Friday, January 3, 6pm
Warming Winter Wines Happy Hour With Austin Drake of Love The Bottle
It’s true – there’s a wine for every season. Sunny summer days call for light-bodied porch pounders. When temperatures plunge, our diet inevitably leans toward rib-sticking hearty fare, and those light summery wines just won’t do. Enjoy a crash course on wintry wines with certified sommelier Austin Drake of Love The Bottle, who will begin our happy hour as one always should – with a cocktail. Enjoy a Winter Bourbon Smash (bourbon, triple sec, orange juice, raspberry preserves, topped with club soda), followed by four wines, each intended to pair perfectly with the wintertime fare we’ll be enjoying for the months to come: A to Z Wineworks Bubbles, Trimbach Gewurztraminer, Zenato Alanera Rosso Veronese and Pendulum Red Blend. Please note that no full dinner will be served, but there will be light bites.

Saturday, January 4, 12pm
Mediterranean Brunch with Samar Lazzari
Looking to add some new flavors into your brunch cooking repertoire? Enter: Samar Lazzari, formerly of Stoa Takeaway in South Philly’s Bok Building, who returns to COOK this January to show you there is life beyond omelettes and pancakes (not that there’s anything wrong with those!). Samar’s brunch spread includes a vibrant mezze starter with warm pita (olives, cheese, pickles, ful modamas, etc); fetteh (warm chickpeas with garlic tahini cream, fresh herbs and toasted almonds); and shakshuka (aromatic stewed tomatoes baked with fresh local eggs and grilled sourdough).

Sunday, January 5, 12pm
Hearty Winter Brunch with Scott Megill
Join veteran COOKing instructor Scott Megill and warm up to winter with one hearty brunch. Scott has worked in celebrated kitchens including Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban, and most recently Grace Winery. Wherever he goes, Scott focuses on local, seasonal, farm-to-table fare and his January appearance at COOK is no exception. Join us for a wintry brunch menu: Dutch pancake with meyer lemon curd, herbs; root vegetable ramen with pork belly; steak and eggs with Kennett Square mushroom hash; and chocolate chia parfait with almonds and granola.

Tuesday, January 7, 7pm
A Taste of Portugal with Brian Oliveira and Brian Mattera of Happy Hour Hospitality
While the flavors of Portugal may be familiar to those who live in the not-too-distant East Coast cities of Providence, Boston and New York City (the three largest Portuguese American communities in the US), they are relatively hard to come by in the City of Brotherly Love. Due to the trade routes of Portugal’s previously expansive empire, its cuisine is both influenced by and influential upon the lands to which they traveled – Brazil, India, southern Africa and even Japan, to name a few. This January, Brian Oliveira and Brian Mattera of Happy Hour Hospitality will prepare a dinner of traditional Portuguese favorites: Portuguese rolls with butter and lupini beans; piri-piri shrimp with garlic; caldo verde (soup with linguica and kale); cod a lagareiro (fresh cod swimming in olive oil with crushed olives, potatoes and tomato) served alongside family style garden salad; and for dessert, pasteis de nata (crispy egg custard tarts). Happy Hour Hospitality is a creative culinary concept founded by Oliveira and Mattera, who, with a combined 25+ years of restaurant experience, have done it all – from dishwasher to line cook, bartender and chef, and even restaurant owner. Happy Hour Hospitality offers a variety of dining experiences, including drop-off and full-service catering, cooking classes and private dining.

Wednesday, January 8, 7pm
Asian Soups and Stews with Robin Admana and Sandy Trinh of Foolish Waffles
Robin Admana and Sandy Trinh, the gals behind the wildly popular Foolish Waffles truck, are back. And this time, there won’t be waffles, but they’ll still be cooking up what they know well – the food of their family backgrounds. Robin’s Filipino heritage will combine with Sandy’s Vietnamese background for one incredible evening of Asian soups and stews (perfect for a cold winter night!): shrimp sinigang (Filipino-style sour soup with tamarind broth, grilled head-on shrimp, vegetables, chili oil); chicken congee (gingery chicken and rice porridge, fresh herbs, fried shallots and garlic, chili oil; bò kho (spicy Vietnamese beef stew, root vegetables, fresh herbs, fried shallots, chili oil, steamed rice); ginataang bilo-bilo (warm sweet coconut broth, plantains, Japanese sweet potatoes, jackfruit, mochi rice balls). Foolish Waffles is a prominent member of Philly’s vibrant food truck community, earning a number of accolades including Philadelphia Magazine’s Best of Philly for Street Food Snacks in 2014 (for their banh mi waffle), The Vendy Cup as well as the Vendy’s People’s Choice Award in 2015.

Thursday, January 9, 7pm
Old School Steakhouse Dinner with Michael Sultan of 33rd Street Hospitality
Meat lovers, rejoice! COOK is pleased to welcome Michael Sultan of 33rd Street Hospitality for an evening of old school steakhouse fare – the raw bar, the big salad, the piping hot soup, and yes, the pièce de résistance, big bold beef. Michael Sultan is the force behind three popular food trucks – Street Food Philly, Say Cheese Philadelphia and Taco Mondo. This January COOK invites you to a steakhouse feast, courtesy of his 33rd Street Hospitality Catering: seafood extravaganza of clams casino, jumbo shrimp cocktail, oyster stew; Point Reyes blue cheese wedge salad; French onion stew; roasted whole tenderloin with demi-glace, caramelized onion potato gratin, roasted root vegetables; and (save room!) cheesecake with berries. Pick up some tips so that you can bring the steakhouse to your house!

Saturday, January 11, 12pm
The Art Of Eating Well with Jason Moss
Personal chef, cooking instructor and athlete Jason Moss believes that eating healthy should not be a bland, boring experience. Contrary to what you may think, eating healthy doesn’t mean sacrificing flavor. Jason combines his love of healthy living and cooking to help others live the best life that they can. Pick up some tips and tricks from Jason when he returns to COOK with a lunch menu of twice cooked curry pork belly with braised greens and honeyed cornbread; barbacoa pork shank with mofongo and Cuban style black beans; and spicy fish cakes with banana fritters. Bring your appetite and your curiosity!

Sunday, January 12, 12pm
Cookbook Lunch Event: Anglo-Indian Cuisine with Rupen Rao of Rupen’s
Britain ruled India for almost 150 years from the early 1800’s A.D. to 1947 A.D. During this period, the British encountered a world of new flavors within various Indian cuisines. Some recipes were ‘created’ to suit the British palate, which usually meant reducing the level of heat and adding cream and/or sweetener to the traditional recipe. When Europeans left India, these dishes found a place in Europe, and the rest is Anglo-Indian cuisine history. For his January appearance at COOK, Washington D.C. resident and Mumbai native Rupen Rao will prepare Anglo Indian favorites, including Deccan railway spinach; chicken tikka masala with naan; lamb vindaloo with Bombay potatoes; and saffron crème brûlée. Rao, who has a line of cookbooks and simmering sauces, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Guests will receive a copy of Rupen’s cookbook “Indian Cooking: Popular Restaurant Dishes.”

Tuesday, January 14, 7pm
Cookbook Dinner: The Farm Cooking School with Ian Knauer
Host of The Farm cooking show on PBS, Ian Knauer honed his cooking skills in the world-renowned test kitchens of Gourmet Magazine for almost a decade before returning to his family’s farm in Pennsylvania. After a year of searching for the perfect location, he founded The Farm Cooking School in Titusville, New Jersey, as a magical space where cooks of all levels can come together to learn and enjoy great food and community. Co-written with his Farm Cooking School colleague Shelley Wiseman, The Farm Cooking School is a cookbook for anyone who wants to learn to cook in tune with nature, celebrating seasonality. This January, Ian will bring his cooking school to our very own here in Philadelphia, where he’ll demo and serve a farm-to-table feast of hot-smoked oysters with harissa butter; fresh pasta with roasted butternut squash and daikon; braised pork belly with carrot-miso puree; and fresh ginger and apple tarte tatin. Guests will receive a copy of “The Farm Cooking School.”

Wednesday, January 15, 7pm
The Food and Natural Wines of Catalonia with Kelsey Bush, Zach Morris and Tim Kweeder of Bloomsday
The all day cafe, one could say, is the new BYOB. Housed in a gorgeous space across from The Shambles in Headhouse Square is Bloomsday. Green Engine Coffee Co. owners Zach Morris and Kelsey Bush recruited Best of Philly-winning wine pro Tim Kweeder (formerly of a.kitchen, Petruce and Kensington Quarters) to distinguish Bloomsday Cafe with a wine program and retail shop focusing on natural wines from small producers. Team Bloomsday’s January appearance at COOK will continue that focus on natural wines but specifically those of Catalonia. If you’re unfamiliar with this region in Northeastern Spain, you’re in for a treat – food and wine is Catalonia’s largest industrial sector, employing 18% of the region’s workforce. It’s a big business, with big flavors drawn from Mediterranean ingredients. And while we associate Catalonia with Cava, Spain’s budget-friendly sparkling wine, there’s so much more to explore. All aboard for a tasting tour of Catalonia!

Thursday, January 16, 7pm
Winter Kaisaki with Todd Lean of Morimoto
Kaiseki is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals, and are analogous to Western haute cuisine. Join Todd Lean of Steven Starr’s Morimoto for a modern take on Kaiseki cuisine where he will focus on all things winter. Following a seasonal amuse bouche, enjoy kabocha bisque with spiced pepitas and garlic chili oil; spinach salad with bruleed grapefruit, spiced wakame chips and maple soy dressing; creamy crab udon with brown beech mushrooms, jumbo lump crab and hazelnut crunch; duck confit with winter root vegetables and bone marrow miso; and chocolate cake with green tea mousse and guava.

Friday, January 17, 7pm
Cookbook Dinner: Acid Trip with Michael Harlan Turkell
In Acid Trip: Travels in the World of Vinegar, Michael Harlan Turkell takes readers on a fascinating journey through the world of vinegar. An avid maker of vinegars at home, Turkell traveled throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries. This richly narrated cookbook includes recipes from leading chefs including Daniel Boulud, Barbara Lynch, April Bloomfield, Massimo Bottura, Sean Brock and many others. Turkell’s very vinegary COOK menu, which includes beverage pairings, kicks off with an amuse course of oysters with ginger syrup and pancetta cooked in balsamic (paired with celery apple shrub served over ice, with an applejack sidecar); white gazpacho with almonds, green grapes, garlic and radish (paired with Amontillado Sherry); tagliatelle with brown butter, lemon vinegar, pine nut gremolata and seared sea scallops (paired with a Verdicchio or Trebbiano d’Abruzzo wine); cider-vinegar braised pork shoulder with leeks, apple and winter greens (paired with a TBD cider); and parmesan ice cream with balsamic cherries and parmesan frico (paired with an off-dry Lambrusco). Each guest will receive a copy of “Acid Trip.”

Saturday, January 18, 1pm
After School (Vegan!) Treats with Meagan Benz and Shannon Roche of Crust Vegan Bakery
Treat your inner kid-at-heart to an afternoon of nostalgic after school sweet treats… vegan style! Crust Vegan Bakery is the brainchild of Shannon Roche and Meagan Benz, two vegans who grew up in the South and saw an opportunity for (and a void of) vegan baking. At Crust, everything is lovingly made by hand with all natural ingredients, is 100% vegan, and uses no artificial colors, flavors or preservatives. Shannon and Meagan will demo and serve three desserts that will take you back to a time when things were simpler and sweeter: pop tarts, cosmic brownies, and dunk-a-roo cookies with a frosting cup. New Year’s resolutions, be damned!

Sunday, January 19, 12pm
A Well-Balanced Brunch: CBD Infused Foods with Malik Ali and Jennifer Zavala
When you think of cannabis, you think, well, wait… we forgot what we were gonna say. OH, right! When you think of cannabis, you think of marijuana. Until recently, the best-known compound in cannabis was THC, the active ingredient in marijuana. Cannabidiol, commonly known as CBD, is another chemical compound from hemp plants, but unlike THC, CBD is not psychoactive. CBD has become an appealing option for those who are looking for relief from pain, anxiety and other conditions without the mind-altering effects of marijuana or certain pharmaceutical drugs. Join Malik Ali and Jennifer Zavala for a brunch of CBD-infused foods, including avocado toast with rye, hard boiled egg, blistered tomatoes, arugula, balsamic glaze; smothered cornbread waffle with turkey sage sausage, chives; eggs benedict shrimp pupusa with a black bean and cheese pupusa, avocado, arugula, chipotle hollandaise, grilled shrimp; and panattone French toast, with homemade whipped cream, toasted walnuts, maple syrup. Most recently in the kitchen at SOUTH, Malik previously worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch! Having developed a cult-like following for her tamales, Jennifer has now set up shop at Underground Arts, selling her famed tamales, among other menu items.

Tuesday, January 21, 7pm
Pasta Makes Perfect with Michael Vincent Ferreri of Res Ipsa
Located on the 2200 block of Walnut Street is Res Ipsa, a collaboration between Tyler and Nicole Akin of Stock and Mark Capriotti and Mark Corpus of ReAnimator Coffee. Taking its name from the Latin phrase res ipsa loquitor (“the thing speaks for itself”), Res Ipsa operates as a cafe during the day and in the evening changes over to a full-service restaurant! Res Ipsa Chef Michael Vincent Ferreri’s menu is not only influenced by his own Italian roots but also by his time working at Zeppoli, Chef Joey Baldino’s beloved Sicilian-inspired BYOB. Michael’s pasta dishes are the stuff of legends, so this January Ferreri will be preparing a feast of endless pasta-bilities. Ferreri will demonstrate how to prepare pasta dough by hand as well as how to roll a variety of pasta shapes. Sounds like a good time, but the real payoff in going to such a class is in eating the pasta. So come carb-load with the best of them!

Wednesday, January 22, 7pm
An Evening with Ari Miller of Musi
Named for Chef/Owner Ari Miller’s legendary fishmonger in Tel Aviv, Musi’s daily menu showcases the farmers, foragers, makers and artisans who inspire Ari with unique products and one-of-a-kind collaborations. It’s what he calls “relationship cuisine.” The Pennsport BYOB has garnered much praise, including Ari himself being named “Best Chef” in Philadelphia Magazine’s 2019 “Best of Philly” issue. Ari’s culinary roots began during a decade spent in Israel where he was the dining reviewer for The Jerusalem Post. He transitioned into the professional kitchen, and upon returning to his native Philadelphia, he worked at Zahav, Percy Street BBQ, High Street On Market and Philadelphia Distilling before launching his popular “Frizwit” pop-ups. If you haven’t had a taste of Musi, now’s your chance, as Ari prepares a pasta-centric menu: kale Caesar salad; silk chili bowties in lemon butter sauce; wild mountain cumin garganelli in raw tomato sauce; preserved citrus agnolotti in fish broth; and Cloud Forest Cardamom malabi.

Thursday, January 23, 6pm
Elevated Super Bowl Tailgate with Sara May and Laura Sutter
Mark your calendars: Super Bowl LIV will take place on February 2, 2020. Regardless of who you’re rooting for (ahem, Go Birds!), we can ALL get behind a good tailgate. Join pastry chef Sara May and American Cheese Society Certified Cheese Professional Laura Sutter for a happy hour dedicated to game day foods, plus beverage pairings, including an Asian-themed crudite platter, paired with an herbal kombucha; pickled egg and fancy salt, paired with a pilsner-style beer; whiskey-infused cheese ball with housemade crackers, paired with a barrel-aged cider; and sweet popcorn snack mix, paired with Lambrusco. And because we’re good sports, even Cowboys fans are welcome.

Friday, January 24, 7pm
Dinner On The High Seas with with Anthony Bonnet of The Moshulu
The Moshulu is the world’s oldest and largest square rigged sailing vessel still afloat, and she is in fact the world’s only restaurant venue on a tall ship. Presenting inventive, contemporary classic presentations of American cuisine, Executive Chef Anthony Bonett has created a delectable selection of dishes using the finest local ingredients available to create a memorable dining experience on this landmark ship. But this January, you won’t need your sea legs to enjoy The Moshulu – Anthony is coming ashore for his appearance at COOK with a decadent seafood menu of lobster cocktail with brioche, endive salad, mustard aioli; sea scallops with celery root puree, black lentil salad, shellfish butter; duck confit wontons, shiitakes, sweet potato, XO sauce, Szechuan chili oil; Australian lamb loin, curry cauliflower, pickled fennel, rogan josh sauce; and peanut butter crunch bar. Ahoy, matey, indeed!

Saturday, January 25, 7pm
Private Event with Nick Elmi of Laurel, Greg Vernick and Jeff Michaud

Sunday, January 26, 1pm
Pâte à Choux Party with Melanie Diamond-Manlusoc of Flow State
Pâte à choux – a dough made from butter, water, flour and eggs – is the home base from which you can spin off in endless directions. From savory gougères and Parisian gnocchi to sweet éclairs and beignets, it’s a versatile staple to master, and Melanie Diamond-Manlusoc of Flow State is her to give you such know-how. Located on Fishtown’s vibrant Frankford Avenue, Flow State is part coffeehouse, part gelateria and part pastry shop. Co-owner Melanie makes her COOK debut with pâte à choux primer, taking something basic and turning it into four creations that are anything but basic: cruller with Madagascar vanilla bean glaze; Paris-Brest-ish with Nutella, creme chantilly, almond feuilletine crunch; gougères au roquefort, aka blue cheesy poof; and old fashioned cream puff with dark sugar whiskey gelato, Angostura cream, blood orange gel, wasabi caramel, amarena cherry.

Monday, January 27, 7pm
Comfort Foods with Laura Frangiosa of Analog Supper Club
Winter is coming… and we know what what you’re really craving: comfort food! We don’t know Laura Frangiosa’s middle name, but it should be Comfort. Former owner of Lansdowne’s Avenue Delicatessen, Laura is known for hearty fare cooked with love. Laura’s soon-to-launch Analog Supper Club will pop up at COOK this January with a southern (Philly) comfort menu of South Philly “pimento cheese” with Calabrian chili, roasted red pepper, provolone; Mama’s Favorite Salad of charred broccoli, marinated artichoke hearts, grape tomatoes, olives, croutons, dijon and red wine vinaigrette; clams and spaghetti; porkchop-etta; and double chocolate cake roll with chocolate mousse, chocolate cake, whipped cream.

Tuesday, January 28, 7pm
Cooking with (And Drinking!) Sparkling Wine with Joncarl Lachman of Nood and Winkel and Mitch Skwer of Vintage Imports
We all know sparkling wine is delicious in a glass, but what about cooking with it? For the fourth year in a row, we’re inviting our favorite sparkling wine enthusiast, Chef Joncarl Lachman, to cook up a festive meal that incorporates bubbly in each dish. Philly native Joncarl Lachman, aka the Darling Dutchman, continues to expand palates and bring exciting new flavors with each of his restaurants – Noord, his northern European BYOB, and Winkel, his breakfast and lunch Dutch-inspired eatery. Providing the bubbly pairings for the evening is our go-to wine guy, Mitch Skwer of local importer and distributor Vintage Imports. Pairings include Champagne poached oysters with spinach, fingerlings, crème fraīche (paired with Cave de Bissey Cremant de Bourgogne NV, France); prawns, Cava, dill, leeks, chive, light cream (paired with Roger Goulart Gran Reserva Extra Brut 2011, Spain); rabbit in champagne vinegar with cabbage, smoked sausage, bacon, caraway (paired with Duckman Espumante Rosa NV, Portugal); and pears with vanilla, Prosecco, anise, mascarpone (paired with Vietti Cascinetti Moscato d’ Asti 2018, Italy). Due to the nature of this menu, shellfish allergies cannot be accommodated.

Wednesday, January 29, 6pm
Private Event with Nick Macri

Thursday, January 30, 7pm
Valle d’Aosta Wine Dinner with Gary Burner of Moonfish and Mariel Wega of Skurnik Wines
Valle d’Aosta is commonly referred to as the ‘Roof of Italy.’ Situated in the Western Alps, the northwestern region of Italy borders France and Switzerland and is known for the iconic, snow capped-peaks of the Matterhorn and Mont Blanc, ski resorts and medieval castles. While we’re familiar with Italian food in general, the cuisine of Valle d’Aosta is not as recognized to us as that of Tuscany, Emilia-Romagna and Abruzzo, to name a few. There’s a LOT to love, but don’t take our word for it! Join Mariel Wega of wine importer/distributor Skurnik Wines and Gary Burner of social and supper club Moonfish for a wine pairing dinner through the Aosta Valley: seupa à la Vapelenentse (rye cabbage and fontina soup), paired with Petite Arvine Valle d’Aoste; gnocchi alla bava (buckwheat gnocchi with fontina), paired with Pinot Gris Vallee d’Aoste; costoletta alla Valdostana (breaded veal cutlet, jambon, parmesan), paired with Nus Valle d’Aoste; “Montblanc” (chestnut and pear tart); and an after-dinner nightcap of Distilleria Alpe, Amer du Val d’Aoste.

Friday, January 31, 7pm
Bacon, It’s What’s For Dinner with Matt Gansert
Matt Gansert, whose eclectic resume includes Pub & Kitchen, Rex 1516, Will, Jaxon and Forsythia, returns to COOK for an ingredient entirely devoted to a universally beloved ingredient – bacon. What’s not to love? Bacon lends porky flavor, smoky notes and rich fat to so many dishes we love. Join Gansert for a life-beyond-BLT feast of crab fritters with oyster and bacon ‘chowda’; cavatelli with uni carbonara and bacon; tartiflette with potato, bacon and reblochon cheese; milk braised pork shoulder with buttermilk grits and pork chicharrones; and bacon maple crème brûlée.

Saturday, February 1, 12pm
Big Ol’ Brunch with Becca O’Brien of Two Birds Catering And Canning
Best meal of the week? Brunch! COOK veteran Becca O’Brien of Two Birds Catering & Canning is a bit of a brunch master, so get ready. Becca will demo and serve up some delicious brunch dishes that you can replicate when you invite us over for brunch: huevos rancheritos with chorizo, corn tortillas, refried beans, queso chihuahua, smoked poblano cream and a fried quail egg; spinach salad with warm bacon vinaigrette, roasted root vegetables, smoked spicy pecans, herb toast and a poached egg; leek and mushroom frittata with grilled flank steak and smokey roasted potatoes; stuffed banana bread French toast with maple mascarpone, candied walnuts, creme anglaise and whipped cream. O’Brien has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK. Recipes will be provided.

Sunday, February 2, 5pm
Private Event with Katie Cavuto of Nourish Breathe Thrive

Wednesday, February 5, 7pm
An Evening with Jonathan Dearden of Red Owl Tavern
Red Owl Tavern’s Executive Chef Jonathan Deardon knows hospitality. Following posts at Andre Balazs properties in NYC, Deardon served as Executive Chef at Jarde Mountain Resort in Saint Lucia, recognized by Travel + Leisure as the top resort in the Caribbean and #3 best resort in the world. From there, Deardon joined the Kimpton Hotels & Restaurants family at Radiator, a chef-driven cocktail bar in the Kimpton Mason and Rock Hotel in Washington, DC. Deardon won multiple accolades while at Radiator, including “Best Chef on the Block” for the East Coast championship on ABC’s The Chew. Join us as Deardon returns to COOK, featuring a menu of smoked eggplant with whipped ricotta, lemon, roasted pepitas, red vein sorrel, chile spice; halibut crudo with yuzu koshu, cucumber, mint, smoked trout caviar; brown sugar cured duck breast with braised sunchokes, crispy leeks, watercress chimichurri; and a dessert of olive oil cake with green strawberries, cardamom ice cream.

Thursday, February 6, 7pm
Mastering French Home Cooking with Kenny Bush of Gabi
Kenneth Bush, former Executive Chef of the très Frenchie Bistrot La Minette, has paired up with Minette owner Peter Woolsey for Gabi, an all-day 1940’s Parisian Art Deco diner of sorts. Housed in the ground floor of the Hanover North Broad apartment building at Broad and Callowhill Streets, Gabi features casual French classics. Though Kenneth originally intended on training as a chef, he couldn’t turn down his acceptance to Yale University. After graduating Yale in 2001, he managed restaurants in Maryland and Washington DC. In 2009, he moved to Philadelphia and changed his focus to the kitchen. Here in Philly, he spent three years with Bistrot La Minette, working his way up from the garde-manger station to the lead Sous Chef. In 2011, he won the prestigious and super cool “Questlove Cook Off.” In 2012, he left the Bistrot to work for Garces Trading Company as a sous chef before returning to Bistrot as the Executive Chef in January 2014. This February Kenny’s homey, Frenchie menu includes shrimp-avocado salad and duck confit with orange sauce, plus two other tbd dishes. Ooh la la, indeed!

Friday, February 7, 6pm
Sipping Sonoma with Jeff Holden of Breakthru Beverage
Sonoma Valley is wine country at its best and the birthplace of California’s wine industry. Cradled between the Mayacamas and the Sonoma Mountain ranges, Sonoma Valley encompasses a rolling patchwork of vineyards, quaint farms and 13,000 acres of scenic parkland. Join Jeff Holden of wine distributor Breakthru Beverage for an oenological tour of Sonoma via five different grapes and five different AVAs: Gloria Ferrer Blanc de Blancs, Carneros; Gundlach Bundschu Gewurztraminer 2017, Sonoma Coast; Hartford Court Russian River Valley Pinot Noir 2017; Pedroncelli Mother Clone Zinfandel 2017, Dry Creek Valley; Alexander Valley Vineyards Cabernet Sauvignon 2017. MPlease note that no full dinner will be served, but there will be light bites.

Saturday, February 8, 12pm
A Taste of Ghana with Gail Owusu
Gail Opoku Owusu’s love of cooking came from an early age, learning how to create the soulful and delicious food of her Ghanaian heritage. A graduate of The Culinary Institute of America, Gail went on to work at Kiawah Island Golf Resort in Kiawah Island, South Carolina and with Sage Hospitality before establishing her own company, Opoku Catering. For her COOK debut, Gail is treating 16 lucky guests to a tasting tour of the culturally diverse West African nation of Ghana. Following a welcome beverage of sobolo (hibiscus tea punch) and a street food amuse bouche trio of meat pie, Chin Chin bar nuts and yam fritter, enjoy a Kenkey Napoleon (corn maize dough layered with egg, snapper, prawns and chili tomato sauce); lamb suya kebab with waakye and tatale (spiced lamb kebab with rice and beans and plantain fritter); Ghana pancake with wild honey; and peanut toffee mignardises.

Sunday, February 9, 12pm
Indian Brunch with Rupen Rao of Rupen’s
An early morning leisurely stroll on India’s streets showcases the bounty of regional food offerings amidst the sound of temple bells, the birds chirping and the daily hustle of passersby. Indian brunch food is regional, and bursting with flavor, so prepare your taste buds to the bold brunch flavors of India. Washington D.C. resident and Mumbai native Rupen is no stranger to COOK. While he has prepared more than a dozen lunches and dinners that left guests begging for more, this February Rupen is doing brunch, so this is not to be missed! Rupen, who has a line of cookbooks, spice blends and simmering sauces, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Following a saffron chai, enjoy a four course vegetarian brunch of masala scrambled eggs, spiced flattened rice (poha), spicy chickpeas and potato curry with fried bread (aloo poori) and halwa. Each participant will receive a copy of Rupen’s “Indian Cooking From My Mom” along with a jar of his delicious Indian simmering sauce. Recipes will be provided.

