SATURDAY, DECEMBER 28, 2024 | 6:30 PM

with Laura Cochran and PattyJo Hinkel

Let’s dive back into the world of pizza-making with some of the best cheese aficionados of NW Arkansas. Chef Laura is at the helm, and you can bet we won’t be reaching for those pre-shredded cheese bags. Instead, our guests will have the delightful task of pulling and stretching fresh mozzarella balls, mastering the art of cheese creation. To kick off the evening, our chefs will present their twist on a classic caprese salad, featuring luscious, creamy burrata. But that’s just the appetizer—now it’s time for some hands-on action! Guests will shape and pull fresh mozzarella to craft a unique pie with fig spread, prosciutto, and balsamic-dressed greens. Guests will also enjoy a Gruyere, crispy pancetta, caramelized onion, and sage on a pumpkin base.  So roll up your sleeves, embrace the cheesy goodness, and create some pizza magic! 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.

Meet the Chefs:

Chef Laura Cochran

Chef Laura Cochran grew up in Fayetteville and attended the University of Arkansas, earning a degree in French. After 9 years in collegiate administration, Laura pursued a long-held dream to attend culinary school, during which she began her cheese career at Sweet Freedom Cheese–Arkansas’ first cut-to-order cheese shop. Graduating from Brightwater in 2020 with a degree in Food Studies and an emphasis on Artisanal Foods, Laura holds certificates as a Cicerone Certified Beer Server, Wine & Spirits Education Trust (WSET) Wine Level I, and WSET Spirits Level I. In 2022, she became a Certified Cheese Professional from the American Cheese Society. One of only a handful of CCPs in Arkansas, this certification displays a large depth of knowledge in all areas of the cheese industry. Currently, Laura slings cheese for a multinational Fortune 500 company and teaches cheese-focused culinary classes.

Chef PJ Hinkel

Chef PJ Hinkel has spent her almost 20-year career cooking professionally in diverse settings, including Yellowstone, the nation’s first national park. PJ moved from her home state of Wyoming to Arkansas in the fall of 2017 where she attended culinary school at Brightwater. In 2020, she completed a triple threat of programs in Culinary Arts, Artisanal Foods, and Baking and Pastry Arts. She holds certifications as a Cicerone Certified Beer Server, Wine & Spirits Education Trust (WSET) Wine Level I, WSET Spirits Level I, and is a Speciality Coffee Association Barista. PJ was the assistant manager and Director of Culinary Experience at Sweet Freedom Cheese–Arkansas’ first cut-to-order cheese shop. As a professional cook and cheesemonger, PJ is especially well suited to creating cheese-focused dishes, show-stopping cheese boards, and jaw-dropping charcuterie grazing tables. In addition to teaching culinary classes, PJ is currently flexing her confectionary skills working for an artisan bean-to-bar chocolate maker and retailer.