Spring 2026 Restaurants
Tramonto Restaurant
27 Saw Mill River Road, Hawthorne, 914-347-8220, www.tramontos.com
Mozzarella and More – Interactive! 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. Owner Chef Nando Paterra will discuss and demonstrate the method to making their warm mozzarella as you participate in a “wooden spoon tutorial”. Watch a step-by-step demonstration on preparing on the bone chicken Scarpariello a Tramonto fan favorite – braised in a lemon rosemary broth with spicy cherry peppers, sweet sausage and rosemary potato. Our dolce this evening, a classic Zabaglione using modern techniques enabling you to replicate it at home. Wonderful hospitality for your family events. Optional additional $25 pairs a wine selection with each course. A wonderful educator and always a delicious favorite, Mangia!
1 Monday, March 9, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor; optional wine pairing additional $25). #39640
NEW! Baked by Susan (#1)
379 S. Riverside Avenue, Croton-on-Hudson
914-862-0874, www.bakedbysusan.com, Shop online www.bakedbysusanstore.com
Luck of the Irish Soda Bread Scones - Hands-on! The wholesale bakery is housed in a beautiful facility that includes a retail and coffee shop. Get ready for St. Paddy’s Day with a lesson on Irish soda bread scones. Gently mix the few wholesome ingredients to pop in the oven. In the spirit of the season, Susan treats us to a taste of her potato leek soup and it will be available to purchase for $10 a pint. While they bake, appreciate a mini-lesson on homemade flavored butter to top our raisin laced scones with coffee or tea. Enjoy your scones on the car ride home or if you are nice you can share them with a friend! Pre-order for Wednesday’s 4-person meal “What’s for dinner, Susie?” for a delicious dinner and dessert to go. Optional additional $10 invites you to enjoy a fun SURPRISE bag of BBS goodies. Wear a green shirt so the leprechauns will be happy and Susan will give you an extra green surprise!
1 Wednesday, March 11, 6:30-8:30 pm, $30 (+ $25 sampling fee in CASH, payable to instructor; optional soup and/or bag of baked goods additional $10 each). #37769
Leslie Allicks of The Tea Experience, www.theteaexperienceny.com
*Held at Depot Dave Catering, 232 Fifth Avenue, Pelham,
www.depotdavecatering.com, 914-755-4178
Tea and English Scones! Hands-On! Depot Dave Catering, circa 2001, began as Depot Market in Pelham and is known the best catering in the area. Perfect as an intimate setting and this small class, Dave Katz hosts two of the area’s favorite educators as they come together to teach us about hosting an afternoon tea. This instruction is part hands-on and will teach you everything you wanted to know about enjoying an afternoon tea. First Tina Zaccardi, Winner of The Great American Baking Show, explains the tips and tricks for the fluffiest, melt in your mouth delicious scones and then you will have the opportunity to make your own. She will demonstrate how to make clotted cream from scratch. Leslie Allicks of The Tea Experience, will share her vast knowledge of tea. Learn the four “basic” tea types vs six “main” tea types, the brew times for each tea, herbal “teas” (Tisanes), and the options of sweeteners and milk. As a group we will “dine” on our scones with a “spot of tea”! Everyone will take home their scones that they have made in class and a sample of tea. Recipes will be provided to replicate these at home for your own tea party!
1 Thursday, March 12, 6:30-8:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #37770
Zwilling Cooking Studio
270 Marble Avenue, Pleasantville, 914-749-3406
Email: cookingstudio@zwillingus.com, www.zwillingcookingstudio.com
*Chop Chop! Knife Skills 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 your one-time Coupon Code.
-You will get a confirmation email once paid and show email to attend class.
