Culinary Arts Workshops

Cooking is truly an art form.

There are no refunds for Culinary Arts Workshops if canceled three days or fewer before the event. Those who cannot attend a previously purchased workshop may find a friend or family member to take their place.

The health of our visitors is our top priority. Facial coverings are requested to be worn by individuals who are not fully vaccinated against COVID-19. Vaccinated individuals are required to wear face coverings if they are within six feet of any other individual.

Tuesday, November 30, 6 – 8 p.m. | $55 | Instructor: Joe Stumpe

Korean food is gaining in popularity and this class shows why: dishes like Kalbi (barbecued short ribs), Bibimbap and Japchae are practically irresistible. Throw in spicy twice-fried Korean chicken and Korean tacos and you’ll see why this country’s food is winning fans all over. Students may bring a beverage of their choice. Suggested pairings are Cabernet, Soju, or Lager Beer.

Wednesday, December 1, 6 – 8 p.m. | $59 | Instructor: Kristina Grappo

If you love getting creative and having fun with food, you’ll have a blast creating stuffed pastas in various colors and designs! Each color is made using all-natural coloring– we’ll cover how to make your pastas in different colors, and add fun designs to your stuffed pastas! Come learn three popular shapes for stuffed pastas, along with a seasonal ricotta filling. We will cover the best ways to prepare, serve, and store these scrumptious pastas, along with the history of where they are from in Italy, and my personal favorite herbed brown butter sauce for serving. Come hungry, as each class is completed by eating our creations!

Wednesday, December 8, 6 – 7:30 p.m. | $75 | Instructor: Jamie Stratton of Jacob Liquor Exchange

There’s no doubt that Cabernet has taken a foothold in every major wine region in the world. Everybody wants to grow this powerful red that is at the center stage of all red wine drinkers. Let’s explore Cabernet at its best from some of the major areas in the US and abroad. It may have all started in Bordeaux, but Cabernet can be King in just about any great climate and soil.

Tuesday, December 14, 6 – 8 p.m. | $60 | Instructor: Chef Gigi Gonzalez

Bake and decorate delicious vanilla cupcakes! Different decorating ideas will be shared and show your creative side with this class! Each student will take two cupcakes home.

Wednesday, December 15, 6 – 8 p.m. | $55 | Instructor: Joe Stumpe

Prepare a traditional feast fit for a Luau on the beach with Kalua pork, Shoyu chicken, poke, Hawaiian fried rice and mac salad, pineapple upside-down cupcakes. Students may bring a beverage of their choice. Suggested pairings are Sauvignon Blanc or Rosé.

Wednesday, January 5, 6 – 8 p.m. | $55 | Instructor: Joe Stumpe

Get the new year off to a great start by learning how to make six complete dinners with just six ingredients each: Lavash Pizza with Pear-Pecan Salad; African Chicken with Roasted Garlic Couscous; Shrimp Stir Fry with Egg Drop Soup; Steak Schwarma with Orzo and more.

Tuesday, January 11, 6 – 8 p.m. | $53| Instructor: Chef GG

Learn how to make the delicious, yet simple, crème brûlée crusted with cane sugar and topped with freshly whipped cream and berries.

Wednesday, January 12, 6 – 7:30 p.m. | $65 | Instructor: Jamie Stratton of Jacob Liquor Exchange

In this class we will discuss the history of Napa Valley and where these wines are headed in the future. What was it that put Napa Valley on the map, and how are they relevant on the world stage today? Learn all of this while tasting some great red and white wines from some of the most important areas within the valley. Food is not provided, but please feel free to bring cheese, crackers, charcuterie, etc. to enjoy with your wines.

Tuesday, January 18, 6 – 8 p.m. | $55 | Instructor: Joe Stumpe

Winter has us thinking about beach food, especially those recipes from around the sunny Caribbean: Jamaican Jerk Chicken, Cuban Mojo Pork, fish tacos, shrimp curry, fried plantains and more. Bring sunscreen and cold beverages.

Thursday, January 20, 6 – 8 p.m. | $78 | Instructor: Chef H

Eggplant Parmesan, parmigiana di melanzane, in Italian, is one of the classic dishes of southern Italy. It is associated with the cooking of Naples but is also popular in the Campania countryside, Calabria, and Sicily. Eggplant Parmesan is a casserole dish made by slicing eggplant thinly and frying it in olive oil. For a lighter touch, the eggplant can be baked or grilled. The eggplant is layered successively in a baking casserole with tomato sauce, mozzarella cheese, parmigiana cheese and basil. The meal will begin with an Italian Salad complete with olives, tomatoes artichokes, and more and will complete with a lemon mousse.

