Spring 2025 Restaurants
NEW! Piccola Trattoria
23 Cedar Street, Dobbs Ferry, 914-674-9427, www.piccolany.com
Hands-on Pasta Making - Now that’s Italian! Now in a bigger space and voted best new restaurant, this will quickly become your “go to” favorite. Join our Argentinian born Owner Chef Sergio Pennacchio as he teaches us the art of making fresh pasta. He shares recipes and stories influenced by both his Sicilian paternal side and his maternal side from exquisite Spain, making this restaurant both unique and delicious. This restaurant showcases Mediterranean food with a warm and inviting atmosphere, while treating every customer like family. Our talented chef will have us “rolling in the dough” as we help to hand roll and form Linguine, Fettuccine, Pappardelle and a stuffed pasta – Giostra (translated as carousel). Take your pasta dough home to play, cook and plate with a friend. Chef will serve pasta as a beautiful plate adorned with Marinara – tomato (red) sauce and Panna - cream sauce. End our evening with chef’s favorite dolce surprise with coffee. A most hospitable proprietor and wonderful instructor!
1 Monday, March 10, 5:30-7:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #47311
The Winning Kitchen
Wendy Pregiato’s Eastchester Home, 914-261-6906, www.thewinningkitchenwithwendy.com
@The_Winning_Kitchen or Facebook: The Winning Kitchen with Wendy Pregiato Saint Patrick’s Day Feast! 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. Celebrate with a festive feast as Wendy demonstrates how to embrace the flavors of Ireland in a delicious, hearty meal. We will begin with a slow-roasted Guinness corned beef, tender and infused with rich, malty flavors, paired perfectly with roasted potatoes. Next, we will learn to make crispy Brussels sprouts, topped with a decadent smoked aioli that is sure to become a new favorite. We will end the meal with a sweet twist on a classic - Irish soda bread cupcakes with a luscious maple brown-buttercream frosting. Directions on how to make a special “Lucky” cocktail will also be included. These treats offer the perfect balance of traditional and modern, bringing warmth and sweetness to your Saint Patrick’s Day celebration. Whether you are Irish by heritage or at heart, this class will give you the skills and recipes to create a meal that will bring the luck of the Irish to your table! Feel free to BYOB. Light snacks will be provided, and you will enjoy a tasting of all the dishes at the end of the class. You will be given the address at registration. Always a favorite instructor, and a lovely intimate and social evening! Wendy created the “Eastchester Eats” Facebook community and has been featured in Westchester Magazine.
1 Wednesday, March 12, 6:00-8:00 pm, $25 (+ $35 sampling fee in CASH, payable to instructor). #47312
Chutney Masala Indian Bistro
76 Main Street, Irvington, 914-591-5500, www.chutneymasala.com
Indian Spice - Interactive Lunch! 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. The word curry was 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 everyone’s favorite Tandoori Masala Chicken. 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, Spicy Guava Margarita - Kashmiri chilies, guava juice, and Triple Sec. 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 special educator!
1 Saturday, March 15, 11:30am-1:30pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #47313
Baked by Susan (#1)
379 S. Riverside Avenue, Croton-on-Hudson, 914-862-0874, www.bakedbysusan.com
Real People Eat Quiche! Hands-on! Get ready for springtime with a lesson on the perfect quiche! As the “best bakery” Best of Westchester winner, Susan O’Keefe knows a thing or two about baking. This veteran baker will show us the basics with a perfect pie crust utilizing blind baking to make a delicious spring vegetable quiche. Take home your shell and custard filling to bake and eat at home. A mini-lesson on vinaigrette to adorn greens as an accompaniment to a slice of BBS’s favorite quiche and coffee after class. 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 now famous empanadas! This class is back by popular demand and fills quickly.
1 Thursday, March 20, 6:30-8:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional bag of baked goods additional $10). #47314
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
NEW! Pound Ridge Organics Teaching Kitchen
22 Westchester Avenue, Pound Ridge, 914-764-3006, www.poundridgeorganics.com
Eggs, Eggs & More Eggs! Donna Simons offers cooking and eco-focused classes, hosts farm-to-table meals, tours, corporate retreats and community gatherings. Her rustic charming market is stocked with products produced on her bucolic animal welfare approved farm as well as sourced from over one hundred and fifty local, regional, national and international small farms, fisheries, bakeries and artisan producers. Just in time for the spring holidays you will have an opportunity to learn all about eggs from eggs-pert poultry farmer and chef Donna Simons. We will begin with a fascinating introduction about both chickens and eggs, including a primer on deciphering labels, how to store eggs and how to determine freshness. Participants will get to meet the chickens and gather eggs for the class directly from the hen-houses. We will also discuss creative ideas for how to utilize the egg-shell in this zero-waste kitchen. Participants will get to taste test and compare different types of eggs (typically quail, chicken, turkey, duck and goose). This is going to be EGG-cellent!
1 Tuesday, April 8, 6:00-8:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #47322
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
NEW! Pound Ridge Organics Teaching Kitchen
22 Westchester Avenue, Pound Ridge, 914-764-3006, www.poundridgeorganics.com
Curdles and Culture! Donna Simons offers cooking and eco-focused classes, hosts farm-to-table meals, tours, corporate retreats and community gatherings. Her rustic charming market is stocked with products produced on her bucolic animal welfare approved farm as well as sourced from over one hundred and fifty local, regional, national and international small farms, fisheries, bakeries and artisan producers. Learn to make homemade farmer cheese and homemade cultured yogurt from scratch without the need for fancy gadgets or equipment. Come out and taste what fresh organic simple ingredients can produce. The class will make a special tasty side dish using the fresh yogurt along with other organic ingredients from the farm.
1 Thursday, April 24, 6:00-8:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #47332
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
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 1, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #47335
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
Baked by Susan (#3)
379 S. Riverside Avenue, Croton-on-Hudson, 914-862-0874, www.bakedbysusan.com
Scones and Tea - Hands-on! Get ready for a grand tutorial on light and luscious scones! Best of Westchester winner 15 years in a row, the bakery is housed in a terrific facility that now includes a bakery and coffee shop. This veteran baker will teach us the basics of making buttery, drop style scones. Hand craft your own with interactive instructions to make them perfectly using a variety of ingredients. Learn to gently handle the dough to achieve professional tasting scones. Take home your scones to bake or freeze the dough to bake off later. A mini-lesson on flavored cream cheese to top a scone and enjoy tea after class. Upon request BBS will host a private afternoon tea with mini pastries and sandwiches. 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!
1 Tuesday, May 6, 6:30-8:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional bag of baked goods additional $10). #47338
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
Held at 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
NEW! Pound Ridge Organics Teaching Kitchen
22 Westchester Avenue, Pound Ridge, 914-764-3006, www.poundridgeorganics.com
Homemade Extracts and Infusions! Donna Simons offers cooking and eco-focused classes, hosts farm-to-table meals, tours, corporate retreats and community gatherings. Her rustic charming market is stocked with products produced on her bucolic animal welfare approved farm as well as sourced from over one hundred and fifty local, regional, national and international small farms, fisheries, bakeries and artisan producers. Learn to make homemade vanilla extract and other specialty infusions using your alcohol of choice. We will taste and compare the cost of store-bought vanilla extract with our homemade version. Participants will leave with a small vile of vanilla extract to age at home.
1 Thursday, May 15, 6:00-8:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #47342
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
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