1 Monday, March 16, 6:00-8:00 pm, $25 registration fee to WCC AND (+$30 paid in advance, class fee to ZCS*). #37796
NEW! DeCicco & Sons
1 Legend Drive, Sleepy Hollow (Upstairs in the test kitchen-2nd floor)
914-357-4200, www.deciccoandsons.com
Cheese, Glorious Cheese! At this new location, this family operated specialty grocery store now offers a beautiful bar that serves local beer and wine along with a restaurant, overlooking the beautiful Hudson River. Their expert cheese monger will teach some special techniques used by their award-winning catering staff. Trending and always an entertaining fan favorite, learn to create your own charcuterie board just like a professional, including salami roses. Receive an in-depth education on the selection of cheeses, suitable accompaniments, and the perfect wine pairings. Be ensured you will be the talk of your party! Take home your very own charcuterie plate. Arrive early or stay late to shop in the beautifully stocked aisles or linger to enjoy a drink at the bar with their extensive selection of craft beer, cocktails, and wine! Grab a friend and choose one of two dates.
A. 1 Wednesday, March 18, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #37797
B. 1 Wednesday, April 29, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #37798
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 his executive chef 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. Grab a specialty cocktail and visit the covered rooftop deck for a spectacular view of the Hudson River!
1 Thursday, March 19, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #37771
Piccola Trattoria
23 Cedar Street, Dobbs Ferry, 914-674-9427, www.piccolany.com
Hands-on Pasta Making - Now that’s Italian! Now in a larger 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 beautiful empanadas. 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 Manicotti (Italian for sleeve) large pasta tubes to be stuffed with ricotta and parsley then baked. Lean the art of making crespelle (Italian crêpes), instead of the traditional dried pasta tubes, to create cannelloni filled with spinach and meat, cooked in tomato sauce. Take your pasta dough home to play, cook and plate with a friend. Chef will serve both as a beautiful plate adorned with Marinara – tomato (red) sauce and Panna - cream sauce. End our evening with chef’s favorite cake – Dulce de Leche (meaning candy made from milk) accompanied by coffee. Visit the new Piccola Market and Rotisserie for delicious goods to go including our chef’s delicious Argentine empanadas. A most hospitable proprietor and wonderful instructor!
1 Monday, March 23, 5:30-7:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #37772
AJ’s Burgers
542 North Avenue, New Rochelle, 914-235-3009, www.AJsBurgers.com
Meatballs and Mozzarella – Hands On! 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. Help AJ as he teaches us to easily make our own mozzarella from fresh curd to sample while warm with tomato and basil. Learn how to make a classic - pasta Amatriciana - a traditional Italian dish that features a sauce of guanciale (salt-cured pork jowl), San Marzano tomatoes, onion, Pecorino Romano and red pepper flakes making the final product taste much more complex than the sum of the ingredients. Fresh. Homemade. Delicious is this restaurant’s moto and AJ shares his special meatballs to accompany our lesson. Their bread is baked fresh daily, and chef uses it to make delicious garlic knots to dip in the sauce. Finish our lesson with a macerated fruit ice cream sundae topped with fresh whipped cream. AJ is full of surprises and always shares a taste of “the special of the day”. Great catering for your next event or holiday. Visit AJ anytime you are craving fresh, homemade, delicious food! This is always a terrific small class, up close and personal, with a top-notch instructor!
1 Tuesday, March 24, 5:30-7:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #37773
Mima Vinoteca Italian Kitchen & Wine Bar
63 Main Street, Irvington, 914-591-1300, www.mimarestarurant.com
Classic Italian Pasta and Mozzarella Demo! Pasta just like Nonna used to make! Join Owner Nando Paterra and Chef Arturo Marrou for a “how to” on making fresh ricotta. Enjoy tasting it just made and then whipped with honey, pepperoncini, and pears on charred crostini. Chef talks about short ribs to use for stuffing Agnolotti pasta and then a pan sauce of butter and white wine and a sprinkle of toasted breadcrumbs to adorn our pasta dish. Tonight’s dolce experience is the preparation of an Italian classic that our Mima used to make – crepes with Nutella filling, strawberries and whipped mascarpone cream. Optional additional $25 pairs a wine selection with each course. This restaurant is a tribute to our Mimas! Always a favorite place - Mangia!
