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DTSTART;TZID=America/New_York:20201107T110000
DTEND;TZID=America/New_York:20201107T120000
DTSTAMP:20260430T125916
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:20260430T125916
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:20260430T125916
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:20260430T125916
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:20260430T125916
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:20260430T125916
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:20260430T125916
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:20260430T125916
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:20260430T125916
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:20260430T125917
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:20260430T125917
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:20260430T125917
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:20260430T125917
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200321T110000
DTEND;TZID=America/New_York:20200321T133000
DTSTAMP:20260430T125917
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200314T110000
DTEND;TZID=America/New_York:20200314T133000
DTSTAMP:20260430T125917
CREATED:20191204T111611Z
LAST-MODIFIED:20191204T111611Z
UID:1781-1584183600-1584192600@hillsdalegeneralstore.com
SUMMARY:Hands-On Knife Skills + Chinese Lunch with Michael Chesloff
DESCRIPTION:Using and caring for knives is the essential first step toward learning how to properly cook\, and few people know their way around a knife better than Michael Chesloff. In this HANDS-ON knife skills class\, Michael will walk you through the basics: slicing\, dicing\, mincing and other techniques. You will learn how each method applies to the food you are cooking. Michael will also share what knives you actually need to accomplish your goals (it’s fewer than you think) and how to maintain those knives so you are well equipped for easy and enjoyable food prep. \nAs you slice\, dice and chop\, Michael will demonstrate how to use the ingredients that the class has prepared to make a delicious lunch of “Chinese Takeout Favorites” for all to enjoy together. Join us in our Hudson Valley-Berkshires kitchen for this essential and delicious class. \nThis hands-on knife skill class is limited to 10 people. \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 has a knife sharpening business with drop-off and pick-up at HGS Home Chef in Hillsdale\, NY. \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/hands-on-knife-skills-chinese-lunch-with-michael-chesloff/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200308T110000
DTEND;TZID=America/New_York:20200308T133000
DTSTAMP:20260430T125917
CREATED:20200116T204331Z
LAST-MODIFIED:20200116T204331Z
UID:1802-1583665200-1583674200@hillsdalegeneralstore.com
SUMMARY:Mastering Chicken\, with Chef Sylvia Becker
DESCRIPTION:Buying a whole bird and breaking it down yourself is the best way to save money and infuse more flavor into your family dinners. Learn the basics of butchering a whole chicken\, plus THREE different ways to prepare it. \nChef Sylvia will demonstrate cutting a whole chicken into eight pieces as well as “spatchcocking” (also known as butterflying). These simple and essential butchering skills will allow you to use the whole bird in a variety of ways. Learning basic techniques for cooking chicken is essential for any home cook and in this demonstration class you’ll learn three: Roasting\, Poaching and Braising. Join us in this Hudson Valley – Berkshires cooking class for an essential cooking technique class\, plus lunch with the chef! \nMenu to include:\n\nRoasted Chicken\nPoached Chicken\nBraised Chicken\nRoasted vegetables to round out the meal\n\nThis demonstration class is limited to 12 people. \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 \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/mastering-chicken-with-chef-sylvia-becker/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200307T110000
DTEND;TZID=America/New_York:20200307T133000
DTSTAMP:20260430T125917
CREATED:20200116T204037Z
LAST-MODIFIED:20200116T204037Z
UID:1799-1583578800-1583587800@hillsdalegeneralstore.com
SUMMARY:New Vegetarian Weeknight Staples\, with Lukas Volger
