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DTSTART;TZID=America/New_York:20230930T110000
DTEND;TZID=America/New_York:20230930T133000
DTSTAMP:20260429T063546
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:20260429T063546
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:20260429T063546
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:20260429T063546
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:20260429T063546
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:20260429T063546
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
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230826T110000
DTEND;TZID=America/New_York:20230826T133000
DTSTAMP:20260429T063546
CREATED:20230617T191201Z
LAST-MODIFIED:20230617T191201Z
UID:3048-1693047600-1693056600@hillsdalegeneralstore.com
SUMMARY:Tomatoes! With Chef Miriam Rubin
DESCRIPTION:Tomatoes fresh from the garden and an expert on growing and cooking with them come together for a summer celebration in one of our favorite annual cooking classes. Join tomato expert Miriam Rubin (who wrote a book on tomatoes) in our Hudson Valley/Berkshire kitchen for this seasonal summer class. We begin with a tomato tasting so you can understand the distinctions of some of Miriam’s favorites\, then the cooking begins as she demonstrates three delectable recipes that celebrate this glorious fruit. After the cooking we’ll all have lunch. \nMenu to include:\n\nTomato Parmesan Freeform Tart\nHeirloom Tomato Salad\nBLT “Bruschetta”\nBaked Tomatoes & Feta\n\nBut that’s not all… If you are like some\, you grow your own tomatoes\, and may even have a few favorites. But most of us buy the small plants in spring\, plunk them in the garden and hope for the best. This class will definitely inform your tomato growing going forward. Miriam will happily answer your questions about growing truly delicious varieties\, and how best to use them in the kitchen. So\, as you think about next years’ garden\, you’ll be armed with solid advice and be set up for success. \n \nCLICK HERE TO ORDER A TICKET \nThis demonstration class (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/tomatoes-with-chef-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230820T110000
DTEND;TZID=America/New_York:20230820T133000
DTSTAMP:20260429T063546
CREATED:20230617T190742Z
LAST-MODIFIED:20230617T190742Z
UID:3045-1692529200-1692538200@hillsdalegeneralstore.com
SUMMARY:Spanish Tapas\, a cooking class with Sylvia Becker
DESCRIPTION:Join us for an escape to Southern Spain with world traveler and chef Sylvia Becker as she leads the way to tapas in this part hands-on\, part demonstration class. We will be learning how to make a variety of Spanish tapas including delicious beef empanadas. \nMenu to include:\n\nBeef Empanadas\nBacon Wrapped Dates with Goat Cheese\, Almonds & Honey\nClassic Pan con Tomate\n\n \nCLICK HERE TO ORDER A TICKET \nThis class\, followed by lunch is limited to ten people \nAbout Sylvia Becker:\nSylvia Becker is an award-winning\, world traveled chef. Having worked in renowned kitchens like Le Cirque NYC and throughout Europe\, the Middle East\, Central America and Asia\, Sylvia has accumulated skills and recipes that show her passion and love for all things food. Appearing on Food Networks “Chopped”\, voted best boutique caterer in “Best of Essex” and appearing in multiple food and wine magazines\, Sylvia thrives on sharing her worldly experiences through food; the universal language connecting people from all walks of life. Sylvia is happily a full-time resident of Columbia County NY and a private chef and caterer for custom\, intimate gatherings. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/spanish-tapas-a-cooking-class-with-sylvia-becker/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230806T110000
DTEND;TZID=America/New_York:20230806T133000
DTSTAMP:20260429T063546
CREATED:20230617T185403Z
LAST-MODIFIED:20230617T185403Z
UID:3041-1691319600-1691328600@hillsdalegeneralstore.com
SUMMARY:Seasonal Summer Soups with Chef David Wurth
DESCRIPTION:David Wurth has always highlighted local\, seasonal ingredients in his cooking\, not just at his beloved CrossRoads Food Shop\, but long before. In this demonstration class he will share three cold soups that he served at CrossRoads during the glory of summer\, and will share not just his recipes but also his sage advice on how to make these soups so delicious. \nThe menu includes:\n\nCantaloupe Gazpacho with Olive Toast\nCold Cucumber & Zucchini Soup\nBorscht with Corn and Sour Cream\n\n \nCLICK HERE TO ORDER A TICKET \nThis demonstration class (plus lunch) is limited to ten 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. 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 
URL:https://hillsdalegeneralstore.com/event/seasonal-summer-soups-with-chef-david-wurth/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230805T110000
DTEND;TZID=America/New_York:20230805T133000
DTSTAMP:20260429T063546
CREATED:20230617T181457Z
LAST-MODIFIED:20230617T181457Z
UID:3037-1691233200-1691242200@hillsdalegeneralstore.com
SUMMARY:Provençal Seafood Menu\, a Cooking Class with Tess Kelly
