A Taste of Westchester
Spring 2024
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
Tramonto Restaurant
27 Saw Mill River Road
Hawthorne
914-347-8220, www.tramontos.com
Now that’s Italian! Join Owner Chef Nando Paterra as he discusses the art of the classic preparation of Bucatini Amatriciana made authentically with guanciale (cured pork jowls). Enjoy a “how to” on the house special, mussels in a fennel white wine broth with toasted Ciabatta bread to soak up the delicious broth. Optional $20 pairs a wine selection with each course. Demonstration on a lovely Italian Dolce—gluten-free cheesecake with ricotta cheese. Great instruction and a delicious favorite, Mangia! 1 Wed., Mar. 13, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #27220
La Catena Italian Restaurant
871 Saw Mill River Road
Ardsley
914-231-9260, www.LaCatenaArdsley.com
Pasta, Cheese Wheel, Flames! 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 heartwarming classic, Tortellini in Brodo. 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. Learn the technique used to create Pollo alla Catena – chicken breast stuffed with shrimp, prosciutto and mozzarella, sautéed in white wine, lemon, green peas and shallots served with potatoes and veggies. Enjoy a taste of their creamy house-made tiramisu. Attendees love the show as this chef is on fire! 1 Tues., Mar. 19, 6:00-8:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #27221
Baked by Susan (#1)
379 S. Riverside Avenue
Croton-on-Hudson
914-862-0874, www.bakedbysusan.com
Real People Eat Quiche!—Hands-on! Get ready for springtime with a lesson on all things quiche! As the Best of Westchester winner for over 12 years in a row, Susan O’Keefe knows a thing or two about baking. This veteran baker will show us the basics of using pie crust and blind baking for a perfect quiche. Take home your shell and custard filing to bake and eat at home. A mini-lesson on vinaigrette to adorn greens as an accompaniment to a slice of BBS’s favorite quiche Lorraine and coffee after class. Optional $10 invites you to enjoy a delicious SURPRISE bag of goodies. Lots of baked goods to purchase including their now famous empanadas! 1 Wed., Mar. 20, 6:30-8:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor, optional bag of baked goods additional $10). #27222
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. All ingredients are locally sourced when available, showcasing the bounty of the Hudson Valley. Learn to make handmade ricotta cavatelli with peas, asparagus, and truffle butter sauce. A “how to” on braised pork cheeks served over polenta and root vegetables. Optional $20 pairs a wine selection with each course. Cabral is a former pastry chef and enjoys sharing some of the most delicious desserts – tonight, strawberry-rhubarb crumb tart a la mode. Enjoy a night out with a classically trained restaurateur! 1 Thurs., Mar. 21 6:00-8:00 pm, $25 (+ $35 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #27223
Brothers Fish & Chips
172 North Highland Avenue
Ossining
914-488-5141, www.brothersfishandchips.com
Eat Fish. Live Longer! This family of chefs have realized their dream by owning an award-winning seafood restaurant next door to their original takeout spot. Chef Owner Elmer Oliveros will start our demonstration with his perfected recipe for shrimp ceviche. Chef will show us how to prepare a beautiful crab salad served over fried green plantains and jalapeno aioli that you can recreate any night of the week. Enjoy an optional $20 pairing of wine with each course. Chef incorporates growing herbs, lettuce, vegetables and edible flowers on an aeroponics vertical indoor/outdoor “Tower Garden” for his restaurant. As a sweet treat, a tutorial on flan. A lovely surprise awaits from this talented chef who is known for his personalized tasting menus and is now the proud owner of a catering “on the go” food truck! 1 Mon., Mar. 25, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #27224
Meraki Taverna (#1)
456 Main Street
Armonk
914-219-8888, www.merakitaverna-armonk.com
Opa! Our lesson will include the secret to Chef Mike’s creamy Avgolemono – lemon chicken soup enjoyed with warm pita. Our chef will show us how to make their light and crispy Tyropitakia— Feta cheese pie with sesame and honey. Enjoy a lesson on a favorite special, Afelia – classic Cypriot pork casserole with lemon potatoes. Chef enlightens us on an ancient dessert, Loukoumades– Greek donuts, light and airy fried dough, honey syrup and cinnamon served warm and accompanied by a mini icy frappe. Kalí órexi! 1 Wed., Mar. 27, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #27225
Seth Greenberg’s Just Desserts
1887 Palmer Avenue
Larchmont
914-630-1807, www.sethgreenbergsjustdesserts.com
Pro Baking Tips—Cookies! Join owner Seth Greenberg as he shares some baking tidbits. A Best of Westchester winner for “Best Coffee Cake” and a local favorite, Seth has been featured in The New York Times and his “icing on the cake” highlights include baking a birthday cake for an American President, on the Today Show, and teaching Martha Stewart to bake Schnecken. His introductory class will review common baking mistakes, using a kitchen scale, dough handling vs. mangling, and pastry bag techniques. A demonstration of cut cookies using a versatile dough that is the base for three different cookies: classic thumbprints, Linzer cookie sandwiches filled with seedless raspberry preserves, and forming traditional triangle Hamantaschen. Choose one of two dates as this is an intimate class and will fill quickly.
