A Taste of Westchester
To register please call 914-606-6830 and press option 1
Join us at several of Westchester’s most exciting restaurants for a culinary adventure that will tantalize your taste buds. Each chef will offer a private cooking demonstration, followed by a tasting of the prepared items. Fees include non-alcoholic beverages. New menu items are explored each semester. Menu substitutions may occur when necessary. Demonstrations will begin at the times designated. Sampling fees are payable in CASH only. Call restaurants or visit their websites for directions. No refunds are given for these classes . A one-time per semester student fee of $3.25 will be added to the final tuition calculation.
CE-REST 2000 is the class number for all Taste of Westchester classes.
NOTE: Unless otherwise noted, each Taste of Westchester class is $18 (+ $25 sampling fee in CASH, payable to instructor).
La Catena Italian Restaurant
871 Saw Mill River Road, Ardsley
Flames! Chef Emilio, a wonderful host and teacher, will fill our senses with some of his classic Italian dishes starting with melanzane di rollatini (eggplant rolled, stuffed with ricotta, melted mozzarella) and marinara sauce. Get your cameras ready for a tableside show of pappardelle a la Chef Emilio (fresh pasta, three types of mushrooms, and cognac) set on fire in a hollowed wheel of imported Parmigiano-Reggiano. Next is chicken silvia (asparagus mozzarella, shiitake mushroom with saffron risotto) and asparagus au gratin. Enjoy bread pudding and coffee for dessert. Attendees love the show as this chef is on fire!
1 Mon., Sept. 17, 5:30-7:30 pm. #83559
Locali Pizza Bar & Kitchen
32c Forest Street, New Cannan, CT
Game On! Lovely New Cannan has many shops and restaurants to explore but this hot spot is truly amazing. Known for its light yet crisp pizza, this restaurant is part of the Village Social and Pubstreet family. Chef William Eschner creates beautiful plates by incorporating surprising ingredients to make cohesive and delicious offerings. Tonight he will teach our class about game to be utilized in several dishes starting with grilled quail on field greens with a local “funny honey” (born on Chevy Chase’s property) balsamic dressing. Next, learn to perfectly cook bison sirloin over whipped celeriac with a huckleberry demi glaze. Our dessert will use farm fresh eggs for a sugar foam zabaglione with a sesame brittle. This is a class not to miss! They will be opening a second location in the Mt. Kisco train station soon.
1 Mon., Oct. 15, 5:30-7:30 pm. #83572
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
Hands-on Cooking! Known for German knives, the U.S. headquarters has a spectacular state of the art test kitchen. Executive chef/culinary program manager, Bernard Janssen, enlightens us on their products and teaches how to prepare a sit down meal by learning knife skills and cooking techniques. An extensive interactive lesson utilizing many different STAUB pots starting with a beautiful seafood risotto and steam grill asparagus with mascarpone dill sauce. Learn to grill chicken thighs with creamy mushrooms and tarragon. Lesson on making a classic pear tarte tatin with vanilla ice cream. Limited space and special class treat: a substantial discount on all Zwilling products (check website). Longer class due to interactive cooking, wear comfortable shoes!
1 Tues., Oct. 16, 5:30-9:30 pm. #83573
185 Summerfield Street, Scarsdale
Italian with a Twist! Making people happy through food, Frank Valenti, Michael Mondrone and chef Salvatore Cucullo have partnered up to create a never before seen atmosphere where Italian comfort food, music, wine and spirits come together for a distinguished and unforgettable social experience. Our chef will show us how to start with a classic Caesar salad, light and refreshing. Next, get ready to learn to make an original: calamari tacos (soft corn tortilla, fennel and onion slaw). Make everyone’s favorite, light yet crispy zeppoles with different dipping sauces. Come out and get social!
1 Wed., Oct. 17, 6:00-8:00 pm. #83574
Chutney Masala Indian Bistro
76 Main Street, Irvington
Lunch Open Kitchen Demo! Chef Navjot shares his vast food knowledge from his native home in Jalandhar Punjab. As we sit in his open kitchen, enjoy an education on spices used to create the complex flavors that comprise each dish. Learn why this restaurant wins Best of Westchester each year. Make your own potato samosa (pastry filled with delicious spiced potato and vegetables). Next up, cauliflower and cashew rice. Then a lesson on the makings of everyone’s favorites, tandoori masala chicken and coconut infused shrimp. Finally, a hot demo on nan bread baked fresh in the tandoor with goat cheese. Always fun surprises from a knowledgeable instructor and a very popular class!
