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.
Spring 2022 Course Offerings
NEW! La Catena Italian Restaurant
Tromonto by Zuppa
27 Saw Mill River Road, Hawthorne
Now that is Italian! Join owner chef Nando Paterra as he discusses making eggplant parmigiana and the various debates over the family traditions! Taste their delicious version of eggplant rollatini baked in the wood burning pizza oven. Enjoy a “how to” on house made cavatelli carbonara style. Optional additional $15 pairs a wine selection with each course. For dessert, enjoy a demonstration on a classic Italian dolce. Mangia!
1 Thurs., Mar. 24, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $15). #18796
456 Main Street, Armonk
Opa! In Greece, “meraki” is described as doing something with passion, absolute devotion, and when you love doing something so much that your soul is in it, such as with proprietor and chef Michalakis Sarris. Our lesson includes pita with lemon-marinated olives, along with a tutorial on whole-wheat phyllo rolls stuffed with eggplant and goat cheese with tzatziki sauce for dipping. Learn the art of traditional cypriot sieftales—pork sausage with onions. Chef enlightens us on kalamari revsi—marinated and grilled squid over chickpea salad with feta. For dessert, enjoy baklava accompanied by an icy frappe or hot Greek coffee. Kalí órexi!
1 Mon., Mar. 28, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18797
Clock Tower Grill
512 Clock Tower Drive, Brewster
Asian Inspired! 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. Order a local beer or specialty cocktail while discovering how he integrates Asian flavors in his American restaurant. Learn easy techniques to make Asian appetizers at home: pan fried spicy pork dumplings, boneless wings with sweet chili sauce, crispy “Kung POW” shrimp with pineapple-fried rice, and steamed pork belly buns with green apple kimchi and Hoisin bbq sauce. Learn why everyone is crazy for chef’s spin on “ram-don noodles”, noodles with Tamari marinated steak in brown sauce. Save room for chocolate pudding pie. Always expect the unexpected at CTG!
1 Wed., Mar. 30, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18798
GoSu Meats & Noodles
50 South Buckhout Street (Astor Street), Irvington
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 to make some tasty Korean dishes and tell a story or two along the way. For our interactive lesson, help him create kimbop -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—Korean sweet potato with sweet black sesame glaze. Roll up your sleeves and order some hot sake!
1 Tues., Apr. 5, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18800
Baked by Susan
379 S. Riverside Avenue, Croton-on-Hudson
Pie Oh My—Hands-on! As the Best of Westchester winner for many years, Susan O’Keefe knows a thing or two about baking. Hand make your own perfect piecrusts with interactive instructions. Peel, cut, and dress fruit to make a sweet filling. Learn to roll out and shape the dough to achieve beautiful pies including easy crimping. Take home your pie to bake and eat warm. Enjoy a lesson on whipping cream to top a slice of BBS’s favorite fruit pie and coffee after class. Lots of baked goods to purchase including their now famous empanadas!
1 Wed., Apr. 6, 6:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18801
542 North Avenue, New Rochelle
Pucker Up and Say Cheese! Chef Alan Cohen will fill your plate and mind with his knowledge of simple food made from great ingredients. Tonight, lemons are the star of the show! Chef will teach us how to incorporate them into several dishes. Make your own mozzarella from fresh curd to incorporate into mozzarella en carrozza with a lemon, anchovy, and caper sauce. Watch our chef make chicken francese and piccata. Finish with a twist on a lemon meringue pie with Gifford’s vanilla ice cream topped with graham crumbles, marshmallow crème, and candied lemons drizzled with a lemon lime sauce. This is always a terrific class, up close and personal, with a top-notch instructor and repeated Best of Westchester winner!
1 Tues., Apr. 12, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18803
Unwined Winebar & Kitchen
Somers Commons Shopping Center
80 Route 6, Baldwin Place (Somers)
What Goes with What! Chef Linda and owner Stephanie, expert on topic, will collaborate to create a dining experience focused on wine, spirits, beer and tasty food pairings. Let them help take the anxiety away from pairing beverages with food with an education on both. Chef Linda will prepare a five-course small plates menu designed specifically for drinkers of all types. Don’t like wine? Each dish can be paired with more than just wine! Participants will leave with recipes and a wealth of knowledge on food and alcohol pairing!
1 Wed., Apr. 13, 6:00-8:00 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #18804
Sambal Thai & Malay
4 West Main Street, Irvington
Asian Cuisine Water Views! Take a culinary tour 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 utilizing the freshest organic ingredients, exotic herbs, and spices from Thailand and Malaysia. Enjoy a sample of a Thai iced tea while watching a tutorial on a few special dishes starting with soup, tom kha—creamy coconut milk broth, lemon grass and chicken. Hand craft your own chicken and pork dumplings to taste and take home. Explore the delicious “drunk-man” noodles and vegan crispy cauliflower Manchurian with a tangy sweet and sour sauce. Then a lesson on pineapple fried rice with eggs, chicken and shrimp. Chef Arora was on the Food Network’s Beat Bobby Flay in “Field of Greens”—season 16/13.
1 Wed., Apr. 20, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18805
171 E. Post Road, White Plains
Play Dough—Hands on! This restaurant features Italian authentic home-style cooking and the recipes are representative of the dishes that the owners, brothers Alfredo and Christian Runco and Paul Russo grew up eating. All are very proud of the family recipes present on the menu taking most influences from Rome, where the Chef Cristian Petitta grew up. Begin class with a lesson using a special flour imported from Italy to make “pinsa romana” margherita pizza. Next, we get our hands on the dough to make spaghetti from scratch – rolling, cutting and shaping. The chef will teach us his secrets to the Roman classic, carbonara, prepared the authentic way with an egg yolk, guanciale, pecorino cheese and freshly ground pepper. Learn the secrets to Mama’s tiramisu enjoyed with a steaming cappuccino. Do not delay if you want to come out and play! Note: second class in May.
1 Mon., Apr. 25, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18807
578 Anderson Hill Road, Purchase
Modern Italian—Pescatarian! Chef Fanelli has worked at several of NYC’s most renowned Italian restaurants, from Felidia’s to Rao’s. Now at two Westchester locations, he brings elevated Italian fare to the suburbs. Featured on numerous television shows and the champion on Food Network’s “Chopped,” he demonstrates some of his special dishes, starting with bang-bang shrimp-buttermilk battered with Calabrian chili sauce and scallions. Then learn to sauté broccoli rabe with garlic so it is not bitter. Chef shows us the making of springtime Meyer lemon ravioli with fresh ricotta and lemon sautéed in browned butter topped with smoked salmon crema and poppy seeds. We end with a sweet treat of spring fruit and panna cotta. Limited seats available.
1 Wed., Apr. 27, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18808
Happiness is Catering Back Country Market and Cafe
1067 North Street, Greenwich, CT (NY border)
The Study Fine Wines & Spirits (Class begins here)
1071 North Street, Greenwich, CT
Wine to Table—Hands On! Begin the evening at a library-like intimate shop aptly named “The Study” specializing in small production wine, craft breweries, and artisanal spirits both local and from around the world. Owner Katie will talk about wines and show us how they pair with amazing cheeses while sipping a springtime drink created for our class. Then we move to The Back Country Market and Café where owner Christine discusses her “tricks of the trade” to make your next event unforgettable. Enjoy Prosecco while tasting creative appetizers: ricotta, artichoke and Parmesan galette; a savory mushroom shallot tart; mango crab stacks; and lemon mousse with fresh berries just to mention a few. This is a “hands-on” class with extended time.
1 Thurs., Apr. 28, 6:00-8:30 pm, $21 (+ $35 sampling fee in CASH, payable to instructor). #18809
Chutney Masala Indian Bistro
76 Main Street, Irvington
Vegan Lunch! Owner chef Navjot Arora shares his vast food knowledge from his native home in Jalandhar, Punjab. Explore whole food plant-based diets with this all vegan menu starting with Bombay bhel made of cold puffed rice salad with tamarind chutney. Enjoy an interactive education on Indian spices used to create the complex flavors that comprise each vegan dish. Learn to create vegetable fritters known as bhajjia, along with goan vegetable curry with coconut. Discover the special copper vessel used for slow cooked vegetarian hyderabadi dum biryanis-basmati rice slow cooked with fresh herbs and served with raita, a cucumber yogurt cooler. Have fun with a hot demo on tandoori breads including garlic nan. Come explore the tastes of India!
1 Sat., Apr. 30, 11:30 am-1:30 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #18810
Brothers Fish & Chips
172 North Highland Avenue, Ossining
Eat Fish. Live Longer! This family of chefs have realized their dream by owning a seafood restaurant next door to their original takeout spot. Chef owner Elmer Oliveros will start our demonstration with the proper way to prepare cod cakes and pan sear fish filets along with fresh spring vegetables from local Fable Farm. Enjoy a specialty cocktail demonstration from their talented staff. Chef incorporates growing herbs, lettuce, vegetables and edible flowers on an aeroponics vertical indoor/outdoor “Tower Garden” for his restaurant. As a smokin’ treat, a tutorial on springtime lemon cake. A lovely surprise awaits from this talented chef who is known for his personalized tasting menus!
1 Mon., May 2, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18811
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
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 teaches you to prepare a sit-down meal by learning knife skills and cooking techniques. Visit the Middle East this evening as Chef teaches us to make our own pita bread brushed with za’atar, along with baba ghanoush and hummus. Known for the charred skewered meats, learn how to make shish taouk (marinated chicken) and kofta kebab (meat and spices) grilled to perfection. Unlock the secret to unmolding a perfect tahdig, a basmati rice dish with a crispy saffron golden crust. Assemble a shepherd’s salad while learning knife skills to chop, slice, and dice. On to the art of making kunefe with kataifi (shredded filo) for a lovely ending. The number of attendees will dictate the variety of dishes being created that evening. Limited space. As a special class treat, enjoy a substantial discount on all Zwilling products (check website). Longer class due to interactive cooking.
1 Tues., May 3, 5:30-8:30 pm, $21 (+ $35 sampling fee in CASH, payable to instructor). #18812
Fatt Root Asian Kitchen
11 Wheeler Avenue, Pleasantville
Asian Inspired Street Food! Bringing the exotic flavors from night markets, shop houses, and the street foods of Thailand, Vietnam and Malaysia. Executive chef Mogan Anthony has set out to create a masterful culinary experience at this favorite spot. He will teach us the intricacies of a few favored menu items like kale and veggie dumplings with tahini, furikaki and scallions. Learn to make spicy beef noodles with yuzu kosho pesto, caramelized cashews and spinach. Our sweet treat is a lesson on Indonesian coconut custard pie. Order a cup of sake and join us for a cultural experience not to be missed!
1 Sat., May 7, 12:00 noon-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18814
171 E. Post Road, White Plains
Play Dough—Hands on! This restaurant features Italian authentic home-style cooking and the recipes are representative of the dishes that the owners, brothers Alfredo and Christian Runco and Paul Russo grew up eating. All are very proud of the family recipes present on the menu taking most influences from Rome, where the Chef Cristian Petitta grew up. Try your hand making gnocchi rolling, cutting, and shaping. Chef will teach us how to use the light and airy dough to create their special potato gnocchi alla sorrentina. Learn the secret to filling cannoli, enjoyed with an espresso or steaming cappuccino. Grab a friend and come out to play!
1 Mon., May 9, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18815
Sloppie Joe‘s Gourmet Grub
541 Central Park Avenue, Yonkers
Let’s 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. Joe teaches us about the 100% Angus beef used with some quick tips to recreate the flavorful sauce. Taste a few originals 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, with a few cool alternatives for non-beef eaters. Learn 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! Come out and “get sloppie”! This class may be held in the outdoor space, so dress accordingly.
1 Wed., May 11, 5:30-7:30 pm, $21 (+ $20 sampling fee in CASH, payable to instructor). #18816
83 Westchester Avenue, Pound Ridge
Interactive Wonderful Setting-Moroccan Flavors! 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. Springtime ingredients have us experiencing Moroccan favorites starting with a chilled fresh pea and mint soup. Discover the spices used in the curry rubbed leg of lamb and stone fruit dish served with a traditional tabbouleh salad. Finish off with an ice box blueberry tart with Greek yogurt and coriander. Do not miss this class as it is always a favorite!
1 Thurs., May 12, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18817
11 Huguenot Street, New Rochelle
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 Bib Gourmand award for the second year, it remains a delicious destination. Chef instructs us to make their famous bang bang Brussels sprouts with fermented garlic honey, pistachios, and sesame seeds. Next, a tutorial on cauliflower fritters with a recipe derived from mom and childhood memories, adorned with a nuoc-cham sweet chili sauce. Watch him incorporate flavor into house-made pappardelle with asparagus, peas, lemon, garlic, and Parmesan. Learn why their preparation for Scottish salmon with charred carrots, braised kale, and pickled currants is a fan favorite. Taste a mini version of the famous “dannoli”-a combination of a classic cannoli and doughnut!
1 Sat., May 14, 12:00 noon-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18818
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
Hands-on Knife Skills! As a special class treat, shop with a substantial discount on all Zwilling products listed on their website. Bernard Janssen, executive chef and culinary program manager, will introduce us to the fundamentals of good knife skills. Learn what makes a great knife and how to use it. Interactive/discussion on what constitutes a quality knife and which knife to use for every task. Practice skills including: the circular/rocking motion, julienne, brunoise, dice, supreme citrus, mince herbs, and proper use of a filet knife, along with cleaning and maintaining techniques. Light fare and beverages are served. Chop-Chop!
1 Tues., May 17, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #18819
The Horse & Hound Inn
94 Spring Street, South Salem
Outdoor Night with Music! During the twenty , our hosts, Silvano and Sue Vales, have owned the Inn, there have been several sightings of spirits, including during our classes! Patio dining (weather permitting) for our lesson on an amuse bouche of braised pork belly with chimichurri sauce. The proprietor’s treat will be a glass of a wine chosen to pair with our meal. Designed to be made at home, learn how to make filet mignon meatballs on a white bean puree. Learn the art of preparing fish such as Mahi Mahi set over broad beans and wilted greens adorned with fresh basil oil. A light dessert of strawberries with balsamic glaze, mascarpone, fresh mint, and lemon zest to end our dinner demo. After dinner, enjoy the sounds of music filling the night air. Class held outdoors if the weather cooperates. Always a favorite class, so do not be afraid—BOO!
1 Thurs., May 19, 6:00-8:00 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #18820