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.


698 Saw Mill River Road, Ardsley
914-693-5400, www.liniziony.com

Scott and Heather Fratangelo, formerly of the successful restaurant Spigolo in NYC, have now opened another spot closer to their new home in Westchester. The husband and wife team are unstoppable: with Scott in the kitchen and Heather assuming the roles of pastry chef and front-of-house, the restaurant is in complete harmony. All ingredients are locally sourced, so the menu changes quite often. We will begin the evening with a lesson on making a fall harvest salad of roasted butternut squash, Brussels sprouts, and greens dressed with a pancetta vinaigrette and walnut pesto. The pastas are a specialty of Chef Scott so he will show us how to make a kale pappardelle with porcini braised lamb shank and a tart cherry embellishment. Chef Heather will astound us with her secret recipe for her “lighter than air” bomboloni (Italian doughnuts) served with a creamy espresso panna cotta. This class will sell out fast as there is limited space!
1 Mon., Jan. 12, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13307


 La Catena Italian Restaurant
871 Saw Mill River Road, Ardsley
914-231-9260, www.LaCatenaArdsley.com

Flames: Chef Emilio shows us how to create some of his special dishes that will warm us on a cold night. Learn from his years of cooking, beginning with the classic appetizer of clams casino and the makings of a roasted beet over mesclun greens salad sprinkled with gorgonzola. Get ready for the chef’s famous tableside show of pappardelle alla 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 bracciola in tomato sauce: pork rolled with pignoli, panko, and pancetta, and pollo alla scarpariello: off the bone chicken, sausage, and mushrooms served with crisp potatoes. A traditional bread pudding will be the perfect ending to a terrific meal! Always a class favorite as this demo is on fire!
1 Mon., Feb. 23, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13308

 Royal Palace
77 Knollwood Road, White Plains (Greenburgh)

Much of the complex flavors used in this restaurant’s cuisine come from fragrant aromatic spices like cardamom, coriander, and cumin. This restaurant serves a daily buffet which includes many traditional dishes. Owner Jagdish Mitter will share a few surprise dishes as well as demonstrate how to make Royal fish amritsari (batter fried crispy fillets of tilapia with the chef’s blend of spices and Carrom seeds). It’s a popular snack item from the streets of Punjab. The lesson continues with Royal nawabi murg (boneless chicken cubes cooked in a velvety smooth cashew-nut based sauce with a hint of cardamom and saffron), a rich and decadent main course served alongside basmati rice and naan bread. A sweet end to our spicy meal will be a house specialty dessert, moong daal halwa (lentils cooked with sweetened condensed milk and served warm). Come share a taste of India!
1 Wed., Feb. 25, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13309


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

Interactive and 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/tapas book, Mambo Mixers, Recipes for 50 Luscious Latin Cocktails and 20 Tantalizing Tapas available. The Hostess Cupcake challenge winner from the Food Network’s Rewrapped joins her Chef de Cuisine, Stephanie “ChefAnie” Landis for a fun and interactive cooking class entitled Mambo Cooks Brunch! They will teach us to make a featured cocktail called Bloody Marías. We will help to prepare our brunch style feast by starting with stuffed French toast, using perfectly roasted sweet plantains that are nestled between egg-toasted thick bread. Next up is gluten free coconut pancakes with a citrus ginger syrup. Our entrée will consist of gluten free chilaquiles, Mexican-style chips, shredded chicken, tomatillo sauce, and queso fresco. Learn the secret to huevos rancheros, served with Colombian chorizo, black beans, Manchego cheese, and tortillas. 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!
1 Mon., Mar. 2, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, + $20 for optional cookbook, payable to instructor). #13310

 NEW! Jake’s Wayback Burger
357 North Central Avenue, Dalewood Shopping Center, Hartsdale
914-437-8588, www.jakeswaybackburgers.com

