A Taste of Westchester
Join us at several of Westchester’s most tantalizing restaurants for a culinary adventure that will excite your taste buds and educate your mind. Each chef will offer a private cooking demonstration or discussion, followed by a sample tasting of the prepared items described. NO SPECIAL REQUESTS for dietary changes are permitted at class but you may take your portion home if you choose. The restaurant may need to make menu substitutions based on ingredient availability when necessary. Fees do not include beverages (except where noted or at the establishment’s discretion). New menu items are explored each semester by our hospitable and generous educators. Sampling fees are payable in CASH only.
Class may be canceled for under-enrollment several days in advance; therefore, we recommend that you register at least one week in advance of the course date for preparation purposes. NO refunds are given for these classes but as a courtesy please contact the college at 914-606-6830 x1 if you cannot attend so the restaurant may be alerted.
Must be 21 years of age to attend.
Summer 2024
See the Full Summer List of TOW Events
Clock Tower Grill
512 Clock Tower Drive, Brewster
845-582-0574, www.clocktowergrill.com
Lobsta’ in the courtyard! The Parente’s are proud owners of an ever-expanding animal farm supporting the restaurant’s growing needs. Our most creative Chef Owner Rich will teach us the ins-and-outs of producing a lobster bake with all your summer favorites. Sample a local beer from their long list of purveyors while enjoying lobster (1 per person) and all the fixings accompanied by seafood (based on market availability) and summertime sides. A sweet treat utilizing summers favorite seasonal fruit – learn to grill peaches topped with house made milk & honey ice cream. Come see this wonderful chef in action – watch for special events including wild game nights and summer outdoor music jams in the courtyard. Always expect the unexpected at CTG! Rain or shine but will be outdoors weather permitting. 1 Thur., July 18, 6:00-8:00 pm, $25 (+ $35 sampling fee in CASH, payable to instructor).
Meraki Taverna
456 Main Street, Armonk
914-219-8888, www.merakitaverna-armonk.com
Cyprus Greek Lunch! We will visit the Isle of Cyprus starting our lesson with a traditional Cypriot dish, Tava Kounoupidi (pork and cauliflower). Learn the tips to make delicious mussels Saganaki. Enjoy warm pita with lemon marinated olives, along with a tutorial on Tyropitakia (imported Greek Feta cheese crafted into a pie with honey and sesame.) A recipe from chefs’ Yia Yia, learn to make Cypriot meatballs in a savory sauce. Our traditional dessert will be baklava (made offsite) accompanied by a mini icy frappe. 1 Sat., July 20, 12:00-2:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #3071
Baked by Susan
379 S. Riverside Avenue, Croton-on-Hudson
914-862-0874, www.bakedbysusan.com
Do you know the muffin lady? Create and bake your own chocolate chip muffins and while they bake learn about converting the recipe to make many types of muffins including a streusel crumb top. Optional additional $10 invites you to enjoy a yummy SURPRISE bag of goodies. Lots of baked goods to purchase including their now famous empanadas, cookies and pies! 1 Tues., July 23, 6:30-8:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor, optional bag of baked goods additional $10). #3072
The 808 Bistro
808 Scarsdale Avenue, Scarsdale
914-722-0808, www.the808bistro.com
Calabrian Lunch! Owner Chef Salvatore Cucullo trained at the Culinary Institute of America. Our chef explores Italy’s Calabria and the recipes he discovered on a recent visit. Enjoy an educational demonstration on Lagane pasta – thin wide and short pasta, chickpeas in a light garlic and oil sauce. Our knowledgeable chef will tell us a few easy tips to roast pork and make the creamiest polenta. End our lesson with an Italian sweet, Bocconotti! 1 Sat., July 27, 12:00-2:00 pm, $25 (+ $30 in CASH sampling fee, payable to instructor). #3074
NEW! 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. Learn to make a refreshing watermelon salad: cucumber, mint, and grilled feta cheese with a citrus dressing. 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 pistachio cheesecake. In season, the beautiful French doors are opened for a great al fresco feel. 1 Tues., July 30, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #3075
AJ’s Burgers
542 North Avenue, New Rochelle
914-235-3009, www.AJsBurgers.com
Outdoors – Slaws of All Nations! Voted Best NY Burger. Explore the flavors of different regions to make more interesting slaws and salads that are inspired by many regions – Italian, Spanish, Indian, German and more. Their bread is made fresh daily and will be the host for our slaw and delicious smoked pulled-pork sliders and burgers. Finish with a summer fruit cobbler with fresh whipped cream. Always a terrific small class, up close and personal, with a top-notch instructor and a repeated Best of Westchester winner! Our class will be held outback in their newly appointed courtyard if the weather cooperates. 1 Tues., Aug. 6, 6:00-8:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #3078
NEW! Coffee Labs Roasters
483 New Rochelle Road, Bronxville
914-840-4106, www.coffeelabs.com
Discover Specialty Coffee 101! Having been in Tarrytown for many years this is the second location for the Loves. Join lead barista Jefferson 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. 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. 1 Wed., Aug. 7, 6:30-8:30 pm, $25 (+ $20 sampling fee in CASH, payable to instructor). #3079
NEW! 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 in 2020 to a new generation of restaurateurs, Enver and Naya Pelinku. Thankfully, they will host another cooking demo with Chef Pratt at 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. Newly renovated, it continues to be a special place to dine and drink. Watch our fabulous food educator as he prepares our buffet Hawaiian luau. 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. Jon always shares a story or two. WCC specials on refreshing Sangria or craft beer. A taste of Haupia – coconut cake as a treat from this most entertaining chef. Rain or shine but will be outdoors weather permitting. Always a favorite so sign up quickly to reserve your spot! 1 Thurs., Aug. 8, 6:00-8:00 pm, $25 (+ $35 sampling fee in CASH, payable to instructor). Course # to follow.