1 Wednesday, March 25, 5:30-7:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor; optional wine pairing additional $25). #37774
La Catena Italian Restaurant
871 Saw Mill River Road, Ardsley, 914-231-9260, www.LaCatenaArdsley.com
Classic Italian That You Crave! 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 salad tutorial. Do you know how to pick the perfect avocado to make La Catena’s healthy salad? Enjoy a taste of their house-made bread dipped in their famous olive oil, sundried tomato and herb – liquid gold! Chef shows us how to make a lovely springtime vegetable pasta – Farfalle alla Primavera. Watch our chef prepare Veal Scallopini – lightly floured veal medallions, Cremini mushrooms, in a demi glaze with whipped Gorgonzola cheese for an easy sauce that elevates this dish. Enjoy a mini stuffed cannoli with coffee to top off our night. Always wonderful hospitality - call a friend as this is always a delicious night with a favorite instructor.
1 Thursday, March 26, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #37775
Falafel Taco Mex-Raeli Cuisine
30 Wheeler Avenue, Pleasantville, 914-579-2526, www.falafel-taco.com
Welcome Passover - Kosher Mexican Israeli! The dynamic duo husband-wife team of Jonathan Langsam and Rosie Hernandez have taken the popularity of Middle Eastern foods to a whole new level with this Kosher fast-casual restaurant combining both Israeli and Mexican foods. Cuisine, family, an inclusive community, and tradition are most important to them. They are keeping the traditional foods alive with a vibrant twist. Jonathan’s family had kosher restaurants in NYC in the early 1900s so the decision to open his own restaurant was rooted in heritage and culture. Just in time for Passover, learn to make perfect scratch made matzo balls, traditionally eaten during the holiday’s eight nights. Using only Kosher meats, watch as chef teaches us the magic that makes his delicious chicken soup to enjoy with our matzo balls. A demonstration on how to make his favorite matzo brie – matzah with eggs fried savory or sweet, that you can easily replicate at home. Jon and Rosie treat us to a glass of sangria to toast the holiday. The restaurant uses only Kosher products prompting the use of plant-based “cheese” making it also a vegan favorite. They specialize in a “juice of the day” – delicious combinations of fresh pressed fruits and vegetables. Sample a coconut macaroon for a sweet send off. This location has not only a kosher, vegan and gluten free following but is the local favorite of many foodies for almost 10 years! Take the train and walk to this informative and tasty demonstration. Watch for their fun events including music in the square!
1 Monday, March 30, 6:00-8:00 pm, $25 (+ $20 sampling fee in CASH, payable to instructor). #37776
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
Vegetarian – Pesto Pallooza! 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. This will be an unforgettable evening of “Pestos You’ve Never Met - But Will Never Forget”! Wendy will kick things off by teaching us how to make three different pesto preparations. Discover the bold, fresh flavors of pesto reimagined! In this demonstration-style cooking class, we will move beyond classic basil to explore unique, seasonal combinations that are packed with flavor and healthy ingredients. Learn to create the following: orange sweet potato pesto – creamy, vibrant, and full of unexpected flavor using toasted walnuts, then asparagus pesto – springtime fresh and bright, with a roasted pistachio crunch, and finally arugula pesto – peppery and rich, with a buttery burst from pine nuts. A dive into creative ways to use pesto beyond the usual pasta like appetizers and sides. Wendy always shares a glass of wine with our class and you are welcome to BYOB a selection that you enjoy. We finish on a sweet note, with a quick homemade vanilla ice cream paired with a sweet raspberry pesto for a fun and surprising twist on dessert. Each pesto will be served in a different tasting preparation, and light snacks will be provided throughout the class. Whether you are a seasoned cook or simply pesto-curious, you will leave with fresh ideas, full flavors, and a collection of recipes to take home. All dishes are vegetarian and made with nuts. Come hungry and ready to be inspired! You will be given the Eastchester address at registration. Wendy created the “Eastchester Eats” Facebook community and has been featured in Westchester Magazine. Pick one of two dates (A or B). As a favorite instructor, these classes sell out quickly and are enjoyed in a lovely intimate, yet social, setting!
