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A Taste of Westchester Spring 2017 

A Taste of Westchester: Spring 2016
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A Taste of Westchester Spring 2017: It’s a continuing education class. It’s a cooking demonstration. It’s a tasting dinner. And it’s coming to a restaurant near you. The Westchester Community College of Continuing Education’s A Taste of Westchester offers cooking classes with top chefs at local restaurants. Sign up early! (To register call: 914.606.6830 ext 1. For more information: A Taste of Westchester.) 

251 LEX251Lex-12 A Taste of Westchester Spring 2017, Mt. Kisco – Sat, 3/25: 12pm. In this Mediterranean inspired weekend, Chef Constantine Kalandranis demonstrates his special technique to make Tsatziki with sheep’s milk yogurt, cucumbers, and garlic; Yellowfin tuna tartare with a cucumber-mint vinaigrette; Rosemary rubbed, grilled lamb kebabs served with his famous hand cut fries and macerated onions, and a seasonal fruit cobbler with Greek halvah made from sesame paste. (251 Lexington Avenue, Mount Kisco, 
914-218-8156, Register here.)

The Briarcliff Manor, 
Antipasti di Napoli Trattoria & Bar
Briarcliff Manor e A Taste of Westchester Spring 2017 – Thurs, 3/30: 6pm. Gone With the Wind! At this hundred year old mansion with sweeping views of the Hudson River, Chef Peter Vincent prepares mussels Fra diavolo bianco; a perfectly pan roasted salmon with a seasonal side and a refreshing lemon granita for dessert. The mansion dates back to the early 1900s when the owner of the Fuller Brush Company built it high on the hill. It was also featured in the movie trailer for Gone with the Wind. (25 Studio Hill Road, Briarcliff Manor, 
914-502-0080, Register here.)

April

Crabtree’s Kittle HouseCrabtree's Kittle House A Taste of Westchester Spring 2017, Chappaqua
– Wed, 4/5: 6pm. Executive Chef Jay Lippin will lead the class in his preparation of a red quinoa with grilled radicchio appetizer; pan-roasted Beaver Kill trout with a spring herb sauce; locally sourced vegetables prepared using a surprise technique and his secret recipe for his CKH Coach Farm goat cheesecake with seasonal fruit. Proprietor John Crabtree treats the class to a glass of wine from his famous cellar, paired especially for the meal. (11 Kittle Road, Chappaqua
914-666-8044, Register here.)

Horse and Hound Inn, South Salem – Thurs, 4/6: 6pm. “I Ain’t ‘fraid of no ghosts!” Silvano and Sue Vales share tales of ghost Horse and Hound Inn A Taste of Westchester Spring 2017sightings from the Inn’s storied past along with an amuse bouche of asparagus and goat cheese Napoleon. The lesson plan includes a “how to” on their preparation of filet mignon meatballs on a white bean puree; then how to prep and pan sear cod with shaved fennel and red onion citrus compote, and fresh strawberry granita for dessert. Plus a wine pairing. (94 Spring Street, South Salem
, 914-763-3108, Register here.)

Peter Pratt’s Inn, Yorktown Heights – Wed, 4/12: 6pm. 
Jam On It! Master Chef Jon Pratt shows you how to make ricotta A Taste of Westchester Peter Pratts Inn A Taste of Westchester Spring 2017cheese from scratch and serve it on a lovely bruschetta. Watch as he demonstrates how to make house-cured boar bacon and turn it into a jam for his signature grilled cheese sandwich. The lesson continues with his preparation of artichoke gnocchi and house made ice cream made in his special machine. Plus, a wine pairing. (673 Croton Heights Road, Yorktown Heights, 
914-962-4090, Register here.)

Café of LoveCafe of Love Lesley Lampert A Taste of Westchester Spring 2017, Mt. Kisco – Mon, 4/24: 6pm. 
Farmer Visit! Executive Chef Leslie Lampert receives a visit from Amba Farms and she turns their fresh produce into luscious soups, crisp salads, scrumptious sides, and a special flatbread. Your evening’s tastes will be packed to go if you would prefer to enjoy them at home or sit after class to continue the conversation and savor the flavors over a specially priced glass of wine chosen to complement the spring feast. (38 East Main Street, Mt. Kisco, 
914-242-1002, Register here.)

May

Clock Tower GrillA Taste of Westchester: Spring 2016 A Taste of Westchester Spring 2017, Brewster – Wed, 5/10: 5:30pm. Chef Rich Parente prepares handcrafted gnocchi with mint cream and demonstrates the techniques used to make seasonal sautéed soft shell crabs with a surprise side utilizing springtime local ingredients. The dessert lesson will be strawberry rhubarb hand pies. (512 Clock Tower Drive, Brewster
, 845-582-0574, Register here.)

DeCicco & Sons, Armonk – Tues, 5/16: 5:30pm. Chef Steve Miceli teaches the techniques he uses to make a chilled avocado Deciccos_brendan_Obrien_DSC_8447 A Taste of Westchester Spring 2017and sherry soup; stuffed chicken breast Florentine with spinach, ricotta, and mozzarella and the “spiralizing” technique of turning vegetables into “spaghetti” to make a perfect salad. As a special treat, there will be an education on pairing specialty craft beers with each course presented by Brendon O’Brien, their in-house craft beer and bar manager. (17 Maple Avenue, Armonk (Demonstration Kitchen-2nd floor)
 914-499-1100,  Register here.)

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