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.

 

December

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. Join us as he teaches us the techniques to make these lovely dishes. We will begin with fino shrimp scampi: light garlic, white wine, and anchovy sauce. Our chef shows us his prep kitchen where the fresh pasta is made using his faithful Italian-born pasta machine. Tonight we will see how the broccoli rabe and sausage ravioli are crafted in house and served in a light roasted garlic sauce. Watch him create a stunning dish, pollo alla Toscana: chicken topped with tomato, Bermuda onion, avocado, and fresh mozzarella. We will conclude our lesson with our chef’s tips on making a creamy cheesecake. Always generous with his time and hospitality, this is a favorite class!
1 Thurs., Dec. 1, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83789

Café of Love
38 East Main Street, Mt. Kisco
914-242-1002, www.cafeofloveny.com and www.ladleoflove.com
Holiday Sides! 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. Whether you are having a buffet for a crowd or an intimate family celebration, these seasonal sides and salads will be the talk of your table! Join Leslie in a step-by-step, interactive class that teaches restaurant techniques with easy-to-follow recipes. She will educate us on holiday sides that will share a starring role with your roast or turkey! 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 scrumptious sides. Always a great educational experience from a veteran business woman!
1 Mon., Dec. 5, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83790

DeCicco & Sons
17 Maple Avenue, Armonk (Demonstration Kitchen-2nd floor)
914-499-1100, www.deciccoandsons.com
Beer Education and 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 equipped with closed circuit monitor and sound. One of their fabulous chefs will teach the techniques used to make some of their catering specialties while we follow along on printed recipes. You can opt to help our chef prepare the meal or observe as he shows us the tricks of the trade. We begin with a lesson on polenta enhanced by fresh rosemary. Our chef will teach us the makings of a holiday favorite, clove, honey, and ginger glazed ham, accompanied by fruit and nut stuffed acorn squash wedges. Brendon O’Brien, their in-house craft beer and bar manager, will provide us with a mini education on pairing specialty craft beers with each course. A sweet treat from DeCicco’s wonderful bakery will conclude our lesson. Arrive early or stay late to shop the beautifully stocked aisles! Place your holiday order with any of their informed staff.
1 Tues., Dec. 6, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83791

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 his fried chicken thigh and cornbread waffle sliders served with house syrup. Next our chef will show us how to make their now famous special “pull your own” pork shank over risotto. The chef may throw in a surprise or two along the way. For dessert he will teach us the method to their sweet ending, iced coffee bread pudding. 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 Thurs., Dec. 8, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83792

POUR Café and Wine Bar
241 East Main Street, Mt. Kisco
914-864-0606, www.pourmtkisco.com
Let’s Get Sauced! 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. Newly renovated, Proprietor Anthony Colasacco brings alive an old Victorian house that boasts soft candlelight, plush sofas, and rich wood accents to create a sophisticated yet casual ambiance. He will demonstrate how to make his fabulous tomato sauce revered by Italian grandfathers as “better than mom’s, rest her soul!” along with his contest winning sicillian meatballs with pine nuts and currants. James, POUR’s mixologist, is a cocktail historian and revolutionary rolled into one. As a bonus, he will teach us to make our own aperol spritz and we will each get a turn stepping behind the bar to shake, rattle, and roll this “POUR” specialty cocktail! Anthony will show us their house special dessert of panini de Nutella. Grab a friend and join the party!
1 Mon., Dec. 12, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83793

