Workforce Development and Community Education: Spring 2021

Visit us online at www.sunywcc.edu/wdce | 45 LIFELONG LEARNING & PERSONAL DEVELOPMENT NEW! Sloppie Joe‘s Gourmet Grub 541 Central Park Avenue, Yonkers 914-573-6469, www.sloppiejoes.com Let’s Get Sloppy! Meet Joe Defeis, owner and concept developer, who has elevated the classic sloppy joe to a whole new level by utilizing premium ingredients and flavor fusions that make each SJ sandie an artisanal creation. Discover the story behind his food trucks and brick and mortar location. Joe teaches us about the 100% Angus beef used with some quick tips to recreate the flavorful sauce. Taste a few incarnations of the original sloppy joe including his bestselling “slop-a-cado Joe” as well as his signature SJR, spicy slop, drop and roll, and their new signature sandwich, the Hawaiian, along with a few cool alternatives for non-beef eaters. Learn the best way to hand cut potatoes to ensure quality French fries. Discover why his milk shakes are to die for! This class is held in the OUTDOOR space, so dress accordingly, rain date on May 13. 1 Wed., May 12, 5:30-7:30 pm, $21 (+ $20 sampling fee in CASH, payable to instructor). #21737 RAIN DATE: Thurs., May 13, 5:30-7:30 pm Zwilling J.A. Henckels Cooking Studio 270 Marble Avenue, Pleasantville 914-749-3406, www.zwillingcookingstudio.com Asian Street Food—Hands-on Cooking! Executive Chef Bernard Janssen shows us how to use Zwilling products while we learn to prepare a sit down meal. Learn cooking techniques and knife skills with this extensive interactive lesson to help prepare some of the following dishes to share: sate ayam with peanut sauce, spring rolls with sweet and sour sauce, pho, tom kha kai, lemongrass pork skewers, pork and shrimp dumplings, Thai fish cakes, a quick pad Thai, grilled banana leaf with white fish, papaya salad, summer rolls and chicken larb. As a special class treat, get a substantial discount on all Zwilling products (check website). Longer class due to interactive cooking! Limited space. 1 Thurs., May 13, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21738 NEW! Locali 2 Kirby Plaza, Mount Kisco 914-242-0100, www.localipizzabar.com/mount-kisco-ny Lunch Italiano! The train station has been transformed into one of the hottest bars in the area, serving amazing food from award winning owner and executive chef Mogan Anthony who creates an all-around fabulous experience each time you visit. Chef will teach us to prepare their now famous Locali clam pizza bread, with lemon cream. Learn to perfectly pan sear bronzino with red and green pesto and olive oil potatoes. Experience the house special whipped cheesecake with extra virgin olive oil. Talk, taste and toast with us! 1 Sat., May 15, 12:00 noon-2:00 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #21739 Risotto Restaurant 788 Commerce Street, Thornwood 914-769-6000, www.risotto-restaurant.com Rice is Nice! A traditional Northern Italian dish, risotto is made by slowly simmering arborio rice and adding liquid at intervals to achieve a creamy texture. Owner Kevin Oliveros take us on an informative tour exploring the preparation of the restaurant’s namesake. Begin with a demonstration on a favorite, making fresh mozzarella. Perfectly prepare risotto verde primavera tableside as chef will flambé in a giant wheel of Pecorino Romano cheese. The end of meal treat is a lesson on panna cotta with a surprising twist. 1 Mon., May 17, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $10). #21740 NEW! Apiary 157 Larchmont Avenue, Larchmont 914-834-3572, www.apiarylarchmont.com Hands-On Prep! Chef owner Joerg Zehe was trained by the likes of Jacques Pepin and Alain Sailhac at the French Culinary Institute. Tonight, he shares his wisdom and commercial kitchen for us to “play” in. Pick up some cooking skills with this hands-on class that will have you doing part of the preparation. We begin with a structured salad and then mastering chicken cordon bleu. Learn to make an easy yet delicious spaetzle with French green beans. Chef shows us the technique to perfect a classic crème brulee. 1 Tues., May 18, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21741 The Horse & Hound Inn 94 Spring Street, South Salem 914-763-3108, www.thehorseandhoundinn.com Outdoor Night with Music! During the twenty years the Vales have owned the Inn, there have been several sightings of spirits. Our hosts, Silvano and Sue Vales and friends will keep us in the “spirit” of the upcoming summer! Patio dining (weather permitting) for our lessons on summertime classics with a twist. Begin with an amuse bouche of pesto shrimp and then a “how to” on caprese skewers. A tutorial on a refreshing watermelon, feta and arugula salad. Learn the art of preparing fish such as mahi mahi set over broad beans and wilted greens. Enjoy a light and refreshing sangria then a light dessert of strawberries with balsamic glaze, mascarpone, fresh mint and lemon zest to end our dinner demo. 1 Wed., May 19, 5:30-9:30 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #21742 NEW! Tromonto by Zuppa 27 Saw Mill River Road, Hawthorne 914-347-8220, www.tramontos.com Pizza-Pizza Hands on! Newly renovated and now home to a pizza oven tonight we will get hands on with a pizza lesson. Join owner chef Nando Paterra as he discusses “tossing pies” from the dough to the ins and outs of their combo gas and wood burning oven. Try a variety of pizzas including the speck, fig jam, and gorgonzola; and the broccolletti and salsiccia. Make your own mini classic Margherita pizza. Enjoy a “how to” on baked clams oreganata and crispy calamari arugula salad with garlic aioli. And end the evening with a demonstration of a classic Italian dolce of semifreddo pistachio. 1 Thurs., May 20, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $15). #21743