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DTSTART;TZID=America/New_York:20240317T110000
DTEND;TZID=America/New_York:20240317T140000
DTSTAMP:20260427T171212
CREATED:20231116T001102Z
LAST-MODIFIED:20231116T001102Z
UID:3173-1710673200-1710684000@hillsdalegeneralstore.com
SUMMARY:Hands-on Falafel with Serge Madikians of Serevan Restaurant
DESCRIPTION:Falafel is that much-loved Middle Eastern street food that creates true craving after a first tasting. Well\, that’s true of GOOD falafel\, anyway\, and that’s exactly what we’ll be making together in this class. Serge Madikians is well known for his delicious falafel\, which is among the most popular appetizers at his restaurant Serevan in Amenia NY. If you ever wondered how to make falafel at home this is your chance. Serge will share how to make each element from scratch in our Hudson Valley/Berkshires kitchen\, and you will help. \nAttendees will participate in the making of chickpea falafel balls\, hummus\, labneh — yogurt sauce\, and tahini sauce. These elements will be assembled into freshly baked pita bread\, which will be rolled out by the students and baked into puffy pockets right before your eyes. The ubiquitous yogurt and mint drink enjoyed throughout the eastern Mediterranean will be part of this informative and oh-so-yummy class. \n \nThis hands-on class (plus lunch) is limited to 10 people. \nCLICK HERE TO ORDER A TICKET\nAbout Serge Madikians:\nChef Serge Madikians was born in Tehran\, Iran\, to Armenian parents. He came to the U.S. in 1978 with his brother to avoid the Iranian Revolution. He completed his undergraduate degree majoring in history and philosophy and later moved to New York and earned a master’s degree in public policy and economics at The New School. \nMadikians graduated from the French Culinary Institute in 1998.Upon graduating\, he worked in the kitchen with a number of culinary masters – Jean-George Vongerichten and David Bouley to name a few. He now owns and runs Serevan Restaurant in Amenia\, NY\, where he expresses his passion for Middle Eastern flavors filtered through the lens of fresh Hudson Valley ingredients. Serge was a contributing chef to The Immigrant Cookbook: Recipes That Make America Great. \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-falafel-with-serge-madikians-of-serevan-restaurant-3/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240309T110000
DTEND;TZID=America/New_York:20240309T140000
DTSTAMP:20260427T171212
CREATED:20231116T000824Z
LAST-MODIFIED:20231116T000824Z
UID:3170-1709982000-1709992800@hillsdalegeneralstore.com
SUMMARY:Chinese Soup & Stew with Kian Lam Kho
DESCRIPTION:Join us for a cozy culinary journey where you’ll learn the heartwarming art of Chinese soup and stew making\, perfect for the winter season. As the cold air nips at your nose\, imagine sitting down to a steaming bowl of nourishing soup\, rich with the flavors of the Far East. Our class will guide you through the creation of traditional Chinese soups and stews that have been warming people for centuries. You’ll learn to simmer\, season\, and serve delightful dishes like chicken soup with Asian pear\, and red-cooked pork that will be served on steamed buns. These recipes are not only comforting but also packed with nutrients to keep you healthy through the winter. We’ll explore techniques and ingredients that make these dishes both medicinal and delicious. Whether you’re looking to expand your culinary repertoire or simply seeking solace in the chill of winter\, our Chinese soup and stew class is the perfect blend of warmth\, wellness\, and gastronomic delight. \nMenu to include:\n\nChicken Soup with Asian Pear\nRed-Cooked Pork with Steamed Bun\n\n \nThis demonstration class (plus lunch) is limited to 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-soup-stew-with-kian-lam-kho/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240302T110000
DTEND;TZID=America/New_York:20240302T140000
DTSTAMP:20260427T171212
CREATED:20231116T000417Z
LAST-MODIFIED:20231116T000417Z
UID:3167-1709377200-1709388000@hillsdalegeneralstore.com
SUMMARY:Late Winter Lunch Class with Miriam Rubin
DESCRIPTION:Shake off the winter doldrums at this part hands-on cooking class led by Chef Miriam Rubin. We’ll learn to make a lively dish of Herbed Shrimp with White Beans in a rich tomato broth served with garlic toasts for sopping up the juices. The shrimp dish will be accompanied by leafy greens tossed with toasted walnuts in a delicious shallot vinaigrette you’ll want to make for other salads at home. For dessert\, we’ll each make our own easy-as-pie French Apple Tarts. Served warm with a silky Vanilla Crème Anglaise\, these tarts are the perfect ending to a lovely meal that we’ll share after the class. \nMenu to include:\n\nHerbed Shrimp with White Beans and Garlic Toasts\nGreen Salad with Toasted Walnuts and Shallot Vinaigrette\nFrench Apple Tarte with Vanilla Crème Anglaise\n\n \nCLICK HERE TO ORDER A TICKET\n\nThis part hands-on\, part demonstration workshop (plus lunch) 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. 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/late-winter-lunch-class-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240225T110000
DTEND;TZID=America/New_York:20240225T140000
DTSTAMP:20260427T171212
CREATED:20231115T235912Z
LAST-MODIFIED:20231115T235912Z
UID:3164-1708858800-1708869600@hillsdalegeneralstore.com
SUMMARY:Introduction to Thai Cookery with Sylvia Becker
DESCRIPTION:Thai cuisine is one that touches all the sensory notes; sweet\, savory\, salty\, spicy and umami. Sylvia Becker once again brings world cooking to our kitchen\, this time taking us on a culinary exploration of Thailand. To start we’ll have a hands-on exercise as we make Thai Spring rolls together (also known as summer rolls). Home Chef students can customize their own rolls and accompany them with a homemade peanut sauce. Tom Kha Gai – a delectable coconut soup will also be on the menu followed by Pad Kee Mao (aka Drunken Noodle). Join Sylvia in our kitchen for this 3-course lunch that explores the flavors of Thailand. \nMenu to include:\n\nThai Spring Rolls\nTom Kha Gai – Thai Coconut Soup\nPd Kee Mao (aka Drunken Noodle)\n\n \nThis part hands-on workshop 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 Hillsdale Workshop Alliance who produces workshops on a wide range of topics. For more information visit https://www.theworkshopexperience.org/
