A Taste of Westchester
To register please call 914-606-6830 and press option 1
Join us at several of Westchester’s most exciting restaurants for a culinary adventure that will tantalize your taste buds. Each chef will offer a private cooking demonstration, followed by a tasting of the prepared items. Fees include non-alcoholic beverages. New menu items are explored each semester. Menu substitutions may occur when necessary. Demonstrations will begin at the times designated. Sampling fees are payable in CASH only. Call restaurants or visit their websites for directions. No refunds are given for these classes but please call the college if you cannot attend to advise the restaurant. A one-time per semester registration fee of $3.25 will be added to the final tuition calculation. CE-REST 2000 is the class number for all Taste of Westchester classes.
Must be 21 years of age to attend.
If registering and paying for yourself and/or others, you are required to provide complete registration information (name, address, date of birth, phone, and email) for all registrants at the time of registration.
The 808 Bistro
808 Scarsdale Avenue, Scarsdale
Neighborhood Restaurant-Downtown Feel! Chef/owner Salvatore Cucullo Jr. has spent his entire life in the restaurant world. His hands on experience and training at the CIA coupled with his family background rooted in Italian cuisine make for a perfect recipe. The constantly changing menu, built with an Italian foundation, features homemade offerings with a loving homage to Nana’s recipes. Our chef will have us create a baby spinach, roast parsnips, toasted pistachios, goat cheese, and strawberry vinaigrette. Next, the secrets to perfectly grilled asparagus and crabmeat stuffed salmon. A quick lesson on a mascarpone gelato affogato with toasted pistachios will send us off on a sweet note.
1 Tues., Apr. 2, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13222
NEW Location! Roc N Ramen
251 North Avenue, New Rochelle
Oodles of Noodles! Owner Wayne Carrington, a retired NYC police officer, has developed his own recipes and incorporated these healthy broths and savory elements for a complete meal in a bowl. Learn to make two types of steamed buns: tofu, cucumber, and butter lettuce, and juicy gua bao pork. Learn the secret used to make karaage (Japanese fried chicken), served with crisp kale and lemon wrapped in a scrumptious steamed soft bun. Find out about rice bowls and try chashu-don (braised pork belly and fried egg over jasmine rice topped with sweet soy sauce, pickled ginger, scallions, edible flower, sesame seeds, and fried onions). Learn about sweet and spicy tonkotsu ramen (pork bone stock, boneyard rib tips, scallions, eggs, carrots, bamboo shoots, and bok choy). For an exciting dessert, try the mia special fried bun and ice cream. Watch Wayne make “adult” ice cream from fresh ingredients with a kick by using Baileys and Honey Jack Daniels.
1 Thurs., Apr. 4, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13224
788 Commerce Street, Thornwood
Rice is Nice! The namesake is a traditional Northern Italian dish made by slowly simmering Arborio rice and adding liquid at varying intervals to achieve a creamy texture. Our host Kevin Oliveros, along with chef Rutilio Dias, will take us on an informative tour exploring the preparation of the restaurant’s namesake. Begin with a demonstration on everyone’s favorite arancini. Next, discover the secret to perfectly prepare pork ragu and wild mushroom risotto. The end of the meal treat is a lesson on risotto pudding.
1 Mon., Apr. 8, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13225
Clock Tower Grill
512 Clock Tower Drive, Brewster
Funny Bone! Now the proud owner of a farm supporting the restaurant’s growing needs, our most talented chef, Rich Parente, will teach us to explore food in a fun and different way. We will try a local beer while learning to make his now famous steamed buns with sweet soy braised pork belly with green apple kimchi. Learn an Italian dish of fregola (toasted pasta) with clams, garlic, and white wine. Enjoy a childhood favorite, the funny bone swiss roll with peanut butter and chocolate.
