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DTSTART;TZID=America/New_York:20230211T110000
DTEND;TZID=America/New_York:20230211T140000
DTSTAMP:20260429T192448
CREATED:20221130T113155Z
LAST-MODIFIED:20221130T113155Z
UID:2893-1676113200-1676124000@hillsdalegeneralstore.com
SUMMARY:Comfort Food Casserole Pies with Miriam Rubin
DESCRIPTION:Join us for this soul-satisfying\, rib-sticking and truly yummy class of Comfort Food Casserole Pies. Even the name is soothing and the variety of flavors will chase away the mid-winter blues. THREE main dishes will be made in this demonstration class and all three are perfect for families and casual entertaining during these cold months. We’ll also discuss how the recipes can be adjusted to suit your own preferences. Want beef or chicken instead of vegetarian chili? No problem. Would you prefer to use pork or perhaps grilled veggies for a vegetarian option in the Tamale Pie? Easy! Join Miriam in our Hudson Valley/Berkshires kitchen for this perfect winter class. \nOur menu will include:\n\nCreamy Chicken Pot Pie topped with an easy Herbed Biscuit\nVegetarian Chili loaded with bright veggies and topped with Cornbread\nTex-Mex Turkey Enchilada Pie\n\nYou’ll leave the class full and warm and armed with the great recipes you can create at home for loved ones or even tuck into your freezer for a snowy day. \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. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/comfort-food-casserole-pies-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230129T110000
DTEND;TZID=America/New_York:20230129T140000
DTSTAMP:20260429T192448
CREATED:20221130T112659Z
LAST-MODIFIED:20221130T112659Z
UID:2887-1674990000-1675000800@hillsdalegeneralstore.com
SUMMARY:Chinese New Year Celebration with Kian Lam Kho
DESCRIPTION:Eat prosperously during Chinese New Year! What do steamed fish\, egg dumplings\, and savory sticky rice cakes have in common? They’re all symbols of prosperity. The Chinese culture is full of symbolic representations in literature\, arts\, and of course\, food. It is important for the family’s Chinese New Year dinner to include dishes with as many of these auspicious symbols as possible. During 2023\, the year of the tiger\, Chinese New Year will be celebrated on February 1st. In this class Kian Lam Kho will discuss the meaning of and demonstrate the making of three dishes. \nOur menu will include:\n\nCantonese Steamed Branzino\nEgg Dumpling Soup\nSavory Stir-Fried “New Year” Cake.\n\nAlthough these dishes are served throughout the year\, they take on special significance during the Chinese New Year celebrations. \nThis demonstration class (plus lunch!) is limited to ten lucky 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 may receive credit and register for another class of equal value held within the subsequent two months\, if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/chinese-new-year-celebration-with-kian-lam-kho/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230128T133000
DTEND;TZID=America/New_York:20230128T153000
DTSTAMP:20260429T192448
CREATED:20221116T154825Z
LAST-MODIFIED:20221116T154825Z
UID:2877-1674912600-1674919800@hillsdalegeneralstore.com
SUMMARY:Bread Baking Master Class\, with Lou Jones of BritBreads
DESCRIPTION:Join Lou Jones of BritBreads for the essential tutorial on making delicious yeasted and sourdough bread at home. Lou’s impeccable culinary background as well as his informative and entertaining teaching style make his classes the best of all worlds – real learning\, great food and a good time. This demonstration-style bread class will inspire you to bake real bread at home using your domestic oven. The only special equipment you would need is a cast iron Dutch oven with a tight-fitting lid\, an item that every well-stocked home kitchen should have. \nTwo types of bread will be made in this class\, showing each step along the way – a classic sourdough and a crusty yeasted bread. Naturally you’ll taste the results served up with the best quality butter while you ask questions and discuss the end-product with Chef Lou. Even though this class is taught by a master baker\, you will leave with the information and confidence to expand your bread-baking skills in your own kitchen. \nThis demonstration class is limited to 10 people. \nCLICK HERE TO ORDER A TICKET\nAbout Lou Jones:\nLou Jones has been a professional chef for 40+ years. While he has a broad repertoire in the culinary arts\, his favorite discipline is pastry. Recently\, he has established an artisan bakery\, complete with a wood fired brick bread oven\, which supplies local businesses and Farmer’s markets with a variety of fresh baked goods. \nLou is a former Associate Professor (teaching in The Escoffier Restaurant\, now The Bocuse) and an Associate Dean of the Culinary Institute of America. During this time he co-authored the award winning “Bistros and Brasseries” with his colleague John Fischer. \nHe has achieved many accolades which include: National Chef of the Year Great Britain\, Gold Medalist at both The Culinary Olympics\, Frankfurt and the Culinary World Cup\, Luxembourg. He was also mentioned in the Queen’s New Years Honours List and Made an MBE for his services to the Culinary Arts. He lives with his wife Angela and their two children in Gallatin\, NY and runs an artisanal bakery called BritBreads. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months\, if a class is available. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/bread-baking-master-class-with-lou-jones-of-britbreads-6/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230121T110000
DTEND;TZID=America/New_York:20230121T140000
DTSTAMP:20260429T192448
CREATED:20221116T154528Z
LAST-MODIFIED:20221116T154528Z
UID:2874-1674298800-1674309600@hillsdalegeneralstore.com
SUMMARY:Hearty Soups for Snow Season with Mimi Beaven
DESCRIPTION:Soup season is well and truly here. Making flavorful soup is easy if you learn some simple principles that can be applied to any ingredient. \nIn this class we will talk about making your own delicious broths\, the different kinds of soups and how you can adapt these principles to use any ingredients you have available in these lean months of deep winter in the Northeast. Healthy comfort food is our goal\, and Mimi Beaven is the perfect instructor to help you unlock the secret of soup. We’ll all lunch together after the class. \nMenu to include:\n\nMoroccan spiced red lentil soup\nRoasted squash and sage soup\nBean and greens soup with Parmesan broth\nMimi’s focaccia will accompany the soup\n\nThis demonstration class (plus lunch!) is limited to ten people. \nCLICK TO ORDER A TICKET\nAbout Mimi Beaven\nMimi grew up surrounded by French and English food as her parents had a restaurant in the Cotswolds\, England and her grandparents and French family had restaurants in Lyon\, France. After studying Agriculture she started working front of house in restaurants and then raised two daughters with her husband Richard. After moving to the US in 2002 and then having a house in Ghent from 2005 Mimi cooked more and more. Richard and Mimi founded and built Made in Ghent at Little Ghent Farm in 2014 and operated it successfully until 2021. They had a loyal following who loved Mimi’s bread\, cakes\, soups and preserves along with the pork\, chicken and eggs they raised on the farm. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months\, if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \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-soups-for-snow-season-with-mimi-beaven/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230115T110000
DTEND;TZID=America/New_York:20230115T130000
DTSTAMP:20260429T192448
CREATED:20221029T121531Z
LAST-MODIFIED:20221029T121607Z
UID:2847-1673780400-1673787600@hillsdalegeneralstore.com
SUMMARY:A Fresh Pasta Lunch – for Kids and Families!
