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 websites for directions. No refunds are given for these classes but please call the college if you cannot attend to advise the restaurant. 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.
Must be 21 years of age to attend.
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
Hands-on Cooking! Known for German knives, the US headquarters has a spectacular state of the art test kitchen. Executive chef/culinary program manager, Bernard Janssen, enlightens us on their products and teaches you to prepare a sit down meal by learning knife skills and cooking techniques. Participate in an interactive lesson on how to perfectly pan sear salmon, and prepare sides of corn two ways, with roasted radishes and zucchini. Create a yogurt hollandaise sauce to adorn our beautiful fish. Learn to stovetop grill, sauté, and blanch vegetables. Experience firsthand how to make a chocolate pie from scratch adorned with pear, pine nuts, and marsala wine reduction. Enjoy a special class treat-a substantial discount on all Zwilling products (check website). This is a longer class due to interactive cooking so wear your comfy shoes! Limited space available.
1 Mon., Feb. 25, 5:30-9:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13206
41 Cedar Street, Dobbs Ferry
From Cannelloni to Cannoli Lunch! Argentinian born Chef Sergio Pennacchio is inspired by Tuscan cuisine. Dine in his trattoria with its cozy atmosphere, perfect to relax with good friends and a glass of vino. He will delight us with an easy lesson on cotto Carciofi (long stem artichoke hearts baked with regiano, anchovies, and caper sauce). Learn to make a classic cannelloni with beef, spinach, and ricotta. Help to hand-make a porcini mushroom fettuccini to enjoy with a panna (cream) sauce. Sergio will select several wines to complement our meal for $5 per glass. Enjoy a lesson on the art of making perfect and light cannoli.
1 Sat., Mar. 2, 11:30-1:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13207
La Catena Italian Restaurant
871 Saw Mill River Road, Ardsley
Flames! Chef Emilio, a wonderful host and teacher, will fill our senses with some of his classic Italian dishes starting with calamari fritti and marinara sauce served with a refreshing avocado salad, with purple onion and hearts of palms. Get your cameras ready for a tableside show of pappardelle a la Chef Emilio (fresh pasta, three types of mushrooms, and cognac, set on fire in a hollowed wheel of imported Parmigiano-Reggiano). Next, enjoy a lesson on chicken rustica (sweet Italian sausage, sweet vinegar peppers, in a wine and lemon sauce). Learn the secret to our Chef’s famous Italian cheesecake and coffee for dessert.
1 Mon., Mar. 4, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13208
The Taco Project
1086 N Broadway, Yonkers
Tacos! Co-owners Nick Mesce and Sebastian Aliberti hit on something great when they opened a small taco shop in Tarrytown and a second location in Yonkers. Their Mexican “street cart style” tacos are served as the Mayans do, on corn versus flour tortillas. Their tacos are famous and folks cannot get enough of them. #TacoTuesday is a real thing! Start with a lesson on apple habanero versus regular salsa, both house-made with freshly fried white corn tortillas, crispy and light. Chef Alfonzo, along with Nick, will teach us all about TTP’s most favored tacos: Atlantic cod (grilled or battered) with citrus, slaw, radish, and their secret jalapeno cilantro emulsion, pork belly (pineapple glazed) with radish and cilantro; and free range chicken with chipotle aioli, cilantro, radish, and jicama. For dessert, try the coconut tres leche–the way chef’s mom taught him with caramel sugar, chocolate mole and whipped cream.
1 Wed., Mar. 6, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13209
50 Maple Street, Croton-on-Hudson
Make Your Cake and Eat it, too! Executive Pastry Chef and owner Samantha Benjamin hosts a hands-on cake decorating lesson in her dessert studio. Recently named a Food Network Featured Chef, look for her at food festivals. She will show us the basics of making and decorating the perfect layer cake, giving step-by-step instructions to build the perfect layer cake by taking cake decorating to the next level. Decorate a cake using edible ingredients that you can find in a store or easily make on your own. Cakes become decadent and dramatic works of art with every piece being edible! Oreos, chocolate chip cookies, candy, and cake pops are just the start! Dress up these naked cakes with your favorite delicious desserts. Sample tasty treats and BYOB! Each attendee will go home with a completed layer cake that can be repeated at home.