NEW! Le Fontane
Corner of Routes 100 & 139, Katonah (Somers)
914-232-9619, www.lefontane.net
Classic Italian with a Twist! Specializing in authentic Southern Italian cuisine and hospitality, owners Antonio and Alfredo Abbate are brothers raised by a family of restaurateurs and wine makers on Capri. They own and operate three fine dining restaurants in Westchester, The Blue Dolphin in Katonah, Bacio in Cross River and Le Fontane in Somers, where the space has an outdoor patio for warm months. Specializing in authentic Southern Italian cuisine, prepared by Chef Lisa Graziana, we will learn to make a delicious organic butternut and kale soup to celebrate the season. We will then watch the chef instruct us on the makings of butternut lasagna, a house specialty, baked to perfection. Then watch chef Lisa prepare a stuffed chicken breast with prosciutto, provolone, and acorn squash. The restaurant prides itself on its homemade desserts and they will demonstrate how to make pears in white wine sauce. A local favorite for many years providing warm hospitality!
1 Wed., Dec. 14, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83794

 

February 

NEW! Polpettina
102 Fisher Avenue, Eastchester
914-961-0061, www.polpettina.com
Did You Say Eggplant Chips? The name is Italian for ‘little meatball’ and that humble dish is this restaurant’s inspiration. Owners Michael Abruzese and Kyle Inserra believe that locally sourced, high-quality ingredients prepared simply, showcase their love of food. Begin the night with their famous eggplant chips to munch on while the demonstration begins. The crispy eggplant chips are fried and then drizzled with local wildflower honey and sea salt and have become an addiction for many. Kyle will discuss their famous meatballs and the flavor profiles that have been created with each variety. You are in for a real treat with their three different types: beef (tomato basil, ricotta, pecorino, and parsley), pork (broccoli rabe, chilies, and roasted garlic jus), and chicken (sesame soy‏ jus, scallions, cilantro, and pickled carrots, with a spicy aioli.) Michael will discuss everything pizza, starting with the dough and why they choose certain winning combinations to adorn their pies, along with how the pizza is baked, and you’ll try a few varieties including their most popular, black Mission fig and goat cheese with pancetta, arugula pesto, and truffle honey. Enjoy Port Chester’s Path coffee with a lesson on their house special, the candy bar budino, described as an adult Snickers. Come join us for a fun evening with two of Westchester’s stars!
1 Tues., Feb. 28, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13609

March

 Le Fontane
Corner of Routes 100 & 139, Katonah (Somers)
914-232-9619, www.lefontane.net
Classic Italian with a Twist! Specializing in authentic Southern Italian cuisine and hospitality, owners Antonio and Alfredo Abbate are brothers raised by a family of restaurateurs and wine makers on Capri. They own and operate three fine dining restaurants in Westchester, The Blue Dolphin in Katonah, Bacio in Cross River, and Le Fontane in Somers, where each has outdoor dining in warm months. Led by Chef Lisa Graziana, we will learn to make a springtime treat to help us celebrate the season – artichoke stuffed with ricotta, chopped vegetables, and fresh herbs. We will then watch the chef instruct us on the makings of spinach manicotti, a house specialty, baked to perfection. Next watch chef Lisa prepare chicken valdostana – prosciutto ham and fontina cheese, with sautéed mushrooms. The restaurant prides itself on its homemade desserts and they will demonstrate how to make cream caramel. A local favorite for many years, providing warm hospitality and delicious fare!
1  Thurs., Mar. 2, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13613

NEW! MP Taverna
1 Bridge Street, Irvington
914-231-7854, www.michaelpsilakis.com
Weekend Lunch plus Kitchen Tour! Enjoy a Greek feast! Owned by Michelin star chef Michael Psilakis, this restaurant is a modern interpretation of a traditional Greek tavern situated along the Hudson River. Chef Psilakis has appeared on Iron Chef America. During this Greek feast we will learn from the restaurant’s house chef how to make a grilled octopus appetizer served over a Mediterranean chickpea salad. Although octopus is perhaps the most recognized Greek dish, many are afraid to approach it thinking it too difficult; we’ll learn how to perfect it. Our delicious lunch entree will be a demonstration of their juicy roasted lemon chicken with dill and garlic. For dessert, discover creamy Greek yogurt and an assortment of greek toppings such as berries, nuts, and honey. Grab a friend for a lesson in a spectacular setting.
1 Sat., Mar. 4, 2:00-4:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13615

 Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
914-749-3406, www.zwillingcookingstudio.com
Hands-on Cooking/Knife Lesson: This company now has a new facility with a spectacular test kitchen; although 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 enlighten us on their products and we will prepare three courses starting with steak tartare served with Greek yogurt and a sous vide quail egg yolk. He will have us make perfectly seared scallops, parsnip mousseline, sea beans, mushrooms, and crunchy quinoa. A lesson on oven roasted pear, lemon mascarpone cream, and caramelized almonds 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 Mon., Mar. 6, 5:30-9:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13621

DeCicco & Sons
17 Maple Avenue, Armonk (Demonstration Kitchen-2nd floor)
914-499-1100, www.deciccoandsons.com
Beer Education and Demo Kitchen! A family owned and operated specialty grocery store chain. Here you will find an upstairs bar serving local beers and wine, as well as a Bocce court and a demonstration kitchen equipped with closed circuit monitor and sound. Watch Chef Steve Miceli on the big screen as he shows us step-by-step instructions to make some of their catering specialties. Tonight’s menu with an Asian twist will have our audience lending a helping hand. Chef will give us a lesson while we follow along on printed recipes. We begin with miso soup with pork and vegetables. Our chef will teach us the technique to making a light tempura batter to crisp vegetables. Then a lesson on pan-fried pork with ginger sauce along with a vegetable fried rice. You’ll love Brendon O’Brien, their in-house craft beer and bar manager, who will pair specialty craft beers with each course. Coffee and a special treat from DeCicco’s wonderful bakery will conclude our lesson. Arrive early or stay late to shop the beautifully stocked aisles!
1 Tues., Mar. 7, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13622 

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. The aroma of calamari sautéed in marinara sauce, fresh pasta, and broiled pork chops with sautéed vinegar peppers will fill your senses. We begin with the restaurant’s classic appetizer of funghi imbottiti: mushrooms stuffed with chopped veal and assorted chopped mushrooms, served over spinach, followed by a classic, insalata di Cesare: romaine lettuce, house made dressing, and croutons. Get those cameras ready for the chef’s famous tableside show of pappardelle a la Chef Emilio: fresh pasta, three types of mushrooms, and cognac, set on fire in a giant hollowed wheel of imported Parmigiano-Reggiano. Learn to make delicious entrees starting with calamari marinara fra diavolo: squid sautéed in tomato sauce, and a taste of costata di maiale alla griglia: broiled pork chops with vinegar peppers and potatoes. The perfect ending to a terrific meal: the chef’s special white chocolate strawberry cake.
1 Mon., Mar. 13, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13623

NEW! Porta Napoli Pizzeria & Wine Bar
261 Halstead Avenue, Harrison
914-732-3232, www.portanapoliny.com
The Doorway to Naples! This is an authentic Neapolitan pizzeria located in the heart of Westchester. For owner Roger Cappucci, while still very young he found himself at his grandmother’s house almost every day helping her with classic food preparation for the family. Now head Pizzaiolo, he makes sure that every taste is nothing less than perfection. Making and eating great food is what makes Sandra, his partner in business and life, very happy. Tonight our hosts will teach us the secret to their frittatine: spaghetti cake with Italian ham and mozzarella. Next they will demonstrate how the special pizza dough is stretched and the technique used to make a Margherita pizza, with house made mozzarella and Pecorino cheese. Then a tutorial on the star of the show – their spectacular red tiled oven which boasts heats up to 900 degrees. Our hosts will treat us to a taste of their Villa Antinori super Tuscan wine. For dessert a tutorial on their sought after dessert, pizza alla nutella. Every day is an occasion to celebrate, gather together, and enjoy delicious food! Mangia.
1 Tues., Mar. 14, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13625

