A Taste of Westchester

Looking for a fun night Out in Westchester and Out in Fairfield?  Westchester Community College is offering private cooking demonstrations at some of the areas best restaurants, entitled A Taste of Westchester!  These classes are offered after work, during the week (mostly Monday – Wednesday) and on Saturday starting on March 5, 2018 and concluding on May 19, 2018.  You can register for only one class or all of them! Registration fees are a one-time $3.25 student fee, plus $15 per class fee and a $25 sampling fee (payable in cash) to each restaurant, prior to the demonstration.

We think this is a great idea for those looking for a new activity with friends or a date night Out In Westchester, or sign up solo and meet new people who love to cook and eat! You’ll learn new cooking techniques, from our amazing restaurant chefs, to impress your friends at your next party!  Learn how to prepare some of the new menu items offered at Westchester County & Fairfield County restaurants, plus you’ll be able to taste the chefs creations!

Please find the list of participating restaurants (from the WCC website) with dates and times below…Bon Appetite!

To register for Westchester Community College “Taste of Westchester” please call 914-606-6830 (option 1). 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 please call the college if you cannot attend to advise the restaurant.  Register early as space is limited!

La Catena Italian Restaurant, 871 Saw Mill River Road, Ardsley
Flames! Chef Emilio, a wonderful host and teacher, will fill our senses with some of his classic Italian dishes starting with a pasta e fagioli soup. Get your cameras ready for a tableside show of pappardelle a la Chef Emilio: fresh pasta, three types of mushrooms, and cognac, set on fire in a hollowed wheel of imported Parmigiano-Reggiano. Next is sogliola alla pescatore bianco: filet of sole, mussels, clams, calamari, and scallops sautéed with garlic and fresh herbs, and vitello al saltimbocca: veal scaloppini, sage, prosciutto, and demi-glaze sauce, topped with spinach and fontina au gratin. Enjoy Chef’s famous Italian cheesecake and coffee for dessert. Attendees love the show as this chef is on fire!
1 Mon., Mar. 5, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13016

Hudson Social, 11 Station Plaza, Dobbs Ferry
914-693-3875, www.hudsonsocial.com
Choo-Choo Water Views!
A restored landmark at the train station just a stone’s throw from the Hudson, this spot serves early morning to late night featuring live music. Enjoy seasonal outdoor seating to partake of the spectacular view! Chef Joe Bologna or his staff will demonstrate how to make slow roasted pork shoulder with fennel, lemon, and rosemary, using techniques that can be used in daily cooking to streamline preparation. Chef will teach us two complementary sides: broccoli rabe with garlic and Parmesan sweet potatoes. Our sweet treat is a demo on Nutella fudge crumble bars. Known for seasonal cocktails, their mixologist will instruct us on a signature beverage. Accessible by railroad – take a stroll before or after class along the Dobbs Ferry Riverfront Park. See you down by the river!
1 Tues., Mar. 6, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor).  #13017

Peter Pratt’s Inn, 673 Croton Heights Road, Yorktown Heights
914-962-4090, www.prattsinn.com
Spring Lamb!
This colonial homestead, built in 1780, has been a local inn dating back to 1926. A special place to dine, it produces fabulous creations from Executive Chef and Owner Jon Pratt, a wonderfully entertaining speaker who will delight us with stories of the Inn’s history and culinary past. Included will be a wine pairing specially selected for the evening’s all lamb menu. Chef March Walker, along with Jon, will teach us how to prepare house-made lamb merguez sausage with gigante beans and fresh herbs. Next, learn to make crispy lamb confit served over mint fusilli pasta with leeks; this dish will have us praising this talented chef. A perfect education for presenting a new entrée on your holiday table: pan-roasted lamb loin with bacon and braised red cabbage. Jon welcomes you to purchase honey from his bees, located on the property. Come dine with us for an evening of play, food, and wine! This instructor is a class favorite and always popular, so grab a friend and reserve your spot early. Baaaaaaa!
1 Wed., Mar. 7, 6:00-8:00 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #13018

