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We’ll Be Cookin’ At The Western Farm Show!

February 19, 2017

Western Farm ShowThe Culinary Center of Kansas City is proud to be a part of this year’s Western Farm Show at the American Royal Complex in KC on Feb 24-26.  We have partnered with American Family Insurance to provide cooking demonstrations at this very popular event attended by more than 22,000 fine farming folks. Our Kitchen Shop will also have a presence, where we will have our signature Kitchen Boa™ available for sale.

American Family InsuranceWe’ll be set up in the Wagstaff Theater inside the American Royal Complex where Chef Sandy DiGiovanni will demonstrate Freezable One Pot Wonders from 11 a.m. – Noon on Saturday, Feb 25, and Chef Daniela Mancinelli Abel will present Weeknight Meals Made Easy from 1:00 – 2:00 p.m.

The farm show, one of the largest indoor farms shows in the Midwest, will also feature hundreds of exhibitors showing the latest in farm and ranch tools and technology, plus booths with clothing, crafts and home decor.

Look for pictures from the show… we’ll be posting them on our Facebook, Twitter & Instagram. Be sure you follow us!

Connect With Us OnlineNOTE: The cooking demonstrations are free to paid attendees of the Western Farm Show. American Family Insurance is distributing the free passes to the cooking shows, but a paid admission to the Western Farm Show is required to attend them. Adult admission is $8 and free for children 12 and under. 

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Save Some Dough on Baking & Pastry Arts Classes

February 16, 2017

We have some fabulous Bakery & Pastry Arts Classes on our cooking class schedule at The Culinary Center of Kansas City, and you can save some dough if you sign up by Wednesday, Feb 22.  Call us at 913-341-4455 to save 10% or register online.

"A party without a cake is just a meeting." - Julia ChildSun, Feb 26  |  10 a.m. – 12:30 p.m.
Mad About Muffins
Chef Mari Ruck
Limited Hands-On | Tasting & Take-Home Muffin Batter
$50   $45.00

Thu, March 2  |  6:30 – 9:00 p.m.
Fancy Schmancy Desserts
Chef Richard McPeake
Hands-On | Tasting
$60   $54.00

Sun, March 5  |  5:00 – 7:30 p.m.
Cake Decorating 101
Chef Kay Maier
Hands-On | Snacks
$55   $49.50

Tue, March 7  |  6:30 – 9:00 p.m.
Pâte à Choux & You
Chef Jason Provo
Hands-On | Tasting & Take-Home Pastry
$60   $54.00

Sat, March 25  |  10 a.m. – 12:30 p.m.
Puff Pastry Perfection
Chef Jason Provo
Limited Hands-On | Tasting & Take-Home Palmiers
$60   $54.00

Sun, March 26  |  10 a.m. – 12:30 p.m.
Cookie Love Fest!
Chef Mari Ruck
Hands-On | Tasting & Take-Home, Ready-to-Bake Cookie Dough
$60   $54.00

Sun, March 26  |  6:30 – 9:00 p.m.
Le Crêperie: Sweet & Savory Crêpes
Chef Daniela Mancinelli Abel
Hands-On | Tasting
$55   $49.50

Sun, April 30  |  10 a.m. – 1 p.m.
Homemade Cinnamon Rolls
Chef Mari Ruck

Hands-On | Tasting & Take-Home, Ready-to-Bake Cinnamon Rolls
$60   $54.00

Register online or call us at 913-341-4455 to receive a 10% discount.

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We’re Looking For Some Fabulous Foodies!

February 15, 2017

If you have a passion for cooking and you love to share your gift for the culinary arts by teaching people, then The Culinary Center of Kansas City may be just the right fit for you.

Our cooking instructors come from a wide variety of backgrounds – many are chefs who attended traditional culinary school, some have their own restaurants and bakeries, some have spent their lifetime learning ethnic and family cooking traditions, some teach classes at local culinary school programs, and so on…

We are open to all types of instructors but would particularly like to find cooking educators that have expertise in teaching Tiny Tots (ages 2-4) and Li’l Kids In the Kitchen (ages 5-8). 

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We’re always on the lookout for more instructors to expand our range of class offerings, and we would love to hear from you if this triggers a culinary excitement in you!

Let us know what you’re interested in teaching, why you’d make a great instructor and when you’re available. Our ‘Main Dish’ Laura and Class Coordinator Lisa review submissions, meet with potential candidates and then set up an ‘instructor demo’ where you show your skills to the Culinary Center staff to see if you might be right for our team. 

