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DTSTART;TZID=America/New_York:20190309T110000
DTEND;TZID=America/New_York:20190309T133000
DTSTAMP:20260502T073836
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:20260502T073836
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:20260502T073836
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:20260502T073836
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:20260502T073836
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:20260502T073836
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
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190112T110000
DTEND;TZID=America/New_York:20190112T133000
DTSTAMP:20260502T073836
CREATED:20181021T164728Z
LAST-MODIFIED:20190112T183258Z
UID:1180-1547290800-1547299800@hillsdalegeneralstore.com
SUMMARY:Moroccan Menu for the New Year\, with Katy Kinsolving
DESCRIPTION:The expansive flavors of Moroccan food fill the senses and are a delight to cook\, but did you know many of these dishes are also wonderfully good for you? Many of us like to start the New Year with a cleansing diet. Rather than subjecting your body to dietary punishment\, Katy suggests adding more legumes and ancient grains to your diet\, while not (ever) compromising on flavor. Are lentils ever sexy? YES\, when paired with pomegranate and feta\, they are! Add in a delectable chicken tagine with preserved lemon and olives and you have a meal to remember. Put some diversity into your diet in 2019 by joining this demonstration “lunch and learn” class. Katy will teach you how to clean up your diet without giving up on big flavor. \nMenu to include:\n– Chicken Tagine with Preserved lemon and Olives \n– Lentils with Feta and Pomegranate \n– Deliciously Fluffy Millet \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/katy-kinsolving-celebrates-new-year-with-a-cleansing-flavor-packed-menu/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181215T110000
DTEND;TZID=America/New_York:20181215T133000
DTSTAMP:20260502T073836
CREATED:20181021T165131Z
LAST-MODIFIED:20181023T164204Z
UID:1184-1544871600-1544880600@hillsdalegeneralstore.com
SUMMARY:Delectable Appetizers with Alexandra Stafford
DESCRIPTION:A great cocktail party is the ideal way to entertain at home for the holidays and beyond\, and in this demonstration class you’ll learn classic appetizers to put your party over the top. Join Cookbook author Alexandra Stafford as she demonstrates the basics of delicious hors d’oeuvre. \nFinger food (with a perfect cocktail) should tantalize the taste buds and prepare the palate. And occasionally\, heavier appetizers can become a meal in themselves. Alexandra’s selection of go-to appetizers checks all the boxes from simply savory to oh-so-satisfying. \nMenu to include:\n\nSweet and Salty Candied Pepitas\nThree-Seed Homemade Crackers + How to Assemble a Cheese Board\nCrudité with green goddess dressing\nRoasted Beet-Labneh Dip with Lavash Crackers\nBaked Fontina with Rosemary and Thyme\nChicken Liver Pate\nEndive spears with Pear\, Blue Cheese\, and Shallot Vinaigrette\nCrostini with homemade ricotta and thyme-roasted grapes\n\nThis demonstration class is limited to 12 people. \nAbout Alexandra Stafford:\nAli Stafford\, author of the hit food blog “Alexandra’s Kitchen”(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/delectable-appetizers-with-alexandra-stafford-2/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181208T140000
DTEND;TZID=America/New_York:20181208T160000
DTSTAMP:20260502T073836
CREATED:20181021T165415Z
LAST-MODIFIED:20181116T224352Z
UID:1188-1544277600-1544284800@hillsdalegeneralstore.com
SUMMARY:Holiday Desserts with Katy Kinsolving
DESCRIPTION:What would the holidays be without a special dessert (or three)? Join us for a celebration of sweets that are festive and out-of-this-world scrumptious. From the British classic Sticky Toffee Pudding\, to a divine Chocolate Double Layer Cake where the bottom layer is almond-y and chewy while the top layer is like a sunken chocolate-orange souffle. Yummmm! In this demonstration class you’ll learn the tricks to baking the following treats that are great any time of year. \nMenu:\n– Sticky Toffee Pudding \n– Two tiered\, Chocolate Almond Orange Cake \n– Walnut Torte with Winter Fruit Compote \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/holiday-desserts-with-katy-kinsolving/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181202T110000
DTEND;TZID=America/New_York:20181202T133000
DTSTAMP:20260502T073836
CREATED:20181021T165714Z
LAST-MODIFIED:20181021T165831Z
UID:1193-1543748400-1543757400@hillsdalegeneralstore.com
