Category Archives: Tuesday Lunch

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!

Recipes from the Pop-Up Lunch

Pop-Up Lunch @ The Culinary Center of Kansas CityWell, if you missed Friday’s Pop-Up Lunch at The Culinary Center of Kansas City, you missed a delicious meal. Chef Sergio wow-ed the crowd with a grilled salmon salad with pickled red onions, strawberries and spiced pecans over fresh greens dressed in a white balsamic vinaigrette), Homemade Herb Crackers and Carrot Cake with Cream Cheese Icing. Yum!  The lunch was a success, and we’re looking at the calendar to work out a date for another Pop-Up Lunch. Watch for that… coming soon.

Pop-Up Lunch - Salmon Salad

We had requests for recipes from the lunch, so here are a couple to try out at home. Enjoy!

CCKC’s Homemade Crackers

  • Oil, for baking sheet
  • 2 cups all-purpose flour plus more for rolling
  • ½ teaspoon salt plus more for sprinkling
  • ½ teaspoon baking powder
  • Seasonings to taste (your choice, see below)
  • 4 tablespoons butter, chilled, unsalted, cut into small pieces
  • 1 egg
  • 1/3 cup milk
  • Olive oil, as needed

Preheat oven to 350 degrees.  Lightly oil a baking sheet and set aside.

In a medium-sized bowl add the flour, ½ teaspoon salt and baking powder along with any dry seasonings.  Rub the butter into the dry ingredients.  Whisk together the egg and the milk.  Add the egg mixture to the dry ingredients, stirring with a fork until a soft dough is formed.  Turn out onto a lightly floured surface and knead briefly.

Divide the dough into 4 to 6 pieces and roll out each piece until quite thin (1/16-inch or so) A pasta machine works well for this.  Transfer the rolled out pieces of dough to an oiled baking sheet.  Brush with olive oil and sprinkle with salt.  Place in the oven to bake until golden and crisp.  Let the crackers cool and break into pieces.

Seasoning ideas:

