2021 State of the College & Foundation Annual Report

26 WESTCHESTER COMMUNITY COLLEGE SPECIAL EVENTS SPECIAL EVENTS 27 STATE OF THE COLLEGE 2021 I n light of COVID-19, we pulled elements from our signature series, co-chaired by Elyse Klayman (Celebrity Salons) and Ruth Suzman (Great Chefs), to create a new format as social distancing changed the special events landscape. These interactive virtual events provide an opportunity for supporters to connect and access new content, help promote local businesses, and raise funds for students. We aspire to resume our long- standing calendar of Great Chefs and Celebrity Salons as soon as circumstances allow. Over 400 individuals attended three “pop-up” Zoom events from June to October. Thanks to our generous sponsors, DeCicco & Sons, Greenwich Investment Management, JP Morgan Chase, the Nancy Kennedy Team, the Yearley Family, Lucille Werlinich, Wine Enthusiast, all funds raised support student scholarships and the on-campus food pantry, which assists students struggling with food insecurities. Tim Kopec, a renowned sommelier and founding partner of Private Cellar Selections, taught us about world-class French wines from his private collection. Attendees received a hand-delivered tasting package featuring three bottles of wine, gourmet cheese and crackers from Second Mouse Cheese in Pleasantville, and goodies from our sponsors. Wine & Cheese Toni Senecal of the Croton Tapsmith (“Best New Bar” by Westchester Magazine) took us on location to demo the magic behind their trav- eling wood-fired Neapolitan pizza oven. Nick Holtzman of DeCicco & Sons Armonk showcased their award-winning beer collection (“Best Beer Selection” by Westchester Magazine). Attendees participated at home via Zoom with delicious locally sourced craft beer & pizza pairings, hand-delivered before the event. Pints & Pies New York Times food writer and columnist Melissa Clark shared tips to blend new and old holiday traditions, ease shopping and menu prepara- tions and dished on her favorite go-to resources. Bernard Janssen, Chef and Culinary Program Manager at Zwilling Cooking Studio in Pleasant- ville, provided a jump start on Thanksgiving prep through a demo of basic knife skills. Attendees received a copy of Melissa’s latest cookbook, Dinner in French . Celebrating at Home withMelissa Clark