A Taste of Westchester

To register 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 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.

February

AJ’s

542 North Avenue, New Rochelle
914-235-3009, www.AJsburgers.com
Up Close Demo: Chef Alan Cohen will fill your plate and minds with his knowledge of simple food made from great ingredients. Voted 2013 Best NY Burger and seen on Food Network’s “Restaurant Stakeout”, this local hot spot continues to serve up some super creative and delicious food. Chef will show us how to incorporate fennel into a salad, pasta, and short rib stew. Then cauliflower mashed versus roasted, and Brussel sprouts steamed versus roasted, will give us a wonderful look into these “super” foods. Chef AJ is always full of surprises and he shares tastes of whatever special he is making that day. Finish with a sweet potato lesson to complement our meal, spiced sweet potato mousse with a candied bacon garnish. Check out their endless menu all served with love 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!
1 Wed., Feb. 24, 5:30-7:30 pm, $15 (+ $21 sampling fee in CASH, payable to instructor). #13047

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 that will warm us on a cold night. Learn from his years of cooking beginning with the restaurant’s classic appetizer of melanzane di rollatini (eggplant rolled and stuffed with ricotta and baked with melted mozzarella and a touch of marinara sauce) followed by the secret to making spiedini ala romano (mozzarella encrusted and fried to a crisp with anchovy sauce). Get those cameras ready for the chef’s famous tableside show of Pappardelle a la Chef Emilio: house-made pasta, three types of mushrooms and cognac, set on fire in a giant hollowed wheel of imported Parmigiano-Reggiano for a scrumptious sauce. Learn to make these delicious entrees: vittela ala saltimbocca (veal in brandy sauce with fresh sage), Fontina au gratin served over spinach, and the house specialty pollo ala Catena (chicken breast stuffed with shrimp, prosciutto, and mozzarella sautéed with peas and shallots in a white wine and lemon sauce). A traditional family recipe cheesecake laced with Grand Marnier will be the perfect ending to a terrific meal! Attendees love the flame show as this chef is on fire!
1 Mon., Feb. 29, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13048

March

Sunset Cove Restaurant
238 Green Street, Tarrytown
914-366-7889,
www.sunsetcove.net
Water Views/Risotto Fest: Co-owners Gianni Piccolino and Chef Tommy Calandrucci are a winning combination. They bring a unique, fresh, mouth-watering twist to every plate served as close to the river as you can get. The views of the majestic Hudson, the sparkling lights of the Tappan Zee Bridge (both new and old) and the soaring Palisades, coupled with the romance of the water, await. Chef will teach us everything we need to know about risotto as a process using rice and other grains. It will include a “how to” on many varieties including seafood, roasted garlic, onion and pancetta, wild mushroom, vegetable, and duck confit. We’ll explore both sweet and savory finishes to our fabulous risotto feast. Toast our hosts with a red wine chosen to complement our feast along with selected decadent chocolates. Always a class favorite with a terrific chef, so join us down by the river!
1 Mon., Mar. 7, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13049

NEW!
Polpettina
102 Fisher Avenue, Eastchester
914-961-0061, www.polpettina.com
Giving Back/Meatballs: 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. Tonight, as with many other special events, they are donating all proceeds to one of Polpettina’s favorite charities, No Kid Hungry. The sampling fee will go towards helping this organization’s efforts to ensure that American children receive the food they need to thrive. 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. 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, parsley), pork (broccoli rabe, chilies, roasted garlic jus), and chicken (sesame soy‏ jus, scallions, cilantro, 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. We’ll try a few varieties including their most popular, Fig & Goat (pancetta, goat cheese, black mission figs, 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., Mar. 8, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH donated to No Kids Hungry charity, payable to instructor). #13050

