Read CCKC_WntrSpr2012NLvF1.pdf text version

Volume 15, Issue 1

January through May 2012

INTRODUCING:

STEP INTO OUR KITCHENS

a wide range of topics, all taught by qualified and passionate culinary educators. Remember you can't lick the bowl watching The Food Channel!

A Fresh ApproAch to promoting Wellness Within Your compAnY

See page 5 for all the details.

Cooking Classes: Over 500 classes each year covering

interaCtive Culinary events: For 14 years, we have offered an unbeatable recipe for creative group interaction and teambuilding activities involving the culinary arts. Perfect for corporate and private functions. Our newest creation is All Hands For Hunger, an interactive cooking party with community service as its purpose! (See pages 10-11 and our website for more info.) Private Dining & Creative events: Our originality, attention to detail, warm service and excellent menus can not be matched. We design corporate functions, theme parties, wine-tasting parties, receptions, private cooking classes, in-home cooking parties and more. Call Maria Dickson to create a unique event for your group! tHe CCkC's MiDWest BBQ institute: Serious

educational curriculum and creative catered events dedicated to the art and science of grilling and smoking ...perfectly fired up with just the right amount of humor and tomfoolery. Hey! This is barbecue...it's supposed to be FUN, too!

Dear Friends,

It's happening! There is a tangible new wave of health consciousness rippling through our society. It's creeping into lunch sacks in company break rooms and making its way onto the trays in our school cafeterias and hospitals. Companies and other organizations are finally figuring out that if they can provide convenient opportunities for their employees to incorporate healthier habits into their lives, then there will be very real benefits in the workplace...and in turn in our society as a whole. Sounds lofty but it's true. And guess where real wellness starts? Yep, in the kitchen. Introducing our newest baby ­ a corporate wellness program offering convenient employee-centered healthy cooking classes, series and events in our kitchen or at your location. Teaching healthy cooking has been part of our repertoire for 14 years! So we know a little bit about how to make it informative and fun...not to mention tasty! See which of our programs suits your company or organization or let us customize one for you! Check page 5 for a bit more description or call us. Whether you enter our kitchens for a class, a private interactive cooking event, a corporate teambuilding or just to shop in our culinary retail therapy outlet ("Kitchenology"), let us share our passion for the culinary arts with you. We are committed to making your experience exceptional.

"Dinners on DeManD" PrePareD frozen DisHes:

Our chefs are big fat showoffs! They keep preparing excellent dishes for you to purchase from our freezers. An updated list appears on our Facebook page at (www.facebook/kcculinary) or call and we'll email it to you.

DisCover kitCHenology: Offering serious culinary retail therapy for your cooking and entertaining "addiction." Our "Gadget Gurus" are always in session to assist you. neW! : A corporate wellness program offering practical, informative and employee-centered healthy cooking education either at your organization or at our location. Offerings include cooking series for those new to the kitchen, cooking series for the experienced cook, individual classes, "lunch & learn options," corporate teambuilding events with wellness as the focus, full-day corporate wellness events and much more. See page 5 or call for more information. neW! Winter ProDuCe stanD:

Purchase fresh local produce all winter long right here at The Culinary Center. The Organic Garden will be here each Wed and Sat (9:00-12:00) all winter to provide great local late-fall, winter & early spring produce and hand-crafted food products.

We're waiting for you in our kitchens,

Laura Laiben

Scan this symbol with any smart phone to: · Sign up for classes · See added classes/events · Read about Teambuilding & Interactive Cooking Events · Discover "Whats for Sale" in our Dinners on Demand freezers · And much more

About Our Classes and Events

it's easy to register for Classes on-line

· Visit our website at www.kcculinary.com · Click on "Class Schedule" · Choose the desired class(es) by adding them to your "cart." You'll then be prompted to either log in to your existing account or create a new account with a few quick entries. Once an account is established you can keep track of your classes, order gift certificates, monitor class credit, print receipts and much more.

Need assistance? Want to talk to a real person? No problem. We're waiting for your call.

kansas City is one of the great BBQ capitals of the world.

That's why it's our duty to offer a serious educational curriculum dedicated to the art and science of grilling and smoking with some of the finest instructors in the business. Whether you want to be the envy of your neighborhood or grab the gold at a BBQ competition, this is where you can learn the basics and hone your existing skills. From tools and fuel, techniques to recipes... we won't leave a briquette unturned. Classes are offered on a continuing basis with new topics added often. Complete any 8 courses and be honored at a special ceremony with a personalized gift, copious "oohing and aahing" and generally very cool accolades. See classes in this schedule marked with the MBQI logo or check on-line.

iMPortant stuff aBout registration

Mucho Information on Our Website! Thank goodness for our website!

It contains more detailed descriptions of each of our classes. There you will find more of our signature wit and whimsy as well as a lot more tasty tidbits. We encourage you go visit us there as we add classes & events often and these new babies can ONLY be found on the website! Long live the web!! www.kcculinary.com

The Fine Print:

· Advance registration and payment are required for all classes & events. · Registration is taken on a first-come first-served basis. · We encourage you to mark your personal calendars with your classes. · Minimum age of 14 for adult classes. The age range for any kids' classes is listed in the description of that class or event. · In order to make this a pleasant experience for everyone, no young children or babies may accompany you to class nor can you stay and "watch" your child in his/her class. · When you arrive, we will direct you to the appropriate teaching kitchen in which your class will be held. Please enter through our Santa Fe entrance (7920 Santa Fe). · Parking is available in our parking lot directly north of our building, along Santa Fe in public parking and across the street under the Farmers' Market pavilion. · For "bad weather" policies, please visit our website. · The only way we have to contact you is through the phone numbers and emails you provide to us at registration. Should we need to cancel or make changes to a class or event, we will use those numbers/addresses provided and will assume that you check email and phone messages often. · We accept Visa, Mastercard and Discover.

Take Y our Catered BBQ Event T The Next Level!! o

We are ready to make your next BBQ event way beyond anything you have experienced to date. (Hey, we're not just dropping off BBQ in aluminum pans ya know?) For 14 years our philosophy has been to create unique catered events that are brilliantly conceived, precisely and joyously executed and that consistently exceed client expectations. Did we mention excellent food, too? Let us assist you in designing the perfect corporate event with a BBQ theme, backyard BBQ, upscale BBQ dinner, BBQ Contest... you name it! And if you'd like your guests to throw on an apron and get involved, we can do that, too. It's what we do... well!

Cancellation Policy:

A cancellation for any class or event may be made through our website at any time prior to 5 days before the scheduled date of the the class (10 days for groups of 6 or more). If you discover that you are unable to attend class within the 5 days prior to the class date, we encourage you to find a substitute to take your place. Although not necessary, we appreciate knowing the name of the substitute so that our name tags are correct. If there is a waiting list for your scheduled class and should an opening in that class occur, all persons on that waiting list will be notified via the email provided at registration. Reservations from those notified on the waiting list may be made on a first come, first served basis. There are minimum number of students required in order for a class to occur. We reserve the right to cancel a class for any reason, including low enrollment, in which case a full refund will be given.

Here are just a few event ideas to get you going.

Catered BBQ Lunches, Dinners and Appetizer Events Corporate "Iron Chef " BBQ Competition Interactive BBQ Parties Private and "Backyard BBQ" Events/Classes Customized Corporate Events with a BBQ Theme Unique Weddings, "Man Showers" and Celebrations "Not Your Ordinary" Box Lunches Authentic Full "Pig Roasts" Catered Tailgate Parties Adult/Child Grilling Classes/Events

Thank you for your "bidness!"

©2010 The Culinary Center of Kansas CityTM

HOURS OF OPERATION: Mon-Fri 9:00am-5:00pm, Sat 9:00am-4:00pm Anytime By Appointment Website Hours: 24/7!

Mark your calendars for Sat. May 5th for the 3rd Annual Festival of Smoke. It'll be Smokaliciously Fun! Call or e-mail for more information.

Our Cooking Classes At A Glance

Descriptions of all our classes and events can be found at www.kcculinary.com · Download the class schedule, too!

Journey to the Far East

(Asian) Sushi 101 (1/9) FWN: Homestyle Asian (2/24) Asian Appetizers with a Global Twist (3/5)

Sweet Endings! (Desserts and Sweets) Cake Decorating: Creating Stacked & Tiered Cakes (1/30)

Here Fishy, Fishy!

Molto Gusto! (Italian) Pasta (1/10) Handmade Ravioli and Filled

OOH LA LA! (French) The Art of the Macaron (1/26)

Let's Party!

Intro to Fresh Pasta-Making (1/11) In the Kitchen with Jasper: Mozzarella 101! (1/16) FWN: Mangia! Mangia! A Sicilian Style Dinner with Sandy DiGiovanni (1/28) The Ultimate Uber Extreme Pizza Class (2/8) The Art of Risotto (2/15) In the Kitchen with Jasper: Nana's Italian Kitchen (2/20) "Not Your Nana's" Gnocchi (2/21) In the Kitchen with Jasper: An Italian Sunday Dinner (3/26) FWN: Cooking for Couples ­ Italian Trattoria "For Two" (3/30) In the Kitchen with Jasper: Jasper's Italian Steakhouse (4/23)

Sweets for Your Sweeties! 100% Real Food, made with Love! (2/4) Creating Whimsical 3-D Cakes: Valentine's Day "Candy Box" Cake (2/11) The Art of Stenciling: The Latest Cake, Cookie & Cupcake Decorating Craze! (2/22) The Art of Sugar Flowers: Roses, Rose Buds & Springtime Blossoms (3/7) Cake Pops 101: March Madness Cake Pops (3/10) Hippity Hop Workshop (Adult/Child Event) (4/7) The Ultimate "Divine Diva" Cake (4/14) Cake Decorating 101 (4/21) Cake Decorating 102 (4/22) Cake Decorating: Daffodils Galore! (4/24) Spring Into Some Fantastic Desserts for weight watchers (4/25) Create a Cake Pop Bouquet for Mother's Day (5/12)

Creative Fish Cookery (1/17) MORE Creative Fish Cookery (3/13) Gills on the Grill (Grilling Fish & Seafood) 4/15

Mean Greens & Other Healthy Stuff

Everyday Dinners & Stews: A Big Bowl of Love ­ Soups

Le Crêperie: Sweet & Savory Crepes (2/4) A Croissant is a Beautiful Thing (3/26) (Entertaining) "Easy Gourmet" Cooking: The Perfect Valentine's Day Dinner (2/12) Cooking for Couples: The "Big Easy" Love Brunch (2/12) Trendy Spanish Tapas (2/27) The "Ultimate" Brunch Buffet (3/3) Asian Appetizers with a Global Twist (3/5) Backyard Entertaining From Your Grill: Party-Startin' "Finger Foods" (3/25) NEW! Grilled Appetizers and Cocktails! (4/5) Parties, Soirees and Celebrations! How to Plan a Party (5/3) Parties, Potlucks and Picnics for weight watchers (5/5) FWN: Flavors of India (5/5)

Family Classics (1/14) Soups & Stews: Southwest Chili, Pasta Fagioli and a Chicken Stew, of sorts (1/28) "Way-Good-For-You" Gluten-Free Soups! (2/18) Not-Your-Ordinary Side Dishes (with a healthy dose of goodness) (3/4) Healthy Family Cooking (3/20) Homemade Gluten-Free Egg Noodles, Sauce and Noodle Kugels (3/27) (BBQ, Grilling and Smoking) Smoking 101: The Art of Smokology (1/8 or 4/22) FWN: BBQ'n with Booze (1/20 or 4/13) Grilling 101: The Thrill of Grilling (2/19 or 4/29) Sauces, Rubs, Mops and Marinades (2/26) Full-Day Backyard Smoking Basics (3/11) FWN: BBQ'n with Booze: A "Spirited" Menu for Spring (3/23) Backyard Entertaining From Your Grill: Party-Startin' "Finger Foods" (3/25) NEW! Grilled Appetizers and Cocktails (4/5) Gills on the Grill (Grilling Fish & Seafood) 4/15 Grills Gone Totally Wild! Girls-Only Grilling Class (4/26)

Smokin' Good Cookin'

New Year, New You in 2012! How to Eat REAL Food for a Healthier You (1/9) One-Pan Meals for weight watchers (1/11) Healthy Kitchen Basics ­ Weekend Boot Camp (1/14 or 3/24) Creative Fish Cookery (1/17) Comfort Food for weight watchers (1/23) Sweets for Your Sweeties! 100% Real Food, made with Love! (2/4) Gluten-Free Baking (2/8) Horns or Halos? Where Good & Evil Do Battle in the Kitchen (2/9) "Way-Good-For-You" Gluten-Free Soups (2/18) Kitchen Basics ­ Weekend Boot Camp (2/18 or 5/5) Hearty & Healthy Breakfasts and Brunches for weight watchers (2/25) Low in Salt...Low in Fat...HIGH in FLAVOR! (2/28) Healthy Homemade Fiesta (3/1) Not-Your-Ordinary Side Dishes (with a healthy dose of goodness) (3/4) Cooking Fresh Veggies & Fruits for weight watchers (3/8) MORE Creative Fish Cookery (3/13) Healthy Family Cooking (3/20) Girls' Night Out: "Skinny" Cocktails & Guilt-Free Appetizers (3/22) The Vegetarian Kitchen (3/27) Homemade Gluten-Free Egg Noodles, Sauce and Noodle Kugels (3/27) Healthy Snacks from Scratch (4/9) Fresh Market Cooking (4/23) Raising the Salad Bar: Sensational Salads (4/24) Spring Into Some Fantastic Desserts for weight watchers (4/25) Parties, Potlucks and Picnics for weight watchers (5/5)

The Indian Spice Trail (Indian)

Dining Out in Style

Bon for Couples: The "Big Easy" Love Brunch (2/12) Ton Cuisine! (Cajun & Creole) Cooking

Girls' Night Out: Babes, Bourbon Street and... A Boy Named Bruce! (2/16)

My Kid Sure Loves to Cook!

