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Category Archives: Class News

Class Recap: Mother’s Day Soul Food Dinner with Malik and Adrianne Ali

So many memories are attached to food. Think back on your childhood, and you most assuredly have some distinct fondness for a particular dish. When Malik Ali of South suggested that he bring his mom, Adrianne, back for a class near Mother’s Day so that can share some of his memories, we were all about it!

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Class Recap: An Evening with Todd Lean, Kevin Yanaga and Anthony Kelley of Pod

At this point, one might be able to call Stephen Starr’s Pod a Philadelphia culinary institution. Having been opened for nearly 20 years gets you that status. And very much a part of that story is Executive Chef Todd Lean. Read on for a look at his visit to COOK along with a couple of other key members of Pod’s team. 

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Class Recap: An Infusiastic Happy Hour with Stock and Bouquet CBD

With an increase in information about cannabinoids, their benefits, and their different vehicles, it was only a matter of time before we saw an increase in their use outside of recreational consumption. Last Friday we welcomed Max Tuttleman of Bouquet CBD and Tyler Akin of Stock for a foray into cooking with one such hemp derived cannabinoid.

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Class Recap: Día de los Muertos with Dionicio Jimenez and Matt Polzin of El Rey

How do scorpion tacos sound? Would you be willing to try tongue or brain? Well, this past Saturday sixteen adventurous COOK guests did exactly that by enjoying a sneak preview of El Rey‘s Día de Muertos dishes. From Monday, October 29th to Sunday, November 4th, Chef Dionicio Jimenez will be serving cuisine traditionally served during the holiday celebration of the dead in Mexican households. With a bit of liquid encouragement from Beverage Director Matt Polzin, many guests cleaned their plates while learning about Día de los Muertos. Read on to see how Dionicio’s curiosity-invoking menu played out and get Matt Polzin’s Corpse Reviver #4 recipe, perfect for upcoming holiday festivities! 

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October Classes Still Available!

Fall is finally here, and while you may be sad that summer is over, just think of all the delicious food that autumn has to offer!  Here at COOK we are anxiously awaiting the bounty of apples, sweet potatoes, squash, pumpkins and more fall produce that chefs will be bringing into our kitchen. Our November schedule will be released on Monday, October 8th at 2 PM, but in the meantime treat yourself to one of our October classes that still have seats available. Don’t let these classes fall through your hands!

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Class Recap: Duan Wu Festival with Baology

Held on the fifth day of the fifth month of the Chinese calendar, Duan Wu, more commonly known as the Dragon Boat Festival, commemorates the life and death of Chinese scholar Qu Yuan. But why dragon boats?  During the Zhou Dynasty, Qu Yuan was slandered by jealous government officials and banished by the king. In despair and disappointment, he drowned himself in the Miluo River, and commoners rushed to the water in boats to recover his body. Thus the tradition was born to hold dragon boat races on the day of his death. There’s so much more to Duan Wu than boats though, including the food served to commemorate the holiday. Thankfully for us, the Baology team, husband and wife Judy Ni and Andy Tessier, put on a dinner stuffing COOK guests with Taiwanese cuisine and knowledge. Read on to learn how to make bamboo wrapped dumplings, traditionally served during the Duan Wu Festival!

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Class Recap: COOKbook Author Series: “Dining In” with Alison Roman

Last Saturday we had the pleasure of welcoming into COOK the author of the wildly popular cookbook Dining In, Alison Roman. Alison previously was the Senior Food Editor at Bon Appétit Magazine and BuzzFeed, and her work has appeared in the The New York TimesCherry BombeDarling and Lucky Peach. After enjoying four courses straight out of her cookbook, COOK guests went home with a signed edition of Dining In as well as big smiles on their faces.  Taking a simple approach to cooking, Alison focuses on making recipes “highly cookable” and that is exactly what she demonstrated in her evening class.  Read on to see the beautiful dishes she prepared and learn more about Alison Roman and her cookbook!

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Class Recap: A Very Vegan New Year’s Eve Happy Hour with Christina Martin of Cooking to Nourish

Christina Martin of Cooking to Nourish returned to COOK last night to get us into the New Year’s spirit! Her 100% vegan menu was a great way to showcase how healthy eating can be delicious. With the New Year approaching, many people make resolutions to eat better and get in shape. Cooking to Nourish is a great resource, as Christina focuses on teaching the basics of healthy and sustainable eating. Not only will this post review Christina’s vegan hors d’oeuvres, but it will also tell you how to make the cocktails, perfect for a New Year’s party. So read on for some New Year’s Eve party inspiration!

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Class Recap: Amazing Grace: Wine Dinner with Scott Megill and GM Elizabeth Megill of Grace Winery

This past Wednesday, Executive Chef Scott Megill and General Manager Elizabeth Megill of Grace Winery graced (see what we did there?) COOK with a fantastic seasonal wine pairing dinner. The Inn at Grace Winery is located in the heart of Brandywine Valley in Glen Mills, Pennsylvania. The original Quaker farmhouse from 1734 sits on fifty acres of historic land. From housing the British during the battle of Brandywine, to housing countless barrels of wine, this beautiful land has certainly seen a lot. In 1995, current owner Chris Le Vine named the winery after his sister, Grace, who previously owned the establishment, formally Sweetwater Farm Bed and Breakfast.

While the wine was absolutely a hit, Scott’s execution of locally procured meats, cheeses, and vegetables stole the show. COOK guests enjoyed an amuse trio followed by a four course meal. Each course was served with a wine that complemented the flavors of the dish.

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New Retail Items at COOK

The holiday shopping season is officially underway. Lucky for you, we just added several new retail products which make excellent gifts for the home cook in your life, or yourself! There is no better time than today, during our Black Friday sale to come in and check out the goods. Not only will you receive 20% off, but you will also be handed some warm and delicious mulled apple cider! How can you say no to sales and cider? Sale ends today 11/24 at 8pm. Take a peek below the jump to see what we’re excited about!

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