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SUMMARY:Springtime Strawberry Social\, with Miriam Rubin
DESCRIPTION:June is strawberry month in the Hudson Valley\, so let’s celebrate with an old-fashioned Strawberry Social. In this demonstration class\, chef Miriam will prepare a glorious (but easy) one-bowl strawberry shortcake. The tender cake will be generously topped with juicy sugared strawberries and mounds of fresh whipped cream. Also on the menu will be a strawberry galette in a flaky cornmeal crust and a surprising strawberry salad with mint and spice. All very good things that will wake up your winter weary tastebuds. \nMenu to include:\n\nStrawberry Shortcake with Sugared Berries and Cream\nStrawberry Galette in a Cornmeal Crust\nStrawberry Salad with Pomegranate Molasses and Mint\n\n \nCLICK HERE TO ORDER A TICKET\nAbout Miriam Rubin:\nA graduate of the Culinary Institute of America\, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook\, Grains\, was published in 1995. For nine years\, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades. \nHer work has appeared in Prevention\, Organic Gardening\, Redbook\, Working Woman\, Working Mother and Woman’s Day. She was line-editor for Gil Marks’ Encyclopedia of Jewish Food and has contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink Vol. 2. She’s Americanized several cookbooks and reworked and Americanized British recipes for websites. \nHer book\, Tomatoes\, grew out of a love of planting and devouring a favorite vegetable (fruit). She presented on the book at the Harvest Festival at Monticello and at Beard on Books at the Beard House. Miriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania. \nThis demonstration class including eating and is limited to ten people. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/springtime-strawberry-social-with-miriam-rubin/
CATEGORIES:Cooking Classes
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DTSTART;TZID=America/New_York:20250621T110000
DTEND;TZID=America/New_York:20250621T133000
DTSTAMP:20260429T083508
CREATED:20250505T185729Z
LAST-MODIFIED:20250505T185729Z
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SUMMARY:Salad Theory: Think Outside the CSA Box with Lee Davenport & MX Morningstar
DESCRIPTION:Did you sign up for a CSA share (Community Supported Agriculture) in the doldrums of winter\, anticipating the bounty of local farms only to wonder what to do with so much lettuce in these early days of spring? The excitement of those first boxes can often be tempered when seasonality becomes all too real. Learning how to really use this food wisely and deliciously\, while expanding your ability to create great meals in the moment is key. But how? \nIn this hands-on class (the first in a seasonal series) Lee Davenport partners with MX Morningstar Farm\, whose glorious CSA boxes will be cracked open as the class begins. Lee will show how to be nimble in the kitchen\, teaching how ingredients that feel limited can expand into limitless possibilities. Maximizing the flavors of the available produce with basic pantry items while considering the usefulness and storage potential of all the alluring ingredients to avoid waste is an important part of the game. Once a clear menu has been forged all hands will help prepare the meal enhanced by several salad dressings including Smoked Tea Vinaigrette and Farm Fresh Ranch. Lee will share her Salad Theory as we co-create delectable salads – using skills not only for spring\, but extending to all seasons\, opening up your mind as well as the CSA box possibilities as our beloved local farms expand their offerings. \nDiscussed in this class will be ways to preserve and utilize everything in the box through freezing\, drying and making quick condiments like herb sale and refrigerator pickles that keep the overwhelm at bay while setting you up for a whole CSA season of mouthwatering meals. \nThis hands-on workshop is limited to ten people and will be followed by lunch. \nCLICK HERE TO ORDER A TICKET.\nAbout Lee:\nLee Davenport left NY at the age of 23 and immediately connected her love of food with farming in the Midwest. Signing up to be a worker share member at a CSA farm in Madison sparked many culinary adventures: working farmers’ markets and farm-to-table restaurants\, delivering produce for a collective of organic farms to Chicago area restaurants\, owning a food cart and a jam business\, and serving as farm chef on two different CSA farms. After relocating to Portland\, Oregon to live in an Ecovillage and try her hand at growing food in community\, a cross-country road trip completed the circle with a move back to upstate NY. Here she is connecting with farmers and chefs again in her work at Zinnia’s Dinette and HGS Home Chef. Lee is grateful for the opportunity to share her lifetime experience of creating tasty meals from the freshest local produce. \nAbout MX Morningstar Farm:\nMX Morningstar Farm\, established in 2014\, is a vegetable farm on 30 acres in the in the heart of Claverack\, NY. They are dedicated to bringing the highest quality produce to local customers. Through their farm store\, CSA and restaurant customers they serve the communities of Eastern New York\, Western Connecticut\, New York City\, and the Berkshires with a wide variety of crops. MX Morningstar Farm believes that managing a farm in a holistic and balanced way improves the flavor and productivity of the food grown\, benefitting the community and society as a whole. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware and cookbook purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/salad-theory-think-outside-the-csa-box-with-lee-davenport-mx-morningstar/
CATEGORIES:Cooking Classes
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DTSTART;TZID=America/New_York:20250628T110000
DTEND;TZID=America/New_York:20250628T133000
DTSTAMP:20260429T083508
CREATED:20250208T124015Z
LAST-MODIFIED:20250226T110320Z
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SUMMARY:Demystifying 'Alternative' Flours: Hands-on Cooking Class with Hannah Wong
DESCRIPTION:Join Chef Hannah Wong as she shares how to use and create delicious recipes with gluten-free flours such as potato starch\, rice flour\, and glutinous rice flour (aka sweet rice flour). Hannah will give a quick overview on the functions and properties of each and focus on preparing different Asian dishes utilizing these ingredients. \nStudents will have the opportunity to be hands-on in preparing and cooking ingredients\, learn new techniques to diversify their home-cooking skillset\, and enjoy a bountiful lunch together to celebrate their hard work. We hope to see you in our Hudson Valley/Berkshires kitchen for this hands-on class with Hannah. \nMenu to include:\n\nBánh xèo – Vietnamese turmeric rice pancakes with shrimp\, pickles\, lettuce and herbs (non-shellfish option available)\nHomemade Korean rice cakes – prepared cacio e pepe style\nVegetable tempura – assorted winter vegetables lightly fried\n\n \nCLICK HERE TO ORDER A TICKET\nThis hands-on workshop\, plus lunch\, is limited to ten people. \nAbout Hannah Wong:\nA graduate of Williams College and a Fulbright scholar\, Hannah Wong began cooking professionally in 2012 after working in academic publishing. She has worked at renowned restaurants including Daniel Boulud’s db Bistro moderne\, Gramercy Tavern\, and Battersby\, while also doing stints in private events and catering (and winning Chopped on the Food Network!). After helping restaurateur Yen Ngo open Van Ða\, a modern Vietnamese restaurant in the East Village\, Hannah moved to upstate New York in 2021 to serve as the opening executive chef of The Aviary and Morningbird. She is now chef/owner of Haema Hospitality\, a new events and pop up business inspired by Asian street food cultures. \nCancellation policy: We do not offer refunds on purchased tickets. \nCooking class attendees receive 10% discount on kitchenware purchases on class day. \nHGS Home Chef is a member of TheWorkshopExperience.org\, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale\, NY – at the crossroads of the Hudson Valley and Berkshires.
URL:https://hillsdalegeneralstore.com/event/demystifying-alternative-flours-hands-on-cooking-class-with-hannah-wong/
CATEGORIES:Cooking Classes
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