1 Sat., Oct. 20, 11:30 am-1:30 pm. #83576
Amore Cucina & Bar
921 Hope Street, Stamford, CT
6-Time World Pizza Champion! Bruno DiFabio has been called a “pizza geek”, and “the fastest pizza maker in the world”, but ultimately he is a leading pizza authority focusing on the scientific principles of dough making, theory, and the history of pizza. Having appeared many times on The Food Network, tonight he will show us his famous pizza romana, a square pie that uses the “poolish” dough method of a 72-hour fermentation process and is cooked in a gas-fired brick floor oven. As the owner of ten successful pizzerias across the country and the winner of many international competitions, his level of experience is unmatched. Learn the secret of their famous fried lasagna ball (sugo, bolognese, Liuzzi ricotta, shaved parmigiano reggiano). Next a lesson on spicy shrimp scampi (lemon, butter, garlic, white wine, calabrian pepper puree) over spaghetti. End with a “killer” tiramisu. Parking on premises.
1 Mon., Oct. 22, 6:00-8:00 pm. #83577
11 Station Plaza, Dobbs Ferry
Choo-Choo Water Views! A restored landmark at the DF train station just a stone’s throw from the Hudson, this spot serves early morning to late night- featuring live music. Enjoy seasonal outdoor seating and the spectacular view! Chef Joe Bologna will demonstrate how to make braised chicken agrodolce (Italian sweet and sour) with complementary sides: roasted le rouge potatoes and organic haricot vert. Our sweet treat is a demo on house-made cranberry orange biscotti. Known for seasonal cocktails, their mixologist will instruct us on a signature beverage. Accessible by railroad-take a stroll before or after class along DF Riverfront Park. See you down by the river!
1 Tues., Oct.23, 6:00-8:00 pm. #83578
1 Van Der Donck Street, Yonkers
Surf and Turf Waterfront! Jimmy Rugova’s unique waterfront restaurant was recently voted as the most interesting bar in Westchester. The restaurant has a large outdoor garden-like seating area overlooking the Palisades and Hudson River, including a mini beach. Chef Jason Perez teaches us to create tomato braised short rib with frizzled shallots, on roasted garlic celery root puree, with a sage demi glaze. Our lesson continues with jumbo tiger shrimp Étouffée (spicy creole sauce and rice pilaf) and a fall favorite: easy to make at home, apple cranberry crisp a la mode. A class special featuring a wine pairing with each course for an additional $9. Valet parking validated.
1 Wed., Oct. 24, 5:30-7:30 pm (+ optional wine pairing, additional $9). #83579
83 Westchester Avenue, Pound Ridge
Interactive Wonderful Setting! Born in France, Chef Jehan deNoüe is their resident chef, managing the company’s continuing education program, including cooking classes, manufacturer demonstrations, and personal and in-home instruction. Learn tips for preparing a fabulous meal all the while toasting us with wine. Surrounded by high tech and modern appliances, Chef explains the nuances of induction and steam oven cooking. Let’s get back to roots as we learn to make celeriac and parsnip soup without cream, roasted garlic and herb chicken turnips and carrots and a lesson on a holiday favorite sweet potato pie. Do not miss this class, as it is always a favorite!