URL:https://hillsdalegeneralstore.com/event/introduction-to-thai-cookery-with-sylvia-becker/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240217T110000
DTEND;TZID=America/New_York:20240217T140000
DTSTAMP:20260427T171212
CREATED:20231115T205007Z
LAST-MODIFIED:20231115T205007Z
UID:3161-1708167600-1708178400@hillsdalegeneralstore.com
SUMMARY:Bouillabaisse with Tess Kelly
DESCRIPTION:What is it about the French cooking that makes even a simple rustic\, dish a thing of wonder? Bouillabaisse began centuries ago as a “fisherman’s stew” and became a classic\, the secrets of which Tess Kelly will share in this demonstration class. It begins with the perfect stock which she will explain\, and from there she’ll guide you through the surprisingly simple recipe of this classic seafood dish. It will be served in the traditional way with a baguette topped with Rouille\, which she’ll also be making in this class. Rouille is a robust sauce that brings together Mediterranean flavors to complete the authentic Bouillabaisse experience. Following the class we’ll all enjoy a perfect French lunch together\, including a sip of wine and for dessert…? Mousse au Chocolat! \nMenu to include:\n\nBouillabaisse\nMousse au Chocolat\n\n \nThis demonstration class is limited to 10 people. \nCLICK HERE TO ORDER A TICKET\nAbout Tess Kelly:\nTess Kelly is lover and practitioner of French food. She relocated to France in 1986 where she developed this passion while learning under Madame Bernard\, the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking authentic French pastries and French cuisine. After working for several years in the restaurant business in New York City\, Tess opened Séraphine Bakery in 2014. \nSince that time\, Tess has developed workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches both private and public workshops in New York\, and in France. \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/bouillabaisse-with-tess-kelly-3/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240210T110000
DTEND;TZID=America/New_York:20240210T140000
DTSTAMP:20260427T171212
CREATED:20231115T204358Z
LAST-MODIFIED:20231115T204358Z
UID:3159-1707562800-1707573600@hillsdalegeneralstore.com
SUMMARY:Citrus Celebration\, a Winter Lunch with Miriam Rubin
DESCRIPTION:Join us as we celebrate the seasonal citrus fruits of winter in a class certain to brighten any winter day. Oranges\, lemons and grapefruit range from sweet to tart\, creating flavors that enhance a wide variety of sweet and savory dishes. \nIn this class Miriam will demonstrate how to prepare four yummy recipes that highlight the special qualities of each fruit. We’ll begin with a creamy Greek egg-lemon soup. Orange salad with red onions will accompany an elegant sauteed chicken with velvety Castelvetrano olives\, lemon\, shallots and fresh thyme\, and finally\, for dessert a moist\, beautifully pink glazed grapefruit cake. \nWe hope you’ll join us in our Hudson Valley\, Berkshire kitchen for this zesty winter class. We know you’ll want to recreate these dishes at home (the extra vitamin C is an added bonus!). \nMenu to include:\n\nAvgolemono (Egg-Lemon Soup with Orzo and Dill)\nOrange Salad with Red Onion\nSauteed Chicken Cutlets with Lemon\, Castelvetrano Olives and Thyme\nGlazed Pink Grapefruit Cake\n\n \nThis demonstration class (plus lunch!) is limited to ten lucky 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. 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/citrus-celebration-a-winter-lunch-with-miriam-rubin-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240204T110000
DTEND;TZID=America/New_York:20240204T140000
DTSTAMP:20260427T171212
CREATED:20231115T204040Z
LAST-MODIFIED:20231115T204040Z
UID:3156-1707044400-1707055200@hillsdalegeneralstore.com
SUMMARY:Middle Eastern Stews\, with Serge Madikians
DESCRIPTION:Cold months call for slow cooked braises and stews that fill the house with a rich and mouthwatering aroma. Serge Madikians serves an assortment of warming\, savory stews at his restaurant Serevan and in this demonstration class he’ll share his secrets. Attendees will discover the key that makes delicious Middle Eastern stews so alluring. Serge will create two stews: an Iranian style beef stew\, showing the techniques of braising and layering of exotic flavors\, and a delicious Tourloa vegan/vegetarian stew. In addition to these two dishes\, students will learn how to make freshly baked Iranian Taftoonbread – the perfect complement to hearty and flavorful stews of the Eastern Mediterranean \nMenu to include:\n\nIranian Beef Stew\nTourlo – Vegetable Stew (vegan/vegetarian)\nIranian Taftoon bread\n\n \nThis demonstration class is limited to 10 people. \nCLICK HERE TO ORDER A TICKET\nAbout Serge Madikians\nSerge Madikians was born in Tehran\, Iran\, to Armenian parents. He came to the U.S. in 1978 with his brother to avoid the Iranian Revolution. He completed his undergraduate degree majoring in history and philosophy and later moved to New York and earned a master’s degree in public policy and economics at The New School. \nMadikians graduated from the French Culinary Institute in 1998.Upon graduating\, he worked in the kitchen with a number of culinary masters – Jean-George Vongerichten and David Bouley to name a few. He now owns and runs Serevan Restaurant in Amenia\, NY\, where he expresses his passion for Middle Eastern flavors filtered through the lens of fresh Hudson Valley ingredients. Serge was a contributing chef to The Immigrant Cookbook: Recipes That Make America Great. \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/middle-eastern-stews-with-serge-madikians-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240128T110000
DTEND;TZID=America/New_York:20240128T140000
DTSTAMP:20260427T171212
CREATED:20231115T203538Z
LAST-MODIFIED:20231115T203538Z
UID:3153-1706439600-1706450400@hillsdalegeneralstore.com
SUMMARY:Introduction to Moroccan Cookery with Sylvia Becker
DESCRIPTION:Morocco is known for its uniquely delicious and complex cuisine. In the class Chef Sylvia shares some of the flavors the country is famous for by demonstrating Chicken Pastilla; a sweet and savory chicken filled pie with almonds and phyllo. This dish excites all the senses with its crunchy texture and savory filling with subtly sweet notes. To accompany the Pastilla\, Sylvia will create an aromatic carrot salad. Join us in our Hudson Valley – Berkshires kitchen as this world-traveling chef shares the magic of Morocco in a dish you’ll want to make for friends. \nMenu to include:\n\nMoroccan Chicken Pastilla\nAromatic Carrot Salad\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 Hillsdale Workshop Alliance\, which produces workshops on a wide range of topics. For more information visit: https://www.theworkshopexperience.org/
