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. CE-REST 2000 is the catalog number for all Taste of Westchester classes. Must be 21 years of age to attend.
The Winery at St. George
1715 E. Main Street, Mohegan Lake 914-455-4272, thewineryatstgeorge.com
Slovenia Here We Come! Listed on the National Register of Historic Places, The Winery is housed in a 107-year old stone church and is one of the most sought-after, unique venues in the tri-state area. Tonight, learn about the wines of Slovenia and food of that culture. Join us for a truly unique tasting experience with certified sommelier Susan Ellis and executive chef Cisco guiding our palates through a four-course Russian wine pairing. Chef will create unique Slovenian cuisine and seasonally inspired plates such as potato leek soup with croutons, kielbasa with mlinci baked noodles with a white cabbage salad.
A surprise dessert, too!
1 Wed., Nov. 6, 6:00-8:00pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87804
Le Fontane
Corner of Routes 100 & 139, Katonah (Somers) 914-232-9619, lefontane.net
Classic Italian with a Twist! Specializing in authentic southern Italian cuisine, owners Antonio and Alfredo Abbate, two brothers raised by a family of restaurateurs and wine makers on Capri, introduce us to their culinary talents. All pasta is made on premises or at their pasta store located in the heart of Katonah. Chef Messina will teach us the art of making pizza rustica (Italian egg and meat pie) along with roasted pork tenderloin and perfect risotto. The restaurant prides itself on its homemade desserts and they will demonstrate how to make zeppole with Italian coffee. A local favorite since 1987 providing warm hospitality and delicious fare!
1 Thurs., Nov. 7, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87806
The Dessertist
50 Maple Street, Croton-on-Hudson 914-862-4016 thedessertist.com
Make Your Cake and Eat it, too! Executive pastry chef and owner Samantha Benjamin hosts a hands-on cake decorating lesson in her newly designed shop. Recently named as a Food Network Featured Chef, she will show us the basics of making and decorating cake pops and a mini version of the perfect layer cake, giving step-by-step instructions. Cake decorating is taken to the next level using edible ingredients that you can find in a store or easily make on your own. Cakes become decadent and dramatic works of art with every piece being edible! Oreos, chocolate chip cookies, candy, and cake pops are just the start! Sample a few tasty treats and BYOB if you choose! Each attendee will go home with cake pops and a completed mini-layer cake from this creative night. Come out to play!
1 Thurs., Nov. 7, 6:30-8:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87805
Southern Table Kitchen & Bar
39 Marble Ave, Pleasantville 914-618-3355, southern-table.com
2 Dates/Southern Hospitality! Owner Michael Ferrara has added another hot spot in Pleasantville that placed top 10 in Westchester Magazine’s “Best New Restaurant” list. This family-owned restaurant boasts an open kitchen serving up southern fare. In addition to chicken with waffles, and pork-belly-topped grits, expect some southern favorites. Our chef will show us the makings of their famous grilled brie stuffed pretzel served with fig jam, and micro arugula. Chef will teach us the secret to his fried chicken and light cornbread served with maple syrup honey butter and shrimp and grits. A surprise southern themed dessert will be our sweet ending to this most hospitable evening. Choose one of two dates.
1 Tues., Nov. 12, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87808 OR
1 Wed., Nov. 13, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87809
Edible Arrangements
26 Mill Road, Eastchester 914-202-9123, www.ediblearrangements.com/stores/26-Mill-Rd-Eastchester-NY-10709
Hands-on Fruit! Fresh fruit bouquets make any occasion special. Marco Ascolillo, culinary instructor and a graduate of Johnson & Wales University has been the owner of Edible Arrangements of Eastchester since 2006. Learn the tricks of the trade in creating an edible fruit centerpiece and the art of gourmet chocolate dipped fruit. Everyone will make and go home with an arrangement. They also have fresh fruit treats to go: fruit salads, parfaits, and many other delicious fresh snacks. BYOB if you wish!
