A Taste of Westchester
To register please call 914-606-6830 and press option 1
A TASTE OF WESTCHESTER
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 but please call the college if you cannot attend to advise the restaurant. 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.
NEW! Mix Cocktail Bar + Kitchen, Crowne Plaza Hotel, 66 Hale Avenue, White Plains
Kitchen Demo! Mix is a contemporary bar-restaurant featuring experienced mixologists and fabulous cocktails, known for their small plates that allow you to try several new things and experiment with flavors. Try their cheesecake lollipops for an extra whimsical dessert. Their in-house artistic mixologists conjure up cocktails guaranteed to please while giving you a full history of the cocktail. Step in the kitchen with Executive Sous Chef Learnel Williams for a night to remember, featuring fresh oven roasted salmon with soy, honey, and ginger glaze, and braised kale and mustard greens over butternut squash puree. Learn how to perfectly sear sea scallops with sautéed spaghetti squash and seasonal vegetables. Chef will teach us to make a seasonal surprise dessert. What a treat to learn from a classically trained chef in his kitchen. Come to Mix Cocktail Bar and Kitchen to explore, socialize, sample, pair, share, and just mix it up a bit.
1 Thurs., Apr. 5, 5:30-7:30 pm. #13033
Café of Love, 38 East Main Street, Mt. Kisco
From the Earth! Spring signals rebirth and the cycle of new growth. Join Proprietor and Executive Chef Leslie Lampert and technique guru Chef Esvin for lessons in crafting soups, salads, and sides from the season’s first leafy crops from neighboring farms, in a class that teaches restaurant techniques with easy-to-follow recipes. Enjoy beautifully presented cheese and crudities to keep the hunger away! Learn about several vegetables and enjoy tastes of Leslie’s latest creations. Stay to continue the conversation and savor the flavors over a specially priced wine chosen to complement our evening. Always a great educational experience from a veteran business woman!
1 Mon., Apr. 9, 5:30-7:30 pm. #13034
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. They serve a daily buffet of many traditional dishes. Owner Jagdish Mitter, our gracious host, shares a few surprise dishes along with a demonstration on spinach sprout chat (spinach pakora), crunchy and delectable, which becomes even more exciting when combined with sweet chutney, chili powder, cumin seeds, and fresh curds. Then a saag paneer (homemade cheese and tempered pureed spinach). Next are everyone’s favorites, a lesson on chicken tikka masala (roasted marinated chicken in a spiced curry sauce); nan (soft Indian bread made in a tandoor oven); and jalebi (deep-fried dough formed into circular shapes, soaked in syrup).
1 Tues., Apr. 10, 6:00-8:00 pm. #13035
NEW! Crabtree’s Kittle House Restaurant & Inn, 11 Kittle Road, Chappaqua
Since 1981, the Kittle House has been owned by the Crabtree family, who have returned it to its former glory, including transforming the former stables into an award-winning wine cellar. Proprietor John Crabtree treats us to a glass of wine from his famous cellar, paired especially for your meal. Executive Chef Jay Lippin’s expertise and unique style of cooking will lead us on a special learning experience encompassing a farm to table meal utilizing ingredients from local sources available that week. We start with a plated appetizer of springtime vegetables. Then we will learn the techniques used to break down a chicken from John Fazio Farms in Modena; our chef will instruct us on how to prepare it three ways. He’ll introduce us to locally sourced vegetables prepared using a surprise technique. Our sweet treat will be created in front of our eyes by incorporating a seasonal fruit.
1 Wed., Apr. 11, 6:00-8:00 pm. #13036
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 the secret used to make Karaage (Japanese fried chicken with a crisp outside and super juicy on the inside, served with crisp kale and lemon); BBQ chicken Shoyu ramen (chicken stock, corn, carrots, scallions, and spicy Thai chilies); and an exciting new dessert, Thai ice cream rolls from the quick freeze super machine. Watch Wayne make “adult” ice cream from fresh ingredients with a kick using Baileys and Honey Jack Daniels. For the kid in you he adds Oreos – a must try! Includes premium Japanese Sopporo beer and a discussion on how the restaurant concept was developed. A favorite class – come slurp with us!
