Menu
Menu

Category Archives: Chef News

Class Recap: Cooking with the Greek Twins! Frances Vavloukis and Katherine Pardalios

greek4

Our favorite Greek Chef, Frances Vavloukis, returned to the COOK kitchen this week and this time around, she brought a special guest with her- her twin sister Katherine. Katherine has been visiting from Greece and decided to join Frances for a Greek family affair. The duo showed us how to make all the classic Greek dishes we love. Take a look at their incredible menu!

Continue reading ...

Oh, The Places You’ll Go with Classes at COOK!

FrenchRiviera4

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!

Continue reading ...

Heard, Chef! Seafood Suggestions from George Sabatino of Aldine

Surdam_004

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!

Continue reading ...

Class Recap: Summery Vegan Bites with Rachel Klein of Miss Rachel’s Pantry

rklein

Rachel Klein of Miss Rachel’s Pantry returned last week for an occasion we can all certainly get behind: happy hour! Rachel prepared three amazing happy hour vegan dishes to be enjoyed by carnivores and vegans alike. And, in true happy hour fashion, we kicked things off with a light summery cocktail: a grapefruit gin rickey. She also brought along a few vegan friendly bottles of wine to share. Look at what else she prepared!

Continue reading ...

Heard, Chef! Top 5 Chef Tips Heard in the COOK kitchen

kiki

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’ve been rounding up our favorite tips from our talented chefs and we’d like to pass on the wisdom! Take a look at the top five tips we’ve learned from our visiting chefs.

Continue reading ...

Class Recap: Rock n’ Roll! Kids Class with Shayna Marmar of Honeypie Cooking!

kids5

Shayna Marmar, of Honeypie Cooking, returned to the COOK kitchen this week for another exciting and informative kids class! This time, the theme was Rock n’ Roll and we did just that! Shayna walked us through the process of rolling your own sushi, summer rolls, burritos, and crepes. At the end of class, we all got to take home what we made and we even had some more ideas for recipes of our own! Take a look at what we were up to.

Continue reading ...

Get Your Tickets for the Philadelphia Farm and Food Fest

Sabatino_4

The Philadelphia farm and food festival is just a few days away so get your tickets if you haven’t already! The event, which takes place at the Pennsylvania Convention center on Saturday, April 8th, is drawing in talented farmers and chefs from around the region- including many of our COOK regulars! These dedicated craftsmen are going to be doing cooking demonstrations as well as continuing the conversation surrounding sustainable farming.

Continue reading ...

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

Local5

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.

Continue reading ...

An Evening with Chef Carlo Arriola of Audrey Claire

Carlo2

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!

Continue reading ...

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

Quebec9

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.

Quebec1

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.

Quebec10Quebec8

Continue reading ...