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Class Recap: Beer Dinner with Brady Taylor of The Cambridge!

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Chef Brady Taylor of the Cambridge made his debut in the COOK kitchen this weekend for a wonderful night of food and beer. He was joined by owners Heather Annechiarico and Chris Fetfatzes who brought some great beer pairings to the table. Take a look at the delicious meal they prepared!

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COOK Pantry: Check out our locally crafted cutting boards from Jezabel of Jezabel’s Cafe!

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Jezabel Carreaga, of Jezabel’s Cafe, has become pretty popular in the COOK kitchen for her delicious Argentine food. However, as of this week, Jezabel is about to be known for something else here at COOK; her gorgeous hand-crafted cutting boards! You heard that right. Outside of the kitchen, Jezabel has been working on her wood-working skills and is ready to unleash it for you all to enjoy.

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An Evening with Chef Carlo Arriola of Audrey Claire

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Chef Carlo Arriola of Audrey Claire made his debut in the COOK kitchen this weekend to provide us with some delicious Mediterranean fare. Check out his amazing menu!

We started off the night with fried halloumi served with fig jam and dates. This dish is a popular menu item at Audrey Claire and was certainly enjoyed by all of our guests! The halloumi was followed by a caesar salad with baby romaine, crispy lovash, and locatelli cheese on top.

As an intermezzo course, Carlo broke out the dry ice and handmade a pear sorbet right before our eyes!

Carlo5For the main course, Carlo walked us through his seared Bronzino which was beautifully plated with heirloom carrots, pickled cucumber, tzatziki, and finished with basil and dill oil.

Carlo4Carlo6Carlo3We closed out the evening with another fantastic dish from the Audrey Claire menu: warm chocolate cake with berries and chantilly cream. This dessert was pure heaven!

Carlo1Like what you see? Stop over to Audrey Claire to enjoy more wonderful food from Chef Carlo. They take reservations Sunday through Thursday and it’s BYOB so don’t forget to bring your favorite bottle of wine!

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Class Recap: South in Your mouth with Justin Swain of Rex 1516

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Our friend, Justin Swain of Rex 1516, stopped in this week to show us how to make some Southern barbecue. From biscuits to briskets, this four course meal was the stuff of dreams. Take a look at what he whipped up!

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Sneak Peek of April at COOK

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Photo: Kiki Aranita of Poi Dog.

We’re putting the finishing touches on our April schedule, but here’s a sneak peek of what we have coming up. Don’t forget to grab your seats here tomorrow, Saturday, March 4th at 2pm.

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COOK Pantry: Shop our Local selection at COOK!

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At COOK, we’re proud to support our local businesses. Visit our pantry and bookshelves to take a look through our fabulous selection of local brands like Side Project Jerky, Green Aisle honeys and syrups, and the Fresh Artists memory game.  Take a look at some local items that we’re loving right now!

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Destination Quebec: A Jewish Food and Drink Road trip with Joseph Howard of Abe Fisher and Steve Wood of Luca Restaurant

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Our guests joined us at COOK last night for a delicious and boozy evening with Joseph Howard and Steve Wood as they joined forces to take us on a roadtrip. The duo created six stunning cocktails and five decadent dishes prepared in the spirit of Quebec. Take a look at some photos of the evening!

Our guests were greeted with a Caribou. This traditional warm Canadian beverage was delicious even with yesterday’s unseasonably warm weather. The beverage was comprised of a syrah base with pear eau de vie, walnut liqueur, maple syrup, spices, and garnished with an orange peel.

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To start off our evening, Joe Howard served us grilled oysters with creamed onions, white cheddar, schmaltz bread crumbs, fresh herbs, and caviar. This was paired with Steve’s “Tonique d’ Ouverture” which consisted of Byrhh Grand Quinquina, fino sherry, toasted sesame tonic, and celery soda.

Quebec4Quebec2Joe then demonstrated his process for roasted mushrooms which he then served with bacon jam, herbs, six-minute egg, truffles, and everything spiced bagel. This was served alongside a glass of “Torontian Milk Punch” made with a blend of lemon, pineapple, spices, maple sugar, Jamaican and Trinidadian rums, Canadian Rye whiskey, Fernet Branca, Angostura Bitters, English breakfast tea, and whole milk.

Quebec5Quebec3For the third course, we enjoyed potato latkes plated with duck gravy, foie gras, fried onion, and schmaltz caramelized onion. Steve’s pairing was foie washed dark rum, amontillado sherry, smoked maple syrup, truffle salt, a whole egg and nutmeg.

Quebec6The main event was Duck served with leeks, butternut squash, brown butter, kale , and garlic. To match the richness of this dish, Steve prepared the “Vecchio Amico” which was made with apple brandy, sweet and dry vermouths, Capaletti Vino Aperitivo, Smokey Rabarbaro Amaro, spiced cranberry and bitter orange shrub, smoked saffron, and vanilla bitters.

Quebec7As with any good meal, we ended it with something sweet. Joe served us coffee cake with maple, cinnamon, brown sugar, labne ice cream, and smoked nuts. To go with this, Stebe broke out the blender and whipped up some “Monte and Maple Milkshakes” made with Calvados, Montenegros Amaro, labne and vanilla bean ice cream, maple syrup, whole milk, and maple cotton candy.

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COOKbook Corner: Beat the Winter Doldrums with a Culinary Vacation

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We’re finally entering into the home-stretch of all this cold winter weather. If the gloom has been getting you down, break it up with some fun recipes from around the world. Expanding your culinary repertoire might just be the thing you need to mix it up and escape the monotony. We have plenty of cookbooks to inspire you. Check out our recommendations below!

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Class Recap: Mexico As The Origin of Chocolate with Lucio Palazzo of Loco Pez

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Chef Lucio Palazzo of Loco Pez paid a visit yesterday and, in honor of Valentine’s Day, he delivered a delicious five-course Mexican feast with chocolate. Take a look at what he prepared for us!

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Valentine’s Day Recipe: Chocolate Truffles from Rouge!

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If you’re looking to make a sweet gesture this Valentine’s Day, we have just the thing. Our friends at Rouge provided us with a delicious recipe for the most decadent chocolate truffles and because we love you guys so much, we wanted to share it with you! Look below for the recipe.

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