37 Textbook Required Albano’s 83 Westchester Avenue, Pound Ridge 914-764-4051, www.AlbanoAppliance.com Interactive Wonderful Setting—Comfort Food! Resident chef Jehan deNoue manages the company’s continuing education program, including classes, manufacturer demonstrations, as well as personal and in-home instruction. Learn tips for preparing a fabulous meal all the while toasting chef with a selected wine. Surrounded by high-tech and modern appliances, chef explains the nuances of induction and steam ovens and what’s new in appliances. Spring’s blossoming buds have us craving a meal filled with lighter ingredients. How to easily use puff pastry—Morel mushroom tarts and chives. Discover the light flavors used in this chicken stew, mashed potatoes and springtime veggies learning to make a light “pan sauce”. A French classic—Tarte Tatin utilizing stone fruit. Do not miss this class, always a fun educator and experience with the latest cooking technology! 1 Thurs., Apr. 25, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #27235 Maria Restaurant 11 Huguenot Street, New Rochelle 914-636-0006, www.marianewrochelle.com Pescatarian Lunch! From brothers, Peter and Giovanni Cucullo, owners of Pop’s Espresso and Fratelli’s Pizza, Maria Restaurant emerges and is awarded Michelin Bib Gourmand recognition. We begin with a discussion on “real deal” baked clams highlighting more clams, and less bread. Discover chef ’s take on tuna tartare beautifully presented with pickled veggies. Taste shrimp “scampi style” alongside his now famous truffle green beans. Try lobster bisque pasta as it is heaven on a plate. Optional $20 pairs a wine selection with each course. If you still have room—a mini version of the famous “dannoli” created at Pop’s that continues to be a fan favorite. A delicious hybrid of the classic cannoli and doughnut, filled with cream, chocolate chips and crowned by a tiny round of biscotti! A generous educator giving us a discussion on the dishes with a Q&A and many plates to taste—always a favorite as class sells out quickly! 1 Sat., Apr. 27, 12:00-2:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #27236 NEW! The Sailhouse 238 Green Street, Tarrytown 914-332-0517, www.thesailhousetarrytown.com Water—Summer Here We Come! Located in the iconic Washington Irving Boat Club Marina, this waterfront restaurant and bar creates fun vibes as you watch fabulous sunsets appear over the MC (Tappan Zee) bridge. The Rockefeller ’s were the prominent family residing in town so chef teaches us to create Clams “Rockefeller style” using the iconic recipe with a twist. It is said the original dish, Oysters Rockefeller, got its name because it was as rich as the richest American (maybe a compliment in the late 1800s). Learn to properly cook salmon to make a “BLT” wrap with a springtime fresh “Mexican Street Corn”. Their mixologist shows us to blend the perfect cocktail and enjoy a taste of The Sailhouse margarita. Enjoy a refreshing dessert—espresso martini over vanilla ice cream for a special affogato. 1 Tues., Apr. 30, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #27237 NEW! Via Veroli 2150 Central Park Avenue, Yonkers 914-961-3333, www.viaveroli.com Italy Here We Come! A modern Italian restaurant offering a unique twist on the traditional featuring Italian flavors with unexpected international ingredients making dishes familiar yet exciting. CIA trained Owner Chef Salvatore Cucullo’s family background and Italian upbringing makes his dishes delicious. Chef discovered new inspiration for his recipes on a recent visit to Calabria. Learn to make heavenly Suppli – crispy rice (risotto) balls stuffed with fresh mozzarella typical of Roman cuisine. The secret to their now famous IFC (Italian Fried Chicken), fennel slaw over creamy polenta and Calabrian Chile dust. Our Dolce (Italian sweet) is macerated strawberries on bruschetta with honey-mascarpone cheese! A hospitable, talented chef and always a favorite instructor! 1 Wed., May 1, 6:00-8:00 pm, $25 (+ $25 in CASH sampling fee, payable to instructor). #27238 Meraki Taverna (#2) 456 Main Street, Armonk 914-219-8888, www.merakitaverna-armonk.com Greek Lunch! Our veteran restaurateur and executive Chef Mike Sarris prides himself on this moto, “Cook with Love. Serve with Passion” and does just that with each and every bite. Our lesson will include pita with lemon marinated olives, along with a tutorial on Tyropitakia—imported Greek Feta cheese crafted into a pie. Enjoy a “how to” on Melitzanes and Kolokithia—fried eggplant with Skodalia (garlic and potato spread). A recipe from chefs’ Yia Yia, learn to make Greek style bell pepper and tomato stuffed with rice, beef and onions in a savory sauce. Our traditional dessert will be cherries atop special Greek yogurt like you have never tasted 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 feeds us delicious Mediterranean fare. Kalí órexi! 1 Sat., May 4, 12:00-2:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #27239 Apiary (#2) 157 Larchmont Avenue, Larchmont 914-834-3572, www.apiarylarchmont.com Any Night Easy Chicken, Some Hands-On Prep! Chef Owner Joerg Zehe was trained by the likes of Jacques Pepin and Alain Sailhac at the French Culinary Institute. He shares his wisdom and commercial kitchen for us to mess around in. Pick up some cooking skills with this class that will have you doing part of the meal preparation. We begin with breaking down a chicken for baked Caesar chicken with herb roasted potatoes and mushrooms. Learn to master an easy, yet delicious, glazed Angel Food cake. Always something for everyone! Longer class due to participation. 1 Tues., May 7, 5:30-8:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #27240 Register Early! Classes are canceled for under-enrollment several days in advance. We recommend that you register ONE week in advance of the course start date.
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