Workforce Development and Community Education: Spring 2023

39 | COVID-19 vaccination requirements for in-person classes at Textbook Required NEW! Zuppa Restaurant and Lounge 59-61 Main Street, Yonkers 914-376-6500, Italian Flare! This establishment helped spark the development of the Yonkers’ downtown waterfront district. Historically it is housed in the Gazette Newspaper ’s Printing Press warehouse and now has a warm southern Italian inspired decor whose walls are made with 100-year old bricks. You may recognize its interior as many TV and movies have filmed within. Chefs Paskual and Edi Dedi will demonstrate how to make “Cocoa Puffs”—flour dusted chickpeas and fava beans with Parmigiano truffle oil. A lesson on hand formed gnocchi made with 00 flour and ricotta creating fluffy pillows with lemon butter broth and lemon crunch. Chef teaches us to perfectly sear Bistecca Creekstone black angus sirloin with whipped potatoes and broccoli rabe. Optional $15 wine pairing with each course. Enjoy a classic with a lesson on tiramisu accompanied by Italian coffee. Head to the river—buon appetitto! CE-REST 2000, 1 Mon., May 1, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $15). #20171 Meraki Taverna 456 Main Street, Armonk 914-219-8888, Opa! In Greece, “meraki” is described as doing something with passion, with absolute devotion, with undivided attention or when you love doing something so much that your soul is in it, such as proprietor and Chef Michalakis Sarris. Our lesson will include pita with lemon marinated olives, along with a tutorial on hand forming Yiouvarlakia Avgolemono—pork and beef meatballs with rice in a lemon sauce with Fasoulakia—string beans in tomato sauce. Seafood is a specialty of the house and chef shows us how to make Greek style mussels Saganaki with tomatoes, peppers, onions and Feta cheese. Chef enlightens us on classic Spanakopita preparation—spinach and Feta cheese pie with a crisp phyllo dough. Our traditional dessert will be Loukamades— fried dough with honey and cinnamon accompanied by a mini icy frappe. Arrive hungry and ready to hear chef ’s stories of his youth as he feeds our body and soul. Kalí órexi! CE-REST 2000, 1 Tues., May 2, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20172 Sambal Thai & Malay 4 West Main Street, Irvington 914-478-2200, Asian Lesson with water views! Take a culinary tour of Thailand, Singapore and Malaysia to discover the flavors of South-East Asian cuisine. Inspired by Bangkok, proprietor Navjot Arora and executive chef Perry Rodriguez will share their expertise to acquaint us with the balanced flavors of sweet, salty, sour, and bitter. Enjoy a sample of Thai iced tea. Then a tutorial on a few special dishes starting with attendees’ hand crafting their own veggie spring rolls—shredded veggies wrapped in spring roll skin with a sweet chili sauce. Then a tutorial on a few special dishes such as green papaya salad and a favorite weeknight dinner you can make (or order in), Pad See Ew—flat noodles, Chinese broccoli, beef, and egg, in a flavorful dark soy sauce. Then a lesson on Massaman—coconut cream, onions, carrots, potatoes, peanuts, cherry tomatoes and the spices utilized. Chef Arora has appeared on the Food Network’s Beat Bobby Flay in “Field of Greens” and is one of our favored food educators. Visit the rooftop deck for a spectacular view of the Hudson River with a specialty cocktail in hand! CE-REST 2000, 1 Wed., May 3, 5:30-7:30 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #20173 NEW! Northwell Health—Northern Westchester Hospital Cafe 400 East Main Street, Mt. Kisco 914-263-6294, Nourished for Life—Vegetarian! Celebrate the joy of wholesome, delicious cooking. Dine and dish with experts from NWH, part of Northwell Health, and discuss the connection between the foods we prepare in our kitchens and our overall well-being. Community Outreach Program Manager for NWH, Amy Rosenfeld, MS RD CDN coordinates many healthy lifestyle programs and shares this delicious lesson on easy weeknight cooking with fresh ingredients. Regional Executive Chef Andrew Cain has revolutionized what patients think of as “hospital food” creating “resort-style” roomservice in cafes at both Phelps Hospital and NWH, both part of Northwell Health. A Michelin-star chef and graduate of the CIA, Chef Cain is committed to providing patients, visitors and staff with seasonal, nutritious and sustainable meals. We join Chef as he demonstrates a heart healthy, yet tasty spring comfort menu, beginning with a seasonal salad utilizing spring’s freshest ingredients with a special vinaigrette. Then discover his plant-based twist on “pot pie” made with tofu, garden-fresh vegetables and herbs topped with a light crust. For a sweet treat, a light take on strawberry shortcake with a lesson on shortbread biscuits, topped with strawberry coulis, and finished with a vanilla yogurt mouse whipped cream. Learn about how you can adopt a more plantforward, and heart-healthy lifestyle as a way to embrace healthier living from their staff physicians and a registered dietitian and/or nutritionist, from the Seema Boesky Heart Center at NWH, who will be present for questions. Held outdoors weather permitting. CE-REST 2000, 1 Sat., May 6, 12:00-2:00 pm, $21 (+ suggested donation $25 as all proceeds go towards supporting NWH’s Community Health programs, payable onsite by credit card only). #20174 El Barrio 185 Summerfield Street, Scarsdale 914-723-2600, 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 tutorial on creamy avocado dressing to adorn Romaine greens, garlic toasted tortillas, and cotija cheese. Watch chef make beautiful chicken and cheese enchiladas that will wow your family. A lesson on perfect Mexican churro fries with chocolate dipping sauce and a themed mini cocktail especially created for our class. Check out their calendar of events for great music and comedy nights! CE-REST 2000, 1 Wed., May 10, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20175