1 Tues., Apr. 9, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13226
Peter Pratt’s Inn
673 Croton Heights Road, Yorktown Heights
Into the Forest! This colonial homestead, built in 1780, has been a local inn dating back to 1926. A special place to dine, it has been producing fabulous creations from master chef and owner Jonathan Pratt and chef March Walker. This chef is known to go out locally into the woods and forage for morels and ramps at this time of year. He is a wonderful speaker and will delight us with stories of the Inn’s history and culinary past. Jon always treats us to a wine pairing specially selected for the evening. We will toast our chef while we learn how to perfectly prepare wild morels accompanied by breast of organic chicken. Jon will create a salad of shaved asparagus with lemon, pine nuts and Parmesan, showcasing the springtime treasure. We finish with local blueberry ice cream made in his special machine.
1 Wed., Apr. 10, 6:00-8:00 pm, $18 (+ $30 sampling fee in CASH, payable to instructor). #13227
Mima Vinoteca Italian Kitchen & Wine Bar
63 Main Street, Irvington
Just Like Grandma! A warm restaurant that remembers the classics in a modern world and is a reminder of all our grandmothers who taught and cooked for us. Surrounded by original brick walls lined with wine bottles, the restaurant is set with rustic Tuscan wood tables, old-fashioned ceiling and floors illuminated by intimate flickering candles, and of course pictures of Mima. Our gracious chef, Dominick Russo will start with a how-to on assagino (a grilled cranberry-walnut bread), with 12-month aged formaggio Piave Vecchio, and amarena cherry di Milano. Then we will learn to create a beautiful zuppa: Tuscan tomato, smoked pancetta, and grilled Parmigiano Reggiano Tuscan bread. Enjoy an intermezzo of lemon sorbetto, amarena cherry, proscecco, elderflower liquor, and fresh mint. Learn the art of pasta with spaghettini carbonara made with farm fresh eggs and smoked pancetta. Enjoy an optional wine pairing with each course. To end, a demonstration on how to make a classic Italian dolce, chocolate fuso (flourless molten chocolate cake). The restaurant is a tribute to our grandmothers who we called Mima!
1 Thurs., Apr. 11, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $12). #13228
122 Mamaroneck Avenue, Mamaroneck
Hot Spot! Owner Jeff Rosen has hit on a winning combination in his med-mex kitchen, where they celebrate Mediterranean classics melded with Mexican sensibility. Join executive chef J. Carlos Rodriguez as he shows us some of the specialties starting with donjito wings (lemon pepper, pickled jalapeno, red chile tzatziki sauce) and yucca fries with chipotle aioli. Learn the secret to a favorite dish, gambas al ajillo (seared garlic shrimp, sweet corn mousseline, guajillo salsa). Follow the chef as he guides us through a classic, churrasco (a chipotle marinated skirt steak), elote de calle, and three potato chorizo hash. Our dessert tutorial will be churros with a dipping sauce.
1 Mon., Apr. 15, 6:00-8:00pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13229
27 Main Street, Tarrytown
Hand Crafted Pasta Demo! Owner Henry Cabral’s American gastro-pub offers creative, locally sourced dishes and seasonal menus inspired by what farmers and fishermen are growing, raising, and catching. Near the Tarrytown Music Hall, many visit before or after a show for a splendid meal. Enjoy hand crafted Yukon gold potato gnocchi with springtime finds of morels and peas in butter sauce. Learn to perfectly sear sea scallops with parmesan and asparagus risotto. Our chef began his career as a pastry chef and makes some of the most delicious desserts such as tonight’s offering of strawberry rhubarb pie.
1 Tues., Apr. 16, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13230
GoSu Meats & Noodles
50 South Buckhout Street (Astor Street), Irvington
Korean Hands On! The name “GoSu” is comprised of two Korean words that mean “meats” (go-gi) and “noodles” (gook-su). Owner and chef Tony Kim will show us how to make some tasty Korean dishes and tell a story or two along the way. For our interactive lesson, help him make bulgogi “tacos”, a fusion-style dish featuring Korean marinated sliced rib eye with house pico and cheese. Next, take part in preparing a popular Korean noodle dish called japchae, a sweet and savory dish of stir-fried glass noodles and vegetables seasoned with soy sauce and sesame oil. Finally, discover the secret to a “must try” dessert, tempura battered fried cheesecake topped with a light raspberry drizzle and green tea powder.
