A Taste of Westchester
To register please call 914-606-6830 and press option 1
Join us at several of Westchester’s most exciting restaurants for a culinary adventure that will tantalize your taste buds. Each chef will offer a private cooking demonstration, followed by a tasting of the prepared items. Fees include non-alcoholic beverages. New menu items are explored each semester. Menu substitutions may occur when necessary. Demonstrations will begin at the times designated. Sampling fees are payable in CASH only. Call restaurants or visit their websites for directions. No refunds are given for these classes . 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.
NOTE: Unless otherwise noted, each Taste of Westchester class is $18 (+ $25 sampling fee in CASH, payable to instructor).
27 Main Street, Tarrytown
Pasta Demo/Summertime Treats! Down the street from the Tarrytown Music Hall, visit their take out shop Eatarry for some delicious sandwiches and gelato. Owner Henry Cabral shows us some summertime favorites such as yellowfin tuna tartare with avocado. Learn to properly soft-poach eggs served over creamy polenta, chouriço, garlic confit and reggiano. Known for their house made pastas, help make asparagus ravioli and shrimp in a butter sauce. As a pastry chef, Chef makes some of the loveliest desserts in Westchester including a Portuguese specialty-molotoff meringue with summer berry coulis. An informative demonstration with a classically trained restaurateur, always a lovely evening!
1 Tues., Aug. 7, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5946
Sam’s of Gedney Way
50 Gedney Way, White Plains, NY 10605
BBQ Menu! Owners Peter and Karen Herrero invite us to throw away that blue bag of charcoal and enjoy a “Great American BBQ!” Culinary Director Joseph Sasso teaches tips on how to roast a whole suckling pig from start to finish including traditional sides with healthy options utilizing brines, rubs, sauces, and salads. Director of Hospitality David Pellon gives a tutorial on summer beverages such as sangria, and local craft beers. Apply these ideas to your summer parties or have Sam’s cater your next affair. Grab a few friends and make a night of it from the masters in BBQ!
1 Thurs., Aug. 9, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5947
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
Hands-on Knife Skills! Special class treat: shop with a substantial discount on all Zwilling products listed on website! Bernard Janssen, Exec. Chef/Culinary Program Manager, will introduce us to the fundamentals of good knife skills. Learn about knives and how to use them. through an interactive discussion. Practice skills including the circular/rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and using the fish filet knife, along with cleaning and maintaining knives. Not a full meal, but light fare and beverages are served.
1 Mon., Aug. 13, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #5948
72 Westcheter Avenue, Pound Ridge
Glorious Cheese! “Cheese 101” from Gayle Martin and Michael Riahi who met in the wine business and cultivated the cheese store to complement their wines. Specializing in hand crafted cheese from around the world, their shop also melts the best grilled cheese sandwiches in Westchester and they offer jams, organic olive oils, chocolate and artisan crafts curating the best of local and global gourmet. Enjoy a talk about the art of cheese making such as how it is made and cheese affinage (the process of aging), cow vs. sheep vs. goat’s milk, etc. Sample a selection of cheeses accompanied by delicious condiments and wine.
1 Tues., Aug. 14, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #5949
1 Bridge Street, Irvington 914-231-7854, www.michaelpsilakis.com
Weekend/Cookbook! Enjoy a Greek feast from Michelin star chef Michael Psilakis who has appeared on Food Network’s Iron Chef America. Learn from his latest cookbook Live to Eat: Cooking the Mediterranean Way; optional purchase of signed copy for $25 class rate. Chef Michael or his house chef will teach three recipes from his cookbook: crudité and pita chips with Mediterranean salsa; sautéed chicken thighs in sweet and sour salsa; and pasta with sausage and peppers. He will showcase a combination of peppers and onions as an adaptable condiment to top meat or fish, as the base of a quick sauce, or as a healthy dip.
1 Sat., Aug. 25, 2:00-4:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor; optional signed cookbook additional $25). #5944
171 E. Post Road, White Plains
Play Dough/Hands on! Tonight we begin our lesson on Margherita pizza. Try your hand making gnocchi from scratch (rolling, cutting and shaping). Chef will teach us how to use the light and airy dough to create their special potato gnocchi. Learn the secret to filling a cannoli, enjoyed with an espresso or steaming cappuccino. Grab a friend and come out to play!
1 Wed., Aug. 27, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor).
La Catena Italian Restaurant
871 Saw Mill River Road, Ardsley
Flames! Chef Emilio, a wonderful host and teacher, will fill our senses with some of his classic Italian dishes starting with melanzane di rollatini (eggplant rolled, stuffed with ricotta, melted mozzarella) and marinara sauce. Get your cameras ready for a tableside show of pappardelle a la Chef Emilio (fresh pasta, three types of mushrooms, and cognac) set on fire in a hollowed wheel of imported Parmigiano-Reggiano. Next is chicken silvia (asparagus mozzarella, shiitake mushroom with saffron risotto) and asparagus au gratin. Enjoy bread pudding and coffee for dessert. Attendees love the show as this chef is on fire!
