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DTSTART;TZID=America/New_York:20210828T110000
DTEND;TZID=America/New_York:20210828T130000
DTSTAMP:20260430T111441
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:20260430T111441
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:20260430T111441
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:20260430T111441
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:20260430T111441
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:20260430T111441
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:20260430T111441
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:20260430T111441
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:20260430T111441
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:20260430T111442
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:20260430T111442
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:20260430T111442
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:20260430T111442
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:20260430T111442
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
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20201115T110000
DTEND;TZID=America/New_York:20201115T120000
DTSTAMP:20260430T111442
CREATED:20201013T202708Z
LAST-MODIFIED:20201013T202708Z
UID:2064-1605438000-1605441600@hillsdalegeneralstore.com
SUMMARY:Börek: A Zoom Class with Sylvia Becker
DESCRIPTION:Börek is a family of savory filled and baked pastries made of a thin flaky dough such as phyllo or yufka\, typically filled with meat\, cheese or vegetables. It is found in the cuisines of the Balkans\, the South Caucasus\, the Levant\, and other parts of Eastern Europe and Western Asia. Similar to the Greek spanakopita\, but with the addition of an egg and yogurt mixture\, which gives Börek its unique texture and taste. \nIn this on-line class\, Sylvia will share her own version inspired by travels to Montenegro and Turkey. As we explore this recipe together\, we feel sure you will fall in love with this delicious\, make-ahead meal. Once you master the recipe\, you may easily customize it for your family. Note: the recipe shared for this class allows you to make a vegetarian version if that is your preference. \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\n \nPowered by Eventbrite\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.
URL:https://hillsdalegeneralstore.com/event/borek-a-zoom-class-with-sylvia-becker/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20201108T110000
DTEND;TZID=America/New_York:20201108T120000
DTSTAMP:20260430T111442
CREATED:20201008T114403Z
LAST-MODIFIED:20201008T114403Z
UID:2059-1604833200-1604836800@hillsdalegeneralstore.com
SUMMARY:Armenian Yogurt and Barley Soup\, with Serge Madikians
DESCRIPTION:Serge Madikans of Serevan Restaurant\, in Amenia NY\, will teach a Zoom cooking class on one of his favorite Armenian soups\, simply called Apbour (as he knew it growing up in Tehran\, Iran). This nuanced and comforting cold-weather soup is quintessentially Armenian-Iranian in its taste and nature. \nWith the heartiness of barley\, the tang of yogurt\, the variety of fresh herbs and a hint of curry in the garnishing oil\, this lovely soup is a show-stopper. You may choose to cook along with Serge in your own kitchen during this on-line class\, or simply watch and make this soup later. In either case we know you will love both Serge’s style and his unique take on great flavors. \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 \nPowered by Eventbrite\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.
URL:https://hillsdalegeneralstore.com/event/armenian-yogurt-and-barley-soup-with-serge-madikians/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20201107T110000
DTEND;TZID=America/New_York:20201107T120000
DTSTAMP:20260430T111442
CREATED:20201008T113954Z
LAST-MODIFIED:20201008T113954Z
UID:2056-1604746800-1604750400@hillsdalegeneralstore.com
SUMMARY:Fall Fruit: A Trio of Sweet & Savory Autumn Dishes\, with Miriam Rubin
DESCRIPTION:Join author and food writer Miriam Rubin for a Zoom class as she demonstrates three fabulous uses for Fall’s favorite tree fruits. In this on-line class\, you’ll learn how to make an Apple Galette with super-flaky Cheddar Cheese Crust (which could hold apples or pears)\, a sumptuous Baked Pear with a Caramel Sauce that is soooo easy\, and a bonus recipe: a delectable Pear & Camembert Soup that you will want to add to your Thanksgiving menu. You may choose to cook one or all of these items in your own kitchen\, along with Miriam\, or perhaps just watch and cook them later. Either way\, we think you’ll love these dishes which beautifully celebrate the flavors of Autumn. \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 \nPowered by Eventbrite\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.