Tuesday, February 11, 7pm
Aphrodite Cooks! With Frances Vavloukis
Celebrate the love of Greek food and the Greek food you love with someone we love: Frances Vavloukis. The veteran COOKing instructor and wellness coach invites you to drink it in with your eyes, take in the aroma, taste the sweet and the savoury, and listen to that crisp sound as you dig into a festive love-themed feast. Frances’ menu features a mezze spread of potato skordlia with Ouzo and kalamata olives, taramosalata (fish roe spread), ktipiti kafteri (roasted red pepper and feta dip), spanakopita triangles (phyllo triangles stuffed with spinach and feta), loukaniko (Greek sausage), all served with warm pita bread brushed with olive oil and oregano; spanaki salata me reivethia, domata, kai feta (spinach salad with chickpeas, tomatoes, kalamata olives and feta); frescos solomos me portokali prasines elies (grilled salmon with orange and green olives), served with pilafi me arakas (saffron rice pilaf with green peas) and amyes me domata (Greek style okra); and kormos, a Greek chocolate biscuit dessert. Frances always makes COOK guests feel like family, but hey, don’t take our word for it. Ask Frances Vavloukis where to get amazing Greek food in Philly and she’ll answer, “My house!” Recipes will be provided.

Wednesday, February 12, 6pm
A Very Vegan Valentine Happy Hour with Rachel Klein of Miss Rachel’s Pantry
At her successful South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates inspired vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for an happy hour of vegan Valentine small plates delicious enough to get everyone smiling, from committed vegans to dedicated meat eaters: pretzel bun sliders with dill chevre, salt-roasted beet and a pickle salad; handmade fettuccine carbonara with sun-dried tomato pancetta; and fudgy brownies. Plus, what’s a happy hour without the booze? Following a surprise cocktail, vegan wine selections will accompany the small plates. The timing of this class couldn’t be better for a plant-based menu, as the New Year often inspires us to try new (and sometimes healthier) things. Come. Learn. Eat your veggies!

Thursday, February 13, 6pm
Empanada Happy Hour with Jezabel Careaga of Jezabel’s
Looking to up your Hot Pocket game? Meet the empanada, the stuffed pastry baked or fried that you can find throughout Latin America. Empanadas, while they may be found by different names in such far-flung places as India and the Philippines, are most closely associated with Argentina. Lucky for you, there’s a little slice of Argentina in West Philly – Jezabel’s, operated by Argentine expat Jezabel Careaga. At Jezabel’s, Careaga strives to deliver the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. Inspired by the bakers in her family— her grandmother Julia, mother Aurelia, and aunt Sara – her pastries are an evolution of recipes she prepared as a child. Jezabel will lead guests in a hands-on empanada happy hour, preparing empanadas de carne (tradicional NW Argentine spicy beef with raisins) and empanadas de verduras (roasted seasonal veggies with bechamel and parmesan), served with roasted veggies and romesco. Bonus: a dessert of torta de almendras with yogurt mousse and raspberries. Guests will take home their own empanada creations, just so you don’t have to reach for that Hot Pocket next time you’re craving a snack.

Friday, Febuary 14, 7pm
Soul Food For Lovers with Malik Ali
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. So grab your soulmate (if you are so inclined) and join Malik Ali for a soulful Valentine’s dinner including Cajun fried shrimp salad with green goddess and pickled red onion; five-cheese crab mac and cheese with cornbread gremolata; braised lamb with sweet potato mash, cream spinach, red wine sauce; and strawberry shortcake bread pudding. Most recently in the kitchen at SOUTH, Malik previously worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Saturday, February 15, 1pm
Stirring Up Love with Monica Mannion
Monica Mannion’s cooking trajectory is a full circle. Born in Mexico City, she attended the Cambridge Cookery School in the UK and found herself living in Shanghai, where she became the private chef for a Mexican diplomat. Monica’s connection to Mexican cuisine is deeply personal, and it’s her mission to expose her audience to the wide diversity of her homeland’s cooking, beyond the ubiquitous Tex Mex and Texicali fare that we all know. Monica returns to COOK this February for a love-themed lunch that features unique flavor combinations, transforming our senses: crema de cilantro con ajonjolí garapiñado (cream of cilantro with candied sesame seeds); pollo en salsa de pétalos de rosa (chicken in rose petal sauce); pastel de natas con naranja e hinojo (orange and fennel cake with nata, the sweet, silky cream that congeals from boiling raw milk); and to get you in the spirit of the afternoon, a tequila and chocolate cocktail!

Tuesday, February 18, 7pm
Breakfast For Dinner with Joncarl Lachman of Noord and Winkel
Fun fact: When Joncarl Lachman was in the planning stages of Noord, his beloved East Passyunk BYOB that features Northern European fare, he wanted to call it Winkel. Five years later, Lachman opened a restaurant by the name of, yes, Winkel. Located in the former More Than Just Ice Cream space at 11th and Locust Streets, Winkel, which means ‘little shop’ in Dutch, serves breakfast (all day!) and lunch with hints of Dutch inspiration, including some “greatest hits” dishes both from Lachman’s Neuf days and his Chicago eatery days. And while, yes, there are eggs and pancakes, this isn’t your humdrum diner fare. Joncarl continues to expand palates with exciting new flavors, and his February breakfast-for-dinner themed COOK appearance is sure to do just that. While the menu is largely TBD, Joncarl will be serving rabbit frittata with white beans and chives, as well as almond vla for dessert. Join us, and you’ll understand why we commonly refer to Joncarl as the Darling Dutchman! Please note this dinner is not vegetarian.

Wednesday, February 19, 7pm
An Evening with Edmund Konrad
Philly native Edmund Konrad’s culinary aspirations began quite early. Graduating from Mercy Vocational High School where he studied culinary arts, Eddie continued his training at Johnson & Wales University and then returned to his hometown to work in the iconic Le Bec-Fin. Following a term at NYC’s Del Posto, Eddie once again returned to Philadelphia, working under Top Chef winner Nicholas Elmi at Laurel. Following in Elmi’s footsteps, Eddie competed in last season’s Top Chef, quickly becoming a fan favorite. What’s next for Eddie is under wraps, but what we do know is that we are honored to host his return to COOK this February with what looks to be an incredible menu. Though subject to change, his working menu features an oyster with whipped pomegranate, green apple, yuzu; lobster with celery, tarragon, grapefruit; Pacifico striped bass with sea vegetables, radish, lemon, jalapeño, horseradish; porcelet with brassicas, “giardinara”; Hudson Valley duck with sweet potato, mint, pecans, blood orange; and grilled white cake with vanilla custard and citrus.

Thursday, February 20, 7pm
Taco Omakase with Vincent Gianni of Aqimero
Omakase is a Japanese phrase used in restaurants that means “I’ll leave it to you.” While the term is most closely associated with sushi restaurants, Executive Chef of Richard Sandoval’s Aqimero Vincent Gianni returns to COOK to give tacos the omakase treatment. Following a trio of street snacks (street corn, corn tostada and chileatole), Vincent will serve a series of six tacos including Osetra with buckwheat, finger lime; toro with uni, finger lime; scallop with lemon crème, winter truffle; rabbit with red mole, fresno pepper; bone marrow with tomatillo, cilantro; Wagyu with caviar, soubise; an entree of duck with mole negro, jicama, jalapeño; and for dessert, yes, a chocotaco with vanilla mezcal ice cream and chocolate.

Friday, Febuary 21, 7pm
Private Event with Scott Megill

Saturday, February 22, 12pm
An Afternoon with Chad Durkin of Porcos Porchetteria + Small Oven Pastry Shop
Once upon a time in a not-so-far-away place called Washington Avenue, there lived a bakery and pizza shop called Kermit’s, helmed by pastry chef Chad Durkin, former competitor on TLC’s Next Great Baker. Durkin went on to play an integral role in the Cake Boss world, both appearing on the show and overseeing research and development for Buddy Valastro’s Carlo’s Bakery chain. Kermit’s eventually closed its doors, and since then, Washington Avenue has undergone some renovation. Joining neighbors Dock Street Brewery, Cafe Ynez and Chick’s, Chad Durkin has returned to the new and improved Washington Avenue in the same building that once housed Kermit’s! In fact, Durkin has opened two side-by-side operations. On one side: Porcos Porchetteria, serving their own spin on Philly’s Italian-style roast pork sandwich, as well as other signature sandwiches and salads. On the other side: Small Oven Pastry Shop, which sells an assortment of pastries available by the piece or bakers dozen, as well as a weekend-only selection of salads and panini style sandwiches. Durkin heads to COOK this February with a tasting menu of both operations: Porcos veggie meaty-ball with house gravy; Fiona apple salad with shaved fennel and apple, endive, mixed greens with lemon fennel vinaigrette; porchetta bowl with sliced porchetta, crackling powder, ciabatta, rapini sauce, prosciutto chip; and baba au rhum with candied pistachio, Grand Marnier sabayon, orange blossom ice cream. Porchetta and pastry – what’s not to love?

Sunday, February 23, 12pm
Pizza Making for Kids with Kelly Anne Davis
Got pint-sized pizza fans in your family? Bring them to COOK as Culinary Instructor Kelly Anne David leads a fun-filled pizza party. First, guests will roll up their sleeves as Davis helps them prepare the pizza dough (both traditional and cauliflower-based doughs!). Then it’s time to top the pizzas and bake them off. Recommended for children of ages 6 and up. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!

Monday, February 24, 7pm
Proper British Pub Fare with Brian Ricci of Philabundance
If there’s ever a time of year to eat like a Brit, it’s the dead of winter. Proper pub fare is cold weather comfort food at its finest. And if anyone knows pub fare, it’s Brian Ricci, whose diverse cooking career includes posts at several Philly gastropubs, including Pub & Kitchen, Kennett and Brick & Mortar, earning nods from Esquire and Travel & Leisure. This February, come in from the cold and enjoy a hearty four-course supper of British pub classics, including a charcuterie plate of brawn, baby gherkins and mustard; beans on toast, fish and chips; and for dessert, sticky toffee pudding. Oh, and plenty of English beer. Brilliant!

Tuesday, February 25, 7pm
Private Event with Laura Frangiosa of Analog Supper Club

Thursday, February 27, 7pm
Restaurant Sneak Peek: The New Hotel Dupont with Tyler Akin
One could say Tyler Akin’s life thus far has been filled with independent choices and unexpected ventures. Originally set to follow in his lawyer-come-judge father’s footsteps by enrolling in law school, Wilmington native Akin walked away from pursuing a law degree, opting instead to earn a culinary arts degree from L’Academie de Cuisine in Washington, D.C., while staging at minibar by José Andrés. Following posts at Michelin-starred Komi under chef-owner Johnny Monis as well as his follow-up Little Serow, Tyler then left D.C. behind to work for a certain Philadelphia chef whose star was on the rise – Michael Solomonov. Two years later, the Zahav Sous Chef then took another unexpected turn, opening his own first restaurant, Stock, a Southeast Asian BYOB in Fishtown. Next, the chef-owner, who had become known for his pho, decided to open Res Ipsa, an all-day restaurant and café with a dinner menu of Sicilian-influenced fare. His latest venture, by comparison, is less of a departure but rather a return. In Spring 2020, Akin will fulfill a nearly life-long dream helming a new brasserie at the iconic Hotel Du Pont, where he celebrated many milestone moments with his family at the hotel’s storied Green Room. The Chef-Partner of the hotel’s new restaurant is in the process of developing a French menu with influences from Provence and North Africa. Be among the first to preview Tyler’s upcoming venture when he makes a February appearance at COOK, preparing steak tartare with chopped filet, citrus, endive, Calabrian chili; pissaladière with honey-glazed guanciale, anchoïade; swordfish à la Grecque with taramasalata, feta; and Paris-Brest, a pâte à choux pastry with pistachio cream.

Friday, February 28, 7pm
Cooking with Mom with Erik Oberholtzer of Tender Greens and His Mother Sherry Oberholtzer
Over a decade ago, Erik Oberholtzer opened his first Tender Greens, an early pioneer in the fast-casual movement, serving “farm-to-fork” salads, sandwiches, soups and more. Years later, Tender Greens had taken Southern California by storm, which caught the attention of Danny Meyer, the man behind Union Square Hospitality Group (and, yep, Shake Shack!). Tender Greens is the only investment Union Square has ever made, and as a result, Tender Greens is now expanding to the East Coast. With more than two dozen locations in California, Tender Greens now has locations in Boston and NYC. Next up: Philadelphia! To mark the occasion, Erik Oberholtzer is bringing his Tender Greens ethos to COOK, along with his mother Sherry Oberholtzer, who provides inspiration for the evening’s menu! Join the duo as they prepare a Tender Greens Salad of heirloom radishes, carrots, beets, fennel, shallot vinaigrette; Philly oyster chowder with Jersey Crackers, Blue Point oysters, organic potatoes, leeks, celery, raw milk, parsley; mushroom bolognese with hemp rigatoni, Primordia mushrooms, carrot, fennel, garlic, onion, parmesan, San Marzano tomatoes, oregano, chili; and chocolate fondue. Please note this dinner is not vegetarian/vegan.

Saturday, February 29, 1pm
Layered Up! The Art Of The Trifle with Joe Green of Affinity Confections
Join Joe Green of Affinity Confections for a trifling matter. That’s right, this February Joe returns for an afternoon dedicated to trifle, the British dessert classic that features layers upon layers of sponge cake, custard, and add-ins such as fruit or chocolate. While working on his Entrepreneurship Major at Temple University’s Fox School of Business, Joe interned at the renowned Night Kitchen Bakery in Chestnut Hill. With sixteen years of baking experience under his belt, Joe Launched Affinity Confections in 2014. Affinity creates seasonally inspired confections using premium all-natural ingredients. Joe will serve (and demo components of) three trifles: chocolate trifle with chocolate cake, espresso chocolate pastry cream and chocolate ganache; lemon coconut trifle with layers of white cake, lemon curd, coconut, and vanilla cream; almond trifle with layers of chocolate or white cake with an almond cream and toasted almonds.

Sunday, March 1, 1pm
Donut Making with Carol Ha of Okie Dokie Donuts
Okie Dokie Donuts began as a fun side project in 2012 by Carol Ha, as a way to spread some happiness with doughnuts that just happen to be gluten free. Carol has worked in kitchens all over Philadelphia, including La Colombe, Martha, the Dandelion and Walnut Street Café. In 2019, Ha decided to take on Okie Dokie full-time, and her donuts are making quite the splash in Philadelphia, popping up all over town. We’re delighted to welcome Carol for an afternoon of donuts and nothing but donuts, covering everything from dough preparation to frying techniques to donut decoration. Guests will not only enjoy freshly fried donuts but will decorate their own donuts, which they can take home to enjoy (or scarf down immediately – no judgement here!), along with a make-at-home kit of dry dough mix. Do-nuts, y’all!

Tuesday, March 3, 7pm
Private Event with Lucio Palazzo of Sojourn Restaurants

Wednesday, March 4, 6pm
Tiki Drinks with Daniel Kulisek of The Loews Hotel and Ann Marie Miller of Moet Chandon
Sick of the cold weather? Then warm up at COOK’s “one night only” Polynesian oasis. The tiki bar concept – the exotic–themed drinking establishment that served elaborate cocktails, especially rum-based mixed drinks such as the “mai tai” or “Zombie cocktail”, came to popularity in the 1930s, 40s and 50s. Tiki bars were aesthetically defined by their Tiki culture décor based upon a romanticized conception of primitive tropical cultures. Join Loews Hotel Beverage Manager Daniel Kulisek and Ann Marie Miller of Moët Hennessy for a happy hour of terrifically tiki cocktails: Bananarama (Hennessy, pineapple, chocolate, banana, curry); In regards to Old San Juan (Belvedere, pineapple, ginger, allspice, lime); Keep It To Yourself (Glenmorangie, Campari, lemon, pistachio orgeat); “Mya? No Youra!” (Volcan, spiced coconut, lime). Please note that no full dinner will be served, but there will be light bites.

Thursday, March 5, 6:30pm
Private Event with Kenneth Bush of Gabi

Friday, March 6, 6pm
Cheeses Of The East Coast with Kealan O’Donnel of Whole Foods
Wisconsin, mish-consin… The East Coast is where it’s at. From Vermont’s Jasper Hill Farm to North Carolina’s Boxcarr Creamery, the Eastern Seaboard has so much variety for your cheeseboard. Join Kealan O’Donnel of Whole Foods for a tasting tour of our Eastern neighbors: from Vermont, Jasper Hill Farm’s Harbison, a soft ripened cow’s milk cheese, served with baguette, apples and sopressata; from North Carolina, Boxcarr Creamery’s Rockets Robiola, an ashed, soft ripened cow’s milk cheese, served with 34 Degree Crackers and raspberry jam; from Maryland, Firefly Farms’ Bloomy Breeze, a cow’s milk cheese, served with baguette, honey and toasted almonds; plus, a fourth surprise cheese selection!

Sunday, March 8, 12pm
Big Ol’ Brunch with Becca O’Brien of Two Birds Catering & Canning
Best meal of the week? Brunch! COOK veteran Becca O’Brien of Two Birds Catering & Canning is a bit of a brunch master, so get ready. Becca will demo and serve up some delicious brunch dishes that you can replicate when you invite us over for brunch: biscuit and gravy with fried quail egg; spring greens, panzanella salad with poached egg; leek, mushroom and house smoked bacon frittata with spicy potato hash; vanilla pain perdu with orange butter, maple, creme anglaise and candied walnuts. O’Brien has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK. Recipes will be provided.

Tuesday, March 10, 7pm
Dinner with Friends: An East Passyunk Collaboration Dinner with Lee Styer of Fond, Joncarl Lachman of Noord and Randy Rucker of River Twice
Some neighbors can rely on each other for a cup of sugar. And then there are the neighbors who can rely on each other for spare oysters and foie. Among the latter type are Lee Styer of Fond, Joncarl Lachman of Noord and Randy Rucker of River Twice – three East Passyunk neighbors (and friends) whose establishments overlook the iconic Singing Fountain. The trio recently collaborated at a fundraiser at FringeArts, and we’re psyched to host the three chefs for a “dinner with friends” dinner that is sure to be one for the books. In case you need introductions, let’s start with Lee. After putting in years of hard work in the all-star kitchens of restaurants like Le Bec-Fin and Lacroix, Lee emerged as one of Philly’s most exciting young culinary stars with Fond, one of the first of Passyunk Avenue’s renaissance restaurants. After spending years in Chicago, Joncarl, a proud native Philadelphian, returned to his hometown, choosing the booming Passyunk Avenue as the location for Noord, his Northern European BYOB. Last but not least is Randy, whose River Twice just recently earned three bells from Philadelphia Inquirer’s Craig Laban AND three stars from Philadelphia Magazine, making his modern American eatery the latest talk of the town. ‘The more, the merrier’ has never been truer – join us for a collaboration dinner to remember. Please note that dietary restrictions cannot be accommodated.

Wednesday, March 11, 7pm
A Taste Of The Adriatic with Lucio Palazzo of Sojourn Restaurants and Nick Baitzel of Jet Wine Bar
Separating the Italian peninsula from the Baltic peninsula is the Adriatic Sea, renowned for its clear but vibrant blue waters and sun-soaked, rocky beaches. The rustic but fresh cuisine of the Adriatic coast is a seafood lover’s paradise, but there’s much more to this region, which is influenced by the heartier cooking cultures of Eastern Europe. This March, your travel guide is Lucio Palazzo, who was born and raised in Friuli, a northeast Italian region bordering Austria, Slovenia and, yes, the Adriatic Sea. Lucio is Culinary Director for Sojourn Restaurants, including Rex 1516, Jet Wine Bar, Cafe Ynez and the upcoming Sor Ynez. Joining Lucio is Nick Baitzel, General Manager of Jet Wine Bar, who will provide wine pairings for Lucio’s traditional Adriatic dishes, including capesante gratinate (Venetian broiled scallops); brodetto alla Triestina (seafood stew from Trieste, served with firm white polenta on the side); potato gnocchi with brown butter, sage, Shepherd’s Delight; lamb peka (lamb roasted under coals in a traditional bell grill with potatoes, peppers, onions and herbs); and apple strudel with vanilla ice cream.

Thursday, March 12, 7pm
An Evening with Justine MacNeil and Crochet of Fiore
Located in Philadelphia’s Queen Village, Fiore is an Italian inspired all day cafe, amaro bar and restaurant with a menu that showcases wood-fired vegetables and meats paired with delicate handmade pasta. Prior to Fiore, Co-Chef/Owner Justine MacNeil’s resume includes iconic NYC spots Del Posto, Craft and the Dutch. For her COOK debut, Justine MacNeil is preparing a wonderfully wintry menu: an antipasti course of chicory with shallot vinaigrette and shaved parmigiano reggiano; two pastas including swiss chard tortelloni with prosciutto, sugo, breadcrumb and pici with lamb ragu, tomato, mint; a secondi course of short ribs with red wine cipollini onions; and for a dolce, winter fruit crostata with mascarpone. Mangia!

Thursday, January 3, 7pm
An Evening with Kenneth Bush of Bistrot La Minette
Bienvenue, Francophiles! Queen Village’s Bistrot La Minette is Philadelphia’s homage to French bistro cooking. Join Executive Chef Kenneth Bush this January when he returns to COOK up a French feast – what a way to kick off the New Year, oui? Chef Kenneth grew up cooking by his mother’s side. Though he originally intended on training as a chef, he couldn’t turn down his acceptance to Yale University. After graduating Yale in 2001, he managed restaurants in Maryland and Washington DC. In 2009, he moved to Philadelphia and changed his focus to the kitchen. Here in Philly, he spent three years with Bistrot La Minette, working his way up from the garde-manger station to the lead Sous Chef. In 2012, he left the Bistrot to work for Garces Trading Company as a sous chef before returning to Bistrot as the Executive Chef in January 2014. Bistrot La Minette features some of the most authentic and delicious French fare in town, so get ready to say ooh la la!

Friday, January 4, 7pm
Private Event with Scott Schroeder of Hungry Pigeon

Saturday, January 5, 6pm
An Evening with Bobby Saritsoglou of Stina
A Philly native with familial roots in Greece, Chef Saritsoglou learned to cook beside his relatives at a very young age. His passion and curiosity led him to travel throughout Europe learning the flavors and techniques of German, Italian and French cuisine and finally back to Greece where he worked at Michelin-starred Varoulko in Athens. Chef Saritsoglou returned stateside in 2001, cooking in well-regarded kitchens in East Hampton, eventually making his way back to Philadelphia, cooking at Santucci’s, Opa, and most recently Will BYOB. Bobby is in the final stages of opening Stina, named after his wife Christina, co-founder of Philly AIDS Thrift. Located just a block off West Passyunk Avenue in Philadelphia’s Newbold neighborhood, Stina will feature an imported Italian wood fire oven and an approachable Mediterranean menu of pizzas, pastas, seasonal produce and more. Bobby is no stranger to COOK, but we’re particularly delighted to welcome him back for his premiere appearance as a chef-OWNER. Join Bobby as he prepares a Mediterranean menu of lentil soup with lamb meatballs, Swiss chard and chickpeas; charred octopus with blood orange, preserved lemon, olive crumble and fennel; pistachio and beef kefta with sumac onion, tabouleh and yogurt; and brik pastry with mascarpone, cardamom, honey.

Sunday, January 6, 12pm
My Mom’s Vegetarian Indian Tiffin with Rupen Rao of Rupen’s
Throughout time in India, millions of spouses have arisen early in the morning to prepare dabbas for their loved ones in hopes of providing them with nourishment for the workday ahead. The concept of tiffin, or ‘dabba’, is a longstanding tradition, wherein a dabba-wallah, or tiffin carrier, picks up the tiffin to deliver it to the workplace just in time for lunch, the meal still warm, come rain or come shine. As a child, Washington D.C. resident, and Mumbai native, Rupen Rao, grew up watching his mother lovingly prepare a tiffin for his father each and every day of a career spanning 35 years. Join Rupen this January for the same tiffin-style meal, created with the freshest ingredients and finest spices with the utmost attention to flavor, to bring you a little slice of mummy’s kitchen. Rupen’s vegetarian tiffin lunch will include masala chai; lightly seasoned vegetable salad (koshimbir) with lentils and rice (varan bhaat); spiced peanut and coconut stuffed Indian eggplants (vangi bhareet) with home-made roti bread; and warm carrot pudding with vanilla ice-cream. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Plus, each guest will go home with a copy of Rupen’s first cookbook Indian Cooking From My Mom, as well as their own personal 2-tier tiffin. Recipes will be provided.

Tuesday, January 8, 7pm
Private Philadelphia Magazine Event

Wednesday, January 9, 7pm
Southeast Asian Soups and Stews with Robin Admana and Sandy Trinh of Foolish Waffles
Robin Admana and Sandy Trinh, the gals behind the wildly popular Foolish Waffles truck, are back. And this time, there won’t be waffles, but they’ll still be cooking up what they know well – the food of their family backgrounds. Robin’s Filipino heritage will combine with Sandy’s Vietnamese background for one incredible evening of Southeast Asian soups and stews (perfect for a cold winter night!): shrimp dumpling soup; arroz caldo (gingery chicken rice porridge with fried garlic, chili oil, scallion oil); bó kho (spicy braised beef noodle stew with fresh herbs and fried shallots); and for dessert, ginataang bilo-bilo (sweet rice balls, Japanese yams, sweet plantains, jackfruit, warm coconut milk broth). Foolish Waffles is a prominent member of Philly’s vibrant food truck community, earning a number of accolades including Philadelphia Magazine’s Best of Philly for Street Food Snacks in 2014 (for their banh mi waffle), The Vendy Cup as well as the Vendy’s People’s Choice Award in 2015.

Thursday, January 10, 10am
Private Event with Becca O’Brien of Two Birds Catering and Canning

Friday, January 11, 7pm
Vegetarian Comfort Foods with Becca O’Brien of Two Birds Catering and Canning
It’s a carnivore’s misconception that vegetarians miss out on things. But trust us, cry them no rivers – vegetarians are crafty cooks, swapping out proteins so that familiar foods remain just as satisfying. COOK veteran instructor Becca O’Brien, owner of Two Birds Catering & Canning, lived the vedge life for years and can attest to the fact that meat-free doesn’t mean flavor-free. Becca’s January menu features loaded baked potato soup with cheddar, smoked tempeh, chive crème fraîche and grilled crostini; smokey chili mac and cheese (vegan chili with five-cheese mac and cheese); BBQ jackfruit pulled “pork” slider with pickles and coleslaw; veggie meatballs with pasta and marinara fra diavolo with roasted garlic bread; brownie Ice cream sundae with peanut butter fudge, dulce de leche and candied peanuts. Treat yourself to an evening of cozy comfort classics, vegan style! Recipes will be provided.

