Fall Cooking Classes at Williams-Sonoma in The Westchester


From the newsletter:

Fall brings an entirely new lineup of cooking classes at your local Williams-Sonoma. This is your opportunity to learn about cuisines from around the world—and close to home—from our talented chefs. Taste new flavors and enticing dishes as you discover entertaining ideas that can turn any meal into an event.

Classes include demonstrations and samples of featured dishes, as well as printed recipes to take home with you.

Participate in the entire series or choose your favorite individual classes. Class sizes are limited, so reserve your place as soon as possible.
The Westchester
White Plains, NY 10601
(914) 644-8360
Classes are from
6:00pm to 9:00pm
Cost per class is $65

Williams-Sonoma Family Meals: Casual Get-Together
From our new Williams-Sonoma Family Meals cookbook, this dinner menu encourages the entire family to cook together. There are simple tasks for everyone, and the team effort will produce scrumptious results. On the menu: Hummus and Pita Bread, Tabbouleh, Chicken Kebobs and Chocolate-Striped Pudding Cups
Presented by: Chef Jonathan Taube
More classes, including gastropub cooking and an autumn brunch, after the jump.

Gastropub Cooking
A culinary trend that began in London in the 1990s, gastropub cuisine has won over diners with innovative, well-executed dishes rooted in traditional pub fare, with influences from other European cuisines. On the menu: Meslun, Arugula, and Fennel with Prosciutto and Pear Vinaigrette, Aubergine and Tomato Stacks, Roasted Chickens with Bacon and Warm Molten Chocolate Cakes
Presented by: Chef Jonathan Taube

Dinner in Italy
It’s easy to bring a taste of Italy into your own home. From our Taste of the World cookbook, these tantalizing recipes highlight some of the country’s finest ingredients and flavors. On the menu: Bresaola with Arugula, Zucchini with Almonds and Pecorino, Polenta with Beef Ragu and Pistachio Cake
Presented by: Chef Jonathan Tabue

Autumn Brunch
These brunch recipes, from our Essentials of Breakfast and Brunch cookbook, are just right for a simple weekend meal or a house full of guests. Some of the dishes can be prepared the night before, so even the cook can enjoy a few extra winks! On the menu: Fresh Citrus Spritzers, Scrambled Eggs with Spinach and White Cheddar, Almond Breakfast Cake, Polenta with Mascarpone, Maple Syrup, and Toasted Pecans and Savory Brioche Pudding with Prosciutto
Presented by: Chef Jonathan Taube

A Farm-Fresh Supper
Supporting local farming is garnering much attention these days, so head to your farmers’ market and pick up the ingredients for a seasonal supper. From our New Flavors cookbook series, these recipes allow the fresh flavors to shine. On the menu: Chickpea Dip with Toasted Cumin and Pomegranate, Sauteed Broccoli Rabe with Garlic, Anchovies, and Chile Flakes, Braised Chicken with Apples, Cider, and Brandy and Roasted Pears with Honey, Bay, and Greek Yogurt
Presented by: Chef Jonathan Taube

Warming Autumn Soups
On a cool autumn day, there’s nothing more soothing than a pot of steaming soup simmering on the stove. And there’s no better season for giving soups a starring role. On the menu: Butternut Squash and Apple Soup, Cheddar-Cauliflower Soup, Hearty Beef and Vegetable Soup and Mushroom Soup en Croûte
Presented by: Chef Jonathan Taube

Halloween Party for Grown-Ups
Who says Halloween parties are just for kids! This year, on that most frightful of nights, host a sophisticated party for the adults. These seasonal hors d’oeuvres, from our New Flavors for Appetizers cookbook, are sure to satisfy. On the menu: Dates Stuffed with Chorizo and Goat Cheese, Mushroom Tartlets with Cornmeal Crust, Grilled Figs with Prosciutto and Gorgonzola and Curried Butternut Squash Samosas with Tamarind Chutney
Presented by: Chef Jonathan Taube

Fall Dinner Party
From our New Flavors cookbook series, this dinner party menu shows off autumn ingredients at their seasonal best, including wild mushrooms, hearty root vegetables, and sugar pie pumpkins. Best of all, you can do some of the prep work in advance. On the menu: Warm Wild Mushroom Salad with Bacon Vinaigrette, Roasted Beets with Orange and Herbed Goat Cheese, Porter-Braised Chicken Thighs with Root Vegetables and Brown Sugar Pumpkin Pie with Toasted Pecan Crust
Presented by: Chef Jonathan Tabue

Williams-Sonoma Family Meals: A Simple Supper
Our new book, Williams-Sonoma Family Meals, encourages families to share the pleasures of cooking together. This simple supper features seasonal ingredients, from fresh herbs to butternut squash, and ends with a decadent chocolate treat that is a guaranteed crowd-pleaser. On the menu: Grilled Vegetable Antipasto, Herbed Garden Salad with Goat Cheese, Roasted Butternut and Bacon Pasta and The Best Hot Chocolate with Marshmallows
Presented by: Chef Jonathan Taube

Festive Thanksgiving Side Dishes
While roast turkey is the star of the Thanksgiving feast, the side dishes play a strong supporting role. Our recipes, from The New Thanksgiving Table, feature sweet potatoes, green beans, cranberries, and other favorite ingredients prepared in delicious new ways. These stellar dishes are so impressive, they just may steal the show! On the menu: Sweet Potato Puree with Pecan Streusel, Iron-Skillet Succotash, Green Beans with Lemon Butter Bread Crumbs and Toasted Almonds and Fresh Cranberry Salsa
Presented by: Chef Jonathan Taube

Cocktail-Party Hors d’Oeuvres
During the holidays, you can never have too many recipes for hors d’oeuvres. To help you expand your repertoire, we selected these savory starters from our new book Mix Shake Stir; they’re perfect for serving at cocktail parties or before a formal dinner. On the menu: Fried Green Olives, Crostini with Root Vegetables and Goat Cheese, Dried Cherry, Bacon, and Pecan Mix, Tequila-Lime Shrimp and Warm Tomato Chutney Dip
Presented by: Chef Jonathan Taube


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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