Lenexa Public Market

<p><img src="/UserFiles/Servers/Server_7662734/Image/CalendarImages/2018/Sohailas-Kitchen-Popup.jpg" alt="Sohaila's Kitchen Food Examples" title="Sohaila's Kitchen Food Examples" style=""></p> <p>Enjoy a taste of fresh, authentic and homemade Pakistani and Indian food at Sohaila's Kitchen pop-up restaurant! Dine in or carry out from 11 a.m. to 3 p.m. (or until sold out). Cash and credit/debit accepted.<br> &nbsp;&nbsp;<br> <span style="font-size: 24px;"><strong>MENU:</strong></span></p> <ul> <li> <p class=""><strong>Biryani bowl: </strong>A royal dish from the Mughal Era! Basmati rice flavored with exotic spices like saffron and layered with boneless chicken in a thick gravy. Served with our signature cucumber yogurt sauce. $8.95</p> </li> <li> <p class=""><strong>Butter chicken bowl: </strong>Grilled boneless chicken in a batter of spices, caramelized tomatoes, butter and whipping cream served over rice. $8.95</p> </li> <li><strong>Palak paneer bowl:</strong> A vegetarian's (or not) favorite! A savory dish containing paneer (fresh Indian cheese) saut&eacute;ed with spinach seasoned with garlic and Sohaila's signature spices. Served over basmati rice. $8.50</li> <br> <li><strong>Shish kabob wrap:&nbsp;</strong>Barbecue-grilled beef or chicken on a skewer topped with cucumber yogurt sauce, cilantro chutney, lettuce and onions, wrapped in naan. $9.50</li> <li> <p class=""><strong>Samosa:</strong>&nbsp;Deep-fried vegetarian pastry filled with potatoes and peas, served with a side of cilantro chutney. $1.50</p> </li> <li> <p class=""><strong style="font-size: 1em;">Kheer (rice pudding):</strong><span style="font-size: 1em;">&nbsp;Dessert consisting of slow cooked rice, sugar and milk. $1.50</span></p> </li> <li> <p class=""><strong>Mango lassi:</strong>&nbsp;Wash down your meal with a silky, iced blend of Greek yogurt, milk and mango pulp. $2.50</p> </li> </ul> <span style="font-size: 18px;"><strong><br> About Sohaila's Kitchen</strong></span><strong><br> </strong> <p class="">Sohaila's Kitchen is the product of a rich culinary infusion of Pakistani and Indian cuisine. Chef Sohaila was born in Kuwait and raised in Lahore, Pakistan. Sohaila spent most of her life in boarding school, where her passion for cooking developed because of the limited food choices offered at school. At a very young age, she realized she had a natural talent in the kitchen as well as a strong love for entertaining people. Sohaila is excited to introduce exciting spices and flavors to the Lenexa Public Market. At Sohaila&rsquo;s Kitchen, you (and your belly) will be delighted to try famous dishes such as butter chicken and shish kabob wraps, some of the most popular dishes to emerge from South Asia.&nbsp;</p>

<img src="/UserFiles/Servers/Server_7662734/Image/CalendarImages/2018/gluten-free-french-desserts.jpg" style=""><br> <br> In this class, students will learn to make petit fours (pavlovas, meringues, coconut rochers and salted caramels) as stand-alone treats, or as an elegant dessert when combined with berries, buttercream, ganache, and cr&egrave;me fraiche, which are also gluten free.<br> <br> <strong>Format:</strong> Instructor led with class participation<br> <br> <strong>Recommended age:</strong> 15+ years old<br> <br> <strong>Instructor:</strong> Nora Kaschube<br> <br> <strong>Cost:</strong> $35 per person<br> <br> <strong>Registration deadline:</strong>&nbsp;6 p.m. on May 23, 2018<br>