URL:https://hillsdalegeneralstore.com/event/fall-fruit-a-trio-of-sweet-savory-autumn-dishes-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20201025T110000
DTEND;TZID=America/New_York:20201025T120000
DTSTAMP:20260430T111442
CREATED:20200924T001313Z
LAST-MODIFIED:20200924T001313Z
UID:2020-1603623600-1603627200@hillsdalegeneralstore.com
SUMMARY:Grazing Food\, a Zoom Class with Lukas Volger
DESCRIPTION:In this on-line Zoom class you’ll learn invaluable tricks for upping your snack game and adding a few new items for your (socially distant) holiday parties and gatherings. We’ll make our own wheat crackers\, a distinctive quick dip for crackers and crudites\, and an adaptable cheese tart that’ll be the centerpiece of the snack spread. It’s your choice to simple watch\, or cook along in your own kitchen! In either case\, Lukas Volger is a skilled and easy-going instructor whose style and food you’ll love. \nAbout Lukas:\nLukas Volger is the author of three cookbooks\, including Bowl and Veggie Burgers Every Which Way. His new book Start Simple is fresh off the press. 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. \n \nPowered by Eventbrite\n\nImportant information: As soon as you are registered for this class you will receive a confirmation email that includes a link to recipes so you may do your own shopping and get ready for the class. You will also receive 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!) class prep instructions will be in the recipes sent with your registration confirmation. If you rather sit back and watch the class and take notes\, that’s fine too! \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/grazing-food-a-zoom-class-with-lukas-volger/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20201018T110000
DTEND;TZID=America/New_York:20201018T120000
DTSTAMP:20260430T111442
CREATED:20200924T001807Z
LAST-MODIFIED:20200924T111501Z
UID:2024-1603018800-1603022400@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\, shallots\, bell peppers\, parsley\, mushrooms\, cucumbers and citrus. Once you sign up for this class\, an emailed confirmation will include your full shopping list and equipment list\, should you choose to be hands-on as Michael teaches. \nSo\, sharpen those knifes 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 \nPowered by 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. \nCancelation/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/knife-skills-a-zoom-class-with-michael-chesloff/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20201010T100000
DTEND;TZID=America/New_York:20201010T140000
DTSTAMP:20260430T111442
CREATED:20200915T104248Z
LAST-MODIFIED:20201003T212607Z
UID:1986-1602324000-1602338400@hillsdalegeneralstore.com
SUMMARY:Pumpkin Pie Contest 2020
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 our 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\, Matthew White and the HGS Home Chef Team will judge the pies and select the winner. \nFirst place prize is a $50 gift certificate to use toward an online 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 announced on our Facebook page and contacted that evening 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 plate or box. 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. \n\n \nPowered by Eventbrite
URL:https://hillsdalegeneralstore.com/event/pumpkin-pie-contest-2020/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200913T110000
DTEND;TZID=America/New_York:20200913T120000
DTSTAMP:20260430T111442
CREATED:20200824T225406Z
LAST-MODIFIED:20200824T225406Z
UID:1957-1599994800-1599998400@hillsdalegeneralstore.com
SUMMARY:PICKLES! A Zoom Class with Miriam Rubin
DESCRIPTION:Join pickle maven\, food writer and cookbook author Miriam Rubin in a virtual small-batch pickle fest. In this on-line Zoom class you’ll prepare pickles in your own kitchen as she demonstrates\, or just watch and make them later. \nThere is no special equipment required for this class\, except a few clean canning jars. We’ll be making two types: Miriam’s family recipe: Grandma Rubin’s Kosher Dills plus a super-fast Fresh Dill pickle. None require processing or vats of hot water or tons of time. \nYou’ll need some garden or farmer’s market fresh Kirby or pickling cukes. For the Fresh Dills\, you can use pickling cukes or you can use the seedless\, smooth-skinned type which are found in farmer’s markets or at the grocery store. You’ll also need garlic\, sweet red or white onion\, pickling spice\, cider vinegar\, kosher salt\, sugar and a few spices you probably already have in your cupboard. Join us on-line and learn how to put up the bounty of summer. The class is for