According to Encyclopedia Brittanica legends attribute the holidays origins to a Roman priest named Valentine, when others refer to the true St. Valentine as a bishop from Terni. Some scholars thought they were the same person! Whichever you believe Valentines day wasn’t associated with romance until about a thousand years later. In the late 14th century, English poet Geoffrey Chaucer published “Parliament of Fowls,” a poem declaring Valentine’s Day as the time where birds choose their mates. The poem seemingly sparked a tradition for lovers to send romantic letters to each other during bird mating season. These messages, called valentines, grew in popularity and were mass-produced by the late 1700s.  

Traditionally people give each other cards, flowers, roses and candy. Although the most popular gift is candy.  Red is a common color for Valentines Day and a fun fact is annually teachers receive the most Valentines day cards and gifts.

Valentine’s Day is not just for lovers anymore, it evolved into a day celebrated by all,

                                                                                                               Rockland Report

February 19th @ 6:30pm –  Join Chef Pam, a lead baker for Rising Above Bakery. The next installment of the Food Enthusiast Program features Babka & Rugelach with Chef Pam Sangen,

Use the link ABOVE to register. There is limited availability for this class. Hurry!! Enjoy an evening of fun along with some great baked goods. When you arrive at 6:30 you will be greeted with appetizers and you get to take home or eat the recipes you make. 

“We welcome food lovers of all skill levels from our community to join us in our state-of-the-art teaching kitchens to celebrate the joy of cooking and the shared experience of dining,” said Mark Davidoff, Director of the RCC Hospitality & Culinary Arts Center and Foodservice. “Each class offers a chance to explore new culinary experiences, learn from top professionals, and, most importantly, enjoy delicious food crafted with your own hands.”

Location: RCC Hospitality & Culinary Arts Center 70 Main St, in Nyack.

Side Note:  “Classico Italiano” and “Chillin & Grillin” are SOLD OUT. 

Mark your calendar for other Food Enthusiast Program events:

March 6 – Hassenpfeffer Braised Rabbit Stew with Chef Steve Brunner
April 17 – Kreyol Catering with Chef Eve Chery
May 1 – April Showers Bring May Flowers with Chef Katie Lewis
May 14 – Tiramisu with Chef Matt Siciliano

To register, visit https://www.eventbrite.com/cc/food-enthusiast-classes-1558789. For questions, contact the Nyack Hospitality and Culinary Art Center’s director, Mark Davidoff, at 845-875-7571 or [email protected].