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DTSTART;TZID=America/New_York:20250517T110000
DTEND;TZID=America/New_York:20250517T133000
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CREATED:20250208T125647Z
LAST-MODIFIED:20250208T125647Z
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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:20260427T075110
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:20260427T075110
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:20260427T075110
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:20260427T075110
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:20260427T075110
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
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250419T110000
DTEND;TZID=America/New_York:20250419T133000
DTSTAMP:20260427T075110
CREATED:20250208T123727Z
LAST-MODIFIED:20250208T123727Z
UID:3455-1745060400-1745069400@hillsdalegeneralstore.com
SUMMARY:Pierogies\, Pelmeni & Other Eastern European Favorites with Oleg Shcherbakov
DESCRIPTION:Join Chef Oleg Shcherbakov in his hands-on workshop as he teaches us how to make delectable Eastern European favorites including Pierogies and Pelmeni. You’ll learn the secrets are you make the savory dumplings so beloved in native Eastern European cuisine. Following the hands-on class\, you’ll enjoy lunch together\, finishing with a Russian Apple Cake pulled warm from the oven topped with ice cream. Join Chef Oleg in our Hudson Valley/Berkshires kitchen as he brings these authentic dishes to life for you. \nClass menu will include:\n\nVareniki – Hand Made Potato Pierogies\, served with sauteed mixed mushrooms\, onions and herbs.\nPelmeni – Eastern European Hand Made Beef Stuffed Raviolis\, served with butter\, sour cream\, topped with fresh dill.\nSharlotka – traditional Russian Apple Cake\, served warm\, topped with vanilla ice cream.\n\n \nCLICK HERE TO ORDER A TICKET\nThis hands-on workshop will be followed by lunch and 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 – https://www.authentic-eats.com/ . 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. \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/pierogies-pelmeni-other-eastern-european-favorites-with-oleg-shcherbakov/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250418T140000
DTEND;TZID=America/New_York:20250418T153000
DTSTAMP:20260427T075110
CREATED:20250208T115858Z
LAST-MODIFIED:20250208T115858Z
UID:3453-1744984800-1744990200@hillsdalegeneralstore.com
SUMMARY:Hands-on Knife Skills with Chef Bernard Janssen (Afternoon Session)
DESCRIPTION:Note: This class is being offered twice\, at 11 AM and again at 2 PM\, on April 18. \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 some of 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 \nThis hands-on workshop limited to ten people. \nCLICK HERE TO ORDER A TICKET\nAbout Chef 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. \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-knife-skills-with-chef-bernard-janssen-afternoon-session/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250418T110000
DTEND;TZID=America/New_York:20250418T123000
DTSTAMP:20260427T075110
CREATED:20250208T115312Z
LAST-MODIFIED:20250208T115312Z
UID:3450-1744974000-1744979400@hillsdalegeneralstore.com
SUMMARY:Hands-on Knife Skills with Chef Bernard Janssen (Morning Session)
DESCRIPTION:Note: This class is being offered twice\, at 11 AM and again at 2 PM\, on April 18. \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 some of 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 \nThis hands-on workshop limited to ten people. \nCLICK HERE TO ORDER A TICKET\nAbout Chef 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. \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-knife-skills-with-chef-bernard-janssen-morning-session/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250412T110000
DTEND;TZID=America/New_York:20250412T133000
DTSTAMP:20260427T075110
CREATED:20250208T114908Z
LAST-MODIFIED:20250208T114908Z
UID:3447-1744455600-1744464600@hillsdalegeneralstore.com
SUMMARY:Mastering Chicken – a Cooking Class with Chef Sylvia Becker
