NEW! Creativerajni at St. Barts Church Kitchen

82 Prospect Street, White Plains, 914-481-3585, www.creativerajni.com

Vegan - Introduction to Kerala Cuisine - Interactive! - Rajni Menon, is an artistic chef who combines fashion and food. In high school she started painting and after coming to NY, attended FIT. She grew up seeing her mother and grand-mom cook for their huge family in South India. Together, they would be in the kitchen for hours grinding, sauteing, seasoning, and cooking up delicious vegan creations of mostly coconut-based food. As the chef behind Creativerajni she has worked in Michelin star Chef Jean George's kitchen. Rajni brings her artistic color sense to the plate with 3 course private chef experiences in your home. 2022 Winner of "Best in Home Dining Experience" from Best of Westchester this chef will teach us about the cuisine from her hometown of Kerala. In this fun and educational Indian inspired class, a discussion on Kerala cuisine, ingredients, and hands on cooking. Learn about two dishes served in the traditional vegetarian feast "Sadya" during the Onam Festival: Erissery – a curry vegetable dish made with spinach, kale and lentils using spiced coconut paste and Thoran - a vegetable stir fry with cabbage and coconut along with steamed rice. For a sweet ending enjoy Unniappam – crispy banana fritters. Feel free to BYOB. You are welcome to stay and enjoy a tasting of all the dishes at the end of the class or bring a container to take them home. Pick one of two dates (A or B). Our chef is passionate about cooking for a purpose and is currently working one-on-one with children and adults for culinary healing.

A. 1 Monday, March 24, 5:30-7:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #47315
B. 1 Tuesday, March 25, 5:30-7:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #47316

Tramonto Restaurant

27 Saw Mill River Road, Hawthorne, 914-347-8220, www.tramontos.com

Hands-on Pasta Making - Now that's Italian with a Twist! When you walk through the doors, you are treated as family whether this is your first time, or you are an old friend, it is always a one-of-kind dining experience. Join Owner Chef Nando Paterra as he discusses and demonstrates a fun twist on Caprese salad – tomato bread pudding with creamy burrata cheese. Make your own Orecchiette pasta using a wooden board and knife to classically shape the dough into the little ears. Incorporate the freshly shaped pasta with a twist on the traditional - Italian sausage, radicchio and ricotta cheese. Watch a demonstration on a flourless Italian dolce - Nutella souffle that is naturally gluten free. Optional additional $20 pairs a wine selection with each course. Always a delicious favorite, Mangia!

1 Wednesday, March 26, 5:30-7:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #47317

NEW! Mentor's Mediterranean Steak

415 King Street, Chappaqua, 914-861-2386, www.mentorssteakhouse.com

A Touch of Greece! Owner Mentor Berisha, combines Mediterranean seafood with an American steakhouse. They feature prime beef, dry aged in house for 31 days. Born in Croatia and raised in Peja Republic of Kosovo, they source grass-fed beef from the Piedmont region of Italy as Mentor believes it tastes best. He will discuss his recipes that are similar to those of his mom and grandmother, with light touches of herbs, garlic, lemon and olive oil. We begin with Spanakopita spring rolls - spinach and Feta cheese, pan-fried adorned with Tzatziki dipping sauce. Learn to make their popular Poulet (chicken) Mediterraneo - Organic chicken breast, pounded and Parmesan encrusted, in a Mediterranean style sauce -white wine, garlic, cherry tomatoes and capers, over sautéed spinach. Enjoy coffee with a demonstration on Mentor's house made Baklava. In season, the beautiful French doors are opened for a great al fresco feel. Visit them on "Lobster Tuesdays" or "Tomahawk Thursdays" for a special treat!

1 Tuesday, April 1, 5:30-7:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #47318

Meraki Taverna (#1)

456 Main Street, Armonk, 914-219-8888, www.merakitaverna-armonk.com

Vegetarian Interactive - Opa! In Greece, "meraki" is described as doing something with passion, absolute devotion, and undivided attention. That feeling of when you love doing something so much that your soul is in it, such as Proprietor and Chef Michalakis Sarris. Be ready to listen as our wonderful chef voices stories of his youth as he feeds us body and soul starting with his warm pita with lemon marinated olives. Next a quick lesson on the smoothest Melitzanosalata - roasted eggplant spread to be served with Kolokithokeftedes - pan fried zucchini cakes made with herbs and Feta cheese. Help chef as you experience a tutorial on folding Phyllo sheets to encase a filling of spinach, dill and Feta, forming them into Spanakopita. Easy to replicate, this is a delicious twist on classic Moussaka, vegetarian style – baked zucchini, eggplant and potatoes with creamy Bechamel sauce. Our lovely dessert will be Galaktoboureko – custard filling under a crispy Phyllo dough blanket accompanied by an icy frappe. Kalí órexi!

