31 Textbook Required AJ’s 542 North Avenue, New Rochelle 914-235-3009, www.AJsBurgers.com Vegetarians Say Cheese! 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 food. Eating the rainbow of summertime veggies: plump peppers, bright eggplant, abundant zucchini and luscious tomatoes are not only good for you but bring a special something to many recipes. AJ teaches us how to incorporate them into several dishes along with his signature mozzarella. Make your own from fresh curd to enjoy while still warm in a Caprese salad with fresh garlic and basil. Learn to incorporate the summer ’s bounty into a few of AJ’s specialties with a pasta primavera. Finish with hand stuffing cannoli made with fresh ricotta cheese. Always full of surprises, he shares tastes of whatever special he is making that day. This is always a terrific small class, up close and personal, with a top-notch instructor and a repeated Best of Westchester winner! 1 Tues., Aug. 15, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #9215 Albano’s 83 Westchester Avenue, Pound Ridge 914-764-4051, www.AlbanoAppliance.com Interactive Wonderful Setting-Moroccan Flavors! Resident chef Jehan deNoue manages the company’s continuing education program, including cooking classes, manufacturer demonstrations, personal and in-home instruction. Learn tips for preparing a fabulous meal all the while toasting chef with a selected wine. Surrounded by high tech and modern appliances, chef explains the nuances of induction and steam oven cooking. Summertime ingredients have us experiencing a lighter fare starting with a chilled, roasted peach soup with vanilla bean and cardamom crème fraiche soup. Discover the interesting flavors used in this marinated chicken Paillard served with garden greens, dried stone fruit, herb pesto, with a lesson on an easy citrus vinaigrette. Finish off with a summer treat of fresh strawberries à l’Italienne (macerated in aged balsamic and honey). Do not miss this class as it is always a favorite and gives you an insight into the latest cooking technology! 1 Thurs., Aug. 17, 6:00-8:00 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #9216 Meraki Taverna (#2) 456 Main Street, Armonk 914-219-8888, www.merakitaverna-armonk.com Greek Lunch! Our veteran restaurateur and executive Chef Mike Sarris prides himself on this moto, “Cook with Love. Serve with Passion” and he does just that with each and every bite. Our lesson will include pita with lemon marinated olives, along with a tutorial on Tyropitakia—imported Greek Feta cheese crafted into a pie. Enjoy a “how to” on Melitzanes and Kolokithia—fried eggplant with skodalia (garlic and potato spread). A recipe from chefs’ Yia Yia, learn to make Greek style bell pepper and tomato stuffed with rice, beef and onions in a savory sauce. Our traditional dessert will be cherries atop special Greek yogurt like you have never tasted accompanied by a mini icy frappe. Arrive hungry and ready to hear our passionate chef share stories of his youth spent in Greece as he feeds us delicious Mediterranean fare. Kalí órexi! 1 Sat., Aug. 19, 12:00-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #9217 Saltaire Oyster Bar 55 Abendroth Avenue, Port Chester 914-939-2425, www.saltaireoysterbar.com Aww Shucks! Housed in a century old historic grain warehouse nestled along the banks of the Byram River, they offer the widest selection of pristine oysters in the tristate area sourced daily from the Fulton Fish Market. Owners Beth and Les Barnes will treat us to a lesson on shucking oysters and a variety of dressings: red wine mignonette, house cocktail, and horseradish aioli. Try some tidbits off their “Wine & Brine” happy hour menu as they share secrets to their mussels Provencal—white wine, shallots, garlic, parsley butter, served with a toasted baguette and their delicious calamari with poppy seed glaze. Sample a summer surprise treat for dessert. The bartender will teach us to make summer fruit Rose sangria to pair with our oysters. Check out their weekly music in the beautiful busy bar! 1 Tues., Aug. 22, 6:00-8:00 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #9218 WRITING & PUBLISHING REMOTE Freelancing for Fun and Profit Local publications are always looking for freelance writers. By adding photography to the mix, writers double their value to editors and publishers. The internet and digital media have multiplied the opportunities and need for writers. Aspiring writers will learn how to apply to the thousands of writing opportunities open to them, while writers already engaged in writing projects can encourage others through networking while finding new outlets for their work. Please email instructor at totrwriter@aol. com for list of optional books. CE-WRITG 2071, 3 Wed., June 7-21, 6:30-8:30 pm, $62 (+ $2 for purchase of a Rivertown Magazine and handouts). T Riley. #8524 REMOTE Write Flash Fiction! Flash fiction is hot, with over 300 paying markets looking for wellformed stories of 1000 words or less. Learn how to write, market, and sell these tiny tales. CE-WRITG 2026, 3 Tues., June 6-20, 6:00-8:00 pm, $70. P Andrews. #9129 REMOTE Writing from the Soul Writing is an art form about self-expression. Whether you prefer fiction or nonfiction, journal writing or story writing, this course will help unleash your creativity as a writer with a focus on writing descriptive narratives. Using your five senses, learn to create an emotion and a picture in the reader ’s mind. Develop a scene in your story or recall a memory you have entered in your journals. Students will share their work with the class. Please bring spiral notebooks or journals, and pens. CE-WRITG 2106VA, 4 Weds., July 5-26, 7:00-9:00 pm, $100. L Lush. #8535 Attention Restaurant Owners & Chefs Interested in hosting a class? Email: atasteofwestchesterwcc@gmail.com
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