

Wed. 9/14/16   6:30-9:00 

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

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

 

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

13 openings available

$50.00

Lauren Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3980

Thu, Sep. 15, 2016 @ 6:30 PM
GIRLS NIGHT OUT! DIVAS DO IT ON THE TABLE! OH-SO-EASY TABLESCAPES FOR FALL ENTERTAINING
 

Ladies, we know you are always looking for unique ways to “do it on the table”, right? You want to keep it spicy and interesting … am I not correct? What? No, not THAT!! I’m talkin’ table design. Where was your mind, sistas!

Tonight, you and your girly friends will celebrate autumn’s rich warm hues, scents of spices and apples, and the happy knowledge that the coming months will be filled with family and friends. It’s time to accent your home with the colors and aromas of fall, and learn to “do it on the table” with Larry Wheeler.

If you haven’t been to a “Larry class”, then, trust me, you just haven’t lived. He’s the “Director of Ambiance” at the Intercontinental Hotel, and a guru of “table-do’s” (and don’ts). Larry’s brilliant decorating ideas are innovative, easy to duplicate, and won’t cost you a bundle!

Don’t worry about going hungry while you learn to “do it” because we will be serving you a lovely and light autumn-inspired dinner prepared by our CCKC Chefs.

It promises to be a wonderful fall evening, so bring your girlfriends and join in the fun! NOTE: This is a demonstration class with no hands-on participation.

(Light Dinner)

Demonstration Class 

Thurs. 9/15/16   6:30-9:00 

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

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

12 openings available

$55.00

Larry Wheeler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3981

Fri, Sep. 16, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! WINE 101 FOR COUPLES WITH A CERTIFIED SOMMELIER
 

So you want to learn about wine, do you?  This class is designed for those with an appreciation for one of the world’s oldest beverages.  You, and your spouse (or date/friend/BFF or whatever….), can learn from scratch (or refresh your skills) with certified Sommelier, Brent Grider, (also Director of Restaurants & Bars for Starwood Hotels & Resorts). 


The goal of the class will be to gain a working knowledge of the various grape varietals and then gauge what styles of wine appeal most to you and why. We’ll also understand the ‘how to’s’ of selecting wines you’ll enjoy, the wine-making process (including sparkling wines), how to read a wine label and a wine list, proper glassware, how to open a bottle, what factors contribute to the quality of a wine, and major wine producing countries.  That’s a lot of ground to cover, but we’ll do it. Don’t worry, we’ll also do some tasting as well because how the heck can you learn if you don’t taste….right? 


You will no longer have to use the “close your eyes and point” approach to choosing a wine at your local purveyor or in a restaurant.  No need to argue over the perfect bottle of wine to order the next time you’re at dinner….now, you’ll both be right. You’re welcome. A perfect date night! Since it’s Friday night and all, we will also serve some small plates as you learn this evening. 

(Wine Tasting & Small Plates)

Demonstration Class

 

Fri. 9/16/16    6:30-9:00 

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

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

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

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

 

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

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3982

Sat, Sep. 17, 2016 @ 10:00 AM
LI'L KIDS: AN EGG-CELLENT "GREEN EGGS' COOKING CLASS
 

What kid doesn’t love eggs? Today, parents and little chefs (ages 5-8) will have lots of fun in the kitchen, and build egg-cellent cooking skills, as you work together to “unscramble” the versatile egg!

Understanding how to use eggs can mean the difference between an ordinary and an extraordinary dish. Today, Chef Yvette Hirang will lead this interactive, kid-friendly class as you explore the fundamentals of handling, cracking, whipping and cooking the incredible, edible egg. Kids will learn how to use a whisk, knife skills (using kid-friendly knives, of course!), and lots more basic cooking skills.

Then, you’ll practice them as you work in pairs to  prepare a variety of egg-ceptional  “Seuss-inspired” dishes like colorful green scrambled eggs, Green Sunny-Side-Up Eggs (yes, it’s a real thing – and, they’re good!), a Veggie Scrambler, and a bacon-filled “Pigs-A-Scramblin’ recipe, ‘cause you can’t have an egg class without bacon! Seriously. Plus, we’ll learn the proper way to hard boil an egg so there’s NO green rings on our eggs! 

After this class, your little chefs will shout “I made them, I tried them, and they’ll say…..I want to cook and eat eggs every day!”

(Tasting)

Hands On 

Sat. 9/17/16   10:00-12:00

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

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

1 opening available

$85.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3983

Sat, Sep. 17, 2016 @ 10:00 AM
TINY TOTS: TINY MEXICAN FIESTA
 

Grab your tiny chef (ages 2-4), and come spend the day together as a cooking duo at our “mini fiesta!” We’re heading south-of-the-border fun with Susy Lara – who happens to be a second grade teacher, so she knows how to teach to this age group!

She’ll teach us step-by-step how to make a mini festive fiesta 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 cupcakes!  YUM!

The fiesta is made extra festive as the tots make their very own mini piñatas!  Come join the fun…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)

Hands On 

Sat. 9/17/16   10:00-12:00

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

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

2 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3984

Sat, Sep. 17, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! FEAST PARTNERSHIP! HEARTLAND WINEMAKER'S DINNER-FEATURING ROBLLER VINEYARD
 

The Midwest has made a name for itself in the world of fine wines, and, tonight, we are pleased to feature one of the best. 


Missouri winemaker, Jerry Mueller, is passionate about wines – especially the ones produced by his family at Robller Vineyard (New Haven, MO). Winegrowing is not just their livelihood but rather an expression of their family’s passion and dedication to the land and their culture.  


This gorgeous vineyard is nestled on 18 acres of rolling vines in the heart of Missouri wine country and the Mueller family pride themselves on producing many varieties of French hybrid-style wines on their land each year using an approach of the traditional European model. 


This evening, Jerry will lead us in a very special and entertaining wine dinner/class focusing on multi-course perfect pairings of food and wine, featuring dishes created by our own Executive Chef, and highlighting Missouri artisans such as Cool Cow products from Martha & Tom’s Farm in Owensville, MO, (a family owned and operated sustainable farm located in the heart of historic Missouri German wine country.) The menu will be designed around, and sourced from seasonal and local products and will include highlights such as a Poulet Mirabelle (chicken with plums, olives and tomatoes), Beouf en Daube (beef braised in red wine), and a beautiful cheese course with a Robller Port to round out the menu. 


Jerry’s philosophy lies in the belief that the land defines the fruit which in turn defines the wines.  In that interest, Robller “dry farms” which means they do not irrigate their vineyard and that’s important in that the vines push their root growth deeper into the soil every year.   For vines that are 15 to 28 years old, this means that the root systems penetrate the limestone shelf below their deep soil, and the lands character (its “terroir”) is presented in the grapes of each vintage. 


Robller uses very traditional French methods of vinification in order to create world class wines from estate grown grapes.  This approach generally takes significantly longer but the results are an amazing complexity and balance in each wine produced. It is a path less traveled that creates a superior outcome. 


Tonight’s wine dinner will highlight some of the wines for which Jerry is the proudest. It's a power-packed dinner event brimming with culinary experience and acumen.  


And, if that’s not enough talent in the house, FEAST Magazine will be with us this evening social marketing the class LIVE to their readership. Join us for this incredible evening of great wine and a fabulous farm-to-table gourmet dinner.  You’ll never look at Missouri wines the same.  We promise! 


(Dinner)

Demonstration Class 

Sat. 9/17/16   6:30-9:00 

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

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

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

Jerry Mueller

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3985

Sun, Sep. 18, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: COOKWELL! ADULT/CHILD: YOUR NEW FAVORITE GLUTEN-FREE DESSERTS
 

You’ve asked for MORE gluten-free cooking classes, especially one that focuses on the best part of any meal….of course, I’m talking about dessert, people! Today, in this 3-hour class, junior chefs (ages 9-14) and their parent will learn to create mouthwatering dessert recipes and discover a new level of yummy goodness – minus the gluten! Don’t worry, you won’t even miss it! 

Culinary instructor and chef, Laura Thomsen (call her “LT”…we do!), has been living and cooking gluten-free for some time now (no wheat, oats, barley, or rye), and is ready to share some of her all-time favorite gluten-free desserts. It’s no secret that everybody looks forward to something sweet at the end of their meal. LT’s personal journey has set her on a mission to develop scrumptious desserts that are both appealing and full of flavor…and she loves adding innovative little “twists” to her gluten-free recipes, too.

Today you’ll explore the possibilities as you learn a myriad of essential culinary techniques such as how to separate an egg, whipping egg whites and the right way to fold them into a batter (yep, there’s a wrong way – who knew?), utilizing fresh herbs and veggies in baking, plus understanding the importance of properly cleaning and preparing fresh vegetables and herbs for your recipes.

We’ll throw on our aprons and work in pairs as we practice our new skills and use “surprise” ingredients like legumes, sweet potatoes, and zucchini to create some of LT’s incredibly delicious recipes like Pastilles of Sweet Potatoes, Rosemary Cookies, Pecan Cake, and Chocolate Zucchini Cakes. Trust us, when you get home and make these recipes for your families, they’ll never know they’re eating desserts made with veggies-and, we won’t tell them, if you don’t! 

Of course, you’ll taste it all, take home the recipes, and learn step-by-step methods and techniques so you can recreate it all in your own kitchen … successfully! What a sweet (and informative) class!

(Tasting)

Hands On 

Sun. 9/18/16 10:00-1:00

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

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


NOTE: Alcoholic drinks will not be served during this evening class.

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

  • We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 
  • Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our CookWell!™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen. To find out more about our Cookwell!™ Program, click here.

 

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!

6 openings available

$85.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3986

Sun, Sep. 18, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: Ooh Là Là! KIDS LEARN FRENCH COOKING
 

Cooking French isn’t as much fuss as you think. Today, junior chefs (ages 9-14) will learn how simple it really is to cook this popular cuisine. Master Chef Richard McFarlane loves sharing and teaching his extensive culinary skills – and he especially loves to help kids master their cooking skills!

Today’s class is all about French FUN, so let’s get together and make delicious French food that’s sooo good to eat! You’ll cook right alongside Chef as chef shows you to make Crepes Parisian, thin crepes which resemble a pancake that are filled with a sauté of diced ham, onions and mushrooms, then covered with a thick cheese sauce and topped with gratin. He’ll also teach a classic French dessert custard of Crème Brûlée, that’s baked and topped with sugar, then torched with a blowtorch to melt the sugar to a crispy candy crust. So good. (Note: The torching will be closely supervised and performed hand over hand with Chef Richard.) What an interesting class this is going to be!

(Tasting)

Hands On 

Sun. 9/18/16   10:00-12:30 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

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

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

11 openings available

$50.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4115

Sun, Sep. 18, 2016 @ 4:30 PM
COOKWELL: COOK HEALTHY! LIVE WELL! COOKING SERIES - CLASS #1 PERFECT PROTEINS FOR ENERGY & VITALITY
 

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

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

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

 Class #1: Perfect Proteins For Energy & Vitality

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

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

Chef Gary will be joined by Cary Skelton Pitman (MS, RDN, LE, ACSM, JFS, CHC, Registered Dietitian, Healthe Clinic), food and nutrition expert who will translate the science of nutrition into practical solutions for healthy living-basically so that you will get all of the ‘why’s’m in addition to the ‘hows!”

(Tasting)

Limited Hands On

Sun. 9/18/16   4:30-7:00

NOTE: Take one class for $65, or call 314-931-4455 to register for all 5 classes & receive the 5th class for $10!

COOK HEALTHY! LIVE WELL!  Cooking Series Classes

Class #1: Perfect Proteins For Energy & Vitality (Sun. 9/18pm)

Class #2: Satisfying Salads, Vegetables & Dressings (Sun. 9/25)

Class #3: Healthful Whole Grains & Legumes (Sun. 10/2)

Class #4: Soups & Sauces That Sing (Sun. 10/9)

 

Class #5: ‘Good-For-You’ Desserts (Sun. 10/16)

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

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

 

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

8 openings available

$65.00

Gary Hild & Cary Skelton Pitman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3950

Mon, Sep. 19, 2016 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 2-MEATS)
 

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

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

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

Mondays beginning: 9/12, 9/19, 9/26, 10/3, 10/10, 10/17, 10/24, (skip 10/31) 11/7 & 11/14 

6:30-9:30  (Hands On)

Series fee $1125   

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

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

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3977

Tue, Sep. 20, 2016 @ 6:30 PM
COOKWELL: EAT YOURSELF WELL-BALANCING YOUR BLOOD SUGAR (Moved from 9/13)
 

You don’t have to have diabetes to know the importance of balancing your blood sugar to live a healthier life. Balancing your blood sugar is an art, and the essential key is knowing what, how, and when, to feed your body.

Many of us struggle with excess belly fat, sugar cravings, chronic fatigue, mood disruptions and just plain not feeling good. Did you know that these are all symptoms of a blood sugar imbalance and that you can easily correct these issues by making some simple choices about the foods you put in your body? Well, you can.

Today, you’ll learn all you need to know as healthy cooking instructor, Katie Newell, shares the fundamentals of cooking and eating to balance your blood sugar. She’ll show us some easy-to-recreate, delicious that are perfectly crafted to keep those sugar and carb levels where they should be.

As a seasoned culinary instructor and holistic health expert, Katie literally cooked herself well, and she’s eager to share the knowledge that she learned along her journey with you. During this inspiring class, she’ll teach us some of her most popular sugar-free/low sugar, gluten-free and dairy-light recipes to help you reach your goals such as, Black Bean & Tomato Quinoa, Mandarin Orange & Mixed Green Salad, Simple Sausage Skillet Supper, and a warm Apple Crumble. Finally, we’ll discuss the best way to make a salad. You’ll take home the recipes, confidence and know-how needed to beat your sugar cravings right in your own kitchen.

(Tasting)

Limited Hands On 

Tues. 9/20/16    6:30-9:00 

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

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

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

12 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3987

Tue, Sep. 20, 2016 @ 6:30 PM
ASIAN SAUCES....AND THE DISHES THAT LOVE THEM!
 

Let’s explore the world of Asian Sauces, because once you know them, it’s a cinch to make so many favorite Asian dishes.  This hands-on and interactive class will be taught by Chef Yvette Hirang, an expert in this Asian cooking. Few things fuel Yvette’s passion like her love of Asian cooking, and she’s excited to share her passion and knowledge with you!

You’ll work alongside her as she teaches a Sweet and Sour Sauce, Soy Ginger Sauce, and a Sweet Soy Sauté Sauce....three basic sauces that you can use at home to stir-fry, sauté, and braise, the “Asian way!” Tonight, we’ll use them to create flavorful Asian dishes like Beef with Broccoli, the ever-popular Sweet & Sour Chicken, and Crispy Pork with Soy Ginger Sauce. No more take-out for you!

