To register please call 914-606-6830, press option 1
Husband and wife team Anthony Russo and Andrea Kish, fine wine buyers and owners of ARIES Wine and Spirits, make wine appreciation and education fun and memorable! You must be 21 and over to register. No refunds for these classes. Courses are held at Aries Wine and Spirits, 128 West Post Road, White Plains. Phone: 914-946-3382
Classes begin promptly at 7:30 pm; please allow enough time to park and sign in. Each class meets for 1 Tues., 7:30-9:30 pm, $26 (+ $20 sampling fee, payable in CASH, to instructor).
ABC’s of White Wine
This “Anything But Chardonnay” course will cover chardonnay, the world’s most well-known white wine, discussed and tasted in comparison with five other white wine grapes. Grape origin, winemaking style, wine service, storage, and pairing with foods will be covered. Appropriate cheeses will be served as palate cleansers and to demonstrate food and wine compatibilities.
CE-WINE 2001, Mar. 9. #21364
ABC’s of Red Wine
This “Anything But Cabernet” course will cover cabernet sauvignon, the world’s most widely grown red wine, discussed and tasted in comparison with five other red wine grapes. Grape origin, winemaking style, wine service, storage, and pairing with foods will be covered. Appropriate cheeses will be served as palate cleansers and to demonstrate food and wine compatibilities.
CE-WINE 2000, Mar. 30. #21365
BAKING & COOKING
Buttercream Decorating Techniques
Learn the basic art of decorating with buttercream. In this workshop, learn how to prepare icing to obtain the right consistency for decorating, how to color icing, and how to fill a decorating bag. Discover the basic art of cupcake and cake decorating through basic baking tips and tricks. In the first class, students will bring eight cupcakes to decorate and for the second class, students will bring a cake to decorate.
CE-COOK 2060, 2 Sat., Mar. 13 & 20, 10:00 am-12:00 noon, KNC-4, $46 (+ $40 materials fee, payable to instructor). L Nicholas. #21449
Flatbreads and Crepes from Around the World
Working with flour and water is so much fun and therapeutic! In addition to baking loaves of bread, there is a world of flatbreads, crepes, and pancakes that are fun and enjoyed around the world. In this virtual class, explore options for working with breads, pancakes, and crepes with a global accent, including working with fermented batters.
CE-COOK 2063, 3 Sat., Mar. 13-27 & 1 Sun., Apr. 4, 3:00-5:00 pm, $99. R Bhattacharya. #21698
Indian Cooking Made Fun and Simple
Love Indian food and want to learn how to cook it in an easy and practical manner? You are in luck! This series of classes will take you through a complete journey in Indian cooking, covering everything from stocking up an essential spice pantry to cooking your favorite dishes and incorporating healthy seasonal produce. This virtual class is designed for all levels and will accommodate most dietary restrictions.
CE-COOK 2064, 7 Sun., Jan. 24-Mar. 7, 10:30 am-12:00 noon, $130 (+$20 for optional Spices and Seasons cookbook, payable to instructor). R Bhattacharya. #21699
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.
We will be “ZOOMING” through the winter months. Join the fun and take a virtual class to interact with chefs and attendees and learn new techniques. The ZOOM class registrations will end four days prior to class date.
The link will be emailed directly to you from the restaurant (vendor) who is setting up the class. You will pay “sampling” lesson fees directly to them and they will send you the link and password for the class as well as ingredient, equipment lists and recipes.
During the warmer months in-person classes may be held outdoors weather permitting.
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville 914-749-3406, www.zwillingcookingstudio.com
Paella Cooking! 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 this classic dish. Learn cooking techniques and knife skills used to make radicchio salad and a proper vinaigrette. Watch or prepare in real time with your own ingredients a lesson on mastering paella two ways starting with Valenciana style (chicken, butter beans and artichokes) and a seafood paella. Watch the technique to make crema Catalana flavored with almond and star anise. 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., Mar. 16, 5:30-7:30 pm, $21 (+ $25 “sampling” lesson fee, payable to instructor). #21719
Tina Zaccardi, Winner of The Great American Baking Show
Eat Dessert First! Westchester’s own Tina Zaccardi, winner of The Great American Baking Show, is hosting a dessert workshop and you can join her via zoom to make lemon meringue tart. In this visual demo you can cook alongside chef in your kitchen or just follow along and recreate it in your own time. Learn how to make a pate sucree (sweet pastry crust), a luscious lemon curd and a Swiss meringue. She will also show you how to turn the leftover meringue into meringue cookies. Once signed up through WCC, you will pay a lesson fee directly to Tina (via Zelle or Venmo) and she will forward the zoom link, recipe to follow along, and the ingredient list to purchase on your own should you chose to cook in real-time.
1 Thurs., Mar. 25, 6:30-8:30 pm, $21 (+ $10 “sampling” lesson fee, payable to instructor). #21720
27 North Main Street, Port Chester 914-481-5551, www.tacoshackpc.com
Saturday Fun! Explore southern and coastal dishes using local seasonal vegetables, fruits, and herbs led by chef owner Luis Aguilera on a lesson consisting of a limeade mocktail (or add alcohol) and dishes for you to create in your own home. Cook alongside chef in your kitchen or just follow along and recreate it in your own time with a lesson on how to properly cook rice and beans, make green tomatillo sauce and the best way to roll enchiladas. Once signed up through WCC, you will pay a lesson/ingredient fee directly to Taco Shack (via cash, Zelle or credit card) and they will forward the zoom link, recipe to follow along, and you will pick up the ingredient box the day before to follow along with our talented chef on the zoom class. Cook on your own or if you chose to cook in real-time.