A. 1 Wednesday, April 8, 5:30-7:30 pm, $25 (+ $35 sampling fee in CASH, payable to instructor). #37777
B. 1 Thursday, April 15, 5:30-7:30 pm, $25 (+ $35 sampling fee in CASH, payable to instructor). #37778
NEW! Zwilling Cooking Studio
270 Marble Avenue, Pleasantville, 914-749-3406
Email: cookingstudio@zwillingus.com, www.zwillingcookingstudio.com
*Springtime Menu! Hands-on Cooking 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. 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 many Zwilling products. Enjoy a delicious meal you will help to prepare consisting of: a classic Vitello Tonatto bruschetta – chilled sliced veal with a rich tuna sauce, capers, pickled red onion with Arugula. Using their latest Staub cast iron pans chef teaches us to perfectly pan sear salmon with garlic sauce over creamy spinach and blistered tomatoes over fresh Tagliatelle. A “how to” on an elegant French dessert - Prosecco Sabayon over a red berry salad with fresh basil, and orange zest. 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. Join us to celebrate spring through the art of cooking. This is a hands-on class in which you help to prepare the 3-course meal, enjoyed sit down style in the dining area. 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 your one-time Coupon Code.
-You will get a confirmation email once paid and show email to attend class.
1 Monday, April 13, 6:00-8:00 pm, $25 registration fee to WCC AND (+$40 paid in advance, class fee to ZCS*). #37779
NEW! Baked by Susan (#2)
379 S. Riverside Avenue, Croton-on-Hudson
914-862-0874, www.bakedbysusan.com, Shop online www.bakedbysusanstore.com
Enjoy Empanadas - Hands-on! Susan O’Keefe is not only known for her sweet treats but also recognized as the Croton empanada queen. Empanadas are the perfect hand-held on the go. A flaky pastry pocket filled with meat, cheese, vegetables or even fruit! Experience interactive instructions to make the BBS all-butter dough. This veteran baker will show us the basics of using it to create flaky delicious pockets in a variety of fillings. Susan will have several insides prepared for us to learn to roll out and shape the dough to achieve professional looking empanadas, including easy crimping to keep them from bursting. Susan will prepare the insides in advance (so they are cooled). While they bake, she will share a quick salsa for dipping. Taste a refreshing sangria (for $10 additional) or iced tea and an empanada after class. You can reheat your delicious empanadas at home to share while warm. Pre-order for Wednesday’s 4-person meal “What’s for dinner, Susie?” for a delicious dinner and dessert to go. Optional additional $10 invites you to enjoy a fun SURPRISE bag of BBS goodies. Lots of baked goods to purchase including their delicious pies!
