Passover—Sides and a Cake with Miriam Rubin

This Passover, let’s do something a little different, folding in spring flavors and new tastes. Tradition is important, so do prepare your grandma’s brisket and your best chicken matzoh ball soup, but in this demonstration class, chef Miriam Rubin will create some fresh sides to add a little something to your next seder. We’re swapping out the gefilte fish for succulent pickled salmon with a nose-tingling roasted beet horseradish. And Miriam’s got an intriguing Karpas salad, a nod to bitter greens, sparked with pomegranates and dates. Roasted spring asparagus is crowned with a crisp matzoh-dill crumble. For dessert Miriam will share how to make a delectable almond and quinoa cake (gluten-and matzoh-meal-free) served with fruit compote. Any of these dishes would be perfect to bring to a potluck seder so join us in our Hudson Valley-Berkshire kitchen for this special class, whether you are hosting or not!

Menu will include:

• Charoset
• Pickled Salmon with Roasted Beet Horseradish
• Karpas (Herbs and Bitter Greens) Salad with Pomegranate
• Asparagus with Toasted Matzoh-Dill Crumble
• Almond and Quinoa Sponge Cake with Fresh and Dried Fruit Compote

This demonstration class (plus lunch) is limited to ten people.

CLICK HERE TO ORDER A TICKET

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.

Cancellation policy: We do not offer refunds on purchased tickets.

Cooking class attendees receive 10% discount on kitchenware and cookbook 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.