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REZCLICK ONLINE RESERVATION SOFTWARE




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

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Event/Date Description Openings/Price/Location
2933

Sat, Nov. 29, 2014 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: LET'S DECORATE HOLIDAY COOKIES TOGETHER!!
 

Li’l Kids in the Kitchen™

(Ages 5-8) 

Let’s Decorate Holiday Cookies Together!

  (Hands On)

Today will surely become one of your favorite holiday memories when you and your little chef (age 5-8) team up to decorate festive holiday cookies! 

The fun will start as Master Cookie Decorator Shannon Hartnett teaches some basic decorating techniques just perfect for your Li’l Bakers.  Then we break out the piping bags of icing, sprinkles, decorations and let the decorating magic begin! Instructor, Shannon Hartnett will show you how to decorate with a variety of icings and clever techniques to take your holiday treasures over the top!

You’ll even learn to package your decorated cookies to give them as holiday treats or leave out for Santa on Christmas Eve!

(Snacks and Take-Home Cookies) 

Sat. 11/29/14   10:00-12:00

Class fee of $75 is per Adult/Child team.  

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

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

 

0 openings available

$75.00

Shannon Hartnett

At The Culinary Center

Event/Date Description Openings/Price/Location
2935

Sat, Nov. 29, 2014 @ 6:30 PM
NEW! FWN: WHISKEY SMACKDOWN: SCOTCH VS. BOURBON
 

NEW! 

Flavorful Weekend Nights at the CCKC™

WHISKEY SMACKDOWN  

Scotch vs. Bourbon

(Limited Hands On)

PC vs. Mac, King Kong vs. Godzilla, donkeys vs. elephants.  There is challenge around every corner.  Tonight we will pit the two “biggies” of scotch and bourbon against each other to see which one comes out on top.  Heck, these two contenders can’t even agree on spelling (is it “whiskey” or “whisky”?) so expect some heated opinions!  

We’ll get to the bottom of the barrel with straight-up and cocktail tastings (like a Traditional Southern Mint Julep and a Rob Roy) as well as a beautiful menu featuring dishes like Caramelized Onion and Gruyere Bruschetta, Bib Lettuce Salad with Pears and Crispy Country Ham, Seared Salmon with Mixed Mushroom and Leek Fondue, Oak Grilled Flat Iron Steak with Tobacco Onions, and Dark Chocolate Pots de Crème.  Expect to get your hands in on the action as well! 

Let the battle begin! 

(Tastings of Food and Liquor)

Sat. 11/29/14   6:30-9:00

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

 

0 openings available

$75.00

Charlie Hammond

At The Culinary Center

Event/Date Description Openings/Price/Location
2936

Sun, Nov. 30, 2014 @ 6:30 PM
SENSATIONAL FISH AND SEAFOOD
 

Sensational

Fish and Seafood

(Limited Hands On)

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

But first, we’ll learn the basics of buying, storing, prepping, seasoning and handling fish and seafood – all the important things every cook should know. We’ll take that newfound knowledge and put it to the test as we learn to make some delicious, easy-to-recreate recipes including Coquilles St. Jacques, a real show-stopper of beautiful scallops, mushrooms and cream; Pan-Seared Salmon with Mushrooms, Spinach and a Balsamic Honey Glaze; and Crispy Tilapia Cutlets.

(Tasting)   

Sun. 11/30/14   6:30-9:00

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

 

10 openings available

$62.50

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2937

Mon, Dec. 1, 2014 @ 6:30 PM
TAKE THE CONFUSION OUT OF "FUSIAN": ASIAN APPETIZERS WITH A GLOBAL TWIST! (Deal)
 

Take the Confusion Out of “Fusian” 

Asian Appetizers with a Global Twist 

Delia's Delicious Deal Holiday Special

Now until December 3rd at noon

Was $55 Now only $45

(Hands On)            

Give your next party an Asian theme with these unique appetizers that combine elements of various culinary traditions with spectacularly flavorful results. These culinary gems are hard to categorize, fun to make, and impossible to resist.

Join Chef Sophia Chatfield in our kitchen this evening as she teaches you some of her newest fusion recipes including Crab Purses, Crispy Fried Sushi with Avocado Aioli, Grilled Chicken Wings with Sriracha Yuzu Sauce, Chinese BBQ Shrimp, Bulgogi Banh Mi (Vietnamese-style sandwich). Wow! What a lineup!

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

(Tasting)  

Mon. 12/1/14   6:30-9:00

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

 

10 openings available

$45.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2938

Tue, Dec. 2, 2014 @ 6:30 PM
TUSCAN FARMHOUSE COOKING
 

Tuscan Farmhouse Cooking

(Hands On)

Tuscan families and friends often gather around long wooden tables outside ancient farmhouses and villas to savor a beautiful meal, sip a perfect wine and enjoy lively conversation.

Tonight we take you away to such a setting all centered around the foods of Tuscany. Heavenly aromas drift from our kitchen, carrying you directly to this charmed land of endless vineyards, rows of tall cypress trees and gently rolling hillsides.  And the food of Tuscany – rustic and simply sensational!

Join Chef Sandy DeGiovanni as we create a beautiful Tuscan meal together, learning cooking fundamentals along the way. We’ll create an inspiring meal designed around Potato Gnocchi with Peas Prosciutto and Ricotta, Filetti al Balsamico, Sautéed Spinach with Garlic, and Truffled Mashed Potatoes.  We’ll finish the evening with one of Sandy’s favorite desserts and a glass of a very special homemade liqueur.   

(Dinner and a glass of Homemade Liqueur)
Tues. 12/2/14    6:30-9:00

0 openings available

$65.00

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
2939

Wed, Dec. 3, 2014 @ 6:30 PM
GIRLS NIGHT OUT! REINDEER GAMES FOR GIRLS!
 

Girls Night Out! 

REINDEER GAMES FOR GIRLS! 

(Demo)

Let’s be clear…Rudolph is NOT invited to this holiday party. It’s for the “lady reindeers” only and it’s hosted by none other than the “Master of Holiday Mixology” Bruce Campbell and “Celebrity Chef & Master Reindeer Gamer” Sandy DiGiovanni.

 We’ll start with a roaring fire and a holiday cocktail.  Then we’ll get down to business as we learn how to make some classic holiday cocktails. And no need to get your antlers in a twist because we will also learn some wicked holiday appetizers to go with our cocktails.  (Wouldn’t want to send you out in the snow with twisted antlers now would we?)

Bruce (aka-The Food & Beverage Guy) has 25+ years in the restaurant business which has shown him that there are some classic holiday drinks that never go out of style so 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 my personal favorite, the Candy Cane Martini.

To round out our holiday concoctions, we’ll explore several variations of sparkling wine cocktails including Kir Royale, Pink Rose and Champagne Punch!  And yes, ladies, we will taste some of these lovely libations.

On the food side, we’ll visit treats such as Fancy Prancer’s Gourmet Tartlets, Santa’s Deer Pokers, Italian House Top Tiles and (stay with me here), those famous Dear Nuts.   I’m not sayin’ we won’t end up with the same red nose as that famous reindeer!  Oh c’mon!

If that’s not enough fun, Bruce and Sandy want to play a little “reindeer game” called “Name That Mystery Drink” which ought to be entertaining, to say the least!  Let’s go down in history, shall we?

(Heavy Appetizers and Cocktail Tastings) 
Wed. 12/3/14   6:30-9:00 

5 openings available

$60.00

Bruce Campbell & Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2940

Fri, Dec. 5, 2014 @ 10:00 AM
FESTIVE HOLIDAY BREADS: JULEKAKA & VANILLA CHALLAH (Deal)
 

Festive Holiday Breads

Julekaka & Vanilla Challah

Delia's Delicious Deal Holiday Special

Now until December 3rd at noon
Was $65 Now only $55

(Hands On)

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 some festive holiday breads. Fire up the oven and let’s get kneading as we learn to create two specialty breads. Eager to show us how it’s done is breadmaker extraordinaire Paul McCool.

Working alongside this charming baker, you’ll create your very own Julekake, a Norwegian tradition; our version will feature sweet golden raisins, fragrant cardamom, and a zing of lemon zest.

You’ll learn how to properly knead, ferment, and shape this beauty and then take it home to bake in your own kitchen!  Paul will also show you how to make a Vanilla Challah.

Folks, the only thing that smells better than fresh-baked bread is fresh-baked bread with vanilla!  With its gentle sweetness and deep mahogany crust, it’s a delight to the nose, mouth, and eyes, all at once! You’ll mix, knead, ferment, braid and take home this lovely bread to bake in the morning!

(Tasting & 2 Take-Home Ready-To-Bake Breads)  

Fri. 12/5/14   10:00-1:00

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

 

23 openings available

$55.00

Paul McCool

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3138

Sat, Dec. 6, 2014 @ 10:00 AM
PERFECT POVITICA BREAD - LEARN TO MAKE THIS KANSAS CITY TRADITION! - Moved to 12-7-14
 

PERFECT

POVITICA BREAD 
Learn to make this Kansas City tradition!

Moved to Sunday, 12-7-14 @ 6:30 pm

 (Hands On)

Who doesn’t love Povitica?

We are delighted that Rachel Ciordas, is in the kitchen to share her recipes and know-how as we learn to create this beautiful and versatile bread. Povitica (pronounced “poh-vee-TEET-sah” is a yeast-raised dough with a variety of fillings – sweet or savory – rolled, and baked to perfection in a loaf pan. This swirled bread is a nostalgic favorite of many Eastern Europeans and their descendents … and, guess what, Rachel’s hubby Ionut, just happens to be from Romania where Povitica is beloved and known as “Cozonac.”

Today you’ll learn all about the ingredients that go into making this stuffed sweet yeast bread. You’ll learn rolling techniques and how to make two fabulous fillings – the traditional Walnut Filling and the irresistible Classic Cream Cheese Filling. You’ll garner lots of ideas for different shapes and filling variations, too.

Although traditionally served on special occasions, this versatile bread is perfect with your morning coffee … a lovely addition to any meal and can be served as an evening dessert! How many breads can make that claim? Once you learn how to make this delightful bread – the sky is the limit on gift giving!

Tradition says that a gift of homemade Povitica from one family to another is a symbol of respect – which makes your handmade masterpiece the perfect Hostess Gift!

Today you’ll be learning it ALL: first, you’ll make a batch of dough that you’ll take home. Then, you’ll whip up some yummy filling. And finally, you’ll roll and fill your very own loaf of dough to take home to bake. Bake it up and serve it right away OR freeze it for later when company arrives! It just does NOT get any better than that my friends!

Please bring a loaf pan to class.

(Tasting and Take-Home Dough and Ready-to-Bake Filled Loaf of Povitica)   
Sat. 12/6/14   10:00-1:00 

0 openings available

$65.00

Rachel Ciordas

At The Culinary Center

Event/Date Description Openings/Price/Location
2942

Sun, Dec. 7, 2014 @ 10:00 AM
LI'L KIDS IN THE KITCHEN-FROSTY THE SNOWMAN'S BAKERY!
 

Li’l Kids in the Kitchen™

(Ages 5-8)

Frosty The Snowman’s Bakery!!

(Hands On)

With a corncob pipe, a button nose, and two eyes made out of coal, Frosty the Snowman is hard to miss!  During the weather months, he’s the man about town and is heading here to the Culinary Center of Kansas City!

Join “Head Snowman Builder” & Culinary Instructor Margo Mikkelson on this fun journey where your li'l chef will learn new, cool (see what we did there?) culinary skills, important kitchen "do’s and don’ts" and easy to recreate, yummy dishes. You can leave your mittens off because we’ll have kitchen-safe gloves for you to wear.

Before diving into the snow pile of fun, grab a cup of Frosty’s Brrrr-y Punch to get those creative juices flowing. Then you’ll start with creating a Frosty family favorite…you guessed it…Snowman cookies complete with icing (you may even have a top hat to finish it off, you never know it may just hop up and start to dance around!). Dust your hands off and head over the hills of snow to create a batch of “Over The Hills of Snow” Fudge!

Once the day is complete, we’ll all wave goodbye, but don’t you cry, this class will be back again someday (next winter of course!)   Bring your camera! 

(Tastings and Take-Home Desserts) 

SUNDAY 12/7/14  10:00-12:00
(please note that the newsletter incorrectly listed 12/7/14 as a Sat.)

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

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

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

0 openings available

$75.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
2943

Sun, Dec. 7, 2014 @ 10:00 AM
"DEATH BY CHOCOLATE"-A FULL-DAY CHOCOLATE WORKSHOP
 

“Death by Chocolate” 

A Full-Day

Chocolate Workshop

(Hands On)

Ladies and gentlemen, prepare to dive into one of the most decadent classes we offer – a FULL-DAY class that explores cooking with chocolate and is taught by veteran chef, Restaurateur, and Culinary Instructor, Richard McPeake. 

The day will begin with full instruction on the various types and styles of chocolate.  Then we’ll put on an apron and “rock and roll” through tempering, cooking styles, melting, leavening, soufflés, equipment, temperature, storage, when to use which type of chocolate, oil levels…you name it! 

You’ll get into chocolate up to your elbows as you make Chef Richard’s Award Winning Chocolate Nut Gateaux. (1st place – 3 years in a row at the Missouri Restaurant Show!)  Also, his famous Chocolate Truffle Cake, a “fall proof” (yes, you heard us!) Chocolate Soufflé, Ganache, and a homemade Hot Fudge Sauce to die for! 

In addition, you’ll learn the fundamentals of dipping with chocolate when you create Grand Marnier-Injected Chocolate Dipped Strawberries!

Each student will take home some handmade Hot Fudge Sauce and a belly-full of chocolate tastings. 

(Light lunch and Tastings)  

Sun. 12/7/14  10:00-3:00

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

 

0 openings available

$125.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
2941

Sun, Dec. 7, 2014 @ 6:30 PM
PERFECT POVITICA BREAD - LEARN TO MAKE THIS KANSAS CITY TRADITION! Moved from 12-6-14 (Deal)
 

PERFECT

POVITICA BREAD 
Learn to make this Kansas City tradition!

Moved from Saturday, 12-6-14 @ 10:00 am

Delia's Delicious Deal Holiday Special

Now until December 3rd at noon
Was $65 Now only $55

 (Hands On)

Who doesn’t love Povitica?

We are delighted that Rachel Ciordas, is in the kitchen to share her recipes and know-how as we learn to create this beautiful and versatile bread. Povitica (pronounced “poh-vee-TEET-sah” is a yeast-raised dough with a variety of fillings – sweet or savory – rolled, and baked to perfection in a loaf pan. This swirled bread is a nostalgic favorite of many Eastern Europeans and their descendents … and, guess what, Rachel’s hubby Ionut, just happens to be from Romania where Povitica is beloved and known as “Cozonac.”

Today you’ll learn all about the ingredients that go into making this stuffed sweet yeast bread. You’ll learn rolling techniques and how to make two fabulous fillings – the traditional Walnut Filling and the irresistible Classic Cream Cheese Filling. You’ll garner lots of ideas for different shapes and filling variations, too.

Although traditionally served on special occasions, this versatile bread is perfect with your morning coffee … a lovely addition to any meal and can be served as an evening dessert! How many breads can make that claim? Once you learn how to make this delightful bread – the sky is the limit on gift giving!

Tradition says that a gift of homemade Povitica from one family to another is a symbol of respect – which makes your handmade masterpiece the perfect Hostess Gift!

Today you’ll be learning it ALL: first, you’ll make a batch of dough that you’ll take home. Then, you’ll whip up some yummy filling. And finally, you’ll roll and fill your very own loaf of dough to take home to bake. Bake it up and serve it right away OR freeze it for later when company arrives! It just does NOT get any better than that my friends!