1 Thurs., Nov.14, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87810
The 808 Bistro
808 Scarsdale Avenue, Scarsdale 914-722-0808, the808bistro.com
Peter Peter Pumpkin Eater Lunch! Chef owner Salvatore Cucullo, Jr. has spent his entire life in the restaurant world. Training at the CIA with a family background in Italian cuisine make for the perfect recipe. The constantly changing menu features homemade offerings with a loving homage to Nana’s recipes. Help our chef to roll pumpkin gnocchi as a creative Thanksgiving dish (served in a baked mini-pumpkin). Our generous chef will have us taste his delicious lamb ribs with a honey cabernet glaze. Dessert will be bananas foster napoleon imagined by our chef. Come explore what this talented chef has to offer!
1 Sat., Nov. 16, 12:00-2:00 pm, $20 (+ $25 in CASH sampling fee, payable to instructor). #8781
Tarry Tavern
27 Main Street, Tarrytown 914-631-7227, tarrytavern.com
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. Learn to make hand crafted yukon gold potato gnocchi parisienne with brown butter and sage, and sear Hudson Valley Rohan duck with butternut squash farrotto. Cabral is a renowned pastry chef and makes us some of the most delicious desserts-just taste his pumpkin apple bread pudding. Enjoy a night out with a classically trained restaurateur!
1 Tues., Nov. 19, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87812
AJ’s
542 North Avenue, New Rochelle 914-235-3009, AJsBurgers.com
Pasta Test - Up Close Demo! Chef Alan Cohen will delight with his knowledge of simple food made from great ingredients. Voted Best NY Burger, AJ’s serves up creative and delicious food. Tonight, we will compare dry pasta and fresh in several sauces including creamy vodka, marinara, and filetto di pomodoro. A terrific “how to” on classic tiramisu with mascarpone and whipped cream. Always full of surprises, he shares tastes of whatever special he is making that day. This is always a terrific class, up close and personal, with a top-notch instructor. Sure to be your favorite!
1 Wed., Nov. 20, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87813
Mediterraneo
189 Main Street, White Plains 914-448-8800, zhospitalitygroup.com/mediterraneowhiteplains
Mediterranean Fare! Owners of the well-established ZHospitalityGroup, Mediterraneo’s 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 refreshing cocktail the “Sangria de Madrid” with white apricot and strawberry, brandy wine, citrus juices. Executive sous chef Matthew McNerney demonstrates how to prepare tuna crudo with avocado and cucumber. Learn the technique for a hearty dish of crispy potato gnocchi, goat cheese, and red grapes. Chef shows the proper handling of fish to create black sea bass over cauliflower tabouli with dried fruit. Their talented pastry chef teaches us how to make a luscious matcha crème brûlée. Sign up for a spectacular night on the town!
1 Thurs., Nov. 21, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87814
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville 914-749-3406, zwillingcookingstudio.com
Seared to perfection/Hands-on Cooking! Executive chef Bernard Janssen shows us how to use Zwilling products while we learn to prepare a sit down meal. An extensive interactive lesson includes how make perfectly seared scallops served over parsnip cream and sautéed spinach; and seared hanger steak. Learn to use the steam grill to make perfect asparagus, adding sautéed mushrooms and port reduction. We will make a light and airy chocolate mousse over a chocolate sponge cake with raspberry coulis. Limited space and special class treat—a substantial discount on all Zwilling products (check website). Longer class due to interactive cooking!
1 Mon., Dec. 2, 5:30-9:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87815
Clock Tower Grill
512 Clock Tower Drive, Brewster 845-582-0574, clocktowergrill.com
Holiday Madness! Proud owner of a farm supporting the restaurant’s growing needs, our talented chef Rich Parente will teach us to explore food in a fun and different way. Sample local beer while learning the technique to make a smoked trout mousse. Learn to brine pork chops for a “holiday ham” effect along with an easy side dish of brussel sprouts with horseradish cream and a twist on sweet potatoes. An education on a “gingerbread house” and candy cane cookies for a fun holiday-themed dessert. Come see this creative chef in action. Always expect the unexpected at CTG!
