Culinary Arts Workshops

Tuesday, Mar. 18, 6 – 8 p.m. | $65 | Instructor: 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.

Thursday, Mar. 20, 6 – 7:30 p.m. | $65 | Instructor: Annie Patel from The Liquor Cabinet

Curious about plata, reposado, anejo, extra anejo, joven, and cristalino? Join Annie to learn more about the flavorful world of tequila. What is the history of tequila? How is it made? Is there a difference in taste when the traditional Tahona milling process is used? What are the different classifications and NOM’s? This spirit is no longer just a liquor used for margaritas, and participants will learn which tequilas are ideal for shots, mixing, and sipping. Food is not provided, but participants are strongly encouraged to bring snacks.

Must be 21+ to enroll.

Saturday, Mar. 22, 2 – 4 p.m. | $70 | Instructor: Jamelah Kauffman

Indulge your sweet tooth in this fun and hands-on class where you’ll learn baking techniques for a variety of delicious gluten-free treats. Whether you’re new to gluten-free baking or looking to perfect your skills, this class will guide you through the process of creating mouthwatering desserts that are every bit as delicious as their traditional counterparts.

Tuesday, Mar. 25, 6 – 8 p.m. | $65 | Instructor: Joe Stumpe

Take a culinary dash around South America for a sample of this continent’s most famous dishes: Steak chimichurri and empanadas (Argentina), arepas (Venezuela), ceviche (Peru), fried plantains, feijoada (Brazil), dulce de leche ice cream for dessert and more. Rich in culture and flavors, you won’t want to miss this!

Wednesday Mar. 26, 6 – 8 p.m. | $75 | Instructor: Nina Winter

Made-from-scratch sauces are so important to healthy daily meals & plant-based cooking. Learn how to create popular Asian sauces you often hear about. Bonus: you’ll never have to buy processed bottles ever again. We’ll customize our own Japanese Teriyaki, Chinese Brown & White Sauce, Korean Kalbi & optional dipping sauces. It’s all in the sauce!

Plant-based instruction.

Thursday, Mar. 27, 6 – 8 p.m. | $75| Instructor: Chef Stan Smith

Learn to prepare the Mother Sauces, the foundational sauces of Western Cuisine. The Mother Sauces were first classified by French Chef Marie Antoine Carême in the early 19th Century. They were later codified by Auguste Escoffier in the late 19th and early 20th Century. These sauces are the starting points for countless “Daughter” sauces in French and Western cuisine. In this class, we will focus on developing the five Mother Sauces: Velouté, Hollandaise, Béchamel, Espagnole, and Tomato sauce. We will then use them to elevate complementary dishes. Participants will leave full and ready to create these delicacies again.

Monday, Mar. 31, 6 – 8 p.m. | $65 | Instructor: Joe Stumpe

Back by popular demand, this class explores the food of India. Learn the secrets behind the exotic flavor of dishes such as Samosa, Curry, Butter Chicken, Chutneys, Biriyani, Naan and more.

Beverage pairing: Riesling, IPA.

Tuesday, Apr 1, 6 – 8 p.m. | $78| Instructor: 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. Price includes a signed copy of the book.

Suggested Beverage Pairing: Merlot, American Ale

Wednesday, Apr. 2, 6 – 8 p.m. | $70 | Instructor: Jamelah Kauffman

In this class, you’ll learn how to make a vibrant and flavorful Pasta Primavera with Creamy Garlic Jackfruit, packed with seasonal vegetables and perfectly seasoned to bring out the best of each ingredient. To top it all off, you’ll master the art of baking soft, fragrant gluten free Focaccia bread, fresh from the oven. Whether you’re a beginner or a seasoned cook, this class will provide you with essential skills and tips to elevate your home-cooking game.

