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Still Looking For A Unique Holiday Party Idea?

November 27, 2016

We’re looking for a group to take our LAST Saturday night opening for a holiday party at The Culinary Center of Kansas City  – December 17!

…  Plus we have a few additional daytime and evening party slots available between Thanksgiving and Christmas.

Book a Unique Holiday Party at The Culinary Center of Kansas City

What are you waiting for…  The Easter Bunny?

Easter bunny

Contact Mimsy @ The Culinary Center of Kansas City
at or 913-341-4455.



Who Says You Have To Have Pumpkin Pie at Thanksgiving?

November 23, 2016

Bet you thought we’d wrap up our November Pumpkin recipes with a Pumpkin Pie recipe, didn’t you? Well, just when you think we’re going to do a culinary zig, we zag, baby!  Shake up the holiday menu this year – serve Pumpkin Pie CAKE instead of Pumpkin Pie. Yes, I said it. Live on the edge… your family will love it.

This easy and delicious dessert is a whole new take on a Thanksgiving holiday favorite!  Try making cupcakes with this recipe for a unique updated “small cake” treat.  Why not top with a tiny candy pumpkin?

Ready to revolt against the expected Thanksgiving dessert but you just not feelin’ it to make it yourself?  Never fear – we’ve got your back. We have Pumpkin Pie Cake for sale in our Dinners on Demand freezers in The Culinary Center of Kansas City’s Kitchen Shop. Stop by today to pick one up!

Pumpkin Pie Cake“Pumpkin Pie” Cake

  • Oil, for pan
  • 1 (32 ounce) can pure pumpkin
  • 4 large eggs, lightly beaten
  • 1 (12-ounce) can evaporated milk
  • 1 1/2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/3 teaspoon ground ginger
  • 1 box yellow cake mix
  • ¾ cup butter, melted (or margarine)
  • ½ cup walnuts, chopped

Preheat oven to 300 degrees. Lightly grease a 9-x13-inch baking pan.

In a large bowl add pumpkin, eggs, milk, sugar, cinnamon, nutmeg, and ginger.  Using a large spoon, beat until combined thoroughly, scraping sides as needed.  Sprinkle dry cake mix evenly over the top of batter.  Drizzle butter over cake mix and top with nuts, spreading both layers evenly to edges of pan.  Place in oven and bake for 1 hour and 20 minutes or until knife inserted into center comes out clean.  Remove from oven and set on a wire rack to cool before cutting.  Serve warm.  Makes 16 servings.


For an extra special treat, add a dollop of cinnamon whipped cream on top of each serving.  To make, in a small bowl add 1 cup whipping cream and beat until slightly thickened.  Gradually blend in 2 to 4 tablespoons powdered sugar, ½ teaspoon vanilla, and ¼ teaspoon ground cinnamon.  Beat until combined thoroughly and thickened. Makes 2 cups.

For successful fluffy topping, be sure that whipping cream, bowl and beaters are chilled thoroughly. Don’t over beat or eventually you’ll have butter.

Find this and other CCKC favorite recipes in our cookbook
“The Culinary Center of Kansas City’s
Available for purchase online at
and in our retail store –  “The Kitchen Shop.”™

Thanksgiving cooking classes
Happy Thanksgiving!


In case you missed them, check out the other pumpkin recipes we shared this month for Pumpkin and 3-Cheese Ravioli with Sage Walnut Butter Sauce, Pumpkin Sheet Cake and Pumpkin Apple Soup.


Weekday Cooking Basics

November 22, 2016

Here’s another new cooking class concept we’re launching in 2017 – Weekday Cooking Classes!

We hear what you’ve been saying, “Some of us aren’t available on nights and weekends for classes. We want them on weekdays.” And we’re responding.

We have several Weekday Cooking Classes available on the 2017 Calendar already:

Weekday Cooking Lessons: Intro to French CookingWeekday Cooking Lessons:
Intro to French Cooking
Tue. Jan. 17 
|  10:00 a.m. – 2:00 p.m.
Learn to cook like Julia alongside a Master Chef.
Limited Hands-On Class  |  Lunch

~ ~ ~

Weekday Cooking Lessons: Building a Kick-Butt PantryWeekday Cooking Lessons:
How To Build & Cook From A Kick-Butt Pantry
. Jan. 31 
|  10:00 a.m. – 2:00 p.m.
Learn to build a great pantry of ingredients, as well as the simple delicious meals that are made from these staples.
Hands-On Class  |  Lunch

