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 but please call the college if you cannot attend to advise the restaurant. 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.
Must be 21 years of age to attend.
If registering and paying for yourself and/or others, you are required to provide complete registration information (name, address, date of birth, phone, and email) for all registrants at the time of registration.
JULY
Tarry Tavern, 27 Main Street, Tarrytown
914-631-7227, tarrytavern.com
Summer farm-to-table! Owner Henry Cabral’s American gastro-pub offers creative, locally sourced dishes and seasonal menus inspired by what farmers and anglers are growing, raising, and catching. Near the Tarrytown Music Hall, many visit before or after a show for a splendid meal. Discover handcrafted ricotta-stuffed squash blossoms made with heirloom tomatoes. Learn to create salmon en papillote-wrapped in parchment paper and steamed with summer vegetables. Our chef began his career as a pastry chef and makes some of the most delicious desserts including blueberry pie a la mode.
1 Tues., July 9, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5605
NEW! Happiness is Catering Back Country Market and Cafe, 1067 North Street, Greenwich, CT
203-861-4020, Happinessiscatering.com
Catering 101! Owner Christine Salazar began her journey with Blue Ribbon apple pies, and joy to friends with fresh baked brownies. This catering company has been putting together events for over 20 years. Tonight, we will learn a few of their favorite appetizers that you can easily make at home such as; brie, spinach and fig quesadillas, caramelized onion and goat cheese tarts, herb crusted parmesan cheese straws. Learn the techniques to set up an amazing grazing board with cheese, fruits and nuts. We will end the night with a show stopping chocolate fondue. Engage in a discussion on pairing wine with these appetizers.
1 Wed., July 10, 6:30-8:30pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5606
Yonkers Brewing Co., 92 Main Street, Yonkers
914-226-8327, yonkersbrewing.com
Craft beer and food pairing! Located in the vibrant downtown, Yonkers Brewing Company creates a brewery environment and culture where people come together. Creating quality-handcrafted beer with character may be their business but food is no afterthought. With a mix of in-house made beers and high-end pub fare, YBC pairs amazing beer with delicious food to tickle those senses. From IPAs to sours to stouts, start with a tour of the brewery “where the magic happens” and 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 including their famous bavarian pretzels served with a side of house-made stone ground Vienna lager mustard. Stay to hang out in their tasting room!
1 Thurs., July 11, 6:30-8:30pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5607
NEW! Mediterraneo, 189 Main Street, White Plains
914-448-8800, zhospitalitygroup.com/mediterraneowhiteplains
Mediterranean Fare! Owners of the well-established, ZHospitalityGroup bring you their latest and greatest hot spot in the heart of White Plains. Executive chef Albert DeAngelis oversees all eight of their wonderful properties in the NY Metro area. Known for fabulous food and creative cocktails, the mixologist will show us how to create a cocktail like their refreshing “sunset mediterraneo”. Chef DeAngelis along with executive sous chef, Matthew McNerney will demonstrate how they prepare the restaurant’s signature dish – charred Spanish octopus, potatoes, dried chorizo, chimichurri and lemon sauce. Learn the technique for a light summertime dish to prepare at home – branzino filet, grilled corn and zucchini salsa with a cilantro lime sauce and shishito peppers. Their talented pastry chef who will show us the secret to her light and luscious olive oil cake with moscato infused white peaches and raspberries.
1 Mon., July 15, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5608
Zwilling J.A. Henckels Cooking Studio, 270 Marble Avenue, Pleasantville
914-749-3406, zwillingcookingstudio.com
Mexican Fiesta! 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 learn to prepare a sit down meal by learning knife skills and cooking techniques. Enjoy a thoroughly authentic and carefully crafted representation of Mexican cooking including an interactive lesson utilizing many different products such as guacamole and several types of salsa. Learn to make pozole, a traditional “hominy” soup and grilled watermelon salad. Make tostadas, tamales, tacos and tortillas. As a special class treat, enjoy a substantial discount on all Zwilling products-check website for items. Longer class due to interactive cooking so wear your comfy shoes! Class fills quickly and there is limited seating.
