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Customer Reviews
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Sending the same ornament to different places? If you order more than one of an item and want them shipped to different addresses, please order them individually. We will ask you for the individual shipping addresses later in the ordering process.
Family of 4 and Dog Christmas Ornament
Personalized Christmas Ornament
This family of four is complete now that they have added a new puppy to their home. The male holds a red leash in his hand for the adorable tan colored puppy whose tag can be personalized with a name up to five letters. The male has a blue hat, light green shirt, the female has a blue hat and blue hoodie sweatshirt, the older child has a yellow hoodie sweatshirt and the younger child wears a red hoodie sweatshirt. Personalize this ornament for a family of four with a pet pooch who runs the household!
Material: Resin
Ornaments shown on our site are personalized, as examples only, so you can see where we put the words/names you give us. Some ornaments allow you to select hair or uniform color. If there is no color choice, it is not available on that particular ornament. We will do everything possible to catch any mistakes in spelling, etc., but are not responsible if we do as you request, and it is then not correct. The ornament you see above is the way it will look when you get it, except for the personalizing instructions you give us and any optional attributes you select.
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11/20/2015 - "I found this site on line by pure luck. I couldn't be more happy with the ornaments I purchased. I can't wait to give them as gifts!!! They look fantastic! Colleen C."
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Do you ever wonder what it would be like to experience the world as a toddler again? I, for one, have gotten so used to being an adult that I completely take for granted how enormous the world must seem to little kids.
The My High 5 campaign provides simple checklists of safety actions that can be performed quickly, but make a lasting impression. Learn More »

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$70.19This book is essential for audio power amplifier designers and engineers for one simple reason...it enables you as a professional to develop reliable, high-performance circuits. The Author Douglas Self covers the major issues of distortion and linearity, power supplies, overload, DC-protection and reactive loading. He also tackles unusual forms of compensation and distortion produced by capacitors
Audio Engineering: Know It AllThe Newnes Know It All Series takes the best of what our authors have written to create hard-working desk references that will be an engineer's first port of call for key information, design techniques and rules of thumb. Guaranteed not to gather dust on a shelf!Audio engineers need to master a wide area of topics in order to excel. The Audio Engineering Know It All covers every angle, including
Audio Power Amplifier Design HandbookDouglas Self has called upon his years of experience at the cutting edge of audio design to compile this handbook for professionals and students. The book provides a clear and practical guide to the state of the art, and includes detailed design and construction information. This new edition is more comprehensive than ever, with a new chapter on Class G amplifiers and further new material on
The Collected Audio Design Articles of Douglas SelfSelf on Audio: The collected audio design articles of Douglas Self, Third Edition is the most comprehensive collection of significant articles in the technical audio press. This third edition features 45 articles that first appeared in Elektor, Linear Audio, and Electronics World. Including expanded prefaces for each article, the author provides background information and circuit commentary. The
$71.99Learn to use inexpensive and readily available parts to obtain state-of-the-art performance in all the vital parameters of noise, distortion, crosstalk and so on. With ample coverage of preamplifiers and mixers and a new chapter on headphone amplifiers, this practical handbook provides an extensive repertoire of circuits that can be put together to make almost any type of audio system. A resource
$49.49All the design and development inspiration and direction an audio engineer needs in one blockbuster book! Douglas Self has selected the very best sound engineering design material from the Focal and Newnes portfolio and complied it into this volume. The result is a book covering the gamut of sound engineering.The material has been selected for its timelessness as well as for its relevance to
The Design of Active CrossoversThe Design of Active Crossovers is a unique guide to the design of high-quality circuitry for splitting audio frequencies into separate bands and directing them to different loudspeaker drive units specifically designed for handling their own range of frequencies. Traditionally this has been done by using passive crossover units built into the loudspeaker boxes; this is the simplest solution, but
$58.49Whether you are a dedicated audiophile who wants to gain a more complete understanding of the design issues behind a truly great amp, or a professional electronic designer seeking to learn more about the art of amplifier design, there can be no better place to start than with the 35 classic magazine articles collected together in this book.Douglas Self offers a tried and tested method for
$68.39Valve Amplifiers has been recognized as the most comprehensive guide to valve amplifier design, analysis, modification and maintenance. It provides a detailed presentation of the rudiments of electronics and valve design for engineers and non-experts. The source also covers design principles and construction techniques to help end users build their own tool from scratch designs that work. The
Electronics All-in-One For DummiesTake your electronics skills to the next level! If you're looking for a solitary resource that covers everything you need to know about electronics, then look no further. This friendly-and-straightforward guide introduces the basics of electronics and enhances your learning experience by debunking and explaining concepts such as circuits, analog and digital, schematics, voltage, safety concerns,
$22.99Do you dream of wiring up a flashing LED, experimenting with infrared detectors, or building a walking-talking robot from scratch? Do you want to understand what capacitors, oscilloscopes and transistors actually do? Then look no further! Electronics For Dummies, UK Editioncovers everything from understanding the technology behind day-to-day gadgets, to reading a schematic, getting to grips with
Understand Electronics: Teach YourselfUnderstand Electronics will enable you to grasp the fundamental concepts of electronics as well as the more complex principles. Offering support and clarity throughout, this book covers everything from voltage, dividers and resisors to logic gates and Boolean algebra. You will gain a solid understanding and feel confident in demonstrating your knowledge.NOT GOT MUCH TIME?One, five and ten-minute


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Used Honda Crosstour for Sale in Seattle, WA
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"Good looking, Great handling mid-SUV."
4WD is a big plus for wet/ icy roads or minor off-road activity. Comfortable in any weather with heated leather seats. The voice activated navigation system works well & is a great hands-free feature. The Crosstour does not look like every other car on the road! Bluetooth phone connection was a little fussy to setup the first time... works gre...
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DEFINITION of 'Moody's Bond Survey'
A weekly publication that reports changes in corporate bond quality ratings for publicly traded companies, lists new debt registrations and provides market commentary. Also known as "Moody's Credit Survey."
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BREAKING DOWN 'Moody's Bond Survey'
The survey reports all changes in bond ratings which occur each week and also covers assets such as preferred equity and commercial paper. Since bond prices, and thus bond yields, are affected by a corporation's bond rating, investors choosing to trade in bonds should pay close attention to any changes in corporate bond ratings affecting their holdings.
Bond Buyer 20A representation of municipal bond trends based on a portfolio ...
BondA debt investment in which an investor loans money to an entity ...
High-Yield BondA high paying bond with a lower credit rating than investment-grade ...
Credit QualityOne of the principal criteria for judging the investment quality ...
Corporate BondA debt security issued by a corporation and sold to investors. ...
Bond Buyer 11An average yield on a particular day of 11 selected general obligation ...
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Bond Basics: ConclusionNow you know the basics of bonds. Not too complicated, is it? Here is a recap of what we discussed: Bonds are just like IOUs. Buying a bond means you are lending out your money. Bonds are ...
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What's a High-Yield Bond?A high-yield bond is a bond issued by a company with a very low credit rating.
