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 (except where indicated). 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.
Donna Monaco, coordinator for A Taste of Westchester and advocate for food education, creates these classes by recruiting chefs to host cooking demonstrations in their restaurants. @DonnaDishes Instagram and Facebook she recaps these demonstrations and highlights recipe development for home cooks.
Restaurants: Interested in hosting a class? Email: atasteofwestchesterwcc@gmail.com
Fall 2022
Clock Tower Grill
512 Clock Tower Drive, Brewster
845-582-0574, www.clocktowergrill.com
Farm Favorite! Proud owner of a farm supporting the restaurant’s ever 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 spectacular ingredients from his farm into a creative and delicious menu at this true American restaurant. Learn an easy technique to make a familiar appetizer at home—potato knish with a mustard dipping sauce. Hand roll semolina gnocchi to make crispy Romano smothered in Clock Tower Farm lamb Bolognese sauce served with a dollop of fresh whipped ricotta. Save room for chef’s now famous honey bee and vanilla bean pudding. Watch for his special popup menus and always expect the unexpected at CTG!
1 Wed., Nov. 30, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #90258
Brothers Fish & Chips
172 North Highland Avenue, Ossining
914-488-5141, www.brothersfishandchips.com
Eat Fish. Live Longer! This family of chefs have realized their dream by owning a seafood restaurant next door to their original takeout spot. Known for his beautiful plates and creativity, Chef Owner Elmer Oliveros will start our demonstration with his delicious rendition of seafood soup with clams, mussels and shrimp in a fresh broth. Chef will show us how to prepare a beautiful crab salad served over fried green plantains and jalapeno aioli that you can recreate any night of the week. Enjoy a discussion on the just picked vegetables from local Fable Farm. As a bonus, 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 lemon citrus cake. A lovely surprise awaits from this talented chef who is known for his personalized tasting menus and now the proud owner of a catering “on the go” food truck! Join us for an intimate lesson.
1 Mon., Dec. 5, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #90259
El Barrio
185 Summerfield Street, Scarsdale
914-723-2600, www.elbarriony.com
Taco Tuesday—Mexican Tortillas! Owners Frank Valenti, Michael Mondrone and Chef Salvatore Cucullo opened this sleek and casual, trendy Mexican restaurant incorporating street food with specialty cocktails. Start with a fun jalapeño rellenos stuffed with chorizo and three-cheeses served with salsa roja. Watch chef make fresh stretched tortillas to use for our tacos and tostadas with a variety of fillings as in a traditional roast chayote, Barrio slaw, with crispy onions and fusion chicken Tinga, salsa roja, onion, and cilantro. Chef will teach us to make Mexican churro fries with chocolate dipping sauce and a themed mini-cocktail especially for our class. Check out their calendar of events for great music and comedy nights!
1 Tues., Dec. 6, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #90260
Sambal Thai & Malay
4 West Main Street, Irvington
914-478-2200, www.sambalny.com
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. The cooking process combines the high heat of the wok with constant agitation to create flavors and textures. Enjoy a sample of a Thai iced tea while watching a tutorial on a few special dishes starting with soup to take the chill off, Tom Yum—lemongrass broth, lime leaves, chili, galangal oyster mushroom, tomato, red onion and chicken. Chef will have us hand craft our own Pork Momos—steamed dumplings to take home and let us taste theirs. Explore the tastes of Pad See Ew—flat noodles, Chinese broccoli, eggs, and shredded pork and crusted triangle tofu with peanuts, scallions and sweet chili sauce. Then a lesson on basil fried rice with eggs, bell pepper, onion, and basil. Chef Arora was featured on The Food Network’s Beat Bobby Flay in “Field of Greens”—season 16/13. In warm weather, visit the rooftop deck with views of the Hudson. Come taste the bold flavors!
