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.


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 coming from his many years of cooking. We begin with the restaurant’s classic appetizer of gamberi crostantino (shrimp sautéed with garlic, lemon, and white wine, served on toasted bread with greens) followed by the secret to making stracciatella: escarole and egg drop soup. 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. Learn to make delicious entrees, starting with pollo alla Marsala (chicken sautéed with mushrooms and Marsala wine), salmone al mugnaio (salmon sautéed with lemon, butter, capers, and white wine, over spinach) and the house specialty vitello alla Sorrentino (scaloppini, eggplant, prosciutto, and mozzarella in brown sauce. The perfect ending to a terrific meal is the chef’s special napoleon. Attendees love the show as this chef is truly on fire!
1 Mon., Sept. 26, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83727

DeCicco & Sons
17 Maple Avenue, Armonk (Demonstration Kitchen-2nd floor)
914-499-1100, www.deciccoandsons.com
Help Prep and Beer Education! As a family owned and operated specialty grocery store chain, each location offers something special; here you will find an upstairs bar serving local beers and wine, as well as a Bocce court. One of their chefs will teach the techniques used to make some of their catering specialties. Follow along on beautifully printed recipes accompanied by well thought out shopping lists for all of your needs. We begin by helping our chef give a lesson on roasted vegetables to create a flavorful fall soup. Next, amazing tips to make a yellow risotto with saffron and butternut squash. Our lesson will continue with helping hands to learn the technique the store uses to make a perfectly roasted chicken. Presented by Brendon O’Brien, their in-house craft beer and bar manager, enjoy a mini education on pairing specialty craft beers with each course. Finally, their spectacular bakery will provide a sweet treat to conclude our lesson. Arrive early or stay late to shop the beautifully stocked aisles!
1 Tues., Sept. 27, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83729

 NEW! Royal Palace
77 Knollwood Road, White Plains (Greenburgh)
914-289-1988, www.royalpalacecuisines.com
A Taste of India! Many 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 which includes many traditional dishes. Owner Jagdish Mitter, our gracious host, will share a few surprise dishes as well as have his chef demonstrate how to make a traditional murg tikka: yogurt marinated chicken that is char-grilled. Next learn to make aloo gobhi matar: cauliflower, potatoes, and green peas slow cooked with an aromatic blend of Indian herbs and spices. A sweet end to our tasty meal will be a traditional Indian rice pudding garnished with toasted nuts. Come share a taste of what India has to offer!
1 Wed., Sept. 28, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83731


NEW! Dubrovnik Restaurant
721 Main Street, New Rochelle
914-637-3777, www.dubrovnikny.com
Croatian “Under the Bell” Cooking! This hot spot offers Croatian cuisine, specializing in Mediterranean seafood. In keeping with tradition, the restaurant uses a giant outdoor coal-piled iron dome for an “under the bell” method of grilling in many of their specialty dishes. Executive Chef Antonio Selendic uses only the freshest catch and many of the herbs and vegetables are from the restaurant’s garden. Chef will explain each dish and discuss the origins of each ingredient, as well as its history in Croatian cuisine. Our lesson will begin with baka’s (Croatian for Grandma) style seafood salad, consisting of calamari and octopus with capers, red onions, and potatoes, in a vinaigrette. Next learn the secret to cooking “under the bell” with our chef showing us how to prepare veal, roasted potatoes, and vegetables all cooked outdoors in their special wood fired oven. Tonight we will enjoy “al fresco” dining on their upstairs covered and heated terrace, so dress accordingly. Our dessert lesson will be on the traditional crêpes of Croatia called palacinke, made with ricotta and lemon zest. Come taste a bit of Croatia!
1 Tues., Oct. 4, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83735

