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X-WR-CALDESC:Events for Hillsdale General Store
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DTSTART;TZID=America/New_York:20220806T133000
DTEND;TZID=America/New_York:20220806T150000
DTSTAMP:20260515T094517
CREATED:20220529T102834Z
LAST-MODIFIED:20220529T105447Z
UID:2686-1659792600-1659798000@hillsdalegeneralstore.com
SUMMARY:Peach Cobbler & Ice Cream! with Miriam Rubin
DESCRIPTION:Let’s celebrate peach season! Join Miriam Rubin in our Hudson Valley/Berkshires kitchen for a mini peach festival and Ice Cream Social\, all in one delicious demonstration class. First\, we’ll learn how to make an easy peach ice cream. While it’s churning\, Miriam will put together a fantastic and super-simple Peach and Blueberry Cobbler. This is a recipe you’ll make again and again with other fruits\, in other seasons. When everything is done the cobbler will be topped with a scoop of our Homemade Peach Ice Cream for an afternoon treat. \n\nHomemade Peach Ice Cream\nPeach and Blueberry Cobbler\n\n \nCLICK HERE TO ORDER A TICKET\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. Masks are 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. If you arrive without 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! \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 may receive credit and 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/peach-cobbler-ice-cream-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220807T133000
DTEND;TZID=America/New_York:20220807T150000
DTSTAMP:20260515T094517
CREATED:20220529T103137Z
LAST-MODIFIED:20220529T103137Z
UID:2689-1659879000-1659884400@hillsdalegeneralstore.com
SUMMARY:Sumptuous Sugarless Desserts with Brian Levy
DESCRIPTION:In his new book Good & Sweet\, Brian Levy mines a new world of desserts—one that few bakers have explored—where there’s no need for cane sugar or coconut sugar\, or maple syrup or honey\, or for anything like stevia. He deploys fruit (dried\, juiced\, and fresh)\, nuts\, grains\, dairy\, and fermented products to create sweet dessert and breakfast treats whose flavors are enriched by whole-food\, feel-good ingredients. \nIn this class\, you’ll learn some of the secret techniques and ingredients that enabled the conversion of delicious\, decadent desserts and breakfast treats into nutritious indulgences. \nWe will make and taste:\n\nSweet Corn Buttermilk Biscuits\, which will be used to make Strawberry Sweet Corn Shortcake\nFinnish Blueberries & Cream Tart\nPistachio Cake\n\n \nCLICK HERE TO ORDER A TICKET \nThis demonstration class is limited to 10 people. \nAbout the chef:\nBrian Levy is a pastry cook who previously worked at Michelin-starred Babbo\, where he was mentored by James Beard Award-winning pastry chef Gina DePalma. He left to work the fields and kitchens of farms and inns in Europe and Martha’s Vineyard\, and then as a private chef. Outside of the kitchen\, he also studied architecture at Yale. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class. Masks are 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. If you arrive without 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! \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 may receive credit and 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/sumptuous-sugarless-desserts-with-brian-levy/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220813T133000
DTEND;TZID=America/New_York:20220813T150000
DTSTAMP:20260515T094517
CREATED:20220529T103447Z
LAST-MODIFIED:20220529T103447Z
UID:2692-1660397400-1660402800@hillsdalegeneralstore.com
SUMMARY:Apéritif & Appetizers with Tess Kelly
DESCRIPTION:The Berkshires and Hudson Valley are heavenly this time of year\, but sometimes it’s nice to have a virtual escape. Join Tess Kelly as she takes us on a Mediterranean seaside culinary excursion while she demonstrates some truly scrumptious small bites to have with your bright and breezy summer cocktail. \nTess will make two perfect summer drinks – a Negroni Sbagliato and an Aperol Spritz. Then she’ll demonstrate how to make a few savory (and surprisingly simple) snacks to go with. One of these – the Gougères – will utilize pâte à choux. Pâte à choux is the delicate\, super versatile puff pastry you’ve had in profiteroles\, but it’s also delicious in savory dishes. You will sip and eat everything Tess makes and leave transported and inspired. \nBesides the drinks\, you will learn to make:\n\nWalnut pesto tartines\nGougères with shallots\, rosemary\, Gruyère and dijon.