For the owner and Executive Chef of Thyme Steak & Seafood, the change in what he and his son eat came with a recent diagnosis for both regarding gluten intolerance. The restaurant’s menu is now almost entirely gluten free. The chef has learned some inventive ways to satisfy every palate by exploring new cooking techniques revolving around gluten free eating. At a most recent class the creative menu was 100% gluten free. The students helped to prepare and then enjoy the tastes, textures and delicious GF offerings. This was a hands-on and interactive class where attendees were permitted to step into chef Tom Costello’s open kitchen. We helped to create a delicious meal starting with lobster fritters over an asparagus salad with a spring onion remoulade, followed by Norwegian salmon with a charred onion soubise served over saffron rice and local grilled ramps. Our encouragement to help prep a delicious mixed berry strudel surrounded by crème anglaise was the finish to a fabulous class. Below are some tips along with his recipe for gluten free pastry and freshly made sour cream.
Hi! Donna Monaco Olsen here, coordinator for the Taste of Westchester Continuing Education program for Westchester Community College to share with you from a past cooking demonstration. All classes are held within Westchester restaurants, where local chefs share their talents and recipes with us in their own dining rooms. Over the years, I have attended hundreds of classes, and I always learn a new trick or two from our great chefs! All demonstration classes are listed below or click here.
Owner/Chef: Chef Thomas Costello
Restaurant: Thyme Steak & Seafood, Yorktown Heights
Tip: The use of gluten free flour (should really have another name other than flour don’t you think?) and molecular science helped to create the familiar pastry mouth-feel associated with dessert. The class was amazed at the crisp crunch the pastry had which is usually lacking in most gluten free baked products. Xanthan was the secret ingredient that made the berry “pop-tart” taste wonderfully familiar even to the non-gluten free attendees. Xanthan gum is used in baking since the gluten found in wheat must be omitted. It gives the dough or batter a “stickiness” that would otherwise be achieved with the gluten.
The ramp, sometimes called a wild leek, is a wild onion native to North America (yet another great reason to live in this part of the country). Although the bulb (white part) resembles that of a scallion, the beautiful flat, broad leaves set it apart from others in the same family and are delicious in many preparations. Ramps or spring onions have a very short season (usually 3 weeks). For spring 2014 they arrived a bit later than the norm due to our rough winter. As you can see our chef has a plentiful, yet secret spot, in which he goes each year to pick these coveted beauties.
The men in our class helped to make the batter for the lobster fritter appetizer. Fresh corn, bacon and lobster along with the addition of GF flour (Chef Tom uses Bob’s Red Mill brand pictured above) and GF baking powder helped to make the fritters light and fluffy yet still crisp when fried. Chef warned us to check the label as not all baking powder is GF. Spooning the mixture into quenelles (food made into an oval or egg shape using two spoons) before frying makes them all the same size for even cooking.
Chef taught us to use a peeler to clean the asparagus stalks before charring them for the salad, tossed lightly with Sherry vinegar, lemon and olive oil. Another chef’s tip is to microwave the lemon for 10 seconds before squeezing to warm it. This will make it easier and more plentiful when juicing.Many hands help to plate our meal.
When someone asked about sour cream from our group the discussion came up about fillers used in commercial brands which can sometimes prevent those with dietary restrictions from using them. Our chef told us that by mixing 1 cup of Heavy Cream and 5 teaspoons of an acid, such as white vinegar or lemon juice, sour cream can be made in a matter of minutes. He had us mix a quick batch and after ten minutes he proved how thick it had become by holding it over his head (not recommended) but it made for a great photo! Thanks chef for the extra tip to make a more natural and less processed product.
Tom’s son joined our class to help out in the kitchen and tell us about his food challenges being GF. Lucky for him his dad is a great chef that has taken on the task of still making things that taste great and are safe for both of them and many other Gluten Free diets.
On a side note there is a great new free website called Food For My Friends that is dedicated to providing an interactive online environment where people create and share personal food profiles and recipes to ensure that every meal that is served can be enjoyed by all, no matter the medical restriction or food lifestyle choice. It helps you to meet your event’s menu and recipe needs by accomodating the dietary restrictions of those attending in your event. foodformyfriends.com
We are thankful for the educational demonstration from our chef. Thyme Steak & Seafood will be hosting another interactive class in December for our Fall 2014 semester now posted on-line along with 34 other offerings. We hope you will join us for a spectacular interactive class!
Care to get tips first hand? Check out the current offerings at WCC Continuing Ed, Taste of Westchester. Classes are only $15+ a sampling fee. Sign up with a friend for one demonstration or a few by contacting WCC by phone at 606-6830×1.
The new Fall 2014 semester is going on now and has many great classes still available to take registrations!
Join us at several of Westchester’s most exciting restaurants for a culinary adventure that will tantalize your taste buds. Each chef will offer a private cooking demonstration, followed by a tasting of the prepared items. If you are a chef or restauranteur and are interested in participating in this program please contact the college at 606-6830×1 and ask for Sarah.