<em><img src="/UserFiles/Servers/Server_7662734/Image/CalendarImages/2018/foundations-of-a-plant-based-diet.jpg" alt="foundations of a plant-based diet graphic" title="foundations of a plant-based diet graphic" style=""><br> <br> This cooking class is part of a series on the Foundations of a More Plant-Based Diet.<br> </em><br> Ciao! In this class, we'll make antipasto pinzimonso, mushrooms parmigiano and pear sorbeto. We will use veggies, nuts and seasonings to creatively change some basic vegan recipes. Knives, blender and food processor will be used. There will be food to take home if you do not eat it all in class.<br> <br> <strong>Format: </strong>Instructor led with class participation<br> <br> <strong>Recommended age:</strong> 12+ (under 16 must be accompanied by an adult with their own ticket)<br> <br> <strong>Instructor: </strong>Gwyneth Jones of Mission Holistic Life<br> <br> <strong>Cost: </strong>$35 per person<br> <br> <strong>Registration deadline: </strong>6 p.m. on May 23, 2018<br>

<img src="/UserFiles/Servers/Server_7662734/Image/CalendarImages/2018/Sunday-Brunch.jpg" alt="Sunday Brunch graphic" title="Sunday Brunch graphic" style=""><br> <br> Have an appetite for brunch? Us too. Join us for Sunday Brunch at the Lenexa Public Market on the last Sunday of the month. Some of our merchants will open earlier than usual and offer select brunch menu items you can't get on other days.&nbsp;<br> <br> <strong>Purchase brunch items from individual merchants while supplies last.</strong><br>

<p><img src="/UserFiles/Servers/Server_7662734/Image/CalendarImages/2018/the-mediterranean-diet.jpg" alt="pasta, olive oil, tomatoes, garlic, herbs" title="pasta, olive oil, tomatoes, garlic, herbs" style=""><br> Learn how to incorporate one of the world's healthiest styles of cooking into everyday meals. Recipes featured will be typical of the fresh, down-to-earth style of eating in Mediterranean countries. Many samples of the dishes &mdash;&nbsp;plus an introduction on how to enjoy red wine and a recipe booklet &mdash;&nbsp;will be provided.</p> <p><strong>Format:</strong> Instructor led<br> <br> <strong>Instructor:</strong>&nbsp;Crystal Futrell, K-State Research and Extension Johnson County<br> <br> <strong>Cost:</strong> $35 per person<br> <br> <strong>Registration deadline: </strong>6 p.m. on May 28, 2018</p>

<p><img src="/UserFiles/Servers/Server_7662734/Image/CalendarImages/cast-iron-skillet-cooking.jpg" alt="chicken cooking in cast iron skillet" title="chicken cooking in cast iron skillet" style=""><br> From a kitchen to a campfire, cast iron cooking is fun and can make any recipe taste better. This class will also cover the different varieties of cast iron cookery, and how to season, maintain and clean your skillet.</p> <p><strong>Format:</strong> Instructor led<br> <br> <strong>Instructor:</strong>&nbsp;Crystal Futrell, K-State Research and Extension Johnson County<br> <br> <strong>Cost:</strong> $35 per person<br> <br> <strong>Registration deadline: </strong>6 p.m. on June 4, 2018</p>

<img src="/UserFiles/Servers/Server_7662734/Image/CalendarImages/2018/canning-101-fruit-jams-and-jellies.jpg" alt="jars of jams and jellies" title="jars of jams and jellies" style=""><br> <br> Learn how to safely can fruit jams and jellies using the proper tools and procedures for water bath canning. We will discuss the science of canning jams and jellies, and the difference between jam and jelly. All participants will receive a recipe booklet and will be able to take a jar of jam home with them.<br> <br> <strong>Format: </strong>Instructor led with class participation<br> <br> <strong>Recommended age:</strong> 18+ (under 16 must be accompanied by an adult with their own ticket)<br> <br> <strong>Instructor:</strong> Christy Bean of <a href="http://www.auntchristyscountrykitchen.com/" target="_blank" title="Aunt Christy's Country Kitchen website">Aunt Christy's Country Kitchen</a><br> <br> <strong>Cost:</strong> $25 per person<br> <br> <strong>Registration deadline:</strong> 6 p.m. on June 6, 2018<br>