\nBuckwheat Bilnis with smoked salmon\, capers\, red onion and crème fraîche\n\n \n  \nCLICK HERE TO ORDER A TICKET \nThis demonstration class is limited to 10 people. \nNOTE: ALL participants must be fully vaccinated for Covid 19 in order to attend. Read our Covid 19 protocols below before signing up for this class. \nAbout Tess Kelly:\nTess Kelly is lover a practitioner of French food. She relocated to France in 1986 where she developed this passion while learning under Madame Bernard\, the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking authentic French pastries and French cuisine. After working for several years in the restaurant business in New York City\, Tess opened Séraphine Bakery in 2014. \nSince that time\, Tess has developed workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches both private and public workshops in New York\, and in France. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class. Masks are 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. If you arrive without 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! \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 may receive credit and 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/aperitif-appetizers-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220819T110000
DTEND;TZID=America/New_York:20220819T123000
DTSTAMP:20260515T094517
CREATED:20220608T210538Z
LAST-MODIFIED:20220608T211030Z
UID:2710-1660906800-1660912200@hillsdalegeneralstore.com
SUMMARY:Hands-on Knife Skills Workshop with Chef Bernard Janssen (11 AM Session)
DESCRIPTION:Note: This class is being offered twice\, at 11 AM and again at 2 PM\, on Friday August 19. \nChef Bernard Janssen\, Executive Chef and Culinary Program Director for ZWILLING J.A. Henckels\, will introduce you to the fundamentals of good knife skills. He will discuss what knife to use for every task and share a variety of important knife tasks including: the circular/rocking motion\, dicing an onion\, how to supreme an orange\, mincing herbs\, and filleting fish. \nThis knife skills workshop will be a departure from the knife skills classes we’ve had in the past. No food will be cooked and no meal or tasting offered. Instead the focus of this class will be entirely on technique. With a bit of practice of what you will learn in this class\, your daily food preparation will become more of a pleasure rather than a chore. Chef Bernard will also share what makes a quality knife\, discuss maintenance\, sharpening\, cleaning and storing of your knives. Each student will receive a Zwilling paring knife to take home. \nThis hands-on workshop limited to ten people. \nCLICK HERE TO RESERVE A TICKET \n\n \nAbout Bernard Janssen:\nOriginally from the Netherlands\, Bernard Janssen brings a truly international flavor to every cooking task he approaches. As the Executive Chef and Culinary Program Manager for ZWILLING J.A. Henckels\, Bernard launched the first ZWILLING Cooking Studio in the United States in 2015 at the company headquarters in Pleasantville\, New York. The Cooking Studio offers hands-on cooking classes\, as well as engaging corporate or private events. \nBernard has over twenty-five years of culinary experience working as an Executive Chef in restaurants and cooking schools worldwide. He has traveled extensively throughout Europe hosting trainings and demos for the Zwilling Group. Through this experience\, Bernard has become a preeminent authority on kitchen knife skills as well as best practices in culinary education. \nBernard’s cooking style is marked by inventive flavor combinations and beautiful plating presentations. Drawing on his years of expertise\, he writes original recipes for ZWILLING cooking classes as well as for retail partners. Bernard also travels across the country to conduct product trainings\, demos at trade shows\, and retail and cooking events supporting all the premium brands under the ZWILLING J.A. Henckels umbrella including Staub\, Demeyere\, Miyabi\, and Ballarini. Bernard lives in New York with his family along the majestic Hudson River. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class. Masks are 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. If you arrive without 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! \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 may receive credit and 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/hands-on-knife-skills-workshop-with-chef-bernard-janssen-11-am-session/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220819T140000
DTEND;TZID=America/New_York:20220819T153000
DTSTAMP:20260515T094517
CREATED:20220608T210224Z
LAST-MODIFIED:20220608T210734Z
UID:2705-1660917600-1660923000@hillsdalegeneralstore.com
SUMMARY:Hands-on Knife Skills Workshop with Chef Bernard Janssen (2 PM Session)