1 Wednesday, April 2, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #47319

Baked by Susan (#2)

379 S. Riverside Avenue, Croton-on-Hudson, 914-862-0874, www.bakedbysusan.com

Holiday Cookies! - Hands-on! One of the best bakeries in Westchester and the BOW awards to prove it, you can say that Susan O'Keefe knows a thing or two about baking. Her award-winning bakery is a lovely inviting spot to visit and enjoy delicious treats. This seasoned baker will teach us the basics of a versatile dough recipe that will enable you to create holiday cutouts to decorate. Make your own cookies and while they bake learn about frosting and icing recipes and some techniques to decorate. Bring your cookies home to share or eat them all on the car ride home! Enjoy some of Baked by Susan's delicious baked treats with coffee after our lesson. Weekly music events and now serving house-made Sangria along with many selections of wine, beer and cider should you choose to imbibe. Optional additional $10 invites you to enjoy a special SURPRISE bag of goodies and many baked goods to purchase including their scrumptious pies!

1 Thursday, April 3, 6:30-8:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional bag of baked goods additional $10). #47320

NEW! The Taco Project

1111 High Ridge Road, Stamford, CT, 203-703-9495, www.thetacoprojectny.com

Tasty Tacos! Are you in the mood for some delicious Mexican-inspired cuisine? Join The Taco Project and Chef Juan Aguera in an exploration of their most favored menu items. Now there are several NY locations to satisfy your taco craves: Yonkers, Pleasantville, Tarrytown, Bronxville and next coming to New Rochelle, their Mexican "street cart style" tacos are served as the Mayans do on corn versus flour tortillas. Here in their first Connecticut spot #TacoTuesday and weekend #Brunch is a real thing in this vibrant and lively destination that offers a unique dining experience. Learn about their favorite offerings beginning with Mexican corn - on the cob with Cotija cheese, mayo, sour cream, lemon, and chili pepper for a creamy spicy treat. Learn how chef creates the components to make their delicious chicken enchiladas - rolled in organic yellow corn tortillas and served with house-made salsa verde (green) and salsa roja (red), topped with queso fresco, sour cream, and pickled onions. Find out how to create trendy Birria tacos - slow cooked beef brisket, with melted Oaxaca cheese, white onion, and cilantro, served on corn tortillas dipped in beef consume and grilled pressed to a crisp perfection. WCC special $5 glass of Sangria – created in house this fruity and flavorful wine sangria is the perfect accompaniment to our class. For dessert, enjoy flan caramel custard cake with toasted almonds. Class will sell out quickly!

1 Monday, April 7, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional glass of Sangria additional $5). #47321

Mima Vinoteca Italian Kitchen & Wine Bar

63 Main Street, Irvington, 914-591-1300, www.mimarestarurant.com

Classic Italian Pasta Demo! Pasta just like Nonna used to make! Join Owner Nando Paterra and Chef Aurturo for a "how to" on preparing a whipped ricotta, honey and pistachio appetizer served on freshly made crostini. Watch how easy it is to hand make ricotta cavatelli, and then adorned with a garlic aioli sauce, broccolini and sausage. Learn the magic of how they prepare the greens to remove the harsh bitterness. Tonight's dolce is the preparation of an Italian classic – Panna Cotta (cooked milk) served with seasonal fruit. Optional additional $20 pairs a wine selection with each course. The restaurant is a tribute to our Mimas! Always a sold-out favorite, Mangia!

1 Wednesday, April 9, 5:30-7:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #47323

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

Entertaining Tips – Interactive Fun from Wine to Table! Join us for a lesson on cooking and entertaining made simply delicious. We begin the evening at a library-like intimate shop aptly named "The Study" with owner and sommelier Katie who will share her springtime specialty drink recipe with refreshing samples for you to try. We head next door to Happiness is Catering Back Country Market and Café to hear from Owner Christine as she discusses her "tricks of the trade"! Help her as she teaches us to utilize a few springtime ingredients in these inspired appetizers; lemon artichoke and Gruyere cheese flat bread and asparagus Parmesan tarts. Extended lesson on some delicious trending desserts, Basque cheesecake and the market's famous nut ball cookies. Grab a friend to experience these fun appetizers and desserts and discover the culinary secrets to make your events fun. Our lesson ends with a take-home surprise. This is an interactive demonstration allowing you to participate (if you choose to help create our tasty treats). A very generous double class! #Wheredoyoufindyourhappiness?

1 Thursday, April 10, 6:30-8:30pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #47324

NEW! Zuppa Restaurant and Lounge

59-61 Main Street, Yonkers, 914-376-6500, www.zupparestaurant.com

Springtime Italian Fare! Downtown Yonkers is constantly evolving and this restaurant helped to spark the development of the waterfront district. Historically, it is housed in the Gazette Newspaper's Printing Press warehouse. The decor is inspired by warm southern Italian influences including its walls made from 100-year-old bricks. Look closely as you may recognize its interior from many popular movies and television shows as they have filmed many within this beautiful space. Chefs Paskual and Edi Dedi will demonstrate how to make and appetizer of grilled eggplant timbale stuffed with Sicilian caponata. A step-by-step lesson on hand formed ravioli will have you captivated. The dough made with 00 flour, rolled out, then filled with ricotta cheese and only found in springtime fava beans (said to bring luck) thus creating fluffy pillows dressed with lemon butter broth and lemon crunch. Optional additional $20 pairs a wine selection with each course. Enjoy a classic with a discussion on panna cotta with a twist – chilled citrusy lemon custard accompanied by Italian coffee. Ask to explore their special wine cellar. Head to the river for a most delicious class - Buon Appetitto!