NEW! Blue Tulip Chocolates
137 Purchase Street, Rye
914-481-4840, www.bluetulipchocolates.com
Chocolate, Chocolate, Chocolate! Owner Diane Holland is a trained pastry chef and award winning chocolatier. BTC uses only exquisite Belgian and French chocolate to create unique and delicious artisan treats, in small batches, to ensure a great chocolate experience every time! Our Chocolatier invites us to a chocolate tasting and demonstration in her professional kitchen and shop. Enjoy house-made biscuits, fresh fruit, chocolates and sparkling water to start while she shares some of her personal research about chocolate’s history, its complexity and value throughout the ages. Continue the evening with an Around-the-World tasting of exquisite chocolates from different lands. Taste for yourself the difference between chocolate from Belgium, France, Venezuela and many other parts of the world. Demonstrations will include the making of truffles, chocolate animals, ganache, and some unique varieties from the BTC line of fine chocolates. Try your hand at making your own Belgian chocolates and take home a party favor. Join us for some chocolate fun!
1 Thurs., Mar. 10, 6:30-8:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13051

NEW! POUR Café and Wine Bar
241 East Main Street, Mt. Kisco
914 864-0606,
www.pourmtkisco.com
Bubbles and Crust: 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. 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’ll demonstrate how to make springtime inspired bruschetta and crostini: walnut pesto, fresh ricotta cheese with truffle honey sprinkled with smoked sea salt and green peas, and mint adorned with Parmesan. James, POUR’s barman, is a cocktail historian and revolutionary rolled into one. As a bonus, he’ll teach us to make our own Aperol Spritz made with Prosecco (Italian sparkling wine) and we will each get a turn stepping behind the bar to shake, rattle and roll this POUR specialty cocktail! Anthony will share a fun dessert, no bake chocolate pot de crème. Grab a friend and join the party!
1 Mon., Mar. 14, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13052

DeCicco & Sons
17 Maple Avenue, Armonk (Demonstration Kitchen-2nd floor)
914-499-1100, www.deciccoandsons.com

Beer Education/Demo Kitchen: As a family owned and operated specialty grocery store chain, each location offers something special. Here you’ll find an upstairs bar and restaurant serving local beers and wine, as well as a Bocce court and a fabulous demonstration kitchen. Chef Angelo Ruiz will teach the techniques used to make one of their wonderful catering appetizers, polenta canapés with Boursin cheese and ratatouille. The lesson will continue with a special presentation of stuffed grilled chicken breast with artichokes, sundried tomatoes, and Parmesan, laced with a pesto aioli and served over a broccoli rabe risotto. As a special treat, there will be an education on pairing beer with our meal presented by Brendon O’Brien, their in-house craft beer and bar manager. 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!
1 Tues., Mar. 15, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13053

Elia Taverna
502 New Rochelle Road, Bronxville
914-ONE-GYRO (663-4976), www.eliataverna.com
OPA! Classic Greek: Arrive hungry as proprietors Michalakis Sarris and Rui Cunha are passionate about good food and great service. Come sail away to the Greek Isles as our demonstration begins with warm pita and marinated olives along with a lesson on tzatziki (yogurt, cucumber and garlic dip). Help the chef to fold traditional spinach triangles called spanikopita. Chef Mike 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 house favorite Elia salad consisting of arugula, tomatoes, cucumbers, onions, and a discussion on imported products from Greece such as the feta and wheat rusks used in the restaurant. Just in time for Easter, the makings of a classic Greek dish taught to our chef at his Yia-yia’s knee. It is an exciting special not found on the regular menu: tirokafteri arni gemisto (stuffed leg of lamb with spinach and feta cheese in a hearty sauce), served with lemon potatoes. For dessert ekmek kataifi (custard filling inside spun shredded phyllo dough topped with whipped cream and almonds) accompanied by a steaming Miso-Miso, equal parts of steamed milk and espresso. Hold onto your dishes for this is an amazing presentation each and every time!
1 Thurs., Mar. 17, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13054

