A Taste of Westchester
Attention Restaurant Owners & Chefs
Interested in hosting a class?
Email: atasteofwestchesterwcc@gmail.com
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 (except where indicated). 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
Summer 2023
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 do not include beverages unless stated. 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 (except where indicated). Must be 21 years of age to attend. No refunds are given for these classes but call 914-606-6830 press 1 if you cannot attend so the restaurant can be informed.
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 inviting chefs to host cooking demonstrations in their restaurants. @DonnaDishes Instagram she recaps these demonstrations and highlights recipe development for home cooks.
CE-REST 2000 is the catalog number for all Taste of Westchester classes.
Tarry Tavern
27 Main Street, Tarrytown
914-631-7227, www.tarrytavern.com
Hand Crafted Pasta! Owner Henry Cabral’s distinct American tavern has the feel of a country farmhouse and offers creative, locally sourced dishes and seasonal menus. Near the Tarrytown Music Hall, many visit before or after a show for a splendid meal. All ingredients locally sourced when possible, showcasing the bounty of the Hudson Valley. Experience the technique used in this summertime favorite – gazpacho utilizing the bounty of local summer crops. Help to make hand formed gnocchi with roasted Yukon gold potatoes and dressed in parmesan butter sauce to plate with the most tender beef short ribs. Optional additional $20 pairs a wine selection with each course. Cabral is a former pastry chef and enjoys sharing some of the most delicious desserts—tonight blueberry pie a la mode. Enjoy a night out with a classically trained restaurateur! 1 Thurs., July 13, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #9206
Apiary (#1)
157 Larchmont Avenue, Larchmont
914-834-3572, www.apiarylarchmont.com
Vegetarian, Hands-On Prep! Chef Owner Joerg Zehe was trained by the likes of Jacques Pepin and Alain Sailhac at the French Culinary Institute. In this vegetarian version of an All-American Cookout he shares his vision and commercial kitchen. Pick up some cooking skills with this hands on class that will have you doing part of the preparation. We begin with a zucchini pesto to adorn pasta. Learn to make an easy yet delicious grilled corn salad with cilantro vinaigrette and a summer’s bounty of vegetables into a tasty casserole. Chef shows us the technique to perfect a summertime favorite blueberry crumble. Always something for everyone! Longer class due to participation. 1 Tues., July 18, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #9207
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 strawberry shortcake with fresh whipped cream utilizing summer’s favorite seasonal fruit. Come see this creative chef in action—watch for special events including wild game nights and summer outdoor music jams in the courtyard. Always expect the unexpected at CTG! Outdoors weather permitting.
1 Wed., July 19, Rain or Shine, 6:00-8:00 pm, $21 (+ $35 sampling fee in CASH, payable to instructor). #9208
Maria Restaurant
11 Huguenot Street, New Rochelle
914-636-0006, www.marianewrochelle.com
Pescatarian Lunch!
From the brothers that brought you Pop’s Espresso and Fratelli’s Pizza, Peter and Giovanni Cucullo, Maria Restaurant emerges as only one of a handful of Westchester restaurants awarded the Michelin Bib Gourmand award. Many of the recipes are inspired by momma Maria and chef’s childhood memories and heightened by his creative talents. Today he showcases his delicious menu selections from the sea as he shares his favorite seafood dishes. We begin with a lesson on his famous “real deal” baked clams highlighting more clams, and less bread. Discover chefs take on eggplant fries with lemon zest, black pepper, and Pecorino. Learn to make shrimp Francese over black squid ink linguine for a taste of the sea. Try his baby kale with garlic, lemon, and a touch of olive oil to balance our meal. Optional additional $20 pairs a wine selection with each course. If you still have room taste a mini version of the famous “dannoli” created at Pop’s that continues to be a fan favorite. It is a delicious hybrid of the classic cannoli and doughnut, filled with cream, chocolate chips and crowned by a tiny round of biscotti! A generous educator, always one of the favorites as class sells out quickly! 1 Sat., July 22, 12:00-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #9209
Tramonto Restaurant
27 Saw Mill River Road, Hawthorne
914-347-8220, www.tramontos.com
Vegetarian–Now that’s Italian! When you walk through the doors, you are treated as family whether this is your first time, or you are an old friend, it is always a one-of-kind dining experience. Join Owner Chef Nando Paterra as he discusses the art of making fresh ravioli. Enjoy a “how to” on house made stuffed pasta in a flavorful sauce based on his current inspiration, while utilizing the summer’s best produce. While our pasta cooks, their wood burning pizza oven greets us with a taste of ciabatta toast with creamy burrata, toasted hazelnut, honeycomb, and basil on a crisp perfected dough. Learn to make fried arancini risotto balls. Optional additional $20 pairs a wine selection with each course. Demonstration on a lovely Italian dolce – warm chocolate sfuso liquid center with vanilla gelato. Always a delicious favorite, Mangia! 1 Wed., July 26, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #9210
Chutney Masala Indian Bistro
76 Main Street, Irvington
914-591-5500, www.chutneymasala.com
Street Food Special Lunch! Owner Chef Navjot Arora, affectionately known as Dr. Spice, shares his vast food knowledge from his native home in Jalandhar, Punjab. Enjoy an interactive education on Indian spices used to create the complex flavors that comprise each dish. Explore the intricacies of street food specialties with this tasty menu. Chef starts by teaching us about Pani Poori—an immensely popular Indian street food of crispy, semolina shells with a savory-spicy-sweet tamarind water. Experience the food education to create avocado Papdi Chaat – a combination of semolina crisps, avocado, savory yogurt, diced potato and chickpeas with tangy chutneys. Enjoy a lesson easy to recreate at home for handheld Chicken Kati rolls – spiced chicken tikkas, egg, wrapped in a whole wheat thin kerchief roti. Try a mini-taste of their signature cocktail a Sassy Lassi—coconut rum, blended with mango yogurt. Navjot is both a knowledgeable instructor as well as a celebrated local chef winning the 2022 Michelin Bib Gourmand for good quality, good value restaurant. Come explore the tastes of India!
