Matt Gagliardi | COOK

Tags: Local, Shift Drink

10 May 2018

Shift Drink: PHS Pop Up Garden

As an industry worker zipping around on your feet for hours, the best part of the day is enjoying a shift drink: a post-work alcoholic beverage to decompress, take a load off, and yes, enjoy a nice buzz before heading home to bed. In this series, we’ll be exploring the many fantastic bar programs of Philadelphia where you can treat yourself after a hard days work. This special edition features an outdoor garden that just popped up!

Tags: Cooking Tips, General, Local

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01 May 2018

Class Recap: Springtime Supper with Chris Paul and Leigh-Ann Paul of Everything We Eat

Spring has sprung and it was evident last week thanks to Chef Chris Paul of Everything We Eat, a local meal prep delivery service. Putting an emphasis on locally-sourced, seasonal ingredients, Chris was the ideal chef to do an introduction to spring menu. Assisting Chris at COOK was the other side of Everything We Eat (and Chris’ other half), Leigh-Ann Paul. As a nutritionist, Leigh-Ann is able to use her expertise to craft healthy, customized meals for clients. Check out what Chris and Leigh-Ann Paul served our guests, learn some meal prepping tips, and read more about their seasonal, sustainability conscious and nourishing meal delivery service.

Tags: Chef Tips, Cooking Tips, General, Local

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28 April 2018

Cooking Tips & Tricks To Get Ready for May

It’s been a rainy April, but that just means May’s bounty of flowers is just around the corner. May also brings warmer weather, outdoor dining, and grilling season. That is why this edition of tips and tricks overheard at COOK is all about preparing you and your kitchen for the month ahead. Read on to learn from the talented chefs that have come through our doors recently. Get ready for May with these pro chef tips!

Tags: Chef News, Class News, Cookbooks, General

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24 April 2018

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 Times, Cherry Bombe, Darling 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!

Tags: Chef Tips, Cooking Tips, General

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18 April 2018

Spring Into The Kitchen With These Chef Tips

Have sun beams started to pierce through your kitchen windows? That’s Mother Nature telling you spring is here and it’s time to bring some freshness into your kitchen. COOK has started to see green with all the seasonal vegetables becoming available to chefs. I’ve compiled a list of the best tips and advice that I’ve seen and heard from chefs that have come through our space for you to use this springtime! Read on to add these spring cooking tips into your diet.

Tags: Chef Tips, Cooking Tips, Local

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14 April 2018

Frutti Di Mare with Michael Vincent Ferreri of Res Ipsa

As the salty water crashes on the Italian coastline, fresh seafood is being caught to be enjoyed by locals, restaurant goers, and families alike. “Frutti di mare” literally translates from Italian to “fruit of the sea.” The abundance of seafood makes it a culinary staple in coastal regions for Italians rich and poor. Seafood is often best when kept simple, the approach Michael Vincent Ferreri, chef at cafe/BYOB Res Ipsa, takes when preparing his frutti di mare dishes. This week we had the pleasure of hosting Michael and his team at Res Ipsa as they put on an Italian seafood feast, featuring shrimp, swordfish, monkfish, and a pasta with octopus and squid ink which guests adored. Read on for seafood advice and learn about how to use some lesser known frutti di mare from the talented Michael Vincent Ferreri of Res Ipsa!

Tags: Cooking Tips, General

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31 March 2018

Tips & Tricks: March Round-Up

Welcome to another edition of Tips & Tricks from the COOK kitchen! On this sunny day, we look back on the cold, snow-plagued month to see what useful tricks our guest chefs brought to the table. This March round-up has a couple seafood related tips for those warmer days on the horizon. Additionally, you will learn a couple of techniques helpful for plant-based meals. Read on to gain some chef knowledge, and then put your skills to the test at home!

Tags: Booze, Local, Shift Drink

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28 March 2018

Shift Drink: Dock Street Brewing Company

As an industry worker zipping around on your feet for hours, the best part of the day is enjoying a shift drink: a post-work alcoholic beverage to decompress, take a load off, and yes, enjoy a nice buzz before heading home. In this series, we explore the many fantastic bar programs of Philadelphia where you can treat yourself after a hard days work. In this edition of Shift Drink we venture out to West Philly to visit a longstanding Philadelphia microbrewery, Dock Street Brewing Company.

Tags: Local, Products

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23 March 2018

Aurora Grace Pop-Up: Easter Chocolates!

This Friday, March 30th, COOK will be hosting Aurora Grace Chocolates for a special pop-up just in time for Easter Sunday! Aurora Grace Chocolates is an artisanal confectionery in Philadelphia that specializes in chocolates, macarons and pastries. Founder, owner and head chocolatier Aurora Wold will be at COOK this Friday from 11am – 4pm selling an assortment of goodies, perfect for your beloved’s Easter basket. Read on to see a preview of the chocolates, candy eggs, macarons and more that Aurora will be bringing to COOK.

Tags: Local

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16 March 2018

Meet Your Meat with Eric Schlicht of Urban Farmer

This week at COOK Eric Schlicht, Chef de Cuisine at Urban Farmer in The Logan Philadelphia, showcased the virtues of sustainable, local meat and produce. The mouth-watering Angus ribeye stole the show as well as everyone’s hearts. Eric and his fellow Urban Farmer chefs Sunny and Mike grilled two styles of ribeyes, one non-aged and one aged 280 days! Urban Farmer partners with many local farms and vendors to supply their restaurant with high quality meat, dairy, produce and more. Since Urban Farmer is a modern steakhouse, I wanted to highlight how Chef Eric and Urban Farmer works with local family farms to source their beef.

Author Archives: Matt Gagliardi

Shift Drink: PHS Pop Up Garden

Class Recap: Springtime Supper with Chris Paul and Leigh-Ann Paul of Everything We Eat

Cooking Tips & Tricks To Get Ready for May

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

Spring Into The Kitchen With These Chef Tips

Frutti Di Mare with Michael Vincent Ferreri of Res Ipsa

Tips & Tricks: March Round-Up

Shift Drink: Dock Street Brewing Company

Aurora Grace Pop-Up: Easter Chocolates!

Meet Your Meat with Eric Schlicht of Urban Farmer

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