Locali Pizza Bar & Kitchen, 32c Forest Street, New Canaan, CT
203-920-1440, www.localipizzabar.com
Come Fly with Me!
Lovely New Cannan has many shops and restaurants to explore, but this hot spot is truly amazing. Known for its light yet crisp pizza, it’s part of the Village Social and Pubstreet family. Chef William Eschner creates beautiful plates by incorporating surprising ingredients to make cohesive and delicious offerings. Tonight he will teach our class money saving tips used to “break down” a chicken to be used in several dishes, starting with seasonal rhubarb glazed wings with fennel crisps. Next, learn to make “spring chicken” with lemon grass, chilies, shitake mushrooms, and scallions. Our dessert will use farm fresh eggs for a lovely yuzu custard. This is a class not to miss, chickie!
1 Mon., Mar. 12, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13020

Tarry Tavern, 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. Near the Tarrytown Music Hall, many visit before or after a show for a splendid meal. Visit their take-out shop Eatarry for some delicious sandwiches and gelato. Tonight, fresh pea soup with bacon and crème fraiche, followed by hand crafted pasta in butter sauce. We’ll learn to make Goffle Road Farm chicken en croute stuffed with springtime finds of morels and asparagus. Our chef began his career as a pastry chef and makes some of the most delicious desserts: we’ll have strawberry rhubarb cobbler. Join us for an informative demonstration with a classically trained restaurateur!
1 Tues., Mar. 13, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13021

NEW! Sign of the Whale, 6 Harbor Point Road, Stamford, CT
203-883-8282, www.signofthewhalect.com
Rooftop Bar Water Views!
An American gastro pub with a vibrant nightlife, including Stamford’s only rooftop bar, located in beautiful Harbor Point with some of the best views around. This community hosts a marina, boardwalk, park, and many shops. They are known for the Whale Burger, voted Best Burger in Stamford! Event Manager Lauren Gamer has created a fun and interactive evening starting with a mixology session to perfect your own margarita. Executive Chef Walter Estrada will have us make our own empanada appetizer, and then an instructional session on a perfectly seared grass-fed hanger steak served with crispy potatoes, creme fraiche, shishito peppers, crispy sopressata, and chimichurri sauce. Each attendee will customize their own seasonal fruit galette. Join us for a beautiful night on the water!
1 Wed., Mar. 14, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13023

Zwilling J.A. Henckels Cooking Studio, 270 Marble Avenue, Pleasantville
914-749-3406, www.zwillingcookingstudio.com
Hands-on Knife Skills!
This company now has a facility with a magnificent test kitchen. They’re mostly known for their beautiful knives from Germany but as a special class treat, shop with a substantial discount on Zwilling, Staub, Demeyere, and Miyabi products (anything on their website). Bernard Janssen, Resident Chef and Culinary Program Manager, will introduce us to the fundamentals of good knife skills. “What makes a great knife and how do I use it?” He’ll lead a hands-on class discussion on what makes a quality knife and which knife to use for every task. Practice a variety of knife skills including the circular/rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and fish filet knife. Cleaning and maintaining your knives will be covered. This is not a full meal and only light fare and beverages are served during class. The cooking studio also offers their own classes throughout the year.
1 Mon., Mar. 19, 5:30-7:30 pm (+ $20 sampling fee in CASH, payable to instructor). #13024

The Dessertist, 50 Maple Street, Croton-on-Hudson
Make Your, Cake Eat it Too! Executive Pastry Chef and Owner Samantha Mittler-Benjamin hosts a hands-on cake decorating and flavor development lesson in her dessert studio. Recently named as a Food Network Featured Chef, look for her at food festivals. She’ll show us the basics of making and decorating the perfect layer cake, along with flavor development, giving step-by-step instructions to build the perfect layer cake utilizing your own combinations for fillings and frosting, including an educational lesson on fun decorating techniques. Sample tasty treats to learn about different flavor profiles along with basic beverages. Each attendee will go home with a completed layer cake with themed decorations that can be repeated at home. This is going to be FUN so grab a friend and come out to play!
1 Tues., Mar. 20, 6:30-8:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13025

L’inizio, 698 Saw Mill River Road, Ardsley
914-693-5400, www.liniziony.com
Modern Italian!
Voted as one of the best local Italian restaurants, owners Scott and Heather Fratangelo are unstoppable. Their bar serving craft cocktails and a lovely bar menu are the place to be any night of the week. Scott sends out the most beautiful plates; all ingredients are locally sourced, so the menu changes quite often. We’ll begin the evening with a lesson on a roasted cauliflower and caper vinaigrette salad. Fresh pastas and risottos are a specialty of the house and are featured utilizing seasonal ingredients; we’ll learn to make a leek and wild mushroom risotto with smoked Pecorino cheese and chicken sausage. Heather will share with us her recipe for lemon bread pudding. Join us to watch these terrific instructors in action! This class sells out quickly!
1 Wed., Mar. 21, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13026