~ ~ ~

Weekday Cooking Lessons: One-Dish WondersWeekday Cooking Lessons:
The Secrets of One-Dish Wonders
Tue. Feb 7  |  10:00 a.m. – 2:00 p.m.
Retire those same-ole recipes with the canned soup and learn how to create varied and wonderful one-dish meals.
Limited Hands-On Class  |  Lunch

~ ~ ~

Lunch & Learn: Shabby Chic Table DesignsLunch & Learn:
Decorating on a Dime!
‘Shabby Chic’ Table Designs with Larry Wheeler
Wed. Feb 8  |  11:00 a.m. – 1:00 p.m.
Learn how to recycle, repurpose and reinvent to create envy-inducing tablescape designs, plus enjoy a delicious lunch.
Demonstration  |  Lunch

~ ~ ~

Weekday Cooking Lessons: Intro to Soups & StocksWeekday Cooking Lessons:
Intro to Soups & Stocks
Tue. Feb 21  |  10:00 a.m. – 2:00 p.m.
A must-take class that will bust a move on your soup-making skills.
Limited Hands-On Class  |  Lunch

~ ~ ~

Weekday Cooking Lessons: Vegetable CookeryWeekday Cooking Lessons:
Vegetable Cookery
Tue. Mar 7  |  10:00 a.m. – 2:00 p.m.
Learn how to properly cook fresh vegetables. It’ll change the way you cook… and eat.
Limited Hands-On Class  |  Lunch

~ ~ ~

Lunch & Learn: Set A Gorgeous TableLunch & Learn:
Setting a Gorgeous Table
with Larry Wheeler
Wed. Apr 5  |  11:00 a.m. – 1:00 p.m.
Go beyond chargers and napkin folding and take your place settings to the level of “Look what I did, sista!”
Demonstration  |  Lunch



Pumpkin and 3-Cheese Ravioli with Sage Walnut Butter Sauce

November 18, 2016

More pumpkin… Must have more PUMPKIN!

In our month of gearing up for pumpkin pie at Thanksgiving dinner, we’re sharing a pumpkin recipe each week.  In case you missed them, check out the recipes for Pumpkin Sheet Cake and Pumpkin Apple Soup.

This Pumpkin Ravioli was a signature dish for us under the helm of our first Executive Chef, Nancy Stark. Don’t knock the pumpkin filling until you’ve tried it – it’s heavenly! The simple sauce of butter with walnuts and sage is drizzled on sparingly to add a richness and fullness to the dish. We use this recipe when guests want to be involved in some ‘hands-on’ dinner preparation. They love to see how easy it is to make your own stuffed ravioli.

Pumpkin and 3-Cheese Ravioli with Sage Walnut Butter Sauce

Pumpkin and Three-Cheese Ravioli with Sage Walnut Butter Sauce


  • ½ cup butter, unsalted
  • 1/3 cup walnuts, coarsely chopped
  • 18 sage leaves, fresh, 8 cut fine chiffonade plus 5 whole, for garnish
  • Salt and freshly ground pepper to taste


  • 1 tablespoon olive oil
  • ¼ cup onion, finely chopped
  • 2 cloves garlic, whole, minced
  • 1 to 1/2 cups pumpkin, roasted, roughly pureed
  • 1 cup ricotta cheese, crumbled
  • ½ cup feta cheese, crumbled
  • ½ cup parmesan cheese, freshly grated
  • 3 large egg yolks, lightly beaten
  • Pinch of nutmeg
  • Pinch of cayenne
  • Salt and freshly ground black pepper to taste
  • 40 wonton wrappers (available in produce section of most grocery stores)
  • 1 large egg white, lightly beaten
  • Water, for cooking
  • 1 teaspoon salt, for water

For the sauce, in a heavy skillet melt butter over low heat.  Continue to cook on low heat until golden brown and giving off a nutty aroma.  Remove from heat.  Add walnuts and sage chiffonades, salt, and pepper. Gently stir to combine and set aside.

For the ravioli, in a large sauté pan heat oil and sauté onions until soft and golden brown, stirring constantly to prevent burning.  Remove from heat.  Add garlic and pumpkin.  Gently stir to combine well.  Transfer mixture to a medium mixing bowl.  Add ricotta, feta, and parmesan cheese. Stir well to combine.  Very gradually add beaten egg yolks and gently stir to combine. (Filling should be moist, but not runny.)  Add nutmeg, cayenne, salt, and pepper.  Stir to combine thoroughly.  Set aside.

