A Taste of Westchester
To register please call 914-606-6830 and press option 1
Join us at several of Westchester’s most exciting restaurants for a culinary adventure that will tantalize your taste buds. Each chef will offer a private cooking demonstration, followed by a sample tasting of the prepared items. Fees include non-alcoholic beverages. New menu items are explored each semester. Menu substitutions may occur when necessary. Demonstrations will begin at the times designated. Sampling fees are payable in CASH only. Call restaurants or visit their websites for directions.
No refunds are given for these classes but call 914-606-6830 press 1 if you cannot attend so the restaurant can be informed.
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.
CE-REST 2000 is the catalog number for all Taste of Westchester classes.
Must be 21 years of age to attend.
April
The Winery at St. George
1 Wed., Apr. 1, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15539
1715 E. Main Street, Mohegan Lake914-455-4272, http://www.thewineryatstgeorge.com
Italia here we come! Listed on the National Register of Historic Places, The Winery is housed in a 107-year old stone church and is one of the most sought-after, unique venues in the tristate area. Tonight, learn about the wines of Italy and food of that culture. Join us for a unique tasting experience with owners Tom DeChiaro and wine enthusiast John and executive chef Cisco guiding our palates through a four-course Italian food pairing. Chef will create unique Italian cuisine from the region in his seasonally inspired plates such as stuffed arancini and enjoy a surprise dessert as we explore Chianti, Barolo, and Biancazita wines.
Clock Tower Grill
1 Tues., Apr. 14, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15544
512 Clock Tower Drive, Brewster845-582-0574, https://www.clocktowergrill.com
Nashville is HOT! Proud owner of a farm supporting the restaurants growing needs, our talented chef Rich Parente will teach us to explore food in a fun and different way. Sample local beer while discovering the technique to make pickles and creamy ranch dressing for our famous sandwiches done right. Learn why everyone is crazy for Nashville hot chicken with a spicy lesson on crispy fried chicken with hot sauce on thick white bread. An education on hand pies” with seasonal fruits and whipped cream for a tasty Southern classic.
Mediterraneo
1 Wed., Apr. 15, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15545
189 Main Street, White Plains914-448-8800, http://www.zhospitalitygroup.com/mediterraneowhiteplains
Mediterranean fare! Owner of the well-established ZHospitalityGroup, executive chef Albert DeAngelis oversees all eight of his wonderful properties in the NY Metro area and joins us to create springtime pizzas and small bites. Known for fabulous food and creative cocktails, the GM Joseph Hamboussi is also a master mixologist and explains how to create a refreshing cocktail the Sangria de Madrid” with white apricot and strawberry, brandy wine, and citrus juices. Executive sous chef Matthew McNerney demonstrates how to prepare goat cheese blintz, baby beet salad with seasonal pickled ramps. Learn the mystery behind soft shell crabs with asparagus and blue crab risotto. Explore a seasonal favorite, rhubarb and strawberry cobbler.
Sign of the Whale
1 Thurs., Apr. 16, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15546
6 Harbor Point Road, Stamford, CT203-883-8282, https://www.signofthewhalect.com
Interactive fun night! An American gastro pub with a vibrant nightlife located in beautiful Harbor Point has some of the best water views around. Their famous whale burger” was voted Best Burger in Stamford. Event manager Gabby will create an interactive evening beginning with a mixology session on how to make a classic Cosmopolitan from the Best Bartender Contest winner, Erik the bowtie bartender.” Executive chef Walter Estrada will have us make our own empanadas to bake at home and a few to taste there. Then an instruction on a perfectly seared, mini version of their grass-fed hanger steak served with crispy potatoes, crème fraiche, shishito peppers, crispy sopressata with refreshing chimichurri sauce. Each attendee will customize their own seasonal fruit galette served with vanilla gelato.
Brothers Fish & Chips
1 Mon., Apr. 20, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15547
172 North Highland Avenue, Ossining914-488-5141, http://www.brothersfishandchips.com
Eat fish. Live longer! This family of chefs have realized their dream by owning a seafood restaurant next door to their takeout spot. Known for his beautiful plates and creativity, chef owner Elmer Oliveros will start our demonstration with shrimp ceviche and show us how to sear seasonal wild fish over smashed potatoes and spring vegetables from the local farm. As a special treat, a tutorial on his moms creamy rice pudding. A lovely surprise awaits from this talented chef!
DeCicco & Sons
1 Tues., Apr. 21, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15548
17 Maple Avenue, Armonk(Demo Kitchen-2nd floor)
914-499-1100, https://www.deciccoandsons.com
Beautiful demo kitchen! Family operated specialty grocery store offering an upstairs bar serving local beers, a Bocce court and a demo kitchen. Chef Frank Carlucci teaches the techniques used from their catering specialties with printed recipes. You will be amazed how easy it is to host a perfect luncheon beginning with a berry basil spritzer, then a strawberry balsamic caprese salad on crostini and spring herbed deviled eggs. Learn an easy dish of spinach orzo salad with seared shrimp. Brendon OBrien, their in-house craft beer manager guides us in pairing three different beers with our courses. Make cannoli from their delicious bakery.
Pound Ridge Organics Teaching Kitchen
1 Wed., Apr. 22, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15549
22 Westchester Avenue, Pound Ridge914-764-3006, https://www.poundridgeorganics.com
Donna Simons offers cooking and eco-focused classes, hosts farm-to-table meals, corporate retreats and community gatherings. Her rustic, charming market is stocked with products produced on her bucolic farm as well as sourced from over fifty small farms, fisheries, bakeries and artisan producers. Learn all about eggs from this expert poultry farmer and chef. Begin with a fascinating introduction about both chickens and eggs, including a primer on deciphering labels, how to store eggs and how to determine freshness. Meet the chickens and gather eggs for the class directly from the hen house. Create various delicious dishes using just the yolk, just the white, and then the entire egg. Discuss creative ideas for how to utilize the eggshell in this zero waste kitchen. Delicious organic tastings will be served.
Mima Vinoteca Italian Kitchen & Wine Bar
1 Thurs., Apr. 23, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $12). #15550
63 Main Street, Irvington914-591-1300, http://www.mimarestaurant.com
Just Like Grandma! Join Mimas owner, chef Dominick Russo, for a how to” on apricot, mint crostini with house-made ricotta and honey drizzle (Prosecco). Watch him create shaved zucchini, fennel salad with roasted pine nuts, Grana Padano with a honey-shallot vinaigrette (Sauvignon Bianco). Learn the chefs rendition of ricotta gnocchi with prosciutto di Parma, asparagus, spring mushrooms tossed with Parmigiano and herbed butter (Montepulciano de Abruzzo). For dessert, an easy preparation of Prosecco soaked strawberries with mint, vanilla-elderflower whipped cream and crushed pistachio nuts (Moscato de Asti). (Optional $12 wine pairing with each course.) The restaurant is a tribute to our Mimas-grandmothers!
