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.

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CARIBBEAN CRUISING

January 29, 6:30 – 8:30 p.m. | $50 | Instructor: Chef 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.

This class is almost full,
Sign up today!
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WINE AND CHOCOLATE PAIRING WORKSHOP

February 12, 6:00 – 8:00 p.m. | $60 | Instructor: Jamie Stratton from Jacob Liquor Exchange

Looking for that perfect valentine for your friend, family member, or significant other? This is it! Come taste some marvelous chocolate from Cocoa Dolce thoughtfully paired with some stellar red, sparkling, and port wine.

Perfect for Valentines Day!
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CALIFORNIA COOKING

February 19, 6:30 – 8:30 p.m. | $50 | Instructor: Chef 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 suggestion: California reds and whites.

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THE CREPE ESCAPE

February 26, 6:30 – 8:30 p.m. | $50 | Instructor: Chef 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!)

 

We suggestion pairing with some mimosas – bring your own sparkling wine we will supply the orange juice.

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TUSCAN CORNISH HEN

March 5, 6:00 – 8:00 p.m. | $45 | Instructor: Chef H

This flavorful dish will become a favorite of your family or guests. This easy to prepare dish will fill your home with a wonderful aroma of garlic, wine and spices.  We will start the meal with an Apple Salad tossed with maple syrup dressing and finish with fresh Peach Cobbler warm from the oven.

Recipes will be provided for each course.

Bring a light red wine like Merlot or Chianti to pair.

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

Perfect recipe for Easter!
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LET'S COOK LOBSTERS

March 12, 6:00 – 8:00 p.m. | $65| Instructor: Chef H

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. Because we have given our order to the Maine lobsterman on Monday March 9, 2020 we cannot accept cancellations after Monday March 9,2020.

Bring a Chardonnay or other white wine of your choice.

Come early and walk through the galleries with your wine and enjoy the exhibits.

You’re not going to want to miss this!
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THE JOY OF SIX

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

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..

Only a few spots left!
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APPETIZERS

March 19, 6:00 – 8:00 p.m. | $35 | Instructor: Chef H

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.

Be prepared to entertain your guests this summer!
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KILLER KOREAN

March 25, 6:30 – 8:30 p.m. | $50 | Instructor: Chef Joe Stumpe

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.

This class is filling up fast, enroll today!
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SPRINGTIME LAMB TIME

March 26, 6:30 – 8:30 p.m. | $50 | Instructor: Chef H

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.

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LET'S COOK LOBSTERS!

April 2, 6:00 – 8:00 p.m. | $65| Instructor: Chef H

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. Because we have given our order to the Maine lobsterman on Monday March 30, 2020 we cannot accept cancellations after Monday March 30,2020.

You’re not going to want to miss this!
Food at garden party

TAPAS

April 23, 6:00 – 8:00 p.m. | $40| Instructor: Chef H

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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COLD SUMMER SOUPS

April 16, 6:00 – 8:00 p.m. | $40| Instructor: Chef H

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!
Chef H COUPLE

DATE NIGHT

April 9, 6:00 – 8:00 p.m. | $45 per peroson| Instructor: Chef H

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.

You’re not going to want to miss this!
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MEXICAN FIESTA

April 30, 6:00 – 8:00 p.m. | $40| Instructor: Chef H

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!
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LET'S HAVE DINNER IN NEW YORK CITY

May 14, 6:00 – 8:00 p.m. | $75| Instructor: Chef H

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.

CHEF H CHILL IN THE AIR

MEDITERRANEAN SHRIMP

May 7,  6:00 – 8:00 p.m. | $45 | Instructor: Chef H

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 pear.

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