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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220116T133000
DTEND;TZID=America/New_York:20220116T153000
DTSTAMP:20260430T085111
CREATED:20211123T152138Z
LAST-MODIFIED:20211124T223504Z
UID:2408-1642339800-1642347000@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 12 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-3/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220115T110000
DTEND;TZID=America/New_York:20220115T130000
DTSTAMP:20260430T085111
CREATED:20211125T122616Z
LAST-MODIFIED:20211125T122616Z
UID:2411-1642244400-1642251600@hillsdalegeneralstore.com
SUMMARY:Chinese New Year Feast with Kian Lam Kho
DESCRIPTION:What do steamed fish\, egg dumplings\, and savory sticky rice cakes have in common? They’re all symbols of prosperity. The Chinese culture is full of symbolic representations in literature\, arts and\, of course\, food. It’s important for the family’s Chinese New Year dinner to include dishes with as many of these auspicious symbols as possible. During 2022\, the year of the tiger\, Chinese New Year will be celebrated on February 1st. In this demonstration class\, cookbook author Kian Lam Kho will discuss the meaning and demonstrate the making of three dishes: Cantonese steamed branzino\, egg dumplings soup\, and savory stir-fried “New Year” cake. Although these iconic dishes are served throughout the year\, they take on special significance during Chinese New Year celebrations. After class students will share this wonderful feast together. \nNOTE: This demonstration class is limited to just ten people. All participants must be vaccinated for Covid 19 in order to attend. Read our Covid 19 protocols below before signing up. \nAbout Kian Lam Kho:\nKian Lam Kho is a food writer\, cooking teacher and food consultant specializing in Chinese cuisine. He is the creator of the James Beard Foundation Awards nominated Chinese home cooking blog Red Cook (https://redcook.net)\, and his cookbook on Chinese cooking techniques\, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking\, is the winner of the Julia Child First Book Award from IACP (International Association of Culinary Professional). He co-curated an exhibit at the Museum of Chinese in America in October 2016 – Sour\, Sweet\, Bitter\, Spicy: Stories of Chinese Food and Identity in America. He acted as consulting chefs in menu concept design for several restaurants in New York City and Fayetteville\, Arkansas as well as food service organizations at Johns Hopkins University and Massachusetts Institute of Technology. He lives in New York City and teaches Chinese cooking at the Institute of Culinary Education and the Brooklyn Kitchen. He appears regularly as speaker and discussion panelist on Chinese cuisine and its history. He is also a frequent guest chef at various restaurants. \nCLICK HERE TO ORDER A TICKET NOW \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 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/chinese-new-year-feast-with-kian-lam-kho/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211211T110000
DTEND;TZID=America/New_York:20211211T130000
DTSTAMP:20260430T085111
CREATED:20211106T122423Z
LAST-MODIFIED:20211106T122423Z
UID:2396-1639220400-1639227600@hillsdalegeneralstore.com
SUMMARY:Blintzes Brunch with Miriam Rubin
DESCRIPTION:In this partially hands-on class\, Miriam Rubin will teach how to make Grandma Rubin’s delicate\, delicious\, sweet cheese blintzes. Learn the simple batter and the technique to make beautifully thin crepes. These crepes will then be filled and rolled up before sauteing in butter until just brown and warmed through. To spoon atop the blintzes\, Miriam will show how to simmer up two quick and fabulous fruit sauces. To accompany all this\, Miriam will demonstrate a fancy fruit salad\, using winter and tropical fruits. Then we’ll have brunch together! \nThis part-demonstration\, part-hands-on class will be limited to just 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. \n  \nCLICK HERE TO RESERVE A TICKET NOW \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. \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/blintzes-brunch-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211205T133000
DTEND;TZID=America/New_York:20211205T153000
DTSTAMP:20260430T085111
CREATED:20211019T113118Z
LAST-MODIFIED:20211019T113118Z
UID:2383-1638711000-1638718200@hillsdalegeneralstore.com
SUMMARY:Classic French Cookies with Tess Kelly
DESCRIPTION:Tess Kelly spent the summer teaching cooking classes in France and is happy to be home in the Hudson Valley just in time to start holiday baking. And what a delectable class she has concocted for you! In this special pre-holiday baking class you’ll learn to make four classically French\, small-bite sweets. \nIncluded in this demonstration class will be:\n\nBouchons\nCanelé\nMadeleines\nMacarons\n\nWho doesn’t adore rum-soaked Canelés\, or the rich chocolate bite of a Bouchon? The class will move onto buttery shell-shaped Madeleines and iconic French Macarons. It’s difficult to pick a favorite from this line-up\, but fortunately you won’t have to. The key to making any of these desserts is understanding the basic\, and often\, simple techniques\, which Tess is here to share. Join us for this demonstration class and begin to master these sweet French treats perfect for entertaining or holiday gift giving. \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. \nCLICK HERE TO ORDER A TICKET\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/classic-french-cookies-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211127T110000
DTEND;TZID=America/New_York:20211127T130000
DTSTAMP:20260430T085111
CREATED:20211019T112344Z
LAST-MODIFIED:20211019T112344Z
UID:2374-1638010800-1638018000@hillsdalegeneralstore.com
SUMMARY:Thai Food 101 with King Phojanakong
DESCRIPTION:Have you had enough turkey\, stuffing and pumpkin pie? Join Chef King Phonjanakong in our kitchen on Thanksgiving Saturday as he demonstrates and teaches the basics of classic Thai cooking from the land of his father. \nOn the menu will be:\n\nClassic Thai Stir Fry with Chicken\, Tofu\, Basil and Chilies\nVeggie Pad Thai\nSautéed Market Greens\nThai Glutinous Rice\n\nYou’ll love King’s warm and approachable style blended with his serious cooking skills and masterful way with flavor-packed foods. Escape the family for this special holiday class\, followed by lunch! \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 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). \nORDER A TICKET NOW 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 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. \n  \n 
URL:https://hillsdalegeneralstore.com/event/thai-food-101-with-king-phojanakong/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211121T110000
DTEND;TZID=America/New_York:20211121T130000
DTSTAMP:20260430T085111
CREATED:20211005T102132Z