Apiary (#2)
157 Larchmont Avenue, Larchmont
914-834-3572, www.apiarylarchmont.com
Any Night Easy Chicken, Some Hands-On Prep! Chef Owner Joerg Zehe was trained by the likes of Jacques Pepin and Alain Sailhac at the French Culinary Institute. He shares his wisdom and commercial kitchen for us to mess around in. Pick up some cooking skills with this class that will have you doing part of the meal preparation. We begin with making coconut rice and steamed vegetables for our chicken teriyaki bowls. Learn to master a classic dessert, pineapple upside down cake. Longer class due to participation. 1 Tues., Aug. 13, 5:30-8:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #3080
NEW! The Winning Kitchen
Wendy Pregiato’s Eastchester Home
(914) 261-6906, cookingwithwp@gmail.com
Instagram: @The_Winning_Kitchen or Facebook: The Winning Kitchen with Wendy Pregiato
Summer Fruits! Join home chef extraordinaire and Food Network’s Outchef’d winner Wendy Pregiato of The Winning Kitchen for a special cooking demonstration and tasting in her Eastchester kitchen exclusively for the lifelong-learners of WCC. Wendy will be making a summer fruit extravaganza dinner starting with a gorgeous strawberry basil bruschetta. Next, she will show us how to create a spice-rubbed pork tenderloin with pickled peaches over a bacon spinach salad that can be served on a platter for a formal presentation, or in a cast iron skillet for a casual summer meal. Finally, we will learn to make her shortcut “no bake” lemon and blueberry bread pudding that is as delicious as it is quick and easy and is sure to become part of your regular summer recipe repertoire. Wendy’s passion for cooking really took hold when she was living in Tokyo and London and learned to use local ingredients to create different types of cuisine. She created the Eastchester Eats Facebook community and has been featured in Westchester Magazine, as well as being a popular instructor for a number of Westchester organizations. You will be given the address at registration. Feel free to BYOB. 1 Wed., Aug. 14, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #3081
Albano’s
83 Westchester Avenue, Pound Ridge
914-764-4051, www.AlbanoAppliance.com
Summer Grilling – 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. Summer ingredients have us eating lighter so we begin with a refreshing watermelon gazpacho chilled soup adorned with Feta cheese. Discover the proper way to grill hanger steak on the BIG Green Egg adorned with fresh herb chimichurri. Enjoy crisp grilled corn and juicy tomatoes in a salad to experience the best summer veggies. Learn to make a classic lemon tart with homemade pate sable (a short crust pastry dough). 1 Thurs., Aug. 15, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #3082
La Catena Italian Restaurant
871 Saw Mill River Road, Ardsley
914-231-9260, www.LaCatenaArdsley.com
Pasta, Cheese Wheel, Flames! Owner Chef Jeff Delija, a wonderful host and teacher, will fill our senses with some of his favorite Italian dishes starting with a tutorial on making a heartwarming classic, Vongole alla Oreganata (whole clams on the half shell baked with bread crumbs, herb, garlic white wine and lemon.) Get your cameras ready for a flaming tableside show and sample fresh pappardelle pasta, Oyster, Cremini and Shitake mushrooms, along with ignited cognac to melt the cheese in a giant hollowed wheel of imported Parmigiano-Reggiano. Learn the technique used to create Chicken Pasqualina (chicken breast, hearts of palm, artichokes, chopped cherry tomatoes, sautéed in white wine sauce served with potatoes and summer veggies.) Enjoy a taste of their creamy house-made mascarpone cheesecake. 1 Wed., Aug. 21, 6:00-8:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #3084
SPECIAL COLLABORATIVE COOKING CLASSES AT ZWILLING COOKING STUDIO
These classes take place at the Zwilling Cooking Studio
270 Marble Avenue, Pleasantville
914-749-3406, cookingstudio@zwillingus.com, www.zwillingcookingstudio.com
Known for German knives and kitchenware, the US Zwilling headquarters and Bernard Janssen, Executive Chef and Culinary Program Manager is excited to host you in their state-of-the-art food education facility. Beer, wine and soft drinks will be available for purchase. Special class treat—shop 20% discount at their onsite retail shop (sale items excluded), and 10% discount on Cooking Studio gift cards! 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 you will not be considered registered and cannot attend. There are no refunds on any of the fees for this special in studio class.