1 Tues., Dec. 3, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87816
The Dessertist
50 Maple Street, Croton-on-Hudson 914-862-4016 thedessertist.com
Coo-kies! One of Food Network’s featured chefs, Samantha Benjamin hosts a hands-on cookie decorating lesson in her redesigned studio. Learn the basics of decorating holiday cookies and create a “dressing” for these delicious cookies with a variety of decorations. You will be able to repeat these techniques at home. Sample some tasty treats and BYOB if you choose! Each attendee will go home with their creations. This is going to be FUN!
1 Thurs., Dec. 5, 6:30-8:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87818
Chutney Masala Indian Bistro
76 Main Street, Irvington 914-591-5500, chutneymasala.com
Lunch Open Kitchen Demo! Owner chef Navjot Arora shares his vast food knowledge from his native home in Jalandhar Punjab. Enjoy an education on Indian spices used to create the complex flavors that comprise each dish. Make your own potato samosa filled with delicious spiced vegetables and fried crisp. Learn how to make the chef’s mom’s lentil soup and sprouted mung bean salad and everyone’s favorites of chicken tandoori and saag paneer. A HOT demo on nan bread baked fresh in the tandoor and brushed with ghee. Always fun surprises from a knowledgeable instructor and a very popular class!
1 Sat., Dec. 7, 11:30-1:30 pm, $20 (+ $25 in CASH sampling fee, payable to instructor). #87807
Brothers Fish & Chips
172 North Highland Avenue, Ossining 914-488-5141, brothersfishandchips.com
Eat Fish. Live Longer! Here is one big family of chefs that have realized their dream by owning a seafood restaurant next door to the takeout spot. Known for his beautiful plates, chef owner Elmer Oliveros will start our demonstration with smoky fish cakes over a pepita sauce and show us the best lobster salad with yucca fries. As a special treat, a tutorial on mom’s tres leches cake. A lovely surprise awaits!
1 Mon., Dec. 9, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87819
The Grille at Somers Pointe
1000 West Hill Drive N, Somers 914-276-1000, thesomerspointe.com
He’s Back! One of our favorite instructors, chef Tom Costello of Yorktown fame, is now executive chef at this grand event space and restaurant on the golf course. Sister establishment to The Briarcliff Manor, owners Perry and Vincenza DiNapoli show their hospitality at this beautifully appointed location with a lesson on beef short ribs over creamy polenta and a how-to on prepping branzino fillets, and roasting parsnips to puree with caper butter sauce. Discover the easy way to create Nutella chocolate mousse adorned with whipped cream and strawberry coulis. Enjoy a wine pairing with each course for an additional $12.
1 Tues., Dec. 10, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $12). #87820
The Spread
18 West Putnam Avenue, Greenwich, CT 203-900-1887, thespreadgreenwich.com
Creative CT Chef! Life-long restaurant employees turned owners, Andrey Cortes, Chris Hickey, Chris Rasile and Shawn Longyear joined chef Carlos Baez to create The Spread. Chef will educate us on perfect roasted beets for a salad with candied pistachios and gorgonzola dolce, adorned with a grapefruit infused balsamic dressing. Braised short ribs, sautéed spinach, shiitake mushrooms and crispy shallots will make your guests swoon. A sweet lesson on doughnuts filled with vanilla cream, and bourbon caramel sauce will make you realize why this chef is voted the best time and time-again. Grab a friend and check out this beautiful space!
1 Wed., Dec. 11, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87821
Peter Pratt’s Inn
673 Croton Heights Road, Yorktown Heights 914-962-4090, prattsinn.com
Moonshine Be Mine! Built in 1780, this colonial homestead has been a local inn dating back to 1926. A special place to dine, it produces fabulous creations from master chef and owner Jonathan Pratt. He will delight us with stories of the Inn’s history and culinary past and treat us to a wine pairing specially selected for the evening. We will toast our chef and dine on samples of short rib ragout with local purveyor Wild Hive polenta. Learn the magic to Filipino pork adobo with fried rice. Jon will showcase local Moonshine in his 21 and over “moonberry” sundae along with a snow cone of shaved ice. This restauranteur is a fabulous educator and it is always a popular class so grab a friend and reserve your spot early!
