(Might be a fun Mother’s Day gift… hint hint…)
We’d like to introduce you to two of our newest instructors here at The Culinary Center of Kansas City®: Kolika Kirk and Amiel Brosoto.
With an expertise in ‘World Cuisine’, Amiel Brosoto brings a wealth of experience to our kitchens. After spending years as a college professor, he pursued his passion for cooking and earned his culinary degree. He is an experienced chef instructor and brings a great deal to our instructor line-up.
Amiel is teaching a number of classes on our summer schedule so be sure to sign up:
- Friday, May 13, 2016
A Taste of Asia: An Evening in Saigon, Vietnam
- Wed, May 18, 2016
Asian Fusion: Filipino Cuisine with a Global Twist
- Sat, May 28, 2016
Chef’s Favorite Appetizers for Entertaining
- Sat, June 4, 2016
Asian Inspired Cooking from the Farmer’s Market
- Sat, July 30, 2016
A Chef’s Choice for Summer Salads
Kolika Kirk has an infectious personality and a passion for teaching the culinary arts, especially baking. She launched Pistachio Bakehouse, a pop-up bakery named for her signature Pistachio Panna Cotta, in 2015. She runs the Bakehouse table at Rosedale Farmer’s Market and sells at Green Acres Market in Briarcliff. When she’s not baking, she writes recipes for The Tasteful Olive and her food blog, WannaBGourmande.com. Kolika is a huge animal lover and a self-proclaimed activist and localvore, whose main mission is to end childhood hunger and get America OFF preservatives and other nasties.
Look for Kolika in these summer classes with us and register soon:
- Sat, May 21, 2016
Just a Sweet Little Bite: The Art of Mignardise
- Sat, June 18, 2016
The Classic Soufflé – Sweet & Savory
- Wed, June 22, 2016
Fondant and Cake Decorating Workshop
- Tue, June 28, 2016
Creative Cooking Decorating for All Occasions
- Sat, July 23, 2016
Making Friends with Puff Pastry
- Sat, August 6, 2016
Pâte à Choux and You
- Sat, August 20, 2016
Cream Pie School
By special request, we’re adding a second recipe from this past week’s Tuesday Lunch.
The Smokin’ Good Pork Loin (click here for the recipe) goes great with our Pepperjack Scalloped Potatoes, so if you’re going to WOW your dinner guests with your scrumptious dinner, you had better add these potatoes on the side!
Stop by The Kitchen Shop at The Culinary Center of Kansas City for some of the BBQ sauce in our Dinners on Demand freezers for a nice finishing touch on that pork loin…
Pepperjack Scalloped Potatoes
- 5 lbs potatoes, peeled, thinly sliced, half cooked, divided
- kosher salt and ground white pepper
- 2 cups pepperjack, grated, divided
- 1/2 cup parmesan cheese, divided
- 2 cups heavy cream, divided
Preheat oven to 350 degrees F. Spray the bottom and sides of 9×13″ pan with pan spray, coating well. Place half of the potatoes in the bottom of the pan. Sprinkle evenly with the salt and pepper; then layer with half of the pepperjack cheese and parmesan cheese. Pour on half of the cream.
Repeat with a second layer, same as the first.
Cover with a sheet of parchment paper that has been sprayed with pan spray; then cover with a sheet of aluminum foil.
Place the pan on a sheet tray and bake for 30 to 45 minutes or until done. Remove from oven and set aside for 10 minutes to allow the cream and cheese to cook down and thicken slightly before serving.
Makes 8-10 servings.
If you have a passion for food and the culinary arts and you like people and teaching, then The Culinary Center of Kansas City may be the place for you to hang out (we’re a pretty cool bunch of peeps, if we do say so ourselves!)
Our instructors come from a variety of backgrounds – many are chefs who have attended culinary school, some own their own restaurants or bakeries, some have learned ethnic and family traditions over years of cooking, some teach culinary courses at local schools, etc. There’s a wide variety of experience and background in our teachers, which makes every class a unique and fun event.
Do you yearn to get in front of an audience to show off your mad cooking skills? Do you love the thought of helping our students grow in their love of cooking? Do you have the heart of an instructor and want to share with others your passion for food?
We’d love to hear from you if this sounds like your kind of gig. Let us know what you’re interested in teaching, why you’d make a great instructor and when you’re available. Our Dean of Deliciousness reviews the submissions, meets with potential candidates and then sets up an ‘instructor demo’ where you show your skills to the Culinary Center staff to see if you might be a good fit here.