Le Fontane, Corner of Routes 100 & 139, Katonah (Somers)
Classic Italian with a Twist! Specializing in authentic Southern Italian cuisine and hospitality, owners Antonio and Alfredo Abbate, two brothers raised by a family of restaurateurs and wine makers on Capri, introduced their culinary talents to Westchester in 1987. They own and operate three fine dining restaurants in Westchester, The Blue Dolphin in Katonah, Bacio in Cross River and Le Fontane; each has outdoor dining in warm months. Specializing in authentic Southern Italian cuisine, led by Chef Lisa Graziana, we will learn to make a springtime treat to celebrate the season, starting with artichoke alla caprese (tomato, basil, mozzarella, artichoke, olive oil, and balsamic vinegar). All pasta is made on the premises or at their pasta store located in the heart of Katonah. Watch chef instruct us on the makings of stuffed paccheri pasta, a house specialty. Next chef will prepare roasted pork tenderloin with roasted artichokes. The restaurant prides itself on its homemade desserts and they will demonstrate how to make a classic panna cotta. A local favorite for many years providing warm hospitality and delicious fare!
1 Thurs., Mar. 22, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13027

Sunset Cove Restaurant, 238 Green Street, Tarrytown
Quick and Easy – Water View!
The views of the majestic Hudson, the sparkling lights of the new Tappan Zee Bridge, and the soaring Palisades await with co-owners Gianni Piccolino and Chef Tommy Calandrucci. Tonight we learn to make 6-minute pastas (quick and easy); grilled octopus and warm chick peas, with apple smoked bacon and picked red onions; and New York strip steak with a chimichurri sauce and a rustic potato gratin. Learn to make a Nutella and mascarpone panna cotta; the chef may surprise us with a few more treats! Toast our chef with a red wine chosen to complement our feast. Always a class favorite with an energetic and talented chef, so join us down by the river!
1 Mon., Mar. 26, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13028

AJ’s, 542 North Avenue, New Rochelle
914-235-3009, www.AJsburgers.com
Up Close Demo! Chef Alan Cohen will fill your plate and minds with his knowledge of simple food made from great ingredients. Voted Best NY Burger, this local hot spot continues to serve up some super creative and delicious food. Take a simple bread crumb mixture: salty, sweet, spicy, or oreganata, and AJ will show us how to incorporate the flavor and texture into foods we cook every week. Start out with stuffed veggies including hot cherry peppers, and an iceberg and tomato salad. Then move on to crumb topped shellfish: lobster, scallops, mussels, clams, and shrimp, and a special chicken dish. Even the world’s best ice cream from Gifford’s will get a toasted crumb topping. Always full of surprises, he shares tastes of whatever special he is making that day. Check out their “Chef’s Table” dinners for a fun night with friends! This is always a terrific class, up close and personal, with a top notch instructor. Sure to be your favorite!
1 Tues., Mar. 27, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13029

Sambal, 4 West Main Street, Irvington
914-478-2200, www.sambalny.com
Asian Cuisine Water Views!
Tour Thailand, Singapore, and Malaysia as we introduce the intricate flavors of South-East Asian cuisine. Chef Lucky Thai Tungwongsakul from Bangkok, along with Proprietor Navjot Aurora, will combine their expertise to acquaint us with the balanced flavors of sweet, salty, sour, and bitter. Enjoy Malaysian murtabak (seasoned crumbled beef and egg stuffed flat bread) and char-kwayteow (broad rice noodles, soy sauce blend, chili paste, chives, beansprouts, Chinese sausage, and egg). Learn to make Malay mamak (mango chicken, sweet ‘n sour chicken, green mangos, onions, and peppers). Our dessert demonstration will be warm sweet sticky rice, coconut cream, and mangos. Visit the rooftop deck with views of the Hudson. Come taste the bold flavors from our amazing chefs and enlighten your taste buds!
1 Wed., Mar. 28, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13030