SUMMARY:Recipe Makeover: Healthful Adaptations with Marti Wolfson
DESCRIPTION:It’s easy to discard a great recipe when it contains ingredients that don’t fit into you or your family member’s dietary needs. This hands-on class will show you how to easily adapt recipes with healthier ingredients. The problematic foods for many people include gluten\, dairy\, corn\, soy\, and nuts. Culinary Nutritionist Marti Wolfson will show you how to get around these trigger foods and still make a delicious dish. This is the perfect class for anyone with food intolerances or those simply looking for some quick and yummy weekday meals. \nMenu to include:\n– Mediterranean Herb Crusted Salmon with Moroccan Cauliflower Rice \n– Almond Crusted Chicken with Satay Sauce \n– Turkey Taco Bowl with Avocado Crema \n– Chickpea Cakes with Cilantro Pesto \nClass is gluten\, dairy\, soy\, and corn free. \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 over 7 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/recipe-makeover-healthful-adaptations-with-marti-wolfson/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181117T110000
DTEND;TZID=America/New_York:20181117T133000
DTSTAMP:20260502T073836
CREATED:20181010T211835Z
LAST-MODIFIED:20181010T211835Z
UID:1169-1542452400-1542461400@hillsdalegeneralstore.com
SUMMARY:Festive Breakfast Fare for the Holidays\, with Katy Kinsolving
DESCRIPTION:Is it breakfast if you serve it at 2 pm? Katy doesn’t know\, but her family eats this up when they are home for the holidays. No matter what you call it – breakfast\, brunch or lunch\, this menu is perfect for holiday or cold weather weekends with house guests or family. The dishes in this demonstration class are both familiar and homey\, yet glamorously delicious! \nMenu will include:\n– Homemade turkey sausage \n– Composed Winter salad \n– Venetian bread pudding \n– Citrus Melange \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/festive-breakfast-fare-for-the-holidays-with-katy-kinsolving/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181110T143000
DTEND;TZID=America/New_York:20181110T153000
DTSTAMP:20260502T073837
CREATED:20181010T165752Z
LAST-MODIFIED:20181010T165752Z
UID:1160-1541860200-1541863800@hillsdalegeneralstore.com
SUMMARY:Carrot Cake Craving with Matthew White
DESCRIPTION:Matthew White (a hopeless sweet tooth) discovered Carrot Cake when America did – in the 1970s. Yes\, carrot cake does have ancient roots\, but the concoction we all dream about with its delectable cream cheese frosting was a 1970s phenomenon that lives on. Instead of the rectangular\, single layer version\, Matthew will demonstrate a three-tier extravaganza\, using his Mom’s vintage 1972 recipe that’s tried and true. \nIn this affordable demo class you’ll take away some solid cake-baking tips while learning that a three-layer cake need not be an intimidating endeavor. After all\, if you’re gonna bake someone a cake\, you might as well do it all the way! After the demo we’ll cut the cake and sink our forks into its sweet deliciousness. \nThis demonstration class is limited to 12 people. \nAbout Matthew:\nIf there’s one thing Matthew knows about\, it’s cake. Mostly from the eating side of things\, mind you\, but he’s a pretty good baker too. He owns the delightful Hillsdale General Store and HGS Home Chef where culinary stars teach (and inspire him) nearly every weekend of the year. \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/carrot-cake-craving-with-matthew-white/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181104T110000
DTEND;TZID=America/New_York:20181104T133000
DTSTAMP:20260502T073837
CREATED:20181010T172020Z
LAST-MODIFIED:20181010T172020Z
UID:1164-1541329200-1541338200@hillsdalegeneralstore.com
SUMMARY:Gluten Free Thanksgiving Sides with Marti Wolfson
DESCRIPTION:Let’s give thanks – for gluten free side dishes! This hands-on class will help you make Thanksgiving dinner a lot lighter by including beautiful and truly delicious dishes with whole grains\, healthy alternatives to thickeners and flours plus seasonal vegetables. Instead of feeling stuffed to the gills\, you and your company will enjoy the holiday feeling nourished and completely satisfied. \nMenu to include:\n– Roasted Butternut Squash and Apple Soup with Toasted Pumpkin Seeds\n– Brussel Sprout and Avocado Salad with Lemon Mustard Vinaigrette and Chickpea Croutons\n– Wild Mushroom and Quinoa Stuffing\n– Roasted Garlic\, Cauliflower and Millet Puree with Parsley Sprinkle\n– Day After Thanksgiving Frittata \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 over 7 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/gluten-free-thanksgiving-sides-with-marti-wolfson/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181103T110000
