Skip to main content
It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.

Latino Americans: 500 Years of History: Home

Latino Americans: 500 Years of History, a public programming initiative produced by the National Endowment for the Humanities and the American Library Association, is part of an NEH initiative, The Common Good: The Humanities in the Public Square

Hispanic Heritage Month

 

Hispanic Heritage Month: September 15–October 15

 
 Hispanic Heritage Month celebrates the contributions of Hispanic and Latino Americans to the United States as well their native traditions and culture.

National Hispanic Heritage Month

For more information and events, please visit the National Hispanic Heritage Website at

https://www.hispanicheritagemonth.gov/

 

National Hispanic American Heritage Month 2019

LIBRARY HOURS

Contact Us for More Help!

 Have a question?

There are many ways to get help!

Call Us at (516) 572-7408
 
Email Us at ask@ncc.libanswers.com
 
Check our FAQS or Ask Us
 
Chat with Us at ncc.libanswers.com
 
Text Us at (516) 537-9398
 
Visit Us at the Library Information Commons

  

 

NCC Cinco De Mayo Celebration TONIGHT!

The menu (subjected to change):

• Guacamole

• Salsa

• Coctel de Camaron y Pulpo (Baja-style seafood cocktail)

• Baja Fish Tacos

• Beef Onglet Taco with Spring Onion

• Crema, Morita Salsa and Coriander

 

About Chef Vera:

Living in Julia Child’s apartment in Paris was one of the major inspirations that led me to be a chef.  

Born in Russia and raised in NYC, I moved to Paris to pursue my gastronomic dreams as well as

 to meet the city’s most renowned chefs.  In the process, I learned an absurd amount about French 

culinary traditions.  Always inspired by Japan, I headed to Tokyo where I worked with Zaiyu Hasegawa

 at DEN, a two Michelin star restaurant which was named TOP50 Best Restaurants in Asia.  My biggest 

mentor was Pascal Aussignac, who I had the pleasure of working with in his Michelin star restaurant 

Club Gascon in London.  Additionally, I have 10 years of private chef experience, collaborations and 

food styling. I work with locallysourced, organic ingredients and have experience cooking with vegan, 

vegetarian, and kosher dietary restrictions. I have knowledge of Asian, Mediterranean, and French 

cuisines as well as a wide-range of pastry making.