Coals Pizza
1 Sat., Apr. 25, 12:00 noon-2:00 pm, $20 (+ $20 sampling fee in CASH, payable to instructor). #15551
131 Parkway Road, Bronxville914-337-1901, http://www.coalspizza.com
Fun weekend lunch! This pizza parlor surprised them all by placing number one at the Burger and Beer Blast competing with the best burger spots in Westchester. They are best known for their thin crust specialty pizza with hand-stretched dough grilled over an open flame to produce a crust that is crisp yet tender. Come sample some with fun names like the Dean Martin and the Heaven Scent garlic pizza. Owner Billy Etzel will enlighten our class with a demonstration on soup with springtime farm finds. He will show us how to create a fruit soup both refreshing and light paired with a craft beer brewed locally.
The Taco Project
1 Tues., Apr. 28, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15552
1086 N Broadway, Yonkers914-375-4000, http://www.thetacoprojectny.com
Taco Tuesday! Co-owners Nick Mesce and Sebastian Aliberti hit on something great when they opened a small taco shop in Tarrytown. Now in Yonkers and Bronxville, their Mexican street cart style” tacos are served in the Mayan way on corn versus flour tortillas. Begin with a lesson on guacamole and salsa with freshly fried white corn tortillas. Chef Alfonzo and Nick will teach us to make their special tacos including their chicken and classic ground beef. For dessert, discover the trick to making churros.
Unwined Winebar & Kitchen
1 Wed., Apr. 29, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15553
(partnering with Second Mouse Cheese Shop of Pleasantville)Somers Commons Shopping Center, 80 Route 6, Baldwin Place (Somers)
914-519-6190, https://www.unwinednewyork.com
357 Manville Road, Pleasantville, 914-579-2909, https://www.secondmousecheese.com/
Say Cheese! Joe Romano, chef at Unwined and Ivy Ronquillo, cheese shop owner and expert on topic, will collaborate to create a dining experience focused on homemade pasta skills and cheese playing a starring role. Join us for a three-course menu paired with wine and spirits. Learn how to create a beautiful cheese board with selections of cheese and chefs creative salad. Then chef teaches us how to make fresh pasta with specifically selected cheeses. Both will collaborate to design a cheese based dessert demo. Class takes place in Somers at Unwined Winebar.
Roc N Ramen
1 Thurs., Apr. 30, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15622
19 Anderson Street, New Rochelle914-365-2267, https://www.rocnramen.com
Oodles of noodles! Owner Wayne Carrington has developed his own recipes and incorporated healthy broths and savory elements, for a complete meal in a bowl. Enjoy a talk on steamed buns and try crispy chicken. Discover rice bowls and try chashu-don (braised pork belly and fried egg over jasmine rice). Learn how ramen is made using slow cooked healthy bone stock and sample ramen with spicy bone yard bbq rib tips with various toppings including edible flowers, fried onions, nori seaweed, and tonkatsu. Finish with mocchi ice cream. Watch Wayne make adult” ice cream using his famous rocket punch” made from nine different types of alcohol! Japanese beer available and a discussion on how the restaurant concept was developed. Come slurp with us!
May
L'inizio
1 Tues., May 5, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15623
698 Saw Mill River Road, Ardsley914-693-5400, https://www.liniziony.com
Cinco de Mayo-modern Italian! Voted as one of the best Italian restaurants, owners Scott and Heather Fratangelo are unstoppable. A bar serving craft cocktails and full menu are the place to be any night of the week. Scott and staff send out the most beautiful plates as all ingredients are locally sourced with frequent menu changes. Begin the evening with a lesson on an asparagus, shaved egg salad with a green goddess dressing. Fresh pastas and risottos are the specialty of the house so we will learn to make a spring onion fettuccini with shrimp and Calabrian chiles. Heather will share with us her recipe for semolina cake with macerated strawberries in chili lime syrup for Latin World day.
Peter Pratt's Inn
1 Thurs., May 7, 6:00-8:00 pm, $20 (+ $30 sampling fee in CASH, payable to instructor). #15625
673 Croton Heights Road, Yorktown Heights914-962-4090, https://www.prattsinn.com
Springtime fun! Built in 1780, this colonial homestead has been a local inn dating back to 1926. A special place to dine, come enjoy fabulous creations from master chef and owner Jonathan Pratt. He will delight us with stories of the Inns history and culinary past and treat us to a wine pairing specially selected for the evening. We will toast our chef and dine on samples of mini veal noisettes (tenderloin) with local morels and a lesson on wild ramp risotto. Join chef in learning how to make sweet scones with a rhubarb compote. This restauranteur is a fabulous educator and it is always a popular class so grab a friend and reserve your spot early!
Zwilling J.A. Henckels Cooking Studio
1 Mon., May 11, 5:30-7:30 pm, $20 (+ $20 sampling fee in CASH, payable to instructor). #15626
270 Marble Avenue, Pleasantville914-749-3406, https://www.zwillingcookingstudio.com
Hands-on Knife Skills! Bernard Janssen, executive chef, will introduce us to the fundamentals of good knife skills, including what makes a great knife and how to use it for specific tasks. Practice skills including the circular/rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and fish filet knife, along with cleaning and maintaining knives. Not a full meal, but light fare and beverages are served. As a special class treat, get a substantial discount on all Zwilling products-check website. Chop-chop!
Climbing Wolf Craft Beer
1 Tues., May 12, 7:30-9:30 pm, $20 (+ $20 sampling fee in CASH, payable to instructor). #15627
Bar & Bottle Shop(partnering with Coffee Labs Roasters of Tarrytown)
78 Main Street, Dobbs Ferry, 914-332-1479, https://www.climbingwolf.beer
Craft Beer 101! Two great products joining as one, Michael and Alicia Love of Coffee Labs fame are driven by a passion for the environment, sustainability, and ethically sourced quality coffee. They have partnered with Climbing Wolf beer and opened a shop in Dobbs Ferry. Learn about coffee beers” from JB Gomez along with a discussion and tasting of several craft beer. Sample some cheeses to discuss the flavors paired with beer. Learn tastes and aromas, explore mouth-feel including sweetness, acidity, flavor, and aftertaste. Enjoy a sample of freshly roasted beans from Coffee Labs to take home. This class takes place in the Dobbs Ferry location.