DESCRIPTION:Join Dana Bowen\, co-founder of The Dynamite Shop\, the Brooklyn-based culinary school for kids\, for a special hands-on class for children ages 7 and up . Students will learn how to make fresh pasta from scratch\, rolling it out by hand and slicing it into strands. \nWe’ll talk about food science as we make a delicious brown butter-sage sauce\, topped with lots of Parmesan\, to go with our pasta\, and each child will shake up their own vinaigrette (which they’ll get to label and bring home) to dress a side salad. \nParents can drop their children off for the class\, or are welcome to sign up for another spot to learn how to make this meal together. \n \n\nCLICK HERE TO RESERVE A TICKET NOW\n\nOne signed copy of Dana’s cookbook is given to each attendee.\n(If you are purchasing multiple tickets the extra cookbooks make the perfect gift!) Class wraps up after lunch is served. \nThis hands-on class is limited to ten people. Attendees must be seven years old or older. Seating is very limited\, all attendees must have a ticket to attend. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months\, if a class is available. \n 
URL:https://hillsdalegeneralstore.com/event/a-fresh-pasta-lunch-for-kids-and-families/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230114T110000
DTEND;TZID=America/New_York:20230114T140000
DTSTAMP:20260429T192448
CREATED:20221116T162400Z
LAST-MODIFIED:20221116T162400Z
UID:2871-1673694000-1673704800@hillsdalegeneralstore.com
SUMMARY:French Après-Ski Lunch with Tess Kelly
DESCRIPTION:It’s ski season\, and with the slopes at Hillsdale’s fabulous Catamount Mountain Resort only minutes away\, we thought we’d celebrate winter sport with a perfect Après-Ski Lunch Class. \nTess Kelly\, fresh from France once again\, brings home her take on French food\, this time with an Alpine winter classic – Tartiflette\, a delicious recipe from the French Alps. This cheesy dish is loaded with potatoes and flavored with bacon and onion for a hearty mid-day meal. For dessert\, Tess will demonstrate how to make Chou à la crème (cream-puff with caramel). \nSpend an Alpine afternoon without leaving the Hudson Valley or the Berkshires! We know you’ll want to make these dishes at home once you experience this warming and delectable French mountain food. \nMenu to include:\n\nTartiflette served with Caramelized Endive & Charcuterie.\nChou à la crème (cream puff with caramel)\n\nThis demonstration class (plus lunch!) is limited to ten lucky people \nCLICK TO ORDER A TICKET NOW\nAbout Tess Kelly:\nTess Kelly is a lover and practitioner of French food. She relocated to France in 1986 where she developed this passion while learning under Madame Bernard\, the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking authentic French pastries and French cuisine. After working for several years in the restaurant business in New York City\, Tess opened Séraphine Bakery in 2014. \nSince that time\, Tess has developed workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches both private and public workshops in New York\, and in France \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months\, if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/french-apres-ski-lunch-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230107T110000
DTEND;TZID=America/New_York:20230107T140000
DTSTAMP:20260429T192448
CREATED:20221116T153944Z
LAST-MODIFIED:20221116T153944Z
UID:2868-1673089200-1673100000@hillsdalegeneralstore.com
SUMMARY:Citrus Celebration\, a Winter Lunch with Miriam Rubin
DESCRIPTION:Join us as we celebrate the seasonal citrus fruits of winter in a class certain to brighten any winter day. Oranges\, lemons and grapefruit range from sweet to tart\, creating flavors that enhance a wide variety of sweet and savory dishes. \nIn this class Miriam will demonstrate how to prepare four yummy recipes that highlight the special qualities of each fruit. We’ll begin with a creamy Greek egg-lemon soup. Orange salad with red onions will accompany an elegant sauteed chicken with velvety Castelvetrano olives\, lemon\, shallots and fresh thyme\, and finally\, for dessert a moist\, beautifully pink glazed grapefruit cake. \nWe hope you’ll join us in our Hudson Valley\, Berkshire kitchen for this zesty winter class. We know you’ll want to recreate these dishes at home (the extra vitamin C is an added bonus!). \nMenu to include:\n\nAvgolemono (Egg-Lemon Soup with Orzo and Dill)\nOrange Salad with Red Onion\nSauteed Chicken Cutlets with Lemon\, Castelvetrano Olives and Thyme\nGlazed Pink Grapefruit Cake\n\nThis demonstration class (plus lunch!) is limited to ten lucky people. \nCLICK TO ORDER A TICKET NOW \nAbout Miriam Rubin:\nA graduate of the Culinary Institute of America\, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook\, Grains\, was published in 1995. For nine years\, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades. \nHer work has appeared in Prevention\, Organic Gardening\, Redbook\, Working Woman\, Working Mother and Woman’s Day. She was line-editor for Gil Marks’ Encyclopedia of Jewish Food and has contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink Vol. 2. She’s Americanized several cookbooks and reworked and Americanized British recipes for websites. \nHer book\, Tomatoes\, grew out of a love of planting and devouring a favorite vegetable (fruit). She presented on the book at the Harvest Festival at Monticello and at Beard on Books at the Beard House. Miriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/citrus-celebration-a-winter-lunch-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221217T110000
DTEND;TZID=America/New_York:20221217T133000
DTSTAMP:20260429T192448
CREATED:20221021T142943Z
LAST-MODIFIED:20221021T142943Z
UID:2842-1671274800-1671283800@hillsdalegeneralstore.com
SUMMARY:Beef Bourguignon & Tarte Tatin with Tess Kelly
DESCRIPTION:Winter is the perfect time to create cozy\, mouth-watering dishes\, and making some French comfort food is just the ticket. Tess Kelly recently returned from her beloved France and is ready to share these classics with you. Learn to make savory Beef Bourguignon followed by the ultimate apple dessert: Tarte Tatin. What could be better? Join Tess in our Hudson Valley/Berkshires kitchen for her demonstration class followed by lunch. \n \nCLICK HERE TO RESERVE A TICKET\nThis demonstration class (plus lunch!) is limited to ten lucky people. \nAbout Tess Kelly:\nTess Kelly is lover and practitioner of French food. She relocated to France in 1986 where she developed this passion while learning under Madame Bernard\, the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking authentic French pastries and French cuisine. After working for several years in the restaurant business in New York City\, Tess opened Séraphine Bakery in 2014. \nSince that time\, Tess has developed workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches both private and public workshops in New York\, and in France. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months\, if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/beef-bourguignon-tarte-tatin-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221211T133000
DTEND;TZID=America/New_York:20221211T150000
DTSTAMP:20260429T192448
CREATED:20221021T142606Z
LAST-MODIFIED:20221021T142606Z
UID:2837-1670765400-1670770800@hillsdalegeneralstore.com
SUMMARY:Festive Sweets with David Wurth
