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X-WR-CALDESC:Events for Hillsdale General Store
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190713T110000
DTEND;TZID=America/New_York:20190713T133000
DTSTAMP:20260430T121236
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:20260430T121236
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:20260430T121236
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:20260430T121236
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:20260430T121236
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:20260430T121236
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
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190608T110000
DTEND;TZID=America/New_York:20190608T120000
DTSTAMP:20260430T121236
CREATED:20190418T134601Z
LAST-MODIFIED:20190418T134601Z
UID:1477-1559991600-1559995200@hillsdalegeneralstore.com
SUMMARY:A Guide to Fresh Herbs\, with Sarah Owens
DESCRIPTION:Explore the many flavors and uses of fresh herbs from root to leaf with James Beard award-winning cookbook author Sarah Owens. Guests will receive tips on how to grow\, purchase\, store\, and use an array of fresh herbs from the herbaceous chervil to the woodsy sage. \nEach guest will go home with a jar of freshly made gremolata\, which they will taste in the class on Sarah’s famous sourdough bread. Sarah will also provide recipes to keep you herb-inspired throughout the season. \nThis one-hour class is limited to 25 people. \nAbout Sarah:\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/a-guide-to-fresh-herbs-with-sarah-owens/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190525T110000
DTEND;TZID=America/New_York:20190525T133000
DTSTAMP:20260430T121236
CREATED:20190214T115224Z
LAST-MODIFIED:20190214T115224Z
UID:1386-1558782000-1558791000@hillsdalegeneralstore.com
SUMMARY:Tacos! With Kevin Chassi
DESCRIPTION:Chef Kevin Chassi will demonstrate how to create flavorful meat and vegetarian tacos for your upcoming summer soirée. This taco class is mostly demonstration\, but will include the hands-onmaking of homemade tortillas\, using fresh masa harina. Chef Kevin will show how to prepare and cook carnitasusing local pork. While the meat is cooking slow and low\, students will learn how to make an additional vegetarian taco filling. The meaty tempeh and crisp cabbage create the foundation topped by a smoky yet zesty flavored sauce. Kevin will also share his favorite accoutrements for these two tacos. With summer around the corner\, now is the time to master your own taco night! \nBoth taco options will be served on a homemade corn tortilla made with fresh masa harina. They will be filled with seared and simmered carnitas. The vegetarian optionwill be fresh cabbage marinated with sesame oil and rice vinegarwith crispy soy tempeh.Two salsas will be made – one using chopped charred poblano peppers and tahini the other will be a salsa of yellow onion\, cilantro and lime. \nMenu to include:\n– Carnita tacos garnished with a fresh cilantro and onion salsa \n– Tempeh and fresh cabbage tacos garnished with a charred poblano and tahini sauce \nThis demonstration class with hands-on elements is limited to 12 people. \nAbout Kevin:\nKevin Chassi is a passionate\, young private chef living and working in the Berkshires and NYC. He received his fine dining culinary experience under the guidance of Chef Paul Pearson and Chef Annie Wayte at The White Hart Inn in Salisbury\, Connecticut. Kevin is committed to sourcing his food locally whenever possible. For two seasons\, Kevin worked at MX Morningstar Farm in Copake\, NY. In his time there he enriched himself as a Chef by learning to grow organic vegetables that he uses in his cooking. This season he continues to deepen his knowledge of growing food as the vegetable garden installation and maintenance manager for Penelope and Lloyd Master Gardeners. He is the culinary director for an ongoing retreat series led by dynamic relationships Guru\, Christine Goulding. \nKevin believes in a holistic approach to hospitality. He values creating a nourishing dining environment in which seasonal sustainable food is shared amongst friends and where emotional needs are satisfied through delicious food. We are exciting to have Kevin back at HGS Home Chef as he shares his Latino heritage in this special class. \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/tacos-with-kevin-chassi/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190518T110000
DTEND;TZID=America/New_York:20190518T133000
DTSTAMP:20260430T121236
CREATED:20190205T130640Z
LAST-MODIFIED:20190205T130640Z
UID:1367-1558177200-1558186200@hillsdalegeneralstore.com
SUMMARY:A Savory Brunch\, With Katy Kinsolving