LAST-MODIFIED:20211005T102607Z
UID:2360-1637492400-1637499600@hillsdalegeneralstore.com
SUMMARY:Gnocchi with Sylvia Becker
DESCRIPTION:Gnocchi is often a misunderstood Italian dish on this side of the ocean. Some feel it can be heavy\, or flavorless\, but that’s only because they haven’t had this wonderful Italian food done the proper way. Enter Sylvia Becker to show us how it’s done. \nGreat gnocchi are light\, pillowy dumplings consisting of egg\, potato\, and cheese. They come in a variety of shapes and sizes and can be customized with herbs\, different cheese blends and sauces. \nFor this class Chef Sylvia will be swapping out white potato with sweet potato which adds a lovely flavor\, delicate color and more nutrition. These gnocchi are delicious boiled but are truly scrumptious when sautéed in a bit of butter. In this class\, Chef Sylvia will show and explain all the techniques\, and then you’ll get to practice hands-on in shaping the dumplings. \nSylvia will be serving her gnocchi with a hearty short rib ragout – perfect for a late autumn/early winter meal. So welcome to our Hudson Valley-Berkshires kitchen with this part demonstration/part hands-on cooking class. Not only will you learn a new skill\, you’ll also enjoy a delicious lunch following the class. Limited to just ten lucky people. \nNOTE: This cooking class will take place inside our kitchen and 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. \n  \nCLICK HERE TO ORDER A TICKET\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 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 TheWorkshopExperience.org \n 
URL:https://hillsdalegeneralstore.com/event/gnocchi-with-sylvia-becker/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211120T110000
DTEND;TZID=America/New_York:20211120T130000
DTSTAMP:20260430T085111
CREATED:20210918T135238Z
LAST-MODIFIED:20211005T102724Z
UID:2346-1637406000-1637413200@hillsdalegeneralstore.com
SUMMARY:A Trio of Latkes with Miriam Rubin
DESCRIPTION:  \n  \nLatke lovers! Join food writer\, chef\, and cookbook author Miriam Rubin for a demonstration class exploring delicious fried potato pancakes. Are latkes only made with white potatoes? No! We’ll make the classic\, of course\, but will also learn a fabulous sweet potato version\, plus a riff on the standard\, adding sautéed spinach and carrots for color and even more flavor. We’ll also discuss latkes toppings. Due to popular demand\, we’ll also make a gluten-free version and explore vegan options that don’t include the usual egg binders. \nMenu to include:\n\nClassic potato latkes\, with Chive-Horseradish Sour Cream\nSweet potato latkes\, with Homemade Apple-Pear Sauce\nPotato latkes with spinach and carrots with Israel Salad and Yogurt\n\nWhether you are planning a menu to celebrate Hanukkah\, or just like to eat really delicious food\, this pre-holiday class is for you. And yes\, we’ll all eat together once the cooking is done. \nThis demonstration class is limited to ten people. \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 \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. \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/a-trio-of-latkes-with-miriam-rubin-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211113T110000
DTEND;TZID=America/New_York:20211113T130000
DTSTAMP:20260430T085111
CREATED:20211005T101746Z
LAST-MODIFIED:20211005T101746Z
UID:2356-1636801200-1636808400@hillsdalegeneralstore.com
SUMMARY:Savory & Sweet Tarts with Tess Kelly
DESCRIPTION:Join Tess Kelly\, freshly back from teaching a series of cooking classes in her beloved France as she brings her favorite French dishes to our kitchen at HGS Home Chef. In this class Tess will share secrets of The Tart – both savory and sweet. (Spoiler alert\, it’s going to be yummy.) \nTess will demonstrate how to make two distinct crusts – pâte brisée and pâte sucrée. As for fillings she will create a savory mushroom and spinach tart and a fruit tart with pastry cream. And as per usual\, after the learning we’ll have lunch together! \nNOTE: This demonstration class will take place inside our kitchen and 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 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. \n  \nCLICK HERE TO ORDER A TICKET\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 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 Hillsdale Workshop Alliance who produces workshops on a wide range of topics for TheWorkshopExperience.org
URL:https://hillsdalegeneralstore.com/event/savory-sweet-tarts-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211106T110000
DTEND;TZID=America/New_York:20211106T130000
DTSTAMP:20260430T085111
CREATED:20210918T134452Z
LAST-MODIFIED:20210918T135604Z
UID:2343-1636196400-1636203600@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-4/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211023T133000
DTEND;TZID=America/New_York:20211023T153000
DTSTAMP:20260430T085111
CREATED:20210819T101326Z
LAST-MODIFIED:20211005T102748Z
UID:2321-1634995800-1635003000@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 12 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-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211009T100000
DTEND;TZID=America/New_York:20211009T140000
DTSTAMP:20260430T085111
CREATED:20210918T133405Z
LAST-MODIFIED:20210918T133613Z
UID:2337-1633773600-1633788000@hillsdalegeneralstore.com
SUMMARY:Pumpkin Pie Contest
DESCRIPTION:Free to enter your homemade pie; drop-off between 10AM and 2:00 PM\nJoin in the fun of the Hillsdale Pumpkin Festival by baking and bringing your best homemade pumpkin pie to the HGS Home Chef kitchen between 10 AM and 2:00 PM on Oct. 10th. HGS Home Chef is located at 2635 State Rt 23\, Hillsdale NY. \nAt 3:00 pm\, the HGS Home Chef Team will judge the pies and select the winner. \nFirst place prize is a $50 gift certificate to use toward a cooking class or merchandise at HGS Home Chef. Second place prize is a $25 gift certificate usable at either HGS Home Chef or Hillsdale General Store. Participants are welcome back to the store between 4:00 – 4:45 PM to collect their pies (or what’s left of them!). The winners will be contacted with the good news. \nHere’s how to enter:\n“Register” your entry by using the Eventbrite ticket system to order a ticket (it’s free)\, so we know who to expect. (Last-minute walk-in pie entries will be welcome\, as well.) \nIt’s important that you attach your name\, phone number and email address to the pie container. Any other information about the pie would be helpful\, such as a particular ingredient or technique that you feel sets your pie apart. \nThis contest is FREE to all who bring in a pie. All ages are welcome to enter\, in fact\, we’ve awarded some very young bakers in the past. \nGET YOUR ‘TICKET’ TO ENTER BY CLICKING HERE
URL:https://hillsdalegeneralstore.com/event/pumpkin-pie-contest-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211002T140000