Sec. A: 1 Mon., Apr. 1, 6:30-8:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #27226
Sec. B: 1 Mon., Apr. 8, 6:30-8:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #27227
Apiary (#1)
157 Larchmont Avenue
Larchmont
914-834-3572, www.apiarylarchmont.com
Classic Dinner, 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 Chopped salad with cilantro-lime dressing to awaken your palate. Next learn the technique for a classic beef Stroganoff that you will easily be able to recreate at home with roasted asparagus. Chef helps us create a luscious chocolate mud cake sure to be a crowd favorite. At the café, there is something for everyone! Longer class due to participation. 1 Tues., Apr. 2, 5:30-8:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #27228
Register Early!
Classes are canceled for under-enrollment several days in advance. We recommend that you register ONE week in advance of the course start date.
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! Owner Katie will talk about wines; discuss how they pair with food all while sipping a springtime inspired drink created just for our class. We will move to The Back Country Market and Café to hear from Owner Christine who discusses her “tricks of the trade” to make your next event unforgettable. Learn about magic elixirs that are genius combinations to add depth of flavor and elevate your food from ordinary to extraordinary such as: tomato confit, preserved lemons, caramelized onions, and pistachio pesto just to name a few. This is an interactive demonstration allowing you to participate if you would like. A very generous double class! #Wheredoyoufindyourhappiness? 1 Thurs., Apr. 4, 6:30-8:30pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #27229
Baked by Susan (#2)
379 S. Riverside Avenue
Croton-on-Hudson
914-862-0874, www.bakedbysusan.com
Cookies!—Hands-on! One of the best bakeries in Westchester and the BOW awards to prove it for over 12 years in a row, you can say that Susan O’Keefe knows a thing or two about baking. Create and bake your own cookies and while they bake learn to make frosting and icing to decorate. Take your cookies home to share with a friend or eat them all on the car ride home! Enjoy some of Baked by Susan’s favorite treats with coffee after our lesson. Optional additional $10 invites you to enjoy a yummy SURPRISE bag of goodies. Lots of baked goods to purchase including their now famous empanadas, muffins and pies! 1 Wed., Apr. 10, 6:30-8:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor, optional bag of baked goods additional $10). #27230
Mima Vinoteca Italian Kitchen & Wine Bar
63 Main Street
Irvington
914-591-1300
Vegetarian Italian! Join Owner Nando Paterra and Chef Aurturo for a “how to” on preparing rollatini—eggplant, ricotta, herbs accompanied by Mima’s salsa verde. Watch how easy it is to hand make fettuccine, prepared with a lemon sauce—lemon zest, EVOO and Parmigiano cheese. Tonight’s Dolce is an Italian classic vegan style—Panna Cotta (cooked milk) using coconut milk and served with springtime fruits. Optional $20 pairs a wine selection with each course. Sells out every semester, Mangia! 1 Mon., Apr. 15, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #27231
Clock Tower Grill
512 Clock Tower Drive
Brewster
845-582-0574, www.clocktowergrill.com
Springtime Farm Favorite! Proud owner of a farm supporting the restaurant’s ever-growing needs and a man of many talents, Rich Parente teaches us to explore food in a fun way. Order a local beer or specialty cocktail while discovering how he integrates beautiful ingredients, direct from their farm and other local sources, into a delicious menu. Get ready for summer with a lesson on seafood chowder, chock full of favorites from the sea. Chef teaches how to easily make gnocchi using spring’s greatest treat, asparagus. Save room for dessert—a lesson on house-made ice cream served in a decadent sundae. Watch for CTG’s exciting pop-up menus and special events. You can always expect the unexpected at CTG! 1 Wed., Apr. 17, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #27232
Chutney Masala Indian Bistro
76 Main Street
Irvington
914-591-5500, www.chutneymasala.com
Street Food Lunch! Proprietor Navjot Arora, affectionately known as Dr. Spice, shares his vast food knowledge from his home in Jalandhar, Punjab. Enjoy an interactive education on Indian spices used to create the complex flavors that comprise each dish. Chef teaches us about Chicken Malai Tikka Kebabs—marinated in cardamom and mace flavored yogurt, roasted in the tandoor oven and Chaat—the most popular form of street food found in every part of the Indian subcontinent. Always vegetarian that packs a punch of flavor, learn how to make Tikki Cholley Chaat -potato patties, curried chickpeas and tangy chutneys. Easy to recreate at home, lamb Keema Pao Nan—buttery soft rolls with pounded lamb stew. A mini-taste of their signature cocktail Lychee Martini—Tito’s vodka and Soho Lychee liquor. Navjot is a celebrated local chef winning the 2022 Michelin Bib Gourmand for good quality, good value restaurant. Explore the tastes of India! 1 Sat., Apr. 20, 11:30am-1:30pm, $25 (+ $30 in CASH sampling fee, payable to instructor). #27233
The 808 Bistro
808 Scarsdale Avenue
Scarsdale