1 Sat., Aug. 5, 11:30am-1:30pm, $21 (+ $30 in CASH sampling fee, payable to instructor). #9213
Apiary (#2)
157 Larchmont Avenue, Larchmont
914-834-3572, www.apiarylarchmont.com
Quick Dinner Ideas, Hands-On Prep! They always strive to find natural ingredients locally to create wholesome meals for the whole family. Learn with classically trained, Chef Owner Joerg Zehe, as he shares a delicious summer inspired meal. Our food education in this hands on class will have you doing part of the preparation for the following meal. Starting with zucchini fritters then on to the technique for Southwest smothered chicken that you will easily be able to recreate at home. Secret to the creamiest coleslaw will be discovered then Chef helps us create light, sweet tart lemon bars sure to be a favorite. At the café, there is something for everyone! Longer class due to participation.
1 Tues., Aug. 8, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #9214
Albano’s
83 Westchester Avenue, Pound Ridge
914-764-4051, www.AlbanoAppliance.com
Interactive Wonderful Setting-Moroccan Flavors! Resident chef Jehan deNoue manages the company’s continuing education program, including cooking classes, manufacturer demonstrations, personal and in-home instruction. Learn tips for preparing a fabulous meal all the while toasting chef with a selected wine. Surrounded by high tech and modern appliances, chef explains the nuances of induction and steam oven cooking. Summertime ingredients have us experiencing a lighter fare starting with a chilled, roasted peach soup with vanilla bean and cardamom crème fraiche soup. Discover the interesting flavors used in this marinated chicken Paillard served with garden greens, dried stone fruit, herb pesto, with a lesson on an easy citrus vinaigrette. Finish off with a summer treat of fresh strawberries à l’Italienne (macerated in aged balsamic and honey). Do not miss this class as it is always a favorite and gives you an insight into the latest cooking technology! 1 Thurs., Aug. 17, 6:00-8:00 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #9216
Meraki Taverna (#2)
456 Main Street, Armonk
914-219-8888, www.merakitaverna-armonk.com
Greek Lunch! Our veteran restaurateur and executive Chef Mike Sarris prides himself on this moto, “Cook with Love. Serve with Passion” and he does just that with each and every bite. Our lesson will include pita with lemon marinated olives, along with a tutorial on Tyropitakia—imported Greek Feta cheese crafted into a pie. Enjoy a “how to” on Melitzanes and Kolokithia—fried eggplant with skodalia (garlic and potato spread). A recipe from chefs’ Yia Yia, learn to make Greek style bell pepper and tomato stuffed with rice, beef and onions in a savory sauce. Our traditional dessert will be cherries atop special Greek yogurt like you have never tasted accompanied by a mini icy frappe. Arrive hungry and ready to hear our passionate chef share stories of his youth spent in Greece as he feeds us delicious Mediterranean fare. Kalí órexi! 1 Sat., Aug. 19, 12:00-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #9217
Meraki Taverna (#1)
456 Main Street, Armonk
914-219-8888, www.merakitaverna-armonk.com
Opa! In Greece, “meraki” is described as doing something with passion, with absolute devotion, with 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 the secret to his creamy hummus enjoyed with warm pita. Try your hand at an easy to make Tzatziki sauce used for dipping with our next dishes. Open-fire grilling is just one of their specialty preparations and chef shows us how to make gluten free Arni Rolo Gemisto—Feta cheese stuffed lamb and Garides Skaras— succulent grilled shrimp. Chef enlightens us on a traditional dessert with a twist Cocoa Baklava—layers of phyllo dough with nuts, honey syrup and cinnamon in addition to chocolate served warm and accompanied by a mini icy frappe. Kalí órexi! 1 Wed., Aug. 23, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #9211
Fall 2023
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 do not include beverages unless stated. 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 (except where indicated). Must be 21 years of age to attend.
No refunds are given for these classes but call 914-606-6830 press 1 if you cannot attend so the restaurant can be informed.
