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Category Archives: General

Class Recap: Duan Wu Festival with Baology

Held on the fifth day of the fifth month of the Chinese calendar, Duan Wu, more commonly known as the Dragon Boat Festival, commemorates the life and death of Chinese scholar Qu Yuan. But why dragon boats?  During the Zhou Dynasty, Qu Yuan was slandered by jealous government officials and banished by the king. In despair and disappointment, he drowned himself in the Miluo River, and commoners rushed to the water in boats to recover his body. Thus the tradition was born to hold dragon boat races on the day of his death. There’s so much more to Duan Wu than boats though, including the food served to commemorate the holiday. Thankfully for us, the Baology team, husband and wife Judy Ni and Andy Tessier, put on a dinner stuffing COOK guests with Taiwanese cuisine and knowledge. Read on to learn how to make bamboo wrapped dumplings, traditionally served during the Duan Wu Festival!

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Class Recap: An Evening With Peter Woolsey

This Wednesday the COOK kitchen was filled with aromas of a French bistro, but also with guests’ laughter. Peter, always the joker, served up plenty of jokes, stories, cooking tips and of course delicious rustic French bistro fare. Check out what proprietor of Bistrot La Minette and La Peg, Peter Woolsey, cooked up and pick up a tip or two as well! 

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Machine Shop Boulangerie Pop-Up This Sunday at COOK!

Hump day is here, and if you’re pondering weekend plans, we’ve got a sweet Sunday option for you! End your weekend fun with a relaxing Sunday stroll and come into COOK to restock your kitchen with some goodies. This SundayJune 10th from 10 AM – 2 PM (or until sold out), Machine Shop Boulangerie will be at COOK selling their French-inspired, artisan bakery treats. These are the real deal – hand-crafted pastry perfections, as delicious as they are beautiful – so swing in early before they sell out. Special guest and regular COOK instructor Nick Macri of Reading Terminal Market’s La Divisa Meats will also be selling an assortment of products from his beloved butcher counter. Plus, coffee tastings from Blind Tiger Coffee! Read on for more information on the pop-up and see what’s for sale!

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May There Be Tips & Tricks!

Does anyone else feel like the month of May flew by? Well, here at COOK, time does indeed fly when we’re having fun! If you’d like to bring some of that fun into your home kitchen, check out these tips and tricks from recent chefs at COOK. 

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COOK Memorial Day Sale

Going to to the beach, going camping, or having a Memorial Day cookout? Make COOK a part of your plans! This Friday and Saturday from noon to 5pm, head to COOK and save 30-60% storewide. Celebrate the arrival of summer and check out our deals!

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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.

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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!

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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 TimesCherry BombeDarling 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!

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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.

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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!

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