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Low Country COOKing with Valerie Erwin of Geechee Girl Rice Cafe

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While Philly often feels like it has never-ending food options, Low Country cooking (traditionally the foodways of Georgia and South Carolina) may still be foreign to many of us Northerners. Valerie Erwin, formerly of Geechee Girl Rice Cafe, set out to give us a taste last Friday.

Though she too was born and raised in Philly, and never visited the South, she grew up with Low Country-inspired cooking, and, as she tells it, with two great cooks for parents (she remembers her father’s bouillabaisse fondly). Yet her food is approachable and delicious; Low-Country comfort with modern elegance.

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August Classes at COOK…What’s Left?

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Pictured above: Olga Sorzano of Baba’s Brew.

Team COOK is busy planning our September class schedule–stay tuned for a release date. In the meantime, there is still space available in a handful of August classes. Check out full descriptions below and enroll online today!

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Lamb Butchery with Brett Romberg of Mainland Inn

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Alright people, prepare yourselves for this one (and non-meat-eaters, be wary)! We watched a whole lamb butchery this past Sunday, and we’re excited to share it with you. We learned a lot this past weekend, and enjoyed an entire meal of lamb dishes to boot.

Our guest chef for the evening was Brett Romberg, the Chef de Cuisine at Mainland Inn in Harleysville. Mainland Inn is run by farmer Sloane Six, whose farm, Quarry Hill, supplies the produce and meat. To complement the farm-to-table food they serve, all the ingredients used in the restaurant are entirely organic and sustainably sourced. Yes- we said all, even the spirits!

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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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