REZCLICK ONLINE RESERVATION SOFTWARE




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

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Event/Date Description Openings/Price/Location
4599

Tue, Sep. 19, 2017 @ 6:30 PM
SU-SU-SUSHI-O!!
 

Let’s learn how to make sushi!  One of our most popular classes will be taught this evening by Chef Yvette Hirang who will show us the fundamental skills needed to make the basic types of rolls and get you “rollin’” yourself with some hands-on action. 

We’ll also learn the basics about sushi rice, the ingredients used with sushi such as wasabi and pickled ginger, how to safely store fish and where and how to buy sushi grade fish.  We’ll learn hand-rolling techniques and presentation of our sushi!  Sushi always delivers on flavor and fun, so come learn what terms like “Nigiri,” “Temaki” and “Maki” mean, and let’s get our sushi on! Oishii! (That means “yummy” in Japanese!)

Who said you can’t find great sushi in the Midwest? Now you can make it in YOUR kitchen! You’ll get to try your hand at making sushi as well and you’ll taste several types of sushi like Inside-out Roll, Spicy Tuna Roll, and California Roll!  You’re crazy if you think you can’t do it yourself! Note: This is a basic skills class for beginners.

(Tasting)

Hands On 

Tue. 9/19/17   6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$65.00

Yvette Hirang

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4601

Wed, Sep. 20, 2017 @ 6:30 PM
NO LONGER AVAILABLE KICK-BUTT PARTY FARE
 

Tired of the serving the same old tired appetizers at your get-togethers? If the answer is yes, this is the class for you!

The secret of great home cooks and chefs everywhere is interesting recipes that include a great mixture of flavors and textures, and tonight’s instructor, Chef Jesse Vega, will show you how to do just that from a chef’s point of view. You’ll garner a powerhouse of cooking techniques from this delightful instructor like seasoning, pan-grilling, baking, frying, roasting and pan glazing – plus, presentation ideas that will make these dishes shine. 

Our “small plate” party food menu includes fabulous recipes like  Steak Satays over salted Yukon Gold Potatoes and Asparagus with a gorgeous balsamic glaze on top, Steak House Mushroom Caps stuffed with Blue Cheese and Grilled Baguette (sounds interesting!), a twist on ordinary Onion Rings (ok, they’ll be made with beer!), and more.

Whaddya' say? Let’s get this party started!

(Tasting)

Limited Hands On 

Wed. 9/20/17   6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$55.00

Jesse Vega

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4602

Thu, Sep. 21, 2017 @ 6:30 PM
NO LONGER AVAILABLE GIRLIE GATHERING! "SHABBY CHIC" AND OTHER CREATIVE TABLE DESIGNS ON A DIME!
 

We’re going to have some big-time fun in this unique 'girls-only' class as we recycle, repurpose and reinvent beautiful Fall tablescape designs!

Here to inspire and educate is none other than Larry Wheeler, the “Director of Ambiance” at the Intercontinental Hotel on the Plaza. Larry is an excellent instructor of creative table design (Plus, he’s a hoot!), with a knack for using items that are easily found and making them into marvelous works of art. You know what I’m talking about…those items that are found at the “dollar store,” or in the back of your closet … all recycled and, perhaps “kitchy” things, that all us “penny pinchers” can afford … mis-matched silverware, wine bottles, autumn leaves, old Christmas lights, jars and bottles, tin cans, recycled greeting cards, old windows, chairs and shutters – you get the idea! He’ll show us creative, inventive ways to use “found” and “cheap-ass” items that will have your guests “oohing & ahhing” at your artistic abilities! Wait till you see what his creative mind can teach you to make out of ordinary items! 

Our CCKC chefs will also “play along” as they fill our dinner plates with repurposed leftovers.  (Just kidding.  We’ll enjoy a great dinner! We’re a culinary center, for goodness sake!) And, of course, you’ll go home with the recipes!

Food, fun, decorating tips, lots of humor, and hangin’ out with a fun group of like-minded “cheap” gals.… I didn’t mean it that way…I meant you were cost conscious. [insert smile] 

(Dinner)

Demonstration Class 

Thu. 9/21/17   6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$55.00

Larry Wheeler

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4720

Fri, Sep. 22, 2017 @ 11:00 AM
"POP-UP" LUNCH AT THE CCKC - AUTHENTIC MEXICAN STREET TACOS
 

Do you miss our Tuesday Lunch?  Yep, we thought so.  We promised to schedule an occasional Pop-Up Lunch for old time's sake and so we can palaver with our "besties!"  So... join us today, Friday, September 22 (... yes, we know it's not on a Tuesday but hey, Friday is a fun day, too!) anytime between 11:00 and 1:30 for our "open to the public" Pop-Up Lunch, where our chefs flex their culinary muscles in the form of an incredible lunch... at a great price of $12.95 (plus tax).  Can't beat it, folks!

You can register (and pay) in advance here if you like and avoid the line that day OR you can walk-in on Fri., September 22 between 11:00 and 1:30. 

If you are attending with other people who are registering separately, please note that in the Comments box at checkout that you'd like to sit together (and give us the total number in your party)!  If you know when you plan to arrive, let us know that in Comments. And note there also if you want the order 'to-go'. Thanks!

Authentic Mexican Street Tacos

Tacos al Pastor
(Roasted pork, pineapple and other goodness served in

homemade corn tortillas. Hey, we don’t fool around.)