<em><img src="/UserFiles/Servers/Server_7662734/Image/CalendarImages/2018/foundations-of-a-plant-based-diet.jpg" alt="foundations of a plant-based diet graphic" title="foundations of a plant-based diet graphic" style=""><br> <br> This cooking class is part of a series on the Foundations of a More Plant-Based Diet.<br> </em><br> In this class, we will create a delicious meal of vegetable cutlet with curry dipping sauce, green bean curry and mango lassi. We will use veggies, nuts and seasonings to creatively change some basic vegan recipes. Knives, blender and food processor will be used. There will be food to take home if you do not eat it all in class.<br> <br> <strong>Format: </strong>Instructor led with class participation<br> <br> <strong>Recommended age:</strong> 12+ (under 16 must be accompanied by an adult with their own ticket)<br> <br> <strong>Instructor: </strong>Gwyneth Jones of Mission Holistic Life<br> <br> <strong>Cost: </strong>$35 per person<br> <br> <strong>Registration deadline: </strong>6 p.m. on June 7, 2018<br>

<img src="/UserFiles/Servers/Server_7662734/Image/CalendarImages/2018/The-Roasterie-public-cupping.jpg" alt="pouring coffee" title="pouring coffee" style=""><br> <br> The Roasterie Caf&eacute; holds free Public Cuppings (coffee tastings) on the second Wednesday of each month at the Lenexa Public Market. Come sample a variety of coffees from all over the world! Roasterie staff will guide you through the samples and answer questions in an informal setting.&nbsp;<br> <br> <strong><a href="https://www.theroasterie.com/about/tours/tour-booking" title="Register for Public Cupping" target="_blank">Must register in advance to attend.</a></strong> Maximum of 12 people per cupping.<br>

<img src="/UserFiles/Servers/Server_7662734/Image/CalendarImages/Design-and-Un-Wined-women-painting.jpg" alt="three women painting" title="three women painting" style=""><br> <br> Bring your friends and buy beer or wine at the Public Market to enjoy while you paint together. We will provide instruction and materials for the trendiest projects that you can keep or give as a gift.<br> <br> <strong>Project:</strong> Flower Bouquet<br> <br> <strong>Cost: </strong>$30<br> <br> <strong>Age:</strong> 21+<br> <br> <strong>Organization: </strong>Lenexa Parks &amp; Recreation<br>

<em><img src="/UserFiles/Servers/Server_7662734/Image/CalendarImages/2018/foundations-of-a-plant-based-diet.jpg" alt="foundations of a plant-based diet graphic" title="foundations of a plant-based diet graphic" style=""><br> <br> This cooking class is part of a series on the Foundations of a More Plant-Based Diet.<br> </em><br> In this class, we will use veggies, nuts and seasonings to create a delicious meal of Thai cucumber salad, no peanut pad thai noodles and a fruit salad. Knives, blender and food processor will be used. There will be food to take home if you do not eat it all in class.<br> <br> <strong>Format: </strong>Instructor led with class participation<br> <br> <strong>Recommended age:</strong> 12+ (under 16 must be accompanied by an adult with their own ticket)<br> <br> <strong>Instructor: </strong>Gwyneth Jones of Mission Holistic Life<br> <br> <strong>Cost: </strong>$35 per person<br> <br> <strong>Registration deadline: </strong>6 p.m. on June 13, 2018<br>