1 Thurs., Oct. 25, 6:00-8:00 pm. #83580
The Horse & Hound Inn
94 Spring Street, South Salem
Historic Inn – Ghosts? During the twenty years the Vales have owned the Inn, there have been several sightings of spirits, including during our classes. Husband and wife team Silvano and Sue will be our hosts, possibly along with some friends to keep us in the spirit! Our generous proprietors always start our night with an amuse bouche (French for “my mouth is always amused”) and tonight’s is a fried oyster and old bay aioli. We will learn to make phyllo wrapped baked brie and apple-cranberry chutney. Chef Clinton Bartow will teach the “trick” to breaking down a pork loin three ways. Enjoy instruction on a French cut chop with calvados and apples. Sues’ South Salem grown white peaches foster over vanilla bean ice cream will send us off on a sweet high. Delightfully, we are “treated” to a specific wine chosen to pair with our meal. Do not be afraid to sign up, as this is a terrific demonstration! Come help keep the spirits
1 MONDAY., Oct. 29, 6:00-8:00 pm. #83575
542 North Avenue, New Rochelle
Up Close Demo! Chef Alan Cohen will fill your plate and minds with his knowledge of simple food made from great ingredients. Voted “Best NY Burger”, this local hot spot continues to serve up some super creative and delicious food. Learn the art of a simple fall salad; roasted beets, pears mixed with greens, goat cheese, and a hot bacon dressing. Learn the technique to make luscious chicken Francese “old school” with brown butter to add richness as a perfect pairing to the tartness of the lemons. Learn how to make an easy apple cobbler served with the world’s best ice cream from Gifford’s. Always full of surprises, he shares tastes of whatever special he is making that day. Check out their endless menu and their “chef’s table” dinners for a fun night with friends! This is always a terrific class, up close and personal, with a top-notch instructor. Sure to be your favorite!
1 Tues., Oct. 30, 5:30-7:30 pm. #83581
Yonkers Brewing Co.
92 Main Street, Yonkers
Craft Beer/Food Pairing! Located in the vibrant downtown, Yonkers Brewing Company creates a brewery environment and culture where people come together as a community. Creating quality-handcrafted beer with character may be their business but food is no afterthought. With a mix of beers made in house and high-end pub fare, YBC pairs amazing beer with delicious food to tickle those senses. From IPAs to sours to stouts, we start with a tour of the brewery “where the magic happens” and we will receive insider information about brewing craft beers. End with tips on beer and food pairing by enjoying a flight of their specialty beers and some creative bites. 1 Thurs., Nov. 1, 6:30-8:30 pm. #83582
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
Weekend/Hands-on Knife Skills! Interactive/discussion just in time for the holidays a lesson on “What makes a great knife and how to use it?” For a special class treat, shop with a substantial discount on all Zwilling products listed on website. Bernard Janssen, executive chef/culinary program manager, introduces us to knife skills fundamentals such as circular/rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and fish filet knife, along with cleaning and maintaining knives. Not a full meal, but light fare and beverages will be served.
1 Sat., Nov. 3, 11:00 am-1:00 pm (+ $20 sampling fee in CASH, payable to instructor). #83583
17 Maple Avenue, Armonk
Polenta Show! Chef Christian Petroni, 2010’s Chopped winner and now a judge on The Food Network’s show, along with proprietors John Nealon and Rob Krauss are three young men who have hit on something great. Their combined knowledge of Italian fare with a twist and unbeatable “front of the house” personal service make for a winning combination. Chef will wow you with his tasty combinations inspired by his Arthur Avenue upbringing. Demo begins with traditional fried meatballs and famous red sauce. Well known for their inventive pizzas crisped in wood-fired ovens, learn the secrets to the restaurant’s most popular pie, tenderoni (spicy sopressata, mozzarella, and chili oil with a honey drizzle). The polenta table will surprise you (braciole, veggies, chicken, tomato sauce, and fresh torn basil- must be experienced to describe). The chef will perform magic on seasonal vegetables cooked in the oven. For dessert, learn the art of making affogato with fiore de latte gelato, candied hazelnuts, drowned with a hot shot of espresso. The proprietors are entertaining but what they bring to the table will really make you sing.
1 Mon., Nov. 5, 5:30-7:30 pm. #83584
Brothers Fish & Chips
172 North Highland Avenue, Ossining
Eat Fish. Live Longer! The brothers are one big family of chefs that have realized their dream by owning a seafood restaurant. Starting out as takeout only, the restaurant has now doubled in space by becoming dine-in too. We start our demonstration with tipsy mussels (garlic, white wine, and butter) served with toast points. Next, a lesson on their famous “crabby cakes” over salad with mango salsa. As a special treat, a demo on bread pudding done “their way”.