Please bring a loaf pan to class.

(Tasting and Take-Home Dough and Ready-to-Bake Filled Loaf of Povitica)   
Sun. 12/7/14  6:30-9:30

 

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

11 openings available

$55.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2944

Sun, Dec. 7, 2014 @ 6:30 PM
FAMILY FAVORITES: SOUPS & STEWS
 

Family Favorites

Soups & Stews

(Demo)

Today we learn how to make Chicken Fricassee, Crab and Corn Bisque & Hearty Beef and Vegetable Soup as our own Chef and Raconteur Tim Hall leads the way. 

Everyone is clamoring for more of his outstanding soups and stews classes so here you go … a fun class loaded with hearty offerings fit to warm your body and soul on a cold winter’s night.

You’ll discover the tips and tricks of making fabulous soups and stews of your own as we explore Chef Tim’s all-time favorite soups starting with one that he describes as a “heritage” recipe: “I grew up eating Mom’s Chicken Fricassee. The aromas and the taste never fail to transport me to another time 50 or 60 years ago.” (We can’t wait to taste the Drop Dumplings!)

Tim’s Crab and Corn Bisque is not only one of his personal favorites but a favorite throughout his home state of Louisiana. It’s a thick, rich soup consisting of pureed seafood and cream.

Chef Tim credits his wife Carol with the final offering in today’s class because “she makes the best Hearty Beef and Vegetable Soup in the world ... really!” It’s one of those preparations that require a long cooking time … which makes it a great way to spend a brisk November day. (We hear Tim offers up a way to make it kid-friendly and that this soup freezes beautifully!)

And, because a good bowl of soup deserves a good bread to go with it, Tim will show us how to pair the right breads with each of these hot pots of gold.

We’ll learn how to recreate these gems step by step and, along the way, garner some culinary knowledge on how to make a stock as a soup base, how to prepare and use a roux to add dimension, the benefits of pureeing, all about broths and thickening agents and more! And, of course … we’ll sample everything!

Ah, the wonderful warming properties of a good soup or stew – nothing better to get you through these cold winter months! And you’ll take home Cornbread mix too! 

(Generous Southern Tasting & Take-Home Cornbread Mix)  

Sun 12/7/14   6:30-9:00

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

 

2 openings available

$55.00

Tim Hall

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2945

Mon, Dec. 8, 2014 @ 6:30 PM
OLD-FASHIONED CHRISTMAS COOKIES & TREATS
 

Old-Fashioned

Christmas Cookies & Treats

(Limited Hands On)

As I was designing the roster for this class catalog, I realized that I don’t have a course covering classic time-honored Christmas cookies and treats. Duh.

Sometimes we cooks just assume that everyone knows how to make ‘em and that’s not always the case.  You may have these recipes sitting in some rag-tag recipe box but do you really know the fundamentals behind the instructions? That’s the question.

Culinary instructor Christina Robson stepped right up to the task of helping us carry on some age-old traditions in the form of Sparkle Shortbread Cookies, Almond Spritz Cookies (you know, the ones that you squeeze out of the machine!), Toffee, Chocolate and Peanut Butter Balls, Molasses Crinkles, Iced and Decorated Sugar Cookies (along with a no-fail Icing recipe) and one of her favorite no-bake treats.  Great class for the younger set, eh?

Let’s keep the light on for this cookie tradition. You’ll get to sample these treats from a beautifully decorated buffet. 

Bring a container to take some cookies home….how about one of those old-fashioned tin ones?!

(Tastings, Coffee (for dunking!),

and Take-Home Treats)

Mon. 12/8/14   6:30-9:00

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

 

0 openings available

$50.00

Christina Robson

At The Culinary Center

Event/Date Description Openings/Price/Location
2946

Sat, Dec. 13, 2014 @ 10:00 AM
TINY TOTS IN THE KITCHEN: "RED-NOSED" RUDOLPH ADVENTURE!
 

Tiny Tots in the Kitchen™

(Ages 2-4)

“Red-Nosed” Rudolph Adventure!!

(Hands On)

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

Here at the Culinary Center of Kansas City we continue to create unique cooking experiences for our tiny chefs (and their adult sous chefs). Today, Rudolph, with his nose so bright, and Culinary Instructor Margo will guide us through learning new culinary techniques, important kitchen safety skills all while creating delicious, kid-friendly recipes.

We’ll mix, scoop, and bake Classic Reindeer cookies complete decorative chips of your choice! Then we’ll help Rudolph complete his favorite cupcakes with a variety of toppings! Finally we’ll create a craft to commemorate our experience with Rudolph!

Bring your cameras…this is one photo opportunity you won’t want to miss!!

(Tastings and Take-Home Craft) 

Sat. 12/13/14  10:00-12:00

Class fee of $75 is per Adult/Child team.  

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

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

 

0 openings available

$75.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
2930

Sun, Dec. 14, 2014 @ 10:00 AM
TRUFFLE-ICIOUS CHOCOLATE WORKSHOP-MOVED FROM 11/23
 

TRUFFLE-CIOUS

Chocolate Workshop

MOVED FROM 11/23

(Limited Hands On)

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

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

(Tasting)  

Sun. 12/14/14  10:00-12:30

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

 

7 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2949

Sun, Dec. 14, 2014 @ 6:30 PM
DINNER A LA EASY! SIMPLE MENUS FOR ENTERTAINING (Deal)
 

Dinner a la Easy!

Simple Menus for Entertaining

Delia's Delicious Deal Holiday Special

Now until December 3rd at noon
Was $50 Now only $40

(Hands On)

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

Tonight Chef Jim opens his vast store of cooking and presentation knowledge as he teaches you essential culinary skills and cooking methods to help make any dinner party a breeze.

Our perfect menu starts with Brie En Croute with Apricot Cherry Chutney–a beautifully presented appetizer that will truly dazzle your guests. Our menu will have a pan roasted pork tenderloin as the centerpiece with sides such as Cinnamon Apples and Bib Salad with Roasted Beets.  Did we mention green beans done the correct way as well as a beautiful Pot de Crème? 

This one those menus that you’ll want to recreate again and again!

(Dinner & Paired Wine)  

Sun. 12/14/14    6:30-9:00

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

 

6 openings available

$40.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2950

Tue, Dec. 16, 2014 @ 6:30 PM
LE CREPERIE: SWEET & SAVORY CREPES (Deal)
 

Le Crêperie:

Sweet & Savory Crepes

Delia's Delicious Deal Holiday Special

Now until December 3rd at noon
Was $55 Now only $45

(Hands On)

Rachel Ciordas LOVES to teach this crepes class and has been doing so for many years!   She will teach you how to make them savory and sweet; for breakfast, lunch, dinner, dessert, appetizer, snack … you name it. They really are simple to make and fun to eat.

Rachel’s enthusiasm is contagious and her classes are interactive, fun and very popular! You’ll be “flippin” for the ever-tasty and versatile crepes you’ll learn how to make today.

Rachel will discuss crepe-making equipment and teach us two different crepe batters – one that uses white flour and the traditional Breton Crepe made with buckwheat flour. There are probably hundreds of ways to use crepes and a million different fillings, toppings and sauces! We’ll learn several great recipes as we learn to make Savory Crepes Madame, Crepes with Homemade Chocolate Hazelnut Spread and Bananas, and an easy but very impressive "Crepe Cake.” 

It’ll be a flippin’ fantastic day in the kitchen!

(Tasting)  
Tues. 12/16/14    6:30-9:00

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

 

11 openings available

$45.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2951

Sat, Dec. 20, 2014 @ 10:00 AM
JUNIOR CHEFS ACADEMY: LET'S MAKE TAMALES!
 

Junior Chefs Academy

(Ages 9-14)

Let’s Make Tamales!!

(Hands On)

There is no denying the culinary fan base that surrounds authentic Mexican tamales. And kids love making them just as much as the adults do! We just happen to have sisters Vicky and Susy Lara “in da house” to show them how it’s done!

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

Today our two tamale experts share coveted family recipes, secrets and techniques as they teach our Junior Chefs how to make Chicken Tamales with Tomatillo Sauce. They’ll have them rolling like a pro in no time! They’ll also learn to make accompaniments like perfect Mexican Rice, Pico de Gallo, and Homemade Tortilla Chips. We’ll celebrate our tamale-making success with the perfect south-of-the-border dessert… Fresa con Crema!

Come be part of the fun in this full hands-on class as we learn all about the fantastically versatile AND easy-to-freeze tamale! And here’s a bonus…you’re Junior Chef will get to take home half dozen tamales to share with the family!

(Tastings) 

Sat. 12/20/14  10:00-12:30

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

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

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

12 openings available

$55.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2952

Sun, Dec. 21, 2014 @ 10:00 AM
ITALIAN PANETTONE BREAD (Deal)
 

ITALIAN PANETTONE BREAD

Delia's Delicious Deal Holiday Special

Now until December 3rd at noon
Was $50 Now only $40

(Hands On)

Traditionally made with raisins and candied citron or with a rich cream filling, the Italian Christmas Panettone (which means “a light, fluffy cake”) may be tall or short, covered with chocolate or flavored with various liquors, but it’s always a symbol of this joyous season.

There are many fascinating legends regarding its’ origins; the only undeniable fact is that it was definitely created in Milan, in the central northern region of Lombardy. Since at least the 15th century, Panettone, with its hallmark domed shape, has graced Christmas tables in Milan pretty much as we find it today.

Join Culinary Instructor, Mari Ruck, as she shows us how to make this specialty bread.   Imagine what a beautiful holiday gift it would make!

(Tasting) 

Sun. 12/21/14   10:00-12:30

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

18 openings available

$40.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2953

Sat, Dec. 27, 2014 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: LET'S DECORATE A CAKE!
 

Li’l Kids in the Kitchen™

(Ages 5-8)

Let’s Decorate A Cake!

(Hands On)     

Cake decorating isn’t just for adults! Your Li’l Chefs (ages 5-8) will learn important cake decorating fundamentals such as smoothing, leveling and finishing as well as decorating techniques just right for their age. We’ll be up to our Li’l Chef elbows in sprinkles and Icing in the sweet and colorful world of cake decorating! Bring a camera! 

(Snacks) 

Sat. 12/27/14   10:00-12:00

Class fee of $75 is per Adult/Child team.  

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

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

 

0 openings available

$75.00

Shannon Hartnett

At The Culinary Center

Event/Date Description Openings/Price/Location
2989

Sat, Dec. 27, 2014 @ 10:00 AM
JUNIOR CHEFS ACADEMY-BEST BREAKFAST EVER!
 

Junior Chefs Academy

 Best Breakfast EVER!

(Hands On)

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

We’ll start by learning the fundamentals of cooking with eggs as we create a hearty Farmer’s Egg Casserole. Pancakes are a traditional breakfast favorite, but let’s turn it up a notch and make Chef Sandy DiGiovanni’s famous Pancake Lasagna. (And who better to teach the kids breakfast “lasagna” than a Chef named Sandy DiGiovanni!)  

We’ll move on to Stuffed French Toast – fun to make and even more fun to eat! And breakfast breads will be covered too as we prepare an old-fashioned bread called Monkey Bread. (Sounds funny, but tastes fabulous!)

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

(Tasting) 

 

Sat. 12/27/14   10:00-12:30

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

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

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

0 openings available

$50.00

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
2954

Sun, Dec. 28, 2014 @ 10:00 AM
KNIFE SKILLS (Deal)
 

KNIFE SKILLS

Delia's Delicious Deal Holiday Special

Now until December 3rd at noon
Was $55 Now only $45

(Hands On)

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

In this class you’ll learn all about knives that are right for you.  Sharpening, storage and other important information will be explored.  You’ll receive some important hands-on experience under the supervision and tutelage of Chef Richard McPeake. 

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

(Snacks) 

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

Sun. 12/28/14   10:00-12:30 

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

11 openings available

$45.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2955

Sun, Dec. 28, 2014 @ 10:00 AM
JUNIOR CHEFS ACADEMY: KIDS GETTIN' SAUCY! (Deal)
 

Junior Chefs Academy

(Ages 9-14)

Kids’ Getting’ Saucy!  

Delia's Delicious Deal Holiday Special

Now until December 3rd at noon
Was $50 Now only $40

(Hands On)

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

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)  
Sun. 12/28/14  10:00-12:30

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

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

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

11 openings available

$40.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2956

Mon, Dec. 29, 2014 @ 10:00 AM
JUNIOR CHEFS ACADEMY: EAT LIKE AN ITALIAN!
 

Junior Chefs Academy

(Ages 9-14)

Eat Like An Italian!

(Hands On)

What a treat we have in store for our young chefs today as we work alongside Chef Sandy DiGiovanni, a name you may recognize as a finalist from NBC’s “America’s Next Great Restaurant.” Sandy tells us that dinner in a Sicilian household is an all-day affair that gets the whole family involved. Today the kids become “la famiglia” as we work together to prepare Meatball-Stuffed Rigatoni, Garlic Bread and, for dessert, traditional Italian Cannoli!

Let’s get the traditions started young!   Buon appetito!

(Light Lunch) 

Mon. 12/29/14  10:00-1:00

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

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

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

0 openings available

$50.00

Sandy DiGiovanni

At The Culinary Center

Event/Date Description Openings/Price/Location
2967

Mon, Dec. 29, 2014 @ 10:00 AM
JCA PRO-SERIES I-CLASS 1-KITCHEN FUNDAMENTALS& KNIFE SKILLS
 

Great Holiday Gift Idea! 

Junior Chefs Academy

(Ages 9-14)

3-Day JCA Professional Culinary Arts Series

PRO-SERIES I

 The Fundamentals of Cooking 

(Hands On)

(Class 1)

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

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

Mon. 12/29, Tues. 12/30, and Wed. 12/31/14  

10:00-2:30  

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

Series fee of $375 includes:

 

  • Light lunches
  • An 8-inch stainless steel sauté pan from our new Pro Series Cookware line! 
  • Tastings
  • Binder for all recipes and handouts
These three classes cannot be taken individually as they build upon the previous day’s experiences.  

 

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

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


  Day 1:  Kitchen Fundamentals and Knife Skills

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

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

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

7 openings available

$375.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2957

Mon, Dec. 29, 2014 @ 6:30 PM
THE TRADITIONAL PRIME RIB DINNER
 

The Traditional Prime Rib Dinner

(Limited Hands On)

Now, who doesn’t recall their favorite Prime Rib Dinner?  It’s a classic that is known not just for the main dish but for the accompaniments as well.  Let’s go “old school” and learn how to create the perfect Prime Rib Dinner.  

Chef Jesse Vega will walk you through how to choose and prep the prime rib and then while our main dish is roasting (imagine how good that will smell!) you will get in on the action by preparing all of the side dishes: Beef Au Jus, Creamy Horseradish Sauce, Yorkshire Pudding, Creamed Spinach, Sautéed Mushrooms, and Twice Baked Potatoes!  Chef will prepare a salad and Strawberries with Orange Liqueur to round out your dining experience. 

At the end of the day, you will have all the instruction and recipes you need to host your own Prime Rib Party in your home.  

(Tastings)  
Mon. 12/29/14   6:30-9:00

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

8 openings available

$65.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2967

Tue, Dec. 30, 2014 @ 10:00 AM
JCA: PRO-SERIES I (CLASS 2) SAUCES
 

Great Holiday Gift Idea! 

Junior Chefs Academy

(Ages 9-14)

3-Day JCA Professional Culinary Arts Series

PRO-SERIES I

 The Fundamentals of Cooking 

(Hands On)

(Class 2)

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

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

Mon. 12/29, Tues. 12/30, and Wed. 12/31/14  

10:00-2:30  

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

Series fee of $375 includes:

 

  • Light lunches
  • An 8-inch stainless steel sauté pan from our new Pro Series Cookware line! 
  • Tastings
  • Binder for all recipes and handouts
These three classes cannot be taken individually as they build upon the previous day’s experiences.  

