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 sample 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 call 914-606-6830 press 1 if you cannot attend so the restaurant can be informed. Must be 21 years of age to attend.
NOTE: 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.
*Our in-person classes may be held outdoors weather permitting. You may take your meal home if you prefer.
CE-REST 2000 is the catalog number for all Taste of Westchester classes.
Spring 2022 Course Offerings
AJ’s
542 North Avenue, New Rochelle
914-235-3009, www.AJsBurgers.com
Pucker Up and Say Cheese! Chef Alan Cohen will fill your plate and mind with his knowledge of simple food made from great ingredients. Tonight, lemons are the star of the show! Chef will teach us how to incorporate them into several dishes. Make your own mozzarella from fresh curd to incorporate into mozzarella en carrozza with a lemon, anchovy, and caper sauce. Watch our chef make chicken francese and piccata. Finish with a twist on a lemon meringue pie with Gifford’s vanilla ice cream topped with graham crumbles, marshmallow crème, and candied lemons drizzled with a lemon lime sauce. This is always a terrific class, up close and personal, with a top-notch instructor and repeated Best of Westchester winner!
1 Tues., Apr. 12, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18803
Sambal Thai & Malay
4 West Main Street, Irvington
914-478-2200, www.sambalny.com
Asian Cuisine Water Views! Take a culinary tour to discover the flavors of South-East Asian cuisine. Inspired by Bangkok, proprietor Navjot Arora and executive chef Rikhi Pandeya will share their expertise to acquaint us with the balanced flavors utilizing the freshest organic ingredients, exotic herbs, and spices from Thailand and Malaysia. Enjoy a sample of a Thai iced tea while watching a tutorial on a few special dishes starting with soup, tom kha—creamy coconut milk broth, lemon grass and chicken. Hand craft your own chicken and pork dumplings to taste and take home. Explore the delicious “drunk-man” noodles and vegan crispy cauliflower Manchurian with a tangy sweet and sour sauce. Then a lesson on pineapple fried rice with eggs, chicken and shrimp. Chef Arora was on the Food Network’s Beat Bobby Flay in “Field of Greens”—season 16/13.
1 Wed., Apr. 20, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18805
Pax Romana
171 E. Post Road, White Plains
914-831-3303, www.paxromanany.com
Play Dough—Hands on! This restaurant features Italian authentic home-style cooking and the recipes are representative of the dishes that the owners, brothers Alfredo and Christian Runco and Paul Russo grew up eating. All are very proud of the family recipes present on the menu taking most influences from Rome, where the Chef Cristian Petitta grew up. Begin class with a lesson using a special flour imported from Italy to make “pinsa romana” margherita pizza. Next, we get our hands on the dough to make spaghetti from scratch – rolling, cutting and shaping. The chef will teach us his secrets to the Roman classic, carbonara, prepared the authentic way with an egg yolk, guanciale, pecorino cheese and freshly ground pepper. Learn the secrets to Mama’s tiramisu enjoyed with a steaming cappuccino. Do not delay if you want to come out and play! Note: second class in May.
1 Mon., Apr. 25, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18807
Tredici North
578 Anderson Hill Road, Purchase
914-997-4113, www.tredicinorth.com
Modern Italian—Pescatarian! Chef Fanelli has worked at several of NYC’s most renowned Italian restaurants, from Felidia’s to Rao’s. Now at two Westchester locations, he brings elevated Italian fare to the suburbs. Featured on numerous television shows and the champion on Food Network’s “Chopped,” he demonstrates some of his special dishes, starting with bang-bang shrimp-buttermilk battered with Calabrian chili sauce and scallions. Then learn to sauté broccoli rabe with garlic so it is not bitter. Chef shows us the making of springtime Meyer lemon ravioli with fresh ricotta and lemon sautéed in browned butter topped with smoked salmon crema and poppy seeds. We end with a sweet treat of spring fruit and panna cotta. Limited seats available.