DESCRIPTION:The holidays are coming and that means enjoying some indulgent sweets. David’s baked goods were always a highlight at CrossRoads Food Shop\, and in this demonstration class we’ll learn a few of his secrets. Join us in our Hudson Valley/Berkshires kitchen for a class that may inspire your gift giving or holiday entertaining. After the class we’ll enjoy Dave’s goodies together. \nClass to include:\n-David’s Chocolate Yums\n-Candied Grapefruit\n-Gingerbread Tart \n \nCLICK HERE TO RESERVE A TICKET\nThis demonstration class will be limited to ten people. \nAbout David Wurth\nChef David Wurth began cooking long ago as part of the family team that assembled meals for evening dinner. Everybody helped a little. He vividly recalls helping his mother make a salad where he learned that the technique of tearing the lettuce leaves instead of cutting them with a knife made for a better tasting salad. He also recalls learning that after slicing a cucumber for the salad there is left a small nub at the end the salad maker gets to eat as a special only-for-the-cook treat. Secrets and special treats—well that was intriguing enough to open the door to spend more time in the kitchen. Later\, there were professional stops in Martha’s Vineyard and Philadelphia and New York City\, and then Philmont\, NY. Most recently he was the chef/owner of CrossRoads Food Shop in Hillsdale NY\, where he famously made egg sandwiches\, pancakes\, baked goods\, pickles and sandwiches for a full decade of Hudson Valley deliciousness while using seasonal ingredients grown by his local farmer friends.\nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months\, if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and
URL:https://hillsdalegeneralstore.com/event/festive-sweets-with-david-wurth/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221210T110000
DTEND;TZID=America/New_York:20221210T133000
DTSTAMP:20260429T192448
CREATED:20220907T170350Z
LAST-MODIFIED:20220907T170350Z
UID:2782-1670670000-1670679000@hillsdalegeneralstore.com
SUMMARY:Classic Soups: a Master Class with Lou Jones
DESCRIPTION:Soups are often the most satisfying part of the meal\, and in fact can be a meal just on their own. Learning the basics of making savory soups is a must-have skill for even the most elementary of home cooks. In this demonstration class\, Lou Jones will create three classics from elegant lobster bisque\, earthy cream of mushroom to a hearty vegetable stew with duck confit\, known as Potage Garbure a la Bearnaise. \nYou’ll learn the basic skills of cream soups and how to dry cure duck legs at home to make duck confit. As in almost all of our cooking classes you’ll eat the delicious results but in this class you’ll also enjoy Lou’s famous bread to accompany his scrumptious soups. \nMenu to include:\n\nCream of Mushroom\nLobster Bisque\nHearty Vegetable and Duck Confit\nBritBread’s famous bread\n\n \nCLICK HERE TO ORDER A TICKET\n  \nThis demonstration class is limited to 12 people. \nAbout Lou Jones:\nLou Jones has been a professional chef for the past 40+ years. While he has a broad repertoire recently he has established an artisan bakery\, complete with a wood fired brick bread oven\, which supplies local businesses and Farmer’s markets with a variety of fresh baked goods. \nLou is a former Associate Professor (teaching in The Escoffier Restaurant\, now The Bocuse) and an Associate Dean of the Culinary Institute of America. During this time he co-authored the award winning “Bistros and Brasseries” with his colleague John Fischer. \nHe has achieved many accolades which include: National Chef of the Year Great Britain\, Gold Medalist at both The Culinary Olympics\, Frankfurt and the Culinary World Cup\, Luxembourg. He was also mentioned in the Queen’s New Years Honours List and Made an MBE for his services to the Culinary Arts. He lives with his wife Angela and their two children in Gallatin\, NY and runs an artisanal bakery called BritBreads. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However\, children over 7 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/classic-soups-a-master-class-with-lou-jones-3/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221204T150000
DTEND;TZID=America/New_York:20221204T170000
DTSTAMP:20260429T192448
CREATED:20221029T122104Z
LAST-MODIFIED:20221029T122104Z
UID:2853-1670166000-1670173200@hillsdalegeneralstore.com
SUMMARY:'Dynamite Kids Cooking School' Cookbook Signing With Dana Bowen
DESCRIPTION:Cookbook author and Hillsdale resident Dana Bowen will be signing copies of her new book\, “Dynamite Kids Cooking School “(Clarkson Potter)\, which features lessons and recipes from The Dynamite Shop\, a Brooklyn-based and online culinary program for young cooks. \nNote: Ticket price includes a signed copy of the new cookbook. \nAt 4:15\, Dana will be giving a short talk about cooking together as a family and strategies for empowering kids in the kitchen\, helping them build healthy relationships with food\, and encouraging them to connect to community and the world around them through food. Stop by for a taste of some of the recipes in the book and a glass of bubbly! \n \nCLICK HERE TO RESERVE A TICKET NOW\nAbout Dana Bowen\nDana Bowen is a food writer\, cookbook author and co-founder of The Dynamite Shop\, a Brooklyn-based cooking school for children that also hosts online interactive classes. Before serving as executive editor at Saveur\, Food & Wine\, Martha Stewart Living and Every Day at Rachael Ray\, Dana was a regular food and travel contributor to the New York Times. Her most recent cookbook\, “Dynamite Kids Cooking School” was published by Clarkson Potter in Fall 2023. She lives in Brooklyn and the Hudson Valley\, where she operates Sylvan Motor Lodge\, a midcentury motel transformed into a creative retreat for friends\, families and groups in the hamlet of Hillsdale. \nIf you cannot attend after signing up\, please let us know and we’ll set aside your signed copy to be picked up at your convenience.
URL:https://hillsdalegeneralstore.com/event/dynamite-kids-cooking-school-cookbook-signing-with-dana-bowen/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221204T110000
DTEND;TZID=America/New_York:20221204T140000
DTSTAMP:20260429T192448
CREATED:20221021T142050Z
LAST-MODIFIED:20221021T142050Z
UID:2832-1670151600-1670162400@hillsdalegeneralstore.com
SUMMARY:Winter Braising Menu with David Wurth
DESCRIPTION:Join Chef David Wurth for the perfect winter cooking class as he shares techniques from braising to baking. As always\, in David’s class\, the ingredients will be seasonal and the proceedings will be information-packed and fun. And of course we’ll eat a yummy lunch afterwards. Here’s what we’ll learn to make… \nMenu to include:\n\nBraised Pork Shoulder with Root Vegetables\nCollard Greens and Bacon\nCornmeal Spoonbread\nDate Cake\n\nThis demonstration class will be limited to ten people.\n \nCLICK HERE TO RESERVE A TICKET\nAbout David Wurth\nChef David Wurth began cooking long ago as part of the family team that assembled meals for evening dinner. Everybody helped a little. He vividly recalls helping his mother make a salad where he learned that the technique of tearing the lettuce leaves instead of cutting them with a knife made for a better tasting salad. He also recalls learning that after slicing a cucumber for the salad there is left a small nub at the end the salad maker gets to eat as a special only-for-the-cook treat. Secrets and special treats—well that was intriguing enough to open the door to spend more time in the kitchen. Later\, there were professional stops in Martha’s Vineyard and Philadelphia and New York City\, and then Philmont\, NY. Most recently he was the chef/owner of CrossRoads Food Shop in Hillsdale NY\, where he famously made egg sandwiches\, pancakes\, baked goods\, pickles and sandwiches for a full decade of Hudson Valley deliciousness while using seasonal ingredients grown by his local farmer friends. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months\, if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires. \n  \n 
URL:https://hillsdalegeneralstore.com/event/winter-braising-menu-with-david-wurth/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221203T110000
DTEND;TZID=America/New_York:20221203T133000
DTSTAMP:20260429T192448
CREATED:20221029T122512Z
LAST-MODIFIED:20221029T122512Z
UID:2858-1670065200-1670074200@hillsdalegeneralstore.com
SUMMARY:Finger Food for Holiday Gatherings\, With Mimi Beaven
