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April 2012

A Feastival Dinner Party For The Ages

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For the past two Septembers, Philadelphians have been lucky to experience Feastival, an annual fete bringing together Philadelphia’s elite chefs and restaurants to benefit the Philadelphia Live Arts and Philly Fringe, one of the biggest urban arts festivals in the nation. A mainstay of the Feastival is its auction — a number of exclusive packages go up for bidding, with all proceeds directly supporting the arts in Philadelphia. The ultimate food-centric experience offered as part of 2011’s Feastival auction became an opulent reality in March, when seven of the city’s most celebrated chefs created an unprecedented private dinner party for an exclusive group of Philly-based patrons of the arts.

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Quality Time

At age 27 I’ve got to say that kids are the last thing on my mind at the moment. But every once in awhile, I toy with the idea of having a kid of my own and how it would feel to be a dad. It happens a lot when suddenly you find an old friend of yours from high school (that you haven’t seen in like, 10 years) on Facebook or walking down the street, and he tells you he is married with 4 kids! Last week I had that feeling again after going over some photos from a kids cupcake making class we had at COOK the other week. We had the pleasure of having Peter Woolsey (Bistrot La Minette), Michael Schulson (Sampan), Rob Wasserman (Rouge) come in with their kids and the results are too adorable to hide from you. So who do you think is the cutest?
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The Mighty Ducks!

On Tuesday, April 3rd at 8.30pm we all gathered (by “we” I mean the COOK crew) at Bistrot La Minette for a very special event.  A 7 course dinner dedicated to one tasty bird… Duck!

Peter Woolsey along with six of his well known, and best chef friends got together for this special event that happens only once a year. This year’s  dinner was extra special, as a portion of the proceeds were donated to a non-profit organization Puentes de Salud.  Puentes de Salud is an organization that is very near and dear to our hearts at COOK.

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Froggy Style with Pierre Calmels of Bibou

There are many things that distinguish Pierre Calmels, Chef/Owner of Bibou, from other chefs in Philadelphia – his height, his thick French accent, his “four bell” rating by the Inquirer’s Craig Laban – to name a few. At COOK, what distinguishes Pierre is the fact that he is the only chef who comes without a sous chef or assistant of any kind and manages to plate 5 courses – 16 times each – over the course of the evening in amazing time, knocking our socks off with every delicious bite (most chefs knock our socks off though!).

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