A Taste of Westchester

 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.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 linked 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.

These sessions are in May – be sure to specify “Spring 2015″ when you register for any course for May

NEW! The Cookery
39 Chestnut Street, Dobbs Ferry
914-305-2336, www.thecookeryrestaurant.com,
At The Cookery, Chef David DiBari’s neo-nostalgic Italian menu provides evidence of his philosophy, which is to progressively approach simplicity. Truly a neighborhood restaurant dedicated to capturing the warmth of Italian comfort food, our chef has received many accolades during his young career. He also is known for his pig roast dinners, parading and delivering a glistening pig to a waiting table in the front window for a “swine and wine” dinner. Our class demonstration will include the chef’s famous fried pork meatballs with chili honey, followed by an instruction on cream cheese gnudi with brown butter and beet greens. Our dessert is a twist on an old favorite from childhood, Nutella rice crispy treats. Please join this magical chef into a sneak peek at what he does best, as his motto is to “eat serious…have fun!”
1 Mon., May 4, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13346

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

Video Demo Kitchen: Family owned and operated, this specialty grocery store offers something special. Included at this location, overlooking the store’s displays, is an upstairs bar serving local beers and wine, as well as a bocce court. Our class will take place in their demonstration kitchen equipped with visual and audio. Chef Angelo will show us how to prepare a delicious menu with recipe techniques to make a scrumptious three course meal starting with an appetizer of corn fritters with lobster salad. Then we continue with wild rice stuffed Cornish hens adorned with an apricot glaze. We will help to make an accompaniment of corn succotash. Their talented bakery will provide cookies as a meal ending treat. Grab a friend and arrive early or stay late to shop!
1 Thurs., May 7, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13347

Cedar Street Grill
23 Cedar Street, Dobbs Ferry
914-674-0706, www.cedarstreetgrillny.com
Located in the quiet downtown this restaurant offers American themed fare and artisanal beers in a cozy and welcoming way. 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 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. Both Matt and Joe are musicians and love to join in during the weekly live sessions. The chef will demonstrate his beautifully composed salad consisting of watermelon, local goat cheese, Applewood smoked bacon, and toasted almonds over frisse, adorned with an aged balsamic reduction. Then the secrets to a perfectly grilled meal with skirt steak, Idaho potatoes, and local ramps, with a fresh chimichuri sauce. For dessert a lesson on a winning combination, locally sourced grilled peaches, crushed graham crackers, and cinnamon spiced whipped cream, with a Kentucky bourbon caramel sauce.
1 Tues, May 12, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13348

The Melting Pot
30 Mamaroneck Ave., Lower Level, White Plains
914-993-6358, www.meltingpot.com/white_plains
Hands On: A fun and interactive restaurant, we’ll start by viewing a brief slide show presentation on fondue followed by our cooking demonstration. We will help to make several of the fondues from The Melting Pot cookbook, Dip into Something Different: A Collection of Recipes from Our Fondue Pot to Yours; the cookbook will be available for sale at an addiitonal fee The entrée will teach us to prepare a tasting sampler of the restaurant’s seasonal offerings including BBQ Pork Medallion, herb crusted chicken, and Pacific white shrimp cooked in a fondue pot. Help to make the following appetizer fondues: bacon and gorgonzola cheese fondue and their classic Alpine cheese fondue. For dessert whip up two chocolate fondues: strawberry shortcake and flaming turtle. Our evening class will be graciously offered with wine pairings for an additional $10. Come experience the Fondue Effect; you’ll be glad you did!
1 Wed., May 13, 6:00-8:00 pm, $15 (+ $25 sampling fee, payable to instructor, + $29.95 for optional cookbook and/or optional wine pairing $10). #13349