1 Wed., Apr. 27, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18808
Happiness is Catering Back Country Market and Cafe
1067 North Street, Greenwich, CT (NY border)
203-861-4020, www.Happinessiscatering.com
The Study Fine Wines & Spirits (Class begins here)
1071 North Street, Greenwich, CT
203-340-9410, www.thestudyfinewines.com
Wine to Table—Hands On! Begin the evening at a library-like intimate shop aptly named “The Study” specializing in small production wine, craft breweries, and artisanal spirits both local and from around the world. Owner Katie will talk about wines and show us how they pair with amazing cheeses while sipping a springtime drink created for our class. Then we move to The Back Country Market and Café where owner Christine discusses her “tricks of the trade” to make your next event unforgettable. Enjoy Prosecco while tasting creative appetizers: ricotta, artichoke and Parmesan galette; a savory mushroom shallot tart; mango crab stacks; and lemon mousse with fresh berries just to mention a few. This is a “hands-on” class with extended time.
1 Thurs., Apr. 28, 6:00-8:30 pm, $21 (+ $35 sampling fee in CASH, payable to instructor). #18809
Chutney Masala Indian Bistro
76 Main Street, Irvington
914-591-5500, www.chutneymasala.com
Vegan Lunch! Owner chef Navjot Arora shares his vast food knowledge from his native home in Jalandhar, Punjab. Explore whole food plant-based diets with this all vegan menu starting with Bombay bhel made of cold puffed rice salad with tamarind chutney. Enjoy an interactive education on Indian spices used to create the complex flavors that comprise each vegan dish. Learn to create vegetable fritters known as bhajjia, along with goan vegetable curry with coconut. Discover the special copper vessel used for slow cooked vegetarian hyderabadi dum biryanis-basmati rice slow cooked with fresh herbs and served with raita, a cucumber yogurt cooler. Have fun with a hot demo on tandoori breads including garlic nan. Come explore the tastes of India!
1 Sat., Apr. 30, 11:30 am-1:30 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #18810
Brothers Fish & Chips
172 North Highland Avenue, Ossining
914-488-5141, www.brothersfishandchips.com
Eat Fish. Live Longer! This family of chefs have realized their dream by owning a seafood restaurant next door to their original takeout spot. Chef owner Elmer Oliveros will start our demonstration with the proper way to prepare cod cakes and pan sear fish filets along with fresh spring vegetables from local Fable Farm. Enjoy a specialty cocktail demonstration from their talented staff. Chef incorporates growing herbs, lettuce, vegetables and edible flowers on an aeroponics vertical indoor/outdoor “Tower Garden” for his restaurant. As a smokin’ treat, a tutorial on springtime lemon cake. A lovely surprise awaits from this talented chef who is known for his personalized tasting menus!
1 Mon., May 2, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18811
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 teaches you to prepare a sit-down meal by learning knife skills and cooking techniques. Visit the Middle East this evening as Chef teaches us to make our own pita bread brushed with za’atar, along with baba ghanoush and hummus. Known for the charred skewered meats, learn how to make shish taouk (marinated chicken) and kofta kebab (meat and spices) grilled to perfection. Unlock the secret to unmolding a perfect tahdig, a basmati rice dish with a crispy saffron golden crust. Assemble a shepherd’s salad while learning knife skills to chop, slice, and dice. On to the art of making kunefe with kataifi (shredded filo) for a lovely ending. The number of attendees will dictate the variety of dishes being created that evening. Limited space. As a special class treat, enjoy a substantial discount on all Zwilling products (check website). Longer class due to interactive cooking.
1 Tues., May 3, 5:30-8:30 pm, $21 (+ $35 sampling fee in CASH, payable to instructor). #18812
Fatt Root Asian Kitchen
11 Wheeler Avenue, Pleasantville
914-579-2552, www.fattroot.com
Asian Inspired Street Food! Bringing the exotic flavors from night markets, shop houses, and the street foods of Thailand, Vietnam and Malaysia. Executive chef Mogan Anthony has set out to create a masterful culinary experience at this favorite spot. He will teach us the intricacies of a few favored menu items like kale and veggie dumplings with tahini, furikaki and scallions. Learn to make spicy beef noodles with yuzu kosho pesto, caramelized cashews and spinach. Our sweet treat is a lesson on Indonesian coconut custard pie. Order a cup of sake and join us for a cultural experience not to be missed!
1 Sat., May 7, 12:00 noon-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18814
Pax Romana
171 E. Post Road, White Plains
914-831-3303, www.paxromanany.com
Play Dough—Hands on! This restaurant features Italian authentic home-style cooking and the recipes are representative of the dishes that the owners, brothers Alfredo and Christian Runco and Paul Russo grew up eating. All are very proud of the family recipes present on the menu taking most influences from Rome, where the Chef Cristian Petitta grew up. Try your hand making gnocchi 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 cannoli, enjoyed with an espresso or steaming cappuccino. Grab a friend and come out to play!