DTEND;TZID=America/New_York:20181103T133000
DTSTAMP:20260502T073837
CREATED:20180816T151924Z
LAST-MODIFIED:20180816T151924Z
UID:1134-1541242800-1541251800@hillsdalegeneralstore.com
SUMMARY:Charcuterie & Cured Meats\, with Jack Peele of Jacuterie
DESCRIPTION:Join Jack Peele of JACuTERIE for this special class as he demonstrates the techniques of curing a wide assortment of meats. We will explore the theories and practices behind cured meat\, as Jack shares not just the how-to\, but also some easy-to-make-at–home recipes\, no fancy equipment required! You will learn what goes into the production of bacons\, pancettas\, prosciuttos\, and delectable cured sausages. \nEven if you never intend to cure your own meats\, understanding these techniques and the end results will enhance your enjoyment and ability to select the perfect meats for creating a highly curated Jacuterie board for entertaining and sharing with friends. \nClass will include:\n\nVariety of Bacons\nPancetta\nLomo\nLonzino\nGuanciale\nSalami\n\nClass 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/charcuterie-cured-meats-with-jack-peele-of-jacuterie/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181027T110000
DTEND;TZID=America/New_York:20181027T133000
DTSTAMP:20260502T073837
CREATED:20180816T151637Z
LAST-MODIFIED:20180816T151637Z
UID:1131-1540638000-1540647000@hillsdalegeneralstore.com
SUMMARY:Healthy & Delicious Thanksgiving Side Dishes\, with Katy Kinsolving
DESCRIPTION:Your grown child calls to say they are bringing someone special home for Thanksgiving\, but they want to give you a heads-up because he/she is gluten-free and vegetarioan (or even vegan). “But don’t go to any special trouble!” \nWhat do you do? Sign up immediately for Katy’s healthy Thanksgiving sides class\, featuring a number of Thanksgiving dishes guaranteed to make the new member of your family feel welcome and loved. As a bonus\, everyone else in the family will be asking you to make these again for next year’s Thanksgiving feast. \nThese dishes are all gluten-free and vegetarian. The ones that are not vegan are easily transformed to vegan\, and Katy will address how to do that in this demonstration class. The bottom line is no matter the category of dish\, they are all so scrumptious\, you’ll want to have them more than just once a year! \nMenu to include:\n\nThree sisters stew\nHearty winter greens crunchy slaw\nBlack rice and wild rice salad with roasted winter vegetables\nVegan salted almond chocolate pie with date nut crust\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/healthy-delicious-thanksgiving-side-dishes-with-katy-kinsolving/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181021T143000
DTEND;TZID=America/New_York:20181021T160000
DTSTAMP:20260502T073837
CREATED:20180906T231211Z
LAST-MODIFIED:20180906T231211Z
UID:1147-1540132200-1540137600@hillsdalegeneralstore.com
SUMMARY:Cooking Up a Memoir\, with David Leite and Marion Roach Smith
DESCRIPTION:Behind every family recipe\, every family table\, every holiday meal is a story worth telling. HGS Home Chef is delighted to welcome David Leite–winner of three James Beard Awards–who worked closely with Marion Roach Smith to write his award-winning memoir\, Notes on a Banana.  \nJoin them as they discuss the ingredients that go into the crafting of a fine memoir–research\, handling different types of memories\, authenticity\, structure\, shape\, and much more. \nAfter their interactive discussion–audience participation encouraged!–join David and Marion for conversation and refreshments\, including the irresistible orange-olive oil pound cake from David’s first cookbook. \nLet them show you how to cook up your own memoir writing. After all\, the first ingredient of all family recipes is the story behind them. \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. \nABOUT MARION ROACH SMITH\nMarion Roach Smith is the author of four mass-market books\, including The Memoir Project: A Thoroughly Non-Standardized Text for Writing–And Life (Grand Central\, 2011). A former staffer at The New York Times\, she has been a commentator on NPR’s All Things Considered and a talk show host on Sirius Satellite Radio. She currently runs a writing lab and is one of the most popular online memoir teachers and coaches. \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: Attendees at HGS Home Chef classes receive 10% discount on kitchenware purchases on class day.