NEW! Wobble Café
21 Campwoods Road, Ossining
914-762-3459, www.wobblecafe.com
Crepe Making: For the last ten years this owner and chef couple have been serving the community with its eclectic fare and flare at this small café. This neighborhood restaurant’s gourmet chef Beylka studied all over the world with an extensive stay in New Orleans where she studied at Commander’s Palace, which explains the French techniques and menu items. They will treat us to a savory brunch for dinner with a few of the café’s favorites. We begin with a lesson on Pain Perdu (lost bread), or stuffed French toast. This spot uses products in season and this being our cooler months it dictates the use of dried fruits rehydrated and macerated with a liquor. Our chef will educate us on the variety of fruit combinations that can be used. Next the secret to their “green eggs” as this is one of their most popular menu items: poached eggs in arugula and garlic cream sauce served over an English muffin with their special home fries and a talk on exotic mushrooms. Chef Rich will teach the class to make red flannel hash, corned beef braised in a local brewer’s beer with the addition of beets. Our lesson concludes with bananas foster crepes; you’ll be invited into her kitchen for a hands-on demo making delicate crepes. She will set them ablaze with a traditional flambé to end our class with some heat!
1 Mon., Mar. 21, 5:30-7:30 pm, $15 (+ $15 sampling fee in CASH, payable to instructor). #13055

NEW! Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
914-749-3406, www.zwilling.com/en-us
Hands on/Knife Lesson: This company moved its headquarters from Hawthorne to a brand new facility less than a year ago; lucky for us they built a magnificent test kitchen. Although mostly known for their beautiful knives from Germany, they have now acquired Staub cookware made in France. We’ll be able to shop with a special 20% class day discount on full Zwilling, Staub, Demeyere and Miyabi products. Bernard Janssen, Resident Chef and Culinary Program Manager, will enlighten us on the different products and the attendees will help him to prepare lemon juice cooked Branzino over herb salad and croutons. He will have us make arrosto di manzo al forno (stuffed rib eye with basil risotto) utilizing all the latest kitchen gadgets. A lesson on vanilla panna cotta served with seasonal fruit will be our sweet instruction. This one is going to be FUN!
1 Tues., Mar. 22, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13056

The Horse & Hound Inn
94 Spring Street, South Salem
914-763-3108, www.thehorseandhoundinn.com
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 the Vales have owned the Inn, there have been several sightings of spirits. The husband and wife team, Silvano and Sue Vales, have created good food and fun and 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 braised pork belly with chimichurri sauce. Our lesson in the dining room will begin with a classic vol-au-vent case (French for “windblown”, to describe the lightness of the puff pastry) adorned with vegetables. Our chef will teach us the techniques for cutting tuna steaks and will encrust them in sesame seeds served over Asian style noodles. The proprietor’s treat will be wine chosen to pair with our meal. Our sweet lesson will be Brandy & Benedictine infused zabagilone with fresh berries. Don’t be afraid to sign up! Come help keep the spirits at bay with our delicious offerings. BOO!
1 Wed., Mar. 30, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13057

NEW! Casa Rina Restaurant of Thornwood
886 Commerce Street, Thornwood
914-769-4515, www.casarinarestaurant.com
Classic Italian: The old world atmosphere of this restaurant makes the traditional Italian dishes taste even better. Chef and owner Tommy Stratis will demonstrate his authentic Italian fare, beginning by sharing the recipe for their famous stuffed mushrooms with a special twist. Haven’t you always wanted to know what makes a good chicken scarpariello “sing?’ Chef will give us firsthand knowledge on making its tangy sauce along with scarola (escarole), beans and potatoes to soak up the delicious “juice.” For dessert learn the family recipe for tiramisu: Kahlua cream layered with espresso-soaked lady fingers with a hint of sambucca (licorice liqueur) for a delectable mouthful. Our class will include a description on flavor profiles and a wine pairing for an additional $5. Mangia!
1 Thurs., Mar. 31, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $5). #13058

