Photo: Mel Tonorio of Usaquen.
We’re putting the finishing touches on our November schedule, but here’s a sneak peek of what we have coming up. Don’t forget to grab your seats here this Saturday, October 7th at 4pm.
Matt Kemp of Shoon Sushi stopped by last week to show us the ropes on all things sushi. From breaking down a fish to making sushi rice, Matt offered up pro-tips from his years of practice. After class, we all left excited and ready to try it at home. Take a look at what he made for us!
Summertime is nearing an end in just a few short weeks and we’re already feeling the nostalgia from all our wonderful summer classes. If you’ve missed out on the summer fun or want to relive your own moments here at COOK, check out our ever expanding gallery page where we share all the food-filled moments we’ve captured in our kitchen.
As an industry worker zipping around on your feet for hours, the best part of the day is enjoying a shift drink: a post-work alcoholic beverage to decompress, take a load off, and yes, enjoy a nice buzz before heading home to bed. In this series, we’ll be exploring the many fantastic bar programs of Philadelphia where you can treat yourself after a hard days work.
Lou Boquila, former Chef de Cuisine of Audrey Claire, made a triumphant return from his COOK hiatus this week to make his debut as chef and owner of Perla, a modern Filipino BYOB. This class comes just a few weeks ahead of the one year anniversary of Perla and we were super excited to see what he’s been up to! Take a look at a few of the gorgeous dishes he cooked up for us.
At COOK, we love to make sure we’re always keeping our shelves fresh with the best and most recent cookbooks. Over the last couple months, we’ve added a few gems to our collection. For those of you on the market for a new addition to your culinary book shelf, stop on in. Look below for just a few of our newest cookbooks.
This week, we brought our Open Stove competition back to the COOK kitchen. This month’s contenders were Ned Maddock and Yehuda Sichel. These two talented Philly chefs went head to head to show their chops and create a four course meal with a few challenging ingredients and obstacles along the way.