DESCRIPTION:Once again Tess takes us to the south of France for a delicious menu that you’ll want to replicate in your own kitchen. This time she’ll make Cabillaud à la Provençale\, the perfect Mediterranean dish highlighting cod in a summery\, savory tomato sauce. It will be accompanied by a seasonal salad with a classic French vinaigrette. For dessert Tess will show how to make Lavender Sablés. All three recipes will feature flavors identified with Provence\, the glorious region in the south of France\, and with each of these dishes Tess will show the secrets and techniques to make them in your own kitchen with successful results. \nMenu to include:\n\nCabillaud (cod) à la Provençale\nSummer Salad with seasonal tomato\, cucumber\, basil\, mozzarella and greens with vinaigrette\nLavender Sablés for dessert\n\n \nCLICK HERE TO ORDER A TICKET \nThis demonstration class (plus lunch) is limited to ten people. \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/provencal-seafood-menu-a-cooking-class-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230729T110000
DTEND;TZID=America/New_York:20230729T133000
DTSTAMP:20260429T063546
CREATED:20230617T180736Z
LAST-MODIFIED:20230617T180736Z
UID:3027-1690628400-1690637400@hillsdalegeneralstore.com
SUMMARY:Summer Fruit Extravaganza with Miriam Rubin
DESCRIPTION:Some of summer’s sweetest\, juiciest fruits will be starring in this new class hosted by chef Miriam Rubin and HGS Home Chef proprietor Matthew White. Fruit will fly as Miriam prepares your lunch of Watermelon-Cucumber Soup and a gorgeous fruit salad with a ginger-spiked dressing. Miriam will then teach you the secret of the perfect Crème Anglais followed by Matthew composing the the show stopping dessert\, summer’s most spectacular (and easiest) creation: Summer Fruit Trifle. This elegant dessert is be perfect to serve at your next summer celebration. And yes\, we’ll share some shortcuts that won’t heat up the kitchen. Please join us. \nMenu to include:\n\nWatermelon-Cucumber Soup\nGinger-Spiked Fruit Salad\nSummer Fruit Trifle\n\n \nCLICK HERE TO ORDER A TICKET \nThis demonstration class (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/summer-fruit-extravaganza-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230716T110000
DTEND;TZID=America/New_York:20230716T133000
DTSTAMP:20260429T063546
CREATED:20230617T181231Z
LAST-MODIFIED:20230617T181231Z
UID:3034-1689505200-1689514200@hillsdalegeneralstore.com
SUMMARY:Eastern European Grilling class with Oleg Shcherbakov
DESCRIPTION:On July 16th Oleg will take things OUTSIDE the kitchen for a grilling class showing Eastern European techniques and flavors to enhance your summer meals. The entire menu – main course\, salad and even dessert will be prepared on the grill. \nOleg will begin by making Kotlets\, or Kotleti. Made in Ukraine\, Belarus\, Russia and Poland\, Kotlets are somewhat like a burger\, but in this case the meat (turkey and beef) will be seasoned with finely chopped onion\, garlic\, egg breadcrumbs and an assortment of herbs and spices\, then served on a bun. \nTo accompany the Kotlets\, Oleg will demonstrate a Georgian grilled vegetable salad\, also known as Badrijani Nigvzit. This delicious dish showcases grilled eggplant\, along with bell pepper\, tomatoes\, onion and fresh parsley or cilantro then topped with a tangy walnut paste. This creamy condiment combines walnuts\, garlic\, lemon\, spices and herbs to be dolloped onto our grilled vegetables. Its smooth and velvety texture can be spread onto a variety of other dishes as a condiment for roasted meats\, kebabs\, or as a dip for bread or crackers. You’ll love its unique taste experience. \nFor dessert\, Oleg will make grilled caramelized pineapple\, a delicious and simple dessert that brings out the natural sweetness of pineapple while adding a smoky and caramelized flavor. It will be served with a scoop of vanilla ice cream. \nMenu to include:\n\nKotlets or Kotleti – a seasoned Eastern European Burger\nBadrijani Nigvzit – a Georgian Grilled Salad\nGrilled and Caramelized Pineapple with Ice Cream\n\n \nCLICK HERE TO ORDER A TICKET\nThis demonstration class (plus lunch!) is limited to ten people. \nAbout Chef Oleg Shcherbakov:\nOleg grew up in the Western Ukrainian city of Uzhgorod\, close to Hungary and Slovakia. His first experience with cooking was as a young boy while his mother was at work. This developed into a life-long passion. Oleg’s creative cooking\, combined with his love for travel and all authentic cuisines are what drive him to share the beauty of creating good food\, both from his own traditions and from others he has gathered along the way. After visiting the Hudson Valley and Berkshires\, he fell in love with this region\, its own culinary traditions and local ingredients. \nOleg understands that food is what connects us – it nurtures and helps us to understand and embrace others. While some dishes he makes come from his own family recipes passed down to him\, others came from the region he grew up in with its unique history and regional flavor. Each dish he makes shares that history\, but mostly it shares his passion and love of good food. Passion and love are main ingredients of Authentic Eats by Oleg. 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-grilling-class-with-oleg-shcherbakov/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230715T110000