DESCRIPTION:If you’re looking to up your vegetable intake\, one of the most effective ways is to commit to a few vegetarian or vegan dinners a week—and you can think of this class as your starter kit. Or if you’re a longtime vegetarian\, here’s an opportunity to learn some new tricks and ideas! These new recipes appear in Lukas’ newest cookbook Start Simple. Join cookbook author Lukas Volger in our Hudson Valley – Berkshires cooking class to learn (and eat!) the following… \nMenu to include:\n\nSquash and Ricotta Dip (appetizer\, with crackers & crudités): A simple appetizer that does double-duty by front-loading some of the labor of a future meal.\nWinter White Bean Salad with Grapefruit: A few pantry staples help this brightly flavored\, texture-rich salad—perfect for packed lunches—come together in no time.\nCheesy Cabbage and White BeanSoup: A warming\, hearty soup that greatly exceeds the sum of its humble parts.\nButternut Squash Frittata: With pre-roasted squash on hand\, this unique frittata is one of those meals that come together in 10 minutes.\nTahini Meringues Over Ice Cream: Tahini is a distinctive enrichment to little meringue cookies\, and make for a distinctive topping to a bowl of ice cream.\n\nThis demonstration class is limited to 12 people. \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\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/new-vegetarian-weeknight-staples-with-lukas-volger/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200301T110000
DTEND;TZID=America/New_York:20200301T133000
DTSTAMP:20260430T125917
CREATED:20191127T145150Z
LAST-MODIFIED:20191127T145150Z
UID:1772-1583060400-1583069400@hillsdalegeneralstore.com
SUMMARY:South Indian Daal\, with Suresh Pillai & Carrie Dashow of Atina Foods
DESCRIPTION:Daal is a staple of Indian cuisine and besides being flavor-packed\, it is also wonderfully nutritious. In this class\, Suresh Pillai & Carrie Dashow of Atina Foods will share how easy it is to pressure cook a simply delicious and authentic Daal using locally grown beans\, and vegetables. \nYou’ll also learn how to balance your spices for a flavorful and easily digestible Daal. Included in the class will be the preparation and mastering of a smooth whole wheat Roti (Indian flatbread)\, plus a fine yogurt dip made with herbs. As always\, this class will be followed by a lunch that we share together. \nMenu will include:\n\nHearty South Indian Daal\nWhole Wheat Roti\nHomemade Yogurt Herb Dip\, accented with Atina Ayurvedic Ferments and Preserves.\n\nThis Demonstration class is limited to 12 people. \nAbout the Instructors:\nCarrie and Suresh run Atina Foods\, producing vegetarian and vegan condiments\, pickles\, chutneys and snacks (available at Hillsdale General Store). Suresh hails from Kerala\, South India\, homeland to the classic practices of Ayurveda. He learned to cook traditional foods at a very young age from the women in his household and has traveled extensively\, picking up methods of making great flavors along the way. Carrie and Suresh live and cook in upstate NY on a property speckled with gardens. \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 7 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/south-indian-daal-with-suresh-pillai-carrie-dashow-of-atina-foods/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200229T110000
DTEND;TZID=America/New_York:20200229T133000
DTSTAMP:20260430T125917
CREATED:20191127T144950Z
LAST-MODIFIED:20191127T144950Z
UID:1769-1582974000-1582983000@hillsdalegeneralstore.com
SUMMARY:Classic Soups: a Master Class with Lou Jones
DESCRIPTION:Soups are often the most satisfying part of the meal\, and in fact can be a meal just on their own. Learning the basics of making savory soups is a must-have skill for even the most elementary of home cooks. In this demonstration class\, Lou Jones will create three classics from elegant lobster bisque\, earthy cream of mushroom to a hearty vegetable stew with duck confit\, known as Potage Garbure a la Bearnaise. \nYou’ll learn the basic skills of cream soups and how to dry cure duck legs at home to make duck confit. As in almost all of our cooking classes you’ll eat the delicious results but in this class you’ll also enjoy Lou’s famous bread to accompany his scrumptious soups. \nMenu to include:\n\nCream of Mushroom\nLobster Bisque\nHearty Vegetable and Duck Confit\nBritBread’s famous bread\n\nThis demonstration class is limited to 12 people. \nAbout Lou Jones:\nLou Jones has been a professional chef for the past 40+ years. While he has a broad repertoire recently he has established an artisan bakery\, complete with a wood fired brick bread oven\, which supplies local businesses and Farmer’s markets with a variety of fresh baked goods. \nLou is a former Associate Professor (teaching in The Escoffier Restaurant\, now The Bocuse) and an Associate Dean of the Culinary Institute of America. During this time he co-authored the award winning “Bistros and Brasseries” with his colleague John Fischer. \nHe has achieved many accolades which include: National Chef of the Year Great Britain\, Gold Medalist at both The Culinary Olympics\, Frankfurt and the Culinary World Cup\, Luxembourg. He was also mentioned in the Queen’s New Years Honours List and Made an MBE for his services to the Culinary Arts. He lives with his wife Angela and their two children in Gallatin\, NY and runs an artisanal bakery called BritBreads. \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 7 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/classic-soups-a-master-class-with-lou-jones-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200222T133000