NEW! Birdsall House
970 Main Street, Peekskill
914-930-1880, www.birdsallhouse.net
Chopped Contestant! Chef Krista Espinal was a grand competitor on the famed Food Network. In this award winning restaurant’s Beer Garden our chef will show us her creativity using her fall farmer’s market finds. It will be in the middle of apple season and on the edge of Oktoberfest so our class will begin with a discussion on local hard ciders and brews currently on tap, plus warm spiced local apple cider. Our lesson will start with a light endive wedge and the secret to their house-made Danish blue cheese dressing, tomato jam, and spiced walnuts. Next a lesson on braised short ribs (sterling beef, roasted root vegetables, greens, and shallot confit, with a cabernet demi-glace. Some of the ingredients are so local they are harvested from Birdsall’s own vegetable garden. Learn what’s in season in our area and how to properly pick and prepare each vegetable for our vibrant and delicious side dish. As fresh as it gets! Our lesson concludes with how to incorporate savory flavors into desserts, with Chef Krista’s now sought-after maple bacon ice cream served on a Wild Hive cornmeal waffle, with candied walnuts and apple butter. Bring a jacket to enjoy an autumn night filled with seasonal and local culinary experiences.
1 Thurs., Oct. 6, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83756

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 making hummus (chickpea puree) and melitzanosalata (roasted eggplant dip). Chef Sarris 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 the house specialty prasini salad (romaine, scallions, dill, and feta cheese) with a discussion on imported products from Greece such as the feta used in the restaurant. Our chef shares the secret to forming soutzoukakia (meatballs in a tomato sauce) from the Smyrna region. Learn the makings of a classic Greek dish taught to our chef at his yia-yia’s knee, ktapodi (which literally translates to “eight-foot”) revsi: grilled octopus served over chickpea and edamame salad in a vinaigrette. For dessert learn the art of making skordadakia: yogurt imported from Greece topped with Greek cherries joined by a delicious Greek coffee called miso-miso (equal parts of steamed milk and espresso). The restaurant now has an extensive catering and private party planning menu to meet every need. Hold onto your dishes as this is a heartfelt presentation from a truly wonderful chef!
1 Thurs., Oct. 13, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83765

NEW! Big Bang Coffee Roasters Coffee Shop
1000 North Division Street, Suite 9, Peekskill
914-433-7278, www.bigbangcoffeeroasters.com
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 have been treated kindly every step of the way. They purchase raw beans from a family-owned supplier, devoted to sourcing from environmentally conscious organic plantations with comprehensive fair trade policies. Join Proprietor Elina Dart as she exposes us to all things espresso coffee beans. This lecture will describe what espresso is, the processing methods, and roast levels, as well an overview of the basics of brewing and ways in which people drink their espresso. We will learn the skills necessary to properly extract coffee at home for consistency and the best flavor and some drink recipes. Learn the difference between latte, cappuccino, cortado, and other types of beverages utilizing espresso. Snacks will be served to enjoy with our delicious samples of espresso including the café’s Italian inspired espresso blend. Fly solo or bring a buddy to experience the secrets to making a fine brew from a master!
1 Sun., Oct. 16, 11:00 am-1:00 pm, $15 (+ $15 sampling fee in CASH, payable to instructor). #83766

120 Grand Street, Croton-on-Hudson
914-827-9393, www.taginenewyork.com
Moroccan Meal! As the owners of Peter Pratt’s Inn and Umami Café, master chefs and proprietors Jonathon Pratt and Craig Purdy have aptly named their restaurant for the beautiful cooking vessel used in making many of the dishes found in this cozy French bistro with a Moroccan flair. Chef Jon will teach us the makings of fatoush, a levantine bread salad made from toasted or fried pieces of pita bread combined with mixed greens, vegetables, and herbs. Staghorn sumac is usually used to give it its sour taste. Then learn how to make a classic lamb tagine with olives and dates. A lesson on how to create a luscious almond cake with honey from Jon’s bees at the Inn served with his house-made ice cream follows. Our chef will treat us to a special wine pairing selected for the evening. Jon is also one of the coauthors of the e-cookbook Legs and Thighs – Come to the Dark Meat. Come dine with our chef for an evening of play, food and wine!
1 Mon., Oct. 17, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83767