April

Via Vanti!
2 Kirby Plaza, Mt. Kisco Train Station
914-666-6400,
www.viavanti.com
Sicily Tour: In a lovely space reminiscent of an old black and white movie, set in the old train station, this Italian hot spot’s owner Carla Gambescia will teach us about Sicily as the epicenter of “peasant gourmet.” Utilizing exceptional ingredients transfigured into sensory sensations we’ll explore Sicilian cuisine with some tapas assortiti. We begin our tour with arancini: mini rice balls studded with peas and prosciutto and topped with trapanese (almond) pesto sauce. Next is capunata crostini: roasted aubergine (eggplant), tomatoes, olives, capers, and a “secret ingredient” in a vinegar based sauce. We will next taste panelle, a traditional chickpea fritter served with fresh ricotta cheese, wine poached figs and cracked black pepper. Our pasta course will be beautiful gemelli shaped pasta with roasted eggplants in a light plum tomato sauce, with a hint of cinnamon and Marsala wine, garnished with toasted almonds and parsley. To sweeten our evening, finish with unlimited tastes of New York’s best gelato including all eighteen of their varieties; choose your favorite scoop for dessert. Please note that this class is a discussion on food from the owner and will not have an actual cooking demonstration but will cover education on Italy related to this topic.
1 Tues., Apr. 5, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13060

NEW! Bull & Barrel Brewery
988 Route 22, Brewster
845-278-BULL (2855), www.bullandbarrelbrewpub.com
No Bull! Owners Wendy and Rick have created a fun atmosphere that parties every night of the week. As Putnam County’s only micro-brewery and restaurant this place has it all, including a mechanical bull. Take a ride after class if you dare! This hot spot entertains line dancing and kickin’ up your heels but is most well-known for its small batch artisanal craft beers brewed on premise. We will begin with a tour of their brewery and sample some of the current selections. Our chef will instruct us on one of the many house favorites, blue cheese stuffed olives, beer battered and made with their American Wheat beer, served with a tangy and spicy lime wasabi dipping sauce. For an entrée they will be dishing out their #1 selling item: the pulled pork pretzel hero. Included will be a lesson on their smoking process, and how they create fried mac n’ cheese balls. For dessert learn the secrets to the candied bacon bits that top the house-made malted vanilla ice cream drizzled with chocolate bourbon sauce. Wear your cowboy boots and hat and come have a great time!
1 Wed., Apr. 6, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13061

L’inizio
698 Saw Mill River Road, Ardsley
914-693-5400, www.liniziony.com
Voted as one of the best new Italian restaurants in Westchester in 2015! Owners Scott and Heather Fratangelo are unstoppable. With Scott in the kitchen and Heather assuming the roles of front of house and pastry chef, the restaurant is in complete harmony. All ingredients are locally sourced, so the menu changes quite often. As it is springtime our chef will be utilizing what is in season. We will begin the evening with a lesson on making a fava bean salad studded with Sprout Creek Madeline cheese filled arancini (stuffed rice balls coated with breadcrumbs, and fried) and seasonal ramps in a light lemon vinaigrette. Fresh pastas and risottos are a specialty of Chef Scott and are featured in the restaurant. He will show us how to make a spring vegetable risotto adorned with braised Orazio Farm rabbit. Heather will astound us with a lesson on her strawberry rhubarb crostata. This class will sell out fast as there is limited space!
1 Mon., Apr. 11, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13062

Piccola Trattoria
41 Cedar Street, Dobbs Ferry
914-674-8427, www.piccolany.com
Hands on Demo: Argentinian born Chef Sergio Pennacchio comes from an influential family food background with his paternal side hailing from Sicily and his maternal side from Spain. After many successful years as the owner of Pasta E Pesce in Yonkers, here he has revamped his family business in Dobbs Ferry with a warm and inviting atmosphere. We will start with a lesson on chilled spring vegetable soups in three vegan varieties. Then attendees will help our chef to prepare a whole branzino (Mediterranean fish) including lessons in proper cleaning and seasoning with fresh herbs, lemon, and wine. A lesson on Chef Sergio’s fennel salad will accompany our fish. Learn how to make espresso crème brulee as a superb ending to a wonderful meal. This chef is most approachable and is sure to become a favorite!
1 Tues., Apr. 12, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13063

