A Taste of Westchester


Join us at several of Westchester’s most exciting restaurants for a culinary adventure that will tantalize your taste buds. Each chef will offer a private cooking demonstration, followed by a tasting of the prepared items. Fees include non-alcoholic beverages. New menu items are explored each semester. Please Note: Menu substitutions may occur when necessary. Demonstrations will begin at the times designated. Sampling fees are payable in CASH only. Call restaurants or visit their websites for directions. No refunds are given for these classes. A one-time per semester registration fee of $3.25 will be added to the final tuition calculation. CE-REST 2000 is the class number for all Taste of Westchester classes.


La Catena Italian Restaurant
871 Saw Mill River Road, Ardsley
Flames: Chef Emilio shows us how to create some of his special dishes to warm us on a cold night. Learn from his years of cooking, beginning with the restaurant’s classic appetizer of mussels Bianco: white wine sauce and the makings of a refreshing avocado salad. Get ready for the chef’s famous tableside show of Pappardelle al la Chef Emilio: house-made pasta, three types of mushrooms, and cognac set on fire in a giant hollowed wheel of imported Parmigiano-Reggiano for a scrumptious sauce. Learn the skills necessary to make chicken pagliaro: chicken rolled with broccoli rabe and cherry peppers in a sage Cognac sauce, and salmon muniaio: white wine and capers served over spinach. A traditional Napoleon will be the perfect ending to a terrific meal! Always a class favorite as this demo is on fire!
1 Mon., Sept. 28, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82748

NEW! Birdsall House
970 Main Street, Peekskill
914-930-1880, www.birdsallhouse.net and www.peekskillfarmersmarket.com

Farmers Market Tour/Outdoor Beer Garden: On the Saturday before class we’ll meet at the Peekskill farmers market for anyone who would like to stroll with Chef Krista Espinal to pick the ingredients for Wednesday’s demonstration. Meet on Saturday, Sept. 26 at 10:00 am on the corner of Main and Bank Streets; we’ll begin at 10:15 am. This part of the class is optional. We’ll meet local vendors and understand how and where these products are grown and taken care of; there may be specials offered. At the actual Wednesday class, held outdoors (weather cooperating) in this award winning restaurant’s Beer Garden, chef will prepare her market finds. It will be in the middle of apple season and on the edge of Oktoberfest so our class will begin with plenty of local hard ciders and brews on tap to enjoy. Warm spiced local apple cider will also be available. What better way to feel more at home and proud of our gorgeous Hudson Valley region than with our local apples in hand! Our lesson will start with a farmers market salad. Next a lesson on grilled apple cider and dijon pork tenderloin along with an autumn harvest succotash from Birdsall’s own vegetable garden. Learn what’s in season in our area and how to properly pick and prepare each vegetable for our vibrant and delicious side dish. As fresh as it gets! Dessert class will teach us what fruits are flourishing in season with an easy recipe to warm you: fall fruit crumble, with concord grape ice cream, full of spices and savory sweetness. Bring a jacket to enjoy an autumn night filled with seasonal and local culinary experiences.
1 Wed., Sept. 30, 5:30-7:30 pm, (Sat., 9/26, 10:00 am optional farmers market tour) $15 (+ $25 sampling fee in CASH, payable to instructor). #82749


NEW! Campagna at The Bedford Post Inn
954 Old Post Road, Bedford
914-234-6386, www.campagna-bedford.com
Spectacular Property: Award winning Chef Michael White, in conjunction with Bedford Post Inn owner Richard Gere, has partnered to present breathtaking Italian cuisine reflecting the beautiful country setting of the Inn and highlighting seasonal and local ingredients. Chef di Cuisine Devin Bozkaya will host a lunch demonstration. All pastas are hand-made on the premises and our chef will treat us to a lesson on their famous creste nero: extruded pasta with shrimp, squid, scallop, calabrian chile, and tarragon in a light sauce. Learn to make pollo alla Cacciatore: chicken, pomodoro, cremini mushrooms, polenta, olives, and ricotta salata served with potatoes. Our dessert demo will be a spectacular combination of pine nut semifreddo, fig, green apple, and Concord grape granite for a finish with a flare. This is a class that will fill fast so please don’t delay, sign up today!
1 Sat., Oct. 3, 12:00 noon-2:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82750

