Menu
Menu

Meatless Monday: Wedge Salad with Chickpea Bites

chickpeas

Welcome to Monday. Or, if you’re so inclined, Meatless Monday. There’s still space for tonight’s Meatless Monday with Beth Kaufman of A Mindful Me–enroll online and join us! In the meantime, here’s one of the many recipes that will be shared during tonight’s class. Bon appétit!

Continue reading ...

Awesome Class Alert: An Autumn Omakase with Todd Lean of Pod

pod

Do you LOVE Japanese cuisine? Well, you’re in luck because seats are still available for our October 15th event with Todd Lean, Executive Chef of Stephen Starr’s futuristic University City hotspot, Pod. Join Chef Todd at COOK when he will prepare an other-worldly omakase for 16 lucky guests. Omakase is a Japanese phrase used in restaurants that means “I’ll leave it to you”.  In this case, the “you” is the chef and the “it” is the menu. So instead of guests ordering à la carte, the chef presents a series of plates intended to be innovative and surprising, almost like an artistic performance by the chef. Chef Todd’s COOK menu will feature:

Continue reading ...

Take me to the River: The 2014 Audi Feastival (in photos)

illuminada_31

Last Thursday marked the fifth annual FEASTIVAL: the amazing benefit for FringeArts. For five years now, this premier arts festival has joined forces with Philadelphia’s world-class restaurants to present an event described as a “completely delicious and amazing” evening and named “one of the best events in the last decade”. FEASTIVAL celebrates both our artistic and culinary scenes – two great economic engines that push Philadelphia forward. The evening has been hailed as “the cultural event of the year,” “the best party in Philadelphia,” “a party from a different world” and this year was even better!

For the 2014 “helping”, FEASTIVAL moved a few blocks south along the Delaware River transforming Penn’s Landing (Delaware River Waterfront between Chestnut and Market Streets) into a magical, exclusive and chic party for the hottest movers and shakers in Philadelphia’s business, culinary and social scenes. FEASTIVAL continues to unite Philadelphia’s most distinguished chefs and restaurants with featured live performances from some of the world’s most acclaimed artists. Below are some of our (proud sponsor COOK) favorite photos from the night. Hungry for more? Here is the official 2014 Audi FEASTIVAL photo gallery with tons of cool pics with more on the way (so check back periodically).

Continue reading ...

Photo Recap: An Evening of Indian COOKing with Brian Ricci of Kennett

featured

Team COOK loves us some Brian Ricci. Especially when he cooks Indian. This past Friday was no exception. With back-to-back snowstorms, we had been looking forward to his spicy return to COOK. Guests always wonder how this Kennett chef learned to cook a curry. In addition to working in the kitchen at Django, Supper and Pub & Kitchen, Brian spent many years at Danny Meyer’s famed NYC restaurant, Tabla. Rival Bros. Coffee Co-Owner and former Pub & Kitchen chef Jonathan Adams (aka Jonny Mac) told us that Brian’s Indian cooking was some of the best he’d ever had and that we should invite him for an Indian-themed class. So we did…twice. We’re already looking forward to a third time around.

Continue reading ...

COOK Masters Program Guest Blogger: Nancy Lowell

Mother-Sauces

The COOK Masters Program is a free, instructional cooking series taught by some of the city’s and country’s biggest culinary names, for students who are truly passionate about pursuing a professional career in the restaurant industry.

The third semester of the COOK Masters Program began earlier this month. COOK has once again secured an impressive roster of professional chefs as instructors. Upcoming and past instructors include Michael Solomonov (Zahav, Percy Street Barbecue, Federal Donuts), Jean-Marie Lacroix (Lacroix, Brûlée Catering), Pierre Calmels (Bibou), Nick Elmi (Laurel), Jon Cichon (Lacroix), Georges Perrier, Peter Woolsey (Bistrot La Minette), James Barrett (Metropolitan Bakery), Brian Freedman (Drink Me Magazine), Aimee Olexy (Talula’s Table, Talula’s Garden, Talula’s Daily), Katie Cavuto (Healthy Bites), David Katz (Creekstone Farms) and many more.

Continue reading ...

Lily’s March Musts at COOK

va_tiki_modern_05

Classes have been selling like hotcakes since the holidays but there are a couple of upcoming classes that I cannot believe haven’t sold out. Personally, I am so excited for the following two classes. So if you like fun, good drink and GREAT food, then might I suggest the following March classes:

Wednesday, March 5, 7pm: An Evening of Organic Wines with Scott Schroeder of South Philly Tap Room and American Sardine Bar and David McDuff of David Bowler Wine
While Scott Schroeder’s two South Philly restaurants, South Philly Tap Room and American Sardine Bar, are known for their impressive beer selections, Chef Scott has recently developed a passion for naturally made wines. Join Scott, the king of the South Philly gastro-pub, when he returns to COOK to prepare an amazing meal paired with naturally made wines provided by David McDuff of David Bowler Wine. David Bowler Wine is a New York based importer and distributor focusing on naturally made, small batch wines from around the world. Working with importers and directly with wineries, it is their mission to present wines of personality and character, wines that reflect something about where they are made and who made them. This is the perfect class for the budding oenophile and more experienced wine lovers alike!

Thursday, March 27, 7pm: Totally Terrific Tiki Time with Phoebe Esmon and Christian Gall of Bar Emmanuelle and Kiki Aranita and Chris Vacca of Poi Dog
Sick of the cold weather? Then warm up at COOK’s “one night only” Polynesian oasis. The tiki bar concept – the exotic–themed drinking establishment that served elaborate cocktails, especially rum-based mixed drinks such as the “mai tai” or “Zombie cocktail”, came to popularity in the 1930s, 40s and 50s. Tiki bars were aesthetically defined by their Tiki culture décor based upon a romanticized conception of primitive tropical cultures. Join cocktail masters from Northern Liberties’ Bar Emmanuelle, Phoebe Esmon and Christian Gaal, for their delicious and possibly flaming takes on tiki drinks. Phoebe and Christian will be joined by Kiki Aranita and Chris Vacca, owners of the Hawaiian food truck, Poi Dog, who will be whipping up a menu of poke, pupus and more. This is going to be a very special evening!

Continue reading ...

COOK Masters Program Guest Blogger: Nancy Lowell

butchery

The COOK Masters Program is a free, instructional cooking series taught by some of the city’s and country’s biggest culinary names, for students who are truly passionate about pursuing a professional career in the restaurant industry.

The third semester of the COOK Masters Program began earlier this month. COOK has once again secured an impressive roster of professional chefs as instructors. Upcoming and past instructors include Michael Solomonov (Zahav, Percy Street Barbecue, Federal Donuts), Jean-Marie Lacroix (Lacroix, Brûlée Catering), Pierre Calmels (Bibou), Nick Elmi (Laurel), Jon Cichon (Lacroix), Georges Perrier, Peter Woolsey (Bistrot La Minette), James Barrett (Metropolitan Bakery), Brian Freedman (Drink Me Magazine), Aimee Olexy (Talula’s Table, Talula’s Garden, Talula’s Daily), Joe Cicala (Le Virtu), Jason Cichonski (Ela), Katie Cavuto (Healthy Bites) David Katz (Creekstone Farms) and many more.

And this semester, we’ve made a change. While, in the past, the program has been open only to cooks, this time we’re held a couple of spots open for food writers–and already held a special class taught by Rick Nichols and Drew Lazor which focused completely on the business of writing about dinner rather than cooking it.

Continue reading ...

Seats Still Available for February Classes

february

First things first…Our March classes will go on sale Wednesday, February 5 at 2pm, so mark your calendars and be on the lookout for a preview of the schedule on Foobooz.

In the meantime, we have some open seats for select February classes. Below are the details and direct links to purchase seats.

Continue reading ...

Philly’s Puentes de Salud Featured In The New York Times

 Puentes

The team at COOK was incredibly excited to see this excellent feature about Philadelphia’s Puentes de Salud in the January 20 edition of The New York TimesSupported by the Philly chef community, Dr. Steve Larson‘s non-profit organization provides high-quality medical care to our city’s undocumented and uninsured Latino immigrants, many of whom work within the restaurant industry.

Continue reading ...

Fare for the Philippines: A Recap

flag

Since Typhoon Haiyan struck the Philippines on November 8, 2013, Team COOK has collaborated with our sister restaurants Twenty Manning Grill and Audrey Claire on several fundraising efforts. With the final scheduled event now behind us, we wanted to look back and determine just how many dollars had been raised. But before we give you the figures, we want to thank all of those who donated for their generosity. All funds raised have been given to Gawad Kalinga, a Philippine-based poverty alleviation and nation-building movement. If you would like to donate online, click here.

Below is a list of efforts and events that occurred at COOK and Twenty Manning Grill, along with a total of funds raised.

Continue reading ...