Where can I find information about corporate bond issues?Learn information about corporate bond investments, including where investors can access information about new corporate ... Read Answer >>
What causes a bond's price to rise?Learn about factors that influence the price of a bond, such as interest rate changes, credit rating, yield and overall market ... Read Answer >>
Which factors most influence fixed income securities?Learn about the main factors that impact the price of fixed income securities, and understand the various types of risk associated ... Read Answer >>
Why are simple-interest loans preferred by payday loan companies and pawn shops?Learn how you can invest in the corporate bond market without investing a large amount of capital through bond funds and ... Read Answer >>
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What determines the price of a bond in the open market?Learn more about some of the factors that influence the valuation of bonds on the open market, and why bond prices and yields ... Read Answer >>


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We are making a web based application in Java that should be accessible to any device and so we zeroed in for Restlet for our REST based web service need. For UI we are thinking of Freemarker together with Twitter bootstrap and database will be mongoDB. And guice for dependency injection. Since I am new to most these technology stack, do you think this is fair choice for a long run. Also, for database mapper framework we decided to use Jongo it seems lightweight. Kundera is an option but it has lots of dependency. What you expert say ?
"Kundera is an option but it has lots of dependency." Not sure what do you mean by this statement? could you please explain it more? Please take a look at https://github.com/impetus-opensource/Kundera/wiki/Kundera-Mongo-performance for performance using Kundera!
It really depends on your needs
REST Framework :
IHMO you should test at least theses 3 JAX-RS Frameworks : RestEasy / Jersey / Restlet and choose the one according to your needs.
Which is the best Java REST API - Restlet or Jersey?
I've worked with Jersey + Freemarker through a framework called Webengine from Nuxeo, it was ok.
Nevertheless, you should consider a rich client approach based on Javascript/CSS/HTML (see Backbone.js, Ember.js)
Pros : With such approach you could expose JSON REST services using a JAX-RS Framework (instead of freemarker/html services) . Theses services can be consumed by a web application and/or native mobile apps (ios, android).
Cons: Your team must have advanced javascript skills (this blog can help )
Database :
What kind of data do you need to store ?
MongoDB is document-oriented and flexible enough to cover lots of needs
As you said, Jongo is a lightweight API (500 lines of code + 1 dependency) over mongo-java-driver.
It allows you to query MongoDB as if you were in MongoShell (ie. with plain json/bson queries) and map your object using jackson. This question is a good example: Mongo DB query in java
Relying on Restlet Framework for your RESTful web API/service backend sounds like a good choice for a multi-devices application. FreeMarker is very powerful and flexible so you should be in good company there as well.
I don't know too much about the other pieces of your stack.


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Check Out Pics Of Other Women With Your Exact Body Type
We've come across My Body Gallery, a website that aims to help women take control of their insecurities by compiling images of every different size and shape to help reinforce the idea that that every body is different and one is no less beautiful than any other. Users can upload their own full-body images in any pose and input their height, weight, pant-size, and shirt-size information, as well as whether they are pear, apple, banana, or hourglass shaped. Through these images, the website also hopes to show users that they are many people with their size and shape and that they shouldn't feel alone or insecure about their bodies. So far, My Body Gallery has a very diverse range of users and seems to do well in showing that bodies come in all forms. However, empowering websites such as this are not without their flaws, as the diversity aspect could be easily skewed one way or another depending on the readership (as explored in our previous body-positive blogs post). Tell us what you think: Is My Body Gallery a good idea? Would you upload your own photo?
- Politics | My Body Gallery - My Body Gallery Body Image Acceptance
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Virginia Koday stopped breast-feeding her 3-month-old baby after the Marines Corps sent her to a rifle-training course. She was required on the range for long hours with few breaks, and wasn't able to pump
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Snowden Breaks His Silence
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Microsoft enhances beta version of OneCare Live
Microsoft has updated the beta of its OneCare Live security subscription service for consumers, as it prepares to launch a similar enterprise security offering.
This Article Covers
Risk management
Microsoft has updated the beta of its OneCare Live security subscription service for consumers, as it prepares to launch a similar enterprise security offering.
OneCare now scans files received in the MSN Messenger instant messaging service and also allows users to scan files and folders for viruses by clicking the right mouse button.
The software also now enables users to make back-ups to external hard drives, as well as being integrated with the automatic Microsoft Update service for fixes and feature updates.
In addition, OneCare now assists users in the removal of products that conflict with it.
By the end of the year Microsoft plans to release an initial beta of its recently unveiled Microsoft Client Protection product to protect business desktops, laptops and file servers against malicious attacks.
OneCare combines anti-spyware software, anti-virus software, a firewall and several "tune-up" tools for Windows PCs. OneCare will be launched as a commercial service some time next year.
Microsoft's entry into the security product market is currently the subject of an investigation by the European Commission, with concerns among security software suppliers that its wide Windows reach and bundled security offerings could squeeze them in the market.
Enjoy the benefits of CW+ membership, learn more and join.
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05.01.2016 | 23 Nisan, 5776
Former Houthi leader to arrive in Israel to help Yemen-born Israelis visit their homeland
Lebanese journalist: 'Aleppo would have been safe like the Golan were it annexed by Israel'
Mamma Mia! PLO 'outraged' over Eurovision ban on Palestinian flag
VIDEO: Islamic Jihad shows off newest weapon in war against Israel
Nazi hunter: Livingstone's claims about Hitler 'absurd'
Rivlin: Any new pardon request for jailed former president Katsav will be reviewed
Renewed drilling finds NIS 1.2 billion of oil near Dead Sea
Gang releases kidnapped Israeli medical students in Turkey
Report: Germany rethinks its policy of automatic support for Israel
Herzog pens letter to Corbyn, urges Labor delegation to visit Yad Vashem
NYT: Israel denies waiting for Obama successor to strike defense aid deal
Gal-On endorses Berko to head key Knesset panel
Children's Theater Festival 2016 winners
Piano man
Palestine, ISIS flags banned from Eurovision song contest
Music maestro Zubin Mehta remains young at heart
Battle against demotion continues to heat up
J'lem wraps up first place and home court in postseason
Rajkovic suspended following Sakhnin brawl
Tensions run amok as Mac TA, Sakhnin brawl in rematch
Sanctifying the Mount
Time for an Israeli strategy for the next American administration
Terra Incognita: Time to liberate the world from international law
Letters to the Editor: May 1, 2016
An unlikely trio: Israel, Hamas and Egypt reportedly form alliance to fight ISIS in Sinai
Khamenei's bodyguard reportedly killed in Syria
The buzz in Gaza: Bee sting therapy
On Macedonia border, Syrian migrants hope for open door
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Terror victims' kin have no right to sue Iran in US courts, Zarif says
Fragile economy forces Iran's top leaders to form alliance
From petrol to pesco: ISIS turns to 'non-traditional' terror funding
Italy nabs four suspected in ISIS plot to attack Israeli embassy, Vatican
VIDEO: ISIS forces withdraw from strategic town under Assad's protection
Boston-area men charged in ISIS-inspired beheading plot against police
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TECH TALK: Women's Empowerment
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A musical journey back to the Holy Temple
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שִיר הַחֵירוּת
יוּמֵיְיק רִימֵיְיק
אִיתַי פִּנְקָס
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Palestinian Christians slam PA for refusal to recognize Easter
Orthodox Christians mark Palm Sunday at Jerusalem church
Israeli brewery resurrects beer recipe from time of Jesus
A different Passover Seder
Eurovision Contestants Plant Trees in Israel
KKL-JNF and The Italian State Forestry Corps Sign a Memorandum
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Italian Environment Minister Discovers Negev Agriculture
Kenyan President Plants an Olive Tree in Jerusalem
Italy-Israel Friendship Tree Planted in Italian Ambassador's Garden
Hugging a Tree? Beware of the Pine Processionary Caterpillar!