1 Tues., Dec. 13, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #90261
Spring 2023
La Catena Italian Restaurant
871 Saw Mill River Road, Ardsley
914-231-9260, www.LaCatenaArdsley.com
Flames! Catena meaning a connected series or chain as is this family restaurant to the surrounding community. Owner Chef Jeff Delija, a won-derful host and teacher, will fill our senses with some of his favorite Italian dishes starting with Melanzane di Rollatini—eggplant rolled, stuffed with ricotta then baked with mozzarella and marinara sauce. Get your cameras ready for a flaming tableside show and sample—fresh pap-pardelle pasta, three types of mushrooms, and ignited cognac, melded in a giant hollowed wheel of imported Parmigiano-Reggiano. Next a les-son on Pollo alla Catena—chicken breast stuffed with shrimp, prosciutto and mozzarella, sautéed in white wine, lemon, with green peas, shal-lots served with potatoes and veggies. Enjoy a taste of their tiramisu with coffee for dessert. Attendees love the show as this chef is on fire!
CE-REST 2000, 1 Mon., Mar. 13, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20154
Tarry Tavern
27 Main Street, Tarrytown
914-631-7227, www.tarrytavern.com
Hand Crafted Pasta! Owner Henry Cabral’s American gastropub offers creative, locally sourced dishes and seasonal menus inspired by what farm-ers 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 mush-rooms and leeks. Cabral is a former pastry chef and makes us some of the most delicious desserts—just taste his strawberry apple crumb pie. En-joy a night out with a classically trained restaurateur!
CE-REST 2000, 1 Thurs., Mar. 23, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20156
Tramontos
27 Saw Mill River Road, Hawthorne
914-347-8220, www.tramontos.com
Now that’s Italian! Join Owner Chef Nando Paterra as he discusses the art of making fish con parchment, a classic preparation utilizing folded pa-per to trap steam, keeping the fish moist. While our fish bakes, their wood burning pizza oven greats us with a taste of fig jam, speck and gor-gonzola on a crisp perfected dough. Enjoy a “how to” on house made stuffed pasta utilizing the season’s best offerings in a flavorful sauce. Op-tional additional $15 pairs a wine selection with each course. Demonstration on a lovely Italian dolce—panna cotta with Amerena cherry and a sugary shortbread crumble. Always a delicious favorite, Mangia!
CE-REST 2000, 1 Mon., Mar. 27, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $15). #20157
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 mess around 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 then on to 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. Always something for everyone! Longer class due to participation.
CE-REST 2000, 1 Tues., Mar. 28, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20158
Baked by Susan
379 S. Riverside Avenue, Croton-on-Hudson
914-862-0874, www.bakedbysusan.com
Bread and Butter Hands-on! Adorn your springtime feasts with the art of bread baking. As the Best of Westchester winner for many years, you can say that Susan O’Keefe knows a thing or two about baking. Her award-winning bakery is beautiful and this veteran baker will show us the ba-sics of using yeast to create gorgeous crusty bread. Craft your own loaf and while they bake learn to easily churn fresh butter. Take your bread home to share with a friend. Enjoy some of Baked by Susan’s favorite breads with house-made butter and coffee after our lesson. Lots of baked goods to purchase including their now famous empanadas and pies!
CE-REST 2000, 1 Thurs., Mar. 29, 6:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20159
Chutney Masala Indian Bistro
76 Main Street, Irvington
914-591-5500, www.chutneymasala.com
Vegetarian Lunch! Owner Chef Navjot Arora, affectionately known as Dr. Spice, shares his vast food knowledge from his native home in Jalan-dhar, Punjab. Enjoy an interactive education on Indian spices used to create the complex flavors that comprise each vegetarian dish. Explore the movement towards whole food plant-based diets with this all-vegetarian menu starting with a vegetable plant-based protein lesson on the proper way to prepare Dahl—yellow lentils and Papadums—mango chutney whole wheat roti. Learn the art of crafting your own Samosas with a flavorful vegetable filling. Experience the food education to create everyone’s favorite Saag Paneer—fresh house made cheese seasoned and tempered pureed spinach. Discover about the special copper vessel used for slow cooked vegetable Biryani—Basmati rice slow cooked with fresh herbs, served with Raita—cucumber yogurt cooler. Have fun with a hot demo on Tandoori nan bread. Both a fabulous instructor and cele-brated local chef winning the Best of Westchester each year. Come explore the tastes of India!
