Author Archive


Support Small Business Saturday

November 27, 2015

Shop SmallWe at The Culinary Center of Kansas City are proud to call ourselves a Small Business. As such, Saturday, November 28 is an important day to us. Come shop with us in Downtown Overland Park on Small Business Saturday. Not only is Downtown OP a fun and unique spot to visit, we have all sorts of specials to offer on Saturday and throughout the holiday season.

At The Kitchen Shop at CCKC, we’ll offer the following great deals:

  • Get a $20 CCKC gift certificate for yourself with $100+ in-store purchase of Culinary Center gift certificates!
  • Save 10% on a Culinary Center ‘Best Recipes’ cookbook – just $20 until Christmas!
  • Treat the family to decorated gingerbread boys and girls! Cookies are for sale $1.75 each or $20/dozen.

Browse through our Kitchen Shop for gadgets and stocking stuffers for everyone on your holiday list. Get your favorite foodie a gift of  Pro Series Cookware. Surprise that hard-to-shop-for person with a Culinary Center gift certificate. We have something for everyone.

While you’re in Downtown Overland Park, stop by our neighbors’ shops and restaurants, as well… 

  • Quilted Memories
    8015 Santa Fe DriveBlack Friday Open Sew from 10 a.m. to 6 p.m. All 45-inch flannel is 50% off.
  • Vinyl Renaissance & Audio
    7932 Santa Fe Drive
    We’re participating in Record Store Day’s Back to Black Friday. Get Black Friday exclusives and great prices on equipment.
  • Clock Tower Bakery
    7911 Santa Fe Drive
    Two tables remain for the 3 p.m. seating of the pre-Christmas tea on Sunday, Dec. 6. Call 913-948- 9559 to make a reservation.
  • Crescent Springs
    7317 W. 80th Street
    18th Anniversary Celebration and Customer Appreciation Sale: Save 20% on jewelry, incense, herbs, rocks and t-shirts.
  • The General Store & Co.
    7922 Santa Fe Drive
    Ugly Christmas sweater t-shirts and hooded sweatshirts are now available.
  • Sitzen Upholstery | Design
    7942 Santa Fe Drive
    Bring in paper towels, tissues or toilet paper to donate to SAFEHOME and be entered into a drawing to one of three pairs of tickets to the Sugar Plum Fairy Children’s Ball at the Kansas City Ballet’s 2015 premiere of The Nutcracker on Dec. 5.
  • The Tasteful Olive
    7945 Santa Fe Drive
    Just in for the holidays! Two of your favorite oil and vinegar in a Holiday Blend in the 375 ml (medium) size bottle! Just $19.95 (includes TAPI pour spout).

Grandma’s Apple Crisp

November 27, 2015

Once the Thanksgiving pumpkin pie is eaten and the dishes are washed, your family will be looking forward to the next delicious meal. Here’s a favorite recipe that will end it on a high note. Top with ice cream or fresh whipped cream for an extra special touch.

Grandma’s Apple Crisp

  • 4 apples peeled, cored, sliced (preferably Fuji)
  • 1 teaspoon lemon zest, freshly grated
  • 1 tablespoon lemon juice
  • 2/3 cup brown sugar, firmly packed
  • 1/2 cup all-purpose flour, unbleached
  • 1/2 cup quick-cooking oats
  • 1/2 teaspoon ground cinnamon (or nutmeg)
  • 1/4 teaspoon salt
  • 6 tablespoons butter, unsalted, cut into small bits

Preheat oven to 425 degrees. In a large bowl add the apples, zest, and juice. Toss to combine. Spread evenly in 8-inch square baking pan, pressing down lightly. Set aside.

In a medium bowl add sugar, flour, oats, cinnamon, and salt. Stir to combine. Add butter. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of fat. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds or until there are no visible lumps of fat.

Spread topping over prepared fruit and bake for 15 minutes. Reduce heat to 350 degrees. Bake for 30 to 40 minutes or until topping browns and fruit is tender when pierced. Serve warm or at room temperature.

Makes 6 servings.

Grandma's Apple Crisp


Congratulations Pro Series graduates!

November 24, 2015

Eighteen passionate foodies recently completed the 9-week Professional Series I culinary course here at The Culinary Center of Kansas City.  Modeled and designed after a typical first semester of culinary school, the Pro Series helps you build upon your existing skills and changes the way you approach your foodie passion in the kitchen.

Whether you want to take your kitchen skills to the next level or jump start your passion for cooking, we promise these courses will change the way you approach your kitchen! After weeks of training with the guidance of seasoned culinary executive chefs, our students participate in a final dinner competition and share their feast with family and friends who join in on the final festivities.

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If you’re serious about learning to cook… and you think you’d look pretty good in a white chef coat, then our Professional Culinary Arts Series courses are perfect for you too! Reserve your spot today in one of our upcoming Series:


Meet Chef Richard McPeake…And Yes, He Has Cooked With Julia!

November 21, 2015

The Culinary Center of Kansas City is fortunate to have some of the best and the brightest culinary and beverage educators in the industry. Our instructors come with a wealth of knowledge and skill in the culinary arts, from all walks of life. We spotlight one of these gems each month,  giving you a peek into their world.