1 Mon., Sept. 17, 5:30-7:30 pm. #83559
Inkas Seafood Grill
465 Main Street, Armonk
Welcome to Peru! This restaurant family, The Rosados, boasts their experience and native knowledge of the Incan cuisine. Chef Miguel will enlighten us with the finest peruvian courses to enrich our food education. Their mixologist will share the makings of a classic pisco sour. Learn the secrets to making a spectacular appetizer of ceviche de pescado (diced white fish, Peruvian chili pepper, red onions, cilantro, and causa rellena) with soft mashed potatoes infused with lime and Peruvian yellow pepper. A classic Peruvian dish of lomo saltado (stir fried beef tenderloin, onions, tomatoes, soy sauce) and french fries with white rice will be the entrée lesson. Discover the secret to lucuma cheesecake to end our tour of Peru.
1 Tues., Sept. 18, 5:30-7:30 pm. #83560
Hilltop Hanover Farm
1271 Hanover Street, Yorktown Heights
914-962-2368, www.hilltophanoverfarm.org and www.spincechronicles.com
Hands-on Picking/Prepping! Seasonal produce offers us many options for spontaneity and spicing! Select produce to put together a seasonally inspired meal from blogger and chef Rinku Bhattacharya specialties from her cookbooks. Talk about basics of practical seasonings and how to mesh seasonal offerings with spices as you prepare a sampling of modern Indian dishes. Baigan bhartha (smoky fire roasted eggplant, channa saag-creamed spinach with chickpeas) and lamb curry with freshly picked vegetables and basmati rice with cardamoms and bay leaves. Signed copies of Rinku’s cookbooks will be available at a special buy one get one free pricing, $35 for both. BYOB if you choose. Discount on farm purchases to bring home.
1 Sat., Sept. 22, 11:00 am-1:30 pm. #83561
Coffee Labs Roasters
7 Main Street, Tarrytown
Caw’fee! The Loves are driven by a passion for the environment, sustainability, and ethically sourced quality coffee. Lead barista Jefferson and professional roaster Doug Wray will teach us basic coffee cupping skills; aromatics, slurping, and tasting. Sample nuts, chocolate, and fruit, including berries and citrus, and “cup coffee” to discuss the flavors. Learn the practice of observing the tastes and aromas of brewed coffee by deeply sniffing the coffee, and loudly slurping to spread it to the back of the tongue, then spit it out to explore mouth-feel, sweetness, acidity, flavor, and aftertaste. Beans embody telltale flavors from the growing region therefore; cuppers can attempt to identify the origin. Tastes of food included only for coffee profile identification. Enjoy a sample of freshly roasted beans to take home…a slurping we will go!
1 Tues., Sept. 25, 7:00-9:00 pm (+ $20 sampling fee in CASH, payable to instructor). #83562
The Winery at St. George
1715 E. Main Street, Mohegan Lake
The Winery is housed in a 107-year-old stone church, has been transformed into one of the most sought-after, unique venues in the Tri-State area, and is listed on the national register of historic places. Tonight, we will be privy to this most spectacular space to learn about wine and tapas. Join us for a truly unique tasting experience with certified sommelier Susan Ellis and executive chef Cisco. Susan will guide your palate through a 5-course tapas and wine pairing selection. With a locally sourced mentality, chef Cisco will create unique, seasonally inspired plates.
1 Thurs., Sept. 27, 6:00-8:00 pm. #83563
Hilltop Hanover Farm
1271 Hanover Street, Yorktown Heights
914-962-2368, www.hilltophanoverfarm.org and www.bellacucinamaria.com
Saving Summer Hands-on! September may mark the end of summer but there are still gorgeous vegetables being harvested. Join Chef Maria Reina, of Bella Cucina Maria, at the farm. Using just-harvested ingredients, we will make Mediterranean-inspired stuffed collard with lentils, rice and cherries, and spiced tahini sauce; grilled eggplant rollatini filled with homemade ricotta and braised with late summer tomatoes; and a tender rabe greens pesto with hand rolled pasta. A graduate of the ICC in NYC and ALMA in Italy. Maria is a personal chef and caterer with a focus on seasonal ingredients to create simple, delicious dishes. Former Lohudfood blogger “Seasonal Chef”, she now has her own blog: bellacucinamaria.wordpress.com. BYOB if
you choose! Discount on farm purchases to
1 Sat., Sept. 29, 11:00 am-1:30 pm. #83564
788 Commerce Street, Thornwood
Rice is Nice! The namesake is a traditional Northern Italian dish made by slowly simmering arborio rice, adding liquid at varying intervals, to achieve a creamy texture. Our host Kevin Oliveros, along with Chef Rutilio Dias, will take us on a delicious Italian tour. Begin with a demonstration on, you guessed it, risotto perfected wild mushroom with marsala wine. Then learn how to make a “mean” meat lasagna that is easy to replicate at home. A classic cheesecake demo will be sure to please. Come try this terrific restaurant.