Somethin's MacaronOven (Baking) in the (1/26) The Art of the

Cinnamon Roll "Critters" (Adult/Child Class) (1/28) Sweets for Your Sweeties! 100% Real Food, made with Love! (2/4) Miniature Easy Bites (2/6) Gluten-Free Baking (2/8) The Ultimate Uber Extreme Pizza Class (2/8) A Croissant is a Beautiful Thing (3/26) The Art of the Cinnamon Roll (3/31) Healthy Snacks from Scratch (4/9) The Art of the Cookie (4/15) Old-Fashioned Pie Making (4/16) Exceptional Biscuits, Scones and Muffins (4/17)

(Classes Designed for Kids) Junior Chefs: Old-Fashioned Pie Making (1/16 or 3/14) Cinnamon Roll "Critters" (Adult/Child Class) (1/28) Tiny Tots: Dora & Diego and the Great Chocolate Adventure (2/11 or 4/21) Junior Chefs: The Pizza Kitchen (2/20) Tiny Tots: Curious George and the Missing Bananas (2/25) Lil' Kids: Rise & Shine! It's Breakfast Time! (3/3) Junior Chefs: Cake Art: Decorating with Rolled Fondant (3/12) Junior Chefs: Asian "Take-Out" Favorites (3/13) Junior Chefs: Cake "Shooters" (3/15) Junior Chefs: La Fiesta Mexicana! (3/16) Tiny Tots: Toy Story Adventures (4/7) Hippity Hop Workshop (Adult/Child Event) (4/7)

Last Dinner on the Titanic (1/21) Legendary Kansas City Restaurant Cuisine (2/4) Come Fly With Me! An "Old School" Vegas-Style Valentine's Day Dinner (2/14) Hats Off to "The Hat!" ­ A Culinary Tribute to Kansas City's Legendary Fedora Café! (3/31) The Executive Chef's Private Table ­ An Epicurian's Spring Menu (4/7)

FlavorFul Weekend nights Cooking events

Basic Training (Cooking Fundamentals)

9-Week Professional Culinary Arts Programs: MORE Cooking Fundamentals (starts 1/3) Cooking Fundamentals (starts 1/16) Healthy Kitchen Basics ­ Weekend Boot Camp (1/14 or 3/24) Understanding and Cooking with Flavored Olive Oils & Infused Vinegars (1/24) Introduction to Knife Skills (1/25 or 4/10) Getting' Saucy ­ Classic & Contemporary Saucemaking (2/1) The Sauté Workshop I (3/19) Kitchen Basics ­ Weekend Boot Camp (2/18 or 5/5) Pan Sauces (3/21) The Sauté Workshop II (5/1)

"Sistas" Out: Babes, Bourbon Street Events) Night Out! ("Girly-Girl" and... Girls' Night

a Boy Named Bruce! (2/16) Girls' Night Out: "Skinny" Cocktails & Guilt-Free Appetizers (3/22) Grills Gone Totally Wild! Girls-Only Grilling Class (4/26) FWN: Tamalada Party! Homemade Tamales (1/7) FWN: Cooking for Couples ­ Mexican Fiesta (2/18) Healthy Homemade Fiesta (3/1) FWN: Homestyle Mexican ­ Viva Mexico! (3/3)

FWN: Tamalada Party! Homemade Tamales (1/7) FWN: BBQ'n with Booze (1/20 or 4/13) FWN: Cooking for Couples ­ Some Like it Hot!! (1/27) FWN: Mangia! Mangia! A Sicilian Style Dinner (1/28) FWN: Cooking for Couples ­ Date Night Dinner for 2 (2/10) FWN: Cooking for Couples ­ Mexican Fiesta (2/18) FWN: French Laundry-Inspired Favorites! A Tribute to Thomas Keller (2/18) FWN: Homestyle Asian (2/24) FWN: Homestyle Mexican ­ Viva Mexico! (3/3) FWN: The California Vineyard Kitchen (3/9) FWN: BBQ'n with Booze: A "Spirited" Menu for Spring (3/23) FWN: Cooking for Couples ­ Italian Trattoria "For Two" (3/30) FWN: Spring in Sonoma Valley Wine Country (4/20) FWN: Flavors of India (5/5)

South-of-the-Border Cuisine

Holidays and Special Events

Gettin' Cheesy

Spirited Cooking! (Wines and Spirits)

Uncorked! Big Reds of the World (1/5) FWN: BBQ'n with Booze (1/20 or 4/13) Girls' Night Out: Babes, Bourbon Street and... a Boy Named Bruce! (2/16) Pinot Noir Uncorked! (2/23) Girls' Night Out: "Skinny" Cocktails & Guilt-Free Appetizers (3/22) FWN: BBQ'n with Booze: A "Spirited" Menu for Spring (3/23) NEW! Grilled Appetizers and Cocktails! (4/5) Uncorked! A Primer on White Wines (4/12) Grills Gone Totally Wild! Girls-Only Grilling Class (4/26)

In the Kitchen with Jasper: Mozzarella 101! (1/16) A Passion for the "Chiz" (aka "cheese") (2/12) Artisanal Farmstead Cheese-Making Workshop (3/4)

Two special classes with Sandy DiGiovanni ­ a finalist on NBC's "America's Next Great Restaurant" FWN: Mangia! Mangia! A Sicilian Style Dinner (1/28) Horns or Halos? Where Good & Evil Do Battle in the Kitchen (2/9) Hippity Hop Workshop (Adult/Child Event) (4/7) Create a Cake Pop Bouquet for Mother's Day (5/12)

Our "Cooking Up Love in the Kitchen" Events:

Honey, Let's Do It in the Kitchen

(Cooking for Couples) FWN: Cooking for Couples: Some Like it Hot!! (1/27) Cooking for Couples: A Tribute to Café Pasqual (1/29) FWN: Cooking for Couples ­ Date Night Dinner for 2 (2/10) Cooking for Couples: The "Big Easy" Love Brunch (2/12) FWN: Cooking for Couples ­ Mexican Fiesta (2/18) FWN: Cooking for Couples ­ Italian Trattoria "For Two"(3/30)

FWN: Cooking for Couples ­ Date Night Dinner for 2 (2/10) Creating Whimsical 3-D Cakes: Valentine's Day "Candy Box" Cake (2/11) "Easy Gourmet" Cooking: The Perfect Valentine's Day Dinner (2/12) Cooking for Couples: The "Big Easy" Love Brunch (2/12) Come Fly With Me! An "Old School" Vegas-Style Valentine's Day Dinner (2/14)

Menu of Classes

WINTER 2012

KEY: Hands-On Limited Hands-On Demonstration Page 4

A 9-Week,"Hands-On" Series: Cooking Fundamentals Series for The Serious Cook

Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, this series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you're serious about learning to cook... and you think you might look pretty darn good in a white chef's jacket, then join us. Students are required to wear a white chef's jacket to each class. Your registration fee of $995 includes a complimentary chef's toque as well as the opportunity to purchase a personalized chef's jacket at a deep discounted price.

Note: Please see complete class descriptions at www.kcculinary.com

Chef Richard McPeake 6:30-9:30 (Mondays)

Pro Series I

Class 1: Knife Skills Class 2: Meats Class 3: Seafood Class 4: Vegetables Class 5: Moist Heat Cooking Class 6: Dry Heat Cooking Class 7: The Mother Sauces Class 8: Small Sauces Class 9: Final Dinner Competition

1/16/12 1/23/12 1/30/12 2/6/12 2/13/12 2/20/12 2/27/12 3/5/12 3/19/12

Series: A 9-Week "Hands-On" MORE Cooking Fundamentals for The Serious Cook

Our 9-week series is designed to enhance your culinary skills and provide you with more in-depth, hands-on kitchen expertise. This 9-week series is open to anyone ... you do not need to take any prerequisite courses to enroll! Designed and taught by Culinary Institute of America graduate and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills and teach you the proper way to prepare a dazzling menu in each course. If you're serious about learning to cook... and you think you might look pretty darn good in a white chef's jacket, then join us. Students are required to wear a white chef's jacket to each class. Your registration fee of $995 includes a complimentary chef's toque as well as the opportunity to purchase a personalized chef's jacket at a deep discounted price.

Note: Please see complete class descriptions at www.kcculinary.com

Chef Richard McPeake 6:30-9:30 (Tuesdays)

Pro Series II

Class 1: The Art of Small Plates 1/3/12 and Appetizers Class 2: Salads 1/10/12 Class 3: Pasta 1/17/12 Class 4: Side Dishes 1/24/12 (Including Grains, Rice and Beans) Class 5: Poultry 1/31/12 Class 6: Soups & Stocks 2/7/12 Class 7: Breads and Rolls 2/21/12 Class 8: Desserts 2/28/12 3/6/12 Class 9: Final Dinner Competition

The CCKC's Junior Chefs Academy Stirring Up Young Minds

Designed for young foodies (9-14) interested in becoming more proficient and self-assured cooks, our Junior Chefs Academy (JCA) offeres a more complete program for this age group and skill level. Fundamental, "grown-up" topics because that's what these kids are asking for! We would like to create a special relationship with these young people. Here they will not only learn to cook, they are also building important relationship skills in the kitchen, which adds to their resume of life experiences. Please note: JCA membership not required for JCA classes. However, only JCA members will be eligible for special membership awards. Membership: A one-time fee includes these membership awards: · Official CCKC Chef's Jacket and cloth Chef's Toque (hat). · Specialized patch/pin for each JCA course completed. · Members earning 10 patches receive $10 gift card Members earning 25 patches receive: · Framed JCA Certificate signed by our Executive Chef · Free cooking class of their choice (based on availability) · The honor of being "Junior Chef" For a Day" at The Culinary Center · "Members Only" participation in special events · JCA Recipe of the Month, designed specifically for young chefs See pg 3 for a complete list of JCA classes offered this schedule.

MAKES A GREAT HOLIDAY GIFT FOR YOUR FAVORITE JUNIOR "FOODIE!"

Menu of Classes

WINTER 2012

KEY: Hands-On Limited Hands-On Demonstration Page 5

heAlthy "KorporAte Kids"

A fresh ApproAch to promoting wellness within your compAny.

It's no secret that when a company's employees are healthy, the company is more productive as a whole. Guess where real wellness starts? Yep...in the kitchen! We know how to arm your employees with approachable yet informative healthy cooking instruction. Did we say we know how to make it fun too? We want to make a real difference in their day-to-day lives and give instruction that they can use in their home kitchens... or at least make informed decisions when they eat out ­ all in the name of their own wellness (and, in turn, the company's!). We offer options for convenient, employee-driven healthy cooking classes, series and events in our kitchen or at your location. Choose the ones that perfectly suit your company's wellness philosophy, size and budget. Or let us customize a healthy cooking program specifically suited for the needs and desires of your employees. Call if you would like to take advantage of our Free Employee Survey to take the guesswork out of finding out exactly what your employees need and want. It's as easy as apple pie! And YOU are the hero for listening to them.

Let us customize a cooking series, camp or individual classes for your employees' children. Talk about starting health education early!

Kitchen "round tAbles"

Healthy cooking experts facilitate group meetings to address issues of importance to your employees.

heAlthy recipe of the weeK

Each employee receives a Healthy Recipe of the Week via email or colorful hard copy.

heAlthy "treAt of the weeK"

Let us show your employees what healthy treats taste like! We'll prepare healthy treats, package them with pizzazz and include the recipe (duh...we're a culinary arts center). Get ready for Bosses Day! They will be all over you!

heAlthy "brown bAg" lunches

Treats. Shmeats....Let us show your employees what healthy LUNCH tastes like! Our chefs will prepare a healthy mid-day meal, package it with pizzazz and include the recipe.

heAlthy cAtered corporAte events

heAlthy cooKing series

Oh for heaven's sake...just let us cater your corporate meetings, annual parties, banquets & client dinners with a beautiful (and healthy...but no one has to know!) menu... not to mention our standard high quality service and professional event planning.

Healthy Cooking 101: When the Kitchen is your Kryptonite

heAlthy cooKing "hot-line"

An innovative healthy cooking series designed for people who don't cook! A 6-week series designed to give your employees the tools they need to fit healthy cooking and eating into their hectic schedules - either at home or on the run!

Give your employees all the help they need to succeed. Our chefs will be available to answer questions relating to healthy cooking.

free employee heAlthy cooKing survey

Healthy Cooking 101: Becoming More Powerful in the Kitchen

For those who know their way around a kitchen ... at least a bit anyway ... and know it's time to make their cooking healthier! An engaging 6-week healthy cooking series packed with all the tools to make every meal, snack, and treat a healthful (yet delicious) one.

Get the specifics on the healthy cooking topics that your employees want to learn about. We provide a link to a customized survey and then provide a concise report back to you. From healthy "brown bag" lunches or office treats to weight loss management. You'll know exactly what's on their collective minds.

Shrinking Suits: Healthy Cooking for Weight Loss

Now this is the kind of "downsizing" everyone can get excited about! A 6-week series designed to literally "shrink" your workforce! From hectic weeknight mealtime to eating for weight loss on the go, your employees will have all the tools they need to get into their "skinny" pants. You'll see "less" of them each week!

extrA heAlthy vAlue options:

individuAl heAlthy cooKing clAsses, demonstrAtions & lectures

· Choose demonstration only, full hands-on or limited hands-on · Offered at your site, our site or another location · Add Registered Dietician to any class or event · Add additional tastings, box or "brown bag" lunches, dinner or snacks · Add customized binders for handouts, recipes and notes · Add Personalized Employee Health Screenings

Bring healthy cooking classes to your employees on the topics of choice (100's of topics to choose from) OR purchase Gift Certificates redeemable only for our regularly scheduled healthy cooking classes (See classes marked with the CookWell logo for a complete list of currently scheduled healthy classes).

Call or email for more information. And remember...

heAlthy hAnds for hunger dAy of wellness

An interactive teambuilding activity with a focus on healthy cooking and community service. Everyone wins with this one! A customized full day of health and cooking education including classes, hands-on activities, tastings or friendly competitions all designed with the needs of your employees in mind.

JanuarY

keY:

Hands-On

Limited Hands-On

Demonstration

Page 6

Our 9-Week Professional Culinary Arts Series: MORE Cooking Fundamentals for the Serious Cook starts tonight! See page 4 for details! (Tues. 1/3)

Sushi 101

Uncorked! Big reds of the World

We'll break out the bamboo mats and get "rolling" as we learn all about sushi: how to make different types of rolls, how to steam the rice, the use of wasabi, techniques of hand-rolling and more. We'll try our hand at lots of recipes such as: California Roll, Unagi, Salmon Roll and Ahi Tuna. (Tasting)

Mon. 1/9/12 6:30-9:00 $65 Instructor: Sophia Chatfield

make some fresh and flavorful sauces: Classic Aglio Olio, Marinara, Sausage & Onion, and everyone's favorite, Alfredo. Take home some of your hand-made pasta plus the know-how to do it yourself from now on. (Tasting and take-home pasta)

Wed. 1/11/12 6:30-9:00 $55 Instructor: Cody Hogan

Join local wine expert Tom Dickson as we explore red wine grape varietals such as Shiraz, Pinot Noir, Cabernet and Zinfandel as well as blended red wines. From wine storage and serving protocol to current red wine values, we'll apply classic tasting techniques to compare and contrast the wines. (Wine Tastings, Cheeses, Bread & Crackers)

Thurs. 1/5/12 6:30-9:00 $60 Instructor: Tom Dickson

our Most PoPular series!

Handmade RavioliSauces) Pasta and Filled (with Quick-Paired

with a Healthy Twist!

FlavorFul Weekend nights at the CCkC!

Tamalada Party! Homemade Tamales

We're having an authentic Tamalada Party and you're invited to be part of our little tamalecooking fiesta! A tamale can be breakfast, lunch, dinner, dessert or appetizer; it can be made with meat, cheese, fruit or any combination and served with any number of sauces. Tonight you'll make pork tamales and learn several other varieties plus how to make Mexican Rice, Sergio's Pico de Gallo and dessert tamales. (Dinner and a Mexican Beer (duh!))

Sat. 1/7/12 6:30-9:30 $75 Instructor: Sergio Lara

The phrase "stuff it!" is not derogatory when it evokes images of soft pillows of pasta filled with flavorful combinations of meats, vegetables and cheeses. Learn the techniques of making stuffed pastas from Chef Cody Hogan (Lidia's) as you make Chef Cody's Egg Dough; his two favorite fillings: Cacio e Pere (cheesefilled ravioli in a cheese and pepper sauce) and Butternut Squash; plus simple sauces that pair perfectly with these recipes. You'll be "filled" with culinary acumen and take home some hand-made ravioli! (Tasting)

Tues. 1/10/12 6:30-9:00 $55 Instructor: Cody Hogan

HealTHy KiTcHen Basics ­ WeeKend BooT camp

Give Us a Weekend ­ We'll Turn You Into A Healthy Cook!

One-Pan Meals for weight watchers

Our Kitchen Basics ­ Weekend Boot Camp continues to be our most popular cooking series ever. Now we have tweaked it to respond to many of our students' requests for a course that focuses on healthier foods and healthier methods of cooking. This 2-day "cook-athon" features delicious recipes that promote health, vitality and energy while teaching you the fundamentals of cooking. Learn from the consummate culinary instructor, Chef Gary Hild ... dedicated to teaching you how to cook, eat and live better. Give us a weekend, we'll turn you into a HEALTHY cook. It's that simple. (Tastings; lunch Sat. and Sun.; graduation certificate) (Class size limited)

Sat. 1/14/12 9:00-4:00 Sun. 1/15/12 9:00-4:00 Fee for both days: $465 Instructor: Gary Hild

sMoking 101:

Join competition champion and accomplished chef, Richard McPeake (a/k/a Educator of "Que") and Bruce Campbell (the Food & Beverage Guy), as they share their extensive experience in this power-packed 4-hour class that has become a staple in our Midwest Barbecue Institute Program. We cover all the basics from fuel types to meat selection; "smoke rings" to dry rubs! Incredible recipes include Smoked Crimini Mushrooms, Award Winning Rib Stars Baby Back Ribs and more! (Tasting)

Sun. 1/8/12 10:00-2:00 $80 Instructors: Richard McPeake and Bruce Campbell

(also offered on 4/22)

The "Art of Smokology"®

Just imagine ... healthy meals on your table FAST with ONLY one pan to wash! Rachel Ciordas shares her delicious tried-and-true recipes: Garlicky Skillet Pasta, Zesty Tamale Pie, and Creamy Tuscan Bean Casserole. If you LOVE flavor, hate the guilt and are ready to learn some new favorite recipes, this is the class for you ... especially if you're busy and hate cleaning up after you cook. Learn how to get a healthy dinner on the table faster than you can say "drive thru!" Recipes include complete nutritional info. (Tasting)

Wed. 1/11/12 6:30-9:00 $55 Instructor: Rachel Ciordas

(also offered on 3/24; check out our Kitchen Basics ­ Weekend Boot Camp on 2/18 or 5/5)

souPs & steWs

A Big Bowl of Love ­ FAMILY CLASSICS

INTRO to FRESH PASTA-MAKING

with Chef Cody Hogan

(featuring Quick Skillet Sauces)

new Year, new You in 2012!