DTEND;TZID=America/New_York:20230715T133000
DTSTAMP:20260429T063546
CREATED:20230617T180940Z
LAST-MODIFIED:20230617T180940Z
UID:3031-1689418800-1689427800@hillsdalegeneralstore.com
SUMMARY:Zucchini Three Ways with Leah Guadagnoli
DESCRIPTION:Join Leah Guadagnoli for a cooking class where we learn to make three surprising dishes\, or even an entire meal from one of summer’s most abundant and versatile vegetables – zucchini. We’ll start with a crowd-pleasing and elegant squash carpaccio dressed in fruity olive oil and lemon juice\, then dazzled with edible flowers. For our main\, we’ll shred\, strain\, and caramelize a rainbow of courgettes into a creamy concoction perfect with any pasta\, such as bucatini with loads of fragrant basil and mint. To finish\, a no-measure ciambellone cake with\, you guessed it\, lots of zucchini! \nMenu to include:\n\nZucchini Carpaccio\nCarmelized Courgettes with Pasta\nCiambellone Cake\n\n \nCLICK HERE TO ORDER A TICKET \nThis demonstration class (plus lunch) is limited to ten people. \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/zucchini-three-ways-with-leah-guadagnoli/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230708T110000
DTEND;TZID=America/New_York:20230708T143000
DTSTAMP:20260429T063546
CREATED:20230518T112011Z
LAST-MODIFIED:20230518T112011Z
UID:3020-1688814000-1688826600@hillsdalegeneralstore.com
SUMMARY:South of France Summer Repast with Tess Kelly
DESCRIPTION:Tess Kelly\, back again from teaching in France\, is here to share her love of delicious yet easier than you think French cuisine. In this class Tess takes us to the sea-side city of Marseille with a delicious shrimp stew that would be perfectly accompanied by a crisp\, cold glass of Rosé. As with all her classes you’ll want to make this menu at home for friends and family\, and she will show you how. \nMenu to include:\n\nWarm Camembert with mushroom Fricassee\nMarseille Shrimp Stew with rouille on baguette\nLemon Madelines\n\n \nCLICK HERE TO ORDER A TICKET\nThis demonstration class (plus lunch) is limited to ten people. \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/south-of-france-summer-repast-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230624T110000
DTEND;TZID=America/New_York:20230624T133000
DTSTAMP:20260429T063546
CREATED:20230518T110014Z
LAST-MODIFIED:20230518T110014Z
UID:3017-1687604400-1687613400@hillsdalegeneralstore.com
SUMMARY:Picnic for Tanglewood & Beyond with Miriam Rubin
DESCRIPTION:Picnics are the underused yet perfect way to entertain alfresco here in the Hudson Valley and Berkshires. Join Miriam as she puts together a delightful\, elegant picnic to tote to a concert at Tanglewood or enjoy in your own garden with friends and family. \nThe main event of this summer menu is a Beef Picadillo hand pie (with the yummy vegetarian option of a feta & greens hand pie). The pastry for these individual pies is another of Miriam’s easy-to-handle\, super-flaky crusts\, this time the secret is Greek yogurt (but don’t tell anyone). We’ll learn to make the crust\, then everyone will assemble their own hand pie. \nThe savory pies will be served with a super summery salad\, but you’ll sip a cold and refreshing Tomato-Tomatillo Soup as the starter. For dessert\, Miriam will demonstrate a gorgeous Honey and Lavender Shortbread\, which is terrific to munch on with summer’s fresh cherries or peaches. This menu is meant to be largely made in advance so all you have to do is pack the hamper! Of course\, we’ll lunch on all this together following the class. Let the summer concerts begin! \nMenu to include:\n\nCold Tomato-Tomatillo Soup\nBeef Picadillo and Feta & Greens hand pies\nHerbed Mango\, Cucumber & Radish Salad\nHoney & Lavender Shortbread with fresh fruit\n\n \nCLICK HERE TO ORDER A TICKET \nThis part hands-on\, part demonstration class (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/picnic-for-tanglewood-beyond-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230617T110000
DTEND;TZID=America/New_York:20230617T140000
DTSTAMP:20260429T063546
CREATED:20230226T122704Z
LAST-MODIFIED:20230226T122704Z
UID:2957-1686999600-1687010400@hillsdalegeneralstore.com
SUMMARY:Moules and Frites: a 3-Course Lunch Class with Tess Kelly
DESCRIPTION:Take a culinary trip to France without leaving the Hudson Valley as Tess Kelly demonstrates how to create the perfect summer lunch. Tess’ skills in the kitchen with all things French shows that a delicious\, and yes\, even elegant meal can be casual and less complicated than you might imagine. \nMenu to include:\n\nChilled Zucchini Soup\nMussels in a Fennel\, Shallot\, Garlic\, Pernod and Cream Sauce\nHand-cut Frites\nIndividual Fruit Tarts with Pastry Cream\n\nFollowing the class we’ll all enjoy lunch together. \n \nCLICK HERE TO ORDER A TICKET NOW\nThis demonstration class (plus lunch) is limited to ten people. \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/moules-and-frites-a-3-course-lunch-class-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230610T110000