UN World Water Day 2016: Better Water, Better Jobs
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US Forestry Service Shares Remote Sensing Tech with Israel
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Both Receive Charity Navigator's Highest Rating
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More confusion than clarity
Prime minister to Channel 1: I'll be running again in next election
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Hanegbi heads to Myanmar for highest-level visit in 35 years
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Diplomacy & Politics
12/19/2012 00:46
Ramat Shlomo 311.
(photo credit:Ariel Jerozolimski/The Jerusalem Post))
Both the United States and the United Kingdom on Tuesday attacked Israel's plans to construct thousands of new Jewish apartments in east Jerusalem, calling the move a "provocation" and saying it endangered the fragile peace process."We are deeply disappointed that Israel insists on continuing this pattern of provocative action. These repeated announcements and plans of new construction run counter to the cause of peace," US State Department spokeswoman Victoria Nuland told reporters."Israel's leaders continually say that they support a path towards a two-state solution yet these actions only put that goal further at risk.
"So we again call on Israel, and the Palestinians, to cease any kinds of counterproductive, unilateral actions and take concrete steps to return to direct negotiations," Nuland said.In a separate statement, British Foreign Secretary William Hague called the Israeli decision "a serious provocation and an obstacle to peace.""If implemented, it would make a negotiated two-state solution, with Jerusalem as a shared capital, very difficult to achieve," he said. "We urge Israel to reverse this decision and take no further steps aimed at expanding or entrenching settlement activity."US and EU officials were in "close contact" regarding how to best and most effectively react to Israeli plans for thousands of new Jewish apartments in east Jerusalem, European diplomatic officials said on Tuesday.The comments came amid reports that the four EU countries on the UN Security Council – France, Britain, Portugal and Germany – were preparing a statement in the council condemning the settlement construction. The coordination with the US stems from a desire to avoid an American veto of any Security Council resolution on the matter.In February 2011, the US vetoed a Security Council resolution that would have condemned all settlements, as well as construction in east Jerusalem, as illegal. The US said that while it believed the settlements were illegitimate, the resolution would have hindered chances to resume peace talks.The European diplomatic officials said on Tuesday that part of the discussions between the EU and US officials had to do with trying to sort out what – if anything – was new in the spate of Israeli construction approvals, and what were "recycled decisions" that were announced now for electoral purposes.Israeli diplomatic officials said they did not know what language the Europeans were discussing, but did not think it would include a call for sanctions against Israel for continued settlement activity.On Tuesday, Prime Minister Binyamin Netanyahu stressed he would continue construction in Jerusalem and called on all Zionist parties to support building in the city. "Jerusalem is the eternal capital of Israel and the source of Zionism is in Zion," he said during a visit to the Acre Hesder Yeshiva. "I cannot understand how a Zionist party can object to building in Jerusalem."On Wednesday, the Jerusalem Local Planning Committee is expected to give final approval to stage A of Givat Hamatos, a new neighborhood in southeast Jerusalem that will house 2,610 new units.The meeting is to occur in the midst of four days of municipal and Interior Ministry meetings to discuss approvals for 6,500 apartments in east Jerusalem.On Monday, the Interior Ministry gave final approval to build 1,500 apartments in the Ramat Shlomo neighborhood.On Thursday, the ministry is expected to give final approval to Slopes of Gilo South, a project of some 1,000 apartments.Palestinians say such construction would harm their ability to develop a contiguous state on the pre-1967 lines with east Jerusalem as their capital. They say the building would end the chances for a two-state solution, a claim Israel has disputed.In a surprising move, however, on Monday evening, the Interior Ministry did not approve a major part of the new Givat Hamatos neighborhood.
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Sky-walking Clips owner Steve Ballmer throws down a rim-rattling dunk
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The Saigon Times Daily Leading hotels in HCMC have made their F&B programs ready to serve guests during the long holiday of Reunification Day (April 30) and International Labor Day (May 1). Renaissance Riverside Hotel Saigon , 8-15 Ton Duc ...Saigon Economic Times, 1 hour ago
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A Taste of Westchester
To register please call 914-606-6830 and press option 1
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. Fees include non-alcoholic beverages. New menu items are explored each semester. Menu substitutions may occur when necessary. Demonstrations will begin at the times designated. Sampling fees are payable in CASH only. Call restaurants or visit their linked web sites for directions. No refunds are given for these classes. A one-time per semester registration fee of $3.25 will be added to the final tuition calculation. CE-REST 2000 is the class number for all Taste of Westchester classes.
Via Vanti!
2 Kirby Plaza, Mt. Kisco Train Station
914-666-6400, www.viavanti.com
Sicily Tour: In a lovely space reminiscent of an old black and white movie, set in the old train station, this Italian hot spot's owner Carla Gambescia will teach us about Sicily as the epicenter of "peasant gourmet." Utilizing exceptional ingredients transfigured into sensory sensations we'll explore Sicilian cuisine with some tapas assortiti. We begin our tour with arancini: mini rice balls studded with peas and prosciutto and topped with trapanese (almond) pesto sauce. Next is capunata crostini: roasted aubergine (eggplant), tomatoes, olives, capers, and a "secret ingredient" in a vinegar based sauce. We will next taste panelle, a traditional chickpea fritter served with fresh ricotta cheese, wine poached figs and cracked black pepper. Our pasta course will be beautiful gemelli shaped pasta with roasted eggplants in a light plum tomato sauce, with a hint of cinnamon and Marsala wine, garnished with toasted almonds and parsley. To sweeten our evening, finish with unlimited tastes of New York's best gelato including all eighteen of their varieties; choose your favorite scoop for dessert. 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 Italy related to this topic.
1 Tues., Apr. 5, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13060
NEW! Bull & Barrel Brewery
988 Route 22, Brewster
845-278-BULL (2855), www.bullandbarrelbrewpub.com
No Bull! Owners Wendy and Rick have created a fun atmosphere that parties every night of the week. As Putnam County's only micro-brewery and restaurant this place has it all, including a mechanical bull. Take a ride after class if you dare! This hot spot entertains line dancing and kickin' up your heels but is most well-known for its small batch artisanal craft beers brewed on premise. We will begin with a tour of their brewery and sample some of the current selections. Our chef will instruct us on one of the many house favorites, blue cheese stuffed olives, beer battered and made with their American Wheat beer, served with a tangy and spicy lime wasabi dipping sauce. For an entrée they will be dishing out their #1 selling item: the pulled pork pretzel hero. Included will be a lesson on their smoking process, and how they create fried mac n' cheese balls. For dessert learn the secrets to the candied bacon bits that top the house-made malted vanilla ice cream drizzled with chocolate bourbon sauce. Wear your cowboy boots and hat and come have a great time!
1 Wed., Apr. 6, 6:00-8:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13061
698 Saw Mill River Road, Ardsley
914-693-5400, www.liniziony.com
Voted as one of the best new Italian restaurants in Westchester in 2015! Owners Scott and Heather Fratangelo are unstoppable. 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 locally sourced, so the menu changes quite often. As it is springtime our chef will be utilizing what is in season. We will begin the evening with a lesson on making a fava bean salad studded with Sprout Creek Madeline cheese filled arancini (stuffed rice balls coated with breadcrumbs, and fried) and seasonal ramps in a light lemon vinaigrette. Fresh pastas and risottos are a specialty of Chef Scott and are featured in the restaurant. He will show us how to make a spring vegetable risotto adorned with braised Orazio Farm rabbit. Heather will astound us with a lesson on her strawberry rhubarb crostata. This class will sell out fast as there is limited space!
