There are no refunds or transfers for Culinary Arts Workshops if canceled 7 days or fewer before the event.
Those who cannot attend a previously purchased culinary arts workshop may find a friend or family member to take their place.
ARTISAN CHEESE TASTING
April 29, 10 a.m.-12 p.m. | $82 | Instructor: Katharine & George Elder
Join George and Katharine Elder of Elderslie Farm as they present cheeses from the Elderslie Creamery. Elderslie Farm has a herd of 57 grass-fed milking does, daily on carefully tended pasture, resulting in exquisite milk for artisan cheese. This cheese tasting extravaganza will feature three Elderslie cheeses and accoutrements as well as a glimpse into incorporating these cheeses into your holiday season. You are welcome to bring a bottle of your favorite wine to accompany. Wine pairing suggestion (BYOB): Sauvignon Blanc or a light-bodied Pinot.
THAI ME UP
May 17, 6 – 8 p.m. | $60 | Instructor: Joe Stumpe
Thai food is one of the world’s most enticing cuisines thanks to its blend of hot (as in spicy!), sour, salty and sweet ingredients. Take a culinary trip to the other side of the world while learning to make Pad Thai, Beef Satay, Coconut Chicken Curry and more.
Wine recommendation (BYOB): Sauvignon blanc or Riesling.
THE ART OF BLIND TASTING
July 26, 6-7:30 p.m. | $70 | Instructor: Whitney Stratton of Jacob Liquor Exchange
Did you know that you can actually learn how to be an excellent blind wine taster? Being able to utilize all of your senses is key. Whitney will teach you the techniques and tricks to be able to identify a wine’s grape variety, age, and location of origin. When this workshop is over, you’ll have a new skill to impress your friends.
Bring some snacks along to enjoy with your tasting!
TACO TUESDAY
Tuesday, Aug. 15, 6 – 8 p.m. | $65 | Instructor: Jamelah Kauffman
Explore the flavors of Mexico with mouthwatering beef barbacoa tacos, crafted using locally sourced Pinole Blue Corn Tortillas. The tacos will be accompanied by a zesty chipotle-honey slaw that adds a perfect touch of heat. To complement this delectable feast, a side of elote-style cauliflower will add a unique twist to a classic favorite. Join us for an unforgettable culinary adventure that will leave you craving more.
BURGUNDY - THE WINE OF FRENCH NOBILITY
Wednesday, Aug. 23, 6-7:30 p.m. | $100 | Instructor: Whitney Stratton of Jacob Liquor Exchange
If you love Pinot Noir, this class is for you. Bordeaux may be a very prominent French wine region but to French nobility, it was always about Burgundy. Some of the world’s best and most expensive wines come from this region. You’ll learn why these wines command a higher price tag, how Burgundy’s turbulent history has impacted them today and how important terroir is to this area in particular. Sorry about the price on this one folks but Burgundy is not cheap! Suffice it to say that you will be drinking some great Pinot Noir though from the most prestigious region in the world.
Bring some snacks along to enjoy with your tasting.
COASTAL CAROLINA COOKING
Tuesday, Sept. 5, 6 – 8 p.m. | $62 | Instructor: Joe Stumpe
The Carolina coasts are teeming with great seafood and recipes. We’ll do a Low Country seafood boil, naturally, along with shrimp & cheese grits, catfish rolls, jalapeno hush puppies, Carolina-style BBQ and more. Everybody is welcome, but seafood lovers should especially enjoy it. Beverage recommendation: American ale, Pinot Grigio.
FRIED RICE
Wednesday, Sept. 13, 6 – 8 p.m. | $75 | Instructor: Chef Nina Winter
Fried Rice is a mainstream and popular staple that is delicious, filling, and great for repurposing leftovers. Learn how to celebrate diverse flavors from around the world. We’ll create a plant-based foundation where you can add your favorite proteins at home. Learn how to make Garlic Fried Rice (won #1 at Orie’s Garlic Fest), Kimchi Fried Rice, Veggie Fried Rice, and an original recipe, Mahomes Fried Rice (with ketchup). All dishes are plant-based with vegetarian and gluten-free options.
ICONIC EATS OF WICHITA
Wednesday, Sept. 20, 6 – 8 p.m. | $85| Instructor: Chef Joe Stumpe
Based on the book by the same name, this class covers old and new Wichita favorites such as Saigon Restaurant’s No. 29, Mama Love’s Baked Mac and Cheese, Flying Stove’s Chicken Doobie, Anthony Card’s Seared Salmon, Garlic Salad, and more. Guests will receive a signed copy of the book by instructor Joe Stumpe. Includes one ticket to the September 23 Foodie Fair ($25 value).
