Arts on Main Summer Camps and Classes – Register NOW!

Arts on Main Summer Art Camps & Classes!

Registration ends soon, so sign up today!

Children’s Classes & Camps
Camp Create Jr (Ages 5-6)………June 30 – July 3
Sculpt-a-rama Jr (Ages 6-8)……June 9, 16, 23, 30
ArtWall Camp Jr (Ages 6-8)………..…..July 14 – 18
Weaving Week Jr (Ages 6-8)………..…..July 14 – 18
Picasso-rama Jr (Ages 7-8)………………..July 7 – 11
Sculpt-a-rama Sr (Ages 9-10)…June 9, 16, 23, 30
ArtWall Camp Sr (Ages 9-10)…………..July 21 – 25
Picasso-rama Sr (Ages 9-10)…………..June 16 – 20
Weaving Week Jr (Ages 9-12)………..…..June 9 – 13
Open Studio I (Ages 11-12)……………..July 14 – 18
Open Studio II (Ages 13-14)….July 28 – August 1
Open Studio III (Ages 15-18)..……………July 7 – 11

Adult Art Classes                   
Beginning Mosaics (Evening) (Ages 12+)
Watercolors for Beginners (Ages 15 +)
Oil Painting for Beginners (Ages 15 +)

For more information or to register for classes, please contact Amy Donohoe at 903-792-8681 or adonohoe@trahc.org.

Arts on Main at Stewart Title
218 Main Street
Texarkana, TX 75501

The Art of Fine Dining – An Evening of Food, Wine and Art

The Art of Fine Dining

Presented by the Texarkana Regional Arts & Humanities Council Board of Directors

A Full Six Course Dinner prepared by Chef James King with Wine Pairings by Vincent’s Fine Wines and Liquors

Saturday, May 31st at the Texarkana Convention Center

TICKETS: 0 PER PERSON

Order your tickets in person or by phone at the Perot Theatre Box Office—
(903) 792-4992. Tickets MUST be purchased IN ADVANCE before May 26th.

Menu as follows:

6:30 PM – Wine, Cheese, and Coconut Shrimp in the Atrium
7:00 – PM DINNER service BEGINS in the dining room

If you have special dietary restrictions/allergies, contact Kadie Allen at the Texarkana Convention Center at (903) 255-4663 to make substitution arrangements.

First Course
Fresh Crab Cake with Red Pepper Sauce, Served with Yalumba Viognier, Australia

Second Course
Mediterranean Anti Pasto plate with Imported Italian Prosciutto, Manchego Cheese, marinated artichokes, mushrooms, tomato and olives. Served with Campanile Pinot Grigio, Friuli Italy

Third Course
Blood Orange Sorbet Intermezzo

Fourth Course
Seared Jumbo Scallops with a Saffron Sauce and fresh seasonal Asparagus with a light compound butter. Served with Belasco “Rose of Malbec”, Argentina

Fifth Course
Premium Natural Creekstone Black Angus Roasted Beef Tenderloin U.S.D.A. Certified Prime, with Wild Mushroom Sauce and Fingerling Potatoes. Served with Root 1 Cabernet Sauvignon, Colchagua Valley, Chile

Sixth Course
Flourless Chocolate Cake with a rich Strawberry sauce. Served with Rubino Moscato, Salt of the Earth Winery, CA

Enjoy an evening of beautiful art, gourmet cuisine and delicious wine!