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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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More Saturday Morning Flash Demos Announced

February 23, 2017

FLASH DEMOS™Well, it’s official. This new concept is a hit – so we scheduled more! Click here for our newest Saturday Morning Flash Demo™ classes in March at The Culinary Center of Kansas City.  Our Flash Demos are perfect for busy foodies & weekend kitchen warriors who want to learn how to cook!

Each 1-hour “Flash Demo” class focuses on one recipe, technique or ingredient, includes tastings and recipes, and is taught by experienced cooking instructors (a/k/a “Flash Demo Food Professors”). Come a few minutes early for a free Irish Coffee!

Register in advance online ($25)
or walk in the morning of class ($30)

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Flash Demo: Biscuits & GravyBiscuits & Gravy
Chef Charlie Hammond  |  Sat, Mar 4

Few things in life are more comforting than Homemade Biscuits & Gravy. Chef Charlie has this “B&G” thing down!  

Flash Demo: Bellisima Balsamico!Bellisima Balsamico!
Chef Jesse Vega  |  Sat, Mar 11
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!

Flash Demo: Handmade TortillasTortillaria! Real-Deal Handmade Tortillas
Chef Sergio Lara  |  Sat, Mar 18
You know what they say…once you go homemade you never go back to store-bought! Corn or flour…doesn’t matter. We’ll learn both.

Flash Demo: AlbondigasAlbóndigas! It’s not A War Cry.  It’s a Spanish Meatball.
Chef Raven Naramore  |  Sat, Mar 25
A classic Spanish dish, Albóndigas in Romesco Sauce will soon become your new go-to party dish! 

 

Stand by… we’re scheduling April and May Flash Demos now. And look for our Flash Demos to expand to Wednesdays during the Farmers Market season! More details on that soon…

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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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