Instructor: Carrie Hendrickson
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Cooking is creative! Students will develop their culinary artistry in weekly lessons focused on the preparation, cooking and presentation of recipes made from scratch. Each week, students will master a tasty treat with leftovers to share at home. Class only for children ages 8-12 years old.
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Explore how to make art by turning everyday recycled materials into unique, planet-friendly masterpieces. This hands-on experience teaches young artists the power of upcycling through imaginative design and eco-conscious crafting.
Community Partner: Wichita-Sedgwick County Historical Museum
Instructor: Stephen Wilson, Director of Whisky Engagement
Join us for an exclusive evening of whisky education and tasting in the beautiful Mark Arts Gladys & Karl T. Wiedemann Gallery. Led by Director of Whisky Engagement Stephen Wilson, this guided experience explores the craftsmanship, history and distinctive flavor profiles of the Crown Royal portfolio.
During the one-hour tasting, guests will sample four premium expressions, including Crown Royal Deluxe, Crown Royal XO, Crown Royal 12 Year or Single Malt, and an additional featured selection. Along the way, Stephen will share insights into the production, aging process and characteristics that make each expression unique.
Following the tasting, continue the evening with Crown Royal Whisky Sour Ready-to-Drink cocktails and light appetizers. Guests are also invited to enjoy interactive experiences, including the iconic Crown Royal Throne Chair and a themed photo booth.
Whether you're a longtime Crown Royal enthusiast or simply curious to learn more, this engaging experience offers an evening of exceptional whisky and expert insight.
Instructor: Chef Roberto Bernardinello
| Celebrate the flavors of an Italian summer in this culinary workshop. This primarily demonstration-based class will highlight authentic Italian cooking and plating techniques as Chef Roberto prepares a fresh Caprese salad with mozzarella, tomatoes, extra-virgin olive oil, and arugula; penne pasta with zucchini in a rich Gouda cheese sauce; and a buttery shortbread dessert topped with Bailey's pastry cream, powdered sugar, and shaved chocolate.
Throughout the class, Chef Roberto will share professional tips and techniques for creating elegant, seasonal Italian dishes at home. Participants of legal drinking age are welcome to bring a beverage of their choice to enjoy during the workshop. |
Instructor: Joe Stumpe
| The hit TV show “The Bear” highlights Chicago’s legendary culinary scene. In this class, you’ll learn how to make recipes featured on the show and iconic Chicago dishes such as Italian Beef, Family Meal Spaghetti, Chocolate Ganache Cake and Chicago Dogs "dragged through the garden and more." Recipes from Season 2 of "The Bear" will be featured in a September class at Mark Arts. Beverage recommendation: Barolo, Sauvignon Blanc. |
Instructor: Denise Neil
| Denise Neil of The Wichita Eagle will help you make a trio of sensational salads that never fail to wow guests and liven up dinnertime. 1.) Stetson Chopped Salad, a visually stunning masterpiece originated by Cowboy Ciao restaurant in Scottsdale, Arizona, and featuring smoked salmon, roasted pepitas, asiago cheese, dried corn and a wonderful homemade ranch dressing. 2.)A dinner salad that features arugula topped with steak, orange-scented couscous, shaved Parmesan and roasted pinenuts. 3.) Denise’s famous spinach salad, which features easy-to-make homemade dressing and can be topped with any combination of fruit, nut and soft cheese. |
Instructor: Jamelah Kauffman
A love letter to the Mediterranean, all on one table. We'll make tender shawarma chicken, a bright quinoa tabbouleh, fresh-baked pita, creamy homemade hummus, and a gorgeous spanakopita with a rustic, golden crust. Everything is made from scratch and full of the sunny, herby flavors the region is known for — perfect for sharing, grazing, and going back for seconds.
Instructor: Joe Stumpe
| Known as the Big Easy, New Orleans serves up some of the most soul-satisfying comfort food in the South. In this Mark Arts culinary expereince, join Joe Stumpe to explore the bold, vibrant flavors of a city often hailed as America’s top food destination. From Jambalaya and muffalettas to crawfish pie and bananas foster, you’ll learn to create iconic dishes that bring the bayou to your kitchen. Wine recommendation: Cabernet or Beaujolais. |
Instructor: Joe Stumpe
| Instructor Joe Stumpe recently returned from the Caribbean with new recipes for this class, which features the food of Jamaica, Puerto Rico, Cuba and Mexico’s Yucatan peninsula. Students will make jerk chicken, shrimp tacos, island curry, rum cake and more. Suggested beverage pairing: Rose, American Lager. |
Instructor: Chef Roberto Bernardinello
| Instructor: Chef Roberto Bernardinello
Celebrate the end of summer in this culinary workshop with Chef Roberto Bernardinello. This primarily demonstration-based class will feature authentic Italian cooking and plating techniques as Chef Roberto prepares an asparagus and pea salad dressed with lemon juice, extra-virgin olive oil, and shaved Parmesan; tortellini with peas in a rich, creamy sauce; and a comforting apple bread pudding-style dessert finished with a caramelized sugar sauce. Throughout the class, Chef Roberto will share professional tips and techniques for creating elegant Italian dishes inspired by the bounty of summer. Participants of legal drinking age are welcome to bring a beverage of their choice to enjoy during the workshop. |
Instructor: Jamelah Kauffman
The Barefoot Contessa has a gift for making the extraordinary feel effortless — and her beef bourguignon is no exception. This deeply flavored French braise is the ultimate showstopper, and Ina's approach makes it genuinely achievable for home cooks. We'll follow her lead, sipping wine and savoring the process as the kitchen fills with the most incredible aroma. How easy is that?
Instructor: Jamelah Kauffman
Brunch, but make it gluten-free — and make it absolutely spectacular. We're kicking things off with classic biscuits and gravy, completely reimagined GF style with buttery, tender biscuits that will make you forget there was ever another kind. Then we're going sweet with a showstopping blueberry pancake bread pudding — layered, custardy, topped with a golden crumble and finished with a bright blueberry lemon compote that is pure summer in a spoonful. Every bite proves that gluten-free can be the most indulgent thing on the table.