There is still time to sign up for some great classes:
Mambo 64 ~ www.mambo64.com – Interactive and Signed Cookbook: Owner Arlen Gargagliano is not only a chef but the writer and co-author of many cookbooks; signed copies of her cocktail/tapas book, Mambo Mixers, Recipes for 50 Luscious Latin Cocktails and 20 Tantalizing Tapas will be available. She’ll teach us to make a delicious Peruvian-style pisco sour, made with pisco, sugar, and citrus. We’ll help Chef Stephanie Landis prepare our Latin feast by starting with a salmon ceviche appetizer. Our entrée will consist of anticuchos: marinated, skewered hanger steak. This will be paired with a Peruvian potato salad, along with ají de gallina, a classic home style chicken Peruvian dish from Arlen’s life and travels in Peru. Learn the secrets to another South American classic, alfajores: dulce de leche stuffed shortbread cookies. Arlen’s belief in food and its power is far reaching. She is sure that if we could all sit down to a meal together, sharing both tastes and tales, there would be peace on earth! Buen provecho! A fun and interactive evening not to be missed. Mon., Sept. 22, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor-optional cookbook plus $20). #83743 SOLD OUT
La Catena Italian Restaurant ~ www.LaCatenaArdsley.com With its warm Tuscan décor and welcoming chef it’s like embarking on a trip to Italy. Northern and Southern Italian cuisines collide as Chef Emilio shows us how to create some of his special dishes. The chef will feed us generously while we learn his cooking techniques, beginning with two of his favored appetizers: spiedini ala romano (mozzarella crusted and fried to a crisp with anchovy sauce), and his delicious clams casino. Get ready for the chef’s famous tableside show of pappardelle alla Emilio, made with three types of mushrooms and cognac set on fire in a giant hollowed wheel of imported Parmigiano-Reggiano for a scrumptious sauce. Learn the skills necessary to make vittela buenarroti (veal and shrimp in cognac sauce with fresh sage, sun-dried tomatoes, asparagus, and toasted almonds) and pollo paisano (simmered in vinegar pepper)s, served with crisp potatoes. A family recipe cheesecake laced with Gran Marnier will be the sweet ending to a beautiful meal! Sign up with a friend as this is an exciting flaming show! Mon., Sept. 29, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83744 SOLD OUT
Iron Horse Pleasantville ~ www.ironhorsepleasantville.com New Management: Proprietor Andrew Economos has brought modern energy to this intimate restaurant housed in the turn of the century train station building. The new chef, Tom McAliney, has incorporated a fresh taste to the menu selections with his use of regional ingredients in interesting combinations. Our chef will share the preparation techniques for a very special menu starting with an appetizer of Slovenia Vodka (created by Westchester born Chef Peter Kelly): cured Catskill Mountain trout atop pancakes made with locally grown potatoes and a yuzu (Japanese citrus fruit) marmalade. The entrée lesson will teach us the makings of Hudson Valley lamb two ways, served with a warm vegetable tart. Our dessert demonstration will be an interesting elderflower panna cotta with preserved cherries. This chef’s menu is interesting and class will sell out quickly! Tues., Sept. 30, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83807 SOLD OUT CALL ABOUT A WAIT LIST FOR A SUBSEQUENT DATE
Fino ~ www.finowestchester.com For Chef Paul Vuli a three year retirement could not hold back passion. Specializing in Northern Italian cuisine, the 2014 revival of Fino became a reality and this represents what Chef Vuli stands for and nothing less. While he appreciates challenging the traditional approach, he also believes there are certain recipes that work better the old fashioned way. Join us as he teaches us the techniques used to create these traditional dishes. We will begin with baked clams oreganate: fresh littleneck clams topped with toasted herb bread crumbs, and baked with white wine and lemon. Our chef shows us the way to prepare fresh pasta correctly. We will watch him create his famous pappardelle boscaiola: house-made wide noodles, shallots, wild mushrooms, plum tomatoes and mascarpone cheese, followed by pollo martini: free range chicken breast dipped in a parmigiano batter, and sautéed with white wine, lemon, and fresh peas. We will conclude our lesson with a traditional tiramisu. Come check out this new hot spot with a most seasoned restaurateur! Mon., Oct. 6, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83808
The Burger Barn ~ www.theburgerbarn.com Restaurateur Discussion: Proprietor Justin Tesone will teach us the makings of one of his house specialty drinks to get us started on our adventure. Justin is versed in many topics along with the current “beer pairing buzz” going on in the food world. We will taste two specialty beers that go with our evening’s menu. Learn the tips to make their delicious house-made raspberry dressing to adorn a breaded goat cheese salad (mixed greens, crispy coated goat cheese, almonds, and a sprinkling of dried cranberries). The restaurant is home to fabulous chicken wings and bacon mac n’ cheese; we’ll start with a sample of each. Our attendees will taste two of their famous burgers to get an idea of what this restaurant is known for, as well as discover the secrets to their crisp hand cut fries. Explained will be the makings of two of their most popular angus beef burgers: the G.O.A.T. (Greatest Of All Time) Burger: warm goat cheese, piled with arugula, and the Italian Job: smoked mozzarella, hot cherry peppers, sautéed onions, and sundried tomato mayo on texas toast bread. Please note that this class is a discussion on food from the owner and will not have an actual cooking demonstration, but will cover education on beer, and all the listed items as well as the “ins and outs” of running a restaurant. Grab a friend and experience an educational and fun night out! Tues., Oct. 7, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83809
