A Taste of Westchester
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To register please call 914-606-6830 and press option 1
Join us at several of Westchester’s most exciting restaurants for a culinary adventure that will tantalize your taste buds. Each chef will offer a private cooking demonstration, followed by a tasting of the prepared items. Fees include non-alcoholic beverages. New menu items are explored each semester. Menu substitutions may occur when necessary. Demonstrations will begin at the times designated. Sampling fees are payable in CASH only. Call restaurants or visit their web sites for directions. No refunds are given for these classes. A one-time per semester student fee of $3.25 will be added to the final tuition calculation. CE-REST 2000 is the class number for all Taste of Westchester classes. The classes are open to adults 18 years and above only.
NEW! Mozzarella 4 U, 914-260-5219, www.mozzarella4u.com
Class held at La Bocca Ristorante
8 Church Street, White Plains
Hands-On Mozzarella Making!
Greg Tosto, from Calabria, has been making fresh mozzarella products for over 30 years. Known to most as the “Mozzarella Man,” he grew up in the Belmont section of the Bronx known as Little Italy. Chef’s culinary talents hail from his blend of working with Pasta Villaggio, The Original Balducci’s, and Stew Leonard’s and having owned his own gourmet shop at age 24. Tonight we will explore some of his specialties including bocconcini (small bite), several types of filled mozzarella rolls, and burrata all utilizing Latticini brand curd. Get ready to make your own with our chef’s direction. Eat it now or take it home to share. Then we’ll taste some delicious items utilizing our freshly pulled mozzarella. The samples may include Margherita pizza, chicken and eggplant parmigiana sandwiches, and a burrata salad. To cap off our “cheesy” lesson try their most original dessert, bananas and strawberries with Nutella rolled in a mozzarella sheet. There will be a CASH bar for the evening. Greg will come to your next party and make mozzarella right in front of your guests. This special mozzarella can be purchased at HMART and LaBocca for your catering needs. You can purchase extra handmade mozzarella rolls to take home. Come out for an interactive night to learn the secrets from a pro!
1 Mon., July 31, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #6017
607 East Boston Post Road, Mamaroneck
Hands-On Chocolate Fun!
A chocolate factory with an open kitchen, this sweets shop offers such items as truffles, barks, and bonbons. They also serve baked goods such as cookies, cupcakes, brownies, chocolate fondue, ice cream, and homemade hot chocolate. They create beautiful confections with the themes changing seasonally. Proprietor and Chocolatier Maria Valente will explain the difference between chocolate that has to be tempered, the kind used in the store, and the kind you can easily work with at home. Our chocolate class will be interactive and designed for the home maker using melt and mold chocolate. We’ll taste different chocolates and enjoy a cool drink. Then the fun begins, creating delicious summertime caramel apples with chocolate and add-ons. Take home what we create to share or eat it all yourself on the car ride home! After class you are welcome to purchase your own supplies to continue making what we learned at home. A sweet night on the town!
1 Tues., Aug. 1, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #6012
27 Main Street, Tarrytown
Pasta Demo and Summertime Treats!
Owner and Chef Henry Cabral has come up with a unique formula: a casual American gastro-pub offering creative, locally sourced dishes and seasonal menus inspired by what farmers and fishermen are growing, raising, and catching. The chef will show us how to make some summertime favorites starting with a demonstration on chilled tomato gazpacho. Learn to properly sear Atlantic salmon adorned with mango and avocado salsa. Known for their fresh made pastas, chef will continue with a lesson on handcrafted gnocchi in brown butter sauce as a side for our fish dish. Henry began his career as a pastry chef and makes some of the most delicious desserts in Westchester. Tonight, a lesson on Molotoff with caramel and almonds (Portuguese meringue). Join us for an informative demonstration utilizing farm fresh ingredients with a classically trained restaurateur! Always a lovely evening.
1 Mon., Aug. 7, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #6013
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 Sommelier Rich Mitchell, and Chef Tori Valdes both the food, drink and service shine. Our chef will teach us to make several of their signature dips including hummus and melted eggplant with house made pita. 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 the secrets to their king salmon done two ways, tartare and house cured. We will learn a simple Mediterranean marinade for the chef’s specialty, grilled pork kebabs served on arugula. Our dessert demo is a “how to” on Filo custard cups with pastry cream and toasted nuts. Our chef treats us to a lesson on a summertime special drink. This chef is one to watch as there is always something new cookin’!
1 Sat., Aug. 12, 12:00-2:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #6014
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
Hands-on Knife Skills!
