BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Hillsdale General Store - ECPv6.15.20//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://hillsdalegeneralstore.com
X-WR-CALDESC:Events for Hillsdale General Store
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20220313T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20221106T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20230312T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20231105T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20240310T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20241103T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230603T100000
DTEND;TZID=America/New_York:20230603T130000
DTSTAMP:20260507T073918
CREATED:20230429T164922Z
LAST-MODIFIED:20230429T164922Z
UID:2997-1685786400-1685797200@hillsdalegeneralstore.com
SUMMARY:Herb-Infused Cooking with David Wurth
DESCRIPTION:Join Chef David Wurth for a class focusing on the magic of herbs. This demonstration class (plus lunch) will share some of his secrets and lots of his humor as he makes dishes sure to be repeated when your herb garden is in full summer glory. \nIncluded in this class (and lunch!) will be:\n\nDill: Goat Cheese Yogurt Dressing (Salad of Napa Cabbage\, Spinach\, Pea Shoots\, Potato)\nTarragon: Oven Steamed Carrots with Tarragon\nParsley: Homemade Semolina Gnocchi with Parsley\nCilantro: Charmoula (Moroccan “pesto” and Farro)\nThyme: Shortbread with lemon and Thyme\nHerb Vinegar (infused vinegar with Oregano\, Chile Pepper\, Lemon\, Garlic)\n\n \nNote: This demonstration class is limited to ten people. \n  \nCLICK HERE TO ORDER A TICKET \n  \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 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. \nThis is one of more than 30 events that are part of The Workshop Experience Weekend\, Jun 3-4\, 2023\, in and around Hillsdale\, NY. Join us to learn from experts in crafting\, cooking\, nature\, gardening\, floristry\, textile arts and more. Browse the entire program\, or visit TheWorkshopExperience.org.
URL:https://hillsdalegeneralstore.com/event/herb-infused-cooking-with-david-wurth/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230603T133000
DTEND;TZID=America/New_York:20230603T160000
DTSTAMP:20260507T073918
CREATED:20230429T165144Z
LAST-MODIFIED:20230429T165144Z
UID:3001-1685799000-1685808000@hillsdalegeneralstore.com
SUMMARY:Using Spices to Enliven Your Cooking with Mimi Beaven
DESCRIPTION:Understanding spices can broaden your cooking in surprising ways. Join us as we fearlessly delve into the world of spices in this special class led by Mimi Beaven. Spice\, by the way\, doesn’t always mean hot spicy heat\, so fear not! Once you understand the basic properties of various spices\, your world and your senses\, will open up. Whether you are looking to explore middle eastern\, north African\, Mediterranean or any number of spice profiles\, this class will help guide you into exciting culinary worlds. \nBesides learning\, and tasting\, the different ways spices can enhance your cooking\, we will make our own spice mixes together. Spice rubs are an ideal way to add flavor and change the direction of your food. As summer begins\, you’ll love how these rubs enhance warm weather meals. Ingredients like meat\, fish and poultry are easily transformed using different spice combinations\, and you can also use spices with vegetables in a multitude of ways. This is just a bit of what Mimi will address in this class. \nWhile Mimi cooks we will talk a little about the historical spice routes and how they influenced different cuisines. Each student will create two custom spice rubs to take away\, and you will get to taste everything made in the class\, including steelhead trout and chicken with different spice mixes and rubs\, vegetables and dips using spice\, and we’ll finish it off with a pain d’epices – a French spice cake. \nThis part demonstration\, part hands-on workshop is limited to ten people. \nCLICK HERE TO ORDER A TICKET \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. \nThis is one of more than 30 events that are part of The Workshop Experience Weekend\, Jun 3-4\, 2023\, in and around Hillsdale\, NY. Join us to learn from experts in crafting\, cooking\, nature\, gardening\, floristry\, textile arts and more. Browse the entire program\, or visit TheWorkshopExperience.org.
