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X-WR-CALDESC:Events for Hillsdale General Store
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DTSTART;TZID=America/New_York:20240803T110000
DTEND;TZID=America/New_York:20240803T133000
DTSTAMP:20260501T105700
CREATED:20240525T210710Z
LAST-MODIFIED:20240525T210710Z
UID:3284-1722682800-1722691800@hillsdalegeneralstore.com
SUMMARY:Summer Georgian Cooking – Hands-On! with Chef Oleg Shcherbakov
DESCRIPTION:Allow Chef Oleg to transport you to the transcontinental country of Georgia on his flavorful culinary “tour”. Georgia straddles Eastern Europe and Western Asia and it is this mix that makes Georgian food so fascinating with its rich history\, diverse flavors\, and creative use of ingredients – particularly walnuts\, eggplants\, and specialty spices. This will be a HANDS-ON workshop where participants learn how to prepare a variety of dishes. For the sides Oleg will focus on utilizing eggplants to be paired with the quintessential Georgian “Kebabi.” \nMenu to include:\n\nGeorgian Eggplant Roll – Sliced roasted eggplant rolled with a creamy walnut-garlic-onion paste.\nRoasted Garlic Baba Ganoush – Fire roasted eggplant & garlic with a dip made with olive oil\, lemon\, tahini\, and special spices.\nTomato-Eggplant Salad – with herbs and a sweet & sour chili dressing\, topped with walnuts and sheep cheese.\nKebabi – A blend of ground meats\, onions\, seasoning\, and fresh herbs\, grilled over fire to perfection.\n\n \nThis hands-on class (plus lunch!) is limited to ten people. \nCLICK HERE 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. 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/summer-georgian-cooking-hands-on-with-chef-oleg-shcherbakov/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240809T110000
DTEND;TZID=America/New_York:20240809T133000
DTSTAMP:20260501T105700
CREATED:20240704T194429Z
LAST-MODIFIED:20240704T194429Z
UID:3309-1723201200-1723210200@hillsdalegeneralstore.com
SUMMARY:A Plant-Based Farmhouse with Cherie Hausler
DESCRIPTION:Join Australian cookbook author Cherie Hausler along with her good friend (and two-time James Beard Award winner) Amy Chaplin in our Hudson Valley/Berkshires kitchen as they celebrate the release of Cherie’s beautiful new cookbook\, “A Plant-based Farmhouse.” \nCherie will take you through the tips and tricks of creating a truly indulgent Chocolate\, Beetroot & Rye Cake with Chocolate Mousse Crème. She will also share how to make a cold method seasonal fruit shrub\, perfect for summer drinks\, Amy will contribute to the class by creating a delicious tea blend. This demonstration class will celebrate flavorful whole-food baking and more. We are thrilled to have these two gifted women here at HGS Home Chef. A signed copy of Cherie’s new cookbook comes with each ticket. Amy’s two cookbooks will also available in the shop to be signed on class day. \nThis demonstration class (plus eating!) is limited to 10 people. \n \nCLICK HERE TO ORDER A TICKET\nAbout Cherie Hausler:\nCherie is a food writer\, food stylist\, product and recipe developer\, tea blender\, restaurateur and presenter. Her latest project is her new cookbook\, “A Plant-based Farmhouse\,” published by Murdoch Books. Wherever she’s lived around the world Cherie Hausler’s instinct has been to host ‘country gatherings’ – bringing people together to share good food and good times. That passion grew when she returned home to the Barossa Valley to settle in an unrenovated 150 year old stone farmhouse on Koonunga Hill. \nIt’s there that she tends a rambling edible garden\, forages for wild olives\, turns apples into cider vinegar\, makes kombucha\, bakes\, blends (and drinks!) tea\, tends to her animals and nurtures community connection through plant based food. At a local horticultural meeting\, Cherie was reminded how easy it can be to find familiar food territory with others: “Oh we all eat plants dear – nothing new in that\,” one member quipped. \n“A Plant-based Farmhouse” celebrates exactly that timelessness\, with more than 80 whole food\, dairy and sometimes gluten free recipes based on traditional plant-based country foods and cooking methods\, along with veg-centric riffs on familiar homestead favourites. Whether it’s inspiration for hearty salads\, roasts and brunches\, magnificent cakes and tarts\, or go-to staples\, there’s so much deliciousness within these pages. \nPlant-based or otherwise\, no one need miss out. \nWhile Sydney may have been the place Cherie gained experience on-air with 8 years in the TV industry\, along with food writing for various magazines\, including her own regular vegetarian column in Delicious magazine; the Barossa Valley was the place that she was really put through her paces creating her own range of vegan products for the local Farmer’s Market\, pop-up events she devised and ran and her own plant-based retail store in an old fire station. \nMore recently she created her own start-up\, “All The Things”\, pioneering artisan\, vegan\, white mould cheeses\, amongst a range of 20 