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.

April

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 will 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. Sign up quickly as there is limited space.
1 Mon., Apr. 10, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13644

AJ’s
542 North Avenue, New Rochelle
914-235-3009,
www.AJsburgers.com
Pucker Up with an Up Close Demo! Chef Alan Cohen will fill your plate and mind 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. Luscious lemons are not only good for you but bring a special something to many dishes. Tonight lemons are the star of the show and AJ will show us how to incorporate them into several classic dishes including a classic mozzarella en carrozza with a lemon, anchovy, and caper sauce. Watch how our chef teaches us to easily make chicken francese and chicken piccata, with two of the best lemon sauces. Finish with a twist on a lemon meringue pie with Gifford’s vanilla ice cream topped with graham crumbles, marshmallow crème, and candied lemons drizzled with a lemon lime sauce. Chef AJ is always full of surprises and he shares tastes of whatever special he is making that day. 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. Sure to be a favorite.
1 Tues., Apr. 11, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13645

Peter Pratt’s Inn
673 Croton Heights Road, Yorktown Heights
914-962-4090,
www.prattsinn.com
Jam On It!
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 Jon Pratt, who took over for his father, Peter, in the kitchen. He is a wonderful speaker and will delight us with stories of the Inn’s history and culinary past. He has always been farm to table and when possible, utilizes things grown on his property – can’t get more local than that! Jon always treats us to a wine pairing specially selected for the evening. He will show us how to make ricotta cheese from scratch and serve it as a lovely bruschetta. Watch as he prepares our meal while instructing us to make house-cured boar bacon. Chef will then turn it into a jam that will enhance the most amazing grilled cheese sandwich. Next our chef teaches us how to craft artichoke gnocchi. We will end with a mini scoop of house made ice cream, made in his special machine. Jon welcomes you to purchase honey from his bees located on the property. Jon is also a co-author of the e-cookbook Legs and Thighs – Come to the Dark Meat. Come dine with us for an evening of play, food and wine! This most entertaining chef is a favorite, so sign up quickly to reserve your spot!
1 Wed., Apr. 12, 6:00-8:00 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #13646

New! Smokehouse Tailgate Grill
320 Mamaroneck Avenue, Mamaroneck
914-341-1655,
www.shtailgate.com
Smoke Gets in Your Eyes!
This is the second BBQ location for proprietors Justin and Mike who are well known for a successful but tiny spot near Iona College in New Rochelle. In this gastropub the classic smoked and pub food dishes are turned up a bit to showcase their specialties. Everything is terrific at this hot spot including the drinks, ribs, wings, burgers, and flatbreads. Tonight Chef Anum will show us the secrets to the SHT’s smoked St. Louis ribs with house made barbeque sauce and an agave glaze. Next our chef will show us how to make their now famous special pulled pork pizza (house made pizza dough, coffee rubbed smoked pulled pork, and pickled red onions). The chef may throw in a surprise or two along the way. For dessert he will teach us the method to their sweet treat cast iron cookie (a house made, baked to order chocolate chip cookie with an amazing flavor of Bona Bona ice cream from local purveyor Nick DiBona of Larchmont’s Madison Kitchen). SHT is known for their bourbon and whiskey based drinks so tonight they will offer a special “class” craft cocktail. Come out and join us!
1 Wed., Apr. 19, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13648

