Author Archives: kcculinary

About kcculinary

A unique culinary arts center offering more than 600 cooking classes annually, interactive culinary events and teambuilding, weekly open-to-the-public Tuesday Lunch, catered events and a retail store called The Kitchen Shop.

Eat A Cookie, Help A Kid…

The Culinary Center of Kansas City is joining millions of people across the country who are making a difference by joining the fight against childhood hunger in America.  YOU can help by stopping by CCKC on Friday or Saturday this week, and buying tasty treats at our Bake Sale to benefit No Kid Hungry.

No Kid Hungry Bake Sale @ The Culinary CenterCulinary Center staff, instructors, students and Junior Chefs will be baking up delicious treats for the bake sale, and 100% of the proceeds will go to No Kid Hungry.

Stop by at the following times to purchase baked delicacies from the sale:

Friday, Sept 22,  11 a.m. – 1:30 p.m.
during our Pop-Up Lunch at The Culinary Center  (see below)

Saturday, Sept 23,   8:30 a.m. until the goodies are gone!
during the Fall Festival in Downtown Overland Park  (see below)

This year, nearly 1 in 6 children across the country struggle with hunger. That’s more than 17 million kids.  Funds raised through the CCKC Bake Sale for No Kid Hungry will be used to support Share Our Strength’s efforts to end childhood hunger in America.  Share Our Strength works to surround kids facing hunger with nutritious food where they live, learn and play.

What’s a Pop-Up Lunch, you ask?Pop-Up Lunch @ The Culinary Center of Kansas City
Formerly known as ‘Tuesday Lunch’, we now host just ‘occasional’ open-to-the-public lunches at The Culinary Center. Our chefs put together an outstanding menu (this week > Authentic Mexican Street Tacos!), all for the fabulous price of $12.95 (+tax).  We can also serve it up ‘to go’, if you must rush back to the office!  You can pay when you get here, or pre-pay on our website and avoid the line (click here for that!)

Here’s the menu for this Friday’s Pop-Up Lunch:

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 & Salsa

Mexican Flan

What’s the Overland Park Fall Festival, you ask?OP Fall Fest
The Overland Park Fall Festival on Saturday, Sept 23 features a hometown parade (sponsored by The Culinary Center of Kansas City) through Downtown Overland Park, the county’s best arts and crafts fair, sales and other events at local shops and other merchants, fantastic food and much more!  A schedule of activities at the Fall Fest is available @  opkansas.org/fallfestival.

At The Culinary Center, we have a full and fun day planned!

  • No Kid Hungry Bake Sale – stop by to enjoy delicious baked goods and support a great cause.
  • KIDS Unicorn Cupcake Decorating ACTIVITY!
    Annie & Ellie, daughters of CCKC culinary instructor Katie Newell will lead you in an interactive cake art activity where you make your very own! #KidsTeachingKidsKC
  • Lunch – we’ll be serving up lunch after the parade, so come by CCKC for some Walking Tacos and Strawberries ‘n Cream. Yum!
  • Vain Vanilla will be handing out samples of dishes made with their tasty vanilla, and  we’ll have a special discount available on Vain Vanilla purchases on Saturday.
  • So much more!!
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Go Hog Wild with this Pork Recipe

Another fun Local Life in Downtown Overland Park! It was a celebration of pork at The Culinary Center of Kansas City.  Chef Sergio worked a whole roast pig into a number of dishes that we gave as samples and sold as small plates in the CCKC kitchen, including Smoked Pork Belly with Red Wine Demiglace, Pork Leg Braised in Adobo Sauce (see recipe below), Roasted Pork Loin with Apple Whiskey Sauce and Roasted Pork Leg with Roasted Pork Gravy. Yum!

If you’re ready to go ‘hog wild’ in your own kitchen, try this out at home!

