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Photo Recap: An Evening of Indian COOKing with Brian Ricci of Kennett

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Team COOK loves us some Brian Ricci. Especially when he cooks Indian. This past Friday was no exception. With back-to-back snowstorms, we had been looking forward to his spicy return to COOK. Guests always wonder how this Kennett chef learned to cook a curry. In addition to working in the kitchen at Django, Supper and Pub & Kitchen, Brian spent many years at Danny Meyer’s famed NYC restaurant, Tabla. Rival Bros. Coffee Co-Owner and former Pub & Kitchen chef Jonathan Adams (aka Jonny Mac) told us that Brian’s Indian cooking was some of the best he’d ever had and that we should invite him for an Indian-themed class. So we did…twice. We’re already looking forward to a third time around.

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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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Seats Still Available for February Classes

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First things first…Our March classes will go on sale Wednesday, February 5 at 2pm, so mark your calendars and be on the lookout for a preview of the schedule on Foobooz.

In the meantime, we have some open seats for select February classes. Below are the details and direct links to purchase seats.

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Philly’s Puentes de Salud Featured In The New York Times

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The team at COOK was incredibly excited to see this excellent feature about Philadelphia’s Puentes de Salud in the January 20 edition of The New York TimesSupported by the Philly chef community, Dr. Steve Larson‘s non-profit organization provides high-quality medical care to our city’s undocumented and uninsured Latino immigrants, many of whom work within the restaurant industry.

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Fare for the Philippines: A Recap

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Since Typhoon Haiyan struck the Philippines on November 8, 2013, Team COOK has collaborated with our sister restaurants Twenty Manning Grill and Audrey Claire on several fundraising efforts. With the final scheduled event now behind us, we wanted to look back and determine just how many dollars had been raised. But before we give you the figures, we want to thank all of those who donated for their generosity. All funds raised have been given to Gawad Kalinga, a Philippine-based poverty alleviation and nation-building movement. If you would like to donate online, click here.

Below is a list of efforts and events that occurred at COOK and Twenty Manning Grill, along with a total of funds raised.

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Photo Recap: A Champagne Dinner with Olivier Desaintmartin of Caribou Café and Zinc

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While this post is primarily a photo recap of our recent Champagne Dinner with Olivier Desaintmartin of Caribou Café and Zinc, we would be remiss to not mention three things we ourselves learned from Monsieur Desaintmartin. One of those is most certainly not that Team COOK loves Champagne–it’s no secret that I, along with Michelle and Lily, love  bubbles, so no surprise there…But among the many lessons learned last Friday are the following:

1. Champagne is not a grape, but rather a blend of three grapes–Pinot Noir (which gives body), Chardonnay (which gives strength), and Pinot Meunier (which gives fruitiness).

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Say Cheese…You’re Invited to a Cave Raising!

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While Kraft is warning of an impending “cheese” shortage, fear not…On Saturday, January 18 from 7:30 to midnight, cheese lovers will unite at Ruba Hall (414 Green Street) for Cheese Ball II, hosted by Tenaya Darlington, aka Madame Fromage. In addition to a $10 admission, guests are requested to bring a cheese for inclusion in what is sure to be the planet’s largest cheese board.

This year’s proceeds will help local cheese maker Sue Miller of Birchrun Hills Farm build a cheese aging cave. If you’re not familiar with Birchrun, Sue’s local raw-milk cheeses are sold at Di Bruno Bros, Metropolitan Bakery, Fair Food Farmstand, and Headhouse Farmers Market. So why a cave now?

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February First-Timers at COOK

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Happy New Year, COOKies!

With our February 2014 schedule posted just moments ago, I thought I’d share a few of the exciting, first-time-to-COOK instructors we have coming up next month. You can sign up for these classes – plus all the others February has to offer – by clicking here.

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Feel the Chill? A Warming Dish Solution

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Welcome to the coldest day of the year. Yes, we’re only three days into 2014, but nevertheless…

It’s days like this when we crave a simple but hearty meal. And while I love a good soup just as much as the next guy, let’s be real. Drastic times call for drastic measures. Let’s talk meat, or technically poultry.

Looking through COOK’s recipe archives, I came across the following recipe from Hope Cohen, author of “Fast Fresh + Simple.” With warm spices and falling-off-the-bone meat, we’re confident it’ll hit the spot.

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Recipe: DIY Apple Cranberry Pie

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With Thanksgiving just around the corner, you may be putting together your menu. And if you’re like us at COOK, you may be trying to think of new ways to spice up your Thanksgiving routine. And while there are endless ways to treat your turkey, what about dessert? This past weekend, Holly Ricciardi of Magpie Artisan Pie Boutique taught our guests how to prepare a welcome alternative to the standard pumpkin or pecan pie–Apple Cranberry Lattice Pie. Below are the surprisingly simple steps to making your own pie, but if you’re feeling less-than-Martha, it’s ok…Magpie is now accepting Thanksgiving orders!

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