Posts Tagged ‘Tuesday lunch’


Enjoy A Lotta Panna Cotta

September 27, 2016

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

September 20, 2016

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!

September 19, 2016

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!



Saying GoodBye to Tuesday Lunch

September 9, 2016

Winnie the Pooh - saying goodbyeOn Tuesday, Sept 27, we will be serving our final Tuesday Lunch here at The Culinary Center of Kansas City.  We have made great friends each Tuesday for many years, but it’s time to concentrate on our growing business.  We are thankful to each of you for helping us build these memories each Tuesday from 11:30 a.m. – 1:00 p.m., and we hope that you will continue to stop by and watch the progress on our expanding Kitchen Shop and Dinners on Demand program.

We hope you’ll join us any Tuesday in September (or all of them!) and help us celebrate years of community building and great food.

Help us end this month with some of your favorite Tuesday Lunch menus, Email and let us know what you’d like us to serve in the final two weeks. (We have the menu posted for this coming Tuesday – click here!)  We’ll look over the suggestions and pick out the most popular as we put together our menus.




Who Knew Yogurt Could Be So Useful?

August 17, 2016

Chef Matthew served this delicious yogurt dressing on a kale and fried chickpea salad this week at Tuesday Lunch, Try it out at home. You’ll find it useful not only on salad, but also on roasted vegetables, served with couscous or even as a meat marinade.

Don’t let the sumac ingredient put you off. It’s actually a commonly used spice, particularly in Mediterranean and Middle Eastern cooking.  Used in dry rubs, marinades and dressings, its sour flavor mixes well with vegetables, grilled lamb, chicken and fish.  Try it as a topping on hummus!

Yogurt Dressing

  • 1 quart Greek yogurt
  • ½ cup lemon juice
  • ½ – 1 cup buttermilk, depending on desired thickness
  • 1 teaspoon white pepper
  • 1 tablespoon sea salt
  • ½ tablespoon sumac

In a bowl, whisk together the yogurt, juice, buttermilk, white pepper, salt, and sumac.  Use as salad dressing, over roasted vegetables, with couscous, or as a marinade for beef or lamb. Makes about 5 cups.

Yogurt Dressing



Welcome Aboard, Adam!

August 11, 2016

Stop by for Tuesday Lunch and help us welcome Adam, our newest helper here at The Culinary Center of Kansas City.

Adam is a part of Heartstrings Community Foundation, which runs the Sacks on Santa Fe resale shop just two doors down from us here in Downtown Overland Park.  Heartstrings assists adults with developmental disabilities to live meaningful, productive and independent lives through interactions with our community.  Adam will be assisting us in serving lunch and bussing dishes.

We’re excited to begin this great community partnership.  Stop by to enjoy a fabulous lunch next Tuesday for $12 at The Culinary Center and say ‘Hello!’ to Adam!

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One Bacon Jam, So Many Uses…

August 10, 2016

Chef Matthew was at it again with his Bacon Jam.  This week at Tuesday Lunch, he whipped up grilled cheese sandwiches with Bacon Jam and homemade Pimiento. Wow – now that’s a grown-up take on a kids’ favorite. Packed with flavor, these little gems were a hit.

Earlier this summer, Chef Matthew topped burger sliders with his Bacon Jam at a Tuesday Lunch. That was a crowd pleaser!  We had lots of requests, so he made a large batch so we could offer it for sale in our Dinners on Demand freezers in The Kitchen Shop. Sure enough, it sold out quickly. So he made more. And it sold out quickly. (See a pattern here?) Well, he made extra today, as well. So look for it in our Dinners on Demand freezers or make it at home. You choose.

Besides grilled cheese and burger sliders, try the bacon jam with potatoes, eggs, pasta dishes, as appetizers with crackers and cheese, or even by the spoonful straight-up! Yum. Let us know other uses you find for it – we’re always looking for a delicious new way to ingest it.  🙂

Bacon Jam & Pimienro Grilled CheeseBacon Jam

  • 5 pounds bacon, diced
  • 2-3 shallots sliced
  • 5 cloves garlic, minced
  • ½ cup apple cider vinegar
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • Pinch of salt
  • 1 cup brown sugar
  • ½ – 1 cup molasses (preferably sorghum)

In a medium saucepan, add the bacon and render it slowly until crisp around the edges. Transfer bacon onto a paper towel. Remove all but 1 tablespoon of bacon fat from pan. Add the shallots and sauté until soft. Add the garlic and sauté for 30 seconds. Add the apple cider vinegar and cook for 1-2 minutes, stirring frequently. Add the paprika, cayenne pepper, salt, and brown sugar; mix well. Add bacon and molasses and cook over med-low heat for 20 minutes, or until thickened, stirring frequently to prevent scorching. May be served hot, cold or at room temperature.  Makes approximately 1 quart


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