This company now has a new facility with a magnificent test kitchen. They are mostly known for their beautiful knives from Germany. As a special treat you can shop with a substantial discount on Zwilling, Staub, Demeyere, and Miyabi products (anything on their website). Bernard Janssen, Resident Chef and Culinary Program Manager, will introduce us to the fundamentals of good knife skills. “What makes a great knife and how do I use it?” During this hands-on class the chef will discuss what makes a quality knife and which knife to use for every task. We’ll practice a variety of important knife techniques including: the circular/rocking motion, cutting julienne, cutting Brunoise, dicing an onion, how to supreme an orange, mincing herbs, and how to use a fish filet knife. Cleaning and maintaining your knives will be covered as well. This is not a full meal and only light fare and beverages are served during class. The cooking studio also offers their own classes throughout the year and hosts private events.
1 Thurs., Aug. 17, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #6016
NEW! Stangioni Pizza, 2 Bridge Street, Ardsley
Seasons Change! Stangioni is Italian for seasons, and this family-operated restaurant has an ever changing seasonal menu. Situated in this small town, they’re known for their pizza (best crust) and a whole lot more! Brian and Jessica Chacon will treat us to a lovely evening with a fall inspired menu, including items from their garden. Our lesson will include roasted fig pizza, pumpkin and saffron risotto with chopped chestnuts, and pollo quattro Stagioni: chicken, mushrooms, pancetta, green olives, artichokes, and plum tomatoes. For dessert, a house specialty: cannoli cream stuffed zeppoles. Enjoy the beautiful family atmosphere and tasty food too!
1 Tues., Sept. 19, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83144
Coffee Labs Roasters, 7 Main Street, Tarrytown
Cupping? Alice and Mike Love are driven by a passion for the environment, sustainability, and ethically sourced high quality coffee. Lead barista Jefferson and professional roaster Doug Wray will teach us basic coffee cupping skills; aromatics, slurping, and tasting. Our class will include a tasting of nuts, chocolate, and fruit, including berries and citrus. We’ll “cup coffee”: observing the tastes and aromas of brewed coffee by deeply sniffing the coffee, and loudly slurping the coffee so it spreads to the back of the tongue, then spitting it out. We’ll explore the mouth-feel, sweetness, acidity, flavor, and aftertaste. Coffee beans embody telltale flavors from their growing region, so we’ll attempt to identify their origin. Tastes of food included only for coffee profile identification. A slurping we will go!
1 Mon., Sept. 25, 7:00-9:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83145
Zwilling J.A. Henckels Cooking Studio, 270 Marble Avenue, Pleasantville
Hands-on Cooking/Knife Lesson! Known for knives from Germany, the U.S. headquarters has a spectacular test kitchen. Under Bernard Janssen, Resident Chef and Culinary Program Manager, we’ll learn to prepare a Dutch Colonial rijsttafel, an Indonesian “rice table” feast. Chef Bernard, along with Arend Bakker, will teach knife and cooking techniques. Our lesson will include gado gado (vegetables); sambal goreng telor (egg); saté ayam (chicken); rendang daging (stewed beef); and sajur lodeh (vegetable); with side dishes of kacang peanut sauce; sambal kecap sauce; acar kuning salad; serundeng fried coconut flakes; rempeyek; fried crackers; krupuk udang prawn crackers; emping melidjo (Indonesian chips); and other sambals. Sign up quickly as there is limited space. As a special class treat, shop with a substantial discount on Zwilling, Staub, Demeyere, and Miyabi products. Longer class due to interactive cooking; wear your comfy shoes!
1 Tues., Sept. 26, 5:30-9:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83146
Birdsall House, 970 Main Street, Peekskill
Beer Garden! In this award winning restaurant Chef Richard Norbutt, along with Sous Chef Tom, bring their talents and their creativity using farmer’s market finds. They offer a discussion on local hard ciders and brews currently on tap, plus warm spiced local apple cider to warm us on a cool fall evening. We’ll start with curried apple and ale soup. Learn to turn any grain into a beautiful risotto, using farro, root vegetables, parmesan crisps, and aromatic basil oil. Next, a perfectly pan roasted, peppered pork loin with a garlic mustard infused demi glaze, accompanied by grilled sweet potatoes and shaved Brussels sprout slaw with warm bacon vinaigrette. All made with ingredients so local, many are harvested from Birdsall’s own vegetable garden. Learn what’s in season in our area and how to properly pick and prepare each ingredient. Dessert will be from their in-house pastry chef. Bring a jacket!
