Category Archives: Class News

Have you ever been to an Italian restaurant and see a shelf with several colorful bottles on it? Seemingly obscure bottles that the bartender reaches for at the end of one’s meal, amidst feelings of agita. It is those bottles that contain a marvel of traditional liqueurs called amaro. If you ask someone what an amaro is though, you’d be hard-pressed to get one solid definition. There are however three main components: an alcohol base, a bitter agent and flavoring. It’s the bitter part that makes for a great finish to any meal. Our friend Brian Ricci of Philabundance has cooked up a few beer pairing dinners at COOK, so when he suggested an all-amaro-all-night dinner, we were all in!

One thing the Mediterranean region is not short on is flavor. From Spain to Morrocco via the long route, this region is home to plenty of distinct cuisines, and spice plays a huge part. Tapping into this variety is what is making Billy Riddle and co-owner/fiancé Jen Carroll’s Spice Finch a favorite since opening its doors. 

Dia de los Muertos  is one of the most sacred times in the Mexican culture. It is a holiday steeped in tradition that may be unrivaled in terms of people honoring their lost loved ones. This two-day celebration is considered the window when those that have left this earth before us find their way back. After making the trek back into our realm, who would want to be greeted by a gloomy, somber mood? Instead, a vibrant, colorful, and festive time awaits them, complete with their favorite food and drink. Monica Mannion returned to COOK to offer a glimpse into this ornate commemoration.

Fall is finally here. As much as warm weather foods are refreshing and overall bright, the autumn ushers in heartwarming comfort craved by all. The harvest also offers chefs a cornucopia of opportunities to highlight the season before things slow down in the winter. It is in that space that recently appointed Red Owl Tavern chef, Jonathan Dearden, was happy to operate for his class last week.