Workforce Development and Community Education: Fall 2021

43 | Visit us online at www.sunywcc.edu/wdce Textbook Required IN-PERSON Tredici North 578 Anderson Hill Road, Purchase 914-997-4113, www.tredicinorth.com Modern Italian! Italian cooking is in Giuseppe Fanelli’s blood. His family is from in Puglia where they produce olive oil at their family grove. Chef has worked at several of NYC’s most renowned Italian restaurants. Now at two Westchester locations, he brings elevated Italian fare to the suburbs. Featured on numerous television shows, including “Man Finds Food,” “Kitchen Casino,” and as the champion on The Food Network’s “Chopped,” he demonstrates some of his special dishes, starting with a shaved brussel sprout salad (butternut squash, currants, smoked duck breast, apple, pine nuts, goat cheese vinaigrette, and with drizzled chestnut honey). Learn to properly prepare orata-a little known white fish. Make fall vegetable ravioli with creamy burrata. We end with a sweet treat of strawberries and gelato. Small class limited to private upstairs room. 1 Wed., Nov. 10, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83997 IN-PERSON Roc N Ramen 19 Anderson Street, New Rochelle 914-365-2267, www.rocnramen.com Oodles of Noodles! Owner Wayne Carrington has developed his own recipes and incorporated healthy broths and savory elements for a complete meal in a bowl. His flavors are now worldwide as his ramen shop just debuted in Dubai this spring. Enjoy a talk on steamed BAO buns filled with karaage (Japanese crispy chicken). Discover Wayne’s beef short rib-donburi jasmine rice bowl. Learn how ramen is made using slow-cooked healthy bone stock and sample ramen with spicy boneyard bbq rib tips topped with a variety of toppings including scallions, carrots, corn, egg, flowers, sesame seeds, fried onions, nori, and tonkatsu. Finish with a taste of mochi ice cream. Come slurp with us! 1 Thurs., Nov. 11, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83998 IN-PERSON The 808 Bistro 808 Scarsdale Avenue, Scarsdale 914-722-0808, www.the808bistro.com Peter, Peter, Pumpkin Eater! Chef owner Salvatore Cucullo has spent his entire life in the restaurant world. Training at the CIA coupled with his family background in Italian cuisine made for a perfect recipe. The constantly changing menu features homemade offerings with a loving homage to Nana’s recipes. Help our chef to roll and cut pumpkin gnocchi to present as a creative Thanksgiving dish served in a baked mini pumpkin. Our generous chef will have us taste his delicious braised boneless short rib with creamy polenta. For dessert, a lesson on their apple strudel. Known for their prix fixe menus they also serve “the frugal foodie” with family meals! 1 Sat., Nov. 13, 11:30 am-1:30 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #83999 IN-PERSON Zwilling J.A. Henckels Cooking Studio 270 Marble Avenue, Pleasantville 914-749-3406, www.zwillingcookingstudio.com Hands-on Cooking! Known for German knives, the US headquarters has a spectacular state of the art test kitchen. Exec. chef/ culinary program manager, Bernard Janssen, enlightens us on their products and learn to prepare a sit-down meal by learning knife skills and cooking techniques. Begin with a lesson on root vegetable soup with homemade mini croutons, sour cream, and chives. Then a lesson on properly searing fish with a side demo of cauliflower two ways, pickled golden raisins, and spicy red salsa. Learn the technique to make a refreshing vanilla panna cotta adorned with balsamic reduction, berries, and basil. Longer class due to interactive cooking, wear your comfy shoes! For a special class treat, shop with a substantial discount on all Zwilling products listed on website. 1 Tues., Nov. 16, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #84000 NEW! Albano’s 83 Westchester Avenue, Pound Ridge 914-764-4051, www.AlbanoAppliance.com Interactive Wonderful Setting! Resident chef Jehan deNoue manages the company’s continuing education program, including cooking classes, manufacturer demonstrations, and personal and in-home instruction. Learn tips for preparing a fabulous meal all the while toasting chef with wine. Surrounded by high tech and modern appliances, chef explains the nuances of induction and steam- oven cooking. Get back to the roots as we learn to make celeriac and parsnip soup without cream, roasted garlic and herb chicken, and turnips and carrots. Enjoy a lesson on the holiday favorite sweet potato pie. 1 Thurs., Nov. 18, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #84001 IN-PERSON Maria Restaurant 11 Huguenot Street, New Rochelle 914-636-0006, www.marianewrochelle.com Mama Maria’s Lunch! Delicious Italian cuisine from the brothers that brought you Pop’s Espresso and Fratelli’s Pizza, Peter and Giovanni Cucullo. Awarded the Michelin’s 2020 Bib Gourmand, Gio incorporates new flavors into many of his mother ’s recipes for the most delicious dishes. Famous for his bar bites menu, chef educates us on the makings of some customer favorites including crispy artichokes with aioli two ways, and baked clams. Mama always says “eat your vegetables” and these are the best around including charred carrots with pistachios and fennel pollen. Watch as chef incorporates flavor into oxtail ragu served over house made gnocchi. For dessert, taste the lightest doughnut around filled with cannoli cream and enjoyed with a cappuccino. 1 Sat., Nov. 20, 12:00 noon-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #84002 Register Early! Classes are canceled for under-enrollment several days in advance. We recommend that you register ONE week in advance of the course start date.