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Help Us Design Our Flash Demo Schedule

March 29, 2017

Flash Demos @ The Culinary Center of Kansas CityWe launched our new cooking class concept, the Flash Demo, in January to great success. A Flash Demo is a power-packed one-hour cooking demonstration held on Saturdays from 11 a.m. – Noon (and Wednesday morning from 10 – 11 a.m. beginning May 24, when the Overland Park Farmers Market opens their Wednesday markets). They concentrate on one particular recipe, ingredient or technique, and they’re taught by our seasoned chef/instructors. Each Flash Demo is priced at $25 with pre-registration ($30 for walk-ins) and includes tasting and recipes. It is the perfect quick & easy way for busy foodies to learn how to cook. What a great way to spend a morning with plenty of time left to enjoy the day.  We have had some awesome topics so far (see below) but we’d like your help to design our summer Flash Demo schedule.

What should we teach, folks?
Let us know what recipe, ingredient or technique you’d like to see featured in a CCKC Flash Demo. We’ll take the very best of the submissions and then ask you to vote on the winning topic. We’ll turn that idea into a Flash Demo – and of course, the person who submitted that idea will be recognized.
Click here to email us your Flash Demo idea today!!

We just released the list of Flash Demos we’ll teach at The Culinary Center of Kansas City in May. Lots of fun stuff…

Here are the Flash Demos that we have held so far or have scheduled through the end of April. Send those ideas for ones we should plan for in the future…

Send us your Flash Demo topic ideas, won’t you?

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Class News from The Culinary Center

March 28, 2017

Lots of class news from The Culinary Center of Kansas City today:

  • We have deals on classes through next weekend!
  • Our summer catalog, including kids’ classes and camps, is now online!
  • We have added classes!

Last-Minute Delicious DealFirst, let’s start with the deals.  These classes are HOT, and the remaining seats won’t last long.

Saturday Morning Flash Demo™
The Rhythm of Risotto

Sat, Apr 1  |  11 a.m. – Noon
$25.00 advance registration  |  $30.00 on Saturday

CookWell!
Let’s Cook Plenty of Vibrant Vegetables

Sun, Apr 2  |  10 a.m. – 12:30 p.m.
Was $60   SAVE 10%   NOW $54.00

Classic Dishes for Entertaining
Sun, Apr 2  |  6:30 – 9:00 p.m.
Was $60   SAVE 10%   NOW $54.00

Show-Stopping Party Fare!
Wed, Apr 5  |  6:30 – 9:00 p.m.
Was $75   SAVE 10%   NOW $67.50

Midwest BBQ Institute:
Couples ‘Que
Fri, Apr 7  |  6:30 – 9:00 p.m.
Was $75   SAVE 10%   NOW $67.50

Saturday Morning Flash Demo™
Mad About Mushrooms

Sat, Apr 8  |  11 a.m. – Noon
$25.00 advance registration  |  $30.00 on Saturday

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Our CCKC Summer 2017 class catalog is hitting mailboxes right now. Classes are online and are filling quickly, so click here to view the online version of the printed piece or click here to visit our website and see all the great classes listed. Sign up online or call us if you need help with registration.  We have lot of kids’ summer classes and camps in addition to all of the adult cooking classes.

CCKC Summer 2017 Class ScheduleAnd did you know that The Culinary Center of Kansas City is more than just a cooking school?  Take a look at our printed catalog for more information about the private events we host.

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We added some really popular classes to our April schedule.
Take a look at these classes we added. You’ll want to snap up seats while they last.

The Chef’s Table – Spring Treasures
featuring Chef Jason Bowers

Fri, Apr 14
  |  6:30 – 9:00 p.m.
Join Chef Bowers as he highlights the intense and nascent flavors of spring in a sophisticated menu which includes dishes such as Freshly Harvested Greens with a Hot Bacon Vinaigrette, Rice Noodles with Spinach, Mushrooms and Asparagus, a delicate seared fish with a Red Wine Cherry Glaze, marinated and grilled steak with Avocado and Ramp Salsa and as the finale, an Orange Chocolate Crème Brûlée.
Limited Hands On  |  Dinner

Recipes from the Legendary Bristol Bar & Grill
Chef Richard McPeake

Wed, Apr 19  |  6:30 – 9:00 p.m.
A one-of-a-kind class that features dishes from a KC landmark, taught by the chef who created them!
Limited Hands On  |  Tastings

 

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Looking for A Tasty Fun Activity This Weekend?