This will go well with a full-bodied Italian red like Chianti, so bring a bottle along if you’d like.

Tuesday, January 25, 6 – 8 p.m. | $60 | Instructor: Chef GG

Learn how to make delicious, soft and tart cookies in this workshop. You can never go wrong with lemon and ricotta cheese with a lemon glaze! Everyone will take 3 cookies home.

Thursday, January 27, 6 – 8 p.m. | $70 | Instructor: Chef H

There is nothing like a bowl of hearty, hot soup during fall and winter days.  The only “work” to these soups is getting the vegetables ready, so get ready for some slicing and dicing!
Italian sausage and kale with hearty potatoes is a favorite, especially when made with spicy Italian sausage. This soup is reminiscent of the Tuscan soup at Olive Garden.

We’ll also make the well-known Italian minestrone soup with elbow macaroni.  We will whip up a fall special apple salad with maple syrup dressing as a start.

These soups go great with beer, so bring your favorite or a hearty red wine.

Tuesday, February 1, 6 – 8 p.m. | $55 | Instructor: Joe Stumpe

The wine country has produced some of our nation’s best food as well. We will cook our way through shrimp tostadas, tri-tip steak with chimichurri sauce, avocado toast, California pizza, bread salad and of course Ghiradelli dark chocolate brownies. Beverage pairing: California reds and whites—bring a bottle if you’d like!

Wednesday, February 2, 6 – 8 p.m. | $60 | Instructor: Chef GG

Learn to make a realistic sponge scrubber with bubbles! Students will make a “dirty plate” (caramel sauce), a bright yellow sponge cake and a dark green crumb to top it off after cutting it into the perfect rectangle shape. The finishing touches are a bit of “dish soap” and “bubbles” to make it look like washing dishes!

Tuesday, February 8, 6 – 8 p.m. | $85 | Instructor: Chef H

This flavorful dish is a great Sunday dinner for two, easy to prepare, and will fill your home with a wonderful aroma of garlic, wine and spices. Students will learn to prepare one hen.

The meal will start with a salad of oranges olives and celery, be served with a cold rice pilaf that can be prepared several days ahead and will finish with fresh peach cobbler warm from the oven.

Feel free to bring a favorite light red wine like Merlot or Chianti.

Wednesday, February 9, 6 – 7:30 p.m. | $70 | Instructor: Jamie Stratton of Jacob Liquor Exchange

Come learn about sparkling wine from around the world. Where did it start, how is it made, what grapes are used, and what does it taste like? We will discover the answers to all these questions and more as we taste some great bubbles and pair them with some delicious chocolates from Cocoa Dolce.
This is a perfect event for a Valentines date night! Please feel free to bring cheese, crackers, charcuterie, etc. to enjoy with your wines in addition to the chocolate provided.

Tuesday, February 15, 6 – 8 p.m. | $123 | Instructor: Chef H

In this workshop, students will choose, cook, and eat their lobster just like in Maine!

Each lobster will arrive fresh from the cold Maine waters from the Seafood Shop. The order for the Maine lobsterman is due Monday, Feb 7, 2022, and we cannot accept cancellations after that date.

This is a casual evening indeed! Students can expect lots of melted butter, some seaweed, and lemons. We will start with an iceberg lettuce wedge salad and for dessert, a good old fashioned Portland style ice cream sundae.

This is, by all means, a hands-on workshop and an opportunity to enjoy fresh lobster right here in Wichita.

Bring a Chardonnay or other white wine of your choice if you wish!

Tuesday, February 22, 6 – 8 p.m. | $55 | Instructor: 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). Bring a bottle if you’d like!

Thursday, February 24, 6 – 8 p.m. | $70 | Instructor: Kristina Grappo

Calling all aspiring pastaios and pastaias! Come learn three popular shapes for stuffed pastas, along with a seasonal ricotta filling. We will cover the best ways to prepare, serve, and store these scrumptious pastas, along with the history of where they are from in Italy, and my personal favorite herbed brown butter sauce for serving. Come hungry, as each class is completed by eating our creations!

Tuesday, March 1, 6 – 8 p.m. | $81 | Instructor: Chef GG

Layers for this delicious cookie consist of almond based cakes and different preserves! Oh, and chocolate too! This class will demonstrate how to make this amazing batter and how to perfectly layer it all together. Each participant will take 5 cookies home!