1 Thurs., Dec. 12, 6:00-8:00 pm, $20 (+ $30 sampling fee in CASH, payable to instructor). #87822
The Westchester Barista
#KevinLeche *Held at Brothers Fish & Chips,
172 North Highland Avenue, Ossining 914-488-5141, brothersfishandchips.com,
IG @Westchester_Barista
Be Your Own Barista-Breakfast! Kevin Oliveros, owner of Risotto in Thornwood, will show us the ins and outs of the perfect 3-minute “pour over” coffee that will change your world. A talented instructor, he will teach us how to create popular “milk art” on lattes. An exciting discussion and hands on class about coffee. Chef Elmer Oliveros, owner and brother, will share the secret for his now famous avocado toast with poached egg along with delicious muffins to enjoy with our coffee. This is a special class-join us for breakfast!
1 Sat., Dec. 14, 10:30am-12:00 pm, $20 (+ $20 sampling fee in CASH, payable to instructor). #87823
Sambal Thai & Malay
4 West Main Street, Irvington 914-478-2200, sambalny.com
Asian Cuisine Water Views! Take a culinary tour of Thailand, Singapore and Malaysia to discover the flavors of South-East Asian cuisine. Inspired by Bangkok, proprietor Navjot Arora, will share his expertise to acquaint us with the balanced flavors of sweet, salty, sour, and bitter. Enjoy a Thai iced tea and a lesson on a few special dishes starting with som tum (green papaya salad). Then a lesson on basil fried rice with onion and bell pepper. Learn the secret to gang kiew wan (green curry shrimp). In warm weather, visit the rooftop deck with views of the Hudson. Come taste the bold flavors!
1 Tues., Dec. 17, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87824
808 Social
185 Summerfield Street, Scarsdale 914-723-2600, 808socialny.com
Italian with a Twist! Owners Frank Valenti and Michael Mondrone partner with Chef Salvatore Cucullo to create an atmosphere where Italian comfort food, music, wine and spirits come together for an unforgettable social experience. Our chef will show us how it’s done starting with a creative kabocha squash croquette with a lemon, dill, and sour cream dressing. Next, a lesson on braised boneless short ribs with creamy polenta that you can easily duplicate for the holidays. Discover how to make a beautiful dessert of bourbon marinated grilled pears with roquefort and a balsamic glaze.
1 Wed., Dec. 18, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87825
Cabbage Hill Farm and Foundation
1 Sat., Nov. 2, 11:00 am-2:30 pm, $20 (+ $30 sampling fee in CASH, payable to instructor). #87801
115 Crow Hill Road, Mt. Kisco 914-241-2658, www.cabbagehillfarm.org
*LUNCH at Peter Pratt’s Inn, 673 Croton Heights Road, Yorktown Heights, 914-962-4090, www.prattsinn.com
The Farmer and the Chef! Truly from farm to table. Begin your day at Cabbage Hill Farm with Brian and Eileen to see where our ingredients originate, then take the 10-minute drive to Peter Pratt’s Inn to enjoy lunch created from our “finds” with the fabulous chef Jon Pratt. The Cabbage Hill farm is non-profit dedicated to the preservation of historic farm animals and promotes sustainable agriculture and aquaponics. Begin with a mushroom cream soup adorned with pork crisps and salad made with farm-grown vegetables. Enjoy a pork or beef dish with luscious sides along with corn bread topped with Jon’s famous local honey. Finish with dessert and a special wine. Please wear appropriate outerwear for visiting the farm and note the extended time. This is a class not to be missed so sign up quickly!
