WEDNESDAY, OCTOBER 7, 2026 | 6:30 PM
with Miranda Kohout
Must be 21+ to attend.
Celebrate the cozy flavors of fall in the HKS Kitchen with Chef Miranda Kohout. Featuring seasonal flavors, this menu is packed with dishes perfect for entertaining all season long. Upon arrival, you’ll enjoy an appetizer of Harvest Salad with Roasted Squash alongside homemade Cranberry-Walnut Sourdough Crackers and Cheese as you sip on a fragrant Rosemary Apple Cider Cocktail. While in class, you'll bake a flavorful Apple-Gruyère Focaccia that proves impressive bread can come together quickly. While that’s baking you’ll prepare Cider Doughnuts and a silky Caramelized White Chocolate and Cinnamon Ganache. Once you pair these with Chef’s homemade Brown Ale Ice Cream and crisp Honeycomb Candy Garnish, you’ll end up with one unforgettable dessert – a Cider Donut Sundae. From baking artisan-style bread to creating an elegant dessert, you’ll learn multiple ways to combine the sweet and savory flavors that make autumn cooking memorable. 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
Miranda graduated from the French Pastry School in Chicago in 2005. Her pastry career began at NoMI, a Michelin-star restaurant in Park Hyatt’s flagship property on Michigan Avenue. It continued at Goddess & Grocer, Hoosier Mama Pie Company, and The Bristol. In 2015, she, her husband, and their dog Doc, relocated to Northwest Arkansas. Her introduction to the NWA culinary scene was at The Farmer’s Table in Fayetteville, where their passion for local products and support of area farmers shaped her perspective on food and cooking in her new home. If you’re a fan of beloved local spots, there’s a good chance you’ve been introduced to her pastries and baked goods. Miranda has created desserts for Pressroom, The Hive, and baked pies at Wright’s BBQ. Currently, she consults on the dessert menu at Conifer in Bentonville.
