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DTSTART;TZID=America/New_York:20250503T110000
DTEND;TZID=America/New_York:20250503T133000
DTSTAMP:20260429T144206
CREATED:20250208T124255Z
LAST-MODIFIED:20250208T124255Z
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SUMMARY:I heard you were coming so I baked a cake! with Miriam Rubin
DESCRIPTION:When company comes\, especially last minute\, we might panic not knowing how best to host them. A homemade cake would be lovely (you may ponder) but who has the time? You do. Chef Miriam will demo three quick cakes that are as uncomplicated as they are delicious. Served with a made-in-minutes sauce or freshly whipped cream\, each is a fantastic treat. Your guests will love you. \nIncluded in the class will be a delightfully dense pound cake\, crunchy with vanilla sugar\, needing no fancy mixing\, a simple cinnamon coffee cake that’s served warm from the pan\, and for very special last-minute occasions\, a flourless chocolate almond cake that comes together in minutes. Serve it with a cloud of freshly whipped cream and everyone will swoon. Miriam will also share two sauces you’ll want to have in your back pocket. \nClass menu to include:\n\nDouble Vanilla Pound Cake\nCinnamon-Walnut Pan Cake\nDeep-Chocolate and Almond Flourless Cake (gluten-free)\nBlueberry-Raspberry Sauce\nSuperb Chocolate Sauce\n\n \nCLICK HERE TO ORDER A TICKET\nThis demonstration class (plus cake) 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. \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/i-heard-you-were-coming-so-i-baked-a-cake-with-miriam-rubin/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250510T110000
DTEND;TZID=America/New_York:20250510T133000
DTSTAMP:20260429T144206
CREATED:20250314T165428Z
LAST-MODIFIED:20250314T165428Z
UID:3489-1746874800-1746883800@hillsdalegeneralstore.com
SUMMARY:Pasta Is a Year-Round Sport\, with Dan Pelosi
DESCRIPTION:After a long\, cold Fall and Winter of eating lots of meaty and cheesy pasta recipes\, it’s time to\, well\, keep eating pasta! In this class\, cookbook author Dan Pelosi will teach you to cook three different recipes that all embrace pasta’s lesser-known seasons: Spring and Summer. The recipes taught in this class will help you embrace produce available at your local farmer’s market. You will leave feeling confident to make these dishes again\, or riff on them to make them your own. With easy to find ingredients\, approachable cooking instruction\, and thoughtful techniques\, this class is for home cooks of any level. Bring your mom! Bring your sister! Let’s make a mess and welcome the Spring harvest together! \nMenu to include:\n\nSpaghetti Al Limone\nHerb Butter Pasta\nSurprise Pasta (to be revealed in the class!)\n\n \nThis demonstration class (plus lunch) is limited to ten people. \nClick here to reserve a ticket.\nAbout Dan:\nDan Pelosi is the Italian-American meatball-making-meatballs behind GrossyPelosi\, the popular Instagram favorite for all things food\, comfort\, and lifestyle. Approachable and tasty\, Dan’s dishes are meant to be shared with the ones you love. Dan is the author of the New York Times bestselling cookbook Let’s Eat (2023) and regularly contributes recipes to New York Times Cooking. He splits his time between Brooklyn and Upstate New York\, and you can always find him online at danpelosi.com or @grossypelosi on social media. \nCancellation policy: We do not offer refunds on purchased tickets. \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/pasta-is-a-year-round-sport-with-dan-pelosi/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250510T143000
DTEND;TZID=America/New_York:20250510T160000
DTSTAMP:20260429T144206
CREATED:20250314T164639Z
LAST-MODIFIED:20250314T164639Z
UID:3480-1746887400-1746892800@hillsdalegeneralstore.com
SUMMARY:At Home in the Whole Food Kitchen: Book Event w/Amy Chaplin & Tamar Adler
DESCRIPTION:Author chat and book signing with Amy Chaplin and Tamar Adler\, followed by tea and treats. Celebrating the just-out\, 10th Anniversary Edition of Amy Chaplin’s James Beard award-winning cookbook\, “At Home in the Whole Food Kitchen\,” Amy will be in conversation with her friend\, cookbook author Tamar Adler\, for an inciteful culinary sharing. Each attendee will receive a signed copy of the new edition book and both authors will be available to sign additional copies of their renowned cookbooks following the talk. \n \nLimited to 25 people. \nClick here to reserve a ticket.\nAbout Amy:\nAmy Chaplin is a two-time James Beard Award–winning cookbook author\, vegetarian chef\, recipe developer\, and teacher. She has more than three decades of experience working in food globally. 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. A native of Australia\, Amy now resides in the Hudson River Valley with her family. \nAbout Tamar:\nTamar Adler is the James Beard and IACP Award–winning author of An Everlasting Meal; Something Old\, Something New; and the bestselling The Everlasting Meal Cookbook. She is a contributing editor at Vogue and has been a New York Times Magazine columnist. She has cooked at Chez Panisse\, and lives in Hudson\, New York. \nCancellation policy: We do not offer refunds on purchased tickets. \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/at-home-in-the-whole-food-kitchen-book-event-w-amy-chaplin-tamar-adler/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250511T103000