Café of Love
38 East Main Street, Mt. Kisco
914-242-1002, www.cafeofloveny.com and www.ladleoflove.com
Kitchen Visit: Apples, pears, and parsnips oh my…getting to the root of the best fall dishes! Enjoy an evening of warmth in the European inspired dining room. Proprietor Leslie Lampert believes in a farm-to-table philosophy, which lets us enjoy what is being harvested that week and incorporate it into our evening’s interactive menu. When the temperature drops, cool weather cooking takes center stage with root vegetables, apples and pears. It’s time to get back in the kitchen, turn up the heat and embrace the fall harvest. Leslie, along with Chef Mike Donnelly, will take us step-by-step and taste-by-taste, educating us on these seasonal ingredients by incorporating them into soups, crisp salads, and scrumptious sides. Your evening’s tastes will be packed to go if you would prefer to enjoy them at home or sit after class to continue the conversation and savor the flavors over a glass of wine specially chosen to complement our fall bounty.
1 Mon., Oct. 5, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82752

NEW! Hudson Social
11 Station Plaza, Dobbs Ferry
914-693-3875, www.hudsonsocial.com
Vegetarian: Opened in the newly restored landmark Dobbs Ferry train station just a stone’s throw from the Hudson and the new waterfront park! They have a live music program; you can enjoy their seasonal outdoor seating and share the spectacular view! The chef will demonstrate techniques that can be used in everyday cooking. First, a bruschetta made with artisan bread, fig, goat cheese, and wild flower honey – great for an easy snack or for cocktail parties. Second is a lesson on making a light and quick, fresh vinaigrette. Chef Joe will show you how to make a proper emulsion and three key ingredients that will heighten the taste in all of your cooking. Third, the chef will demo how to construct a hearty salad full of texture and flavor that is perfect for nutritional daily lunches or light dinners. Finally we will mosey on down to the bar where one of their mixologists will show us a sweet seasonal fruit drink (virgin or spiked) for all to taste. Cheers!
1 Tues., Oct. 6, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82753

Jake’s Wayback Burger (Dalewood Shopping Center)
357 North Central Avenue, Hartsdale
914-437-8588, www.jakeswaybackburgers.com
Classic Malt Shop: From the original Jake’s Hamburgers DE, a simple, unassuming “burger joint,” soon became home to one of the region’s favorite burgers. Big, juicy hand-made burgers and real milkshakes, crafted to order by a friendly staff, was Jake’s only philosophy. That’s how they did it way back when, and that’s what they still do today. The owners, Debra DeCrescenzo and Debbie Smith, will share what being a franchise owner is all about. For our class learn how to make Irish nachos using Jake’s house-made potato chips, home-style chili, cheddar jack cheese, jalapenos, and onions. Two all-beef patties is the norm for every burger at JWB. For our lesson we’ll enjoy “slider” versions of three of their winning combinations: Philly burger (white American cheese, grilled onions, and mushrooms), then their “burger of the month special”, and then a Southwest Chipotle burger (pepper jack cheese, jalapenos, and a slather of chipotle mayo). Our mini-burgers will be served with the secrets to their crispy French fries and a “how-to” on making a traditional milkshake for dessert; try several of their flavors. Come get your fill with the best burgers under the bun!
1 Wed., Oct. 7, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #82754

DeCicco & Sons
17 Maple Avenue, Armonk (Demonstration Kitchen-2nd floor)
914-499-1100, www.deciccoandsons.com

Beautiful Demo Kitchen: As a family owned and operated specialty grocery store chain, each location offers something special. Here you’ll find an upstairs bar and restaurant serving local beers and wine, as well as a Bocce court and a fabulous demonstration kitchen. Their well stocked departments are ready for you. Chef Angelo Ruiz will teach the techniques used to make one of their wonderful catering appetizers, chicken and mango lettuce wraps. The lesson will continue with a special presentation of salmon en croûte stuffed with Boursin cheese and toasted cashews, served with hot pepper jelly, and the instructions for garlic, spinach potato galette. As a special treat, there will be a beer tasting selected by Chris DeCicco who has won awards for his brews. The education of pairing beer with food will be presented by Brendon O’Brien, their in-house Cicerone. Finally, their bakery will provide cookies for our sweet treat to conclude our lesson. Arrive early or stay late to shop the stocked aisles!
1 Tues., Oct. 13, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82755