DESCRIPTION:Maybe you have a houseful this weekend\, and don’t know what to do about brunch/lunch. Why not get a group of friends together for a brunch class featuring a new twist — potato waffles with a savory topping? These hearty and delicious waffles are easy to make at home\, once you know how\, and will be accompanied by the perfect seasonal salad plus a fruit medley. The meal will end with Katy’s scrumptious coffee cake.\nThis special class is limited to only eight people and will be taught in our upstairs kitchen. After the class you’ll enjoy brunch with Katy in our beautiful private dining room.\nMENU:\n– Potato waffles with smoked trout\n– Composed salad\n– Seasonal fruit medley\n– Rich and delicious coffee cake\nThis special class and dining experience is limited to only 8 people.\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/a-savory-brunch-with-katy-kinsolving/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190511T140000
DTEND;TZID=America/New_York:20190511T160000
DTSTAMP:20260430T121236
CREATED:20190224T180443Z
LAST-MODIFIED:20190224T180443Z
UID:1410-1557583200-1557590400@hillsdalegeneralstore.com
SUMMARY:Harnessing the Power of Fresh Herbs\, with Justin Chapple
DESCRIPTION:Join cookbook author Justin Chapple in our beautiful Hudson Valley-Berkshires area demo kitchen for this delicious and entertaining class\, as he demonstrates simple but wonderful recipes that harness the power of fresh summer herbs. Herbs are bountiful during late spring and throughout the summer. Justin will demonstrate how to transform basic\, everyday ingredients into extraordinary dishes using the fresh herbs that can be grown in your own back yard. You will walk away with brilliant tips for using fresh herbs at home as well as a menu that can easily be replicated at home. Each guest will enjoy a tasting of the dishes following the class. \nDishes to be made:\n– Olive Oil-and-Herb-Crushed Potato Salad \n– Herb-and-Bulgur Salad with Sunflower Seeds \n– Ricotta Gnocchi with Summer Herbs \n– Verjus-Poached Chicken in an Herb Garden \nThis demonstration class and tasting is limited to 25 people. \nThis event is part of a full day of collaborative festivities including classes on cooking with herbs next door at Tiny Hearts Flower Farm’s new workshop\, and the Open Day garden tours and rare plant sale at the garden of Margaret Roach in nearby Copake Falls\, NY.  \nAbout Justin:\nJustin Chapple is the Culinary Director-at-large of FOOD & WINE. He is the host of their video series\, Mad Genius\, for which he was nominated for a prestigious James Beard Award. Justin is the author of Just Cook It! (Houghton Mifflin Harcourt\, 2018) and Mad Genius Tips (Oxmoor House\, November 2016). Justin is a graduate of the French Culinary Institute in New York City\, and appears regularly on NBC’s Today Show. \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/harnessing-the-power-of-fresh-herbs-with-justin-chapple/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190511T110000
DTEND;TZID=America/New_York:20190511T133000
DTSTAMP:20260430T121236
CREATED:20190224T180745Z
LAST-MODIFIED:20190224T180745Z
UID:1414-1557572400-1557581400@hillsdalegeneralstore.com
SUMMARY:Cooking with Herbs\, with Alexandra Stafford
DESCRIPTION:Fresh herbs are the enhancers\, and sometimes the foundation\, of countless flavor-packed recipes. But how does one use them to best effect and what do they actually bring to the table? Alexandra Stafford – cookbook author\, popular blogger at Alexandra’s Kitchen and HGS Home Chef instructor – will answer these questions while creating dishes that beautifully illustrate the impact of fresh garden herbs. A full lunch will follow the class in our beautiful demo kitchen in Hillsdale\, in the Hudson Valley-Berkshires. \nWith spring here and summer just around the corner it’s time to think about planting herbs and using them in your warm-weather dishes. In this class Alexandra will demonstrate the joy of herbs and how they can be used for maximum effect in dishes you will love to create in your own kitchen. \nMenu will include:\n\nCauliflower Steaks with Caper-Herb Salsa\nFattoush Salad\nVietnamese Rice Noodle Salad\nFalafel with Tahini Sauce\n\nThis Demonstration class limited to 12 people. \nNote: This event is part of a full day of collaborative festivities including classes on cooking with herbs next door at Tiny Hearts Flower Farm’s new workshop\, and the Open Day garden tours and rare plant sale at the garden of Margaret Roach in nearby Copake Falls\, NY. \n \nAbout Alexandra Stafford:\nAli Stafford\, author of the hit food blog “Alexandra’sKitchen”(www.alexandracooks.com)\, grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely guarded family secret. When her website began to grow in popularity\, readers began asking how to make the bread they’d heard so much about. Alexandra’s mother acquiesced\, and the recipe got shared\, and has since inspired many who had deemed bread-baking an impossibility to give it a try\, and their results have exceeded expectations. It all led to Ali’s recent cookbook\, “Bread Toast Crumb\,” praised by the world’s top-selling baking-book authors including Dorie Greenspan and David Lebovitz. Ali is also a columnist for Food52.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 7 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/cooking-with-herbs-with-alexandra-stafford/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190511T100000
DTEND;TZID=America/New_York:20190511T113000
DTSTAMP:20260430T121236
CREATED:20190228T200531Z
LAST-MODIFIED:20190228T200644Z
UID:1418-1557568800-1557574200@hillsdalegeneralstore.com
SUMMARY:Easy Mushroom Growing Indoors & Out: Catskill Fungi's John Michelotti
DESCRIPTION:In this slide talk followed by hands-on doing\, learn how to grow edible and medicinal mushrooms outside and inside your home. Find out how fungi can be companion plantings to help your other plants thrive while they grow delicious mushrooms. \nCatskill Fungi founder and mushroom expert John Michelotti will review some of the easy ways to integrate fungi with your landscape before teaching you how you can grow mushrooms inside\, too. At the hands-on portion of this workshop\, you will make your own oyster mushroom grow kit to take home\, along with instructions on how to care for it and grow more mushrooms. \nNote: This event is part of a full day of collaborative festivities including classes on cooking with herbs\, plus flower growing and arrranging next door at Tiny Hearts Flower Farm’s new workshop\, mushroom growing class and a mushroom walk\, and the Open Day garden tours and rare plant sale at the garden of Margaret Roach in nearby Copake Falls\, NY. John will also be leading a 2 PM mushroom walk in nearby Copake Falls\, NY. \nAbout John Michelotti\nCatskill Fungi produces high quality triple-extracted health tinctures from fungi that are wild-crafted or grown on their family farm. The Catskill Fungi consulting branch incorporates edible and medicinal mushroom cultivation into residential landscape design. John also enjoys sharing his love of mushrooms on guided mushroom walks\, through cultivation workshops\, and through mushroom-inspired art. \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/easy-mushroom-growing-indoors-out-catskill-fungis-john-michelotti/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190504T143000
DTEND;TZID=America/New_York:20190504T163000
DTSTAMP:20260430T121236
CREATED:20190214T120041Z
LAST-MODIFIED:20190214T120041Z
UID:1389-1556980200-1556987400@hillsdalegeneralstore.com
SUMMARY:Pickles! with Marisa McClellan of Food in Jars
DESCRIPTION:Are you a pickle lover who’s been looking to start making your own crunchy dill spears? Join cookbook author and food blogger Marisa McClellan for a hands-on class in which she’ll show you three techniques for pickling. You’ll learn to make preserved pickled onions (so good on a burger)\, quick pickled radish slices (perfect for taco night)\, and fermented Kosher dill pickles (just like you used to get at the corner deli). Marisa has taught canning and preserving for nearly a decade and loves to share her knowledge and experience with new and experienced canners alike. Each student will leave with a jar of one of the items made in the class. \nThis demonstration class is limited to 12 people. \nAbout Marisa:\nMarisa McClellan is a cookbook author\, canning instructor\, and is the voice behind the much-followed website Food in Jars. She is the author of Food in Jars (Running Press 2012)\, Preserving by the Pint (Running Press 2014)\, Naturally Sweet Food in Jars (Running Press 2016) and The Food in Jars Kitchen (Running Press 2019). Marisa’s writing has appeared on The Food Network\, Saveur’s website\, Table Matters\, and in Food 52’s Small Batch series. Born in Los Angeles and raised in Portland\, Oregon\, Marisa resides in Philadelphia where she captures seasonal flavors\, in jars! \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/pickles-with-marisa-mcclellan-of-food-in-jars/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190504T110000
DTEND;TZID=America/New_York:20190504T130000
DTSTAMP:20260430T121236
CREATED:20190214T120613Z
LAST-MODIFIED:20190214T120613Z
UID:1393-1556967600-1556974800@hillsdalegeneralstore.com
SUMMARY:Preserves & Canning\, with Marisa McClellan of Food in Jars
