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

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Event/Date Description Openings/Price/Location
3491

Mon, Feb. 8, 2016 @ 6:30 PM
9-WEEK PRO I SERIES (DAY 6-DRY HEAT COOKING)
 
 
 

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

PRO-SERIES I: Cooking Fundamentals for the Serious Cook

(DAY 6)

 (Hands On)

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

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

See complete course descriptions below.

Mondays beginning 1/4, 1/11, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, & 2/29, 2016

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 receive a Pro Series student discount to purchase additional Pro Series Cookware in our Kitchen Store   

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

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

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

 

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3579

Tue, Feb. 9, 2016 @ 6:30 PM
FAT TUESDAY PARTY! TAKE A WALK DOWN BOURBON STREET!
 

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.  We’ll settle into 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) 

(Limited Hands On)

Tues. 2/9/16   6:30-9:00

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

0 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3712

Tue, Feb. 9, 2016 @ 6:30 PM
WAKE UP LITTLE SUSHI! - moved from 1/20
 

Also offered 1/26 & 4/13

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


Sushi always delivers on flavor and fun so come learn what terms like “Nigiri,” “Temaki” and “Maki” mean and let’s get our sushi on!  Oishii! (That means “yummy” in Japanese!) You’re crazy if you think you can’t do it yourself!  Now you can make it in YOUR kitchen!


(Tasting) 

(Hands On)

Tues. 2/9/16   6:30-9:00 

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

 

0 openings available

$65.00

Yvette Hirang

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3580

Wed, Feb. 10, 2016 @ 6:30 PM
A CHICKEN IN EVERY POT
 

This is a “must take” class for all of you who make chicken a regular part of your dining repertoire. (This would be pretty much EVERYONE!)  

Join Chef Jim for another informative class designed to give you all the fundamentals necessary for cooking with poultry! Buying rules, fresh versus frozen, handling techniques, safety considerations, storage essentials, cleaning, prepping procedures, how to cut up a whole chicken, identification of parts, cooking temperatures, and the five basic cooking methods applicable to poultry – roasting, frying, baking, poaching and grilling.

Get some hands-on practice as you create recipes like “Cobb Salad Stuffed” Chicken Breast, Pan-Seared Chicken with Artichoke Piccata and Warm Wilted Greens and Oven Roasted Whole Chicken stuffed with Citrus and Fresh Herbs. Oh yeah...it's gonna smell incredible in here tonight! We'll tast everything and have a "clucking" good time! 

(Tasting)

(Hands On)

Wed. 2/10/16  6:30-9:00 

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

0 openings available

$60.00

Jim Tinkham

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3581

Thu, Feb. 11, 2016 @ 6:30 PM
FOR THE LOVE OF CHOCOLATE DESSERTS!
 

If you’re looking for a killer chocolate dessert for your lovey-dovey Valentine’s Day festivities, look no further, because we’ve got you covered!  Heck, this class may even assist you greatly in taking those festivities to the next level (hint, hint). 

Prepare yourself for a most decadent class taught by a chocolate lover and amazing baker, Christina Robson.  Tonight’s class will include instruction on the various types and styles of chocolate desserts (there’s more than Hershey’s out there, folks). 

You’ll dive in to a pool of chocolate goodness as you taste Chocolate Raspberry Cheesecake, Chocolate Kahlua Bites, and the classic Boca Negra…Boca what?!!! You’ll have to sign up to find out (Hey, no googling!)  Finally, you’ll roll up your sleeves, throw on an apron and try your hands at creating classic Chocolate Bouchons to take home to your sweetie!  Don't miss this chocolatey sweetheart of a class! 

(Tasting & Take-Home Bouchons)

(Limited Hands On)

Thur. 2/11/16  6:30-9:00

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

0 openings available

$55.00

Christina Robson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3610

Fri, Feb. 12, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE FRENCH APPROACH TO COOKING GREAT FOOD-DINNER IN RHONE REGION
 

L’Approche Francaise!  Dinner in Rhone Region of France

Featuring Master Chef Richard McFarlane-Clark

Note that tonight's class will focus on the Rhone Region of France where we'll explore pate, elegant French stews & casseroles, and poached fruits.

 In France, eating well is not a life and death event…it’s much more important than that.  The great Chef Paul Bocuse tells us that if you want to eat well, throw away your refrigerator and shop and cook daily using the best seasonal foods available, all of which will naturally be at their peak flavors. 

Join us for a unique French provincial cooking class with the a ‘fresh’ approach taught by Master Chef Richard McFarlane-Clark, whose resume includes cooking for the Queen of England and Princess Diana! 

The French believe that one must first decide WHAT one will cook based on the best available ingredients, and then choose HOW one will cook, all the while cooking with respect for the ingredients and with skill to produce the best possible meal.    Chef will emphasize ingredient choices and show how the different regions of France use different methods and techniques to prepare and cook each ingredient.  He hopes that every participant will learn their own unique touches that will set their meals apart by learning how to balance a plate and a meal. 

Our “HOW” to cook in each class will vary. Our “WHAT” to cook will depend on what Chef finds most seductive at the markets!  We will always end with a lovely dessert and a cheese course (we are cooking French, after all). 

He would also have us remember that “dinner party” is a two-word phrase with equal power given to each word, so he’ll show you how the French throw a dinner party! 

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

(Includes Dinner and Wines Selected By Chef)

(Demonstration Class)

Fri. 2/12/16   6:30-9:00 

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

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

Chef McFarlane-Clark is offering additional "L'Approche Francaise" class topics this winter.  Any of these classes can be taken on its own - a/k/a no pre-req.  

Please go to individual dates to register.

The Provinces & Topics:

Sat. 1/23 Normandy (soups, roasts & innovative uses of winter vegetables)

Fri. 3/ 4 Medoc (spring vegetables and meats, sauté, steam and raw preparations)

Sat. 4/2 Provence (baby vegetables, new season meats, salads & grilling)

 Sat. 4/30 Champagne (fine dining and the art of plate presentation, salads, sorbet, steak preparation, mousse, how to pair chocolate with wine.)

0 openings available

$75.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3711

Fri, Feb. 12, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! DATE NIGHT IN THE PIZZA KITCHEN
 

Join us tonight for a relaxing full-on Pizza Party with Italian instructor and passionate foodie, Daniela Mancinelli Abel. Bring your kitchen buddy and get your “scratch cooking” hat on and learn to make homemade pizza using Daniela's secret flour that makes “the best pizza dough texture ever.”  We’ll have some perfect accompaniments to pizza as well as you graze your way through the evening.  Sprinkled into the evening, along with some Parmigiano Reggiano, will be a little fun Italian folklore as Daniela teaches you about various pizza styles such as Margherita, Beach Potato Pizza (pizza eaten on the Italian beach) and ‘Sauceless’ Pizza with Mushrooms and Truffle Oil. Come for the pizza, stay for the fun!  And, oh yes, we’ll have wine too.

(Tasting & Wine)  

 (Hands On)

Fri. 2/12/16   6:30-9:00 

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

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

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

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

 

0 openings available

$75.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3582

Sat, Feb. 13, 2016 @ 10:00 AM
TINY TOTS: LITTLE SWEETIES IN VALENTINE'S CHOCOLATE KITCHEN
 

Valentine’s Day and chocolate go hand-in-hand and today experienced culinary instructor, Margo Mikkelson, is going to show you and your budding “chocolatier” (ages 2-4) how to create special Valentine’s Day chocolate desserts to bring home for that special person. Hmmmm…that might even be you!

We’ll learn basic baking skills as we mix and bake The Best Homemade Brownies EVER.  Then it’ll be time to sip on a delicious Choco-Tastic Cream Soda that the kids will make from scratch.  We’ll end the day by decorating sweet Valentine Chocolate Heart Cookies at our fabulous Sprinkles Station. Be warned…we might be sending you home a “chocolate-dipped, sprinkle covered” kid!

(Tasting) 

(Ages 2-4)    (Hands On) 

Sat. 2/13/16  10:00-12:00

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

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

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

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

0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3583

Sat, Feb. 13, 2016 @ 10:00 AM
LI'L KIDS LOVE CUPCAKES & COOKIES!
 

Today, it’s all about cookies & cupcakes and little kids (ages 5-8)! You and your budding pastry chef are in for a treat when you put on your aprons and work as a team alongside master baker, Shannon Hartnett.

She’ll teach valuable and “little kid friendly” baking techniques, how to measure, how to create the perfect icing, and more as you make kid-friendly cookie and cupcake recipes like Chocolate Chip Cookies, Peanut Butter Cookies, and Chocolate Turtle Cupcakes. YUM! YUM!

And then all the little bakers will decorate their awesome sweet treats at our fabulous Sprinkles Station! You’ll have tons of baking fun and probably be covered in icing at the same time! 

(Tasting) 

(Ages 5-8)   (Hands On) 

Sat. 2/13/16   10:00-12:00  

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

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

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

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

0 openings available

$85.00

Shannon Hartnett

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3584

Sat, Feb. 13, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A TASTE OF LOVE-A ROMANTIC ITALIAN VALENTINE'S DINNER!
 

SPECIAL EVENT!

Great Valentine's Day Gift Idea!

Also offered Sun. 2/14

 In Italy, food is more than just food…it is a matter of passion and pleasure.  What could be more appropriate for a Valentine’s Day celebration than an experience in Italian dining with vostra amato (‘your loved one”). 

Chef Sandy DiGiovanni specializes in the foods of her heritage and has designed a menu that will woo your lover and you into an Italian love trance before the meal is over. 

We will greet you with a sparkling Italian reception wine and some passed antipasti appetizers.  Then it is a luscious Italian Wedding Soup served with a Italian Pinot Gris.  The entrée tonight will be Berkshire Pork Osso Bucco with Risotto Milanese and Sauteed Garlic Greens - served with a Chianti Classico.  For dessert – Italian Cream Cake – served with a Vin Santo. 

If dinner wasn’t enough to make you fall in love all over again, a hands-on Liqueur-Infused Chocolate Truffle bar will!  Each couple will be able to create their own rolled chocolate truffles to take home in a decorative box to savor later when they, er, talk about how good the dinner was.  It will be a buona centa (a beautiful meal).  Register early!  Our Valentine’s Day dinners sell out fast. 

(Dinner, Wine Pairings, Recipe Booklet, Take-Home Hand-Rolled Truffles) 

(Limited Hands On)

Sat. 2/13/16  6:30-9:00 

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

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

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

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


 

0 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3585

Sun, Feb. 14, 2016 @ 10:00 AM
COUPLES COOK! THE "BIG EASY" MARDI GRAS LOVE BRUNCH -GREAT VALENTINE'S DAY GIFT IDEA!
 

A Great Valentine's Day Gift Idea! 

Bring your sweetie to a very special "cooking for couples" experience! We've cooked up the perfect way for you and your hunnybunch to spend some quality time together.  You’ll work alongside Chef Richard McPeake and Bruce Campbell as you and your “little lambykins” create a Southern-style “Big Easy” Brunch. Learn a bayou-full of cooking fundamentals as you get the low-down for a high-brow brunch fit for a parade king or queen. You’ll even get to try your hand at some of the techniques.

After learning and cooking some excellent dishes, we will set up a brunch display and then it’s time to enjoy an awesome Sunday brunch to end the class!

Learn some N’Awlins favorites like Poached Eggs Marchand de Vin, Brioche French Toast, N’Awlins BBQ Grilled Shrimp, Jamalaya Rice, Beignets with Fruit Sauce, and New Orleans Bread & Butter Pudding with Vanilla Sauce. And, Bruce, "The Beverage Dude", will throw in some “Take it Easy in the Big Easy” Sunday Morning Drinks!  Take this great little culinary “stay-cation” with your “luvah” right here in our kitchen and “laissez les bon tons roulez!”

(Brunch & Cocktail) 

(Limited Hands On)

Sun. 2/14/16   10:00-2:00 

The class fee for this Couples class is $65 per person. 

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

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

0 openings available

$65.00

Richard McPeake & Bruce Campbell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3715

Sun, Feb. 14, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A TASTE OF LOVE-A ROMANTIC ITALIAN VALENTINE'S DINNER!
 

SPECIAL EVENT!

Great Valentine's Day Gift Idea!

 In Italy, food is more than just food…it is a matter of passion and pleasure.  What could be more appropriate for a Valentine’s Day celebration than an experience in Italian dining with vostra amato (‘your loved one”). 

Chef Sandy DiGiovanni specializes in the foods of her heritage and has designed a menu that will woo your lover and you into an Italian love trance before the meal is over. 

We will greet you with a sparkling Italian reception wine and some passed antipasti appetizers.  Then it is a luscious Italian Wedding Soup served with a Italian Pinot Gris.  The entrée tonight will be Berkshire Pork Osso Bucco with Risotto Milanese and Sauteed Garlic Greens - served with a Chianti Classico.  For dessert – Italian Cream Cake – served with a Vin Santo. 

If dinner wasn’t enough to make you fall in love all over again, a hands-on Liqueur-Infused Chocolate Truffle bar will!  Each couple will be able to create their own rolled chocolate truffles to take home in a decorative box to savor later when they, er, talk about how good the dinner was.  It will be a buona centa (a beautiful meal).  Register early!  Our Valentine’s Day dinners sell out fast. 

(Dinner, Wine Pairings, Recipe Booklet, Take-Home Hand-Rolled Truffles) 

(Limited Hands On)

Sun. 2/14/16  6:30-9:00 

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

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

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

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


 

24 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3586

Mon, Feb. 15, 2016 @ 6:30 PM
THE ART OF MAKING GNOCCHI
 

Tonight, you'll not only learn to make Gnocchi – those heavenly little dumplings that melt in your mouth – you'll also learn to make both Ricotta and Potato Gnocchi as well as some accompanying sauces. 

Making gnocchi (pronounced "nee-okkee") takes practice, patience and persistence ... and that's why Daniela Mancinelli Abel 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 Garlic, Butter, and Sage Sauce, Bolognese sauce, and a Marinara sauce. Daniela will be here the whole time with guidance and helpful hints. And, yes, of course … you'll get to taste the gnocchi! 

(Tasting & Take-home Gnocchi) 

(Limited Hands On)

Mon. 2/15/16   6:30-9:00

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

1 opening available

$55.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3491

Mon, Feb. 15, 2016 @ 6:30 PM
9-WEEK PRO I SERIES (DAY 7-MOTHER SAUCES)
 
 
 

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

PRO-SERIES I: Cooking Fundamentals for the Serious Cook

(DAY 7)

 (Hands On)

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

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

See complete course descriptions below.

Mondays beginning 1/4, 1/11, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, & 2/29, 2016

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 receive a Pro Series student discount to purchase additional Pro Series Cookware in our Kitchen Store   

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

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

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

 

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3545

Tue, Feb. 16, 2016 @ 6:30 PM
COOKWELL: MAGNIFICENT MEATLESS MENUS - MOVED FROM 1/19
 

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

Lauren Abel is a consummate professional healthy cooking instructor and we’re glad to have her added to our awesome roster of teachers here at the CCKC. 

Today, she will lay some knowledge on you - in addition to some of her favorite meatless recipes.  You’ll be adding them to your Meatless Monday (and Tues…and Wed…etc.) straight away! Brown Rice and Lentil Salad, Spicy Black Bean and Wheat Berry Chili, Zucchini Spaghetti with Super Food Pesto, and an amazing Peanut Butter and Banana Frozen Dessert. Oh, My! 