1 Mon., Oct. 1, 6:00-8:00 pm. #83565
DeCicco & Sons
17 Maple Avenue, Armonk
(Demo Kitchen-2nd floor)
Oktoberfest! A family owned and operated specialty grocery store offering an upstairs bar serving local beers and wine, a bocce court and a demonstration kitchen. Chef Steve will teach the techniques used to make some of their catering specialties along with printed recipes and a chance to help prep. Travel to Germany for some ethnic fare, such as grilled bratwurst on a pretzel bun with mustard beer sauce, crispy fried chicken schnitzel with sauerkraut, and German-style potato salad. Brendon O’Brien, their in-house craft beer and bar manager, will guide us in pairing three different beers with our courses. The bakery provides a special dessert and coffee. Arrive early or stay late to shop the beautifully stocked aisles!
1 Tues., Oct. 2, 5:30-7:30 pm. #83566
The Armonk House
111 Bedford Road, Armonk
Fun spot! Owner Connie Petrovich and chef Manny Henry use locally sourced ingredients and are very conscious of the “footprint” they leave behind. Learn to properly prepare brussels sprouts like a pro so even your pickiest eaters will love them (shitake mushrooms, toasted walnuts and a truffle honey drizzle). Chef teaches us to create a light yet filling; garlic cream sauce with shrimp and a “no bake” apple crumble for dessert. This hot spot features music on most weekends!
1 Wed., Oct. 3, 6:00-8:00 pm (+ $20 sampling fee in CASH, payable to instructor). #83567
50 Maple Street Croton-on-Hudson
Make Your, Cake Eat it Too! Executive pastry chef and owner Samantha Benjamin hosts a hands-on cake-decorating lesson in her dessert studio. Recently named as a Food Network Featured Chef, look for her at food festivals. She will show us the basics of making and decorating the perfect layer cake, giving step-by-step instructions. Decorate a cake using edible ingredients that you can find in a store or easily make on your own. Cakes become decadent and dramatic works of art with every piece being edible! Oreos, chocolate chip cookies, candy; cake pops are just the start. Dress up these naked cakes with your favorite delicious desserts. Sample tasty treats and BYOB. Each attendee will go home with a completed layer cake that can be repeated at home. This is going to be fun, so grab a friend and come out to play!
1 Thur., Oct. 4, 6:30-8:30 pm. #83568
273 Halstead Avenue, Harrison
Mediterranean Inspired! This lovely restaurant and wine bar offers exquisite plates. Owner and chef Constantine Kalandranis is a master at combining the freshest farm finds and is now the owner of several locations. Our chef will tell us how he began cooking by teaching us to make Greek oysters Rockefeller with a tzatziki crema, and shrimp saganaki with tomato, olives, and feta cheese. 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 to make a “diner style” gyro with Hemlock Hill Farm chicken. Dessert is a “how to” on galaktaboureko (filo wrapped vanilla custard) with roasted peaches. Our chef treats us to a lesson on a summertime special drink. This chef is a fabulous instructor with a lot to offer so do not delay!
1 Tues., Oct. 9, 5:30-7:30 pm. #83569
578 Anderson Hill Road, Purchase
Freakin’ Fanelli! Italian cooking is in Giuseppe Fanelli’s blood, his family hails from Puglia where they produce olive oil in their own grove. This chef has worked at several of NYC’s most renowned Italian restaurants, from Felidia’s to Rao’s, and knows how to get the job done. He has been featured on numerous popular television shows, including “Man Finds Food,” “Kitchen Casino,” and as the champion on The Food Network’s culinary competition “Chopped.” He will educate us on some of his special dishes with a lesson on poached pears with cabernet and hand rolled gnocchi with oxtail ragu. Our chef is known for his way with fish so we will learn to filet local bass with pantelleria Sicilian capers, lemon, and seasonal vegetables. A sweet offering from our talented chef will be a seasonal panna cotta.
