Mark Arts

Culinary Arts Workshops

For in-person culinary workshops, participants will use individual supplies and practice social distancing because of the coronavirus pandemic. Mark Arts is also offering virtual workshops.

All classes are priced per person unless noted otherwise, and no prior experience is necessary. If you have any specific dietary restrictions, allergies or require special seating, please contact us at 316-634-2787 and notify the person who helps you enroll. While every effort will be made to modify recipes accordingly, we ask that you please double check the class menu when signing up.

There will be no refunds for Culinary Arts Workshops if canceled 3 days or fewer before the event. No exceptions. Those who cannot attend a previously purchased workshop may find a friend or family member to take their place or call Mark Arts to see about the ability to transfer to a future workshop or class with the same instructor (if it is more than three business days before the workshop or class). If a workshop is canceled because of weather or teacher illness, every effort will be made to schedule a make-up workshop or process a refund.

Participates for workshops are encouraged to bring their own wine, beer, or adult beverage to enjoy during their experience if of age.

Halloween Cookies Oct 30th

HALLOWEEN SUGAR COOKIE DECORATING

Friday October 30th, 6 p.m. – 8 p.m. | $50| Instructor: Kara Smith

Celebrate Halloween in this creepy cookie decorating class. Each student will decorate four standard sized and two mini Halloween sugar cookies. Decorate alongside Kara as she walks you through each step of the process. This class is recommended for beginners and intermediate cookie decorators. $50, all supplies provided.

The perfect spooky treat for Halloween!

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EGG LAB: AKA BRUNCH CLASS

Saturday October 31, 10 – 12 p.m. | $70 | Instructor: Chef Nick Korbee

In this brunch-focused class, the egg comes first. Learn how to buy eggs, the anatomy of egg and how to cook it perfectly including fried, poached and a soft scramble. We’ll also cover the perfect egg sandwich, crepes, croissant bread pudding and creme brulee. And what/s brunch without locally roasted coffee, an exotic tea pairing and demo on making a great bloody Mary!

In response to COVID-19, culinary classes will currently be demonstration only. You will have a chance to watch every step of the process and, best of all, samples will be served along the way!

This is egg-xactly what you need!

Bowl of noodles sitting on a red table with a bowl of sprouts and cilantro sitting on a red table. Culinary delight.

VIET NOM-NOM

Wednesday November 4, 6:30 – 8:30 p.m. | $55 | Instructor: Chef Joe Stumpe

Wichita is a mecca of great Vietnamese food. Now taste and learn how to make these popular dishes for yourself: spring rolls, papaya salad, claypot salmon, Saigon’s famous No. 49 and much more!

In response to COVID-19, culinary classes will currently be demonstration only. You will have a chance to watch every step of the process and, best of all, samples will be served along the way!

Bowl of raw oysters on ice with sauce and lemon.

OYSTERS 101

Saturday November 7,  2 – 4 p.m. | $95 | Instructor: Chef Nick Korbee

Did you know not all oysters are the same? Students will learn how to identify east coast, west coast and European oyster species by their shape and flavor and how oysters are cultivated. Get hands on and learn how to properly shuck oysters and take home your own oyster knife and shucking glove. Students will enjoy a demo of making a mignonette sauce, a classic cocktail sauce and pan-roasted oysters. Then learn how to prepare a seasonal broiled oyster dish and what wines, beers and cocktails pair best.

In response to COVID-19, culinary classes will currently be demonstration only. You will have a chance to watch every step of the process and, best of all, samples will be served along the way!

Oh shucks, it’s never a bad time for oysters!

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SOUPS ON

Wednesday November 11,  6 – 8 p.m. | $80 | Instructor: Chef H

There is nothing like a bowl of hearty hot soup during these fall /winter days. I remember my mom and Campbells were good friends during this time of year but now we can make our own slow cooker soups that do not take a lot of time to prepare and are always ready when we want a hot bowl of hearty goodness. The only “work” to these soups is preparing the vegetables. In this class we will start with a salad then create an Italian Sausage and Kale Soup, an Italian Minestrone Soup with elbow macaroni, and the season favorite, Pumpkin Soup.

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

In response to COVID-19, culinary classes will currently be demonstration only. You will have a chance to watch every step of the process and, best of all, samples will be served along the way!

Warming up the stove and your stomach!

Wine is poured into stemmed glass liquid refreshment alcohol

PINOT NOIR - CALIFORNIA VS OREGON VS FRANCE

Thursday  November 12, 6:30 – 8:30 p.m. | $80| Instructor: Jamie Stratton of Jacob’s Liquor

Pinot Noir- California vs Oregon vs France
Did you know the most expensive wine in the world is made from Pinot Noir? Yes, but many question who makes the best Pinot Noir in the world? Both Oregon and California have great land and great winemakers for this fickle yet fantastic grape but Burgundy is the birthplace. Come experience the different regions and what makes them special, different, and in some cases so expensive.