CE-REST 2000, 1 Sat., Apr. 1, 11:30am-1:30pm, $21 (+ $30 in CASH sampling fee, payable to instructor). #20160
The Dessertist
4 Croton Point Avenue, Croton-on-Hudson
914-862-4016, www.thedessertist.com
Cake Pops! One of Food Network’s featured chefs, Samantha Benjamin, hosts a hands-on cake pop lesson in her dessert studio. Their pops are featured in all DeCicco & Sons locations, and all NYC Morton Williams locations. They are also sold in many other stores and can be ordered online. Tonight, she will share some secrets to making some springtime themed cake pops with a variety of fun 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 creations. Please be aware that this is a standing only class as you will be in the production kitchen.
CE-REST 2000, 1 Mon., Apr. 3, 6:30-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20161
AJ’s
542 North Avenue, New Rochelle
914-235-3009, www.AJsBurgers.com
Say Cheese! Chef Alan Cohen will fill your plate and mind with his knowledge of simple food made from great ingredients. Voted Best NY Burg-er, this local hot spot continues to serve up some super food. Versatile veggies like plump eggplant, zippy zucchini and tangy tomatoes are not only good for you but bring a special something to many recipes. AJ teaches us how to incorporate them into several dishes. Make your own mozzarella from fresh curd to enjoy while still warm. Learn to slow roast veggies in EVOO to top a garlic rubbed bruschetta. Watch our chef as he easily makes tomato bacon jam to adorn a mini mozzarella burger. Enjoy grilled zucchini, roasted eggplant and peppers, and our freshly made mozzarella on warm house made crusty bread. Finish with Gifford’s vanilla ice cream with caramelized sweet tomato topping. Always full of sur-prises, he shares tastes of whatever special he is making that day. This is always a terrific class, up close and personal, with a top-notch instructor and a repeated Best of Westchester winner!
CE-REST 2000, 1 Tues., Apr. 11, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20163
Tredici North
578 Anderson Hill Road, Purchase
914-997-4113, www.tredicinorth.com
Modern Italian! Executive Chef Giuseppe Fanelli’s family is from Puglia where they produce olive oil at their family grove. Chef 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, including “Man Finds Food,” “Kitchen Casino,” and as the champion on The Food Net-work’s “Chopped,” he demonstrates some of his special dishes, starting with salad greens, Gorgonzola cheese, toasted Pignoli nuts, adorned with a springtime tarragon vinaigrette. Learn to properly prepare the catch of the day, organic salmon with a tapenade crust. Chef shows us the mak-ing of Sicilian roasted eggplant ravioli, Vidalia onions, and heirloom tomatoes in a fresh sauce topped with ricotta Salata. We end with a sweet treat of fruit and gelato. Small class limited to private upstairs room, so sign up quickly to catch a glimpse of a most talented chef!
CE-REST 2000, 1 Thurs., Apr. 13, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20164
DeCicco & Sons
777 White Plains Road, Eastchester (Bar Area-1st floor)
914-704-3220, www.deciccoandsons.com
Cheese, Glorious Cheese! At this new location, this family operated specialty grocery store now offers a beautiful bar that serves local beer and wine. Their expert cheese monger will teach some special techniques used by their award-winning catering staff. Trending and always an enter-taining fan favorite, learn to create your own charcuterie board just like a professional, including salami roses. Receive an in-depth education on the selection of cheeses, suitable accompaniments, and the perfect wine pairings. Be ensured you will be the talk of your party! To top off the night, pipe your own cannoli to satisfy that sweet tooth. Arrive early or stay late to shop in the beautifully stocked aisles or linger to enjoy a drink at the bar with their extensive selection of craft beer and wine!
