Cooking Classes

Our classes are taught by Chef Natasha Gandhi-Rue, who is a graduate of The French Culinary Institute in New York City and has spent the last 14 years creating culinary curriculum for Williams-Sonoma stores worldwide.

Class Price: $45 per person.  Classes include demonstrations, recipes and tastings. Reservations required. Classes require a 36-hour cancellation.

To sign up for classes – please call The Kitchen at 316-928-2899


WINTER SOUPS                                                                                         Sunday, Feb 17th; 3 pm

These freezing temperatures lend themselves to satisfying bowls of steaming hot soup.  On the menu: Chicken Stew with Buttermilk Chive Dumplings, Apple-Leek & Butternut Squash Soup, Bacon Potato Chowder, and Chorizo & Chicken Stew with Avocado Crema.


ONE RECIPE FOUR WAYS                                                                        Sunday, Feb 25th; 3 pm

We’re all about being efficient in the kitchen! Learning core cooking techniques and stock recipes makes this a fantastic way to change up your weeknight meals without having to flip through recipe books.  On the menu: Classic Chicken Soup, Pot Roast, Roast Chicken and Creamy Mac & Cheese. Each recipe will come with 4 variations.


INSTANT POT 101                                                                                      Sunday, March 3rd, 3 pm

Were you lucky enough to get an Instant Pot as a gift but are nervous about using it? Join us for a basic electric pressure cooker class – we’ll cover everything from setting up correctly and safely, tips for successful pressure cooking and then together we’ll prepare and sample some great recipes to use with your Instant Pot.  The goal of this class is to learn how to use your Instant Pot to its full potential.


INSTANT POT 2.0                                                                                       Sunday, March 10th; 3 pm

Let’s keep the Instant Pot fun and exciting! In this class, we will continue to learn the versatility of the Instant Pot (or electric pressure cooker), advancing our skills with more complex recipes (think cheesecake, yogurt, making one-pot meals with protein & starches together) as well as learning what recipes are suited to pressure cooking and how to convert your favorite recipes.


INSTANT POT ENTERTAINING                                                                Sunday, March 31st; 3 pm

Imagine preparing a menu to entertain your guests using your instant pot – talk about taking the stress out of cooking!  On the menu: Crustless Quiche Bites, Savory Cheesecake Appetizer, Lemon-Dill Salmon Stroganoff and for a fantastic ending – Café au Lait Pots De Crème.