1 Wed., Apr. 17, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13231
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
Cinco de Mayo! Hands-on Cooking. Known for German knives, the US headquarters has a spectacular state of the art test kitchen. Executive chef/culinary program manager, Bernard Janssen, enlightens us on their products and teaches how to prepare a sit down meal by learning knife skills and cooking techniques. Tonight we feature a Mexican fiesta! Enjoy a thoroughly authentic and carefully crafted representation of one of the most diverse, unique, and misinterpreted cuisines in the world. An extensive interactive lesson utilizing many different products starting with guacamole and several types of salsa including roja, jalapeno, mango/cucumber, and verde. Learn to make pozole, a traditional “hominy” soup, and grilled watermelon salad. We will make many Mexican treats such as tostadas, tamales, tacos, and tortillas. As a special class treat, enjoy a substantial discount on all Zwilling products—check website. Longer class due to interactive cooking, wear your comfortable shoes! Limited seating.
1 Tues., Apr. 23, 5:30-9:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13232
Sign of the Whale
6 Harbor Point Road, Stamford, CT
Interactive with Rooftop Bar! An American gastro pub with a vibrant nightlife. Stamford’s only rooftop bar, located in beautiful Harbor Point, has some of the best water views around. Known for their Whale Burger, it was voted Best Burger in Stamford! Event manager Gabby has created a fun and interactive evening starting with a mixology session with the famous “Best Bartender Contest” winner Erik, the Bowtie Bartender, to perfect your own red and white sangria. Executive chef Walter Estrada will have us make our own asparagus tart with caramelized onions, crisp prosciutto, gruyere, and an olive oil drizzle. Then an instructional session on a perfectly seared crisp skin Atlantic salmon with roasted fingerling potatoes, orange segments, fennel, and a spring radish salad. Each attendee will make their own dessert of crispy banana spring rolls, served with vanilla gelato. Great hot spot day or night, so join us for a beautiful evening in an amazing setting!
1 Thurs., Apr. 25, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13233
Brothers Fish & Chips
172 North Highland Avenue, Ossining
Eat Fish. Live Longer! The brothers are one big family of chefs that have realized their dream by now owning a seafood restaurant. Starting out as takeout only, the restaurant has now doubled in space becoming dine-in as well with the most beautiful plates. We start our demonstration with seared tender octopus. A lesson on a fish tartare (wild caught fish marinated in citrus and lemon zest) with avocado. As a special treat, a lesson on sweet plantains with mango tequila sauce.
1 Tues., Apr. 30, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13234
The Winery at St. George
1715 E. Main Street, Mohegan Lake
The Winery is housed in a 107-year-old stone church that is recognized on the National Register of Historic Places and has been transformed into one of the most sought-after, unique venues in the tri-state area. Tonight we will be privy to this most spectacular space to learn about wine and tapas. Join us for a truly unique tasting experience with certified sommelier Susan Ellis and executive chef Cisco. Susan will guide your palate through a 5-course tapas and wine pairing selection. With a locally sourced mentality, chef Cisco will create unique, seasonally inspired plates such as ahi tuna tartare (seaweed salad, pickled ginger, and togarashi chips), crab cake (jumbo lump meat, lemon Dijon, and caper aioli), and braised beef short ribs.
1 Thurs., May 2, 6:00-8:00pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13236
35 North Main Street, Port Chester
Sunday Funday Lunch! This pizza parlor surprised them all by placing number one at the Burger and Beer Blast while competing with the best burger spots in Westchester. Better known for their thin crust specialty pizza, we will hear about how they create it and get to sample a few favorites. The pizzas are hand-stretched and grilled over an open flame to produce a crust that is crisp yet tender. Owner Billy Etzel will enlighten our class with a demonstration on preparing quick pickles using a variety of vegetables. He will incorporate them in a few dishes including pizza and a mini burger with relish for our lesson. He always surprises us with a fabulous dessert…pickles and ice cream maybe? Sample a craft beer brewed locally from their extensive tap list.