1 Thurs., Mar. 7, 6:30-8:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13210
Path Coffee Roasters
106 Purdy Avenue, Port Chester
Farm to Cup! Join Jason Richter in his coffee training lab to discover the process from farm to your cup. PCR has developed a roasting method that slowly caramelizes the natural sugars. By understanding where each coffee comes from and how they are processed they can tailor each roast to enhance those wonderful, distinct flavors. This gives the coffee a uniquely sweet and smooth taste with rich body and balanced acidity. We will practice sensory evaluation and taste the different positive and negative attributes coffee has when brewed properly versus under or over extracted. Learn the different types available and the flavors they impart, from washed, to honey and natural. Get instructions on brewing at home utilizing the pour over method and how to “dial in” the coffee. Enjoy breakfast pastries to pair with our coffee tasting and take a tour of the roaster. Leave with some samples to try at home. Discounts available for website purchases.
1 Sat., Mar. 9, 11:00am-1:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13211
11 Huguenot Street, New Rochelle
Versatile Eggplant! New Italian cuisine from the brothers that brought you Pop’s Espresso and Fratelli’s Pizza, Peter and Giovanni Cucullo. Gio will teach us all about melanzana from recipes inspired by Maria herself. Learn a classic rendition of caponata and a modern take on eggplant carpaccio. Try your hand at new eggplant fries and learn to make the classic eggplant parmigiana. For dessert, discover the secret to the lightest doughnut made famous at Pop’s Espresso next door. It is filled with cannoli cream and enjoyed with a steaming espresso—the “dannoli” will change your life!
1 Tues., Mar. 12, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13212
Sunset Cove Restaurant
238 Green Street, Tarrytown
Buona Pasqua! Water View! The views of the majestic Hudson, the sparkling lights of the new Cuomo Bridge, and the soaring Palisades await with co-owners Gianni Piccolino and chef Tommy Calandrucci. Tonight we help to make an Italian holiday dinner to remember. Enjoy the chef’s sampling table upon arrival and then a spectacular lesson on pizza rustica (everyday Easter pie). Learn how to freshly grind lamb to make a ragu served over saffron polenta. Perfectly roast a rack of lamb with artichokes and herbed potatoes. An instruction on Calabrian Easter bread will be a fabulous treat. If you still have room, end with a “how to” on profiteroles filled with Bavarian cream and warm chocolate sauce. This chef is always full of surprises! Toast our chef with a red wine chosen to complement our feast.
1 Mon., Mar. 18, 5:30-7:30 pm, $18 (+ $30 sampling fee in CASH, payable to instructor). #13214
10 North Central Avenue, Hartsdale
Unique! Único means “like no other” dining experience. Chef Brian Sernatinger graduated the French Culinary Institute in Manhattan, then worked at Gramercy Tavern and Craft. He also spent over a decade living abroad in Mexico and Spain. One of chef Brian’s joys is sharing the knowledge he has gained throughout his career. This class will be packed with techniques you can use to impress your friends and family. First, a spicy chicken beggars purse wrapped inside pasta with blue cheese and avocado cream. Next, learn to make beautiful fresh agnolotti pasta filled with butternut squash and ricotta cheese, but the fillings are endless. Learn the proper way to roast oyster mushrooms. Our sweet treat will be a dark chocolate ganache tart with passion fruit. Come see what all are talking about!
1 Tues., Mar. 19, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13215
542 North Avenue, New Rochelle
Feeling Clammy-Up Close Demo! Chef Alan Cohen will fill your plate and minds with his knowledge of simple food made from great ingredients. Voted Best NY Burger, this local hot spot continues to serve up some super creative and delicious food. Touted as the best linguine and clam sauce in Westchester, we will learn the art of using minimal ingredients to make a delicious white clam sauce two ways. Try many variations of clams: fra diavlo, bianco, and baked with garlic crumbs. A terrific “how to” on classic crème brûlée. Always full of surprises, chef shares tastes of whatever special he is making that day. Check out their endless menu for a fun night with friends!