(Tasting)

(Demonstration Class) 

Tues. 2/16/16   6:30–9:00 

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

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

3 openings available

$50.00

Lauren Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3587

Tue, Feb. 16, 2016 @ 6:30 PM
JUNIOR CHEFS ACADEMY: ASIAN "TAKE-OUT" FARE
 

Send your young chefs (ages 9 to 14) over to our kitchens today for an interactive, hands-on Asian cooking class with Chef Yvette Hirang.

Working in the kitchen alongside this delightful professional, the kids will learn to make an entire Asian dinner that they can recreate at home.  They’ll acquire lots of great cooking skills and techniques throughout the class and learn about Asian ingredients, spices and flavor profiles.

Here’s what they have to look forward to learning tonight: Spring Rolls with a variety of sauces, Chicken Chop Suey, “Jumping” Shrimp and Veggie Fried Rice.

Our young chefs have been asking for an Asian cooking class and they are going to absolutely love this one!

(Tasting)

(Ages 9-14)  (Hands On) 

Tues. 2/16/16  6:30-9:00 

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

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

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

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

5 openings available

$50.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3588

Wed, Feb. 17, 2016 @ 6:30 PM
KNIFE SKILLS 101
 

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

In this class you’ll learn all about knives that is 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. 

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

(Snacks)  

(Hands On)

Wed. 2/17/16   6:30-9:00

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

 

1 opening available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3589

Thu, Feb. 18, 2016 @ 6:30 PM
SAUTE WORKSHOP
 

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.

(Tastings) 

 (Hands On)    

Thurs. 2/18/16  6:30-9:00  

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

1 opening available

$65.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3590

Thu, Feb. 18, 2016 @ 6:30 PM
MANGIA! MANGIA!
 

Sunday dinner in a typical Sicilian household is an all-day affair that gets everyone involved. From the matriarch to the smallest child, everyone has a job to do … washing vegetables, dicing onions, stirring pots – all the while sharing stories, laughing and probably arguing over who’s recipe is the best! You’ll get a little taste of that Sicilian togetherness this evening as old friends, new friends, and family come together at The Culinary Center to prepare a beautiful 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 Bitter Greens Insalata with Arugula in a Red Wine Vinaigrette, Sugo (or sauce), Meatball-Stuffed Rigatoni, and Braciuolini. You’ll learn how to layer the flavors in this Italian Sunday Dinner classic.

Save room for dessert because Sandy is pulling out all the stops as she shows us how to make her Nonni’s Cannoli.  Dinner is served with crusty Italian bread, of course! This isn’t just a class … it’s a culinary experience that you will long remember!

(Tasting) 

(Limited Hands On)

Thurs. 2/18/16  6:30-9:00

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

7 openings available

$65.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3591

Fri, Feb. 19, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! CLASSIC HOMESTYLE MEXICAN FIESTA
 

Grab your amigo or amiga, don your sombrero and join us for one of our popular hands-on cooking classes designed specifically for working in pairs. Chef Sergio Lara is back in our kitchens showing us how to prepare the foods he loves and grew up with.

Tonight, you’ll be working alongside Chef Sergio as he teaches us how to prepare some of his family’s favorite authentic recipes including: Chili Rellenos, Sopa de Pasta, Chilaquiles Verdes O Rojos and Caramel Flan. You’ll not only learn (and love!) these fabulous recipes … you’ll also garner some practical cooking skills and techniques along the way and discover how to identify and work with Mexican ingredients that can be found locally. You’ll be having your own authentic Fiesta at home before you know it!

(Dinner & Margaritas) 

 (Hands On)

Fri. 2/19/16  6:30-9:00 

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

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

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

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

0 openings available

$75.00

Sergio Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3592

Sat, Feb. 20, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: BREAKFAST DONE RIGHT!
 

Kids (ages 9-14), you KNOW it’s your favorite meal!  Learn the basics of making breakfast fare as you pick up great cooking skills.  In this “hands on” class, young chefs will learn how to make HOMEMADE Pancakes - never from a box - as well as how to make beautiful Frittatas, a twist on scrambled eggs, homemade Granola and how to cook bacon…yes, there is a right way! Freshly squeezed OJ will round out the most important meal of the day!  Parents! Can you say ‘breakfast in bed’??

(Tasting) 

(Ages 9-14)  (Hands On) 

Sat. 2/20/16  10:00-12:30

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

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

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

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

2 openings available

$55.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3593

Sat, Feb. 20, 2016 @ 10:00 AM
BAKING COOL BREADS WITH MR. MCCOOL: FULL -DAY RYE & CHALLAH BREADMAKING
 

This brand new full-day bread making course offers a unique opportunity for you to learn the history of and how to make some “out-of-the-ordinary” Jewish breads. This special class was specifically chosen by instructor and bread maker extraordinaire, Paul McCool, to give a culinary nod to his fellow master baker and friend, Stanley Ginsberg (co-author of Inside the Jewish Bakery. Paul will bring a copy of this book for you to look through too!)

During this 5-hour class, you’ll learn how to make two of amazing bread recipes from Stanley’s book, plus Paul will teach much about the essential ingredients in bread making: flours, salt, sugars and, of course … yeast. Paul knows a LOT about the science of breads, so you’re in for a real treat! You’ll learn how to ferment the right way, and the proper steps to kneading, shaping and baking your breads. It’s a LOT to take in but we’ll have all day to take it step by step, without feeling rushed or anxious. What a luxury to have this kind of time with such a pro!

The breads we’ll learn to make today are a sweet-sour Rye Bread and a sweet and rich Challah Bread, which is as beautiful to see as it is to eat. Of course, we’ll stop and enjoy a light lunch midway through our day (don’t want you to lose steam during the kneading portion of class!).

As a bonus, you will receive some of Paul’s sourdough starter that he began in South Africa in 2010. Don’t miss this class!

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

 (Hands On)

Sat. 2/20/16  10:00-3:00 

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

1 opening available

$85.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3594

Sat, Feb. 20, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MASTERING FRENCH COOKING: THE FISH LESSON
 

Admit it! Most of us love to order fish when we dine out because we don’t have a handle on how to cook it correctly at home. Not to mention we really don’t even know how to buy it, store it or prep it! Enter Executive Chef Jim Tinkham to save the day!

From poaching and pan-searing to baking it up – you’ll learn all you need to know when you work alongside a master as he shows you how to filet a salmon and then use it to create Pan-Seared Pesto-Crusted Salmon, as well as Poached Salmon in a Fennel & Tomato Jus.

Since the crowning touch to the perfect fish dish is a well-prepared sauce, you’ll learn how to make those, too! You’ll learn how to make a beautiful Hollandaise Sauce for our Pesto Salmon and take the Jus from our Poached Salmon, reduce it down and add some cream, white wine and seasonings to create a lovely White Wine Cream Sauce.

You’ll get your hands in on some of the action as you prepare Tilapia en Papillote … a wonderful method of cooking fish because the fish stays moist and tender. We’ll add some fresh vegetables and potatoes and call it a meal.  (No pre-req. required)

(Dinner & Wine) 

(Hands On) 

Sat. 2/20/16  6:30-9:00

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

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

0 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3595

Sat, Feb. 20, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! DATE NIGHT FIESTA ON SANTA FE!
 

You and your honey will be rolling up your sleeves and garnering essential kitchen skills as you work alongside Vicky & Susy Lara and learn how to prepare home-style Mexican dishes.

We’ll start the party off with your choice of a CCKC Signature Margarita or Mexican beer. Duh.  Then we’ll dive into our stellar menu that includes Spicy Beef and Shrimp Fajitas with Mexican Rice, Homemade Tortilla Chjps and Salsa, Pico de Gallo and creamy Guacamole.  We’ll cool things off with a traditional Mexican dessert of Fresas con Crema (strawberries with cream).


You’ll also learn how to identify and work with locally found Mexican ingredients so that you can prepare these traditional recipes at home. Round up your senor or senorita and join us for this flavorful class! Viva Mexico!

(Dinner & Margarita or Mexican Beer) 

(Limited Hands On) 

Sat. 2/20/16  6:30-9:00

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

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

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

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

0 openings available

$75.00

Vicky & Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3489

Sun, Feb. 21, 2016 @ 10:00 AM
BBQ: THE THRILL OF THE GRILL-GRILLING 101
 

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

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

Ladies and gentlemen … let the grilling begin!

(Tasting)

(Demonstration Class)

Sun. 2/21/16  10:00-2:00  

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

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

3 openings available

$80.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3721

Sun, Feb. 21, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "ACE OF CUPCAKES" COMPETITION!
 

ALSO OFFERED 4/10
This class his the ground running as far as popularity goes. In it you will learn the art of baking and decorating cupcakes, and then use your newfound crafty skills to compete for the "Ace of Cupcakes" Award!

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

Then you’ll break into teams (hey! bring your friends for a ready-made team!), receive your team challenges and then get to work on your masterpiece!  Prizes?  You betcha!  We’ll have judges and the whole shebang!  Bring your phones so you can let your friends see your skills! Tons of Cupcake Fun!

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

  (Ages 9-14) (Hands On)  

Sun. 2/21/16   10:00-1:00

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

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

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

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

0 openings available

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3596

Sun, Feb. 21, 2016 @ 6:30 PM
"THE STONEWALL INN'S" PAN-FRIED CHICKEN DINNER WITH JOE KIELTYKA
 

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


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


Come spend an evening with Stonewall Inn proprietor and cook, Joe Kieltyka, as he shares coveted secrets (along with his amazing stories) to creating the Inn’s most popular menu with Pan-Fried Chicken as the star. You’ll also learn how to make the accompaniments to the Inn’s people-pleasin’ chicken such as Mashed Potatoes with perfectly seasoned Pan Gravy and Green Beans.  (Did you even have to ask?).


Get ready to have a lot of fun as you learn from this charming, talented and very entertaining man.  It’s a class you will only find here at The Culinary Center of Kansas City™!

(Tasting)

 

(Demonstration Class) 

Sun. 2/21/16  6:30-9:00

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

6 openings available

$65.00

Joe Kieltyka

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3729

Sun, Feb. 21, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! 50 WAYS TO FEED YOUR LOVER
 

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

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

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

(Dinner & Sparkling Wine)  

(Hands On)

Sun. 2/21/16   6:30-9:00

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

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

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

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

10 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3491

Mon, Feb. 22, 2016 @ 6:30 PM
9-WEEK PRO I SERIES (DAY 8-"SMALL" SAUCES)
 
 
 

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

PRO-SERIES I: Cooking Fundamentals for the Serious Cook

(DAY 8)

 (Hands On)

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

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

See complete course descriptions below.

Mondays beginning 1/4, 1/11, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, & 2/29, 2016

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 receive a Pro Series student discount to purchase additional Pro Series Cookware in our Kitchen Store   

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

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

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

 

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3598

Tue, Feb. 23, 2016 @ 6:30 PM
GIMME SUM DIM SUM
 

Dim Sum has been a favorite Sunday meal of Asian families for centuries. Dim Sum (or Yum Cha, meaning “taking tea”) is basically the Asian version of “tapas” or “small dishes.” The diner chooses from a variety of offerings brought to the table, and sometimes even prepared tableside. These little dishes make great appetizers, too.

Instructor Yvette Hirang will teach you the basics of how to prepare authentic Asian appetizers and the techniques of folding wonton wrappers:  Shu Mai, Egg Rolls, Steamed and Fried Wontons, and Dumplings. You’ll have your family clamoring.   Now, gimme sum Dim Sum! 

(Tasting) 

(Limited Hands On)

Tues. 2/23/16  6:30-9:00

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

9 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3599

Wed, Feb. 24, 2016 @ 6:30 PM
COOKWELL: LEARN TO COOK WITH LAUREN - MENUS FOR THE NOVICE COOK!
 

If you consider yourself a person who is learning to cook, then saddle up with Lauren Abel for this class that will provide you with some great new recipes for weekday meals for entertaining. 

She will teach the class in a manner that will be perfect for beginning cooks, drilling down on each technique and cooking term that you can really learn the basics.  These recipes are some that you can build on too as your acumen increases. 

You will learn to create an Elegant Endive and Pear Salad, Grilled Lemon Basil Pork Chop, Quinoa and Black Bean Salad, and finish up with a simple and delicious Carrot Cake in a Cup (You microwave it in a coffee mug!).

(Tasting)  

(Demonstration Class)

Wed. 2/24/16  6:30-9:00 

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

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

17 openings available

$55.00

Lauren Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3600

Thu, Feb. 25, 2016 @ 6:30 PM
WHISKEY 101 WITH "THE WHISKEY COWGIRL"
 

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


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


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


(Whiskey & Food Tastings)

 (Demonstration Class)

Thurs. 2/25/16   6:30-9:00 

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

11 openings available

$65.00

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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3601

Fri, Feb. 26, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! EXPERIENCE LOVE IN THE ITALIAN KITCHEN
 

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

Tonight is a very different approach to a cooking class that will be taught by culinary instructor, Daniela Mancinelli Abel, and one that will be full of extraordinary experiences!  Couples will be blindfolded and exposed to ingredients that Italians hold dear:  cheese, olive oil, salt, and pasta.  They will compare, contrast and take notes on various styles of Italian cheeses, olive oils, salts and pastas then we will hold an open forum on their final assessments.  We will learn what it means when the garlic or onions are “fragrant,” how does it sound when something is being “sautéed” and what does it really mean to “salt to taste.”  What a great way to learn!

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

(Tasting & Wine)  

(Limited Hands On) 

Fri. 2/26/16  6:30-9:00

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

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

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

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

0 openings available

$75.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3602

Fri, Feb. 26, 2016 @ 6:30 PM
BBQ-FLAVORFUL WEEKEND NIGHTS: CRAFT BEER AND THE ART OF BBQ
 

 As part of our Midwest Barbecue Institute , tonight's class will explore craft beer and BBQ. Let's spend a fun evening celebrating mankind's most primal union - fire and meat - with mankind's second favorite obsession - beer - in a very special class on how to pair craft beer with BBQ. 

We knew exactly who we wanted to lead us in this exaltation of grills and hops.  None other than  American Royal Grand Champ ,Chef Richard McPeake, and Boulevard Brewing Company's in-house expert and professed “Foodie”, Kyle Hopkins. 

The art of BBQ is practiced by many an apron-clad cook who measures marinades, build fires and test temps with great precision but barely gives the beer selections for his or her dishes a second thought.  But beer is not just beer.  Each protein plopped on the grill has a singular flavor profile and deserves to be carefully paired with a really well thought-out beer.  And craft beers provide so much fodder for perfect pairing. 

Let’s listen to a beer expert show us how to match select beer styles with our grilled vegetables, steaks, chicken, and just about anything else you can cook on a grill.  And, let’s let a BBQ expert wax rhapsodic on the techniques of perfect grilling and share some unbelievably good dishes, some of them even including beer in the cooking process.  Not to worry…we’ll be practicing what we pair. 

Every great backyard barbecue deserves a perfectly paired beer.  Our menu will include such delicacies as Smoked Ale Candied Jalapeno Beans, Reversed Seared Beer Marinated Smoked Boneless Beef Ribs with Drunken Mushrooms, Skillet Grilled Baked Beer Bread finished with a Barrel Aged Beer Float!! We'll also cover hot to flavor beans for ssmoking or baking, proper fires and temps for reverse searing on the grill, and how to simmer the smoked ale.  