 

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

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


  Day 1:  Kitchen Fundamentals and Knife Skills

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

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

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

7 openings available

$375.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2958

Tue, Dec. 30, 2014 @ 6:30 PM
SAUTE WORKSHOP (Deal)
 

Sauté Workshop

Delia's Delicious Deal Holiday Special

Now until December 3rd at noon
Was $65 Now only $55

(Hands On)

Chef Jesse Vega says that if you want to learn the art of sauté, you have to actually get in there and DO IT!

In this high hands-on class, you’ll learn technique, break out to your hands-on station and practice it … then it’s repeated several times more. It’s a non-stop evening of cooking and tastings and we’ll learn as we prepare classic sauté dishes: Sautéed Portabella Mushrooms in Balsamic Butter Sauce, Pan Sautéed Beef Fillet with Steak Diane Sauce, Peppered Salmon Fillet with Rusty Nail Cream Sauce, and Shrimp Scampi.

(Note: No pre-req. required)

(Tastings) 

Tues. 12/30/14   6:30-9:00

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

 

20 openings available

$55.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2967

Wed, Dec. 31, 2014 @ 10:00 AM
JCA: PRO-SERIES I - (CLASS 3) MEATS & POULTRY
 

Great Holiday Gift Idea! 

Junior Chefs Academy

(Ages 9-14)

3-Day JCA Professional Culinary Arts Series

PRO-SERIES I

 The Fundamentals of Cooking

(Hands On)

(Class 3) 

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

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

Mon. 12/29, Tues. 12/30, and Wed. 12/31/14  

10:00-2:30  

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

Series fee of $375 includes:

 

  • Light lunches
  • An 8-inch stainless steel sauté pan from our new Pro Series Cookware line! 
  • Tastings
  • Binder for all recipes and handouts
These three classes cannot be taken individually as they build upon the previous day’s experiences.  

 

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

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


  Day 1:  Kitchen Fundamentals and Knife Skills

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

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

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

7 openings available

$375.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2959

Sat, Jan. 3, 2015 @ 9:00 AM
"Hands On"BASIC COOKING: 2-DAY COURSE FOR ABSOLUTE BEGINNERS
 

Excellent HOLIDAY gift

…or for yourself! 

BASICS OF COOKING

A Two-Day Course for Absolute Beginners

(Day 1)

(Hands On)

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

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

We will learn basic cooking equipment and menu planning; knife skills including types of knives and how to purchase them, saute techniques, salad-making skills including quick homemade vinaigrette and other easy no-cook dishes; roasting garlic and root vegetables; how to prepare delicious pasta; how to sauté and roast meats, how to make desserts in minutes and so much more.

You will learn to make dishes that can easily be varied that will take you well beyond Ramen Noodles!  (You know who you are!)

Students taking this class will receive a FREE 10-inch sauté pan from our new CCKC Pro Series Cookware line – the same pan that you will be using to practice in class - as well as deep discounts on our entire line of Pro Series Cookware!  

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

Register early as this class will fill quickly. 

(Class size limited)   

(Tastings) 

 

Sat. 1/3/15  9:00-3:00

Sun 1/4/15  9:00-3:00

Series Fee - $235 

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

$235.00

Charlie Hammond

At The Culinary Center

Event/Date Description Openings/Price/Location
2960

Sat, Jan. 3, 2015 @ 10:00 AM
TINY TOTS IN THE KITCHEN: MINI MEXICAN FIESTA-OLE!
 

Tiny Tots in the Kitchen™

(Ages 2-4)

Mini Mexican Fiesta – Ole!

(Hands On)

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

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

The Fiesta is made extra festive as the Tiny-Tots make their very own mini Piñatas! 

Come join the fiesta…and don’t forget your camera!  We’ll send the kids home with delicious, easy-to-recreate recipes so you can have a Fiesta in your own kitchen!   Ole! 

(Lunch) 

Sat. 1/3/15   10:00-12:00

Class fee of $75 is per Adult/Child team.  

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

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

 

 

1 opening available

$75.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2961

Sat, Jan. 3, 2015 @ 6:30 PM
FWN: FRIENDS AROUND YOUR TABLE.....WITH CHEF TIM HALL
 

Flavorful Weekend Nights at the CCKC™

Friends Around Your Table

... With Chef Tim Hall

(Demo)

It’s a new year and a new commitment to invite friends into your home for a great dinner and conversation.  This entertaining Chef and Raconteur extraordinaire is on a mission to share with the world “Tim’s Signature Cajun Recipes From The Promised Land!”

That’s a big mission folks!  But he’s prepared and has the goods to make it happen.  He has been entertaining guests in his home for almost 50  years and has admittedly made all the mistakes.   He is a master entertainer now and has in fact made a career out of catering and entertaining.  You are “guar-on-teed” a good time this evening as this seasoned entertainer offers up some tasty ideas for giving your diner guests something to take home to remember the evening! 

Now, let’s talk about the food! 

This evening you’ll learn the perfect Winter Menu for Entertaining - time tested and ready to recreate at your nest soiree.  We’ll start out with the classic Louisiana soup of Seafood Court Bouillon; then we’ll move to what Tim has announced as his favorite (!) Stuffed Pork Tenderloin recipe.  If you knew how much Tim loves foods, you’ll know that’s a big statement but he says it’s the best in the world.  We’ll also learn the Cajun staple of Corn a l’Acadien and Crawfish Boudin. What’s a “boudin” you ask?  Show up and learn!  For dessert, none other than New Orleans Bread Pudding with Lemon Sauce and Chantilly Cream! 

After this evening you’ll be armed with entertaining tips and tricks, some great recipes, extra menu ideas, and the confidence to plan that party you’ve been hesitant to host!

(Generous Southern Tasting) 

Sat. 1/3/15   6:30-9:00

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

 

20 openings available

$70.00

Tim Hall

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2959

Sun, Jan. 4, 2015 @ 9:00 AM
"Hands On"BASIC COOKING: 2-DAY COURSE FOR ABSOLUTE BEGINNERS
 

Excellent HOLIDAY gift

…or for yourself! 

BASICS OF COOKING

A Two-Day Course for Absolute Beginners

(Day 2)

(Hands On)

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

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

We will learn basic cooking equipment and menu planning; knife skills including types of knives and how to purchase them, saute techniques, salad-making skills including quick homemade vinaigrette and other easy no-cook dishes; roasting garlic and root vegetables; how to prepare delicious pasta; how to sauté and roast meats, how to make desserts in minutes and so much more.

You will learn to make dishes that can easily be varied that will take you well beyond Ramen Noodles!  (You know who you are!)

Students taking this class will receive a FREE 10-inch sauté pan from our new CCKC Pro Series Cookware line – the same pan that you will be using to practice in class - as well as deep discounts on our entire line of Pro Series Cookware!  

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

Register early as this class will fill quickly. 

(Class size limited)   

(Tastings) 

 

Sat. 1/3/15  9:00-3:00

Sun 1/4/15  9:00-3:00

Series Fee - $235 

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

$235.00

Charlie Hammond

At The Culinary Center

Event/Date Description Openings/Price/Location
2990

Sun, Jan. 4, 2015 @ 6:30 PM
NEW! FWN: CLASSIC RECIPES FROM LEGENDARY FOOD MAGAZINE-Bon App├ętit
 

Flavorful Weekend Nights at the CCKC™

NEW! 

Classic Recipes From Legendary Food Magazine –

Bon Appétit

(Hands On)

Bon Appétit has been an iconic American food and entertaining magazine since 1956.  It caters to the foodie who believes that meal is more than the food; it’s about the fun, it’s about inviting friends over for a meal and getting great food on the table for family … and it’s about life.  Sure sounds like how we feel here at The Culinary Center of Kansas City™! 

Countless home cooks rely on the recipes in Bon Appétit as if it were their kitchen bible.  We thought it was high time that we celebrate some of our favorite recipes from this venerable cooking magazine.  

Tonight Chef Jim Tinkham will be at the lead in this effort as he shows us how it’s done from a chef’s perspective.  He’ll teach some classic Bon Appétit recipes such as handmade Pappardelle with Arugula & Bacon, Oven-Roasted Salmon with Bok Choy and Cilantro Lime Butter, and Prosciutto-Stuffed Chicken With Mushroom Sauce.  And don’t worry.  Dessert and sides will be covered as well. 

You know you can count on these recipes.  We are here to show you the right way to cook them and the nuances associated with some classic recipes.  Plan on getting involved.  We hope you will join us. 

(Dinner and Wine) 
Sun. 1/4/15    6:30-9:00 

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

22 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2962

Mon, Jan. 5, 2015 @ 6:30 PM
EAT LIKE A CAVEMAN - The PALEO PLAN
 

CookWell!  

...because wellness begins in the kitchen!

EAT LIKE A CAVEMAN!

The Paleo Plan

(Limited Hands On)

The Paleo Diet is designed to take participants back to the Paleolithic age of the caveman. Basically, if the caveman didn’t have access to it then you aren’t supposed to allow yourself access to it either. That means no more refined sugars of any kind, no dairy products, no grains, and no legumes. What you can have is plenty of meat, fish, poultry, vegetables, and fruits.

However, there is no specific guide as to how much of the caveman food you are supposed to eat on a daily basis. Instead, the Paleo Diet allows participants to mold their own diet plans according to their specific goals. 

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

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

We’ll cover dishes like Brined Pork Chop With Sage Pecan Pesto, Brussell Sprouts with Chorizo and Warm Kale Salad with Bacon Vinaigrette and more.

(Tasting) 

Mon. 1/5/15   6:30-9:00 

MORE Paleo classes offered on

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

The Paleo Diet Goes Global (4/13)

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

15 openings available

$60.00

Benjamin Kauffman

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2963

Mon, Jan. 5, 2015 @ 6:30 PM
CHINESE SAUCES
 

CHINESE SAUCES 

(Hands On)    

Few things fuel Chef Sophia Chatfield’s passion like her love of Asian cooking! Today she’ll share that passion as she teaches you how to make the all-important Asian “Mother Sauce” … Kung Pao Sauce. From this one sauce so many other Asian sauces can be made.

You’ll learn by doing as you work right alongside this fun and engaging chef to make Cashew Chicken, General Tso Chicken, and Grilled Shrimp. You’ll be able to make all your favorite Asian dishes at home from now on … no more take-out for you!

(Tasting)  

Mon. 1/5/15   6:30-9:00

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

11 openings available

$60.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2964

Fri, Jan. 9, 2015 @ 6:30 PM
FWN: COOKING FOR COUPLES: A ROMANTIC CHATEAUBRIAND DINNER FOR TWO
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples

A Romantic Chateaubriand Dinner for Two

2nd Date added: January 16!!

(Hands On)

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

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

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

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

(Dinner & Paired Wine) 

Fri. 1/9/15   6:30-9:00 

Class fee of $150 is per couple.  

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

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

 

 

0 openings available

$150.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
2965

Sat, Jan. 10, 2015 @ 10:00 AM
LEARN TO COOK WITH YOUR STAINLESS STEEL COOKWARE
 

Learn to Cook

With Your Stainless Steel Cookware

(Demo)

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

Join CCKC Exec Chef Gary Hild to learn some simple cooking techniques to get the absolute most out of your high–end cookware. Honest to goodness, it’s easy as pie … and we know you love pie.

Fall in love with your stainless cookware and take your cooking skills to new heights!!

Sat. 1/10/15   10:00-12:00

 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!

 

28 openings available

$40.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3089

Sat, Jan. 10, 2015 @ 10:00 AM
TINY TOTS IN THE KITCHEN: MINI MEXICAN FIESTA - OLE!
 

Tiny Tots in the Kitchen™

(Ages 2-4)

Mini Mexican Fiesta – Ole!

(Hands On)

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

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

The Fiesta is made extra festive as the Tiny-Tots make their very own mini Piñatas!  Come join the fiesta…and don’t forget your camera! 

We’ll send the kids home with delicious, easy-to-recreate recipes so you can have a Fiesta in your own kitchen! Ole! 

(Lunch) 

Sat. 1/1015   10:00-12:00 

 

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

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

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

6 openings available

$75.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2991

Sat, Jan. 10, 2015 @ 6:30 PM
NEW! FWN: EATING YOUR WAY THROUGH ITALY-TOSCANA, EMILLA ROMAGNA, LOMBARDIA & VENETO
 

Flavorful Weekend Nights at the CCKC™

NEW! 

Eating Your Way Through Italy –

Toscana, Emilla Romagna, Lombardia, & Veneto

(Limited Hands On)

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

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

Tonight, she’ll take us through the northern regions of  Toscana,Emilla Romagna, Lombardia, and Veneto where we’ll experience Prosciutto alla Romana, Crostini,Bolognese alla Tagliatelle, Gorgonzola and Honey Crostini, Panzanella Salad, Ribolitta, and Tiramisu. 

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

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

(Dinner and Italian Wine) 

Sat. 1/10/15   6:30-9:00

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

18 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2992

Sat, Jan. 10, 2015 @ 6:30 PM
NEW! FWN: CULINARY INSPIRATIONS FROM THE SOUTHWEST
 

Flavorful Weekend Nights at the CCKC™

NEW! 

Culinary Inspirations from the Southwest

(Hands On)

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

Tonight is a rousing hands-on experience of “New Southwestern” cuisine in a beautiful dinner inspired by the flavors of Santa Fe led by Chef Jim Tinkham.  The menu:  Chipotle Shrimp with Corn Cakes, Mark’s Caesar Salad, Paillard of Salmon with Squash Salsa and Blue Corn-Black Bean Relleno and for dessert, a Cajeta Tart. 

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

(Dinner & Wine)  

Sat. 1/10/15    6:30-9:00 

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

16 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2966

Sun, Jan. 11, 2015 @ 10:00 AM
HOMEMADE CINNAMON ROLLS
 

Homemade Cinnamon Rolls

(Hands On)

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

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

(Tasting) 
Sun. 1/11/15   10:00-1:00

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

 

 

2 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

Sun, Jan. 11, 2015 @ 6:30 PM
9-WEEK PRO-SERIES I-CLASS 1 - KNIFE SKILLS
 

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 1)

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

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

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

Series Fee - $1125

Your registration fee includes:

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

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

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

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

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

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

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

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

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

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

 

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

12 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2993

Mon, Jan. 12, 2015 @ 6:30 PM
GREEK ON THE LIGHT SIDE
 

CookWell!  

...because wellness begins in the kitchen!

Greek on the Light Side

(Limited Hands On)

Lose weight the Greek way!

Culinary instructor Beth Kelloff is back in our kitchen to share her love for all things Greek! Come discover the secrets to selecting and lightening up traditional Greek recipes to lose those unwanted inches you may have gained over the holidays. Beth has lost 110 pounds over the last three years by following this program – a few simple changes to her favorite recipes!

Come and “get your Greek on” as we work alongside this passionate teacher to explore the lighter versions of Spanakopita, Moussaka on the Light Side, Portokalia me Meli (Oranges with Honey) and a guilt-free, Greek-Inspired “Skinny” Cocktail.

You know those resolutions won’t work unless you actually take some action!

(Tastings and Cocktail) 

Mon. 1/12/15   6:30-9:00 

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

18 openings available

$60.00

Beth Kelloff

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2994

Mon, Jan. 12, 2015 @ 6:30 PM
NEW! APPETIZERS & CANAPES WITH ATTITUDE!
 

NEW!

Appetizers & Canapés With Attitude!