Thursday, April 3, 6 – 8 p.m. | $115| Instructor: Chef Katharine Elder

Join chef Katharine Elder of Elderslie Farm to experience the class she taught during our February open house! In this fast-paced hands-on class food bloggers such as Wichita by E.B. enjoyed making focaccia, lamb meatballs (with local lamb of course), a savory green salad and delectable chocolate ganache! This isn’t a class to miss!

Friday, Apr. 4, 6 – 8 p.m. | $85 | Instructor: Pat Pelkowski

Join Mark Arts for some Spring Inspired Mixology. This craft cocktail class will teach you the art of mixing festive beverages for the month of April. The Shaken or Stirred team is ready to dive into tips and tricks of the trade for you to take home and repeat again. Guests are encouraged to gather snacks, bring friends and family, and join in the mixology fun.

Menu:
1. Cottontail Martini
2. Lemon Lavendar Gin Rickey
3. Jellybean Shot

Saturday, April 5, 2 – 4 p.m. | $115| Instructor: Chef Katharine Elder

Join chef Katharine Elder of Elderslie Farm to experience the class she taught during our February open house! In this fast-paced hands-on class food bloggers such as Wichita by E.B. enjoyed making focaccia, lamb meatballs (with local lamb of course), a savory green salad and delectable chocolate ganache! This isn’t a class to miss!

Thursday, Apr. 10, 6 – 7:30 p.m. | $65 | Instructor: Annie Patel from The Liquor Cabinet

Shoot, Sip or Mix? What is the right way to drink Tequila? In this class we will go more in depth about the right way to choose a tequila for all occasions. We will dive more into additives and additive free tequilas. How traditional (Tahona) crushing versus modern crushing can affect the taste? Food is not provided, but participants are strongly encouraged to bring snacks.

Must be 21+ to enroll.

Friday, Apr. 11, 6 – 8 p.m. | $70 | Instructor: Jamelah Kauffman

In this hands-on class, you’ll gain the skills to roll out the perfect pizza dough, top it with fresh ingredients, and bake it to perfection. Jamelah will guide you through creating savory, tender meatballs with just the right blend of spices and seasonings. By the end of the class, you’ll be ready to make your own pizza and meatball masterpiece at home, whether for a weeknight dinner or a weekend celebration!

Tuesday, Apr 15, 6 – 8 p.m. | $65| Instructor: Joe Stumpe

The hit TV show “Yellowstone” has sparked an interest in western cooking, and this class will satisfy the hungriest cowhand. Steak, chili, cornbread, cobbler and more stick-to-the-rib specialties. Grab some friends, your drink of choice, and enjoy a night with Yellowstone.

Saturday, Apr. 19, 2 – 4 p.m. | $70 | Instructor: Jamelah Kauffman

In this hands-on class, you’ll create both savory and sweet gluten-free bread options. From a rich, herb-infused savory loaf to a light, sweet bread perfect for breakfast or dessert, we’ll teach you how to balance flavors and achieve the perfect rise. Discover the science behind yeast and how to work with it in gluten-free baking, ensuring a perfect texture every time.

Tuesday, Apr 22, 6 – 8 p.m. | $65| Instructor: 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 pappardelle al ragu, steak Florentine, fagioli con salsiccia, panzanella and tiramisu. Bring some wine and enjoy an Italian feast with friends.

Thursday, Apr. 24, 6 – 8 p.m. | $70 | Instructor: Jamelah Kauffman

This special workshop is all about creating a beautiful and delicious brunch menu to honor the wonderful moms in your life. Whether you’re planning to surprise your mom or host a brunch gathering with friends and family, this workshop will give you everything you need to create a memorable Mother’s Day affair. Join us for a fun, flavorful experience and leave with new culinary skills and the confidence to host the perfect spring brunch.

Tuesday, Apr 29, 6 – 8 p.m. | $65| Instructor: Joe Stumpe

This class shows you how to make both the sweet and savory crepes, 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 recommendation: sparkling wine (orange juice for mimosas provided).