Spanish Rice & Beans

Homemade Chips 'n Salsa

Mexican Flan

~~~~

* Add a Mexican beer....... if you dare. 
(It's Friday, for heaven's sake)

* We can serve lunch "to go" if you like.

* See you on Friday, September 22!  Come hungry!

92 openings available

$12.95

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4577

Fri, Sep. 22, 2017 @ 6:30 PM
NO LONGER AVAILABLE TASTES OF THE PHILLIPINES: AN AUTHENTIC KAYAMAYAN BOODLE DINNER
 

NOTE: This class was moved from Fri. 9/1/17.

Ok, ok…..we know what you’re thinking! What the heck is a Kamayan Boodle Fight??  Let us explain.

This special type of meal is an interactive Asian-influenced dining experience that’s all the rage right now. Its roots are in the Philippine military’s style of eating in which soldiers dined together during downtime on food spread out on banana leaves.  It was meant to symbolize camaraderie and equality while enjoying of lots and lots of delicious food. 

Traditionally the food is eaten with the hands only – no spoons, forks, or knives. Today, this family-style way of eating has progressed into a popular Filipino mainstream culinary trend, now called Kamayan, where friends and family gather together to enjoy this fun way of eating.

Tonight’s instructor and native Filipino, Chef Yvette Hirang, will recreate this unique dining experience as she shows you how to prepare several authentic dishes that will make up our feast.  Sit back and relax as Chef Hirang teaches fundamental culinary skills to make delicious Pinoy dishes like Chicken Adobo, Grilled Eggplant, deep-fried whole Tilapia with a chopped tomatoes and red onions, Pancit (Asian noodles), braised Beef Caldereta, and several other side dishes. You’ll also learn to make perfect white rice that will accompany the meal. 

Then, the boodle fight fun begins as the food is laid out on the table and you gather around with new friends to experience this distinctive hands-on eating experience. Napkins included…and yes, we’ll have utensils, if you like!  We wouldn’t want you to miss some amazing foods!  This is a fun class that you don’t want to miss!

(Dinner)

Demonstration Class 

Fri. 9/22/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4603

Fri, Sep. 22, 2017 @ 6:30 PM
COOKING FOR COUPLES - FOODS OF CALIFORNIA BAJA SUR
 

Join us for this special fun and interactive class for grilling “twosomes” featuring a Baja Tacos and some new twists on grilling. Seasoned grilling pro, Chef Richard McPeake (aka Educator of 'Que'), will focus on how to prepare some awesome recipes on your grill at home!

You and your sweetie will work in small groups and learn indirect and direct grilling using both gas and live fire grills as you create a variety of unusual Baja seafood tacos will take you straight to the Pacific coastline. Chef will share his secrets for high temperature grilling, handling and using hot peppers, how to make a quick and easy cream sauce, secrets to grilling using an indoor grill pan, outdoor grilling basics, “plancha” grilling tips, and lots more. 

We’ll concentrate on authentic Baja flavors as you learn to make Mango BBQ Mahi Tacos (A “New” twist on California Tacos!), Halibut Fish Tacos and homemade Guacamole sauce (using an “avocado cutter”),  Blue Corn Salmon Tacos with Orange Habernero Sauce (whoa!) and Baha-Style Grilled Tilapia and Corn Salsa and Lime Crema.

(Tasting)

Limited Hands On 

Fri. 9/22/17   6:30-9:00 

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

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

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

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

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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

12 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4604

Sat, Sep. 23, 2017 @ 1:30 PM
LI'L KIDS: LET'S MAKE CINNAMON ROLLS!
 

Get those aprons on and grab your li’l chef (ages 5-8)! We’re up to our ears in cinnamon and sugar and flour and butter as we turn into pastry chef teams! Today, we’re going to learn to make cinnamon rolls from scratch — TOGETHER!

All four hands will be mixing, kneading, shaping and sprinkling as we learn real baking tricks and techniques alongside culinary instructor, Laura Thomsen.  For added fun, we’ll add some extra dough to turn your batch of take-home cinnamon rolls into fun, edible shapes! Bake your batch the next morning and share your talents with the rest of the family (or not!)

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

Hands On 

Sat. 9/23/17   1:30-3:30 

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

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$85.00

Laura Thomsen

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4605

Sat, Sep. 23, 2017 @ 6:30 PM
NO LONGER AVAILABLE DINING AMONG THE VINES: CALIFORNIA WINE COUNTRY
 

With herbs and vegetables growing on doorsteps throughout California practically year-round, it is no wonder that California cuisine is ingredient-driven, emphasizing natural goodness, fresh fruits and vegetables, simplicity, and locality. The birth of artisanal cheese, breads and olive oils and the emergence of world class wines have inspired cooks to paint with a very broad palette.

Tonight, seasoned culinary instructor and Master Chef, Jason Bowers, will pay homage to the cuisine of California wine country. He’s designed a menu that will show why California cuisine arguably qualifies as the essence of modern American cooking.

Get ready for elegant dishes such as Pine Nut & Herb Crusted Red Snapper with a classy salad centered round an Heirloom Tomato Gastrique and pineapple.  The main course this evening will be Rack of Lamb with Chevre Demi Glace served alongside Roasted Yukons in a Garlic and Scallion Oil and a Balsamic Fennel & Leek Compote. As if that’s not enough, we’ll end with Jason’s version of Chocolate Flourless Cake with Vanilla Anglaise. 

You’ll get to help a bit with dinner too.  Whew!

(Dinner)

Limited Hands On 

Sat. 9/23/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$75.00

Jason Bowers

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4606

Sat, Sep. 23, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! CURRY FLURRY-FAVORITE INDIAN CLASSICS
 

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

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

We’ll start with Aloo Baigan and a Cardamom Shake, then, it’s on to the famous Chicken Tikka Masala with Cucumber Raita, Marsala Dal, and more.  All of these babies have a “knock-your-socks-off” flavor profile! No Indian meal (or class!) is complete without bread and no bread complements Indian cuisine better than Naan, a traditional flatbread that is utterly delicious!

(Dinner) 

Limited Hands On

Sat. 9/23/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!


6 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4608

Sun, Sep. 24, 2017 @ 11:00 AM
THE ART OF ROLLED FONDANT
 

This class is for all you “cake-decorating fools” out there … and, you know who you are! Learning the versatile art of rolled fondant is an important step for anyone who is serious about cake decorating.  After this class, you’ll have the art, well, “under your belt”, because you will have learned from a very talented cake decorator, Kay Maier, as she walks you through all the basics of making and working with fondant.

You’ll start by learning a tried-and-true recipe for homemade Marshmallow Fondant, ‘cause that store-bought stuff can get expensive! (And, we’re a cooking school, for heaven’s sake!)  She’ll then teach the correct way to roll out the fondant and cover a cake with it. We learn best by doing, so we'll continue with our rolling theme as you roll up your sleeves, roll out the fondant, and get some actual experience as we cover our very own take-home cake.

Next, we’ll color the remaining fondant and learn (and practice) some of the finishing touches like different trims, how to use cutters and other fondant tools, and how to make loops and bows that you can use to turn that special cake into a one-of-a-kind work of art.

(Snacks & Take-Home Mini-Cake)

Hands On 

Sun. 9/24/17   11:00-1:30 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

13 openings available

$60.00

Kay Maier

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4607

Sun, Sep. 24, 2017 @ 12:00 PM
NO LONGER AVAILABLE LEFTOVER MAKEOVER
 

Turn your leftovers into new meals for the entire week! Tired of wasting food or throwing it out before you can use it all?   Culinary instructor, Veronica Worley,  will show you how easy it is to make one dish on the weekend and use the leftovers to create different meals for the rest of the week!  She'll walk you through several meal plans.  This informative class is stuffed with great little tips to help you save time, money and frustration in your weekly meal planning! 

Veronica will work through easy schmeasy recipes that can turn into gems like Taco Soup and Green Beans, Ham and Potatoes, plus more ideas to make on your own later! You’ll leave with shopping lists, meal plans…and comfort in knowing you just found more time in your busy week! You'll get to help with some of the cooking today, too!

(Tasting)

Limited Hands On 

Sun. 9/24/17   12:00-2:30 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$50.00

Veronica Worley

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4609

Mon, Sep. 25, 2017 @ 6:30 PM
COOKWELL! GLUTEN-CONSCIOUS COOKING
 

Today’s class is for anyone who’s curious about living a “low gluten” or “gluten-free” lifestyle, or those who’ve been living this lifestyle and are interested in learning new recipes to add to their culinary arsenal.

More and more people are discovering that their physical ailments are a direct result of cooking with wheat, oats, barley or rye. Some people think that living a gluten-conscious lifestyle means sacrificing flavor, and that is simply not true. And, we have an expert in the house to prove it.

In addition to teaching you incredible recipes, experienced culinary instructor and healthy-cooking expert, Katie Newell, is in our kitchen armed with answers to many of your burning questions regarding a gluten-conscious diet. She’ll share important information about where gluten is hidden in your food, and the tricks and tips to avoid it, including ordering at restaurants where hidden gluten in food runs rampant. 

Today’s flavor-filled gluten-conscious menu consists of Shrimp Pad Thai (yes, you CAN have noodles!), “Breaded” Lemon Piccata, and a fresh Ginger-Peach Chicken with Creamy Eggplant Lentils. And, don’t worry, you can still enjoy a sweet treat at the end of your meals, so Katie is going to show you a fabulous “secret” gluten-conscious dessert that your whole family will adore. 

Youll be in good hands with Katie as your teacher she breaks the recipes down in bite-size, easy-to-understand morsels and explains everything so well that even the most inexperienced cook will walk away with much gained insight and the confidence to recreate these dishes at home. Youll learn all the methods and techniques so you can recreate everything in your own kitchen successfully! Bring your questions and come prepared to learn how to cook for your loved ones.

(Tasting)

Limited Hands On

Mon. 9/25/17  6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

12 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4610

Mon, Sep. 25, 2017 @ 6:30 PM
UNDERSTANDING BORDEAUX WINES
 

Some of the world’s finest wines are composed of varietal blends. Illustrious and complex, Bordeaux wines, made famous by this region of France, are among the world’s most collectible and age-worthy wines.  The goal of tonight’s wine lesson will help you get an understanding of the singular world of Bordeaux wines. It will also get you a little more comfortable in this section of your local wine shop or when ordering off of a wine list.


While there are both red and white Bordeaux, the name is primarily associated with the red wine blend.  Let’s sip, swirl, taste and learn the basics about Bordeaux wines. Which blends to choose with your meal….and why.   And, get to know the important appellations and producers. You’ll learn as an expert wine aficionado, Brent Grider, Beverage Manager and Sommelier for KC’s newest restaurant, Stock Hill, discusses this diverse wine.  


We’ll serve CCKC French-inspired “small plate” appetizers for you to enjoy as you mingle and sample different wine selections that range from delicious to delectable while Brent discusses this interesting wine.


(Wine Tasting & Appetizers) 


Demonstration Class 

 

Mon. 9/25/17   6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$65.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4611

Wed, Sep. 27, 2017 @ 6:30 PM
OUTSTANDING CHICKEN DISHES FROM AROUND THE WORLD...AND THEY'RE ONE-POT TO BOOT!
 

Could there be anything simpler than a one-pot dinner?  We don’t think so, either…..especially when it includes chicken.

Poultry is a staple in many households, and even though there are a million ways to prepare it, most folks end up using the same old recipes…..again, and again. That ends tonight as Chef Richard McPeake walks you through the steps to prepare fabulous one-pot chicken recipes that will come together in a snap.

This informative class will cover lots of fundamentals, plus some great recipes, too.  Get ready to learn culinary skills such as how to use a chef knife, how to fabricate chicken using poultry shears and seaming it into an 8-inch cut, the proper way to remove the backbone, how to utilize the cuts, plus a braising method that builds a flavor foundation by using aromatics. Wow! Once you have the basics down you can apply them to all kinds of variations on your favorite one-pot chicken meals. 

You’ll get lots of hands on time alongside chef as you practice what you’ve learned by preparing Chicken with 40 Cloves, and the ultimate one-pot meal, and Chicken Cacciatore. Both of these one-pot wonders make excellent weekday suppers because we know how super busy you are … especially this time of year! (Just think of the great make-ahead opportunities here PLUS … let’s talk leftovers!!!)   

These are simple culinary gems that your family and friends will rave about, and … BONUS! … clean-up is a breeze because, well, there is only ONE pot!

(Tasting)

Hands On 

Wed. 9/27/17   6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

9 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4612

Fri, Sep. 29, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE CATCH OF THE DAY
 

It’s Friday night…so let’s have a whale of good time learning all about the fundamentals of fish cookery…and getting our hands in on the action, too. Isn’t it about time you learned how to cook fish properly? 

Tonight, you’ll receive an ocean of information from an accomplished culinary instructor with mad cooking skills, Chef Jason Bowers. He’ll cover everything from fish identification to the various cuts, buying rules, fresh versus frozen, handling techniques, safety considerations, storage essentials, cleaning, prepping procedures, cutting techniques including cutting of a whole fish and handling of the fillets,  cooking temperatures, and the four  basic cooking methods applicable  to fish and seafood—baking, steaming, pan-frying and grilling. He’ll also share his tips to make your way around the fish department at the store as well as how to cook your fish once you get it home. 

These fishy fundamentals will be taught as Chef Jason teaches you how to make a variety of mouthwatering recipes.  He’ll start with a Hawaiian classic Ahi Tuna Poke for your appetizer, then move on to demonstrate sautéing techniques as he prepares Sautéed Tilapia with a most excellent Rusty Nail Cream Sauce.  From there, you’ll learn the proper way to sear Salmon, and more.  

In addition to our fish dishes, you’ll learn some interesting sides that pair well with tonight’s menu – Pasta with a Cajun Cream Sauce, Curry Rice Pilaf and Anise & Ginger Carrots. 

You’ll get some cooking time next to this fun and engaging chef, too. A very informative class and a must for all those serious about cooking with fish.

(Tasting)

Limited Hands On 

Fri. 9/29/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

16 openings available

$75.00

Jason Bowers

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4613

Sat, Sep. 30, 2017 @ 10:00 AM
ARTISANAL BREADMAKING: FRENCH COUNTRY BOULE AND PAIN A L'ACIENNE
 

The seasons are changing, which means it’s the perfect time to fire up the oven and do some baking! Let’s do it together today with our “coolest” baking instructor, Paul McCool (see what we did there?!).

Paul’s love for baking has spanned the globe. Literally! He’s baked his way across the world from here to South Africa!  He’ll share his talents and time with us today as he teaches us how to make, and bake, beautiful artisanal breads from France!

We’ll start today's 3-hour class off with French Country Boule, complete with a surprise ingredient that will enhance it’s rustic flavor! Then you’ll dust yourself off and roll up your sleeves to create Pain a l’Ancienne, new-world style baguettes, that are big on flavor (and certainly won’t be a pain to make)!  

Throughout class we’ll learn essential skills that we can apply to our future baking endeavors including measuring, mixing, kneading, fermenting, shaping, and baking.  Heck you may even leave with an accent! Parles-tu français?

(Tasting & Take-Home Dough) 

Hands On

Sat. 9/30/17   10:00-1:00 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

5 openings available

$55.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4715

Sat, Sep. 30, 2017 @ 10:00 AM
ADDED CLASS: A SATURDAY MORNING SUSHI LESSON
 

In Japanese we might title this class “Sushi Ni” (“Ni” means “#2”), because our focus this morning is about moving beyond the very basics of sushi and learning some additional rolls and techniques.   But, don’t worry…you do not have to have taken an intro level sushi class in order to gain loads of information from this class. Today, we will be learning rolling techniques, using sushi building equipment, and working with several varieties of fresh fish. 

You will work alongside Chef Hirang to roll thick rolls of sushi using full-sized Nori sheets to create Futo-Maki, then on to Caterpillar Rolls. Next, a pro-level Nigiri and education on how to prepare an elaborate shrimp plate, how to slice tuna pieces, Dashi-Maki Tamago (say what?) and so much more. Chef will also teach tips on how to create beautiful garnishes using ordinary vegetables. Won’t you be fancy!

(Tasting)

Hands On

Sat. 9/30/17   10:00-12:30 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

18 openings available

$65.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4614

Sat, Sep. 30, 2017 @ 1:30 PM
TINY TOTS: TINY MEXICAN FIESTA
 

Grab your tiny chef (ages 2-4) and come spend the day together as a cooking duo at our "mini fiesta!"

 We're heading for some South-of-the-border fun with Susy Lara – who happens to be a second grade teacher, so she knows how to teach to this age group! She’ll teach us step-by-step how to make a mini festive fiesta.

We’ll start off the class with a taste of some mini Quesadillas. Then, the hands-on cooking fun begins are Susy teaches the kids how to make sassy Salsa, Guacamole (with Tortilla Chips of course!), delicious Mini Tostadas & Mini Tacos and for dessert, we’ll turn boring white cupcakes into a moist and delicious Tres Leches cupcakes!  YUM!

The fiesta is made extra festive as the tots make their very own mini Piñatas!  

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

(Lunch)

Hands On  

Sat. 9/30/17   1:30-3:30

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

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

6 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4724

Sat, Sep. 30, 2017 @ 2:00 PM
FLASH DEMOS™! I LOVE COOKING WITH WINE....SOMETIMES I EVEN PUT IT IN THE FOOD!
 

Wine brings out flavors in all kinds of dishes.  Join us for this fun and information mini-cooking class to learn cooking techniques that utilize wine such as de-glazing, braising, marinades and dressings, so that when you have a bit of leftover wine (like that really ever happens, right?), you’ll know how to cook with it.  We’ll sip a little as well…because we can.  (includes a complimentary glass of wine or a beer.) 

Our newest cooking education class concept, FLASH DEMOSare the perfect quick & easy way for busy foodies & kitchen warriors to learn how to cook. Each of these power-packed 1-hour cooking classes taught by experienced cooking instructors (a/k/a “Flash Demo Food Professors™”), will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique. 

What a great way to learn and still have plenty of time left to enjoy the rest of the day!  Come early and enjoy some Foodie Talk with us!  For the afternoon FLASH DEMOSa glass of wine or a beer is included in the price.  Can’t beat that for a fun outing, right?   

FLASH DEMOS are generally offered on Saturday mornings or afternoons (so be sure to check the time when you register).  To ensure a seat, priced starting at just $25!  Register in advance online or walk-in the day of class.  

Sat. 9/30/17    2:00-3:00

 $30 advance registration (or walk-in the day of class) 

Flash Demo Food Professor™: Chef Molly Flynn

Other FLASH DEMOS™ Classes"

Well, Butter My Biscuit! 
Mari Ruck |  Sat. 10/21, 2:00-3:00

Please visit our website for the most current listing of FLASH DEMOS™ at kcculinary.com   

20 openings available

$30.00

Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4615

Sun, Oct. 1, 2017 @ 10:00 AM
MIDWEST BBQ INSTITUTE: THE SECRETS TO A PERFECT STEAK-INCLUDING THE SOUS VIDE TECHNIQUE
 

Preparing a great steak isn’t just about following a recipe, it’s about techniques. Today, Award-Winning BBQ Guru, Bruce Campbell, will bust many of the myths as he shares his tips and secrets to achieving the perfect steak….every time.  He’ll cover basic skills that are needed when choosing your steak like grades, aging, when (and when not) to splurge on Prime, cattle breeds, hormones and antibiotics, fresh vs. frozen, plus a discussion on grass vs. corn-fed beef. 

And, that’s not all…..you’ll also explore the magic of tenderizing to achieve a juicy steak as he teaches you to make Grilled Flank Steak with NYC Steakhouse Marinade. 

Since different steaks lend themselves to different preparations, you’ll learn essential techniques for grilling steaks such as direct heat vs. indirect heat, setting up the correct heat zones, types of coal to use, how to tell gauge when they’re done, as well as a dandy technique used to make a mouthwatering Reverse Smoked Herb Rubbed Ribeye with homemade Steak Butter. Yum.

Finally, Bruce will teach a lesson on preparing steaks using the trendy Sous Vide technique (Sous what? You’ll see.). He’ll explore how to season, use vac pacs, heated water bath, how to caramelize and serve steaks made with this interesting method as you learn to make Sous Vide Tenderloin with a beautiful Béarnaise Sauce.Trust us, this easy method will save you some real time in the kitchen!

Get ready to take lots of notes……this class will take your steak-cooking skills to the next level!

(Tasting)

Demonstration Class 

Sun. 10/1/17   10:00-12:30 

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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

15 openings available

$60.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4530

Mon, Oct. 2, 2017 @ 6:30 PM
PRO SERIES II (DAY 1-SMALL PLATES & APPETIZERS)
 

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 10/2, 10/9, 10/16, 10/23, 10/30, 11/6, 11/13, 11/20, & 11/27 

6:30-9:30

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  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.)

10 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4616

Thu, Oct. 5, 2017 @ 6:30 PM
GIRLIE GATHERING! MIDWEST BBQ INSTITUTE:GRILLS GONE WILD!
 

This ain’t no “ordinary” girls night out (or “GNO”, as we like to call them) here at The CCKC, so be prepared for something different, and something REALLY fun!  The one and only Bruce Campbell, an award-winning BBQ Pro, hosts this interactive “Grills Gone Wild” event!

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

Oh yes, and you’ll learn to cook some great dishes too! Our menu includes Grilled Caesar Salad, Margarita Chicken with Grilled Mexican Corn, and Sweet Potato Gratin with Smoked Chiles. We’ll even learn how to cook DESSERT on the grill as we make Planked Fruit Cobbler.

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

(Dinner)

Hands On

Thu. 10/5/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

17 openings available

