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Category Archives: Class News

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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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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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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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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Class Recap: Cinder-Ale-A Beer Dinner with Chef Jonathan Petruce and Garrett Williams of Cinder

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Jonathan Petruce and General Manager, Garrett Williams, from the newly opened beer and pizza joint, Cinder, stopped by this week to talk about their new spot and to share some of their favorite food and beer with us! Cinder is focused on serving sour beers, ciders, and a variety of those hard-to-find beers along with wood-fired pizza and other fare. Take a look at some of the great food and beer we enjoyed!

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Sneak Peek of February at COOK

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Photo: Ned Maddock of Brigantessa.

We’re putting the finishing touches on our February schedule, and it’s looking like one sweet Valentine month! Here’s a sneak peek of what we have coming up. Don’t forget to grab your seats here tomorrow, Thursday, January 5th at 2pm.

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Class Recap: Pumpin’ (Waffle) Iron with Robin Admana and Sandy Trinh of Foolish Waffles

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We felt like getting a little silly for Sunday brunch this week, or as Robin Admana and Sandy Trinh would put it, a little foolish. You guessed it! Foolish Waffles served up four courses of deliciousness, and it was no joke. Take a look at some of these amazing plates!

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Recipe: Frances Vavloukis’ Baklava

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Health and wellness coach Frances Vavloukis stopped in this week for a hands-on Greek pastry class at COOK and the results were delicious! She walked us through the steps of baklava, koulourakia, and kourambiethes. Guests took home their creations as well as the recipes, and we thought we’d spread the love. Look below for a recipe for  (and photos of) Frances’ amazing baklava!

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Thanksgiving Leftovers Recipes from Beth Kaufman Strauss of Grateful Plate!

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Beth Kaufman Strauss of Grateful Plate joined us this week to show us how to get the most out of our Thanksgiving leftovers with some fun recipes. Not only did she whip up a great meal, she also made sure to leave us with the recipes so you could recreate them. Check out some of these great ways to transform your holiday leftovers!

Roasted Vegetable Salad with Apple Cider Vinaigrette
Serves: 4-6

Savory Granola:
1 cup rolled oats
1/4 cup sunflower seeds 1/2 cup almonds, sliced 1/4 cup pumpkin seeds
2 tbsp poppy seeds
2 tbsp sesame seeds
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne
1 1/2 tsp fresh rosemary 1 1/2 tsp fresh thyme
1 large egg white, beaten 1/4 cup olive oil
1 tbsp maple syrup

Salad:
2 cups leftover roasted vegetables
8 cups mixed salad greens

Make granola: Preheat oven to 350°. Toss all ingredients together in a medium bowl. Transfer mixture to a rimmed baking sheet and bake, stirring once, until golden 25- 30 minutes. Let cool.

Make salad dressing – Make all ingredients together. Set aside. 3. Make salad -Mix salad greens, leftover vegetables and dressing.

Top with granola.

Stuffing Waffles with Maple Gravy Topped with Fried Egg
Serves: 6

Waffles:
4 cups leftover stuffing
2 whole eggs, beaten
1/2 – 1 cup vegetable stock

Gravy:
2 Cups leftover gravy 3/4 cup maple syrup

Fried Egg:
6 eggs
olive oil
salt & pepper

In a large bowl, stir together the leftover stuffing and eggs. Add 1/4 cup of veggie broth and mix until well combined. Continue adding stock until the mixture is well moistened.

To make gravy, heat your leftover gravy up. Once hot slowly whisk in maple syrup. Set aside.

Waffles- Preheat the waffle baker and grease it with cooking spray.

Scoop 1⁄2 cup stuffing mixture into the prepared waffle baker, spreading it evenly. Close the lid and let the waffle bake until golden brown about 7-10 minutes. You want to make sure the egg is cooked completely.

While Waffles are cooking, start cooking fried eggs.

Transfer the waffles to a serving plate then repeat the filling and baking process with remaining stuffing.

Serve with maple gravy and fried egg on top.

Pumpkin Pie Milkshake
Serves: 4

4 3-inch slices of leftover pumpkin pie
8 large scoops vanilla ice cream
1 1/3 cups milk
1/2 cup reserved crust

Combine all ingredients in a blender and process until almost smooth. Top with crumbled piecrust. Enjoy!

If you don’t feel up to the task of cooking your entire Thanksgiving meal this holiday, not to worry! Grateful Plate is offering their Thanksgiving Fixin’s menu with plenty of amazing sides for you to choose from. Each portion serves four people and the best part? They deliver! Deliveries will be made on Tuesday, November 22nd and Wednesday, November 23rd. Be sure to check out the menu and get your orders in by Thursday, November 17th!

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