Menu
Menu

Category Archives: Local

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 ...

Valentine’s Day Recipe: Chocolate Truffles from Rouge!

chocolatetruffles

If you’re looking to make a sweet gesture this Valentine’s Day, we have just the thing. Our friends at Rouge provided us with a delicious recipe for the most decadent chocolate truffles and because we love you guys so much, we wanted to share it with you! Look below for the recipe.

Continue reading ...

Find the Perfect Valentine’s Day Gift at COOK!

valentinesday

Valentine’s Day is coming up, and here at COOK we have the perfect gifts for your special someone. Stop in and browse through our selection of cookbooks, soaps, candles, and other pantry items to find a unique gift. Take a look below for some of our favorites!

Continue reading ...

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

cinder1

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!

Continue reading ...

Class Recap: Cooking with (and Drinking) Sparkling Wine with Joncarl Lachman

sparkling2

We celebrated our last class of 2016 the best way we know how with lots of bubbly and Joncarl Lachman of Noord, Neuf, and The Dutch. We were popping bottles all night as we cooked our way through four courses and got to enjoy a different glass of sparkling with each plate. Take a look out our evening!

Continue reading ...

Cocktail Recipe: Warm Up with a Cocktail from Twenty Manning Grill!

charmoffinches

Are you in need of a cocktail to help you warm up this holiday season? Our friends at Twenty Manning Grill have just the thing to get you in the holiday spirit. Spread some cheer with one of their popular seasonal cocktails, Charm of Finches. See the recipe, courtesy of Resa Mueller, below!

Continue reading ...

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

fw

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!

Continue reading ...

COOKbook Corner: Shop our new arrivals at COOK!

bookshelf

Are you on the market for some new cookbooks or are you looking to shop around for friends and family this holiday season? If you’re searching for ideas, look no further than COOK! Here, our bookshelves are constantly evolving. Take a look at some of our new arrivals!

Continue reading ...

Thanksgiving Wines for Everyone to Enjoy

tgwine

Whether you’re a host or a guest this Thanksgiving, you’re probably planning and bringing some wine to the table. While the task of choosing a wine for everyone can be daunting, we at COOK are here to help!

Continue reading ...

Thanksgiving Leftovers Recipes from Beth Kaufman Strauss of Grateful Plate!

thanksgiving-leftovers

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!

Continue reading ...