NEW! Hilltop Hanover
1271 Hanover Street
Yorktown Heights, NY 10598
(914) 962-2368, www.hilltophanoverfarm.org
Hands-on and Vegan/Gluten Free: Guest Chef Rinku Bhattacharya, local blogger at spicechronicles.com, who will treat us to specialties from her cookbook. You will learn how to mesh seasonal flavors with spices as you prepare a sampling of modern Indian vegetarian and vegan dishes. Rinku’s expertise and cookbooks focus on a simple and sustainable approach to Indian cooking. Surprises from the farm utilizing their fresh produce. Our lesson will begin with a vegan chutney tasting featuring roasted bell pepper, pear, and raisin chutneys. Help to make your own papadum cone and learn to work with seasonings to embellish the chutneys. Next up: Indian poori breads with a light potato and cauliflower curry plus tomato, cucumber and red onion salad. Explore the nuances of seasoning vegetables and roll and fry poori bread served with a tangy, tamarind laced, whole white pea and coconut curry, and learn about finishing spices and garnishes. The demonstration will end with a tasting of double ginger and clove biscotti with tea or coffee. BYOB to enjoy; glasses and openers will be provided. Signed copies of Rinku’s cookbook Spices and Seasons, Simple Sustainable Indian Cooking will be available at a discounted price of $28.
1 Wed., Oct. 14, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor + optional cookbook $28). #82756
NEW! Clock Tower Grill
512 Clock Tower Drive, Brewster
845-582-0574, www.clocktowergrill.com
Bacon Class: Talented Chef Rich Parente, along with his wife Cassie, has designed a creative atmosphere; they invited children to help decorate by hand painting the skateboards that adorn the hallway. The chef utilizes local, organic, and natural ingredients in all his dishes and surprises his patrons with various specialties including elk and kangaroo. Watch for special events including game nights and music outdoors. The restaurant features regional craft beers in many of their recipes; a local beer will help showcase our meal. Our chef will teach us the technique used to make everyone’s favorite: bacon! Learn how to cure pork belly using local Crown Maple syrup, then enjoy a hearty appetizer of thick cut bacon and deviled eggs. The lesson will continue with a house favorite of Long Island duck cured in Warwick brandy and then apple-wood smoked, and served with creamy cheddar grits and a wild lingonberry demi glaze. Not to be missed is the instruction for creating the chef’s (now famous) roasted butternut squash doughnuts with a bourbon caramel glaze. This creative chef’s class will sell out quickly.
1 Thurs., Oct. 15, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82758

NEW! Bar’Lees
157 Mamaroneck Avenue, Mamaroneck
914-630-7512, www.Barlees.us
Weekend Lunch – Hands On: The name originates from Western Australia, where Managing Director Colin Goundrey grew up on his family’s sheep farm and winery. It means “time out” and captures the essence of relaxation and comfort that this unique wine and whiskey bar exudes. Chef Kelly Corcoran creates gourmet, small-plate, and dinner fare that complements the vast choice of libations available, representing many countries. Suggestions for wine pairings with our meal will be offered in a cash bar by French wine master André Cohen. This spot houses an impressive stone-walled wine cellar, with over 11,000 bottles. Our hands on demonstration will have us help our chef create our lunch, starting with brussels sprouts, melted onion, bacon, smoked gruyere pizza bites. Next a very different salad consisting of spaghetti squash, roasted endive, pear, and creamy gorgonzola. Learn the secrets to making a seafood stew: crabmeat, mussels, and BBQ shrimp served over a quinoa cake. The apple harvest will let us create a caramel apple shortbread with a Tahitian vanilla whipped cream topping.
1 Sat., Oct. 17, 12:00 noon-2:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82759

NEW! Amore Pizzeria & Italian Kitchen/Caterers
1 Kent Place, Armonk
Flexitarian Italian Menu: Proprietors Mark and Joe Mazzotta recognize the spirit of seasonal simplicity in Italian cooking, as they pay homage to their culture and heritage. Our class will experience several dishes that have been modernized, evident by the aromas of the bold Italian ingredients permeating the room. Tonight we learn some of their secrets, starting with an antipasto of spicy brussels sprouts – charred and dressed with hot chili oil, golden raisins, crispy parcels of pancetta, and Hudson Valley honey atop whipped butternut squash. All pasta is house-made and we’ll see the technique used to create ribbons of tagliatelle tossed in a velvety tuscan kale pesto, complemented with slow roasted heirloom tri-color tomato and finished with Hudson Valley goat cheese. Our dessert demonstration will be a house specialty consisting of a citrus olive oil cake: fresh rosemary, lemon, and the makings of a Sicilian blood orange marmalatta. Mangia!
1 Mon., Oct. 19, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82760

Peter Pratt’s Inn
673 Croton Heights Road, Yorktown Heights
914-962-4090, www.prattsinn.com
Cookbook Recipes Shared: David Leveen and Jonathan Pratt, executive chef and restaurateur, welcome you to the dark side. To experience their delicious chicken legs and thigh recipes enjoy their e-cookbook Legs and Thighs – Come to the Dark Meat, available for download with iBooks for $3.99. Turn the most flavorful part of the chicken into delicious restaurant dishes you can make in your home kitchen. We will learn how to create three dishes incorporating the best part of the chicken from three different cultures. First a classic Hawaiian dish, shoyu chicken served with fresh corn from local Meadow Farms, with jasmine rice. Next is thai chicken larb (pronounced “lawb” meaning salad) wrapped in lettuce cups. Finally, we’ll learn the makings of a mainstay in the Cuban-American diet, Miguel’s chicken ropa vieja served with homemade arepas (flatbread). Owner and wine connoisseur Jon Pratt treats us to a wine pairing specially selected for the evening. These chefs are wonderful speakers and will delight us with an informative demonstration. Always a popular class so reserve your spot early!
1 Wed., Oct. 21, 6:00-8:00 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #82763