Sloppie Joe's Gourmet Grub
1 Wed., May 13, 5:30-7:30 pm, $20 (+ $20 sampling fee in CASH, payable to instructor). #15628
RAIN DATE: 1 Thurs., May 14, 5:30-7:30 pm
914-573-6469, https://www.sloppiejoes.com
Lets get sloppy! Meet Joe Defeis, owner and concept developer, who has elevated the classic sloppy joe to a whole new level by utilizing premium ingredients and flavor fusions that make each SJ sandie an artisan creation. Discover the story behind his food trucks and brick and mortar location along with the delicious food he has brought to Westchester. Joe teaches us about the 100% Angus beef used with some quick tips to recreate the flavorful sauce. Taste a few incarnations of the original sloppy joe including his bestselling Slop-a-cado Joe” as well as his signature SJR, the Spicy Slop, Drop and Roll, and their new signature sandwich the Hawaiian along with a few cool alternatives for non-beef eaters. Get a lesson on the best way to hand cut potatoes to ensure quality french fries. Dessert will have us discover why his milk shakes are to die for! Class is held in the outdoor space, so dress accordingly.
The 808 Bistro
1 Sat., May 16, 12:00 noon-2:00 pm, $20 (+ $25 in CASH sampling fee, payable to instructor). #15629
808 Scarsdale Avenue, Scarsdale914-722-0808, http://www.the808bistro.com
Citrus inspired lunch! Chef owner Salvatore Cucullo, Jr. has spent his entire life in the restaurant world. Training at the CIA with a family background in Italian cuisine make for the perfect recipe. The constantly changing menu features homemade offerings with a loving homage to Nanas recipes with a twist. Help our chef to form our breadless jumbo lump Maryland crab cakes. Discover the secret to their most popular dish on the bistro menu: lemon grilled shrimp with Tuscan bean salad over wilted warm baby spinach. Dessert will be a decadent citrus crème brûlée.
Taverna Meraki
1 Mon., May 18, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15630
456 Main Street, Armonk
http://www.Merakitaverna-armonk.com ,
IG@meraki-taverna-armonk
Opa! Classic Greek! In Greece, meraki” is described as what happens when you leave a piece of your creativity in your work or when you love doing something so much that your soul is in it, such as proprietor and chef Michalakis Sarris. Our lesson will include pita with lemon marinated olives, and melitzanosalata (roasted eggplant dip) along with a tutorial on the perfect Greek salad. A quick lesson on the best tzatziki sauce for our souvlaki of marinated, grilled chicken. Learn the secret to ellinikes patates tiganites (Greek style fries with oregano, cheese and lemon). Our tasty dessert will be a surprise from our talented chef along with an icy frappe.
Wood & Fire Neapolitan Style Pizza
1 Tues., May 19, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15631
59 Marble Avenue, Pleasantville
914-747-2611, https://www.woodandfirepizza.com
La Familigia shows us how! This unique family-owned restaurant offers traditional Neapolitan cuisine with a contemporary twist. The founders joined together with diverse backgrounds to create a cohesive menu and lovely atmosphere. Chef Lidia, born in Sicily and raised in Naples, combines her beloved family recipes with the recipes of modern-day Italian chef, Pasquale Abbatiello, to strike the perfect balance. Our chef will teach us to make the house favorite bocconcini fritti (crisp fried mini mozzarella with tomato sauce). Up next, the makings of their mussels in a white wine, cream, and mostarda with toasted bread for dipping and a traditional spaghetti carbonara. Discover the secret to making braised short ribs over mashed potatoes with sautéed spinach. Our dolci demo is made-to-order zeppole served with Frangelico crema and a Nutella pizza with strawberries so arrive hungry!
Pound Ridge Organics Teaching Kitchen
1 Wed., May 20, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15632
22 Westchester Avenue, Pound Ridge
914-764-3006, https://www.poundridgeorganics.com
Curdles and culture! Donna Simons offers cooking and eco-focused classes, hosts farm-to-table meals, corporate retreats and community gatherings. Her rustic charming market is stocked with products produced on her bucolic farm as well as sourced from over fifty small farms, fisheries, bakeries and artisan producers. Learn to make homemade farmer cheese and homemade cultured yogurt from scratch without the need for fancy gadgets and equipment. We will use the cheese and yogurt along with other organic ingredients from the farm to create delicious treats that we will enjoy together throughout of the class.
Happiness is Catering Back Country Market and Cafe
1 Thurs., May 21, 6:30-8:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15633
1067 North Street, Greenwich, CT, 203-861-4020, Happinessiscatering.com
The Study Fine Wines & Spirits (class begins here)
1071 North Street, Greenwich, CT, 203-340-9410, https://www.thestudyfinewines.com
Easy as apple pie! Owner Christine Salazar began her journey with Blue Ribbon apple pies and the joy that fresh baked brownies could bring to friends. This catering company has been putting together events for over 20 years. Tonight, we begin next door to the café at a library-like intimate shop aptly named The Study” specializing in local and global small production wine, craft breweries, and artisanal spirits. Owner Katie will talk about apple wines and show us a signature drink. We will move to HCBCM Café to learn a few tricks from Christine about her award winning pies. Enjoy Cava while munching on a delicious appetizer and farm fresh cheddar cheese from the market. Make your own apple pie to bring home to enjoy.
February
Southern Table Kitchen & Bar
Sec A: 1 Mon., Feb. 24, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15518
Sec B: 1 Wed., Feb. 26, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15519
39 Marble Ave, Pleasantville
914-618-3355, https://www.southern-table.com
Southern hospitality! Owner Michael Ferrara has added another hot spot to Pleasantville. This family-owned restaurant boasts an open kitchen serving up southern fare and hospitality. Chef Pasquale Abbatiello will show us the makings of their now famous ribs and the ingredients that make the marinade super delicious. Try their deviled eggs, learn the secret to his buttermilk fried chicken, and green tomatoes with ranch. Learn why their mac ‘n cheese is decadent - made with a creamy four cheese Mornay sauce and topped with pickled jalapeño, bacon, toasted crumbs, and scallions. See why their sundae is tops-a vanilla and chocolate ice cream shake with berries and crumbles as a sweet ending to this most hospitable evening! Choose one of two dates.
EATARRY
1 Tues., Feb. 25, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15520
25 Main Street, Tarrytown914-909-5912, http://www.eatarry.com
Tea for two! Owner Henry Cabral has expanded his American gastro-pub by offering lighter fare for breakfast, lunch, and afternoon tea. Here he offers a variety of seasonal items and has continued to serve locally renowned Silver Tips teas. Located near the Tarrytown Music Hall, come learn about tea, including chai, along with some delicious savories. Learn to craft egg salad tea” sandwiches with smoked lapsang souchong tea and a savory grain bowl with oats and spinach crowned with a poached egg. Cabral, a former pastry chef, creates some of the most delicious desserts in town. Tonight, we will help him to make chocolate truffles to enjoy with a cup of tea. Grab a friend to become a tea expert in no time!
