Worforce Development & Community Education - Spring 2020

48 | Visit us online at www.sunywcc.edu/wdce Textbook Required The Dessertist 50 Maple Street, Croton-on-Hudson 914-862-4016 thedessertist.com One of Food Network’s featured chefs, Samantha Benjamin hosts a hands-on cookie decorating lesson in her redesigned studio. Learn the basics of decorating holiday cookies and create a “dressing” for these delicious cookies with a variety of decorations. You will be able to repeat these techniques at home. Sample some tasty treats and BYOB if you choose! Each attendee will go home with their beautiful and sweet creations. 1 Thurs., Mar. 12, 6:30-8:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15526 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 making fresh mozzarella. Perfectly prepare risotto verde primavera tableside as chef flambés in a giant wheel of Pecorino Romano cheese. An optional wine pairing with each course is available. An end of meal treat is a lesson on panna cotta with a surprising twist. Come try this terrific restaurant! 1 Mon., Mar. 16, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $10). #15527 Tarry Tavern 27 Main Street, Tarrytown 914-631-7227, tarrytavern.com Hand Crafted Pasta Demo! Owner Henry Cabral’s American gastro-pub 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 to make hand crafted ricotta cavatelli with spring asparagus, peas and brown butter sauce, and how to stuff chicken breast with morel mushrooms and leeks. Cabral makes us some of the most delicious desserts and you will taste his strawberry rhubarb crumb pie. 1 Tues., Mar. 17, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15528 GoSu Meats & Noodles 50 South Buckhout Street (Astor Street), Irvington 914-479-5898, eatgosu.com Hands-on Korean cuisine! Owner Tony Kim will teach us to make tasty Korean dishes and tell a story or two along the way. Help him create kimbop, a Korean style Maki roll with bulgogi. Learn the how to prepare blanched bok choy with spicy miso paste. Discover the secret to a “must try” dessert, the Korean sweet potato with sweet black sesame glaze. 1 Wed., Mar. 18, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15529 NEW! La Bocca Ristorante 8 Church Street, White Plains 914-948-3281, laboccaristorante.com Come make your own pasta under chef Antonietta Aceto’s direction. This cozy restaurant features a premium selection of Italian cuisine embodying a distinct style and heavenly flavor of real Italian dishes. There is nothing as delicious as fresh pasta and crafting it yourself is much easier than you might think. Renew your passion for heavenly pasta by learning how to create the perfect dough and flavorful fillings, which you will then transform into stuffed fagottini (little bundles). Our hosts treat us to a mini wine education by pairing our meal with an amazing wine from Italy! 1 Thurs., Mar. 19, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15530 Chutney Masala Indian Bistro 76 Main Street, Irvington 914-591-5500, chutneymasala.com Lunch open kitchen demo! Owner chef Navjot Arora shares his vast food knowledge from his native home in Jalandhar, Punjab. Chef Arora was on the Food Network’s Beat Bobby Flay. Enjoy an education on Indian spices used to create the complex flavors that comprise each dish. Make your own potato samosa filled with delicious spiced vegetables and fried crisp. Our wonderful educator will teach us special techniques to make paapdi chaat with tangy chutneys, vegan baigan mirchi ka saalan (sweet and sour eggplant) and spicy prawn balchao with malt vinegar, curry leaves and mustard seeds. Enjoy a hot demo on nan bread baked fresh in the tandoor and brushed with ghee. 1 Sat., Mar. 21, 11:30 am-1:30 pm, $20 (+ $25 in CASH sampling fee, payable to instructor). #15531