1 Tuesday, April 15, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #47329

La Catena Italian Restaurant

871 Saw Mill River Road, Ardsley, 914-231-9260, www.LaCatenaArdsley.com

Pasta, Cheese Wheel, Flames! Catena meaning a connected series or chain as is this family restaurant to the surrounding community. Owner Chef Jeff Delija, an enthusiastic host and educator, will fill our senses with flavorful Italian dishes starting with a tutorial on roasting beets for an earthy green salad dressed with lemon and olive oil and adorned with Gorgonzola cheese. Get ready for a flaming tableside show and sample - fresh pappardelle pasta, Oyster, Cremini and Shitake mushrooms, along with ignited cognac melting the big, hollowed wheel of imported Parmigiano-Reggiano cheese. Watch our chef prepare Pork Braciola – filled with Pignoli nuts, Parmesan cheese and braised in tomato sauce until tender. Enjoy a taste of their house-made Napoleon cake. Attendees love the show as this chef is on fire!

1 Wednesday, April 16, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #47330

Fortina

136 S. Ridge Street, Rye Brook, 914-937-0900, www.fortinapizza.com

Pizza, Pizza - Hands on Action! Chef Paul Failla creates food inspired by his Italian upbringing in this trendy hot spot. Join Paul in an interactive lesson on making a pizza the "Fortina" way. This up-close and personal demonstration will have you stretching their classic dough to make your own pizza and topping it with various deliciousness while chef discusses all things pizza. Various toppings to choose from, you can even make your personal pie just like "Paulie's Pie" with Sunday sauce, meatballs, sausage, ricotta, and parm, as it is famously named for our capable chef. Watch as your pizza pie bakes in their wood-fired oven. While your pizza gets crispy, enjoy some Fortina appetizers and salad. Delight in your pizza creation all to yourself or bring it home to share. Chef concludes our lesson with a surprise dessert. Beverage selections of wine or beer will be available for purchase or order one of their fun cocktails like the Gumad, Marone or Bad Bing to complete the feast! Grab a friend and come play-dough!

1 Wednesday, April 23, 5:30-7:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #47331

Brothers Fish & Chips

172 North Highland Avenue, Ossining, 914-488-5141, www.brothersfishandchips.com

Awwww Shucks - Hands on Oyster Education! Do not let the location fool you - this family of chefs have created an award-winning seafood restaurant adjacent to their original takeout spot. This is an amazing find as Chef Owner Elmer Oliveros is known for his creative and most beautiful plates. This is a special class - join us for an interactive lesson on the ins and outs of oysters. A talented instructor, he will explain the different types of oysters and their geographic origin. Each attendee will try their hand at shucking and taste a raw beauty dressed with the perfect vinaigrette. A mini lesson on both grilled and fried oysters as a light lunch treat. Notice that our chef incorporates growing herbs, lettuce, vegetables and edible flowers on an aeroponics vertical indoor/outdoor "Tower Garden" for his restaurant. As a sweet treat, a tutorial on a surprise house made dessert to complete the salty to sweet experience. They are now the proud owners of a catering "on the go" food truck found in season at local farmer's markets! Let chef surprise you with a fabulous ten-course tasting menu that continually gets rave reviews. The restaurant kitchen will be open if you wish to order lunch separately or take out delicious fish and chips. Sure to be great food education.

1 Saturday, April 26, 11:00-12:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #47333

AJ's Burgers

542 North Avenue, New Rochelle, 914-235-3009, www.AJsBurgers.com

Here Chickie Chickie! Repeatedly voted Best NY Burger, this local hot spot continues to serve up some delicious food and not just burgers. Chef Alan Cohen will fill your plate and mind with his knowledge of food made with great ingredients. Chef has a flare for executing classic Italian dishes that become unforgettable. Begin with the true recipe for Caesar salad as we discover why his specialties are so good. AJ cooks with passion and love and will help us to explore the origin of chicken Francese made with a light, crispy coating of flour and egg, in a lemon and butter sauce. The name comes from the French word for "free" referring to cooked without breading or batter. Its Italian origin is believed to be created by chef Francesco Cirio in Rome. AJ will teach us the tricks of the trade to make this most popular dish's luscious sauce served over linguine. Enjoy a tutorial on roasted springtime veggies with lemon and herbs for the perfect side. Their bread is made in house daily and chef uses it to make the most flavorful toasted garlic bread. Finish with zeppole and sweet tart lemon creme to complete our class. AJ is full of surprises and shares a taste of the special of the day. Great catering for your next event or holiday. Always a terrific small class, up close and personal, with a top-notch instructor and a repeated favorite class!

