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DTSTART;TZID=America/New_York:20251115T110000
DTEND;TZID=America/New_York:20251115T133000
DTSTAMP:20260425T062434
CREATED:20250829T121839Z
LAST-MODIFIED:20250829T121839Z
UID:3624-1763204400-1763213400@hillsdalegeneralstore.com
SUMMARY:Flavorful and Fragrant Soups for Winter - a Cooking Class with Kogetsu
DESCRIPTION: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 and inspired for a winter filled with warmth and nourishment. \nMenu to include:\n\nDelicate Indian Dal\nHearty Vegetable Stew\nLuscious Lavender Chicken Soup\n\n \nThis demonstration class (plus lunch) is limited to 10 people. \nCLICK HERE TO ORDER A TICKET\nAbout Kogetsu:\nKo is a certified Ayurvedic Practitioner who is passionate about the power of food to heal. After her Ayurvedic Training she spent many years traveling around Europe honing her palate in Spain\, Germany and Italy. She spent many years as the chef at Random Harvest pumping out nourishing soups and flavorful salads. Ko has spent the last few years catering for large and small events all through our community and expanding her knowledge of local edible plants and herbs – playing with the bounty that grows all around us. Get ready to taste your way into balanced and flavorful foods. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees get a 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/flavorful-and-fragrant-soups-for-winter-a-cooking-class-with-kogetsu/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251108T110000
DTEND;TZID=America/New_York:20251108T133000
DTSTAMP:20260425T062434
CREATED:20250829T121456Z
LAST-MODIFIED:20250829T121456Z
UID:3620-1762599600-1762608600@hillsdalegeneralstore.com
SUMMARY:Three-Course Bouillabaisse Menu: a Cooking Class with Tess Kelly
DESCRIPTION:What is it about the French cooking that makes even a simple rustic\, dish a thing of wonder? Bouillabaisse began centuries ago as a “fisherman’s stew” and became a classic\, the secrets of which Tess Kelly will share in this demonstration class. \nIt begins with the perfect stock which she will explain\, and from there she’ll guide you through the surprisingly simple recipe of this classic seafood dish. It will be served in the traditional way with a baguette topped with Rouille\, which she’ll also be making in this class. Rouille is a robust sauce that brings together Mediterranean flavors to complete the authentic Bouillabaisse experience. \nFollowing the class we’ll all enjoy a perfect French lunch together\, including a sip of wine and for dessert…? Mousse au Chocolat! \nMenu to include:\n\nSausage and Herbs stuffed Mushrooms\nBouillabaisse with Cod\, Mussels\, and Shrimp topped with toasted baguette spread with Rouille\nMousse au Chocolat\n\n \nThis demonstration class (plus lunch) is limited to 10 people. \nCLICK HERE TO ORDER A TICKET\nAbout Tess Kelly:\nTess Kelly is a lover and practitioner of French food. She relocated to France in 1986 where she developed this passion while learning under Madame Bernard\, the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking authentic French pastries and French cuisine. After working for several years in the restaurant business in New York City\, Tess opened Séraphine Bakery in 2014. \nSince that time\, Tess has developed workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches both private and public workshops in New York\, and in France. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees get a 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/three-course-bouillabaisse-menu-a-cooking-class-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251101T110000
DTEND;TZID=America/New_York:20251101T133000
DTSTAMP:20260425T062434
CREATED:20250829T121147Z
LAST-MODIFIED:20250829T121147Z
UID:3616-1761994800-1762003800@hillsdalegeneralstore.com
SUMMARY:Cooking Korean – a Cooking Class with Hannah Wong
DESCRIPTION: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. \nMenu to include:\n\nBulgogi with homemade rice cakes – Korean-marinated beef stir-fried with Tteokboki\nBanchan – traditional Korean side dishes focused on marinating vegetables and quick pickling\nKimchi Pajun – pan-seared Korean pancakes with scallion and kimchi\, served with dipping sauce\n\n \nThis hands-on workshop\, plus lunch\, is limited to ten people. \nCLICK HERE TO ORDER A TICKET\nAbout Hannah Wong:\nA graduate of Williams College and a Fulbright scholar\, Hannah Wong began cooking professionally in 2012 after working in academic publishing. She has worked at renowned restaurants including Daniel Boulud’s db Bistro moderne\, Gramercy Tavern\, and Battersby\, while also doing stints in private events and catering (and winning Chopped on the Food Network!). After helping restauranteur Yen Ngo openVan Đa\, a modern Vietnamese restaurant in the East Village\, Hannah moved to upstate New York in 2021 to serve as the opening executive chef of The Aviary and Morningbird. She is now chef/owner of Haema Hospitality\, a new events and pop up business inspired by Asian street food cultures. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/cooking-korean-a-cooking-class-with-hannah-wong/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251025T110000
DTEND;TZID=America/New_York:20251025T133000
DTSTAMP:20260425T062434
CREATED:20250829T120642Z
LAST-MODIFIED:20250829T120642Z
UID:3613-1761390000-1761399000@hillsdalegeneralstore.com
SUMMARY:Savory & Sweet Winter Squash with Miriam Rubin
DESCRIPTION: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 Kuri and Green Kabocha. Recipes will incorporate squash in wonderful and inventive ways and you’ll get a new appreciation for this gorgeous and delicious fall vegetable. \nMenu to include:\n\nSavory Butternut Squash Galette with Red Onions\nSimple Baked Squash with Spices and Honey\nRoasted Delicata Squash and Pear Salad with Fall Greens\nSquash and Apple Muffins\n\n \nThis demonstration class (plus lunch) is limited to ten people. \nCLICK HERE TO ORDER A TICKET\nAbout Miriam Rubin:\nA graduate of the Culinary Institute of America\, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook\, Grains\, was published in 1995. For nine years\, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades. \nHer work has appeared in Prevention\, Organic Gardening\, Redbook\, Working Woman\, Working Mother and Woman’s Day. She was line-editor for Gil Marks’ Encyclopedia of Jewish Food and has contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink Vol. 2. She’s Americanized several cookbooks and reworked and Americanized British recipes for websites. \nHer book\, Tomatoes\, grew out of a love of planting and devouring a favorite vegetable (fruit). She presented on the book at the Harvest Festival at Monticello and at Beard on Books at the Beard House. Miriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware 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/savory-sweet-winter-squash-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251011T110000
DTEND;TZID=America/New_York:20251011T133000
DTSTAMP:20260425T062434
CREATED:20250829T133331Z
LAST-MODIFIED:20250829T133331Z
UID:3645-1760180400-1760189400@hillsdalegeneralstore.com
SUMMARY:A French Autumnal Repast with Tess Kelly
DESCRIPTION: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 and tiny potatoes. Dessert? Pear Tarte Tatin. Join us in our Hudson Valley/Berkshire kitchen as Tess shares her experience and techniques of classic\, and classically delicious French dishes \nMenu to include:\n\nPuréed Butternut squash Soup with Beurre Noisette\nPoulet Rôti (roasted chicken) basted with a garlic confit and cooked with rosemary and thyme\, butter & carrots\nSmall Whole Potatoes with rosemary & thyme\nPear Tarte Tatin with Pâte Brisée Crust\n\n \nThis demonstration class is limited to 10 people. \nCLICK HERE TO ORDER A TICKET \nAbout Tess Kelly:\nTess Kelly is a lover and practitioner of French food. She relocated to France in 1986 where she developed this passion while learning under Madame Bernard\, the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking authentic French pastries and French cuisine. After working for several years in the restaurant business in New York City\, Tess opened Séraphine Bakery in 2014. \nSince that time\, Tess has developed workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches both private and public workshops in New York\, and in France. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees get a 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-french-autumnal-repast-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251004T170000
DTEND;TZID=America/New_York:20251004T190000
DTSTAMP:20260425T062434
CREATED:20250829T132045Z
LAST-MODIFIED:20250829T132045Z
UID:3637-1759597200-1759604400@hillsdalegeneralstore.com
SUMMARY:Matthew White Book Signing – ‘New York Minute'
DESCRIPTION: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 century to today. Filled with new photography and illustrations by the author\, plus evocative historic images\, this treasure of a book makes an ideal gift. \nPulitzer Prize & Tony Award winning playwright Doug Wright has this to say about NEW YORK MINUTE – “Ostensibly a study of clocks\, Matthew White’s disarming and whimsical book manages to be so much more: a vivid history of New York through an unexpected lens\, a masterful study of design\, and a cunning exploration of the very nature of time itself”. \nJoin Matthew at Cook & Larder (in the Hillsdale General Store building) for refreshments and a signed copy of his new book. Ticket price includes one signed book (but you may sign up for more than one!). \n \nNo refunds will be offered on purchased books for this event. If you are unable to attend\, your signed book can be picked up at Hillsdale General Store. \nCLICK HERE TO ORDER A TICKET\nAbout Matthew:\nMatthew White is a former ballet dancer\, a noted interior designer\, author\, antiquarian and preservationist. An emeritus board member and former Chairman of Save Venice Inc.\, he lives in the Hudson Valley while working to revitalize the historic hamlet of Hillsdale NY where he owns and operates Hillsdale General Store and HGS Home Chef. It was New York City that pulled him out of the Texas panhandle in 1977\, and it was New York that saved him from a life that stood still. His first book – Italy of my Dreams – The Story of an American Designer’s Real-life Passion for Italian Style was published by Pointed Leaf Press. \nCancellation policy: We do not offer refunds on purchased tickets for this event. If you cannot attend\, your signed copy(s) may be packed up at a later time at Hillsdale General Store.
