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DTSTART;TZID=America/New_York:20240406T110000
DTEND;TZID=America/New_York:20240406T140000
DTSTAMP:20260501T143820
CREATED:20240123T193608Z
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UID:3207-1712401200-1712412000@hillsdalegeneralstore.com
SUMMARY:Hands-on Sourdough 101 with Sarah Reynolds North of Found Bread
DESCRIPTION:If you want to pull crusty sourdough loaves out of your own oven\, this class is for you. This is a hands-on class that will teach the key points of sourdough: making/caring for a sourdough culture\, mixing dough\, proofing\, shaping\, baking and using your senses to make a really good loaf of bread. \nEach participant will leave the class with dough ready to bake in their own kitchen\, a portion of Found Bread’s sourdough starter\, a recipe for a sourdough loaf\, and more! All ingredients are provided. We will bake a few loaves to eat during the class and there will be plenty of time to answer any/all bread\, sourdough questions you may have. \n \nThis hands-on workshop is limited to ten people. \nCLICK TO ORDER A TICKET\nAbout Sarah:\nSarah Reynolds North started Found Bread out of her home kitchen on Cape Cod in 2014. She baked for a bread club she started\, as well as selling to local farmers markets and restaurants. She spent 18 months in the UK\, working with Brick House Bakery in London before returning to the US. In Boston she worked with Brassica\, a local restaurant\, supplying bread and was a bread consultant for Breadboard Bakery. f Sarah now lives in New Marlborough\, MA\, where she bakes mainly sourdough and fermented breads. She’s a firm believer in using locally sourced\, grown and milled ingredients. Before becoming a full-time baker\, Sarah worked for the Southern Poverty Law Center\, was an NPR reporter and producer\, and trained with the San Francisco Baking Institute. \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-sourdough-101-with-sarah-reynolds-north-of-found-bread-2/
CATEGORIES:Cooking Classes
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DTSTART;TZID=America/New_York:20240413T110000
DTEND;TZID=America/New_York:20240413T140000
DTSTAMP:20260501T143820
CREATED:20240123T193809Z
LAST-MODIFIED:20240123T193809Z
UID:3211-1713006000-1713016800@hillsdalegeneralstore.com
SUMMARY:Spring Chicken Two Ways\, with Miriam Rubin
DESCRIPTION:Roast chicken is a wonderful thing\, crisp skin\, moist meat\, smells so comforting as it roasts – and the best part is it can be the basis for multiple meals. Miriam will show you how to spatchcock a chicken (for shorter cooking time)\, dry brine it\, roast it to perfection and then transform the leftovers into a savory chicken pot pie. \nFor an accompaniment for our lunch following the class\, Miriam will demonstrate a seasonal asparagus stir-fry that will be served with the roast chicken and the pot pie. We’ll also talk about the magic and uses for homemade chicken stock\, making that one chicken even more versatile. \nMenu to include:\n\nPerfect Roast Chicken\nChicken Pot Pie with Buttermilk Drop Biscuits\nAsparagus Stir-Fry with Ginger\n\n \nThis demonstration class (plus lunch) is limited to ten people. \nCLICK TO ORDER A TICKET\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-chicken-two-ways-with-miriam-rubin/
CATEGORIES:Cooking Classes
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DTSTART;TZID=America/New_York:20240420T110000
DTEND;TZID=America/New_York:20240420T133000
DTSTAMP:20260501T143820
CREATED:20240123T194009Z
LAST-MODIFIED:20240123T194009Z
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SUMMARY:Ukrainian Cooking with Chef Oleg Shcherbakov
DESCRIPTION:Join Chef Oleg Shcherbakov of Authentic Eats by Oleg as he shares three iconic dishes from the place of his birth. Using simple ingredients\, he’ll create a delectable comfort food menu as you learn his recipes\, techniques and tips. Oleg will demonstrate delicious borscht (an old family recipe)\, savory stuffed peppers and a delightful dessert of blintzes with Ukrainian cherry preserves. This class in our kitchen in the Hudson Valley and Berkshires will be your ticket to Eastern European dining led by Chef Oleg in this special demonstration class. \nMenu to include:\n\nUkrainian Borscht (vegetarian option)\nUkrainian Stuffed Peppers\nSecret Recipe of Oleg’s best-selling item – Sweet Blintzes with Farmer’s Cheese & Ricotta filling topped with Yogurt/Sour Cream & Ukrainian Cherry Preserves\n\n \nThis demonstration class (plus lunch!) is limited to ten people. \nCLICK TO ORDER A TICKET\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 – https://www.authentic-eats.com/ . 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-cooking-with-chef-oleg-shcherbakov/
CATEGORIES:Cooking Classes
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DTSTART;TZID=America/New_York:20240427T110000
DTEND;TZID=America/New_York:20240427T133000
DTSTAMP:20260501T143820
CREATED:20240123T194245Z
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SUMMARY:Classic Soups: a Master Class with Lou Jones
DESCRIPTION:Soups are often the most satisfying part of the meal\, and in fact can be a meal just on their own. Learning the basics of making savory soups is a must-have skill for even the most elementary of home cooks. In this demonstration class\, Lou Jones will create three classics from elegant lobster bisque\, earthy cream of mushroom to a hearty vegetable stew with duck confit\, known as Potage Garbure a la Bearnaise. \nYou’ll learn the basic skills of cream soups and how to dry cure duck legs at home to make duck confit. As in almost all of our cooking classes you’ll eat the delicious results but in this class you’ll also enjoy Lou’s famous bread to accompany his scrumptious soups. \nMenu to include:\n\nCream of Mushroom\nLobster Bisque\nHearty Vegetable and Duck Confit\nBritBread’s famous bread\n\n\nThis demonstration class is limited to 12 people. \nCLICK TO ORDER A TICKET\nAbout Lou Jones:\nLou Jones has been a professional chef for the past 40+ years. While he has a broad repertoire 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 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. Classes are geared to adults unless otherwise noted. However\, children over 7 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/classic-soups-a-master-class-with-lou-jones-4/
CATEGORIES:Cooking Classes
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