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X-WR-CALDESC:Events for Hillsdale General Store
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DTSTART;TZID=America/New_York:20230304T110000
DTEND;TZID=America/New_York:20230304T140000
DTSTAMP:20260509T075536
CREATED:20230118T210000Z
LAST-MODIFIED:20230118T210000Z
UID:2910-1677927600-1677938400@hillsdalegeneralstore.com
SUMMARY:Ukrainian Menu with Chef Oleg Shcherbakov
DESCRIPTION:Join Ukrainian Chef Oleg Shcherbakov as he shares two hearty dishes from his beloved homeland. In this demonstration class he will make western Ukrainian Goulash\, a hearty beef stew with rich paprika-seasoned broth that cooks for hours for maximum flavor. He will also make Pirozhki\, soft savory baked buns stuffed with potatoes or cabbage with mushrooms\, then baked until golden. Oleg is a personal chef and is eager to share these special dishes with you right here in our Hudson Valley\, Berkshire kitchen. \nMenu to include:\n\nWestern Ukrainian Goulash\nPiroshki – savory stuffed buns\n\n \nCLICK HERE TO ORDER A TICKET NOW \n  \nThis demonstration class (plus lunch!) is limited to ten lucky people. \nAbout Chef Oleg Shcherbakov:\nOleg grew up in the Western Ukrainian city of Uzhgorod\, close to Hungary and Slovakia. His first experience with cooking was as a young boy while his mother was at work. This developed into a life-long passion. Oleg’s creative cooking\, combined with his love for travel and all authentic cuisines are what drive him to share the beauty of creating good food\, both from his own traditions and from others he has gathered along the way. After visiting the Hudson Valley and Berkshires\, he fell in love with this region\, its own culinary traditions and local ingredients. \nOleg understands that food is what connects us – it nurtures and helps us to understand and embrace others. While some dishes he makes come from his own family recipes passed down to him\, others came from the region he grew up in with its unique history and regional flavor. Each dish he makes shares that history\, but mostly it shares his passion and love of good food. Passion and love are main ingredients of Authentic Eats by Oleg. His goal is to create unforgettable\, truly authentic experiences\, not only from his traditions but from others he has studied along the way. \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/ukrainian-menu-with-chef-oleg-shcherbakov/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230311T110000
DTEND;TZID=America/New_York:20230311T130000
DTSTAMP:20260509T075536
CREATED:20230107T224646Z
LAST-MODIFIED:20230107T224646Z
UID:2905-1678532400-1678539600@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!\n \nThis Hands-On Workshop is limited to ten people and includes lunch. \nCLICK HERE TO ORDER A TICKET NOW\n\nAbout Anthony DeCaria:\nAnthony is the proprietor and cook of Hillsdale’s new food shop – Cook & Larder\, under the same roof with Hillsdale General Store at the historic hamlet center. Since he was eight years old he has been in the kitchen making the Sunday Gravy and crafting the ultimate meatball has been his life-long mission. Anthony’s 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. Anthony is happy to be a part of the Hillsdale business community with his new ship\, and can’t wait to share his other passion with you…PIZZA! \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. \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.
URL:https://hillsdalegeneralstore.com/event/hands-on-pizza-workshop-with-matthew-white-anthony-decaria-4/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230318T110000
DTEND;TZID=America/New_York:20230318T140000
DTSTAMP:20260509T075536
CREATED:20230118T210306Z
LAST-MODIFIED:20230118T210306Z
UID:2917-1679137200-1679148000@hillsdalegeneralstore.com
SUMMARY:Spring Provençal Lunch with Tess Kelly
DESCRIPTION:Take a trip to the South of France and enjoy its simply delicious food without leaving the Hudson Valley or Berkshires. In this class Tess Kelly will share the nuances and techniques for a classic three-course Provençal lunch. We’ll start with soup known as Soupe au Pistou\, a broth-based vegetable soup originating from Provence\, a southern region in France which shares a border with Italy. Undeniably\, the region’s cuisine is very much influenced by its neighbor. This version will be a parsley spinach pistou which will be on top of the spring vegetable soup and served with toasted baguette brushed with olive oil. The soup will be followed by Fish in Beurre Blanc and potatoes Lyonnaise. For dessert Tess will make Crème Brûlée. Join us for this very French\, very informative demonstration class followed by lunch! \nMenu to include:\n\nSoupe au Pistou\nFish in Beurre Blanc\nPotatoes Lyonnaise\nCrème Brûlée\n\n \nCLICK HERE TO ORDER A TICKET NOW\n  \nThis demonstration class (plus lunch) is limited to ten lucky people. \nAbout Tess Kelly:\nTess Kelly is lover and 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. \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/spring-provencal-lunch-with-tess-kelly/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230319T110000
DTEND;TZID=America/New_York:20230319T140000
DTSTAMP:20260509T075536
CREATED:20230118T210618Z
LAST-MODIFIED:20230118T210618Z
UID:2919-1679223600-1679234400@hillsdalegeneralstore.com
