Monthly Archives:

October 2012

Charcuterie Basics with Nick Macri of Southwark

Beards are optional if you want to get into charcuterie.
Nick Macri of Southwark (left) & Mark Regan of South Philadelphia Tap Room (right)

Nick Macri is the Sous Chef and Charcutier of Southwark located in the Queens Village neighborhood of Philadelphia.  This Canadian from Toronto found his way to Philadelphia on a soccer scholarship to Drexel University.  He has since built a reputation as one of Philadelphia’s top meat men.  He is the “People’s Champ” when it comes to Bologna, winning the Cochon555 HeritageBBQ Bologna Contest:

On Tuesday, October 9th 2012, Nick Macri promised the guests of his Charcuterie Basics COOK class “even if you don’t learn anything, I promise you will not leave hungry.”  Luckily for him, the class was filled with eager DIY at home charcuterie beginners who came prepared with questions.  The class included hands-on demos of the techniques behind making terrines and sausages, as well as curing and brining methods.  

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Miss Rachel does (vegan!) Jewish comfort food

Some people think vegetables are those green things that make steak look nice on a plate. Proving that they can stand on their own — and leave you the kind of full that a Jewish grandmother would approve of — is chef Rachel Klein of Miss Rachel’s Pantry.
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Open Stove VII: Not as Think As You Drunk I Am

COOK’s Open Stove night is characterized by intense clashes between chefs — or so I thought up until the latest installment, something completely different for this monthly series. While past Open Stoves have pitted country against country, brother against brother and farmer against guy from Conshohocken, the common thread was that all the participants were cutting-board jockeys from the back of the house. For October’s Open Stove, COOK made a beeline to the bar, tapping George Costa of Pub & Kitchen and Al Sotack of Franklin Mortgage & Investment Co. to orchestrate a cocktail mix-off for the ages.

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The Sartorialist visits COOK


Last Saturday, COOK was honored to host Scott Schuman of The Sartorialist, Garance Doré and Ouigi Theodore of Brooklyn Circus for a reception, Q&A and signing of Scott’s fantastic new book, Closer. Stopping in to visit us before a bigger signing over at the Barnes Foundation, the crew, joined by Ouigi’s beautiful girlfriend Gigi, were all extremely warm in greeting Philadelphia fashion fanatics who’d come out to hear what makes the popular street-style photographer tick. Handling a comprehensive Q&A led by Ouigi thoughtfully and passionately, Scott also took the time to sign everyone’s books and talk to the crowd, all of whom came dressed in their best — a truly great showing for Philly style!

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Bed Breakfast & Beyond!

Every few weeks I get the feeling that I have to get out of the city and its urban goings-on. You know what I’m talking about right? That feeling where you have to experience nature right now! I just have to have my dose of fresh air and green scenery at least once a month or I go a little “Center City crazy”. Especially now when winter is just around the corner, it is important to take advantage of this fall weather when you still have some sun, to go out of town and enjoy it! So on that note, I called up my buddy Ryan Harrison who runs a little farm out in Cinnaminson, NJ right next to the Delaware river called “Jersey Gina’s Gems Farm”, and if that name rings a bell it’s because you probably got a chance to experience the amazing Gina’s Jersey Gems pickles which we sale at COOK. They are, by far, the best pickles I have ever had! Ryan, who is also a chef, has been a part of a number of classes here at COOK, including classes with The Smoke Truck, Ela,and he even competed in one of our “Open Stove” battles.

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2012 Philadelphia Whiskey & Fine Spirits Festival


The 2012 Philadelphia Whiskey & Fine Spirits Festival is almost a week away! This year, the Festival boasts a NEW name, NEW venue, NEW VIP tasting, and an expanded selection of spirits! Join COOK Sponsor Philadelphia magazine and PA Wine & Spirits Stores on October 25th at Lincoln Financial Field for an evening of over 200 premium spirits from around the world, including whiskey, scotch, bourbon, tequila, gin, rum, and vodka, delicious fare from the region’s finest restaurants, entertainment, and more. Interested in a one-of-a-kind VIP experience? New this year, VIP ticketholders will be granted early access to the Festival, a behind-the-scenes stadium tour, and a gift card to PA Wine & Spirits Stores. For more information visit

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Audrey Claire on the COOK Masters Program

Earlier this week, COOK announced the launch of its COOK Masters Program, an intensive series that will provide intensive training to deserving culinary students and amateur chefs looking to launch a real-deal culinary career. We caught up with program mastermind Audrey Claire Taichman, who’s always a great interview, to get some more info on this new-to-Philly concept. To read more about the COOK Masters Program, click here!

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Cheu Noodle Pop-Up with Ben Puchowitz

On Sunday September 23, 2012, COOK hosted Cheu Noodle Bar‘s 4th and possibly its final pop up.  Ben Puchowitz of Cheu Noodle Bar & Matyson BYOB  are about 3-4 months out from opening their highly anticipated noodle bar  located somewhere in the Midtown Village area.  This was the first pop up that COOK has hosted and it was quite the success!  Hopefully there will be more pop ups offered at COOK in the future!

With Cheu Noodle Bar’s opening day menu planned out, 32 people in 2 seatings were treated to a sneak peek.

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An Evening with Danny Meyer and Carmen Quagliata


Last Thursday, COOK was honored to host its second Visiting Chef Series class, this time with Danny Meyer, CEO of Union Square Hospitality Group, and Executive Chef Carmen Quagliata of Union Square Cafe. The evening was everything we hoped it to be (and more!) and before we say anything else, we want to personally thank Danny and Carmen for coming down to Philadelphia, for an incredible meal, for sharing words of wisdom gained from an extraordinary career, and for an evening that all in attendance will never forget.

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