Amore Cucina & Bar
1 Mon., Nov. 4, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87802
921 Hope Street, Stamford, CT 203-357-1066, amorecucinastamford.com
6-Time World Pizza Champion in CT! Bruno DiFabio has been called a “Pizza Geek” and
“The Fastest Pizza Maker in the World”, but ultimately he is an authority focusing on the scientific principles of dough making, theory, and the history of pizza. Appearing many times on The Food Network, he will show us how
to craft mini lasagnas to take home containing short rib ragu, ricotta, and Sunday sauce.
Known for pizza romana, try the square pie that uses the “poolish” dough method (a 72-hour fermentation process) and cooked in a gas-fired brick floor oven. Learn the secret of their original “scappy” wings to pair with a lesson on the Angelina Sophia-a killer cocktail made with meyer lemon vodka and prosecco. Find out how they make their momma’s Italian cheesecake. Parking on premises.
Zwilling J.A. Henckels Cooking Studio
1 Tues., Nov. 5, 5:30-7:30 pm, $20 (+ $20 sampling fee in CASH, payable to instructor). #87803
270 Marble Avenue, Pleasantville 914-749-3406, zwillingcookingstudio.com
Hands-on Knife Skills! Special class treat-shop with a substantial discount on all Zwilling products listed on website and in their store. Bernard Janssen, executive chef, will introduce us to the fundamentals of good knife skills, including what makes a great knife and how to use it for specific tasks. 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. The cooking studio offers their own classes throughout the year. Chop-chop!
The Winery at St. George
1 Wed., Nov. 6, 6:00-8:00pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87804
1715 E. Main Street, Mohegan Lake 914-455-4272, thewineryatstgeorge.com
Slovenia Here We Come! Listed on the National Register of Historic Places, The Winery is housed in a 107-year old stone church and is one of the most sought-after, unique venues in the tri-state area. Tonight, learn about the wines of Slovenia and food of that culture. Join us for a truly unique tasting experience with certified sommelier Susan Ellis and executive chef Cisco guiding our palates through a four-course Russian wine pairing. Chef will create unique Slovenian cuisine and seasonally inspired plates such as potato leek soup with croutons, kielbasa with mlinci baked noodles with a white cabbage salad.
A surprise dessert, too!
Le Fontane
1 Thurs., Nov. 7, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87806
Corner of Routes 100 & 139, Katonah (Somers) 914-232-9619, lefontane.net
Classic Italian with a Twist! Specializing in authentic southern Italian cuisine, owners Antonio and Alfredo Abbate, two brothers raised by a family of restaurateurs and wine makers on Capri, introduce us to their culinary talents. All pasta is made on premises or at their pasta store located in the heart of Katonah. Chef Messina will teach us the art of making pizza rustica (Italian egg and meat pie) along with roasted pork tenderloin and perfect risotto. The restaurant prides itself on its homemade desserts and they will demonstrate how to make zeppole with Italian coffee. A local favorite since 1987 providing warm hospitality and delicious fare!
The Dessertist
1 Thurs., Nov. 7, 6:30-8:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87805
50 Maple Street, Croton-on-Hudson 914-862-4016 thedessertist.com
Make Your Cake and Eat it, too! Executive pastry chef and owner Samantha Benjamin hosts a hands-on cake decorating lesson in her newly designed shop. Recently named as a Food Network Featured Chef, she will show us the basics of making and decorating cake pops and a mini version of the perfect layer cake, giving step-by-step instructions. Cake decorating is taken to the next level using edible ingredients that you can find in a store or easily make on your own. Cakes become decadent and dramatic works of art with every piece being edible! Oreos, chocolate chip cookies, candy, and cake pops are just the start! Sample a few tasty treats and BYOB if you choose! Each attendee will go home with cake pops and a completed mini-layer cake from this creative night. Come out to play!