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 inviting chefs to host cooking demonstrations in their restaurants. @DonnaDishes Instagram 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.
La Catena Italian Restaurant
871 Saw Mill River Road, Ardsley
914-231-9260
www.LaCatenaArdsley.com
Pasta, Cheese Wheel, Flames! Catena meaning a connected series or chain as is this family restaurant to the surrounding community. Owner Chef Jeff Delija, a wonderful host and teacher, will fill our senses with some of his favorite Italian dishes starting with a tutorial on making a delicious hot antipasto of mussels in a house perfected marinara sauce. Get your cameras ready for a flaming tableside show and sample—fresh pappardelle pasta, Oyster, Cremini and Shitake mushrooms, along with ignited cognac to melt cheese in a giant hollowed wheel of imported Parmigiano-Reggiano. Next a lesson on Pollo Pasqualina–chicken breast sautéed in white wine, with hearts of palm, artichoke and fresh chopped cherry tomatoes served with potatoes and veggies. Enjoy a taste of their house-made Napoleon pastry with coffee. Attendees love the show as this chef is on fire! 1 Tues., Sept. 26, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92018
Fortina (#1)
136 S. Ridge Street, Rye Brook
914-937-0900,
www.fortinapizza.com
Pizza, Pizza Hands On Action! Chef Paul Failla creates food inspired by his Italian upbringing in this trendy hot spot. Join Paul in an interactive lesson on making a pizza the “Fortina” way. This up-close and personal demonstration will have you stretching their classic dough to make your own pizza and topping it with various deliciousness. Listen while chef discusses all things pizza. Many toppings to choose from, you can even make your personal pie just like “Paulie’s Pie” with Sunday sauce, meatballs, sausage, ricotta, and parm, as it is famously named for our talented chef. Watch as your pizza pie bakes in their wood-fired oven. While your pizza gets crispy, enjoy some Fortina appetizers and salad. Delight in your pizza creation all to yourself or bring it home to share. Chef ends our fantastic lesson with a surprise dessert. Treated to a non-alcoholic beverage with our meal, selections of wine or beer will be available for purchase. Do order one of their fun cocktails like the Gumad, Marone or the Bad Bing to complete the meal! Grab a friend and come play-dough! 1 Wed., Sept. 27, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92019
Mima Vinoteca Italian Kitchen & Wine Bar
63 Main Street, Irvington
914-591-1300,
www.mimarestarurant.com
Hand rolled Gnocchi! Pasta just like Nonna used to make! Join Owner Nando Paterra for a “how to” on forming Arancini–breaded risotto balls, made with a four-cheese blend, and peas accompanied by Mima’s spicy vodka sauce. Watch how easy it is to hand form gnocchi enhanced with beet juice to give it a rosy hue, prepared with sausage, seasonal veggies in a sage butter sauce. Beer-tempura cauliflower, and Shishito pepper aioli is new to the appetizer menu and tonight learn the secret to making it at home. For dessert the preparation of an Italian classic–Bombolini fritters using a ricotta based dough fried crisp served with a caramel dipping sauce. Optional additional $20 pairs a wine selection with each course. The restaurant is a tribute to our Mimas! Always a class favorite, Mangia! 1 Mon., Oct. 2, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #92020
Apiary (#1)
157 Larchmont Avenue, Larchmont
914-834-3572,
www.apiarylarchmont.com
Tex Mex Dinner Ideas, Some Hands-On Prep! They always strive to find natural ingredients locally to create wholesome meals for the whole family. Learn with classically trained, Chef Owner Joerg Zehe, as he shares a delicious summer inspired meal. Our food education in this class will have you doing part of the preparation for the following meal. Starting with Jalapeno cornbread then on to the technique for chicken chili that you will easily be able to recreate at home. A lovely corn and black bean salad that can be altered to your taste by switching beans. Chef helps us create sweet and tart lemon bars sure to be a crowd favorite. At the café, there is something for everyone! Longer class due to participation. 1 Tues., Oct. 3, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92021
Sonora
179 Rectory Street, Port Chester
914-933-0200,
www.sonorarestaurant.net
Healthy Latin—Signed Cookbook! Owner and Executive Chef Rafael Palomino, born in Colombia and raised in Queens, is a Westchester resident who loves to support his community. Though he travels incessantly between his restaurants, he still finds time to teach, as well as works to spread the word of healthy Latin-style cooking and eating. Along with our demonstration from our award-winning chef, we will have a taste of his creations. Our class takes place on the second floor, in the restaurant’s warm Latin setting, which has housed Sonora for over 20 years. We begin with an instruction on the proper preparation for ceviche, tonight with octopus and shrimp. Our chef teaches us the proper way to perfectly sear wild salmon and serves it with a warm quinoa tabbouleh salad—wild mushrooms, roasted peppers, topped with a tomato chimichurri sauce. Our evening will conclude with house made cookies for dessert. Chef Rafael will have signed copies, of his cookbook “Latin Grill”, available for an additional $20. Order a refreshing Sangria or cocktail to pair with your meal. Grab a friend as this chef is both educational and entertaining. 1 Thur., Oct. 5, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor, optional $20 cookbook). #92022
AJ’s
542 North Avenue, New Rochelle
914-235-3009,
www.AJsBurgers.com
