Posts Tagged ‘farmers market’


Dog Days of Summer Cooking Class Deals

August 4, 2016

Dog Days of Summer DealsWe are in those late-summer, sweltering hot, rushing-around-before-school-begins, last days of the midwest summer. Hooray, right? (not)

Well, we at The Culinary Center of Kansas City decided to celebrate these hot, busy days with a sale!  Why not save on the last few seats we have remaining in the cooking classes this weekend that are listed below?  There’s a variety of classes, so there’s something for everyone – oh, and did I mention we have nice, cool air-conditioned kitchens to escape the summer temperature outside?!

Save 20% on the following classes, but sign up soon, those last few seats are bound to fill up soon!

CookWell: Let’s Get Fresh!
Cooking from the Farmers Market
Sat. 8/6/16  |  10 a.m. – 12:30 p.m.
Was $55      NOW $44.00

Flavorful Weekend Nights: Couples Cook!
Experience Love in the Italian Kitchen

Sat. 8/6/16  |  6:30 – 9:00 p.m.
Was $75      NOW $60.00

Midwest BBQ Institute:
The Thrill of the Grill – Grilling 101

Sun. 8/7/16  |  10 a.m. – 2 p.m.
Was $80      NOW $64.00

Cooking for Life! The Vegan Kitchen

Sun. 8/7/16  |  4:30 – 7:00 p.m.
Was $60      NOW $48.00


(Sorry, but this deal is NOT retroactive.)


Because Real Wellness Begins in the Garden…

June 3, 2016

COOKWELL. From Your Local Farmers Market

Farmers Market - CookwellFarmers Markets are up and running and brimming with fresh and healthy(!) produce.  Tuck these Five Farmer’s Market Tips into your market bag and have a great time…

  • Get there early  Get up with the sun and be one of the first people at the Farmers Market. The freshest produce and the best deals will be snatched up first, so give yourself an advantage by arriving early.
  • Scope out the scene  Don’t be tempted to buy everything at the first vendor you come across. If it’s a large market there will be many vendors selling similar items. Check them all out before making a purchase. See who offers the freshest looking items, who has the best prices, and who’s local and organic.
  • Try something newIt’s OK to go to the Farmers Market armed with a shopping list, but keep your options open. You never know what great new items you might find if you’re willing to take a chance.
  • If you can’t get there early, get there lateThat’s right, if you can’t be an early bird, be a last minute deal snatcher! At the end of the market, vendors want to unload their remaining merchandise and there are often discounts to be had. There’s no guarantee that the items you want will still be available, but it’s worth making a last minute walk through the market before closing time to see what deals you can snag.
  • Eat seasonally The best thing about going to the Farmers Market is getting to sample local produce at the very peak of its growing season. Think peaches so ripe they drip down your chin, tomatoes packed full of sun-ripened flavor, and peppery arugula so light and crisp you can almost taste the field it came from. When you eat what’s in season, you get the opportunity to taste fruits and veggies when they are at their very best.

We offer a lot of great cooking classes on how to use that great Farmers Market produced classes at The Culinary Center of Kansas City®. Click on any of the classes below for more details…


Six Fruits & Vegetables You Should Be Using Now

March 3, 2016

In a continuation of ourSandy’s Sixblog series, Executive Chef Sandy DiGiovanni at The Culinary Center of Kansas City shares a bit of insight from her wealth of culinary knowledge…

Winter is winding down here in the Midwest and that means the options  will soon be coming at us fast and furious for a wider variety of fruits and vegetables to use in our cooking! As spring approaches and new produce arrives at the market, it’s a benefit to both our culinary creative options and our budget.  AsparagusHere are 6 fruits and vegetables that are perfect for using at this late winter/early spring time:

  • Asparagus.
    Prices are finally dropping on asparagus, thank heavens. It’s starting to be ‘in season.’  I love grilling asparagus, so this is a happy time!
  • Brussel SproutsBrussel Sprouts.
    Like asparagus, they are becoming more affordable.  My favorite way to prepare brussel sprouts is to roast or sauté them. Bacon is a great match with brussel sprouts. Just remove the outer leaves of the brussel sprouts and cut them in half. Place them on a cooking sheet with small pieces of uncooked bacon, drizzle with a bit of olive oil and bake for about 20-30 minutes, flipping the pieces halfway through.  For a special treat, add some dried cranberries toward the end of the baking time.
  • Spring PeasSpring Peas.
    Enjoy the peas fresh now or freeze them for later use. For the best flash-freezing of the peas, shell the peas and put them single layer on a baking sheet. Let them freeze in the pan, then store them in freezer-safe bags for storing up to six months.
  • PearsPears.
    It’s nearing the end of the season, but I’m really enjoying pears right now. They’re not great for freezing, but there are other ways to enjoy them than as just your basic fresh, hand-held treat.  Try making Pear Crisps – slice them skin-on and sauté. They’re a tasty addition to a salad. Or substitute pears for the apple in our Grandma’s Apple Crisp recipe (click here). Delicious!
  • GrapefruitCitrus.
    This is prime season for grapefruit and oranges. There’s just nothing like starting your day with a ruby red grapefruit or a juicy orange – so sweet, it’s like eating nature’s candy.  I also like to grill grapefruit. Keep the rind on and cut in thick slices to grill with chicken or fish. Yum.

The change of the produce seasons brings to me the excitement that the changing of winter-to-summer wardrobes brings to some other people! 

These are some of my favorite produce of the season – what are yours?