CE-REST 2000, 1 Wed., Apr. 19, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20166
Happiness is Catering Back Country Market and Cafe
1067 North Street, Greenwich, CT (NY border)
203-861-4020, www.Happinessiscatering.com
The Study Fine Wines & Spirits (Class begins here)
1071 North Street, Greenwich, CT
203-340-9410, www.thestudyfinewines.com
Wine to Table—Hands On! Tonight we begin the evening at a library-like intimate shop aptly named “The Study” who specializes in small pro-duction wine, craft breweries, and artisanal spirits that are both local and from around the world. Owner Katie will talk about wines, show us how they pair with amazing cheeses all while sipping a springtime drink created just for our class. We will move to The Back Country Market and Café to hear from Owner Christine discusses her “tricks of the trade” to make your next event unforgettable. Enjoy Prosecco while enjoying these creative appetizers: a ricotta, artichoke, Parmesan galette, a savory mushroom shallot tart, mango crab stacks, and lemon mousse with fresh berries just to mention a few. Christine shares entertaining secrets that will make your next event unforgettable. This is a “hands on” class that allows you to taste and create therefore extended time due to this very generous double class!
CE-REST 2000, 1 Thurs., Apr. 20, 6:00-8:30pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #20167
Apiary
157 Larchmont Avenue, Larchmont
914-834-3572, www.apiarylarchmont.com
Hands-On Prep! They always strive to find natural ingredients locally to create wholesome meals for the whole family. Learn with Chef Owner Joerg Zehe as he shares a beautiful meal in preparation of celebrating Mother’s Day. Our food education in this hands-on class will have you do-ing part of the preparation for the following meal. Starting with strawberry spinach salad then on to the technique for lemon roasted shrimp and asparagus with herbed couscous that you will easily be able to recreate at home. Chef helps us create our own French classic—chocolate mousse. At the café, there is something for everyone! Longer class due to participation.
CE-REST 2000, 1 Tues., Apr. 25, 5:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20168
Albano’s
83 Westchester Avenue, Pound Ridge
914-764-4051, www.AlbanoAppliance.com
Interactive Wonderful Setting-Moroccan Flavors! Resident chef Jehan deNoue manages the company’s continuing education program, including cooking classes, manufacturer demonstrations, 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 interesting spices used in this 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 yo-gurt and coriander. Do not miss this class as it is always a favorite and gives you an insight into the latest cooking technology!
CE-REST 2000, 1 Thurs., Apr. 27, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20169
The 808 Bistro
808 Scarsdale Avenue, Scarsdale
914-722-0808, www.the808bistro.com
Vegetarian Lunch! Owner Chef Salvatore Cucullo has trained at the CIA that coupled with his family background in Italian cuisine made for a per-fect recipe. The new pre-fixe menus for lunch or dinner are constantly changing with offerings paying loving homage to Nana’s recipes. Many are incorporating a few “meatless meals” into their diets and our knowledgeable chef will teach us a few tips to making vegetarian dishes delicious starting with General Sal’s cauliflower—with a sweet tangy sauce and zesty lime-cream. Explore a satisfying springtime dish of whole wheat lin-guine—artichoke hearts, sun-dried tomatoes and asparagus, garlic and olive oil that you can easily make on a weeknight. End our lesson with a fresh berry Napoleon with Gran Marnier cream. As “The Frugal Foodie” they offer family meals! A talented chef and always a favorite instructor!
