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X-WR-CALDESC:Events for Hillsdale General Store
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DTSTART;TZID=America/New_York:20250405T110000
DTEND;TZID=America/New_York:20250405T133000
DTSTAMP:20260429T153439
CREATED:20250208T114528Z
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UID:3444-1743850800-1743859800@hillsdalegeneralstore.com
SUMMARY:Passover—Sides and a Cake with Miriam Rubin
DESCRIPTION:This Passover\, let’s do something a little different\, folding in spring flavors and new tastes. Tradition is important\, so do prepare your grandma’s brisket and your best chicken matzoh ball soup\, but in this demonstration class\, chef Miriam Rubin will create some fresh sides to add a little something to your next seder. We’re swapping out the gefilte fish for succulent pickled salmon with a nose-tingling roasted beet horseradish. And Miriam’s got an intriguing Karpas salad\, a nod to bitter greens\, sparked with pomegranates and dates. Roasted spring asparagus is crowned with a crisp matzoh-dill crumble. For dessert Miriam will share how to make a delectable almond and quinoa cake (gluten-and matzoh-meal-free) served with fruit compote. Any of these dishes would be perfect to bring to a potluck seder so join us in our Hudson Valley-Berkshire kitchen for this special class\, whether you are hosting or not! \nMenu will include:\n\nCharoset\nPickled Salmon with Roasted Beet Horseradish\nKarpas (Herbs and Bitter Greens) Salad with Pomegranate\nAsparagus with Toasted Matzoh-Dill Crumble\nAlmond and Quinoa Sponge Cake with Fresh and Dried Fruit Compote\n\n \nThis demonstration class (plus lunch) is limited to ten people. \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. \nCooking class attendees receive 10% discount on kitchenware and cookbook 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/passover-sides-and-a-cake-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250412T110000
DTEND;TZID=America/New_York:20250412T133000
DTSTAMP:20260429T153439
CREATED:20250208T114908Z
LAST-MODIFIED:20250208T114908Z
UID:3447-1744455600-1744464600@hillsdalegeneralstore.com
SUMMARY:Mastering Chicken – a Cooking Class with Chef Sylvia Becker
DESCRIPTION:Buying a whole bird and breaking it down yourself is the best way to save money and infuse more flavor into your family dinners or weekly rotation. Learn the basics of butchering a whole chicken\, plus THREE different ways to prepare it. Chef Sylvia will demonstrate cutting a whole chicken into eight pieces as well as “spatchcocking” (also known as butterflying). These essential yet simple butchering skills will allow you to use the entire bird in a variety of ways. Learning the basic techniques for preparing chicken is a must-know skill for any good home cook and in this demonstration class you’ll learn three: Roasting\, Poaching and Braising. Join us in our Hudson Valley – Berkshires kitchen for this chicken technique class\, plus lunch with the chef. \nMenu to include:\n\nRoasted Chicken\nPoached Chicken\nBraised Chicken\nSpring Sides: Warm CousCous with Peas & Asparagus\, plus a Simple Salad\n\n \nThis demonstration class (plus lunch) is limited to ten people. \nCLICK HERE TO ODER 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. \nCooking class attendees receive 10% discount on kitchenware and cookbook 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\n\n\n\n\n\n\n\n  \n  \n 
URL:https://hillsdalegeneralstore.com/event/mastering-chicken-a-cooking-class-with-chef-sylvia-becker/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250418T110000
DTEND;TZID=America/New_York:20250418T123000
DTSTAMP:20260429T153439
CREATED:20250208T115312Z
LAST-MODIFIED:20250208T115312Z
UID:3450-1744974000-1744979400@hillsdalegeneralstore.com
SUMMARY:Hands-on Knife Skills with Chef Bernard Janssen (Morning Session)
DESCRIPTION:Note: This class is being offered twice\, at 11 AM and again at 2 PM\, on April 18. \nChef Bernard Janssen\, Executive Chef and Culinary Program Director for ZWILLING J.A. Henckels\, will introduce you to the fundamentals of good knife skills. He will discuss what knife to use for every task and share a variety of important knife tasks including: the circular/rocking motion\, dicing an onion\, how to supreme an orange\, mincing herbs\, and filleting fish. \nThis knife skills workshop will be a departure from some of the knife skills classes we’ve had in the past. No food will be cooked and no meal or tasting offered. Instead\, the focus of this class will be entirely on technique. With a bit of practice of what you will learn in this class\, your daily food preparation will become more of a pleasure rather than a chore. Chef Bernard will also share what makes a quality knife\, discuss maintenance\, sharpening\, cleaning and storing of your knives. Each student will receive a Zwilling paring knife to take home. \n \nThis hands-on workshop limited to ten people. \nCLICK HERE TO ORDER A TICKET\nAbout Chef Bernard Janssen:\nOriginally from the Netherlands\, Bernard Janssen brings a truly international flavor to every cooking task he approaches. As the Executive Chef and Culinary Program Manager for ZWILLING J.A. Henckels\, Bernard launched the first ZWILLING Cooking Studio in the United States in 2015 at the company headquarters in Pleasantville\, New York. The Cooking Studio offers hands-on cooking classes\, as well as engaging corporate or private events. \nBernard has over twenty-five years of culinary experience working as an Executive Chef in restaurants and cooking schools worldwide. He has traveled extensively throughout Europe hosting trainings and demos for the Zwilling Group. Through this experience\, Bernard has become a preeminent authority on kitchen knife skills as well as best practices in culinary education. \nBernard’s cooking style is marked by inventive flavor combinations and beautiful plating presentations. Drawing on his years of expertise\, he writes original recipes for ZWILLING cooking classes as well as for retail partners. Bernard also travels across the country to conduct product trainings\, demos at trade shows\, and retail and cooking events supporting all the premium brands under the ZWILLING J.A. Henckels umbrella including Staub\, Demeyere\, Miyabi\, and Ballarini. Bernard lives in New York with his family along the majestic Hudson River. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware and cookbook 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-knife-skills-with-chef-bernard-janssen-morning-session/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250418T140000
DTEND;TZID=America/New_York:20250418T153000
DTSTAMP:20260429T153439
CREATED:20250208T115858Z
LAST-MODIFIED:20250208T115858Z
UID:3453-1744984800-1744990200@hillsdalegeneralstore.com
SUMMARY:Hands-on Knife Skills with Chef Bernard Janssen (Afternoon Session)
DESCRIPTION:Note: This class is being offered twice\, at 11 AM and again at 2 PM\, on April 18. \nChef Bernard Janssen\, Executive Chef and Culinary Program Director for ZWILLING J.A. Henckels\, will introduce you to the fundamentals of good knife skills. He will discuss what knife to use for every task and share a variety of important knife tasks including: the circular/rocking motion\, dicing an onion\, how to supreme an orange\, mincing herbs\, and filleting fish. \nThis knife skills workshop will be a departure from some of the knife skills classes we’ve had in the past. No food will be cooked and no meal or tasting offered. Instead\, the focus of this class will be entirely on technique. With a bit of practice of what you will learn in this class\, your daily food preparation will become more of a pleasure rather than a chore. Chef Bernard will also share what makes a quality knife\, discuss maintenance\, sharpening\, cleaning and storing of your knives. Each student will receive a Zwilling paring knife to take home. \n \nThis hands-on workshop limited to ten people. \nCLICK HERE TO ORDER A TICKET\nAbout Chef Bernard Janssen:\nOriginally from the Netherlands\, Bernard Janssen brings a truly international flavor to every cooking task he approaches. As the Executive Chef and Culinary Program Manager for ZWILLING J.A. Henckels\, Bernard launched the first ZWILLING Cooking Studio in the United States in 2015 at the company headquarters in Pleasantville\, New York. The Cooking Studio offers hands-on cooking classes\, as well as engaging corporate or private events. \nBernard has over twenty-five years of culinary experience working as an Executive Chef in restaurants and cooking schools worldwide. He has traveled extensively throughout Europe hosting trainings and demos for the Zwilling Group. Through this experience\, Bernard has become a preeminent authority on kitchen knife skills as well as best practices in culinary education. \nBernard’s cooking style is marked by inventive flavor combinations and beautiful plating presentations. Drawing on his years of expertise\, he writes original recipes for ZWILLING cooking classes as well as for retail partners. Bernard also travels across the country to conduct product trainings\, demos at trade shows\, and retail and cooking events supporting all the premium brands under the ZWILLING J.A. Henckels umbrella including Staub\, Demeyere\, Miyabi\, and Ballarini. Bernard lives in New York with his family along the majestic Hudson River. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware and cookbook 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-knife-skills-with-chef-bernard-janssen-afternoon-session/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250419T110000
DTEND;TZID=America/New_York:20250419T133000
DTSTAMP:20260429T153439
CREATED:20250208T123727Z
LAST-MODIFIED:20250208T123727Z
UID:3455-1745060400-1745069400@hillsdalegeneralstore.com
SUMMARY:Pierogies\, Pelmeni & Other Eastern European Favorites with Oleg Shcherbakov
DESCRIPTION:Join Chef Oleg Shcherbakov in his hands-on workshop as he teaches us how to make delectable Eastern European favorites including Pierogies and Pelmeni. You’ll learn the secrets are you make the savory dumplings so beloved in native Eastern European cuisine. Following the hands-on class\, you’ll enjoy lunch together\, finishing with a Russian Apple Cake pulled warm from the oven topped with ice cream. Join Chef Oleg in our Hudson Valley/Berkshires kitchen as he brings these authentic dishes to life for you. \nClass menu will include:\n\nVareniki – Hand Made Potato Pierogies\, served with sauteed mixed mushrooms\, onions and herbs.\nPelmeni – Eastern European Hand Made Beef Stuffed Raviolis\, served with butter\, sour cream\, topped with fresh dill.\nSharlotka – traditional Russian Apple Cake\, served warm\, topped with vanilla ice cream.\n\n \nCLICK HERE TO ORDER A TICKET\nThis hands-on workshop will be followed by lunch and is limited to ten people. \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. \nCooking class attendees receive 10% discount on kitchenware and cookbook 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/pierogies-pelmeni-other-eastern-european-favorites-with-oleg-shcherbakov/
CATEGORIES:Cooking Classes
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