Workforce Development & Community Education

Visit us online at www.sunywcc.edu/wdce | 51 LIFELONG LEARNING & PERSONAL DEVELOPMENT Risotto Restaurant 788 Commerce Street, Thornwood 914-769-6000, risotto-restaurant.com Rice is Nice! A traditional Northern Italian dish, risotto is made by slowly simmering arborio rice and adding liquid at intervals to achieve a creamy texture. Owner Kevin Oliveros take us on an informative tour exploring the preparation of the restaurant’s namesake. Begin with a demonstration on the favorite arancini with beet and goat cheese. Perfectly prepare cacio e pepe risotto tableside as chef will flambé in a giant wheel of Pecorino Romano cheese and top with a perfectly fried egg. An optional wine pairing with each course. An end of meal treat is a seasonal lesson on apple bread pudding. Come try this terrific restaurant! 1 Mon., Oct. 28, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $10). #87798 NEW! Zuppa Restaurant and Lounge 59-61 Main Street, Yonkers 914-376-6500, zupparestaurant.com Italian Flare! Owner Robert Leggio helped spark the development of the Yonkers’ downtown waterfront district. Zuppa is housed in the Gazette Newspaper’s Printing Press warehouse and now has a warm southern Italian inspired decor whose walls are made with 100-year old bricks. Chef Paskual will demonstrate a shaved sun-choke arugula salad with lemon vinaigrette, followed by ravioli filled with romanesco and ricotta and adorned with butter broth and spicy pangrattato. Chef sears scallops over puff pastry with a champagne shallot sauce. Enjoy the signature dish of homemade zeppoli with three dipping sauces accompanied by Italian coffee. Join us near the river for a meal you will not soon forget. Buon appetitto! 1 Tues., Oct. 29, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87799 The Horse & Hound Inn 94 Spring Street, South Salem 914-763-3108, thehorseandhoundinn.com Spooky Historic Inn! During the twenty years the Vales have owned the Inn, there have been several sightings of spirits, including during our classes! Our host, Sue, will start our night with an amuse bouche of firecracker shrimp wrapped in bacon along with a glass of a wine chosen to pair with our meal. Designed to be made at home, taste the filo wrapped baked brie with apple, almonds and honey. Learn to sear dry scallops over a butternut squash risotto. An apple maple syrup brown betty will send us off on a sweet note. This is a terrific demonstration and always a favorite! Come help keep the spirits at bay! 1 Wed., Oct. 30, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87800 NOVEMBER NEW! Cabbage Hill Farm and Foundation 115 Crow Hill Road, Mt. Kisco 914-241-2658, www.cabbagehillfarm.org *LUNCH at Peter Pratt’s Inn, 673 Croton Heights Road, Yorktown Heights, 914-962-4090, www.prattsinn.com The Farmer and the Chef! Truly from farm to table. Begin your day at Cabbage Hill Farm with Brian and Eileen to see where our ingredients originate, then take the 10-minute drive to Peter Pratt’s Inn to enjoy lunch created from our “finds” with the fabulous chef Jon Pratt. The Cabbage Hill farm is non-profit dedicated to the preservation of historic farm animals and promotes sustainable agriculture and aquaponics. Begin with a mushroom cream soup adorned with pork crisps and salad made with farm-grown vegetables. Enjoy a pork or beef dish with luscious sides along with corn bread topped with Jon’s famous local honey. Finish with dessert and a special wine. Please wear appropriate outerwear for visiting the farm and note the extended time. This is a class not to be missed so sign up quickly! 1 Sat., Nov. 2, 11:00 am-2:30 pm, $20 (+ $30 sampling fee in CASH, payable to instructor). #87801 NEW! Amore Cucina & Bar 921 Hope Street, Stamford, CT 203-357-1066, amorecucinastamford.com 6-Time World Pizza Champion in CT! Bruno DiFabio has been called a “Pizza Geek” and “The Fastest Pizza Maker in the World”, but ultimately he is an authority focusing on the scientific principles of dough making, theory, and the history of pizza. Appearing many times on The Food Network, he will show us how to craft mini lasagnas to take home containing short rib ragu, ricotta, and Sunday sauce. Known for pizza romana, try the square pie that uses the “poolish” dough method (a 72-hour fermentation process) and cooked in a gas-fired brick floor oven. Learn the secret of their original “scappy” wings to pair with a lesson on the Angelina Sophia-a killer cocktail made with meyer lemon vodka and prosecco. Find out how they make their momma’s Italian cheesecake. Parking on premises. 1 Mon., Nov. 4, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87802 Attention Restaurant Owners and Chefs Interested in hosting a class at your restaurant or offering a cooking class on campus? Please call Sarah Fowler-Rogers at 914-606-6985 to discuss your ideas.