Next up – Chef Richard McPeake, who has been a chef instructor at The Culinary Center of Kansas City for 16 years.

ChChef Richard McPeakeef Richard’s impressive culinary resumé began 40 years ago, and includes studying at the Culinary Institute of America in Hyde Park, NY, developing more than 30 restaurant concepts, authoring numerous cookbooks, competing and educating about BBQ, creating a line of BBQ rubs, instructing at Kansas City, Kansas Community College and CCKC, and winning dozens of awards for food excellence.

What is your most indispensable kitchen tool?
VacuVin Instant Marinator, for infusing the depth of flavor. And the Smoking Gun!

What is your ingredient obsession?
Fresh Herbs and Local Products, cooking “indigenous,” and of course anything with a “solid” BBQ Flavor!

What is your all-time most memorable meal?
After working a full day at Spago restaurant in LA with Chef Mark Peel and Wolfgang Puck, sitting down and chatting with Wolfgang and eating a Santa Barbara Shrimp Pizza (The opening days of Fedora Café, 1984)

Who is your favorite chef?
On TV – Cat Kora! I love how she infuses her heritage into everything she does.  I cooked with Julia Child 3 times, and it was an awesome experience to meet the BEST & Greatest Chef to bring TV cooking into your home!

Who’s your favorite person to have cooked for?
My favorite rock group is ZZ TOP, and I did their backstage party after a concert at Verizon/Sandstone – very cool! I have cooked for Ronald Reagan, Tip O’Neil, Bob Dole, Charlton Heston, to name a few. And I cooked for Bette Midler on her 40th birthday.

Who would you love to cook for?
I would love to have cooked for Elvis.

Click here and sign up for one of Chef Richard’s upcoming classes at The Culinary Center of Kansas City!



Prepping for the Gingerbread Jubilee…

November 20, 2015

Our ‘Main Dish’ Laura and ‘Goddess of Good Eats’ LT had so much fun prepping for our Gingerbread Jubilee tonight at Local Life in Downtown Overland Park that they got a bit carried away!  We now have trays full of adorable gingerbread boys and girls for sale in our Kitchen Shop. They are cute as can be, and ready to be eaten. Stop by and pick one up for $1.75, or buy a dozen for $20.

Want to make your own gingerbread boy or girl?! Come one by and visit us tonight at Local Life! We’ll provide the gingerbread cookie, frostings and other fixins’ to decorate your own little cutie. Adorable… and they taste great too (we may have sampled a bit this morning!) We’ll be ready for you tonight 5 – 9 p.m. There’s a lot of fun going on – click here for details!

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Reserve A Seat in Class for Your Junior Chef

November 19, 2015

Junior Chefs AcademyOur new class catalog is out, and it’s time to book a space in them for your 9-14-year-old Junior Chef! Spaces fill up quickly in the classes, so reserve your spots soon. (They make great Christmas gifts!)

You can register online. Just visit our website at and click on the purple ‘Current Schedule‘ button. That will show you our whole calendar of classes. Use the Filter box at the top to enter the term ‘junior chef’ and then click ‘Search’. It will filter the list to just our JCA classes. Click on any of the class titles for more information. You can sign up right there online. Or feel free to call us and we’ll help you sign up over the phone.

Here’s a look at our
Upcoming Junior Chefs Academy Classes:






 Register for ClassesYou know what else makes a great gift?  A membership to The Junior Chefs Academy!  Give us a call and ask about it – 913-341-4455.


Your New Favorite Cheesecake Recipe

November 18, 2015

Yesterday’s Tuesday Lunch included a fantastic cheesecake!  Everyone raved about it so we thought it only fair to share the recipe.  Put your own personal touch on this scrumptious cheesecake. Maybe a drizzle of chocolate? Maybe some cherries or strawberries? Get creative…

New York Style Cheesecake

If you eat your veggies, you can justify the cheesecake, right?!

Chef Sandy’s New York Style Cheesecake


  • 1 ½ cups graham crackers, pulverized
  • 1/3 cup sugar
  • 1/2 cup butter, unsalted, melted


  • 1 ½ pounds cream cheese, room temperature (3 large packages)
  • ½ cup sugar
  • 4 large eggs
  • 1/8 teaspoon salt
  • 1 ½ teaspoons vanilla extract


  • 2 cups sour cream
  • ¼ cup sugar
  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Butter the bottom and the sides of a 9-inch spring form pan.

For the crust, combine the graham cracker meal, sugar, and butter in a bowl. Stir to combine well. Press the mixture into the prepared pan and place in the freezer for 5 minutes or until firm.

For the filling, in a mixture (or food processor) add cream cheese, sugar, eggs, salt, and vanilla. Mix to combine well. Pour into the chilled crust and place in the oven to bake for 50 to 60 minutes or until the cake begins to turn gold. Cool the cake slightly in a pan on a wire rack. Leave the oven on.

For the topping, in a bowl add sour cream, sugar, and vanilla. Stir to combine well. When the cake is cool, spread the topping over it and place back in the oven to bake for an additional 15 minutes. Remove from oven and set aside to cool complete. Cover with plastic wrap and refrigerate overnight before serving.

Makes 6 to 8 servings.


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