Tue Nov 12th, 2019    6:00 pm - 8:00 pm
Learn Hands On EVERYTHING you need to know when cooking with a Cost-Iron Skillet along with how to dish up some healthy recipes! Cast-irons are not the same as any old non-stick skillet and they deserve a class solely dedicated to them!

Cast- Irons are versatile, durable, inexpensive, and get better with age! A well-seasoned Cast-Iron pan allows you to use less oil and other fats when cooking to provide a healthier option! You are able to use this cookware to prepare one-pot wonders on the stove or delicious creations in the oven. 

Chef Andy will explain the special ways to cook with, clean, and store Cast-Iron pans and teach you hands-on how to cook some delicious recipes! 


Jerk Chicken with Cabbage, Carrots, and Black Beans paired with Pineapple Mango Salsa & Flank Steak with Grilled Asparagus and Goat Cheese


Andy’s cooking career started in his hometown of Hamburg, NY, at Hoak’s Lakeshore Restaurant. Hard work, fundamental cooking skills, and a new found love for an industry, were just some of the traits that Chef Ru acquired over a almost a17 year career. “Hoaks’s allowed me to come up with specials and create a variety of dishes. It is where I found my niche, high end comfort food cooking. Talking staple grandma and mom’s dishes and putting lil twists on them.”  It was this thought process that led to his next venture....Ru’s Pieriogi.

It was in 2014 when Andy partnered up with Zack Schneider and Greg Neundorfer to form Ru’s Pieriogi.  Located at 295 Niagara street in downtown Buffalo, Ru’s has a manufacturing facility, restaurant and food truck. It is here where Ru’s combines traditional and contemporary ingredients to create delicious pierogi and creative pierogi themed dishes. You can purchase Ru’s Pieriogi at many local restaurants and supermarkets, including stores like Tops and Wegmans.  In the summer and fall of 2018, Andy acted as the head chef at Alchemy wine and beer  in the village of Hamburg. He assisted in the opening of Alchemy and constructing the tapas style menu. The menu focuses on charcuterie and small shareable plates. “We ordered cured meats and specialty cheese from all over the world. It was a great learning experience and really helped broaden myself as a chef.”

Recently Andy has joined the Independent Health Foundation, particularly in the Healthy Options program. Andy will be working within the community to help gain continued support of the Healthy Options program in local restaurants, food trucks and other food establishments. The goal of the program is to provide easy access to healthy food choices. Chef Andy will also be doing healthy options cooking classes throughout the year too.