Category Archives: Uncategorized

Destination Quebec: A Jewish Food and Drink Road trip with Joseph Howard of Abe Fisher and Steve Wood of Luca Restaurant


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.


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.


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COOKbook Corner: Beat the Winter Doldrums with a Culinary Vacation


We’re finally entering into the home-stretch of all this cold winter weather. If the gloom has been getting you down, break it up with some fun recipes from around the world. Expanding your culinary repertoire might just be the thing you need to mix it up and escape the monotony. We have plenty of cookbooks to inspire you. Check out our recommendations below!

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Valentine’s Day Recipe: Chocolate Truffles from Rouge!


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.

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Sneak Peek of March at COOK


Photo: Heather Thomason of Primal Supply Meats.

We’re putting the finishing touches on our March schedule, and it’s all that and dim sum! Here’s a sneak peek of what we have coming up. Don’t forget to grab your seats here Monday, February 6th at 2pm.

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COOKbook Corner: Start Prepping for Super Bowl LI with recipes from COOK!


Super Bowl Sunday is right around the corner and whether you’re a fan of the Patriots or the Falcons, one thing will be sure to unify us all next weekend: the food! Get over to COOK and pick up some COOKbooks to inspire your Super Bowl Sunday menu. Check out some of our recommendations below.

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Hightop Table Seating Available for Select February Classes


Above: Ned Maddock of Broad Table Tavern.

Our February classes sold out quickly, so in case you’re wondering, our March classes will go on sale Monday, February 6 at 2pm. Until then, good news! Due to popular demand, we have released hightop table seating to select February classes. THESE DISCOUNTED SEATS ARE NOT AT THE COUNTER, but the menu and experience are the same.

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COOKbook Corner: Cookbooks to Inspire your Health Transformation in 2017!


At the end of every year, many of us vow to make healthier choices, especially following a particularly gluttonous holiday season. If you’re just beginning your health journey, we’ve got you covered. Visit us at COOK and explore our shelves for some health-conscious cookbook motivation!

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


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!

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“I received a COOK gift certificate. Now what?”


Around this time of year, when so many of you receive a holiday gift certificate, there is one question we hear more than any other: “How do I get into a class?” The question is often followed by, “It seems like you’re always sold out!” While there are often SOME seats available to select classes, getting into the class of your (first) choice does indeed require some planning. So with February’s schedule coming out this Thursday at 2pm, we’d like to take the opportunity to offer some class registration tips. Before we begin, keep in mind that gift certificates never expire, so if you don’t see anything in February that strikes your fancy, no worries–hold out for the next month!

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


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!

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