DESCRIPTION:Want to learn how to safely and easily can your own jams\, and preserves? Join cookbook author and food blogger Marisa McClellan for this fun and informative class. Marisa will show you how to make batches of low sugar Strawberry Vanilla Jam and Spiced Applesauce\, techniques that can be used in many kinds of preserves. She’ll also demonstrate how to use the boiling water bath method for safe\, shelf-stable preservation. Marisa has taught canning and preserving for nearly a decade and loves to share her knowledge and experience with new and experienced canners alike. Each student will leave with a jar to enjoy at home! \nThis demonstration class is limited to 12 people. \nAbout Marisa: \nMarisa McClellan is a cookbook author\, canning instructor\, and is the voice behind the much-followed website Food in Jars. She is the author of Food in Jars (Running Press 2012)\, Preserving by the Pint (Running Press 2014)\, Naturally Sweet Food in Jars (Running Press 2016) and The Food in Jars Kitchen (Running Press 2019). Marisa’s writing has appeared on The Food Network\, Saveur’s website\, Table Matters\, and in Food 52’s Small Batch series. Born in Los Angeles and raised in Portland\, Oregon\, Marisa resides in Philadelphia where she captures seasonal flavors\, in jars! \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/preserves-canning-with-marisa-mcclellan-of-food-in-jars/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190427T110000
DTEND;TZID=America/New_York:20190427T133000
DTSTAMP:20260430T121236
CREATED:20190214T121340Z
LAST-MODIFIED:20190214T121340Z
UID:1397-1556362800-1556371800@hillsdalegeneralstore.com
SUMMARY:Hands-On Tamale Workshop\, with Kevin Chassi
DESCRIPTION:Enjoy this unique experience of creating authentic Mexican street food under the guidance of chef Kevin Chassi. Guests will be guided through every step of the process of making tamales\, from the preparation of the masa\, to properly seasoning and cooking the meat filling. The dish will come together when you wrap soaked corn husks around the filling and steam until cooked. Tamales are a fantastic dish to prepare ahead for weekday dinners (they freeze beautifully)\, plus it’s a festive way to entertain large or small gatherings. \nMenu:\n– Braised chicken tamales made with freshly ground masa (and local pastured chicken) \n– Pickled red onions \nThe tamales will be made with fresh masa prepared with lard and homemade chicken stock\, They will be filled with richly spiced and braised chicken filling\, finished with fresh herbsand wrapped with soaked corn husks. \nAbout Kevin:\nKevin Chassi is a passionate\, young private chef living and working in the Berkshires and NYC. He received his fine dining culinary experience under the guidance of Chef Paul Pearson and Chef Annie Wayte at The White Hart Inn in Salisbury\, Connecticut. Kevin is committed to sourcing his food locally whenever possible. For two seasons\, Kevin worked at MX Morningstar Farm in Copake\, NY. In his time there he enriched himself as a Chef by learning to grow organic vegetables that he uses in his cooking. This season he continues to deepen his knowledge of growing food as the vegetable garden installation and maintenance manager for Penelope and Lloyd Master Gardeners. He is the culinary director for an ongoing retreat series led by dynamic relationships Guru\, Christine Goulding. \nKevin believes in a holistic approach to hospitality. He values creating a nourishing dining environment in which seasonal sustainable food is shared amongst friends and where emotional needs are satisfied through delicious food. \nWe are exciting to have Kevin back at HGS Home Chef as he shares his Latino heritage in this special class. \nThis hands-on 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/hands-on-tamale-workshop-with-kevin-chassi/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190414T110000
DTEND;TZID=America/New_York:20190414T133000
DTSTAMP:20260430T121237
CREATED:20190214T122010Z
LAST-MODIFIED:20190214T122010Z
UID:1401-1555239600-1555248600@hillsdalegeneralstore.com
SUMMARY:Fabulous Gluten-Free Mains + Dessert\, with Katy Kinsolving
DESCRIPTION:Join Katy Kinsolving to explore three fabulous suppers and a show stopping dessert that all happen to be gluten free. Whether or not you are giving up wheat\, these easy and delicious meals will jazz up your weeknight repertoire. And who doesn’t need a fabulous almond-lemon-curd-whipped cream dessert up their sleeve? Join Katy Kinsolving for this demonstration class followed by a delicious lunch\, whether you are gluten free or not! \nMENU:\n– Radicchio and mushroom gratin \n– Spritely Soba Noodles with pistachios and pumpkin \n– Main course winter salad featuring wild rice/radicchio and smoked duck \n– Almond/Lemon Roulade \nThis demonstration class is limited to 12 people. \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/fabulous-gluten-free-mains-dessert-with-katy-kinsolving/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190414T110000
DTEND;TZID=America/New_York:20190414T133000
DTSTAMP:20260430T121237
CREATED:20190205T131048Z
LAST-MODIFIED:20190219T141854Z
UID:1370-1555239600-1555248600@hillsdalegeneralstore.com
SUMMARY:Savory South Indian Coconut Cookery\, with Atina Foods
