Save 20% on Pro Series Cookware in October

Save 20% on your Pro Series Cookware purchase
in-store and online through November 1!

There’s no better time to buy our
signature Pro Series Cookware,
so start your holiday shopping now.

CCKC Pro Series CookwareThere’s so much to LOVE about this cookware, custom-made for The Culinary Center of Kansas City right here in the Kansas City area by Vitacraft. It’s the last cookware you’ll ever have to buy.

  • This is beautifully designed commercial-grade cookware – professional cookware for the home chef.
  • There is an inspirational food quote etched on each pan.
  • The 5-ply construction (surgical stainless steel / pure aluminum / aluminum alloy / pure aluminum / surgical stainless steel) allows for efficient heat conduction, which means faster cooking at lower heat.
  • Use it on gas, electric or induction cooktops – or even in your oven!
  • Purchase online or stop by our Kitchen Shop here in Downtown Overland Park.
  • Click here for more information or to purchase our CCKC Pro Series Cookware.

Take a Class from a ‘Cutthroat Kitchen’ Winner!

Chef Shanita BryantThe Culinary Center of Kansas City is proud to introduce our newest instructor… Chef Shanita McAfee-Bryant.

Shanita says her mantra is ‘Winner, Winner, Fried Chicken Dinner!’ and It’s an appropriate mantra for this chef who was the last woman standing in an episode of Food Network’s Cutthroat Kitchen.

After winning Cutthroat Kitchen in 2014, opening Magnolia’s Southern Cuisine and launching Magnolia’s On The Move food truck, Shanita is ready now to share her passion and knowledge of cooking at The Culinary Center.

Her passion, which started with the homemade crust she made for an apple pie at the age of 13, led her to pursue culinary arts training at The Culinary Institute at Johnson County Community College.  When she isn’t cooking, Shanita enjoys spending time with her husband, five children and working on her first cookbook.

Register now for a spot in one of Shanita’s upcoming cooking classes:

Flavorful Weekend Nights:
Contemporary Southern Cuisine

Fri, Nov 10,  Limited Hands-On | Dinner  |  $75
Let Chef Shanita introduce you to a variety of essential cooking techniques as she walks you through mouthwatering recipes, starting with Red Velvet Waffles, Shrimp & Grits, Scallops & creamy Sweet Potato Risotto. We’ll end on a sweet note as she shows you how to prepare one of her famous southern dessert specialties!   

Sweet Southern Lovin’ from the Oven
Sat, Dec 2,  Limited Hands-On | Tastings  |  $60
After learning a few universal baking techniques like measuring (yes, there is a correct way to do it), mixing, whisking, rolling and tips for making the perfect pie crust, you’ll  learn to make some of Chef Shanita’s favorite Southern treats, including Bread Pudding, Buttermilk Pie, Sweet Potato Pie and more!

Baking for a Cause

Bake Sale PrepWe’re excited to be a part of the No Kid Hungry Weekend in Kansas City, including the Culinary Bake Sale in Brookside on Saturday and the Country Brunch & Bloody Mary SmackDown on Sunday at The Guild KC.

Look for some delicious brownies, pies and cookies from The Culinary Center of Kansas City at the Bake Sale. The fundraiser brunch on Sunday will include biscuits from our Chef, as well as some Lemon Rosemary Shortbread Cookies with Prosecco Lemon Glaze that our ‘Main Dish’ Laura Laiben whipped up.

Try these shortbread cookies at home – they’re just a little bit fancy and oh so yummy!

Lemon Rosemary Shortbread Cookies
Lemon Rosemary Crackerswith Prosecco Lemon Glaze  

1 bottle Prosecco wine


  • 1 cup butter, room temperature
  • ½ cup powdered sugar, sifted
  • 1 to 2 tablespoons rosemary, fresh, chopped finely
  • 1 to 2 teaspoons lemon zest, freshly grated
  • 2-1/4 cups all-purpose flour
  • 2 to 3 tablespoons Prosecco wine reduction


  • 1 cup powdered sugar
  • 1 teaspoon lemon juice, freshly squeezed
  • 5 to 6 teaspoons Prosecco wine reduction
  • Pinch of salt

To make the wine reduction, in a small saucepan add Prosecco wine and reduce by half over medium heat.  Set aside to cool. You will use approximately ½ to ¾ cup of this reduction.  Save the remainder for other uses.

For the shortbread, preheat oven to 375 degrees.  In a mixer bowl add butter and cream slightly.  Gradually add the powdered sugar and beat until light and fluffy, scraping sides of bowl as needed. Add rosemary and zest. Mix to combine. On low speed, gradually add the flour. While continuing to mix on low speed, add the wine reduction, one tablespoon at a time, until a stiff ball is formed.   Line a 15-x10-x1-inch jelly roll pan with parchment paper and set aside. Press the dough into the prepared pan. Prick dough all over with a fork. Placed in the refrigerator to chill for 30 minutes.   Remove from refrigerator and place in the over to bake for 5 minutes. Reduce heat to 300 degrees and bake for 20 to 25 minutes or until lightly golden in color.   