DTEND;TZID=America/New_York:20200222T153000
DTSTAMP:20260430T125917
CREATED:20191127T144658Z
LAST-MODIFIED:20191127T144658Z
UID:1766-1582378200-1582385400@hillsdalegeneralstore.com
SUMMARY:Bread Baking Master Class\, with Lou Jones of BritBreads
DESCRIPTION:Join Lou Jones of BritBreads for the essential tutorial on making delicious bread at home. Lou’s impeccable culinary background as well as his informative and entertaining teaching style make this classes the best of all worlds – real learning\, great food and a good time. This demonstration-style bread class will enable you to bake real bread at home using your domestic oven. The only special equipment you would need is a cast iron Dutch oven with a tight-fitting lid\, an item that every well-stocked kitchen should have. \nTwo types of bread will be made in this class\, showing each step along the way – a classic sourdough and a crusty yeasted bread. Naturally you’ll taste the results served up with the best quality butter while you ask questions and discuss the end product with Chef Lou. Even though this class is taught by a master baker\, you will leave with the information and confidence to create hearty homemade bread in your own kitchen. \nThis demonstration class is limited to 12 people. \nAbout Lou Jones:\nLou Jones has been a professional chef for the past 40+ years. While he has a broad repertoire in the culinary arts\, his favorite discipline is pastry. Recently\, he has established an artisan bakery\, complete with a wood fired brick bread oven\, which supplies local businesses and Farmer’s markets with a variety of fresh baked goods. \nLou is a former Associate Professor (teaching in The Escoffier Restaurant\, now The Bocuse) and an Associate Dean of the Culinary Institute of America. During this time he co-authored the award winning “Bistros and Brasseries” with his colleague John Fischer. \nHe has achieved many accolades which include: National Chef of the Year Great Britain\, Gold Medalist at both The Culinary Olympics\, Frankfurt and the Culinary World Cup\, Luxembourg. He was also mentioned in the Queen’s New Years Honours List and Made an MBE for his services to the Culinary Arts. He lives with his wife Angela and their two children in Gallatin\, NY and runs an artisanal bakery called BritBreads. \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 7 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/bread-baking-master-class-with-lou-jones-of-britbreads/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200215T110000
DTEND;TZID=America/New_York:20200215T133000
DTSTAMP:20260430T125917
CREATED:20191127T144422Z
LAST-MODIFIED:20191127T144422Z
UID:1762-1581764400-1581773400@hillsdalegeneralstore.com
SUMMARY:Savory Pies with Olivia Krywucki
DESCRIPTION:Our favorite Pie expert is back\, this time teaching Savory Pies sure to make mouths water. Join Olivia Krywucki as she demonstrates how to make a scrumptious\, fool-proof crust\, then fill those crusts with delectable fillings. Savory Pies are ideal for a casual lunch\, brunch or dinner\, and during these winter months they are so satisfying. Students will dine on the delicious results following the class. \nMenu to include:\n\nChicken Pot Pie\nBeef & Onion Pie\nTomato & Chèvre Galette\nEgg\, Spinach\, & Potato Breakfast Pie\n\nThis demonstration class is limited to 12 people. \nAbout Olivia:\nOlivia’s 13 years as a professional chef have been split between elite personal cheffing and baking. Loving food all her life\, there is so much to learn. She never wanted to be pigeon-holed as either a chef or baker\, so instead\, she is both. Blessed with a proverbial Italian grandmother\, Olivia spent much of her childhood in her grandmother’s kitchen learning by watching. It was her first apprenticeship\, really; laying the groundwork for cooking fundamentals and the importance of growing one’s own food. Nobody grew better tomatoes! \nOlivia studied at The French Culinary Institute\, now the International Culinary Center\, in Manhattan. A strong believer in growing one’s own food and knowing where your food is from\, Olivia followed her education with an apprenticeship at Dan Barber’s world-renowned Blue Hill at Stone Barns and went on to work as a pastry chef in other fine restaurants and also as a personal chef for notable clients. Olivia loves the intimacy of personal cheffing and recently started her own pastry business made in her Berkshires kitchen. \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 7 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/savory-pies-with-olivia-krywucki/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200208T133000