URL:https://hillsdalegeneralstore.com/event/cooking-up-a-memoir-with-david-leite-and-marion-roach-smith/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181021T110000
DTEND;TZID=America/New_York:20181021T133000
DTSTAMP:20260502T073837
CREATED:20180806T000709Z
LAST-MODIFIED:20180806T000709Z
UID:1101-1540119600-1540128600@hillsdalegeneralstore.com
SUMMARY:Flavor-Filled Fall Dishes\, with Alexandra Stafford
DESCRIPTION:Autumn is a moment when we turn our attention indoors and stoke the hearth and our imaginations with thoughts of comforting\, mouth-watering meals. Alexandra Stafford walks us through the flavors of fall in this delectable demonstration class\, inspiring us to entertain more by putting together menus that are as easy as they are delicious. \nWe all get into a rut with how we shop\, prepare vegetables and use flavors and ingredients that make our home meals a bore. Say goodbye to that by joining Alexandra Stafford in this special fall class. \nAli’s fall menu will include:\n\nRoasted squash and homemade ricotta toasts\nPersimmon and Greens Salad\nRoasted Chicken Thighs with Sherry Vinegar Sauce and Polenta\nApple Galette\n\nThis demonstration class is limited to 12 people. \nAbout Alexandra Stafford:\nAli Stafford\, author of the hit food blog “Alexandra’s Kitchen”(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. \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/flavor-filled-fall-dishes-with-alexandra-stafford/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181014T140000
DTEND;TZID=America/New_York:20181014T160000
DTSTAMP:20260502T073837
CREATED:20180806T000344Z
LAST-MODIFIED:20180806T000344Z
UID:1097-1539525600-1539532800@hillsdalegeneralstore.com
SUMMARY:Bread Baking with a Master: Lou Jones of BritBreads
DESCRIPTION:Join Lou Jones of BritBreads for an 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 ovens. The only special equipment you would need is a cast iron Dutch oven with a tight fitting lid\, at 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\, as well as a crusty yeasted bread will be a part of this course. 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 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. \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/bread-baking-with-a-master-lou-jones-of-britbreads/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181013T110000
DTEND;TZID=America/New_York:20181013T133000
DTSTAMP:20260502T073837
CREATED:20180806T000027Z
LAST-MODIFIED:20180806T000027Z
UID:1093-1539428400-1539437400@hillsdalegeneralstore.com
SUMMARY:Flavorful Fall Soups\, with Serge Madikians
DESCRIPTION:Fall is soup season and we have the perfect class to celebrate this essential menu item. Join Chef Serge Madikians of Serevan (located in Amenia\, New York) in our kitchen to learn the secrets of creating home-made\, flavor-packed soups. Serge will demonstrate the surprisingly simple techniques while infusing the soups with his signature flavors. Of course you’ll eat the delicious results! \nWith cooler weather upon us\, it’s the ideal time to learn the basics to create inspiring\, savory soups with the ever-entertaining chef Serge Madikians leading the way. \nThe menu for the class will be:\n\nArmenian style yogurt soup with barley\, fresh herbs and curry oil\nRoasted butternut squash soup with beets and pumpkin seed oil\nCauliflower and apple soup with saffron and spices\n\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. \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/flavorful-fall-soups-with-serge-madikians/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181007T110000
DTEND;TZID=America/New_York:20181007T133000
DTSTAMP:20260502T073837
CREATED:20180805T225848Z
LAST-MODIFIED:20180805T225848Z
UID:1088-1538910000-1538919000@hillsdalegeneralstore.com
SUMMARY:Hands-on Chinese Dumpling Workshop\, with Carrie Chen
