A Trio of Spring Soups with Miriam Rubin

Now that spring has arrived, we are hungry for fresh new, green vegetables. We think of them as spring tonics, packed with vibrance, vitamins and flavor to wake us from winter’s drab. To celebrate the season, cookbook author Miriam Rubin will be simmering up three deliciously different soups that will enliven your tastebuds. We invite you to join us in the kitchen for this demonstration class.

For a classic and silky-smooth soup, we’ll cook up green garlic and new potatoes, and we’re hoping to add some ramps, if they can be found. Asparagus is another spring favorite, and we’ll be simmering the spears with fresh spinach for a bright-green, healthful bowlful. Lastly we’ll make a brothy soup with fresh beet greens making great use of the underappreciated but yummy leafy part of the beet. Waste not, want not!

As accompaniments to our soups, we’ll learn to make crispy garlic croutons and Parmesan crisps. Then we’ll sit down for a lunch of three soups. Slurping is encouraged.

Class Menu to Include:

• Green Garlic and Potato Soup
• Asparagus Soup
• Beet Greens Soup
• Crispy Garlic Croutons
• Parmesan Crisps

CLICK HERE TO ORDER A TICKET NOW

This demonstration class is limited to ten people.

NOTE: ALL participants must be vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before registering.

ABOUT MIRIAM RUBIN:

A graduate of the Culinary Institute of America, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook, Grains, was published in 1995. For nine years, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades.

Her work has appeared in Prevention, Organic Gardening, Redbook, Working Woman, Working Mother and Woman’s Day. She was line-editor for Gil Marks’ Encyclopedia of Jewish Food and has contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink Vol. 2. She’s Americanized several cookbooks and reworked and Americanized British recipes for websites.

Her book, Tomatoes, grew out of a love of planting and devouring a favorite vegetable (fruit). She presented on the book at the Harvest Festival at Monticello and at Beard on Books at the Beard House. Miriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania.

IMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:

This will be a live, in-person class limited to ten attendees. Masks will be optional. In order to attend, all students must be fully vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated, but, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR, a CDC Covid Vaccination Record Card. You will receive emailed reminders about this before the class. If you arrive without your vaccination documents you will not be admitted into the class, and we will be unable to offer a refund. So please, bring your documents on class day! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes.

The instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. With all participants being vaccinated we feel there will be a level of comfort and we can focus on cooking!

Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day.

HGS Home Chef is a member of TheWorkshopExperience.org, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale, NY – at the crossroads of the Hudson Valley and Berkshires.