DESCRIPTION:Join Suresh Pillai & Carrie Dashow of Atina Foods as they share dishes from Kerala\, South India – the land of coconuts. In this class you will learn the usage of fresh coconut in south Indian dishes as well as the health benefits of this delicious and versatile ingredient. You’ll also learn how to identify a good coconut at the market\, how to break down the coconut to extract the nut meat and fresh coconut milk. How to create coconut oil and how to use fresh coconut in cooking a wholesome Indian meal .\nMENU:\n– Fresh Coconut milk soup with root vegetables\n– Vegetable Curry with Theeyal – a rich and delicious traditional South Indian coconut curry paste.\n– Coconut rice\n– Coconut Chutney\nThis demonstration class is limited to 12 people.\nABOUT THE INSTRUCTORS:Carrie 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/savory-south-indian-coconut-cookery-with-atina-foods/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190413T110000
DTEND;TZID=America/New_York:20190413T133000
DTSTAMP:20260430T121237
CREATED:20190205T131350Z
LAST-MODIFIED:20190205T131350Z
UID:1373-1555153200-1555162200@hillsdalegeneralstore.com
SUMMARY:A Passport to Portugal\, with David Leite of Leite’s Culinaria
DESCRIPTION:Join James Beard award winner David Leite in this informative\, delicious and entertaining class as he shares some of his favorite recipes from Portugal — his family’s homeland. Portugal has become one of the hottest tourist and culinary destinations in the world and in this special class you’ll learn why. David will share the flavors and techniques that make Portuguese food so special\, and you’ll walk away with the confidence to recreate these delectable dishes at home. As with most of our cooking classes\, you’ll enjoy a delicious lunch afterwards. \nMENU:\nQuick Seafood Soup\nPork with Port-Prune Sauce\nBroccoli Rabe with Garlic\nOrange Olive Oil Cake \nThis demonstration class is limited to 12 people.\nABOUT DAVID LEITE\nDavid Leite is a food writer\, author\, memoirist\, and web publisher. He founded Leite’s Culinaria in 1999. In 2006\, he had the distinction of being the first winner ever of a James Beard Award for a website\, a feat he repeated in 2007.\nHis first book\, The New Portuguese Table: Exciting Flavors from Europe’s Western Coast\, won the 2010 IACP First Book/Julia Child Award. He followed that up with the award-winning Notes on a Banana: A Memoir of Food\, Love\, and Manic Depression. He’s written for the New York Times\, Martha Stewart Living\, Lucky Peach\, Saveur\, Bon Appétit\, Gourmet\, Food & Wine\, Yankee\, Men’s Health\, Los Angeles Times\, Chicago Sun-Times\, The Washington Post\,Charlotte Observer\, among others. \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/a-passport-to-portugal-with-david-leite-of-leites-culinaria/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190407T093000
DTEND;TZID=America/New_York:20190407T134500
DTSTAMP:20260430T121237
CREATED:20190205T130320Z
LAST-MODIFIED:20190205T130745Z
UID:1364-1554629400-1554644700@hillsdalegeneralstore.com
SUMMARY:Spring Awakening: A Cooking and Yoga Retreat with Marti Wolfson & Kim Elner
DESCRIPTION:Spring is a time to let go of what isn’t serving you and awaken to growth and freedom from within. Join HGS Home Chef culinary teacher Marti Wolfson\, and long time yoga teacher\, Kimberly Eller\, for a nourishing springtime retreat that will bring greater awareness to mind\, body\, and spirit. We begin our day with yoga. Using a variety of yoga methods\, you will experience dynamic movement\, healing breathwork and profound relaxation\, to release deeply held stress and replace it with balance\, strength and inner peace. \nFollowing yoga\, immerse yourself in the healing properties of plant-based cooking through a hands-on culinary experience that will focus on detoxification through delicious\, balanced recipes. The fruits of your labor will be shared in a communal lunch. The menu uses a variety of plant-based\, seasonal\, and local ingredients. \nSCHEDULE:\n9:30-11:00am – Yoga practice in the upper level of Home Chef\n11-11:15pm – Break with light snack and tea\n11:15-1:45pm* – Hands-on cooking class and lunch in the lower level of Home Chef \n*No previous yoga experience is necessary. Please bring your own yoga mat. \nRetreat is limited to 12 participants. \nMENU*:\nGreen Juice and Detoxifying TeasBeet Hummus\nSpring Miso Vegetable Soup\nRed Lentil Cakes with Cilantro Sauce\nAncient Grain Pilaf with Asparagus\, Peas\, Radishes and Lemon Tahini Dressing Roasted Rhubarb with Dates and Coconut Yogurt \n*The menu is gluten-free.  \nAbout Marti and Kim:\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. \nKim Ellner has been a passionate teacher of yoga and meditation for over 20 years. Poor alignment and stress motivated Kim to try yoga. Kim experienced transformational results – physically\, emotionally and spiritually. Eager to share these gifts\, Kim dedicated herself to therapeutic yoga – a method of customizing yoga to the particular goals and experience level of each student in the class. Kim has numerous certifications\, some highlights are: Yoga – Kripalu\, yin\, restorative\, yoga nidra\, vinyasa\, posture\, breast cancer\, traumatic brain injury; Meditation Mindful Schools; membership International Association of Yoga Therapists\, extensive Iyengar training. Kim is also a Reiki Master\, Licensed Massage Therapist\, and well experienced in myofacial and craniosacral modalities. RYT\, ERYT\, LMT\, IAYT. \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/spring-awakening-a-cooking-and-yoga-retreat-with-marti-wolfson-kim-elner/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190406T110000