1 Wednesday, April 15, 6:30-8:30 pm, $30 (+ $25 sampling fee in CASH, payable to instructor; optional bag of baked goods/Sangria additional $10 each). #37780
NEW! Second Mouse Cheese Shop
357 Manville Road, Pleasantville, 914-579-2909, www.secondmousecheese.com
Cheese 101-Gateway to the World of Artisanal Cheeses! Love cheese? Always wanted to learn more about what makes it so delicious? Located across from the Jacob Burns film Center, the shop opened its doors in 2019, intent on bringing adventurous eaters closer to their food sources. Owner Ivy Ronquillo, an American Cheese Society Certified Cheese Professional and winner of multiple Best of Westchester awards, will guide you on this fascinating cheese journey. Join Ivy for a sit-down, educational tasting event, as we delve into a brief history of cheese, covering multiple “eureka” moments in civilization as well as the main categories of cheeses and a step-by-step understanding of how one makes this 8,000-year-old recipe. Taste and compare 8-ounces of fine artisanal cheeses from creameries near and far by learning about the cheesemakers behind them. The selections will run the gamut of the major cheese categories, expertly matched by jams, honeys, and other delightful accompaniments, served alongside the superior baguette of Balthazar Bakery and copious amounts of French butter. Non-alcoholic beverages provided. If you choose, you can opt for the “adult beverage” pairing to accompany the cheeses for an additional $10. Offering a spotlight on American producers of small-batch fine cheeses, cured meats and dry goods, they incorporate retail products into their prepared foods menu. They are proud sponsors of local initiatives, especially those aimed at promoting small businesses and reducing food insecurities and environmental abuse, and participate in a number of industry engagements to educate the next generation of inspired agriculturalists, nutritionists, cooks and hospitality workers. Take home a cheese sampler goodie bag for an additional $10 if you choose to share! You will also receive a 10% discount coupon to be used at a future visit to the shop! They love what they do and believe food should be worth eating and sharing, and that love and soul are active ingredients.
1 Thursday, April 16, 6:30-8:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor; optional “adult beverages” pairing additional $10 and/or take home “cheese sampler” additional $10). #37781
Bella Rosa Pizzeria Restaurant
1455 Nepperhan Avenue, Yonkers, 914-410-3821, www.bellarosapizzeria.com
Family Italian Favorites! This family run pizzeria has a surprise waiting, a beautiful in-house dining room featuring all your favorite Italian dishes, as well as chef curated specials. Their dough, sauces, dressings, bread, and fresh mozzarella are all made in house. They are focused on serving excellent pizza and high-quality Italian dishes in a friendly atmosphere. Sample Bella Rosa’s signature pizza bread as we watch Chef Luis show us how to make their delicious arancini appetizer – Arborio rice stuffed with meat, peas and mozzarella. Learn to make chicken ricotta – pounded breast of chicken topped with spinach, ricotta and mozzarella with a shallot and white wine cream sauce served over pasta. Our dolce experience is house made Tortoni – a rich Italian dessert made from whipped cream, custard, and often flavored with Amaretto, toasted almonds and a cherry on top. Our gracious hosts will offer a WCC class special with optional discounted wine by the glass or bottled beer for an additional $5 cash per. From family dinners to special occasions, date nights, and time spent catching up with good friends Bella Rosa will become your go to spot. Take advantage of their weekly meal deals: “$10.99 Pasta Mondays”, “Two for Tuesdays”, and “$1 Wing Wednesdays” are a terrific weeknight treat. Grab a friend and join in the fun!
1 Saturday, April 18, 1:00-3:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional wine or beer additional $5 cash bar). #37782
NEW! Kenny’s on the Water, Seafood & Italian Grill on the Sound
2 Pelham Road, New Rochelle, 914-999-4918, www.kennysonthewater.com
Seafood with Water Views! As a longtime staple of the local dining scene, this location has become a trendy waterfront eatery historically situated along New Rochelle’s coastline. Serving classic Italian cuisine, they are best known for their fresh seafood offerings. Learn the art of gently grilling calamari with avocado, baby arugula and the magic to what makes their thyme citrus dressing. General Manager Susana Reuss welcomes us to a beautifully updated space overlooking the Long Island Sound, enjoy the house specialty, Frutti di Mare - clams, mussels, shrimp, scallops, octopus, calamari, lobster meat, on Chitarra pasta, with a spicy pomodoro sauce as chef Julio Contrares discusses the preparation. Watch the bartender make a specialty cocktail for the evening and the server will bring you a full size one for $10. Enjoy a lesson on how to make warm zeppole at home with coffee for a delicious treat. Street and valet parking available. Experience this terrific Italian seafood spot with waterfront views!