DESCRIPTION:At this time of year we look forward to gathering with friends and family. Offering some nibbles to go with drinks or pre-dinner but doesn’t create stress for the host is the goal of this class. It’s great to have a few classics in your repertoire that you can prepare without fuss\, which can be added to your cheeseboard or with other purchased items. This allows you to enjoy the party without feeling like you are exhausted before your guests arrive. In this pre-holiday demonstration class Mimi will share some delicious options. We’ll then chat about other ways to make entertaining a little easier as we taste the goodies made in the class. \nClass menu to include:\n\nCheese straws\nPissaladière\nGoujères\nCrostini with white bean dip and hummus\nSeeded sourdough crackers\n\nThis demonstration class is limited to ten people. \n \nCLICK HERE TO ORDER A TICKET NOW\nAbout Mimi Beaven\nMimi grew up surrounded by French and English food as her parents had a restaurant in the Cotswolds\, England and her grandparents and French family had restaurants in Lyon\, France. After studying Agriculture she started working front of house in restaurants and then raised two daughters with her husband Richard. After moving to the US in 2002 and then having a house in Ghent from 2005 Mimi cooked more and more. Richard and Mimi founded and built Made in Ghent at Little Ghent Farm in 2014 and operated it successfully until 2021. They had a loyal following who loved Mimi’s bread\, cakes\, soups and preserves along with the pork\, chicken and eggs they raised on the farm. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months\, if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/finger-food-for-holiday-gatherings-with-mimi-beaven/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221112T110000
DTEND;TZID=America/New_York:20221112T133000
DTSTAMP:20260429T192448
CREATED:20220907T170125Z
LAST-MODIFIED:20220907T170125Z
UID:2779-1668250800-1668259800@hillsdalegeneralstore.com
SUMMARY:Bouillabaisse with Tess Kelly
DESCRIPTION:What is it about the French cooking that makes even a simple rustic\, dish a thing of wonder? Bouillabaisse began centuries ago as a “fisherman’s stew” and became a classic\, the secrets of which Tess Kelly will share in this demonstration class. It begins with the perfect stock which she will explain\, and from there she’ll guide you through the surprisingly simple recipe of this classic seafood dish. It will be served in the traditional way with a baguette topped with Rouille\, which she’ll also be making in this class. Rouille is a robust sauce that brings together Mediterranean flavors to complete the authentic Bouillabaisse experience. Following the class we’ll all enjoy a perfect French lunch together\, including a sip of wine and for dessert…? Mousse au Chocolat! \nMenu to include:\n\nBouillabaisse\nMousse au Chocolat\n\n \nCLICK HERE TO RESERVE A TICKET \n  \nThis demonstration class is limited to 10 people. \nAbout Tess Kelly:\nTess Kelly is lover and practitioner of French food. She relocated to France in 1986 where she developed this passion while learning under Madame Bernard\, the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking authentic French pastries and French cuisine. After working for several years in the restaurant business in New York City\, Tess opened Séraphine Bakery in 2014. \nSince that time\, Tess has developed workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches both private and public workshops in New York\, and in France. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months\, if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/bouillabaisse-with-tess-kelly-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221105T133000
DTEND;TZID=America/New_York:20221105T153000
DTSTAMP:20260429T192448
CREATED:20220907T165816Z
LAST-MODIFIED:20220924T132129Z
UID:2776-1667655000-1667662200@hillsdalegeneralstore.com
SUMMARY:Fruit-Sweetened Fall Pies with Brian Levy
DESCRIPTION:In his new book Good & Sweet\, Brian mines a new world of desserts—one that few bakers have explored—where there’s no need for cane sugar or coconut sugar\, for maple syrup or honey\, or for anything like stevia. He deploys fruit (dried\, juiced\, and fresh)\, nuts\, grains\, dairy\, and fermented products to create sweet dessert and breakfast treats whose flavors are enriched by whole-food\, feel-good ingredients. \nIn this class\, you’ll learn some of the secret techniques that enabled the conversion of delicious\, decadent desserts and breakfast treats into nutritious indulgences. \nWe will make and taste:\n\nDerby Date Pie (Pecan Pie laced with chocolate and bourbon)\nSpiced Pumpkin Pie\nBourbon Apple Slab Tart (on a puff pastry crust)\n\nThis demonstration class is limited to ten people. \n \n\nCLICK HERE TO ORDER A TICKET\n\nAbout Brian:\nBrian Levy is a pastry cook who previously worked at Michelin-starred Babbo\, where he was mentored by James Beard Award-winning pastry chef Gina DePalma. He left to work the fields and kitchens of farms and inns in Europe and Martha’s Vineyard\, and then as a private chef. Outside of the kitchen\, he also studied architecture at Yale. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months\, if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/fruit-sweetened-fall-pies-with-brian-levy/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221029T133000
DTEND;TZID=America/New_York:20221029T150000
DTSTAMP:20260429T192448
CREATED:20220907T165540Z
LAST-MODIFIED:20220907T165540Z
UID:2773-1667050200-1667055600@hillsdalegeneralstore.com
SUMMARY:Cakes & Scones for Teatime and beyond\, with Mimi Beaven
DESCRIPTION:  \n \nBeing Anglo-French\, Mimi Beaven grew up with tea and cakes as an afternoon ritual. Then when she opened Little Ghent Farm the kitchen table was loaded with scones\, breads and cakes for people to enjoy at the farm\, at home\, or to gift to friends and family. \nBaked goods always bring a comfort and joy to gatherings. Mimi believes that sharing a moment over tea\, baked goods and a chat are a great way to connect and escape from the day-to-day rushing. These items are not restricted to teatime though\, they make great additions to a brunch or as a dessert alongside some creme fraiche or ice cream. There’s never a bad time for cake. \nIn this class\, Mimi will demonstrate her much-loved lemon and currant scones alongside a polenta cake with seasonal fruit and Madeira cake\, all of which we will enjoy together over a cup of tea at the end of class. \nThis demonstration class is limited to ten people. \n  \nCLICK HERE TO RESERVE A TICKET \n  \nAbout Mimi Beaven\nMimi grew up surrounded by French and English food as her parents had a restaurant in the Cotswolds\, England and her grandparents and French family had restaurants in Lyon\, France. After studying Agriculture she started working front of house in restaurants and then raised two daughters with her husband Richard. After moving to the US in 2002 and then having a house in Ghent from 2005 Mimi cooked more and more. Richard and Mimi founded and built Made in Ghent at Little Ghent Farm in 2014 and operated it successfully until 2021. They had a loyal following who loved Mimi’s bread\, cakes\, soups and preserves along with the pork\, chicken and eggs they raised on the farm. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months\, if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/cakes-scones-for-teatime-and-beyond-with-mimi-beaven/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221022T110000
DTEND;TZID=America/New_York:20221022T133000
DTSTAMP:20260429T192448
CREATED:20220814T124956Z
LAST-MODIFIED:20220814T124956Z
UID:2741-1666436400-1666445400@hillsdalegeneralstore.com
SUMMARY:Provençale Lunch with Tess Kelly
DESCRIPTION:Take a trip to the South of France\, and enjoy its simply delicious food\, without leaving the Hudson Valley or Berkshires. Tess Kelly has returned from her culinary excursion to France to teach once again in our kitchen. In this class Tess will share the nuances and techniques for a classic three-course Provence lunch. \nMenu to include:\n\nButternut Squash Purée with Beurre Noisette\nFish in Beurre Blanc\nPotatoes Lyonnaise\nPear & Almond Tarte\n\nThis demonstration class (plus lunch!) is limited to ten lucky people. \n  \nCLICK HERE TO ORDER A TICKET \n  \nAbout Tess Kelly:\nTess Kelly is lover and practitioner of French food. She relocated to France in 1986 where she developed this passion while learning under Madame Bernard\, the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking authentic French pastries and French cuisine. After working for several years in the restaurant business in New York City\, Tess opened Séraphine Bakery in 2014. \nSince that time\, Tess has developed workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches both private and public workshops in New York\, and in France. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months\, if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/provencale-lunch-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221015T110000