1 Mon., Apr. 11, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13062
Piccola Trattoria
41 Cedar Street, Dobbs Ferry
914-674-8427, www.piccolany.com
Hands on Demo: Argentinian born Chef Sergio Pennacchio comes from an influential family food background with his paternal side hailing from Sicily and his maternal side from Spain. After many successful years as the owner of Pasta E Pesce in Yonkers, here he has revamped his family business in Dobbs Ferry with a warm and inviting atmosphere. We will start with a lesson on chilled spring vegetable soups in three vegan varieties. Then attendees will help our chef to prepare a whole branzino (Mediterranean fish) including lessons in proper cleaning and seasoning with fresh herbs, lemon, and wine. A lesson on Chef Sergio's fennel salad will accompany our fish. Learn how to make espresso crème brulee as a superb ending to a wonderful meal. This chef is most approachable and is sure to become a favorite!
1 Tues., Apr. 12, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13063
NEW! The Briarcliff Manor
Antipasti di Napoli Trattoria & Bar
25 Studio Hill Road, Briarcliff Manor
914-502-0080, www.thebriarcliffmanor.com
Spectacular Views: The mansion, overlooking the Hudson River, dates back to the early 1900's; it was featured in the movie trailer for Gone with the Wind. This spot spent the last 50 years as a French restaurant, until magnificently restored to its original splendor complete with modern flourishes. Proprietor Perry DiNapoli and his kitchen staff will demonstrate the makings of a warm crostini with sautéed broccoli rabe and cannellini beans. Then learn the technique for creating a beautiful presentation of shrimp over linguini pasta with spicy sauce, fra diavolo (Italian for "brother devil"). Our presentation for dessert will be bananas foster complete with a lesson on flambé. For the evening, a special wine chosen to complement our meal will be offered at a special cooking class rate. Come see this spectacular house on the hill.
1 Wed., Apr. 13, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13064
Thyme Restaurant
3605 Crompond Road, Yorktown Heights
914-788-8700, www.thymerestaurant.net
Interactive/Gluten Free: See Owner and Chef Tom Costello on any given night preparing your meal in this open kitchen. The restaurant's menu is predominantly gluten free. He will lead an interactive demonstration where we will help create a meal starting with a velvety cool spring pea soup topped with a house-made crème fraiche. We continue our hands on lesson by preparing red snapper piccata (capers in a beurre blanc sauce), served with potato croquettes and spring fava beans. We will imbibe in a specially selected wine pairing as we cook and dine. Help to prep a spring inspired dessert: deconstructed mini-strawberry rhubarb tarts made entirely gluten free. Always a fun evening, so grab a friend and join us in Chef Tom's kitchen!
1 Mon., Apr. 18, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13065
Irvington Train Station
7 North Astor Street, Irvington
914-274-8118, www.BRRZAAR.com
Gluten Free/Frozen treat: Owners Michelle and Brian Leddy have created a scrumptious frozen yogurt cafe in the Irvington train station, built back in 1889. In this beautifully renovated space, adorned with tropical colors for a bright and cheery feel, this husband and wife team have created a wonderful place for commuters and patrons of all ages to enjoy their froyo. A lecture on the concept to execution of the shop will start our class. Michelle found yogurt and coffee machines fitting her strict criteria; many of the supplies in the store are completely organic, non GMO and gluten-free. Being gluten-free herself, she takes this task very seriously, insisting "only GF products that taste great be offered." Vegan marshmallows, organic sprinkles, GF cookie crumbles, and organic chocolate sauce are some of the many toppings offered daily. Learn about some of her unusual toppings not typically found in other froyo spots, such as raw sprouted watermelon seeds. Discover the secret recipe for their house-made GF raw cookie dough (no eggs). Next a lesson on coffee frozen yogurt, using yogurt base and in-house made coffee flavor. We will combine both items for a special treat. A mini-lesson on the French press style of coffee brewed in a Trifecta coffee machine, submerging the grinds while agitating them in hot water, follows. Attendees will all get to enjoy a very special cup o' Joe!
1 Tues., Apr. 19, 6:00-8:00 pm, $15 (+ $15 sampling fee in CASH, payable to instructor). #13066
Clock Tower Grill
512 Clock Tower Drive, Brewster
845-582-0574, www.clocktowergrill.com
We're Huntin' Wabbit! Talented Chef Rich Parente utilizes local, organic, and natural ingredients in all his dishes and surprises his patrons with various specialties including elk and kangaroo. Watch for special events including wild game nights and outdoor music jams organized by his partner and wife, Cassie. The restaurant features regional craft beers in many of their recipes and they will select a local beer for us to try, showcasing our meal. Our chef will teach us the technique used to make one of their specialties, chicken fried rabbit over a savory herb waffle with a fried egg, kale slaw, and redeye gravy as a hearty appetizer. Then continue with a lesson on handmade pasta and a "how to" on grinding and assembling pork sausage. The chef will then combine the two for a tasty treat. Our dessert will be a special cobble utilizing seasonal rhubarb. Come see this creative chef in action. Rest assured you can always expect the unexpected at the Clock Tower Grill!
1 Wed., Apr. 20, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13067
NEW! Stone Manor 101
101 Saw Mill River Road, Hawthorne
914-703-4112, www.stonemanor101.com
Steak House: Proprietors Michael Casarella and Tommy Stratis have been in the restaurant business since they were young boys. This steakhouse is reasonably priced and a fantastic meal anytime; a large panel window allows you to peek into the kitchen and watch the chef prepare your meal. We'll be treated to a lesson on deshelling a lobster to make one of their favored appetizers, chilled lobster sliders. Next we will find out how to perfectly grill a NY strip (also known as shell) steak along with a traditional green peppercorn cognac sauce. Chef will have us help him make two of the restaurant's scrumptious sides: Parmesan truffle steak fries and string beans with onions and bacon. Our dessert demonstration will be warm, white chocolate bread pudding, with candied walnuts and caramelized bananas served with a dark rum sauce. Our class will include a description on flavor profiles and a wine pairing for an additional $5. Come out for dinner with a fun and informative chef!
1 Thurs., Apr. 21, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $5). #13068
Chutney Masala Indian Bistro
4 West Main Street, Irvington
914-591-5500, www.chutneymasala.com
Weekend Lunch/Kitchen Lesson: Chef Navjot shares his vast food knowledge with us from his native home in Jalandhar Punjab where he studied 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. You'll hand craft your own vegetable samosa, a pastry filled with delicious spiced vegetables. Our chef will start the lesson with classic kachumber (cucumber) salad. Learn to create a succulent Tandoori salmon tikka and chicken biryani. A vegetable jhalfarezi and yellow lentils demonstration will keep the vegetarians happy too. Try a fresh strawberry lassi, then experience a quick lesson in the kitchen on the specialties of nan bread baked fresh in the tandoor. Always fun surprises from a knowledgeable instructor and a very popular class!
