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Category Archives: Class News

November Class Schedule Preview

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OK, COOKies:  time to set that calendar reminder for Wednesday at 2PM when we release our November schedule.

Below is a sneak peek of what we have in store next month. Here’s a tip: take a look at the schedule either tonight or tomorrow, then talk to your peoples (husbands, wives, friends, etc) and be ready to go Wednesday afternoon to book your seats.

NOVEMBER 2014

Sunday November 2 2PM Mochi Madness with Kiki Aranita of Poi Dog (Gluten-Free)

Monday November 3 7PM Koresh Dance Company Presents: The Dancers Diet with Dancer Asya Zlatina and Holistic Health Coach Beth Kaufman of A Mindful Me

Tuesday November 4 7PM French-North African Fare with Paul Lyons of The Good King Tavern

Wednesday November 5 7PM Open Stove IXXX: William Lindsay of Morimoto vs. Phila Lorn of coZara

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Gourd Yourself – It’s Squash Season!

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It’s pumpkin spice latte freak-out season and we at COOK have a bit of the ol’ seasonal squash bug too. In fact, this time of year gets us so squashy that we scheduled a class this month dedicated entirely to winter squash and there are still a few seats left.

This month’s edition of “Meatless Monday” with Beth Kaufman of A Mindful Me will take place on October 20 and features a 4-course vegetarian feast featuring winter squash in all its glory.  Don’t let the name fool you – winter squash are sneaking their way into grocery stores and farmers markets now as part of the fall harvest. Butternut, Spaghetti, Kabocha, Sweet Dumpling, Buttercup and the very popular Sweet Pumpkin are in season and many will be highlighted on the menu. During class, Beth will share the health-supportive elements of winter squash and how to prepare them so you’re left feeling full and satisfied.

To get you more in the winter squash zone, Bon Appetit just published a piece about cooking squash titled “5 Common Squash Mistakes, and How to Avoid Them”.  May the gourds be with you!

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October High-Top Seating Now Available!

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Above: Vetri Ristorante GM Bobby Domenick pours wine for COOK guests seated at our high-tops during a dinner last year.

Sixteen seats. As an intimate demonstration space, that is the typical maximum capacity for our classes and dinners at COOK. We love the environment that creates — it gives our guests the chance to develop a close relationship with the chefs who join us every night to share their delicious expertise with us. But every so often, we’re able to add to the group — and, as a result, amp up the dinner party!

Chef and class style permitting, we sometimes get the opportunity to open up our high-top table seating to COOK guests. Situated in front of the windows along 20th Street, these slightly elevated tables (think stadium seating) are just a few feet from the demo counter. You’re still right up in all the action, with access to the full food and drink experience. And the best part? Each seat is $25 less than the listed class price. We typically add high-tops to the most popular, fast-selling classes to try our best to accommodate demand — meaning these are some hot seats indeed! Check after the jump to find out which October classes will feature discounted high-top seating. Click the class name to get your tix!

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COOK Masters Program Guest Blogger: Nancy Lowell

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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.

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December Classes Not To Be Missed

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If there is ever a time to eat, drink and be merry, it’s the holidays. Next month, COOK is offering a number of great classes to get you into (or out of – depending on you) the holiday spirit. Bring the family or leave them behind and immerse yourself in holiday cooking or don’t. This December there is truly something for everyone at COOK. Here are just a few classes you don’t want to miss!

Sat 12/7, 2pm: Real Cooking for Kids with George Sabatino and His Step-Son Jett
George Sabatino is one of Philly’s hottest young chefs and has received tons of positive press during his stints at Stateside and Morgan’s Pier. But in his opinion, the best press he could receive would come from his own step-son’s food blog, tastysausagesfoodblog.tumblr.com . Eight-year-old Jett’s blog details his dining experiences at restaurants across the city and has become a hit with many Philly chefs and foodies for its good-natured honesty. Have your kids join George and Jett at this class for 7-12 year olds who like to cook and want to make real food. The hands-on menu will be simple, quick and healthy but also fun and tasty and include: pasta salad with cool and crunchy veggies; hand made mini flat breads with a lot of fresh toppings; and Jett’s famous pumpkin whoopie pies with cream cheese filling.

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COOK CLASS RECAP: Marshall Green of Jerry’s Bar

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This past Tuesday, COOK was thrilled to welcome for the first time, Marshall Green, Executive Chef of the Northern Liberties eatery, Jerry’s Bar, for a fall feast.

Jerry’s Bar is essentially the perfect neighborhood restaurant. The beautifully renovated space (run by father and daughter William and Christie Proud) has a timeless feel, and everything is done the way it should be. The local, seasonal dishes are always fresh and flavorful, and the brunch menu is arguably the best in town. There are cocktails to match the food – classics and new creations, but never too fussy.

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COOK Restaurant Sneak Peek: coZara

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Last week, COOK was thrilled to host a sneak peek of Hiroyuki “Zama” Tanaka’s soon-to-open University City restaurant, coZara (meaning “small plates” in Japanese).