(Dinner & Craft Beer Pairings)

(Hands On) 

Fri. 2/26/16  6:30-9:00

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

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

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

 

0 openings available

$75.00

Richard McPeake & Kyle Hopkins

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3603

Sat, Feb. 27, 2016 @ 10:00 AM
THE INSPIRED PLATE-HOME COOKING TO HAUTE CUISINE!
 

We eat with our eyes! So why spend the time cooking if you aren’t going to present it beautifully?   Take it from a Master Chef today…there are some easy tips and tricks that the professionals use to give justice to the meals they create and serve, both in flavor and in presentation. In this fun and educational class, you’ll get hands on practice in learning to cook and present beautiful meals.

(Tasting)  

(Hands On)   

Sat. 2/27/16  10:00-12:30

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

14 openings available

$50.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3604

Sat, Feb. 27, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: GAME OF CAKES!
 

Move over Ace of Cakes, we’re taking dessert to the next level!  Master Cake Baker, Shannon Hartnett, is in ‘da house and will guide kids (9-14) in this fun and interactive cake-a-palooza of a class! 

Each team will receive their own large cake board and then be assigned a theme such as tropical, winter wonderland, outer space, etc.….you get the idea. Then it’ll be cake, icing and elbows, plus a few “mystery” decorations to get their creative juices flowing as they create the ultimate customized cake structures. Just watch those spatulas and sprinkles fly!


Their final creations will be presented to our esteemed “judges, plus prizes will be awarded!  And, of course, we’ll have plenty of snacks to keep their energy levels high!

(Snacks) 

(Ages 9-14)   (Hands On)   

Sat. 2/27/16  10:00-1:00

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

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

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

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

0 openings available

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3605

Sat, Feb. 27, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COOKING WITHOUT RECIPES-AN INTERACTIVE COOKING PARTY!
 

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

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

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

We’ll learn about flavor combinations, flavor profiles and how to build flavors; starting with an ingredient such as salmon or chicken and knowing which way to go with it. We’ll identify the essential pantry items you need to have around to help you on this new adventure in cooking! Once we have all these tools under our belt, we’ll roll up our sleeves, don the aprons and start cooking “instinctively” given some ingredients Chef Jim provides.

(Dinner & Wine) 

(Hands On) 

Sat. 2/27/16   6:30-9:00 

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

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

0 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3606

Sat, Feb. 27, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! BELLA N'AWLINS-LOW COUNTRY MEETS ITALIAN
 

It’s all about the fusion fun tonight as Chef Sandy flexes her culinary muscles and shows you how to blend two cuisines to create a supersonic version of both!  You’ll learn some real cooking techniques and try your hand at some of these culinary circus acts. 


We’ll start with Pimiento Goat Cheese Crostini and then fool around with her Italian ‘take’ on ‘Shrimp & Grits’ with Shrimp Puttanesca over Creamy Polenta. We’ll skip down the fusion highway with Garlic Greens with Pancetta (a/k/a Collard Greens), and Hoppin’ Giovanni with Italian Cannellini Beans. (Say what?) You won’t know which way is up with the ending dish of Panettone Bread Pudding. We promise an interesting night out in our kitchen!


(Dinner & Wine) 

 (Limited Hands On)

Sat. 2/27/16   6:30-9:00

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

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

0 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3607

Sun, Feb. 28, 2016 @ 6:30 PM
A CHEF'S FAVORITE WEEKNIGHT MEALS
 

We all need those “go to” recipes and cooking techniques for the busy weeknights. You know, the ones that will feed us well AND allow us some relax and recharge time after dinner! 

Tonight, Chef Jim Tinkham will teach some easy cooking techniques and dishes that will become your new best friends. You’ll don an apron and get your hands in the mix as you prepare classic and easy dishes like Caesar Salad, Steak Au Poivre with Jack Daniels Cream Sauce, Haricot Vert Sauté (that’s fancy talk for green beans) with Parmesan Cheese & Walnuts, and a creamy Portabello and Red Pepper Soft Polenta. Finally, we’ll cap the evening off with delicious Grilled Pound Cake with a Vanilla Bean Crème Anglaise Sauce. Yum! Be prepared for a (cooking) paradigm shift! 

(Tasting)

(Hands On)

Sun. 2/28/16   6:30-9:00 

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

1 opening available

$60.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3491

Mon, Feb. 29, 2016 @ 6:30 PM
9-WEEK PRO I SERIES (DAY 9-FINAL DINNER COMPETITION)
 
 
 

9-WEEK PROFESSIONAL

CULINARY ARTS PROGRAM COOKING SERIES

PRO-SERIES I: Cooking Fundamentals for the Serious Cook

(DAY 9)

 (Hands On)

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

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

See complete course descriptions below.

Mondays beginning 1/4, 1/11, 1/18, 1/25, 2/1, 2/8, 2/15, 2/22, & 2/29, 2016

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 receive a Pro Series student discount to purchase additional Pro Series Cookware in our Kitchen Store   

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

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

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

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3568

Tue, Mar. 1, 2016 @ 6:30 PM
LEARNING TO COOK CLASSIC ITALIAN - MOVED FROM 2/2
 

You know you want to learn to make this iconic meal! Let’s learn the right way from an expert. We will make classic egg pasta dough, authentic Marinara and perfect meatballs. Plus, you’ll take home some of your creation as well. This is a class where you get to begin your OWN traditions!

(Tasting) 

(Hands On) 

Tues. 3/1/16  6:30-9:00 

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

2 openings available

$55.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3717

Thu, Mar. 3, 2016 @ 6:30 PM
THE THAI KITCHEN
 

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


Chef Sandy will teach us how to cook Thai tonight as we learn dishes such as Kao Pad (aka Thai Fried Rice), Tom Yam Guong (shrimp soup), Chicken Satay with Peanut Sauce, Thai Meatballs and Banana Chocolate Spring Rolls. See you in class!

(Tasting) 

(Limited Hands On)

 

Thurs. 3/3/16    6:30-9:00 

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

 

1 opening available

$65.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3611

Fri, Mar. 4, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE FRENCH APPROACH TO COOKING GREAT FOOD-DINNER IN MEDOC
 

L’Approche Francaise!  Dinner in Medoc

Featuring Master Chef Richard McFarlane-Clark

Note that tonight's class will focus on the Medoc Region of France where we'll explore Spring vegetables and meats, sauté, steam and raw preparations.

In France, eating well is not a life and death event…it’s much more important than that.  The great Chef Paul Bocuse tells us that if you want to eat well, throw away your refrigerator and shop and cook daily using the best seasonal foods available, all of which will naturally be at their peak flavors. 

Join us for a unique French provincial cooking class with the a ‘fresh’ approach taught by Master Chef Richard McFarlane-Clark, whose resume includes cooking for the Queen of England and Princess Diana! 

The French believe that one must first decide WHAT one will cook based on the best available ingredients, and then choose HOW one will cook, all the while cooking with respect for the ingredients and with skill to produce the best possible meal.    Chef will emphasize ingredient choices and show how the different regions of France use different methods and techniques to prepare and cook each ingredient.  He hopes that every participant will learn their own unique touches that will set their meals apart by learning how to balance a plate and a meal. 

Our “HOW” to cook in each class will vary. Our “WHAT” to cook will depend on what Chef finds most seductive at the markets!  We will always end with a lovely dessert and a cheese course (we are cooking French, after all). 

He would also have us remember that “dinner party” is a two-word phrase with equal power given to each word, so he’ll show you how the French throw a dinner party! 

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

(Includes Dinner and Wines Selected By Chef)

(Demonstration Class)

Fri. 3/4/16   6:30-9:00 

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

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

Chef McFarlane-Clark is offering additional "L'Approche Francaise" class topics this winter.  Any of these classes can be taken on its own - a/k/a no pre-req.  

Please go to individual dates to register.

The Provinces & Topics:

Sat. 1/23 Normandy (soups, roasts & innovative uses of winter vegetables)

Fri. 2/12 Rhone (pate, elegant French stews & casseroles, poached fruits)

Sat. 4/2 Provence (baby vegetables, new season meats, salads & grilling)

 Sat. 4/30 Champagne (fine dining and the art of plate presentation, salads, sorbet, steak preparation, mousse, how to pair chocolate with wine.)

0 openings available

$75.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3608

Sat, Mar. 5, 2016 @ 10:00 AM
TINY TOTS: ELMO LOVES COOKING
 

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


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


(Tasting)  

(Ages 2-4)   (Hands On)


Sat. 3/5/16 10:00-12:00

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

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

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

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

0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3609

Sat, Mar. 5, 2016 @ 10:00 AM
SHEET PAN DINNERS
 

Let’s reinvent the one-dish meal, shall we? (Actually, I’ve been cooking like this for years!) Every busy cook will love this whole new way to get dinner on the table, even for entertaining! It’s convenient because you cook everything on one pan…and you know what that means right?....only one pan to clean up!

We’ll use three cooking techniques that are known for intensifying flavors and learn several dishes that are cooked on one sheet pan!  You’ll get your hands in there too.  It’s you, your oven and a sheet pan, folks! Let’s get ’er done!

(Tastings) 

(Limited Hands On) 

Sat. 3/5/16  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!

9 openings available

$50.00

The Main Dish - Laura Laiben

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3614

Sat, Mar. 5, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! YOU SAUCY LITTLE THING! COUPLES LEARN THE ART OF SAUCEMAKING
 

It’s that final touch that makes all the difference!  Tonight, you’ll need to grab your sweetie and learn how to make some classic and contemporary sauces as Executive Chef, Jim Tinkham, teaches one of our most popular cooking topics – the art of sauce-making! 

We’ll focus on Brown Sauces, Cream Sauces, Cheese Sauces and the ever-so-delicate Beurre Blanc (or White Butter Sauces). Heck, we’ll even learn a “fancy pants” Crème Anglaise!  

Our tasting menu will include several dishes that utilize these “saucy” gems and you’ll get your hands in the sauce too….promise! Kick up your cooking repertoire and have a fun evening to boot! 

(Dinner & Wine)  

(Hands On) 

Sat. 3/5/16  6:30-9:00 

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

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

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

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

0 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3615

Sat, Mar. 5, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! PARTITO ITALIANO! PARTY FOODS FROM ITALY
 

Saddle up for some Saturday night cooking fun in our kitchens with Chef Sandy as we learn some of her amazing Italian party foods.  We’ll ply you with wine and hand you and apron so you can play with party Italian-style and learn dishes such as Pomodoro Bruschetta (one of our all-time favorite Chef Sandy recipes), Crostini alla Romana, Meatball Stuffed Garlic Bread, Italian ‘Nachos’, and Lemon Ricotta Cookies.

(Heavy Apps & Wine) 

 (Limited Hands On)

Sat. 3/5/16  6:30-9:00

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

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

1 opening available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3616

Sun, Mar. 6, 2016 @ 10:00 AM
BBQ: THE ART OF SMOKOLOGY-SMOKING 101
 

A staple in our Midwest Barbecue 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 Barbecue Institute Program.

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

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

(Tastings)  

(Demonstration Class)

Sun. 3/6/16   10:00-2:00 

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

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

0 openings available

$80.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3617

Mon, Mar. 7, 2016 @ 6:30 PM
PERFECT BISCUITS & SCONES
 

We’re firing up the ovens and digging out the rolling pins for a fun-filled morning of baking. Instructor .Laura Thomsen. is excited to share some of her favorite recipes and show you how to easy it is to make fresh Buttermilk Biscuits and Cinnamon Raisin Biscuits that are crispy on the outside and tender on the inside.

This is a class that will teach you fundamental baking techniques such as how to apply the perfect soft touch to your dough so your biscuits always turn out soft and flaky.

We’ll also cover scones – a cousin to the biscuit – as we create Cranberry Apricot Scones with Orange Glaze and savory Cheddar and Herb Scones.

In this hand-on class, you’ll discover baking secrets and shortcuts that’ll be used again and again in your own kitchen. Working alongside Chef Thomsen, you’ll practice cutting-in the butter, crumbing the butter, careful consideration of add-in ingredients, and using a light hand to bring it all together. Plus, we’ll experiment with different variations of add-ins so that you can use these same recipes over and over yet keep it new and fresh every time! She’ll also demonstrate how to make Gluten-Sensitive (gluten-free) variations.  You’ll taste, make and even take home some of your baked treasures to share with family and friends. Lordy, it’s going to smell so good in here today!

(Tasting and Take-Home Baked Scones)  

(Hands On)

Mon. 3/7/16  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!

10 openings available

$55.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3620

Tue, Mar. 8, 2016 @ 6:30 PM
TRADITIONAL IRISH FARE: A ST. PATRICK'S DAY DINNER
 

Real Irish food is healthy, farm-style cooking. Nothing fancy about it. How can you go wrong with that?!   This evening experienced instructor, Christina Robson, will show you how to recreate some “real” Irish dishes just in time for St. Patrick’s Day celebrations.  They’re magically delicious and ALL made with a secret ingredient, Guinness beer, of course!  Doesn’t get better or tastier than that, folks!  These are a few of Christina’s favorite Irish recipes and, hopefully they’ll become your favorites, too.  Put on your green and get ready to enjoy an earthy Guinness Blonde Beer Bread, Guinness Onion Soup with Irish Cheddar Toast, hearty Guinness Stout Beef Stew in a Slow Cooker, and a delicious, warm Guinness Gingerbread with Spiced Whipped Cream. No blarney tonight, folks….just lots of great Irish food and fun!

(Tasting) 

(Demonstration Class) 

Tues. 3/8/16  6:30-9:00

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

14 openings available

$55.00

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3621

Wed, Mar. 9, 2016 @ 6:30 PM
FABULOUS FRESH PASTA-WITH TWO SAUCES
 

There is no substitute for fresh pasta in your favorite recipes. So, let's learn as expert culinary instructor, Daniela Mancinelli Abel, teaches you the steps to making homemade egg past. It's so easy that you'll be able to whip up some of your own Italian love at home - handmade past love, that is!


Throw an apron on and practice the “well” technique as you make classic Linguine as well as Ricotta Gnocchi (a lighter version of classic Potato Gnocchi).  Daniela will also teach you how to make her family’s Vodka Pink Sauce and Marinara Sauce.  As if this isn’t enough Italian love for one night, you will also make a Ricotta and Spinach Tortellini that can be taken home with you. Lots of tastings! Lots of pasta love all around!  


(Tasting & Take-Home Tortellini)  

(Hands On)

Wed. 3/9/16   6:30-9:00  

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

0 openings available

$65.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3623

Thu, Mar. 10, 2016 @ 6:30 PM
MADE IN SICILY
 

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

We’ll learn (and taste, of course) Grilled Shrimp Insalata,  Pasta alla Norma (pasta with eggplant and ricotta); Sicilian Breaded Pork Chops with Roasted Potatoes and Olives, and a deliciously tempting dessert ravioli called Torte di Mele. You’ll even roll up your sleeves, put on an apron and do some cooking next to this fun, lovable and talented chef.

With the sights and aromas filling our kitchen, you’ll imagine you ARE in Sicily when you join Chef Sandy at the table! Salute!