1 Tues., Nov. 6, 5:30-7:30 pm. #83585
Siegel Bros. Marketplace-Wine & Spirits Shop
39 S. Moger Avenue, Mount Kisco, 914-864-0690, www.siegelbrosmarketplace.com
Wine/Food Pairing! An old school food market concept for how people are eating today. Butcher, fish and cheese monger, Chef Jennifer Mendez incorporates seasonal ingredients into her prepared carry out foods. Begin at the marketplace for a lesson on a delicious Thanksgiving soup, then cross the alley to tour the wine shop for a pairing of wines with an assembly tutorial on charcuterie board in time for the holidays. Proof is in the palate as we taste cheeses, meats, and some special ingredients to experience various wine combinations and to learn the science behind what causes it to clash versus marry with certain foods. A mini lesson on the chef’s special linzer tarts to conclude.
1 Wed., Nov. 7, 6:30-8:30 pm. #83586
26 Mill Road, Eastchester
Hands-on Fruit! Fresh fruit bouquets make any occasion special. Marco Ascolillo, culinary instructor and a graduate of Johnson & Wales University is the owner of Edible Arrangements of Eastchester since 2006. Learn the tricks of the trade in creating an edible fruit centerpiece and the art of gourmet chocolate dipped fruit. Everyone will make and go home with an arrangement and become a fresh fruit fanatic! They also have fresh fruit treats to go: fruit salads, parfaits, and many other delicious fresh fruit snacks! BYOB if you wish!
1 Thurs., Nov. 8, 6:00-8:00 pm. #83587
Cabbage Hill Farm and Foundation
115 Crow Hill Road, Mt. Kisco
LUNCH at Peter Pratt’s Inn, 673 Croton Heights Road, Yorktown Heights
The Farmer and the Chef! Truly farm to table with this dual location class. First to the farm with Brian and Eileen to see where our ingredients originate, then a lunch created from our “finds” with the fabulous Chef Jon Pratt, only 10 minutes away. The farm is non-profit dedicated to the preservation of historic farm animals and promote sustainable agriculture and aquaponics. No chemicals, hormone, or antibiotics are used in their raising of Devon cattle, pasture-raised lamb, old-fashioned breeds of pigs, and heritage poultry as well as Shetland geese and ducks who graze on conservation land and organic grains. We will embark on a first-hand tour of their aquaponics used to produce greens and fish. Drive to Peter Pratt’s Inn and watch our chef demo utilizing our farm finds. Begin with a Tuscan heirloom bean soup with smoked ham. Next, a salad with beans and greens from the farm. A pork or beef dish with luscious sides from the farm herd and produce and Jon’s famous local honey topped corn bread. In addition, to send, a sweet treat dessert and a special wine for us to enjoy. Please wear appropriate outerwear for visiting the farm and note the extended time.
1 Sat., Nov. 10, 11:00 am-2:30 pm (+ $30 sampling fee in CASH, payable to instructor). #83588
Southern Table Kitchen & Bar
39 Marble Ave, Pleasantville
2 Dates/Southern Hospitality! Owner Michael Ferrara has added another hot spot in Pleasantville with this sister to Wood & Fire located just down the road. This unique family-owned restaurant boasts an open kitchen with Southern fare. In addition to fried chicken, and pork-belly-topped grits, expect some local favorites. Chef will teach us to make their famous grilled brie stuffed pretzel served with fig jam, micro arugula, and house made flaky biscuits. What began as a southern staple is now a must have in the north- chef will teach us the secret to chicken and waffles adorned with maple syrup honey butter. Watch him make blackened salmon with cucumber cool ranch, julienne vegetables, toasted pumpkin seeds, and crispy potatoes. A surprise southern themed dessert will be our sweet ending to this most hospitable evening. Choose one of two dates. 5:30-7:30 pm.
Sec. A: Tues., Nov. 13. #83589
Sec. B: Wed., Nov. 14. #83590
Corner of Routes 100 & 139, Katonah (Somers)
Classic Italian with a Twist! Specializing in authentic Southern Italian cuisine and hospitality, owners Antonio and Alfredo Abbate, two brothers raised by a family of restaurateurs and wine makers on Capri, introduced their culinary talents locally in 1987. All pasta is made on the premises or at their pasta store located in the heart of Katonah. Chef Messina will teach us the art of making three-ingredient roman cacio e pepe. Watch the chef instruct us on the makings of caponata siciliana (eggplant as an antipasti). Learn to prep lamb for roasting. The restaurant prides itself on its homemade desserts and will demonstrate how to make classic biscotti with Italian coffee. A local favorite for many years providing warm hospitality and delicious fare!
