Photo: Lou Boquila of Perla.
We’re putting the finishing touches on our August schedule, but here’s a sneak peek of what we have coming up. Don’t forget to grab your seats here Wednesday, July 5th at 2pm.
It should come as no surprise that here at COOK, we absolutely love a good meal. For many people, sharing a meal is a way to bond and create lasting memories. Swapping recipes and our own secret tricks to making a delicious dish have become a way to connect with each other long before the days of social media. Food also has the power to transport you and for many, it’s become a way to experience the world. Attending a COOK class is often just like taking a mini-vacation. Throughout the years, our chefs have taken us everywhere from Argentina to Germany and all the way to Thailand. Take a look at where we’ve been so far this month!
As an industry worker zipping around on your feet all day, the best part of the day is enjoying a shift drink: a post-work alcoholic beverage to decompress, take a load off, and yes, enjoy a nice buzz before heading home to bed. In this series, we’ll be exploring the many fantastic bar programs of Philadelphia where you can treat yourself after a hard days work.
Summer is here which means it’s time to catch some sun. We can’t think of any better way to enjoy some fresh air than with a cold beverage and delicious fare from some of Philadelphia’s great bars and restaurants. Take a look at some of our recommendations for al fresco dining this summer.
When you’re working in a fast-paced kitchen, communication is key. When the chef gives out directions, there’s no time for conversation. You simply respond with, “Heard, Chef!” In this COOK series, we’ll be bringing you all of the wonderful, tips, tricks, and secrets that we’ve heard during our classes. This month, we’re sharing some great tips for preparing seafood courtesy of George Sabatino of Aldine. During his Seafood Shindig class this week, George prepared five courses of delicious seafood and along the way, he shared tons of tips for making the most of our ingredients. We were particularly impressed with his preparation of shrimp and sardines and we thought we would spread the word!
We’re a little late to the spring cleaning game but it’s never too late to hold a sale. Shop at COOK right now and get a 50% discount on our window items. You heard that right. All items in our 20th street windows are currently 50-percent off!
Philadelphia is a beer drinker’s town which is what makes Philadelphia Beer Week all the more special. Now in its 10th year running, this 10-day long celebration is going stronger than ever. With so many options to choose from, it’s almost difficult to avoid a cold pint. There are only a few more days remaining so check out what’s still to come!
If you’ve visited us at COOK before, you’re well aware of our fairly extensive selection of cookbooks. While we offer books on everything from French cuisine to ice cream making, we are particularly fond of our selection of vegan and vegetarian cookbooks. With all the limitations that come along with vegan and vegetarian cooking, we’ve found that these cookbook authors have been able to bring more creativity and flavor to cooking while still keeping it fairly simple and easy for the home cook. In this new Test Kitchen series, we are going to be exploring these cookbooks more in-depth and recreating a recipe from each to demonstrate the scope of possibility in vegan and vegetarian cooking.