1 Mon., May 9, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18815
Sloppie Joe‘s Gourmet Grub
541 Central Park Avenue, Yonkers
914-573-6469, www.sloppiejoes.com
Let’s Get Sloppy! Meet Joe Defeis, owner and concept developer, who has elevated the classic sloppy joe to a whole new level by utilizing premium ingredients and flavor fusions. Joe teaches us about the 100% Angus beef used with some quick tips to recreate the flavorful sauce. Taste a few originals including his bestselling “Slop-a-cado Joe”, as well as his signature SJR, the spicy slop drop and roll, and their new signature sandwich, the Hawaiian, with a few cool alternatives for non-beef eaters. Learn the best way to hand cut potatoes to ensure quality French fries. Dessert will have us discover why his milk shakes are to die for! Come out and “get sloppie”! This class may be held in the outdoor space, so dress accordingly.
1 Wed., May 11, 5:30-7:30 pm, $21 (+ $20 sampling fee in CASH, payable to instructor). #18816
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, and personal and in-home instruction. Learn tips for preparing a fabulous meal all the while toasting chef with wine. Surrounded by high tech and modern appliances, chef explains the nuances of induction and steam oven cooking. Springtime ingredients have us experiencing Moroccan favorites starting with a chilled fresh pea and mint soup. Discover the spices used in the curry rubbed leg of lamb and stone fruit dish served with a traditional tabbouleh salad. Finish off with an ice box blueberry tart with Greek yogurt and coriander. Do not miss this class as it is always a favorite!
1 Thurs., May 12, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18817
Maria Restaurant
11 Huguenot Street, New Rochelle
914-636-0006, www.marianewrochelle.com
Mama Maria’s Lunch! Delicious Italian cuisine from the brothers that brought you Pop’s Espresso and Fratelli’s Pizza, Peter and Giovanni Cucullo. Awarded the Michelin Bib Gourmand award for the second year, it remains a delicious destination. Chef instructs us to make their famous bang bang Brussels sprouts with fermented garlic honey, pistachios, and sesame seeds. Next, a tutorial on cauliflower fritters with a recipe derived from mom and childhood memories, adorned with a nuoc-cham sweet chili sauce. Watch him incorporate flavor into house-made pappardelle with asparagus, peas, lemon, garlic, and Parmesan. Learn why their preparation for Scottish salmon with charred carrots, braised kale, and pickled currants is a fan favorite. Taste a mini version of the famous “dannoli”-a combination of a classic cannoli and doughnut!
1 Sat., May 14, 12:00 noon-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18818
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
914-749-3406, www.zwillingcookingstudio.com
Hands-on Knife Skills! As a special class treat, shop with a substantial discount on all Zwilling products listed on their website. Bernard Janssen, executive chef and culinary program manager, will introduce us to the fundamentals of good knife skills. Learn what makes a great knife and how to use it. Interactive/discussion on what constitutes a quality knife and which knife to use for every task. Practice skills including: the circular/rocking motion, julienne, brunoise, dice, supreme citrus, mince herbs, and proper use of a filet knife, along with cleaning and maintaining techniques. Light fare and beverages are served. Chop-Chop!
1 Tues., May 17, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18819
The Horse & Hound Inn
94 Spring Street, South Salem
914-763-3108, www.thehorseandhoundinn.com
Outdoor Night with Music! During the twenty , our hosts, Silvano and Sue Vales, have owned the Inn, there have been several sightings of spirits, including during our classes! Patio dining (weather permitting) for our lesson on an amuse bouche of braised pork belly with chimichurri sauce. The proprietor’s treat will be a glass of a wine chosen to pair with our meal. Designed to be made at home, learn how to make filet mignon meatballs on a white bean puree. Learn the art of preparing fish such as Mahi Mahi set over broad beans and wilted greens adorned with fresh basil oil. A light dessert of strawberries with balsamic glaze, mascarpone, fresh mint, and lemon zest to end our dinner demo. After dinner, enjoy the sounds of music filling the night air. Class held outdoors if the weather cooperates. Always a favorite class, so do not be afraid—BOO!
1 Thurs., May 19, 6:00-8:00 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #18820
Summer 2022
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 sample 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 call 914-606-6830 press 1 if you cannot attend so the restaurant can be informed. Must be 21 years of age to attend.
