TUESDAY, SEPTEMBER 9, 2025 | 6:30 PM
with Neal Gray, Executive Chef of The Preacher’s Son
Ooh, la, la! It’s time to take your taste buds on a trip with Chef Neal in the HKS Kitchen with a menu sure to transport your senses to the heart of Paris. This French-inspired cooking class will show you how to make delightful dishes that capture the charm and sophistication of a Parisian café. Your evening will begin with a classic appetizer of oysters on the half shell fresh from Blu Fresh Fish Marketplace in Bentonville served with a tangy mignonette sauce—fresh, briny, and beautifully refined. For the main course, you’ll prepare a delicate trout paired with tender green beans and toasted almonds alongside a crisp endive salad featuring bold Roquefort cheese and crunchy walnuts to enjoy a special wine pairing. Then, the evening will end on a simple yet decadent note with creamy Brie drizzled with honey and topped with juicy peaches and raspberries, for a dessert that feels both rustic and luxurious. This will be a night to remember. Recipes will be provided. Tickets are priced per person.
*All class ticket sales are final. No refunds or credit transfers to other classes are available. If you purchased a ticket and are unable to attend, please contact us to check our waitlist.*
MEET THE CHEF:
With a culinary career encapsulating both fine dining and everyday cuisine, Chef Neal Gray’s passion for cooking first ignited while working at a restaurant during his high school and early college years in his hometown of Malvern, Arkansas.
His impressive career is built from experience at world-class restaurants including The Inn at Little Washington in Virginia, the highly prestigious French Laundry in California, and Blue Hill at Stone Barns in Tarrytown, New York. He has also worked at numerous notable New York City restaurants, including Simon & the Whale and the former Bar Sardine.
Chef Gray prefers showcasing seasonal ingredients in ways that are somewhat restrained and casual, allowing great food to shine without feeling manipulated or overworked. His commitment to honoring ingredients translates into a culinary style best described as casual, understated elegance.
