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DTSTART;TZID=America/New_York:20221022T110000
DTEND;TZID=America/New_York:20221022T133000
DTSTAMP:20260429T211141
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:20260429T211141
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:20260429T211141
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:20260429T211141
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:20260429T211141
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:20260429T211141
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:20260429T211141
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:20260429T211141
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:20260429T211141
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:20260429T211141
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:20260429T211141
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:20260429T211141
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:20260429T211141
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:20260429T211141
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220716T133000
DTEND;TZID=America/New_York:20220716T150000
DTSTAMP:20260429T211141
CREATED:20220529T102048Z
LAST-MODIFIED:20220529T103903Z
UID:2677-1657978200-1657983600@hillsdalegeneralstore.com
SUMMARY:Small Batch Pickles with Miriam Rubin
DESCRIPTION:Join Pickle Maven\, food writer\, and cookbook author Miriam Rubin in our Small-Batch Pickle Fest. We’ll be making Miriam’s family recipe: Grandma Rubin’s Kosher Dills\, and each participant will take home a jar of pickles they packed themselves. These yummy pickles do not require processing or vats of hot water\, nor do they take tons of time to make. \nIn addition to the classic kosher dills\, we’ll delve into quick pickles – call them quickles – which add sparkle to so many summer dishes and can help to use up a garden’s bounty. Here’s what’s planned: Crisp Zucchini Pickles and Super-Fast Lime-Pickled Red Onions. These flavor-packed pickles are simple to prepare and can take a standard salad\, sandwich\, grain bowl or taco from pretty good to truly great. Miriam will demonstrate all the pickles and we’ll have a tasting. Our Pickle-Fest with Miriam is for novices or the experienced pickler. Each student will take away their own jar and the knowledge to make pickles easily at home. \nLearn to make:\n\nGrandma Rubin’s Kosher Dills (hand-pack your own jar!)\nCrisp Zucchini Pickles\nLime-Quick Pickled Red Onions\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 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/small-batch-pickles-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220710T110000
DTEND;TZID=America/New_York:20220710T133000
DTSTAMP:20260429T211141
CREATED:20220529T101730Z
LAST-MODIFIED:20220529T101730Z
UID:2673-1657450800-1657459800@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 recipe of this perfect seafood stew. It will be served in the classic 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. \nThis demonstration class is limited to 10 people. \nCLICK HERE TO ORDER A TICKET \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 and practitioner of French food. She relocated to France in 1986 where she developed her passion while learning under Madame Bernard\, the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking authentic French pastries and French cuisine. After working for several years in the restaurant business in New York City\, Tess opened Séraphine Bakery in 2014. \nSince that time\, Tess has developed workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all her cooking and baking classes. She teaches both private and public workshops in New York\, and in France. \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/bouillabaisse-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220605T110000
DTEND;TZID=America/New_York:20220605T130000
DTSTAMP:20260429T211141
CREATED:20220420T221849Z
LAST-MODIFIED:20220420T221849Z
UID:2642-1654426800-1654434000@hillsdalegeneralstore.com
SUMMARY:Pasta Workshop with Chef Sylvia Becker
DESCRIPTION:Semolina pasta dough makes a versatile and shelf stable pasta that is sturdy enough to create a plethora of shapes. In this Pasta Workshop\, we are making a spinach semolina pasta dough from scratch. Chef Sylvia will show how the dough is made and then the hands-on shaping will begin. Learn to make cavatelli\, orecchiette\, malodorous and fusilli pasta and learn why these shapes exist and what sauces compliment them best. \nAt the end of the class we’ll enjoy a scrumptious Springtime lunch of handmade pasta with a parmesan sauce that includes fresh\, local garden vegetables. \nThis hands-on workshop is limited to ten people and includes lunch. \nCLICK HERE TO ORDER YOUR TICKET\nNOTE: This hands-on workshop is limited to just ten people. All participants must be vaccinated for Covid 19 to attend. Read our Covid 19 protocols below before signing up. \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. \nImportant Information regarding our Covid19 Protocols:\nThis will be a live\, in-person class limited to ten attendees. Masks will be 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. You will receive emailed reminders about this before the class. If you arrive without your 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! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes. \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. With all participants being vaccinated we feel there will be a level of comfort and we can focus on food! \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 \nHGS Home Chef is a member of Hillsdale Workshop Alliance who produces workshops on a wide range of topics. For more information visit https://www.theworkshopexperience.org/
