THURSDAY, JULY 16, 2026 | 6:30 PM
with Miranda Kohout
Join us in the HKS Kitchen for an elegant French-inspired baking class with Chef Miranda Kohout to learn about the versatile world of pâte à choux while creating show-stopping treats perfect for summer entertaining. Your evening will begin with an appetizer of Brûléed Brie Toasts topped with Juicy Peaches and delicate Gougères—light, airy cheese puffs that showcase the magic of choux pastry. Then, you’ll learn the essential techniques behind Pâte à Choux itself, from achieving the perfect pipe to mastering structure and bake. To transform your pastries into stunning desserts, you’ll prepare roasted Macerated Peaches with silky Peach Coulis, whip up a fragrant Basil Crème Chantilly, and learn how to apply glossy Fondant Pâtissier Glaze for a polished finish. Along the way, you’ll gain foundational pastry skills and discover how classic French techniques can feel both refined and approachable. 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.
