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DTSTART;TZID=America/New_York:20191215T110000
DTEND;TZID=America/New_York:20191215T133000
DTSTAMP:20260430T092538
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:20260430T092538
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:20260430T092538
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:20260430T092538
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:20260430T092538
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
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191116T110000
DTEND;TZID=America/New_York:20191116T133000
DTSTAMP:20260430T092538
CREATED:20190930T143718Z
LAST-MODIFIED:20190930T143718Z
UID:1679-1573902000-1573911000@hillsdalegeneralstore.com
SUMMARY:Cooking with Sausage\, with Jack Peele
DESCRIPTION:Jack Peele of JACuTERIE is the local hero of creating exceptional cured meats and sausages. You’ve seen his delectable products at area purveyors and farmers markets\, and the one question he gets asked the most\, especially during fall and winter\, is “How do you cook sausage”? While grilling is the most popular way\, there are many ways to cook sausages inside during the cooler months\, some of them even better than simply grilling. \nIn this demonstration class Jack will cover the basics of cooking sausage\, and explore a few classic recipes from Europe that use sausage in various ways. While traditionally these recipes are made with specific styles of sausage there are no hard rules\, and any kind of sausage can be substituted in any of the recipes. \nJoin Jack in our Hudson Valley/Berkshire kitchen to explore the possibilities of sausage as a key element for cool weather dishes you’ll want to repeat in your own kitchen this winter. \nMenu to include:\n\nThe Basic Sausage (From here there are endless possibilities)\nToad in the Hole: Classic English recipe – Roasted Sausage in a Yorkshire Pudding. Served with Onion Gravy)\nSausage and Winter Squash Pasta – Italian Sausage Roasted Squash with Bay Leaves Served with Pasta\nChoucroute Garnie – an Alsatian dish comprised of Sausage and charcuterie braised in Sauerkraut\, served with potatoes.\n\nThis demonstration class is limited to 12 people. \nAbout Jack Peele and JACuTERIE:\nJack Peele is the owner and culinary master behind JACüTERIE\, which makes classically inspired charcuterie in Ancramdale\, New York. Focusing 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 all 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. \nOur USDA-inspected charcuterie plant is located at our family farm\, Herondale Farm. We source all our pasture-raised pork for our charcuterie and sausages from family owned farms in New York state. \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/cooking-with-sausage-with-jack-peele/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191109T140000
DTEND;TZID=America/New_York:20191109T163000
DTSTAMP:20260430T092538
CREATED:20190930T143955Z
LAST-MODIFIED:20190930T144824Z
UID:1682-1573308000-1573317000@hillsdalegeneralstore.com
SUMMARY:Pâte Brisée Workshop with Tess Kelly
DESCRIPTION:Pâte Brisée is a rich and classically French pastry dough used to make flakey tart and pie shells. With this one dough you may create both savory and sweet pies and tarts that are as diverse as they are delicious. In this hands-on workshop Tess Kelly will share how this one dough may be used three different ways – a savory quiche\, a traditional American pie\, and a French Tarte Tatin. All of which we will be eating together. \nMenu will include:\n\nThe basics of Pâte Brisée\nClassic French Quiche\nA traditional American Pie using Pâte Brisée\nTart Tatin\n\nJoin Tess in our Hudson Valley-Berkshire kitchen for this special autumn tart class! \nThis 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 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/1682/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191103T110000
DTEND;TZID=America/New_York:20191103T133000
DTSTAMP:20260430T092538
CREATED:20190917T113950Z
LAST-MODIFIED:20190917T113950Z
UID:1663-1572778800-1572787800@hillsdalegeneralstore.com
SUMMARY:Greek Cooking\, with Alexandra Stafford
DESCRIPTION:Greek cuisine with its fresh Mediterranean flavors created the foundation of Western food thousands of years ago. Today Greek food continues its ancient traditions yet feels fresh and even modern. \nJoin cookbook author and blogger Alexandra Stafford for this demonstration cooking class highlighting some of her family’s Greek recipes\, including: spanakopita\, broiled lamb meatballs with tzatziki\, fall tabbouleh with roasted squash\, kalamata olive and onion bread (from her cookbook\, Bread Toast Crumbs)\, and for dessert\, an orange and olive oil cake\, made with fresh squeezed orange juice and a healthy splash of Grand Marnier. You’ll love the flavors that Alexandra Stafford creates in these Greek dishes and we feel sure you will want to recreate the whole menu for family and friends. \n\nMenu to include:\nSpanakopita\nLamb meatballs\nTzatziki\nOlive bread\nWinter Tabbouleh with Roasted Squash\nOrange and Olive Oil Cake\n\nThis demonstration class is limited to 12 people. \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/greek-cooking-with-alexandra-stafford/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191102T140000
DTEND;TZID=America/New_York:20191102T160000
DTSTAMP:20260430T092538
CREATED:20190917T115154Z
LAST-MODIFIED:20190917T115243Z
UID:1666-1572703200-1572710400@hillsdalegeneralstore.com
SUMMARY:'Instantly Indian\,' a Demo & Book Talk with Madhur Jaffrey
