Foodie Friday: Cooking & Treat Making for You & Your Dog

Foodie Friday Presents: Cooking for You & Your Dog
Date: Friday, August 21st
Time: 6–8 PM
Location: Institute of Culinary Education

Cook for your favorite dinner companion, whether they sit across the table or at your feet.

In this unique hands-on class, guests will prepare two recipes using wholesome, everyday ingredients that are safe for both humans and dogs. Along the way, our chef-instructor will cover dog-safe cooking, common foods to avoid, portioning, storage, and meal-prep strategies. You’ll also learn how to build flavor for the human portions while keeping the dog portions simple, nutritious, and pup-approved.

Guests will make No-Bake Pumpkin & Oat Treats and create their own Build-Your-Own Pup Cup, while the chef demonstrates how to prepare homemade beef jerky. The demonstration will cover ingredient selection, proper drying techniques, storage, and food safety. Guests will also receive homemade jerky to take home and enjoy with their four-legged best friend.

Whether you're a devoted dog parent, a home cook, or simply looking for healthier ways to treat your pup, this class will leave you with practical techniques, recipes, and plenty of inspiration to recreate everything at home.

• No-Bake Pumpkin & Oat Treats — Hands-On
• Build-Your-Own Pup Cup — Hands-On
• Homemade Beef Jerky — Chef Demonstration, with jerky to take home for you and your dog
• Printed recipe packet

• Dog-safe ingredients and common household foods to avoid
• How to build flavor for human portions while keeping dog portions healthy
• Portioning and treat guidelines
• Batch cooking, storage, and freezer-friendly meal prep
• How to make homemade jerky without unnecessary preservatives or additives
• Proper drying, storage, and food-safety techniques

Muddy Paws Rescue will also be joining us for the event, bringing their mission of helping dogs find loving homes and connecting with fellow dog lovers in the community.

Please note: Dogs cannot attend this class, but they'll certainly appreciate what you bring home! 🐾

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About Kyle McCarthy
“I love taking the intimidation out of cooking without taking away the craft, and creating space for people to connect and learn through food.” Kyle McCarthy is a Chef-Instructor in the Recreational program at the Institute of Culinary Education, joining the faculty in 2026. Born and raised in Connecticut, Chef McCarthy has spent the last 15 years deeply rooted in the New York City culinary scene. A graduate of Johnson & Wales University with a Bachelor of Science in Culinary Arts, he also holds a culinary certificate from an international exchange program in Cork, Ireland.

Over a versatile 20-year cooking career, he has worked across every corner of the hospitality industry, from fine dining restaurants and boutique butcher shops to massive corporate venues and high-touch private events. Before joining the Institute, Chef Kyle served as Executive Chef at the acclaimed farm-to-table restaurant Applewood in Park Slope, Brooklyn, and worked in research and development for Union Square Events, creating seasonal menus for prominent New York institutions like Little Island, Summit One Vanderbilt, and Delta Airlines. A recognized expert in whole-animal butchery, he has managed regional training programs and production floors as the Regional Butchery Manager for Fleishers Craft Butchery and General Manager/Head Butcher at Hudson & Charles.

Today, he continues to serve clients across NYC as the co-founder and chef of Twin Oaks Supper Club, a private chef service specializing in intimate catering, customized meal prep, and pop-up dinners. At the Institute, Chef Kyle brings this vast, technique-driven background into the classroom, focusing on foundational mechanics, precise knife skills, and approachable, seasonal cooking.

About the Institute of Culinary Education

Founded in 1975, the Institute of Culinary Education is one of the country’s leading culinary schools, with campuses in New York City and Los Angeles, plus award-winning online programs. The Institute offers career training in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts, Restaurant & Hospitality Management and more — with many programs completed in as little as eight months.

Beyond career training, the school also offers recreational cooking, baking, beverage and mixology classes for home cooks and food lovers of all skill levels.