MONDAY, OCTOBER 17, 2022 | 6:30 PM
with Chef Case Dighero of Edible Culture featuring Lux Precision Fire Grills
HKS in partnership with Lux Grills is pleased to announced this new series of open fire grilling classes featuring some of NWA's expert chefs! In this three-part grilling event, guests will be introduced to the Lux Precision Grilling system of cooking over open flames or coals in order to reach perfect temperatures, get the perfect char, and cook multiple ingredients for a crowd. Join us for one class or buy the bundle and join us for all three!
In the second Open Fire Grilling class of the series, Chef Case Dighero is pulling out all the stops to create a feast showing the versatility of the Lux Grills. Upon arriving, enjoy Chef Case's customary rosewater hand wash and then nibble on his creation of Hot Coals Eggplant Hummus served with tomato confit and grilled bread. Chef Case will recreate one of his Roots Fest favorites of Beet & Rice Wine Vinegar Beef Hearts right on the grill as he teaches you the techniques of reaching the perfect grilling temperatures. He will then move straight into the hands on portion of the class instructing you how to grill up some sides of Atlantic salmon. And of course, his class wouldn't be complete without a touch of southern decadence as he has you create his open-faced dessert he calls Metro Billy S'mores (served with autumn fruit, sliced almonds, coconut flakes). Damien Lux, founder and creator of Lux Grills, will be on site to answer questions about this amazing open fire system and it's everyday versatility when using it in your own backyard.
**All class ticket sales are final. No refunds or credit transfers to other classes are available.**
MEET THE CHEF
Case Dighero is an influential component of the culinary community of Arkansas and the High South. An active proponent of the NWA food movement, Dighero owns the project based company, “Edible Culture” that focuses on culinary insights through the lens of writing, television, and entertainment. He also currently serves as the Food Editor of Citiscapes magazine and is the co-host of Soul Men of the High South podcast, promoting the food culture and history of the Natural state. Prior to starting EC, he served as Director of Culinary at Crystal Bridges Museum of American Art, helping to define the philosophy of “High South” for the museum’s culinary department.