1 Wed., Sept. 27, or rain date Thurs., Sept. 28, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83147
NEW! Hilltop Hanover Farm, 1271 Hanover Street, Yorktown Heights
Hands-on Picking and Prepping! Seasonal produce allows for spontaneity and spicing! Join us at the farm to select produce and put together a seasonally inspired meal. Chef Rinku Bhattacharya will treat us to specialties from her cookbooks. Rinku will talk about the basics of practical seasonings and how to mesh seasonal offerings with spices as you prepare a sampling of modern Indian dishes. Our lesson will include saag chicken with creamy curry and fresh picked greens, accompanied by red lentils with freshly picked vegetables, masala roasted seasonal vegetables, and basmati rice with cardamoms and bay leaves. Signed copies of Rinku’s cookbooks will be available at special buy one, get one free pricing of $35 for two. BYOB if you choose.
1 Sat., Sept. 30, 11:00 am-1:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor + optional cookbooks $35). #83176
NEW! Dubrovnik Restaurant, 721 Main Street, New Rochelle
Under the Bell! This restaurant offers Croatian cuisine, specializing in Mediterranean seafood. Tradition dictates use of an outdoor coal-piled iron dome for an “under the bell” method of grilling. Executive Chef Antonio Selendic uses only the freshest catch and many of the herbs and vegetables are from the restaurant’s garden. Chef will discuss the origins of each ingredient, as well as the history of Croatian cuisine. Well learn to prepare baka’s salata od plod ova mora (Grandma’s seafood salad with calamari, octopus, capers, red onions, and potatoes, in a vinaigrette sauce); teletina ispod peke (veal with roasted potatoes and vegetables from the outdoor wood-fired oven); and savijaca of jabuka (apple strudel). We will be “al fresco” on their upstairs covered and heated terrace, so dress accordingly. Come taste a bit of Croatia!
1 Mon., Oct. 2, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83177
NEW! Siegel Bros. Marketplace ~ Wine & Spirits Shop, 39 S. Moger Avenue, Mount Kisco
Wine/Food Pairing! An old school food market concept for how people are eating today. A butcher, fish, and cheese monger, Executive Chef David Nevins incorporates seasonal ingredients into his prepared foods for carry out. We begin at the wine shop for a taste, then venture across the alley to tour the market with all its wares, and finally we return for our guided class. The proof is in the palate as we taste cheeses, prepared foods, and some special ingredients to experience various wine combinations. We’ll also debunk a few wine and food pairing myths along the way. Cheers!
1 Tues., Oct. 3, 6:30-8:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83178
NEW! Chocolations, 607 East Boston Post Road, Mamaroneck
Hands-On Chocolate/Wine! Chocolatier Maria Valente has a chocolate factory offering bonbons and baked goods. Who wouldn’t want to feel like a kid, and indulge like an adult? Design your own candy bar! Make a 1/4 pound chocolate bar with your choice of toppings. Explore three wines and their chocolate pairings; learn to match chocolates and wines so you can impress your family and friends. Take home your own bar and box of chocolates to share, or eat it all yourself! Non-alcoholic beverages will also be served. After class you can purchase your own chocolate supplies. A sweet night on the town!
1 Wed., Oct. 4, 6:30-8:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83179
Hudson Social, 11 Station Plaza, Dobbs Ferry
Choo-Choo Water Views! At the restored, landmarked DF train station just a stone’s throw from the Hudson, enjoy seasonal outdoor seating to share the spectacular view! Chef Joe Bologna will demonstrate techniques that can be used in real life daily cooking with a focus on streamlined preparation to create multiple dishes. We’ll learn how to butcher meat and use a universal marinade to flavor oven roasted herb potatoes, peppers and onions, and hanger steak. For dessert, an Italian treat, affogato (drowned) trifle. Their mixologist will instruct in a seasonal cocktail. Accessible by railroad: take a stroll before or after class along the new Dobbs Ferry Riverfront Park. See you down by the river!
1 Tues., Oct. 10, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83180
Royal Palace, 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. Owner Jagdish Mitter, our gracious host, shares a few surprise dishes, including samosa chat (chana masala, mint chutney with yogurt); sali boti (lamb with dried apricots and straw potatoes); malai kofta (cottage cheese, potato, and cashew croquettes in a cashew cream sauce), and nan (soft Indian bread made in a tandoor oven). Our dessert will be jalebi, deep-fried dough formed into circular shapes and soaked in syrup. Their catering hall in Yonkers is spectacular for special events and now serves dinner. Come share a taste of India!