THE ART OF THE BLENDS - RED BLENDS
Wednesday, Sept. 27, 6 – 7:30 p.m. | $80 | Instructor: Whitney and Jamie Stratton
The blending of wines is a practice done all over the world from every major wine region to even the smallest of home winemakers. For this wine class we will discover the reason for blending, how it started, and taste six blends from some of the best regions to employ the technique. When you think of blending think of a pot of soup. Each ingredient brings something new to the pot that makes it better, more interesting, and unique to the cook (or in this case the winemaker).
SAUCES AND STIR FRYS
Thursday, Sept. 28, 6 – 8 p.m. | $75 | Instructor: Chef Nina Winter
It’s all in the sauce. Made-from-scratch sauces are so important to plant-based cooking; it can dress up any protein or veggie. Learn how to create popular brown and white sauces you often hear about. Bonus: you’ll never have to buy processed sauces ever again. All students will leave with mason jar sauces that will last up to a few months. We’ll learn Japanese teriyaki, Chinese sichuan, Korean kalbi, Thai basil and Vietnamese fish sauce. All sauces are plant-based with vegetarian and gluten-free options.
MEAL PREP 101
Saturday, Sept. 30, 2 – 5 p.m. | $95 | Instructor: Chef Jamelah Kauffman
Meal prep as easy as 1, 2, 3. Join Nourish ICT for a 2-hour class and take home 4 different meals plus a dessert. Have fun while learning how to prepare for the busy week ahead with delicious and healthy meals you’ll love. This course is all about making great food that is easy, convenient, and sets you up for a successful week ahead.
STIR FRY
Tuesday, Oct. 3, 6-8 p.m. | $66 | Instructor: Pam Bugler
There’s nothing you can’t stirfry, so let’s get creative. Prepare for flavors and textures that will leave you amazed and craving for more. Workshop attendees will learn to cook a delicious spread before enjoying their creations at the end of class. Menu includes Hawaiian Fried Rice, Traditional Beef Stir Fry, and Teriyaki Chicken. Stir up some amazing flavors and combine vegetables to make your favorite combination.
ART OF CHOCOLATE - CLASSIC BONBONS
Saturday, Oct. 14, 2 – 4 p.m. | $135 | Instructor: Chef Lisa Mickey
Embark on a taste of chocolate while learning how to create and master the joy of chocolate confections. You will learn how to create classic bonbon truffles along with chocolate techniques for the everyday chef. Each chef will take home an array of bonbons to share.
Allergens: Nuts
TUSCAN VILLA FEAST
Tuesday, Oct. 17, 6 – 8 p.m. | $62 | Instructor: Chef Joe Stumpe
No region of Italy is better known for its food than Tuscany, the gorgeous wine-growing country centered around Florence. In this class we’ll do a deep dive into such Tuscan favorites as papparedelle al ragu, steak Florentine, fagioli con salsiccia, panzanella, and tiramisu.
SPANISH TREASURES - SIX REGIONS
Wednesday, Oct. 18, 6 – 7:30 p.m. | $80 | Instructor: Whitney and Jamie Stratton
Spain has more acres under vine than any other country in the world. They produce a lot of wine from the everyday variety to their icon wines that you can find in every major wine region. This class will focus on six major regions within Spain and a red wine that is indicative of that area. Think Rioja, Ribera del Duero, Priorat, Penedes, Toro, Bierzo, etc. One thing is for sure, these wines are not to be missed if you love big quality reds.
INDIAN CUISINE
Thursday, Oct. 19, 6 – 8 p.m. | $75 | Instructor: Chef Nina Winter
Travel to vibrant India this Fall & dance with her exotic spices, colors & textures. We’ll introduce you to savory plant-based versions of Samosas w/Mango Chutney, Butter “Chicken”, Biryani, made-from-scratch Naan bread & a Kheer dessert. Bonus Chai Tea! Plant-based instruction with Vegetarian & gluten-free options.
COMFORT FOODS: THIS AIN'T YOUR GRANNY'S MEATLOAF
Tuesday, Oct. 24, 12 – 2 p.m. | $66 | Instructor: Chef Pam Bugler
Let Chef Pam take you on a flavor-filled time machine back to the nostalgic kitchens of your past! Workshop attendees will learn to cook a delicious spread before enjoying their creations at the end of class. From homestyle meatloaves to creamy mashed potatoes & gravy, get ready to rediscover old-school delights with a playful twist that will leave your taste buds wanting more.
