Virtual Cooking Class

Cook with Oaklawn’s Executive Chef, Ken Bredeson, from the comfort of your kitchen. 

Tuesday, April 30, 2024 Starting @ 6:00 PM

Registration closes Sunday, April 21, at 11:59 PM

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 shortly after registration. 

Entree:  
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

Beverage Pairing Suggestions
Trout: 
White wine California Chardonnay
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

The registration fee is $30 per household

Registration closes Sunday, April 21, at 11:59 PM

Virtual Cooking Class

Virtual Cooking Class

Trout and lump crab will be pre-ordered together – but not paid for – by HSACA through Weldons Meat Market and sold by the portion. If you plan to source your own trout select “0” for portions needed.
Please note that pre-ordered portions will need to be paid for by the customer.
Items will be available for pickup after Wednesday, April 23.

Max 10

The workshop fee for this event does not include the cost of groceries, and securing all ingredients is the responsibility of the event participant.

Per Household
We use PayPal to process Credit Card payments.
No Account Needed!
You will receive a confirmation email with the Recipe attached as a PDF file after payment has been confirmed.
Thank You.