(Demo)

It’s time to impress your guests! 

With a little cooking instruction and some interesting ingredients, your next cocktail party will be the one they remember! Tonight you’ll add some delightfully unique hors d’oeuvres recipes to your collection. 

CCKC Exec Chef Gary Hild has a very informative and professional style and ALWAYS impresses with his dishes. 

Here are a few of the recipes you’ll learn: Spicy Crab & Cheese Triangles; Bleu Cheese Mousse With Fruit and Walnuts; Thai Shrimp with Cilantro Canapé; Smoked Chicken with Feta in Phyllo Cups, and a tasty vegetarian appetizer as well.

Prepare to take in some fabulous culinary instruction!  We hope you’ll join us. 

(Tastings) 

 

Mon. 1/12/15   6:30-9:00 

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

17 openings available

$55.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2995

Tue, Jan. 13, 2015 @ 6:30 PM
HANDMADE RAVIOLI & FILLED PASTA-WITH QUICK-PAIRED SAUCES
 

Handmade Ravioli and Filled Pasta 

with Quick-Paired Sauces!

(Limited Hands On)

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

Tonight you’ll learn the techniques of making stuffed pasta from Chef Cody Hogan (Lidia’s Kansas City) and you’ll get your hands in the flour as you learn! 

You’ll soak in the knowledge as you discover the secrets to making Chef Cody’s Egg Dough.  And you’ll learn step-by-step how to create Chef’s two favorite fillings: Cacio e Pere (cheese-filled ravioli in a cheese and pepper sauce) and Butternut Squash.  Chef Cody will also teach some simple sauces that pair perfectly with the recipes learned in class.

Everyone will take home some hand-made ravioli and you’ll be “filled” with culinary acumen when you leave!

C’mon….just stuff it!

(Tasting and Take-Home Ravioli)  

Tues. 1/13/15   6:30-9:30 

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

17 openings available

$65.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2996

Wed, Jan. 14, 2015 @ 6:30 PM
THE ULTIMATE UBER EXTREME PIZZA CLASS
 

The Ultimate Uber Extreme Pizza Class

(Limited Hands On)

Call it ultimate, call it extreme, but definitely call in your reservations for this intensive pizza-making class with Chef Cody Hogan (Lidia’s Kansas City). He'll teach his favorite pizza dough recipe along with several variations for toppings.

Techniques and great recipes will flow: Margherita Pizza, Pizza Bianco served with Gorgonzola Dolce and Roasted Garlic, a breakfast pizza, a sweet dessert pizza and an authentic Marinara Sauce.

Put on your pizza apron and start singin' Italian classics because you're gonna get your hands dirty on this one! In the end, you’ll not only get to taste four different pizzas, you’ll also get to take home some homemade dough! 

Kiss the pizza delivery boy goodbye because you're making it in your own kitchen now! Heck, life’s short…. kiss the pizza delivery boy anyway!

(Tasting & Take-Home Dough)   

Wed. 1/14/15    6:30-9:30 

 

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

24 openings available

$70.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2997

Thu, Jan. 15, 2015 @ 6:30 PM
NO BOY'S ALLOWED! RUM RUNNER'S ISLAND TOUR-CRUISIN' & BOOZIN' WITH BRUCE!
 

GIRLS NIGHT OUT!

 A “No Boys Allowed!”

Rum Runner’s Island Tour –

Cruisin’ & Boozin’ with Bruce

(Demo)

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

Bruce, the Food and Beverage Guy” with 25+ years in the restaurant business, is the perfect host for our evening of merriment – he’s an avid seafarer, and has personally taken a “boat-load” of cruises.  As we set sail toward our first port of call, Bruce will entertain us with tales of his journeys and insight to the region’s various styles of rum.  He’s also demonstrate frozen drinks, virgin concoctions and rum beverages.

We’ll begin in Puerto Rico where we’ll learn how to use light rum to create a Cranberry Mojito.  Next, we’ll visit the Virgin Islands where Bruce shows us his Pineapple & Ginger Rum Infusion with Gold Rum. Jamaica is our next destination for Pain Killers featuring dark rum.  Our final port of call this evening is St. Maarten where we’ll enjoy a Mango Cooler using flavored rums.

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

So…come aboard…we’re expecting you! (Insert “The Love Boat” theme song and visualize walking up the gangplank to Captain Stubing’s welcoming smile…work with me here, will ya?)

(Food and Cocktail Tastings) 

Thurs. 1/15/15   6:30-9:00 

 

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

36 openings available

$60.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2998

Fri, Jan. 16, 2015 @ 6:30 PM
NEW! FWN: KITCHEN WARS! WITH CHEF SANDY DIGIOVANNI
 

Flavorful Weekend Nights at the CCKC™

NEW! 

KITCHEN WARS!

with Chef Sandy DiGiovanni

(Hands On)

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


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


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

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


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


(Dinner & Wine) 

Fri. 1/16/15   6:30-9:00

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

13 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3139

Fri, Jan. 16, 2015 @ 6:30 PM
FWN: COOKING FOR COUPLES: A ROMANTIC CHATEAUBRIAND DINNER FOR TWO 2nd Date added
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples

A Romantic Chateaubriand Dinner for Two

2nd Date added by popular demand!!

(Hands On)

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

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

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

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

(Dinner & Paired Wine) 

Fri. 1/16/15   6:30-9:00 

Class fee of $150 is per couple.  

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

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

 

 

0 openings available

$150.00

Richard McPeake

At The Culinary Center

Event/Date Description Openings/Price/Location
2999

Sat, Jan. 17, 2015 @ 10:00 AM
NEW! COOKING MIDDLE EASTERN AT HOME
 

NEW!

Cooking Middle Eastern At Home

(Limited Hands On)

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

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

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

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

We’ll make Mantou (ground beef dumplings with sauce), Beef Chapli Kabobs, Kabuli Palao (specialty rice dish), Baingan Borani (roasted eggplant in yogurt sauce), and Chutney (mint dipping sauce).  

(Tasting)   

Sat. 1/17/15   10:00-12:30

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

 

14 openings available

$55.00

Sohaila Humayon

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3000

Sat, Jan. 17, 2015 @ 10:00 AM
FUNDAMENTALS OF CAKE DECORATING
 

Fundamentals of Cake Decorating

(Hands On)

Cakes are what we use to celebrate special events so they should be your best work right?  They should look great AND taste good!  Otherwise, why bother! So let’s let our newest instructor and “cake decorator extraordinaire”, Shannon Hartnett,  teach us the fundamentals of cake baking and cake decorating. 

She’ll guide us through the basics of pan preparation, oven temperatures, mixing the batter, scratch vs. boxed mixes, preparing your cake board and more. Then we’ll delve into the fundamentals of decorating: “crumb-coating,” smoothing and leveling techniques, handling couplers and decorating bags, types of icing, etc.

We’re now ready to learn and practice some important decorating techniques including borders, flowers, writing and more.  We’ll put it all together as we decorate our very own mini cake to take home! 

(Tasting and Take-Home Mini Cake)  

Sat. 1/17/15   10:00-1:00

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

 

17 openings available

$60.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3001

Sat, Jan. 17, 2015 @ 6:30 PM
FWN: COOKING WITHOUT RECIPES-AN INTERACTIVE COOKING PARTY!
 

Flavorful Weekend Nights at the CCKC™

 Cooking Without Recipes –

An Interactive Cooking Party! 

(Hands On)

Got your attention, didn’t we?

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

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

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

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

(Dinner & Wine) 

Sat. 1/17/15   6:30-9:00 

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

20 openings available

$75.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3002

Sun, Jan. 18, 2015 @ 10:00 AM
NEW! COMFORT STEWS & CHILIES DONE RIGHT!
 

NEW!

Comfort Stews & Chilies Done Right!

(Limited Hands On)   

The holiday eating frenzy is over and now it’s that time when the big pot at the back of the cabinet beckons us to pull it out and fill it with warm, hearty stews and chilies such as Spicy Lentil and Sausage Stew, Chili Verde with Pork, the Best Red Chili EVER!, and an aromatic Beef and Barley Stew.

In the process we’ll learn stew and soup-making fundamentals including stocks, various ways to thicken and tips on how to make them your very own creations!

(Tasting & Take-Home Chili)  

Sun. 1/18/15  10:00-1:00 

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

22 openings available

$55.00

Christina Robson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3003

Sun, Jan. 18, 2015 @ 6:30 PM
FWN: COOKING WITH JULIA - Class moved to 1/25/15
 

 Flavorful Weekend Nights at the CCKC™

Cooking with Julia

Class has moved to 1/25/15

(Hands On)

Julia Child brought the art of French cooking to the United States.  Many of us grew up watching her on some of the first cooking classes held on television!  If French cooking seems unapproachable to you, take a second look.  

It’s really not. In this hands-on class, we’ll practice and perfect some basic French cooking techniques. And with seasoned culinary instructor Chef Jim Tinkham here to teach you, there’s no need to be intimidated by all the fancy French terms and cooking methods.

At the heart of French cooking is a deep appreciation for the food and the methods of preparation. It’s all about mastering one technique at a time. Tonight you’ll have the time, hands-on practice and professional help to do just that. You’ll learn the art of French cooking.

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

We’ll channel Julia through fabulous menus featuring some of her favorites dishes such as: Shrimp Scampi, Steak au Poivre, Vegetables in Hollandaise Sauce, Pomme de Terre Anna, Bananas Foster Flambe.  By the end of the evening, you’ll be a regular “Ratatouille!

Julia would be so proud!

(Dinner & Wine Pairing) 

Sun. 1/18/15   6:30-9:00 

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

0 openings available

$75.00

Jim Tinkham

At The Culinary Center

Event/Date Description Openings/Price/Location
2968

Sun, Jan. 18, 2015 @ 6:30 PM
9-WEEK PRO-SERIES I- CLASS 2 - MEATS
 

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 2)

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

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

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

Series Fee - $1125

Your registration fee includes:

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

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

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

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

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

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

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

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

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

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

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

12 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3004

Tue, Jan. 20, 2015 @ 6:30 PM
NEW! SEARED MEATS & PAN SAUCES IN 10 MINUTES!
 

NEW!

Seared Meats & Pan Sauces in 10 Minutes!

(Hands On)

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

Let’s learn how to do it from a consummate professional, Chef Richard McPeake. 

(Tastings) 

Tues. 1/20/15    6:30-9:00

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

18 openings available

$60.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3005

Thu, Jan. 22, 2015 @ 6:30 PM
TRUE THAI COOKING
 

TRUE THAI COOKING

(Limited Hands On)   

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

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

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

(Tasting) 

Thurs. 1/22/15   6:30-9:00 

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

20 openings available

$60.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3006

Fri, Jan. 23, 2015 @ 6:30 PM
FWN: DATE NIGHT DINNER FOR TWO - ITALIAN!
 

Flavorful Weekend Nights at the CCKC™

Date Night Dinner for Two - Italian!

(Hands On)

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

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

Chef Richard is professional and passionate about sharing some of his favorite recipes like Ricotta Cheese-Stuffed Fried Eggplant with Sweet Marinara Sauce, Classic Fettuccini Alfredo, Veal Scaloppini with Wild Mushroom Marsala Sauce, and Chef will show us how to make his famous Champagne Sabayon – a refreshing dessert! What a menu!  

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

(Dinner & Wine) 

 

Fri. 1/23/15   6:30-9:00 

Class fee of $150 is per couple.

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

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

5 openings available

$150.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3007

Fri, Jan. 23, 2015 @ 6:30 PM
NEW! FWN: CARIBBEAN VACATION - FLAVORS OF THE TROPICS
 

Flavorful Weekend Nights at the CCKC™

NEW!

Caribbean Vacation 

Flavors of the Tropics

(Hands On)

Imagine you are planted on a colorful wooden chair next to a golden beach shaded by palm trees and crystalline waters teeming with colorful tropical fish. Smell the spicy food, groove to the calypso music, and the bask in the gentle leisurely lifestyle of the islands.  

Join Chef Jim Tinkham on a tropical culinary vacation to the world of island fare where he will show you how to create dishes such as Pan-Seared Caribbean Tilapia with Mango Cilantro Salsa, Baby Leaf Spinach and Arugula Salad with Purple Onion Pedals and Vinaigrette, Creamed Spinach, 5-Bean Cassoulet with Rosemary Jus, and we’ll end the dinner with Banana’s Foster.  Feel free to wear your favorite island-themed shirt!  

Did we say tropical drinks were included? Yeah, Mon!

(Dinner & Tropical Drinks) 

Fri. 1/23/15   6:30-9:00 

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

16 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2987

Sat, Jan. 24, 2015 @ 10:00 AM
LI'L KIDS IN THE KITCHEN: BAKE IT UP WITH GIRLS & DOLLS!
 

Li’l Kids in the Kitchen™

(Ages 5-8)

Bake It Up With Girls & Dolls!   

(Hands On)

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

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

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

Class includes:

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

Sat. 1/24/15   10:00-12:00 

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

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

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

 

 

5 openings available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3008

Sat, Jan. 24, 2015 @ 10:00 AM
KICK-START TO HEALTHY COOKING - A "NEW YOU" IN 2015!
 

CookWell! 

...because wellness begins in the kitchen!

Kick-Start to Healthy Cooking

and a “New You” in 2015!

(Limited Hands On)

If your New Year’s resolution is to eat healthier and shave a few inches off this year (and whose isn’t?), then this is the class for you!

Join cooking instructor and wellness coach Rachel Ciordas as she walks you through dishes that will kick-start your commitment to a healthier you.  You will learn techniques for changing up your current recipes and great tips for bringing flavor and texture to your more nutritious plate. 

You’ll learn all these things as Rachel walks us through such dishes as Roasted Salmon with Potatoes and Herbs, a show stopping dish that's company worthy but so easy you'll want to make it on a weeknight….and it's almost impossible to mess up.  Another big and healthy dish is Caldo Verde, a delicious savory Portuguese Kale Soup flavored with Smoky Sausage, Sage and Butternut Penne - easy, healthy, shockingly delicious ,and simple.  (How about that for a great “sack lunch” idea?)  And, because we all need more anti-oxidants (and a sweet treat!), we’ll finish the class with Mexican Hot Chocolate Cookies. 

Who says you can’t eat cookies and live a healthy lifestyle?!  You’ll leave with recipes (including the nutritional analysis per serving) for all of today’s waist-trimming dishes. Trust me, these are sure to become favorite guilt-free recipes that will help you watch those calories while still enjoying tasty food that your whole family will enjoy!

(Tasting) 

Sat. 1/24/15   10:00-12:30

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

 

16 openings available

$55.00

Rachel Ciordas

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3133

Sat, Jan. 24, 2015 @ 6:30 PM
FWN: MEXICAN TAMALES 101 WITH THE LARA SISTERS
 

Flavorful Weekend Nights at the CCKC™

 Mexican Tamales 101 with the Lara Sisters!

(Hands On)

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

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

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

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

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

(Tastings) 

Sat. 1/24/15    6:30-9:00

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

 

15 openings available

$75.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3009

Sun, Jan. 25, 2015 @ 10:00 AM
NEW! LUCY & ETHEL'S CANDY WORKSHOP
 

NEW!

LUCY & ETHEL’S CANDY WORKSHOP

(Limited Hands On)

I LOVE LUCY! … and candy too! 

We’ve all seen it…..the hilarious episode where Lucy and Ethel get jobs at a candy factory and then have to hide the evidence of their ineptness … by stuffing candy in their mouths?  Well, we have our own version of “Lucy & Ethel” in the form of Shannon Hartnett and Laura Thomsen.  We actually refer to them like this!  They are candy makers extraordinaire and have offered to pair up at the conveyor belt to share their tips on making perfect candies. 