1 Thurs., Apr. 12, 5:30-7:30 pm (+ $20 sampling fee in CASH, payable to instructor). #13037
NEW! Tagine, 120 Grand Street, Croton-on-Hudson
Back by Popular Demand – Parisian Contest! As the owners of Peter Pratt’s Inn, master chefs and proprietors Jonathon Pratt and Craig Purdy have named this restaurant for the beautiful cooking vessel used in making many of the dishes found in this cozy French bistro with a Moroccan flair. Our playful chef challenges you to be French for the evening. Whoever shows up to class as the most “Parisian” wins a prize (sing a French song, drive a Citroen 2CV, dress in your attire off the Paris runway, and so on…)! Chef Jonathon will teach us the makings of a classic French menu as we embark on our “trip to Paris.” We begin with moules marinieres: mussels in a superb white wine sauce. It would not be a French menu without steak frites: steak, warm spinach, and pommes frites. To end as they do in France, fromage (cheese) from NY, VT, and France with quince, walnuts, baguette, and fruit and a scoop of Harissa Chocolate ice cream. Our chefs will treat us to a special wine pairing selected for the evening. Come dine in “Gai Parie” for a fun evening of play, food and wine!
1 Mon., Apr. 16, 6:00-8:00 pm. #13038
NEW! Brothers Fish & Chips, 172 North Highland Avenue, Ossining
Eat Fish. Live Longer! The brothers are one big family of chefs who have realized their dream by owning a seafood restaurant. Starting as takeout only, the restaurant has now doubled in space becoming dine-in too. We start our demonstration with wild caught red snapper ceviche: lime juice, ginger, onions, and cilantro served with plantain chips. A lesson on the classic fish and chips in their special beer batter will show us how to perfectly fry a variety of different fish: cod, flounder, bass, and shrimp. They will share the secret to their crisp hand-cut fries. As a special treat, a lesson on flan.
1 Tues., Apr. 17, 5:30-7:30 pm. #13039
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. The 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 (French for my mouth is always amused) and tonight it will be honey sriracha deviled egg topped with crisp bacon. Learn about P.E.I. mussels and their preparation using orange, fennel, and ginger. Chef Clinton Bartow will teach the “trick” to trimming skirt steak and the makings of a basic marinade and a chimichurri topping. Our “treat” will be wine chosen to pair with our meal. Learn to make a pistachio panna cotta with strawberry coulis. Don’t be afraid to sign up! Come help keep the spirits at bay. BOO!
1 Wed., Apr. 18, 6:00-8:00 pm. #13040
NEW! Mima Vinoteca Italian Kitchen & Wine Bar, 63 Main Street, Irvington
Just Like Grandma! A warm restaurant that remembers the classics and modern world, and is a reminder of our grandmothers who cooked for us. Surrounded by original brick walls lined with wine bottles, the restaurant is set with rustic Tuscan wood tables, and old fashioned ceiling, and floors illuminated by intimate flickering candles. Our chef Dominick Russo will start with a how-to on curing duck prosciutto and served con melone. Then we will learn the art of crafting butternut squash agnolotti using farm fresh eggs. Tonight, an optional wine pairing with each course, beginning with Gavi di Gavi, then Primativo, and ending with Bracchetto. Finally, a demonstration on how to make a classic Italian treat: tiramisu made with mascarpone mousse, lady fingers, espresso sauce, powdered sugar, and cocoa. We are all about what we learned from our families throughout the years!
1 Thurs., Apr. 19, 5:30-7:30 pm (optional wine pairing additional $12). #13041
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. 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. We start with a tuna hand-roll with a discussion on sushi rice and breaking down tuna. Our chef will discuss the proper technique for braising beef short ribs. Learn to make, from scratch, everyone’s favorite chocolate volcano cake. Join us in a cozy spot with a great instructor!
1 Mon., Apr. 23, 5:30-7:30 pm. #13042
L’inizio, 698 Saw Mill River Road, Ardsley
Modern Italian! Voted as one of the best local Italian restaurants, owners Scott and Heather Fratangelo are unstoppable. Their bar serving craft cocktails and a lovely bar menu are the place to be any night of the week. Scott sends out the most beautiful plates; all ingredients are locally sourced, so the menu changes quite often. We’ll begin the evening with a lesson on a roasted cauliflower and caper vinaigrette salad. Fresh pastas and risottos are a specialty of the house and are featured utilizing seasonal ingredients; we’ll learn to make a leek and wild mushroom risotto with smoked Pecorino cheese and chicken sausage. Heather will share with us her recipe for lemon bread pudding. Join us to watch these terrific instructors in action! This class sells out quickly!