URL:https://hillsdalegeneralstore.com/event/pasta-workshop-with-chef-sylvia-becker/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220604T133000
DTEND;TZID=America/New_York:20220604T150000
DTSTAMP:20260429T211141
CREATED:20220430T130249Z
LAST-MODIFIED:20220430T130423Z
UID:2660-1654349400-1654354800@hillsdalegeneralstore.com
SUMMARY:Easy-Peasy Snackable Bakes with Jessie Sheehan
DESCRIPTION:Join cookbook author Jessie Sheehan (goddess of sweet bakes) in this cooking class celebrating her new cookbook Snackable Bakes. Whether you are new to baking or want to expand your repertory\, Jessie’s hot-off-the-press cookbook has you covered. Join her in our Hudson Valley – Berkshires kitchen as she shares her tricks and tips for the perfect bake. Featured will be three fruity desserts you’ll adore\, plus a heavenly\, chewy cookie you won’t be able to resist. \nIn this class you’ll learn to make (and will eat!) the following:\n-Pear Sour Cream Snacking Cake \n-Strawberry Sheet Cake \n-Matt’s Blueberry Galette \n-Jessie’s Thick & Chewy Sugar Cookies \n  \nCLICK HERE TO ORDER A TICKET\n  \nAbout Jessie Sheehan:\nJessie Sheehan is a recipe developer and author of The Vintage Baker\, Icebox Cakes\, and the new easy-peasy baking book\, Snackable Bakes. Her work can be found in The Washington Post\, Bon Appétit\, Food Network\, Food52\, and Kitchn\, among others. She lives in Brooklyn with her family. \nThis demonstration class is limited to ten people. All participants must be vaccinated for Covid 19 to attend. Read our Covid 19 protocols below before signing up. \nImportant Information regarding our Covid19 Protocols:\nIn order to attend\, all students must be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated\, but\, in order to be admitted 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. Masks are optional. \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. \nHGS Home Chef is a member of Hillsdale Workshop Alliance who produces workshops on a wide range of topics. For more information visit https://www.theworkshopexperience.org/
URL:https://hillsdalegeneralstore.com/event/easy-peasy-snackable-bakes-with-jessie-sheehan/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220522T133000
DTEND;TZID=America/New_York:20220522T153000
DTSTAMP:20260429T211141
CREATED:20220226T194234Z
LAST-MODIFIED:20220226T194436Z
UID:2508-1653226200-1653233400@hillsdalegeneralstore.com
SUMMARY:Strawberry Fest with Miriam Rubin
DESCRIPTION:Join us in the kitchen as we celebrate all things strawberry in this special\, seasonal demonstration cooking class with cookbook author Miriam Rubin. We’ll begin by making a fabulous Strawberry Buttermilk Cake that comes to us from the In The Day Bakery located in Savannah\, Georgia. Next we’ll make an easy Strawberry Skillet Jam\, no pectin or vats of boiling water needed. We’ll use the jam to ramp up our Strawberry Shortcakes made with the easiest-ever Cream Biscuits\, a genius recipe that you’ll love. We’ll also whip up a special strawberry cocktail to sip as we sample all the strawberry goodies. \nThis simple baking and easy\, small-batch jam class will inspire you to take in spring flavors and create your own strawberry festival at home. \nMenu to include:\n\nStrawberry Buttermilk Cake\nSmall Batch Strawberry Skillet Jam\nStrawberry Shortcakes with all the fixings\n\n\n \n  \nCLICK HERE TO ORDER A TICKET NOW\n  \nThis demonstration class is limited to ten people. \nNOTE: ALL participants must be fully 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 limited to ten attendees. Masks will be optional. In order to attend\, all students must be fully 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. You will receive emailed reminders about this before the class. If you arrive without your 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! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes. \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. With all participants being vaccinated we feel there will be a level of comfort and we can focus on cooking! \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. \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/strawberry-fest-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220521T133000
DTEND;TZID=America/New_York:20220521T153000
DTSTAMP:20260429T211142
CREATED:20220226T194015Z
LAST-MODIFIED:20220226T194015Z
UID:2505-1653139800-1653147000@hillsdalegeneralstore.com
SUMMARY:French Macarons with Tess Kelly