Registering for these classes is easy, please follow these steps:
- Call SUNY WCC to register at 914-606-6830, press 1.
- Ask to receive the discount code for the sampling fee that will let you pay for your spot at a special SUNY WCC rate.
- Register or Login to www.ZwillingCookingStudio.com/registration
- Sign up for the class date you registered for with SUNY WCC and use your discount code.
- You will get a confirmation email once paid. Show this confirmation email to attend each class.
Zwilling Cooking Studio: Chop Chop!
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! This is hands-on instruction on proper knife use and the chef’s choice of light fare will be enjoyed. 1 Mon., July 22, 6:00-8:00 pm, $25 registration fee to SUNY WCC and $30 sampling fee, paid in advance to Zwilling Cooking Studio. #3085
Zwilling Cooking Studio: Summertime!
Help Chef to prepare three dishes while using Zwilling Kitchen essential products, from cookware to tools and electronic equipment. Learn how to choose the correct products for specific dishes and the ins and outs of cooking in Staub cast iron cookware, and multi-layered Demeyere stainless steel pans. Discover features and benefits of Zwilling products. Enjoy a delicious meal you will help to prepare starting with perfectly seared scallops with corn cream, crispy chorizo, and a pepper relish. Cook with sous vide (water bath) to create a pork loin with a creamy mustard sauce, peach chutney and sautéed rainbow chard. A “how to” on a seasonal dessert – basil citrus marinated red berry salad with Prosecco sabayon, and an almond cookie crumble. A mini lesson on the proper way to chiffonade basil. Throughout the class, chef will guide you, offering valuable insights and tips to enhance your culinary skills. This is a hands-on class in which you help to prepare the 3-course meal, enjoyed sit down style in the dining area. 1 Mon., Aug. 19, 5:30-8:30 pm, $25 registration fee to SUNY WCC and $30 sampling fee, paid in advance to Zwilling Cooking Studio. #3086
Fall 2024
See the Full Fall List of TOW Events
NEW! Tina Zaccardi Bakes
at The Westchester Italian Cultural Center
1 Generoso Pope Place, Tuckahoe,
914-409-6662 www.wiccny.org
Classic Italian American Cookies! – Housed in a beautifully restored building, the WICC has welcomed visitors since 2007 with a broad variety of educational offerings including exhibits celebrating various artists, language classes, films, lectures, concerts, and culinary education making the connection between classic and modern Italy. It is the go-to place for Italian culture, shared Italian heritage, and community traditions. Tonight they play host as we watch Chef Tina Zaccardi, Winner of The Great American Baking Show, teaches class to create three delicious classic Italian American Cookies. Held in their beautiful commercial kitchen, perfect for cooking classes and team building events. Tina will be demonstrating how to make, Pignoli cookies made with almond paste, covered with pine nuts – naturally gluten free. Follow along to make piped shortbread sandwich cookies filled with jam and dipped in chocolate. Learn the history behind classic Italian “S” shaped cookies – almond flavored that can be altered by using lemon zest, or vanilla. Perfect for dunking in your morning cafe. As a treat the Cultural Center will provide a light antipasto and wine before tasting of tonight’s cookies. 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 the Cultural Center. 1 Thurs., Sept. 26, 6:30-8:30 pm, $25 (+ $30 sampling fee in
CASH, payable to instructor). #98054
NEW! Pizzeria La Rosa
12 Russell Avenue, New Rochelle,
914-462-0750 www.pizzerialarosa.com
The Queen – Margherita 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 famous arugula salad – roasted chickpeas, plumped raisins, pickled fennel, lemon confit vinaigrette, and shaved Pecorino. Followed by a discussion on a house favorite, pizza Margherita – housemade mozzarella, red sauce, and shredded basil, watching simple ingredients come together to create the perfect pie. Sample wood oven charred Broccolini – garlic breadcrumbs, Biellese pepperoni, lemon with Burrata. 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. Their customers fall in love with the deliciousness and become fast forever friends. 1 Tues., Oct. 8, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #98055
The Winning Kitchen
Wendy Pregiato’s Eastchester Home,
(914) 261-6906 cookingwithwp@gmail.com
Instagram: @The_Winning_Kitchen or Facebook: The Winning Kitchen with Wendy Pregiato
Food Network Winner!