Saturday, January 12, 12pm
Food As Medicine Vegan Brunch with Jonathan Adams of Rival Bros and William Duffy, MD
Food as Medicine is a new initiative from William Duffy, MD, Clinical Assistant Professor of Internal Medicine at the University of Pennsylvania. Duffy’s primary focus is one of lifestyle modification as both prevention and treatment of disease, and over the past year, he has developed a network of professionals in various industries who share this ethos. Enter Jonathan Adams (aka Johnny Mac), co-owner of Philly-based coffee roaster Rival Bros. Prior to his coffee empire, Jonathan worked in prestigious kitchens – under George Perrier at Brasserie Perrier and Paul Liebrandt at Gilt, followed by posts at Mugaritz, Snackbar and Pub & Kitchen. In addition to his chef-turned-coffee-roaster career turn, Jonathan has recently undergone another change; after turning 40, he’s adopted a healthy diet, mostly plant-based – a surprise to those who associate Jonathan with the decadent and meaty dishes he once churned out. Being part of Food as Medicine, Jonathan stresses that healthy and flavorful don’t have to be mutually exclusive, and back in September, Jonathan proved just that with a Food as Medicine Dinner. This January, Jonathan gives brunch the Food as Medicine treatment, and while there will be no eggs and bacon, it won’t be the bland and boring fare that many of you may associate with the vegan diet. So whether you’re a longtime healthy eater or someone who’s simply looking to reduce the amount of meat and dairy in your diet, join him as he returns to COOK for a plant-based brunch menu of sweet potato “frittata”, mushroom, asparagus; kale salad, avocado, beets, chickpeas, grapefruit vinaigrette, smoked salt; sesame “ricotta” toast, pickled cherry tomatoes, black pepper, dried herbs; cashew milk “yogurt”, kumquat, pomegranate, pistachio, sumac honey; banana pancakes, maple and cinnamon; and coffee with scratch-made sesame milk, oat milk.

Sunday, January 13, 1pm
New Year’s Resolutions Desserts with Abigail Dahan of Parc
Come January, your New Year’s resolution may be of the healthy eating variety, and while we fully support your effort, we’re here to tell you that you can still have dessert. Abigail Dahan, Pastry Chef at Stephen Starr’s Parc, returns to COOK this January to prove that your resolution and dessert are not mutually exclusive, preparing “guilt free” chocolate mousse 2 ways; protein chocolate chip cookies; strawberry banana ice cream; hi-fiber brownies; and a peanut butter candy bar. French-born Dahan started her pastry training in the famed Parisian patisserie “Gerard Mulot”. She then went on to work for the Ritz Carlton Philadelphia and Orlando. She later moved on to become supervisor at the Park Hyatt Chicago, and in the same year won first place in the first ever “ L’art du chocolatier” hosted by the Cocoa Barry School in Chicago. Before joining the Parc team, she was at Le Bec Fin and was also Sous Chef at the esteemed Joel Robuchon restaurant in Las Vegas.

Monday, January 14, 7pm
Hearty Winter Fare with Kealan O’Donnel of Whole Foods
Winter is coming, and wintertime is THE time for comfort food. So if you’re looking to up your game on the classics, this one is for you! Kealan O’Donnel of Whole Foods will offer tips and tricks to prepare you for the cold months ahead, demonstrating a menu of hearty winter classics, including sourdough grilled cheese with decadent tomato soup; mini chicken pot pie; classic beef stew with carrots, celery and onion; and for dessert, apple cobbler with dulce de leche ice cream and crème anglaise.

Wednesday, January 16, 7pm
An Evening with John Rodriguez of Mission Taqueria
Grab your sombrero ‘cuz it’s taco time! Mission Taqueria is the stylish upstairs sister restaurant and beer garden of Philly favorite Oyster House. Chef John Rodriguez’s menu is an homage to the taquerias of Mexico City with a menu of salsas, ceviches and, yes, plenty of tacos. For John’s COOK debut, he will prepare a festive menu of guacamole de chapulines with chips; grilled avocado taco, alubia blanca, chipotle chili dust, hoja santa; grilled cobia taco, chard corn husk mayo, red pepper sofrito, crispy pozole; pork belly taco, al pastor, grilled pineapple, onion, morita salsa; and a sweet taco with a pastry shell, chocolate, pistachios, sweet cheese and chili poached fruit. And don’t you worry – there will be margaritas!

Thursday, January 17, 7pm
Back To My Roots with Frankie Ramirez of Enoteca Tredici
Born and raised in Mexico City, Chef Frankie Ramirez immigrated to the United States at the age of 16 to begin his culinary career as a dishwasher. From there, Frankie has worked his way up to Regional Executive Chef for Zavino Hospitality Group, the restaurant group behind Zavino and Tredici locations in Philadelphia and DC. With over 15 years of experience, Chef Frankie has a diverse resume, having cooked French, Italian and Mediterranean cuisine. For his January appearance at COOK, Frankie is going back to his roots, sharing the memories and flavors of his childhood in Mexico. However, this is not traditional Mexican cooking, but rather his menu will be inspired by the essence of the home he left so many years ago: an amuse trio of Frankie’s childhood Favorites (street corn with mayo chilli powder and queso fresco, mango con chile with lime and cayenne sauce, and tuna tostada with shallots, jalapeño and cilantro; Rafaela’s crudo (aguachile blanco, scallop, tiger’s milk, micro cilantro salad); Gabi’s salad (chayote and jicama carpaccio with pecan, scallion, ancho chile sofrito); Rosita’s appetizer (epazote tetela, Oaxaca cheese, salsa verde cruda); Concha’s entree (twelve hour braised short rib in mole sauce, crema fresca, mixto de hojas); and Don Chava’s dessert (churro with cinnamon and house made dulce de leche).

Friday, January 18, 6pm
CBD Wake and Make with Max Tuttleman of Bouquet and Laura Frangiosa
When you think of cannabis, you think, well, wait… we forgot what we were gonna say. OH, right! When you think of cannabis, you think of marijuana. Until recently, the best-known compound in cannabis was THC, the active ingredient in marijuana. Cannabidiol, commonly known as CBD, is another chemical compound from hemp plants, but unlike THC, CBD is not psychoactive. CBD has become an appealing option for those who are looking for relief from pain, anxiety and other conditions without the mind-altering effects of marijuana or certain pharmaceutical drugs. Max Tuttleman’s Bouquet is a Philadelphia-based CBD brand that manufactures and produces a line of CBD-infused health products using organically grown industrial hemp. Bouquets products are scientifically validated through various worldwide research partners. Joining Max this November at COOK is Laura Frangiosa, former owner of Lansdowne’s Avenue Delicatessen. Following Max’s Get Up Smoothie (banana, chocolate, coffee, almond milk), Laura will will dose out small plate versions of breakfast dishes, all making use of CBD as an ingredient: avocado toast-ed (smashed avocado, marinated grape tomatoes, crispy jamon); kippered salmon hash (hot smoked salmon, wheat berries, leeks, lacinato kale, sweet potato, over easy egg); and lemon poppy waffle (lemon curd, whipped cream).

Sunday, January 20, 12pm
Brunch on The High Seas with Anthony Bonnet and Len Boris of The Moshulu
The Moshulu is the world’s oldest and largest square rigged sailing vessel still afloat, and she is in fact the world’s only restaurant venue on a tall ship. Presenting inventive, contemporary classic presentations of American cuisine, Executive Chef Anthony Bonett has created a delectable selection of dishes using the finest local ingredients available to create a memorable dining experience on this landmark ship. But this January, you won’t need your sea legs to enjoy The Moshulu – Anthony is coming ashore for his appearance at COOK with a decadent brunch menu, complete with cocktail pairings provided by Moshulu Beverage Manager Len Boris: avocado toast, warm brie, caviar (paired with a blood orange mimosa of blood orange and prosecco); home cured salmon, rye, caraway, grapefruit, dill, fennel (paired with warm mulled white wine – Mayr Grüner Veltliner, St-Germain, brandy, honey, grapefruit, cinnamon, cardamom, ginger, chamomile, rose); crab quiche, potato, bacon, charred onion, 7 Sisters Cheese, tomato jam (paired with a John Daly – Deep Eddy Sweet Tea Vodka, Pallini Limoncello, caramelized sugar, pear, basil); eggs benedict, cotto ham, creamed swiss chard, red chili hollandaise (paired with a bloody mary –bacon infused Revivalist Dragondance Spicy Gin, Von Humboldt’s Tamarind Liqueur, bacon cornbread hush puppies); classic baguette French toast, caramelized apples, candied pecans, bourbon maple (paired with a Chicoree Espresso Martini – Dad’s Hat Rye, Blue Lion Chicoree Liqueur, Kahlua, Pour Richard’s Cold Brew Coffee, agave, cinnamon sugar brûlée). Ahoy, matey, indeed!

Monday, January 21, 7pm
Local 130 Seafood Dinner with Ian Maroney and Hillary Bor of Pumpkin BYOB
For over 14 years Chef Ian Moroney and Hillary Bor of Pumpkin have brought honest New American cuisine to the table. Their daily changing menu focuses on seasonality, sustainability and provenance. Pumpkin is dedicated to serving the freshest local ingredients available, including the beautiful fish and seafood provided by Local 130 Seafood, a New Jersey-based purveyor who sources from local fisherman. It’s been quite a while since Team Pumpkin has been at COOK, so we’re excited to announce their return this January with a locavore seafood menu of scallop crudo, yuzu kosho, yogurt, brown butter; warm tilefish salad, fingerling potatoes, leeks, mustard hollandaise; monkfish stew, orange zest, fennel, ouzo; and for dessert, vanilla panna cotta, grapes, almonds, mosto cotto.

Tuesday, January 22, 7pm
An Evening with Joey Baldino of Zeppoli and Palizzi Social Club and Nick Macri of La Divisa Meats
Joey Baldino, Chef Owner of Zeppoli and Palizzi Social Club, and Nick Macri, chef-turned butcher and owner of Reading Terminal Market’s La Divisa Meats, have a lot in common. Both come from Italian families who operated businesses in the food world – Joey’s family running a bar and restaurant in South Philly which now houses his Palizzi Social Club; Nick’s grandparents ran a farm in Calabria, his parents learning curing and preservation techniques out of necessity. Both worked at Osteria during its Vetri origins. And, yes, they are BOTH coming to COOK this January… on the same night! Baldino’s Palizzi Social Club is members-only, so if you’ve been curious but unable to taste for yourself, tonight’s the night, when buddies (and former co-workers) come together for one porky molto Italiano menu: frittole(Calabrian pork confit) crostini, pickled eggplant; orecchiette with sausage, bitter greens, pecorino; braciole di cotenne (braised pork in tomato sauce); porchetta with potato and artichoke; and cannariculi (fried pastry with honey). Trust us, this one is NOT to be missed!

Wednesday, January 23, 7pm
Private Event

Thursday, January 24, 7pm
An Evening with Ryan Bloome and Robert Toland of Terrain
With multiple locations, Terrain celebrates the cycle of the seasons and the bounty of the land, both in its garden centers and in its cafe restaurants. Using hand-selected local produce, meats and dairy products, Chef Ryan Bloome takes pride in crafting menus from the seasonal harvest of local farmers. In 2011, he joined the team at Terrain Garden Cafe as a line cook in the flagship Glen Mills location. His culinary talent and warm disposition allowed him to rise in the ranks in the kitchen to become the Head Chef in 2015. Now he has taken the helm at Terrain Cafe located in the lifestyle center, Devon Yard, where he continues his commitment to seasonality and sourcing locally. This January, Ryan is accompanied by Terrain’s talented pastry chef Robert Toland for an elegant wintry menu: an amuse of dry aged beef tartare toast, green tomato relish, cured egg yolk, charred pearl onion, brioche; happy cat corn pasta, house made farmers cheese, chili powder, preserved lime, custard; seared rockfish, curry broth, chili oil, fennel, potato, savory granola; duck choucroute, smoked duck leg, duck sausage, kohlrabi sauerkraut, kohlrabi purée; and mont blanc tarts, chestnut cream, hazelnut praline, whipped meringue, candied orange.

Saturday, January 26, 4pm
Cider + Cheese Pairing Adventure with Ben Wenk of Ploughman Cider and Jamie Png
Located in beautiful Adams County, Pennsylvania, Three Springs Fruit Farm is a family-operated farm that brings fresh tree fruit, berries, tomatoes, vegetables, and products made with them to markets all over the Mid-Atlantic. Founded in 1901, Three Springs Fruit Farm is recognized by Food Alliance as among the best in their field for their commitment to progressive, sustainable growing practices and land management. Recently, seventh generation 3 Springs farmer Ben Wenk began using his apples to create small batches of dry cider which he sold at local farmers markets, and from these humble beginnings Ploughman Cider was born. Ploughman is now available at over a dozen Philadelphia restaurants and is sold at Di Bruno Bros.’ Bottle Shop. This January, Ben is pairing up with local cheesemaker Jamie Png for an interactive cider and cheese pairing session. Led by Ben, guests will get to try their hand at blending cider bases with “component ingredients” that are used in the creation of Ploughman Cider varieties. Then guests will compare their blends with Ploughman’s seasonal cider selections. As you play cidermaker, Jamie will offer cheese pairing expertise with cheese selections, complemented by warm cider, Three Springs apples and jams and other accoutrements.

Sunday, January 27, 1pm
Pasta Makes Perfect with Scott Megill
Calling all gluten enthusiasts! Scott Megill’s January lunch menu is entirely devoted to something we all know and love: pasta! Enjoy three courses of carb-loading comfort: butternut squash gnocchi with sage brown butter and walnuts; pierogi with pork loin, brussels sprouts and apple; and garganelli with duck and winter greens. A Jersey native, Scott holds degrees from Widener University and Culinary Institute of America in Napa. Following a stint at Napa Valley at Ubuntu where he worked with Chef Jeremy Fox, Megill returned to the East Coast, working in kitchens at Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban. Trust us, this won’t be your grandma’s “gravy” so don’t miss this one!

Tuesday, January 29, 7pm
A Taste of Friuli Part 2 with Lucio Palazzo of The Common
Bienvenue, Francophiles! Queen Village’s Bistrot La Minette is Philadelphia’s homage to French bistro cooking. Join Executive Chef Kenneth Bush this January when he returns to COOK up a French feast – what a way to kick off the New Year, oui? Chef Kenneth grew up cooking by his mother’s side. Though he originally intended on training as a chef, he couldn’t turn down his acceptance to Yale University. After graduating Yale in 2001, he managed restaurants in Maryland and Washington DC. In 2009, he moved to Philadelphia and changed his focus to the kitchen. Here in Philly, he spent three years with Bistrot La Minette, working his way up from the garde-manger station to the lead Sous Chef. In 2012, he left the Bistrot to work for Garces Trading Company as a sous chef before returning to Bistrot as the Executive Chef in January 2014. Bistrot La Minette features some of the most authentic and delicious French fare in town, so get ready to say ooh la la!

Wednesday, January 30, 7pm
Winter Greek Comfort Foods with Frances Vavloukis
The heart and soul of Greek meals is the home. The finest Greek meals often are prepared in the home by non-professional cooks. Ask veteran COOKing instructor and wellness coach Frances Vavloukis where to get amazing Greek food in Philly and she’ll answer, “My house!” Frances always makes COOK guests feel like family, and this January you’re invited to enjoy her family table of Greek winter comfort foods including Kotosoupa Avgolemono, a Greek creamy lemon chicken soup; homemade spanakopita, a spinach feta pie made with homemade phyllo dough; pastichio, a Greek lasagna made with ground beef, pasta noodles and bechamel sauce, accompanied by horiatki, or Greek Village Salad; and for dessert, what else, baklava! Recipes will be provided.

Thursday, January 31, 7pm
Private Event with Nick Macri of La Divisa Meats

Friday, February 1, 7pm
Tailgating with Becca O’Brien of Two Birds Catering and Canning
Kick off Super Bowl weekend with one helluva tailgate dinner. Join veteran COOKing instructor Becca O’Brien of Two Birds Catering and Canning for an evening dedicated to game day foods galore, including chips with a trio of dips (guacamole, queso and buffalo chicken); garlic roasted shrimp cocktail with creole cocktail sauce; three cheese loaded potato skins with house smoked bacon, scallions sour cream and a side of five bean chili for dipping; meatball sliders on house made rolls with provolone and parmesan served with pepperoni pasta salad, blue cheese potato salad and spicy giardiniera; and a “petit fours” plate of brownie bite, thumbprint jam cookie, candied pretzels and caramel corn. O’Brien has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In March of 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK. Recipes will be provided.

Saturday, February 2, 6pm
Chinese New Year Dinner with Judy Ni and Andy Tessier of Baology
Chinese New Year is not a day of celebration. It’s 15 days of celebration! Although festivities officially begin on February 5th, 16 lucky guests can get a head start this February when Judy Ni and Andy Tessier of Baology return to COOK. Located at 18th Street and JFK Boulevard, Baology showcases Taiwanese street food, with a focus on fresh, high quality ingredients. While working at the farm-to-table Blue Hill at Stone Barns, Judy eventually crossed paths with her now husband Andy, who was working for Daniel Boulud. The couple relocated to Philadelphia, where they helped run Chef Josh Lawler’s beloved BYOB The Farm & Fisherman. The emphasis on sustainability and seasonality that they picked up at both restaurants is now at play at Baology. But we digress. Back to Chinese New Year… During the Chinese New Year, food is often the cornerstone of festivities, with specific dishes steeped in tradition. Judy and Andy will prepare a lavish, festive feast including pork and shrimp potstickers; chicken with mustard greens soup; whole steamed fish finished with ginger, scallion; whole roasted suckling pig stuffed with Taiwanese sausage and served with sticky rice with braised pork, dried shrimp and shiitake mushrooms; and fried sweet nian gao. Plus, Team Baology will be serving a guava and mint cocktail to get you in the spirit of things. Join us as we usher in the Year of the Pig!

Tuesday, February 5, 7pm
A Filipino Feast with Jill Encarnacion, Resa Mueller, Neal Santos and Michael Cher of LALO
In the Philippines, food is truly family. Homey and satisfying, this often-overlooked cooking tradition is based around a fascinating mix of colonial Spanish influence and centuries-old native tradition. And next month at COOK, it’s going to be one authentic Filipino feast! Jill Encarnacion, Resa Mueller, Neal Santos and Michael Cher are the team behind LALO, a fast-casual concept serving Filipino comfort food inspired by wisdom passed down from the team’s families. LALO, a brick and mortar eatery located in the newly revamped Bourse Food Hall, is the result of an ongoing series of Filipino-inspired pop-ups in Philadelphia known as Pelago. We’re excited for LALO to pop up at COOK this February as the team serves flavorful Filipino fare: Filipino caesar salad (romaine, tuyo caesar, puffed rice, crispy queso di bola); pancit bihon (crab fat, garlic prawn, rice noodles); grilled adobo ribs with pickles and jasmine rice; and baguio taho (silken tofu, strawberry, arnibal, tapioca pearls, polvoron shortbread). And as if that isn’t enough deliciousness, Resa Mueller will be pouring special beverage pairings! Menu is subject to change and will include a surprise amuse bouche.

Wednesday, February 6, 7pm
An Evening with Joe Monnich of Stove & Tap and Steve Gullo of The Bercy
Lansdale’s Stove & Tap is known for rustic pub fare prepared with the freshest, local ingredients. Chef-Owner Joe Monnich is a Culinary Institute of America graduate who, after working for Susanna Foo and Jean-Georges Vongerichten, led the kitchen of Stephen Starr’s The Dandelion and Parc. This February at COOK, Chef Joe is treating COOK guests to a wonderful wintry menu of goat cheese royale with pickled beets and toasted pistachios; brussels sprouts “gulumpkis” with pork belly, jasmine rice, pork jus; black sea bass en papillote with winter vegetable jardiniere; lamb ragu with potato gnocchi; and warm chocolate pot with vanilla crème fraîche, crystalized almonds. Plus, each course will be paired with a cocktail or wine selection, chosen by Steve Gullo, Sommelier of Stove & Tap’s sister restaurant The Bercy, a modern take on the classic French brasserie.

Thursday, February 7, 7pm
Private Event with Katie Cavuto of Nourish Breathe Thrive

Friday, February 8, 6pm
Beer + Chocolate Pairing with Meredith Rebar of Home Brewed Events and Kevin Paschall + Laurel Burmeister of Shane Confectionery
Roses are red, violets are blue, but beer and chocolate is for you! That’s right – wine and cheese is so 2018. This February, learn how to pair beer with everyone’s favorite Valentine sweetie: chocolate! Join home brewing expert and beer enthusiast Meredith Rebar of Home Brewed Events and Kevin Paschall and Laurel Burmeister of America’s oldest candy shop, Shane Confectionery, for a course devoted to unconventional but delicious pairings, including lavender and honey chocolate caramel, paired with Original 13 Deep Blueberry Cider; raspberry buttercream, paired with Evil Genius Bye Felicia IPA; cinnamon and chili pepper chocolate caramel, paired with Mainstay Independent Porter; Bluecoat bar (juniper, coriander, lemon chocolate), paired with a specially produced sour beer from Free Will Brewing. Plus, during class Meredith will be brewing a surprise beer that will be available for pickup at a later date. Please note that no full dinner will be served, but there will be light bites.

Saturday, February 9, 6pm
A Night In Tuscany with Paul Cullen and Claudia Baudo
Come February, a vacation under the Tuscan sun sounds like heaven. And while we fully encourage an ACTUAL trip, a Tuscan night at COOK will hit the spot nonetheless. Tuscan food focuses on fresh, high-quality ingredients that are prepared in a rustic manner that preserves and highlights the cultivation of the ingredients. Your Tuscan tour guides: Paul Cullen, former Bad Company bassist turned personal chef and sommelier, and Claudia Baudo, Founder of Smackaroons, artisanal coconut delights made here in Philadelphia. While touring Europe with Bad Company, Paul fell in love with fine wine, exquisitely prepared food and the culture that surrounds both. Years passed and Paul became a certified level sommelier, and he revisited the classic Italian recipes he learned from his grandmother and mother. He deepened his love — and knowledge — of Italian cuisine during visits to Italy, where he cooked with the local chefs, sipped with winemakers while strolling the vineyards and performed with Italian musicians. Paul brought all of these passions together in 2013 when he started an in-home dining service in the Rehoboth Beach area. Take in Tuscany with a rustic menu of antipasti, charcuterie and cheese; crostini di fegatini (Tuscan chicken liver crostini); Grandma Tagliaferro’s pasta fagioli soup with braised escarole; spezzatino di cinghiale e polenta (wild boar stew over polenta cakes; and ginger lemon heaven icebox cake. Mangia! Mangia!

Sunday, February 10, 6pm
Sushi-101 with Matt Kemp of Shoon
Believe it or not, making sushi at home is surprisingly easy. With the right utensils and some patience to get acquainted with the techniques, all it takes is practice and, in no time at all, sumptuous at-home sushi awaits! Join Matt Kemp of Shoon Sushi for an evening of sushi and sashimi making and eating. Guests will enjoy a menu prepared by Kemp as well as learn about proper ingredients and equipment, fish butchery, making perfect rice, plating techniques and so much more. Kemp has worked and trained with Japanese Chefs across the country and most recently previously worked at Morimoto. He now brings his vision of intimate, Omakase-style dinners to the eight-seat counter at Boku, a private supper club in Philly. Kemp’s sushi menu includes a sushi rice crisp, cured salmon, smoked ikura, roasted garlic oil powder and local herbs; sashimi plate of otoro, wild salmon, madai and infused soy herb oil; nigiri tasting of madai, salmon belly and big eye chutoro; maki tasting of zuke maki, salmon oshizushi and otoro temaki; and for dessert, matcha kasutera with white chocolate mousse, crispy yuba and white soy caramel. Select recipes will be provided.

Monday, February 11, 6pm
A Very Vegan Valentine’s Day with Rachel Klein of Miss Rachel’s Pantry
At her successful South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates inspired vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for an happy hour of vegan Valentine small plates delicious enough to get everyone smiling, from committed vegans to dedicated meat eaters: chevre salad with figs, pomegranate redux, blood orange dressing and little greens; fettuccine alfredo with thick cut pasta, alfredo sauce, trumpet mushroom scallops and beet pancetta; and sticky toffee pudding. The timing of this class couldn’t be better for a veggie-centric menu, as the New Year often inspires us to try new (and sometimes healthier) things. Come. Learn. Eat your veggies!

Tuesday, February 12, 7pm
Private Philadelphia Magazine Event with Becca O’Brien of Two Birds Catering & Canning

Wednesday, Febuary 13, 7pm
Wine + Swine Along the Rhine with Mitch Skwer of Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, a match made in heaven. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Join Mitch and Nick for a German wine pairing dinner featuring bratwurst, apples and spaetzle, paired with Fritz-Müller Müller-Thurgau Petillant NV; pork schnitzel with lemon and thyme potatoes, paired with Pfeffingen Dry Riesling 2017; pork sauerbraten with braised greens, paired with Mönchhof Estate Riesling 2016; and bee sting cake (yeasted cake, pastry cream and almonds, paired with JJ Prüm Wehlener Sonnenuhr Spätlese Riesling 2016.

Thursday, February 14, 7pm
Valentino’s Day Dinner with Laura Frangiosa and Maureen Stoebenau
Treat your Valentino to something special. That’s no typo – our Valentine’s Day celebration is getting an Italian spin when Laura Frangiosa and Maureen Stoebenau, former owners of The Avenue Delicatessen, return to COOK. The duo’s menu’s secret ingredient? A whole lotta love! Enjoy caponata and burrata; grilled treviso, apple, hazelnut, brown butter vinaigrette; bucatini lobster arrabiata with toasted herb bread crumbs; duck breast with port wine, fig and blistered haricots verts; and, a February 14th favorite, molten chocolate cake with raspberry coulis.

Friday, February 15, 6pm
Empanada Making Happy Hour with Jezabel Careaga of Jezabel’s
Looking to up your Hot Pocket game? Meet the empanada, the stuffed pastry baked or fried that you can find throughout Latin America. Empanadas, while they may be found by different names in such far-flung places as India and the Philippines, are most closely associated with Argentina. Lucky for you, there’s a little slice of Argentina in West Philly – Jezabel’s, operated by Argentine expat Jezabel Careaga. At Jezabel’s, Careaga strives to deliver the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. Inspired by the bakers in her family— her grandmother Julia, mother Aurelia, and aunt Sara – her pastries are an evolution of recipes she prepared as a child. Jezabel will lead guests in a hands-on empanada happy hour, preparing empanada chilena (beef with onions and olives), empanada fugazza (leeks, onions and cheese) and pastelitos de maracuja (passion fruit filled pastry), accompanied by a selection of tea blends. Guests will take home their own empanada creations, just so you don’t have to reach for that Hot Pocket next time you’re craving a snack.

Saturday, February 16, 12pm
Pizza Party with Peggy Paul Casella of Thursday Night Pizza
As widely beloved as pizza is, most people simply reach for the phone when “preparing” it. This February at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com will offer a crash course on pizza making basics, demonstrating three pizzas that you can recreate at home: basic margherita; chicken, mushroom and sage; and wino-blue (red wine-caramelized onions and blue cheese). Since 2012, Peggy has dedicated her Thursdays to pizza-making, and her blog documents her self-guided experiments and offers inspiration for pizza enthusiasts looking to expand their repertoire of toppings and techniques. So, yes, Peggy knows pizza, and she’ll cover it all – the dough, the sauce, the toppings. Delivery? No, it’s Thursday Night Pizza! Recipes will be provided.

Sunday, February 17, 1pm
COOKbook Author Event: “Vegan Chocolate” with Fran Costigan
It can be difficult to find truly indulgent vegan chocolate desserts. Alas, with cookbook author and baking instructor Fran Costigan’s latest book, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach. Fran has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she’s recreated some of her favorite chocolate desserts as better-for-you interpretations that pass the taste test. Join us for an educational and decadent afternoon of multi-component desserts from Vegan Chocolate, including éclair cakes (vanilla cakes, vegan white chocolate cream filling, dark and white chocolate glaze); s’mores grahams (graham crackers, homemade chocolate chunk, vegan marshmallow); and baked Alaska (fudge brownies, fudge sauce, aquafaba meringue). Each guest will receive a copy of Fran’s “Vegan Chocolate.”