1 Sun., May 5 1:00-3:00 pm, $18 (+ $20 sampling fee in CASH, payable to instructor). #13237
DeCicco & Sons
17 Maple Avenue, Armonk
(Demo Kitchen-2nd floor)
Beautiful Demo Kitchen! A family owned and operated specialty grocery store offering an upstairs bar serving local beers and wine, a Bocce court, and a demonstration kitchen. Chef Frank Carlucci will teach the techniques used to make some of their catering specialties along with printed recipes and a chance to help prep. First, learn to make an apricot focaccia topped with prosciutto as a starter. Next, a lesson on an easy dinner of honey grilled chicken and citrus salad. Brendon O’Brien, their in-house craft beer and bar manager, will guide us in pairing three different beers with our courses. Their bakery is spectacular but tonight we make our own berries and cream tarts utilizing puff pastry.
1 Tues., May 7, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13238
The Horse & Hound Inn
94 Spring Street, South Salem
French Country Cuisine at a Historic Inn! During the twenty years the Vales have owned the Inn, there have been several sightings of spirits, including during our classes. Husband and wife team Silvano and Sue will be our hosts, possibly along with some friends to keep us in the “spirit!” Start our night with an amuse bouche (French for my mouth is always amused) and tonight’s is a French inspired surprise along with a glass of a French wine chosen to pair with our meal! Guest chef Donna Davis will teach us a menu designed to jet set us to France, starting with pate and a frisse salad with fingerling potatoes, lardons, and a lesson on how to soft poach an egg. Enjoy instruction on how to plate a charcuterie board. A poached pear with port and bleu cheese will send us off on a sweet high. Come help keep the spirits at bay-BOO!
1 Thurs., May 9, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13239
11 Huguenot Street, New Rochelle
Cucina di Calabria! New Italian cuisine from the brothers that brought you Pop’s Espresso and Fratelli’s Pizza: Peter and Giovanni Cucullo. Tonight Gio will wow us with a spectacular lesson on a snapshot of Calabrian cuisine highlighting regional dishes. Vegetables are the star as we learn the classics with a twist. Our chef will give us a lesson on recipes inspired by Maria herself as we learn the secrets to his potato and tomato salad, stuffed eggplant, and cauliflower fritters. A light and delicious fish lesson on snapper pomodoro. For dessert, learn the secret to the lightest doughnut filled with cannoli cream made famous at Pop’s Espresso next door and enjoy it with a beautiful cappuccino.
1 Tues., May 14, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13240
Big Bang Coffee Roasters
1000 Division Street, Suite 9, Peekskill
Weekend Joe! Each coffee is roasted in a small batch roaster at The Hat Factory to a carefully selected temperature to reveal its ideal flavor profile. They roast only organic, fair trade, coffees and espresso. This coffee bean producer is committed to being socially responsible. The plants, workers, and earth have been treated kindly every step of the way. They only purchase raw beans from a family-owned supplier who is devoted to sourcing from environmentally conscious organic plantations. Join proprietor Elina Dart as she exposes us to the secrets of cold brew. Learn the processing methods and roast levels, as well an overview of the basics of brewing and ways in which people can utilize the concentrate. Learn the skills necessary to properly make it at home for consistency and the best flavor. Sample some drink recipes, including a “mocktail” and incorporate bitters and sodas. Snacks will be served to complement our cold brew samples.
1 Sun., May 19, 11:00 am-1:00 pm, $18 (+ $15 sampling fee in CASH, payable to instructor). #13236
Sambal Thai & Malay
4 West Main Street, Irvington
Asian Cuisine Water Views! Tonight, tour Thailand, Singapore, and Malaysia, as we introduce the intricate flavors of South-East Asian cuisine. Inspired by Bangkok, proprietor Navjot Aurora will share his expertise to acquaint us with the balanced flavors of sweet, salty, sour, and bitter. Enjoy larb nuer (Thai beef salad with marinated grilled beef, Thai sauce, cucumber, red onion, tomatoes, mint, and cilantro) and learn the art to steamed chicken dumplings. Discover shrimp pad Thai (rice noodles, smoked tofu, egg, bean sprouts, scallions, tamarind sauce, and peanuts). A crowd favorite is basil-fried rice with onion, peppers, and egg. Visit the rooftop deck with views of the Hudson.