Amberlands Plaza, 1 Baltic Place, Croton-on-Hudson
914-271-2600, www.finowestchester.com
Pasta Making: For Chef Paul Vuli, a three year retirement could not hold back his passion; specializing in Northern Italian cuisine, his revival of Fino became a reality in Westchester. While the chef appreciates challenging the traditional approach, he also believes there are certain recipes that work better the old fashioned way. Join us as he teaches us the techniques for these traditional dishes. We will begin with eggplant rollatine (stuffed with ricotta, parmesan, mascarpone, and mozzarella baked in a light tomato sauce). Our chef shows us his prep kitchen where the fresh pasta is made using an Italian-born pasta machine. Tonight we will see how the homemade wide noodles are used in the pappardelle roscaiola (a light mushroom and cognac sauce with melted mascarpone). We will watch him create a stunning dish of scallopine contrapunto (sautéed veal and shallot in a white wine sauce finished with tomatoes, prosciutto and Fontina cheese). We will conclude our lesson with the classic French technique for making profiteroles filled with English cream and dipped in valhrona chocolate.
1 Thurs., Oct. 22, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #82764

2 Dingle Ridge Road, North Salem (Main Building)
914-669-0121, www.121restaurant.com
Interactive: Enjoy the lovely scenery on your drive to 121 Restaurant, where Executive Chef and instructor Beck Bolender, will have volunteers help to prep while he demonstrates several techniques with an emphasis on regional, organic, and natural products. Guests can appreciate his passion for cooking as it transcends into his dishes. The wood burning oven is visible through a spectacular glass wall allowing views of the prep kitchen; serves as a magical technique for many of their dishes including pizza drawing on both Roman and Neapolitan styles. Learn how to make a delicate butternut squash soup with a maple crema and apple crackling. Up next we celebrate the season with delicious roasted chicken with fall vegetables, sweet potato puree, and pan gravy. A classic preparation with a twist, our chef will share the technique used to make pumpkin tres leches with in-house crafted ice cream. The class will take place in the recently renovated 121 building allowing us to visit the spectacular kitchen and all its “toys.”
1 Mon., Oct. 26, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82765

Cedar Street Grill
23 Cedar Street, Dobbs Ferry
914-674-0706, www.cedarstreetgrillny.com
Southern Flavor: Located in the quiet downtown this restaurant offers American themed fare and artisanal beers; their fresh comfort food has many interesting twists. Family owned and operated, Chef Matt Kay and brother/Manager Joe treat everyone like family. On most evenings you can also find mom Cathy Kay (DF Deputy Mayor) greeting guests at the door. Chef Matt’s passion for creating specialty dishes began as he watched his grandmother (a former restaurateur herself) cook Italian delicacies. The duo can be seen locally during Ferry Festa and on the streets of Manhattan roasting a pig for a live news segment. The chef will demonstrate his love of Southern cooking with smoked figs and sausage served over comforting grits, then drizzled with maple syrup. Next the secret to his braised short ribs and roasted seasonal root vegetables. For dessert, a winner just in time for your holiday table, Kentucky bourbon pecan pie with caramel sauce topped with the local favorite: Johnny Gelato ice cream.
1 Tues., Oct. 27, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82767

The Horse & Hound Inn
94 Spring Street, South Salem
914-763-3108, www.thehorseandhoundinn.com
Ghosts? Just as it must have been for stagecoaches long ago, the Inn is a beacon amid the dark and wooded roads of South Salem. During the twenty years the Vales’ have owned the Inn, there have been several sightings of spirits. The husband and wife team, Silvano and Sue Vales, have created good food and fun and will be our hosts, possibly along with some ghosts to keep us in the “spirit”! Our lesson in the dining room will begin with a classic vol-au-vent case (puff pastry) adorned with succulent seafood. Beautifully wrapped brie in phyllo dough served with a cranberry compote and an apple sage crostini, our two appetizers, are sure to be your go to recipes for the holiday season. Lamb chops with a mint port sauce is our entrée education for the evening. The proprietor’s treat will be a maple cayenne hot toddy chosen especially to pair with our meal. For a sweet lesson fitting with Halloween enjoy pumpkin tart-lets with fresh whipped cream. Don’t be afraid to sign up! Come help keep the spirits at bay with our delicious offerings. BOO!
1 Wed., Oct. 28, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82768