Royal Palace
77 Knollwood Road, White Plains (Greenburgh)
914-289-1988, www.royalpalacecuisines.com
A Taste of India! Many 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, our gracious host, will share a few surprise dishes as well as have his chef demonstrate how to make spinach fritters. Next learn to make aloo gobhi matar combining cauliflower, potatoes, and green peas slow cooked with an aromatic blend of Indian herbs and spices and paneer burji made with cottage cheese and spices. Next, everyone’s favorite, a traditional chicken tikka masala, yogurt marinated chicken that is marinated in spices and yogurt and then baked in a tandoor oven. A sweet end to our tasty meal will be jalebi, made by deep-frying batter in circular shapes and then soaking it in sugar syrup. A generous host, who always shares some surprises. Come share a taste of India! Their catering hall in Yonkers is spectacular for special events and now serves dinner.
1 Wed., Mar. 15, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13628

NEW! Pinot’s Palette Mamaroneck
108 Mamaroneck Avenue, Mamaroneck
914-835-1045, www.pinotspalette.com
Paint Your Food! Have Fun…and Eat! We are invited to paint a small canvas of a culinary related subject. This purpose-built interactive art studio will have us enjoy an evening of a guided mini-art class while we nibble on food samples. They will provide the canvas, easel, brushes, paints, and aprons for the class. Our instructor will guide us step-by-step through a food-based painting for two hours of fun. Complete your masterpiece by the end of class. You’ll go home with a new painting you made yourself with the guidance of a local artist and a belly full of amazing chow! There is a wine and beer bar for you to purchase from to get your artistic juices flowing. Nearly everyone is surprised at their inner Picasso!
1 Thurs., Mar. 16, 6:30-8:30 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #13631

NEW! Exit 4 Food Hall
153 East Main Street, Mount Kisco
914-241-1200, www.exit4foodhall.com
Different Venues Under One Roof! This Food Hall is the first of its kind in Westchester County offering the finest in local fresh prepared food and drinks. Creating a unique concept, Owner and Chef Isi Albanese has designed a beautiful space allowing you to choose among a number of food stations and sit with other patrons to dine. The food emphasizes locally-sourced and artisanal items, with constantly changing menus. Our lesson begins with an appetizer from Rawsome Seafood. It is a how-to on shucking oysters and placing them in the wood-fire oven. They serve oysters, shrimp, and an array of seafood small plates showcasing locally sourced products from Mount Kisco Seafood. Next a lesson on a delicious bok choy salad: sunflower seeds, dried mango, cranberries, walnuts, and crunchy noodles in a red chili vinaigrette from Myong Gourmet, who specializes in farm fresh ingredients with an Asian twist. Chef Isi will teach us to make their black squid ink pasta adorned with shrimp and red chili flakes in a lemon butter sauce, topped with toasted Panko crumbs at his piacci pasta station. Our dessert demonstration will be on crafting skillet bread pudding with whipped cream. They are highly focused on providing a casual, fun and communal experience with an eclectic décor, highlighted by one of a kind items from local artisans. Come see what it is all about!
1 Mon., Mar. 20, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13632

NEW! Roc N Ramen
19 Anderson Street, New Rochelle
914-365-1166, www.rocnramen914.com
Oodles of Noodles! Ramen is bigger than ever and it’s here to stay! A recent Japanese poll named instant noodles as the best Japanese invention of the twentieth century; we’re sure many college students will agree! Owner Wayne Carrington, a retired NYC police officer, always had his foot in the food world. Now a restaurateur, he has developed his own recipes and incorporated these healthy broths, along with noodles and savory elements, for a complete meal in a bowl. Join us as the chef teaches us the makings of gua bao steamed buns (pork belly, cucumber, and butter-lettuce in a steamed soft bun). Next learn how to create tonkotsu ramen (pork bone stock with a clean, full flavor and a creamy texture gained from being cooked for hours on end). His daughter created the now famous dessert, Mia ice cream special (light airy steamed buns, fried and dusted with powdered sugar and served with ice cream), sort of a Japanese zeppoli. Our chef will treat us to a premium Japanese Sopporo beer and a discussion on how the restaurant concepts were developed. Come out and slurp with us!
1 Tues., Mar. 21, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13633

