Visit us online at www.sunywcc.edu/wdce | 36 LIFELONG LEARNING & PERSONAL DEVELOPMENT REMOTE Simplify Weekly Meal Planning Are you bored with your meal choices? Would you like to make cooking and meal planning less stressful? Learn tips, strategies, and recipes for delicious weekly meals. We will cover stretching meals creatively over multiple days, delicious flavor combinations, kitchen organization, and simple strategies that work whether you are cooking for one or a crowd. CE-COOK 2068, 1 Tues., Feb. 21, 6:30-8:00 pm, $25. V Young. #20020 REMOTE Plant-Forward Cooking Plant-forward dishes are vibrant and delicious, and they nourish us in many ways. With this versatile and sustainable approach to food, you do not necessarily have to exclude meat, but rather allow plants to take center stage. Learn to incorporate more vegetables, beans, fruits, whole grains, and other plants into your meals through satisfying recipes, methods of preparation, and practical lifestyle strategies. CE-COOK 2067, 1 Thurs., Mar. 9, 6:30-8:00 pm, $25. V Young. #20021 A TASTE OF WESTCHESTER Join us at several of Westchester ’s most exciting restaurants for a culinary adventure that will tantalize your taste buds. Each chef will offer a private cooking demonstration, followed by a sample tasting of the prepared items. Fees include non-alcoholic beverages. New menu items are explored each semester. Menu substitutions may occur when necessary. Demonstrations will begin at the times designated. Sampling fees are payable in CASH only (except where indicated). No refunds are given for these classes but call 914-606-6830 press 1 if you cannot attend so the restaurant can be informed. Must be 21 years of age to attend. NOTE: If registering and paying for yourself and/or others, you are required to provide complete registration information (name, address, date of birth, phone, and email) for all registrants at the time of registration. Donna Monaco, coordinator for A Taste of Westchester and advocate for food education, creates these classes by inviting chefs to host cooking demonstrations in their restaurants. @DonnaDishes Instagram she recaps these demonstrations and highlights recipe development for home cooks. Restaurants: Interested in hosting a class? Email: atasteofwestchesterwcc@gmail.com La Catena Italian Restaurant 871 Saw Mill River Road, Ardsley 914-231-9260, www.LaCatenaArdsley.com Flames! Catena meaning a connected series or chain as is this family restaurant to the surrounding community. Owner Chef Jeff Delija, a wonderful host and teacher, will fill our senses with some of his favorite Italian dishes starting with Melanzane di Rollatini—eggplant rolled, stuffed with ricotta then baked with mozzarella and marinara sauce. Get your cameras ready for a flaming tableside show and sample—fresh pappardelle pasta, three types of mushrooms, and ignited cognac, melded in a giant hollowed wheel of imported Parmigiano-Reggiano. Next a lesson on Pollo alla Catena— chicken breast stuffed with shrimp, prosciutto and mozzarella, sautéed in white wine, lemon, with green peas, shallots served with potatoes and veggies. Enjoy a taste of their tiramisu with coffee for dessert. Attendees love the show as this chef is on fire! CE-REST 2000, 1 Mon., Mar. 13, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20154 NEW! Tarry Tavern 27 Main Street, Tarrytown 914-631-7227, www.tarrytavern.com Hand Crafted Pasta! Owner Henry Cabral’s American gastropub offers creative, locally sourced dishes and seasonal menus inspired by what farmers and fishermen are growing, raising, and catching. Near the Tarrytown Music Hall, many visit before or after a show for a splendid meal. 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 apple crumb pie. Enjoy a night out with a classically trained restaurateur! CE-REST 2000, 1 Thurs., Mar. 23, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20156 NEW! Tramontos 27 Saw Mill River Road, Hawthorne 914-347-8220, www.tramontos.com Now that’s Italian! Join Owner Chef Nando Paterra as he discusses the art of making fish con parchment, a classic preparation utilizing folded paper to trap steam, keeping the fish moist. While our fish bakes, their wood burning pizza oven greats us with a taste of fig jam, speck and gorgonzola on a crisp perfected dough. Enjoy a “how to” on house made stuffed pasta utilizing the season’s best offerings in a flavorful sauce. Optional additional $15 pairs a wine selection with each course. Demonstration on a lovely Italian dolce—panna cotta with Amerena cherry and a sugary shortbread crumble. Always a delicious favorite, Mangia! CE-REST 2000, 1 Mon., Mar. 27, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $15). #20157 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 mess around 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 then on to 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. Always something for everyone! Longer class due to participation. CE-REST 2000, 1 Tues., Mar. 28, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20158
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