CE-REST 2000, 1 Sat., Apr. 29, 12:30-2:30 pm, $21 (+ $25 in CASH sampling fee, payable to instructor). #20170
Zuppa Restaurant and Lounge
59-61 Main Street, Yonkers
914-376-6500, www.zupparestaurant.com
Italian Flare! This establishment helped spark the development of the Yonkers’ downtown waterfront district. Historically it is housed in the Ga-zette Newspaper’s Printing Press warehouse and now has a warm southern Italian inspired decor whose walls are made with 100-year old bricks. You may recognize its interior as many TV and movies have filmed within. Chefs Paskual and Edi Dedi will demonstrate how to make “Cocoa Puffs”—flour dusted chickpeas and fava beans with Parmigiano truffle oil. A lesson on hand formed gnocchi made with 00 flour and ricotta creat-ing fluffy pillows with lemon butter broth and lemon crunch. Chef teaches us to perfectly sear Bistecca Creekstone black angus sirloin with whipped potatoes and broccoli rabe. Optional $15 wine pairing with each course. Enjoy a classic with a lesson on tiramisu accompanied by Ital-ian coffee. Head to the river—buon appetitto!
CE-REST 2000, 1 Mon., May 1, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $15). #20171
Meraki Taverna
456 Main Street, Armonk
914-219-8888, www.merakitaverna-armonk.com
Opa! In Greece, “meraki” is described as doing something with passion, with absolute devotion, with undivided attention or when you love do-ing 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, along with a tutorial on hand forming Yiouvarlakia Avgolemono—pork and beef meatballs with rice in a lemon sauce with Fasoulakia—string beans in tomato sauce. Seafood is a specialty of the house and chef shows us how to make Greek style mussels Saganaki with tomatoes, peppers, onions and Feta cheese. Chef enlightens us on classic Spanakopita preparation—spinach and Feta cheese pie with a crisp phyllo dough. Our traditional dessert will be Loukamades—fried dough with honey and cinnamon accompanied by a mini icy frappe. Arrive hungry and ready to hear chef’s stories of his youth as he feeds our body and soul. Kalí órexi!
CE-REST 2000, 1 Tues., May 2, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20172
Sambal Thai & Malay
4 West Main Street, Irvington
914-478-2200, www.sambalny.com
Asian Lesson with water views! Take a culinary tour of Thailand, Singapore and Malaysia to discover the flavors of South-East Asian cuisine. In-spired by Bangkok, proprietor Navjot Arora and executive chef Perry Rodriguez will share their expertise to acquaint us with the balanced fla-vors of sweet, salty, sour, and bitter. Enjoy a sample of Thai iced tea. Then a tutorial on a few special dishes starting with attendees’ hand craft-ing their own veggie spring rolls—shredded veggies wrapped in spring roll skin with a sweet chili sauce. Then a tutorial on a few special dishes such as green papaya salad and a favorite weeknight dinner you can make (or order in), Pad See Ew—flat noodles, Chinese broccoli, beef, and egg, in a flavorful dark soy sauce. Then a lesson on Massaman—coconut cream, onions, carrots, potatoes, peanuts, cherry tomatoes and the spic-es utilized. Chef Arora has appeared on the Food Network’s Beat Bobby Flay in “Field of Greens” and is one of our favored food educators. Visit the rooftop deck for a spectacular view of the Hudson River with a specialty cocktail in hand!