1 Sat., Apr. 23, 12:30-2:30 pm, $15 (+ $25 in CASH sampling fee, payable to instructor). #13069
2 Dingle Ridge Road, North Salem (Main Building)
914-669-0121, www.121restaurant.com
In the Kitchen/Interactive: Enjoy the lovely scenery on your drive to 121 Restaurant, where Executive Chef Beck Bolender and Chef David Fierstein will have volunteers help prep while they demonstrate several techniques with an emphasis on regional, organic, and natural products.. The wood burning oven is visible through a spectacular glass wall, allowing views of the prep kitchen; it serves as a magical technique for many of their dishes including pizza drawing on both Roman and Neapolitan styles. Learn how to make a light spring apple salad with baby arugula, dried cherries, candied walnuts, and blue cheese adorned with a Champagne vinaigrette. Up next we celebrate the season with a sweet pea farrotto utilizing sundried tomatoes, creamy goat cheese, and pistachio crumbs. Help prepare a pan roasted salmon filet accompanied by roasted pearl onions, purple potatoes, and grilled asparagus. Learn the technique used to make a smoky Hollandaise sauce without "breaking." Manager and wine expert Rob McKelvey will pair a beautiful offering to accompany our meal. A demo on their special house-made lavender ice cream, fresh berries, and lemon zest will cleanse our palates.
1 Mon., Apr. 25, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13070
NEW! Madison Kitchen
7 Madison Avenue, Larchmont
914-732-3024, www.mklarchmont.com
Chopped Winner: Chef and Owner Nick DiBona appeared on Food Network's Chopped where the baskets were packed with ingredients you might find on a sophisticated brunch menu, including champagne and caviar. In the end he turned classic brunch items into dessert in the final demanding challenge, winning the competition. This young chef and owner features seasonally driven, locally sourced New American cuisine in his restaurant. His latest venture has him producing and selling exciting flavors of Bona Bona ice cream (try the rainbow cookie flavor). The talented chef will teach us to make a garlic risotto featuring the treats of springtime: ramps (wild leeks), Chanterelle mushrooms, sweet peas, and zucchini. Our entrée demonstration will teach us to smoke a lamb T-bone over a fava bean puree, with rosemary fingerling potatoes adorned by his special guava mint syrup. He will teach us to make a lovely Meyer lemon basil tart with a burnt meringue, featuring a side of blueberry Bona Bona ice cream. A very entertaining and talented chef!
1 Tues., Apr. 26, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13071
Amberlands Plaza, 1 Baltic Place, Croton-on-Hudson
914-271-2600, www.finowestchester.com
Pasta Making: For Chef Paul Vuli, a three-year retirement could not hold back his passion; he specializes in Northern Italian cuisine. While the chef 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 for these traditional dishes. We will begin with baked clams casino style: garlic breadcrumbs, lemon, and bacon. Our chef shows us his prep kitchen where the fresh pasta is made using his faithful Italian-born pasta machine. Tonight we will see how the homemade thin noodles are used in the dish disperata tagliarini (a light plum tomato sauce with sage and shallots, topped with crabmeat. We will watch him create a stunning dish of filet of red snapper piccata, with capers in a white wine and lemon sauce. We will conclude our lesson with the classic: a Napoleon filled with a light custard of English vanilla pastry cream.
1 Thurs., Apr. 28, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13072
NEW! Coals Pizza
131 Parkway Road, Bronxville
914-337-1901, www.coalspizza.com
Weekend Lunch: This pizza parlor surprised them all by winning "best burger" at the 2015 Burger and Beer Blast held at the Kensico Dam with their now-famous hamburger adorned with tequila cured bacon, cheddar cheese, and a spicy cilantro sauce. Owner Billy Etzel will enlighten our class with a demonstration on turning curds into fresh mozzarella and letting us enjoy it while still warm. We love Billy because he will send each of us home with a ball of mozzarella to share (or not) with family and friends. Take notes on how he creates his grilled specialty pizzas with fun names like the Dean Martin and the garlic pizza named Heaven Scent. Sample a few of his favorites and then enjoy Coals' "Fluffernutter pie" made with luscious Nutella and mascarpone cheese for a "to die for" dessert.
1 Sat., Apr. 30, 12:00-2:00 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13104
Cedar Street Grill
23 Cedar Street, Dobbs Ferry
914-674-0706, www.cedarstreetgrillny.com
Located in the quiet downtown this restaurant offers American themed fare and artisanal beers; their fresh comfort food has many interesting twists. Family owned and operated, Chef Matt Kay and brother/Manager Joe treat everyone like family. On most evenings you can also find mom Cathy Kay (DF Deputy Mayor) greeting guests at the door. Chef Matt's passion for creating specialty dishes began as he watched his grandmother (a former restaurateur herself) cook Italian delicacies. Chef Matt will demonstrate his talents with sweet corn and bacon fritters adorned with a pepper-berry aioli. Next a lesson on rolling and stuffing a pork loin with wild rice, currants, and almonds, served with a seasonal fruit chutney. For dessert, cookies and crème parfait: graham crackers, whipped cream, and the secret to his light and airy chocolate mousse.
1 Tues., May 3, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13105
The Beehive
30 Old Route 22, Armonk
914-765-0688, www.beehive-restaurant.com
Mariachi Band/Cinco de Mayo: This family-run restaurant's simple philosophy is that everyone who walks through the door is treated like family, from a family that wrote the book on hospitality. The menu is diverse and specializes in many international dishes. Executive Chef Peter Modroukas is the patriarch of the family and has been the kitchen leader for many years along with his talented son Chef Dean. Chef Eric Lopez, along with the fabulous Modroukas chefs, will be our instructors for the evening, celebrating Cinco de Mayo. Our class will be treated to the sounds of a Mariachi band while we are instructed on how to prepare a traditional Puebla dinner utilizing market and farm fresh ingredients. Chef will teach us his magic with tableside guacamole. Learn the recipe for margaritas offered in many fruit flavors as a class special for $4 each. All baked goods are made on site and our lesson will include a traditional dessert to complement and conclude our Mexican celebration. This is a class not to miss in a restaurant sure to please!
1 Wed., May 4, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13106
Café of Love
38 East Main Street, Mt. Kisco
914-242-1002, www.cafeofloveny.com and www.ambafarm.com
Farmer Visit: Get the "dirt" on Café of Love's spring menu with recipes using local harvests at their peak of perfection! Enjoy an evening utilizing Amba Farms' harvest. Proprietor and Executive Chef Leslie Lampert believes in a farm-to-table philosophy, which lets us enjoy what is being harvested that week and incorporate it into our evening's interactive menu. We will discuss and enjoy learning restaurant techniques from Leslie as she shows us step-by-step and taste-by-taste. She will educate us on these "just picked" ingredients by incorporating them 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 our spring feast. As an added treat one of the local farmers will join us to talk about what is currently happening on their farm. Always a great educational experience from a veteran business woman.
1 Mon., May 9, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13107
DeCicco & Sons
17 Maple Avenue, Armonk (Demonstration Kitchen-2nd floor)
914-499-1100, www.deciccoandsons.com
Beer Education/Demo Kitchen: As a family owned and operated specialty grocery store chain, each location offers something special. Here you will find an upstairs bar and restaurant serving local beers and wine, as well as a Bocce court and a fabulous demonstration kitchen. Chef Angelo Ruiz will teach the techniques used to make a special appetizer of seafood ceviche served with endive leaves and jicama chips. The lesson will continue with a lesson on making a classic paella with pork, clams, mussels, and vegetables over saffron rice. With each course there will be an education on beer pairing presented by Brendon O'Brien, their in-house craft beer and bar manager. Enjoy coffee with a sweet selected by their in-house bakery to end our lesson.