The Horse and Hound Inn
1 Thurs., Feb. 27, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15521
94 Spring Street, South Salem914-763-3108, http://www.thehorseandhoundinn.com
Spooky Historic Inn! During the twenty years the Vales have owned the Inn, they have reported sighting of spirits, including during our classes! Our host, Sue, will start our night with an amuse bouche of firecracker shrimp wrapped in bacon along with a glass of a wine chosen to pair with our meal. Our lesson in the dining room will begin with a vegetable goat cheese napoleon, with a balsamic reduction. Enjoy an education on composing an entrée of roasted salmon with shaved fennel and red onion in a citrus beurre blanc. A quick lesson on roasted strawberries and panna cotta will send us off on a sweet note. This is a terrific demonstration and always a favorite! Come help keep the spirits at bay!
March
Zwilling J.A. Henckels Cooking Studio
1 Mon., Mar. 2, 5:30-9:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15522
270 Marble Avenue, Pleasantville914-749-3406, https://www.zwillingcookingstudio.com
Tapas moderna and hands-on cooking! Executive chef Bernard Janssen shows us how to use Zwilling products while we learn to prepare a sit down meal. An extensive interactive lesson includes how make tapas (small plates). We will learn cooking techniques and several knife skills. Tapas preparation includes sautéed mushrooms in a sherry reduction with lemon bread crumbs; cauliflower pintos with pickled raisins and a spicy bell pepper mayo; kale salad with toasted almonds in an apple vinaigrette; sausage and white bean cream with a drizzle of garlic parsley oil; lamb meatballs with cucumber yogurt; eggplant fritatta pintos and manchego cheese; sautéed shrimp with fingerling potatoes and chorizo oil and a potato, cheese, and ham croquette with pickled onions. Enjoy a surprise sweet. As a special class treat, get a substantial discount on all Zwilling products (check website). Longer class due to interactive cooking! Limited space.
Zwilling J.A. Henckels Cooking Studio
1 Tues., Mar. 3, 5:30-9:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15522
270 Marble Avenue, Pleasantville914-749-3406, https://www.zwillingcookingstudio.com
Tapas moderna and hands-on cooking! Executive chef Bernard Janssen shows us how to use Zwilling products while we learn to prepare a sit down meal. An extensive interactive lesson includes how make tapas (small plates). We will learn cooking techniques and several knife skills. Tapas preparation includes sautéed mushrooms in a sherry reduction with lemon bread crumbs; cauliflower pintos with pickled raisins and a spicy bell pepper mayo; kale salad with toasted almonds in an apple vinaigrette; sausage and white bean cream with a drizzle of garlic parsley oil; lamb meatballs with cucumber yogurt; eggplant fritatta pintos and manchego cheese; sautéed shrimp with fingerling potatoes and chorizo oil and a potato, cheese, and ham croquette with pickled onions. Enjoy a surprise sweet. As a special class treat, get a substantial discount on all Zwilling products (check website). Longer class due to interactive cooking! Limited space.
La Catena Italian Restaurant
1 Wed., Mar. 4, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15523
871 Saw Mill River Road, Ardsley914-231-9260, https://www.LaCatenaArdsley.com
Flames! Owner chef Emilio recreates some favorite Italian dishes starting with the classic clams casino. Have your cameras ready for the flaming tableside show of fresh pappardelle pasta with mushrooms, ignited cognac in a giant hollowed wheel of parmigiano-reggiano followed by a lesson on pork braciola rolled with pignoli, panko, and pancetta and pollo alla scarpariello (chicken, sausage, and mushrooms) served with crisp potatoes and veggies. Enjoy our chefs famous cheesecake with coffee. Attendees love the show as this chef is on fire!
AJ's
1 Tues., Mar. 10, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15524
542 North Avenue, New Rochelle914-235-3009, https://www.AJsBurgers.com
Sauce or gravy? Up close demo! Chef Alan Cohen will delight with his knowledge of simple food made from great ingredients. Voted Best NY Burger, AJs serves up creative and delicious food. Tonight, we will compare marinara to Sunday sauce” (aka gravy) in a red sauce feast featuring chicken parm, meatballs, sausage and eggplant. A terrific how to” on a classic zabaione with yolks and sweet wine. Enjoy tastes of Giffords world famous ice cream in many flavors. Always full of surprises, he shares tastes of whatever special he is making that day.
Sambal Thai & Malay
1 Wed., Mar. 11, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15525
4 West Main Street, Irvington914-478-2200, http://www.sambalny.com
Asian cuisine 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 Rikhi Pandeya will share their expertise to acquaint us with the balanced flavors of sweet, salty, sour, and bitter. Enjoy a sample of Thai iced tea. Then a tutorial on a few special dishes starting with tom kha soup with coconut milk, lemongrass, and chicken to take the chill off. Chef will have us hand craft our own chicken and pork dumplings to steam. Learn the secret to their delicious drunk man noodles and vegan crispy cauliflower Manchurian with a tangy sweet and sour sauce. Then a lesson on pineapple fried rice. Chef Arora was on the Food Networks Beat Bobby Flay in Field of Greens” season 16/13.
The Dessertist
1 Thurs., Mar. 12, 6:30-8:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15526
50 Maple Street, Croton-on-Hudson914-862-4016 https://www.thedessertist.com/
One of Food Networks featured chefs, Samantha Benjamin hosts a hands-on cookie decorating lesson in her redesigned studio. Learn the basics of decorating holiday cookies and create a dressing” for these delicious cookies with a variety of decorations. You will be able to repeat these techniques at home. Sample some tasty treats and BYOB if you choose! Each attendee will go home with their beautiful and sweet creations.
Risotto Restaurant
1 Mon., Mar. 16, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $10). #15527
788 Commerce Street, Thornwood914-769-6000, https://www.risotto-restaurant.com
Rice is nice! A traditional Northern Italian dish, risotto is made by slowly simmering arborio rice and adding liquid at intervals to achieve a creamy texture. Owner Kevin Oliveros take us on an informative tour exploring the preparation of the restaurants namesake. Begin with a demonstration on making fresh mozzarella. Perfectly prepare risotto verde primavera tableside as chef flambés in a giant wheel of Pecorino Romano cheese. An optional wine pairing with each course is available. An end of meal treat is a lesson on panna cotta with a surprising twist. Come try this terrific restaurant!
Tarry Tavern
1 Tues., Mar. 17, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15528
27 Main Street, Tarrytown914-631-7227, https://www.tarrytavern.com
Hand Crafted Pasta Demo! Owner Henry Cabrals American gastro-pub offers creative, locally sourced dishes and seasonal menus inspired by what farmers and fishermen are growing, raising, and catching. Near the Tarrytown Music Hall, many visit before or after a show for a splendid meal. Learn to make hand crafted ricotta cavatelli with spring asparagus, peas and brown butter sauce, and how to stuff chicken breast with morel mushrooms and leeks. Cabral makes us some of the most delicious desserts and you will taste his strawberry rhubarb crumb pie.
