Worforce Development & Community Education - Spring 2020

54 | Visit us online at www.sunywcc.edu/wdce Textbook Required NEW! Sloppie Joe‘s Gourmet Grub 541 Central Park Avenue, Yonkers 914-573-6469, sloppiejoes.com Let’s get sloppy! Meet Joe Defeis, owner and concept developer, who has elevated the classic sloppy joe to a whole new level by utilizing premium ingredients and flavor fusions that make each SJ sandie an artisan creation. Discover the story behind his food trucks and brick and mortar location along with the delicious food he has brought to Westchester. Joe teaches us about the 100% Angus beef used with some quick tips to recreate the flavorful sauce. Taste a few incarnations of the original sloppy joe including his bestselling “Slop-a-cado Joe” as well as his signature SJR, the Spicy Slop, Drop and Roll, and their new signature sandwich the Hawaiian along with a few cool alternatives for non-beef eaters. Get a lesson on the best way to hand cut potatoes to ensure quality french fries. Dessert will have us discover why his milk shakes are to die for! Class is held in the outdoor space, so dress accordingly. 1 Wed., May 13, 5:30-7:30 pm, $20 (+ $20 sampling fee in CASH, payable to instructor). #15628 RAIN DATE: 1 Thurs., May 14, 5:30-7:30 pm The 808 Bistro 808 Scarsdale Avenue, Scarsdale 914-722-0808, the808bistro.com Citrus inspired lunch! Chef owner Salvatore Cucullo, Jr. has spent his entire life in the restaurant world. Training at the CIA with a family background in Italian cuisine make for the perfect recipe. The constantly changing menu features homemade offerings with a loving homage to Nana’s recipes with a twist. Help our chef to form our breadless jumbo lump Maryland crab cakes. Discover the secret to their most popular dish on the bistro menu: lemon grilled shrimp with Tuscan bean salad over wilted warm baby spinach. Dessert will be a decadent citrus crème brûlée. 1 Sat., May 16, 12:00 noon-2:00 pm, $20 (+ $25 in CASH sampling fee, payable to instructor). #15629 NEW! Taverna Meraki 456 Main Street, Armonk Merakitavern a-armonk.com , IG@meraki-taverna-armonk Opa! Classic Greek! In Greece, “meraki” is described as what happens when you leave a piece of your creativity in your work or when you love doing something so much that your soul is in it, such as proprietor and chef Michalakis Sarris. Our lesson will include pita with lemon marinated olives, and melitzanosalata (roasted eggplant dip) along with a tutorial on the perfect Greek salad. A quick lesson on the best tzatziki sauce for our souvlaki of marinated, grilled chicken. Learn the secret to ellinikes patates tiganites (Greek style fries with oregano, cheese and lemon). Our tasty dessert will be a surprise from our talented chef along with an icy frappe. 1 Mon., May 18, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15630 NEW! Wood & Fire Neapolitan Style Pizza 59 Marble Avenue, Pleasantville 914-747-2611, woodandfirepizza.com La Familigia shows us how! This unique family- owned restaurant offers traditional Neapolitan cuisine with a contemporary twist. The founders joined together with diverse backgrounds to create a cohesive menu and lovely atmosphere. Chef Lidia, born in Sicily and raised in Naples, combines her beloved family recipes with the recipes of modern-day Italian chef, Pasquale Abbatiello, to strike the perfect balance. Our chef will teach us to make the house favorite bocconcini fritti (crisp fried mini mozzarella with tomato sauce). Up next, the makings of their mussels in a white wine, cream, and mostarda with toasted bread for dipping and a traditional spaghetti carbonara. Discover the secret to making braised short ribs over mashed potatoes with sautéed spinach. Our dolci demo is made- to-order zeppole served with Frangelico crema and a Nutella pizza with strawberries so arrive hungry! 1 Tues., May 19, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15631 NEW! Pound Ridge Organics Teaching Kitchen 22 Westchester Avenue, Pound Ridge 914-764-3006, poundridgeorganics.com Curdles and culture! 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 to make homemade farmer cheese and homemade cultured yogurt from scratch without the need for fancy gadgets and equipment. We will use the cheese and yogurt along with other organic ingredients from the farm to create delicious treats that we will enjoy together throughout of the class. 1 Wed., May 20, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15632 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.