Vegetarian—IRON Chef–Say Cheese! Chef Alan Cohen will fill your plate and mind with his knowledge of simple food made from great ingredients. Voted Best NY Burger, this local hot spot continues to serve up some super food and not just burgers. Our “IRON” chef will teach us to create spectacular things all with just one ingredient, butternut squash, just like on the TV show. An up-close and interactive demonstration on Aj’s signature mozzarella to adorn a crispy butternut squash (BNS) “cutlet” slider. Learn the secret to a silky BNS bisque. Discover an Italian classic, pasta con la zucca alla Napoletana. Chef will create a seasonal dessert of roasted BNS maple pudding topped with BNS whipped cream. Join us for a very different demonstration to play “Iron Chef” for a night. Chef asks that you bring a vegetarian fall inspired ingredient to incorporate into the dishes on the spot! Always full of surprises, he shares tastes of whatever special he is making that day. This is always a terrific small class, up close and personal, with a top-notch instructor and repeated Best of Westchester winner! 1 Tues., Oct. 10, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92023
Tramonto Restaurant
27 Saw Mill River Road, Hawthorne
914-347-8220,
www.tramontos.com
Polenta Table—Now that’s Italian! When you walk through the doors, you are treated as family whether this is your first time, or you are an old friend, it is always a one-of-kind dining experience. Join Owner Chef Nando Paterra as he discusses the art of making a classic polenta table. Enjoy a “how to” on making a hearty meat sauce to adorn creamy polenta all served tableside. Learn to utilize ancient grains such as faro to make a fall salad utilizing local apple bitter greens and autumn accoutrements with a lovely vinaigrette. Optional additional $20 pairs a wine selection with each course. Demonstration on the use of modern techniques to make this classic Italian ricotta cheesecake easily and minimal cleanup for the home cook. Always a great class and delicious favorite, Mangia! 1 Wed., Oct. 11, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #92024
Baked by Susan (#1)
379 S. Riverside Avenue, Croton-on-Hudson
914-862-0874,
www.bakedbysusan.com
Bread and Butter Hands-on! Adorn your fall feasts with the art of bread baking. As the Best of Westchester winner 12 years in a row, you can say that Susan O’Keefe knows a thing or two about baking. Her award-winning bakery is lovely and this veteran baker will teach us the basics of using yeast to create gorgeous bread. Craft and form your own braided loaf and while they bake learn to easily churn fresh butter. Take your bread home to share with a friend or eat it warm on the car ride home! Enjoy some of Baked by Susan’s favorite breads and treats with house-made butter and coffee after our lesson. Lots of baked goods to purchase including their now famous empanadas and pies! This class is back by popular demand and fills quickly. 1 Thurs., Oct. 12, 6:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92025
The Dessertist
4 Croton Point Avenue, Croton-on-Hudson
914-862-4016,
www.thedessertist.com
Cake Pops! As one of Food Network’s featured chefs, Samantha Benjamin, hosts a hands-on cake pop lesson in her dessert studio. The pops are featured in all DeCicco & Sons locations, NYC Morton Williams locations and additional stores throughout the area. Samantha will share some secrets to making her delicious cake pops using a variety of decorations. You will be able to repeat these techniques at home for any occasion. Sample some tasty treats and BYOB if you choose! Each attendee will go home with their creations to proudly share. Please be aware that this is a standing only class as you will be working in the production kitchen (wear comfy shoes). 1 Mon., Oct. 16, 6:30-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92026
Pureganic Café
305 Halstead Avenue, Harrison
914-967-2332,
www.pureganic.cafe.com
Vegan, Gluten Free, Kosher, Healthy! The first of its kind in Westchester this café boasts that it is vegan, organic, gluten free and Kosher and utilizes a variety of ingredients to maintain healthy menu options. Owner and clinical nutritionist, Moshira Soliman, has created menus and recipes to help achieve better health through food. Learn what goes into a delicious and healthy Mediterranean salad—hummus, stuffed grape leaves, babaganoush, lentil rolls, quinoa tabouli and marinated Kalamata olives. Enjoy the makings of a vegan, organic, and gluten free quinoa spaghetti a la Puttanesca—cherry tomatoes, olives, red pepper flakes, capers, garlic, EVOO. Learn how to replace anchovies with miso to achieve an umami taste. Help our chef to make a healthy twist on a classic, yet remaining vegan, organic, and gluten free, French dessert. Participate in making “Crepes Suzette”, using the Pureganic eggless mix. At the café they create plant-based meals with the best ingredients to satisfy your taste, energize your mind, and make you feel amazing every day! Onsite parking lot. 1 Wed., Oct. 18, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92027
Vibe N Slurp
646-455-9195,
www.vibenslurp.com
Pop-up location: Hudson Valley Beta Kitchen
163 Grand Street, Croton on Hudson
914-215-5328,
www.hvbetakitchen.com
Lobster Oodles of Noodles! Now in NJ and coming soon to White Plains this pop-up ramen shop is selling out weekly. Owner Wayne Carrington has developed his own recipes and incorporated healthy broths and savory elements, for a complete meal in a bowl. His flavors are great combinations of the traditional and contemporary to create outstanding dishes. Enjoy a talk on steamed BAO buns filled with lobster sautéed in white truffle butter. Discover Wayne’s lobster claw ramen made using slow cooked stock topped with scallions, carrots, corn, egg, edible flowers, sesame seeds, fried onions, nori seaweed, and Tonkatsu. Finish with a taste of lemon sorbet gelato to cleanse your palate. BYOB if you choose and enjoy a discussion on how the restaurant concept was developed. Come slurp with us! 1 Thurs., Oct. 19, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92028
Note: Vibe n slurp will be moving in the Fall. It will not be held in Croton on Hudson. Closer to the date, they will provide the address they are moving to in NEW ROCHELLE.
