WEDNESDAY, MARCH 11, 2026 | 6:30 PM
with Chef Neal Gray, Executive Chef of The Preacher’s Son
Discover the elegance of classic French home cooking in this comforting, flavor-rich class led by Chef Neal Gray in the HKS Kitchen. Your evening will begin with a savory appetizer of chef-prepared Smoked Chicken Salad served with Crisp Crackers, Cornichons, and Grain Mustard, setting the stage for a rustic yet refined meal. Then you’ll begin the hands-on portion of the class. Chef will guide you through the main course Poulet Braisé au Vinaigre, a beloved French dish featuring tender chicken braised with vinegar, tomatoes, and garlic for a beautifully balanced depth of flavor. And he’ll show you how to make a trio of equally satisfying and flavorful complementary side dishes – Lemon Pepper Rice Pilaf; Marinated Green Beans with Poached Apricots, Almonds, and Creamy Aioli; and a fresh Mixed Green Salad tossed with Herb Vinaigrette, Shallots, and Parmesan. If you’re looking to master approachable French techniques with impressive, bistro-worthy results, this class is for you. 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:
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.
