A Taste of Westchester

To register please call 914-606-6830 and press option 1

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 web sites for directions. No refunds are given for these classes. A one-time per semester student 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. The classes are open to adults 18 years and above only.


Hudson Social
11 Station Plaza, Dobbs Ferry
914-693-3875, www.hudsonsocial.com
Outdoors and Water Views!

Opened in the restored landmark Dobbs Ferry train station just a stone’s throw from the Hudson and the new water front park, this spot serves early morning to late night. They have a live music program; enjoy their seasonal outdoor seating to partake of the spectacular view! The staff will prepare five detailed demonstrations on this special night! Chef Joe Bologna demonstrates a menu to complement the summer season starting with how to make baked (not fried) free range chicken Milanese. Then he’ll teach us summertime sides inspired by memories of his youth – shaved fennel and orange supreme salad along with lemon potatoes. A favorite summer dessert, learn to make the classic strawberries Romanoff. HS is known for signature cocktails, so the bartender will treat us to one of the current summertime creations. Weather permitting  we’ll be dining outdoors. This class is accessible by train. Please take a stroll before or after class along the newly appointed Dobbs Ferry Riverfront Park. See you down by the river!
1 Mon., July 10, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #6006

Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
914-749-3406, www.zwilling.com/en-us
Hands-on Cooking/Knife Lesson!

This company now has a new facility with a spectacular test kitchen. They are mostly known for their beautiful knives from Germany. As a special treat you can shop with a substantial discount on Zwilling, Staub, Demeyere, and Miyabi products (anything on their website). Along with Bernard Janssen, Resident Chef and Culinary Program Manager, we’ll prepare three courses starting with seared scallops, celery gastric, pea mousseline, and sous vide cooked fennel, adorned with crunchy prosciutto. He will teach the technique used to make home-smoked duck breast, steam-grilled cumin seasoned carrots (utilizing the Staub steam grill), zucchini, water cress, and an herb emulsion. A lesson on lemon meringue pie (but a bit different) will be our sweet instruction. Sign up quickly as there is limited space. There are many “toys” to explore in the beautifully appointed test kitchen. Please note that this class extends past the normal 2 hours due to the interactive cooking of our meal – so wear your comfy shoes!
1 Tues., July 11, 5:30-9:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #6007

Tredici North
578 Anderson Hill Road, Purchase
914-997-4113, www.tredicinorth.com
Christmas in July with Chef Fanelli!

Italian cooking is in Giuseppe Fanelli’s bloo;, his family hails from Puglia where they produce olive oil in their own grove. This Chef has worked at several of NYC’s most renowned Italian restaurants, from Felidia’s to Rao’s and knows how to get the job done. Having created dishes at many acclaimed NYC establishments he is now here in Westchester doing the same by bringing his elevated Italian fare to the suburbs. Today he educates us on some of his special dishes found at an Italian Xmas Eve dinner of the seven fishes. We begin with a lesson on seafood salad consisting of lobster, shrimp, crab and calamari. We will learn the makings of their classic spaghetti vongole (baby Italian clams). Our chef is known for his grilled Portuguese octopus and he will share his secret to making this delectable dish. Learn to perfectly pan-sear scallops with Meyer lemon and capers over a celery root purée. We end our demonstration with a sweet offering from our talented chef. Sign up quickly to catch a glimpse of what he has brought to the ‘burbs!
1 Tues., July 18, 5:30-7:30 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #6008

Clock Tower Grill
512 Clock Tower Drive, Brewster
845-582-0574, www.clocktowergrill.com

Finger Lickin’ Good!

Talented Chef Rich Parente 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 wild game nights and outdoor music jams organized by his partner and wife, Cassie. The restaurant features 13 regional craft beers on tap used in many of their recipes and they will select a local beer for us to try, showcasing our meal. Tonight we feast on a Southern BBQ. Our chef will teach us the technique used to make pulled pork and coleslaw, then continue with a lesson on collard greens made in a traditional style. A refreshing watermelon salad rounds out our lesson. Our dessert will be a special treat from our chef utilizing summer strawberries for a classic biscuit and cream shortcake. This chef now owns a food truck that can cater events. Enjoy a movie or music on Fridays in the summer, happening in the courtyard. Rest assured you can always expect the unexpected at the Clock Tower Grill! Class is outdoors and rain date is the following day.
1 Wed., July 19 or rain date Thurs., July 20, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #6009

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

Summer Fare and Beer Education/Demo Kitchen!