1 Tues., Apr. 24, 6:00-8:00 pm. #13026
NEW! BRRZAAR on Bridge, 1 Bridge Street, Suite 100 (meet here first)
BRRZAAR at Irvington Station, 7 North Astor Street, Irvington (end here)
Naw’lins Fare and Froyo Too! Owners Michelle and Brian Leddy have created a scrumptious frozen yogurt cafe in the Irvington train station, built back in 1889. In this beautifully renovated space, they have created a wonderful place for commuters and patrons of all ages to enjoy their Froyo. Now they have opened a café serving a breakfast and lunch menu that is simple yet far from boring. Our class will cover three southern classics: Bridge Street oyster shooter (New Orleans Bloody Mary gazpacho topped with a Blue Point oyster); Maine lobster, collard greens and Cajun lemon butter sauce atop corn grits. Learn to make a Naw’lins favorite: beignets with Froyo. For dessert we will learn how to fry up the light doughnuts and then a short walk over to BRRZAAR at Irvington Station to top them with organic frozen yogurt and a crème brûlée sauce, joined by a cup of the best “Joe” around. Sure to be a great class on the Hudson River!
1 Wed., Apr. 25, 6:00-8:00 pm. #13044
NEW! La Bocca Ristorante, 8 Church Street, White Plains
Hands-On Ravioli Making! This cozy restaurant features a premium selection of Italian cuisine embodying a distinct style and heavenly flavor. That said, there is nothing as delicious as fresh pasta, and crafting it yourself is much easier than you might think. Get ready to make your own under Chef Elio Tome’s direction. Learn how to create the perfect pasta dough and flavorful fillings, which you will then transform into beautiful stuffed pillows, ravioli. Renew your passion for heavenly pasta and learn how to make three variations on this classic variation for an appetizer, entrée, and dessert! We will create handcrafted pasta with several delicious, complementary sauces to taste. Our hosts treat us to a mini wine education by pairing our meal with an amazing wine from Italy! Come out for an interactive night to learn the secrets from a pro!
1 Mon., Apr. 30, 6:00-8:00 pm. #13046
Tredici North, 578 Anderson Hill Road, Purchase
Springtime with Chef Fanelli! Italian cooking is in Giuseppe Fanelli’s blood; his family hails from Puglia where they produce olive oil in their own grove. The Chef has been featured on numerous popular television shows, including Man Finds Food, Kitchen Casino, and as the champion on the Food Network’s culinary competition Chopped. Today he educates us on some of his special springtime dishes with a lesson on asparagus salad with parmigiana. Learn the makings of hand rolled gnocchi with peas and pancetta. Our chef is known for his way with fish; learn to perfectly steam sea bass with spring vegetables. A sweet offering will be tres latte with vanilla gelato.
1 Tues., May 1, 5:30-7:30 pm. #13047
Piccola Trattoria, 41 Cedar Street, Dobbs Ferry
Hands-on Pasta! Argentinian born Chef Sergio Pennacchio, with many successful years as the owner of Pasta E Pesce, has revamped his family business with a warm and inviting atmosphere in his newly expanded space. Help to hand-make paccheri Bolognese: large shaped rigatoni, meat sauce, ricotta, and baked mozzarella cheese, and smoked pork belly (from local butcher Campbell Meats) over buttery cannellini beans, including a lesson on butchering. Enjoy a selected wine to complement our meal. A surprise dessert from our most approachable chef, who is sure to become your favorite!
1 Wed., May 2, 6:00-8:00 pm. #13048
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 in his beautiful space. He’ll share his knowledge of spices used to create the complex flavors that comprise each dish as we sit in his open kitchen. Learn why this restaurant wins BOW each year! Make your own potato samosa (pastry filled with delicious spiced potato and vegetables). Next up aloo gobhi (diced cauliflower and potatoes with tomato garlic masala), then a lesson on the makings of everyone’s favorite, chicken tikka masala and chana masala (chickpea stew). A demo on nan bread baked fresh in the tandoor will be followed by a pounded rice pudding for our dessert. Always fun surprises from a knowledgeable instructor and a very popular class!
1 Sat., May 5, 11:30 am-1:30 pm. #13049
NEW! The Whitlock, 17 Katonah Avenue, Katonah
Spring Harvest Menu! In the early 1800s, merchants John Burr Whitlock and Squire Wood created the region’s very first businesses: a general store, tavern, and mill appropriately named Wood & Whitlock. This new restaurant is a meeting place in the heart of town to gather family and friends for good food and spirits and to continue the legacy of true community by supporting local farms, purveyors, and businesses. Chef Matthew Safarowic will prepare a three-course dinner using spring’s bounty that week. The focus is new American comfort food and chef will introduce us to a dish utilizing organic spring chicken and locally sourced seasonal vegetables. We will learn to make one of their specialty cocktails; our dessert will incorporate a seasonal fruit. Join this creative chef for a very special evening in his new restaurant across from the train station!