March 24, 2017

Last Minute Delicious DealIf your weekend plans aren’t set in stone, how about a great cooking class at a great price at The Culinary Center of Kansas City?  We have a few rare last-minute openings in the classes listed below. Register today and get ready for a whole new flavorful take on your weekend!

Our Saturday Morning Flash Demos™ are always available for walk-in. BUT, you’ll save $5 by signing up before the day of the class.  This Saturday’s class: 

Albóndigas!
It’s Not A War Cry! It’s A Tasty Spanish Meatball

Chef Raven Naramore  |  Sat, Mar 25
$25 if you register before Saturday
$30 – walk-in registration

And here are some more weekend deals…

Cookie Love Fest!
Chef Mari Ruck
Sun, Mar 26  |  10 a.m. – 12:30 p.m.

Was $60   SAVE 10%   NOW $54.00

CookWell! Grain-Free Baking
Chef Jackie Caldwell
Sun, Mar 26  |  6:30 – 9:00 p.m.

Was $55   SAVE 10%   NOW $49.50

And register now for next weekend’s Saturday Morning Flash Demo while there are still seats available!

The Rhythm of Risotto
Chef Charlie Hammond  |  Sat, April 1
$25 if you register before Saturday
$30 – walk-in registration

(Sorry, but these deals are NOT retroactive.)

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Welcome our Newest CCKC Instructor…

March 23, 2017

One really great task we look forward to at The Culinary Center of Kansas City is attending New Instructor Demos.  When we’re talking with folks who are potential instructors here, one step in the process is to invite them in to ‘show us their stuff.’  They do a shortened version of a cooking class that they’d like to offer at CCKC. We stand in as the class members, asking questions and taking notes like students in our real classes do.  This is a chance for the instructor to feel out our kitchens, and it gives us the opportunity to see if they’re a good fit and ready to take on some classes in our schedule.

Today, we had the pleasure of watching a New Instructor Demo by a chef who we all agreed is definitely CCKC material. In fact, we put two classes on the schedule immediately!  A seasoned chef and natural teacher at heart, Jason Bowers brings a wealth of talent and knowledge to the table. After graduating at the famed Johnson and Wales Culinary School, Bowers stayed the next few years on the East Coast before returning with his wife and family to his native Midwest. He went on to work as Executive Chef at Dean and DeLuca in Leawood before opening Café Trocadero in midtown Kansas City in 1999. He has also served as Executive Chef at Cerner Corporation and Hotel Phillips here in the KC area.  (Folks, this guy is the real deal and you’ll love learning from him. It’s like you get to peer behind the curtain of how a chef thinks and feels as he cooks.)

Register today for seats in one of Jason’s upcoming classes at The Culinary Center of Kansas City.  (Click on the class title below for more information or to sign up.)

The Chef’s Table – Spring Treasures
Friday, April 14  |  6:30 – 9:00 p.m.
Limited Hands-On, Dinner included
Join Chef Bowers as he highlights the intense and nascent flavors of spring in a sophisticated menu which includes dishes such as Freshly Harvested Greens with a Hot Bacon Vinaigrette, Rice Noodles with Spinach, Mushrooms and Asparagus, a delicate seared fish with a Red Wine Cherry Glaze, marinated and grilled steak with Avocado and Ramp Salsa and as the finale, an Orange Chocolate Crème Brûlée. 

A Tribute to Escoffier
Friday, May 5  |  6:30 – 9:00 p.m.
Limited Hands-On, Dinner included
Georges Auguste Escoffier, known as the “king of chef and the chef of kings” was a French chef and restaurateur who almost single-handedly revolutionized his profession and the public’s palate nearly 100 years ago. His impact on the world of cooking still resonates to this day. Let’s explore traditional French Escoffier-inspired cooking methods this evening with an experienced local chef as he walks you through a stylish menu.  You’ll learn how to break down a whole fish as well as how to prepare two beautiful sauces to pair with your tender fish – a Vin Blanc and a Beurre Blanc.  Master the art of seasoning and this menu’s flavor profiles as you learn to cook with fresh herbs and explore the various types of salts that chefs use to achieve their spectacular results. We will learn as he prepares Roasted Lemon Sole with Smoked Shrimp and Feta Stuffing and Fresh Fruit Salsas and Chutneys, among other beautiful courses.