Join us for one of the most unique and fun candy making experiences you’ll find anywhere in KC!  The hijinks will start as you explore the decadent world of chocolate candy and create Ganache, elegant Truffles that will melt in your mouth, Divinity just like your Mom used to make, crunchy Peanut Brittle, Fudge, and a Chocolate Fondue. 

They’ll teach you candy-making basics including intro to working with chocolate, chocolate coatings, fillings, decorating and presentation so that you can create sweet treats pretty enough to give as gifts – if you can keep from stuffing them in your own mouths first!  

You’ll even learn some great ideas on how to package some of these beauties for gift giving and of course, we will send you home with your own box of goodies! With the recipes and know-how you’ll be taking home, you might want to host your own candy-making party! What a great idea for entertaining your girlfriends or kids!  

(Tastings, Snacks, and Take-Home Box of Homemade Candy) 

Sun. 1/25/15   10:00-12:30 

 with Lucy & Ethel (er…Shannon & Laura)

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

Shannon Hartnett & Laura Thomsen

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3140

Sun, Jan. 25, 2015 @ 6:30 PM
FWN: COOKING WITH JULIA - Class moved from 1/18/15
 

 Flavorful Weekend Nights at the CCKC™

Cooking with Julia

Class moved from 1/18/15

(Hands On)

Julia Child brought the art of French cooking to the United States.  Many of us grew up watching her on some of the first cooking classes held on television!  If French cooking seems unapproachable to you, take a second look.  

It’s really not. In this hands-on class, we’ll practice and perfect some basic French cooking techniques. And with seasoned culinary instructor Chef Jim Tinkham here to teach you, there’s no need to be intimidated by all the fancy French terms and cooking methods.

At the heart of French cooking is a deep appreciation for the food and the methods of preparation. It’s all about mastering one technique at a time. Tonight you’ll have the time, hands-on practice and professional help to do just that. You’ll learn the art of French cooking.

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

We’ll channel Julia through fabulous menus featuring some of her favorites dishes such as: Shrimp Scampi, Steak au Poivre, Vegetables in Hollandaise Sauce, Pomme de Terre Anna, Bananas Foster Flambe.  By the end of the evening, you’ll be a regular “Ratatouille!

Julia would be so proud!

(Dinner & Wine Pairing) 

Sun. 1/25/15   6:30-9:00 

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

16 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

Sun, Jan. 25, 2015 @ 6:30 PM
9-WEEK PRO-SERIES I-CLASS 3 - SEAFOOD
 

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 3)

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

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

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

Series Fee - $1125

Your registration fee includes:

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

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

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

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

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

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

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

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

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

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

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

12 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3010

Mon, Jan. 26, 2015 @ 6:30 PM
NEW! MEATLESS MONDAYS
 

CookWell!  

...because wellness begins in the kitchen!

NEW!

MEATLESS MONDAYS

(Hands On)

Why Meatless? Because going meatless (at least) once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease and obesity, among other reasons. But mostly because there are some fantastic dishes that rely on other proteins to make them sing.

Join Chef Jim Tinkham and see what we mean as you get your hands in on the action with dishes such as Sweet Pea Hummus, Wild Mushroom Risotto, Baked Polenta Fries and White Beans with Kale. 

(Tasting)
Mon. 1/26/15   6:30-9:00 

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

18 openings available

$55.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3011

Mon, Jan. 26, 2015 @ 6:30 PM
NEW!INTRO TO CHEESE & WINE PAIRING
 

NEW! 

Intro to Food & Cheese Pairing

(Demo)


With some simple rules and basic education, you can have a handle on how to pair wines with your favorite cheese.  We’re not talking Velveeta and box wine here, people. A good wine deserves to be paired with a high-quality cheese…and when you get it right, the result is simply divine. If you get it wrong…..well let’s just say, it’s ain’t pretty. 


There are many common misconceptions about which wines match which cheese. Tonight CCKC Exec Chef Gary Hild will guide you through the interesting world of cheese and wine pairing. He’ll introduce you to new wines and cheeses that you might not be familiar with but that might very well become your new favorites.  And of course, there will be lots of tastings.


Bring your friends and make it a party!


(Tastings & Wine) 

Mon. 1/26/15   6:30-9:00

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

 

 

18 openings available

$60.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3012

Tue, Jan. 27, 2015 @ 6:30 PM
NEW!FRESH PASTA-MAKING WITH SEMOLINA...INCLUDING GNOCCHETTI
 

NEW!

Fresh Pasta-Making with Semolina…

including Gnocchetti

(Limited Hands On)

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

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

(Tasting & Gnocchi Board) 

Tues. 1/27/15   6:30-9:30

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

24 openings available

$70.00

Cody Hogan

American Royal BBQ Competition

 
Event/Date Description Openings/Price/Location
3016

Wed, Jan. 28, 2015 @ 6:30 PM
THE ART OF RISOTTO
 

The Art of Risotto

(Limited Hands On)

Learn the “hows” and “whys” of making risotto alongside Chef Cody Hogan, Chef de Cuisine with Lidia’s Kansas City. Tonight you’ll learn everything you ever wanted to know about risotto including some fabulous recipes. Classic Risotto Bianco, Mushroom Risotto, Cacio e Pere(Cheese * Pear), and Tomato, Basil & Mozzarella.

You’ll also learn some great ways to use up leftovers in Risotto Cakes, and Suppli di Telefono (crispy fried risotto balls with cheese and prosciutto in the center).

Everyone will get their hands in on the risotto activities.

(Tasting)  

Wed. 1/28/15   6:30-9:00

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

20 openings available

$65.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3014

Fri, Jan. 30, 2015 @ 6:30 PM
FWN: HAWAIIAN ISLAND GETAWAY - THE "TIKI TIKI" ROOM
 

Flavorful Weekend Nights at the CCKC™

 AN HAWAIIAN ISLAND GETAWAY -   

The “Tiki Tiki” Room

(Demo)

Grab your pals and head for blue waters and sandy beaches as we embark on a culinary exploration of the Hawaiian Islands with our favorite tour guide, Bruce Campbell, the Food and Beverage Guy. Bruce is the perfect host for our evening of merriment … mixing up island cocktails and regaling us with tales of his personal Hawaiian adventures! (He looks really great in a grass skirt, too! Ask me how I know!)

Tonight Bruce will teach us how to make classic Tiki drinks including the most famous rum concoction in the world … the Mai Tai. We’ll also experience the Zombie, a legendary cocktail with a smooth, fruity taste (so named for its perceived effects upon the drinker!) and the Scorpion, an island treat which tastes great and packs a “punch!” Mixologist Bruce will show us variations including frozen and virgin versions of these Pacific classics.

Our very own Executive Chef Gary Hild will prepare a lovely “Luau Buffet” featuring the unique combinations of culture and flavors that make the Hawaiian Islands an exotic dining vacation for your taste buds. Our “ono-licious” buffet (“ono” in Hawaiian means delicious so if you get technical that means “double delicious!”) will be loaded with an assortment of Hawaiian-island-inspired appetizers, finger foods and, of course desserts … served with Bruce’s favorite Kona Café!

Join us for some island hopping – Kansas City style!

(Heavy Appetizers and Cocktail Tastings) 

Fri. 1/30/15   6:30-9:00 

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

36 openings available

$75.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3015

Sat, Jan. 31, 2015 @ 10:00 AM
NEW! A LITTLE MEAT GOES A LONG WAY-TAKING STEPS TOWARDS A MORE PLANT-BASED DIET
 

CookWell! 

...because wellness begins in the kitchen!

NEW!

A Little Meat Goes A Long Way:

Taking Steps towards a More Plant-Based Diet

(Limited Hands On)

We all know someone who wants to (needs to?) eat healthier by adding more veggies to their meals… but just can’t imagine a life without meat. (Maybe it’s you!)  Here’s you solution!  Use meat in smaller amounts and more as a flavoring instead of a predominant ingredient! 

Did you know that substituting just a few healthful “plant-based” (i.e. less meat, more veggies) meals each week can change your life? Well it can, and you don’t have to go “all in” to start making a difference in your health. Baby steps count! 

Join Katie Newell as she walks you through delicious recipes that are loaded with healthy veggies, but also include lean meats and poultry in just the right amounts to satisfy any meat-lover. All of her recipes today are naturally gluten-free too, which your body will love.  (Can you say “bonus?” Seriously, you really didn’t have to actually say it out loud.) 

Our menu includes dishes such as New Orleans-Style Dirty Rice, Chicken and Chickpea Curry, and Sausage and Lentil Stew.

These plant-strong gluten-free meals will be perfect for family meals or package them up with a piece of fruit and you’ve got yourself a healthy brown bag lunch.

(Tasting)   

Sat. 1/31/15   10:00-12:30 

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

17 openings available

$50.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3017

Sat, Jan. 31, 2015 @ 10:00 AM
NEW! SPEED SCRATCH COOKING
 

NEW!

SPEED SCRATCH COOKING

(Limited Hands On)

Want to learn a great cooking technique called “Speed Scratch Cooking”?  It’s where you start by cooking a few basic recipes or purchasing a few pre-made items and then use those items to make fabulous dishes all week long.  For example, from simple Roasted Chicken that you pop in the oven on Sunday, you can create Chicken Pot Pie, Chicken Fajitas, Chicken Portabello Lasagna, Corn and Chicken Chowder and/or Chicken Florentine Pizza.  You get the idea right?    

Chef Charlie Hammond is to Speed Scratch Cooking kind of like Dale Earnhardt is to Nascar.  Join us as we “hit the gas” and cover major culinary ground to learn how to make it easier and quicker to get dinner on the table … with very few pit stops. He’ll give you all the recipes and short cuts and you’ll walk away a winner. 

(Although no celebrity “speed scratcher” like Charlie, I have been cooking this way for years and it really does make your life easier!)  Zoom!  Zoom!  Zoom!

(Tasting) 

Sat. 1/31/15   10:00-12:30 

 

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

18 openings available

$55.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3018

Sat, Jan. 31, 2015 @ 6:30 PM
FWN: DATE NIGHT IN "LITTLE ITALY"
 

Flavorful Weekend Nights at the CCKC™

Date Night in “Little Italy” 

     (Hands On)

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

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

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

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

(Dinner, Interactive Cooking Class & Paired Wines)
Sat. 1/31/15   6:30-9:00 

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

Class fee of $150 is per couple.

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

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

 

4 openings available

$150.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3019

Sat, Jan. 31, 2015 @ 6:30 PM
NEW! FWN: DINNER AT THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE - NAPA
 

Flavorful Weekend Nights at the CCKC™

NEW! 

Dinner at the Culinary Institute of America at Greystone-Napa  

(Hands On)       

Rising up the western hills of Napa Valley is the castle-like and historic Culinary Institute of America 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?

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

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

(Dinner & Wine) 

Sat. 1/31/15   6:30-9:00 

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

18 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3021

Sun, Feb. 1, 2015 @ 10:00 AM
GLUTEN-FREE MADE EASY SCHMEASY!
 

CookWell! 

...because wellness begins in the kitchen!

Gluten-Free Made Easy Schmeasy!

(Limited Hands On)

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

More and more people are discovering that their physical ailments are a direct result of cooking with wheat, oats, barley or rye. And more of you are asking us for gluten-free cooking classes to learn new recipes to add to your culinary arsenal. That’s why we couldn’t be happier to have Katie here to share this flavorful menu: Bacon, Corn & Shrimp Risotto (a dish in which Katie uses Quinoa instead of rice); Coconut Crusted Chicken Tenders (we’ll explore other gluten-free breading options and how to use them, too); Leek, Wild Rice & Mushroom Soup (learn great gluten-free alternatives to thickening stews and soups); and Creamy Eggplant Lentils (yes, you can make satisfying side dishes that everyone will enjoy!).

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

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

(Tastings) 

Sun. 2/1/15 10:00-12:30

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

23 openings available

$60.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3022

Sun, Feb. 1, 2015 @ 6:30 PM
EXOTIC INDIAN CUISINE
 

Exotic Indian Cuisine

(Limited Hands On)

It’s another entertaining and flavorful Sunday night at The Culinary Center of Kansas City! Spice up your life (and your cooking) with a tantalizing evening of Indian cuisine with Chef Sohaila Humayon.

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

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

We’ll make Veggie Pakoras, Palak Paneer, Chicken Biryani, Raita (yogurt sauce), and Halwa.

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

(Tasting)   

Sun. 2/1/15   6:30-9:00 

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

13 openings available

$60.00

Sohaila Humayon

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

Sun, Feb. 1, 2015 @ 6:30 PM
9-WEEK PRO-SERIES I-CLASS 4 - VEGETABLES
 

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 4)

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

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

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

Series Fee - $1125

 Your registration fee includes:

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

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

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

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

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

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

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

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

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

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

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

12 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3023

Mon, Feb. 2, 2015 @ 6:30 PM
WAKE UP LITTLE SUSHI
 

Wake Up Little Sushi

(Hands On)


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


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


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

(Tasting) 

Mon. 2/2/15   6:30-9:00 

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

 

16 openings available

$65.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3024

Mon, Feb. 2, 2015 @ 6:30 PM
NEW! DECADENT CHOCOLATE DESSERTS...AND A TASTY RED WINE PAIRING
 

NEW!

Decadent Chocolate Desserts…..

and A Tasty Red Wine Pairing

(Limited Hands On)

Chocolate Desserts and Wine? Oh yes, you can!  This decadent and tasty combination will take you straight to in culinary heaven! 

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

You’ll don an apron and get a bit of hands-on experience as we learn to make decadent desserts which are perfect for a romantic Valentines Day dinner for your Sweetie or for entertaining your friends any time of the year.  On our menu: Chocolate Soufflé, Molten Chocolate Cake, and a dreamy Chocolate Cream Pie.

With each lovely creation, we’ll “sniff, swirl and taste” a perfectly paired wine selection.

(Tastings & Wine Pairing) 

Mon. 2/2/15    6:30-9:00 

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

18 openings available

$60.00

Jill Means

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3025

Tue, Feb. 3, 2015 @ 6:30 PM
NEW! MAKING RAVIOLI RIGHT!
 

NEW!

Making Ravioli Right!

(Limited Hands On)

Telling someone to “stuff it!” is not always a bad thing.  It’s a good thing when it refers to soft pillows of pasta filled with a Piedmontese classic of roast meat and spinach. 

Tonight you’ll learn the “right” way to make ravioli with Chef Cody Hogan (Lidia’s Kansas City) and you’ll get your hands in the flour a lot as you learn!  You’ll soak in the knowledge as you discover the secrets to making Chef Cody’s Egg Dough.  Chef Cody will also teach a simple sauce to pair perfectly with your ravioli made “right!” 

Everyone will take home some hand-made ravioli and you’ll be “filled” with culinary acumen when you leave!

C’mon….just stuff it!

(Tasting and Take-Home Ravioli)    
Tues. 2/3/15   6:30-9:30 

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

24 openings available

$65.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3026

Wed, Feb. 4, 2015 @ 6:30 PM
THE ULTIMATE UBER EXTREME PIZZA CLASS
 

The Ultimate Uber Extreme Pizza Class

    (Limited Hands On)

Call it ultimate, call it extreme, but definitely call in your reservations for this intensive pizza-making class with Chef Cody Hogan (Lidia’s Kansas City).. He'll teach his favorite pizza dough recipe along with several variations for toppings.

Techniques and great recipes will flow: Margherita Pizza, Pizza Bianco served with Gorgonzola Dolce and Roasted Garlic, a breakfast pizza, a sweet dessert pizza and an authentic Marinara Sauce. Put on your pizza apron and start singin' Italian classics because you're gonna get your hands dirty on this one!