URL:https://hillsdalegeneralstore.com/event/introduction-to-moroccan-cookery-with-sylvia-becker/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240127T110000
DTEND;TZID=America/New_York:20240127T140000
DTSTAMP:20260427T171212
CREATED:20231115T203310Z
LAST-MODIFIED:20231115T203310Z
UID:3148-1706353200-1706364000@hillsdalegeneralstore.com
SUMMARY:Winter Braising Menu with David Wurth
DESCRIPTION:Join Chef David Wurth for the perfect winter cooking class as he shares techniques from braising to baking. As always\, in David’s class\, the ingredients will be seasonal and the proceedings will be information-packed and fun. And of course we’ll eat a yummy lunch afterwards. Here’s what we’ll learn to make… \nMenu to include:\nBraised Pork Shoulder with Root Vegetables \nCollard Greens and Bacon \nCornmeal Spoonbread \nDate Cake \n \nThis demonstration class will be limited to ten people. \nCLICK HERE TO ORDER A TICKET\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. 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/winter-braising-menu-with-david-wurth-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240120T110000
DTEND;TZID=America/New_York:20240120T140000
DTSTAMP:20260427T171212
CREATED:20231115T195603Z
LAST-MODIFIED:20231115T195603Z
UID:3144-1705748400-1705759200@hillsdalegeneralstore.com
SUMMARY:Introduction to Indian Cookery with Tess Kelly
DESCRIPTION:The vast and complex cuisines of India vary by region\, so in effect there is no such thing as a single Indian cuisine. This makes the many flavors of India wonderfully exciting to explore for the home cook. In this informative demonstration class Tess Kelly will share a menu you’ll want to make at home\, hopefully inspiring further exploration of glorious Indian food. \nTess will begin with lamb samosas with tamarind and raisin chutney. Samosas are a beloved Indian street food that has roots from central Asia. Rounding out the menu will be some classic dishes from the north making a delicious lunch following the class. Join us in our Hudson Valley – Berkshires kitchen as Tess shares the flavors of India. \nMenu to include:\n\nSamosas with a meat filling (lamb) with a Tamarind and raisin chutney\nMurgh Masala (chicken dish with curry leaves and spices)\nSaag Paneer served with rice\nNaan bread\n\n \nThis demonstration class (plus lunch) is limited to ten people. \nCLICK HERE TO ORDER A TICKET\nAbout Tess Kelly:\nTess Kelly is a lover and practitioner of French food. She relocated to France in 1986 where she developed this passion while learning under Madame Bernard\, the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking authentic French pastries and French cuisine. After working for several years in the restaurant business in New York City\, Tess opened Séraphine Bakery in 2014. \nSince that time\, Tess has developed workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches both private and public workshops in New York\, and in France. \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/introduction-to-indian-cookery-with-tess-kelly-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240114T110000
DTEND;TZID=America/New_York:20240114T140000
DTSTAMP:20260427T171212
CREATED:20231115T181623Z
LAST-MODIFIED:20231115T181623Z
UID:3141-1705230000-1705240800@hillsdalegeneralstore.com
SUMMARY:Sunday Brunch Class with David Wurth
DESCRIPTION:Brunch is an ideal way to entertain guests any time of year\, but in winter it can be a particularly comforting. Chef David Wurth\, famous for his yummy and always seasonal breakfasts and lunches at CrossRoads Food Shop\, has concocted a brunch menu that includes his delectable make-ahead French Toast. This is the perfect dish for those who love to entertain but don’t want a lot of fuss before the party. Join Chef David in our Hudson Valley/Berkshires kitchen as he demonstrates how to make his Baked French Toast\, plus a seasonal frittata and more. After the class we’ll all enjoy brunch together. \nMenu to include:\n\nBaked French Toast\nCaramelized Apple Sauce with Bacon\nFrittata with Onions\, Winter Squash and Ricotta\nBitter Greens and Maple Dressing\n\n\nThis demonstration class (plus brunch) is limited to ten people. \n\n\nCLICK HERE TO ORDER A TICKET \n\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. 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/sunday-brunch-class-with-david-wurth/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240113T110000
DTEND;TZID=America/New_York:20240113T150000
DTSTAMP:20260427T171212
CREATED:20231115T181035Z
LAST-MODIFIED:20231115T181035Z
UID:3138-1705143600-1705158000@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 HERE TO ORDER A TICKET NOW\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/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231216T133000
DTEND;TZID=America/New_York:20231216T153000
DTSTAMP:20260427T171212
CREATED:20231002T202455Z
LAST-MODIFIED:20231002T202531Z
UID:3127-1702733400-1702740600@hillsdalegeneralstore.com
SUMMARY:French Macarons with Tess Kelly
DESCRIPTION:It’s hard to imagine a sweet treat more delicate\, beautiful\, or delicious than French macarons. In this demonstration class led by Tess Kelly\, you’ll learn the secrets of making these iconic confections. The flavor spectrum of French macrons can be endless\, but we’ll focus on three classics – vanilla\, pistachio\, and raspberry rose. \nTess will also show us how to make Grand Macarons\, larger in size\, and in this case\, filled with buttercream and fresh fruit to create a beautiful dessert. We know that once you master the basic technique\, you’ll be off and running to explore the world of macarons with an endless array of sumptuous flavor. How sweet is that? \n \nThis demonstration class (plus munching) is limited to 10 people. \nCLICK HERE TO ORDER A TICKET \nAbout Tess Kelly:\nTess Kelly is a lover and practitioner of French food. She relocated to France in 1986 where she developed this passion while learning under Madame Bernard\, the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking authentic French pastries and French cuisine. After working for several years in the restaurant business in New York City\, Tess opened Séraphine Bakery in 2014. \nSince that time\, Tess has developed workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches both private and public workshops in New York\, and in France. \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/french-macarons-with-tess-kelly-3/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231210T133000