<p><img src="/UserFiles/Servers/Server_7662734/Image/CalendarImages/2018/mindful-living.jpg" alt="mindful living" title="mindful living" style=""><br> <br> Improve your well-being through more mindful living &mdash; integrating mind, body and spirit. In this community class, instructor Brad Elpers will teach you how to practice the following:<br> <br> <ul> <li>Breathing techniques to calm the nervous system.</li> <br> <li>Breath-guided, mindful movement to consciously trigger stress with intention of systematically calming body, reducing stress and releasing anxiety.</li> <br> <li>Guided meditations to support personal behavior modification goals.</li> <br> <li>Exploration of purpose and intention setting and how to include it in all aspects of living.</li> <br> <li>Experiential exercises to introduce different aspects of being, including physical, mental, emotional and energetic.</li> <br> <li>Focus attention on living with purpose, expressing life creatively, and manifesting intentions.</li> <br> </ul> <strong>No registration necessary.</strong><br> <br> <strong>Cost: </strong>Free; donations welcome</p>

<em><img src="/UserFiles/Servers/Server_7662734/Image/CalendarImages/2018/foundations-of-a-plant-based-diet.jpg" alt="foundations of a plant-based diet graphic" title="foundations of a plant-based diet graphic" style=""><br> <br> This cooking class is part of a series on the Foundations of a More Plant-Based Diet.<br> </em><br> In this class, participants will use veggies, nuts and seasonings to creatively change recipes for "mocksarella," cottage cheese and raw ricotta. Knives, blender and food processor will be used.There will be food to take home if you do not eat it all in class.&nbsp;<br> <br> <strong>Format: </strong>Instructor led with class participation<br> <br> <strong>Recommended age:</strong> 12+ (under 16 must be accompanied by an adult with their own ticket)<br> <br> <strong>Instructor: </strong>Gwyneth Jones of Mission Holistic Life<br> <br> <strong>Cost: </strong>$35 per person<br> <br> <strong>Registration deadline: </strong>6 p.m. on June 21, 2018<br>

<p><img src="/UserFiles/Servers/Server_7662734/Image/CalendarImages/2018/summer-cream-pies.jpg" alt="banana cream pie" title="banana cream pie" style=""><br> <br> Come join us as we make mouth-watering cream pies, and other fresh, glorious summer pies. Learn the techniques of blind baking the dough, what it takes for flavorful fillings, and the different technques required for meringue and whipped cream toppings. Fifteen tested recipes for the home cook included. Bring your pie appetite with you.<br> <br> Please bring a rolling pin for a little hands-on fun! Some of the pies that will be made include: lemon meringue pie, coconut cream pie, peach streusel pie, fresh strawberry pie.</p> <p><strong>Format:</strong> Instructor led with class participation<br> <br> <strong>Instructor:</strong>&nbsp;<span class="Apple-converted-space">Cathy Hoffman,&nbsp;</span>K-State Research and Extension Johnson County<br> <br> <strong>Cost:</strong> $25 per person<br> <br> <strong>Registration deadline: </strong>6 p.m. on June 25, 2018</p>

<em><img src="/UserFiles/Servers/Server_7662734/Image/CalendarImages/2018/foundations-of-a-plant-based-diet.jpg" alt="foundations of a plant-based diet graphic" title="foundations of a plant-based diet graphic" style=""><br> <br> This cooking class is part of a series on the Foundations of a More Plant-Based Diet.<br> </em><br> In this vegan cooking class, participants will use veggies, nuts and seasonings to creatively change basic vegan recipes and make sprouted hummus, baba ghanoush and tabouleh. Knives, blender and food processor will be used. There will be food to take home if you do not eat it all in class.<br> <br> <strong>Format: </strong>Instructor led with class participation<br> <br> <strong>Recommended age:</strong> 12+ (under 16 must be accompanied by an adult with their own ticket)<br> <br> <strong>Instructor: </strong>Gwyneth Jones of Mission Holistic Life<br> <br> <strong>Cost: </strong>$35 per person<br> <br> <strong>Registration deadline: </strong>6 p.m. on June 28, 2018<br>