1 Tues., May 10, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13108
NEW! Penny Lick Ice Cream
580 Warburton Avenue, Hastings-on-Hudson
914-525-1580, www.pennylickicecream.com
This adorable scoop shop and factory opened less than a year ago in this quaint river town. Do you remember what ice cream used to taste like? Creamy, smooth, fresh, without neon colors, having only a few ingredients and no unpronounceable words on the ingredients list. Owner Ellen Sledge knows, and she is trying to bring the slow food movement to ice cream. Fresh, local ingredients used in small, artisan batches create distinct flavors and a unique experience. Ellen loves being called "the ice cream lady" by the neighborhood children, creating and selling old-fashioned, custard-based ice cream. The name originated from a style of ice cream vending in the late 19th century: for a penny, customers would buy a small scoop, a "lick", of ice cream in a petite glass with a shallow depression. Join us in the petite ice cream factory for an evening of ice cream basics, tricks to making great ice creams and sorbets at home, and a tutorial on her classic hot fudge. Learn the basics of pasteurization, the ice cream machines, and how to make a classic crème anglaise and sorbet. Finish the night with a sundae in a seasonal flavor!
1 Wed., May 11, 6:30-8:30 pm, $15 (+ $15 sampling fee in CASH, payable to instructor). #13109
NEW! Goldfish Oyster Bar & Restaurant
6 Rockledge Avenue, Ossining
914-762-0051, www.goldfishdining.com
Under the Sea! This hidden restaurant, on an historical site in Ossining, has a surprise waiting inside. Located in a quant residential area, this establishment is set in an old speakeasy. If the walls could only talk! The restaurant is known for serving different three course prix fixe dinners each night of the week. We will watch our chef work in his open kitchen surrounded by a large saltwater fish tank. Owners Tommy Stratis and Michael Casarella will demonstrate the technique used to make fresh ceviche: shrimp, scallop, calamari, red onion, and citrus combine to "cook" the delicate bounty from the sea. Next a lesson on saffron bouillabaisse: clams, mussels, calamari, shrimp, and chorizo (Spanish sausage) over pasta. The dessert demo takes us to a classic combination with a twist: a chocolate raspberry cannoli. Our class will include a description on flavor profiles and a wine pairing for an additional $5. Come take a dip in the sea!
1 Thurs., May 12, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor; optional wine pairing additional $5). #13110
Tarry Tavern
27 Main Street, Tarrytown
914-631-7227, www.tarrytavern.com
Fresh Pasta Demo: Owner and Chef Henry Cabral has come up with a unique formula: his casual American gastro-pub offers creative, locally sourced dishes and seasonal menus inspired by what farmers and fishermen are growing, raising, and catching. Down the street from the Tarrytown Music Hall, many visit before or after a show for a splendid meal. The chef will show us how to make a beautiful meal starting with a velvety Jerusalem artichoke soup adorned with bacon crumbs. He will demonstrate his hand cut fettuccine and duck confit, continuing with a lesson on a roasted Berkshire pork chop over fregola (Sardinian toasted pasta) with braised red cabbage and an apple-pear mostrada (Italian condiment with fruit and mustard). For dessert, a seasonal favorite, strawberry rhubarb tart. Join us for an informative demonstration with a classically trained restaurateur!
1 Mon., May 16, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #13111
Peter Pratt's Inn
673 Croton Heights Road, Yorktown Heights
914-962-4090, www.prattsinn.com
This colonial homestead, built in 1780, has been a local inn dating back to 1926. A special place to dine, it has been producing fabulous creations from master chef and owner Jonathan Pratt, who took over for his father, Peter, in the kitchen. This chef is known to go out locally into the woods and forage for morels and ramps at this time of year and loves when folks join him. He is a wonderful speaker and will delight us with stories of the Inn's history and culinary past. Jon always treats us to a wine pairing specially selected for the evening. We will toast our chef while we learn how to perfectly sear Day Boat scallops drizzled in a lobster beurre blanc, served with wild morels, Brussel sprout leaves, and toasted hazelnuts. Next up, the instructions on making a spring lamb tagine with couscous. Utilizing his skills in gathering his own ramps he will show us how to turn them into flavorful hushpuppies with a chipotle crème. We will end with a cool dish of heaven in a surprise flavor from our chef as he discusses how he makes the ice cream served in the restaurant. This teacher is an old favorite and always a popular class so grab a friend and reserve your spot early!
1 Wed., May 18, 6:00-8:00 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #13112
NEW! Ben's of Scarsdale, Kosher Foods and Catering
718 Central Park Avenue, Scarsdale
914-468-BENS (2367), www.BensDeli.net
Kosher Deli: Enter any Ben's and be greeted by a delicious aroma of delicatessen. Pause by their takeout counter brimming with freshly-prepared foods to go. Owner Ronald Dragoon is very involved in customer service and says that to some, delicatessen is something you put between two slices of bread but to him, it's a calling. He is truly committed to preserving the traditional cuisine of his Eastern European heritage, amidst all that's required to operate a modern yet kosher restaurant. We are in for a treat as Chef Scott Rabedeau will teach us about some traditional kosher deli favorites starting with their now famous Ronnie's old fashioned chicken soup with matzo ball. We will learn the secrets to their sweet and sour stuffed cabbage. Ben's corned beef and pastrami are the best around incorporating a two week process. We will hear Chef Scott explain the process and try a mini slider version. Learn the secret to the amazing coleslaw served here, along with crunchy garlicky pickles. Desserts are made out of house to adhere to dietary restrictions; we'll try some assorted "ruggies" (rugelach) Jewish pastries of Ashkenazic origin. Join us for an interesting evening of tradition and fun!
1 Thurs., May 19, 5:30-7:30 pm, $15 (+ $20 sampling fee in CASH, payable to instructor). #13113
Zwilling J.A. Henckels Cooking Studio
270 Marble Avenue, Pleasantville
914-749-3406, www.zwilling.com/en-us
Hands-on/Knife Lesson: This company now has a new facility with a magnificent test kitchen. They're mostly known for their beautiful knives from Germany; we'll be able to shop with a special 20% class day discount on Zwilling, Staub, Demeyere, and Miyabi products. Bernard Janssen, Resident Chef and Culinary Program Manager, will enlighten us on the different products and we'll help him prepare beet carpaccio adorned with goat cheese and hazelnuts. He will have us make rack of lamb, and gremolata of olives, parsley, and citrus with a seasonal vegetable bulgur while utilizing all the latest kitchen gadgets. A lesson on lemon pie with meringue sugared pistachios and a strawberry coulis will be our sweet instruction. Sign up quickly as there is limited space. This one is going to be FUN!
1 Mon., July 11, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5600
Hudson Social
11 Station Plaza, Dobbs Ferry
914-693-3875, www.hudsonsocial.com
Outdoors/Water Views: Located in the restored landmark Dobbs Ferry train station just a stone's throw from the Hudson and the new waterfront park. Chef Joe Bologna will show us how to make a special treat. Learn how to roast marinated, free range chicken and artisan sausage utilizing La Caja China (translated "the Chinese box"), used by Chinese immigrant workers in Cuba as they toiled in the sugar cane fields. Chef will demonstrate two sides: a buttery mashed potato and "elotes" – Mexican street corn on the cob. Known for their special cocktails, they will have a few choices to imbibe if you choose. They also fill growlers of craft beers to take home. We cap off our taste of summer with ice cream to cool down on a hot summer's night. Weather permitting, we will be dining outdoors. This class is accessible by train. See you down by the river!