Southern Table Kitchen & Bar
1 Tues., Nov. 12, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87808 OR
1 Wed., Nov. 13, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87809
39 Marble Ave, Pleasantville 914-618-3355, southern-table.com
2 Dates/Southern Hospitality! Owner Michael Ferrara has added another hot spot in Pleasantville that placed top 10 in Westchester Magazine’s “Best New Restaurant” list. This family-owned restaurant boasts an open kitchen serving up southern fare. In addition to chicken with waffles, and pork-belly-topped grits, expect some southern favorites. Our chef will show us the makings of their famous grilled brie stuffed pretzel served with fig jam, and micro arugula. Chef will teach us the secret to his fried chicken and light cornbread served with maple syrup honey butter and shrimp and grits. A surprise southern themed dessert will be our sweet ending to this most hospitable evening. Choose one of two dates.
Edible Arrangements
1 Thurs., Nov.14, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87810
26 Mill Road, Eastchester 914-202-9123, www.ediblearrangements.com/stores/26-Mill-Rd-Eastchester-NY-10709
Hands-on Fruit! Fresh fruit bouquets make any occasion special. Marco Ascolillo, culinary instructor and a graduate of Johnson & Wales University has been the owner of Edible Arrangements of Eastchester since 2006. Learn the tricks of the trade in creating an edible fruit centerpiece and the art of gourmet chocolate dipped fruit. Everyone will make and go home with an arrangement. They also have fresh fruit treats to go: fruit salads, parfaits, and many other delicious fresh snacks. BYOB if you wish!
The 808 Bistro
1 Sat., Nov. 16, 12:00-2:00 pm, $20 (+ $25 in CASH sampling fee, payable to instructor). #8781
808 Scarsdale Avenue, Scarsdale 914-722-0808, the808bistro.com
Peter Peter Pumpkin Eater Lunch! Chef owner Salvatore Cucullo, Jr. has spent his entire life in the restaurant world. Training at the CIA with a family background in Italian cuisine make for the perfect recipe. The constantly changing menu features homemade offerings with a loving homage to Nana’s recipes. Help our chef to roll pumpkin gnocchi as a creative Thanksgiving dish (served in a baked mini-pumpkin). Our generous chef will have us taste his delicious lamb ribs with a honey cabernet glaze. Dessert will be bananas foster napoleon imagined by our chef. Come explore what this talented chef has to offer!
Tarry Tavern
1 Tues., Nov. 19, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87812
27 Main Street, Tarrytown 914-631-7227, tarrytavern.com
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. Learn to make hand crafted yukon gold potato gnocchi parisienne with brown butter and sage, and sear Hudson Valley Rohan duck with butternut squash farrotto. Cabral is a renowned pastry chef and makes us some of the most delicious desserts-just taste his pumpkin apple bread pudding. Enjoy a night out with a classically trained restaurateur!
AJ’s
1 Wed., Nov. 20, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87813
542 North Avenue, New Rochelle 914-235-3009, AJsBurgers.com
Pasta Test - Up Close Demo! Chef Alan Cohen will delight with his knowledge of simple food made from great ingredients. Voted Best NY Burger, AJ’s serves up creative and delicious food. Tonight, we will compare dry pasta and fresh in several sauces including creamy vodka, marinara, and filetto di pomodoro. A terrific “how to” on classic tiramisu with mascarpone and whipped cream. Always full of surprises, he shares tastes of whatever special he is making that day. This is always a terrific class, up close and personal, with a top-notch instructor. Sure to be your favorite!
Mediterraneo
1 Thurs., Nov. 21, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87814
189 Main Street, White Plains 914-448-8800, zhospitalitygroup.com/mediterraneowhiteplains
Mediterranean Fare! Owners of the well-established ZHospitalityGroup, Mediterraneo’s 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 refreshing cocktail the “Sangria de Madrid” with white apricot and strawberry, brandy wine, citrus juices. Executive sous chef Matthew McNerney demonstrates how to prepare tuna crudo with avocado and cucumber. Learn the technique for a hearty dish of crispy potato gnocchi, goat cheese, and red grapes. Chef shows the proper handling of fish to create black sea bass over cauliflower tabouli with dried fruit. Their talented pastry chef teaches us how to make a luscious matcha crème brûlée. Sign up for a spectacular night on the town!