GoSu Meats & Noodles
1 Wed., Mar. 18, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15529
50 South Buckhout Street (Astor Street), Irvington914-479-5898, http://www.eatgosu.com
Hands-on Korean cuisine! Owner Tony Kim will teach us to make tasty Korean dishes and tell a story or two along the way. Help him create kimbop, a Korean style Maki roll with bulgogi. Learn the how to prepare blanched bok choy with spicy miso paste. Discover the secret to a must try” dessert, the Korean sweet potato with sweet black sesame glaze.
La Bocca Ristorante
1 Thurs., Mar. 19, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15530
8 Church Street, White Plains914-948-3281, https://www.laboccaristorante.com
Come make your own pasta under chef Antonietta Acetos direction. This cozy restaurant features a premium selection of Italian cuisine embodying a distinct style and heavenly flavor of real Italian dishes. There is nothing as delicious as fresh pasta and crafting it yourself is much easier than you might think. Renew your passion for heavenly pasta by learning how to create the perfect dough and flavorful fillings, which you will then transform into stuffed fagottini (little bundles). Our hosts treat us to a mini wine education by pairing our meal with an amazing wine from Italy!
Chutney Masala Indian Bistro
1 Sat., Mar. 21, 11:30 am-1:30 pm, $20 (+ $25 in CASH sampling fee, payable to instructor). #15531
76 Main Street, Irvington914-591-5500, http://www.chutneymasala.com
Lunch open kitchen demo! Owner chef Navjot Arora shares his vast food knowledge from his native home in Jalandhar, Punjab. Chef Arora was on the Food Networks Beat Bobby Flay. Enjoy an education on Indian spices used to create the complex flavors that comprise each dish. Make your own potato samosa filled with delicious spiced vegetables and fried crisp. Our wonderful educator will teach us special techniques to make paapdi chaat with tangy chutneys, vegan baigan mirchi ka saalan (sweet and sour eggplant) and spicy prawn balchao with malt vinegar, curry leaves and mustard seeds. Enjoy a hot demo on nan bread baked fresh in the tandoor and brushed with ghee.
Locali
1 Tues., Mar. 24, 5:30-7:30 pm, $20 (+ $25 in CASH sampling fee, payable to instructor). #15532
2 Kirby Plaza Mount Kisco914-242-0100, https://www.localipizzabar.com/mount-kisco-ny
One of the hottest bars in the area, serving amazing food from award winning owner and executive chef Mogan Anthony along with owner Joe Bueti who create an all-around fabulous experience each time you visit. Tonight, chef de cuisine Mike Montanari will teach us to prepare Persian cucumber fennel salad with a citrus gremolata and how to pickle shallots. Learn to perfectly pan sear spring steelhead fish with lemon asparagus cream sauce, warm fingerling salad and dijonaise. Try the sweet treat of warm olive oil cake with sun dried orange peel, lemon zest, and passion fruit sorbet. Talk, taste and toast with us!
Saltaire Oyster Bar
1 Wed., Mar. 25, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15533
55 Abendroth Avenue, Port Chester914-939-2425, https://www.saltaireoysterbar.com
Aww, shucks! Housed in a century old historic grain warehouse nestled along the banks of the Byram River, they offer the widest selection of pristine oysters in the tristate area sourced daily from the Fulton Fish Market. Owners Beth and Les Barnes will treat us to a hands-on lesson on shucking oysters and a variety of dressings: red wine mignonette, house cocktail, horseradish aioli, and a creative strawberry cucumber relish. Try some tidbits off their Wine & Brine” happy hour menu and share secrets to their fresh fish tacos. Create a key lime tart and the bartender teaches us to make a mini seasonal cocktail to pair with our oysters.
ISO Japanese
1 Sat., Mar. 28, 12:00 noon-2:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15535
1086 N. Broadway #115, Yonkers914-963-0777, https://www.isoyonkers.com
Hands on/weekend lunch! In a beautifully renovated building on Executive Boulevard, learn to make Japanese rolls from an expert in this interactive class. Begin with the classic California roll then try your hand at a Yonkers roll with ahi tuna, and avocado inside, topped with spicy crunchy salmon with spicy miso sauce. Learn the secret to their spicy tuna gyoza (homemade dumplings filled with spicy tuna and cream cheese) deep-fried and served with guacamole and a sweet chili sauce. Known for their outrageous cocktails, learn the technique and taste a sample of their famous ISO passion which includes light and gold rums, triple sec, lime, pineapple juice and passion fruit jam, topped with more rum! Enjoy miso soup, salad with homemade ginger dressing, and a variety of appetizers from their kitchen. A class not to miss!
DonJito Fusion Kitchen
1 Mon., Mar. 30, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15537
122 Mamaroneck Avenue, Mamaroneck914-902-5486, https://www.DonJito.com
Hot spot-Latin fusion! Chef owner Jackfry Rosado has hit on a winning combination in his Latin kitchen where they celebrate a Nuevo Latino menu with Spanish, Mexican and South American traditions. Join him as he shows us some of the specialties of the house. Gain tips on how to make tropical mojo sauce for their delicious chicken wings. Learn about Venezuelan arepas made in house with charred steak, as well as mofongo made of sweet potatoes and green plantains then adorned with grilled shrimp. Our dessert tutorial will be house-made tres leche cake.
Sonora
1 Tues., Mar. 31, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor, optional $20 cookbook). #15538
179 Rectory Street, Port Chester914-933-0200, https://www.sonorarestaurant.net
Signed cookbook! Owner and award-winning executive chef Rafael Palomino, born in Colombia and raised in Queens, is a Westchester resident who loves to support his community. Though he travels 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, sample tastes of his creations set in the restaurant's warm Latin setting, now in its 20th year. Begin with goat cheese croquettes and the proper way to create the BEST paella. Our evening will conclude with the directions to make delicious tres leche cake for dessert. Chef Rafael will have signed copies of his cookbook "Latin Grill", available for an additional $20.
April
The Winery at St. George
1 Wed., Apr. 1, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15539
1715 E. Main Street, Mohegan Lake914-455-4272, http://www.thewineryatstgeorge.com
Italia here we come! Listed on the National Register of Historic Places, The Winery is housed in a 107-year old stone church and is one of the most sought-after, unique venues in the tristate area. Tonight, learn about the wines of Italy and food of that culture. Join us for a unique tasting experience with owners Tom DeChiaro and wine enthusiast John and executive chef Cisco guiding our palates through a four-course Italian food pairing. Chef will create unique Italian cuisine from the region in his seasonally inspired plates such as stuffed arancini and enjoy a surprise dessert as we explore Chianti, Barolo, and Biancazita wines.
Edible Arrangements
1 Thurs., Apr. 2, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15540
26 Mill Road, Eastchester914-202-9123, https://www.ediblearrangements.com/stores/
Hands-on fruit! Fresh fruit bouquets make any occasion special. Marco Ascolillo, culinary instructor and a graduate of Johnson & Wales University has been the owner of Edible Arrangements of Eastchester since 2006. Taste an Edible® donut (a colorfully glazed donut-shaped slice of crisp Granny Smith apple hand-dipped in chocolate and decorated chocolate glaze and sprinkles). Everyone will make and go home with an arrangement. BYOB if you wish!