  • Minced garlic, parsley and lemon zest
  • Minced fresh herbs such as sage, basil, rosemary, etc.
  • Ground fennel seed and saffron (dissolve the saffron in a tablespoon of hot water and add with the liquid—reduce milk by 1 tablespoon)
  • Various spices such as curry powder, cumin, garam masala, etc.
  • Dill and lemon zest

~~~~~~~~~~~~~~~~~

Carrot Cake Muffins with Cream Cheese Icing

  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 whole eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/3 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 cups raw ground carrots

Preheat oven to 350 degrees. Grease cupcake pan or add liners.

Mix sugar, vegetable oil and eggs in large mixing bowl. In a separate bowl, mix dry ingredients. Fold dry ingredients into wet in the large mixing bowl. Blend well. Add carrots.

Pour batter about 2/3 full into cupcake baking pan. Bake for 20 minutes or until done.  Makes one dozen.

Cream Cheese Icing

  • 6 tablespoons butter
  • 8 ounces cream cheese
  • 3 cups powdered sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

For the frosting, in an electric mixer bowl, add the butter and cream cheese. Cream together until smooth. Stir in the powdered sugar, cinnamon, and vanilla to combine.  Spread frosting over top of cooled cakes.

Let’s Do Lunch!

Specifically, let’s do lunch on Friday, June 23!

Pop-Up Lunch @ The Culinary Center of Kansas CityGet this on your calendar, friends…
The Culinary Center of Kansas City’s
Pop-Up Lunch

Friday, June 23
serving 11:00 a.m. – 1:30 p.m.

Ever since our weekly Tuesday Lunch ended last fall, we’ve had folks tell us they miss it!  Well, we do too. So, we’ll be hosting the occasional pop-up lunch, and we scheduled our first one to kick off Summer 2017.

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

Here Comes Summer!
Menu
Chef Sergio’s Summer Salad
(seasoned and grilled salmon, pickled red onions,
strawberries and spiced pecans over fresh greens
dressed in a White Balsamic Vinaigrette)
Homemade Herb Crackers
Carrot Cake with Cream Cheese Icing
Paradise Tropical Iced Tea

$12.95 + tax

* Add a Sangria with your lunch, if you like.
* And we can serve lunch up ‘To Go’.
* Reservations accepted for parties of 6 or more.
(For reservations, call 913-341-4455.)

See you on the 23rd!

Enjoy A Lotta Panna Cotta

The ‘cherry on top’ of our final Tuesday Lunch here at The Culinary Center of Kansas City today was a delicious, creamy Panna Cotta with stewed seasonal berries.  What a tasty way to bid our weekly feasts farewell!  Try out our recipe at home. Berries are a great topping for it, but as always, we encourage you to experiment and get creative. How about peaches? Or caramel or chocolate sauce?  Let us know other toppings you try and give us the review…

Panna Cotta

  • 1/2 cup heavy cream, divided
  • 1 1/4 teaspoons gelatin
  • 2 tablespoons sugar
  • Pinch of salt

Coat four (5-6oz) ramekins lightly with flavorless oil

Pour 1/4 cup cream in to heatproof bowl, and sprinkle in gelatin.  Let stand for about 10 minutes, or until softened.

Place bowl in larger bowl of hot water to completely dissolve gelatin.  Then, in a medium saucepan, bring the remaining ¼ cup cream, sugar, and salt to a boil. Remove from heat and whisk until smooth.  Add the gelatin mixture and stir to incorporate well, strain mixture through a fine sieve into a measuring cup.  Divide mixture evenly among the ramekins, and let cool to room temperature.

Cover the panna cotta loosely, and refrigerate until set and completely chilled, at least 3-4 hours, or overnight.

To serve, dip ramekins in a bowl of hot water for 5 seconds, then, run a knife around the edges of the custard and invert onto a serving plate.

panna cotta

 

 

 

Mighty Meaty Ranch Baked Beans

Because it’s one of the menus we’re most often asked to serve, we decided on Pulled Pork with Potato Salad and our Mighty Meaty Ranch Baked Beans for today’s second-to-last Tuesday Lunch. Again they were a hit, and we thought you might like to try them out at home!  Note: as always, our chefs love to tweak recipes… the BBQ Dude made them even mightier and meatier by adding a little of the pulled pork to the baked beans. Be creative!

We have just one remaining week of Tuesday Lunch at The Culinary Center of Kansas City. Don’t miss out. We’ll be serving up our final menu from 11:30 -1:00 on Tuesday, September 27. But never fear – while Tuesday Lunch is going away, our great cooking classes, private events and catering services are still going strong!

Mighty Meaty Ranch Baked BeansMighty Meaty Ranch Baked Beans

  • 1 pound bacon, uncooked, cut into small pieces
  • 2 large sweet onion, chopped
  • 2 (28 ounce) cans baked beans
  • 3 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 cups packed brown sugar

Preheat oven to 350 degrees.

Place bacon in a large, deep skillet.  Cook over medium-high heat until almost brown.  Add the onions and cook till clear and bacon is crisp. Drain and set aside.

In a large bowl combine beans, chili powder, garlic powder, cumin, cinnamon, onions, brown sugar and bacon.  Pour into a 9- x 13-inch casserole dish and bake for 45 minutes to 1 hour. Makes 10 – 12 servings.

 

 

 

 

What A Week We Have Planned!

It’s Jam-Packed Crazy Fun This Week
@ The Culinary Center of Kansas City!

We are still havin’ a “fun party hangover” from last Friday at 3rd Friday LOCAL LIFE celebration here in Downtown Overland Park. Despite the threat of rain, we had oodles of people stop by for tastings, food and live music.  Quick > jot it in your calendar for Fri, Oct 21 before you forget! See you then.

Last Minute Delicious DealToday, our Dean of Deliciousness, Rachel, put two upcoming classes on a Last-Minute Delicious Deal!  Take advantage of the special while it lasts. The seats are bound to fill quickly. Save 10% off Thursday’s Wine Lessons: The Art of ‘Blind Tasting’ with a Certified Sommelier class and Friday’s Midwest BBQ Institute: Grilling Tuscan Flavors. Read more about the deals here.

Tuesday Lunch @ The Culinary CenterTomorrow is our second-to-last Tuesday Lunch. That’s right… Tuesday Lunch is ending next week, Tuesday, Sept. 27.  Don’t miss these last two weeks!  This week, we’re serving up BBQ Pulled Pork Sammies, Housemade Pickles, Potato Salad, Mighty Meaty Ranch Baked Beans and Rice Krispy Treats with Nutella and Toasted Marshmallow.  (Seriously… come for the dessert!)  Bound to be DELISH – make sure to be here between 11:30 a.m. and 1 p.m. with $12, and we’ll set you up with the works!

opfallfestThis Saturday is the  Overland Park Fall Fest.  Look for us in the parade starting at 10 a.m.  Then once the parade is over, head to The Culinary Center for some BBQ Goodness (and a Local Brew if you like!) in the form of Pulled Pork Parfaits. For dessert, Chipotle Brownies and/or Peanut Butter Cookies.  (You heard me.)  FREE wine tastings and Boozy Botanicals samples.  Drink options for everyone at our cash bar – Rose Infused Lemonade, a special Fall Fest Margarita, and local beer and wine, of course. We’ll have special deals in our Kitchen Shop. This is a huge annual festival you’re going to want to enjoy. Plan on making a day of it. After the parade and then lunch at CCKC, take in the live music and classic cars along Santa Fe Drive, shop the stores in our downtown OP community, then wander to Santa Fe Commons Park to enjoy all the craft vendors and live music there is to offer there!  Whew… that’s a full day of fun!

 

Black Beans That Rock

Although Chef Matthew likes to experiment with recipes and probably changed a little bit of this and that, these yummy beans were served in our New Mexican Steak Salad at Tuesday Lunch this week.  Only two weeks of Tuesday Lunch remain. What have been your favorite Tuesday Lunch dishes? Let us know and it will help as we plan our final two weeks’ menus!  Send your ideas to marti@kcculinary.com. And make sure to join us for our final two weeks of Tuesday Lunch!

Smoky Chipotle Black Beans

  • 1 to 2 tablespoons canola oil
  • 1 red onion, diced
  • 2 cloves garlic, peeled, minced
  • 3 chipotle peppers in adobo, chopped or pureed (or more, if you prefer more spice)
  • ½ cup apple cider vinegar
  • 4 (14.5 ounce) cans black beans, drained
  • ¾ cup water
  • ½ bunch cilantro, chopped

In a skillet, heat oil over medium heat.  Add onions and sauté for 4 to 5 minutes or until soft. Add garlic and chipotle peppers; cook for 1 to 2 minutes, stirring frequently. Add the vinegar and deglaze pan. Add beans and just enough water to prevent scorching. Cover and simmer over lower heat for 10 minutes. Stir in cilantro. Serve warm. Makes about 2 cups.

chipotleblackbeans