Monday, Febuary 18, 7pm
Spice World: Expanding Your Home Cooking Spice Repertoire with Brian Ricci of Philabundance
In the dead of winter, let’s face it – fresh produce options get slim and it’s easy to get in a rut. One solution to keep things flavorful AND nutritious – spice! A working knowledge of spices can take your cooking to a new level. And if anyone knows spice, it’s Brian Ricci, whose diverse cooking career began at NYC restaurateur Danny Meyer’s Indian-inspired Tabla. After moving to Philadelphia, Chef Ricci held positions at Django, Supper, Pub & Kitchen, Kennett and Brick & Mortar, earning nods from Esquire and Travel & Leisure. This February at COOK, Brian’s superbly spiced menu features juniper and nigella scented lentil soup with crème fraîche; chili and garlic monkfish “Tandoori style”; green curry and ajowan spiced chicken, cumin and honey braised carrots, flatbreads and rice; and for dessert, brown butter cupcakes and rose icing.

Tuesday, February 19, 7pm
Winter Soul Food with Malik Ali of South
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali of the southern food haven South for a soulful, rib-sticking winter supper including braised cabbage with beef bacon, onions and peppers; she-crab soup with crab roe and celery emulsion; smothered turkey chop with rice and collard greens; and Mississippi mud cake with toasted marshmallow ice cream. Prior to his post at SOUTH, Malik worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Wednesday, February 20, 6pm
Sour Happy Hour with James Cleland of Boardroom Spirits
With a distillery nestled in the heart of Lansdale, Boardroom Spirits produces quality liquors without artificial coloring, sweeteners, preservatives or other additives. Boardroom partnered with the internationally recognized, forward-thinking Corvinus University of Budapest, Hungary to conduct their R&D. Boardroom tasting room manager James Cleland heads to COOK this February for a happy hour of sour cocktail creations that showcase Board Spirits’ portfolio! Before Boardroom Spirits, James was at James Beard-award winner Keith Oringer’s critically acclaimed Uni Restaurant in Boston, overseeing the cocktail program and maintaining quality and creativity standards of the restaurant. Prior to that, he worked as a bartender at Oringer’s Clio Restaurant and at Highball Lounge, both also in Boston. For his COOK debut, James will demo and serve four sour cocktails: a traditional gimlet (gin, lime, simple syrup), Sidecar (barrel selected grape brandy, lemon, triple sec, simple syrup), House Spec Cosmo (FRESH Cranberry Vodka, triple sec, lime, simple syrup) and Knee Buckler, Boardroom’s signature drink (rye whiskey, FRESH Ginger Vodka, lime, honey simple syrup). Cocktail Recipes will be provided so that you can wow your own guests at your next gathering! Please note that no full dinner will be served, but there will be light bites.

Friday, February 22, 7pm
Restaurant Sneak Peek: Bloomsday Cafe with Zach Morris, Kelsey Bush and Tim Kweeder
The all day cafe, one could say, is the new BYOB. Joining the ranks of Res Ipsa, Suraya and Hungry Pigeon is the upcoming Bloomsday Cafe, housed in the former Cafe NOLA space across from the The Shambles in Headhouse Square. Green Engine Coffee Co. owners Zach Morris and Kelsey Bush recruited Best of Philly-winning wine pro Tim Kweeder (formerly of a.kitchen, Petruce and Kensington Quarters) to distinguish Bloomsday Cafe with a wine program and retail shop focusing on natural wines from small producers. Get a sneak peek of Bloomsday with a wine pairing menu featuring local cheese, house charcuterie, house olives; salmon gravlax canapés with brown bread, pickle, mustard, caper cream; pickled sweet potato, labneh, candied hazelnut, shoyu glaze, black sesame; winter greens, house bacon, pickle-deviled egg, vinaigrette; “scrapple sobrasada” of pork sausage, heirloom beans, local honey; and palmiers with chocolate and honey. Wine pairings TBD, but trust us, Tim’s selections are sure to be creative and off-the-beaten-grapevine.

Saturday, February 23, 12pm
Food For The Gods: Vegetarian Indian with Rupen Rao of Rupen’s
India is a land of temples and gods. Special food offerings (bhog) are prepared for deities in each of these temples, often for a special occasion. Each deity has a list of their favorite foods, all vegetarian and sattvic, an Ayurvedic class of foods that are fresh, juicy, light, nourishing, and tasty, and thus give necessary energy and balance to the body. This February, Washington D.C. resident and Mumbai native, Rupen Rao, returns to COOK to share some sattvic offerings, including matar paneer (paneer cheese in a creamy sauce), butta saag (corn in a curried spinach sauce), chana masala (chickpea curry), poori (fried whole-wheat flatbreads) and shrikhand (golden sweetened yogurt). Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Each guest will receive a copy of Rao’s “Ayurveda Cookbook,” a vegetarian Indian cookbook based on the principles of Ayurveda, the traditional Indian holistic science of living.

Monday, February 25, 7pm
An Evening with Ben Moore of Harper’s Garden
Located at the corner of 18th and Ludlow Streets, Harper’s Garden is an indoor-outdoor urban getaway of sorts. The open-air veranda shades guests in a vibrant garden, offering a unique escape from the bustle of the area. Previously of Old City BYOB, Wister, La Croix and Le Bec Fin Executive Chef Ben Moore has created a menu of New American cuisine that focuses on seasonal, fresh, herbaceous ingredients. And while February may not be month you think of when you hear ‘garden,’ Ben’s menu will give you plenty motivation to head over to Harper’s ANY month of the year: pickled and smoked mackerel tartine with dill crème fraîche and caviar; hand-made toasted farro farfalle with wild mushroom ragu with crispy sunchokes and thyme; miso-cured and broiled black cod with fermented veggies and black garlic; dry aged cuck two ways with Seville orange glaze, lavender duck jus, roasted kale sprouts and root vegetables; and chocolate ganache with hazelnut and toasted orange marshmallow. Join us, and, as Harper’s Garden says, embrace the season!

Tuesday, February 26, 7pm
Cooking On the Maginot Line: An Alsatian Dinner with Joncarl Lachman of Noord and Winkel
This February, make a run for the border. Not that border, but rather, Alsace, the French region on the west bank of the upper Rhine adjacent to Germany and Switzerland. Alsace was once a part of Germany, and to this day many residents in the area speak Alsatian, a language that is more German than French. Not surprisingly, when eating in Alsace, you’ll get a taste of both French and German cuisine. Joncarl Lachman of the upcoming Winkel and East Passyunk’s Noord, which pays tribute to Northern European cuisine, is cooking up an Alsatian feast at COOK, accompanied by Alsatian wines. And while it’s usually a faux pas to compare Joncarl’s Dutch cooking with German cooking, this is one night when Joncarl will embrace Teutonic-esque cuisine. Join us and you’ll understand why we commonly refer to Lachman as the Darling Dutchman!

Wednesday, February 27, 7pm
Private Event with Nick Macri of La Divisa Meats

Thursday, February 28, 7pm
The Cheese Course with Laura Sutter and Rachel Freier
The Cheese Course is a cheese-centric dining concept by Laura Sutter and Rachel Freier, both American Cheese Society Certified Cheese Professionals. Cheese is their star protein and main ingredient. The Cheese Course explores the wonderful and complex world of cheese flavors to recreate cheese sensory experiences through tasting menus. Join us in the exploration of the world of cheese, course by course, and enjoy all that cheese has to offer. Smell the possibilities, taste the reason, touch the process and hear the stories. Following a welcome cocktail of milk punch with chamomile and vermouth, Laura and Rachel’s cheese-centric menu features cheese and crackers with fancy cheese wiz, Kataiff cracker, crudité; rind salad with raclette rinds, frisée, mushroom, quail egg; cheese broth with Mimolette, root vegetables and croutons; and pot pie with Ameribella, gravy, peas and carrots; and bon bons with stilton ice cream, chocolate and port crumble. Say cheeeeese!

Friday, March 1, 6pm
Mastering Classic Cocktails with Matthew Demma of Louie Louie
Looking to spice up your cocktail repertoire? Then don’t miss this special class with Matthew Demma, Bar Manager at Louie Louie in University City. Matthew is a sommelier who recently relocated to Philadelphia by way of Washington DC, where he most recently ran the bar program at the Rosé Garden at Whaleys. For his March cocktail class, Matthew will demo four classics: Negroni Sbagliato Punch, Sidecar, Hemingway Daiquiri and Sazerac. Plus, because we always need a snack to go with our cocktails, Matthew will share his preparation for classic bar nuts and cocktail cherries. Recipes will be provided. Please note that no full dinner will be served, but there will be light bites.

Saturday, March 2, 3pm
North Italian Cheese Tour with Rocco Rainone of Di Bruno Bros.
Northern Italy – land of breathtaking mountains and hills, freshwater lakes and picturesque harbors and canals. Oh, and there’s cheese, really good cheese, and here in Philly, nobody knows cheese like Di Bruno Bros. Longtime Di Bruno’s cheesemonger Rocco Rainone is heading to COOK this March for a tasting tour of Northern Italy’s cheeses, including La Tur (Piedmont, Cow/Goat/Sheep Pasteurized), Taleggio (Lombardy, Cow Pasteurized), Asiago Stravecchio (Veneto, Cow Pasteurized), Testun di Castagna (Piedmont, Cow/Goat/Sheep Pasteurized) and Basajo Blue (Veneto, Sheep Raw). Plus, where there’s cheese, there’s wine, so we’ll be pouring some Northern Italian wines to accompany Rocco’s cheese selections!

Sunday, March 3, 12pm
My Mom’s Vegetarian Indian Tiffin with Rupen Rao of Rupen’s
Throughout time in India, millions of spouses have arisen early in the morning to prepare dabbas for their loved ones in hopes of providing them with nourishment for the workday ahead. The concept of tiffin, or ‘dabba’, is a longstanding tradition, wherein a dabba-wallah, or tiffin carrier, picks up the tiffin to deliver it to the workplace just in time for lunch, the meal still warm, come rain or come shine. As a child, Washington D.C. resident, and Mumbai native, Rupen Rao, grew up watching his mother lovingly prepare a tiffin for his father each and every day of a career spanning 35 years. Rao, who has a line of cookbooks, spice blends and simmering sauces, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Join Rupen this March for the same tiffin-style meal, created with the freshest ingredients and finest spices with the utmost attention to flavor, to bring you a little slice of mummy’s kitchen. Rupen’s vegetarian tiffin lunch will include masala chai; lightly seasoned vegetable salad (koshimbir) with lentils and rice (varan bhaat); spiced peanut and coconut stuffed Indian eggplants (vangi bharit) with roti bread; and warm carrot pudding with vanilla ice-cream. Plus, each guest will go home with their own personal 4-tier tiffin. Recipes will be provided.

Tuesday, March 5, 7pm
Fat Tuesday Fête: Mardi Gras with Nick Macri of La Divisa Meats
The term Mardi Gras (or Fat Tuesday) reflects the practice of eating rich, fatty foods before the ritual fasting of Lent. Join Nick Macri (aka Meat Man Macri) of Reading Terminal Market’s La Divisa Meats, when he returns to COOK for a going-out-with-a-pre-Lent-bang-style feast including muffalata; boudin balls, Creole mustard, pickled peppers; gumbo with shrimp, smoked sausage, pork confit, holy trinity, rice; and for dessert, king cake. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats, offering the highest quality meats and meat products made from local raw ingredients.

Wednesday, March 6, 7pm
Common Ground: An Evening with Lucio Palazzo of The Common
Located in University City, The Common is a rustic, seasonally driven New American bar and restaurant with Mediterranean influences. To lead The Common’s kitchen, Owner Patrick Feury (of Nectar fame) hired Lucio Palazzo, whose resume includes posts at Russet, Zahav, Xochitl, La Calaca Feliz and Loco Pez. In addition to his eclectic experience, Lucio brings his Italian roots and sensibility to The Common. Born and raised in Fruili, the northeast Italian region bordering Austria, Slovenia and the Adriatic Sea, Lucio was inspired to pursue a culinary career by the land’s rich farms and vineyard, as well as memorable early meals aboard his father’s ship. Lucio consistently wows COOK guests with vibrant flavors, and his March menu is sure to do just that: fluke carpaccio, estate olive oil, spring onion and garlic kimchi; charred heirloom cabbage, walnut sauce, shaved fennel, pickled shallots; creamy farro, local mushrooms al ajillo, herbed goat ricotta, baby radish; anchovy marinated bavette steak, fingerling potatoes with smoked salt, Jack’s baby greens; and apricot crepes with goat milk caramel and pecans.

Thursday, March 7, 7pm
An Evening with Kenny Bush of Bistrot La Minette
Bienvenue, Francophiles! Queen Village’s Bistrot La Minette is Philadelphia’s homage to French bistro cooking. Join Executive Chef Kenneth Bush this March when he returns to COOK up a French feast. Chef Kenneth grew up cooking by his mother’s side. Though he originally intended on training as a chef, he couldn’t turn down his acceptance to Yale University. After graduating Yale in 2001, he managed restaurants in Maryland and Washington DC. In 2009, he moved to Philadelphia and changed his focus to the kitchen. Here in Philly, he spent three years with Bistrot La Minette, working his way up from the garde-manger station to the lead Sous Chef. In 2012, he left the Bistrot to work for Garces Trading Company as a sous chef before returning to Bistrot as the Executive Chef in 2014. Bistrot La Minette features some of the most authentic and delicious French fare in town, so get ready to say ooh la la!

Friday, March 8, 7pm
Dessert For Dinner with Abigail Dahan of Parc
There are some who ask, “What’s for dinner?” And then there are those who ask, “What’s for dessert?” If you belong to the latter group of sweet-toothed individuals, this is the class for you. Celebrated pastry chef Abigail Dahan of Stephen Starr’s Parc returns to COOK for a decadent dessert dinner. French-born Dahan started her pastry training in the famed Parisian patisserie “Gerard Mulot”. She then went on to work for the Ritz Carlton Philadelphia and Orlando. She later moved on to become supervisor at the Park Hyatt Chicago, and in the same year won first place in the first ever “ L’art du chocolatier” hosted by the Cocoa Barry School in Chicago. Before joining the Parc team, she was at Le Bec Fin and was also Sous Chef at the esteemed Joel Robuchon restaurant in Las Vegas. While there will be savory hors d’oeuvres (black pepper parmesan gougere, squash soup shooters, truffle mushroom vol au vent), the star of the show is dessert… four desserts, that is, including citrus “pearl” with finger lime; olive oil cake, pineapple, toasted almond ice cream; raspberry hibiscus sorbet and poached rhubarb; and chocolate cremeux, salted caramel ice cream, chocolate coffee crumble, espresso gel. You’ll be joined by 15 fellow dessert lovers, so there’s no shame in your game for one night!

Saturday, March 9, 12:30pm
Private Event with Damon Menapace of Le Virtu

Sunday, March 10, 1pm
Spring Into Plant-Based Eating with Christina Martin of Cooking To Nourish
Spring is that magical time when plants begin to poke through the thawed landscape, inspiring us to lighten our diet with nature’s bounty! Christina Martin is a Philadelphia-based vegan chef and healthy food advocate. While working toward her culinary degree, she had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Join Christina Martin for a plant-based spring lunch that’s sure to please, regardless of your dietary lifestyle: garden vegetable salad; super grain bowl; lemons poppy seed bundt cake; plus, a surprise snack! Recipes will be provided.

Monday, March 11, 7pm
Springtime in South Germany with Valentin Bay of Brauhaus Schmitz
Valentin Bay, chef at Philadelphia’s own German beer hall Brauhaus Schmitz, grew up in southern Germany, outside of Stuttgart. His culinary path began while helping his parents and grandma prepare and preserve the seasonal harvest. Valentin worked in traditional restaurants in Bavaria and Berlin prior to coming to the US in 2011, when he became friends with Brauhaus opening chef Jeremy Nolen. In 2018, Valentin took over the kitchen at Brauhaus, where he continues to focus on authenticity and seasonality, bringing rustic and bold German cuisine to the Philadelphia dining scene. This March at COOK, Valentin will give spring the Teutonic treatment with a seasonal spread of frühlings-flammkuchen (Swabian style mini flatbread with sour cream, peas, radish and speck); forellenmaultaeschle mit weissem spargel (trout stuffed pasta, white asparagus, crawfish hollandaise, caviar); schweinebraten im eigenen saft mit leipziger allerlei (the perfect pork roast, jus, German potato pancake, morel mushrooms, baby vegetables); eiswein mousse (ice wine, white chocolate, frozen housemade joghurt, elderflower meringue, elderberries). Hey, winter… aufedersein!

Tuesday, March 12, 7pm
Private Philadelphia Magazine with Nick Macri of La Divisa Meats

Thursday, March 14, 6pm
Pi Day: Pizza Happy Hour with Peggy Paul Casella
Pi Day is an annual celebration of the mathematical constant π, appropriately observed on March 14 (aka 3.14). While the day is usually commemorated with pies of the dessert variety, we’re going the pizza pie route. Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com will offer a crash course on pizza making basics, demonstrating three pizzas that you can recreate at home: pizza margherita; mushroom and fennel with parmesan and cream; and sausage, peppers and onions. Since 2012, Peggy has dedicated her Thursdays to pizza-making, and her blog documents her self-guided experiments and offers inspiration for pizza enthusiasts looking to expand their repertoire of toppings and techniques. So, yes, Peggy knows pizza, and she’ll cover it all – the dough, the sauce, the toppings. Delivery? No, it’s Thursday Night Pizza! Recipes will be provided.

Saturday, February 16, 12pm
Pizza Party with Peggy Paul Casella of Thursday Night Pizza
As widely beloved as pizza is, most people simply reach for the phone when “preparing” it. This February at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com will offer a crash course on pizza making basics, demonstrating three pizzas that you can recreate at home: basic margherita; chicken, mushroom and sage; and wino-blue (red wine-caramelized onions and blue cheese). Since 2012, Peggy has dedicated her Thursdays to pizza-making, and her blog documents her self-guided experiments and offers inspiration for pizza enthusiasts looking to expand their repertoire of toppings and techniques. So, yes, Peggy knows pizza, and she’ll cover it all – the dough, the sauce, the toppings. Delivery? No, it’s Thursday Night Pizza! Recipes will be provided.

Sunday, March 17, 2pm
Cupcake Flower Bouquets For Kids with Sue Puchowitz of Create
Sue Puchowitz is a Professional Art Educator teaching in a public and private settings for 30+ years. Sue specializes in children’s art classes, one-day art workshops and birthday parties for kids in and around Philadelphia. Join Sue this March at COOK and welcome spring with a bouquet of fresh cupcake flowers! After a lesson on decorating cupcakes, kids will incorporate cupcake flowers into a beautiful terra-cotta centerpiece you’ll proudly want to display if you don’t eat them first! Recommended for ages 7 to 12. All materials provided. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!

Monday, March 18, 7pm
Modern Philippine Cuisine with Lou Boquila of Sarvida
As with his first restaurant Perla, Chef Lou Boquila’s Sarvida is a modern take on classic Filipino cuisine. Boquila’s Fishtown eatery features all the traditional ingredients and flavors of the Philippines, serving them with modern, beautifully-plated presentation, to be shared by those at the table. Born in the Philippines, Perla chef-owner Lou Boquila is passionate about creating innovative dishes and inspiring others to expand their palates. His mission is to introduce guests to the distinctive food he has known since childhood. As a young boy, Lou learned to appreciate his mother’s traditional cuisine, which sparked his interest in cooking. His experience began as a dishwasher at the renowned Knave of Hearts where he learned the operations of a kitchen. Following formal training at the Art Institute of Philadelphia, Lou worked his way from line cook to sous chef at Twenty Manning, and then to Chef de Cuisine of Twenty Manning’s sister restaurant Audrey Claire in 2007. In 2016, Lou opened his first restaurant Perla (his mother’s first name) in the East Passyunk neighborhood of South Philadelphia, followed by Sarvida (yep, his Mother’s middle name!) in 2018. We’re excited to welcome Lou back to COOK for a Filipino feast of ukoy (head-on prawns, sweet potato, red pepper, parsley, chili-vinegar sawsawan); picadillo (ground beef, carrots, olives, capers, potato purée, poori); escabeche (scallops, onions, ginger, bell peppers, sugar cane vinegar); and halo halo (flan, red beans, coconut jelly, macapuno, shaved ice, ube).

Tuesday, March 19, 7pm
Hawaiian Roadside Eats with Kiki Aranita and Chris Vacca of Poi Dog
Kiki Aranita and Chris Vacca of the fantastic Hawaiian food truck, Poi Dog Snack Shop, opened a brick-and-mortar Poi Dog in 2017 on 21st Street between Chestnut and Sansom Streets. Kiki (who is originally from Hawaii and Hong Kong) and Chris (from the Philly area) started the truck because they longed for Hawaiian food 5,000 miles away from the islands and wanted to share their experiences of what people eat in Hawaii with mainlanders. And we couldn’t be happier that they did! The Poi Dog duo have been to COOK many times, treating guests to luaus, dim sum and even an ancient Roman feast, but this March, they’re taking us on a (virtual) drive. Their March class will feature dishes they rarely make (or have never made) at Poi Dog. The dishes can be found on one of their favorite (and one of the most stunning) drives around Oahu. We drive up north on Kamehameha Highway from Kaneohe and stop to get lau lau (steamed taro leaf, pork and butterfish bundles), huli huli chicken, lomi lomi salmon, poi donuts (fried rice flour and poi balls) and kulolo (a taro and coconut cake). There will be a few other surprise stops along the way, so hop in!

Wednesday, March 20, 6pm
Private Event with Ryan Bloome of Terrain

Friday, March 22, 6pm
An Infusiastic Happy Hour with Tyler Akin of Stock and Max Tuttleman of Bouquet CBD
When you think of cannabis, you think, well, wait… we forgot what we were gonna say. OH, right! When you think of cannabis, you think of marijuana. Until recently, the best-known compound in cannabis was THC, the active ingredient in marijuana. Cannabidiol, commonly known as CBD, is another chemical compound from hemp plants, but unlike THC, CBD is not psychoactive. CBD has become an appealing option for those who are looking for relief from pain, anxiety and other conditions without the mind-altering effects of marijuana or certain pharmaceutical drugs. Max Tuttleman’s Bouquet is a Philadelphia-based CBD brand that manufactures and produces a line of CBD-infused health products using organically grown industrial hemp. Bouquets products are scientifically validated through various worldwide research partners. Joining Max this March at COOK is Tyler Akin of Stock, the beloved Fishtown pho and Southeast Asian spot which recently opened a second location right here in Rittenhouse. Together, Max and Tyler will will dose out Southeast Asian small plates, all featuring CBD infused oils: grilled broccoli with sweet and sour glaze, infused sesame oil, fried garlic, pickled daikon, cilantro; Good Deal Soup (Kuai Tiao) with rice noodles, poached chicken, herbs, bean sprouts, infused chili oil and infused garlic oil, palm vinegar pickled jalapeño; and pandan and kaffir lime tofu mousse with cashew and berries.

Sunday, March 24, 12pm
Big Ol’ Brunch with Becca O’Brien of Two Birds Catering and Canning
Best meal of the week? Brunch! COOK veteran Becca O’Brien of Two Birds Catering & Canning is a bit of a brunch master, so get ready. Becca will demo and serve up some delicious brunch dishes that you can replicate when you invite us over for brunch: banana bread French toast with cinnamon orange butter and maple whipped cream; creamed chipped beef with house-smoked bacon and a fried quail egg, served over grilled toast; spring greens salad with warm bacon and dijon vinaigrette, herb croutons, goat cheese and a poached egg; spring vegetable and double smoked ham frittata, with smoky roasted potatoes; ricotta pie with strawberry rhubarb compote, lemon curd and candied pistachios. O’Brien has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK. Recipes will be provided.

Monday, March 25, 7pm
A Foraging Feast with Eric Leveillee and Heather McMonnies of Food Hedge
Come spring, when our natural surroundings awaken from wintry slumber, chefs rush to acquire locally-foraged favorites. Heather McMonnies of Food Hedge and Chef Eric Leveillee are heading to COOK for an evening showcasing foraged goods that mark the transition from winter to spring. Food Hedge provides local chefs with hard-to-find but highly-sought-after ingredients. One such chef: Eric Leveillee, who has held positions at Vernick, El Camino Real, Whetstone and most recently Marigold Kitchen. Heather and Eric’s collaborative menu will showcase the variety of early spring’s bounty. Although weather can be unpredictable and the menu is to be determined come March, one thing is for sure – this will be some of the most inventive and beautiful food you’ll have all spring!

Tuesday, March 26, 7pm
Small Plates, Big Flavor: Throwing a Tapas Dinner Party with Michael Sultan of 33rd Street Hospitality
You may know Michael Sultan from his popular food trucks – Street Food Philly, Say Cheese Philadelphia, and Taco Mondo – and his brick and mortar Revolution Taco near Rittenhouse Square. This March COOK invites you to a Spanish-influenced tapas party, courtesy of his 33rd Street Hospitality Catering, which aims to meet growing demands by the public to have menus from the three trucks and Revolution Taco at private events and public festivals. Michael’s March menu at COOK features small plates but BIG flavor: smoked shrimp aguachile with avocado, marinated smoked shrimp, charred lemon vinaigrette; grilled swordfish skewers with white bean and artichoke salad, confit tomatoes and olive salsa; gnocchi with tallegio fondu and charred broccoli; saffron poached scallop with crab and corn; duck en croute with frisée salad; and churros with chocolate and caramel.

Wednesday, February 27, 7pm
New Southern Cooking with Justin Swain of Rex 1516
Chef Justin Swain, though a native Philadelphian, knows a thing or two about Southern cooking. At Rex 1516, Justin trained under Regis Jansen, the Alabamian opening chef who turned the South Street restaurant into one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. Join Justin when he returns to COOK for an evening of updated takes on classic southern regional cuisine. Think big flavors, southern comfort style. Y’all are gonna love it!

Thursday, March 28, 7pm
Seafood Classics with Anthony Bonnet of The Moshulu
The Moshulu is the world’s oldest and largest square rigged sailing vessel still afloat, and she is in fact the world’s only restaurant venue on a tall ship. Presenting inventive, contemporary classic presentations of American cuisine, Executive Chef Anthony Bonett has created a delectable selection of dishes using the finest local ingredients available to create a memorable dining experience on this landmark ship. But this March, you won’t need your sea legs to enjoy The Moshulu – Anthony is coming ashore for an appearance at COOK featuring his favorite seafood dishes from Moshulu menus past and present: lobster bisque with shrimp tarragon salsa; tuna tartare, masago shrimp crunch, avocado, rainbow tobiko; sea scallops, parmesan gnocchi, English peas, maitake mushrooms, black truffle jus; miso glazed Scottish salmon, white sweet potato, bok choy, dashi broth, lotus root; swordfish surf and turf, beef short rib, horseradish cream, red wine sauce; and triple chocolate mousse cake. Ahoy, matey, indeed!

Saturday, March 30, 12pm
Sensational Saturday Brunch with Chef Scott Megill
Brunch… it’s not just for Sunday! Chef Scott Megill has been to COOK countless times, preparing wine pairing dinners, pasta suppers, mushroom tasting menus and more, but never brunch. This March, that’s gonna change! Scott Megill has worked in celebrated kitchens including Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban, and most recently Grace Winery. Wherever he goes, Scott focuses on local, seasonal and farm-to-table fare. Join Scott for what we hope to be his first of many COOK brunches to come. Enjoy salmon and avocado salad with baby greens, beet butter and Ezekiel toast; omelette with spring onions and romesco; steak and eggs with grass fed ribeye, oeufs en cocotte with mushroom hash; and a trio of mini breakfast treats – coffee crumb cake, pancakes and sticky buns.

