Spice on the Bayou, Smoke on the Prairie

Spice on the Bayou, Smoke on the Prairie is a Chef Spotlight Dinner featuring NICHE Chef Shane Yates.

Chef Yates brings his story to life through a five-course menu inspired by his Cajun roots and Kansas upbringing—blending bold bayou flavors with the richness of prairie smoke.

This intimate, limited-seating dinner offers a rare opportunity to experience a menu designed exclusively for the evening.

NICHE's First Ever Chef Spotlight Dinner

Spice on the Bayou, Smoke on the Prairie

Step into NICHE’s Cargill Culinary Theatre for Spice on the Bayou, Smoke on the Prairie—a Chef Spotlight Dinner featuring Wichita native Chef Shane Yates. This intimate, five-course culinary experience offers a front-row seat to a menu inspired by his Cajun roots and Kansas upbringing, blending bold bayou flavors with the richness of prairie smoke.

Why You Can't Miss This

This is more than just dinner—it’s a one-night-only culinary experience that celebrates local talent, storytelling through food, and thoughtfully crafted cuisine. With a menu designed exclusively for the evening, this is a rare opportunity to experience Chef Yates’ signature style in an intimate setting.

When & Where

Date & Time: Saturday, May 23, 2026, 6:00 PM – 8:00 PM
Location: NICHE Cargill Culinary Theatre, 2nd Floor
Ticket Price: $65 per person
Includes: 5-course chef-curated dinner

Bio

Born and raised in the Wichita metro, I grew up in restaurants. My grandmother owned and operated a café in Leon, where she also lived in the apartment behind the building. My mother helped open and run the café, and my sister and I spent our summers and weekends there.

With my grandmother being from Louisiana, Cajun classics were a constant at the café and at family gatherings. My father’s side of the family hails from the New York City area, giving me a wide and eclectic food influence from an early age.

As a chef and avid outdoorsman, my food philosophy centers on fresh, locally sourced ingredients prepared to highlight natural flavors. Food has always been a form of connection for me, and this menu is a reflection of that—an expression of family, place, and the state of Kansas, my lifelong home.

— Chef Shane Yates

Menu

1st Course — Salad
Bright greens, crispy braised pork belly, sunflower seeds, parmesan cheese, and local mulberry vinaigrette.

2nd Course — Jambalaya
Seafood and andouille jambalaya topped with remoulade.

3rd Course — Gazpacho
Individual gazpacho shots.

4th Course — Orange Duck Pasta
Fresh pappardelle in an orange cream sauce, topped with sautéed mushrooms, Manchego cheese, and smoked duck breast.

5th Course — Dessert
Italian orange semolina cake with cardamom gelato.

Reserve Your Seat

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Dinner Admission

STARTS: Saturday, May 23, 2026 at 6:00 PM
ENDS: Saturday, May 23, 2026 at 8:00 PM

Includes admission to a five-course chef-curated dinner experience.

Single Ticket

$65.00

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National Institute for Culinary and Hospitality Education

Cargill Culinary Theatre

124 S Broadway

Wichita,  Kansas 67202

United States

https://nicheks.com/

niche1@wsutech.edu

6012736519

 

The National Institute for Culinary and Hospitality Education (NICHE) is a multifaceted entity combining innovative curriculum with business operations to create synergistic learning outcomes for students and a highly skilled and passionate workforce that will not only benefit NICHE but Wichita itself.

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