DESCRIPTION:Dumplings exist in many cultures from Italy and Mexico to China and in each place they are a celebrated treat. Join Carrie Chen for this HANDS-ON workshop\, where you’ll learn how to make the delicious dumplings she serves at Casana T House (next door to HGS Home Chef). \nThe menu will include savory chicken dumplings and a yummy kale-filled version. You’ll learn the secrets to making the fillings\, shaping the wrapper\, creating the sauce and how to cook them. And of course you’ll enjoy the results of your handy work! Once you know the basics of making Asian dumplings you’ll be inspired to create your fillings to suit your taste at home. \nAbout Carrie Chen:\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. \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/hands-on-chinese-dumpling-workshop-with-carrie-chen/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20181006T110000
DTEND;TZID=America/New_York:20181006T133000
DTSTAMP:20260502T073837
CREATED:20180816T151325Z
LAST-MODIFIED:20180816T151325Z
UID:1128-1538823600-1538832600@hillsdalegeneralstore.com
SUMMARY:2 Cozy Meals for Autumn Weekends\, with Katy Kinsolving
DESCRIPTION:Everyone could use a few go-to recipes for easy weekend entertaining\, and autumn is the perfect time to reboot your repertoire. Join Katy Kinsolving as she teaches two mains sure to please you and your guests. \nIncluded in the class is a hearty stew and delicious casserole that can each be combined with a salad for two perfect fall lunches or dinners. These mains can be prepared in advance\, making them the ideal choice for easy entertaining. Also included in the class is a delectable fall fruit crumble. Get out of your culinary rut and join us in this informative and delicious class! \nAutumn menu to include:\n\nSaturday night stew (broccoli rabe\, sausage\, cannellini beans)\nSmokey chicken and bean casserole with polenta crust\nGreen salad with vinaigrette\nGingery apple pear crumble\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/2-cozy-meals-for-autumn-weekends-with-katy-kinsolving/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180930T110000
DTEND;TZID=America/New_York:20180930T133000
DTSTAMP:20260502T073837
CREATED:20180805T215146Z
LAST-MODIFIED:20180806T200434Z
UID:1085-1538305200-1538314200@hillsdalegeneralstore.com
SUMMARY:Savory Vegetarian Soups and Stews\, Hands-on with Marti Wolfson
DESCRIPTION:There’s something wonderfully cozy and healing in a bowl of soup or stew. This HANDS-ON class brings together the seasonal ingredients of autumn with the deeply nourishing elements in soups and stews. The focus will be on rich sources of vegetarian proteins and a spectrum of vegetables. Chef Marti will show you how to boost the nutrition and flavor in basic broths\, batch cooking tips\, educate you on quality of ingredients\, and how to improvise with the recipes to suit your taste and create variety. \nMenu will include:\n\nFrench Lentil and Kale Soup with Parmesan Crisps\nMoroccan Chickpea Stew with Root Vegetables\nCurried Cauliflower Soup-\nWhite Bean and Escarole Soup\n\nThis hands-on class is limited to 12 people. \nAbout Marti Wolfson:\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\n \nPowered by Eventbrite
URL:https://hillsdalegeneralstore.com/event/savory-vegetarian-soups-and-stews-hands-on-with-marti-wolfson/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180923T110000
DTEND;TZID=America/New_York:20180923T133000
DTSTAMP:20260502T073837
CREATED:20180805T214628Z
LAST-MODIFIED:20180810T231825Z
UID:1081-1537700400-1537709400@hillsdalegeneralstore.com
SUMMARY:Mastering Fish! With Serge Madikians
DESCRIPTION:While Serge Madikians masterfully prepares an assortment of dishes at his restaurant Serevan\, he is especially drawn to fish. \nWhy? Because preparing fish requires a more detailed and delicate dialectic between the cook and the fish\, and while that attention to detail is also required when preparing meats\, fish is much more fragile and in many ways unforgiving. \nIn this demonstration Master Class\, Serge will share his secrets for preparing fish using an assortment of techniques. You won’t want to miss this chance to learn these essential tips from one of our region’s most dynamic and creative chefs! Serge is also a pilot\, who procures fresh fish for his restaurant from the Cape by flying there each week himself. Join us at this dynamic and delicious class. \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 Institutein 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. \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