Our Dean of Deliciousness is at it again.
She has cooked up deals that you’re going to LOVE!
Deals End Monday, May 2 at Noon
Fiesta Cinco de Mayo!
Thu, May 5, 2016 | 6:30-9:00
Was $55 Now 49.50
Cinco de Mayo (or as we like to call it around here, Cinco de Drinko! (don’t judge) is a festive south-of-the-border holiday celebrated with lively music and lots of piquant Mexican dishes. Your pallet will scream “Ole!” as it explodes with bold and exciting flavors as you learn authentic Mexican dishes like Mexican Fideo Pasta with Chicken, and a Mexican classic, Tres Leches Cake. Then, it’s hands-on as you work alongside Chef Vega to make Beef & Cactus Fajita and Quesadillas. Wear your comfortable party pants and a sombrero, if you dare! This is gonna be a fun night!
Flavorful Weekend Nights: Thai-rific Cuisine
Fri, May 6, 2016 | 6:30-9:00
Was $75 Now $67.50
Discover the secrets of exotic Thai cooking as you are guided through this fascinating world of spices and flavorful dishes. Fundamentals taught as we learn to make Red Curry Chicken “Southern-Style,” Spring Rolls, Pad Thai, a delicious Thai dessert with a kick, and more. (Dinner) LHO
Flavorful Weekend Nights: Party Bites
Sat, May 7, 2016 | 6:30-9:00
Was $75 Now $67.50
Learn to make unique, sophisticated appetizers so your next party will be the one they remember: Caesar Salad in an Edible Cheese Bowl, Brie en Croute, Smoked Salmon & Avocado Stack with Balsamic Smear, Stuffed Portobello Mushrooms, and Sweet Pea Hummus on Pita Toast Points. Chef Tinkham shares cost-cutting tips and creative presentation ideas, too. Let’s get this party started!
(Heavy Appetizers) LHO
Mon, May 9, 2016 | 6:30-9:00
Was $65 Now $58.50
Chef Hirang will show you how easy it is to make the basic types of rolls in this popular hands-on class. Sushi Rice, popular sushi ingredients, how to buy and store your fish, hand-rolling and presentation techniques, and much more. You’ll learn to speak sushi with terms like “Nigiri”, “Temaki”, and “Oishii”! C’mon…. get your sushi on in YOUR kitchen!
What are you waiting for?!
Click on the Class Titles to register for your seats in the class(es) today!
p.s. Sorry, but these deals are NOT retroactive.
Tuesday Lunch was a hit today! The smoked pork loin recipe (see below) is DELICIOUS, and the extra ‘BBQ Dude’s Special Sauce’ on top was just icing on the proverbial cake. Stop by The Kitchen Shop for some of the BBQ sauce in our Dinners on Demand freezers if you’d like to add that to your own dinner…
- Hickory chips, for grill, soaked in water
- Fruitwood chips, for grill, soaked in water (such as apple or cherry)
- Oil, for grill
- ½ cup BBQ rub (your favorite)
- 1 (7-pound) pork loin
Place charcoal chips in grill for indirect heat and oil grates. Light chips with a lighter and heat to 250 degrees on an instant-read thermometer. While grill is heating, rub the bbq rub on all sides of pork loin. Place the pork on the grill on the opposite side of the fire. Close the lid and smoke the pork for 1-1/2 hours or until instant-read thermometer reads 145 degrees when inserted inside of the center of the loin. (Add wood chips every so often during the cooking process to maintain proper heat.)
Remove from grill and set aside on a cutting board to rest for at least 15 minutes. Using a large carving knife, slice the loin (against the grain) into 1/2-inch slices and transfer to a serving platter.
Makes 12 servings.
Friday’s Power Lunch at The Culinary Center of Kansas City was nothing short of a blast. Our newest type of interactive cooking party, The Power Lunch is a fun teambuilding solution for a small group. We had teams of co-workers, friends and even some perfect strangers who worked together in a Mystery Box Culinary Challenge.
Each team was assigned a meal course and given some mystery ingredients with which they had to strategize, plan, barter, cook and present their dish in just one hour. When time was up, they all enjoyed the delicious and creative lunch they had prepared.
If you missed out on this Power Lunch, but would like to get in on the next one, never fear! We’re planning to schedule another one. Give us a call to let us know you’re interested, and we’ll keep you informed when the plans for Power Lunch #2 are in place. Give our Event Manager Mimsy a call at 913-341-4455 or email her at email@example.com.