DESCRIPTION:It’s hard to imagine a sweet treat more delicate\, beautiful or delicious than French macarons. In this demonstration class led by pastry chef Tess Kelly\, you’ll learn the secrets of making these iconic confections. \nThe flavor spectrum of French macrons can be endless\, but we’ll focus on two classics – Pistachio-Vanilla and Raspberry-Rose. Tess will also show us how to make Grand Macarons\, larger in size and filled with buttercream and fresh fruit to create a beautiful dessert. We know that once you master the basic technique you’ll be off and running to explore a whole world of sumptuous flavor. How sweet is that? \n \nCLICK HERE TO ORDER A TICKET NOW\n  \nThis demonstration class is limited to 10 people. \nNOTE: ALL participants must be fully vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before signing up for this class. \nAbout Tess Kelly:\nTess Kelly is a pastry chef and founder of Séraphine Bakery. She relocated to France in 1986 where she developed her love of French cuisine. Tess apprenticed 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 hands-on 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 limited to ten attendees. Masks will be 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. You will receive emailed reminders about this before the class. If you arrive without your 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! It’s very important to us that all attendees feel safe and comfortable. \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 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. \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-macarons-with-tess-kelly-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220514T110000
DTEND;TZID=America/New_York:20220514T130000
DTSTAMP:20260429T211142
CREATED:20220420T104520Z
LAST-MODIFIED:20220420T104520Z
UID:2639-1652526000-1652533200@hillsdalegeneralstore.com
SUMMARY:Hands-on Pizza Workshop with Matthew White & Anthony DeCaria
DESCRIPTION:There’s nothing like home-made pizza and the best part is how surprisingly easy it is to make. Matthew White & Anthony DeCaria join forces in this class to share their complimentary takes on the ultimate Italian street food. Matthew will share his favorite – sourdough pizza – which he learned from the Sourdough Goddess (and James Beard Award Winner) Sarah Owens. Anthony calls on his Italian background and makes his dough using the quick technique of beer for a beautiful rise. Both versions create a wonderful crust. \nAfter showing how to make these two doughs Anthony will make a homemade pizza sauce\, we’ll pop both in the oven and will sample both versions and discuss. Then we’ll begin the hands-on session where each student will roll out their individual pizzas choosing from various toppings to make their perfect pie. \nMenu to include:\n• Classic Pizza Margarita \n• Three-Cheese “White” Pizza \n• Sausage Pizza with Red Onion \n• Salad to accompany \nWe’ll pop your hand-made pizzas in the oven onto pizza stones and you’ll eat the fruits of your labors accompanied by a delicious salad made by Anthony. The take-away from this workshop is the demystification of making hand-made pizza at home\, TWO great recipes\, some hands-on experience and sourdough starter. Join us and let’s make some pies! \nThis Hands-On Workshop is limited to ten people and includes lunch. \n \nNOTE: ALL participants must be vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before registering. \nCLICK HERE TO ORDER A TICKET NOW\nAbout Anthony DeCaria:\nAnthony has been in the kitchen making the Sunday Gravy since he was 8 years old and crafting the ultimate meatball has been his life-long mission. His passion for simple\, innovative cuisine has led him to his second career in the food industry. In 2017\, after a successful career of 30+ years in NYC as a retail brand creative director\, Anthony formed ADC Food Studio\, Inc. and ran a food truck business for two years during the summer season at Indian Wells Beach in East Hampton\, NY. \nMost recently\, while brainstorming his next venture\, Anthony has been working part time at HGS Home Chef\, part of his responsibilities includes assisting chefs and making baked goods for the stores prestigious cooking class program. \nAbout Matthew White:\nMatthew is proprietor and the creative force behind Hillsdale General Store & HGS Home Chef. Working for thirty years as a noted interior designer Matthew’s focus has always been the pursuit of a beautiful domestic life\, which means more than simply beautiful rooms. It’s what those rooms hold that count – dear friends and great food to create a life of shared joy. For the last six-plus years at HGS Home Chef he has hosted 300 cooking classes\, learning at the feet of some truly great culinary stars. And he’s still learning. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class limited to ten attendees. Masks will be optional. In order to attend\, all students must be fully 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. You will receive emailed reminders about this before the class. If you arrive without your 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! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes. \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. With all participants being vaccinated we feel there will be a level of comfort and we can focus on cooking! \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.