Join home chef extraordinaire and Food Network’s Outchef’d winner Wendy Pregiato of The Winning Kitchen for a special cooking demonstration and tasting in her Eastchester kitchen exclusively for the lifelong-learners of WCC.
Wanna’ know what it is like to compete in a Food Network show?
Wendy will discuss her experience competing on the Food Network and what it is like to be in front of the cameras, as well as under the pressure, of a timed cooking competition show. Enjoy a Q&A and then watch Wendy re-create her winning dish from when she appeared on “Outchef’d.” In her episode, pork was the main ingredient and Wendy expertly turned it into a feast, beating professional chef Marc Murphy. Take notes when you taste the meal on the secret spice rub used to create pork chops filled with cornbread and sausage stuffing and the sides that helped her win the grand prize; grilled asparagus and homemade ginger apple chutney. As an added treat, you will sample her signature autumn cocktail – a versatile cranberry cocktail with ginger syrup that can be served using gin, vodka, or non-alcoholic, followed by a sweet treat. This perfect comfort meal to welcome colder weather is impressive enough for special occasions, yet easy enough for every day. You will be given the address at registration. Feel free to BYOB. Join us for a lovely evening!
1 Wed., Oct. 9, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #98056
Augustine’s Salumeria
213 Halstead Avenue, Mamaroneck
914-315-6541 www.augustinesny.com
Special Italian Lunch! 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. Inspired by grandparents, Augustine and Angelina, who 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-mouthdelivery’ and this is the restaurant’s logo. Chef will share how he creates these special dishes, sourcing local fall ingredients, using minimal processing. The method to create Ribollita – a traditional fall Tuscan soup. The technique to braise beef short ribs – cherries, red wine, and beef stock over smoked mashed potato perfection. Our dolce lesson, buttermilk panna cotta with a berry compote. The couple feels, “Service is best when it is felt and not forced” and it shows in all they do. Class will sell out quickly! 1 Wed., Oct. 16, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #98057
Baked by Susan (#1)
379 S. Riverside Avenue, Croton-on-Hudson,
914-862-0874 www.bakedbysusan.com
Bread and Butter Hands-on! Adorn your fall feasts with the art of bread baking. As the Best of Westchester winner 14 years in a row, you can say that Susan O’Keefe knows a thing or two about baking. Her award winning bakery is lovely and this veteran baker will teach us the basics of using yeast to create gorgeous bread. Craft and form your own braided loaf and while they bake learn to easily churn fresh butter. Take your bread home to share with a friend or eat it warm on the car ride home! Enjoy some of Baked by Susan’s favorite breads and treats with house-made butter and coffee after our lesson. Optional additional $10 invites you to enjoy a yummy SURPRISE bag of goodies. Lots of baked goods to purchase including their now famous empanadas! This class is back by popular demand and fills quickly.
1 Thurs., Oct. 17, 6:30-8:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor, optional bag of baked goods additional $10). #98058
Apiary (#1)
157 Larchmont Avenue, Larchmont,
914-834-3572 www.apiarylarchmont.com
Heart Warming Dinner, Some Hands-On Prep! They always strive to find natural ingredients locally to create wholesome meals for the whole family. Learn with classically trained, Chef Owner Joerg Zehe, as he shares a delicious simple meal. Our food education in this class will have you doing part of the preparation for the following meal. Starting with a heart-warming lemon chicken orzo soup with crispy garlic bread. Next learn to make the best green bean salad you can make every night of the week. Chef helps us create a fall treat of iced pumpkin cookies sure to be a crowd favorite. At the café, there is something for everyone! Longer class due to participation.
1 Tues., Oct. 22, 5:30-8:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #98059
NEW! 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. Listen while chef discusses all things pizza. Many 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 talented 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 ends our fantastic 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 the Bad Bing to complete the meal! Grab a friend and come playdough!