In the end, you’ll not only get to taste four different pizzas, you’ll also get to take home some homemade dough, as well as a complete ready-to-bake pizza! 

Kiss the pizza delivery boy goodbye because you're making it in your own kitchen now! Heck, life’s short…. kiss the pizza delivery boy anyway!

(Tasting & Take-Home Dough)

Wed. 2/4/15   6:30-9:30

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

 

21 openings available

$70.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3027

Thu, Feb. 5, 2015 @ 6:30 PM
GIRLS NIGHT OUT!BABES ON BOURBON STREET!
 

GIRLS NIGHT OUT!

Babes On Bourbon Street  

(Demo)


The Culinary Center becomes the Culinary “Quarter” this evening as “King of the Cocktail” Bruce Campbell, whisks us away to Bourbon Street for an evening designed just for us “babes!”


Sit back and he’ll dazzle us with his knowledge of all things “laissez” as he teaches us the correct way to concoct lovely N’Awlins thirst quenchers  – including the most famous (or infamous!) of Bourbon Street cocktails: The Hurricane, Ramos Fizz, Sazerac Cocktail, Creole Bloody Mary, and the Hand Grenade. Wait! You’ll only have to lift your spirits to get a tasting of these “bead-throwing” libations.


And, there’s no imbibing on an empty stomach in this part of town. Dive into our loaded buffet table, filled with the tastes and aromas of New Orleans.  Our scrumptious heavy appetizer bar will feature authentic Bourbon Street delicacies like Black-Eyed Pea Salad Over Crisp Romaine and Chicken & Sausage Jambalaya and … it goes without saying that we’ll enjoy Bread Pudding with Crème Anglaise as we sip our Café Brulot Diabolique this evening!


This is a demonstration class with no hands-on participation … actually if anyone even tries to lift anything other than their spirits, we’ll have to shut this Southern party down!! 


(Heavy Appetizers and Cocktail Tastings) 

Thurs. 2/5/15   6:30-9:00

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

36 openings available

$60.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3028

Fri, Feb. 6, 2015 @ 6:30 PM
FWN: MOLTO MANGIA! MANGIA!
 

Flavorful Weekend Nights at the CCKC™

Molto Mangia! Mangia!

(Limited Hands On)

Sunday dinner in a typical Sicilian household is an all-day affair that gets everyone involved. From the matriarch to the smallest child, everyone has a job to do … washing vegetables, dicing onions, stirring pots – all the while sharing stories, laughing and probably arguing over who’s recipe is the best!  You’ll get a little taste of that Sicilian togetherness this evening as old friends, new friends and family come together at The Culinary Center to prepare a beautiful Sunday dinner.

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

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

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

(Dinner & Wine) 

Fri. 2/6/15   6:30-9:00 

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

24 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3141

Sat, Feb. 7, 2015 @ 10:00 AM
TINY TOTS IN THE KITCHEN: DORA & DIEGO'S VALENTINE'S DAY PARTY! Moved to 2/14/15
 

Tiny Tots in the Kitchen™

(Ages 2-4)

Dora & Diego’s Valentine’s Day Party!

Class moved to 2/14/15

(Hands On)

Here’s another very fun class for our littlest chefs (ages 2-4) and their adult cooking partners! Join Dora, Diego, Boots and the whole gang as they try to outsmart that sneaky fox, Swiper in our Great Valentine’s Day Chocolate Adventure!

The kids will help Dora find the big treasure (a special tot-sized gift for your little one to take home!) by following clues and whipping up some yummy chocolate treats including Tricky Dessert Tacos (you didn’t think tacos were just meat and cheese, did you?).

Dora also needs our little chefs to help decorate some Chocolate Cake Pops with dipping chocolate and lots of sprinkles! Dora’s Abuela shared her special recipe for real Mexican Hot Chocolate and we’ll learn a fun hot chocolate song that makes it taste “excellente!”

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

Bring your camera and join in the fun as we help Dora solve a chocolate-y mystery. Vamanos!

(Tastings) 

Sat. 2/7/15   10:00-12:00 

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

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

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

0 openings available

$75.00

Margo Mikkelson

At The Culinary Center

Event/Date Description Openings/Price/Location
3030

Sat, Feb. 7, 2015 @ 6:30 PM
NEW! FWN: A COOK'S TOUR OF CALFORNIA WINE COUNTRY
 

Flavorful Weekend Nights at the CCKC™

NEW!  

A Cook’s Tour of California Wine Country

(Hands On)

California Wine Country” — The very words inspire images of bucolic vineyards where grapes hang lush and heavy on the vines, of ancient stone wineries and cool cellars where wines mellow in rows of oaken casks. 

California wine country is not just about wine though.  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. We have 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.

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

(Dinner & Wine)

Sat. 2/7/15   6:30-9:00 

 

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

9 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3031

Sun, Feb. 8, 2015 @ 10:00 AM
A CROISSANT IS A BEAUTIFUL THING!
 

A CROISSANT IS A BEAUTIFUL THING

(Hands On)   

Ahhhh, the croissant … that beautiful, flaky, buttery, golden, crescent-shaped, joy in your mouth, pastry that sings to the taste buds. (What?! You were thinking the same thing?)

Considered elusive even to the most seasoned baker, many don’t think they are within their reach skill-wise until Eileen Usovicz, tells them that yes,…it IS possible!  Eileen has many years of baking experience (she and her husband, Lee Jones, owned and ran the Clock Tower Bakery, Downtown Overland Park, KS from 2009 to 2014), so she knows what she’s talking about!

Today she’ll share her talents and time with us and teach us how to make and bake croissants … step by step. It’s a process that takes some time, but the rewards are amazing and completely worth it!! You’ll be garnering much knowledge about flours and yeast and butter as we whip up our dough. You’ll learn how to shape croissants, how to make chocolate croissants and to bake them up perfectly so they look as good as the ones in those bakery cases!

Throughout class you’ll also learn essential skills that you can apply to your future baking endeavors and it’s hands-on all the way … the best way to really learn!

Yes, we’ll be tasting croissants … and yes, we’ll be taking some home!  

(Tasting, Take-Home Baked Croissants and Croissant Dough for Making More!)

Sun. 2/8/15   10:00-1:00

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

 

16 openings available

$65.00

Eileen Usovicz

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

Sun, Feb. 8, 2015 @ 6:30 PM
9-WEEK PRO-SERIES I-CLASS 5 - MOIST HEAT COOKING
 

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 5)

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

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

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

Series Fee - $1125

Your registration fee includes:

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

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

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

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

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

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

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

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

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

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

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

12 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3032

Mon, Feb. 9, 2015 @ 6:30 PM
NEW! ONE POT WONDERS FROM AROUND THE WORLD!
 

NEW!

ONE-POT WONDERS FROM AROUND THE WORLD

(Limited Hands On)

Could there be anything more beautiful than a one-pot dinner? And for so many reasons right?  Every ethnic cuisine carries with it a few stellar examples of “one-pot” meals.  Take for instance, the French Cassoulet.  You’ll draw from these classic and fundamentally perfect dishes again and again! Once you have the basics down you can apply them to all kinds of variations on your favorite one-pot meals. 

Chef Sandy DiGiovanni will cover it all – from rich, rustic cassoulets (the ultimate one-pot meal!) to hearty stews such as a Moroccan Stew as well as one-pot delight - Chicken Cacciatore.  You’ll learn much along the way as we explore the aromatic and flavorful cooking methods of roasting, braising and stewing to learn simple new and classic dishes that you can add to your “favorites” list! These are culinary gems that your family and friends will rave about and … BONUS! … clean-up is a breeze because, well, there is only ONE pot! (Did you not HEAR me?)

We’ll explore low and slow cooking such as crockpot cookery where ingredients mingle and marry and burst with layers of flavor. In a hurry? Not to worry! Chef Sandy has some perfect recipes to share that are quick, easy and delicious! All of these one-pot wonders make excellent weekday suppers because we know how super busy you are … especially this time of year! (Just think of the great make-ahead opportunities here, plus leftovers! Hello! )

(Tastings) 

Mon. 2/9/15   6:30-9:00 

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

18 openings available

$60.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3033

Mon, Feb. 9, 2015 @ 6:30 PM
NEW! COOKING PALEO-CAVEMEN NEED SNACKS & DESSERTS TOO!
 

CookWell!  

...because wellness begins in the kitchen!

NEW! 

COOKING PALEO

Cavemen Need Snacks & Desserts Too!

(Limited Hands On) 

Cavemen (or is it “Cavepeople?)!  Don’t beat yourself with your big wooden club because you think you can’t have snacks and desserts on the Paleo Plan Diet! Chef Benjamin Kauffman, a Paleo cooking expert, will show you that you CAN in another of his very popular classes on Paleo cooking.  

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

We’ve enlisted an expert in the preparation of dishes that comply with this approach to eating.  Chef Benjamin Kauffman teaches all types of Paleo dishes but today is special as he is teaching us how to make snacks and desserts.  These really help with the whole “stay on the plan” concept.  Today we’ll learn how it’s done and you’ll receive simple tools for preparing great dishes and cooking ahead that will keep you on track.  You’ll even get to try the techniques yourself.

  Discover the staying power of Cauliflower Popcorn, Kale Chips, Cave-licious Buffalo wings and Teriyaki wings, Bacon Maple Chocolate Chip cookies, Honey Seared Bananas (simple and quick) and more. 

Relax!  Put the wooden club down.  Geez!  

(Tasting)

Mon. 2/9/15    6:30-9:00 

MORE Paleo classes offered on

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

The Paleo Diet Goes Global (4/13)

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

Benjamin Kauffman

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3034

Wed, Feb. 11, 2015 @ 6:30 PM
MBQI! BRISKET BROKEN DOWN!
 

Midwest Barbecue Institute 

BRISKET BROKEN DOWN!

(Demo)

Let the “SmokeFest” begin….and let it be all about brisket! Join competition champion and accomplished chef, Richard McPeake (a/k/a “Educator of ‘Que””) as he shares his 35 years of extensive experience as a BBQ Pitmaster in this very special power-packed 2-1/2 hour staple class of our Midwest Barbecue Institute™ program.

You may think you know all there is to know about brisket OR you may not know a darn thing, but in either case, we GUARANTEE this class to take you to a new high (Hey! Even though we will be “smoking”, we aren’t talking about THAT kinda high!)

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

Folks, this is the quintessential class on brisket smoking! Prepare to take notes!

(Tasting) 

Wed. 2/11/15   6:30-9:00

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

 

23 openings available

$60.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3035

Thu, Feb. 12, 2015 @ 6:30 PM
SAUTE WORKSHOP
 

Sauté Workshop

(Hands On)  

Chef Jesse Vega says that if you want to learn the art of sauté, you have to actually get in there and DO IT! In this high hands-on class, you’ll learn technique, break out to your hands-on station and practice it … then it’s repeated several times more.

It’s a non-stop evening of cooking and tastings and we’ll learn as we prepare classic sauté dishes: Sautéed Portabella Mushrooms in Balsamic Butter Sauce, Pan Sautéed Beef Fillet with Steak Diane Sauce, Peppered Salmon Fillet with Rusty Nail Cream Sauce, and Shrimp Scampi.

(Note: No pre-req. required)

(Tastings) 

Thurs. 2/12/15   6:30-9:00

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

 

23 openings available

$65.00

Jesse Vega

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3036

Fri, Feb. 13, 2015 @ 6:30 PM
FWN: COOKING FOR COUPLES: 50 WAYS TO FEED YOUR LOVER
 

Flavorful Weekend Nights at the CCKC™

Cooking for Couples -  50 Ways To Feed Your Lover

(Hands On) 

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

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

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

(Dinner & Wine)  

Fri. 2/13/15   6:30-9:00

Class fee of $150 is per couple.

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

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

 

5 openings available

$150.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3029

Sat, Feb. 14, 2015 @ 10:00 AM
TINY TOTS IN THE KITCHEN: DORA & DIEGO'S VALENTINE'S DAY PARTY! Moved from 2/7/14
 

Tiny Tots in the Kitchen™

(Ages 2-4)

Dora & Diego’s Valentine’s Day Party!

Moved from 2/7/14

(Hands On)

Here’s another very fun class for our littlest chefs (ages 2-4) and their adult cooking partners! Join Dora, Diego, Boots and the whole gang as they try to outsmart that sneaky fox, Swiper in our Great Valentine’s Day Chocolate Adventure!

The kids will help Dora find the big treasure (a special tot-sized gift for your little one to take home!) by following clues and whipping up some yummy chocolate treats including Tricky Dessert Tacos (you didn’t think tacos were just meat and cheese, did you?).

Dora also needs our little chefs to help decorate some Chocolate Cake Pops with dipping chocolate and lots of sprinkles! Dora’s Abuela shared her special recipe for real Mexican Hot Chocolate and we’ll learn a fun hot chocolate song that makes it taste “excellente!”

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

Bring your camera and join in the fun as we help Dora solve a chocolate-y mystery. Vamanos!

(Tastings) 

Sat. 2/14/15   10:00-12:00 

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

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

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

11 openings available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3037

Sat, Feb. 14, 2015 @ 6:30 PM
FWN: "TWO MAKE A PAIR"-A VALENTINE'S DINNER FEATURING PAIRINGS OF FOOD & LOVE
 

Flavorful Weekend Nights at the CCKC™

 “TWO MAKE A PAIR”
A Valentine’s Dinner featuring Pairings of Food & Love

(Demo)

Lancelot & Guenevere, Bert & Ernie, John Smith & Pocahontas, Homer & Marge … all famous couples. In honor of Valentine’s Day we have created a unique dinner of famous pairings of food and love. 

The parade of twosomes will begin with a CCKC original cocktail inspired by the famous paramours Superman and Lois Lane —the “Kryptonite Cocktail.” Next we’ll be seated while our own Chef Gary Hild (whose birthday is TODAY!!) tells the romantic story of what you’ll have for dinner this evening by way of a culinary demonstration.

Adam and Eve and their famous garden inspire a Salad “”Robusto” with Roasted Beets, Baked Apples, and Cheddar Cheese. For a break from our love affair with food, we’ll get in Woody Allen’s shoes with just a touch of Asia with a Soon-Yi Lemongrass Sorbet.  After that, the fiery Mexican doublet of Frida and Diego inspired us to create an elegant Butternut Squash Soup with Chipotle Whipped Crema & Asiago Toast.  

Next, not unlike the royal French pair of Napoleon & Josephine, we’ll partake in Braised Chocolate-Infused Short Ribs of Beef Served with Olive Oil Mashed Potatoes and Sauteed Haricot Verts. For dessert, the musical force of Celine Dion & Renee Angelil inspired a classic French Dark Chocolate Tart. 

If this menu isn’t enough to bring you to your knees, we’ll even provide a special gift for you tonight. T

his will be the most unique Valentine’s Day celebration you’ll find. We hope you and your sweetie-pie will join us. 

“For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.” -Anthony Bourdain 

(Dinner, Wine & Gift) 

Sat. 2/14/15   6:30-9:00 

Class fee of $150 is per couple.

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

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

 

 

 

19 openings available

$150.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3038

Sun, Feb. 15, 2015 @ 6:30 PM
FISH TALES
 

Fish Tales 

(Limited Hands On)

There was an error in the printed version of this class in the catalog that showed it as a "Hands On" class, which is incorrect. 

Please note that this class is a LIMITED HANDS ON class which means that it will be taught with a mixture of Demonstration and Hands-On activities during the class.

   We aplogize for any inconvenience!

Executive Chef Jim Tinkham returns to our kitchen for another one of his popular classes and he’s designed a sensational menu! But first, we’ll learn the basics of buying, storing, prepping, seasoning and handling fish – all the important things every cook should know.