How to Eat REAL Food for a Healthier You

Chef Cody Hogan (Lidia's) takes you through the pasta-making process step-by-step and you'll get your hands in the flour as you learn to make fresh pasta from scratch. If you're going to make it fresh, let's also learn how to

Everybody's clamoring for more of Chef Tim Hall's outstanding soups and stews classes so today we'll explore Tim's all-time favorites: Mom's Chicken Fricassee (we can't wait to taste the dumplings!); Crab and Corn Bisque (a thick, rich soup of seafood and cream); and Hearty Beef Vegetable Soup (with a kidfriendly option!). We'll also learn to pair the right breads with each of these gems, make a stock, prepare a roux, and use broths and thickening agents! Ah, the wonderful warming properties of a good soup or stew ­ nothing better to get you through these cold winter months! (Tasting)

Sat. 1/14/12 10:00-1:00 $50 Instructor: Tim Hall

Katie Newell has learned that nutritious, fresh and organic food can be healing and, if prepared correctly, delicious! Tonight she'll share some of her healthful, satisfyingly delicious recipes in an easy-to-understand way so that even the most inexperienced cook will walk away with much insight and the confidence to recreate these dishes at home. As she shows us how to puree the beans for her White Chicken Chili, she'll tell us WHY we want to do that. We'll learn to make a "healthified" Taco Salad and Popeye Manicotti, a perfectly freezable, do-ahead dish! Don't wait to start cooking and eating better ... the year's young ­ get going now! (Tasting)

Mon. 1/9/12 6:30-9:00 $55 Instructor: Katie Newell

First Tuesdays Only beginning January 1, 2012!

Our weekly `open-to-the-public' Staff Lunch is changing! We'll now be open for lunch ONLY on the first Tuesdays of each month, starting January 2012. We'll still be offering a delicious full meal at a price you can't beat - $12 includes full meal, dessert and beverage! We have enjoyed getting to meet and know so many of our neighbors during our weekly Staff Lunches. Thank you all for your support, kind words and generous tips for our hard-working staff! It is our hope that you continue to put us on your "to-do" calendar on the first Tuesday of each month ... from 11:30-1:30!

"Tuesday Staff Lunch" To Be Held

Hey, what's for lunch?

JanuarY

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Page 7

There's NO SCHOOL today so join us in our kitchen for some pie-making fun!

Junior Chefs

FundamenTals oF cooKing:

Today our young bakers make their own apple pie from start to finish ... from scratch! The kids will learn the fundamentals of making versatile pastry dough that can be used for both sweet and savory dishes, plus valuable kitchen skills including proper measuring techniques and important baking tips. Each student creates their own apple pie, ready to take home and bake! (Bring a round pie pan to class.) (Tasting and Take-Home Ready-to-Bake Apple Pie) (Ages 9-14)

Mon. 1/16/12 10:00-12:30 $55 Instructor: Laura Laiben

(also offered on 3/14)

Old-Fashioned Pie-Making with CCKC "Main Dish" Laura Laiben

Last Dinner on the titanic

Pan-Seared Salmon, and a delicious dessert of balsamic vinegars paired with fruit. It'll be one very tasty evening in our kitchen! (Tasting)

Tues. 1/24/12 6:30-9:00 $55 Instructor: Matt Chatfield

"On the night of the wreck our dinner tables were a picture! The huge bunches of grapes which topped the fruit baskets on every table were thrilling. The menus were wonderfully varied and tempting. I stayed at the table from soup to nuts."

­ Titanic passenger Kate Buss

inTroducTion To KniFe sKills

Our 9-Week Professional Culinary Arts Series: Cooking Fundamentals for the Serious Cook starts tonight! See page 4 for details! (Mon. 1/16)

In The Kitchen With Jasper:

Mozzarella 101! (aka "Curds andJasper as we learn Whey") Get "cheesy" alongside Chef

the secrets to making fresh mozzarella ­ from milk to curds! You'll enjoy four courses of mozzarella-inspired cuisine (from appetizer to dessert!) featuring Chicken Napolitano and a sweet Ricotta Torte. There will be door prize drawings to win one of Chef's NEW Mozzarella Theater Kits! Plus ... EVERYONE takes home a pound of "made-it-myself" fresh mozzarella! Mama Mia! (Tastings, Door Prizes and TakeHome Mozzarella Cheese)

Mon. 1/16/12 6:30-9:00 $70 Instructor: Jasper Mirabile, Jr.

Tonight, we'll create an evening reminiscent of that floating palace with its unheeding sights, sounds and smells of a small world bent on pleasure. The Escoffier-inspired menu will begin with a complimentary glass of sparkling reception wine. Our menu will feature Poached Salmon Mousseline, Asparagus Salad with Champagne-Saffron Vinaigrette, Punch Rosé (rose water and mint sorbet), Chateaubriand (Tenderloin Medallions with Sauce Bearnaise) served with Pommes Duchesse, Haricot Vertes, and for dessert, Chocolate Souffle with Vanilla Bean Anglaise. Titanic-inspired music will create the mood for the "White Star Line" dinner. Expect surprises. Dinner attire? That's up to you. Bon voyage!

Sat. 1/21/12 7:00-9:30 $80

(Includes gratuity, tax, full dinner, recipe booklet, reception champagne and glass of paired wine with dinner, and a culinary demonstration. Warm welcome and unique venue at no additional charge! Additional paired wines and full bar also available.) Note: Private rooms available for groups of 12 to 45.

Wed. 1/25/12 6:30-9:00 $55 Instructor: Richard McPeake

(Also offered 4/10/)

Learn all about knives including basic "cuts" known by all good cooks. We'll discuss how knives are made; how to choose a knife; sharpening and storage. Hands-on experience under the tutelage of Chef Richard McPeake. (Bring your own knives or use ours.) (Snacks)

The the difference a Macaron It's Art of the little "o" can make. Ah ...

not a typo ­ we're learning to make Macarons: colorful, crispy cookie "sandwiches" filled with just about anything from jam to chocolate ganache! Add that extra "o" and you've got Macaroons ­ soft, chewy coconut goodness. We felt the need to clarify! Today we'll learn how to make the FIRST ONE ... the Macaron, from start to finish. We'll discover lots of variations and learn how to create made-fromscratch fillings. You'll take home Macarons to share (or not share!) as well as the knowhow to create more of these beauties! (Tasting, Light Lunch and Take-Home Macarons)

Thur. 1/26/12 10:00-1:30 $65 Instructor: Kim Penning

Comfort Food for weight watchers

FlavorFul Weekend nights at the CCkC

Cooking for Couples:

Creative Fish Cookery

Adding fish to your diet on a regular basis will result in huge changes in your health. Rich in protein, essential vitamins, minerals and omega 3 fatty acids (an essential fatty acid that benefits the heart), fish will quickly jumpstart your road to healthier living. Tonight Chef Gerd Pauli teaches us some recipes that even the non-fish lover will appreciate: Moroccan Baked Salmon, Seared Tuna Loin with Jasmine Rice and Asian Slaw, and Soy-Glazed Salmon with Garlic and Ginger. (Tasting)

Tues. 1/17/12 6:30-9:00 $65 Instructor: Gerd Pauli

(check out MORE Creative Fish Cookery on 3/13)

When you conjure up "comfort foods" in your mind, you probably aren't thinking "LIGHT." Surprise! It can be light! You CAN have it all ­ good food that is full of flavor AND healthy at the same time. Culinary instructor Rachel Ciordas' personal weight-watching story is inspiring and she'll share it with us (plus great recipes, cooking techniques, tips & tricks) as we learn to make "Light-but-Indulgent" Ultimate Mac & Cheese, Creamy Chicken Pot Pie with Herb Crust, and "No-One-Will-EverKnow-It's-Light" Enchilada Casserole. Come "lighten up" with us! Recipes include complete nutritional information. (Tasting)

Mon. 1/23/12 6:30-9:00 $55 Instructor: Rachel Ciordas

Some Like it Hot!! Cooking with Peppers and

Other Hot Stuff!

If you can stand the heat in the kitchen, let's have some fun as we learn to cook with peppers and other hot ingredients. Executive Chef Matt Chatfield teaches us perfect recipes for cooking together as a couple: Southwest Cobb Salad with Habanero Dressing; Chicken Satay with Thai Sauce; Hot Pepper Sauce 101; and fiery Chipotle Brownies. It's gonna get HOT in here! (Includes dinner, specialty cocktail and all the water you can drink!)

Fri. 1/27/12 6:30-9:30 $155 per couple Instructor: Matt Chatfield

in the kitchen with Chef Matt:

FlavorFul Weekend nights at the CCkC

BBQ'n WitH BooZe Bruce Campbell teaches us barbecue

recipes utilizing beer, liquor and wine. One of the most popular classes in our Midwest Barbecue Institute Program! Learn how to pair beer and wine with barbecue as we prepare: Honey Bourbon Pork Loin, Beer Butt Chicken, Beef Burnt Ends and Grilled Pineapple with Dark Rum. We'll also learn some cocktail mixing skills and some great beverages like the "BBQ BLM" and "Caribbean Cape Cod." (Tasting)

Fri. 1/20/12 6:30-9:30 $75 Instructor: Bruce Campbell (also offered on 4/13)

I remember when, if I needed some olive oil or vinegar, I had one, maybe two choices. Now there are a myriad of flavored, infused and graded olive oils and vinegars! Executive Chef Matt Chatfield has become somewhat of an expert on cooking with these beauties as he "experiments" with recipes (from salads to desserts) using these flavorful blends. (It's easy when you have The Tasteful Olive, a virtual candy store of olive oils and vinegars, right down the street from us!) Chef Matt teaches how to best use some of these oils and vinegars to create Fig Balsamic Vinaigrette, Gorgonzola Crostini,

Understanding and Cooking with Flavored Olive Oils and Infused Vinegars

HOMEMADE CINNAMON ROLL "CRITTERS"

A Cooking Class for Parents and Children

Make some family memories as we learn to make cinnamon rolls alongside culinary instructor Diana Cooper. We'll mix, knead, shape and add extra dough for ears, collars and tails to turn your batch of cinnamon rolls into a dog, cat, bunny or other critter! Take your ready-to-bake rolls home and tomorrow morning you'll fill the house with luscious aromas of cinnamon and pastry! (Tasting, Snacks and Take-Home Cinnamon Rolls) (For children ages 5+) (This class qualifies as a Junior Chefs Academy class!)

Sat. 1/28/12 10:00-1:00 $70 for each adult/child team Instructor: Diana Cooper

JanuarY

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FeBruarY

Cake deCorating:

Page 8

souPs and steWs

A Big Bowl of Loveand a Southwest Chili, Pasta Fagioli

Chicken Stew, of sorts

"The Soup Man," Chef Tim Hall is here with hearty offerings to warm your body and soul on a cold winter's night. Discover the tips and tricks of making fabulous soups and stews as Chef Tim shares a trio of his favorites: Serious Southwest Chili, Pasta Fagioli, and Chicken Sauce Piquant, a Cajun favorite with a little bit of heat. Don't miss this one! (Tasting)

Sat. 1/28/12 10:00-1:00 $55 Instructor: Tim Hall

Flavorful Weekend nights at the CCkC

Mangia! Style Dinner with Mangia! A Sicilian

This comprehensive course covers a wide array of techniques and preparations for creating stacked and tiered cakes with focus on building a solid foundation ... from cake boards and support plates to using the right pillars or straws. Working next to cake decorator Sherrie Ortiz, you'll have your own 2-layer cake to build and decorate. We'll make "loopy" bows out of fondant, paint and emboss decorative accents, learn to create edible beads, and practice intricate piping. (This is an intermediate level class for students who have some cake decorating experience. If you're not sure where you "stack up" with your experience, call us.) (Snacks and Take-Home Cake)

Mon. 1/30/12 6:30-9:30 $65 Instructor: Sherrie Ortiz

Creating Stacked and Tiered Cakes

uniQue dining eXPerienCe!

Legendary Kansas City Restaurant Cuisine

Sunday dinner in a Sicilian household is an allday affair that gets everyone involved. You'll get a taste of that Sicilian togetherness this evening as we learn to prepare a beautiful Sicilian dinner. Our "matriarch" is Sandy DiGiovanni, a name many of you "foodies" may recognize as a finalist on NBC's "America's Next Great Restaurant" in 2011. Sandy will teach us her favorite Sicilian dishes including Bitter Greens Insalata with Arugula, Dandelion and Endive in a Red Wine Vinaigrette; Sugo (or sauce); Rigatoni; Meatballs; and Braciuolini, round steak layered with prosciutto, provolone, and seasoned breadcrumbs ... rolled up and braised in our Sugo. For dessert you'll learn to make Cannoli (and even take some home!) served with Espresso, Sambuca, and 3 toasted coffee beans (you'll find out what THAT means tonight!). Dinner is served with crusty Italian bread and Chianti. This isn't just a class ... it's a culinary experience that you will long remember! (Dinner, after-dinner liquor, glass of Chianti plus take-home Cannoli!)

Sat. 1/28/12 6:30-9:30 $80 Instructor: Sandy DiGiovanni

Sandy DiGiovanni (NBC's "America's Next Great Restaurant")

Gettin' Saucy ­ Classic & Contemporary Saucemaking

It's that final touch that makes all the difference! Learn how to make classic and contemporary sauces with Chef Gerd Pauli. We'll explore the Mother Sauces (tomato, velouté, bechamel, espagnole and hollandaise) plus learn about roux and stocks. Our tasting menu includes a few dishes that utilize these gems and you'll be doing some of the cooking, too! (Tasting)

Wed. 2/1/12 6:30 - 9:00 $60 Instructor: Gerd Pauli

How often do you get the chance to go back and dine on the dishes you thought were gone forever! Tonight we'll dish up some memories as we highlight legendary local restaurants that helped change the fine dining experience in Kansas City. To take this dining experience into the realm of extraordinary, we have Chef Richard McPeake in the kitchen to prepare these treasured dishes. Chef Richard is the chef who actually designed the menus and dishes for the original Plaza III, Fedora's, and Bristol on the Country Club Plaza. He's bringing back these treasured recipes to remember, savor and, best of all, recreate at home ­ because you'll be taking all the recipes back to your own kitchen. Tonight's 6-course dinner features Plaza III's Award-Winning Steak Soup and Champignon Magique (the Original Crabmeat-Stuffed Mushrooms); the Bristol's Sliced Tomato Salad with Black Pepper Vinaigrette and Pan Sauteed Lemon Sole with Lemon Parsley Butter; and Fedora's Pan Sauteed Chicken Saltimbocca with Sage Glaze, Sauteed Spaghetti Squash, and Chocolate Truffle Cake. Dinner includes a glass of paired wine and a short culinary demonstration by Chef Richard as he regales us with stories that only he knows ... insights to how these dishes came about at these legendary restaurants.

Sat. 2/4/12 7:00-9:30 $80

(Includes gratuity, full dinner, glass of paired wine, culinary demonstration and booklet with these coveted recipes. Additional paired wines and a full bar also available. Unique venue and warm welcome at no additional charge. Note: Private rooms available for groups of 12 to 45. Reserve early for these!)

