THURSDAY, OCTOBER 16, 2025 | 6:30 PM
with Miranda Kohout
Chef Miranda will be back in the HKS Kitchen for another fan favorite class featuring the Dutch baby topped with a flavorful seasonal duo – apples and caramel. Before you jump into mastering this impressive yet surprisingly simple dish, you’ll start with a savory squash bruschetta appetizer with layers of roasted squash, onion jam, and ricotta on sourdough toast. Chef will not only guide you through the how-to of making Dutch baby batter and baking it to perfection, she’ll also show you how to make the sauteed apple topping and yogurt whipped cream that both pair deliciously with the cider caramel sauce she will be bringing to share with you. By the end of class, you’ll have the skills to make a versatile dish that wows whether you serve it for breakfast, brunch, or dessert. 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.