URL:https://hillsdalegeneralstore.com/event/hands-on-pizza-workshop-with-matthew-white-anthony-decaria-3/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220508T140000
DTEND;TZID=America/New_York:20220508T153000
DTSTAMP:20260429T211142
CREATED:20220430T125829Z
LAST-MODIFIED:20220430T125829Z
UID:2652-1652018400-1652023800@hillsdalegeneralstore.com
SUMMARY:Say Cheese! with Justin Chapple
DESCRIPTION:Join Food & Wine culinary director at large\, chef and cookbook author Justin Chapple for a demonstration cooking class that combines seasonal produce with artisanal cheeses to make bold dishes perfect for warm weather. Justin’s style of cooking is approachable but never boring\, and these flavor-packed recipes will surely inspire your spring and summer cooking. After we watch and learn how these dishes are made\, Justin will give us a taste of the fabulous results. \nMenu to include:\n-Blue Cheese and Onion Crostini\n-Grilled Summer Squash with Goat Cheese and Marcona Almonds\n-No-Bake Ricotta Tart with Strawberries \nCLICK HERE TO PURCHASE A TICKET\nNote: This demonstration class is limited to twenty people. All participants must be vaccinated for Covid 19 in order to attend. Read our Covid 19 protocols below before signing up. \nAbout Justin:\nJustin Chapple is a chef\, food writer\, TV host\, and cookbook author. He is the culinary director-at-large of FOOD & WINE and is the host of the video series\, Mad Genius Tips\, for which he was nominated twice for a prestigious James Beard Award. Justin is the author of Just Cook It! (Houghton Mifflin Harcourt\, 2018) and Mad Genius Tips (Oxmoore House\, November 2016). He has been featured in Food & Wine\, People\, O\, The Oprah Magazine\, and Real Simple magazines\, among other publications. Justin appears regularly on NBC’s Today and has appeared on LIVE with Kelly and Ryan\, Food Network’s The Kitchen\, Hallmark’s Home & Family\, Fox’s Good Day New York\, and The Meredith Vieira Show\, among others. Originally from California\, Justin moved to New York City in 2003. He’s a graduate of the French Culinary Institute in New York City. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class limited to twenty attendees. Masks will be optional. In order to attend\, all students must be fully 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. You will receive emailed reminders about this before the class. If you arrive without your 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! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes. \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. With all participants being vaccinated we feel there will be a level of comfort and we can focus on cooking! \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. \nNote: Cooking class attendees receive 10% discount on kitchenware purchases on class day. \nThis is one of more than 30 events that are part of The Workshop Experience Weekend\, May 7-8\, 2022\, in and around Hillsdale\, NY. Join us to learn from experts in crafting\, writing\, cooking\, nature\, gardening\, floristry and more. Browse the entire program\, or visit TheWorkshopExperience.org.
URL:https://hillsdalegeneralstore.com/event/say-cheese-with-justin-chapple/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220507T100000
DTEND;TZID=America/New_York:20220507T120000
DTSTAMP:20260429T211142
CREATED:20220430T130045Z
LAST-MODIFIED:20220430T130045Z
UID:2657-1651917600-1651924800@hillsdalegeneralstore.com
SUMMARY:Easy Mushroom Growing Indoors & Out\, with Catskill Fungi's John Michelotti
DESCRIPTION:This hands-on class will begin with a illustrated talk followed by hands-on doing where you will learn how to grow edible and medicinal mushrooms outside and inside your home. Find out how fungi can be companion plantings to help your other plants thrive while they produce delicious mushrooms. \nCatskill Fungi founder and mushroom expert John Michelotti will review some of the easy ways to integrate fungi with your landscape before teaching you how you can grow mushrooms inside\, too. During the hands-on portion of this workshop\, you will make your own oyster mushroom grow kit to take home\, along with instructions on how to care for it and grow more mushrooms. \n  \nCLICK HERE TO ORDER A TICKET \n  \nNote: This hands-on workshop is limited to twenty people. All participants must be vaccinated for Covid 19 in order to attend. Read our Covid 19 protocols below before signing up. \nAbout John Michelotti\nCatskill Fungi produces high quality triple-extracted health tinctures from fungi that are wild-crafted or grown on their family farm. The Catskill Fungi consulting branch incorporates edible and medicinal mushroom cultivation into residential landscape design. John also enjoys sharing his love of mushrooms on guided mushroom walks\, through cultivation workshops\, and through mushroom-inspired art. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class limited to twenty attendees. Masks will be optional. In order to attend\, all students must be fully 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. You will receive emailed reminders about this before the class. If you arrive without your 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! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes. \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. With all participants being vaccinated we feel there will be a level of comfort and we can focus on cooking! \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. \nThis is one of more than 30 events that are part of The Workshop Experience Weekend\, May 7-8\, 2022\, in and around Hillsdale\, NY. Join us to learn from experts in crafting\, writing\, cooking\, nature\, gardening\, floristry and more. Browse the entire program\, or visit TheWorkshopExperience.org.