1 Tuesday, April 29, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #47334

Meraki Taverna (#2)

456 Main Street, Armonk, 914-219-8888, www.merakitaverna-armonk.com

Father Son Duo - Mediterranean Lunch! Our veteran restaurateur and Executive Chef Mike Sarris prides himself on this moto, "Cook with Love, Serve with Passion" and does just that with each and every bite. This proud father will be joined by his son, Andreas, who is currently honing his craft with a classical training at the Culinary Institute of America. Our lunch will include warm pita with lemon marinated olives while we start our lesson with Melitzanes and Kolokithia - fried eggplant served with Skordalia - garlic and potato spread to be served with Tyrokeftedes - cheeseballs made with four types of cheese. Yiouvarlarkia Avgolomono - pork and beef meatballs in a lemon sauce is a recipe from chef's childhood memories. Arni Kokkinisto lamb braised in homemade tomato sauce with orzo. Taste the traditional dessert of Baklava cheesecake (made offsite) accompanied by a Greek coffee hot or cold. Enjoy the next generation for wonderful chefs - arrive hungry, as these passionate chefs share food education. Kalí órexi!

1 Saturday, May 3, 12:00-2:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #47337

Augustine's Salumeria

213 Halstead Avenue, Mamaroneck, 914-315-6541, www.augustinesny.com

Sunday Sauce! Locally inspired and farm driven, the combined talents of husband-and-wife team, Marc Taxiera and Brianne Myers' restaurant has been awarded a place in the 2023 Michelin guide and voted Best of Westchester. Inspired by grandparents, Augustine and Angelina, who had relocated from Italy, many of the dishes share the love they felt between them. Every Sunday Angelina would make pasta for Augustine for whom the restaurant is named. Augustine made a special fork with bent tongs, for optimal 'pasta-to-mouth-delivery' and this is the restaurant's logo. Is it sauce or is it gravy will be debated forever but no matter what your family calls it tonight we are treated to a delicious lesson on his mom's Sunday sauce. Complete with sausage, pork ribs, beef short ribs and the coveted recipe for his grandmother's meatballs, it is then braised in tomato sauce and served over spaghetti. The restaurant's mantra is to use minimal processing and local ingredients when possible. Chef will share how he creates this Sunday Funday meal that will warm your heart. Our dolce lesson, pistachio semifreddo with "burnt" marshmallow. The couple feels, "Service is best when it is felt and not forced" and it shows in all they do. Always a favorite educator!

1 Wednesday, May 7, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). # 47339

NEW! Tina Zaccardi's

Chocolations, 607 E. Boston Post Road, Mamaroneck, 914-409-6662, www.tinazaccardi.com

All American Dessert! – Winner of The Great American Baking Show, Chef Tina Zaccardi has been passionate about baking her whole life. It started in the kitchen with her mother and grandmother, baking by their side and learning along the way. Tina always baked for family and friends, but about 15 years ago she started entering recipe contests and even won a few. It fueled her competitive spirit which led her on the way to winning Season 4 of The Great American Baking Show. Tonight, watch as she teaches class to create a delicious take on a dessert that helped her to win - Key Lime Pie Eclairs. By mastering the technique used to make pate a choux you will be able to recreate many delicious desserts. These pastries will be filled with a Key Lime pastry cream and a Craquelin top. Learn to add a beautiful, toasted meringue for a "showstopper" just like in her baking competition. This special demonstration and tasting with some hands-on opportunity, will be held in Chocolations fabulous new space. As a treat she will provide some light refreshments before tasting tonight's pastry. Recipes will be provided to replicate this spectacular treat at home! Feel free to BYOB. Come for a sweet and social evening of food education. There will be some tasty chocolate treats to purchase if you wish.

1 Thursday, May 8, 6:30-8:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #47340

Albano's

83 Westchester Avenue, Pound Ridge, 914-764-4051, www.AlbanoAppliance.com

Spring Has Sprung! Interactive Special Setting! Resident chef Jehan deNoue manages the company's continuing education program, including cooking classes, manufacturer demonstrations, as well as personal and in-home instruction. Learn tips for preparing a fabulous meal all the while toasting chef with a specially selected wine. Surrounded by high tech and modern appliances, chef explains the nuances of induction and steam oven cooking and what's new in appliances. Spring's blossoming buds have us craving a meal filled with lighter ingredients. How to easily use puff pastry - Morel mushroom tarts and chives. Discover the light flavors used in this chicken stew, mashed potatoes and springtime veggies learning to make a light "pan sauce". A French classic - Tarte Tatin utilizing stone fruit. Do not miss this class as it is always a favorite educator and great experience on the latest technology in the art of cooking!

1 Thursday, May 15, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #47335

NEW! Coffee Labs Roasters

483 New Rochelle Road, Bronxville, 914-840-4106, www.coffeelabs.com

Coffee Education 101! The Loves are driven by a passion for the environment, sustainability, and ethically sourced quality coffee. Having been in Tarrytown for many years this is the second location for the Loves. Join lead barista Jefferson Lundeen-Goldschlag and professional roaster Doug Wray as they will teach us basic coffee cupping skills; aromatics, slurping, and tasting. Sample nuts, chocolate, and fruit, including berries and citrus, and "cup coffee" to discuss the flavors. Beans embody telltale flavors from the growing region so you can attempt to identify origin. In this sensory evaluation class, learn tastes and aromas, explore mouth-feel including sweetness, acidity, flavor, and aftertaste. Small samples of food paired with coffee for profile identification only. Enjoy a take home sample of freshly roasted beans. Also visit their original sister location on Main Street in Tarrytown.

