Cooking with pork and seasonal ingredients will be covered in “ABC’S in the Kitchen,” a program offered at Stone Barns Center for Food and Agriculture. Adam Kaye, chef and vice president of culinary affairs at Blue Hill at Stone Barns, will lead the two-hour tutorial-and-tasting on March 6 beginning at 9:30 a.m.

To attend, a Stone Barns membership level of Forager ($500 annual fee per family) or higher is required. Memberships are tax deductible and provide benefits such as special purchasing privileges at the farm market and free parking. A $75 registration fee per person applies to attend the March 6 class. Call 366-6200, ext. 140 for membership information or to reserve space.

A truly hands-on experience awaits attendees who enroll in “Farm-to-Table: Pigs,” a two-hour class which is open to all comers at Blue Hill at Stone Barns in Pocantico Hills on March 28 at 11 a.m. and again at 2 p.m. Participants will harvest greens and vegetables in the greenhouse or field, collect eggs from laying hens, and visit the pigs in the woods. They’ll cook in the Resource Center using pork and seasonal foods and return home with tested new recipes. The cost is $20 for adults and $15 for children from 2 to 14. Call 366-6200, ext. 151.

Cooking classes will be held at The Cookery, Rainwater Grill, Maud’s Tavern and Chutney Masala in March as part of a “Meet the Chefs” educational program. The lessons were arranged by Inter-Village Continuing Education, a non-profit organization operating under the auspices of the Ardsley, Irvington, Dobbs Ferry and Hastings school districts.

When The Cookery opened a year ago in Dobbs Ferry, chef/co-owner David DiBari said the restaurant would prepare its dishes using a minimum of ingredients to form one harmonious dish. Attendees can learn how the chef brings “simplicity” to cooking braised veal shank “Stinco” with roasted broccoli rabe and goose fat potatoes on March 20 at 12:30 p.m. The fee is $32.

Eddis Martinez, the chef at Rainwater Grill in Hastings on Hudson, will demonstrate cooking portabello mushroom with red peppers, melted Gorgonzola cheese, and garlic white wine sauce on March 23. The class begins at 7 p.m. and as an added treat, attendees will also enjoy grilled hanger steak. A $29 fee will be charged. On March 24, schooling moves to Maud’s Tavern in Hastings on Hudson where chef/owner Maud Tucker will prepare a three-course, gluten-free pasta meal with a Portuguese shrimp appetizer at 2 p.m.; a $32 fee applies.

The following day, chef/owner Navjot Arora at Chutney Masala in Irvington takes the podium at 12:30 pm. to demonstrate preparation of several Indian specialties including Veggie Samosa, Chicken Biryani and Saag Paneer and Naan bread; the cost is $33. To obtain additional class information, go to www.intervillage.org or call 693-6300, ext. 2224.

Chefs Brandon Collins and Vincent Mocarski of the Valley restaurant at The Garrison will cover some of their favorite recipes in a two-hour lesson on March 20 organized by Vintage Hudson Valley. Both chefs are graduates of the Culinary Institute of America. The cost to attend the class which begins at 10:30 a.m. and the four-course, wine-paired “graduation” meal which follows is $160. Cooking classes are also planned by Vintage Hudson Valley for The Garrison and other member inns in July. To register, call 564-3422.

Guidance and tips in the preparation of Rainbow Trout Grenobloise is planned by La Panetiere in Rye from March 31 through April 2 (choose any one of the three days) at 11:30 am. A three-course luncheon with the Rainbow trout as the entrée costs $30 plus tax and gratuity. Call 967-8140.

A Moroccan chickpea soup containing toasted spices and fresh spinach will be prepared by chef Emily Feliciano on March 10 from 4 to 6 p.m. as part of Westchester Community College’s “A Taste of Westchester” series. Also included in her presentation at the Black Cat Café in Irvington will be the preparation of chipotle chicken and vegetable wrap and goat cheese salad with toasted walnuts. Beverages will receive attention too, especially cappuccino, other espresso based drinks, coffees roasted locally by Coffee Labs Roasters of Tarrytown, milkshakes and specialty iced teas. The cost is $15 payable to WCC (course no.WJ-D816) and $15 payable to the Café. To register, call 606-6830.

James Dangler, executive chef at the Ritz-Carlton in White Plains will offer samples of some of his specialties on March 27 on Bloomingdale’s lower level from 1 to 3 p.m. On Tuesdays, the Ritz-Carlton conducts a “Martini of the Week” cocktail mixing competition in its Lobby Lounge. Contest winners can drink their creations free of charge as long as the cocktails stay on the menu. Call 946-5500.

Chef Rossano Giannini at Lanterna Tuscan Bistro in Nyack will describe a few of his favorite Tuscan recipes and explain how to pair each course of a meal with a compatible wine on March 23 at 6:30 p.m. The four-course meal to be served will cost $75 per person including tax and tip. Call (845) 353-2941.

Maud Tucker of Maud’s Tavern in Hastings on Hudson will be busy on March 24 at her restaurant with both her daytime pasta class (see above) and a dinnertime Westchester Community College cooking demonstration for grilled marinated portabello mushroom with warm goat cheese and roasted red pepper over greens with a honey Dijon vinaigrette The cost is $15 payable to WCC (course no.WJ-D426) and $20 payable to the restaurant. To register, call 606-6830.