URL:https://hillsdalegeneralstore.com/event/easy-mushroom-growing-indoors-out-with-catskill-fungis-john-michelotti/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220430T110000
DTEND;TZID=America/New_York:20220430T130000
DTSTAMP:20260429T211142
CREATED:20220226T193145Z
LAST-MODIFIED:20220226T193145Z
UID:2499-1651316400-1651323600@hillsdalegeneralstore.com
SUMMARY:A Trio of Spring Soups with Miriam Rubin
DESCRIPTION:Now that spring has arrived\, we are hungry for fresh new\, green vegetables. We think of them as spring tonics\, packed with vibrance\, vitamins and flavor to wake us from winter’s drab. To celebrate the season\, cookbook author Miriam Rubin will be simmering up three deliciously different soups that will enliven your tastebuds. We invite you to join us in the kitchen for this demonstration class. \nFor a classic and silky-smooth soup\, we’ll cook up green garlic and new potatoes\, and we’re hoping to add some ramps\, if they can be found. Asparagus is another spring favorite\, and we’ll be simmering the spears with fresh spinach for a bright-green\, healthful bowlful. Lastly we’ll make a brothy soup with fresh beet greens making great use of the underappreciated but yummy leafy part of the beet. Waste not\, want not! \nAs accompaniments to our soups\, we’ll learn to make crispy garlic croutons and Parmesan crisps. Then we’ll sit down for a lunch of three soups. Slurping is encouraged. \nClass Menu to Include:\n\nGreen Garlic and Potato Soup\nAsparagus Soup\nBeet Greens Soup\nCrispy Garlic Croutons\nParmesan Crisps\n\n \nCLICK HERE TO ORDER A TICKET NOW\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 limited to ten attendees. Masks will be optional. In order to attend\, all students must be fully 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. You will receive emailed reminders about this before the class. If you arrive without your 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! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes. \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. With all participants being vaccinated we feel there will be a level of comfort and we can focus on cooking! \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. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/a-trio-of-spring-soups-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220423T110000
DTEND;TZID=America/New_York:20220423T130000
DTSTAMP:20260429T211142
CREATED:20220305T220628Z
LAST-MODIFIED:20220305T220628Z
UID:2518-1650711600-1650718800@hillsdalegeneralstore.com
SUMMARY:Hands-on Pizza Workshop with Matthew White & Anthony DeCaria
DESCRIPTION:There’s nothing like home-made pizza and the best part is how surprisingly easy it is to make. Matthew White & Anthony DeCaria join forces in this class to share their complimentary takes on the ultimate Italian street food. Matthew will share his favorite – sourdough pizza – which he learned from the Sourdough Goddess (and James Beard Award Winner) Sarah Owens. Anthony calls on his Italian background and makes his dough using the quick technique of beer for a beautiful rise. Both versions create a wonderful crust. \nAfter showing how to make these two doughs Anthony will make a homemade pizza sauce\, we’ll pop both in the oven and will sample both versions and discuss. Then we’ll begin the hands-on session where each student will roll out their individual pizzas choosing from various toppings to make their perfect pie. \nMenu to include:\n• Classic Pizza Margarita \n• Three-Cheese “White” Pizza \n• Sausage Pizza with Red Onion \n• Salad to accompany \nWe’ll pop your hand-made pizzas in the oven onto pizza stones and you’ll eat the fruits of your labors accompanied by a delicious salad made by Anthony. The take-away from this workshop is the demystification of making hand-made pizza at home\, TWO great recipes\, some hands-on experience and sourdough starter. Join us and let’s make some pies! \nThis Hands-On Workshop is limited to ten people and includes lunch. \n \nNOTE: ALL participants must be vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before registering. \nCLICK HERE TO ORDER A TICKET NOW\nAbout Anthony DeCaria:\nAnthony has been in the kitchen making the Sunday Gravy since he was 8 years old and crafting the ultimate meatball has been his life-long mission. His passion for simple\, innovative cuisine has led him to his second career in the food industry. In 2017\, after a successful career of 30+ years in NYC as a retail brand creative director\, Anthony formed ADC Food Studio\, Inc. and ran a food truck business for two years during the summer season at Indian Wells Beach in East Hampton\, NY. \nMost recently\, while brainstorming his next venture\, Anthony has been working part time at HGS Home Chef\, part of his responsibilities includes assisting chefs and making baked goods for the stores prestigious cooking class program. \nAbout Matthew White:\nMatthew is proprietor and the creative force behind Hillsdale General Store & HGS Home Chef. Working for thirty years as a noted interior designer Matthew’s focus has always been the pursuit of a beautiful domestic life\, which means more than simply beautiful rooms. It’s what those rooms hold that count – dear friends and great food to create a life of shared joy. For the last six-plus years at HGS Home Chef he has hosted 300 cooking classes\, learning at the feet of some truly great culinary stars. And he’s still learning. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class limited to ten attendees. Masks will be optional. In order to attend\, all students must be fully 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. You will receive emailed reminders about this before the class. If you arrive without your 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! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes. \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. With all participants being vaccinated we feel there will be a level of comfort and we can focus on cooking! \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.