914-722-0808, www.the808bistro.com
Tuscany! CIA trained Owner Chef Salvatore Cucullo’s family background and Italian upbringing makes his cuisine at the bistro unforgettable. Begin with a fruit inspired dish – passion fruit barbeque sauce glazed shrimp skewers over endive with a discussion on creating a vinaigrette using strawberries. Chef explores Italy’s Tuscan region and the recipes he discovered on a recent visit. Enjoy an educational demonstration on crusted grilled salmon – Tuscan spinach pesto, citrus and pine nuts, with spring fresh asparagus. Our knowledgeable chef teaches easy tips to make a fresh berry Napoleon with Gran Marnier whipped cream! As “The Frugal Foodie” they offer family meals inspired by this talented chef! 1 Tues., Apr. 23, 6:00-8:00 pm, $25 (+ $25 in CASH sampling fee, payable to instructor). #27234
Albano’s
83 Westchester Avenue
Pound Ridge
914-764-4051, www.AlbanoAppliance.com
Interactive Wonderful Setting—Comfort Food! Resident chef Jehan deNoue manages the company’s continuing education program, including classes, manufacturer demonstrations, as well as 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 ovens and what’s new in appliances. Spring’s blossoming buds have us craving a meal filled with lighter ingredients. How to easily use puff pastry—Morel mushroom tarts and chives. Discover the light flavors used in this chicken stew, mashed potatoes and springtime veggies learning to make a light “pan sauce”. A French classic—Tarte Tatin utilizing stone fruit. Do not miss this class, always a fun educator and experience with the latest cooking technology! 1 Thurs., Apr. 25, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #27235
Maria Restaurant
11 Huguenot Street
New Rochelle
914-636-0006, www.marianewrochelle.com
Pescatarian Lunch! From brothers, Peter and Giovanni Cucullo, owners of Pop’s Espresso and Fratelli’s Pizza, Maria Restaurant emerges and is awarded Michelin Bib Gourmand recognition. We begin with a discussion on “real deal” baked clams highlighting more clams, and less bread. Discover chef’s take on tuna tartare beautifully presented with pickled veggies. Taste shrimp “scampi style” alongside his now famous truffle green beans. Try lobster bisque pasta as it is heaven on a plate. Optional $20 pairs a wine selection with each course. If you still have room—a mini version of the famous “dannoli” created at Pop’s that continues to be a fan favorite. 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 giving us a discussion on the dishes with a Q&A and many plates to taste—always a favorite as class sells out quickly! 1 Sat., Apr. 27, 12:00-2:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #27236
The Sailhouse
238 Green Street
Tarrytown
914-332-0517, www.thesailhousetarrytown.com
Water—Summer Here We Come! Located in the iconic Washington Irving Boat Club Marina, this waterfront restaurant and bar creates fun vibes as you watch fabulous sunsets appear over the MC (Tappan Zee) bridge. The Rockefeller’s were the prominent family residing in town so chef teaches us to create Clams “Rockefeller style” using the iconic recipe with a twist. It is said the original dish, Oysters Rockefeller, got its name because it was as rich as the richest American (maybe a compliment in the late 1800s). Learn to properly cook salmon to make a “BLT” wrap with a springtime fresh “Mexican Street Corn”. Their mixologist shows us to blend the perfect cocktail and enjoy a taste of The Sailhouse margarita. Enjoy a refreshing dessert—espresso martini over vanilla ice cream for a special affogato. 1 Tues., Apr. 30, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #27237
Via Veroli
2150 Central Park Avenue
Yonkers
914-961-3333, www.viaveroli.com
Italy Here We Come! A modern Italian restaurant offering a unique twist on the traditional featuring Italian flavors with unexpected international ingredients making dishes familiar yet exciting. CIA trained Owner Chef Salvatore Cucullo’s family background and Italian upbringing makes his dishes delicious. Chef discovered new inspiration for his recipes on a recent visit to Calabria. Learn to make heavenly Suppli – crispy rice (risotto) balls stuffed with fresh mozzarella typical of Roman cuisine. The secret to their now famous IFC (Italian Fried Chicken), fennel slaw over creamy polenta and Calabrian Chile dust. Our Dolce (Italian sweet) is macerated strawberries on bruschetta with honey-mascarpone cheese! A hospitable, talented chef and always a favorite instructor! 1 Wed., May 1, 6:00-8:00 pm, $25 (+ $25 in CASH sampling fee, payable to instructor). #27238
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 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., May 4, 12:00-2:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #27239
Apiary (#2)
157 Larchmont Avenue
Larchmont
914-834-3572, www.apiarylarchmont.com
Any Night Easy Chicken, 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 breaking down a chicken for baked Caesar chicken with herb roasted potatoes and mushrooms. Learn to master an easy, yet delicious, glazed Angel Food cake. Always something for everyone! Longer class due to participation. 1 Tues., May 7, 5:30-8:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #27240
Register Early!