DESCRIPTION:Known by many in the culinary world as the greatest living expert on Indian food\, Madhur Jaffrey knows her way around the kitchen. She also knows how to write truly great cookbooks\, as she has written a few – some garnering the coveted James Beard award. Many of Jaffrey’s devotees were surprised to learn that her latest book was about the Instapot\, but like much of what Madhur creates\, Instantly Indian is setting the standard. Reviews are calling it the best Instapot cookbook on the market to date. \nJoin us for this very special cooking demo and book talk with the woman herself. Bring your questions about Indian food as Madhur shares her discoveries using this hot kitchen tool. \nCost of this event includes a signed copy of Instantly Indian plus a demo and tasting of a recipe from the book. Books purchased elsewhere do not qualify for entry to this special HGS Home Chef author event. \nThis book event\, cooking demo and tasting is limited to 25 people. \nAbout Madhur Jaffrey:\nMadhur Jaffrey is an Indian-born actress\, food and travel writer\, and television personality. She is recognized for bringing Indian cuisine to the western hemisphere with her debut cookbook\, An Invitation to Indian Cooking\, which was inducted into the James Beard Foundation’s Cookbook Hall of Fame in 2006. Madhur has since written over thirty cookbooks and is widely regarded and one of the words leading experts on Indian cuisine.  \n \nPowered by Eventbrite\n\nCancellation policy: We do not offer refunds on purchased tickets. If you have purchased a ticket but cannot attend this book event\, we will hold your book you for pick up at a later time. \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/instantly-indian-a-demo-book-talk-with-madhur-jaffrey/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191019T110000
DTEND;TZID=America/New_York:20191019T133000
DTSTAMP:20260430T092538
CREATED:20190806T214148Z
LAST-MODIFIED:20190806T214148Z
UID:1601-1571482800-1571491800@hillsdalegeneralstore.com
SUMMARY:Great Italian Pasta\, Hands-on! with Chad Robertson
DESCRIPTION:Seemingly complicated dishes are simply organized emotions on a plate\, and when it comes to great Italian food\, the emotion and a delicious result are closely linked. In this hands-on class\, Chad Robertson will share how to feel your way through making a hearty Italian meal for loved ones using the ‘quanto basta’ (as much as necessary) ethos of Italian cooking. Students will learn how to create two delectable homemade pasta dishes without needing a complicated step by step recipe. \nAnolini — a northern Italian ravioli made with beef and cheese stuffing\, traditionally served at Christmastime\, will be one of these dishes. In Chad’s family everyone joins in creating this dish\, making the process both fun and meaningful. Plus\, many hands make light work! \nThen\, Chad will share how to make his amazing lamb ragù using several ‘hacks’ he has found to best showcase lamb so that even non lamb lovers will love this dish. Chad’s system of homemade pasta will be employed in both the ravioli as well as the pappardelle which will be tossed with the ragù. After the class\, students will join together for a festive Italian lunch\, dining on their own handiwork. \nMenu to include:\n\nAnolini in brood (Northern Italian meat ravioli in savory broth)\nLamb ragù with pappardelle and ricotta cheese\n\nThis hands-on class is limited to 10 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 apart of the world\, not just masters of it. Chad’s website\, Elementi Foods\, describes his cooking style and private chef work. \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/great-italian-pasta-hands-on-with-chad-robertson/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191012T100000
DTEND;TZID=America/New_York:20191012T140000
DTSTAMP:20260430T092538
CREATED:20190916T155710Z
LAST-MODIFIED:20190916T155710Z
UID:1657-1570874400-1570888800@hillsdalegeneralstore.com
SUMMARY:Pumpkin Pie Contest
DESCRIPTION:Free to enter your homemade pie; drop-off between 10AM and 2:00 PM\nJoin in the fun of the Hillsdale Pumpkin Festival by baking and bringing your best homemade pumpkin pie to our kitchen between 10 AM and 2:00 PM on Oct. 12th. 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 gift certificate for one guest to attend a cooking class 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.) \nWhen you come to drop your pie on event day\, please 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 \nPowered by Eventbrite
URL:https://hillsdalegeneralstore.com/event/pumpkin-pie-contest/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191006T140000
DTEND;TZID=America/New_York:20191006T160000
DTSTAMP:20260430T092538
CREATED:20190806T213624Z
LAST-MODIFIED:20190806T213727Z
UID:1592-1570370400-1570377600@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\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-britbread/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191005T140000
DTEND;TZID=America/New_York:20191005T163000
DTSTAMP:20260430T092538
CREATED:20190813T110834Z
LAST-MODIFIED:20190813T110834Z
UID:1620-1570284000-1570293000@hillsdalegeneralstore.com
SUMMARY:Pickling & Fermenting\, with Peter Barrett