1 Wed., Oct. 23, 5:30-7:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #98060
Happiness is Catering Back Country Market and Cafe
1067 North Street, Greenwich, CT (NY border),
203-861-402 www.Happinessiscatering.com
The Study Fine Wines & Spirits (Class Begins Here) 1071 North Street, Greenwich, CT, 203-340-9410 www.thestudyfinewines.com
Wine to Table! Join us for a lesson on cooking and entertaining made simply delicious. We begin the evening at a librarylike intimate shop aptly named “The Study” with owner and sommelier Katie who will share her holiday 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 make a few holiday ingredient inspired dishes such as; crispy sesame-ginger egg rolls with a sweet chili dipping sauce and savory bacon wrapped Parmesan Brussels sprouts. A show stopper lesson on butternut squash lasagna with caramelized onion and spinach topped with a Bechamel sauce. End our evening with the market’s famous “gingerbread men” cut-outs. Grab a friend to experience these mouth-watering dishes and discover the culinary secrets to make your holidays fun. Our lesson ends with a take-home surprise. This is an interactive demonstration allowing you to participate (if you choose to help create). A very generous double class! #Wheredoyoufindyourhappiness? 1 Thurs., Oct. 24, 6:30-8:30pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #98061
La Catena Italian Restaurant
871 Saw Mill River Road, Ardsley,
914-231-9260 www.LaCatenaArdsley.com
That’s Italian! Catena meaning a connected series or chain as is this family restaurant to the surrounding community. Owner Chef Jeff Delija, a wonderful host and teacher, will fill our senses with some of his favorite Italian dishes starting with an autumn inspired Insalata di Mista – garden mixed salad with vinaigrette dressing. Next a tutorial on making a heartwarming classic, Pollo al Francese – breast of chicken dipped in egg, sautéed in butter, lemon, and white wine served with potatoes and fall veggies. Chef creates the tastiest pasta dishes with just a few simple ingredients. Tonight, learn to make Farfalle alla Primavera – bowtie (or butterfly) shaped pasta with seasonal vegetables, sautéed in a classic aioli – olive oil and garlic sauce. Chef shares the easy to replicate recipe for their house-made bread pudding sure to be a hit on your holiday table. A great place to host an event! 1 Mon., Oct. 28, 6:00-8:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #98062
The 808 Bistro
808 Scarsdale Avenue, Scarsdale,
914-722-0808 www.the808bistro.com
Peter, Peter, Pumpkin Eater! CIA trained Owner Chef Salvatore Cucullo’s family background and Italian upbringing makes his cuisine at the bistro unforgettable. The pre-fixe menus are continually changing with many offerings paying loving homage to Nana’s recipes. Help our chef to hand-roll and cut pumpkin gnocchi to present as a creative fall dish served in a baked mini pumpkin with a delectable sauce. Not a lesson – our generous chef will have us taste his luscious duck breast with cranberryapple sauce served over creamy turnip puree. For dessert a lesson on mini-pumpkin pies. Known for their prix fixe menus they also serve family style meals! A wonderful educator and talented chef, this is a favorite class each year – grab some friends and sign up quickly.
1 Tues., Oct. 29, 5:30-7:00 pm, $25 (+ $30 in CASH sampling fee, payable to instructor). #98063
Meraki Taverna (#1)
456 Main Street, Armonk,
914-219-8888 www.merakitaverna-armonk.com
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. Our lunch will include pita with lemon marinated olives and a lesson on the creamiest hummus – chickpea spread. We start our lesson with Loukaniko – seasoned Greek sausage along with Karpathian Makarounes – old fashioned whole wheat Greek pasta with sautéed onions and Greek Mizithra cheese, recipes from his childhood memories. Our traditional dessert will be a lesson on rice pudding accompanied by a Greek coffee. Arrive hungry and ready to hear our passionate chef share stories of his youth spent in Greece as he feeds us heart and soul. Kalí órexi! 1 Sat., Nov. 2, 11:30-1:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #98065
Baked by Susan (#2)
379 S. Riverside Avenue, Croton-on-Hudson,
914-862-0874 www.bakedbysusan.com
Pie Oh My – Hands-on! Get ready for a lesson on beautiful pies! Best of Westchester winner 14 years in a row, the bakery is housed in a beautiful facility that includes a retail and coffee shop. They also do great afternoon tea on request. This veteran baker will show us the basics of using pie crust. Hand craft your own pie with interactive instructions to make the perfect crust. Dress seasonal fruit to make a perfect filling. Learn to roll out and shape the dough to achieve professional looking pies including easy crimping techniques. Take home your pie to bake or freeze for the holidays. A mini-lesson on whipping cream to top a slice of BBS’s favorite pie and coffee after class. Optional additional $10 invites you to enjoy a fun SURPRISE bag of goodies. Lots of baked goods to purchase including their now famous muffins and cookies! 1 Wed., Nov. 6, 6:30-8:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor, optional bag of baked goods additional $10). #98066