NOTE: 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.
Donna Monaco, coordinator for A Taste of Westchester and advocate for food education, creates these classes by recruiting chefs to host cooking demonstrations in their restaurants. @DonnaDishes Instagram and Facebook she recaps these demonstrations and highlights recipe development for home cooks.
Restaurants: Interested in hosting a class? Email: atasteofwestchesterwcc@gmail.com
CE-REST 2000 is the catalog number for all Taste of Westchester classes.
Maria Restaurant
11 Huguenot Street, New Rochelle
914-636-0006, www.marianewrochelle.com
Mama Maria’s Lunch! Delicious Italian cuisine from the brothers that brought you Pop’s Espresso and Fratelli’s Pizza, Peter and Giovanni Cucullo. One of only a handful of Westchester restaurants awarded the Michelin Bib Gourmand award for the second time. Many of the recipes are inspired by momma Maria and chef’s childhood memories, heightened by his creative talents. Mama always said “eat your veggies”, so we learn to make bang bang Brussels sprouts with fermented garlic honey, pistachios, and sesame seeds. Discover spaghetti all’amatriciana, once considered a peasant food, as it is prepared with guanciale (pork cheek) and pecorino romano. There are many versions of chicken scarpariello with potatoes and sweet peppers, but chef will let us in on the secret to why his recipe is a winner. Taste a mini version of the famous “dannolo” created at Pop’s Espresso.
1 Sat., July 16, 12:00 noon-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #7833
Meraki Taverna
456 Main Street, Armonk
914-219-8888, www.merakitaverna-armonk.com
Opa! In Greece, “meraki” is described as doing something with passion, absolute devotion and undivided attention or when you love doing something so much that your soul is in it, such as proprietor and chef Michalakis Sarris. Our lesson will include pita with lemon marinated olives, along with a tutorial on cypriot keftedakia (ground pork meatballs potatoes and onions). Chef enlightens us on kounoupidi (baked cauliflower with onion and tomato sauce). Learn the art of a traditional lamb fricassee with a recipe from chef’s Yia Yia. Our refreshing summertime dessert will be sweet tart cherries and the creamiest yogurt, imported from Greece, offering just the right zing accompanied by an icy frappe of Greek coffee. Kalí órexi!
1 Mon., July 18, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #7834
Saw Mill Tavern
925 Saw Mill River Road, Ardsley
914-479-5370, www.smtavern.com
Summertime Fun! “Good friends, food, & Drink” is the motto at this local hot spot with awesome bar food and over 60 types of bourbon. Known for their delicious libations, we will be educated on some of their summertime favorites with a mini-flight: red sangria, golden margaritas and summer brews of beer. Owner Charles Amchir will talk about his restaurant knowledge while teaching us what makes some of their favored dishes that complement our cocktail flight starting with a Southwest salad (black bean mango salsa over greens and yucca crisps). Discover their sliders on mini potato buns, both chicken parm and classic cheeseburger with house made bread and butter pickles. Known for their Peruvian style roasted chicken, discover the secret to their special marinade. If you have room, they make apple crumb cake in house for us to indulge. This hot spot was featured on the Food Network’s Undercover Chef.
1 Wed., July 20, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #7835
The Taco Project
465 Bedford Road, Pleasantville
914-422-8111, www.thetacoprojectny.com
Taco Lunch! Co-owners Nick Mesce and Sebastian Aliberti hit on something great when they opened a small taco shop in Tarrytown and have expanded to additional locations. Their Mexican “street cart style” tacos are served as the Mayans do on corn versus flour tortillas. Discover the secrets to Chef Alfonzo’s menu classics starting with their refreshing pico de gallo. Enjoy the freshness of the salsa on his classic ground beef tacos seasoned beef topped with cheddar cheese, lettuce, and sour cream and served on hard shell corn tortillas. Enjoy a lesson on a cocktail created for our class. Learn chef’s family recipe for coconut très leches cake with caramel sauce, toasted coconut, and whipped cream.
