Visit us online at www.sunywcc.edu/wdce | 40 LIFELONG LEARNING & PERSONAL DEVELOPMENT NEW! Hudson Valley Beta Kitchen 163 Grand Street, Croton on Hudson 914-215-5328, www.hvbetakitchen.com World of Herbs and Spice Hands-on! Are your dishes lacking flavor? Join Husband and wife, Kristen and Johnathan Zamora, both Johnson & Wales University graduates, in their production kitchen for a skills-based class on culinary fundamentals. Create dishes focusing on utilizing local ingredients for a lesson on professional cooking skills that are accessible to the home cook (YOU!), with tips to reduce the complexity often associated with making flavorful dishes. Discussion on nutrition, proper handling, stocking with essentials, spice blending to create flavor profiles, rubs and marinades. Attendees take home their spice blends, flavor profile grid and an increased confidence to make flavorful food. This is not a sit-down meal but an informal seating to partake in the following recipes: Herb salad dressing, Oven roasted chicken, Broiled salmon, Rice pilaf, Herb infused custard while honing the ability to easily prepare tasty meals that even their pickiest eaters will ask for more! BYOB if you wish and please choose one of two listed class dates when registering: CE-REST 2000, 1 Thurs., May 11, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20176 CE-REST 2000, 1 Thurs., June 8, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20177 Saltaire Oyster Bar 55 Abendroth Avenue, Port Chester 914-939-2425, www.saltaireoysterbar.com Aww Shucks! Housed in a century old historic grain warehouse nestled along the banks of the Byram River, they offer the widest selection of pristine oysters in the tristate area sourced daily from the Fulton Fish Market. Owners Beth and Les Barnes will treat us to a lesson on shucking oysters and a variety of dressings: red wine mignonette, house cocktail, horseradish aioli, and a creative strawberry cucumber relish. Try some tidbits off their “Wine & Brine” happy hour menu as they share secrets to their fresh fish tacos. Taste their refreshing Key Lime tart for dessert. The bartender will teach us to make a mini seasonal cocktail to pair with our oysters. CE-REST 2000, 1 Tues., May 16, 6:00-8:00 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #20178 NEW! DeCicco & Sons 422 Old Post Road, Bedford (Bar Area-2nd floor) 914-288-5800, www.deciccoandsons.com Can You Charcuterie? At this newest location for this family operated specialty grocery store, they now offer a beautiful bar serving local craft beer and wine. Join their talented cheese monger as they teach special techniques used by their award-winning catering staff to create amazing presentations. Trending and always an entertaining fan favorite, learn to create your own charcuterie board just like a professional, including salami roses. Follow an in-depth education on the selection of cheeses, suitable accompaniments, and the perfect wine pairings. Be ensured you will be the talk of your next get together! To end on a sweet note, pipe your own cannoli to enjoy. Arrive early or stay late to shop the pristine aisles or linger to enjoy a drink at the bar with their extensive selection of craft beer and wine! CE-REST 2000, 1 Wed., May 17, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20179 Maria Restaurant 11 Huguenot Street, New Rochelle 914-636-0006, www.marianewrochelle.com Asian Surprise—Lunch! From the brothers that brought you Pop’s Espresso and Fratelli’s Pizza, Peter and Giovanni Cucullo, Maria Restaurant emerges as only one of a handful of Westchester restaurants awarded the Michelin Bib Gourmand award. Many of the recipes are inspired by momma Maria and chef ’s childhood memories, and then heightened by his creative talents and many Asian influences. Today he showcases his imagination as he shares his favorite Asian flavors in these savory dishes, starting with Salmon Tartare and Sesame Rare Tuna. Discover chefs take on curried cauliflower fritters, Asian Brussels sprouts, and LoMein noodles, capped off with the technique for perfect shrimp fried rice. What a lesson in range and diversity from this talented chef. If you still have room taste a mini version of the famous “dannoli” created at Pop’s that continues to be a fan favorite. It is a delicious hybrid of the classic cannoli and doughnut, filled with cream, chocolate chips and crowned by a tiny round of biscotti! A generous educator, always one of the favorites as class sells out quickly! CE-REST 2000, 1 Sat., May 20, 12:00-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20180 NEW! Pappous + Yia Yia’s Kouzina 6 Division Street, New Rochelle Opa! Recently opened to join the food scene in New Rochelle, our veteran restaurateur and executive Chef Mike Sarris prides himself on this moto, “Cook with Love. Serve with Passion” and he does just that with every bite. Our lesson will include pita with lemon marinated olives, along with a tutorial on Tyropitakia— imported Greek Feta cheese crafted into a pie. Enjoy a “how to” on Melitzanes and Kolokithia—fried eggplant with skodalia (garlic and potato spread). A recipe from chefs’ Yia Yia, learn to make Greek style bell pepper and tomato stuffed with rice, beef and onions in a savory sauce. Our traditional dessert will be Baklava— layers of phyllo dough with nuts, honey syrup and cinnamon accompanied by a mini icy frappe. Arrive hungry and ready to hear our passionate chef share stories of his youth as he feeds us delicious Mediterranean fare. Kalí órexi! CE-REST 2000, 1 Wed., May 31, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20182 Baked by Susan 379 S. Riverside Avenue, Croton-on-Hudson 914-862-0874, www.bakedbysusan.com Pie Oh My—Hands-on! Get ready for fruit season with a lesson on pies! As the Best of Westchester winner for many years, Susan O’Keefe knows a thing or two about baking. The bakery is now housed in a new facility and this veteran baker will show us the basics of using pie crust. Hand make your own with interactive instructions to making the perfect crust. Peel, cut, and dress fruit to make a sweet filling. Learn to roll out and shape the dough to achieve beautiful pies including easy crimping. Take home your pie to bake and eat warm while sharing with your loved ones. A lesson on whipping cream to top a slice of BBS’s favorite fruit pie and coffee after class. Lots of baked goods to purchase including their now famous empanadas! CE-REST 2000, 1 Thur., June 1, 6:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20183
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