Wednesday Apr. 30, 6 – 8 p.m. | $75 | Instructor: Nina Winter

Sushi is an art form and delicacy originating from Japan. In this innovative class, students will learn the basics of plant-based cooking as well as preparing sushi from scratch. Dive into three popular rolls and flavors: tofushi (similar to a California roll), unagi eggplant (sweet and savory), and mushroom maki (creamy BSCR roll). Prepare to step into a creative world where food meets art. This workshop features plant-based instruction with vegetarian and gluten-free options.

Plant-based instruction.

Thursday, May 1, 6 – 8 p.m. | $70 | Instructor: Jamelah Kauffman

In this vibrant and festive workshop, learn to prepare a delicious array of Mexican-inspired dishes that will make your Cinco de Mayo celebration truly unforgettable. Perfect for beginners and experienced cooks alike, this hands-on class will teach you the tricks and techniques for mastering Mexican cuisine and adding a little extra spice to your cooking. Join us for a fun-filled, flavor-packed afternoon and take your Cinco de Mayo fiesta to the next level!

Tuesday, May 6, 6 – 8 p.m. | $65| Instructor: Chef Joe Stumpe

Kansas’ near neighbor to the southwest boasts a uniquely delicious cuisine built around its Hispanic heritage and native chiles. This class will feature New Mexican classics such as “Christmas chile” (red and green), stacked enchiladas, carne adovada, tamales, chile rellenos and sopas.

Beverage recommendation: Cabernet, Mexican beer

Wednesday May 7, 6 – 8 p.m. | $75 | Instructor: Nina Winter

Let’s travel to Thailand this Summer & learn how to cook Pad Thai Noodles, Red Panang Curry & a side of Mango coconut rice dessert. Thai food is known for its fresh herbs, veggies, spices & clean citrusy flavors. You’ll also learn the difference between Vegetarian & Vegan versions of these popular dishes & tweak them to your liking.

Plant-based instruction.

Friday, May 9, 6 – 8 p.m. | $80 | Instructor: Jamelah Kauffman

Celebrate the fresh, vibrant flavors of the season with a menu highlighting tender Lamb Lollipops, crisp asparagus, and other beautiful spring harvest ingredients. This class is perfect for anyone looking to elevate their seasonal cooking and create a memorable meal that feels both refined and comforting. Whether you’re planning a special family dinner or hosting friends, you’ll leave with the skills to create a stunning spring feast at home. Join us for a celebration of the season’s freshest flavors!

Tuesday, May 13, 6 – 8 p.m. | $65| Instructor:  Joe Stumpe

Ever since the invention of fire, man has been cooking food over it. No wonder the world is full of great grilling recipes. This class shows you how it’s done from Australia (Shrimp on the Barbie) to South America (Chimichurri), with stops in Asia (Korean BBQ), the Caribbean (Jerk Chicken) and more.

Beverage suggestion: Sauvignon blanc, American lager.

Wednesday May 14, 6 – 8 p.m. | $75 | Instructor: Nina Winter

Sharing our Vietnamese culture, customs & cooking secrets! Learn authentic homestyle Vietnamese dishes & how to artfully balance hot & cold ingredients. The results? Layers of mouth-watering flavors & knowing how to blend authentic Vietnamese sauces. This class is a wonderful foundation to Vietnamese Cuisine. We’ll create a made-from-scratch Vegan Pho, Spring Rolls, sauces & a classic Che dessert. Plant-based instruction with Vegetarian & gluten-free options.

Plant-based instruction.

Thursday, May 15, 6 – 8 p.m. | $75 | Instructor: Jamelah Kauffman

In this class, you’ll learn how to make a vibrant and flavorful Pasta Primavera with Creamy Garlic chicken, packed with seasonal vegetables and perfectly seasoned to bring out the best of each ingredient. To top it all off, you’ll master the art of baking soft, fragrant gluten free Focaccia bread, fresh from the oven. Whether you’re a beginner or a seasoned cook, this class will provide you with essential skills and tips to elevate your home-cooking game.