DTEND;TZID=America/New_York:20211002T160000
DTSTAMP:20260430T085111
CREATED:20210819T101011Z
LAST-MODIFIED:20210819T101033Z
UID:2317-1633183200-1633190400@hillsdalegeneralstore.com
SUMMARY:Olive Oil 101 with Jean-François Bizalion of Bizalion’s Fine Food
DESCRIPTION:“Olive oil brings life\, dimension and depth to vegetables\, meat\, fish\, fruit and cheese. It is the better parent in vinaigrette\, aioli\, anchoiade\, pesto\, tapenade and marinades. Olive oil turned to be one of the most extraordinary achievements of our civilization.” So wrote Jean-François Bizalion\, and we could not agree more. \nExtra-virgin olive oil (or EVOO) is a staple in many cuisines and an oil that is too often misunderstood or not properly used. In this essential demonstration class Jean-François will demystify olive oil and show how to use it best in dressings\, sauces and spreads created in the Bizalion family kitchen for decades. \nWhat you’ll learn:\n\nThe secrets for roasting vegetables with olive oil\nSauteing greens and frying techniques\nHow to make Bizalion’s classic vinaigrette\nHow to make perfect Aioli and more\n\nThe class will begin with an olive oil tasting so each student can learn and discuss the glorious nuances of this precious oil. Then Jean will show and share how to maximize flavor in your dishes by using EVOO in a way the respects its ability to enhance your culinary experience. Come prepared to ask questions and leave with an expanded view on how your dishes can improve when you use olive oil with knowledge and confidence. \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 YOUT TICKET NOW \n  \nAbout Jean-François Bizalion\nJean-François grew up in Arles\, a city founded by Ancient Rome in 123 BC and known for its rich food culture heritage. After a stint at the Université of Aix en Provence\, he moved to Paris to continue his liberal arts studies at La Sorbonne. During that time\, Bizalion interned at Le Matin to eventually become the New. York correspondent of the daily newspaper from 1984 to 1988. \nA keen Interest in fashion led him to work at GQ\, the New York Times Magazine\, The Washington Post Magazine and as a stylist\, producer and fashion director for labels such as Armani\, Valentino and Nautica\, influencing style and images though advertising\, fashion shows and design. \nWhile immersed in the glamour of fashion he never lost his childhood interest in food\, small scale farming and the outdoors. An inescapable urge to leave the city prompted him and his wife Helen to open a café and small specialty food store in Great Barrington with an emphasis on French charcuterie and cheese\, a light menu of salads and sandwiches and carefully sourced artisanal olive oils from Mediterranean bordering regions. Jean-François’ roots led him to develop an international olive oil trading post centered in Great Barrington. Eighteen years later\, Bizalion’s olive oils can be found in kitchens in Vancouver\, LA\, Dallas\, Miami\, Boston and\, luckily for us\, in the Berkshires and Hudson Valley. \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 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/olive-oil-101-with-jean-francois-bizalion-of-bizalions-fine-food/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210925T160000
DTEND;TZID=America/New_York:20210925T170000
DTSTAMP:20260430T085111
CREATED:20210717T160929Z
LAST-MODIFIED:20210717T160929Z
UID:2279-1632585600-1632589200@hillsdalegeneralstore.com
SUMMARY:Book Talk/Demo: Peter Hoffman's 'What’s Good?: A Memoir in 14 Ingredients'
DESCRIPTION:Join us in our kitchen as we celebrate a new book by Chef Peter Hoffman. \nNote: Ticket includes a signed copy of “What’s Good.”\nPeter Hoffman\, a pioneer of farm-to-table cooking in New York\, blends memoir with an insightful exploration of ingredients he uses—along with a handful of must-have recipes—in his highly anticipated first book\, “What’s Good?: A Memoir in Fourteen Ingredients.” Hoffman\, founder of iconic restaurants Savoy and Back Forty\, unpacks his journey from line cook to chef/owner during the New York food scene’s fundamental shift away from French dominance to a more global and farm-to-table approach. Hoffman tells this story though a series of charming tales of a life in kitchens—detailing everything from how his commitment to using whole animals in the restaurant led to him putting a spirit-killing burger on the menu\, to the importance of his relationship with his refrigerator repairman. \nMixed in with Hoffman’s personal stories are deeply curious explorations into the cultural\, historical\, and botanical backstories of the foods we eat (e.g.\, butter\, leeks and potatoes\, maple syrup\, garlic\, kale and radicchio\, among others). Following the order of the seasons\, Hoffman dives deeply into the natural world explaining why\, for example\, peppers are the greatest example of biodemocracy (abundant and adaptable to different climates) or why Canestrinos are the very best cooking tomato. Hoffman meets with farmers and greenmarket vendors and unpacks what we eat\, why we eat it\, and how to make it delicious. \nHighlight recipes in this book include:\n• Pork Shoulder with Pimenton Rub \n• Rabe with Garlic\, Chiles\, and Parmesan \n• Shrimp Oil Vinaigrette \n• Romesco Sauce \n• The Red and Black cocktail \n• Susan’s Peach-Raspberry Pie \nThis special event is limited to 24 people. Wine will be served. \nNOTE: All participants must be vaccinated for Covid 19 in order to attend this live\, in-person event. \nPlease read our Covid 19 protocols below before purchasing your ticket. \n  \nORDER A TICKET BY CLICKING HERE\n  \nABOUT THE AUTHOR:\nChef Peter Hoffman is the curious cook’s cook. As the former chef/owner of Savoy and Back Forty restaurants\, he trailblazed farm-to-table cooking in NYC. His opinion pieces have been published in the New York Times\, Edible Manhattan\, and Food & Wine. Hoffman served on the boards of the Greenmarket and Chefs Collaborative and is a Slow Food NYC Snailblazer award recipient. On most market days he can be found on his bicycle\, foraging Union Square Greenmarket for the best in seasonal ingredients and partaking in its “village green” community life. \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person event limited to twenty-four attendees. Masks will be optional. Our full staff has been vaccinated. In order to attend\, each person must bring proof of vaccination on the day of the event 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 event. Those who arrive without proof of vaccination will not be admitted\, and we will be unable to offer a refund. So please\, bring your vaccination documents on August 14th! \nCancellation policy: We do not offer refunds on purchased tickets for book events. If you are unable to attend\, kindly let us know. You may arrange to send a friend to take your place\, or we can save a signed book for you to be picked up at a later time.
