Tag Archives: Cuban food

Crazy Good Deals on Some Crazy Good Classes!

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 DealThu, May 4  |  6:30 – 9:00 p.m.
Authentic Homemade Italian Lasagna
Chef Daniela Mancinelli Abel
Limited Hands-On | Tasting
Was $60   SAVE 20%    NOW $48.00

Fri, May 5  |  6:30 – 9:00 p.m.
‘Cinco de Pizza’ Party!
Chef Daniela Mancinelli Abel
Hands-On | Tasting
Was $75    SAVE 10%    NOW $67.50

Sat, May 6  6:30 – 9:00 p.m.
Dinner Among The Vines
Chef Jason Bowers
Limited Hands-On | Dinner
Was $75    SAVE 10%    NOW $67.50

Sun, May 6  |  6:30 – 9:00 p.m.
A Night in Old Havana
Chef Sandy DiGiovanni
Limited Hands-On | Dinner
Was $75    SAVE 10%    NOW $67.50


Register early for Class and SAVE!
Saturday Morning Flash Demos

Sign up in advance online up to the day of class for $25
or walk in the morning of class at $30.

Grill Like A Pro:
Top 10 Tips to a Perfect Steak

Chef Bruce Campbell  |  Sat, May 6

Register Now



Enjoy Cubanos at Home!

It was a touch of Heavenly Havana at Tuesday Lunch this week, as we served up Cubano sandwiches. Wow, these babies are flavorful – you missed out if you weren’t here! But never fear, we’re sharing our recipe so that you can make them at home. Enjoy…

Cuban SandwichMojo Pork Cubanos

  • 6 ounces boiled ham, thinly sliced
  • Room temperature butter, for brushing
  • 6 (6-inch long) soft baguettes, split lengthwise
  • Yellow mustard, for brushing
  • ¾ pound mojo-marinated pork shoulder, thinly sliced (recipe follows) or store-bought roast pork
  • ½ pound Swiss cheese, thinly sliced
  • 3 half-sour dill pickles, thinly sliced lengthwise

Heat a large cast-iron griddle or panini press. Add the ham slices to the griddle and cook about 1 minute over moderate heat, turning once, until browned in spots. Transfer to a plate and set aside.

Generously butter the cut sides of each baguette and toast 1 to 2 minutes on the griddle over moderate heat until lightly browned. Transfer the baguettes to a work surface and generously brush the cut sides with mustard. Layer the ham, pork, cheese and pickles on the baguette and close the sandwiches.

Generously brush the outside of the sandwiches with butter and set them on the griddle or press; if using a griddle, top the sandwiches with a large baking sheet and weigh it down with heavy cans or a cast-iron skillet. Cook the sandwiches over moderate heat for 3 minutes per side (or 3 minutes total in a press) or until browned and crisp on the outside and the cheese is melted. Cut the sandwiches in half and serve hot. Makes 6 servings

Mojo-Marinated Pork Shoulder


  • ¾ cup extra-virgin olive oil
  • 1 cup cilantro, fresh, finely chopped, lightly packed
  • 1 tablespoon orange zest, ground fine
  • ¾ cup orange juice, freshly squeezed
  • ½ cup lime juice, freshly squeezed
  • ¼ cup mint leaves, finely chopped, lightly packed
  • 8 cloves garlic, peeled, minced
  • 1 tablespoon oregano, fresh, minced
  • 2 teaspoon ground cumin
  • 1 teaspoon each kosher salt and freshly ground black pepper to taste
  • 3 ½ pounds boneless pork shoulder, in one piece

For the marinade, in a bowl whisk together oil, cilantro, orange zest and juice, lime juice, mint, garlic, oregano, and cumin. Whisk in the salt and pepper. Transfer the marinade to a large re-sealable plastic bag and add the pork. Seal the bag and turn to coat pork. Place in a baking dish and refrigerate overnight.

Preheat the oven to 425 degrees and set a rack over a rimmed baking sheet. Transfer the pork to a work surface; discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with kitchen string to form a neat roll. Season all over with salt and pepper and set it on the rack.

Place in the oven and roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 375 degrees and roast for 1 hour and 30 minutes longer or until an instant-read thermometer inserted in the center registers 160 degrees. Transfer to a carving board and let rest for 30 minutes. Discard the string before slicing across the grain.

Makes 6 to 8 servings

Sink Your Teeth Into A Cubano!

Cuban FlagWe’re celebrating our newfound return to Cuba this week with our Heavenly Havana! Tuesday Lunch menu.  From 11:30 a.m. – 1:00 p.m. on Tuesday, stop by The Culinary Center of Kansas City in Downtown Overland Park to enjoy:

Authentic Cubano Sandwich
(roasted pork, ham, Swiss cheese, house-made pickles and mustard on sourdough)

Caribbean Coleslaw with Pineapple

Crunchy Chips

Island Mango Chamoy Popsicle
Wait… come again?  Chamoy? What’s that, you ask?
Chamoy is a Mexican sauce has a sweet, sour, spicy and tangy flavor. It adds a punch to the sweet mango in the popsicle!
We’ve peaked your interest, admit it.  Stop by Tuesday Lunch @ The Culinary Center to check out this fantastic lunch for $12!