$65.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4625

Fri, Oct. 6, 2017 @ 6:30 PM
Moved from 10/13/17 FLAVORFUL WEEKEND NIGHTS! HAWAIIAN CULINARY TREASURES
 

NOTE: This class has been moved from Fri. 10/13/17. 

Hawai’i represents a unique experience in the world of food, a place where American, Asian, Pacific and European traditions fuse in an East-West marriage that is distinctive. The lu’au is a traditional feast of celebration in Hawai’i commemorating such events as marriages and births and in ancient Hawai’i, this feast would thank the gods and guardian spirits for their ever-present help.

While we won’t have the traditional “kalua pua’a” (a whole roasted pig) or “poi” (thick gray paste pounded from the root of the taro plant), tonight’s instructor, Chef Jason Bowers, has designed a menu highlighting a few of his favorite foods of this exotic island.

We’ll start with a fresh Taro Root Salad following by Ahi Tuna Poke and Avocado-Pineapple Slaw. Then move on to a heavenly entrée of Red Snapper with a Pine Nut Herb Crust served with an Heirloom Tomato Gastrique. For dessert, we’ll give a salute to one of Hawaii’s native fruits as we learn to make Coconut Macaroons with Chocolate garnish which will, of course, be served with Kona Coffee.

When the meal is “pau” (finished), we’ll sit back, listen to the ukuleles and enjoy the “mele” (song) and hula that is essential to every feast of celebration. (Okay, so we won’t have hula dancers, but we will have a grass skirt for those of you so inclined!)

(Dinner)

Limited Hands On 

Fri. 10/06/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$75.00

Jason Bowers

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4723

Fri, Oct. 6, 2017 @ 6:30 PM
Moved to 11/3/17: FLAVORFUL WEEKEND NIGHTS! "TWO IF BY SEA" - COUPLES COOK UPSCALE SURF & TURF
 

NOTE: This class has been moved to Fri. 11/3/17.  Please visit that new date on our calendar of classes and register there.

Join us for a fun night of hands-on cooking as you and your honey work with small groups under the tutelage of Executive Chef Richard McPeake and learn cooking fundamentals that you'll use to cook fancy-schmancy surf & turf dishes.

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. Let's do this! 

(Dinner)

Hands On 

Fri. 11/3/17   6:30-9:00 

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

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

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4618

Sat, Oct. 7, 2017 @ 10:00 AM
COOKWELL! FEEDING YOUR FAMILY-FAVORITE FALL RECIPES
 

Life is busy, and anyone with a family knows that Fall is one of the most hectic times of the year. Finding a spare minute to prepare meals can be a struggle. So, let’s let an expert culinary instructor, Katie Newell, show us how to get ahead of the kitchen chaos with a few belly-warming recipes that come together in a snap.

All of today's recipes represent Katie’s favorite recipes that were designed specifically by her!  She’ll walk you through dishes like a savory Chicken, Cashew and Chickpea Curry, a comforting Sausage and Lentil Stew, and nothing screams Fall like pumpkin, so she’ll teach you one of her family’s favorite dishes, Pumpkin Lasagna.  Wha-What?  Kids and adults will love this one! In addition, Katie will share a very special fall dessert to satisfy your sweet tooth on a cool Fall day. You’ll get some cooking time alongside Katie, too. Et voila!

(Tasting)

Limited Hands On 

Sat. 10/7/17  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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

15 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4619

Sat, Oct. 7, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! WEEKEND IN ITALY
 

Spending time in Italy conjures up images of rolling hills and beautiful countryside, huge plates of pasta, incredibly fresh sauces, and lots of garlic bread. Tonight, Chef Jesse Vega will show you how to recreate some of Italy’s most iconic dishes.

We’ll begin with a colorful composed salad with Chef Jesse’s homemade Italian Dressing. Next, you’ll learn to make Spaghetti with fresh Meatballs that will be topped with an authentic Tomato Sugo.  We’ll move on to our sides as we learn Broccoli Garlic Olive Oil Sauce and Garlic Butter Spread that we’ll use to make crunchy Garlic Toast.  We’ll end our evening the Italian way, enjoying a decadent Chocolate Tartuffo, a piece of heaven on earth. And, of course, there will be wine.  Duh. 

You’ll tie on an apron and help Chef Jesse prepare some of this glorious meal. Mangia! 

(Dinner)

Limited Hands On

Sat. 10/7/17   6:30-9:00

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you! 

9 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4620

Sun, Oct. 8, 2017 @ 11:00 AM
JUNIOR CHEFS ACADEMY: CHOP TO THE TOP! COOKING CLASS & COMPETITION
 

Kids (ages 9-14), need to get themselves to the Culinary Center of Kansas City® for a fun day of cooking instruction and the opportunity to compete and chop their way to the top and earn the title CCKC Foodie “Celebrity” For The Day! This interactive cooking class is all about using their imagination in the kitchen as kids learn cutting edge culinary skills that they’ll put to the test in their quest for the gold.

It's "lights, camera, cooking!" as one of our most engaging instructors, Margo Mikkelson, starts off the class by demonstrating cooking techniques like deboning meat, creating a paillard (Uh, huh …they’re gonna learn a fancy French technique!), sautéing, knife skills, and more.

Then, it’s time for the kids to get their creative juices flowing as they divide out into individual work stations filled with veggies, stocks, herbs and spices that they’ll use to create their own custom dishes as they get a chance to practice their newfound chopping, sautéing, knife and paillard skills. Yep, kids will get a chance to grab a meat mallet to pound and flatten a chicken breast. (What kid wouldn’t love permission to whack a chicken? I’m just sayin'…) as they make not only an entrée and a dish, but a personalized dessert that starts with….well, pound cake! (I’m seeing a pattern here.) When they’re finished, we’ll judge them, and find out who will take home the medals. 

Don’t worry, everyone wins here because they’ll each be taking home a sample of their chicken dish entry to show off to their family. An interactive, extremely fun cooking class that you don’t want to miss!

(Tasting)

Hands On

Sun. 10/8/17    11:00-2:00 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

13 openings available

$75.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4622

Mon, Oct. 9, 2017 @ 6:30 PM
COOKWELL! HOW TO MAKE BONE BROTH (IN AN INSTA POT) & WHY IT'S SO GOOD FOR YOU!
 

Have you ever had really delicious soup and wondered how the person who made it can get it to taste so good?  The answer to the mystery question is they use really awesome bone broth, and we have the perfect instructor to teach you all about it. 

Jackie Caldwell is an experienced culinary instructor, and understands better than others because she has lived the concept of healing yourself with food. Tonight, she will walk you through some easy and quick steps to make your own bone broth (just 90 minutes!) so you can have it on hand to add to your soups, or just to drink for good health.  There are so many reasons to incorporate bone broth into your diet!  It’s healing, packed with collagen and is an anti-inflammatory food.  Come to class and learn the health benefits of adding bone broth into your daily diet.

We’ll get busy in the kitchen as Jackie shows you how to use beef broth in two satisfying, wonderful soups – a comforting Beef Vegetable Soup and a non-dairy Creamy Celery Root Soup, that uses an unexpected ingredient for creaminess.  Both delicious soups will warm your belly and make incredible additions to your Fall menus. 

That’s not all! As an extra bonus, you’ll also learn to make Jackie’s homemade Grain-Free Focaccia Bread - perfect for dipping in your soups! You’ll get some cooking time with Jackie too!

(Tasting)

Limited Hands On 

Mon. 10/9/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

17 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4530

Mon, Oct. 9, 2017 @ 6:30 PM
PRO SERIES II (DAY 2-SALADS)
 

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 10/2, 10/9, 10/16, 10/23, 10/30, 11/6, 11/13, 11/20, & 11/27 

6:30-9:30

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  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.)

10 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4623

Wed, Oct. 11, 2017 @ 6:30 PM
LESSONS IN PAN SAUCES & SEARING
 

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

You’ll learn how to do it from a consummate professional, Chef Richard McPeake. Together, we will learn a “pooling” sauce, a nappe Sauce and a Balsamic Butter Glaze as we test our skills and make Pork Marsala, Turkey Smitane, and more!  And then there are quick sauces you can make from that pan as well - these will make you wanna slap your granny!  You heard me.

(Tasting)

Hands On 

Wed. 10/11/17   6:30-9:00   

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

14 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4624

Fri, Oct. 13, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! FRIDAY NIGHT SUSHI PARTY!
 

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

Experienced culinary instructor, Chef Yvette Hirang, is “in da house” to show you how to make sushi rolls such as Spicy Tuna Rolls, Inside-Out Rolls and Nigiri, including presentation techniques. You’ll sip on wine and learn rice cooking techniques, hand rolling fundamentals, how to select the right ingredients such as wasabi and pickled ginger, where to buy sushi-grade fish, what terms like “Temaki” and “Maki” mean, and more. 

After we learn the basics, we’ll get your hands in the action as you “design our own sushi” and play around with various combinations of ingredients.

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

(Tasting)

Hands On 

Fri. 10/13/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

16 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4708

Fri, Oct. 13, 2017 @ 6:30 PM
Moved to 10/6/17 FLAVORFUL WEEKEND NIGHTS! ALOHA! HAWAI'I! (OOH! WOW! A LU'AU!)
 

NOTE: This class has been moved to Fri. 10/6/17.  Please visit that new class date on our calendar of classes and register there.

Visit that new class date on our calendar of classes and register there.. Hawai’i represents a unique experience in the world of food, a place where American, Asian, Pacific and European traditions fuse in an East-West marriage that is distinctive. The lu’au is a traditional feast of celebration in Hawai’i commemorating such events as marriages and births and in ancient Hawai’i, this feast would thank the gods and guardian spirits for their ever-present help.

While we won’t have the traditional “kalua pua’a” (a whole roasted pig) or “poi” (thick gray paste pounded from the root of the taro plant), tonight’s instructor, Chef Jason Bowers, has designed a menu highlighting a few of his favorite foods of this exotic island.

We’ll start with a fresh Taro Root Salad following by Ahi Tuna Poke and Avocado-Pineapple Slaw. Then move on to a heavenly entrée of Red Snapper with a Pine Nut Herb Crust served with an Heirloom Tomato Gastrique. For dessert, we’ll give a salute to one of Hawaii’s native fruits as we learn to make Coconut Macaroons with Chocolate garnish which will, of course, be served with Kona Coffee.

When the meal is “pau” (finished), we’ll sit back, listen to the ukuleles and enjoy the “mele” (song) and hula that is essential to every feast of celebration. (Okay, so we won’t have hula dancers, but we will have a grass skirt for those of you so inclined!)

(Dinner)

Limited Hands On 

Fri. 10/06/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$75.00

Jason Bowers

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4626

Sat, Oct. 14, 2017 @ 10:00 AM
OUTSTANDING COFFEE CAKES
 

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

Everybody likes a cinnamon roll, and everybody likes coffeecake.  Imagine putting the two together in one pan!  Find out how this treat stacks up (that’s a hint) with your favorite coffee or tea. 

The gooey goodness doesn’t stop there, though.  Babka, that classic “looks-complicated-but-really -isn’t” Old World bread is on the morning’s agenda, too.  You will make a chocolate version for class and—bonus!—get tips to adapt this versatile bread for other flavor combinations. 

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

(Tasting & Take-Home Dough)

Hands On

Sat. 10/14/17    10:00- 1:00

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$55.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4627

Sat, Oct. 14, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! 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 Braciolini. 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

Sat. 10/14/17    6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4628

Sun, Oct. 15, 2017 @ 10:00 AM
CAKE DECORATING 101
 

Want to give the boot to those store-bought cakes and learn how to do it yourself?  We thought so!  Learn the fundamentals of cake decorating from an experienced pastry chef, Chef Kris Koehler.  Chef Kris is one of our newest instructors, but she’s no slouch in the handmade and hand-decorated cake department. I’m just sayin’.   She knows a thing or two (or three!) about the subject. You'll get some hands on practice with a pastry bag!

In today’s introductory class on cake decorating, she’ll explore some basics about cakes like cooling and prepping. Then, it’s all about the decorating as she discusses leveling, the importance of “crumb-coating,” decorator bags, icing, tips, equipment, making stars and zig-zags and drop flowers, etc.  Everything you need to know to make your cake decorating a breeze! Say goodbye to grocery store cakes!

(Tasting)

Limited Hands On 

Sun. 10/15/17    10:00-12:30 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

9 openings available

$60.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4629

Sun, Oct. 15, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PERFECT BISCUITS & SCONES (ADULT/CHILD OPTION)
 

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

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

In this hands-on class, you’ll discover baking secrets and shortcuts that’ll be used again and again in your own kitchen. Working alongside LT, you’ll practice cutting-in the butter, crumbing the butter, careful consideration of add-in ingredients and using a light hand to bring it all together. Plus, we’ll experiment with different variations of add-ins so that you can use these same recipes over and over, yet keep it new and fresh every time! She’ll also demonstrate how to make “gluten-free” variations.

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!

(NOTE: Adults (18 years or older) are welcome to join the junior chef in this class.  This will require that an additional seat be purchased in this class, if available.  When registering for that additional seat, please note in the “note” section of the registration that the person you are registering as the adult (whether you, or you on behalf of another adult) would like to be seated with your child, including your child’s name, please.) 

 (Tasting & Take-Home Baked Scones)

Hands On 

Sun. 10/15/17   10:00-1:00 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$50.00

Laura Thomsen

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4590

Sun, Oct. 15, 2017 @ 6:30 PM
KNIFE SKILLS 101
 

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

In this class, you’ll learn all about knives that are right for you. In addition, you’ll explore sharpening, storage and other important information, plus learn cutting techniques like chopping, dicing, batonette, cubes, julienne, chiffonade, and more.  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 

Sun. 10/15/17   6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

13 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4630

Mon, Oct. 16, 2017 @ 6:30 PM
COOK ONCE, EAT THE WHOLE WEEK!
 

Want to reduce the stress and hassle of cooking during the week but still stick to a healthy eating plan? Or reduce the temptation of hitting the drive through or the expensive restaurant delivery? If it sounds unbelievable to think that you could get a handle on an entire week’s worth of dinners by just cooking once, well, think again!

Tonight’s instructor, Lauren Lane, will guide you through this informative class using a step-by-step process that will put a stop to that last-minute dinner frenzy.  It just takes a little planning, for heaven’s sake. 

Lauren will show you how to spend a little extra time on one night of the week to get organized and prep your meals for the week ahead which will allow you to save some serious time and stress on busy nights. She’ll set you up for success by getting your week off to a running start and then show you how to end with a satisfying finish!  

You will learn how to prep your meals for her 5-dinner meal plan, plus lists to organize your shopping (aka hunting and gathering skills) that you’ll use to create meals that will build on each other throughout the week. Then, you’ll help Lauren prepare some of tonight’s tasty recipes: Roasted Chicken and Root Vegetables, a satisfying baked pasta dish, silky Butternut Cumin Soup (Yum!) a delicious Tex-Mex recipe, and finally, a super-simple Stir-Fry.  Oh yeah, you’ll take home the recipes for these gems, too!

Throughout class, Lauren will also provide convenient tips for snacks, lunches, and quick, healthy breakfasts to use throughout the week. You’re welcome. 

(Tasting)

Limited Hands On 

Mon. 10/16/17   6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

14 openings available

$50.00

Lauren Lane

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4530

Mon, Oct. 16, 2017 @ 6:30 PM
PRO SERIES II (DAY 3-PASTA)
 

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 10/2, 10/9, 10/16, 10/23, 10/30, 11/6, 11/13, 11/20, & 11/27 

6:30-9:30

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  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.)

10 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4631

Wed, Oct. 18, 2017 @ 6:30 PM
A SPANISH DINNER PARTY - PERFECT PAELLA!
 

It’s back! That rustic centuries-old Spanish dish, that classic one-dish meal, that impressive spectacle known as Paella has reemerged as the ultimate party food. Whether you’re planning a casual summer patio party or a big family celebration, Paella is the perfect choice because it’s a lavish meal in a single pan that can serve 10, 50 or 100.

Tonight, we’ll start off with a Roasted Vegetable Salad. Then, we’ll dive in and learn how to make the traditional Chiringuito Seafood Paella from someone who really knows how to use the aromatic mixtures of rice, meats, and spices which add the “flare” to Spanish dishes like Paella.

Professional culinary instructor, Chef Richard McPeake, makes a mean Paella and he’s going to take you step-by-step through the process of creating this fabulous dish, starting with Sofrito, a sautéed mixture of onions, peppers, garlic and tomato that add so much flavor to this incredible dish. We’ll learn how to make Paella’s unmistakable saffron-scented rice and how to develop layers of flavor to take this dish into the realm of “oh-my-gosh” goodness.

 And, speaking of goodness, Chef will share a great variation of the recipe as he shows you how to make his delicious (and more economical) version of the classic paella – and this one is made on the grill! Whoa! We love choices!

We also love dessert, too, so how ‘bout we have some of that, too! Chef will teach us how to make Spanish Flan with Caramel Sauce, a classic light dessert that is the perfect finale for our Paella Party!

Along the way, you’ll get some hands-on cooking time with Chef, as well.  If I were you, I wouldn’t miss this one!

(Tasting) 

Limited Hands On 

Wed. 10/18/17   6:30-9:00  

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

8 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4632

Sat, Oct. 21, 2017 @ 10:00 AM
TINY TOTS: A JUNGLE COOKING SAFARI
 

It’s been crazy around here ever since that mischievous monkey, Curious George, got into our kitchen and hid all the bananas! Now all the animals want attention and we’d better give it to them or we’ll have a stampede on our hands!

We’re calling all tiny tot chefs (ages 2-4) and their adult cooking partners to join us in our kitchen for a fun day to play and learn with “animals” as we roll out some sugar cookie dough and cut out some alligator, giraffe and monkey cookies. We’ll bake them and then decorate them with colorful icing and lots of sprinkles and candies. It’s not all about sweet treats today though … we’ll learn to make Cheesy Animal Snacks out of ham and, you guessed it … cheese!

What a great way to spend time with your child, grandchild, niece or nephew– in our kitchen, cooking together and creating wonderful memories. We want to help your budding chef starts on the road to learning important kitchen and life skills. Here, they’ll learn to follow instructions as they roll the dough, ice the cookies, and make a palm tree out of a pretzel and some edible leaves (really!). They’ll also learn how rewarding it is to eat something they’ve made with their own two hands!

We keep it simple, engaging and interactive so nobody nods off or gets bored. It’s a great opportunity to introduce your tiny chef to the pleasures of the kitchen in a way that they can understand.

(Tasting & Take-Home Cookies)

Hands On 

Sat. 10/21/17   10:00-12:00

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

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

4 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4717

Sat, Oct. 21, 2017 @ 2:00 PM
FLASH DEMOS™! WELL, BUTTER MY BISCUIT!
 

Learn how to make perfect homemade biscuits from an expert baker!  Light, fluffy, golden gems that melt in your mouth and make you wanna slap yo' Mama! Seriously - they're the best you'll ever have! You’ll get to taste some, too……..and, don’t worry, we’ll provide plenty of butter! (includes a complimentary glass of wine or a beer)  

Our newest cooking education class concept, FLASH DEMOSare the perfect quick & easy way for busy foodies & kitchen warriors to learn how to cook. Each of these power-packed 1-hour cooking classes taught by experienced cooking instructors (a/k/a “Flash Demo Food Professors™”), will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique. 

What a great way to learn and still have plenty of time left to enjoy the rest of the day!  Come early and enjoy some Foodie Talk with us!  For the afternoon FLASH DEMOSa glass of wine or a beer is included in the price.  Can’t beat that for a fun outing, right?   

FLASH DEMOS are generally offered on Saturday mornings or afternoons (so be sure to check the time when you register).  To ensure a seat, priced starting at just $25!  Register in advance online or walk-in the day of class.  

  Sat. 10/21/17  2:00-3:00

 $25 advance registration (or walk-in the day of class) 

 Flash Demo Food Professor™:  Mari Ruck

Please visit our website for the most current listing of FLASH DEMOS™ at kcculinary.com   

20 openings available

$25.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4633

Sat, Oct. 21, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! DINNER IN SONOMA VALLEY WINE COUNTRY
 

In California wine country, the food is as important as the wine! And, here is our chance to share some of our favorite recipes from this elegant region. Prepare to be impressed!

One of our newest instructors, Chef Jason Bowers, is ready to walk you through some fabulous recipes that will transport you to straight to wine country.  Listen to these dishes that you’ll get to try  (and get a little hands on with one as well!):  Baby Mache, Watercress and Red Oak Lettuce Salad with Haricot Verts in a Shallot-Thyme Butter dressed with a Champagne Caramel Vinaigrette, Crispy Shallots and Maytag Blue Cheese.  And, that’s just the first one!  How about Smoked Muscovy Duck Breast with Shallot-Sage and Balsamic Compote, Black Mission Fig and Humbolt Fog Goat Cheese Timbale and a Chauteau Monet Reduction.  What?  I’m dyin’ here!  Dessert will be a Spiced Chocolate Cake with Vanilla Bean Ice Cream covered with Chocolate Espresso Sauce.  Holy Cow. See you in the valley!

(Dinner)

Limited Hands On 

Sat. 10/21/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

14 openings available

$75.00

Jason Bowers

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4634

