Food & Wine Exploration
To register call 914-606-6830 and press option 1
So You Want to Write a Cookbook?
Learn the basics of writing a cookbook, whether your end goal is publication or compiling a treasured group of family recipes. The class will focus on creating a proposal with all the necessary elements to create a well-rounded and engaging cookbook. We’ll use a mix of techniques, discussion of ideas, and assignment-based critiques with the objective of developing and fleshing out a cookbook idea. Includes possible outlets for publishing: self-publishing versus traditional and other terms and concepts. Outside of class, students will be encouraged to form a food writer’s circle to help them derive inspiration from each other.
CE-WRITG 2095, 5 Sat., Feb. 3-Mar. 3, 9:30-11:30 am, Room TBD, $100. R Bhattacharya. #13064
NEW! Food for Your Face
Both delicious and beneficial, kitchen-based facial treatments have been the rage for hundreds of years. Come discover new ways to enhance your beauty using common ingredients found in your own home.
CE-PRSDV 2159, 1 Tues., Jan. 23, 7:00-9:00 pm, KNC-4, $25. L Nahon. #13005
NEW! New World Foods and Their Lasting Impact
They came seeking gold but discovered much more. Chiles, chocolate, and vanilla are just a few of the foods found in the New World that changed culinary traditions worldwide. Come explore the early presence of these foods and their lasting impact on global cuisines.
CE-COOK 2057VA, 1 Tues., Feb. 20, 10:00 am-1:00 pm, KNC-2, $35. L Nahon. #13072
NEW! From Cookies to Naked Cake: Wedding Cakes Through Time
Wedding cakes, the one thing everyone expects to find at a wedding besides the bride and groom, have changed over the years and they continue to evolve. A look at what was, and what is now served at this very social occasion.
CE-COOK 2058VA, 1 Tues., Mar. 20, 10:00 am-1:00 pm, KNC-2, $35. L Nahon. #13073
NEW! Isabella V. Cox: Discovering a Neighbor Through Recipes
By chance, culinary historian Lavada Nahon came across a turn of the century collection of recipes that once belonged to a Valhalla resident. Isabella’s “record book” is one of hundreds housed at the NY Historical Society. Who was she, and what can we learn about turn-of-the-century Westchester from this fun artifact?
CE-COOK 2059VA, 1 Tues., Apr. 17, 10:00 am-1:00 pm, KNC-2, $35. L Nahon. #13074
Moving Towards the Peak of Wellness
Whether it’s moving to a vegetarian or paleo lifestyle, or adjusting your meals for high blood pressure or diabetes, changing your diet can lead to more stress than pleasure. Eating better doesn’t have to be difficult. With a few tips, tools, and recipes, you can make a smooth transition towards better health, more vitality, and joy. Let Lavada Nahon, a certified integrative nutrition health coach with over 40 years cooking experience, guide you in your exploration of healthier and fun cooking options. Each workshop meets for 1 Thurs., 7:00-10:00 pm, and costs $30.
Kitchen Set-up for Easier Cooking
Setting up or adjusting a kitchen for easy and fast home cooking can seem overwhelming: think about selecting knives, pots, pans, and all those other gadgets! Then there’s meal planning, shopping, and prep time. Where do you start? Whether you’re a busy professional, active student, or a down scaling senior, setting up your kitchen to fit healthy cooking isn’t that complicated. We’ll walk you through how to transform your kitchen and shopping experience for happier cooking.
CE-HLTH 2088VA, Mar. 8, KNC-3. #13059
Whole Foods, Clean Foods, Healthy Foods
Organic, natural, farm-fresh: the labels are everywhere, but what do they all mean? Grocery shopping for better choices can feel like a minefield. We’ll look at the wide variety of common food labels and current food jargon to understand what’s really being said. We’ll compare conventional grocery stores, health food stores, and box meal plans, for the best ways to shop to save money and time.
CE-HLTH 2089VA, Mar. 15, KNC-4. #13060
Delicious Breakfasts, Lunches & Snacks for Busy Folks
Eating breakfast on the run and lunch out can take us off our healthy eating plan, not to mention our budget. With some planning tips and prep time, breakfast and lunch can become meals we look forward to enjoying. Learn how to stock your kitchen and plan ahead so you can create delicious breakfasts and lunches, whether you’re eating at home or at your desk.
CE-HLTH 2090VA, Mar. 22, KNC-3. #13061
What’s for Dinner?
Is it possible to have a nutritious dinner that doesn’t take hours to make? Yes! Come learn great tips for planning meals, shopping, and prepping that will have you enjoy being in your kitchen. Explore time saving devices and get ideas for using your freezer effectively; whether you’re cooking for one or a family, dinner prep doesn’t have to be a dreaded chore.
CE-HLTH 2091VA, Mar. 29, KNC-3. #13062
Husband and wife team Anthony Russo and Andrea Kish, fine wine buyers and owners of ARIES Wine and Spirits, make wine appreciation and education fun and memorable! You must be 21 and over to register. No refunds for these classes. Courses are held at Aries Wine and Spirits, 128 West Post Road, White Plains. Phone: 914-946-3382. Classes begin promptly at 7:30 pm; please allow enough time to park and sign in.
Each class meets for 1 Tues., 7:30-9:30 pm, $25 (+ $20 sampling fee, payable in CASH, to instructor).
ABC’s of White Wine
This “Anything But Chardonnay” course will cover chardonnay, the world’s most well-known white wine, discussed and tasted in comparison with five other white wine grapes. Grape origin, wine-making style, wine service, storage and pairing with foods will be covered. Appropriate cheeses will be served as palate cleansers and to demonstrate food and wine compatibilities.
CE-WINE 2001, Mar. 13. #12942
ABC’s of Red Wine
This “Anything But Cabernet” course will cover cabernet sauvignon, the world’s most widely grown red wine, discussed and tasted in comparison with five other red wine grapes. Grape origin, wine-making style, wine service, storage, and pairing with foods will be covered. Appropriate cheeses will be served as palate cleansers and to demonstrate food and wine compatibilities.
CE-WINE 2000, Mar. 20. #12943