1 Wed., Oct. 11, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83181
Fino, Amberlands Plaza, 1 Baltic Place, Croton-on-Hudson
Pasta Making! Chef Paul Vuli’s passion for creating delicious Northern Italian cuisine stems from his belief that recipes work better the old fashioned way. View his pasta room to see his faithful Italian-born pasta machine, affectionately called Cadillac. We’ll learn to make fettuccine with mascarpone cheese, grilled chicken, and broccoli; Waldorf salad, with Belgian endive, roasted Holland peppers, whole nuts, and stilton cheese; and snapper alla adriatico, Florida red snapper in tomato broth with garlic, white wine, and little neck clams. Chef treats us to wine and a special dessert. Always generous with his time and hospitality, this is a favorite class each semester!
1 Thurs., Oct. 12, 5:30-7:30 pm, $15 (+ $22 sampling fee in CASH, payable to instructor). #83182
NEW! Cabbage Hill Farm and Foundation, 115 Crow Hill Road, Mt. Kisco
LUNCH at Peter Pratt’s Inn, 673 Croton Heights Road, Yorktown Heights, 914-962-4090, www.prattsinn.com
The Farmer and the Chef! Truly farm to table: first to the farm with Brian and Eileen to see where our ingredients originate, then a lunch created from our “finds” with Chef Jon Pratt, only 10 minutes away. The CH farm is non-profit, dedicated to the preservation of historic farm animals and promoting sustainable agriculture and aquaponics. No chemicals, hormones, or antibiotics are used in their raising of Devon cattle, pasture-raised lamb, Shetland sheep, old-fashioned breeds of pigs like Berkshire and Large Black, and Heritage poultry plus Shetland geese and ducks who graze on conservation land and organic grains. Aquaponics are used to produce greens and fish; Drive to Peter Pratt’s Inn and watch our chef demo utilizing our farm finds. See him prepare salad with smoked trout; pulled pork with a rub and sauce; and luscious sides from the farm’s produce including an Asian slaw. Includes a sweet treat and a special wine for us to enjoy. Please wear appropriate attire for visiting the farm and note the extended time. This is a class not to be missed so sign up quickly!
1 Sat., Oct. 14, 11:00 am-2:30 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #83183
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 Itallian dishes. We’ll start with gamberi crostantino: shrimp sautéed in garlic, herbs, lemon, and white wine, on toast and mesclun greens. Next, stracciatella, or little rags. Get your cameras ready for tableside show of pappardelle a la Chef Emilio: fresh pasta and three types of mushrooms and cognac, set on fire in a hollowed wheel of imported Parmigiano-Reggiano. This is followed by pollo alla Catena: stuffed chicken breast with shrimp, prosciutto, and mozzarella, sautéed in wine, lemon, green peas, and shallots, plus bistecca alla Barolo: shell steak sautéed with shiitake mushrooms, onions, and wine. White chocolate strawberry cake and coffee will complete our feast. Attendees love the show as this chef is on fire!
1 Mon., Oct. 16, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83184
NEW! Plum Plums, 72 Westchester Avenue, Pound Ridge
Cheese, Glorious Cheese! Cheese 101 class from Gayle Martin and Michael Riahi, who cultivated the cheese store to complement their wines. Our focus is on cheese: farmstead and hand crafted from around the world. They also melt the best grilled cheese sandwiches, and offer artisanal jams, organic olive oils, and chocolates along with artisan crafts, curating the best of local and global gourmet. Tonight, learn about the art of cheese making: how it is made, cheese affinage, the process of aging, and cow vs. sheep vs. goat: three animals, three different milks, thousands of possibilities. Become educated on wine and cheese accompanied by delicious condiments. Taste and learn! Life is Great, Cheese Makes It Better!
1 Tues., Oct. 17, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83185
NEW! Sambal, 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. Chef Lucky Thai Tungwongsakul from Bangkok along with Proprietor Navjot Aurora will combine their expertise to acquaint us with the balanced flavors of sweet, salty, sour, and bitter. We’ll begin with kai satay (marinated chicken in peanut sauce, cucumber onion ajat), and continue with pad Thai (shrimp, rice noodles, tamarind, and peanuts). pla rad prik (red snapper, spicy chili, basil, garlic), and gang kiew wan (green curry, organic tofu, coconut milk, eggplant, and string beans). Come taste the bold flavors from our amazing chefs and enlighten your taste buds!