Maria Restaurant
11 Huguenot Street, New Rochelle
914-636-0006,
www.marianewrochelle.com
Italian Lunch! From the brothers that brought you Pop’s Espresso and Fratelli’s Pizza, Peter and Giovanni Cucullo, Maria Restaurant emerges as only one of a handful of Westchester restaurants awarded the Michelin Bib Gourmand award multiple times. Many of the recipes are inspired by momma Maria and chef’s childhood memories and then heightened by his creative talents. Today he showcases his delicious dishes inspired by fall ingredients. We begin with a lesson on Boquerones—marinated white anchovies, with pimenton. Discover the secret to crispy yet creamy, cacio-pepe dust eggplant fries—lemon zest, black pepper, and Pecorino. Learn to make white veal Bolognese with Garganelli pasta—Porcini mushrooms, Pecorino, and black truffles. Try his charred carrots—pistachios, with fennel pollen to balance our meal. Enjoy a mini-taste of the “Yo Maria,” the beautiful blue-hued house cocktail. Optional additional $20 pairs a wine selection with each course. If you still have room taste a mini version of the famous “dannolo” created at Pop’s Espresso next door. It continues to be a fan favorite being a delicious hybrid—classic cannoli and doughnut, filled with cannoli cream and chocolate chips! A generous educator, always a semester favorite–sells out quickly! 1 Sat., Oct. 21, 12:00-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #92029
DeCicco & Sons
17 Maple Avenue, Armonk (2nd floor)
914-499-1100,
www.deciccoandsons.com
Coooookies Hands On! Ever wonder how DeCicco & Sons creates such lovely baked items including cookies, more like artwork? Meet Bakery Production Manager, Anastasia Tsakanikas, as she shares professional tips and tricks to making the most beautifully decorated cookies. Their in-house, scratch bakery specializes in custom cakes, cupcakes, cookies and Italian pastries. Just in time for the holidays learn to decorate your very own sweet treats! They will provide all the materials including examples, in order to complete about ½ a dozen large decorated cookies with royal icing while instructed by the store’s cake decorators. They will teach you the tips and techniques for creating striking, hand decorated cookies. During this session you will learn about the equipment and tools, ingredients and icing recipes along with the step-by-step process to making these decadent treats look like the pros. You will take home 6-8 of your own hand decorated large cookies in a peek-a-boo box to show your friends. Leave with tons of great ideas for yummy edible gifts for any holiday or event. Snacks, juice, coffee and tea will be provided. This family operated specialty grocery store offers it all. Arrive early or stay late to shop in the beautifully stocked aisles or linger to enjoy a drink at the bar with their extensive selection of craft beer and wine! 1 Tues., Oct. 24, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92030
Peter Pratt’s Inn
673 Croton Heights Road, Yorktown Heights
914-962-4090,
www.prattsinn.com
Guest Master Chef-one night only! Join Jon Pratt (former owner) along with Eileen Zidi of Cabbage Hill Farm fame for this one-of-a-kind class! Jon sold his family business in 2020 to a new generation of restaurateurs, Enver and Naya Pelinku. Thankfully, they will host another cooking demo with Chef Pratt in the Inn’s grand dining room. The colonial homestead was built in 1780 and has been a local inn dating back to 1926 and has a robust revolutionary history. Now newly renovated, it continues to be a special place to dine and drink. Our fabulous food educator returns for a demonstration utilizing his favorite ingredient–duck. Enjoy his all duck creations from this entertaining master chef, who has been pulled from retirement by popular demand. We will dine on samples of soup dumplings–duck soup and roasted duck that burst upon biting. A lesson on duck gumbo–confit dark meat in a savory sauce served over rice that you will not soon forget with the addition of duck skin cracklings. Enjoy the rich taste of duck egg yolks used to create chocolate cherry crème anglaise ice cream. Jon will delight us with tales of the Inn’s history and culinary past in this special evening. This magical night is sure to be a popular offering, so grab a friend and reserve your spot early! 1 Wed., Nov. 1, 6:00-8:00 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #92032
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! Spending time with friends and family means much more than it ever did so make entertaining simple. We begin the evening at a library-like intimate shop aptly named “The Study” who specializes in small production wine, craft breweries, and artisanal spirits that are both local and from around the world. Owner Katie will talk about wines, show us how they pair with amazing cheeses all while sipping an autumn inspired drink created just for our class. We will move to The Back Country Market and Café to hear from Owner Christine discusses her “tricks of the trade” to make your next event unforgettable with some simple yet delicious hors d’oeuvres. Enjoy Prosecco while enjoying these simple appetizers: sweet potato ginger spinach cakes with apple mash, sesame seared tuna on a sweet potato crisp with wasabi ginger glaze, and grilled banana bites topped with goat cheese and pistachio pesto just to mention a few. Christine shares entertaining secrets that will make your next event unforgettable. This is a “hands on” class that allows you to taste and create therefore extended time due to this very generous double class! 1 Thurs., Nov. 2, 6:00-8:30pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #92033