DESCRIPTION:Fall is harvest season\, and pickling is by far the easiest and most popular method for preserving vegetables. Besides the health benefits\, this type of preservation makes vegetables taste incredible. In this part-demonstration/part-hands-on class\, we’ll cover three different methods: Quick Japanese-style pickling\, classic vinegar brine pickles\, and Lacto-Fermenting. Mastering each technique will allow you to add a huge amount of flavor and nutrition to vegetables while extending their shelf life dramatically and inspiring new levels of creativity in your kitchen. Join Peter in our Hudson Valley – Berkshire kitchen for this special class during October harvest season. \nEach participant will take away a jar of kimchi\, complete with a special lid to facilitate fermentation. \nClass to include:\n\nQuick pickles: Japanese-style cucumber salad\, fennel slaw\nVinegar pickles: Carrots\, giardinera\nFermented: kimchi\, sauerkraut\n\nThis class is limited to 10 people. \nAbout Peter:\nPeter Barrett is a food writer/photographer based in the Hudson Valley. For the last dozen years\, he has focused on growing and preserving as much of his own food as possible\, and teaching others to do so through his writing and classes. You may read about Peter’s adventures in food here – https://www.acookblog.com/about \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/pickling-fermenting-with-peter-barrett/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190929T110000
DTEND;TZID=America/New_York:20190929T133000
DTSTAMP:20260430T092538
CREATED:20190806T215526Z
LAST-MODIFIED:20190806T215526Z
UID:1605-1569754800-1569763800@hillsdalegeneralstore.com
SUMMARY:Savory & Sweet Soufflé\, with Lou Jones
DESCRIPTION:Soufflé is an intimidating dish\, and one which doesn’t usually make the short list when planning a dinner party at home. No more fear! We think it’s time to step up to the challenge and create savory and sweet souffles when entertaining. Like most things in life\, one just needs to know the little tricks to success for this truly impressive and delicious starter or dessert. In this demonstration class Lou Jones will share his expertise for creating perfect examples of savory and sweet souffles\, complete with all the accompaniments. \n\nMenu to include:\n\nCheese and caramelized onion soufflé\nLight salad with walnut oil vinaigrette\nSoufflé Grand Marnier\, Suzette style\, served with Suzette sauce\, orange suprêmes and candied zest\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 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/savory-sweet-souffle-with-lou-jones/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190928T110000
DTEND;TZID=America/New_York:20190928T133000
DTSTAMP:20260430T092538
CREATED:20190806T215813Z
LAST-MODIFIED:20190806T215813Z
UID:1608-1569668400-1569677400@hillsdalegeneralstore.com
SUMMARY:Italian Comfort Food\, with Chad Robertson
DESCRIPTION:Chad Robertson will teach an approach to Italian comfort food that runs contrary to the myth that Italian dishes involve long lists of ingredients and complicated steps. There is a subtle sophistication that comes with simplicity\, and the Italians understand this better than almost anyone. In this class\, Chad will share how salt and fat elevate food as he teaches students to make two main courses: One that is sweet\, but not saccharine\, the other that is spicy\, but not loud. \nChad’s delectable Porchetta will have roasted pumpkin wedges with crushed hazelnuts. Then\, Chad’s Italian lamb chops in a vaguely spicy tomato sauce will be prepared on the stovetop. You will want to repeat both of these dishes over and over again at home. Finally\, Chad’s fried pizza is beyond delicious – perfect as an appetizer or a stand-alone snack in midafternoon. \nClass menu to include:\n\nPorchetta with roasted pumpkin and hazelnuts\nLamb chops with somewhat spicy tomato sauce\nFried pizza\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. Chad’s website\, Elementi Foods\, describes his private chef work and style of cooking. \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-comfort-food-with-chad-robertson/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190922T110000
DTEND;TZID=America/New_York:20190922T133000
DTSTAMP:20260430T092538
CREATED:20190628T122153Z
LAST-MODIFIED:20190628T122153Z
UID:1564-1569150000-1569159000@hillsdalegeneralstore.com
SUMMARY:Global Waffles & Pancakes\, a Trip Around the World with Olivia Krywucki
DESCRIPTION:There are all sorts of foods that qualify as pancakes and waffles\, most of which Americans don’t readily think of when hearing those words. Of course\, we all know (and love) traditional American pancakes and waffles\, but Olivia will take this topic beyond the familiar to explore a world that’s both savory and sweet. Pancakes come in all sorts and we’ll make ‘em all – Crêpes\, Dutch baby (German) pancakes\, Swedish pancakes\, latkes (potato pancakes)\, and Asian scallion pancakes. Then we’ll dive into the world of waffles. Included in this demonstration class will be Norwegian potato waffles and savory waffles. \nGuests will learn the versatility of pancakes and waffles and their cultural history – East to West\, Savory to Sweet\, Breakfast to Dinner! Join us in this Hudson Valley-Berkshires cooking class for a unique exploration Waffles & Pancakes from around the world. Afterwards you’ll enjoy the delicious results and we will discuss your favorites as we eat. \nThis is not your mother’s Pancake & Waffle class! \nMenu to include:\n– Crepes: savory and sweet \n– Dutch Baby \n– Swedish Pancakes \n– Latkes \n– Scallion Pancakes \n– Norwegian Potato Waffles \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 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. 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/global-waffles-pancakes-a-trip-around-the-world-with-olivia-krywucki/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190915T110000
DTEND;TZID=America/New_York:20190915T133000
DTSTAMP:20260430T092538
CREATED:20190702T151616Z
LAST-MODIFIED:20190808T200237Z