Zwilling J.A. Henckels Cooking Studio
1 Mon., Dec. 2, 5:30-9:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87815
270 Marble Avenue, Pleasantville 914-749-3406, zwillingcookingstudio.com
Seared to perfection/Hands-on Cooking! Executive chef Bernard Janssen shows us how to use Zwilling products while we learn to prepare a sit down meal. An extensive interactive lesson includes how make perfectly seared scallops served over parsnip cream and sautéed spinach; and seared hanger steak. Learn to use the steam grill to make perfect asparagus, adding sautéed mushrooms and port reduction. We will make a light and airy chocolate mousse over a chocolate sponge cake with raspberry coulis. Limited space and special class treat—a substantial discount on all Zwilling products (check website). Longer class due to interactive cooking!
Clock Tower Grill
1 Tues., Dec. 3, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87816
512 Clock Tower Drive, Brewster 845-582-0574, clocktowergrill.com
Holiday Madness! Proud owner of a farm supporting the restaurant’s growing needs, our talented chef Rich Parente will teach us to explore food in a fun and different way. Sample local beer while learning the technique to make a smoked trout mousse. Learn to brine pork chops for a “holiday ham” effect along with an easy side dish of brussel sprouts with horseradish cream and a twist on sweet potatoes. An education on a “gingerbread house” and candy cane cookies for a fun holiday-themed dessert. Come see this creative chef in action. Always expect the unexpected at CTG!
The Dessertist
1 Thurs., Dec. 5, 6:30-8:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87818
50 Maple Street, Croton-on-Hudson 914-862-4016 thedessertist.com
Coo-kies! One of Food Network’s featured chefs, Samantha Benjamin hosts a hands-on cookie decorating lesson in her redesigned studio. Learn the basics of decorating holiday cookies and create a “dressing” for these delicious cookies with a variety of decorations. You will be able to repeat these techniques at home. Sample some tasty treats and BYOB if you choose! Each attendee will go home with their creations. This is going to be FUN!
Chutney Masala Indian Bistro
1 Sat., Dec. 7, 11:30-1:30 pm, $20 (+ $25 in CASH sampling fee, payable to instructor). #87807
76 Main Street, Irvington 914-591-5500, chutneymasala.com
Lunch Open Kitchen Demo! Owner chef Navjot Arora shares his vast food knowledge from his native home in Jalandhar Punjab. Enjoy an education on Indian spices used to create the complex flavors that comprise each dish. Make your own potato samosa filled with delicious spiced vegetables and fried crisp. Learn how to make the chef’s mom’s lentil soup and sprouted mung bean salad and everyone’s favorites of chicken tandoori and saag paneer. A HOT demo on nan bread baked fresh in the tandoor and brushed with ghee. Always fun surprises from a knowledgeable instructor and a very popular class!
Brothers Fish & Chips
1 Mon., Dec. 9, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87819
172 North Highland Avenue, Ossining 914-488-5141, brothersfishandchips.com
Eat Fish. Live Longer! Here is one big family of chefs that have realized their dream by owning a seafood restaurant next door to the takeout spot. Known for his beautiful plates, chef owner Elmer Oliveros will start our demonstration with smoky fish cakes over a pepita sauce and show us the best lobster salad with yucca fries. As a special treat, a tutorial on mom’s tres leches cake. A lovely surprise awaits!
The Grille at Somers Pointe
1 Tues., Dec. 10, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $12). #87820
1000 West Hill Drive N, Somers 914-276-1000, thesomerspointe.com
He’s Back! One of our favorite instructors, chef Tom Costello of Yorktown fame, is now executive chef at this grand event space and restaurant on the golf course. Sister establishment to The Briarcliff Manor, owners Perry and Vincenza DiNapoli show their hospitality at this beautifully appointed location with a lesson on beef short ribs over creamy polenta and a how-to on prepping branzino fillets, and roasting parsnips to puree with caper butter sauce. Discover the easy way to create Nutella chocolate mousse adorned with whipped cream and strawberry coulis. Enjoy a wine pairing with each course for an additional $12.