1 Wed., Oct. 10, 6:00-8:00 pm. #83570
Sign of the Whale
6 Harbor Point Road, Stamford, CT
Interactive with Rooftop Bar! An American gastro pub with a vibrant nightlife including Stamford’s only rooftop bar located in beautiful Harbor Point has some of the best water views around. This community hosts a marina, boardwalk, park and many shops. They are known for the whale burger-voted best burger in Stamford! Event manager Gabby has created a fun and interactive evening starting with a mixology session to perfect your own margarita. Executive chef Walter Estrada will have us make our own agrodolce (sweet sour) BBQ chicken spring rolls appetizer with white cheddar and crème fraiche. Then an instructional session on a perfectly seared crisp skin Atlantic salmon with marble potatoes, grilled asparagus, lemon, and a Kalamata olive oil drizzle. Each attendee will make their own dessert of butterscotch apple-caramel bread pudding with golden raisins served with vanilla gelato. Great hot spot, day or night, so join us for a beautiful night near the water!
1 Thurs., Oct. 11, 6:00-8:00 pm. #83571
Locali Pizza Bar & Kitchen
32c Forest Street, New Cannan, CT
Game On! Lovely New Cannan has many shops and restaurants to explore but this hot spot is truly amazing. Known for its light yet crisp pizza, this restaurant is part of the Village Social and Pubstreet family. Chef William Eschner creates beautiful plates by incorporating surprising ingredients to make cohesive and delicious offerings. Tonight he will teach our class about game to be utilized in several dishes starting with grilled quail on field greens with a local “funny honey” (born on Chevy Chase’s property) balsamic dressing. Next, learn to perfectly cook bison sirloin over whipped celeriac with a huckleberry demi glaze. Our dessert will use farm fresh eggs for a sugar foam zabaglione with a sesame brittle. This is a class not to miss! They will be opening a second location in the Mt. Kisco train station soon.
1 Mon., Oct. 15, 5:30-7:30 pm. #83572
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
Hands-on Cooking! Known for German knives, the U.S. headquarters has a spectacular state of the art test kitchen. Executive chef/culinary program manager, Bernard Janssen, enlightens us on their products and teaches how to prepare a sit down meal by learning knife skills and cooking techniques. An extensive interactive lesson utilizing many different STAUB pots starting with a beautiful seafood risotto and steam grill asparagus with mascarpone dill sauce. Learn to grill chicken thighs with creamy mushrooms and tarragon. Lesson on making a classic pear tarte tatin with vanilla ice cream. Limited space and special class treat: a substantial discount on all Zwilling products (check website). Longer class due to interactive cooking, wear comfortable shoes!
1 Tues., Oct. 16, 5:30-9:30 pm. #83573
185 Summerfield Street, Scarsdale
Italian with a Twist! Making people happy through food, Frank Valenti, Michael Mondrone and chef Salvatore Cucullo have partnered up to create a never before seen atmosphere where Italian comfort food, music, wine and spirits come together for a distinguished and unforgettable social experience. Our chef will show us how to start with a classic Caesar salad, light and refreshing. Next, get ready to learn to make an original: calamari tacos (soft corn tortilla, fennel and onion slaw). Make everyone’s favorite, light yet crispy zeppoles with different dipping sauces. Come out and get social!
1 Wed., Oct. 17, 6:00-8:00 pm. #83574
The Horse & Hound Inn
94 Spring Street, South Salem
Historic Inn – Ghosts? During the twenty years the Vales have owned the Inn, there have been several sightings of spirits, including during our classes. Husband and wife team Silvano and Sue will be our hosts, possibly along with some friends to keep us in the spirit! Our generous proprietors always start our night with an amuse bouche (French for “my mouth is always amused”) and tonight’s is a fried oyster and old bay aioli. We will learn to make phyllo wrapped baked brie and apple-cranberry chutney. Chef Clinton Bartow will teach the “trick” to breaking down a pork loin three ways. Enjoy instruction on a French cut chop with calvados and apples. Sues’ South Salem grown white peaches foster over vanilla bean ice cream will send us off on a sweet high. Delightfully, we are “treated” to a specific wine chosen to pair with our meal. Do not be afraid to sign up, as this is a terrific demonstration! Come help keep the spirits
1 Thurs., Oct. 18, 6:00-8:00 pm. #83575
Chutney Masala Indian Bistro
76 Main Street, Irvington
Lunch Open Kitchen Demo! Chef Navjot shares his vast food knowledge from his native home in Jalandhar Punjab. As we sit in his open kitchen, enjoy an education on spices used to create the complex flavors that comprise each dish. Learn why this restaurant wins Best of Westchester each year. Make your own potato samosa (pastry filled with delicious spiced potato and vegetables). Next up, cauliflower and cashew rice. Then a lesson on the makings of everyone’s favorites, tandoori masala chicken and coconut infused shrimp. Finally, a hot demo on nan bread baked fresh in the tandoor with goat cheese. Always fun surprises from a knowledgeable instructor and a very popular class!