1 Wednesday, April 22, 5:30-7:30 pm, $25 (+ $30 sampling fee in CASH, payable to instructor; optional cocktail additional $10). #37783
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 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 with a wonderful instructor.
1 Saturday, April 25, 11:00-12:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #37784
NEW! La Casa Purchase
578 Anderson Hill Road, Purchase, 914-222-9016, www.lacasebronxville.com
Taco Tuesday and Margaritas! Now in their second location this spot serves great plates for both brunch and dinner. Fresh, flavorful Mexican food with hospitality from Spencer Pingel and his staff. The menu is rooted in the traditions and flavors of Mexican cuisine sourced directly from Mexico along with many local purveyors. Winner of Best of Westchester for the ”Best Mexican restaurant” and “Best margarita” multiple times we will get a peek into what makes them a winner. Find out how they make this winning cocktail with a demonstration and taste of a refreshing margarita with fresh squeezed lime juice, agave, tequila rimmed with Tajin salt. Learn what makes the perfect guacamole, crudité and house-fried chips along with the magic that makes each of their three refreshing salsas. We will hear how the publics favorite tacos are crafted: Al Pastor - marinated grilled pork, pineapple, onion, cilantro, and Pescado - Mahi Mahi with a casava dusting making them gluten free, slaw, Chipotle aioli salsa. Chef teaches us to make tres leches cake. Known for a beautiful vegan menu as well as the best authentic Mexican offerings in Westchester in their Bronxville and Purchase locations be sure to try their amazing vegan cheesecake made with rich cashew cream, topped with raspberry sauce. Bring a friend – Ole!
1 Tuesday, April 28, 6:00-8:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor; optional full size “margarita” additional $10). #37785
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
Spring has Sprung - Interactive Fun from 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 a special spring cocktail 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 spring ingredients to inspire dishes as we learn to highlight tender greens, asparagus, radishes, and spring herbs by using simple techniques: blanching, shaving, light roasting, and vinaigrette-making. Christine teaches us to utilize flavor-building with lemon, citrus zest, herb sauces, and gourmet pantry staples to elevate our plates. Hands-on learning to participate in making appetizers of spring pea and mint crostini with whipped ricotta, and shaved asparagus and fennel salad with lemon vinaigrette. A tasty lesson on creating crisp herb-crusted chicken with salsa verde. We end our evening with a show stopping springtime dessert. Grab a friend to discover these culinary secrets and experience this delicious springtime menu. 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 Thursday, April 30, 6:30-8:30pm, $25 (+ $35 sampling fee in CASH, payable to instructor). #37786
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 the chefs to roll Dolmadakia - grape leaves stuffed with rice. Enjoy a mini chicken gyro while chef Mike engages us about the spices passed down from his yia yia. Taste the traditional dessert of Baklava – crisp Phyllo dough with nuts and honey 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, May 2 12:00-2:00 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #37787
Mentor’s Mediterranean Steak
415 King Street, Chappaqua, 914-861-2386, www.mentorsteakhouse.com
Dubrovnik Delights! Owner Mentor Berisha, combines Mediterranean style seafood with an American style 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 the evening with burrata from the Puglia region - vine ripe tomatoes, chickpeas, capers, extra-virgin olive oil, and oregano with just a touch of imported balsamic glaze. As an added bonus, learn the bartender’s secrets to a popular cocktail, “Take Me to Dubrovnik” - Citron vodka, hibiscus and pineapple juices, St. Germaine, mixed with fresh lime juice (optional: enjoy a full-size cocktail for an additional $10). Chef teaches us to create a popular dish, Poulet Mediterraneo - organic chicken breast, pounded thin and fried with a light Parmesan crust. Learn to create a lovely pan sauce using simple ingredients - white wine, garlic, cherry tomatoes, and capers served with sautéed spinach. Finish class with a refreshing dessert originating in Italy that has now become popular worldwide - affogato consisting of a scoop of vanilla gelato topped with a shot of espresso. The term “affogato” translates to “drowned” in Italian, reflecting how the hot espresso is poured over the cold gelato. In season, the giant French doors are opened for a lovely al fresco feel. Many nights include music to dine by. Visit them on “$1 Oyster Mondays” or “Ladies $10 Cocktail Wednesdays” for a fun treat!