1 Tues., July 16, 5:30-9:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5609
The Winery at St. George, 1715 E. Main Street, Mohegan Lake
914-455-4272, thewineryatstgeorge.com
Tour de France! Bonjour! The winery is housed in a 107-year-old stone church and has been transformed into one of the most sought-after, unique venues in the tri-state area. The building is on the National Register of Historic Places. Guests will be privy to this most spectacular space to learn about French wine and hors d’oeuvres. Join us for a truly unique tasting experience with certified sommelier Susan Ellis and executive chef Cisco. Susan will guide your palate through a 4-course French hor d’oeuvres and wine pairing selection. With a locally sourced mentality, chef Cisco will create unique, seasonally inspired plates such as baked panko crusted boursin cheese with lime orange marmalade; and poutine (braised shredded beef, house cut fries, applewood bacon, and havarti cheese) to name a few.
1 Thurs., July 18, 6:00-8:00pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5610
NEW! ISO Japanese, 1086 N Broadway #115, Yonkers
914-963-0777, isoyonkers.com
Hands-on weekend lunch! In a beautifully renovated building on Executive Boulevard we will learn to make japanese rolls from an expert in this interactive class. Begin with the classic california roll (kani and avocado). Then try your hand at a Yonkers roll (ahi tuna, avocado inside, topped with spicy crunchy salmon with spicy miso sauce). Learn the secret to their spicy tuna gyoza, which are homemade dumplings, filled with spicy tuna and cream cheese inside then deep fried and served with guacamole and a sweet chili sauce. Known for their outrageous cocktails, learn the technique to make the famous ISO passion consisting of rum, triple sec, lime, pineapple juice and passion fruit jam. Enjoy some miso soup, salad with homemade ginger dressing, and a variety of appetizers from their kitchen. A class not to miss!
1 Sat., July 20, 12:00-2:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5611
Piccola Trattoria, 41 Cedar Street, Dobbs Ferry
914-674-8427, piccolany.com
Under the Tuscan Sun! Argentinian born chef Sergio Pennacchio is inspired by Tuscan cuisine. Dine in his trattoria with its cozy atmosphere with good friends and a glass of vino. Tonight, he will delight us with an easy lesson on polpette al sugo which are baked meatballs stuffed with cheese in a marinara sauce. You will get to help to hand-make spaghetti con cavoletti (house-made spinach spaghetti with brussels sprouts, soppressata, in a parmigiano-reggiano cheese, garlic and butter sauce). Sergio will select several wines to complement our meal for $5 per glass. Finish with a lesson on the art of making perfect and light tiramisu.
1 Mon., July 22, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5615
DeCicco & Sons, 17 Maple Avenue, Armonk (Demo Kitchen-2nd floor)
914-499-1100, deciccoandsons.com
Beautiful Demo Kitchen! A family owned and operated specialty grocery store offering an upstairs bar serving local beers and wine, and a bocce court and demonstration kitchen. Chef Frank Carlucci will teach the techniques used to make some of their catering specialties along with printed recipes and a chance to help prep. First, learn to make an heirloom tomato and herbed goat cheese tart as a starter. Next, enjoy a lesson on an easy summer dinner of bourbon peach pork tenderloin with grilled peach salsa and creamy mashed cauliflower. Brendon O’Brien, their in-house craft beer and bar manager, will guide us in pairing three different beers with our courses. Make fruit and cream tarts utilizing puff pastry to enjoy with coffee.
1 Tues., July 23, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5616
Peter Pratt’s Inn, 673 Croton Heights Road, Yorktown Heights
914-962-4090, prattsinn.com
Luau on the Patio! Within the historical presence of General Washington’s command post, join Jon Pratt, restaurateur and executive chef, on the grand patio. Watch as he prepares our Hawaiian luau buffet. Learn to make some Hawaiian staples starting with shoyu chicken (soy sauce marinade, ginger and garlic with long rice) and poke (raw ahi tuna fish and asian seasonings). Try poi-the traditional dish of the islands made from the underground plant stem or corm of the taro (kalo) plant. Experience Kalua pig which is a whole suckling pig cooked in the La Caja China (translated “the Chinese box”), along with coleslaw and macaroni salad to compliment the crisp roasted pork. Jon always shares a story and treats us to craft beers or sangria. Enjoy a taste of coconut sorbet made in his special machine as a treat from this most entertaining chef. Always a favorite so sign up quickly to reserve your spot!