Sat, Oct. 21, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! BANG BANG IN BANGKOK! LEARN TO COOK THAI!
 

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

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

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

(Dinner) 

Limited Hands On 

Sat. 10/21/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

8 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4635

Sun, Oct. 22, 2017 @ 10:00 AM
COOKWELL! VEGAN FOR EVERYBODY
 

Yes, you heard me……..for everybody!  Even you! Whatever beliefs you may have on this trending cuisine, it’s popularity is growing at lightning speed and, tonight, you’ll learn what all the buzz is about!

We invite you to join an experienced chef, Molly Flynn, for and informative and fun an exploration into the vegan kitchen.  You might just be pleasantly surprised to discover the variety of rich and tasty dishes you will be able to savor using grains, legumes, nuts, oh, and veggies!  See, it isn’t just about veggies!

Chef Molly will teach some basic culinary skills as she walks you through some incredibly delicious plant-based recipes. Because we learn best when we practice what you’ve learned, you’ll tie on an apron and help with some of the prep and cooking, too! 

You’ll learn to make a versatile a hearty Shepherd’s Pie, a colorful Superfoods Salad, Eggplant Crunch Burgers (trust me, you’re gonna love this healthy burger alternative), and a comforting Kale and White Bean Soup where you’ll get to learn and practice basic knife skills as you help prep and prepare some of tonight’s dishes alongside Chef Molly.  Plus, you’ll take home the recipes for these gems so you can to incorporate them in your own kitchen on your quest for a healthier lifestyle.

Who says plant-based foods can’t taste great! Try it…..you’ll like it! Promise.

(Tasting)

Limited Hands On

Sun. 10/22/17   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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

7 openings available

$60.00

Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4637

Sun, Oct. 22, 2017 @ 6:30 PM
THE OLD-SCHOOL ITALIAN TABLE
 

Chef Jesse Vega’s love of food and family is contagious and tonight he’s spreading “Old-School Italian” flare throughout our kitchen.  

In this special class, it’s all about authentic classic Italian food as Chef Jesse demonstrates fundamental culinary techniques like knife skills, whisking, sautéing, and more and teaches you how to make Italian favorites such as Roasted Radacchio and Asparagus Salad, the ever popular Chicken Spiedini with Amogio Sauce, and Pasta con Broccoli Alfredo, Grilled Beef with a Garlic Anchovy Butter Sauce to die for.  He’ll round out our Italian feast with Roasted Vesuvio Potatoes – and a fan-favorite Strawberries Zabaglione for dessert.

You’ll get to tie on an apron and help Chef Jesse prepare some of these fabulous recipes, too. These hearty, old-world dishes are delicious and filling … satisfying for body and soul. It’s probably what you’re craving – even though you might know it! So don’t “fuggeddaboutit” … register for this class early!

(Dinner)

Limited Hands On

Sun. 10/22/17    6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

13 openings available

$65.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4638

Mon, Oct. 23, 2017 @ 11:00 AM
FREEZER MAGIC!...FEATURING TAKE-HOME "SUPER-CHARGED FLAVOR" DISHES
 

“What’s for dinner?” — It’s the question that every home cook fears the most.  But how in the world do you prepare homestyle dishes for your family when you can't even find time to go grocery shopping?  Let us help!

One of the easiest ways to avoid the drive-thru is to have a freezer stocked with family favorites.  Imagine a fully equipped kitchen where you can prepare 5 make-ahead and freezable dishes in a mere 3 hours …..and have a whopping good time doing it. Now there’s an idea that should get your whisk a whippin’! We do the shopping and the prep work — you just show up. And you won’t even have to clean up your kitchen when you’re finished?  Yeehaw! 

Today, a menu planning pro, and real food advocate, Katie Newell, will teach you her top tricks and tips for creating a little magic in your kitchen as you learn tasty dishes that freeze well, and taste great!  And here’s the best news…you’ll be making and taking home 5 dishes (most will feed a family of 4) with you!

First, Katie will teach you basic culinary skills as she teaches recipes like Black Bean & Quinoa chili, a hearty Enchilada Pie, savory Pozole Stew and a simple Broccoli Salad.  Then, you’ll break down to work stations and practice what you’ve learned as you get busy making these recipes yourself.

Oh yeah…..you didn’t think we’d forget dessert, did you?  Heck no!  We’ll also make a “triple chocolate” dessert – perfect for grabbing out of the freezer and popping in the oven for a sweet treat when unexpected company arrives….or for those time when you just have to have some chocolate…now! Voila! 

In addition to making and tasting some of her all-star freezer dishes, she will discuss proper storage techniques, shelf life, and what does and doesn’t freeze well (freezer burn…a major no no). Want to know a bonus feature? Everyone will take home their freezer dishes, so please bring along a cooler. 

As with all of Katie’s classes, sustainable meats and as many healthy, organic products as possible will be used throughout the evening. She’ll also cover her 8x8’ theory.  What’s that? Well, you have to sign up to find out! Y

ou’ll leave this fun and informative 3-hour class full of valuable information needed to build up a well-stocked freezer. And, guess what? You’ll have 5 delicious dishes ready at the drop of a hat. Cooking has never been so easy (or fun). This is a great time-saving solution for all of you working moms and dads!

(Hey, call us to book a private class for at least 15 and get your registration and meals FREE!) 

(Tasting & Take-Home Food)

Limited Hands On 

Mon. 10/23/17   11:00-2:00 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

19 openings available

$195.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4530

Mon, Oct. 23, 2017 @ 6:30 PM
PRO SERIES II(DAY 4-SIDE DISHES-INCLUDING GRAINS,RICE,BEANS)
 

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 10/2, 10/9, 10/16, 10/23, 10/30, 11/6, 11/13, 11/20, & 11/27 

6:30-9:30

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  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.)

10 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4639

Tue, Oct. 24, 2017 @ 6:30 PM
ASIAN WONDER SAUCES....FEATURING A LESSON IN EXPLODING NOODLES!
 

Let’s explore the world of Asian sauce and the dishes that love them, because once you know how easy it is to create these wonder sauces, it’s a cinch to make so many of your favorite Asian dishes. 

This fun and informative class will be taught by Chef Yvette Hirang, an expert in this Asian cooking. Few things fuel Yvette’s passion like her love of Asian cooking and she’s excited to share her passion and knowledge with you!

She’ll start off by showing you how to make a Sweet and Sour Sauce, Soy Ginger Sauce, and a Sweet Soy Sauté Sauce, three basic sauces that you can use at home to stir-fry, sauté and braise the “Asian way!” Tonight, they’ll be used to create flavorful Asian dishes like Beef with Broccoli, the ever-popular Sweet & Sour Chicken, and Crispy Pork with Soy Ginger Sauce.

As a special bonus, Chef Hirang will demonstrate how to make Exploding Noodles, a show-stopping Asian dish that will have your family & friends in awe!! Plus, you’ll get some hands-on cooking time with this engaging chef, too….lucky you!

(Tasting)

Limited Hands On 

Tue. 10/24/17   6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

15 openings available

$60.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4640

Thu, Oct. 26, 2017 @ 6:30 PM
GIRLS NIGHT OUT! DESPERATE HOUSEWIVES OF LITTLE ITALY LEARN SIMPLE ITALIAN MEALS
 

Face it, ladies, we’re all a little desperate – desperate to have a night out with our besties, that is! C’mon, you know who you are! 

Grab your girlfriends and head on over for a special night OFF filled with cooking fun in the CCKC kitchens – Little Italy-Style! One of our longtime instructors, Katie Newell, will teach you some of her favorite Italian recipes in a fun and relaxed way.

We’ll start our girlie party on a sweet note with a Bellini’s cocktail. Yum!  Next, Katie will show you how to make classic Italian dishes like Risotto alla Milanese, made-from-scratch Pomodoro Sauce, classic homemade Meatballs, and a zesty Lemon Chicken Piccata. We’ll end our feast with an Icy Granita, for dessert. Whoa. Don’t worry, you’ll get some cooking time with Katie tonight, too.  

No drama allowed tonight, girls – just a relaxing evening of great food enjoyed with your BFF “family”! Mangia!

(Tasting)

Limited Hands On

Thu. 10/26/17   6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

10 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4641

Fri, Oct. 27, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COOKING FOR COUPLES! A ROMANTIC CHATEAUBRIAND DINNER FOR TWO
 

Looking for something different to do for date night? Well, this is the night to grab your favorite person and join us in our kitchen as we learn some delicious recipes perfectly suited for twosomes.

Tonight, it’s the consummate date night dinner of Chateaubriand for Two and it will be hands-on all the way as you and your special someone work in small groups and learn to cook tonight’s extraordinary meal alongside Chef Richard McPeake – graduate of The Culinary Institute of America, cookbook author and culinary instructor extraordinaire!

Chef Richard is professional and passionate about sharing some of his favorite recipes including Chateaubriand for Two, Plaza III’s Famous Garden Salad with Low-Fat Ranch Dressing, White Cheddar Potatoes, and an elegant roasted vegetable dish. For dessert, he will show us how to make his Award-Winning Chocolate Nut Gateau with Chocolate Ganache. What a menu!

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

(Dinner)

Hands On 

Fri. 10/27/17   6:30-9:00 

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

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

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

4 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4642

Fri, Oct. 27, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! BOURBON: AMERICAN HISTORY IN A GLASS
 

With its deep roots in Kentucky, Bourbon is the quintessential American whiskey, now produced and enjoyed all over the country. We’ll taste our way through Bourbons from Kentucky, Washington State, and places in between, exploring the storied history of Bourbon and learning how it’s made and what makes it unique. 

Tonight’s instructor, Brent Grider (Beverage Manager & Sommelier of Stock Hill Steakhouse) will lead a discussion about everything whiskey as we taste, compare, understand and enjoy one of America’s oldest spirits. Our CCKC Chefs will prepare some outstanding appetizers that will pair perfectly with our Whiskey & Bourbon tastings.

Grab your friends and make a night of it. You don’t want to miss this class.

(Bourbon Tastings & Appetizers) 

Demonstration Class 

Fri. 10/27/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

12 openings available

$75.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4643

Sat, Oct. 28, 2017 @ 10:00 AM
TINY TOTS: DANIEL TIGER HALLOWEEN DRESS-UP COOKING PARTY!
 

Calling all tiny chefs (ages 2-4)!  Daniel Tiger has put on his red sweater and wants you to join him for a very special Halloween Cooking Party! His friends, O the Owl, Tigey and Catarina Cat, will be out trick-or-treating, so Daniel is going to whip up some tasty treats for them to enjoy when they return – and he wants you to help!

Today, Margo Mikkelson, will lead this special Halloween cooking class as she teaches kids and their adult cooking partner how to make some of Daniel’s favorite yummy foods that you’ll all enjoy eating, too! Kids will learn basic cooking skills like cutting (with kid-friend knives, of course!), measuring, how to read a recipe, stirring, and more as they learn to prepare homemade “O the Owl” Spooooooky Banana Chocolate Chip Muffins, then practice their knife skills as they chop up apples to enjoy with Tigeys’ Favorite Pumpkin Cream Cheese Dip.

As always, we’ll keep things lively so the kids don’t lose interest, so, while the muffins are baking, they’ll work on a special Daniel Tiger Halloween craft project to take home with them to remember their fun day! 

Kids (and adults) are welcome to come in your favorite Halloween costumes. Join us! “It’s a beautiful day in the neighborhood!”

(Tasting, Take-Home Muffins & Tot-Size Halloween Craft)

Hands On

Sat. 10/28/17   10:00-12:00 

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

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

1 opening available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4721

Sat, Oct. 28, 2017 @ 10:00 AM
ADDED CLASS: THE ART OF MAKING RICOTTA GNOCCHI....WITH 3 PERFECTLY PAIRED SAUCES!
 

This morning, you'll not only learn to make classic Italian ricotta gnocchi – those heavenly little dumplings that melt in your mouth – you’ll also whip up some fabulous accompanying sauces. 


Making ricotta gnocchi (pronounced "nee-okkee") is a little more forgiving then the traditional potato gnocchi and, in our opinion, even tastier....not to mention lower in carbs! (And, who doesn’t love that little perk!). So, it’s a perfect variation to add to your repertoire. Trust us, your friends and family will be so impressed when you serve these gems, they’ll be clamoring for seconds!  Speaking of perks, gnocchi can be made in advance, which makes it the perfect entrée for your next dinner party or family meals on those busy nights when you need a quick, satisfying dinner on the table.


Culinary instructor, Lauren Lane, will lead you through the gnocchi-making process, step-by-step, offering guidance and helpful hints along the way.  She’s an expert!  You'll have the opportunity to get your hands in the dough and learn to perfect your skills as you explore the gnocchi-making basics.


The three heavenly sauces are a simple Sage Brown Butter, a Gorgonzola Cream Sauce and a fabulous 3- ingredient Marinara. You heard me…..3 ingredients!......doesn’t get simpler than that, people!  Yes, of course … you'll get to taste the gnocchi and all three sauces! What a great way to spend a Saturday morning!


(Tasting) 


Limited Hands On 

 

Sat. 10/28/17    10:00-12:30 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

13 openings available

$55.00

Lauren Lane

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4644

Sat, Oct. 28, 2017 @ 1:00 PM
TINY TOTS: LITTLE PRINCE & PRINCESS HALLOWEEN BAKING PARTY
 

Our tiniest boy and girl chefs (ages 2-4) truly love the adventures they experience here at The Culinary Center of Kansas City®. With a wave of our whisk and a “bippity, boppity, boo!” … what magically appears? A fun little Halloween baking class for our tiny Prince’s & Princesses! (No hocus pocus here, friends!)

Today, our “royalty” will learn to bake scrumptious Prince Aladdin’s Brownies, (from scratch) as we measure, stir and crack an egg or two – all on their own! We’ll have great fun making Mulan’s Mini Pizzas with “I-made-it-myself” dough and lots of colorful, fresh veggies. We’ll decorate (and take home!) Cinderella’s Princess Slipper Cookies (with lots of sparkles from our Sprinkles Stations, of course!).

And, we’ll search the “castle” far and wide as we go on a thrilling Halloween adventure to help Snow White and the 7 Dwarves defeat the Evil Queen. Once we save Snow White, we’ll all get a special treasure to take home!

As always, we keep our tots classes lively and fresh (so nobody nods off!) and you’ll soon discover that cooking together couldn’t be more fun. If your little one wants to dress up like their favorite prince or princess… we encourage costumes, crowns, tiaras and scepters, but let’s leave the boas at home … those feathers get into everything! Bring your camera to capture these cherished moments!

(Tasting, Take-Home Cookies & Tot-Sized Gift) 

Hands On

Sat. 10/28/17   1:00-3:00 

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

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

1 opening available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4714

Sat, Oct. 28, 2017 @ 2:00 PM
NO LONGER AVAILABLE SPECIAL & SPOOKY FLASH DEMO™! CREEPY CUPCAKE DECORATING! EDIBLE GLASS
 

NO LONGER AVAILABLE. Learn to make realistic looking "sugar glass" complete with the secret ingredient that gives it that slight hint of color that isn't present in "plain jane" sugar glass. Then, it's on to techniques for creating "shards" and fake blood that actually tastes good.  Yup. We'll be all ready for Halloween as we apply these techniques to a create an elegant, yet creepy, dessert that'll put yours a cut above the rest! (Had to go there.) These pastry arts techniques can be used for lots of fun cooking activities … not just Halloween!  (Kids 8 and older would also love this class.) (includes a complimentary glass of wine or a beer)  

Our newest cooking education class concept, FLASH DEMOSare the perfect quick & easy way for busy foodies & kitchen warriors to learn how to cook. Each of these power-packed 1-hour cooking classes taught by experienced cooking instructors (a/k/a “Flash Demo Food Professors™”), will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique. 

What a great way to learn and still have plenty of time left to enjoy the rest of the day!  Come early and enjoy some Foodie Talk with us!  For the afternoon FLASH DEMOSa glass of wine or a beer is included in the price.  Can’t beat that for a fun outing, right?   

FLASH DEMOS are generally offered on Saturday mornings or afternoons (so be sure to check the time when you register).  To ensure a seat, priced starting at just $25!  Register in advance online or walk-in the day of class. 

Sat. 10/28/17   2:00-3:00

 $25 advance registration (or walk-in the day of class) 

Flash Demo Food Professor™: "Kreepy Kris" Koehler

Please visit our website for the most current listing of FLASH DEMOS™ at kcculinary.com   

0 openings available

$25.00

Kris Koehler

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4645

Sat, Oct. 28, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! FIESTA MEXICANA!....FEATURING STREET TACOS!
 

Grab a group of friends and join us for a night of hands-on cooking fun and outstanding Mexican food. Street tacos are the heart and soul of Mexico’s diverse cuisine. Walk the streets of any big city in the world and you’ll find these authentic foods being served up to long lines of hungry customers from food trucks and snack wagons.And, let me tell you, these mini mobile kitchens, trucks and snack wagons have their loyal followers … and for good reason! This food is to die for!  

Despite the variations from one region to another, street tacos bridge social and economic differences by the mere fact that everyone eats them.  From well-dressed couples at sidewalk tables to hard-working day laborers standing over a plastic plate of tacos de carnitas, virtually everyone loves what has been referred to as the most democratic of foods. 

CCKC Executive Chef Sergio Lara will show you how he makes Tacos el Pastor, featuring pork, roasted pineapple and cilantro.  (The staff here at The Culinary Center will attest to their “taco-liciousness!”) He’ll also teach you how to create authentic dishes to serve with your street tacos, including Grilled Queso Fresco with Roasted Poblanos, Mexican Rice, Frijoles Charros (“Dressed Up Beans”), Salsa Fresca, and Tres Leche Cake. 

Don’t worry, we’ll have plenty of napkins and lots of cooking fun!  And, remember, when you cook together, you're a family! Ole!

(Tasting)

Hands On 

Sat. 10/28/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$75.00

Sergio Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4646

Sun, Oct. 29, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COOKING WITH BREW
 

It’s high time that we give our beers their due, especially in the kitchen. Join experienced culinary instructor, Chef Richard McPeake, for this special 3-hour cooking and tasting experience as chef put his NEW twist on cooking using a variety of seasonal beers.

It’s a brew-fest in our kitchen while you sip on an ice cold one as chef explains which beers to use in a variety of food styles (and why that is), plus how to discover the Umami flavor of each dish. You’ll learn how to match some great seasonal beers with each step in our 4-course meal, while blending their flavors with selected food flavors.

Our beer-based menu will feature Stout Caramelized Onion Dip, Pear & Walnut Salad with Wheat Beer Vinaigrette, Char-grilled Beer and Brown Sugared Ribeye, and a show-stopping dessert of Dark Chocolate Stout Lava Cake!!! Don’t worry, you’ll need to put your “oat soda” down for a minute so you can get your hands in on the cooking with Chef Richard, too.

It’ll be a fun, relaxing and informative evening. Feel free to wear your favorite beer shirt!

(Tasting)

Limited Hands On   

Sun. 10/29/17   6:30-9:30 

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

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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4727

Mon, Oct. 30, 2017 @ 6:30 PM
Added Class: COOKWELL! PUMPKIN LOVE- CLEAN, SIMPLE & DELICIOUS RECIPES
 

Nothing screams fall like the arrival of those gorgeous orange pumpkins stacked up at your local farmers market and grocery stores. You may think you know everything there is to know about the ubiquitous orange globe from the squash family, but we’re betting that when you sign up for this class, you’ll be in for a tasty and healthy surprise.  No more walking by those beautiful pumpkin piles trying not to make eye contact! (Yeah, some have ‘eyes’….freaky.)

Tonight, you’ll learn how to cook with them and expand your culinary skills as certified nutritionist and healthy cooking expert, Jackie Caldwell, walks you through easy and delicious recipes that highlight this healthy, power-packed and flavorful vegetable. Did you know that pumpkins have zero cholesterol, are very low in salt and contain beta carotene, which helps to reduce certain types of cancer and lowers the risk of heart disease?  Well, trust us, they do, and Jackie understands this better than others because she has lived the concept of healing yourself with food. 

We’ll start off by learning some pumpkin basics like how to choose the perfect pumpkin and how to properly roast it, including the super-healthy seeds! (Yeah, we’re rebuking that whole ‘a pumpkin will grow in your stomach if you eat the seeds’ myth….’cause you can eat them, and they’re sooo good for you!)

Next, we’ll move on to tonight’s mouthwatering recipes– some are even Paleo-friendly - all of them family-friendly and delicious!  Jackie will teach you how to make a Creamy Pumpkin Soup (made with soaked cashews (what?) as a fantastic substitute for dairy crème – you’ll see), and yummy Pumpkin Waffles that are destined to be your new go-to breakfast favorite. Of course, we can’t have a class on pumpkin without learning how to make Pumpkin Pie (duh) – and tonight’s healthy version of this fall classic includes surprise ingredients like nuts and dates that make up the unique crust. And, you’re going to love it. Finally, you’ll get your hands in on some of the cooking fun as you work alongside Jackie and stir, mix, measure and bake your way to the perfect, moist Pumpkin-Banana Muffins. 

Yes, you’ll get to taste all of the recipes, and yes, you’ll take a half-dozen of the muffins to show off to your family, too. Don’t worry, we won’t leave you hanging…….you’ll also take home tonight’s recipes so you can recreate all of these goodies when you get a pumpkin craving that just has to be satisfied.  Get ready for a party in your nose, people, as the pumpkin-flavored aroma coming from our ovens tonight will be to-die-for!

(Tasting & Take-Home Muffins)

Limited Hands On

Mon. 10/30/17   6:30-9:00 

 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4530

Mon, Oct. 30, 2017 @ 6:30 PM
PRO SERIES II (DAY 5-POULTRY)
 

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 10/2, 10/9, 10/16, 10/23, 10/30, 11/6, 11/13, 11/20, & 11/27 

6:30-9:30

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  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.)

10 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4617

Fri, Nov. 3, 2017 @ 6:30 PM
MOVED FROM 10/6/17FLAVORFUL WEEKEND NIGHTS! "TWO IF BY SEA" - COUPLES COOK UPSCALE SURF & TURF
 