novices or the experienced pickler. We hope to see you on Zoom! \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. She is currently the recipe columnist for Rural Intelligence. \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 \nPowered by Eventbrite\n\nImportant information: As soon as you are registered for this class you will receive a confirmation email plus class recipes so you may do your own shopping and prep in advance of the class. You will also receive a link to Zoom to join us at the scheduled time. If you choose to cook with us\, feel free to have an extra pair of hands in your kitchen\, perhaps a trusty sous-chef\, family member or pal can join you. If you rather sit back and watch the class and take notes\, that’s great too! \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/pickles-a-zoom-class-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200906T110000
DTEND;TZID=America/New_York:20200906T120000
DTSTAMP:20260430T111442
CREATED:20200824T212755Z
LAST-MODIFIED:20200824T212755Z
UID:1954-1599390000-1599393600@hillsdalegeneralstore.com
SUMMARY:Late-Summer Soup and Salad ZOOM Class with Serge Madikians
DESCRIPTION:The cooking of Chef Serge Madikians of Serevan Restaurant in Amenia\, NY\, is highly influenced by the flavor spectrums and traditions of his combined Armenian and Iranian heritage. During this Zoom Class\, Serge will share with us two of his cherished summer dishes: His favorite summer salad of tabouleh\, plus a refreshingly cool and savory yogurt soup called Ja’jick. Both dishes take advantage of late summer harvest and fabulous use of fresh herbs. \nCook along with Serge in your own kitchen or simply watch and learn. In either case you will learn the secrets of two easy yet truly delicious recipes you’ll want to make again for family and friends. \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 Immigrant Cookbook: Recipes That Make America Great. \nImportant information: As soon as you are registered for this class you will receive a confirmation email plus class recipes so you may do your own shopping and prep in advance of the class. You will also receive a link to Zoom to join us at the scheduled time. If you choose to cook with us\, feel free to have an extra pair of hands in your kitchen\, perhaps a trusty sous-chef\, family member or pal can join you. If you rather sit back and watch the class and take notes\, that’s great too! \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 \nPowered by Eventbrite
URL:https://hillsdalegeneralstore.com/event/late-summer-soup-and-salad-zoom-class-with-serge-madikians/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200802T110000
DTEND;TZID=America/New_York:20200802T123000
DTSTAMP:20260430T111442
CREATED:20200716T185108Z
LAST-MODIFIED:20200716T185108Z
UID:1912-1596366000-1596371400@hillsdalegeneralstore.com
SUMMARY:Zoom Cooking Class: Armenian Savory Summer Quickbread with Serge Madikians
DESCRIPTION:Chef Serge Madikians of Serevan Restaurant\, in Amenia\, NY teaches our first ever first Zoom cooking class. In this on-line class Serge will share a classic Armenian dish from his travels through Armeina and Nagono Khargagh\, the native lands of his ancestors. On his travels\, Serge discovered the joys of exploring and eating the foods of today’s Armenia\, including the refreshing\, delicious and versatile Jingalov Hats – or jungle bread — a flatbread that is filled with herbs and greens from one’s garden or foraged from surrounding woods. \nSerge will teach us how to make the dough and explain why Jingalov Hats is a popular\, versatile\, and easily personalized dish. He will also share how the dough may be used for other authentic Armenian dishes\, such as Lahmajoun. In addition\, Serge will prepare a wonderfully refreshing summer drink with deep Persian roots\, called Sekenjabin\, which incorporates fresh herbs and everyday household staples. \nMenu to include: \nJingalov Hats – An herb and green leaf-filled light bread \nSekenajbin – A refreshing sweet/tart summer drink from Iran \nImportant information: In this Zoom cooking class\, you may choose to simply sit back\, watch and take notes\, or cook along with Serge in your own kitchen. Your choice! \nIn order to join this free class you must sign up. As soon as you are registered you will receive a confirmation email plus Serge’s recipes so you may do your own shopping and prep in advance of the class. You will also receive a link to Zoom to join us at 11AM on August 2. If you choose to cook with us\, feel free to have an extra pair of hands in your kitchen\, perhaps a trusty sous-chef\, family member or pal can join you. \nGoing forward we hope to offer informative and flavor-packed cooking classes via Zoom as an additional way to explore food together. When it is safe to gather again\, we will offer in-person classes as before\, plus online classes. \n \nPowered by Eventbrite
URL:https://hillsdalegeneralstore.com/event/zoom-cooking-class-armenian-savory-summer-quickbread-with-serge-madikians/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200510T110000
DTEND;TZID=America/New_York:20200510T133000
DTSTAMP:20260430T111442
CREATED:20200225T135018Z
LAST-MODIFIED:20200226T140048Z
UID:1851-1589108400-1589117400@hillsdalegeneralstore.com
SUMMARY:Mother’s Day Crepe Workshop\, with Tess Kelly
DESCRIPTION:Join Tess Kelly on Mother’s Day in our Hudson Valley-Berkshire kitchen for a special Mother’s Day cooking class + brunch! Tess will bring Paris to Hillsdale and teach us how to make delectable savory and sweet crepes. This workshop will be hands-on so you get the feel of cooking the crepes\, and of course filling them with yummy stuff. Bring Mom and let’s cook (and eat!) together on her special day. \nMenu to include:\n\nHerb crepes filled with roasted mushrooms and Camembert and a red onion marmalade\nCrepes squares with ham topped with an egg\nSimple Green Salad\nClassic Lemon & Sugar crepes\n\nThis special hands-on class is limited to ten people. \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\, and we are excited to welcome her come to HGS Home Chef in Hillsdale NY. \n\n \nPowered by Eventbrite\n\nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However\, children 9 and over are welcome to attend this special baking class with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/mothers-day-crepe-workshop-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200425T110000
DTEND;TZID=America/New_York:20200425T133000
DTSTAMP:20260430T111442
CREATED:20200225T134806Z
LAST-MODIFIED:20200225T134806Z
UID:1847-1587812400-1587821400@hillsdalegeneralstore.com
SUMMARY:Spring Ramps and Stinging Nettles\, with Chad Robertson
DESCRIPTION:As spring slowly emerges Chad Robertson will teach how to take advantage of the first edible greens which can be foraged in our local forests and fields – Ramps & Stinging Nettles. Chad will keep things simple and focus on the beauty of these two spring flavors while sharing the history of them in Italian cooking. \nFor the ramps\, Chad will demonstrate how to make delicious and oh-so-versatile ramp butter and ramp pesto. Then he’ll show how to use ramp butter to create a beautiful roast pork loin. Then for the stinging nettles\, he will share how to make a traditional cheese and stinging nettle ravioli. Join Chad Robertson in our Hudson Valley-Berkshire kitchen for beautiful early spring flavors realized in Italian cooking. After the class we will eat together! \nMenu to include:\n\nCheese and Stinging Nettle Ravioli\nPork Loin with Ramp Butter\n\nThis demonstration class is limited to 12 people. \nAbout Chad:\nChad Robertson is a Berkshires native\, who after living in New York City for some years moved back to the Berkshires to foster a deeper connection with himself. Being back in the Berkshires has helped him understand the deeper wisdom held in Italian food traditions. Moving in concert with the seasons and eating what is available from the natural world around us speaks to a part of us that knows that we are a part of the world\, not just masters of it. \n \nPowered by Eventbrite\n\nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However\, children over 9 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/spring-ramps-and-stinging-nettles-with-chad-robertson/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200418T110000
DTEND;TZID=America/New_York:20200418T133000
DTSTAMP:20260430T111442
CREATED:20200225T134505Z
LAST-MODIFIED:20200225T134505Z
UID:1844-1587207600-1587216600@hillsdalegeneralstore.com
SUMMARY:Armenian Cooking\, with Serge Madikians of Serevan Restaurant
DESCRIPTION:In this special class Chef Serge Madikians of Serevan will share classic Armenian dishes from his travels in the place of his ancestors. On these trips Serge explored the joy of eating\, including freshly cooked Jingalov Hats – literally\, jungle bread\, as it is filled with foraged herbs and greens from the forests of Nagorno Kharabagh. He will teach us how to make that dish as well as the ubiquitous Armenian pizza\, Lahmajoun\, which uses the same dough and is often made with ground lamb/beef\, but could easily be made vegan/vegetarian. Our version will have ground lamb. Serge will then prepare an egg pasta dough\, which is used for Tatar Boraki\, pasta with herbs and yogurt. \nIn this