Visit us online at www.sunywcc.edu/wdce | 28 LIFELONG LEARNING & PERSONAL DEVELOPMENT IN-PERSON Dance It Off with Belly Dancing Belly dancing workouts relax your mind and flatten your belly. Wear comfortable workout clothes and a hip scarf, veil, and if possible, a pair of cymbals. CE-DANCE 2002, 5 Sat., July 1-29, 2:00-3:00 pm, AAB-218, $62 (+ $15 optional fee for hip scarf, payable to instructor). S Everts. #9138 REMOTE Hip-Hop Dance This class will explore hip-hop movement and choreography. We will explore body isolations through warm-up exercises. We will work on new choreography each week. We will also explore freestyle or improv dance through cyphers or group circles. This class is intended to be a fun and educational class on hip-hop dance. All are welcome! CE-DANCE 2054, 10 Thurs., June 22-Aug. 24, 7:00-9:00 pm, $195. J Green. #9183 WINE & FOOD EXPLORATION Wine Tastings at ARIES Wine and Spirits Husband and wife team Anthony Russo and Andrea Kish, fine wine buyers and owners of ARIES Wine and Spirits, make wine appreciation and education fun and memorable! You must be 21 and over to register. No refunds for these classes. Courses are held at Aries Wine and Spirits, 128 West Post Road, White Plains. Phone: 914-946-3382. Classes begin promptly at 7 pm; please allow enough time to park and sign in. Each class meets for 1 Tues., 7-9 pm, and costs $26 (+ $25 sampling fee, payable in CASH, to instructor). REMOTE ABC’s of White Wine This “Anything But Chardonnay” course will cover chardonnay, the world’s most well-known white wine, discussed and tasted in comparison with five other white wine grapes. Grape origin, winemaking style, wine service, storage, and pairing with foods will be covered. Appropriate cheeses will be served as palate cleansers and to demonstrate food and wine compatibilities. CE-WINE 2001, 1 Tues., June 27, $26 (+ $25 sampling fee, payable in CASH, to instructor). #9108 REMOTE ABC’s of Red Wine This “Anything But Cabernet” course will cover Cabernet Sauvignon, the world’s most widely grown red wine, discussed and tasted in comparison with five other red wine grapes. Grape origin, winemaking style, wine service, storage, and pairing with foods will be covered. Appropriate cheeses will be served as palate cleansers and to demonstrate food and wine compatibilities. CE-WINE 2000, 1 Tues., July 11, $26 (+ $25 sampling fee, payable in CASH, to instructor). #9109 REMOTE Rose Wines from Around the World Rose Wines are “hot” but will keep you cool when your heart says “red” but the weather says “white”. Explore rose wines from places where you may not know rose wines are made, and from grapes that you never thought roses would be made from. Of course, we will also sample a Provence rose to use as a comparison. Light and seasonal summertime munchies will be served to demonstrate the surprisingly large variety of foods that are delicious with these wines. CE-WINE 2014, July 25, $26 (+$25 sampling fee, payable in CASH) to instructor. #9110 BAKING & COOKING Creative and Natural Cooking NEW! REMOTE Relaxed Summer Dining: An American Take on the French Art of L’Apero Dinatoire Sophisticated snacks, delicious bites, and beautiful boards filled with seasonal treats form the basis for the l’apéro dînatoire, an elegant cross between a light dinner and a casual cocktail gathering. Learn how to adapt this relaxed style of entertaining for the summer months using local ingredients, satisfying recipes, and an elegantly casual atmosphere. CE-COOK 2072, 1 Wed., July 26, 6:30-8:00 pm, $20. V Young. #8510 NEW! REMOTE Summer Italian Kitchen Italian cooking celebrates seasonal ingredients through preparations focused on flavor. Approach the kitchen with a fresh perspective as you learn how to update your Italian dishes for the summer. Learn how vegetables, fruit, and other fresh ingredients form the basis of beautiful and satisfying Italian meals. Enjoy a demonstration of dinner and dessert while picking up tips and inspiration for the season. CE-COOK 2077, 1 Thurs., June 22, 6:30-8:00 pm, $20. V Young. #9272 IN-PERSON The Art of Working with Spices Want to learn how to weave the healthy benefits and seductive flavor of spices into your culinary repertoire? This class is for you! Discover about common spices, how to work with them, their health benefits, and the importance of layering flavor. Students will also learn to make five different spice blends from around the world and discuss how to use these in recipes. $35 materials fee per person, includes spices, storage supplies and cookbook. CE-COOK 2070, 2 Thurs., June 8-15, 6:00-8:30 pm, KNC-4, $60. R Bhattacharya. #9170 IN-PERSON Indian Cooking Made Fun and Simple Love Indian food and want to learn how to cook it in an easy and practical manner? You are in luck! This series of classes will take you through a complete journey in Indian cooking, covering everything from stocking up an essential spice pantry to cooking your favorite dishes and incorporating healthy seasonal produce. This virtual class is designed for all levels and will accommodate most dietary restrictions. CE-COOK 2064, 4 Sat., June 10-July 1, 9:30 am-12:00 pm, KNC-3, $130 (+$20 for required Spices and Seasons cookbook, payable to instructor and mailed to student). R Bhattacharya. #9171
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