As a family owned and operated specialty grocery store chain, each location offers something special. Here you will find an upstairs bar serving local beers and wine, as well as a Bocce court and a fabulous demonstration kitchen. Help our chef to create our meal if you choose. Steve, who is but one of their fabulous on-staff chefs, will teach the techniques used to make some of their catering specialties. Amanda graciously will hand out printed recipes for our menu and shopping needs. Tonight we learn about some of our summertime favorites, great for a picnic in the yard. First a lesson on a cool and refreshing cucumber gazpacho soup. Next, the technique used to make grilled shrimp skewers over cilantro lime rice. As a special treat, there will be an education on pairing three types of beer with our meal presented by Brendon O’Brien, their in-house craft beer and bar manager. Finally, their spectacular bakery will provide coffee and a special dessert as a sweet treat to conclude our lesson. Always a favorite class. Arrive early or stay late to shop the beautifully stocked aisles!
1 Mon., July 24, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #6010

Peter Pratt’s Inn
673 Croton Heights Road, Yorktown Heights
914-962-4090, www.prattsinn.com
Luau on the Patio!

This colonial homestead, built in 1780, has been a local inn dating back to 1926. Jon Pratt, executive chef and restaurateur, welcomes you to his restaurant’s patio to enjoy his take on a summer luau. Watch as he prepares our buffet served meal while teaching us about a classic Hawaiian luau. Lomi-lomi (Hawaiian for massage) is a salmon salad that was first introduced to the island’s people by Western sailors. It contains fresh tomato, Maui onions, cucumber, and raw salted salmon. Next a lesson on a version of Huli-huli chicken made with pineapple juice, soy sauce, ginger, and garlic served with chicken long rice. We will try our hand at poke (Hawaiian for to slice or cut), a traditional luau dish made from raw fish and Asian seasonings. Learn the secret to his famous macaroni salad to complement the crispy roasted pig. Learn how he cooks it in the La Caja China (translated: the Chinese box). Our chef always treats us to craft beers paired especially for the evening’s cuisine. Our dessert will be a refreshing coconut sorbet; a great ending as a summer treat. Jon welcomes you to purchase honey from his bees located on the property. This most entertaining chef is a favorite so sign up quickly to reserve your spot!
1 Tues., July 25 or rain date Thurs., July 27, 6:00-8:00 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #6011

NEW! Mozzarella 4 U, 914-260-5219, www.mozzarella4u.com
Class held at La Bocca Ristorante
8 Church Street, White Plains
914-948-328, www.laboccaristorante.com
Hands-On Mozzarella Making!

Greg Tosto, from Calabria, has been making fresh mozzarella products for over 30 years. Known to most as the “Mozzarella Man,” he grew up in the Belmont section of the Bronx known as Little Italy. Chef’s culinary talents hail from his blend of working with Pasta Villaggio, The Original Balducci’s, and Stew Leonard’s and having owned his own gourmet shop at age 24. Tonight we will explore some of his specialties including bocconcini (small bite), several types of filled mozzarella rolls, and burrata all utilizing Latticini brand curd. Get ready to make your own with our chef’s direction. Eat it now or take it home to share. Then we’ll taste some delicious items utilizing our freshly pulled mozzarella. The samples may include Margherita pizza, chicken and eggplant parmigiana sandwiches, and a burrata salad. To cap off our “cheesy” lesson try their most original dessert, bananas and strawberries with Nutella rolled in a mozzarella sheet. There will be a CASH bar for the evening. Greg will come to your next party and make mozzarella right in front of your guests. This special mozzarella can be purchased at HMART and LaBocca for your catering needs. You can purchase extra handmade mozzarella rolls to take home. Come out for an interactive night to learn the secrets from a pro!
1 Mon., July 31, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #6017


