Louise Roback, in-house pastry cook at HGS Home Chef, will demonstrate how to make easy, delicious fruit pies, tarts and galettes using apples, pears, plums and raspberries. In this hands-on class, even nervous bakers will gain confidence as we cover tips and techniques to successfully master pie dough (pâte brisée) and tart dough (pâte sucrée).
We will bake with local fresh fruit, and discuss how to successfully combine fresh and dried fruit with spices and herbs, along with sauces and ice cream for optimal baking (and eating!) in-season. Join us in our beautiful baking kitchen for this essential pie & tart class followed by a pie-eating extravaganza!
Take an Asian culinary tour through a delicious dumpling lens! Join Carrie Chen for this hands-on class where you’ll learn about, make, and taste a wide assortment of dumplings in Asian cuisine. Go beyond the wonton as we explore recipes from different regions of China. From savory meat and vegetarian options to sweet pastry-like concoctions, there’s something to suit everybody’s palate. Discover how to create unique fillings, mix various kinds of dumpling dough, and wrap them together in a few easy steps. These crowd-pleasing treats are fun for the whole family, and a great way to introduce your little ones to the kitchen.
Carrie Chen follows in a long line of superb Taiwanese chefs and will demystify the dumpling-making process as she combines Eastern and Western culinary techniques to produce flavorful family-friendly dishes.
Join in the fun of the Hillsdale Pumpkin Festival by baking and bringing your best homemade pumpkin pie to our kitchen between 10 AM and 2:30 PM on Oct. 7th. At 3:30 pm, Chef David Wurth of CrossRoads Food Shop and Louise Roback, in-house cook at HGS Home Chef, will judge the pies.
First place prize is a $100 gift certificate at HGS Home Chef. Second place prize is a $25 gift certificate at CrossRoads Food Shop. Participants are welcome back to the store at 4:30 PM to collect their pies (or what’s left of them!) to share with their fans. The winners will be announced on Facebook and contacted that evening with the good news.
“Register” your entry by using the Eventbrite ticket system (it’s free), so we know who to expect. (Last-minute walk-in pie entries will be welcome, too.)
When you come to drop your pie on event day, please attach your name, phone number and email address to the plate or box. Any other information about the pie would be helpful, such as a particular ingredient or technique that you feel sets your pie apart.
This contest is FREE to all who bring in a pie!
In celebration of the Hillsdale Pumpkin Festival, we are pursuing all things pumpkin in this baking class. Learn to make delicious from-scratch pumpkin pie in this hands-on class, including roasting pie pumpkins (no cans!) and a no-fail piecrust (essential for all your pie baking).
Students will leave with the skills and confidence to create genuine and truly delicious pumpkin pies at home. We’ll also make pumpkin muffins, and learn tips on baking pumpkin cake, bread and cookies. After this class you’ll volunteer to bring pie to all the holiday parties!
All proceeds will be donated to Historic Hillsdale to help restore the Historic Eastgate Tollhouse.
In this fun hands-on class Bruce and Mark will teach you how to create a custom paella that suits your taste. Building it from the base up with your choice of mouthwatering ingredients including sausages, chicken, pancetta, shrimp, mussels, scallops, and more. Their easy and innovative approach to this classic dish starts on the stovetop and finishes in the oven.
Bruce Weinstein and Mark Scarbrough are a cooking-writing duo with lots (and we mean lots) of creative energy. They’ve written a shelf FULL of cookbooks, teach all over the country, write for newspapers, appear on television and love great food. You’ll find their class chock full of essential tips while being wildly entertaining too!
Join Back Pocket Pasta cookbook author and Hudson resident Colu Henry as she demonstrates the magic of her highly-acclaimed 2017 cookbook: how a well-stocked kitchen and a few seasonal ingredients can combine to create delicious, simply prepared meals.
Colu will demonstrate her cooking techniques with the fall harvest of select fresh, local vegetables along with staple pantry ingredients to make easy and speedy savory dishes, including:
In addition, Colu will demonstrate how to make a simple and complementary seasonal escarole salad, which combines seamlessly with her delicious main dishes.
Colu’s ideas will be especially welcome for those pressed for time on busy weeknights, and also those who enjoy sharing the bounty of fall harvest with friends.
Curry isn’t a flavor, it’s a blend and a style of cooking. In this very HANDS-ON class, participants will explore various curry dishes from different cultures:
Class participants will create multiple dishes using both Indian and Southeast Asian curries and a wide assortment of ingredients to create multiple curry dishes that are vegan, vegetarian, fish-based, or contain meat.
This class will explore many curry variations and will inspire you to expand your curry cooking at home with confidence. At the end of the class there will be a curry feast!
Bruce Weinstein and Mark Scarbrough are a cooking-writing duo with lots — and we mean lots! — of creative energy. They’ve written a shelf-full of cookbooks, teach all over the country, write for newspapers, appear on television, and love great food. You’ll find their class chock full of essential tips while being wildly entertaining too!