1 Tues., July 19, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5601
Clock Tower Grill
512 Clock Tower Drive, Brewster
845-582-0574, www.clocktowergrill.com
Wear your bib! Talented Chef Rich Parente utilizes local, organic, and natural ingredients in all his dishes and surprises his patrons with various specialties including elk and kangaroo. The restaurant features 13 regional craft beers on tap used in many of their recipes; they'll select a local beer for us to try. Our chef will teach us the technique used to make an old fashioned shrimp boil and lobster bake including clams, mussels, and corn on the cob. Then continue with a lesson on roasted potato salad. Our dessert will be a special treat utilizing seasonal fruits. They offer music on Fridays in the summer in the courtyard. Rest assured you can always expect the unexpected at the Clock Tower Grill! Class is outdoors and rain date is the following day.
1 Wed., July 20 or rain date Thurs., July 21, 6:00-8:00 pm, $15 (+ $35 sampling fee in CASH, payable to instructor). #5602
NEW! How Sweet It Is
979 McLean Avenue, Yonkers
914-327-4555, www.howsweet979.com
Hands-On Sweet Treats: Sweets shouldn't only look good, they must taste amazing and make you melt the moment you put them into your mouth. Try a treat you had as a child and get all fuzzy inside. Owner Aurea Roman has always loved sweets; at the age of 7 she used her Suzy Bake Oven to start her own bakery. The shop's baker has had her red velvet and the Elvis cupcakes featured in Oprah's magazine; they'll be available for purchase. The theme for our summer cake and candy class will be sugar flowers, salt water taffy, rock candy, and marshmallow cones. The owner will show us how to make and decorate non-bake cake pops that we can sample with coffee or tea. Chef Aurea will teach us how to make the shop's fluffy frosting to decorate your own little vanilla cake filled with chocolate mousse. Learn the techniques to create decorations for our cakes utilizing sugars, fondant cutouts, and molded chocolate pieces. Bring out the kid in you!
1 Mon., July 25, 6:00-8:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5716
Peter Pratt's Inn
673 Croton Heights Road, Yorktown Heights
914-962-4090, www.prattsinn.com
Picnic on the Patio! This colonial homestead, built in 1780, has a historical presence, having served as General Washington's command post. Jon Pratt, executive chef and restaurateur, welcomes you to his restaurant's lovely patio to enjoy his take on a summer picnic. Watch as he prepares our meal while instructing us to make house cured bacon tacos. Then learn his secret to the best fried chicken and waffles. He continues with a lesson on some of his favorite sides utilizing ingredients from local farms, including corn and tomatoes from The Meadows Farm right next door. Scallion hush puppies made with Wild Hive cornmeal and ultra-ripe tomato salad will be the headliners for our picnic. Jon treats us to craft beers paired especially for the evening's cuisine. Our dessert will be a refreshing sour cherry sorbet made in his special machine; a great ending as a summer treat. Jon welcomes you to purchase honey from his bees located on the property. This most entertaining chef is a favorite, so sign up quickly to reserve your spot!
1 Thurs., July 28, 6:00-8:00 pm, $15 (+ $30 sampling fee in CASH, payable to instructor). #5718
NEW! The Cookery Restaurant
39 Chestnut Street, Dobbs Ferry
914-305-2336, www.thecookeryrestaurant.com
Truly a neighborhood restaurant dedicated to capturing the warmth of Italian comfort food, Chef David DiBari has received many accolades during his young career. He continues with "Dough Nation" a traveling wood burning oven, making pizza at local farmer's markets and events. Each pie delicious and crisp which sparked his next venture, The Parlor, creating another local favorite. He loves to cook for people who care deeply about what they eat. Along with a passion for food, his family is the source of his food inspiration. The table in the front window is said to be from his grandmother's kitchen. The neo-nostalgic Italian menu proves evident of his style of cooking which is to progressively approach simplicity. Chef de Cuisine, Mike Bianco will give a demonstration on how to make The Cookery's house-made mozzarella using fresh curd and served with vincono, thyme and a grilled Tuscan bread. All pastas are made in house and we will be privy to a tutorial on cauliflower ravioli, adorned with garlic, lemon, brown butter. We finish our demonstration with a summertime treat of blueberry boudino (Italian pudding) adorned with a fan favorite – white icing and Jane's vanilla ice cream. If you have not tried this most creative chef's kitchen, schedule a visit soon!
1 Mon., Aug. 1, 5:30-7:30 pm, $15 (+ $25 sampling fee, payable to instructor). #5719
NEW! Big Bang Coffee Roasters
1008 Main St., Peekskill
914-433-7278, www.bigbangcoffeeroasters.com
Weekend JOE! Peekskill's newest independent coffee shop is the only local roaster owned shop – boasting exclusively organic, fair trade coffees and espresso. Each coffee is roasted at their own small batch "roaster" located at "The Hat Factory" less than five minutes away from the cafe. Each bean is roasted to a carefully selected temperature to reveal its ideal flavor profile. This coffee bean producer is committed to being socially responsible and the plants, workers and Earth has been treated kindly every step of the way. They purchase raw beans from a family-owned supplier, who is devoted to sourcing from environmentally conscious organic plantations with comprehensive fair trade policies. Join Proprietor Elina Dart as she exposes us to three different regions of coffee beans, how they are served and prepared by utilizing three different methods of brewing. This lecture will describe growing regions around the world, processing methods, and roast levels, as well an overview of the basics of brewing. We will learn the skills necessary to properly extract coffee at home for consistency and the best flavor. Snacks will be served to enjoy with our delicious samples of coffee. Fly solo or bring a buddy to experience the secrets to making a fine brew!
1 Sun., Aug. 7, 10:30am-12:30pm, $15 (+ $15 sampling fee in CASH, payable to instructor). #5720
DeCicco & Sons
17 Maple Avenue, Armonk (Demonstration Kitchen-2nd floor)
914-499-1100, www.deciccoandsons.com
Beer Education/Demo Kitchen: As a family owned and operated specialty grocery store chain, each location offers something special. Here you'll find an upstairs bar and restaurant serving local beers and wine, as well as a Bocce court and a fabulous demonstration kitchen. One of our fabulous chefs will teach the techniques used to make some of their catering specialties. First a lesson on combining two summertime treats – tomatoes and watermelon with a buttermilk broth to create a flavorful chilled summer soup. Next the recipe and technique to make crispy cornmeal fried catfish with roasted red peppers, oyster mushrooms and an asparagus pesto. Our lesson will continue with white asparagus topped with a quail egg, bacon hollandaise and soft herbs. As a special treat, there will be an education on pairing beer with our meal presented by Brendon O'Brien, their in-house craft beer and bar manager. Finally, their spectacular bakery will provide a special dessert as a sweet treat to conclude our lesson. Arrive early or stay late to shop the beautifully stocked aisles!