NEW! The 808 Bistro, 808 Scarsdale Avenue, Scarsdale
914-722-0808, www.the808bistro.com
Neighborhood Restaurant-Downtown Feel.
Chef and Owner Salvatore Cucullo Jr. has spent his entire life in the restaurant world; hands on experience and training at the CIA coupled with his family background make for a perfect recipe. The 808 Bistro’s menu is built on an Italian foundation. The constantly-changing menu features homemade offerings with a loving homage to Nana’s recipes. Our chef will teach us a beautiful salad of baby arugula with shaved fennel, apples, pistachios, dried cranberries, and herb crusted goat cheese, with a citrus dressing. Next, the secrets to a classic pappardelle Bolognese. A quick lesson on cherry crumb cake will send us off on a sweet note. Come explore what this talented chef has to offer.
1 Tues., Apr. 3, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13031

Clock Tower Grill, 512 Clock Tower Drive, Brewster
845-582-0574, www.clocktowergrill.com
Easter Bunny?
Now the proud owners of a farm supporting the restaurant’s growing needs, our talented Chef Rich Parente and his partner and wife, Cassie, give us a very special class. This chef only utilizes local, organic, and natural ingredients in all his dishes and surprises his patrons with various specialties including elk and kangaroo. Tonight’s springtime menu begins with a lesson on “lucky” fava bean tapenade. Italians traditionally consider fava beans as good luck symbols. Next help to handcraft gnocchi from sweet tender peas. Learn to make a cassoulet of braised rabbit baked in a traditional earthenware dish. Our chef will surprise us with a dessert made with ingredients currently available on the farm. He’ll select a local beer for us to complement our meal.
1 Wed., Apr. 4, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13032

NEW! Mix Cocktail Bar + Kitchen, Crowne Plaza Hotel, 66 Hale Avenue, White Plains
914-682-1305, www.cpwestchester.com/white-plains-restaurant.aspx
Kitchen Demo!
Mix is a contemporary bar-restaurant featuring experienced mixologists and fabulous cocktails, known for their small plates that allow you to try several new things and experiment with flavors. Try their cheesecake lollipops for an extra whimsical dessert. Their in-house artistic mixologists conjure up cocktails guaranteed to please while giving you a full history of the cocktail. Step in the kitchen with Executive Sous Chef Learnel Williams for a night to remember, featuring fresh oven roasted salmon with soy, honey, and ginger glaze, and braised kale and mustard greens over butternut squash puree. Learn how to perfectly sear sea scallops with sautéed spaghetti squash and seasonal vegetables. Chef will teach us to make a seasonal surprise dessert. What a treat to learn from a classically trained chef in his kitchen. Come to Mix Cocktail Bar and Kitchen to explore, socialize, sample, pair, share, and just mix it up a bit.
1 Thurs., Apr. 5, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13033

Café of Love, 38 East Main Street, Mt. Kisco
914-242-1002, www.cafeofloveny.com
From the Earth!
Spring signals rebirth and the cycle of new growth. Join Proprietor and Executive Chef Leslie Lampert and technique guru Chef Esvin for lessons in crafting soups, salads, and sides from the season’s first leafy crops from neighboring farms, in a class that teaches restaurant techniques with easy-to-follow recipes. Enjoy beautifully presented cheese and crudities to keep the hunger away! Learn about several vegetables and enjoy tastes of Leslie’s latest creations. Stay to continue the conversation and savor the flavors over a specially priced wine chosen to complement our evening. Always a great educational experience from a veteran business woman!
1 Mon., Apr. 9, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13034

Royal Palace, 77 Knollwood Road, White Plains (Greenburgh)
914-289-1988, www.royalpalacecuisines.com
Spices of India! Much of the complex flavors used in this restaurant’s cuisine come from fragrant aromatic spices like cardamom, coriander, and cumin. They serve a daily buffet of many traditional dishes. Owner Jagdish Mitter, our gracious host, shares a few surprise dishes along with a demonstration on spinach sprout chat (spinach pakora), crunchy and delectable, which becomes even more exciting when combined with sweet chutney, chili powder, cumin seeds, and fresh curds. Then a saag paneer (homemade cheese and tempered pureed spinach). Next are everyone’s favorites, a lesson on chicken tikka masala (roasted marinated chicken in a spiced curry sauce); nan (soft Indian bread made in a tandoor oven); and jalebi (deep-fried dough formed into circular shapes, soaked in syrup).
1 Tues., Apr. 10, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13035