1 Tues., May 21, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13236
185 Summerfield Street, Scarsdale
Italian with a Twist! Making people happy through food, Frank Valenti, Michael Mondrone, and chef Salvatore Cucullo have partnered up to create a never before seen atmosphere where Italian comfort food, music, wine, and spirits come together for a distinguished and unforgettable social experience. Tonight our chef will show us how to make a creative quinoa stuffed cubanelle pepper that is light and refreshing. Next, a special treat of perfect cornmeal crusted soft-shell crabs with creamy polenta and charred grape tomatoes. Discover how to make everyone’s favorite chocolate mousse.
1 Wed., May 22, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #13236
Tarry Tavern, 27 Main Street, Tarrytown
Summer farm-to-table! Owner Henry Cabral’s American gastro-pub offers creative, locally sourced dishes and seasonal menus inspired by what farmers and anglers are growing, raising, and catching. Near the Tarrytown Music Hall, many visit before or after a show for a splendid meal. Discover handcrafted ricotta-stuffed squash blossoms made with heirloom tomatoes. Learn to create salmon en papillote-wrapped in parchment paper and steamed with summer vegetables. Our chef began his career as a pastry chef and makes some of the most delicious desserts including blueberry pie a la mode.
1 Tues., July 9, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5605
NEW! Happiness is Catering Back Country Market and Cafe, 1067 North Street, Greenwich, CT
Catering 101! Owner Christine Salazar began her journey with Blue Ribbon apple pies, and joy to friends with fresh baked brownies. This catering company has been putting together events for over 20 years. Tonight, we will learn a few of their favorite appetizers that you can easily make at home such as; brie, spinach and fig quesadillas, caramelized onion and goat cheese tarts, herb crusted parmesan cheese straws. Learn the techniques to set up an amazing grazing board with cheese, fruits and nuts. We will end the night with a show stopping chocolate fondue. Engage in a discussion on pairing wine with these appetizers.
1 Wed., July 10, 6:30-8:30pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5606
Yonkers Brewing Co., 92 Main Street, Yonkers
Craft beer and food pairing! Located in the vibrant downtown, Yonkers Brewing Company creates a brewery environment and culture where people come together. Creating quality-handcrafted beer with character may be their business but food is no afterthought. With a mix of in-house made beers and high-end pub fare, YBC pairs amazing beer with delicious food to tickle those senses. From IPAs to sours to stouts, start with a tour of the brewery “where the magic happens” and 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 including their famous bavarian pretzels served with a side of house-made stone ground Vienna lager mustard. Stay to hang out in their tasting room!
1 Thurs., July 11, 6:30-8:30pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5607
NEW! Mediterraneo, 189 Main Street, White Plains
Mediterranean Fare! Owners of the well-established, ZHospitalityGroup bring you their latest and greatest hot spot in the heart of White Plains. Executive chef Albert DeAngelis oversees all eight of their wonderful properties in the NY Metro area. Known for fabulous food and creative cocktails, the mixologist will show us how to create a cocktail like their refreshing “sunset mediterraneo”. Chef DeAngelis along with executive sous chef, Matthew McNerney will demonstrate how they prepare the restaurant’s signature dish – charred Spanish octopus, potatoes, dried chorizo, chimichurri and lemon sauce. Learn the technique for a light summertime dish to prepare at home – branzino filet, grilled corn and zucchini salsa with a cilantro lime sauce and shishito peppers. Their talented pastry chef who will show us the secret to her light and luscious olive oil cake with moscato infused white peaches and raspberries.
1 Mon., July 15, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5608
Zwilling J.A. Henckels Cooking Studio, 270 Marble Avenue, Pleasantville
Mexican Fiesta! 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 learn to prepare a sit down meal by learning knife skills and cooking techniques. Enjoy a thoroughly authentic and carefully crafted representation of Mexican cooking including an interactive lesson utilizing many different products such as guacamole and several types of salsa. Learn to make pozole, a traditional “hominy” soup and grilled watermelon salad. Make tostadas, tamales, tacos and tortillas. As a special class treat, enjoy a substantial discount on all Zwilling products-check website for items. Longer class due to interactive cooking so wear your comfy shoes! Class fills quickly and there is limited seating.