Elia Taverna
502 New Rochelle Road, Bronxville
914-ONE-GYRO (663-4976),
www.eliataverna.com
OPA! Classic Greek!
Arrive hungry as proprietor and Chef Michalakis Sarris is passionate about good food and great service, partnering with Adan Munoz to share a wonderful evening. We are whisked away to the Greek Isles as our demonstration begins with warm pita and lemon marinated olives along with a lesson on making hummus (chickpea puree). Chef Sarris will tell stories of growing up in Greece and cooking by his grandmother’s side while he teaches us the techniques to make authentic Greek cuisine. We begin with the house specialty, seftales from Cyprus: seasoned chopped pork sausage with onions and parsley. Our chef will discuss imported products from Greece such as the feta used in the restaurant. He then shares the secret to shrimp and chicken souvlaki: Greek salad and tzatziki on a pita bread, sandwich style. Then the art of making ellinikes patates tiganites: homemade Greek style fries, topped with oregano, cheese, and lemon. Learn the makings of a classic Greek dish, Imam: baby eggplant stuffed with tomato, garlic, onions, and cheese. For dessert learn the art of making loukoumades: fried dumplings topped with honey syrup and cinnamon (only made during the week). Pair that with a delicious Greek coffee called miso-miso or an icy frappe. The restaurant has an extensive catering and private party planning menu to meet every need. Hold onto your dishes as this is a wonderful education each and every time with a favorite Greek chef!
1 Thurs., Apr. 20, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13653

Big Bang Coffee Roasters
1000 Division Street, Suite 9, Peekskill
914-433-7278,
www.bigbangcoffeeroasters.com
Weekend Joe!
Each coffee is roasted in a small batch roaster at The Hat Factory; they roast only organic, fair trade coffees and espresso. Each bean is roasted to a carefully selected temperature to reveal its ideal flavor profile. This coffee bean producer is committed to being socially responsible and the plants, workers and Earth has been treated kindly every step of the way. They purchase raw beans from a family-owned supplier, who is devoted to sourcing from environmentally conscious organic plantations with comprehensive fair trade policies. Join Proprietor Elina Dart as she exposes us to the secrets of Cold Brew. This lecture will describe the processing methods and roast levels, as well an overview of the basics of brewing and ways in which people can utilize the concentrate. We will learn the skills necessary to properly make it at home for consistency and the best flavor, and sample some drink recipes, including a “mocktail” and incorporate bitters and sodas. Snacks will be served to complement our cold brew samples. Fly solo or bring a buddy to experience the secrets to making a fine brew from a master!
1 Sat., Apr. 22, 10:00 am-12:00 noon, $15 (+ $15 sampling fee in CASH, payable to instructor). #13654

Café of Love
38 East Main Street, Mt. Kisco
914-242-1002,
www.cafeofloveny.com and www.ladleoflove.com
Farmer Visit and Produce:
Spring awakenings are happening on Café of Love’s menu with recipes using local harvests at their peak of perfection! Enjoy an evening utilizing Amba Farms’ produce with an opportunity to taste and purchase something freshly picked. Proprietor and Executive Chef Leslie Lampert believes in a farm-to-table philosophy, which lets us enjoy what is being harvested that week and incorporate it into our evening’s interactive menu. We will discuss and enjoy learning restaurant techniques from Leslie as she shows us step-by-step and taste-by-taste. She will educate us on these “just picked” ingredients by incorporating them into luscious soups, crisp salads, scrumptious sides, and a special flatbread. Your evening’s tastes will be packed to go if you would prefer to enjoy them at home or sit after class to continue the conversation and savor the flavors over a specially priced glass of wine chosen to complement our spring feast. As an added treat one of the local farmers will join us to talk about what is currently happening on their farm. Always a great educational experience from a veteran businesswoman who is willing to share her experiences.
1 Mon., Apr. 24, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor, optional wine pairing additional). #13655

NEW! Tredici North
578 Anderson Hill Road, Purchase
914-997-4113,
www.tredicinorth.com
Freakin’ Fanelli is at it Again!
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, and knows how to get the job done. He’s now here in Westchester bringing his elevated Italian fare to the suburbs. Today he educates us on some of his special dishes starting with Kobe beef ravioli (wagyu beef, dark valrhona chocolate, caramelized onions, and Fontina di val’dosta in browned butter and thyme). We will learn the makings of their artichoke salad (crispy baby artichokes, rocket, and shaved Parmigiano cheese topped with frizzled capers in a Sorrento lemon vinaigrette). Our chef is known for his creation of “inside out” meatballs (panko breaded beef, pork and veal meatballs stuffed with fresh mozzarella and ricotta cheese, in homemade marinara) and he will share the secrets to making these delectable treats. We end our demonstration with a seasonal panna cotta.
1 Tues., Apr. 25, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13656