DTEND;TZID=America/New_York:20221015T133000
DTSTAMP:20260429T192448
CREATED:20220907T165136Z
LAST-MODIFIED:20220907T165136Z
UID:2770-1665831600-1665840600@hillsdalegeneralstore.com
SUMMARY:Savory Galette Lunch with Miriam Rubin
DESCRIPTION:Galettes (rustic tarts) are both simple and elegant\, and surprisingly easy to make. In this part-demo\, part hands-on class\, Miriam Rubin will show how to make the perfect crust and then each student will roll their own dough and fill it with a filling of choice – Greens & Feta; Roasted Pumpkin; or Cream Cheese & Smoked Salmon. Then we’ll pop them in the oven. You’ll find Miriam’s flavor combinations delectable. \nWhile the galettes are baking and the kitchen fills with a mouth-watering aroma\, Miriam will demonstrate how to make a flourless chocolate cake. Moist\, rich and oh\, so easy\, this dessert will become your go-to. In fact\, the entire menu is perfect for entertaining a group\, or making a simple dinner for two at home. \nMenu to include:\n\nAssorted Savory Galettes (choice of fillings…Greens & Feta; Roasted Pumpkin; or Cream Cheese & Smoked Salmon)\nAutumn Salad\nFlourless Chocolate Cake\n\nThis part hands-on\, part demonstration class is limited to just ten people. \n  \nCLICK HERE TO ORDER A TICKET \n  \nAbout Miriam Rubin:\nA graduate of the Culinary Institute of America\, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook\, Grains\, was published in 1995. For nine years\, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades. \nHer work has appeared in Prevention\, Organic Gardening\, Redbook\, Working Woman\, Working Mother and Woman’s Day. She was line-editor for Gil Marks’ Encyclopedia of Jewish Food and has contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink Vol. 2. She’s Americanized several cookbooks and reworked and Americanized British recipes for websites. \nHer book\, Tomatoes\, grew out of a love of planting and devouring a favorite vegetable (fruit). She presented on the book at the Harvest Festival at Monticello and at Beard on Books at the Beard House. Miriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/savory-galette-lunch-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221009T110000
DTEND;TZID=America/New_York:20221009T133000
DTSTAMP:20260429T192448
CREATED:20220814T125555Z
LAST-MODIFIED:20220814T125555Z
UID:2749-1665313200-1665322200@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 \n  \nAbout Sylvia Becker:\nSylvia Becker is an award-winning\, world traveled chef. Having worked in renowned kitchens like Le Cirque NYC and throughout Europe\, the Middle East\, Central America and Asia\, Sylvia has accumulated skills and recipes that show her passion and love for all things food. Appearing on Food Networks “Chopped”\, voted best boutique caterer in “Best of Essex” and appearing in multiple food and wine magazines\, Sylvia thrives on sharing her worldly experiences through food; the universal language connecting people from all walks of life. Sylvia is happily a full-time resident of Columbia County NY and a private chef and caterer for custom\, intimate gatherings. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months\, if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/paella-with-chef-sylvia-becker/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221001T110000
DTEND;TZID=America/New_York:20221001T133000
DTSTAMP:20260429T192448
CREATED:20220814T125301Z
LAST-MODIFIED:20220814T125301Z
UID:2745-1664622000-1664631000@hillsdalegeneralstore.com
SUMMARY:Brunch with David Wurth of CrossRoads Food Shop
DESCRIPTION:Join David Wurth (of CrossRoads Food Shop) for BRUNCH! Here’s how he describes this class and its dishes: \n“At CrossRoads there were items on the menu that arrived almost as soon as the day the restaurant opened and with very little tweaking remained there until the day it closed ten years later. That’s a good run. One of those items was the Salt Cod Hash with Eggs. Salt cod is a personal favorite and giving it a spot on the menu would be embraced by those diners out there who know it and love it. Any egg with the hash is a winner but the soft runny yolk from a poached egg is my choice to bring the textures together. Poaching an egg is way easier than it looks and is something anyone can master with a few tricks. \n“Finally\, as a year-round salad fan\, the cooler weather inspires a warm salad so we’ll bake apples and serve them with autumn greens (young kale and frisee if available) toasted walnuts and a bacon and maple dressing for a sweet and smoky shot of zing.” \nJoin David in our Hudson Valley/Berkshires kitchen as he shares his cooking secrets and makes a delicious brunch\, which will include his famous buttery biscuit. \nMenu:\n\nSalt Cod Hash with Poached Eggs and Pepper Puree\nAutumn Greens with Baked Apples\, Walnuts and Bacon-Maple Dressing\nDave’s Buttery Biscuit\n\nNote: This demonstration class is limited to ten people. \nCLICK HERE TO ORDER A TICKET \n  \nAbout David Wurth\nChef David Wurth began cooking long ago as part of the family team that assembled meals for evening dinner. Everybody helped a little. He vividly recalls helping his mother make a salad where he learned that the technique of tearing the lettuce leaves instead of cutting them with a knife made for a better tasting salad. He also recalls learning that after slicing a cucumber for the salad there is left a small nub at the end the salad maker gets to eat as a special only-for-the-cook treat. Secrets and special treats—well that was intriguing enough to open the door to spend more time in the kitchen. Later\, there were professional stops in Martha’s Vineyard and Philadelphia and New York City\, and then Philmont\, NY. Most recently he was the chef/owner of CrossRoads Food Shop in Hillsdale NY\, where he famously made egg sandwiches\, pancakes\, baked goods\, pickles and sandwiches for a full decade of Hudson Valley deliciousness while using seasonal ingredients grown by his local farmer friends. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months\, if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/brunch-with-david-wurth-of-crossroads-food-shop/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220924T110000
DTEND;TZID=America/New_York:20220924T133000
DTSTAMP:20260429T192448
CREATED:20220814T130252Z
LAST-MODIFIED:20220814T130427Z
UID:2755-1664017200-1664026200@hillsdalegeneralstore.com
SUMMARY:Fall Fruit: A Trio of Sweet & Savory Autumn Dishes\, with Miriam Rubin
DESCRIPTION:Join author and food writer Miriam Rubin as she demonstrates three fabulous uses for Fall’s favorite tree fruits. In this class\, you’ll learn how to make: \n\nan Apple Galette with super-flaky Cheddar Cheese Crust\na sumptuous Baked Pear with Caramel Sauce (that is soooo easy)\nand a bonus recipe: a delectable Pear & Camembert Soup that you will want to add to your Autumn dinner party menus.\n\nJoin us in our Hudson Valley/Berkshire kitchen for this seasonal class that will carry you into the holidays. This demonstration class is limited to ten people. \n  \nCLICK HERE TO ORDER A TICKET \n  \nAbout Miriam Rubin:\nA graduate of the Culinary Institute of America\, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook\, Grains\, was published in 1995. For nine years\, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades. \nHer work has appeared in Prevention\, Organic Gardening\, Redbook\, Working Woman\, Working Mother and Woman’s Day. She was line-editor for Gil Marks’ Encyclopedia of Jewish Food and has contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink Vol. 2. She’s Americanized several cookbooks and reworked and Americanized British recipes for websites. \nHer book\, Tomatoes\, grew out of a love of planting and devouring a favorite vegetable (fruit). She presented on the book at the Harvest Festival at Monticello and at Beard on Books at the Beard House. Miriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires. \n 