URL:https://hillsdalegeneralstore.com/event/book-talk-demo-peter-hoffmans-whats-good-a-memoir-in-14-ingredients/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210912T110000
DTEND;TZID=America/New_York:20210912T130000
DTSTAMP:20260430T085111
CREATED:20210729T224454Z
LAST-MODIFIED:20210807T003705Z
UID:2293-1631444400-1631451600@hillsdalegeneralstore.com
SUMMARY:September Soup + Salad with Serge Madikians
DESCRIPTION:Serge Madikians\, chef and owner of Serevan Restaurant in Amenia NY calls upon his Armenian heritage and years growing up in Iran to inform the flavors he infuses into the dishes he creates right here in the Hudson Valley. For this demonstration class Serge will create a beautifully spiced Golden Apple & Cauliflower Soup\, perfect for late summer and fall dinners. This surprising soup can be served cold or warm. To accompany the soup he will create a late-summer salad of fennel\, pears\, apples and other seasonable ingredients he finds at the local farms in the moment. Like any great cook\, Serge understands the importance of adjusting to what is fresh and perfect for eating and this class will reflect that creativity. \nJoin us in our Hudson Valley/Berkshires kitchen for this special limited September Soup & Salad class celebrating the bounty of our region. \nMenu to include:\n•Golden Apple and Cauliflower Soup \n•Late Summer Salad with Pears\, Apples\, Fennel & More \nThis demonstration class will be limited to ten people and will include lunch \n NOTE: 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 Serge Madikians:\nSerge 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 acclaimed book – The Immigrant Cookbook: Recipes that Make American Great. \n\n\nCLICK HERE TO ORDER A TICKET NOW\n\n\nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class limited to twenty-four 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. \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. \n Notes: 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/september-soup-salad-with-serge-madikians/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210911T140000
DTEND;TZID=America/New_York:20210911T160000
DTSTAMP:20260430T085111
CREATED:20210729T225309Z
LAST-MODIFIED:20210729T225309Z
UID:2298-1631368800-1631376000@hillsdalegeneralstore.com
SUMMARY:Veggie Burgers! With Lukas Volger
DESCRIPTION:Forget everything you thought you knew about veggie burgers and join cookbook author and veggie burger expert Lukas Volger as he demonstrates how to make two well textured\, flavorful\, all-purpose veggie burgers that will please everyone around the table. Lukas’ recipes (and cookbooks) are vegetable-focused and inspires even meat-eaters to rethink what a great meal can be. Lukas literally wrote the book on veggie burgers\, so you’ll be in great hands with this demo class. \nWe’ll be in our upstairs kitchen for this special demonstration class. Everyone will have a taste of the end results. \nIncluded in this demo class will be:\n•Carrot and White Bean Burgers \n•Tofu-Mushroom Burgers \n•Plus\, inventive and exciting ways to serve it all \nThis demonstration class will be limited to 24 people and will include a tasting. \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 Lukas:\nLukas Volger is the author of four cookbooks\, including Start Simple\, Bowl and Veggie Burgers Every Which Way. He co-founded and serves as the Editorial Director of the award-winning queer food journal Jarry\, and previously founded the small-batch\, premium veggie burger line Made by Lukas. His accessible\, whole foods–based approach to vegetarian cooking has been featured in the New York Times\, Time\, The Splendid Table\, among other print\, radio\, television\, and online publications\, and his writing occasionally appears on Taste and Epicurious. He lives in Brooklyn\, New York. For more information\, follow @lukasvolger on Instagram or visit LukasVolger.com. \nCLICK HERE TO ORDER A TICKET NOW\n  \nIMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:\nThis will be a live\, in-person class limited to twenty-four 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. \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. \n  \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/veggie-burgers-with-lukas-volger/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210911T110000
DTEND;TZID=America/New_York:20210911T130000
DTSTAMP:20260430T085111
CREATED:20210729T230020Z
LAST-MODIFIED:20210729T230020Z
UID:2303-1631358000-1631365200@hillsdalegeneralstore.com
SUMMARY:Late Summer Feast with Alexandra Stafford
DESCRIPTION:Alexandra Stafford is back in our kitchen with a special class bringing together those late summer flavors you adore. There’s always something magical that happens when Ali teaches\, and cooks. Her accessible\, low-key style and knock-out flavors inspire us to recreate her menus for family and friends. You’ll find this cooking class a real celebration of summer bounty. And then there’s lunch! \nMenu to include:\n•Late Summer Roasted Vegetable Lasagna with Homemade Red Pepper-Tomato Sauce \n•Cucumber and Green Grape Gazpacho \n•Kale Salad with Shallot Vinaigrette \nThis demonstration class is limited to 10 people and will include lunch. \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 Alexandra Stafford: \nAli Stafford\, author of the hit food blog “Alexandra’sKitchen” (www.alexandracooks.com)\, grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely guarded family secret. When her website began to grow in popularity\, readers began asking how to make the bread they’d heard so much about. Alexandra’s mother acquiesced\, and the recipe got shared\, and has since inspired many who had deemed bread-baking an impossibility to give it a try\, and their results have exceeded expectations. It all led to Ali’s cookbook\, “Bread Toast Crumb\,” praised by the world’s top-selling baking-book authors including Dorie Greenspan and David Lebovitz. \n\nCLICK HERE TO ORDER A TICKET NOW\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 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. \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. \n Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months. \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. \n 
URL:https://hillsdalegeneralstore.com/event/late-summer-feast-with-alexandra-stafford/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210828T110000
DTEND;TZID=America/New_York:20210828T130000
DTSTAMP:20260430T085111
CREATED:20210702T115935Z
LAST-MODIFIED:20210702T115935Z
UID:2268-1630148400-1630155600@hillsdalegeneralstore.com
SUMMARY:Tomato Fest with Miriam Rubin
