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DTSTART;TZID=America/New_York:20220402T133000
DTEND;TZID=America/New_York:20220402T153000
DTSTAMP:20260515T134029
CREATED:20220226T192435Z
LAST-MODIFIED:20220226T192435Z
UID:2493-1648906200-1648913400@hillsdalegeneralstore.com
SUMMARY:Curing Meats with Jack Peele of JACuTERIE
DESCRIPTION:Join Jack Peele of JACuTERIE for this demonstration class as he shares the techniques of curing meats. We will explore the theories and practices behind cured meat\, as Jack explains\, 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 pastrami/corned beef\, French ham (jambon blanc) and JACUTERIE Bacon (classic smoked bacon\, British back bacon\, and Canadian bacon)\, plus Jack will answer your questions about other cured meats\, and of course there will be a tasting. \nEven if you never intend to cure your own meats\, understanding the techniques and end results will enhance your enjoyment and ability to select the perfect meats for creating a highly-curated charcuterie board for entertaining and sharing with friends. \nThis demonstration class & tasting is limited to ten people. \n  \nCLICK HERE TO ORDER A TICKET NOW\n  \nNOTE: ALL participants must be fully vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before registering. \nAbout Jack Peele and JACuTERIE:\nJack Peele is the owner and culinary master behind JACüTERIE\, which makes classically inspired charcuterie in nearby Ancramdale\, New York. Jack’s focus is 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 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. \nJack’s USDA-inspected charcuterie plant is located at his family farm\, Herondale Farm using local pasture-raised pork for his charcuterie and sausages. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis 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. \nThe 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! \nCancellation 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. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS 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.
URL:https://hillsdalegeneralstore.com/event/curing-meats-with-jack-peele-of-jacuterie/
CATEGORIES:Cooking Classes
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DTSTART;TZID=America/New_York:20220416T110000
DTEND;TZID=America/New_York:20220416T130000
DTSTAMP:20260515T134029
CREATED:20220226T192801Z
LAST-MODIFIED:20220226T192801Z
UID:2496-1650106800-1650114000@hillsdalegeneralstore.com
SUMMARY:Savory & Sweet Soufflé with Lou Jones
DESCRIPTION:Soufflé is an intimidating dish\, and one which doesn’t usually make the short list when planning a dinner party at home. No more fear! We think it’s time to step up to the challenge and create savory and sweet souffles when entertaining. Like most things in life\, one just needs to know the little tricks to success for this truly impressive and delicious starter or dessert. In this demonstration class Lou Jones will share his expertise for creating perfect examples of savory and sweet souffles\, complete with all the accompaniments. \nMenu to include:\n• Cheese and caramelized onion soufflé \n• Light salad with walnut oil vinaigrette \n• Soufflé Grand Marnier\, Suzette style\, served with Suzette sauce\, orange suprêmes and candied zest \n \n  \nCLICK HERE TO ORDER A TICKET NOW\n  \nThis demonstration class is limited to 10 people. \nNOTE: ALL participants must be vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before signing up for this class. \nAbout Lou Jones:\nLou Jones has been a professional chef for 40+ years. While he has a broad repertoire in the culinary arts\, his favorite discipline is pastry. Recently\, he has established an artisan bakery\, complete with a wood fired brick bread oven\, which supplies local businesses and Farmer’s markets with a variety of fresh baked goods. \nLou is a former Associate Professor (teaching in The Escoffier Restaurant\, now The Bocuse) and an Associate Dean of the Culinary Institute of America. During this time he co-authored the award winning “Bistros and Brasseries” with his colleague John Fischer. \nHe has achieved many accolades which include: National Chef of the Year Great Britain\, Gold Medalist at both The Culinary Olympics\, Frankfurt and the Culinary World Cup\, Luxembourg. He was also mentioned in the Queen’s New Years Honours List and Made an MBE for his services to the Culinary Arts. He lives with his wife Angela and their two children in Gallatin\, NY and runs an artisanal bakery called BritBreads. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class limited to ten attendees. Masks will be optional. In order to attend\, all students must be 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 all attendees feel safe and comfortable. \nThe instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. \nCancellation 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. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS 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.