URL:https://hillsdalegeneralstore.com/event/using-spices-to-enliven-your-cooking-with-mimi-beaven/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230604T110000
DTEND;TZID=America/New_York:20230604T140000
DTSTAMP:20260507T073918
CREATED:20230429T175543Z
LAST-MODIFIED:20230429T175543Z
UID:3005-1685876400-1685887200@hillsdalegeneralstore.com
SUMMARY:Chinese Dumplings with Kian Lam Kho
DESCRIPTION:Many cultures have delicious dumplings\, but perhaps the most varied and elegant are the dumplings of China. Chinese dumplings are often fried into pot-stickers or occasionally boiled and served with a spicy sauce. If you’ve ever wanted to make Chinese dumplings at home\, this is the class for you. \nWe are excited to have Kian Lam Kho in our kitchen as he demonstrates the simple techniques to making delicious\, authentic northern-style Chinese dumplings. You will learn to make the dough from scratch and wrap the dumplings into a variety of shapes. This is primarily a demonstration class\, but everyone will have the chance to practice filling and shaping dumplings themselves. Once the dumplings are wrapped you’ll watch how to properly cook them in a sauté pan to make pot-stickers. At the end of the class\, we’ll eat together. \nMaking dumplings is a fun joint activity for family and friends\, and ideal for casual (and truly delicious) entertaining. Kian’s class will demystify the process of Chinese dumplings and inspire you to add a new menu item to your kitchen skills. \nMenu to include:\n\nPork and Napa Cabbage Dumplings\nVegan Dumplings\n\n \nNOTE: This part demonstration/part hands-on workshop is limited to just ten people. \nCLICK HERE TO ORDER A TICKET \nAbout Kian Lam Kho:\nKian Lam Kho is a food writer\, cooking teacher and food consultant specializing in Chinese cuisine. He is the creator of the James Beard Foundation Awards nominated Chinese home cooking blog Red Cook (https://redcook.net)\, and his cookbook on Chinese cooking techniques\, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking\, is the winner of the Julia Child First Book Award from IACP (International Association of Culinary Professional). He co-curated an exhibit at the Museum of Chinese in America in October 2016 – Sour\, Sweet\, Bitter\, Spicy: Stories of Chinese Food and Identity in America. He acted as consulting chefs in menu concept design for several restaurants in New York City and Fayetteville\, Arkansas as well as food service organizations at Johns Hopkins University and Massachusetts Institute of Technology. He lives in New York City and teaches Chinese cooking at the Institute of Culinary Education and the Brooklyn Kitchen. He appears regularly as speaker and discussion panelist on Chinese cuisine and its history. He is also a frequent guest chef at various restaurants. \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. \nThis is one of more than 30 events that are part of The Workshop Experience Weekend\, Jun 3-4\, 2023\, in and around Hillsdale\, NY. Join us to learn from experts in crafting\, cooking\, nature\, gardening\, floristry\, textile arts and more. Browse the entire program\, or visit TheWorkshopExperience.org.
URL:https://hillsdalegeneralstore.com/event/chinese-dumplings-with-kian-lam-kho-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230604T133000
DTEND;TZID=America/New_York:20230604T160000
DTSTAMP:20260507T073918
CREATED:20230429T175803Z
LAST-MODIFIED:20230429T175803Z
UID:3008-1685885400-1685894400@hillsdalegeneralstore.com
SUMMARY:Armenian Street Food with Chef Serge Madikians of Serevan
DESCRIPTION:In this hands-on workshop Chef Serge Madikians of Serevan will share a classic Armenian dish from his travels in the place of his ancestors. On these trips Serge explored the joy of eating\, including freshly cooked Jingalov Hats – literally\, jungle bread – as it is loaded with foraged herbs and greens from the forests of Nagorno Kharabagh. It’s a remarkable dish in both its simplicity and intense flavor. Each student will learn how to roll out the dough and fill it with fresh herbs\, then we cook and eat the jingalov hats together. \nMenu to include:\n\nJingalov Hats – An herb and green leaf-stuffed flat bread\nHummus with a crisp salad of celery\, radishes and herbs\nSekenjebin – a refreshing warm weather Iranian beverage made with vinegar and herbs\n\n \nThis part hands-on/part demonstration workshop 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. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. \nThis is one of more than 30 events that are part of The Workshop Experience Weekend\, Jun 3-4\, 2023\, in and around Hillsdale\, NY. Join us to learn from experts in crafting\, cooking\, nature\, gardening\, floristry\, textile arts and more. Browse the entire program\, or visit TheWorkshopExperience.org. \n 
URL:https://hillsdalegeneralstore.com/event/armenian-street-food-with-chef-serge-madikians-of-serevan/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230610T110000
DTEND;TZID=America/New_York:20230610T140000
DTSTAMP:20260507T073918
CREATED:20230226T122918Z
LAST-MODIFIED:20230226T122918Z
UID:2960-1686394800-1686405600@hillsdalegeneralstore.com
SUMMARY:Crostadas\, Galettes\, Freeform Tarts with Mimi Beaven
DESCRIPTION:Italians say crostata\, the French say galettes and the British and Americans might call them freeform tarts. Whatever you choose to name them\, they are all very similar and delicious. Sweet or savory they are elegantly rustic and perfect for many occasions. Mimi will first demo sweet and savory pastry and use that pastry to make a selection of sweet and savory (vegetarian) seasonal galettes/crostata which we will eat together at the end of class. \nThe assortment of ingredients for this class will depend on what local produce is available in the moment – but you can be sure it will be truly delicious. Mimi will discuss other possible fillings for you to create a variety of galettes/crostada for any season. This class will likely include things such as: \n\nSavory – alliums (leeks\, onions\, shallots)\, mushroom\, spinach\, cheese\nSweet – apple\, pear\, rhubarb\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.