Le Crêperie:

Sweetof& SavoryRachel Ciordas Crepes Our Dean Deliciousness,

Cooking for Couples:

A Tribute to Café Pasqual Santa Fe, New Mexico

shows us how to make crepes: savory and sweet; for breakfast, lunch, dinner, dessert, appetizer, snack ... you name it. They really are simple to make and fun to eat. We'll learn to make two different crepe batters as we create Savory Crepes Madame, Crepes with Homemade Chocolate Hazelnut Spread and Bananas and an easy but impressive "Crepe Cake." It'll be a flippin' fantastic day in the kitchen! (Tasting)

Sat. 2/4/12 10:00-1:00 $55 Instructor: Rachel Ciordas

I Love My Babycakes!

"Cafe Pasqual," an intimate, wildly decorated, unassuming restaurant on the square in Santa Fe, is widely known for its breakfasts and brunches. It was there that we adopted "Pasqual," the patron saint of the kitchen, as the official "saint" of The Culinary Center. We continue to honor this journey with classes like this one, taught by two consummate professionals, Chef Richard McPeake and Bruce Campbell. You'll cook in teams to create an elegant brunch inspired by the dishes of Pasqual's: Smoked Trout Hash, Breakfast Quesadillas with Roasted Tomato and Jalapeno Salsa, Huevos Rancheros, Cheese Blintzes with Fresh Strawberry Jam and Sour Cream, Santa Fe Cheese Grits, Whole Wheat Pancakes with Pure Maple Syrup, Soft Egg Tacos with Black Beans, and Sauteed Bananas with Queso Fresco. Bruce will create Santa Fe-inspired libations: the Santa Fe Sunrise and Fresh Fruit Liquados! Come hungry my friends! (Brunch)

Sun. 1/29/12 10:00-2:00 $140 per couple Instructors: Richard McPeake and Bruce Campbell

Sweets for Your Sweeties

100% Real Food, made with Love!

Can something be decadent AND wholesome? "You bet!" says culinary instructor Katie Newell. She knows that fresh and organic food can be healing and, if prepared correctly, even tastier than the processed junk. Today you'll learn how to make Lemon Cherry Olive Oil Cupcakes, moist muffins with heart-healthy fats and healing whole grains; Real Sugar Cookies, using real butter, not that other stuff; and Peppermint Bon Bons, made with organic powdered sugar and dipped in dark chocolate! You'll have fun as you roll out cookie dough, cut heart shapes and decorate with Pink "DyeFree" Frosting (discover natural foods that can be used to color frosting without chemicals). You'll taste it all and take home treats to share! (Tasting and Take-Home Treats)

Sat. 2/4/12 10:00-12:30 $55 Instructor: Katie Newell

Mon. 2/6/12 6:30-9:00 $55 Instructors: Kathy Moore & Roxanne Wyss

Tonight you're are in for a real treat...in fact LOTS of them ... as the dynamic duo of Kathy Moore and Roxanne Wyss return to our kitchen to share the latest craze in baking ­ making mini cupcakes, appetizers, pies, cheesecakes, tarts and muffins.We'll do it this evening with the Babycakes Cupcake Maker but don't worry, these dandy recipes can be used in a conventional oven as well. We'll sample such treats as Goat Cheese & Honey Tarts, S'More Cupcakes, Favorite Breakfast Puffs and many more. Kathy & Roxanne's newest cookbook, 175 Best Babycakes Cupcake Maker Recipes, has turned them into experts in all things mini! Here's a BONUS for attending tonight's class...EVERY STUDENT receives a complimentary $20 GIFT CERTIFICATE to use at Pryde's Kitchen & Home Store, a REAL Kansas City legend, good for any merchandise at Pryde's including the Babycakes maker!A cool class, fabulous recipes, AND $20 to go shopping...my friends, you won't find this kind of a deal anywhere else but at The Culinary Center of Kansas City! (Tastings and $20 Gift Certificate for Pryde's Kitchen & Home Store)

Miniature Easy Bites to Petite Elegant Party Fare!

FEBRUARY

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KEY:

Hands-On

Limited Hands-On

Demonstration

Page 9

Gluten-Free Baking

We are getting so many requests for glutenfree classes. It seems many of you are on a gluten-free diet due to gluten intolerance, celiac disease, wheat allergies, or for other health reasons. Chef Gerd Pauli does quite a bit of gluten-free baking and cooking and has much to bring to the table with regard to educating others about the foods that they eat. Today you'll learn to make some of his very favorite gluten-free baked goods including a fruit crisp, chocolatey brownies, flavorful muffins, and homemade croutons to add to your soups or salads! You'll be armed with new ideas, tasty recipes and answers to many of your gluten-free cooking questions. (Tasting)

Wed. 2/8/12 6:30-9:00 $55 Instructor: Gerd Pauli

Wed. 2/8/12 6:30-9:30 $70 Instructor: Cody Hogan

pizza. You'll take home pizza dough plus a ready-to-bake pizza. Kiss the pizza delivery boy goodbye! (Tasting, pizza dough and readyto-bake take-home pizza)

Thurs. 2/9/12 6:30-9:30 $60 Instructor: Sandy DiGiovanni

be? Will your horns or halos be shining tonight? (Tastings and take-home mini meatloaf)

Tiny Tots In The Kitchen (Ages 2-4)

HoRns oR HAlos?

The Ultimate Uber Extreme Pizza Class

Call it ultimate, call it extreme, but definitely call in your reservations for this intensive pizza-making class with Chef Cody Hogan (Lidia's Kansas City) as he shares his favorite pizza dough recipe along with variations for toppings: Margherita Pizza, Pizza Bianco, a breakfast pizza, dessert pizza, even grilled

(NBC's "America's Next Great Restaurant") Sandy DiGiovanni is a name many of you "foodies" may recognize as a finalist on NBC's "America's Next Great Restaurant" last year. Sandy made quite an impression on the judges with her ability to take a devilishly decadent dish and turned it into something healthy and heavenly ­ trimming half the fat and half the calories. She'll recreate some of these signature dishes tonight starting with "Devilish Guacamole" ... loaded with bacon and blue cheese and voila, turn it into "Holy Guacamole" using edamame and sweet peas. Which will you prefer? We'll taste test them both and vote! Then we'll learn how to create Bacon & Cheddar Cheese "Monster" Meatloaf and its alter ego ­ a lighter, MUCH healthier Turkey Florentine Meatloaf. Of course you'll get all the recipes and make a mini meatloaf to take home. So what's it gonna

Where Good & Evil Do Battle in the Kitchen with Sandy DiGiovanni

Dora & Diego and the Great Chocolate Adventure!

Sat. 2/11/12 10:00-12:00 $75 per adult/child team Instructor: Margo Mikkelson

(also offered on 4/21)

A very fun and very new class for our littlest chefs and their adult cooking partners! Join Dora, Diego and the gang as they try to outsmart that sneaky fox, Swiper in our Great Chocolate Adventure! Help Dora find the treasure (a tot-sized gift for your little one to take home!) by following clues and whipping up chocolate treats: Tricky Dessert Tacos, Chocolate Cake Pops, and real Mexican Hot Chocolate! We'll learn a fun hot chocolate song that makes it taste "excellente!" (Tastings and Tot-Sized Gift)

CCKC Gift CertifiCates

For your favorite "foodie." Purchase on-line or stop by.

FlAvoRFUl WEEKEnd nigHts At tHE CCKC

Cooking For Couples:

"Date Night Dinner For Two" The "Big Easy" Love Brunch

Here's a unique idea that beats your normal "dinner and a movie." Bring your turtledove or sweetie-pie for an evening of hands-on culinary education, new friends and great dining. The menu you'll create alongside our Executive Chef is one that can easily be re-created at home for a romantic dinner for two (insert kissing sound here). We'll learn as we prepare: Salmon Tartare on Fresh Crostini, Chopped Nicoise Salad, Pan Seared Pork Tenderloin with Madeira and Wild Mushrooms and Strawberries Romonov. We'll dine at cozy, candlelit bistro tables for two and get a head's start on our Valentine's Day celebrations! (Dinner and Complimentary Glass of Paired Wine)

Fri. 2/10/12 6:30-9:30 $150 per couple Instructor: Matt Chatfield

vAlEntinE's dAY Cooking Class for Couples:

Come Fly With Me!

The mood is set for romance as our weekend of "love in the kitchen" ends with a unique dining event on Valentine's Day itself. We're channeling some Suave Frank with a side of Debonair Dino as the CCKC will be swingin' with the sounds of clinking martini glasses and music from the Rat Pack era. It's a classic evening of understated retro romance as we celebrate L.O.V.E. ­ Vegas Style! Our "Love Chef" Executive Chef Matt Chatfield has designed an authentic "Lady Luck" menu that would make the "chairman of the board" sing: Organic Baby Greens with Port-Poached Pears, Prosciutto and Candied Pecans; Silky Butternut Squash Soup with Diablo Crème Garnish; Seared Scallops with Sauce Mornay over Farro Risotto, Chateaubriand with Pinot Demi-glace, and White Cheddar Yukon Gold Duchesse Potatoes with Haricot Vertes and Parisienne Carrots. Chef Matt will provide a brief culinary demonstration and our Photo Hostess will be snapping Polaroid mementos! You'll want to visit our Signature Coffee Bar as you enjoy our dessert ­ Chocolate Brioche Pudding with Smoked Salt Caramel and Dried Cherries. Reservations for this dinner will gain you many bonus points in the "Romance Department!" Come Fly Away with us!

Save Valentine's Day for cuddling on the couch ...bring your sweetie to a special "cooking for couples" experience today as you work alongside Chefs Richard McPeake and Bruce Campbell to create a "Big Easy" Love Brunch: Poached Eggs Marchand de Vin, Brioche French Toast, N'Awlins BBQ Grilled Shrimp, Frizzled Ham, Beignets, and Bread & Butter Pudding plus "Take it Easy in the Big Easy" Sunday Morning Drinks. A great culinary "stay-cation" with your "luvah" right here in our kitchen!" (Brunch)

Sun. 2/12/12 10:00-2:00 $130 per couple Instructors: Richard McPeake and Bruce Campbell

An "Old School" Vegas-Style Valentine's Day Dinner

vAlEntinE's dAY

"EAsY goURmEt" CooKing!

"Candy Box" Cake

Creating Outrageous & Whimsical Specialty Cakes

Create a whimsical Valentine's Day "Candy Box" Cake in this 4-hour power-packed class as you sculpt cake and roll fondant alongside a very talented cake decorator, Celia Shea Thompson. We'll learn Celia's TASTY recipe for homemade fondant and she'll show us how to color it, roll it out, and cover our cakes with it! She'll also teach us finishing touches including candy molding and how to make "cakescrap" truffles! Take your creation home and perhaps give this homemade treasure to your "Sweetie" for Valentine's Day! (Light lunch and take-home mini "Candy Box" cake)

Sat. 2/11/12 10:00-2:00 $70 Instructor: Celia Shea Thompson

Why do we sometimes think that "gourmet" implies "difficult"? It doesn't have to be daunting you know. Learn foolproof techniques as Mari Ruck prepares Seared Sea Scallops, Grilled Asparagus, Creamy Risotto and a decadent flourless chocolate cake. It's an easy-to-recreate menu that will have the glasses raised and the toasts directed toward your culinary prowess! (Tasting)

Sun. 2/12/12 10:00-12:30 $55 Instructor: Mari Ruck

The Perfect Valentine's Day Dinner

Tues. 2/14/12 7:00-9:30 $155 per couple

(Includes dinner, recipes, glass of paired wine, culinary demonstration, gratuity and take-home Polaroid photo. Unique venue and warm welcome at no additional charge! Additional paired wines and full bar available. Note: Private rooms available for groups of 12 to 45.)

Using the culinary arts as our palette, we are proud to offer an unbeatable recipe for teambuilding! Our unique approach provides a customized, creative, proven effective...and tasty(!) teambuilding experience where everyone is recognized for their contributions. Your group will work together to build trust, develop plans of action, work toward a common goal and celebrate their accomplishments ...all in a beautiful culinary arts center (or at an offsite location). If that's not enough, we also guarantee you'll have a great time!

The Culinary Center's "Mystery Box" Teambuilding

Lights! Camera! Teambuilding!

TV Celebrities For A Day

So you want to be a Food TV star? Who doesn't these days? Today is your big chance...your time in the spotlight! Your group will be divided into teams with each team not only being responsible for creating a part of a lunch, dinner or an appetizer buffet, but also for creating, producing and starring in their own mini cooking show. There will be bartering, special challenges and lots of silliness but all with a purpose...to celebrate group effort and to concentrate on communication as we build trust and camaraderie! Surely someone will be submitting their "pilot" show to the networks! Receive feedback and celebrate your debut with our signature "Awards Ceremony"...or should we say "Academy Awards Ceremony!"

Cooking From Mystery Ingredients Without Recipes

Think "out of the box" with our most popular teambuilding concept! Working with "seasoned" facilitators in teams, your group will work with mystery ingredients to prepare lunch, dinner or appetizers. The group will strategize, plan, cook, create, communicate, beautifully present and dine on a tasty (!) meal. Bartering is the order of the day and special challenges are incorporated into the activity. After dining, the participants will receive feedback and celebrate their accomplishments through our signature "Awards Ceremony." Choose from one of our culinary themes and we'll make sure that you have the right ingredients to make it happen.

Recipes For Success

Layers of Success

A Customized Private Cooking Experience

Our most versatile teambuilding option! Working with a CCKC Chef, your group will participate in your very own 3-hour cooking experience on the theme of your choice. Choose from one of our popular themes such as "Mexican Fiesta" or "Ciao Down Italian Style" (among many others) or let us customize a theme for you! Everyone gets their hands in on the action! This model includes either one of our signature "Awards Ceremonies" OR a culinary gift for each participant to commemorate the day! "Recipes For Success-Lite": For small groups of 15 or less, we offer a "Lite" version of this popular teambuilding model. These 2-hour customized hands-on teambuilding events (scheduled weekdays only between 9:00 and 2:00) still provide plenty of opportunity for teambuilding as well as a group lunch. (Some class topics are not available for this shorter version.)

Move over "Ace of Cakes" ­ We're Taking Dessert To A Whole New Level

You'll never look at cake decorating the same again! Working with "seasoned" facilitators, teams will be given cake, icing and some thought-provoking "mystery" decorations along with a challenge. Then the spatulas start flying as the team strategizes, barters and works against time to create and present a customized decorated cake for judging. Hold on to your chef's hat when you see what they can do! This activity includes our signature "Awards Ceremony" and can be structured to include lunch, dinner or appetizers if desired. For dessert? "Let Them Eat Cake!"

Farmer's Market Sweepstakes

From Farm To Table In Record Time

Get ready! Get set! Grab your market bags! We'll be hitting the Overland Park outdoor Farmers' Market as part of this unusual culinary teambuilding event. Armed with a timetable, a budget and a special challenge, each team must purchase, prep and present part of a lunch to be served to their peers. What's for lunch? Depends on what's in season...and what additional mystery ingredients we

Our Place Or Yours! Our facility accommodates groups of 5 to 150 but we are ready to travel off-site to accommodate larger groups or to facilitate a teambuilding in your city or at your place of business. Details! Details! Most teambuilding activities last from 2 to 4 hours (depending on the model chosen) and can be held at any time, day or evening. Cost depends on the model selected.

We have completed thousands of teambuilding sessions since we opened in 1998 and we have never seen anyone walk away without a smile on their face and a feeling of renewed camaraderie with their peers.

Feedback Fed Back! We've spent the last 13 years perfecting our signature "Awards Ceremony" to make certain that everyone is recognized for his or her contribution! We combine humor and feedback in a most unique way!

give you to work with. This activity includes our signature "Awards Ceremony." (Offered only on Wednesdays during the day from April through October in conjunction with the Overland Park Farmers' Market season.)

Roll With The Dough

(...and Don't Get Your Hand Caught in the Cookie Jar!)

Grab your rolling pins and cookie cutters! We're makin' cookies in a whole new way! Teams are given a set of challenges they must achieve as they design, roll, bake, decorate, build(?) and present their final "cookie masterpieces." You may think you know how to make cookies but we guarantee you'll look at it differently from now on! We'll end the session with one of our signature "Awards Ceremonies" from our "seasoned" facilitators. This model can also be combined with lunch, dinner or appetizers.

stretCH your teaMBuilDing Dollars WitH our neWest MoDel

Other Group Options...

