Cook with Oaklawn's Executive Chef, Ken Bredeson, from the comfort of your kitchen. This fun interactive experience is held via Zoom and invites you to a virtual private cooking lesson with one of Hot Springs' most accomplished chefs. Participants are encouraged to engage in the program and ask questions as they cook to prepare dinner and dessert with the chef.
Ingredient and tool lists will be emailed to participants about a week before the event accompanied by beverage pairing suggestions.
Entrée: Steelhead or Rainbow Trout with an almond crumb crust accompanied by lyonnaise potatoes and Maryland lump crab
Dessert: Flourless Chocolate Decadence with Fresh sweet cream and raspberries
Trout: White wine California Chardonnay or Red Wine Oregon Pinot Noir
Mocktail Flavor choice - Meyer Lemon Porch Tea
Chocolate Decadence: 10+ year Port wine or 12-year Kentucky Bourbon (neat)
Mocktail Flavor - morello cherry Cordial