NEW! Crabtree’s Kittle House Restaurant & Inn, 11 Kittle Road, Chappaqua
914-666-8044, www.kittlehouse.com
Since 1981, the Kittle House has been owned by the Crabtree family, who have returned it to its former glory, including transforming the former stables into an award-winning wine cellar. Proprietor John Crabtree treats us to a glass of wine from his famous cellar, paired especially for your meal. Executive Chef Jay Lippin’s expertise and unique style of cooking will lead us on a special learning experience encompassing a farm to table meal utilizing ingredients from local sources available that week. We start with a plated appetizer of springtime vegetables. Then we will learn the techniques used to break down a chicken from John Fazio Farms in Modena; our chef will instruct us on how to prepare it three ways. He’ll introduce us to locally sourced vegetables prepared using a surprise technique. Our sweet treat will be created in front of our eyes by incorporating a seasonal fruit.
1 Wed., Apr. 11, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13036

Roc N Ramen, 19 Anderson Street, New Rochelle
914-365-2267, www.rocnramen.com
Oodles of Noodles!
Owner Wayne Carrington, a retired NYC police officer, has developed his own recipes and incorporated these healthy broths and savory elements for a complete meal in a bowl. Learn the secret used to make Karaage (Japanese fried chicken with a crisp outside and super juicy on the inside, served with crisp kale and lemon); BBQ chicken Shoyu ramen (chicken stock, corn, carrots, scallions, and spicy Thai chilies); and an exciting new dessert, Thai ice cream rolls from the quick freeze super machine. Watch Wayne make “adult” ice cream from fresh ingredients with a kick using Baileys and Honey Jack Daniels. For the kid in you he adds Oreos – a must try! Includes premium Japanese Sopporo beer and a discussion on how the restaurant concept was developed. A favorite class – come slurp with us!
1 Thurs., Apr. 12, 5:30-7:30 pm (+ $20 sampling fee in CASH, payable to instructor). #13037

NEW! Tagine, 120 Grand Street, Croton-on-Hudson
914-827-9393, www.taginenewyork.com
Back by Popular Demand – Parisian Contest!
As the owners of Peter Pratt’s Inn, master chefs and proprietors Jonathon Pratt and Craig Purdy have named this restaurant for the beautiful cooking vessel used in making many of the dishes found in this cozy French bistro with a Moroccan flair. Our playful chef challenges you to be French for the evening. Whoever shows up to class as the most “Parisian” wins a prize (sing a French song, drive a Citroen 2CV, dress in your attire off the Paris runway, and so on…)! Chef Jonathon will teach us the makings of a classic French menu as we embark on our “trip to Paris.” We begin with moules marinieres: mussels in a superb white wine sauce. It would not be a French menu without steak frites: steak, warm spinach, and pommes frites. To end as they do in France, fromage (cheese) from NY, VT, and France with quince, walnuts, baguette, and fruit and a scoop of Harissa Chocolate ice cream. Our chefs will treat us to a special wine pairing selected for the evening. Come dine in “Gai Parie” for a fun evening of play, food and wine!
1 Mon., Apr. 16, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13038

NEW! Brothers Fish & Chips, 172 North Highland Avenue, Ossining
914-488-5141, www.brothersfishandchips.com
Eat Fish. Live Longer!
The brothers are one big family of chefs who have realized their dream by owning a seafood restaurant. Starting as takeout only, the restaurant has now doubled in space becoming dine-in too. We start our demonstration with wild caught red snapper ceviche: lime juice, ginger, onions, and cilantro served with plantain chips. A lesson on the classic fish and chips in their special beer batter will show us how to perfectly fry a variety of different fish: cod, flounder, bass, and shrimp. They will share the secret to their crisp hand-cut fries. As a special treat, a lesson on flan.
1 Tues., Apr. 17, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13039

The Horse & Hound Inn, 94 Spring Street, South Salem
914-763-3108, www.thehorseandhoundinn.com
Historic Inn – Ghosts? During the twenty years the Vales have owned the Inn, there have been several sightings of spirits, including during our classes. The husband and wife team, Silvano and Sue, will be our hosts, possibly along with some friends to keep us in the “spirit!” Our generous hosts always start our night with an amuse bouche (French for my mouth is always amused) and tonight it will be honey sriracha deviled egg topped with crisp bacon. Learn about P.E.I. mussels and their preparation using orange, fennel, and ginger. Chef Clinton Bartow will teach the “trick” to trimming skirt steak and the makings of a basic marinade and a chimichurri topping. Our “treat” will be wine chosen to pair with our meal. Learn to make a pistachio panna cotta with strawberry coulis. Don’t be afraid to sign up! Come help keep the spirits at bay. BOO!
1 Wed., Apr. 18, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13040