Tell us why you would make a great CCKC instructor

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And The Hits Just Keep On Comin’…

February 8, 2017

Our cooking classes are popular, and we’re always adding more to keep up with the demand. How about these new gems that we just added to our calendar?

Check out these new class options by clicking on the class title for more information or to register:

  • Fermenting 101Sunday, March 5  |  10:00 a.m. – 12:30 p.m.
    CookWell
    Fermenting 101
    Chef Raven Naramore

    Tasting  | Limited Hands-On
    $55
  • Roll Sushi!Sunday, April 2  | 6:30 – 9:00 p.m.
    More Sushi in the House
    Chef Yvette Hirang

    Tasting  |  Hands-On
    $65/person
  • Saturday, March 4  | 11 a.m. – Noon
    Flash Demo: Biscuits & GravySaturday Morning Flash Demo
    Biscuits & Gravy
    Well, butter my biscuits, and add gravy while you’re at it!
    Chef Charlie Hammond
    Demonstration class

    $25/person if registered ahead / $30 day of class
  • Bellisima Balsamico!Saturday, March 11  | 11 a.m. – Noon
    Saturday Morning Flash Demo
    Bellisima Balsamico
    It’s that delicate balance of sweet and sour syrupy perfection that we can’t get enough of. But alas, there are fakes out there. (Insert gasp.)  Understand this delightful aged vinegar and know how to use it!
    Chef Jesse Vega
    Demonstration class

    $25/person if registered ahead / $30 day of class
  • Handmade TortillasSaturday, March 18  | 11 a.m. – Noon
    Saturday Morning Flash Demo
    Tortillari! Real-Deal Handmade Tortillas
    You know what they say… once you go homemade, you never go back to store-bought!
    Chef Sergio Lara
    Demonstration class

    $25/person if registered ahead / $30 day of class
  • AlbondigasSaturday, March 25  | 11 a.m. – Noon
    Saturday Morning Flash Demo
    Albóndigas! It’s Not A War Cry…
    A classic Spanish dish, Albóndigas in Romesco Sauce will soon become your new go-to party dish.
    Chef Raven Naramore
    Demonstration class

    $25/person if registered ahead / $30 day of class
Reserve seats in a class today…

 

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Meet Chef Sergio…

February 6, 2017

We have some fabulous folks working with us as part of our team here at The Culinary Center of Kansas City, and we love to introduce them to you. So, we profile some of these extraordinary employees in our Kitchen Talk blog. Now, we’d like you to get to know our Executive Chef Sergio Lara, who is the focus of this Employee Spotlight.

Sergio LaraSergio Lara was raised in ‘la cocina’… and has been working in professional kitchens for more than 20 years – from senior living communities and country clubs to hotels and fine dining restaurants.

Chef Sergio started out as Sous Chef Sergio at The Culinary Center of Kansas City™. He eventually became a class instructor and now serves as our Executive Chef. We’re darn glad to have him with us full time now.

Chef Sergio brings a gift for understanding great cooking technique, and a true passion for culinary creativity.

Vicky & SergioYou might have met his twin sister, Vicky Lara, here at The Culinary Center too. She has been our ‘Chicana in Charge’ for 10 years now, and runs our operations as well as facilitating classes and events. The Lara family talents also include sister Susy, who teaches classes here also and Sergio’s daughter Alexis, who is one of our wonderful Wizards (that’s the fancy title for “behind the scenes employee making certain we are clean and organized”).

Check out one of Sergio’s upcoming cooking classes:

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Our Freezers Are Full of Food for You…

February 2, 2017

CCKC Dinners on DemandChef Sergio has been busy in our kitchen, putting together delicious dishes to fill our Dinners on Demand™ freezers.  Whether you’re a seasoned cook who just needs a night off from kitchen duty or someone who just enjoys eating a whole lot more than cooking, we have something for you in our freezers in The Kitchen Shop @ The Culinary Center of Kansas City.  Our menu includes everything from entrées, soups and side dishes to desserts and vinaigrettes.