URL:https://hillsdalegeneralstore.com/event/hands-on-pizza-workshop-with-matthew-white-anthony-decaria-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220416T110000
DTEND;TZID=America/New_York:20220416T130000
DTSTAMP:20260429T211142
CREATED:20220226T192801Z
LAST-MODIFIED:20220226T192801Z
UID:2496-1650106800-1650114000@hillsdalegeneralstore.com
SUMMARY:Savory & Sweet Soufflé with Lou Jones
DESCRIPTION:Soufflé is an intimidating dish\, and one which doesn’t usually make the short list when planning a dinner party at home. No more fear! We think it’s time to step up to the challenge and create savory and sweet souffles when entertaining. Like most things in life\, one just needs to know the little tricks to success for this truly impressive and delicious starter or dessert. In this demonstration class Lou Jones will share his expertise for creating perfect examples of savory and sweet souffles\, complete with all the accompaniments. \nMenu to include:\n• Cheese and caramelized onion soufflé \n• Light salad with walnut oil vinaigrette \n• Soufflé Grand Marnier\, Suzette style\, served with Suzette sauce\, orange suprêmes and candied zest \n \n  \nCLICK HERE TO ORDER A TICKET NOW\n  \nThis demonstration class is limited to 10 people. \nNOTE: ALL participants must be vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before signing up for this class. \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. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class limited to ten attendees. Masks will be 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. You will receive emailed reminders about this before the class. If you arrive without your 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! It’s very important to us that all attendees feel safe and comfortable. \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 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. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/savory-sweet-souffle-with-lou-jones-3/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220402T133000
DTEND;TZID=America/New_York:20220402T153000
DTSTAMP:20260429T211142
CREATED:20220226T192435Z
LAST-MODIFIED:20220226T192435Z
UID:2493-1648906200-1648913400@hillsdalegeneralstore.com
SUMMARY:Curing Meats with Jack Peele of JACuTERIE
DESCRIPTION:Join Jack Peele of JACuTERIE for this demonstration class as he shares the techniques of curing meats. We will explore the theories and practices behind cured meat\, as Jack explains\, not just the how-to\, but also some easy-to-make-at-home recipes – no fancy equipment required! You will learn what goes into the production of pastrami/corned beef\, French ham (jambon blanc) and JACUTERIE Bacon (classic smoked bacon\, British back bacon\, and Canadian bacon)\, plus Jack will answer your questions about other cured meats\, and of course there will be a tasting. \nEven if you never intend to cure your own meats\, understanding the techniques and end results will enhance your enjoyment and ability to select the perfect meats for creating a highly-curated charcuterie board for entertaining and sharing with friends. \nThis demonstration class & tasting is limited to ten people. \n  \nCLICK HERE TO ORDER A TICKET NOW\n  \nNOTE: ALL participants must be fully vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before registering. \nAbout Jack Peele and JACuTERIE:\nJack Peele is the owner and culinary master behind JACüTERIE\, which makes classically inspired charcuterie in nearby Ancramdale\, New York. Jack’s focus is on small batch European-style dry-cured sausages\, specialty smoked bacons\, and fresh sausages. Drawing from the finest traditions from Europe and beyond\, JACüTERIE products are inspired by the varying flavors of the world\, but are made locally in the Hudson Valley of New York with local pork and the finest spices and herbs. \nJack’s USDA-inspected charcuterie plant is located at his family farm\, Herondale Farm using local pasture-raised pork for his charcuterie and sausages. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class limited to ten attendees. Masks will be optional. In order to attend\, all students must be fully 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. You will receive emailed reminders about this before the class. If you arrive without your 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! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes. \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. With all participants being vaccinated we feel there will be a level of comfort and we can focus on cooking! \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. \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/curing-meats-with-jack-peele-of-jacuterie/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220327T133000
DTEND;TZID=America/New_York:20220327T153000
DTSTAMP:20260429T211142
CREATED:20220226T192122Z
LAST-MODIFIED:20220226T192122Z