If a private experience is not required, consider booking your group into one of our more than 450 regularly scheduled cooking classes! It's a great way to do something fun as a group! A further alternative for groups interested in a unique group activity would be one of our exclusive and ever-changing themed events. Please see a complete listing in our newsletter on-line at www.kcculinary.com.

Culinary "Ice Breakers"

Want a mini-teambuilding activity to jump-start your group and really get the bonding and interaction in gear? Add any of these to your existing teambuilding event, meeting, dining experience or appetizer reception. We promise you'll have fun and get to know each other. (Sorry, these activities can only be added to an existing CCKC event.) So What's Cooking? Group Members must determine, "What's for dinner?" Play With Your Food! Build culinary masterpieces totally out of edible items! Relax! It's really okay to play with your food! "Hats Off" To The Chefs! This exercise will really show who is the "head of the kitchen!" Apron Art! If you're going to get messy, you might as well look good doing it! Meeting room available at no additional room charge.

Feed the needs of our community AND have a unique teambuilding experience at the same time! Working in teams your group will create meals perfectly suited to the pantries of local charities that house individual and families in need. But don't worry, your group won't go hungry either! Make a tasty connection with folks less fortunate and celebrate your efforts with one of our Signature Awards ceremonies. Let's take corporate teambuilding to a whole new level!

We are happy to provide pricing upon request. We'll Do It Your Way! Our teambuilding models are time-tested, however, we take great pride in our unique ability to design a teambuilding event to specifically meet your timing, goals, size and budget.

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A Passion for the "Chiz" (aka "cheese")

Better Cheddar Store Manager, Lincoln Broadbooks is a kindred spirit who shares our "passion for the chiz." Lincoln "spreads" (sorry) the love as he teaches us about cheese and takes the "fear" out of navigating through a cheese store without glazing over! We'll sample cheeses (fresh ones like Le Roule and Chevre, semi-hard ones like Gouda and Ossau Iraty, and hard cheeses including Piave Vecchio) and learn how to make an incredible fondue. Appetizer boards, accompaniments, how to make your own cheese ...we'll cover it all. We'll also pair a couple of wines with tonight's cheeses. Come share in our passion for the "chiz." (Tasting and 2 Paired Wine Tastings)

Sun. 2/12/12 6:00-8:30 $60 Instructor: Lincoln Broadbooks

Sat. 2/18/12 9:00-4:00 Sun. 2/19/12 9:00-4:00 Fee for both days: $465 Instructor: Gary Hild

grilling 101:

(also offered on 5/5; check out our NEW Healthy Kitchen Basics ­ Weekend Boot Camp on 1/14 or 3/24)

ThE ThriLL of GriLLiNG

"Way-Good-For-You" Gluten-Free Soups!

the Art of Risotto

Wed. 2/15/12 6:30-9:00 $65 Instructor: Cody Hogan

Learn to make risotto alongside Chef Cody Hogan (Lidia's) as you prepare Classic Risotto Bianco, Mushroom Risotto, Cacio e Pere Risotto, and Tomato, Basil & Mozzarella Risotto. Learn how to use leftovers in Risotto Cakes and Suppli di Telefono (fried risotto balls). (Tasting)

Making your own fresh soup is a great way to increase your veggie intake, get maximum nutrition from whole foods and avoid the dreaded preservatives, extra sodium and additives of canned soups. Discover how to UP the health intake as we learn to make gluten-free soups in our handy dandy blender ... fast and easy. And you can still get crunchy goodness with added bits of veggies or fruits. We'll learn to make: Curried Carrot Soup, Creamy Celeriac and Greens Soup, Vegetable Soup (Two Ways) and Chilled Cucumber Soup. BONUS: Take home a pint of soup AND each student gets a $20 gift certificate to Pryde's Kitchen & Home Store, a KC legend! (Maybe buy a new blender for all the soups you'll be whipping up?!) (Tasting, Take-Home Soup and $20 Gift Certificate)

Sat. 2/18/12 10:00-1:00 $55 Instructor: Sherree Ross

One of the most popular classes in our Midwest Barbecue Institute Program! We leave no briquette unturned when it comes to home grilling: gas vs. charcoal; proper fire temps; marinating; choosing the right meats and fish; and plank grilling. Recipes include Tuscan Porterhouse Roast, Planked BBQ Spiced Salmon, Lemon & Herb Marinated Grilled Chicken Breast, Grilled Italian Sausage, Sauteed Portabellas with Fresh Rosemary, and Grilled Bruschetta with Balsamic Tomatoes. (Tasting)

Sun. 2/19/12 10:00-2:00 $80 Instructors: Richard McPeake and Bruce Campbell

(also offered on 4/29)

Junior Chefs

A special "schools-out" Event!

the Pizza Kitchen

FlavorFul Weekend nights at the CCkC

a girls-onlY event!

Cooking for Couples

The Culinary Center becomes the Culinary "Quarter" this evening as King of the Cocktail, Bruce Campbell, whisks us away to Bourbon Street and dazzles us with N'Awlins thirst quenchers: The Hurricane, Ramos Fizz, Sazerac Cocktail, Creole Bloody Mary, and Hand Grenade. You'll only have to lift your spirits to get a tasting of these "bead-throwing" libations. Our scrumptious appetizer bar will be brimming with the tastes and aromas of New Orleans ... Black-Eyed Pea Salad Over Crisp Romaine, House-Smoked Salmon Cheesecake with Mirliton Slaw, and Jambalaya. We'll savor Chef Matt's Bread Pudding with Crème Anglaise as we sip our Café Brulot Diabolique! (Heavy Appetizers and Cocktail Tastings) This is a demo class with no hands-on participation ... actually if anyone even tries to lift anything other than their spirits, we'll have to shut this southern party down!!

Thurs. 2/16/12 6:30-9:00 $55 Instructor: Bruce Campbell

Babes, Bourbon Street and A Boy Named Bruce!

Homestyle Mexican: Classic Fiesta

One of our popular hands-on cooking classes designed specifically for working in pairs. Tonight you'll work alongside Chef Sergio as we prepare some of his family's favorite authentic recipes: Chili Rellenos, Sopa de Pasta, Chilaquiles Verdes O Rojos and Caramel Flan. You'll garner cooking skills along the way and discover how to use Mexican ingredients. (Includes dinner and a south-of-the-border libation)

Sat. 2/18/12 6:30-9:30 $150/couple Instructor: Sergio Lara

Mon. 2/20/12 10:00-12:30 $50 Instructor: Eileen Usovicz

We just can't offer enough pizza classes for our young chefs to take! So, since there's no school today (yeah!!), let's celebrate as we learn how to make homemade pizza starting with versatile pizza dough ... from scratch! Baker Eileen Usovicz (Clock Tower Bakery) has much to share about flour and yeast, how to roll the dough, how to prepare for baking and test for doneness. There's some cooking knowledge to build upon! (Eileen worked at a pizzeria and was very good at throwing pizzas in the air! Let's get her to show us how to do it!) (Ages 9-14) (Pizza for Lunch!)

In The Kitchen With Jasper:

Nana's Italian Kitchen

FlavorFul Weekend nights at the CCkC

French Laundry-Inspired Favorites

A TribuTe TO THOmAS KeLLer

our Most PoPular series!

KiTcHen Basics ­ WeeKend BooT camp

Give Us a Weekend, We'll Turn You Into a Cook!

Become a culinary weekend warrior in this high-value, 2-day "cook-a-thon" where you'll learn the basics of cooking ­ knife skills, braising, pan-sauteing, sauces, vegetables, salads, desserts and more from the consummate culinary instructor, Chef Gary Hild. An excellent holiday gift! (Tastings; lunch Sat. & Sun.; graduation certificate) (Class size limited)

Tonight, under the expert tutelage of Executive Chef Matt Chatfield, we will work together to create memorable dishes inspired by Chef Thomas Keller (The French Laundry and Bouchon). It's a food lover's dream: Salmon Rillettes, Onion Soup Gratinee, Beef Skirt Steak with Caramelized Shallots and Red Wine Jus and, for dessert, Crème de Farine with Poached Apples and Vanilla Bean Ice Cream. You'll learn important culinary techniques throughout the evening and we'll celebrate our success `round the dinner table as we raise a toast to one another. Bon appetit! (Dinner and a Flight of Paired Wines)

Sat. 2/18/12 6:30-9:30 $80 Instructor: Matt Chatfield

Join Chef Jasper Mirabile, Jr. for a spectacular evening of classic Italian dishes as he dips into his own childhood to pull up the recipes that he knows so well ­ time-honored dishes that will amaze and delight your senses! Baked Ziti, Bracciole, Lasagna, Homemade Italian Bread and Italian Rum Cake. Who knows? Maybe Momma Mirabile will actually demo one of her own favorite recipes! It's much more than a cooking class ... it's a culinary experience! (Tasting)

Mon. 2/20/12 6:30-9:00 $65 Instructor: Jasper Mirabile, Jr.

"Not Your Nana's" Gnocchi

Tues. 2/21/12 6:30-9:00 $65 Instructor: Cody Hogan

Tonight, you'll not only learn to make gnocchi ­ those heavenly potato dumplings that melt in your mouth ­ you'll also learn some sweet and savory variations plus three sauces: butter sauce, tomato sauce and a rich meat sauce. Making gnocchi ("nee-okkee") takes practice, patience and persistence ... and that's why Chef Cody Hogan (Lidia's) is here to show us how it's done. (Tasting)

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THE ART oF STEnCiling

The Latest Cake, Cookie & Cupcake Decorating Craze!

Hearty and Healthy Breakfasts and Brunches for weight watchers

Healthy Homemade Fiesta!

Love decorating cakes, creating spectacular cupcakes and wowing neighbors with your cookie decorating expertise? Then you just have to get in on the newest trend in decorating ... STENCILING! It's beautiful, unique, and easy to do once you know the basics! Cake decorator Sherrie Ortiz demonstrates stenciling on party cakes, wedding cakes and cupcakes then turns us loose to stencil a halfdozen sugar cookies to take home! A unique opportunity to enhance your decorating skills! (Snacks and Take-Home Cookies)

Wed. 2/22/12 6:30-9:30 $55 Instructor: Sherrie Ortiz

Learn to make Cheesy Savory Breakfast Casserole, Fluffy Multigrain Pancakes, Homemade Turkey Sausage, and Morning Glory Muffins plus garner ideas for FAST breakfasts, B-for-D, make-aheads and entertaining breakfasts that won't break the calorie bank! Weight-watcher extraordinaire Rachel shares time-saving ideas on how to have healthy breakfast choices all week long. BONUS recipe and your name in a raffle if you come to class in your jammies (keep `em tasteful!). Recipes include complete nutritional info. (Tasting)

Sat. 2/25/12 10:00-1:00 $55 Instructor: Rachel Ciordas

Everybody loves a fiesta, especially culinary instructor Katie Newell. This evening Katie will show you how to use REAL food (nutritious, fresh and organic ingredients) to create a Healthy Homemade Fiesta starting with a Homemade Margarita Mix (of course, we'll get to sample it ... did you even have to ask?!), Homemade Guacamole, Spanish Rice and Homemade Taco Seasoning (you'll take home a small bag of Taco Seasoning in case a fiesta "breaks out" in your own kitchen)! (Tasting, Margarita, and Take-Home "Made-It-Myself" Taco Seasoning)

Thurs. 3/1/12 6:30-9:00 $55 Instructor: Katie Newell

gRilling WoRkSHoP:

PINOT expert Tom Dickson for an inforNOIR UNCORKED! Join wine

mative, fun evening of wine education as we focus on the pinot noir grape variety. When young, these wines have fruity characteristics; as they mature, they become complex. We'll learn all about this intriguing grape from Tom in his informal, user-friendly teaching style. (Wine Tastings, Cheeses, Breads & Crackers)

Thurs. 2/23/12 6:30-9:00 $60 Instructor: Tom Dickson

SAUCES, RUBS, MOPS AND MARINADES

The "Ultimate" Brunch Buffet

FlAvoRFUl WEEkEnd nigHTS AT THE CCkC

Homestyle Asian

Asian cuisine is fresh, flavorful and interesting, not to mention, healthy. Learn the fundamentals of Asian cooking from Executive Chef Matt Chatfield as we prepare Ginger Steamed Chicken (Chinese), Indonesian Fried Rice, Fresh Spring Rolls (Thai), Beef Bulgogi (Korean) and Pandan Pudding! Lots of handson practice and essential culinary skills to add to your cooking repertoire. (Dinner and Glass of Paired Wine)

Fri. 2/24/12 6:30-9:30 $80 Instructor: Matt Chatfield

If you don't have the seasonings right, you might as well not light up the grill. Chef Richard McPeake (the Master of "Que") takes you through the ABCs of preparing a great sauce, rub, mop and marinade. You'll learn all about buying, storing and using spices and Chef Richard will demo KC Style BBQ Sauce, Homemade Steak Sauce, "Your Own" BBQ Rub, and Vermouth Marinade. You'll make your own signature sauce and rub to take home. An essential class to round out your grilling and smoking repertoire. (Tasting and Take-Home Sauce & Rub)

Sun. 2/26/12 10:00-2:00 $65 Instructor: Richard McPeake

Barry and Meta West have gathered their favorite breakfast and brunch recipes and added an elegant spin to present the "ultimate" brunch buffet featuring Extraordinary Scrambled Eggs, Nutty Overnight French Toast; OvenBaked Sugared Bacon, Sausage & Wild Rice Casserole and Fizzy Orange Juice. They'll also share unique ideas for Easter tablescaping! (Tasting)

Sat. 3/3/12 10:00-12:30 $55 Instructors: Meta and Barry West

Lil' Kids in the Kitchen (Ages 5-8)

Trendy Spanish Tapas

Rise & Shine! It's Breakfast Time

Tiny Tots In The Kitchen (Ages 2-4)

Curious George and the Missing Bananas

Popular throughout Spain, tapas are appetizers that usually accompany Spanish sherry or Madeira. Alongside Executive Chef Sophia Chatfield you'll prepare Shrimp & Chorizo Tapas, Chickpea & Spinach Tapas, BaconWrapped Dates with Almonds, and Crispy Saffron Battered Eggplant with Herbed Yogurt Sauce. Did I say tapas are served with Spanish sherry or Madeira? Well then, we better taste some of that, too! (Tasting)

Mon. 2/27/12 6:30-9:00 $65 Instructor: Sophia Chatfield

Sat. 3/3/12 10:00-12:30 $80 per adult/child team Instructor: Margo Mikkelson

Get up sleepy heads! This morning we'll work in teams to make kid-friendly breakfast dishes including Stick Stacks (mini pancakes on skewers with cut-up fruit, dipped in syrup ...real kid pleasers!); Breakfast Cookies ­ a healthy, easy, make-ahead morning treat featuring whole-grain cereal flakes; and a breakfast smoothie that everyone will love! Bring your camera! (Tasting)

That mischievous monkey, Curious George, got into our kitchen last night and hid our bananas! We need all tiny chefs to join our "Banana Safari" as we search high and low for those lovely yellow fruits to use in our cooking class! Once we find them, we'll work as teams to make Chocolate-Dipped Frozen Bananas on a Stick, Banana & `Nilla Wafer Pudding Cups, and a mini loaf of Banana Bread to take home! Your tiny chef will learn how to follow instructions as they stir and whisk and crack an egg. We keep it simple and interactive so nobody nods off. Each child will go home with a special Curious George gift! (Tasting, TakeHome Mini Banana Bread and Special Gift)

Sat. 2/25/12 10:00-12:00 $75 per adult/child team Instructor: Diana Cooper

Low in Salt... Low in Fat... HIGH in FLAVOR!