1 Wed., Mar. 20, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13216
11 Station Plaza, Dobbs Ferry
Choo-Choo Water Views! A restored landmark at the Dobbs Ferry train station just a stone’s throw from the Hudson, this spot serves early morning to late night and features live music. Enjoy seasonal outdoor seating to partake of the spectacular view! Chef Joe Bologna will demonstrate how to make oven roasted spare ribs with a special rub and sauce, with complementary sides such as southern style potatoes and organic green beans. Our sweet treat is a demo on mangoes foster. Known for seasonal cocktails, their bartender will instruct us on a special creation. Accessible by railroad. And you can take a stroll before or after class along Riverfront Park.
1 Mon., Mar. 25, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13217
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
Hands on Knife Skills! Bernard Janssen, executive chef/culinary program manager, will introduce us to the fundamentals of good knife skills. Discover what makes a great knife and how to use it. Engage in an interactive discussion on what makes a quality knife and which knife to use for every task. Practice skills including the circular/rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, using a fish filet knife, along with cleaning and maintaining knives. Not a full meal, but light fare and beverages are served. As a special class treat, shop with a substantial discount on all Zwilling products listed on website.
1 Tues., Mar. 26, 5:30-7:30 pm, $18 (+ $20 sampling fee in CASH, payable to instructor). #13218
578 Anderson Hill Road, Purchase
Freakin’ Fanelli! Italian cooking is in Giuseppe Fanelli’s blood, 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. Having created dishes at many acclaimed NYC establishments, he is now in Westchester doing the same by bringing his elevated Italian fare to the suburbs. He has been featured on numerous popular television shows, including “Man Finds Food,” “Kitchen Casino,” and as the champion on The Food Network’s culinary competition “Chopped.” Today he educates us on some of his special dishes with a lesson on mushroom salad. Learn the makings of risotto with English peas and guanciale. Our chef will teach us to properly prepare hangar steak with springtime asparagus. A sweet offering from our talented chef will be a seasonal strawberry tart with vanilla gelato. Sign up quickly to catch a glimpse of what he has brought to the ‘burbs!
1 Wed., Mar. 27, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13219
Corner of Routes 100 & 139, Katonah (Somers)
Classic Italian with a Twist! 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 locally in 1987. All pasta is made on the premises or at their pasta store located in the heart of Katonah. Chef Messina will teach us the art of making Sicilian arancini (rice balls). Watch chef instruct us on the makings of a Sicilian style swordfish. Learn to make a classic spaghetti carbonara with egg yolk, pancetta, and onions. The restaurant prides itself on its homemade desserts and they will demonstrate how to make cream puffs with Italian coffee.
1 Thurs., Mar. 28, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13220
Chutney Masala Indian Bistro
76 Main Street, Irvington
Lunch-Open Kitchen Demo! “Chutney,” an anglicized form of the hindi word “chatni,” is a traditional condiment made from a combination of fruits, vegetables, herbs, and spices. Owner Chef Navjot Aurora shares his vast food knowledge from his native home in Jalandhar Punjab. As we sit in his open kitchen, enjoy an education on Indian spices used to create the complex flavors that comprise each dish. Make your own lamb samosa (pastry filled with delicious spiced lamb and vegetables). Next up, avocado paapdi chaat (semolina crisps, avocado, savory yogurt, diced potato and chickpeas and tangy chutneys) and a lesson on the makings of everyone’s favorites, shrimp Biryani (long grain basmati rice slow-cooked in a special copper vessel) with spiced shrimp and raita (a cucumber yogurt cooler). Finally, a lesson on chicken malai tikka (marinated chicken kebab marinated then roasted in tandoor with cardamom and mace along with a flavored yogurt). A HOT demo on nan bread baked fresh in the tandoor with goat cheese.