DTEND;TZID=America/New_York:20200208T153000
DTSTAMP:20260430T125917
CREATED:20191127T144211Z
LAST-MODIFIED:20191127T144211Z
UID:1758-1581168600-1581175800@hillsdalegeneralstore.com
SUMMARY:Romantic French Macarons\, with Tess Kelly
DESCRIPTION:Valentine’s Day is upon us and what could be sweeter for your sweetheart than to make visually beautiful\, absolutely delicious French macarons? In this part demonstration\, part hands-on class\, led by pastry chef Tess Kelly\, you’ll learn the secrets of making these iconic confections. \nThe flavor spectrum of French macrons can be endless\, but we’ll focus on two classics: pistachio and chocolate. You’ll receive recipes for a few other flavors as well\, and once you master the technique you’ll be off and running! How sweet is that? \nThis part demonstration\, part hands-on workshop is limited to 10 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 \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/romantic-french-macarons-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200125T110000
DTEND;TZID=America/New_York:20200125T133000
DTSTAMP:20260430T125917
CREATED:20191127T144001Z
LAST-MODIFIED:20191127T144001Z
UID:1755-1579950000-1579959000@hillsdalegeneralstore.com
SUMMARY:Italian-Style Snow Day Cooking\, with Chad Robertson
DESCRIPTION:On these cold winter days what could be better than comfort food\, Italian style? Chad Robertson has concocted a menu that satisfies that need for a warming meal after skiing or any outside winter activity. Rustic\, savory and totally satisfying is how we would sum up this special cooking class\, and Chad will teach you to make every dish… \nMenu to include:\n\nPaniscia – A rustic risotto made with sausage and tomato passata. It typically was made in the autumn/early winter to feed farm hands. It’s a big hug in a bowl.\nCotechino – an Emilian sausage and bean stew. Very hearty\, stick to your ribs and comforting\, and so easy to make.\nGianduja – the real nutella. Made with hazelnuts and hazelnut oil – not fillers like the store-bought stuff.\nMascarpone Pudding – It’s like meringue\, but a pudding texture. One whips together cream\, egg whites\, sugar and mascarpone cheese and can dust chocolate over it or serve with fruit. It’s like eating sugary clouds!\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 7 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/italian-style-snow-day-cooking-with-chad-robertson/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20200118T110000
DTEND;TZID=America/New_York:20200118T133000
DTSTAMP:20260430T125917
CREATED:20191204T111110Z
LAST-MODIFIED:20191204T140350Z
UID:1778-1579345200-1579354200@hillsdalegeneralstore.com
SUMMARY:Comfort-Food Soups with Miriam Rubin
DESCRIPTION:Now that we have accepted that winter is truly here\, let’s make soup! \nIn this class Miriam Rubin will teach three classics with a few sides. Rather than soup as a starter\, this demonstration class treats soup as the main course it deserves to be. What’s better than tomato soup with a cheesy side\, or chili and cast-iron skillet cornbread? And we simply cannot talk soups without learning how to make a comforting chicken soup that heals all woes. Miriam will teach how to make a quick chicken soup using easy-peasy homemade stock\, and you’ll get two extra recipes for chicken soups to expand your soup repertoire. \nSo join us in our Hudson Valley-Berkshires kitchen\, where we’ll eat everything made in the class. Come hungry! \nMenu to include:\n\nTomato Soup & Toasted Cheese\nFirehouse Chili & Cast-Iron Skillet Cornbread\nQuick & Savory Chicken Soup (with two bonus recipes)\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 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\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/comfort-food-soups-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191221T120000
DTEND;TZID=America/New_York:20191221T150000
DTSTAMP:20260430T125917
CREATED:20191118T122723Z
LAST-MODIFIED:20191118T162031Z
UID:1739-1576929600-1576940400@hillsdalegeneralstore.com
SUMMARY:Kids' Holiday Cookie Decorating (Free)
DESCRIPTION:Bring the kids and grandkids into our kitchen anytime between noon and 3:00 PM on Saturday\, December 21\, to decorate (and eat!) their own holiday cookie. We’ll have everything set up to inspire their creativity. We’ll also be offering big discounts on all our children’s cookbooks and kids aprons – ideal gifts for those budding chefs. Drop in for some holiday cheer as you shop historic Hillsdale\, NY. \nReservations requested; tickets free.  \n \nPowered by Eventbrite
URL:https://hillsdalegeneralstore.com/event/kids-holiday-cooking-decorating-free/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191215T110000
DTEND;TZID=America/New_York:20191215T133000
DTSTAMP:20260430T125917
CREATED:20191006T145208Z
LAST-MODIFIED:20191006T145208Z
UID:1700-1576407600-1576416600@hillsdalegeneralstore.com
SUMMARY:Latkes\, with Miriam Rubin
DESCRIPTION:Latkes are the quintessential Hanukkah food\, because one of the themes of the holiday is oil\, and tradition is to eat foods fried in oil. But is that all there is? No! Cheese is also a symbolic Hanukkah food. Join Miriam Rubin in our Hudson Valley / Berkshire kitchen to learn all about latkes. Included will be latke toppings\, good stories and the bonus of sweet cheese pancakes. What’s not to love? \nWith Hanukkah just around the corner\, it’s time to up your latke skills\, and Miriam Rubin is here to teach you how. \nMenu to include:\n\nClassic Potato Latkes with Smoked Salmon and Dill Sour Cream\nSpiced Sweet Potato and Apple Latkes\nPotato\, Scallion and Spinach Latkes\nChunky Home-Made Apple-Pear Sauce\nRicotta Pancakes\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 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\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/latkes-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191214T140000
DTEND;TZID=America/New_York:20191214T163000
DTSTAMP:20260430T125917
CREATED:20191006T145430Z
LAST-MODIFIED:20191006T145430Z
UID:1703-1576332000-1576341000@hillsdalegeneralstore.com
SUMMARY:Bûche de Noël Workshop\, with Tess Kelly
DESCRIPTION:Christmas is a time for sweets and celebration and it’s hard to imagine a holiday dessert that fits that idea better than a classic Buche de Noel (sometimes called Yule Log here in the US). In this hands-on workshop Tess Kelly will share her Parisian baking experience to concoct this multi-layered dessert. In this case we will be making a delectable orange-walnut version. The cake will be made with a traditional French sponge\, filled with Orange Mascarpone cream and covered with Chocolate Bark\, then decorated with Marzipan Mushrooms (which we will also learn to make) plus candied rosemary springs. \nWe will bake and assemble the whole cake from start to finish in this hands-on workshop\, and then enjoy the fruits of our labor by eating a slice. Students will leave with the recipes and confidence to make one at home to celebrate the holiday with family and friends. \nJoin Tess Kelly this holiday season in our Hudson Valley – Berkshire kitchen for a festive Christmas cooking class. \nThis hands-on workshop it limited to 10 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 \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/buche-de-noel-workshop-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191208T110000
DTEND;TZID=America/New_York:20191208T133000
DTSTAMP:20260430T125917
CREATED:20191006T145627Z
LAST-MODIFIED:20191006T145627Z
UID:1706-1575802800-1575811800@hillsdalegeneralstore.com
SUMMARY:Savory Winter Stews\, with Olivia Krywucki
DESCRIPTION:It’s December and the perfect time to cozy up to a rich bowl of stew. The French have perfected this culinary category and in this demonstration class\, led by Olivia Krywucki\, we will channel our inner Julia Child and learn how to prepare three classics – Boeuf Bourguignon\, Coq au Vin\, and Cassoulet. The class will include recipes and be followed by a meal of all three stews\, inspiring you to create some savory suppers in your own kitchen this winter. \nJoin Olivia Krywucki in our Hudson Valley – Berkshire teaching kitchen for the ultimate celebration of winter stews \nMenu to include:\n\nBoeuf Bourguignon\nCoq au Vin\nCassoulet\n\nThis demonstration class is limited to 12 people. \nAbout Olivia Krywucki:\nOlivia’s thirteen years as a professional chef have been split between elite personal cheffing and baking. Loving food all her life\, there is so much to learn. She never wanted to be pigeon-holed as either a chef or baker\, so instead\, she is both. Blessed with a proverbial Italian grandmother\, Olivia spent much of her childhood in her grandmother’s kitchen learning by watching. It was her first apprenticeship\, really; laying the groundwork for cooking fundamentals and the importance of growing one’s own food. Nobody grew better tomatoes! Olivia studied at The French Culinary Institute\, now the International Culinary Center\, in Manhattan. \nA strong believer in growing one’s own food and knowing where your food is from\, Olivia followed her education with an apprenticeship at Dan Barber’s world-renowned Blue Hill at Stone Barns and went on to work as a pastry chef in other fine restaurants and also as a personal chef for notable clients. Olivia loves the intimacy of personal cheffing and recently started her own pastry business made in her Berkshires kitchen. Her hand pies\, the Roly Poly\, and other baked goods will be available this summer at the Hillsdale-Copake Farmer’s Market. \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 7 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/savory-winter-stews-with-olivia-krywucki/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191130T150000