Apiary (#2)
157 Larchmont Avenue, Larchmont
914-834-3572,
www.apiarylarchmont.com
Cajun Flavors, Some Hands-On Prep! Chef Owner Joerg Zehe was trained by the likes of Jacques Pepin and Alain Sailhac at the French Culinary Institute. He shares his wisdom and commercial kitchen for us to mess around in. Pick up some cooking skills with this class that will have you doing part of the meal preparation. We begin with mastering perfectly cooked salmon in this creamy Cajun-spiced cheese stuffed version. Learn to make an easy, yet delicious, lemon pasta with garlic green beans. Chef shows us the secret to perfect Key Lime pie. Always something for everyone! Longer class due to participation. 1 Tues., Nov. 7, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92034
Clock Tower Grill
512 Clock Tower Drive, Brewster
845-582-0574,
www.clocktowergrill.com
Farm Favorite! Proud owner of a farm supporting the restaurant’s ever growing needs, our talented Chef Owner Rich Parente will teach us to explore food in a fun and different way. Order a local beer or specialty cocktail while discovering how he integrates spectacular ingredients from their farm into a creative and delicious menu at this true American restaurant. Learn to make a southern treat of hush puppies with a smoked trout dip. Chef teaches the proper way to braise incorporating a CT Farm’s very own pork chop smothered in sauerkraut. Save room for a lesson on making light sweet potato doughnuts, soon to be your fall favorite. Watch for CTG’s special pop-up menus and great events. You can always expect the unexpected at CTG! 1 Wed., Nov. 8, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92035
The 808 Bistro (#1)
808 Scarsdale Avenue, Scarsdale
914-722-0808,
www.the808bistro.com
Peter, Peter, Pumpkin Eater Lunch! 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 his Nana. Help our chef to hand-roll and cut pumpkin gnocchi to present as a creative fall dish served in a baked mini pumpkin with a delectable sauce. Not a lesson—our generous chef will have us taste his hearty lamb stew served over creamy polenta. For dessert a lesson on white chocolate bread pudding—caramelized banana sauce, and raspberry coulis. Known for their prix fixe menus they also serve family style meals! A wonderful educator and talented chef, this is a favorite class each year—grab some friends and sign up quickly. 1 Sat., Nov. 11, 12:30-2:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92037
Baked by Susan (#3)
379 S. Riverside Avenue, Croton-on-Hudson
914-862-0874,
www.bakedbysusan.com
Pie Oh My—Hands-on! Get ready for the holidays with a lesson on pies! As the Best of Westchester winner for 12 years in a row, Susan O’Keefe knows a thing or two about baking. The bakery is now housed in a beautiful facility that includes a retail and coffee shop. This veteran baker will show us the basics of using pie crust. Hand make your own pie with interactive instructions to make the perfect crust. Peel, cut and dress seasonal fruit to make a perfect filling. Learn to roll out and shape the dough to achieve professional looking pies including easy crimping techniques. Take home your pie to bake and eat while still warm. Share with your loved ones—or not! A mini-lesson on whipping cream to top a slice of BBS’s favorite pie and coffee after class. Lots of baked goods to purchase including their now famous empanadas! 1 Tues., Nov. 14, 6:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92038
Chutney Masala Indian Bistro
76 Main Street, Irvington
914-591-5500,
www.chutneymasala.com
Special Indian Lunch! Owner Chef Navjot Arora, affectionately known as Dr. Spice, shares his vast food knowledge from his native home in Jalandhar, Punjab. Enjoy an interactive education on Indian spices used to create the complex flavors that comprise each dish. Learn the history of curry: it was adopted and anglicized from the Tamil word kari meaning “sauce.” A spice blend used for making kari dishes, called kari podi, came to be known as curry powder. Each curry has a unique blend of herbs and spices based on regional, cultural, family and religious preference. Try your hand at crafting your own Samosas with a flavorful potato filling. Learn to make Paapdi Chaat–a savory combination of Semolina crisps, avocado, yogurt, diced potato, and chickpeas with tangy chutneys. Experience the food education to create everyone’s favorites: Tikka Masala–chicken braised in a fenugreek scented tomato cream sauce along with Hyderabadi Dum Biryanis–shrimp with a fragrant combination of long grain Basmati slow cooked in a special copper vessel, medium spicy with herbs and served with raita (cucumber yogurt cooler). Try a mini-taste of their signature cocktail a Sassy Lassi—coconut rum, blended with mango yogurt. Navjot is both a knowledgeable instructor as well as a celebrated local chef winning the 2022 Michelin Bib Gourmand for good quality, good value restaurant. This chef has won Best in Westchester many years in a row. Join him to explore the tastes of India! 1 Sat., Nov. 18, 11:30am-1:30pm, $21 (+ $30 in CASH sampling fee, payable to instructor). #92039
