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DTSTART;TZID=America/New_York:20230211T110000
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DTSTAMP:20260509T090309
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UID:2893-1676113200-1676124000@hillsdalegeneralstore.com
SUMMARY:Comfort Food Casserole Pies with Miriam Rubin
DESCRIPTION:Join us for this soul-satisfying\, rib-sticking and truly yummy class of Comfort Food Casserole Pies. Even the name is soothing and the variety of flavors will chase away the mid-winter blues. THREE main dishes will be made in this demonstration class and all three are perfect for families and casual entertaining during these cold months. We’ll also discuss how the recipes can be adjusted to suit your own preferences. Want beef or chicken instead of vegetarian chili? No problem. Would you prefer to use pork or perhaps grilled veggies for a vegetarian option in the Tamale Pie? Easy! Join Miriam in our Hudson Valley/Berkshires kitchen for this perfect winter class. \nOur menu will include:\n\nCreamy Chicken Pot Pie topped with an easy Herbed Biscuit\nVegetarian Chili loaded with bright veggies and topped with Cornbread\nTex-Mex Turkey Enchilada Pie\n\nYou’ll leave the class full and warm and armed with the great recipes you can create at home for loved ones or even tuck into your freezer for a snowy day. \n \nThis demonstration class (plus lunch!) is limited to ten people. \nCLICK HERE TO ORDER A TICKET\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. \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 if a class is available. \nCooking 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/comfort-food-casserole-pies-with-miriam-rubin/
CATEGORIES:Cooking Classes
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DTSTART;TZID=America/New_York:20230212T110000
DTEND;TZID=America/New_York:20230212T140000
DTSTAMP:20260509T090309
CREATED:20221116T160026Z
LAST-MODIFIED:20221116T160026Z
UID:2879-1676199600-1676210400@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 \nThis demonstration class is limited to 10 people. \nCLICK HERE TO ORDER A TICKET \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. \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\, if a class is available. \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. \n\n\n\n\n  \n  \n 
URL:https://hillsdalegeneralstore.com/event/savory-sweet-souffle-with-lou-jones-4/
CATEGORIES:Cooking Classes
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DTSTART;TZID=America/New_York:20230226T110000
DTEND;TZID=America/New_York:20230226T140000
DTSTAMP:20260509T090309
CREATED:20221130T112942Z
LAST-MODIFIED:20221130T112942Z
UID:2890-1677409200-1677420000@hillsdalegeneralstore.com
SUMMARY:Hands-on Falafel with Serge Madikians of Serevan Restaurant
DESCRIPTION:Falafel is that much-loved Middle Eastern street food that creates true craving after a first tasting. Well\, that’s true of GOOD falafel\, anyway\, and that’s exactly what we’ll be making together in this class. Serge Madikians is well known for his delicious falafel\, which is among the most popular appetizers at his restaurant Serevan in Amenia NY. If you ever wondered how to make falafel at home this is your chance. Serge will share how to make each element from scratch in our Hudson Valley/Berkshires kitchen\, and you will help. \nAttendees will participate in the making of chickpea falafel balls\, hummus\, labneh — yogurt sauce\, and tahini sauce. These elements will be assembled into freshly baked pita bread\, which will be rolled out by the students and baked into puffy pockets right before your eyes. The ubiquitous yogurt and mint drink enjoyed throughout the eastern Mediterranean will be part of this informative and oh-so-yummy class. \n \nThis hands-on class (plus lunch) is limited to 10 people. \nCLICK HERE TO ORDER A TICKET \nAbout Serge Madikians:\nChef Serge Madikians was born in Tehran\, Iran\, to Armenian parents. He came to the U.S. in 1978 with his brother to avoid the Iranian Revolution. He completed his undergraduate degree majoring in history and philosophy and later moved to New York and earned a master’s degree in public policy and economics at The New School. \nMadikians graduated from the French Culinary Institute in 1998.Upon graduating\, he worked in the kitchen with a number of culinary masters – Jean-George Vongerichten and David Bouley to name a few. He now owns and runs Serevan Restaurant in Amenia\, NY\, where he expresses his passion for Middle Eastern flavors filtered through the lens of fresh Hudson Valley ingredients. Serge was a contributing chef to The Immigrant Cookbook: Recipes That Make America Great. \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 if a class is available. \nCooking 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-falafel-with-serge-madikians-of-serevan-restaurant/
CATEGORIES:Cooking Classes
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