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Category Archives: Hahri’s World

Cheese Please with Patrick Feury of Nectar

Patrick Feury, the Executive Chef/Partner of Nectar Restaurant located in Berwyn, Pa  made his return to COOK with this cheese filled class on February 26, 2013.  Feury sources fresh, local, natural and organic ingredients and applies them to simple French and Asian techniques at Nectar.  Among Pat’s extensive culinary experience and expertise, he is certified in cheesemaking from the Vermont Institute for Artisan Cheese at the University of Vermont. Or as Lily from COOK would put it “Pat is a Cheese Genius who went to Cheese Camp.”

Pat brought with him an assortment of exquisite cheeses from Doe Run Farm, Birchrun Hills Farm, and Yellow Springs Farm all found locally in Chester County.  He would incorporate cheese in all of his courses and provide a demo on how to make simple cheeses you can make at home without the need of a cheese cave!

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Sustainable Seafood with Kris Sandholm

Chef Kris Sandholm makes his return to COOK to discuss the topic of sustainable seafood.  He has 17 years of experience in the restaurant and hospitality industry, recently the Chef/Owner of Bethlehem, PA’s Starfish Brasserie. This ex-Marine and Florida Culinary Institute alumni believes in operating a seafood restaurant in the most sustainable way possible.  As an advocate of sustainability, he is working with the Department of Natural Resources in Maryland fighting for the cause.

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Charcuterie Basics with Nick Macri of Southwark

Beards are optional if you want to get into charcuterie.
Nick Macri of Southwark (left) & Mark Regan of South Philadelphia Tap Room (right)

Nick Macri is the Sous Chef and Charcutier of Southwark located in the Queens Village neighborhood of Philadelphia.  This Canadian from Toronto found his way to Philadelphia on a soccer scholarship to Drexel University.  He has since built a reputation as one of Philadelphia’s top meat men.  He is the “People’s Champ” when it comes to Bologna, winning the Cochon555 HeritageBBQ Bologna Contest:  https://twitter.com/COCHON555/status/241764084574453760.

On Tuesday, October 9th 2012, Nick Macri promised the guests of his Charcuterie Basics COOK class “even if you don’t learn anything, I promise you will not leave hungry.”  Luckily for him, the class was filled with eager DIY at home charcuterie beginners who came prepared with questions.  The class included hands-on demos of the techniques behind making terrines and sausages, as well as curing and brining methods.  

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Cheu Noodle Pop-Up with Ben Puchowitz

On Sunday September 23, 2012, COOK hosted Cheu Noodle Bar‘s 4th and possibly its final pop up.  Ben Puchowitz of Cheu Noodle Bar & Matyson BYOB  are about 3-4 months out from opening their highly anticipated noodle bar  located somewhere in the Midtown Village area.  This was the first pop up that COOK has hosted and it was quite the success!  Hopefully there will be more pop ups offered at COOK in the future!

With Cheu Noodle Bar’s opening day menu planned out, 32 people in 2 seatings were treated to a sneak peek.

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Swedish Smörgåsbord: Return of the Hammer

Henrik “The Hammer” Ringbom returns to COOK’s stoves after a recent visit back home to his native Sweden.  We can only assume as the victor of COOK’s Open Stove 4 he received the hero’s welcome in his homeland.  You know typical hero stuff: keys to the city of Stockholm, talk show appearances, etc.  Henrik, his wife, and adorable 1 year old daughter Juniper visited family and friends in Sweden.  While he enjoyed some Rest & Relaxation, he was also there to be inspired by the authentic Swedish cuisine for his class at COOK last Thursday, September 20, 2012.

You are now entering the ABBA-Free zone.  Please leave what you know about Swedish cuisine and the meatballs behind.  Also the Swedish Chef isn’t from Sweden, so stop asking.

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TGIFoieday with Ben Puchowitz of Matyson

Meet Ben Puchowitz, Executive Chef of Matyson, who recently won Philadelphia Magazine’s “Best of Philly: Tasting Menu”.  When Ben’s not creating a new themed tasting each week, he enjoys listening to Jazz music, drinking ice cold Budweiser and eating all types of Asian Noodles.  Ben is a very likable guy.  But to some, he’s considered the enemy. With the recent California Ban on Foie Gras, Philadelphia chefs showed their support for the use of Foie Gras by holding events around the city.  The month leading up to the ban Philadelphia held #FoieFridays.  This was the brainchild of Kevin McKenzie and Chef Jason Cichonski of Ela, where participants offered a special Foie Gras dish for $10.

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Prost! Oktoberfest bei COOK!

Lederhosens, Dirndls and Bier Steins.. Oh My!

Put on your lederhosen or dirndl, and ready the bierfass!  O’ zapft ist!  Jeremy Nolen of Brauhaus Schmitz kicked off Feastival month at COOK properly with an Oktoberfest celebration on August 1st 2012!   The class was an excellent preview to Brauhaus Schmitz 4th annual Oktoberfest on September 29th 2012!

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Hot Diggity: Hot Dog Cook Off

Team COOK would like to preface this post with two tidbits. First, heartfelt congrats to the post’s contributor, Hahri Shin, a COOK regular who took second place at the First Hot Dog Cook Off! Given the number of COOK classes he’s attended, I suppose we could say we taught him everything he knows…Second, if this post has you jonesing for a hot dog, there are still a few seats available for COOK’s upcoming hot dog class (“Dog Gone It: A Hot Dog History with Keith Garabedian of Hot Diggity and Hawk Krall, Local Artist and Hot Dog Expert”) this Saturday. So don’t delay–ENROLL NOW!

Last week, the South Street Headhouse District presented “The Dog Days of Summer” in honor of National Hot Dog Month.  Participating in the Dog Days of Summer, Hot Diggity hosted their First Hot Dog Cook Off on Sunday July 22nd.  This wasn’t a traditional cook off, but a topping off!

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Totally Tuna with Jon Cichon

Sorry Charlie. I’m terribly sorry I had to do this through a blog post.  This note will be the last memory you’ll ever have of me.  I’m done with you because I have found someone else whom I think the world of.  I think the only way is for us to go our separate ways.  Don’t blame yourself, or your hipster glasses, fisherman’s hat and 2.8oz can. It’s only fair that I should let you know how it all transpired.

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News Flash: Zombie Epidemic

 

We interrupt your regularly scheduled blog post reading to bring you this important news alert.

From Miami to China, there has been an increasing trend of attacks on humans by the undead.  With the zombies having an insatiable hunger for human flesh and brains, heed our warning, the zombie apocalypse is upon us!

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