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.
Our in-person classes may be held outdoors weather permitting and masks will be required. You may take your meal home if you prefer.
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.
Spring 2021
Climbing Wolf Coffee & Beer
78 Main Street, Dobbs Ferry, www.climbingwolf.beer
The Cheese Enthusiast, www.thecheeseenthusiast.com
Say Cheese and Craft Beer! Chris and JB Gomez run this family business in Dobbs Ferry and are thrilled to be supporting the community with coffee and craft beers. Ali Weinig curates gorgeous cheese boards with personally selected, locally sourced, small farm cheeses and produce support local small farms and businesses. Try eight different couplings while learning about pairing cheese and beer. Discover why some of your favorite beers pair so well with cheese. Learn about beer history, how beer and cheese develop their flavors, aroma, appearance, texture, history and more. After class purchase craft beer and cheese at a discounted price.
1 Wed., Apr. 28, 7:00-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21728
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, and as the champion on The Food Network’s “Chopped,” he demonstrates some of his special dishes, starting with an asparagus vinaigrette salad. Learn to properly prepare the catch of the day. Chef shows us the making of springtime-vegetable ravioli with creamy burrata. We end with a sweet treat of strawberries and gelato.
1 Thurs., Apr. 29, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21729
Fatt Root Asian Kitchen
11 Wheeler Avenue, Pleasantville
914-579-2552, www.fattroot.com
Asian Inspired Street Food! Bringing the exotic flavors from night markets, shop houses and the street foods of Thailand, Vietnam and Malaysia, partners Brian, Miguel and Mogan have set out to create a masterful culinary experience at this newest hotspot. Executive chef Mogan Anthony will teach us the intricacies of a few of their favored menu items. We begin with yu shang, a Chinese new year’s salad, referred to as a “prosperity toss” consisting of strips of fish and shredded vegetables. Learn to make super grains into fried rice with quinoa, steel cut oats, and brown rice mixed with veggies and crispy kale. Our sweet treat is a lesson on forbidden black rice pudding with coconut milk and brown sugar. Order a cup of sake and join us for a cultural experience not to be missed!
1 Sat., May 1, 12:00 noon-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21730
Meraki Taverna
456 Main Street, Armonk
914-219-8888, www.merakitaverna-armonk.com
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 prasini salad with feta cheese. A quick lesson on youvarlakia avgolemono, a classic veal and rice meatballs with an egg lemon sauce. Learn the secret to garides santorini (shrimp, sautéed with tomato and feta cheese). Our tasty dessert will be chocolate baklava with caramel sauce and vanilla ice cream along with an icy frappe. Arrive hungry and ready to hear our chef’s stories of his youth!
1 Mon., May 3, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21731
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 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 how to make an easy food processor pasta. Learn the secrets to their meatballs served over creamy polenta. Find out how they utilize heirloom tomatoes for their marinara and the technique to make an authentic pesto sauce. Our award-winning chef will share how to properly assemble pizza at home. Our dolci demo is made-to-order zeppoles served with Frangelico crema and a Nutella pizza with strawberries so arrive hungry!
1 Tues., May 4, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21732
Mima Vinoteca Italian Kitchen & Wine Bar
63 Main Street, Irvington
914-591-1300, www.mimarestarurant.com
Just Like Grandma! Join Mima’s owner Nando Paterra 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 chef’s 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 $15 wine pairing with each course.
1 Wed., May 5, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21733
El Barrio
185 Summerfield Street, Scarsdale
914-723-2600, www.elbarriony.com
Make Mexican Tortillas! After a successful run with 808 Social, owners Frank Valenti, Michael Mondrone and chef Salvatore Cucullo have done it again. Opening a new, sleek and casual, trendy Mexican restaurant that will incorporate street food with specialty cocktails. Try your hand at fresh stretched tortillas from our talented chef. We will use them to make tacos and tostadas with a variety of fillings. Chef will teach us to make a surprise Mexican dessert and a themed cocktail especially for our class.
1 Thurs., May 6, 6:00-8:00 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #21734
DonJito
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 neuvo Latino menu with Spanish, Mexican and South American traditions. Our lesson takes place on their beautiful outdoor patio (weather permitting). Join chef Luis Casenes as he shows us some of the specialties of the house. Gain tips to make chorizo flatbread and tableside guacamole. Learn the secret to making chicken enchiladas with mole sauce. Enjoy a show-stopping demo on making fabulous seafood paella. Our dessert tutorial will be tres leches cake.
1 Mon., May 10, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21735
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 buttermilk fried chicken and what makes it super delicious. Learn why their mac-n-cheese is decadent, made with cheesy béchamel sauce and topped with pickled jalapeno, bacon, toasted crumbs, and scallions. Enjoy a how-to on searing shrimp and preparing grits from start to finish including 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 Tues., May 11, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21736
Sloppie Joe‘s Gourmet Grub
541 Central Park Avenue, Yonkers
914-573-6469, www.sloppiejoes.com
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 that make each SJ sandie an artisanal creation. Discover the story behind his food trucks and brick and mortar location. 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, spicy slop, drop and roll, and their new signature sandwich, the Hawaiian, along with a few cool alternatives for non-beef eaters. Learn the best way to hand cut potatoes to ensure quality French fries. Discover why his milk shakes are to die for! This class is held in the OUTDOOR space, so dress accordingly, rain date on May 13.
1 Wed., May 12, 5:30-7:30 pm, $21 (+ $20 sampling fee in CASH, payable to instructor). #21737
RAIN DATE: Thurs., May 13, 5:30-7:30 pm
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
914-749-3406, www.zwillingcookingstudio.com
Asian Street Food—Hands-on Cooking! Executive Chef Bernard Janssen shows us how to use Zwilling products while we learn to prepare a sit down meal. Learn cooking techniques and knife skills with this extensive interactive lesson to help prepare some of the following dishes to share: sate ayam with peanut sauce, spring rolls with sweet and sour sauce, pho, tom kha kai, lemongrass pork skewers, pork and shrimp dumplings, Thai fish cakes, a quick pad Thai, grilled banana leaf with white fish, papaya salad, summer rolls and chicken larb. As a special class treat, get a substantial discount on all Zwilling products (check website). Longer class due to interactive cooking! Limited space.
1 Thurs., May 13, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21738
Locali
2 Kirby Plaza, Mount Kisco
914-242-0100, www.localipizzabar.com/mount-kisco-ny
Lunch Italiano! The train station has been transformed into one of the hottest bars in the area, serving amazing food from award winning owner and executive chef Mogan Anthony who creates an all-around fabulous experience each time you visit. Chef will teach us to prepare their now famous Locali clam pizza bread, with lemon cream. Learn to perfectly pan sear bronzino with red and green pesto and olive oil potatoes. Experience the house special whipped cheesecake with extra virgin olive oil. Talk, taste and toast with us!
1 Sat., May 15, 12:00 noon-2:00 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #21739
Risotto Restaurant
788 Commerce Street, Thornwood
914-769-6000, 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 restaurant’s namesake. Begin with a demonstration on a favorite, making fresh mozzarella. Perfectly prepare risotto verde primavera tableside as chef will flambé in a giant wheel of Pecorino Romano cheese. The end of meal treat is a lesson on panna cotta with a surprising twist.
1 Mon., May 17, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $10). #21740
Apiary
157 Larchmont Avenue, Larchmont
914-834-3572, www.apiarylarchmont.com
Hands-On Prep! Chef owner Joerg Zehe was trained by the likes of Jacques Pepin and Alain Sailhac at the French Culinary Institute. Tonight, he shares his wisdom and commercial kitchen for us to “play” in. Pick up some cooking skills with this hands-on class that will have you doing part of the preparation. We begin with a structured salad and then mastering chicken cordon bleu. Learn to make an easy yet delicious spaetzle with French green beans. Chef shows us the technique to perfect a classic crème brulee.
1 Tues., May 18, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21741
The Horse & Hound Inn
94 Spring Street, South Salem
914-763-3108, www.thehorseandhoundinn.com
Outdoor Night with Music! During the twenty years the Vales have owned the Inn, there have been several sightings of spirits. Our hosts, Silvano and Sue Vales and friends will keep us in the “spirit” of the upcoming summer! Patio dining (weather permitting) for our lessons on summertime classics with a twist. Begin with an amuse bouche of pesto shrimp and then a “how to” on caprese skewers. A tutorial on a refreshing watermelon, feta and arugula salad. Learn the art of preparing fish such as mahi mahi set over broad beans and wilted greens. Enjoy a light and refreshing sangria then a light dessert of strawberries with balsamic glaze, mascarpone, fresh mint and lemon zest to end our dinner demo.
1 Wed., May 19, 5:30-9:30 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #21742
Tromonto by Zuppa
27 Saw Mill River Road, Hawthorne
914-347-8220, www.tramontos.com
Pizza-Pizza Hands on! Newly renovated and now home to a pizza oven tonight we will get hands on with a pizza lesson. Join owner chef Nando Paterra as he discusses “tossing pies” from the dough to the ins and outs of their combo gas and wood burning oven. Try a variety of pizzas including the speck, fig jam, and gorgonzola; and the broccolletti and salsiccia. Make your own mini classic Margherita pizza. Enjoy a “how to” on baked clams oreganata and crispy calamari arugula salad with garlic aioli. And end the evening with a demonstration of a classic Italian dolce of semifreddo pistachio.
1 Thurs., May 20, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $15). #21743
Maria Restaurant
11 Huguenot Street, New Rochelle
914-636-0006, www.marianewrochelle.com
Veggies are the Star at 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. Famous for his bar bites of eggplant fries and cauliflower fritters, learn his tips to making them light and decadent. This restaurant is one of few awarded the Michelin’s 2020 Bib Gourmand. Learn how to make rare sesame tuna with cucumber, scallion, sesame, and tamari and why his honey glazed chicken wings are so good. For dessert, taste the lightest doughnut around made at Pop’s Espresso next door, filled with cannoli cream and enjoyed with a cappuccino. The “dannoli” will change your life!
1 Sat., May 22, 12:00 noon-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21744
Brothers Fish & Chips
172 North Highland Avenue, Ossining
914-488-5141, www.brothersfishandchips.com
Eat Fish. Live Longer! Here is one big family of chefs that have realized their dream by owning a seafood restaurant next door to the 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 mom’s creamy rice pudding.
1 Mon., May 24, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21746
Zuppa Restaurant and Lounge
59-61 Main Street, Yonkers
914-376-6500, www.zupparestaurant.com
Italian Flare! Owner Robert Leggio helped spark the development of the Yonkers’ downtown waterfront district. Zuppa is housed in the Gazette Newspaper’s Printing Press warehouse. Chefs Paskual and Edi Dedi will demonstrate how to present herb crusted calamari skewers served with arugula petals. Enjoy a lesson on hand-made ricotta cavatelli with guanciale in an egg Pecorino sauce. Chef teaches us to perfectly sear a petit black angus filet served with oyster mushrooms and polenta cubes. Enjoy the classic with a lesson on tiramisu accompanied by Italian coffee.
1 Tues., May 25, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $15). #21747
Baked by Susan
379 S. Riverside Avenue, Croton-on-Hudson
914-862-0874, www.bakedbysusan.com
Bread and Butter Hands-on! As the Best of Westchester winner 7 years in a row Susan O’Keefe knows a thing or two about baking. The bakery is now housed in a new facility and this veteran baker will show us the basics of using yeast. Hand make your own loaf of bread and while the loaves bake learn to make easy churn butter. Take your bread home to share with loved ones. Enjoy some of Baked by Susan’s favorite breads with house-made butter and coffee. Lots of baked goods to purchase including their now famous empanadas and pies!
1 Wed., May 26, 6:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21748
Saltaire Oyster Bar
55 Abendroth Avenue, Port Chester
914-939-2425, 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 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 learn the secrets to their fresh fish tacos. Create a key lime tart and make a mini seasonal cocktail to pair with our oysters.
1 Thurs., May 27, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21749
Wood.Fire.Food.
Sabia Homestead, 8 Main Street, North Salem
914-255-5206, www.woodfirefoodco.com
Conner McGuinn Studios, www.connormcginnstudios.com
Open Fire, Outdoor Dinner! Daniel Sabia is a dreamer, an artist, and a realizer of amazing meals cooked entirely outdoors by managing fire. He creates one of a kind outdoor dining experiences in any location. He is part of a cooperative of artists who are together at Makers Central in Tarrytown. Chef utilizes cooking on an open fire to evoke a feeling of warmth and community. Discover the use of the open flame to serve up the freshest ingredients such as beautifully grilled melon and tomato panzanella. Next, a lesson on wood grilled chicken and smoked avocado, adorned with salsa verde. Finish around the fire with grilled peaches, smoked ricotta, sprinkled with burnt almond crumble. All dinnerware is from Conner McGinn Studios. Conner creates custom ceramics from high fire stoneware or porcelain that are food safe glazed and are featured in many restaurants. Dan treats us to his family’s homemade wine.
1 Tues., June 1, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21750
RAIN DATE: Wed., June 2, 5:30-8:30 pm
Summer 2021
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
914-749-3406, www.zwillingcookingstudio.com
Asian Street Food! The cooking studio online classroom is ready to go with three cameras and microphones set up with the perfect lighting. Join Executive Chef Bernard Janssen for a virtual class showing us how to use Zwilling products while we discover how to prepare creative Asian dishes such as sate ayam with peanut sauce, spring rolls with sweet and sour sauce, pho, tom kha kai, lemongrass pork skewers, pork and shrimp dumplings, Thai fish cakes, a quick pad Thai, grilled banana leaf with white fish, papaya salad, summer rolls and chicken larb. Watch or prepare in real time with your own ingredients. Once signed up through WCC, you will pay a lesson fee directly to the Zwilling Cooking Studio on their website and they will forward the Zoom link, recipe to follow along, and the ingredient and equipment list should you chose to cook in real-time. As a special class treat, get a substantial discount on all Zwilling products with the class coupon provided.
1 Tues., July 13, 5:30-7:30 pm, $21 (+ $25 lesson fee, payable to instructor). #6848
Tarry Tavern
27 Main Street, Tarrytown
914-631-7227, www.tarrytavern.com
Summer Farm-to-Table! Owner Henry Cabral’s American gastropub 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 the art of gazpacho with heirloom tomatoes. Watch him prepare black bass with summer vegetables over house made pasta. Our chef began his career as a pastry chef and makes some of the most delicious desserts – just taste his blueberry pie a la mode. An informative demonstration with a classically trained restaurateur makes for a lovely evening!
1 Tues., July 20, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #6849
Clock Tower Grill
512 Clock Tower Drive, Brewster
845-582-0574, www.clocktowergrill.com
Lobsta’ in the courtyard! Now the proud owners of a farm supporting the restaurant’s growing needs, our most talented Chef Rich Parente will teach us to create a seafood extravaganza. A local beer for us to try while learning the techniques for an old-fashioned shrimp boil and lobster (1 per person) baked with clams, mussels, corn on the cob and roasted potato salad. A how-to on shortcakes and whipped cream utilizing summer’s seasonal fruits. Come see this creative chef in action. Held outdoors weather permitting.
1 Wed., July 21, (rain date, Thurs., July 22), 6:00-8:00 pm, $21 (+ $35 sampling fee in CASH, payable to instructor). #6850
AJ’s
542 North Avenue, New Rochelle
914-235-3009, www.AJsBurgers.com
Grillin’ and Chillin’! Chef Alan Cohen will delight with his knowledge of simple food made from great ingredients. Voted Best NY Burger, AJ’s serves up creative and delicious food. He will demonstrate “how to prepare and grill everything outdoors” with a summertime ingredient list consisting of some of these favorites: eggplant, peppers, portobello mushrooms, sweet and Idaho potatoes to pair with three proteins; chicken, beef and shrimp. Create a seasonal dessert of grilled melon and pineapple with whipped cream. Join us for this outdoor demonstration in their courtyard.
1 Tues., July 27, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #6851
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