Continuing Education

Food & Wine

NEW! What in the World is a Ducken?
You may have heard the term “Turducken” and wondered, what is THAT?! It's a boneless stuffed chicken, inside a boneless stuffed duck inside a boneless stuffed turkey!! When roasted, it looks like a beautiful stuffed turkey—with a delicious surprise inside. In this variation, we're going to stuff a chicken inside a duck. Come and see how it's done and enjoy tasting it, too!
1 Wed., Mar. 3, 6:30-9:30 pm, STC-107, $40 (+ $15 materials fee, payable to instructor). H Kornfeld. #WJ-D423

NEW! The Sumptuous Seder
Join us as we all prepare a delicious and traditional Passover Seder. From charoses and matzo balls to brisket and coconut macaroons, this hands-on course will teach you how to create a wonderful Passover meal.
2 W/Th, Mar. 10 & 11, 6:30-9:30 pm, STC-107, $75 (+ $25 materials fee, payable to instructor). H Kornfeld. #WJ-D424

NEW! Around the World with Food: The Journey Continues
Part 2 of “Around the World with Food.” Your itinerary includes France, Italy, Southern Cookin', Mexico, New England and Ireland. Part 1 is not a pre-requisite.
6 Thurs., Jan. 21-Feb. 25, 6:30-9:30 pm, STC-107, $175 (+ $80 materials fee, payable to instructor). H Kornfeld. #WJ-D427

NEW! Cozy Comfort Foods
Chase away winter's chills with these traditional, soul-satisfying comfort foods. Enjoy preparing and feasting on perennial favorites such as succulent mac 'n cheese, hearty meatloaf, fluffy garlic mashed potatoes and creamy cinnamon rice pudding.
4 Wed., Jan. 20-Feb. 10, 6:30-9:30 pm, STC-107, $125 (+ $70 materials fee, payable to instructor). H Kornfeld. #WJ-D428

NEW! Elegant Easter Dinner
Join us as we all prepare a delicious and sumptuous Easter feast. Learn to prepare hors d'oeuvres, entrées and desserts in this hands-on class, which are sure to amaze and satiate all your holiday guests.
1 Wed., Mar. 24, 6:30-9:30 pm, STC-107, $40 (+ $25 materials fee, payable to instructor). H Kornfeld. #WJ-D430

Delicious Meals on a Budget
This class will teach you how to make delicious restaurant quality meals to enjoy at home while staying within your budget.
1 Mon., Feb. 1, 6:30-9:30 pm, STC-107, $40 (+ $15 materials fee, payable to instructor). J Weinberg. #WJ-D431

Parties on a Budget
This class will teach you how to plan and create a wonderful and delicious cocktail/dessert party while still remaining on a budget.
1 Mon., Mar. 1, 6:30-9:30 pm, STC 107, $40 (+ $15 materials fee, payable to instructor). J Weinberg. #WJ-D433

NEW! Healthy Cooking With Carol
Each class meets for 1 Wed., 6:30-8:30 pm, STC 107, $30 (+ $12 materials fee, payable to instructor). C Wasserman.

Soups and Vegetables of Spring
Use the wide array of local spring vegetables to make some delicious soups, side dishes, and even main courses! We’ll make a Japanese soba noodle soup with tofu and vegetables, lightly blanched crudités with miso-tahini dipping sauce, and a tofu vegetable stir-fry. Learn how you can substitute some vegetables for others, and use whatever happens to be in your fridge!
Mar. 31. #WJ-D275

Quick Dinners
Eat healthy even when you’re short on time! We’ll make a quick and easy zucchini and squash sauté over whole grain orange couscous, whole wheat pasta primavera with lemon olive oil, and black bean burritos with stir-fry veggies in whole grain tortillas.
Apr. 7. #WJ-D276

Healthy Desserts
It’s now possible to have your cake and eat it too! We’ll be making desserts that are naturally sweetened with maple or brown rice syrup and made with whole grain flours. No white flour and cane sugar here! So delicious, no one can tell they’re healthy! We’ll make dark chocolate fudge brownies, lemon cupcakes with tofu frosting, and maple pecan pumpkin bread.
Apr. 14. #WJ-D284