DTEND;TZID=America/New_York:20250511T130000
DTSTAMP:20260429T144206
CREATED:20250314T164911Z
LAST-MODIFIED:20250314T164911Z
UID:3483-1746959400-1746968400@hillsdalegeneralstore.com
SUMMARY:Mother’s Day Sunday Brunch Workshop with Chef David Wurth
DESCRIPTION:If there’s one thing you can say about David Wurth’s food\, it would be SEASONAL. Every dish he created for his beloved eatery CrossRoads Food Shop was centered on what was available from local farmers\, and how he could express those flavors in the menu of the day. Announcing the first in a quarterly series of seasonal workshops followed be a delicious Sunday brunch with the chef\, these hands-on workshops will take place in our lovely upstairs kitchen and enjoyed together in the adjoining dining room. Fingers crossed that the early spring weather will include days warm enough to produce some fresh from-the-field local ingredients. If not\, we will Think Spring and improvise! \nMenu to include:\n\nEarly Spring Salad with Poached Eggs\, Dill & Parmesan Biscuit Croutons\nScrambled Eggs and Bacon Hush Puppies with Romesco\nSalt Cod and Potato Frittata\nCoffee\nMimosas\n\n \nClick here to reserve a ticket.\nThis hands-on workshop (plus Brunch) will be limited to EIGHT people. \nAbout David Wurth\nChef David Wurth began cooking long ago as part of the family team that assembled meals for evening dinner. Everybody helped a little. He vividly recalls helping his mother make a salad where he learned that the technique of tearing the lettuce leaves instead of cutting them with a knife made for a better tasting salad. He also recalls learning that after slicing a cucumber for the salad there is left a small nub at the end the salad maker gets to eat as a special only-for-the-cook treat. Secrets and special treats—well that was intriguing enough to open the door to spend more time in the kitchen. Later\, there were professional stops in Martha’s Vineyard and Philadelphia and New York City\, and then Philmont\, NY. Most recently he was the chef/owner of CrossRoads Food Shop in Hillsdale NY\, where he famously made egg sandwiches\, pancakes\, baked goods\, pickles and sandwiches for a full decade of Hudson Valley deliciousness while using seasonal ingredients grown by his local farmer friends. \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/mothers-day-sunday-brunch-workshop-with-chef-david-wurth/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250511T110000
DTEND;TZID=America/New_York:20250511T133000
DTSTAMP:20260429T144206
CREATED:20250314T165150Z
LAST-MODIFIED:20250314T165150Z
UID:3486-1746961200-1746970200@hillsdalegeneralstore.com
SUMMARY:Pizza Fundamentals: Techniques & Tools for Home Pizzaiolo with Rafi Bildner
DESCRIPTION:Can a household kitchen produce world-class pizza? Yes! Once you learn the basics. \nJoin Pizzaiolo Rafi Bildner\, the Hilltown Hot Pie chef\, as he shares the fundamentals of perfect pizza making. In this hands-on workshop Rafi will focus on dough production\, fermentation basics (with an overview of sourdough/naturally leavened pizza doughs and traditional yeasted styles)\, stretching and topping styles\, baking techniques and how to make simply delicious pizza. \nFrom higher temperature Neapolitan applications in the many portable ovens that are now available to the home user\, to baking steels and stones\, and classic sheet pan methods in traditional ovens\, there are countless ways to produce perfect pizza at home\, and we’ll go through each of these methods during our time together. Students will come out of this class with an overview of baking styles and techniques\, a recipe for home dough production (and some sourdough starter to take with)\, and a foundation on which to continue explore making pizza at home. \nMenu to include:\n\nSicilian-Style Pan Pizza with a decadent vodka sauce.\nBerkshire Forest Spring Pizza with ramp pesto\, spring peas\, chives\, and burrata.\nClassic Pizza Margherita with plum tomato sauce\, fior di latte\, fresh basil\, finished with Grana Padano.\n\n \nThis demonstration class (plus lunch!) is limited to ten people. \nClick here to reserve a ticket.