URL:https://hillsdalegeneralstore.com/event/matthew-white-book-signing-new-york-minute/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251004T110000
DTEND;TZID=America/New_York:20251004T133000
DTSTAMP:20260425T062434
CREATED:20250829T122348Z
LAST-MODIFIED:20250829T122348Z
UID:3628-1759575600-1759584600@hillsdalegeneralstore.com
SUMMARY:Art of the Apple – a Cooking Class with Lee Davenport
DESCRIPTION: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 years. Together\, we’ll create a mouthwatering lineup of both sweet and savory apple dishes that showcase their versatility and flavor. Each student will receive an old-fashioned apple peeler/corer to take home\, as shown in the image above. \nOn the menu:\n\nApple Cheddar Crisps\, a perfect balance of sharp cheese and tender fruit wrapped in a golden\, crispy bite. We’ll also bake a stunning…\nInvisible Apple Cake\, where layers of thinly sliced apples melt into a light\, custardy batter. Next up is a classic…\nBavarian Apple Tart—which is like the best butter cookie\, cheesecake and apple pie all wrapped up in one dessert. To finish\, we’ll stir up a batch of luscious\nCider Caramel Sauce\, perfect for drizzling over desserts or gifting for the holidays.\n\nEach student receives an old-fashioned apple peeler/corer as a gift with this class. Whether you’re an apple enthusiast or just looking for new seasonal favorites\, this class will leave you inspired—and well fed! \n \nCLICK HERE TO ORDER A TICKET\nAbout Lee:\nLee Davenport left NY at the age of 23 and immediately connected her love of food with farming in the Midwest. Signing up to be a worker share member at a CSA farm in Madison sparked many culinary adventures: working farmers’ markets and farm-to-table restaurants\, delivering produce for a collective of organic farms to Chicago area restaurants\, owning a food cart and a jam business\, and serving as farm chef on two different CSA farms. After relocating to Portland\, Oregon to live in an Ecovillage and try her hand at growing food in community\, a cross-country road trip completed the circle with a move back to upstate NY. Here she is connecting with farmers and chefs again in her work at Zinnia’s Dinette and HGS Home Chef. Lee is grateful for the opportunity to share her lifetime experience of creating tasty meals from the freshest local produce. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees get a 10% discount on kitchenware and cookbook purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/art-of-the-apple-a-cooking-class-with-lee-davenport/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250927T110000
DTEND;TZID=America/New_York:20250927T133000
DTSTAMP:20260425T062434
CREATED:20250829T131455Z
LAST-MODIFIED:20250829T131455Z
UID:3634-1758970800-1758979800@hillsdalegeneralstore.com
SUMMARY:Chinese Stir Fry – a Cooking Class with Kian Lam Kho
DESCRIPTION:Stir-frying is the most fundamental cooking technique in Chinese cuisine\, but like with most anything\, one needs to understand the traditions\, tools and techniques for the best result. Most stir-fry dishes contain protein and vegetables that when ladled over plain white rice create a perfectly simple\, balanced one-dish meal. In this demonstration class Kian Lam Kho will share the process and recipes for three classic examples of stir-fry which will be enjoyed after the class. Once you understand the technique you will be able to create an infinite variety of stir-fry dishes to enjoy regularly with family and friends. \nMenu to include:\n\nMoo Goo Gai Pan (Stir-fried Chicken with Mushrooms)\nStir-Fried Fly Heads (Stir-Fried Ground Pork with Garlic Chive Blossoms\nStir-Fried Baby Bok Choy\n\n \nCLICK HERE TO ORDER A TICKET\nThis demonstration class (and lunch!) is limited to just ten people. \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. \nCooking class attendees get a 10% discount on kitchenware and cookbook purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/chinese-stir-fry-a-cooking-class-with-kian-lam-kho/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250920T110000
DTEND;TZID=America/New_York:20250920T133000
DTSTAMP:20260425T062434
CREATED:20250829T120235Z
LAST-MODIFIED:20250829T120235Z
UID:3610-1758366000-1758375000@hillsdalegeneralstore.com
SUMMARY:Autumn Veggie Lasagna - A Hands-On Cooking Class with Kogetsu
DESCRIPTION:It’s time to start fattening ourselves up before the long\, dark New England winter. It’s time for cheesy\, grounding lasagna. In this fun\, hands-on class you will learn how to make two delicious lasagna sauces and prepare beautiful winter veggies anticipating their sojourn between layers of lasagna noodles and ricotta cheese. \nCome to class hungry and make room in your freezer! Besides enjoying lunch after the class\, each participating student will make their OWN lasagna to take home in a beautiful Mrs. Anderson red ceramic lasagna dish (shown in photo) filled with their own lasagna creation. Once home\, it’ll be your choice to freeze it for a later date\, or cook it that night for an easy dinner party. \nTeachings to include:\n\nMarinara Sauce\nBechamel Sauce\nRoasting\, Seasoning and Preparing Seasonal Vegetables\nAnd\, the various virtues of traditional and non-traditional lasagna cheeses\n\n\nCLICK HERE TO BUY A TICKET\nAbout Ko:\nKo is a certified Ayurvedic Practitioner who is passionate about the power of food to heal. After her Ayurvedic Training she spent many years traveling around Europe honing her palate in Spain\, Germany and Italy. From 2021 to 2023 she was the chef at Random Harvest pumping out nourishing soups\, flavorful salads and yummy little meals. Ko has spent the last few years catering for large and small events all through our community and expanding her knowledge of local edible plants and herbs – playing with the bounty that grows all around us. Get ready to taste your way into balanced and flavorful foods. \nThis hands-on cooking class (plus lunch and a full lasagna take-away) is limited to just ten people. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees get a 10% discount on kitchenware and cookbook purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires. \n\n\n\n\n\n\n\n\n 
URL:https://hillsdalegeneralstore.com/event/autumn-veggie-lasagna-a-hands-on-cooking-class-with-kogetsu/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250913T110000
DTEND;TZID=America/New_York:20250913T133000
DTSTAMP:20260425T062434
CREATED:20250804T230750Z
LAST-MODIFIED:20250804T230750Z
UID:3590-1757761200-1757770200@hillsdalegeneralstore.com
SUMMARY:Holding Onto Summer – a Cooking Class with Chef Molly Levine
DESCRIPTION:The few weeks after Labor Day and before the autumn equinox arrives is the best time for late summer produce\, and for cooking it. The manic buzz of summer holiday hosting simmers down\, but the sweetest tomatoes and peppers remain. This is the moment to cook easeful yet impressive dinners for friends. Molly’s class will focus on a single menu that spotlights these late summer offerings prepared with high heat cooking techniques to create impressive dishes without much fuss (Molly’s m.o.). \nJoin Chef Molly Levine in our Hudson Valley/Berkshire kitchen for a culinary learning experience celebrating the zenith of local summer flavor. \nThis demonstration class\, and lunch\, is limited to just ten people. \nMenu to include (subject to change depending on what’s perfectly fresh in the moment):\n\nCanteen flatbreads + marinated charred peppers\nLittleneck clams with oven roasted tomato broth and aioli\n“grilled” eggplant with sherry vinaigrette\nsimple panna cotta with brandied fruit\n\n \nCLICK HERE TO ORDER A TICKET\nAbout Molly:\nMolly Levine is a chef\, restaurant consultant\, event curator\, and local food advocate. Her formative years working at Alice Water’s seminal farm-to table restaurant Chez Panisse\, in Berkeley\, CA defined her unwavering principles in seasonality\, locality\, and sustainability and formed the backbone of her culinary style. She is the owner of Westerly Canteen\, a “sort of restaurant” house in a 1971 airstream in the Hudson Valley. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires. \n\n\n\n\n\n\n\n\n 