NEW! Peter Pratt’s Inn
673 Croton Heights Road, Yorktown Heights,
914-962-4090 www.peterprattsinn.com
Duck, Duck… 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 in 2020 to a new generation of restaurateurs, Enver and Naya Pelinku. Thankfully, they will host another cooking demo with Chef Pratt at the Inn. The colonial homestead was built in 1780 and has been a local inn dating back to 1926 with a robust revolutionary history. It continues to be a special place to dine and drink in their renovated dining rooms. Watch our fabulous food educator as he returns for a demonstration utilizing his favorite ingredient – duck. Enjoy his all duck creations from this entertaining master chef, who has been pulled from retirement by popular demand. We will dine on samples of soup dumplings – duck soup and roasted duck that burst upon biting. A lesson on making Peking duck quesadillas – Hoisin sauce, sour cream and scallions. Watch and learn to make a duck gumbo – confit dark meat in a savory sauce served over rice that you will not soon forget, adorned with duck skin cracklings. Enjoy the rich taste of duck egg yolks used to create a flavorful crème anglaise ice cream. Jon will delight us with tales of the Inn’s history and his culinary past in this special evening. This magical night is sure to be a popular offering, so grab a friend and reserve your spot early! 1 Thurs., Nov. 7, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #98067
Apiary (#2)
157 Larchmont Avenue, Larchmont,
914-834-3572 www.apiarylarchmont.com
Fall’s Bounty, Some Hands-On Prep! Chef Owner Joerg Zehe was trained by the likes of Jacques Pepin and Alain Sailhac at the French Culinary Institute. He shares his wisdom and commercial kitchen for us to learn in. Pick up some cooking skills with this class that will have you doing part of the meal preparation. We begin with making cranberry pecan salad and Brussels sprout gratin to accompany apple cider pork chops. Learn to master a classic dessert, apple pie. Always something for everyone! Longer class due to participation.1 Tues., Nov. 12, 5:30-8:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #98069
Chutney Masala Indian Bistro
76 Main Street, Irvington,
914-591-5500, www.chutneymasala.com
Indian Spice Lunch! Proprietor Navjot Arora, affectionately known as Dr. Spice, shares his vast food knowledge from his home in Jalandhar, Punjab. 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. A discussion on the history of curry: adopted and anglicized from the Tamil word kari meaning “sauce.” A spice blend used for making kari dishes, called kari podi, came to be known as curry powder. Each curry has a unique blend of herbs and spices based on regional, cultural, family and religious preference. Chef will teach us the makings of Goan wild shrimp curry in a tangy and piquant coconut infused sauce. Learn to make Chicken 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). Samosa Chaat is the most popular form of street food found in every part of the Indian subcontinent. Always vegetarian and a perfect combination of different flavors and textures. Try a mini-taste of their signature cocktail a Sassy Lassi – coconut rum, blended with mango yogurt. Navjot is a celebrated local chef, winning the 2023 Michelin Bib Gourmand for good quality, good value restaurant. Come explore the tastes of India! 1 Sat., Nov. 9, 11:30am-1:30pm, $25 (+ $30 in CASH sampling fee, payable to instructor). #98068
NEW! Patsy’s Pizzeria (#1)
2 Pelham Road, New Rochelle,
914-365-2255 www.patsyspizzerianewrochelle.com
Risotto Lesson with Water Views! The original Patsy’s in NYC hosted famous clientele regularly with the likes of Dean Martin and Frank Sinatra, as they couldn’t resist the trademark coaloven-baked thin crust pizzas and rustic pastas. They serve classic Italian dishes that made the Harlem institution famous since 1933 but have expanded the offerings featuring contemporary Italian, as well as, American cuisine. This location has become a trendy waterfront eatery historically situated along New Rochelle’s coastline, a new generation of Patsy’s Pizzeria emerges. As hosts, they treat us to a special seafood salad including charred octopus with roasted cherry tomatoes, Calabrian peppers, Cannellini beans with a refreshing orange vinaigrette to begin, while giving a main-course lesson on Shitake mushroom risotto adorned by pan seared colossal Black Tiger shrimp with a Beurre Blanc sauce. Savor a sample of warm tender Zeppole with coffee for a sweet after dinner treat. Grab a friend to enjoy this rustic Italian cuisine with a twist!
