HGS Home Chef offers all the cookware, tools and gadgets that any home chef could possibly hope for, but what sets us apart is our two beautiful teaching kitchens. Within these inviting rooms, renowned national and local experts give classes on how to prepare the most delicious food, simple to sublime. Browse upcoming classes below. Details:
10% discount: all students get 10% off card for use on class day only when making merchandise purchases.
Questions about classes, or trouble registering? Email homechef [at] hillsdalegeneralstore [dot] com, or call (518) 325-7000. We’re open 10-6 Wednesday through Monday; closed Tuesday.
Classes are geared for adults, except as noted, but children over 7 accompanied by an adult are welcome.
Cancellation policy: We do not offer refunds on purchased tickets, but cancellations are entitled to credit for another class of equal value within the subsequent two months.
Chef Michael Chesloff returns with his Chinese cleaver to cook up delectable at-home versions of Chinese take-out dishes that everyone loves. It’s always nice knowing exactly what’s in your food and with this class you will have the best of both worlds – a Chinese meal with flavorful ingredients that you can trust, and a menu you adore. All taught by a knowledgeable and entertaining expert. Michael will demonstrate techniques, discuss ingredients, and you will eat the delicious results together after the class.
Lunch will include:
Egg Drop Soup
Chicken & Broccoli
Shredded Pork with Garlic Sauce
Perfect Steamed Rice
Bring your mother, sister, grandmother or girl- (or boy-) friend to an HGS Home Chef Afternoon Tea on Mother’s Day.
Our in-house pastry expert, Louise Roback, will demonstrate how to make the perfect scone and a fabulous teacake in our downstairs kitchen. Then we’ll all go upstairs to our other beautiful kitchen and dining room where afternoon tea awaits. Included will be two kinds of scones plus cream and jam, an assortment of cakes and tarts and of course, TEA. It’s the perfect way to celebrate the day with your Mom!
Chef Serge Madikians of Serevan Restaurant in Amenia, NY, demonstrates Khorovatsa — a classic and popular grilling menu from his native Armenia: Khorovats (shish kebabs), marinated and grilled vegetables, salad of cucumbers, onions and radishes, lavash bread, string cheese, yogurt and mint drink, plus fresh fruit for dessert. Learn to make this delicious menu from a master as you follow him from our indoor kitchen to the grill outside. Then enjoy the lunch together!
Limited to just 12 people
Come be introduced to the wonderful world of cheese, by expert cheesemonger, Kate Arding of Talbott & Arding in Hudson. Kate will walk us through — with tastings! — the families of cheese, to enhance your enjoyment and understanding of varieties of cheese. You will leave armed with the knowledge you need to approach even the most daunting of cheese counters and create a perfect cheese course of your own.
About Kate: Kate Arding is an internationally recognized authority on cheese with over 20 years of experience in the farmhouse cheese industry. Kate’s cheese career began at Neal’s Yard Dairy, London, UK in 1993 where she developed a thorough understanding of what it takes for cheesemakers and retailers to create and sustain profitable businesses. In 1997, Kate was recruited by Cowgirl Creamery & Tomales Bay Foods, the award winning cheese retailer and cheesemaker, to be their Head Cheesemonger and Cheese Buyer at their newly formed company in Marin County, California. In 2008, Kate co-founded the ground-breaking consumer print and online cheese magazine “Culture: The Word on Cheese.” Today, along with Mona Talbott, Kate runs the stellar food enterprise Talbott and Arding Cheese & Provisions in Hudson, NY.
Join us for a special event celebrating Hudson cookbook author Colu Henry’s new cookbook “Back Pocket Pasta.” Colu will demonstrate a delicious dish from her new cookbook which you will be able to taste, followed by a book signing. Ticket price includes a signed book, which Colu will personalize for you. Bring a friend!
As much a mindset as it is a cookbook, “Back Pocket Pasta” shows how a well-stocked kitchen and a few seasonal ingredients can be the driving force behind delicious, simply prepared meals. Pantry staples—a handful of items to help you up your dinner game—give you a head start come 6pm, so you can start cooking in your head on the way home from work. For instance, if you know that you have a tin of anchovies, a hunk of Parmesan, and panko bread crumbs, you can pick up fresh kale to make Tuscan Kale “Caesar” Pasta. Or if you have capers, red pepper flakes, and a lemon, you can make Linguine with Quick Chili Oil. With genius flavor combinations, a gorgeous photograph for every recipe, and a smart guide to easy-drinking cocktails and wine, “Back Pocket Pasta” will inspire you to cook better meals faster.
About Colu: Colu Henry is a food-lifestyle influencer and recipe developer. She spent her early days working in the fashion and lifestyle world, but found herself drawn to food, wine and restaurants. She went on to spend six years representing high-profile chefs like Marcus Samuelsson, Kurt Gutenbrunner, and Scott Conant and eventually followed her passion for Pinot Noir to Oregon, where she helped spearhead PR for the Oregon Wine Board. Colu later joined “Bon Appétit,” first as the Director of Public Relations and eventually becoming the Director of Special Projects. She drew on her love of food, drink, music, fashion and the art of eating out (and in) to help build “Bon Appétit” into one of the worlds most progressive food-lifestyle brands.
She has also completed Fine Cooking One at the Institute of Culinary Education. Colu lives in Hudson, New York.
Marisa McClellan, the hit cookbook author and blogger of “Food in Jars”, will demonstrate safe and delicious methods of preserving the fresh harvest in quick jams and pickles. Marisa will demonstrate making traditional strawberry preserves and sweet and savory strawberry chutney, and how to use the boiling water bath canning method for safe, shelf-stable preservation. This class is ideal for those who want to learn the basics of canning. Tasting and take-away included!
About Marisa: Marisa McClellan is a full-time food writer and canning teacher, and is the voice behind the much followed website Food in Jars. She is the author of “Food in Jars” (Running Press 2012), Preserving by the Pint (Running Press 2014), and “Naturally Sweet Food in Jars” (Running Press 2016). Her writing has appeared on The Food Network, Saveur’s website, Table Matters, and in Food 52’s Small Batch series. Born in Los Angeles and raised in Portland, Oregon, she now lives in Philadelphia.
Are you a somewhat experienced canner looking to take your food preservation skills to the next level? Join food blogger, cookbook author, and canning master Marisa McClellan of the go-to website Food In Jars in this demonstration class to learn pressure canning, using the affordable Presto pressure canner, and make onion jam with rosemary and balsamic vinegar. If pressure canning has left you intimidated, this special class is for you. Marisa is terrific at making this food preservation technique approachable and accessible, and the season-saving results are delicious. Tasting and take-away included with the class!
About Marisa: Marisa McClellan is a full-time food writer and canning teacher, and is the voice behind the much-followed website Food in Jars. She is the author of “Food in Jars” (Running Press 2012), “Preserving by the Pint” (Running Press 2014), and “Naturally Sweet Food in Jars” (Running Press 2016). Her writing has appeared on The Food Network, Saveur’s website, Table Matters, and in Food 52’s Small Batch series. Born in Los Angeles and raised in Portland, Oregon, she now lives in Philadelphia.
Class limited to just 12 people.
Venture to the exotic in a vibrant outdoor Indonesian feast including lamb satay, celebration yellow rice, coconut summer vegetables, Javanese sambal, spiced limeade and an Indonesian dessert with house-made ice cream. Pre-teens welcome to cook their own “food on a stick” on the backyard grill and help make the ice cream!
(Limited to 12 people.)