While shortbread is baking, prepare the glaze. In a bowl add powdered sugar. Add the juice and the wine reduction, 1 tablespoon at a time, until glaze is thin enough to drizzle from the end of a fork. Add salt and combine.  Set aside.

Remove the shortbread from oven and cut into squares or diamond shapes while still warm. Drizzle the glaze over top while slightly warm.  Allow shortbread to cool completely and glaze to set.  Makes 18-24 cookies.  

Eat A Cookie, Help A Kid…

The Culinary Center of Kansas City is joining millions of people across the country who are making a difference by joining the fight against childhood hunger in America.  YOU can help by stopping by CCKC on Friday or Saturday this week, and buying tasty treats at our Bake Sale to benefit No Kid Hungry.

No Kid Hungry Bake Sale @ The Culinary CenterCulinary Center staff, instructors, students and Junior Chefs will be baking up delicious treats for the bake sale, and 100% of the proceeds will go to No Kid Hungry.

Stop by at the following times to purchase baked delicacies from the sale:

Friday, Sept 22,  11 a.m. – 1:30 p.m.
during our Pop-Up Lunch at The Culinary Center  (see below)

Saturday, Sept 23,   8:30 a.m. until the goodies are gone!
during the Fall Festival in Downtown Overland Park  (see below)

This year, nearly 1 in 6 children across the country struggle with hunger. That’s more than 17 million kids.  Funds raised through the CCKC Bake Sale for No Kid Hungry will be used to support Share Our Strength’s efforts to end childhood hunger in America.  Share Our Strength works to surround kids facing hunger with nutritious food where they live, learn and play.

What’s a Pop-Up Lunch, you ask?Pop-Up Lunch @ The Culinary Center of Kansas City
Formerly known as ‘Tuesday Lunch’, we now host just ‘occasional’ open-to-the-public lunches at The Culinary Center. Our chefs put together an outstanding menu (this week > Authentic Mexican Street Tacos!), all for the fabulous price of $12.95 (+tax).  We can also serve it up ‘to go’, if you must rush back to the office!  You can pay when you get here, or pre-pay on our website and avoid the line (click here for that!)

Here’s the menu for this Friday’s Pop-Up Lunch:

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

What’s the Overland Park Fall Festival, you ask?OP Fall Fest
The Overland Park Fall Festival on Saturday, Sept 23 features a hometown parade (sponsored by The Culinary Center of Kansas City) through Downtown Overland Park, the county’s best arts and crafts fair, sales and other events at local shops and other merchants, fantastic food and much more!  A schedule of activities at the Fall Fest is available @

At The Culinary Center, we have a full and fun day planned!

  • No Kid Hungry Bake Sale – stop by to enjoy delicious baked goods and support a great cause.
  • KIDS Unicorn Cupcake Decorating ACTIVITY!
    Annie & Ellie, daughters of CCKC culinary instructor Katie Newell will lead you in an interactive cake art activity where you make your very own! #KidsTeachingKidsKC
  • Lunch – we’ll be serving up lunch after the parade, so come by CCKC for some Walking Tacos and Strawberries ‘n Cream. Yum!
  • Vain Vanilla will be handing out samples of dishes made with their tasty vanilla, and  we’ll have a special discount available on Vain Vanilla purchases on Saturday.
  • So much more!!

Go Hog Wild with this Pork Recipe

Another fun Local Life in Downtown Overland Park! It was a celebration of pork at The Culinary Center of Kansas City.  Chef Sergio worked a whole roast pig into a number of dishes that we gave as samples and sold as small plates in the CCKC kitchen, including Smoked Pork Belly with Red Wine Demiglace, Pork Leg Braised in Adobo Sauce (see recipe below), Roasted Pork Loin with Apple Whiskey Sauce and Roasted Pork Leg with Roasted Pork Gravy. Yum!

If you’re ready to go ‘hog wild’ in your own kitchen, try this out at home!

Pork Leg Braised in Adobo Sauce

Roasted Pork with Adobo SaucePork and Marinade

  • Pork leg, approx 10 lbs with skin removed
  • 10 garlic cloves
  • 1/2 white onion
  • 6 bay leaves
  • 1 tablespoon dried oregano
  • 1  1/2 teaspoon of ground black pepper
  • 1 1/2 teaspoon ground cumin
  • 1/2 cup fresh orange juice
  • 1/2 cup cider vinegar
  • 1 tablespoon salt

Adobo Sauce

  • 8 Ancho Peppers, cleaned & deveined
  • 6 Pasilla Peppers, cleaned & deveined
  • 2 cups orange juice
  • 1 cup cider vinegar
  • 1 cup of water
  • 1 tablespoon coarse salt
  • 3 tablespoons shortening

For marinade, roast garlic and onion in skillet on medium heat.  Then in blender, add the garlic and onion mixture with bay leaves, oregano, black pepper, cumin, juice, vinegar and salt. Blend into thick, smooth sauce.  Cut incisions in pork leg and place in large baking pan. Cover with marinade, smoothing it into the slices in the pork. Marinade in refrigerator for 6-8 hours (or even overnight), turning the meat once in that time.

Prepare the adobo sauce by tasting the peppers in a pan or grill over medium heat. Don’t overcook – it’ll go quick. Then place the peppers in a small saucepan and cover with water. Simmer for about 8 minutes or until soft. Let cool, then drain the peppers and add to blender with orange juice, vinegar, salt and water. Purée until smooth.

Bring pan with pork leg to room temperature while preheating oven to 350ºF.

Melt shortening and spread with pastry brush over the meat, covering completely. Then brush half of the Adobo sauce over the pork leg. Cover with foil and place pan in oven.

Turn meat after 1 hour, basting with juices in pan.  Turn and baste again after another hour. Figure on 1 hour of baking time for every 2 lbs of meat – so approximately 5 hours for a 10 lb leg of pork. Turn and baste every hour. Keep foil right after each turning and basting, in order to keep meat moist and tender.  If meat starts getting dry, brush on more of the adobo sauce.

When meat can be easily pulled with a fork, uncover pan and turn up oven temperature to 450ºF, roasting another 8-10 minutes to brown the meat. Remove pan and let stand 10 minutes before slicing.




Crazy for Crockpot!

Crockpot Creations in Dinners on DemandWe love a good crockpot recipe here at The Culinary Center of Kansas City. You can enjoy maximum flavor in your meal with minimum time and energy spent on actually preparing it.  You can be the culinary hero of your family after just walking in your door from being gone all day!

Good news… we’ve made it even easier on you to make a winning slow cooker dinner for your gang.  Chef Sergio and LT, our Goddess of Good Eats, have put together some tasty Crockpot Creations for our Dinners on Demand™ freezers.

Currently in our freezers, you’ll find the following Crockpot Creations:

  • Savory Swiss Steak
  • Ginger Peach Chicken
  • Cranberry Dijon Pork Roast with Rice
  • Beef Vegetable Stew

Packed with flavor, these meals just have to be thawed and cooked all day in your trusty slow cooker. Couldn’t be easier.

Click here to view our entire current menu
of Dinners on Demand.

Ingredients and cooking instructions are listed on the label of each dish, so take a look – we have something for just about everyone, whether you’re lactose-intolerant or vegetarian, etc.  Stock changes frequently, so bookmark the Dinners on Demand page on our website and come back anytime to check what is in our freezers today!

Feel free to browse our menu booklet, then stop by and pick up some of these tasty dishes. Or call us at 913.341.4455 with your order or email, and we’ll have it ready for you.  Or better yet…  Order a minimum of $150 and we’ll deliver free in the KC Metro area!  We’ll bring it right to your door within 15 miles of our location in Downtown Overland Park.


Raise a Toast with Brent Grider

Meet our favorite ‘Wine Guy’ here at The Culinary Center of Kansas City…

Brent GriderBrent Grider, Beverage Manager and Sommelier for Stock Hill Restaurant in Kansas City, teaches wine appreciation classes at the CCKC. Brent holds the title of Certified Sommelier through the Court of Master Sommelier, and is certified through Bar Smarts™ for his knowledge of cocktails and spirits so, well, he knows his drinks and loves sharing his passion and knowledge with others.

He started in the beverage industry as a barista in several local coffee shops and worked his way up to management, including years with coffee giant Starbucks.

Next Brent began his foray into full-service restaurant management, beginning at an Italian restaurant on the Country Club Plaza, then with McCormick & Schimick’s. As Bar Manager there, Brent managed the wine and cocktail menus, beginning to put his tasting skills to work, providing guests a selection of wines and cocktails that worked in harmony with the menu.

Later, serving as General Manager at Benton’s Prime Steakhouse in the Westin Kansas City at Crown Center, Brent worked to gain recognition for Benton’s wine list and bar program.  And he succeeded – Benton’s Prime Steakhouse was honored with the Award of Excellence from Wine Spectator Magazine for a wine list that comprised of more than 200 selections of wine and with local recognition of “Best Bar” by the Pitch magazine.  He went on to become Complex Director of Restaurants & Bars before moving to his current position as Beverage Manager & Sommelier for Stock Hill, where he continues to share his passion of wine and spirits with associates and guests any chance he gets.

We are lucky to have Brent share his knowledge and passion for wine and spirits at classes at The Culinary Center of Kansas City!  Check out one of his upcoming classes:

Understanding Bordeaux Wine
Monday, September 25, 2017,  6:30-9:00 p.m.
Demonstration | Wine Tasting & Appetizers
Explore one of the world’s most collectible and age-worthy wines.

Flavorful Weekend Nights:
Bourbon – American History in a Glass
Friday, October 27, 2017,  6:30-9:00 p.m.
Demonstration | Bourbon Tastings & Appetizers
We’ll taste our way through Bourbons from Kentucky, Washington State, and beyond as we learn how it’s made and what makes it unique.

ABC’s of Wine Tasting
Tuesday, January 9, 2018, 6:30-9:00 p.m.
Demonstration | Wine Tastings & Appetizers
Relax and sit back as you learn the basics about wine tasting (or refresh your skills) with a pro.