Fortina (#2)
17 Maple Avenue, Armonk
914-273-0000,
www.fortinapizza.com
Pizza, Pizza Hands On Action! Chef Paul Failla creates food inspired by his Italian upbringing in this trendy hot spot. Join Paul in an interactive lesson on making a pizza the “Fortina” way. This up-close and personal demonstration will have you stretching their classic dough to make your own pizza and topping it with various deliciousness. Listen while chef discusses all things pizza. Many toppings to choose from, you can even make your personal pie just like “Paulie’s Pie” with Sunday sauce, meatballs, sausage, ricotta, and parm, as it is famously named for our talented chef. Watch as your pizza pie bakes in their wood-fired oven. While your pizza gets crispy, enjoy some Fortina appetizers and salad. Delight in your pizza creation all to yourself or bring it home to share. Chef ends our fantastic lesson with a surprise dessert. Treated to a non-alcoholic beverage with our meal, selections of wine or beer will be available for purchase. Do order one of their fun cocktails like the Gumad, Marone or the Bad Bing to complete the meal! Grab a friend and come play-dough! 1 Mon., Nov. 20, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92040
Meraki Taverna (#1)
456 Main Street, Armonk
914-219-8888,
www.merakitaverna-armonk.com
Greek Vegetarian—Opa! In Greece, “meraki” is described as doing something with passion, with absolute devotion, with undivided attention or when you love doing something so much that your soul is in it, such as proprietor and chef Michalakis Sarris. Our class will include warm pita with lemon marinated olives along with an insight into Meraki’s spicy feta cheese spread for dipping with our next dishes. These easy to make at home apps are some of Mike’s Yia Yia’s favorites: Kolokithokeftedes—pan fried zucchini cakes made with fresh herbs and feta cheese and a tutorial on hand forming Tyrokeftedes–four-cheese crispy bites. Discover what makes this Greek salad the best, Horiatiki—tomatoes, cucumbers, onions, Kalamata olives and feta cheese tossed in imported Greek olive oil and vinegar. Chef enlightens us on classic dish not often seen, Karpathian Makarounes—old fashioned Greek whole wheat pasta topped with sautéed onions and Mizithra cheese. End with this delightful dessert, Revani—semolina cake soaked in light simple syrup and accompanied by a mini icy frappe. Arrive hungry and ready to hear our passionate chef share stories of his youth spent in Greece as he is one of our favorite educators. Kalí órexi! 1 Tues., Nov. 28, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92041
The 808 Bistro (#2)
808 Scarsdale Avenue, Scarsdale
914-722-0808,
www.the808bistro.com
Explore Calabria! Owner Chef Salvatore Cucullo trained at the CIA. His family background and Italian upbringing makes his cuisine at the bistro unforgettable. The pre-fixe menus for lunch or dinner are constantly changing with offerings paying loving homage to his Nana’s recipes. Begin our class with a discussion on dried meat with a mini salumi plate–soppressata, caciocavallo, cheese and olives all representative of the Calabrian region. Our chef explores Italy’s Calabria and the recipes he discovered on a recent visit. Enjoy and educational demonstration on Lagane pasta–thin wide and short pasta, chickpeas in a light garlic and oil sauce. Our knowledgeable chef will teach us a few easy tips to roast pork and make the creamiest polenta. End our lesson with an Italian sweet surprise! As “The Frugal Foodie” they offer family meals inspired by this talented chef and favorite instructor! 1 Tues., Dec. 5, 6:00-8:00 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #92042
Sambal Thai & Malay
4 West Main Street, Irvington
914-478-2200,
www.sambalny.com
Asian Lesson with 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 and executive chef Perry Rodriguez will share their expertise to acquaint us with the balanced flavors of sweet, salty, sour, and bitter. Then a tutorial on a few special dishes starting with attendees’ hand crafting their own pork momos—handmade steamed pork dumplings. Our chefs educate us on a few special dishes such as Larb Kai—Thai herbs, chopped chicken, chili, mint, lime dressing, lettuce cups, pounded toasted rice is a favorite weeknight dinner you can make at home (or order in), Rendang—slow simmered beef in a Malay rendang curry. Then a lesson on Drunkman Noodles with Vegan “duck”—fresh noodles, chili garlic, veggies, basil and egg and the spices utilized. Enjoy a mini-taste of a Mango Mojito—light rum, muddled limes with mint mango juice. Chef Arora has appeared on the Food Network’s Beat Bobby Flay in “Field of Greens” and is one of our favorite food educators. Visit the rooftop deck for a spectacular view of the Hudson River accompanied by one of their specialty cocktails in hand! 1 Wed., Dec. 6, 5:30-7:30 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #92043