(Tasting)

Hands On

 

Tues. 9/20/16     6:30-9:00 

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

 

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

11 openings available

$60.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3988

Thu, Sep. 22, 2016 @ 6:30 PM
WINE LESSONS: THE ART OF "BLIND TASTING" WITH A CERTIFIED SOMMELIER
 

Enjoying wine is one of life’s perks, an indulgence, and a mood-lifter. From the outside, it looks a bit complicated, but to appreciate wine, all you really need is a sense of smell. And, what better way to do that than with a “blind” tasting lesson.  There really is NO better way to learn.  


Blind tasting wine is more than a parlor trick, or a way to impress your friends, it is the most effective way to develop your tastings skills. Certified Sommelier and Director of Restaurants & Bars for Starwood Hotels & Resorts, Brent Grider, is ready to go to the bottom of the barrel by teaching you all the fundamentals of a true wine tasting – one that concentrates on JUST the wine.  No fancy labels, no marketing ploys…only the characteristics of the wine, itself.


You’ll start by learning to identify grapes and regions by color, acidity, residual sugar, tannin, alcohol, winemaking techniques, flavor, and aroma. These skills will help you improve your ability to assess, judge, describe, and buy wine (for both consumers, and wine professionals).


Then, we’ll put your newfound skills to the test as you blind taste 12 wines so you can put a “name with a taste”, each followed by a debriefing and group discussion.  When you leave this evening, you will have learned how to assess the main components of wine, recognize the main styles of wine, identify the most important wine grapes and blends, understand the impact of soil and climate on color, aroma, and flavor, recognize winemaking techniques, distinguish between typicity, quality and style, assess the components needed for extended aging, describe color, aroma, and flavor, and make final quality assessments. Yes, that’s a lot of info to squeeze into a 2 ½ hour class, but we’ll do it. We’ll also provide some chef-prepared nibbles as we learn about wines.


(Wine Tasting & Wine Nibbles)

Demonstration Class

 

Thurs. 9/22/16   6:30-9:00 

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

 

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

12 openings available

$75.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3989

Fri, Sep. 23, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE: COUPLES COOK! GRILLING TUSCAN FLAVORS
 

Tonight, we’re stirring up a little romance on the grill, as our senses take a journey to the lush green rolling hills, bucolic vineyards, and old-world charm of Tuscany. The words “Tuscan” and “grilling” just seem to go together naturally! The Tuscan grill is all nuance with minimal interference on the natural flavor of the primary ingredient. There are no sweet barbecue sauces to overwhelm the senses … no sweet-and-sour glazes to interfere with the fire-roasted flavors of Tuscany.

Marinades and natural flavors are important, but they are lighter, and comprised of only a handful of really good ingredients: olive oil, citrus, wine, garlic, a few herbs, and some aged balsamic. Today, under the tutelage of a BBQ grilling pro, Professional Chef Richard McPeake, our cooking duos will learn all about fire-roasting, as we cook with indirect and direct heat.

Our incredible menu, especially designed for two includes a beautiful Pancetta-Wrapped Radicchio with Pears and Balsamic Salad, Shrimp Saltimbocca, wrapped with fresh sage and prosciutto ham, Chicken alla Diavola, and charred fresh corn on the cob, with an Italian twist. If that’s not enough, how about learning how to “spatchcock” a whole chicken! (Oh my, hope no-one gets hurt!)

Don’t worry folks, we’ll sweet and sensational grilled peaches with Sabayon to round out the menu. Plus, perfectly paired wines.   What a fabulous class for you and your favorite cooking partner to take together!

(Dinner) 

Limited Hands On

 

Fri. 9/23/16   6:30-9:00  

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

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

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

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

 

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

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4135

Fri, Sep. 23, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! FRIDAY NIGHT SUSHI PARTY! (MOVED TO SAT. 10/01)
 

This class has been moved to Sat. 10/01.  Visit that new class date on our calendar of classes and register there.

It’s Friday night, so let’s get this fun and interactive party “rolling” (lame pun), as we learn the fundamentals of making sushi. 

In this class geared towards beginners, experienced culinary instructor, Chef Yvette Hirang, is “in da house” to show you the skills needed make sushi rolls such as Spicy Tuna Rolls, Inside-Out Rolls, and Nigiri, including presentation techniques. You’ll sip on wine, and learn basic rice cooking techniques, hand rolling fundamentals, how to select the right ingredients such as wasabi and pickled ginger, where to buy sushi-grade fish, what terms like “Temaki” and “Maki” mean, and more.  After we learn these fundamentals, we’ll get your hands in the action as you “design our own sushi” and play around with various combinations of ingredients.

Sushi always delivers on flavor and fun…..let’s get our sushi on! Oishii! (That means “yummy” in Japanese!)

(Tasting)

Hands On

 

Fri. 09/23/16   6:30-9:00 

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

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

 

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

Yvette Hirang

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3991

Sat, Sep. 24, 2016 @ 9:00 AM
EXCEPTIONAL BISCOTTI, SCONES & CURDS- Moved to 9AM
 

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

It’s a class that will elevate your baking skills as she 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. Y

ou’ll work alongside Christina, as she shows 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.) Then, you’ll learn fundamental techniques, as she demonstrates how to make tasty Lemon & Orange Curd spreads for topping your warm scones.

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 & Take-Home Scones Dough) 

Limited Hands On

Sat. 9/24/16  9:00-12:00

 

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


14 openings available

$55.00

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4139

Sat, Sep. 24, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: HOMEMADE CINNAMON ROLLS- Moved to 10/2
 

This class has been moved to 10/2. Visit that new class date on our calendar of classes and register there.....

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

Today, your young chef (ages 9-14) will learn how to make the perfect classic cinnamon roll – as well as some tasty variations to keep things fresh and fun! Culinary instructor, Mari Ruck, (also known here at The Culinary Center as “The Cinnamon Roll Lady”) is in the kitchen and ready to show you how it’s done – from start to finish! You’ll discover some fabulous secrets to making and baking cinnamon rolls as Mari demonstrates everything ,and breaks it down into gooey “bite-size” details so you can go home and whip up a batch of your own rolls!

(Tasting) 

Hands On

Sat. 9/24/16   10:00-1:00

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

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

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

0 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3993

Sat, Sep. 24, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! EXPERIENCE LOVE IN THE ITALIAN KITCHEN
 

No, not that kind of love! Rather, the cooking kind of love that one can only get through directly encountering the sights, sounds, and smells of Italian cooking, at its finest. 

Tonight is a very different approach to a cooking class, and one that will be full of extraordinary experiences!  Couples will be blindfolded and exposed to ingredients that Italians hold dear:  cheese, olive oil, salt, and pasta.  They will compare, contrast and take notes on various styles of Italian cheeses, olive oils, salts, and pastas, then we will hold an open forum on their final assessments. 

We will learn what it means when the garlic, or onions, are “fragrant,” how does it sound when something is being “sautéed”, and what does it really mean to “salt to taste.”  What a great way to learn!

Then, two pasta dishes will be demonstrated using those ingredients and, of course, the students will taste them! This is a great class for curious couples who cook, or for beginning duos who read recipes, and wonder “why.”  Register early.  This class has become one of our most popular! 

(Tasting)

Limited Hands On

 

Sat. 9/24/16   6:30-9:00 

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

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

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

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

 

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

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3994

Sat, Sep. 24, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MEXICAN STREET FOOD
 

It’s all the rage in the food trucks across the U.S....Mexican “street food”, that is.  This trendy food includes everything from basic (yet authentically made) tacos, to “TexiCali Tacos”, plus all kinds of salsas, and south-of-the-border desserts.

Instructors (and sisters), Vicky & Susy Lara, are experts when it comes to cooking Mexican food, so who better to show you how to make traditional “street fare” food, like Fish Tacos, Carne Asada Tacos , Roasted Corn with Chili and Lime, and a Mexican Spaghetti dish (yes, it’s a thing), with all the traditional garnishes.  Plus, some zesty homemade salsas, including Salsa Rojo and Salsa Verde.

You can’t eat Mexican food without something sweet to cool down your taste buds, so let’s learn to make a spectacular Mexican Tres Leches Cake.  Did we say it includes an awesome Mexi-tini, too?  Well, if we didn’t, we just did. Ole!

(Tasting)

Hands On

Sat. 9/24/16   6:30-9:00 

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

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

 

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

6 openings available

$75.00

Vicky & Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3995

Sun, Sep. 25, 2016 @ 10:00 AM
TINY TOTS: ELMO LOVES COOKING!
 

Today, we are honoring the beloved Sesame Street and everyone’s favorite furry red monster.  Come join in the fun when your tiny chefs (ages 2-4) get to learn to make some of Elmo’s favorite snacks, like his pet goldfish Dorothy’s Favorite Punch, Cookie Monster’s delicious Oatmeal Energy Bites, and Mr. Noodle’s tasty Pizza Pizzazz.

Parents and kids will work in teams as experienced instructor, Margo Mikkelson, teaches the tots basic culinary skills like mixing, measuring, and knife skills using kitchen tools that are perfectly sized for your budding chefs. Kids are welcome to bring their own Elmo dolls to join in the fun!

(Tasting) 

Hands On 

Sun. 9/25/16   10:00-12:00 

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

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3996

Sun, Sep. 25, 2016 @ 10:00 AM
MIDWEST BBQ INSTITUTE: THE "ART OF SMOKOLOGY"-SMOKING 101
 

A staple in our Midwest BBQ Institute™ line-up, this class is the best there is! Let the “Smoke Fest” begin when 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 Barbecue Institute™ program.

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

You’ll learn, step-by-step, some incredible recipes that you can recreate at home with confidence: Smoked Crimini Mushrooms with Sun-Dried Tomato Pesto and 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! 

(Tasting) 

Demonstration Class

Sun. 9/25/16   10:00-2:00 

Offering serious educational curriculum dedicated to the art and science of grilling and smoking, our Midwest BBQ Institute™ classes are taught by some of the finest BBQ instructors in the world….right here in Kansas City! Classes are offered on a continuing basis through the year with new topics and classes added continuously. Customized BBQ events are available too!   For more information about the Midwest BBQ Institute™,  click here

 

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

18 openings available

$80.00

Richard McPeake & Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4116

Sun, Sep. 25, 2016 @ 4:30 PM
COOKWELL: COOK HEALTHY! LIVE WELL! COOKING SERIES - CLASS #2-SATISFYING SALADS, VEGGIES & DRESSINGS
 

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

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

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

 Class #2: SATISFYING SALADS, VEGETABLES & DRESSINGS

Tonight, in Class #2,we’ll build your arsenal of recipes and salad making techniques that will keep your body strong and the menus from getting boring!  Even better ,we will learn how to personalize those salads, and change up things to keep it interesting.  Learn the many details of a well-balanced vegetarian salad … from simple composed salads and grilled salads to full-dinner salads that add grains, vegetables, fruits, and a discussion of various proteins suitable for a heartier salad (including seafood and chicken options for meat-eaters). This isn’t just about lettuce, folks, but a great variety of vegetable preparation with emphasis on utilizing the right amount of calories for optimal energy.

Chef Gary is a pro at whipping up flavorful and healthy salad dressings with tips for making them your own, including the proper way to make reductions. And, because a great dressing must begin with include a quality oil, he’ll also lead a discussion on olive oils-including an olive oil tasting. These are recipes and techniques that you’ll be using over, and over. We’ll learn how to make grilled salads, composed salads, grain salads, and we’ll pick up some techniques for making all kinds of varied dressings and vinaigrettes. You’ll also get some hands-on cooking time with this engaging professional.

He will be joined by Cary Skelton Pitman (MS, RDN, LE, ACSM, JFS, CHC, Registered Dietitian, Healthe Clinic), food and nutrition expert who will translate the science of nutrition into practical solutions for healthy living – basically so that you will get all of the ‘why’s’, in addition to the ‘how’s!””

(Tasting)

Limited Hands On

Sun. 9/25/16   4:30-7:00

NOTE: Take one class for $65, or call 314-931-4455 to register for all 5 classes & receive the 5th class for $10!

COOK HEALTHY! LIVE WELL!  Cooking Series Classes

Class #1: Perfect Proteins For Energy & Vitality (Sun. 9/18pm)

Class #2: Satisfying Salads, Vegetables & Dressings (Sun. 9/25)

Class #3: Healthful Whole Grains & Legumes (Sun. 10/2)

Class #4: Soups & Sauces That Sing (Sun. 10/9)

Class #5: ‘Good-For-You’ Desserts (Sun. 10/16)

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

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

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

8 openings available

$65.00

Gary Hild & Cary Skelton Pitman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3997

Sun, Sep. 25, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! I AIN'T 'FRAID OF NO FISH!
 

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

Enter Executive Chef Jim Tinkham to save the day! From pan-searing, to cedar-planking, to baking it up – you’ll learn all you need to know about cooking with fish as he shows you how to choose, prep, filet, dress, and cook fish. 

Tonight, we’ll use salmon and tilapia for our fish lesson.  We’ll learn as we prepare Pan-Seared, Pesto-Crusted Salmon, Oven Baked Cedar-Planked Salmon with Fresh Rosemary, and Tilapa en Papillote.

Since the crowning touch to the perfect fish dish is a well-prepared sauce, you’ll learn how to make a beautiful Hollandaise Sauce for our Pesto Salmon.  We’ll add some fresh veggies and call it a meal! You’ll get your hands in on some of the action, too.  

(Tasting)  

Hands On

Sun. 9/25/16    6:30-9:00 

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

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

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

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

 

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

11 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4123

Mon, Sep. 26, 2016 @ 6:30 PM
CAKES THAT STAND THE TEST OF TIME!
 

Much like the little black dress, the classic cake (in all its various shapes and forms) will never go out of style! And you know, there are only so many cookies you can handle around the holidays (can we say cookie exchange overload?). With all the quick mixes on the shelves, some may believe that the days of crafting a classic cake are lost. Not so, we say! And, we can prove it (Hello, we ARE a culinary center)!

Tonight's instructors, Chef Richard McFarlane-Clark and Laura Thomsen, will take you back to the time when flour was sifted, fresh eggs were cracked (Remember, add one at a time!), and you never bumped the counter (no one wants their cake falling, right?!)

Tonight, you’ll take away key culinary baking principles of cake making. You’ll learn to create a delicious filling, and basic buttercream frosting, including icing techniques that will turn ho-hum cakes into masterpieces. We’ll even show you how to resurrect a cake flop, and serve it up with pride!  

Throw on your favorite apron, and delight your taste buds with the flavors of versatile, old-fashioned Angel Food Cake and “The Best Ever” Devil’s Food Cake. These are recipes and baking skills that you’ll use over and over again! 