DESCRIPTION:  \nTomatoes fresh from the garden… the great joy of summer eating. And yes\, we have the expert to fill you in on all things TOMATO. Miriam Rubin is a food writer and cookbook author (who wrote the book on tomatoes so she kinda knows the topic). She grows them\, cooks with them\, and is here to teach you all about them. She’ll begin the class with a garden-picked tasting so you can understand the distinctions of some of her favorite varieties\, then she’ll demonstrate some delectable dishes that celebrate this glorious fruit. \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 up your tomato game. Miriam will happily answer your questions about growing truly delicious varieties\, and how best to use them in the kitchen. She’ll also discuss preparing them for freezing and the best way (and the easiest way) to peel them. So\, as you think about next years’ garden\, you’ll be armed with solid advice and set up for success. Oh\, and of course we’ll have lunch together at the end of the class. \nMenu to include:\n• Tomato Parmesan Freeform Tart \n• Heirloom Tomato Salad \nThis demonstration class is limited to ten people. \n  \nCLICK HERE TO ORDER A TICKET \n  \nNOTE: ALL participants must be vaccinated for Covid 19 in order to attend this class. \nRead 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 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 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. \n  \n 
URL:https://hillsdalegeneralstore.com/event/tomato-fest-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210821T133000
DTEND;TZID=America/New_York:20210821T153000
DTSTAMP:20260430T085111
CREATED:20210702T115520Z
LAST-MODIFIED:20210702T120042Z
UID:2266-1629552600-1629559800@hillsdalegeneralstore.com
SUMMARY:Small-Batch Pickle Fest 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 dill\, we’ll delve into quick pickles – call them quickles — which add sparkle to so many summer dishes. Here’s what’s planned: Easy Preserved Lemons\, Super-Fast Lime-Pickled Red Onions\, and Zesty Pickled Radishes and Chiles. These flavor-packed elements are simple to prepare and can take a standard salad\, sandwich\, grain bowl or taco from pretty good to truly great. Miriam will demonstrate these “Quickles” and we’ll have a tasting so we can talk about the many dishes that can benefit from the enhanced flavor and presentation with these yummy and beautiful quick pickles. Our Pickle-Fest with Miriam is for novices or the experienced pickler. \nLearn to make:\n· Kosher Dills \n· Preserved Lemons \n· Lime-Quick Pickled Red Onions \n· Quick Pickled Radishes and Chiles \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 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. \nCLICK HERE TO ORDER A TICKET\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 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/small-batch-pickle-fest-with-miriam-rubin-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210815T110000
DTEND;TZID=America/New_York:20210815T130000
DTSTAMP:20260430T085111
CREATED:20210611T221646Z
LAST-MODIFIED:20210611T221646Z
UID:2257-1629025200-1629032400@hillsdalegeneralstore.com
SUMMARY:Armenian BBQ with Serge Madikians
DESCRIPTION:Join us in Hillsdale as Serge Madkians of Serevan restaurant in Amenia NY demonstrates a classic grilled menu from his native Armenia. Marinated Lamb and vegetable Shish Kebabs (known as Khorovats) are to be the centerpiece of the menu\, and will be served with a refreshing\, savory yoghurt-dill sauce. Accompanying the khorovats will be a crisp cucumber\, radish and herb salad and lavash bread\, followed by cold summer fruit for dessert. This special demonstration class will take place in our kitchen and move to the courtyard where the hot grill will be waiting. Watch and learn as Chef Serge tells us stories about Armenian food and demonstrates the unique flavor combinations in his marinade\, sauce and salad. Following the class we’ll gather in the kitchen to eat together. \nMenu to include:\n• Armenian Lamb & Vegetable Khorovats with Yoghurt-Dill Sauce \n• Cucumber\, Radish & Herb Salad \n• Lavash Bread \n• Chilled Summer Fruit \nNOTE: This demonstration class is limited to ten people. All participants must be vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before signing up. \n  \nCLICK HERE TO ORDER A TICKET NOW\n  \nAbout Serge Madikians:\nSerge 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 acclaimed book – The Immigrant Cookbook: Recipes that Make American Great. \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 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/armenian-bbq-with-serge-madikians/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210807T110000
DTEND;TZID=America/New_York:20210807T130000
DTSTAMP:20260430T085111
CREATED:20210611T221057Z
LAST-MODIFIED:20210611T221746Z
UID:2251-1628334000-1628341200@hillsdalegeneralstore.com
SUMMARY:Chinese Dumplings with Kian Lam Kho
DESCRIPTION:Many cultures have delicious dumplings\, but perhaps the most varied and elegant are the dumplings of China. Chinese dumplings are often fried into pot-stickers or occasionally boiled and served with a spicy sauce. If you’ve ever wanted to make Chinese dumplings at home\, this is the class for you. We are excited to have Kian Lam Kho in our kitchen as he demonstrates the simple techniques to making delicious\, authentic northern-style Chinese dumplings. You will learn to make the dough from scratch and wrap the dumplings into a variety of shapes. This is primarily a demonstration class\, but everyone will have the chance to practice filling and shaping dumplings themselves. Once the dumplings are wrapped you’ll watch how to properly cook them in a sauté pan to make pot-stickers. At the end of the class\, we’ll eat together. \nMaking dumplings is a fun joint activity for family and friends\, and ideal for casual (and truly delicious) entertaining. Kian’s class will demystify the process of Chinese dumplings and inspire you to add a new menu item to your kitchen skills. \nMenu to include:\n• Pork and Napa Cabbage Dumplings \n• Vegan Dumplings \nNOTE: This part demonstration\, part hands-on class will take place inside our kitchen and is limited to just ten people. All participants must be vaccinated for Covid 19 in order to attend. Read our Covid 19 protocols below before signing up. \n  \nCLICK HERE TO ORDER A TICKET NOW\n  \nAbout Kian Lam Kho:\nKian Lam Kho is a food writer\, cooking teacher and food consultant specializing in Chinese cuisine. He is the creator of the James Beard Foundation Awards nominated Chinese home cooking blog Red Cook (https://redcook.net)\, and his cookbook on Chinese cooking techniques\, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking\, is the winner of the Julia Child First Book Award from IACP (International Association of Culinary Professional). He co-curated an exhibit at the Museum of Chinese in America in October 2016 – Sour\, Sweet\, Bitter\, Spicy: Stories of Chinese Food and Identity in America. He acted as consulting chefs in menu concept design for several restaurants in New York City and Fayetteville\, Arkansas as well as food service organizations at Johns Hopkins University and Massachusetts Institute of Technology. He lives in New York City and teaches Chinese cooking at the Institute of Culinary Education and the Brooklyn Kitchen. He appears regularly as speaker and discussion panelist on Chinese cuisine and its history. He is also a frequent guest chef at various restaurants. \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 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/chinese-dumplings-with-kian-lam-kho/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210731T140000
