Visit us online at www.sunywcc.edu/wdce | 32 LIFELONG LEARNING & PERSONAL DEVELOPMENT Sambal Thai & Malay 4 West Main Street, Irvington 914-478-2200, www.sambalny.com Asian Lunch - Water Views! 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. Then a tutorial on a few special dishes starting with attendees’ hand crafting their own pork momos (handmade steamed pork dumplings.) Our chefs educate us on a few special dishes such as Larb Kai (Thai herbs, chopped chicken, chili, mint, lime dressing, lettuce cups, pounded toasted rice) a favorite weeknight dinner you can make at home (or order in), and Rendang (slow simmered beef in a Malay rendang curry.) Then a lesson on Drunkman Noodles with Vegan “duck” (fresh noodles, chili garlic, veggies, basil and egg and the spices utilized.) Enjoy a mini-taste of a Mango Mojito (light rum, muddled limes with mint mango juice.) Chef Arora has appeared on the Food Network’s Beat Bobby Flay in “Field of Greens” and is one of our favorite food educators. 1 Tues., Aug. 20, 5:30-7:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #3083 La Catena Italian Restaurant 871 Saw Mill River Road, Ardsley 914-231-9260, www.LaCatenaArdsley.com Pasta, Cheese Wheel, Flames! Owner Chef Jeff Delija, a wonderful host and teacher, will fill our senses with some of his favorite Italian dishes starting with a tutorial on making a heartwarming classic, Vongole alla Oreganata (whole clams on the half shell baked with bread crumbs, herb, garlic white wine and lemon.) Get your cameras ready for a flaming tableside show and sample fresh pappardelle pasta, Oyster, Cremini and Shitake mushrooms, along with ignited cognac to melt the cheese in a giant hollowed wheel of imported Parmigiano-Reggiano. Learn the technique used to create Chicken Pasqualina (chicken breast, hearts of palm, artichokes, chopped cherry tomatoes, sautéed in white wine sauce served with potatoes and summer veggies.) Enjoy a taste of their creamy house-made mascarpone cheesecake. 1 Wed., Aug. 21, 6:00-8:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #3084 Special Collaborative Cooking Classes at Zwilling Cooking Studio These classes take place at the Zwilling Cooking Studio, 270 Marble Avenue, Pleasantville 914-749-3406 cookingstudio@zwillingus.com www.zwillingcookingstudio.com Known for German knives and kitchenware, the US Zwilling headquarters and Bernard Janssen, Executive Chef and Culinary Program Manager is excited to host you in their state-of-the-art food education facility. Beer, wine and soft drinks will be available for purchase. Special class treat—shop 20% discount at their onsite retail shop (sale items excluded), and 10% discount on Cooking Studio gift cards! To avoid losses in materials, staff, and food, class registration and sampling fees must be paid in advance and have a NO REFUND policy. The deadline to pay both registration and sampling fees is at least one week in advance or you will not be considered registered and cannot attend. There are no refunds on any of the fees for this special in studio class. Registering for these classes is easy, please follow these steps: 1. Call SUNY WCC to register at 914-606-6830, press 1. 2. Ask to receive the discount code for the sampling fee that will let you pay for your spot at a special SUNY WCC rate. 3. Register or Login to www.ZwillingCookingStudio.com/registration 4. Sign up for the class date you registered for with SUNY WCC and use your discount code. 5. You will get a confirmation email once paid. Show this confirmation email to attend each class. Zwilling Cooking Studio: Chop Chop! During this class, learn the fundamentals of expert knife skills. “What makes a great knife and how do I use it?” An interactive demonstration/discussion on which quality knife to use for every task. Practice skills including: circular rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and using a filet knife, along with information on how to maintain your knives. Bring sealable plastic bags to take your practicechopped veggies home to make a soup! This is hands-on instruction on proper knife use and the chef ’s choice of light fare will be enjoyed. 1 Mon., July 22, 6:00-8:00 pm, $25 registration fee to SUNY WCC and $30 sampling fee, paid in advance to Zwilling Cooking Studio. #3085 Zwilling Cooking Studio: Summertime! Help Chef to prepare three dishes while using Zwilling Kitchen essential products, from cookware to tools and electronic equipment. Learn how to choose the correct products for specific dishes and the ins and outs of cooking in Staub cast iron cookware, and multi-layered Demeyere stainless steel pans. Discover features and benefits of Zwilling products. Enjoy a delicious meal you will help to prepare starting with perfectly seared scallops with corn cream, crispy chorizo, and a pepper relish. Cook with sous vide (water bath) to create a pork loin with a creamy mustard sauce, peach chutney and sautéed rainbow chard. A “how to” on a seasonal dessert – basil citrus marinated red berry salad with Prosecco sabayon, and an almond cookie crumble. A mini lesson on the proper way to chiffonade basil. Throughout the class, chef will guide you, offering valuable insights and tips to enhance your culinary skills. This is a hands-on class in which you help to prepare the 3-course meal, enjoyed sit down style in the dining area. 1 Mon., Aug. 19, 5:30-8:30 pm, $25 registration fee to SUNY WCC and $30 sampling fee, paid in advance to Zwilling Cooking Studio. #3086
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