Classes are canceled for under-enrollment several days in advance. We recommend that you register ONE week in advance of the course start date.
Attention Restaurant Owners & Chefs
Interested in hosting a class? Please email atasteofwestchesterwcc@gmail.com to discuss your ideas.
The Horse & Hound Inn
94 Spring Street
South Salem
914-763-3108, www.thehorseandhoundinn.com
Sips and Snacks-Outdoors! Hosts, Silvano and Sue Vales along with their beverage specialist son, Joe, will keep us in the “spirit” of the upcoming warm weather! This patio lesson pairs appetizers with cocktails: Mojitos, Blushing Bride, Moscow Mule, Aperol Spritz and a classic Whiskey Sour. Some of our appetizers may include but not limited to: roasted pear with blue cheese and honey, baked brie, and crab cakes. A light dessert of strawberries with balsamic glaze, mascarpone, fresh mint and lemon zest to end our delicious demo. Chef tells us about what she is planning for her garden this year that will ultimately appear on the specials’ menu all summer long. This is a wonderful educator and we will be outdoors if the weather cooperates—dress accordingly. 1 Thurs., May 9, 5:30-7:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #27241
Hayfields Market Café & Florist
1 Bloomer Road
North Salem
914-669-8275, www.hayfieldsmarket.com
Beautiful Flowers—Food! This nursery is the home to a delicious café. All created in their in-house kitchen find everything from fresh brewed coffee, baked goods, breakfast and lunch sandwiches, smoothies, and ice cream. Whether on the go or a leisurely sit down, along with fabulous catering including intimate dinners, cocktail parties, and weddings. Chef Paul Gileno teaches us the makings of two types of Chimichurri sauce; a classic and a red, paired with grilled marinated skirt steak and seared salmon. Learn the art of making the perfect “Keen-Wah” side dish—quinoa, sweet potato, cranberries, and kale, with a Meyer lemon dressing. A simple sweet, we enjoy a house-made chocolate dipped Macaroon to end the night. Arrive early to shop the beautiful flowers, and weather permitting held outdoors. 1 Mon., May 13, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #27242
AJ’s Burgers
542 North Avenue
New Rochelle
914-235-3009, www.AJsBurgers.com
Outdoors—Hands on Mozzarella Making! Voted Best NY Burger, this local hot spot continues to serve up some delicious food and not just burgers. An interactive, make your own instruction on Chef Alan Cohen’s signature mozzarella (made fresh daily along with their bread). He shares the technique to turn curds into silky, warm fresh “muzz” to melt atop beef patty sliders, swathed in house-made bacon, onion, tomato jam, sprinkled with arugula. Sample his famous shrimp bisque. Finish with hand-stuffing cannoli made with fresh ricotta cheese. Always a terrific small class, up close and personal, with a top-notch instructor and a repeated Best of Westchester winner! Our class will be held outback in their newly appointed courtyard if the weather cooperates. 1 Tues., May 14, 6:00-8:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #27243
Sambal Thai & Malay
4 West Main Street
Irvington
914-478-2200, www.sambalny.com
Asian Lesson—water views! Inspired by Bangkok, proprietor Navjot Arora and executive chef Perry Rodriguez share their expertise to acquaint us with the balanced flavors of sweet, salty, sour, and bitter. A tutorial starting with attendees’ hand crafting their own crispy spring rolls—shredded cabbage, carrots, corn, peas, and mushrooms with sweet chili dipping sauce. Our chefs educate us on a few special dishes such as: Murtabak—seasoned beef and egg in a flaky bread, a favorite weeknight dinner you can make at home (or order in), Chili Basil Chicken—mixed veggies, basil, Thai bird chilies, garlic, onions and peppers, as well as, stir fried Pad Thai – gluten-free rice noodles, smoked tofu, eggs, and Tamarind sauce. Enjoy a mini-taste of Thai Lime Margarita—silver tequila, lemongrass and lime reduction, with agave nectar. Chef Arora has appeared on the Food Network’s Beat Bobby Flay in “Field of Greens” and is one of our special educators. Grab a friend and visit their rooftop deck for an amazing view of the Hudson River! Always amazing food education. 1 Wed., May 15, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #27244
Augustine’s Salumeria
213 Halstead Avenue
Mamaroneck
914-315-6541, www.augustinesny.com