1 Tuesday, May 5, 6:00-8:00 pm, $25 (+ $35 sampling fee in CASH, payable to instructor; optional full size “cocktail” additional $10). #37788
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 Wednesday, May 6, 6:30-8:30pm, $25 (+ $20 sampling fee in CASH, payable to instructor). #37789
NEW! OMC
181 Martine Ave, White Plains, 914-368-8293, www.omcwhiteplains.com
Cocktails and Bites! Hands-On Behind-the-Bar Fun! Step into the speakeasy vibes and belly up to the bar—this time, you are the bartender. Join owner and mixologist James Brennan as he demonstrates modern classic cocktails, with mini tastings of each. Learn about house-made ingredients like fruit syrups that elevate these delicious drinks, then step behind the bar yourself to shake up one of your own. Our talented barkeeper will choose three cocktails from some of their all-time favorites to feature, such as:
• Bramble – Gin with blackberry
• Paloma – Tequila, agave, and grapefruit
• Paper Plane – Bourbon, Aperol, Nonino, and lemon
• Sidecar – Cognac and lemon
• Oaxacan Old Fashioned – Reposado, Mezcal, orange, and agave
• Espresso Martini – Vodka, espresso, and vanilla
• Pornstar – Vodka, passionfruit, and vanilla
• The Last Word – Lime, green Chartreuse, Luxardo, and gin
• Naked & Famous – Aperol, yellow Chartreuse, mezcal, and lime
Lite bar snacks will be served throughout the evening. Check out their sister establishment also in White Plains, The Blind Pig, known for its great bar scene and welcoming atmosphere. Come out to shake, stir, and sip—let’s raise a glass together!
1 Monday, May 11, 7:00-9:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #37790
Augustine’s Salumeria
213 Halstead Avenue, Mamaroneck, 914-315-6541, www.augustinesny.com
Spring Is in the Air with Italian Flare! 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 2024 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. Chef begins with a lesson on making pesto (meaning to pound or crush) authentically created in a marble mortar with a wooden pestle using a circular motion. It is believed that the ancient Romans used to eat a similar paste made by crushing garlic, salt, cheese, herbs, olive oil, vinegar, and pine nuts. Marc welcomes the season as he utilizes ingredients found only in springtime in this light pasta dish made with a pesto utilizing fresh spring garlic (not dried yet) and adding English peas, Fava beans, crispy pancetta, lemon zest and Parmigiano shavings to create a lovely plate. As many of us grew up in Italian households’ we are familiar that the salad comes at the end of the meal as a digestive. Our chef shares his grandmother’s favorite salad made from dandelion leaves and a simple lemon vinaigrette and Parmigiano. The restaurant’s mantra is to use minimal processing and utilize local seasonal ingredients in every dish. Cherry blossom season is just around the corner so this is the perfect dessert to celebrate spring. Learn to make cherry blossom panna cotta (cooked cream) with Italian Amarena cherries, a cherry variety originated in Bologna. Try their sister restaurant, Vida in Thornwood, for delicious Spanish tapas and wonderful cocktails. The couple feels, “Service is best when it is felt and not forced” and it shows in all they do. Always a favorite educator and a most fabulous class!
