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Real Maine Food With Ben Conniff of Luke’s Lobster

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Food, more often than not, has a story. And, while a meal has a history alone just in how it was cooked, that story can expand to include anything from where you ate it or who you shared it with, to whatever it is that very last bite will always remind you of.

With Real Maine Food (available for purchase at COOK!) Ben Conniff and Luke Holden of Luke’s Lobster compiled the stories and recipes they found in Maine, alongside many of their own, to showcase the story of Maine food. With the book out and the summer just ahead, they took the time to stop and share some of the stories and bites with us.

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A Saturday Brunch in Partnership with The Food Trust and Jason Cichonski

Brunch drinks aplenty at COOK this past weekend.

 

It started a little something like this: June 6th, sixteen participants met up with Jason Cichonski (Ela and The Gaslight) on a sleepy Saturday morning at the Fitler Square Farmer’s Market. COOK worked in partnership with The Food Trust, so we were lucky to meet up with Kalie Wertz and have her walk us through the market. Meeting farmers and learning about their methods and products, we were lucky to learn about the healthy, sustainable methods of food production that are made so accessible to Philadelphians through The Food Trust.

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Sneak Peek of April 2015 at COOK

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Above: Eli Collins of Pub & Kitchen.

This April, signs of spring are all around at COOK. Below is a preview of our April class schedule. Share with friends and family, and be ready to make your purchase TOMORROW AT 2PM!

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Recipe: A Colorful Salad for a Grey Winter’s Day

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During this stretch of single-digit temperatures and salt-streaked sidewalks, we could use a break from the grey. This past weekend, Betsey Gerstein Sterenfeld of Essen returned to COOK and began the meal with a colorful respite from winter. Thank you to Betsey for braving the snow and for sharing the recipe for her delicious winter salad.

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Sneak Peek of March 2015 at COOK

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Above: Peter Woolsey of Bistrot La Minette and La Peg. Photo by Michael Spain-Smith.

This March, lose an hour, gain some flavor at COOK. We may be in the thick of winter, but with March comes Daylight Savings, the official first day of spring, and so much deliciousness at COOK. Below is a preview of our March class schedule. Share with friends and family, and be ready to make your purchase TOMORROW AT 2PM!

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Recipe Roundup: Two from Brian Ricci of Brick & Mortar

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Brian Ricci is no stranger to COOK. During his position at Kennett, Brian made several eclectic appearances in the COOK kitchen–a Burns Dinner a couple years back (complete with haggis bundle); a curry feast (at the recommendation of Rival Bros.‘ Jonathan Adams, who praised Ricci’s curry, which was a popular staff meal during their shared Pub & Kitchen days); and many more. So when we heard that Brian was to be the chef at the upcoming Brick & Mortar, we jumped at the chance of hosting a restaurant sneak peek event.

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February Classes at COOK…What’s Left?

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Pictured above: Our Emmanuelle Cocktail Series kicks off on February 25 with a focus on Punch

February is an especially exciting month at COOK so we’re not surprised that we’re almost fully booked. However, there is still space available for three fantastic classes; full descriptions are listed below. However, as was the case with our other February offerings, they’re sure to fill up quickly. So what are you waiting for? Enroll today!

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Holiday Chopping: A Pictorial Preview

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‘Tis the season? Not quite, but here at COOK we’re already planning ahead for the upcoming holiday season. We’ve cleared space in our retail pantry and on our bookshelves for new (and returning) items.

In the coming weeks, we will be Insta-tweet-book-ing photos from a recent photo shoot to highlight the unique, epicurean gifts available for purchase at COOK. Until then, here’s a sneak peek! All items are currently available, and, as a reminder, we’re open Tuesday through Sunday noon until 5pm (unless our doors are closed for a class–check our schedule here).

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COOKing with Tea

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Today’s guest blogger is Alexis Siemons, a tea consultant and writer living in Philadelphia. She is certified in the Foundations of Tea (Level 1 & 2) by the Specialty Tea Institute, a division of the Tea Association of the USA. As a tea enthusiast, she writes about her steeped adventures on her website and blog, teaspoons & petals, teaches a series of culinary tea classes, and develops tea-infused recipes for restaurants. She also consults with tea companies, developing tea programs and creative marketing strategies. Her recipes and stories have been published in Anthology Magazine, Grid Magazine, Philadelphia Magazine, Kinfolk Magazine, Remedy Quarterly and Design*Sponge.

The deeply smoky campfire is crackling with embers headed up into the fall sky. You’re wrapped in your well-worn sweater and tucked under a flannel blanket with a mug of steaming apple cider cupped between both hands. Take me there. That is the ultimate fall moment. But when I can’t escape city streets, I recreate that autumn adventure in a tea infused cup of apple cider. Lapsang souchong tea when steeped in sweet apple cider, lends its rich, piney, smoky notes that warm you to the core. The cinnamon sticks and cloves mingle for spiced complexity. And I’ve been told that dark rum adds an extra log to the fire of warmth in the sip.

Consider the recipe for this tea infused cider (see below) a sneak peek of what you will experience in my class on cooking with tea on November 9th at 1pm (enroll online here). I hope you will join me to explore some of my favorite warming teas, as I share tea 101 tips/lessons that I’ve learned over the past 7 years while working in the tea industry and through my steeped certifications. Beyond the classic cup of tea, we’ll focus on techniques of layering tea in your recipes that give comfort foods a steeped twist. We’ll let it play in heavy cream, infuse it into oils, grind it into a fine powder for baking, steep it into stocks, etc. Set your tea free from the cup, and let it play in the pot settled on the stove or baking dish nestled in your oven. Treat the tea leaf like an herb or spice, and you’ll be surprised by the depth of flavors or balance it can bring to any dish.

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Cheers to five years! An Audi FEASTIVAL Video Recap

Fridays. A day often observed with early closings and happy hours. Sprinkle in some movie openings and voila–weekend. While we ourselves are not closing early, we ARE looking forward to tonight’s “happy hour”–a wine class with local wine writer and consultant Brian Freedman. Unfortunately (except for 16 lucky people) tonight’s class is sold out but we CAN share a movie with you.

The folks at Branded Productions have put together yet another fantastic video recap of this year’s Audi FEASTIVAL. This year was a benchmark year, celebrating five years of FEASTIVAL-ing. Back in the days of branding the event in 2010, I had no idea what it would grow to be.

So, sit back, push play and enjoy. See you next FEASTIVAL!

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