Special Italian Lunch! Locally inspired and farm driven, the combined talents of husband-and-wife team, Marc Taxiera and Brianne Myers’ restaurant has been awarded a place in the 2023 Michelin guide. Inspired by grandparents, Augustine and Angelina, who relocated from Italy, many of the dishes share the love they felt between them. Every Sunday Angelina would make pasta for Augustine for whom the restaurant is named. Augustine made a special fork with bent tongs, for optimal ‘pasta-to-mouth-delivery’ and this is the restaurant’s logo. Chef will share how he creates these special dishes, sourcing local springtime ingredients, using minimal processing. The method to create a perfect risotto, adorned with crabmeat and the perfect egg for Asparagi all’occhio di bue with truffle (bull’s eye) for an easy springtime brunch. The technique to roll and tie butterflied lamb shoulder to be roasted to perfection. Our dolce lesson, buttermilk panna cotta with strawberry and rhubarb compote. The couple feels, “Service is best when it is felt and not forced” and it shows in all they do. Class will sell out fast! 1 Sat., May 18, 1:00-3:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #27245
TaqueRio Taco Bar
1 Van Der Donck Street
Yonkers 914-207-0631
www.taquerio.com
Taco Wednesday—Water Views! Located along the Hudson River, overlooking the Palisades, dine outdoors to enjoy the view. Experience a tutorial on their amazing frozen “house” margarita then discover how to create some tacos at home. A lesson on what makes it “Birria style” for a quesadilla—slow cooked shredded beef, cheese, encased in a toasted flour tortilla with Birra dipping sauce. Learn to make two favorite tacos; Carne Asada—broiled Angus steak, onion, adorned with chimichurri sauce and Asian taco— poached cold shrimp, Asian dressed slaw, avocado, Sriracha aioli, sesame seeds, and eel sauce in a wonton shell. Optional $20 for a “flight” of margarita’s, including House, Spicy, Smokey, and Skinny (can be made non-alcoholic). Our sweet treat is a “how to” on cinnamon sugar churros. Held outdoors weather permitting. 1 Wed., May 22, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional margarita flight additional $20). #27246
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 or website www.zwillingcookingstudio.com
Known for German knives and kitchenware, the US Zwilling headquarters and Bernard Janssen, Executive Chef and Culinary Program Manager is excited to host you in their state-of-the-art food education facility. Beer, wine and soft drinks will be available for purchase. Special class treat—shop 20% discount at their onsite retail shop (sale items excluded), and 10% discount on Cooking Studio gift cards! 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 this special in studio class.
Registering is easy, please follow these steps:
- Call SUNY WCC to register at 914-606-6830 x1.
- Ask to receive the discount code for the sampling fee that will let you pay for your spot at a special SUNY WCC rate.
- Register or Login to www.ZwillingCookingStudio.com/registration
- Sign up for the class date registered with SUNY WCC and use your discount code.
- You will get a confirmation email once paid. Show this confirmation email to attend each class.
Zwilling Cooking Studio: Springtime!
Help Chef to prepare three dishes while using Zwilling Kitchen essential products, from cookware to tools and electronic equipment. Learn how to choose the correct products for specific dishes and the ins and outs of cooking in Staub cast iron cookware, and multi-layered Demeyere stainless steel pans. Discover features and benefits of Zwilling products. Enjoy a delicious meal you will help to prepare consisting of: perfectly seared halibut with parsley, shallot sauce accompanied by braised and crispy leek garnish. Cook with sous vide (water bath) for juicy chicken supreme, over green vegetable couscous with garlic herb oil. A “how to” on a beautiful Pavlova dessert— mini red berry meringues adorned with a luscious strawberry sauce. A mini lesson on the proper way to chiffonade basil. Throughout the class, chef will guide you, offering valuable insights and tips to enhance your culinary skills. Join us to celebrate spring through the art of cooking. This is a hands-on class in which you help to prepare the 3-course meal, enjoyed sit down style in the dining area. 1 Tues., Apr. 9, 5:30-8:30 pm, $25 registration fee to SUNY WCC(+ $30 paid in advance, sampling fee to ZCS). #27250
Zwilling Cooking Studio: Chop Chop!