NEW!
The Briarcliff Manor
Antipasti di Napoli Trattoria & Bar
25 Studio Hill Road, Briarcliff Manor
914-502-0080, www.thebriarcliffmanor.com
Spectacular Views: The mansion, overlooking the Hudson River, dates back to the early 1900’s; it was featured in the movie trailer for Gone with the Wind. This spot spent the last 50 years as a French restaurant, until magnificently restored to its original splendor complete with modern flourishes. Proprietor Perry DiNapoli and his kitchen staff will demonstrate the makings of a warm crostini with sautéed broccoli rabe and cannellini beans. Then learn the technique for creating a beautiful presentation of shrimp over linguini pasta with spicy sauce, fra diavolo (Italian for “brother devil”). Our presentation for dessert will be bananas foster complete with a lesson on flambé. For the evening, a special wine chosen to complement our meal will be offered at a special cooking class rate. Come see this spectacular house on the hill.
1 Wed., Apr. 13, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13064

Thyme Restaurant
3605 Crompond Road, Yorktown Heights
914-788-8700, www.thymerestaurant.net
Interactive/Gluten Free: See Owner and Chef Tom Costello on any given night preparing your meal in this open kitchen. The restaurant’s menu is predominantly gluten free. He will lead an interactive demonstration where we will help create a meal starting with a velvety cool spring pea soup topped with a house-made crème fraiche. We continue our hands on lesson by preparing red snapper piccata (capers in a beurre blanc sauce), served with potato croquettes and spring fava beans. We will imbibe in a specially selected wine pairing as we cook and dine. Help to prep a spring inspired dessert: deconstructed mini-strawberry rhubarb tarts made entirely gluten free. Always a fun evening, so grab a friend and join us in Chef Tom’s kitchen!
1 Mon., Apr. 18, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13065

NEW!
BRRZAAR
Irvington Train Station
7 North Astor Street, Irvington
914-274-8118, www.BRRZAAR.com
Gluten Free/Frozen treat: 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, this husband and wife team have created a wonderful place for commuters and patrons of all ages to enjoy their froyo. A lecture on the concept to execution of the shop will start our class. Michelle found yogurt and coffee machines fitting her strict criteria; many of the supplies in the store are completely organic, non GMO and gluten-free. Being gluten-free herself, she takes this task very seriously, insisting “only GF products that taste great be offered.” Vegan marshmallows, organic sprinkles, GF cookie crumbles, and organic chocolate sauce are some of the many toppings offered daily. Learn about some of her unusual toppings not typically found in other froyo spots, such as raw sprouted watermelon seeds. Discover the secret recipe for their house-made GF raw cookie dough (no eggs). Next a lesson on coffee frozen yogurt, using yogurt base and in-house made coffee flavor. We will combine both items for a special treat. A mini-lesson on the French press style of coffee brewed in a Trifecta coffee machine, submerging the grinds while agitating them in hot water, follows. Attendees will all get to enjoy a very special cup o’ Joe!
1 Tues., Apr. 19, 6:00-8:00 pm, $15 (+ $15 sampling fee in CASH, payable to instructor). #13066

Clock Tower Grill
512 Clock Tower Drive, Brewster
845-582-0574, www.clocktowergrill.com

We’re Huntin’ Wabbit! Talented Chef Rich Parente utilizes local, organic, and natural ingredients in all his dishes and surprises his patrons with various specialties including elk and kangaroo. Watch for special events including wild game nights and outdoor music jams organized by his partner and wife, Cassie. The restaurant features regional craft beers in many of their recipes and they will select a local beer for us to try, showcasing our meal. Our chef will teach us the technique used to make one of their specialties, chicken fried rabbit over a savory herb waffle with a fried egg, kale slaw, and redeye gravy as a hearty appetizer. Then continue with a lesson on handmade pasta and a “how to” on grinding and assembling pork sausage. The chef will then combine the two for a tasty treat. Our dessert will be a special cobble utilizing seasonal rhubarb. Come see this creative chef in action. Rest assured you can always expect the unexpected at the Clock Tower Grill!
1 Wed., Apr. 20, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13067