1 Tues., August 9, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #57221
Sam's of Gedney Way
50 Gedney Way, White Plains, NY 10605
914-949-0978, www.samsofgedneyway.com
BBQ Menu: When Prohibition was repealed in 1933, Sam Eisenstein received the first of three liquor licenses granted in Westchester County. Sam was "a wonderful guy, hardworking, gracious, friendly," and he represented the epitome of restaurateurs. As a tribute to those qualities, his patrons elected him Mayor of Gedney Way. Today, owners Peter and Karen Herrero have kept the tradition alive with exceptional quality and service in a comfortable atmosphere and have expanded the business with an extensive catering operation. The Great American BBQ Company has been catering events in the tri state area for over 20 years. Now it has opened a seasonal BBQ Shack on the Deck of the 85 year old restaurant. Culinary Director Joseph Sasso will get you excited to learn the secrets to make a great BBQ translating to your home summer grilling. You will learn how to roast a whole suckling pig from start to finish with an informative demonstration using La Caja China – translated "the Chinese box". This method dates back to the 1850's when Chinese immigrant workers in Cuba toted this roasting box around to cook their meal as they toiled in the sugar cane fields. He will show us how to prepare traditional sides and new healthier options utilizing brines, rubs, sauces, and salads. You will dine on young swine and Peter will treat us to some summer beverages including sangria, local craft beers and more. This class will enable you to take these ideas and apply them to your summer parties. So throw away your blue bag of charcoal and get ready to learn and enjoy a "Great American BBQ"! Grab a few friends and make a night of it while learning tricks of the trade from a master!
1 Wed., Aug. 10, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5722
NEW! 273 Kitchen
273 Halstead Avenue, Harrison
914-732-3333, www.273kitchen.com
Mediterranean Inspired/Weekend Lunch: This lovely restaurant and wine bar offers exquisite plates. Owner and Chef Constantine Kalandranis is a master at combining the freshest farm finds. Along with General Manager Christopher Creedon, Sommelier Richard Mitchell, and Executive Chef Hichem Habbas, he makes both the food and service shine. Our chef will teach us to make tsatziki and mezze served with olives, cheese, almonds, and house made pita. Next learn to peel and stuff a beautiful, only in summertime, delicious vine ripened tomato with quinoa, feta, and fresh herbs, served with local arugula and red onion, and adorned with the chef's specialty: grilled pork kebabs. Our dessert demo: how to make an easy yogurt gelato with honey macerated cherries, embellished with mint and cinnamon walnuts. Our chef treats us to a lesson on a summertime special drink.
1 Sat., Aug. 13, 12:00 noon-2:00 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5723
Cedar Street Grill
23 Cedar Street, Dobbs Ferry
914-674-0706, www.cedarstreetgrillny.com
N'awlins Cookin'! Located in the quiet downtown, this restaurant offers American themed fare and artisanal beers; their fresh comfort food has many interesting twists. Owner and Chef Matt Kay's passion for creating specialty dishes began as he watched his grandmother (a former restaurateur herself) cook Italian delicacies. Chef Matt will demonstrate his talents with his New Orleans inspired fare. He'll teach us to make mac and cheese fritters with a creole dipping sauce. Next a lesson on chicken and andouille sausage etouffee served with Carolina rice. A briny treat from the chef may be in the cards along with a mini education on something from the sea. Our cocktail education is on CSG's famous summer beverage Ready Aim Fire made with serrano chilies and lime. For dessert, seasonal berries and house-made whipped cream. Come join us for a fun night!
1 Tues., Aug. 16, 5:30-7:30 pm, $15 (+ $25 sampling fee in CASH, payable to instructor). #5724


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Analytics Blogarama - October 6, 2011
The Emerging Role of the Analyst
This is the first Analytics Blogarama on SmartData Collective!
Analytics bloggers Michael Ensley and Meta S. Brown initiated the idea and helped with the recruitment. Thanks to everyone who sent links to their articles from around the Web.
There will be more Blogaramas in the future, based on other themes for thinking and writing.
For and inquiries, contact [email protected].
Posts from Beyond the SmartData Collective:
The Emerging Role of the Analyst by Michael Ensley
The ABC's of Analytics by Richard Boire
Quicksand, Data Overload and Corporate Concrete by Christopher Pam
The Emerging Role of the Analyst by David Leese
The Emerging Role of the Analyst by R.K. Carboni
A Message to Data Analysts, Our Future Overlords by Scott Fenstermaker
Rock * Analyst * Hard Place by Erin Polka
Changing Environment is Changing Analytics by Lane Cochrane
Building a Better Analyst by Mark Bradbourne
Sharpen Your Pencils Kids, Data-Driven Careers Are In Demand by Lindsey Mark
6 Conditions for the Rise of Business Analysts by Ted Cuzzillo
The Emerging Role of the (Fundraising) Analyst by Kevin MacDonnell
The Data Miner's somewhat surprising role as Honest Broker and Change Agent by Keith McCormick
From Survey Questions to Business Applications by Dawn Marie Evans & Steven J. Fink
Data Analysts, Data Scientists and the Rest of Us by Timo Elliott
Analysts: Stop Being Evil! by Myron Weber
A New Breed of Analysts... by Michael Ensley
Every User an Analyst - Bah, Humbug! by Barry Devlin
The Ever-changing Analyst Role by Paul Barsch
Latest News
"The final aim of MCC is to allow implementation of rich smartphone web apps on an excess of cell phone devices, with a gorgeous user experience."
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text:
Fingerstyle Jazz
Edited by Corey Christiansen. Guitar Method or Supplement; Method/Instruction. Jazz. Guitar solo book. With standard notation and guitar tablature. 56 pages. Published by Alfred Music (AP.WMB002).
Item Number: AP.WMB002
ISBN 0786666463. 8.75x11.75 inches.
18 great intermediate level solo jazz guitar arrangements. Including: A Felicidade, All the Things You Are, Alone Together, Autumn in New York, Beautiful Love, Black Orpheus (A Day in the Life of a Fool), Have You Met Miss Jones, How High The Moon, I Could Write a Book, I Love You, I've Got You Under My Skin, Just Friends, Making Whoopie, My Funny Valentine, Secret Love, Shadow of Your Smile, Summertime, Way You Look Tonight.This book is packed with great fingerstyle arrangements of jazz standards. Each tune is presented in standard notation and tab for easy reading. These playable solos work great for fingerstyle players wanting to broaden their repertoire with familiar tunes. Perfect for gigs or fun.This title is identical to item #MB.WMB002.
- A Felicidade
- All The Things You Are
- Alone Together
- Beautiful Love
- Black Orpheus (A Day in the Life of a Fool)
- Have You Met Miss Jones
- How High The Moon
- I Could Write A Book
- I Love You
- I've got you Under My Skin
- Just Friends
- Making Whoopie
- My Funny Valentine
- Secret Love
- The Shadow Of Your Smile
- Summertime
- The Way You Look Tonight.
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Homeschooling through the high school years is certainly a journey not to be missed. We have a couple of homeschooling high school families on the crew and we invite you to follow them to find out more about homeschooling through the high school years. Chareen @ Every Bed of … [Read more...]
Crafts / Tutorials For Everyone {Round Up}
Pinterest and the web are choc full of hands on tutorials and lovely looking projects and if you're anything like me you have a wish list as long as your arm and you're paralised with fear because you don't want to attempt a project that will end up 'another' pineterest fail … [Read more...]
A Day in Our Homeschool
This week the crew would like to encourage you to enjoy each and every day with your families. Homeschooling is not a one size fits all type of activity and often times when we try to take on the shape of other home school methods we often feel overwhelmed and the joy of the … [Read more...]
How Do I Homeschool When …
Homeschooling is an amazing journey. Each day is an adventure. Some of those days are good and some are not so easy. Each year the seasons change and so do the challenges we face as home educating families. For some of us we face many hurdles and the thought of homeschooling … [Read more...]
App Schooling – iOS and Android apps
Homeschooling in today's techno age can be both a blessing and a frustration. Apps for iOS and Android platforms appear daily and it can be incredibly difficult to find ones that are worth using. Many of us just do not have the time to find great Apps to help our children learn … [Read more...]
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