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.
For more detailed menu descriptions, visit www.sunywcc.edu/taste-of-westchester CE-REST 2000 is the catalog number for all Taste of Westchester classes.
*Our in-person classes may be held outdoors weather permitting and masks will be required when not eating. You may take your meal home if you prefer.
CE-REST 2000 is the catalog number for all Taste of Westchester classes.
185 Summerfield Street, Scarsdale
Vegetarian Mexican! Owners Frank Valenti, Michael Mondrone and chef Salvatore Cucullo have done it again. This sleek but casual, Mexican restaurant blends street food with specialty cocktails. They cater to many dietary needs while remaining true to the El Barrio brand. Our complete vegetarian lesson begins with creamy avocado dressing on romaine with garlic toasted tortillas and cotija cheese. Enjoy a fusion taco: General Tso’s cauliflower with scallion corn off-the-cob, chipotle aioli, cilantro and Cotija. Taste a mini-version of chef’s “beyond burger” with fig jam baked in a tortilla. Chef will teach us to make a surprise Mexican dessert and a themed cocktail especially for our class.
1 Wed., Oct. 13, 6:00-8:00 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #83988
456 Main Street, Armonk
Opa! In Greece, “meraki” is described as doing something with passion and absolute devotion. Chef Michalakis Sarris pours his soul into his culinary creations. Sample pita with lemon marinated olives, hummus (chickpea spread), and Greek meraki salad with wheat husks and feta cheese. Our lesson includes melitzane and kolokithia (fried eggplant with skordalia garlic potato spread). Try afelia (cypriot pork casserole with tomato and lemon potatoes), and for dessert, cocoa baklava a la mode with caramel sauce and an icy frappe. Arrive hungry and ready to hear our chef’s stories of his youth as he feeds our body and soul!
1 Mon., Oct. 18, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83989
Conner McGuinn Studios, www.connormcginnstudios.com
Open Fire Outdoor Dinner! Daniel Sabia is a dreamer and a creator of one-of-a kind meals cooked entirely outdoors. Part of a cooperative of artists housed at Makers Central in Tarrytown, chef uses an open fire to evoke a feeling of warmth and community. We will char fresh winter squash with hot honey, burrata and brown butter and a roasted pork saddle with end of summer peppers, onion and vinegar. Finish around the fire with domino apples, hard cider, goat butter, black pepper oat crumble, and smoked sheep’s milk ricotta. Our meal is served in food-safe, custom-made, high fire stoneware or porcelain created by the Conner McGinn Studios. Dan will treat us to his family’s homemade wine.
1 Tues., Oct. 19, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, Payable to instructor). #83990
The Horse & Hound Inn
94 Spring Street, South Salem
Spooky Historic Inn! During the twenty years the Vales have owned the Inn, there have been several sightings of spirits, including during our classes! Our host, Sue will start our night with an amuse bouche of firecracker shrimp wrapped in bacon along with a glass of a wine chosen to pair with our meal. Designed to be made at home, taste the filo wrapped baked brie with apple, almonds and honey. Learn to prepare pork tenderloin and seasonal butternut squash risotto. An apple maple syrup brown betty will send us off on a sweet note. This is a terrific demonstration and always a favorite! Come help keep the spirits at bay-BOO!
1 Thurs., Oct. 28, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83993
Brothers Fish & Chips
172 North Highland Avenue, Ossining
Eat Fish. Live Longer! This family of chefs have realized their dream by owning a seafood restaurant next door to their original takeout spot. Owner/chef Elmer Oliveros will demonstrate the proper way to prepare ceviche and show us how to make a traditional Spanish dish: gambas al ajillo, paired with freshly picked fall vegetables from Fable Farm. Herbs, lettuce, vegetables and edible flowers are grown on an aeroponic vertical indoor/outdoor garden called the Tower Garden in his restaurant. We will be treated to a tutorial and taste chocolate lava cake, and the staff will create a bonus specialty cocktail.
1 Mon., Nov. 1, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83994
Clock Tower Grill
512 Clock Tower Drive, Brewster
Nashville is HOT! Proud owner of a farm supporting the restaurant’s growing needs, our talented chef owner Rich Parente will teach us to explore food in a fun and different way. Sample a local beer while discovering the technique to make pickles and creamy ranch dressing for our famous sandwich done right. Learn why everyone is crazy for “Nashville Hot Chicken” with a spicy lesson on crispy fried chicken bathed in hot sauce on thick white bread. Enjoy an education on “hand pies” with seasonal fruits and whipped cream for a tasty Southern classic dessert. Order a “sweet tea” for an authentic pairing. Always expect the unexpected at CTG!