Pork Leg Braised in Adobo Sauce

Roasted Pork with Adobo SaucePork and Marinade

  • Pork leg, approx 10 lbs with skin removed
  • 10 garlic cloves
  • 1/2 white onion
  • 6 bay leaves
  • 1 tablespoon dried oregano
  • 1  1/2 teaspoon of ground black pepper
  • 1 1/2 teaspoon ground cumin
  • 1/2 cup fresh orange juice
  • 1/2 cup cider vinegar
  • 1 tablespoon salt

Adobo Sauce

  • 8 Ancho Peppers, cleaned & deveined
  • 6 Pasilla Peppers, cleaned & deveined
  • 2 cups orange juice
  • 1 cup cider vinegar
  • 1 cup of water
  • 1 tablespoon coarse salt
  • 3 tablespoons shortening

For marinade, roast garlic and onion in skillet on medium heat.  Then in blender, add the garlic and onion mixture with bay leaves, oregano, black pepper, cumin, juice, vinegar and salt. Blend into thick, smooth sauce.  Cut incisions in pork leg and place in large baking pan. Cover with marinade, smoothing it into the slices in the pork. Marinade in refrigerator for 6-8 hours (or even overnight), turning the meat once in that time.

Prepare the adobo sauce by tasting the peppers in a pan or grill over medium heat. Don’t overcook – it’ll go quick. Then place the peppers in a small saucepan and cover with water. Simmer for about 8 minutes or until soft. Let cool, then drain the peppers and add to blender with orange juice, vinegar, salt and water. Purée until smooth.

Bring pan with pork leg to room temperature while preheating oven to 350ºF.

Melt shortening and spread with pastry brush over the meat, covering completely. Then brush half of the Adobo sauce over the pork leg. Cover with foil and place pan in oven.

Turn meat after 1 hour, basting with juices in pan.  Turn and baste again after another hour. Figure on 1 hour of baking time for every 2 lbs of meat – so approximately 5 hours for a 10 lb leg of pork. Turn and baste every hour. Keep foil right after each turning and basting, in order to keep meat moist and tender.  If meat starts getting dry, brush on more of the adobo sauce.

When meat can be easily pulled with a fork, uncover pan and turn up oven temperature to 450ºF, roasting another 8-10 minutes to brown the meat. Remove pan and let stand 10 minutes before slicing.

 

 

 

Crazy for Crockpot!

Crockpot Creations in Dinners on DemandWe love a good crockpot recipe here at The Culinary Center of Kansas City. You can enjoy maximum flavor in your meal with minimum time and energy spent on actually preparing it.  You can be the culinary hero of your family after just walking in your door from being gone all day!

Good news… we’ve made it even easier on you to make a winning slow cooker dinner for your gang.  Chef Sergio and LT, our Goddess of Good Eats, have put together some tasty Crockpot Creations for our Dinners on Demand™ freezers.

Currently in our freezers, you’ll find the following Crockpot Creations:

  • Savory Swiss Steak
  • Ginger Peach Chicken
  • Cranberry Dijon Pork Roast with Rice
  • Beef Vegetable Stew

Packed with flavor, these meals just have to be thawed and cooked all day in your trusty slow cooker. Couldn’t be easier.

Click here to view our entire current menu
of Dinners on Demand.

Ingredients 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 at 913.341.4455 with your order or email shop@kcculinary.com, 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.

 

Raise a Toast with Brent Grider

Meet our favorite ‘Wine Guy’ here at The Culinary Center of Kansas City…

Brent GriderBrent Grider, Beverage Manager and Sommelier for Stock Hill Restaurant in Kansas City, teaches wine appreciation classes at the CCKC. Brent holds the title of Certified Sommelier through the Court of Master Sommelier, and is certified through Bar Smarts™ for his knowledge of cocktails and spirits so, well, he knows his drinks and loves sharing his passion and knowledge with others.

He started in the beverage industry as a barista in several local coffee shops and worked his way up to management, including years with coffee giant Starbucks.

Next Brent began his foray into full-service restaurant management, beginning at an Italian restaurant on the Country Club Plaza, then with McCormick & Schimick’s. As Bar Manager there, Brent managed the wine and cocktail menus, beginning to put his tasting skills to work, providing guests a selection of wines and cocktails that worked in harmony with the menu.

Later, serving as General Manager at Benton’s Prime Steakhouse in the Westin Kansas City at Crown Center, Brent worked to gain recognition for Benton’s wine list and bar program.  And he succeeded – Benton’s Prime Steakhouse was honored with the Award of Excellence from Wine Spectator Magazine for a wine list that comprised of more than 200 selections of wine and with local recognition of “Best Bar” by the Pitch magazine.  He went on to become Complex Director of Restaurants & Bars before moving to his current position as Beverage Manager & Sommelier for Stock Hill, where he continues to share his passion of wine and spirits with associates and guests any chance he gets.