Sunday, March 31, 11:30am
Private Event with Katie Cavuto of Nourish Breathe Thrive

Monday, April 1, 7pm
Pizza Gutt with Daniel Gutter
One could say that pizza is the new cheesesteak. Over the last decade, Philly has witnessed a thriving pizza scene, where the challenge is to stand out from the competition. Daniel Gutter, the man behind Pizza Gutt, has done just that, establishing himself as “Instagram’s first pizza shop.” Daniel’s pizza obsession began during high school working at Cocco’s in Drexel Hill, and the passion continued at home during his free time, eventually being hired by Pizza Brain who was impressed by his Facebook pizza pics. After spending a year in Beijing where he trained chefs in American-style pizza making at Great Leap Brewing, Daniel returned home to work under Joe Beddia, whose Pizzeria Beddia was named Best Pizza in America by Bon Appétit Magazine. Fast forward: Daniel has been slinging pies at pop-ups all around town, currently setting up shop at Win Win Coffee Bar. COOK is proud to host a Pizza Gutt pop-up for 16 very lucky guests who will get a crash course on dough making and sauce preparation (recipes will be provided). Following a pizza making demo, guests will enjoy four TBD pizza pies. PLUS, take home a specialty 10” pizza pan that Dan uses and one of his doughs in the pan so you can create your own pie or freeze for later use. Please note that this class is not vegetarian.

Tuesday, April 2, 7pm
An Evening with Bobby Saritsoglou of Stina Pizzeria
A Philly native with familial roots in Greece, Chef Saritsoglou learned to cook beside his relatives at a very young age. His passion and curiosity led him to travel throughout Europe learning the flavors and techniques of German, Italian and French cuisine and finally back to Greece where he worked at Michelin-starred Varoulko in Athens. Chef Saritsoglou returned stateside in 2001, cooking in well-regarded kitchens in East Hampton, eventually making his way back to Philadelphia, cooking at Santucci’s, Opa, and most recently Will BYOB. Bobby is in the final stages of opening Stina, named after his wife Christina, co-founder of Philly AIDS Thrift. Located just a block off West Passyunk Avenue in Philadelphia’s Newbold neighborhood, Stina will feature an imported Italian wood fire oven and an approachable Mediterranean menu of pizzas, pastas, seasonal produce and more. Bobby is no stranger to COOK, but we’re particularly delighted to welcome him back for his April appearance as a chef-OWNER. Join Bobby as he prepares a Mediterranean menu of manti (lamb, yogurt, Aleppo pepper); Turkish pide (Kasserri cheese, wild mushroom, truffle); beef shawarma (Baharat spice, tabouleh, eggplant); and olive oil cake (figs, vanilla bean, white chocolate mousse).

Wednesday, April 3, 7pm
Ham Jam with Nick Macri of La Divisa Meats
Chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats, returns to COOK for a HAMTASTIC event! Ham isn’t just pink smoked stuff. It’s the proper term for a fresh pork leg and Macri will not only butcher a whole leg for the class, but he will serve guests a menu consisting of: ham tasting trio (smoked, cured, roasted); pork cutlet, arugula, parmesan; ham and cheese cannelloni; ham “al pastor“ with rice and beans; and coffee cake for dessert. Before opening his own charcuterie-butcher shop, Macri worked at such iconic Philly restaurants as Southwark and Osteria. If you’re considering an Easter ham this April, you shouldn’t miss this special class!

Friday, April 5, 12:30pm
Private Event

Saturday, April 6, 1pm
Indian Home Cooking with Chetna Macwan
India: the world’s spice capital. Its cuisine is known for its complex spice and flavor components. To an American home cook, Indian cooking may seem complicated due to recipes that require a lengthy list of spices and ingredients, making the cooking process more time consuming than one would desire. Chef Chetna Macwan, founder of Spice Culture Cooking, makes her COOK debut in April with a focus on Northwestern Indian cuisine. She will demonstrate how the everyday cook can make a wide variety of dishes with simplified techniques during the cooking process – all without sacrificing flavor! Chef Chetna’s mission is to show her guests that they can put a hot, delicious and authentic Indian meal on their table, within a reasonable timeframe. She is also passionate about the importance of having fun in the kitchen and reducing the intimidation of cooking something new. Chetna’s menu features spinach, potato and onion pakoras with a tomato chutney; butter chicken, basmati rice with aromatics, roti bread; and mango kheer (Indian style rice pudding). In addition to providing recipes, Chetna will send guests home with a sample of her own special Masala Spice Blend.

Saturday, April 7, 1pm
Easy Easter Brunch with Aaron Manayug of High Street Hospitality
Planning on hosting an Easter brunch and need some inspiration? Or just want a damn good brunch yourself? This one’s for you! A graduate of Chicago’s French Pastry School, Aaron Manuyag is headed to COOK to prepare an Easter-centric spread that includes deep dish quiche with grilled ramps and gruyere; carrot ginger bundt cake with toasted pistachio and orange glaze; buttermilk biscuits with raspberry lime jam and coffee butter; and “Easter egg” profiteroles. Aaron oversees the many pastry and dessert offerings of High Street Hospitality Group, including the pastries and desserts at High Street on Market, as well as those for sister restaurants Fork and a.kitchen. He joined the group in February 2018 after nearly eight years in Chicago, working at such esteemed restaurants and bakeries as Nico Osteria, Sepia and Floriole Bakery, most recently as pastry chef at the Loews Chicago.

Tuesday, April 9, 7pm
Private Philadelphia Magazine Event with Peter Woolsey of Bistrot La Minette and La Peg

Wednesday, April 10, 7pm
The Foods and Traditions of Greek Orthodox Easter with Frances Vavloukis
Pascha! In the Greek Orthodox faith, Easter is the most sacred observance. The preparations and customs, including traditional foods and large feasts, remain an important part of modern Greek life. Veteran COOKing instructor and wellness coach Frances Vavloukis invites you to celebrate Greek Easter and its culinary traditions with a menu that kicks off with a trio of appetizers – mayiritsa soup (traditional lamb soup), red eggs and tsoureki (traditional Greek Easter bread); horiatki salata (Greek salad made with fresh tomatoes, green peppers, cucumbers, romaine lettuce, onions, feta and olives); roasted legs of lamb with patetes fourno (potatoes roasted with lemon and oregano) and fasolaka (stewed green beans made with fresh tomatoes and onions); and for dessert, karithopita (classic walnut cake drizzled with lemon syrup). Frances always makes COOK guests feel like family, but hey, don’t take our word for it. Ask Frances Vavloukis where to get amazing Greek food in Philly and she’ll answer, “My house!” Recipes will be provided.

Thursday, April 11, 7pm
Cooking with Wine with Paul Cullen + Claudia Baudo of Smackaroons
While touring Europe with the classic rock band Bad Company, Paul Cullen fell in love with fine wine, exquisitely prepared food and the culture that surrounds both. Years passed and Paul became a certified level sommelier, and he revisited the classic Italian recipes he learned from his grandmother and mother. He deepened his love — and knowledge — of Italian cuisine during visits to Italy, where he cooked with the local chefs, sipped with winemakers while strolling the vineyards and performed with Italian musicians. Paul brought all of these passions together in 2013 when he started an in-home dining service in the Rehoboth Beach area. This April, Paul returns to COOK for an evening of music, wine and, yes, cooking with wine. Joining Paul Claudia Baudo, Founder of Smackaroons, artisanal coconut delights made here in Philadelphia. The duo’s molto vino menu incorporates wine not just as an accompaniment but as an essential ingredient: crostini il parmigiano reggiano, prosciutto di Parma with Lambrusco reduction; wine poached pear insalata with mountain gorgonzola and crispy speck; drunken Kennett Square mushroom risotto with Cantine Povero Barbera; handmade Luganega sausage braised in Paul’s own Rosso di Toscana; and Tiramisu Vin Santo (toasted coconut cream filling with vanilla orange twist Klaus & Co SMACKAROONS soaked in Vin Santo wine, dusted with espresso/cocoa powder). Mangia! Mangia!

Friday, April 12, 7pm
Mindful Vegetarian Eating with Beth Kaufman Strauss of Grateful Plate and Jessica Procini
Stressed? It’s NOT what’s for dinner! Join veteran holistic health coach Beth Kaufman Strauss of meal delivery service Grateful Plate and Jessica Procini of Escape From Emotional Eating for an evening of mindful vegetarian cooking. Beth and Jessica will show you how to be peacefully present and consciously connected to your food and self while you eat. Come prepared to eat nourishing spring influenced food and learn tools and techniques on how to use food as fuel so that you can stop stress eating. So sit back and take in a menu of kale salad with carrot and asparagus ribbons, pickled radish, fresh basil, mint, hemp seeds and fava bean-pistachio pesto; mushroom and spring herb creamy polenta; chorizo style tofu taco bowl with charred scallion salsa verde; and chocolate sea salt chia pudding topped with berries and coconut “whipped cream.” Please note that this dinner is vegetarian, as well as gluten-free and dairy-free. Recipes will be provided.

Saturday, April 13, 12pm
Pizza + Beer with Peggy Paul Casella of Thursday Night Pizza and Liz Einhorn of Experience Threee

Thursday, March 14, 6pm
Pi Day: Pizza Happy Hour with Peggy Paul Casella
Raise your slice AND your glass! That’s right – this April at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com will be joined by Elizabeth Einhorn, beer industry veteran and Founder/CEO of the consultancy Experience Threee, to offer an afternoon pairing pizza with beer! Since 2012, Peggy has dedicated her Thursdays to pizza-making, and her blog documents her self-guided experiments and offers inspiration for pizza enthusiasts looking to expand their repertoire of toppings and techniques. So, yes, Peggy knows pizza, and she’ll cover it all – the dough, the sauce, the toppings. On the beer side of things, Liz is a Level one certified beer server cicerone and consults with local, regional and national clients. Three pizzas will be demoed and paired with local Philadelphia brews: classic margherita; beer caramelized onion with aged gouda; and a spicy meat pie. Each pizza will have two brews paired with it to highlight complementing and contrasting flavor profiles. Recipes and pairing guide will be provided.

Sunday, April 14, 1pm
Springy Vegan Sweets with Shannon Roche + Meagan Benz of Crust Vegan Bakery
Crust Vegan Bakery is the brainchild of Shannon Roche and Meagan Benz, two vegans who grew up in the South and saw an opportunity for (and a void of) vegan baking. At Crust, everything is lovingly made by hand with all natural ingredients, is 100% vegan, and uses no artificial colors, flavors or preservatives. Shannon and Meagan will demo and serve three desserts that are perfect for spring: lemon coconut bundt cake; sugar cookies; and coconut cream pie.

Thursday, April 18, 5:30pm
Private Event with Scott Megill

Friday, April 19, 6pm
Happy Hour On The High Seas with Len Boris of The Moshulu and Ann Marie Miller
Join Ann Marie Miller of Moët Hennessy and Len Boris, Beverage Manager of The Moshulu, for a happy hour of hand crafted cocktails. Pick up some cocktail recipes, tips and tricks as Ann Marie and Len shake and stir up three creative cocktails: “Burnett & Cooper” (Belvedere Unfiltered Vodka, strawberry, mint, Ardbeg 10 Year Scotch, coconut, orange); “Time May Change Me” (Volcan Blanco Tequila, sweet vermouth, Maraschino, Combier, Grüner Veltliner); and “The Coffee in my Cream” (Hennessy, amaro, coffee, milk). PLUS, Ann Marie and Len will provide an insight to their creative process as they guide YOU through a “choose your own adventure” – that’s right, you’ll be creating your own signature cocktail. Please note that no full dinner will be served, but there will be light bites, including Len’s favorite cheeses and breads from The Moshulu.

Saturday, April 20, 2pm
Hawaii x Taiwan: Tropical Island Desserts with Judy Ni of Baology and Kiki Aranita of Poi Dog
This April, tropical islands will collide when Judy Ni of Taiwanese street food spot Baology and Kiki Aranita of Hawaiian eatery Poi Dog join forces for one sweet afternoon. Join Kiki and Judy for a mash-up of snacks from their island upbringings. This is the very first iteration of their Hawaii-meets-Taiwan pop-up series Wild Bunny. Judy and Kiki’s sweet treats include classic potstickers filled with pork, shrimp, vegetables, served with chili soy calamansi dipping sauce; steamed daifuku mochi stuffed with Taiwanese peanut butter and speculoos cookie butter; five spice guava caramel cookies; and avocado pudding in a dragon fruit puddle. Oh, and did we mention there will be cocktails? Enjoy a POG Mint Cocktail (lilikoi, orange, guava and Ocean Sugarcane Vodka from Maui) and a sample of Kavalan Taiwanese Whisky. Bonus: this class is hands on – learn to make dumplings from scratch and how to stuff mochi.

Tuesday, April 23, 7pm
Springtime Soul Food with Malik Ali of South
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali of the southern food haven South for a soulful, rib-sticking spring supper including Caesar salad with romaine, crouton, grilled shrimp, parmesan; Hoppin’ John with black eyed peas, collards, jasmine rice, brown sugar cornbread; roasted salmon with garlic mash, fried cabbage, Cajun beurre blanc; and strawberry shortcake. Prior to his post at SOUTH, Malik worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Wednesday, April 24, 6pm
Rosé Around The World with Mitch Skwer of Vintage Imports
Life isn’t all diamonds and rosé, but it should be. Join one of COOK’s favorite, go-to wine guys, Mitch Skwer of Vintage Imports, for an evening dedicated to the perfectly pink potable that we love the most. Dry rosé (not to be confused with White Zinfandel) to most people is associated with Provence, but rosé is produced in many corners of the world. Mitch Skwer will broaden your rosé palate at this oenophile’s dream class with Chateau Ferrages Roumery (France), Adelsheim Rosé (Oregon), Lamoreax Landing (Finger Lakes, NY), Chateau Kefraya (Lebanon), Fattoria di Basciano (Italy) and Cune Rosado (Spain). This is the perfect way to usher in the spring! Please note that cheese and charcuterie will be served at this class – not a full dinner.

Thursday, April 25, 7pm
An Evening with Todd Lean, Kevin Yanaga and Anthony Kelley of Pod
Stephen Starr’s Pod in University City helped introduce contemporary Asian cuisine to Philadelphians. Join chefs Todd Lean and Kevin Yanaga at COOK for an inspired menu featuring: chawanmushi (savory egg custard with uni and king crab); seasonal nigiri; foie gras mini hand roll; scallops with sweet corn miso; saba (mackerel ) shioyaki with chili daikon and bacon dashi; and seasonal mochi for dessert. Officially taking over as Pod’s executive chef in 2013, Chef Lean believes the simplest approach is the best and straightforward, strong flavors are what you’re going to find here. Yanaga previously held posts at sushi hotspots Zama and Double Knot and recently brought his sharp sushi skills to Pod. Joining Lean and Yanaga is Pod bartender Anthony Kelley, who will be pouring a seasonal sake flight to complement select dishes. This is going to be one spectacular meal!

Friday, April 26, 7pm
Private Event with Nick Elmi of Laurel

Tuesday, April 30, 7pm
The Food Of Mauritius with Brian Lofink of Tria Taproom
Mark Twain once wrote, “Mauritius was made first and then heaven, heaven being copied after Mauritius.” Located in the Indian Ocean, east of Madagascar and southeast of the Seychelles, the small island of Mauritius was “discovered” (though not settled) by Arab and Portuguese sailors. Following Dutch, French and British colonial periods, the multi-ethnic island attained independence in 1968. Its tropical climate, sapphire blue waters and white powder beaches have helped make Mauritius a major tourist destination, with cuisine that reflects its melting pot makeup of Indian, African, Chinese and European (mostly French) cultures. Join Brian Lofink, Executive Chef of Tria, for a meal that celebrates the multi-cultural cooking of his very own mother’s homeland: boulette soup with jumbo lump crab and chayote dumplings, shellfish-chicken broth, scallions; gayak, a selection of Mauritian street food; grilled curry marinated head-on shrimp with sauce rouge and hearts of palm salad; wood grilled prime filet mignon with peppercorn and red currant demi glace, grilled pineapple, achard de legumes, farata; brûléed banana tart with dulce de leche, vanilla-rum ice cream.

Thursday, May 2, 7pm
Restaurant Sneak Peek: Gabi with Peter Woolsey and Kenny Bush
Peter Woolsey, the bigger-than-life personality behind très Frenchie Bistrot La Minette and its classic American counterpart La Peg, is wrapping up final preparations for his latest project Gabi, slated for an early summer opening. Peter has paired up with Minette’s Executive Chef Kenneth Bush and La Peg’s General Manager Brad Histand for Gabi, an all-day 1940’s Parisian Art Deco diner of sorts. Housed in the ground floor of the Hanover North Broad apartment building at Broad and Callowhill Streets, Gabi will feature casual French classics, including those on Peter and Kenny’s COOK menu this May: escargot; croque madame (ham, comte and bechamel on thick brioche with fried egg); moules frites (steamed mussels with fries); and a Gabi Ice Cream Sundae (or as the French say, Coupe Glacée) with handmade toppings. Ooh la la, indeed!

Friday, May 3, 7pm
Fowl Play: A Stockyard Duck Dinner with Will Lindsay and Mike Metzger
This May we are thrilled to welcome back Will Lindsay and Mike Metzger of Stockyard for a celebration of the mighty duck. Stockyard is the brainchild of Lindsay and Metzger, who originally met while cooking at White Dog Cafe. They frequently discussed their vision for their own restaurant, combining the use of whole animals and fine dining techniques with a casual feel. After going their own ways – Will working at Mercato and then Morimoto, Mike at Pumpkin and Kensington Quarters – they continued to talk about their dream of opening a restaurant. After months of planning, building and about a million visits to the permit office, Stockyard opened its doors in October 2016. While Stockyard specializes in sandwiches, this ain’t your hoagie joint. Will and Mike put a whole lotta love (and technique) into each menu component. And while we highly recommend you go try each and every Stockyard sandwich, Will and Mike are skipping sandwiches for one night, preparing a quack attack of mighty proportions: duck rillette with wild berry, cucumbers; pappardelle with duck confit, tomato, spinach, mushroom, lemon, parmesan; pan seared duck breast with celery root, dandelion greens, red wine, wild berries; duck fat biscuit with wild berries, white chocolate.

Saturday, May 4, 12pm
Vegetarian Indian Brunch with Rupen Rao of Rupen’s
An early morning leisurely stroll on India’s streets showcases the bounty of regional food offerings amidst the sound of temple bells, the birds chirping and the daily hustle of passersby. Indian brunch food is regional, and bursting with flavor, so prepare your taste buds to the bold brunch flavors of India. Washington D.C. resident and Mumbai native Rupen is no stranger to COOK. While he has prepared more than a dozen lunches and dinners that left guests begging for more, this April is Rupen’s very first brunch appearance, so this is not to be missed! Rupen, who has a line of cookbooks, spice blends and simmering sauces, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Following a saffron chai, enjoy a four course vegetarian brunch of masala scrambled eggs, spiced flattened rice (poha), spicy potato curry with fried bread (aloo poori) and mango lassi. Each participant will receive a copy of Rupen’s “Indian Cooking From My Mom” along with a jar of his delicious Indian simmering sauce. Recipes will be provided.

Sunday, May 5, 12pm
Vegan Cinco De Mayo with Christina Martin of Cooking to Nourish
Grab your finest sombrero and vamonos to COOK for a vegan Cinco de Mayo celebration that is sure to be muy delicioso, regardless of dietary lifestyle! While working toward her culinary degree, Christina Martin had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Join Christina Martin for a fiesta of flavorful, plant-based Mexican dishes: tostones; Mexican street corn; duo of tacos (mushroom and seitan) served with chips and guacamole and salsa; and tres leche cake. Que bueno! Recipes will be provided.

Tuesday, May 7, 7pm
Languedoc Wine Dinner with Joncarl Lachman of Noord and Winkel and Ashley Costanzo of Vintage Imports
Stretching from Provence to the Pyrenees, France’s Languedoc region is a land of white sands, blue seas, green foothills. Oh, and wine, lots and lots of wine. In fact, approximately a third of French wines are produced here in the region that extends along the Mediterranean from the Spanish border in the west to the beginning of the French Riviera in the east. And when there’s seashore, you KNOW there’s sensational seafood, so this May, we’re pairing one of our favorite wine experts, Ashley Costanzo of local importer and distributor Vintage Imports, with one of our favorite seafood aficionados, Joncarl Lachman of Noord and Winkel, for an introduction to all things Languedoc. Philly native Joncarl Lachman, aka the Darling Dutchman, continues to expand palates and bring exciting new flavors with each of his restaurants – Noord, his northern European BYOB, and the soon-to-open Winkel, his breakfast and lunch Dutch-inspired eatery. Lachman’s dishes, which will be accompanied by M. Chapoutier wines selections chosen by Costanzo, include roasted asparagus with wild mushrooms and honey vinaigrette (paired with a white blend of Grenache Blanc, Roussanne, Macabeo and Vermentino); mussels with olive oil, Camargue rice, white wine, herbs and tapenade toast (paired with a rosé blend of Cinsault and Grenache); monkfish bourride (paired with a red blend of Syrah, Grenache and Carignan); and market fruit clafoutis (paired with Grenache).

Wednesday, May 8, 7pm
Wine + Swine: Rioja with Mitch Skwer of Vintage Imports and Nick Macri of La Divisa Meats
Wine and swine, a match made in heaven. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of Vintage Imports. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Join Mitch and Nick for a Spanish Rioja wine pairing dinner featuring a starter of pintxos upon arrival, served with gin and tonics, followed by white asparagus with bacon vinaigrette, paired with Monopole Rioja Blanco 2017; patatas Riojanas (stewed chorizo and potatoes), paired with Vina Real Rosado 2018; piquillo peppers stuffed with pork rillettes, paired with Siglo Saco Crianza 2015; slow roasted pig and Segovia style mushrooms, paired with Vina Herminia “Excelsus” 2014; and goxua (a layered dessert of pastry cream, whipped cream, sponge cake and caramel), paired with Lustau “Los Arcos” Amontillado Sherry.

Thursday, May 9, 7pm
Mother’s Day Soul Food Dinner with Malik Ali of South and His Mom Adrianne Ali
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali of the southern food haven South for a soulful, pre-Mother’s Day supper, when he will be joined by, yes, his own mother Adrianne Ali, who has taught Malik a thing or two in the kitchen! We’re excited to host this mother-son pair as they share some of their family favorites, including Mom’s fried chicken with garlic potato sauce, corn relish and parsley; oxtail soup with chunky vegetables, tomato broth and cornbread croutons; soulful scallops with sweet potato grits and smoked collards; and strawberry bread pudding with cream cheese frosting and shortcake crumble. Prior to his post at SOUTH, Malik worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Saturday, May 11, 1pm
Mother’s Day Vegetarian Empanada Making with Jezabel Careaga
Inspired by the bakers in her family— her grandmother Julia, mother Aurelia, and aunt Sara – Jezabel Careaga’s pastries are an evolution of recipes she prepared as a child. At Jezabel’s Studio in West Philly, Argentine expat Jezabel is known for her empanadas, the stuffed pastry baked or fried that you can find throughout Latin America – the O.G. Hot Pocket, you might say. This Mother’s Day weekend, join Jezabel for a hands-on empanada lesson, followed by a lunch of mushroom crostini; two savory empanadas – empanada de humita (spicy corn) and empanada de cebolla (onions, leeks and cheese)– served with a side salad, and for dessert, tortita de dulce de leche, chantilly y duraznos. Guests will take home their own empanada creations, just so you don’t have to reach for that Hot Pocket next time you’re craving a snack.

Sunday, May 12, 12pm
Private Event with Nick Macri of La Divisa Meats

Tuesday, May 14, 7pm
Private Philadelphia Magazine with Jason Cichonski

Wednesday, May 15, 7pm
Local Producer Dinner with Ryan Bloome of Terrain and Tim Mountz of Happy Cat Farm
With multiple locations, Terrain celebrates the cycle of the seasons and the bounty of the land, both in its garden centers and in its cafe restaurants. In 2011, Chef Ryan Bloome joined the team at Terrain Garden Cafe as a line cook in the flagship Glen Mills location. His culinary talent and warm disposition allowed him to rise in the ranks in the kitchen to become the Head Chef in 2015. Now he has taken the helm at Terrain Cafe located in the lifestyle center, Devon Yard, where he continues his commitment to seasonality and sourcing locally. Using hand-selected local produce, meats and dairy products, Chef Ryan Bloome takes pride in crafting menus from the seasonal harvest of local farmers. One such farmer: Tim Mountz of Happy Cat Farm, a Kennett Square organic grower of high quality, open pollinated and heirloom seeds and seedlings. Join Ryan and Tim for a feast that is sure to get you ready for farmers market season: spring lettuces with preserved vegetables from last summer; ramp spaetzle, herbed crème fraîche, mustard greens, mushrooms; house made sausage with heirloom beans and spring onions; and polenta pudding, black walnut crumble, paw paw jam. It doesn’t get more farm-to-table than this!

Thursday, May 16, 7pm
Private Event with Damon Menapace of Le Virtu

Friday, May 17, 7pm
Cookbook Author Event: Cuba Cooks: Recipe & Secrets From Cuban Paladares And Their Chefs with Guillermo Pernot
Two-time James Beard Award Winner Guillermo Pernot is credited for introducing Nuevo Latino cuisine to Philadelphia. While owner of ¡Pasion! earning accolades from Gourmet, Philadelphia Magazine and Fodor’s, Pernot was also named Esquire’s “Chef of the Year.” Pernot joined Cuba Libre Restaurant & Rum Bar as the top toque in the Fall of 2006. Award-winning chef Guillermo Pernot and acclaimed author Lourdes Castro unveil authentic Cuban recipes for home cooks, celebrating the bold flavors, creative techniques, and unique inspirations of the country’s finest paladares. In his cookbook Cuba Cooks Pernot explores Cuba, collecting dishes and stories that reveal a vibrant contemporary cuisine. Each dish has been adapted from the best private restaurants from Old Havana to Santiago de Cuba and Pernot’s own celebrated restaurant, Cuba Libre, marrying traditional foundations with modern influences. Join Pernot for a colorful and flavorful menu: pan Cubano con mango butter (pressed Cuban bread and homemade mango butter); ceviche de pez perro (hogfish ceviche, coconut milk and blackeye peas); cherna incrustada en malanga (taro-crusted grouper, sour orange sauce); lechón a la Cubana (roasted pork Cuban style, mojo and steamed yuca; and flan de queso (cheese flan). Each guest will receive a copy of Pernot’s “Cuba Cooks.”

Saturday, May 18, 3pm
Cheese-101: The French Classics with Kealan O’Donnel of Whole Foods
The cheese plate. Seemingly ubiquitous at any get together, the cheese plate deserves careful consideration – variety, texture, accompaniments, pairings and, of course, presentation. So if you’re looking to up your cheese plate game, learn from the best – Kealan O’Donnel, the cheese buyer at Philadelphia’s Center City Whole Foods. Kealan’s May cheese board selections for this happy hour include French classics: camembert with toasted baguette, fresh apple and sour cherry spread; roquefort with butter crackers, fresh pear and caramelized walnuts; and mimolette with black pepper crisp, prosciutto and fig jam. In addition to tasting notes on the pairings, Kealan will cover the history and production methods behind these Frenchie fromages. Plus, where there’s cheese, there’s wine – French wine selections will be offered!