1 Wed., Oct. 18, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83186
Clock Tower Grill, 512 Clock Tower Drive, Brewster
Veggies Star of the Show! Now the proud owners of a farm supporting their restaurant’s growing needs, our talented Chef Rich Parente and his partner and wife, Cassie, use local, organic, and natural ingredients in all their dishes, including elk and kangaroo. Tonight, let’s bring veggies to the center with this all-vegetarian menu. We’ll prepare massaged kale with house-smoked pecans, roasted sweet potatoes, golden raisins, in a Crown Maple syrup vinaigrette, followed by seasonal vegetables wrapped in tamales and a surprise side utilizing local fall ingredients. We’ll finish with sweet potato doughnuts with a root vegetable cream filling. A local beer will showcase our meal.
1 Thurs., Oct. 19, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83187
NEW! Northern Westchester Hospital Café, 400 East Main Street, Mount Kisco
Healthy Cooking! Executive Chef Patty Sobol teaches a focus on healthy but flavorful eating! All food is made from scratch using organic, antibiotic-free, and local ingredients: honest good food. Weather permitting, class is held in the Janet Fields Memorial Garden, otherwise in the café. We’ll start with honey apple kale salad (local honey, feta cheese, honey-crisp apples, and spiced pecans in a cranberry Dijon vinaigrette), followed by wild caught salmon from Norway (in a carrot, sesame, and ginger marinade, with edamame, barley, roasted Brussels sprouts, and spinach). We’ll finish with apple walnut date cake made with fall inspired ingredients. Registered Dietitian Jackie Farrall will field any culinary related questions. This is a lovely educational opportunity in memory of Coordinator Donna Monaco’s dad; all proceeds and any extra donations go to the JF Memorial Garden.
1 Sat., Oct. 21, 12:30-2:30 pm, $15 (+ $20 minimum sampling fee, as memorial donation, in CASH, payable to instructor). #83188
Exit 4 Food Hall, 153 East Main Street, Mount Kisco
Different Venues – One Roof! Owner Isi Albanese’s space allows you to choose among a number of food stations and enjoy the communal experience. The emphasis is on locally-sourced and artisanal items, with constantly changing menus; it’s home to their famous sushi doughnut. Enjoy learning about wood-fire roasted Calabrian cauliflower and parsnips topped with spicy honey; shaved fennel salad with arugula, Reggiano, and lime white balsamic vinaigrette; lumache pasta with Brussels sprouts, butternut squash and pancetta from his Piacci pasta station; perfect crust pizza from his Fuoco wood-fired pizza oven; and warm brioche panini filled with gelato and Nutella crunch. They offer one of a kind items including seafood, BBQ, and sushi. Come see what it’s all about, you will be surprised!
1 Mon., Oct. 23, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83189
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 a chance to help prep. Travel to Germany for some ethnic fare, such as grilled bratwurst on a pretzel bun with mustard beer sauce and 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. 24, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83190
Dolphin, 1 Van Der Donck Street, Yonkers
Waterfront Seafood! This is a unique waterfront restaurant with an eclectic menu featuring many regional influences; the large outdoor gardenlike seating area overlooks the Palisades and Hudson River, including a mini beach. Chef Jason Perez teaches us about seafood; we’ll make crab cakes (lump crabmeat with chipotle aioli, pineapple salsa, and potato pancakes); Spanish paella (mixed seafood, chicken, spicy chorizo, and saffron rice)’ and a flourless chocolate torte. Our proprietor, Jimmy, will offer a class special featuring a wine pairing with each course for an additional $9. Valet parking validated. Join us down by the river!
1 Wed., Oct. 25, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $9). #83191
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 hosts always start our night with an amuse bouche: tonight will be beets and goat cheese. We’ll learn to make butternut squash ravioli with sage crema. Chef Clinton Bartow will teach the “trick” to breaking down a duck for preparation, both classic confit and pan seared, in traditional orange sauce. Seasonal apples in puff pastry will end our evening. The “treat” will be wine chosen to pair with our duck. Don’t be afraid to sign up! Come help keep the spirits at bay. Happy Halloween – BOO!
1 Thurs., Oct. 26, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83192
MP Taverna, 1 Bridge Street, Irvington
Weekend/Cookbook! Enjoy a Greek feast from Michelin star chef Michael Psilakis who has appeared on Food Network’s Iron Chef America. We’ll 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: crudite and pita chips with Mediterranean salsa; sautéed chicken thighs in sweet and sour salsa; and pasta with sausage and peppers. The dishes 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 for chips and crudité. Grab a friend for a lesson in a spectacular setting.