Classic Malt Shop: Wayback Burgers began in 1991 as Jake’s Hamburgers with a single restaurant in Delaware. A simple, unassuming “burger joint,” Jake’s 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 philosophy. That’s how they did it way back when, and that’s what they still do today. In 2010, Jake’s Hamburgers changed its name to Jake’s Wayback Burgers. Here in the Hartsdale location the owners, Debra DeCrescenzo and Debbie Smith, are hard at work. 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 a Rodeo burger (American cheese, onion rings, and tangy BBQ sauce), and finally 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 Black & White milkshake for dessert. Come get your fill with the best burgers under the bun!
1 Tues., Mar. 3, 6:30-8:30 pm, $15 (+ $20 sampling fee in CASH, + $20 for optional cookbook, payable to instructor). #13321

 Sunset Cove Restaurant
238 Green Street, Tarrytown
914-366-7889, www.sunsetcove.net

Water Views: Co-owners Gianni Piccolino and Chef Tommy Calandrucci are a winning combination at both Basilico in Mt. Kisco and here in Tarrytown at Sunset Cove. 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 soaring Palisades, coupled with the romance of the water, await. The chef will teach us how to make luscious jumbo lump crab cakes with pickled fennel and a spicy remoulade. Next a spectacular lesson on how to make balsamic glazed spring lamb and roasted wild mushrooms, adorned with frizzled leeks, in time for the holidays. The chef will teach us to make house baked shortbread with maple roasted apricots, served with freshly whipped cream that is sure to please any sweet tooth. Join us down by the river!
1 Mon., Mar. 9, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13311

 The Horse & Hound Inn
94 Spring Street,
South Salem
914-763-3108, www.thehorseandhoundinn.com

Brazilian Night: 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. The building dates back to 1749, charming with its wide-planked floors, low ceilings and original beams. During the Vales’ ownership, 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”! For an amuse bouche enjoy the Inn’s baccala (cod) and potato fritter. Our lesson in the dining room will begin with Silvano’s mom’s recipe for caldo verde soup of potato and collard greens. Portuguese paella adorned with lobster, shrimp, clams, mussels, and calamari is our entrée education for the evening. The proprietor’s treat will be a Brazilian vinho verde (young) wine chosen especially to pair with our meal. For a sweet lesson, we’ll experience the makings of hominy corn pudding with fresh whipped cream. Don’t be afraid to sign up! Come help keep the spirits at bay with our delicious offerings. BOO!
1 Tues., Mar. 10, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13312

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

Easter Menu in a 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 groceries, is an upstairs bar and restaurant serving local beers and wine, as well as a bocce court and a fabulous demonstration kitchen equipped with visual and audio. The store’s beautifully displayed and well stocked departments are at the ready for all of your desires. Upon arriving at class, Chef Angelo will teach the recipe techniques used to make a flavorful appetizer of shrimp and bacon deviled eggs. The lesson will continue with a traditional holiday offering of garlic studded pork loin with rosemary and the instructions for baked polenta with spinach and ricotta cheese. Their fabulous bakery will provide cookies 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 Thurs., Mar. 12, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13313

542 North Avenue, New Rochelle

National Artichoke Day: 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. Celebrate National Artichoke Day with Chef Alan, a graduate of our college who will teach us some easy, fun, and delicious new things to do with artichokes. He will show us how to incorporate them in many ways; in a dip, steamed, fried, stuffed (oreganata), marinated, and more as Chef AJ is always full of surprises. He shares tastes of whatever special he is working on that day. Finish with a sweet lesson surprise. Check out their endless menu 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 Mon., Mar. 16, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13316

 Chutney Masala Indian Bistro
4 West Main Street, Irvington
914-591-5500, www.chutneymasala.com

Kitchen Lesson: Discover our chef’s hidden secrets in a waterfront setting down on the Hudson River. Chef Navjot shares his vast food knowledge from his native home in Jalandhar Punjab where he studied the fine art of Indian food 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 of each dish. On the menu will be potato samosa: pastry filled with delicious spiced potato. Next up aloo gobhi (diced cauliflower and potatoes with tomato garlic masala) as well as the makings of everyone’s favorite: chicken tikka masala. Then a lesson on making chana masala: chickpea stew. We will also experience a quick lesson in the kitchen on the specialties of naan bread baked fresh in the tandoor. A pounded rice pudding will be our dessert. Always fun surprises from a knowledgeable instructor and a very popular class!
1 Wed., Mar. 18, 6:00-8:00 pm, $15 (+ $25 in CASH sampling fee, payable to instructor). #13317