DTEND;TZID=America/New_York:20230610T140000
DTSTAMP:20260429T063547
CREATED:20230226T122918Z
LAST-MODIFIED:20230226T122918Z
UID:2960-1686394800-1686405600@hillsdalegeneralstore.com
SUMMARY:Crostadas\, Galettes\, Freeform Tarts with Mimi Beaven
DESCRIPTION:Italians say crostata\, the French say galettes and the British and Americans might call them freeform tarts. Whatever you choose to name them\, they are all very similar and delicious. Sweet or savory they are elegantly rustic and perfect for many occasions. Mimi will first demo sweet and savory pastry and use that pastry to make a selection of sweet and savory (vegetarian) seasonal galettes/crostata which we will eat together at the end of class. \nThe assortment of ingredients for this class will depend on what local produce is available in the moment – but you can be sure it will be truly delicious. Mimi will discuss other possible fillings for you to create a variety of galettes/crostada for any season. This class will likely include things such as: \n\nSavory – alliums (leeks\, onions\, shallots)\, mushroom\, spinach\, cheese\nSweet – apple\, pear\, rhubarb\n\n \nCLICK HERE TO ORDER A TICKET NOW\nThis demonstration class is limited to ten people \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/crostadas-galettes-freeform-tarts-with-mimi-beaven/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230604T133000
DTEND;TZID=America/New_York:20230604T160000
DTSTAMP:20260429T063547
CREATED:20230429T175803Z
LAST-MODIFIED:20230429T175803Z
UID:3008-1685885400-1685894400@hillsdalegeneralstore.com
SUMMARY:Armenian Street Food with Chef Serge Madikians of Serevan
DESCRIPTION:In this hands-on workshop Chef Serge Madikians of Serevan will share a classic Armenian dish from his travels in the place of his ancestors. On these trips Serge explored the joy of eating\, including freshly cooked Jingalov Hats – literally\, jungle bread – as it is loaded with foraged herbs and greens from the forests of Nagorno Kharabagh. It’s a remarkable dish in both its simplicity and intense flavor. Each student will learn how to roll out the dough and fill it with fresh herbs\, then we cook and eat the jingalov hats together. \nMenu to include:\n\nJingalov Hats – An herb and green leaf-stuffed flat bread\nHummus with a crisp salad of celery\, radishes and herbs\nSekenjebin – a refreshing warm weather Iranian beverage made with vinegar and herbs\n\n \nThis part hands-on/part demonstration workshop 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. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. \nThis is one of more than 30 events that are part of The Workshop Experience Weekend\, Jun 3-4\, 2023\, in and around Hillsdale\, NY. Join us to learn from experts in crafting\, cooking\, nature\, gardening\, floristry\, textile arts and more. Browse the entire program\, or visit TheWorkshopExperience.org. \n 
URL:https://hillsdalegeneralstore.com/event/armenian-street-food-with-chef-serge-madikians-of-serevan/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230604T110000
DTEND;TZID=America/New_York:20230604T140000
DTSTAMP:20260429T063547
CREATED:20230429T175543Z
LAST-MODIFIED:20230429T175543Z
UID:3005-1685876400-1685887200@hillsdalegeneralstore.com
SUMMARY:Chinese Dumplings with Kian Lam Kho
DESCRIPTION:Many cultures have delicious dumplings\, but perhaps the most varied and elegant are the dumplings of China. Chinese dumplings are often fried into pot-stickers or occasionally boiled and served with a spicy sauce. If you’ve ever wanted to make Chinese dumplings at home\, this is the class for you. \nWe are excited to have Kian Lam Kho in our kitchen as he demonstrates the simple techniques to making delicious\, authentic northern-style Chinese dumplings. You will learn to make the dough from scratch and wrap the dumplings into a variety of shapes. This is primarily a demonstration class\, but everyone will have the chance to practice filling and shaping dumplings themselves. Once the dumplings are wrapped you’ll watch how to properly cook them in a sauté pan to make pot-stickers. At the end of the class\, we’ll eat together. \nMaking dumplings is a fun joint activity for family and friends\, and ideal for casual (and truly delicious) entertaining. Kian’s class will demystify the process of Chinese dumplings and inspire you to add a new menu item to your kitchen skills. \nMenu to include:\n\nPork and Napa Cabbage Dumplings\nVegan Dumplings\n\n \nNOTE: This part demonstration/part hands-on workshop 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. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. \nThis is one of more than 30 events that are part of The Workshop Experience Weekend\, Jun 3-4\, 2023\, in and around Hillsdale\, NY. Join us to learn from experts in crafting\, cooking\, nature\, gardening\, floristry\, textile arts and more. Browse the entire program\, or visit TheWorkshopExperience.org.