We are lucky to have Brent share his knowledge and passion for wine and spirits at classes at The Culinary Center of Kansas City!  Check out one of his upcoming classes:

Understanding Bordeaux Wine
Monday, September 25, 2017,  6:30-9:00 p.m.
Demonstration | Wine Tasting & Appetizers
Explore one of the world’s most collectible and age-worthy wines.

Flavorful Weekend Nights:
Bourbon – American History in a Glass
Friday, October 27, 2017,  6:30-9:00 p.m.
Demonstration | Bourbon Tastings & Appetizers
We’ll taste our way through Bourbons from Kentucky, Washington State, and beyond as we learn how it’s made and what makes it unique.

ABC’s of Wine Tasting
Tuesday, January 9, 2018, 6:30-9:00 p.m.
Demonstration | Wine Tastings & Appetizers
Relax and sit back as you learn the basics about wine tasting (or refresh your skills) with a pro.

Take Your Holiday Party from Ho Hum to Ho! Ho! Ho!

The Culinary Center of Kansas CityYou’ve heard of Christmas in July, right? Well, you let that slide right by and didn’t make your group’s holiday party plans, didn’t you?

It’s nearly September and spots are filling quickly. Reserve your date now, and you can enjoy a great holiday party at The Culinary Center of Kansas City!

Here are a few of the holiday party plans that we have cooked up for your holiday fun. Click on any of them for more information. Then call 913.341.4455 and ask for Mimsy to book a date that works for your group.

UNIQUE HOLIDAY PARTIES
AT THE CULINARY CENTER OF KANSAS CITY

Fa la la la Lunch

Jingle & Mingle in the Kitchen

Holiday Lights Dinner Party

Reindeer Games
Cooking Competition

Holiday All Hands for Hunger

Ugly Sweater Cooking Party

An Old Fashioned
Cookie Exchange

‘Elves Gone Bad’
Holiday Cake Competition

Holiday Parties @ The Culinary Center of Kansas City

 

Don’t W(h)ine – here are the recipes…

‘Wine Walk’ was the theme of 3rd Friday LOCAL LIFE in Downtown Overland Park in August. We had fun thinking through what to make for this one!

Here are some recipes that we enjoyed.
Try them out at home and ENJOY!

Watermelon Wine CocktailWatermelon Mint Wine Cocktail

  • 1 cup watermelon, diced, chilled
  • Ice cubes, as needed
  • 1 cup pink Moscato wine, chilled
  • 1 lime, sliced in half
  • Handful of fresh mint, coarsely chopped

In a blender, add the watermelon and puree.

Fill two stemless wine or cocktail glasses with ice. Pour half of the watermelon puree and wine into each glass, distributing evenly. Squeeze the juice from a lime half into each glass.  Add some mint and stir with a spoon. Serve immediately.  Makes 2 servings.

Lavosh Crackers

  • 1-1/2 cups bread flour, unbleached, plus extra for kneading
  • ½ teaspoon salt
  • ½ teaspoon instant yeast
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 1/3 to ½ cup water, room temperature
  • Spray oil, for bowl and countertop
  • Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds or kosher salt to taste, for topping
  1. In a mixing bowl, add flour, salt, yeast, honey, and oil.  In small increments, add water and mix with hands until mixture forms a ball.   (You may not need the full ½ cup water, but be prepared to use it all if needed.)
  2. Sprinkle flour on a clean countertop and place dough on top.  Knead dough for about 10 minutes or until the ingredients are evenly distributed. (The dough should pass the windowpane test and instant-read thermometer should read 77 to 81 degrees. It should be firmer than French bread dough, but not quite as firm as bagel dough.  It should also be satiny to the touch, not tacky, and supple enough to stretch when pulled.)
  3. In a mixing bowl that has been lightly sprayed with oil add dough ball and roll it around bowl to coat with oil.  Cover bowl with plastic wrap and set aside to ferment for 90 minutes or until dough doubles in size.  (You can also retard the dough overnight in the refrigerator in covered bowl immediately after kneading.)
  4. Transfer dough to a clean countertop that has been lightly sprayed with oil.  Using your hand, lightly press the dough into a square and dust top with small amount of flour.  Using a rolling pin that has been lightly dusted with flour,  roll dough into a paper-thin sheet that is about 15 to 20 inches in diameter. (You may need to stop from time to time to allow the gluten in dough to relax.  At these times, lift dough from counter slightly and wave it a little;  then lay back down, making sure to cover it while it is relaxing.)  Once dough has been rolled out to desired thinness, cover and allow it to relax for an additional 5 minutes.
  5. Line a baking sheet with parchment paper.  Carefully lift the sheet of dough and transfer to baking sheet. (If it overlaps the edge of pan, snip off excess with scissors.)  Preheat over to 350 degrees with rack on the middle shelf.  Mist the top of dough with a small amount of water.  Lightly sprinkle your choice of toppings on dough, keeping in mind that a little bit of spices goes a long way. (You may use one spice to cover entire piece of dough or alternate spices in rows for variety.)   Transfer to oven and bake for 15 to 20 minutes or until the dough begins to brown evenly across the top.  (Check for doneness often as the time it bakes will depend on how thinly or evenly you rolled the dough.)  When crackers reach desired doneness, remove from oven and set aside to cool in the pan for about 10 minutes.
  6. To serve, snap dough apart into shards and place on serving platter or in a basket.  Serve immediately or store in an air-tight container.    Makes 1 sheet pan of crackers.

