Say cheese! This week we had Damon Menapace come in to COOK to prepare a dinner highlighting local cheeses. Damon’s five course meal featured a different cheese with each dish. We are so thankful that Damon was able to put on such a great dinner being just days into his new position as Executive Chef at Le Virtù. Check out the Foobooz article for more details. If you love cheese, then read on to see how Damon transformed these already wonderful cheeses into delicious, fully-composed dishes!
Welcome to another edition of Tips & Tricks from the COOK Kitchen. Mardi Gras, Valentine’s Day and the cold weather filled the COOK kitchen with decadent, soul-warming cuisine. To bring February to a close I’ve compiled the best tips and tricks that I’ve heard from the chefs that graced our space this month. Read on and then go test these newfound skills for yourself!
This week COOK had a very special class that made our guests’ hearts warm and fuzzy. After telling many stories about his mother at previous classes, Malik Ali of The Blue Duck finally brought her to help him cook! Miss Adrien, as she called herself, and her beloved son prepared a hearty soul food supper that had everyone begging for more. Malik highlighted the southern-style dishes that his mother made for him as a child. Throughout the night his mother encouraged him to “go on, Bub,” as they collaborated in this feel-good feast. As one of the oldest of 13 siblings, Malik helped his mom cook up large meals in the kitchen, so watching the two cook together again was a special sight to behold! Read on to see this loving mother and son duo dish out soul food classics and learn how Malik got into the culinary world through his wonderful “Momma A.”
I pita the fool that doesn’t like hummus. Diana Sabater of Diana’s Spice Cantina brought some Moroccan heat to the COOK kitchen for Valentine’s Day. From mussels in a harissa tomato cream sauce to lamb kabobs with Yemeni green chili sauce, Diana made this Valentine’s Day extra spicy! While guests thoroughly enjoyed these dishes that left their taste buds tingling, Diana’s savory roasted red pepper hummus blew everyone away. Chef Diana claimed that once you try homemade hummus you will never go back to eating the store bought variety. Lucky for you I was able to follow up with her after class to get her recipe. Read on for three-time Chopped champion Diana Sabater’s roasted red pepper hummus recipe and see why it left guests wanting more!
Time for another crash course from the COOK kitchen! February is off to a great start – we’ve had some stellar chefs come in and demonstrate their skills to our guests. From vegan cooking advice to poaching eggs in duck fat, our kitchen has run the gamut these past few weeks. I’ve been taking diligent notes in order to share the best tips and tricks that I’ve heard since the beginning of the month… Read on!
“When the moon hits your eye like a big pizza pie, that’s amore”. If you love pizza, then rejoice because today is National Pizza Day! COOK is here to help you celebrate with some pizza making recipes and pizza cookbook recommendations. Additionally, as a former pizzaiolo, I have learned the art of pizza making and want to share some tips for this grand holiday. So let’s get rolling!
Brace yourselves. The city of Philadelphia is hungry for redemption, for victory over the locally-loathed New England Patriots. Thirteen years ago the Eagles faced the Patriots in Super Bowl XXXIX. It didn’t end well for our boys in green as Tom Brady and Bill Belichick went home with the coveted Lombardi Trophy. Fast forward to this Sunday’s Super Bowl LII, a rematch that stirs up some harbored animosity, but this time, it’s different. The city of Philadelphia has fully embraced its underdog role. After QB wonderboy and MVP hopeful Carson Wentz tore his ACL all seemed lost, but the team and the fans have rallied around former Eagles starter and backup QB Nick Foles. This is a real life Rocky scenario, and Philadelphia is sure to be in a frenzy this Super Bowl Sunday. Here at COOK we understand how vital food and drinks are to any Super Bowl affair, so we’re here to get you ready for game day. Read on to see how you can make a great batched cocktail and a deliciously green appetizer. Plus, check out the local lineup of bars and restaurants that are participating in the Eagles festivities.
To close out January we are bringing back a COOK classic – select kitchen tricks from recent chefs. On a nightly basis I hear great cooking advice from the pros. I took some notes and followed up with the chefs in order to share those tips with you. Read on to learn what I heard and gain a few kitchen pointers!
Inside scoop alert! Recently, while working a private event at COOK I came across one of the best bolognese sauces I’ve ever encountered. Luckily, I was able to try a bit for myself and it tasted even better than it looked and smelled. Rich Freedman, Chef de Cuisine at The Olde Bar, is the mastermind behind this meat lover’s sauce. He made the ragù for his pappardelle dish, which the guests raved about. “It’s such a win, it’s crazy!” exclaimed one of our guests. Patrons asked Rich for his recipe and about the various meats that made up this classic Italian sauce. I followed up with Rich after dinner to obtain his bolognese secrets so that I could share them with lucky you! Read on for the recipe and try it out at home on your next lazy day!