1 Tuesday, May 20, 6:30-8:30pm, $25 (+ $20 sampling fee in CASH, payable to instructor). #47348

NEW! Sambal Thai & Malay

4 West Main Street, Irvington, 914-478-2200, www.sambalny.com

Gluten Free Menu - Water Views! Take a culinary tour of Thailand, Singapore and Malaysia to discover the flavors of South-East Asian cuisine. Inspired by Bangkok, proprietor Navjot Arora and executive chef Perry Rodriguez will share their expertise to acquaint us with the balanced flavors of sweet, salty, sour, and bitter in this gluten free meal. Then a tutorial on a few of their most special dishes starting with Crusted Tofu Triangles – served with a sweet chili sauce, adorned with crushed peanuts and ajat (a Thai quick pickle). Our chefs will educate us on how to create a few special gluten free dishes including everyone's favorite Pad Thai – rice noodles, smoked tofu, eggs, bean sprouts, scallions, in a Tamarind sauce and Penang Curry Chicken - slow cooked coconut cream, mixed bell peppers, onions, carrots, and lime leaves. Enjoy a mini-taste of a Thai Lime Margarita - Silver tequila, lemongrass lime reduction, and agave nectar. Chef Arora has appeared on the Food Network's Beat Bobby Flay in "Field of Greens" and is one of our favorite food educators. Visit the rooftop deck for a spectacular view of the Hudson River accompanied by one of their specialty cocktails in hand!

1 Wednesday, May 21, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #47349

 

Mentor's Mediterranean Steak

415 King Street, Chappaqua, 914-861-2386, www.mentorsteakhouse.com

Caccio & Peppe - Cheese Wheel! Owner Mentor Berisha, combines Mediterranean seafood with an American steakhouse. They feature prime beef, dry aged in house for 31 days. Born in Croatia and raised in Peja Republic of Kosovo, they source grass-fed beef from the Piedmont region of Italy as Mentor believes it tastes best. He will discuss his recipes that are similar to those of his mom and grandmother, with light touches of herbs, garlic, lemon and olive oil. We begin with Mediterranean house made meatballs – lamb and beef served on a bed of creamy polenta, roasted peppers, Kalamata olives on a Pomodoro sauce. Usually prepared table-side upon request we will learn about Chitarra (pasta) Caccio & Peppe simple ingredients prepared in a flaming Parmesan cheese wheel with freshly ground pepper, butter, and EVOO. Enjoy coffee with a demonstration on Mediterranean style cheesecake. In season, the beautiful French doors are opened for a great al fresco feel. Visit them on "Lobster Tuesdays" or "Tomahawk Thursdays" for a delicious treat!

1 Wednesday, July 9, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). # 5583

Augustine's Salumeria

213 Halstead Avenue, Mamaroneck, 914-315-6541, www.augustinesny.com

Italian Summer Fare! Locally inspired and farm driven, the combined talents of husband-and-wife team, Marc Taxiera and Brianne Myers' restaurant has been awarded a place in the 2023 Michelin guide and voted Best of Westchester. Inspired by grandparents, Augustine and Angelina, who had relocated from Italy, many of the dishes share the love they felt between them. Every Sunday Angelina would make pasta for Augustine for whom the restaurant is named. Augustine made a special fork with bent tongs, for optimal 'pasta-to-mouth-delivery' and this is the restaurant's logo. A tutorial on making the perfect Bolognese - 'Walking R Farm' stewed grass-fed longhorn beef, red wine, tomato, whipped ricotta served over fresh Mafalda pasta is a treat of a delicious lesson based on his mom's recipe. Our chef shows us summer's perfect peaches that make for a twist on a panzanella salad - peach, market tomato, red onion, cucumbers, Parmesan croutons, Belper Knolle cheese, with a house dressing. The restaurant's mantra is to use minimal processing and local ingredients when possible. Chef will share a "how to" on a special summer cocktail – The Fairy Godmother – Butterfly pea-infused tequila, lime and habanero juice. Enjoy this special cocktail for an optional additional $10. Our dolce is a perfectly crafted chocolate lava cake that you will be able to make again at home. Try their newest restaurant, Vida in Thornwood, for delicious Spanish tapas. The couple feels, "Service is best when it is felt and not forced" and it shows in all they do. Always an informative educator and a most fabulous class!

1 Thursday, July 10, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional cocktail additional $10). # 5584

Tramonto Restaurant

27 Saw Mill River Road, Hawthorne, 914-347-8220, www.tramontos.com

Hands-on Pasta Making - Now that's Italian! When you walk through the doors, you are treated as family whether this is your first time, or you are an old friend, it is always a one-of-kind dining experience. Join Owner Chef Nando Paterra as he discusses and demonstrates Arrosticcini an Abruzzese - specialty fire roasted lamb skewers. Help to make your own pasta by learning the art of Calamarata, pasta rings shaped like its namesake "Calamari" with a wonderful "chew". The handmade pasta will be adorned with a summer sauce – mint, arugula and basil pesto with burrata stracciatella and lemon zest. Watch a demonstration on almond milk semifreddo – chilled, par frozen, custard with rich almond flavors. Wonderful hospitality for your family events. Optional additional $20 pairs a wine selection with each course. A wonderfully engaging educator and always a delicious favorite, Mangia!