DTEND;TZID=America/New_York:20190406T133000
DTSTAMP:20260430T121237
CREATED:20181202T170459Z
LAST-MODIFIED:20190112T184643Z
UID:1303-1554548400-1554557400@hillsdalegeneralstore.com
SUMMARY:Spring Bowls\, a Hands-On Workshop with Marti Wolfson
DESCRIPTION:Some of the most satisfying meals such as soups\, stews\, risotto\, and pasta are so pleasurable to eat because they are in a bowl. That said\, what makes the perfect “bowl” is more than crockery\, it is the balance of flavor and texture. In this “one-meal” hands-on bowl class you will actually learn four different meals\, each one deliciously balanced\, nutrient dense and with a variety of proteins\, vegetables\, grains\, and sauces. Once you understand the basics\, you’ll be able to express yourself in your own kitchen\, trading out seasonal vegetables and proteins to your personal taste. You’ll find this to be a truly delicious (and healthy!) way to eat at home whether you are entertaining a crowd or cooking for yourself. \nMenu:\n– Maple Glazed Salmon with Spicy Greens \n– Sesame Soba Noodles with Spring Vegetables and Edamame \n– Mexican Black Beans and Quinoa with Cilantro Sauce \n– Thai Chickpea Curry with Coconut Crumble \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. \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 \nPowered by Eventbrite
URL:https://hillsdalegeneralstore.com/event/spring-bowls-a-hands-on-workshop-with-marti-wolfson/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190330T110000
DTEND;TZID=America/New_York:20190330T133000
DTSTAMP:20260430T121237
CREATED:20190118T222202Z
LAST-MODIFIED:20190118T222202Z
UID:1341-1553943600-1553952600@hillsdalegeneralstore.com
SUMMARY:Asian Dumpling Workshop\, With Carrie Chen
DESCRIPTION:Take an Asian culinary tour through a delicious dumpling lens! Join Carrie Chen for this hands-on class where you’ll learn about\, make\, and taste a wide assortment of dumplings in Asian cuisine. Go beyond the wonton as we explore recipes from different regions of China. From savory meat and vegetarian options there’s something to suit everybody’s palate. Discover how to create unique fillings\, mix various kinds of dumpling dough\, and wrap them together in a few easy steps. These crowd-pleasing treats are fun for the whole family\, and a great way to introduce your little ones to the kitchen. \nAbout Carrie:\nCarrie Chen follows in a long line of superb Taiwanese chefs and is the owner of Casana T House in Hillsdale\, NY\, serving exceptional teas\, Asian specialties and more for breakfast and lunch. She is also the designer of a line of cashmere sold in her Hillsdale shop. \nThis hands-on workshop is limited to 10 people. \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/asian-dumpling-workshop-with-carrie-chen/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190323T110000
DTEND;TZID=America/New_York:20190323T133000
DTSTAMP:20260430T121237
CREATED:20190118T221727Z
LAST-MODIFIED:20190118T221727Z
UID:1338-1553338800-1553347800@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 Bernase. \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/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190317T110000
DTEND;TZID=America/New_York:20190317T133000
DTSTAMP:20260430T121237
CREATED:20190119T171522Z
LAST-MODIFIED:20190119T185441Z
UID:1345-1552820400-1552829400@hillsdalegeneralstore.com
SUMMARY:French Bistro Classics\, with Katy Kinsolving
DESCRIPTION:Who doesn’t love classic French bistro food?  What most do not realize is this cuisine is surprisingly fast to cook\, even though it has classical French roots. Katy’s recipes are a decidedly modern take on this iconic food. In this demonstration class you’ll learn basics such as how to create a classic vinaigrette plus a go-to chicken dish\, And if you’ve ever wanted to learn to make Tarte Tatin\, this is your chance! Join Katy on this little escape to Paris. \nMenu will include:\n\nPoulet à l’estragon (aka Fricasse of Chicken with Shallots and Tarragon)\nBraised Seasonal vegetables\nSalade verte with vinaigrette aux noix\nTarte Tatin aux Poire\n\nThis demonstration class is limited to 12 people. \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/french-bistro-classics-with-katy-kinsolving/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190316T110000
DTEND;TZID=America/New_York:20190316T133000
DTSTAMP:20260430T121237