DTEND;TZID=America/New_York:20231210T160000
DTSTAMP:20260427T171212
CREATED:20230918T113546Z
LAST-MODIFIED:20230918T113546Z
UID:3121-1702215000-1702224000@hillsdalegeneralstore.com
SUMMARY:Winter Baking for Teatime & Beyond\, with Mimi Beaven
DESCRIPTION:Baking for friends and family should be comforting for the baker and recipient alike. It is also an essential side of Mimi Beaven’s English heritage – which fortunately for us she is willing to share. \nAfternoon tea was a daily occurrence for Mimi growing up\, but even if you aren’t an imbiber of afternoon tea and the trays of treats that accompany it\, one needn’t have a reason to bake as freshly made treats are warmly received by almost everyone at almost any time. Join us in our Hudson Valley kitchen as Mimi demonstrates the techniques of wonderful baking sure to warm the hearts and tummies of your loved ones through the holidays and all winter long. \nMenu to include:\n\nCheddar chive scones\nFruit and nut bars\nCoffee and walnut cake\nSpice cookies\n\n \nThis demonstration class (plus munching) is limited to ten people. \nCLICK HERE TO ORDER A TICKET\nAbout Mimi Beaven\nMimi grew up surrounded by French and English food as her parents had a restaurant in the Cotswolds\, England and her grandparents and French family had restaurants in Lyon\, France. After studying Agriculture\, she started working front of house in restaurants and then raised two daughters with her husband Richard. After moving to the US in 2002 and then having a house in Ghent from 2005 Mimi cooked more and more. Richard and Mimi founded and built Made in Ghent at Little Ghent Farm in 2014 and operated it successfully until 2021. They had a loyal following who loved Mimi’s bread\, cakes\, soups and preserves along with the pork\, chicken\, and eggs they raised on the farm. \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/winter-baking-for-teatime-beyond-with-mimi-beaven/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231202T133000
DTEND;TZID=America/New_York:20231202T153000
DTSTAMP:20260427T171212
CREATED:20230918T113316Z
LAST-MODIFIED:20230918T113329Z
UID:3118-1701523800-1701531000@hillsdalegeneralstore.com
SUMMARY:Holiday Cookies from around the World with Leah Guadagnoli
DESCRIPTION:It’s COOKIE SEASON and we are celebrating with a special holiday cookie class where you’ll learn to make three holiday cookies from across the globe led by artist and chef Leah Guadagnoli. The class will include pizzelle\, alfajores\, and muskotsnittar. \nPizzelles are a traditional Italian wafer cookie with hints of anise flavor. Easy to make and highly ornamental\, they are a winner at any gathering. \nAlfajores are a delectably sweet dolce de leche sandwich cookie popular all throughout Latin America. Leah will show you her simple\, no-fail hands-off method to making the perfect caramelly filling. \nMuskotsnittar\, a spiced Swedish cookie that is laced with warming ginger\, clove\, and nutmeg\, making it a perfect ending to any holiday meal. \nIf you are a cookie enthusiast (as we are) we encourage you to bring a recipe for your own favorite holiday cookie. We hope to share stories and recipes as we munch on the three yummy cookies that Leah will create in this festive class. Let’s make this a real celebration of THE COOKIE. \n \nThis demonstration class (plus munching) is limited to only ten people. \nCLICK HERE TO ORDER A TICKET\nAbout Leah\nLeah Guadagnoli is an artist\, chef\, and homesteader living in Hillsdale\, NY. She is the founder of Fancy Feast Supper Club\, a creative dinner series that brings people together through homegrown globally inspired vegetarian meals she prepares from her garden with passion\, love\, and a genuine curiosity for the overlapping flavors and techniques our expansive universe has to offer. Through extensive research and an ethically conscious appreciation of other cultures through food\, her goal is to celebrate our commonalities and unique differences to form connections and better understand the world we share. When she’s not busy in the kitchen\, you can find her working in the studio making abstract sculptural paintings she’s been exhibiting internationally over the past decade or tending to her garden with the company of her beloved flock of chickens. \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/holiday-cookies-from-around-the-world-with-leah-guadagnoli/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231118T110000
DTEND;TZID=America/New_York:20231118T133000
DTSTAMP:20260427T171212
CREATED:20230908T123555Z
LAST-MODIFIED:20230908T123555Z
UID:3112-1700305200-1700314200@hillsdalegeneralstore.com
SUMMARY:Autumn in Paris: a Cooking Class with Tess Kelly
DESCRIPTION:The flavors of a French fall is the inspiration for this three-course menu that Tess will teach in her Autumn in Paris demonstration class. The meal will center around a classic duck dish – Magret de Canard with Fig Sauce. Learning classic\, and surprisingly simple French cooking techniques will encourage you to recreate these dishes in your own kitchen. It’s easier than you think! Of course\, the learning will be followed by a delicious lunch we will enjoy together in our Hudson Valley/Berkshires kitchen. \nMenu to include:\n\nRoasted Butternut Squash Soup with Beurre Noisette\nMagret de Canard with Fig Sauce\nGarlic Mashed Potatoes & Roasted Seasonal Vegetable\nApple Tarte\n\n \nThis demonstration class (plus lunch!) is limited to ten people. \nCLICK HERE TO ORDER A TICKET\nAbout Tess Kelly:\nTess Kelly is a lover and practitioner of French food. She relocated to France in 1986 where she developed this passion while learning under Madame Bernard\, the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking authentic French pastries and French cuisine. After working for several years in the restaurant business in New York City\, Tess opened Séraphine Bakery in 2014. \nSince that time\, Tess has developed workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches both private and public workshops in New York\, and in France. \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/autumn-in-paris-a-cooking-class-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231111T110000