\nAbout Rafi:\nRafi Bildner is the chef\, pizzaiolo and proprietor of Hilltown\, a previously nomadic mobile wood-fired pizza operation roaming the Berkshires and Hudson Valley (called Hilltown Hot Pies)\, and now\, a SOON TO OPEN brick & mortar restaurant in Egremont\, MA. After years of pop-ups at farms and in fields\, other restaurant kitchens and rural venues all over the region\, Rafi purchased the old John Andrews restaurant property just down Route 23 over the border in Massachusetts\, and is currently completing a major renovation to restore this 1790s farmhouse restaurant and transform it into a destination for wood-fired naturally leavened pizza\, and a place for connecting with the Berkshire landscape and the local food system. Plans for the property include a robust veggie garden and small farm program. A major part of the Hilltown mission is to collaborate with local farmers and producers to create pizzas that are canvasses for the agricultural bounty of the Berkshires region. Rafi’s cooking and pizza making have been gaining a loyal following in the region and beyond for the last six years\, and Hilltown Hot Pies has received acclaim in the New York Times\, Eater (which featured it as a must-visit culinary destination in 2022)\, and the legendary restaurant critic and food writer (and local community member) Ruth Reichl named Hilltown as one of the restaurant openings she is most looking forward to. Outside of his pizza life\, Rafi has worked as a political consultant and campaign manager on local and national elections\, an adventure travel guide around the world\, and has worked as a veggie farmer all over New England. He graduated from Yale University where he studied US food and agriculture policy and rural development\, and prior to that\, he studied French pastry and cuisine at Le Cordon Bleu Ottawa Culinary Arts Institute in Ottawa\, Canada. \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/pizza-fundamentals-techniques-tools-for-home-pizzaiolo-with-rafi-bildner/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250517T110000
DTEND;TZID=America/New_York:20250517T133000
DTSTAMP:20260429T144206
CREATED:20250208T125647Z
LAST-MODIFIED:20250208T125647Z
UID:3464-1747479600-1747488600@hillsdalegeneralstore.com
SUMMARY:Chicken Kiev Springtime Menu with Lou Jones
DESCRIPTION:Chef Lou Jones is back from England to teach a new class featuring a beautiful spring menu that you’ll want to repeat at home for guests. The main course in this Three-Course demonstration class will be Chicken Kiev. As a classically trained chef with decades of experience you can expect in Lou’s class to be getting each dish fully realized by employing proper\, time-tested techniques that will create the most delicious results. Join Chef Lou in our Hudson Valley/Berkshires kitchen for this very special cooking class. \nClass menu will include:\n–Curly Kale Salad- massaged curly kale\, toasted pine nuts\, dried cranberries\, parmesan\, and creamy rhubarb vinaigrette\n–Chicken Kiev – Pan fried breadcrumbed chicken breast\, stuffed with garlic butter \n–Fresh pea purée\n–Glazed carrots\n–Apple-Crisp Tart – served with Orange Sabayon & Raspberry Coulis \n \nCLICK HERE TO ORDER A TICKET\nThis demonstration class\, plus lunch\, is limited to 10 people. \nAbout Lou Jones:\nLou Jones has been a professional chef for 40+ years. While he has a broad repertoire in the culinary arts\, his favorite discipline is pastry. 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. \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/chicken-kiev-springtime-menu-with-lou-jones/
CATEGORIES:Cooking Classes
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250531T110000
DTEND;TZID=America/New_York:20250531T133000
DTSTAMP:20260429T144206
CREATED:20250422T181317Z
LAST-MODIFIED:20250422T181317Z
UID:3510-1748689200-1748698200@hillsdalegeneralstore.com
SUMMARY:Sesame: Global Recipes + Stories of an Ancient Seed\, with Rachel Simons
DESCRIPTION:Cookbook author and co-founder of Seed + Mill\, Rachel Simons will be joining us in a special cooking class in celebration of her hot-off-the-press debut cookbook\, Sesame: Global Recipes + Stories of an Ancient Seed. Designed to inspire you to use more nutrition-packed sesame in your cooking – whether it’s tahini\, sesame oil or seeds – this class will be educational\, delicious and so much fun. Rachel is excited to answer all of your questions as she prepares some of her favorite recipes from the book while honoring the long history of this incredibly versatile ingredient. Each student will take home a signed copy of Rachel’s book. \nClass Menu to include:\n\nFull Loaded Tahini Granola\nWhipped Feta\, Pistachio & Tahini Dip\nMarmalade Arctic Char with Soba Noodles\nJapanese Cabbage Salad with a Creamy Miso Tahini Sauce\nHalva & Tahini Rocky Road\n\n \nCLICK HERE TO ORDER A TICKET\nAbout Rachel Simons:\nRachel Simons is the founder of Seed+Mill\, the first store devoted to sesame products in the United States. Their high-quality tahini and halva are favorites of chefs and home cooks alike and are carried in over 1700 stores\, including Whole Foods Markets\, Sprouts\, and beloved specialty stores across the U.S. Seed+Mill has been featured in Forbes\, The New York Times\, Food52\, Bon Appétit\, and more. Rachel was born in Australia\, but now lives in New York with her family and beloved Dachshund\, who is partial to tahini too! \nCancellation policy: We do not offer refunds on purchased tickets. \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/sesame-global-recipes-stories-of-an-ancient-seed-with-rachel-simons/
CATEGORIES:Cooking Classes
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