{"product_id":"public-cooking-classes-a-cut-above-arkansas-wagyu-beef-november-18th","title":"A Cut Above: Arkansas Wagyu Beef - November 18th","description":"\u003cp\u003e\u003cstrong\u003eWEDNESDAY, NOVEMBER 18, 2026 | 6:30 PM\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\u003ci\u003e\u003cspan style=\"font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;\"\u003ewith Chef Neal Gray, Executive Chef of \u003c\/span\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cspan style=\"font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;\"\u003e\u003cb\u003e\u003ci\u003e\u003ca href=\"https:\/\/www.thepreachersson.com\/\"\u003eThe Preacher’s Son \u003c\/a\u003e\u003cmeta charset=\"utf-8\"\u003efeaturing \u003ca href=\"https:\/\/www.ozarknaturalsteak.com\/\"\u003eOzark Natural Steak Co.\u003c\/a\u003e \u003c\/i\u003e\u003c\/b\u003e\u003cspan class=\"fadeinm1hgl8\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eJoin 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 \u003cb\u003eAmerican Wagyu Meatball Slider with Mozzarella and Parmesan\u003c\/b\u003e. Then you’ll continue the evening’s adventure as Chef leads you through the how-tos of constructing an elegant \u003cb\u003eSteak Carpaccio with Dijonnaise, Radish, Apple, Arugula, and Aged Cheddar. \u003c\/b\u003eThen follow chefs instruction to make \u003cb\u003eChopped Salad with Creamy Garlic Dressing\u003c\/b\u003e to enjoy with the main course – \u003cb\u003eSkirt Steak with Roasted Cabbage, Walnuts, Blue Cheese, and Brown Butter\u003c\/b\u003e. 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.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003e*Please note - \u003cmeta charset=\"utf-8\"\u003eCarpaccio 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.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e*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.*\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE CHEF\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp style=\"line-height: 18.0pt; background: white; vertical-align: baseline;\" class=\"MsoNormal\"\u003e\u003cem\u003e\u003cspan style=\"font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; color: black;\"\u003eWith 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. \u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"line-height: 18.0pt; background: white; vertical-align: baseline;\" class=\"MsoNormal\"\u003e\u003cem\u003e\u003cspan style=\"font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; color: black;\"\u003eHis 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 \u0026amp; the Whale and the former Bar Sardine. \u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"line-height: 18.0pt; background: white; vertical-align: baseline;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; color: black;\"\u003e\u003cem\u003eChef 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.\u003c\/em\u003e\u003cspan class=\"fadeinm1hgl8\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"HKS Kitchen","offers":[{"title":"Default Title","offer_id":52694389752082,"sku":"STEAKNIGHTDONERIGHT","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1176\/6366\/files\/1119_Skirt_Steak.png?v=1789409536","url":"https:\/\/honeycombkitchenshop.com\/products\/public-cooking-classes-a-cut-above-arkansas-wagyu-beef-november-18th","provider":"Honeycomb Kitchen Shop","version":"1.0","type":"link"}