Here’s a sampling of some of the new dishes and some of the tried-and-true favorites we have in stock:

  • Beer-Braised St. Louis-Style Pork Ribs
    with the BBQ Dude’s Ancho BBQ Sauce
  • Just Like Grandma’s Meatloaf with Beef Gravy
  • Cheesy Baked Penne in Tomato Sauce
  • Elegant Crustless Quiche (Gluten-Sensitive)
  • Beef Brisket & Scalloped Potato Meal
  • Chicken Alfredo Lasagne
  • Chicken Enchilada Casserole w/Salsa Verde (Gluten-Sensitive)
  • Ham & Bean Soup
  • Chicken & Bacon Tortilla Soup (Gluten-Sensitive)
  • French Onion Soup
  • Mashed Potatoes with Parsnips (Gluten-Sensitive)
  • Bacon & Sweet Corn Bake (Gluten-Sensitive)
  • Creamy Potato Casserole (Gluten-Sensitve)
  • Louisiana Style Crab Cakes
  • Nonna Tillie’s ‘Ready to Bake’ Banana Cake with Icing
  • Chocolate Pepper Heart Cookies
       and so much more….

Our Dinners on Demand™ dishes not only make an easy solution for dinner for your family, they’re also perfect for folks who don’t care to cook, last-minute guests, and even gifts for new parents or sick friends. dinners-on-demandIngredients and cooking instructions are listed on the label of each dish, so take a look – we have something for just about everyone, whether you’re lactose-intolerant or vegetarian, etc.  Stock changes frequently, so bookmark the Dinners on Demand™ page on our website and come back anytime to check what is in our freezers today!

Feel free to browse our menu booklet, then stop by and pick up some of these tasty dishes. Or call us with your order, and we’ll have it ready for you.  Or better yet…  Order a minimum of $150 and we’ll deliver free in the KC Metro area!  We’ll bring it right to your door within 15 miles of our location in Downtown Overland Park.

What's sor sale in Dinners on Demand today?

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We Have Your Tagine Pot! A What?

January 26, 2017

Our Culinary Center of Kansas City ‘Main Dish’ Laura Laiben found some uber cool Tagine pots and brought the best of them back to sell in our CCKC Kitchen Shop.

Wait… what?

Never heard of a tagine pot? Well, let us tell you about it. It’s more than just a beautiful pot to decorate your kitchen  (although it will look pretty spectacular on your shelf).

The Tagine is an earthenware cooking and serving pot common in North Africa. The heating is more even than what you would get in a regular skillet, and the liquid that gets released from the food while it cooks the food keeps it moist. A tagine used on a stovetop gives you that wonderful slow, even cooking that you would normally get from an oven-braise. The conical top returns moisture to the food below, and when the dish is done, you can serve it right from the pot! Use the tagine for cooking fish, meat, fruit and vegetables.

Take a look at the lovely pots we have in stock, then scroll down further for a tagine recipe!

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Pork Tagine with Dried Figs and Almonds

  • 2 tablespoons sesame seeds
  • ¼ cup almonds, sliced
  • 1 tablespoon olive oil
  • 1 pound boned pork shoulder, trimmed of excess fat and cut into ½-inch cubes
  • Salt and freshly ground black pepper to taste
  • 1 clove garlic, minced
  • ½ medium onion, chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cardamom
  • ½ teaspoon turmeric
  • ½ teaspoon ground dried chili peppers (such as ancho or chili powder)
  • 1 ½ cups water
  • ½ cup dried figs, quartered
  • 2 tablespoons cilantro, chopped
  • 4 fresh cilantro sprigs, for garnish

Preheat oven to 350 degrees. Put the sesame seeds on a small sheet pan or pie plate and toast in the oven for 6 minutes. Add the almonds (do not mix with the sesame seeds) and toast another 8 to 9 minutes until golden brown. Set aside.

In a large, heavy-bottomed Dutch oven or tagine pot, heat oil over medium-high heat. Season the pork with salt and pepper. Brown the pork on all sides in 2 batches, about 5 minutes total. Add the garlic, onions, cumin, cardamom, turmeric, and ground chili peppers to the lamb. Stir well and reduce the heat to medium-low. Cook for 5 minutes. Add water and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until the meat is tender. It should be slightly springy, but easy to pull apart with your fingers.

Preheat oven to 425 degrees.

Strain the liquid from the stew into a small saucepan or bowl and skim the fat. Check for salt and pepper and keep warm. Mix the meat and figs and spread in a single layer in an ovenproof serving dish. Pour the sauce over the meat and figs and sprinkle with the toasted almonds. Bake for 5 minutes or until crisp and golden.

Sprinkle with the toasted sesame seeds and chopped cilantro. Top with the cilantro sprigs, for garnish. Serve from the hot dish.  Makes 2-3 servings.

 

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