Sonora ~ www.sonorarestaurant.net Signed Cookbook: Owner and Executive Chef Rafael Palomino is ever expanding his grand restaurant empire, of which Palomino’s in Larchmont and a new spot in Ridgefield are his latest sensations! Chef Rafael has also been quite active at the keyboard and will have signed copies of his cookbook Latin Grill, co-authored by Arlen Gargagliano, available for an additional $20. Though he travels incessantly between his restaurants, he still finds time to teach, as well as working to spread the word of healthy Latin-style cooking and eating. Along with a demonstration from our award winning chef, we will have a sample taste of his creations set in the restaurant’s warm Latin setting. We begin with the proper way to create his ceviche appetizer of grilled pineapple and shrimp. Our demonstration is followed by the creative combination within his delicious stuffed organic chicken: chorizo, raisins, and goat cheese, as well as a lesson on how to properly make their sweet plantains. Our evening will conclude with the directions to a dessert with a twist. Learn the makings to the restaurant’s special oatmeal cookie sandwich with house made dulce de leche ice cream for dessert. Wed., Oct. 8, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH + optional $20 cookbook, payable to instructor). #83812
AJ’s ~ www.AJsburgers.com Up-Close Demo: Chef Alan Cohen, who loves to teach, will fill your plates and mind with his knowledge of simple food made from great ingredients. Voted 2013 Best NY Burger and seen on Food Network’s “Restaurant Stakeout”, this local hot spot continues to serve up some super creative and delicious food. Chef Alan, a WCC graduate, will have us taste a mini version of his award winning surf & turf burger (diced shrimp mixed into the ground beef, fresh garlic, and char-grilled caramelizing of the beef and shrimp together) served on a house-made artisan garlic roll. Root beer floats follow, made with vanilla Gifford’s ice cream. Then experience the makings of their special house smoked pulled pork nachos, with cheddar cheese, sour cream, and jalapenos. Finish with a sweet lesson on apple shortcake. He is always full of surprises and gives tastes of whatever special he is working on that day. Check out their endless menu, all served with love. This is always a terrific class with a top notch instructor! Tues., Oct. 14, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83813
Trattoria 160 ~ www.trattoria160.net Grand Space: Owner David Morganelli brings us his front of the house superb hosting skills along with Chef Joe Giordano’s cooking expertise. They are thrilled to bring a casual and family friendly Italian restaurant to the area, offering traditional Italian cuisine and specials to please every palate. The restaurant is capable of large and small events as it has a spacious dining area and several private rooms. Our chef will teach us to make a creative appetizer of chicken parmigiano spring rolls served with the house special marinara sauce. The main course lesson will be on how to prepare snapper in a lemon beurre blanc sauce, with a special asparagus gratin, and roasted potatoes. The dessert show stopper is the techniques used to make crepes and bananas foster. Come check out this new and exciting venue! Wed., Oct. 15, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83814
THE PRIME an American Grille ~ www.theprimeamericangrille.com Welcome to Westchester: If the name sounds familiar, it should as The Prime springs from one of the most storied restaurants in Manhattan, The Primeburger, which was beloved for its vintage box seats with swiveling tray-tables, which delighted patrons for five decades and which won many awards in the restaurant industry, including the James Beard award. The two brothers who owned it decided to open in Westchester with a similar philosophy, reasonably priced good quality food. Our chef will teach us to make their specials, starting with mahi mahi fish tacos: pico de gallo, house made guacamole, coleslaw, and chipotle mayo. Our entrée lesson will be honey balsamic chicken served with smashed red bliss potatoes and asparagus. The chef’s sweet treat will be an instruction on bread pudding with rum soaked cherries and a chocolate crème anglaise. So sit back, relax and enjoy the new taste of old New York by joining us for this terrific class! Mon., Oct. 20, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83815
Roasted Peppers ~ www.roastedpeppersny.com Breakfast for Dinner: This American bistro with strong Latin influences is the collaboration of the Lepe brothers and CIA graduate Darrell Belcher, who have been chefs in Westchester for over twenty years and were recently seen on Food Network’s Restaurant Stakeout. Chef Belcher will show us the techniques used to create a few of the signature dishes from their brunch menu. We will start our class with a lesson on a delicious baked egg with applewood bacon and cheddar potato hash with black bean and corn relish. Next, a demonstration on RP’s famous shrimp creole with peppers, onions, and tomatoes over rice. To end our class the chef will teach us to make stuffed French toast with blueberry cream cheese, topped with bananas, seasonal berries, and his secret to making easy candied pecans. Always a favorite instructor so sign up quickly! Tues., Oct. 21, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83816
