Monthly Archives:

May 2013

The COOK Book Nook: Vol. 1

Did you know that we sell cookbooks at COOK? I can proudly say that we’ve got one of the most exciting food-text collections in all of Philly. We stock hundreds of titles both contemporary and classic, covering just about every subject you can imagine: meat, fish, baking, cocktails, vegan/vegetarian, gluten-free, Filipino, Israeli, French…I could go on all day. I love all our picks, but there are always a few selections I’m particularly fond of in any given week. Peek after the jump to see what I’m digging currently. And come by COOK daily between the hours of noon and 5 p.m. to browse and buy! 
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Did you know you can eat barnacles??


To all of you returning from a long (cold) weekend at the shore, welcome back! Last week, COOK ushered in summer with a pre-Memorial Day seafood feast. Jon Cichon of Lacroix managed to “WOW” us once more–this time with his “Treasures of the Sea” menu. And yes, he served barnacles like the ones you can find on the bottom of you dad’s boat. They’re included in this photo recap of Jon’s class.

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June Seats Still Available!


What do Austrian wines, Cajun cooking and gluten-free cooking have in common? Nothing…Except for the fact that they are topics of upcoming June classes that YOU can still attend. If you’re thinking, “I’d love to go to COOK but classes sell out so quickly,” we have three opportunities for you.

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A Memorable Memorial Day Recipe: Chilled Watermelon Soup


Last minute Memorial Day menu planning? Not sure what others are bringing to the picnic? Don’t know if there are vegetarians/vegans attending? Sick of burgers and potato salad? We have a solution.

At COOK, we see and, if we’re lucky, taste some amazing food. So it’s a bonus when the guest chef shares a recipe so that we (and you) can enjoy a dish again and again. One such dish was a Chilled Watermelon Soup, courtesy of Brian Ricci of Kennett. Brian offered this course as a cooling palette cleanser at his recent “Curry in a Hurry” class. If you, like me, are on the fence when it comes to chilled soups, this may make you a convert.

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Roof To Table: An Edible Oasis Atop The Four Seasons Hotel


Yesterday, I had the opportunity to revisit the rooftop garden of the Four Seasons Hotel Philadelphia. I went about 3 years ago when the “edible landscape” was first installed by my old friend Grace Wicks of Graceful Gardens.

Over the past 3 years, Executive Chef Rafael Gonzalez (who took me up there yesterday) has worked with a new gardening pro to double the garden’s size and capacity. And while we are still weeks out from really seeing major growth up there, there were plenty of signs of a fruitful season to come.

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Farm Fresh with Anne Coll of Meritage


Last night COOK had the pleasure of hosting Meritage chef Anne Coll for a truly delicious dinner celebrating local produce. For her “Farm Fresh” class, she brought along a bunch of just-harvested veggies to create a simple yet original meal that showcased the best quality area produce. Anne lives just outside Lancaster on a farm — she has a pet pig named Jenny! — and all of us were able to take advantage of her green thumb, as she even brought in some stuff she grew herself!

Check after the jump for photos and recipes from this amazing evening!

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Rival Brotherly Love


COOK’s boutiqe packs a powerful punch. In a cozy corner of our demonstration kitchen is a highly concentrated retail nook filled to the brim with utensils, herbs and spices, soaps, candles, and pantry essentials. More and more, we have been adding local artisan goods to the mix. You may recall previous blog posts detailing such local items–pickles from Jersey Gina’s Gems, Side Project Jerky, and the Fresh Food Memory Game to name a few.

Our most recent local addition? COOK now carries a variety of whole bean coffee from Rival Bros. Coffee Roasters.

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New Chefs Coming to COOK This June


Next month at COOK, there are a number of first timers coming to lead their own classes. Below are a couple of the newbies not to be missed in June (seats can be purchased online by clicking on the class titles):

Sun 6/9, 6pm: A Good For You Drive Thru with Ryan Sulikowski of Farmers Road Drive Thru
Chef Ryan Sulikowski began his culinary career as a high school freshman in a neighbor’s Mediterranean-style restaurant. From there he attended Drexel University with a major in Biology and then went to pursue a formal culinary education at Le Cordon Bleu at the Atlantic Culinary Academy in Dover, New Hampshire.

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We Got Game(s)!


If you’re familiar with COOK’s boutique, then you know about our private label pantry items, soaps, candles, cookbook collection, and local artisan foods such as Side Project Jerky, Rival Bros. Coffee and Jersey Gina’s Jems. But now there’s something on our shelves specifically for the youngins: The Fresh Food Memory Game, a creative take on the classic family box game that you may know simply as “Memory” or “Concentration.” An added bonus: all proceeds benefit art programs in under-resourced public schools.

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COOK Masters Program: Back In Session For Semester 2


Yesterday marked the first class of the new session of the COOK Masters Program, an instructional cooking series taught by some of the city’s biggest culinary names, for students who are truly passionate about pursuing a professional career in the restaurant industry.  For the next 8 weeks, 9 students will get to spend 3 hours with 10 of some of the best chefs in town to learn advanced techniques and maybe even gain future employment.

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