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

(Tasting & Wine)

Sun. 2/15/15   6:30-9:00

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

16 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

Sun, Feb. 15, 2015 @ 6:30 PM
9-WEEK PRO-SERIES I-CLASS 6 - DRY HEAT COOKING
 

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Day 6)

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

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

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

Series Fee - $1125

Your registration fee includes:

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

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

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

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

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

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

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

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

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

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

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

12 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

Mon, Feb. 16, 2015 @ 6:30 PM
9-WEEK PRO-SERIES II-Class 1-"SMALL PLATES" APPETIZERS
 

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

(Class 1)

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


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


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


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

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

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

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

14 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3039

Tue, Feb. 17, 2015 @ 6:30 PM
NEW! FAT TUESDAY PARTY! TAKE A WALK DOWN BOURBON STREET!
 

NEW! 

FAT TUESDAY PARTY!!

Take A Walk Down Bourbon Street!

(Limited Hands On)

Bienvenue a vous-autres! Tonight you’re in for a treat.  It’s a whole new way of going out to dinner!  Tonight you’ll take a bit of a stay-cation but you will come away with the heart and soul of New Orleans – the home of Cajun and Creole cooking … and the epicenter of Live Jazz!  

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, designed this fun evening of this most interesting regional cuisine that he knows and loves so well.

We’ll start with classic Bourbon Street cocktail and appetizers; then it’s a lively cooking class that begins with an authentic N’Awlins cocktail and happy hour.  Then we’ll settle in to some demonstration on how to “blacken,” all about roux and how to make a Remoulade sauce and more.  Then it’s time to break out and do a bit of hands-on.  It’ll be followed by a Nawlins’ Buffet that’ll have you “throwin’ the beads.

The menu: Chicken & Sausage Gumbo, Nawlins’ Shrimp in Butter Sauce, Blackened Mixed Grill, Cajun Spiced Beef Medallion, Seared Salmon, Spicy Grilled Shrimp with Cool Remoulade Sauce, Jambalaya Rice, Corn & Pepper Sauté and of course, Flambé Bananas Foster! 

Yea, you right, we’re gonna have some fun “down on the bayou”! 

(Cocktails, Buffet & Class)  

Tues 2/17/15   6:30-9:00

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

36 openings available

$65.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3040

Tue, Feb. 17, 2015 @ 6:30 PM
"NOT YOUR NANA'S" GNOCCHI
 

“Not Your Nana’s” Gnocchi

(Limited Hands On)

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

Making gnocchi (pronounced "nee-okkee") takes practice, patience and persistence ... and that's why Chef Cody Hogan (Lidia's) is our instructor for this class. You'll have the opportunity to perfect your skills as you explore the basics of making gnocchi. We’ll learn to make some heavenly sauces as well: a simple butter sauce, tomato sauce and a rich meat sauce. Chef Cody will be here the whole time with guidance and helpful hints.

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

(Tasting & Take-Home Gnocchi)

Tues. 2/17/15   6:30-9:30 

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

14 openings available

$65.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3041

Wed, Feb. 18, 2015 @ 6:30 PM
NEW! PASTA BASICS AND 10 ITALIAN SAUCES
 

NEW! 

Pasta Basics and 10 Italian Sauces

(Limited Hands On)

Here is a great opportunity to learn from and work alongside Chef Cody Hogan, Chef de Cuisine with Lidia’s Kansas City, and an excellent culinary instructor. When you finish this class, you’ll have been a part of a “pasta-thon.” You’ll be creating fresh pastas, plus you’ll be tasting 10 (!) incredible sauces to pair with them.

In addition, Chef Cody will teach plating and presentation techniques, plus how to set up your pantry so that you can prepare quick pan sauces with any fresh or dried pasta.

Some of the recipes to be taught: Lidia’s Basic Egg Pasta plus variations, Pasta all Gricia, Pasta all Carbonara, Pasta all’Amatriciana, Lidia’s Marinara, Garlic & Oil Sauce, Butter & Fresh Herb Sauce, and more.

(Tastings) 

Wed. 2/18/15   6:30-9:30

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

 

24 openings available

$70.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3042

Thu, Feb. 19, 2015 @ 6:30 PM
SAINTS & SINNERS: LEARN TO LIGHTEN UP YOUR FAVORITE DISHES
 

CookWell! 

...because wellness begins in the kitchen!

Saints & Sinners –

Learn To Lighten Up Your Favorite Dishes!

(Hands On)

Chef Sandy DiGiovanni is a name many of you “foodies” may recognize. She was a finalist on NBC’s “ America ’s Next Great Restaurant” … top five! She made quite an impression on the judges with her culinary acumen as she took a devilishly decadent dish and turned it into something healthy and heavenly – trimming half the fat and half the calories each time. 

Today she’ll show you how to lighten up those yummy classics so you can make the choice when you feel a bit more “heavenly.” … and guess what, you’ll get to cook alongside this dynamic, delightful chef!

We’ll start with Sandy ’s “Devilish Guacamole” … loaded with bacon and blue cheese (YUM!) … and voila, turn it into “Holy Guacamole” using edamame and sweet peas (WOW!). Which will you prefer? Hmmmmm … we’ll taste test them both and vote! Then, we’ll work with other homey favorites like meatloaf and even desserts.  We’ll sit down at the end of the evening to chat it up with our new-found cooking friends!

So, what’s it gonna be? Will your horns or halos be shining tonight? It’s nice to have choices, isn’t it? Come join in the fun!

(Dinner & Wine)

Thurs.  2/19/15   6:30-9:00

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

 

 

 

 

18 openings available

$60.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3043

Fri, Feb. 20, 2015 @ 6:30 PM
FWN: ASIA THE BEAUTIFUL
 

Flavorful Weekend Nights at the CCKC™

 Asia the Beautiful

(Hands On)

Savor the magical cuisine of Asia with its rich layers of flavor and engaging presentation as we tour through an Asian menu including beloved Asian dishes such as Sesame-Seared Ahi Tuna with Wasabi Aoli, Creamy Corn and Crab Soup, Roast Duck in Banana Leaf with Tropical Fruit Salsa, and Coconut Steamed Rie. The magic continues with dessert…Green Tea Ice Cream in Wonton Skin.

Get your chopsticks ready! Not to worry, we’ll show you how to use them.

(Dinner & Wine) 

Fri. 2/20/15   6:30-9:00 

 

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

18 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3044

Sat, Feb. 21, 2015 @ 10:00 AM
NEW! MAKING FRIENDS WITH PHYLLO AND PUFFED PASTRY
 

NEW!

Making Friends with Phyllo and Puff Pastry

(Limited Hands On)

Seriously, there is no reason to fear the mysterious phyllo or puffed pastry doughs.  Many think they are identical – they’re not - but they do have a lot in common. 

There’s an art to using them as the layers of one can be separated, but the other can’t.  You’ll see what we mean when culinary instructor Christina Robson shares her tips on how to buy, roll, season, garnish, and many more techniques that will take your cooking skills to the next level.

She’ll walk you through dishes like Brie en Croute, Cheese Straws, and Boursin and Asparagus appetizers ( to die for). Then on to the sweeter side with Apricot and Walnut Phyllo Cups, and a flaky Raspberry Danish.  Also an interesting Chipotle Chicken Roll-ups creation! 

Amaze your family and guests with your new ease of handing this delicious pastry dough. Don’t worry. We won’t tell them how easy it is to work with, if you don’t.

(Tasting)

Sat. 2/21/15   10:00-1:00 

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

24 openings available

$50.00

Christina Robson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3045

Sat, Feb. 21, 2015 @ 6:30 PM
FWN: CURRY FLURRY! WITH CHEF SANDY DIGIOVANNI
 

Flavorful Weekend Nights at the CCKC™

CURRY FLURRY

 with Chef Sandy DiGiovanni

(Limited Hands On)

The curry will be flyin’ in our kitchen this evening (along with all kinds of other tantalizing Indian spices!). Chef Sandy DiGiovanni loves Indian cuisine and can hardly wait to show us how to make these favorite Indian classics, brimming with tantalizing tastes and fragrant aromas. It may sound dauntingly impossible, but it’s not! Sandy will break it all down into “bite-size” morsels of culinary education so that you can learn, step-by-step, how to prepare these treasures.

You’ll practice knife skills, learn essential techniques and explore a variety of cooking methods … all excellent building blocks to help you take home that “I can do it attitude!” Don’t be intimidated … it’s easier than you think!

We’ll start with Aloo Baigan and a Cardamom Shake, then it’s on to Chana (chickpea salad) and the famous Chicken Tikka Masala with Cucumber Raita and end with Marsala Daal. 

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 & Wine)

Sat. 2/21/15   6:30-9:00 

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

24 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3046

Sun, Feb. 22, 2015 @ 10:00 AM
NEW! HOW TO BUILD THE PERFECT VEGGIE BURGER & MORE!
 

CookWell!  

...because wellness begins in the kitchen!

NEW!

How to Build the Perfect Veggie Burger and More!

(Hands On)

If you’ve been looking for a meatless option to fill your burger craving, this is the class for you. Forget those frozen store-bought versions. Instructor Mari Ruck will show you how simple it is to take baby steps into the meatless world by sharing her tips for building the best plant-based, meat-free veggie burgers you’ve ever tasted.

First she’ll cover the nutritional bases; then you’ll start cooking and create these delicious protein-packed burgers including great bread pairings and how to finish those burgers to perfection.

She’ll walk you through recipes like the savory Tofu Burgers made with brown rice and mushrooms, zesty Karma Chow Burgers loaded with red peppers, chickpeas, and chili powder, and finally, a hearty Quinoa Burger that includes zucchini and cheese.

(Tasting) 

Sun. 2/22/15   10:00-12:30 

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

 

 

 

17 openings available

$50.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3047

Sun, Feb. 22, 2015 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "ACE OF CUPCAKES" COMPETITION
 

Junior Chefs Academy

(Ages 9-14)

“Ace of Cupcakes”

Competition

(Hands On)

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

"Queen of Cakes" Shannon Hartnett will teach you the techniques of making great cupcakes, and then she’ll show you all kinds of ways to decorate them using icing, piping bags and special sweet little tricks of the trade.  Animals, flowers, you name it!  Then you’ll break into teams (hey! bring your friends for a ready-made team!), receive your team challenges and then get to work on your masterpiece! 

Prizes?  You betcha!  We’ll have judges and the whole shebang! 

Bring your phones so you can let your friends see your skills! Tons of Cupcake Fun!

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

Sun.  2/22/15   10:00- 1:00

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

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

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

2 openings available

$50.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3048

Sun, Feb. 22, 2015 @ 6:30 PM
THE FRENCH CONNECTION
 

The French Connection

(Hands On)

Simple and French? No, it’s not an oxymoron … and Executive Chef Jim Tinkham is here to prove it.

There’s no need to be intimidated by fancy French recipe names with a seasoned culinary instructor like Chef Jim in the kitchen taking you through it step-by-step. He’ll break down each of the recipes and teach them in a simplified, no-fuss way. He’ll take French cooking techniques and make them do-able. You’ll practice essential knife skills and learn excellent mise en place tips and tricks that will serve you well any time you are in the kitchen. Who knows, you may even learn a French phrase or two!

By the end of our evening together, you’ll believe that you can cook French cuisine at home – especially when you recreate our fabulous menu … Escargot with French Baguette, Scallops Vol au Vents, Braised Broccolini, Coq au Vin, and Grand Marnier Soufflé. You’ll discover secrets to make-ahead items that simplify the process even further. Voila! A gracious dinner with an unmistakable French flair.

(Dinner & Paired Wine)

Sun. 2/22/15    6:30-9:00

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

 

18 openings available

$70.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

Sun, Feb. 22, 2015 @ 6:30 PM
9-WEEK PRO-SERIES I-CLASS 7 - MOTHER SAUCES
 

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 7)

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

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

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

Series Fee - $1125

Your registration fee includes:

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

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

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

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

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

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

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

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

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

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

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

12 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3136

Mon, Feb. 23, 2015 @ 6:30 PM
NEW! MEDITERRANEAN COOKING FOR A HEALTHY LIFESTYLE
 

CookWell! 

...because wellness begins in the kitchen!

NEW!
Mediterranean Cooking for a Healthy Lifestyle
(Demo)

If you’re looking for heart-healthy plant-based meal plan that tastes good while emphasizing fruits, vegetables, whole grains, and nuts, the Mediterranean diet is your answer. Try substituting just a few meals each week based on Mediterranean cooking and you can change your life.  

Join CCKC Executive Chef Gary Hild for an evening of culinary education, as only Gary can provide, focusing on delicious Mediterranean dishes that support health and vitality.  Chef Gary is a true expert on this subject, because he LIVES it. He'll will walk you through basic cooking techniques, dishes and menu ideas that can be easily incorporated into your everyday life. 
You're prepare gems such as Roasted Barley Salad, Preserved Lemons (including a variety of uses), Pork Tenderloin with Roasted Vegetables and Grapes ( Gary ’s favorite dish from Spain ), Monk Fish Stew with Cumin Scented Beans, and Whole Grain Pasta Salad with Fruits and Greens that are intensely flavorful and high in nutrition. 

He’ll also discuss the positive impact of a Mediterranean diet on your health, preparation and use of preserved lemons, and setting up your kitchen for health and vitality. 

(Tastings)
Mon. 2/23/15   6:30-9:00 

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

18 openings available

$50.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

Mon, Feb. 23, 2015 @ 6:30 PM
9-WEEK PRO-SERIES II -Class 2-SALADS
 

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

 

(Class 2)

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


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


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


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

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

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

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

14 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3049

Tue, Feb. 24, 2015 @ 6:30 PM
THE ANTI-INFLAMMATORY DIET - FIGHT THE ACHES & PAINS WITH A 4-LETTER WORD....FOOD!
 

CookWell!  

...because wellness begins in the kitchen!

The Anti-Inflammatory Diet

Fight the Aches and Pains with a Four Letter Word….FOOD!

(Limited Hands On)

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! Tonight we’re fighting back with a four letter word (hey, watch it now) we meant 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 Real Food menu will boasts 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!

Whether you are trying to win the battle against and 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! 

(Tastings)

Tues. 2/24/15   6:30-9:00

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

 

24 openings available

$60.00

Katie Newell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3050

Fri, Feb. 27, 2015 @ 6:30 PM
FWN: THE ITALIAN PIZZA KITCHEN
 

Flavorful Weekend Nights at the CCKC™

 The Italian Pizza Kitchen

(Hands On)

This is the real deal folks … with a REAL Sicilian chef!  You’re gonna love Sandy DiGiovanni!  She’s fun, funny and engaging and SHE KNOWS PIZZA

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

(Dinner & Wine) 

Fri. 2/27/15   6:30-9:00 

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

18 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3051

Fri, Feb. 27, 2015 @ 6:30 PM
FWN: COOKING FOR COUPLES: LET'S DO IT IN THE KITCHEN!
 

Flavorful Weekend Nights at the CCKC™

 Cooking for Couples

Let’s Do It In The Kitchen! 

(Hands On)

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

It will be hands-on all the way as we work alongside Chef Richard McPeake – graduate of The Culinary Institute of America, cookbook author and culinary instructor extraordinaire! Chef Richard is professional and passionate about sharing some of his favorite recipes such as Baby Field Greens with Grilled Fennel and Leeks, Roasted Garlic Orange-Infused White Balsamic Vinaigrette, Asparagus Gruyere and Sun-Dried Tomato Tart, Seared Sea Bass with Braised Red Onions and Beurre Rouge Sauce and for Dessert Zabaglione with Fresh Berries. What a menu!