1 Thurs., July 25 Rain or Shine, 6:00-8:00 pm, $18 (+ $30 sampling fee in CASH, payable to instructor). #5617
NEW! Taverna Meraki, 456 Main Street, Armonk
OPA! Classic Greek! In Greece, “meraki” is described as what happens when you impart a piece of yourself in your work or when you love doing something so much that your soul is in it, such as proprietor and chef Michalakis Sarris who is incredibly passionate about great food and service. Our lesson will include pita with lemon marinated olives, and melitzanosalata (roasted eggplant dip) along with a tutorial on the perfect Greek salad. A quick lesson on the best tzatziki sauce for our souvlaki of marinated, grilled chicken on warm pita with fries, lettuce, tomato, and onion. Learn the secret to ellinikes patates tiganites-Greek style fries with oregano, cheese and lemon. Our tasty dessert will be a surprise from our talented chef along with an icy frappe.
1 Mon., July 29, 5:30-7:30 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5618
Zwilling J.A. Henckels Cooking Studio, 270 Marble Avenue, Pleasantville
914-749-3406, zwillingcookingstudio.com
Hands-on knife skills! Bernard Janssen, executive chef/culinary program manager, will introduce us to the fundamentals of good knife skills. Join an interactive discussion on what makes a quality knife and which knife to use for every task. Practice skills including the circular/rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and using a fish filet knife, along with cleaning and maintaining knives. Not a full meal, but light fare and beverages are served. The cooking studio offers their own classes throughout the year.
1 Tues., July 30, 5:30-7:30 pm, $18 (+ $20 sampling fee in CASH, payable to instructor). #5619
Clock Tower Grill, 512 Clock Tower Drive, Brewster
845-582-0574, clocktowergrill.com
Lobsta’ in the Courtyard! Now the proud owners of a farm supporting the restaurant’s growing needs, our most talented chef Rich Parente will teach us to create a seafood extravaganza. Enjoy a local beer while learning the techniques for an old fashioned shrimp boil and lobster bake– clams, mussels, corn on the cob and roasted potato salad. Enjoy a how-to on shortcakes and whipped cream utilizing summer’s seasonal fruit. Always expect the unexpected at CTG! Held outdoors weather permitting.
1 Wed., July 31 rain or shine, 6:00-8:00 pm, $18 (+ $35 sampling fee in CASH, payable to instructor). #5620
AUGUST
NEW! 19 Court Artisan Foods, 19 Court Street, White Plains
914-644-8224, 19court.com
Sushi, Poke, and Pizza! A dream more than two decades in the making, discover this fun and delicious spot in the heart of the city. Owners chef Rahsaan and Shelly White, will teach us about dough and jam. Known for their delicious pizzas, learn the makings of one of their most sought after pizzas, the “funky mushroom” (sheep’s milk ricotta, truffle pecorino, porcini mushroom, caramelized onion jam, gruyere, crème fraiche, and truffle dust). Help sushi chef, Eric Zheng, who worked at Nobu in NYC, to hand roll their now famous “19 Court” roll (spicy hamachi, cream cheese, lemon zest, cilantro on the inside and salmon, avocado, tempura flakes, eel sauce, spicy mayo, scallions and masago on the outside). Learn about one of the main dishes of native Hawaiian cuisine called “poke” (meaning to slice or cut crosswise into pieces) as a delicious tuna bowl. This hot spot has both wine and beer on tap. A surprise dessert will end us on a sweet note. Sign up for an interactive and tasty class!
1 Mon., Aug. 5, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5621
273 Kitchen, 273 Halstead Avenue, Harrison
914-732-3333, 273kitchen.com
Mediterranean Inspired! This lovely restaurant and wine bar offers exquisite plates. Owner and chef Constantine Kalandranis is a master at combining the freshest farm finds and is now the owner of several locations. Our chef will tell us how he began cooking by teaching us to make greek oysters with a harissa aioli and a beautiful spicy cucumber salad and tzatziki. They strive to use only the freshest ingredients as seen in their menu changing daily. Their seafood is so fresh it is stated as “fish of the moment.” Learn to make a baked and stuffed branzino. Dessert is a “how to” on clove chocolate fondue and halvah. Our chef also treats us to a lesson in creating a special drink.
1 Tues., Aug. 6, 6:00-8:00 pm, $18 (+ $25 sampling fee in CASH, payable to instructor). #5622