NEW! Dolphin
1 Van Der Donck Street, Yonkers
914-751-8170, www.dolphinrbl.com
Seafood on the Waterfront! This is a unique waterfront seafood restaurant with an eclectic menu featuring many different regional influences. The restaurant has a large outdoor gardenlike seating area overlooking the Palisades and the Hudson River, with a façade reminiscent of a New England coastal restaurant. The chef will show us dishes highlighting seafood starting with crab nachos: tortilla chips topped with lump crabmeat, shredded jack and cheddar, sliced jalapenos, diced tomato, and scallions topped with pico de gallo salsa. He will show us how to make Linguini ala Dolphin utilizing fresh shrimp, clams, scallops, and mussels in a light tomato sauce. Cheese or no cheese on seafood? We’ll find out tonight! Our sweet lesson will be their famous toasted almond cake: with mascarpone and crumbled almonds. Our proprietor will offer a class only special featuring a wine pairing with each course for an additional $9. Join us down by the river!
1 Wed., Mar. 22, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $9). #13634

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., Mar. 23, 5:30-7:30 pm, $15 (+ $22 sampling fee in CASH, payable to instructor). #13635

NEW! 251 LEX
251 Lexington Avenue, Mount Kisco
914-218-8156, www.251LEX.com
Mediterranean Inspired Weekend Lunch: This beautiful restaurant and wine bar offers exquisite plates. Owner and Chef Constantine Kalandranis is a master at combining the freshest farm finds along with spectacular fish and meat to create flavorful menus. Along with General Manager Christopher Creedon, Sommelier Richard Mitchell, and Executive Chef Hichem Habbas, he makes both the food and service shine. Our chef will demonstrate his special technique to make tsatziki with sheep’s milk yogurt, cucumbers, and garlic. He then fills his specially designed plates with mezze, including olives, cheese, almonds, and house made pita. Next learn to make yellowfin tuna tartare with a cucumber-mint vinaigrette, followed by our chef’s specialty: rosemary rubbed, grilled lamb kebabs served with his famous hand cut fries and macerated onions. Our dessert demonstration is a seasonal fruit cobbler with Greek halvah made from sesame paste. This is a fabulous instructor with a lot to offer so don’t delay!
1 Sat., Mar. 25, 12:00 noon-2:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13636

Sunset Cove Restaurant
238 Green Street, Tarrytown
914-366-7889, www.sunsetcove.net
Deconstructed Italian with a Water View! The views of the majestic Hudson, the sparkling lights of the new Tappan Zee Bridge and the soaring Palisades, coupled with the romance of the water, await. Co-owners Gianni Piccolino and Chef Tommy Calandrucci are a winning combination, bringing a unique, mouthwatering twist to every plate served as close to the river as you can get. Our Chef will show us how to deconstruct some iconic Italian dishes. What happens if you take those tastes and rearrange them? He uses components of old favorites and matches them back up in new ways, creating items that are both unique and exciting! Experience the familiar tastes as they ascend to revered status. Tonight’s lineup will include inside-out meatballs, roasted eggplant parmigiana, Nonna’s never-baked lasagna, and turf and surf. Cannoli on a spoon and mason-jar tiramisu will be the sweet treats and the chef will surprise us with a few more! Toast our hosts with a red wine chosen to complement our feast. Always a class favorite with a terrific chef, so join us down by the river!
1 Mon., Mar. 27, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13637

