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November 2017
$80.00

French Bistro Cooking with Alexandra Stafford

November 12, 2017 @ 11:00 am - 1:30 pm

Author and cook extraordinaire Alexander Stafford is back, this time with the perfect French bistro meal! You’ll learn the secrets of classic bistro cooking with the quintessential menu, followed by a shared lunch of the delicious results. This is a menu you’ll want to replicate at home after recipes and tips are shared and discussed during the class. And, by the way, it is the perfect meal for cold-weather entertaining. So join the fun in our beautiful kitchen and let’s take a culinary trip to Paris with Ali!

Menu:

  • Salad Lyonnaise with bacon lardons, frisée, and poached eggs,
  • Duck confit with warm lentils and tarragon mustard dressing
  • Peasant bread with anchovy butter and sliced radishes
  • Chocolate pots de crème

Limited to 12 people.

About Alexandra Stafford

Ali Stafford, author of the hit food blog “Alexandra’s Kitchen” (www.alexandracooks.com), grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely guarded family secret. When her website began to grow in popularity, readers began asking how to make the bread they’d heard so much about. Alexandra’s mother acquiesced, and the recipe got shared, and has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. It all led to Ali’s recent cookbook, “Bread Toast Crumb,” praised by the world’s top-selling baking-book authors including Dorie Greenspan and David Lebovitz. Ali is also a columnist for Food52.com.

Cancellation 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.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.

December 2017
$65.00

Holiday Wreath and Garland Making, with Jenny Elliott

December 2, 2017 @ 2:30 pm - 4:30 pm

Learn to Deck the Halls using all natural materials for a timeless look in this hands-on class led by florist and organic flower farmer Jenny Elliott. In this class you’ll nibble on holiday treats while creating your own wreath to take home. Jenny will also demonstrate how to make your own natural garland to festoon your bannister or festively frame a front entrance.

(Note: Due to demand, this is an extra section of the class also offered on Dec. 9.)

This is Jenny’s fifth class at HGS Home Chef and she’s a wildly popular instructor. “Wild” is a good word, as her arrangements have a natural look that is both simple yet stunningly beautiful. This perhaps stems from her green thumb as a premiere organic flower farmer at her Tiny Hearts Farm in nearby Copake, NY. Jenny has made a name for herself as the go-to florist for weddings and special events in the Hudson Valley and the Berkshires. You’ll love Jenny and this special holiday decorating class!

Cancellation 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.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.

$65.00

Holiday Wreath and Garland Making with Jenny Elliott

December 9, 2017 @ 2:30 pm - 4:30 pm

Learn to Deck the Halls using all natural materials for a timeless look in this hands-on class led by florist and organic flower farmer Jenny Elliott. In this class you’ll nibble on holiday treats while creating your own wreath to take home. Jenny will also demonstrate how to make your own natural garland to festoon your bannister or festively frame a front entrance.

(Note: Due to demand, this is an extra section of the class also offered on Dec. 2.)

This is Jenny’s fifth class at HGS Home Chef and she’s a wildly popular instructor. “Wild” is a good word, as her arrangements have a natural look that is both simple yet stunningly beautiful. This perhaps stems from her green thumb as a premiere organic flower farmer at her Tiny Hearts Farm in nearby Copake, NY. Jenny has made a name for herself as the go-to florist for weddings and special events in the Hudson Valley and the Berkshires. You’ll love Jenny and this special holiday decorating class!

Cancellation 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.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.

$75.00

Delectable Appetizers with Alexandra Stafford

December 10, 2017 @ 11:00 am - 1:30 pm

A great cocktail party is the ideal way to entertain at home for the holidays and beyond and in this cooking class you’ll learn classic appetizers to put your party over the top. Join Cookbook author Alexandra Stafford as she walks us through the basics of delicious hors d’oeuvre.

 

Finger food (with a perfect cocktail) should tantalize the taste buds and prepare the palate. And in some cases heavier appetizers can become a meal in themselves. Alexandra’s selection of go-to appetizers checks all the boxes from simply savory to oh-so-satisfying.

