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September 2013

Yoni Reports From Italy: Nice Cheese, Bra!

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Viva La Formaggio!

Hello everyone! I’m happy to say that after a short break from blogging for COOK, I’m back in business, and I intend to continue delivering interesting posts – just no longer from Philadelphia.

This week I would like to share with you some photos and news from a festival I attended the likes of which I’ve ever seen before, and it’s all about the love of CHEESE.

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Space Still Available for Select October Classes

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Before we get down to the nitty gritty…a programming announcement for you. Our November class schedule will go on sale next Friday, October 4 at 2pm. Mark your calendars and keep an eye out for a preview of our schedule on COOK sponsor Foobooz sometime next week.

In the meantime, there are plenty of seats available for select October classes–below is the 411. Click on any of the titles to register online.

Wednesday, October 2, 7pm
Only The Best Bar Food In Town with Mackenzie Hilton of The Tavern

Since opening in June 2013, TV’s Chopped winner Mackenzie Hilton has turned The Tavern into a fast favorite among the city’s arts and culture fans, serving exceptional food to pre-theater diners, post-show revelers and performers alike, along with a solid crowd of the city’s hospitality professionals long after most establishments have closed their doors for the night. The cozy underground hideaway serves fresh American bar fare until 3 a.m. six days a week and features a menu of late night food and bar food done really right with local and organic ingredients. Though Hilton spent some time in the Bay Area before returning to Philly last year, she really established herself as one of the city’s top young culinary stars at the hugely popular neighborhood BYOB Mercato. There, she created and served a menu of inventive new Italian cuisine that was roundly praised by critics and diners alike. Don’t miss her COOK debut when she will show you just how amazing quality “bar food” can really be.

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COOK CLASS RECAP: Marshall Green of Jerry’s Bar

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This past Tuesday, COOK was thrilled to welcome for the first time, Marshall Green, Executive Chef of the Northern Liberties eatery, Jerry’s Bar, for a fall feast.

Jerry’s Bar is essentially the perfect neighborhood restaurant. The beautifully renovated space (run by father and daughter William and Christie Proud) has a timeless feel, and everything is done the way it should be. The local, seasonal dishes are always fresh and flavorful, and the brunch menu is arguably the best in town. There are cocktails to match the food – classics and new creations, but never too fussy.

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An Autumnal Bowl of Comfort

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Sleeping with the windows open. Golden leaves spiraling down to the pavement. The smell of burning wood in the fireplace. These are a few of my favorite Fall things. And of course, a comforting bowl of warm pasta–what our friend Katie Cavuto refers to as a ‘hug in a bowl.’ We know the seasons have officially changed when our chef menus at COOK trade crudo dishes for squash soups and when there’s enough pasta to make an Atkins devotee run for the hills. Tomorrow night’s menu is a prime example. Joe Polutro of Marlene Mangia Bene is serving up meatballs, sea bass with truffle brown butter, brussels sprouts, cranberry and apple bread pudding, but it’s his pasta course that screams Fall loudest. And to get you back into the swing of {Fall} things, we’re sharing his recipe!

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Yoni’s Greatest Hits

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While every COOK dinner is an important one, tonight’s will surely hold a special place in our hearts. This evening, Team COOK will enjoy a bon voyage dinner at Noord (thanks Joncarl!!!) for one of our own. Yoni, whose COOK photography inspired us to launch a new (and much improved) website tomorrow, will be leaving the City of Brotherly Love to study at University of Gastronomic Sciences in Italy’s Piedmont region. Considering his trademark “I ♥ Boobies” wristband, perhaps it was his destiny to find a new home in a town called Bra. I digress…

As Art Director for all things Audrey Claire Taichman, I can’t say how thankful I am to have had a talent such as Yoni’s on hand. Yoni needed little direction, always knowing what shots were needed. Even better, Yoni often found a shot where we never would have thought to look. He has a natural “eye,” and it was at COOK that he found his calling for photography. I think I speak for the entire COOK staff when I say that when we view his photographs, we see more than the actual subject of the photograph. Rather, we see a snapshot of an evening that we shared. For us, the photographs are memories. And for those, young Yoni, we thank you.

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