UID:2489-1648387800-1648395000@hillsdalegeneralstore.com
SUMMARY:SAUCES – a Cooking Class with Lou Jones
DESCRIPTION:This sauce-focused demonstration class\, led by culinary expert Chef Lou Jones\, will center around three classic emulsion sauces\, perfect for appetizer\, main course and dessert. As with any skill\, understanding the technique and science behind it will be key to your success\, and with practice the world of flawless and delectable sauces will open up to you. \nChef Lou will create one sweet and two savory sauces and pair them with complimentary and/or contrasting tastes and textures to complete this informative culinary experience. Following this demonstration class students will taste each sauce on a food prepared by the chef. \nIncluded in this cooking class and tasting will be: \n\nHollandaise Sauce with Asparagus\n\n\nRémoulade Sauce with Goujon of Flounder (breadcrumbed strips of flounder)\n\n\nCalvados Sabayon Sauce with a ‘finger” of Apple Slice on Puff Pastry with apricot glaze\n\nThis demonstration class is limited to 10 people. \n  \nCLICK HERE TO ORDER A TICKET\n  \nNOTE: ALL participants must be fully vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before signing up for this class. \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. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class limited to ten attendees. Masks will be 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. You will receive emailed reminders about this before the class. If you arrive without your 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! It’s very important to us that all attendees feel safe and comfortable. \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 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. \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/sauces-a-cooking-class-with-lou-jones/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220326T110000
DTEND;TZID=America/New_York:20220326T130000
DTSTAMP:20260429T211142
CREATED:20211220T232310Z
LAST-MODIFIED:20211220T232310Z
UID:2456-1648292400-1648299600@hillsdalegeneralstore.com
SUMMARY:Slice\, Dice\, Chop! Knife Skills (and Lunch) with Matthew White
DESCRIPTION:Join accomplished knife-wielder Matthew White\, owner of HGS Home Chef\, in his HANDS-ON knife skills workshop. Matthew will show how to attack a variety of vegetables and fruits skillfully and safely with a knife – then we’ll practice together. The results of your handiwork will go into a sauté pan along with fresh salmon to create a healthy\, vibrant lunch of Salmon Provençale\, with ideas for varying the recipe to suite your taste. \nEach student will be provided with their own knife to use during the class\, and be guided in the proper techniques. Learning basic knife skills (and practicing to perfect your proficiency) is an essential skill that any home cook should possess\, making cooking a pleasure rather than a chore. \nJoin Matthew to slice\, dice and chop\, and after the class we’ll enjoy lunch together. \nThis HANDS-ON workshop is limited to 10 people. \nORDER A TICKET BY CLICKING HERE\n \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class limited to ten attendees. Masks will be optional. In order to attend\, all students must be fully 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. You will receive emailed reminders about this before the class. If you arrive without your 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! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes. \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. With all participants being vaccinated we feel there will be a level of comfort and we can focus on cooking! \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.
URL:https://hillsdalegeneralstore.com/event/slice-dice-chop-knife-skills-and-lunch-with-matthew-white-5/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220313T133000
DTEND;TZID=America/New_York:20220313T153000
DTSTAMP:20260429T211142
CREATED:20220125T221325Z
LAST-MODIFIED:20220202T203439Z
UID:2469-1647178200-1647185400@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. \nNOTE: ALL participants must be vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before signing up for this class. \n  \nCLICK HERE TO ORDER A TICKET NOW \n \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. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class limited to ten attendees. Masks will be 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. You will receive emailed reminders about this before the class. If you arrive without your 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! It’s very important to us that all attendees feel safe and comfortable. \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 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. \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-4/
CATEGORIES:Cooking Classes
END:VEVENT
END:VCALENDAR