(Tasting & Wine)

(Limited Hands On)

Thurs. 3/10/16   6:30-9:00

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

13 openings available

$65.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3624

Thu, Mar. 10, 2016 @ 6:30 PM
BBQ: GRATES & GRAPES-PAIRING WINE WITH BBQ
 

As part of our Midwest Barbecue Institute, this class wil explore BBQ and wine pairing. There is something about grilling … the outdoor setting, the atavistic pleasure of an open fire and the masculine image of the grill that, for too many people, says “beer” or “margarita.” However wine can be the perfect accompaniment to a BBQ, and it’s not as filling, nor as potentially embarrassing, as multiple margaritas!

BBQ’s distinct flavor profile is the subject of tonight’s interactive wine pairing class. We just happen to have award-winning Grill Meister, Richard McPeake (a.k.a. Educator of “Que”), in the house to lead the culinary portion of this adventure, along with a Certified Sommelier and Director of Restaurants and Bars for Westin KC and Sheraton KC at Crown Center.  Between the two of them, if you don’t walk away with a working knowledge of how to pair wine with BBQ, then I just can’t help you.

Richard absolutely, positively knows just about everything there is to know about grilling and will give you the lowdown on “tapas made on the grates.”  Brent will prove that wine can be the perfect libation to pair with grilled fare and will explain why.

You’ll get in on some of the prep and grilling action as we learn how to prepare “Plancha” Seared Shrimp & Sausage Kabobs, Grill-Roasted Red Pepper Hummus, Grilled Mini Crab Cakes with Sweet Mustard Aioli, Crostini with Lamb Sausage & Caramelized Sweet Onions, and “Huli Huli” Chicken Kabobs.

(Tapas & Paired Wine)  

(Limited Hands On)

Thurs. 3/10/16  6:30-9:00

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

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

 

13 openings available

$85.00

Richard McPeake & Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3716

Fri, Mar. 11, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! AN ELEGANT CHATEAUBRIAND DINNER FOR TWO
 

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

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

We’ll set an elegant mood with candlelight, clinking wine glasses … all that romantic stuff!

(Dinner & Wine) 

(Hands On) 

Fri. 3/11/16  6:30-9:00  

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

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

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

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

0 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3726

Fri, Mar. 11, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! DATE NIGHT IN THE ITALIAN KITCHEN
 

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


Your Date Night will feel like an “Italian Culinary Opera” tonight as it begins with  an Antipasto then moves to a Primo Piato (Polenta with Bolognese), then a Secondo (Chicken with Marinara & Mozzerella) and finally, the captivating finale with  bit of Dolce (Pizzelle with Nutella & Ice Cream).  It will be a night of Italian delights! 


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


(Limited Hands On)

 

Fri. 3/11/16   6:30-9:00 


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

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

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

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

16 openings available

$75.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3625

Sat, Mar. 12, 2016 @ 10:00 AM
THE BEAUTIFUL BRUNCH
 

Everyone knows that “brunch” is a cross between “breakfast” and “lunch”…and so the dishes chosen should reflect that.  Brunch is usually a relaxing time with guests or family and the dishes should reflect that as well. 


Today, we’ll learn how to create the perfect brunch menu and you’ll come away with some recipes that will become part of your regular repertoire, to be used over and over. Why? Because they are really tasty. 


We’ll learn the fundamentals of working with eggs, how to create delicious Quiche and other one-dish recipes, lovely fruit dishes, delectable breads, make-ahead tips, presentation and menu balance. Yes, we’ll get to taste everything as well. A lovely way to spend a Saturday morning.

(Tasting) 

(Limited Hands On) 

Sat. 3/12/16  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

$60.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3627

Sat, Mar. 12, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: BAKING FUNDAMENTALS-SWEET & SAVORY TARTS
 

Get ready for some baking fun as we explore the world of tarts … those perfectly contained treats that can be sweet or savory … creamy or fruit-filled … large or small … appetizers or desserts … made with oh-so-many different kinds of crusts!

This class will serve your young chef (ages 9-14) well – the skills, techniques and cooking methods learned today will build a strong foundation of baking expertise. Working alongside culinary instructor Christina Robson, your child will practice important knife skills, learn proper measuring techniques, and learn how to temper as they make Chocolate Ganache, and discover the “hows” and “whys” behind all the ingredients used today. Y

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

(Tastings & Take-Home Mini Tarts) 

 (Age 9-14)   (Hands On)  

Sat. 3/12/16  10:00-1:00 

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

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

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

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

9 openings available

$50.00

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3628

Sat, Mar. 12, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! "VIP DINNER" FOR ENTERTAINING
 

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

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

(Dinner & Wine)  

(Limited Hands On)

Sat. 3/12/16  6:30-9:00 

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

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

5 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3629

Sat, Mar. 12, 2016 @ 6:30 PM
BBQ - FLAVORFUL WEEKEND NIGHTS! BAR-B-Q'N WITH BOOZE-A MATCH MADE IN HEAVEN!
 

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

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

While we’re at it, we’ll learn some cocktail mixing skills and some great beverages like the “BBQ Bloody Mary”.  We’ll also play ‘Guess that Beer and try 3 different wines with BBQ ”! What a fun and informative way to spend a Saturday evening!

(Dinner & Hooch) 

(Limited Hands On)

Sat. 3/12/16  6:30-9:00 

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

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

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

6 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3630

Sun, Mar. 13, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: MAKING "REAL NEW YORK PIZZA" WITH JOE KIELTYKA (THE STONEWALL INN)
 

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

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

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

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

(Tasting & Take-Home Pizza Dough)  

(Ages 9-14)   (Hands On)  

Sun. 3/13/16    10:00-12:30

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

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

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

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

13 openings available

$50.00

Joe Kieltyka

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3631

Sun, Mar. 13, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: FUNDAMENTALS OF CAKE DECORATING
 

Cakes are king today as we learn the art of cake baking and decorating with Queen of Cakes, Shannon Hartnett. Let’s make ‘em taste as good as they look! 

She’ll guide Junior Chefs (ages 9-14) 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)  

(Ages 9-14)  (Hands On)

Sun. 3/13/16  10:00-1:00 

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

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

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

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

10 openings available

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3632

Sun, Mar. 13, 2016 @ 5:00 PM
KNIFE SKILLS 101
 

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

In this class you’ll learn all about knives that is 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.  (Feel free to bring your own knives to class or you may use our knives for the class.)  

(Snacks)  

(Hands On)

Sun. 3/13/16   5:00-7:30

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

0 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3634

Sun, Mar. 13, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! LAISSEZ LES TEMPS ROULER! SPECIALTIES OF THE FRENCH QUARTER
 

No need to pack your bags or fight the crowds on Bourbon Street. Grab your ‘krewe’ and celebrate the smells and flavors of the one-of-a-kind Creole cuisine of New Orleans' famous French Quarter, right here at the CCKC!  Yeah, you right! 

You’ll learn the secrets to making authentic Cajun and French-Creole dishes as Chef Jim Tinkham leads you through this fun and interactive class. Our spicy menu includes Seafood Boudin Balls, Chicken Etouffee, a traditional Dirty Rice, and Southern-style Sautéed Green Beans and Bacon.

And, it just wouldn’t be a true French Quarter meal if we didn’t make Beignets with Chantilly Cream.  So, let’s do it! We gonna have us a good time!   

(Dinner & Wine) 

(Hands On) 

Sun. 3/13/16  6:30-9:00

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

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

5 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3635

Mon, Mar. 14, 2016 @ 10:00 AM
2-DAY HEALTHY COOKING BOOT CAMP FOR TEENS - DAY ONE
 

Day 1

Give us 2 days, and your teen (ages 13-19) will be nuts for healthy cooking! We'll show them how to steer clear from those fast foods and learn delicious, healthy foods using professional techniques. 

In this high “hands-on” class, we’ll cover basic cooking essentials as they create dips,  salads, soups, pizza dough and even a home-cooked entrée, plus a sweet treat to end each day.  Includes all recipes with nutritional information; graduation certificate and a big sense of pride for a job well done!

(Class size limited)

(Tasting, Lunch, All Recipes with Nutritional Info, Graduation Certificate,

and a big sense of pride for a Job Well Done!) 

(Ages 13-19) (Hands On)  

Mon. 3/14 & Wed. 3/16      10:00-3:00

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

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

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


Wednesday's Healthy Menu (Day One)

  • California Chopped Salad with homemade healthy Creamy Herbed Ranch Dressing
  • Swiss Tomato soup with Parmesan Crisps
  • Quattro Staggione (4 Seasons) Pizza  - traditional italian Pizza made with homemade whole grain pizza dough with fresh seasonal toppings
  • Delicate French Lemon Yogurt Cake with Blueberry Sauce 

 

Thursday's Healthy Menu - (Day Two)

  • Smoky Guacamole with Homemade Tortilla Chips
  • Roasted Chicken with 3 Herb Chimichurri Sauce
  • Market Fresh Fried Rice
  • Caramel Chocolate Chip Cookies

17 openings available

$235.00

Rachel Ciordas

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3703

Mon, Mar. 14, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 1-KITCHEN FUND.)
 

PRO SERIES I: The Fundamentals of Cooking

DAY 1

Register early!  This one always sells out! 

This 3-day Pro Series was designed specifically for our Junior Chefs with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. The course is packed full of serious culinary education and hands-on experiences that you'll be hard pressed to find elsewhere for your your chef (ages 9-14). It's a no-nonsense approach taught in a way that will challenge and inspire your students to pursue a lifelong love of all things culinary! See complete course descriptions below. 

 

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


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


Mon. 3/14, Tues. 3/15, & Wed, 3/16   10:00-2:00


(Ages 9-14)    (Hands On)

Series fee of $375 for all 3 days includes:

  • A 10” stainless steel sauté pan (valued at $96) from our NEW Pro Series Cookware line
  • Toque
  • Tastings
  • A binder with all handouts and recipes
  • Pro Series student discounts on additional Pro Series cookware purchases in our Kitchen Store

·    These 3 classes cannot be taken individually as they build upon the previous day’s experiences.  

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

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

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

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

CLASS DESCRIPTIONS


 Day 1: Kitchen Fundamentals and Knife Skills

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

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

 

Day 3: Meats and Poultry
We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

12 openings available

$375.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3636

Mon, Mar. 14, 2016 @ 6:30 PM
JUNIOR CHEFS ACADEMY: THE PIZZA KITCHEN
 

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

(Tasting) 

(Ages 9-14)  (Hands On) 

Mon. 3/14/16  6:30-9:00 

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

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

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

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

18 openings available

$50.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3703

Tue, Mar. 15, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 2 -SAUCES)
 

PRO SERIES I: The Fundamentals of Cooking

DAY 2

Register early!  This one always sells out! 

This 3-day Pro Series was designed specifically for our Junior Chefs with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. The course is packed full of serious culinary education and hands-on experiences that you'll be hard pressed to find elsewhere for your your chef (ages 9-14). It's a no-nonsense approach taught in a way that will challenge and inspire your students to pursue a lifelong love of all things culinary! See complete course descriptions below. 

 

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


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


Mon. 3/14, Tues. 3/15, & Wed, 3/16   10:00-2:00


(Ages 9-14)    (Hands On)

Series fee of $375 for all 3 days includes:

  • A 10” stainless steel sauté pan (valued at $96) from our NEW Pro Series Cookware line
  • Toque
  • Tastings
  • A binder with all handouts and recipes
  • Pro Series student discounts on additional Pro Series cookware purchases in our Kitchen Store

·    These 3 classes cannot be taken individually as they build upon the previous day’s experiences.  

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

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

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

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

CLASS DESCRIPTIONS


 Day 1: Kitchen Fundamentals and Knife Skills

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

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

 

Day 3: Meats and Poultry
We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

12 openings available

$375.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3637

Tue, Mar. 15, 2016 @ 6:30 PM
JUNIOR CHEFS ACADEMY: LET'S ROLL SUSHI PARTY!
 

Let’s roll out a good time with a JCA Sushi Party!  Join Chef Yvette Hirang as she breaks out the chopsticks and shows kids (ages 9-14) how to get “rolling” as we learn about sushi: how to make different types of rolls, how to steam the rice, the use of wasabi, techniques of hand-rolling and more. We’ll try our hand at lots of recipes such as: California Roll, Unagi Maki, Salmon Roll and Ahi Tuna Maki and Veggie Temaki. Oishii! (That means “yummy” in Japanese!)

(Tasting) 

 (Ages 9-14)   (Hands On)

Tues. 3/15/16  6:30-9:00

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

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

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

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

9 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3635

Wed, Mar. 16, 2016 @ 10:00 AM
2-DAY HEALTHY COOKING BOOT CAMP FOR TEENS (DAY TWO)
 

Day 2

Give us 2 days, and your teen (ages 13-19)ill be nuts for healthy cooking! We'll show them how to steer clear from those fast foods and learn delicious, healthy foods using professional techniques. 

In this high “hands-on” class, we’ll cover basic cooking essentials as they create dips,  salads, soups, pizza dough and even a home-cooked entrée, plus a sweet treat to end each day.  Includes all recipes with nutritional information; graduation certificate and a big sense of pride for a job well done!

(Class size limited)

(Tasting, Lunch, All Recipes with Nutritional Info, Graduation Certificate,

and a big sense of pride for a Job Well Done!) 

(Ages 13-19) (Hands On)  

Mon. 3/14 & Wed. 3/16      10:00-3:00

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

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

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


Wednesday's Healthy Menu (Day One)

  • California Chopped Salad with homemade healthy Creamy Herbed Ranch Dressing
  • Swiss Tomato soup with Parmesan Crisps
  • Quattro Staggione (4 Seasons) Pizza  - traditional italian Pizza made with homemade whole grain pizza dough with fresh seasonal toppings
  • Delicate French Lemon Yogurt Cake with Blueberry Sauce 

 

Thursday's Healthy Menu - (Day Two)

  • Smoky Guacamole with Homemade Tortilla Chips
  • Roasted Chicken with 3 Herb Chimichurri Sauce
  • Market Fresh Fried Rice
  • Caramel Chocolate Chip Cookies

17 openings available

$235.00

Rachel Ciordas

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3703

Wed, Mar. 16, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 3-MEATS & POULTRY)
 

PRO SERIES I: The Fundamentals of Cooking

DAY 3

Register early!  This one always sells out! 

This 3-day Pro Series was designed specifically for our Junior Chefs with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. The course is packed full of serious culinary education and hands-on experiences that you'll be hard pressed to find elsewhere for your your chef (ages 9-14). It's a no-nonsense approach taught in a way that will challenge and inspire your students to pursue a lifelong love of all things culinary! See complete course descriptions below. 

 

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


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


Mon. 3/14, Tues. 3/15, & Wed, 3/16   10:00-2:00


(Ages 9-14)    (Hands On)

Series fee of $375 for all 3 days includes:

  • A 10” stainless steel sauté pan (valued at $96) from our NEW Pro Series Cookware line
  • Toque
  • Tastings
  • A binder with all handouts and recipes
  • Pro Series student discounts on additional Pro Series cookware purchases in our Kitchen Store

·    These 3 classes cannot be taken individually as they build upon the previous day’s experiences.  