part-demonstration/part hands-on class\, Serge will make three different dishes with two dough recipes. There will be student participation in rolling the dough and stuffing it with fresh chopped herbs. And of course\, we’ll join together to share lunch afterwards. \nMenu to include:\n\nJingalov Hats – An herb and green leaf filled light bread\nLahmajoun – Also known as Armenian pizza\, with ground lamb\nTatar Boraki – Armenian pasta with yogurt and herbs\n\nThis part hands-on class is limited to 10 people. \nAbout Serge Madikians:\nChef Serge Madikians was born in Tehran\, Iran\, to Armenian parents. He came to the U.S. in 1978 with his brother to avoid the Iranian Revolution. He completed his undergraduate degree majoring in history and philosophy and later moved to New York and earned a master’s degree in public policy and economics at The New School. \nMadikians graduated from the French Culinary Institute in 1998.Upon graduating\, he worked in the kitchen with a number of culinary masters – Jean-George Vongerichten and David Bouley to name a few. He now owns and runs Serevan Restaurant in Amenia\, NY\, where he expresses his passion for Middle Eastern flavors filtered through the lens of fresh Hudson Valley ingredients. Serge was a contributing chef to The Immigrant Cookbook: Recipes That Make America Great. \n \nPowered by Eventbrite\n\nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However\, children over 9 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/armenian-cooking-with-serge-madikians-of-serevan-restaurant/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200411T133000
DTEND;TZID=America/New_York:20200411T160000
DTSTAMP:20260430T111442
CREATED:20200125T213245Z
LAST-MODIFIED:20200125T213245Z
UID:1812-1586611800-1586620800@hillsdalegeneralstore.com
SUMMARY:Easy-Peasy Spring Baking\, with Jessie Sheehan
DESCRIPTION:Just in time for springtime and Easter\, join Cookbook author Jessie Sheehan for a refreshing take on classic American desserts. Jessie’s philosophy is to simplify and demystify baking\, inspiring you to bake the sweets we remember and crave. Her recipes often use just one bowl\, so the days of upending your kitchen to bake delicious\, celebratory desserts are over. Jessie’s newest cookbook – The Vintage Baker – is chock-full of such recipes\, and in this demonstration class Jessie will teach four. As with all our Hudson Valley\, Berkshires cooking classes\, you will eat the delicious results! \n“Menu” to include:\n\nOne-Bowl Coconut Sheet Cake with Coconut Buttercream\n“Fluffernutter” (peanut butter and marshmallow) Fudge\nNo-Bake Chocolate Pie with a Graham Cracker Crust and Billowy Whipped Cream\nBaked Cinnamon-Sugar Donut Holes\n\nThis demonstration class is limited to 12 people. \nAbout Jessie:\nJessie Sheehan is a cookbook author\, food writer\, recipe developer\, and baker. She is the author of The Vintage Baker (one of The Washington Post’s best cookbooks of 2018 and beloved by Oprah and Nigella) and the co-author of Icebox Cakes (both published by Chronicle Books). She has developed recipes for many cookbooks\, besides her own\, and has contributed recipes\, written and/or created video content for Better Homes & Garden\, Rachael Ray Everyday\, The Washington Post\, Fine Cooking\, Yankee Magazine (October 2020) Epicurious\, Food52\, The Hallmark Channel’s Home & Family Show\, The Feed Feed\, The Kitchn\, TASTE\, Chowhound\, Yummly\, Spruce Eats and Little Sous\, among others. Jessie can be found on Instagram at @jessiesheehanbakes. \n \nPowered by Eventbrite\n\nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However\, children over 9 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/easy-peasy-spring-baking-with-jessie-sheehan/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200404T110000
DTEND;TZID=America/New_York:20200404T133000
DTSTAMP:20260430T111442
CREATED:20200116T204846Z
LAST-MODIFIED:20200116T204846Z
UID:1808-1585998000-1586007000@hillsdalegeneralstore.com
SUMMARY:Moroccan Lamb Tagine\, with Chef Michel Jean of Stissing House
