Cheers to Brent Grider, who specializes in teaching about wine and spirits. The Culinary Center of Kansas City is fortunate to have some of the best and the brightest culinary and beverage educators in the industry. Our instructors come with a wealth of knowledge and skill in the culinary arts, from all walks of life. We will be shining the spotlight on our instructors monthly, giving you a peek into their world.
Next up – Brent Grider, who wows us with his amazing knowledge about wine and spirits.  Join Brent for some of his great upcoming classes.  Don’t delay, seats are limited.
- Nov 5 – Winemaker for a Day:
              A Very Special Hands-On Bordeaux Blending Class - Dec 29 – Wine 101 with Certified Sommelier Brent Grider
ABOUT BRENT: Brent’s passion for the food & beverage world at the beginning of the ‘Coffee Craze’. Starting as a barista, he worked his way up through the industry to his position today as Complex Director of Restaurants & Bars for the Westin KC and Sheraton KC at Crown Center. We’re proud to say that Brent shares his knowledge and passion of wine and spirits with students at The Culinary Center of Kansas City – cheers!
What is your most indispensable kitchen tool?
As Certified Sommelier, it would be my classic wine opener also known as a “Waiter’s Friendâ€.
What is your food/wine obsession?
The wine of Southern France, namely the rich and full bodied wine from the Rhone Region in France, paired with any cheese from the same region.
What is your top restaurant recommendation in Kansas City?
For a casual dining experience, I love Joe’s Kansas City BBQ and Milano Italian Dining in Crown Center. For a fine dining experience Blue Stem in Westport, and I love what Chef Corvino is doing at The American.
What is your all-time most memorable meal?
Growing up in rural Kansas, my favorite meal is fried chicken with pan gravy, fresh green beans and mashed potatoes.
Favorite cheap eat?
Tacos, whether made at home or at a classic Mexican restaurant. I also have to offer that my favorite cheap (value-priced) wines come from Chile or Spain.
Who or what inspired you to become a culinarian/instructor?
My passion for great Food & Wine has inspired me to share my knowledge with others.
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