Workforce Development and Community Education: Summer 2021

27 | Visit us online at www.sunywcc.edu/wdce Textbook Required COOKING REMOTE Instant Pot or Electric Pressure Cookery Do you have an instant pot that is barely used? Do you love your instant pot but are not sure what else to do with it? If you are like many of us, you may be a serious Instant Pot lover but still want to learn more! This remote class will help you understand why it is such a loved and practical addition to the modern kitchen. We will cover everything from the basics to many interesting dishes that will help you broaden your Instant Pot culinary repertoire and help you get dinner on your table, quickly and nutritiously. CE-COOK 2065, 6 Sun., June 6-July 18 (skip 7/5), 2:30-4:30 pm, $140 (+ $15 materials fee, payable to instructor). R Bhattacharya. #6846 REMOTE Indian Cooking Made Fun and Simple Love Indian food and want to learn how to cook it in an easy and practical manner? You are in luck! This series of classes will take you through a complete journey in Indian cooking, covering everything from stocking up an essential spice pantry to cooking your favorite dishes and incorporating healthy seasonal produce. This virtual class is designed for all levels and will accommodate most dietary restrictions. CE-COOK 2064, 7 Sat., June 5-July 24 (skip 7/3), 11:30 am-1:00 pm, $130 (+$20 for optional Spices and Seasons cookbook, payable to instructor). R Bhattacharya. #6493 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 include non-alcoholic beverages. 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. Call restaurants or visit their websites for directions. No refunds are given for these classes but call 914-606-6830 press 1 if you cannot attend so the restaurant can be informed. Must be 21 years of age to attend. 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. For more detailed menu descriptions, visit www.sunywcc.edu/taste-of-westchester CE-REST 2000 is the catalog number for all Taste of Westchester classes. Our in-person classes may be held outdoors weather permitting and masks will be required. You may take your meal home if you prefer. REMOTE Zwilling J.A. Henckels Cooking Studio 270 Marble Avenue, Pleasantville 914-749-3406, www.zwillingcookingstudio.com Asian Street Food! The cooking studio online classroom is ready to go with three cameras and microphones set up with the perfect lighting. Join Executive Chef Bernard Janssen for a virtual class showing us how to use Zwilling products while we discover how to prepare creative Asian dishes such as sate ayam with peanut sauce, spring rolls with sweet and sour sauce, pho, tom kha kai, lemongrass pork skewers, pork and shrimp dumplings, Thai fish cakes, a quick pad Thai, grilled banana leaf with white fish, papaya salad, summer rolls and chicken larb. Watch or prepare in real time with your own ingredients. Once signed up through WCC, you will pay a lesson fee directly to the Zwilling Cooking Studio on their website and they will forward the Zoom link, recipe to follow along, and the ingredient and equipment list should you chose to cook in real-time. As a special class treat, get a substantial discount on all Zwilling products with the class coupon provided. 1 Tues., July 13, 5:30-7:30 pm, $21 (+ $25 lesson fee, payable to instructor). #6848 Tarry Tavern 27 Main Street, Tarrytown 914-631-7227, www.tarrytavern.com Summer Farm-to-Table! Owner Henry Cabral’s American gastropub offers creative, locally sourced dishes and seasonal menus inspired by what farmers and fishermen are growing, raising, and catching. Near the Tarrytown Music Hall, many visit before or after a show for a splendid meal. Learn the art of gazpacho with heirloom tomatoes. Watch him prepare black bass with summer vegetables over house made pasta. Our chef began his career as a pastry chef and makes some of the most delicious desserts – just taste his blueberry pie a la mode. An informative demonstration with a classically trained restaurateur makes for a lovely evening! 1 Tues., July 20, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #6849 Attention Restaurant Owners & Chefs Interested in hosting a class? Please call Sarah Fowler-Rogers at 914-606-6985 to discuss your ideas.