1 Tuesday, May 12, 5:30-7:30 pm, $25 (+ $25 sampling fee in CASH, payable to instructor). #37791
NEW! The 808 Bistro
808 Scarsdale Avenue, Scarsdale, 914-722-0808, www.the808bistro.com
Spring is in the Air! 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. Learn a new type of vinaigrette to top an arugula asparagus salad made from ramps with shave Pecorino cheese. Watch a lesson on preparing lightly stuffed artichokes, sopressatta (cured dry Calabrian sausage), gremolata, and lemon for a delicious treat. An instruction on cod fish en papillote (baked in paper) will educate us on a simple yet classic preparation. For dessert a tutorial on strawberry Napolean pastry. Known for their hospitality and wonderful family celebrations he is a wonderful educator and talented chef. This is a favorite class each year - grab some friends and sign up quickly.
1 Wednesday, May 13, 5:30-7:00 pm, $25 (+ $30 in CASH sampling fee, payable to instructor). #37792
Zuppa Restaurant and Lounge
59-61 Main Street, Yonkers, 914-376-6500, www.zupparestaurant.com
Creative Italian Fare on the River! Downtown Yonkers is constantly evolving and this restaurant helped to spark the development of the waterfront district including a filming studio. 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 a vegetable napoleon - grilled eggplant, zucchini, bell peppers with pesto sauce. Chef shows us the proper way to sear a perfect steak, served sliced over potatoe medallions with peperonata and vincotto. Optional additional $25 pairs a wine selection with each course. Enjoy a classic dolce with a discussion on Italian ricotta cheesecake topped with Amarena cherries accompanied by an Italian coffee. Ask to explore their special wine cellar for a treat. Head to the river for a most delicious class with an amazing chef - Buon Appetitto!
1 Tuesday, May 19, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor; optional wine pairing additional $25). #37793
Baked by Susan (#3)
379 S. Riverside Avenue, Croton-on-Hudson
914-862-0874, www.bakedbysusan.com, Shop online www.bakedbysusanstore.com
Real People Eat Quiche! - Hands-on! Get ready for springtime with a lesson on all thing’s quiche! As the Best of Westchester “Best Bakery” winner many times over, Susan O’Keefe knows a thing or two about baking. This seasoned baker will teach us the basics of a versatile recipe to create many types of quiches. Susan shows us the basics of using an all-butter pie crust for a perfect shell to host an egg-custard base. Take home your shell and custard filing 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 Lorraine made with ham and cheese along with a cold beverage after class. Sangria and wine will be available for purchase for $10 per glass. Her award-winning bakery is a cozy spot to visit as they offer weekly events including music and now serve house-made Sangria along with many selections of wine, beer and cider to purchase should you choose to imbibe. Optional $10 invites you to enjoy a delicious SURPRISE bag of goodies. Lots of prepared foods to purchase including their now famous empanadas, cookies and pies!
1 Wednesday, May 20, 6:30-8:30 pm, $30 (+ $25 sampling fee in CASH, payable to instructor; optional bag of baked goods/Sangria additional $10 each). #37794
NEW! South Salem Winery along with Gardenside Kitchen and Coffee Bar
Held at Gossett Brothers Nursery
1202 Old Post Road, (Route 35), South Salem, 914-763-7001, www.gossettbrothers.com
Making Wine! Join award winning, Vinter John Vuolo as he guides us in a lesson on making your wine. This NYS farm and micro winery showcases NY state food and wine in a beautiful setting. Part of Gossett Nursery, South Salem Winery is Westchester county’s first NYS micro winery. John started making wine with his grandfather as a young boy and then as a teenager with his father in New York City. After moving to Westchester County in 1995 he began making wine of his own and has been sharing his vintages for more than three decades with many of the local townspeople. The relationship between the vintner and owner, Tom Gossett, dates back almost thirty years. Learn about wine making including two fermentations that take place to create a beautiful mouthfeel. We will taste different wines along with small food bites that pair with each from Tracy Kamperdyk, a CIA trained chef who is the proprietor of the newly appointed cafe. Come out to explore this amazing nursery, winery and cafe.
1 Thursday, May 21, 6:00-8:00 pm, $25 (+ $30 sampling fee in CASH, payable to instructor). #37795
Return to: