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Monthly Archives:

April 2019

Class Recap: An Evening with Todd Lean, Kevin Yanaga and Anthony Kelley of Pod

At this point, one might be able to call Stephen Starr’s Pod a Philadelphia culinary institution. Having been opened for nearly 20 years gets you that status. And very much a part of that story is Executive Chef Todd Lean. Read on for a look at his visit to COOK along with a couple of other key members of Pod’s team. 

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April Tips and Tricks

May’s right around the corner! With graduation and summer gathering season approaching, we took a look back at our April classes to give you some tips for preparing to entertain at home. Read on to find ways to allow yourself to be a guest at your own party.

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Drink Up: The G&T

A couple of weeks ago, we talked about the change in season and what that might mean for the foods you are cooking. Who doesn’t dream of a grill full of deliciousness when the weather changes? But what are you putting in your glass to go with your fare? 

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Class Recap: An Evening with Paul Cullen and Claudia Baudo

There’s no denying the creative talents of chefs. They take ingredients of varying textures, colors and flavors to create harmonious bites. Much like a musician, huh? When your culinary captain for the evening is also an accomplished bassist, then you are in for a double treat. Paul Cullen, formerly of Bad Company, has traveled the world over, taking in various cultures’ cuisines. Ultimately, he fell in love with Italy (even producing a delicious wine from the region) and created a second career based around its gastronomy. He stopped by with Claudia Baudo of Smackaroons to share some of that affinity and cook with some vino.

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Sneak Peek of May at COOK

Photo: Ryan Bloome of Terrain.

We’re putting the finishing touches on our May schedule, but here’s a sneak peek of what we have coming up. Don’t forget to grab your seats here Tuesday, April 9 at noon.

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Class Recap: New Southern Cooking with Justin Swain of Rex 1516

Sensible yet bold flavors, straightforward methods, and that warm sense of comfort you get after finishing a meal are typically what comes to mind when you think of Southern cooking. That’s not to say that when Justin Swain of Rex 1516 says he wants an elevated version of this regional cuisine, you are going to lose that. It just means those might be third or fourth on the totem pole when your brain catches up to what’s hitting your palate.

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