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Seats Still Available for February Classes

february

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.

Sunday, February 9, 2pm: Pupcakes for Kids with Sue Puchowitz, Art Instructor
Join Sue Puchowitz, professional art educator with 30 years experience (and mother of Matyson and Cheu Noodle Bar chef, Ben Puchowitz), for an incredible class for building unique, edible, cake decorated pooches and doggy cupcakes. Sue’s edible artwork is something to behold – and a wonderful way to combine art with food. All supplies will be provided. Recommended for children ages 5-11.

The following previously sold-out classes are now available for hightop table seating only. THESE DISCOUNTED SEATS ARE NOT AT THE COUNTER, but the menu and experience are the same.

Wednesday, February 5, 7pm: A South Philly-Style Italian Dinner with Stacey DiPlacido of Fitzwater Café
Italian cooking is in Stacey DiPlacido’s blood. The South Philly native is the Executive Chef of brunch hotspot, The Fitzwater Café, and was previously a teacher at Williams Sonoma. (She was recently awarded Best Breakfast in the US by the TV show “America’s Best Bites”, as well as best breakfast award in Philadelphia Magazine). DiPlacido is trained in classic French cooking, but she thoroughly proved herself as an Italian chef by guest-cheffing for a couple of nights this past summer at The Saloon, the upmarket Bella Vista Italian steakhouse. That night, she was The Saloon’s first female chef in more than 40 years and added more contemporary dishes to their classic Italian menu. Join DiPlacido when she returns to COOK for an evening of classic South Philly faves such as “gravy”, meatballs, spinach gnocchi and classic ricotta cheesecake.

Friday, February 7, 7pm: An Evening with Gregory Smith of Avenue Kitchen
Chef Greg Smith, head chef of Villanova’s Avenue Kitchen, offers an uncomplicated farm to table menu pairing the freshest, finest ingredients to present simple and approachable, modern American cooking. Smith attended both the Art Institute of Philadelphia and the Culinary Institute of America and advanced his culinary skills working for some of Philadelphia’s most well known chefs including Georges Perrier, Jean-Marie Lacroix and Chris Scarduzio. For his second COOK class, Smith is doing what he does best: taking simple, quality ingredients and presenting a menu of fresh and flavorful cuisine. Think duck confit arancini, pan roasted branzino, braised veal leg with creamy polenta and more! This is a great chance to try one of the Main Line’s best new restaurants without leaving the city!

Sunday, February 16, 6pm: A Hearty Winter Supper with Andrew Wood of Russet
Situated a few blocks from Rittenhouse Square, Russet is a treasure of a BYOB housed in an 1877 brick townhouse. Russet features a daily changing Italian and French-inspired menu using the finest local and seasonal ingredients. Chef-Owners Andrew and Kristin Wood create simple and honest dishes that highlight the natural flavors of the food. Join Chef Andrew when he returns to COOK for an evening of delicious local flavor that has garnered Russet tons of favorable press and scores of loyal fans.

Monday, February 17, 7pm: Chef Favorites with Jeff Froehler of Barclay Prime
It’s said that Rittenhouse’s Barclay Prime, right down the block from COOK, is restaurateur Stephen Starr’s personal favorite restaurant in his highly successful and diverse repertoire. Now is your chance to learn why. Join one of Philly’s best chefs, Barclay’s Executive Chef, Jeff Froehler, for an evening that is all about the chef – and what chefs eat. Steakhouse secrets are not on the menu at this class but chef favorites such as pho, tacos, the perfect burger and more will be. Always wonder what chefs eat when they’re not at work? Well, now you can try it for yourself!

Wednesday, February 19, 7pm: Perfect Pasta Making with Mike Traud of Drexel University
Mike Traud is the guy in this town you want to learn pasta making from. Period. Chef Mike, now a professor in the culinary program at Drexel University, has been at the helm of the pasta stations at Osteria, Vetri and Zeppoli. Join him for a class in pasta making where he will demo four different pasta types – two with the use of the famous Arcobaleno pasta extruder (every restaurant kitchen who makes fresh pasta has to have one of there). This will not be your nonna’s pasta!

Thursday, February 20, 7pm: An Evening of Indian COOKing with Brian Ricci of Kennett
Chef Brian Ricci of Queen Village’s Kennett has worked and trained across the country, including graduating with honors from the world-class French Culinary Institute in New York City, and at Philadelphia’s Django, Supper and Pub & Kitchen. He is also a talented artisan baker and specializes in seasonal cooking. But Indian cooking is a real passion for the veteran chef who spent many years working in the kitchen of Danny Meyer’s famed NYC restaurant, Tabla. There, Chef Brian worked to perfect Indian specialties with aplomb. This is the perfect class for people looking to make South Asian fare in their own homes.

Saturday, February 22, 2pm: Bread Pudding Bonanza with Andreas Petrides of Andro’s Kitchen
In 1998, Andreas Petrides opened his first stall at Reading Terminal Market. After several years there, Andreas opened Andro’s Sweets & Treats in a Rittenhouse Square neighborhood offering all his popular desserts and pastries as well as fine Belgian chocolates and ice cream. One of his most popular and delicious sweet treats… his famous bread pudding. Join Andreas for his COOK debut when he will be demo’ing three different bread puddings: original apple-crusted bread pudding with caramelized apples and golden raisins; chocolate banana bread pudding; and strawberry cheesecake bread pudding combining New York style cheesecake with his original custardy bread pudding served with strawberry sauce. All levels of baking are welcome!

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