The Briarcliff Manor
Antipasti di Napoli Trattoria & Bar
25 Studio Hill Road, Briarcliff Manor
914-502-0080, www.thebriarcliffmanor.com
Spectacular Views and Flambé too! The splendor of the Hudson River Valley and a space filled with old world charm and turn of the century architecture make this private mansion wonderful for any catered affair or just a unique dining experience, all served with sweeping views of the Hudson River. The mansion dates back to the early 1900s and was featured in the movie trailer for Gone with the Wind. Proprietor Perry DiNapoli and his kitchen staff will demonstrate the makings of a classic Caesar salad with house made dressing and shaved parmigiano. Perry likes it when things are heating up so we will watch as he prepares penne a la vodka with prosciutto and tomato vodka sauce with a touch of cream and sets it ablaze. Then learn the technique for another classic, steak au poivre: peppercorn and torched Cognac sauce. Our presentation for dessert will be cherries jubilee 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 and watch dinner light up!
1 Tues., Oct. 18, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83768

Hudson Social
11 Station Plaza, Dobbs Ferry
914-693-3875, www.hudsonsocial.com
Choo-Choo and Water Views! Opened in the restored landmark Dobbs Ferry train station just a stone’s throw from the Hudson and the waterfront park, this spot serves early morning to late night. Head to the river for seasonal outdoor seating to partake of the spectacular view! Chef Joe Bologna will share his special techniques to perfectly roast meat, creating a hearty flavorful meal. Each of the components takes minimal steps to execute and can be applied to everyday cooking. Learn how to roast mojo pork with sweet yam and garlic string beans. Known for their special cocktails they will instruct the class on a seasonal brew. They also fill growlers of craft beers to take home. This class is accessible by railroad. Please take a stroll before or after class along the newly appointed Dobbs Ferry Riverfront Park. See you down by the river!
1 Wed., Oct.19, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83769

Penny Lick Ice Cream
580 Warburton Avenue, Hastings-on-Hudson
914-525-1580, www.pennylickicecream.com
I Scream, You Scream…! This adorable scoop shop and factory opened just 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. Join us in this 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 Thurs., Oct. 20, 6:00-8:00 pm, $15 (+ $15 sampling fee in CASH, payable to instructor). #83770

698 Saw Mill River Road, Ardsley
914-693-5400, www.liniziony.com
Modern Italian! 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. The kitchen is now complete with Chef Steven Lopin by Scott’s side sending out beautiful plates. All ingredients are locally sourced, so the menu changes quite often. As it is now fall our chefs will be utilizing what is in season and abundant at the farms. Fresh pastas and risottos are a specialty of the house and are featured in the restaurant. We will begin the evening with a lesson on creating butternut squash ravioli in a brown butter sage sauce. They will show us how to make tomato braised short ribs in a chipolini agrodolce (a traditional sweet and sour sauce) served over a smooth polenta. Since the great pumpkin will soon be here, Heather will share with us her recipe for pumpkin panna cotta. Join us with a terrific chef and instructor!
1 Mon., Oct. 24, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83772

Cedar Street Grill
23 Cedar Street, Dobbs Ferry
914-674-0706, www.cedarstreetgrillny.com
Southern Style Cookin’! Located in the quiet downtown, this restaurant offers American themed fare and artisanal beers; their fresh comfort food has many interesting twists. Chef will demonstrate his talents with his wild mushroom fritters with a balsamic reduction. Next a lesson on buttermilk fried chicken with crispy woody herbs and the house special, sriracha maple sauce. Learn two southern treats: collard greens and cheddar cheese corn bread. A mini cocktail education on CSG’s seasonal craft cocktail will be our treat. For dessert, a “how to” on flourless chocolate cake served with vanilla ice cream. Come join us for a fun night!
1 Tues., Oct. 25, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83773

Clock Tower Grill
512 Clock Tower Drive, Brewster
845-582-0574, www.clocktowergrill.com
Oktoberfest! 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 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, braised red cabbage spaetzli and maple bourbon brined pork chop utilizing local ingredients. Our dessert lesson will be on apple strudel incorporating the season’s bounty. Come see this creative chef in action. Rest assured you can always expect the unexpected at the Clock Tower Grill!
1 Wed., Oct. 26, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83774

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 chipotle aioli. Our lesson begins in the dining room with chef’s “how to” on perfectly seared scallops topping butternut squash risotto. Our chef will teach us to prep pork, pan sear and deglaze with peaches and bourbon. Our sweet lesson will be warm apple and sage compote over vanilla ice cream. The proprietor’s treat will be white port chosen to pair with our dessert. Don’t be afraid to sign up! Come help keep the spirits at bay with chef’s delicious offerings. Happy Halloween – BOO!
1 Thurs., Oct. 27, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83775