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Happy Pi Day!

March 14, 2017

Happy Pi Day

Happy Pi Day!  Yep, it’s 3-14, National Pi Day and that means we’re celebrating with PIE here at The Culinary Center of Kansas City.

What is your favorite kind of pie? Depends on the day for me…  but you just can’t go wrong with good ‘ol traditional Apple Pie, right?  Here’s a favorite recipe from our CCKC ‘Main Dish’ Laura Laiben for Old-Fashioned Apple Pie. Try it at home and celebrate Pi Day yourself.

Old-Fashioned Apple Pie

Apple PiePastry

  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 1/3 cup shortening, chilled
  • 4 tablespoons butter, chilled
  • 4 tablespoons water

Preheat the oven to 450 degrees.

Mix together flour and salt.

Cut the shortening and butter into the flour mixture with a pastry blender, knife or your fingers until it has the grain of small peas.

Sprinkle the dough with cold water. Blend the water lightly into the dough with a fork, allowing the moisture to spread. Add more water if needed to hold the mixture together.

When you can gather the dough into a tidy ball, stop handling. Divide the dough into two pieces.

NOTE:  If you do not want the dough to shrink during baking, then place in refrigerator for an hour or more. Let the dough come to room temperature before rolling.

Roll the dough using flour as needed to keep from sticking.

Line a 9” pie pan with pastry.

Apple Filling

  • 6-7 cups apples (8-10 medium tart apples)
  • 1 (+ or -) cup sugar
  • 2-3 tablespoons all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice, freshly squeezed
  • ¼ teaspoon salt
  • 2-3 tablespoons butter, unsalted

Pare, core and thinly slice 6-7 cups apples sprinkling with lemon juice to stop the browning.

Mix the salt, flour (or 1-2tablespoons cornstarch), cinnamon and nutmeg (if desired) in with the apples.  NOTE:  Only very juicy apples require the larger amount of flour (or cornstarch).  Stir the apples gently until they are well coated.

Place them in the pie shell. Dot with butter.

Cover with the second pie crust. Dot with butter and prick with fork.  You can also sprinkle the top crust lightly with sugar, cinnamon and vanilla before you put the pie into the oven. Some cooks brush the top with milk.

Bake at 450 degrees for 10 minutes.  Reduce the heat to 350 degrees.  Bake until done, 35-45 minutes or until golden brown.

NOTE: As the pie cools the filling will set slightly so don’t worry if the filling is slightly runny when it comes out of the oven.

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Pick Up Some ‘Reuben the Great’ Casseroles For St. Patty’s Day

March 3, 2017

We us some St. Patrick’s Day here at The Culinary Center of Kansas City. We’re already gearing up for it! Chef Sergio cooked up some ‘Reuben the Great’ Casserole this week that is now available in our Dinners on Demand freezers in The Kitchen Shop. It’s an annual tradition around here – a fully loaded casserole with all the same delicious ingredients as a Reuben sandwich. If you love Reubens, you will love this! It’s great at any time of the year, but it’s a MUST in March.

Ever wonder where the Reuben sandwich got its name?
We hear that the story goes like this… 
The year was 1914. Late one evening a leading lady of actor Charlie Chaplin came into the restaurant and said, ‘Reuben, make me a sandwich, make it a combination, I’m so hungry I could eat a brick.’  He took a loaf of rye bread, cut two slices on the bias and stacked one piece with sliced Virginia ham, roast turkey, and imported Swiss cheese, topped off with coleslaw and lots of Reuben’s special Russian dressing and the second slice of bread.  He served it to the lady who said, ‘Gee, Reuben, this is the best sandwich I ever ate, you ought to call it an Annette Seelos Special.’  To which he replied, ‘Like hell I will, I’ll call it a Reuben’s Special.’
(from Patricia Taylor, daughter of Arnold Reuben, founder of Reuben’s, as described to Crag Claiborne of the New York Times in his book, ‘Craig Claiborne  – The New York Times Food Encyclopedia’)

Here’s the recipe for our ‘Reuben the Great’ Casserole.
Try it at home. Or stop by The Culinary Center and pick one up from our Dinners on Demand freezers. Enjoy!