SUSHI SAMPLER
Thursday, Oct. 26, 6 – 8 p.m. | $62 | Instructor: Chef Joe Stumpe
Learn to roll your own sushi in this class that also sends you home with your own sushi rolling mat. You’ll master California rolls, inside out rolls, deep-fried rolls and all the tasty dipping sauces that go with them. Wine recommendation: Pinot grigio or sparkling.
FALL SOUPS
Saturday, Nov. 4, 2-4 p.m. | $66 | Instructor: Chef Joe Stumpe
Immerse yourself in warmth and flavor that is the perfect complement to a crisp fall evening. Workshop attendees will learn to cook a delicious spread before enjoying their creations at the end of class. Menu includes Chicken and Rice, Three Bean (Vegan), and Firecracker Beef Stew. let Joe show you the basics of delicious soup favorites and will share some special cooking prep hacks.
MMM...MEXICAN
Tuesday, Nov. 14, 6-8 p.m. | $62 | Instructor: Chef Joe Stumpe
It’s easy to find authentic Mexican food eating out in Wichita, but why stop there? Learn how to make delicious carnitas, gorditas, tres leches cake and more south-of-the-border treats. Wine recommendation: Pinot noir or sangria.
YOUR THANKSGIVING/CHRISTMAS TABLE - WHAT TO SERVE
Wednesday, Nov. 15, 6-7:30 p.m. | $80 | Instructor: Whitney and Jamie Stratton
It’s not supposed to be rocket science but sometimes it just seems like it is. What to serve during the holidays is the age-old question that just sometimes needs answering. Join us so we can break down options for your Thanksgiving and Christmas meals that will be sure to be a hit with your family and friends. New wines and vintages come out every year so it’s nice to change things up and find something different and interesting to pair with your fare.
A GUIDE TO HOLIDAY COOKING: OH NO! I HAVE TO COOK THE TURKEY?
Thursday, Nov. 16, 6-8: p.m. | $66 | Instructor: Chef Pam Bugler
Don’t disappoint the relatives with a dry turkey. Elevate your holiday celebrations to unprecedented heights. Workshop attendees will learn to cook a delicious spread before enjoying their creations at the end of class. Delve into delicious dishes that will be so popular you won’t be stuck with weeks of leftovers.
HOLIDAY CONFECTIONS - TOFFEE & BARKS
Saturday, Nov. 18, 2-4 p.m. | $90 | Instructor: Chef Lisa Mickey
Holiday sweets are one of the great staples for every gathering throughout the holiday season! Learn how to create a classic favorite with English Butter Toffee and Holiday Peppermint Bark. Each chef will take home a selection of their handcrafted confections.
Allergens: Nuts
DUMPLINGS & WONTON NOODLE SOUP
Wednesday, Nov. 29, 6-8 p.m. | $74 | Instructor: Chef Nina Winter
Noodle soups for the soul. It’s the season for mouth-watering noodle soups from Asia. Let’s begin with delicious dumpling appetizers, several fillings and a made-from-scratch Wonton Noodle Soup. A wonderful foundation to Chinese cooking and ingredients. Plant-based instruction with vegetarian & gluten-free options.
LEBANESE PLEASE
Thursday, Nov. 30, 6-8 p.m. | $62 | Instructor: Chef Joe Stumpe
Wichita is a mecca for great Lebanese food. Now you can learn how to make all those great dishes – from hummus and baba ghanoush to lavash, stuffed grape leaves, gyros and baklava – on your own. Wine recommendation: Merlot or Syrah.
YULETIDE CHEER MIXOLOGY WORKSHOP
Friday, Dec. 1, 6 – 8 p.m. | $70 | Instructor: Pat Pelkowski
In this festive mixology workshop, you’ll learn to craft and savor three exquisite seasonal concoctions: the warming apple cinnamon Manhattan, the sweet Christmas cookie martini, and the luscious pomegranate martini. Our expert mixologists from Shaken or Stirred will guide you through each step, sharing tips, tricks, and the secrets behind these creations. Whether you’re hosting a holiday gathering or simply looking to master the art of holiday mixology, “Yuletide Cheer” is sure to be an unforgettable evening. Don’t miss your chance to sip into the spirit of December with us! Guests are encouraged to bring their own snacks and light eats. No outside alcohol is permitted.