Sunday, May 19, 12pm
Bites of Spring with Scott Megill
Had it with winter and looking to put some spring in your step? Join veteran COOKing instructor Scott Megill for an homage to spring. Scott has worked in celebrated kitchens including Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban, and most recently Grace Winery. Wherever he goes, Scott focuses on local, seasonal, farm-to-table fare and his May appearance at COOK is no exception. Join us for a spring celebration lunch menu of potato leek soup with baby green, baby root, bay scallops; asparagus salad with salmon, egg, pecan, mustard; short rib flatbread with spring onion, romesco, local cheese; and strawberry rhubarb crisp with black pepper, buttermilk ice cream.

Tuesday, May 21, 7pm
Modern North Indian Cuisine with Sanjoy Banik and Shafi Gaffar of Makhani
Located in Old City, Makahani specializes in northern Indian cuisine, from tandoori oven dishes to creamy curries. Makhani owner Shafi Gaffar, who in 2013 took over Philly mainstay Tandoor and opened two new locations, has paired up with Executive Chef Sanjoy Banik, who has a history with Shafi’s family, having worked with them at Desi Village in King of Prussia, Khajuraho in Ardmore, Laxmi’s Indian Grille in Manayunk, and Tandoor in University City. Together again at Makhani, Sanjoy and Shafi have given north Indian fare the upscale treatment, serving modern, composed plates of dishes normally served family style. For their COOK debut, the duo will prepare a four-course dinner of Tandoori wings; lasooni gobi; mango chicken, makhani chicken and naan bread; and for dessert, rice pudding and mango cheesecake. Bonus: a mango rum cocktail!

Wednesday, May 22, 7pm
An Evening with Steve Ackner of Ocean Prime
Ocean Prime is a modern American restaurant and lounge from renowned restaurateur Cameron Mitchell specializing in incredible seafood and prime steaks. In 2013, Michigan-raised Steve Ackner joined the Ocean Prime team on the line in Troy and has since risen rapidly through the ranks. His career with Ocean Prime has taken him to Manhattan, back to Michigan, up to Boston, down to Florida, and now to Philadelphia, where he is Executive Chef. Steve makes his COOK debut this May with one decadent menu: Cucumber Gimlet (Bombay Sapphire gin, muddled cucumber, fresh lime, simple syrup); Sonoma goat cheese ravioli with Golden Oak mushrooms; ahi tuna tartare with avocado, crisp wontons and ginger ponzu; surf and turf with petite filet mignon, Chilean sea bass, whipped potatoes, Champagne truffle sauce; and crème brûlée. This will be one PRIME party!

Thursday, May 23, 6pm
Pairing Salts Happy Hour with Atsuko Boyd and Chris Allen
Deciding which wine to pair with your party snacks can be a headache. Thankfully, there are a couple of wine loving, food geeks in Philly that are setting out to completely take the guesswork out of it for you and turn you onto new flavors while at it. Atsuko Boyd and Chris Allen, inventors of Pairing Salts, have embarked on a new journey to enlighten folks on the importance of salt and high quality herbs and spices that will bridge the gap with food pairing and enhance the overall flavor profile of the bottle you just dropped some coin on. To put it simply, take a cue from the pairing salt and serve the corresponding wine; for example, Syrah Pairing Salt calls to Syrah! Atsuko and Chris invite you to a happy hour of Pairing Salts hors d’oeuvres, complemented by wine selections: popcorn with our Chardonnay Salt; grilled beef, artichoke and halloumi skewers with spring vegetable crudite and fava bean hummus (also prepared with Chardonnay Pairing Salt); Syrah Pairing Salt cured salmon with deviled egg spread on blini; lamb sliders with onion jam and mint served with sweet potato fries and jalapeño mayonnaise (prepared with Cabernet Pairing Salt).

Friday, May 24, 12pm
The Middle Eastern Spice Market with Samar Lazzari of Stoa Takeaway
Middle Eastern cuisine is beloved for its use of a spectrum of spices, lending big, bold flavors that transport you to the aromatic spice markets of Marrakech, Istanbul and beyond. A working knowledge of spices can take your cooking to a new level. Enter: Samar Lazzari of Stoa Takeaway, now in operation and open to the public in South Philly’s Bok Building. Join Samar for a TGIF lunch demo that covers just SOME of her go-to spices – Aleppo pepper, black lime, cardamon, cinnamon, coriander, cumin, mahlep, nigella seeds, saffron and sumac. Enjoy a three-course lunch of spring legume balila with warm cumin-garlic vinaigrette and Aleppo-Za’atar crackers; Old Damascus beef kebob with Kabsa spiced rice (garnished with fried almonds and raisins) and mint-laban and spring salata mafrouma (mint yogurt sauce and spring chopped salad); and kenafe Nabulsieh, a dessert of shredded phyllo dough filled with a mahlep infused brined cheese, topped with chopped pistachio and drizzled with an orange blossom syrup. And just in case you have to head back to the office, we’ll top it all off with a reinvigorating Turkish coffee with cardamom. People of the world, spice up your life!

Tuesday, May 28, 7pm
Pasta Makes Perfect with Michael Vincent Ferreri of Res Ipsa
Located on the 2200 block of Walnut Street is Res Ipsa, a collaboration between Tyler and Nicole Akin of Stock and Mark Capriotti and Mark Corpus of ReAnimator Coffee. Taking its name from the Latin phrase res ipsa loquitor (“the thing speaks for itself”), Res Ipsa operates as a cafe during the day and in the evening changes over to a full-service restaurant! Res Ipsa Chef Michael Vincent Ferreri’s menu is not only influenced by his own Italian roots but also by his time working at Zeppoli, Chef Joey Baldino’s beloved Sicilian-inspired BYOB. Michael’s pasta dishes are the stuff of legends, so this May Ferrari will be preparing a feast of endless pasta-bilities. Ferrari will demonstrate how to prepare pasta dough by hand as well as how to roll a variety of pasta shapes. Sounds like a good time, but the real payoff in going to such a class is in eating the pasta! So come carb-load with the best of them – mangia!

Wednesday, May 29, 7pm
Southern Comfort with Chad Rosenthal of The Lucky Well
The Lucky Well, located in Ambler, is operated by Food Network Star and restaurateur Chad Rosenthal. While The Lucky Well specializes in Memphis-style BBQ, there is so much more: creative, seasonal comfort food, a top-shelf whiskey bar and a live blues lounge. The Lucky Well has struck a chord and has two more locations in the works – one in Philly’s developing Spring Arts District. With outdoor barbecue season approaching, we can’t think of a more perfect time for Chad Rosenthal to make his COOK debut, when he’ll prepare a southern supper of warm cornbread with honey-walnut butter; grilled oysters with brisket fat, vinegar and herbs; raw collard green salad with fresh cherries and bacon and ramp vinaigrette; a “Memphis Plate” of St. Louis dry rubbed pork spare ribs, mustard slaw, Castle Valley Mill grits, heirloom beans, and crispy pork belly; and a dessert pairing of Jack Daniels neat and warm peanut butter cookies. Ya’ll are gonna love it!

Thursday, May 30, 7pm
Spring Vegetable Soiree with Matt Gansert and Khoran Horn
Every spring at COOK, after months of root vegetables and roasted meats (not that there’s anything wrong with that), everything comes up green – peas, ramps, fava beans and fiddlehead ferns awaken our tastebuds to the lighter, more delicate months of spring. Join us as Matt Gansert and Khoran Horn pay tribute to all things spring: an amuse bouche pea velouté, followed by spring lettuce with nom phrik dressing and apricot; beef tataki, braised morels and coffee shoyu; an intermezzo of watermelon kombucha; crab agnolotti with green garbanzo pesto; polenta with fiddlehead ferns and brown butter; rhubarb and orange tart with ginger ice cream. Both Matt and Khoran have eclectic resumes with Matt’s including Pub & Kitchen, Will BYOB and Jaxon BYOB, while Khoran’s includes Rouge, The Moshulu, The Union League and his own endeavor Stripp’d Juice. This is one helluva spring awakening! Please note that this class is not vegetarian.

Friday, May 31, 7pm
Private Event with Kenneth Bush of Bistrot La Minette

Saturday, June 1, 6pm
COOKbook Author Dinner: The Nimble Cook with Ronna Welsh of Purple Kale Kitchenworks
For more than two decades, Ronna Welsh has been empowering home cooks and chefs with radically simple strategies for cooking creatively and efficiently. Ronna is the founder and chef of Purple Kale Kitchenworks, a vibrant culinary studio near the waterfront in Sunset Park, Brooklyn. In her debut cookbook The Nimble Cook, she shows how to make impromptu, economical and delicious meals by coaxing the most flavor from common ingredients. The Nimble Cook teaches optimal prep methods, how to use parts of ingredients that usually go to waste and how to use “starting point” recipes in order to transform basic dishes into luxurious ones. Pick up some tips and tricks that you can put to use in your own kitchen as Ronna makes her COOK debut this June, preparing a late spring, early summer supper of peaches and radicchio with refrigerator door vinaigrette; spring soup of market vegetables in cheese stock with fresh herbs; braised duck with molasses, roasted peaches, tamarind and basil; and ricotta custard with dried lemon honey and balsamic figs. Each guest will receive a copy of Ronna’s “The Nimble COOK.”

Sunday, June 2, 12pm
Plant-Based Picnic with Christina Martin of Cooking to Nourish
Summer cookout season doesn’t have to be bad for you! Join Christina Martin for a plant-based summer picnic that’s sure to please, regardless of your dietary lifestyle. Christina Martin is a Philadelphia-based vegan chef and healthy food advocate. While working toward her culinary degree, she had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Join Christina this June when she returns to COOK for a vegan picnic spread that includes a duo of sandwiches on fresh baguette (roasted summer veggies / chickpea salad); a trio of salads (green and yellow bean salad / summer salad / farmers market pasta salad); fruit shortcake jar; plus, a tbd snack! Recipes will be provided.

Wednesday, June 5, 7pm
Stick ‘Em Up: A Celebration of Meats On Sticks with Nick Macri
If you think kebabs and corn dogs when you hear ‘summer,’ you’ll want to join us for this one! Butcher and chef Nick Macri returns to COOK for an evening of meats on sticks. Nick has taught classes across the city, won cooking competitions, worked in some of Philly’s top kitchens including Osteria and Southwark and most recently was the proprietor of local butchery and charcuterie storefront La Divisa Meats. Nick will demo and serve pork spiedini with roasted potatoes; lamb kofta with pita and harissa mayo; and chicken yakitori. And sticking with the theme for dessert…cake pops!

Thursday, June 6, 5pm
Private Event with Ryan Bloome

Friday, June 7, 6pm
Born In The USA: An American Cheese + Wine Tour with Rocco Rainone and Sande Friedman of Di Bruno Bros.
Roadtrip! Di Bruno Bros’ cheesemonger Rocco Rainone and wine buyer Sande Friedman are pairing up to take 16 lucky COOK guests on an American tasting tour. That’s right, from California to the New York island, this cheese and wine was made for you and me! From coast to coast, there’s a lot to enjoy during this happy hour tasting, including Day Wines “Mamacita” Pet Nat Vermentino / Muscat from Applegate Valley, Oregon, paired with St. Stephen (pasteurized cow) from Hudson Valley, New York; Bloomer Creek Dry Riesling from Finger Lakes, New York, paired with Red Hawk (pasteurized cow) from Pt. Reyes Station, CA; Birinchino Vin Gris Rosé Mourvedre / Grenache / Cinsault / Vermentino from Lodi, California, paired with Landaff (raw cow) from New Hampshire / Vermont; Bone Jolly Gamay Gamay from El Dorado County, California, paired with Red Rock (pasteurized cow) from Shullsburg, Wisconsin; and Calder Wine Co. Charbono from Napa, California with Chicory Blue (pasteurized cow) from Indiana.

Saturday, June 8, 7pm
Private Event with Scott Megill

Sunday, June 9, 1pm
Cookbook Author Event: Fast + Fresh Summer Vegan Desserts with Fran Costigan of Vegan Chocolate
It can be difficult to find truly indulgent vegan desserts. Alas, cookbook author and baking instructor Fran Costigan has taught COOK guests how to give decadent desserts the vegan treatment. Fran has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she’s recreated some of her favorite desserts as better-for-you interpretations that pass the taste test. Join us for an educational and delicious afternoon of summery desserts, including stovetop berry slump served warm with ice cream; the official dessert of summer, strawberry shortcakes; and no bake raspberry chocolate mousse tart. Recipes will be provided, and each guest will receive a copy of Fran’s “Vegan Chocolate.”

Monday, June 10, 7pm
Around the World in 8 Plates with Brian Ricci of Philabundance
The ubiquitous question that everyone asks each other come summer: “Any trips planned?” This June, join us for an globe-trotting culinary tour when Brian Ricci of Philabundance cooks up an eclectic tapas feast. If anyone knows eclectic, it’s Brian, whose diverse cooking career began at NYC restaurateur Danny Meyer’s Indian-inspired Tabla. After moving to Philadelphia, Chef Ricci held positions at Django, Supper, Pub & Kitchen, Kennett and Brick & Mortar, earning nods from >Esquire and Travel & Leisure. Brian’s border-crossing menu features chilled watermelon and lime gazpacho; Mexican avocado salad with cumin and papadam; Italian asparagus with prosciutto and shaved parmesan; Ethiopian roasted mushroom with Berber spiced injera; Thai salmon ceviche with ginger and peanut; Lebanese chicken skewers; Vietnamese beef with hoisin and lime; and Indian coconut rice pudding. No passport required, but bring your appetite!

Tuesday, June 11, 7pm
Private Philadelphia Magazine Event with Joncarl Lachman of Noord and Winkel

Wednesday, June 12, 7pm
Celebrating New Jersey Seafood with Damon Menapace of Le Virtu and Mike Kenlay of Local 130
Head “downa shore” for one night when Damon Menapace of East Passyunk Avenue’s Le Virtu prepares a summer seafood smorgasbord at COOK. Damon, whose resume includes previous posts at Kensington Quarters, Osteria and Alla Spina, is committed to sourcing from dedicated farmers and producers in order to provide the best-tasting food possible. His seafood source is no exception. Local 130 Seafood is a New Jersey-based purveyor who advocates for responsibly raised domestic aquaculture, sourcing from local fisherman. Local 130’s Mike Kenlay will provide background information on the seafood that Damon will feature in his sea-to-table lineup: fluke crudo with blueberry, fennel, radish, lemon; broiled oyster with pork roll, hot sauce, parsley butter; squid ink paccheri with calamari, hot and sweet peppers, basil; brodetto with monkfish, scallops, clams, Jersey tomatoes; and cannoli with sweet ricotta, pistachio, chocolate. Oh, and no beach badges required.

Thursday, June 13, 7pm
Summer Cookout with Ben Moore and Matt Deutch of Harper’s Garden
Located at the corner of 18th and Ludlow Streets, Harper’s Garden is an indoor-outdoor urban getaway of sorts. The open-air veranda shades guests in a vibrant garden, offering a unique escape from the bustle of the area. Previously of Old City BYOB, Wister, La Croix and Le Bec-Fin Executive Chef Ben Moore has created a menu of New American cuisine that focuses on seasonal, fresh, herbaceous ingredients. The bar at Harper’s Garden features a cocktail menu of fresh takes on the classics, plus a 30 tap draft system of rotating beers and wine. And while we highly encourage you to check out the actual garden at Harper’s Garden, Ben is heading to COOK this June for a cocktail pairing dinner menu: seared foie gras with passion fruit glazed beet, pistachio paste and a steam bun seared in foie fat (paired with a sparkling brut cocktail with lemon, Crème de Violette); hand rolled Italian gnocchi with pancetta, roasted apricot, whole grain mustard and tarragon (paired with a TBD cocktail); pan roasted monkfish glazed in nuoc cham with forbidden fried rice, Thai red curry and coconut (paired with a carrot and lemon cocktail); lamb saddle with horseradish pomme puree, roasted baby eggplant, lamb jus and sumac (paired with a smoked rosemary cocktail); strawberry shortcake with lavender poppy olive oil cake and cardamom chantilly (paired with a riff on a Grasshopper cocktail). Join us, and, as Harper’s Garden says, embrace the season!

Monday, June 17, 7pm
An Evening with Eric Leveillee of Lacroix
The highest quality ingredients, clean and pure flavors, fresh seasonal dishes. Lacroix Restaurant at The Rittenhouse brings an exquisite dining experience of upscale international cuisine to the gorgeous backdrop of Rittenhouse Square in Center City, Philadelphia. Lacrox’s new Chef de Cuisine Eric Leveillee returns to COOK this June for an evening that promises to be some of the most inventive and beautiful food you’ll have all summer. Following a stint in Rhode Island and a post at El Camino Real, Eric arrived in Philadelphia, working with James Beard Winner Greg Vernick at Vernick Food + Drink, followed by Whetstone Tavern and Marigold Kitchen. While the menu is a surprise, take a look at Eric’s Instagram, and you’ll see for yourself that you’re in for a real treat – both for your eyes AND your tastebuds.

Tuesday, June 18, 6pm
Private Event with Lucio Palazzo

Wednesday, June 19, 7pm
Soulful Seafood with Malik Ali of South
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali of southern food haven South for a crab mac and cheese with crispy scallions, cornbread gremolata; cajun seafood chowder with chunky vegetables, mussels, shrimp; soulful scallops with garlic mash, collards, pickled corn relish; and banana pudding with vanilla cake, wafer crumble, whipped cream. Prior to his post at SOUTH, Malik worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Recently honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Thursday, June 20, 7pm
Green Market Gourmet: Making the Most Of Your Farmers’ Market Hauls and Summer CSA with Samar Lazzari of Stoa Takeaway and Sara May
Love farmers markets but not always sure what to do with what’s there? Does a CSA (Community Supported Agriculture) membership induce anxiety? Then join local food enthusiasts Samar Lazzari and Sara May for an evening that will give you the confidence to shop smartly, minimize food waste and prepare impromptu meals using seasonal market offerings. Enjoy Farmers’ Market Bread with a selection of compound butters, followed by a three course dinner using techniques and philosophies that you can apply in your own kitchen: tender late spring greens salad with farmers market finds; grain duo with early summer vegetables and arctic char; and buttermilk panna cotta with early summer fruit. Samar operates Stoa Takeaway, now in operation and open to the public in South Philly’s Bok Building, where she serves lunch that changes weekly, based on what’s available at local farmers markets. If anyone knows how to roll with what’s available at the market, it’s Samar!

Saturday, June 22, 1pm
Contemporary Mexican Cuisine with Monica Mannion
Located in Old City, Makahani specializes in northern Indian cuisine, from tandoori oven dishes to creamy curries. Makhani owner Shafi Gaffar, who in 2013 took over Philly mainstay Tandoor and opened two new locations, has paired up with Executive Chef Sanjoy Banik, who has a history with Shafi’s family, having worked with them at Desi Village in King of Prussia, Khajuraho in Ardmore, Laxmi’s Indian Grille in Manayunk, and Tandoor in University City. Together again at Makhani, Sanjoy and Shafi have given north Indian fare the upscale treatment, serving modern, composed plates of dishes normally served family style. For their COOK debut, the duo will prepare a four-course dinner of Tandoori wings; lasooni gobi; mango chicken, makhani chicken and naan bread; and for dessert, rice pudding and mango cheesecake. Bonus: a mango rum cocktail!

Sunday, June 23, 12pm
A Summertime Luncheon with Scott Megill
Join veteran COOKing instructor Scott Megill for an homage to summer cookouts. Scott has worked in celebrated kitchens including Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban, and most recently Grace Winery. Wherever he goes, Scott focuses on local, seasonal, farm-to-table fare and his June appearance at COOK is no exception. Join us for a summer celebration lunch menu of Birch beer glazed chicken wings with potato salad; crab and zucchini squash blossom with basil pistou; grilled pork chop with baked corn, green tomato relish; and mixed berry kuchen with dark chocolate crumble.

Monday, June 24, 7pm
Brewer and Author Event: An Evening with Natalie Cilurzo and Vinnie Cilurzo of Russian River and Adam Dulye of “The Beer Pantry”
There are many cookbooks out there focused on cooking with beer, but in The Beer Pantry you can learn to cook FOR your beer. Adam Dulye, executive chef to the Brewers Association, has crafted more than 75 recipes that will elevate the food you eat with your craft beer from “pub grub” to chef-driven beer cuisine. Complete with beer recommendations that come with each recipe, this book is a treasure trove of ingeniously simple beer-inspired cuisine. This June, Adam returns to COOK, this time joined by Russian River Brewmaster Vinnie Cilurzo, for a beer pairing dinner, where each dish compliments the flavor profile of craft beer selections: a welcome duo of STS Pils and Temptation Wild Ale with cacio e pepe arancini and hamachi tartare with pickled melons, crispy wonton, chili salt; grilled little gem lettuce, stone fruit vinaigrette, goat cheese croquettes (paired with Blind Pig IPA); king salmon, confit malted potato, grilled corn, watercress (paired with Pliny the Elder); duck Breast, herbed spaetzle, mustard greens, sour cherry gastrique (paired with Supplication); and Vinnie’s vanilla ice cream, chocolate chip cookies, brûlée marshmallow (paired with Shadow of a Doubt). Each guest will receive a copy of “The Beer Pantry.”

Tuesday, June 25, 7pm
An Evening with Andrew Sabin of Alma De Cuba
Steven Starr’s Alma de Cuba embodies the soul of classic Cuban cuisine, bringing the unmistakable cooking of the island into the 21st century. A stylish bilevel space influenced by classical Spanish architecture, the restaurant’s clean-yet-sensuous aesthetic is the ideal backdrop for Alma de Cuba’s “Nuevo Latino” cooking. With both authentic and innovative interpretations of Cuban classics, it’s the closest you’ll get to Cuba without buying a plane ticket — a Caribbean oasis in the heart of Philadelphia. Join Alma de Cuba’s Andrew Sabin for a pan-Latin menu of white tiger salmon (sliced salmon, yuzu, daikon, fennel fronds, white soy leche de tigre and ikura salmon roe); Ecuadorean coctel de mariscos (lobster, shrimp, calamari, mussels, avocado, tomatillo, heirloom tomato and sour orange sauce) served with tostones and garlic mojo; churrasco (grilled skirt steak, Peruvian purple potato ‘fufu’, summer chimichurri) and grilled asparagus with hibiscus and swiss chard mojo; and tres leches cakes with whipped cream and summer berries.

Wednesday, June 26, 7pm
Rouge Redux: Introducing Executive Chef Sean McPaul of Rouge
Since 1998, Rouge has set the tone for dining on Rittenhouse Square. The contemporary bistro was an early pioneer during a time when Rittenhouse was not a dining destination, and 21 years later it remains a beloved favorite among locals and visitors alike for its ambiance, food and parkside views. Husband and wife owners Maggie and Rob Wasserman recently gave Rouge a revamp – a brighter, more spacious look and feel, an updated menu (don’t worry, the burger survived!) and a cocktail menu created by Hop Sing Laundromat owner Lê. Rouge’s new Executive Chef Sean McPaul has deep roots in Philly. After graduating from the Culinary Institute of America, his first professional post was at Stephen Starr’s Tangerine. After two years in San Francisco, Sean returned to Philadelphia and Starr, working at Talula’s Garden, and after working in New York at Upland and High Street on Hudson, Sean has once again returned to the Philly fold, this time at Rouge. Join us in welcoming him back as he prepares a tasting meal of Rouge menu highlights, including a first course of shareable plates (lump crab with crème fraîche and horseradish / duck wings with orange, gochujang and scallions / chicken liver mousse), followed by three chili shrimp with Calabrian, pickled and finger chilis, garlic and white wine; poached sea trout with bearnaise, french radish and caviar; and chocolate mousse with blood orange marmalade, hazelnut crumble and whipped cream. Twenty-first birthdays are always a special occasion, and Rouge’s is no exception!

Thursday, June 27, 7pm
Cooking With A World of Color with Joncarl Lachman of Noord and Winkel and Adrianna de Svastich of the Pennsylvania Ballet
The Pennsylvania Ballet is hosting a series of events leading up to their World of Color-themed 2019 Fall Gala. COOK is proud to participate in the series in a most delicious way – a colorful meal with Joncarl Lachman of Noord and Winkel, hosted by Corps de Ballet dancer Adrianna de Svastich, who will share details on the Ballet’s gala and their 2019/2020 programming. Philly native Joncarl Lachman, aka the Darling Dutchman, continues to expand palates and bring exciting new flavors with each of his restaurants – Noord, his northern European BYOB, and the soon-to-open Winkel, his breakfast and lunch Dutch-inspired eatery. Lachman’s taste-the-rainbow dishes will include heirloom carrots with cranberry gastrique, caraway sour cream, carrot green pesto; roasted tomato and goat cheese bisque with tarragon oil, chili vinegar; whole roasted salmon with white bean purée, green bean curry, fresh gooseberries, pickled strawberries; and blueberry brioche pudding. Joncarl may even share some of his own moves… from his figure skating days!

Saturday, June 29, 12pm
Vegetarian Indian Brunch with Rupen Rao of Rupen’s
An early morning leisurely stroll on India’s streets showcases the bounty of regional food offerings amidst the sound of temple bells, the birds chirping and the daily hustle of passersby. Indian brunch food is regional, and bursting with flavor, so prepare your taste buds to the bold brunch flavors of India. Washington D.C. resident and Mumbai native Rupen is no stranger to COOK. While he has prepared more than a dozen lunches and dinners that left guests begging for more, this June Rupen is doing brunch, so this is not to be missed! Rupen, who has a line of cookbooks, spice blends and simmering sauces, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Following a saffron chai, enjoy a four course vegetarian brunch of masala scrambled eggs, spiced flattened rice (poha), spicy potato curry with fried bread (aloo poori) and mango lassi. Each participant will receive a copy of Rupen’s “Indian Cooking From My Mom” along with a jar of his delicious Indian simmering sauce. Recipes will be provided.

Sunday, June 30, 6pm
An Evening with Kevin McWilliams and Colin Freeman of Kensington Quarters
Fishtown wasn’t always the Fishtown we now know. Among the first restaurants to pave the way, Kensington Quarters remains a central hub on the neighborhood’s vibrant main thoroughfare, Frankford Avenue. Operated by 13th Street Kitchens, the restaurant group behind Prohibition Taproom and Cafe Lift, Kensington Quarters aims to support local agriculture and sustainable practices by giving small farmers an outlet for the food they grow. Team KQ is known for their use of whole animals, heritage grains, seasonal produce, local dairy and artisanal products, and this June they bring all that and more to COOK. Join Kevin McWilliams and Colin Freeman for summer Sunday supper: tomato, okra, rice, nasturtiums; blueberry, corn, cream, buckwheat; beets, pickled green strawberries, cultured cream, mint; wild mushrooms, white chocolate, hazelnut, egg; bread fried eggplant, shiso ricotta, pepper onion “relish”; and grilled peach, snow pea, arugula, sweet habanero. Please note this menu is subject to change depending on seasonal availability.

Saturday, July 6, 3pm
Grains Used In Unique Ways with Meredith Rebar of Home Brewed Events
When it comes to brewing beer and distilling liquor, sure, there’s a lot of complex chemistry, but the process honestly starts with some pretty basic ingredients. Namely: grains. Rye, wheat, spelt and barley are four humble pantry items that are the building blocks of our booze. Meredith Rebar of Home Brewed Events heads to COOK this July to sing the praises of those four great grains. For each grain, Meredith will serve a beer, a cocktail and a local, artisanal food that makes use of the same staple: for rye, Evil Genius Seasonal Release, Kinsey Rye and beetroot bread from Lost Bread Co. with cheese; for wheat, Love City Saison, Manatawny Still Works Honey Whiskey and a TBD item from Lost Bread Co; for spelt, Tired Hands Seasonal Release, a Bluecoat Gin cocktail with homemade spelt syrup and a TBD item from Lost Bread Co; and for barley, Yards Love Imperial Stout, Tough Broad Malt Whiskey and special malted chocolates from Shane’s Confectionery. Please note that a full dinner will not be served but there will be some light bites.

Sunday, July 7, 12pm
Brunch In The Big Easy with Laura Frangiosa of Forsythia
Laissez les bons temps rouler and give brunch the Bourbon Street treatment this July. Laura Frangiosa, pastry chef for Chris Kearse’s upcoming Forsythia, returns to COOK for a brunch in New Orleans, a place near and dear to her heart. Pick up some tips and tricks as Laura and gets us in the spirit of things with a festive spread including kale, shiitake and scamorza frittata; shrimp and grits with andouille gravy; and bananas foster pain perdu. It’s a Fat Sunday celebration, ya’ll!

Tuesday, July 9, 7pm
Private Philadelphia Magazine Event with Michael Vincent Ferreri of Res Ipsa

Wednesday, July 10, 6pm
Summer Nights: Vegan Happy Hour Delights with Rachel Klein of Miss Rachel’s Pantry
Bikini season and eating lighter go hand in hand! This is the perfect class for plant-based selections that will satisfy all of your guests at your next scrumptious summer soiree at the shore (try and say that three times after happy hour)! At her successful South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for a festive happy hour of artichoke crab stuffed pasta in herbed butter broth; corn and heirloom tomato chowder with hearts of palm ceviche; and mâche and frisée salad, trumpet mushroom calamari, lemon-dill dressing. And what’s happy hour without some booze? We’ll be serving a selection of vegan-friendly wines. Enjoy the shore, hold the traffic!

Friday, July 12, 7pm
Summer in Jordan with Samar Lazzari of Stoa Takeaway
Looking to add some new flavors into your summertime cooking repertoire? Enter: Samar Lazzari of Stoa Takeaway, now in operation and open to the public in South Philly’s Bok Building. Join Samar for a TGIF summer supper inspired by the Levant land of Jordan: summertime mezze of olives, pickles and hummus; mixed melon salad with fresh mint and Bulgarian sheep’s milk feta; musakhan flatbreads topped with caramelized sumac onions and dry rubbed grilled chicken, served with a cucumber, fresh herb and yogurt salad; and a booza sundae with mastic and vanilla infused ice cream with candied berry-thyme jam and salty candied pistachios. Surprise the guests at your next summer gathering with a taste of Jordan!

Saturday, July 13, 1pm
Indian Street Food with Chetna Macwan of Spice Culture Cooking
When one visits another country, one of the most memorable aspects of the trip is the food, and the best way to fully experience an area is by eating like a local. Street food is often the most authentic and delicious food to try, and Indian street food is no exception. There are so many different cultural influences on Indian Food. In addition to that the Portuguese, the Persians and the British made important contributions to the Indian culinary panorama. Indian cuisine is also augmented by the influence of varied religions. Indian food has been influenced by various foreign occupants and invaders – Portuguese, Persians and British, to name just three – so what better place to taste some history than on the streets of India. Chef Chetna, founder of Spice Culture Cooking, will be sharing some of her favorite local and fusion-style Indian street foods this July at COOK. Chetna aims to inspire home cooks to create dishes outside their comfort zone. Chetna’s menu includes a Hariyali chicken taco with a garlic chutney and seasoned yogurt sauce (Indian style herb chicken in an Indian style taco); vegetarian Bombay frankie (Indian version of a veggie wrap that is a quintessential street food item); bhel chaat (a sweet and savory crunchy salad with mixed veggies, chutneys, puffed rice and noodles); jalebi (cardamom and saffron infused type of funnel cake) with a masala chai and nankhatai (pistachio and cardamom shortbread biscuits). Plus, enjoy an Indian-inspired bourbon cocktail, perfect for a hot summer day. Recipes will be provided, in addition to a special gift very commonly found on the streets of India.

Monday, July 15, 7pm
Taste of Asia: Summer Series with Todd Lean of Pod
Stephen Starr’s Pod in University City helped introduce contemporary Asian cuisine to Philadelphians. Join Pod’s Executive Chef, Todd Lean, when he returns to COOK for a Japanese seafood-focused menu featuring sunomono with mozuku seaweed, cucumber, unagi; takoyaki with shaved bonito, ponzu and kewpie mayo; uni toast with jumbo lump crab and uni served on Japanese milk-bread toast; slow-roasted tomato and miso spinach chilled ramen; a sashimi course of Japanese kanpachi, heirloom tomato, green strawberry and yuzu kosho vinaigrette; an exotic chirashi bowl of seasonal fish over sushi rice; and a selection of mochi for dessert. Bonus: enjoy a strawberry shiso sake margarita, in addition to wine and sake. This is going to be one spectacular meal!

Tuesday, July 16, 7pm
Maryland-Style Seafood Feast Michael Sultan of 33rd Street Hospitality
When you think shore seafood, your mind probably heads straight down the shore – the Jersey shore, that is. But some would argue that the Garden State doesn’t have anything on our southern neighbor Maryland when it comes to seafood. Let’s be honest, Maryland is synonymous with crabs, so this July, Maryland-raised Michael Sultan is proud to share the treasures of the Chesapeake Bay. Michael Sultan is the force behind three popular food trucks – Street Food Philly, Say Cheese Philadelphia, and Taco Mondo. This July COOK invites you to a seafood feast, Maryland-style, courtesy of his 33rd Street Hospitality Catering, which aims to meet growing demands by the public to have menus from the three trucks. Enjoy oysters raw and fried; Maryland seafood chowder; crab cake with succotash and remoulade; marlin fish tacos with battered fish, slaw, pickled jalapeños; and strawberry shortcake.

Wednesday, July 17, 7pm
An Evening with Chris Tavares of Davio’s
Davio’s Philadelphia’s Executive Chef Chris Tavares knows pasta. He has to. The Center City institution arguably serves more pasta in this town than anyone and they like to keep it fresh and change up their menu seasonally. Join Chef Chris for a night of carb-loading when he will demo a menu including: Philly cheesesteak spring rolls; hand-rolled potato gnocchi, organic mushrooms, basil, white truffle oil; tagliatelle Bolognese, braised Veal, beef, pork, tomato sauce; and for dessert, warm chocolate cake with amarena cherries, vanilla gelato. Mangia! Mangia!

Thursday, July 18, 7pm
Soul Food Feast with Malik Ali of South
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali of the southern food haven South for a soulful, rib-sticking supper including short rib mac and cheese with five cheeses, bbq sauce, crispy onions; “yammin shrimp” with blackened shrimp, braised kale, sweet potato mash; Mom’s fried chicken with lima beans, butter herbed rice, brown sugar cornbread; chocolate cake with cream cheese frosting, chocolate sauce, caramel sauce, cocoa crumble. Prior to his post at SOUTH, Malik worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Friday, July 19, 12pm
Private Event with Nick Macri

Saturday, July 20, 6pm
Cookbook Author Dinner: “The Vermont Non-GMO Cookbook” with Tracey Medeiros
The Vermont Non-GMO Cookbook honors the state’s mission to connect with its local organic farmlands and the farmers who nurture and care for them. The book celebrates the region’s esteemed organic food producers, farmers, cheesemakers, dairy farmers, and the chefs who partner with them to create delicious, innovative, organic, and non-GMO recipes. Author Tracey Medeiros is a graduate of the Culinary Arts program at Johnson and Wales University and has written several cookbooks focusing on that focus on New England regional cuisine and the sustainability movement. Tracey’s July menu features recipes from her cookbook (and her home state): arugula, fig and goat cheese salad with orange vinaigrette; bruschetta with garlic scape kale pesto; Vermont beef short ribs over hakurei turnip puree, topped with chimichurri sauce; and blueberry-almond sour cream cake. If you can’t make it up to New England this summer, no worries – it’s coming to you! Each guest will receive a copy of “The Vermont Non-GMO Cookbook.”

Sunday, July 21, 1pm
Milk Money: Dairy-Based Desserts with Sara May and Laura Sutter
This one is all about delicious dairy. Rather than ubiquitous background ingredients, butter, milk and cheese are the stars of the show. Join pastry chef Sara May and American Cheese Society Certified Cheese Professional Laura Sutter for an afternoon of dairy-based desserts, including caramel popcorn with bleu cheese; apricot almond posset icebox cake with sheep’s milk cheese; buttered toast popsicles with a brown butter swirl; goat’s milk cheesecake with a chocolate-blueberry crust, served with a berry-cardamom compote. Moooove over Jello pudding, these desserts are cream of the crop!

Tuesday, July 23, 7pm
Summer Flavors From Our Mother’s Home Town of Mykonos with Frances Vavloukis and Katerina Vavloukis Pardalios
If you know the movie My Big Fat Greek Wedding, well, Frances Vavloukis, a Philadelphia-based health and wellness coach, and her sister Katherine Pardalios lived it. The Greek twins reunite every year and create a Greek feast that no one can deny, and this year, you’re invited! You’ll love the stories and recipes of their mother, Eleni Triandefilo Vavloukis, as she grew up living in Mykonos with her 10 brothers and sisters. The Greek twins’ menu features dishes passed down in their family for generations but with modern twists: a mezze plate, followed by garides saganaki (shrimp in a skillet with feta and tomatoes) and spanakopita grilled cheese; omo kolokythaki, tomato kai koukounari (shaved raw zucchini and tomato salad); kota kai kreas meze me meli kai baharika (sautéed beef and chicken with leeks and honey) and gigabytes ston fourno me psimenos skordo kai tomatoes (giant beans baked with roasted garlic and tomatoes); and Greek banana split yogurt parfait with sesame brittle and honey. Frances always makes COOK guests feel like family, but hey, don’t take our word for it. Ask Frances Vavloukis where to get amazing Greek food in Philly and she’ll answer, “My house!” Recipes will be provided.

Wednesday, July 24, 7pm
Private Event with Jim Burke

Thursday, July 25, 6pm
Private Event with Kenneth Bush of Bistrot La Minette

Friday, July 26, 6pm
Cookbook Author Happy Hour: “Epic Vegan” with Dustin Harder
Are you into playing with your food? Dustin Harder’s cookbook Epic Vegan does just that, encouraging home cooks to think outside of the box. Dustin, host and creator of the original vegan travel culinary series The Vegan Roadie, offers a step-by-step guide to creating timeless comfort foods that are over-the-top delicious, and always plant-based. Epic Vegan is essentially a choose-your-own-adventure approach for you to become a kitchen warrior in your own home, your own way. For this happy hour format class, enjoy an appetizer of everything buffalo cauliflower bites while Dustin prepares the components for your main course: bacon macaroni and cheese BBQ blue burger. Playing with your food has never been more fun… or more epic! Each guest will receive a copy of “Epic Vegan.”

Saturday, July 27, 1pm
Russian Sweets with Anastasia Gordievsky of Avalee Chocolate
Born and raised in Ukraine, chocolatier and certified baker Anastasia Gordievsky attended The French Pastry School in Chicago and graduated with Diploma l’Art de la Patisserie. Working with professional chocolatiers, cake artists and pastry chefs, Anastasia gained experience in restaurants, shops and hotels before opening Avalee Chocolate, a modern cake and dessert studio located in West Chester. This July, Anastasia makes her COOK debut, sharing desserts from her homeland: double chocolate and strawberry summer mousse dessert; Russian “zeffir” aka marshmallow; and medovik, a Russian honey cake. Priyatnogo appetita!

Sunday, July 28, 1pm
Setting The Bar: Creating Summer Dessert Bars with Joe Green of Affinity Confections
We love a good bar – and a dessert bar is no exception. Join Joe Green of Affinity Confections this July when he returns for an afternoon dedicated to creating dessert bars from scratch – what better dessert to feature fresh seasonal ingredients with bold flavors! While working on his Entrepreneurship Major at Temple University’s Fox School of Business, Joe interned at the renowned Night Kitchen Bakery in Chestnut Hill. With sixteen years of baking experience under his belt, Joe Launched Affinity Confections in 2014. Affinity creates seasonally inspired confections using premium all-natural ingredients. Joe will serve (and demo components of) three bars: raspberry crumb bar (shortbread crust with a fresh raspberry filling topped with a freshly ground cinnamon crumb topping); lemon bar (pistachio shortbread crust topped with a fresh lemon filling finished with confectioners sugar); and a chocolate bar (shortbread crust brushed with a chocolate ganache filled with a chocolate pastry cream, topped with a seasonal fruit garnish).

Monday, July 29, 7pm
Breakfast For Dinner with Joncarl Lachman of Noord and Winkel
Fun fact: When Joncarl Lachman was in the planning stages of Noord, his beloved East Passyunk BYOB that features Northern European fare, he wanted to call it Winkel. Five years later, Lachman opened a restaurant by the name of, yes, Winkel. Located in the former More Than Just Ice Cream space at 11th and Locust Streets, Winkel, which means ‘little shop’ in Dutch, serves breakfast (all day!) and lunch with hints of Dutch inspiration, including some “greatest hits” dishes both from Lachman’s Neuf days and his Chicago eatery days. And while, yes, there are eggs and pancakes, this isn’t your humdrum diner fare. Joncarl continues to expand palates with exciting new flavors, and his July breakfast-for-dinner themed COOK appearance is sure to do just that. Join us, and you’ll understand why we commonly refer to Joncarl as the Darling Dutchman!

Tuesday, July 30, 7pm
Vinos De Espana with Gary Burner of Moonfish and David Robinson of Artisan’s Cellar
When it comes to wine, few nations can rival both the diversity AND the bang-for-your-buck value of Spain. Since Spain is essentially a peninsula, the climate varies from region to region, which contributes to the wide range of wines that are produced. Unlike France or Italy, where estates are rooted in centuries-old traditions, Spanish producers are still seeking out new terroirs, using new techniques and technologies on grape varieties that have been pushed aside by commercial varieties. But don’t take our word for it! Join David Robinson of wine distributor Artisan’s Cellar and Gary Burner of social and supper club Moonfish for a wine pairing dinner through Spain: a selection of pintxos (boquerones, olive and piquillo tapenade, crispy morcilla, cured egg yolk, guindilla peppers), paired with Vía de la Plata, Cava Brut Rosado (NV); stuffed calamari with bayonne ham, salsa verde and littlenecks, paired with Bodegas Albamar, Albarino Rias Baixas DO (2017); chicken basquaise with espelette, potato and pipérade, paired with Ulibarri Artzaiak, Penedès Artzai Bizkaiko Txakolina (2016); a cheese course of Etxegarai, Ossau Iraty and Garrotxa, paired with Bodegas Robles, Montilla-Moriles Piedra Luenga Oloroso (NV); and gateau basque with lemon buttermilk custard and cerise noir, paired with DeMuller Iris Durado Vermouth (NV).

Wednesday, July 31, 7pm
Summer Pork-Nic with Nick Macri and Ben Plotkin of Brooklyn Brewery
Nick Macri has been our go-to chef for our “Wine and Swine” pairing dinners. This July, we’re mixing things up with a pork and beer pairing dinner. On the pork side is, of course, Nick Macri, who has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. On the beer side of things: Ben Plotkin, local representative for Brooklyn Brewery. Following a welcome beer of Bel Air Sour, enjoy a four course pairing dinner including tomato and bacon tart, paired with Summer Ale; rillettes and quick pickled summer vegetables, paired with Sorachi Ace Saison; shaved pork loin, Brooklyn Lager mustard, roasted corn and red bliss potato salad, paired with Defender IPA; and tiramisu, paired with Black Chocolate Stout.

Thursday, August 1, 7pm
Summer in Tuscany with Paul Cullen and Claudia Baudo
With summer winding down, there’s time for one last trip… and a vacation under the Tuscan sun sounds like heaven, right? While we fully encourage an ACTUAL trip, a Tuscan night at COOK will hit the spot nonetheless. Tuscan food focuses on fresh, high-quality ingredients that are prepared in a rustic manner that preserves and highlights the cultivation of the ingredients. Your Tuscan tour guides: Paul Cullen, former Bad Company bassist turned personal chef and sommelier, and Claudia Baudo, Founder of Smackaroons, artisanal coconut delights made here in Philadelphia. While touring Europe with Bad Company, Paul fell in love with fine wine, exquisitely prepared food and the culture that surrounds both. Years passed and Paul became a certified level sommelier, and he revisited the classic Italian recipes he learned from his grandmother and mother. He deepened his love — and knowledge — of Italian cuisine during visits to Italy, where he cooked with the local chefs, sipped with winemakers while strolling the vineyards and performed with Italian musicians. Paul brought all of these passions together in 2013 when he started an in-home dining service in the Rehoboth Beach area. Take in Tuscany with a rustic menu that includes a Tuscan crostini trio (grilled artichoke arugula / cannellini bean and roasted garlic / chicken liver pâté); rustic panzanella insalata (heirloom tomato and grilled ciabatta bread salad); grilled wild boar chops with polenta parmigiano sage muffins; and torta Toscana con fragole (Tuscan cake with strawberries). Mangia! Mangia!

Sunday, August 4, 12pm
Indian Biryani and Raita with Rupen Rao of Rupen’s
Be it north or be it south India, during summer the entire nation shares a common goal when it comes to food – beat the heat! Coconut, seafood, yogurt and cold desserts are everywhere, and a good smoked biryani (a layered meat and rice dish) is a perfect entrée with a cooling accompaniment of raita (a yogurt and cucumber condiment). This August, Washington D.C. resident, and Mumbai native Rupen Rao treats 16 lucky COOK guests to a proper Indian biryani lunch menu of mango lassi; coconut cilantro chutney fish cooked in banana leaves; chicken biryani with cucumber vegetable raita; and rose petal rice pudding. Rao, who has a line of cookbooks, spice blends and simmering sauces, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Guests will receive a copy of Rupen’s second cookbook “Indian Cooking: Popular Restaurant Dishes.” Recipes will be provided.

Tuesday, August 6, 5pm
Private Event with Michael Sultan of 33rd Street Hospitality

Wednesday, August 7, 7pm
Private Event

Thursday, August 8, 6pm
Rosé Around The World with Ashley Costanzo of Vintage Imports
Life isn’t all diamonds and rosé, but it should be. Join Ashley Costanzo of local importer and distributor Vintage Imports for an evening dedicated to the perfectly pink potable that we love the most. Dry rosé (not to be confused with White Zinfandel) from around the world will be explored, discovered and, of course, tasted at this oenophile’s dream class – and it’s the perfect way to celebrate summer. Ashley’s pink picks include Lucashof Rosé Trocken, Pfalz, Germany 2018; Lamoreaux Landing “Dry” Rosé, Finger Lakes, NY 2018; Basciano Rosato, Tuscany (Sangiovese) Italy 2018; Cune Rosado, Rioja Alta, Rioja (Tempranillo) Spain 2018; Château des Ferrages “Roumery” Rosé, Cotes de Provence, Provence France 2018; and Illahe Rosé, Willamette Valley, Oregon 2018. Please note that no full dinner will be served, but there will be light bites.

Saturday, August 10, 6pm
Restaurant Sneak Peek: Forsythia with Chris Kearse
When one door closes, another door opens. Such is the case when Chris Kearse closed Will, his beloved, contemporary French BYOB in the heart of South Philly on East Passyunk Avenue. Kearse’s next venture, Forsythia, is opening soon in the former Capofitto space in Old City and will feature modern French fare, as well as a full bar. A graduate (and class valedictorian!) of the Restaurant School in Philadelphia, Kearse has worked in an impressive array of Michelin-starred restaurant kitchens across the country including Charlie Trotter’s (2 Michelin stars), alongside Laurant Gras at Tru (3 Michelin stars), Grant Achatz at Alinea (3 Michelin stars), and briefly with Thomas Keller and Cory Lee at the French Laundry. In 2008, Chris returned to Philadelphia to work at Lacroix, and from there, held positions in the kitchens of Blackfish and Pumpkin before opening Will. Chef Chris believes that a dining experience should be entertainment. Join him when he returns to COOK for an exclusive preview of Forsythia with a menu of melon and tomato salad with burrata; mussels escabeche , smoked paprika, garlic flowers, pickled uni; whole roasted hen is the woods with smoke ricotta, madeira, summer herbs; cacio e pepe with pink peppercorns; and kettle corn crème brûlée.

Sunday, August 11, 1pm
La Dolce Vita: Gelato Making with Aurora Wold of Aurora Grace Chocolates
If you scream for ice cream, have we got a class for you! Pastry chef Aurora Wold is heading to COOK for an afternoon of gelato, the rich, decadent Italiano ice cream. Following a surprise savory snack upon arrival, guests will enjoy a crash course on frozen treats while Aurora serves three freshly-churned chilled desserts: strawberry gelato, seasonal sorbet and chocolate brownie swirl. Aurora’s resume is an impressive one to say the very least, having served as a pastry chef at multiple Michelin Star restaurants in New York City, including Eleven Madison Park, Jean Georges and The Musket Room. After relocating to Philadelphia, she served as the pastry chef for Tod Wentz’s restaurants Townsend and A Mano immediately prior to establishing Aurora Grace Chocolates, which now has a brick and mortar location on Fifth Street between South and Lombard. And while Aurora is known for beautiful, hand-painted chocolates, her dessert boutique has so much more to offer – pastries, candies and, yes, frozen treats. August is the hottest month on the calendar, so it’s the perfect time to chill out at COOK!

Tuesday, August 13, 7pm
Private Philadelphia Magazine Event with Damon Menapace of Le Virtu

Wednesday, August 14, 7pm
An Evening with Kurt Evans of Booker’s
Booker’s Restaurant & Bar, the upscale Southern food spot in West Philly’s Cedar Park neighborhood, has a new chef in the kitchen – Kurt Evans, former sous chef at South, founder of the End Mass Incarceration Dinners and a co-founder of Cooks for the Culture. Kurt’s new menu is a modern take on Southern cuisine, using seasonal ingredients and contemporary techniques for classic dishes. Booker’s name is a reference both to the common African American surname and Booker Wright, a Black server at a whites-only restaurant in 1960’s Mississippi who appears in the 1966 documentary Mississipi: A Self-Portrait. A resident of Cedar Park, Kurt is proud to be part of a restaurant that is deeply committed to its geographic and cultural community. Join us for Kurt’s second COOK appearance as he prepares crawfish tartlet with spicy heirloom tomatoes, corn and basil; charred summer zucchini with whipped goat cheese and sunflower seed crisp; grilled whiting with succotash, fried okra and smoked corn sabayon; and an ice cream sandwich with cornmeal cookie, blueberry ice cream and lavender crème anglaise.

Thursday, August 15, 7pm
Italian Wine Dinner with Chris D’Ambro and Jamie Rubin of Ambra
With three restaurants (Southwark, Ambra, Olly) and a fourth (GiGi’s) on the way, Chris D’Ambro and Marina De Oliveira have truly put down roots in Queen Village. Located right next door to their first venture Southwark, Ambra’s prix fixe menu is based on popular Italian flavors and traditions, executed in a fun yet refined style. At the ripe age of 19, D’Ambro began his cooking career at Vetri and went on to work in the kitchens at Savona, Columbus Inn, Talula’s Table and Talula’s Garden. Joining Chris at COOK for an Italian wine pairing dinner is Ambra’s General Manager and Sommelier Jamie Rubin, a Level 3 Advanced Sommelier from the Court of Master Soms, the highest level before “Master.” Jamie will provide spectacular wine pairings for Chris’s menu of Chester County heirloom tomatoes; vitello tonnato (veal with tuna sauce); spaghetti and crabs; maiale al latte (milk-braised pork); and saffron peach.

Saturday, August 17, 1pm
Island Time: Taiwanese and Japanese Eats with Judy Ni of Baology and Kiki Aranita of Poi Dog
This August, islands will collide when Judy Ni of Taiwanese street food spot Baology and Kiki Aranita of Hawaiian eatery Poi Dog join forces for one double-your-pleasure afternoon. Join Kiki and Judy for a mash-up of snacks from their island upbringings. As part of their Hawaii-meets-Taiwan pop-up series Wild Bunny, Judy and Kiki will demo and serve up pancit lumpia with Korean vinegar dipping sauce; ahi poke with shoyu pearls on fried wonton chips; cream puffs with passion fruit whipped cream; and Japanese cheesecake with seasonal jam. Oh, and did we mention a cocktail? Enjoy a passion orange guava mint cocktail with Ocean Vodka.

Sunday, August 18, 1pm
Vegan Summer Sweets with Christina Martin of Cooking To Nourish
Join Philadelphia-based vegan chef and healthy food advocate Christina Martin for a vegan dessert demo sure to please everyone, regardless of dietary lifestyle. While working toward her culinary degree, Christina had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Christina returns to COOK for an afternoon of plant-based, sunny weather sweets including grilled peaches and cream; berry tart; apple galette; and pineapple upside down cake. Recipes will be provided.

Monday, August 19, 7pm
Peak Summer Produce with Ian Moroney of Pumpkin and David Zaback of Z Food Farm
For over 15 years Ian Moroney and Hillary Bor of Pumpkin have brought honest New American cuisine to the table. Their daily changing menu focuses on seasonality, sustainability and provenance. Pumpkin is dedicated to serving the freshest local ingredients available, including the beautiful produce from David Zaback’s Z Food Farm, a small organic farm located in Lawrenceville, New Jersey. Z Food Farm offers a CSA pickup in the Rittenhouse Farmers Market, so this is the perfect opportunity to sample the goods if you have been considering joining a CSA! Now is the time to enjoy peak summer produce, so join Ian and David for a delicious and fresh summer supper. Please note that the menu is TBD depending on what is available from Z Food Farm, but this is not a vegetarian menu.

Tuesday, August 20, 7pm
Private Event with Joey Baldino of Zeppoli and Palizzi Social Club

Thursday, August 22, 7pm
Soul Food with Malik Ali
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali for a soulful, rib-sticking supper including watermelon salad with heirloom tomato, red onion, arugula and balsamic; brisket mac and cheese with brown gravy and crispy onion; Mom’s fried chicken with garlic mash, creamed spinach and honey hot sauce; and Mississippi mud cake with toasted walnuts, marshmallow and chocolate sauce. Most recently in the kitchen at SOUTH, Malik previously worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Friday, August 23, 7pm
The Argentine Family Table with Jezabel Careaga of Jezabel’s
There’s a little slice of Argentina in West Philly, and it’s called Jezabel’s. Operated by Argentine expat Jezabel Careaga, Jezabel’s delivers the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. For Jezabel, food is family – her cooking is an evolution of recipes she prepared as a child with her grandmother, mother and aunt. This August, COOK serves as an honorary family table as Jezabel prepares an Argentine spread featuring picada Argentina with olives, mortadella, ricotta salata, toasted marcona almonds and home-made bread, served family style; empanadas de carne con llajua (deep fried beef empanadas with tomato sauce; entraña con salsa criolla y vegetales (skirt steak with roasted veggies); and for dessert, flan. So connect with your inner gaucho and come hungry!