1 Sat., Mar. 30, 11:30-1:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13221
The 808 Bistro
808 Scarsdale Avenue, Scarsdale
Neighborhood Restaurant-Downtown Feel! Chef/owner Salvatore Cucullo Jr. has spent his entire life in the restaurant world. His hands on experience and training at the CIA coupled with his family background rooted in Italian cuisine make for a perfect recipe. The constantly changing menu, built with an Italian foundation, features homemade offerings with a loving homage to Nana’s recipes. Our chef will have us create a baby spinach, roast parsnips, toasted pistachios, goat cheese, and strawberry vinaigrette. Next, the secrets to perfectly grilled asparagus and crabmeat stuffed salmon. A quick lesson on a mascarpone gelato affogato with toasted pistachios will send us off on a sweet note.
1 Tues., Apr. 2, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13222
NEW Location! Roc N Ramen
251 North Avenue, New Rochelle
Oodles of Noodles! Owner Wayne Carrington, a retired NYC police officer, has developed his own recipes and incorporated these healthy broths and savory elements for a complete meal in a bowl. Learn to make two types of steamed buns: tofu, cucumber, and butter lettuce, and juicy gua bao pork. Learn the secret used to make karaage (Japanese fried chicken), served with crisp kale and lemon wrapped in a scrumptious steamed soft bun. Find out about rice bowls and try chashu-don (braised pork belly and fried egg over jasmine rice topped with sweet soy sauce, pickled ginger, scallions, edible flower, sesame seeds, and fried onions). Learn about sweet and spicy tonkotsu ramen (pork bone stock, boneyard rib tips, scallions, eggs, carrots, bamboo shoots, and bok choy). For an exciting dessert, try the mia special fried bun and ice cream. Watch Wayne make “adult” ice cream from fresh ingredients with a kick by using Baileys and Honey Jack Daniels.
1 Thurs., Apr. 4, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13224
788 Commerce Street, Thornwood
Rice is Nice! The namesake is a traditional Northern Italian dish made by slowly simmering Arborio rice and adding liquid at varying intervals to achieve a creamy texture. Our host Kevin Oliveros, along with chef Rutilio Dias, will take us on an informative tour exploring the preparation of the restaurant’s namesake. Begin with a demonstration on everyone’s favorite arancini. Next, discover the secret to perfectly prepare pork ragu and wild mushroom risotto. The end of the meal treat is a lesson on risotto pudding.
1 Mon., Apr. 8, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13225
Clock Tower Grill
512 Clock Tower Drive, Brewster
Funny Bone! Now the proud owner of a farm supporting the restaurant’s growing needs, our most talented chef, Rich Parente, will teach us to explore food in a fun and different way. We will try a local beer while learning to make his now famous steamed buns with sweet soy braised pork belly with green apple kimchi. Learn an Italian dish of fregola (toasted pasta) with clams, garlic, and white wine. Enjoy a childhood favorite, the funny bone swiss roll with peanut butter and chocolate.
1 Tues., Apr. 9, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13226
Peter Pratt’s Inn
673 Croton Heights Road, Yorktown Heights
Into the Forest! This colonial homestead, built in 1780, has been a local inn dating back to 1926. A special place to dine, it has been producing fabulous creations from master chef and owner Jonathan Pratt and chef March Walker. This chef is known to go out locally into the woods and forage for morels and ramps at this time of year. He is a wonderful speaker and will delight us with stories of the Inn’s history and culinary past. Jon always treats us to a wine pairing specially selected for the evening. We will toast our chef while we learn how to perfectly prepare wild morels accompanied by breast of organic chicken. Jon will create a salad of shaved asparagus with lemon, pine nuts and Parmesan, showcasing the springtime treasure. We finish with local blueberry ice cream made in his special machine.