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

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

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

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

CLASS DESCRIPTIONS


 Day 1: Kitchen Fundamentals and Knife Skills

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

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

 

Day 3: Meats and Poultry
We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

12 openings available

$375.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3638

Fri, Mar. 18, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: CRAZY ABOUT CINNAMON ROLLS
 

Close your eyes and imagine the luscious smell of cinnamon rolls baking in the morning. In this fun and interactive class, kids (ages 9-14) will learn basic baking skills so they can make these morning favorites at home - all by themselves! They'll be armed with the secrets of making and baking classic cinnamon rolls along with variations that will keep the whole family coming back for more. Easy, fast, and hassle free. 

(Tasting)

(Ages 9-14)   (Hands On)

Fri. 3/18/16  10:00-1:00 

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

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

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

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

12 openings available

$55.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3639

Fri, Mar. 18, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! SALT OF THE EARTH: FOOD & WINE PAIR FEATURING HIMALAYAN SALT PLATES
 

A boulder of Himalayan salt emerges from the darkness of a 16th century mineshaft in Pakistan and explodes into light, catching the sun in hues ranging from crystal clear to clematis flower pink to deep meaty red.  The rough salt rocks are then hand cut by local masons into a variety of shapes, providing the foundation for extraordinary new ways to prepare and serve food.  There are as many culinary uses for salt blocks as there are foods, cooking styles, whims, acts of folly and shows of bravado. Tonight, we are going to experience this trendy cooking technique through the medium of a food and wine pairing.  

Oddly enough, a salt block’s lack of porosity means that the surface area of the salt block that touches your food is minimal compared to the ground salt that we are accustomed to.  In addition, the high quantity of trace minerals imparts a more mild and full taste to the salt providing another level of flavor complexity to your foods.  Salt plates will also tend to hold temp, hot or cold, for a good while. 

Let’s unleash the culinary hounds and ‘set to’ as experienced Chef Richard McPeake has his way with some amazing French-inspired dishes that he has imbued with a bit of Asian influence with a serious nod to the use of Himalayan salt blocks.  He’ll teach you what you need to know when working with these gems as well. 

But that’s not enough we say! We will take it up yet another notch though this evening as we have asked Certified Sommelier Brent Grider to pair wines with Chef Richard’s dishes and shed some light on the art of pairing wine with food.  All of this because, my friends, that’s the way we roll here at The CCKC.  This experience in flavor, complexity and, I’ll just say it, magic, will be one we guarantee you will not have experienced.  

Here’s a taste of the menu that will be in store for you this evening.  Our first course will be Poisson Cru (fresh tuna) with Coconut Milk and Lime served on ice chilled salt plates and perfectly paired with a wine which was hand selected by our guest Sommelier. Next, we’ll experience Seared Duck Breast with Garlic Shiitake Mushrooms and a Raspberry Hoisin Butter Sauce served on Exotic Micro Greens, again with another wine selection. 

Now here comes the real fun, as the next course will be an interactive dish with you actually cooking on hot salt plates at your table!  Yet another wine choice will be paired with this interesting dish of thinly sliced beef and interesting plating components such as stone ground mustards, watercress, capers, parmesan and a Spicy Asian Dipping Sauce, just to name a few. 

When we come down from the zen of that course, we’ll be met with Riz Au Lait with Fresh Pear Compote accompanied by a most unusual dessert wine. Come be a part of an uncommon dining experience that must just become your next new dinner party idea! 

(Dinner & Sommelier Selected Wine Pairings) 

(Hands On) 

Fri. 3/18/16  6:30-9:00

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

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

9 openings available

$85.00

Richard McPeake & Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3640

Sat, Mar. 19, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: SPAGHETTI & MEATBALLS-A MATCH MADE IN HEAVEN
 

Kids (ages 9-14), you know you want to learn to make this iconic meal! Let’s learn the right way from an expert. You’ll make classic egg pasta dough, authentic Marinara and perfect meatballs. Plus, you’ll take home some of your creation as well. This is a class where you get to begin your OWN traditions!

(Tasting) 

(Ages 9-14)  (Hands On) 

Sat. 3/19/16  10:00-12:30 

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

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

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

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

11 openings available

$55.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3641

Sat, Mar. 19, 2016 @ 10:00 AM
BAKING COOL BREADS WITH MR. MCCOOL: ORANGE ROLLS & MAKE-AHEAD ENGLISH MUFFIN LOAF
 

Baker Extraordinaire, Paul McCool, first ran across Orange Rolls during a meal at “The Club” in Birmingham, Alabama and felt that, with all due respect to our Alabama friends, these were way too good to be confined to the Heart of Dixie, so he’s bringing these truly Southern rolls to the CCKC kitchens.

Working alongside Paul, he’ll teach you the ins and outs of his adaptation of these mouth-watering rolls.


You’ll also learn to make a traditional English Muffin Loaf. Toasted, it makes a fabulous base for butter and preserves. Best of all, you can make it the day before you want it instead of getting out of bed in the predawn hours of a weekend morning to have it ready for breakfast. You’re welcome.


You’ll learn how to measure, mix, knead, ferment, shape, and bake both of these breads during this 3-hour class. 

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

(Hands On) 

Sat. 3/19/16   10:00-1:00

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

8 openings available

$65.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3642

Sat, Mar. 19, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! AN ELEGANT CHATEAUBRIAND DINNER FOR TWO
 

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

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

We’ll set an elegant mood with candlelight, clinking wine glasses … all that romantic stuff!

(Dinner & Wine) 

(Hands On) 

Sat. 3/19/16  6:30-9:00  

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

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

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

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

0 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3643

Sat, Mar. 19, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE INDIAN SPICE KITCHEN
 

Grab your partner and join us for an exotic evening of tantalizing Indian spices and cooking fun!  Chef Sandy DiGiovanni loves Indian cuisine and can hardly wait to show you how to make these favorite Indian classics, brimming with tantalizing tastes and fragrant aromas. It may sound dauntingly impossible, but it’s not! Sandy will break it all down into “bite-size” morsels of culinary education so that you can learn, step-by-step, how to prepare these treasures.

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

We’ll start with Gobi Aloo and Masala Dal, then it’s on to Butter Chicken, Cucumber Raita, and Mango Lassi, and we’ll end with Chef Sandy’s Indian version of an American classic dessert. 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) 

(Limited Hands On)

Sat. 3/19/16  6:30-9:00

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

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

 

2 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3644

Sun, Mar. 20, 2016 @ 10:00 AM
CINNAMON ROLLS 101
 

Join Mari Ruck (aka “The Cinnamon Roll Lady”) as she teaches real baking tricks and techniques such as mixing, kneading, and shaping to create delicious cinnamon rolls.

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

 (Hands On)    

Sun. 3/20/16  10:00-1:00

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

 

11 openings available

$55.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3720

Sun, Mar. 20, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: GAME OF CAKES!
 

Move over Ace of Cakes, we’re taking dessert to the next level!  Master Cake Baker, Shannon Harnett, is in ‘da house and will guide kids (9-14) in this fun and interactive cake-a-palooza of a class! 

Each team will receive their own large cake board and then be assigned a theme such as tropical, winter wonderland, outer space, etc.….you get the idea. Then it’ll be cake, icing and elbows, plus a few “mystery” decorations to get their creative juices flowing as they create the ultimate customized cake structures. Just watch those spatulas and sprinkles fly!


Their final creations will be presented to our esteemed “judges, plus prizes will be awarded!  And, of course, we’ll have plenty of snacks to keep their energy levels high!

(Snacks) 

(Ages 9-14)   (Hands On)   

Sun. 3/20/16  10:00-1:00

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

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

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

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

17 openings available

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3704

Sun, Mar. 20, 2016 @ 4:30 PM
9-WEEK PRO SERIES I (DAY 1-KNIFE SKILLS)
 

PRO-SERIES I: Cooking Fundamentals for the Serious Cook

 (Hands On)

DAY 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. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).  

See complete course descriptions below.

Sundays - 3/20, 4/3, 4/10, 4/17, 4/24, 5/1, 5/15, 5/22, 5/29

4:30-7:30

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 receive a Pro Series student discount to purchase additional Pro Series Cookware in our Kitchen Store   

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

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

 (Spouse or significant other may join us at 6 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

15 openings available

$1125.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3645

Mon, Mar. 21, 2016 @ 6:30 PM
COOKWELL: PRACTICAL PALEO
 

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 have in 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. Insteak, 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're enlisted an expert in the preparation of dishes that comply with this approach to eating. Healthy cooking expert, Katie Newell, 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 pesto will become your friends!  Plus some simple tips and techniques, as well as some advice on cooking ahead, will keep you "in the cave." You'll even get to try the techniques yourself. 

We'll cover all-new idshes like a Soaked Almond Hummus (because soaking nuts is good for your body!), Homemade Avocado Oil Mayo, Deviled Eggs 3-Ways, Simple Roasted Broccoli & Brussels Sprouts with Bacon, Broiled Chicken Thights with ARtichokes & Tomatoes (a fast and simple Paleo weeknight meal!),  and one of her family's favorite slow-cooker favorites, Grass-fed Beef & Sweet Potato Stew. Best of all, the recipes are dairy-free, gluten-free, grain-free, and legume-free! And good for you, too! Yummy!

(Tasting) 

(Limited Hands On)

Mon. 3/21/16   6:30-9:00

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

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

13 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3705

Mon, Mar. 21, 2016 @ 6:30 PM
PRO SERIES II: (DAY 1-THE ART OF SMALL PLATES & APPETIZERS)
 

PRO SERIES II: MORE COOKING FUNDAMENTALS FOR THE SERIOUS COOK!

(Hands On)

DAY 1

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

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

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

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

Mondays beginning 3/21, 3/28, 4/4, 4/11, 4/18, 4/25, 5/2, 5/9, 5/16

6:30-9:30

Series fee - $1125 

Includes tastings, toque, 2.75-qt. stainless steel Sauce Pan from our CCKC Pro Series Cookware line. (Valued at $86) and Pro Series student discounts on chef jacket and additional Pro Series Cookware available in our Kitchen Shop.

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

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

DAY 1: THE ART OF SMALL PLATES & APPETIZERS

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

DAY TWO: SALADS 

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

DAY 3: PASTA 

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

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

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

DAY 5: POULTRY 

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

DAY 6: SOUPS & STOCKS 

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

DAY 7: BREADS and ROLLS

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

DAY 8: DESSERTS

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

DAY 9: FINAL DINNER COMPETITION

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

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

12 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3646

Tue, Mar. 22, 2016 @ 6:30 PM
COOK FOR A DAY-EAT FOR A WEEK!
 

Let’s learn how to plan and prepare a week’s worth of fresh nutritious dinners in one cooking session.  We’ll explore use of ingredients in multiple meals, shopping lists, storage techniques and serving suggestions. It’ll be a hands-on experience that will change the way you approach cooking!

(Tasting) 

(Hands On) 

Tues. 3/22/16  6:30-9:00 

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

8 openings available

$55.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3647

Wed, Mar. 23, 2016 @ 6:30 PM
ONE ITALIAN SAUCE-MANY MEALS
 

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

Working alongside Daniela, you will learn the art of making a classic Marinara to take home with you.  Then she will walk you through several dishes - Pasta Fagioli, Chicken and Peppers, Steak and Onion Hoagie, and more. Carry on a bit of authentic Italian history in your own kitchen! Buon Appetito! 

(Tasting) 

(Limited Hands On)

Wed. 3/23/16   6:30-9:00

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

14 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3649

Thu, Mar. 24, 2016 @ 6:30 PM
BBQ: LET'S GET THIS (GRILL) PARTY STARTED!
 

As part of our Midwest Barbecue Institute program, let’s learn some easy make-ahead party foods to get your grillin’ party started! I’m talkin’ good time recipes for smokin’ good times! 

We will start with Assorted Smoked Cheeses (yes you will learn how to smoke your own cheese!), Spiced Hummus with Roasted Red Peppers, Southern Red Pimento Cheese Bread with Toasted Naan Bread (made fresh in class!), Cedar Planked Roasted BBQ Spiced Mixed Nuts, and one of Chef Richard’s favorites, Sonoma Cheese Torte with Grilled Pesto Melbas. All can be made ahead so you can enjoy the party too! 

(Tastings & Beer/Wine)  

(Limited Hands On) 

Thurs. 3/24/16  6:30-9:00 

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

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

16 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3650

Fri, Mar. 25, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK UPSCALE "SURF & TURF"
 

 Grab your honey and join us for a fun night of hands-on cooking with Chef Richard.  We'll start with a new twist on a legend – a Grilled Caesar Salad with Parmesan Tuiles.  Then we will learn about pan searing as we make Burgundy Rubbed Tenderloin Medallions with Roasted Asparagus.  Not to be outdone, of course, by a lesson in butter poaching seafood with Thyme Butter Poached Scallops served with a Risotto Milanese. If that doesn’t woo you, then think about a quick lesson in homemade ice cream making as we craft a smoooooth Balsamic Vanilla Bean Ice Cream.

(Dinner & Wine)

 (Hands On)

Fri. 3/25/16  6:30-9:00 

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

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

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

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

0 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3651

Fri, Mar. 25, 2016 @ 6:30 PM
BBQ - FLAVORFUL WEEKEND NIGHTS! COUPLES "QUE
 

Grab your honeybunch and spend a Saturday night at a Winter BBQ Party with a purpose - to teachyou some great information about grilling and smoking, AND to show you how to pair wine with BBQ as part of our Midwest Barbecue Institute™   program. 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 Bruschetta 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 two paired wines. Uh huh! Told ya so!

(Dinner & Cocktails)  

(Limited Hands On)

Fri. 3/25/16  6:30-9:00 

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

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

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

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

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

4 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3653

Sat, Mar. 26, 2016 @ 10:00 AM
LI'L KIDS: MINI MEXICAN FIESTA-OLE!
 

Grab your “lil’ chef” (ages 5-8) 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 Fresas con Crema (strawberries with cream)! 

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) 

(Ages 5-8)   (Hands On) 

Sat. 3/26/16  10:00-12:00

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

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

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

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

0 openings available

$85.00

Vicky & Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3654

Sat, Mar. 26, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: HOMEMADE EASTER BASKET TREATS
 

Nothing beats the satisfaction of getting “I-made-it-myself” treats in your Easter basket … especially the yummy edible kind!

Today, kids (ages 9-14) are in for a real treat (actually lots of them!) as they work alongside culinary instructor, Shannon Hartnett, in this action-packed class that offers it all: decorating, sprinkles and fun! There will be baked cupcakes lined up and ready to transform into mini Easter baskets and Easter egg-shaped cookies perfect for slathering in colored icing and then decorating “your way.” There will also be lots of other fun Easter “tweets” like Bird Nests and Bunny Mobiles.

They’ll make some crunchy edible “Rabbit Food” too. What’s that?  You’ll have to sign up to find out! 

Join us for a hippity-hoppity good time!

(Tasting and Take-Home “Tweets”) 

 (Ages 9-14)   (Hands On)

Sat. 3/26/16  10:00-12:30  

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

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

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

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

10 openings available

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3655

Sat, Mar. 26, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE TRADITIONAL PRIME RIB DINNER
 

Now, who doesn’t recall their favorite prime rib dinner?  It’s a classic 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 at home.  

