Workforce Development and Community Education: Spring 2022

Visit us online at www.sunywcc.edu/wdce | 42 LIFELONG LEARNING & PERSONAL DEVELOPMENT Sambal Thai & Malay 4 West Main Street, Irvington 914-478-2200, www.sambalny.com Asian Cuisine Water Views! Take a culinary tour to discover the flavors of South-East Asian cuisine. Inspired by Bangkok, proprietor Navjot Arora and executive chef Rikhi Pandeya will share their expertise to acquaint us with the balanced flavors utilizing the freshest organic ingredients, exotic herbs, and spices from Thailand and Malaysia. Enjoy a sample of a Thai iced tea while watching a tutorial on a few special dishes starting with soup, tom kha—creamy coconut milk broth, lemon grass and chicken. Hand craft your own chicken and pork dumplings to taste and take home. Explore the delicious “drunk-man” noodles and vegan crispy cauliflower Manchurian with a tangy sweet and sour sauce. Then a lesson on pineapple fried rice with eggs, chicken and shrimp. Chef Arora was on the Food Network’s Beat Bobby Flay in “Field of Greens”—season 16/13. 1 Wed., Apr. 20, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18805 NEW! Pax Romana 171 E. Post Road, White Plains 914-831-3303, www.paxromanany.com Play Dough—Hands on! This restaurant features Italian authentic home-style cooking and the recipes are representative of the dishes that the owners, brothers Alfredo and Christian Runco and Paul Russo grew up eating. All are very proud of the family recipes present on the menu taking most influences from Rome, where the Chef Cristian Petitta grew up. Begin class with a lesson using a special flour imported from Italy to make “pinsa romana” margherita pizza. Next, we get our hands on the dough to make spaghetti from scratch – rolling, cutting and shaping. The chef will teach us his secrets to the Roman classic, carbonara, prepared the authentic way with an egg yolk, guanciale, pecorino cheese and freshly ground pepper. Learn the secrets to Mama’s tiramisu enjoyed with a steaming cappuccino. Do not delay if you want to come out and play! Note: second class in May. 1 Mon., Apr. 25, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18807 Tredici North 578 Anderson Hill Road, Purchase 914-997-4113, www.tredicinorth.com Modern Italian—Pescatarian! Chef Fanelli has worked at several of NYC’s most renowned Italian restaurants, from Felidia’s to Rao’s. Now at two Westchester locations, he brings elevated Italian fare to the suburbs. Featured on numerous television shows and the champion on Food Network’s “Chopped,” he demonstrates some of his special dishes, starting with bang-bang shrimp-buttermilk battered with Calabrian chili sauce and scallions. Then learn to sauté broccoli rabe with garlic so it is not bitter. Chef shows us the making of springtime Meyer lemon ravioli with fresh ricotta and lemon sautéed in browned butter topped with smoked salmon crema and poppy seeds. We end with a sweet treat of spring fruit and panna cotta. Limited seats available. 1 Wed., Apr. 27, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18808 NEW! Happiness is Catering Back Country Market and Cafe 1067 North Street, Greenwich, CT (NY border) 203-861-4020, www.Happinessiscatering.com The Study Fine Wines & Spirits (Class begins here) 1071 North Street, Greenwich, CT 203-340-9410, www.thestudyfinewines.com Wine to Table—Hands On! Begin the evening at a library-like intimate shop aptly named “The Study” specializing in small production wine, craft breweries, and artisanal spirits both local and from around the world. Owner Katie will talk about wines and show us how they pair with amazing cheeses while sipping a springtime drink created for our class. Then we move to The Back Country Market and Café where owner Christine discusses her “tricks of the trade” to make your next event unforgettable. Enjoy Prosecco while tasting creative appetizers: ricotta, artichoke and Parmesan galette; a savory mushroom shallot tart; mango crab stacks; and lemon mousse with fresh berries just to mention a few. This is a “hands-on” class with extended time. 1 Thurs., Apr. 28, 6:00-8:30 pm, $21 (+ $35 sampling fee in CASH, payable to instructor). #18809 Chutney Masala Indian Bistro 76 Main Street, Irvington 914-591-5500, www.chutneymasala.com Vegan Lunch! Owner chef Navjot Arora shares his vast food knowledge from his native home in Jalandhar, Punjab. Explore whole food plant-based diets with this all vegan menu starting with Bombay bhel made of cold puffed rice salad with tamarind chutney. Enjoy an interactive education on Indian spices used to create the complex flavors that comprise each vegan dish. Learn to create vegetable fritters known as bhajjia, along with goan vegetable curry with coconut. Discover the special copper vessel used for slow cooked vegetarian hyderabadi dum biryanis- basmati rice slow cooked with fresh herbs and served with raita, a cucumber yogurt cooler. Have fun with a hot demo on tandoori breads including garlic nan. Come explore the tastes of India! 1 Sat., Apr. 30, 11:30 am-1:30 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #18810 Attention Restaurant Owners & Chefs Interested in hosting a class? Please call Sarah Fowler-Rogers at 914-606-6985 to discuss your ideas. 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.