URL:https://hillsdalegeneralstore.com/event/holding-onto-summer-a-cooking-class-with-chef-molly-levine/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250830T110000
DTEND;TZID=America/New_York:20250830T133000
DTSTAMP:20260425T062434
CREATED:20250531T145747Z
LAST-MODIFIED:20250531T145747Z
UID:3552-1756551600-1756560600@hillsdalegeneralstore.com
SUMMARY:Hands-on Tortellini – a Cooking Class with Sylvia Becker
DESCRIPTION:What is better on a winter day than a yummy bowl of hand-made stuffed pasta? In this hands-on pasta class Sylvia Becker will teach you the art of making\, filling and shaping your own tortellini. There are different styles of tortellini and the best way to learn is diving in hands first. Sylvia’s class will begin with a demo on how to make a fool-proof pasta dough using two different methods. Next a lesson in how to set up and operate a pasta machine and then we get to the fun part: learning how to stuff and shape different styles of tortellini. Following the learning we will enjoy the fruits of our labor for lunch. \nMenu to include:\n\nMeaty Tortellini in Brodo\nRicotta and Prosciutto Stuffed Tortellini with Sage Butter Sauce\nClassic Cheese Tortellini in Marinara\n\n \nThis hands-on class (plus lunch) is limited to ten people. \nCLICK HERE TO RESERVE A TICKET. \nAbout Sylvia Becker:\nSylvia Becker is an award-winning\, world traveled chef. Having worked in renowned kitchens like Le Cirque NYC and throughout Europe\, the Middle East\, Central America and Asia\, Sylvia has accumulated skills and recipes that show her passion and love for all things food. Appearing on Food Networks “Chopped”\, voted best boutique caterer in “Best of Essex” and appearing in multiple food and wine magazines\, Sylvia thrives on sharing her worldly experiences through food; the universal language connecting people from all walks of life. Sylvia is happily a full-time resident of Columbia County NY and a private chef and caterer for custom\, intimate gatherings. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware and cookbook purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/hands-on-tortellini-a-cooking-class-with-sylvia-becker-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250830T100000
DTEND;TZID=America/New_York:20250830T130000
DTSTAMP:20260425T062435
CREATED:20250714T110231Z
LAST-MODIFIED:20250714T110231Z
UID:3576-1756548000-1756558800@hillsdalegeneralstore.com
SUMMARY:LET’S PARTY! – Dan Pelosi’s Book Launch & Signing for His New Cookbook
DESCRIPTION:To celebrate this hot-off-the-press cookbook\, Dan Pelosi has chosen his new hometown in the Hudson Valley to be the first stop on the LET’S PARTY Book Tour. Dan Pelosi’s first cookbook\, LET’S EAT\, a New York Times best seller\, is now joined by his second—LET’S PARTY\, which debuts on September 2\, 2025. \nJoin us at this world-premiere event by reserving your signed copy(s) now\, to be picked up in person at the Copake Hillsdale Farmer’s Market\, 9140 NY-22\, Hillsdale\, NY\, Saturday\, August 30 between 10am and 1pm. Dan will be there to greet you and sign your book! \nHGS Home Chef\, the region’s premier kitchen shop located in historic Hillsdale\, NY\, is proud to offer copies of the book for purchase at this very special event. Your $37.80 “ticket” to the signing includes the signed book ($35 cover price) plus sales tax. \n \nCLICK HERE TO RESERVE A BOOK/TICKET NOW!\nIf you are traveling from a distance\, we hope you’ll take time to peruse the Copake/Hillsdale Farmer’s Market—among the finest in the Hudson Valley. Only minutes away is the historic hamlet of Hillsdale\, NY\, which offers delightful shops and places to grab a bite. Maps will be available to assist your exploration. We hope you can find time to wander the market and visit our wonderful town! \nDAN PELOSI is the Italian meatball making meatballs behind GrossyPelosi\, the popular Instagram favorite for all things comfort and food. Approachable and tasty\, Dan’s recipes are meant to be shared and celebrated with the ones you love. Dan’s first cookbook\, LET’S EAT\, was an instant New York Times bestseller\, and his Big Italian Sandwich Puzzle is the first-ever deli sandwich jigsaw puzzle (as far as he knows!). Dan is a contributor to New York Times Cooking and appears regularly on Good Morning America. He splits his time between Brooklyn and upstate New York\, but you can always find him online at @grossypelosi. \nCancellation policy: We do not offer refunds on purchased books\, if you cannot come in person to pick up your signed copy(s) on August 30\, it will be held for you at the HGS Home Chef shop in Hillsdale—in store pick-up only (no shipping). Store hours are Wednesday-Sunday\, 10-5. \n 
URL:https://hillsdalegeneralstore.com/event/lets-party-dan-pelosis-book-launch-signing-for-his-new-cookbook/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250823T110000
DTEND;TZID=America/New_York:20250823T133000
DTSTAMP:20260425T062435
CREATED:20250531T143138Z
LAST-MODIFIED:20250531T143138Z
UID:3549-1755946800-1755955800@hillsdalegeneralstore.com
SUMMARY:Tomatoes with Miriam Rubin
DESCRIPTION:Tomatoes fresh from the garden and an expert on growing and cooking them come together for a summer celebration in one of our favorite summer classes. Join tomato expert Miriam Rubin (who wrote a book on tomatoes) in our Hudson Valley/Berkshire kitchen for this seasonal class. We begin with a tomato tasting so you can understand the distinctions of some of Miriam’s favorite varieties\, then the cooking begins as she demonstrates delectable recipes that celebrate this glorious fruit. After the cooking we’ll all have lunch together. \nMiriam will bring a large sampling of tomatoes from her own garden and will answer your questions about how best to use each in the kitchen\, with some serious gardening advice on the side for the advanced or just-starting tomato grower. Keep your notes for your tomato garden in 2026! \nMenu to include:\n\nTomato Parmesan Freeform Tart\nHeirloom Tomato Salad\nBLT “Bruschetta”\nCurried Tomato Soup\n\n \nThis demonstration class (plus lunch) is limited to ten people. \nCLICK HERE TO RESERVE A TICKET.\nAbout Miriam Rubin:\nA graduate of the Culinary Institute of America\, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook\, Grains\, was published in 1995. For nine years\, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades. \nHer work has appeared in Prevention\, Organic Gardening\, Redbook\, Working Woman\, Working Mother and Woman’s Day. She was line-editor for Gil Marks’ Encyclopedia of Jewish Food and has contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink Vol. 2. She’s Americanized several cookbooks and reworked and Americanized British recipes for websites. \nHer book\, Tomatoes\, grew out of a love of planting and devouring a favorite vegetable (fruit). She presented on the book at the Harvest Festival at Monticello and at Beard on Books at the Beard House. Miriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce an annual festival of creative 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-miriam-rubin-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250817T110000
DTEND;TZID=America/New_York:20250817T133000
DTSTAMP:20260425T062435
CREATED:20250531T142928Z
LAST-MODIFIED:20250531T142928Z
UID:3546-1755428400-1755437400@hillsdalegeneralstore.com
SUMMARY:Sicilian Summer with Leah Guadagnoli