NEW! Mima Vinoteca Italian Kitchen & Wine Bar, 63 Main Street, Irvington
914-591-1300, www.mimarestarurant.com
Just Like Grandma!
A warm restaurant that remembers the classics and modern world, and is a reminder of our grandmothers who cooked for us. Surrounded by original brick walls lined with wine bottles, the restaurant is set with rustic Tuscan wood tables, and old fashioned ceiling, and floors illuminated by intimate flickering candles. Our chef Dominick Russo will start with a how-to on curing duck prosciutto and served con melone. Then we will learn the art of crafting butternut squash agnolotti using farm fresh eggs. Tonight, an optional wine pairing with each course, beginning with Gavi di Gavi, then Primativo, and ending with Bracchetto. Finally, a demonstration on how to make a classic Italian treat: tiramisu made with mascarpone mousse, lady fingers, espresso sauce, powdered sugar, and cocoa. We are all about what we learned from our families throughout the years!
1 Thurs., Apr. 19, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor, optional wine pairing additional $12). #13041

The Tavern at Croton Landing, 41 North Riverside Avenue, Croton-on-Hudson
914-271-8020, www.thetavernatcroton.com
Cozy Tavern!
Every day you can find the Tavern’s delicious Best of Westchester winning lobster roll on the menu, a fresh, dressed-down lobster roll exploding with flavor. This hot spot is known for its cocktails, pub food, and seafood specials. Tonight our favorite chef, Ralph Croteau, will teach us to make a few of their favorites. We start with a tuna hand-roll with a discussion on sushi rice and breaking down tuna. Our chef will discuss the proper technique for braising beef short ribs. Learn to make, from scratch, everyone’s favorite chocolate volcano cake. Join us in a cozy spot with a great instructor!
1 Mon., Apr. 23, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13042

NEW! BRRZAAR on Bridge, 1 Bridge Street, Suite 100 (meet here first)
BRRZAAR at Irvington Station, 7 North Astor Street, Irvington (end here)
914-274-8118, www.BRRZAAR.com
Naw’lins Fare and Froyo Too!
Owners Michelle and Brian Leddy have created a scrumptious frozen yogurt cafe in the Irvington train station, built back in 1889. In this beautifully renovated space, they have created a wonderful place for commuters and patrons of all ages to enjoy their Froyo. Now they have opened a café serving a breakfast and lunch menu that is simple yet far from boring. Our class will cover three southern classics: Bridge Street oyster shooter (New Orleans Bloody Mary gazpacho topped with a Blue Point oyster); Maine lobster, collard greens and Cajun lemon butter sauce atop corn grits. Learn to make a Naw’lins favorite: beignets with Froyo. For dessert we will learn how to fry up the light doughnuts and then a short walk over to BRRZAAR at Irvington Station to top them with organic frozen yogurt and a crème brûlée sauce, joined by a cup of the best “Joe” around. Sure to be a great class on the Hudson River!
1 Wed., Apr. 25, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13044

DeCicco & Sons, 17 Maple Avenue, Armonk (Demo Kitchen-2nd floor)
914-499-1100, www.deciccoandsons.com
Demo Kitchen Beer education! A f
amily owned and operated specialty grocery store offering an upstairs bar serving local beers and wine, a Bocce court and a demonstration kitchen. Chef Steve will teach the techniques used to make some of their catering specialties and a chance to help prep our meal. Amanda will hand out printed recipes for our menu and shopping needs. Learn to make ricotta cheese at home and use it to make an appetizer of herbed ricotta on toasted garlic rubbed sourdough bread. Next, asparagus and fresh mozzarella stuffed chicken breast with creamy lemon spring vegetable pasta. Presented by Brendon O’Brien, their in-house craft beer and bar manager, an education on pairing three different beers with our courses. The fabulous bakery provides cannoli and coffee. Arrive early or stay late to shop the beautifully stocked aisles!
1 Thurs., Apr. 26, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13045