1 Sat., Oct. 28, 2:00-4:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor; optional signed cookbook additional $25). #83193
Café of Love, 38 East Main Street, Mt. Kisco
914-242-1002, www.cafeofloveny.com and www.ladleoflove.com
Thanksgiving Love! We honor you, Mr. Turkey, but sides are the stars of this grateful gathering. Proprietor and Executive Chef Leslie Lampert takes traditional sides and spins them into superstars using seasonal crops from neighboring farms. For a buffet or an intimate family celebration, these seasonal sides will be the talk of your table! A class that teaches restaurant techniques with easy-to-follow recipes. Start with cheese and crudities to keep the hunger away, and continue with holiday sides that will share a starring role with your roast or turkey! 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 wine chosen to complement our scrumptious sides. Always a great educational experience from a veteran business woman!
1 Mon., Oct. 30, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83194
Piccola Trattoria, 41 Cedar Street, Dobbs Ferry
Hands-on Pasta! Argentinian born Chef Sergio Pennacchio comes from many successful years as the owner of Pasta E Pesce. He has revamped his family business with a warm and inviting atmosphere in his newly expanded space. Help to hand-make pappardelle con noocciole (egg pasta, butternut squash, and roasted hazelnuts in a cream sauce), pork belly, creamy polenta and toppings, including a lesson on butchering. Wine to complement our mea included. A surprise dessert from our most approachable chef, who is sure to become your favorite!
1 Wed., Nov. 1, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83195
Elia Taverna, 502 New Rochelle Road, Bronxville
914-ONE-GYRO (663-4976), www.eliataverna.com
OPA! Classic Greek! Arrive hungry as Proprietor and Chef Michalakis Sarris, partnering with GM Adan Munoz, are passionate about great food and service. Our lesson will include pita with lemon marinated olives; tirokafteri, a creamy spicy feta cheese; tyropitakia, feta cheese phyllo dough pies; pastichio, baked pasta with ground meat in béchamel sauce; and imam, baby eggplant stuffed with tomato, garlic, onions, and cheese. Dessert will be galaktoboureko, custard filling, phyllo dough, and cinnamon, with Greek miso-miso, equal parts of steamed milk and espresso, or an icy frappe. Hold onto your dishes as this is a wonderful education each and every time with our favorite Greek chef!
1 Thurs., Nov. 2, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83196
NEW! Bull & Barrel Brewery, 988 Route 22, Brewster
845-278-BULL (2855), www.bullandbarrelbrewpub.com
Hands-on No Bull! Owners Wendy and Rick have created a fun atmosphere with a micro-brewery and a mechanical bull – take a ride after class if you dare! Entertainment includes music and line dancing to kickin’ up your heels. We’ll tour the brewery, sample the current selections, and hand craft our own slider burgers: 70/30 bacon burger (beef and apple wood smoked bacon), rodeo burger (slow smoked beef brisket ground with bleu cheese-stuffed olives and beer battered onion rings), and. B&B veggie black-bean burger (veggies, crushed walnuts, avocado, and sriracha sour cream). We’ll finish with pumpkin spiced truffles. Wear your cowboy boots and hat. Yeeha!
1 Mon., Nov. 6, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83197
NEW! 273 Kitchen, 273 Halstead Avenue, Harrison
Taco Tuesday! Owner and Chef Constantine Kalandranis is a master at combining the freshest farm finds along with spectacular fish and meat. Along with GM Christopher Creedon, Sommelier Richard Mitchell, and Executive Chef Iliana Negron, the food, drink, and exceptional service shine. We’ll try several items soon to be on their new taco restaurant’s menu: Mediterranean guacamole with pita chips; a duo taco demo of chicken and shrimp with mescal lime marinade; octopus ceviche tostada with crushed tomato salsa verde; and churros, fried corn doughnuts with chocolate port sauce. Enjoy a special cocktail, paired with our taco Tuesday theme. This is a fabulous instructor with a lot to offer so don’t delay!
1 Tues., Nov. 7, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83198
NEW! The Armonk House, 111 Bedford Road, Armonk
Interactive! Owner Connie Petrovich and Executive Chef Russell Archer use locally sourced ingredients and are very conscious of the “footprint” they leave behind. Learn Italian favorites like arancini (crispy risotto or rice balls with provolone cheese in pomodoro and pesto sauces); and homemade ricotta cheese, layered into Sicilian eggplant parmigiana with roasted red peppers, pomodoro sauce, and mozzarella. Make a traditional dessert, tortoni (Italian frozen cream with toasted almonds). This hot spot features music on most weekends.