CE-REST 2000, 1 Wed., May 3, 5:30-7:30 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #20173
Northwell Health—Northern Westchester Hospital Cafe
400 East Main Street, Mt. Kisco
914-263-6294, www.nwh.northwell.edu/events
Nourished for Life—Vegetarian! Celebrate the joy of wholesome, delicious cooking. Dine and dish with experts from NWH, part of Northwell Health, and discuss the connection between the foods we prepare in our kitchens and our overall well-being. Community Outreach Program Manager for NWH, Amy Rosenfeld, MS RD CDN coordinates many healthy lifestyle programs and shares this delicious lesson on easy weeknight cooking with fresh ingredients. Regional Executive Chef Andrew Cain has revolutionized what patients think of as “hospital food” creating “re-sort-style” room-service in cafes at both Phelps Hospital and NWH, both part of Northwell Health. A Michelin-star chef and graduate of the CIA, Chef Cain is committed to providing patients, visitors and staff with seasonal, nutritious and sustainable meals. We join Chef as he demonstrates a heart healthy, yet tasty spring comfort menu, beginning with a seasonal salad utilizing spring’s freshest ingredients with a special vinaigrette. Then discover his plant-based twist on “pot pie” made with tofu, garden-fresh vegetables and herbs topped with a light crust. For a sweet treat, a light take on strawberry shortcake with a lesson on shortbread biscuits, topped with strawberry coulis, and finished with a vanilla yogurt mouse whipped cream. Learn about how you can adopt a more plant-forward, and heart-healthy lifestyle as a way to embrace healthier living from their staff physicians and a registered dietitian and/or nutritionist, from the Seema Boesky Heart Center at NWH, who will be present for questions. Held outdoors weather permitting.
CE-REST 2000, 1 Sat., May 6, 12:00-2:00 pm, $21 (+ suggested donation $25 as all proceeds go towards supporting NWH’s Community Health programs, payable onsite by credit card only). #20174
El Barrio
185 Summerfield Street, Scarsdale
914-723-2600, www.elbarriony.com
Mexican Tortillas! Owners Frank Valenti, Michael Mondrone and Chef Salvatore Cucullo opened this sleek and casual, trendy Mexican restaurant incorporating street food with specialty cocktails. Start with a tutorial on creamy avocado dressing to adorn Romaine greens, garlic toasted tor-tillas, and cotija cheese. Watch chef make beautiful chicken and cheese enchiladas that will wow your family. A lesson on perfect Mexican chur-ro fries with chocolate dipping sauce and a themed mini cocktail especially created for our class. Check out their calendar of events for great music and comedy nights!
CE-REST 2000, 1 Wed., May 10, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20175
Hudson Valley Beta Kitchen
163 Grand Street, Croton on Hudson
914-215-5328, www.hvbetakitchen.com
World of Herbs and Spice Hands-on! Are your dishes lacking flavor? Join Husband and wife, Kristen and Johnathan Zamora, both Johnson & Wales University graduates, in their production kitchen for a skills-based class on culinary fundamentals. Create dishes focusing on utilizing local ingredients for a lesson on professional cooking skills that are accessible to the home cook (YOU!), with tips to reduce the complexity often as-sociated with making flavorful dishes. Discussion on nutrition, proper handling, stocking with essentials, spice blending to create flavor profiles, rubs and marinades. Attendees take home their spice blends, flavor profile grid and an increased confidence to make flavorful food. This is not a sit-down meal but an informal seating to partake in the following recipes: Herb salad dressing, Oven roasted chicken, Broiled salmon, Rice pilaf, Herb infused custard while honing the ability to easily prepare tasty meals that even their pickiest eaters will ask for more! BYOB if you wish and please choose one of two listed class dates when registering:
CE-REST 2000, 1 Thurs., May 11, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20176
CE-REST 2000, 1 Thurs., June 8, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20177
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 as they share secrets to their fresh fish tacos. Taste their refreshing Key Lime tart for dessert. The bartender will teach us to make a mini seasonal cocktail to pair with our oysters.
CE-REST 2000, 1 Tues., May 16, 6:00-8:00 pm, $21 (+ $30 sampling fee in CASH, payable to instructor). #20178
DeCicco & Sons
422 Old Post Road, Bedford (Bar Area-2nd floor)
914-288-5800, www.deciccoandsons.com
Can You Charcuterie? At this newest location for this family operated specialty grocery store, they now offer a beautiful bar serving local craft beer and wine. Join their talented cheese monger as they teach special techniques used by their award-winning catering staff to create amazing presentations. Trending and always an entertaining fan favorite, learn to create your own charcuterie board just like a professional, including sa-lami roses. Follow an in-depth education on the selection of cheeses, suitable accompaniments, and the perfect wine pairings. Be ensured you will be the talk of your next get together! To end on a sweet note, pipe your own cannoli to enjoy. Arrive early or stay late to shop the pristine aisles or linger to enjoy a drink at the bar with their extensive selection of craft beer and wine!