Clock Tower Grill
512 Clock Tower Drive, Brewster
845-582-0574,
www.clocktowergrill.com
Soft Shells Demystified!
Now the proud owners of a farm supporting the restaurant’s growing needs, our talented Chef Rich Parente and his partner and wife, Cassie, give us a very special class. The chef only utilizes local, organic, and natural ingredients in all his dishes and surprises his patrons with various specialties including elk and kangaroo. The restaurant features 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. Watch as chef prepares handcrafted gnocchi with mint cream. Our chef will teach us the techniques used to make seasonal sautéed soft shell crabs with a surprise side utilizing springtime local ingredients. Our dessert lesson will be on strawberry rhubarb hand pies, incorporating the season’s best. They also maintain a food truck aptly named A Fork in the Road located near the restaurant serving lunches, and available for onsite catering. Watch for special events including wild game nights, lobster boils, and outdoor music jams. Come see this creative chef in action. Rest assured you can always expect the unexpected at the Clock Tower Grill!
1 Wed., April 26, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13664

The Dessertist
50 Maple Street, Croton-on-Hudson
914-862-4016
www.thedessertist.com
Make a Cake and Eat it Too! Join talented Executive Pastry Chef and Owner Samantha Mittler for a hands-on cake decorating and flavor development lesson held in her dessert studio. Recently named as a Food Network Featured Chef, this talented gal now has clientele across the country. Look for her at food festivals as she is an interesting and wonderful speaker. Learn the basics of making and decorating the perfect layer cake while discovering the secrets of flavor development, to make your own standout desserts. Chef Samantha will present step by step instructions on how to build the perfect layer cake utilizing your own flavor combinations for fillings and frosting, including an educational lesson on fun decorating techniques. We will sample some tasty treats to learn about different flavor combinations along with some basic beverages but tonight it will be all about the hands on creations. Each attendee will go home with his own completed layer cake. This is going to be FUN so grab a friend and come out to play!
1 Thurs., Apr. 27, 6:30-8:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13657 

NEW! MP Taverna
1 Bridge Street, Irvington
914-231-7854,
www.michaelpsilakis.com
Weekend Lunch plus Kitchen Tour!
Owned by Michelin star chef Michael Psilakis, this Hudson River restaurant is a modern interpretation of a traditional Greek tavern. Chef Psilakis travels extensively, owning multiple restaurants and appearing on many Food Network productions. During this Greek feast, we will learn from the restaurant’s house chef the 1-2-3 secrets behind your favorite Mediterranean snacks, hummus and tzatziki, served with authentic grilled pita. Our special entree will be a demonstration of their original savory sheep’s milk dumpling served with a spicy lamb sausage with sundried tomato, pine nuts, spinach, tomato, and feta. Our lesson is capped off with a behind-the-scenes look at the making of the traditional Greek dessert baklava, made with nuts, phyllo dough, and honey. Come enjoy an afternoon of indulgence and take in the views of the river on the newly appointed river walk. A class not to miss.
1 Sat., Apr. 29, 2:00-4:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13658

May

Tarry Tavern
27 Main Street, Tarrytown
914-631-7227,
www.tarrytavern.com
Hand Crafted Pasta Demo!
Owner and Chef Henry Cabral has come up with a unique formula: his casual American gastro-pub offers creative, locally sourced dishes and seasonal menus inspired by what farmers and fishermen are growing, raising, and catching. Down the street from the Tarrytown Music Hall, many visit before or after a show for a splendid meal. Next door visit their new takeout shop Eatarry for some delicious sandwiches and gelato. The chef will show us how to make a beautiful meal starting with a demonstration on spring pea ravioli with Morel mushrooms, continuing with a lesson on a roasted breast of chicken with lentils, pancetta, and a parsnip purée. Our chef began his career as a pastry chef and makes some of the most delicious desserts in Westchester. Tonight, for dessert, a lesson on his favorite lemon tart. Join us for an informative demonstration with a classically trained restaurateur!
1 Mon., May 1, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13659