NEW! Wood & Fire Neapolitan Style Pizza
59 Marble Avenue, Pleasantville
914-747-2611, www.woodandfirepizza.com
La Familigia Shows Us How! This unique family-owned restaurant offers traditional Neapolitan cuisine with a contemporary twist. The founders joined together with diverse backgrounds to create a cohesive menu and lovely atmosphere. Chef Lidia, born in Sicily and raised in Naples, combines her beloved family recipes with the recipes of modern-day Italian Chef, Pasquale Abbatiello, to strike the perfect balance. Our chef will teach us to make the house favorite truffle croquettes and vodka béchamel. Up next, the makings of their fresh roasted beet salad: apples, bruleed goat cheese, candied pecans, and sweet tart green apple vinaigrette. A traditional spaghetti carbonara is our next lesson with a twist, sweet pea puree, egg yolk, parmigiana, and crisp bacon. Our chef will share the secret to making braised short ribs over gorgonzola polenta, sautéed frisee, roasted cremini mushrooms, and hazelnuts. Our dolci demo is crème brûlée. Come hungry!
1 Tues., Nov. 1, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83776

542 North Avenue, New Rochelle
914-235-3009, www.AJsburgers.com
Up Close Demo! Chef Alan Cohen will fill your plate and mind 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 in NY brings a local supply of apples and pears, the Middle East sends dates, and the South delivers grapefruits, which are all delicious when ripe and raw but let’s tweak them to enjoy them more! He will show us how to incorporate these ingredients for a sweet and tart balance with a little spice into several dishes including slider versions of pork, shrimp, and beef burgers. Watch how our chef mixes them into salads for delicious parings and then shares a few items for an interesting antipasto: apples with prosciutto and ginger, stuffed dates with blue cheese and hot peppers, wine poached pears, and grilled grapefruit with cinnamon maple syrup. Next learn to make shrimp with grapefruit cilantro sauce, chicken with sausage apple stuffing served with pears, and dates in a grapefruit reduction. Finish with baked pears and vanilla ice cream topped with a chocolate balsamic sauce. Chef AJ is always full of surprises and he 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. 2, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83777

NEW! The Dessertist
50 Maple Street, Croton-on-Hudson
914-862-4016 www.thedessertist.com
Make a Cake and Eat It Too! Join talented executive pastry chef and owner, Samantha Eichenberg, for a hands-on cake decorating and flavor development lesson held in her new studio. Recently named as a Food Network Featured Chef, this talented and artistic chef give a hands-on lesson. Learn the basics of making and decorating the perfect layer cake while discovering the secrets of flavor development to make your own standout desserts. Chef Samantha will present step by step instructions on how to build the perfect layer cake utilizing your own flavor combinations for fillings and frosting, including an educational lesson on fun decorating techniques. We will sample some tasty treats to learn about different flavor combinations along with some basic beverages, but tonight it will be all about the hands-on creations. Each attendee will go home with their own completed layer cake. This is going to be FUN so grab a friend and come out to play!
1 Thurs., Nov. 3, 6:30-8:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83778

NEW! Fortina
17 Maple Avenue, Armonk
914-273-0000, www.fortinapizza.com
Weekend Lunch Polenta Show! Chef Christian Petroni, 2010’s Chopped winner and now a judge on the Food Network show, along with proprietors John Nealon and Rob Krauss are three young men who have hit on something great. Now the owners of several successful restaurants, their combined knowledge of Italian fare with a twist and unbeatable “front of the house” personal service make for a winning combination. Chef Christian will wow you with his tasty combinations inspired by his Arthur Avenue Bronx-Italian upbringing, yet he brings new and exciting things to the plate each and every time. Our up close and personal demonstration will begin with traditional fried meatballs, a specialty of the house, and his famous red sauce. Well known for their inventive pizzas crisped in wood fired ovens, we will learn the secrets to the restaurant’s most popular pie, tenderoni, consisting of tomato, spicy sopressata, mozzarella, and chili oil, with a drizzle of honey for a winning combination. The polenta table will surprise you: creamy polenta and fresh 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 a beautiful combination, affogato with fiore de latte gelato, candied hazelnuts, drowned with a hot shot of espresso. The proprietors are an entertaining enough reason to check out this class but what they bring to the table will really make you sing and occasionally they themselves break into song; maybe we will get lucky to hear them croon!
1 Sat., Nov. 5, 12:00-2:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83779