Join us for this class (just in time for the holidays) and we’ll even mix a special cocktail to go with the tasting after the class!

Menu to include:

  • Marinated olives
  • Roasted marcona almonds
  • Baked fontina with rosemary and thyme
  • Baked camembert
  • Chicken liver pate with homemade melba toast
  • Crostini with homemade ricotta, served two ways: with roasted squash and caramelized onions, and thyme-roasted grapes
  • Warm crab dip
  • Crudité with green goddess dressing

Limited to 12 people.

About Alexandra Stafford

Ali Stafford, author of the hit food blog “Alexandra’s Kitchen” (www.alexandracooks.com), grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely guarded family secret. When her website began to grow in popularity, readers began asking how to make the bread they’d heard so much about. Alexandra’s mother acquiesced, and the recipe got shared, and has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. It all led to Ali’s recent cookbook, “Bread Toast Crumb,” praised by the world’s top-selling baking-book authors including Dorie Greenspan and David Lebovitz. Ali is also a columnist for Food52.com.

Cancellation 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.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.

$125.00

‘By Hand’ Dinner, Prepared by Sarah Owens

December 16, 2017 @ 6:30 pm - 9:00 pm

Join James Beard award-winning cookbook author Sarah Owens for the next in her special series of dinners titled By Hand. Sarah has created these much-sought-after dinners all over the country and we are fortunate indeed to have her come to Hillsdale. This dinner will celebrate the craft and spirit of small food producers in the Hudson Valley. Sarah will prepare a sumptuous meal starting with appetizers and botanical cocktails based on locally foraged ingredients.

The menu will be built around fresh local lamb with side dishes perfectly suited to the season, all paired with the ideal wine. This special autumn-turning-to-winter dinner will be held in our candle-lit private upstairs dining room and kitchen, and is limited to just 18 people. Bring a friend and be prepared for a convivial evening of great food served family style. Each dish will be lovingly prepared for you by this award-winning chef.

Note: Because Sarah will be selecting the ingredients for side dishes and dessert close to the date, we cannot decipher the precise menu yet. You can trust that only the most perfect local ingredients in that moment will be selected and prepared. Sarah’s By Hand dinners are quite the occasion and we are sure you’ll find it to be a delicious and memorable evening!

About Sarah Owens:

Sarah Owens is the James Beard-award winning author of Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More. Her most recent book is called Toast & Jam Modern Recipes for Rustic Baked Goods and Sweet & Savory Spreads. Sarah founded the BK17 Bakery and created the By Hand dinner series, where she celebrates local ingredients from farms and small-batch makers. Her passion for great food, innovative flavor combinations and (we have to say it) completely charming personality make her a much-sought-after instructor and cook.

Cancellation 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 a class of equal value held within the subsequent two months.

Notes: Attendees of Sarah’s By Hand Dinner will receive a 10% discount card from GUIDOS, the premiere purveyor of fine food in our region and a destination for any serious cook!

January 2018

Hands-On Baking:Sheet Cakes and Slab Pies with Bruce Weinstein & Mark Scarbrough

January 13 @ 2:00 pm - 4:00 pm

Our wildly popular cooking pair are back to guide us through baking sheet cakes and slab pies from their new cookbook, “All-Time Favorite Sheet Cakes and Slab Pies.” The book was a hit on QVC—and you’ll get to learn with the masters in this fun hands-on class.
We will bake cakes and pies in half-sheet pans large enough for family gatherings, reunions, office parties, bridge clubs, book groups, holidays with friends, and any gathering where you want more than 8 servings. Come learn the techniques of how to bake effectively in this large-format pan, how to roll out piecrusts to this size, and as always with Bruce and Mark you’ll have a blast! It’s a fun, crazy time with them. Come share in this celebration of dessert exuberance and extravagance.

In this class you will make (and eat!) the following:

Sheet Cakes:
Jam Thumbprint Sheet Cake
New England Blueberry Buckle
Gluten-Free Coffee Cake with Almond Butter Crunch

Slab Pies:

Pear Slab Pie with Breadcrumb Crunch
Spiced Peach Slab Pie with Amaretti Crunch
Kentucky “Run For The Roses” Walnut Slab Pie

Limited to 12 people.