products developed for independent retail channels\, food service and national supermarkets. The common thread is always good food. All The Things TV was born from joining all the dots in Cherie’s life thus far; to share the possibilities of sustainability and community based focus resulting in a particularly delicious way of life. Series 1 of All The Things TV is currently on SBS Food and SBS On Demand\, and Series 2 aired on 7Plus nationally in Australia. \nAbout Amy Chaplin:\nAmy Chaplin is a two-time James Beard Award-winning cookbook author and vegetarian chef. Amy’s approach to cooking is inspired by nature and the healing benefits of whole food ingredients. Her recipes have been featured in T Magazine\, the Wall Street Journal\, the Washington Post\, and Vogue\, among other publications. She lives in Upstate New York with her wife and two sons. \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/a-plant-based-farmhouse-with-cherie-hausler/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240810T110000
DTEND;TZID=America/New_York:20240810T133000
DTSTAMP:20260501T105700
CREATED:20240525T205725Z
LAST-MODIFIED:20240525T205725Z
UID:3287-1723287600-1723296600@hillsdalegeneralstore.com
SUMMARY:Savory & Sweet Tofu Cookery with Sylvia Becker
DESCRIPTION:Plant-based and loaded with protein; Tofu is a wildly versatile\, largely misunderstood ingredient for those who on occasion are looking to step away from meat now and again. If you’ve been put off by the idea of tofu or\, know it well but want to explore more flavor\, this class is for you. Chef Sylvia will demonstrate two savory dishes and one sweet\, all of which we will eat after the class. \nMenu to include:\n\nKatsu – a Delicious Fried Tofu Cutlet\nTacos with Flavorful ground Tofu filling\nDecadent Chocolate Mousse\n\n \nThis demonstration class (plus lunch) is limited to ten people. \nCLICK HERE TO ORDER A TICKET\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/savory-sweet-tofu-cookery-with-sylvia-becker/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240817T110000
DTEND;TZID=America/New_York:20240817T133000
DTSTAMP:20260501T105700
CREATED:20240525T205936Z
LAST-MODIFIED:20240525T205936Z
UID:3290-1723892400-1723901400@hillsdalegeneralstore.com
SUMMARY:Vegetable Fermentation\, Hands-on with Mark Phillips
DESCRIPTION:Fermenting vegetables is an easy and effective way to preserve and enhance the flavor of your favorite produce\, including cabbage\, radishes\, carrots\, peppers\, and more. Join Mark Phillips for a hands-on introduction to the simple magic of fermentation using vegetables locally and organically sourced in the Berkshires. Learn the history and science of lactic-acid fermentation\, as well as multiple methods for approaching a variety of fermented vegetable recipes (sauerkraut\, hot sauce\, and kvass). \nParticipants will have the opportunity to taste pre-made ferments during the class and take home a jar of vegetables made in the class and ready for fermentation. \n \nThis hands-on workshop is limited to ten people. \nCLICK HERE TO ORDER A TICKET\nAbout Mark:\nMark Phillips lives in Great Barrington\, Massachusetts and has taught 30+ fermentation workshops in New England. He spent 4 years working with Hosta Hill\, a local producer of sauerkraut\, kimchi\, and hot sauce\, and co-organized the Berkshire Fermentation Festival. Mark was the in-house “pickle guy” at Stagecoach Tavern in Sheffield\, MA\, and has worked with globally renowned fermentation revivalist Sandor Katz at Sterling College in Vermont. Follow him on instagram at @EarthCultures \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/vegetable-fermentation-hands-on-with-mark-phillips/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240824T110000
DTEND;TZID=America/New_York:20240824T133000
DTSTAMP:20260501T105700
CREATED:20240525T210409Z
LAST-MODIFIED:20240525T210409Z
UID:3293-1724497200-1724506200@hillsdalegeneralstore.com
SUMMARY:Chinese Stir Fry with Kian Lam Kho
DESCRIPTION:Stir-frying is the most fundamental cooking technique in Chinese cuisine\, but like with most anything\, one needs to understand the traditions\, tools and techniques for the best result. Most stir-fry dishes contain protein and vegetables that when ladled over plain white rice create a perfectly simple\, balanced one-dish meal. In this demonstration class Kian Lam Kho will share the process and recipes for three classic examples of stir-fry which will be enjoyed after the class. Once you understand the technique you will be able to create an infinite variety of stir-fry dishes to enjoy regularly with family and friends. \nMenu to include:\n\nStir-Fried Beef with Black Pepper\nKung Pao Chicken\nStir-Fried Pea Shoots\n\n\nThis demonstration class (and lunch!) 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. \nCooking class attendees receive 10% discount on kitchenware purchases on class day.
URL:https://hillsdalegeneralstore.com/event/chinese-stir-fry-with-kian-lam-kho-2/
CATEGORIES:Cooking Classes
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