La Bocca Ristorante, 8 Church Street, White Plains
914-948-3281, www.laboccaristorante.com
Hands-On Ravioli Making!
This cozy restaurant features a premium selection of Italian cuisine embodying a distinct style and heavenly flavor. That said, there is nothing as delicious as fresh pasta, and crafting it yourself is much easier than you might think. Get ready to make your own under Chef Elio Tome’s direction. Learn how to create the perfect pasta dough and flavorful fillings, which you will then transform into beautiful stuffed pillows, ravioli. Renew your passion for heavenly pasta and learn how to make three variations on this classic variation for an appetizer, entrée, and dessert! We will create handcrafted pasta with several delicious, complementary sauces to taste. Our hosts treat us to a mini wine education by pairing our meal with an amazing wine from Italy! Come out for an interactive night to learn the secrets from a pro!
1 Mon., Apr. 30, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13046

Tredici North, 578 Anderson Hill Road, Purchase
914-997-4113, www.tredicinorth.com
Springtime with Chef Fanelli! Italian cooking is in Giuseppe Fanelli’s blood; his family hails from Puglia where they produce olive oil in their own grove. The Chef has been featured on numerous popular television shows, including Man Finds Food, Kitchen Casino, and as the champion on the Food Network’s culinary competition Chopped. Today he educates us on some of his special springtime dishes with a lesson on asparagus salad with parmigiana. Learn the makings of hand rolled gnocchi with peas and pancetta. Our chef is known for his way with fish; learn to perfectly steam sea bass with spring vegetables. A sweet offering will be tres latte with vanilla gelato.
1 Tues., May 1, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13047

Piccola Trattoria, 41 Cedar Street, Dobbs Ferry
914-674-8427, www.piccolany.com
Hands-on Pasta!
Argentinian born Chef Sergio Pennacchio, with many successful years as the owner of Pasta E Pesce, has revamped his family business with a warm and inviting atmosphere in his newly expanded space. Help to hand-make paccheri Bolognese: large shaped rigatoni, meat sauce, ricotta, and baked mozzarella cheese, and smoked pork belly (from local butcher Campbell Meats) over buttery cannellini beans, including a lesson on butchering. Enjoy a selected wine to complement our meal. A surprise dessert from our most approachable chef, who is sure to become your favorite!
1 Wed., May 2, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13048

Chutney Masala Indian Bistro, 76 Main Street, Irvington
914-591-5500, www.chutneymasala.com
Lunch Open Kitchen Demo!
Chef Navjot shares his vast food knowledge from his native home in Jalandhar Punjab in his beautiful space. He’ll share his knowledge of spices used to create the complex flavors that comprise each dish as we sit in his open kitchen. Learn why this restaurant wins BOW each year! Make your own potato samosa (pastry filled with delicious spiced potato and vegetables). Next up aloo gobhi (diced cauliflower and potatoes with tomato garlic masala), then a less, $15 (+ $25 sampling fee in CASH, payable to instructor). on on the makings of everyone’s favorite, chicken tikka masala and chana masala (chickpea stew). A demo on nan bread baked fresh in the tandoor will be followed by a pounded rice pudding for our dessert. Always fun surprises from a knowledgeable instructor and a very popular class!
1 Sat., May 5, 11:30 am-1:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13049

NEW! The Whitlock, 17 Katonah Avenue, Katonah
914-232-8030, www.thewhitlockny.com
Spring Harvest Menu!
In the early 1800s, merchants John Burr Whitlock and Squire Wood created the region’s very first businesses: a general store, tavern, and mill appropriately named Wood & Whitlock. This new restaurant is a meeting place in the heart of town to gather family and friends for good food and spirits and to continue the legacy of true community by supporting local farms, purveyors, and businesses. Chef Matthew Safarowic will prepare a three-course dinner using spring’s bounty that week. The focus is new American comfort food and chef will introduce us to a dish utilizing organic spring chicken and locally sourced seasonal vegetables. We will learn to make one of their specialty cocktails; our dessert will incorporate a seasonal fruit. Join this creative chef for a very special evening in his new restaurant across from the train station!
1 Tues., May 7, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13043