DESCRIPTION:Buying a whole bird and breaking it down yourself is the best way to save money and infuse more flavor into your family dinners or weekly rotation. Learn the basics of butchering a whole chicken\, plus THREE different ways to prepare it. Chef Sylvia will demonstrate cutting a whole chicken into eight pieces as well as “spatchcocking” (also known as butterflying). These essential yet simple butchering skills will allow you to use the entire bird in a variety of ways. Learning the basic techniques for preparing chicken is a must-know skill for any good home cook and in this demonstration class you’ll learn three: Roasting\, Poaching and Braising. Join us in our Hudson Valley – Berkshires kitchen for this chicken technique class\, plus lunch with the chef. \nMenu to include:\n\nRoasted Chicken\nPoached Chicken\nBraised Chicken\nSpring Sides: Warm CousCous with Peas & Asparagus\, plus a Simple Salad\n\n \nThis demonstration class (plus lunch) is limited to ten people. \nCLICK HERE TO ODER 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. \n\n\n\n\n\n\n\n\n  \n  \n 
URL:https://hillsdalegeneralstore.com/event/mastering-chicken-a-cooking-class-with-chef-sylvia-becker/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250405T110000
DTEND;TZID=America/New_York:20250405T133000
DTSTAMP:20260427T075110
CREATED:20250208T114528Z
LAST-MODIFIED:20250208T114528Z
UID:3444-1743850800-1743859800@hillsdalegeneralstore.com
SUMMARY:Passover—Sides and a Cake with Miriam Rubin
DESCRIPTION:This Passover\, let’s do something a little different\, folding in spring flavors and new tastes. Tradition is important\, so do prepare your grandma’s brisket and your best chicken matzoh ball soup\, but in this demonstration class\, chef Miriam Rubin will create some fresh sides to add a little something to your next seder. We’re swapping out the gefilte fish for succulent pickled salmon with a nose-tingling roasted beet horseradish. And Miriam’s got an intriguing Karpas salad\, a nod to bitter greens\, sparked with pomegranates and dates. Roasted spring asparagus is crowned with a crisp matzoh-dill crumble. For dessert Miriam will share how to make a delectable almond and quinoa cake (gluten-and matzoh-meal-free) served with fruit compote. Any of these dishes would be perfect to bring to a potluck seder so join us in our Hudson Valley-Berkshire kitchen for this special class\, whether you are hosting or not! \nMenu will include:\n\nCharoset\nPickled Salmon with Roasted Beet Horseradish\nKarpas (Herbs and Bitter Greens) Salad with Pomegranate\nAsparagus with Toasted Matzoh-Dill Crumble\nAlmond and Quinoa Sponge Cake with Fresh and Dried Fruit Compote\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 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/passover-sides-and-a-cake-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250322T110000
DTEND;TZID=America/New_York:20250322T133000
DTSTAMP:20260427T075110
CREATED:20241115T143801Z
LAST-MODIFIED:20241115T144012Z
UID:3396-1742641200-1742650200@hillsdalegeneralstore.com
SUMMARY:Winter Root Vegetable Magic – a Cooking Class with Leah Guadagnoli
DESCRIPTION:It’s the end of Winter\, and all that remains are… root vegetables. Let’s get creative with Chef Leah Guadagnoli of Fancy Feast Supper Club as she demonstrates how to make a surprising and delicious meal from winter’s classic storage crop. \nMenu to include:\n\nCeleriac Ricotta Gnocchi\nBeet Tartare with Turnip Remoulade\nParsnip Cake with Blood Orange Buttercream.\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. \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. \n\n\n\n\n\n\n\n\n 
URL:https://hillsdalegeneralstore.com/event/winter-root-vegetable-magic-a-cooking-class-with-leah-guadagnoli/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250315T110000
DTEND;TZID=America/New_York:20250315T133000
DTSTAMP:20260427T075110
CREATED:20241115T143429Z
LAST-MODIFIED:20241115T143429Z
UID:3393-1742036400-1742045400@hillsdalegeneralstore.com
SUMMARY:Dim Sum Sampler with Kian Lam Kho
DESCRIPTION:Dim sum is more than just a series of small dishes ordered at a Chinese restaurant—it’s a celebration of a unique culture of cooking and sharing food. In this part hands-on\, part demonstration class\, you’ll dive into the rich history behind “dim sum”. You’ll learn to recreate three popular dim sum dishes commonly found in Chinatown\, including dumplings\, egg rolls\, and shumai. Students will have the opportunity to get hands-on experience wrapping and folding these items as you learn the dim sum techniques. By the end of the class\, you’ll be ready to bring these Chinese delicacies to life at home whether as appetizers or as part of your own Chinese meal. \nMenu to include:\n\nPork and Shrimp Shumai\nShrimp Dumplings\nVegetarian Eggrolls\n\n \nCLICK HERE TO ORDER A TICKET\nThis part hands-on\, part demonstration class is limited to only ten people\, and includes lunch. \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 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/dim-sum-sampler-with-kian-lam-kho/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250308T110000
DTEND;TZID=America/New_York:20250308T133000
DTSTAMP:20260427T075110
CREATED:20241130T120956Z
LAST-MODIFIED:20241130T120956Z
UID:3409-1741431600-1741440600@hillsdalegeneralstore.com
SUMMARY:Chicken Provençal - a Cooking Class with Tess Kelly
DESCRIPTION:Tess Kelly is back in our Hudson Valley/Berkshire kitchen to teach you how to make the perfect three course Provençal menu. Returning from her beloved Provence and the evocative flavors of France\, she’s ready to share the flavors and techniques that inspire her cooking. This three course demonstration class will help beat the March blues. And yes\, we’ll have lunch together afterwards. \nMenu to include:\n\nAppetizer – Apple & Sage Fricos (fried parmigiana with slices of apple and sage)\nChicken Provençal Roasted in Herbs de Provence\, Shallots\, Garlic\, Broth\, Dry Vermouth & Lemon. Served with rice pilaf.\nApple Almond Tarte\n\nThis demonstration class (plus lunch) is limited to ten people. \n \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 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 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-provencal-a-cooking-class-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250222T110000
DTEND;TZID=America/New_York:20250222T133000
DTSTAMP:20260427T075110
CREATED:20241130T120737Z
LAST-MODIFIED:20241130T120737Z
UID:3406-1740222000-1740231000@hillsdalegeneralstore.com
SUMMARY:Flavorful Weekend Entertaining with Tess Kelly
DESCRIPTION:Cozy and casual winter entertaining is the best way to gather\, no matter if it’s a weekend brunch\, lunch or dinner. In this demonstration class Tess has put together a flavor-packed menu that’s as easy to make as it is delicious. Besides creating a great meal\, mastering simple entertaining at home is key. It should be fun for everyone including the cook\, always! Join Tess in our Hudson Valley/Berkshire kitchen as she shares her skills and tips to create yummy and enjoyable gatherings with those you love. \nMenu to include:\n\nSavory Poppy Seed Scones with Smoked Salmon\, Capers & Scallion Cream Cheese\nShakshuka with Spinach\nHome Fries with Onion & Paprika\nChocolate Bouchons\n\nThis demonstration class (plus lunch) is limited to ten people. \n \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 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 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. \n\n\n\n\n\n\n\n\n 
URL:https://hillsdalegeneralstore.com/event/flavorful-weekend-entertaining-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250208T110000
DTEND;TZID=America/New_York:20250208T133000
DTSTAMP:20260427T075110
CREATED:20241130T120422Z
LAST-MODIFIED:20241130T120422Z
UID:3403-1739012400-1739021400@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\nThis hands-on class (plus lunch) is limited to ten people. \n \nCLICK HERE TO ORDER A TICKET\nAbout Sylvia Becker:\nSylvia Becker is an award-winning\, world traveled chef. Having worked in renowned kitchens like Le Cirque NYC and throughout Europe\, the Middle East\, Central America and Asia\, Sylvia has accumulated skills and recipes that show her passion and love for all things food. Appearing on Food Networks “Chopped”\, voted best boutique caterer in “Best of Essex” and appearing in multiple food and wine magazines\, Sylvia thrives on sharing her worldly experiences through food; the universal language connecting people from all walks of life. Sylvia is happily a full-time resident of Columbia County NY and a private chef and caterer for custom\, intimate gatherings. \nCancellation policy: We do not offer refunds on purchased tickets. \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/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250125T110000
DTEND;TZID=America/New_York:20250125T133000
DTSTAMP:20260427T075110
CREATED:20241115T142759Z
LAST-MODIFIED:20241116T115925Z
UID:3390-1737802800-1737811800@hillsdalegeneralstore.com
SUMMARY:Winter Soups with Mimi Beaven