1 Mon., May 7, 5:30-7:30 pm. #13043
Zwilling J.A. Henckels Cooking Studio, 270 Marble Avenue, Pleasantville
Hands-on Cooking/Knife Lesson! Known for knives from Germany, their US headquarters has a spectacular test kitchen. Bernard Janssen, Resident Chef and Culinary Program Manager, will enlighten us on their products and we will learn to prepare a beautiful sit down meal. Chef Bernard will teach knife and cooking techniques in al state of the art kitchen. This will be an extensive cooking lesson. Our hands-on demonstration start with how to perfectly sear salmon, steam grill asparagus, roast fennel, and how to properly make Hollandaise sauce. Next learn to stove-top smoke chicken served with a lemon corn risotto, crunchy prosciutto, and nasturtium micro greens. Learn the technique to make a lovely white chocolate mousse with raspberries, a berry coulis, and tuiles. Sign up quickly as there is limited space. There are many “toys” to explore in the beautifully appointed test kitchen. Special class treat: shop with a substantial discount on Zwilling, Staub, Demeyere, and Miyabi products so check out the website. Longer class due to interactive cooking, wear your comfy shoes!
1 Tues., May 8, 5:30-9:30 pm. #13050
Dolphin, 1 Van Der Donck Street, Yonkers
Waterfront Seafood! This unique waterfront restaurant with an eclectic menu featuring many regional influences has a large outdoor garden-like seating area overlooking the Palisades and Hudson River. Chef Jason Perez teaches us about seafood: grilled octopus and warm potato salad with olives, capers, and springtime charred ramps. Next up, a lesson on spring vegetable risotto with blackened Atlantic cod. Our dessert will be a spring favorite and easy to make at home: peach cobbler with fresh maple whipped cream. 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., May 9, 5:30-7:30 pm (optional wine pairing additional $9). #13051
NEW! Coals Pizza, 131 Parkway Road, Bronxville
Fun Weekend Lunch! This pizza parlor surprised them all by placing in the top two each year at the Burger and Beer Blast by competing with the best burger spots in Westchester. Well known for their thin crust specialty pizza, we will hear about how it was created and get to sample a few favorites. The pizzas are hand-stretched and grilled over an open flame to produce a crust that’s crisp yet tender. Many have fun names like the Dean Martin and the garlic pizza named Heaven Scent. Owner Billy Etzel will enlighten our class with a demonstration on pairing beer with dessert. He will show us how to create peanut butter panna cotta with grape compote for a “to die for” treat and a seasonal fruit clafoutis with a custard-like center. Both desserts will be paired with a craft beer brewed locally.
1 Sat., May 12, 12:00 noon-2:00 pm (+ $20 sampling fee in CASH, payable to instructor). #13052
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, fresh pea soup with bacon and crème fraiche, followed by hand crafted pasta in butter sauce. We’ll learn to make Goffle Road Farm chicken en croute stuffed with springtime finds of morels and asparagus. Our chef began his career as a pastry chef and makes some of the most delicious desserts: we’ll have strawberry rhubarb cobbler. Join us for an informative demonstration with a classically trained restaurateur!
1 Mon., May 14, 5:30-7:30 pm. #13021
NEW! 808 Social, 185 Summerfield Street, Scarsdale
Italian with a Twist! Making people happy through food, Frank Valenti, Michael Mondrone, and Chef Salvatore Cucullo have partnered to create a never before seen atmosphere where Italian comfort food, music, wine, and spirits come together for an unforgettable dining experience. Tonight our chef will show us how it’s done, starting with their amazing pizza. All are well done, thin, and crispy with different varieties including sour cherry, lox, and calamari shrimp. Next get ready to “stack” a panko crusted eggplant napoleon with house-made mozzarella, local vine ripened tomatoes, and a balsamic reduction. Italian and Asian cuisines collide with an Italian egg roll: sausage and peppers, broccoli rabe, cheese, Napa slaw, sriracha, and soy-garlic aioli. Chef will teach us to make light yet crispy zeppoles with some fun dipping sauces. Come out and get social!