CE-REST 2000, 1 Wed., May 17, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20179
Maria Restaurant
11 Huguenot Street, New Rochelle
914-636-0006, www.marianewrochelle.com
Asian Surprise—Lunch! From the brothers that brought you Pop’s Espresso and Fratelli’s Pizza, Peter and Giovanni Cucullo, Maria Restaurant emerges as only one of a handful of Westchester restaurants awarded the Michelin Bib Gourmand award. Many of the recipes are inspired by momma Maria and chef’s childhood memories, and then heightened by his creative talents and many Asian influences. Today he showcases his imagination as he shares his favorite Asian flavors in these savory dishes, starting with Salmon Tartare and Sesame Rare Tuna. Discover chefs take on curried cauliflower fritters, Asian Brussels sprouts, and Lo-Mein noodles, capped off with the technique for perfect shrimp fried rice. What a lesson in range and diversity from this talented chef. If you still have room taste a mini version of the famous “dannoli” created at Pop’s that continues to be a fan favorite. It is a delicious hybrid of the classic cannoli and doughnut, filled with cream, chocolate chips and crowned by a tiny round of biscotti! A generous educator, always one of the favorites as class sells out quickly!
CE-REST 2000, 1 Sat., May 20, 12:00-2:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20180
Pappous + Yia Yia’s Kouzina
6 Division Street, New Rochelle
Opa! Recently opened to join the food scene in New Rochelle, our veteran restaurateur and executive Chef Mike Sarris prides himself on this moto, “Cook with Love. Serve with Passion” and he does just that with every bite. Our lesson will include pita with lemon marinated olives, along with a tutorial on Tyropitakia—imported Greek Feta cheese crafted into a pie. Enjoy a “how to” on Melitzanes and Kolokithia—fried egg-plant with skodalia (garlic and potato spread). A recipe from chefs’ Yia Yia, learn to make Greek style bell pepper and tomato stuffed with rice, beef and onions in a savory sauce. Our traditional dessert will be Baklava—layers of phyllo dough with nuts, honey syrup and cinnamon accom-panied by a mini icy frappe. Arrive hungry and ready to hear our passionate chef share stories of his youth as he feeds us delicious Mediterrane-an fare. Kalí órexi!
CE-REST 2000, 1 Wed., May 31, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20182
Baked by Susan
379 S. Riverside Avenue, Croton-on-Hudson
914-862-0874, www.bakedbysusan.com
Pie Oh My—Hands-on! Get ready for fruit season with a lesson on pies! As the Best of Westchester winner for many years, 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 pie crust. Hand make your own with interactive instructions to making the perfect crust. 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 while sharing with your loved ones. 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!
CE-REST 2000, 1 Thur., June 1, 6:30-8:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #20183
Special Collaborative Cooking Classes at Zwilling Cooking Studio
These classes take place at the Zwilling Cooking Studio, 270 Marble Avenue, Pleasantville, 914-749-3406,
Email: cookingstudio@zwillingus.com, www.zwillingcookingstudio.com
Known for German knives and kitchenware, the US headquarters and Bernard Janssen, Executive Chef and Culinary Program Manager
is excited to host you in their state-of-the-art food education facility. Prepare and share a meal in their beautiful space.
Beer and wine will be available for purchase and soft drinks provided. The cooking studio offers their own classes throughout the year
so check their current schedule. Special class treat—shop with a substantial discount on all Zwilling products listed on the website
or in their onsite retail shop (sale items excluded). Receive a 10% discount on Cooking Studio Gift Cards for you or a friend!