1 Wed., Nov. 13, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #98070
NEW! Brothers Fish & Chips
172 North Highland Avenue, Ossining,
914-488-5141 www.brothersfishandchips.com
Be Your Own Barista! This family of chefs have realized their dream by owning an award-winning seafood restaurant next door to their original takeout spot. Known for his beautiful plates and creativity, Chef Owner Elmer Oliveros will show us the ins and outs of the perfect 3-minute “pour over” single origin specialty coffee that will change your world. A talented instructor, he will explain the ratios, temperature and perfect timing to create the perfect cup of coffee. An exciting discussion and hands on class about coffee. 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 refreshing orange cake and a special coffee cake to pair with our amazing coffees. A lovely surprise awaits from this talented chef who is known for his personalized tasting menus and is now the proud owner of a catering “on the go” food truck! Join us for an intimate lesson. The restaurant will be open if you wish to order lunch separately or take out delicious fish and chips. 1 Sat., Nov. 16, 11:00-12:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #98071
Crawdaddy’s Creole Kitchen
68 Wheeler Avenue, Pleasantville,
914-449-6199 www.crawdaddyscreolekitchen.com
Southern Charm! This savory hot spot serves up some of the best creole eats in Westchester. Creole dishes are influenced by many cultures such as; African, Spanish, French, Haitian and more from the New Orleans settlers. This combination of cultures has made for some delicious cuisine. One of the owners, Executive Chef Michael Boulos, will teach the history and technique behind some of the most iconic New Orleans dishes starting with a lesson on broiled with garlic butter, Pecorino and Parmesan. Next an education on a classic, Jambalaya – Gulf shrimp, roasted chicken and andouille sausage, tomatoes and cooked with rice. A fun tutorial on a delicious treat – New Orleans beignets showered with powdered sugar. Chef discusses the history of New Orleans most famous cocktail, The Hurricane. WCC special, optional additional $10 to treat yourself to a refreshing Hurricane – light and dark rum, mix and lime juice. 1 Tues., Nov. 19, 5:30-7:30pm, $25 (+ $30 sampling fee in CASH, payable to instructor, optional Hurricane Cocktail additional $10.). #98072
NEW! Patsy’s Pizzeria (#2)
2 Pelham Road, New Rochelle,
914-365-2255 www.patsyspizzerianewrochelle.com
Risotto Lesson with Water Views! Serving classic Italian dishes that made Patsy’s a Harlem institution since 1933 and now featuring contemporary Italian and American cuisine they are known for their trademark coal-oven-baked thin crust pizzas. The original Patsy’s hosted famous clientele, including Joe DiMaggio, and Frank Sinatra. They treat us to a creamy Burrata and tomato Caprese salad to begin, as they teach a main-course lesson on the perfect technique to make Shitake mushroom risotto. Tonight our risotto is adorned with pan seared dry Sea scallops and a Beurre Blanc sauce. Enjoy a sample of their number one seller, creamy pistachio flavored cheesecake with chocolate crust with coffee for a delicious treat. Experience this terrific rustic Italian cuisine with a twist!
1 Wed., Nov. 20, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #98073
NEW! The Raconteur Bar
10 Marble Avenue, Pleasantville,
914-769-4040 www.theraconteurbar.com
Exploring Gin & Tonics – Interactive! This jumping joint is home to the coolest bar in town. The name means a person who excels in telling anecdotes such as a storyteller similar to your favorite bartender. Every liquor has its lore and tonight, just in time for the holidays, we learn to make exceptional Gin & Tonic cocktails utilizing the best gins, garnishes and mixers. Each guest will have the opportunity to construct their own unique drink along with a special personal “photo shoot” for your cocktail. Owner Executive Chef Michael Boulos, will treat us to some fun and tasty bar snacks to accompany our beverages. Based on availability the following gins will be explored: Sipsmith London Dry Gin (England), Botanist Islay Dry Gin (Scotland), Malfy Gin (Italy), Monkey 47 (Germany), Citadelle (France), McQueen & the Violet Fog (Brazil). Grab a friend, Cheers! 1 Mon., Dec. 2, 6:00-8:00pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #98074
Via Veroli
2150 Central Park Avenue, Yonkers,
914-961-3333 www.viaveroli.com
Rome Here We Come! A modern Italian restaurant offering a unique twist on the traditional featuring Italian flavors with unexpected international ingredients making dishes familiar yet exciting. CIA trained Owner Chef Salvatore Cucullo’s family background and Italian upbringing makes his dishes delicious. Owner Walter Palma originally hails from Northern Rome, Veroli to be exact, therefore the origin of the restaurant’s name with some of the menu’s dishes coming from this specific region. Learn to make heavenly Suppli – crispy rice (risotto) balls stuffed with fresh mozzarella typical of Roman cuisine. Learn the secret to their lamb ragout with fresh pasta. Our Dolce (Italian sweet) lesson is bourbon grilled pear, Gorgonzola with a balsamic reduction with a mini-snifter of delicious Moscato! A hospitable, talented chef and always a favorite educator!