NEW! Stone Manor 101
101 Saw Mill River Road, Hawthorne
914-703-4112,
www.stonemanor101.com
Steak House: Proprietors Michael Casarella and Tommy Stratis have been in the restaurant business since they were young boys. This steakhouse is reasonably priced and a fantastic meal anytime; a large panel window allows you to peek into the kitchen and watch the chef prepare your meal. We’ll be treated to a lesson on deshelling a lobster to make one of their favored appetizers, chilled lobster sliders. Next we will find out how to perfectly grill a NY strip (also known as shell) steak along with a traditional green peppercorn cognac sauce. Chef will have us help him make two of the restaurant’s scrumptious sides: Parmesan truffle steak fries and string beans with onions and bacon. Our dessert demonstration will be warm, white chocolate bread pudding, with candied walnuts and caramelized bananas served with a dark rum sauce. Our class will include a description on flavor profiles and a wine pairing for an additional $5. Come out for dinner with a fun and informative chef!
1 Thurs., Apr. 21, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $5). #13068

Chutney Masala Indian Bistro
4 West Main Street, Irvington
914-591-5500, www.chutneymasala.com
Weekend Lunch/Kitchen Lesson: Chef Navjot shares his vast food knowledge with us from his native home in Jalandhar Punjab where he studied at the culinary institute. Our class will teach his special take on Indian cuisine, including an education on the spices and ingredients used to create the complex flavors that comprise each dish. You’ll hand craft your own vegetable samosa, a pastry filled with delicious spiced vegetables. Our chef will start the lesson with classic kachumber (cucumber) salad. Learn to create a succulent Tandoori salmon tikka and chicken biryani. A vegetable jhalfarezi and yellow lentils demonstration will keep the vegetarians happy too. Try a fresh strawberry lassi, then experience a quick lesson in the kitchen 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. 23, 12:30-2:30 pm, $15 (+ $25 in CASH sampling fee, payable to instructor). #13069

one.TWENTY.one
2 Dingle Ridge Road, North Salem (Main Building)
914-669-0121, www.121restaurant.com
In the Kitchen/Interactive: Enjoy the lovely scenery on your drive to 121 Restaurant, where Executive Chef Beck Bolender and Chef David Fierstein will have volunteers help prep while they demonstrate several techniques with an emphasis on regional, organic, and natural products.. The wood burning oven is visible through a spectacular glass wall, allowing views of the prep kitchen; it serves as a magical technique for many of their dishes including pizza drawing on both Roman and Neapolitan styles. Learn how to make a light spring apple salad with baby arugula, dried cherries, candied walnuts, and blue cheese adorned with a Champagne vinaigrette. Up next we celebrate the season with a sweet pea farrotto utilizing sundried tomatoes, creamy goat cheese, and pistachio crumbs. Help prepare a pan roasted salmon filet accompanied by roasted pearl onions, purple potatoes, and grilled asparagus. Learn the technique used to make a smoky Hollandaise sauce without “breaking.” Manager and wine expert Rob McKelvey will pair a beautiful offering to accompany our meal. A demo on their special house-made lavender ice cream, fresh berries, and lemon zest will cleanse our palates.
1 Mon., Apr. 25, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13070

NEW! Madison Kitchen
7 Madison Avenue, Larchmont
914-732-3024, www.mklarchmont.com
Chopped Winner: 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. His latest venture has him producing and selling exciting flavors of Bona Bona ice cream (try the rainbow cookie flavor). The talented chef will teach us to make a garlic risotto featuring the treats of springtime: ramps (wild leeks), Chanterelle mushrooms, sweet peas, and zucchini. Our entrée demonstration will teach us to smoke a lamb T-bone over a fava bean puree, with rosemary fingerling potatoes adorned by his special guava mint syrup. He will teach us to make a lovely Meyer lemon basil tart with a burnt meringue, featuring a side of blueberry Bona Bona ice cream. A very entertaining and talented chef!
1 Tues., Apr. 26, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13071

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; he specializes in 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 for these traditional dishes. We will begin with baked clams casino style: garlic breadcrumbs, lemon, and bacon. 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 homemade thin noodles are used in the dish disperata tagliarini (a light plum tomato sauce with sage and shallots, topped with crabmeat. We will watch him create a stunning dish of filet of red snapper piccata, with capers in a white wine and lemon sauce. We will conclude our lesson with the classic: a Napoleon filled with a light custard of English vanilla pastry cream.
1 Thurs., Apr. 28, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13072

