Great Chefs of Westchester Series
WESTCHESTER COMMUNITY COLLEGE FOUNDATION PRESENTS GREAT CHEFS COOKING DEMONSTRATIONS AND DINNERS IN OCTOBER AND NOVEMBER
The Westchester Community College Foundation is presenting its Great Chefs of Westchester Cook for Westchester Community College series of cooking demonstrations and three-course dinners in October and November. These tantalizing events will be held in the college’s state of the art instructional kitchens and Culinary Dining Room. Host Chef Philip McGrath, Curriculum Chair of the college’s Culinary Arts and Management Program and former chef and owner of Iron Horse Grill, has assembled a stellar cast of culinary celebrities who will create epicurean delights and teach you how to dazzle future dinner guests.
The evenings begin with liquid refreshments, followed by a demonstration of the how-to’s of each meal. Afterward, enjoy the chef’s succulent creations paired with an accompanying wine or beer. Each guest will leave with recipes for dinner and beer/wine pairing information. Sign up for one or two events or the entire series. All of this culinary decadence is in support of scholarships and programs for students. Bon Appétite!
*Fig and Olive, Chef Cristian Petitta, 6:00 p.m. on Monday, October 16. Petitta learned to cook alongside his mother and grandmother in the family’s kitchen outside of Rome. After attending culinary school in Rome, he worked at the St. Regis in Rome; the Baglioni Hotel, a five star hotel in England; and a yacht club in Porto Cervo in Sardinia. After moving to the U.S., he was Executive Chef at La Bocca and Pax Romana and is currently Chef de Cuisine at Fig and Olive in Scarsdale. A teacher at heart, the Chef will share his techniques and recipes for making fresh mozzarella and pasta.
*Moderne Barn, Chef Ethan Kostbar, 6:00 p.m. on Monday, October 23. Kostbar is a self-described “Jewish Yenta” with a love for food. His experiences at The Culinary Institute of America and the opportunity to work with some of the country’s most renowned chefs influence his menu choices. Join him to learn how he balances an appreciation for local, handpicked ingredients with his well-loved mantra: “Simple, seasonal food is delicious food.”
*bartaco, Chef Jonathan Rohland, (Event postponed – Date to be announced). Rohland began his career at John Harvard’s Brew House in Atlanta, then became the Culinary Leader of Nordstrom’s restaurant division. Joining the bartaco team in 2015, he brought his focused passion for the brand and culture to this restaurant inspired by the healthy outdoor lifestyles and beach culture of Brazil, Uruguay, and Southern California. Join the Chef and learn how to fuse fresh ingredients to create the bold flavors of three barcaco signature dishes, all paired with the restaurant’s signature maragita made with the brand’s Libelula tequila.
*Inn at Pound Ridge by Jean-Georges, Chef Ron Gallo, 6:00 p.m. on Wednesday, November 1. After completing his degree at the Culinary Institute of America, Gallo went on to the acclaimed La Cote Basque. From there he went to Lafayette, the four-star New York City restaurant. Currently Chef de Cuisine at The Inn at Pound Ridge by Jean-Georges, he will teach how to subtly balance flavor and texture.
This series helps ensure the ability of the Westchester Community College Foundation to meet student and college needs not met by public funds. As part of its mission, the Foundation raises funds in order to provide scholarships for student scholarships. More than $20 million in scholarship support has helped more than 16,000 students complete their education since the Foundation was created in 1969. In the 2016-2017 academic year, over $1.6 million in scholarships was awarded to students.
One of the many programs that the Foundation funds scholarships for is the Culinary Arts and Management curriculum. It leads students to careers, not only in restaurants, but also in commercial, on-site, and institutional establishments. Course work includes culinary arts, business management, work experience, and a basic liberal arts core. Culinary Arts and Management graduate move into positions in the field or transfer to four-year colleges to continue their studies. Participation in the Great Chefs series helps transform lives through the gift of educational opportunity.
One hundred percent of all funds raised from the Great Chefs Series go directly to the Westchester Community College Foundation’s Scholarship and Program Fund, which supports the On Campus Food Pantry. The pantry assists our students who are struggling with food insecurities.
Tickets for each event are $150. For details, please visit the Great Chefs page or call 914-606-6558.