Visit us online at www.sunywcc.edu/wdce | 38 LIFELONG LEARNING & PERSONAL DEVELOPMENT NEW! DeCicco & Sons 777 White Plains Road, Eastchester (Bar Area-1st floor) 914-704-3220, www.deciccoandsons.com Cheese, Glorious Cheese! At this new location, this family operated specialty grocery store now offers a beautiful bar that serves local beer and wine. Their expert cheese monger will teach some special techniques used by their award-winning catering staff. Trending and always an entertaining fan favorite, learn to create your own charcuterie board just like a professional, including salami roses. Receive an in-depth education on the selection of cheeses, suitable accompaniments, and the perfect wine pairings. Be ensured you will be the talk of your party! To top off the night, pipe your own cannoli to satisfy that sweet tooth. Arrive early or stay late to shop in the beautifully stocked aisles or linger to enjoy a drink at the bar with their extensive selection of craft beer and wine! CE-REST 2000, 1 Wed., Apr. 19, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20166 NEW! Happiness is Catering Back Country Market and Cafe 1067 North Street, Greenwich, CT (NY border) 203-861-4020, www.Happinessiscatering.com The Study Fine Wines & Spirits (Class begins here) 1071 North Street, Greenwich, CT 203-340-9410, www.thestudyfinewines.com Wine to Table—Hands On! Tonight we begin the evening at a librarylike intimate shop aptly named “The Study” who specializes in small production wine, craft breweries, and artisanal spirits that are both local and from around the world. Owner Katie will talk about wines, show us how they pair with amazing cheeses all while sipping a springtime drink created just for our class. We will move to The Back Country Market and Café to hear from Owner Christine discusses her “tricks of the trade” to make your next event unforgettable. Enjoy Prosecco while enjoying these creative appetizers: a ricotta, artichoke, Parmesan galette, a savory mushroom shallot tart, mango crab stacks, and lemon mousse with fresh berries just to mention a few. Christine shares entertaining secrets that will make your next event unforgettable. This is a “hands on” class that allows you to taste and create therefore extended time due to this very generous double class! CE-REST 2000, 1 Thurs., Apr. 20, 6:00-8:30pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #20167 NEW! Apiary 157 Larchmont Avenue, Larchmont 914-834-3572, www.apiarylarchmont.com Hands-On Prep! They always strive to find natural ingredients locally to create wholesome meals for the whole family. Learn with Chef Owner Joerg Zehe as he shares a beautiful meal in preparation of celebrating Mother ’s Day. Our food education in this hands-on class will have you doing part of the preparation for the following meal. Starting with strawberry spinach salad then on to the technique for lemon roasted shrimp and asparagus with herbed couscous that you will easily be able to recreate at home. Chef helps us create our own French classic—chocolate mousse. At the café, there is something for everyone! Longer class due to participation. CE-REST 2000, 1 Tues., Apr. 25, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20168 Albano’s 83 Westchester Avenue, Pound Ridge 914-764-4051, www.AlbanoAppliance.com Interactive Wonderful Setting-Moroccan Flavors! Resident chef Jehan deNoue manages the company’s continuing education program, including cooking classes, manufacturer demonstrations, personal and in-home instruction. Learn tips for preparing a fabulous meal all the while toasting chef with wine. Surrounded by high tech and modern appliances, chef explains the nuances of induction and steam oven cooking. Springtime ingredients have us experiencing Moroccan favorites starting with a chilled fresh pea and mint soup. Discover the interesting spices used in this curry rubbed leg of lamb and stone fruit dish served with a traditional tabbouleh salad. Finish off with an ice box blueberry tart with Greek yogurt and coriander. Do not miss this class as it is always a favorite and gives you an insight into the latest cooking technology! CE-REST 2000, 1 Thurs., Apr. 27, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20169 The 808 Bistro 808 Scarsdale Avenue, Scarsdale 914-722-0808, www.the808bistro.com Vegetarian Lunch! Owner Chef Salvatore Cucullo has trained at the CIA that coupled with his family background in Italian cuisine made for a perfect recipe. The new pre-fixe menus for lunch or dinner are constantly changing with offerings paying loving homage to Nana’s recipes. Many are incorporating a few “meatless meals” into their diets and our knowledgeable chef will teach us a few tips to making vegetarian dishes delicious starting with General Sal’s cauliflower—with a sweet tangy sauce and zesty lime-cream. Explore a satisfying springtime dish of whole wheat linguine—artichoke hearts, sun-dried tomatoes and asparagus, garlic and olive oil that you can easily make on a weeknight. End our lesson with a fresh berry Napoleon with Gran Marnier cream. As “The Frugal Foodie” they offer family meals! A talented chef and always a favorite instructor! CE-REST 2000, 1 Sat., Apr. 29, 12:30-2:30 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #20170 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.