Peter Pratt’s Inn ~ www.prattsinn.com Makin’ Bacon: This colonial homestead, built in 1780, has been a local inn dating back to 1926. Set in a residential neighborhood, the area has historical presence serving as General Washington’s command post. A special place to dine, it has been producing fabulous creations from master chef and owner Jonathan Pratt, having taken over for his father, Peter, in the kitchen. This chef is a wonderful speaker and will delight us with his informative demonstration. We will toast our chef while we learn how to cure and ready for smoking, organic berkshire pork belly. Next up instructions on making corn relish with Meadows Farm sweet corn, along with Wild Hive local organic polenta, topped with a wild mushroom ragout to support our delicious pork belly. We will end with a nostalgic treat of tangerine dreamsicle sorbetto. Our chef treats us to a wine pairing specially selected for the evening. This teacher is an old favorite and always a popular class so grab a friend and reserve your spot! Wed., Oct. 22, 6:30-8:30 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #83817
Village Social ~ www.villagesocialkb.com Weekend Lunch: One of the hottest bars in the area and known for its amazing food from an award winning chef, this is the place to be every night of the week. Owner Joe Bueti offers the perfect formula of design, community, and lifestyle with great food, service, music, and exciting conversation, creating an all-around fabulous experience each time you visit. Executive Chef Mogan Anthony will share with us a beautiful appetizer of the last of the season heirloom tomatoes, whipped cheese curd, stone ground black olive oil, lemon verbena vinaigrette, basil leaves, and flax seed. We will learn to make a slow cooked wagyu flat iron steak, smothered in a smoked onion stew, accompanied by mashed potatoes and seasonal vegetables. The sweet treat from our chef is a lesson on his famous salty caramel pie, adorned with vanilla ice cream. This class is a winner so grab a friend for a fun lunch with a winning chef! Sat., Oct. 25, 12:00 noon-2:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83818
L’inizio ~ www.liniziony.com Great Reviews: When Scott and Heather Fratangelo decided to walk away from their successful restaurant Spigolo in NYC, they knew that they were going to open another spot closer to their new home in Westchester. With Scott in the kitchen and Heather assuming the roles of front of house and pastry chef, the restaurant is in complete harmony. All ingredients are all locally sourced, so the menu changes quite often. We will begin the evening with a lesson on making a fall harvest salad comprised of roasted butternut squash, Brussels sprouts, and greens dressed with a pancetta vinaigrette and walnut pesto. The pastas are a specialty of Chef Scott so he will show us how to make a kale pappardelle with porcini braised lamb shank and a tart cherry embellishment. Chef Heather will astound us with her secret recipe for her lighter than air bomboloni (Italian doughnuts) served with a creamy espresso panna cotta. This class will sell out fast as there is limited space! Mon., Oct. 27, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83819 SOLD OUT ALTERNATE DATE IS JANUARY 12, 2015 SAME MENU
The Horse & Hound Inn ~ www.thehorseandhoundinn.com Ghosts? Just as it must have been for stagecoaches long ago, the Inn is a beacon amid the dark and wooded roads of South Salem. The building dates back to 1749, charming with its wide-planked floors, low ceilings, and original beams. During the almost twenty years the Vales’ have owned the Inn, there have been several sightings of spirits. The husband and wife team, Silvano and Sue Vales, have created good food and fun and will be our hosts, possibly along with some ghosts; after all, it is the week of Halloween! For an amuse bouche enjoy the Inn’s treat of truffle angolotti. Our lesson in the dining room will begin with the chef’s fabulous sweet butternut squash and apple soup. Filet of beef with wild mushrooms and a cream finish, served with Brussels sprouts, apples, and bacon and creamy mashed potatoes is our entrée education for the evening. For a fall treat we will experience individual apple brown betty pies with a delicious caramel sauce. BOO! Don’t be afraid to sign up! Tues., Oct. 28, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83820
Royal Palace ~ www.royalpalacecuisines.com Much of the complex flavors used in this restaurant come from fragrant aromatic spices like cardamom, coriander, and cumin. A daily buffet which includes many traditional dishes. Owner Jagdish Mitter, our gracious host, will share a few surprise dishes as well as demonstrate how to make spinach sprout chaat: a fusion of two Indian street foods in one by combining pakora (fritters) with chaat (spinach fritters topped with sprouts and then garnished with chutneys). It is a pleasure for your eyes with a burst of flavor in your mouth. The lesson continues with kadhai murg (Indian wok), an authentic North Indian preparation made with boneless chicken, bell pepper, and tomatoes along with the chef’s special roasted Indian spices that impart a unique flavor, served with nan bread. A sweet end to our spicy meal will be a traditional rabdi: a decadent Indian dessert made by reducing milk to less than half and sprinkled with cardamom powder and the chef’s secret ingredient. Their newest location Castle Royale in Yonkers specializes in catering. Come share a taste of India! Wed., Oct. 29, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83821