Village Social
251 East Main Street, Mt. Kisco
914-241-6260, www.villagesocialkb.com

Sunday Lunch: One of the hottest bars in the area, known for its amazing food from an award winning chef, this is the place to be every night of the week. Owner Joe Bueti offers the perfect formula of design, community, and lifestyle with great food, service, music, and exciting conversation, creating an all-around fabulous experience each time you visit. Food Network’s Chopped champion Executive Chef Mogan Anthony will share with us a beautiful salad of Adirondack maple glazed butternut squash over frisee, adorned with pistachios, and Coach Farm goat cheese. We will learn to make a confit of Berkshire pork shoulder accompanied by “just dug” potatoes, vinegar, and kale, sweetened with chestnut honey. The sweet treat from our chef is a lesson on his citrus cheese cake with a seasonal fruit compote and freshly whipped local crème fraiche. This class is a winner so grab a friend for a fun lunch with a winning chef!
1 Sun., Mar. 22, 12:00 noon-2:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13318

 NEW! The Travelers Club
240 Airport Road, White Plains (Westchester Airport-2nd Floor)
914-437-7350 x1, www.travelersclubwestchester.com

Come Fly with Me: Located in the Westchester County Airport with fabulous views like no other, overlooking the runway and the majestic birds, this elegant Mediterranean fine dining venue is breathtaking. Our chef will take us on a mini-vacation around the world with food. We will begin with a trip to the East Coast with a lesson on creating Maryland crab cakes made with jumbo lump crabmeat and adorned with a Dijon mustard sauce, Next we take flight to Rome with a tableside rendition of grilled Caesar salad, served in a wedge with smoked salt, Parmesan crisp, balsamic glaze and the secrets to the chef’s house-made Caesar dressing. Our next stop is New Zealand for baby lamb in a red wine reduction. Who knows where dessert will take us – the chef’s sweet lesson will be a surprise! Join us for a trip to be remembered! Free valet parking; restaurant is pre-TSA security.
1 Mon., Mar. 23, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13319

 Le Fontane
Corner of Routes 100 & 139, Katonah (Somers)

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 Wed., Mar. 25, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13322

POUR Café and Wine Bar
241 East Main Street, Mt. Kisco
914 864-0606,

Bubbles and Crust: This is the perfect place to kick back with friends, wind down after work, or rev up a new relationship in a relaxed yet sultry lounge reminiscent of a European wine salon. Proprietor Anthony Colasacco brings alive an old Victorian house that boasts soft candle light, plush sofas, and rich wood accents to create a sophisticated yet casual ambiance. He will demonstrate how to make spring time inspired bruschetta and crostini with walnut pesto and fresh ricotta cheese with truffle honey sprinkled with smoked sea salt, and mint green peas adorned with Parmesan. James, POUR’s barman, is a cocktail historian and revolutionary rolled into one. As a bonus, he will teach us to make our own apperativos with bubbly and we will each get a turn stepping behind the bar to shake, rattle, and roll this POUR specialty cocktail! Anthony will share with us a dessert crostini with seasonal fruit and honey. Grab a friend and join the party!
1 Mon., Mar. 30, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13323

 Elia Taverna
502 New Rochelle Road, Bronxville
914-ONE-GYRO (663-4976), www.eliataverna.com

Delicious homemade Greek specialties from the classic gyro sandwich to the traditional Moussaka await you. Nestled on the outskirts of Bronxville in the beautiful Chester Heights section, Proprietors Rui Cunha and authentic Greek Chef Michalakis Sarris are passionate about good food and great service. Chef Michalakis will tell stories of growing up in Greece and cooking by his grandmother’s side while he teaches us authentic Greek cuisine techniques. Come sail away to the Greek Isles as our demonstration will begin with pita and olives and a lesson on melitzanosalata (roasted eggplant dip) followed by horiatiki salad (lettuce, tomatoes, pepperoncini, olives, and feta cheese). Learn to make a healthy appetizer of baked cauliflower with homemade tomato sauce, onions, and garlic. Next up will be the makings of a classic Greek dish arniuia (delicious bone-in lamb served with potatoes and peas). For dessert learn the art of making skordadakia – yogurt imported from Greece topped with Greek cherries joined by a delicious Greek coffee called miso-miso (equal parts of steamed milk and espresso). The restaurant now has an extensive catering and private party planning menu to meet every need. Hold onto your dishes as this is a wonderful chef presentation each and every time!
1 Tues., Mar. 31, 5:30-7:30 pm, $15 (+ $23 sampling fee in CASH, payable to instructor). #13324