1 Sat., Mar. 27, 11:00-1:00 pm, $21 (+ $30 “sampling” lesson plus ingredient box fee, payable to instructor). #21721
Pie Making! Join Pound Ridge resident Head Baker Jason Bowman for an on-line based masterclass in pie making. As an avid home baker for many years, having previously worked in a retail bakery in UK, Jason is a master at European style baking that is based on quality ingredients, hand crafted and baked fresh daily. Begin with a demonstration on coconut cream pie with meringue topping and then bake along or in your own time with a tutorial on a delicious spiced pear and salted caramel galette (open pie). Learn the best techniques for making a pate sucree pie dough, the secrets of blind baking, how to make foolproof meringues and the technique to make a perfect salted caramel. Once signed up through WCC, you will pay a lesson fee directly to Breads-N-Bakes 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.
1 Tues., Apr. 6, 6:30-8:30 pm, $21 (+ $20 “sampling” lesson fee, payable to instructor). #21722
Chef Hannah Gerety is a professionally trained private chef offering meal prep services and cooking classes and specializing in custom, ready-to-eat, meal prep personally designed for your family’s dietary needs. Chef Hannah will lead us in a lesson consisting of three dishes for a spring harvest for you to create in your own home. Cook alongside chef in your kitchen or just follow along and recreate it in your own time. The menu for the evening’s lesson will be a spring pea and mushroom risotto utilizing the taught technique to making a creamy and flavorful risotto. Next asparagus with hollandaise sauce including a step-by-step method to making this “mother sauce” served with blanched asparagus. A lesson on strawberry and goat cheese salad with a perfect red wine vinaigrette will teach us how to incorporate fruit into a delicious spring salad that is savory, sweet and creamy. Once signed up through WCC, you will pay a lesson fee directly to Dishing It on their website with a password and they will forward the zoom link, recipe to follow along, and the ingredient list to purchase on your own should you chose to cook in real-time.
1 Mon., Apr. 12, 6:00-8:00 pm, $21 (+ $15 “sampling” lesson fee, payable to instructor). #21723
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. She is on a mission to offer better options for those trying to lead a cleaner lifestyle. From breakfast and lunch to her famous cookies baked better, she does it all! Yonkers is home to her grab-and-go cookie and coffee shop while her manufacturing facility for the all natural cookie line and farm-to-table cafe is in Hopewell Junction. Hear Jane’s story and follow along via Zoom. Prepare in your own home or recreate it in your own time, delicious pecan squares and a gluten free almond and coconut cake. Once signed up through WCC, you will pay a lesson fee directly to Jane Bakes on their website and they will forward the zoom link, recipe to follow along as well as the ingredient list to purchase on your own should you choose to cook in real-time, along with a coupon code for a free pack of cookies.
1 Thurs., Apr. 15, 6:00-8:00 pm, $21 (+ $15 “sampling” lesson fee, payable to instructor). #21724
DeCicco & Sons
17 Maple Avenue, Armonk (Demo Kitchen-2nd floor) 914-499-1100, www.deciccoandsons.com
Beautiful Demo Kitchen! Chef Frank Carlucci teaches the techniques used from their catering specialties with printed recipes. You will be amazed how easy it is to host a perfect luncheon beginning with a berry basil spritzer. Help prep starting with a strawberry balsamic Caprese salad on crostini and spring herbs deviled eggs. Learn an easy dish of spinach orzo salad with seared shrimp. Brendon O’Brien, their in-house craft beer manager guides us in pairing three different beers with our courses. We will make our cannoli from their delicious bakery to go with coffee or tea.
1 Tues., Apr. 20, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21725
The Winery at St. George
1715 E. Main Street, Mohegan Lake 914-455-4272, www.thewineryatstgeorge.com
Italia Here We Come! Listed on the National Register of Historic Places, The Winery is housed in a 107-year old stone church and is one of the most sought-after, unique venues in the tri-state area. Tonight, learn about the wines of Italy and food of that culture. Join us for a unique tasting experience with owners Tom DeChiaro and wine enthusiast John along with executive chef Cisco guiding our palates through a three-course Italian food pairing. Chef will create unique Italian cuisine from the region in his seasonally inspired plates such as stuffed arancini and a surprise dessert as we explore Chianti, Barolo, and Biancazita wines.
1 Wed., Apr. 21, 5:30-7:30 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21726
27 Main Street, Tarrytown 914-631-7227, www.tarrytavern.com
Hand Crafted Pasta Demo! Owner Henry Cabral’s American gastro-pub offers creative, locally sourced dishes and seasonal menus inspired by what farmers and fishermen are growing, raising, and catching. Learn to make hand crafted ricotta cavatelli with spring asparagus, peas and brown butter sauce, and how to stuff chicken breast with morel mushrooms and leeks. Cabral is a former pastry chef and makes us some of the most delicious desserts-just taste his strawberry rhubarb crumb pie. Enjoy a night out with a classically trained restaurateur!
1 Tues., Apr. 27, 6:00-8:00 pm, $21 (+ $25 sampling fee in CASH, payable to instructor). #21727
Climbing Wolf Coffee & Beer
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
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
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
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
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
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
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
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
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
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