Smoke N Fire: (Dec. Schedule)

I will be at Smoke N Fire every Thursday, Friday, Saturday & Sunday, doing "Ask A Chef" Day. Advice on Grilling, Smoking, tools and Tips. Also on Dec. 8th, I will be there for the 810 from 8 pm until 10 pm. for a book signing, with Paul Kirk, Karen Alder and Caroyln Wells. Stop by and see us all. 

In Dec. Smoke N Fire is also having some free Classes for the customers, on the weekend of Dec. 10th & 11th. Sign up quick their are seast for these classes are going fast.

AT the Culinary Center of Kansas City I have the following classes coming up:

Dec. 5th:

We have added new Pro Series Classes in June both the Pro Series I : Cooking Fundamentals for the Serious Cook. Pro Series II: MORE Cooking Fundamentals for the Serious Cook! Just go to www.kcculinary.com to sign up we will open up 15 seats to start and will go to 20 seats if needed. 

This is a full HANDS-ON cooking class that last for 9 weeks. Lots of Fun, Food, Friends and Learning.

Check it out and hope to see some of you there.

Chef Richard

April 16th (Saturday)

Basic Grilling 10-12 noon

Basic Smoking 2-4 pm

April 17th (Sunday)

Basic Grilling 12-2 pm

May 3rd (Tuesday Evening)

Basic Smoking 6-8 pm

Time to still get in to a couple of them.

Tips, Techniques and Q&A!

See you there!

Chef Richard

Professional Chef

Educator of "Que"

“Hands-On”

Junior Chefs Professional Culinary Arts Series: The Fundamentals of Cooking

We’re rolling out a new 3-day series designed specifically for our Junior Chefs with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. The course is geared for our younger students and is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your budding chef. It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary!

Day 1: Kitchen Fundamentals and Knife Skills

Our first day starts with essential Knife Skills with Chef Richard teaching proper slicing, dicing, mincing, chopping and chiffonade techniques. We’ll practice the proper “hold” of the knife and the ever important “chef’s claw” … skills which will serve your child well for a lifetime. We’ll also cover the basics of proper measuring techniques, how to read a recipe, and the meaning and importance of “mise en place.” We’ll be creating Classic Italian Minestrone with our sliced, diced and chopped ingredients as well as a kid-friendly version of Julia’s Beef Bourguignon. And yes, the kids will be bringing some of each home to share with the whole family! We’ll also make some healthy snacks such as Sliced Apples with Honey Sour Cream Dip and Vegetable Crudite with Creamy Ranch Dip. (Although not required, students may bring their own knifes to class as long as they are in a safe carrying case.)

Day 2: Sauces

Our series of Cooking Fundamentals continues today as we learn how to make some of the basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it. We’ll learn proper whisking techniques as we create three different sauces: Bechamel (which we will use on our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season perfectly).

Day 3: Meats and Poultry

Today we’ll continue our culinary education as we learn how to work with ground beef, meats and poultry. We’ll discover: what to look for at the store, how to handle it and store it properly, and important safety precautions to take when working with meat and poultry. We’ll learn how to braise meat, how to brown meat, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored and we’ll learn some coveted secrets to roasting poultry as we prep and roast Herb-Roasted Cornish Hens. Chef Richard also shares his much-loved recipe for Chicken Lollipops (drumettes) with his famous PB&J Sauce.  

Students are encouraged to wear a white chef’s jacket (available in our retail store, Kitchenology). (Ages 9 to 14) (Includes tastings and Pro Series Binder for the week’s recipes, notes and handouts from the Chef) Please note that these three classes cannot be taken individually as they build upon the previous day’s experiences. To round out the student’s culinary education, a Junior Chefs Professional Culinary Arts Breadmaking Class and a Junior Chefs Professional Culinary Arts Desserts Class are available on the Thursday and Friday following this series and may be taken separately.

3-Day Series: Mon. 6/6, Tues. 6/7 and Wed. 6/8 10:00-3:00 $345 for all 3 days

 (also offered on 7/11-7/13)

Instructor: Richard McPeake

NOTE: You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.

Sunday MArch 13th: All Day Backyard Pit class at MBQI. Should be a beautiful weekend and lots of cooking. Pit class has been SOLD Out for awhile. See you all this weekend.

