If there’s a region that is responsible for the appeal of “the bowl” that is so popular today, it might be Asia. This special class combines the ease and convenience of making delectable bowls with the art of using Asian flavors, perfect for summer dining. Marti Wolfson, Culinary Nutrition Specialist, will inspire your palate and your health with seasonal ingredients and delicious (and yes, healthy!) summer dishes in this hands-on class.
Limited to 12 people
*Class is gluten- and dairy-free.
Marti Wolfson has been an impassioned educator in the integrative health field for over 15 years. She brings a unique set of skills as a health-supportive chef and educator of Nutrition and Functional Medicine. Marti has a degree in Exercise Physiology and Dance from Skidmore College and a Master’s degree in Human Nutrition and Functional Medicine from the University of Western States. She is a graduate of The Natural Gourmet Institute where she currently teaches in the public program. She is on faculty at Maryland University of Integrative Health, Integrative and Functional Nutrition Academy, and The Center for Mind Body Medicine.
Learn how to do authentic Mexican grilling with Chef Cristóbal Morales of The Taste Box and Memorable Cuisine Catering of Chatham, NY.
On the menu:
Learn authentic secrets from a master and be inspired to create your own Mexican food magic on your grill all summer long!
Class limited to 12 people.
As farmer’s markets and orchards are teeming with summer fruit, join Louise Roback, in-house pastry cook at HGS Home Chef, to learn to make easy, delicious summer fruit pies, tarts and galettes.
We’ll cover selecting and preparing fruit, fruit preparation methods for optimal flavor, easy no-fail pie crusts (pâte brisée) and tart crusts (pâte sucrée), and ideas for combining flavors, sauces, ice creams and more for summer baking.
Louise will both demonstrate techniques and guide students in hands-on preparation and baking. We’ll provide the aprons for all who are game to get your hands into flour and dough! You will leave with the know-how and confidence to bake scrumptious fruit desserts. And of course you’ll eat the results of this delectable summer course.
Class limited to 12 people.
Quench your summer travel thirst with this Provençal feast. We’ll begin class preparing dessert: a stone fruit galette made with a flaky tart dough and frangipane (a creamy almond paste), both of which are made in the food processor and come together in minutes.
As this rustic galette bakes, we’ll poach salmon in preparation for a niçoise salad with haricot vert, fingerling potatoes, sweet cherry tomatoes, and farm greens.
Then we’ll caramelize onions for the pissaladière, which we’ll bake smeared with a paste of minced anchovies and capers. As we work, we’ll nourish ourselves with tapenade spread across homemade peasant bread. Spread out a picnic blanket, break out the rosé—Provence has never felt closer to home.
Limited to 12 people.
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 to use 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.
Back by popular demand, after a sellout July session: Join Chef Serge Madikans of Serevan Restaurant in Amenia, NY, for an exotically delicious menu prepared on the grill in our kitchen courtyard. You’ll learn to make delicious chicken kebabs, Persian rice with crispy tahdig, cucumber, tomato and onion salad with fresh herbs, and a mint sweet-sour refreshing drink. Afterwards, we’ll have fresh sour cherry and rice noodle dessert. You’ll learn Serge’s secrets on how to make it all!
(Limited to just 12 people.)
‘Tis the season of food meeting fire. In this class, we’ll turn the oven off and take the cooking outside:
As the meats marinate, cook, and rest, we’ll prepare cooling salads, sides and pickles to accompany the charred and burnished foods emerging from the grill.
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 had 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.
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!