Culinary Arts and Delights: Non-Credit Courses for Adults at Sarah Lawrence College

Culinary Arts and Delights

Crazy for Cupcakes

Instructor: Penny CM Stankiewicz

$90

Sunday, April 13

3 – 7 p.m.

Everyone is crazy for cupcakes right now, and why not? The adorable and convenient individual size lends itself so beautifully to unique and delicious designs. In this class, you’ll bake the most tempting cupcakes, and learn techniques to personalize them in charming ways. From Glazed High Tops, to small scenes created with fondant, and even the simplest swirl, you’ll be looking for any excuse to make these tantalizing treats!

Italian Cocktails and Nibbles

Instructor: Francine Segan

$125

Thursday, May 1

6 – 9 p.m.

The hot new trend in Italy is the L’Aperitif Lungo, which means a “long cocktail hour.” Thirty-something Italians nowadays don’t want to go out to a heavy dinner at 9:30 p.m., because they want to go dancing instead! Across Italy the hip bars, clubs, and restaurants are concocting fantastic cocktails and serving innovative nibbles. These assorted snacks create a light, fresh alternative to a traditional Italian dinner. This is NOT your grandma’s bruschetta and glass of chianti. Learn to mix cocktails like “lo spritz” to go along with the new Italianstyle “tapas.”

Italy’s Regional Cooking

Instructor: Francine Segan

$125

Saturday, January 26

10:30 a.m. – 1:30 p.m.

The class is full, but a waiting list is in place.
Please call (914) 395-2693 to be added to the waiting list.

Each region of Italy has its specialty dishes. In this class, we’ll explore five of Italy’s most renowned culinary centers, including Tuscany and Emiglio Romagna. We’ll prepare classic dishes from a few of Italy’s best loved cities including Florence, Naples, Milan, Venice, and Palermo, Sicily. You’ll learn to make mouthwatering risotto alla Milanese, Sicily’s famed pasta alla Norma, made-from-scratch Neapolitan pizza, tortes and pies from Florence, and Italy’s wonderful granite ice. Along with the recipes, you’ll also learn fun trivia about everyday life in Italy through a presentation of lively images of Italian art, culture, and food while you enjoy the dishes over a lunch that includes a wine tasting.

Luscious and Light Summer Sweets

Instructor: Penny CM Stankiewicz

$115

Sunday, May 18

2 – 6 p.m.

Our craving for something sweet doesn’t end as the warmer weather approaches, but what we crave tends to be on the lighter side. Create delicious desserts that will satisfy that sweet tooth without leaving you feeling heavy and weighed down. Featured Recipes: Passion Fruit Mousse, Mixed Berry Pavlova, Bursting with Blueberries Cake, Lemon Panna Cotta, and Limoncello Strawberry Short Cake.

Spring Cookie Decorating

Instructor: Penny CM Stankiewicz

$90

Sunday, April 13

10 a.m. – 2 p.m.

In this class, we’ll focus on some of the techniques used to create the fabulous frosted sugar cookies usually found only in the best gourmet pastry shops! You’ll make beautiful butterflies, luscious lady bugs, fantasy flowers, and perfect paisleys. After the class, you’ll be able to adapt your new skills to any design you can imagine.

The Basics of Cooking

Instructor: Penny CM Stankiewicz

Series Cost: $450

Individual class costs vary. See descriptions below.

6:30 – 9:30 p.m.

Through intimate classes in our Viking Teaching Kitchen, learn the skills that will make any culinary novice confident in basic cooking methods. In weeks two through four, you’ll prepare meals that will be eaten during class, following the coaching of the instructor. Week five will be your “final exam,” when you’ll take the knowledge acquired throughout the course series and, as a class, prepare a meal that everyone will enjoy! The cooking and baking classes can be taken as a series or individually, except the final exam, for which you must take the full series.

Please note: new dates for class meetings reflected below

Week One: Tools and Skills

Registration is closed for this class

In this class, we’ll focus on the tools of the kitchen, mis enplace or preparing to cook, and learn knife skills you’ll use throughout the series — and for a lifetime. Featured Recipe: Hazelnut Meringue Cookies.

Week Two: Wet and Wild

Registration is closed for this class

This class covers the basics of wet-method cooking, including boiling, braising, poaching, and steaming. You’ll also be introduced to the world of stocks and soups. Featured Recipes: Delectable Deviled Eggs, Coconut Braised Chicken with Spicy Broccoli, Creamy Garlic Potatoes, Curried Cauliflower Soup, Braised Red Cabbage.

Week Three: Into the Frying Pan

Monday, March 3

$125

In week three, you’ll learn the techniques of pan-cooking on top of the stove, including pan frying, sautéing, and preparing basic sauces. You’ll discover the importance of caramelization and which products are best suited to the method. We’ll also discuss the basics of seasoning and flavor. Featured Recipes: Panco and Parmesan Chicken Breasts, Sautéed Haricots Verts, Veal Scaloppini, Chicken Francese, Sautéed Scallops, Sautéed Zucchini and Tomatoes.

Week Four: It’s a Dry Heat

Monday, March 10

$125

Find out all about roasting. Everything we prepare will be roasted to sweet perfection. Featured Recipes: Rack of Lamb, Pork stuffed with Pear Cranberry Chutney, Parmesan Roasted Tomatoes, Cornish Hens, Roasted Salmon, Roasted Garlic, Spicy Caramelized Potatoes.

Week Five: Final Exam

Monday, March 17

Let your creativity shine! This week, you’ll prepare a menu of your own choosing based on the techniques learned in previous classes, with guidance from the instructor. Students will submit recipe proposals to be approved. Ingredients will be available for all approved recipes, and we will discuss the benefits and success of each dish.

Noncredit Classes for Adults