Tuesday, May 20, 6 – 8 p.m. | $65| Instructor: Joe Stumpe

When the weather is great, it’s easy to put together an entire meal on the grill. Which we’ll do, and — weather permitting — enjoy it outdoors as well. Appetizers, kebabs, grilled veggies, grilled fruit and more under a Kansas sky — would could be more appetizing?

Thursday May 22, 6 – 8 p.m. | $75 | Instructor: Nina Winter

Fried rice is fun to cook and the ultimate comfort food. Learn how to use the enigmatic wok and harness its special technique, heat and energy to create your own wok fried rice flavors. This class is also a great foundation to learn different types of Asian rice, soy sauces, seasonings and more. Students can expect plant-based instruction with vegetarian and gluten-free options.

Plant-based instruction.

Friday, May 23, 1 – 3 p.m. | $70 | Instructor: Jamelah Kauffman

In this hands-on class, you’ll create both savory and sweet gluten-free bread options. From a rich, herb-infused savory loaf to a light, sweet bread perfect for breakfast or dessert, we’ll teach you how to balance flavors and achieve the perfect rise. Discover the science behind yeast and how to work with it in gluten-free baking, ensuring a perfect texture every time.

Tuesday, May 27, 6 – 8 p.m. | $65 | Instructor:  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.

Wednesday May 28, 6 – 8 p.m. | $75 | Instructor: Nina Winter

A delectable comfort food menu from the Far East. Learn all about Japanese Cuisine 101 with a healthy yet delicious Appetizer, Soup, Main Entree & Dessert. Make a made-from-scratch meal in the comfort of your own home: Tempura Veggies, Miso Soup, Grilled Teriyaki w/rice & vegan Purin (custard pudding).

Plant-based instruction.

Thursday, May 29, 6 – 8 p.m. | $70 | Instructor: Jamelah Kauffman

In this refreshing class, you’ll learn how to craft vibrant, seasonal salads and nourishing bowl meals that are perfect for the warm summer months. We’ll guide you through a variety of techniques for building the perfect salad, from selecting fresh ingredients to creating homemade dressings that bring everything together. Join us for a fun, hands-on class that will leave you feeling inspired to create healthy, fresh meals all season long!

Tuesday, Jun. 3, 6 – 8 p.m. | $65 | Instructor:  Joe Stumpe

Only one restaurant in Wichita has ever been nominated for a prestigious James Beard Award: Georges Bistro. In this class, we show how to make versions of George’s Parisian Cheese Dip, Steak Frites, Parisian Potatoes and more. Note: This class is not affiliated with George’s, but imitation is the sincerest form of flattery!

Wednesday June 4, 6 – 8 p.m. | $75 | Instructor: Nina Winter

Aloha! It’s that time of year again where we travel to the Hawaiian Islands. Cook a comforting made-from-scratch meal for weeknights in or outdoor cooking. Grilled Hawaiian BBQ flavors, Macaroni Salad, Loco Moco Rice Plate & a Pineapple dessert is on our itinerary.

Plant-based instruction.

Friday, Jun. 6, 6 – 8 p.m. | $70 | Instructor: Jamelah Kauffman

Time for a fiesta! Craft indulgent Vegan Queso perfect for dipping, drizzling, or spreading. The Sweet Potato and Black Bean Tacos are bursting with flavor and topped with fresh, zesty ingredients. Discover how to prepare Mexican Style Street Cauliflower, a smoky and spicy veggie treat that’s sure to impress. Finish off with decadent Mexican Chocolate Brownies—rich, fudgy, and infused with the perfect hint of spice. Whether you’re plant-based or simply looking to explore new, healthier takes on classic dishes, this workshop will give you all the tools you need to create satisfying, flavorful Mexican meals. Join us for an afternoon of fun, flavor, and fresh, vegan ingredients!

