45 Textbook Required NEW! Fortina (#2) 17 Maple Avenue, Armonk 914-273-0000, www.fortinapizza.com Pizza, Pizza Hands On Action! Chef Paul Failla creates food inspired by his Italian upbringing in this trendy hot spot. Join Paul in an interactive lesson on making a pizza the “Fortina” way. This upclose and personal demonstration will have you stretching their classic dough to make your own pizza and topping it with various deliciousness. Listen while chef discusses all things pizza. Many toppings to choose from, you can even make your personal pie just like “Paulie’s Pie” with Sunday sauce, meatballs, sausage, ricotta, and parm, as it is famously named for our talented chef. Watch as your pizza pie bakes in their wood-fired oven. While your pizza gets crispy, enjoy some Fortina appetizers and salad. Delight in your pizza creation all to yourself or bring it home to share. Chef ends our fantastic lesson with a surprise dessert. Treated to a non-alcoholic beverage with our meal, selections of wine or beer will be available for purchase. Do order one of their fun cocktails like the Gumad, Marone or the Bad Bing to complete the meal! Grab a friend and come play-dough! 1 Mon., Nov. 20, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92040 Meraki Taverna (#1) 456 Main Street, Armonk 914-219-8888, www.merakitaverna-armonk.com Greek Vegetarian—Opa! In Greece, “meraki” is described as doing something with passion, with absolute devotion, with undivided attention or when you love doing something so much that your soul is in it, such as proprietor and chef Michalakis Sarris. Our class will include warm pita with lemon marinated olives along with an insight into Meraki’s spicy feta cheese spread for dipping with our next dishes. These easy to make at home apps are some of Mike’s Yia Yia’s favorites: Kolokithokeftedes—pan fried zucchini cakes made with fresh herbs and feta cheese and a tutorial on hand forming Tyrokeftedes–four-cheese crispy bites. Discover what makes this Greek salad the best, Horiatiki— tomatoes, cucumbers, onions, Kalamata olives and feta cheese tossed in imported Greek olive oil and vinegar. Chef enlightens us on classic dish not often seen, Karpathian Makarounes—old fashioned Greek whole wheat pasta topped with sautéed onions and Mizithra cheese. End with this delightful dessert, Revani— semolina cake soaked in light simple syrup and accompanied by a mini icy frappe. Arrive hungry and ready to hear our passionate chef share stories of his youth spent in Greece as he is one of our favorite educators. Kalí órexi! 1 Tues., Nov. 28, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92041 The 808 Bistro (#2) 808 Scarsdale Avenue, Scarsdale 914-722-0808, www.the808bistro.com Explore Calabria! Owner Chef Salvatore Cucullo trained at the CIA. His family background and Italian upbringing makes his cuisine at the bistro unforgettable. The pre-fixe menus for lunch or dinner are constantly changing with offerings paying loving homage to his Nana’s recipes. Begin our class with a discussion on dried meat with a mini salumi plate–soppressata, caciocavallo, cheese and olives all representative of the Calabrian region. Our chef explores Italy’s Calabria and the recipes he discovered on a recent visit. Enjoy and educational demonstration on Lagane pasta–thin wide and short pasta, chickpeas in a light garlic and oil sauce. Our knowledgeable chef will teach us a few easy tips to roast pork and make the creamiest polenta. End our lesson with an Italian sweet surprise! As “The Frugal Foodie” they offer family meals inspired by this talented chef and favorite instructor! 1 Tues., Dec. 5, 6:00-8:00 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #92042 Sambal Thai & Malay 4 West Main Street, Irvington 914-478-2200, www.sambalny.com Asian Lesson with water views! Take a culinary tour of Thailand, Singapore and Malaysia to discover the flavors of South-East Asian cuisine. Inspired by Bangkok, proprietor Navjot Arora and executive chef Perry Rodriguez will share their expertise to acquaint us with the balanced flavors of sweet, salty, sour, and bitter. Then a tutorial on a few special dishes starting with attendees’ hand crafting their own pork momos—handmade steamed pork dumplings. Our chefs educate us on a few special dishes such as Larb Kai—Thai herbs, chopped chicken, chili, mint, lime dressing, lettuce cups, pounded toasted rice is a favorite weeknight dinner you can make at home (or order in), Rendang—slow simmered beef in a Malay rendang curry. Then a lesson on Drunkman Noodles with Vegan “duck”—fresh noodles, chili garlic, veggies, basil and egg and the spices utilized. Enjoy a mini-taste of a Mango Mojito—light rum, muddled limes with mint mango juice. Chef Arora has appeared on the Food Network’s Beat Bobby Flay in “Field of Greens” and is one of our favorite food educators. Visit the rooftop deck for a spectacular view of the Hudson River accompanied by one of their specialty cocktails in hand! 1 Wed., Dec. 6, 5:30-7:30 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #92043 Meraki Taverna (#2) 456 Main Street, Armonk 914-219-8888, www.merakitaverna-armonk.com Pescatarian Greek Lunch! Our veteran restaurateur and executive Chef Mike Sarris prides himself on this moto, “Cook with Love. Serve with Passion” and he does just that with each and every bite. Our lesson will include hot pita with lemon marinated olives. Learn the “art” of Aginares me Araka—artichokes baked in the oven with fresh peas, tomatoes, onions, scallions, dill, and hint of mint. Seafood is a specialty of the house and chef shows us how to perfectly grill Kalamari Revsi—calamari over a cool chickpea salad, edamame, bell peppers, carrots, cranberries, in a tangy vinaigrette topped with feta crumbles. Greek Garides Saganaki—shrimp sautéed with tomatoes, peppers, onions and Feta cheese is quick preparation you can replicate at home. Our special dessert, Galaktoboureko—custard filling under a phyllo dough blanket, topped with cinnamon and accompanied by a mini icy frappe. Arrive hungry and ready to hear our passionate chef share stories of his youth spent in Greece at his Yia Yia’s knee as he feeds us his delicious treats. Kalí órexi! 1 Sat., Dec. 9, 12:00-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92044
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