URL:https://hillsdalegeneralstore.com/event/savory-sweet-souffle-with-lou-jones-3/
CATEGORIES:Cooking Classes
END:VEVENT
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DTSTART;TZID=America/New_York:20220423T110000
DTEND;TZID=America/New_York:20220423T130000
DTSTAMP:20260515T134029
CREATED:20220305T220628Z
LAST-MODIFIED:20220305T220628Z
UID:2518-1650711600-1650718800@hillsdalegeneralstore.com
SUMMARY:Hands-on Pizza Workshop with Matthew White & Anthony DeCaria
DESCRIPTION:There’s nothing like home-made pizza and the best part is how surprisingly easy it is to make. Matthew White & Anthony DeCaria join forces in this class to share their complimentary takes on the ultimate Italian street food. Matthew will share his favorite – sourdough pizza – which he learned from the Sourdough Goddess (and James Beard Award Winner) Sarah Owens. Anthony calls on his Italian background and makes his dough using the quick technique of beer for a beautiful rise. Both versions create a wonderful crust. \nAfter showing how to make these two doughs Anthony will make a homemade pizza sauce\, we’ll pop both in the oven and will sample both versions and discuss. Then we’ll begin the hands-on session where each student will roll out their individual pizzas choosing from various toppings to make their perfect pie. \nMenu to include:\n• Classic Pizza Margarita \n• Three-Cheese “White” Pizza \n• Sausage Pizza with Red Onion \n• Salad to accompany \nWe’ll pop your hand-made pizzas in the oven onto pizza stones and you’ll eat the fruits of your labors accompanied by a delicious salad made by Anthony. The take-away from this workshop is the demystification of making hand-made pizza at home\, TWO great recipes\, some hands-on experience and sourdough starter. Join us and let’s make some pies! \nThis Hands-On Workshop is limited to ten people and includes lunch. \n \nNOTE: ALL participants must be vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before registering. \nCLICK HERE TO ORDER A TICKET NOW\nAbout Anthony DeCaria:\nAnthony has been in the kitchen making the Sunday Gravy since he was 8 years old and crafting the ultimate meatball has been his life-long mission. His passion for simple\, innovative cuisine has led him to his second career in the food industry. In 2017\, after a successful career of 30+ years in NYC as a retail brand creative director\, Anthony formed ADC Food Studio\, Inc. and ran a food truck business for two years during the summer season at Indian Wells Beach in East Hampton\, NY. \nMost recently\, while brainstorming his next venture\, Anthony has been working part time at HGS Home Chef\, part of his responsibilities includes assisting chefs and making baked goods for the stores prestigious cooking class program. \nAbout Matthew White:\nMatthew is proprietor and the creative force behind Hillsdale General Store & HGS Home Chef. Working for thirty years as a noted interior designer Matthew’s focus has always been the pursuit of a beautiful domestic life\, which means more than simply beautiful rooms. It’s what those rooms hold that count – dear friends and great food to create a life of shared joy. For the last six-plus years at HGS Home Chef he has hosted 300 cooking classes\, learning at the feet of some truly great culinary stars. And he’s still learning. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis 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. \nThe 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! \nCancellation 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. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day.
URL:https://hillsdalegeneralstore.com/event/hands-on-pizza-workshop-with-matthew-white-anthony-decaria-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220430T110000
DTEND;TZID=America/New_York:20220430T130000
DTSTAMP:20260515T134029
CREATED:20220226T193145Z
LAST-MODIFIED:20220226T193145Z
UID:2499-1651316400-1651323600@hillsdalegeneralstore.com
SUMMARY:A Trio of Spring Soups with Miriam Rubin
DESCRIPTION: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. \nFor 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! \nAs 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. \nClass Menu to Include:\n\nGreen Garlic and Potato Soup\nAsparagus Soup\nBeet Greens Soup\nCrispy Garlic Croutons\nParmesan Crisps\n\n \nCLICK HERE TO ORDER A TICKET NOW\nThis demonstration class is limited to ten people. \nNOTE: ALL participants must be vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before registering. \nABOUT MIRIAM RUBIN:\nA 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. \nHer 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. \nHer 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. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis 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. \nThe 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! \nCancellation 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. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS 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.
URL:https://hillsdalegeneralstore.com/event/a-trio-of-spring-soups-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
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