DTEND;TZID=America/New_York:20210731T160000
DTSTAMP:20260430T085111
CREATED:20210611T220633Z
LAST-MODIFIED:20210611T221724Z
UID:2246-1627740000-1627747200@hillsdalegeneralstore.com
SUMMARY:Apéritif + Amuse Bouche with Tess Kelly
DESCRIPTION:The Berkshires and Hudson Valley are heavenly this time of year\, but once in a while it’s nice to escape. Join Tess Kelly as she takes us on an excursion to the Mediterranean seaside as she demonstrates some truly scrumptious small bites to have with your bright and breezy summer cocktail. \nTess will make two drinks – a Negroni Sbagliato and an Aperol Spritz. Then she’ll demonstrate how to make some 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 in the class and leave transported and inspired. \nBesides the drinks\, you will learn to make: \n– Homemade Potato Chips with Rosemary \n– Gougères with shallots\, Rosemary\, Gruyère and Dijon \n– Walnut and Sundried Tomato Pesto Tartines \n\n\n\n\nCLICK TO ORDER A TICKET NOW \n  \n\n\n\n\nNOTE: This demonstration class will take place inside our kitchen and is limited to just ten people. All participants must be vaccinated for Covid 19 in order to attend. Read our Covid 19 protocols below before signing up. \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 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. \n  \n 
URL:https://hillsdalegeneralstore.com/event/aperitif-amuse-bouche-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210717T133000
DTEND;TZID=America/New_York:20210717T153000
DTSTAMP:20260430T085111
CREATED:20210531T200104Z
LAST-MODIFIED:20210531T200104Z
UID:2230-1626528600-1626535800@hillsdalegeneralstore.com
SUMMARY:Small-Batch Pickle Fest 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 dill\, we’ll delve into quick pickles – call them quickles — which add sparkle to so many summer dishes. Here’s what’s planned: Easy Preserved Lemons\, Super-Fast Lime-Pickled Red Onions\, and Zesty Pickled Radishes and Chiles. These flavor-packed elements are simple to prepare and can take a standard salad\, sandwich\, grain bowl or taco from pretty good to truly great. Miriam will demonstrate these “Quickles” and we’ll have a tasting so we can talk about the many dishes that can benefit from the enhanced flavor and presentation with these yummy and beautiful quick pickles. Our Pickle-Fest with Miriam is for novices or the experienced pickler. \nLearn to make:\n· Kosher Dills \n· Preserved Lemons \n· Lime-Quick Pickled Red Onions \n· Quick Pickled Radishes and Chiles \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 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. \nCLICK HERE TO ORDER A TICKET\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 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/small-batch-pickle-fest-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210711T110000
DTEND;TZID=America/New_York:20210711T130000
DTSTAMP:20260430T085111
CREATED:20210603T103629Z
LAST-MODIFIED:20210603T103629Z
UID:2237-1626001200-1626008400@hillsdalegeneralstore.com
SUMMARY:Paella! with 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• Tomato\, olive oil and garlic bread tapas \n• Manchego Cheese \n• Serrano Ham \n• Paella with Chicken and Chorizo \n• Seafood Paella \nSo welcome back into our Hudson Valley – Berkshires kitchen with this in-person demonstration cooking class. Of course you’ll enjoy a delicious lunch of Paella following the class. Limited to just ten lucky 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. \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. \n  \nCLICK HERE TO ORDER A TICKET\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 vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated\, but\, you must alsobring 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
URL:https://hillsdalegeneralstore.com/event/paella-with-sylvia-becker/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210626T110000
DTEND;TZID=America/New_York:20210626T130000
DTSTAMP:20260430T085111
CREATED:20210531T195707Z
LAST-MODIFIED:20210531T195707Z
UID:2226-1624705200-1624712400@hillsdalegeneralstore.com
SUMMARY:Grilled Summer Sausage Dishes with Jack Peele of JACuTERIE
DESCRIPTION:Jack Peele of JACuTERIE is the brilliant creator of exceptional cured meats and sausages here in the Hudson Valley. You’ve likely seen these at local purveyors and farmers markets. The one question Jack gets asked most is: “How do you cook sausage”? Grilling is the most popular way\, and at this in-person demonstration class he will explain his techniques as he makes three delectable recipes that showcase sausages with distinct flavor profiles. \nThis class will move inside and out\, from our kitchen to the courtyard as he prepares and grills the dishes. Class is limited to ten people. And YES students will eat the delicious results! Join Jack in our Hudson Valley/Berkshire kitchen to explore the possibilities of sausage as a key element for summer dishes. We know you’ll want to make these recipes at home. \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. \nMenu to include:\n• Choripan: A traditional Argentinian sandwich made with chorizo\, served on a baguette with fresh tomato “salsa” and both red and green chimichurri sauces. \n• Curried Sausage Roti Wrap: Inspired by West Indian roti wraps\, this dish is made with JACuTERIE Bombay bangers with a coconut curry sauce\, cilantro\, bean sprouts\, crispy shallots and a squeeze of lime. \n• Thai noodle salad with sausage: Jack’s take on the classic Thai salad. This can be made with rice\, or fresh rice noodles\, topped with sausage. \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. \nCLICK HERE TO ORDER A TICKET \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. The 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. \n 
URL:https://hillsdalegeneralstore.com/event/grilled-summer-sausage-dishes-with-jack-peele-of-jacuterie/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210425T110000
DTEND;TZID=America/New_York:20210425T120000
DTSTAMP:20260430T085111
CREATED:20210321T103652Z
LAST-MODIFIED:20210321T103652Z
UID:2202-1619348400-1619352000@hillsdalegeneralstore.com
SUMMARY:Shaker Cooking: Zoom Class with Sylvia Becker to Benefit Shaker Museum
