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DTSTART;TZID=America/New_York:20241102T103000
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DTSTAMP:20260501T080124
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UID:3350-1730543400-1730550600@hillsdalegeneralstore.com
SUMMARY:Hands-On Sourdough Focaccia with Sarah Reynolds North of Found Bread
DESCRIPTION:If you are intimidated by sourdough bread-baking this hands-on workshop is for you\, and Sarah of Found Bread is the expert to show you how. Focaccia offers a huge pay-off for the effort expended\, and it’s oh-so delicious. Skip the endless kneading or complicated timing required for more traditional sourdough breads. Plus\, focaccia is the perfect accompaniment for fall soups and stews\, or yummy snacks and sandwiches. In this workshop each student will mix their own focaccia dough to take home to bake later (be sure to bring your own medium-sized bowl\, ideally glass or plastic\, though stainless-steel will work too). We will bake a batch in the class to taste and will also talk toppings\, sourdough mothers\, and how to get that crispy bottom! Join us. \nThis hands-on workshop is limited to ten people. \n \nCLICK HERE 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. 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. Follow Sarah on Instagram @FoundBread – https://www.instagram.com/foundbread/ \nCancellation policy: We do not offer refunds on purchased tickets. Should you be unable to attend\, your ticket(s) are transferable to a friend or family member\, as long as you alert us who will be taking your place in the class. \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-focaccia-with-sarah-reynolds-north-of-found-bread/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241109T110000
DTEND;TZID=America/New_York:20241109T133000
DTSTAMP:20260501T080124
CREATED:20240830T134536Z
LAST-MODIFIED:20240830T134536Z
UID:3354-1731150000-1731159000@hillsdalegeneralstore.com
SUMMARY:Hearty Fall Soups with Miriam Rubin
DESCRIPTION:Soup is a meal in a pot. Add some crusty bread\, a flaky biscuit\, a bit of cheese or a salad and dinner is done! Once made\, a good soup provides warming leftovers for lunch or a surplus to tuck into the freezer for an easy\, future meal. In this demonstration class\, chef Miriam will share three fabulous and filling soups made from scratch. She’ll also show how to use just about any bean or vegetable to make soup. Bring your appetite as we’ll all have lunch together following the class. \nMenu to include:\n\nCurried Red Lentil Soup with Raita\nFall Vegetable & White Bean Soup with Parmesan-Garlic Toast\nClassic Cream of Tomato Soup with Cheddar-Dill Biscuits\n\nThis demonstration class (plus lunch) is limited to ten people. \n \nCLICK HERE 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. Should you be unable to attend\, your ticket(s) are transferable to a friend or family member\, as long as you alert us who will be taking your place in the class. \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/hearty-fall-soups-with-miriam-rubin/
CATEGORIES:Cooking Classes
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DTSTART;TZID=America/New_York:20241110T110000
DTEND;TZID=America/New_York:20241110T133000
DTSTAMP:20260501T080124
CREATED:20240830T134749Z
LAST-MODIFIED:20240830T134749Z
UID:3357-1731236400-1731245400@hillsdalegeneralstore.com
SUMMARY:Hand-Pulled Chinese Noodles with Hannah Wong
DESCRIPTION:Learn how to make Chinese-style\, hand pulled noodles from scratch! In this demonstration class Chef Hannah Wong will demystify the technique of this classic dish and finish the noodles with a traditional sizzling chili oil and a smashed cucumber salad with black vinegar and garlic. While students are eating\, Hannah will talk about different ways to use the noodles (sauces\, shapes) to create a variety of flavor profiles. You’ll find these noodles a versatile dish that you may customize in a variety of ways. The menu for this class is vegan. \nThis demonstration class (plus lunch!) is limited to ten people.