URL:https://hillsdalegeneralstore.com/event/mastering-fish-with-serge-madikians/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180922T110000
DTEND;TZID=America/New_York:20180922T133000
DTSTAMP:20260502T073837
CREATED:20180805T214144Z
LAST-MODIFIED:20180805T214144Z
UID:1077-1537614000-1537623000@hillsdalegeneralstore.com
SUMMARY:Easy Entertaining with End-of-Summer Produce\, with Justin Chapple
DESCRIPTION:Summer might feel like it’s nearing to an end\, but it doesn’t need to. September is one of the best months of the year for fresh\, local produce. In fact\, some of the most iconic summer ingredients—tomatoes\, corn\, and melons—can take much longer to ripen than one might think\, which means late-summer harvests are often the most delicious. \nJustin Chapple—Culinary Director of Food & Wine and author of Just Cook It!—will share his best recipes for easy entertaining with end-of-summer produce and demonstrate some of his signature time-saving tips and hacks for prepping ingredients so that cooking is easier and more fun. \nMenu to include:\n\nCucumber & Mint “Fauxjito”\nModern crudités with Butter Bean & Hearts of Palm Dip\nMexican-Style Street Corn with Lime Mayo\nSpicy Melon & Heirloom Tomato Salad\nButter-Basted Scallops with Charred Corn and Watercress\n\nThis demonstration class limited to just 12 people. \nAbout Justin Chapple:\nAs the Culinary Director at FOOD & WINE\, Justin Chapple tests and develops hundreds of recipes a year for the magazine\, digital projects and cookbooks. Justin also teaches wonderfully oddball kitchen hacks as the host of F&W’s video series Mad Genius Tips\, for which he was nominated for a prestigious James Beard Award. In addition\, Justin is the author of F&W’s cookbook\, Mad Genius Tips: Over 90 Expert Hacks and 100 Delicious Recipes. Justin joined FOOD & WINE in 2010 as an Assistant Event Coordinator\, helping produce the FOOD & WINE Classic in Aspen. Before joining FOOD & WINE\, he graduated from the French Culinary Institute and worked under chef Alain Allegretti in New York City. Justin appears regularly on NBC’s Today Show. \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/easy-entertaining-with-end-of-summer-produce-with-justin-chapple/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180916T110000
DTEND;TZID=America/New_York:20180916T133000
DTSTAMP:20260502T073837
CREATED:20180816T151037Z
LAST-MODIFIED:20180816T151037Z
UID:1125-1537095600-1537104600@hillsdalegeneralstore.com
SUMMARY:Sunday Brunch\, with Katy Kinsolving
DESCRIPTION:Join Katy Kinsolving in our upstairs kitchen and DINING ROOM\, for a special brunch. This will be a slightly different format than our normal cooking classes. The instruction period will be about forty-five minutes and then everyone gathers in the dining room to eat with the chef and talk FOOD. \nKaty will have prepared a batch of bagels ready to cook and will demonstrate poaching them. Each guest can then sprinkle their own topping and they will be popped in the oven while the salad is assembled. \nSunday Brunch menu will include:\n\nMelon with Proscuitto\nCorn Pudding\nSmoked Trout / Fennel / Horseradish Salad\nHomemade Bagels\nVirgin Marys\nCoffee/Tea with trio of cookies (hazelnut shortbread\, salted chocolate shortbread\, lemon-ginger shortbread)\n\nLimited to only eight people and served in our upstairs dining room. \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/sunday-brunch-with-katy-kinsolving/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180915T110000
DTEND;TZID=America/New_York:20180915T133000
DTSTAMP:20260502T073837
CREATED:20180805T213848Z
LAST-MODIFIED:20180806T200337Z
UID:1074-1537009200-1537018200@hillsdalegeneralstore.com
SUMMARY:Meatless Meals for Any Night of the Week\, Hands-On with Marti Wolfson