NEW! Madison Kitchen
7 Madison Avenue, Larchmont
914-732-3024, www.mklarchmont.com
Chopped Winner Ice Cream Master! Chef and Owner Nick DiBona appeared on Food Network’s Chopped where the baskets were packed with ingredients you might find on a sophisticated brunch menu, including champagne and caviar. In the end he turned classic brunch items into dessert in the final demanding challenge, winning the competition. This young chef and owner features seasonally driven, locally sourced New American cuisine in his restaurant and has recently revamped his menu to offer over 25 small plates perfect for sharing over a craft cocktail. His latest venture has him producing exciting flavors of Bona Bona ice cream; he’s famous for his rainbow cookie flavor. This talented chef will teach us to make pancetta and Brussel sprouts served with a house made ricotta on a crostini. Our entrée demonstration will be braised rabbit with roasted pears with butternut squash succotash and crispy polenta. He will teach us to make a lovely apple and almond strudel accompanied by Bona Bona ice cream.
1 Tues., Mar. 28, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13638 

NEW! Pax Romana
189 E. Post Road, White Plains
914-437-5791, www.paxromanany.com
Play Dough Hands On: This rustic yet modern restaurant features an Italian menu with authentic home-style cooking. The recipes represent the tastes the owners, Paul Russo and brothers Alfredo and Christian Runco, grew up eating. They are very proud of the family recipes present on the menu, taking most influences from Rome, where the chef, Cristian Petitta, grew up. We begin with a lesson on why they use special flour imported from Italy. We will make pinsa romana Margherita Pizza; they’re the only restaurant on the East Coast to carry this flour. Next we get our hands on the dough to make spaghetti from scratch – rolling, cutting and shaping. Being a pasta house they make everything fresh from scratch daily. The chef will teach us his secrets to the Roman classic, carbonara, prepared the authentic way with egg yolk, guanciale, pecorino cheese, and freshly ground pepper. Learn the secrets to Mama’s tiramisu over a steaming cappuccino.
1 Wed., Mar. 29, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13639

The Briarcliff Manor
Antipasti di Napoli Trattoria & Bar
25 Studio Hill Road, Briarcliff Manor
914-502-0080, www.thebriarcliffmanor.com
Spectacular Views and Flambé Too! The splendor of the Hudson River Valley and a space filled with old world charm and turn of the century architecture make this private mansion wonderful for any catered affair or just a unique dining experience, all served with sweeping views of the Hudson River. The mansion dates back to the early 1900s when the owner of the Fuller Brush Company built it high on the hill. It was also featured in the movie trailer for Gone with the Wind. Proprietor Perry DiNapoli and his staff will demonstrate the makings of mussels fra diavolo bianco (spicy white sauce). Chef Peter Vincent will be in the kitchen preparing our plates. Perry likes it when things are heating up so we’ll watch as he prepares a perfectly pan roasted salmon with a seasonal side. Our presentation for dessert will be a refreshing lemon granita. For the evening, a special wine chosen to complement our meal will be offered at a special cooking class rate.
1  Thurs., Mar. 30, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor, optional wine pairing additional). #13640

April

Chutney Masala Indian Bistro
76 Main Street, Irvington
914-591-5500, www.chutneymasala.com
Weekend Lunch/Kitchen Lesson: In a beautiful space, Chef Navjot shares his vast food knowledge from his native home in Jalandhar Punjab where he studied at the culinary institute. He will teach us his special take on Indian cuisine, including an education on the spices and ingredients used to create the complex flavors that comprise each dish. Learn why this restaurant wins Best of Westchester each year! You will get a chance to hand craft your own vegetable samosa, a pastry filled with delicious spiced vegetables. Our chef will start the lesson with avocado paapdi chaat: semolina crisps, avocado, savory yogurt, diced potato, and chickpeas with tangy chutneys. Next the secret to Chutney’s prawn balchao: spicy tempered shrimp with malt vinegar curry leaves and mustard seeds. A lesson on hyderabadi dum biryanis: a fragrant combination of long grain basmati rice slow-cooked in a special copper vessel with fresh herbs, spices, and vegetables, served with raita: a cucumber yogurt cooler. We will experience a quick lesson on the specialties of nan bread baked fresh in the tandoor. Always fun surprises from a knowledgeable instructor and a very popular class!
1 Sat., Apr. 1, 2:30-4:30 pm, $15 (+ $25 in CASH sampling fee, payable to instructor). #13641

