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Sneak Peek of February at COOK

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Above: Jason Cichonski of Ela, The Gaslight and 1100 Social.

This February, LEAP into deliciousness at COOK! Take a look at the schedule preview below, share with friends and family and then go here promptly at 2pm TODAY (Thursday, January 7) to purchase your seats!

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Hightop Table Seating Available for Select January Classes

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Above: Rich Landau and Kate Jacoby of Vedge and V Street.

Our January classes went on sale last week and with the exception of one class, we sold out completely! Due to popular demand, we have released hightop table seating to select January classes. THESE DISCOUNTED SEATS ARE NOT AT THE COUNTER, but the menu and experience are the same.

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Sneak Peek of January at COOK

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Above: Laura Frangiosa of The Avenue Delicatessen.

This January, make it a sweet ’16! Celebrate the New Year by taking a class at COOK.Take a look at the schedule preview below, share with friends and family and then go here promptly at 2pm TOMORROW (Friday, December 11) to purchase your seats!

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Sneak Peek of December at COOK

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Above: Jorge Chicas of Red Owl Tavern.

Celebrate good times…Come on! The holidays are almost upon us, and what better way to celebrate this December than by taking a class at COOK! Take a look at the schedule preview below, share with friends and family and then go here promptly at 2pm TOMORROW (Wednesday, November 11) to purchase your seats!

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Sneak Peek of November at COOK

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Above: Peter Woolsey of Bistrot La Minette and La Peg.

This November, give thanks that someone else is doing the cooking. Take a look at the schedule preview below, share with friends and family and then go here promptly at 2pm TODAY to purchase your seats!

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Sneak Peek of October at COOK

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Above: Brian Ricci of Brick and Mortar.

It’s back-to-school time, so it’s the perfect day to launch our October class schedule. Take a look at the schedule preview below, share with friends and family and then go here promptly at 2pm today to purchase your seats!

In the meantime, you may purchase your seats NOW for the party of the year: Audi FEASTIVAL. On Thursday, September 17, 2015, Philadelphia’s top chefs come together to benefit FringeArts. Now in its sixth year, this annual event will sell out, so purchase your tickets today. Visit the FEASTIVAL website for full details and online ticketing.

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A Taste of Tel Aviv with Ari Miller of Food Underground

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Once you get Ari Miller started on stories about his time in Israel, there’s no end to the craziness he can recount. Last Saturday, as he and his partner, Gary Burner, prepared  six modern and delicious takes on classic Israeli food, he passed the time with stories while we enjoyed our fill of creations from Food Underground.

Our evening began with Marc de Galilee, a three-year oak barrel aged brandy that won a silver medal in the 2015 Berlin International Spirits Competition. According to Ari, consider it the Israeli version of grappa. A quick cheers, and we were ready to dig in.

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Restaurant Neuf Preview with Joncarl Lachman of Noord

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Chef Joncarl Lachman’s got a lot going on. With installations currently happening in his newest spot, Restaurant Neuf, it’s only about a month before opening for dinner service. Yet, he’s also cooking nonstop at Noord. Lucky for us and our guests, he joined us at COOK to preview Neuf’s North African fare.

We started with a roasted fennel and frisée salad, tossed with grapefruit, toasted cashews, and fennel pureed with olive oil as well as roasted in the salad.

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Next, Joncarl cooked prawns “en papillote” with fennel, heirloom tomatoes, and batonnet of mirepoix (carrots, onions, and celery). These were seasoned with Ras el Hanout, which Joncarl explained was a North African spice mix that is different depending on who blends the spices (it translates to “head of the shop” and is traditionally simply the blend of the best spices a store had to offer at the time). Subtle, slightly sweet, and warming, it was the perfect flavor profile for these prawns.

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After the prawns (which barely lasted long enough to photograph before everyone had all but licked their plates) we were served Stuffed Pepper Quail over Harira with house-made bread fresh from Noord. We know your next question– what’s harira? A traditional North African soup, often spiced with cardamom, cinnamon, ginger or turmeric. Joncarl’s version had prunes, lemon, chickpeas, and caraway as well.

IMG_4983 IMG_4982 IMG_4984 IMG_4987Stuffed, we just barely managed to find room Joncarl’s perfect after-dinner dish: Moroccan spiced dark chocolate bark with caraway as well as other spices, and dried fruits. On the side went fresh figs and honey, all of which we shared with final sips of wine and hearty thanks to Joncarl.

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As usual, another beautiful meal with new flavors and combinations that leave us ready to try even more. All our best to Joncarl– make sure to save us a table at Neuf!

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Sneak Peek of September at COOK

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Above: Ben Puchowitz of Cheu Noodle Bar and Bing Bing.

This time, we’re trying something a little different… Rather than our traditional 2pm launch, our September classes go on sale TODAY at 6pm (that’s right 6pm). With that in mind, take a look at the schedule preview below, share with friends and family and then go here promptly at 6pm to purchase your seats!

In the meantime, you may purchase your seats NOW for the party of the year: Audi FEASTIVAL. On Thursday, September 17, 2015, Philadelphia’s top chefs come together to benefit FringeArts. Now in its sixth year, this annual event will sell out, so purchase your tickets today. An added incentive to purchase early: through August 17, you can save 25% on tickets with promo code EARLYBIRD. Visit the FEASTIVAL website for full details and online ticketing.

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Low Country COOKing with Valerie Erwin of Geechee Girl Rice Cafe

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While Philly often feels like it has never-ending food options, Low Country cooking (traditionally the foodways of Georgia and South Carolina) may still be foreign to many of us Northerners. Valerie Erwin, formerly of Geechee Girl Rice Cafe, set out to give us a taste last Friday.

Though she too was born and raised in Philly, and never visited the South, she grew up with Low Country-inspired cooking, and, as she tells it, with two great cooks for parents (she remembers her father’s bouillabaisse fondly). Yet her food is approachable and delicious; Low-Country comfort with modern elegance.

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