1 Wed., Dec. 4, 6:00-7:30 pm, $25 (+ $30 in CASH sampling fee, payable to instructor). #98075
Baked by Susan (#3)
379 S. Riverside Avenue, Croton-on-Hudson,
914-862-0874 www.bakedbysusan.com
Cookies! – Hands-on! One of the best bakeries in Westchester and the BOW awards to prove it for over 14 years in a row, you can say that Susan O’Keefe knows a thing or two about baking. Her award winning bakery is a lovely warm spot to visit and enjoy delicious treats. This seasoned baker will teach us the basics of a versatile recipe to create many types of cookies. Make your own cookies and while they bake learn her secret frosting and icing recipes to decorate your creations. Take your cookies home to share with a friend or eat them all on the car ride home! Enjoy some of Baked by Susan’s favorite treats with coffee after our lesson. Optional additional $10 invites you to enjoy a SURPRISE bag of baked goods. Many items to purchase including their now famous empanadas and pies! 1 Thurs., Dec. 5, 6:30-8:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor, optional bag of baked goods additional $10).
#98076
AJ’s Burgers
542 North Avenue, New Rochelle,
914-235-3009 www.AJsBurgers.com
Makin’ Mozzarella! Chef Alan Cohen will fill your plate and mind with his knowledge of simple food made from great ingredients. Voted Best NY Burger, this local hot spot continues to serve up some delicious food and not just burgers. Tonight, AJ will teach you to make your own mozzarella from fresh curd to sample while warm. We use it to make the most delicious chicken and eggplant dish with roasted baby tomatoes. Learn the secret to why his Italian specialties are amazing. Their bread is made fresh daily and chef uses it to make the most flavorful toasted garlic bread. Finish with Zeppole ala mode. AJ is full of surprises and shares a taste of the special of the day. Great catering for your next gathering or holiday. Always a terrific small class, up close and personal, with a top-notch instructor and a repeated Best of Westchester winner! 1 Tues., Dec. 10, 6:00-8:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #9807
Meraki Taverna (#2)
456 Main Street, Armonk,
914-219-8888 www.merakitaverna-armonk.com
Opa! Classic Greek! In Greece, “meraki” is described as doing something with passion, with absolute devotion, with undivided attention or when you love doing something so much that your soul is in it, such as Proprietor and Chef Michalakis Sarris. Warm pita with lemon marinated olives will greet you then a quick lesson on Tzatziki sauce to be served with Arni Rolo Gemisto – grilled lamb stuffed with Feta cheese. Learn to make Aginares MeAraka – oven baked artichokes, peas, tomatoes, onions, scallions, dill and hint of mint. Learn the secret to a delicious classic, Pastichio – baked pasta with ground meat and Bechamel sauce. Our tasty dessert will be Galaktoboureko – custard filling under a crispy phyllo dough blanket accompanied by an icy frappe. Arrive hungry and ready to hear our chef’s stories of his youth as he feeds our body and soul! Kalí órexi! 1 Wed., Dec. 11, 5:30-7:30 pm, $25 (+ $25 in CASH sampling fee, payable to instructor). #98078
Albano’s
83 Westchester Avenue, Pound Ridge
914-764-4051, www.AlbanoAppliance.com
Getting to the Root of it! 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. Get back to the roots as we learn to make celeriac and parsnip soup without cream, roasted garlic and herb chicken, turnips and carrots. Enjoy a lesson on the holiday favorite sweet potato pie. 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 Thurs., Dec. 12, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #98079
TO REGISTER
CALL: 914-606-6830 x1
Please Note: If registering and paying for yourself and/or others, it is required to provide complete registration information (name, address, date of birth, phone, and email) for all registrants at the time of registration.
Donna Monaco, coordinator for A Taste of Westchester and advocate for food education, creates these classes by inviting chefs to host cooking demonstrations in their restaurants for delicious food education. Follow @DonnaDishes Instagram where she recaps these demonstrations and highlights recipe development for home cooks.
Restaurants:
Are you interested in hosting a class? Email: atasteofwestchesterwcc@gmail.com
CE-REST 2000 is the catalog number for all Taste of Westchester classes.