SATURDAY, NOVEMBER 8, 2025 | 6:30 PM

with Chef Seth Barber 

Indulge in an evening of elevated flavors with Chef Seth Barber shows you how to transform sea scallops into a top-tier taste affair. As you enter the HKS Kitchen, a refreshing citrus-fennel panzanella salad appetizer crafted by the chef will be waiting for you to enjoy. Once the hands-on portion of the class begins, you’ll be guided through the steps of poaching tender sea scallops in a fragrant velouté infused with thyme, bay, garlic, lemon, and rich Irish butter and finishing them with a garnish of toasted walnuts. In addition, you’ll prepare a unique side dish of red cabbage braised with apple, white wine, cardamom, and brown sugar complemented by a silky warm vinaigrette made from the reserved poaching liquid, fresh herbs, Dijon mustard, and sherry vinegar. Plus, when dinner is served, a special wine pairing will be offered, to complement and elevate your dining experience. This unforgettable menu of refined seasonal dishes is one you’ll want to experience, so get your tickets today. 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 purchase a ticket and are unable to attend, please contact us to check our waitlist.*

MEET THE CHEF:

Seth's classes draw inspiration from NWA's diverse food culture. With an associate degree in culinary arts from Brightwater: A Center for the Study of Food and degrees in agricultural sciences as well as liberal arts, he focuses on making cooking enjoyable and accessible.

Seth emphasizes the connection between what we cook and the community around us, cultivating a renewed appreciation for ingredients sourced close to home and the farmers who cultivate them. Join him to discover how to create delicious meals that taste good and encourage a stronger connection to the regional food community.

Beyond his passion for food, Seth is a devoted husband, sharing his life and love with his wife Emma.