DESCRIPTION:Note: This class is being offered twice\, at 11 AM and at 2 PM on Friday August 19. \nChef Bernard Janssen\, Executive Chef and Culinary Program Director for ZWILLING J.A. Henckels\, will introduce you to the fundamentals of good knife skills. He will discuss what knife to use for every task and share a variety of important knife tasks including: the circular/rocking motion\, dicing an onion\, how to supreme an orange\, mincing herbs\, and filleting fish. \nThis knife skills workshop will be a departure from the knife skills classes we’ve had in the past. No food will be cooked and no meal or tasting offered. Instead the focus of this class will be entirely on technique. With a bit of practice of what you will learn in this class\, your daily food preparation will become more of a pleasure rather than a chore. Chef Bernard will also share what makes a quality knife\, discuss maintenance\, sharpening\, cleaning and storing of your knives. Each student will receive a Zwilling paring knife to take home. \nThis hands-on workshop limited to ten people. \nCLICK HERE TO RESERVE A TICKET \n\n \nAbout Bernard Janssen:\nOriginally from the Netherlands\, Bernard Janssen brings a truly international flavor to every cooking task he approaches. As the Executive Chef and Culinary Program Manager for ZWILLING J.A. Henckels\, Bernard launched the first ZWILLING Cooking Studio in the United States in 2015 at the company headquarters in Pleasantville\, New York. The Cooking Studio offers hands-on cooking classes\, as well as engaging corporate or private events. \nBernard has over twenty-five years of culinary experience working as an Executive Chef in restaurants and cooking schools worldwide. He has traveled extensively throughout Europe hosting trainings and demos for the Zwilling Group. Through this experience\, Bernard has become a preeminent authority on kitchen knife skills as well as best practices in culinary education. \nBernard’s cooking style is marked by inventive flavor combinations and beautiful plating presentations. Drawing on his years of expertise\, he writes original recipes for ZWILLING cooking classes as well as for retail partners. Bernard also travels across the country to conduct product trainings\, demos at trade shows\, and retail and cooking events supporting all the premium brands under the ZWILLING J.A. Henckels umbrella including Staub\, Demeyere\, Miyabi\, and Ballarini. Bernard lives in New York with his family along the majestic Hudson River. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class. Masks are 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. If you arrive without 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! \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 may receive credit and 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/hands-on-knife-skills-workshop-with-chef-bernard-janssen-2-pm-session/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220828T110000
DTEND;TZID=America/New_York:20220828T133000
DTSTAMP:20260515T094517
CREATED:20220529T103653Z
LAST-MODIFIED:20220529T103653Z
UID:2696-1661684400-1661693400@hillsdalegeneralstore.com
SUMMARY:Tomato Fest with Miriam Rubin
DESCRIPTION:Tomatoes fresh from the garden and an expert on growing and cooking with them come together for a summer celebration in one of our favorite annual cooking classes. Join tomato expert Miriam Rubin (who wrote a book on tomatoes) in our Hudson Valley/Berkshire kitchen for this special class. The class begins with a tomato tasting so you can understand the distinctions of some of her favorites\, then the cooking begins as she demonstrates three delectable recipes that celebrate this glorious fruit. After the cooking we’ll all have lunch. \nMenu to include:\n\nTomato Parmesan Freeform Tart\nHeirloom Tomato Salad\nGinger Tomatoes\n\nBut that’s not all… If you are like some\, you grow your own tomatoes\, and may even have a few favorites. But most of us buy the small plants in spring\, plunk them in the garden and hope for the best. This class will definitely improve your tomato growing game. Miriam will happily answer your questions about growing truly delicious varieties\, and how best to use them in the kitchen. So\, as you think about next years’ garden\, you’ll be armed with solid advice and be set up for success. \n \nCLICK TO ORDER A TICKET NOW \nThis demonstration class is limited to 10 people. \nNOTE: ALL participants must be fully vaccinated for Covid 19 in order to attend. Read our Covid 19 protocols below before signing up for this class. \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. Masks are 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. If you arrive without 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! \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 may receive credit and 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/tomato-fest-with-miriam-rubin-2/
CATEGORIES:Cooking Classes
END:VEVENT
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