Mark Arts

2020 Culinary Arts Workshops

All classes are priced per person unless noted otherwise and no prior experience is necessary. See below for Youth Culinary offerings.

If you have any specific dietary restrictions, allergies, or if you 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.

For the Love of Florals

FOR THE LOVE OF FLORAL COOKIE DECORATING - ADVANCED

April 20, 6:00 – 8:30 p.m. | $50 | Instructor: Kara Smith

Learn the tricks to creating  trendy floral bouquets with royal icing in this advanced techniques class. Techniques taught in this class include: outlining, flooding and detail piping with a modified Royal icing. In addition, airbrushing and projection piping will be taught in class. Each student will leave with 5 decorated sugar cookies, Kara’s tried and true cookie recipes, beginner decorating kit, and cookie box. Ages 12+

Florals, For Spring!
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ITALIAN CIAO DOWN

April 29,  6:30 – 8:30 p.m. | $50 | Instructor: Chef Joe Stumpe

Learn to make your own pasta, sauces, tiramisu and so much more in this class dedicated to the “food of love.”

Suggested beverage pairing: Chianti, Asti.

Mommy Me Unicorn Cookie Class Pic'

UNICORN COOKIE DECORATING - SIDE BY SIDE

May 1, 1:00 – 3:00 p.m. | $50 per pair | Instructor: Kara Smith

Unicorns are magical, and so is this adult and child this side-by-side unicorn class. Techniques taught in this class include: outlining, flooding and piping with a modified Royal icing. Each pair will leave with 6 decorated sugar cookies, Kara’s tried and true cookie recipes, beginner decorating kit, and cookie box. Ages 5+

A magical experience for you and your little!
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CURRYING FLAVOR

May 13,  6:30 – 8:30 p.m. | $50 | Instructor: Chef 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.

Suggested beverage pairing: Riesling, IPA.

Nana, Nana, Naan 

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PINOT NOIR CALIFORNIA VS OREGON

May 13,  6:00 – 8:00 p.m. | $60 | Instructor: Jamie Stratton of Jacob Liquor

Who makes the best Pinot Noir on the west coast? Both Oregon and California have a great land and great winemakers for this fickle yet fantastic grape. Come experience the different regions of both and what makes them special and different.

Who’s the best in the west?

Side by Side Unicorn Cake (2)

UNICORN CAKE - SIDE BY SIDE

Rescheduled: May 23, 1:00 – 3:00 p.m. | $50 per pair | Instructor: Kara Smith

(Original Date March 28)

Beginner techniques taught in this class include: leveling cake layers, stacking and filling two cake layers, crumb coating and frosting a 2-layer, 6″ round cake. In addition, sugar cookie ears and horn will be provided to adorn your unicorn. Simple piping with a 1M tip will also be taught. All supplies are provided for this class. Each pair will leave with one decorated, 2-layer, 6″ cake. Recipes and a cake box will be provided. You may bring an apron from home. Recommended ages: 6+

This is event is full – but check out
Unicorn Cookie Decorating
on May 1st!
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FRENCH BISTRO

May 27,  6:30 – 8:30 p.m. | $50 | Instructor: Chef 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.

Suggested beverage pairing: Sparking wine, Merlot.

Mussels aren’t made in the gym

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THE JOY OF SIX

Rescheduled: June 3,  6:30 – 8:30 p.m. | $50 | Instructor: Chef Joe Stumpe

(Original date March 18)

Sometimes simple is best. Enroll in this class and learn how to make six tasty and quick dinners (including main and side dish), each consisting of just six ingredients. Lavash Pizza with Pecan-pear Salad, Steak Schwarma with Orzo, African Chicken with Roasted Garlic Couscous and three more delicious menus.

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LET'S COOK LOBSTERS

June 4, 6:00 – 8:00 p.m. | $95| Instructor: Chef H

(Original Date: April 2)

Yes, you read that correctly. In this class you will get to enjoy a whole lobster. You will choose your lobster, cook your lobster, and eat your lobster…. Just like they do in Maine.

The Seafood Shop, Wichita will provide us with the live crustaceans. Each lobster will arrive fresh and frisky from the cold Maine waters.

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THAI ME UP

June 10,  6:30 – 8:30 p.m. | $50 | Instructor: Chef 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: Sauvignon blanc, Riesling.