Must be 21+ to enroll.
YOU HAD ME AT CHOCOLATE
Saturday, Dec. 2, 2-4 p.m. | $66 | Instructor: Chef Pam Bugler
Take your taste buds on an indulgent and chocolaty journey as you make scrumptious treats that are surprisingly gluten free! Workshop attendees will learn to cook a batch of baked goods before enjoying their creations at the end of class. Menu includes cookies, cakes, pies, and other sweet treats to share with family and friends this holiday season!
SOMETHING'S FISHY...
Tuesday, Dec. 5, 6 – 8 p.m. | $66 | Instructor: Chef Joe Stumpe
And it’s delicious! If you’re sick of turkey, we’ve got you covered. Workshop attendees will learn to cook a delicious spread before enjoying their creations at the end of class. Menu includes salmon cakes, crab cakes, zesty lemon shrimp, ceviche, and baked salmon.
JAPANESE BENTO BOX
Thursday, Dec. 7, 6 – 8 p.m. | $75 | Instructor: Chef Nina Winter
The Bento Box is the ultimate Japanese comfort cuisine with homestyle flavors and recipes. Learn how to make and customize authentic Bento Box dishes with a carb, protein, veggies, and soups. We’ll learn a made-from-scratch Tonkatsu w/rice, Veggie Tempura, Miso Soup & more. Plant-based instruction with vegetarian & gluten-free options.
A NIGHT OF HORS D'OEUVRES
Friday, Dec. 8, 6 – 8 p.m. | $66 | Instructor: Chef Jacob Cook
Any memorable party or gathering has a couple things in common, a good setting, great people, and delicious food. Hors d’oeuvres are defined as “apart from the main work” and served before sitting down to meal service. Let’s spend an evening putting together some new favorites & notable classics to start the evening off. With the right approach, these small bites can nourish & sustain the gathering all night.
Menu Includes: Smoked Salmon Dip, Goat Cheese Mousse with Pepper Jam, Shrimp Ceviche, and Charcuterie Kebabs
BIG EASY EATS
Tuesday, Dec. 12, 6 – 8 p.m. | $62 | Instructor: Chef Joe Stumpe
Learn how to make dishes from New Orleans, considered the country’s top food city by many people. Jambalaya, muffalettas, Bananas Foster and crawfish pie – me-oh-my-oh! – are just some of the dishes you’ll master. Wine recommendation: Cabernet or Beaujolais.
CABERNET SAUVIGNON
Wednesday, Dec. 13, 6 – 7:30 p.m. | $100 | Instructor: Whitney and Jamie Stratton
The last Cabernet class was a focus on Napa Valley and the AVA (regions) within. It was a great class, and some very nice wines were served. This time around let’s put the focus back on Cabernet but pinpoint regions around the world that are making stellar wines from what is often thought of as the king of red grapes. We will still have wine from California but expand the tasting to wines of Washington, France, Chile, Argentina, Australia, GET ready to taste some worldly BIG reds.
VEGAN SUSHI
Thursday, Dec. 14, 6 – 8 p.m. | $75 | Instructor: Chef Nina Winter
Sushi is an art form & delicacy originating from Japan. In this innovative class, we’ll learn the basics of plant-based cooking as well as preparing sushi from scratch. We’ll dive into three popular rolls & flavors: Tofushi (similar to a California Roll), Unagi Eggplant (sweet & savory) & Mushroom Maki (creamy BSCR roll). Prepare to step into a world of clean, healthy living. Plant-based foods is good for us & good for the Earth.
COOKIE EXCHANGE SIDE BY SIDE
Tuesday, Dec. 19, 2 – 4 p.m. | $25 | Instructor: Sue Corriston
Sit side-by-side with your little chef and join our Kids in the Kitchen Chef Sue Corriston for a Cookie Exchange cooking class! Each guardian and child pair will make a different cookie recipe with Sue’s expert guidance. At the end of the class, everyone will share their delicious confections to be arranged and taken home on a serving plate which will be provided. Every duo will get to take home approximately 5 dozen cookies. One adult is required per child. Space is limited for this workshop, so reserve your spot today!