CREATED:20190118T221401Z
LAST-MODIFIED:20190219T141410Z
UID:1334-1552734000-1552743000@hillsdalegeneralstore.com
SUMMARY:South Indian Dosa Making Workshop\, with Atina Foods
DESCRIPTION:Join Suresh Pillai and Carrie Dashow of Atina Foods on this hands-on dosa-making workshop. What is a dosa? It’s a South Indian crepe made with rice and black beans naturally fermented with fenugreek. This delicious Indian staple is easy to digest and full of healthy protein. Carrie and Suresh’s dosas are small and manageable\, and yummy. In this class they will be served with two kinds of chutneys (an Atina Food specialty) as well as coconut and local yogurt dip. \nIn this workshop you’ll learn how to make\, ferment\, and cook this rice and black bean Indian crepe and how to pair it. Take home your own dosa mix to practice at home. \nThis hands-on workshop is limited to 12 people. \nMenu to include:\n\nFresh dosa filled with cooked lentil paste (yellow split peas/ chickpeas) garnished with onion\, garlic\, ginger\, tomatoes\nSpicy Inji Puli (Ginger Tamarind Chutney)\nYogurt Dip with Turmeric Ginger Chutney\n\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\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-dosa-making-workshop-with-atina-food/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190309T110000
DTEND;TZID=America/New_York:20190309T133000
DTSTAMP:20260430T121237
CREATED:20181202T170023Z
LAST-MODIFIED:20190112T184520Z
UID:1299-1552129200-1552138200@hillsdalegeneralstore.com
SUMMARY:Seafood: Simple Weeknight Dishes\, with Marti Wolfson
DESCRIPTION:Seafood can be one of the most daunting foods to prepare for home cooks\, but in reality\, preparing seafood is quite simple and easy… That is\, if you learn the basics. The truly wonderful thing about fish is it lends itself to so many diverse and exciting flavor profiles. The many delicious international flavors that seafood can embody is only one aspect of these food – it is also rich in omega fats making it some of the healthiest protein to consume. This class will teach you much that is important to know including how to select fish\, culinary techniques\, flavor balancing\, and food pairings. If you were ever hesitant to prepare seafood at home\, or if you are stuck in a rut\, this class will leave you feeling inspired and confident. \nMenu:\n– Mediterranean Herb Crusted Salmon \n– Halibut Puttanesca \n– Cod en Papillote with Herb Drizzle \n– Sardine Bake with Spinach and Rice \nThis mostly 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. \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 \nPowered by Eventbrite
URL:https://hillsdalegeneralstore.com/event/seafood-simple-weeknight-dishes-with-marti-wolfson/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190223T110000
DTEND;TZID=America/New_York:20190223T133000
DTSTAMP:20260430T121237
CREATED:20181116T183915Z
LAST-MODIFIED:20200721T162316Z
UID:1285-1550919600-1550928600@hillsdalegeneralstore.com
SUMMARY:Middle Eastern Stews\, with Serge Madikians
DESCRIPTION:Cold months call for slow cooked braises and stews that fill the house with a rich and mouthwatering aroma. Serge Madikians serves an assortment of warming\, savory stews at his restaurant Serevan and in this demonstration class he’ll share his secrets. Attendees will discover the key that makes delicious Middle Eastern stews so alluring. Serge will create two stews: an Iranian style beef stew\, showing the techniques of braising and layering of exotic flavors\, and a delicious Tourloa vegan/vegetarian stew. In addition to these two dishes\, students will learn how to make freshly baked Iranian Taftoonbread – the perfect complement to hearty and flavorful stews of the Eastern Mediterranean \nMenu to include:\n– Iranian Beef Stew \n– Tourlo – Vegetable Stew (vegan/vegetarian) \n– Iranian Taftoon bread \nThis demonstration class is limited to 12 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\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/middle-eastern-stews-with-serge-madikians/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190209T110000
DTEND;TZID=America/New_York:20190209T133000
DTSTAMP:20260430T121237
CREATED:20181202T165709Z
LAST-MODIFIED:20190112T184411Z
UID:1295-1549710000-1549719000@hillsdalegeneralstore.com
SUMMARY:Mezze: Vegetarian Small Plates\, with Marti Wolfson
DESCRIPTION:Mezze means a selection of small plates\, and the selection is endless! From vegetables and grains to stuffed pastries\, mezze is a unique cultural part of eating well in the Mediterranean. This plant-based\, HANDS-ON class will highlight some of the most delicious flavor combinations found in the Mediterranean making mezze a wonderful way to entertain. It’s also an ideal way to pack a variety of vegetables into your diet while never giving up on great flavor. This class will teach you to approach vegetables in a new way and inspire you to share with friends and family. \nMenu will include:\n– Chickpea Flatbread with Za’tar \n– Smoky Eggplant Dip with Pomegranate Molasses \n– Cauliflower “Couscous” with Orange and Currants \n– Stuffed Peppers with Quinoa and Feta \n– Red Lentil Cakes with Green Sauce \n– Spiced Tahini Cookies \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. \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 \nPowered by Eventbrite