IMPORTANT: To avoid financial losses in materials, staff and food, class registration ($21) and sampling fees ($30) must be paid in advance and have a no refund policy. The deadline to pay both registration and sampling fees is at least one week in advance or you will not be considered registered and cannot attend. There are no refunds on any of the fees for these special in studio classes. Enrollment is EASY, please follow these steps:
Call SUNY WCC to register for the listed class and pay the $21 course fee. 914-606-6830 x1.
Receive a discount code enabling you to pay the $30 sampling fee, a special SUNY WCC rate.
Register or Login to www.ZwillingCookingStudio.com/registration
Sign up for the class date you registered with SUNY WCC using your Discount Coupon Code. You will get a confirmation email once paid. You must show this email to attend class.
Zwilling Cooking Studio: Vegetarian—Nourished for Life with Northern Westchester Hospital (NWH)!
Kicking off Nutrition Month with a lesson on wholesome cooking starting with the basics. Join us in this special state of the art test kitchen to share healthy food education. In this hands-on workshop, chef will guide us in basic knife skills used for properly preparing vegetables and grains into tasty dishes as we help to prepare the recipes using Zwilling kitchen products. Learn the importance of plant-based, fiber-rich meals as a way to protect your health from both a visiting physician and nutritionist from NWH, who will be present for questions. A lesson on properly preparing Quinoa for a fiber and protein packed “white” salad—Belgium endive, fennel, apple, goat cheese, and crunchy quinoa. Alliums are a nutritious part of this lesson on perfectly creating risotto any night of the week—leeks, peas, lemon and Parmesan cheese. Enjoy a sweet treat while discovering the merits of using sous vide (a water bath) and knife skills to prep pineapple for this special dessert—spiced caramel sauce over vanilla ice cream. After cooking we will adjourn to their beautiful dining space. Healthy eating begins with new food education on the im-portance of plant-based, fiber rich meals as a way to protect your health. This is hands-on action to help prepare this 3-course shared meal.
1 Tues., Mar. 21, 5:30-8:30 pm, $21 (+ $30 paid in advance sampling fee to Zwilling). #20155
Zwilling Cooking Studio: Chef B’s Kitchen Essentials!
During this class, Chef will prepare four dishes and go over at least 15 Zwilling Kitchen essential products, from cutlery to cookware to tools and electronic equipment. You will learn how to choose the correct cookware for specific dishes. Learn the ins and outs of cooking in Staub cast iron cookware, and multi layered Demeyere stainless steel pans. Discover features and benefits of the family of Zwilling products. Learn about better preparation to reduce food waste using the Zwilling Fresh & Save system. Enjoy a delicious meal prepared by our chef consisting of: leek potato lemon soup and mini croutons, seared salmon with grilled asparagus and Hollandaise sauce, sous vide Hanger steak with caramelized on-ion cream, in a mushroom vermouth sauce and roasted carrots. A beautiful “how to” on dessert—vanilla panna cotta, pineapple, caramel and pistachio nuts. This is a full demonstration and not a hands-on class and this 4-course shared meal will be served.
1 Tues., Apr. 4, 5:30-7:30 pm, $21 (+$30 paid in advance sampling fee to Zwilling). #20162 Zwilling Cooking Studio: Hands-on Knife Skills
Chop Chop!
Chef will introduce us to the fundamentals of expert knife skills. “What makes a great knife and how do I use it?” An interactive demonstration and discussion on what makes a quality knife and which knife to use for every task. You will practice skills including: the circular rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and using a filet knife for many tasks, along with information on how to clean and maintain your knives. Bring reseal-able plastic bags to take your practice-chopped veggies home to make a great soup! This is hands-on instruc-tion on proper knife handling and light fare will be enjoyed.
1 Tues., Apr. 18, 5:30-7:30 pm, $21 (+$30 paid in advance sampling fee to Zwilling). #20165