Wine & Food Exploration
Summer 2024
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 Tues., June 25, 6:30-8:00 pm, $20. V Young. #3045
IN-PERSON Buttercream Decorating Techniques
Learn the basic art of decorating with buttercream. In this workshop, learn how to prepare icing to obtain the right consistency for decorating, how to color icing, and how to fill a decorating bag. Discover the basic art of cupcake and cakedecorating through basic baking tips and tricks. In the first class, students will bring eight cupcakes to decorate and for the second class, students will bring a cake to decorate.
At SUNY Westchester Valhalla: CE-COOK 2060, 2 Sat., July 20-27, 10:00 am-1:00 pm, KNC-2, $65 (+ $40 materials fee, payable to instructor). L Nicholas. #3094
REMOTE Summer Salads: Beautiful and Delicious Ways to Enjoy the Summer Harvest
Think beyond simply greens. Summer vegetables and fruit can be transformed into beautiful and delicious salads of all types, including heartier grain and dinner salads. Learn new methods of preparation, ingredient combinations, and homemade dressings for colorful, tasty salads to satisfy you all season long.
CE-COOK 2071, 1 Tues., Aug. 7, 6:30-8:00 pm, $20. V. Young. #3046
Fall 2024
Vibrant Soups
Winter ingredients transform into cozy and warming soups. Learn to make two soups, an Italian pasta e fagioli (pasta and beans) and roasted vegetable soup while exploring customization, flavor combinations, and all the tips necessary for creating delicious winter meals based around these satisfying recipes that can be made vegan or vegetarian. (Ingredient list and recipe provided in advance for those who wish to cook along.) CE-COOK 2076, 1 Thurs., Oct. 10, 6:30-8:00 pm, $25. V Young. #97902
Plant-Forward Cooking
Plant-forward dishes are vibrant and delicious, and they nourish us in many ways. With this versatile and sustainable approach to food, you don’t necessarily have to exclude meat, but rather allow plants to take center stage. Learn to incorporate more vegetables, beans, fruits, whole grains, and other plants into your meals through satisfying recipes, methods of preparation, and practical lifestyle strategies. CE-COOK 2067, 1 Tues., Oct. 22, 6:30-8:00 pm, $25. V Young. #97903
Indian Cooking Made Fun and Simple
In this interesting class, students will learn about essentials of spices, working with Indian flavors and a few simple dishes. This class should get students well established with working their way with Indian food. CE-COOK 2064, 4 Sat., Sept. 7-28, 11:00 am-1:30 pm, CLA-203, $130 (+ $50 for tasting fee and cookbook, payable to instructor). R Bhattacharya. #98084
Fun with Spices
Spices are healthy, flavorful and add a good flavor boost to any meal. In this class, you can join chef and cookbook author Rinku Bhattacharya to learn how to work with spices and make your own spice blends. CE-COOK 2070, 2 Sat., Sept. 14-21, 2:00-4:30 pm, CLA-203, $60 (+ $25 for spices, bottles kits for spice blends, payable to instructor). R Bhattacharya. #98085
Buttercream Decorating Techniques
Learn the basic art of decorating with buttercream. In this workshop, learn how to prepare icing to obtain the right consistency for decorating, how to color icing, and how to fill a decorating bag. Discover the basic art of cupcake and cake decorating through basic baking tips and tricks. In the first class, students will bring eight cupcakes to decorate and for the second class, students will bring a cake to decorate. At SUNY Westchester Valhalla: CE-COOK 2060, 2 Sat., Dec. 7 & 14, 10:00 am-1:00 pm, KNC-4, $65 (+ $40 materials fee, payable to instructor). L Nicholas. #97981