The Westchester Barista
1 Sat., Apr. 4, 10:30 am-12:00 noon, $20 (+ $20 sampling fee in CASH, payable to instructor). #15541
#KevinLeche*Held at Brothers Fish & Chips, 172 North Highland Avenue, Ossining
914-488-5141, brothersfishandchips.com, IG @Westchester_Barista
Be Your Own Breakfast Barista! Kevin Oliveros, owner of Risotto in Thornwood, will show us the ins and outs of the perfect 3-minute pour over coffee that will change your world. A talented instructor, he will teach us how to create popular milk art on lattes. An exciting discussion and hands-on class about coffee. Chef Elmer Oliveros, owner and brother, will share the secret for his now famous avocado toast with poached egg along with delicious muffins to enjoy with our coffee. Come join us for this unique class!
Plum Plums
1 Wed., April 6, 6:00-8:00 pm, $20 (+ $20 sampling fee in CASH, payable to instructor). #15624
72 Westchester Avenue, Pound Ridge914-764-1525, https://www.plumplumscheese.com
Glorious cheese! Join us for An Exploration of French Cheeses” from Gayle Martin and Michael Riahi who met in the wine business and cultivated the cheese store to complement their wines. Specializing in hand crafted cheese from around the world, their shop also melts the best-grilled cheese sandwiches in Westchester. Enjoy a talk about the art of cheese making such as and cheese affinage (the process of aging) and cheeses from different French regions. Sample a selection of cheeses accompanied by delicious condiments and wine. Life is great, cheese makes it better!
Zwilling J.A. Henckels Cooking Studio
1 Tues., Apr. 7, 5:30-9:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15542
270 Marble Avenue, Pleasantville914-749-3406, https://www.zwillingcookingstudio.com
Hands-on cooking with MUTTI Tomatoes! In this state-of-the-art test kitchen, executive chef Bernard Janssen educates us on Zwilling products while preparing a meal utilizing new knife skills and cooking techniques. Learn to use MUTTI brand products to create tomato pulp and smoked salmon macaroons; beef tartare with cherry tomato and coriander vinaigrette, along with the art of making parmesan crisps. An interactive lesson on how to make Sicilian saffron cavatelli with sausage, adorned with a tomato vegetable sauce. Experience how to make tomato sorbet and a tomato tartan. As a special class treat, get a substantial discount on all Zwilling products-check website. Longer class due to interactive cooking, wear your comfortable shoes! Limited space.
Tredici North
1 Wed., Apr. 8, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15543
578 Anderson Hill Road, Purchase914-997-4113, https://www.tredicinorth.com
Italian cooking is in Giuseppe Fanellis blood as his family hails from Puglia where they produce olive oil in their own grove. This chef has worked at several of NYCs most renowned Italian restaurants, from Felidias to Raos. Now at two locations, he brings elevated Italian fare to the suburbs. Featured on numerous television shows, including Man Finds Food,” “Kitchen Casino,” and as the champion on The Food Networks culinary competition Chopped”, he demonstrates some of his special dishes, starting with an asparagus vinaigrette salad. Learn to properly prepare the catch of the day, Orata, and a pickled spring medley and a springtime vegetable ravioli with a creamy burrata. We end with a sweet treat of strawberries and gelato.
Clock Tower Grill
1 Tues., Apr. 14, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15544
512 Clock Tower Drive, Brewster845-582-0574, https://www.clocktowergrill.com
Nashville is HOT! Proud owner of a farm supporting the restaurants growing needs, our talented chef Rich Parente will teach us to explore food in a fun and different way. Sample local beer while discovering the technique to make pickles and creamy ranch dressing for our famous sandwiches done right. Learn why everyone is crazy for Nashville hot chicken with a spicy lesson on crispy fried chicken with hot sauce on thick white bread. An education on hand pies” with seasonal fruits and whipped cream for a tasty Southern classic.
Mediterraneo
1 Wed., Apr. 15, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15545
189 Main Street, White Plains914-448-8800, http://www.zhospitalitygroup.com/mediterraneowhiteplains
Mediterranean fare! Owner of the well-established ZHospitalityGroup, executive chef Albert DeAngelis oversees all eight of his wonderful properties in the NY Metro area and joins us to create springtime pizzas and small bites. Known for fabulous food and creative cocktails, the GM Joseph Hamboussi is also a master mixologist and explains how to create a refreshing cocktail the Sangria de Madrid” with white apricot and strawberry, brandy wine, and citrus juices. Executive sous chef Matthew McNerney demonstrates how to prepare goat cheese blintz, baby beet salad with seasonal pickled ramps. Learn the mystery behind soft shell crabs with asparagus and blue crab risotto. Explore a seasonal favorite, rhubarb and strawberry cobbler.
Sign of the Whale
1 Thurs., Apr. 16, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15546
6 Harbor Point Road, Stamford, CT203-883-8282, https://www.signofthewhalect.com
Interactive fun night! An American gastro pub with a vibrant nightlife located in beautiful Harbor Point has some of the best water views around. Their famous whale burger” was voted Best Burger in Stamford. Event manager Gabby will create an interactive evening beginning with a mixology session on how to make a classic Cosmopolitan from the Best Bartender Contest winner, Erik the bowtie bartender.” Executive chef Walter Estrada will have us make our own empanadas to bake at home and a few to taste there. Then an instruction on a perfectly seared, mini version of their grass-fed hanger steak served with crispy potatoes, crème fraiche, shishito peppers, crispy sopressata with refreshing chimichurri sauce. Each attendee will customize their own seasonal fruit galette served with vanilla gelato.
Brothers Fish & Chips
1 Mon., Apr. 20, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15547
172 North Highland Avenue, Ossining914-488-5141, http://www.brothersfishandchips.com
Eat fish. Live longer! This family of chefs have realized their dream by owning a seafood restaurant next door to their takeout spot. Known for his beautiful plates and creativity, chef owner Elmer Oliveros will start our demonstration with shrimp ceviche and show us how to sear seasonal wild fish over smashed potatoes and spring vegetables from the local farm. As a special treat, a tutorial on his moms creamy rice pudding. A lovely surprise awaits from this talented chef!
DeCicco & Sons
1 Tues., Apr. 21, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15548
17 Maple Avenue, Armonk(Demo Kitchen-2nd floor)
914-499-1100, https://www.deciccoandsons.com
Beautiful demo kitchen! Family operated specialty grocery store offering an upstairs bar serving local beers, a Bocce court and a demo kitchen. Chef Frank Carlucci teaches the techniques used from their catering specialties with printed recipes. You will be amazed how easy it is to host a perfect luncheon beginning with a berry basil spritzer, then a strawberry balsamic caprese salad on crostini and spring herbed deviled eggs. Learn an easy dish of spinach orzo salad with seared shrimp. Brendon OBrien, their in-house craft beer manager guides us in pairing three different beers with our courses. Make cannoli from their delicious bakery.