1 Tues., May 15, 6:00-8:00 pm. #13053
DeCicco & Sons, 17 Maple Avenue, Armonk (Demo Kitchen-2nd floor)
Demo Kitchen Beer education! 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 and a chance to help prep our meal. Amanda will hand out printed recipes for our menu and shopping needs. Learn to make ricotta cheese at home and use it to make an appetizer of herbed ricotta on toasted garlic rubbed sourdough bread. Next, asparagus and fresh mozzarella stuffed chicken breast with creamy lemon spring vegetable pasta. Presented by Brendon O’Brien, their in-house craft beer and bar manager, an education on pairing three different beers with our courses. The fabulous bakery provides cannoli and coffee. Arrive early or stay late to shop the beautifully stocked aisles!
1 Thurs., May 17, 5:30-7:30 pm. #13045
Hilltop Hanover Farm, 1271 Hanover Street, Yorktown Heights
Hands-on Picking and Prepping! Seasonal produce offers us many options for spontaneity and spicing! Join us at the farm to select produce and work to put together a seasonally inspired meal. Chef Rinku Bhattacharya, blogger at spicechronicles.com, 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, such as saag chicken, creamy curry, and fresh picked greens; red lentils with freshly picked vegetables; and masala roasted seasonal vegetables and basmati rice with cardamoms and bay leaves. Signed copies of Rinku’s cookbooks will be available at a special buy one get one free pricing, $35 for both. BYOB if you choose.
1 Sat., May 19, 11:00 am-1:30 pm (optional cookbooks additional $35). #13054
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville 914-749-3406, www.zwillingcookingstudio.com
Hands-on Cooking! Known for German knives, the US headquarters has a spectacular state of the art test kitchen. Exec. Chef/Culinary Program Manager, Bernard Janssen, enlightens us on their products and learn to prepare a sit down meal by learning knife skills and cooking techniques. An interactive lesson on how to perfectly sear branzino, sauté spinach, and create an antiboise sauce. Learn to stove-top smoke pork belly with white bean cream peas, fava beans and tarragon a jus. Try the technique for prosecco sabayon with seasonal fruit, and pistachio crunch. Limited space and special class treat: a substantial discount on all Zwilling products-check website! Longer class due to interactive cooking, wear your comfy shoes!
1 Tues., July 10, 5:30-9:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5939
The Horse & Hound Inn
94 Spring Street, South Salem
A Night in New Orleans with Live Music! Join our hosts, Silvano and Sue Vales, for a Louisiana-inspired lesson in the courtyard (weather permitting). Chef Clinton Bartow demonstrates New Orleans classes: an amuse bouche, jalapeño popper and a “how to” on crab cakes with remoulade sauce. A tutorial on “real deal” Caesar salad and fried oyster po’boy, Old Bay aioli along with spicy firecracker shrimp stuffed and bacon wrapped over creamy grits. The Vales will treat us to a refreshing wine. Make a crème brûlée and powdered sugar dusted beignets. The sounds of bluegrass from Chip Andrus to keep us kickin’ up our heels!
1 Thurs., July 12, 6:00-10:00 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #5940
41 Cedar Street, Dobbs Ferry
Liquor Lesson/Hands-on Pasta! Argentinian born Chef Sergio Pennacchio teaches us to make a refreshing whitefish citrus crudo as a summertime treat. Prepare hand-made porcini mushroom fettuccini to enjoy with a panna (cream) sauce. Chef treats us to a selected wine to complement our meal. A lesson on the art of making limoncello and a surprise dessert utilizing the delicious liqueur as this chef is sure to become your favorite!
1 Tues., July 17, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5941
NEW Location! Pax Romana
171 E. Post Road, White Plains
Play Dough/Hands on! Italian authentic home-style cooking representative of the dishes Chefs Alfredo and Christian Runco and Paul Russo grew up eating. Roman Chef Cristian Petitta will teach us about why they use special flour imported from Italy to make “pinsa romana” margherita pizza. Get your hands on the dough to make spaghetti from scratch. Make a Roman classic, carbonara, the authentic way using egg yolks, guanciale, Pecorino and black pepper. Learn the secret to Mama’s tiramisu enjoyed with a steaming cappuccino. There is a second class in August.
1 Wed., July 18, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5942
Peter Pratt’s Inn
673 Croton Heights Road, Yorktown Heights
Luau on the Patio…at this historical site that was General Washington’s command post! Watch Jon Pratt, restaurateur, and March Walker, executive chef, as they prepare our Hawaiian luau buffet: Lomi-lomi (Hawaiian for massage), salmon salad (tomato, Maui onions, cucumber and raw salted salmon), huli-huli chicken (pineapple juice, soy sauce, ginger and garlic with long rice), poke (raw fish and Asian seasonings), whole suckling pig in the La Caja China (translated “the Chinese box”), along with cole slaw and macaroni salad to compliment the crisp roasted pork. Jon always shares a story and treats us to craft beers. Enjoy coconut sorbet made in his special machine. Always a favorite so sign up quickly to reserve your spot!
