Visit us online at www.sunywcc.edu/wdce | 34 LIFELONG LEARNING & PERSONAL DEVELOPMENT BAKING & COOKING NEW! REMOTE Spring Side Dishes Side dishes make every meal more memorable. In this class, we will transform them using the fresh flavors of spring. Incorporate seasonal vegetables, tender herbs, and other delicious ingredients into side dishes perfect for everyday meals or spring entertaining. Ingredient list will be sent ahead of time for those who wish to cook along. CE-COOK 2080, 1 Tues., Mar. 26, 6:30-8:00 pm, $25. V. Young. #27270 IN-PERSON Looking Under (and Beyond) the Label In this eye-opening course, we’ll dissect the food labels of our favorite products to learn what we’re really feeding ourselves and our family. We will uncover why we crave certain foods, learn about chemical ingredients and how they affect us, and dig deep into the quality of our food and the food industry. Come with an open mind and a willingness to participate. At SUNY Westchester Valhalla: CE-HLTH 2103, 1 Mon., Mar. 4, 6:30-8:30 pm, KNC-3, $30. S Wood. #27431 NEW! REMOTE Vegetable Paella Dinner Seasonal vegetables are the perfect ingredients for a gardeninspired paella. In this class we will make a seasonal version of the classic Spanish rice dish and learn a variety of ways to adapt this dish. Ingredient list will be sent ahead of time for those who wish to cook along. CE-COOK 2081, 1 Wed., Apr. 17, 6:30-8:00 pm, $25. V. Young. #27271 A TASTE OF WESTCHESTER Join us at several of Westchester ’s most exciting restaurants for a culinary adventure that will tantalize your taste buds. Each chef will offer a private cooking demonstration, followed by a sample tasting of the prepared items. Fees do not include beverages (except where noted or at restaurant’s discretion). New menu items are explored each semester. Menu substitutions may occur when necessary. Demonstrations will begin at the times designated. Sampling fees are payable in CASH only (except where indicated). Donna Monaco, coordinator for A Taste of Westchester and advocate for food education, creates these classes by inviting chefs to host cooking demonstrations in their restaurants. @DonnaDishes (Instagram) recaps these demonstrations and highlights recipe development for home cooks. Restaurants: Interested in hosting a class? Email: atasteofwestchesterwcc@gmail.com CE-REST 2000 is the catalog number for all Taste of Westchester classes. NOTE: If registering and paying for yourself and/or others, you are required to provide complete registration information (name, address, date of birth, phone, and email) for all registrants at the time of registration. Must be 21 years of age to attend. No refunds are given for these classes but please call 914-606-6830 and press 1 if you cannot attend so that the restaurant can be informed. Tramonto Restaurant 27 Saw Mill River Road, Hawthorne 914-347-8220, www.tramontos.com Now that’s Italian! Join Owner Chef Nando Paterra as he discusses the art of the classic preparation of Bucatini Amatriciana made authentically with guanciale (cured pork jowls). Enjoy a “how to” on the house special, mussels in a fennel white wine broth with toasted Ciabatta bread to soak up the delicious broth. Optional $20 pairs a wine selection with each course. Demonstration on a lovely Italian Dolce—gluten-free cheesecake with ricotta cheese. Great instruction and a delicious favorite, Mangia! 1 Wed., Mar. 13, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #27220 La Catena Italian Restaurant 871 Saw Mill River Road, Ardsley 914-231-9260, www.LaCatenaArdsley.com Pasta, Cheese Wheel, Flames! Owner Chef Jeff Delija, a wonderful host and teacher, will fill our senses with some of his favorite Italian dishes starting with a tutorial on making a heartwarming classic, Tortellini in Brodo. Get your cameras ready for a flaming tableside show and sample—fresh pappardelle pasta, Oyster, Cremini and Shitake mushrooms, along with ignited cognac to melt cheese in a giant hollowed wheel of imported Parmigiano-Reggiano. Learn the technique used to create Pollo alla Catena – chicken breast stuffed with shrimp, prosciutto and mozzarella, sautéed in white wine, lemon, green peas and shallots served with potatoes and veggies. Enjoy a taste of their creamy house-made tiramisu. Attendees love the show as this chef is on fire! 1 Tues., Mar. 19, 6:00-8:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #27221
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