Meraki Taverna (#2)
456 Main Street, Armonk
914-219-8888,
www.merakitaverna-armonk.com
Pescatarian Greek Lunch! Our veteran restaurateur and executive Chef Mike Sarris prides himself on this moto, “Cook with Love. Serve with Passion” and he does just that with each and every bite. Our lesson will include hot pita with lemon marinated olives. Learn the “art” of Aginares me Araka—artichokes baked in the oven with fresh peas, tomatoes, onions, scallions, dill, and hint of mint. Seafood is a specialty of the house and chef shows us how to perfectly grill Kalamari Revsi—calamari over a cool chickpea salad, edamame, bell peppers, carrots, cranberries, in a tangy vinaigrette topped with feta crumbles. Greek Garides Saganaki—shrimp sautéed with tomatoes, peppers, onions and Feta cheese is quick preparation you can replicate at home. Our special dessert, Galaktoboureko—custard filling under a phyllo dough blanket, topped with cinnamon and accompanied by a mini icy frappe. Arrive hungry and ready to hear our passionate chef share stories of his youth spent in Greece at his Yia Yia’s knee as he feeds us his delicious treats. Kalí órexi! 1 Sat., Dec. 9, 12:00-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #92044
Special Collaborative Cooking Classes at Zwilling Cooking Studio
These classes take place at the Zwilling Cooking Studio, 270 Marble Avenue, Pleasantville, 914-749-3406.
Email: cookingstudio@zwillingus.com, www.zwillingcookingstudio.com
Known for German knives and kitchenware, the US headquarters and Bernard Janssen, Executive Chef and Culinary Program Manager is excited to host you in their state-of-the-art food education facility. Share a meal in their beautiful space. Beer, wine and soft drinks will be available for purchase. The cooking studio offers their own classes throughout the year so check their current schedule. Special class treat—shop with a substantial 20% discount on all Zwilling products listed on the website or in their onsite retail shop (sale items excluded) as well as, a 10% discount on Cooking Studio gift cards for you or a friend! To avoid losses in materials, staff and food, class registration and sampling fees must be paid in advance and have a no refund policy. The deadline to pay both registration and sampling fees is at least one week in advance or you will not be considered registered and cannot attend. There are no refunds on any of the fees for these classes.
To register for these classes:
- Call SUNY WCC to register for the listed classes at 914-606-6830 x1.
- You will receive a specific discount code from SUNY WCC that will allow you to register at www.ZwillingCookingStudio.com/registration at the $30 discounted rate.• Visit www.ZwillingCookingStudio.com/registration and sign up for the same class using your discount code.
- You will receive a confirmation email. You must show this email to attend class.
Zwilling Cooking Studio: Chop Chop!
During this class, Chef will introduce us to the fundamentals of expert knife skills. “What makes a great knife and how do I use it?” An interactive demonstration and discussion on what makes a quality knife and which knife to use for every task. You will practice skills including: the circular rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and using a filet knife for many tasks, along with information on how to clean and maintain your knives. Bring resealable plastic bags to take your practice-chopped veggies home to make a great soup! This is hands-on instruction on proper knife use and light fare will be enjoyed. 1 Wed., Oct. 4, 6:00-8:00 pm, $21 registration fee to SUNY WCC (+$30 paid in advance, sampling fee to ZCS). #92045
Zwilling Cooking Studio: Chef B’s Kitchen Essentials!
During this class, Chef will prepare three dishes and go over at least 15 Zwilling Kitchen essential products, from cutlery to cookware to tools and electronic equipment. You will learn how to choose the correct cookware for specific dishes. Learn the ins and outs of cooking in Staub cast iron cookware, and multi layered Demeyere stainless steel pans. Discover features and benefits of the family of Zwilling products. Learn about better preparation to reduce food waste using the Zwilling Fresh & Save system. Enjoy a delicious meal prepared by our chef consisting of: Shaved Hanger Steak Bruschetta with mushrooms, adorned with a garlic truffle mayonnaise. Learn to perfectly sear the current market white fish served over a parsnip cream, and sautéed spinach. A “how to” on a beautiful dessert—poached apple and pear with a Belgian beer zabaglione, almond cookie crumble, cherry blossom, Jasmine black current. This is a full demonstration and not a hands-on class and this 3-course shared meal will be served and enjoyed sit down style in the dining area. 1 Tues., Oct. 17, 5:30-7:30 pm, $21 registration fee to SUNY WCC (+ $30 paid in advance, sampling fee to ZCS). #92046