1 Thurs., Nov. 15, 5:30-7:30 pm. #83591
The Tavern at Croton Landing
41 North Riverside Avenue, Croton-on-Hudson
Cozy Tavern! Every day you can find the Tavern’s delicious Best of Westchester winning lobster roll on the menu-a fresh, dressed-down lobster roll exploding with flavor, and we will get a taste to get us started. This hot spot is known for its cocktails, pub food and seafood specials and Chef Ralph Croteau will teach us to make pan seared jumbo shrimp with a classic beurre blanc and frisee mignonette. Learn the secrets to San Franciscan cioppino, a.k.a. Tavern seafood light broth stew, and easy to make fried green apple crullers a la mode for a sweet treat. Always a favorite, so join us in a cozy spot with a great instructor!
1 Mon., Nov. 19, 5:30-7:30 pm. #83592
77 Knollwood Road, White Plains (Greenburgh)
Spices of India! Much of the complex flavors used in this restaurant’s cuisine come from fragrant aromatic spices like cardamom, coriander, and cumin. They serve a daily buffet of many traditional dishes. Owner Jagdish Mitter, our most gracious host, shares a few surprise dishes along with a demonstration on samosa chat (chana masala in a sweet, mint chutney with yogurt) and lamb saliboti (dried apricots and straw potatoes). Then malai kofta (cottage cheese, potato, cashew croquette balls in a cashew cream sauce). Nan, a soft Indian bread made in a tandoor oven, will be demonstrated. And enjoy Jalebi (deep-fried dough forming circular shapes), soaked in syrup for dessert. Come share a taste of India!
1 Tues., Nov. 20, 6:00-8:00 pm. #83593
27 Main Street, Tarrytown
Pasta Demo! Down the street from the Tarrytown Music Hall. Owner Henry Cabral shows us some fall favorites. Learn to properly braise pork cheeks and puree cauliflower. Known for their house-made pastas, help make butternut squash capellaci in a brown butter sage sauce. As a pastry chef, Henry makes some of the loveliest desserts in Westchester, including tonight’s lesson on a decadent pecan pie. An informative demonstration with a classically trained restaurateur, always a lovely evening!
1 Tues., Nov. 27, 5:30-7:30 pm. #83594
Clock Tower Grill
512 Clock Tower Drive, Brewster
Smokin’ Gun! Now the proud owners of a farm supporting the restaurant’s growing needs, our most talented Chef Rich Parente will teach us to use his favorite gadget to easily create “smoke” flavor. We will try a local beer while learning to make butternut squash raviolis adorned with smoked pecans and brown butter and crisp sage sauce. Taste a pounded “bone in chop” pork schnitzel with herb spätzle and braised cabbage for a fall-inspired entree. Get an education on bourbon toffee served over vanilla cake with pecans. Come see this creative chef in action! Always expect the unexpected at CTG!
1 Wed., Nov. 28, 6:00-8:00 pm. #83595
New Location! Roc N Ramen
19 Anderson St, New Rochelle, NY 10801
Oodles of Noodles! Owner Wayne Carrington, a retired NYC police officer, has developed his own recipes and incorporated these healthy broths and savory elements, for a complete meal in a bowl. Learn to make two types of steamed buns: tofu, cucumber, and butter lettuce; and juicy gua bao pork; both wrapped in a scrumptious steamed soft bun. Sweet and spicy tonkotsu ramen (pork bone stock with a creamy texture gained from being cooked for hours on end), boneyard rib tips, scallions, eggs, carrots, bamboo shoots, and bok choy. Enjoy an exciting new dessert: Thai ice cream rolls from the quick freeze super machine. Watch Wayne make “adult” ice cream from fresh ingredients along with a kick using Baileys and Honey Jack Daniels. For the kid in you he adds Oreos- a must try! Share premium Japanese Sapporo beer and a discussion on how the restaurant concept was developed. A favorite class-come slurp with us!