1 Sat., July 23, 10:30 am-12:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #7836
Clock Tower Grill
512 Clock Tower Drive, Brewster
845-582-0574, www.clocktowergrill.com
Lobsta’ in the courtyard! The Parente’s are proud owners of an ever expanding animal farm supporting the restaurant’s growing needs. Our most creative chef owner Rich Parente will teach us the ins and outs of producing a seafood extravaganza. Sample a local beer from their long list of purveyors while learning the techniques for an old fashioned lobster bake (1 per person) accompanied by shrimp, clams, mussels (based on market availability) and sides like corn on the cob, and roasted potato salad. A how-to on peach cobbler and whipped cream utilizing summer’s seasonal fruits. Come see this creative chef in action! Held outdoors weather permitting.
1 Wed., July 27, Rain or Shine, 6:00-8:00 pm, $21 (+ $35 sampling fee in CASH, payable to instructor). #7837
Locali
2 Kirby Plaza, Mount Kisco
914-242-0100, www.localipizzabar.com/mount-kisco-ny
Modern Italiano! The train station has been transformed into one of the hottest bars in the area, serving amazing food from award winning owner and executive chef Mogan Anthony who creates an all-around fabulous experience each time you visit. Chef has a delicious way with vegetables and will share why fresh simple ingredients turn into a delicious dish such as a raw salad with shaved broccoli romesco and a light dressing. Learn to perfectly pan sear salmon with green pesto and farro, with its complex, nutty taste. Experience the house special valrhona budino, a creamy chocolate pudding. Order a cocktail from their amazing bartender and toast with us!
1 Sat., July 30, 1:30-3:30 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #7838
Brothers Fish & Chips
172 North Highland Avenue, Ossining
914-488-5141, www.brothersfishandchips.com
Eat Fish. Live Longer! This family of chefs have realized their dream by owning a seafood restaurant next door to their original takeout spot. Known for his beautiful plates and creativity, chef owner Elmer Oliveros will start our demonstration with a delicious rendition of beet dressing salad. Learn to properly prepare fresh fish filets (what is freshest at market time) to make his now famous soft shell tacos. Enjoy a discussion on the just-picked summer vegetables from local Fable Farm. As a bonus, a specialty cocktail demonstration from their talented staff. Chef incorporates growing herbs, lettuce, vegetables and edible flowers on an aeroponics vertical indoor/outdoor “Tower Garden” for his restaurant. As a smokin’ treat, enjoy a tutorial on a summery citrus cake.
1 Mon., Aug. 1, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #7839
Longford’s Ice Cream Factory
425 Fairfield Avenue, Stamford, CT
203-542-0700, www.longfordsicecream.com
I Scream, You Scream…! Do you remember the excitement of eating ice cream in the summer as a kid? Creamy, smooth, fresh, and cool, just the word brings a smile to your face. Created and established in 1992, Longford’s Small Batch Ice Cream originated in Port Chester. 5 years ago they expanded their production and settled into the improved Ice Cream Kitchen in Stamford. Join us for a tour of the facility and taste ice cream minutes after it is produced, handmade in small batches. President, Ralph Pietrafesa, will lead a chilly discussion on flavor profiles and why Longford’s is one of the top wholesale ice cream manufacturers in the area. Hand swirls of gooey chocolate fudge make their way into creamy vanilla ice cream by way of a pastry bag, hand squeezed into ribbons as the ice cream is coaxed into containers. Taste a few fun flavors made right before your eyes. The factory has a wholesale outlet where you can purchase your favorite flavors in pints or gallons. Our gracious host will send us home with a few pints.
1 Wed., Aug. 3, 5:30-7:00 pm, $21 (+ $15 sampling fee in CASH, payable to instructor). #7847
The 808 Bistro
808 Scarsdale Avenue, Scarsdale
914-722-0808, www.the808bistro.com
Vegetarian Lunch! Chef owner Salvatore Cucullo has trained at the CIA coupled with his family background in Italian cuisine made for a perfect recipe. The new pre-fixe menus are constantly changing with offerings paying loving homage to Nana’s recipes. Many are incorporating a few “meatless meals” weekly and our knowledgeable chef will teach us a few tips to making vegetarian dishes delicious, starting with a grain salad–quinoa, golden raisins, farro, sprinkled with hemp “parmesan”, mint and a champagne vinaigrette. Explore a satisfying dish of spaghetti made with almond milk, asparagus, sun-dried tomato, and spinach. Then enjoy a lesson on their now famous apple strudel.
