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 linked web sites 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.
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
Hands-on/Knife Lesson: This company now has a new facility with a magnificent test kitchen. They’re mostly known for their beautiful knives from Germany; we’ll be able to shop with a special 20% class day discount on Zwilling, Staub, Demeyere, and Miyabi products. Bernard Janssen, Resident Chef and Culinary Program Manager, will enlighten us on the different products and we’ll help him prepare beet carpaccio adorned with goat cheese and hazelnuts. He will have us make rack of lamb, and gremolata of olives, parsley, and citrus with a seasonal vegetable bulgur while utilizing all the latest kitchen gadgets. A lesson on lemon pie with meringue sugared pistachios and a strawberry coulis will be our sweet instruction. Sign up quickly as there is limited space. This one is going to be FUN!
1 Mon., July 11, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5600
11 Station Plaza, Dobbs Ferry
Outdoors/Water Views: Located in the restored landmark Dobbs Ferry train station just a stone’s throw from the Hudson and the new waterfront park. Chef Joe Bologna will show us how to make a special treat. Learn how to roast marinated, free range chicken and artisan sausage utilizing La Caja China (translated “the Chinese box”), used by Chinese immigrant workers in Cuba as they toiled in the sugar cane fields. Chef will demonstrate two sides: a buttery mashed potato and “elotes” – Mexican street corn on the cob. Known for their special cocktails, they will have a few choices to imbibe if you choose. They also fill growlers of craft beers to take home. We cap off our taste of summer with ice cream to cool down on a hot summer’s night. Weather permitting, we will be dining outdoors. This class is accessible by train. See you down by the river!
1 Tues., July 19, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5601
Clock Tower Grill
512 Clock Tower Drive, Brewster
Wear your bib! 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. The restaurant features 13 regional craft beers on tap used in many of their recipes; they’ll select a local beer for us to try. Our chef will teach us the technique used to make an old fashioned shrimp boil and lobster bake including clams, mussels, and corn on the cob. Then continue with a lesson on roasted potato salad. Our dessert will be a special treat utilizing seasonal fruits. They offer music on Fridays in the summer in the courtyard. Rest assured you can always expect the unexpected at the Clock Tower Grill! Class is outdoors and rain date is the following day.
1 Wed., July 20 or rain date Thurs., July 21, 6:00-8:00 pm, $15 (+ $35 sampling fee in CASH, payable to instructor). #5602
NEW! How Sweet It Is
979 McLean Avenue, Yonkers
Hands-On Sweet Treats: Sweets shouldn’t only look good, they must taste amazing and make you melt the moment you put them into your mouth. Try a treat you had as a child and get all fuzzy inside. Owner Aurea Roman has always loved sweets; at the age of 7 she used her Suzy Bake Oven to start her own bakery. The shop’s baker has had her red velvet and the Elvis cupcakes featured in Oprah’s magazine; they’ll be available for purchase. The theme for our summer cake and candy class will be sugar flowers, salt water taffy, rock candy, and marshmallow cones. The owner will show us how to make and decorate non-bake cake pops that we can sample with coffee or tea. Chef Aurea will teach us how to make the shop’s fluffy frosting to decorate your own little vanilla cake filled with chocolate mousse. Learn the techniques to create decorations for our cakes utilizing sugars, fondant cutouts, and molded chocolate pieces. Bring out the kid in you!
1 Mon., July 25, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5716
Peter Pratt’s Inn
673 Croton Heights Road, Yorktown Heights
Picnic on the Patio! This colonial homestead, built in 1780, has a historical presence, having served as General Washington’s command post. Jon Pratt, executive chef and restaurateur, welcomes you to his restaurant’s lovely patio to enjoy his take on a summer picnic. Watch as he prepares our meal while instructing us to make house cured bacon tacos. Then learn his secret to the best fried chicken and waffles. He continues with a lesson on some of his favorite sides utilizing ingredients from local farms, including corn and tomatoes from The Meadows Farm right next door. Scallion hush puppies made with Wild Hive cornmeal and ultra-ripe tomato salad will be the headliners for our picnic. Jon treats us to craft beers paired especially for the evening’s cuisine. Our dessert will be a refreshing sour cherry sorbet made in his special machine; a great ending as a summer treat. Jon welcomes you to purchase honey from his bees located on the property. This most entertaining chef is a favorite, so sign up quickly to reserve your spot!
1 Thurs., July 28, 6:00-8:00 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #5718
NEW! The Cookery Restaurant
39 Chestnut Street, Dobbs Ferry
Truly a neighborhood restaurant dedicated to capturing the warmth of Italian comfort food, Chef David DiBari has received many accolades during his young career. He continues with “Dough Nation” a traveling wood burning oven, making pizza at local farmer’s markets and events. Each pie delicious and crisp which sparked his next venture, The Parlor, creating another local favorite. He loves to cook for people who care deeply about what they eat. Along with a passion for food, his family is the source of his food inspiration. The table in the front window is said to be from his grandmother’s kitchen. The neo-nostalgic Italian menu proves evident of his style of cooking which is to progressively approach simplicity. Chef de Cuisine, Mike Bianco will give a demonstration on how to make The Cookery’s house-made mozzarella using fresh curd and served with vincono, thyme and a grilled Tuscan bread. All pastas are made in house and we will be privy to a tutorial on cauliflower ravioli, adorned with garlic, lemon, brown butter. We finish our demonstration with a summertime treat of blueberry boudino (Italian pudding) adorned with a fan favorite – white icing and Jane’s vanilla ice cream. If you have not tried this most creative chef’s kitchen, schedule a visit soon!
