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January 2018
$75.00

Winter Comfort Food, with Louise Roback

January 27 @ 11:00 am - 1:30 pm

In the middle of winter, cooking slow oven-baked and braised dishes are just the thing to nourish and warm us deeply. With the kitchen toasty from the oven, filling the room with savory aromas, it’s a pleasure to cook, or at least it should be! These simple but special recipes will help reduce the fear factor for even the most timid home cook, while producing dishes that will delight your family and friends.

In this Winter Comfort Food class, we will learn stress-free techniques on how to cook:

  • Classic Jewish Brisket with Caramelized Onions + Portobello Mushrooms
  • Roasted Pork Tenderloin with Braised Escarole + Prunes
  • Butternut Squash + Swiss Chard Lasagna

These three savory winter dishes are ideal for entertaining and will be accompanied by a composed watercress and pear salad. After this class you’ll have three different winter menus at your fingertips for those cold winter evenings when you crave a cozy and comforting meal. The techniques Louise will cover for braising and roasting will guide you in cooking all winter long. Indulge a bit and nourish your body and soul with slow-braised and baked winter comfort food.

Limited to 12 people.

CLICK HERE TO ORDER A TICKET ON EVENTBRITE NOW.

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. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.

February 2018
$85.00

Chinese New Year Feast, with Carrie Chen

February 10 @ 11:00 am - 1:30 pm

Bring your family to this hands-on class taught by local Chinese-cuisine expert Carrie Chen, who will teach you how to make the classic dishes for Chinese New Year reunion dinner while explaining what each dish represents.

“A Festival for the Family” – that’s how the Chinese refer to their New Year. Getting together and sharing quality family time over a good meal is significant in all cultures, and especially important in the Chinese culture. There’s no time better to celebrate and gather than during Chinese New Year. The New Year’s Eve dinner is called the “reunion dinner,” and is believed to be the most important meal of the year. Not only do the dishes themselves matter, but the preparation and ways of serving and eating the food all hold particular meaning.

Carrie will explain, demonstrate and guide students in making dumplings (longevity), spring rolls (wealth), fish (prosperity), tangyuan (family togetherness), and niangao (higher position).

These classic, easy-to-learn recipes are perfect for you to share with your family this holiday season or any time of the year.

(Please note that all students who sign up for this class are expected to participate in food preparation, cooking, and eating.)

About Carrie Chen:

A regular guest culinary instructor at HGS Home Chef, Carrie Chen follows in a superb line of Taiwanese chefs. She is the owner and operator of Casana T House, and hosts the YouTube series Cooking With Carrie. She loves combining Eastern and Western culinary techniques to produce flavorful family-style dishes. When she’s not cooking, Carrie can be found working with her fashion brand, Casana Designs, and her landscape company, Carrie Chen Design Group.

Limited to 10 people.

CLICK HERE TO ORDER A TICKET NOW ON EVENTBRITE.

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. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.

$75.00

BRUNCH! with Matthew White

February 17 @ 11:00 am - 1:30 pm

Brunch: even the word makes one happy! Join Matthew White as he teaches simple but impressive dishes that will make your weekend brunch bring smiles to everyone around the table, including you.

First he’ll teach the versatility and simplicity of the classic frittata. Savory, simple frittata is a dish that can be created in a snap using any number of fillings or cheeses and can be served for brunch, a picnic or even an elegant spur-of-the-moment supper. Then comes German pancakes (aka Dutch Babies or skillet pop-overs). This surprisingly simple dish blossoms in the oven into an extravagant golden brown puff that can be filled with an assortment of fruit and drizzled with syrup.

Cooking should be a pleasure, not a chore, and Matthew will help even the most reluctant cook overcome insecurities with these simple egg-based brunch dishes.

Menu will include:

  • Cheesy Leek + Mushroom Frittata with Herbs
  • German Pancakes with Spiced Apples + Maple Syrup
  • Easy Oven Bacon
  • The Perfect Buttermilk Biscuit
  • Winter Fruit Salad

About Matthew White:

Matthew is the proprietor and creative force behind Hillsdale General Store and HGS Home Chef. He’s not a chef but calls himself a “better than average home cook”. Matthew also is a founder and partner in the interior design firm White Webb LLC. Matthew’s true passion lies in his love for domestic life in all its many aspects. Key to that is stylish entertaining and delicious home-made food. He believes that anyone no matter their income or skill can learn to create a home life that is inviting, warm and filled with joy to be shared with loved ones.

Limited to 10 people.

CLICK HERE TO ORDER A TICKET ON EVENTBRITE NOW.

 

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. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.

$75.00

Flavorful Soups! With Chef Serge Madikians

February 24 @ 11:00 am - 1:30 pm

Winter is soup season and we have the perfect class to celebrate this essential menu item. Join Chef Serge Madikians of Serevan (located in Amenia, New York) in our kitchen to learn the secrets of creating home-made, flavor-packed soups. Serge will demonstrate the surprisingly simple techniques while infusing the soups with his signature flavors.

Included in the class will be:

  • Armenian style yogurt soup with barley, fresh herbs and curry oil
  • Roasted butternut squash soup with beets and pumpkin seed oil
  • Cauliflower and apple soup with saffron and spices

Serge will also demonstrate how to make a delectable salad with the barley that is inevitably left over from the soup.