1 Sat., Aug. 6, 11:00 am-1:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #7840
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
914-749-3406, www.zwillingcookingstudio.com
Hands-on Knife Skills! Special class treat! Shop with a substantial discount on all Zwilling products listed on the website or in their retail shop. Bernard Janssen, exec. chef and culinary program manager, will introduce us to the fundamentals of good knife skills. Discover what makes a great knife and how do to use it. 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 fish filet knife, along with cleaning and maintaining knives. Not a full meal, but light fare and beverages are served. Chop Chop!
1 Mon., Aug. 8, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #7841
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, horseradish aioli, and a creative strawberry cucumber relish. Try some tidbits off their “Wine & Brine” happy hour menu as they share secrets to their fresh fish tacos. Create a key lime tart for dessert. The bartender will teach us to make a mini seasonal cocktail to pair with our oysters.
1 Thurs., Aug. 11, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #7842
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
914-749-3406, www.zwillingcookingstudio.com
Afternoon Tea and Hands-on Cooking! Known for German knives, the US headquarters has a spectacular state of the art test kitchen. Exec. chef and culinary program manager, Bernard Janssen, enlightens us on their products as we learn to prepare a sit down adaptation of an English tradition. Try to master knife skills and some new cooking techniques utilizing the many products in a state of the art kitchen while we help to prepare some English fare associated with “a high tea”. As a special treat chef teaches us to make our own scones topped with: vanilla rose meringue, or chocolate truffle along with Waldorf salad. Learn to create crisps topped with curried lobster salad, canape with fennel and salmon, and goat cheese with pesto and pickled onions. Sip prosecco and tea as we create earl grey cookies. Limited space. A special class treat allows us to enjoy a substantial discount on all Zwilling products from the website or in their retail shop so check for your favorites.
1 Sat., Aug. 13, 12:30-3:00 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #7843
The Horse & Hound Inn
94 Spring Street, South Salem
914-763-3108, www.thehorseandhoundinn.com
Outdoor Night with Music! With centuries of history, there have been several sightings of spirits at the Inn. Our hosts, Silvano and Sue Vales and friends will keep us in the “spirit” of summer! Known in town for her big heart she shares her prolific garden produce each year and tonight with all of you. Enjoy the patio dining (weather permitting), for our lesson on summertime fare with a few of Sue’s garden bounty. Begin with a garden herb shrimp amuse bouche (French for my mouth is always amused), and a “how to” on caprese garden tomato skewers. A tutorial on a refreshing watermelon, feta and arugula salad. Learn the delicate art of properly preparing fish, such as mahi mahi, set over broad beans along with Sue’s garden tomatoes, wilted greens drizzled with garden basil oil. Enjoy a glass of light and refreshing sangria to match our summer fare. A refreshing dessert of strawberries with balsamic glaze, mascarpone, and fresh garden mint will conclude our demo.
1 Wed., Aug. 17, 6:00-8:00 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #7844
Fatt Root Asian Kitchen
11 Wheeler Avenue, Pleasantville
914-579-2552, www.fattroot.com
Asian Inspired Street Food! Bringing the exotic flavors from night markets, shop houses and the street foods of Thailand, Vietnam and Malaysia. Executive chef and owner Mogan Anthony has set out to create a masterful culinary experience at this favorite spot. Listen to the story of his youth growing up in Malaysia with the family spice business. Che will teach us the intricacies of a few of their favored menu items and discuss flavor profiles. Starting with a tutorial on quick pickled shallots to top their charred broccoli salad with cashew sauce, and a vegan ranch dressing. Next, learn to make soy braised chicken and fragrant scallion rice. To end, enjoy a lesson on Indonesian rice cakes. Order a cup of sake and join us for a terrific cultural experience.
1 Sat., Aug. 20, 1:30-3:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #7845
El Barrio
185 Summerfield Street, Scarsdale
914-723-2600, www.elbarriony.com
Taco Tuesday—Mexican Tortillas! Owners Frank Valenti, Michael Mondrone and chef Salvatore Cucullo opened this sleek and casual, trendy Mexican restaurant incorporating street food with specialty cocktails. Start with refreshing pineapple-cucumber gazpacho. Watch chef make fresh stretched tortillas to use for our tacos and tostadas with a variety of fillings such as traditional el pastor with pineapple salsa, carne asada with pickled radish and onion, and fusion General Tso’s cauliflower. Learn to create jalapeno rellenos with chorizo and three cheeses served with salsa roja. Chef will teach us to make a surprise Mexican inspired dessert and a themed cocktail especially for our class.
1 Tues., Aug. 23, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #7846