(Tasting)

Limited Hands On 

Mon. 9/26/16    6:30-9:00 

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

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

15 openings available

$55.00

Richard McFarlane-Clark and Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3950

Mon, Sep. 26, 2016 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 3-SEAFOOD)
 

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

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

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

Mondays beginning: 9/12, 9/19, 9/26, 10/3, 10/10, 10/17, 10/24, (skip 10/31) 11/7 & 11/14 

6:30-9:30  (Hands On)

Series fee $1125   

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

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

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3978

Tue, Sep. 27, 2016 @ 6:30 PM
PERFECT RISOTTO(MVD FROM 9.13)
 

Those Italians sure have a way of creating unbelievably tasty menus that Northern Italian Grandmothers have been serving for centuries.  One such versatile dish is Risotto.  But so many find it elusive when they really shouldn’t, and many aren’t sure what to serve it with, and how! 


Let an Italian pro show you the ropes of risotto, as well as teach you how to create menus that utilize this Italian gold!  Daniela will teach you how to make classic Risotto with chicken stock, Risotto ai Funghi (Risotto with Mushrooms) for a wonderful vegetarian option, and “cheaters guide” to Risotto…. A faux risotto that’s made with orzo, but has the same earthy and creamy flavors, in half the time! Enjoy tastings of each dish with different toppings such as grilled chicken, broiled salmon, and grilled vegetables. The options are endless!


Each student will be able to try their hand at making classic risotto to take home with them and enjoy… she’ll even give you tips on what to do with the leftovers…if there are any!


(Tasting & Take-Home Risotto)


Limited Hands On

 

Tues. 9/27/16    6:30-9:00 

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

 

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

11 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4033

Wed, Sep. 28, 2016 @ 6:30 PM
CHICKEN MAGIC: THE ART OF COOKING WITH POULTRY
 

Chicken is a staple in many households, but that old commercial where the family whines, “chicken again?”, isn’t really too far off the mark for most of us. If your weeknight chicken dinners need a little perking up, this is a “must-take” class for you.

It really is just a matter of learning various ways to cook with poultry, and then applying that knowledge to your everyday cooking decisions. This class will cover all the fundamentals, plus some great recipes, too. You’ll learn poultry buying rules, handling techniques, safety considerations, storage essentials, cleaning, prepping procedures, how to cut up a whole chicken, identification of parts, and cooking temperatures. Plus, we’ll do several numbers on our feathered friend like “frenching” the bone, poaching, and oven-frying! You’ll leave with a whole new way of looking at poultry, and some user-friendly and foolproof recipes, to boot! Can’t beat that now, can ya?

Our cluckin’ good menu includes Poached Chicken Breast with Garlic Cream Sauce, Braised Chicken with 40 Cloves of Garlic, Inside-Out Chicken Cordon Bleu, and finger-lickin’ Oven Fried Chicken. Mmm..mmm…good!

(Tasting)

Limited Hands On

 

Wed. 9/28/16   6:30-9:00  

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

 

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

15 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4034

Fri, Sep. 30, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! A GOURMET DINNER INSPIRED BY CIA, GREYSTONE-NAPA
 

Take your date night to California wine country, where some of the best chefs in the country learn their trade. Rising up the western hills of Napa Valley is the castle-like, and historic, Culinary Institute of America (CIA) at Greystone, one of the world’s most unique and inspiring campuses for culinary education. Did you know that you can have dinner there, too?

CIA graduate, Chef Jim Tinkham, will show couples 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, mouth-watering, Mini Chocolate Cake with Crème Anglaise. What a great way to enjoy time with your partner and celebrate the lovely foods of this iconic institution.

(Dinner) 

Hands On 

Fri. 9/30/16    6:30-9:00 

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

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

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

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

 

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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3999

Sat, Oct. 1, 2016 @ 10:00 AM
LI'L KIDS: SNACKS FROM SCRATCH
 

It gets tricky trying to keep the kids (and yourself) away from those “not-so-good-for-you” temptations.  Culinary instructor Katie Newell wants her two little girls to be able to have snacks, but isn’t so keen about what ingredients are inside those store-bought goodies. So, she makes her own very tasty and healthy snacks, and fills her pantry with them. She’s here share her favorite homemade snack recipes with you and your lil’ chef.

You’ll both work as a cooking duo to whip up “Give-Me-More” Granola, Marshmallow-Free Brown Rice Crispy Treats, and Chocolaty Brownies. Throughout class, Katie will be empowering your kids (and you) with tips and tricks that will encourage their own healthy eating … in a very fun, kid-friendly way  You’ll take home some of your homemade snacks, along with the recipes and know-how to make more for your pantry. (ages 5-8) 

(Tasting & Take-Home Snacks)

Hands On 

Sat. 10/1/16    10:00-12:00 

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

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

6 openings available

$85.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4000

Sat, Oct. 1, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: HOME-COOKED ASIAN FAVORITES
 

Kids love Asian food as much as adults do! Send your young chefs (ages 9-14) our way for an interactive, hands-on, Asian cooking class with Chef Yvette Hirang. Working in the kitchen alongside this fun and energetic professional, the kids will acquire lots of great sauté and stir-fry techniques throughout the class ,and learn about Asian ingredients, spices and flavor profiles as they prepare Kung Pao Chicken, Chow Mein, and a delicious Beef with Veggies dish.

(Tasting)

Hands On

Sat. 10/1/16   10:00-12:30 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

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

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

16 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3962

Sat, Oct. 1, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! DINNER IN PAYS DE LA LOIRE (L'Approche Francaise Classes)
 

L'Approche Francais

(The French Approach to Cooking & Celebrations!)
"Dinner Party in Pays de la Loire"

Sat. 10/1/16   6:30-9:00

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

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

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

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

Tonight's Menu
 "Dinner in Pays de la Loire" 
 Prefous, Mogettes de Vendee, Shrimp with Orange Beurre Blanc, Le Gateau Nantais,Liqueur Coffee, and cheese course.

(Includes dinner and coursed wine tastings selected by Chef)

Demonstration Class

Each class is $75 per person  

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

 The Provinces in the Fall L'Approche Series:  

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

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

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

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

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

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

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

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

7 openings available

$75.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3990

Sat, Oct. 1, 2016 @ 6:30 PM
MVD from 9/23 FLAVORFUL WEEKEND NIGHTS! SATURDAY NIGHT SUSHI PARTY!
 

This class has been moved from Fri. 9/23

It’s Saturday night, so let’s get this fun and interactive party “rolling” (lame pun), as we learn the fundamentals of making sushi. 

In this class geared towards beginners, experienced culinary instructor, Chef Yvette Hirang, is “in da house” to show you the skills needed make sushi rolls such as Spicy Tuna Rolls, Inside-Out Rolls, and Nigiri, including presentation techniques. You’ll sip on wine, and learn basic rice cooking techniques, hand rolling fundamentals, how to select the right ingredients such as wasabi and pickled ginger, where to buy sushi-grade fish, what terms like “Temaki” and “Maki” mean, and more.  After we learn these fundamentals, we’ll get your hands in the action as you “design our own sushi” and play around with various combinations of ingredients.

Sushi always delivers on flavor and fun…..let’s get our sushi on! Oishii! (That means “yummy” in Japanese!)

(Tasting)

Hands On

 

Sat. 10/01/16   6:30-9:00 

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

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

 

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

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3992

Sun, Oct. 2, 2016 @ 10:00 AM
Moved From 9/24- JUNIOR CHEFS ACADEMY: HOMEMADE CINNAMON ROLLS
 

This class has been moved from 8/24.....

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

Today, your young chef (ages 9-14) will learn how to make the perfect classic cinnamon roll – as well as some tasty variations to keep things fresh and fun! Culinary instructor, Mari Ruck, (also known here at The Culinary Center as “The Cinnamon Roll Lady”) is in the kitchen and ready to show you how it’s done – from start to finish! You’ll discover some fabulous secrets to making and baking cinnamon rolls as Mari demonstrates everything ,and breaks it down into gooey “bite-size” details so you can go home and whip up a batch of your own rolls!

(Tasting) 

Hands On

Sat. 10/2/16   10:00-1:00

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

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

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

11 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4117

Sun, Oct. 2, 2016 @ 4:30 PM
COOKWELL: COOK HEALTHY! LIVE WELL! COOKING SERIES-CLASS #3- HEALTHFUL WHOLE GRAINS & LEGUMES
 

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

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

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

 Class #3: HEALTHFUL WHOLE GRAINS & LEGUMES

Tonight, in Class #3, we will learn that grains have been a staple for nutritious and satisfying meals for many centuries.  Adding whole grain dishes to your meals is a great choice because not only are they low-cost, they are healthy and an excellent source of fiber and important nutrients, too!  

There are many tasty options for adding delicious grains to your meal, but cooking them can sometimes lead to a sticky situation – literally. Grains can be easily over-cooked or undercooked in a heartbeat, but once mastered, they can find a place on your table in an almost limitless array of recipes. A meal that includes grains will leave you feeling fuller, longer….that’s a win/win!

Learn from the best that cooking with grains doesn’t have to be a scary proposition. He’ll explore different varieties of grains and how to cook them to a flavorful perfection. From unpolished to polished, fast cooking to slow cooking – he’ll cover it all. The focus will be using grains that are intact (which allows you to reap the most health benefits).   We’ll savor unique flavors as Chef teaches recipes using barley, brown rice, lentils, edamame, chick peas, and steel-cut oats. Plus, how to toast them for more flavor and a true emphasis on boasting your immune system, and creating recipes with more energy. You’ll also get some hands-on cooking time with this engaging professional.

He will be joined by Cary Skelton Pitman (MS, RDN, LE, ACSM, JFS, CHC, Registered Dietitian, Healthe Clinic), food and nutrition expert who will translate the science of nutrition into practical solutions for healthy living – basically so that you will get all of the ‘why’s’, in addition to the ‘hows!” Bring on the grains! 

(Tasting)

Limited Hands On

Sun. 10/2/16   4:30-7:00

NOTE: Take one class for $65, or call 314-931-4455 to register for all 5 classes & receive the 5th class for $10!

COOK HEALTHY! LIVE WELL!  Cooking Series Classes

Class #1: Perfect Proteins For Energy & Vitality (Sun. 9/18pm)

Class #2: Satisfying Salads, Vegetables & Dressings (Sun. 9/25)

Class #3: Healthful Whole Grains & Legumes (Sun. 10/2)

Class #4: Soups & Sauces That Sing (Sun. 10/9)

Class #5: ‘Good-For-You’ Desserts (Sun. 10/16)

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

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

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

14 openings available

$65.00

Gary Hild & Cary Skelton Pitman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4001

Sun, Oct. 2, 2016 @ 6:30 PM
JUNIOR CHEFS ACADEMY: KIDS COOK IN THE ITALIAN PIZZA KITCHEN
 

Every kid should know how to make pizza, right? Tonight, our junior chefs (ages 9-14) will learn, from scratch! This interactive and fun class doubles as a baking class, because we’ll learn about flour, yeast, proper measuring techniques, baking, and testing for doneness.  A “go to” class to get creative at home…not to mention showing off your new pizza-making skills to your family and friends! 

(Tasting)

Hands On

Sun. 10/2/16   6:30-9:00

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

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

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

14 openings available

$55.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4035

Sun, Oct. 2, 2016 @ 6:30 PM
HOMEMADE RAVIOLI WITH 2 PASTAS, 2 FILLINGS, AND 2 SAUCES
 

Move over Chef Boyardee, we’re learning how to make ravioli tonight, from scratch! Sound daunting? Not to worry … we’ll take it step-by-step with Executive Chef Jim Tinkham showing us how it’s done! Once you learn the basics – the sky is the limit for flavorful combinations of meats, veggies and cheeses. And you really don’t need any special equipment … a rolling pin will suffice!

You’ll get lots of hands-on experience as you whip up a batch of Chef Jim’s “Original” Pasta Dough, and learn variations for his “Spinach Pasta Dough”, as well as the secrets to some of his favorite fillings: Chicken with Wild Mushrooms & Herbs and a vegetarian-friendly filling of roasted vegetables.

Of course, we can’t truly enjoy our stuffed pasta without some fresh and flavorful sauces to go with them, so we’ll learn to make both a red tomato-based sauce, as well as a creamy white sauce (we love choices!).  We’ll complete the evening with a wickedly good Chocolate Ravioli with Cannoli Filling that’s covered with a beautiful Chocolate Raspberry Sauce.   Doesn’t get any better than this, folks! You’ll take home some of your handmade ravioli, along with the recipes and know-how to make more at home!

(Tasting)

Hands On

 

Sun. 10/2/16   6:30-9:00 

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

 

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

12 openings available

$60.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3950

Mon, Oct. 3, 2016 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 4-VEGETABLES)
 

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

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

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

Mondays beginning: 9/12, 9/19, 9/26, 10/3, 10/10, 10/17, 10/24, (skip 10/31) 11/7 & 11/14 

6:30-9:30  (Hands On)

Series fee $1125   

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

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

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4137

Thu, Oct. 6, 2016 @ 6:30 PM
COOKWELL: GLUTEN-FREE COMFORT FOODS- Moved to 10/12
 

This Class has been moved to 10/12. Visit that new class date on our calendar of classes and register there.

When you conjure up “comfort foods” in your mind, you probably aren’t thinking gluten-free. Surprise! It’s possible….and Chef Jesse Vega is in our kitchen to show you how it’s done!  Yes, you CAN have it all – good food that is full of the flavors of your childhood AND gluten-free at the same time. Chef will share culinary techniques and tips as he shows you how easy a meal can be modified to be gluten-free, using recipes with aromas that will take you right backed to your mom’s kitchen.

Our teaching menu consists of Fried Pork Chops, Loaded Sweet Potatoes, Cheesy Corn, Sautéed Spinach with Bacon (that’s right….I said bacon), and, we’ll finish our feast with sweet, fresh Berries with Custard Sauce, for dessert. See? I told you so! All of these dishes can be varied to keep your dinner menus interesting.  You’ll work alongside chef to prepare some of the dishes, too. This class will change the way you think about gluten-free meals!

(Tasting)

Limited Hands On 

Thurs. 10/6/16   6:30-9:00 

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

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

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

0 openings available

$60.00

Jesse Vega

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4037

Fri, Oct. 7, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! A BOURBON STREET CAJUN COOKING PARTY
 

Bienvenue a vous-autres! Brimming with tradition, culture, and flavor, Cajun, Creole, and other southern-inspired styles of cooking, are best exemplified by the dishes found in traditional New Orleans restaurants. And, did you know that N'Awlin's fare is heavily influenced by French cooking? No one knows this unique cuisine better than Chef Richard McPeake, who spent 25 years supervising the Seaport Cajun Café, one of Gilbert-Robinson’s restaurants, located on Bourbon Street in New Orleans.

Chef Richard, an award-winning professional, and graduate of the prestigious Culinary Institute of America, brings the dynamic flavors of Bourbon Street right smack into our kitchen tonight. Working as twosomes, you’ll learn and practice essential culinary skills alongside Chef McPeake, as he teaches you his techniques for preparing this interesting regional cuisine he knows and loves so well … including: “blackened” techniques using seasonings to their fullest; deep and complex sauces and stocks; the trinity (Cajun Mirepoix); making, and using, a dark roux; and much, much more!

Yes, we’ll learn some great recipes and culinary skills! Yes, we’ll taste as we go! And, yes, we’ll have some fun “down on the Bayou, as we learn to make Chicken & Sausage Gumbo, Shrimp in N’Aawlin’s Butter Sauce, Spicy Grilled Shrimp with Remoulade Sauce, Blackened combo of beef and salmon, Jambalaya Rice, and Corn & Pepper Sauté. We’ll finish the evening with a hands-on dessert station where you and your honey will make a fancy Bananas Foster Flambé! That’s right! You’re gonna cook and “flambé” your own dessert! Ayee!

(Tasting)

Hands On

 

Fri. 10/7/16   6:30-9:00 

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

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

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

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

 

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

32 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4002

Sat, Oct. 8, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: SNACK ATTACK!
 

It gets tricky trying to keep the kids (and yourself) away from all of those sugar-filled snack food temptations! Let’s face it, they’re just so easy to grab. Today, culinary instructor Christina Robson, is here to share her homemade snack recipes with your junior chefs (ages 9-14) and prove to them that there are plenty of “good-for-you-options” to change their minds….plus, if they make them themselves, they’re guaranteed to love them! (This includes parents, too!).

They’ll practice their knife skills as they create a cool snack involving veggies, baguette, and a healthy dip! Then, we’ll move on over to the stovetop and make a nutritious quesadilla snack (no, it’s NOT made with cheese ….you’ll need to find out what this one is when you get there). 

Kids will work alongside Christina as she shows them how to use a food processor, and discusses time-saving tips to prep all of the ingredients ahead of time, as they whip up a cool and creamy soft serve snack.  It is sooo good! Then, she’ll put a twist on a classic healthy snack by showing them how to customize and substitute ingredients to make “Renovated” Ants on a Log – kind of like an “This Old House” episode, only with food.  You didn’t think we’d forget about chocolate! This is a snack class, right? We hear your loud and clear, so you’re gonna learn a Dark Chocolate Cherry Drop recipe, too!

Throughout class, Christina will empower kids with tips and tricks that will encourage healthy snacking … in a very fun way! Let’s get this snack party started!

(Tasting)

Hands On 

Sat. 10/8/16   10:00-12:30 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

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

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

14 openings available

$55.00

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4038

Sat, Oct. 8, 2016 @ 2:00 PM
THE NEW GIN REVIVAL: A "STIRRING" INTERACTIVE GIN LAB-FEATURING PINCKNEY BEND DISTILLERY
 

Have you noticed the trending gin revival – a revival of all things gin, especially craft cocktails featuring this wonderfully versatile spirit.  Join our fellow 2015 FEAST 50 Winner - Pinckney Bend Distillery (New Haven, MO), as they bring back one of their amazing Gin Labs to our kitchens. 


Pinckney Bend Distillery specializes in handcrafted spirits, and holds numerous international awards for its American and Cask Finished Gin, so you KNOW they know gin.  They were also selected as the best spirit distilled in Missouri by playboy.com.  (What?) Pinckney Bend’s Master Distiller, Tom Anderson, will conduct this interactive workshop focusing on an amazing exploration into the world of gin. 


Gin’s aroma and flavor profile result from a complex interaction of spirit and botanical components including roots, seeds, berries, citrus rind, and more. To really understand and appreciate gin, it is essential to experience what individual botanical's smell and taste like, and to get a sense of how they interact with each other. This is what this Pinckney Bend Distillery’s Gin Lab is all about. 


As you work in teams of two, you’ll have an opportunity to sample several individual botanical extracts, and get “hands-on” experience using these components to experiment with creating your very own gin flavor profile. If you’re serious about gin, this unique experience is made for you.


We’ll taste some classic variations on the Gin & Tonic throughout the class, and our CCKC Chefs will prepare some dishes to go nicely you’re your libations. (Yes, you’ll receive the recipes!) Be a part of the fun! 


(Gin Tastings, Paired Small Plates & Interactive Experience) 


Hands On

 

Sat. 10/8/16    2:00-4:30 

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!

20 openings available

$50.00

Tom Anderson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4039

Sat, Oct. 8, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! SUNDAY DINNER IN "LITTLE ITALY".....EVEN THOUGH IT'S SATURDAY!
 

Some of my best meals have been in those little Italian restaurant in the Italian neighborhoods of New York and Boston.  Chef Sandy DiGiovanni grew up surrounded by her Italian family, and she's going to show us how it’s done. 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 Italian recipes, such as Caponatina di Melazane, Panzanella, Risotto with Saffron and Pancetta, Osso Bucco, and Nana’s Baba Cake (Italian Rum Cake). We’ll end the evening around the table together, dining and celebrating our success.  

(Dinner)

Limited Hands On

Sat. 10/8/16   6:30-9:00 

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

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

 

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

16 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4040

Sun, Oct. 9, 2016 @ 9:30 AM
"SPILLING THE BEANS" ON COFFEE BREWING BASICS WITH VINCENT RODRIGUEZ (MAPS COFFEE ROASTERS)
 

Today's instructor, Vincent Rodriguez, owns a bike shop in Lenexa, KS called Velo+, a very unique place that's all about bikes and coffee!  “But, why?” he gets asked all the time.  His response?  “Why not?” It’s a seriously great way to connect with folks over coffee, bikes (and sometimes beer)! 

Vincent absolutely loves coffee, and takes it very seriously, as evidenced by the fact that he roasts his own coffee brand (MAPS Coffee) on-site, in a killer roaster … in the bike shop. 

Join this coffee roasting, brewing (and drinking!) expert this morning where all the coffee magic happens – at his store, of course! - for a captivating and highly informative morning exploring the aromatic world of coffee.

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

This morning, he’ll cover topics like how to purchase and store the beans, a primer on a variety of brewing devices (think French Press, Pour Over, Aero Press, and Coffee Pot), the right proportions of coffee vs. water (including what types of water will ensure a stellar cup of coffee), different grinds, and why the size of the grain really does matter, and much more. 

We’ll end our morning with a “cupping” (that’s java lingo for a ‘tasting”), as we enjoy delicious, chef-prepared treats that are meant to perfectly pair with a delicious cup of coffee. Everyone will be taking home a 12-ounce package of MAPS Coffee to enjoy at home, too!  All hail to the bean!

(Tasting & Take-Home A 12 Oz. Pkg. of Coffee)

Demonstration Class

Sun. 10/9/16   9:30-11:30 

 

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

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

$45.00

Vincent Rodriguez

VELO+, Lenexa, KS-Home of MAPS COFFEE ROASTERS

 
Event/Date Description Openings/Price/Location
4041

Sun, Oct. 9, 2016 @ 10:00 AM
MIDWEST BBQ INSTITUTE: THE THRILL OF THE GRILL-GRILLING 101
 

A staple in our Midwest BBQ Institute™, this extended 4-hour class will leave no briquette unturned when it comes to home grilling. It’s a “must take” class that will start at the beginning and go through each step: gas vs. charcoal; how to light a fire; determining proper fire temperatures; testing meat for doneness; why, what and when to marinate; choosing the right meats and fish for grilling; which ground beef makes the best burgers; and cooking on a cedar plank.

Award-winning BBQ master, Chef Richard (CCKC's 'Educator of 'Que), will share some of his favorite recipes (featuring flavors from around the world!) so we can show off our new skills in our own backyards. We’ll learn as we prepare: Tuscan Porterhouse Roast (now famous!), Planked Pesto Salmon, Grilled Inside-Outside Chicken Cordon Bleu, Grilled French Bistro Warm Potato Salad with Balsamic Vinaigrette and Grilled Caprese Portabellas! Ladies and gentlemen … let the grilling begin! NOTE: This is a demonstration class with no hands-on participation. 

(Tasting) 

Demonstration Class

 

Sun. 10/9/16   10:00-2:00 

Offering serious educational curriculum dedicated to the art and science of grilling and smoking, our Midwest BBQ Institute™ classes are taught by some of the finest BBQ instructors in the world….right here in Kansas City! Classes are offered on a continuing basis through the year with new topics and classes added continuously. Customized BBQ events are available too!   For more information about the Midwest BBQ Institute™,  click here

 

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

27 openings available

$80.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4118

Sun, Oct. 9, 2016 @ 4:30 PM
COOKWELL: COOK HEALTHY! LIVE WELL! COOKING SERIES - CLASS #4- SOUPS & SAUCES THAT SING
 

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

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

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

 Class #4: SOUPS & SAUCES THAT SING

Tonight, in Class #4, we will learn soup-making fundamentals, from stocks to seasoning, to garnishing techniques, as we are guided through interesting (and naturally gluten-free!) soup recipes that are simple to make, nutritious, and don't require a ton of complicated ingredients. We’ll concentrate on preparation and a wide variety of uses, while showcasing healthy ingredients, like brown rice flour, tofu and vegetable purees.

You’ll create basic homemade stocks that will be used to make soups with plant based proteins like create dishes like Pablano Corn Chowder, Roasted Balsamic Mushroom Soup, among others. Chef will also cover a variety of healthy sauces that will make your everyday meals shine. Throw those sodium-based seasonings away, you’ll also learn how to use citrus juices, a variety of vinegars, and fresh herbs and spices. to achieve incredible flavored soups that are oh-so-good for you! You’ll also get some hands-on cooking time with this engaging professional.

He will be joined by Cary Skelton Pitman (MS, RDN, LE, ACSM, JFS, CHC, Registered Dietitian, Healthe Clinic), food and nutrition expert who will translate the science of nutrition into practical solutions for healthy living – basically so that you will get all of the ‘why’s’, in addition to the ‘how’s!” 

(Tasting)

Limited Hands On

Sun. 10/9/16   4:30-7:00

NOTE: Take one class for $65, or call 314-931-4455 to register for all 5 classes & receive the 5th class for $10!

COOK HEALTHY! LIVE WELL!  Cooking Series Classes

Class #1: Perfect Proteins For Energy & Vitality (Sun. 9/18pm)

Class #2: Satisfying Salads, Vegetables & Dressings (Sun. 9/25)

Class #3: Healthful Whole Grains & Legumes (Sun. 10/2)

Class #4: Soups & Sauces That Sing (Sun. 10/9)

Class #5: ‘Good-For-You’ Desserts (Sun. 10/16)

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

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

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

12 openings available

$65.00

Gary Hild & Cary Skelton Pitman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4042

Mon, Oct. 10, 2016 @ 6:30 PM
WINE 101 WITH CERTIFIED SOMMELIER
 

This class is designed for those with an appreciation of wine, one of the world’s oldest beverages.  Learn wine basics, from scratch, (or refresh your skills) with Certified Sommelier, Brent Grider (also Director of Restaurants & Bars for Starwood Hotels & Resorts).  The goal of the class will be to gain a working knowledge of the various grape varietals, and then gauge what styles of wine appeal most to you, and why.


We’ll also understand the ‘how to’s of selecting wines you’ll enjoy, the wine-making process (including sparkling wines), how to read a wine label, a wine list, proper glassware, how to open a bottle, what factors contribute to the quality of a wine, and major wine producing countries.  That’s a lot of ground to cover, but we’ll do it. Don’t worry, we’ll also do some tasting as well because how the heck can you learn if you don’t taste….right? 


You will no longer have to use the “close your eyes and point” approach to choosing a wine at your local purveyor or in a restaurant. Won’t you be clever!

(Wine Tasting & Wine Nibbles)

Demonstration Class

 

Mon. 10/10/16   6:30-9:00 

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

 

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

18 openings available

$70.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3950

Mon, Oct. 10, 2016 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 5-MOIST HEAT COOKING)
 

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

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

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

Mondays beginning: 9/12, 9/19, 9/26, 10/3, 10/10, 10/17, 10/24, (skip 10/31) 11/7 & 11/14 

6:30-9:30  (Hands On)

Series fee $1125   

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

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

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4043

Tue, Oct. 11, 2016 @ 6:30 PM
ASIAN NOODLE DISHES "PHO" YOU
 

Come slurp and twirl your way to knowing how to cook with Asian noodles.  Noodles are a symbol of longevity in the Asian culture, and whether wide or skinny, stir-fry or soupy – they can be found in hundreds of different forms all over the world.

Join Chef Yvette Hirang, as she shares a cultural, historical, and product overview of the world of noodles, AND teaches you the fundamentals of cooking with noodles. She’ll show you how to make Chinese Chow Mein, Japanese Udon, Vietnamese Pho, and Lo Mein, where you’ll be making your own noodles. You’ll get a little hands-on action during the class, too.

Grab your chopsticks (or your fork, for you newbies!) and slurp and twirl with us as we warm up to these Asian comfort foods!

(Tasting)

Limited Hands On

Tues. 10/11/16    6:30-9:00

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

 

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

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4036

Wed, Oct. 12, 2016 @ 6:30 PM
Moved From 10/6- COOKWELL: GLUTEN-FREE COMFORT FOODS
 

This Class has been moved from 10/6...

When you conjure up “comfort foods” in your mind, you probably aren’t thinking gluten-free. Surprise! It’s possible….and Chef Jesse Vega is in our kitchen to show you how it’s done!  Yes, you CAN have it all – good food that is full of the flavors of your childhood AND gluten-free at the same time. Chef will share culinary techniques and tips as he shows you how easy a meal can be modified to be gluten-free, using recipes with aromas that will take you right backed to your mom’s kitchen.

Our teaching menu consists of Fried Pork Chops, Loaded Sweet Potatoes, Cheesy Corn, Sautéed Spinach with Bacon (that’s right….I said bacon), and, we’ll finish our feast with sweet, fresh Berries with Custard Sauce, for dessert. See? I told you so! All of these dishes can be varied to keep your dinner menus interesting.  You’ll work alongside chef to prepare some of the dishes, too. This class will change the way you think about gluten-free meals!

(Tasting)

Limited Hands On 

Thurs. 10/12/16   6:30-9:00 

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

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

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

18 openings available

$60.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4044

Wed, Oct. 12, 2016 @ 6:30 PM
RECIPES FROM THE LEGENDARY BRISTOL BAR & GRILL
 

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

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

The perfect seafood calls for the perfect sauce, so you’ll also learn how to make pan sauces, such as Avocado Butter Sauce and Whipped Butter Sauce … crowning touches to our seafood entrees.

You’ll explore a variety of cooking techniques and methods and learn how to properly pan sear, how to deglaze for flavor infusion, and how to use a flat griddle for searing.

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

(Tasting)

Limited Hands On

Wed. 10/12/16   6:30-9:00

 

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

 

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

8 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4045

Thu, Oct. 13, 2016 @ 6:30 PM
COOKWELL: PLENTY....OF VIBRANT VEGETABLE RECIPES
 

When you think of vegetables, what do you think of?  If the answer isn’t WOW, then we have some recipes for you. 

These “keeper” dishes (inspired by the bestselling cookbook “Plenty”) make succulent vegetables the star.   Rachel Ciordas is an enthusiastic, and experienced, culinary instructor with an inspiring story of health and wellness.  She will dazzle your taste buds, and inspire you to make getting more vegetables into your life the most fun part of your day! 

Learn about superfood Green Quinoa, delicious Vegetable Paella, and Shakshuka, a fantastic vegetable and egg dish.  Bring your questions, as ”plenty” of other vegetable information will be discussed! 

(Tasting)

Limited Hands On 

Thurs. 10/13/16   6:30-9:00

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

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

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

18 openings available

$55.00

Rachel Ciordas

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4046

Fri, Oct. 14, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS!WHISKEY 101 WITH "THE WHISKEY COWGIRL!"
 

Whiskey is an acquired taste, so, if you’re one of those that can’t taste it without making a “face” (don’t act like you don’t know what I’m talking about!), this is the class that will turn that scowl around.  And yes, even seasoned whiskey drinkers will learn a thing or two about their favorite spirit, in this class. 


Terry Kast, owner of Celtic Ranch in Weston, MO and self-professed “Whiskey Cowgirl,” is in ‘da house’ to share her vast knowledge as she introduces you to the sublime world of whiskey.  This entertaining woman knows her whiskey and guarantees a fun and informational evening as you compare, contrast, understand, taste, and enjoy Bourbon, Tennessee Whiskey, Irish Whiskey, Scotch, and Rye.  We’ll get to the bottom of the barrel as she discusses drinks made with whiskey (yes we’ll taste too!) as well as some foods that pair well with whiskey. 


Don’t worry if you’ve never tasted whiskey before…..rookies are welcome, and she’ll make believers out of you too!  You’ll leave the class with confidence that you can belly up to the bar and throw down whiskey with the pros….and without “that face”! You’re welcome. 

(Tasting)


Demonstration Class  

Fri. 10/14/16   6:30-9:00 

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

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

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

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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4047

Sat, Oct. 15, 2016 @ 9:00 AM
ANYONE CAN LEARN TO COOK! A 2-DAY BEGINNER'S BOOTCAMP -DAY 1
 

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 he'll take it from there.

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

Register early, as this class will fill quickly. (Class size limited) Giving this series as a gift would be a great gift idea, too!

(Tasting)

Hands On

Sat. 10/15/16 9:00-3:00 Day 1

Sun. 10/16/16 9:00-3:00 Day 2

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

$275.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4048

Sat, Oct. 15, 2016 @ 10:00 AM
MASTER CLASS: ALL-DAY ITALIAN COOKING COURSE WITH CHEF SANDY DIGIOVANNI
 

If you’d like to learn how to cook, what better way than to immerse yourself into Italian cuisine, than to cook alongside someone who is an expert.  Well, here’s your chance!  Chef Sandy DiGiovanni, (NBC’s “America’s Next Great Restaurant”) has that kind of personality that will make learning fun and, believe me, she is a great culinary teacher.  When you finish this class, you’ll have a Sicilian island’s worth of experience, in this intensive, 5-hour, interactive class.  

You’ll work next to Sandy, as you learn to create Insalata Alla  Eoliana, Tomato, Anchovy & Caper Crostini, Insalata Siciliana (Sicilian orange & fennel salad), the secret of perfect Risotto Con Funghi (Rissoto with mushrooms), Sugo de Pomodoro, Sicilian Tomato Sauce, Homemade Meatballs, a special pasta dish, Bragiole (stuffed, rolled, seared & braised beef), Vrocculi Affucati (drowned broccoli or cauliflower), and, for dessert,  Crostata di Fichi e Pere (pear and fig tart).   Mama Mia! In addition, you’ll will learn to make the perfect espresso coffee liqueur! 

Sandy will teach plating and presentation techniques, plus, how to set up an Italian pantry, so you can recreate these babies at home.  Lunch will be prepared by you, and you’ll take home some of your culinary creations, too! A not-to-be-missed culinary cooking experience with lots of “Chef Sandy” time!

(Tasting, Lunch & Take-Home Food) 

Hands On

Sat. 10/15/16    10:00-3:00 

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

16 openings available

$125.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4049

Sat, Oct. 15, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! DATE NIGHT IN THE PIZZA KITCHEN
 

Join us tonight for a relaxing, full-on, pizza party with Italian instructor and passionate foodie, Daniela Mancinelli Abel.  Bring your kitchen buddy, get your “scratch cooking” hat on, and learn to make homemade pizza, using her secret flour that makes “the best pizza dough texture ever.”  We’ll have some perfect accompaniments to pizza, as well, as you graze your way through the evening. 

Sprinkled into the evening (along with some Parmesan cheese) will be a little fun Italian folklore, as Daniela teaches you about various pizza styles such as Margherita, Beach Potato Pizza (pizza eaten on the Italian beach), and ‘Sauceless’ Pizza with mushrooms and truffle oil. Come for the pizza, stay for the fun.  And, oh yes, we’ll have wine too.  Duh.

(Tasting)

Hands On 

Sat. 10/15/16   6:30-9:00 

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

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

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

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

 

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

16 openings available

$75.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4050

Sat, Oct. 15, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! OLD SCHOOL MEXICAN FAVORITES!
 

You and your honey can do it up old school, and add a little spice to your life….(and, your menus)… as Chef Jesse Vega takes you on a journey south-of-the-border to recreate some of his all-time Mexican favorites!

This traditional, yet not-your-normal, Mexican menu is sure to heat up your date night with a tasty Fideo, a toasted pasta dish, Chili Relleno stuffed with traditional chihuahua cheese (ooh!) and a  ground beef Chimichanga. Don’t worry, there will be chips and salsa, too.

The best ending to a great Mexican meal, and a grand Ole’, is a Columbian Snowball! Ok, it’s not Mexican…. but, it’s topped with Kahlúa Chocolate Sauce!  That’s what I’m talkin’ 'bout!

(Tasting)

Hands On

 

Sat. 10/15/16   6:30-9:00  

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

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

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

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

 

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

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4047

Sun, Oct. 16, 2016 @ 9:00 AM
ANYONE CAN LEARN TO COOK! A 2-DAY BEGINNER'S BOOTCAMP-DAY 2
 

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 he'll take it from there.

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

Register early, as this class will fill quickly. (Class size limited) Giving this series as a gift would be a great gift idea, too!

(Tasting)

Hands On

Sat. 10/15/16 9:00-3:00 Day 1

Sun. 10/16/16 9:00-3:00 Day 2

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

$275.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4051

Sun, Oct. 16, 2016 @ 11:00 AM
KNIFE SKILLS 101
 

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

In this class you’ll learn all about knives that are right for you. In addition, you’ll explore sharpening, storage and other important information.  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. Please note that alcoholic drinks will not be available during this class.

(Snacks)

Hands On

 

Sun. 10/16/16   11:00-1:30  

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

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4119

Sun, Oct. 16, 2016 @ 4:30 PM
COOKWELL:COOK HEALTHY! COOK WELL! COOKING SERIES CLASS #5: 'GOOD-FOR-YOU' DESSERTS
 

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

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

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

 Class #4: SOUPS & SAUCES THAT SING

Tonight, in Class #5, Chef Gary will be the first to tell you that desserts can definitely be included in a healthy eating lifestyle. He will focus onsimple and entirely healthful and scrumptious desserts-made from scratch - not a box, or a mix. Chef Gary is on a mission to create good food, using only pure, healing ingredients. 

During his many years as a chef, he’s learnedfirsthand, that nutritious, fresh, and organic food can be healing and, if prepared correctly...delicious! He will show you how to use REAL food to excite your palate, heal your body, and nourish your soul, as he shares some of his tried-and-true satisfyingly delicious dessert recipes like a creamy Thai Purple Rice Pudding, a “healthi-fied” French Clafouti that’s fruit-based, All-Natural Chocolate and Peanut Butter Bars, and much more. You’ll also get some hands-on cooking time with this engaging professional.

Hey, it wouldn’t be a dessert class without a discussion about chocolate, right? So, he’ll cover the surprising health benefits of everyone’s favorite indulgence, especially dark chocolate.

He will be joined by Cary Skelton Pitman (MS, RDN, LE, ACSM, JFS, CHC, Registered Dietitian, Healthe Clinic), food and nutrition expert who will translate the science of nutrition into practical solutions for healthy living – basically so that you will get all of the ‘why’s’, in addition to the ‘how’s!”

(Tasting)

Limited Hands On

Sun. 10/16/16   4:30-7:00

NOTE: Take one class for $65, or call 314-931-4455 to register for all 5 classes & receive the 5th class for $10!

COOK HEALTHY! LIVE WELL!  Cooking Series Classes

Class #1: Perfect Proteins For Energy & Vitality (Sun. 9/18pm)

Class #2: Satisfying Salads, Vegetables & Dressings (Sun. 9/25)

Class #3: Healthful Whole Grains & Legumes (Sun. 10/2)

Class #4: Soups & Sauces That Sing (Sun. 10/9)

Class #5: ‘Good-For-You’ Desserts (Sun. 10/16)

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

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

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

15 openings available

$65.00

Gary Hild & Cary Skelton Pitman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4121

Sun, Oct. 16, 2016 @ 6:30 PM
SENSATIONAL SEASONAL PIES
 

There is nothing in the world that’s more comforting than the smell of a pie baking in the oven – especially when the weather turns cooler outside. Warm, a la mode, or straight from the fridge as a midnight snack, it’s truly perfect food.

Tonight's instructors, Chef Richard McFarlane-Clark and Chef Laura Thomsen, begin the pie lesson by teaching you fundamental techniques to make a perfect “no-fail” pie dough, that is so simple it will quickly become your “go-to” pie crust recipe! Then, you’ll don an apron and get hands-on practice as you learn the secrets to rolling out your dough to ensure a light and flaky crust, every time. We’ll also cover pie fillings and spices that take advantage of seasonal fruits straight from the farmers market, like apples and pears. And, of course, we need to cover our pie creations, so you’ll learn to make a fancy lattice crust, as well as a simple, but beautiful, streusel topping.

At the end of class, you will leave our bakery with the fruits of your labor to share with family and friends, and new recipes to add to your baking repertoire.

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

Limited Hands On 

Sun. 10/16/16    6:30-9:00 

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

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

14 openings available

$60.00

Richard McFarlane-Clark & Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4053

Mon, Oct. 17, 2016 @ 6:30 PM
INTRODUCTION TO MIDDLE EASTERN COOKING
 

Culinary instructor, Christine Rossi, invites you into her world of Middle Eastern foods and cooking, and shares with you the beautiful traditions that accompany the Middle Eastern culture.  Christine inherited her Middle Eastern culinary skills as a child, and now she will transport you to the Mediterranean region, and to the stunning flavors and aromatic smells of her Syrian homeland kitchen. You'll be introduced to the basics of Middle Eastern cooking and cuisine, and learn tips on how to select grape leaves and how to time the preparation of these delectable dishes. 

Christine will share her secrets as she teaches you how to prepare tonight’s menu of Rolled Grape Leaves filled with fresh lemon juice and meat (a mix of beef & lamb), Kibbeh stuffed balls dipped in Yogurt, considered the national dish of Middle Eastern countries, Meat-filled pastry rolls-a delicate roll filled with meat mixture of ground meat and pine nuts, Lentil Salad and delicious Rice Pudding.

(Tasting)

Limited Hands On

 

Mon. 10/17/16   6:30-9:00

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

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

15 openings available

$55.00

Christine Rossi

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3950

Mon, Oct. 17, 2016 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 6-DRY HEAT COOKING)
 

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

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

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

Mondays beginning: 9/12, 9/19, 9/26, 10/3, 10/10, 10/17, 10/24, (skip 10/31) 11/7 & 11/14 

6:30-9:30  (Hands On)

Series fee $1125   

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

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

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4054

Tue, Oct. 18, 2016 @ 6:30 PM
LEARN TO MAKE SUSHI AT HOME
 

Join us tonight, as we learn how to make sushi! One of our most popular classes will be taught this evening by Chef Yvette Hirang, who will show us the fundamental skills needed to make the basic types of rolls and get you “rollin’” yourself with some hands-on action.  We’ll also learn the basics about sushi rice, the ingredients used with sushi such as wasabi and pickled ginger, how to safely store fish, and where and how to buy sushi grade fish.  We’ll learn hand-rolling techniques and presentation of our sushi! 

Sushi always delivers on flavor and fun, so come learn what terms like “Nigiri,” “Temaki” and “Maki” mean, and let’s get our sushi on! Oishii! (That means “yummy” in Japanese!) Who said you can’t find great sushi in the Midwest? Now you can make it in YOUR kitchen! You’ll get to try your hand at making sushi as well and you’ll taste several types of sushi like Inside-out Roll, Spicy Tuna Roll, and California Roll!  You’re crazy if you think you can’t do it yourself! 

Note: This is a basic skills class for beginners.

(Tasting)

Hands On

 

Tues. 10/18/16   6:30-9:00 

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

 

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

18 openings available

$65.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4055

Wed, Oct. 19, 2016 @ 6:30 PM
COOKWELL! YOUR NEW "GO-TO" HEALTHY RECIPES FOR ENTERTAINING
 

The holidays are right around the corner, and when it comes to entertaining, we all need a spade in our back pocket. Tonight, healthy cooking expert and entertaining guru, Katie Newell, will not only give us a spade, but a diamond, heart, and ace, as well. By the end of the evening, you will walk away knowing the secrets to creating the “most talked about around town” dinner party at home, featuring real food.  You’ll have friends, family, neighbors (and maybe even the random party crasher) lined up at your front door.

From a make-ahead crab appetizer, to the most extravagant chocolate torte you’ve ever put in your mouth (and everything in between), culinary instructor, Katie Newell, will help you channel your inner June Cleaver, and turn you into an entertaining expert. (Seriously, this menu is foolproof).

Following the delicious appetizer, you’ll start your guests off with a crisp and light Caesar Salad, complete with made-from-scratch dressing and homemade croutons, then serve up a Classic Bolognese served with French bread that's slathered with a Creamy Herb Spread. Then dazzle them with an Extravagant Chocolate Torte with Fresh Cream and Berries, for dessert. There's a good chance that may never leave after that one!

(Tasting)

Limited Hands On 

Wed. 10/19/16   6:30-9:00 

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

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

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

18 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4056

Thu, Oct. 20, 2016 @ 6:30 PM
GIRLS NIGHT OUT! WOMEN DO WINE! A "BROWN BAG" WINE TASTING PARTY
 

Ladies, do you want to be better skilled at reading that wine list?  Wish you had a broader view of the various styles, varietals, and types of wines so that you can order wine, and pair with your menu at dinner parties with confidence? Our goal this evening is to give you the knowledge, skills, fundamental guidelines, and daring so that you won’t sweat when you see the sommelier walking to your table. (It’s not ladylike to sweat … unless you’re winning a marathon, right? … and then it’s very cool!)

Under the tutelage of Brent Grider, certified sommelier and  Director of Restaurants & Bars for Starwood Hotels & Resorts (and the only boy we’ll let in the house this evening, by the way!), you’ll utilize the “brown bag” or “blind” method of wine education, which is one of the best (and most fun!) ways to learn about wine. You’ll taste the wines without the benefit of descriptions or names, then match the wines to the descriptions in front of you. You can work in groups, or individually, and we guarantee a good time, as well as some good wine values to taste. We will also offer some food pairings in the form of appetizers and tapas, or “small plates”, that will assist in our wine education this evening. Oh yes ... and there are prizes, too!

This is a great event for your girly group, dinner/ wine club pals or neighborhood friends! It’ll fill up fast, so don’t wait to register on this one!

(Wine Tasting, Small Plates & Prizes!)

Demonstration Class 

Thurs. 10/20/16   6:30-9:00 

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

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

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4057

Fri, Oct. 21, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! COUPLES "DO IT" FRENCH COUNTRY-STYLE!
 

Cooking, that is!  (What did you think I was talking about?)  This cooking class for couples will have the two of you learning classic French dishes.  Tonight is the night to grab your favorite person and join us in our kitchen for a night of interactive cooking fun.

It’s hands-on all the way as Chef teaches you a classic French Cassoulet Dinner.  his hearty one-dish family recipe is typically made with duck that features no less than 5 types of meats and beans, and topped with a crispy crust. An appetizer of Mini Baked Brie with Toasted Almond Butter, and Spring Greens with Crème Vinaigrette will accompany this authentic French dinner. For dessert, you’ll learn to make a fancy-schmancy dessert, Grand Marnier Soufflé. Wow! What a menu! At the end of the evening, we'll sit down and toast to our success as you’re transported to the French countryside!

(Dinner)

Hands On

 

Fri. 10/21/16    6:30-9:00  

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

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

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

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

 

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

16 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4003

Sat, Oct. 22, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: ASIAN "TAKE-OUT" FARE
 

Send your young chefs (ages 9 to 14) over to our kitchens today for an interactive, hands-on, Asian cooking class with Chef Yvette Hirang. Working in the kitchen alongside this delightful professional, the kids will learn to make popular take-out classics that they can recreate at home. They’ll acquire lots of great cooking skills and techniques throughout the class, and learn about Asian ingredients, spices and flavor profiles.

Here’s what they have to look forward to learning: Spring Rolls Orange Chicken, and Chow Mein. Our young chefs have been asking for an Asian cooking class, and they are going to absolutely love this one!

(Tasting)

Hands On 

Sat. 10/22/16   10:00-12:30 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

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

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

17 openings available

$50.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4058

Sat, Oct. 22, 2016 @ 10:00 AM
RISE & SHINE! IT'S BREAKFAST BREADS TIME!
 

In this interactive, 4-hour class, our own resident “Alton Brown” of breadmaking, Paul McCool ,(I want that to be MY last name, don’t you?) shows how to get up on the right side of the bed with a class on breakfast breads, including the famous SCONE!  In addition, you’ll learn  “I Can’t Believe I Just Did That!” Chopped Apple Bread – one of his all-time favorites. 

Paul is eager to share the “how’s” and “why’s”, as he takes you through the science of breadmaking. You’ll learn much from this charming baker, including essential measuring and kneading techniques, as well as guidelines for shaping and baking all types of breads. We'll start with the versatile scone (the 'o' sounds more like "gone" than "cone") which is usually baked in an oven these days ,but you'll learn how to make them on a griddle, too. During class, we’ll learn the techniques for combining the ingredients, for kneading, for shaping, and for baking the scones. Most importantly, we will learn how to handle the dough (lightly!), and when to stop (sooner than you think!). And, we will talk about things that we can do to customize scones to enjoy with savory and sweet foods (that’s the versatile part!).

Then, there's that “I Can’t Believe I Just Did That” Chopped Apple Bread--sweet, cinnamon-y, yeasted goodness loaded with apples and nuts. It's way better than any Monkey Bread ever dreamed of being, and you can make it up the night before and bake it for breakfast.  How's that for convenient?

(Tasting)

Hands On

 

Sat. 10/22/16   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!

10 openings available

$55.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4059

Sat, Oct. 22, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! FALL IN SONOMA VALLEY WINE COUNTRY
 

A beautiful fall date night in Sonoma Valley’s iconic “California Wine Country”......the very words inspire images of bucolic vineyards with gorgeous autumn colors, where mature grapes hang lush and heavy on the vines and ripe for picking, of ancient stone wineries and cool cellars where wines mellow in rows of oaken casks, as their growing season comes to an end.


California wine country is not just about wine, it is also a mecca for food lovers, as well. Driven by seasonal ingredients, fresh herbs, natural goodness, simplicity, locality, hand-made artisanal cheeses, breads and olive oils, and the emergence of world class wines, this cuisine has inspired cooks to paint with a very broad palette. 


Tonight, we’ll pay homage to the cuisine of California wine country. Master Chef Richard McFarlane-Clark has designed a menu that will show why California cuisine arguably qualifies as the essence of modern American cooking. The menu:  The Bay’s Fresh Clam Chowder with Fresh Sourdough Baguette, Mesclun Salad with Zin-Berry Dressing and Manchego Cheese Crisps, Chardonnay Poached Shrimp with Tarragon-Ponzu Cocktail Sauce, Chicken Supreme stuffed with whipped brie and red grapes, Herbed Rice Pilaf, Oven Roasted Vegetables and Crème Caramel with Orange Lace Cookies, served along with our popular coffee experience that features The Culinary Center’s special coffee blend. Our couples will get lots of hands-on time with chef, too! 


We hope you’ll join us in this unique evening of excellent cuisine, and friendly service.  See you in the “Valley”!   


(Dinner)

Hands On 

Sat. 10/22/16    6:30-9:00 

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

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

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

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

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

7 openings available

$75.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4004

Sun, Oct. 23, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PERFECT BISCUITS & SCONES
 

Heads up, kids (ages 9-14)! We’re firing up the ovens, and digging out the rolling pins, for a fun-filled morning of baking. Chef Laura Thomsen is excited to share some of her favorite recipes, and show you how easy it is to make delights, such as fresh Buttermilk Biscuits and Cinnamon Raisin Biscuits, that are crispy on the outside, and tender on the inside.

This is a class that will teach you fundamental baking techniques, such as how to apply the perfect soft touch to your dough so your biscuits always turn out soft and flaky. We’ll also cover scones – a cousin to the biscuit – as we create Cranberry Apricot Scones with Orange Glaze and savory Cheddar and Herb Scones. 

In this 3-hour, hands-on, class, you’ll discover baking secrets, and shortcuts that’ll be used again and again, in your own kitchen. Working alongside Chef Thomsen, you’ll practice cutting-in the butter, crumbing the butter, careful consideration of add-in ingredients, and using a light hand to bring it all together. Plus, we’ll experiment with different variations of add-ins, 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 “gluten-free” variations, too.

You’ll taste, make, and even take home, some of your baked treasures to share with family and friends. Lordy, it’s going to smell so good in here today! 

(Tasting & Take-Home Baked Scones)

Hands On 

Sun. 10/23/16    10:00-1:00 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

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

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

18 openings available

$50.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4060

Sun, Oct. 23, 2016 @ 6:30 PM
CHICAGO-STYLE DEEP-DISH PIZZA
 

Culinary professional (and self-professed “pizza-holic”), Mari Ruck, teaches you step-by-step how to create Deep-Dish Chicago-Style Pizza, based on a recipe from Eduardo’s Pizza, a long-time KC favorite! Once you’ve learned the secrets to making this perfect buttery pizza dough, you’ll want to use it to create all sorts of classic Italian fare.

In this 3-hour classs, you’ll discover that there really is an art and science to creating the fillings and expertly layering them to cook up this deep-dish delight! We’ll offer knives and forks (of course), and double-down on the napkins, when we taste a slice! Take-out pizza? Who needs it!  

(Tasting & Take-Home Personal-Size Pizza) 

Hands On

 

Sun. 10/23/16    6:30-9:30 

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

 

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

16 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4134

Sun, Oct. 23, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! 50 WAYS TO FEED YOUR LOVER-ADDED TO SCHEDULE
 

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

It’s hands-on all the way (again … not like THAT!) as we work alongside Chef Jim Tinkham an expert culinary instructor.  Chef Jim is passionate about sharing some of his favorite recipes, perfect for “spooning” (yes … pun intended!) into the mouth of your “luvva”: Blue Cheese Mousse, Pistachio & Scallop Stackers, 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!  

(Dinner)  

(Hands On)

Sun. 10/23/16   6:30-9:00 

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

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

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

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

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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3950

Mon, Oct. 24, 2016 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 7-MOTHER SAUCES)
 

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

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

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

Mondays beginning: 9/12, 9/19, 9/26, 10/3, 10/10, 10/17, 10/24, (skip 10/31) 11/7 & 11/14 

6:30-9:30  (Hands On)

Series fee $1125   

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

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

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4061

Tue, Oct. 25, 2016 @ 6:30 PM
THE ART OF MAKING GNOCCHI
 

Tonight, you'll not only learn to make classic Italian gnocchi – those heavenly little dumplings that melt in your mouth – you'll also learn to make several versions of gnocchi, Ricotta and Potato Gnocchi, as well as some accompanying sauces. 

Making gnocchi (pronounced "nee-okkee") takes practice, patience, and persistence ... and that's why Daniela is our instructor for this class. She’s an expert!  You'll have the opportunity to perfect your skills, as you explore the gnocchi-making basics. The three heavenly sauces are a simple Garlic Butter Sage Sauce, Bolognese Sauce, and a Marinara Sauce. Daniela will be here the whole time with guidance and helpful hints. Yes, of course … you'll get to taste the gnocchi! 

(Tasting & Take-Home Gnocchi)  

Limited Hands On

Tues. 10/25/16   6:30-9:00 

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

 

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

16 openings available

$55.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4062

Wed, Oct. 26, 2016 @ 6:30 PM
COOKWELL: THE VEGETARIAN HOLIDAY TABLE: A THANKSGIVING MEATLESS MENU
 

Why do vegetarians always get stuck with Tofurky on their Thanksgiving table? Seriously, is that the best we can do? Wouldn’t it be awesome if you had a foolproof menu that would make even the most diehard vegetarian jump with joy? Well, here you go.


With plant-based lifestyles on the rise these days, there are plenty of other tasty options to serve your non-meat eating friends and family on “turkey day”…..er, in this case - “no turkey day.” Or, you can look at this class as a way to learn how to make “everything but the turkey”, because these babies make great side dishes, too.


Healthy cooking expert, Lauren Abel, will share her tips to prepare this very doable, and tasty, meatless menu.  She’ll start by showing you how to prepare an aromatic Spiced Nuts recipe, then, move on to a glorious autumn salad that screams fall with its beautiful holiday colors, a sweet potato dish that will make everyone at the table forget about that sticky, sweet marshmallow version that Aunt Naomi brings. Every. Single. Year. Am I right? Next, you’ll learn a simple, yet hearty, meatless entrée of Spinach and Feta-Stuffed Portobello Mushrooms. For dessert, get ready for moist, savory Pumpkin Muffins. Uh huh….that’s what I’m talking about.

(Tasting) 

Demonstration Class 

Wed. 10/26/16   6:30-9:00

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

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

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

11 openings available

$55.00

Lauren Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4063

Thu, Oct. 27, 2016 @ 6:30 PM
NEW SOUTHERN COOKING
 

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

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

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

Save room for dessert, because it’s an awesome cross between Bananas Foster and New Orleans Bread Pudding that Chef calls “Southern Banana Foster Bread Pudding!” These are recipes you’ll find yourself using year-round … by popular demand!

(Tasting) 

Limited Hands On 

Thurs. 10/27/16   6:30-9:00  

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

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

22 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4064

Fri, Oct. 28, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK CHINESE FAVORITES
 

Looking for a different kind of date night? Instead of making a reservation for you and your sweetie at your favorite Chinese restaurant, why not learn to cook it together! Admit it, we all crave the fresh tastes, crisp crunch, and flavorful combinations of Chinese food. After tonight’s class, we’ll be armed with time-tested recipes, essential techniques, and the knowledge to make your own oriental favorites from scratch, in your own kitchen!

We learn best by doing, so our couples will put on aprons and get a little “hands-on” as you practice some of the prep and cooking tonight alongside an experience Asian chef, Yvette Hirang (you’ll LOVE her). She’ll share her tips and secrets as she teaches you to prepare Asian sauté and stir-fry classics like Chow Mein, the ever-popular Kung Pao Chicken, and Black Bean Shrimp in her relaxed and fun style. What an incredible line-up of tasty recipes! Get ready to throw that take-out menu out the window!

(Tasting)

Limited Hands On

 

Fri. 10/28/16   6:30-9:00 

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

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

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

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

 

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

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4065

Fri, Oct. 28, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! DATE NIGHT WITH A SOMMELIER-A WINE & FOOD PAIRING PRIMER
 

Here’s a unique date night idea! Grab your honey, and let’s learn how to pair wine with food like a pro!  No more will you be stumped with a wine list or in front of a wall of wine, trying to figure out the perfect one for your meal!  Certified Sommelier Brent Grider (also Director of Restaurants & Bars for Starwood Hotels & Resorts) simplifies the task of pairing food and wine into five easy steps that sommelier & chefs use to create perfect match. 


You’ll learn how to use the best characteristics in wine to match it to the most dominant flavors in a dish, how the sweetness in a wine affects the taste buds and can lead to bliss or despair, and many other tips.  You and your sweetie will gain the confidence you need to move forward in the wide world of wine.  Don’t worry, there will be plenty of wine & food to pair!

(Wine Tastings & Small Plates)

Demonstration Class 

Fri. 10/28/16   6:30-9:00 

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

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

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

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

 

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

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4005

Sat, Oct. 29, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: KIDS COOK CLASSIC ITALIAN: HANDMADE SPAGHETTI & MEATBALLS
 

Kids (ages 9-14), you know you want to learn to make this iconic meal! Let’s learn the right way, from an expert. You’ll learn, and practice, culinary techniques to make a classic egg pasta dough, authentic Marinara and perfect meatballs - all, from scratch! Plus, you’ll take home some of your creation, as well. This is a class where you get to begin your OWN traditions!