1 Monday, July 14, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor; optional wine pairing additional $20). #5585

NEW! Pizzeria La Rosa

12 Russell Avenue, New Rochelle, (Parking - 11 Allard Avenue), 914-462-0750, www.pizzerialarosa.com

Summer's Bounty - Pizza! Taken in by the vintage soda fountain bar and 100-year-old Petersen oven, Matt DiGesu has lovingly restored this historic pizzeria back to its former glory. The vision will always be, to provide a place for people to gather and enjoy a great Neapolitan Italian meal. His pastas and wood-fired pies are some of the tastiest in Westchester. We start our lesson with the secret to their beautiful beet salad - red and gold beets, arugula, ricotta, pistachio, pickled onion in a red wine vinaigrette. Followed by a discussion on pizza adorned with summertime harvest, watching simple ingredients come together to create a perfect pie. Sample fresh cheese with pickled eggplant (like grandpa used to make). Chef lovingly shares his grandmother's recipe for lemon ricotta Zeppolis - homemade Italian donuts lightly sugar dusted. Treat yourself to one of their creative cocktails like the Nude and Notorious or Cappelletti Spritz for a fun evening. Don't miss out on their special smash burgers and wings. Their customers fall in love with the deliciousness and become fast forever friends.

1 Wednesday, July 16, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #5586

NEW! Dukes Ramen

154 Mamaroneck Avenue, Mamaroneck, 914-315-6020, www.dukesramen.com

Up Close Ramen Lesson! Gene Lum's family owned the Chinese food establishment (Lum Yen) that kept customers happy and stomachs satisfied since 1972. His now retired parents, Yolanda and John Lum, came to America in 1968 and started the restaurant that was a staple in the community for over 45 years. Down the street from his family's original location, the next generation, will educate us as we sit at the bar, to experience an up close and personal lesson. Chef will explain how to make hot oil dumplings - chicken dumplings in a sweet and savory soy sauce reduction topped with fried shallots and scallions. Our most knowledgeable chef will explain the process used to make delicious pork bone "Tonkotsu" broth. A discussion on how to select the bones, preparation of each ingredient, boiling the broth, and variations of Tonkotsu broths. Each will dine on a bowl of Tonkotsu ramen with pork or chicken. You can customize your ramen bowl with some desired add-ons: roasted corn, soft egg, mushrooms, Bok Choy cabbage, Nori, bamboo shoots, crunchy garlic, Beni Shoga and more. End class with a sweet treat from chef, green tea Mochi - ice cream covered in rice paper. As part of their mission to nourish the community, Chef Gene participates in 100 Bowls of Soup, providing to those most in need. Choose from two dates being offered. Come slurp with us!

A. 1 Monday, July 21, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). # 5587
B. 1 Monday, August 11, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #5588

NEW! Tina Zaccardi Bakes 

Held at CoCreate GE Kitchens Stamford, 47 John Street, Stamford, CT 203-547-1815, www.stamfordcocreate.com 

Hands-On No Bake Italian Desserts for Summer! Cook, Learn & Collaborate in the beautiful GE kitchens! Dedicated to culinary inspiration, this location is outfitted with the latest Monogram appliances to provide a fully functional Demo Kitchen, designed for one-of-a-kind  classes, workshops, and experiences. Join Tina Zaccardi, Winner of The Great American Baking Show, as she teaches the class to create two delicious no bake classic Italian desserts. Held in their beautiful commercial kitchen, perfect for hands-on cooking classes  and team building events. Tina will be demonstrating how to make a peanut butter chocolate caramel semifreddo and then you will have a hands-on opportunity to make a classic Zabaglione served over seasonal summer fruit, which uses some of the same techniques  used in the semi freddo. As a treat she will provide some light snacks and a cold refreshing mock-tail before tasting our freshly made desserts. Recipes will be provided to replicate our treats at home!  Come for a delicious and fun evening and experience  the beauty of the upcoming offerings at Stamford's CoCreate.

1 Monday, July 28, 6:30-8:30 pm, $25 (+ $35 sampling fee in CASH, payable to instructor). # 5590

Baked by Susan

379 S. Riverside Avenue, Croton-on-Hudson, 914-862-0874, www.bakedbysusan.com

Summer Fruit Hand Pies! - Hands-on! One of the best bakeries in Westchester and the BOW awards to prove it, you can say that Susan O'Keefe knows a thing or two about baking. Her award-winning bakery is a lovely inviting spot to visit and enjoy delicious treats. This seasoned baker will teach us the basics of a versatile dough recipe that will enable you to create "hand pies" reminiscent of childhood. Make your own mini pies with a variety of summer fruits and while they bake learn about icing recipes. Bring your hand pies home to share or eat them all on the car ride home! While your "hand pies" bake enjoy a taste with a quick lesson on whipped cream and an iced coffee or tea. Weekly music events and now serving house-made Sangria along with many selections of wine, beer and cider to purchase should you choose to imbibe. Optional additional $10 invites you to enjoy a special SURPRISE bag of goodies. Choose from two dates being offered. Many baked goods to buy including their crispy empanadas!

