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X-WR-CALDESC:Events for Hillsdale General Store
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DTSTART;TZID=America/New_York:20230805T110000
DTEND;TZID=America/New_York:20230805T133000
DTSTAMP:20260507T060919
CREATED:20230617T181457Z
LAST-MODIFIED:20230617T181457Z
UID:3037-1691233200-1691242200@hillsdalegeneralstore.com
SUMMARY:Provençal Seafood Menu\, a Cooking Class with Tess Kelly
DESCRIPTION:Once again Tess takes us to the south of France for a delicious menu that you’ll want to replicate in your own kitchen. This time she’ll make Cabillaud à la Provençale\, the perfect Mediterranean dish highlighting cod in a summery\, savory tomato sauce. It will be accompanied by a seasonal salad with a classic French vinaigrette. For dessert Tess will show how to make Lavender Sablés. All three recipes will feature flavors identified with Provence\, the glorious region in the south of France\, and with each of these dishes Tess will show the secrets and techniques to make them in your own kitchen with successful results. \nMenu to include:\n\nCabillaud (cod) à la Provençale\nSummer Salad with seasonal tomato\, cucumber\, basil\, mozzarella and greens with vinaigrette\nLavender Sablés for dessert\n\n \nCLICK HERE TO ORDER A TICKET \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/provencal-seafood-menu-a-cooking-class-with-tess-kelly/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230806T110000
DTEND;TZID=America/New_York:20230806T133000
DTSTAMP:20260507T060919
CREATED:20230617T185403Z
LAST-MODIFIED:20230617T185403Z
UID:3041-1691319600-1691328600@hillsdalegeneralstore.com
SUMMARY:Seasonal Summer Soups with Chef David Wurth
DESCRIPTION:David Wurth has always highlighted local\, seasonal ingredients in his cooking\, not just at his beloved CrossRoads Food Shop\, but long before. In this demonstration class he will share three cold soups that he served at CrossRoads during the glory of summer\, and will share not just his recipes but also his sage advice on how to make these soups so delicious. \nThe menu includes:\n\nCantaloupe Gazpacho with Olive Toast\nCold Cucumber & Zucchini Soup\nBorscht with Corn and Sour Cream\n\n \nCLICK HERE TO ORDER A TICKET \nThis demonstration class (plus lunch) 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. \n 
URL:https://hillsdalegeneralstore.com/event/seasonal-summer-soups-with-chef-david-wurth/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230820T110000
DTEND;TZID=America/New_York:20230820T133000
DTSTAMP:20260507T060919
CREATED:20230617T190742Z
LAST-MODIFIED:20230617T190742Z
UID:3045-1692529200-1692538200@hillsdalegeneralstore.com
SUMMARY:Spanish Tapas\, a cooking class with Sylvia Becker
DESCRIPTION:Join us for an escape to Southern Spain with world traveler and chef Sylvia Becker as she leads the way to tapas in this part hands-on\, part demonstration class. We will be learning how to make a variety of Spanish tapas including delicious beef empanadas. \nMenu to include:\n\nBeef Empanadas\nBacon Wrapped Dates with Goat Cheese\, Almonds & Honey\nClassic Pan con Tomate\n\n \nCLICK HERE TO ORDER A TICKET \nThis class\, followed by lunch is limited to ten people \nAbout Sylvia Becker:\nSylvia Becker is an award-winning\, world traveled chef. Having worked in renowned kitchens like Le Cirque NYC and throughout Europe\, the Middle East\, Central America and Asia\, Sylvia has accumulated skills and recipes that show her passion and love for all things food. Appearing on Food Networks “Chopped”\, voted best boutique caterer in “Best of Essex” and appearing in multiple food and wine magazines\, Sylvia thrives on sharing her worldly experiences through food; the universal language connecting people from all walks of life. Sylvia is happily a full-time resident of Columbia County NY and a private chef and caterer for custom\, intimate gatherings. \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 \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/spanish-tapas-a-cooking-class-with-sylvia-becker/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230826T110000
DTEND;TZID=America/New_York:20230826T133000
DTSTAMP:20260507T060919
CREATED:20230617T191201Z
LAST-MODIFIED:20230617T191201Z
UID:3048-1693047600-1693056600@hillsdalegeneralstore.com
SUMMARY:Tomatoes! With Chef 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 seasonal summer class. We begin with a tomato tasting so you can understand the distinctions of some of Miriam’s 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\nBLT “Bruschetta”\nBaked Tomatoes & Feta\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 inform your tomato growing going forward. 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 HERE TO ORDER A TICKET \nThis 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/tomatoes-with-chef-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230827T110000
DTEND;TZID=America/New_York:20230827T140000
DTSTAMP:20260507T060919
CREATED:20230714T150753Z
LAST-MODIFIED:20230714T150753Z
UID:3062-1693134000-1693144800@hillsdalegeneralstore.com
SUMMARY:Splendid Summer Salads with Serge Madikians of Serevan
DESCRIPTION:  \n \nThere are salads and then there are SALADS – in this class you will learn (and taste) the difference. Serge Madikians\, owner\, and chef of Serevan restaurant in Amenia\, NY\, will share three salads\, plus a bonus salad that has a surprising\, and oh-so-yummy technique. Included in this demonstration class will be Serge’s famous Tabouleh\, a beloved dish from his youth in Tehran. His tabouleh however\, is much elevated from what you are probably thinking. All four salads beautifully express the seasonal delights of late summer produce. We are sure you’ll view salads in a new light after this perfect summer cooking class in our Hudson Valley/Berkshires kitchen. \nClass menu (plus lunch) includes:\n\nSerge’s Classic Tabouleh\nCabbage\, Cantaloupe & Honeydew Salad\nSerge’s Surprising Cauliflower Salad\nWatermelon & Charred Corn Salad with Oil-Poached Shrimp\n\nThis demonstration class 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/splendid-summer-salads-with-serge-madikians-of-serevan/
CATEGORIES:Cooking Classes
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