Back by popular demand! Join Michael Chesloff who will demonstrate the preparation of a sumptuous Chinese feast, perfect for a cold winter day. Michael will create an assortment of delectable dishes while discussing the ingredients and demonstrating techniques and tips to create the meal with ease. You will leave with a deeper understanding of authentic Chinese cuisine and, of course, a satisfied palate.
The lunch will include:
• Mock “Jellyfish” Salad
• Spicy Cold Soy Noodles
• Steamed Chicken with Black Mushrooms
• Chairman Mao’s Red Braised Pork Belly
• Blanched Chinese Greens with Oyster Sauce
• Steamed Rice
Don’t miss this wonderful winter class led by a skilled and entertaining chef.
This hands-on class is like cleaning out your house, except in this case, you are cleansing your liver, digestive tract, skin, and even your brain. You will learn how to optimize your metabolism right from your kitchen.
Marti Wolfson, Chef and Lifestyle Medicine educator, connects the dots between optimal nutrition and the kitchen. You may even forget you’re detoxing at the same time as enjoying delicious food! Golden Milk Tea, Minty Green Smoothie, Parisian Salmon Salad over Zucchini Pasta, Mediterranean French Lentil Salad, Broccoli and Leek Soup, Cauliflower Tabbouleh.
Moroccan cuisine is somewhat exotic to the American palate, yet deeply satisfying, aromatic, and delicious, usually without hot pepper heat. Home Chef’s in-house cook Louise Roback will demonstrate preparation of Merguez Potato Bake (a Moroccan Shepherd’s Pie) made with Merguez lamb sausage and roasted potatoes. The menu will include accompanying North African dishes to create a balanced, hearty meal for participants to enjoy after the class. A surprisingly easy and oh-so delicious part of the meal is lavash, an amazing flatbread that students will be invited to roll out and cook on the stove during class.
Lunch will include:
The world’s bestselling bakers, including Dorie Greenspan and David Lebovitz, say Alexandra Stafford’s new book is a winner**, and we agree. We’re thrilled to have a chance to share it, and Ali, with you.You’re invited you to join us to celebrate Ali’s just-out book “Bread Toast Crumbs” on April 8 in either (or both!) of two events: a morning class (limited to 12 students), and an afternoon demo and book signing. Ali will completely change how you think about bread. Both events including tastings, so come hungry!
Select which ticket you want (and also if you wish to reserve extra copies of Ali’s signed book).
Learn from Ali how to make the easiest of the easy no-knead breads…and how to cook with every last crumb of it.
To start, we’ll make a foolproof peasant bread, with dough that comes together in five minutes—no flouring countertops or hands; no devising tricks to trap steam or turn our oven into a professional oven.
Learn how to adapt Ali’s simple formula to make breads with seeds, nuts, cheese, various flours, herbs, and seasonings.
We’ll make toasts topped with herbed ricotta and endive-edamame salad, a breakfast strata with herbs and cheddar, orecchiette tossed with Brussels sprouts and toasty crumbs, and finally ice cream topped with crispy cocoa crumbs.
You will leave knowing how to make a bread that will become a staple in your home as well as how to use it loaf-to-crumb.
In a combination talk, demo and tasting, Ali will introduce you to the easiest of no-knead peasant breads that is the foundation of her nose-to-tail approach to baking–and cooking with–every last crumb of this amazing and versatile bread.
The ticket price includes a signed book, which Ali can personalize for you while you enjoy tartine and a beverage after the talk.
Plus the free bowl cover and flour kit to get you making your first loaf at home.
About Alexandra Stafford
Ali Stafford, author of the hit food blog “Alexandra’s Kitchen” (www.alexandracooks.com), grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely guarded family secret. When her website began to grow in popularity, readers began asking how to make the bread they’d heard so much about. Alexandra’s mother acquiesced, and the recipe got shared, and has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations.
“Alexandra’s book makes you want to kick over everything and spend your days in the kitchen baking simple, no-knead loaves and turning them into the best parts of every meal. Bread Toast Crumbs. The title tells you everything except how creative, practical and delicious the recipes are.” — DORIE GREENSPAN, AUTHOR OF ‘DORIE’S COOKIES’
“From crusts to crumbs, from home-style, multigrain loaves to zippy shakshuka rounds, Bread Toast Crumbs presents a wide range of breads, and is the perfect guide for bakers wanting to explore the world of possibilities for making their own loaves, and using every slice and crumb that doesn’t get gobbled up right away.” — DAVID LEBOVITZ, AUTHOR OF ‘MY PARIS KITCHEN’
The magic of great Italian food is both in its simple ingredients and (of course) its delicious result. That is, if you know the Italian secrets. Join versatile Chef Michael Chesloff as he guides you though the creation of a truly homemade, authentic Italian meal. Learn to prepare silky fresh pasta that will be served with a classic Bolognese sauce, Italian chicken soup with scrumptious and surprising “naked” ravioli. Plus learn to make a simple but perfect salad dressing that you’ll repeat over and over again. This warming Italian lunch is ideal for a wintry afternoon. If so inspired, feel free to BYOB to enjoy and share a glass of wine with your fellow students!
Italian Chicken Soup with “Naked” Ravioli
Pappardelle from scratch served with Bolognese sauce
Classic Green Salad with Italian Vinaigrette
Join our well-loved local chef David Wurth on Easter Monday for a special Lunch & Learn experience. David, chef/owner of the popular CrossRoads Food Shop, is famous for using local, seasonal ingredients to create simple yet inspired dishes at his restaurant just across the street from HGS Home Chef, alongside the Hillsdale General Store.
This earliest spring class/lunch will be a perfect expression of David’s philosophy.
Limited to just 10 people, this culinary experience will allow you to get some hands-on time with one of our most loved instructors. The menu will be worked out closer to the date as David selects ingredients that are “of the moment”.
Rest assured you’ll learn many of his chef’s secrets while dining together on a hearty and delicious seasonal lunch
Join accomplished knife-wielder Matthew White, owner of HGS Home Chef, in a hands-on class as he directs a symphony of choppers of a range of vegetables. The results all go into sauté pans along with fresh, high-quality salmon to create a healthy, vibrant lunch of Salmon Provençale (with ideas for varying ingredients to create different dishes with the same technique.)
Each student will be provided with their own knives during class, and be guided in proper and safe techniques for using chef’s knives and paring knives to speedily and safely tackle all manner of vegetables in slicing, dicing and paring. Learning cutting and safety techniques will shorten your prep time in the kitchen, extend the useful life of your knives and enhance your safety.
Whether it’s a soup, stew, salad, or porridge, a bowl can provide all of the nourishment and pleasure in one dish. This HANDS-ON class will inspire you to create simple, flavorful, and nutrient dense dishes that span global cuisine. Join Marti Wolfson, Chef and Lifestyle Medicine educator for this inspiring class that could change the way you eat!
Lunch will include: