A Taste of Westchester
Join us at several of Westchester’s most exciting restaurants for a culinary adventure that will tantalize your taste buds. Each chef will offer a private cooking demonstration, followed by a sample tasting of the prepared items. Fees include non-alcoholic beverages. New menu items are explored each semester. Menu substitutions may occur when necessary. Demonstrations will begin at the times designated. Sampling fees are payable in CASH only. Call restaurants or visit their websites for directions. No refunds are given for these classes but call 914-606-6830 press 1 if you cannot attend so the restaurant can be informed. Must be 21 years of age to attend.
NOTE: If registering and paying for yourself and/or others, you are required to provide complete registration information (name, address, date of birth, phone, and email) for all registrants at the time of registration.
For more detailed menu descriptions, visit www.sunywcc.edu/taste-of-westchester CE-REST 2000 is the catalog number for all Taste of Westchester classes.
*Our in-person classes may be held outdoors weather permitting and masks will be required when not eating. You may take your meal home if you prefer.
CE-REST 2000 is the catalog number for all Taste of Westchester classes.
Sambal Thai & Malay
4 West Main Street, Irvington
914-478-2200, www.sambalny.com
Gluten Free 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, will share his expertise to acquaint us with the balanced flavors of sweet, salty, sour, and bitter in this totally gluten free menu. Enjoy a Thai iced tea and a lesson on som tum (green papaya salad) and pad Thai (smoked tofu, eggs, bean sprouts, scallions, and tamarind sauce). Learn to make refreshing larb kai (chicken lettuce wrap with Thai herbs, chili-mint-lime dressing with pounded toasted rice). Visit the rooftop deck with views of the Hudson.
1 Wed., July 28, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #6852
Climbing Wolf Coffee & Beer
78 Main Street, Dobbs Ferry
914- 355-7108, www.climbingwolf.beer
Craft Beer 101: Intro to Beer Tasting! Chris and JB Gomez run this new family business and are thrilled to be supporting the community with coffee and craft beers. Have you ever wondered “what is the difference between a lager and an ale?” “what are hops?” and “why is stout dark and IPA light?” This class will answer those questions and more! Learn where the flavors in your beer come from while you sample beers from around the state, country, and world. Snacks will be provided. After class, purchase beer at a discounted price.
1 Wed., Aug. 4, 7:00-8:30pm, $21 (+ $20 sampling fee in CASH, payable to instructor). #6853
Maria Restaurant
11 Huguenot Street, New Rochelle
914-636-0006, www.marianewrochelle.com
Mamma Mia Lunch! New Italian cuisine from the brothers that brought you Pop’s Espresso and Fratelli’s Pizza, Peter and Giovanni Cucullo. Gio incorporates Asian flavors into many of his dishes and will teach us about summertime veggies his recipes inspired by momma Maria. Chef prepares great bar snacks utilizing summer’s bounty including eggplant fries, and beluga lentils with volcanic tomatoes. He shares simple tips to make the dishes decadent. This restaurant was awarded the Michelin’s 2020 Bib Gourmand. Learn how to make the restaurant’s namesake “mom’s meatballs” and why his spaghetti Amatriciana is the best around. For dessert, taste the lightest doughnut, the “dannoli”, filled with cannoli cream and enjoyed with a cappuccino. Come try what everyone is talking about!
1 Sat., Aug. 7, 12:00-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #6854
Meraki Taverna
456 Main Street, Armonk
914-219-8888, www.merakitaverna-armonk.com
Opa! Vegetarian Greek! In Greece, “meraki” is described as leaving a piece of your creativity in your work or when you love doing something so much your soul is in it, such as proprietor and Chef Michalakis Sarris. Our lesson will include pita with lemon marinated olives, and hummus along with a tutorial on kounoupidi (sautéed cauliflower, onions, and garlic in tomato sauce), spanakopita, and baked vegetarian moussaka smothered in béchamel sauce. Learn the secret to ellinikes patates tiganites (Greek style round potato fries, oregano, cheese, and lemon). Our refreshing dessert will be cherries on Greek yogurt along with an icy frappe. Arrive hungry and ready to hear our chef’s stories of his youth as he feeds our body and soul!
1 Mon., Aug. 9, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #6855
Roc-N-Ramen
19 Anderson Street, New Rochelle
914-365-2267, www.rocnramen.com
Shrimp-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 a shrimp bun. Learn why nearly every region of Japan has its own version and how to make ramen using slow-cooked, healthy bone stock. Sample the newest taste of shrimp scampi ramen. Finish with the technique to make green tea tres leche. Watch Wayne make his famous “rocket punch” made from nine different types of alcohol! Come slurp with us!
1 Thurs., Aug. 12, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #6856
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
914-749-3406, www.zwillingcookingstudio.com
Hands-on Cooking! Executive Chef Bernard Janssen shows us how to use several Zwilling brand products while we learn to prepare a plated sit-down meal. Experience cooking techniques and knife skills with this extensive interactive lesson to help you to prepare a creamy lemon and corn soup. A lesson on perfectly seared scallops with pea cream, sautéed mushrooms, and crispy prosciutto. For dessert, a tutorial on tarte tatin utilizing summer’s juiciest peaches topped with vanilla ice cream. As a special class treat, get a substantial discount on all Zwilling products (check website). Longer class due to interactive cooking!
1 Tues., Aug. 17, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #6857
DonJito Fusion Kitchen
122 Mamaroneck Avenue, Mamaroneck
914-902-5486, www.DonJito.com
Hot spot-Latin fusion! 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. Our lesson takes place (weather permitting) on their beautiful outdoor patio. Join Chef Luis Casenes as he shows us some of the specialties of the house. Gain tips on how to make short ribs on fried tostones, as well as gambas al jillo (mofongo made of sweet potatoes and green plantains then adorned with grilled shrimp). Chef will surprise us with a family style dish off their menu and our dessert tutorial will be a house-made churros sundae.
1 Mon., Aug. 23, 5:30-7:30pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #6858
Southern Table Kitchen & Bar
39 Marble Avenue, Pleasantville
914-618-3355, www.southern-table.com
Southern hospitality! Selected as one of Westchester’s Michelin Bib Gourmand Inspectors’ favorites, Michael Ferrara’s 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 “Nashville Hot” chicken. Learn why their watermelon salad is refreshing with feta, and mint. Enjoy a how-to on searing shrimp and preparing grits from start to finish adorned with the tastiest tomato gravy. See why their biscuits are the best in the county with a side of classic fried green tomatoes. Pecan pie a la mode as a sweet ending to this most hospitable evening!
1 Wed., Aug. 25, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #6859
Chutney Masala Indian Bistro
76 Main Street, Irvington
914-591-5500, www.chutneymasala.com
Vegan! Owner and chef Navjot Arora delights with his vast knowledge of the cuisine from his homeland in Jalandhar, Punjab. This interactive demo features the unique spices used to create complex flavors in every Indian dish focusing upon a whole-food plant-based diet. Today’s all-vegan menu will start with a sprouted mung bean salad and a delicious tamarind tomato soup. Next, help create cauliflower and potato Chana masala, along with a veggie pulao with whole wheat Roti. Enjoy a hot demo on Tandoori breads. Chef Arora appeared on the Food Network’s Beat Bobby Flay. Come and celebrate the taste of India!
1 Sat., Oct. 2, 11:30 am-1:30 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #83984
Libby’s Coffee Lounge
1877 Commerce Street, Yorktown Heights
914-352-6464, www.libbyscoffeelounge.com
Pappous Greek Kitchen, www.pappousgreekkitchen.com
Barista Hands-on! Learn how to order coffee like a pro and join in the fun as owner Elizabeth “Libby” Shkreli teaches us how to “speak coffee”, brew the most aromatic cup, and perfectly steam milk to create the popular “milk art” on lattes. Sip and taste delicious Greek appetizers from Pappous Greek Kitchen, and chat about the warm atmosphere and familiarity a great cup of coffee can create.
1 Mon., Oct. 4, 5:30-7:30 pm, $21 (+ $15 in CASH sampling fee, payable to instructor). #84006
Southern Table Kitchen & Bar
39 Marble Avenue, Pleasantville
914-618-3355, www.southern-table.com
Southern Hospitality! One of Westchester’s Michelin Bib Gourmand Inspectors’ favorites, Michael Ferrara’s family-owned restaurant serves up southern fare and hospitality. Chef Pasquale Abbatiello will show us how to make their buffalo molasses wings with secret a sweet and spicy sauce, sesame seeds and house-made blue cheese. Learn how to make heavenly bourbon glazed pork chops and wood fired corn off the cob alongside one of the best made biscuits in the county. A classic key lime pie goes well with a $10 specialty cocktail! The “Deep South Donkey” is crafted from Tito’s, lime, cranberry, and pomegranate liqueur to cap off your night!
1 Tues., Oct. 5, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83985
GoSu Meats & Noodles
50 South Buckhout Street (Astor Street), Irvington
914-479-5898, www.eatgosu.com
Korean Food-Hands On! The name «GoSu” is comprised of two Korean words that mean “meats” (Go-gi) and “noodles” (Gook-Su). Owner and chef Tony Kim will teach us how to make some tasty dishes and tell us a story or two along the way. We will help chef make three types of onigiri: Japanese rice ball triangles with salmon bulgogi, spicy pork and chicken teriyaki, along with Asian potato salad and cold kimchee noodles. Go-Su’s must-try dessert is tempura battered fried cheesecake with raspberry drizzle and green tea powder. Roll up your sleeves and try some hot sake!
1 Wed., Oct. 6, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83986
Sonora
179 Rectory Street, Port Chester
914-933-0200, www.sonorarestaurant.net
Cookbook Signing! Born in Colombia and raised in Queens, owner and executive chef Rafael Palomino is a Westchester resident who loves to serve his community. This busy chef carves out the time to teach willing students how to create and enjoy healthy Latin-inspired dishes. His 20-year-old restaurant’s warm setting will be host to our evening tutorial and sampling. Begin with goat cheese croquettes, create the “BEST” paella, and finish with a delicious tres-leches cake for dessert. Chef Rafael will have signed copies of his cookbook “Latin Grill”, available for an additional $20.
1 Tues., Oct. 12, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor, optional $20 cookbook). #83987
El Barrio
185 Summerfield Street, Scarsdale
914-723-2600, www.Elbarriony.com
Vegetarian Mexican! Owners Frank Valenti, Michael Mondrone and chef Salvatore Cucullo have done it again. This sleek but casual, Mexican restaurant blends street food with specialty cocktails. They cater to many dietary needs while remaining true to the El Barrio brand. Our complete vegetarian lesson begins with creamy avocado dressing on romaine with garlic toasted tortillas and cotija cheese. Enjoy a fusion taco: General Tso’s cauliflower with scallion corn off-the-cob, chipotle aioli, cilantro and Cotija. Taste a mini-version of chef’s “beyond burger” with fig jam baked in a tortilla. Chef will teach us to make a surprise Mexican dessert and a themed cocktail especially for our class.
1 Wed., Oct. 13, 6:00-8:00 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #83988
Meraki Taverna
456 Main Street, Armonk
914-219-8888, www.merakitaverna-armonk.com
Opa! In Greece, “meraki” is described as doing something with passion and absolute devotion. Chef Michalakis Sarris pours his soul into his culinary creations. Sample pita with lemon marinated olives, hummus (chickpea spread), and Greek meraki salad with wheat husks and feta cheese. Our lesson includes melitzane and kolokithia (fried eggplant with skordalia garlic potato spread). Try afelia (cypriot pork casserole with tomato and lemon potatoes), and for dessert, cocoa baklava a la mode with caramel sauce and an icy frappe. Arrive hungry and ready to hear our chef’s stories of his youth as he feeds our body and soul!
1 Mon., Oct. 18, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83989
Wood.Fire.Food.
Sabia Homestead
520 Jerome Road, Yorktown Heights
914-279-0502, www.woodfirefoodco.com
Conner McGuinn Studios, www.connormcginnstudios.com
Open Fire Outdoor Dinner! Daniel Sabia is a dreamer and a creator of one-of-a kind meals cooked entirely outdoors. Part of a cooperative of artists housed at Makers Central in Tarrytown, chef uses an open fire to evoke a feeling of warmth and community. We will char fresh winter squash with hot honey, burrata and brown butter and a roasted pork saddle with end of summer peppers, onion and vinegar. Finish around the fire with domino apples, hard cider, goat butter, black pepper oat crumble, and smoked sheep’s milk ricotta. Our meal is served in food-safe, custom-made, high fire stoneware or porcelain created by the Conner McGinn Studios. Dan will treat us to his family’s homemade wine.
1 Tues., Oct. 19, RAIN DATE – Wed., Oct. 20, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, Payable to instructor). #83990
Taco Shack
27 North Main Street, Port Chester
914-481-5551, www.tacoshackpc.com
Mexican Brunch-Saturday Fun! We will explore a mostly gluten free brunch lesson at this traditional Mexican taco joint. Chef owner Luis Aguilera teaches us his secret for the best Mexican hot chocolate to sip while we learn to make assorted breakfast tacos. Learn the proper way to heat both corn and flour tortillas for an array of fillings: veracruz eggs, green eggs and ham, chorizo eggs, and the Taco Shack’s famous vegan eggs. Purchase one of their freshly-squeezed juices and enjoy a surprise dessert at the end of our lesson.
1 Sat., Oct. 23, 11:00 am-1:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83991
AJ’s
542 North Avenue, New Rochelle
914-235-3009, www.AJsBurgers.com
Feeling Clammy-Up Close Demo! Chef Alan Cohen will fill your plate and mind with his knowledge of simple food made from great ingredients. A.J.’s was Voted Best NY Burger, and his linguine with white clam sauce is touted as the best in Westchester. Using minimal ingredients, learn to prepare his delicious clam sauce two ways; and make a variety of baked clam dishes: fra diavlo, bianco, and with garlic crumbs. A classic crème brûlée will finish the lesson. Always full of surprises, chef shares a taste of whatever special he is making that day. Always a terrific class with a top-notch instructor.
1 Tues., Oct. 26, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83992
The Horse & Hound Inn
94 Spring Street, South Salem
914-763-3108, www.thehorseandhoundinn.com
Spooky Historic Inn! During the twenty years the Vales have owned the Inn, there have been several sightings of spirits, including during our classes! Our host, Sue will start our night with an amuse bouche of firecracker shrimp wrapped in bacon along with a glass of a wine chosen to pair with our meal. Designed to be made at home, taste the filo wrapped baked brie with apple, almonds and honey. Learn to prepare pork tenderloin and seasonal butternut squash risotto. An apple maple syrup brown betty will send us off on a sweet note. This is a terrific demonstration and always a favorite! Come help keep the spirits at bay-BOO!
1 Thurs., Oct. 28, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83993
Brothers Fish & Chips
172 North Highland Avenue, Ossining
914-488-5141, www.brothersfishandchips.comhttp://www.brothersfishandchips.com
Eat Fish. Live Longer! This family of chefs have realized their dream by owning a seafood restaurant next door to their original takeout spot. Owner/chef Elmer Oliveros will demonstrate the proper way to prepare ceviche and show us how to make a traditional Spanish dish: gambas al ajillo, paired with freshly picked fall vegetables from Fable Farm. Herbs, lettuce, vegetables and edible flowers are grown on an aeroponic vertical indoor/outdoor garden called the Tower Garden in his restaurant. We will be treated to a tutorial and taste chocolate lava cake, and the staff will create a bonus specialty cocktail.
1 Mon., Nov. 1, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83994
Clock Tower Grill
512 Clock Tower Drive, Brewster
845-582-0574, www.clocktowergrill.com
Nashville is HOT! Proud owner of a farm supporting the restaurant’s growing needs, our talented chef owner Rich Parente will teach us to explore food in a fun and different way. Sample a local beer while discovering the technique to make pickles and creamy ranch dressing for our famous sandwich done right. Learn why everyone is crazy for “Nashville Hot Chicken” with a spicy lesson on crispy fried chicken bathed in hot sauce on thick white bread. Enjoy an education on “hand pies” with seasonal fruits and whipped cream for a tasty Southern classic dessert. Order a “sweet tea” for an authentic pairing. Always expect the unexpected at CTG!
1 Wed., Nov. 3, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83995
Jane Bakes
740 South Drive, Hopewell Junction and 1 Larkin Plaza, Yonkers
845-259-9968, www.janebakes.com
From Flowers to Flour! Serial entrepreneur Jane Carroll is a nationally recognized floral designer turned healthier treat baker and is on a mission to offer better options for those trying to lead a cleaner lifestyle. Yonkers is home to her grab-and-go cookie and coffee shop while her manufacturing facility and farm-to-table cafe is in Hopewell Junction. Her cookie line consists of seven flavors, all low sugar and low carb including two gluten free options. Hear Jane’s story and follow along via Zoom and prepare items in your own home or recreate it in your own time. Make delicious pecan squares and a gluten free almond and coconut cake. Once signed up through WCC, pay a lesson fee directly to Jane Bakes on their website and you will receive the Zoom link, recipe to follow along with, as well as the ingredient list to cook in real-time. Also, get a coupon code for a free pack of cookies.