DTEND;TZID=America/New_York:20231111T143000
DTSTAMP:20260427T171212
CREATED:20230908T123300Z
LAST-MODIFIED:20230908T123300Z
UID:3109-1699700400-1699713000@hillsdalegeneralstore.com
SUMMARY:Exploring Spices with Mimi Beaven
DESCRIPTION:Expand your tastebuds and your spice rack in this class as Mimi Beaven explores spice in three dishes from three exceptional culinary traditions. In this demonstration class we will travel with Mimi to Thailand\, Morocco\, and India as she creates three wonderful vegetarian dishes. As always\, lunch will be served following the class giving us the opportunity to discuss the flavors and the techniques used to enhance them. In addition\, everyone will leave with small jars of a Moroccan spice mix and garam masala to continue your own exploration of spices at home. \nMenu to include:\n\nThailand – Thai Squash & Coconut Soup\nMorocco – Fall Vegetable Tagine\nIndia – Chickpea & Spinach Curry\n\n \nThis demonstration class is limited to ten people. \nCLICK HERE TO ORDER A TICKET \nAbout Mimi Beaven\nMimi grew up surrounded by French and English food as her parents had a restaurant in the Cotswolds\, England and her grandparents and French family had restaurants in Lyon\, France. After studying Agriculture\, she started working front of house in restaurants and then raised two daughters with her husband Richard. After moving to the US in 2002 and then having a house in Ghent from 2005 Mimi cooked more and more. Richard and Mimi founded and built Made in Ghent at Little Ghent Farm in 2014 and operated it successfully until 2021. They had a loyal following who loved Mimi’s bread\, cakes\, soups and preserves along with the pork\, chicken\, and eggs they raised on the farm. \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/exploring-spices-with-mimi-beaven/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231104T133000
DTEND;TZID=America/New_York:20231104T160000
DTSTAMP:20260427T171212
CREATED:20230908T123008Z
LAST-MODIFIED:20230908T123008Z
UID:3106-1699104600-1699113600@hillsdalegeneralstore.com
SUMMARY:Cocktail Party Hors d’oeuvres with Leah Guadagnoli
DESCRIPTION:Wondering what to serve your guests during cocktail hour this holiday season? Look no further than these three delectable and creative crowd-pleasing bite-sized appetizers. Join Leah Guadagnoli for an artful approach to entertaining\, plus learn her secret to making the perfect martini to impress your guests. \nLeah will begin with a lentil mushroom walnut pâté on her homemade seeded crackers that is surprisingly rich and decadent. Next\, she’ll make homemade smoky cured carrots served on top of sliced cucumber with whipped cream cheese and capers. We’ll end with endive boats filled with pear\, walnuts\, and blue cheese—seasonal\, crisp\, and no dishes necessary! This class comes just in time as you plan your holiday entertaining. Join us\, and let’s celebrate! \nMenu to include:\n\nLentil-Mushroom-Walnut Pâté on Seeded Crackers\nSmokey Cured Carrots with whipped cream cheese & capers on cucumber rounds\nEndive Boats with Pear\, Walnuts and Blue Cheese\nLeah’s perfect Martini\n\n \n  \nThis demonstration class (plus eating!) is limited to ten people. \nCLICK HERE TO ORDER A TICKET \nAbout Leah\nLeah Guadagnoli is an artist\, chef\, and homesteader living in Hillsdale\, NY. She is the founder of Fancy Feast Supper Club\, a creative dinner series that brings people together through homegrown globally inspired vegetarian meals she prepares from her garden with passion\, love\, and a genuine curiosity for the overlapping flavors and techniques our expansive universe has to offer. Through extensive research and an ethically conscious appreciation of other cultures through food\, her goal is to celebrate our commonalities and unique differences to form connections and better understand the world we share. When she’s not busy in the kitchen\, you can find her working in the studio making abstract sculptural paintings she’s been exhibiting internationally over the past decade or tending to her garden with the company of her beloved flock of chickens. \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/cocktail-party-hors-doeuvres-with-leah-guadagnoli/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231029T133000
DTEND;TZID=America/New_York:20231029T160000
DTSTAMP:20260427T171212
CREATED:20230908T121112Z
LAST-MODIFIED:20230908T121112Z
UID:3104-1698586200-1698595200@hillsdalegeneralstore.com
SUMMARY:Bread Baking Master Class\, with Lou Jones of BritBreads
DESCRIPTION:Join Lou Jones of BritBreads for the essential tutorial on making delicious yeasted and sourdough bread at home. Lou’s impeccable culinary background as well as his informative and entertaining teaching style make his classes the best of all worlds – real learning\, great food and a good time. This demonstration-style bread class will inspire you to bake real bread at home using your domestic oven. The only special equipment you would need is a cast iron Dutch oven with a tight-fitting lid\, an item that every well-stocked home kitchen should have. \nTwo types of bread will be made in this class\, showing each step along the way – a classic sourdough and a crusty yeasted bread. Naturally you’ll taste the results served up with the best quality butter while you ask questions and discuss the end-product with Chef Lou. Even though this class is taught by a master baker\, you will leave with the information and confidence to expand your bread-baking skills in your own kitchen. \n \nThis demonstration class is limited to 10 people. \nCLICK HERE TO ORDER A TICKET\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. 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. \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/bread-baking-master-class-with-lou-jones-of-britbreads-7/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231028T133000
DTEND;TZID=America/New_York:20231028T160000
DTSTAMP:20260427T171212
CREATED:20230908T120843Z
LAST-MODIFIED:20230908T120843Z
UID:3101-1698499800-1698508800@hillsdalegeneralstore.com
SUMMARY:Fall Baking with Mimi Beaven
