Mark Arts

2019 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.

Culinary41

THANKFUL FOR PIE COOKIE DECORATING

November 23, 2 – 4 p.m. | $45 | Instructor: Kara Smith

It’s an unwritten rule that Thanksgiving is really all about the pie. Show your pie appreciation with sugar cookies decorated in all things pumpkin pie! Techniques taught in this class include: outlining, flooding and detail piping with a modified Royal icing. In addition, techniques with the airbrush will be taught. In total, each student will leave with 5 pumpkin pie themed cookies. Yum! Recipes and a take home cookie box will be provided. $45 per person.

Chef H Appretizers

APPETIZERS EVERYWHERE

December 3, 6 – 7:30 p.m. | $50 | Instructor: Chef H.

Christmas is just a few weeks away and it’s a time to entertain friends.

Unfortunately, the season does not allow us much time to be creative. We will learn how to make 4 different appetizers that will WOW your guests. Very different yet so uncomplicated to prepare.

We will make Crab Stuffed Phyllo Cups, Grape Prosciutto Bites, Salmon Rollups. and Horsey Shrimp.

Yes, lots of seafood but it is the time of year to try these special appetizers.

Bring a good Italian Prosecco or Pinot Gris. Come early, fill your wine glass and view the galleries at Mark Arts.

This is not a sit-down class, so we will increase the class size to 20. Gather round the culinary table, make these treats, enjoy your wine and mingle with newfound friends. Let’s enjoy the Christmas party season.

You will be given the complete set of recipes for everything you make this night.

Sign up soon!
This event will be full in no time!

Culinary42

LEBANESE PLEASE

December 4, 6:30 – 8:30 p.m. | $50 | Instructor: Joe Stumpe

Wichita is a mecca for great Lebanese food. Now you can learn how to make all those great dishes – from hummus and baba ganoush to lavash, stuffed graped leaves, gyros and baklava – on your own. Wine recommendation:  Merlot or Syrrah.

Let’s find another event that works for you, please!

Kara smith reindeer cookies

REINDEER COOKIE PLATTER COOKIE DECORATING

December 5, 6:30 – 8:30 p.m. | $50 | Instructor: Kara Smith

Grab your little and join our “side by side” festive reindeer cookie class. This class is great for beginners as basic outlining, flooding and detail piping with Royal icing will be taught. In total, each pair will leave with 13 cookies that when combined form a cute yet simple reindeer. Ages 5 and Up. $50 per pair.

This event is full!
Please continue down the list to find another one that delights!

monika-grabkowska-EM8ljm8UOD8-unsplash

SEASONAL SOUPS & STEWS

December 6, 11:30 – 1:00 p.m. | $45 | Krista Sanderson – Eat REAL America

Join Krista for lunch to warm up and learn how to create healthy delicious soups and stews using fresh in-season ingredients.

Sign up quick!
This event will be full soon!

Culinary43

BUFFALO PLAID CHRISTMAS COOKIE DECORATING

December 7, 2:00 – 4:00 p.m. | $45 | Instructor: Kara Smith

Learn the basics of sugar cookie decorating in the theme of classic buffalo plaid Christmas. Techniques taught in this class include: outlining, flooding and detail piping with a modified Royal icing. In addition, airbrushing will be taught in this class. In total, each student will leave with 5 decorated sugar cookies. Recipes and take home cookie box provided. $45 per person.

Sign up quickly!
This event is filling up!

CHEF H Italian

NORTHERN ITALIAN WINE DINNER

December 9, 6:00 – 8:00 p.m. | $95 | Instructor: Chef H.

STOP. JUST THIS NIGHT, NO HOLIDAY SHOPPING!!

Come to the Chefs Table at Mark Arts and learn how to make this internationally famous dish that you can recreate for your family this Holiday season.

Osso Bucco

The Italian dish originated from the city of Milan in the late 19th century. Traditionally served with saffron risotto and sprinkled with gremolata, a mix of parsley, garlic and lemon peel. This evening we will prepare veal shanks Osso Bucco style.

Join Chef H and a wine representative from Groves Liquor and taste 3 different Italian wines as you enjoy 3 fabulous courses. With each course our wine expert from Groves Liquor will share with you the details of each wine and how to pair wine with other courses/meals you may prepare this holiday season at home.

For our salad we will travel south in Italy for a caprese salad, traditional style.

We will finish with lemon crème Brule made famous in Wichita by Jeremy Wade, Ya Yas Euro ‘Bistro.

Recipes will be provided for each course as well as information about the wines.

Class is limited to 12. You must be 21 to attend this dinner.

Only one seat left, sign up soon!

CHEF H Italian

NORTHERN ITALIAN WINE DINNER

December 10, 6:00 – 8:00 p.m. | $95 | Instructor: Chef H.

STOP. JUST ONE MORE NIGHT, NO HOLIDAY SHOPPING!!

Come to the Chefs Table at Mark Arts and learn how to make this internationally famous dish that you can recreate for your family this Holiday season.

Osso Bucco

The Italian dish originated from the city of Milan in the late 19th century. Traditionally served with saffron risotto and sprinkled with gremolata, a mix of parsley, garlic and lemon peel. This evening we will prepare veal shanks Osso Bucco style.

Join Chef H and a wine representative from Groves Liquor and taste 3 different Italian wines as you enjoy 3 fabulous courses. With each course our wine expert from Groves Liquor will share with you the details of each wine and how to pair wine with other courses/meals you may prepare this holiday season at home.

For our salad we will travel south in Italy for a caprese salad, traditional style.

We will finish with lemon crème Brule made famous in Wichita by Jeremy Wade, Ya Yas Euro ‘Bistro.

