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.
Click on the class titles below to purchase hightop seats online!
Wednesday, February 22, 7pm: We’ll School Ya in Puglia with Ned Maddock of Brigantessa
Puglia is not just the heel of Italy. It’s a sun-bleached region of both bountiful farmland and Italy’s longest coastline. With plenty of sun, fertile soil, and a flat landscape, Puglia is ideal farming territory, producing around 40% of Italy’s olive oil and a large portion of its wine. If Puglia is off your radar, or if you’re already in-the-know about this road less traveled, we invite you to a culinary tour of Italy’s breadbasket with Ned Maddock, Chef de Cuisine of East Passyunk Avenue’s Brigantessa. A Pennsylvania native, Ned began his cooking career several working with several James Beard award-winning chefs in Chicago including Top Chef Stephanie Izard. Locally, Ned’s experience landed him a spot in the Vetri Family restaurant group as Executive Sous Chef at Amis Trattoria, followed by a post as Executive Sous Chef at Lo Spiedo. Immediately prior to Brigantessa, Ned served as Chef de Cuisine at the acclaimed XIX, located on the 19th floor of the Hyatt at the Bellevue. Join us this February as Ned serves up Pugliese preparations, including Bruschetta con Gameri (chopped prawns on toast); Red Wine Orecchiette with Sausage and Broccoli Rabe; Slow Roasted Goat with Grilled Dough; and Torta Di Limone (lemon olive oil cake). Mangia! Mangia!
Sunday, February 26, 6pm: Winter in the Mediterranean with Keith Ahern of Broad Table Tavern and Chef JJ Kern
The Inn at Swarthmore’s on-site restaurant Broad Table Tavern offers seasonally inspired menus showcasing locally sourced ingredients and regional artisan products. Executive Chef Keith Ahern’s upbringing in a large Italian family planted the seeds for his love of food. Early in his cooking career, Keith migrated to South Carolina where the unique flavors and techniques of Low Country cuisine became the foundation for Chef Ahern’s evolving culinary style. Before coming to Swarthmore, Ahern put in time at The Restaurant at Patowmack Farm, one of the first true farm to table restaurants, as well as the renowned Salamander Resort & Spa in Middleburg, Virginia. For his February COOK appearance, Keith will be joined by his buddy (and former Salamander colleague) Chef JJ Kern. The duo will be preparing a winter Mediterranean feast of Lardo Toast (cured lardo, olive and blood orange tapenade); Scallop and Lobster Triangoli (chive buerre fondue, sturgeon caviar); Rabbit Porchetta (lemon tomato sugo, cipollini, fresh herbs); Braised Veal Cheek (broccoli rabe, maitake mushroom, Calabrian chili, veal sherry jus); and for dessert, “Cappuccino” (coffee semifreddo, hot amaretto foam, candied pine nuts).
Tuesday, February 28, 7pm: Cooking Like Grandma, If Grandma Went to Culinary School with Joncarl Lachman of Noord, Neuf and The Dutch
Prior to returning to Philadelphia, Joncarl Lachman owned two restaurants in Chicago – HB and Vincent – and it was in the Windy City that a reviewer compared Joncarl’s cooking to Grandma’s, if she went to culinary school. And if you’ve been to any of Joncarl’s restaurants here in Philadelphia – Noord, Neuf and The Dutch – you’d agree. Joncarl aims to make guests feel as if they are dining at a friend’s or family member’s house rather than at a formal restaurant. With jovial service, generous portions and an absence of pretense, his is home cooking done with technical know-how and finesse. So, this February, you’re invited to COOK for a chef-y grandma style evening of what Joncarl is known for – flavorful soups, comforting stews and plenty of laughs.