This coming SundayThan I have a Basic Smoking class on Saturday May 19th from 10-noon at Smoke N Fire, also 'live" mini demos on grilling equipment & tips in the afternoon, this is something "new" we are doing at Smoke N Fire. Topics were vary at each one, maybe demo instant marinators, planking, different tools, 'live" fire staring and fire starters. Come check it out!

Sunday, march 27th: MBQI at CCKC, doing a hands on Planking class, we will be doing apps/desserts ALL on wood. Couple of spaces left. But hurry this class is about to be SOLD OUT!

See you somewhere out there!

Chef Richard

Second Class is March 19th: Basic Smoking Class, Tips, Proper Smoking Techniques will be shown and discussed. Lots of Q&A time. This class will cut 2-3 years off your learning curve. Class covers the Art of Smokology from Chef Richard's "Best Selling" BACKYARD BBQ The Art of Smokology!™ Cookbook.

Also be watching for the announcement of the Mini "LIVE" 30 minute demos at Smoke N Fire starting in the month of March.

Hope to see you there!

Chef Richard

This class covers the proper smoking techniques of Backyard Smoking. Fuel, equipment, meats, rubs, proteins, and meat demo. Includes a tasting at the end of class and plenty of time for Q&A.

Contact CCKC or just go to their web site at www.kcculinary.com.

Still room to get in, hope to see you there.

Chef Richard

Check out the Mardi Gras Couples Brunch (Hands-on) Huge Hit last year>

Also, a new Pro Series class will be coming out in Jan.

COOKING FUNDAMENTAL SERIES: In the Kitchen with Chef Richard (formerly Pro Series II)

Maximum of 18 students

Starts 1/12/11 for 9 consecutive weeks: 1/12, 1/19, 1/26, 2/2, 2/9, 2/16, 2/23, 3/2 and 3/9

Topics (in order): Appetizers; Salads (and Dressings); Pasta; Sides; Poultry; One-Pot Dinners (including soups and stews); Breads and Rolls; Desserts; Final Dinner

Smoking 101: The Art of Smokology™ Sunday, 1/09/11

Prefer maximum of 40 students

Grilling 101: The Thrill of the Grill. Sunday, 1/23/11

Prefer maximum of 40 students

The “Big Easy” Love Brunch (Couples HO): Sunday, 2/13/11

Maximum of 12 COUPLES (24 total students)

Backyard Grilling: Latin Flavors (HO): Sunday, 2/27/11

Maximum of 24 students

Ultimate Smokepit Class (HO): Sunday, 3/13/11

Maximum of 15 students; need to know # of piggy back students prior to class

Planking Class: Starters & Sweet Endings (HO): Sunday, 3/27/11

Maximum of 24 students

Grilling 101: Sunday, 4/10/11

Pro Series I classes start April 6^th through June 1^st

Another BIG year ahead of us.

Chef Richard

"Where Backyard Spice Meets Life!"

Time: 10 am until noon.

Learn some quick tips and techniques about running your smoking successfully. We will discuss, fuel, wood usage, products and the Proper Techniques of Smoking from meats, smoke ring, rubs, bark and temperatures. Come loaded with your questions, because there will be plenty of time for Q&A.

Great class for the beginner and Newbie Smoker. Want to improve your Backyard Smoking, this is a class to cut about 2 years off your learning curve. All in just 2 hours.

Chef Richard will also be signing his BACKYARD BBQ The Art of Smokology™ cookbooks.

See you there, just call Smoke N Fire.

Whether you think you’re pretty darn good at grilling or you are a “Grill Meister Wanna-Be,” this class is GUARANTEED to show you how it’s done right and take your skills to a whole new level. One of our most popular classes in our Midwest Barbecue Institute Program, this extended class will leave no briquette unturned when it comes to home grilling.

Start at the beginning and not miss a beat - gas vs. charcoal; how to light a fire; determining proper fire temps; testing meat for doneness; why, what and when to marinate; choosing the right meats and fish for grilling; which ground beef makes the best burgers and cooking on a cedar plank! Your backyard will become your kingdom!

Fabulous recipes, too:

• Tuscan Porterhouse Roast (now famous!) 

• Grilled Bruschetta with Balsamic Tomatoes

• Planked BBQ Spiced Salmon

• Lemon & Herb Marinated Grilled Chicken Breast

• Grilled & Sautéed Italian Sausage

• Portabellas with Fresh Rosemary

Ladies and gentlemen….let the grilling begin! (Tasting) 

Scheduled class time: 10:00 a.m. - 2:00 p.m.

NOTE: This is a demonstration class with no hands-on participation.