Recipes will be provided for each course as well as information about the wines.

Class is limited to 12. You must be 21 to attend this dinner.

Booked to capacity!
More options to the South!

A red wine bottle in a wooden box filled with straw on a tasting room table with two glasses of poured wine.

COLD WEATHER = CABERNET SEASON!

December 11, 6 – 8 p.m. | $60| Instructor: Jamie Stratton of Jacob Liquor Exchange

Cabernet has positioned itself as the world’s top grape variety for drinkers and collectors alike. Learn what makes Cabernet special as we taste some great big reds from great Cabernet sites from around the world. Please feel free to bring food for your enjoyment to this event.

Kara Smith Mini Xmas Cookies

CHRISTMAS MINI COOKIE DECORATING

December 12, 6:30 – 8:30 p.m. | $45 | Instructor: Kara Smith

It’s mini mania! Get into the Christmas spirit with minis, the newest cookie trend. Techniques taught in this class include: outlining, flooding and detail piping with a modified Royal icing. In addition, airbrushing will be taught in this class. In total, each student will leave with 14 mini decorated cookies all themed in the Christmas spirit!

Recipes and take home cookie box provided. $45 per person.

Culinary45

BIG EASY EATS

December 18, 6:30 – 8:30 p.m. | $50 | Instructor: Chef Joe Stumpe

Learn how to make dishes from New Orleans, considered the county’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.

Easy! This event is full,
please find another.

Kara Smith's PICTURES FOR WEBSIIIITE

COOKIES FOR SANTA

December 21, 2:00 – 4:00 p.m. | $45 | Instructor: Kara Smith

Students will decorate five Christmas themed sugar cookies for Santa and three carrot cookies for Rudolph. Simple decorating and pipping techniques will be demonstrated. In addition to cookies, a “Cookies for Santa” plate and recipes will be provided. Ages 5 and Up. Adult supervision is encouraged for younger children.

Enroll early to ensure space!
This event is filling up!

CHEF H VERACRUZ

RED SNAPPER VERACRUZ

January 7, 6:00 – 8:00 p.m. | $70 | Instructor: Chef H.

In the warm waters off the Pacific coast of Mexico red snappers are abundant. The Mexicans have a terrific way to prepare this meaty tasty fish with fresh tomatoes and olives from Spain. You will learn how to cook either the snapper steaks or snapper fillets in a rich tomato compote and served over wilted fresh spinach. Of course, there are a few spices that add to the unique flavor of this dish.  These spices are from the Spice Merchant. You know you are tired of all the rich holiday foods and it is a new year, so try this healthy and very tasty dish. It is only fitting that we start the meal with some shrimps cooked in——–(tell you and spoil all the fun, NO) and finish with a surprise. (Chef H will have it figured out).

Bring a Sauvignon Blanc and come early, fill your wine glass, and view the galleries at Mark Arts.

You will be given the complete set of recipes for everything you make this night.

Seats are filling,
snap-in & enroll soon!

Chef H COUPLE

DATE NIGHT

January 14, 6:00 – 8:00 p.m. | $65 | Instructor: Chef H.

This is date night. Bring a date and enjoy a great meal together and let’s kick it up a notch.  As the new year approaches… try something new

We will light a few candles and provide the best wine glasses made ……you just add a fine white wine for this dinner. When we think of fancy, we often think French. This is indeed French and fancy but so easy for the two of you to prepare. Chicken Chasseur is prepared in a rich cream sauce over egg noodles. We will start with a crunch salad and finish with a croissant pudding with whiskey sauce.

Pair this meal with a Fume Blanc or Sauvignon Blanc white wine. Come early, fill your wine glass and view the galleries at Mark Arts.

If you are looking for a unique Christmas gift this is it. Reserve it now.

You will be given the complete set of recipes for everything you make this night.

This great gift is sold out!
Please check back and find
another event soon!

CHEF H DUCK

DUCK BREAST WITH AUTHENTIC WILD RICE

January 21, 6:00 – 8:00 p.m. | $65 | Instructor: Chef H.

HAVE YOU EVER ORDERED A DUCK BREAST IN A RESTAURANT? There are not many that serve this delicacy.

Some of them just add a sauce that tends to mask the true sweetness of the duck. Well, you will get a chance tonight to enjoy the true flavor of duck. If you think duck is greasy …think again …You will see for yourself that this is a myth, especially as it relates to Maple Leaf Farms fresh ducks. Yes, we will tell you how to procure these duck breasts. We put the duck over wild rice, harvested by Native American Indians in Minnesota and what a treat.

Let’s start with a fresh salad of sliced apples and maple syrup dressing.  We will finish with a yummy bread pudding and warm whisky sauce.                                                                             

Bring a Pinot Noir. Come early, fill your wine glass and view the galleries at Mark Arts.

You will be given the complete set of recipes for everything you make this night.

Duck, duck, don’t be a goose!
Enroll soon!

CHEF H CHILL IN THE AIR

THERE IS A CHILL IN THE AIR

January 23, 6:00 – 8:00 p.m. | $60 | Instructor: Chef H.

Winter is here, so let’s try a few new recipes that help us prepare for chilly nights.

If you love shrimp, then this recipe is perfect for a winter dinner. It is served over Jasmine rice with hints of curry and sherry in the creamy sauce. Such a dish will not break the bank but delight your family and guests.

Add a salad made with spinach and hot bacon dressing.

Eggs are not the only food that are poached. Try poached pears with Mascarpone cheese. This make ahead dessert  will surprise you. It is very uncomplicated  to prepare.

Bring a Chardonnay or Pinot Grigio wine.

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

You will be given the complete set of recipes for everything you make this night.

Sign up for this event to
enjoy the warmth!