UID:1570-1568545200-1568554200@hillsdalegeneralstore.com
SUMMARY:Simple Sheet Pan Dinners for Busy People\, with Marti Wolfson
DESCRIPTION:Busy people need simple and delicious meals that are easy to prepare. This hands-on class delivers. Join Marti Wolfson as we use different combinations of herbs\, spices\, and vegetables paired with various proteins to complete FOUR different sheet pan dinners that will become your weekly go-to recipes. The class will focus on seasonal produce that can be substituted throughout the year. You might even be inspired to entertain using these recipes. We will sit down together and enjoy a delicious lunch after the class. \nMenu to include:\n– Za’atar Chicken with Potatoes\, Olives\, and Crispy Kale \n– Salmon with Roasted Balsamic Tomatoes and Fennel \n– Honey Glazed Tofu with Broccoli and Squash \n– Black Bean Tostados \nThis hands-on class is limited to 12 people. \nAbout Marti:\nMarti Wolfson has been an impassioned educator in the integrative health field for over 15 years. She brings a unique set of skills as a health-supportive chef and educator of Nutrition and Functional Medicine. Marti has a degree in Exercise Physiology and Dance from Skidmore College and a master’s degree in Human Nutrition and Functional Medicine from the University of Western States. She is a graduate of The Natural Gourmet Institute where she currently teaches in the public program. She is on faculty at Maryland University of Integrative Health\, Integrative and Functional Nutrition Academy\, and The Center for Mind Body Medicine. \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/simple-sheet-pan-dinners-for-busy-people-with-marti-wolfson/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190907T140000
DTEND;TZID=America/New_York:20190907T163000
DTSTAMP:20260430T092538
CREATED:20190628T121603Z
LAST-MODIFIED:20190628T121603Z
UID:1562-1567864800-1567873800@hillsdalegeneralstore.com
SUMMARY:Pâte à Choux Baking Workshop\, with Tess Kelly
DESCRIPTION:Pâte à Choux is a staple of classical French baking and a delicious and essential addition to the repertory of any baker interested in traditional French techniques. In this workshop Tess Kelly will share the secrets of both sweet and savory recipes that can be made using this classic dough. This is a hands-on class where you will be working with Tess to create éclairs\, profiteroles\, and savory gougères. Students will be tasting their creations and may also take home what they make. \nJoin Tess in our Hudson Valley-Berkshire kitchen for this special “baking tour” to Paris! \nThis hands-on workshop it open 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 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/pate-a-choux-baking-workshop-with-tess-kelly/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190825T110000
DTEND;TZID=America/New_York:20190825T133000
DTSTAMP:20260430T092538
CREATED:20190628T121316Z
LAST-MODIFIED:20190628T224149Z
UID:1560-1566730800-1566739800@hillsdalegeneralstore.com
SUMMARY:Tomatoes! With Miriam Rubin
DESCRIPTION:Join cookbook author and avid gardener Miriam Rubin for a celebration of tomatoes – perfectly timed as late summer turns toward harvest. In this demonstration class Miriam will share recipes that celebrate the glory of the tomato\, from the sublimely simple tomato sandwich\, to salads and tarts\, students will learn the versatility of this savory fruit and be inspired to take advantage of it as peak season approaches. We are excited that Miriam has recently settled in our neck of the woods and welcome her into our Hudson Valley – Berkshire kitchen to teach a topic that she literally wrote the book on. \nAs with most of our cooking classes\, students will enjoy lunch with the chef following class\, and this one promises to be very tasty indeed. Hip-hip-hooray for TOMATOES! \nMenu to include:\n– Tomato Sandwiches \n– Heirloom Tomato and Pimiento Cheese Tart \n– Tomato and Peach Salad \n– Ginger Tomatoes \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. \nMiriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania. The garden is planted with about 14 different tomato varieties. \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. \n 
URL:https://hillsdalegeneralstore.com/event/tomatoes-with-miriam-rubin/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190817T110000
DTEND;TZID=America/New_York:20190817T133000
DTSTAMP:20260430T092538
CREATED:20190418T141015Z
LAST-MODIFIED:20190418T141015Z
UID:1502-1566039600-1566048600@hillsdalegeneralstore.com
SUMMARY:Traditional Chile Rellenos\, with Kathleen Hallinan Mueller
DESCRIPTION:Chile rellenos literally means ‘stuffed chile’ and can be filled with so many wonderful things! In this class you will learn how to make delicious chile rellenos by hand using queso Oaxaca and local farm produce. Kathleen will demonstrate how to create the perfect salsa using toasted chiles and tomatoes to enhance the rellenos. A refreshing jicama\, avocado\, lime salad will be created to balance out your plate and Iced Horchata\, a drink made of ground rice and Mexican cinnamon\, will finish our meal. \nJoin Mexican food and salsa expert Kathleen Hallinan Mueller in our beautiful Hudson Valley-Berkshires teaching kitchen where the rich and layered flavors of authentic Chile Rellenos will come alive! \nMenu to include:\nChile Rellenos- made with poblano chiles\, queso Oaxaca\, and tomato chile sauce \nChopped jicama\, cilantro\, avocado and lime salad \nTraditional Salsa \nMexican Iced Horchata \nThis class is limited to 12 people. \nAbout Kathleen Hallinan Mueller:\nKathleen\, the founder and owner of Sabor