NEW! Coals Pizza
131 Parkway Road, Bronxville
914-337-1901, www.coalspizza.com
Weekend Lunch: This pizza parlor surprised them all by winning “best burger” at the 2015 Burger and Beer Blast held at the Kensico Dam with their now-famous hamburger adorned with tequila cured bacon, cheddar cheese, and a spicy cilantro sauce. Owner Billy Etzel will enlighten our class with a demonstration on turning curds into fresh mozzarella and letting us enjoy it while still warm. We love Billy because he will send each of us home with a ball of mozzarella to share (or not) with family and friends. Take notes on how he creates his grilled specialty pizzas with fun names like the Dean Martin and the garlic pizza named Heaven Scent. Sample a few of his favorites and then enjoy Coals’ “Fluffernutter pie” made with luscious Nutella and mascarpone cheese for a “to die for” dessert.
1 Sat., Apr. 30, 12:00-2:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13104

May

Cedar Street Grill
23 Cedar Street, Dobbs Ferry
914-674-0706, www.cedarstreetgrillny.com
Located in the quiet downtown this restaurant offers American themed fare and artisanal beers; their fresh comfort food has many interesting twists. Family owned and operated, Chef Matt Kay and brother/Manager Joe treat everyone like family. On most evenings you can also find mom Cathy Kay (DF Deputy Mayor) greeting guests at the door. Chef Matt’s passion for creating specialty dishes began as he watched his grandmother (a former restaurateur herself) cook Italian delicacies. Chef Matt will demonstrate his talents with sweet corn and bacon fritters adorned with a pepper-berry aioli. Next a lesson on rolling and stuffing a pork loin with wild rice, currants, and almonds, served with a seasonal fruit chutney. For dessert, cookies and crème parfait: graham crackers, whipped cream, and the secret to his light and airy chocolate mousse.
1 Tues., May 3, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13105

The Beehive
30 Old Route 22, Armonk
914-765-0688, www.beehive-restaurant.com

Mariachi Band/Cinco de Mayo: This family-run restaurant’s simple philosophy is that everyone who walks through the door is treated like family, from a family that wrote the book on hospitality. The menu is diverse and specializes in many international dishes. Executive Chef Peter Modroukas is the patriarch of the family and has been the kitchen leader for many years along with his talented son Chef Dean. Chef Eric Lopez, along with the fabulous Modroukas chefs, will be our instructors for the evening, celebrating Cinco de Mayo. Our class will be treated to the sounds of a Mariachi band while we are instructed on how to prepare a traditional Puebla dinner utilizing market and farm fresh ingredients. Chef will teach us his magic with tableside guacamole. Learn the recipe for margaritas offered in many fruit flavors as a class special for $4 each. All baked goods are made on site and our lesson will include a traditional dessert to complement and conclude our Mexican celebration. This is a class not to miss in a restaurant sure to please!
1 Wed., May 4, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13106

Café of Love
38 East Main Street, Mt. Kisco
914-242-1002, www.cafeofloveny.com and www.ambafarm.com
Farmer Visit: Get the “dirt” on Café of Love’s spring menu with recipes using local harvests at their peak of perfection! Enjoy an evening utilizing Amba Farms’ harvest. 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 business woman.
1 Mon., May 9, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13107

DeCicco & Sons
17 Maple Avenue, Armonk (Demonstration Kitchen-2nd floor)
914-499-1100, www.deciccoandsons.com

Beer Education/Demo Kitchen: As a family owned and operated specialty grocery store chain, each location offers something special. Here you will find an upstairs bar and restaurant serving local beers and wine, as well as a Bocce court and a fabulous demonstration kitchen. Chef Angelo Ruiz will teach the techniques used to make a special appetizer of seafood ceviche served with endive leaves and jicama chips. The lesson will continue with a lesson on making a classic paella with pork, clams, mussels, and vegetables over saffron rice. With each course there will be an education on beer pairing presented by Brendon O’Brien, their in-house craft beer and bar manager. Enjoy coffee with a sweet selected by their in-house bakery to end our lesson.
1 Tues., May 10, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13108