URL:https://hillsdalegeneralstore.com/event/fall-fruit-a-trio-of-sweet-savory-autumn-dishes-with-miriam-rubin-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220910T110000
DTEND;TZID=America/New_York:20220910T133000
DTSTAMP:20260429T192448
CREATED:20220814T125917Z
LAST-MODIFIED:20220814T125917Z
UID:2752-1662807600-1662816600@hillsdalegeneralstore.com
SUMMARY:Summer to Fall Flavors with David Wurth
DESCRIPTION:Few chefs that we know pay closer attention to the changing seasons more than David Wurth\, who for a decade ran CrossRoads Food Shop\, a beloved Hillsdale eatery that celebrated seasonal ingredients in a big way. It is with this philosophy we are thrilled to welcome David back into our kitchen for a class focused on the magical moment of transitioning seasons – Summer into Fall. \nAll around us still are most of the summer fruits and vegetables but making first appearances are some key players in what will soon be The Autumn Playlist. Root vegetables and a variety of orange squashes will dominate the farmstands. Stews and hearty soups will be on the table taking the place of the lighter\, easier\, brighter tastes of summer. So\, in September we’re still happily hanging onto summer produce while welcoming the return of cold weather roots and squashes with menus that bring the best of both to our tables. In this demonstration cooking class (plus lunch) David has planned a special menu that will include: \n\nCorn and Autumn Squash Chowder\nSweet Potato Pancakes with Green Tomato Chutney\nChicory Salad with Baked Plums and Rosemary Dressing\n\nJoin David as he provides not only insights to these seasonal flavors\, but also to the techniques on how to bring out their magic. The class will be followed by lunch which we will all enjoy together. This demonstration class is limited to ten people. \n  \nCLICK HERE TO ORDER A TICKET\n  \nAbout David Wurth\nChef David Wurth began cooking long ago as part of the family team that assembled meals for evening dinner. Everybody helped a little. He vividly recalls helping his mother make a salad where he learned that the technique of tearing the lettuce leaves instead of cutting them with a knife made for a better tasting salad. He also recalls learning that after slicing a cucumber for the salad there is left a small nub at the end the salad maker gets to eat as a special only-for-the-cook treat. Secrets and special treats—well that was intriguing enough to open the door to spend more time in the kitchen. Later\, there were professional stops in Martha’s Vineyard and Philadelphia and New York City\, and then Philmont\, NY. Most recently he was the chef/owner of CrossRoads Food Shop in Hillsdale NY\, where he famously made egg sandwiches\, pancakes\, baked goods\, pickles and sandwiches for a full decade of Hudson Valley deliciousness while using seasonal ingredients grown by his local farmer friends. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months\, if a class is available. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/summer-to-fall-flavors-with-david-wurth/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220828T110000
DTEND;TZID=America/New_York:20220828T133000
DTSTAMP:20260429T192448
CREATED:20220529T103653Z
LAST-MODIFIED:20220529T103653Z
UID:2696-1661684400-1661693400@hillsdalegeneralstore.com
SUMMARY:Tomato Fest with Miriam Rubin
DESCRIPTION:Tomatoes fresh from the garden and an expert on growing and cooking with them come together for a summer celebration in one of our favorite annual cooking classes. Join tomato expert Miriam Rubin (who wrote a book on tomatoes) in our Hudson Valley/Berkshire kitchen for this special class. The class begins with a tomato tasting so you can understand the distinctions of some of her favorites\, then the cooking begins as she demonstrates three delectable recipes that celebrate this glorious fruit. After the cooking we’ll all have lunch. \nMenu to include:\n\nTomato Parmesan Freeform Tart\nHeirloom Tomato Salad\nGinger Tomatoes\n\nBut that’s not all… If you are like some\, you grow your own tomatoes\, and may even have a few favorites. But most of us buy the small plants in spring\, plunk them in the garden and hope for the best. This class will definitely improve your tomato growing game. Miriam will happily answer your questions about growing truly delicious varieties\, and how best to use them in the kitchen. So\, as you think about next years’ garden\, you’ll be armed with solid advice and be set up for success. \n \nCLICK TO ORDER A TICKET NOW \nThis demonstration class is limited to 10 people. \nNOTE: ALL participants must be fully vaccinated for Covid 19 in order to attend. Read our Covid 19 protocols below before signing up for this class. \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. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class. Masks are optional. In order to attend\, all students must be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated\, but\, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR\, a CDC Covid Vaccination Record Card. If you arrive without vaccination documents you will not be admitted into the class\, and we will be unable to offer a refund. So please\, bring your documents on class day! \nThe instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/tomato-fest-with-miriam-rubin-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220819T140000
DTEND;TZID=America/New_York:20220819T153000
DTSTAMP:20260429T192448
CREATED:20220608T210224Z
LAST-MODIFIED:20220608T210734Z
UID:2705-1660917600-1660923000@hillsdalegeneralstore.com
SUMMARY:Hands-on Knife Skills Workshop with Chef Bernard Janssen (2 PM Session)
DESCRIPTION:Note: This class is being offered twice\, at 11 AM and at 2 PM on Friday August 19. \nChef Bernard Janssen\, Executive Chef and Culinary Program Director for ZWILLING J.A. Henckels\, will introduce you to the fundamentals of good knife skills. He will discuss what knife to use for every task and share a variety of important knife tasks including: the circular/rocking motion\, dicing an onion\, how to supreme an orange\, mincing herbs\, and filleting fish. \nThis knife skills workshop will be a departure from the knife skills classes we’ve had in the past. No food will be cooked and no meal or tasting offered. Instead the focus of this class will be entirely on technique. With a bit of practice of what you will learn in this class\, your daily food preparation will become more of a pleasure rather than a chore. Chef Bernard will also share what makes a quality knife\, discuss maintenance\, sharpening\, cleaning and storing of your knives. Each student will receive a Zwilling paring knife to take home. \nThis hands-on workshop limited to ten people. \nCLICK HERE TO RESERVE A TICKET \n\n \nAbout Bernard Janssen:\nOriginally from the Netherlands\, Bernard Janssen brings a truly international flavor to every cooking task he approaches. As the Executive Chef and Culinary Program Manager for ZWILLING J.A. Henckels\, Bernard launched the first ZWILLING Cooking Studio in the United States in 2015 at the company headquarters in Pleasantville\, New York. The Cooking Studio offers hands-on cooking classes\, as well as engaging corporate or private events. \nBernard has over twenty-five years of culinary experience working as an Executive Chef in restaurants and cooking schools worldwide. He has traveled extensively throughout Europe hosting trainings and demos for the Zwilling Group. Through this experience\, Bernard has become a preeminent authority on kitchen knife skills as well as best practices in culinary education. \nBernard’s cooking style is marked by inventive flavor combinations and beautiful plating presentations. Drawing on his years of expertise\, he writes original recipes for ZWILLING cooking classes as well as for retail partners. Bernard also travels across the country to conduct product trainings\, demos at trade shows\, and retail and cooking events supporting all the premium brands under the ZWILLING J.A. Henckels umbrella including Staub\, Demeyere\, Miyabi\, and Ballarini. Bernard lives in New York with his family along the majestic Hudson River. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class. Masks are optional. In order to attend\, all students must be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated\, but\, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR\, a CDC Covid Vaccination Record Card. If you arrive without vaccination documents you will not be admitted into the class\, and we will be unable to offer a refund. So please\, bring your documents on class day! \nThe instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/hands-on-knife-skills-workshop-with-chef-bernard-janssen-2-pm-session/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220819T110000
