Cooking 101

April 29, 2014

Trio of restaurant favorites come home, showing what’s possible with trial and error

David Leonard, a student chef at Johnson County Community College, is not going to say which restaurants inspired his Fennel Roast Chicken With Apricot Champagne Sauce, Grilled Herb Polenta and KC Kale and Cabbage Sauté Vegetable Medley. But he’s happy to share his recipes.

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