Sunset Cove Restaurant
238 Green Street, Tarrytown
914-366-7889, www.sunsetcove.net
Peasant Food with a Water View! Co-owners Gianni Piccolino and Chef Tommy Calandrucci are a winning combination, bringing a unique, mouthwatering 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 peasant foods: dishes specific to a particular culture and made from accessible, inexpensive ingredients, prepared and spiced to make them more palatable. These often form a significant part of the diets of people who have a lower income compared to the average for their society or country. Characteristic recipes often consist of hearty one-dish meals, in which chunks of meat and various vegetables are eaten together to complete a meal. Tonight chef will show us some Italian “comfort” foods. We will help to make a hearty bean soup, polenta with ragu, stuffed cabbage, and hand-made pasta with the use of venison, rabbit, or duck, all which are easily hunted. Learn the magic to making a crusty bread to be utilized in our dessert and adorned with a simple fruit compote. Toast our hosts with a red wine chosen to complement our feast. Always a class favorite with a terrific chef, so join us down by the river!
1 Mon., Nov. 7, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83780

NEW! How Sweet It Is
979 McLean Avenue, Yonkers
914-327-4555, www.howsweet979.com
Hands-On Bake a Cake! 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. 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! Our confection master will teach us the art of “dipping” with caramel apples, marshmallows, Oreos, and strawberries in chocolate. Carnival time will be the theme for our fall cake pops and candy class and Aurea will show us how to make and decorate non-bake cake pops as we sample with hot cider. Great ideas for making holiday goodies will be presented or you can place an order! Join us to bring out the kid in you!
1 Wed., Nov. 9, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83781

NEW! Broken Bow Brewery
173 Marbledale Road, Tuckahoe
914-268-0900, www.brokenbowbrewery.com
Brewery Tour and Food Pairing! Broken Bow is a family-owned and operated brewery that opened in 2012. We’ll begin the evening with a guided tour by the Head of Microbiology and Quality and co-owner, Kasey LaMothe. She will introduce us into the world of beer by leading us through the brewing process from “grain to glass.” Throughout the tour, she will also demonstrate how the beer gets canned and discuss the brewery’s sustainability endeavors. Next chef and author Arlen Gargagliano takes over to discuss cooking with beer; she’ll also be offering some helpful and fun tips that you can use to impress your friends. The evening will end with Arlen and Kasey sharing some tastes of beer-infused dishes. Whether you are flying solo or coming with friends this is one experience you will not want to miss!
1 Thurs., Nov. 10, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83782

Coals Pizza
35 North Main Street, Port Chester
914-305-3220, www.coalspizza.com
Fun Day! This pizza parlor surprised them all by winning “best burger” at the 2015 Burger Blast. 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., Nov. 12, 1:00-3:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83783

NEW! Village Social Kitchen & Bar
251 East Main Street, Mt. Kisco
914-241-6260, www.villagesocialkb.com
Sunday Lunch! One of the hottest bars in the area, known for its amazing food from an award winning chef, this is the place to be every night of the week. Owner Joe Bueti offers the perfect formula of design, community, and lifestyle with great food, service, music, and exciting conversation, creating an all-around fabulous experience each time you visit. Executive Chef Mogan Anthony and Chef de Cuisine Mauricio Nunez will share a delicious menu starting with roasted rainbow carrot salad with whipped burrata, ground almond butter, citrus segments, and crispy quinoa with a carrot vinaigrette. We will learn to make a lovely fish filet over a Jerusalem artichoke puree and braised wild greens with a cherry tomato confit. The sweet treat from Chef Mauricio is a lesson on date almond cake, adorned with a brown butter ice cream. This class is a winner so grab a friend for a fun lunch!
1 Sun., Nov. 13, 12:00 noon-2:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83784