Zwilling J.A. Henckels Cooking Studio, 270 Marble Avenue, Pleasantville
914-749-3406, www.zwillingcookingstudio.com
Hands-on Cooking/Knife Lesson!
Known for knives from Germany, their US headquarters has a spectacular test kitchen. Bernard Janssen, Resident Chef and Culinary Program Manager, will enlighten us on their products and we will learn to prepare a beautiful sit down meal. Chef Bernard will teach knife and cooking techniques in al state of the art kitchen. This will be an extensive cooking lesson. Our hands-on demonstration start with how to perfectly sear salmon, steam grill asparagus, roast fennel, and how to properly make Hollandaise sauce. Next learn to stove-top smoke chicken served with a lemon corn risotto, crunchy prosciutto, and nasturtium micro greens. Learn the technique to make a lovely white chocolate mousse with raspberries, a berry coulis, and tuiles. Sign up quickly as there is limited space. There are many “toys” to explore in the beautifully appointed test kitchen. Special class treat: shop with a substantial discount on Zwilling, Staub, Demeyere, and Miyabi products so check out the website. Longer class due to interactive cooking, wear your comfy shoes!
1 Tues., May 8, 5:30-9:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13050

Dolphin, 1 Van Der Donck Street, Yonkers
914-751-8170, www.dolphinrbl.com
Waterfront Seafood!
This unique waterfront restaurant with an eclectic menu featuring many regional influences has a large outdoor garden-like seating area overlooking the Palisades and Hudson River. Chef Jason Perez teaches us about seafood: grilled octopus and warm potato salad with olives, capers, and springtime charred ramps. Next up, a lesson on spring vegetable risotto with blackened Atlantic cod. Our dessert will be a spring favorite and easy to make at home: peach cobbler with fresh maple whipped cream. Our proprietor, Jimmy, will offer a class special featuring a wine pairing with each course for an additional $9. Valet parking validated. Join us down by the river!
1 Wed., May 9, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor, optional wine pairing additional $9). #13051

NEW! Coals Pizza, 131 Parkway Road, Bronxville
914-337-1901, www.coalspizza.com
Fun Weekend Lunch! This pizza parlor surprised them all by placing in the top two each year at the Burger and Beer Blast by competing with the best burger spots in Westchester. Well known for their thin crust specialty pizza, we will hear about how it was created and get to sample a few favorites. The pizzas are hand-stretched and grilled over an open flame to produce a crust that’s crisp yet tender. Many have fun names like the Dean Martin and the garlic pizza named Heaven Scent. Owner Billy Etzel will enlighten our class with a demonstration on pairing beer with dessert. He will show us how to create peanut butter panna cotta with grape compote for a “to die for” treat and a seasonal fruit clafoutis with a custard-like center. Both desserts will be paired with a craft beer brewed locally.
1 Sat., May 12, 12:00 noon-2:00 pm (+ $20 sampling fee in CASH, payable to instructor). #13052

NEW! 808 Social, 185 Summerfield Street, Scarsdale
914-723-2600, www.808socialny.com
Italian with a Twist! Making people happy through food, Frank Valenti, Michael Mondrone, and Chef Salvatore Cucullo have partnered to create a never before seen atmosphere where Italian comfort food, music, wine, and spirits come together for an unforgettable dining experience. Tonight our chef will show us how it’s done, starting with their amazing pizza. All are well done, thin, and crispy with different varieties including sour cherry, lox, and calamari shrimp. Next get ready to “stack” a panko crusted eggplant napoleon with house-made mozzarella, local vine ripened tomatoes, and a balsamic reduction. Italian and Asian cuisines collide with an Italian egg roll: sausage and peppers, broccoli rabe, cheese, Napa slaw, sriracha, and soy-garlic aioli. Chef will teach us to make light yet crispy zeppoles with some fun dipping sauces. Come out and get social!
1 Tues., May 15, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13053

Hilltop Hanover Farm, 1271 Hanover Street, Yorktown Heights
914-962-2368, www.hilltophanoverfarm.org
Hands-on Picking and Prepping!
Seasonal produce offers us many options for spontaneity and spicing! Join us at the farm to select produce and work to put together a seasonally inspired meal. Chef Rinku Bhattacharya, blogger at spicechronicles.com, will treat us to specialties from her cookbooks. Rinku will talk about the basics of practical seasonings and how to mesh seasonal offerings with spices as you prepare a sampling of modern Indian dishes, such as saag chicken, creamy curry, and fresh picked greens; red lentils with freshly picked vegetables; and masala roasted seasonal vegetables and basmati rice with cardamoms and bay leaves. Signed copies of Rinku’s cookbooks will be available at a special buy one get one free pricing, $35 for both. BYOB if you choose.
1 Sat., May 19, 11:00 am-1:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor, optional cookbooks additional $35). #13054



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