DESCRIPTION:Fall in the Hudson Valley is a time of plentiful produce as we prepare for the winter months ahead. In this baking class we will get cozy in the kitchen as Mimi demonstrates how to make a delectable assortment of just-sweet-enough desserts and treats using seasonal fruits and vegetables. Mimi was (and remains) much admired for the cakes and baked goods she produced for Made in Ghent at her Little Ghent Farm. While the farm food shop is no more\, today Mimi shares her recipes and essential techniques for baked goods that are elegantly simple\, and this class beautifully illustrates that culinary perspective. Join us in our Hudson Valley/Berkshires kitchen where we will enjoy all the goodies with a cup of tea at teatime. \nMenu to include:\n\nSquash\, Chocolate\, Olive Oil Cake\nApple & Maple Cake with Cream Cheese Frosting\nCranberry Polenta Bars\n\n \nThis demonstration class is limited to ten people. \nCLICK HERE TO ORDER A TICKET\nAbout Mimi Beaven\nMimi grew up surrounded by French and English food as her parents had a restaurant in the Cotswolds\, England and her grandparents and French family had restaurants in Lyon\, France. After studying Agriculture\, she started working front of house in restaurants and then raised two daughters with her husband Richard. After moving to the US in 2002 and then having a house in Ghent from 2005 Mimi cooked more and more. Richard and Mimi founded and built Made in Ghent at Little Ghent Farm in 2014 and operated it successfully until 2021. They had a loyal following who loved Mimi’s bread\, cakes\, soups and preserves along with the pork\, chicken\, and eggs they raised on the farm. \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. \n\n\n\n\n 
URL:https://hillsdalegeneralstore.com/event/fall-baking-with-mimi-beaven/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231021T110000
DTEND;TZID=America/New_York:20231021T133000
DTSTAMP:20260427T171212
CREATED:20230908T120452Z
LAST-MODIFIED:20230908T120452Z
UID:3098-1697886000-1697895000@hillsdalegeneralstore.com
SUMMARY:French Comfort Food with Tess Kelly
DESCRIPTION:French Cuisine is world renowned\, and Tess Kelly once again shares her knowledge of it with a classic menu of Coq au Vin and delicious side dishes followed by Mousse au Chocolat. Students in Tess’ classes often tell us that they repeat her recipes at home\, making her recipes a fixed part of their menu rotation. \nThis class certainly fits the bill for quiet evenings or entertaining friends and family. As the weather cools it seems a bit of French comfort food will be very welcome indeed. Tess will demonstrate the following menu\, sharing her techniques to insure the most delicious results. As with most of our cooking classes we will enjoy a yummy lunch together afterwards. \nMenu to include:\nCoq au Vin with Mashed Potatoes & Green Beans \nMousse au Chocolat \n \nThis demonstration class (plus lunch!) is limited to ten people. \nCLICK HERE TO ORDER A TICKET \nAbout Tess Kelly:\nTess Kelly is a lover and practitioner of French food. She relocated to France in 1986 where she developed this passion while learning under Madame Bernard\, the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking authentic French pastries and French cuisine. After working for several years in the restaurant business in New York City\, Tess opened Séraphine Bakery in 2014. \nSince that time\, Tess has developed workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches both private and public workshops in New York\, and in France. \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/french-comfort-food-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231015T110000
DTEND;TZID=America/New_York:20231015T133000
DTSTAMP:20260427T171212
CREATED:20230908T120202Z
LAST-MODIFIED:20230908T120202Z
UID:3095-1697367600-1697376600@hillsdalegeneralstore.com
SUMMARY:Eastern European Cooking with Oleg Shcherbakov
DESCRIPTION:Oleg is back in our kitchen\, this time to share comforting cold-weather dishes you’ll want to make all fall and winter. He’ll begin with a savory mushroom and cabbage pie. The crispy crust gives way to a filling that is tender and juicy with beautifully balanced flavors. This pie makes a wonderful appetizer or main course. \nOleg will then demonstrate two Eastern European blintzes\, one savory and one sweet. The savory blintz will be filled with carefully seasoned ground chicken and sauté onions. The sweet blintz is stuffed with farmer’s cheese and ricotta\, then topped with yogurt/sour cream and Ukrainian cherry preserves. The secret to Oleg’s generously stuffed blintzes is his thin and tender crepes that enfold the contents. Join us in our Hudson Valley/Berkshires kitchen to learn the cooking techniques and experience the flavors of Eastern European cooking\, just in time for the chilly months ahead. \nMenu to include:\n\nMushroom & Cabbage Pie served with Ukrainian Salad\nSavory Chicken Blintzes\nSweet Blintzes with Farmer’s Cheese filling topped with Yogurt and Ukrainian Sour Cherry Preserves\n\n \nThis demonstration 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/eastern-european-cooking-with-oleg-shcherbakov/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231014T110000
DTEND;TZID=America/New_York:20231014T133000
DTSTAMP:20260427T171212
CREATED:20230908T115946Z
LAST-MODIFIED:20230908T115946Z
UID:3092-1697281200-1697290200@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/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231007T133000
DTEND;TZID=America/New_York:20231007T160000
DTSTAMP:20260427T171212
CREATED:20230908T115603Z
LAST-MODIFIED:20230908T115603Z
UID:3089-1696685400-1696694400@hillsdalegeneralstore.com
SUMMARY:Celebrating Fall Fruit with Miriam Rubin
DESCRIPTION:Fall’s comforting flavors of apples\, pears and sweet spices take center stage in this demonstration cooking class led by chef Miriam Rubin. First\, she’ll show how to create an Italian-style freeform tart\, known as a crostata\, but this one has the all-American flavors of crisp apples\, spices and a super easy cheddar cheese crust. While the crostata bakes\, Miriam will roast some pears with wine\, honey\, and aromatic spices to make a truly elegant dessert you’ll want to recreate at home. Then Miriam will create a batch of tender\, flaky hand-formed pear\, vanilla\, and nutmeg cream scones. Just the thing to make when friends drop in for brunch or afternoon tea. For counterpoint\, we’ll enjoy a fresh autumn fruit salad and eat together. Miriam will share which pears and apples work best for each purpose and point out some of her favorite varieties. \nMenu to include:\n\nHudson Valley Apple Crostata with Cheddar Crust\nPear & Nutmeg Cream Scones\nRoasted Autumn Pears with Honey & Sweet Spice\nAutumn Fruit Salad\n\nThis demonstration class 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. 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/celebrating-fall-fruit-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230930T110000