NOTE: This class has been moved from Fri. 10/6/17. 

Join us for a fun night of hands-on cooking as you and your honey work with small groups under the tutelage of Executive Chef Richard McPeake and learn cooking fundamentals that you'll use to cook fancy-schmancy surf & turf dishes.

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. Let's do this! 

(Dinner)

Hands On 

Fri. 11/3/17   6:30-9:00 

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

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

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

2 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4647

Fri, Nov. 3, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! DINNER IN ITALY: THE TUSCAN TABLE
 

The Tuscany Region of Italy is probably the most popular region of Italy - mostly for the astounding beauty and the wonderful food. But, did you know that some great wines are produced there as well? Join experienced instructor and Master Chef Jason Bowers as we take you to dinner on a stone patio overlooking a countryside filled with cypress trees, rosemary bushes and Tuscan farmhouses.

The menu this evening will begin with a Swiss Chard and Kale Salad with Toasted Barley, Candied Walnuts and Red Wine Vinaigrette.  You’ll learn how to create a beautiful Rosemary Brined Apple Smoked Pheasant Breast with Roasted Plum, Quinoa and Edamame Salad.  Dessert is a masterpiece:  Milk Chocolate and Orange Quenelle with Preserved Citrus and a Mascarpone Anglaise.

You’ll even get a bit of hands on this evening because, well…we’re in Italy tonight, and they love to cook together.  

(Dinner)

Limited Hands On

Fri. 11/3/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

13 openings available

$75.00

Jason Bowers

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4648

Sat, Nov. 4, 2017 @ 10:00 AM
FULL-DAY BREADMAKING 101
 

Culinary instructor and kick-butt bread baker, Paul McCool, will take the mystery out of bread making and start you on the road to becoming someone who doesn’t glaze over at the sight of a packet of yeast. Yeah….we’re talking to you.

In this 5-hour class, you will learn about flours, yeasts, salt, sugars, methods and types of loaves, in addition to basic bread making techniques. You will actually mix and knead your own handcrafted bread to take home and finish baking. (That way you will get the great smell in your own house! You’re welcome.) Now, don’t loaf, sign up!

(Lunch & Take-Home Dough)

Hands On 

Sat. 11/4/17   10:00-3:00 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

12 openings available

$70.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4719

Sat, Nov. 4, 2017 @ 10:00 AM
ADDED CLASS: COOKWELL! A PALEO THANKSGIVING MENU
 

The holidays can be a challenge when you have committed to an eating program like Paleo.  There’s no reason you (and your friends and family!) can’t eat well, stay on the Paleo bandwagon (or other similar eating styles), and still enjoy the season!

Today, Jackie Caldwell, a certified nutritionist and Paleo cooking expert, will show you HOW in another of her popular healthy classes. Jackie understands the benefits of healthy cooking better than others because she has lived the concept of healing yourself with food.  

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. It’s based on plenty of meat, fish, poultry, vegetables, and fruits with limited to no refined sugars, dairy products, grains and legumes. The participants then mold their own diet plans according to their specific goals.  That’s all gold glitter and turkey calls, but how do you COOK on this eating plan?  That’s where Jackie steps in and teaches you how to make this diet sustainable. 

Today is special as she shows us how easy it is to turn some of your favorite not-so-good-for-you Thanksgiving dishes into Paleo Powerhouses so you can have help with your commitment.  Hey, these recipes are good ANYTIME of the year…not just Thanksgiving!  You’ll receive simple tools for preparing great holiday dishes and cooking ahead that will keep you on track. 

Reinforce your willpower with comforting recipes like the Paleo “Perfect Turkey,”  “Not Your Momma’s” Dressing,  Homemade Cranberry Sauce, Mashed Garlic Cauliflower “Potatoes and Perfect Paleo Pumpkin Pudding!  You will get a little bit of hands-on practice today as you make your very own Cranberry Sauce to take home and enjoy!   

(Tasting) 

Limited Hands On

Sat. 11/4/17    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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!


20 openings available

$60.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4726

Sat, Nov. 4, 2017 @ 6:30 PM
MOVED TO 11/11 FLAVORFUL WEEKEND NIGHTS! MADE IN SPAIN
 

This class has been moved to 11/11/17. Chef Sandy DiGiovanni believes that if you want to really learn about a country, you have to eat your way through it!  Tonight, we’ll embark upon a food- and wine-trekking experience through the regions of Spain, a magical country overflowing with a vast array of foods and flavors that are the fruits of the country’s diverse ecology. 

Chef Sandy approaches food like she did her stint on “America’s Next Best Restaurant” – with passion, humor and unabandoned delight.  We’ll sip on Sangria as Sandy teaches Spanish classics like Gambas al Ajillo (Shrimp in Garlic Sauce), Mussels Miga in Cream Sauce with Fried Bread Crumbs, Potatas Bravas with Roasted Tomato Aioli, a classic Spanish Flan, and more. Don’t worry, you’ll get some hands-on cooking time tonight, too.

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

(Dinner)

Limited Hands On

Sat. 11/4/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4526

Sun, Nov. 5, 2017 @ 10:00 AM
OLD-FASHIONED PEPPERNUT COOKIES - A YULETIDE TRADITION!
 

Peppernuts, Pfeffernüsse,  Pepernoten Pebernødder – whatever you choose to call these tiny little spice cookies, one thing is for sure, they’re incredibly delicious! Brought to Kansas in the 1870’s by Russian Mennonites, these yummy “bites” of goodness range in size from ¼-inch to nickel-sized and are somewhat time consuming to make….. but, the final product is always worth the effort. 

Traditionally enjoyed during the holiday season, making peppernut cookies (pronounced “pay-pa-nuts”) was a treasured way to gather family and friends in the kitchen to help roll, snip and bake these tiny cookies……and that’s just exactly what we’ll do during this morning’s baking class. 

Experienced cooking duo, Barry & Meta West, will teach you how to prepare several varieties of this interesting dough, ranging from plain to fancy, then you’ll tie on an apron and help prepare some traditional recipes like Grandma Kohler’s Peppernuts, Russian Peppernuts, and other variations that feature molasses and nuts. Next, you’ll work in groups and mix and shape yet another simple batch of peppernut dough that you’ll divide up and take with you to bake off at home.

We’ll end our class by sampling a variety of our baked cookies while Meta shares just a bit of history of peppernuts based on the research she did for a story that will appear in the fall issue of KANSAS! Magazine. Who knows? You just might be inspired to start a new holiday tradition of your own!

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

Limited Hands On

Sun. 11/5/17    10:00-12:30 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$55.00

Barry & Meta West

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4650

Sun, Nov. 5, 2017 @ 10:00 AM
LI'L KIDS: LEGGO MY LASAGNA! THE BUILDING BLOCKS OF A KID-FRIENDLY ITALIAN DINNER
 

It’s “Italian-Style” lasagna-making FUN for our little chefs (ages 5-8) today! It doesn’t get much better or more fun than learning how to make a homemade lasagna dinner....from scratch!  Kids love this classic Italian comfort food, so this hands-on, action-packed class taught by fun and experienced instructor, Laura Thomsen (you can call her LT….we do!), is one our young chefs will “eat up!” 

Under her watchful eye, kids and their adult partners will get to work as she teaches loads of basic culinary skills throughout the class such as mixing, measuring, knife skills (using kid-friendly knives, of course!), and more. Then, you’ll get a chance to practice these techniques when you work alongside LT and create an authentic Italian Lasagna that the kids will take home and bake off. (OK, so we’ll have some made for you to try in class, too!)

You’ll also work with handmade bread dough to learn to make savory Garlic Breadsticks. For dessert, you and your little one will build a creamy, dreamy chocolate-y dessert.  Imagine the kids telling their friends at school they did that!  Magnifico!

(Tasting & Take-Home, Ready-To-Bake Lasagna & Dessert for 4 people)

Hands On 

Sun. 11/5/17   10:00-12:30 

Class fee of $90 is per adult/child team.

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

7 openings available

$90.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4651

Sun, Nov. 5, 2017 @ 6:30 PM
ASIAN FUSION
 

Is Asian Cuisine one of your “Go-To”, “Go-Out” or “Carry-Out” favorites?  Then, this class may just be right for you! 

If you have ever wanted to know how the unique flavors of Asia’s different regions come together to taste as good as they do, you will want to allow Chef Molly Flynn to share the secrets with you! During this informative class, she will instruct you on how to create a sensational menu as she empowers you to serve it up with flare and fancy plating techniques. 

Our menu will consist of Lettuce Wraps, Spicy Garlic Chicken with Sticky Rice (yummy!), Seared Scallops over wilted Kale, Roasted Delicata Squash with a homemade Red Miso Vinaigrette. We’ll end our Asian feast with Forbidden Rice Pudding with fresh mango and mint.  You’ll get to tie on an apron and get a little cooking time with Chef Molly, too!

(Tasting)

Limited Hands On

Sun. 11/5/17   6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$60.00

Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4653

Sun, Nov. 5, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! BEAUTIFUL MAKE-AHEAD MENUS FOR ENTERTAINING
 

Oh, yes, you love to entertain…but sometimes life can “get in the way” of your best laid plan for that fantastic dinner party.  Wouldn’t you love to have that go-to menu for entertaining that allows you to make ahead those dishes that your guests will rave about?  Let the next gathering of friends be one where you actually get to enjoy yourself too!   

Be your own best friend and support yourself with the recipes, planning tips and techniques as offered by experienced culinarian……Lauren Lane.  This menu that features Pork Ragu over Creamy Polenta served with Oven-Roasted Tomatoes tossed in herbs and garlic, is one of Lauren’s favorite budget-friendly, yet impressive, meals for entertaining.  We’ll end our meal on a sweet note with Fruit Crisp, for dessert. You know you’re ready for this, folks. Now, let’s have a party!

(Tasting)

Limited Hands On 

Sun. 11/5/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

17 openings available

$55.00

Lauren Lane

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4530

Mon, Nov. 6, 2017 @ 6:30 PM
PRO SERIES II (DAY 6-SOUPS & STOCKS)
 

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 10/2, 10/9, 10/16, 10/23, 10/30, 11/6, 11/13, 11/20, & 11/27 

6:30-9:30

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  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.)

10 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4591

Thu, Nov. 9, 2017 @ 6:30 PM
KNIFE SKILLS 101
 

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

In this class, you’ll learn all about knives that are right for you. In addition, you’ll explore sharpening, storage and other important information, plus learn cutting techniques like chopping, dicing, batonette, cubes, julienne, chiffonade, and more.  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 

Thu. 11/9/17   6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

7 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4652

Fri, Nov. 10, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! FRIDAY NIGHT FOOD FIGHT! A MYSTERY BOX COOKING PARTY!
 

Much like the popular Food Network cooking shows, this interactive and fun Friday night food competition will place you in small teams where you’ll be pitted against other chef wannabes, all with mystery boxes of ingredients and a cruel clock.  Folks, we have been providing these kinds of interactive experiences for 20 years now!  We can absolutely guarantee a fun … and delicious… evening! 

We’ll greet you with a specialty cocktail we like to call the ‘Chef’s Little Helper”, and then all you weekend kitchen warriors will be let loose to transform your ingredients into a restaurant-quality dish to feed the entire motley crew.  Bartering?  Uh-huh…if you wanna.  Trips to our pantry?  Sure…within reason.  And, our chefs and staff will be right there with you during the evening cheering you on, fetching equipment and providing real cooking education as you go.  

Expect a fair amount of kitchen “trash talk” as we anticipate that a few of you will get quite cocky as you compete for some seriously good prizes. (e.g “Hey where did you get your training, Le Cordon Poo?”)  Not to worry though … our chefs will make certain that the drama stays at a minimum…and that your dish comes out like a star.  

You’ll strategize, plan, barter, cook, create, and beautifully present your tasty (!) dish.  We might even throw in a few challenges, just to keep things exciting.  In the end, we’ll all sit down around the table and dine on our culinary creations.

The judges will pick the winners and provide light-hearted feedback.  Pull together your own winsome cooking team or we’ll put you with some new friends.  Either way. It’s a good, clean and tasty way to party on a Friday night!

(Dinner)

Hands On 

Fri. 11/10/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$75.00

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4654

Sat, Nov. 11, 2017 @ 10:00 AM
LI'L KIDS: A CAT WITH A HAT EATS BREAKFAST
 

Wake up, little sleepy heads! We’ve got some breakfast cookin’ to do! Kids (ages 5-8) and their adult cooking partners are going to save the day by helping that meddling Cat (you know, the one with the Hat!) who keeps making messes in the kitchen – especially in the morning - and getting Sally and Conrad into trouble while their mother is out of the house.

Our cooking instructor, Margo Mikkelson will teach young chefs and their adult cooking partners some of the “cats” favorite recipes. She’ll begin teaching them new culinary techniques, important kid-friendly kitchen safety skills, and delicious, recipes that are easy to recreate at home – without making a mess!  It’s hands-on all the way, too … offering the ultimate interactive learning experience for kids and adults alike!

Working as cooking teams, we’ll learn how to measure, whisk, mix as Margo teaches you whip up a batch of “Thing I & Thing 2” Breakfast Bars (these are real kid pleasers!) and The Cat’s Crazy Yogurt & Berry Parfaits, a healthy, easy, morning treat that can easily be made in the night before for a quick breakfast solution that can get you out of the house lickity-split.

We’ll need something to drink, too, so Margo will show you how to make Conrad’s Very Juice-tastic Orange Refresher that you’ll get to sample in class. We promise everyone will love this refreshing drink – it’s not just for kids, either!

After this informative and interactive class, your little chefs will shout “I made it, I liked it, and they’ll say…..I want to cook my own breakfast every day!” Bring your camera to capture some treasured moments!

(Tasting)  

Hands On

Sat. 11/11/17   10:00-12:00 

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

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

7 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4655

Sat, Nov. 11, 2017 @ 1:00 PM
LI'L KIDS: A CHICKEN IN EVERY POT
 

What kid doesn’t love a warm bowl of chicken soup?  Today, “seasoned” (get it?) culinary instructor, Margo Mikkelson, will teach your young chefs (ages 5-8) some beginner’s cooking skills like basic knife skills (with kid-friendly knives, of course!), cleaning and chopping fresh vegetables & herbs, mixing, measuring stock and noodles, and more as they learn to make a pot of delicious homemade Chicken Soup. Really….it’s easier than you think…….and super tasty! 

Then, Margo will show you how to twist puff pastry into individual Breadsticks, then brush them with butter and herbs before you bake them to golden perfection – the perfect accompaniment to our big bowl of love. 

At the end of class, we’ll package everything we’ve made so that you can take it home for dinner with your family. Cluck! Cluck! Let’s learn to cook!

(Tasting, Take-Home Chicken Soup & Breadsticks)

Hands On

Sat. 11/11/17  1:00-3:00   

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

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

12 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4649

Sat, Nov. 11, 2017 @ 6:30 PM
MOVED FROM 11/4 FLAVORFUL WEEKEND NIGHTS! MADE IN SPAIN
 

This class has been moved from 11/4/17. Chef Sandy DiGiovanni believes that if you want to really learn about a country, you have to eat your way through it!  Tonight, we’ll embark upon a food- and wine-trekking experience through the regions of Spain, a magical country overflowing with a vast array of foods and flavors that are the fruits of the country’s diverse ecology. 

Chef Sandy approaches food like she did her stint on “America’s Next Best Restaurant” – with passion, humor and unabandoned delight.  We’ll sip on Sangria as Sandy teaches Spanish classics like Gambas al Ajillo (Shrimp in Garlic Sauce), Mussels Miga in Cream Sauce with Fried Bread Crumbs, Potatas Bravas with Roasted Tomato Aioli, a classic Spanish Flan, and more. Don’t worry, you’ll get some hands-on cooking time tonight, too.

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

(Dinner)

Limited Hands On

Sat. 11/11/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

10 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4656

Sat, Nov. 11, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! CLASSIC STEAK HOUSE DINNER
 

Few of us can resist a great steak dinner – it’s the perfect meal to serve to family and friends when you want to impress. 

Tonight, you’re in for a real treat as one of our most popular instructors and consummate professional, Chef Jesse Vega, leads our steak-fest. He’s passionate about teaching you the right way to make a steak dinner as he shares some of his favorite recipes: Salted Potatoes with Steak Butter, Asparagus with Hollandaise Sauce, Peppercorn and Herb Grilled Steak with Pinot Noir Steak Sauce.  For dessert, he’ll prepare a fabulous Fresh Fruit with Sabayon Sauce, for a perfect ending.

Just imagine the luscious flavors, delicious aromas, and tantalizing tastes you’ll experience tonight!  You'll tie on an apron and get some prepping and cooking time next to Chef Jesse, too!  Then, we’ll toast to our success in the kitchen as we enjoy the fabulous steak dinner you’ve helped to prepare!

(Dinner)

Limited Hands On

Sat. 11/11/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

19 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4657

Sun, Nov. 12, 2017 @ 10:00 AM
COOKWELL! HOLIDAY HEALTHY HO HO HO! SANTA'S FAVORITE HOLIDAY FREEZER DISHES
 

The holiday season is right around the corner and that familiar “What’s for dinner?” is more stressful than ever to hear at this time of the year. Let’s face it, who has time to cook when there’s all of those holiday parties, presents to buy (and wrap!), kids Christmas holiday programs to attend, just to name a few of the many obligations that we all have at this time of the year.   How in the world do you prepare home-style dishes for your family when there doesn’t seem to be enough hours in the day?  Let us help! We’ve got you covered.

One of the easiest ways to avoid the drive-thru is to have a freezer stocked with family favorites.  Imagine a fully equipped kitchen where you can prepare 5 make-ahead and freezable dishes in a mere 3 hours …..and have a whopping good time doing it. Now, there’s an idea that should get your whisk a whippin’! We do the shopping and the prep work — you just show up. And, you won’t even have to clean up your kitchen when you’re finished? Can I get a Ho Ho ,Heck Yes?!

Today, a menu planning pro, and real food advocate, Katie Newell, will teach you her top tricks and tips for creating a little magic in your kitchen as you learn tasty dishes that freeze well, and taste great!  And here’s the best news…you’ll be making and taking home 5 dishes (most will feed a family of 4) with you! First Katie will teach you basic culinary skills as she shows you how to make recipes like “Take and Bake” Crab Dip, Bacon & Sage Apricot Bites (ooooo, those sound good!), Julia Child’s Beef Bourgeon (yes, sir, you can freeze your food and be a Julia Child fancy pants!). We’ll round things out with a savory Creamy Wild Rice Soup and a homemade Caesar Dressing.  Then, you’ll break down to work stations and practice what you’ve learned as you get busy making these recipes yourself.

Oh yeah…..you didn’t think we’d forget dessert, did you?  Heck no…..it’s Christmas, after all!  We’ll also make Dark Chocolate Liqueur-Infused Truffles – perfect for grabbing out of the freezer for a sweet treat when unexpected company arrives……..or leaving out for Santa on Christmas Eve. (Rumor has it that Truffles are Santa's favs!)

In addition to making and tasting some of her all-star freezer dishes, she will discuss proper storage techniques, shelf life, and what does and doesn’t freeze well (freezer burn…a major no no). Want to know a bonus feature? Everyone will take home their freezer meals, so please bring along a cooler.  

(As with all of Katie’s classes, sustainable meats and as many healthy, organic products as possible will be used throughout the evening.) She’ll also cover her 8x8 theory.  What’s that? Well, you have to sign up to find out!

You’ll leave this fun and informative 3-hour class full of valuable information needed to build up a well-stocked freezer. And, guess what? You’ll have 5 delicious dishes ready at the drop of a hat. Cooking has never been so easy (or fun).

This is a great time-saving solution for all of you working moms and dads! Hey, I’ll bet that Mrs. Clause freezes dishes for Santa and his Elves during the hectic Christmas season, too! 

Hey, call us to book a private class for at least 15 and get your registration and meals FREE! Happy holidays to YOU!

(Tasting & Take-Home Food)

Limited Hands On 

Sun. 11/12/17   10:00-1:00 

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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$195.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4658

Mon, Nov. 13, 2017 @ 6:30 PM
COOKWELL! GLORIOUS GRAIN & GLUTEN-FREE DESSERTS FOR THE HOLIDAYS!
 

If you have food allergies and digestive issues, the holiday season can be a tough time to navigate.  Sometimes it’s hard being “that person” at the table who can’t eat everything your family and friends do. This includes sweet treats!  

Tonight’s instructor, Jackie Caldwell, has found ways to bring some joy back into holiday goodies with really great recipes that are gluten-free and grain-free.  Jackie is an experienced culinary instructor, and understands better than others because she has lived the concept of healing yourself with food.  She’s excited to be sharing some of her favorite holiday dessert recipes that taste great…..and the best part is that your family and friends will have no idea they are made with almond flour, cashew butter and all kinds of healthy ingredients. They’ll just know that they’re deeeelicious!

You’ll learn to make Scrumptious Chocolate Pie (with a nut crust and a surprise ingredient that adds the creamy to this dreamy pie), Paleo Nutter Butter Bars (bet you can’t eat just one!), tangy Lemon Bars, and Coconut Cookies, that are da’ bomb. You’ll get to help Jackie prepare some of the recipes too.  If I were you, I’d make sure you hide of these mouthwatering goodies for yourself so your family doesn’t eat them all up. 

Join Jackie on her quest to make your holidays joyful with incredible grain-free & gluten-free desserts!

(Tasting)

Limited Hands On 

Mon. 11/13/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

14 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4530

Mon, Nov. 13, 2017 @ 6:30 PM
PRO SERIES II (DAY 7-BREADS & ROLLS)
 

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 10/2, 10/9, 10/16, 10/23, 10/30, 11/6, 11/13, 11/20, & 11/27 

6:30-9:30