Pumpkin Pie Cookie Class

THANKFUL FOR PIE COOKIE CLASS

Friday November 13, 6 p.m. – 8 p.m. | $50| Instructor: Kara Smith

Celebrate the flavor of the season: Pumpkin Spice! Join Kara in learning the techniques of cookie decorating with Royal icing in this “pumpkin spice” cookie themed class. Learn how to outline, flood and detail pipe using Royal icing. This class is great for beginners as simple techniques are taught. Each student will leave with completed cookies, take home box, recipes and decorating supplies.

Pumpkin Spice? Well that sounds nice!

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EGG LAB: AKA BRUNCH CLASS

Saturday November 14, 10 – 12 p.m. | $70 | Instructor: Chef Nick Korbee

In this brunch-focused class, the egg comes first. Learn how to buy eggs, the anatomy of egg and how to cook it perfectly including fried, poached and a soft scramble. We’ll also cover the perfect egg sandwich, crepes, croissant bread pudding and creme brulee. And what/s brunch without locally roasted coffee, an exotic tea pairing and demo on making a great bloody Mary!

In response to COVID-19, culinary classes will currently be demonstration only. You will have a chance to watch every step of the process and, best of all, samples will be served along the way!

Brunch is back, back again.
Brunch is back, tell a friend. 

A table is filled with fresh, raw vegetables including radishes, green onions, and carrots.

COOKING LOCAL THROUGH THE SEASONS: FALL & WINTER

Thursday November 19, 6:30 – 8:30 p.m. | $120 | Instructor: Chef Nick Korbee

This class focuses on creating dishes with what is currently in season within 50 miles of Wichita and what will be coming in season next so you are prepared to hit the farmers markets and make something delicious! You will learn a seasonal appetizer, main dish and dessert.

Along with sampling the dishes, students will also enjoy simply prepared and raw selections of peak season local veggies fruits and will  take home a seasonal preserved, cured or fermented item.

In response to COVID-19, culinary classes will currently be demonstration only. You will have a chance to watch every step of the process and, best of all, samples will be served along the way!

Explore fresh, fun and fermented foods! 

Yellow and coral houses on an old street.

BIG EASY EATS

Wednesday December 2, 6:30 – 8:30 p.m. | $55 | Instructor: Chef Joe Stumpe

Dig into 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! These are just some of the dishes you’ll master.

In response to COVID-19, culinary classes will currently be demonstration only. You will have a chance to watch every step of the process and, best of all, samples will be served along the way!

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EGG LAB: AKA BRUNCH CLASS

Saturday December 5, 10 – 12 p.m. | $70 | Instructor: Chef Nick Korbee

In this brunch focused class the egg comes first. Learn how to buy eggs, the anatomy of egg and how to cook it perfectly from fried, poached eggs, and a soft scramble. Along with great brunch dishes such as the perfect egg sandwich, crepes, croissant bread pudding and creme brulee. And whats brunch without locally roasted coffee, an exotic tea paring and demo on making a great blood mary!

In response to COVID-19, culinary class with currently be demonstration only. You will have a chance to watch every step of the process and best of all, samples will be served along the way!

An eggquisite experience

Wine-31

CABERNET VS MERLOT - CAN YOU TELL THE DIFFERENCE?

Wednesday December 9, 6:00 – 8:00 p.m. | $75| Instructor: Jamie Stratton of Jacob’s Liquor

Cabernet may be the king of red grapes but did you know the most expensive Bordeaux is actually made from Merlot? Merlot gets brushed aside as a light not so serious grape variety, but when done right it can hold it’s own against some stellar Cabs. In this tasting we will dissect the differences between the two grapes, discuss their main growing regions, and blind taste to see if you can pick Merlot vs Cabernet in the lineup.

Bowl of raw oysters on ice with sauce and lemon.

OYSTERS 101

Thursday December 10,  6:30 – 8:30 p.m. | $95 | Instructor: Chef Nick Korbee

Did you know not all oysters are the same? In this class students will learn how to identify east coast, west coast and European oysters species by their shape and flavor and how oysters are cultivated. Get hands on and learn how to properly shuck oysters and take home your own oyster knife and shucking glove. And enjoy a demo of making a season mignonette sauce, a classic cocktail sauce and pan roasted oysters. Then learn how to prepare seasonal broiled oyster dish and what wines, beers and cocktails pair best!

In response to COVID-19, culinary class with currently be demonstration only. You will have a chance to watch every step of the process and best of all, samples will be served along the way!

Seas the day!

A table is filled with fresh, raw vegetables including radishes, green onions, and carrots.

COOKING LOCAL THROUGH THE SEASONS: FALL & WINTER

Saturday December 12, 11 – 1 p.m. | $120 | Instructor: Chef Nick Korbee

This class focuses on creating dishes with what is currently in season within 50 miles of Wichita and what will be coming in season next so your prepared to hit the farmers markets and make something delicious! You will learn a seasonal appetizer, main dish and desert. And also learn how to prepare/preserve

Along with sampling the dishes students will also enjoy simple prepared and raw selection of peak season local veggies fruits, take home a seasonal preserved, cured or fermented item.

In response to COVID-19, culinary class with currently be demonstration only. You will have a chance to watch every step of the process and best of all, samples will be served along the way!

Farm fresh & delicious!