Workforce Development and Community Education: Spring 2021

Visit us online at www.sunywcc.edu/wdce | 43 LIFELONG LEARNING & PERSONAL DEVELOPMENT NEW! REMOTE Dishing It Dishingitny@gmail.com 845-519-7560, www.dishingitny.com Chef Hannah Gerety is a professionally trained private chef offering meal prep services and cooking classes and specializing in custom, ready-to-eat, meal prep personally designed for your family’s dietary needs. Chef Hannah will lead us in a lesson consisting of three dishes for a spring harvest for you to create in your own home. Cook alongside chef in your kitchen or just follow along and recreate it in your own time. The menu for the evening’s lesson will be a spring pea and mushroom risotto utilizing the taught technique to making a creamy and flavorful risotto. Next asparagus with hollandaise sauce including a step- by-step method to making this “mother sauce” served with blanched asparagus. A lesson on strawberry and goat cheese salad with a perfect red wine vinaigrette will teach us how to incorporate fruit into a delicious spring salad that is savory, sweet and creamy. Once signed up through WCC, you will pay a lesson fee directly to Dishing It on their website with a password and they will forward the zoom link, recipe to follow along, and the ingredient list to purchase on your own should you chose to cook in real-time. 1 Mon., Apr. 12, 6:00-8:00 pm, $21 (+ $15 “sampling” lesson fee, payable to instructor). #21723 NEW! REMOTE Jane Bakes 740 South Drive, Hopewell Junction and 1 Larkin Plaza, Yonkers 845-259-9968, www.janebakes.com From Flowers to Flour! Serial entrepreneur Jane Carroll is a nationally recognized floral designer turned healthier treat baker. She is on a mission to offer better options for those trying to lead a cleaner lifestyle. From breakfast and lunch to her famous cookies baked better, she does it all! Yonkers is home to her grab-and-go cookie and coffee shop while her manufacturing facility for the all natural cookie line and farm-to-table cafe is in Hopewell Junction. Hear Jane’s story and follow along via Zoom. Prepare in your own home or recreate it in your own time, delicious pecan squares and a gluten free almond and coconut cake. Once signed up through WCC, you will pay a lesson fee directly to Jane Bakes on their website and they will forward the zoom link, recipe to follow along as well as the ingredient list to purchase on your own should you choose to cook in real-time, along with a coupon code for a free pack of cookies. 1 Thurs., Apr. 15, 6:00-8:00 pm, $21 (+ $15 “sampling” lesson fee, payable to instructor). #21724 DeCicco & Sons 17 Maple Avenue, Armonk (Demo Kitchen-2nd floor) 914-499-1100, www.deciccoandsons.com Beautiful Demo Kitchen! Chef Frank Carlucci teaches the techniques used from their catering specialties with printed recipes. You will be amazed how easy it is to host a perfect luncheon beginning with a berry basil spritzer. Help prep starting with a strawberry balsamic Caprese salad on crostini and spring herbs deviled eggs. Learn an easy dish of spinach orzo salad with seared shrimp. Brendon O’Brien, their in-house craft beer manager guides us in pairing three different beers with our courses. We will make our cannoli from their delicious bakery to go with coffee or tea. 1 Tues., Apr. 20, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21725 The Winery at St. George 1715 E. Main Street, Mohegan Lake 914-455-4272, www.thewineryatstgeorge.com Italia Here We Come! Listed on the National Register of Historic Places, The Winery is housed in a 107-year old stone church and is one of the most sought-after, unique venues in the tri-state area. Tonight, learn about the wines of Italy and food of that culture. Join us for a unique tasting experience with owners Tom DeChiaro and wine enthusiast John along with executive chef Cisco guiding our palates through a three-course Italian food pairing. Chef will create unique Italian cuisine from the region in his seasonally inspired plates such as stuffed arancini and a surprise dessert as we explore Chianti, Barolo, and Biancazita wines. 1 Wed., Apr. 21, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21726 Tarry Tavern 27 Main Street, Tarrytown 914-631-7227, www.tarrytavern.com Hand Crafted Pasta Demo! Owner Henry Cabral’s American gastro- pub offers creative, locally sourced dishes and seasonal menus inspired by what farmers and fishermen are growing, raising, and catching. Learn to make hand crafted ricotta cavatelli with spring asparagus, peas and brown butter sauce, and how to stuff chicken breast with morel mushrooms and leeks. Cabral is a former pastry chef and makes us some of the most delicious desserts-just taste his strawberry rhubarb crumb pie. Enjoy a night out with a classically trained restaurateur! 1 Tues., Apr. 27, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21727 NEW! Climbing Wolf Coffee & Beer 78 Main Street, Dobbs Ferry, www.climbingwolf.beer The Cheese Enthusiast, www.thecheeseenthusiast.com Say Cheese and Craft Beer! Chris and JB Gomez run this family business in Dobbs Ferry and are thrilled to be supporting the community with coffee and craft beers. Ali Weinig curates gorgeous cheese boards with personally selected, locally sourced, small farm cheeses and produce support local small farms and businesses. Try eight different couplings while learning about pairing cheese and beer. Discover why some of your favorite beers pair so well with cheese. Learn about beer history, how beer and cheese develop their flavors, aroma, appearance, texture, history and more. After class purchase craft beer and cheese at a discounted price. 1 Wed., Apr. 28, 7:00-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21728 Tredici North 578 Anderson Hill Road, Purchase 914-997-4113, www.tredicinorth.com Modern Italian! Italian cooking is in Giuseppe Fanelli’s blood. His family is from in Puglia where they produce olive oil at their family grove. Chef has worked at several of NYC’s most renowned Italian restaurants. Now at two Westchester locations, he brings elevated Italian fare to the suburbs. Featured on numerous television shows, and as the champion on The Food Network’s “Chopped,” he demonstrates some of his special dishes, starting with an asparagus vinaigrette salad. Learn to properly prepare the catch of the day. Chef shows us the making of springtime-vegetable ravioli with creamy burrata. We end with a sweet treat of strawberries and gelato. 1 Thurs., Apr. 29, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21729