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DTSTART;TZID=America/New_York:20240302T110000
DTEND;TZID=America/New_York:20240302T140000
DTSTAMP:20260501T154207
CREATED:20231116T000417Z
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SUMMARY:Late Winter Lunch Class with Miriam Rubin
DESCRIPTION:Shake off the winter doldrums at this part hands-on cooking class led by Chef Miriam Rubin. We’ll learn to make a lively dish of Herbed Shrimp with White Beans in a rich tomato broth served with garlic toasts for sopping up the juices. The shrimp dish will be accompanied by leafy greens tossed with toasted walnuts in a delicious shallot vinaigrette you’ll want to make for other salads at home. For dessert\, we’ll each make our own easy-as-pie French Apple Tarts. Served warm with a silky Vanilla Crème Anglaise\, these tarts are the perfect ending to a lovely meal that we’ll share after the class. \nMenu to include:\n\nHerbed Shrimp with White Beans and Garlic Toasts\nGreen Salad with Toasted Walnuts and Shallot Vinaigrette\nFrench Apple Tarte with Vanilla Crème Anglaise\n\n \nCLICK HERE TO ORDER A TICKET\n\nThis part hands-on\, part demonstration workshop (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/late-winter-lunch-class-with-miriam-rubin/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240309T110000
DTEND;TZID=America/New_York:20240309T140000
DTSTAMP:20260501T154207
CREATED:20231116T000824Z
LAST-MODIFIED:20231116T000824Z
UID:3170-1709982000-1709992800@hillsdalegeneralstore.com
SUMMARY:Chinese Soup & Stew with Kian Lam Kho
DESCRIPTION:Join us for a cozy culinary journey where you’ll learn the heartwarming art of Chinese soup and stew making\, perfect for the winter season. As the cold air nips at your nose\, imagine sitting down to a steaming bowl of nourishing soup\, rich with the flavors of the Far East. Our class will guide you through the creation of traditional Chinese soups and stews that have been warming people for centuries. You’ll learn to simmer\, season\, and serve delightful dishes like chicken soup with Asian pear\, and red-cooked pork that will be served on steamed buns. These recipes are not only comforting but also packed with nutrients to keep you healthy through the winter. We’ll explore techniques and ingredients that make these dishes both medicinal and delicious. Whether you’re looking to expand your culinary repertoire or simply seeking solace in the chill of winter\, our Chinese soup and stew class is the perfect blend of warmth\, wellness\, and gastronomic delight. \nMenu to include:\n\nChicken Soup with Asian Pear\nRed-Cooked Pork with Steamed Bun\n\n \nThis demonstration class (plus lunch) is limited to 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. \nCooking class attendees receive 10% discount on kitchenware purchases on class day.
URL:https://hillsdalegeneralstore.com/event/chinese-soup-stew-with-kian-lam-kho/
CATEGORIES:Cooking Classes
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DTSTART;TZID=America/New_York:20240317T110000
DTEND;TZID=America/New_York:20240317T140000
DTSTAMP:20260501T154207
CREATED:20231116T001102Z
LAST-MODIFIED:20231116T001102Z
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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-3/
CATEGORIES:Cooking Classes
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DTSTART;TZID=America/New_York:20240323T110000
DTEND;TZID=America/New_York:20240323T133000
DTSTAMP:20260501T154207
CREATED:20240123T193218Z
LAST-MODIFIED:20240123T193218Z
UID:3197-1711191600-1711200600@hillsdalegeneralstore.com
SUMMARY:Springtime in France – a Cooking Class with Tess Kelly
DESCRIPTION:Tess Kelly once again takes us to France with a menu of seasonal dishes that celebrate the end of a long winter. Fresh French flavors and bright spring colors combine to create the perfect\, and perfectly satisfying lunch you’ll want to repeat at home for guests. \nMenu to include:\n\nSoupe au Pistou\, filled with spring vegetables and baguette topped with a parsley and spinach Pistou\nSavory Leek & Goat Cheese Galette\nAsparagus with a modern version of Gribiche Sauce\nLemon Mousse\n\n \nThis demonstration class (plus lunch!) is limited to ten people. \nCLICK TO ORDER A TICKET \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/springtime-in-france-a-cooking-class-with-tess-kelly/
CATEGORIES:Cooking Classes
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