WEDNESDAY, NOVEMBER 18, 2026 | 6:30 PM
with Chef Neal Gray, Executive Chef of The Preacher’s Son featuring Ozark Natural Steak Co.
Join Chef Neal Gray in the HKS Kitchen for a hands-on cooking class featuring the rich flavors of American Wagyu raised locally in Arkansas pastures at Ozark Natural Steak Co. Your evening will start with Chef’s American Wagyu Meatball Slider with Mozzarella and Parmesan. Then you’ll continue the evening’s adventure as Chef leads you through the how-tos of constructing an elegant Steak Carpaccio with Dijonnaise, Radish, Apple, Arugula, and Aged Cheddar. Then follow chefs instruction to make Chopped Salad with Creamy Garlic Dressing to enjoy with the main course – Skirt Steak with Roasted Cabbage, Walnuts, Blue Cheese, and Brown Butter. This class offers a delicious opportunity to sharpen your steak-cooking skills while exploring creative techniques and flavor combinations that showcase the best beef in the region. Recipes will be provided. Tickets are priced per person.
*Please note - Carpaccio is traditionally prepared with raw beef. Consuming raw or undercooked meats may increase your risk of foodborne illness, especially if you have certain medical conditions, are pregnant, elderly, or have a weakened immune system.
*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
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.