FlAvoRFUl WEEkEnd nigHTS AT THE CCkC

Guess what? Food doesn't have to be coated in cream and butter to taste good! And it SURE doesn't need to be salted! Tonight's class can make a big difference in the way you cook, eat and live as you learn how to cook flavorful dishes without all that extra salt or fat. We'll make veggies irresistible as we learn to cook them a variety of ways such as oven-fried and water stir-fry and learn to make Turkey Scallopini two ways...Grilled and Pan-Fried (we love options!). So much more! This is a class for people who crave flavor and want to explore every (healthy) way to maximize it! (Tasting)

Tues. 2/28/12 6:30-9:00 $55 Instructor: Gerd Pauli

Homestyle Mexican: Viva Mexico!

Roll up your sleeves and garner some tried and true culinary skills from Chef Sergio as you learn to prepare favorite fiesta dishes: Horchata (traditional Mexican drink), Pollo Asado (spicy & flavorful chicken), Tortas (sandwich roll), Masa Sopes (cornmeal "boats" with flavorful fillings) and Bunuelos (a beautiful dessert). (Includes dinner and a south-ofthe-border libation)

Sat. 3/3/12 6:30-9:30 $75 Instructor: Sergio Lara

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Artisanal Farmstead Cheese-Making Workshop

The local farmstead cheesemakers from Green Dirt Farm are here to share the science and art of cheese-making in this 4-hour Artisanal Cheese-Making Workshop! Learn how to create handcrafted cheeses and garner the necessary skills and knowledge you'll need for making your own cheeses at home! Sample various cheeses and feel the "curds and whey" as we learn to make one of the Farm's most popular Camembert-style cheeses. Take home a Resource Guide plus a special gift all the way from France ­ your very own cheese mold! (Green Dirt Farm Cheeses available for sale after class; Tastings, Resource Guide and Cheese Mold)

Sun. 3/4/12 10:00-2:00 $125 Instructors: Sarah Hoffmann and Tony Glamcevski

home your sugar flower creations plus a handy resource guide. (Snacks)

Wed. 3/7/12 6:30-9:30 $65 Instructor: Sherrie Ortiz

With the folks from Green Dirt Farm

fULL-DA BACkY Y ArD SMokiNG BASiCS

with "Educator of Que" Chef Richard McPeake

Give us one day and we'll turn you into a "smoke master" at our ULTIMATE backyard smoking class! Cut years off the ole' learning curve as you roll in your own smoker and work alongside the master himself, Chef Richard McPeake and the talented Bruce Campbell , in a full-day class with student participation from start to finish. Learn to get the most from your own equipment and go home with complete confidence to cook absolutely great barbecue! We cover it all: ribs, pork butt, brisket, rubs, mops, fuel and more. Complete class description available online.

spring Farmers' Market Fever!

Cooking Fresh Veggies and Fruits for weight watchers

NOT-YOUR-ORDINARY SIDE DISHES

(with a healthy dose of goodness!)

Sick of the usual, "ho-hum" side dishes? Looking for recipes that are tasty, tried-and-true and healthy? It's a tall order but you've come to the right place because the "hum-drum" stops right here with a side dish menu bursting with flavorful offerings: Mushroom Barley Risotto, Caramelized Tomatoes, Roasted Butternut Squash, Veggie Quinoa and Bacon-Brussels Sprouts. You'll sample all these delicious sides along with some Dijon-Crusted Oven-Baked Chicken Tenders. (Tasting)

Sun. 3/4/12 10:00-12:30 $50 Instructors: Meta and Barry West

It's imperative that you learn to incorporate more vegetables and fruits into your diet in order to lose and/or maintain your weight and general health. This evening we'll demystify upcoming trips to the Farmers' Markets, show you how to select produce, and share brilliant recipes that will help you incorporate more fruits and vegetables into your diet. You can have it all ­ good food that is full of flavor AND healthy at the same time! Learn how to prepare Fresh Spring Pea Soup, tangy spring salads (with and without lettuce), flavorful vinaigrettes (you'll even take home a pint!), and a killer Asparagus Lemon Risotto. Recipes include nutritional info to help you stay on track. (Tastings and Pint of Take-Home Vinaigrette)

Thur. 3/8/12 6:30-9:30 $55 Instructor: Rachel Ciordas

Sun. 3/11/12 8:00-4:00 $249 Instructors: Richard McPeake and Bruce Campbell

(Includes all food products, wood, fuel, lunch and tastings. Add a "piggy-back" partner for additional $100 if you share same smoker, food products, wood and fuel. Don't worry ... you won't have to share your lunch cause we'll feed your "piggy back" partner! Call 913-341-4455 to register your "piggy-back" partner as this can't be done online.)

Flavorful Weekend nights at the CCkC

Junior Chefs

the California Vineyard kitchen

Cake Art: Decorating with Rolled Fondant!

take the Confusion out of "Fusian"

Asian Appetizers with a Global Twist

Give your next party an Asian theme with unique appetizers that combine elements of various culinary traditions with spectacularly flavorful results. These culinary gems are hard to categorize, fun to make, and impossible to resist: Crab Purses, Crispy Fried Sushi with Avocado Aioli, Wonton Shrimp in Soy Ginger Broth, Grilled Chicken Wings with Sriracha Yuzu Sauce, and Vietnamese Spring Rolls with Chinese BBQ Pork and Sweet & Sour Sauce. Let's get cooking ... Asian style! (Tasting)

Mon. 3/5/12 6:30-9:00 $55 Instructor: Sophia Chatfield

The very words "vineyard kitchen" inspire images of bucolic vineyards, ancient stone wineries and cool cellars where wines mellow in rows of oaken casks. California wine country is also a mecca for food lovers and tonight we'll pay homage to the cuisine of wine country as we prepare Asparagus Salad with Walnuts and Goat Cheese, Berkshire Pork Rack Chop with Port Wine Demi-Glace, Wild Mushroom Risotto Cakes, and Profiteroles with Vanilla Bean Cream and Chocolate Caramel Sauce. Of course, we'll pair the perfect California wine with our entrée. See you in the "valley!" (Dinner and Glass of Paired California Wine)

Fri. 3/9/12 6:30-9:30 $80 Instructor: Matt Chatfield

Is your kid mesmerized by all those cake challenges on television? Then bring your budding pastry chef here because today we have an incredibly FUN class that your kid is going to love. We'll work alongside award-winning cake decorator Celia Shea Thompson to learn all about rolled fondant: how to color it, roll it, drape it, smooth it, paint it, embellish it ... maybe even eat it! Everyone works on their own mini cake to take home. (Ages 9-14) (Snacks & Take-Home Cake)

Mon. 3/12/12 1:00-3:30 $55 Instructor: Celia Shea Thompson

Junior Chefs

Asian "Take-Out" Favorites

Cake PoPs 101

the art of sugar Flowers

Creating Gorgeous Roses, Rose Buds and Springtime Blossoms

Learn the fundamentals of making beautiful gumpaste flowers, leaves and arrangements with Cake Decorator Sherrie Ortiz as she teaches techniques to create gorgeous roses, rose buds, wired blossoms in Spring colors and, of course, the appropriate leaves to go along with these beauties. Once you know the basics, you'll be able to create an entire garden of flowers and leaves to enhance your cakes, buffet tables and centerpieces. Take

The big game is fast approaching! Show your team spirit by creating a bouquet of 6 cake pops of your favorite team! Choose from Tigers, Jayhawks or Wildcats ... and, yes, you can do 3 and 3 if you live in a "house divided!" With a little cake, a bit of icing, some dipping chocolate and clever decorations, you can create cake pops for any occasion! Dribble on over for one slam-dunk of a great class! (Tasting and Six Take-Home Cake Pops) NOTE: Please call us at 913-341-4455 to let us know if you prefer to make Tigers, Jayhawks or Wildcats (or write it in the comments section of the online registration for this class) so we'll have the right colors of chocolate ready for dipping!

Sat. 3/10/12 10:00-12:30 $65 Instructor: Celia Shea Thompson

March Madness Cake Pops!

How about some homecooked Asian food for lunch? Yeah, we think it sounds good, too! Send your young chef over to The Culinary Center for an interactive Asian cooking class with Executive Chef Matt Chatfield where the kids will learn how to make some all-time take-out favorites including Crab Rangoon, Chicken Teriyaki with Fried Rice, Bok Choy with Hoisin Sauce, Chinese Almond Cookies and some yummy Bubble Tea. They'll have the recipes (and know-how) to recreate these dishes at home for you! (Ages 9-14) (Lunch)

Tues. 3/13/12 10:00-12:30 $50 Instructor: Matt Chatfield

MORE Creative Fish catch! We've "reeled in" Chef Gerd Cookery What a

Pauli to teach some fabulous techniques of fish cookery that will be useful to you for all your cooking (and entertaining!) days. Learn loads of tips and tricks as he walks us through cleaning a salmon filet and then shows us how to "cedar plank" that salmon with roasted

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vegetables. We'll learn how to make Seared Sea Scallops with a Balsamic Reduction, Wilted Spinach and Sumac Carrots plus Tilapia en Papillote. (I think we're gonna need a bigger boat! "Jaws" reference for you movie buffs.) (Tastings)

Tues. 3/13/12 6:30-9:00 $65 Instructor: Gerd Pauli

(check out Creative Fish Cookery on 1/17)

knife skills. Next, we'll learn to make HomeMade Chicken Enchiladas and tasty Spanish Rice, all the while learning basic cooking skills. For dessert we'll make a surprise traditional Mexican dessert that has cinnamon as its main flavor. Grab your maracas and join in some Mexican fiesta fun! (Lunch) (Ages 9-14)

Fri. 3/16/12 10:00-12:30 $55 Instructor: Laura Laiben

"deglaze"...all about reductions and more as you make Fresh Portabella Marsala Wine Sauce, Smitane Sauce (Lemon Sour Cream Sauce); and Balsamic Red Wine Butter Glaze. (Tasting)

Wed. 3/21/12 6:30-9:00 $60 Instructor: Richard McPeake

GiRls' NiGHt Out!

It's SPRING BREAK and there's NO SCHOOL today so join us in our kitchen for some pie-making fun!

The Sauté Workshop I

Junior Chefs

Fundamentals oF Cooking:

Old-Fashioned Pie-Making with CCKC "Main Dish" Laura Laiben bakers make their own Today our young

apple pie from start to finish ... from scratch! The kids will learn the fundamentals of making versatile pastry dough that can be used for both sweet and savory dishes, plus valuable kitchen skills including proper measuring techniques and important baking tips. Each student creates their own apple pie, ready to take home and bake! (Bring a round pie pan to class.) (Tasting and Take-Home Ready-to-Bake Apple Pie) (Ages 9-14)

Wed. 3/14/12 10:00-12:30 $55 Instructor: Laura Laiben

(also offered on 1/16)

If you want to learn the art of sauté, you have to actually get in there and DO IT! No one believes that more than Chef Jesse Vega. He has designed a high hands-on class to learn the art (and science) of sauté! He teaches technique ... you break out to your hands-on station and practice it ... then it's repeated several times more. It's a non-stop evening of cooking and sampling as we prepare classic sauté dishes such as Sautéed Mushrooms, Grilled Onion Medley with Grilled Beef Medallion, Sautéed Vegetable Medley, Sautéed Chicken Breast with Chardonnay Pan Sauce, Sautéed Spinach, Sautéed Kale with Balsamic Vinegar, and Sautéed Tilapia with Lemon, Capers and White Wine. (Tasting) (Sauté Workshop II is offered on 5/1/12; you do not need to take these courses in order.)

Mon. 3/19/12 6:30-9:00 $60 Instructor: Jesse Vega

"Skinny" Cocktails and Guilt-Free Appetizers

Love to indulge in a night out but wracked with guilt over the calories? Lighten up with a fresh approach to an evening out as Rachel Ciordas shows us how to imbibe and entertain ... without the calories! Learn to make "Skinny" Margaritas, Daiquiris, Mojitos, Cosmos, Sangrias, Mudslides and more! Get the "skinny" on the latest light mixers and low-cal alcohol options, and learn how to use fresh fruit and syrups to achieve dynamic flavor profiles! Rachel will also show us how to make her favorite calorie-conscious appetizer dishes (including complete nutritional info). (Includes several cocktail tastings and heavy appetizers)

Thurs. 3/22/12 6:30-9:00 $60 Instructor: Rachel Ciordas

FlAvORFul WEEKENd NiGHts At tHE CCKC!

Healthy Family Cooking

BBQ'N WITH BOOZE

A "Spirited" Menu For Spring

Junior Chefs

Cake "Shooters"

We couldn't think of anything more fun to entertain the kids during Spring Break than a class that lets them not only learn to bake a cake from scratch, but also to "play" with icing and sprinkles! Today we'll learn to make Cake "Shooters" ... clear tubes filled and layered with colorful cake, delicious frosting and irresistible sprinkles. We'll learn baking, measuring and teamwork skills and everyone will make and take home 4 Cake "Shooters." (Ages 9-14) (Tasting and 4 Take-Home Cake "Shooters")

Thur. 3/15/12 1:00-3:30 $55 Instructor: Celia Shea Thompson

Few people understand the importance of eating healthy better than our Executive Chef Matt Chatfield. This guy has more energy, stamina, and "get-up-and-go" than 4 or 5 of us put together. How does he do it? Fuel. He's been a chef for 14 years and strives to perfect the art of healthy cooking for himself and his family. Get ready to learn all kinds of techniques for healthy cooking as we discover Matt's Favorite Healthy Family Recipes: Market Greens with Raspberry Vinaigrette, Yukon Gold Oven Fries with Spanish "Ketchup," Chef's "450 Chicken" with Apricot Chutney, and Fresh Berries with Balsamic and Crème Fraiche. (Tasting)

Tues. 3/20/12 6:30-9:00 $55 Instructor: Matt Chatfield

Bruce Campbell, the food and beverage guy, is back with fabulous barbecue recipes and fundamentals utilizing beer, liquor and wine: Beer & Bacon Queso Fundido, Bourbon & Brown Sugar Planked Salmon, Grilled "Carib'bq" Shrimp, Smoked Amaretto Sweet Potatoes and Grilled Pound Cake with Pineapple Salsa & Tequila Whipped Cream. Learn cocktail mixing skills and beverages like the "Corona Limeade" and "Bourbon Apple Infusion." (Tasting)

Fri. 3/23/12 6:30-9:30 $75 Instructor: Bruce Campbell

(Look for the "original" BBQ'n with Booze class on 1/20 or 4/13!)

OuR MOst POPulAR sERiEs!

Junior Chefs

PAN SAUCES

with a Healthy Twist!

La Fiesta Mexicana!

Quick, Rich & Savory Additions to Your Cooking Repertoire

HealtHy kitCHen BasiCs ­ Weekend Boot Camp

We'll do the "whole enchilada" in this class starting with a key ingredient to Mexican cooking ... Salsa! Let's learn how to make it fresh and practice some very simple but important

Elevate your cooking to a new level with the rich and savory pan sauces you'll learn to make this evening. With just a handful of ingredients and in just a matter of minutes, you can create an impressive sauce that will take your dish over the top! Learn about "fond"...how to

Give Us a Weekend ­ We'll Turn You Into A Healthy Cook!

You'll have The Luck of the Irish on St. Patrick's Day, Saturday, March 17th at The Culinary Center of Kansas City!

We'll have some free tastings of great Irish fare! And give out the recipes just cause we care. If you're wearin' some green, then we want you to know, In the pot under the rainbow, your name it will go. And from that pot we shall pluck, one leprechaun with such luck, To win a prize grand as can be: a cooking class to take for free!

Come visit us on St. Patrick's Day (Sat. 3/17) for free tastings of Irish fare. Wear green and your name goes into a drawing to win a free cooking class!