DTEND;TZID=America/New_York:20230930T133000
DTSTAMP:20260427T171212
CREATED:20230908T115304Z
LAST-MODIFIED:20230908T115304Z
UID:3086-1696071600-1696080600@hillsdalegeneralstore.com
SUMMARY:Introduction to Indian Cookery with Tess Kelly
DESCRIPTION:The vast and complex cuisines of India vary by region\, so in effect there is no such thing as “an” Indian cuisine. This makes the many flavors of India wonderfully exciting to explore for the home cook. In this informative demonstration class Tess Kelly will share a menu you’ll want to make at home\, hopefully inspiring further exploration of glorious Indian food. \nTess will begin with samosas with mint chutney\, a beloved Indian street food that has roots from central Asia. Rounding out the menu will be some classic dishes from Northern India making a delicious lunch following the class. Join us in our Hudson Valley – Berkshires kitchen as Tess shares the flavors of India. \nMenu to include:\n\nSamosas with a mint chutney\nButter Chicken\nSaag Paneer served with rice\nNaan bread\n\n \nThis demonstration class (plus lunch) is limited to ten people. \nCLICK HERE TO ORDER A TICKET\nAbout Tess Kelly:\nTess Kelly is a lover and practitioner of French food. She relocated to France in 1986 where she developed this passion while learning under Madame Bernard\, the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking authentic French pastries and French cuisine. After working for several years in the restaurant business in New York City\, Tess opened Séraphine Bakery in 2014. \nSince that time\, Tess has developed workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches both private and public workshops in New York\, and in France. \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/introduction-to-indian-cookery-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230924T110000
DTEND;TZID=America/New_York:20230924T140000
DTSTAMP:20260427T171212
CREATED:20230804T155901Z
LAST-MODIFIED:20230804T155901Z
UID:3077-1695553200-1695564000@hillsdalegeneralstore.com
SUMMARY:Hands-on Falafel with Serge Madikians of Serevan Restaurant
DESCRIPTION:Falafel is that much-loved Middle Eastern street food that creates true craving after a first tasting. Well\, that’s true of GOOD falafel\, anyway\, and that’s exactly what we’ll be making together in this class. Serge Madikians is well known for his delicious falafel\, which is among the most popular appetizers at his restaurant Serevan in Amenia NY. If you ever wondered how to make falafel at home this is your chance. Serge will share how to make each element from scratch in our Hudson Valley/Berkshires kitchen\, and you will help. \nAttendees will participate in the making of chickpea falafel balls\, hummus\, labneh — yogurt sauce\, and tahini sauce. These elements will be assembled into freshly baked pita bread\, which will be rolled out by the students and baked into puffy pockets right before your eyes. The ubiquitous yogurt and mint drink enjoyed throughout the eastern Mediterranean will be part of this informative and oh-so-yummy class. \n \nThis hands-on class (plus lunch) is limited to 10 people. \nCLICK HERE TO ORDER A TICKET \nAbout Serge Madikians:\nChef Serge Madikians was born in Tehran\, Iran\, to Armenian parents. He came to the U.S. in 1978 with his brother to avoid the Iranian Revolution. He completed his undergraduate degree majoring in history and philosophy and later moved to New York and earned a master’s degree in public policy and economics at The New School. \nMadikians graduated from the French Culinary Institute in 1998.Upon graduating\, he worked in the kitchen with a number of culinary masters – Jean-George Vongerichten and David Bouley to name a few. He now owns and runs Serevan Restaurant in Amenia\, NY\, where he expresses his passion for Middle Eastern flavors filtered through the lens of fresh Hudson Valley ingredients. Serge was a contributing chef to The Immigrant Cookbook: Recipes That Make America Great. \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-falafel-with-serge-madikians-of-serevan-restaurant-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230917T110000
DTEND;TZID=America/New_York:20230917T140000
DTSTAMP:20260427T171212
CREATED:20230714T150454Z
LAST-MODIFIED:20230714T150454Z
UID:3058-1694948400-1694959200@hillsdalegeneralstore.com
SUMMARY:Korean Gimbap – Hands-on with Sylvia Becker
DESCRIPTION:Korean gimbap is rice rolled in seaweed containing a plethora of vegetables\, meat\, and sometimes seafood. It’s a wonderful dish\, perfect for family friendly entertaining or easily portable on-the-go meals. \nTo create our gimbap we will use the ingredients below. Sylvia Becker will teach how to prepare each element with the proper flavor profiles. Then you’ll roll your own using these fillings\, customizing your rolls to suit your taste. Finally\, Sylvia will show you how to create the perfect dipping sauce. Then we’ll have lunch! \nFillings to include:\n\nPickled radish\nSautéed spinach\nEgg ribbons\nMarinated steak\nSesame carrots\n\nThis hands-on workshop is limited to ten people. \nCLICK 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 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/korean-gimbap-hands-on-with-sylvia-becker-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230916T110000
DTEND;TZID=America/New_York:20230916T130000
DTSTAMP:20260427T171212
CREATED:20230801T103833Z
LAST-MODIFIED:20230801T103833Z
UID:3071-1694862000-1694869200@hillsdalegeneralstore.com
SUMMARY:Hands-on Pizza Workshop with Matthew White & Anthony DeCaria