Chutney Masala Indian Bistro
4 West Main Street, Irvington
914-591-5500, www.chutneymasala.com
Kitchen/Hands on Lesson: Chef Navjot shares his vast food knowledge with us from his native home in Jalandhar Punjab, India where he studied at the culinary institute. Our class will teach his special take on Indian cuisine, including an education on the spices and ingredients used to create the complex flavors that comprise each dish. You’ll hand craft your own vegetable samosa, pastry filled with delicious spiced vegetables. Learn to create a succulent Tandoori chicken and experience a quick lesson in the kitchen on the specialties of nan bread baked fresh in the tandoor. A saag paneer demonstration will keep the vegetarians happy too. Always fun surprises from a knowledgeable instructor and a very popular class!
1 Thurs., Oct. 29, 6:00-8:00 pm, $15 (+ $25 in CASH sampling fee, payable to instructor). #82769


Thyme Restaurant
3605 Crompond Road, Yorktown Heights
914-788-8700, www.thymerestaurant.net
Interactive and Gluten Free: See Owner and Chef Tom Costello on any given night preparing your meal in this open kitchen. The restaurant’s menu is predominantly gluten free. He’ll lead an interactive demonstration where we will help create a meal starting with a red wine and stock braised short ribs over a cauliflower mash. We continue our hands on lesson by preparing a plate of sautéed branzino, served with butternut squash and red and white quinoa, topped with a seasonal apple foam, and adorned with baby kale enhanced by bacon lardons. We will imbibe in a selected wine pairing as we cook and dine. Help to prep a French classic dessert: dark chocolate soufflé made entirely gluten free. Always a fun evening, so grab a friend and join us in Chef Tom’s kitchen!
1 Mon., Nov. 2, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82770

NEW! Sam’s of Gedney Way
50 Gedney Way, White Plains, NY 10605
914-949-0978, www.samsofgedneyway.com
Holiday Party Menu: When Prohibition was repealed in 1933, Sam Eisenstein received the first of three liquor licenses granted in Westchester County. Sam was “a wonderful guy, hardworking, gracious, friendly,” and he represented the epitome of restaurateurs. As a tribute to those qualities, his patrons elected him Mayor of Gedney Way. Today, owners Peter and Karen Herrero have kept the tradition alive with exceptional quality and service in a comfortable atmosphere and have expanded the business with an extensive catering operation. Executive Chef Joe Sasso presents this evening of ideas for your next holiday party, consisting of food, décor, and craft cocktails. No crudités, cheese platters, and punch here! Learn how to put together an easy holiday party where your guests will enjoy mostly local food and beverage while you enjoy as well. The list of what our chef will demonstrate is vast; snacks (adding flavor to regular ingredients), olive mix (thyme, orange, and lemon rind), nut and pretzel mix (rosemary butter), flavored popcorns, small bites (something a little different), butternut squash shots (shrimp, basil oil, pecan rim), poppy seed cannoli (roasted beets, goat cheese, lemon), spinach torta (artichoke and crab), double Brie grilled cheese (figs, tomatoes, thyme, and balsamic). Learn how room temperature entrees allow more time for you to enjoy your company. We will enjoy a lesson on roasted filet mignon (white truffle and roasted garlic aioli), stuffed salmon (leeks, shitake mushrooms, basil orange sauce), Brussels sprouts (no-nitrate bacon and shallots), and creamy red potato salad (dill and cucumbers). We continue our class with beverages: signature holiday cocktails, craft beer discussion, and a small batch local spirits lesson. Surprise dessert from our chef. Grab a few friends and make a night of it while learning tricks of the trade from a master!
1 Wed., Nov. 4, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82771

Sunset Cove Restaurant
238 Green Street, Tarrytown
Water Views Holiday Feast: Co-owners Gianni Piccolino and Chef Tommy Calandrucci are a winning combination. They bring a unique, fresh, mouthwatering twist to every plate served as close to the river as you can get. The views of the majestic Hudson, the sparkling lights of the Tappan Zee Bridge (new and old) and the soaring Palisades, coupled with the romance of the water, await. Chef will teach us to build a beautiful Italian holiday antipasti table display to amaze your friends and family. Our food-packed lesson will include how to select and arrange dried meats, cheeses, and breads to create beautiful platters. Our feast will include the following assorted favorites and more: verdure (greens), eggplant caponata, marinated mushrooms, roasted and fried peppers, bruschetta, grilled flatbreads, and a tutorial on a classic, risotto balls or arancini (meaning little orange). The chef will show us how to create a beautiful seafood salad fit for the feast of the seven fishes. We’ll end with a spectacular lesson on pizza rustica (everyday Easter pie). Toast our hosts with wine specifically selected to complement our feast. Join us down by the river!
1 Mon., Nov. 9, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82772