1 Thur., Nov. 29, 5:30-7:30 pm (+ $20 sampling fee in CASH, payable to instructor). #83596
Sunset Cove Restaurant
238 Green Street, Tarrytown
Pasta Participation – Water View! The views of the majestic Hudson, the sparkling lights of the new Cuomo (Tappan Zee) Bridge, and the soaring Palisades await with Co-owners Gianni Piccolino and Chef Tommy Calandrucci. Tonight, we help to make handcrafted pastas: orecchiette, cavatelli, and gnocchi (ricotta and potato), ravioli with quick sauces including arugula and pumpkin seed pesto, cacio e peppe, pomodoro, and carbonara. Learn the difference between Roman stracciatella soup and stratcciatella cheese. If you still have room, end with a Mason-jar tiramisu. This chef is always full of surprises! Toast our chef with a red wine chosen to complement our feast. Always a class favorite with an energetic and talented chef who prepares our meal in
1 Mon., Dec. 3, 5:30-7:30 pm. #83597
The 808 Bistro
808 Scarsdale Avenue, Scarsdale
Neighborhood Restaurant-Downtown Feel! Chef Owner Salvatore Cucullo Jr. has spent his entire life in the restaurant world. His hands on experience and training at the CIA coupled with his family background-rooted in Italian cuisine made for a perfect recipe. The constantly changing menu, built on an Italian foundation, features homemade offerings with a loving homage to Nana’s recipes. Our chef will have us create a chopped iceberg salad with gorgonzola, tomatoes, onions, and zinfandel vinaigrette. Next, learn the secrets to perfectly grilled salmon and corn and quinoa succotash with a mustard sauce. A quick lesson on a berry napoleon will send us off on a sweet note. Come explore what this talented chef has to offer.
1 Tues., Dec. 4, 6:00-8:00 pm. #83598
Peter Pratt’s Inn
673 Croton Heights Road, Yorktown Heights
Quack Quack! This colonial homestead, built in 1780, has been a local inn dating back to 1926. A special place to dine, it has been producing fabulous creations from master chef and owner Jon Pratt, who took over for his father, Peter, in the kitchen. He is a wonderful speaker and will delight us with stories of the Inn’s history and culinary past. Jon always treats us to a wine pairing specially selected for the evening. Anyone who knows this chef also is aware of his love of all things duck and he will show us how to incorporate this spectacular protein into each course. Start toasting our chef while enjoying an all duck learning experience starting with Peking duck dumplings using rice paper and an interesting riff on Buffalo wings using duck. Next, our chef teaches us how to perfectly sear duck breast to incorporate into a Thai inspired light crepe. End with a duck egg crème brûlée. Come dine with us for an evening of play, food and wine! This instructor is a class favorite and always “quacks” us up! Very popular, so grab a friend and reserve your spot early.
1 Wed., Dec. 5, 6:00-8:00 pm (+ $30 sampling fee in CASH, payable to instructor). #83599
Ben’s of Scarsdale
Kosher Foods and Catering, 718 Central Park Avenue, Scarsdale
914-468-BENS (2367), www.BensDeli.net
Chanukah Kosher Deli Favorites! Enter any Ben’s and be greeted by the delicious aroma of an old world delicatessen. Owner Ronald Dragoon is committed to preserving the traditional cuisine of his Eastern European heritage in a modern Kosher restaurant. Chef Jose Cyalis and his team will teach us about some traditional Chanukah favorites starting with potato pancakes-soft inside, with a crispy exterior- and stuffed fried Kreplach (Jewish wontons) served with a sweet and sour sauce. Create Mediterranean-style lemon dressing for Israeli chopped salad. Ben’s corned beef incorporates a two week process to prepare. Learn the technique to make Ben’s pastrami and enjoy their beef-strami burger slider with crunchy garlicky pickles. The desserts are made out of house to adhere to dietary restrictions but we will try some assorted cookies and rugelach, Jewish pastries of Ashkenazic origin. It all culminates with a tour of their immaculate kitchens. Join us for an evening of tradition and fun!
1 Thurs., Dec. 6, 5:30-7:30 pm. (+ $20 sampling fee in CASH, payable to instructor). #83600