de Salsita\, a small local salsa business. She lives mostly in the Hudson Valley but travels to and from Mexico for months at a time. While living in Mexico in 2017 with her aunt in Guadalajara\, Kathleen traveled to many states and small villages where she was continually inspired by the craftsmanship of handmade goods and the food that differed from place to place. She cooked extensively with her Mexican raised aunt and always is partaking in cooking classes or kitchens on her travels. Being apart of the kitchen in Mexico is the best place to be. \nHer passion for authentic Mexican food stems from the flavors that surrounded her throughout her childhood growing up in a predominantly Latino town in Northern California. Her passion for food and connecting to people has been her inspiration to start a salsa company based here in the Hudson Valley. Sourcing the best ingredients and using as much local produce as possible\, each jar of salsa is made by hand in the traditional way she learned from her family\, friends\, and home chefs in Mexico. \nKathleen hopes to share her enthusiasm for authentic Mexican cuisine and the flavors of Mexico that are carried through in these recipes. \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/traditional-chile-rellenos-with-kathleen-hallinan-mueller/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190816T180000
DTEND;TZID=America/New_York:20190816T203000
DTSTAMP:20260430T092538
CREATED:20190702T151919Z
LAST-MODIFIED:20190702T151919Z
UID:1574-1565978400-1565987400@hillsdalegeneralstore.com
SUMMARY:Friday Night Supper Club\, with Katharine Kinsolving
DESCRIPTION:Join us at our Friday Night Supper Club\, where we celebrate great food\, both in the making and in the eating. Limited to just 8 people\, this event will take place in our upstairs kitchen and dining room right here in the Hudson Valley-Berkshires. Come and participate in a brief cooking class before dinner\, which you will have helped prepare! There will be nibbles to sate your hunger as Katharine Kinsolving works with you to create her delicious dishes. \nThis month’s offering features a summer menu that is easy to make and truly yummy to eat. You’ll sip some prosecco as we prepare the meal together\, then all sit down in the dining room to enjoy the meal which will be paired with a crisp summer wine. \nMenu will include:\n\nRoasted red pepper boats\nMonkfish on rosemary skewers with Prosciutto and Ciabatta\nRoman Lentil Salad with Mint and Shallots\nLemon Almond Roulade with Raspberries\n\nThis part hands-on\, part demonstration class and dinner is limited to just eight guests. A selected wine will be offered with dinner. \nAbout Katharine:\nKaty Kinsolving has been teaching cooking in Europe and the United States for over a decade. She is co-author of Essential Flavors(Viking 1994)\, and writes about sensible\, delicious eating in her blog\, Good Food Naturally. She is a blue-ribbon graduate of Peter Kump’s New York Cooking School (now the Institute of Culinary Education) and holds a certificate in health counselling from the Institute for Integrative Nutrition. Katy has worked in special events\, food public relations and in the test kitchens of major American food publications. She is active in conservation and sustainability issues in her community. Katy has lived and eaten all over the world and raised two boys who eat (almost) anything. \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/friday-night-supper-club-with-katharine-kinsolving/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190811T110000
DTEND;TZID=America/New_York:20190811T133000
DTSTAMP:20260430T092538
CREATED:20190529T101424Z
LAST-MODIFIED:20190529T101424Z
UID:1538-1565521200-1565530200@hillsdalegeneralstore.com
SUMMARY:Hands-on Knife Skills + Summer Grilling\, with Wayne Homsi
DESCRIPTION:Mastering the technique of knife skills not only makes cooking easier and safer\, it also makes the process more enjoyable. In this HANDS-ON class\, students will be taught by the highly skilled Wayne Homsi on the various techniques of knife skills. The key is not only understanding how to use knives\, but which knives are meant for specific purposes. All will be made crystal clear in this essential class. Together we’ll slice\, dice and chop away\, creating a perfect summer menu while following Wayne’s delicious recipes. Then our chef will take us out to the patio to grill a few key ingredients to complete our meal. We’ll sit down together to enjoy the truly delicious lunch that we made. \nJoin us in our Hudson Valley – Berkshires kitchen and grilling patio for this informative and yummy summer class! \nMenu to include:\n\nGazpacho\nTomato & mozzarella bruschetta with grilled bread\nGrilled corn slaw with lime dressing\nMoroccan spiced Couscous with grilled vegetables\nShaved fennel\, orange and radish salad\, citrus vinaigrette\n\nThis hands-on class is limited to 10 people. \nAbout Wayne Homsi:\nChef Wayne Homsi graduating with honors from the Culinary Institute of America in Hyde Park\, NY and went on to work at the Waldorf Astoria Hotel on Park Avenue in New York City. He quickly rose through the ranks to become the youngest sous chef in the history of the Waldorf and was ultimately recruited to work at some of New York’s best restaurants\, including\, Peacock Alley\, Artisanal Fromagerie and Picholine. \nWanting to continue developing his craft\, Chef Wayne sought out opportunities to train with and work in the kitchens of many esteemed chefs including Laurant Gras\, Eric Ripert\, Laurant Manrique\, Daniel Boulud\, Terrance Brennen\, Gray Kunz\, John Doherty and Jeroen Van den Bos. \nIn 2002\, Wayne became the Executive Chef and Partner at the highly regarded Il Barilotto Restaurant and Wine Bar located in the beautiful Hudson Valley. Today Wayne owns and operates Casual Elegance Catering here in the Hudson Valley. At Casual Elegance he combines classic techniques with the freshest local ingredients to design menus around the bounty of products that the Hudson Valley offers. \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/hands-on-knife-skills-summer-grilling-with-wayne-homsi/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190810T110000
