29 Textbook Required NEW! IN-PERSON Looking Under (and Beyond) the Label Does it matter that you can’t pronounce most of the ingredients listed in your meals or your kids’ snacks? What exactly are “natural” flavors? Why are there over 60 names for sugar? Confused about which cooking oils are good to use? You’re not alone. In this eye-opening course, we’ll dissect the food labels of our favorite products to learn what we’re really feeding ourselves and our family. We’ll uncover why we crave certain foods, learn about chemical ingredients and how they affect us, and dig deep into the quality of our food and the food industry. Come with an open mind and a willingness to participate. CE-HLTH 2103VA, VA 3 Tues., June 6-20, 10:30-11:30 am, KNC-3, $40. S Wood. #9271 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 do not include beverages unless stated. 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). Must be 21 years of age to attend. No refunds are given for these classes but call 914-606-6830 press 1 if you cannot attend so the restaurant can be informed. 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. CE-REST 2000 is the catalog number for all Taste of Westchester classes. Tarry Tavern 27 Main Street, Tarrytown 914-631-7227, www.tarrytavern.com Hand Crafted Pasta! Owner Henry Cabral’s distinct American tavern has the feel of a country farmhouse and offers creative, locally sourced dishes and seasonal menus. Near the Tarrytown Music Hall, many visit before or after a show for a splendid meal. All ingredients locally sourced when possible, showcasing the bounty of the Hudson Valley. Experience the technique used in this summertime favorite – gazpacho utilizing the bounty of local summer crops. Help to make hand formed gnocchi with roasted Yukon gold potatoes and dressed in parmesan butter sauce to plate with the most tender beef short ribs. Optional additional $20 pairs a wine selection with each course. Cabral is a former pastry chef and enjoys sharing some of the most delicious desserts—tonight blueberry pie a la mode. Enjoy a night out with a classically trained restaurateur! 1 Thurs., July 13, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #9206 Apiary (#1) 157 Larchmont Avenue, Larchmont 914-834-3572, www.apiarylarchmont.com Vegetarian, Hands-On Prep! Chef Owner Joerg Zehe was trained by the likes of Jacques Pepin and Alain Sailhac at the French Culinary Institute. In this vegetarian version of an All-American Cookout he shares his vision and commercial kitchen. Pick up some cooking skills with this hands on class that will have you doing part of the preparation. We begin with a zucchini pesto to adorn pasta. Learn to make an easy yet delicious grilled corn salad with cilantro vinaigrette and a summer ’s bounty of vegetables into a tasty casserole. Chef shows us the technique to perfect a summertime favorite blueberry crumble. Always something for everyone! Longer class due to participation. 1 Tues., July 18, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #9207 Clock Tower Grill 512 Clock Tower Drive, Brewster 845-582-0574, www.clocktowergrill.com Lobsta’ in the courtyard! The Parente’s are proud owners of an everexpanding animal farm supporting the restaurant’s growing needs. Our most creative Chef Owner Rich Parente will teach us the ins and outs of producing a seafood extravaganza. Sample a local beer from their long list of purveyors while learning the techniques for an old-fashioned lobster bake (1 per person) accompanied by shrimp, clams, mussels (based on market availability) and sides like corn on the cob, and roasted potato salad. A how-to on strawberry shortcake with fresh whipped cream utilizing summer ’s favorite seasonal fruit. Come see this creative chef in action—watch for special events including wild game nights and summer outdoor music jams in the courtyard. Always expect the unexpected at CTG! Outdoors weather permitting. 1 Wed., July 19, Rain or Shine, 6:00-8:00 pm, $21 (+ $35 sampling fee in CASH, payable to instructor). #9208 Attention Restaurant Owners & Chefs Interested in hosting a class? Email: atasteofwestchesterwcc@gmail.com
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