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 […]
Celebrate the cozy flavors of autumn in this cooking class dedicated to the season’s star ingredient—apples! Lee Davenport spends every fall gleaning fruit from every unloved apple tree she can find. Processing loads of apple sauce and hosting cider parties for friends are staples. In this class she will share some favorites collected over the […]
Hillsdale General Store and HGS Home Chef proprietor Matthew White has a new book out this fall titled NEW YORK MINUTE – PUBLIC CLOCKS THAT MAKE THE CITY TICK. Incorporating a lifetime devoted to design and historic preservation, Matthew tells the story of New York City through its public clocks that date from the eighteenth […]
Tess Kelly is back from France to teach how to create the perfect autumn three course menu. Included will be Poulet Rôti, one of Van Gogh’s favorite dishes when he lived at the Auberge Ravoux. The menu begins with Butternut squash Soup with Beurre Noisette, followed by the famous roast-y, herb-y, garlic-laced chicken with carrots […]
Explore the beauty and versatility of winter squash in this demo class. Chef Miriam will discuss several different types of squash and the best uses for each. From the common acorn squash, best halved and baked, to the versatile butternut squash, which is great mashed or in soups, to the more exotic types, including Red […]
In this hands-on class we’ll be making an array of traditional Korean dishes from start to finish. Along the way we’ll discuss common ingredients, flavor profiles and methods of Korean cooking to help develop your arsenal of delicious home cooking. Menu to include: Bulgogi with homemade rice cakes - Korean-marinated beef stir-fried with Tteokboki Banchan […]
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 […]
As we enter the dark, the cold and the quiet of another New England winter it is time to gather in the kitchen and nourish ourselves with warm, well seasoned and comforting soups and stews. Join Chef Ko in a delicious and intuitive exploration of some of her most popular soups. Leave the class sated […]