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DTSTART;TZID=America/New_York:20251206T110000
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UID:3640-1765018800-1765027800@hillsdalegeneralstore.com
SUMMARY:Savory & Sweet Holiday Bakes with Miriam Rubin
DESCRIPTION:The holidays are the perfect occasions for making\, giving and entertaining – and baked goods are always welcome. Any of the three mouthwatering recipes presented in Miriam’s holiday baking class may be taken to a holiday gathering or served at home for casual pop-ins or parties. Add a crisp green salad to the savory turnovers—and you have a meal. Or invite friends for coffee or tea and serve Miriam’s yummy cranberry galette or special gingerbread. \nClass menu to include:\n\nFlaky Savory Turnovers with Sausage-Apple Stuffing\nCranberry-Pecan Galette\nTriple Threat Gingerbread\n\n \nThis demonstration class (plus eating) is limited to ten people. \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 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 \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/savory-sweet-holiday-bakes-with-miriam-rubin/
CATEGORIES:Cooking Classes
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DTSTART;TZID=America/New_York:20251213T110000
DTEND;TZID=America/New_York:20251213T133000
DTSTAMP:20260427T110724
CREATED:20250829T132745Z
LAST-MODIFIED:20250829T132745Z
UID:3643-1765623600-1765632600@hillsdalegeneralstore.com
SUMMARY:Chinese Pork Belly Buns and Beyond\, with Kian Lam Kho
DESCRIPTION:Discover the secret behind creating those mouthwatering pork belly buns that everyone adores. In this class\, you will learn to make red-cooked pork\, slowly braised to perfection in an aromatic blend of soy sauce and spices. This flavorful pork will be served nestled in pillowy steamed buns garnished with scallion and cilantro. Your friends and family won’t believe you made these luxurious bites at home. \nKian will use a similar stewing technique to make nourishing chicken soup infused with sweet Asian pears. Both dishes are perfect to warm up a chilly winter day as you expand your home cooking repertoire to include these Chinese comfort foods. Join us as we learn about these crowd-pleasing recipes that will have your guests begging for more. \nMenu to include:\n\nRed-Cooked Pork with Steamed Buns\nChicken Soup with Asian Pear\n\n \nThis demonstration class (plus lunch) is limited to only ten people. \nCLICK HERE TO ORDER A TICKET \nAbout Kian Lam Kho:\nKian Lam Kho is a food writer\, cooking teacher and food consultant specializing in Chinese cuisine. He is the creator of the James Beard Foundation Awards nominated Chinese home cooking blog Red Cook (https://redcook.net)\, and his cookbook on Chinese cooking techniques\, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking\, is the winner of the Julia Child First Book Award from IACP (International Association of Culinary Professional). He co-curated an exhibit at the Museum of Chinese in America in October 2016 – Sour\, Sweet\, Bitter\, Spicy: Stories of Chinese Food and Identity in America. He acted as consulting chefs in menu concept design for several restaurants in New York City and Fayetteville\, Arkansas as well as food service organizations at Johns Hopkins University and Massachusetts Institute of Technology. He lives in New York City and teaches Chinese cooking at the Institute of Culinary Education and the Brooklyn Kitchen. He appears regularly as speaker and discussion panelist on Chinese cuisine and its history. He is also a frequent guest chef at various restaurants. \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/chinese-pork-belly-buns-and-beyond-with-kian-lam-kho-2/
CATEGORIES:Cooking Classes
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