(Tastings) 

 (Limited Hands On)

Sat. 3/26/16   6:30-9:00

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

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

11 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3656

Sat, Mar. 26, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! HOMESTYLE MEXICAN: VIVA MEXICO!
 

It’s Saturday night, and we’re ready for a Fiesta! Chef Sergio Lara is quite the talented chef – especially when it comes to preparing the foods with which he grew up.

Tonight, you’ll roll up your sleeves and garner some tried and true culinary skills – Mexican style! - as you learn to prepare some of his very favorite fiesta dishes including Horchata (a delicious traditional Mexican drink), Pollo Asado (a spicy and flavorful chicken dish), Tortas (a Mexican sandwich roll), Masa Sopes (cornmeal “boats” with flavorful fillings), and Bunuelos (a beautiful Mexican dessert).

You’ll also learn how to identify and work with more Mexican ingredients that can be found locally. Round up your amigos & amigas and join us for a flavorful fun evening! Viva Mexico!

(Dinner & Margaritas) 

(Hands On) 

Sat. 3/26/16  6:30-9:00 

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

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

4 openings available

$75.00

Sergio Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3657

Mon, Mar. 28, 2016 @ 6:30 PM
LEARN HOW TO COOK ASIAN WITH CHEF YVETTE HIRANG
 

If you want to cook Asian cuisine, you MUST know the fundamental ingredients.  The four ingredients of garlic, ginger, galangal and green onion appear over and over in regional Asian cuisine.  Once mastered, you’ll be making Asian “take-out” right in your own kitchen.   It’s not hard to get that authentic flavor; it just takes right ingredients and the know-how. 

Chef Yvette Hirang will teach us how these ingredients will “make” classic Asian dishes as she shows you how to create appetizers, entrees, and teas.  She’ll also cover medicinal and health benefits because, well, she can!  

Tonight, you will enjoy dishes such as: Meat and Veggie Spring Rolls, Beef with Broccoli, Shrimp Chop Suey, Veggie-Garlic Fried Rice, and Lemon-Ginger Tea with Mint.

(Tasting) 

(Limited Hands On)

Mon 3/28/16  6:30-9:00

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

 

16 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3705

Mon, Mar. 28, 2016 @ 6:30 PM
PRO SERIES II: (DAY 2-SALADS)
 

PRO SERIES II: MORE COOKING FUNDAMENTALS FOR THE SERIOUS COOK!

(Hands On)

DAY 2

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

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

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

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

Mondays beginning 3/21, 3/28, 4/4, 4/11, 4/18, 4/25, 5/2, 5/9, 5/16

6:30-9:30

Series fee - $1125 

Includes tastings, toque, 2.75-qt. stainless steel Sauce Pan from our CCKC Pro Series Cookware line. (Valued at $86) and Pro Series student discounts on chef jacket and additional Pro Series Cookware available in our Kitchen Shop.

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

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

 DAY 1: THE ART OF SMALL PLATES & APPETIZERS

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

DAY TWO: SALADS 

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

DAY 3: PASTA 

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

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

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

DAY 5: POULTRY 

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

DAY 6: SOUPS & STOCKS 

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

DAY 7: BREADS and ROLLS

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

DAY 8: DESSERTS

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

DAY 9: FINAL DINNER COMPETITION

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

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

12 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3658

Tue, Mar. 29, 2016 @ 6:30 PM
COOKWELL: MAGNIFICENT MEATLESS MENUS
 

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

Lauren Abel is a consummate professional healthy cooking instructor and we’re glad to have her added to our awesome roster of teachers here at the CCKC. 

Today, she will lay some knowledge on you - in addition to some of her favorite meatless recipes.  You’ll be adding them to your Meatless Monday (and Tues…and Wed…etc.) straight away! Brown Rice and Lentil Salad, Spicy Black Bean and Wheat Berry Chili, Zucchini Spaghetti with Super Food Pesto, and an amazing Peanut Butter and Banana Frozen Dessert. Oh, My! 

(Tasting)

(Demonstration Class) 

Tues. 3/29/16   6:30–9:00 

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

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

14 openings available

$50.00

Lauren Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3659

Wed, Mar. 30, 2016 @ 6:30 PM
SECRETS OF SEARING & PAN SAUCES
 

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

(Tasting) 

 (Hands On)

Wed. 3/30/16   6:30-9:00 

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

14 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3714

Thu, Mar. 31, 2016 @ 6:30 PM
COUPLES COOK AT VILLA DIGIOVANNI-FEATURING "TIMPANO"
 

Grab your “amante” (lover) and learn to cook in Chef Sandy DiGiovanni’s Italian kitchen.  Her style is informal but not without much acumen and fierce commitment to the authentic foods of her heritage. 


Let’s celebrate one of her new class menus tonight beginning with Fried Artichoke Hearts with Caper Aioli. Then it’s on to one of the most iconic of Italian dishes – The “Big Night” Timpano!  Add a grilled Caesar Salad and Broccoli Affogatti (drunken Broccoli) and you’re on your way to a trip to Italy my friends. We’ll end with Chef Sandy’s favorite – Ladi Tourta Cake.  It’ll be a fun night out.  Join us! 

(Tasting)

  (Limited Hands On)

Thur. 3/31/16   6:30-9:00 

The class fee for this Couples class is $65 per person. 

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

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

16 openings available

$65.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3660

Fri, Apr. 1, 2016 @ 6:30 PM
BBQ-FLAVORFUL WEEKEND NIGHTS! BOOZ-E-QUE!
 

As part of our Midwest Barbecue Institute program, this class will focus on the pairing of wine and liquor with BBQ. Yes, we KNOW that beer is usually associated with BBQ, but seriously, there is a whole lot more to learn about BBQ and its relationship with liquor and wine, as well as beer!

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

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

(Tasting & Booze) 

  (Limited Hands On) 

Fri. 4/1/16  6:30-9:00 

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

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

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

14 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3661

Fri, Apr. 1, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A WHISKEY DRINKER'S DREAM-NEW, RARE & UNUSUAL WHISKEYS
 

C’mon….admit it….you dream about scotch and whiskey, don’t you?!  Tonight, Terry Kast, “Whiskey Cowgirl” and owner of the Celtic Ranch, Weston, MO, will take you to heaven on a whiskey/scotch (there IS a difference between the two, you know!) lover’s journey into the seldom seen, obscure and unusual, yet fabulous, scotches and whiskeys.  Terry will share some of her vast knowledge of everything whiskey/scotch as we taste, compare, contrast, understand and enjoy American’s new favorite spirit, only tonight, you’ll have the pleasure and privilege of being introduced to some of your new favorite scotches and whiskeys, as well some seldom seen varieties!  


We’re talking about those that you might otherwise not be familiar with or had the chance to taste. She knows her stuff, and has one of the largest inventories of single malt scotches and Irish whiskeys in the Midwest….so we guarantee that you’ll be well educated in the process. 


No prior knowledge is required, but even if you do think you know whiskey/scotch, we guarantee that you’ll be amazed. We will pair some foods with this tasting as well.  This will be one of the most fun nights you’ve had in a long time (that you remember, that is!)….promise!

 (Whiskey Tastings & Dinner) 

 (Demonstration Class)

Fri. 4/1/16  6:30-9:00 

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

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

9 openings available

$75.00

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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3732

Sat, Apr. 2, 2016 @ 9:30 AM
SPECIAL EVENT! THE "KITCHEN SESSIONS":A MASTER FIDDLE WORKSHOP WITH BETSE ELLIS
 

Special Event!

The “KITCHEN SESSIONS”

Making Music & Memories Around The Table


Session 1: A Master Fiddle Workshop with Betse Ellis 

(Plus, Lunch & ‘Open To The Public’ Jam Session!)


We have a theory that the most important things in life happen in the kitchen.  It is the heart of our home where families gather around food, conversation … and music!


Today we will pull up a chair around the kitchen table for a unique approach to a music lesson from a master fiddler, followed by lunch and an “open to the public” jam session.  Just like a recipe where ingredients combine to form something more tasty than the sum of their parts, kitchen alchemy can also be experienced with the resonating sound of fine musicians performing their craft.   


Let’s get educated in the kitchen with renown fiddler Betse Ellis (of “Betse & Clarke” fame; formerly with The Wilders) who will teach an intermediate skills fiddle workshop and show us the how to combine the perfect mix of musical ingredients to “ferment a tune.”  She will teach us what makes a fiddle tune sound “finished” and what elements combine to impart that magical flavor. 


Join us for an exploration of the ingredients of fiddle authenticity. You’ll learn when to play double stops vs. single melody notes, the bowing patterns making up melodic rhythm, and how to infuse your fiddling with great emotion.


This class will be geared towards adults who have played music for some time, but skilled young people of at least 12 years of age are very welcome. Interested students should be at least intermediate level, able to learn a straightforward fiddle tune by ear, and ready to explore the next level of expression. Please bring a portable recording device of your choice. 


This workshop is presented by the Kansas City Folk School in collaboration with The Culinary Center of Kansas City™.

For a bio on Betse Ellis go to

 http://www.fiddlebetse.com and http://www.betseandclarke.com

 

INCLUDES:

  • Fiddle Workshop from 9:30-12:30
  • KC-Style BBQ lunch from 12:30-1:00
  • and ‘Open-to-the-Public” Jam Session from 1:00-3:00 (Invite your friends & family to the Jam Session and tell them that we will still have BBQ lunch available for sale when they come for the public jam session, won’t you?)
NOTE: Cash Bar beginning at 12:30

Sat. 4/2/16

Limited Enrollment!

$65 per person (ages 12 - 99!)

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

Betse Ellis

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3663

Sat, Apr. 2, 2016 @ 10:00 AM
BAKING COOL BREADS WITH MR. MCCOOL: FULL-DAY SOURDOUGH BREAD VARIATIONS
 

Sourdough bread doesn’t have to be pucker-your-lips sour in the San Francisco tradition. Bakers have been producing sweeter sourdough breads for a long time.  In this class, you will learn a sourdough medium rye bread whose sourness is tempered by the sweetness of caramelized onions in the dough. Yin and yang never tasted so good! 


If that isn’t enough of a challenge for your taste buds, try a bite of the chocolate sourdough bread that you will make in this 4-hour class. In addition to learning how to mix, knead, ferment, shape, and bake these breads.  Your instructor, Paul McCool, will also show you how to wed sourdough and chocolate in a way you never dreamed possible. And, excuse me…. who’s ever said no to chocolate?!  That’s right….nobody. 


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

(Hands On) 

Sat. 4/2/16  10:00-2:00 

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

9 openings available

$75.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3708

Sat, Apr. 2, 2016 @ 10:00 AM
LI'L KIDS: BAKE IT UP WITH GIRLS & DOLLS! - Moved to April 9th
 

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!).

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

Take-Home Pie and Mini-Pie)  

(Ages 5-8)   (Hands On)

Sat. 4/2/16   10:00-12:00

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

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

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

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

0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3612

Sat, Apr. 2, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE FRENCH APPROACH TO COOKING GREAT FOOD-DINNER IN PROVENCE
 

L’Approche Francaise!  Dinner in Provence

Featuring Master Chef Richard McFarlane-Clark

Note that tonight's class will focus on the Provence region where we'll explore baby vegetables, new season meats, salads, and grilling.

In France, eating well is not a life and death event…it’s much more important than that.  The great Chef Paul Bocuse tells us that if you want to eat well, throw away your refrigerator and shop and cook daily using the best seasonal foods available, all of which will naturally be at their peak flavors. 

Join us for a unique French provincial cooking class with the a ‘fresh’ approach taught by Master Chef Richard McFarlane-Clark, whose resume includes cooking for the Queen of England and Princess Diana! 

The French believe that one must first decide WHAT one will cook based on the best available ingredients, and then choose HOW one will cook, all the while cooking with respect for the ingredients and with skill to produce the best possible meal.    Chef will emphasize ingredient choices and show how the different regions of France use different methods and techniques to prepare and cook each ingredient.  He hopes that every participant will learn their own unique touches that will set their meals apart by learning how to balance a plate and a meal. 

Our “HOW” to cook in each class will vary. Our “WHAT” to cook will depend on what Chef finds most seductive at the markets!  We will always end with a lovely dessert and a cheese course (we are cooking French, after all). 

He would also have us remember that “dinner party” is a two-word phrase with equal power given to each word, so he’ll show you how the French throw a dinner party! 

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

(Includes Dinner and Wines Selected By Chef)

(Demonstration Class)

Sat. 4/2/16   6:30-9:00 

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

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

Chef McFarlane-Clark is offering additional "L'Approche Francaise" class topics this winter.  Any of these classes can be taken on its own - a/k/a no pre-req.  

Please go to individual dates to register.

 The Provinces & Topics: 

Sat. 1/23 Normandy (soups, roasts & innovative uses of winter vegetables)

Fri. 2/12 Rhone (pate, elegant French stews & casseroles, poached fruits)

Fri. 3/4 Medoc (spring vegetables and meats, saute, steam and raw preparations)

 Sat. 4/30 Champagne (fine dining and the art of plate presentation, salads, sorbet, steak preparation, mousse, how to pair chocolate with wine.)

3 openings available

$75.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3664

Sat, Apr. 2, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS!COCINA LATINA!AUTHENTIC MICHOACAN CUISINE
 

If the State of Michoacán is "the soul of Mexico," as it has often been called, then its food is Mexico's “soul food”, for few other places in the country can claim such a profound and long-lasting indigenous influence on their regional cuisine. This western state, part of the Bajio region located north and west of Mexico City, has retained its culinary roots for over a millennium.

Our own Dean of Deliciousness, Delia Hernandez, introduces you to the cuisine from her parent’s homeland in Mexico starting with the all-time favorite Carnitas!  We’ll also learn dishes such as Guacamole en Molcajete (homemade in a mortar and pestle), Pico de Gallo, Sopa Tarasca (Bean & Tómate Soup) and Paletas (popsicles) Michoacan-style!  Let’s also try a Classic Margarita.

(Dinner & Margaritas)

(Limited Hands On)

Sat. 4/2/15  6:30-9:00 

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

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

4 openings available

$75.00

CCKC Dean of Deliciousness Delia Hernandez

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3665

Sun, Apr. 3, 2016 @ 12:00 PM
SWEET & SAVORY BISCOTTI, SCONES & CURDS
 

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

It’s a class that will elevate your baking skills as she shows you the secrets and short-cuts of baking delicious softer Biscotti that won’t break a tooth when you bite into it like those rock-hard versions.

You’ll work alongside Christina as she shows you how to modify classic Cream Scones using various fresh, frozen, and dried fruits as well as a savory Cheese and Herb Scone. (You’ll be taking a batch of scones dough home to bake and show off to your family too! You’re welcome.)

Then you’ll learn fundamental techniques as she demonstrates how to make tasty Lemon & Orange Curd dessert spreads for topping your warm scones.

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

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

 (Limited Hands On)

Sun. 4/3/16   12:00-3:00 

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!

17 openings available

$50.00

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3666

Sun, Apr. 3, 2016 @ 12:00 PM
TAGINE COOKING: MOROCCAN COOKING VESSEL
 

A rich farmland and an abundance of fine ingredients combine to make Morocco a culinary mecca. Morocco offers one of the most diverse cuisines in the world – with Middle East, Mediterranean, African, Iberian and Jewish influences.