1 Sat., Oct. 20, 11:30 am-1:30 pm. #83576
Amore Cucina & Bar
921 Hope Street, Stamford, CT
6-Time World Pizza Champion! Bruno DiFabio has been called a “pizza geek”, and “the fastest pizza maker in the world”, but ultimately he is a leading pizza authority focusing on the scientific principles of dough making, theory, and the history of pizza. Having appeared many times on The Food Network, tonight he will show us his famous pizza romana, a square pie that uses the “poolish” dough method of a 72-hour fermentation process and is cooked in a gas-fired brick floor oven. As the owner of ten successful pizzerias across the country and the winner of many international competitions, his level of experience is unmatched. Learn the secret of their famous fried lasagna ball (sugo, bolognese, Liuzzi ricotta, shaved parmigiano reggiano). Next a lesson on spicy shrimp scampi (lemon, butter, garlic, white wine, calabrian pepper puree) over spaghetti. End with a “killer” tiramisu. Parking on premises.
1 Mon., Oct. 22, 6:00-8:00 pm. #83577
11 Station Plaza, Dobbs Ferry
Choo-Choo Water Views! A restored landmark at the DF train station just a stone’s throw from the Hudson, this spot serves early morning to late night- featuring live music. Enjoy seasonal outdoor seating and the spectacular view! Chef Joe Bologna will demonstrate how to make braised chicken agrodolce (Italian sweet and sour) with complementary sides: roasted le rouge potatoes and organic haricot vert. Our sweet treat is a demo on house-made cranberry orange biscotti. Known for seasonal cocktails, their mixologist will instruct us on a signature beverage. Accessible by railroad-take a stroll before or after class along DF Riverfront Park. See you down by the river!
1 Tues., Oct.23, 6:00-8:00 pm. #83578
1 Van Der Donck Street, Yonkers
Surf and Turf Waterfront! Jimmy Rugova’s unique waterfront restaurant was recently voted as the most interesting bar in Westchester. The restaurant has a large outdoor garden-like seating area overlooking the Palisades and Hudson River, including a mini beach. Chef Jason Perez teaches us to create tomato braised short rib with frizzled shallots, on roasted garlic celery root puree, with a sage demi glaze. Our lesson continues with jumbo tiger shrimp Étouffée (spicy creole sauce and rice pilaf) and a fall favorite: easy to make at home, apple cranberry crisp a la mode. A class special featuring a wine pairing with each course for an additional $9. Valet parking validated.
1 Wed., Oct. 24, 5:30-7:30 pm (+ optional wine pairing, additional $9). #83579
83 Westchester Avenue, Pound Ridge
Interactive Wonderful Setting! Born in France, Chef Jehan deNoüe is their resident chef, managing the company’s continuing education program, including cooking classes, manufacturer demonstrations, and personal and in-home instruction. Learn tips for preparing a fabulous meal all the while toasting us with wine. Surrounded by high tech and modern appliances, Chef explains the nuances of induction and steam oven cooking. Let’s get back to roots as we learn to make celeriac and parsnip soup without cream, roasted garlic and herb chicken turnips and carrots and a lesson on a holiday favorite sweet potato pie. Do not miss this class, as it is always a favorite!
1 Thurs., Oct. 25, 6:00-8:00 pm. #83580
542 North Avenue, New Rochelle
Up Close Demo! Chef Alan Cohen will fill your plate and minds with his knowledge of simple food made from great ingredients. Voted “Best NY Burger”, this local hot spot continues to serve up some super creative and delicious food. Learn the art of a simple fall salad; roasted beets, pears mixed with greens, goat cheese, and a hot bacon dressing. Learn the technique to make luscious chicken Francese “old school” with brown butter to add richness as a perfect pairing to the tartness of the lemons. Learn how to make an easy apple cobbler served with the world’s best ice cream from Gifford’s. Always full of surprises, he shares tastes of whatever special he is making that day. Check out their endless menu and their “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 your favorite!
1 Tues., Oct. 30, 5:30-7:30 pm. #83581
Yonkers Brewing Co.
92 Main Street, Yonkers
Craft Beer/Food Pairing! Located in the vibrant downtown, Yonkers Brewing Company creates a brewery environment and culture where people come together as a community. Creating quality-handcrafted beer with character may be their business but food is no afterthought. With a mix of beers made in house and high-end pub fare, YBC pairs amazing beer with delicious food to tickle those senses. From IPAs to sours to stouts, we start with a tour of the brewery “where the magic happens” and we will receive insider information about brewing craft beers. End with tips on beer and food pairing by enjoying a flight of their specialty beers and some creative bites. 1 Thurs., Nov. 1, 6:30-8:30 pm. #83582
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
Weekend/Hands-on Knife Skills! Interactive/discussion just in time for the holidays a lesson on “What makes a great knife and how to use it?” For a special class treat, shop with a substantial discount on all Zwilling products listed on website. Bernard Janssen, executive chef/culinary program manager, introduces us to knife skills fundamentals such as circular/rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and fish filet knife, along with cleaning and maintaining knives. Not a full meal, but light fare and beverages will be served.