1 Thurs., Nov. 4, 6:00-8:00 pm, $21 (+ $15 “sampling” lesson fee, payable to Jane Bakes directly). #83996
Britt & Co. Bagels, Harrison/Port Chester
914-340-4338, www.brittandcobagels.com
*Address of interactive class will be given at time of sign-up*
Rolling in the Dough! During the most unprecedented time in history, coupled with an act of kindness, a business was born. With Britt’s creative outlet and her coveted recipe for specialty bagels, she set out to make special care packages with handwritten notes of encouragement for those working the front-lines, single-handedly making and distributing over 8,000 bagels and nearly 500 personally penned handwritten notes in a single month. In the blink of an eye, the “good deed” was featured in articles creating a demand for her unique and tasty bagels. Learn her story and get a lesson on making several specialty bagels inspired by the fall season. Enjoy an interactive tutorial on her cream cheese filled pumpkin-patch bagels resembling a mini pumpkin (photo on her IG account @brittandcobagels) along with several types of classic bagels and a new fall flavored specialty. Bring home your creations. At-home baking kits will be available for purchase, as well as other prepared items from her ever-changing menu. Bring your own beverage.
1 Sat., Nov. 6, 11:00 am-1:00 pm, $21 (+ $20 sampling fee in CASH, payable to instructor). #84007
Tredici North
578 Anderson Hill Road, Purchase
914-997-4113, www.tredicinorth.com
Modern Italian! Italian cooking is in Giuseppe Fanelli’s blood. His family is from in Puglia where they produce olive oil at their family grove. Chef has worked at several of NYC’s most renowned Italian restaurants. Now at two Westchester locations, he brings elevated Italian fare to the suburbs. Featured on numerous television shows, including “Man Finds Food,” “Kitchen Casino,” and as the champion on The Food Network’s “Chopped,” he demonstrates some of his special dishes, starting with a shaved brussel sprout salad (butternut squash, currants, smoked duck breast, apple, pine nuts, goat cheese vinaigrette, and with drizzled chestnut honey). Learn to properly prepare orata-a little known white fish. Make fall vegetable ravioli with creamy burrata. We end with a sweet treat of strawberries and gelato. Small class limited to private upstairs room.
1 Wed., Nov. 10, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83997
Roc N Ramen
19 Anderson Street, New Rochelle
914-365-2267, 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. His flavors are now worldwide as his ramen shop just debuted in Dubai this spring. Enjoy a talk on steamed BAO buns filled with karaage (Japanese crispy chicken). Discover Wayne’s beef short rib-donburi jasmine rice bowl. Learn how ramen is made using slow-cooked healthy bone stock and sample ramen with spicy boneyard bbq rib tips topped with a variety of toppings including scallions, carrots, corn, egg, flowers, sesame seeds, fried onions, nori, and tonkatsu. Finish with a taste of mochi ice cream. Come slurp with us!
1 Thurs., Nov. 11, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #83998
The 808 Bistro
808 Scarsdale Avenue, Scarsdale
914-722-0808, www.the808bistro.com
Peter, Peter, Pumpkin Eater! Chef owner Salvatore Cucullo has spent his entire life in the restaurant world. Training at the CIA coupled with his family background in Italian cuisine made for a perfect recipe. The constantly changing menu features homemade offerings with a loving homage to Nana’s recipes. Help our chef to roll and cut pumpkin gnocchi to present as a creative Thanksgiving dish served in a baked mini pumpkin. Our generous chef will have us taste his delicious braised boneless short rib with creamy polenta. For dessert, a lesson on their apple strudel. Known for their prix fixe menus they also serve “the frugal foodie” with family meals!