During this class, learn the fundamentals of expert knife skills. “What makes a great knife and how do I use it?” An interactive demonstration/discussion on which quality knife to use for every task. Practice skills including: circular rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and using a filet knife, along with information on how to maintain your knives. Bring sealable plastic bags to take your practice-chopped veggies home to make a soup! This is hands-on instruction on proper knife use and the chef’s choice of light fare will be enjoyed. 1 Tues., May 21, 6:00-8:00 pm, $25 registration fee to SUNY WCC(+$30 paid in advance, sampling fee to ZCS). #27247
Summer 2024
Apiary (#1)
157 Larchmont Avenue, Larchmont
914-834-3572, www.apiarylarchmont.com
Easy Dinner Option, Some Hands-On Prep! 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 creamy cucumber salad as a refreshing alternative to greens. Next learn the technique for a coconut curry salmon that you will easily be able to recreate at home. Learn to make naan bread. Chef helps us create a especially light, lemon cheesecake sure to be a crowd favorite. Longer class due to participation. 1 Tues., July 16, 5:30-8:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #3069
Clock Tower Grill
512 Clock Tower Drive, Brewster
845-582-0574, www.clocktowergrill.com
Lobsta’ in the courtyard! Our most creative Chef Owner Rich will teach us the ins-and-outs of producing a lobster bake with all your summer favorites. Sample a local beer from their long list of purveyors while enjoying lobster (1 per person) and all the fixings accompanied by seafood (based on market availability) and summertime sides. Learn to grill peaches topped with house- made milk & honey ice cream for a sweet treat utilizing summers favorite seasonal fruit. Rain or shine but will be outdoors, weather permitting. 1 Wed., July 17, 6:00-8:00 pm, $25 (+ $35 sampling fee in CASH, payable to instructor). #3070
Meraki Taverna
456 Main Street, Armonk
914-219-8888, www.merakitaverna-armonk.com
Cyprus Greek Lunch! We will visit the Isle of Cyprus starting our lesson with a traditional Cypriot dish, Tava Kounoupidi (pork and cauliflower). Learn the tips to make delicious mussels Saganaki. Enjoy warm pita with lemon marinated olives, along with a tutorial on Tyropitakia (imported Greek Feta cheese crafted into a pie with honey and sesame.) A recipe from chefs’ Yia Yia, learn to make Cypriot meatballs in a savory sauce. Our traditional dessert will be baklava (made offsite) accompanied by a mini icy frappe. 1 Sat., July 20, 12:00-2:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #3071
Baked by Susan
379 S. Riverside Avenue, Croton-on-Hudson
914-862-0874, www.bakedbysusan.com
Do you know the muffin lady? Create and bake your own chocolate chip muffins and while they bake learn about converting the recipe to make many types of muffins including a streusel crumb top. Optional additional $10 invites you to enjoy a yummy SURPRISE bag of goodies. Lots of baked goods to purchase including their now famous empanadas, cookies and pies! 1 Tues., July 23, 6:30-8:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor, optional bag of baked goods additional $10). #3072
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 Since 2008 this café boasts that it is 100% vegan, organic, gluten free and Kosher and utilizes a variety of ingredients to offer a broad variety of delicious healthy menu options. Owner and clinical nutritionist, Moshira Soliman, has created menus and recipes to help achieve better health through food. Enjoy perfectly roasted on-the-vine grape tomatoes and herbs served with the “ricotta” on house made and toasted GF bread. Next learn to make crispy cauliflower Milanese (a vegan egg coated, sliced cauliflower”steak” topped with a Chimichurri sauce and served on a bed of arugula greens.) Participate in making a healthy twist on a favorite summertime dessert, mixed berry crisp. 1 Wed., July 24, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #3073
The 808 Bistro
808 Scarsdale Avenue, Scarsdale
914-722-0808, www.the808bistro.com
Calabrian Lunch! Owner Chef Salvatore Cucullo trained at the Culinary Institute of America. Our chef explores Italy’s Calabria and the recipes he discovered on a recent visit. Enjoy an educational demonstration on Lagane pasta – thin wide and short pasta, chickpeas in a light garlic and oil sauce. Our knowledgeable chef will tell us a few easy tips to roast pork and make the creamiest polenta. End our lesson with an Italian sweet, Bocconotti! 1 Sat., July 27, 12:00-2:00 pm, $25 (+ $30 in CASH sampling fee, payable to instructor). #3074
NEW! Mentor’s Mediterranean Steak
415 King Street, Chappaqua
914-861-2386, www.mentorsteakhouse.com