Fino
Amberlands Plaza, 1 Baltic Place, Croton-on-Hudson
914-271-2600,
www.finowestchester.com
Pasta Making!
For Chef Paul Vuli, a three-year retirement could not hold back his passion for creating delicious Northern Italian cuisine. While the chef appreciates challenging the traditional approach, he also believes there are certain recipes that work better the old fashioned way. Our chef shows us his prep kitchen where the fresh pasta is made using his faithful Italian-born pasta machine he fondly calls his Cadillac. Tonight we will see how the ravioli ortolana (California flat leaf spinach, mozzarella, and ricotta cheese) are crafted in house and served in a fresh plum tomato and mascarpone sauce. Join us as he teaches us how to make some of the restaurant’s classic dishes. We will begin with eggplant rollatini (Italian white eggplant wrapped around imported cheeses, fresh plum tomato sauce, and topped with fresh mozzarella). Watch him create a stunning dish, scallopine di vitello contrappunto (tender veal sautéed with white wine, topped with prosciutto, Fontina cheese, and tomato). We will conclude our lesson with our chef’s instruction on making a special surprise dessert. Always generous with his time and hospitality, this is a favorite class each semester!
1 Thurs., May 3, 5:30-7:30 pm, $15 (+ $22 sampling fee in CASH, payable to instructor). #13635

Penny Lick Ice Cream
580 Warburton Avenue, Hastings-on-Hudson
914-525-1580,
www.pennylickicecream.com
I Scream, You Scream…! Do you remember what ice cream used to taste like? Creamy, smooth, fresh, without neon colors, having only a few ingredients and no unpronounceable words on the ingredients list. Owner Ellen Sledge knows, and she is trying to bring the slow food movement to ice cream. Fresh, local ingredients used in small, artisan batches create distinct flavors and a unique experience. Ellen loves being called “the ice cream lady” by the neighborhood children, creating and selling old-fashioned, custard-based ice cream. The name originated from a style of ice cream vending in the late 19th century, for a penny, customers would buy a small scoop, a “lick” of ice cream in a petite glass with a shallow depression. Join us in the petite ice cream factory for an evening of ice cream basics, tricks to making great ice creams and sorbets at home, and a tutorial on why people go nuts for her grape nut ice cream. Learn the basics of pasteurization, the ice cream machines, and how to make a classic crème anglaise and sorbet. Taste fun items and feel like a kid again. Finish the night with a sundae in a seasonal flavor! Truly an educational class with a superstar instructor!
1 Thurs., May 4, 6:00-8:00 pm, $15 (+ $15 sampling fee in CASH, payable to instructor). #13661

Coals Pizza
131 Parkway Road, Bronxville
914-337-1901,
www.coalspizza.com
Fun Weekend Lunch!
This pizza parlor surprised them all by placing in the top three each year at the Burger and Beer Blast, competing with the best burger spots in Westchester. Owner Billy Etzel will enlighten our class with a demonstration on a fun and easy appetizer: pastrami and sauerkraut spring rolls with amazing dipping sauces. Better known for their grilled thin crust specialty pizza, we will hear about how he created it and get to sample a few of his favorites. Many have fun names like the Dean Martin and the garlic pizza named Heaven Scent. When the market allows, Chef Billy creates sweet corn panna cotta with blueberries for a “to die for” dessert. Bring a fellow foodie to join us for a lovely lunch.
1 Sat., May 6, 12:00 noon-2:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13662