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  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.)

10 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4600

Tue, Nov. 14, 2017 @ 6:30 PM
SU-SU-SUSHI-O!!
 

Let’s learn how to make sushi!  One of our most popular classes will be taught this evening by Chef Yvette Hirang who will show us the fundamental skills needed to make the basic types of rolls and get you “rollin’” yourself with some hands-on action. 

We’ll also learn the basics about sushi rice, the ingredients used with sushi such as wasabi and pickled ginger, how to safely store fish and where and how to buy sushi grade fish.  We’ll learn hand-rolling techniques and presentation of our sushi!  Sushi always delivers on flavor and fun, so come learn what terms like “Nigiri,” “Temaki” and “Maki” mean, and let’s get our sushi on! Oishii! (That means “yummy” in Japanese!)

Who said you can’t find great sushi in the Midwest? Now you can make it in YOUR kitchen! You’ll get to try your hand at making sushi as well and you’ll taste several types of sushi like Inside-out Roll, Spicy Tuna Roll, and California Roll!  You’re crazy if you think you can’t do it yourself! Note: This is a basic skills class for beginners.

(Tasting)

Hands On 

Tue. 11/14/17   6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$65.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4659

Wed, Nov. 15, 2017 @ 11:00 AM
LADIES WHO LUNCH! INSPIRED (& INEXPENSIVE) HOLIDAY TABLE DESIGNS
 

‘Tis the season for decking the halls….and our holiday tables! You’re in for a treat as Larry Wheeler (“Director of Ambiance” at the InterContinental Hotel) leads this special 2-hour festive class. He’s an excellent instructor of creative table design and has a knack for keeping it simple, yet beautiful. (Plus, he’s a hoot!)  

Grab your besties and join us for a fun class full of humor and holiday-inspired tabletop decorating ideas that are easy to re-create when you entertain friends, company big-wigs, or those pesky in-laws this holiday season. Larry will show you how to use inexpensive items that are easily found like ornaments and decorations, keepsakes, as well as family treasures and turn them into marvelous works of holiday tabletop art. He’ll also teach you how using mixed metals in your designs will have your family and friend marveling at (and copying!) your artistic creations (Don’t say gold and silver can’t be friends!) 

To top things off, we’ll serve you a luscious light lunch prepared by our very own CCKC Chefs. Each guest will take home a little sumpin’ sumpin’ from Larry.  (Sorry fellas, this one’s just for us girls!)  

(Light Lunch & Gift)

Demonstration Class 

Wed. 11/15/17   11:00-1:00 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$45.00

Larry Wheeler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4660

Wed, Nov. 15, 2017 @ 6:30 PM
'TRAVEL HOLIDAY' AWARD-WINNING APPETIZERS FROM KANSAS CITY'S LEGENDARY PLAZA RESTAURANTS
 

Travel with us as we go back in time to the OLD days and learn original appetizer recipes made famous at some of your favorite J.C. Nichols restaurants on Kansas City's famous Plaza.

You may not realize that our own Chef Richard McPeake designed many of the original recipes you’ve enjoy at your favorite local restaurants over the years. Yep…he’s a KC culinary legend.

In this hands-on class, you’ll learn to recreate some of his 'Travel Holiday' magazine award-winning appetizer recipes you’re sure to recognize from popular restaurants like Plaza III, Fedora Café, and the Original Bristol Bar & Grill.  Along the way, he’ll cover fundamental cooking skills like searing methods, the 6th Mother Sauce (aka butter sauces), how to properly steam mussels, the unique techniques of an East Coast Pan Roast, and lots more. 

Then, you’ll work next to this accomplished chef as he teaches you how to prepare mouthwatering appetizers like Seared Salmon with Avocado Butter Sauce, Steamed P.E.I. Mussels with a fabulous Mustard Cream Sauce, Seared Duck Breast with Raspberry Hoisin Butter Sauce (it’s simpler than you think!), and East Coast Shrimp Pan Roast. Wow, what a line-up! 

If you’re a lover of nostalgia (and great food!), you won’t want to miss this very special class that you simply will not find anywhere else!

(Tasting)

Hands On

Wed. 11/15/17   6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4661

Thu, Nov. 16, 2017 @ 6:30 PM
GIRLS NIGHT OUT! TIPSY SISTA'S HOLIDAY COCKTAIL PARTY
 

Oh the weather outside is frightful … so gather your sista friends (Ok, you can bring your real sisters too!), and c’mon inside to a girly-girl holiday event designed just for you. We’ll have a roaring fire and introduce you to none other than Bruce Campbell, the “prince of cocktails,” the “master of mixology,” who will show us how to mix the perfect holiday cocktails to toast the holiday season.  Bruce’s 25+ years in the restaurant business has shown him that there are some classic drinks that never go out of style.

Tonight we are going to learn to make some hot and cold beverages to celebrate the season. Get ready to be educated in the art of the Hot Buttered Rum, Old-Fashioned Egg Nog, Cranberry Caipirinha and, my personal favorite, the Candy Cane Martini. To round out our holiday concoctions, we’ll explore several variations of sparkling wine cocktails including Pink Rose, Holiday Bellini and Champagne Punch! And yes, ladies, we will taste some of these lovely concoctions. Did you think we wouldn’t? Oh c’mon!

If that’s not enough fun, Bruce wants to play a little game called “Name That Mystery Drink” which ought to be entertaining to say the least!

We can’t very well have a whole lot of toasting without some nibbles so our staff of merry culinarians here at the CCKC will provide some lovely appetizers and delectable desserts to enjoy throughout the evening (And yes, we’ll share those appetizer recipes with you tonight.). This is a demonstration class with no hands-on participation. 

(Appetizers & Cocktail Tastings)

Demonstration Class 

Thu. 11/16/17   6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$55.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4662

Fri, Nov. 17, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COOKING FOR COUPLES! A GOURMET SEASIDE DINNER FOR TWO
 

Interested in learning to cook as a couple? Well, tonight is the night to grab your favorite person and join us in our kitchen as we learn some delicious recipes perfectly suited for pairs.

It’s hands-on all the way as you and your date work in small groups alongside Chef Richard McPeake – graduate of The Culinary Institute of America, cookbook author and culinary instructor extraordinaire! Chef Richard is the consummate professional, passionate about sharing some of his favorite recipes: Potato Cakes with Smoked Salmon & Cavier, Pistachio Crusted Tilapia, Parmesan Spaghetti Squash Stuffed Tomato and Poached Pear with Chocolate Mascarpone & Raspberry Sauce What a menu!

While you’re cooking, we’ll set the mood with candlelight ambiance, clinking wine glasses – all that romantic stuff.

(Dinner)

Hands On 

Fri. 11/17/17   6:30-9:00 

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

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

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

16 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4663

Sat, Nov. 18, 2017 @ 10:00 AM
COOKWELL! VEGETARIAN COMFORT FOOD
 

Fall is a time when everyone starts cozying up inside, and what better way to warm up than with warm, satisfying comfort food – especially when on those chilly rainy days. But not all comfort food has to center around meats. Vegetarians love hardy, rich and flavor-filled culinary creations at your own dinner table, too.

We all know consuming more veggies is a habit our bodies would appreciate and could get used to with ease (read into that as you would like…but it’s a fact!).  Warm ‘em up from the inside out with healthy dishes that’ll keep the chill away and the family wanting more!

This morning, one of our newest instructors, Chef Molly Flynn, will share some of her favorite tried-and-true vegetarian recipes that have the “umph” to sustain us through these cold wintry months. Chef Molly will teach fundamental culinary techniques as she walks you through the steps to create belly-warming recipes such as Five Bean Chili with a surprise fall harvest ingredient, Mini-Lasagna with fresh made-from-scratch Pasta (that you’ll get to make yourself!), Butternut Squash Enchiladas with Black Beans & Goat Cheese, and a creamy, dreamy dessert – Chocolate Risotto with Port Poached Pears.  This is a menu that everyone in your family will love! You’ll roll up your sleeves, tie on and apron and get a little cooking time alongside this engaging chef, too.

So, cozy on over and find out how incredibly wonderful these plan-based dishes can be. This is a menu that everyone in your family will love! Sign up today.....we’ll save you a seat!

(Tasting)

Limited Hands On 

Sat. 11/18/17   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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

16 openings available

$60.00

Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4664

Sat, Nov. 18, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COOKING FOR COUPLES! AN AFFAIR TO REMEMBER
 

It’s your night to celebrate how you feel about each other. Join us for one of our signature Flavorful Weekend Night® dinners designed specifically for the two of you. We’ll greet you with a glass of champagne and the table will be set for romance.

Then, tonight’s instructor, Chef Jason Bowers, will show off his incredible culinary skills as he creates a memorable evening with a lovely menu of Red, Yellow and Green Tomato Chilled Soup with Toasted Cumin Crème Fraiche and Roasted Anaheim Pepper Chutney.  Avocado Puree Soyu Seared Chilean Sea Bass with Rock Shrimp and Pineapple-Pepper Compote served with a Soy-Sesame Ginger Reduction, Herb Infused Basmati Rice with Pomegranate and Lemon Basil.  Dessert will be Caramel Crème Brulee.  You’ll get a bit of hands on tonight alongside Chef Jason, as well.  

(Dinner)

Limited Hands On 

Sat. 11/18/17   6:30-9:00 

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

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

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$75.00

Jason Bowers

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4665

Sat, Nov. 18, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! DINNER WITH "THE FAMILY"-ITALIAN MOB FOOD
 

YO, you…..yeah, I’m talking at YOU! The Boss, aka Chef Sandy Digiovanni, would like me to invite you to join her tonight for dinner with “the family”.  She told me to tell you that she’s gonna the break da code of silence and show all of yous how to make some real Italian mob food.  You know, da kind of foods that Pauli from Goodfellas or Tony Soprano and his minions woulda ate in the back room of da Ba Da Boom. Tonight’s menu is so good, you’re gonna think you got whacked and went to heaven.  Fuggetaboutit. 

Chef Sandy will show you how to create tonight’s Italian classics like Pasta Putanesca (“Ladies of the Night” Pasta), Sausages and Peppers, Sausage “Sangwich” with Peppers and Onions, and Pauli’s Famous Pasta Alli Ogie (Remember the scene with the razor blade and the garlic?) Of course, the night wouldn’t be complete without learning to make Chef Sandy’s Godmother Lee’s Cannoli's.  

You will don an apron (unless you think you look good in concrete boots) and work alongside Chef to help her prepare some of the recipes, too.  Aww, don’t be scared, you’re gonna have a good time tonight.  Cause I said so.   I promise an authentic experience - right down to the long group tables and the Louis Prima music.   So, you’ll be there….capiche? And, don’t be a wiseguy…sign up early. 

(Dinner)

Limited Hands On

Sat. 11/18/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

16 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4666

Sun, Nov. 19, 2017 @ 5:00 PM
MIDWEST BBQ INSTITUTE: BBQ WORKSHOP: SAUCES, RUBS & MARINADES
 

A delectable sauce, a spicy rub, or an interesting marinade … these things set your smoking dishes apart from the rest. If you don’t have the seasonings right, you might as well not fire up your smoker.  There. We said it.

Chef Richard McPeake, Educator of ‘Que” and expert pit master, will educate you on the ABCs of preparing a great sauce, rub, and marinade. You’ll learn all about choosing the right spices, storing them properly, their expected shelf life, pros and cons of using powders vs. ground spices, and knowing which spices complement each other. Chef will demonstrate how to prepare KC Style BBQ Sauce, Zesty Piquant Pepper BBQ Sauce, “Your Own” BBQ Rub, and Brisket marinade.

Armed with all this valuable information, you’ll tie an apron on and try your hand at making your own signature sauce and rub to take home. This is an essential class to round out your smoking repertoire.

(Tasting, Take-Home BBQ Sauce & Rub)

Limited Hands On

Sun. 11/19/17   5:00-7:30 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

19 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4667

Mon, Nov. 20, 2017 @ 6:30 PM
HOW TO SAUTE!
 

If you want to learn the art of sauté, you have to actually get in there and DO IT! No one believes that more than Chef Jesse Vega. He has designed a high hands-on class to learn the art (and science) of sauté! He teaches techniques like pan-grilling, how to create simple and delicious pan sauces, knife skills, and more… you 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 sampling as we prepare classic sauté dishes such as Sautéed Mushrooms, Sautéed Chicken Breast with Chardonnay Pan Sauce, Sautéed Spinach, Sautéed Portobello Mushrooms in Balsamic Butter Sauce, and Peppered Salmon Fillet with Rusty Nail Cream Sauce. This class will change the way you cook!

(Tasting) 

Hands On

Mon. 11/20/17   6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

19 openings available

$60.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4530

Mon, Nov. 20, 2017 @ 6:30 PM
PRO SERIES II (DAY 8-DESSERTS)
 

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 10/2, 10/9, 10/16, 10/23, 10/30, 11/6, 11/13, 11/20, & 11/27 

6:30-9:30

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  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.)

10 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4668

Fri, Nov. 24, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "LET'S ROLL" SUSHI PARTY! (ADULT/CHILD OPTION)
 

Let’s roll out a good time with a Sushi Party!  Today, junior chefs (ages 9-14) will work alongside Chef Yvette Hirang as she breaks out the chopsticks and shows us how to get “rolling”. You'll learn all about making sushi: how to create 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 recipes such as: California Roll, Veggie Temaki, and Ahi Tuna Maki. Oishii! (That means “yummy” in Japanese!)

(NOTE: Adults (18 years or older) are welcome to join the junior chef in this class.  This will require that an additional seat be purchased in this class, if available.  When registering for that additional seat, please note in the “note” section of the registration that the person you are registering as the adult (whether you, or you on behalf of another adult) would like to be seated with your child, including your child’s name, please.)  

(Tasting)

Hands On

Fri. 11/24/17   10:00-12:30 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

10 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4669

Fri, Nov. 24, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: THE MEXICAN KITCHEN - HOMEMADE TAMALES & MORE! (ADULT/CHILD OPTION)
 

There is no denying the culinary fan base that surrounds authentic Mexican tamales. And kids (ages 9-14) love making (and eating) them just as much as the adults do!

We just happen to have tamale-expert, Susy Lara, “in da house” to show them how it’s done. In case you didn’t know, tamales are incredibly versatile … they can be breakfast, lunch, dinner, dessert or appetizer. They can be made with meat, cheese, fruit or any combination and served with any number of sauces.

Today, Susy will share coveted family recipes, secrets and techniques as she teaches our junior chefs how to make homemade Chicken Tamales with Tomatillo Sauce. She’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 dessert… Fresca con Crema!

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

(NOTE: Adults (18 years or older) are welcome to join the junior chef in this class.  This will require that an additional seat be purchased in this class, if available.  When registering for that additional seat, please note in the “note” section of the registration that the person you are registering as the adult (whether you, or you on behalf of another adult) would like to be seated with your child, including your child’s name, please.) 

(Tasting & Take-Home Tamales)

Hands On

Fri. 11/24/17    10:00-1:00 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$60.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4677

Sat, Nov. 25, 2017 @ 10:00 AM
PASTRY ARTS INTENSIVE: A PASTRY CHEFS STEP-BY-STEP GUIDE TO THE PERFECT GINGERBREAD HOUSE
 

Take your culinary skills to the next level!  This 3-hour intensive, taught by a professional pastry chef, is designed for adults 16 years and older and will review how to make gingerbread house pieces from scratch, building techniques, royal icing and decorating techniques.  Each registrant will take home a gingerbread house to complete at home.

(Snacks)

Sat. 11/25//17   10:00-1:00

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

12 openings available

$95.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4722

Sat, Nov. 25, 2017 @ 10:00 AM
Added Class: LE CREPERIE: SWEET & SAVORY CREPES
 

The Culinary Center turns into “Le Crêperie” today as we learn everything there is to know about sweet and savory crêpes. You can’t learn how to make ‘em if you don’t flip ‘em yourself, so get in here and get some hands on practice. 


Join one of our newest culinary instructors and passionate foodie, Lauren Lane, as she teaches you the techniques and tips to make delicious crêpes variations such as Spinach, Mushroom and Gruyere and Herb Crêpes with smoked ham and cheese. Not to mention a fabulous dessert crêpes made with Nutella and Bananas. Yummy….and, so much fun! 


Once you master the fundamentals and tips that Lauren will share, you’ll be able to create tons of your own variations to serve to your family, or when entertaining.


(Tasting)


Hands On


Sat. 11/25/17    10:00-12:30 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

20 openings available

$55.00

Lauren Lane

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4530

Mon, Nov. 27, 2017 @ 6:30 PM
PRO SERIES II (DAY 9-FINAL DINNER COMPETITION)
 

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 10/2, 10/9, 10/16, 10/23, 10/30, 11/6, 11/13, 11/20, & 11/27 

6:30-9:30

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  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.)

10 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4670

Fri, Dec. 1, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE FESTIVE TABLE-AN ELEGANT HOLIDAY COOKING PARTY
 

Join Chef of the Year 2016 (!) Chef Richard McPeake for a holiday cooking class and celebration party where you get some fun hands-on cooking with friends … and new friends!!  

This evening, Chef will demonstrate how to create each course of one of his favorite holiday menus, then you’ll break out into teams with each team working alongside Chef to prepare one of those courses for this lovely repast! 

You'll be preparing dishes such as Caramelized Seasoned Pecan Topped Baked Brie, Double Crusted Coffee Rubbed Prime Rib, a Winter Vegetable Tart, a ramped up version of the classic Caesar Salad and a unique and decadent Winter Chocolate Bread Pudding with White Chocolate Crème Anglaise!  In the end, we’ll toast to our beautiful food as we dine around a dazzling holiday table! Cheers! 

A great option for small company groups, dinner clubs, and couples!

(Includes Cooking Class, Dinner, & Two Glasses Of Wine Or Beer)

Hands On 

Fri. 12/1/17   6:30-9:00  

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!  

20 openings available

$80.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4671

Sat, Dec. 2, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A "BIG NIGHT" HOLIDAY DINNER PARTY AT VILLA DIGIOVANNI..FEATURING TIMPANO!
 

We’re full swing into the holidays now and what better way to celebrate and kick off the season than with a festive cooking party with your spouse, partner or group of friends!

Tonight, we’re bringing some Hollywood to our kitchen as experienced culinary instructor, Chef Sandy DiGiovanni, (a name you may recognize as a finalist from NBC’s “Next Great American Restaurant”) shows you how to recreate the food and atmosphere from the popular ‘foodie’ cult movie “Big Night.” 

If you’ve seen “Big Night”, you’ll be familiar with an Italian dish known as Timpano. If you haven’t seen it, why not?! It’s a “must see if you’ve a lover of food, especially Italian food! Timpano, a mouthwatering delight, is traditionally made in a metal tub and consists of layers and layers of beautiful Italian stars such as homemade ragu, sausage, pasta, vegetables - all layered between hand-made pastry dough.  This, my friends, is a party in your mouth, and makes it the perfect centerpiece for our festive dinner menu. As in the movie, applause is the order of the day the moment this show-stopper is presented from the oven!

Our interactive menu will feature Italian courses that complement the star of the show, including Wild Mushroom & Ricotta Crostini, Melon with Prosciutto and Pecorino Romano Honey Drizzle and Chef Sandy’s amazing Italian Caprese Salad. Of course, no Italian meal is complete without a decadent dessert, so you’ll learn a classic Amaretto Tiramisu, too. And, you’ll get some prepping and cooking time alongside Chef Sandy.  

We promise an authentic foodie experience inspired by an iconic foodie movie, right down to the Louis Prima music! Join us, won’t you? Mangia!

(Dinner) 

Limited Hands On

Sat. 12/2/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4672

Sun, Dec. 3, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: HOLIDAY DANISH KRINGLE-MAKING
 

What a fun time of year for junior chefs (ages 9-14) to learn baking skills... and, an even better time of year to learn to make Danish Kringle (or Kringla).

In its original form, it is a pretzel-like knot shaped soft pastry made from yeast dough. Today, you will find it in Danish bakeshops in various shapes and filled with oh so many kinds of fillings: apple, cherry, cheese, prune…you name it. 

Our own, Laura Thomsen (you can call her LT!), has been making her Bedstemor’s (that’s Danish for Grandma!) Kringla for years and will instruct us today.  Then you will tie on and apron and work alongside her to create your own. Your family will sing your praises when your home fills with some crazy good smells.

This is a great family outing for those folks in town for the holiday. I’m just sayin… 

(Tasting)

Hands On 

Sun. 12/3/17   10:00-12:30 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

14 openings available

$55.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4673

Sun, Dec. 3, 2017 @ 1:00 PM
CREATIVE COOKIE DECORATING FOR THE HOLIDAYS
 

Next to presents and the laughter of children, nothing brings holiday cheer more than hand-decorated cookies. Whether they are packaged in a festive box as gifts for friends and relatives or displayed elegantly on your buffet table, your cookies will garner loads of “oohs” and “aahs” when you use techniques learned in this class.

Forget spending a fortune at the bakery for those cookies you have admired for so long. With these serious and useful cookie decorating techniques and tips, you can make your own colorful, whimsical and professional-looking cookies.

Our expert instructor, Kris Koehler, is a professional pastry chef and cookie decorator extraordinaire, so you’ll be learning from one of the best in the business. She’ll start off by showing you how to make her favorite Sugar Cookie recipe and how to cut them out with cookie cutters into various festive shapes. (Think snowflakes, reindeers, holiday bells, Christmas trees….you get the picture.)  Next, she’ll demonstrate various cookie decorating methods including: Royal Icing, Piping, Glazing, Sugar Decorations and more. 

With all of the tricks and tips such as borders and flow icing that you'll learn today, you’ll leave class with the confidence and know-how to make them at home so you can display and enjoy at your own holiday celebrations.You'll get a bit of hands on as you try the techniques in class!