Wednesday, March 2, 6 – 8 p.m. | $55 | Instructor: Joe Stumpe

Learn to roll your own just like your favorite sushi restaurant. You’ll master California rolls, Inside Out Rolls, Deep-Fried Rolls and all the favorite accompanying sauces. Every participant will leave with their own sushi rolling mat. Beverage pairing: Pinot grigio, syrah—bring a bottle if you’d like!

Wednesday, March 9, 6 – 7:30 p.m. | $70 | Instructor: Jamie Stratton of Jacob Liquor Exchange

This class will delve into the prowess of the Tuscan wine region. There are so many great wines to be had from Tuscany, and we will explore wines from six regions including Chianti, Montalcino, Montepulciano, and Bolgheri, among others. Learn about what makes these wines special and why it’s one of my favorite wine regions in the world. Food is not provided, but please feel free to bring cheese, crackers, charcuterie, etc. to enjoy with your wines.

Tuesday, March 15, 6 – 8 p.m. | $85| Instructor: Chef H

Learn how to roll out fresh pasta and cut it any width you would like. The meal will start with an Italian salad with homemade dressing. Students will also whip up a homemade pasta sauce that is quick and easy to make. Best of all—this whole meal is fresh and delicious. You will taste the difference!
This meal will go well with a hearty red wine or Chianti, so bring some along if you would like.

Wednesday, March 16, 6 – 8 p.m. | $55 | 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—bring a bottle if you’d like!

Thursday, March 24, 6 – 8 p.m. | $68 | Instructor: Chef GG

Macarons can be quite complex, but this class will teach you tips and tricks on how to perfect them! Ganache and buttercream fillings will be made to build the cookies for a delicious and delicate result! Each participant will take home 3 macarons.

Tuesday, March 29, 6 – 8 p.m. | $66 | Instructor: Kristina Grappo

If you love getting creative and having fun with food, you’ll have a blast creating stuffed pastas in various colors and designs! Each color is made using all-natural coloring– we’ll cover how to make your pastas in different colors, and add fun designs to your stuffed pastas! Come learn three popular shapes for stuffed pastas, along with a seasonal ricotta filling. We will cover the best ways to prepare, serve, and store these scrumptious pastas, along with the history of where they are from in Italy, and my personal favorite herbed brown butter sauce for serving. Come hungry, as each class is completed by eating our creations!

Tuesday, March 22, 6 – 8 p.m. | $70| Instructor: Chef H

Let’s spice things up just a bit with a zesty way to prepare pork tenderloin with a green tomatillo sauce.  Chef H will introduce you to a green tomatillo sauce complete with peppers, garlic cilantro and a variety of spices. The meal will begin with a cup of Gazpacho which students will prepare at the start of the workshop.

Bring a favorite beer, crisp white wine if you wish!

Tuesday, April 5, 6 – 8 p.m. | $60 | Instructor: Chef GG

Learn to make a tasty roll out sugar cookie dough to cut into shapes. Decorate with a shiny Royal icing and learn different techniques for a variety of beautiful outcomes! Each participant will take 3 cookies home.

Wednesday, April 6, 6 – 8 p.m. | $55 | Instructor: Joe Stumpe

French food isn’t all fussy. Simple, hearty dishes like French onion soup, steak frites and wine-steamed mussels will show you the fun side of French cuisine. Beverage pairing: Sparking wine, Merlot—bring a bottle if you’d like!

Wednesday, April 13, 6 – 7:30 p.m. | $80 | Instructor: Jamie Stratton of Jacob Liquor Exchange

Let’s explore one of the most important and prestigious wine regions in the world–Bordeaux. In this class we will taste from the right bank, left bank and explore happenings in Sauterne. We will discuss the history of classifications, as well as how this region has shaped the world wine scene in regards to the cultivation of Cabernet/Merlo/Cab Franc. Food is not provided, but please feel free to bring cheese, crackers, charcuterie, etc. to enjoy with your wines.

Tuesday, April 19, 6 – 8 p.m. | $55 | Instructor: Joe Stumpe

This class shows you how to prepare two themed dinner parties: A Mexican feast complete with carnitas, pico de gallo, chipotle potatoes, tres leche cake and more south-of-the-border treats; and a California-inspired menu featuring Zuni Café’s famous roasted chicken and bread salad, shrimp tostada appetizers and more. Beverage pairing: Margaritas, Cabernet—bring a bottle if you’d like!

Thursday, April 21, 6 – 8 p.m. | $66 | Instructor: Chef GG

This is a typical dessert you see on the streets in many parts of Colombia. Learn to make this delicious layered dessert including cooked meringue, freshly whipped cream and fresh fruits. It may just be your new favorite treat!