Visit us online at www.sunywcc.edu/wdce | 40 LIFELONG LEARNING & PERSONAL DEVELOPMENT 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. Restaurants: Interested in hosting a class? Email atasteofwestchesterwcc@gmail.com CE-REST 2000 is the catalog number for all Taste of Westchester classes. La Catena Italian Restaurant 871 Saw Mill River Road, Ardsley 914-231-9260, www.LaCatenaArdsley.com Pasta, Cheese Wheel, Flames! Catena meaning a connected series or chain as is this family restaurant to the surrounding community. 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 delicious hot antipasto of mussels in a house perfected marinara sauce. 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 cheese in a giant hollowed wheel of imported ParmigianoReggiano. Next a lesson on Pollo Pasqualina–chicken breast sautéed in white wine, with hearts of palm, artichoke and fresh chopped cherry tomatoes served with potatoes and veggies. Enjoy a taste of their house-made Napoleon pastry with coffee. Attendees love the show as this chef is on fire! 1 Tues., Sept. 26, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92018 NEW! Fortina (#1) 136 S. Ridge Street, Rye Brook 914-937-0900, www.fortinapizza.com Pizza, Pizza Hands On Action! Chef Paul Failla creates food inspired by his Italian upbringing in this trendy hot spot. Join Paul in an interactive lesson on making a pizza the “Fortina” way. This upclose and personal demonstration will have you stretching their classic dough to make your own pizza and topping it with various deliciousness. Listen while chef discusses all things pizza. Many toppings to choose from, you can even make your personal pie just like “Paulie’s Pie” with Sunday sauce, meatballs, sausage, ricotta, and parm, as it is famously named for our talented chef. Watch as your pizza pie bakes in their wood-fired oven. While your pizza gets crispy, enjoy some Fortina appetizers and salad. Delight in your pizza creation all to yourself or bring it home to share. Chef ends our fantastic lesson with a surprise dessert. Treated to a non-alcoholic beverage with our meal, selections of wine or beer will be available for purchase. Do order one of their fun cocktails like the Gumad, Marone or the Bad Bing to complete the meal! Grab a friend and come play-dough! 1 Wed., Sept. 27, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92019 NEW! Mima Vinoteca Italian Kitchen & Wine Bar 63 Main Street, Irvington 914-591-1300, www.mimarestarurant.com Hand rolled Gnocchi! Pasta just like Nonna used to make! Join Owner Nando Paterra for a “how to” on forming Arancini–breaded risotto balls, made with a four-cheese blend, and peas accompanied by Mima’s spicy vodka sauce. Watch how easy it is to hand form gnocchi enhanced with beet juice to give it a rosy hue, prepared with sausage, seasonal veggies in a sage butter sauce. Beertempura cauliflower, and Shishito pepper aioli is new to the appetizer menu and tonight learn the secret to making it at home. For dessert the preparation of an Italian classic–Bombolini fritters using a ricotta based dough fried crisp served with a caramel dipping sauce. Optional additional $20 pairs a wine selection with each course. The restaurant is a tribute to our Mimas! Always a class favorite, Mangia! 1 Mon., Oct. 2, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #92020 Apiary (#1) 157 Larchmont Avenue, Larchmont 914-834-3572, www.apiarylarchmont.com Tex Mex Dinner Ideas, Some Hands-On Prep! They always strive to find natural ingredients locally to create wholesome meals for the whole family. Learn with classically trained, Chef Owner Joerg Zehe, as he shares a delicious summer inspired meal. Our food education in this class will have you doing part of the preparation for the following meal. Starting with Jalapeno cornbread then on to the technique for chicken chili that you will easily be able to recreate at home. A lovely corn and black bean salad that can be altered to your taste by switching beans. Chef helps us create sweet and tart lemon bars sure to be a crowd favorite. At the café, there is something for everyone! Longer class due to participation. 1 Tues., Oct. 3, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92021
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