1 Sat., Nov. 13, 11:30 am-1:30 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #83999
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
914-749-3406, www.zwillingcookingstudio.com
Hands-on Cooking! Known for German knives, the US headquarters has a spectacular state of the art test kitchen. Exec. chef/culinary program manager, Bernard Janssen, enlightens us on their products and learn to prepare a sit-down meal by learning knife skills and cooking techniques. Begin with a lesson on root vegetable soup with homemade mini croutons, sour cream, and chives. Then a lesson on properly searing fish with a side demo of cauliflower two ways, pickled golden raisins, and spicy red salsa. Learn the technique to make a refreshing vanilla panna cotta adorned with balsamic reduction, berries, and basil. Longer class due to interactive cooking, wear your comfy shoes! For a special class treat, shop with a substantial discount on all Zwilling products listed on website.
1 Tues., Nov. 16, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #84000
Albano’s
83 Westchester Avenue, Pound Ridge
914-764-4051, www.AlbanoAppliance.com
Interactive Wonderful Setting! Resident chef Jehan deNoue manages the company’s continuing education program, including cooking classes, manufacturer demonstrations, and personal and in-home instruction. Learn tips for preparing a fabulous meal all the while toasting chef with wine. Surrounded by high tech and modern appliances, chef explains the nuances of induction and steam-oven cooking. Get back to the roots as we learn to make celeriac and parsnip soup without cream, roasted garlic and herb chicken, and turnips and carrots. Enjoy a lesson on the holiday favorite sweet potato pie.
1 Thurs., Nov. 18, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #84001
Maria Restaurant
11 Huguenot Street, New Rochelle
914-636-0006, www.marianewrochelle.com
Mama Maria’s Lunch! Delicious Italian cuisine from the brothers that brought you Pop’s Espresso and Fratelli’s Pizza, Peter and Giovanni Cucullo. Awarded the Michelin’s 2020 Bib Gourmand, Gio incorporates new flavors into many of his mother’s recipes for the most delicious dishes. Famous for his bar bites menu, chef educates us on the makings of some customer favorites including crispy artichokes with aioli two ways, and baked clams. Mama always says “eat your vegetables” and these are the best around including charred carrots with pistachios and fennel pollen. Watch as chef incorporates flavor into oxtail ragu served over house made gnocchi. For dessert, taste the lightest doughnut around filled with cannoli cream and enjoyed with a cappuccino.
1 Sat., Nov. 20, 12:00 noon-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #84002
Wood & Fire Neapolitan Style Pizza
59 Marble Avenue, Pleasantville
914-747-2611, www.woodandfirepizza.com
La Familigia shows us how! This unique family-owned restaurant offers traditional Neapolitan cuisine with a contemporary twist. Chef Pasquale Abbatiello will teach us how to make an easy vodka sauce to make at home with pancetta, tomato, and cream. Learn the secrets to their classically prepared chicken saltimbocca with prosciutto Di Parma, fontina, and a sherry wine sauce served over creamy garlic mashed potatoes. Find out how they make the best truffle croquettes. Our dolci demo is on classic ricotta cheesecake.
1 Wed., Dec. 1, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #84003
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
914-749-3406, www.zwillingcookingstudio.com
Hands-on Knife Skills! Executive chef, Bernard Janssen, will introduce us to the fundamentals of good knife skills and join an interactive/discussion what makes a great knife and how to use it. Practice skills including: the circular/rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and fish filet knife, along with cleaning and maintaining knives. Not a full meal, but light fare and beverages are served. For a special class treat, shop with a substantial discount on all Zwilling products listed on website.
1 Tues., Dec. 7, 5:30-7:30 pm, $21 (+ $20 sampling fee in CASH, payable to instructor). #84004
Saw Mill Tavern
925 Saw Mill River Road, Ardsley
914-479-5370, www.smtavern.com
Wings and Burgers 101! “Good friends, food, & drink” is the motto at this local hot spot with awesome bar food and over 60 types of bourbon. Owner Charles Amchir will take us into their kitchen for a lesson on searing burgers on a flat top griddle. We will flip eight-ounce Angus patties to be nestled on a toasted brioche with melted cheese. Learn how to make their best in Westchester award winning General Tso’s Sriracha wings that blend East and West philosophies for an addictive sauce. Known for their extensive bourbon selections, become educated with a mini-flight. They were featured on the Food Network’s Undercover Chef.
1 Wed., Dec. 8, 5:30-7:30 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #84005