\nCLICK HERE TO ORDER A TICKET\nAbout Hannah Wong:\nA graduate of Williams College and a Fulbright scholar\, Hannah Wong began cooking professionally in 2012 after working in academic publishing. She has worked at renowned restaurants including Daniel Boulud’s db Bistro moderne\, Gramercy Tavern\, and Battersby\, while also doing stints in private events and catering (and winning Chopped on the Food Network!). After helping restauranteur Yen Ngo open Van Đa\, a modern Vietnamese restaurant in the East Village\, Hannah moved to upstate New York in 2021 to serve as the opening executive chef of The Aviary and Morningbird. She is now chef/owner of Haema Hospitality\, a new events and pop up business inspired by Asian street food cultures. \nCancellation policy: We do not offer refunds on purchased tickets. Should you be unable to attend\, your ticket(s) are transferable to a friend or family member\, as long as you alert us who will be taking your place in the class. \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/hand-pulled-chinese-noodles-with-hannah-wong-2/
CATEGORIES:Cooking Classes
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DTSTART;TZID=America/New_York:20241116T110000
DTEND;TZID=America/New_York:20241116T133000
DTSTAMP:20260501T080124
CREATED:20240830T135045Z
LAST-MODIFIED:20240830T135045Z
UID:3360-1731754800-1731763800@hillsdalegeneralstore.com
SUMMARY:Paella! with Chef Sylvia Becker
DESCRIPTION:Join world-traveling chef Sylvia Becker in our kitchen as she takes us on a virtual trip to Spain with this special Paella class. Rather than cooked over an open flame (as romantic as that sounds) Sylvia will make this Paella on our stove\, so anyone can create this iconic dish at home\, even without a traditional paella pan. \nAs the class begins\, you’ll nibble on tapas – Toasty tomato and garlic bread with olive oil – a classic Spanish starter\, as well as Manchego cheese and serrano ham. Then the cooking will begin. Sylvia will demonstrate two versions of Paella… Chicken with Chorizo plus a Seafood Paella. The point is\, the paella you make at home after this informative class can be customized to you and your guests’ preferences. \nMenu to include:\n\nTomato\, olive oil and garlic bread tapas\nManchego Cheese\nSerrano Ham\nPaella with Chicken and Chorizo\nSeafood Paella\n\nJoin Chef Sylvia in our Hudson Valley – Berkshires kitchen for this demonstration cooking class\, followed by lunch. Class limited to ten people. \n \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. \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/paella-with-chef-sylvia-becker-2/
CATEGORIES:Cooking Classes
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DTSTART;TZID=America/New_York:20241123T110000
DTEND;TZID=America/New_York:20241123T133000
DTSTAMP:20260501T080124
CREATED:20240830T135720Z
LAST-MODIFIED:20240830T135720Z
UID:3364-1732359600-1732368600@hillsdalegeneralstore.com
SUMMARY:The Art of Tofu - a Chinese Vegetarian Cooking Experience with Kian Lam Kho
DESCRIPTION:Step into the vibrant world of Chinese vegetarian cuisine\, where tofu and seitan take center stage. These versatile ingredients\, celebrated for their diverse textures and rich flavors\, will be transformed into mouthwatering dishes that showcase the best of plant-based cooking. In this demonstration class\, we’ll learn the art of making fresh tofu from scratch. Along the way\, we’ll also create two other exquisite vegetarian dishes\, discovering the appeal of ingredients like eggplant\, mushrooms\, and bamboo shoots. Whether you’re a seasoned cook or a curious foodie\, this class offers a deep dive into the rich\, complex flavors that define Chinese vegetarian cuisine. \nMenu to include:\n\nFresh Spinach Tofu (made from scratch)\nCrispy Eggplant with Sichuan Vegetarian Topping\nBraised Seitan with Shiitake Mushrooms and Bamboo Shoots\n\nThis demonstration class (plus lunch) is limited to only ten people. \n \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. Should you be unable to attend your ticket(s) are transferable to a friend or family member as long as you alert us who will be taking your place in the class. \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/the-art-of-tofu-a-chinese-vegetarian-cooking-experience-with-kian-lam-kho/
CATEGORIES:Cooking Classes
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