Worforce Development & Community Education - Spring 2020

52 | Visit us online at www.sunywcc.edu/wdce Textbook Required NEW! Pound Ridge Organics Teaching Kitchen 22 Westchester Avenue, Pound Ridge 914-764-3006, poundridgeorganics.com Donna Simons offers cooking and eco-focused classes, hosts farm-to-table meals, corporate retreats and community gatherings. Her rustic, charming market is stocked with products produced on her bucolic farm as well as sourced from over fifty small farms, fisheries, bakeries and artisan producers. Learn all about eggs from this expert poultry farmer and chef. Begin with a fascinating introduction about both chickens and eggs, including a primer on deciphering labels, how to store eggs and how to determine freshness. Meet the chickens and gather eggs for the class directly from the hen house. Create various delicious dishes using just the yolk, just the white, and then the entire egg. Discuss creative ideas for how to utilize the eggshell in this zero waste kitchen. Delicious organic tastings will be served. 1 Wed., Apr. 22, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15549 Mima Vinoteca Italian Kitchen & Wine Bar 63 Main Street, Irvington 914-591-1300, mimarestarurant.com Just Like Grandma! Join Mima’s owner, chef Dominick Russo, for a “how to” on apricot, mint crostini with house-made ricotta and honey drizzle (Prosecco). Watch him create shaved zucchini, fennel salad with roasted pine nuts, Grana Padano with a honey-shallot vinaigrette (Sauvignon Bianco). Learn the chef’s rendition of ricotta gnocchi with prosciutto di Parma, asparagus, spring mushrooms tossed with Parmigiano and herbed butter (Montepulciano de Abruzzo). For dessert, an easy preparation of Prosecco soaked strawberries with mint, vanilla-elderflower whipped cream and crushed pistachio nuts (Moscato de Asti). (Optional $12 wine pairing with each course.) The restaurant is a tribute to our Mimas-grandmothers! 1 Thurs., Apr. 23, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $12). #15550 NEW! Coals Pizza 131 Parkway Road, Bronxville 914-337-1901, coalspizza.com Fun weekend lunch! This pizza parlor surprised them all by placing number one at the Burger and Beer Blast competing with the best burger spots in Westchester. They are best known for their thin crust specialty pizza with hand-stretched dough grilled over an open flame to produce a crust that is crisp yet tender. Come sample some with fun names like the Dean Martin and the Heaven Scent garlic pizza. Owner Billy Etzel will enlighten our class with a demonstration on soup with springtime farm finds. He will show us how to create a fruit soup both refreshing and light paired with a craft beer brewed locally. 1 Sat., Apr. 25, 12:00 noon-2:00 pm, $20 (+ $20 sampling fee in CASH, payable to instructor). #15551 NEW! The Taco Project 1086 N Broadway, Yonkers 914-375-4000, thetacoprojectny.com #TacoTuesday Taco Tuesday! Co-owners Nick Mesce and Sebastian Aliberti hit on something great when they opened a small taco shop in Tarrytown. Now in Yonkers and Bronxville, their Mexican “street cart style” tacos are served in the Mayan way on corn versus flour tortillas. Begin with a lesson on guacamole and salsa with freshly fried white corn tortillas. Chef Alfonzo and Nick will teach us to make their special tacos including their chicken and classic ground beef. For dessert, discover the trick to making churros. 1 Tues., Apr. 28, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15552 NEW! Unwined Winebar & Kitchen (partnering with SecondMouse Cheese Shop of Pleasantville) Somers Commons Shopping Center, 80 Route 6, Baldwin Place (Somers) 914-519-6190, unwinednewyork.com 357 Manville Road, Pleasantville, 914-579-2909, secondmousecheese.com Say Cheese! Jeff Romano, chef at Unwined and Ivy Ronquillo, cheese shop owner and expert on topic, will collaborate to create a dining experience focused on homemade pasta skills and cheese playing a starring role. Join us for a three-course menu paired with wine and spirits. Learn how to create a beautiful cheese board with selections of cheese and chef’s creative salad. Then chef teaches us how to make fresh pasta with specifically selected cheeses. Both will collaborate to design a cheese based dessert demo. Class takes place in Somers at Unwined Winebar. 1 Wed., Apr. 29, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15553 Roc N Ramen 19 Anderson Street, New Rochelle 914-365-2267, rocnramen.com Oodles of noodles! Owner Wayne Carrington has developed his own recipes and incorporated healthy broths and savory elements, for a complete meal in a bowl. Enjoy a talk on steamed buns and try crispy chicken. Discover rice bowls and try chashu-don (braised pork belly and fried egg over jasmine rice). Learn how ramen is made using slow cooked healthy bone stock and sample ramen with spicy bone yard bbq rib tips with various toppings including edible flowers, fried onions, nori seaweed, and tonkatsu. Finish with mocchi ice cream. Watch Wayne make “adult” ice cream using his famous “rocket punch” made from nine different types of alcohol! Japanese beer available and a discussion on how the restaurant concept was developed. Come slurp with us! 1 Thurs., Apr. 30, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15622