With cooler weather upon us, you’ll love learning the basics to create inspiring, savory soups with the ever-entertaining Serge Madikians leading the way.

Class limited to 12 people.

March 2018
$80.00

Jacuterie and Cured Meats, with Jack Peele

March 3 @ 2:00 pm - 4:00 pm

Join Jack Peele of JACuTERIE for this special class as he demonstrates the techniques of curing a wide assortment of meats. We will explore the theories and practices behind cured meat, as Jack shares not just the how-to, but also some easy-to-make-at-home recipes, no fancy equipment required! You will learn what goes into the production of bacons, pancettas, prosciuttos, and delectable cured sausages.

Even if you never intend to cure your own meats, understanding these techniques and the end results will enhance your enjoyment and ability to select the perfect meats for creating a highly curated Jacuterie board for entertaining and sharing with friends.

Class will include:
Variety of Bacons
Pancetta
Lomo
Lonzino
Guanciale
Salami

Class limited to 12 people.

About Jack Peele and JACuTERIE:
Jack Peele is the owner and culinary master behind JACüTERIE, which makes classically inspired charcuterie in Ancramdale, New York. Focusing on small batch European style dry cured sausages, specialty smoked bacons, and fresh sausages. Drawing from the finest traditions from Europe and beyond, JACüTERIE products are all inspired by the varying flavors of the world, but are made locally in the Hudson Valley of New York with local pork and the finest spices and herbs.

Our USDA-inspected charcuterie plant is located at our family farm, Herondale Farm. We source all our pasture-raised pork for our charcuterie and sausages from family owned farms in New York state.

CLICK HERE TO ORDER A TICKET NOW ON EVENTBRITE

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. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.

$80.00

Meatless Meals for Any Day of the Week, with Marti Wolfson

March 10 @ 11:00 am - 1:30 pm

The Meatless Monday campaign promotes using Monday as a time to reset healthy lifestyle goals, like greening the plate with plant-based foods. Research has shown a plant-based diet can prevent and even reverse chronic diseases like heart disease, diabetes, obesity, and cancer. Going meatless is easy to do any night of the week without giving up great flavor.
This class will give you ideas to optimize your diet deliciously and maximize your time by showing you how to pack in all the nutrition you need. In this HANDS-ON class we will make seasonal dishes with diverse flavors to show you how versatile and delicious vegetarian eating can be.

Menu:
Shakshuka – Farm Eggs Poached in Tomato Sauce with Feta & Parsley
French Lentil and Kale Soup with Parmesan Crisps
Curried Chickpea and Quinoa Cakes with Mint Yogurt Sauce and Braised Greens 
 Roasted Radicchio Salad with Orange Glazed Tempeh, Figs & Tamari Pepitas
Quinoa Pasta with White Beans Sun-dried Tomatoes & Kale-Walnut Pesto
Limited to 12 people.

About Marti:
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.

 

CLICK HERE TO ORDER A TICKET ON EVENTBRITE

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. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.

$85.00

Everyday Moroccan, With Alexandra Stafford

March 24 @ 11:00 am - 1:30 pm

Preserved lemons, homemade harissa, ras-el-hanout—an elemental Moroccan pantry is in everyone’s reach. In this Everyday Moroccan class, we’ll make these three pantry staples—everyone will go home with a jar of each—then use the ingredients to make three dishes: chickpea tagine with tomato jam, ras-el-hanout, and golden raisins, chicken and rice with dates, orange and harissa, and lamb meatballs with green olives and preserved lemons. We’ll roast Delicata squash and make bread to serve alongside. You’ll quickly see how easily these super-flavorful dishes come together, making them both weeknight and dinner-party friendly.

Menu will include:
Chickpea tagine with tomato jam, cilantro, and golden raisins
Chicken and rice with dates, orange and harissa
Lamb meatballs with green olives and preserved lemons

Class limited to 12 people.

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. It all led to Ali’s recent cookbook, “Bread Toast Crumb,” praised by the world’s top-selling baking-book authors including Dorie Greenspan and David Lebovitz. Ali is also a columnist for Food52.com.

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. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.

Detox Deliciously with Marti Wolfson

March 31 @ 11:00 am - 1:30 pm

The question is no longer IF you’re toxic, but HOW toxic are you? We live in a world full of toxic compounds, both in the environment and within our bodies. It is inevitable we will accumulate a significant amount of these toxins since they are found in the food we eat, the air we breathe, the water we drink, cleaning products, and everyday materials in your home.
Marti Wolfson, Culinary Nutritionist, will explain safe ways to “detox” the body by incorporating specific foods that optimize the liver function. Early spring is a great season to “clean house” as you transition from the heavier foods eaten in the winter. In this HANDS-ON class we will create a variety of detoxifying and delicious foods that are simple, colorful, and nourishing.

Menu:
Pounded Herb and Lemon Chicken
Creamy Broccoli Soup with Cashew Cream
Parisian Salmon Salad with Zucchini Noodles
Cauliflower “Tabbouli”
Beet Hummus

Limited to 12 people.

CLICK HERE TO ORDER A TICKET ON EVENTBRITE

 

About Marti:

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.

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. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.

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