NEW! Härth
Hilton of Westchester
699 Westchester Avenue, Rye Brook, 914-939-6300
www3.hilton.com/en/hotels/new-york/hilton-westchester-RYEHIHH/dining/harth-westchester
With outdoor and kitchen views from every table this restaurant is an innovative addition to the Westchester County dining scene. Executive Chef Daksh Morada has traveled extensively, cooking from Buffalo to Santa Fe; traveling and cooking are his greatest passions and have landed him in NY to explore the vast diversity and culture of the great food capital. Chef Daksh is committed to culinary innovation and believes in using the finest seasonal ingredients, featuring farm-fresh and locally sourced products. Our chef will teach us about the cooking method called sous-vide, which is cooking food sealed in airtight plastic bags in a temperature-controlled water bath or steam environment. Our first course will be a lesson on a refreshing compressed watermelon and feta cheese salad. The accompaniments to our spectacular salmon dish will be a poached egg and quinoa risotto with roasted baby heirloom carrots and baby spring beets. We will end on a sweet note with a lesson on creating a traditional baked Alaska. Grab a friend for an interactive dinner out on the town and then relax on the patio with a cocktail or two!
1 Thur., May 14, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13357

NEW! The Chophouse Grille
957 US Route 6, Mahopac
845-628-8300, www.thechophousegrille.com
As they offer great service and a steakhouse menu at a fair price, in a relaxing atmosphere, it is sometimes difficult to get a reservation. TCHG hand picks aged steaks to create a memorable meal. Proprietors David Gallo and Toni Vulaj combined have over 25 years in the foodservice industry. Chef Edwin Delpho will teach us the inner workings of his kitchen by showing us how to prepare a vegetable strudel baked in a crisp phyllo dough and finished with a four-cheese béchamel. Watch him prepare a duroc grade boneless pork loin cooked to perfection, smothered by a compote composed of Applewood smoked bacon, sweet Vidalia onions and caramelized Macintosh apples and deglazed with Calvados apple brandy and served with mashed potatoes and roasted Brussels sprouts. For a traditional dessert learn to make tiramisu. Come check out what everyone is talking about!
1 Mon., May 18, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13358

Le Fontane
Corner of Routes 100 & 139, Katonah (Somers
914-232-9619,
www.lefontane.net
Vegetarian Class: Specializing in authentic Southern Italian cuisine and hospitality, owners Antonio and Alfredo Abbate, two brothers raised by a family of restaurateurs and wine makers on Capri, introduced their culinary talents to Westchester in 1987. The space has been redecorated and also has an outdoor patio for warm months. Specializing in authentic Southern Italian cuisine, prepared by their new chef Lisa Graziana, we will learn to make a delicious stuffed artichoke to celebrate spring’s arrival. We will then watch the chef instruct us on the makings of his delicious manicotti stuffed with spinach and ricotta, and a lovely stuffed pepper with rice, olives, and capers, baked to perfection. The restaurant prides itself on its homemade desserts and they will demonstrate how to make beautiful light crepes with seasonal fruit and Grand Marnier orange liqueur. A local favorite for years with warm hospitality!

1 Tues., May 19 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13322
Peter Pratt’s Inn
673 Croton Heights Road, Yorktown Heights
914-962-4090, www.prattsinn.com
Into the Forest
: Jon Pratt, executive chef and restaurateur, welcomes you to the dark side. To experience his delicious chicken legs and thigh recipes enjoy his cookbook, Legs and Thighs-Come to the Dark Meat; it’s available for download with iBooks. Experience the delight in this glorious rite of spring, which brings morel mushrooms and ramps (wild leeks with a short season) to fruition. This euphoric ritual in which this chef annually partakes is once again here. Our class will journey into the forest with Master Chef Jon and share his adventures foraging in the woods of Yorktown. Our chef is known for utilizing the freshest ingredients and has secret hot spots he treasures. While we are “ramping up” for summer when he will do his famous pig roast class, he will teach us about his forest finds. We will learn how to make wild boar Bolognese served over wild hive local organic polenta. Next up the instructions on handmade pasta incorporating his forest finds. We will end with none other than Black Forest cake created from a classic genoise (sponge cake) enhanced by the freshest eggs from Jon’s hens, chocolate ganache and Kirsch soaked cherries. Our chef treats us to a wine pairing specially selected for the evening. This chef is a wonderful speaker and will delight us with his informative demonstration!
1 Wed., May 20, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13359
July

Stone Manor 101
101 Saw Mill River Road, Hawthorne
914-703-4112,
www.stonemanor101.com
Hands On in Kitchen
: Proprietors Michael Casarella and Tommy Stratis have been in the restaurant business since they were young boys. Renovated from top to bottom and opened in 2013, this steakhouse is reasonably priced and a fantastic meal anytime. It is also host to a large catering facility for special events. A large panel window allows you to peek into the kitchen and watch the chef prepare your meal. Tonight we will be in the kitchen to help Chef William Lawrence to prepare our feast. Famous for their meatballs made with filet, skirt, and NY strip steak ground daily, we will learn the secrets to the giant orbs which are served with a feta bechemel sauce. Next we will find out how to perfectly grill a 12-ounce skirt steak along with a traditional Argentinian chimichurri sauce, consisting of parsley, cilantro, garlic, red pepper flake, olive oil, and white vinegar. Chef will have us help him to make two of the restaurant’s scrumptious sides: roasted red bliss potatoes tossed in rosemary, thyme, and paprika, and a panzanella salad with toasted Italian bastone bread, arugula, red onion, tomato, and cucumber tossed in a red wine vinaigrette. Our dessert demonstration will be warm, sugar dusted vanilla infused fritters with milk chocolate and liquid caramel dipping sauces. Our class will include a description on flavor profiles and a wine pairing for an additional $5. Come out and help to prepare dinner with a fun and informative chef!
1 Thurs., July 16, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $5). #5792

DeCicco & Sons
17 Maple Avenue, Armonk (Demonstration Kitchen-2nd floor)
914-499-1100,
www.deciccos.com
Demo Kitchen:
As a family owned and operated specialty grocery store chain, each of their locations offers something special. Included at this location, overlooking the grocery, is an upstairs bar and restaurant serving local beers and wine, as well as a bocce court and a demonstration kitchen equipped with visual and audio in which to have our lesson. The store’s beautifully displayed and well stocked departments are at the ready for all of your desires. From the beginning of June until the end of July the soft shell crab are in season, along with courgette (yellow squash and green zucchini). We will use these two seasonal ingredients in our lesson. Chef Angelo will teach the techniques used to make a flavorful appetizer: a courgette fritter with roasted red pepper hummus. The lesson will continue with grilled soft shell crabs with a chermoula pesto sauce and the instructions for a lovely summer vegetable cous cous. As a special treat, there will be a paired beer tasting selected by Chris DeCicco who has won awards for his brews, and presented by Brendon, their in-house Cicerone. Their fabulous bakery will provide mini cannoli for our sweet treat to conclude our lesson. Arrive early or stay late to shop, as this is a fun filled evening sure to please!
1 Tues., July 21, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5793

Stone Manor 101
101 Saw Mill River Road, Hawthorne
914-703-4112, www.stonemanor101.com|
Hands On in Kitchen: Proprietors Michael Casarella and Tommy Stratis have been in the restaurant business since they were young boys. Renovated from top to bottom and opened in 2013, this steakhouse is reasonably priced and a fantastic meal anytime. It is also host to a large catering facility for special events. A large panel window allows you to peek into the kitchen and watch the chef prepare your meal. Tonight we will be in the kitchen to help Chef William Lawrence to prepare our feast. Famous for their meatballs made with filet, skirt, and NY strip steak ground daily, we will learn the secrets to the giant orbs which are served with a feta bechemel sauce. Next we will find out how to perfectly grill a 12-ounce skirt steak along with a traditional Argentinian chimichurri sauce, consisting of parsley, cilantro, garlic, red pepper flake, olive oil, and white vinegar. Chef will have us help him to make two of the restaurant’s scrumptious sides: roasted red bliss potatoes tossed in rosemary, thyme, and paprika, and a panzanella salad with toasted Italian bastone bread, arugula, red onion, tomato, and cucumber tossed in a red wine vinaigrette. Our dessert demonstration will be warm, sugar dusted vanilla infused fritters with milk chocolate and liquid caramel dipping sauces. Our class will include a description on flavor profiles and a wine pairing for an additional $5. Come out and help to prepare dinner with a fun and informative chef!
1 Thurs., July 23, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $5). #7356