NEW! Penny Lick Ice Cream
580 Warburton Avenue, Hastings-on-Hudson
914-525-1580,
www.pennylickicecream.com
This adorable scoop shop and factory opened less than a year ago in this quaint river town. 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 her classic hot fudge. Learn the basics of pasteurization, the ice cream machines, and how to make a classic crème anglaise and sorbet. Finish the night with a sundae in a seasonal flavor!
1 Wed., May 11, 6:30-8:30 pm, $15 (+ $15 sampling fee in CASH, payable to instructor). #13109

NEW! Goldfish Oyster Bar & Restaurant
6 Rockledge Avenue, Ossining
914-762-0051, www.goldfishdining.com
Under the Sea! This hidden restaurant, on an historical site in Ossining, has a surprise waiting inside. Located in a quant residential area, this establishment is set in an old speakeasy. If the walls could only talk! The restaurant is known for serving different three course prix fixe dinners each night of the week. We will watch our chef work in his open kitchen surrounded by a large saltwater fish tank. Owners Tommy Stratis and Michael Casarella will demonstrate the technique used to make fresh ceviche: shrimp, scallop, calamari, red onion, and citrus combine to “cook” the delicate bounty from the sea. Next a lesson on saffron bouillabaisse: clams, mussels, calamari, shrimp, and chorizo (Spanish sausage) over pasta. The dessert demo takes us to a classic combination with a twist: a chocolate raspberry cannoli. Our class will include a description on flavor profiles and a wine pairing for an additional $5. Come take a dip in the sea!
1 Thurs., May 12, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $5). #13110

Tarry Tavern
27 Main Street, Tarrytown
914-631-7227, www.tarrytavern.com
Fresh 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. The chef will show us how to make a beautiful meal starting with a velvety Jerusalem artichoke soup adorned with bacon crumbs. He will demonstrate his hand cut fettuccine and duck confit, continuing with a lesson on a roasted Berkshire pork chop over fregola (Sardinian toasted pasta) with braised red cabbage and an apple-pear mostrada (Italian condiment with fruit and mustard). For dessert, a seasonal favorite, strawberry rhubarb tart. Join us for an informative demonstration with a classically trained restaurateur!
1 Mon., May 16, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13111

Peter Pratt’s Inn
673 Croton Heights Road, Yorktown Heights
914-962-4090, www.prattsinn.com
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, who took over for his father, Peter, in the kitchen. This chef is known to go out locally into the woods and forage for morels and ramps at this time of year and loves when folks join him. 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 sear Day Boat scallops drizzled in a lobster beurre blanc, served with wild morels, Brussel sprout leaves, and toasted hazelnuts. Next up, the instructions on making a spring lamb tagine with couscous. Utilizing his skills in gathering his own ramps he will show us how to turn them into flavorful hushpuppies with a chipotle crème. We will end with a cool dish of heaven in a surprise flavor from our chef as he discusses how he makes the ice cream served in the restaurant. This teacher is an old favorite and always a popular class so grab a friend and reserve your spot early!
1 Wed., May 18, 6:00-8:00 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #13112

NEW!
Ben’s of Scarsdale, Kosher Foods and Catering
718 Central Park Avenue, Scarsdale
914-468-BENS (2367), www.BensDeli.net
Kosher Deli: 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 is very involved in customer service and 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 Scott Rabedeau will teach us about some traditional kosher deli favorites starting with their now famous Ronnie’s old fashioned chicken soup with matzo ball. We will learn the secrets to their sweet and sour stuffed cabbage. Ben’s corned beef and pastrami are the best around incorporating a two week process. We will hear Chef Scott explain the process and try a mini slider version. 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; we’ll try some assorted “ruggies” (rugelach) Jewish pastries of Ashkenazic origin. Join us for an interesting evening of tradition and fun!
1 Thurs., May 19, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13113