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X-WR-CALDESC:Events for Hillsdale General Store
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DTSTART;TZID=America/New_York:20230401T110000
DTEND;TZID=America/New_York:20230401T140000
DTSTAMP:20260509T075601
CREATED:20230209T133153Z
LAST-MODIFIED:20230209T133153Z
UID:2941-1680346800-1680357600@hillsdalegeneralstore.com
SUMMARY:Easter Brunch with Mimi Beaven
DESCRIPTION:Celebrate Easter (or simply spring) with a brunch menu that includes sweet and savory. Mimi Beaven\, formerly of Little Ghent Farm/Made in Ghent\, will demonstrate how to make a delicious frittata (to celebrate the symbolism of eggs) plus an assortment of baked goods you’ll want to make at home. \nMenu to include:\n\nSpinach\, Herb and Goat Cheese Frittata\nCheddar Chive Scones\nGlazed Lemon Poppyseed Cake\nChocolate Cupcakes (because you can’t have Easter without chocolate!)\n\nJoin us in our Hudson Valley / Berkshires kitchen as Mimi shares how to make these delectable dishes for the holiday and beyond. \n \nCLICK HERE TO ORDER A TICKET NOW\n  \nThis demonstration class is limited to ten people. \nAbout Mimi Beaven\nMimi grew up surrounded by French and English food as her parents had a restaurant in the Cotswolds\, England and her grandparents and French family had restaurants in Lyon\, France. After studying Agriculture\, she started working front of house in restaurants and then raised two daughters with her husband Richard. After moving to the US in 2002 and then having a house in Ghent from 2005 Mimi cooked more and more. Richard and Mimi founded and built Made in Ghent at Little Ghent Farm in 2014 and operated it successfully until 2021. They had a loyal following who loved Mimi’s bread\, cakes\, soups and preserves along with the pork\, chicken and eggs they raised on the farm. \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/easter-brunch-with-mimi-beaven/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230402T110000
DTEND;TZID=America/New_York:20230402T140000
DTSTAMP:20260509T075601
CREATED:20230118T211145Z
LAST-MODIFIED:20230118T211145Z
UID:2924-1680433200-1680444000@hillsdalegeneralstore.com
SUMMARY:Hands-on Crepe Brunch with Tess Kelly
DESCRIPTION:Join Tess Kelly in our Hudson Valley-Berkshire kitchen for a special Crepe cooking class + Sunday brunch. Tess will bring Paris to Hillsdale and teach us how to make delectable savory and sweet crepes with a seasonal salad. This workshop will be hands-on\, so you learn the technique and feel of cooking perfect crepes\, and of course filling them with yummy stuff. Let’s cook (and eat!) together. \nMenu to include:\n\nSavory buckwheat crêpe (galette de sarrasin) crepe squares with ham topped with an egg\nSeasonal salad with roasted vegetables\nLemon and sugar crêpes for dessert\n\n \nCLICK HERE TO ORDER A TICKET NOW\n  \nThis hands-on class (plus brunch) is limited to ten lucky people. \nAbout Tess Kelly:\nTess Kelly is a 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/hands-on-crepe-brunch-with-tess-kelly/
CATEGORIES:Cooking Classes
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DTSTART;TZID=America/New_York:20230408T133000
DTEND;TZID=America/New_York:20230408T163000
DTSTAMP:20260509T075601
CREATED:20230209T133735Z
LAST-MODIFIED:20230209T133735Z
UID:2947-1680960600-1680971400@hillsdalegeneralstore.com
SUMMARY:3 Essential Techniques for Classic Baking with Lou Jones
DESCRIPTION:On this Easter Saturday\, Chef Lou Jones will share his passion for pastry with three baked goods showcasing three distinct techniques: Yeasted baking\, Classic Sponge and Puff Pastry. You’ll learn all three in full detail as Lou demonstrates his delicious classic bakes. \nThe class will include:\n\nYeasted Bake: Hot Cross Buns\nSponge: Chocolate Roulade with Kirsch Cream\nPuff Pastry: Apple Slice with Apricot Glaze and Calvados Sabayon\n\nMany bakers shy away from sponge to create a roulade\, but Lou’s recipe makes it easy to roll for consistent success. For the Puff Pastry Lou will show how to make it from scratch\, but this dessert can also be made with store-bought if you wish. For the yeasted bake he’ll be making delectable hot cross buns. Each of these three treats are true show stoppers\, and as always\, you will not only learn how to make them but will also eat them after this class. \n \nCLICK HERE TO ORDER A TICKET NOW\nThis demonstration class is limited to ten people. \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.
URL:https://hillsdalegeneralstore.com/event/3-essential-techniques-for-classic-baking-with-lou-jones/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230415T110000
DTEND;TZID=America/New_York:20230415T140000
DTSTAMP:20260509T075601
CREATED:20230209T133435Z
LAST-MODIFIED:20230209T133435Z
UID:2944-1681556400-1681567200@hillsdalegeneralstore.com
SUMMARY:Spring Asparagus with Miriam Rubin
DESCRIPTION:Asparagus season is upon us\, and Miriam Rubin is in the kitchen to share the magic of this beloved early spring vegetable. Three savory dishes followed by dessert to round out the yummy spring menu will inspire you to recreate these dishes at home. Join us in our Hudson Valley / Berkshires kitchen as Miriam shows her techniques and shares her recipes celebrating asparagus. \nMenu to include:\n\nAsparagus-Spinach Soup (wonderfully light)\nAsparagus-Smoked Salmon Quiche\nSpring Salad of Greens with raw Asparagus\nLemon Cake with Berries\n\n \nCLICK HERE TO ORDER A TICKET NOW\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-asparagus-with-miriam-rubin/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230422T110000
DTEND;TZID=America/New_York:20230422T140000
DTSTAMP:20260509T075601
CREATED:20230226T123743Z
LAST-MODIFIED:20230226T123743Z
UID:2967-1682161200-1682172000@hillsdalegeneralstore.com
SUMMARY:Healthy-ish Weeknight Vegetarian Suppers with Mimi Beaven
DESCRIPTION:Are you trying to eat a little more healthily\, maybe eating less meat AND wanting to shake up your weeknight supper repertoire? This might be the class for you. We will be focusing on easy but delicious ideas for simple mid-week meals\, using less pans and more vegetables and legumes without compromising on flavor. Mimi will create a selection of vegetarian dishes\, including: \n\nVegetable Tray Bake with Tahini Sauce\nVegetable & Chickpea Tagine\nDelicious Dal\n\nJoin us in our Hudson Valley/Berkshires kitchen for this eye-opening class on how to make easy\, flavorful vegetarian meals that will expand your supper options. Following the class\, we’ll all enjoy lunch together. \n \n  \nCLICK HERE TO ORDER A TICKET NOW \nThis demonstration class is limited to ten people. \nAbout Mimi Beaven\nMimi grew up surrounded by French and English food as her parents had a restaurant in the Cotswolds\, England and her grandparents and French family had restaurants in Lyon\, France. After studying Agriculture\, she started working front of house in restaurants and then raised two daughters with her husband Richard. After moving to the US in 2002 and then having a house in Ghent from 2005 Mimi cooked more and more. Richard and Mimi founded and built Made in Ghent at Little Ghent Farm in 2014 and operated it successfully until 2021. They had a loyal following who loved Mimi’s bread\, cakes\, soups and preserves along with the pork\, chicken\, and eggs they raised on the farm. \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. \n 
URL:https://hillsdalegeneralstore.com/event/healthy-ish-weeknight-vegetarian-suppers-with-mimi-beaven/
CATEGORIES:Cooking Classes
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