1 Tues., July 24 or rain date Thurs. July 26, 6:00-8:00 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #5943
1 Bridge Street, Irvington 914-231-7854, www.michaelpsilakis.com
Weekend/Cookbook! Enjoy a Greek feast from Michelin star chef Michael Psilakis who has appeared on Food Network’s Iron Chef America. 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: crudité and pita chips with Mediterranean salsa; sautéed chicken thighs in sweet and sour salsa; and pasta with sausage and peppers. He will 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.
1 Sat., July 28, 2:00-4:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor; optional signed cookbook additional $25). #5944
Clock Tower Grill
512 Clock Tower Drive, Brewster
Lobsta’ in the courtyard! Now the proud owners of a farm supporting the restaurant’s growing needs, our talented Chef Rich Parente will treat us to a seafood extravaganza. Enjoy a local beer while learning the techniques for an old fashioned shrimp boil and lobster bake-mussels, corn on the cob and roasted potato salad. For dessert, shortcakes and whipped cream utilizing seasonal fruits. Come see this creative chef in action. Always expect the unexpected at CTG!
1 Wed., Aug. 1 or rain date Thurs., Aug. 2, 6:00-8:00 pm, $15 (+ $35 sampling fee in CASH, payable to instructor). #5945
27 Main Street, Tarrytown
Pasta Demo/Summertime Treats! Down the street from the Tarrytown Music Hall, visit their take out shop Eatarry for some delicious sandwiches and gelato. Owner Henry Cabral shows us some summertime favorites such as yellowfin tuna tartare with avocado. Learn to properly soft-poach eggs served over creamy polenta, chouriço, garlic confit and reggiano. Known for their house made pastas, help make asparagus ravioli and shrimp in a butter sauce. As a pastry chef, Chef makes some of the loveliest desserts in Westchester including a Portuguese specialty-molotoff meringue with summer berry coulis. An informative demonstration with a classically trained restaurateur, always a lovely evening!
1 Tues., Aug. 7, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5946
Sam’s of Gedney Way
50 Gedney Way, White Plains, NY 10605
BBQ Menu! Owners Peter and Karen Herrero invite us to throw away that blue bag of charcoal and enjoy a “Great American BBQ!” Culinary Director Joseph Sasso teaches tips on how to roast a whole suckling pig from start to finish including traditional sides with healthy options utilizing brines, rubs, sauces, and salads. Director of Hospitality David Pellon gives a tutorial on summer beverages such as sangria, and local craft beers. Apply these ideas to your summer parties or have Sam’s cater your next affair. Grab a few friends and make a night of it from the masters in BBQ!
1 Thurs., Aug. 9, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5947
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
Hands-on Knife Skills! Special class treat: shop with a substantial discount on all Zwilling products listed on website! Bernard Janssen, Exec. Chef/Culinary Program Manager, will introduce us to the fundamentals of good knife skills. Learn about knives and how to use them. through an interactive discussion. Practice skills including the circular/rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and using the fish filet knife, along with cleaning and maintaining knives. Not a full meal, but light fare and beverages are served.
1 Mon., Aug. 13, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #5948
72 Westchester Avenue, Pound Ridge
Glorious Cheese! “Cheese 101” from Gayle Martin and Michael Riahi who met in the wine business and cultivated the cheese store to complement their wines. Specializing in hand crafted cheese from around the world, their shop also melts the best grilled cheese sandwiches in Westchester and they offer jams, organic olive oils, chocolate and artisan crafts curating the best of local and global gourmet. Enjoy a talk about the art of cheese making such as how it is made and cheese affinage (the process of aging), cow vs. sheep vs. goat’s milk, etc. Sample a selection of cheeses accompanied by delicious condiments and wine. Life is great, cheese makes it better!
1 Tues., Aug. 14, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #5949
171 E. Post Road, White Plains
Play Dough/Hands on! Tonight we begin our lesson on “pinsa romana” margherita pizza. Next try your hand making gnocchi from scratch (rolling, cutting and shaping). Chef will teach us how to use the light and airy dough to create their special potato gnocchi alla sorrentina. Learn the secret to filling a cannoli, enjoyed with an espresso or steaming cappuccino. Grab a friend and come out to play!
1 Wed., Aug. 15, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor).