FRIDAY, JANUARY 23, 2026 | 6:30 PM

with Jessica Keahey of Brightwater

Transport your taste buds to the Swiss Alps in this cozy, fondue-focused cooking class with Chef Jessica Keahey! Your evening in the HKS kitchen will begin with a rustic Alpine cheese plate featuring an assortment of regional favorites. Then, you’ll dive into the interactive centerpiece of the evening—classic fondue. You’ll learn how to melt and mix to perfection before dipping an array of fruits, vegetables, meats, breads, and more into bubbling, velvety cheese. And you’ll also learn how to make Syracuse salted potatoes, a tasty addition to your dip-worthy lineup. To finish on a refined and refreshing note, you’ll enjoy trou normand—a traditional apple sorbet lightly kissed with Calvados—for the perfect balance of rich and bright flavors. If you’re fond of fondue, this is the class for you. 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:

Jessica Keahey has studied extensively with cheese experts from around the globe, making and mongering, for the past 10 years. She has earned the distinction of being named a Certified Cheese Professional by the American Cheese Society and was profiled in Women Make Arkansas: Conversations with 50. Jessica also holds a Level 3 sommelier certification from the Wine and Spirit Education Trust and teaches Beverage Management at Brightwater Culinary College.