542 North Avenue, New Rochelle
914-235-3009, www.AJsburgers.com
Up Close Demo: Chef Alan Cohen, who loves to teach, will fill your plates and mind with his knowledge of simple food made from great ingredients. Voted 2013 Best NY Burger and seen on Food Network’s “Restaurant Stakeout”, this local hot spot continues to serve up some super creative and delicious food. Enjoy the “in” ingredient that has become all the rage: cauliflower! He’ll show us how to incorporate them in many ways: in a dip, steamed, roasted, mashed, with pasta, and of course on a burger. Chef AJ is always full of surprises and he shares tastes of whatever special he is making that day. Finish with a surprise sweet lesson to complement our meal. Check out their endless menu all served with love and their new “Chef’s Table” dinners for a fun night with friends! This is always a terrific class up close and personal with a top notch instructor!
1 Tues., Nov. 10, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #82774

NEW! Broken Bow Brewery
173 Marbledale Road, Tuckahoe
914-268-0900, www.brokenbowbrewery.com

Brewery Tour: Broken Bow is a family-owned and operated brewery that opened in 2012; their brews can be found in over 100 locations in Westchester. Sofia Barbaresco invites us into the world of brewing when we enter the tasting room, a place where you can slow down, relax, and sip a craft brew. We will be privy to a tour of this fantastic operation guided by the head brewer and co-owner, Michael LaMothe. He will show us the process from “grain to glass” and demonstrate how the beer gets canned. Experience a guided tasting of the brewery’s mainstay beers and their special fall seasonals, including lager, APA, red, stout, Oktoberfest, and a surprise limited edition beer. They’ll offer recommendations for food pairings and tips for cooking with beer. Have a nibble before you arrive (Mambo 64 is nearby) as this class is beer education only and no meal will be served; snacks of peanuts, chips, and pretzels only along with our beer samplings. Try the Mambo 64 class on cooking with beer on Nov. 16. Fly solo or bring a buddy to experience the secrets to making a fine brew!
1 Thurs., Nov. 12, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #82775

NEW! Ralph and Dave’s
7 Riverview Avenue, Verplanck
914-930-1708, Visit them on Facebook
Weekend Lunch: Chef/Owners Dave Tuttle and Ralph Croteau are the dynamic duo at this tiny, reservation only, hot spot. They like to stay fresh, local, and seasonal so the menu changes almost daily with what they find from local farms. Their main focus is on steaks and fresh seafood; the dishes are simply prepared and minimally processed, letting the ingredients be the star of the plate. In the Oar Lounge, they create a classic cocktail experience by drawing on original recipes, using only pure ingredients and luxury spirits. Our chef will teach us to create a warm local apple salad: sautéed apples, red onion, pork belly lardon, and toasted walnuts over greens with apple cider maple vinaigrette. Next, a lesson on perfectly pan seared Arctic Char: fresh herb lemon pan sauce served with local autumn vegetables. All desserts are prepared in-house; Dave is known in the area for his fabulous pies. Tonight he shares the techniques to master his famous callebaut dark chocolate ganache tart with chantilly cream. Even the coffee is local: Croton’s own Black Cow brand. Take a ride to see the leaves in all their splendor and join us for a lovely lunch demonstration.
1 Sat., Nov. 14, 12:30-2:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #82776

Mambo 64
64 Main Street, Tuckahoe
914-222-9964, www.mambo64.com

Interactive/Signed Cookbook: Owner Arlen Gargagliano is not only a chef but the writer and co-author of many cookbooks. She will have signed copies of her cocktail and tapas book, Mambo Mixers, Recipes for 50 Luscious Latin Cocktails and 20 Tantalizing Tapas available. Join us for a fun and interactive cooking class entitled Mambo Cooks with Beer! Teaming up with their Tuckahoe neighbors Broken Bow Brewery, they will teach us to incorporate tasty brews from this local brewer, all with a Latin twist. We will help prepare our meal, highlighting the flavors of fall’s bounty, by starting with a drunken roasted corn salsa. Next up is Spanish patatas bravas roasted in beer and tomato sauce. Our entrée will consist of pernil, beer infused pork with squash from Hilltop Hanover Farm. Learn the secret to the chef’s beer vinaigrette that adorns greens fresh from the farm, pears, and toasted pecans. We’ll sample beer with our meal and step behind the bar for a lesson on a stout and prosecco cocktail. Our chef will teach the magic to her spicy Mexican cayenne cookies to complement our dessert cocktail. Arlen’s belief in food and its power is far reaching; she’s sure that if we could all sit down to a meal together, sharing both tastes and tales, there would be peace on earth! Buen provecho! A fun and interactive evening not to be missed. Note: you must be over 21 to register for this class.
1 Mon., Nov. 16, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor, + $20 for optional cookbook). #82777