DESCRIPTION:Join Chef Michel Jean on this tantalizing tour of Moroccan tagine. In this demonstration class\, Chef Michel will share the history and culinary traditions of Morocco as he creates a classic Lamb Shank Tagine. \nMoroccan food has a “depth of flavor” layered with spices and steeped in traditions dating back centuries. Join Chef Michel in our Hudson Valley – Berkshire kitchen for a flavor-packed cooking class followed by a savory Moroccan lunch with the chef. \nThis demonstration class is limited to 12 people. \nAbout Chef Michel\nMichel Jean was born in the Provence region of France and graduated from the hotel school in Nice in 1968 after which he traveled to Morocco to work in the kitchen of the King Palace Tour Hassan-Mamounia in Marrakech. He then toured the world as a young man cooking on cruise ships ending in California with Club Med. From there he went to Colorado to work at the Aspen Institute for two years\, then back to Europe creating food at the Hotel de Paris in Monte Carlo. Chef Michel returned to New York in 1976 to be the opening chef of the French restaurant Regine’s on Park Avenue. In 1980 he moved back to Provence to open his own restaurant. He returned to New York to chef in fine restaurants including Le Cirque for four years. In 1986 he opened his own bistro-style restaurant in Soho called Provence. In 1988 he became an upstate weekender when he bought a farmhouse in Pine Plains. In 2006\, Michel sold his Soho restaurant and bought the historic Stissing House\, where today he continues his classical culinary traditions. \n \nPowered by Eventbrite\n\nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However\, children over 9 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/moroccan-lamb-tagine-with-chef-michel-jean-of-stissing-house/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200328T110000
DTEND;TZID=America/New_York:20200328T133000
DTSTAMP:20260430T111442
CREATED:20200208T185424Z
LAST-MODIFIED:20200208T231507Z
UID:1821-1585393200-1585402200@hillsdalegeneralstore.com
SUMMARY:Passover with a Twist\, with Miriam Rubin
DESCRIPTION:This year for Passover we are exploring different flavors to add to the traditional table\, thanks to this class with Miriam Rubin\, the cookbook author and chef who was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. \nNo\, we’re not taking away the matzo ball soup — but we are swapping out the gefilte fish with a fresher option. Passover is a spring holiday and an ideal time to fold in spring flavors and new tastes. Join us in our Hudson Valley-Berkshire kitchen for this demonstration cooking class celebrating Passover foods with a twist. Following the class we will all enjoy our a lunch together. \nMenu to include:\n\nMany Fruit Charoset\nPickled Salmon with Roasted Beet Horseradish\nAsparagus with Cucumber-Dill Dressing\nMatzo and Vegetable Kugel\nA Bitter Greens Salad\nEasy Chocolate Meringues\n\nThis demonstration class is limited to 12 people. \nAbout Miriam Rubin:\nA graduate of the Culinary Institute of America\, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook\, Grains\, was published in 1995. For nine years\, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades. \nHer work has appeared Her 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\n \nPowered by Eventbrite\n\nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However\, children over 9 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/passover-with-a-twist-with-miriam-rubin/
CATEGORIES:Cooking Classes
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DTSTART;TZID=America/New_York:20200321T110000
DTEND;TZID=America/New_York:20200321T133000
DTSTAMP:20260430T111442
CREATED:20200116T204604Z
LAST-MODIFIED:20200116T204604Z
UID:1805-1584788400-1584797400@hillsdalegeneralstore.com
SUMMARY:Hands-On Dumplings\, with Carrie Chen
DESCRIPTION:Join Carrie Chen for a hands-on tour through a three-course dumpling meal that will expand your idea of what dumplings can be. Carrie will share how to use authentic Chinese recipes\, enhanced with Western ingredients for essential skills that will enhance your cooking ability. Once you learn the basic techniques of these dumplings\, the possibilities are unlimited! \nWe’ll begin by creating the wrappers from scratch. Nothing beats homemade dumpling skins – they are thin\, chewy\, and surprisingly easy to make. With Carrie showing us how\, we’ll then all pitch in to fill and form the dumplings. They will be packed with three delicious fillings: Pork… Leafy Greens + Herbs… and finally Chocolate! Join us for this Hudson Valley – Berkshires cooking workshop and let’s make some dumplings! \nMenu to include:\n\nJuicy Pork Dumpling with Truffle Oil\nGreen Herb & Spinach Dumpling\nChocolate Dumpling with Grey Salt & Orange Peel\n\nThis hands-on workshop is limited to 10 people. \nAbout Carrie:\nCarrie Chen follows in a long line of superb Taiwanese chefs and is the owner of The Barrington\, a B&B in Great Barrington MA. \n \nPowered by Eventbrite\n\nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However\, children over 9 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/hands-on-dumplings-with-carrie-chen/
CATEGORIES:Cooking Classes
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