The Craftsman Ale House
235 Harrison Avenue, Harrison
914-630-7484, www.the-craftsman-ale-house.com
Beer Education
: Owners and beer brew masters Liana and Joe Vicidomini have created a comfortable home away from home: an American craft beer bar that has brewers from all over the USA visiting. At The Craftsman they always have eight fresh, constantly rotating craft beers on tap and more than 100 different bottles and cans from some of the best small breweries in the world. Experienced bartenders help you to discover complex and refreshing beers from breweries you may have never heard of before as well as local brews. Our chef Joe will show us some of his house specialties, all prepared with beer. He will discuss several styles of beer having us enjoy a taste along with our education. We will start with a lesson on beer and cheese soup as well as fried beer kosher dill pickles. We will learn the recipe for their chicken Caesar salad and the special batter encasing it. To top off our “suds” education, a demo on a crispy beer battered dessert. Come out and experience what this hot spot has to offer.
1 Mon., July 27, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5794

Peter Pratt’s Inn
673 Croton Heights Road, Yorktown Heights
914-962-4090, www.prattsinn.com
Pig Roast on the Patio
: This colonial homestead, built in 1780, has been a local inn dating back to 1926. Set in a residential neighborhood, the area has historical presence serving as General Washington’s command post. Jon Pratt, executive chef and restaurateur, welcomes you to the dark side. To experience the delicious chicken legs and thigh recipes, enjoy his cookbook, Legs and Thighs-Come to the Dark Meat, available for download with iBooks for $3.99. Known for their summertime BBQ’s on the patio, this chef is a wonderful speaker and will delight us in his informative demonstration on doing a pig roast in the La Caja China (“the Chinese box”). This method dates back to the 1850’s when Chinese immigrant workers in Cuba toted this roasting box around to cook their meal as they toiled in the sugar cane fields. We will also enjoy a lesson on some of Jon’s favorite BBQ sides utilizing ingredients from local farms. For the dessert tutorial, the chef will surprise us with a summer treat. Jon welcomes you to purchase honey from his bees. This class is a favorite so sign up quickly to reserve your spot!
1 Thurs, July 30, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5795

August

Crabtree’s Kittle House Restaurant & Inn
11 Kittle Road, Chappaqua
914-666-8044, www.kittlehouse.com
Farm to Table Outdoors:
It began humbly in 1790 as a barn, before the restaurant and inn were built. Many hands have touched the stately structure over the years. Since 1981, CKH has been owned by the Crabtree family. They have returned it to its former glory, including transforming the former stables into an award-winning wine cellar boasting some 65,000 bottles, making it one of the greatest collections in the world. Our host John Crabtree will treat us to a glass of wine specially selected for the evening to pair with our meal. Executive Chef Jay Lippin’s expertise and unique style of cooking will lend for a very special learning experience. Weather permitting, we will dine in the garden. Our lesson will be a farm to table dinner featuring meat, cheese, and produce from local farms. The chef will discuss various cooking techniques along with several recipes utilizing seasonal ingredients at their peak. Our sweet treat will be a surprise from our chef incorporating the freshest fruits of the season. Join us for a special evening!
1 Wed., Aug. 5, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5796