URL:https://hillsdalegeneralstore.com/event/chinese-dumplings-with-kian-lam-kho-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230603T133000
DTEND;TZID=America/New_York:20230603T160000
DTSTAMP:20260429T063547
CREATED:20230429T165144Z
LAST-MODIFIED:20230429T165144Z
UID:3001-1685799000-1685808000@hillsdalegeneralstore.com
SUMMARY:Using Spices to Enliven Your Cooking with Mimi Beaven
DESCRIPTION:Understanding spices can broaden your cooking in surprising ways. Join us as we fearlessly delve into the world of spices in this special class led by Mimi Beaven. Spice\, by the way\, doesn’t always mean hot spicy heat\, so fear not! Once you understand the basic properties of various spices\, your world and your senses\, will open up. Whether you are looking to explore middle eastern\, north African\, Mediterranean or any number of spice profiles\, this class will help guide you into exciting culinary worlds. \nBesides learning\, and tasting\, the different ways spices can enhance your cooking\, we will make our own spice mixes together. Spice rubs are an ideal way to add flavor and change the direction of your food. As summer begins\, you’ll love how these rubs enhance warm weather meals. Ingredients like meat\, fish and poultry are easily transformed using different spice combinations\, and you can also use spices with vegetables in a multitude of ways. This is just a bit of what Mimi will address in this class. \nWhile Mimi cooks we will talk a little about the historical spice routes and how they influenced different cuisines. Each student will create two custom spice rubs to take away\, and you will get to taste everything made in the class\, including steelhead trout and chicken with different spice mixes and rubs\, vegetables and dips using spice\, and we’ll finish it off with a pain d’epices – a French spice cake. \nThis part demonstration\, part hands-on workshop 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. \nThis is one of more than 30 events that are part of The Workshop Experience Weekend\, Jun 3-4\, 2023\, in and around Hillsdale\, NY. Join us to learn from experts in crafting\, cooking\, nature\, gardening\, floristry\, textile arts and more. Browse the entire program\, or visit TheWorkshopExperience.org.
URL:https://hillsdalegeneralstore.com/event/using-spices-to-enliven-your-cooking-with-mimi-beaven/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230603T100000
DTEND;TZID=America/New_York:20230603T130000
DTSTAMP:20260429T063547
CREATED:20230429T164922Z
LAST-MODIFIED:20230429T164922Z
UID:2997-1685786400-1685797200@hillsdalegeneralstore.com
SUMMARY:Herb-Infused Cooking with David Wurth
DESCRIPTION:Join Chef David Wurth for a class focusing on the magic of herbs. This demonstration class (plus lunch) will share some of his secrets and lots of his humor as he makes dishes sure to be repeated when your herb garden is in full summer glory. \nIncluded in this class (and lunch!) will be:\n\nDill: Goat Cheese Yogurt Dressing (Salad of Napa Cabbage\, Spinach\, Pea Shoots\, Potato)\nTarragon: Oven Steamed Carrots with Tarragon\nParsley: Homemade Semolina Gnocchi with Parsley\nCilantro: Charmoula (Moroccan “pesto” and Farro)\nThyme: Shortbread with lemon and Thyme\nHerb Vinegar (infused vinegar with Oregano\, Chile Pepper\, Lemon\, Garlic)\n\n \nNote: This demonstration class is limited to ten people. \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 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. \nThis is one of more than 30 events that are part of The Workshop Experience Weekend\, Jun 3-4\, 2023\, in and around Hillsdale\, NY. Join us to learn from experts in crafting\, cooking\, nature\, gardening\, floristry\, textile arts and more. Browse the entire program\, or visit TheWorkshopExperience.org.
