43 | COVID-19 vaccination requirements for in-person classes at www.sunywcc.edu/wdce-vax Textbook Required IN-PERSON GoSu Meats & Noodles 50 South Buckhout Street (Astor Street), Irvington 914-479-5898, www.eatgosu.com Korean Food—Hands On! The name “GoSu” is comprised of two Korean words that mean “meats” (Go-gi) and “noodles” (Gook-Su). Owner and Chef Tony Kim will teach to make some tasty Korean dishes and tell a story or two along the way. For our interactive lesson, help him create Onigiri—Japanese rice ball/ triangles with salmon bulgogi, spicy pork and chicken teriyaki. Learn the art of Asian potato salad and cold Kimchee noodles. Discover the secret to a “must try” dessert—tempura battered fried cheesecake topped with a light raspberry drizzle and green tea powder. Roll up your sleeves and order some hot sake! 1 Wed., Nov. 16, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #90256 IN-PERSON Chutney Masala Indian Bistro 76 Main Street, Irvington 914-591-5500, www.chutneymasala.com Vegetarian Lunch! Owner Chef Navjot Arora, affectionately known as Dr. Spice, shares his vast food knowledge from his native home in Jalandhar, Punjab. Explore the movement towards whole food plant based diets with this all-vegetarian menu starting with Imli Baigan—eggplant fritters coated in tamarind sauce. Enjoy an interactive education on Indian spices used to create the complex flavors that comprise each vegan dish. Experience the food education to create Tikki Cholley Chaat—potato patty, curried chickpeas and tangy chutneys. Learn about the special copper vessel used for slow cooked vegetarian Hyderabadi Dum Biryanis—Basmati rice slow cooked with fresh herbs, served with Raita—cucumber yogurt cooler. Enjoy a taste of Paneer Makhani—knapped with fenugreek scented tomato cream sauce. Have fun with a hot demo on Tandoori breads including Lehsuni— garlic nan. Both a fabulous instructor and celebrated local chef come explore the tastes of India! 1 Sat., Nov. 19, 11:30am-1:30pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #90257 IN-PERSON Clock Tower Grill 512 Clock Tower Drive, Brewster 845-582-0574, www.clocktowergrill.com Farm Favorite! Proud owner of a farm supporting the restaurant’s ever growing needs, our talented Chef Owner Rich Parente will teach us to explore food in a fun and different way. Order a local beer or specialty cocktail while discovering how he integrates spectacular ingredients from his farm into a creative and delicious menu at this true American restaurant. Learn an easy technique to make a familiar appetizer at home—potato knish with a mustard dipping sauce. Hand roll semolina gnocchi to make crispy Romano smothered in Clock Tower Farm lamb Bolognese sauce served with a dollop of fresh whipped ricotta. Save room for chef ’s now famous honey bee and vanilla bean pudding. Watch for his special popup menus and always expect the unexpected at CTG! 1 Wed., Nov. 30, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #90258 IN-PERSON Brothers Fish & Chips 172 North Highland Avenue, Ossining 914-488-5141, www.brothersfishandchips.com Eat Fish. Live Longer! This family of chefs have realized their dream by owning a seafood restaurant next door to their original takeout spot. Known for his beautiful plates and creativity, Chef Owner Elmer Oliveros will start our demonstration with his delicious rendition of seafood soup with clams, mussels and shrimp in a fresh broth. Chef will show us how to prepare a beautiful crab salad served over fried green plantains and jalapeno aioli that you can recreate any night of the week. Enjoy a discussion on the just picked vegetables from local Fable Farm. As a bonus, a specialty cocktail demonstration from their talented staff. Chef incorporates growing herbs, lettuce, vegetables and edible flowers on an aeroponics vertical indoor/outdoor “Tower Garden” for his restaurant. As a smokin’ treat, a tutorial on lemon citrus cake. A lovely surprise awaits from this talented chef who is known for his personalized tasting menus and now the proud owner of a catering “on the go” food truck! Join us for an intimate lesson. 1 Mon., Dec. 5, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #90259 IN-PERSON El Barrio 185 Summerfield Street, Scarsdale 914-723-2600, www.elbarriony.com Taco Tuesday—Mexican Tortillas! Owners Frank Valenti, Michael Mondrone and Chef Salvatore Cucullo opened this sleek and casual, trendy Mexican restaurant incorporating street food with specialty cocktails. Start with a fun jalapeño rellenos stuffed with chorizo and three-cheeses served with salsa roja. Watch chef make fresh stretched tortillas to use for our tacos and tostadas with a variety of fillings as in a traditional roast chayote, Barrio slaw, with crispy onions and fusion chicken Tinga, salsa roja, onion, and cilantro. Chef will teach us to make Mexican churro fries with chocolate dipping sauce and a themed mini-cocktail especially for our class. Check out their calendar of events for great music and comedy nights! 1 Tues., Dec. 6, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #90260 IN-PERSON Sambal Thai & Malay 4 West Main Street, Irvington 914-478-2200, www.sambalny.com Asian Cuisine Water Views! Take a culinary tour to discover the flavors of South-East Asian cuisine. Inspired by Bangkok, Proprietor Navjot Arora and Executive Chef Rikhi Pandeya will share their expertise to acquaint us with the balanced flavors utilizing the freshest organic ingredients, exotic herbs, and spices from Thailand and Malaysia. The cooking process combines the high heat of the wok with constant agitation to create flavors and textures. Enjoy a sample of a Thai iced tea while watching a tutorial on a few special dishes starting with soup to take the chill off, Tom Yum—lemongrass broth, lime leaves, chili, galangal oyster mushroom, tomato, red onion and chicken. Chef will have us hand craft our own Pork Momos—steamed dumplings to take home and let us taste theirs. Explore the tastes of Pad See Ew—flat noodles, Chinese broccoli, eggs, and shredded pork and crusted triangle tofu with peanuts, scallions and sweet chili sauce. Then a lesson on basil fried rice with eggs, bell pepper, onion, and basil. Chef Arora was featured on The Food Network’s Beat Bobby Flay in “Field of Greens”—season 16/13. In warm weather, visit the rooftop deck with views of the Hudson. Come taste the bold flavors! 1 Tues., Dec. 13, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #90261 Register Early! Classes are canceled for under-enrollment several days in advance. We recommend that you register ONE week in advance of the course start date.
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