To prepare, on a clean, flat surface place one wonton wrapper.  Put 1 tablespoon of filling in the middle of wrapper.  Using a pastry brush (or your fingers), brush the edges of wrapper with egg white and top with another wrapper.  Press edges together lightly to seal.  (Make sure there are no edges left unsealed or filling will leak during the cooking process.)  Repeat this process until all filling is used.  In a large saucepan add salt and enough water to fill ¾ of pan and bring to a boil over medium-high heat.  Carefully drop the ravioli, one by one, into the boiling water.  Cook for 3 minutes or until the ravioli floats to the surface.  Using a large slotted spoon, remove ravioli from water and transfer to warm dinner plates. Top with sauce.  Add 1 whole sage leaf to each plate, for garnish.  Serve warm.   Makes 4 to 5 servings.


Chiffonade is a cutting method that allows leafy vegetables and herbs to be formed into ribbons or thin strips, usually for garnishes.  While basil is easily the most common herb used for this sort of knife technique, other herbs such as the fresh sage called for in this recipe also work well.   Simply stack multiple leaves and roll them into a tight cylinder shape.  Using a very sharp knife, cut the herb cylinder horizontally creating aromatic ribbons that release the herbs natural oils and create a more intense flavor.  Leafy vegetables such as spinach, kale and cabbage may also be used for this technique.  If you wish to make the chiffonade ahead of time, simply immerse the ribbons into a cool water bath to prevent discoloration.

Find this and other CCKC favorite recipes in our cookbook
“The Culinary Center of Kansas City’s
Available for purchase online at
and in our retail store –  “The Kitchen Shop.”™

Thanksgiving cooking classes
Keep an eye out here
on the Kitchen Talk Blog
for more pumpkin recipes in November…


See You Tonight At Local Life!

November 18, 2016

Local Life in Downtown Overland ParkDon’t Be A Turkey…
Come Party with Us Tonight!
Last chance before you hunker down
on those recipes for the big dinner next week!

Friday, November 18   |  5 – 9 p.m.

  Johnny Murphini (& his band of merry groupies) 

(Right Across The Street Under the Clocktower) 

Try some great wines perfect for your turkey dinner

Restless Spirits Distillery

Hillsdale Bank BBQ Sauce

CCKC Instructor Christine Robson will offer holiday appetizer ideas


Taste free wine then get your holiday shopping done.
How about a free cookbook with all gift certificate purchases?!

Enjoy beverages and tasty things while you listen to music

That’s what will be going on at The Culinary Center of Kansas City.
There will be a lot more live music and special events
going on around Downtown Overland Park…

Local Life - Third Fridays in Downtown Overland Park


Join Us For A Foodie Field Trip

November 16, 2016

Foodie Field TripOne of our new offerings in our 2017 class catalog is the ‘Foodie Field Trip’. Join us as we take an adventure to a Kansas City-area culinary hot spot!  You’ll get an inside look and learn a few things all at one time.

We have three Foodie Field Trips on the schedule so far. Register now because spaces are limited…

‘Spilling the Beans’ on
Coffee Brewing Basics
Sun. Jan. 22  |   9:30 – 11:30 a.m.
at MAPS Coffee Roasters, Lenexa, KS
Vincent Rodriguez will cover topics like how to purchase and store the beans, a primer on a variety of brewing devices (think French Press, Pour Over, Aero Press, and Coffee Pot), the right proportions of coffee vs. water (including what types of water will ensure a stellar cup of coffee), different grinds and why the size of the grain really does matter, and much more.  We’ll end our morning with a “cupping” (that’s java lingo for a ‘tasting”) as we enjoy delicious CCKC chef-prepared treats that are meant to perfectly pair with a delicious cup of coffee. Everyone will also receive some delicious MAPS Coffee to enjoy at home.  All hail to the bean!
$45  |  advance registration required
Please note this class will be held at Velo+
(Home of MAPS Coffee Roasters)
13440 Santa Fe Trail Dr, Lenexa, KS 66215

~ ~ ~

Private VIP Tour & Tasting
Fri. April 14  |   3 – 5:30 p.m.
at Holladay Distillery, Weston, MO
Joe Quinn will take us behind the scenes as he shares inside information on the art and science of distilling spirits including whiskey, bourbon, vodka, tequila and gin… all to perfection.  There are private rooms and secret stashes that will be revealed during this special private tour and tasting. They will show us the process from water to whiskey and everything in between.  You’ll smell the fermentation, taste the real spring water and savor the final product all while looking out over the beautiful rolling hills of northern Missouri.  The tour will include an appetizer reception with the distillers, as well. We’ll meet at the Distillery in Weston a bit before 3:00.  Hey, why not take the whole day and enjoy the shops of Weston before the tour, huh?  You gotta love a getaway!
$35  |  advance registration required
Please note this class will be held at Holladay Distillery,
One McCormick Lane, Weston, MO  64098