1 Wed., Apr. 10, 6:00-8:00 pm, $18 (+ $30 sampling fee in CASH, payable to instructor). #13227
Mima Vinoteca Italian Kitchen & Wine Bar
63 Main Street, Irvington
Just Like Grandma! A warm restaurant that remembers the classics in a modern world and is a reminder of all our grandmothers who taught and cooked for us. Surrounded by original brick walls lined with wine bottles, the restaurant is set with rustic Tuscan wood tables, old-fashioned ceiling and floors illuminated by intimate flickering candles, and of course pictures of Mima. Our gracious chef, Dominick Russo will start with a how-to on assagino (a grilled cranberry-walnut bread), with 12-month aged formaggio Piave Vecchio, and amarena cherry di Milano. Then we will learn to create a beautiful zuppa: Tuscan tomato, smoked pancetta, and grilled Parmigiano Reggiano Tuscan bread. Enjoy an intermezzo of lemon sorbetto, amarena cherry, proscecco, elderflower liquor, and fresh mint. Learn the art of pasta with spaghettini carbonara made with farm fresh eggs and smoked pancetta. Enjoy an optional wine pairing with each course. To end, a demonstration on how to make a classic Italian dolce, chocolate fuso (flourless molten chocolate cake). The restaurant is a tribute to our grandmothers who we called Mima!
1 Thurs., Apr. 11, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $12). #13228
122 Mamaroneck Avenue, Mamaroneck
Hot Spot! Owner Jeff Rosen has hit on a winning combination in his med-mex kitchen, where they celebrate Mediterranean classics melded with Mexican sensibility. Join executive chef J. Carlos Rodriguez as he shows us some of the specialties starting with donjito wings (lemon pepper, pickled jalapeno, red chile tzatziki sauce) and yucca fries with chipotle aioli. Learn the secret to a favorite dish, gambas al ajillo (seared garlic shrimp, sweet corn mousseline, guajillo salsa). Follow the chef as he guides us through a classic, churrasco (a chipotle marinated skirt steak), elote de calle, and three potato chorizo hash. Our dessert tutorial will be churros with a dipping sauce.
1 Mon., Apr. 15, 6:00-8:00pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13229
27 Main Street, Tarrytown
Hand Crafted Pasta Demo! Owner Henry Cabral’s American gastro-pub offers creative, locally sourced dishes and seasonal menus inspired by what farmers and fishermen are growing, raising, and catching. Near the Tarrytown Music Hall, many visit before or after a show for a splendid meal. Enjoy hand crafted Yukon gold potato gnocchi with springtime finds of morels and peas in butter sauce. Learn to perfectly sear sea scallops with parmesan and asparagus risotto. Our chef began his career as a pastry chef and makes some of the most delicious desserts such as tonight’s offering of strawberry rhubarb pie.
1 Tues., Apr. 16, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13230
GoSu Meats & Noodles
50 South Buckhout Street (Astor Street), Irvington
Korean Hands On! The name “GoSu” is comprised of two Korean words that mean “meats” (go-gi) and “noodles” (gook-su). Owner and chef Tony Kim will show us how to make some tasty Korean dishes and tell a story or two along the way. For our interactive lesson, help him make bulgogi “tacos”, a fusion-style dish featuring Korean marinated sliced rib eye with house pico and cheese. Next, take part in preparing a popular Korean noodle dish called japchae, a sweet and savory dish of stir-fried glass noodles and vegetables seasoned with soy sauce and sesame oil. Finally, discover the secret to a “must try” dessert, tempura battered fried cheesecake topped with a light raspberry drizzle and green tea powder.
1 Wed., Apr. 17, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13231
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
Cinco de Mayo! Hands-on Cooking. Known for German knives, the US headquarters has a spectacular state of the art test kitchen. Executive chef/culinary program manager, Bernard Janssen, enlightens us on their products and teaches how to prepare a sit down meal by learning knife skills and cooking techniques. Tonight we feature a Mexican fiesta! Enjoy a thoroughly authentic and carefully crafted representation of one of the most diverse, unique, and misinterpreted cuisines in the world. An extensive interactive lesson utilizing many different products starting with guacamole and several types of salsa including roja, jalapeno, mango/cucumber, and verde. Learn to make pozole, a traditional “hominy” soup, and grilled watermelon salad. We will make many Mexican treats such as tostadas, tamales, tacos, and tortillas. As a special class treat, enjoy a substantial discount on all Zwilling products—check website. Longer class due to interactive cooking, wear your comfortable shoes! Limited seating.