Pound Ridge Organics Teaching Kitchen
1 Wed., Apr. 22, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15549
22 Westchester Avenue, Pound Ridge914-764-3006, https://www.poundridgeorganics.com
Donna Simons offers cooking and eco-focused classes, hosts farm-to-table meals, corporate retreats and community gatherings. Her rustic, charming market is stocked with products produced on her bucolic farm as well as sourced from over fifty small farms, fisheries, bakeries and artisan producers. Learn all about eggs from this expert poultry farmer and chef. Begin with a fascinating introduction about both chickens and eggs, including a primer on deciphering labels, how to store eggs and how to determine freshness. Meet the chickens and gather eggs for the class directly from the hen house. Create various delicious dishes using just the yolk, just the white, and then the entire egg. Discuss creative ideas for how to utilize the eggshell in this zero waste kitchen. Delicious organic tastings will be served.
Mima Vinoteca Italian Kitchen & Wine Bar
1 Thurs., Apr. 23, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $12). #15550
63 Main Street, Irvington914-591-1300, http://www.mimarestaurant.com
Just Like Grandma! Join Mimas owner, chef Dominick Russo, for a how to” on apricot, mint crostini with house-made ricotta and honey drizzle (Prosecco). Watch him create shaved zucchini, fennel salad with roasted pine nuts, Grana Padano with a honey-shallot vinaigrette (Sauvignon Bianco). Learn the chefs rendition of ricotta gnocchi with prosciutto di Parma, asparagus, spring mushrooms tossed with Parmigiano and herbed butter (Montepulciano de Abruzzo). For dessert, an easy preparation of Prosecco soaked strawberries with mint, vanilla-elderflower whipped cream and crushed pistachio nuts (Moscato de Asti). (Optional $12 wine pairing with each course.) The restaurant is a tribute to our Mimas-grandmothers!
Coals Pizza
1 Sat., Apr. 25, 12:00 noon-2:00 pm, $20 (+ $20 sampling fee in CASH, payable to instructor). #15551
131 Parkway Road, Bronxville914-337-1901, http://www.coalspizza.com
Fun weekend lunch! This pizza parlor surprised them all by placing number one at the Burger and Beer Blast competing with the best burger spots in Westchester. They are best known for their thin crust specialty pizza with hand-stretched dough grilled over an open flame to produce a crust that is crisp yet tender. Come sample some with fun names like the Dean Martin and the Heaven Scent garlic pizza. Owner Billy Etzel will enlighten our class with a demonstration on soup with springtime farm finds. He will show us how to create a fruit soup both refreshing and light paired with a craft beer brewed locally.
The Taco Project
1 Tues., Apr. 28, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15552
1086 N Broadway, Yonkers914-375-4000, http://www.thetacoprojectny.com
Taco Tuesday! Co-owners Nick Mesce and Sebastian Aliberti hit on something great when they opened a small taco shop in Tarrytown. Now in Yonkers and Bronxville, their Mexican street cart style” tacos are served in the Mayan way on corn versus flour tortillas. Begin with a lesson on guacamole and salsa with freshly fried white corn tortillas. Chef Alfonzo and Nick will teach us to make their special tacos including their chicken and classic ground beef. For dessert, discover the trick to making churros.
Unwined Winebar & Kitchen
1 Wed., Apr. 29, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15553
(partnering with Second Mouse Cheese Shop of Pleasantville)Somers Commons Shopping Center, 80 Route 6, Baldwin Place (Somers)
914-519-6190, https://www.unwinednewyork.com
357 Manville Road, Pleasantville, 914-579-2909, https://www.secondmousecheese.com/
Say Cheese! Joe Romano, chef at Unwined and Ivy Ronquillo, cheese shop owner and expert on topic, will collaborate to create a dining experience focused on homemade pasta skills and cheese playing a starring role. Join us for a three-course menu paired with wine and spirits. Learn how to create a beautiful cheese board with selections of cheese and chefs creative salad. Then chef teaches us how to make fresh pasta with specifically selected cheeses. Both will collaborate to design a cheese based dessert demo. Class takes place in Somers at Unwined Winebar.
Roc N Ramen
1 Thurs., Apr. 30, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15622
19 Anderson Street, New Rochelle914-365-2267, https://www.rocnramen.com
Oodles of noodles! Owner Wayne Carrington has developed his own recipes and incorporated healthy broths and savory elements, for a complete meal in a bowl. Enjoy a talk on steamed buns and try crispy chicken. Discover rice bowls and try chashu-don (braised pork belly and fried egg over jasmine rice). Learn how ramen is made using slow cooked healthy bone stock and sample ramen with spicy bone yard bbq rib tips with various toppings including edible flowers, fried onions, nori seaweed, and tonkatsu. Finish with mocchi ice cream. Watch Wayne make adult” ice cream using his famous rocket punch” made from nine different types of alcohol! Japanese beer available and a discussion on how the restaurant concept was developed. Come slurp with us!
May
L'inizio
1 Tues., May 5, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15623
698 Saw Mill River Road, Ardsley914-693-5400, https://www.liniziony.com
Cinco de Mayo-modern Italian! Voted as one of the best Italian restaurants, owners Scott and Heather Fratangelo are unstoppable. A bar serving craft cocktails and full menu are the place to be any night of the week. Scott and staff send out the most beautiful plates as all ingredients are locally sourced with frequent menu changes. Begin the evening with a lesson on an asparagus, shaved egg salad with a green goddess dressing. Fresh pastas and risottos are the specialty of the house so we will learn to make a spring onion fettuccini with shrimp and Calabrian chiles. Heather will share with us her recipe for semolina cake with macerated strawberries in chili lime syrup for Latin World day.
Peter Pratt's Inn
1 Thurs., May 7, 6:00-8:00 pm, $20 (+ $30 sampling fee in CASH, payable to instructor). #15625
673 Croton Heights Road, Yorktown Heights914-962-4090, https://www.prattsinn.com
Springtime fun! Built in 1780, this colonial homestead has been a local inn dating back to 1926. A special place to dine, come enjoy fabulous creations from master chef and owner Jonathan Pratt. He will delight us with stories of the Inns history and culinary past and treat us to a wine pairing specially selected for the evening. We will toast our chef and dine on samples of mini veal noisettes (tenderloin) with local morels and a lesson on wild ramp risotto. Join chef in learning how to make sweet scones with a rhubarb compote. This restauranteur is a fabulous educator and it is always a popular class so grab a friend and reserve your spot early!