SUMMARY:Mastering Seafood with Serge Madikians of Serevan Restaurant
DESCRIPTION:Many home cooks are intimidated by fish\, or rely on the scant few recipes they have mastered. It’s time to expand your repertoire. Join us in our Hillsdale\, NY\, kitchen as Chef Serge Madikians shares his fish cooking techniques while preparing three scrumptious seafood favorites. \nThe menu will include:\n\nFresh Diver Scallop Ceviche\nPoached Shrimp with Olive Oil and Aromatics\nSeared Salmon Filet with Seasonal Vegetables\n\nIn this demonstration class you’ll learn what makes Serge’s Ceviche so delicately delicious. He’ll also explain why he prefers to poach shrimp with olive oil and aromatics rather than cook them in the more typical way. Importantly\, students will learn how to cook seafood in a sauté pan. Both the Salmon filets and shrimp will be cooked in a pan\, so participants will be shown the importance of heat control\, which when applied properly will cook the seafood without having to use the oven. \nAll of the dishes will be served with seasonal vegetables and sauces\, and Serge will discuss how he imbues his Armenian-Iranian heritage into preparing these flavorful dishes. \n \nCLICK HERE TO ORDER A TICKET NOW\nThis demonstration class (plus lunch) is limited to 10 people. \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/mastering-seafood-with-serge-madikians-of-serevan-restaurant/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230325T110000
DTEND;TZID=America/New_York:20230325T140000
DTSTAMP:20260509T075536
CREATED:20230118T210900Z
LAST-MODIFIED:20230118T210900Z
UID:2922-1679742000-1679752800@hillsdalegeneralstore.com
SUMMARY:Spring Soups with Miriam Rubin
DESCRIPTION:Now that spring has arrived\, we are hungry for fresh new vegetables. Think of them as spring tonics\, packed with vibrance\, vitamins and flavor to wake you from winter’s drab. To celebrate the season\, we’ll be simmering up three deliciously different soups that will wake up your tastebuds. \nFor a classic and silky-smooth soup\, we’ll combine garlic\, spring onions and new potatoes\, and we’re hoping to add some ramps\, if they can be found. Next\, our green soup is a mixture of healthful greens\, including deep green kale and light green escarole\, it’s not just for salads. Lastly\, we’ll make a classic beet borscht\, brightly colored and vibrantly flavored\, finished with a spoonful of creamy smooth yogurt. As accompaniments to our soups\, we’ll learn to make crispy garlic croutons and Parmesan crisps. Then we’ll sit down for soup. \nMenu to include:\n\nMixed Allium and Yellow Potato Soup\nRed Beet Borsht\nKale and Escarole Soup\nGarlic Croutons\nParmesan Crisps\n\n \nCLICK HERE TO ORDER A TICKET NOW\n  \nThis demonstration class (plus lunch!) is limited to ten lucky people. \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/spring-soups-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230326T133000
DTEND;TZID=America/New_York:20230326T163000
DTSTAMP:20260509T075536
CREATED:20230209T132917Z
LAST-MODIFIED:20230209T132917Z
UID:2938-1679837400-1679848200@hillsdalegeneralstore.com
SUMMARY:Baking for Passover with David Wurth
DESCRIPTION:David Wurth is back in our kitchen\, this time with a special baking class for Passover. This Jewish holiday\, commemorating the exodus from Egypt\, is celebrated with special foods at the Seder. Certain ingredients are prohibited at this meal\, such as whole grains and leavening agents\, so the desserts served at the Seder table need to be carefully considered. \nDavid’s emphasis on flavor and simple technique will be brought to the kitchen for his special demonstration baking class. Even if you have no connection to Passover\, these three tasty desserts (two of which are gluten free) may be served for any occasion. Join us in our Hudson Valley/Berkshires kitchen as David Wurth shares his simple approach to delicious baking. \nIncluded in this class:\n\nCoconut Macaroons (gluten free)\nFlourless Chocolate Spice Cake (gluten free)\nWalnut Orange Cake (not gluten free as it contains Matzo meal)\n\n \nCLICK HERE TO ORDER A TICKET NOW\nThis demonstration class is limited to ten people. \nAbout David Wurth\nChef David Wurth began cooking long ago as part of the family team that assembled meals for evening dinner. Everybody helped a little. He vividly recalls helping his mother make a salad where he learned that the technique of tearing the lettuce leaves instead of cutting them with a knife made for a better tasting salad. He also recalls learning that after slicing a cucumber for the salad there is left a small nub at the end the salad maker gets to eat as a special only-for-the-cook treat. Secrets and special treats—well that was intriguing enough to open the door to spend more time in the kitchen. Later\, there were professional stops in Martha’s Vineyard and Philadelphia and New York City\, and then Philmont\, NY. Most recently he was the chef/owner of CrossRoads Food Shop in Hillsdale NY\, where he famously made egg sandwiches\, pancakes\, baked goods\, pickles and sandwiches for a full decade of Hudson Valley deliciousness while using seasonal ingredients grown by his local farmer friends. \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/baking-for-passover-with-david-wurth/
CATEGORIES:Cooking Classes
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