DTEND;TZID=America/New_York:20191130T160000
DTSTAMP:20260430T125917
CREATED:20191014T115811Z
LAST-MODIFIED:20191017T135849Z
UID:1710-1575126000-1575129600@hillsdalegeneralstore.com
SUMMARY:Whole Food Cooking Every Day\, with Amy Chaplin
DESCRIPTION:James Beard award-winning cookbook author Amy Chaplin’s new book – WHOLE FOOD COOKING EVERY DAY – is a godsend for those who want to make and eat quality food that is delicious\, healthy and beautiful. Join us for this very special book event\, demo and tasting as Amy teaches one small aspect of her book: nut and seed milks. Once you learn the basic formulas you’ll be set for a lifetime of flavorful\, vibrant and nutritious milks that can be made in minutes. Explore how to get the most out of your nuts and seeds\, and how to make energizing vegan lattes with recipes from WHOLE FOOD COOKING EVERY DAY. Besides the informative demonstration\, guests will sample the delicious results. \nCost of this event includes a signed copy of WHOLE FOOD COOKING EVERY DAY\, plus the demo and tasting. Books purchased elsewhere do not qualify for entry to this special HGS Home Chef author event. \nIncluded in this demonstration/tasting:\n\nMatcha latte (with plain almond milk)\nGolden milk\nBlack sesame milk\n\nThis book event/demo is limited to 25 people. \nAbout Amy: \nAmy Chaplin has worked as a vegetarian chef for over 20 years in cities that include Amsterdam\, London\, Sydney and New York. Raised in rural New South Wales\, Australia on a whole food diet by vegetarian parents\, Amy’s approach to food is inspired by nature and the healing benefits of whole food ingredients. \nHer IACP and James Beard award winning cookbook titled “At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well” was released in the United States and Canada in 2014 and the UK\, Australia and Taiwan in 2015. Amy’s new book – “Whole Food Cooking Every Day” came out in October 2019. \nAmy is the former executive chef of New York’s renowned vegan restaurant Angelica Kitchen\, a recipe developer\, a teacher\, and a private chef whose clients include Natalie Portman and Liv Tyler. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.  \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However\, children over 7 are welcome to attend with an accompanying adult. \n\n \nPowered by Eventbrite\nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However\, children over 7 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/nut-seed-milks-with-amy-chaplin-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191117T140000
DTEND;TZID=America/New_York:20191117T163000
DTSTAMP:20260430T125917
CREATED:20190930T143450Z
LAST-MODIFIED:20190930T143450Z
UID:1676-1573999200-1574008200@hillsdalegeneralstore.com
SUMMARY:American Holiday Pies\, with Olivia Krywucki
DESCRIPTION:There is so much more to Thanksgiving pie-making than apple and pumpkin! Let’s dig into some deep fall flavors while learning the art of classic American pie making. The class will begin with Olivia’s go-to pie dough\, then will branch out into four scrumptious holiday pies that are not your standard Thanksgiving fare. Join Olivia Krywucki in our Hudson Valley/Berkshire kitchen for this special holiday. \nMenu items to include:\n\nPecan pie with beurre caramel\nSweet potato pie with marshmallow meringue\nAnjou pear frangipane tart\nChocolate chess pie\n\nThis demonstration class is limited to 12 people. \nAbout Olivia Krywucki:\nOlivia’s 13 years as a professional chef have been split between elite personal chefing and baking. Loving food all her life\, there is so much to learn. She never wanted to be pigeon-holed as either a chef or baker\, so instead\, she is both. Blessed with a proverbial Italian grandmother\, Olivia spent much of her childhood in her grandmother’s kitchen learning by watching. It was her first apprenticeship\, really; laying the groundwork for cooking fundamentals and the importance of growing one’s own food. Nobody grew better tomatoes! \nOlivia studied at The French Culinary Institute\, now the International Culinary Center\, in Manhattan. A strong believer in growing one’s own food and knowing where your food is from\, Olivia followed her education with an apprenticeship at Dan Barber’s world-renowned Blue Hill at Stone Barns and went on to work as a pastry chef in other fine restaurants and also as a personal chef for notable clients. Olivia loves the intimacy of personal cheffing and recently started her own pastry business made in her Berkshires kitchen. Her hand pies\, the Roly Poly\, and other baked goods are available in summer at the Hillsdale-Copake Farmer’s Market. \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 7 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/american-holiday-pies-with-olivia-krywucki/
CATEGORIES:Cooking Classes
END:VEVENT
END:VCALENDAR