URL:https://hillsdalegeneralstore.com/event/herb-infused-cooking-with-david-wurth/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230527T133000
DTEND;TZID=America/New_York:20230527T163000
DTSTAMP:20260429T063547
CREATED:20230226T124756Z
LAST-MODIFIED:20230226T124756Z
UID:2970-1685194200-1685205000@hillsdalegeneralstore.com
SUMMARY:Spring Strawberries & Rhubarb with Miriam Rubin
DESCRIPTION:Spring brings the bright color and puckery tang of rhubarb and its perfect partner\, the strawberry. A delight for our tastebuds after a long winter. In this demonstration class Miriam will be making a favorite Rhubarb and Strawberry Crumble with Toasted Almonds\, an easier-than-pie yogurt Spoon Cake that will be paired with a different take on rhubarb compote\, spiked with earthy ginger and vanilla bean. We’ll also simmer up a small-batch strawberry skillet jam that goes together fast. Spring never tasted this good. \nClass to include:\n\nRhubarb and Strawberry Crumble with Toasted Almonds\nSpoon Cake\nSpiced Rhubarb Compote\nSmall-Batch Strawberry Skillet Jam\n\n \nCLICK HERE TO ORDER A TICKET NOW\nThis demonstration class (plus tasting of everything) 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/spring-strawberries-rhubarb-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230526T140000
DTEND;TZID=America/New_York:20230526T153000
DTSTAMP:20260429T063547
CREATED:20230118T212713Z
LAST-MODIFIED:20230118T212713Z
UID:2928-1685109600-1685115000@hillsdalegeneralstore.com
SUMMARY:Hands-on Knife Skills Workshop with Chef Bernard Janssen (2 PM Session)
DESCRIPTION:Note: This class is being offered twice\, at 11 AM and again at 2 PM\, on Friday August 19. \nChef Bernard Janssen\, Executive Chef and Culinary Program Director for ZWILLING J.A. Henckels\, will introduce you to the fundamentals of good knife skills. He will discuss what knife to use for every task and share a variety of important knife tasks including: the circular/rocking motion\, dicing an onion\, how to supreme an orange\, mincing herbs\, and filleting fish. \nThis knife skills workshop will be a departure from the knife skills classes we’ve had in the past. No food will be cooked and no meal or tasting offered. Instead the focus of this class will be entirely on technique. With a bit of practice of what you will learn in this class\, your daily food preparation will become more of a pleasure rather than a chore. Chef Bernard will also share what makes a quality knife\, discuss maintenance\, sharpening\, cleaning and storing of your knives. Each student will receive a Zwilling paring knife to take home. \n \nCLICK HERE TO ORDER A TICKET NOW \nThis hands-on workshop limited to ten people. \nAbout Bernard Janssen:\nOriginally from the Netherlands\, Bernard Janssen brings a truly international flavor to every cooking task he approaches. As the Executive Chef and Culinary Program Manager for ZWILLING J.A. Henckels\, Bernard launched the first ZWILLING Cooking Studio in the United States in 2015 at the company headquarters in Pleasantville\, New York. The Cooking Studio offers hands-on cooking classes\, as well as engaging corporate or private events. \nBernard has over twenty-five years of culinary experience working as an Executive Chef in restaurants and cooking schools worldwide. He has traveled extensively throughout Europe hosting trainings and demos for the Zwilling Group. Through this experience\, Bernard has become a preeminent authority on kitchen knife skills as well as best practices in culinary education. \nBernard’s cooking style is marked by inventive flavor combinations and beautiful plating presentations. Drawing on his years of expertise\, he writes original recipes for ZWILLING cooking classes as well as for retail partners. Bernard also travels across the country to conduct product trainings\, demos at trade shows\, and retail and cooking events supporting all the premium brands under the ZWILLING J.A. Henckels umbrella including Staub\, Demeyere\, Miyabi\, and Ballarini. Bernard lives in New York with his family along the majestic Hudson River. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class. Masks are optional. In order to attend\, all students must be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated\, but\, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR\, a CDC Covid Vaccination Record Card. If you arrive without vaccination documents you will not be admitted into the class\, and we will be unable to offer a refund. So please\, bring your documents on class day! \nThe instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. \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. \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-knife-skills-workshop-with-chef-bernard-janssen-2-pm-session-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230526T110000
DTEND;TZID=America/New_York:20230526T123000
DTSTAMP:20260429T063547
CREATED:20230118T212513Z
LAST-MODIFIED:20230118T212513Z
UID:2926-1685098800-1685104200@hillsdalegeneralstore.com
SUMMARY:Hands-on Knife Skills Workshop with Chef Bernard Janssen (11 AM Session)
DESCRIPTION:Note: This class is being offered twice\, at 11 AM and again at 2 PM\, on Friday May 26. \nChef Bernard Janssen\, Executive Chef and Culinary Program Director for ZWILLING J.A. Henckels\, will introduce you to the fundamentals of good knife skills. He will discuss what knife to use for every task and share a variety of important knife tasks including: the circular/rocking motion\, dicing an onion\, how to supreme an orange\, mincing herbs\, and filleting fish. \nThis knife skills workshop will be a departure from the knife skills classes we’ve had in the past. No food will be cooked and no meal or tasting offered. Instead the focus of this class will be entirely on technique. With a bit of practice of what you will learn in this class\, your daily food preparation will become more of a pleasure rather than a chore. Chef Bernard will also share what makes a quality knife\, discuss maintenance\, sharpening\, cleaning and storing of your knives. Each student will receive a Zwilling paring knife to take home. \n \nCLICK HERE TO ORDER A TICKET NOW\n  \nThis hands-on workshop limited to ten people. \nAbout Bernard Janssen:\nOriginally from the Netherlands\, Bernard Janssen brings a truly international flavor to every cooking task he approaches. As the Executive Chef and Culinary Program Manager for ZWILLING J.A. Henckels\, Bernard launched the first ZWILLING Cooking Studio in the United States in 2015 at the company headquarters in Pleasantville\, New York. The Cooking Studio offers hands-on cooking classes\, as well as engaging corporate or private events. \nBernard has over twenty-five years of culinary experience working as an Executive Chef in restaurants and cooking schools worldwide. He has traveled extensively throughout Europe hosting trainings and demos for the Zwilling Group. Through this experience\, Bernard has become a preeminent authority on kitchen knife skills as well as best practices in culinary education. \nBernard’s cooking style is marked by inventive flavor combinations and beautiful plating presentations. Drawing on his years of expertise\, he writes original recipes for ZWILLING cooking classes as well as for retail partners. Bernard also travels across the country to conduct product trainings\, demos at trade shows\, and retail and cooking events supporting all the premium brands under the ZWILLING J.A. Henckels umbrella including Staub\, Demeyere\, Miyabi\, and Ballarini. Bernard lives in New York with his family along the majestic Hudson River. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class. Masks are optional. In order to attend\, all students must be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated\, but\, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR\, a CDC Covid Vaccination Record Card. If you arrive without vaccination documents you will not be admitted into the class\, and we will be unable to offer a refund. So please\, bring your documents on class day! \nThe instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. \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. \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-knife-skills-workshop-with-chef-bernard-janssen-11-am-session-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230521T110000
DTEND;TZID=America/New_York:20230521T140000
DTSTAMP:20260429T063547
CREATED:20230226T123435Z
LAST-MODIFIED:20230226T123435Z
UID:2963-1684666800-1684677600@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\n \n\nCLICK HERE TO ORDER A TICKET NOW\n\nThis hands-on workshop is limited to ten people. \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. \n 
URL:https://hillsdalegeneralstore.com/event/korean-gimbap-hands-on-with-sylvia-becker/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230422T110000
DTEND;TZID=America/New_York:20230422T140000
DTSTAMP:20260429T063547
CREATED:20230226T123743Z
LAST-MODIFIED:20230226T123743Z
UID:2967-1682161200-1682172000@hillsdalegeneralstore.com
SUMMARY:Healthy-ish Weeknight Vegetarian Suppers with Mimi Beaven
DESCRIPTION:Are you trying to eat a little more healthily\, maybe eating less meat AND wanting to shake up your weeknight supper repertoire? This might be the class for you. We will be focusing on easy but delicious ideas for simple mid-week meals\, using less pans and more vegetables and legumes without compromising on flavor. Mimi will create a selection of vegetarian dishes\, including: \n\nVegetable Tray Bake with Tahini Sauce\nVegetable & Chickpea Tagine\nDelicious Dal\n\nJoin us in our Hudson Valley/Berkshires kitchen for this eye-opening class on how to make easy\, flavorful vegetarian meals that will expand your supper options. Following the class\, we’ll all enjoy lunch together. \n \n  \nCLICK HERE TO ORDER A TICKET NOW \nThis demonstration class is limited to ten people. \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 
URL:https://hillsdalegeneralstore.com/event/healthy-ish-weeknight-vegetarian-suppers-with-mimi-beaven/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230415T110000
DTEND;TZID=America/New_York:20230415T140000
DTSTAMP:20260429T063547
CREATED:20230209T133435Z
LAST-MODIFIED:20230209T133435Z
UID:2944-1681556400-1681567200@hillsdalegeneralstore.com
SUMMARY:Spring Asparagus with Miriam Rubin
DESCRIPTION:Asparagus season is upon us\, and Miriam Rubin is in the kitchen to share the magic of this beloved early spring vegetable. Three savory dishes followed by dessert to round out the yummy spring menu will inspire you to recreate these dishes at home. Join us in our Hudson Valley / Berkshires kitchen as Miriam shows her techniques and shares her recipes celebrating asparagus. \nMenu to include:\n\nAsparagus-Spinach Soup (wonderfully light)\nAsparagus-Smoked Salmon Quiche\nSpring Salad of Greens with raw Asparagus\nLemon Cake with Berries\n\n \nCLICK HERE TO ORDER A TICKET NOW\nThis demonstration class (plus lunch!) is limited to ten lucky 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/spring-asparagus-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230408T133000
DTEND;TZID=America/New_York:20230408T163000
DTSTAMP:20260429T063547
CREATED:20230209T133735Z
LAST-MODIFIED:20230209T133735Z
UID:2947-1680960600-1680971400@hillsdalegeneralstore.com
SUMMARY:3 Essential Techniques for Classic Baking with Lou Jones
DESCRIPTION:On this Easter Saturday\, Chef Lou Jones will share his passion for pastry with three baked goods showcasing three distinct techniques: Yeasted baking\, Classic Sponge and Puff Pastry. You’ll learn all three in full detail as Lou demonstrates his delicious classic bakes. \nThe class will include:\n\nYeasted Bake: Hot Cross Buns\nSponge: Chocolate Roulade with Kirsch Cream\nPuff Pastry: Apple Slice with Apricot Glaze and Calvados Sabayon\n\nMany bakers shy away from sponge to create a roulade\, but Lou’s recipe makes it easy to roll for consistent success. For the Puff Pastry Lou will show how to make it from scratch\, but this dessert can also be made with store-bought if you wish. For the yeasted bake he’ll be making delectable hot cross buns. Each of these three treats are true show stoppers\, and as always\, you will not only learn how to make them but will also eat them after this class. \n \nCLICK HERE TO ORDER A TICKET NOW\nThis demonstration class is limited to ten 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. 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/3-essential-techniques-for-classic-baking-with-lou-jones/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230402T110000
DTEND;TZID=America/New_York:20230402T140000
DTSTAMP:20260429T063547
CREATED:20230118T211145Z
LAST-MODIFIED:20230118T211145Z
UID:2924-1680433200-1680444000@hillsdalegeneralstore.com
SUMMARY:Hands-on Crepe Brunch with Tess Kelly
DESCRIPTION:Join Tess Kelly in our Hudson Valley-Berkshire kitchen for a special Crepe cooking class + Sunday brunch. Tess will bring Paris to Hillsdale and teach us how to make delectable savory and sweet crepes with a seasonal salad. This workshop will be hands-on\, so you learn the technique and feel of cooking perfect crepes\, and of course filling them with yummy stuff. Let’s cook (and eat!) together. \nMenu to include:\n\nSavory buckwheat crêpe (galette de sarrasin) crepe squares with ham topped with an egg\nSeasonal salad with roasted vegetables\nLemon and sugar crêpes for dessert\n\n \nCLICK HERE TO ORDER A TICKET NOW\n  \nThis hands-on class (plus brunch) is limited to ten lucky people. \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/hands-on-crepe-brunch-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230401T110000
DTEND;TZID=America/New_York:20230401T140000
DTSTAMP:20260429T063547
CREATED:20230209T133153Z
LAST-MODIFIED:20230209T133153Z
UID:2941-1680346800-1680357600@hillsdalegeneralstore.com
SUMMARY:Easter Brunch with Mimi Beaven
DESCRIPTION:Celebrate Easter (or simply spring) with a brunch menu that includes sweet and savory. Mimi Beaven\, formerly of Little Ghent Farm/Made in Ghent\, will demonstrate how to make a delicious frittata (to celebrate the symbolism of eggs) plus an assortment of baked goods you’ll want to make at home. \nMenu to include:\n\nSpinach\, Herb and Goat Cheese Frittata\nCheddar Chive Scones\nGlazed Lemon Poppyseed Cake\nChocolate Cupcakes (because you can’t have Easter without chocolate!)\n\nJoin us in our Hudson Valley / Berkshires kitchen as Mimi shares how to make these delectable dishes for the holiday and beyond. \n \nCLICK HERE TO ORDER A TICKET NOW\n  \nThis demonstration class is limited to ten people. \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/easter-brunch-with-mimi-beaven/
CATEGORIES:Cooking Classes
END:VEVENT
END:VCALENDAR