Hudson Valley Classes

DETAILS
All classes are held in Chef-Instructor Jennifer Clair’s country kitchen on East Main Street in Beacon. Each hands-on 2 hour class is $55, with a maximum of 7 students attending. Also included are a complete recipe packet and a full sit-down dinner at the end of class. Click here for directions.

PRIVATE COOKING CLASSES

Jennifer is also available to teach private classes in your Hudson Valley home kitchen.  

A private class for up to 4 people is $250 (2 1/2 hours; groceries are additional) or gather a group of 6 of more people and the cost is $65 per person (groceries included). You choose the menu and the guest list! 

GIFT CERTIFICATES

Just in time for the holidays! Recipients can redeem our printed gift certificates for any scheduled Beacon class (and they'll be added to the mailing list to keep them up-to-date). 

SIGN UP!
To sign up or to be added to our e-mailing list for upcoming classes, please contact Jennifer at 917.803.6857 or at jennifer@homecookingny.com. Payment in full is required to hold your spot.

Please use the pull-down menu here and pay via Google Checkout (checks are also accepted).

NOTE TO MY STUDENTS: I am sorry that I am not able to add any more classes until April. I was a bit overwhelmed with interest (thank you!) after the holidays and I don't have any more free days to add classes. I am working on finding a larger space so I can open them up to a slightly larger group. Stay tuned!

Winter Schedule

Vegetarian Suppers

Tuesday, February 2 at 7pm FULL

Tuscan Braised Escarole with White Beans

Barley Risotto with Shiitake Mushrooms

Moroccan Vegetable Tagine with Apricots and Chickpeas

Herbed Quinoa Pilaf

A Guide to Winter Braising

Wednesday, January 27 at 7pm FULL

Classic Coq au Vin (chicken simmered in red wine)

Braised Shrimp Puttanesca

Stewed Sausages with Braising Greens

Ginger Braised Carrots and Bok Choy

How to Cook Fish

Thursday, February 4 at 7pm FULL

OR

Sunday, February 7 at 11am  FULL

Whole Roasted Sea Bass
Parchment-Roasted Salmon Fillets with Roasted Beet Coulis
Seared Tuna Steak with Orange-Olive-Currant Relish
Crispy Cod with Lemon-Caper Butter  

Introduction to Vegetarian Indian

Thursday, February 18 at 7pm  FULL

Classic Lentil Dal with Spiced Butter

Aloo Gobi (spiced cauliflower, potatoes, and tomatoes)

Saag with Mushrooms (spiced braised greens)

Cilantro Chutney

French Bistro Supper

Monday, March 15 at 7pm

Casserole-Roasted Chicken (so good!)

Potato and Caramelized Onion Gratin

String Beans with Almond-Shallot Butter

Dark Chocolate Mousse with Salted Whipped Cream