The Beehive ~ www.beehive-restaurant.com Oktoberfest: This family run restaurant originated in Mt. Vernon in the 1940’s; Armonk has now become home. Its simple philosophy is that everyone who walks through the door is treated like family, from a family that wrote the book on hospitality. Executive Chef Peter Modroukas will teach us to prepare a special menu of German fare set for the season. Our class begins with a cheese fondue served with house made pumpernickel and rye artisanal bread and crunchy vegetables for dipping, followed by the steps taken to make a 14-day brined Sauerbraten, the famous German dish of braised beef. A lesson on handmade knödel (potato dumplings) and the secrets to their delicious rotkohl (braised red cabbage) will accompany our entree. All desserts are made on site and our lesson on German apple pancakes with a pecan streusel created especially for our class will conclude our German fest. This is a class not to miss! Thurs., Oct. 30, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83822
Sunset Cove Restaurant ~ www.sunsetcove.net Water Views: This restaurant serves unique, fresh, mouthwatering entrees served as close to the Hudson River as you can get. The views of the majestic Hudson, the sparkling lights of the Tappan Zee Bridge and soaring Palisades, coupled with the romance of the water await. When the weather cooperates, dine on the patio to enjoy a perfect backdrop to a wonderful evening at Sunset Cove. Our Chef and Owner Tommy Calandrucci will teach us how to make their house made burratta cheese, fresh creamy curd stuffed mozzarella, served with vine ripened tomatoes, sweet basil oil, and crispy prosciutto. Next a spectacular lesson on how to sear dry rubbed venison steaks accompanied by pan roasted autumn vegetables and delicate sweet potato gnocchi. The chef will teach us to make a gluten free dessert, called chocolate decadence, a rich and flourless chocolate torte that is sure to please any sweet tooth. Join us down by the river!
1 Mon., Nov. 3, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83823
121 Restaurant ~ www.121restaurant.com Interactive: Enjoy the lovely scenery on your drive to 121 Restaurant, as they are dedicated to providing patrons with an unrivaled culinary experience in an unpretentious atmosphere. 121 Restaurant Group has talents in many avenues: vegan pre-prepared foods available in Mrs. Greens, being the exclusive caterer for private aviation flights in the Northeast area and running the Westchester Airport restaurant. Chef Beck Bolender will demonstrate several techniques with an emphasis on regional, organic, and natural products. Guests can appreciate his passion for cooking and entertaining as it transcends the dishes he prepares. The wood burning oven serves as a magical technique for many of their dishes including pizza that draws on both Roman and Neapolitan styles. Sample a taste of the crisp magic that happens to their crust in 30 seconds. Learn how to make a grilled pear salad with bitter greens, goat cheese, candied pecans, and grapes dressed with a pear vinaigrette. Up next, the technique used to make their slow baked salmon served with potato planks, sautéed spinach, passion fruit, and black olives for a sweet and salty combination. For a treat with a classic fall flavor we will discover his magic with a creamy pumpkin cheesecake. The class will take place in the 121 Kitchen building. Sure to be a crowd pleaser! Tues., Nov. 4, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83824
Le Fontane ~ www.lefontane.net Pasta Instruction: Specializing in authentic Southern Italian cuisine and hospitality, owners Antonio and Alfredo Abbate introduced their culinary talents to Westchester in 1987. The space has been redecorated and has an outdoor patio for warm months. Our talented instructor, will teach us to make by hand pumpkin filled ravioli in a brown butter sage sauce to celebrate the seasonal harvest. We will then watch how to make stuffed calamari and stuffed shrimp: breadcrumbs, parmagiano, garlic, fresh herbs, and olive oil. The restaurant prides itself on its homemade desserts and they will demonstrate how to make a lovely carrot cake. A local favorite for years with warm hospitality! Wed., Nov. 5, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83825
DeCicco’s Family Market ~ www.deciccos.com Beautiful Demo Kitchen: As a family owned and operated specialty grocery store chain, each of their locations offers something special. Included in this location is an upstairs bar and restaurant serving local beers and wine, as well as a Bocce court and a fabulous demonstration kitchen to have our lesson. The store’s beautifully displayed and well stocked departments are also at the ready; enjoy interesting selections from their international cheese department along with gorgeous items from their vast and immaculately stocked produce department. Chefs Berardo Agudelo and Flavia Rubenstein will teach the cooking tips and recipe techniques used to make a beautiful stuffed portobello mushroom. The lesson will continue with a seasonal vegetable risotto including butternut squash and the instructions for perfect pan seared scallops. As a special treat, there will be a paired beer tasting selected by Chris DeCicco who has won awards for his brews. The bakery will provide a surprise sweet treat to conclude our lesson. Arrive early to shop, as this is a fun filled evening sure to please! Thurs., Nov. 6, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83826