1 Wed., Nov. 8, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83199
Roc N Ramen, 19 Anderson Street, 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 steamed buns (tofu, cucumber, and butter lettuce in a steamed soft bun), and 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). Wayne’s daughter created Mia ice cream (light airy steamed buns, with powdered sugar and ice cream), as a Japanese zeppole. Premium Japanese Sopporo beer and a discussion on how the restaurant concept was developed. A favorite class – come slurp with us!
1 Thurs., Nov. 9, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83200
Zwilling J.A. Henckels Cooking Studio, 270 Marble Avenue, Pleasantville
Hands-on Knife Skills! This company, known for their beautiful knives from Germany, offers a special class treat: shop with a substantial discount on Zwilling, Staub, Demeyere, and Miyabi products. Bernard Janssen, Resident Chef and Culinary Program Manager, will introduce us to the fundamentals of good knife skills. There will be a hands-on class discussion on what makes a quality knife and which knife to use for every task. Practice a variety of knife skills including the circular/rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and fileting fish. Cleaning and maintaining your knives will be covered. This is not a full meal and only light fare and beverages are served during class.
1 Mon., Nov. 13, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83201
The Dessertist, 50 Maple Street, Croton-on-Hudson
Make your Cake, Eat it Too! Executive Pastry Chef and Owner Samantha Mittler hosts a hands-on cake decorating and flavor development lesson in her dessert studio. Recently named as a Food Network Featured Chef, she now has clientele across the country; look for her at food festivals. Learn the basics of making and decorating the perfect layer cake, flavor development, and step-by-step instructions to build the perfect layer cake, including a lesson on fun decorating techniques. Sample tasty treats to learn about different flavor combinations, along with basic beverages. Each attendee will go home with a completed layer cake with holiday themed decorations to repeat at home. This is going to be FUN so grab a friend and come out to play!
1 Tues., Nov. 14, 6:30-8:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83202
AJ’s, 542 North Avenue, New Rochelle
Autumnal 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. Fall brings a local supply of apples, squash, Brussels sprouts and root vegetables; AJ will show us how to incorporate many fall favs into several dishes. Find easy roasted veggies that can be prepped on the weekend to incorporate into snacks and dishes throughout the week. Learn butternut squash soup, vegetable muffuletta, cheddar-bacon apple burger, and apple cider pickled vegetables. Finish it all off with a lo-cal baked apple with maple syrup enhanced whipped cream. Always full of surprises, Chef shares tastes of whatever special he is making that day. This is always a terrific class, up close and personal, with a top notch instructor. Sure to be your favorite!
1 Wed., Nov. 15, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83203
Pinot’s Palette Mamaroneck, 108 Mamaroneck Avenue, Mamaroneck
Paint Your Food! Have fun…and eat! We are invited to paint a small canvas of a culinary related subject. In this interactive art studio, we’ll enjoy an artist guided mini-art class while we nibble on food from an amazing local restaurant. They’ll provide the canvas, easel, brushes, paints, and apron; our instructor will guide us step-by-step through a fun food-based painting. We’ll complete our masterpieces by the end of class. Go home with a new painting and a belly full of amazing chow! There is a cash wine and beer bar to get your artistic juices flowing. Nearly everyone is surprised at their inner Picasso. This is a fun night so grab a friend and come out to paint!
1 Thurs., Nov. 16, 6:30-8:30 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #83204
Chutney Masala Indian Bistro, 76 Main Street, Irvington
Lunch/Kitchen Demo! Chef Navjot shares his vast food knowledge from his native home in Jalandhar Punjab. Explore the spices used to create the complex flavors that comprise each dish as we sit in his open kitchen. Our lesson will include Bhajjia (chickpea flour dusted veggie fritters); chana masala (chickpea stew); saag paneer (homemade cheese and tempered pureed spinach); tikka (chicken braised in a fenugreek scented tomato cream sauce); hyderabadi dum biryanis (long grain basmati rice slow-cooked in a special copper vessel with herbs, spices and vegetables); and nan (bread baked fresh in the tandoor). Always a very popular class!
1 Sat., Nov. 18, 11:30 am-1:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83205
NEW! The Tavern at Croton Landing, 41 North Riverside Avenue, Croton-on-Hudson
Savory Seafood! 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. This hot spot is known for its cocktails, pub food, and seafood specials. Tonight our favorite chef, Ralph Croteau, will teach us to make a few of their favorites, such as oven roasted lump crab cake with saffron aioli, and Cajun-style seafood gumbo. Finish with crème anglaise to adorn fresh berries. Join us for a taste of the shore!