~ ~ ~

A ‘Behind The Scenes’ Wine 101 Class
with a Certified Sommelier
Mon. April 24  |   6:30 – 9:00 p.m.
at Stock Hill Steakhouse, KC, MO
Be one of the first to join us for a CCKC exclusive “Foodie Field Trip” as we go behind the scenes to learn about wine at one of the newest and trendiest restaurants in Kansas City. 
Our host and instructor for this exclusive class is Brent Grider.  Learn from scratch (or refresh your skills) with the goal to gain the working knowledge of the various grape varietals and then gauge what styles of wine appeal most to you and why. We’ll also understand the ‘how to’s’ of selecting wines you’ll enjoy, the wine-making process (including sparkling wines), how to read a wine label and a wine list, proper glassware, how to open a bottle, what factors contribute to the quality of a wine and major wine producing countries.  Of course, there will be plenty of appetizers passed around, too.
$70  |  advance registration required
Please note this class will be held at
Stock Hill Kansas City Steakhouse,
located in the former Board of Trade building,
4800 Main St., Kansas City, MO)




Introducing Saturday Morning Flash Demos™

November 15, 2016

Flash Demo @ The Culinary Center of Kansas CityAnnouncing our newest cooking educational class concept launching at The Culinary Center of Kansas City in 2017 … Saturday Morning FLASH DEMOS.

Our Saturday morning Flash Demos are the perfect quick & easy way for busy foodies & weekend kitchen warriors to learn about cooking.  These power-packed 1-hour cooking classes from 11:00 a.m. to Noon on Saturdays will be taught by experienced cooking instructors  (a/k/a “Flash Demo Food Professors”) will focus on one technique, dish or ingredient, front to back, and they’ll come complete with tastings and recipes.

Come early and enjoy a FREE Irish Coffee & foodie talk!
Reserve your spot online at (click on the purple ‘Current Schedule‘ button to get to our class schedule) or just stop by the day of class.  What a great way to spend a weekend morning with plenty of time left to enjoy the day.

 $25 advance registration
(or $30 walk-in)

Here are the first of the Flash Demos we have to offer:

Sun. Jan. 22  |   11:00 a.m. – Noon
Pie Fixes Everything!
Learn how to make a perfect pie crust for sweet & savory dishes
…  just like your Grandma used to make!
We’ll taste apple pie.  Yum.

Flash Demo Food Professor: CCKC “Main Dish” Laura Laiben
$25 advance registration  |  $30 walk-in

~ ~ ~

Sat. Jan. 14  |   11:00 a.m. – Noon
Laissez les Beignets Roulez!
Learn how to create the Café du Monde

specialty – Beignets! It’s a doughnut on steroids!
We’ll serve Café du Monde coffee.  How could we not? 
Flash Demo Food Professor: Chef Jason Provo
$25 advance registration  |  $30 walk-in

~ ~ ~

Sat. Jan. 21  |   11:00 a.m. – Noon
Moroccan Mouthful:
Chicken Tagine With Lemon & Olives
A classic one-dish Mediterranean recipe
for showing off to guests
(and we know how you love to show off!)
Flash Demo Food Professor: Chef Gary Hild
$25 advance registration  |  $30 walk-in

~ ~ ~

Sat. Jan. 28  |   11:00 a.m. – Noon
Bad-Ass Street Tacos
These are the real deal, folks. 

Get ready for a party in your mouth!
 Flash Demo Food Professor:  TBA
$25 advance registration  |  $30 walk-in

~ ~ ~

Sat. Feb. 4  |   11:00 a.m. – Noon
Sexy Vanilla
It’s harvested from the pods of exotic orchids, for heaven’s sake.

Learn all about how to cook with it as we learn to make
Vanilla Bean Crème Brulee. 
A sexy Saturday morning experience!
Flash Demo Food Professor & “Vanillologist” (I just made that up):
Chef Charlie Hammond
$25 advance registration  |  $30 walk-in

~ ~ ~

Sat. Feb. 11  |   11:00 a.m. – Noon
Chicken Saltimbocca
Italian for “jumps in the mouth”

this classic Italian dish always delivers!
Let it inta yo mouth…
Flash Demo Food Professor: Daniela Mancinelli Abel
$25 advance registration  |  $30 walk-in


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