Café of Love ~ www.cafeofloveny.com and www.ladleoflove.com Kitchen Visit: Enjoy an evening of warmth in the beautiful French country inspired dining room of Café of Love. Learn valuable tips, tricks, and the trade secrets of their sister restaurant Ladle of Love, whose heartwarming soups are also now available in Mrs. Green’s Natural Markets. Both kitchens are famous for taking local ingredients on a global adventure, and the restaurant is farm-to-table, enabling us to enjoy what is being harvested that week and incorporating it into our evening’s interactive menu. The turkey may be the star of holiday dinners, but the supporting cast members are what make the whole experience a show-stopper. At Cafe of Love, Owner and Executive Chef Leslie Lampert and Chef Mike Donnelly will take you step-by-step and taste-by-taste through seasonal soups, starters, and sides that will definitely win best supporting awards on your holiday table! Your tastes will be packed to go if you would prefer to enjoy them at home or sit after class to savor the flavors with fellow attendees. Mon., Nov. 10, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83827
Via Vanti! ~ www.viavanti.com Blindfolded Taste: Dining in the Dark: for this amazing evening we will be dining with blindfolds on. Discover how discriminating your taste buds are by challenging your other senses. Our host and proprietor Carla Gambescia, foodie and passionate Italiophile will educate and test us. This evening’s menu will offer a unique challenge: to identify the ingredients of each dish, and the most proficient will win a prize. The first course features foods you will be able to pick up with your hands but the challenge level increases with the introduction of utensils and dishes with more complex or subtle flavors and ingredient combinations. We are sure you will find this evening not just fun but also an experience of consciousness-raising and gratitude for the gifts so many of us take for granted. This unique learning experience includes a cool ending with unlimited tastes of their delicioso gelato and sorbetto, available in eighteen varieties! Via Vanti! has a reputation for offering its guests “edu-tainment” as its special brand of hospitality. Please note this is not a cooking demonstration but a verbal discussion along with a sensory filled evening. Tues., Nov. 11, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83828
Chutney Masala Indian Bistro ~ www.chutneymasala.com Kitchen Lesson: Discover our chef’s hidden secrets in a waterfront setting down on the Hudson River. Chef Navjot shares his vast food knowledge with us from his native home in Jalandhar Punjab, India where he studied the fine art of Indian food at the culinary institute. Our class will teach his special take on Indian cuisine, including an education on the spices and ingredients used to create the complex flavors that comprise each dish. On the menu will be bhajjia (chickpea flour-dusted veggie fritters). The makings of everyone’s favorite murgh tikka makhanwala (chicken tikkas braised in a fenugreek scented tomato cream sauce) will be taught. Next up, aloo gobhi (diced cauliflower and potatoes, tomato garlic masala). We will also experience a quick lesson in the kitchen on the specialties of nan bread baked fresh in the tandoor. A pounded rice pudding will be our dessert.Always fun surprises from a most knowledgeable instructor and a very popular class! Wed., Nov. 12, 6:00-8:00 pm, $15 (+ $25 in CASH sampling fee, payable to instructor). #83829
Elia Taverna ~ www.eliataverna.com Opa! Hold on to your dishes! Delicious homemade Greek specialties await, from the beautiful fish specials to a traditional moussaka. Proprietor Rui Cunha and authentic Greek Chef Michalakis Sarris are two gentlemen who are passionate about good food and great service. Chef Michalakis will tell stories of growing up in Greece and cooking by his grandmother’s side while he teaches us the techniques he uses to make delicious Greek cuisine. Come sail away to the Greek Isles as our demonstration will begin with Paphos Island salad consisting of lettuce, onion, tomato, cucumbers, and cilantro tossed with feta cheese and topped with grilled halloumi cheese. Next will be a lesson on the art of a classic Greek dish, kolokithokeftedes: pan fried zucchini cakes, followed by a beautiful dish of manouri: semi-soft, whey cheese made as a by-product following the production of feta cheese. It will be chargrilled, and topped with honey and sesame seeds. We’ll continue with a house special called kotolopollo: spinach and rice topped with marinated chicken. Our dessert will be the art of making kataifi: shredded phyllo dough rolled with walnuts and cinnamon, then soaked in a light honey syrup along with a warm Miso-Miso, equal parts of steamed milk and espresso. The restaurant now has an extensive catering and private party planning menu to meet every need. A terrific class each and every time! Sat., Nov. 15, 12:00 noon-2:00 pm, $15 (+ $22 sampling fee in CASH, payable to instructor). #83830
POUR Café and Wine Bar ~ www.pourmtkisco.com Let’s Get Sauced: This is the perfect place to kick back with friends, wind down after work, or rev up a new relationship in a relaxed yet sultry lounge reminiscent of a European wine salon. Proprietor Anthony Colasacco brings alive an old Victorian house that boasts soft candle light, plush sofas, and rich wood accents to create a sophisticated yet casual ambiance. He will demonstrate how to make his fabulous tomato sauce revered by Italian grandfathers as “better than mom’s, rest her soul!” along with his contest-winning Sicilian meatballs with pine nuts and currants. James, POUR’s mixologist, is a cocktail historian and revolutionary rolled into one. As a bonus, he will teach us to make our own aperitif and we will each get a turn stepping behind the bar to shake, rattle, and roll this POUR specialty cocktail! Anthony will show us their house special dessert of Panini de Nutella. Grab a friend and join the party! Mon., Nov. 17, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83831