Our Kitchen Basics ­ Weekend Boot Camp continues to be our most popular cooking series ever. Now we have tweaked it to respond to many of our students' requests for a course that focuses on healthier foods and healthier methods of cooking. This 2-day "cook-athon" features delicious recipes that promote health, vitality and energy while teaching you the fundamentals of cooking. Learn from the consummate culinary instructor, Chef Gary Hild ... dedicated to teaching you how to cook, eat and live better. Give us a weekend, we'll turn you into a HEALTHY cook. It's that simple. (Tastings; lunch Sat. and Sun.; graduation certificate) (Class size limited)

Sat. 3/24/12 9:00-4:00 Sun. 3/25/12 9:00-4:00 Fee for both days: $465 Instructor: Gary Hild

(also offered on 1/14; check out our Kitchen Basics ­ Weekend Boot Camp on 2/18 or 5/5)

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Backyard entertaining from Your grill

The Vegetarian Kitchen

Party-Startin' "finger foods"

Take your entertaining to a new level by attending this 4-hour information-packed class as Chef Richard McPeake teaches you how to create easy pary-startin' "finger foods" on your grill. You'll learn much about grilling as we explore all the essential techniques: proper timing, grilling styles, grill roasting and more! And what's a grill party without some cool libations? Beverage Baron Bruce Campbell will teach you some great new drinks that pair perfectly with our menu of Sticky Finger Grilled Chicken Wings, BBQ Cracker Crust Chicken Pizzas, Thai Chicken Satay, Mini World's Best Burgers, and Turkey Bombay Sliders. Let's get this grill party started! (Tasting)

Sun. 3/25/12 10:00-2:00 $80 Instructors: Richard McPeake and Bruce Campbell

Chef Gerd Pauli leads us on a culinary exploration of vegetarian cooking. A properly planned vegetarian diet can satisfy the nutritional needs for all stages of life and many studies have shown that vegetarianism can lower risks of cancer and heart disease. Chef Gerd will teach us all about cooking with vegetables, including blanching, sautéing and roasting techniques; the best vegetarian stock (and its uses); proper balance in your vegetarian dishes; and making the most of this nutrition lifestyle. We'll learn as we prepare Spinach and Leek Fritters, Sauteed Kale with Fennel, Braised Balsamic Red Beets, and a Breakfast Quiche made with Quinoa, Spinach, and Fresh Thyme. (Tasting)

Tues. 3/27/12 6:30-9:00 $55 Instructor: Gerd Pauli

hats oFF to "the hat!"

A Culinary Tribute to Kansas City's Legendary

Fedora Café!

A Croissant Is A Beautiful Thing

Learn to Make Homemade Croissants!

Homemade Gluten-Free Egg Noodles, Sauce and Noodle Kugels

Celebrate national noodle Month

I don't know about you but I actually stand in front of the bakery case staring at the croissants ... those beautiful, flaky, golden, crescent-shaped pastries. Considered elusive even to the seasoned baker, I didn't think they were within my reach skill-wise until Eileen Usovicz (Clock Tower Bakery) told me that it WAS possible and that she would teach a class on making croissants. I was thrilled! Tonight we'll learn how to make and bake croissants ... step by step, garnering much knowledge about flours and yeast and butter along the way. We'll take croissants (and dough) home! I'll see ya there because there's no way I'm missing this class! (Tasting, Take-Home Croissants and Dough)

Mon. 3/26/12 6:30-9:00 $65 Instructor: Eileen Usovicz

Noodle this! March is National Noodle Month so, of course, we're making oodles of noodles ... the gluten-free way! Learn to create tasty gluten-free Egg Noodles, velvety Alfredo Sauce, and Noodle Kugel - a "pie" made from egg noodles that can be sweet or savory! We'll explore both variations and create a small Noodle Kugel to take home and bake! Noodle on that and then go register for this informative, fun and tasty class! (Tasting and Take Home Mini Noodle Kugel)

Tues. 3/27/12 6:30-9:30 $55 Instructor: Sherree Ross

FlavorFul Weekend nights at the CCkC

Cooking For Couples:

Italian trattoria "For two"

Those of you who know what I mean when I call this KC tradition "The Hat!" will know how good this class is gonna be! How often do you get the chance to go back and dine on the dishes you thought were gone forever from a restaurant that was celebrated as one of the Top 10 Bistros in America! To take this once-in-a-lifetime dining experience into the realm of extraordinary, we have Chef Richard McPeake in the kitchen to prepare these treasured dishes for us. Chef Richard is the chef who designed the menus and signature dishes for the original Fedora's on the Country Club Plaza (among other legendary restaurants). He's bringing back your favorite treasured Fedora's dishes: Classic Minestrone Soup, Fedora Salad of Radicchio, Watercress, Spinach, Mixed Greens and Thin Fennel with Roasted Shallot Vinaigrette; Lobster Tortelloni, and Pan-Seared Roasted Pork Tenderloin with Fresh Cider Sauce and Roasted Garlic Mascarpone Potatoes. You'll want to visit our Signature Coffee Bar as dessert is served: Fedora's Profiteroles Glaze with Vanilla Bean Ice Cream and Homemade Hot Fudge Sauce. We hope you'll join us (with hat in hand perhaps??) for an evening of excellent cuisine, fond food memories and friendly Kansas City faces. Dinner includes a short culinary demonstration by Chef Richard as he regales us with stories that only he knows ... insights to how these dishes came about and some behind-the-scenes secrets that we hope he'll share. You'll enjoy a glass of perfectly paired wine with your entrée and take home ALL the recipes from tonight's incredible menu.

(Includes gratuity, tax, full dinner, recipe booklet, glass of paired wine with dinner, and a culinary demonstration. Warm welcome and unique venue at no additional charge! Additional paired wines and full bar also available.) Note: Private rooms available for groups of 12 to 45.

In The Kitchen With Jasper:

Anup your sleeves and grab your apron Italian Sunday Dinner Roll

because tonight YOU'RE doing some of the cooking alongside Chef Jasper Mirabile. Although it's Monday night, we'll be preparing a classic "Italian Sunday Dinner" featuring Bolognese Ragu, Roasted Stuffed Peppers, Tagliatelle pasta, Roast Chicken, Olive Oil Biscotti, Nana's Peaches in Red Wine and a Homemade Italian Liqueur. We'll end the evening around the table together ­ dining and celebrating our success. (Dinner and glass of paired wine)

Mon. 3/26/12 6:30-9:00 $70 Instructor: Jasper Mirabile, Jr.

Celebrate the cuisine of authentic Italian trattorias and discover how the humblest of ingredients often produce the tastiest dishes. Working alongside Executive Chef Matt Chatfield, you'll learn to prepare incredible Italian recipes: Crostini alla Romama, Tuscan Cannellini Soup, Pork Milanese, and for dessert, Citrus Semifreddo. Buon Appetito! (Includes cooking class, dinner and a glass of paired Italian wine)

Fri. 3/30/12 6:30-9:30 $155 per couple Instructor: Matt Chatfield

Sat. 3/31/12 7:00-9:30 p.m. $80

neW!

You know you love `em ­ those warm, gooey, melt-in-your-mouth gems that fill the house with incredible aromas! Learn how to make the perfect cinnamon roll as culinary instructor Mari Ruck shows you how it's done ­ from start to finish! Discover secrets to making and baking cinnamon rolls as Mari demonstrates everything and breaks it down into "bite-size" details so you can go home and whip up a batch of your own rolls! (Tasting)

Sat. 3/31/12 10:00-1:00 $55 Instructor: Mari Ruck

The Art of the Cinnamon Roll

outstanding Grilled Appetizers and Cocktails!

...with BBQ & Libation Baron Bruce Campbell

Learn important culinary and grilling techniques as award-winning BBQ'er Bruce Campbell teaches a party patio menu that is perfect for entertaining and SURE to be a hit at your next gathering: Grilled Asparagus Wraps, Sonoma Cheese Torte, Caprese Kabobs, Planked Mini-Mock Crab Cakes, a variety of Bruschettas, an assortment of Grilled Stuffed Peppers PLUS some "spirited" libations: Strawberry & Basil Mojitos, the "Smiling Arnold Palmer," Triple Citrus Infusion, "Springria," and great suggestions for "Patio Wines." We're pretty sure Bruce's outdoor party class will be tremendously popular ... don't wait to sign up! (Tasting)

Thurs. 4/5/12 6:30-9:30 $60 Instructor: Bruce Campbell

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special holiday adult/Child Class

Hippity Hop W orkshop

Healthy Snacks from Scratch

the ultimate "divine diva" Cake

Make Your Very Own Decorated Easter Cake and Treats!

Join us for our sixth annual Easter Decorating Party where you create your own fully decorated two-layer Easter Basket Cake complete with "grass," a colorful "handle" and yummy treats! We'll enjoy "Carrot" Juice and "Sweet Tweets" while we decorate. (Tastings and Snacks)

Sat. 4/7/12 10:00-12:30 $75 for ea. adult/child team $50 for ea. add'l. child under 10 $55 for ea. add'l. adult Instructor: Easter "Egg-Head" Diana Cooper

Got Kids? Love snacks? Got kids who love snacks? It gets tricky trying to keep the kids (and yourself) away from those "not-so-goodfor-you" temptations! Katie Newell wants her two little girls to be able to have snacks but isn't so keen about what ingredients are inside those store-bought goodies. So, she makes her own very tasty, healthy snacks and shares her favorite recipes with us tonight: Homemade Graham Crackers, "Give-MeMore" Granola, and Blueberry Cream Cheese Muffins. Katie will also offer great tips on how to adapt your family's favorite snack recipe to create a healthier version! (Tasting)

Mon. 4/9/12 6:30-9:00 $50 Instructor: Katie Newell

Creating Outrageous & Whimsical Specialty Cakes

(each fee includes an Easter cake to decorate and take home; min. age of 5)

Tiny Tots In The Kitchen (Ages 2-4)

Toy STory AdvenTureS!

inTroducTion To KniFe sKills

Learn, step by step, how to create outrageous and whimsical cakes as we work alongside award-winning Cake Decorator Celia Shea Thompson to create our very own mini "Divine Diva" Purse Cake. In this 4-hour power-packed class, you'll learn all the techniques and secrets to sculpting a cake and covering it with rolled fondant. From prep to coloring, rolling, texturing, painting and embellishing ... you'll DO it all today! (Includes light lunch and take-home mini purse cake)

Sat. 4/14/12 10:00-2:00 $80 Instructor: Celia Shea Thompson

It's a Toy Story Adventure for our littlest chefs as we make Woody's "Rootin' Tootin' Root Beer Floats," decorate Buzz Lightyear Rocket Ship Cookies (which will take you to "Infinity and Beyond!"), and give a nod to Mr. Potato Head at our "build-your-own-Mr. Potato Head" station! Ssshhh ... don't tell Hamm, but we're also going to make "Pigs in a Blanket" (what he doesn't know won't hurt him!). We'll keep it lively and fresh and each tot receives a Toy Story toy to take home! (Tastings, TakeHome Cookie Dough and Tot-Size Toy)

Sat. 4/7/12 10:00-12:00 $75 per adult/child team Instructor: Margo Mikkelson

Learn all about knives including basic "cuts" known by all good cooks. We'll discuss how knives are made; how to choose a knife; sharpening and storage. Hands-on experience under the tutelage of Chef Gerd Pauli. (Bring your own knives or use ours.) A must for all those serious about cooking. (Snacks)

Tues. 4/10/12 6:30-9:00 $55 Instructor: Gerd Pauli

(also offered on 1/25)

gills on the grill

Grilling fish & Seafood

UnCorked! A primer on White Wines

the executive Chef's Private table

Reserved for VIPs and special friends, The Chef's Table gets you up close and personal so the Chef can pamper and bedazzle his guests. Your table, brimming with hand-selected Artisanal Cheeses and Fresh Market Baked Breads, awaits you in our intimate "Santa Fe Kitchen." It's the best dinner and cooking class experience we have to offer ­ outstanding service, a unique venue, and a multi-course dinner with each dish demonstrated, plated and served personally by Executive Chef Matt Chatfield: Melon Salad with Almonds, Prosciutto, Balsamic and Thai Basil; Crispy Apricot Glazed Seared Pork Belly over Squash Risotto; Yukon Gold Patatas Bravas with Spanish Red Sauce; and exquisite Pan-Roasted Eye of Ribeye with Caramelized Shallots and Red Wine Jus. We'll finish our feast of a dining experience with a beautiful selection of Belgian and Colombian chocolates for dessert. (Dinner; course-by-course culinary demo; glass of paired wine served with each course; recipes; and our Signature Coffee Bar. Romantic ambiance, excellent service and unique venue at no additional charge! Full cash bar is available as well this evening.)

Sat. 4/7/12 6:30-9:30 $130 Instructor: Executive Chef Matt Chatfield

An Epicurian's Spring Menu

Learn about white wine grape varietals and the wines made from them ­ from Chardonnay to Sauvignon Blanc ... Viognier to Pinot Grigio and more. We'll learn everything from storage to serving temperatures and apply classic tasting techniques to compare and contrast the wines. Wine expert Tom Dickson gives us all the tools we need to buy, enjoy and appreciate wines. (Wine Tastings, Cheeses, Breads & Crackers)

Thurs. 4/12/12 6:30-9:00 $60 Instructor: Tom Dickson

Learn how to perfect your ability to cook fish and seafood on a grill PLUS how to buy it, store it, trim it, sear it, blacken it ... you get the idea! Recipes include Seared Ahi with Cool Sesame Noodles, Char-Grilled Swordfish Steaks with Fresh Herb Butter, BBQ Spiced Grilled Salmon, Blackened Tilapia Fillets with Jalapeno Relish and Grill Roasted Oysters. (Tasting)

Sun. 4/15/12 10:00-2:00 $75 Instructor: Richard McPeake

The Art of The Cookie

Flavorful Weekend nights at the CCkC

BBQ'n WitH BooZe reciBruce Campbell teaches us barbecue

Ok, so everybody has made a batch of cookies before, but were they the best they could be? Did they melt in your mouth? Ultimate question: Would Martha be proud? Join Mari Ruck for a class on the fundamentals of perfect cookie-making ­ basics you'll use for ALL future cookie adventures. You'll learn much as Mari demonstrates The PERFECT Chocolate Chip Cookie, Soft Molasses Cookies and Cashew Crunch Cookies! (Tasting ... with milk, of course!)

Sun. 4/15/12 10:00­12:30 $55 Instructor: Mari Ruck

pes utilizing beer, liquor and wine. One of the most popular classes in our Midwest Barbecue Institute Program! Learn how to pair beer and wine with barbecue as we prepare: Honey Bourbon Pork Loin, Beer Butt Chicken, Beef Burnt Ends and Grilled Pineapple with Dark Rum. We'll also learn some cocktail mixing skills and some great beverages like the "BBQ BLM" and "Caribbean Cape Cod." (Tasting)

Fri. 4/13/12 6:30-9:30 $75 Instructor: Bruce Campbell (also offered on 1/20)

FundamenTals oF cooKing:

Old-Fashioned Pie-Making

Discover Kitchenology, a culinary retail shop offering serious culinary retail therapy for your cooking and entertaining "addiction."

One of my fondest memories ... and truly the heart of the reason I opened The Culinary Center 14 years ago, is working alongside my grandmother as she taught me her coveted pie-making recipe. I love to teach this class because I feel like a little bit of grandma goes home with each of you. So join me, "Main Dish" Laura Laiben, and learn how to make your very own apple pie from start to finish ... just like grandma. You'll take your ready-tobake pie home. Imagine the luscious aroma of apple pie as it wafts through your home! (Bring a round pie pan with you.) (Tasting and Take-Home Apple Pie)

Mon. 4/16/12 6:30-9:00 $55 Instructor: CCKC "Main Dish" Laura Laiben

with CCKC "Main Dish" Laura Laiben

APRIL

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Fundamentals oF Cooking:

Exceptional Biscuits, Scones & Muffins

CAKe DeCoRATINg 102:

Intermediate Techniques

NeW! CAKe DeCoRATINg

We're firing up the ovens and digging out the rolling pins for a fun-filled evening of baking with Chef Matt Chatfield. Elevate your baking skills as you learn to make Chef's Crisp and Tender Buttermilk Biscuits, the "Best Dang Muffins You've Ever Had" with Streusel Topping, and Blueberry White Chocolate Scones. Learn variations and freezing tips, too. Take home some baked treasures to share with family and friends. (Tasting and TakeHome Baked Goods)

Tues. 4/17/12 6:30-9:30 $60 Instructor: Matt Chatfield

More cake decorating techniques including borders, basketweave, torting, ganache glaze and creating beautiful icing roses. (Cake Deco. 101 is not a pre-requisite to this class.) (Light lunch and a take-home mini cake)

Sun. 4/22/12 10:00-2:00 $68 Instructor: Diana Cooper

(Also offered: Cake Decorating 101 on 4/21)

A Celebration of Spring with Daffodils Galore!