(Tasting)

Hands On

Sat. 10/29/16   10:00-12:30

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

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

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

 

10 openings available

$55.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4006

Sat, Oct. 29, 2016 @ 10:00 AM
TINY TOTS: MAGIC IN THE KITCHEN! PRINCESS HALLOWEEN BAKING PARTY (Also offered on Sun. 10/30)
 

Our tiniest chefs (ages 2-4) 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 Halloween-themed baking class for our little 2- to 4-year old tiny 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 Dwarfs 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 little chef wants to play dress up …our kingdom (er.... kitchen) encourages costumes, capes, crowns, and tiaras, but let’s leave the boas at home … those feathers get into everything! Bring your camera to capture these cherished moments!

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

Hands On

Sat. 10/29/16   10:00-12:00

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

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


(NOTE that there is another session offered on Sun. 10/30/16, from 10:00-12:00. Please go to that date to register.)

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

6 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4007

Sun, Oct. 30, 2016 @ 10:00 AM
TINY TOTS: MAGIC IN THE KITCHEN! PRINCESS HALLOWEEN BAKING PARTY (Also offered on Sat. 10/29)
 

Our tiniest chefs (ages 2-4) 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 Halloween-themed baking class for our little 2- to 4-year old tiny 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 Dwarfs 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 little chef wants to play dress up …our kingdom (er.... kitchen) encourages costumes, capes, crowns, and tiaras, but let’s leave the boas at home … those feathers get into everything! Bring your camera to capture these cherished moments!

(Tasting, Take-Home Cookies & Tot-Sized Gift)

Hands On

Sun. 10/30/16   10:00-12:00

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

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


(NOTE that there is a another session offered on Sat. 10/29/16, from 10:00-12:00. Please go to that date to register.)

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

8 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4008

Sun, Oct. 30, 2016 @ 10:00 AM
LI'L KIDS LOVE CUPCAKES & COOKIES!
 

Today, it’s all about cookies, cupcakes, and little kids (ages 5-8)! You and your budding pastry chef are in for a treat when you put on your aprons and work as a team alongside master baker, Shannon Hartnett.

She’ll teach valuable, and “little kid friendly” baking techniques, how to measure, how to create the perfect icing, and more, as you make cookie and cupcake recipes like Chocolate Chip Cookies, Peanut Butter Cookies, and Chocolate Turtle Cupcakes. YUM! YUM! And then, all the little bakers will decorate their awesome sweet treats at our fabulous Sprinkles Station!  You’ll have tons of baking fun and probably be covered in icing at the same time! 

(Tasting)

Hands On 

Sun. 10/30/16   10:00-12:00

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

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

1 opening available

$85.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4066

Tue, Nov. 1, 2016 @ 6:30 PM
HOMESTYLE MEXICAN-POZOLE AND OTHER FAVORITES
 

Grab your sombrero and get ready for some authentic homestyle Mexican food! Instructor, Susie Lara who knows a lot about cooking authentic Mexican food, is going to teach the foods with which she grew up watching her mother prepare. Tonight, you’ll roll up your sleeves and garner some tried and true culinary skills, as you learn to prepare some of her very favorite childhood dishes. Plus, learn how to identify, and work with more Mexican ingredients that can be found locally.

We’ll start off with Sangria and homemade Salsa and Tortilla Chips. Then, we’ll dive right in and get some hands-on action as we make an amazing Mexican Pork Pozole, a thick, hearty stew that includes hominy and pork as the stars of the dish, and is served with fun, flavorful condiments like jalapeno peppers, onion, cilantro and lime wedges.

While that’ simmering on the stove, we’ll round out our meal with a spicy vegetable dish, and Mexican Rice. Oh yes…there will be dessert! Duh! How about a creamy Caramel Flan. Round up your amigos and join us for a flavorful fun evening!

(Dinner)

Hands On

 

Tues. 11/1/16   6:30-9:00 

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

 

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

18 openings available

$60.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4067

Thu, Nov. 3, 2016 @ 6:30 PM
GIRLS NIGHTS OUT! ELEGANT HANDMADE GIFTS FOR THE HOLIDAYS-WITH LARRY WHEELER -INTERCONTINENTAL HOTEL
 

‘Tis the season for gift-giving, so we pleaded with Larry Wheeler, our favorite “Chief Director of Ambiance” for the Intercontinental Hotel on the Country Club Plaza, to share some of his favorite easy-to-create holiday gifts. Well, it took no time for Larry to reply with a list that will make Martha Stewart’s glue gun green with envy!

He reached into his BIG bag of tricks and came out with instructions for gift ideas like handmade aromatic bath products, how to embellish and package a trio of candles, a jeweled candle globe or lamp shade, some creative ornaments. How about learning how to tie “the perfect bow? Ok! Sisters, these are all things that you can do in your home, and quickly. Larry wouldn’t have it otherwise.

Join us for dinner, and bring a notepad, because you’re going to have a ball taking notes on all of Larry’s wild and crazy ideas. CCKC Chefs will prepare a light and lovely holiday-inspired dinner for you, including an entirely “girlie” dessert!

Food, fun, gift, decorating tips, and lots of humor … who could ask for more?! What a fun way to celebrate with your girlfriends! So, all you divas better get yourself registered, or you’ll miss out!

(Dinner & Gift)

Demonstration Class 

Thurs. 11/3/16   6:30-9:00 

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

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

13 openings available

$60.00

Larry Wheeler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4068

Fri, Nov. 4, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! ALSACE, THE BEAUTIFUL-A FRENCH GOURMET WINE DINNER FOR TWO
 

Impress your special someone with a date night in France. Alsace, France, in the northeastern corner along the Rhine River, is one of the most famous culinary destination for travelers from all over the world, and a solid anchor on France’s gastronomic map! 

Alsace has long been known for the high quality of its cooking, from home kitchens to cozy bistros and brasseries to some of the top-rated restaurants in France. Its cuisine is based on locally grown crops, farm-raised animals and wild game from its forests and fields. Traditional Alsatian cuisine reflects the rustic simplicity of rural life, influenced by Germany next door, but with a decidedly French twist.  And you can drink well there, too! This region produces fine wines from Reisling, Sylvaner, Gewurztraminer and other varietals.  

Join us tonight for an amazing Alsatian food & wine celebration, prepared and taught by Master Chef ,Richard McFarlane-Clark, whose resume includes cooking for the Queen of England and Princess Diana.  He has cooked all over the world, and at the finest establishments, so his experience is deep, which makes for some interesting stories, in addition to some outstanding dishes. 

Our 5-star gourmet menu will consist of Foie Gras with Toasted Brioche and Riesling Auslese, Saladé of Endive with Asparagus and Spiced Vinaigrette Roast Lamb reduction of Pinot Noir, Aligot, Root Vegetables and Braised Cabbage, Figs stuffed with Pecans,Braised in Gewurtztraminer and served with Rochefort Cheese. We will pair wines personally selected by chef with each course, and show you what true Alsatian cuisine is all about. 

(Dinner)

Demonstration Class

Fri. 11/4/16   6:30-9:00 

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

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

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

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

 

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

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4069

Sat, Nov. 5, 2016 @ 10:00 AM
THE BEAUTIFUL BRUNCH
 

Everyone knows that “brunch” is a cross between “breakfast” and “lunch”…so the dishes chosen should reflect that.  Brunch is usually a relaxing time with guests or family, and the dishes should reflect that, as well. 


Today, we’ll learn how to create the perfect brunch menu, and you’ll come away with some recipes that will become part of your regular repertoire, to be used over and over. Why? Because they are really tasty. 


We’ll learn the fundamentals of working with eggs, how to create delicious Quiche, and other one-dish recipes, lovely fruit dishes, delectable breads, make-ahead tips, presentation, and menu balance. Yes, we’ll get to taste everything as well. A lovely way to spend a Saturday morning.

(Tasting)

Limited Hands On

 

Sat. 11/5/16   10:00-12:30 

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

 

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

16 openings available

$60.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4070

Sat, Nov. 5, 2016 @ 10:00 AM
FULL-DAY BREADMAKING 101
 

Culinary instructor and kick-butt bread baker, Paul McCool, will take the mystery out of bread making, and start you on the road to becoming someone who doesn’t glaze over at the sight of a packet of yeast.  In this interactive 5-hour class, you will learn about flours, yeasts, salt, sugars, methods and types of loaves, in addition to bread making techniques.  There will be lots of hands-on, interactive, time, as you will actually mix, and knead, your own handcrafted bread dough that you'll take home and finish baking. (That way you will get the great smell in your own house!) You'll use the recipes and baking techniques learned in this class many times over! Now, don’t loaf, sign up!

(Lunch)

Hands On

 

Sat. 11/5/16    10:00-3:00 

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

13 openings available

$70.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4071

Sat, Nov. 5, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! THAI ONE ON! (SECOND CLASS ADDED ON 11/11)
 

Couples discover the secrets of exotic “True Thai” cooking as you achieve the perfect flavor balance to touch and delight every taste bud. CCKC Executive Chef, Sandy DiGiovanni, will guide our twosome's through this fascinating world of spices and flavorful dishes, as she teaches you the fundamentals of cooking Thai.

You'll prepare beautiful Thai dishes like Red Curry Chicken, Spring Rolls, Stir-Fry Mixed Vegetables in Chili Garlic Sauce, and Pad Thai.  Lots of hands-on, interactive cooking time.....and fun! 

(Dinner)

Hands On 

Sat. 11/5/16   6:30-9:00

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

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

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

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

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

4 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4009

Sun, Nov. 6, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: CREATIVE COOKIE DECORATING FOR THE HOLIDAYS
 

Junior chefs (ages 9-14) will garner loads of “oohs” and “aahs” as they learn simple and fun hand-decorated cookie techniques. in this fun. and interactive decorating class. A gingerbread cookies becomes a pilgrim, or a Santa.  A simple round cookie cutter creates a pumpkin, a scary eyeball, or a beautiful holiday ornament. You get the picture. 

Forget about running to the bakery for those cookies you have admired for so long. With these serious and useful cookie decorating techniques and tips, kids can make their 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) 

Hands On 

Sun. 11/6/16   10:00-12:30 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

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

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

12 openings available

$55.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4073

Sun, Nov. 6, 2016 @ 10:00 AM
BAKING FOR THE HOLIDAYS-BEYOND PUMPKIN PIE!
 

Those holidays sneak up on us pretty fast, don’t they? Have no fear....after today's 3-hour class, you'll be armed with NEW recipes for holiday desserts, and learn some important baking skills and techniques at this desserts class that takes us beyond pumpkin pie, and into the realm of Sticky Toffee Pudding (a classic English holiday treat), Pumpkin Cheesecake with Caramel Sauce (Oh, my gosh!), and Kahlúa Fudge Cake (a flourless chocolate torte, with pizzazz!)

You’ll taste it all, and, of course, get the recipes-because they will become your new favorites and you'll want to make them over and over again each year, that’s why! 

(Tasting) 

Demonstration Class

 

Sun. 11/6/16   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!

19 openings available

$55.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4072

Sun, Nov. 6, 2016 @ 6:30 PM
LET'S TALK TURKEY DINNER!
 

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


Enter the “do’s and don’ts” of cooking the PERFECT (yes, I said it!) turkey, including choosing, thawing, fresh vs. frozen, injecting, brining, roasting techniques, proper cooking temperature, safe internal temperature, proper carving techniques, and so much more.  Ever heard of the “slow-chill thawing method” or a “turkey cannon?”  You will after this class! 


And, if that’s not enough, he’ll cover making a turkey stock, and how make an amazing holiday dressing.  (He would walk you through some of his favorite turkey side dishes too.) 


Recipes learned in this class include:  Roasted Maple Brined Turkey, Shiitake Mushroom Gravy, Brussels Sprouts in Browned Butter (Soooo good!), Scalloped Cheesy Corn With Bell Peppers, and a creamy Pumpkin Crème Brulee. Whew! After this class, cooking Thanksgiving dinner will be a breeze!  

(Tasting)

Limited Hands On

 

Sun. 11/6/16   6:30-9:00 

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

 

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

24 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4074

Mon, Nov. 7, 2016 @ 6:30 PM
COOKWELL: COOKING FOR HEALTH-FIGHTING INFLAMMATION WITH FOOD
 

When you think of eating anti-inflammatory foods, you probably think of those three B’s… bland, boring, and blah.  Not so in our kitchens, because, tonight we’re fighting back with food…..real food, that is.

You’ll learn the secrets to eating foods that will inflame your taste buds (with amazing flavors), but NOT your body. Culinary instructor and holistic health expert, Katie Newell, learned that some of the strongest anti-inflammatory foods on the planet are also the most flavorful. (See, told ya!) She’s literally cooked herself well, and in this new class, she’ll share that knowledge with you.

After switching to a real food way of eating, and including real food recipes in her diet, Katie noticed relief from some of the debilitating effects of a chronic and painful disease that has plagued her since childhood. She was even able to triumph over infertility after being told she had no hope. (Gear up for an inspiring night, folks.) Katie’s mission is to help others improve their health as she did by sharing her message with the masses.

In this evening’s class, Katie will not only be sharing some of her most healing (and flavorful) recipes, but also explaining how the ingredients work together to fight inflammation, both the obvious, and hidden kind, throughout the body. Her tasty “good-for-you” menu will boast delicious recipes such as Pineapple Salsa, Roasted Garlic Hummus, “Straight from the Earth” Raw Broccoli, Fruit and Nut Salad (with a good-for-you creamy dressing), Stovetop Chicken and Fennel and (as if we’d leave out dessert) a Healthy Berry Cobbler that WON’T spike your blood sugar!  Really! 

Whether you are trying to win the battle against an illness that you currently face, or are just trying to be proactive with your health, this is one class that you will leave feeling empowered and motivated to win the battle.  

(Tasting) 

Limited Hands On 

Mon. 11/7/16   6:30-9:00 

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

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

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

15 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3950

Mon, Nov. 7, 2016 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 8-SMALL SAUCES)
 

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

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

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

Mondays beginning: 9/12, 9/19, 9/26, 10/3, 10/10, 10/17, 10/24, (skip 10/31) 11/7 & 11/14 

6:30-9:30  (Hands On)

Series fee $1125   

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

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

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4075

Wed, Nov. 9, 2016 @ 6:30 PM
SECRETS OF SEARING & PAN SAUCES
 

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

You’ll learn how to do it from a consummate professional, Chef Richard McPeake. Together, you will learn a “pooling” sauce, a nappe sauce, and a Balsamic Butter Glaze, as we test our skills and make Pork Marsala, Turkey Smitane, and Beef Tips with Balsamic Butter Glaze with Bacon!  And then, there are quick sauces you can make from that pan, as well - these will make you wanna slap your granny!  You heard me.