Haymount House ~ www.haymounthouseny.com Spectacular Views: This mansion overlooking the Hudson River dates back to the early 1900’s; it spent the last 50 years as a French restaurant until Proprietor David Breschel magnificently restored it to its original splendor. Executive Chef Bruce Beaty will demonstrate a seasonal menu to get us in the spirit of fall, beginning with a curried pumpkin bisque garnished with Greek yogurt and toasted pumpkin seeds. Learn the proper technique used to pan sear a pork chop accompanied by chestnut spaetzle, and a sweet potato and butternut squash puree, adorned with a currant-cranberry relish. The chef may treat us to a peek inside his kitchen. Our lovely dessert will be a green apple compote and house made vanilla bean ice cream. Don’t miss this class or their live music Sunday brunch! Tues., Nov. 18, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83832
The Melting Pot ~ www.meltingpot.com/white_plains Hands On: A fun and interactive restaurant, we will start by viewing a brief slide show presentation on fondue followed by our cooking demonstration. We will help to make several of their fondues from The Melting Pot cookbook, Dip into Something Different: A Collection of Recipes from Our Fondue Pot to Yours, allowing you to create your own fondue at home. The cookbook will be available for sale for $29.95. The entrée will teach us to prepare a tasting sampler of the restaurant’s seasonal offerings. Help to make a caprese salad and the following appetizer and dessert fondues: quattro formaggi, cheddar cheese, milk chocolate tiramisu, and a Bourbon flambéed pecan dark chocolate. Our evening class will be graciously offered with wine pairings for an additional $10. Come out and “dip” with us! Wed., Nov. 19, 6:00-8:00 pm, $15 (+ $25 sampling fee, payable to instructor; + $29.95 for optional cookbook; +$10 for optional wine pairing). #83833
Sette e Venti Cucina & Bar ~ www.setteeventi.com Mozzarella Making: Maurizio Belli, owner of Gianfranco’s Gourmet Pizza & Pasta, home of the famous Boss Wrap, brings a fresh take on Italian food to Westchester. Born and raised in Patrica, Italy, Chef Maurizio introduces his cuisine to the area by combining his vast food knowledge and a passion for serving the community. He has created an authentic Italian dining experience in a modern and relaxed setting. Our chef will engage us with his demonstration on how to make fresh mozzarella from curd for the torre di melanzane: Tower of Eggplant appetizer with layers of eggplant, marinara sauce and melted mozzarella. Next are the secrets to his fabulous classic, pollo scarpariello: chicken two ways, on and off the bone, with roasted potato, sausage, and hot cherry peppers in the traditional garlic, lemon, and white wine sauce. Our dessert lesson will be panna cotta (cooked cream) with fresh seasonal fruit. Come with us on an Italian culinary journey! Thurs., Nov. 20, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83834
Fortina ~ www.fortinapizza.com Weekend Lunch: Chef Christian Petroni, 2010 Chopped winner, along with proprietors John Nealon, and Rob Krauss, have hit on something great. Their combined knowledge of Italian fare with a twist and unbeatable front of the house personal service make for a winning combination. Created in a new space designed by the trio and situated in a quaint courtyard setting, these vivacious men make it happen each and every night. Chef Christian will wow you with his tasty combinations inspired by his Arthur Avenue / Bronx Italian upbringing, bringing new and exciting things to the plate each and every time. Our up close and personal demonstration will begin with traditional fried meatballs, a specialty of the house, and his famous red sauce. The polenta table will surprise you as the concept is taken from his childhood summers spent in Italy, where the family comes together to dine on what they acquire that day. Creamy polenta served family style on a marble slab, dotted with grilled meats, sauce, cheese, and fresh basil, must be experienced to describe. The chef will perform magic on seasonal vegetables including Brussels sprouts with sesame seeds. For dessert learn the art of making a beautiful combination: affogato (meaning drowned in Italian) with fiore de latte gelato, candied hazelnuts, drowned with a hot shot of espresso. The team are an entertaining enough reason to check out this class but what they bring to the table will really make you sing. Sat., Nov. 22, 12:00 noon-2:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83835
Tarry Tavern ~ www.tarrytavern.com Handmade Pasta: Owner and Chef Henry Cabral, who cooked alongside his dad in their family restaurant, Caravela, has come up with a unique formula that fills a niche in a restaurant-heavy town like Tarrytown. His casual American gastro-pub offers creative, locally sourced dishes, and seasonal menus inspired by what farmers and fishermen are growing, raising, and catching. The chef will show us how to make hand-made capellaci: special shaped ravioli with butternut squash and pear filling, adorned by brown butter and toasted sage, along with a few other delicious tidbits incorporating seasonal fare. He will demonstrate flourishes of fall market inspired ingredients, continuing with a fabulous lesson on the makings of duck confit and wild mushroom risotto. For dessert, a splendid port poached pear and almond tart. Join us for an informative demonstration with a seasoned restaurateur! Mon., Nov. 24, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83836