DTEND;TZID=America/New_York:20220819T123000
DTSTAMP:20260429T192448
CREATED:20220608T210538Z
LAST-MODIFIED:20220608T211030Z
UID:2710-1660906800-1660912200@hillsdalegeneralstore.com
SUMMARY:Hands-on Knife Skills Workshop with Chef Bernard Janssen (11 AM Session)
DESCRIPTION:Note: This class is being offered twice\, at 11 AM and again at 2 PM\, on Friday August 19. \nChef Bernard Janssen\, Executive Chef and Culinary Program Director for ZWILLING J.A. Henckels\, will introduce you to the fundamentals of good knife skills. He will discuss what knife to use for every task and share a variety of important knife tasks including: the circular/rocking motion\, dicing an onion\, how to supreme an orange\, mincing herbs\, and filleting fish. \nThis knife skills workshop will be a departure from the knife skills classes we’ve had in the past. No food will be cooked and no meal or tasting offered. Instead the focus of this class will be entirely on technique. With a bit of practice of what you will learn in this class\, your daily food preparation will become more of a pleasure rather than a chore. Chef Bernard will also share what makes a quality knife\, discuss maintenance\, sharpening\, cleaning and storing of your knives. Each student will receive a Zwilling paring knife to take home. \nThis hands-on workshop limited to ten people. \nCLICK HERE TO RESERVE A TICKET \n\n \nAbout Bernard Janssen:\nOriginally from the Netherlands\, Bernard Janssen brings a truly international flavor to every cooking task he approaches. As the Executive Chef and Culinary Program Manager for ZWILLING J.A. Henckels\, Bernard launched the first ZWILLING Cooking Studio in the United States in 2015 at the company headquarters in Pleasantville\, New York. The Cooking Studio offers hands-on cooking classes\, as well as engaging corporate or private events. \nBernard has over twenty-five years of culinary experience working as an Executive Chef in restaurants and cooking schools worldwide. He has traveled extensively throughout Europe hosting trainings and demos for the Zwilling Group. Through this experience\, Bernard has become a preeminent authority on kitchen knife skills as well as best practices in culinary education. \nBernard’s cooking style is marked by inventive flavor combinations and beautiful plating presentations. Drawing on his years of expertise\, he writes original recipes for ZWILLING cooking classes as well as for retail partners. Bernard also travels across the country to conduct product trainings\, demos at trade shows\, and retail and cooking events supporting all the premium brands under the ZWILLING J.A. Henckels umbrella including Staub\, Demeyere\, Miyabi\, and Ballarini. Bernard lives in New York with his family along the majestic Hudson River. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class. Masks are optional. In order to attend\, all students must be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated\, but\, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR\, a CDC Covid Vaccination Record Card. If you arrive without vaccination documents you will not be admitted into the class\, and we will be unable to offer a refund. So please\, bring your documents on class day! \nThe instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/hands-on-knife-skills-workshop-with-chef-bernard-janssen-11-am-session/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220813T133000
DTEND;TZID=America/New_York:20220813T150000
DTSTAMP:20260429T192448
CREATED:20220529T103447Z
LAST-MODIFIED:20220529T103447Z
UID:2692-1660397400-1660402800@hillsdalegeneralstore.com
SUMMARY:Apéritif & Appetizers with Tess Kelly
DESCRIPTION:The Berkshires and Hudson Valley are heavenly this time of year\, but sometimes it’s nice to have a virtual escape. Join Tess Kelly as she takes us on a Mediterranean seaside culinary excursion while she demonstrates some truly scrumptious small bites to have with your bright and breezy summer cocktail. \nTess will make two perfect summer drinks – a Negroni Sbagliato and an Aperol Spritz. Then she’ll demonstrate how to make a few savory (and surprisingly simple) snacks to go with. One of these – the Gougères – will utilize pâte à choux. Pâte à choux is the delicate\, super versatile puff pastry you’ve had in profiteroles\, but it’s also delicious in savory dishes. You will sip and eat everything Tess makes and leave transported and inspired. \nBesides the drinks\, you will learn to make:\n\nWalnut pesto tartines\nGougères with shallots\, rosemary\, Gruyère and dijon.\nBuckwheat Bilnis with smoked salmon\, capers\, red onion and crème fraîche\n\n \n  \nCLICK HERE TO ORDER A TICKET \nThis demonstration class is limited to 10 people. \nNOTE: ALL participants must be fully vaccinated for Covid 19 in order to attend. Read our Covid 19 protocols below before signing up for this class. \nAbout Tess Kelly:\nTess Kelly is lover a practitioner of French food. She relocated to France in 1986 where she developed this passion while learning under Madame Bernard\, the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking authentic French pastries and French cuisine. After working for several years in the restaurant business in New York City\, Tess opened Séraphine Bakery in 2014. \nSince that time\, Tess has developed workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches both private and public workshops in New York\, and in France. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class. Masks are optional. In order to attend\, all students must be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated\, but\, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR\, a CDC Covid Vaccination Record Card. If you arrive without vaccination documents you will not be admitted into the class\, and we will be unable to offer a refund. So please\, bring your documents on class day! \nThe instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/aperitif-appetizers-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220807T133000
DTEND;TZID=America/New_York:20220807T150000
DTSTAMP:20260429T192448
CREATED:20220529T103137Z
LAST-MODIFIED:20220529T103137Z
UID:2689-1659879000-1659884400@hillsdalegeneralstore.com
SUMMARY:Sumptuous Sugarless Desserts with Brian Levy
DESCRIPTION:In his new book Good & Sweet\, Brian Levy mines a new world of desserts—one that few bakers have explored—where there’s no need for cane sugar or coconut sugar\, or maple syrup or honey\, or for anything like stevia. He deploys fruit (dried\, juiced\, and fresh)\, nuts\, grains\, dairy\, and fermented products to create sweet dessert and breakfast treats whose flavors are enriched by whole-food\, feel-good ingredients. \nIn this class\, you’ll learn some of the secret techniques and ingredients that enabled the conversion of delicious\, decadent desserts and breakfast treats into nutritious indulgences. \nWe will make and taste:\n\nSweet Corn Buttermilk Biscuits\, which will be used to make Strawberry Sweet Corn Shortcake\nFinnish Blueberries & Cream Tart\nPistachio Cake\n\n \nCLICK HERE TO ORDER A TICKET \nThis demonstration class is limited to 10 people. \nAbout the chef:\nBrian Levy is a pastry cook who previously worked at Michelin-starred Babbo\, where he was mentored by James Beard Award-winning pastry chef Gina DePalma. He left to work the fields and kitchens of farms and inns in Europe and Martha’s Vineyard\, and then as a private chef. Outside of the kitchen\, he also studied architecture at Yale. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class. Masks are optional. In order to attend\, all students must be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated\, but\, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR\, a CDC Covid Vaccination Record Card. If you arrive without vaccination documents you will not be admitted into the class\, and we will be unable to offer a refund. So please\, bring your documents on class day! \nThe instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/sumptuous-sugarless-desserts-with-brian-levy/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220806T133000
