Visit us online at www.sunywcc.edu/wdce | 42 LIFELONG LEARNING & PERSONAL DEVELOPMENT IN-PERSON Baked by Susan 379 S. Riverside Avenue, Croton-on-Hudson 914-862-0874, www.bakedbysusan.com Holiday Pie Oh My—Hands-on! As the Best of Westchester winner for many years, Susan O’Keefe knows a thing or two about baking. The bakery is now housed in a new facility and this veteran baker will show us the basics of using pie crust. Hand make your own with interactive instructions to making the perfect crust. Peel, cut and dress fruit to make a sweet filling. Learn to roll out and shape the dough to achieve beautiful pies including easy crimping. Take home your pie to bake and eat warm while sharing with your loved ones. A lesson on whipping cream to top a slice of BBS’s favorite fruit pie and coffee after class. Lots of baked goods to purchase including their now famous empanadas! 1 Wed., Nov. 2, 6:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #90251 IN-PERSON Zwilling J.A. Henckels Cooking Studio 270 Marble Avenue, Pleasantville 914-749-3406, www.zwillingcookingstudio.com, www.Westchesterblogger.com *Please note two different dates with the same menu. Second date includes a lesson on food photography. Holiday Fare Hands-on Cooking! The Zwilling US headquarters created a fantastic state of the art cooking studio kitchen. Executive Chef and Culinary Program Manager, Bernard Janssen, shares how to prepare a lovely sit down meal worthy of the holidays. Hands on instructions from professional chefs with all recipes to follow. Experience a tutorial on knife skills and cooking techniques utilizing their many products while we help to prepare our meal. We will start with zucchini, salmon cannelloni, and a glazed shrimp, herb salad. A knife lesson to butterfly and stuff a pork tenderloin that will wow your guests with a mushroom, apple, truffle stuffing. Pan roast Brussel sprouts and create a potatoroot vegetable gratin to create a magnificent table. Of course a beautiful dessert is a must as we create a delectable chocolate trio. Beer and wine will be available for purchase and soft drinks provided. Limited space and special class treat—allows us to enjoy a substantial discount on all Zwilling products from the website or in their retail shop that night. Receive a 10% discount on Cooking Studio class Gift Cards for you or a friend! 1 Mon., Nov. 7, 5:30-8:30 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #90252 NEW! IN-PERSON Zwilling J.A. Henckels Cooking and Photography Studio Same menu and description as class #90252, Zwilling J.A. Henckels Cooking Studio, plus a discussion on phone photography with tips and tricks using your iPhone camera to capture creative and Instagram worthy food photos. Westchester blogger Productions, originator of @WestchesterBlogger, Itzel Aguilera along with Meghna Hegde of @YummyDomain will guide our discussion on capturing food in the best light utilizing techniques to make your tastiest photos great! Attendees may appear in the background of photos. 1 Tues., Nov. 8, 5:30-8:30 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #90253 NEW! IN-PERSON Fin & Brew 5 John Walsh Boulevard, Peekskill 914-788-4555, www.finandbrew.com On the Water! This American restaurant located on the Hudson River on Charles Point is the perfect palate for Executive Chef Michael Anastacio’s passion and originality in the kitchen. Learn to incorporate fall’s harvest into these beautiful plates, starting with a vegan Tom Kha Gai—winter squash, crispy tofu, Thai red curry dish to warm your heart and soul. Known for his way with fish, chef teaches how to make perfectly pan seared salmon—roasted dill potatoes adorned with a tarragon cream. An instruction on fall’s favorite fruit, pears—poached and served with olive oil cake to finish our class. Enjoy the views along the river, music and craft beer at River Outpost Brewing Company on the ground floor. Optional $15 wine pairing with each course. 1 Thurs., Nov. 10, 6:00-8:00 pm, $21 (+ $30 sampling fee in CASH, payable to instructor; optional wine pairing additional $15). #90254 IN-PERSON Meraki Taverna 456 Main Street, Armonk 914-219-8888, www.merakitaverna-armonk.com Opa! In Greece, “meraki” is described as doing something with passion, with absolute devotion, with undivided attention or when you love doing something so much that your soul is in it, such as proprietor and chef Michalakis Sarris. Nibble on pita with lemon marinated olives, and enjoy a tutorial on Falafel—deep-fried chick peas with a special tahini sauce. Chef shares his recipe for Tirokafteri—a spicy feta cheese spread and how to cook Patzaria—fresh beets. Our lesson will include grilled calamari with lemon and Prasini salad with fresh dill. Learn the art of traditional Arni Fasoulakia—Greek lamb stew with fresh string beans in tomato sauce, a recipe from chef ’s Yia Yia. Our dessert will be cocoa baklava—chocolate baked inside of this traditional Greek dessert. This will be accompanied by an icy frappe of Greek coffee. Arrive hungry and ready to hear our chef ’s stories of his youth as he feeds our body and soul. Kalí órexi! 1 Tues., Nov. 15, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #90255 Attention Restaurant Owners & Chefs Interested in hosting a class? Please email workforceandcommunity@sunywcc.edu to discuss your ideas.
RkJQdWJsaXNoZXIy OTM3MzMz