DTEND;TZID=America/New_York:20190810T133000
DTSTAMP:20260430T092538
CREATED:20190628T120740Z
LAST-MODIFIED:20190628T224236Z
UID:1556-1565434800-1565443800@hillsdalegeneralstore.com
SUMMARY:Chilled & Grilled\, a Summer Menu with Ronna Welsh
DESCRIPTION:Join cookbook author and chef Ronna Welsh for this demonstration cooking/grilling class highlighting some of her favorite ways to prepare food for summer: a cold soup\, made with height of season ingredients and the simplest of tools\, a crunchy\, filling salad using the rind leftover from that same soup\, and juicy meatballs of assertively seasoned and tender ground lamb to up your grill game. \nYou’ll love Ronna’s spectrum of flavors and chef’s secrets as she demonstrates these delectable dishes in our Hudson Valley – Berkshire kitchen and grilling patio. After the class you will enjoy lunch with Ronna\, a meal that you will want to make again for your family and friends this summer. \nMenu to Include:\n– Watermelon and Fresh Tomato Soup \n– Pickled Watermelon Rind Salad with Salami and Feta \n– Spiced Lamb Meatballs\, on the Grill \nThis demonstration class is limited to 12 people. \nAbout Ronna Welsh:\nRonna is the founder and chef of Purple Kale Kitchenworks\, a vibrant\, decade-old culinary studio near the waterfront in Sunset Park\, Brooklyn. In total\, she has spent over 20 years in the culinary industry as executive chef\, pastry chef\, and consulting chef in a host of quirky\, beloved New York City restaurants\, and also abroad\, in France\, Spain\, Greece\, and Sicily\, in restaurants and pastry shops\, on farms\, and in private homes. She is also author of The Nimble Cook. \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/chilled-grilled-a-summer-menu-with-ronna-walsh/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190714T110000
DTEND;TZID=America/New_York:20190714T133000
DTSTAMP:20260430T092538
CREATED:20190418T140718Z
LAST-MODIFIED:20190418T140718Z
UID:1499-1563102000-1563111000@hillsdalegeneralstore.com
SUMMARY:Grilling with Middle Eastern Flavors\, with Marti Wolfson
DESCRIPTION:Middle Eastern cuisine stands out with its bold use of spices and herbs\, such as mint\, sumac\, aleppo pepper\, and zaatar. The use of these flavors create the perfect compliment to warm weather and summertime grilling. Join Marti Wolfson\, Culinary Nutritionist\, in our kitchen courtyard as she shares essential techniques for summer flavors on the grill. You’ll be inspired to expand your summertime menus using delicious Middle Eastern flavors. This class* will be a combination of hands on and demonstration. Students will have the option to grill or participate in other cooking techniques. \n(*class is gluten-free) \nMENU:\n\nLamb Kabobs with Yogurt Tahini Sauce (dairy free option)\nZaatar Chicken\nToasted Quinoa with Corn\, Pepper\, and Zucchini Succotash\nFattoush Salad with Grilled Halloumi (dairy free option)\n\nThis combination hands-on and demonstration class is limited to 12 people. \nABOUT MARTI:\nMarti Wolfson has been an impassioned educator in the integrative health field for over 15 years. She brings a unique set of skills as a health-supportive chef and educator of Nutrition and Functional Medicine. Marti has a degree in Exercise Physiology and Dance from Skidmore College and a Master’s degree in Human Nutrition and Functional Medicine from the University of Western States. She is a graduate of The Natural Gourmet Institute where she currently teaches in the public program. She is on faculty at Maryland University of Integrative Health\, Integrative and Functional Nutrition Academy\, and The Center for Mind Body Medicine. \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/grilling-with-middle-eastern-flavors-with-marti-wolfson-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190713T110000
DTEND;TZID=America/New_York:20190713T133000
DTSTAMP:20260430T092538
CREATED:20190418T140337Z
LAST-MODIFIED:20190504T095357Z
UID:1494-1563015600-1563024600@hillsdalegeneralstore.com
SUMMARY:Oaxacan Feast with Red Mole\, with Kathleen Hallinan Mueller of Salsita
DESCRIPTION:Oaxaca is famous for its Mole and in this demonstration class you’ll learn to make a rich and authentic Red Mole that will accompany our grilled lunch. Kathleen learned these recipes from her Mexican aunt and has studied extensively in Mexico the secrets of various reginal cuisines there. She is an expert on the endless array of chiles and how their varying flavors can be used to enhance authentic Mexican food. Students will learn how to properly roast chiles by hand and combine the many ingredients in preparing mole for our meal. Besides sharing how to make Mole\, Kathleen will teach how to prepare handmade tortillas\, cook Mexican rice in rich\, homemade chicken stock\, and also how to make a delicious\, homemade and authentic salsa. Then we will go outside to grill our chicken on the patio. \nOaxaca is a beautiful state in Mexico where unique\, warm flavors add depth and intensity to local dishes.In this class\, Kathleen will share the traditional methods for cooking these dishes and the stories behind them. Come join us in our Hudson Valley – Berkshire teaching kitchen for this inspiring class\, plus an authentic Oaxacan feast! \nMenu to include:\n– Red Mole made with Chile Peppers\, Seeds\, Spices & more \n– Chicken grilled on our patio \n– Handmade Corn Tortillas \n– Mexican Rice with homemade Chicken Stock \n– Traditional Salsa \n– Agua de Jamaica- Hibiscus Water \nThis class is limited to 12 people. \nAbout Kathleen Hallinan Mueller:\nKathleen\, the founder and owner of Sabor de Salsita\, a small local salsa business. She lives mostly in the Hudson Valley but travels to and from Mexico for months at a time. While living in Mexico in 2017 with her aunt in Guadalajara\, Kathleen traveled to many states and small villages where she was continually inspired by the craftsmanship of handmade goods and the food that differed from place to place. She cooked extensively with her Mexican raised aunt and always is partaking in cooking classes or kitchens on her travels. Being apart of the kitchen in Mexico is the best place to be. \nHer passion for authentic Mexican food stems from the flavors that surrounded her throughout her childhood growing up in a predominantly Latino town in Northern California. Her passion for food and connecting to people has been her inspiration to start a salsa company based here in the Hudson Valley. Sourcing the best ingredients and using as much local produce as possible\, each jar of salsa is made by hand in the traditional way she learned from her family\, friends\, and home chefs in Mexico. \nKathleen hopes to share her enthusiasm for authentic Mexican cuisine and the flavors of Mexico that are carried through in these recipes. \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/oaxacan-feast-with-red-mole-with-kathleen-hallinan-mueller-of-salsito/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190706T110000
DTEND;TZID=America/New_York:20190706T133000
DTSTAMP:20260430T092538
CREATED:20190418T135813Z
LAST-MODIFIED:20200721T163319Z
UID:1490-1562410800-1562419800@hillsdalegeneralstore.com
SUMMARY:The World of Waffles & Pancakes\, with Olivia Krywucki
DESCRIPTION:There are all sorts of foods that qualify as pancakes and waffles\, most of which Americans don’t readily think of when hearing those words. Of course\, we have traditional (and delicious) American pancakes and waffles which we will make in class\, but Olivia will take this topic beyond the familiar to explore a whole world that’s both savory and sweet. Pancakes come in all sorts and we’ll make ‘em all — Crêpes\, Dutch baby (German) pancakes\, Swedish pancakes\, latkes (potato pancakes)\, and Asian scallion pancakes. Then we’ll dive deep into the world of waffles. Included in this demonstration class will be authentic Belgian waffles (that traditionally serve more as a snack food than a breakfast food)\, waffles & ice cream\, Norwegian potato waffles and savory waffles. \nGuests will learn the versatility of pancakes and waffles and their cultural history – East to West\, Savory to Sweet\, Breakfast to Dinner! Join us in this Hudson Valley – Berkshires cooking class for a unique exploration of international Waffles and Pancakes. Afterwards you’ll enjoy the delicious results with the instructor. \nMenu to include:\nCrepes: savory and sweet \nDutch Baby \nSwedish Pancakes \nLatkes \nScallion Pancakes \nBelgian Waffles \nWaffles & Ice Cream \nNorwegian Potato Waffles \nButtermilk Sweet and Savory Waffles \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! 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\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/the-world-of-waffles-pancakes-with-olivia-krywucki/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190621T180000
DTEND;TZID=America/New_York:20190621T203000
DTSTAMP:20260430T092538
CREATED:20190418T141802Z
LAST-MODIFIED:20190418T141802Z
UID:1506-1561140000-1561149000@hillsdalegeneralstore.com
SUMMARY:Friday Night Supper Club\, with Katherine Kinsolving
DESCRIPTION:Join us in our first Friday Night Supper Club\, where we celebrate great food\, both in the making and in the eating. Limited to just 6 people\, this event will take place in our upstairs kitchen and dining room right here in the Hudson Valley-Berkshires. Come and participate in a brief cooking class before dinner\, which you will have helped prepare! There will be nibbles to sate your hunger as Katherine Kinsolving works with you to create these yummy dishes. \nThis month’s offering features the technique of cooking in parchment\, which is fast and fun once you know how. Who doesn’t love to open a special parcel made just for them at dinner? Once mastered\, cooking en papillotte can be used for a variety of different dishes for dinner parties or quick weeknight suppers. \nMenu will include:\nMixed mezze – a tempting array of bite size morsels to keep hunger at bay\, while you help prepare the following… \n–	Fresh Market Fish en papillotte\, Provençal \n–	Potatoes Abruzzi \n–	Fresh Market Salad with the perfect dressing \n–	Chocolate lava cakes with raspberries \nThis part hands-on\, part demonstration class and dinner is limited to just six guests. \nA selected wine will be offered with dinner. \nAbout Katy:\nKaty Kinsolving has been teaching cooking in Europe and the United States for over a decade. She is co-author of Essential Flavors(Viking 1994)\, and writes about sensible\, delicious eating in her blog\, Good Food Naturally. She is a blue-ribbon graduate of Peter Kump’s New York Cooking School (now the Institute of Culinary Education) and holds a certificate in health counselling from the Institute for Integrative Nutrition. Katy has worked in special events\, food public relations and in the test kitchens of major American food publications. She is active in conservation and sustainability issues in her community. Katy has lived and eaten all over the world and raised two boys who eat (almost) anything. \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/friday-night-supper-club-with-katherine-kinsolving/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190616T110000
DTEND;TZID=America/New_York:20190616T133000
DTSTAMP:20260430T092538
CREATED:20190418T135407Z
LAST-MODIFIED:20190418T135407Z
UID:1485-1560682800-1560691800@hillsdalegeneralstore.com
SUMMARY:Pie + Picnic\, with Olivia Krywucki
DESCRIPTION:Just in time for Summer\, Olivia Krywucki will teach a demonstration class featuring pies (savory and sweet) plus the perfect accompaniments for the ultimate picnic. In this class you will learn the fundamentals of making the flakiest\, most reliable\, undeniably delicious and beautiful-to-look-at pie crust. That technique will go into a deep-dish pie\, plus savory and sweet hand pies that Olivia will create for our feast. The hand pies will be the centerpieces of our picnic lunch\, along with three summery salads. Included in the class will be a recipe for a quick and delicious vinaigrette that you can depend on. Besides the deep-dish apple pie\, Olivia will create blueberry hand pies\, chocolate chip cookies and Strawberry Fool – all perfect picnic fare \nYou’ll leave our beautiful Hudson Valley – Berkshire cooking class with a deep understanding of pies\, plus the inspiration to create your own perfect picnic\, whether it be at Tanglewood\, or a summer celebration in your own garden. \nMenu to include:\nBeef & Onion Hand Pie \nCorn Jalapeno Salad \nPotato Salad \nArugula Salad with the perfect Vinaigrette \nDeep Dish Apple Pie \nBlueberry Hand Pie \nThe BEST Chocolate Chip Cookies \nStrawberry Mason Jar Fool \nThis demonstration class is limited to 12 people. \nAbout Olivia:\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/pie-picnic-with-olivia-krywucki/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190615T110000
DTEND;TZID=America/New_York:20190615T133000
DTSTAMP:20260430T092538
CREATED:20190309T124642Z
LAST-MODIFIED:20190309T124642Z
UID:1430-1560596400-1560605400@hillsdalegeneralstore.com
SUMMARY:Falafel! With Serge Madikians
DESCRIPTION:Falafel is that delectable and much-loved Middle Eastern street food that creates true craving once you tasted it. Serge Madikians is famous for his falafel which is among the most popular appetizers at his restaurant Serevan\, nearby our teaching kitchens in the Hudson Valley-Berkshires area (though traditionally it makes an entire meal). \nAttendees will participate in the making of chickpea falafel balls\, hummus\, labneh — yogurt sauce\, and tahini sauce. These elements will be loaded into freshly baked pita bread\, whichwill be rolled out by the attendees and baked right before your eyes. The ubiquitous yogurt and mint drink enjoyed throughout the eastern Mediterranean will be part of this informative and oh-so-yummy class. \nThis hands-on class is limited to 10 people. \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. \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/falafel-with-serge-madikians-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190608T140000
DTEND;TZID=America/New_York:20190608T160000
DTSTAMP:20260430T092538
CREATED:20190418T134951Z
LAST-MODIFIED:20190418T134952Z
UID:1481-1560002400-1560009600@hillsdalegeneralstore.com
SUMMARY:Botanical Baking\, with Sarah Owens
DESCRIPTION:In this workshop\, 12 lucky guests learn how to incorporate the bounty of the seasons into home baking with James Beard award-winning author\, professional baker\, and horticulturist Sarah Owens. Students will learn what edible flowers (both foraged and cultivated) are in season and how to both decorate and preserve them for use on cakes and tarts. Sarah will demonstrate how to make and decorate a delightful and delicious rhubarb tart which will be enjoyed during the class. This beautiful tart will be made from local whole grains and wholesome ingredients. \nPlease join Sarah Owens in our Hudson Valley-Berkshires kitchen for this inspiring class that links baking and horticulture in the most beautiful way! \nThis workshop is limited to 12 people. \nAbout Sara:\nSarah Owens is a New York City-based cookbook author\, baker\, professional horticulturist\, and culinary instructor. She was awarded a James Beard for her first book Sourdoughand released her second in 2017 titled Toast and Jam. Her much anticipated forthcoming title Heirloom: Time Honored Techniques\, Nourishing Traditions\, and Modern Recipeswill be released September 2019. Sarah believes strongly in the power of baking to foster community and social change; she is an advocate of sustainable agricultural practices to rebuild global grain sheds and believes stone milling can bring good bread back to the table. As a teacher of nourishing food traditions\, she travels globally to encourage an interest in fermentation and has helped establish a bakery in Tripoli\, Lebanon working with Syrian refugees as well as an annual Fermentation Summit in Oaxaca\, Mexico. Her business and workshop space is Ritual Fine Foods\, located at The Castle in Rockaway Beach\, NY where she teaches the alchemy and digestive benefits of natural leavening. \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/botanical-baking-with-sarah-owens/
CATEGORIES:Cooking Classes
END:VEVENT
END:VCALENDAR