(Snacks) 

Limited Hands On

Sun. 12/3/17    1:00-3:30 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

13 openings available

$55.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4674

Sun, Dec. 3, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! SOPHISTICATED HOLIDAY ENTERTAINING: YE OLDE PRIME RIB DINNER
 

Now, who doesn’t recall their favorite Prime Rib Dinner?  It’s a classic menu that’s not just served during the holidays, but year-round, and known not just for the main dish, but for the accompaniments as well.  You don’t have to out to a restaurant to enjoy this classic meal. Let’s go “old school” and learn how simple it is to recreate in your own kitchen.  

Chef Jesse Vega will walk you through how to choose and prep the prime rib and then while our main dish is roasting (imagine how good that will smell!). You will get in on the action by preparing some of the side dishes. 

The traditional menu consists of Beef Au Jus, creamy Horseradish Sauce, Yorkshire Pudding, Creamed Spinach, Sautéed Mushrooms, and Twice Baked Potatoes. I don’t know about you, but my mouth is watering!  Chef will prepare a 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 fancy-schmancy prime rib dinner over the holidays for family and friends. Get ready for a standing ovation! You're welcome.

(Dinner)

Limited Hands On

Sun. 12/3/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4675

Mon, Dec. 4, 2017 @ 6:30 PM
HOLIDAY DANISH KRINGLE-MAKING
 

What a fun time of year to learn new baking skills... and, an even better time of year to learn to make Danish Kringle (or Kringla). In its original form, it is a pretzel-like knot shaped soft pastry made from yeast dough. Today, you will find it in Danish bakeshops in various shapes and filled with oh so many kinds of fillings: apple, cherry, cheese, prune…you name it. 

Our own, Laura Thomsen (you can call her LT!), has been making her Bedstemor’s (that’s Danish for Grandma!) Kringla for years and will instruct us today.  Then you will work alongside her to create your own. Your family will sing your praises when your home fills with some crazy good smells.

This is a great family outing for those folks in town for the holiday. I’m just sayin… 

(Tasting)

Hands On 

Mon. 12/4/17   6:30-9:00

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

14 openings available

$55.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4678

Wed, Dec. 6, 2017 @ 11:00 AM
HOLIDAY "ALL HANDS FOR HUNGER" LUNCH - A COOKING PARTY WITH A PURPOSE
 

Start a great holiday tradition that keeps on giving when the holidays are over!  This cooking event/community service project is perfect for coworkers, family and friends who want to celebrate the season AND do something that really matters – like the feed the needs of our local community! 

We will welcome you with a beverage and a brief explanation by a representative of a local charity who will explain to you exactly who you are cooking for.  Next, our chefs will show you how to prepare a fantastic dish and then turn it over to you to create and package them … with the able assistance of our own CCKC cooking elves.

Of course, we’ll make sure you don’t go hungry either, so plan on sitting down to celebrate your good deeds around the table for a tasty holiday lunch.  

What a great way to learn how to cook AND give back to KC all at the same time. We hope you’ll join in our mission to serve others.  ‘Tis the season for giving! 

This would be a great one for office holiday outings, friends groups, or family bonding! (Beer & wine available for purchase).  

(Lunch) 

Hands On

Wed. 12/6/17   11:00-1:00 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$90.00

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4676

Sat, Dec. 9, 2017 @ 6:30 PM
UNAVAILABLE. BOOKED PRIVATELY. Flavorful Weekend Nights! Buon Natale! Christmas In Sicily
 

This class has been booked privately!  If you are interested in information about booking one of our published classes as a private event, please call Mimsy Tallent at 913-341-4455!


Class Description:

The hustle and bustle of the season is all around us, and tonight is a time to stop and celebrate by spending a relaxed evening in our kitchen with your spouse, partner, or group of friends – Sicilian-style!

Get ready for a special evening as we transport you straight to Italy to enjoy a beautiful gourmet Sicilian Christmas dinner. Experienced culinary instructor, Chef Sandy DiGiovanni, will lead this exceptional class as she teaches you a few of the holiday foods she enjoys with her Sicilian family. Her style is informal, but not without much acumen and fierce commitment to the authentic foods of her heritage. 

She’ll start off our classic Sicilian menu with Ricotta alla Limone on grilled Crosini, followed by a beautiful Escarole Siciliano salad. Then it’s on to a fabulous entrée of Gamberoni alla Casalinga Siciliano (aka Housewife Shrimp Marsala) and Linguine con le Vongole (Linguini with Clams). Add one of Chef Sandy’s favorite desserts, Limone Pistachio Cake with fresh made Olive Oil Gelato and paired with homemade Limoncello, and you’re on your way to a trip to Sicily, my friends. No passport required!

To add to the fun, you’ll get to don an apron for a little hands-on cooking time alongside Chef Sandy, too!  It’ll be a fantastic night out with a beautiful meal you won’t soon forget……join us! 

(Dinner)

Limited Hands On

 

Sat. 12/9/17   6:30-9:00 

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

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

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4679

Sun, Dec. 10, 2017 @ 10:00 AM
FULL-DAY CHOCOLATE WORKSHOP: DEATH BY CHOCOLATE
 

A comprehensive full-day class taught by a veteran chef, restaurateur and culinary instructor, Chef Richard McPeake.  The 5-hour class will begin with full instruction on the various types and styles of chocolate.  Then, we’ll put on an apron and “rock and roll” through tempering, cooking styles, melting, leavening, soufflés, equipment, temperature, storage, when to use which type of chocolate, oil levels…you name it! 

You’ll get into chocolate up to your elbows as you make Chef Richard’s Award Winning Chocolate Nut Gateau. (1st place – 3 years in a row at the Missouri Restaurant Show!)  Also, his famous Chocolate Truffle Cake, a “fail proof” recipe (yes, you heard us!) Chocolate Soufflé, Ganache, and a homemade Hot Fudge Sauce (Fedora’s original recipe!) - to die for!  In addition, you’ll learn the fundamentals of dipping with chocolate when you create Grand Marnier-Injected Chocolate Dipped Strawberries!

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

(Tasting, Light lunch & Take-Home Fudge Sauce) 

Hands On 

Sun. 12/10/17   10:00-3:00 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4680

Sun, Dec. 10, 2017 @ 11:00 AM
THE MERRY ELVES' FAMILY WORKSHOP: HOLIDAY CAKE-A-PALOOZA!
 

The holidays just aren’t complete without a fun family-focused party where everyone makes a decorated edible holiday dessert to take home and show off. 


This year Santa told us that his favorite dessert is cake, so we know better than to give him anything else!  We’re doin’ it up right, folks!  I’m not talkin’ just any boring ole’ holiday cake, you crafty elves….I’m talking about cakes that come out lookin’ just like the pros! 


Choose to make a Plaza Lights Cake, a Frosty The Snowman Cake, a Snow Angel Cake, a Winter Wonderland Cake or a Gingerbread House Cake (You heard me…it’s a cake with a gingerbread house on top!).  Or turn your creation into an Ugly Sweater Cake if you want. It’s your creation!


We’ll show you how it’s done, provide samples of several decorated cakes for you to study, and loads of decorations from which to choose.  From smooth buttercream icing and  colorful edible ‘play-do” (a/k/a fondant,) to little sleighs and trees and shiny edible “ornaments” perfect for your sweet holiday creation…and, so much more. Then, you get to add your own unique ideas and run with it… with the able assistance of our Merry Cake Decorating Elves, of course!  


We’ll have holiday music, hot cocoa and kid-friendly munchies available too!  At the end of this class, we’ll send you home with your sweet holiday creation in a baker’s box, all ready to show off to family and friends…and to EAT, of course!  


We invite all you “kids” – young and old – to join us for this old-fashioned, pre-holiday festivity. Reserve early and bring your camera!


(Each fee includes a two-layer cake, loads of decorating materials from which to choose, cake decorating instruction, hot cocoa and kid-friendly munchies) 


Please Note that each child 8 or under must be accompanied by an adult.


Hands On 

 

Sun. 12/10/17   11:00-1:00  

 

$55/person
(each registration will receive a 9" two-layer cake to decorate as they desire)  

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

26 openings available

$55.00

'Head Elf' Laura Laiben & Her Merry Elves

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4681

Sun, Dec. 10, 2017 @ 2:30 PM
FOR GROWN-UP ELVES ONLY! HOLIDAY CAKE-A-PALOOZA!
 

The holidays just aren’t complete without a fun party where everyone makes a decorated edible holiday dessert to take home and show off. 


This year Santa told us that his favorite dessert is cake so we know better than to give him anything else!  We’re doin’ it up right, folks!  I’m not talkin’ just any boring ole’ holiday cake, you crafty adult elves….I’m talking about cakes that come out lookin’ just like the pros! 


Choose to make a Plaza Lights Cake, a Frosty The Snowman Cake, a Snow Angel Cake, a Winter Wonderland Cake or a Gingerbread House Cake (You heard me…it’s a cake with a gingerbread house on top!).  Or turn your creation into an Ugly Sweater Cake if you want. It’s your creation!  


We’ll show you how it’s done, provide samples of several decorated cakes for you to study and loads of decorations from which to choose.  From smooth buttercream icing and  colorful edible ‘play-do” (a/k/a fondant) to little sleighs and trees and shiny edible “ornaments” perfect for your sweet holiday creation…and so much more. Then, you get to add your own unique ideas and run with it… with the able assistance of our Merry Cake Decorating Elves, of course!  


We’ll have holiday music, one of our favorite holiday cocktails – the “Christmosa” (Hey, cake decorators need inspiration, right?) as well as adult-friendly munchies.  At the end of this class, we’ll send you home with your sweet holiday creation in a baker’s box, all ready to show off to family and friends.  


So, grab your besties, your partner or your office mates and join us for this old-fashioned, pre-holiday festivity. Register early folks. (Must be 21 years or older to register)  


(Includes a two-layer cake, loads of decorating materials from which to choose, cake decorating instruction,

an adult-friendly cocktail and munchies)


Hands On


Sun. 12/10/17   2:30-4:30  

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

40 openings available

$65.00

'Head Elf' Laura Laiben & Her Merry Elves

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4682

Tue, Dec. 12, 2017 @ 11:00 AM
REINDEER GAMES-AN INTERACTIVE HOLIDAY COOKING PARTY!
 

Much like the popular Food Network cooking shows, this fun holiday food competition will place you in small teams where you’ll be pitted against other chef wannabes, all with mystery boxes of ingredients and a cruel clock.  Folks, we have been providing these kinds of interactive experiences for 20 years now!  We can absolutely guarantee a fun … and delicious… lunch!  Don’t worry, we’ll be watching the clock and will be sure to get you back to work on time! 

We’ll greet you with a festive “mock-tail” we like to call the “Rudolph’s Red-Nosed Revenge” (or turn it into a delicious cocktail) and then all you kitchen warriors will be let loose to transform your ingredients into a restaurant-quality dish to feed the entire motley crew. 

Bartering?  Uh-huh…if you wanna.  Our CCKC Cooking Elves will be right there with you, cheering you on, fetching equipment and providing real cooking education as you go.   Expect a fair amount of kitchen “trash talk” as we anticipate that a few of you will get quite cocky as you compete for some seriously good prizes. (e.g “Hey where did you get your training, Le Cordon Poo?”)  Not to worry though … our chefs will make certain that the drama stays at a minimum…and that your dish comes out like a star.   You’ll strategize, plan, barter, cook, create, and beautifully present your tasty (!) dish.  We might even throw in a few challenges and festive ingredients, just to keep things exciting. 

In the end, we’ll all sit down around the table and dine on our culinary creations.  The judges will pick the winners and provide light-hearted feedback. 

Pull together your own winsome cooking team or we’ll put you with some new friends.  Either way. It’s a good, clean and tasty way to celebrate the holidays.  (Beer & wine available for purchase).  

(Lunch) 

Hands On

Tue. 12/12/17   11:00-1:00 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$75.00

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4683

Sat, Dec. 16, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! CELEBRATE THE HOLIDAYS....ASIAN-STYLE!
 

Do something different to ring in the holiday season! Grab some friends and let’s celebrate with an Asian twist.

Tonight, you’re in for a real treat as your experienced culinary instructor, Chef Yvette Hirang, walks you through the steps to make a festive Asian dinner featuring some traditional “celebration foods” such as  Xiao Long Bao, delicate steamed dumplings with a soup inside. You heard me.  If you’ve never had these incredible ‘small basket buns’, it’s one of those foods that you absolutely must try. You’ll tie on an apron and get your hands in the action as Chef Hirang teaches fundamental cooking skills as you help her prepare tonight’s celebratory dinner. In addition to the dumplings, you’ll learn Hainanese Chicken, Black Bean Shrimp, Chop Suey, and Wonton & Mushroom Soup.  Wow, what an incredible menu!

Wear your favorite Santa hat and join in the fun! Psst…..we heard that Santa is a dumpling lover, too.... so score some points on the “good” list by leaving a bowl of tonight’s delicious dumpling soup out for him to warm his belly, instead of cookies! Ho! Ho! Ho!  #winning

(Dinner)

Hands On

Sat. 12/16/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4684

Sun, Dec. 17, 2017 @ 10:00 AM
TINY TOTS: A "GRINCH-MAS" BAKING PARTY!
 

Oh no! That pesky Grinch is trying to ruin Christmas again! He’s given away all of the cupcakes!

Here’s a fun new holiday class for your tiny chef (ages 2-4) to take with an adult partner as you help to save the day for our friends in Who-ville! Let’s get in on some cupcake action as we work together as a team alongside your experienced instructor, Margo Mikkelson.

Keeping things simple, interactive and engaging (so nobody nods off or gets bored), she’ll teach the kids some new kitchen skills including how to read and follow a recipe, how to measure ingredients properly, which measuring tools to use and when, and how to get our cupcake pans filled with batter. 

Then, you’ll tie on an apron and get your hands in the flour as she walks you through the steps to make delicious Cindy Lou Who-Cakes (aka CUPCAKES!).  While our cupcakes are baking, we’ll continue with our cooking fun as we make Feast-On-Roast-Beast Rollups to enjoy at the end of the class! After the cupcakes have cooled, you will get to decorate them with frosting that will be waiting and you’ll probably want to visit the “Who-ville Sprinkle Station” (a few hundred times!) to decorate your masterpieces.  These delectable gems are sure to make the Grinch’s heart swell – maybe even 3 times its size!

(Tasting, Take-Home Cupcakes, & a Tot-Sized Craft)

Hands On

Sun. 12/17/17   10:00-12:00

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

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

7 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4685

Sun, Dec. 17, 2017 @ 1:00 PM
LI'L KIDS: SUGAR PLUM FAIRY CHRISTMAS TEA PARTY
 

Celebrate the holidays with an old-fashioned Nutcracker-themed holiday tea party/cooking class designed just for little kids (ages 5-8), and an adult. Experienced instructor, Margo Mikkelson, will lead these little people in this fun and interactive party-style tea class.

We’ll begin our festive soirée by seating you at beautifully decorated “tea tables” with tablecloths, fancy plates, tea pots and tea cups and saucers (of course!) while Tchaikovsky plays softly in the background. Then, it’s time to get to know each other with a little ice-breaker game just to get things moving. 

Margo will then show us basic culinary techniques such as proper knife skills (using kid-friendly knives, of course!) as we make The Mouse King’s Favorite Cheese & Fruit Skewers.  Then, we’ll make Sugarplum Fairy Pretzel Sticks, covered in melted white chocolate which the kids will decorate at our awesome “sprinkle station”. 

When it’s time to head back to our fancy table, where Margo will present a short a crash course in manners, including the proper way to drink tea. Then, it’s time to dig in and enjoy the culinary treats that you’ve created.  We’ll also have some Clara’s Snickerdoodle Delights that will be pre-made and waiting for you at the table. 

We’ll end our festive day with a fun craft as you make a special “Magic Tree” ornament  (just like the one in Clara’s living room that Uncle Drosselmeyer brings to life in the Nutcracker play) to take home with you to remember your special day together. 

So, dress in your Sunday best (and make Mom or Dad do the same! (And, remember that it’s ok for ladies to wear hats to a tea!)….it’ll be fun!  Join us for an afternoon of holiday tea-time fun!

(Tasting & Take-Home Craft)

Hands On

Sun. 12/17/17  1:00-3:00

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

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

3 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4686

Wed, Dec. 20, 2017 @ 11:00 AM
FA-LA-LA-LA-LUNCH! AN INTERACTIVE HOLIDAY COOKING PARTY!
 

Down with boring holiday lunch events!  Do something different, for heaven’s sake!  

Grab your colleagues or besties and step into our kitchens where our guests will be greeted with an apron and a beverage.  A CCKC Chef will teach you how to create one of the tasty dishes from our 3-course holiday-inspired lunch menu, then it’s your turn to make that dish!  Afterwards, we will celebrate around the table and toast the holiday season....and our new found culinary skills.

Who will sing for their lunch?  Anyone? ‘Tis the season to be jolly, you know.  This relaxing event even includes a holiday gift for each attendee.  Now that's a holiday party, folks!  Done. (Beer and wine available for purchase.)

(Lunch) 

Limited Hands On 

Wed. 12/20/17  11:00-1:00 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

16 openings available

$50.00

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4687

Sat, Dec. 23, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! CHRISTMAS IN MEXICO...INCLUDING HANDMADE TAMALES!
 

Step away from the same ‘ole Christmas party fare as we head South-of-the-border for a spicy holiday cooking class!

Traditional dishes play a big role in Mexican Christmas family celebrations.  Tonight, you’ll be treated to a real Mexican cooking celebration as experienced instructor, and a true Mexican cook, Susy Lara, teaches you to make one of her favorite holiday dishes -  Tamales…  from scratch. In case you didn’t know, tamales are incredibly versatile … they can be breakfast, lunch, dinner, dessert or appetizer….and they are perfect to serve year-round. They can be made with meat, cheese, fruit or any combination and served with any number of sauces.

Tonight, our tamale expert will share coveted family recipes, secrets and techniques as they teach you how to make Chicken Tamales with Tomatillo Sauce. You’ll also learn several other special dishes that are served at the Lara’s holiday gatherings, as well.  We’ll end our festive feast with Buñuelo’s – a delectable sweet dessert. (Psst! It’s also one of Santa’s favorite treats!) We’ll also explore Atole, and even a special Mexican drink! 

You’ll get to help Susy prepare some of these flavorful dishes…..and here’s a bonus, you’ll even take home a half-dozen tamales to share with your family (or not)! 

Feel free to wear your favorite ugly Christmas sweater to this unique holiday celebration…and maybe even that sombrero you bought on your trip to Cancun!  Feliz Navidad!

(Dinner & Take-Home Tamales)

Limited Hands On

Sat. 12/23/17   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

16 openings available

$75.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4621

Tue, Dec. 26, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: CHOP TO THE TOP! WINNER, WINNER, CHICKEN DINNER! COOKING CLASS & COMPETITION!
 

Kids (ages 9-14), need to get themselves to the Culinary Center of Kansas City® for a fun day of cooking instruction and the opportunity to compete and chop their way to the top and earn the title CCKC Foodie “Celebrity” For The Day! This interactive cooking class is all about using their imagination in the kitchen as kids learn cutting edge culinary skills that they’ll put to the test in their quest for the gold.

It's "lights, camera, cooking!" as one of our most engaging instructors, Margo Mikkelson, starts off the class by demonstrating cooking techniques like deboning meat, creating a paillard (Uh, huh …they’re gonna learn a fancy French technique!), sautéing, knife skills, and more.

Then, it’s time for the kids to get their creative juices flowing as they divide out into individual work stations filled with veggies, stocks, herbs and spices that they’ll use to create their own custom dishes as they get a chance to practice their newfound chopping, sautéing, knife and paillard skills. Yep, kids will get a chance to grab a meat mallet to pound and flatten a chicken breast. (What kid wouldn’t love permission to whack a chicken? I’m just sayin'…) as they make not only an entrée and a dish, but a personalized dessert that starts with….well, pound cake! (I’m seeing a pattern here.) When they’re finished, we’ll judge them, and find out who will take home the medals. 

Don’t worry, everyone wins here because they’ll each be taking home a sample of their chicken dish entry to show off to their family. An interactive, extremely fun cooking class that you don’t want to miss!

(Tasting)

Hands On 

Tue. 12/26/17    10:00-1:00 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

23 openings available

$75.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4689

Wed, Dec. 27, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: LAYERS OF FUN! CAKE DECORATING COMPETITION
 

Kids (ages 9-14), need to get themselves to The Culinary Center of Kansas City® for a fun day of cake decorating instruction and the opportunity to compete and show off their mad decorating skills as they make way to the top and earn the title of CCKC Cake Decorating Superstar!

This interactive 3-hour  class is all about using their imagination in the kitchen as kids step up to a table filled with ingredients that includes cakes for every kid, lots of edible and non-edible ingredients, and a challenge. Then, put them all together in their own unique creation in their quest for the gold.  

It’s “lights, camera, decorating!” as one of our most engaging instructors, Margo Mikkelson, starts off the class by showing the kids how to make a tasty icing recipe (the kids will also make some as a group) and demonstrating icing techniques and more. 

Next, it’s time for the kids to get their creative juices flowing as they move onto their individual work stations and start ‘building” their cake designs. (What kid wouldn’t love permission to play with frosting? I’m just sayin'…) 

When they’re finished, they’re present their cakes to our judges and find out who will take home the medals.  Don’t worry, everyone wins here because the kids will have the option to either take their awesome cake creation home or to donate it to a local charity housing kids in need, complete with a children’s book.  Talk about brightening their holidays.  Whether you take it home or donate it, it’s a win-win for everyone!

An interactive, extremely fun cooking class that you don’t want to miss!

(Snacks)

Hands On

Wed. 12/27/17   10:00-1:00 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

19 openings available

$65.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4688

Wed, Dec. 27, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 1-KITCHEN FUND.)
 

Register early!  This one always sells out! 

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

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

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

(Includes Tastings, Binder for all recipes and handouts, Toque, and student discounts on CCKC Pro Series Cookware (available for purchase in our Kitchen Store.)

 

Hands On

Wed. 12/27, Thu. 12/28, & Fri. 12/29/17  

10:00-2:00    Series Fee: $375

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

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

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 Crudité 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!! 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

19 openings available

$375.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4690

Thu, Dec. 28, 2017 @ 10:00 AM
LI'L KIDS: LAYERS OF FUN! CAKE DECORATING COMPETITION
 

Little kids (ages 5-8), and their adult partners, need to get themselves to The Culinary Center of Kansas City® for a fun day of cake decorating instruction and the opportunity to compete and show off their mad decorating skills as they make way to the top and earn the title of CCKC Cake Decorating Superstar!

This interactive cake decorating class is all about using their imagination in the kitchen as kids step up to a table filled with ingredients that includes cakes, icing, edible and non-edible ingredients, and a challenge. Then, they’ll put them all together in their own unique creation in their quest for the gold.   

It’s “lights, camera, decorating!” as one of our most engaging instructors, Margo Mikkelson, starts off the class by demonstrating icing techniques and more. Then, it’s time for the kids to get their creative juices flowing as they divide out into individual work stations and start ‘building” their cake designs. (What kid wouldn’t love permission to play with frosting? I’m just sayin'…) 

When they’re finished, they’ll present their cakes to our judges and find out who will take home the medals.  Don’t worry, everyone wins here because the kids will take their awesome cake creation home to show off to friends and family.  Talk about brightening their holidays. 

An interactive, extremely fun cooking class that you don’t want to miss!

(Snacks)

Hands On

Thu. 12/28/17   10:00-12:00 

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

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

8 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4688

Thu, Dec. 28, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 2 -SAUCES)
 

Register early!  This one always sells out! 

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

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

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

(Includes Tastings, Binder for all recipes and handouts, Toque, and student discounts on CCKC Pro Series Cookware (available for purchase in our Kitchen Store.)

 

Hands On

Wed. 12/27, Thu. 12/28, & Fri. 12/29/17  

10:00-2:00    Series Fee: $375

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

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

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 Crudité 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!! 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

19 openings available

$375.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4691

Fri, Dec. 29, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: KATIE'S BAKERY: LEARN TO BAKE LIKE A PRO! (ADULT/CHILD OPTION)
 

Today, junior chefs (ages 9-14) heat up our kitchen as we explore the wonderful world of BAKING! Yes, baking is a science, but c’mon … it’s gonna be great fun, too!

You’ll put on an apron and work alongside one of our longtime instructors, Katie Newell, to discover important tools, tricks and tips that will help you bake successfully at home every time! We’ll have tons of fun and probably be covered in flour by the time your parents come to pick you up. Sorry, parents, that’s what makes baking fun!

It’s non-stop, hands-on action as we learn correct measuring, how to follow a recipe for success, knead dough, mixing, stirring, and more as we whip up some fantabulous Lemon Cherry Olive Oil Cupcakes (they’re soooooo gooood!).  We’ll also make a batch of homemade Sugar Cookies. And, as if thats’ not enough sweet goodness, Katie will also teach her recipe for Peppermint Bon Bon’s.  Won’t you be fancy?! You’ll taste AND take home your creations to share (that is, IF they make it home!)

(NOTE: Adults (18 years or older) are welcome to join the junior chef in this class.  This will require that an additional seat be purchased in this class, if available.  When registering for that additional seat, please note in the “note” section of the registration that the person you are registering as the adult (whether you, or you on behalf of another adult) would like to be seated with your child, including your child’s name, please.) 

(Tasting & Take-Home Cookies & Bon-Bons)

Hands On 

Fri. 12/29/17   10:00-1:00 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

13 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4688

Fri, Dec. 29, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 3-MEATS & POULTRY)
 

Register early!  This one always sells out! 

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

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

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

(Includes Tastings, Binder for all recipes and handouts, Toque, and student discounts on CCKC Pro Series Cookware (available for purchase in our Kitchen Store.)

 

Hands On

Wed. 12/27, Thu. 12/28, & Fri. 12/29/17 

10:00-2:00    Series Fee: $375

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

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

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 Crudité 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!! 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

19 openings available

$375.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4692

Sat, Dec. 30, 2017 @ 10:00 AM
CINNAMON ROLLS 101
 

We’ll spend this morning making “warm” memories as you learn to create phenomenal cinnamon rolls from scratch. You’ll be up to your ears in cinnamon, sugar, flour, and butter in this fun and interactive class while you mix, knead, shape, and sprinkle - all while learning real baking tricks and techniques alongside Mari Ruck …or as we call her around here “The Cinnamon Roll Lady.”

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

Hands On 

Sat. 12/30/17   10:00-1:00  

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4693

Sun, Dec. 31, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COOKING FOR COUPLES! AN EXECUTIVE CHEFS PRIVATE NEW YEAR'S EVE TABLE FOR 2
 

It’s New Year’s Eve, and there will be plenty of clinking and smooching at the midnight hour…but, first, we must dine on an amazing feast!  Something worthy of celebrating the old and ringing in the new.  We’re reserving a special place with your spouse, partner, or friend at our Chef’s Table and in our kitchen for an exclusive New Year’s Eve culinary party!

Reserved for VIPs and special friends and usually tucked away in the kitchen, “The Chef’s Table” gets you up close and personal with the person who has chosen to spend his career studying and preparing food. It’s the place where the Chef can pamper and bedazzle his or her guests in a dining experience like no other. Tonight your  table …and apron!..await you in our kitchens - an intimate setting where you will learn to cook some outstanding dishes as we say goodbye to the old year, and welcome in the new. 

It’s the best dinner and cooking class experience we have to offer – outstanding service, a unique venue, and a 4-course dinner where, course by course, each dish is demonstrated by experience culinary instructor and award-winning Executive Chef Richard McPeake. His intention is to teach and inspire you to have the kind of relationship with food that he has come to know.

We know it’s all about the food, but it doesn’t hurt when your kitchen is located in a beautifully restored buggy barn from the turn of the century – an enchanting ambiance that beckons guests in and cozies them up for an intimate evening of conversation, marvelous aromas and flavors, and the ultimate dining experience. You’ll enjoy the atmosphere as you tie on and apron and work alongside chef while he teaches you how to create some of his favorite recipes. 

You’ll begin with Coquille St. Jacque, followed by the Chef’s famous Grilled Caesar Salad with Parmesan Tuiles.  Our elegant entrée this evening, Beef Wellington with Mushroom Duexelle and Bordelaise Sauce, will simply take your breath away. We’ll savor Roasted Baby Carrots with Dill Butter, seasoned and cooked to perfection. Plus, Pommes Parisienne with Brown Garlic Butter.  Dessert will be a treasure of extremely decadent chocolate – Chef McPeakes’ Award Winning Chocolate Mocha Roll, to end of this perfect meal.

We’ll sit around the table to enjoy the beautiful meal that you’ve helped to prepare as you raise a glass of champagne and toast this outstanding New Year’s Eve meal to remember. Then, we’ll send you on your way to make the most of your very own “midnight hour!”  The Chef awaits you.

(Includes 4-Course Dinner; Paired Wines & Champagne Toast, Romantic Ambiance, Excellent Service and Unique Venue)

Hands On 

Sun. 12/31/17   6:30-10:00  

The class fee for this Couples class is $125 per person. 

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

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4694

Tue, Jan. 2, 2018 @ 10:00 AM
TINY TOTS: LITTLE BAKERS BAKE
 

We take great joy in having our littlest chefs (ages 2-4) in our kitchen … along with their adult cooking partners, of course. What better way to spend time with your child, grandchild, niece or nephew than here in our kitchen.

Working together as a cooking duo, you and your child will not only create some memories (and photo ops!), your budding chef will start on the road to learning important kitchen and life skills. They’ll get familiar with recipes and following instructions … learn to mix and fold and whisk and crack an egg … strengthen their coordination skills … and just plain have fun.

Today’s instructor, Susy Lara, will keep it simple, engaging and interactive so nobody nods off or gets bored. We’ll work together as teams to make some yummy Brownie Hearts – pan brownies that we mix up, bake and then cut into heart shapes. Next, we’ll fluff and measure some flour, learn about spices, and zest a lemon for our Zesty Lemon Muffins, a healthy, flavorful treat.

This is a great class designed to introduce your tiny chef to the pleasures of the kitchen in a way that they can understand. Each child will go home with a culinary gift just perfect for their size.

(Tasting and Tot-Size Culinary Gift)

Hands On 

Tue. 1/2/18   10:00-12:00 

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

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

7 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4695

Tue, Jan. 2, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: COOK GLOBAL! A TASTY CHINESE NEW YEAR CELEBRATION! (ADULT/CHILD OPTION)
 

Who doesn’t love a party….especially kids (ages 9-14)!  The Chinese New Year isn’t until February this year, but why not start the celebration early and learn to make the traditional foods of this popular Asian holiday so you can make them for your family and friend on the actual day.

Today’s instructor, Katie Newell, will teach fundamental culinary techniques such as knife skills (with kid-friendly knives), the proper way to measure and read a recipe, and more, as she walks the kids through several authentic Chinese favorites like Dumplings (Did you know that Chinese families traditionally spend New Year’s Eve making these tasty dumplings so that they eat them at midnight to “roll out the new year? Now, you can, too!) They’ll continue with their hands-on cooking as they make Long Noodle or MIan Tiao (these signify long life) and cook them in an Asian Pho broth. We’ll end our festive meal on a sweet note with creamy Chinese Mango Pudding for dessert.

(NOTE: Adults (18 years or older) are welcome to join the junior chef in this class.  This will require that an additional seat be purchased in this class, if available.  When registering for that additional seat, please note in the “note” section of the registration that the person you are registering as the adult (whether you, or you on behalf of another adult) would like to be seated with your child, including your child’s name, please.) 

(Tasting)

Hands On 

Tue. 1/2/18   10:00-12:30 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4696

Wed, Jan. 3, 2018 @ 10:00 AM
LI'L KIDS: BREAKFAST OF CHAMPIONS!
 

Our li’l chefs (ages 5-8) and their adult cooking partners learn how to cook breakfast together in a class designed to introduce your tiny chef to the pleasures of the kitchen in a way that they can understand.

This is another great class designed by experienced instructor, Laura Thomsen (we call her LT!) that lets you and your child touch, feel and smell as you stir, chop (using kid-friendly knives!), roll and measure your way through some tasty breakfast foods!

Breakfast is the most important meal of the day and quite possibly the most fun!  We’ll kick things off as LT shows you how to make homemade breakfast sandwiches. She’ll cover the proper way to make eggs, cook crispy bacon in the oven and make fluffy biscuits……from scratch, of course! 

And, that’s not all! While the biscuits are baking, the kids will head over to a smoothie bar where they’ll get to choose from a variety of fresh cut fruits that they’ll add to the blender….then flip the switch to watch it turn into their very own personalized creamy concoction.

We’ll end our class around the table as you enjoy the delicious breakfast that you’ve helped prepare.

(Tasting)

Hands On 

Wed. 1/3/18    10:00-12:00 

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

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

8 openings available

$85.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4697

Sat, Jan. 6, 2018 @ 10:00 AM
LI'L KIDS: LET'S MAKE CINNAMON ROLLS!
 

Get those aprons on and grab your li’l chef (ages 5-8)! We’re up to our ears in cinnamon and sugar and flour and butter as we turn into pastry chef teams! Today, we’re going to learn to make cinnamon rolls from scratch — TOGETHER!

All four hands will be mixing, kneading, shaping and sprinkling as we learn real baking tricks and techniques alongside culinary instructor, Laura Thomsen.  For added fun, we’ll add some extra dough to turn your batch of take-home cinnamon rolls into fun, edible shapes!

Bake your batch the next morning and share your talents with the rest of the family (or not!)

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

Hands On

Sat. 1/6/18   10:00-12:00 

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

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

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

9 openings available

$85.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4698

Sat, Jan. 6, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE SICILIAN PIZZA KITCHEN
 

Learn to make real Sicilian Pizza from a real Sicilian chef  in this fun, fresh  class taught by culinary instructor Sandy DiGiovanni. You may recognize her name as a finalist from NBC’s “America’s Next Great Restaurant”. Sandy brings much experience and humor to our kitchen and we are delighted to have her here tonight to share her coveted recipes and talents with us.

You’ll don an apron and do some of the prepping, chopping and cooking alongside Sandy as we learn to make her olive-oil pizza dough (from scratch, of course) and use it to make Sicilian-style “square” pizzas loaded with sautéed tomatoes and onions. (The possibilities for making the toppings are endless!)

We’ll also create a traditional Antipasto Salad with a wide array of meats, olives and cheeses over fresh greens topped with a lovely red wine vinaigrette. The crowning touch for our pizza-making extravaganza will be dessert, Espresso Panna Cotta full of creamy goodness and served with a delicious homemade caramel sauce. Buon Appetito!

(Tasting)  

Limited Hands On

Sat. 1/6/18   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4699

Sat, Jan. 6, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COOKING FOR COUPLES! DATE NIGHT IN THE SUSHI KITCHEN
 

The hustle and bustle of the season are behind you, so now is the perfect time for a special date night for you and your spouse, partner, or special someone. Join us for one of our most popular classes as you learn to make sushi together! Chef

Yvette Hirang, an experienced culinary instructor and expert in Asian cooking, will introduce you to the fundamental skills needed to make the basic types of rolls and get you “rollin’” yourself with some hands-on action. (No, not that kind of hands on, silly! C’mon, now!)

You’ll learn about sushi rice, wasabi, pickled ginger, how to safely store fish and where and how to buy sushi grade fish.  We’ll learn hand-rolling techniques and presentation!  Sushi always delivers on flavor and fun so come learn what terms like “Nigiri,” “Temaki” and “Maki” mean, and let’s get our sushi on! Oishii! (That means “yummy” in Japanese!)

Who said you can’t find great sushi in the Midwest? Not us! Now you can make it in YOUR kitchen! Throughout this interactive evening, you’ll work in small groups alongside Chef Hirang as you try your hand at making sushi and also taste several types of sushi like Inside-out Roll, Spicy Tuna Roll, and California Roll!  And, yes, there will be wine, too! You’ll be hard pressed to find a more unique experience for your sweetie and you!

(Tasting)

Hands On

Sat. 1/6/18   6:30-9:00 

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

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

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4592

Sun, Jan. 7, 2018 @ 5:00 PM
KNIFE SKILLS 101 - GREAT XMAS GIFT IDEA!
 

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

In this class, you’ll learn all about knives that are right for you. In addition, you’ll explore sharpening, storage and other important information, plus learn cutting techniques like chopping, dicing, batonette, cubes, julienne, chiffonade, and more.  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 

Sun. 1/7/18   5:00-7:30 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4700

Mon, Jan. 8, 2018 @ 6:30 PM
COOKWELL! COUNTDOWN TO SPRING-YOU CAN COOK HEALTHY! GREAT XMAS GIFT IDEA!
 

Swimsuit season is right around the corner, and Katie Newell, a “lover of good food” who is passionate about her health, is the perfect person to help you get you back on track after a long winter. 

She has spent her life battling auto-immune diseases and infertility and, after much research, learning, and trial-and error, she has triumphed by altering the way she cooks and eats. She has learned that nutritious, fresh and organic food can be healing and, if prepared correctly … delicious. .

This evening, Katie will show you how to use real, fresh food to excite your palate, heal your body and nourish your soul. Together with her chef husband, they have helped thousands of families learn to create restaurant quality cuisine using only pure, healing ingredients. That’s her mission and she’s in our kitchen to share some of her tried-and-true healthful, satisfyingly delicious recipes.

She’ll break them down into bite-size, easy-to-understand morsels – and explains everything so well that even the most inexperienced cook will walk away with much gained insight and the confidence to recreate these dishes at home. She’ll show you how to make delicious dishes like Pozole Verde, a spicy Southwestern-inspired pork dish, Sausage and Lentil Stew, Maple-Mustard and a “healthified” Chicken with Lemon-Spinach Linguini. Yep, you’ll get your hands in on some of the cooking action, too! 

Don’t wait to start cooking and eating better…those pesky extra holiday pounds will soon be a distant memory! Don’t wait to start cooking and eating better … the year’s young … let’s do this!

(Tasting)

Limited Hands On 

Mon. 1/8/18   6:30-9:00 

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

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4706

Mon, Jan. 8, 2018 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 1-KNIFE SKILLS)
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT CHRISTMAS GIFT IDEA! 

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 chefs' jacket to each class. (Available for purchase with 10% Pro Series student discount in our Kitchen Store™)

Mondays starting 1/8, 1/15, 1/22, 1/29, 2/5, 2/12, 2/19, 2/26, & 3/5  

6:30-9:30  (Hands On)

Series fee $1125   

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

19 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4701

Tue, Jan. 9, 2018 @ 6:30 PM
ABC'S OF WINE TASTING - GREAT XMAS GIFT IDEA!
 

From grapes to glass, wine is one of life’s perks, an indulgence, a mood-lifter. From the outside, it looks a bit complicated, but to appreciate wine all you really need is a sense of smell.

Tonight’s experience instructor, Brent Grider, is a Certified Sommelier and Beverage Manager at KC’s Stock Hill Steakhouse, so he knows what he’s talking about when it comes to wines. He’ll teach you that understanding the fundamentals of wine and wine tasting brings the confidence to relax and enjoy it even more.

This class will cover the basics: how to taste, what goes into wine and how to get the most out of each sip, varieties and names of grapes, the mechanics of serving, storage, buying guidelines, and other fundamentals. You’ll taste and evaluate a trio of white wines. Plus, learn the differences between reds and whites as you evaluate three red wines, too. Our CCKC Chefs will prepare a variety of appetizers that pair perfectly with tonight’s wine samplings.

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! 

This class would make a great gift for any wine-lover. Hint. Hint! 

(Wine Tastings & Appetizers)

Demonstration Class

Tue. 1/9/18   6:30-9:00 

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

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!


13 openings available

$75.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4702

Sat, Jan. 13, 2018 @ 10:00 AM
GAME OF SCONES
 

We’re baking up a storm in The Culinary Center kitchens this morning as breadmaker extraordinaire, Paul McCool shows us how to make two distinct versions of the ever-popular scone: one sweet and one savory.  You won’t believe how versatile a scone can be! 

Paul is our resident “Alton Brown” – eager to share the “hows” and “whys” as he takes you through the science of scones.  You’ll learn much from this charming baker including essential measuring and kneading techniques as well as guidelines for shaping and baking all types of scones. 

We’ll start with Sweet and Tender Oat Scones.  They are the perfect base for marmalade with breakfast or clotted cream and preserves at tea time.  You can also customize them with add-ins such as berries. 

But, that's not all!  For lunch or dinner use, you will learn how to make savory Cheese and Onion Scones, replete with herbs and butter. 

During class, we’ll learn the techniques for combining the ingredients, for kneading, for shaping, and for baking the scones.  Most importantly, we will learn how to handle the dough (lightly!) and when to stop (sooner than you think!).  And we will talk about things that we can do to customize scones to enjoy with savory and sweet foods (that’s the versatile part!). Aye … it’s a bonnie day for a wee bit of baking!

(Tasting & Take-Home Scones)

Hands On 

Sat. 1/13/18   10:00-12:30 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

17 openings available

$60.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4706

Mon, Jan. 15, 2018 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 2-MEATS)
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT CHRISTMAS GIFT IDEA! 

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 chefs' jacket to each class. (Available for purchase with 10% Pro Series student discount in our Kitchen Store™)

Mondays starting 1/8, 1/15, 1/22, 1/29, 2/5, 2/12, 2/19, 2/26, & 3/5  

6:30-9:30  (Hands On)

Series fee $1125   

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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