Tonight, we’ll use some of the many rich spices extensively used in Moroccan cuisine as Chef Richard McPeake demonstrates cooking with a Tagine.  While stews are the most popular and well-known food to make in these tall, conical cooking vessels, the tangine is also perfect for tender rice and couscous and bean dishes. 

Our exotic menu will consist of three different proteins used in the classic tagine.  Beef Tagine with Tomatoes and the ancient grain called Farro with Caramelized Sweet Onions, Chicken Tagine with Chickpeas and Mint, and finally, Moroccan Lamb Tagine with Raisins, Almonds and Honey. 

(Tasting) 

(Demonstration Class) 

Sun. 4/3/16  12:00-3:00 

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!

15 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3704

Sun, Apr. 3, 2016 @ 4:30 PM
9-WEEK PRO SERIES I (DAY 2- MEATS)
 

PRO-SERIES I: Cooking Fundamentals for the Serious Cook

 (Hands On)

DAY 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. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).  

See complete course descriptions below.

Sundays - 3/20, 4/3, 4/10, 4/17, 4/24, 5/1, 5/15, 5/22, 5/29

4:30-7:30

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 receive a Pro Series student discount to purchase additional Pro Series Cookware in our Kitchen Store   

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

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

 (Spouse or significant other may join us at 6 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

15 openings available

$1125.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3667

Sun, Apr. 3, 2016 @ 6:30 PM
MAKING "NEW YORK STYLE" PIZZA WITH STONEWALL INN'S JOE KIELTYKA
 

When Kansas City landmark restaurant “The Stonewall Inn” closed after 34 years, I watched a slice of real Americana slip through our collective fingers. There was nothing like it in our city and probably never will be again. Housed in one of Lenexa ’s earliest farmsteads, its ambiance was warm and inviting and the staff made it their job to surround you with a sense of belonging from the moment you stepped inside. However, there is no need to be too nostalgic my friends … because the heart and soul of The Stonewall Inn is right here in our kitchen tonight!

Come spend an evening with Stonewall Inn proprietor and cook, Joe Kieltyka, and learn how to make the Inns’ famous “Real New York Pizza.” (Not to be confused with New York-STYLE pizza. Joe, a native of Yonkers, New York , wants to be clear on this point!!) You’ll be up and cooking alongside this charming, talented and very entertaining man as you learn the secrets to his delicious pizza dough and whip up a batch of your very own to take home! (Our staff took a private lesson from Joe and we were blown away by his authenticity, knowledge and “under-the-radar” humor!)

You’ll discover how to make Joe’s understatedly perfect pizza sauce which you’ll use to create your own “no-fail” personal pizza to eat straight out of the oven! We’ll also learn the how-to’s for his famous salad dressing. A sure-fire authentic culinary experience you are simply not going to find anywhere else but here. I wouldn’t miss it for the world!

(Tastings & Take-Home Pizza Dough)  

(Hands On)

Sun. 4/3/16   6:30-9:00 

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

10 openings available

$65.00

Joe Kieltyka

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3668

Mon, Apr. 4, 2016 @ 6:30 PM
JUNIOR CHEFS ACADEMY: HOME-COOKED ASIAN FAVORITES
 

How about some flavorful, fresh home-cooked Asian cuisine? Yeah, we think it sounds good, too!

Send your young chefs (ages 9-14) over to our kitchens for an interactive, hands-on Asian cooking class with Chef Yvette Hirang. Working in the kitchen alongside this fun and energetic professional, the kids will acquire lots of great cooking skills and techniques throughout the class and learn about Asian ingredients, spices and flavor profiles as they prepare: Spring Rolls and Dipping Sauce, Cashew Chicken over Steamed Rice, Chow Mein, and for dessert, Mochi.

(Tasting) 

(Ages 9-14)     (Hands On) 

Mon. 4/4/16  6:30-9:00

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

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

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

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

13 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3705

Mon, Apr. 4, 2016 @ 6:30 PM
PRO SERIES II (DAY 3-PASTA)
 

PRO SERIES II: MORE COOKING FUNDAMENTALS FOR THE SERIOUS COOK!

(Hands On)

DAY 3

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

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

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

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

Mondays beginning 3/21, 3/28, 4/4, 4/11, 4/18, 4/25, 5/2, 5/9, 5/16

6:30-9:30

Series fee - $1125 

Includes tastings, toque, 2.75-qt. stainless steel Sauce Pan from our CCKC Pro Series Cookware line. (Valued at $86) and Pro Series student discounts on chef jacket and additional Pro Series Cookware available in our Kitchen Shop.

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

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

DAY 1: THE ART OF SMALL PLATES & APPETIZERS

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

DAY TWO: SALADS 

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

DAY 3: PASTA 

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

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

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

DAY 5: POULTRY 

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

DAY 6: SOUPS & STOCKS 

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

DAY 7: BREADS and ROLLS

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

DAY 8: DESSERTS

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

DAY 9: FINAL DINNER COMPETITION

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

 

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

12 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3622

Tue, Apr. 5, 2016 @ 6:30 PM
FABULOUS FRESH PASTA-WITH TWO SAUCES
 

There is no substitute for fresh pasta in your favorite recipes. So, let's learn as expert culinary instructor, Daniela Mancinelli Abel, teaches you the steps to making homemade egg past. It's so easy that you'll be able to whip up some of your own Italian love at home - handmade past love, that is!


Throw an apron on and practice the “well” technique as you make classic Linguine as well as Ricotta Gnocchi (a lighter version of classic Potato Gnocchi).  Daniela will also teach you how to make her family’s Vodka Pink Sauce and Marinara Sauce.  As if this isn’t enough Italian love for one night, you will also make a Ricotta and Spinach Tortellini that can be taken home with you. Lots of tastings! Lots of pasta love all around!  


(Tasting & Take-Home Tortellini)  

(Hands On)

Tues. 4/5/16    6:30-9:00  

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

 

14 openings available

$65.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3633

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

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

(Hands On)

Wed. 4/6/16  6:30-9:00

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

12 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3669

Thu, Apr. 7, 2016 @ 6:30 PM
DINNER A LA FANCY!
 

Making fancy dinner food that isn’t all that “fancy” to make!  Learn from an expert Chef, Jesse Vega, who is passionate about sharing what he knows as you make Charred Pineapple Balsamic Vinaigrette, Chicken Saltimbocca, Oven Roasted Vesuvio Potatoes and Sautéed Vegetable Medley.  And for dessert, savor delightful Strawberries Grand Mariner. What a menu-a la fancy!

(Tasting)

(Limited Hands On)

Thurs. 4/7/16  6:30-9:00 

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

18 openings available

$65.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3671

Fri, Apr. 8, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! DATE NIGHT IN THE PIZZA KITCHEN
 

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

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

(Tasting & Wine) 

(Hands On) 

Fri. 4/8/16  6:30-9:00  

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

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

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

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

 

 

12 openings available

$75.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3662

Sat, Apr. 9, 2016 @ 10:00 AM
LI'L KIDS: BAKE IT UP WITH GIRLS & DOLLS! - Moved from 4/2
 

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!).

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

Take-Home Pie and Mini-Pie)  

(Ages 5-8)   (Hands On)

Sat. 4/9/16   10:00-12:00

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

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

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

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

0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3672

Sat, Apr. 9, 2016 @ 10:00 AM
COOKWELL: GLUTEN-FREE 101
 

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.

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!)  

Tonight, Katie will show you her tips and secrets to creating 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)

 (Limited Hands On)

Sat. 4/9/16  10:00-12:30 

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

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

 

10 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3673

Sat, Apr. 9, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MEXICAN TAMALAS 101 WITH THE LARA SISTERS
 

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)! 

(Dinner & Margarita) 

(Hands On) 

Sat. 4/9/15  6:30-9:00

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

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

4 openings available

$75.00

Vicky & Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3674

Sat, Apr. 9, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! SUNDAY DINNER IN "LITTLE ITALY"...EVEN THOUGH IT'S SATURDAY!
 

Some of my best meals have been in those little Italian restaurant in the Italian neighborhoods of New York and Boston.  Chef Sandy DiGiovanni’s will show us how it’s done, Fuggedaboutit.  

Regardless of where you sit down to eat, on Sundays it is the time for relaxing—and for many of us, the one chance we have every week to gather around the table with loved ones. Sandy will share some of her favorite recipes such as Caponatina di Melazane, Panzanella, Risotto with Saffron and Pancetta, Osso Bucco and Nana’s Baba Cake (Italian Rum Cake). We’ll end the evening around the table together dining and celebrating our success.  

(Dinner & Wine)

(Limited Hands On)

Sat. 4/9/16  6:30-9:00 

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

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


14 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3675

Sun, Apr. 10, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "ACE OF CUPCAKES" COMPETITION!
 

This class hits the ground running as far as popularity goes. In it you will learn the art of baking and decorating cupcakes and then use your new-found crafty skills to compete for the “Ace of Cupcakes” Award!   

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

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

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

(Ages 9-14)  (Hands On) 

Sun. 4/10/16   10:00- 1:00

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

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

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

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

0 openings available

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3676

Sun, Apr. 10, 2016 @ 11:00 AM
BBQ: WORLD FLAVORS ON THE GRILL
 

As part of our Midwest Barbecue Institute  program, this class will focus on taking a tour of grilling around the world! In this fun 3-hour class, you'll learn some new exotic grilling flavors to add to your current knowledge and be the hit of your next backyard adventure.

From South America we will create the flavors of their Famous Piri-Piri Chicken Wings, learning indirect grilling techniques.  The Best Beef Sates in Singapore will give us the chance to learn all about direct grilling.  For our grill roasting lesson, we’ll make Cheese Grilled Linquica-Portuguese Sausage, and Jerusalem will be our place to discover a de-constructed Middle Eastern eggplant salad.  We’ll travel to Melbourne, Australia to finish our tour with a Muscat-Grilled Pineapple with Sea Salt.

(Tasting) 

(Limited Hands On) 

Sun. 4/10/16  11:00-2:00

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

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

18 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3704

Sun, Apr. 10, 2016 @ 4:30 PM
9-WEEK PRO I SERIES (DAY 3-SEAFOOD)
 

PRO-SERIES I: Cooking Fundamentals for the Serious Cook

 (Hands On)

DAY 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. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).  

See complete course descriptions below.

Sundays - 3/20, 4/3, 4/10, 4/17, 4/24, 5/1, 5/15, 5/22, 5/29

4:30-7:30

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 receive a Pro Series student discount to purchase additional Pro Series Cookware in our Kitchen Store   

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

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

(Spouse or significant other may join us at 6 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

15 openings available

$1125.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3705

Mon, Apr. 11, 2016 @ 6:30 PM
PRO SERIES II(DAY 4-SIDE DISHES-INCLUDING GRAINS,RICE,BEANS)
 

PRO SERIES II: MORE COOKING FUNDAMENTALS FOR THE SERIOUS COOK!

(Hands On)

DAY 4

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

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

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

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

Mondays beginning 3/21, 3/28, 4/4, 4/11, 4/18, 4/25, 5/2, 5/9, 5/16

6:30-9:30

Series fee - $1125 

Includes tastings, toque, 2.75-qt. stainless steel Sauce Pan from our CCKC Pro Series Cookware line. (Valued at $86) and Pro Series student discounts on chef jacket and additional Pro Series Cookware available in our Kitchen Shop.

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

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

DAY 1: THE ART OF SMALL PLATES & APPETIZERS

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

DAY TWO: SALADS 

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

DAY 3: PASTA 

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

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

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

DAY 5: POULTRY 

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

DAY 6: SOUPS & STOCKS 

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

DAY 7: BREADS and ROLLS

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

DAY 8: DESSERTS

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

DAY 9: FINAL DINNER COMPETITION

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

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

12 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3677

Wed, Apr. 13, 2016 @ 6:30 PM
WAKE UP LITTLE SUSHI!
 

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


Sushi always delivers on flavor and fun so come learn what terms like “Nigiri,” “Temaki” and “Maki” mean and let’s get our sushi on!  Oishii! (That means “yummy” in Japanese!) You’re crazy if you think you can’t do it yourself!  Now you can make it in YOUR kitchen!

(Tasting) 

(Hands On) 

Wed. 4/13/16  6:30-9:00

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

0 openings available

$65.00

Yvette Hirang

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3688

Wed, Apr. 13, 2016 @ 6:30 PM
FEAST MAGAZINE PARTNERSHIP! A HEARTLAND "MAKERS" CLASS FEATURING LOCAL KC CULINARY ARTISANS
 

Special Partnership with FEAST Magazine!

MIDWEST FLAVORS COOKING SERIES: 

Featuring KC’s Leading Culinary Artisanal Treasures 

The contemporary "makers culture" emphasizes the learning and use of practical skills which have many of our talented young folks flocking to the cooking, crafting, and "making" skills that many of us missed out on in our youth, and which now are so important as we build (or continue to build) our homes and start families.  Thus, the “Makers culture.” 

We in the Midwest are a mere “stone’s throw” from these skills since so many can still be found in the kitchens of our Midwest families.  We can think of no better example of this philosophy than KC's own brother/sister entrepreneurial team of Ben & Jess Anthony ("Wood & Salt") who are committed to small batch organic and locally sourced spice blends, brines, rubs, infused sugars and finishing salts. They were with us recently for a class and we realized the true beauty of their work and the depth of their culinary knowledge. 

In addition, we couldn’t forget the culinary artistry of Chef Charlie Hammond with his newest passion – infused vanillas (“Vain Vanilla”). 

Tonight, they, along with some of their KC artisan friends (Tim & Laura Tuohy with KC Canning Co.; Leroy Shatto with  Shatto Milk, and the folks at Weib Dairy, Our Sassy Pantry and Goddard Farms, to name a few) will lead us in a cooking class focused on the bounty of artisanal products found in the Heartland.   These talented artisans believe that it's important to get the word out on the beautiful foods that are to be found right in our own backyard, so they will explore a menu that highlights local ingredients and purveyors that are indigenous to Kansas and Missouri.  Our bet is that you will not believe their passionate approach to food and life. It's a power-packed class brimming with culinary experience and acumen.  

Our evening will begin with a craft cocktail stirred up by Chef Charlie, and a three-pairing of some very special local cheese, preserves, and honey. Next, we'll learn about a Cascavel Rose Rubbed Roastede Beef served with a Chianti-based garnishing sauce, a beautiful side dish of Turnips au Gratin, Sauteed Onions, and Smoked Peppercorns in a Cream Sauce, and more. Dessert will leave you tapping your shoes together and wishing for just one of these folks to cook for you in your own home!  

And, if that's not enough talent in the house, FEAST Publisher, Catherine Nevill, will be with us this evening weighing in and social marketing the class LIVE to their readership.

Poise your pen for great information, recipes, fantastic tastings, wine (of course!), and gifts! Now, there's a value for ya!   

(Demonstration Class)

Wed 4/13/16  6:30-9:00 

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

16 openings available

$60.00

Taught By Passionate KC Heartland Makers

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3678

Fri, Apr. 15, 2016 @ 6:30 PM
BBQ-FLAVORFUL WEEKEND NIGHTS! COUPLES COOK TUSCAN FLAVORS ON THE GRILL
 

As part of our Midwest Barbecue Institute program, we're stirring a little romance on the grill tonight as out senses take a journey to the luch green rolling hills, bucolic vineyards, and old-world charm of Tuscany.

The words “Tuscan” and “grilling” just seem to go together naturally! The Tuscan grill is all nuance with minimal interference on the natural flavor of the primary ingredient. There are no sweet barbecue sauces to overwhelm the senses … no sweet-and-sour glazes to interfere with the fire-roasted flavors of Tuscany. Marinades and natural flavors are important, but they are lighter and comprised of only a handful of really good ingredients: olive oil, citrus, wine, garlic, a few herbs and some aged balsamic.

Tonight, under the tutelage of two grilling pros, Professional Chef Richard McPeake and Bruce Campbell, our cooking duos will learn all about fire-roasting as we cook directly on the hot coals of the grill – searing the grilled meat in the traditional old-world Sicilian style of cooking.

Our menu has been designed especially for two, starting with Grilled Asparagus Wrapped with Prosciutto and drizzled with Citronette, a light and versatile lemon dressing. We’ll explore the joy of grilling flavorful vegetables as we learn how to create Grilled Fennel with Sambuca and Grapefruit Salad as well as Grilled Eggplant Rollatini (stuffed, rolled and grilled!) with Goat Cheese and Pesto. We’ll sear directly on the coals as we make Fire-Roasted Tuscan Skirt Steak and we’ll learn how to grill-press a Brick-Grilled Butterflied Chicken. If that doesn’t excite you, then know that you’ll also learn how to “spatchcock” a whole chicken! (Hope no-one gets hurt!!). Plus perfectly paired wines. 

Don't worry now, folks.  We'll have something sweet and sensational to round out tonight's menu. What a fabulous class for your and your favorite cooking partner to take together!

(Dinner & Wine) 

(Limited Hands On)

   Fri. 4/15/16 6:30-9:00

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

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

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

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

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

16 openings available

$75.00

Richard McPeake & Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3679

Sat, Apr. 16, 2016 @ 10:00 AM
COOKING WITHOUT RECIPES
 

Got your attention, didn’t we? Yes … we are absolutely serious about this class and so is Chef Jim Tinkham, instructor extraordinaire. 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!

Join us this morning as we learn a great deal about food while Chef Jim teaches us some basic guidelines and techniques for learning to cook instinctually – without recipes.  It’s kind of an "Iron Chef" thing but with a “cheat sheet!” We’ll learn about flavor combinations, flavor profiles and how to build flavors; starting with an ingredient such as salmon or chicken and knowing which way to go with it. We’ll identify the essential pantry items you need to have around to help you on this new adventure in cooking! Once we have all these tools under our belt, we’ll roll up our sleeves, don the aprons and start cooking “instinctively” given some ingredients Chef Jim provides.

(Tasting)  

(Hands On)

Sat. 4/16/16  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!

 

8 openings available

$65.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3727

Sun, Apr. 17, 2016 @ 10:00 AM
LI'L KIDS: SUPERHERO COOKING FOR SUPERKIDS!
 

Calling all Super Heroes! We need you in a “Flash” at Super Hero Headquarters (aka The Culinary Center of Kansas City™) for a SMASHING good time in the kitchen as we pay tribute to our favorite Super Heroes.

Our Lil’ Chefs (ages 5-8) and their adult cooking partners will work together as a “dynamic duo” under the experienced watchful eye of mild-mannered culinary instructor Margo Mikkelson.  She will show us some basic superpower culinary skills such as mixing, measuring and knife skills, using kid-friendly tools. Then we’ll leap in a single bound and make Bat Girl’s crime-fighting Fabulous Fish Sticks faster than you can say “One-Two Punch”.

Next, you’ll make boring vegetables “explode” into Ironman’s Victorious Veggies, and finally, we’ll call upon our “super powers” when we create Hulk’s powerful Banana Trifle.

Your mission, if you choose to accept it, will be to sign up for this class right away! (Capes optional, but definitely bring your camera to capture the fun!)

(Lunch)  

(Ages 5-8)   (Hands On)

Sun. 4/17/16  10:00-12:00

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

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

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

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

9 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3704

Sun, Apr. 17, 2016 @ 4:30 PM
9-WEEK PRO I SERIES (DAY 4-VEGETABLES)
 

PRO-SERIES I: Cooking Fundamentals for the Serious Cook

 (Hands On)

DAY 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. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).  

See complete course descriptions below.

Sundays - 3/20, 4/3, 4/10, 4/17, 4/24, 5/1, 5/15, 5/22, 5/29

4:30-7:30

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 receive a Pro Series student discount to purchase additional Pro Series Cookware in our Kitchen Store   

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

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

(Spouse or significant other may join us at 6 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

15 openings available

$1125.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3681

Mon, Apr. 18, 2016 @ 6:30 PM
MARVELOUS MIDDLE EASTERN COOKING
 

Come prepared to learn the basics of Middle Eastern cooking and cuisine with Instructor Christine Rossi.  Christine learned how to cook from her Syrian-born grandmother, and she is ready to share with you the stories, traditions, and recipes that she grew up with in her Middle Eastern kitchen. 

As you learn the basics of Middle Eastern cooking and cuisine, your senses will experience the sights, sounds, and smells of bright, vibrant, and aromatic traditional Syrian dishes. We’ll begin with Tabbouleh Salad, a healthy and delicious Burghul and Parsley Salad topped with olive oil and Fresh Lemon, Stuffed Zucchini with Yogurt (stuffed with meat, rice and spices), Syrian Lamb Burgers with pita bread and spices, Syrian Rice, and ending with delicious Baklava bites for dessert – who can resist a bit of this! Don’t miss this rare opportunity to try your hand at creating these wonderful dishes!

(Tasting) 

 (Limited Hands On)

Mon. 4/18/16  6:30-9:00 

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

15 openings available

$55.00

Christine Rossi

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3705

Mon, Apr. 18, 2016 @ 6:30 PM
PRO SERIES II (DAY 5-POULTRY)
 

PRO SERIES II: MORE COOKING FUNDAMENTALS FOR THE SERIOUS COOK!

(Hands On)

DAY 5

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

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

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

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

Mondays beginning 3/21, 3/28, 4/4, 4/11, 4/18, 4/25, 5/2, 5/9, 5/16

6:30-9:30

Series fee - $1125 

Includes tastings, toque, 2.75-qt. stainless steel Sauce Pan from our CCKC Pro Series Cookware line. (Valued at $86) and Pro Series student discounts on chef jacket and additional Pro Series Cookware available in our Kitchen Shop.

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

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

DAY 1: THE ART OF SMALL PLATES & APPETIZERS

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

DAY TWO: SALADS 

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

DAY 3: PASTA 

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

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

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

DAY 5: POULTRY 

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

DAY 6: SOUPS & STOCKS 

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

DAY 7: BREADS and ROLLS

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

DAY 8: DESSERTS

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

DAY 9: FINAL DINNER COMPETITION

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

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

12 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3648

Tue, Apr. 19, 2016 @ 6:30 PM
ONE ITALIAN SAUCE-MANY MEALS
 

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

Working alongside Daniela, you will learn the art of making a classic Marinara to take home with you.  Then she will walk you through several dishes - Pasta Fagioli, Chicken and Peppers, Steak and Onion Hoagie, and more. Carry on a bit of authentic Italian history in your own kitchen! Buon Appetito! 

(Tasting) 

(Limited Hands On)

Tues. 4/19/16   6:30-9:00

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

16 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3682

Wed, Apr. 20, 2016 @ 6:30 PM
ONE FISH, TWO FISH....COOK FISH, EAT FISH!
 

Learn the fundamentals of cooking with fish with Chef Jim Tinkham.   You’ll enjoy his laid-back style of teaching and his sensational recipes! 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 work alongside Chef Jim and make delicious, easy-to-recreate recipes including Pan-Seared Salmon with Mushrooms, Spinach and Balsamic Honey Glaze, Crispy Tilapia Cutlets, and others. We’ll sit down to dinner at the end of the evening to celebrate our accomplishments.

(Tasting) 

(Hands On) 

Wed. 4/20/16  6:30-9:00 

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

10 openings available

$65.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3683

Thu, Apr. 21, 2016 @ 6:30 PM
WINE 101 WITH CERTIFIED SOMMELIER BRENT GRIDER
 

So you want to learn about wine, do you?  This class is designed for those with a new found appreciation for one of the world’s oldest beverages.  Learn from scratch (or refresh your skills) with certified Sommelier Brent Grider (also Director of Restaurants & Bars for Starwood Hotels & Resorts). 

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

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

(Wine Tastings & Snacks)  

(Demonstration Class)

Thurs. 4/21/15   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!

6 openings available

$65.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3684

Fri, Apr. 22, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! CLASSIC STEAK HOUSE DINNER
 

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 learn to be Kitchen Maestro’s in your own kitchen.

Chef Vega is the consummate professional, passionate about sharing some of his favorite recipes: Salted Russet Potato with Steak Butter, Asparagus with Hollandaise Sauce, Peppercorn and Herb Grilled Steak with Pinot Noir Steak Sauce.  For dessert, we’ll prepare a fabulous Fresh Fruit with Sabayon Sauce. Just imagine the luscious flavors, delicious aromas, and tantalizing tastes you’ll experience tonight! 

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)  

(Limited Hands On)

Fri. 4/22/16  6:30-9:00 

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

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

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

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

8 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3685

Fri, Apr. 22, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! SERGIO'S SOUTHWEST KITCHEN
 

Not just a geographic area, Southwestern cuisine is actually a unique balance of spices and simple ingredients like corn, chilies, tomatoes, avocado and beans which, when combined in just the right way, produce vibrant flavors, earthy aromas and memorable dishes. Because Southwestern cuisine draws from many regional diverse cultures (Mexican, Spanish, Native American) the blending of tastes, smells and sights may seem daunting.

Fear not, Chef Sergio Lara is here to take the guesswork out of the ingredients used to create “Southwestern” fare and teach you some excellent culinary skills as you work together to make fabulous dishes such as Tomato Tortilla Soup, Smokey Duck with Mango Pico de Gallo, Horseradish Potatoes (an elegant, hearty side dish), Corn & Wild Rice Pancakes (love the crunch!), and Capirotada (a syrup-coated bread pudding with an unusual layer of cheese!). We’ll make dinner together and enjoy a special Southwestern cocktail as well!

(Dinner & South 0f the Border Libation) 

 (Hands On)

Fri. 4/22/16  6:30-9:00 

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

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

18 openings available

$75.00

Sergio Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3686

Sat, Apr. 23, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: THE PIZZA KITCHEN
 

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

(Tasting) 

 (Hands On)  (Ages 9-14)

Sat. 4/23/16  10:00-12:30

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

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

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

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

14 openings available

$50.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3722

Sat, Apr. 23, 2016 @ 10:00 AM
LI'L KIDS: MAY THE FORKS BE WITH YOU! CULINARY JEDI KNIGHTS IN THE PASTRY KITCHEN!
 

Join us today in a galaxy far, far away … oh, too far? Okay then, how about joining us right here in our Galactic Kitchen as our Lil’ Culinary Jedi Knights (ages 5-8) explore some out-of-this-world cooking fun with culinary instructor Margo Mikkelson.

Margo will challenge our young Jedi Masters (and their adult cooking partners) as we learn how to prepare some tasty sweets including Princess Leia Danish ‘Do’s (a great “anytime” snack that really looks like Princess Leia’s cool hair) and R2-D2 Treats … frozen goodies that were discovered in a freezer at an abandoned rebel base. We’ll also learn to make delicious Wookie Cookies (what Wookie wouldn’t love these yummy morsels!) to enjoy with our Frothy Hoth Chocolate Coolers.

“Use the force,” young Padawan, and take this culinary journey with us through the swamps of Dagobah and the ice realms of Hoth! This IS the class you’re looking for!

(Tastings) 

(Ages 5-8)   (Hands On)

Sat. 4/23/16   10:00-12:00

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

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

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

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

9 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3687

Sat, Apr. 23, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! CALIFORNIA WINE COUNTRY DINNER
 

California Wine Country”.  These 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, and Oven Roasted Vegetables. We'll finish with 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) 

 (Hands On)

Sat. 4/23/16  6:30-9:00 

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

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

2 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3689

Sat, Apr. 23, 2016 @ 6:30 PM
BBQ-FLAVORFUL WEEKEND NIGHTS! SPRINGTIME PATIO PARTY-PLAYING WITH FIRE!
 

In this Midwest Barbecue Institute program class, you can bring a friend and learn how to create some state-of-the-art grilled appetizers, in a fun party atmosphere. You'll be entertaining on your patio in style, my friends. 

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

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

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

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

(Dinner & Cocktail Tastings)

(Hands On) 

Sat. 4/23/16  6:30-9:00 

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

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

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

10 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3690

Sun, Apr. 24, 2016 @ 10:00 AM
LUCY & ETHEL'S CANDY WORKSHOP
 

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)  

(Limited Hands On)

Sun. 4/24/16 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!

14 openings available

$60.00

Shannon Hartnett & Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3691

Sun, Apr. 24, 2016 @ 10:00 AM
BBQ - THE THRILL OF THE GRILL-GRILLING 101
 

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

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

(Tasting) 

(Demonstration Class)

Sun. 4/24/16  10:00-2:00  

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

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

16 openings available

$80.00

Richard McPeake & Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3704

Sun, Apr. 24, 2016 @ 4:30 PM
9-WEEK PRO I SERIES (DAY 5-MOIST HEAT COOKING)
 

PRO-SERIES I: Cooking Fundamentals for the Serious Cook

 (Hands On)

DAY 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. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).  

See complete course descriptions below.

Sundays - 3/20, 4/3, 4/10, 4/17, 4/24, 5/1, 5/15, 5/22, 5/29

4:30-7:30

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 receive a Pro Series student discount to purchase additional Pro Series Cookware in our Kitchen Store   

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

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

(Spouse or significant other may join us at 6 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

15 openings available

$1125.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3700

Sun, Apr. 24, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK "FLORIBBEAN" CUISINE moved from 4/30
 

Grab your honey (and your sunglasses!) ‘cause we’re heading to Key West! This eclectic and bustling city is somehow more Caribbean than Floridian. Its plethora of transplanted artists, writers, hippies and of course, chefs work very hard to keep it that way too!  Bikes are the norm weaving their way through colorful streets.  Happy hours and the elusive “green flash” are a must, with the general move afterwards towards dinner, usually under the canopy of lights strung from tree to tree and ALWAYS centered around the ocean. 

"Floribbean" Cuisine is heavily influenced by immigrants from Haiti, the Bahamas, Jamaica, Cuba, and even South America, and emphasizes extremely fresh ingredients and complex medleys of spices, seafood and poultry, and a generous use of fresh fruit and tropical citrus, all with an unpretentious and natural presentation style.  

Let’s catch the “Keys Disease" - that sudden desire to cut ties with home and move to “the Keys” - and learn about the components of  "Floribbean" cuisine.  Chef Jim Tinkham will take us there. 

We’ll begin with a little toddy reminiscent of the famous St. Germain Restaurant and then move to an appetizer of Ceviche Cocktail Martinis.  Next, Pan-Seared Baramundi with a Mango Jalapeno Salsa, Braised Asparagus Spears with Prosecco Vinaigrette, and finally Key Lime Pie Shooters.   Yeah, Mon!

(Tasting & “Floribbean” Cocktail) 

 (Hands On)