1 Tues., July 16, 5:30-9:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5609
The Winery at St. George, 1715 E. Main Street, Mohegan Lake
Tour de France! Bonjour! The winery is housed in a 107-year-old stone church and has been transformed into one of the most sought-after, unique venues in the tri-state area. The building is on the National Register of Historic Places. Guests will be privy to this most spectacular space to learn about French wine and hors d’oeuvres. Join us for a truly unique tasting experience with certified sommelier Susan Ellis and executive chef Cisco. Susan will guide your palate through a 4-course French hor d’oeuvres and wine pairing selection. With a locally sourced mentality, chef Cisco will create unique, seasonally inspired plates such as baked panko crusted boursin cheese with lime orange marmalade; and poutine (braised shredded beef, house cut fries, applewood bacon, and havarti cheese) to name a few.
1 Thurs., July 18, 6:00-8:00pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5610
NEW! ISO Japanese, 1086 N Broadway #115, Yonkers
Hands-on weekend lunch! In a beautifully renovated building on Executive Boulevard we will learn to make japanese rolls from an expert in this interactive class. Begin with the classic california roll (kani and avocado). Then try your hand at a Yonkers roll (ahi tuna, avocado inside, topped with spicy crunchy salmon with spicy miso sauce). Learn the secret to their spicy tuna gyoza, which are homemade dumplings, filled with spicy tuna and cream cheese inside then deep fried and served with guacamole and a sweet chili sauce. Known for their outrageous cocktails, learn the technique to make the famous ISO passion consisting of rum, triple sec, lime, pineapple juice and passion fruit jam. Enjoy some miso soup, salad with homemade ginger dressing, and a variety of appetizers from their kitchen. A class not to miss!
1 Sat., July 20, 12:00-2:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5611
Piccola Trattoria, 41 Cedar Street, Dobbs Ferry
Under the Tuscan Sun! Argentinian born chef Sergio Pennacchio is inspired by Tuscan cuisine. Dine in his trattoria with its cozy atmosphere with good friends and a glass of vino. Tonight, he will delight us with an easy lesson on polpette al sugo which are baked meatballs stuffed with cheese in a marinara sauce. You will get to help to hand-make spaghetti con cavoletti (house-made spinach spaghetti with brussels sprouts, soppressata, in a parmigiano-reggiano cheese, garlic and butter sauce). Sergio will select several wines to complement our meal for $5 per glass. Finish with a lesson on the art of making perfect and light tiramisu.
1 Mon., July 22, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5615
DeCicco & Sons, 17 Maple Avenue, Armonk (Demo Kitchen-2nd floor)
Beautiful Demo Kitchen! A family owned and operated specialty grocery store offering an upstairs bar serving local beers and wine, and a bocce court and demonstration kitchen. Chef Frank Carlucci will teach the techniques used to make some of their catering specialties along with printed recipes and a chance to help prep. First, learn to make an heirloom tomato and herbed goat cheese tart as a starter. Next, enjoy a lesson on an easy summer dinner of bourbon peach pork tenderloin with grilled peach salsa and creamy mashed cauliflower. Brendon O’Brien, their in-house craft beer and bar manager, will guide us in pairing three different beers with our courses. Make fruit and cream tarts utilizing puff pastry to enjoy with coffee.
1 Tues., July 23, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5616
Peter Pratt’s Inn, 673 Croton Heights Road, Yorktown Heights
Luau on the Patio! Within the historical presence of General Washington’s command post, join Jon Pratt, restaurateur and executive chef, on the grand patio. Watch as he prepares our Hawaiian luau buffet. Learn to make some Hawaiian staples starting with shoyu chicken (soy sauce marinade, ginger and garlic with long rice) and poke (raw ahi tuna fish and asian seasonings). Try poi-the traditional dish of the islands made from the underground plant stem or corm of the taro (kalo) plant. Experience Kalua pig which is a whole suckling pig cooked in the La Caja China (translated “the Chinese box”), along with coleslaw and macaroni salad to compliment the crisp roasted pork. Jon always shares a story and treats us to craft beers or sangria. Enjoy a taste of coconut sorbet made in his special machine as a treat from this most entertaining chef. Always a favorite so sign up quickly to reserve your spot!