Time to spice up your life!
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SUMMER TIME LAMB

Rescheduled: June 11, 6:30 – 8:30 p.m. | $75 | Instructor: Chef H

(Original date March 24)

Ok, I understand you had lamb 12 years ago and it was tough and over cooked. The taste was strong and that was the LAST time you tried it. Well, let this be the time you fall in love with lamb chops. TRUST ME, TRY IT. We take Colorado raised lamb and roast it until it is juicy and medium.  Now you can cook this lamb or you can put it on the grill…. YUM.

For this class our lamb is Colorado raised from the Anchor Meat Market in the Douglas Arts District Wichita. We will add roasted small potatoes and steamed carrots to complete the meal.  Then let’s take some sweet ripe strawberries, add a little balsamic vinegar, sugar and orange for dessert. No that was not a typo, just come, taste and push the envelope all the way to dessert.

Bring a nice bottle of your favorite red wine to pair.

Two spots left!
Alice in Wonderland

ALICE IN WONDERLAND - ADVANCED COOKIE DECORATING

Rescheduled: June 12, 6:00 – 8:00 p.m. | $50 | Instructor: Kara Smith

(Original Date March 20)

Fall down the “cookie decorating” rabbit hole by learning advanced techniques. Techniques taught in this class include: outlining, flooding and detail piping with a modified Royal icing. In addition, airbrushing and projection piping will be taught in class. Each student will leave with 6 decorated sugar cookies, Kara’s tried and true cookie recipes, beginner decorating kit, and cookie box. Ages 12+

Wine recommendation: Sauvignon blanc, Riesling.

Time to spice up your life!
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KILLER KOREAN

Rescheduled: June 15,  6:30 – 8:30 p.m. | $50 | Instructor: Chef Joe Stumpe

(Original date March 25)

Korean food is quickly 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.

Just two spots left!

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APPETIZERS

Rescheduled: June 16, 6:00 – 8:00 p.m. | $55 per person| Instructor: Chef H

(Original Date March 19)

Spring and Summer are fast approaching. It is time to put up the patio umbrella and begin the season of entertaining friends. We will learn how to make 4 different appetizers that will WOW your guests. Very different, yet so uncomplicated to prepare. Starting with Cold Cazpach, then Crag Stuff Phyllo Cubs, Salmon Rollups & Cold Ship Pizza.

Who said appetizers are not filling? You will be full when the class concludes.

Bring a good Italian Prosecco or Pinot Gris to pair

Come early, fill your wine glass and view the galleries at Mark Arts.

Boom-Chicka-Chicken-Cacciatore!
Only 2 spots left!
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BURGUNDY, THE KING OF PINOT NOIR

June 17,  6:00 – 8:00 p.m. | $80 | Instructor: Jamie Stratton of Jacob Liquor

What makes Burgundy so majestic? Is it the birthplace in Burgundy France that sets it apart from other regions of the world? Why are the most expensive Pinot Noirs in the world coming from this region? Why does Pinot Noir from Burgundy taste so different than other regions of the world? Come experience the most prestigious Pinot Noir region of the world.

Chef H COUPLE

DATE NIGHT

Rescheduled: June 18, 6:00 – 8:00 p.m. | $65 per person| Instructor: Chef H

(Original Date April 9)

This is our second date night this year as others have sold out. Enroll yourself and your date and enjoy a great meal together. The dish you two will make this evening is Chicken Cacciatore from Northern Italy. We will pair with fresh pasta that we learned how to make in other Mark Arts classes. The evening will start with nice lettuce wedge and finish with orange Creme Brulee.

This will go well with a full-bodied Italian wine so bring some along for our journey.

Boom-Chicka-Chicken-Cacciatore!
Only 2 spots left!
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VIET NOM NOM

Rescheduled June 22,  6:30 – 8:30 p.m. | $50 | Instructor: Chef Joe Stumpe

(Original April 1)

Vietamese food has been called the world’s most beautiful cuisine and it’s among the healthiest, too. Join us and learn to make spring rolls, papaya salad, pho noodle soup, Vietnamese barbecue, banh mi sandwiches and more.

Suggested beverage pairing: Pinot grigio, lager-style beer.