DESCRIPTION:There’s nothing like home-made pizza and the best part is how surprisingly easy it is to make. Matthew White & Anthony DeCaria join forces in this class to share their complimentary takes on the ultimate Italian street food. Matthew will share his favorite – sourdough pizza – which he learned from the Sourdough Goddess (and James Beard Award Winner) Sarah Owens. Anthony calls on his Italian background and makes his dough using the quick technique of beer for a beautiful rise. Both versions create a wonderful crust. \nAfter showing how to make these two doughs Anthony will make a homemade pizza sauce\, we’ll pop both in the oven and will sample both versions and discuss. Then we’ll begin the hands-on session where each student will roll out their individual pizzas choosing from various toppings to make their perfect pie. \nMenu to include:\n• Classic Pizza Margarita \n• Three-Cheese “White” Pizza \n• Sausage Pizza with Red Onion \n• Salad to accompany \nWe’ll pop your hand-made pizzas in the oven onto pizza stones and you’ll eat the fruits of your labors accompanied by a delicious salad made by Anthony. The take-away from this workshop is the demystification of making hand-made pizza at home\, TWO great recipes\, some hands-on experience and sourdough starter. Join us and let’s make some pies!\n \nThis Hands-On Workshop is limited to ten people and includes lunch. \nCLICK HERE TO ORDER A TICKET NOW\n\nAbout Anthony DeCaria:\nAnthony is the proprietor and cook of Hillsdale’s new food shop – Cook & Larder\, under the same roof with Hillsdale General Store at the historic hamlet center. Since he was eight years old he has been in the kitchen making the Sunday Gravy and crafting the ultimate meatball has been his life-long mission. Anthony’s passion for simple\, innovative cuisine has led him to his second career in the food industry. In 2017\, after a successful career of 30+ years in NYC as a retail brand creative director\, Anthony formed ADC Food Studio\, Inc. and ran a food truck business for two years during the summer season at Indian Wells Beach in East Hampton\, NY. Anthony is happy to be a part of the Hillsdale business community with his new ship\, and can’t wait to share his other passion with you…PIZZA! \nAbout Matthew White:\nMatthew is proprietor and the creative force behind Hillsdale General Store & HGS Home Chef. Working for thirty years as a noted interior designer Matthew’s focus has always been the pursuit of a beautiful domestic life\, which means more than simply beautiful rooms. It’s what those rooms hold that count – dear friends and great food to create a life of shared joy. For the last six-plus years at HGS Home Chef he has hosted 300 cooking classes\, learning at the feet of some truly great culinary stars. And he’s still learning. \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. \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/hands-on-pizza-workshop-with-matthew-white-anthony-decaria-5/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230909T110000
DTEND;TZID=America/New_York:20230909T133000
DTSTAMP:20260427T171213
CREATED:20230617T191551Z
LAST-MODIFIED:20230617T191551Z
UID:3051-1694257200-1694266200@hillsdalegeneralstore.com
SUMMARY:A Romantic Pasta Cooking Class\, with Leah Guadagnoli
DESCRIPTION:Join Leah Guadagnoli in our kitchen for a romantic Italian menu where we will learn to make two of Fancy Feast Supper Club’s greatest hits: \n\nPansotti with Walnut Sauce\nRose Cardamom Tiramisù\n\n \nCLICK HERE TO ORDER A TICKET\nPansotti are a traditional Ligurian stuffed pasta filled with various wild greens known as preboggion. Tossed in salsa di noci\, a delectable creamy sauce made of blended walnuts\, pine nuts\, and parmesan\, this is the ultimate late summer comfort dish\, perfect as those cooler nights sneak their way. The rose cardamon tiramisù is a playful twist on the standard chocolate and espresso variety and will feature saffron zabaglione\, and ladyfingers dipped in bergamot-scented sweetened earl gray tea. \nAbout Leah:\nLeah Guadagnoli is an artist\, chef\, and homesteader living in Hillsdale\, NY. She is the founder of Fancy Feast Supper Club\, a creative dinner series that brings people together through homegrown globally inspired vegetarian meals she prepares from her garden with passion\, love\, and a genuine curiosity for the overlapping flavors and techniques our expansive universe has to offer. Through extensive research and an ethically conscious appreciation of other cultures through food\, her goal is to celebrate our commonalities and unique differences to form connections and better understand the world we share. When she’s not busy in the kitchen\, you can find her working in the studio making abstract sculptural paintings she’s been exhibiting internationally over the past decade or tending to her garden with the company of her beloved flock of chickens. \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-romantic-pasta-cooking-class-with-leah-guadagnoli/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230827T110000
DTEND;TZID=America/New_York:20230827T140000
DTSTAMP:20260427T171213
CREATED:20230714T150753Z
LAST-MODIFIED:20230714T150753Z
UID:3062-1693134000-1693144800@hillsdalegeneralstore.com
SUMMARY:Splendid Summer Salads with Serge Madikians of Serevan
DESCRIPTION:  \n \nThere are salads and then there are SALADS – in this class you will learn (and taste) the difference. Serge Madikians\, owner\, and chef of Serevan restaurant in Amenia\, NY\, will share three salads\, plus a bonus salad that has a surprising\, and oh-so-yummy technique. Included in this demonstration class will be Serge’s famous Tabouleh\, a beloved dish from his youth in Tehran. His tabouleh however\, is much elevated from what you are probably thinking. All four salads beautifully express the seasonal delights of late summer produce. We are sure you’ll view salads in a new light after this perfect summer cooking class in our Hudson Valley/Berkshires kitchen. \nClass menu (plus lunch) includes:\n\nSerge’s Classic Tabouleh\nCabbage\, Cantaloupe & Honeydew Salad\nSerge’s Surprising Cauliflower Salad\nWatermelon & Charred Corn Salad with Oil-Poached Shrimp\n\nThis demonstration class is limited to 10 people. \nCLICK HERE TO ORDER A TICKET\nAbout Serge Madikians:\nChef Serge Madikians was born in Tehran\, Iran\, to Armenian parents. He came to the U.S. in 1978 with his brother to avoid the Iranian Revolution. He completed his undergraduate degree majoring in history and philosophy and later moved to New York and earned a master’s degree in public policy and economics at The New School. \nMadikians graduated from the French Culinary Institute in 1998.Upon graduating\, he worked in the kitchen with a number of culinary masters – Jean-George Vongerichten and David Bouley to name a few. He now owns and runs Serevan Restaurant in Amenia\, NY\, where he expresses his passion for Middle Eastern flavors filtered through the lens of fresh Hudson Valley ingredients. Serge was a contributing chef to The Immigrant Cookbook: Recipes That Make America Great. \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/splendid-summer-salads-with-serge-madikians-of-serevan/
CATEGORIES:Cooking Classes
END:VEVENT
END:VCALENDAR