1 Mon., Aug. 1, 5:30-7:30 pm, $15 (+ $25 sampling fee, payable to instructor). #5719
NEW! Big Bang Coffee Roasters
1008 Main St., Peekskill
Weekend JOE! Peekskill’s newest independent coffee shop is the only local roaster owned shop – boasting exclusively organic, fair trade coffees and espresso. Each coffee is roasted at their own small batch “roaster” located at “The Hat Factory” less than five minutes away from the cafe. Each bean is roasted to a carefully selected temperature to reveal its ideal flavor profile. This coffee bean producer is committed to being socially responsible and the plants, workers and Earth has been treated kindly every step of the way. They purchase raw beans from a family-owned supplier, who is devoted to sourcing from environmentally conscious organic plantations with comprehensive fair trade policies. Join Proprietor Elina Dart as she exposes us to three different regions of coffee beans, how they are served and prepared by utilizing three different methods of brewing. This lecture will describe growing regions around the world, processing methods, and roast levels, as well an overview of the basics of brewing. We will learn the skills necessary to properly extract coffee at home for consistency and the best flavor. Snacks will be served to enjoy with our delicious samples of coffee. Fly solo or bring a buddy to experience the secrets to making a fine brew!
1 Sun., Aug. 7, 10:30am-12:30pm, $15 (+ $15 sampling fee in CASH, payable to instructor). #5720
DeCicco & Sons
17 Maple Avenue, Armonk (Demonstration Kitchen-2nd floor)
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. One of our fabulous chefs will teach the techniques used to make some of their catering specialties. First a lesson on combining two summertime treats – tomatoes and watermelon with a buttermilk broth to create a flavorful chilled summer soup. Next the recipe and technique to make crispy cornmeal fried catfish with roasted red peppers, oyster mushrooms and an asparagus pesto. Our lesson will continue with white asparagus topped with a quail egg, bacon hollandaise and soft herbs. 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., August 9, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #57221
Sam’s of Gedney Way
50 Gedney Way, White Plains, NY 10605
BBQ Menu: When Prohibition was repealed in 1933, Sam Eisenstein received the first of three liquor licenses granted in Westchester County. Sam was “a wonderful guy, hardworking, gracious, friendly,” and he represented the epitome of restaurateurs. As a tribute to those qualities, his patrons elected him Mayor of Gedney Way. Today, owners Peter and Karen Herrero have kept the tradition alive with exceptional quality and service in a comfortable atmosphere and have expanded the business with an extensive catering operation. The Great American BBQ Company has been catering events in the tri state area for over 20 years. Now it has opened a seasonal BBQ Shack on the Deck of the 85 year old restaurant. Culinary Director Joseph Sasso will get you excited to learn the secrets to make a great BBQ translating to your home summer grilling. You will learn how to roast a whole suckling pig from start to finish with an informative demonstration using La Caja China – translated “the Chinese box”. This method dates back to the 1850’s when Chinese immigrant workers in Cuba toted this roasting box around to cook their meal as they toiled in the sugar cane fields. He will show us how to prepare traditional sides and new healthier options utilizing brines, rubs, sauces, and salads. You will dine on young swine and Peter will treat us to some summer beverages including sangria, local craft beers and more. This class will enable you to take these ideas and apply them to your summer parties. So throw away your blue bag of charcoal and get ready to learn and enjoy a “Great American BBQ”! Grab a few friends and make a night of it while learning tricks of the trade from a master!
1 Wed., Aug. 10, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5722
NEW! 273 Kitchen
273 Halstead Avenue, Harrison
Mediterranean Inspired/Weekend Lunch: This lovely restaurant and wine bar offers exquisite plates. Owner and Chef Constantine Kalandranis is a master at combining the freshest farm finds. Along with General Manager Christopher Creedon, Sommelier Richard Mitchell, and Executive Chef Hichem Habbas, he makes both the food and service shine. Our chef will teach us to make tsatziki and mezze served with olives, cheese, almonds, and house made pita. Next learn to peel and stuff a beautiful, only in summertime, delicious vine ripened tomato with quinoa, feta, and fresh herbs, served with local arugula and red onion, and adorned with the chef’s specialty: grilled pork kebabs. Our dessert demo: how to make an easy yogurt gelato with honey macerated cherries, embellished with mint and cinnamon walnuts. Our chef treats us to a lesson on a summertime special drink.
1 Sat., Aug. 13, 12:00 noon-2:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5723
Cedar Street Grill
23 Cedar Street, Dobbs Ferry
N’awlins Cookin’! Located in the quiet downtown, this restaurant offers American themed fare and artisanal beers; their fresh comfort food has many interesting twists. Owner and Chef Matt Kay’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 his New Orleans inspired fare. He’ll teach us to make mac and cheese fritters with a creole dipping sauce. Next a lesson on chicken and andouille sausage etouffee served with Carolina rice. A briny treat from the chef may be in the cards along with a mini education on something from the sea. Our cocktail education is on CSG’s famous summer beverage Ready Aim Fire made with serrano chilies and lime. For dessert, seasonal berries and house-made whipped cream. Come join us for a fun night!
1 Tues., Aug. 16, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5724