David Wurth is back in our kitchen, this time with a special baking class for Passover. This Jewish holiday, commemorating the exodus from Egypt, is celebrated with special foods at the Seder. Certain ingredients are prohibited at this meal, such as whole grains and leavening agents, so the desserts served at the Seder table need […]

Celebrate Easter (or simply spring) with a brunch menu that includes sweet and savory. Mimi Beaven, formerly of Little Ghent Farm/Made in Ghent, will demonstrate how to make a delicious frittata (to celebrate the symbolism of eggs) plus an assortment of baked goods you’ll want to make at home. Menu to include: Spinach, Herb and […]

Join Tess Kelly in our Hudson Valley-Berkshire kitchen for a special Crepe cooking class + Sunday brunch. Tess will bring Paris to Hillsdale and teach us how to make delectable savory and sweet crepes with a seasonal salad. This workshop will be hands-on, so you learn the technique and feel of cooking perfect crepes, and […]

On this Easter Saturday, Chef Lou Jones will share his passion for pastry with three baked goods showcasing three distinct techniques: Yeasted baking, Classic Sponge and Puff Pastry. You’ll learn all three in full detail as Lou demonstrates his delicious classic bakes. The class will include: Yeasted Bake: Hot Cross Buns Sponge: Chocolate Roulade with […]

Asparagus season is upon us, and Miriam Rubin is in the kitchen to share the magic of this beloved early spring vegetable. Three savory dishes followed by dessert to round out the yummy spring menu will inspire you to recreate these dishes at home. Join us in our Hudson Valley / Berkshires kitchen as Miriam […]

Are you trying to eat a little more healthily, maybe eating less meat AND wanting to shake up your weeknight supper repertoire? This might be the class for you. We will be focusing on easy but delicious ideas for simple mid-week meals, using less pans and more vegetables and legumes without compromising on flavor. Mimi […]

Korean gimbap is rice rolled in seaweed containing a plethora of vegetables, meat, and sometimes seafood. It's a wonderful dish, perfect for family friendly entertaining or easily portable on-the-go meals. To create our gimbap we will use the ingredients below. Sylvia Becker will teach how to prepare each element with the proper flavor profiles. Then […]

Note: This class is being offered twice, at 11 AM and again at 2 PM, on Friday May 26. Chef Bernard Janssen, Executive Chef and Culinary Program Director for ZWILLING J.A. Henckels, will introduce you to the fundamentals of good knife skills. He will discuss what knife to use for every task and share a variety of important […]