1 Mon., Nov. 20, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83206
Tarry Tavern, 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. Visit their take-out shop Eatarry for some delicious sandwiches and gelato. Tonight we’ll prepare hand crafted gnocchi with crispy prosciutto in butter sauce; and braised beef short rib with parmesan polenta and root vegetables. Our chef began his career as a pastry chef and makes some of the most delicious desserts, such as pear tarte tatin. Join us for an informative demonstration with a classically trained restaurateur!
1 Mon., Nov. 27, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83207
Albano’s, 83 Westchester Avenue, Pound Ridge
Interactive Wonderful Setting! Born in France, Chef Jehan deNoüe is Albano Appliance’s own resident chef; he’ll share tips on a variety of methodologies 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 just in time for the holidays. We’ll learn to make a wild mushroom and asparagus tart, roasted tenderloin of beef with a classic French chassuer sauce (hunter sauce) of mushroom, bacon, tomato, and veal stock, with seasonal vegetables. Well end with a classic chocolate pot de crème with homemade crème fraiche. Do not miss this class as it is always a favorite!
1 Wed., Nov. 29, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83208
Sunset Cove Restaurant, 238 Green Street, Tarrytown
Tuscany – Water View! The views of the majestic Hudson, the sparkling lights of the new Tappan Zee Bridge, and the soaring Palisades await with Owner Gianni Piccolino and Chef Tommy Calandrucci. Tuscany’s cuisine is known throughout the world for using basic but high-quality ingredients to craft hearty meals. Fish, prime cut meats, extra virgin olive oil, legumes, and cheeses are all central to the Tuscan diet. Our chef prepares each item in the dining room, including warm seafood bruschetta, house-made gnocchi (help chef to roll them), wild boar ragu, and whole roasted branzino (Mediterranean sea bass), with seasonal side dishes. End the meal with Mascarpone panna cotta; the chef may surprise us with a few more options! Toast our chef with a red wine chosen to complement our feast. Always a class favorite with an energetic chef, so join us down by the river!
1 Mon., Dec. 4, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83209
Peekskill Brewery, 47-53 South Water Street, Peekskill
Let’s Get Pickled! This is an award winning brewpub priding itself on making world class beer and food. Family owned and operated, it was the first of its kind in Westchester County and set the stage. Embark on a private tour of the brew-house and dive into the beer making process. Learn the magic of fermentation: our brew master will pair a selected PB beer to enhance our menu and educate us on its properties. Enjoy beer cheese in a special mac n’ cheese appetizer; jaegerschnitzel (breaded pork cutlets in mushroom gravy utilizing house beer); butter poached cabbage; and picnic potato salad. A decadent chocolate fudge brownie sundae tops it all off.
1 Tues., Dec. 5, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83210
Peter Pratt’s Inn, 673 Croton Heights Road, Yorktown Heights
Something is Buzzing! This colonial homestead, built in 1780, has been a local inn dating back to 1926. Executive Chef and Owner Jon Pratt, a wonderful speaker, will delight us with stories of the Inn’s history and culinary past. A wine pairing is specially selected for the evening and he’ll incorporate fall’s harvest into each course. Our lesson will include roasted fall vegetables on arugula leaves; ricotta cheese made from scratch with a honey drizzle; and grilled venison loin with braised red cabbage and spaetzle. End with a special sweet from our talented chef. Jon welcomes you to purchase honey from his own bees. Come dine with us for an evening of play, food, and wine!
1 Wed., Dec. 6, 6:00-8:00 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #83211
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 the delicious aroma of an old world delicatessen. Owner Ronald Dragoon is committed to preserving the traditional cuisine of his Eastern European heritage, amidst all that’s required to operate a modern Kosher restaurant. Chef Jose Cyalis will teach us about some traditional kosher deli favorites, such as potato knishes; stuffed fried kreplach (Jewish wontons); sweet and sour sauce; Mediterranean-style lemon olive oil dressing; and Israeli chopped salad (peppers, cucumbers, and tomatoes). Ben’s corned beef is the best around enjoy unlimited tastes. Sample Ben’s pastrami on a beef-strami burger slider with crunchy garlicky pickles. The desserts are made out of house to adhere to strict dietary restrictions but we will try some assorted cookies and rugelach, Jewish pastries of Ashkenazic origin, and tour their immaculate kitchens. Join us for an evening of tradition and fun!
1 Thurs., Dec. 7, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83212