A Scholarship & Program Fund Benefit

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1 A Scholarship & Program Fund Benefit

2 Welcome to Great Chefs of Westchester Cook for WCC. Great Chefs is a series of tantalizing cooking demonstrations and three course dinners featuring some of Westchester s most celebrated chefs. The demonstrations will take place at WCC s main campus in Valhalla in our state of the art Instructional Kitchens and Culinary Dining Room. Each event will tempt your palette and satisfy your culinary cravings. Host chef, Philip McGrath, Curriculum Chair of Culinary Arts & Management at WCC and former chef and owner of Iron Horse Grill, has assembled a stellar cast of culinary celebrities who will create epicurean delights and teach you how to dazzle dinner guests. The evening begins with a demonstration of the how-to s of each three course meal. Afterward, enjoy the chef s succulent creations paired with an accompanying wine or beer. Each guest will leave with recipes for dinner and beer/wine pairing information. Sign up for one or two events or the entire series! All of this decadence is in support of scholarships and programs for WCC Students. Space is limited, make your selections early. Confirmations, directions and parking permits will be mailed prior to each class. Bon Appétite!

3 Italiana Reimagined MONDAY, OCTOBER 17TH 6PM Chef: Giuseppe Fanelli Italian cooking is in Giuseppe Fanelli s blood. His family, which hails from the Italian region of Puglia, harvested herbs, vegetables and olive oil in their own grove. However, Fanelli s passion for Italian cuisine goes beyond his family s influence. Fanelli utilizes his knowledge to put a creative spin on classic Italian dishes. Chef Fanelli has worked at some of New York s best restaurant including Rao s Baldoria, Lidia Bastianich s Felidia, F. Illi Ponte, and Union Pacific, which received a three-star review by The New York Times during his time. Currently Chef Fanelli is at Tredici North in Purchase, having recently relocated the restaurant from Chelsea. Fanelli was the champion of the Food Network s cooking competition Chopped. Come be a part of your own cooking show as Chef Fanelli shares his modern twist on old world classics.

4 Local Produce, International Flair MONDAY, OCTOBER 24TH 6PM Chefs: Michael Schmutzer & Stacey Cohen Chef Michael Schmutzer, Executive Chef at Doral Arrowwood heads up the culinary team for their four a la carte restaurants, banquet operations and in hotel room service, in addition to serving as the President of the American Culinary Federation s Westchester/ Lower Connecticut Chapter. Having grown up in a National Park, farm to table was just the way it was for Chef Schmutzer. His family ate what they grew & grew what they could, especially challenging, as home was at 4,000 feet in the Austrian Alps! As Chef Schmutzer traveled and then settled in Westchester County, he realized how our area is fertile and rich in resources. Understanding the potential impact we can have on healthy eating and changing habits, Chef Schmutzer streamlined their multi -million dollar operation to eliminate waste while utilizing local resources. Chef Stacey Cohen, a graduate of WCC s Culinary program & current adjunct professor, is the Pastry Chef at Doral Arrowwood and former shop manager at La Tulipe Desserts. Join Chefs Schmutzer & Cohen as they scale down their techniques from feeding 800 to 8 while utilizing local produce.

5 Cuisine with Funk & Sophistication WEDNESDAY, NOVEMBER 2ND 6PM Chefs: Anthony Lanza and Louie Lanza Brothers Louie and Anthony Lanza have been in the restaurant industry for over 30 years from when their family opened Memphis in New York City. Since then they have been a part of over 12 restaurants. Anthony, a graduate of the New York Restaurant School in Manhattan, is the head of Carriage House Management & Realty Services and known as a star BBQ cook. These days Louie heads up the Hudson Hospitality Group based in historic Peekskill NY which owns The Hudson Room, Taco Dive Bar, Buns-N-Bourbon and coming soon The Eagle Saloon, A Taste of NY Market & Cafe at the Peekskill Train Station and a spectacular sq ft event space /restaurant on the Hudson which will be called The Factoria at Charles Point. And if that wasn t enough, his wife Joni runs Lanza Farms in Garrison NY which produces a full line of maple and artisan dairy goat products that can be found in all of their restaurants. This Spring, The Hudson Room was voted one of the top 100 Restaurants in the Country by Open Table. Join the Lanza brothers for an evening of food and fun as they share their secrets to combining some locally sourced Lanza Farms eclectic fare with sophistication.

6 Cooking at The Cookery MONDAY, NOVEMBER 7TH 6PM Chef: David DiBari From a very young age, Chef David DiBari realized he could be gainfully employed in a restaurant while having a criminal amount of fun! Known for his boundary pushing style and thoughtfully creative dishes, DiBari is Chef and Owner of The Cookery and The Parlor in Dobbs Ferry, NY. Both restaurants have earned rave reviews from The New York Times with DiBari praised for his smartly executed, neo-nostalgic Italian menu. DiBari also owns DoughNation, a mobile, wood fired pizza oven that travels to private and corporate events throughout the Hudson Valley. A graduate of the Culinary Institute of America, he earned sought after positions at Windows on the World, Patroon, David Bouley s Danube, Mario Batali s Babbo, Zuppa and Eastchester Fish Gourmet. Come learn from one of the county s best and most progressive chefs.

7 Thank you for supporting the second season of Great Chefs! This series helps ensure the ability of the WCC Foundation to meet student and college needs not met by public funds. As part of its mission, the Foundation raises funds in order to provide scholarships for incoming, continuing, and graduating scholarships. Over $20 million in scholarship support has helped more than 16,000 students complete their education since the Foundation was created in In the academic year, over $1.5 million in scholarships was awarded. One of the many programs that the Foundation funds scholarships for is the Culinary Arts & Management curriculum. It leads students to careers, not only in restaurants, but also in commercial, on-site, and institutional establishments. Course work includes culinary arts, business management, an approved work experience, and a basic liberal arts core, the foundation of all programs. Because of this liberal arts foundation, Culinary Arts & Management curriculum graduates are able to transfer to four-year colleges and continue to study in their fields. Your participation in the Great Chefs series is truly helping to transform lives through the gift of educational opportunity. Please visit the college s website at: For further details call Host Chef Philip McGrath Iron Horse Grill

8 Westchester Community College Foundation Board of Directors Ruth Suzman, Chair Anita Helmrich Hon. John Nonna Evelyn Stock Susan Yubas, President Barbara A. Abeles Hon. Joaquin F. Alemany Hon. Robert Astorino George E. Austin Glenn R. Bianco Renee Brown Joseph P. Carlucci Myrna Clyman James W. Cobb Susan L. Cohen Lisa W. Connors Dr. Iris M. Cook, 54 Betty Cotton Lois L. Cowan Lester M. Crystal Jennifer M. Gruenberg Peter Herrero, 84 Betty Himmel Marc Huestis Hon. Anne Janiak Ann F. Kaufman Abigail Kirsch Joanne Landau George P. Lindsay Edith Landau Litt Patricia P. Lunka Matthew McCrosson Philip McGrath Dr. Belinda S. Miles, President Katherine Moore Eon S. Nichols Martha Nierenberg David A. Oestreich Dr. Heather Ostman Harry Phillips 3rd Shirley A. Phillips Yvonne Pollack John W. Priesing Deborah Raizes Eve H. Rice Jason Riley Rebecca Samberg Denise C. Santomero Allan M. Shapiro Hon. Cecile D. Singer Florence Sinsheimer Betsy May Stern Katherine Stipicevic David Swope George M. Thom, 66 Elinor F. Urstadt Lucille S. Werlinich Henry Gulergun, Student Representative Directors Emeriti Walter Korntheuer Frances MacEachron Frank S. McCullough, Jr. Theodore Peluso Eve Larner Vice President & Dean, External Affairs & Executive Director WCC Foundation Logo design by JAM WCC Class of