Whole Grains
Learn how to use common whole grains, as well as the lesser-known ones, including: millet, brown rice, quinoa, amaranth, teff, spelt berries, and others. We’ll make a barley corn salad, millet vegetable burgers, and whole spelt berry veggie stir-fry. You can even substitute other whole grains for the ones we’ll be cooking with.
Apr. 21. #WJ-D274
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Intro to Basic Cooking
Learn the theory and practice of cooking. Includes a hands-on introduction to cooking techniques, ingredients, equipment kitchen organization and timing. Students will practice preparing several popular dishes.
4 Mon., Mar. 8-Apr. 5 (skip 3/15), 6:30-9:30 pm, STC-107, $150 (+ $10-15 materials fee per class, payable to instructor). G McMillian. #WJ-D135

Make Beautiful Vegetable & Fruit Platters and Watermelon Boats
Create elegant, fancy vegetable and fruit salads, as well as platters and watermelon boats for large parties and gatherings. Make them as gifts or create platters for your catering business. Learn how to select fruits and vegetables, how to cut designs, and how to arrange, wrap and store the final product. Take home what you create in class!
1 Sat., Feb. 20, 9:00 am-12:00 noon, Room TBD, $45 (+ $30 for materials fee, payable to instructor for produce, tray, knife, cutting board and wrapping paper, or bring your own). N Salama. #WJ-D783

Fruit and Vegetable Carving
Learn the art of culinary carving and plate decorating using a combination of shapes and strips, floral carvings, and animal and bird carvings.
1 Sat., Feb. 20, 1:00-4:30 pm, Room TBD, $40 (+ $30 materials fee for vegetables, fruits, display trays, etc., payable to instructor). N Salama. #WJ-D163

Cooking at Mt. Vernon

These classes are held at the Mt. Vernon Extension Center, 175 Gramatan Ave; call 914-606-7200 to register. Please note materials fees are payable at the time of registration.

Cake Baking For Decorating Presentation
Learn basic cake baking techniques for cake presentation. Learn to make a cake from homemade batter; how to properly cut and level a cake; and cooling and freezing techniques for cake decorating preparation and presentation.
2 Mon., Feb. 1 & 8, 6:00-9:00 pm, $110 (+ $25 materials fee). D Colon. #MV-V077

Cake Decorating 1
Learn how to make pastry chef-style cakes, fill them, and then perfect them with a variety of rich and tasty butter cream frostings. Cake cutting and piping bag techniques will be covered.
3 Mon., Feb. 15-Mar. 1, 6:00-9:00 pm, $130 (+ $30 materials fee). D Colon. #MV-V078

Cake Decorating 2
Learn preparation of frostings and toppings: review basic frostings and learn to prepare advanced frostings like marzipan and fondant coatings. Learn layered and tiered cake assembly and more advanced techniques like using royal icing, flowers and the basket weave design.
3 Mon., Mar. 8-29 (skip 3/15), 6:00-9:00 pm, $130 (+ $30 materials fee). D Colon. #MV-V079

Cake Decorating 3
Learn more advanced principles, techniques and skills for beautiful cake presentations. Covers extensive cake assembly designs, border and finishing techniques, plus hand molded and piped floral work to enhance your cakes.
3 Mon., Apr. 5-19, 6:00-9:00 pm, $130 (+ $30 materials fee). D Colon. #MV-V080

Save $$! Register for above four classes for only $560 (includes the $115 materials fees). Use #MV-V099 to register for the package.

Wine Appreciation

Westchester’s husband and wife team, Anthony Russo and Andrea Kish, fine wine buyers and owners of ARIES Wine and Spirits in White Plains, make wine appreciation and education fun…and memorable! You must be 21 and over to register.

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.
1 Tues., Feb. 23, 7:00-9:00 pm, $25 (+ $15 sampling fee, payable to instructor). A Kish & T Russo. #WJ-D827

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 four 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.
1 Tues., Mar. 2, 7:00-9:00 pm, $25 (+ $15 sampling fee, payable to instructor). A Kish & T Russo. #WJ-D915

NEW! Mad About Malbec
Malbec is only bottled as a varietal in a few parts of the world but this adaptable grape can be made into a wide range of wines and is often used in blending. Tonight, explore this grape, tasting wines from its spiritual home in France and its modern day home in Argentina. Six wines will be tasted and paired with regional cheeses to complement their robust and rustic flavors.
1 Tues., Mar. 9, 7:00-9:00 pm, $25 (+ $18 sampling fee, payable to instructor). A Kish & T Russo. #WJ-D283

These wine appreciation courses are held at Vintage Restaurant, 171 Main St., White Plains, NY 10601 (across the street from the Galleria Mall). Metered parking is available in the mall lot. Classes begin promptly at 7:00 pm; allow enough time to park and sign in. Call 914-328-5803 for directions.