Piccola Trattoria
41 Cedar Street, Dobbs Ferry
914-674-8427, www.piccolany.com
Hands-on Pasta Lesson! Argentinian born Chef Sergio Pennacchio comes from an influential family food background; after many successful years as the owner of Pasta E Pesce in Yonkers, here he has revamped his family business with a warm and inviting atmosphere. We will start with helping our chef to hand roll roasted beet pasta to be adorned with a creamy four cheese sauce of reggiano-parmigiano, fontina, gorgonzola, and provolone. Then watch as the chef prepares porchetta: roasted pork loin stuffed with pancetta and spinach, including a lesson on butchering and seasoning. After our class we will dine on our creations including a dessert of caramelized crepes with dulce de leche as a superb ending to a wonderful meal. This chef is most approachable and is sure to become a favorite!
1 Tues., Nov. 15, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83786

NEW! Le Fontane
Corner of Routes 100 & 139, Katonah (Somers)
914-232-9619, www.lefontane.net
Classic Italian with a Twist! Specializing in authentic Southern Italian cuisine and hospitality, owners Antonio and Alfredo Abbate are brothers raised by a family of restaurateurs and wine makers on Capri. They own and operate three fine dining restaurants in Westchester, The Blue Dolphin in Katonah, Bacio in Cross River and Le Fontane in Somers, where the space has an outdoor patio for warm months. Specializing in authentic Southern Italian cuisine, prepared by Chef Lisa Graziana, we will learn to make a delicious organic butternut and kale soup to celebrate the season. We will then watch the chef instruct us on the makings of butternut lasagna, a house specialty, baked to perfection. Then watch chef Lisa prepare a stuffed chicken breast with prosciutto, provolone, and acorn squash. The restaurant prides itself on its homemade desserts and they will demonstrate how to make pears in white wine sauce. A local favorite for many years providing warm hospitality!
1 Wed., Nov. 16, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83794

Casa Rina Restaurant of Thornwood
886 Commerce Street, Thornwood
914-769-4515, www.casarinarestaurant.com
Italiano Style! The old world atmosphere of this restaurant makes the traditional Italian dishes taste even better. Proprietors Michael Casarella and Tommy Stratis have been in the restaurant business since they were young boys. This established restaurant is a perfect venue for special occasions, boasting five separate private areas including a wine cellar. Chef Tommy will demonstrate his authentic Italian fare by sharing the technique for his famous stuffed clams with a special twist. He will give us firsthand knowledge on making the house specialty, veal medallions layered with eggplant, prosciutto, and mozzarella in a marsala wine sauce, along with marinated artichokes and roasted rosemary potatoes. Our last demonstration will be warm chocolate lava cake with hazelnut biscotti and gelato for a classic dessert. The class will be offered a wine pairing for an additional $5. Mangia!
1 Thurs., Nov. 17, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $5). #83787

Tarry Tavern
27 Main Street, Tarrytown
914-631-7227, www.tarrytavern.com
Hand Crafted Pasta! Owner and Chef Henry Cabral grew up in the restaurant business, honing his craft in the family business as well as with formal training as a pastry chef. His casual American gastro-pub offers creative, locally sourced dishes and seasonal menus inspired by what farmers are cultivating. A few doors away from the Tarrytown Music Hall, many visit before or after a show for a splendid meal. Next door visit their newest location, a take-out shop named Eatarry where you can find delicious sandwiches and gelato. The chef will show us how to make a beautiful meal starting with a demonstration on butternut squash and pear cappellacci and then continuing with a lesson on pan roasted Long Island duck breast with sweet potato farrotto. For dessert, a seasonal favorite, pumpkin crème brulee. Join us for a demonstration with a classically trained restaurateur!
1 Mon., Nov. 28, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83733

Peter Pratt’s Inn
673 Croton Heights Road, Yorktown Heights
914-962-4090, www.prattsinn.com
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. Toast the chef while enjoying an all duck charcuterie plate and the education of curing meat. Next our chef teaches us how to braise duck and create black trumpet mushroom ravioli. Learn how to perfectly sear a duck breast with Indonesian style rohan duck breast char siu. We will end with a duck egg crème brûlée. This instructor is a class favorite and always popular, so grab a friend and reserve your spot early!
1 Wed., Nov. 30, 6:00-8:00 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #83788