SMoKINg 101:

The "Art of Smokology"®

Join competition champion and accomplished chef, Richard McPeake (a/k/a Educator of "Que") and Bruce Campbell (the Food & Beverage Guy), as they share their extensive experience in this power-packed 4-hour class that has become a staple in our Midwest Barbecue Institute Program. We cover all the basics from fuel types to meat selection; "smoke rings" to dry rubs! Incredible recipes include Smoked Crimini Mushrooms, Award Winning Rib Stars Baby Back Ribs and more! (Tasting)

Sun. 4/22/12 10:00-2:00 $80 Instructors: Richard McPeake and Bruce Campbell

(also offered on 1/8)

Spring is popping up all over and the daffodils are in bloom ­ especially here at The Culinary Center as cake decorator Sherrie Ortiz shows us how to create a darling 2-layer cake bursting with sugar flower Daffodils! Learn how to stack and ice your cake and the magical techniques used to create beautiful, delicate Daffodils. You'll take these newfound skills home along with your very own cake masterpiece! (Snacks and Take-Home Cake with Sugar Flower Daffodils)

Tues. 4/24/12 6:30-9:30 $65 Instructor: Sherrie Ortiz

Flavorful Weekend Nights at The CCKC

Spring in Sonoma Valley Wine Country

A Wine Dinner to Awaken The Senses

Raising the Salad Bar: Sensational Salads

The clear air and vineyards come alive with color and possibilities ­ welcome to Sonoma Valley wine country in Spring! This evening we'll learn to prepare a feast that showcases the culinary bounty of Sonoma wine country: Scallop & Crab Cakes with Yuzu Avocado Aioli, Pan-Seared KC Strip with Coffee Rub, Crispy Garlic Roasted Fingerling Potatoes, Sauteed Springtime Asparagus, and Ghirardelli Molten Chocolate Cakes with Espresso Crème Anglaise. We'll pair a beautiful Sonoma Valley wine to enjoy with our dinner! (Dinner and glass of paired wine)

Fri. 4/20/12 6:30-9:30 $80 Instructor: Matt Chatfield

FRESH Market Cooking

Chef Gerd Pauli, a master in the art of saladmaking, is here to share some of his favorite recipes: Fruity Citrus Salad with Tangy French Dressing; Spinach Salad with Tarragon Vinaigrette; Classic Caesar Salad; Thousand Island Dressing; Ranch Dressing; and some wonderful oil & vinegar concoctions. You'll discover endless possibilities and variations so you can personalize them to your own tastes at home! We'll even make and take some salad dressing home! (Tasting and Take-Home Salad Dressing)

Tues. 4/24/12 6:30-9:00 $55 Instructor: Gerd Pauli

with Executive Chef Sophia Chatfield

CAKe DeCoRATINg 101:

Beginning Techniques

Learn the fundamentals of cake decorating: pan prep, baking temps and times, leveling, "crumb-coating," and smoothing. We'll practice stars, drop flowers and leaves and you'll decorate your own take-home mini-cake! (Light lunch and take-home mini cake)

Sat. 4/21/12 10:00-2:00 $68 Instructor: Diana Cooper

(also offered: Cake Decorating 102 on 4/22)

Your garden, local farmers' markets, and grocer's produce department will soon be brimming with beautiful fruits, vegetables and herbs. Intrigued by the likes of fennel, shallots and chard but stumped on how to use them? Never fear! Alongside Executive Chef Sophia Chatfield we'll learn as we prepare Mushroom Risotto with Grilled Fennel, Tomato Salad with Fresh Basil and Goat Cheese, Marinated Grilled Vegetables, and Apple Struesel with Phyllo. Discover the best cooking techniques to use, what to look for at the markets and how to get the most from your fresh produce. (Tasting)

Mon. 4/23/12 6:30-9:00 $55 Instructor: Sophia Chatfield

Spring Into Some Fantastic Desserts for weight watchers

In The Kitchen With Jasper:

Temptation lurks around every corner doesn't it? Just say "NO" and head over to The Culinary Center to learn NEW dessert recipes that you can say "YES" to without the guilt! Culinary instructor Rachel Ciordas is bubbling over with enthusiasm to share her inspiring weightloss story, healthy cooking techniques, and these great recipes: Creamy Lemon Pie, Pineapple Ginger Upside Down Cupcakes, Decadent Chocolate Trail Mix Cookies, and her Lightened-Up Super Decadent Mousse. Recipes include complete nutritional information. (Tasting)

Wed. 4/25/12 6:30-9:00 $55 Instructor: Rachel Ciordas

Tiny Tots In The Kitchen (Ages 2-4)

Jasper's Italian Steakhouse

Dora & Diego and the Great Chocolate Adventure!

featuring NEW Tuscan-Inspired Recipes!

gRILLS goNe ToTALLY WILD!

A very fun and very new class for our littlest chefs and their adult cooking partners! Join Dora, Diego and the gang as they try to outsmart that sneaky fox, Swiper in our Great Chocolate Adventure! Help Dora find the treasure (a tot-sized gift for your little one to take home!) by following clues and whipping up chocolate treats: Tricky Dessert Tacos, Chocolate Cake Pops, and real Mexican Hot Chocolate! We'll learn a fun hot chocolate song that makes it taste "excellente!" (Tastings and Tot-Sized Gift)

Sat. 4/21/12 10:00-12:00 $75 per adult/child team Instructor: Margo Mikkelson (also offered on 2/11)

Think 1950s: a little Frank on the hi-fi, redleather banquettes, a talented Italian chef in the kitchen... and an Italian Steakhouse! Okay, so we may not have the hi-fi turning but you won't miss it once you experience traditional Italian Steakhouse fare prepared by Chef Jasper: Lobster Cappuccino; Florentine Garne Cruda; Creamy Roasted Tuscan Garlic Salad Dressing; Creamed Spinach; Bistecca Fiorentina with three unique sauces: Salsa Verde, Piazziola and Porcini Mushroom Sauce; Italian Gratin Potatoes Tre Formaggio; Steakhouse Bread; a "surprise" pasta recipe, and Chocolate Cannoli served with Blood Orangecello ... a sweet ending to this delightfully delicious Spring evening. Buon appetito! (Tasting)

Mon. 4/23/12 6:30-9:00 $70 Instructor: Jasper Mirabile

Girls-Only Hands-On Grilling Class

This ain't no "ordinary" girls' night out so be prepared for something different and REALLY fun as Bruce Campbell hosts this interactive "Grills Gone Totally Wild" class! Don an apron (why not bring your cutest apron with you?) and cook alongside this award-winning BBQ pro to learn the basics of grilling (fire-building, heat zones, etc.) as we prepare Grilled Caesar Salad, Margarita Chicken with Grilled Mexican Corn, Sweet Potato Gratin with Smoked Chiles, and Planked Berry Cobbler. PLUS new cocktail recipes: Passion Fruit Batita, Spiced Rum Infusion, and Pomegranate Margaritas! (Dinner and Cocktail Tastings)

Thurs. 4/26/12 6:30-9:00 $65 Instructor: Bruce Campbell

MaY

GRILLING 101:

KeY:

Hands-On

Limited Hands-On

Demonstration

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The Thrill of GrillinG

oUR Most PoPULaR seRIes!

Kitchen Basics ­ WeeKend Boot camp

Give Us a Weekend, We'll Turn You Into a Cook!

One of the most popular classes in our Midwest Barbecue Institute Program! We leave no briquette unturned when it comes to home grilling: gas vs. charcoal; proper fire temps; marinating; choosing the right meats and fish; and plank grilling. Recipes include Tuscan Porterhouse Roast, Planked BBQ Spiced Salmon, Lemon & Herb Marinated Grilled Chicken Breast, Grilled Italian Sausage, Sauteed Portabellas with Fresh Rosemary, and Grilled Bruschetta with Balsamic Tomatoes. (Tasting)

Sun. 4/29/12 10:00-2:00 $80 Instructors: Richard McPeake and Bruce Campbell

(also offered on 2/19)

Here's the winning cookie recipe we chose for the KC Star's 2011 Cookie Contest!

Thanks to Dawn Smith from Shawnee, KS.

Become a culinary weekend warrior in this high-value, 2-day "cook-a-thon" where you'll learn the basics of cooking ­ knife skills, braising, pan-sauteing, sauces, vegetables, salads, desserts and more from the consummate culinary instructor, Chef Gary Hild. An excellent holiday gift! (Tastings; lunch Sat. & Sun.; graduation certificate) (Class size limited)

Sat. 5/5/12 9:00-4:00 Sun. 5/6/12 9:00-4:00 Fee for both days: $465 Instructor: Gary Hild

(also offered on 2/18; check out our NEW Healthy Kitchen Basics ­ Weekend Boot Camp on 1/14 or 3/24)

The Sauté Workshop II

Chef Jesse Vega says that if you want to learn the art of sauté, you have to actually get in there and DO IT! In this high hands-on class, you'll learn technique, break out to your handson station and practice it ... then it's repeated several times more. It's a non-stop evening of cooking and tastings and we'll learn as we prepare classic sauté dishes: Sautéed Portabella Mushrooms in Balsamic Butter Sauce, Pan Sautéed Beef Fillet with Steak Diane Sauce, Peppered Salmon Fillet with Rusty Nail Cream Sauce, Spinach Alfredo, and Shrimp Scampi. (Tasting) (Sauté Workshop I is offered on 3/19; you do not need to take these courses in order.)

Tues. 5/1/12 6:30-9:00 $60 Instructor: Jesse Vega

Parties, Potlucks and Picnics for weight watchers

Zesty Cranberry Cookies

Makes 4 dozen cookies Ingredients: 1 cup butter, softened 1 cup white sugar ½ cup brown sugar 1 egg 1 teaspoon orange zest 2 tablespoons orange juice 2½ cups flour ½ teaspoon baking soda ½ teaspoon salt 2 cups cranberries (dried) ½ cup pecans Preheat oven to 375 degrees F. Cream butter and sugars until smooth. Add egg, zest, juice and mix well. In a separate bowl, combine dry ingredients: flour, baking soda and salt. Stir together. Add dry ingredients to creamed mixture, stirring until well blended. Add cranberries and nuts, gently stirring into mixture by hand. Do not beat. Dough works best if chilled before baking, but this recipe can be baked immediately. Drop spoonfuls of cookie dough on baking sheet, several inches apart. Bake for 10 to 12 minutes until bottom is light golden brown. Remove from oven and let cookies cool on baking sheet for a few minutes before removing to cooling rack. Cookies are fragile while warm, but firm up nicely as they cool. After cookies cool, dip top of cookie into glaze (recipe follows) or drizzle glaze over the top of cookies. Let set until glaze hardens. Enjoy! Dawn strongly recommends using silicone baking sheets or parchment paper for all cookie baking! Glaze Ingredients: 1/2 teaspoon grated orange zest 2 tablespoons orange juice 1 cup powdered sugar Red food coloring, if desired Add juice and zest to powdered sugar and stir until smooth. (Add more juice, if necessary, to reach desired consistency.) Add 1 drop of red food coloring to make light pink glaze.

Summer is full of gatherings, potlucks and picnics and just because you're watching your weight, doesn't mean you should miss out on all the fun! Learn how to make healthy dips, sides and finger foods that travel well (for parties on-the-go) and can be made ahead of time (to get you out of the kitchen faster): Smoky Avocado Dip with Homemade Baked Tortilla Chips, Savory Chicken Skewers with Creamy Dipping Sauce, Zesty French Potato Salad with Capers, a Cole Slaw that won't pack on the pounds, and Cheesy Corn Casserole! Your take-home recipe booklet includes complete nutritional information. (Tasting)

Sat. 5/5/12 10:00-1:00 $55 Instructor: Rachel Ciordas

PaRtIes, soIRees, aNd CeLebRatIoNs

How to Plan a Party or Other Life Celebration with Larry Wheeler from

The Intercontinental Hotel, Kansas City

Flavorful Weekend Nights at the CCKC

Flavors of India

Do you (or a loved one) have a wedding, anniversary, wedding/baby shower, major birthday or other event coming up? Overwhelmed by the options for planning and executing the event? Brought to your knees with the thought of how you'll decorate? Here's your chance to get real-life advice from a seasoned event planner who will tell you like it is AND give you fabulous ideas for your party (even if it's NEXT WEEK and you're scrambling)! Larry Wheeler, "Director of Ambiance" at The Intercontinental Hotel, has the "GOODS" on party planning because he's been doing it all his life. He's "all over" the trends, vendors, real-life budgeting, themes, favors, caterers, and menu selection 101. Larry will help conquer your fears of pulling it all together to create a seamless, cohesive, and beautiful event. A great gift for new brides or couples, family or friends who will be hosting upcoming events. (Heavy hors d'oeuvres buffet)

Thurs. 5/3/12 6:30-9:00 $55 Instructor: Larry Wheeler

Spice up your life (and your cooking) with a tantalizing evening of Indian cuisine as Syed Zaidi and his talented wife Asma guide us through Chicken Korma, simmered in a creamy sauce; Navratan Keema, a versatile ground beef dish; Cholay, flavorful curried chickpeas; and Dilled Potatoes, delicious spiced and diced potatoes. We'll navigate you through the exotic and flavorful cooking of India! (Dinner and Glass of Paired Wine)

Sat. 5/5/12 6:30-9:30 $80 Instructors: Syed and Asma Zaidi

CaKe deCoRatING:

Create a Cake Pop Bouquet for Mother's Day!

Whether you call them "cake pops" or "cakesicles," these tasty bits of fun art are all the rage in the world of cake decorating! The decoration possibilities are limitless once you know the basics. You'll learn how to make a darling Cake Pop Flower Pot Bouquet and take it home. Make one and give it to Mom for Mother's Day (yes, it's tomorrow!) OR bring Mom with you and you can both enjoy creating your own masterpieces OR ... even better, bring your daughter for some girl bonding time! (Tasting and Take-Home Flower Pot Bouquet) (Minimum age 14)

Sat. 5/12/12 10:00-12:30 $65 Instructor: Celia Shea Thompson

...when it comes to gift giving. Whip up some good juju with your favorite "foodie" with one of our Gift Certificates. Use it for anything we offer. Purchase online or call us! (We got your back, Santa!)

NOW yOu're cOOkiN'!

"JUST DESSERTS" cOOkiNG cONTeST

Saturday March 3, 2012 · 2:00pm - 5:00pm

Think you have a dessert recipe that is worthy of a prize?

Do your guests swear you oughta enter a contest with your signature sweet treat? Then show us your stuff people! Compete to win cash and prizes at "The Best Recipes" Cooking Contest on Saturday, March 3rd to see if you've got the "right stuff" to make the best dessert ever! The Top 10 Dessert Recipes will be selected by a panel of expert culinary judges who will judge based upon creativity, flavor and presentation. The First Place Winner will receive a cash prize of $150 with their winning recipe featured on our website and social marketing sites, in our retail store, and in our upcoming cookbook (not to mention the bragging rights!). The 2nd through 10th place winners will also receive prizes and special recognition. Show up with your prepared dish in hand (plus 5 copies of your recipe) at The Culinary Center of Kansas City on Saturday, March 3rd, 2012 anytime between 2:005:00 p.m. where you will be judged by a panel of judges. The Top 10 winners will be announced on Monday March 5th.

" The Best Recipes"

Get ready. Get Set. Channel Martha or Paula if you will...and let's get baking!

· Registrants must be 12 and older · There is a $10 registration fee for each recipe submitted · Dessert must be entered in the name of the person who made it and that person must show up on March 3rd. · Every registrant will receive a free culinary gift upon their completion of the contest on March 3rd. · Additional details concerning the contest can be found online.

It's easy as apple pie (get it?):

Register online only by visiting our website and clicking on the contest icon on March 3, 2012 in our schedule of classes. The deadline for registration is midnight Feb. 29th, 2012.

ONLY REGISTERED PARTICIPANTS WILL BE ALLOWED TO COMPETE ON MARCH 3RD.

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