The Spread
1 Wed., Dec. 11, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87821
18 West Putnam Avenue, Greenwich, CT 203-900-1887, thespreadgreenwich.com
Creative CT Chef! Life-long restaurant employees turned owners, Andrey Cortes, Chris Hickey, Chris Rasile and Shawn Longyear joined chef Carlos Baez to create The Spread. Chef will educate us on perfect roasted beets for a salad with candied pistachios and gorgonzola dolce, adorned with a grapefruit infused balsamic dressing. Braised short ribs, sautéed spinach, shiitake mushrooms and crispy shallots will make your guests swoon. A sweet lesson on doughnuts filled with vanilla cream, and bourbon caramel sauce will make you realize why this chef is voted the best time and time-again. Grab a friend and check out this beautiful space!
Peter Pratt’s Inn
1 Thurs., Dec. 12, 6:00-8:00 pm, $20 (+ $30 sampling fee in CASH, payable to instructor). #87822
673 Croton Heights Road, Yorktown Heights 914-962-4090, prattsinn.com
Moonshine Be Mine! Built in 1780, this colonial homestead has been a local inn dating back to 1926. A special place to dine, it produces fabulous creations from master chef and owner Jonathan Pratt. He will delight us with stories of the Inn’s history and culinary past and treat us to a wine pairing specially selected for the evening. We will toast our chef and dine on samples of short rib ragout with local purveyor Wild Hive polenta. Learn the magic to Filipino pork adobo with fried rice. Jon will showcase local Moonshine in his 21 and over “moonberry” sundae along with a snow cone of shaved ice. This restauranteur is a fabulous educator and it is always a popular class so grab a friend and reserve your spot early!
The Westchester Barista
1 Sat., Dec. 14, 10:30am-12:00 pm, $20 (+ $20 sampling fee in CASH, payable to instructor). #87823
#KevinLeche *Held at Brothers Fish & Chips,
172 North Highland Avenue, Ossining 914-488-5141, brothersfishandchips.com,
IG @Westchester_Barista
Be Your Own Barista-Breakfast! Kevin Oliveros, owner of Risotto in Thornwood, will show us the ins and outs of the perfect 3-minute “pour over” coffee that will change your world. A talented instructor, he will teach us how to create popular “milk art” on lattes. An exciting discussion and hands on class about coffee. Chef Elmer Oliveros, owner and brother, will share the secret for his now famous avocado toast with poached egg along with delicious muffins to enjoy with our coffee. This is a special class-join us for breakfast!
Sambal Thai & Malay
1 Tues., Dec. 17, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87824
4 West Main Street, Irvington 914-478-2200, sambalny.com
Asian Cuisine Water Views! Take a culinary tour of Thailand, Singapore and Malaysia to discover the flavors of South-East Asian cuisine. Inspired by Bangkok, proprietor Navjot Arora, will share his expertise to acquaint us with the balanced flavors of sweet, salty, sour, and bitter. Enjoy a Thai iced tea and a lesson on a few special dishes starting with som tum (green papaya salad). Then a lesson on basil fried rice with onion and bell pepper. Learn the secret to gang kiew wan (green curry shrimp). In warm weather, visit the rooftop deck with views of the Hudson. Come taste the bold flavors!
808 Social
1 Wed., Dec. 18, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #87825
185 Summerfield Street, Scarsdale 914-723-2600, 808socialny.com
Italian with a Twist! Owners Frank Valenti and Michael Mondrone partner with Chef Salvatore Cucullo to create an atmosphere where Italian comfort food, music, wine and spirits come together for an unforgettable social experience. Our chef will show us how it’s done starting with a creative kabocha squash croquette with a lemon, dill, and sour cream dressing. Next, a lesson on braised boneless short ribs with creamy polenta that you can easily duplicate for the holidays. Discover how to make a beautiful dessert of bourbon marinated grilled pears with roquefort and a balsamic glaze.