CHEF H CHILL IN THE AIR

MEDITERRANEAN SHRIMP

Rescheduled to June 23,  6:00 – 8:00 p.m. | $65 | Instructor: Chef H

(Original Date: May 7)

Summer is here and “the living is easy,” so let’s try a few new recipes that help us prepare for the warm nights on the deck. If you love shrimp, then this recipe is perfect for dinner. It is served over fresh angel hair pasta from the Anchor Meat Market.  Such a dish will not break the bank but delight your guests. Add a cold salad made with green and white fresh spring asparagus. Eggs are not the only food that are poached. Try poached pears with Italian Mascarpone Cheese. Pears are in season and this is an easy make ahead dessert.

You will be surprised at how uncomplicated it is to prepare.
This will go well with a full-bodied Chardonnay, bring some to pair.

Recipes will be provided for each course.
Come early and walk through the galleries with your glass of wine.

Food at garden party

TAPAS

Rescheduled: June 25, 6:00 – 8:00 p.m. | $60| Instructor: Chef H

(Original Date April 23)

A tapa is an appetizer or snack in Spanish cuisine and translates to small portion of any kind. Tapa may be cold or hot. When many tapas are served, they substitute as a full meal and that is why they are ideal for the spring and summer.

We will prepare some empanadas with beef and chicken and create a great cold soup and let’s get really creative, with shrimp wrapped in Spanish ham. Sound good?  All of these “little plates” are easy to prepare and will wow your guests. We will start with a unique and easy salad of strawberries, blueberries and oranges. The finish will be a Chef H surprise.

Bring a full-bodied Spanish red or even a fruity white wine to pair.

There is nothing small about this class.
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SUMMER WHITES

July 8,  6:00 – 8:00 p.m. | $50 | Instructor: Jamie Stratton of Jacob Liquor

What makes Burgundy so majestic? Is it the birthplace in Burgundy France that sets it apart from other regions of the world? Why are the most expensive Pinot Noirs in the world coming from this region? Why does Pinot Noir from Burgundy taste so different than other regions of the world? Come experience the most prestigious Pinot Noir region of the world.

Fine wine for your summer time

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COLD SUMMER SOUPS

Rescheduled: July 9, 6:00 – 8:00 p.m. | $60| Instructor: Chef H

(Original date April 16)

During the hot summer season, we tend to eat light fair. When we think of soup, we think it is only for the winter months. Au contraire, my kitchen mate. Soup can be cold and so refreshing on those hot summer evenings. Come to this class and learn to make 3 different soups: cold cucumber / avocado soup, gazpacho soup and cold peach soup.  We will start with a cold fruit salad with poppy seed dressing and finish with an American favorite: a free form apple tort.

This class will pair well with any of your favorite wines. Red or white!

Refresh your summer menu!
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LET'S HAVE DINNER IN NEW YORK CITY

Rescheduled to July 16, 6:00 – 8:00 p.m. | $115| Instructor: Chef H

(Original Date May 14)

Join Chef H and Karl Lakin, a wine representative from Groves Liquor and taste 3 different wines as you enjoy 3 fabulous courses. This evening we will Roast whole beef tenderloins, Chateau Briand style.

We will then prepare a rich mushroom/ wine reduction for serving over the sliced tenderloin. We will use fresh wild mushrooms in season.

Our salad of fresh pears, stilton blue cheese and hot roasted pecans will be dressed with a light salad dressing that you create.

It is only fair that we end this meal with a lemon creme brulee.

With each course our wine expert Karl, from Groves Liquor will share with you the details of each wine and how to pair wine with other courses/meals you may prepare at home. You must be 21 to attend this dinner.

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MEXICAN FIESTA

Rescheduled to August 20, 6:00 – 8:00 p.m. | $60| Instructor: Chef H

(Original Date April 30)

Connie and Chef H will team teach this class on the art of true Mexican cooking. You will be introduced to a green tomatillo sauce over Roasted Pork Tenderloin. Connie will show us a new way to prepare Black Beans and make some of her family favorite recipes from Oaxaca, Mexico.  She will teach the easy flavorful way to make Chicken Tortilla soup.

You will be surprised at the layers of flavors and how easy the dishes are to prepare…..No Tex Mex here.

Come early and walk through the galleries with your glass of wine/beer.

Bring a favorite beer, crisp white wine or maybe a little tequila.

Be prepared for own Cinco De Mayo Fiesta!