NEW! 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. This restaurant is first class and is known for giving back to the community with many fundraising events. Always excellent service and a special brunch on Sundays. Proprietor John Crabtree treats us to a glass of wine from his famous cellar, paired especially for your meal. Executive Chef Jay Lippin’s expertise and unique style of cooking will lead us to a special learning experience, starting with a red quinoa with grilled radicchio appetizer. Then we will learn the techniques used to make pan-roasted Beaver Kill trout adorned with a spring herb sauce. The chef will introduce us to locally sourced vegetables prepared using a surprise technique. Our sweet treat will be the chef’s secret to CKH Coach Farm goat cheesecake with seasonal fruit. Join us for a very special evening with a fabulous educator!
1 Wed., Apr. 5, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13642

The Horse & Hound Inn
94 Spring Street, South Salem
914-763-3108, www.thehorseandhoundinn.com
Historic Inn with 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. During the twenty years Silvano and Sue Vales have owned the Inn, there have been several sightings of spirits. The husband and wife team will be our hosts, possibly along with some ghosts to keep us in the “spirit!” Sue always starts our night off with an amuse bouche (French for my mouth is always amused) and tonight it will be asparagus and goat cheese napoleon. Our lesson begins in the dining room with chef’s “how to” on filet mignon meatballs on a white bean puree. Our chef will teach us to prep fish and then pan sear cod to perfection accompanied by shaved fennel and red onion citrus compote. Our sweet lesson will be fresh strawberry granita. The proprietor’s treat will be a wine chosen to pair with our beautiful fish dish. Don’t be afraid to sign up! Come help keep the spirits at bay with the chef’s delicious offerings as she is always a favorite instructor. BOO!
1 Thurs., Apr. 6, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13643

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, 5:30-9:00 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! Coffee Labs Roasters
7 Main Street, Tarrytown
914-332-1479, www.coffeelabs.com
Coffee Cupping Anyone? Coffee cupping is like wine tasting but with coffee. Mike Love, Green Buyer, is a retired chef and professional coffee roaster, and Alicia Love is a warm hearted counselor with a passion for helping others. Together they have created Coffee Labs Roasters, which is driven by a passion for the environment, sustainability, and ethically sourced high quality coffee. The business roasts coffee for retail and wholesale distribution. Through direct trade and visiting farms in coffee growing regions, they have formed lasting relationships that ensure a fair price and a high quality product. Join us to learn basic coffee cupping skills, such as aromatics, slurping, and tasting. First we will taste nuts, chocolate, and fruit, including berries and citrus, to discuss their flavor profiles. Then we will use that education to “cup coffee” and discuss flavors. Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue then spitting it out. The coffee taster attempts to measure aspects of the coffee’s taste, specifically the body, sweetness, acidity, flavor, and aftertaste. Since coffee beans embody telltale flavors from the region where they were grown, cuppers may attempt to identify the coffee’s origin. Please note: “tastes” of food only for coffee profile identification. A slurping we will go!
1 Tues., Apr. 18, 7:30-9:30pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13647

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.tridicinorth.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

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
NEW! Pax Romana
189 E. Post Road, White Plains
914-437-5791, www.paxromanany.com
Play Dough Hands on: This restaurant features Italian authentic home-style cooking. The recipes are representative of the tastes the owners, brothers Alfredo and Christian Runco and Paul Russo, grew up eating. Tonight we begin our lesson on pinsa romana margherita pizza. Pax Romana is the only restaurant on the East Coast to use this specialty flour imported from Italy. Next we get our hands on the dough to make gnocchi from scratch – rolling, cutting, and shaping. This establishment being a pasta house, they make everything fresh from scratch daily. The chef will teach us how to use the light shaped dough in their special gnocchi sorrentina. Learn the secrets to filling cannolis enjoyed with an espresso or steaming cappuccino. Don’t delay if you want to come out and play as space is limited!
1 Wed., May 3, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13660

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

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., May 10, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13664

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