URL:https://hillsdalegeneralstore.com/event/crostadas-galettes-freeform-tarts-with-mimi-beaven/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230617T110000
DTEND;TZID=America/New_York:20230617T140000
DTSTAMP:20260507T073918
CREATED:20230226T122704Z
LAST-MODIFIED:20230226T122704Z
UID:2957-1686999600-1687010400@hillsdalegeneralstore.com
SUMMARY:Moules and Frites: a 3-Course Lunch Class with Tess Kelly
DESCRIPTION:Take a culinary trip to France without leaving the Hudson Valley as Tess Kelly demonstrates how to create the perfect summer lunch. Tess’ skills in the kitchen with all things French shows that a delicious\, and yes\, even elegant meal can be casual and less complicated than you might imagine. \nMenu to include:\n\nChilled Zucchini Soup\nMussels in a Fennel\, Shallot\, Garlic\, Pernod and Cream Sauce\nHand-cut Frites\nIndividual Fruit Tarts with Pastry Cream\n\nFollowing the class we’ll all enjoy lunch together. \n \nCLICK HERE TO ORDER A TICKET NOW\nThis demonstration class (plus lunch) is limited to ten 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/moules-and-frites-a-3-course-lunch-class-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230624T110000
DTEND;TZID=America/New_York:20230624T133000
DTSTAMP:20260507T073918
CREATED:20230518T110014Z
LAST-MODIFIED:20230518T110014Z
UID:3017-1687604400-1687613400@hillsdalegeneralstore.com
SUMMARY:Picnic for Tanglewood & Beyond with Miriam Rubin
DESCRIPTION:Picnics are the underused yet perfect way to entertain alfresco here in the Hudson Valley and Berkshires. Join Miriam as she puts together a delightful\, elegant picnic to tote to a concert at Tanglewood or enjoy in your own garden with friends and family. \nThe main event of this summer menu is a Beef Picadillo hand pie (with the yummy vegetarian option of a feta & greens hand pie). The pastry for these individual pies is another of Miriam’s easy-to-handle\, super-flaky crusts\, this time the secret is Greek yogurt (but don’t tell anyone). We’ll learn to make the crust\, then everyone will assemble their own hand pie. \nThe savory pies will be served with a super summery salad\, but you’ll sip a cold and refreshing Tomato-Tomatillo Soup as the starter. For dessert\, Miriam will demonstrate a gorgeous Honey and Lavender Shortbread\, which is terrific to munch on with summer’s fresh cherries or peaches. This menu is meant to be largely made in advance so all you have to do is pack the hamper! Of course\, we’ll lunch on all this together following the class. Let the summer concerts begin! \nMenu to include:\n\nCold Tomato-Tomatillo Soup\nBeef Picadillo and Feta & Greens hand pies\nHerbed Mango\, Cucumber & Radish Salad\nHoney & Lavender Shortbread with fresh fruit\n\n \nCLICK HERE TO ORDER A TICKET \nThis part hands-on\, part demonstration class (plus lunch) is limited to ten 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/picnic-for-tanglewood-beyond-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
END:VCALENDAR