DESCRIPTION:The​ ​Meatless​ ​Monday​ ​campaign​ ​promotes​ ​using​ ​Monday​ ​as​ ​a​ ​time​ ​to​ ​reset​ ​healthy​ ​lifestyle goals\,​ ​like​ ​greening​ ​the​ ​plate​ ​with​ ​plant-based​ ​foods.​ But ​going​ ​meatless​ ​is​ ​easy​ ​to​ ​do​ ​any​ ​night​ ​of​ ​the​ ​week.​ ​​Research​ ​has​ ​shown​ ​a​ ​plant-based​ ​diet can​ ​prevent​ ​and​ ​even​ ​reverse​ ​chronic​ ​diseases​ ​like​ ​heart​ ​disease\,​ ​diabetes\,​ ​obesity\,​ ​and cancer.​ \nThis HANDS-ON​ ​class​ ​will​ ​teach and inspire you to optimize​ ​your​ ​diet​ ​and​ ​maximize​ ​your​ ​time​ ​by​ ​showing​ ​you​ ​how​ ​to​ ​pack​ ​in​ ​all​ ​the​ ​nutrition​ ​from legumes\,​ ​vegetables​ ​and​ ​whole​ ​grains.​ ​We​ ​will​ ​make​ ​seasonal​ ​dishes​ ​with​ ​diverse​ ​flavors​ ​to show​ ​you​ ​how​ ​versatile​ ​and​ ​delicious​ ​eating​ ​vegetarian​ ​can​ ​be. \nThe menu:\n\nShakshuka – Farm Eggs Poached in Tomato Sauce with Feta & Parsley\nCurried Chickpea and Quinoa Cakes with Mint Yogurt Sauce and Braised Greens\nRoasted Radicchio Salad with Orange-Glazed Tempeh\nFigs & Tamari Pepitas\nPasta with White Beans\, Sundried Tomatoes & Kale-Walnut Pesto\n\nThis hands-on class is limited to 12 people. \nAbout Marti Wolfson:\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\n \nPowered by Eventbrite
URL:https://hillsdalegeneralstore.com/event/meatless-meals-for-any-night-of-the-week-hands-on-with-marti-wolfson/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180909T143000
DTEND;TZID=America/New_York:20180909T163000
DTSTAMP:20260502T073837
CREATED:20180816T150800Z
LAST-MODIFIED:20180816T150800Z
UID:1121-1536503400-1536510600@hillsdalegeneralstore.com
SUMMARY:South Indian Dosa-Making Workshop\, with Suresh Pillai & Carrie Dashow of Atina Food
DESCRIPTION:Join Suresh Pillai and Carrie Dashow 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 Sumesh’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. \nThis hands-on workshop is limited to 12 people. \nAbout the Instructors:\nCarrie and Suresh run Atina Foods\, producing vegetarian and vegan condiments\, pickles\, chutneys and snacks. Suresh hails from Kerala\, South India\, homeland to the classic practices of Ayurveda. He learned to cook traditional foods at a very young age from the women in his household and has traveled extensively\, picking up methods of making great flavors along the way. Carrie and Suresh live and cook in upstate NY on a property speckled with gardens. \n \nPowered by Eventbrite\n\nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However\, children over 7 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/south-indian-dosa-making-workshop-with-suresh-pillai-carrie-dashow-of-atina-food/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180909T110000
DTEND;TZID=America/New_York:20180909T133000
DTSTAMP:20260502T073837
CREATED:20180816T150526Z
LAST-MODIFIED:20180816T150526Z
UID:1118-1536490800-1536499800@hillsdalegeneralstore.com
SUMMARY:South Indian Home Cooking\, with Suresh Pillai & Carrie Dashow of Atina Food
DESCRIPTION:Join Suresh Pillai and Carrie Dashow for a trip to Kerala\, South India\, to discover authentic classical dishes packed with flavor. In this demonstration class\, you’ll learn Indian cooking techniques as well as the flavor combinations that make these dishes so integral to South India. Suresh will also share the health benefits and stories behind the dishes and their various ingredients\, including their American adaptations. \nMenu to include:\n\nSambar: Traditional South Indian Soup. Yellow split pea base\, tamarind\, tomato and mixed seasonal root vegetables with plenty of spices.\nVegetable Masala : A popular main dish from Kerala. Includes seasonal root vegetables cooked in onion\, ginger\, garlic\, fresh tomato paste and a 9-spice combination.\nDosa: An Indian crepe made with rice and black beans naturally fermented with fenugreek. Refreshing yogurt-radish dip.\n\nThis demonstration class is limited to 12 people. \nAbout the Instructors:\nCarrie and Suresh run Atina Foods\, producing vegetarian and vegan condiments\, pickles\, chutneys and snacks. Suresh hails from Kerala\, South India\, homeland to the classic practices of Ayurveda. He learned to cook traditional foods at a very young age from the women in his household and has traveled extensively\, picking up methods of making great flavors along the way. Carrie and Suresh live and cook in upstate NY on a property speckled with gardens. \n \nPowered by Eventbrite\n\nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months. \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However\, children over 7 are welcome to attend with an accompanying adult.