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

(Dinner & Wine) 

Fri. 2/27/15   6:30-9:00 

 

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

7 openings available

$150.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3052

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

Junior Chefs Academy

(Ages 9-14)

NEW!

The Pizza Kitchen

(Hands On)   

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

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

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

(Tasting) 

Sat. 2/28/15   10:00-12:30 

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

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

 

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

9 openings available

$50.00

Eileen Usovicz

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3053

Sat, Feb. 28, 2015 @ 10:00 AM
SOURDOUGH BREADS
 

SOURDOUGH BREADS

(Hands On)


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


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


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


(Tasting and Take-Home Starter) 

Fri. 2/28/14   10:00-2:00 

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

16 openings available

$75.00

Paul McCool

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3054

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

Flavorful Weekend Nights at the CCKC™

Midwest Barbecue Institute    

COUPLES GET HOT ON THE GRILL

(Limited Hands On)    


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


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


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


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


(Dinner & Cocktails) 

Sat. 2/28/15   6:30-9:00 

Class fee of $150 is per couple.

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

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

 

 

11 openings available

$150.00

Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3055

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

BASIC COOKIE DECORATING

(Hands On)

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

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

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

(Snacks & Take-Home Cookies)  

Sun. 3/1/15   10:00-12:30 

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

24 openings available

$55.00

Shannon Hartnett

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

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

MAKES A PERFECT HOLIDAY GIFT! 

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 8)

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

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

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

Series Fee - $1125

Your registration fee includes:

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

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

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

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

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

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

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

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

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

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

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

12 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3056

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

Kick-Butt Party Plates!  

(Hands On)           

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

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

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

(Tastings and Glass of Paired Wine) 

Mon. 3/2/15   6:30-9:00 

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

18 openings available

$60.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

 

(Class 3)

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


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


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


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

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

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

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

14 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3057

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

NEW! 

Brunch Fare

(Limited Hands On)

 

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

(Tastings and Brunch Cocktail) 

Tues. 3/3/15   6:30-9:00 

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

24 openings available

$55.00

Jill Means

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3058

Fri, Mar. 6, 2015 @ 6:30 PM
FWN: COOKING WITHOUT RECIPES-AN INTERACTIVE COOKING PARTY!
 

Flavorful Weekend Nights at the CCKC

Cooking Without Recipes

An Interactive Cooking Party! 

(Hands On)

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

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

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

(Tasting & Wine Pairings) 

Fri. 3/6/15   6:30-9:00 

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

 

 

18 openings available

$75.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3134

Fri, Mar. 6, 2015 @ 6:30 PM
NEW! FWN: WEEKEND DINNER PARTY & MORE MENUS FOR ENTERTAINING WEEKEND GUESTS
 

Flavorful Weekend Nights at the CCKC™

NEW! 

Weekend Dinner Party

and More Menus for Entertaining Weekend Guests 

(Hands On)

Is it possible to entertain guests at your home for the weekend and still be able to actually visit with them?  You bet! Full of practical cooking (and entertaining) advice designed to result in a relaxing visit for your guests and you too!

Greet your guests on Friday evening with a simple late supper. Learn how to put on a fabulous continental-style breakfast complete with a spread of homemade breakfast breads.  No need to get up at the crack of dawn and dirty every mixing bowl either.  We’ll round out the class with a tasty “one-pot” Saturday night meal of Oven-Roasted Chicken with Root Vegetables and Olives and Herbed Couscous that will provide the foundation of a hearty Sunday brunch to send off your guests.  (Hope I get an invitation!)

(Dinner & Paired Wine)  

Fri. 3/6/15   6:30-9:00 

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

18 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3060

Sat, Mar. 7, 2015 @ 9:00 AM
BASICS OF COOKING: A 2-DAY COURSE FOR BEGINNERS (DAY 1)
 

BASICS OF COOKING:

A Two-Day Course for Absolute Beginners

DAY 1

(Hands On)  

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

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

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

Students taking this class will receive a free Pro Series Cookware 10” sauté pan – the same pan that you will be using to practice in class - as well as  deep discounts on our entire line of Pro Series Cookware. 

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

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

Register early as this class will fill quickly. 

(Class size limited)  

(Tastings) 

 

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

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

24 openings available

$235.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3059

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

Tiny Tots in the Kitchen™

Toy Story Adventures!

(Hands On)

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

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

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

(Tastings)  

Sat. 3/7/15   10:00-12:00  

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

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

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

11 openings available

$75.00

Margo Mikkelson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3061

Sat, Mar. 7, 2015 @ 6:30 PM
NEW! FWN: KITCHEN WARS! WITH CHEF SANDY DIGIOVANNI
 

Flavorful Weekend Nights at the CCKC™

NEW! 

KITCHEN WARS!

with Chef Sandy DiGiovanni

(Hands On)

Folks, we’re doin’ some “cookin’ without lookin’” tonight in this whole new take on a cooking class!  Join Celebrity Chef Sandy DiGiovanni (finalist from NBC’s “America’s Next Great Restaurant) for a night of crazy kitchen competition where you get to cook from mystery boxes of ingredients in small teams. 


Chef will give you the lay of the land, some cooking tips and ideas, point you to the pantry of “legal” add-in ingredients and then let you loose in the kitchen!  You’ll prepare your delights for the judge (a/k/a Chef Sandy) who will decide who wins!  Not to worry, Chef Sandy and our staff will be there to help and give direction, but it will be up to your team to decide what’s for dinner!

 

We’ll end the evening around the table with a fabulous dessert prepared by none other than Chef Sandy herself!  We guarantee a good time .. .and believe it or not…good food!  How ‘bout some wine for the cooks as well! 


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


(Dinner & Wine) 

Sat. 3/7/15   6:30-9:00

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

18 openings available

$75.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3062

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

Flavorful Weekend Nights at the CCKC™

Traditional Mexican Tamales

 (Hands On)

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

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

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

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

(Tastings) 

Sat. 3/7/15  6:30-9:00

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

18 openings available

$75.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3060

Sun, Mar. 8, 2015 @ 9:00 AM
BASICS OF COOKING:A 2-DAY COURSE FOR BEGINNERS (DAY 2)
 

BASICS OF COOKING:

A Two-Day Course for Absolute Beginners

Day 2

(Hands On)  

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

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

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

Students taking this class will receive a free Pro Series Cookware 10” sauté pan – the same pan that you will be using to practice in class - as well as  deep discounts on our entire line of Pro Series Cookware. 

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

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

Register early as this class will fill quickly. 

(Class size limited)  

(Tastings) 

 

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

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

24 openings available

$235.00

Charlie Hammond

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3063

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

Intro to Sauces

(Hands On)    

Once you master the basic Mother Sauces, you’ll be able to create a variety of dishes from scratch that will even impress your own Mother.

Each Mother sauce - béchamel, espagnole, hollandaise, tomato, and veloute -  is the “head” of its own unique family of sauces. Chef Jim Tinkham will teach you the art of creating “smaller” sauces from each of them in this comprehensive and fun class by using thickening agents such as roux’s, and adding herbs, spices, and other ingredients. You will also learn how to make Crème Anglaise. (Won’t YOU be a fancy pants?)

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

(Dinner & Wine) 

Sun. 3/8/15   6:30-9:00 

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

18 openings available

$65.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2968

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

MAKES A PERFECT HOLIDAY GIFT!  

PRO-SERIES I 

Cooking Fundamentals for the Serious Cook

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

(Hands On)

(Class 9)

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

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

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

Series Fee - $1125

Your registration fee includes:

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

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

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

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

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

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

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

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

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

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

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

12 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3064

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

CookWell!  

...because wellness begins in the kitchen!

NEW!

Eating Clean– Eating Well!

(Limited Hands On)


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


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


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


(Tastings) 

Mon. 3/9/15   6:30-9:00

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

 

18 openings available

$55.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)

 

(Class 4)

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


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


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


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

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

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

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

14 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3065

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

Intro to Fresh Pasta Making

Cooking with Chef Cody Hogan (Lidia’s KC) 

(Limited Hands On)

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

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

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

(Tasting and Take-Home Pasta)

Tues. 3/10/15   6:30-9:30 

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

23 openings available

$65.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3096

Wed, Mar. 11, 2015 @ 6:30 PM
HANDMADE RAVIOLI & FILLED PASTA-WITH QUICK-PAIRED SAUCES
 

Handmade Ravioli and Filled Pasta 

with Quick-Paired Sauces!

(Limited Hands On)

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

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

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

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

(Tasting and Take-Home Ravioli)

Wed. 3/11/15   6:30-9:30

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

19 openings available

$65.00

Cody Hogan

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3097

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

NEW!

LESSONS FROM A SEAFOOD CHEF –

Cooking With Shellfish

(Hands On)

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

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

(Tasting)  

Thurs. 3/12/15   6:30-9:00

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

24 openings available

$75.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3068

Sat, Mar. 14, 2015 @ 10:00 AM
HOMEMADE CINNAMON ROLLS
 

Homemade Cinnamon Rolls

   (Hands On)

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

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

(Tasting)

Sat. 3/14/15   10:00-1:00 

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

18 openings available

$55.00

Mari Ruck

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3069

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

NEW!

Exceptional Biscotti, Scones & Muffins

(Limited Hands On)

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

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

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

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

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

Sun. 3/15/15   10:00-1:00

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

18 openings available

$50.00

Christina Robson

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3070

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

Midwest Barbecue Institute

The “Art of Smokology”®

SMOKING 101

(Demo)

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

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

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

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

Folks, this is the quintessential class on smoking!

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

(Tasting) 

Sun. 3/15/15   10:00-2:00 

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

34 openings available

$80.00

Richard McPeake & Bruce Campbell

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3071

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

Junior Chefs Academy

(Ages 9-14)

Spring Break with Chef Sandy

The Sicilian Pizza Kitchen

(Hands On)

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

(Light Lunch) 

Mon. 3/16/15   10:00-1:00 

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

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

 

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

23 openings available

$50.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3072

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

My Big Fat Greek Cooking Class

An Authentic Greek Spring Dinner

(Limited Hands On)

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

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

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

(Dinner and Glass of Paired Greek Wine) 

Mon. 3/16/15    6:30-9:00 

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

18 openings available

$60.00

Beth Kelloff

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)


(Class 5)

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


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


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


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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

Class 6: SOUPS & STOCKS 

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

Class 7: BREADS and ROLLS

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

Class 8: DESSERTS

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

Class 9: FINAL DINNER COMPETITION

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

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

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

14 openings available

$1125.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3132

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

Junior Chefs Academy

(Ages 9-14)

3-Day JCA Professional Culinary Arts Series

PRO-SERIES I

 The Fundamentals of Cooking 

(Hands On)

DAY 1

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

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

  Tues., 3/17; Wed. 3/18; Thurs. 3/19

10:00-2:30  

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

Series fee of $375 includes:

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

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

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

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


  Day 1:  Kitchen Fundamentals and Knife Skills

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

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

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

18 openings available

$375.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3073

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

Junior Chefs Academy

(Ages 9-14)

Let’s Make Tamales!

(Hands On)

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

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

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

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

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

(Tastings)

Wed. 3/18/15   10:00-12:30 

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

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

 

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

18 openings available

$55.00

Vicky & Susy Lara

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3132

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

Junior Chefs Academy

(Ages 9-14)

3-Day JCA Professional Culinary Arts Series

PRO-SERIES I

 The Fundamentals of Cooking 

(Hands On)

DAY 2

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

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

  Tues., 3/17; Wed. 3/18; Thurs. 3/19

10:00-2:30  

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

Series fee of $375 includes:

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

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

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

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


  Day 1:  Kitchen Fundamentals and Knife Skills

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

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

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

18 openings available

$375.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3132

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

Junior Chefs Academy

(Ages 9-14)

3-Day JCA Professional Culinary Arts Series

PRO-SERIES I

 The Fundamentals of Cooking  

(Hands On)

DAY 3

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

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

  Tues., 3/17; Wed. 3/18; Thurs. 3/19

10:00-2:30  

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

Series fee of $375 includes:

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

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

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

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


  Day 1:  Kitchen Fundamentals and Knife Skills

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

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

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

18 openings available

$375.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3074

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

Flavorful Weekend Nights at the CCKC™

Couples Thai One On!

(Hands On)                     

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

(Dinner & Wine) 

Fri. 3/20/15   6:30-9:00

Class fee of $150 is per couple.

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

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

 

 

 


7 openings available

$150.00

Sandy DiGiovanni

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3075

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

 Flavorful Weekend Nights at the CCKC™


The Chef’s Table:

Pairing Food & Wine

(Hands On)


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


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

A great class with lasting benefit … from an experienced Chef and oenophile!


(Tasting & Wine Pairings)  

Fri. 3/20/15   6:30-9:00

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

18 openings available

$75.00

CCKC Exec Chef Gary Hild

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3076

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

NEW!

Sunday Pork Roast Dinner

(Demo)

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

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

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

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

(Tastings) 

Sat. 3/21/15   10:00-12:30 

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

18 openings available

$50.00

Meta & Barry West

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3077

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

NEW!

Heritage Breads:

Hot Cross Buns & Easter Bread

(Hands On)


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


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


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


(Tasting) 

Sat. 3/21/15   10:00-2:00

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

18 openings available

$75.00

Paul McCool

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3078

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

Flavorful Weekend Nights at the CCKC™

Spanish Tapas:

Small Size - HUGE Flavor!

(Hands On)


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


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


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


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

(Dinner & Wine) 

Sat. 3/21/15   6:30-9:00 

 

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

24 openings available

$75.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3079

Sun, Mar. 22, 2015 @ 1:00 PM
KNIFE SKILLS
 

KNIFE SKILLS

(Hands On)

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

In this class you’ll learn all about knives that are right for you.  Sharpening, storage and other important information will be explored.  You’ll receive some important hands-on experience under the supervision and tutelage of Chef Richard McPeake. (Feel free to bring your own knives to class or you may use our knives for the class.) 

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

(Snacks)  

Sun. 3/22/15   1:00-3:30 

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

 

18 openings available

$55.00

Richard McPeake

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3080

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

Bread Making 101

(Hands On)


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

 

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


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


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


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

  

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


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


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


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

 (Light Lunch) 

Sun. 3/22/15   1:00-4:30

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

 

17 openings available

$65.00

Barry & Meta West

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3081

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

Flavorful Weekend Nights at the CCKC™

NEW! 

Parties That Cook!

Menus for Interactive Dinners with Friends

It’s fun to cook together with friends right?  Take the stress out of entertaining with a couple of menus that let your guests do the cooking with you.  It’s all good because these dishes also allow your peeps to still be able to chat it up and have a little wine at the same time.  Simple ingredients and classic recipes create fabulous food.  Now set the table and let the party begin! 

(Dinner and Wine)  

Sun. 3/22/15   6:30-9:00 

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

24 openings available

$65.00

Jim Tinkham

At The Culinary Center

 
Event/Date Description Openings/Price/Location
3082

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

Chinese “Take-Out” -

American Favorites!

(Limited Hands On)

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

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

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

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

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

(Tasting) 

Mon. 3/23/15   6:30-9:00  

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

18 openings available

$55.00

Sophie Chatfield

At The Culinary Center

 
Event/Date Description Openings/Price/Location
2969

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

A 9-Week Professional

Culinary Arts Program


PRO-SERIES II

MORE Cooking Fundamentals

for The Serious Cook

(Hands On)


(Class 6)

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


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


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


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

6:30-9:30

Series fee - $1125 

Fee Includes:

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

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


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


 

PRO-SERIES II 

CLASS DESCRIPTIONS

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

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

Class 2: SALADS 

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

Class 3: PASTA 

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

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

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

Class 5: POULTRY 

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