47 CAREER & WORKFORCE TRAINING Textbook Required LIFELONG LEARNING & ENRICHMENT 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
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