DESCRIPTION:Join Leah Guadagnoli of Fancy Feast Supper Club for a Sicilian Summer cooking class utilizing peak produce from our very own Hudson Valley. Chef Leah\, of Italian descent\, spent last summer traveling throughout Sicily and is eager to share what she’s learned with you. Be transported to Italy with a summer feast of panelle\, cavatelli\, caponata and more. Come with an appetite and be prepared to absorb skills you will use for years to come. \nMenu to include:\n\nChickpea Fritter (panelle) – a street food specialty\nHandmade Cavatelli with Pesto\nEggplant Caponata\nStone Fruit Granita\n\n \nThis demonstration class (plus lunch) is limited to ten people. \nCLICK HERE TO RESERVE A TICKET.\nAbout Leah:\nLeah Guadagnoli is an artist\, chef\, and homesteader living in Hillsdale\, NY. She is the founder of Fancy Feast Supper Club\, a creative dinner series that brings people together through homegrown globally inspired vegetarian meals she prepares from her garden with passion\, love\, and a genuine curiosity for the overlapping flavors and techniques our expansive universe has to offer. Through extensive research and an ethically conscious appreciation of other cultures through food\, her goal is to celebrate our commonalities and unique differences to form connections and better understand the world we share. When she’s not busy in the kitchen\, you can find her working in the studio making abstract sculptural paintings she’s been exhibiting internationally over the past decade or tending to her garden with the company of her beloved flock of chickens. \nCancellation policy: We do not offer refunds on purchased tickets. \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 an annual festival of creative 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/sicilian-summer-with-leah-guadagnoli/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250816T110000
DTEND;TZID=America/New_York:20250816T133000
DTSTAMP:20260425T062435
CREATED:20250531T142543Z
LAST-MODIFIED:20250531T142543Z
UID:3543-1755342000-1755351000@hillsdalegeneralstore.com
SUMMARY:Summer CSA with Lee Davenport
DESCRIPTION:If you take part in CSA shares (and you should)\, do you ever wonder how you’ll use everything in that weekly box? For those who don’t know\, CSA stands for Community Supported Agriculture where you subscribe in winter for spring\, summer and fall produce from your favorite nearby farm. \nIn this class Lee Davenport partners with MX Morningstar Farm to celebrate vibrant summer cooking. Together\, we’ll unpack this height-of-season CSA share and explore how to compose beautiful\, nourishing dishes\, including chilled soup and grain bowls that highlight whole grains\, bright dressings\, protein add-ins\, and produce-driven toppings. Along the way Lee will explain how to make the most of every CSA share with techniques that use and preserve every stem\, leaf\, and peel to reduce waste and elevate flavor. \nOnce we’ve created an invented-on-the-spot menu\, atendees will cook and eat together. Join us for this midsummer celebration (the second in a series). You’ll want to come back again as the rhythm of changing season offers new inspiration to your kitchen. \n \nThis hands-on workshop is limited to ten people and will be followed by lunch. \nCLICK HERE TO RESERVE A TICKET. \nAbout Lee Davenport:\nLee Davenport left NY at the age of 23 and immediately connected her love of food with farming in the Midwest. Signing up to be a worker share member at a CSA farm in Madison sparked many culinary adventures: working farmers’ markets and farm-to-table restaurants\, delivering produce for a collective of organic farms to Chicago area restaurants\, owning a food cart and a jam business\, and serving as farm chef on two different CSA farms. After relocating to Portland\, Oregon to live in an Ecovillage and try her hand at growing food in community\, a cross-country road trip completed the circle with a move back to upstate NY. Here she is connecting with farmers and chefs again in her work at Zinnia’s Dinette and HGS Home Chef. Lee is grateful for the opportunity to share her lifetime experience of creating tasty meals from the freshest local produce. \nAbout MX Morningstar Farm:\nMX Morningstar Farm\, established in 2014\, is a vegetable farm on 30 acres in the in the heart of Claverack\, NY. They are dedicated to bringing the highest quality produce to local customers. Through their farm store\, CSA and restaurant customers they serve the communities of Eastern New York\, Western Connecticut\, New York City\, and the Berkshires with a wide variety of crops. MX Morningstar Farm believes that managing a farm in a holistic and balanced way improves the flavor and productivity of the food grown\, benefitting the community and society as a whole. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce an annual festival of creative 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-csa-with-lee-davenport/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250809T110000
DTEND;TZID=America/New_York:20250809T133000
DTSTAMP:20260425T062435
CREATED:20250531T142306Z
LAST-MODIFIED:20250531T142306Z
UID:3540-1754737200-1754746200@hillsdalegeneralstore.com
SUMMARY:Oodles of Chinese Noodles\, a Cooking Class with Kian Lam Kho
DESCRIPTION:Whether or not Marco Polo brought pasta back from China\, one thing’s for sure—he would have encountered a wide world of noodles on his travels. From street stalls to family kitchens\, noodle dishes are everywhere in China\, and made with everything from wheat to rice flour. In this demonstration class you will learn how to make three delicious regional noodle dishes perfect for warm weather. We’ll explore the unique ingredients and techniques behind each dish and talk about what makes them special in their corner of China. By the end of class\, you’ll have the skills and confidence to recreate these slurp-worthy favorites in your own kitchen. \nMenu to include:\n\nBeijing ZhaJiang Noodles\nYunnan Cold Spicy Rice Noodles\nStir-Fried Soy Sauce Noodles\n\n \nThis demonstration class (plus lunch) is limited to ten people. \nCLICK HERE TO RESERVE 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. \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 an annual festival of creative 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/oodles-of-chinese-noodles-a-cooking-class-with-kian-lam-kho/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250803T110000
DTEND;TZID=America/New_York:20250803T133000
DTSTAMP:20260425T062435
CREATED:20250531T142043Z
LAST-MODIFIED:20250531T142043Z
UID:3536-1754218800-1754227800@hillsdalegeneralstore.com
SUMMARY:Summer Sunday Brunch\, a Cooking Class with David Wurth
DESCRIPTION:If David Wurth is known for one thing\, it is his masterful use of seasonal ingredients. It’s little wonder that there were lines out the door to his beloved eatery CrossRoads Food Shop \,which he ran for a decade. In this culinary class (limited to just eight people) chef David will share his skills to create a Summer Sunday Brunch held in our upstairs kitchen and adjoining dining room. There will be coffee and Mimosas to start and as the kitchen gets going you might even help him make a dish or two. \nSunday Brunch Menu will include:\n\nBrined Baked Bluefish\nSpoonbread with Fresh Corn & Oven Dried Tomatoes\nCold Poached Eggs\nScallion Flatbread\n\n \nThis cooking class\, plus brunch\, is limited to EIGHT people. \nCLICK HERE TO RESERVE A TICKET. \nAbout David Wurth\nChef David Wurth began cooking long ago as part of the family team that assembled meals for evening dinner. Everybody helped a little. He vividly recalls helping his mother make a salad where he learned that the technique of tearing the lettuce leaves instead of cutting them with a knife made for a better tasting salad. He also recalls learning that after slicing a cucumber for the salad there is left a small nub at the end the salad maker gets to eat as a special only-for-the-cook treat. Secrets and special treats—well that was intriguing enough to open the door to spend more time in the kitchen. Later\, there were professional stops in Martha’s Vineyard and Philadelphia and New York City\, and then Philmont\, NY. Most recently he was the chef/owner of CrossRoads Food Shop in Hillsdale NY\, where he famously made egg sandwiches\, pancakes\, baked goods\, pickles and sandwiches for a full decade of Hudson Valley deliciousness while using seasonal ingredients grown by his local farmer friends. \nCancellation policy: We do not offer refunds on purchased tickets. \nClass attendees receive 10% discount on kitchenware and cookbook purchases on class day. \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 an annual festival of creative 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-sunday-brunch-a-cooking-class-with-david-wurth/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250802T110000
DTEND;TZID=America/New_York:20250802T133000
DTSTAMP:20260425T062435
CREATED:20250531T141759Z
LAST-MODIFIED:20250701T211442Z
UID:3533-1754132400-1754141400@hillsdalegeneralstore.com
SUMMARY:Cold Canning with Bruce Weinstein & Mark Scarbrough
DESCRIPTION:Cold canning is a brilliantly simple and delicious way to preserve the best peak-of season produce without the headache of traditional hot water processing. Whether you’re canning for convenience\, frugality\, or fun\, Bruce and Mark’s small-batch recipes are simple to make and can be safely stored for months or even years in your refrigerator or freezer. Join us for this hands-on workshop celebrating Bruce and Mark’s latest cookbook COLD CANNING. Everyone will gain hands-on experience and will taste and take away little jars. PLUS\, all students will receive a signed copy of their beautiful new cookbook. \nTo be made in class:\n\nThree Jams: Kiwi jam\, Apricot Gochujang Jam\, and Cherry Pie Jam\nThree Chutneys: Spiced Plum Chutney\, Hot Tomato Chutney\, and Pineapple Chili Chutney\nThree Relishes: Carrot Ginger Relish\, Sweet Corn Relish\, and English Piccalilli (a cauliflower relish)\n\n \nThis demonstration class\, plus tastings and take-aways\, is limited to ten people. \nCLICK HERE TO RESERVE A TICKET.\nAbout Bruce & Mark\nBruce Weinstein and Mark Scarbrough are a cooking-writing duo with lots (and we mean lots) of creative energy. They’ve written over thirty-five cookbooks\, teach all over the country\, write for newspapers\, appear on television\, and love great food. You’ll find their class chock full of essential tips while learning hands-on. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce an annual festival of creative workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires. \n\n\n\n\n\n\n\n\n 
URL:https://hillsdalegeneralstore.com/event/cold-canning-with-bruce-weinstein-mark-scarbrough/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250719T110000
DTEND;TZID=America/New_York:20250719T133000
DTSTAMP:20260425T062435
CREATED:20250531T141515Z
LAST-MODIFIED:20250531T141515Z
UID:3530-1752922800-1752931800@hillsdalegeneralstore.com
SUMMARY:South of France Summer Drinks + Small Bites with Tess Kelly
DESCRIPTION:The Berkshires and Hudson Valley are heavenly this time of year\, but sometimes it’s nice to have a virtual escape. Join Tess Kelly as she takes us on a Mediterranean culinary excursion while demonstrating some truly scrumptious small bites to have with your bright and breezy summer cocktail. Tess will make two perfect summer drinks – and lots of yummy appetizers. You will sip and eat everything Tess makes and leave transported and inspired. \nBesides the drinks\, you will learn to make:\n\nTuna & White Bean Salad on Endive Spears\nWalnut & Sun-Dried Tomato Pesto Tartines\nSmoked Trout with Crème Fraîche & Pickled Onions on Pumpernickel Canapés\nWasabi Deviled Eggs Garnished with Pea Shoots\nAperol Spritz and Negroni Sbagliato\n\n \nThis demonstration class (plus plentiful bites and a drink) is limited to 10 people. \nCLICK HERE TO RESERVE 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 her cooking and baking classes. She teaches both private and public workshops in New York\, and in France. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce an annual festival of creative 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-drinks-small-bites-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250712T110000
DTEND;TZID=America/New_York:20250712T133000
DTSTAMP:20260425T062435
CREATED:20250531T141227Z
LAST-MODIFIED:20250531T141227Z
UID:3527-1752318000-1752327000@hillsdalegeneralstore.com
SUMMARY:Summer Night Chinese Fare - a Cooking Class with Kian Lam Kho
DESCRIPTION:Fresh\, Grilled & Chilled… As the summer heat rolls in\, it’s time to keep your meals light\, refreshing\, and full of flavor. This class is all about creating a vibrant Chinese-inspired menu that’s perfect for warm weather gatherings. Drawing from regional Chinese traditions\, you’ll learn to prepare a delicious spread of cold and grilled dishes. Not only will this menu be perfect for summer night dinner\, but it will also be perfect for a laid back garden party or elegant picnic. We’ll walk you through each recipe step by step\, explore the cooking techniques behind them\, and dive into the regional roots of these dishes. By the end of class\, you’ll have a complete summer menu that’s easy to prepare\, a joy to share\, and guaranteed to impress. \nMenu to include:\n\nNapa Cabbage and Radish Salad\nLemongrass Grilled Chicken\nCold Sesame Noodles\n\n \nThis demonstration class (plus lunch) is limited to ten people. \nCLICK HERE TO RESERVE 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. \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 an annual festival of creative 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-night-chinese-fare-a-cooking-class-with-kian-lam-kho/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250628T110000
DTEND;TZID=America/New_York:20250628T133000
DTSTAMP:20260425T062435
CREATED:20250208T124015Z
LAST-MODIFIED:20250226T110320Z
UID:3458-1751108400-1751117400@hillsdalegeneralstore.com
SUMMARY:Demystifying 'Alternative' Flours: Hands-on Cooking Class with Hannah Wong
DESCRIPTION:Join Chef Hannah Wong as she shares how to use and create delicious recipes with gluten-free flours such as potato starch\, rice flour\, and glutinous rice flour (aka sweet rice flour). Hannah will give a quick overview on the functions and properties of each and focus on preparing different Asian dishes utilizing these ingredients. \nStudents will have the opportunity to be hands-on in preparing and cooking ingredients\, learn new techniques to diversify their home-cooking skillset\, and enjoy a bountiful lunch together to celebrate their hard work. We hope to see you in our Hudson Valley/Berkshires kitchen for this hands-on class with Hannah. \nMenu to include:\n\nBánh xèo – Vietnamese turmeric rice pancakes with shrimp\, pickles\, lettuce and herbs (non-shellfish option available)\nHomemade Korean rice cakes – prepared cacio e pepe style\nVegetable tempura – assorted winter vegetables lightly fried\n\n \nCLICK HERE TO ORDER A TICKET\nThis hands-on workshop\, plus lunch\, is limited to ten people. \nAbout Hannah Wong:\nA graduate of Williams College and a Fulbright scholar\, Hannah Wong began cooking professionally in 2012 after working in academic publishing. She has worked at renowned restaurants including Daniel Boulud’s db Bistro moderne\, Gramercy Tavern\, and Battersby\, while also doing stints in private events and catering (and winning Chopped on the Food Network!). After helping restaurateur Yen Ngo open Van Ða\, a modern Vietnamese restaurant in the East Village\, Hannah moved to upstate New York in 2021 to serve as the opening executive chef of The Aviary and Morningbird. She is now chef/owner of Haema Hospitality\, a new events and pop up business inspired by Asian street food cultures. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/demystifying-alternative-flours-hands-on-cooking-class-with-hannah-wong/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250621T110000
DTEND;TZID=America/New_York:20250621T133000
DTSTAMP:20260425T062435
CREATED:20250505T185729Z
LAST-MODIFIED:20250505T185729Z
UID:3514-1750503600-1750512600@hillsdalegeneralstore.com
SUMMARY:Salad Theory: Think Outside the CSA Box with Lee Davenport & MX Morningstar
DESCRIPTION:Did you sign up for a CSA share (Community Supported Agriculture) in the doldrums of winter\, anticipating the bounty of local farms only to wonder what to do with so much lettuce in these early days of spring? The excitement of those first boxes can often be tempered when seasonality becomes all too real. Learning how to really use this food wisely and deliciously\, while expanding your ability to create great meals in the moment is key. But how? \nIn this hands-on class (the first in a seasonal series) Lee Davenport partners with MX Morningstar Farm\, whose glorious CSA boxes will be cracked open as the class begins. Lee will show how to be nimble in the kitchen\, teaching how ingredients that feel limited can expand into limitless possibilities. Maximizing the flavors of the available produce with basic pantry items while considering the usefulness and storage potential of all the alluring ingredients to avoid waste is an important part of the game. Once a clear menu has been forged all hands will help prepare the meal enhanced by several salad dressings including Smoked Tea Vinaigrette and Farm Fresh Ranch. Lee will share her Salad Theory as we co-create delectable salads – using skills not only for spring\, but extending to all seasons\, opening up your mind as well as the CSA box possibilities as our beloved local farms expand their offerings. \nDiscussed in this class will be ways to preserve and utilize everything in the box through freezing\, drying and making quick condiments like herb sale and refrigerator pickles that keep the overwhelm at bay while setting you up for a whole CSA season of mouthwatering meals. \nThis hands-on workshop is limited to ten people and will be followed by lunch. \nCLICK HERE TO ORDER A TICKET.\nAbout Lee:\nLee Davenport left NY at the age of 23 and immediately connected her love of food with farming in the Midwest. Signing up to be a worker share member at a CSA farm in Madison sparked many culinary adventures: working farmers’ markets and farm-to-table restaurants\, delivering produce for a collective of organic farms to Chicago area restaurants\, owning a food cart and a jam business\, and serving as farm chef on two different CSA farms. After relocating to Portland\, Oregon to live in an Ecovillage and try her hand at growing food in community\, a cross-country road trip completed the circle with a move back to upstate NY. Here she is connecting with farmers and chefs again in her work at Zinnia’s Dinette and HGS Home Chef. Lee is grateful for the opportunity to share her lifetime experience of creating tasty meals from the freshest local produce. \nAbout MX Morningstar Farm:\nMX Morningstar Farm\, established in 2014\, is a vegetable farm on 30 acres in the in the heart of Claverack\, NY. They are dedicated to bringing the highest quality produce to local customers. Through their farm store\, CSA and restaurant customers they serve the communities of Eastern New York\, Western Connecticut\, New York City\, and the Berkshires with a wide variety of crops. MX Morningstar Farm believes that managing a farm in a holistic and balanced way improves the flavor and productivity of the food grown\, benefitting the community and society as a whole. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware and cookbook purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/salad-theory-think-outside-the-csa-box-with-lee-davenport-mx-morningstar/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250607T110000
DTEND;TZID=America/New_York:20250607T133000
DTSTAMP:20260425T062435
CREATED:20250422T180855Z
LAST-MODIFIED:20250422T180855Z
UID:3507-1749294000-1749303000@hillsdalegeneralstore.com
SUMMARY:Springtime Strawberry Social\, with Miriam Rubin
DESCRIPTION:June is strawberry month in the Hudson Valley\, so let’s celebrate with an old-fashioned Strawberry Social. In this demonstration class\, chef Miriam will prepare a glorious (but easy) one-bowl strawberry shortcake. The tender cake will be generously topped with juicy sugared strawberries and mounds of fresh whipped cream. Also on the menu will be a strawberry galette in a flaky cornmeal crust and a surprising strawberry salad with mint and spice. All very good things that will wake up your winter weary tastebuds. \nMenu to include:\n\nStrawberry Shortcake with Sugared Berries and Cream\nStrawberry Galette in a Cornmeal Crust\nStrawberry Salad with Pomegranate Molasses and Mint\n\n \nCLICK HERE TO ORDER A TICKET\nAbout Miriam Rubin:\nA graduate of the Culinary Institute of America\, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook\, Grains\, was published in 1995. For nine years\, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades. \nHer work has appeared in Prevention\, Organic Gardening\, Redbook\, Working Woman\, Working Mother and Woman’s Day. She was line-editor for Gil Marks’ Encyclopedia of Jewish Food and has contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink Vol. 2. She’s Americanized several cookbooks and reworked and Americanized British recipes for websites. \nHer book\, Tomatoes\, grew out of a love of planting and devouring a favorite vegetable (fruit). She presented on the book at the Harvest Festival at Monticello and at Beard on Books at the Beard House. Miriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania. \nThis demonstration class including eating and is limited to ten people. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/springtime-strawberry-social-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250531T110000
DTEND;TZID=America/New_York:20250531T133000
DTSTAMP:20260425T062435
CREATED:20250422T181317Z
LAST-MODIFIED:20250422T181317Z
UID:3510-1748689200-1748698200@hillsdalegeneralstore.com
SUMMARY:Sesame: Global Recipes + Stories of an Ancient Seed\, with Rachel Simons
DESCRIPTION:Cookbook author and co-founder of Seed + Mill\, Rachel Simons will be joining us in a special cooking class in celebration of her hot-off-the-press debut cookbook\, Sesame: Global Recipes + Stories of an Ancient Seed. Designed to inspire you to use more nutrition-packed sesame in your cooking – whether it’s tahini\, sesame oil or seeds – this class will be educational\, delicious and so much fun. Rachel is excited to answer all of your questions as she prepares some of her favorite recipes from the book while honoring the long history of this incredibly versatile ingredient. Each student will take home a signed copy of Rachel’s book. \nClass Menu to include:\n\nFull Loaded Tahini Granola\nWhipped Feta\, Pistachio & Tahini Dip\nMarmalade Arctic Char with Soba Noodles\nJapanese Cabbage Salad with a Creamy Miso Tahini Sauce\nHalva & Tahini Rocky Road\n\n \nCLICK HERE TO ORDER A TICKET\nAbout Rachel Simons:\nRachel Simons is the founder of Seed+Mill\, the first store devoted to sesame products in the United States. Their high-quality tahini and halva are favorites of chefs and home cooks alike and are carried in over 1700 stores\, including Whole Foods Markets\, Sprouts\, and beloved specialty stores across the U.S. Seed+Mill has been featured in Forbes\, The New York Times\, Food52\, Bon Appétit\, and more. Rachel was born in Australia\, but now lives in New York with her family and beloved Dachshund\, who is partial to tahini too! \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/sesame-global-recipes-stories-of-an-ancient-seed-with-rachel-simons/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250517T110000
DTEND;TZID=America/New_York:20250517T133000
DTSTAMP:20260425T062435
CREATED:20250208T125647Z
LAST-MODIFIED:20250208T125647Z
UID:3464-1747479600-1747488600@hillsdalegeneralstore.com
SUMMARY:Chicken Kiev Springtime Menu with Lou Jones
DESCRIPTION:Chef Lou Jones is back from England to teach a new class featuring a beautiful spring menu that you’ll want to repeat at home for guests. The main course in this Three-Course demonstration class will be Chicken Kiev. As a classically trained chef with decades of experience you can expect in Lou’s class to be getting each dish fully realized by employing proper\, time-tested techniques that will create the most delicious results. Join Chef Lou in our Hudson Valley/Berkshires kitchen for this very special cooking class. \nClass menu will include:\n–Curly Kale Salad- massaged curly kale\, toasted pine nuts\, dried cranberries\, parmesan\, and creamy rhubarb vinaigrette\n–Chicken Kiev – Pan fried breadcrumbed chicken breast\, stuffed with garlic butter \n–Fresh pea purée\n–Glazed carrots\n–Apple-Crisp Tart – served with Orange Sabayon & Raspberry Coulis \n \nCLICK HERE TO ORDER A TICKET\nThis demonstration class\, plus lunch\, is limited to 10 people. \nAbout Lou Jones:\nLou Jones has been a professional chef for 40+ years. While he has a broad repertoire in the culinary arts\, his favorite discipline is pastry. Recently\, he has established an artisan bakery\, complete with a wood fired brick bread oven\, which supplies local businesses and Farmer’s markets with a variety of fresh baked goods. \nLou is a former Associate Professor (teaching in The Escoffier Restaurant\, now The Bocuse) and an Associate Dean of the Culinary Institute of America. During this time he co-authored the award winning “Bistros and Brasseries” with his colleague John Fischer. \nHe has achieved many accolades which include: National Chef of the Year Great Britain\, Gold Medalist at both The Culinary Olympics\, Frankfurt and the Culinary World Cup\, Luxembourg. He was also mentioned in the Queen’s New Years Honours List and Made an MBE for his services to the Culinary Arts. He lives with his wife Angela and their two children in Gallatin\, NY and runs an artisanal bakery called BritBreads. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware and cookbook purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/chicken-kiev-springtime-menu-with-lou-jones/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250511T110000
DTEND;TZID=America/New_York:20250511T133000
DTSTAMP:20260425T062436
CREATED:20250314T165150Z
LAST-MODIFIED:20250314T165150Z
UID:3486-1746961200-1746970200@hillsdalegeneralstore.com
SUMMARY:Pizza Fundamentals: Techniques & Tools for Home Pizzaiolo with Rafi Bildner
DESCRIPTION:Can a household kitchen produce world-class pizza? Yes! Once you learn the basics. \nJoin Pizzaiolo Rafi Bildner\, the Hilltown Hot Pie chef\, as he shares the fundamentals of perfect pizza making. In this hands-on workshop Rafi will focus on dough production\, fermentation basics (with an overview of sourdough/naturally leavened pizza doughs and traditional yeasted styles)\, stretching and topping styles\, baking techniques and how to make simply delicious pizza. \nFrom higher temperature Neapolitan applications in the many portable ovens that are now available to the home user\, to baking steels and stones\, and classic sheet pan methods in traditional ovens\, there are countless ways to produce perfect pizza at home\, and we’ll go through each of these methods during our time together. Students will come out of this class with an overview of baking styles and techniques\, a recipe for home dough production (and some sourdough starter to take with)\, and a foundation on which to continue explore making pizza at home. \nMenu to include:\n\nSicilian-Style Pan Pizza with a decadent vodka sauce.\nBerkshire Forest Spring Pizza with ramp pesto\, spring peas\, chives\, and burrata.\nClassic Pizza Margherita with plum tomato sauce\, fior di latte\, fresh basil\, finished with Grana Padano.\n\n \nThis demonstration class (plus lunch!) is limited to ten people. \nClick here to reserve a ticket.\nAbout Rafi:\nRafi Bildner is the chef\, pizzaiolo and proprietor of Hilltown\, a previously nomadic mobile wood-fired pizza operation roaming the Berkshires and Hudson Valley (called Hilltown Hot Pies)\, and now\, a SOON TO OPEN brick & mortar restaurant in Egremont\, MA. After years of pop-ups at farms and in fields\, other restaurant kitchens and rural venues all over the region\, Rafi purchased the old John Andrews restaurant property just down Route 23 over the border in Massachusetts\, and is currently completing a major renovation to restore this 1790s farmhouse restaurant and transform it into a destination for wood-fired naturally leavened pizza\, and a place for connecting with the Berkshire landscape and the local food system. Plans for the property include a robust veggie garden and small farm program. A major part of the Hilltown mission is to collaborate with local farmers and producers to create pizzas that are canvasses for the agricultural bounty of the Berkshires region. Rafi’s cooking and pizza making have been gaining a loyal following in the region and beyond for the last six years\, and Hilltown Hot Pies has received acclaim in the New York Times\, Eater (which featured it as a must-visit culinary destination in 2022)\, and the legendary restaurant critic and food writer (and local community member) Ruth Reichl named Hilltown as one of the restaurant openings she is most looking forward to. Outside of his pizza life\, Rafi has worked as a political consultant and campaign manager on local and national elections\, an adventure travel guide around the world\, and has worked as a veggie farmer all over New England. He graduated from Yale University where he studied US food and agriculture policy and rural development\, and prior to that\, he studied French pastry and cuisine at Le Cordon Bleu Ottawa Culinary Arts Institute in Ottawa\, Canada. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware and cookbook purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/pizza-fundamentals-techniques-tools-for-home-pizzaiolo-with-rafi-bildner/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250511T103000
DTEND;TZID=America/New_York:20250511T130000
DTSTAMP:20260425T062436
CREATED:20250314T164911Z
LAST-MODIFIED:20250314T164911Z
UID:3483-1746959400-1746968400@hillsdalegeneralstore.com
SUMMARY:Mother’s Day Sunday Brunch Workshop with Chef David Wurth
DESCRIPTION:If there’s one thing you can say about David Wurth’s food\, it would be SEASONAL. Every dish he created for his beloved eatery CrossRoads Food Shop was centered on what was available from local farmers\, and how he could express those flavors in the menu of the day. Announcing the first in a quarterly series of seasonal workshops followed be a delicious Sunday brunch with the chef\, these hands-on workshops will take place in our lovely upstairs kitchen and enjoyed together in the adjoining dining room. Fingers crossed that the early spring weather will include days warm enough to produce some fresh from-the-field local ingredients. If not\, we will Think Spring and improvise! \nMenu to include:\n\nEarly Spring Salad with Poached Eggs\, Dill & Parmesan Biscuit Croutons\nScrambled Eggs and Bacon Hush Puppies with Romesco\nSalt Cod and Potato Frittata\nCoffee\nMimosas\n\n \nClick here to reserve a ticket.\nThis hands-on workshop (plus Brunch) will be limited to EIGHT people. \nAbout David Wurth\nChef David Wurth began cooking long ago as part of the family team that assembled meals for evening dinner. Everybody helped a little. He vividly recalls helping his mother make a salad where he learned that the technique of tearing the lettuce leaves instead of cutting them with a knife made for a better tasting salad. He also recalls learning that after slicing a cucumber for the salad there is left a small nub at the end the salad maker gets to eat as a special only-for-the-cook treat. Secrets and special treats—well that was intriguing enough to open the door to spend more time in the kitchen. Later\, there were professional stops in Martha’s Vineyard and Philadelphia and New York City\, and then Philmont\, NY. Most recently he was the chef/owner of CrossRoads Food Shop in Hillsdale NY\, where he famously made egg sandwiches\, pancakes\, baked goods\, pickles and sandwiches for a full decade of Hudson Valley deliciousness while using seasonal ingredients grown by his local farmer friends. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware and cookbook purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/mothers-day-sunday-brunch-workshop-with-chef-david-wurth/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250510T143000
DTEND;TZID=America/New_York:20250510T160000
DTSTAMP:20260425T062436
CREATED:20250314T164639Z
LAST-MODIFIED:20250314T164639Z
UID:3480-1746887400-1746892800@hillsdalegeneralstore.com
SUMMARY:At Home in the Whole Food Kitchen: Book Event w/Amy Chaplin & Tamar Adler
DESCRIPTION:Author chat and book signing with Amy Chaplin and Tamar Adler\, followed by tea and treats. Celebrating the just-out\, 10th Anniversary Edition of Amy Chaplin’s James Beard award-winning cookbook\, “At Home in the Whole Food Kitchen\,” Amy will be in conversation with her friend\, cookbook author Tamar Adler\, for an inciteful culinary sharing. Each attendee will receive a signed copy of the new edition book and both authors will be available to sign additional copies of their renowned cookbooks following the talk. \n \nLimited to 25 people. \nClick here to reserve a ticket.\nAbout Amy:\nAmy Chaplin is a two-time James Beard Award–winning cookbook author\, vegetarian chef\, recipe developer\, and teacher. She has more than three decades of experience working in food globally. Amy’s approach to cooking is inspired by nature and the healing benefits of whole-food ingredients. Her recipes have been featured in T Magazine\, the Wall Street Journal\, the Washington Post\, and Vogue\, among other publications. A native of Australia\, Amy now resides in the Hudson River Valley with her family. \nAbout Tamar:\nTamar Adler is the James Beard and IACP Award–winning author of An Everlasting Meal; Something Old\, Something New; and the bestselling The Everlasting Meal Cookbook. She is a contributing editor at Vogue and has been a New York Times Magazine columnist. She has cooked at Chez Panisse\, and lives in Hudson\, New York. \nCancellation policy: We do not offer refunds on purchased tickets. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/at-home-in-the-whole-food-kitchen-book-event-w-amy-chaplin-tamar-adler/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250510T110000
DTEND;TZID=America/New_York:20250510T133000
DTSTAMP:20260425T062436
CREATED:20250314T165428Z
LAST-MODIFIED:20250314T165428Z
UID:3489-1746874800-1746883800@hillsdalegeneralstore.com
SUMMARY:Pasta Is a Year-Round Sport\, with Dan Pelosi
DESCRIPTION:After a long\, cold Fall and Winter of eating lots of meaty and cheesy pasta recipes\, it’s time to\, well\, keep eating pasta! In this class\, cookbook author Dan Pelosi will teach you to cook three different recipes that all embrace pasta’s lesser-known seasons: Spring and Summer. The recipes taught in this class will help you embrace produce available at your local farmer’s market. You will leave feeling confident to make these dishes again\, or riff on them to make them your own. With easy to find ingredients\, approachable cooking instruction\, and thoughtful techniques\, this class is for home cooks of any level. Bring your mom! Bring your sister! Let’s make a mess and welcome the Spring harvest together! \nMenu to include:\n\nSpaghetti Al Limone\nHerb Butter Pasta\nSurprise Pasta (to be revealed in the class!)\n\n \nThis demonstration class (plus lunch) is limited to ten people. \nClick here to reserve a ticket.\nAbout Dan:\nDan Pelosi is the Italian-American meatball-making-meatballs behind GrossyPelosi\, the popular Instagram favorite for all things food\, comfort\, and lifestyle. Approachable and tasty\, Dan’s dishes are meant to be shared with the ones you love. Dan is the author of the New York Times bestselling cookbook Let’s Eat (2023) and regularly contributes recipes to New York Times Cooking. He splits his time between Brooklyn and Upstate New York\, and you can always find him online at danpelosi.com or @grossypelosi on social media. \nCancellation policy: We do not offer refunds on purchased tickets. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/pasta-is-a-year-round-sport-with-dan-pelosi/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250503T110000
DTEND;TZID=America/New_York:20250503T133000
DTSTAMP:20260425T062436
CREATED:20250208T124255Z
LAST-MODIFIED:20250208T124255Z
UID:3461-1746270000-1746279000@hillsdalegeneralstore.com
SUMMARY:I heard you were coming so I baked a cake! with Miriam Rubin
DESCRIPTION:When company comes\, especially last minute\, we might panic not knowing how best to host them. A homemade cake would be lovely (you may ponder) but who has the time? You do. Chef Miriam will demo three quick cakes that are as uncomplicated as they are delicious. Served with a made-in-minutes sauce or freshly whipped cream\, each is a fantastic treat. Your guests will love you. \nIncluded in the class will be a delightfully dense pound cake\, crunchy with vanilla sugar\, needing no fancy mixing\, a simple cinnamon coffee cake that’s served warm from the pan\, and for very special last-minute occasions\, a flourless chocolate almond cake that comes together in minutes. Serve it with a cloud of freshly whipped cream and everyone will swoon. Miriam will also share two sauces you’ll want to have in your back pocket. \nClass menu to include:\n\nDouble Vanilla Pound Cake\nCinnamon-Walnut Pan Cake\nDeep-Chocolate and Almond Flourless Cake (gluten-free)\nBlueberry-Raspberry Sauce\nSuperb Chocolate Sauce\n\n \nCLICK HERE TO ORDER A TICKET\nThis demonstration class (plus cake) is limited to ten people. \nAbout Miriam Rubin:\nA graduate of the Culinary Institute of America\, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook\, Grains\, was published in 1995. For nine years\, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades. \nHer work has appeared in Prevention\, Organic Gardening\, Redbook\, Working Woman\, Working Mother and Woman’s Day. She was line-editor for Gil Marks’ Encyclopedia of Jewish Food and has contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink Vol. 2. She’s Americanized several cookbooks and reworked and Americanized British recipes for websites. \nHer book\, Tomatoes\, grew out of a love of planting and devouring a favorite vegetable (fruit). She presented on the book at the Harvest Festival at Monticello and at Beard on Books at the Beard House. Miriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware and cookbook purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/i-heard-you-were-coming-so-i-baked-a-cake-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
END:VCALENDAR