1 Thurs., July 25 Rain or Shine, 6:00-8:00 pm, $18 (+ $30 sampling fee in CASH, payable to instructor). #5617
NEW! Taverna Meraki, 456 Main Street, Armonk
OPA! Classic Greek! In Greece, “meraki” is described as what happens when you impart a piece of yourself in your work or when you love doing something so much that your soul is in it, such as proprietor and chef Michalakis Sarris who is incredibly passionate about great food and service. Our lesson will include pita with lemon marinated olives, and melitzanosalata (roasted eggplant dip) along with a tutorial on the perfect Greek salad. A quick lesson on the best tzatziki sauce for our souvlaki of marinated, grilled chicken on warm pita with fries, lettuce, tomato, and onion. Learn the secret to ellinikes patates tiganites-Greek style fries with oregano, cheese and lemon. Our tasty dessert will be a surprise from our talented chef along with an icy frappe.
1 Mon., July 29, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5618
Zwilling J.A. Henckels Cooking Studio, 270 Marble Avenue, Pleasantville
Hands-on knife skills! Bernard Janssen, executive chef/culinary program manager, will introduce us to the fundamentals of good knife skills. Join an interactive discussion on what makes a quality knife and which knife to use for every task. Practice skills including the circular/rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and using a fish filet knife, along with cleaning and maintaining knives. Not a full meal, but light fare and beverages are served. The cooking studio offers their own classes throughout the year.
1 Tues., July 30, 5:30-7:30 pm, $18 (+ $20 sampling fee in CASH, payable to instructor). #5619
Clock Tower Grill, 512 Clock Tower Drive, Brewster
Lobsta’ in the Courtyard! Now the proud owners of a farm supporting the restaurant’s growing needs, our most talented chef Rich Parente will teach us to create a seafood extravaganza. Enjoy a local beer while learning the techniques for an old fashioned shrimp boil and lobster bake– clams, mussels, corn on the cob and roasted potato salad. Enjoy a how-to on shortcakes and whipped cream utilizing summer’s seasonal fruit. Always expect the unexpected at CTG! Held outdoors weather permitting.
1 Wed., July 31 rain or shine, 6:00-8:00 pm, $18 (+ $35 sampling fee in CASH, payable to instructor). #5620
NEW! 19 Court Artisan Foods, 19 Court Street, White Plains
Sushi, Poke, and Pizza! A dream more than two decades in the making, discover this fun and delicious spot in the heart of the city. Owners chef Rahsaan and Shelly White, will teach us about dough and jam. Known for their delicious pizzas, learn the makings of one of their most sought after pizzas, the “funky mushroom” (sheep’s milk ricotta, truffle pecorino, porcini mushroom, caramelized onion jam, gruyere, crème fraiche, and truffle dust). Help sushi chef, Eric Zheng, who worked at Nobu in NYC, to hand roll their now famous “19 Court” roll (spicy hamachi, cream cheese, lemon zest, cilantro on the inside and salmon, avocado, tempura flakes, eel sauce, spicy mayo, scallions and masago on the outside). Learn about one of the main dishes of native Hawaiian cuisine called “poke” (meaning to slice or cut crosswise into pieces) as a delicious tuna bowl. This hot spot has both wine and beer on tap. A surprise dessert will end us on a sweet note. Sign up for an interactive and tasty class!
1 Mon., Aug. 5, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5621
273 Kitchen, 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 with a harissa aioli and a beautiful spicy cucumber salad and tzatziki. They strive to use only the freshest ingredients as seen in their menu changing daily. Their seafood is so fresh it is stated as “fish of the moment.” Learn to make a baked and stuffed branzino. Dessert is a “how to” on clove chocolate fondue and halvah. Our chef also treats us to a lesson in creating a special drink.
1 Tues., Aug. 6, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5622