Cedar Street Grill
23 Cedar Street, Dobbs Ferry
914-674-0706,
www.cedarstreetgrillny.com
‘Nawleans Cookin’!
Located in the downtown, which has become a gastro destination for many, this restaurant offers American themed fare and artisanal beers. In their 5th year now, owner and Chef Matt Kay’s passion for creating special dishes is still evident! He began as he watched his grandmother (a former restaurateur herself) cook Italian delicacies for her family. Chef is known for his fresh comfort food with many interesting twists. Tonight our chef will demonstrate his talents with something special, craft beer battered squash blossoms stuffed with local goat cheese and finished with the house specialty, sriracha maple sauce drizzle. Next a lesson on a favorite: shrimp and grits with andouille sausage adorned with old bay spice. A mini cocktail education is on CSG’s seasonal craft cocktail will be our treat. For dessert, a “how to” on a fresh strawberry parfait with Mascarpone cheese. Come join us for a fun night!
1 Tues., May 9, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13663

NEW! Ben’s of Scarsdale, Kosher Foods and Catering
718 Central Park Avenue, Scarsdale
914-468-BENS (2367),
www.BensDeli.net
Kosher Deli Favorites!
Enter any Ben’s and be greeted by a delicious aroma of delicatessen. Pause by their takeout counter brimming with freshly-prepared foods to go. Owner Ronald Dragoon says that to some, delicatessen is something you put between two slices of bread but to him, it’s a calling. He is truly committed to preserving the traditional cuisine of his Eastern European heritage, amidst all that’s required to operate a modern yet kosher restaurant. We are in for a treat as Chef Jose Cyalis and his team will teach us about some traditional kosher deli favorites starting with their Hungarian goulash. We will learn the secrets to their kasha varnishkas ( buckwheat groats). Ben’s corned beef is the best around incorporating a two week process; chef will explain the process, and we’ll try a mini slider version and get a tutorial on sautéed liver. Learn the secret to the amazing coleslaw served here, along with crunchy garlicky pickles. Desserts are made out of house to adhere to dietary restrictions but we will try some assorted “ruggies” (rugelach), Jewish pastries of Ashkenazic origin. Join us for an interesting evening of tradition and fun!
1 Thurs., May 11, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13665

L’inizio
698 Saw Mill River Road, Ardsley
914-693-5400,
www.liniziony.com
Modern Italian Weekend Lunch!
Voted as one of the best Italian restaurants in Westchester, owners Scott and Heather Fratangelo are unstoppable. This dynamic duo, with Scott in the kitchen and Heather assuming the roles of front of house and heading the pastries, the restaurant is in complete harmony. A bar serving craft cocktails and a lovely bar menu are the place to be any night of the week. The 7 day kitchen is now complete with Chef Steven Lopin by Scott’s side. All ingredients are locally sourced, so the menu changes quite often. Fresh pastas and risottos are a specialty of the house and are featured in the restaurant. We will begin the evening with a lesson on creating an asparagus spring onion salad with tonnato dressing and seared tuna. Since it ‘tis the season, Heather will share with us her recipe for strawberry crumb cake. Join us with to watch these terrific instructors in action! This class sells out quickly!
1 Sat., May 13, 12:00 noon-2:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13666

DeCicco & Sons
17 Maple Avenue, Armonk (Demonstration Kitchen-2nd floor)
914-499-1100,
www.deciccoandsons.com
Help Cook and Beer Education!
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. Steve Miceli, one of their fabulous chefs, will teach the techniques used to make some of their catering specialties while we follow along on printed recipes. First a lesson on chilled avocado and sherry used to create a flavorful soup. Next amazing tips to make a stuffed chicken breast Florentine: spinach, ricotta, and mozzarella. Our lesson will continue with the spiralizing technique of turning vegetables into “spaghetti” to make a perfect salad. As a special treat, there will be an education on pairing specialty craft beers with each course presented by Brendon O’Brien, their in-house craft beer and bar manager. This location sells hundreds of brands and local craft beers. Finally, their spectacular bakery will provide a special dessert as a sweet treat to conclude our lesson. Arrive early or stay late to shop the beautifully stocked aisles! An outstanding class every time!
1 Tues., May 16, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13667

