EAST END CHEFS AT OLD WHALERS'

This month's class will feature Chef Todd 
Jacobs from Fresh Hamptons in Bridgehampton. Todd was formerly executive chef 
at the American Hotel in Sag Harbor. Chef Todd will start the program with New England 
style Bonac chowder made with local Little Neck clams, then prepare a 
variety of local organic vegetables, including wild organic sauteed spinach, 
roast garlic whipped potatoes and other vegetables, some of which he grows in 
his own garden at the restaurant. The next course will be mini barbecued 
short ribs with a pinot noir sauce. For dessert, Chef Todd will demonstrate 
a white chocolate yogurt banana napoleon with crisp phylo dough and 
organic strawberries. Space is limited; reserve in advance by calling 
Lillian, 631-553-6515. The cost of the evening is $20, payable at the door by 
cash or check. Wine and water will be available for purchase throughout 
the evening. Proceeds benefit the Community House Fund at Old 
Whalers'.