DTEND;TZID=America/New_York:20220806T150000
DTSTAMP:20260429T192448
CREATED:20220529T102834Z
LAST-MODIFIED:20220529T105447Z
UID:2686-1659792600-1659798000@hillsdalegeneralstore.com
SUMMARY:Peach Cobbler & Ice Cream! with Miriam Rubin
DESCRIPTION:Let’s celebrate peach season! Join Miriam Rubin in our Hudson Valley/Berkshires kitchen for a mini peach festival and Ice Cream Social\, all in one delicious demonstration class. First\, we’ll learn how to make an easy peach ice cream. While it’s churning\, Miriam will put together a fantastic and super-simple Peach and Blueberry Cobbler. This is a recipe you’ll make again and again with other fruits\, in other seasons. When everything is done the cobbler will be topped with a scoop of our Homemade Peach Ice Cream for an afternoon treat. \n\nHomemade Peach Ice Cream\nPeach and Blueberry Cobbler\n\n \nCLICK HERE TO ORDER A TICKET\nThis demonstration class is limited to ten people. \nNOTE: ALL participants must be vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before registering. \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. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class. Masks are optional. In order to attend\, all students must be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated\, but\, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR\, a CDC Covid Vaccination Record Card. If you arrive without vaccination documents you will not be admitted into the class\, and we will be unable to offer a refund. So please\, bring your documents on class day! \nThe instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/peach-cobbler-ice-cream-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220730T110000
DTEND;TZID=America/New_York:20220730T133000
DTSTAMP:20260429T192448
CREATED:20220529T102612Z
LAST-MODIFIED:20220529T102612Z
UID:2683-1659178800-1659187800@hillsdalegeneralstore.com
SUMMARY:Filipino Feast with King Phojanakong
DESCRIPTION:Join acclaimed Chef King Phojanakong for this special class recalling childhood summers he spent in his mother’s homeland. You’ll love his take on these classics. Included in this demonstration class will be four dishes followed by lunch. Menu to include: \n\nChicken Adobo- (as featured by the chef in the NY Times) a dish his mom made at least once a week. A Filipino staple.\nGarden Vegetable Pancit Bihon- stir fried rice noodles. A Filipino classic with Chinese origins. Served as a celebratory dish as well. Noodles symbolize long life.\nAsian Market Greens- stir fried greens with garlic and fish sauce.\nGarlic Rice- a sustainable and tasty way to utilize day old rice. Eaten for breakfast\, lunch and/or dinner.\n\nYou’ll love King’s warm and approachable style\, blended with his serious cooking skills and masterful way with authentic flavor-packed dishes. Lunch included in this class. \n \nCLICK HERE TO ORDER A TICKET\nThis demonstration class is limited to 10 people. \nNOTE: ALL participants must be fully vaccinated for Covid 19 in order to attend. Read our Covid 19 protocols below before signing up for this class. \nAbout Chef Phojanakong\nKING PHOJANAKONG (@kumainn_uminom) is a New York native whose culinary influences began at home with the inspirational cooking of his Filipino mother and Thai father. He is now at the forefront of the burgeoning Filipino food movement. King is the chef-owner of Kuma Inn in New York City\, the creator of Small Axe Peppers Hot Sauce and a culinary instructor at the Institute of Culinary Education. Childhood summers spent in the Philippines furthered his interest in the culinary world and instilled the importance of community and culture. \nUpon graduating from The Culinary Institute of America\, King worked with Alex Lee and Daniel Boulud at Restaurant Daniel and was part of the opening team of David Bouley’s Danube. King opened Kuma Inn in New York’s Lower East Side in 2003 to critical and popular acclaim. He has been featured in television programs including Cutthroat Kitchen\, Kitchen Crash\, The Rachael Ray Show\, King in the Garden\, Selling New York and Mike Colameco’s Real Food. (New York\, NY) \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class. Masks are optional. In order to attend\, all students must be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated\, but\, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR\, a CDC Covid Vaccination Record Card. If you arrive without vaccination documents you will not be admitted into the class\, and we will be unable to offer a refund. So please\, bring your documents on class day! \nThe instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/filipino-feast-with-king-phojanakong/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220724T110000
DTEND;TZID=America/New_York:20220724T133000
DTSTAMP:20260429T192448
CREATED:20220529T102338Z
LAST-MODIFIED:20220529T102338Z
UID:2680-1658660400-1658669400@hillsdalegeneralstore.com
SUMMARY:An Armenian Lunch with Chef Serge Madikians of Serevan
DESCRIPTION:In this class Chef Serge Madikians of Serevan will share a classic Armenian dish from his travels in the place of his ancestors. On these trips Serge explored the joy of eating\, including freshly cooked Jingalov Hats – literally\, jungle bread\, as it is loaded with foraged herbs and greens from the forests of Nagorno Kharabagh. It’s a remarkable dish in both its simplicity and intense flavor. Each student will help form and cook their own. To accompany the Jingalov Hats Serge will share his unique version of Tabouli and a refreshing chilled yogurt summer soup. You’ll love how the seasonal flavors and use of fresh herbs come together to create a perfect summer lunch\, which we’ll enjoy together. \nMenu to include:\n\nJingalov Hats – An herb and green leaf-stuffed flat bread\nChef Madikian’s own Tabouli\nChilled Savory Yogurt Soup\n\n \nCLICK HERE TO ORDER A TICKET \nThis part hands-on\, part demonstration workshop is limited to 10 people. \nNOTE: ALL participants must be fully vaccinated for Covid 19 in order to attend. Read our Covid 19 protocols below before signing up for this class. \nAbout Serge Madikians:\nChef Serge Madikians was born in Tehran\, Iran\, to Armenian parents. He came to the U.S. in 1978 with his brother to avoid the Iranian Revolution. He completed his undergraduate degree majoring in history and philosophy and later moved to New York and earned a master’s degree in public policy and economics at The New School. \nMadikians graduated from the French Culinary Institute in 1998.Upon graduating\, he worked in the kitchen with a number of culinary masters – Jean-George Vongerichten and David Bouley to name a few. He now owns and runs Serevan Restaurant in Amenia\, NY\, where he expresses his passion for Middle Eastern flavors filtered through the lens of fresh Hudson Valley ingredients. Serge was a contributing chef to The Immigrant Cookbook: Recipes That Make America Great. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class. Masks are optional. In order to attend\, all students must be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated\, but\, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR\, a CDC Covid Vaccination Record Card. If you arrive without vaccination documents you will not be admitted into the class\, and we will be unable to offer a refund. So please\, bring your documents on class day! \nThe instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/an-armenian-lunch-with-chef-serge-madikians-of-serevan/
CATEGORIES:Cooking Classes
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