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 for creating delicious 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 to make these lovely dishes. We will begin with fino shrimp scampi: light garlic, white wine, and anchovy sauce. 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 broccoli rabe and sausage ravioli are crafted in house and served in a light roasted garlic sauce. Watch him create a stunning dish, pollo alla Toscana: chicken topped with tomato, Bermuda onion, avocado, and fresh mozzarella. We will conclude our lesson with our chef’s tips on making a creamy cheesecake. Always generous with his time and hospitality, this is a favorite class!
1 Thurs., Dec. 1, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83789

Café of Love
38 East Main Street, Mt. Kisco
914-242-1002, www.cafeofloveny.com and www.ladleoflove.com
Holiday Sides! 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. Whether you are having a buffet for a crowd or an intimate family celebration, these seasonal sides and salads will be the talk of your table! Join Leslie in a step-by-step, interactive class that teaches restaurant techniques with easy-to-follow recipes. She will educate us on holiday sides that will share a starring role with your roast or turkey! 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 scrumptious sides. Always a great educational experience from a veteran business woman!
1 Mon., Dec. 5, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83790

DeCicco & Sons
17 Maple Avenue, Armonk (Demonstration Kitchen-2nd floor)
914-499-1100, www.deciccoandsons.com
Beer Education and Demo Kitchen! As a family owned and operated specialty grocery store chain, each location offers something special. Here you will find an upstairs bar serving local beers and wine, as well as a Bocce court and a fabulous demonstration kitchen equipped with closed circuit monitor and sound. One of their fabulous chefs will teach the techniques used to make some of their catering specialties while we follow along on printed recipes. You can opt to help our chef prepare the meal or observe as he shows us the tricks of the trade. We begin with a lesson on polenta enhanced by fresh rosemary. Our chef will teach us the makings of a holiday favorite, clove, honey, and ginger glazed ham, accompanied by fruit and nut stuffed acorn squash wedges. Brendon O’Brien, their in-house craft beer and bar manager, will provide us with a mini education on pairing specialty craft beers with each course. A sweet treat from DeCicco’s wonderful bakery will conclude our lesson. Arrive early or stay late to shop the beautifully stocked aisles! Place your holiday order with any of their informed staff.
1 Tues., Dec. 6, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83791

NEW! Smokehouse Tailgate Grill
320 Mamaroneck Avenue, Mamaroneck
914-341-1655, www.shtailgate.com
Smoke Gets in Your Eyes! This is the second BBQ location for proprietors Justin and Mike who are well known for a successful but tiny spot near Iona College in New Rochelle. In this gastropub, the classic smoked and pub food dishes are turned up a bit to showcase their specialties. Everything is terrific at this hot spot including the drinks, ribs, wings, burgers, and flatbreads. Tonight Chef Anum will show us the secrets to the his fried chicken thigh and cornbread waffle sliders served with house syrup. Next our chef will show us how to make their now famous special “pull your own” pork shank over risotto. The chef may throw in a surprise or two along the way. For dessert he will teach us the method to their sweet ending, iced coffee bread pudding. SHT is known for their bourbon and whiskey based drinks so tonight they will offer a special “class” craft cocktail. Come out and join us!
1 Thurs., Dec. 8, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83792

POUR Café and Wine Bar
241 East Main Street, Mt. Kisco
914-864-0606, www.pourmtkisco.com
Let’s Get Sauced! 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. Newly renovated, 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 will demonstrate how to make his fabulous tomato sauce revered by Italian grandfathers as “better than mom’s, rest her soul!” along with his contest winning sicillian meatballs with pine nuts and currants. James, POUR’s mixologist, is a cocktail historian and revolutionary rolled into one. As a bonus, he will teach us to make our own aperol spritz and we will each get a turn stepping behind the bar to shake, rattle, and roll this “POUR” specialty cocktail! Anthony will show us their house special dessert of panini de Nutella. Grab a friend and join the party!
1 Mon., Dec. 12, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83793