Bruce Weinstein and Mark Scarbrough are a cooking-writing duo with lots — and we mean lots! — of creative energy. They’ve written thirty 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 being wildly entertaining as well!

CLICK to order tickets at this Eventbrite link now.

Cancellation 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.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.

$70.00

Lunch & Learn with CrossRoads Food Shop’s Jeff Kohman

January 15 @ 11:00 am - 1:30 pm

Join CrossRoads Food Shop sous chef Jeff Kohman on this holiday Monday for a demonstration class on three mysterious but useful techniques – Kimchi, Tempura and Focaccia. These three elements plus a sweet carrot puree will then be assembled to create CrossRoads Food Shop’s most popular new menu item – Cauliflower Tempura Sandwich.

Jeff will walk you through the making of focaccia bread, which is simpler than you think and useful in so many meals. Then he’ll teach how to create your own kimchi from scratch. Finally he will share the making of a tempura batter and how to properly fry food on a stovetop at home. Served with a winter salad, you won’t want to miss learning these techniques and then eating the delicious results!

About CrossRoads Food Shop:

Located in Hillsdale NY, CrossRoads Food Shop has been a destination eatery for six years, attracting diners from all over the Hudson Valley and the Berkshires. Owned and operated by Chef David Wurth and supported by his his right hand sous chef, Jeff Kohman, this farm-to-table restaurant creates breakfast and dinner daily from scratch. Just a handful of their house-made goods served daily include bagels, gravelax, pickles, savory tarts, biscuits, scones, cookies, pies. CrossRoads’ soups, and innovative sandwiches round out their lunch offerings while their wide range of breakfast items keep their patrons coming back for more.

Limited to 12 people.

CLICK HERE TO ORDER A TICKET NOW ON EVENTBRITE.

Cancellation 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.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.

$75.00

Kitchen Skills that Help you Enjoy Your Own Party, with Josephine Proul of Local 111

January 20 @ 11:00 am - 1:30 pm

The quest for a delicious dinner party menu is something we all aspire to, but the trick is how to do it with make-ahead preparations so you aren’t stressed as guests arrive. Join Executive Chef Josephine Proul of Local 111 in Philmont, NY, as she walks you through each step and shares her professional tips and secrets.

When great flavors come together it’s magic, and Josephine has that gift in spades. But what sets this class apart is not just the dishes, but the preparation. The carrots, green beans, pickled shallots, shaved Brussels sprouts, rice and sauces are all preparations that can happen in advance, and Josephine will show you how. At the end you’ll enjoy the delicious results. Oh, and BTW, Josephine Proul is not only highly skilled but enormously entertaining. This class will be anything but stuffy!

This special menu will include:

  • Lamb Meat Balls with Peruvian Style Green Sauce
  • Warm Basmati Rice Salad with Coriander and Lots of Herbs + Yogurt
  • Carrots + Green Beans with Pickled Shallots + Sunflower Butter or Jazzy Ranch
  • Shaved Brussels Sprout Salad with Radish, Herbs + Lemon Pecorino Vinaigrette

Sauces and dips are key to this scrumptious menu and they will include:

  • Peruvian Style Green Sauce
  • Sunflower Butter
  • Lemon Pecorino Vinaigrette
  • Jazzy Sour Cream Ranch

About Josephine Proul:

Executive Chef of Local 111, Josephine Proul is the 2013 recipient of the fourth Annual Victoria A. Simons Locavore Award for her commitments to using local products and community growth in the small town of Philmont, New York. She is a local food “networker,” cultivating lasting relationships with farmers, chefs, purveyors and her community. Chef Proul represents her food skills not only with her 14 years of industry experience, but as well with a Bachelors Degree in Culinary Arts From New England Culinary Institute. In 2008 Chef Proul became the executive chef and General Manager of Local 111 restaurant in Philmont, NY.

Limited to 12 people.

CLICK HERE TO ORDER A TICKET ON EVENTBRITE.

 

Cancellation 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.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.

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