1 Wed., Nov. 3, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83995
578 Anderson Hill Road, Purchase
Modern Italian! Italian cooking is in Giuseppe Fanelli’s blood. His family is from in Puglia where they produce olive oil at their family grove. Chef has worked at several of NYC’s most renowned Italian restaurants. Now at two Westchester locations, he brings elevated Italian fare to the suburbs. Featured on numerous television shows, including “Man Finds Food,” “Kitchen Casino,” and as the champion on The Food Network’s “Chopped,” he demonstrates some of his special dishes, starting with a shaved brussel sprout salad (butternut squash, currants, smoked duck breast, apple, pine nuts, goat cheese vinaigrette, and with drizzled chestnut honey). Learn to properly prepare orata-a little known white fish. Make fall vegetable ravioli with creamy burrata. We end with a sweet treat of strawberries and gelato. Small class limited to private upstairs room.
1 Wed., Nov. 10, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83997
The 808 Bistro
808 Scarsdale Avenue, Scarsdale
Peter, Peter, Pumpkin Eater! Chef owner Salvatore Cucullo has spent his entire life in the restaurant world. Training at the CIA coupled with his family background in Italian cuisine made for a perfect recipe. The constantly changing menu features homemade offerings with a loving homage to Nana’s recipes. Help our chef to roll and cut pumpkin gnocchi to present as a creative Thanksgiving dish served in a baked mini pumpkin. Our generous chef will have us taste his delicious braised boneless short rib with creamy polenta. For dessert, a lesson on their apple strudel. Known for their prix fixe menus they also serve “the frugal foodie” with family meals!
1 Sat., Nov. 13, 11:30 am-1:30 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #83999
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
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. Begin with a lesson on root vegetable soup with homemade mini croutons, sour cream, and chives. Then a lesson on properly searing fish with a side demo of cauliflower two ways, pickled golden raisins, and spicy red salsa. Learn the technique to make a refreshing vanilla panna cotta adorned with balsamic reduction, berries, and basil. Longer class due to interactive cooking, wear your comfy shoes! For a special class treat, shop with a substantial discount on all Zwilling products listed on website.
1 Tues., Nov. 16, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #84000
83 Westchester Avenue, Pound Ridge
Interactive Wonderful Setting! 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. Get back to the roots as we learn to make celeriac and parsnip soup without cream, roasted garlic and herb chicken, and turnips and carrots. Enjoy a lesson on the holiday favorite sweet potato pie.
1 Thurs., Nov. 18, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #84001
11 Huguenot Street, New Rochelle
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’s 2020 Bib Gourmand, Gio incorporates new flavors into many of his mother’s recipes for the most delicious dishes. Famous for his bar bites menu, chef educates us on the makings of some customer favorites including crispy artichokes with aioli two ways, and baked clams. Mama always says “eat your vegetables” and these are the best around including charred carrots with pistachios and fennel pollen. Watch as chef incorporates flavor into oxtail ragu served over house made gnocchi. For dessert, taste the lightest doughnut around filled with cannoli cream and enjoyed with a cappuccino.
1 Sat., Nov. 20, 12:00 noon-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #84002
Wood & Fire Neapolitan Style Pizza
59 Marble Avenue, Pleasantville
La Familigia shows us how! This unique family-owned restaurant offers traditional Neapolitan cuisine with a contemporary twist. Chef Pasquale Abbatiello will teach us how to make an easy vodka sauce to make at home with pancetta, tomato, and cream. Learn the secrets to their classically prepared chicken saltimbocca with prosciutto Di Parma, fontina, and a sherry wine sauce served over creamy garlic mashed potatoes. Find out how they make the best truffle croquettes. Our dolci demo is on classic ricotta cheesecake.
1 Wed., Dec. 1, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #84003
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
Hands-on Knife Skills! Executive chef, Bernard Janssen, will introduce us to the fundamentals of good knife skills and join an interactive/discussion what makes a great knife and how to use it. 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. For a special class treat, shop with a substantial discount on all Zwilling products listed on website.
1 Tues., Dec. 7, 5:30-7:30 pm, $21 (+ $20 sampling fee in CASH, payable to instructor). #84004
Saw Mill Tavern
925 Saw Mill River Road, Ardsley
Wings and Burgers 101! “Good friends, food, & drink” is the motto at this local hot spot with awesome bar food and over 60 types of bourbon. Owner Charles Amchir will take us into their kitchen for a lesson on searing burgers on a flat top griddle. We will flip eight-ounce Angus patties to be nestled on a toasted brioche with melted cheese. Learn how to make their best in Westchester award winning General Tso’s Sriracha wings that blend East and West philosophies for an addictive sauce. Known for their extensive bourbon selections, become educated with a mini-flight. They were featured on the Food Network’s Undercover Chef.
1 Wed., Dec. 8, 5:30-7:30 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #84005