URL:https://hillsdalegeneralstore.com/event/south-indian-home-cooking-with-suresh-pillai-carrie-dashow-of-atina-food/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180909T110000
DTEND;TZID=America/New_York:20180909T133000
DTSTAMP:20260502T073837
CREATED:20180805T213542Z
LAST-MODIFIED:20180805T213542Z
UID:1071-1536490800-1536499800@hillsdalegeneralstore.com
SUMMARY:End of Summer Feast\, with Alexandra Stafford
DESCRIPTION:The glories of harvest season inspire us to prepare meals packed with fresh seasonal ingredients before warm weather turns cool. In this very special class\, followed by a proper lunch in our upstairs dining room\, you will learn from a master of flavor – Alexandra Stafford. \nIn this intimate demonstration class\, Ali will walk through the steps of layering seasonal flavors for maximum impact. Her tricks of the trade will inspire you to take advantage of what’s fresh to create scrumptious meals at home for friends and family\, or maybe just for yourself! \nAli’s Harvest Season Menu will include:\n\nSummer Squash Gratin\nSwiss Chard and Roasted Eggplant Lasagna\nRed Pepper-Tomato Sauce\nRoasted Ratatouille\nCreamy (No Cream) Corn Pasta\n\nThis demonstration class + lunch is limited to only 8 people. \nAbout Alexandra Stafford:\nAli Stafford\, author of the hit food blog “Alexandra’s Kitchen”(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. \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/end-of-summer-feast-with-alexandra-stafford/
CATEGORIES:Cooking Classes
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180826T103000
DTEND;TZID=America/New_York:20180826T133000
DTSTAMP:20260502T073837
CREATED:20180627T221445Z
LAST-MODIFIED:20180627T221445Z
UID:1045-1535279400-1535290200@hillsdalegeneralstore.com
SUMMARY:Harvest-Grill-Eat! Farm Visit/Cooking Class\, with Chef Kevin Chassi
DESCRIPTION:The term “farm to table” has never been more literal than it will be in this very special cooking class. With great farms all around us\, a class starting at the farm and moving to the kitchen is long overdue. With summer’s bounty at its peak\, we are excited to present Harvest-Grill-Eat! \nAttendees will meet at MX Morningstar Farm in Copake\, where organic farmer Max Morningstar and your instructor\, chef Kevin Chassi\, will review harvesting techniques in the fields of one of Columbia County’s great organic farms. You’ll pick the veggies for the class and learn to cool them down so they are ready to use\, then we’ll convene at HGS Home Chef for a Lunch & Learn experience that will be as informative as it is delicious. \nAs you sip Cucumber-Basil Agua Fresca\, Kevin will share the recipes and begin prepping the meal. The class portion will take place in our beautiful kitchen at HGS Home Chef and grilling will happen in the kitchen courtyard. \nMenu:\n\n–Cucumber* basil* agua fresca\n–Mixed variety potatoes*\, fresh radishes*\, fennel fronds*\, mint*\, creme fraiche.\n–Grilled\, dry-rubbed chicken breast with toasted cumin and coriander spices. Touch of cayenne. Blistered Cherriette tomatoes*\, wilted Swiss chard*\, garlic.\n–Crispy Adirondack Blue potatoes*\, Chioggia beets*\, grilled scallion*\, cilantro* aioli.\n\n*denotes ingredients from MX Morningstar Farm \nThis demonstration class is limited to 12 people.  \nReminder! This class will begin at the Farm then move to our kitchen at HGS Home Chef. \nOnce you sign up\, specific instructions on where to meet will be emailed to you.  \nAbout Kevin Chassi:\nKevin Chassi\, a Berkshire native\, is delightfully ardent about the quality of ingredients that go into his seasonal dishes. With roots in Manta\, Ecuador\, his style of cooking and choice of flavors reflect his Spanish heritage\, with a tip of the hat to his grandmother Elsita. This wise\, talented woman taught him to cook traditional Ecuadorian meals\, with love\, at a very young age. \nWorking under renowned mentors\, Kevin gained an understanding of sourcing provisions locally\, and honoring the integrity of each ingredient. Today you can find Kevin managing the daily harvest at MX Morningstar Farm in the heart of Copake as he spends his evenings and weekends in the kitchens of private residences and catering the occasional wedding. \nKevin is delighted to share both farm and food with you in this unique\, two-part cooking class. \nCancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.  \nNotes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. 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
URL:https://hillsdalegeneralstore.com/event/harvest-grill-eat-farm-visit-cooking-class-with-chef-kevin-chassi/
CATEGORIES:Cooking Classes
END:VEVENT
END:VCALENDAR