‘Reuben the Great’ Casserole

  • 'Reuben the Great' Casserole1 loaf rye bread, cut into cubes, divided
  • 16 ounces sauerkraut
  • 1 ½ cups Swiss cheese, shredded, divided
  • 1 cup sour cream
  • ½ cup Thousand Island dressing
  • 2 cups corned beef, cut into small pieces
  • ½ cup butter, melted

Preheat oven to 350 degrees.

Place half of bread crumbs in 9 x 13-inch pan.  Spread the sauerkraut on top of bread layer.

In a small bowl, mix sour cream and dressing, and spoon half on top of sauerkraut layer.

Next, layer on 1 cup Swiss cheese, then the corned beef. Add a layer of the sour cream/dressing mix on top of the corned beef. Top with remainder of bread crumbs, then remainder of Swiss cheese. Drizzle melted butter over it all. Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes. Serve warm. Serves 8-10.

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BTW –
We know the perfect place to celebrate St. Patrick’s Day 2017… 

Come for a bit of kitchen “Craic” at Third Friday Local Life in Downtown O’verland Park! Celebrate St. Pat’s in our kitchens with Irish Fare Cooking Demo and FREE tastings of Dublin Coddle. FREE live music with Leprechaun Johnny Murphy; FREE beer, spirits and wine tastings. Aye but the craic is FREE, too! As always, a cash bar with Guinness to boot! Small plates for sale: Coddle, Irish Soda Bread, Corned Beef Sliders and Guinness Brownies.

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These Last Few Seats Mean Last-Minute Savings!

February 28, 2017

We have a few seats remaining in some upcoming classes and it’s time for you to claim them. Our Class Coordinator, Lisa, has put together a list of deals that should not be overlooked. Go get ’em!

Last-Minute Delicious DealSat, Mar 4  |  10 a.m. – 12:30 p.m.
CookWell:
Cook Healthy! Live Well!
Cooking Series, Class #4
Satisfying Soups & Sauces That Sing

Chef Gary Hild
Limited Hands-On | Tasting
Was $65   SAVE 10%    NOW $58.50

Sat, Mar 4 |  6:30 – 9:00 p.m.
Couples Cook!
Date Night in the Pizza Kitchen

Chef Daniela Mancinelli Abel
Hands-On | Tasting
Was $75    SAVE 10%    NOW $67.50

Sun, Mar 5  |  10 a.m. – 12:30 p.m.
CookWell:
Cook Healthy! Live Well! Cooking Series, Class #5
Perfect Proteins for Energy & Vitality

Chef Gary Hild
Limited Hands-On | Tasting
Was $65    SAVE 10%    NOW $58.50

Sun, March 5  |  5:00 – 7:30 p.m.
Cake Decorating 101: Beginning Techniques
Chef Shannon Hartnett
Hands-On | Snacks
Was $55    SAVE 10%    NOW $49.50

Tue, March 7  |  10 a.m. – 2 p.m.
Weekday Cooking: Vegetable Cookery
Chef Katie Newell
Limited Hands-On | Lunch
Was $65   SAVE 10%    NOW $58.50

Tue, March 7  |  6:30 – 9:00 p.m.
Pâte à Choux & You
Chef Jason Provo
Hands-On | Tasting & Take-Home Pastry
Was $60   SAVE 10%    NOW $54.00

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Saturday Morning Flash Demos

Register early for Class and SAVE!
Sign up in advance online up to the day of class for $25 or walk in the morning of class at $30.

Biscuits & Gravy
Chef Charlie Hammond  |  Sat, Mar 4

Bellisima Balsamico!
Chef Jesse Vega  |  Sat, Mar 11

Tortillaria! Real-Deal Handmade Tortillas
Chef Sergio Lara  |  Sat, Mar 18

Albóndigas! It’s Not A War Cry! It’s A Tasty Spanish Meatball
Chef Raven Naramore  |  Sat, Mar 25

Call us at 913-341-4455 to save 10% or register online.

 

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