(Tasting)

Hands On

 

Wed. 11/9/16   6:30-9:00   

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

 

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

20 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4076

Thu, Nov. 10, 2016 @ 6:30 PM
FOR GIRL ELVES ONLY! THE SMART GIRL'S GUIDE TO HOLIDAY COCKTAILS!
 

You’re the smart one!  You see an excellent opportunity to prepare for the upcoming holiday, AND “kick it” with your girlie girlfriends!  Tonight, we’ll be dippin’ our toes into the upcoming season, and just generally just “gettin’ our holiday on” with one of Bruce Campbell’s way-way popular cocktail-inspired class/events.   

He’s the “Prince of Cocktails,” the “Master of Mixology,” the “Food & Beverage Guy”, who will show us how to mix the perfect festive cocktails to toast the holiday season.  Bruce’s 25+ years in the restaurant business has shown him that there are some classic drinks that never go out of style.

Tonight, we are going to learn to make some hot and cold beverages to celebrate the season. Get ready to be educated in the art of the Hot Buttered Rum, Hot Mint Chocolate and Apple Barrel Après-Ski Toddy! On the cool side, we’ll learn how to make Old-Fashioned Egg Nog, Cranberry Caipirinha, and Bruce’s personal favorite, the Candy Cane Martini. To round out our holiday concoctions, we’ll explore several variations of sparkling wine cocktails including Mimosa, Kir Royale, Pink Rose, Holiday Bellini, and Champagne Punch! And yes, ladies, we will taste some of these lovely concoctions!  Did you think we wouldn’t? Oh c’mon!

If that’s not enough fun, Bruce wants to play a little game called “Name That Mystery Drink” which ought to be entertaining to say the least! We can’t very well have a whole lot of toasting without some nibbles so our staff of merry culinarians here at the CCKC will provide some lovely appetizers and delectable desserts to enjoy throughout the evening (and, yes, we’ll share those appetizer recipes with you tonight). NOTE: This is a demonstration class with no hands-on participation.

(Appetizer, Desserts & Cocktail Tasting)

Demonstration Class

Thurs. 11/10/16   6:30-9:00 

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

 

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

10 openings available

$60.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4077

Fri, Nov. 11, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! THE STEAMY ASIAN KITCHEN
 

Grab your honey, and let’s learn to cook together. Tonight, experienced chef, Yvette Hirang, will show you how to prepare an elegant Asian menu, specifically for “cooking duos.”  It’s hands-on learning as chef assists you in taking your cooking repertoire beyond its usual borders with some delicious Asian dishes. You’ll learn to make noodles, from scratch, the correct way to sauté proteins and vegetables, and more.

Our “steamy” menu for two will consist of Beef with Broccoli and Peas, Chop Suey, Lo Mein, and a flirty Asian dessert that you’ll love making. Oishii! (That means “yummy” in Japanese!)

(Dinner)

Hands On 

Fri. 11/11/16    6:30-9:00 

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

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

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

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

 

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

18 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4136

Fri, Nov. 11, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! THAI ONE ON!- ADDED TO SCHEDULE!
 

ADDED TO SCHEDULE!

Couples discover the secrets of exotic “True Thai” cooking as you achieve the perfect flavor balance to touch and delight every taste bud. CCKC Executive Chef, Sandy DiGiovanni, will guide our twosome's through this fascinating world of spices and flavorful dishes, as she teaches you the fundamentals of cooking Thai.

You'll prepare beautiful Thai dishes like Red Curry Chicken, Spring Rolls, Stir-Fry Mixed Vegetables in Chili Garlic Sauce, and Pad Thai.  Lots of hands-on, interactive cooking time.....and fun! 

(Dinner)

Hands On 

Fri. 11/11/16   6:30-9:00

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

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

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

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

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

16 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4010

Sat, Nov. 12, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: ADULT/CHILD: THE WELL-FED COOKIE JAR
 

Learn the art and science of cookie bakery, together!  Culinary instructor, Christina Robson, is one smart cookie (yes, we went there!) when it comes to making awesome cookies.  Around here, we anticipate her treats for holidays and birthdays!  She will show parents and their young chefs (ages 9-14) how to make the perfect – and, I mean, perfect – homemade cookies.  Imagine the fun you’ll have together at home with your new found expertise.

Today, she’ll show you how to make classic shaped, bar ,and drop cookies, and cover it all.  Get ready to learn basic baking skills like creaming butter and sugar,  proper measuring of dry, wet, and solid ingredients, how to best add eggs, customizing drop cookies, baking pan sizes and materials, and overall cookie baking success tips. So, let’s get started!

Christina’s excited to show you how to make two kinds of fresh-baked cookies - Molasses Crinkles and Lemon Bars. Then, you will grab an apron and get busy as Christina shows you how to make a basic drop cookie dough (without mix-ins or extracts) you'll get to customize them using a ginormous buffet of goodies like nuts, chips, candy, dried fruit, an assortment of different extracts, and more.  This is gonna be a fun class – not to mention how delicious our kitchens are going to smell!

When it’s all over, you'll take home 1/2 dozen Molasses Crinkles, a small pan of the Lemon Bars, AND enough customized dough to bake a dozen cookies at home to share with the family.

(Tasting, Take-Home Cookies & Dough)  

Hands On 

Sat. 11/12/16   10:00-1:00  

Class fee of $95 is per adult/child team.

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

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

4 openings available

$95.00

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4078

Sat, Nov. 12, 2016 @ 10:00 AM
FESTIVE HOLIDAY BRAIDED BREADS
 

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

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

(Tasting & Two Take-Home Breads)

Hands On

 

Sat. 11/12/16    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!

13 openings available

$60.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4079

Sat, Nov. 12, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE TRADITIONAL PRIME RIB DINNER
 

Now, who doesn’t recall their favorite Prime Rib Dinner?  It’s a classic menu that’s not just served during the holidays, but year-round, and known not just for the main dish, but for the accompaniments, as well.  You don’t have to out to a restaurant to enjoy this classic meal. Let’s go “old school” and learn how simple it is to recreate in your own kitchen.  

Chef Jesse Vega will walk you through how to choose and prep the prime rib, and then, while our main dish is roasting (imagine how good that will smell!), you will get in on the action by preparing some of the side dishes alongside Chef Jesse. 

The traditional menu consists of Beef Au Jus, Creamy Horseradish Sauce, Yorkshire Pudding, Creamed Spinach, Sautéed Mushrooms, and Twice Baked Potatoes. I don’t know about you, but my mouth is watering!  Chef will prepare a beautiful salad, and Strawberries with Orange Liqueur will round out your dining experience.  At the end of the day, you will have all the instruction and recipes you need to host your own prime rib dinner for family, and friends.

(Dinner)

Limited Hands On
Sat. 11/12/16    6:30-9:00 

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

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

 

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

16 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4011

Sun, Nov. 13, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY-MIDWEST BBQ INSTITUTE: FUN, FOOD, AND BBQ! A "KID'S ONLY" BBQ WORKSHOP
 

Kids can barbecue, too! Join award-winning BBQ champion (and CCKC’S Educator of ‘Que’), Richard McPeake, for this fun-filled grilling starter class, designed especially for junior chefs (ages 9-14). 

Chef will cover all the grilling basics in a fun and informative way, so the kids really “get it!” They’ll learn some basic culinary techniques before they even get started on the grills, such as knife skills (a must for any beginner), proper measuring, whisking for emulsification, simmering vs. boiling, and how to use a food processor. Then, they’ll put those techniques and skills to the test as they work alongside Chef Richard to create flavorful recipes for the grill.

He’ll teach the steps needed to build a recipe for a homemade mild-flavored BBQ rub, and a delicious Kansas City-Style BBQ Sauce, from scratch, explore the flavor identities they’ll use to develop their own BBQ rub (which they’ll take home to show off to their family!) and a homemade English Steak Sauce. Plus, skills for building a marinade, and how to use them to prepare grilled foods such as BBQ Chicken Wings, and Lemon Herb Marinade used for chicken ,that just may become your favorite foods ever! What a fun way to spend a Sunday morning!

(Tasting)

Limited Hands On 

Sun. 11/13/16   10:00-1:00 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

  • We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 
  • Offering serious educational curriculum dedicated to the art and science of grilling and smoking, our Midwest BBQ Institute™ classes are taught by some of the finest BBQ instructors in the world….right here in Kansas City! Classes are offered on a continuing basis through the year with new topics and classes added continuously. Customized BBQ events are available too!   For more information about the Midwest BBQ Institute™,  click here

 

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!

14 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4080

Sun, Nov. 13, 2016 @ 6:30 PM
AUTHENTIC HOMEMADE ITALIAN LASAGNA......INCLUDING THE NOODLES!
 

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

First we’ll start with Daniela’s favorite pasta dough, which you’ll learn to make from scratch. Making your own pasta sheets for lasagna isn’t difficult (once you know the tricks and tips), and it is so rewarding! Then, she’ll show you how to create your very own personal-size lasagna with classic Bolognese Sauce to take home and bake at your leisure. We’ll end the evening with plenty of lasagna to pass around. But before you indulge in the ultimate Italian experience, we’ll start off with Daniela’s Famous Salad with Homemade Italian Dressing – the perfect accompaniment to any evening! 

(Tasting) 

Limited Hands On 

Sun. 11/13/16     6:30-9:00 

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

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

16 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3950

Mon, Nov. 14, 2016 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 9-FINAL DINNER COMPETITION)
 

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

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

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

Mondays beginning: 9/12, 9/19, 9/26, 10/3, 10/10, 10/17, 10/24, (skip 10/31) 11/7 & 11/14 

6:30-9:30  (Hands On)

Series fee $1125   

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

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

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4081

Wed, Nov. 16, 2016 @ 6:30 PM
CARAMEL-ICIOUS!
 

In my world, nothing comes close to the perfection that is caramel.  That silky creamy “just leave me alone for a minute” kinda feeling you get when you nosh on a homemade caramel.  The secret is in the simple technique, and in using the correct ingredients. 

Our 3-hour class will fly by as experienced instructor, Christina Robson, shows you, step-by-step, how easy it is to make tonight's ooey, gooey, melt-in-your-mouth caramel recipes. You'll get some hands-on time in class, too. We’ll learn (and sample, of course): basic Caramel Chews, Caramel Turtles, Caramel Puffs, and Caramel-Wrapped Chocolate-Dipped Pretzels.  A sweet little class! 

(Tasting & Take-Home Caramel Treats)  

Limited Hands On

 

Wed. 11/16/16   6:30-9:30 

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

 

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

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4082

Thu, Nov. 17, 2016 @ 6:30 PM
ESSENTIALS OF CRAFT COCKTAILS - WITH A HOLIDAY TWIST!
 

Calling all swank holiday hosts and aspiring mixologists!  Let’s explore the golden age of the cocktails as a culinary art form. Brent Grider, Certified Sommelier and Director of Restaurants & Bars for Starwood Hotels & Resorts will walk you through the “craft” of sophisticated craft cocktails that will take your party from “meh”, to fabulous.


From shrubs and infusions, to garnishes and glassware, to temperature and balance, you’ll be making interesting and delectable cocktails at home, in no time.  No more kegs and box wine, for sure! And when it comes to those swank-a-licious craft cocktail menus out on the town, you’ll be the talk of the table. 


Become a pro, as you learn the craft with cocktails, like Hot Buttered Rum, a spicy and comforting cocktail  that’s a fan-favorite in the winter months, as well as the star of many a holiday party. And, nothing says fall like cider, so we’ll learn to make a classic Cider Jack cocktail. 


A celebratory cocktail party wouldn’t be complete without easy and low-maintenance appetizers, so, we’ll enjoy those….and go home with all of the drink and food recipes, too! Hey, we wouldn’t leave you hangin’, now would we? In case you were wondering, you’ll taste several of tonight’s cocktails as well! Duh.


When the class is over, you’ll leave with the confidence needed to host your next holiday soiree like a pro, at the drop of Santa’s hat! 

(Craft Cocktail Tasting & Appetizers) 

Demonstration Class 

Thurs. 11/17/16    6:30-9:00

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

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

16 openings available

$65.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4083

Thu, Nov. 17, 2016 @ 6:30 PM
"GIRL ELVES ONLY" HOLIDAY EVENT! 'TIS THE SEASON FOR FESTIVE HOLIDAY TABLETOP DECOR
 

‘Tis the season for decking the halls....and your homes! Larry Wheeler (“Director of Ambiance” at the InterContinental Hotel), an excellent instructor of creative table design, has a knack for keeping it simple, keeping it fun,  keeping it real, and keeping it cost-effective.

Grab your besties, and join us for an evening of humor and holiday-inspired ideas that are easy to re-create when you entertain friends, company big-wigs, or those pesky in-laws, this holiday season. Of course, we'll serve you some luscious foods prepared by our chefs, too. And, yes … chocolate will certainly be on the menu!

Each guest will take home a little sumpin’ sumpin’ from Larry.  (Sorry fellas, this one’s just for us girls!)  

(Light Dinner & Gift)

Demonstration Class 

Thurs. 11/17/16   6:30-9:00  

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

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

17 openings available

$60.00

Larry Wheeler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4084

Fri, Nov. 18, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! AN ELEGANT CHATEAUBRIAND DINNER FOR TWO
 

Looking for something different to do for date night? Interested in learning to cook as a couple? Well, this 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 a true professional, and passionate about sharing some of his favorite recipes: Chateaubriand for Two, Plaza III Restaurant’s Champignon Magique (Crabmeat stuffing), White Cheddar Potatoes, Roasted Asparagus with Caramelized Tomatoes and Candied Bacon. And, for dessert, Chef will show us how to make his famous Chocolate Nut Gateau with Chocolate Ganache. What a menu!

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

This is one of our most requested couples classes - so, don't delay....sign up right away....this class always sells out! 

(Dinner)

Hands On

 

Fri. 11/18/16   6:30-9:00 

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

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

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

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

 

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

12 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4012

Sat, Nov. 19, 2016 @ 10:00 AM
LI'L KIDS: WINNER! WINNER! CHICKEN DINNER!
 

This is a class your kids (ages 5-8) can build on, for sure!  “Seasoned” (get it?) culinary instructor, Margo Mikkelson, will teach your little chefs some kid-friendly, basic cooking methods, and techniques, like cutting, prepping, and measuring, as they create a delicious chicken dinner. They’ll learn to make a savory Chicken Pot Pie and a “Blastin’” Balsamic Dressing that they’ll be able to take home and show off to the family.

And, because we must end the class with something sweet, we’ll create a batch of Mom’s Peanut Butter Kiss Cookies that will, no doubt, become a family favorite! 

(Tasting & Take-Home Ready To-Bake Chicken Pot Pie) 

Hands On 

Sat. 11/19/16   10:00-12:00

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

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to