1 Tues., Apr. 23, 5:30-9:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13232
Sign of the Whale
6 Harbor Point Road, Stamford, CT
Interactive with Rooftop Bar! An American gastro pub with a vibrant nightlife. Stamford’s only rooftop bar, located in beautiful Harbor Point, has some of the best water views around. Known for their Whale Burger, it was voted Best Burger in Stamford! Event manager Gabby has created a fun and interactive evening starting with a mixology session with the famous “Best Bartender Contest” winner Erik, the Bowtie Bartender, to perfect your own red and white sangria. Executive chef Walter Estrada will have us make our own asparagus tart with caramelized onions, crisp prosciutto, gruyere, and an olive oil drizzle. Then an instructional session on a perfectly seared crisp skin Atlantic salmon with roasted fingerling potatoes, orange segments, fennel, and a spring radish salad. Each attendee will make their own dessert of crispy banana spring rolls, served with vanilla gelato. Great hot spot day or night, so join us for a beautiful evening in an amazing setting!
1 Thurs., Apr. 25, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13233
Brothers Fish & Chips
172 North Highland Avenue, Ossining
Eat Fish. Live Longer! The brothers are one big family of chefs that have realized their dream by now owning a seafood restaurant. Starting out as takeout only, the restaurant has now doubled in space becoming dine-in as well with the most beautiful plates. We start our demonstration with seared tender octopus. A lesson on a fish tartare (wild caught fish marinated in citrus and lemon zest) with avocado. As a special treat, a lesson on sweet plantains with mango tequila sauce.
1 Tues., Apr. 30, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13234
The Winery at St. George
1715 E. Main Street, Mohegan Lake
The Winery is housed in a 107-year-old stone church that is recognized on the National Register of Historic Places and has been transformed into one of the most sought-after, unique venues in the tri-state area. Tonight we will be privy to this most spectacular space to learn about wine and tapas. Join us for a truly unique tasting experience with certified sommelier Susan Ellis and executive chef Cisco. Susan will guide your palate through a 5-course tapas and wine pairing selection. With a locally sourced mentality, chef Cisco will create unique, seasonally inspired plates such as ahi tuna tartare (seaweed salad, pickled ginger, and togarashi chips), crab cake (jumbo lump meat, lemon Dijon, and caper aioli), and braised beef short ribs.
1 Thurs., May 2, 6:00-8:00pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13236
35 North Main Street, Port Chester
Sunday Funday Lunch! This pizza parlor surprised them all by placing number one at the Burger and Beer Blast while competing with the best burger spots in Westchester. Better known for their thin crust specialty pizza, we will hear about how they create it and get to sample a few favorites. The pizzas are hand-stretched and grilled over an open flame to produce a crust that is crisp yet tender. Owner Billy Etzel will enlighten our class with a demonstration on preparing quick pickles using a variety of vegetables. He will incorporate them in a few dishes including pizza and a mini burger with relish for our lesson. He always surprises us with a fabulous dessert…pickles and ice cream maybe? Sample a craft beer brewed locally from their extensive tap list.
1 Sun., May 5 1:00-3:00 pm, $18 (+ $20 sampling fee in CASH, payable to instructor). #13237
DeCicco & Sons
17 Maple Avenue, Armonk
(Demo Kitchen-2nd floor)
Beautiful Demo Kitchen! A family owned and operated specialty grocery store offering an upstairs bar serving local beers and wine, a Bocce court, and a demonstration kitchen. Chef Frank Carlucci will teach the techniques used to make some of their catering specialties along with printed recipes and a chance to help prep. First, learn to make an apricot focaccia topped with prosciutto as a starter. Next, a lesson on an easy dinner of honey grilled chicken and citrus salad. Brendon O’Brien, their in-house craft beer and bar manager, will guide us in pairing three different beers with our courses. Their bakery is spectacular but tonight we make our own berries and cream tarts utilizing puff pastry.