Roc N Ramen
19 Anderson Street, New Rochelle
914-365-1166, www.rocnramen914.com
Ramen is bigger than ever and it’s here to stay! A recent Japanese poll named instant noodles as the best Japanese invention of the twentieth century; we’re sure many college students will agree! Owner Wayne Carrington, a retired NYC police officer, always had his foot in the food world. Now a restaurateur, he has developed his own recipes and incorporated these healthy broths, along with noodles and savory elements, for a complete meal in a bowl. Join us as the chef teaches us the makings of gua bao steamed buns (pork belly, cucumber, and butter-lettuce in a steamed soft bun). Next learn how to create tonkotsu ramen (pork bone stock with a clean, full flavor and a creamy texture gained from being cooked for hours on end). His daughter created the now famous dessert Mia ice cream special (light airy steamed buns fried and dusted with powdered sugar and served with ice cream), sort of a Japanese zeppoli. Our chef will treat us to a premium Japanese sopporo beer and a discussion on how the restaurant concepts were developed. Come out and slurp with us!
1 Tues., Nov. 17, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #82778

NEW! Gleason’s
911 South Street, Peekskill
914-402-1950, www.gleasonspeekskill.com
Play Dough/Hands On: Some of the dishes at this farm to table restaurant are named for the Honeymooners characters, with a nod to the restaurant’s name. Join CIA graduate, Chef March Walker, as he takes us through the science of dough: its handling, structure, and composition. In this interactive class learn how to make a beautiful palate for their creative pizza combinations. Here the crust is made with a house sourdough starter and fermentation process, slowly proofed to give the final product exceptional texture and depth of flavor. Hand stretch your own pizza starting with the classic Margherita: roasted tomato sauce, basil pesto, and fresh mozzarella. Our chef will discuss flavor profiles using some of their other creative toppings: leeks, parsnip béchamel, brussels sprouts, spicy coppa, or their sister restaurant Birdsall House’s handmade lamb or pork sausage. Gleason’s sources food from our community of local farmers and takes advantage of the growing quantities of fresh products coming from the Hudson Valley and the Catskills. For dessert chef will show us the secret to their moist chocolate olive oil cake with whipped ricotta frosting. Grab a buddy and make time to “toss” a pie with a great chef!
1 Thurs., Nov. 19, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82780

Tarry Tavern

27 Main Street, Tarrytown
914-631-7227, www.tarrytavern.com
Owner and Chef Henry Cabral has come up with a unique formula that fills a niche in a restaurant-heavy town like Tarrytown. His casual American gastro-pub offers creative, locally sourced dishes and seasonal menus inspired by what farmers and fishermen are growing, raising, and catching. Down the street from the Tarrytown Music Hall, many visit before or after a show for a splendid meal. The chef will show us how to make autumnal fare starting with a velvety squash soup. He will demonstrate flourishes of fall market inspired ingredients, continuing with a lesson on their special braised beef short ribs over a smooth parmesan polenta. For dessert, a seasonal favorite: pumpkin flan. Join us for an informative demonstration with a classically trained restaurateur!
1 Mon., Nov. 30, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82781


NEW! Piccola Trattoria
41 Cedar Street, Dobbs Ferry
914-674-8427, www.piccolany@aol.com
Hands on demo: Argentinian born Chef Sergio Pennacchio comes from an influential family food background with his paternal side hailing from Sicily and his maternal side from Spain. After many successful years as the owner of Pasta E Pesce in Yonkers, here he has revamped his family business in Dobbs Ferry with a warm and inviting atmosphere. We will start with an antipasti of Italian salsa, house canned tomatoes with garlic and herbs. Then our chef will have us rolling in the dough as we help to hand roll and form ricotta gnocchi and incorporate it into a beautiful plate adorned with basil pesto, roasted pignoli sauce, fresh ricotta, and sundried tomatoes. A lesson on Chef Sergio’s shrimp puttanesca, olives, capers, tomatoes, and just the right amount of spicy cherry peppers, is the next lesson. Learn the secret to the restaurant’s favorite dolce, mascarpone sabayon with Nutella and toasted pistachio nuts. Sure to become a favorite so grab a friend!
1 Tues., Dec. 1, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82782