BRRZAAR
Irvington Train Station
7 North Astor Street, Irvington
914-274-8118,
www.BRRZAAR.com
Gluten Free Frozen Treats and More!
Owners Michelle and Brian Leddy have created a scrumptious frozen yogurt cafe in the Irvington train station, built back in 1889. In this beautifully renovated space, adorned with tropical colors for a bright and cheery feel, they have created a wonderful place for commuters and patrons of all ages to enjoy their Froyo. Now they have just introduced a BITES menu. Many offerings are organic, non-GMO and gluten-free as the two believe strongly in sourcing only the finest products. Being gluten-free herself, Michelle takes this task very seriously, insisting only GF products that taste great be offered. You will not find previously frozen fruit on the toppings bar or food coloring in the frozen yogurt, as they do not fit the strict criteria set by the owners. They source vegan marshmallows, organic sprinkles, GF cookie crumbles, and organic chocolate sauce as some of the many toppings offered daily. We will sample a fresh berry salad and a specially paired sandwich from one of their many selections. Special to their shop is a house-made GF raw cookie dough (no eggs) that we will learn the secret recipe for and hear how it came to fruition while making a Froyo cake. Next, a lesson on coffee frozen yogurt, using a yogurt base and in-house made coffee flavor, or try their affogato (Italian for drowned) espresso over vanilla Froyo.
1 Wed., May 17, 6:00-8:00 pm, $15 (+ $15 sampling fee in CASH, payable to instructor). #13668

NEW! Peekskill Brewery
47-53 South Water Street, Peekskill
914-734-2337,
www.peekskillbrewery.com
Let’s Get Pickled!
This is an award winning brewpub founded in 2008. It prides itself on making world class beer and food. This family owned and operated establishment was the first of its kind in Westchester County and set the stage for the followers. The theme of this class is the magic of fermentation. First we will embark on a private tour of the brew-house and dive into the beer making process. Our brewmaster will pair a specially selected PB beer to enhance our menu and educate us on its properties. The journey will not end there, as their chef will give us a demonstration on using fermentation in food processing. First learn how to pickle seasonal veggies procured from local Hudson Valley farms. Next, learn the process of turning cabbage into sauerkraut and enjoy it as a featured item on a classic grilled reuben on sourdough bread. The grand finale will be a tutorial on crème fraiche which will be served with seasonal fruit. A terrific setting so grab a pal and come out to see where the magic happens.
1  Thurs., May 18, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13669

July

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

August

Chocolations
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
914-732-3333,
www.273kitchen.com
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

Cedar Street Grill
23 Cedar Street, Dobbs Ferry
914-674-0706, www.cedarstreetgrillny.com
Light and Tasty!
Located in the quiet downtown this restaurant offers American themed fare and artisanal beers. Their fresh comfort food has many interesting twists and Owner and Chef Matt Kay’s passion for cooking shines through. He began his career as he watched his grandmother (a former restaurateur herself) cook Italian delicacies. Chef Matt will demonstrate his talents with this summertime menu. He’ll teach us to utilize local brewery beer to steam Prince Edward Island mussels with local artisanal sausage made just down the block. Next a lesson on cornflake crusted flounder and a summer salad made from this week’s harvest. A briny treat from the chef may be “in the cards” along with a mini education on something from the sea. Our cocktail education will be a new CSG summery cocktail. For dessert, grilled peaches adorned with locally sourced, Crown Maple syrup and a house-made whipped cream. Come join us for a fun evening with a great restaurateur!
1 Tues., Aug. 15, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #6015

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