607 East Boston Post Road, Mamaroneck
914-777-3600, www.chocolations.com
Hands-On Chocolate Fun!

A chocolate factory with an open kitchen, this sweets shop offers such items as truffles, barks, and bonbons. They also serve baked goods such as cookies, cupcakes, brownies, chocolate fondue, ice cream, and homemade hot chocolate. They create beautiful confections with the themes changing seasonally. Proprietor and Chocolatier Maria Valente will explain the difference between chocolate that has to be tempered, the kind used in the store, and the kind you can easily work with at home. Our chocolate class will be interactive and designed for the home maker using melt and mold chocolate. We’ll taste different chocolates and enjoy a cool drink. Then the fun begins, creating delicious summertime caramel apples with chocolate and add-ons. Take home what we create to share or eat it all yourself on the car ride home! After class you are welcome to purchase your own supplies to continue making what we learned at home. A sweet night on the town!
1 Tues., Aug. 1, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #6012

Tarry Tavern

27 Main Street, Tarrytown
914-631-7227, www.tarrytavern.com
Pasta Demo and Summertime Treats!

Owner and Chef Henry Cabral has come up with a unique formula: a casual American gastro-pub offering creative, locally sourced dishes and seasonal menus inspired by what farmers and fishermen are growing, raising, and catching. The chef will show us how to make some summertime favorites starting with a demonstration on chilled tomato gazpacho. Learn to properly sear Atlantic salmon adorned with mango and avocado salsa. Known for their fresh made pastas, chef will continue with a lesson on handcrafted gnocchi in brown butter sauce as a side for our fish dish. Henry began his career as a pastry chef and makes some of the most delicious desserts in Westchester. Tonight, a lesson on Molotoff with caramel and almonds (Portuguese meringue). Join us for an informative demonstration utilizing farm fresh ingredients with a classically trained restaurateur! Always a lovely evening.
1 Mon., Aug. 7, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #6013

273 Kitchen
273 Halstead Avenue, Harrison
Mediterranean Inspired/Weekend Lunch!
This lovely restaurant and wine bar offers exquisite plates. Owner and Chef Constantine Kalandranis is a master at combining the freshest farm finds; along with Sommelier Rich Mitchell, and Chef Tori Valdes both the food, drink and service shine. Our chef will teach us to make several of their signature dips including hummus and melted eggplant with house made pita. They strive to use only the freshest ingredients having their menu change daily, so fresh it is stated as “fish of the moment.” Next learn the secrets to their king salmon done two ways, tartare and house cured. We will learn a simple Mediterranean marinade for the chef’s specialty, grilled pork kebabs served on arugula. Our dessert demo is a “how to” on Filo custard cups with pastry cream and toasted nuts. Our chef treats us to a lesson on a summertime special drink. This chef is one to watch as there is always something new cookin’!
1 Sat., Aug. 12, 12:00-2:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #6014

Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
914-749-3406, www.zwillingcookingstudio.com
Hands-on Knife Skills!

This company now has a new facility with a magnificent test kitchen. They are mostly known for their beautiful knives from Germany. As a special treat you can shop with a substantial discount on Zwilling, Staub, Demeyere, and Miyabi products (anything on their website). Bernard Janssen, Resident Chef and Culinary Program Manager, will introduce us to the fundamentals of good knife skills. “What makes a great knife and how do I use it?” During this hands-on class the chef will discuss what makes a quality knife and which knife to use for every task. We’ll practice a variety of important knife techniques including: the circular/rocking motion, cutting julienne, cutting Brunoise, dicing an onion, how to supreme an orange, mincing herbs, and how to use a fish filet knife. Cleaning and maintaining your knives will be covered as well. This is not a full meal and only light fare and beverages are served during class. The cooking studio also offers their own classes throughout the year and hosts private events.
1 Thurs., Aug. 17, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #6016