DESCRIPTION:Shaker food is known to be simple and wholesome\, but it was much more than that. As a cuisine\, Shaker cooks explored flavors in ways that many might consider modern today. The Shakers had a great impact on American food through the excellent seeds they produced and sold\, important improvements to the canning and preserving process\, and growing herbs for culinary and medicinal purposes. In this special on-line cooking class benefiting Shaker Museum\, Chef Sylvia Becker will explore two Shaker dishes ideal for spring and early summer cooking… \n– Roast Spring Chicken with Tarragon Butter \n– Radish Cream Soup with Fresh Dill. \nParticipants may cook with us at home\, or simply watch and take notes to make these dishes later. It’s up to you! Once registered you’ll receive a confirmation email with links to the recipes and a helpful guide to prepping before the class. \nJoin us in celebration of wholesome and delicious food through the lens of the Shakers. Net proceeds will benefit Shaker Museum. \nAbout Shaker Museum:\nThe mission of Shaker Museum is to engage and inspire local\, national\, and global audiences by telling the story of the American Shakers. (Shaker Museum\, PO Box 328 \, Chatham\, NY 12037.) \nAbout the Chef:\nSylvia Becker is an award-winning and 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. \n  \nCLICK HERE TO ORDER A TICKET\n  \nImportant information: As soon as you are registered for this class you will receive a confirmation email that includes a link to recipes as well as a link to Zoom to join us at the scheduled time. If you choose to be hands-on with us (and we hope you do!) the class prep instructions and equipment you will need will be in the recipes. You may want an extra pair of hands if you are cooking along with us\, so feel free to have a friend or family member work as your sous chef in your own kitchen. If you prefer to sit back and watch the class and take notes\, that’s fine too! In either case we suggest printing up the recipe(s) well in advance of the class. \nCancellation/Refund Policy: All sales for on-line workshops and cooking classes are final. No credit or refund is available. HGS Home Chef reserves the right to cancel a program at any time. If a cooking class or workshop is canceled you will receive a full refund. \n 
URL:https://hillsdalegeneralstore.com/event/shaker-cooking-zoom-class-with-sylvia-becker-to-benefit-shaker-museum/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210417T110000
DTEND;TZID=America/New_York:20210417T120000
DTSTAMP:20260430T085111
CREATED:20210202T214708Z
LAST-MODIFIED:20210202T214708Z
UID:2177-1618657200-1618660800@hillsdalegeneralstore.com
SUMMARY:Easy Spring Hand-Pies – a Zoom Class with Miriam Rubin
DESCRIPTION:Join Miriam Rubin in this on-line cooking class and learn how to make surprisingly easy\, flaky hand-pies filled with sweetened ricotta and spring’s best fruit: rhubarb and strawberries. Don’t like rhubarb or strawberries\, or want to simplify the process? No worries\, we’ll also fill some with jam! Homemade preserves are best but your favorite jam will work great as well. \nThe pastry dough is easy\, like really easy. Some may want to cook along with us during the class\, other’s may choose to watch and make it on their own later. Just know that if you want to cook with us\, this cream cheese pastry should be made ahead of the class and chilled 20-30 minutes in the freezer or 1 hour or overnight in the fridge. Then we can work together to whip up the fillings and roll out and fold these delicious hand pies. Following the class we will be sending all who signed up a link to the class video so you can revisit the technique if you want. \nAs soon as you register you’ll be sent a confirmation email with further information including recipes\, a shopping list and Zoom link. No matter your age or baking ability\, we know you’ll love learning to make these sweet mini-pies. Join us! \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 Motherand 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. \nMiriam’s 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 is currently the Culinary Editor for the World Tomato Society. \nMiriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania. \nCLICK HERE TO ORDER A TICKET\nImportant information: As soon as you are registered for this class you will receive a confirmation email that includes a link to recipes as well as a link to Zoom to join us at the scheduled time. If you choose to be hands-on with us (and we hope you do!) the class prep instructions and equipment you will need will be in the recipes. You may want an extra pair of hands if you are cooking along with us\, so feel free to have a friend or family member work as your sous chef in your own kitchen. If you prefer to sit back and watch the class and take notes\, that’s fine too! In either case we suggest printing up the recipe(s) well in advance of the class. \nCancellation/Refund Policy: All sales for on-line workshops and cooking classes are final. No credit or refund is available. HGS Home Chef reserves the right to cancel a program at any time. If a cooking class or workshop is canceled you will receive a full refund.
URL:https://hillsdalegeneralstore.com/event/easy-spring-hand-pies-a-zoom-class-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210321T110000
DTEND;TZID=America/New_York:20210321T120000
DTSTAMP:20260430T085111
CREATED:20210128T114417Z
LAST-MODIFIED:20210128T114507Z
UID:2157-1616324400-1616328000@hillsdalegeneralstore.com
SUMMARY:Savory & Sweet Crêpes – a Zoom Cooking Class with Tess Kelly
DESCRIPTION:Join Tess Kelly for this informative and DELICIOUS crêpe -making class as she shares the skills she learned in Paris. Tess will present four recipes – two sweet and two savory – all using the same classic French batter. You may cook along with Tess during this on-line class\, or simply watch\, take notes and cook later. \nFor the two sweet versions Tess will be making a classic Parisienne crêpe that is rolled in lemon and sugar. As well as everyone’s favorite crêpe made with a Nutella filling. For the savory crêpes we will be making a traditional “galette” that is filled with Jambon and Gruyère. This yummy classic is what you would find on any lunch menu all over France. The second savory crepe is open faced and filled with ham and topped with a fried egg. It presents beautifully and would be the perfect thing to serve guests for brunch. \nRecipes and further information will be sent to you once you register. Following the class participants will be emailed a video to revisit the techniques required to make these delicious dishes. \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. \nCLICK TO ORDER A TICKET NOW\nImportant information: As soon as you are registered for this class you will receive a confirmation email that includes a link to recipes as well as a link to Zoom to join us at the scheduled time. If you choose to be hands-on with us (and we hope you do!) the class prep instructions and equipment you will need will be in the recipes. You may want an extra pair of hands if you are cooking along with us\, so feel free to have a friend or family member work as your sous chef in your own kitchen. If you prefer to sit back and watch the class and take notes\, that’s fine too! In either case please print up the recipe(s) well in advance of the class so you can be prepared and follow along. \nCancellation/Refund Policy: All sales for on-line workshops and cooking classes are final. No credit or refund is available. HGS Home Chef reserves the right to cancel a program at any time. If a cooking class or workshop is canceled you will receive a full refund.