Caccio & Peppe – Cheese Wheel! Owner Mentor Berisha, combines Mediterranean seafood with an American steakhouse. They feature prime beef, dry aged in house for 31 days. Born in Croatia and raised in Peja Republic of Kosovo, they source grass-fed beef from the Piedmont region of Italy as Mentor believes it tastes best. Learn to make a refreshing watermelon salad: cucumber, mint, and grilled feta cheese with a citrus dressing. We will learn about Chitarra (pasta) Caccio & Peppe: simple ingredients prepared in a flaming Parmesan cheese wheel with freshly ground pepper, butter, and EVOO. Enjoy coffee with a demonstration on Mediterranean style pistachio cheesecake. In season, the beautiful French doors are opened for a great al fresco feel. 1 Tues., July 30, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #3075
Maria Restaurant
11 Huguenot Street, New Rochelle
914-636-0006, www.marianewrochelle.com
Italian Asian Fusion Lunch! Discover chef’s take on BBQ pork ribs with a Japanese flare served with cucumber salad. Taste vegetarian wild mushroom ravioli with rosemary cream, Asiago and rocket alongside charred carrots with pistachio and fennel pollen. Optional $20 pairs a wine selection with each course. If you still have room, enjoy a mini version of the famous “dannolo”, a cannoli cream filled donut created at Pop’s, which continues to be a fan favorite! 1 Sat., Aug. 3, 12:00-2:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #3077
AJ’s Burgers
542 North Avenue, New Rochelle
914-235-3009, www.AJsBurgers.com
Outdoors – Slaws of All Nations! Voted Best NY Burger. Explore the flavors of different regions to make more interesting slaws and salads that are inspired by many regions – Italian, Spanish, Indian, German and more. Their bread is made fresh daily and will be the host for our slaw and delicious smoked pulled-pork sliders and burgers. Finish with a summer fruit cobbler with fresh whipped cream. Always a terrific small class, up close and personal, with a top-notch instructor and a repeated Best of Westchester winner! Our class will be held outback in their newly appointed courtyard if the weather cooperates. 1 Tues., Aug. 6, 6:00-8:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #3078
NEW! Coffee Labs Roasters
483 New Rochelle Road, Bronxville
914-840-4106, www.coffeelabs.com
Discover Specialty Coffee 101! Having been in Tarrytown for many years this is the second location for the Loves. Join lead barista Jefferson and professional roaster Doug Wray as they will teach us basic coffee cupping skills; aromatics, slurping, and tasting. Sample nuts, chocolate, and fruit, including berries and citrus, and “cup coffee” to discuss the flavors. In this sensory evaluation class, learn tastes and aromas, explore mouth-feel including sweetness, acidity, flavor, and aftertaste. Small samples of food paired with coffee for profile identification only. Enjoy a take home sample of freshly roasted beans. 1 Wed., Aug. 7, 6:30-8:30 pm, $25 (+ $20 sampling fee in CASH, payable to instructor). #3079
Apiary (#2)
157 Larchmont Avenue, Larchmont
914-834-3572, www.apiarylarchmont.com
Any Night Easy Chicken, 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 making coconut rice and steamed vegetables for our chicken teriyaki bowls. Learn to master a classic dessert, pineapple upside down cake. Longer class due to participation. 1 Tues., Aug. 13, 5:30-8:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #3080
NEW! The Winning Kitchen
Wendy Pregiato’s Eastchester Home
(914) 261-6906, cookingwithwp@gmail.com
Instagram: @The_Winning_Kitchen or Facebook: The Winning Kitchen with Wendy Pregiato
Summer Fruits! Join home chef extraordinaire and Food Network’s Outchef’d winner Wendy Pregiato of The Winning Kitchen for a special cooking demonstration and tasting in her Eastchester kitchen exclusively for the lifelong-learners of WCC. Wendy will be making a summer fruit extravaganza dinner starting with a gorgeous strawberry basil bruschetta. Next, she will show us how to create a spice-rubbed pork tenderloin with pickled peaches over a bacon spinach salad that can be served on a platter for a formal presentation, or in a cast iron skillet for a casual summer meal. Finally, we will learn to make her shortcut “no bake” lemon and blueberry bread pudding that is as delicious as it is quick and easy and is sure to become part of your regular summer recipe repertoire. Wendy’s passion for cooking really took hold when she was living in Tokyo and London and learned to use local ingredients to create different types of cuisine. She created the Eastchester Eats Facebook community and has been featured in Westchester Magazine, as well as being a popular instructor for a number of Westchester organizations. You will be given the address at registration. Feel free to BYOB. 1 Wed., Aug. 14, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #3081
Albano’s
83 Westchester Avenue, Pound Ridge
914-764-4051, www.AlbanoAppliance.com