Tuesday, June 10, 6 – 8 p.m. | $78| 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. Price includes a signed copy of the book.

Suggested Beverage Pairing: Merlot, American Ale

Wednesday Jun. 11, 6 – 8 p.m. | $75 | Instructor: Nina Winter

Vietnamese Spring Rolls, Chinese Egg Rolls, Filipino Lumpia & Korean Kimbap are all on the menu for this healthy hands-on class. Learn all about the art of rolling with fresh, quality ingredients & how to make your own dipping sauces such as Vietnamese Nuoc Mam & peanut sauce.

Plant-based instruction.

Friday, Jun. 13, 6 – 8 p.m. | $80 | Instructor: Jamelah Kauffman

Celebrate Father’s Day in style! In this hands-on class, prepare a hearty, mouthwatering meal featuring Chimichurri Steak, a flavorful and tender cut of meat perfectly complemented by a zesty, herb-packed chimichurri sauce. Whether you’re cooking for dad or treating yourself, join us for a fun and flavorful class that’ll make this Father’s Day a memorable one!

Tuesday, Jun. 17, 6 – 8 p.m. | $65 | Instructor:  Joe Stumpe

Barbecue, pan-fried chicken, baked mac and cheese, the world’s best cornbread and pecan pie top the menu of this class that will have you itching to host an outdoor party with a Southern twist.

Wine recommendation: Chardonnay, Cabernet.

Wednesday June 18, 6 – 8 p.m. | $75 | Instructor: Nina Winter

This workshop is for sushi lovers, artists, and dreamers. Learn how to create food art and visually-appealing sushi rolls in this specialized class. No sushi experience required. Students will dive into the world of origami and create florals, animals and nature from fruits, veggies and more. This is a wonderful class to take your sushi skills to the next level, entertaining with imagination and intention.

Plant-based instruction.

Friday, Jun. 20, 6 – 8 p.m. | $75 | Instructor: Jamelah Kauffman

This vibrant and flavorful workshop will guide you to prepare refreshing ceviche and other irresistible Latin-inspired small bites perfect for any gathering or celebration. Whether you’re hosting a party, planning a family meal, or just love bold and exciting flavors, this workshop will give you all the skills you need to bring the tastes of Latin America into your kitchen.

Tuesday, Jun. 24, 6 – 8 p.m. | $65 | Instructor:  Joe Stumpe

When you want to binge on bar food but don’t want to pay the tab.  Recipes for Buffalo wings, sliders, onion rings, queso, quesadillas and more will make it easy to stay in rather than go out for the bar food you love. Bring your favorite bar night beverages and enjoy a fun night with friends.

Wednesday, Jun. 25, 6 – 8 p.m. | $70 | Instructor: Jamelah Kauffman

Celebrate Independence Day with Stars, Stripes & Snacks – 4th of July Treats! Learn how to prepare a variety of delicious and creative snacks and treats perfect for your 4th of July celebration. Whether you’re hosting a backyard BBQ, picnic, or simply want to add some festive flair to your celebration, this workshop will give you everything you need to create the perfect 4th of July menu.

Thursday June 26, 6 – 8 p.m. | $75 | Instructor: Nina Winter

A complementary pairing of Asian & Mexican flavors, honoring each culture & their unique ingredients. Learn how to create a made-from-scratch Korean Kalbi sauce, handmade tortillas & a Kim Chi pickled topping. Plant-based instruction with vegetarian & gluten-free options.

Plant-based instruction.

Friday, Jun. 27, 1 – 3 p.m. | $70 | Instructor: Jamelah Kauffman

In this hands-on class, you’ll create both savory and sweet gluten-free bread options. From a rich, herb-infused savory loaf to a light, sweet bread perfect for breakfast or dessert, we’ll teach you how to balance flavors and achieve the perfect rise. Discover the science behind yeast and how to work with it in gluten-free baking, ensuring a perfect texture every time.