Zwilling J.A. Henckels Cooking Studio
1 Mon., May 11, 5:30-7:30 pm, $20 (+ $20 sampling fee in CASH, payable to instructor). #15626
270 Marble Avenue, Pleasantville914-749-3406, https://www.zwillingcookingstudio.com
Hands-on Knife Skills! Bernard Janssen, executive chef, will introduce us to the fundamentals of good knife skills, including what makes a great knife and how to use it for specific tasks. Practice skills including the circular/rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and fish filet knife, along with cleaning and maintaining knives. Not a full meal, but light fare and beverages are served. As a special class treat, get a substantial discount on all Zwilling products-check website. Chop-chop!
Climbing Wolf Craft Beer
1 Tues., May 12, 7:30-9:30 pm, $20 (+ $20 sampling fee in CASH, payable to instructor). #15627
Bar & Bottle Shop(partnering with Coffee Labs Roasters of Tarrytown)
78 Main Street, Dobbs Ferry, 914-332-1479, https://www.climbingwolf.beer
Craft Beer 101! Two great products joining as one, Michael and Alicia Love of Coffee Labs fame are driven by a passion for the environment, sustainability, and ethically sourced quality coffee. They have partnered with Climbing Wolf beer and opened a shop in Dobbs Ferry. Learn about coffee beers” from JB Gomez along with a discussion and tasting of several craft beer. Sample some cheeses to discuss the flavors paired with beer. Learn tastes and aromas, explore mouth-feel including sweetness, acidity, flavor, and aftertaste. Enjoy a sample of freshly roasted beans from Coffee Labs to take home. This class takes place in the Dobbs Ferry location.
Sloppie Joe's Gourmet Grub
1 Wed., May 13, 5:30-7:30 pm, $20 (+ $20 sampling fee in CASH, payable to instructor). #15628
RAIN DATE: 1 Thurs., May 14, 5:30-7:30 pm
914-573-6469, https://www.sloppiejoes.com
Lets get sloppy! Meet Joe Defeis, owner and concept developer, who has elevated the classic sloppy joe to a whole new level by utilizing premium ingredients and flavor fusions that make each SJ sandie an artisan creation. Discover the story behind his food trucks and brick and mortar location along with the delicious food he has brought to Westchester. Joe teaches us about the 100% Angus beef used with some quick tips to recreate the flavorful sauce. Taste a few incarnations of the original sloppy joe including his bestselling Slop-a-cado Joe” as well as his signature SJR, the Spicy Slop, Drop and Roll, and their new signature sandwich the Hawaiian along with a few cool alternatives for non-beef eaters. Get a lesson on the best way to hand cut potatoes to ensure quality french fries. Dessert will have us discover why his milk shakes are to die for! Class is held in the outdoor space, so dress accordingly.
The 808 Bistro
1 Sat., May 16, 12:00 noon-2:00 pm, $20 (+ $25 in CASH sampling fee, payable to instructor). #15629
808 Scarsdale Avenue, Scarsdale914-722-0808, http://www.the808bistro.com
Citrus inspired lunch! Chef owner Salvatore Cucullo, Jr. has spent his entire life in the restaurant world. Training at the CIA with a family background in Italian cuisine make for the perfect recipe. The constantly changing menu features homemade offerings with a loving homage to Nanas recipes with a twist. Help our chef to form our breadless jumbo lump Maryland crab cakes. Discover the secret to their most popular dish on the bistro menu: lemon grilled shrimp with Tuscan bean salad over wilted warm baby spinach. Dessert will be a decadent citrus crème brûlée.
Taverna Meraki
1 Mon., May 18, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15630
456 Main Street, Armonk
http://www.Merakitaverna-armonk.com ,
IG@meraki-taverna-armonk
Opa! Classic Greek! In Greece, meraki” is described as what happens when you leave a piece of your creativity in your work or when you love doing something so much that your soul is in it, such as proprietor and chef Michalakis Sarris. Our lesson will include pita with lemon marinated olives, and melitzanosalata (roasted eggplant dip) along with a tutorial on the perfect Greek salad. A quick lesson on the best tzatziki sauce for our souvlaki of marinated, grilled chicken. Learn the secret to ellinikes patates tiganites (Greek style fries with oregano, cheese and lemon). Our tasty dessert will be a surprise from our talented chef along with an icy frappe.
Wood & Fire Neapolitan Style Pizza
1 Tues., May 19, 5:30-7:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15631
59 Marble Avenue, Pleasantville
914-747-2611, https://www.woodandfirepizza.com
La Familigia shows us how! This unique family-owned restaurant offers traditional Neapolitan cuisine with a contemporary twist. The founders joined together with diverse backgrounds to create a cohesive menu and lovely atmosphere. Chef Lidia, born in Sicily and raised in Naples, combines her beloved family recipes with the recipes of modern-day Italian chef, Pasquale Abbatiello, to strike the perfect balance. Our chef will teach us to make the house favorite bocconcini fritti (crisp fried mini mozzarella with tomato sauce). Up next, the makings of their mussels in a white wine, cream, and mostarda with toasted bread for dipping and a traditional spaghetti carbonara. Discover the secret to making braised short ribs over mashed potatoes with sautéed spinach. Our dolci demo is made-to-order zeppole served with Frangelico crema and a Nutella pizza with strawberries so arrive hungry!
Pound Ridge Organics Teaching Kitchen
1 Wed., May 20, 6:00-8:00 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15632
22 Westchester Avenue, Pound Ridge
914-764-3006, https://www.poundridgeorganics.com
Curdles and culture! Donna Simons offers cooking and eco-focused classes, hosts farm-to-table meals, corporate retreats and community gatherings. Her rustic charming market is stocked with products produced on her bucolic farm as well as sourced from over fifty small farms, fisheries, bakeries and artisan producers. Learn to make homemade farmer cheese and homemade cultured yogurt from scratch without the need for fancy gadgets and equipment. We will use the cheese and yogurt along with other organic ingredients from the farm to create delicious treats that we will enjoy together throughout of the class.
Happiness is Catering Back Country Market and Cafe
1 Thurs., May 21, 6:30-8:30 pm, $20 (+ $25 sampling fee in CASH, payable to instructor). #15633
1067 North Street, Greenwich, CT, 203-861-4020, Happinessiscatering.com
The Study Fine Wines & Spirits (class begins here)
1071 North Street, Greenwich, CT, 203-340-9410, https://www.thestudyfinewines.com
Easy as apple pie! Owner Christine Salazar began her journey with Blue Ribbon apple pies and the joy that fresh baked brownies could bring to friends. This catering company has been putting together events for over 20 years. Tonight, we begin next door to the café at a library-like intimate shop aptly named The Study” specializing in local and global small production wine, craft breweries, and artisanal spirits. Owner Katie will talk about apple wines and show us a signature drink. We will move to HCBCM Café to learn a few tricks from Christine about her award winning pies. Enjoy Cava while munching on a delicious appetizer and farm fresh cheddar cheese from the market. Make your own apple pie to bring home to enjoy.