URL:https://hillsdalegeneralstore.com/event/savory-sweet-crepes-a-zoom-cooking-class-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210207T110000
DTEND;TZID=America/New_York:20210207T120000
DTSTAMP:20260430T085112
CREATED:20201218T131346Z
LAST-MODIFIED:20201218T131416Z
UID:2133-1612695600-1612699200@hillsdalegeneralstore.com
SUMMARY:Knife Skills\, a Zoom Class with Michael Chesloff
DESCRIPTION:This class will be about more than simply learning the basics of using your knives. Michael will discuss the different types of knives\, which ones you really need\, safety\, maintenance and all the fundamentals of chopping\, dicing\, slicing and more. Then he will demonstrate in detail the practical techniques to tackle most of the basic ingredients that one uses every week to put dinner on the table. You may simply watch or be hands-on in your own kitchen. \nEach fruit and vegetable has its own challenges to safely and effectively prepare them for perfect cooking. And yes\, these techniques will improve not just your knife skills\, but the end result for more even cooking and truly delicious food. \nIncluded in this class will be potatoes\, onions\, celery\, carrots\, tomatoes\, garlic\, bell peppers\, parsley\, and cucumbers. Once you sign up for this class\, an emailed confirmation will include your full shopping and equipment list\, should you choose to be hands-on as Michael teaches. \nSo\, sharpen those knives and let’s sharpen your skills! \nAbout Michael:\nMichael Chesloff has studied Chinese food for over forty-five years and has taught that topic at MCLA (The Massachusetts College of Liberal Arts) and demonstrated Chinese cooking at The Viking Culinary Institute in Bryn Mawr\, PA. He also has a passion for Italian cooking and other cuisines\, as well as BBQ\, and has catered weddings\, cocktail parties and more in Columbia County since 2006. Michael is a knife expert with a sharpening business with drop-off and pick-up at HGS Home Chef in Hillsdale\, NY. \n\nCLICK TO ORDER A TICKET NOW ON EVENTBRITE\n\nImportant information: As soon as you are registered for this class you will receive a confirmation email including a link to shopping and equipment lists so you may get ready for the class. You will also receive a link to Zoom to join us at the scheduled time. The choice is yours to be hands-on\, or if you prefer\, sit back and watch the class and take notes. \nCancellation/Refund Policy: All sales for on-line workshops and cooking classes are final. No credit or refund is available. HGS Home Chef reserves the right to cancel a program at any time. If a cooking class or workshop is canceled you will receive a full refund.
URL:https://hillsdalegeneralstore.com/event/knife-skills-a-zoom-class-with-michael-chesloff-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20201206T110000
DTEND;TZID=America/New_York:20201206T120000
DTSTAMP:20260430T085112
CREATED:20201013T203506Z
LAST-MODIFIED:20201125T225056Z
UID:2071-1607252400-1607256000@hillsdalegeneralstore.com
SUMMARY:A Trio of Latkes with Miriam Rubin
DESCRIPTION:Latke lovers! Join food writer and cookbook author Miriam Rubin for an online Zoom class exploring these delicious fried potato pancakes. Are latkes only made with white potatoes? No! We’ll make the classic\, of course\, but will also learn a fabulous sweet potato version plus a riff on the standard\, adding sautéed spinach and carrots for color and even more flavor. We hope you’ll cook along with Miriam in your own kitchen\, so get your skillets ready! You may choose to make just one of the recipes\, totally up to you. Or\, if you prefer\, simply watch\, take notes and make these recipes at a later time. Also discussed during the class will be latke toppings. \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. \n\nCLICK HERE TO ORDER A TICKET ON EVENTBRITE\nImportant information: As soon as you are registered for this class you will receive a confirmation email that includes a link to recipes as well as a link to Zoom to join us at the scheduled time. If you choose to be hands-on with us (and we hope you do!) the class prep instructions and equipment you will need will be in the recipes. You may want an extra pair of hands if you are cooking along with us\, so feel free to have a friend or family member work as your sous chef in your own kitchen. If you prefer to sit back and watch the class and take notes\, that’s fine too! In either case we suggest printing up the recipe(s) well in advance of the class. \nCancellation/Refund Policy: All sales for on-line workshops and cooking classes are final. No credit or refund is available. HGS Home Chef reserves the right to cancel a program at any time. If a cooking class or workshop is canceled you will receive a full refund.
URL:https://hillsdalegeneralstore.com/event/a-trio-of-latkes-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20201129T110000
DTEND;TZID=America/New_York:20201129T120000
DTSTAMP:20260430T085112
CREATED:20201013T203206Z
LAST-MODIFIED:20201125T224930Z
UID:2068-1606647600-1606651200@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 on-line Zoom class led by pastry chef Tess Kelly\, you’ll learn the secrets of making these iconic confections. You may cook along with Tess during the class\, or simply watch and take notes to create your own magic later. It’s up to you! \nThe flavor spectrum of French macrons can be endless\, but we’ll focus on a classic vanilla macaron. You’ll receive recipes for three other flavors: Chocolate\, Pistachio and Raspberry-Rose. 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? \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. \n\nclick here to order a ticket now on Eventbrite\nImportant information: As soon as you are registered for this class you will receive a confirmation email that includes a link to recipes as well as a link to Zoom to join us at the scheduled time. If you choose to be hands-on with us (and we hope you do!) the class prep instructions and equipment you will need will be in the recipes. You may want an extra pair of hands if you are cooking along with us\, so feel free to have a friend or family member work as your sous chef in your own kitchen. If you prefer to sit back and watch the class and take notes\, that’s fine too! In either case we suggest printing up the recipe(s) well in advance of the class. \nCancellation/Refund Policy: All sales for on-line workshops and cooking classes are final. No credit or refund is available. HGS Home Chef reserves the right to cancel a program at any time. If a cooking class or workshop is canceled you will receive a full refund.
URL:https://hillsdalegeneralstore.com/event/french-macarons-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
END:VCALENDAR