Mambo 64
64 Main Street, Tuckahoe
914-222-9964, www.mambo64.com

Weekday Lunch Demo/Signed Cookbook: Owner Arlen Gargagliano is not only a chef but the writer and co-author of many cookbooks and the LoHud blogger of “Latin Twist.” She will have signed copies of her cocktail and tapas book Mambo Mixers, Recipes for 50 Luscious Latin Cocktails and 20 Tantalizing Tapas available. Arlen joins her Chef de Cuisine, Stephanie Landis for a presentation including how Arlen’s journey led her to becoming a Latin restaurant owner. We will start off with a discussion on Sangria, delicious and fruity in white and red varieties; we’ll toast our hosts while they take us on a guided tour of some of their special dishes. The chef will provide the recipes and demonstrate how to make the following specialties of the house. Start with a lesson on carrot and jicama salad with a lovely mango vinaigrette, then enjoy the makings of two types of classic Cuban pressed sandwiches: chicken and pork. Learn the secret to making a creamy flan for dessert. Arlen’s belief in food and its power is far reaching; she’s sure that if we could all sit down to a meal together, sharing both tastes and tales, there would be peace on earth! Buen provecho! Enjoy!
1 Wed., Dec. 2, 1:00-3:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor, + $20 for optional cookbook). #82783

Elia Taverna
502 New Rochelle Road, Bronxville
914-ONE-GYRO (663-4976), www.eliataverna.com
Classic Greek: Arrive hungry as proprietors Rui Cunha and Michalakis Sarris are passionate about good food and great service. Chef Mike will tell stories of growing up in Greece and cooking by his grandmother’s side while he teaches us to make authentic Greek cuisine. Come sail away to the Greek Isles as we begin with warm pita and olives and a lesson on tzatziki (yogurt, cucumber, and garlic dip) followed by a Greek salad of lettuce, tomato, cucumber, pepperoncini, onion, olives, and feta cheese. Learn to make the classics: avgolemono (lemon chicken soup), moussaka (baked eggplant, potatoes, and ground meat with béchamel sauce) and horta (steamed greens with Greek olive oil and lemon). Next up will be the makings of a classic Greek dish learned by our chef at his yia-yia’s knee: tavas, a Cypriot pork casserole with potatoes, wine, and tomatoes, seasoned with cinnamon, oregano, and cumin. For dessert a Greek treat joined by a steaming miso-miso, equal parts of steamed milk and espresso. Hold on to your dishes for this is an amazing presentation each and every time!
1 Thurs., Dec. 3, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82784

120 Grand Street, Croton-on-Hudson
914-827-9393, www.taginenewyork.com
Skillet Pop-Up: This location was aptly named for the cooking vessel used in making many of the dishes found in this cozy French bistro with a Moroccan flair. As the coauthors of the e-cookbook Legs and Thighs – Come to the Dark Meat, Tonight, Jon Pratt and David Leveen will showcase their pop-up restaurant Skillet, with a different menu every month based on what is fresh and in season. The skillets, provided through an arrangement with Lodge Cast Iron, provide the retained heat for each meal. They’ll prepare three of their favored dishes starting with the Montauk Sally, a seafood cioppino of clams, mussels, shrimp, calamari, and flounder served with garlic bread for dipping. Next, we’ll learn how to make los straightjackets, flour burritos filled with Miguel’s chicken ropa (rags in Spanish), cilantro lime crema, fresh guacamole, cheddar, and black beans topped with fresh tomato and tomatillo salsa. Learn the secrets to their house-made enchilada sauce which enhances this dish. Lastly enjoy a lesson on their most popular skillet dish, the Arthur Avenue, lasagna made from cheese ravioli direct from Borgatti Pasta in little Italy, layered with fresh ricotta, spinach, and homemade marinara from local tomatoes, topped with fresh mozzarella. Arrive hungry and wear loose pants as these skillet dishes are filled with flavor. Our chefs will treat us to a special wine pairing selected for the evening. Come dine with two fun chefs for an evening of play, food and wine!
1 Mon., Dec. 7, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82785

DeCicco & Sons
17 Maple Avenue, Armonk
914-499-1100, www.deciccoandsons.com

Beer Education Demo Kitchen: As a family owned and operated specialty grocery store chain, each of their locations offers something special. Hidden upstairs is a well-equipped demonstration kitchen utilizing both audio and visual display, and their well stocked departments are at the ready for all of your desires. Chef Angelo Ruiz will teach techniques used to make a healthy winter soup, tuscan kale and winter squash minestrone. The lesson will continue with a holiday favorite of chicken wellington and the instructions for making Dutch potatoes. Included at this location is an upstairs bar serving local beer and wine. Chris DeCicco has won awards for his brews and this location can fill growlers with their specialty beers. An education on beer pairing will be presented by Brendon O’Brien, their in-house Cicerone. Their talented bakery will provide cookies and coffee to conclude our evening. Arrive early or stay late to shop the stocked aisles, as this is a fun filled evening sure to please!
1 Tues., Dec. 8, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #82786