1 Tues., May 7, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13238
The Horse & Hound Inn
94 Spring Street, South Salem
French Country Cuisine at a Historic Inn! During the twenty years the Vales have owned the Inn, there have been several sightings of spirits, including during our classes. Husband and wife team Silvano and Sue will be our hosts, possibly along with some friends to keep us in the “spirit!” Start our night with an amuse bouche (French for my mouth is always amused) and tonight’s is a French inspired surprise along with a glass of a French wine chosen to pair with our meal! Guest chef Donna Davis will teach us a menu designed to jet set us to France, starting with pate and a frisse salad with fingerling potatoes, lardons, and a lesson on how to soft poach an egg. Enjoy instruction on how to plate a charcuterie board. A poached pear with port and bleu cheese will send us off on a sweet high. Come help keep the spirits at bay-BOO!
1 Thurs., May 9, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13239
11 Huguenot Street, New Rochelle
Cucina di Calabria! New Italian cuisine from the brothers that brought you Pop’s Espresso and Fratelli’s Pizza: Peter and Giovanni Cucullo. Tonight Gio will wow us with a spectacular lesson on a snapshot of Calabrian cuisine highlighting regional dishes. Vegetables are the star as we learn the classics with a twist. Our chef will give us a lesson on recipes inspired by Maria herself as we learn the secrets to his potato and tomato salad, stuffed eggplant, and cauliflower fritters. A light and delicious fish lesson on snapper pomodoro. For dessert, learn the secret to the lightest doughnut filled with cannoli cream made famous at Pop’s Espresso next door and enjoy it with a beautiful cappuccino.
1 Tues., May 14, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13240
Big Bang Coffee Roasters
1000 Division Street, Suite 9, Peekskill
Weekend Joe! Each coffee is roasted in a small batch roaster at The Hat Factory to a carefully selected temperature to reveal its ideal flavor profile. They roast only organic, fair trade, coffees and espresso. This coffee bean producer is committed to being socially responsible. The plants, workers, and earth have been treated kindly every step of the way. They only purchase raw beans from a family-owned supplier who is devoted to sourcing from environmentally conscious organic plantations. Join proprietor Elina Dart as she exposes us to the secrets of cold brew. Learn the processing methods and roast levels, as well an overview of the basics of brewing and ways in which people can utilize the concentrate. Learn the skills necessary to properly make it at home for consistency and the best flavor. Sample some drink recipes, including a “mocktail” and incorporate bitters and sodas. Snacks will be served to complement our cold brew samples.
1 Sun., May 19, 11:00 am-1:00 pm, $18 (+ $15 sampling fee in CASH, payable to instructor). #13236
Sambal Thai & Malay
4 West Main Street, Irvington
Asian Cuisine Water Views! Tonight, tour Thailand, Singapore, and Malaysia, as we introduce the intricate flavors of South-East Asian cuisine. Inspired by Bangkok, proprietor Navjot Aurora will share his expertise to acquaint us with the balanced flavors of sweet, salty, sour, and bitter. Enjoy larb nuer (Thai beef salad with marinated grilled beef, Thai sauce, cucumber, red onion, tomatoes, mint, and cilantro) and learn the art to steamed chicken dumplings. Discover shrimp pad Thai (rice noodles, smoked tofu, egg, bean sprouts, scallions, tamarind sauce, and peanuts). A crowd favorite is basil-fried rice with onion, peppers, and egg. Visit the rooftop deck with views of the Hudson.
1 Tues., May 21, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13236
185 Summerfield Street, Scarsdale
Italian with a Twist! Making people happy through food, Frank Valenti, Michael Mondrone, and chef Salvatore Cucullo have partnered up to create a never before seen atmosphere where Italian comfort food, music, wine, and spirits come together for a distinguished and unforgettable social experience. Tonight our chef will show us how to make a creative quinoa stuffed cubanelle pepper that is light and refreshing. Next, a special treat of perfect cornmeal crusted soft-shell crabs with creamy polenta and charred grape tomatoes. Discover how to make everyone’s favorite chocolate mousse.
1 Wed., May 22, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13236