Thyme Steak & Seafood ~ www.thymerestaurant.net Gluten Free and Interactive: This warm and inviting setting allows you to view Owner and Chef Tom Costello on any given night preparing your meal in this open kitchen. The menu is predominantly gluten free. He will give us an interactive demonstration where we will help to create a delicious meal starting with a composed pickled vegetable salad. We continue our hands on lesson by preparing the chef’s amazing stuffed pork loin with mushrooms, sweet potatoes, apples, walnuts, and bleu cheese, served with a maple syrup honey glaze. Next help to prep a delicious flourless chocolate cake surrounded by a crème anglaise. Always a fun evening, so grab a friend and join us in Chef Tom’s kitchen! Mon., Dec. 1, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83837
Albano’s ~ www.AlbanoAppliance.com Born and raised in France, Chef Jehan deNoüe has over 35 years of experience in the CT/NY area. He is Albano Appliance’s own resident chef, managing the company’s continuing education program, including cooking classes, manufacturer demonstrations, and personal and in-home instruction. He is an approachable and informed instructor and will give out tips on a variety of methodologies for preparing a fabulous meal all while we toast our chef with wine and cheese. Surrounded by the most high tech, modern, and beautiful appliances, we will learn how to make a roasted root vegetable salad and vinaigrette. Then an instruction on venison and how to make a French chassuer sauce (sometimes referred to as hunter sauce), served with seasonal vegetables. Our dessert lesson will be a how to on roasted butternut squash pie. Do not miss this class as this French chef is always fabulous and a favorite instructor! Wed., Dec. 3, 6:00-8:00 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #83838
Tagine ~ www.taginenewyork.com Parisian Contest: As the owners of Peter Pratt’s Inn and Umami Café, master chefs and proprietors Jonathan Pratt and Craig Purdy have aptly named their restaurant for the beautiful cooking vessel used in making many of the dishes found in this cozy French bistro with a Moroccan flair. Our playful chef challenges you to be French for the evening. Whomever shows up to class as the most Parisian wins a prize (sing a French song, drive a Citroen 2CV, dress in your attire off the Paris runway, and so on…)! Chef Jonathon will teach us the makings of a classic French menu as we embark on our trip to Paris. We begin with moules marinieres: mussels in a superb white wine sauce. It would not be a French menu without steak frites: steak, warm spinach, and pommes frites. To end as they do in France: fromage (cheese) from NY, VT and France with quince, walnuts, baguette, and fruit with a scoop of harissa chocolate ice cream. Our chefs will treat us to a special wine pairing selected for the evening. Come dine in Gai Parie for a fun evening of play, food, and wine! Mon., Dec. 8, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83839
Doubleday’s Restaurant & Bar ~ www.doubledaysdf.com Situated in a beautiful river town on the main street, this is the place to meet both new and old friends. An old time bar feel made even better when paired with fabulous modern food is what this nostalgic neighborhood spot brings. Chef and Proprietor Danny Caldara will teach us a trick or two in this classic rustic spot, with surprising things coming from the kitchen. We will start with a lesson on how to make one of their favored appetizers: Buffalo chicken spring rolls. We continue with the chef’s special, Southern fried pork chops with country gravy accompanied by Brussels sprouts au gratin. The chef’s sweet treat will be the makings of strawberries Romanoff containing orange liqueur. Join us for a warm and tasty evening in one of the lovely river towns! Wed., Dec. 10, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #83840
Cedar Street Grill ~ www.cedarstreetgrillny.com Located in the quiet downtown this restaurant offers American themed fare and artisanal beers in a welcoming way. Family owned and operated, Chef Matt Kay and brother/Manager Joe treat everyone like one of their own. On most evenings you can also find mom, Cathy greeting guests at the door. Chef Matt’s passion for creating specialty dishes began as he watched his grandmother) cook Italian delicacies. Both Matt and Joe are musicians and love to join in during the weekly live sessions. The chef will demonstrate a special holiday soup to get us started: roasted cauliflower with toasted chestnuts, adorned with truffle essence. Then the secrets to his moist stuffed pork loin with winter apples, pine nuts, golden raisins, and bacon, served au jus with a twist on a traditional Christmas dish: figgy pudding made with brioche, sweet figs, sautéed leeks, and locally crafted goat cheese. For a classic dessert, a tutorial on warm apple pie a la mode with local favorite Johnny Gelato’s vanilla bean offering and a perfect caramel sauce. Check out this talented chef to kick off your holidays! Tues., Dec. 16, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #83841
The Fall 2014 semester is online now with over 30 classes to choose from. Check it out and share with a friend!
Come out and learn with us!
- 2 teaspoons GF baking powder
- 2 teaspoons xanthan
- 3 cups GF flour
- pinch salt
- 2 sticks cold butter
- powdered sugar if necessary
- Mix dry ingredients in a food processor.
- Cut in butter to form a dough by pulsing. Do not over mix.
- Roll out on parchment paper using powdered sugar in place of flouring board.