DESCRIPTION:As sure as longer nights and cozy fires\, soup season is a thing. Making flavorful soup to nourish and comfort is easy if you learn some simple principles that can be applied to any ingredient. \nIn this demonstration class we will talk about making your own delicious broths\, different kinds of soups and how you can adapt these principles to use any ingredients you have available in the lean produce months of our Northeast winter. At the end of class\, we will sit and enjoy all of the soups\, plus Mimi’s focaccia over lunch. \nMenu to include:\n\nWinter Minestrone with Pesto\nThai-inspired Winter Squash & Coconut Soup with Coriander ‘Chutney’\nHungarian Mushroom Soup with Dill Sour Cream\nMimi’s Focaccia\n\n \nCLICK HERE TO ORDER A TICKET\nThis demonstration class (plus lunch) 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. \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. \n 
URL:https://hillsdalegeneralstore.com/event/winter-soups-with-mimi-beaven/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250118T110000
DTEND;TZID=America/New_York:20250118T133000
DTSTAMP:20260427T075110
CREATED:20241115T142322Z
LAST-MODIFIED:20241115T142322Z
UID:3387-1737198000-1737207000@hillsdalegeneralstore.com
SUMMARY:Winter Brunch\, a Cooking Class with Leah Guadagnoli
DESCRIPTION:We invite you to join chef Leah Guadagnoli of Fancy Feast Supper Club for a class on the perfect brunch for the colder\, cozier months of the year. Leah will make lion’s mane crab cakes with a no-fail hollandaise sauce (yes\, made from mushrooms)\, a cheesy veggie-filled frittata versatile for any ingredients on hand\, and lavender blueberry scones. Let’s gather! \nMenu to include:\n\nLion’s Mane Crab Cakes with a no-fail Hollandaise Sauce\nCheesy Veggie-Filled Frittata\nLavender Blueberry Scones\n\n \nThis demonstration class (plus brunch) is limited to ten people. \nCLICK HERE TO ORDER A TICKET\nAbout Leah:\nLeah Guadagnoli is an artist\, chef\, and homesteader living in Hillsdale\, NY. She is the founder of Fancy Feast Supper Club\, a creative dinner series that brings people together through homegrown globally inspired vegetarian meals she prepares from her garden with passion\, love\, and a genuine curiosity for the overlapping flavors and techniques our expansive universe has to offer. Through extensive research and an ethically conscious appreciation of other cultures through food\, her goal is to celebrate our commonalities and unique differences to form connections and better understand the world we share. When she’s not busy in the kitchen\, you can find her working in the studio making abstract sculptural paintings she’s been exhibiting internationally over the past decade or tending to her garden with the company of her beloved flock of chickens. \nCancellation policy: We do not offer refunds on purchased tickets. \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/winter-brunch-a-cooking-class-with-leah-guadagnoli/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250111T110000
DTEND;TZID=America/New_York:20250111T133000
DTSTAMP:20260427T075110
CREATED:20241115T141631Z
LAST-MODIFIED:20241115T141631Z
UID:3384-1736593200-1736602200@hillsdalegeneralstore.com
SUMMARY:Chinese Pork Belly Buns and Beyond with Kian Lam Kho
DESCRIPTION:Discover the secret behind creating those mouthwatering pork belly buns that everyone adores. In this class\, you will learn to make red-cooked pork\, slowly braised to perfection in an aromatic blend of soy sauce and spices. This flavorful pork will be served nestled in pillowy steamed buns garnished with scallion and cilantro. Your friends and family won’t believe you made these luxurious bites at home. \nKian will use a similar stewing technique to make nourishing chicken soup infused with sweet Asian pears. Both dishes are perfect to warm up a chilly winter day as you expand your home cooking repertoire to include these Chinese comfort foods. Join us as we learn about these crowd-pleasing recipes that will have your guests begging for more. \nMenu to include:\n\nRed-Cooked Pork with Steamed Buns\nChicken Soup with Asian Pear\n\n \nCLICK HERE TO ORDER A TICKET \nThis demonstration class (plus lunch) is limited to only 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 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/chinese-pork-belly-buns-and-beyond-with-kian-lam-kho/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241207T110000
DTEND;TZID=America/New_York:20241207T133000
DTSTAMP:20260427T075111
CREATED:20241115T144105Z
LAST-MODIFIED:20241115T144105Z
UID:3380-1733569200-1733578200@hillsdalegeneralstore.com
SUMMARY:Introduction to Moroccan Food with Tess Kelly
DESCRIPTION:Like with any centuries-old cultural cuisine\, an introduction to the flavors and cooking techniques cannot be represented in a dish or two\, but one must start somewhere. In this demonstration class Tess Kelly turns away from her usual French focus toward Morocco in this three-course lunch class. \nTess will begin with Maakouda\, a dish known as Moroccan “French fries” – potato cakes with spices\, dipped in flour and fried. They will be served with a spicy yogurt sauce as the first course. The second course will be Moroccan baked fish\, in this case cod\, marinated in a spicy olive oil mixture with cilantro\, cumin\, coriander\, paprika\, garlic and lime. The fish is baked over tender onions that are first sautéed with butter and spices then tossed with preserved lemon and olives. For dessert Tess will make Mahalabia\, a traditional rose water pudding topped with pistachios and strawberries. \nJoin us for a little Moroccan escape and discover the delectable flavors of North Africa. As we usually do\, this class will be followed by lunch. \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 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 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. \n\n\n\n\n\n\n\n\n  \n 
URL:https://hillsdalegeneralstore.com/event/introduction-to-moroccan-food-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241123T110000
DTEND;TZID=America/New_York:20241123T133000
DTSTAMP:20260427T075111
CREATED:20240830T135720Z
LAST-MODIFIED:20240830T135720Z
UID:3364-1732359600-1732368600@hillsdalegeneralstore.com
SUMMARY:The Art of Tofu - a Chinese Vegetarian Cooking Experience with Kian Lam Kho
DESCRIPTION:Step into the vibrant world of Chinese vegetarian cuisine\, where tofu and seitan take center stage. These versatile ingredients\, celebrated for their diverse textures and rich flavors\, will be transformed into mouthwatering dishes that showcase the best of plant-based cooking. In this demonstration class\, we’ll learn the art of making fresh tofu from scratch. Along the way\, we’ll also create two other exquisite vegetarian dishes\, discovering the appeal of ingredients like eggplant\, mushrooms\, and bamboo shoots. Whether you’re a seasoned cook or a curious foodie\, this class offers a deep dive into the rich\, complex flavors that define Chinese vegetarian cuisine. \nMenu to include:\n\nFresh Spinach Tofu (made from scratch)\nCrispy Eggplant with Sichuan Vegetarian Topping\nBraised Seitan with Shiitake Mushrooms and Bamboo Shoots\n\nThis demonstration class (plus lunch) is limited to only ten people. \n \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. Should you be unable to attend your ticket(s) are transferable to a friend or family member as long as you alert us who will be taking your place in the class. \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/the-art-of-tofu-a-chinese-vegetarian-cooking-experience-with-kian-lam-kho/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241116T110000
DTEND;TZID=America/New_York:20241116T133000
DTSTAMP:20260427T075111
CREATED:20240830T135045Z
LAST-MODIFIED:20240830T135045Z
UID:3360-1731754800-1731763800@hillsdalegeneralstore.com
SUMMARY:Paella! with Chef Sylvia Becker
DESCRIPTION:Join world-traveling chef Sylvia Becker in our kitchen as she takes us on a virtual trip to Spain with this special Paella class. Rather than cooked over an open flame (as romantic as that sounds) Sylvia will make this Paella on our stove\, so anyone can create this iconic dish at home\, even without a traditional paella pan. \nAs the class begins\, you’ll nibble on tapas – Toasty tomato and garlic bread with olive oil – a classic Spanish starter\, as well as Manchego cheese and serrano ham. Then the cooking will begin. Sylvia will demonstrate two versions of Paella… Chicken with Chorizo plus a Seafood Paella. The point is\, the paella you make at home after this informative class can be customized to you and your guests’ preferences. \nMenu to include:\n\nTomato\, olive oil and garlic bread tapas\nManchego Cheese\nSerrano Ham\nPaella with Chicken and Chorizo\nSeafood Paella\n\nJoin Chef Sylvia in our Hudson Valley – Berkshires kitchen for this demonstration cooking class\, followed by lunch. Class limited to ten people. \n \nCLICK HERE TO ORDER A TICKET\nAbout Sylvia Becker:\nSylvia Becker is an award-winning\, world traveled chef. Having worked in renowned kitchens like Le Cirque NYC and throughout Europe\, the Middle East\, Central America and Asia\, Sylvia has accumulated skills and recipes that show her passion and love for all things food. Appearing on Food Networks “Chopped”\, voted best boutique caterer in “Best of Essex” and appearing in multiple food and wine magazines\, Sylvia thrives on sharing her worldly experiences through food; the universal language connecting people from all walks of life. Sylvia is happily a full-time resident of Columbia County NY and a private chef and caterer for custom\, intimate gatherings. \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/paella-with-chef-sylvia-becker-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241110T110000
DTEND;TZID=America/New_York:20241110T133000
DTSTAMP:20260427T075111
CREATED:20240830T134749Z
LAST-MODIFIED:20240830T134749Z
UID:3357-1731236400-1731245400@hillsdalegeneralstore.com
SUMMARY:Hand-Pulled Chinese Noodles with Hannah Wong
DESCRIPTION:Learn how to make Chinese-style\, hand pulled noodles from scratch! In this demonstration class Chef Hannah Wong will demystify the technique of this classic dish and finish the noodles with a traditional sizzling chili oil and a smashed cucumber salad with black vinegar and garlic. While students are eating\, Hannah will talk about different ways to use the noodles (sauces\, shapes) to create a variety of flavor profiles. You’ll find these noodles a versatile dish that you may customize in a variety of ways. The menu for this class is vegan. \nThis demonstration class (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 open Van 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. Should you be unable to attend\, your ticket(s) are transferable to a friend or family member\, as long as you alert us who will be taking your place in the class. \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/hand-pulled-chinese-noodles-with-hannah-wong-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241109T110000
DTEND;TZID=America/New_York:20241109T133000
DTSTAMP:20260427T075111
CREATED:20240830T134536Z
LAST-MODIFIED:20240830T134536Z
UID:3354-1731150000-1731159000@hillsdalegeneralstore.com
SUMMARY:Hearty Fall Soups with Miriam Rubin
DESCRIPTION:Soup is a meal in a pot. Add some crusty bread\, a flaky biscuit\, a bit of cheese or a salad and dinner is done! Once made\, a good soup provides warming leftovers for lunch or a surplus to tuck into the freezer for an easy\, future meal. In this demonstration class\, chef Miriam will share three fabulous and filling soups made from scratch. She’ll also show how to use just about any bean or vegetable to make soup. Bring your appetite as we’ll all have lunch together following the class. \nMenu to include:\n\nCurried Red Lentil Soup with Raita\nFall Vegetable & White Bean Soup with Parmesan-Garlic Toast\nClassic Cream of Tomato Soup with Cheddar-Dill Biscuits\n\nThis demonstration class (plus lunch) is limited to ten people. \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. \nCancellation policy: We do not offer refunds on purchased tickets. Should you be unable to attend\, your ticket(s) are transferable to a friend or family member\, as long as you alert us who will be taking your place in the class. \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/hearty-fall-soups-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241102T103000
DTEND;TZID=America/New_York:20241102T123000
DTSTAMP:20260427T075111
CREATED:20240830T134305Z
LAST-MODIFIED:20240830T134305Z
UID:3350-1730543400-1730550600@hillsdalegeneralstore.com
SUMMARY:Hands-On Sourdough Focaccia with Sarah Reynolds North of Found Bread
DESCRIPTION:If you are intimidated by sourdough bread-baking this hands-on workshop is for you\, and Sarah of Found Bread is the expert to show you how. Focaccia offers a huge pay-off for the effort expended\, and it’s oh-so delicious. Skip the endless kneading or complicated timing required for more traditional sourdough breads. Plus\, focaccia is the perfect accompaniment for fall soups and stews\, or yummy snacks and sandwiches. In this workshop each student will mix their own focaccia dough to take home to bake later (be sure to bring your own medium-sized bowl\, ideally glass or plastic\, though stainless-steel will work too). We will bake a batch in the class to taste and will also talk toppings\, sourdough mothers\, and how to get that crispy bottom! Join us. \nThis hands-on workshop is limited to ten people. \n \nCLICK HERE TO ORDER A TICKET\nAbout Sarah:\nSarah Reynolds North started Found Bread out of her home kitchen on Cape Cod in 2014. She baked for a bread club she started\, as well as selling to local farmers markets and restaurants. She spent 18 months in the UK\, working with Brick House Bakery in London before returning to the US. In Boston she worked with Brassica\, a local restaurant\, supplying bread and was a bread consultant for Breadboard Bakery. Sarah now lives in New Marlborough\, MA\, where she bakes mainly sourdough and fermented breads. She’s a firm believer in using locally sourced\, grown and milled ingredients. Before becoming a full-time baker\, Sarah worked for the Southern Poverty Law Center\, was an NPR reporter and producer\, and trained with the San Francisco Baking Institute. Follow Sarah on Instagram @FoundBread – https://www.instagram.com/foundbread/ \nCancellation policy: We do not offer refunds on purchased tickets. Should you be unable to attend\, your ticket(s) are transferable to a friend or family member\, as long as you alert us who will be taking your place in the class. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/hands-on-sourdough-focaccia-with-sarah-reynolds-north-of-found-bread/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241026T110000
DTEND;TZID=America/New_York:20241026T133000
DTSTAMP:20260427T075111
CREATED:20240830T134113Z
LAST-MODIFIED:20240830T134113Z
UID:3347-1729940400-1729949400@hillsdalegeneralstore.com
SUMMARY:Tex-Mex Tacos + Homemade Tortillas – a Cooking Class with Matthew White
DESCRIPTION:Who doesn’t love Taco Night? In this part hands-on\, part demonstration class HGS Home Chef proprietor Matthew White calls upon his Texas roots (plus a year living in Mexico) to share a cooking class that will inspire you to add some spice to your life. Homemade corn tortillas are key\, and in this class everyone will have a hand in making them. Besides the tacos (with two different fillings – easy chicken and yummy vegetarian) we’ll have a deconstructed guacamole salad\, two types of homemade salsa\, and a tasting of Matthew’s favorite from-scratch margarita. The take-away of this class will be how to blend the special homemade elements with some time-saving shortcuts so even as a host your taco party is fun. \nMenu to include:\n\nHomemade Corn Tortillas\nChicken Tacos with fresh Salsa Verde\nBlack Bean + Roasted Sweet Potato Tacos with Quick Salsa\nDeconstructed Guacamole Salad\nMatthew’s From-Scratch Margarita\n\nThis part-demonstration/part-hands-on class (plus lunch) is limited to ten people. \n \nCLICK HERE TO ORDER A TICKET\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 always includes good food made at home. Beautiful rooms are wonderful\, but it’s what they hold that count – dear friends\, family and food to share with them all. For the last eight years at HGS Home Chef\, Matthew and his team have produced 500 cooking classes\, learning at the hands of some truly great culinary stars. And he’s still learning. \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/tex-mex-tacos-homemade-tortillas-a-cooking-class-with-matthew-white/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241019T110000
DTEND;TZID=America/New_York:20241019T133000
DTSTAMP:20260427T075111
CREATED:20240830T133901Z
LAST-MODIFIED:20240830T133901Z
UID:3343-1729335600-1729344600@hillsdalegeneralstore.com
SUMMARY:The Taste of Things - French Cooking Classics with Tess Kelly
DESCRIPTION:Inspired by the glorious Juliette Binoche film\, The Taste of Things\, Tess Kelly will recreate the classic dishes featured in a movie steeped in the French culinary arts. In Tess’s demonstration class she will create two Vol-au-Vent – one with a seafood filling in a white wine and cream sauce with a pea purée. The second will feature chicken and wild mushrooms in a béchamel sauce. These will be served with an arugula salad dressed with a classical mustard vinaigrette. For dessert Tess will make a delectable pistachio baked Alaska. Join us in our Hudson Valley/Berkshires kitchen and learn the traditions and techniques to create this beautiful French repast. \nMenu to include:\n\nVol-au-Vent – with Seafood Filling in a White Wine & Cream Sauce with Pea Purée\nVol-au-Vent – with Chicken & Wild Mushrooms in a Béchamel Sauce\nArugula Salad with a Classical Mustard Vinaigrette\nPistachio Baked Alaska\n\nThis demonstration class (plus lunch) is limited to ten people. \n \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 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. \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/the-taste-of-things-french-cooking-classics-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241012T110000
DTEND;TZID=America/New_York:20241012T133000
DTSTAMP:20260427T075111
CREATED:20240830T133608Z
LAST-MODIFIED:20240830T133639Z
UID:3338-1728730800-1728739800@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\nNOTE: This part demonstration/part hands-on workshop is limited to just ten people. \n \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. \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-3/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241005T110000
DTEND;TZID=America/New_York:20241005T133000
DTSTAMP:20260427T075111
CREATED:20240830T133122Z
LAST-MODIFIED:20240830T133152Z
UID:3333-1728126000-1728135000@hillsdalegeneralstore.com
SUMMARY:The Perfect Fall PEAR(ing) - Autumnal Cheese & Fruit With Miriam Rubin
DESCRIPTION:It has been a prolific year for fruit here in the Hudson Valley and Berkshires. Peaches may be gone\, but we’ve got apples and pears galore! In this demonstration class Chef Miriam celebrates our bountiful harvest season with recipes that highlight the best in seasonal fruits and cheese. Cheese boards are popular\, but we’ll be going beyond the board to cook up dishes where fruit and cheese are the starring ingredients that perfectly complement one another. Miriam will prepare a fruit and cheese feast and offer tips on the best varieties of fruit to use for each dish. \nMenu to include:\n\nParmesan and Cheddar-Crumbed Chicken Breasts with Fall Apple Salad\nBlue Cheese and Dried Pear Company Bread\nSweet Cheese and Honey Pear Galette\n\nThis demonstration class (plus lunch) is limited to ten people. \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. \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/the-perfect-fall-pearing-autumnal-cheese-fruit-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240824T110000
DTEND;TZID=America/New_York:20240824T133000
DTSTAMP:20260427T075111
CREATED:20240525T210409Z
LAST-MODIFIED:20240525T210409Z
UID:3293-1724497200-1724506200@hillsdalegeneralstore.com
SUMMARY:Chinese Stir Fry with Kian Lam Kho
DESCRIPTION:Stir-frying is the most fundamental cooking technique in Chinese cuisine\, but like with most anything\, one needs to understand the traditions\, tools and techniques for the best result. Most stir-fry dishes contain protein and vegetables that when ladled over plain white rice create a perfectly simple\, balanced one-dish meal. In this demonstration class Kian Lam Kho will share the process and recipes for three classic examples of stir-fry which will be enjoyed after the class. Once you understand the technique you will be able to create an infinite variety of stir-fry dishes to enjoy regularly with family and friends. \nMenu to include:\n\nStir-Fried Beef with Black Pepper\nKung Pao Chicken\nStir-Fried Pea Shoots\n\n\nThis demonstration class (and lunch!) is limited to just ten people. \nCLICK HERE TO ORDER A TICKET\nAbout Kian Lam Kho:\nKian Lam Kho is a food writer\, cooking teacher and food consultant specializing in Chinese cuisine. He is the creator of the James Beard Foundation Awards nominated Chinese home cooking blog Red Cook (https://redcook.net)\, and his cookbook on Chinese cooking techniques\, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking\, is the winner of the Julia Child First Book Award from IACP (International Association of Culinary Professional). He co-curated an exhibit at the Museum of Chinese in America in October 2016 – Sour\, Sweet\, Bitter\, Spicy: Stories of Chinese Food and Identity in America. He acted as consulting chefs in menu concept design for several restaurants in New York City and Fayetteville\, Arkansas as well as food service organizations at Johns Hopkins University and Massachusetts Institute of Technology. He lives in New York City and teaches Chinese cooking at the Institute of Culinary Education and the Brooklyn Kitchen. He appears regularly as speaker and discussion panelist on Chinese cuisine and its history. He is also a frequent guest chef at various restaurants. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months. \nCooking class attendees receive 10% discount on kitchenware purchases on class day.
URL:https://hillsdalegeneralstore.com/event/chinese-stir-fry-with-kian-lam-kho-2/
CATEGORIES:Cooking Classes
END:VEVENT
END:VCALENDAR