• A. 1 Tuesday, July 29, 6:30-8:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional bag of baked goods additional $10). # 5591
• B. 1 Tuesday, August 5, 6:30-8:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional bag of baked goods additional $10). #5592

Chutney Masala Indian Bistro

76 Main Street, Irvington, 914-591-5500, www.chutneymasala.com

Indian Spice – Interactive Lesson! Proprietor Navjot Arora, affectionately known as Dr. Spice, shares his vast food knowledge from Jalandhar, Punjab, his childhood home. Enjoy an interactive education on Indian spices used to create the complex flavors that comprise each dish. Try your hand at crafting your own savory turnovers, Samosas with potato, pea and ginger filling served with chana masala, mint chutney and tamarind chutney. Chef will teach us the makings of everyone's favorite Butter Chicken – yogurt and tomato sauce based. An interesting explanation on an Indian staple, Dal (lentils) Tadka (the process used to fry and bloom the spices). Then explore the technique for a delicious Shrimp Biryani, a fragrant combination of long grain Basmati slow cooked in a special copper vessel, medium spicy with herbs and served with Raita (cucumber yogurt cooler). Experience a quick lesson in the kitchen on the nuances of making a classic nan bread baked fresh in the tandoor. Try a mini-taste of their signature cocktail a Mango Mojito - light rum, muddled limes with mint mango juice. Navjot is a celebrated local chef, winning the 2023 Michelin Bib Gourmand for good quality, good value restaurant. Come explore the tastes of India with this incredible educator!

1 Wednesday, July 30, 6:00pm-8:00pm, $25 (+ $30 in CASH sampling fee, payable to instructor). # 5593

Zwilling Cooking Studio, 270 Marble Avenue, Pleasantville, 914-749-3406,

Email: cookingstudio@zwillingus.com, www.zwillingcookingstudio.com

*Chop Chop! Special Collaborative Class. Known for German knives and kitchenware, the US headquarters and Bernard Janssen, Executive Chef and Culinary Program Manager are excited to host in their state-of-the-art food education facility. During this class, learn the fundamentals of expert knife skills. "What makes a great knife and how do I use it?" An interactive demonstration/discussion on which quality knife to use for every task. Practice skills including: circular rocking motion, julienne, brunoise, dicing, supreme citrus, mincing herbs, and using a filet knife, along with information on how to maintain your knives. Bring sealable plastic bags to take your practice-chopped veggies home to make a soup! Beer, wine and soft drinks will be available for purchase. Special class treat – shop with a 20% discount at their onsite retail shop (sale items excluded), and 10% discount on Cooking Studio gift cards! This is hands-on instruction on proper knife use and the chef's choice of some light fare will be enjoyed. To avoid losses in materials, staff and food, class registration and sampling fees 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 not be considered registered and cannot attend. There are no refunds on any of the fees for this special in studio class. Enrollment is EASY, please follow these steps:

-Call WCC to register at 914-606-6830.
-Receive a DISCOUNT CODE for the sampling fee enabling you to pay for a spot at a special WCC rate.
-Register or Login to www.ZwillingCookingStudio.com/registration
-Sign up for the class date registered with WCC with Coupon Code.
-You will get a confirmation email once paid and show email to attend class.

1 Monday, August 4, 6:00-8:00 pm, $25 registration fee to WCC AND (+$30 paid in advance, sampling fee to ZCS*). # 5594

Peter Pratt's Inn

673 Croton Heights Road, Yorktown Heights, 914-962-4090, www.prattsinn.com

Luau on the Patio - guest Master Chef-one night only! Join Jon Pratt (former owner) along with Eileen Zidi of Cabbage Hill Farm fame for this one-of-a-kind class! Jon sold his family business 5 years ago to a new generation of restaurateurs, Enver and Naya Pelinku. Graciously, they will host a special cooking demo with Chef Pratt and Enver on the Inn's grand patio. The colonial homestead was built in 1780 and has been a local inn dating back to 1926 with a robust revolutionary history. Now renovated, it continues to be a special place to dine and drink. Watch our seasoned food educator as he prepares in real time our buffet Hawaiian luau. Hold the SPAM! Learn to make some Hawaiian staples starting with Shoyu chicken - soy sauce marinade, ginger and garlic with long rice and Poke (meaning to slice or cut), raw Ahi tuna fish and Asian seasonings. Try poi the traditional dish of the islands - made from the underground plant stem or corm of the taro (kalo) plant. Experience Kalua pig – made with pork butts and cooked in the La Caja China (translated "the Chinese box"), along with coleslaw and macaroni salad to compliment the crisp roasted pork and fried chicken buffet. Become educated on how to prepare Lomi Lomi (Hawaiian word for to knead or massage) salted salmon. A delicious traditional luau side dish, discover chicken long rice made with bean thread (cellophane) noodles. Jon always shares a story or two from his days in the inn. Learn to make a special summertime cocktail with pineapple and coconut. Optional bar, WCC specials on refreshing Sangria. Try their summer $10 cocktail Blue Hawaii – rum, vodka, blue Curaçao, pineapple juice, and sour mix. A taste of Haupia - coconut cake as a treat from this most entertaining chef. Rain or shine – held outdoors weather permitting. Always a fun summer favorite so sign up quickly to reserve your spot!