Delia’s Delicious End-Of-Summer Deals

August 10, 2015

Delia's Delicious DealsEnjoy 10% OFF 
these fabulous classes
on our schedule, including our Inner Sanctum BBQ class at the new home of The American Royal BBQ — Arrowhead Stadium!

A perfect gift for the wedding couple or recent college grad:

A 2-Day Course for Absolute Beginners

On your own for the first time?  Or just think it’s time you learned to cook but you can barely manage instant coffee?? Join experienced chef & culinary instructor, in a 2-part relaxed and informative weekend class that will get you on your  cooking feet and on your way to preparing simple, healthy, delicious food. Students receive a 10-inch sauté pan from our Pro Series Cookware!
Sun. 8/23/15 9:00-3:00 Day 1
Sun. 8/30/15 9:00-3:00 Day 2
Series Fee- was $310  Now $279.00

Italian Cookin’ Never looked so good –
Mangia with these great classes:

YO….yeah, I’m talking at YOU! The Boss, aka Chef Sandy DiGiovanni, would like me to invite you to join her for a very authentic Italian dinner with “the family”. She said she’s gonna break da code of silence and show all of you’se how to make some real Italian mob food. You know, what Tony Soprano woulda ate in da back of da Bad Da Boom…like Pasta Putanesca, Sausage “Sangwich” with Peppers & Onions, her Godmother’s Cannoli’s, and some other stuff.  So, don’t be a wiseguy…sign up early. Cause I said so. Capiche?
Mon. 8/17/15 | 6:30 – 9:00 p.m.
Was $65  Now $58.50

COOKING LIKE NONNA with Chef Sandy DiGiovanni
Let’s pretend we’re in her Nonna’s Sicilian kitchen as Chef Sandy DiGiovanni shows you how to eat like a true Italian. You’ll garner all the skills, confidence, and know-how you’ll need as she teaches you how to cook some of her Nonna’s Italian recipes.
Tues. 9/1/15 | 6:30 – 9:00 p.m.
Was $65  Now $58.50

Come learn why Health is better than Wealth:

Grains have been a staple for nutritious and satisfying meals for many centuries.  Adding them to  your meals is a great choice because they are low-cost and an excellent source of fiber and important nutrients, but cooking them can sometimes be a stick situation – literally. Join Chef Richard McPeake as he shares easy tips and techniques and explores different varieties of grains and how to cook them to perfection.
Wed. 9/2/15 | 6:30 – 9:00 p.m.
Was $55  Now $49.50


It’s easy to be seduced by September’s ample tables of colorful, farm-fresh produce.  Let’s just give in to the power of vegetables and arm ourselves with a basketful of great recipes and cooking techniques that highlight the power of the veggie!
Sat. 9/5/15 | 10:00 a.m. – 12:30 p.m.
Was $50  Now $45.00

A Midwest BBQ Institute Exclusive!    

This ultimate BBQ experience places you inside the “inner sanctum” of a seasoned American Royal BBQ Competition team. Work and learn alongside our award-winning team as they take you step-by-step through the competition process. From set-up to breakdown with all the juicy competition activities and celebrations in between. Weekend event includes food and drink during the weekend (duh), American Royal admission/wristband, opportunity to hobnob with BBQ stars, Braggin’ Rights & more!
10/2, 10/3, & 10/4/14
Was $675  Now $607.50

You have until Tuesday, August 12 at Noon
to receive the discount...

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Spots are limited so sign up soon.
(Sorry, this deal is not retroactive)


Name That Veggie

August 2, 2015

Farmer Steven brought this purple vegetable along with his farm-fresh goodies this week.

Can you name it?

Mystery Veg


Planked Pears with Gorgonzola

October 23, 2010

Check out the fruity cheesy goodness from the Educator of ‘Que Chef Richard McPeake!

  • Planked Pears with Gorgonzola
  • Enough for 6 people
  • 3 Pears, ripe but firm, peeled, cut in half, cored
  • 3 TB. Butter, unsalted
  • 1/2 cup  Gorgonzola, crumbled

Special Tip: This is only one recipe for planked fruit. Seasonal fruits are excellent when planked and matched with cheeses.

Great served with an excellent port!

Peel and cut the pears in half and core the center. Thinly slice the pears to within about 1 inch of the top for a fanned appearance. (Pears can be pre-grilled if desired for a sweeter flavor.)

After soaking the planks, place on the hot fire and grill until the plank starts to crackle. Flip the plank over and place the fanned pears on the planks. Continue to grill until the plank starts to crackle again, then move from the direct fire to an indirect heat source. Add to the pears the crumbled Gorgonzola and allow to slowly melt on top of the pears. Close the lid of the grill, plank roast until pears are tender but not soft.

Approximated Grilling Time: 10-12 minutes


Sweet and Spicy Pumpkin Seeds

October 16, 2010

Makes about 1 cup

Seeds from a pumpkin or winter squash, washed well (dried in a single layer on parchment or foil if done ahead of time)


  • 1 cup water
  • 1 cup sugar

Bring water and sugar to a boil in a saucepan. Drop seeds into hot liquid and let cook for 4 – 5 minutes. Drain seeds in a colander.

(enough for an estimated four or five pumpkins, good on pork, too!)

  • 1 tablespoon Smoked Spanish paprika
  • 1 tablespoon brown sugar
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper (I used a coarse ground)

Still-wet seeds
Spice rub
large-crystal sugar (turbinado, raw sugar)

Place still-wet seeds on a piece of parchment. Toss with just enough rub to lightly coat. Toss with just enough sugar to coat. Separate into individual seeds or small clumps to dry.

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