Café of Love
38 East Main Street, Mt. Kisco
914-242-1002, www.cafeofloveny.com and www.ladleoflove.com

Kitchen Visit: Enjoy an evening of warmth in the beautiful French country inspired dining room of Café of Love. Learn valuable tips, tricks, and the trade secrets of their sister restaurant Ladle of Love, whose heartwarming soups are also now available in Mrs. Green’s Natural Markets. Both kitchens are famous for taking local ingredients on a global adventure, and the restaurant is farm-to-table enabling us to enjoy what is being harvested that week and incorporating it into our evening’s interactive menu. Spring’s first sprouts take center stage for health and wellbeing, so greens and grains are the way to go! At Cafe of Love, Owner and Executive Chef, Leslie Lampert and Chef Mike Donnelly will take you step-by-step and taste-by-taste while educating us on various grains such as barley, quinoa, faro, millet, and more. The grains will be a welcome addition to the farm’s bountiful springtime greens for salads and sides. Your evening’s tastes will be packed to go if you would prefer to enjoy them at home or sit after class to savor the flavors and chat with fellow attendees.
1 Mon., Apr. 6, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13325

 Via Vanti!
2 Kirby Plaza, Mt. Kisco Train Station

Vegetarian in Tuscany: In a lovely space reminiscent of an old black and white movie, set in an old train station, this Italian hot spot’s owner Carla Gambescia will teach us about the flavors of primavera (springtime). We will celebrate La Primavera with a special three-course menu designed to highlight the flavors and ingredients that mark the arrival of this happy season. We begin with a variation on hummus made with sweet peas and fava beans served with warm pita. Sicilian legend has it that one lucky fava bean in the pantry will ensure there is always food in the kitchen. Our lesson will continue with charred ramps: spring onions with a very short growing season, and baby asparagus. Our pasta primavera will be a lovely mint ravioli stuffed with goat cheese. To sweeten our evening, finish with unlimited tastes of New York’s best gelato, including all eighteen of their varieties! And choose your favorite scoop for dessert. This class is a discussion on food and will not have an actual cooking demonstration.
1 Tues., Apr. 7, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13326

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, as they are dedicated to providing patrons with an unrivaled culinary experience in an unpretentious atmosphere. 121 Restaurant Group has its talents in many avenues, including vegan pre-prepared foods available in Mrs. Greens and being the exclusive caterer for private aviation flights in the Northeast area. Our Executive Chef and instructor, Beck Bolender, has worked under the direction of Jean-George. He 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 the dishes he prepares. The wood burning oven, visible through a spectacular glass wall allowing views of the prep kitchen, can be enjoyed in the dining room for its esthetics. It serves as a magical technique for many of their dishes including pizza that draws on both Roman and Neapolitan styles. Learn how to make a delicate watercress and sugar snap pea salad with crystalized mustard. Up next the technique used to make caramelized monkfish, with spring – garlic puree, and asparagus juice for a taste of the long awaited change in season. A classic preparation with a twist, our chef will share the technique used to make chamomile pots de crème. The class will take place in the recently renovated 121 building allowing us to visit the spectacular kitchen and all its toys.
1 Mon., Apr. 13, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13328

Amberlands Plaza, 1 Baltic Place, Croton-on-Hudson

Seasoned Chef: For Chef Paul Vuli a three-year retirement could not hold back his passion. Specializing in Northern Italian cuisine, the 2014 revival of Fino has become a reality. While he 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 used to create these traditional dishes. We will begin with beautifully crafted jumbo lump crab cakes served with a homemade yogurt based tartar sauce over braised julienne vegetables. Our chef shows us the correct way to prepare a rich carbonara sauce over fresh tagliarini pasta; as stated on their menu: done the right way, continuing an old tradition. We will watch him create a stunning dish of filet of Florida red snapper alla Livornese in a light tomato broth, with capers and olives. We will conclude our lesson with a classic crème brulee. Come check out this new hot spot with a seasoned restaurateur!
1 Tues., Apr. 14, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13329