1 Sat., Nov. 3, 11:00 am-1:00 pm (+ $20 sampling fee in CASH, payable to instructor). #83583
17 Maple Avenue, Armonk
Polenta Show! Chef Christian Petroni, 2010’s Chopped winner and now a judge on The Food Network’s show, along with proprietors John Nealon and Rob Krauss are three young men who have hit on something great. Their combined knowledge of Italian fare with a twist and unbeatable “front of the house” personal service make for a winning combination. Chef will wow you with his tasty combinations inspired by his Arthur Avenue upbringing. Demo begins with traditional fried meatballs and famous red sauce. Well known for their inventive pizzas crisped in wood-fired ovens, learn the secrets to the restaurant’s most popular pie, tenderoni (spicy sopressata, mozzarella, and chili oil with a honey drizzle). The polenta table will surprise you (braciole, veggies, chicken, tomato sauce, and fresh torn basil- must be experienced to describe). The chef will perform magic on seasonal vegetables cooked in the oven. For dessert, learn the art of making affogato with fiore de latte gelato, candied hazelnuts, drowned with a hot shot of espresso. The proprietors are entertaining but what they bring to the table will really make you sing.
1 Mon., Nov. 5, 5:30-7:30 pm. #83584
Brothers Fish & Chips
172 North Highland Avenue, Ossining
Eat Fish. Live Longer! The brothers are one big family of chefs that have realized their dream by owning a seafood restaurant. Starting out as takeout only, the restaurant has now doubled in space by becoming dine-in too. We start our demonstration with tipsy mussels (garlic, white wine, and butter) served with toast points. Next, a lesson on their famous “crabby cakes” over salad with mango salsa. As a special treat, a demo on bread pudding done “their way”.
1 Tues., Nov. 6, 5:30-7:30 pm. #83585
Siegel Bros. Marketplace-Wine & Spirits Shop
39 S. Moger Avenue, Mount Kisco, 914-864-0690, www.siegelbrosmarketplace.com
Wine/Food Pairing! An old school food market concept for how people are eating today. Butcher, fish and cheese monger, Chef Jennifer Mendez incorporates seasonal ingredients into her prepared carry out foods. Begin at the marketplace for a lesson on a delicious Thanksgiving soup, then cross the alley to tour the wine shop for a pairing of wines with an assembly tutorial on charcuterie board in time for the holidays. Proof is in the palate as we taste cheeses, meats, and some special ingredients to experience various wine combinations and to learn the science behind what causes it to clash versus marry with certain foods. A mini lesson on the chef’s special linzer tarts to conclude.
1 Wed., Nov. 7, 6:30-8:30 pm. #83586
26 Mill Road, Eastchester
Hands-on Fruit! Fresh fruit bouquets make any occasion special. Marco Ascolillo, culinary instructor and a graduate of Johnson & Wales University is the owner of Edible Arrangements of Eastchester since 2006. Learn the tricks of the trade in creating an edible fruit centerpiece and the art of gourmet chocolate dipped fruit. Everyone will make and go home with an arrangement and become a fresh fruit fanatic! They also have fresh fruit treats to go: fruit salads, parfaits, and many other delicious fresh fruit snacks! BYOB if you wish!
1 Thurs., Nov. 8, 6:00-8:00 pm. #83587
Cabbage Hill Farm and Foundation
115 Crow Hill Road, Mt. Kisco
LUNCH at Peter Pratt’s Inn, 673 Croton Heights Road, Yorktown Heights
The Farmer and the Chef! Truly farm to table with this dual location class. First to the farm with Brian and Eileen to see where our ingredients originate, then a lunch created from our “finds” with the fabulous Chef Jon Pratt, only 10 minutes away. The farm is non-profit dedicated to the preservation of historic farm animals and promote sustainable agriculture and aquaponics. No chemicals, hormone, or antibiotics are used in their raising of Devon cattle, pasture-raised lamb, old-fashioned breeds of pigs, and heritage poultry as well as Shetland geese and ducks who graze on conservation land and organic grains. We will embark on a first-hand tour of their aquaponics used to produce greens and fish. Drive to Peter Pratt’s Inn and watch our chef demo utilizing our farm finds. Begin with a Tuscan heirloom bean soup with smoked ham. Next, a salad with beans and greens from the farm. A pork or beef dish with luscious sides from the farm herd and produce and Jon’s famous local honey topped corn bread. In addition, to send, a sweet treat dessert and a special wine for us to enjoy. Please wear appropriate outerwear for visiting the farm and note the extended time.
1 Sat., Nov. 10, 11:00 am-2:30 pm (+ $30 sampling fee in CASH, payable to instructor). #83588
Southern Table Kitchen & Bar
39 Marble Ave, Pleasantville
2 Dates/Southern Hospitality! Owner Michael Ferrara has added another hot spot in Pleasantville with this sister to Wood & Fire located just down the road. This unique family-owned restaurant boasts an open kitchen with Southern fare. In addition to fried chicken, and pork-belly-topped grits, expect some local favorites. Chef will teach us to make their famous grilled brie stuffed pretzel served with fig jam, micro arugula, and house made flaky biscuits. What began as a southern staple is now a must have in the north- chef will teach us the secret to chicken and waffles adorned with maple syrup honey butter. Watch him make blackened salmon with cucumber cool ranch, julienne vegetables, toasted pumpkin seeds, and crispy potatoes. A surprise southern themed dessert will be our sweet ending to this most hospitable evening. Choose one of two dates. 5:30-7:30 pm.
Sec. A: Tues., Nov. 13. #83589
Sec. B: Wed., Nov. 14. #83590
Corner of Routes 100 & 139, Katonah (Somers)
Classic Italian with a Twist! Specializing in authentic Southern Italian cuisine and hospitality, owners Antonio and Alfredo Abbate, two brothers raised by a family of restaurateurs and wine makers on Capri, introduced their culinary talents locally in 1987. All pasta is made on the premises or at their pasta store located in the heart of Katonah. Chef Messina will teach us the art of making three-ingredient roman cacio e pepe. Watch the chef instruct us on the makings of caponata siciliana (eggplant as an antipasti). Learn to prep lamb for roasting. The restaurant prides itself on its homemade desserts and will demonstrate how to make classic biscotti with Italian coffee. A local favorite for many years providing warm hospitality and delicious fare!
1 Thurs., Nov. 15, 5:30-7:30 pm. #83591
The Tavern at Croton Landing
41 North Riverside Avenue, Croton-on-Hudson
Cozy Tavern! Every day you can find the Tavern’s delicious Best of Westchester winning lobster roll on the menu-a fresh, dressed-down lobster roll exploding with flavor, and we will get a taste to get us started. This hot spot is known for its cocktails, pub food and seafood specials and Chef Ralph Croteau will teach us to make pan seared jumbo shrimp with a classic beurre blanc and frisee mignonette. Learn the secrets to San Franciscan cioppino, a.k.a. Tavern seafood light broth stew, and easy to make fried green apple crullers a la mode for a sweet treat. Always a favorite, so join us in a cozy spot with a great instructor!
1 Mon., Nov. 19, 5:30-7:30 pm. #83592
77 Knollwood Road, White Plains (Greenburgh)
Spices of India! Much of the complex flavors used in this restaurant’s cuisine come from fragrant aromatic spices like cardamom, coriander, and cumin. They serve a daily buffet of many traditional dishes. Owner Jagdish Mitter, our most gracious host, shares a few surprise dishes along with a demonstration on samosa chat (chana masala in a sweet, mint chutney with yogurt) and lamb saliboti (dried apricots and straw potatoes). Then malai kofta (cottage cheese, potato, cashew croquette balls in a cashew cream sauce). Nan, a soft Indian bread made in a tandoor oven, will be demonstrated. And enjoy Jalebi (deep-fried dough forming circular shapes), soaked in syrup for dessert. Come share a taste of India!
1 Tues., Nov. 20, 6:00-8:00 pm. #83593
27 Main Street, Tarrytown
Pasta Demo! Down the street from the Tarrytown Music Hall. Owner Henry Cabral shows us some fall favorites. Learn to properly braise pork cheeks and puree cauliflower. Known for their house-made pastas, help make butternut squash capellaci in a brown butter sage sauce. As a pastry chef, Henry makes some of the loveliest desserts in Westchester, including tonight’s lesson on a decadent pecan pie. An informative demonstration with a classically trained restaurateur, always a lovely evening!
1 Tues., Nov. 27, 5:30-7:30 pm. #83594
Clock Tower Grill
512 Clock Tower Drive, Brewster
Smokin’ Gun! Now the proud owners of a farm supporting the restaurant’s growing needs, our most talented Chef Rich Parente will teach us to use his favorite gadget to easily create “smoke” flavor. We will try a local beer while learning to make butternut squash raviolis adorned with smoked pecans and brown butter and crisp sage sauce. Taste a pounded “bone in chop” pork schnitzel with herb spätzle and braised cabbage for a fall-inspired entree. Get an education on bourbon toffee served over vanilla cake with pecans. Come see this creative chef in action! Always expect the unexpected at CTG!
1 Wed., Nov. 28, 6:00-8:00 pm. #83595
New Location! Roc N Ramen
251 North Avenue, New Rochelle
Oodles of Noodles! Owner Wayne Carrington, a retired NYC police officer, has developed his own recipes and incorporated these healthy broths and savory elements, for a complete meal in a bowl. Learn to make two types of steamed buns: tofu, cucumber, and butter lettuce; and juicy gua bao pork; both wrapped in a scrumptious steamed soft bun. Sweet and spicy tonkotsu ramen (pork bone stock with a creamy texture gained from being cooked for hours on end), boneyard rib tips, scallions, eggs, carrots, bamboo shoots, and bok choy. Enjoy an exciting new dessert: Thai ice cream rolls from the quick freeze super machine. Watch Wayne make “adult” ice cream from fresh ingredients along with a kick using Baileys and Honey Jack Daniels. For the kid in you he adds Oreos- a must try! Share premium Japanese Sapporo beer and a discussion on how the restaurant concept was developed. A favorite class-come slurp with us!
1 Thur., Nov. 29, 5:30-7:30 pm (+ $20 sampling fee in CASH, payable to instructor). #83596
Sunset Cove Restaurant
238 Green Street, Tarrytown
Pasta Participation – Water View! The views of the majestic Hudson, the sparkling lights of the new Cuomo (Tappan Zee) Bridge, and the soaring Palisades await with Co-owners Gianni Piccolino and Chef Tommy Calandrucci. Tonight, we help to make handcrafted pastas: orecchiette, cavatelli, and gnocchi (ricotta and potato), ravioli with quick sauces including arugula and pumpkin seed pesto, cacio e peppe, pomodoro, and carbonara. Learn the difference between Roman stracciatella soup and stratcciatella cheese. If you still have room, end with a Mason-jar tiramisu. This chef is always full of surprises! Toast our chef with a red wine chosen to complement our feast. Always a class favorite with an energetic and talented chef who prepares our meal in
1 Mon., Dec. 3, 5:30-7:30 pm. #83597
The 808 Bistro
808 Scarsdale Avenue, Scarsdale
Neighborhood Restaurant-Downtown Feel! Chef Owner Salvatore Cucullo Jr. has spent his entire life in the restaurant world. His hands on experience and training at the CIA coupled with his family background-rooted in Italian cuisine made for a perfect recipe. The constantly changing menu, built on an Italian foundation, features homemade offerings with a loving homage to Nana’s recipes. Our chef will have us create a chopped iceberg salad with gorgonzola, tomatoes, onions, and zinfandel vinaigrette. Next, learn the secrets to perfectly grilled salmon and corn and quinoa succotash with a mustard sauce. A quick lesson on a berry napoleon will send us off on a sweet note. Come explore what this talented chef has to offer.
1 Tues., Dec. 4, 6:00-8:00 pm. #83598
Peter Pratt’s Inn
673 Croton Heights Road, Yorktown Heights
Quack Quack! 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. Jon always treats us to a wine pairing specially selected for the evening. Anyone who knows this chef also is aware of his love of all things duck and he will show us how to incorporate this spectacular protein into each course. Start toasting our chef while enjoying an all duck learning experience starting with Peking duck dumplings using rice paper and an interesting riff on Buffalo wings using duck. Next, our chef teaches us how to perfectly sear duck breast to incorporate into a Thai inspired light crepe. End with a duck egg crème brûlée. Come dine with us for an evening of play, food and wine! This instructor is a class favorite and always “quacks” us up! Very popular, so grab a friend and reserve your spot early.
1 Wed., Dec. 5, 6:00-8:00 pm (+ $30 sampling fee in CASH, payable to instructor). #83599
Ben’s of Scarsdale
Kosher Foods and Catering, 718 Central Park Avenue, Scarsdale
914-468-BENS (2367), www.BensDeli.net
Chanukah Kosher Deli Favorites! Enter any Ben’s and be greeted by the delicious aroma of an old world delicatessen. Owner Ronald Dragoon is committed to preserving the traditional cuisine of his Eastern European heritage in a modern Kosher restaurant. Chef Jose Cyalis and his team will teach us about some traditional Chanukah favorites starting with potato pancakes-soft inside, with a crispy exterior- and stuffed fried Kreplach (Jewish wontons) served with a sweet and sour sauce. Create Mediterranean-style lemon dressing for Israeli chopped salad. Ben’s corned beef incorporates a two week process to prepare. Learn the technique to make Ben’s pastrami and enjoy their beef-strami burger slider with crunchy garlicky pickles. The desserts are made out of house to adhere to dietary restrictions but we will try some assorted cookies and rugelach, Jewish pastries of Ashkenazic origin. It all culminates with a tour of their immaculate kitchens. Join us for an evening of tradition and fun!
1 Thurs., Dec. 6, 5:30-7:30 pm. (+ $20 sampling fee in CASH, payable to instructor). #83600