URL:https://hillsdalegeneralstore.com/event/mezze-vegetarian-small-plates-with-marti-wolfson/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190126T110000
DTEND;TZID=America/New_York:20190126T133000
DTSTAMP:20260430T121237
CREATED:20181116T184145Z
LAST-MODIFIED:20190112T184306Z
UID:1288-1548500400-1548509400@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 (though traditionally it makes an entire meal). \nAttendees will participate in the making of chickpea falafels 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/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190119T110000
DTEND;TZID=America/New_York:20190119T133000
DTSTAMP:20260430T121237
CREATED:20181115T180016Z
LAST-MODIFIED:20190112T184153Z
UID:1278-1547895600-1547904600@hillsdalegeneralstore.com
SUMMARY:The Mystery of Brisket\, with Job Yacubian
DESCRIPTION:Regardless of whether it is smoked or braised\, a successful brisket is regarded as a special challenge by even the most experienced chef. While most hobbyists can throw a pork shoulder or ribs in the oven and yield a tasty dish\, a botched brisket can result in something inedible. At every step\, it requires an attention to detail that makes it almost impossible to standardize. This class will be an open forum where we can all discuss our successes and failures with this challenging but flavorful cut. And Job will demonstrate techniques in butchering\, seasoning and cooking that bring out the inherent brilliance of this popular but elusive meat. \nThe menu will include:\n-“Devils on Horseback”: Bacon-Wrapped Chorizo and Date \n-Pimiento Cheese \n-Beef Brisket: smoked\, braised and “the combo” \n-Fresh Herb Spaetzle \n-A Non-Dairy Winter Slaw of Celery Root\, Apple and Fennel \nAbout Chef Job Yacubian:\nJob Yacubian grew up on a horse farm in Massachusetts. With a father who was a hunter and fisher\, everything from scallops and quahogs to venison and wild duck found its way to the family table. After high school in Providence\, RI\, and college in Amherst\, MA\, Job spent an extended time on Martha’s Vineyard running places such as The Red Cat\, Balance\, Icehouse and Bittersweet. Along the way he had the honor of working with some of New York City’s great chefs: Daniel Boulud\, Rocco DiSpirito\, David Bouley and Marco Canora. Today he’s the chef of the much-beloved Farmers Wife Café and catering operation in Ancramdale. \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/the-mystery-of-brisket-with-job-yacubian/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190113T093000
DTEND;TZID=America/New_York:20190113T134500
DTSTAMP:20260430T121237
CREATED:20181115T175527Z
LAST-MODIFIED:20190112T184036Z
UID:1273-1547371800-1547387100@hillsdalegeneralstore.com
SUMMARY:Renew and Restore: A Yoga & Cooking Retreat by Marti Wolfson & Corey Esannason
DESCRIPTION:Join Marti Wolfson and Corey Esannason for a unique day retreat to nourish your body\, mind and soul. Begin the day with a gentle yet dynamic yoga class. Through asana\, pranayama and meditation we will explore\, discover\, and grow\, one pose\, one breath at a time. Following yoga\, immerse yourself in the healing properties of plant-based cooking through a hands-on culinary experience that will inspire your inner cook. The fruits of your labor will be shared in a communal lunch. The menu uses a variety of plant-based\, seasonal\, and local ingredients. \nSchedule:\n9:30-11pm – Yoga practice in the upper level of Home Chef\n11-11:15pm – Break with light snack and tea\n11:15-1:45pm* – Hands-on cooking class and lunch in the lower level of Home Chef \n*All levels of yoga are welcome! Please bring your own yoga mat. \n*Gluten free and dairy optional \nRetreat is limited to 12 participants. \nAbout Marti and Corey:\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. \nCorey Esannason is a kid at heart. She is graduate of Skidmore College and received her teaching certifications from OM Yoga Center\, Janice Clarfield\, Karma Kids Yoga and Yoga Ed. With over 15 years of experience\, whether it’s an adult class with specific attention on alignment or a children’s class full of animated poses\, Corey uses her playful nature to create a safe and encouraging environment to nurture and promote physical\, intellectual\, social and emotional growth for all of her students. \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/renew-and-restore-a-yoga-cooking-retreat-by-marti-wolfson-corey-esannason/
CATEGORIES:Cooking Classes
END:VEVENT
END:VCALENDAR