The Westchester Community College Foundation is presenting its annual Great Chefs Series of wine tastings, cooking demonstrations, and three-course dinners in October. These tantalizing events co-sponsored by DeCicco & Sons and Wine Enthusiast will be held in the college’s state-of-the-art instructional kitchens and Culinary Dining Room on the Valhalla campus. 100% of funds raised from the Great Chefs series will benefit the Foundation’s scholarship fund and the college’s on-campus food pantry.
Host Chef Philip McGrath, Curriculum Chair of the college’s Culinary Arts and Hospitality Management Program and former chef and owner of Iron Horse Grill, has assembled a stellar cast of local culinary celebrities who will create epicurean delights and teach you how to dazzle future dinner guests. The chefs will be assisted by the college’s Culinary Arts and Hospitality Management students.
The evenings begin with an exclusive wine tasting reception with specialists from Wine Enthusiast. Chefs will then demonstrate the how-to’s of each meal. Guests will enjoy the chefs’ creations paired with an accompanying wine, beer, or cocktail. Each guest will leave with a goody bag, recipes for dinner, and beverage pairing information.
Attendance at the Great Chefs series will help support student scholarships and special programs that provide students with critical services. The Foundation raises resources to meet student and college needs not met by public funds and has awarded more than $20 million in scholarships to over 17,000 students since 1969. Support for tuition alone is not enough to help our students; for some, their everyday needs are not being met including food insecurity. The college’s food pantry was established in 2014. In 2017, it provided meals and non-perishable food items for more than 1,000 students and their families and the Great Chefs series raised funds to distribute 120 Thanksgiving dinners to students in need.
Additional funds from this series created the “Great Chefs Scholarship,” an annual award for culinary students of excellence. The Culinary Arts and Hospitality Management curriculum leads students to careers, not only in restaurants, but also in commercial, on-site, and institutional establishments. Course work includes culinary arts, business management, work experience, and a basic liberal arts core. Culinary Arts and Management graduate move into positions in the field or transfer to four-year colleges to continue their studies.
Monday, October 1 at 6:00 p.m. L’Inizio (of Ardsley). Join Executive Chef/Co-Owner Scott Fratangelo as he shares his passion for using locally sourced ingredients and techniques to make handmade pasta. Come hear why Executive Pastry Chef/ Co-Owner Heather Fratangelo’s motto is “life is short, so eat dessert first” as she prepares one of her creations. Beverage pairing provided by StilltheOne Distillery Two and Wine Express.
Monday, October 15 at 6:00 p.m. Mediterraneo (of White Plains). Chef Albert DeAngelis and will share his techniques and recipes for cooking shellfish and other crustaceans. Beverage pairing provided by Midway Wine & Liquors and Wine Express.
Monday October 22 at 6:00 p.m. Fortina (of Armonk/Yonkers/Rye Brook/Stamford). Chef Christian Petroni will teach you the secret of making the perfect pasta e patate. Beverage pairing provided by DeCicco & Sons and Wine Express.
Monday, October 29 at 6:00 p.m. Fin & Brew (of Peekskill). Witness Chef Mike Anastacio’s enthusiasm and skill as he prepares seafood and other seasonal based cuisine with such clear and purposeful instruction, it will leave you feeling confident to call yourself Chef. Beverage pairing provided by River Outpost Brewing Co. and Wine Express.
Tickets for each event are $150. For details, please visit the college website www.sunywcc.edu/greatchefs. Contact Sue Mackey at sue.mackey@sunywcc.edu or 914-606-6558.
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