 Crabtree’s Kittle House Restaurant & Inn
11 Kittle Road, Chappaqua
914-666-8044, www.kittlehouse.com

Since 1981, the Kittle House has been owned by the Crabtree family, who have returned it to its former glory, including transforming the former stables into an award-winning wine cellar boasting some 65,000 bottles. Executive Chef Jay Lippin’s expertise and unique style of cooking will lead for a very special learning experience, starting with a wild hive creamy polenta with spring vegetables (all ingredients are locally sourced). Then we will learn the techniques used to make pan-roasted Western Ross Island sustainable Scottish salmon with Late Bloomer Farms merlot beans and a tomatillo vinaigrette. Our sweet treat will be the chef’s secret to a CKH white chocolate hazelnut semifreddo. Join us for a very special evening with first class service!
1 Wed., Apr. 15, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13330

 Tarry Tavern
27 Main Street, Tarrytown
914-631-7227, www.tarrytavern.com

Handmade Pasta: Owner and Chef Henry Cabral, who cooked alongside his dad in their family restaurant, Caravela, 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. Located 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 hand-made ravioli filled with spring peas and ricotta, along with a few other delicious tidbits incorporating seasonal fare. He will demonstrate flourishes of springtime market inspired ingredients, continuing with a lesson on the makings of potato crusted salmon with morels and asparagus. For dessert, a seasonal classic combination of strawberry rhubarb crisp. Join us for an informative demonstration with a classically trained restaurateur!
1 Mon., Apr. 20, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13331

NEW! Madison Kitchen
7 Madison Avenue, Larchmont
914-732-3024, www.mklarchmont.com

Chopped Winner: Chef and Owner Nick Di Bona appeared on Food Network’s Chopped where the food baskets were packed with ingredients you might find on a sophisticated brunch menu, including champagne and caviar; he turned classic brunch items into dessert in the final demanding challenge, winning the competition. The young chef and owner features seasonally driven, locally sourced New American cuisine. He serves game dishes, dry-aged steaks, and an inspired list of Old and New World wines in his first restaurant. The talented chef will teach us to make an appetizer featuring the tastes of spring – grilled flat bread ramp pesto with burrata, cherry tomatoes and speck. Our entrée demonstration will be a beautiful Berkshire pork loin Wellington with roasted garlic olive oil served over smashed potatoes, sautéed Swiss chard, and a pan jus. He will teach us to make the now signature – Chopped winning dessert, aptly named Chopped Champion Sundae: house-made maple ice cream, crumbled waffle, and a Canadian bacon sabayon. Sunday is pasta night and is not to be missed. Sign up for this class to see a winner!
1 Tues., Apr. 21, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13333

THE PRIME an American Grille
19 Main Street, Hastings-on-Hudson
914-478-1147, www.theprimeamericangrille.com

NY Pretzel: If the name sounds familiar, it should as THE PRIME springs from one of the most storied restaurants in Manhattan, The Primeburger, loved for its vintage box seats with swiveling tray-tables. It delighted patrons from around the globe for five decades. After the building sold, the brothers decided to open in Westchester with a similar philosophy, reasonably priced good quality food. Our chef will show us the components for PRIME’s N.Y. pretzel burger: prime ground beef topped with a spicy horseradish sauce and hot mustard on a pretzel bun is a customer favorite from NYC. Then he will show us how to clean and break a salmon down into restaurant portions for our lesson on grilled Atlantic salmon, sautéed with white wine, butter, and garlic topped with crumbs, accompanied by a spring market vegetable and rice pilaf. For a classic treat, instruction on a warm brownie sundae a la mode with chocolate syrup and fresh whipped cream. So sit back, relax and enjoy a new taste of old New York by joining us for this terrific class!
1 Wed., Apr. 22, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13334