Youth, Ages: 5 -14 + Guardian
HOLIDAY MEAL
Tuesday, Dec. 19, 6 – 8 p.m. | $81 | Instructor: Chef Jacob Cook
Some of Chef Jacob’s fondest memories from Holiday seasons passed are of family & food. In many ways, the meals that were prepared while working together and enjoyed as a family always seemed more nourishing. They were certainly the tastiest. No matter how simple the recipe, it’s the amount of Love that we can fit into a dish that makes the difference.
Menu Includes: Fall Salad (roasted sweet potatoes, dry cranberries, pepitas, cider & spice vinaigrette, and goat cheese), Green Bean & Broccoli Casserole, Mashed Yukon Potatoes, Herb Gravy, and Crispy Roast Chicken with a cider brine.
CHOLOCATE YULE LOG
Wednesday, Dec. 20, 1 – 4 p.m. | $40 | Instructor: Chef Sue Corriston
This 3-hour teen class, led by Kids in the Kitchen Chef Sue Corriston will teach students how to make the traditional holiday treat of Yule Logs! Each student will get to bake their own chocolatey confection just in time for holiday guests! Students will take home their finished product on a serving plate which will be provided. Space is limited for this workshop, so enroll today!
Teens: Ages: 15 – 17
SUSHI CELEBRATION
Wednesday, Dec. 20, 6 – 8 p.m. | $75 | Instructor: Chef Nina Winter
Holiday Edition! If you enjoyed our Vegan Sushi class, you’ll love this special edition just in time for the holidays. We’ll review Sushi 101 & create visually appealing plant-based sushi creations to wow your holiday guests or most importantly, yourself. Learn different sushi flavors & rolls (customize it) plus dessert sushi. Food is ART!
HOLIDAY CANDIES
Thursday, Dec. 21, 2 – 4 p.m. | $35 | Instructor: Chef Sue Corriston
Let your little one take care of the holiday treats this year! This youth culinary workshop led by Kids in the Kitchen Chef Sue Corriston will teach students how to make 3 different holiday sweets. Students will make Avalanche Candy (white chocolate with peanuts, marshmallow Krispies), Pretzel Tiki Bites (pretzels with Rolos and M&Ms), & Graham Cracker Toffee. Participants will make each holiday treat before returning home with a selection to share around the table this holiday season!
Youth, Ages: 10 – 14
THE CREPE ESCAPE
Thursday, Dec. 21, 6 – 8 p.m. | $62 | Instructor: Chef Joe Stumpe
Crepes are a thing again and this class shows you how to make both the sweet and savory kind, just like your favorite creperie or food truck. Crepes Suzette, Black Forest Ham and Cheese, Blintzes, Blinis and more. (And since we’re at it, we’ll make a little chicken and Belgian waffles, too!) Beverage pairing: sparkling wine (orange juice for mimosas provided).
EXPLORE THE STUDIOS
In this 7-week course, students will have the opportunity to experience a workshop in every one of Mark Arts’ 7 art studios. Each week will be led by a different instructor who teaches weekly classes in their medium. Workshops will all be beginner level in mediums including acrylic painting, printmaking, ceramics, sculpture, drawing, cooking, and metalsmithing/enameling.
Ages: 16 + | Instructors: See Studios Below
Wednesday, 6:00-9:00 p.m.
7 Weeks
Session 1: Jan. 3 – Feb. 14
Jan. 3 – Easels
Jan. 10 – Printmaking
Jan. 17 – Ceramics
Jan 24 -Sculpture
Jan. 31 – Tables
Feb. 7 – Culinary
Feb. 14 – Metals
Session 2: Mar. 6 – Apr. 17
Mar. 6 – Easels
Mar. 13 – Printmaking
Mar. 20 – Ceramics
Mar. 24 – Sculpture
Apr. 3 – Tables
Apr. 10 – Metals
Apr. 17 – Culinary
Public Price: $258 | Member Price: $232.20
TACO NIGHT
Tuesday, Jan. 9, 6 – 8 p.m. | $81 | Instructor: Chef Jacob Cook
Yes, Taco Tuesday. Some “Go-To” choices when ordering Mexican food can seem intimidating when you think of preparing them at home. Beans & Spanish rice, Carne asada tacos, mushroom & veggie tacos, fresh salsas, and handmade tortillas. Authentic flavors made with love complete the perfect taco night.
Menu Includes: Carne Asasda with an Achiote & Soy Marinade, Veggie Mix (mushroom, squash, bell pepper, herb mix), Accoutrement (guacamole, tomatillo salsa, salsa fresca, homemade tortillas), Spanish Rice, and Refried Beans.