COOKS NOTE: If you would like to serve pre-cut crackers, use a pizza cutter/rolling blade and score diamonds or rectangles in the dough before baking. (Do not cut dough all the way through as they will snap after baking.)

Pimento Cheese DipHomemade Pimento Dip

  • 12 ounces white cheddar cheese, grated
  • 3/4 cup mayonnaise
  • 1 teaspoon garlic salt
  • 1 teaspoon vegetable salt
  • 1/2 teaspoon black pepper, ground
  • 1/2 teaspoon hot sauce, (preferably Frank’s)
  • 1 jar minced pimentos, drained well
  • 4 flatbread, cut into triangles and toasted in oven

Place the cheese in a bowl of a small mixer. Using a paddle attachment, start to mix the cheese. Add the mayonnaise, and spices. Mix well. Just before finishing add the pimentos and blend in slowly. Pimentos should be visible and not over mix.  Keep the cheese spread cold until needed. Should be soft enough to spread.

COOKS NOTE: We served the pimento dip with the lavosh crackers (recipe above). You might want to try those in place of the flatbread.

Marinara Sauce

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 3 garlic cloves, minced
  • pinch of hot pepper flakes
  • 1 (28 ounce) can of whole tomatoes, pureéd
  • 1/2  cup water
  • salt and pepper to taste
  • 1/4 cup of grated Parmigiano-Reggiano
  • 1/4 cup of fruit forward red wine (like a California table red or a Zinfandel)
  • handful of fresh basil, chopped
  • handful of fresh flat leaf Italian parsley, chopped

In a large Dutch oven heat the EVOO and sauté garlic with hot pepper flakes for 20 seconds on medium heat… DO NOT burn! If you do, you have to start all over again. Beforehand, blend can of tomatoes and purée until smooth. Add the tomatoes to the pot along with 1/2 cup of water. Turn up the heat a bit and wait for the sauce to come to a boil then turn down heat to let sauce simmer. Add salt and pepper to taste (I’d start with 1/2 tsp of salt and ½ tsp of pepper and go from there… Keep tasting and adding). Add cheese, wine, and fresh herbs. Stir and let simmer until liquid is reduced and sauce is thick, this takes about 20 minutes. Add to your favorite pasta.

 

 

We Set The Date For Another Pop-Up Lunch!

You asked for it – you got it… 
Our first two Pop-Up Lunches we hosted this summer have been a great success. So, what else could we do?  We put another one on the calendar!

Pop-Up Lunch @ The Culinary Center of Kansas CityJoin us, friends…
The Culinary Center of Kansas City’s
Pop-Up Lunch

Friday, September 22
serving 11:00 a.m. – 1:30 p.m.

Stop by and enjoy this tasty lunch
prepared by our CCKC Chefs:

Authentic Mexican Street Tacos
MENU

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 & Salsa

Mexican Flan

$12.95 + tax

  • We can serve lunch up ‘To Go’.
  • Pay ahead and avoid a line at the door.
    Pre-register on our website at kcculinary.com –
    CLICK HERE!

 

See you on the 22nd!