Author Archive


More Chatter From A Volunteer Foodie Crew Member

August 1, 2015

You seemed to love hearing from our volunteer Scott, so we’re following up in our Crumbs from the Floor blog segment with this post from Cheryl, another member of our Volunteer Foodie Crew!

Volunteer Cheryl“I volunteer because I love to cook. And I love to hang around people who cook. The Culinary Center of Kansas City  is a fun environment. The staff is friendly and fun, and lots of interesting people sign up for classes.

Every time I volunteer, I learn something new.  Here’s one useful tip I learned in a class where I volunteered, and I use it all the time:  Put the salt in your recipe onto your cutting board rather than in the recipe. It keeps the onions, etc. from sticking to your knife!”

For more details about our Volunteer Foodie Crew, click here.

Volunteer Foodie Crew


Week 3 Brought Another CSA Box!

July 31, 2015

Wow – the hits just keep on coming from Farmer Steven’s farm! This week’s box was filled with a variety of fresh produce and eggs, plus some vegetable juice made with a variety of farm-fresh goodness.

It’s not too late to be a part of our 2015  Farm to Kitchen CSA program. Each week, subscribers pick up a box chock full of fresh-picked farm favorites, along with recipes from The Culinary Center suggesting ways you can use your treasures.

Farm to Kitchen CSA - wk3The Farm to Kitchen CSA program registration has been extended. There’s still time to sign up for 13 weeks – just visit to learn more and register for the program, and you can start receiving your CSA box each Friday here at The Culinary Center of Kansas City through October 30.

(CSA = Community Supported Agriculture)


Who Do You Know Who Should Be Teaching Cooking Classes?

July 31, 2015

Cookin' GrandmaYes, we’re sure that Granny is probably a terrific cook – and we’re not ruling her out! – but think of who you know that is both an outstanding culinarian and an excellent teacher. We’re always looking to expand our group of cooking instructors, and we’d like your input.

If you have somebody in mind, click here and tell us about that person. Or if that person is you, then by all means, introduce yourself to us! We love meeting passionate foodies who are willing to share what they know. This business was built on the premise that there are folks all around us who have something to teach.



Win a Cookbook By Just Subscribing!

July 30, 2015

Subscribe & WinJuly is nearing an end, and that means it’s almost time to pick another random winner among our Kitchen Talk blog subscribers.  Make sure you’re a subscriber by midnight on Friday, July 31. We’ll let you know our lucky winner on Monday.  That winner will be the proud new owner of The Culinary Center of Kansas City’s Best Recipes cookbook.

To subscribe, just enter your email address in the box at the top of the right column over there. You won’t get a ton of email from us, but you will get an email notice whenever we publish a new blog post.

Good luck!


A Little Slice of Pie Heaven

July 29, 2015

The fruit cobbler we served at Tuesday Lunch was, indeed, a little slice of heaven. Not only is the recipe fantastic, but we were able to use fresh, organic peaches and blueberries brought to us by our friend, Farmer Steven. Try this one at home with the fresh stuff, if you can. And don’t forget to indulge in a little dollop of homemade whipped cream on top!  Beam Me Up, Scotty…

Peach Blueberry CobblerPeach–Blueberry Cobbler

  •  ½ cup plus 1 tablespoon butter, unsalted, divided
  • 6 fresh peaches, pitted, peeled, sliced
  • 1 cup fresh blueberries
  • ½ cup sugar
  • ¼ cup lemon juice, freshly squeezed
  • 2 teaspoons lime zest, freshly grated
  • ¼ cup brown sugar, firmly packed
  • 3.4 cup all-purpose flour
  • 1 ½ cups granola, good quality
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt

Preheat the oven to 350 degrees. Use a paper towel to rub 1 tablespoon of the butter over the inside of a 1 1/2 –quart glass baking dish. Place the peaches and blueberries into the baking dish. Sprinkle the sugar over the fruit, drizzle the lemon juice over the fruit, and sprinkle the lime zest over all. Set aside.

In a large mixing bowl, add the brown sugar, flour, granola, cinnamon, nutmeg, and salt. Stir to combine. Cut the remaining 1.2 cup of butter into 1/4-inch-thick slices. Use a pasty cutter (or your hands) to rub the butter into the mixture until it resembles a coarse meal.

Spread the topping evenly over the fruit and place in the oven to bake for 30 to 35 minutes or until the topping is golden brown and the fruit is tender. Serve warm.

Makes 4 to 6 servings


A Word From A Volunteer Foodie Crew Member…

July 25, 2015

Here are some thoughts from one of our Volunteer Foodie Crew members. They’re everyday food-lovin’ home cooks like you, and they help in our culinary classes.  So we’re reviving our ‘Crumbs from the Floor’ blog segment with this post from Volunteer Scott…

Volunteer Scott“I wanted to become a better and more knowledgeable cook, so I signed up for a “Pan Sauces” course at The Culinary Center of Kansas City last year, taught by Chef Richard McPeake.

I learned a lot in that class – I also learned that I didn’t know much at all about cooking technique.  My interest in learning more was stimulated, and I signed up for a few more classes (How to Make Gnocchi, taught by Chef Cody Hogan from Lidia’s restaurant in KC, then a Couples’ Cooking Class with my wife, taught by Chef Jim Tinkham).

After those experiences, I decided to volunteer at  The Culinary Center of Kansas City!  I get to work with other amazing Chefs from the KC area, learning their skills and secrets, and meeting and helping other interesting folks who have an interest in cooking.

Volunteer Food CrewVolunteering for classes has been a worthwhile and enjoyable experience and something that I always look forward to when I am scheduled.  It is a lot of work, but where else can one learn how to make a Citrus Semifreddo, Chocolate Bouchons, Bananas Foster or Creme Anglaise without going to culinary school?!”

For more details about our Volunteer Foodie Crew, click here.


Another Week of Farm-To-Kitchen CSA Goodness

July 24, 2015

Farm to Kitchen CSA - wk 2You can still join in on our Farmer Steven-inspired boxes of wholesome and delicious fresh produce.  Our  Farm to Kitchen CSA subscribers’ baskets are chock full of goodies that came in straight from the farm. I’m talkin’ picked within the last 24 hours.

(CSA = Community
Supported Agriculture)

The Farm to Kitchen CSA program registration has been extended! There’s still time to sign up for 14 weeks – just visit to learn more and register for the program. And you can start receiving your CSA box each Friday here at The Culinary Center of Kansas City through October 30.


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