Zama has come far in his three-plus years on 19th Street on Rittenhouse Square, and his Zama is one of the city’s go-to spots for sushi. Now,  Zama is on the move with a second restaurant. This December, he is set to open a 140-seat, two-story Japanese restaurant whose menu will include yakitori, noodles and dumplings.

The lucky 16 guests at Zama’s class last week got a special, early taste of the menu which was not only beautiful but delicious as well. Below are the menu as well as photos by Yoni Nimrod for COOK.

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New Instructors Coming to COOK in September

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This September, COOK is featuring a number of first-time instructors who are all bringing something new (and delicious) to the table. Here are some of COOK’s not-to-be-missed fall newbies:

Thursday 9/5 7PM Summer Corn Dinner with Jason Hook of H20 Kitchen
Local chef Jason Hook is making his COOK debut by partnering with Blue Moon Acres Farm to present a cornucopia of corn dishes. After years working in the elite kitchens of Alain Ducasse, Jean-Georges, Christian Delouvier and Philip Legendre, Hook has returned to the Berks County region, bringing with him his style of avant-garde fine dining. His H2O Kitchen special tasting events provide a full spectrum experience for local residents, with a taste of both the local and fresh and the international and rare. In September, each of the courses on Hook’s menu will include organic corn from Blue Moon Acres Farm in Pennington, NJ. Other local ingredients will be included on the menu, which also fuses exotic tastes and ingredients. Please note: this class is not vegetarian.

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Cheese-101 at Home

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Missed Saturday’s Cheese-101 class at COOK? Well, here are the “deets” on how you can recreate the 10-cheese tasting in your own home.

This past Saturday, Di Bruno Bros.’ Emilio Mignucci was joined by cheese blogger and now author, Tenaya Darlington (AKA Madame Fromage), for an exceptional tutorial in cheese tasting and pairing. Emilio and Tenaya, who wrote the new Di Bruno’s textbook on cheese, “Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings“, have been out promoting the amazing cheese tome and doing special tastings across the region.

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July classes that rock!

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COOK’s July class schedule features one of the most interesting line-up of classes that we have ever offered. Here are a few of the diverse demos we have going on next month that are not-to-be-missed:

Wed 7/3, 7pm: Regional Southern BBQ Styles with Justin Swain of REX 1516

There is a reason everyone in the south eats BBQ: because it’s delicious. But it’s by no means the same from state to state. Each Southern locale has its own particular variety of barbecue, particularly concerning the sauce. North Carolina sauces vary by region; eastern North Carolina uses a vinegar-based sauce, the center of the state enjoys something called “Lexington-style” barbecue, which uses a combination of ketchup and vinegar as their base, and western North Carolina uses a heavier ketchup base. South Carolina is the only state that includes all four recognized barbecue sauces, including mustard-based, vinegar-based, and light and heavy tomato-based. Memphis barbecue is best known for tomato- and vinegar-based sauces. And that’s just the tip of the barbecue iceberg!

Next month, Chef Justin Swain of South Street’s southern food mecca, Rex 1516, will take guests on a journey through the various regions and styles of southern BBQ. Any and every BBQ enthusiast in Philly needs to be at this finger-lickin’ good class!

 

Sat 7/13, 7pm: Modern Hawaiian Fare with Kiki Aranita and Chris Vacca of Poi Dog Snack Shop 

If you know Philly’s booming street food scene, then you, no doubt, know about Poi Dog. The Vendy Award-nominated food truck is the brainchild of former Classics instructors, Kiki Aranita and Chris Vacca, who have brought Hawaiian cuisine to the streets of Philadelphia with gusto. And this is not your average food cart! The pair offers some of the most delicious and underrated fare around and it’s one of the most exciting recent additions to Philly’s food scene in general.

Poi Dog offers a menu of classic island fare with a contemporary spin. At COOK, they will be demo’ing: ahi poke, Saimin with pork belly adobo, Kalua pork plate with lomi lomi salmon and banana lumpia with chocolate haupia dipping sauce. You may not know what half of those things are now but if you come to this class you will be very glad you did!

 

Wed 7/17, 7pm: A Global Hot Dog Adventure with Keith Garabedian of Hot Diggity 

Philadelphia Inquirer restaurant critic, Craig LaBan, called the hot dogs at Hot Diggity “superior” while Food Network personality (and former host of “Double Dare”) Marc Summers proclaimed the Hot Diggity wieners “the best hot dogs” he has ever had! And they should know.  Hot Diggity has made it their mission to bring hot dogs back to the City of Brotherly Love. The city and hot dogs have a rich history together, but the rise of other local favorites has pushed the humble hot dog to the back burner. No more, says Chef-Owner Keith Garabedian!

If you think of Oscar Meyer when you hear the words “hot dog”, think again. At COOK, Keith will give guests a taste of hot dogs and hot dog styles from around the globe. This is a hot dog lover’s dream and the perfect place to learn how to spice up your own hot dog game this summer.

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