Summer Grilling – Interactive Special Setting! Resident chef Jehan deNoue manages the company’s continuing education program, including cooking classes, manufacturer demonstrations, as well as personal and in-home instruction. Learn tips for preparing a fabulous meal all the while toasting chef with a specially selected wine. Summer ingredients have us eating lighter so we begin with a refreshing watermelon gazpacho chilled soup adorned with Feta cheese. Discover the proper way to grill hanger steak on the BIG Green Egg adorned with fresh herb chimichurri. Enjoy crisp grilled corn and juicy tomatoes in a salad to experience the best summer veggies. Learn to make a classic lemon tart with homemade pate sable (a short crust pastry dough). 1 Thurs., Aug. 15, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #3082
Sambal Thai & Malay
4 West Main Street, Irvington
914-478-2200, www.sambalny.com
Asian Lunch – Water Views! 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) a favorite weeknight dinner you can make at home (or order in), and 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. 1 Tues., Aug. 20, 5:30-7:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #3083
La Catena Italian Restaurant
871 Saw Mill River Road, Ardsley
914-231-9260, www.LaCatenaArdsley.com
Pasta, Cheese Wheel, Flames! 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 heartwarming classic, Vongole alla Oreganata (whole clams on the half shell baked with bread crumbs, herb, garlic white wine and lemon.) 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 the cheese in a giant hollowed wheel of imported Parmigiano-Reggiano. Learn the technique used to create Chicken Pasqualina (chicken breast, hearts of palm, artichokes, chopped cherry tomatoes, sautéed in white wine sauce served with potatoes and summer veggies.) Enjoy a taste of their creamy house-made mascarpone cheesecake. 1 Wed., Aug. 21, 6:00-8:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #3084
SPECIAL COLLABORATIVE COOKING CLASSES AT ZWILLING COOKING STUDIO
These classes take place at the Zwilling Cooking Studio
270 Marble Avenue, Pleasantville
914-749-3406, cookingstudio@zwillingus.com, www.zwillingcookingstudio.com
Known for German knives and kitchenware, the US Zwilling headquarters and Bernard Janssen, Executive Chef and Culinary Program Manager is excited to host you in their state-of-the-art food education facility. Beer, wine and soft drinks will be available for purchase. Special class treat—shop 20% discount at their onsite retail shop (sale items excluded), and 10% discount on Cooking Studio gift cards! 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 this special in studio class.
Registering for these classes is easy, please follow these steps:
- Call SUNY WCC to register at 914-606-6830, press 1.
- Ask to receive the discount code for the sampling fee that will let you pay for your spot at a special SUNY WCC rate.
- Register or Login to www.ZwillingCookingStudio.com/registration
- Sign up for the class date you registered for with SUNY WCC and use your discount code.
- You will get a confirmation email once paid. Show this confirmation email to attend each class.
Zwilling Cooking Studio: Chop Chop!
During this class, learn the fundamentals of expert knife skills. “What makes a great knife and how do I use it?” An interactive demonstration/discussion on which quality knife to use for every task. Practice skills including: circular rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and using a filet knife, along with information on how to maintain your knives. Bring sealable plastic bags to take your practice- chopped veggies home to make a soup! This is hands-on instruction on proper knife use and the chef’s choice of light fare will be enjoyed. 1 Mon., July 22, 6:00-8:00 pm, $25 registration fee to SUNY WCC and $30 sampling fee, paid in advance to Zwilling Cooking Studio. #3085
Zwilling Cooking Studio: Summertime!
Help Chef to prepare three dishes while using Zwilling Kitchen essential products, from cookware to tools and electronic equipment. Learn how to choose the correct products for specific dishes and the ins and outs of cooking in Staub cast iron cookware, and multi-layered Demeyere stainless steel pans. Discover features and benefits of Zwilling products. Enjoy a delicious meal you will help to prepare starting with perfectly seared scallops with corn cream, crispy chorizo, and a pepper relish. Cook with sous vide (water bath) to create a pork loin with a creamy mustard sauce, peach chutney and sautéed rainbow chard. A “how to” on a seasonal dessert – basil citrus marinated red berry salad with Prosecco sabayon, and an almond cookie crumble. A mini lesson on the proper way to chiffonade basil. Throughout the class, chef will guide you, offering valuable insights and tips to enhance your culinary skills. This is a hands-on class in which you help to prepare the 3-course meal, enjoyed sit down style in the dining area. 1 Mon., Aug. 19, 5:30-8:30 pm, $25 registration fee to SUNY WCC and $30 sampling fee, paid in advance to Zwilling Cooking Studio. #3086