1 Thursday, August 7, 6:00-8:00 pm, $25 (+ $50 sampling fee in CASH, payable to instructor; optional cocktail additional $10). #5595

Meraki Taverna

456 Main Street, Armonk, 914-219-8888, www.merakitaverna-armonk.com

Father Son Duo – Garden Favorites Lunch! Our veteran restaurateur and Executive Chef Mike Sarris prides himself on this moto, "Cook with Love, Serve with Passion" and does just that with each and every bite. This proud father will be joined by his son, Andreas, who is currently honing his craft with a classical training at the Culinary Institute of America. Wondering what to do with your exploding garden treasures? Our chefs share some Greek dishes to utilize your harvest. Our lunch will include warm pita with lemon marinated olives while we start our lesson with cucumber, yogurt Tzatziki garlic spread and a Greek salad filled with garden finds. Learn to make crispy Kolokithokeftedes – pan fried zucchini cakes with herbs and Feta cheese and Briam – zucchini, eggplant, peppers, onions, garlic and sliced potatoes in a tomato sauce. If you wish help chefs to roll Dolmadakia - grape leaves stuffed with rice. Enjoy a mini chicken gyro while chef tells us his about his secret spices passed down from his yia yia. Taste the traditional dessert of Loukamades – fried dough with cinnamon and honey drizzle accompanied by a mini-iced frothy blended frappe. Enjoy the next generation of wonderful chefs - arrive hungry, as these passionate chefs share beautiful food education. Kalí órexi!

1 Saturday, August 9 12:00-2:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). # 5596

Sambal Thai & Malay

4 West Main Street, Irvington, 914-478-2200, www.sambalny.com

Thai Flavors - Interactive with Water Views! Take a culinary tour of Thailand, Singapore and Malaysia to discover the flavors of South-East Asian cuisine. Inspired by Bangkok, proprietor Navjot Arora and executive chef Perry Rodriguez will share their expertise to acquaint us with the balanced flavors of sweet, salty, sour, and bitter. Then a tutorial on a few special dishes starting with attendees' hand crafting their own Chicken Momos - handmade steamed chicken dumplings with chili sambal and fragrant soy sauce to dip. Our chefs educate us on a few special dishes starting with Penang Curry Duck - slow cooked coconut cream, mixed bell peppers, onions, carrots, and lime leaves and Pineapple Fried Rice. Learn the makings of the popular Thai street food Pad See Ew – stir fried flat rice noodles with Chinese broccoli, egg, and beef with sweet soy sauce will be easy to replicate at home (or order in). Enjoy a mini-taste of a Mango Mojito - light rum, muddled limes with mint mango juice. Chef Arora has appeared on the Food Network's Beat Bobby Flay in "Field of Greens" and is one of our favorite food educators. Visit the rooftop deck for a spectacular view of the Hudson River accompanied by one of their specialty cocktails in hand!

1 Wednesday, August 13, 5:30-7:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #5597

AJ's Burgers

542 North Avenue, New Rochelle, 914-235-3009, www.AJsBurgers.com

Makin' Mozzarella! Repeatedly voted Best NY Burger, this local hot spot continues to serve up some delicious food and not just burgers. Chef Alan Cohen will fill your plate and mind with his knowledge of food made with great ingredients. Chef has a flare for being creative by executing classic Italian dishes that become unforgettable. AJ will teach us to easily make our own mozzarella from fresh curd to sample while warm. We use it to make the most delicious lighter version of an open face, baked spiedini. Their bread is made fresh daily and chef uses it and the fresh mozzarella adorned with an anchovy, caper, lemon sauce. Taste a mini burger topped with melted mozzarella, arugula and roasted baby tomatoes. Finish our lesson with a torched mozzarella "brulee" with lemon whipped cream and ice cream drizzled with EVOO. AJ is full of surprises and shares a taste of the special of the day. Great catering for your next event or holiday. Always a terrific small class, up close and personal, with a top-notch instructor and a repeated favorite class!

1 Tuesday, August 19, 6:00-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). # 5598

Albano's

83 Westchester Avenue, Pound Ridge, 914-764-4051, www.AlbanoAppliance.com

Summer Grilling – Outdoor Setting! Resident chef Jehan deNoue manages the company's continuing education program, including cooking classes, manufacturer demonstrations, as well as personal and in-home instruction. Learn tips for preparing a fabulous meal all the while toasting chef with a specially selected wine. Surrounded by high tech and modern appliances, chef explains the nuances of induction and steam oven cooking and what's new in appliances. Experience their new outdoor kitchen and grills. Summer ingredients have us eating lighter so we begin with a lesson on a refreshing grilled peach chilled soup. Discover the proper way to grill hanger steak on the beautiful grills rubbed with coffee and spices. Discover the way to grill Portabello mushrooms with melted goat cheese. Enjoy juicy tomatoes in a salad to experience the best of summer veggies. Gather the wisdom to make a classic blueberry tart with house made pâté sable (a French short crust pastry dough). Do not miss this class as it is always a favorite educator coupled with an exciting outdoor experience, utilizing the latest grills for the art of cooking!

1 Thursday, August 21, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). # 5599