Thyme Restaurant
3605 Crompond Road, Yorktown Heights (Cortland Manor)
914-788-8700, www.thymerestaurant.net

Gluten Free and Interactive: This warm and inviting setting allows you to view Owner and Chef Tom Costello on any given night preparing your meal in this open kitchen. The restaurant’s menu is predominantly gluten free due to his own dietary needs and those of many of his clients. He will give us an interactive demonstration where we will help to create a delicious meal starting with crab cakes accompanied by a scallion remoulade. We continue our hands on lesson by preparing the chef’s specialty of decomposed chicken parmesan served with a gluten free linguini. Next, help to prep a delicious hazelnut chocolate mousse surrounded by maple whipped cream and strawberries. Always a fun evening, so grab a friend and join us in Chef Tom’s kitchen!
1 Mon., Apr. 27, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13343

NEW! Dobbs Dawg House and Rooney Tunes Entertainment
25 Cedar Street, Dobbs Ferry
914-693-5555, www.dobbsdawghouse.com

Music and Dogs: Jeff and Rob are two locally grown guys with a passion for hot dogs. They have developed, tweaked, and perfected hot dog recipes for every palate and occasion. Now a Dobbs Ferry institution, they have put a creative spin on a classic American food, surprising your taste buds with some unorthodox combinations. The restaurant only uses Boar’s Head brand hot dogs. As a special treat Dobbs Ferry native Joe Rooney from Rooney Tunes Entertainment, known for bringing a spin to Fourth of July celebrations on the waterfront, will make a guest appearance to play and sing a few tunes for our class. The guys put his favorite hotdog combination on the menu; we’ll learn to make the Rock n’ Roon dog (cream cheese, brown mustard, hot sauce, pickle, tomatoes, onions, bacon, and celery salt) as well as experience a few other customer favorites. Experience a Southwestern favorite Frito pie created in a mini-bag of Frito’s topped with their special chili, cheddar cheese, and onions. They will challenge you to make your own winning flavor profile. For dessert the inner workings of the IHOP dog: Nutella, bacon, bananas, maple syrup, cinnamon, and powdered sugars. These Dawgs are also mobile with a truck to roll up to your next party, so come out and bark with us!
1 Tues., Apr. 28, 6:30-8:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13344

The Beehive
30 Old Route 22, Armonk
914-765-0688, www.beehive-restaurant.com

Cinco de Mayo: This family run restaurant originated in Mt. Vernon in the 1940’s; since moving north, Armonk has become home. Their simple philosophy is that everyone who walks through the door is treated like family, from a family who wrote the book on hospitality. The menu is diverse and specializes in many international dishes. Executive Chef Peter Modroukas is the matriarch of the family and has been the kitchen leader for many years along with his talented son Chef Dean. Chef Eric Lopez, former owner and Executive Chef of Tres Amigos, along with the fabulous Modroukas chefs, will be our instructors for the evening celebrating Cinco de Mayo. Our class begins with BBQ pork nachos, followed by tacos carbon: marinated skirt steak tacos, lime rubbed scallions, refried beans, Mexican rice,and tres salsas. All desserts are made on site and ours will be to unwrap the mystery of Mexican fried ice cream with coconut and corn-flake crust, flamed with 151 rum.
1 Wed., Apr. 29, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13345


 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

NEW! Iron Horse Pleasantville
20 Wheeler Avenue, Pleasantville

New Management: Proprietor Andrew Economos has brought modern energy to this intimate restaurant housed in the turn of the century train station building. The new chef, Tom McAliney, has incorporated a fresh taste with his use of regional ingredients in interesting combinations. Our chef will share the preparation techniques for a special menu starting with an appetizer of Slovenia Vodka (created by Chef Peter Kelly): cured Catskill Mountain trout atop pancakes made with locally grown potatoes and a yuzu (Japanese citrus fruit) marmalade. The entrée lesson will teach us the makings of Hudson Valley lamb two ways, served with a warm vegetable tart. Our dessert demonstration will be an interesting elderflower panna cotta with preserved cherries. This chef’s menu is interesting and class will sell out quickly!
1 Tues., May 5, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13396

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.html 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

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