Sunday, August 25, 12pm
Pasta Makes Perfect with Scott Megill
Calling all gluten enthusiasts! Scott Megill’s August lunch menu is entirely devoted to something we all know and love: pasta! Enjoy three courses of carb-loading comfort, plus dessert: roasted vegetable lasagna with shishitos and cherry tomatoes; lobster and corn raviolo with sunflower pesto; herb in-lay pasta with heirloom tomato and lamb ragu; blueberry almond semifreddo. A Jersey native, Scott holds degrees from Widener University and Culinary Institute of America in Napa. Following a stint at Napa Valley at Ubuntu where he worked with Chef Jeremy Fox, Megill returned to the East Coast, working in kitchens at Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban. Trust us, this won’t be your grandma’s “gravy” so don’t miss this one!

Monday, August 26, 7pm
Cooking With (And Drinking!) Russian River Beers with Brian Ricci of Philabundance
If you consider yourself a beer enthusiast, you are familiar with the practically cult-like following that Russian River Brewing has developed. Russian River owners Natalie Cilurzo and Vinnie Cilurzo recently led a class this June, and we’ve decided to keep the Russian River flowing this August when Chef Brian Ricci of Philabundance returns to COOK. Ricci’s diverse cooking career began at NYC restaurateur Danny Meyer’s Indian-inspired Tabla. After moving to Philadelphia, Ricci held positions at Django, Supper, Pub & Kitchen, Kennett and Brick & Mortar, earning nods from Esquire and Travel & Leisure. Following a surprise welcome Russian River beer, enjoy a four-course dinner in which each plate uses the paired beer as an ingredient: beer brined boneless chicken thighs with chili maple glaze, paired with STS Pilsner; roast porchetta marinated in ale, fresh herbs and garlic, paired with Blind Pig IPA; grilled tri tip with sour ale chimichurri, smoked paprika potatoes and chilled tomato salad, paired with Temptation Sour Blonde Ale; chamomile cake with Pliny The Elder buttercream, paired with, you guessed it, Pliny the Elder. Don’t miss this beer lover’s dream!

Tuesday, August 27, 7pm
Tomato Dinner with Joncarl Lachman of Noord and Winkel
We eat them all year long and in so many different ways, but summer is really the time to get your tomato fix! COOK veteran Joncarl Lachman of Noord and Winkel will be serving a menu entirely devoted to the almighty tomato. Lachman, aka the Darling Dutchman, is the chef-owner of the beloved Noord, a charming northern European BYOB in the heart of East Passyunk’s restaurant row, and Winkel, his new Dutch-inspired breakfast/lunch spot at 12th and Locust Streets. Seasonally speaking, autumn will be here before you know it, so now’s your chance to bask in summer’s vegetable-that-is-really-a-fruit bounty! Please note that this class is not vegetarian.

Wednesday, August 28, 7pm
Restaurant Sneak Peek: Sor Ynez with Lucio Palazzo
Sojourn Restaurant Group owners Jill Weber and Evan Malone, the team behind Rex 1516, Jet Wine Bar and Cafe Ynez, are expanding. In addition to Jet Wine Bar opening an outdoor wine garden and Rex relocating up South Street to the former Royal Theater, Sojourn is expanding to the Kensington neighborhood with a sister restaurant to Cafe Ynez: Sor Ynez. To help oversee the expansions and new venture, Sojourn has brought in Lucio Palazzo to serve as Culinary Director. A member of the opening team at Zahav, Lucio was invited by Michael Solomonov to helm Xochitl, his longtime Mexican venture, and so began Palazzo’s love affair with Mexican cuisine. Palazzo went on to work at Tim Spinner’s La Calaca Feliz in Fairmount and Taqueria Feliz in Manayunk prior to joining Loco Pez. While Sor Ynez is slated for a winter 2020 opening, Lucio is returning to COOK to offer a sneak peek of the menu’s traditional and modern Mexican fare, which promises to be VERY vegetarian/vegan friendly: aguachile negro mixto with traditional garnishes; quesadillas of huitlacoche and squash blossoms, freshly pulled quesillo and guacamole; ggplant barbacoa taco with nopales and rustic tomato salsa; tilefish wrapped in fig leaves with recado blanco, coconut rice and Yucatecan red onions; sweet corn tamal with pineapple sorbet, macadamia nuts and hibiscus caramel. Dios mío, this is gonna be good!

Thursday, August 29, 6pm
How To Throw An Elegant Yet Easy Happy Hour with Brian Oliveira and Brian Mattera of Happy Hour Hospitality
Happy Hour Hospitality is a creative culinary concept founded by Brian Oliveira and Brian Mattera, who, with a combined 25+ years of restaurant experience, have done it all – from dishwasher to line cook, bartender and chef, and even restaurant owner. Happy Hour Hospitality offers a variety of dining experiences, including drop-off and full-service catering, cooking classes and private dining. ‘Happy hour’ is literally their name, so Oliveira and Mattera are making their COOK debut to share tips on how to plan and prepare your own happy hour with ease so that you can actually enjoy your gathering with your guests. Following a cocktail (cuz it’s not a happy hour without that, right?), the duo will walk you through the building of a snack board (theirs includes spiced bar nuts, marinated olives, seasoned popcorn and quick pickles) and finally demo and serve a selection of small bites: gilda, a traditional Basque pinxto of green olive, anchovy and picked green pepper; Spanish tortilla of seasoned potato, onion and egg with a roasted red pepper relish; croque bites, a broiled ham and cheese sandwich topped with chopped soft boiled egg and herbs; and seared scallop with peach chimichurri. Please note that to accompany the small bites, we’ll be pouring a selection of wines.

Friday, August 30, 12pm
Middle Eastern Fish and Farmers’ Market with Samar Lazzari of Stoa Takeaway
Samar Lazzari is the force behind Stoa Takeaway, now in operation and open to the public in South Philly’s Bok Building. Stoa’s Middle Eastern-focused menu changes weekly, depending on what Samar picks up at the farmers market. If you are a fish and farmers market fan like Samar but are looking for some inspiration – or if you’re just looking for a fantastic lunch to kick off your Labor Day weekend – this one’s for you! Samar’s lunch spread includes samkeh nayieh, a citrusy crudo of Northern red snapper, Greek oregano and Jordanian olive oil; shawarma spice grilled shrimp with Jersey tomato and parsley tabbouleh; cod sayadiyah, an aromatic basmati rice dish with warm cod, topped with caramelized onions, brown butter almonds and local summer herb tahini cream; and stone fruit sfouf, a traditional Lebanese semolina cake with lemon and late summer stone fruit.

Tuesday, September 3, 7pm
Classic Parisian Café Cuisine with Kenneth Bush of Bistrot La Minette and Gabi
Kenneth Bush, Executive Chef of the très Frenchie Bistrot La Minette, has paired up with Minette owner Peter Woolsey for Gabi, an all-day 1940’s Parisian Art Deco diner of sorts. Housed in the ground floor of the Hanover North Broad apartment building at Broad and Callowhill Streets, Gabi will feature casual French classics. Though Kenneth originally intended on training as a chef, he couldn’t turn down his acceptance to Yale University. After graduating Yale in 2001, he managed restaurants in Maryland and Washington DC. In 2009, he moved to Philadelphia and changed his focus to the kitchen. Here in Philly, he spent three years with Bistrot La Minette, working his way up from the garde-manger station to the lead Sous Chef. In 2011, he won the prestigious and super cool “Questlove Cook Off.” In 2012, he left the Bistrot to work for Garces Trading Company as a sous chef before returning to Bistrot as the Executive Chef in January 2014. This September join Kenneth for a meal that is sure to transport you to the cafés of Paris. Ooh la la, indeed!

Thursday, September 5, 7pm
Soul Food with Malik Ali
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali for a soulful, rib-sticking supper including seafood salad with shrimp, crab, green and cornbread crostini; fried whiting with herb butter rice, sautéed spinach and plum gastrique; lamb chops with mac and cheese, candied yams and BBQ gravy; and strawberry shortcake bread pudding with shortcake crumble, macerated strawberries and cream cheese frosting. Prior to his most recent post at the southern food haven South, Malik worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Friday, September 6, 6pm
Cocktail Chic with Daniel Kulisek of Loews Hotel and Ann Marie Miller of Moët Hennessy
Join Loews Hotel Beverage Manager Daniel Kulisek and Ann Marie Miller of Moët Hennessy for a happy hour of hand crafted cocktails. Pick up some cocktail recipes, tips and tricks as Ann Marie and Dan shake and stir up four creative cocktails: We’ve Only Just Begun (Belvedere Vodka, peach, lavender, lemon, bubbles); Superstar (Glenmorangie Nectar D’Or, Chartreuse, blueberry herb syrup, dandelion bitters, bubbles); Rainy Days and Mondays (Volcán Tequila, Aperol, blackberry, basil, pineapple, bubbles); Goodbye to Love (Hennessy VSOP, Cynar, demerara, lemon, egg white, cassis). Please note that no full dinner will be served, but there will be light bites.

Saturday, September 7, 12pm
Late Summer Lunch with Scott Megill
Want one last celebration of all things summer? We’re here for it… and so is veteran COOKing instructor Scott Megill. Scott has worked in celebrated kitchens including Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban, and most recently Grace Winery. Wherever he goes, Scott focuses on local, seasonal, farm-to-table fare and his September appearance at COOK is no exception. Join us for a late summer lunch menu of cauliflower fritters with chickpea, vadouvan and ginger lime yogurt; chicken roulade with squash, tomato and corn; short rib with mushroom risotto and eggplant agrodolce; and for dessert, peach berry buckle with buttermilk ice cream.

Tuesday, September 10, 7pm
Private Philadelphia Magazine Event with Shane Solomon of Pizzeria Stella

Wednesday, September 11, 7pm
An Evening with John Rodriguez of Mission Taqueria
Grab your sombrero ‘cuz it’s taco time! Mission Taqueria is the stylish upstairs sister restaurant and beer garden of Philly favorite Oyster House. Chef John Rodriguez’s menu is an homage to the taquerias of Mexico City with a menu of salsas, mole and, yes, tacos. For John’s September COOK appearance, he will prepare a festive menu of chicharron with black bean dip; grilled melon salad, cucumbers, red onion, watercress, cilantro, peanut mustard salsa macha; sweet potato tetela with cashew mole, pumpkin seeds, radish and cilantro; carne asada taco, avocado salsa, roasted onion relish, cotija cheese; and peach flan for dessert. And don’t you worry – there will be margaritas to get the fiesta started!

Thursday, September 12, 7pm
Dessert for Dinner with Robert Toland of Terrain
There are some who ask, “What’s for dinner?” And then there are those who ask, “What’s for dessert?” If you belong to the latter group of sweet-toothed individuals, this is the class for you. Terrain Pastry Chef Robert Toland returns to COOK for a decadent dessert dinner. Philly native Toland’s interest in pastry came from the idea of combining art and food, as he was born into a family of cooks and artists. The alum of Parc, Oyster House, Bar Ferdinand and Stateside fulfills triple roles at Terrain, the Glen Mills lifestyle-garden mecca: pastry chef, special event chef and baking instructor. So, you’re in good hands for one sweet evening of delicious dessert demos. While there will be savory hors d’oeuvres (tuna hand rolls and grilled chicken yakitori), the star of the show is dessert: rice pudding with horchata and cinnamon brioche toast; citrus fruit salad with meyer lemon sorbet, lime, pomelo, pine nut, yogurt, olive oil and yuzu kosho; sweet corn gelato with watermelon granita and shiso syrup; dark chocolate cake with milk chocolate mousse, oat streusel, chocolate hazelnut “aioli” and mint; and mignardises. You’ll be joined by 15 fellow dessert lovers, so there’s no shame in your game for one night!

Friday, September 13, 6pm
Georgian Wine Happy Hour with Lisa Granik, Master of Wine and Tony Jones of CBL Wines
Georgian wines may be tongue twisters, but trust us, they’re palate pleasers. Home to more than 500 grape varieties, the former Soviet Republic has a rich history of winemaking dating back to 6,000 B.C., making it the site of more than 8,000 vintages. And while our Georgian imports are not on the level of France and Italy, demand is growing as consumers seek out more adventurous varietals. Join Lisa Granik, Master of Wine and Tony Jones, Owner of CBL Wine Company for a tasting tour of this lesser-known wine region. Selections include Alapiani Chinuri Qvevri 2017, Vine Ponto Khikhvi Qvevri 2017, Makashvili Rkatsiteli Qvevri 2017, Tchotiashvili Kisi Qvevri 2015, Vartsikhe Marani Aladasturi Qvevri 2017, Doqi Saperavi 2017. Please note that no full dinner will be served, but there will be light bites.

Saturday, September 14, 6pm
Mid-Autumn Festival with Judy Ni and Andy Tessier of Baology
The Mid-Autumn Festival (aka Moon Festival) is the second grandest festival in China after the Chinese New Year. The annual occasion brings families together to celebrate the moon when it is at its roundest and brightest. The holiday is a thanksgiving of sorts, for nature’s abundance and for joyful reunions with loved ones. Join Judy Ni and Andy Tessier of Baology for a full moon feast of traditional festival staples: five-spiced cured and smoked Jail Island salmon; savory mooncakes; roasted duck; sticky rice with BBQ pork and lotus root; Asian pear tart. Plus, Team Baology will be serving a starfruit and persimmon cocktails to get you in the spirit of things. Located at 18th Street and JFK Boulevard, Baology showcases Taiwanese street food, with a focus on fresh, high quality ingredients. While working at the farm-to-table Blue Hill at Stone Barns, Judy eventually crossed paths with her now husband Andy, who was working for Daniel Boulud. The couple relocated to Philadelphia, where they helped run Chef Josh Lawler’s beloved BYOB The Farm & Fisherman. The emphasis on sustainability and seasonality that they picked up at both restaurants is now at play at Baology.

Monday, September 16, 7pm
An Evening with Bobby Saritsoglou of Stina Pizzeria
A Philly native with familial roots in Greece, Chef Saritsoglou learned to cook beside his relatives at a very young age. His passion and curiosity led him to travel throughout Europe learning the flavors and techniques of German, Italian and French cuisine and finally back to Greece where he worked at Michelin-starred Varoulko in Athens. Chef Saritsoglou returned stateside in 2001, cooking in well-regarded kitchens in East Hampton, eventually making his way back to Philadelphia, cooking at Santucci’s, Opa and Will BYOB. Bobby recently opened his own Stina, named after his wife Christina, co-founder of Philly AIDS Thrift. Located just a block off West Passyunk Avenue in Philadelphia’s Newbold neighborhood, Stina features an imported Italian wood fire oven and an approachable Mediterranean menu of mezze, pizzas, pastas and more. Bobby is no stranger to COOK, but we’re particularly delighted to welcome him back for his September appearance as a chef-OWNER. Join Bobby as he prepares a Mediterranean menu of charred dolmades (stuffed grape leaves with ground beef and harissa); borek (with kashkaval cheese, sesame, flowers, herbs and honey); sheftalia (lamb, sumac onion salad, charred tomato orzo); and bougatsa (vanilla custard with caramelized banana).

Tuesday, September 17, 7pm
An Evening with Chris D’Ambro of Olly
Philadelphia’s Queen Village is having a moment. Two forces behind the neighborhood’s restaurant renaissance are Chris D’Ambro and Marina de Oliveira, the couple who first gave new life to Queen Village mainstay Southwark, followed by its adjacent sister restaurant Ambra. The duo recently opened their third restaurant Olly, and are already working on their fourth, Gigi Pizza, which is a pizzeria annex of sorts to Olly. Located on the corner of 5th and Bainbridge streets in the former Whetstone Tavern space, Olly is an extension of the ethos that Chris and Marina become known for – seasonal ingredients that are locally sourced – but served in a neighborhood-friendly setting. The menu combines classic comfort food – from fried chicken to lasagna – with veggie-forward dishes like charred broccoli caesar, mushroom carpaccio and green goddess panzanella. At the ripe age of 19, Chris began his cooking career at Vetri and went on to work in the kitchens at Savona, Columbus Inn, Talula’s Table and Talula’s Garden, which is where he met Marina, who then went on to help open the popular Fountain Porter off of East Passyunk Avenue. Chris and Marina are busy, to say the VERY least, but we’re delighted that Chris can return to COOK for a taste of Olly!

Wednesday, September 18, 7pm
Wine Dinner with Damon Menapace of Le Virtù and Mitch Skwer of Vintage Imports
COOK’s go-to wine guy Mitch Skwer of Vintage Imports has transported COOK guests to many a nation via his popular wine pairing dinners – Italy, Basque Country, Israel, Argentina, to name a few. This September, he’s all over the map, literally, with a globe-trotting wine pairing dinner, along with Damon Menapace of East Passyunk’s Abruzzo-focused Le Virtù. Damon’s kitchen pedigree is strong, having spent time at Marc Vetri’s Osteria and Alla Spina, as well as Kensington Quarters, where he became known for sourcing from dedicated farmers and producers. Join Mitch and Damon for a wine pairing menu that knows no borders: chilled mussels with soffritto and paprika, paired with Ulacia Blanco Txakolina 2017; Alsatian pizza with caramelized onion and bacon, paired with St. Urbans Hof QBA Riesling 2018; orecchiette with spicy sausage, peperoncino and bitter greens, paired with Marco Salustri Ciligiolo 2016; beef tri-tip with corn, tomato and avocado, paired with Truchard Syrah 2017; and for dessert, apple pie.

Thursday, September 19, 6pm
Private Event with Scott Megill

Saturday, September 21, 7pm
Private Event with Todd Lean of Pod

Sunday, September 22, 12pm
Food For The Gods: Vegetarian Indian Lunch with Rupen Rao of Rupen’s
Hinduism is a polytheistic faith. There are different gods, goddesses and different kinds of food habits for each one of them. There is no such thing as one ideal Hindu meal. One of the fundamentals in Hinduism is diversity, and therefore there are diverse meals in Hinduism based on regionality, history and traditional eating habits. There are vegetarians as well as non-vegetarians, as male gods are offered vegetarian items whereas some goddesses are offered fish and meat. In this class, Rupen will demonstrate and serve a traditional vegetarian Hindu meal that is offered to Lord Vishnu, the supreme lord who maintains the universe and all its beings: sauteed greens (sookhi subzi); split pigeon peas (varan) served with white basmati rice, topped with ghee (ghee bhaat); a medley of bounty, including milk, yogurt, honey, sugar and ghee (panchamrit); black chickpeas with fried bread (chana puri); and semolina pudding (halwa). Rao, who has a line of cookbooks simmering sauces, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Each guest will receive a copy of Rao’s “Ayurveda Cookbook,” a vegetarian Indian cookbook based on the principles of Ayurveda, the traditional Indian holistic science of living. Recipes will be provided.

Monday, September 23, 7pm
An Evening with Chad Rosenthal of The Lucky Well
The Lucky Well, located in Ambler, is operated by Food Network Star and restaurateur Chad Rosenthal. While The Lucky Well specializes in Memphis-style BBQ, there is so much more: creative, seasonal comfort food, a top-shelf whiskey bar and a live blues lounge. The Lucky Well has struck a chord, with two current locations and two more in the works – one in Philly’s developing Spring Arts District. A self taught chef who has been in the kitchen since age five, Chad found his calling in the world of barbecue, having won a series of competitions and events over the last 15 years. Most recently Chad was cast on Season 9 of Food Network Star and returned as a fan favorite in Season 10. He was a finalist on Chopped Grill Masters Napa and is currently in development on several new TV concepts. Join Chad this September when he’ll prepare a spectacular southern supper: a “sausage and cheese plate” of pit smoked then flash fried sausage, Brine Street pickle spears, pepperoncini, warm BBQ sauce, aged yellow New York cheddar and dry rub; warm cornbread with honey butter; cucumber and fresh herbs with pickled peaches, spiced pine nuts and peach vinaigrette; a “surf and turf” course with big bone smoked beef rib, pan fried salmon bellies, grilled English peas, pickled mustard seeds and garlic dill butter; and butter cake with smoked, sugary, syrupy bananas. Ya’ll are gonna love it!

Tuesday, September 24, 7pm
COOKbook Author Dinner: “Honey & Co. At Home” with Itamar Srulovich & Sarit Packer
Brought to you by the award-winning chefs behind the Honey & Co. empire in London, Sarit Packer and Itamar Srulovich’s Honey & Co. At Home presents simple and delicious Middle Eastern dishes that are easy to make and a pleasure to serve. From breads to bakes, salads to sweets, there is something for everyone in this celebration of Middle Eastern cooking. Both born in Israel, husband and wife team Itamar and Sarit relocated to London, where they eventually worked together at Ottolenghi. After opening Ottolenghi’s Nopi in Soho as executive chef, Sarit set up Honey & Co. with Itamar in 2012. We are delighted to welcome Itamar and Sarit for their COOK debut, when they will share recipes from their hot-off-the-press cookbook: harissa and goat cheese buns; silky aubergine green dip along with chickpea, roasted red pepper, kalamata olives, roasted tomato, cumin and sesame flatbread; lamb chops with rocket, figs and walnuts; and tahini cake with lemon and white chocolate. Each guest will receive a copy of “Honey & Co. At Home.”

Wednesday, September 25, 6pm
Private Event with Scott Megill

Saturday, September 28, 1pm
Modern Mexican with Monica Mannion
Monica Mannion’s cooking trajectory is a full circle. Born in Mexico City, she attended the Cambridge Cookery School in the UK and found herself living in Shanghai, where she became the private chef for a Mexican diplomat. Monica’s connection to Mexican cuisine is deeply personal, and it’s her mission to expose her audience to the wide diversity of her homeland’s cooking, beyond the ubiquitous Tex Mex and Texicali fare that we all know. Monica’s COOK debut this June was a smashing success and we immediately booked her for September, when she will prepare a modern Mexican lunch: white peach and mint margaritas, followed by ensalada Mexicana de papa y Labneh (Mexican potato salad with labneh); albondigas de pavo en chile morita con farro (turkey meatballs in chile morita with a side of farro); budin de elote con salsa de piñon (Mexican corn cake with a creamy pine nut sauce).

Monday, September 30, 7pm
You Ain’t Much If You Ain’t Dutch: Old School Dutch Dinner with Joncarl Lachman of Noord and Winkel
Time goes by when you’re having smørrebrød. It’s hard to believe, but it’s been six delicious years since Joncarl Lachman and Bob Moysan moved back to Philadelphia from Chicago to open Noord. The beloved East Passyunk BYOB menu showcases Nordic flavors, combining Dutch and Scandinavian fare that is truly unique to Philadelphia. At Noord and the new breakfast/lunch spot Winkel, 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, Joncarl’s cooking is home cooking with finesse. Join us for a tasting menu of what Joncarl knows best – old school Dutch fare – including zaanse mosterdsoep (traditional Dutch mustard soup); gouda kaasbord with pear compote and boerenjongens (aged gouda, pear compote, boozy raisins); konijn in het zuur (rabbit in the acid); botterkoek met slagroom (traditional Dutch almond butter cake with vanilla whipped cream). If you don’t already, you’ll soon understand why Lachman is also known as the Darling Dutchman!

Wednesday, October 2, 7pm
An Evening with Jonathan Deardon of Red Owl Tavern
Red Owl Tavern’s Executive Chef Jonathan Deardon knows hospitality. Following posts at Andre Balazs properties in NYC, Deardon served as Executive Chef at Jarde Mountain Resort in Saint Lucia, recognized by Travel + Leisure as the top resort in the Caribbean and #3 best resort in the world. From there, Deardon joined the Kimpton Hotels & Restaurants family at Radiator, a chef-driven cocktail bar in the Kimpton Mason and Rock Hotel in Washington, DC. Deardon won multiple accolades while at Radiator, including “Best Chef on the Block” for the East Coast championship on ABC’s The Chew. Kimpton is proud to welcome Deardon to the Red Owl Tavern in Philadelphia’s Hotel Monaco. Join us for Deardon’s COOK debut, featuring a seasonal menu that kicks off with a bacon fat washed Manhattan style cocktail with warm spices, followed by pan roasted scallop with celery root, delicata squash, spinach, apple cider gastrique; spaghetti squash carbonara with smoked pork belly, roasted garlic, egg yolk emulsion; rosemary roasted beef tenderloin with potato puree, root vegetables, cabernet demiglace; and spiced maple pot de crème with mini alfajores.

Thursday, October 3, 6pm
Cocktails and Tinned Fish Happy Hour with Jennifer Sabatino of Manatawny Still Works
Pottstown-based Manatawny Still Works’ retail shop and tasting room on Passyunk Avenue operates as their Philadelphia flagship. By day, the tasting room offers tasting flights of their spirits – gin, vodka, rum, and more varieties of whiskey than we can count – and by night serves up craft cocktails that showcase their portfolio. When manager Jennifer Sabatino came on board, she faced a dilemma: how do you serve some bar snacks without a kitchen? Jennifer got creative, and we think the result is pretty genius. In addition to sourcing ready-to-eat artisanal products from friends and neighbors – charcuterie from 1732 Meats, pickles from Green Aisle Grocery, bread from nearby Artisan Boulanger Patissier, dessert from nearby Vanilya Bakery – she took a cue from Spanish tapas bars that specialize in tinned fish. No, we’re not talking StarKist chicken of the sea. We’re talking high quality, gloriously preserved and packaged seafood that is popping up on bar menus worldwide. Join Jennifer for a happy hour of creative cocktails, complemented by tinned fish and seafood snacks. Cocktails include a Spiced Gin Sour (traditional gin sour with Manatawny Gin and fall spices), Martinez (made with Zimbro, MSW’s port barrel aged gin), Old Fashioned (made with MSW’s signature Keystone Whiskey) and a seasonal release Maple Whiskey, served neat or on the rocks. Snacks include sardines in olive oil with pork fat fried potato chips; mussels in garlic broth with hot sauce; razor clams in brine with chimichurri; and spicy octopus in olive oil with smoked Maldon and paprika.

Friday, October 4, 7pm
That’s Amore! Italian Night with Matt Gansert
Matt Gansert, whose eclectic resume includes Pub & Kitchen, Rex 1516, Will and Jaxon, returns to COOK for a Mambo Italiano meal. But this isn’t your Nonna’s gravy dinner – Gansert will impart special techniques and modern twists on Italian classics: scallop crudo “Sicilian style”; Caesar salad with bone marrow; charred broccoli with Italian cheese fondue; rigatoni with duck bolognese; and for dessert, tiramisu. Mangia!

Saturday, October 5, 12pm
The Art Of Eating Well with Jason Moss
Personal chef, cooking instructor and athlete Jason Moss believes that eating healthy should not be a bland, boring experience. Contrary to what you may think, eating healthy doesn’t mean sacrificing flavor. Jason combines his love of healthy living and cooking to help others live the best life that they can. Pick up some tips and tricks from Jason, as he makes his COOK debut with a lunch menu of salmon three ways (crispy salmon belly in a fermented black bean sauce with spicy pickled bok choy and candied ginger / roasted garlic miso poached salmon on mushroom risotto / seared salmon rice paper wrapped spring roll); pork dumpling roasted beets; and curried eggplant with chickpeas, sweet potato and minted lemon zested yogurt with flatbread. Bring your appetite and your curiosity!

Sunday, October 6, 12pm
Private Event with Nick Macri

Tuesday, October 8, 7pm
Private Philadelphia Magazine Event with Joncarl Lachman of Noord and Winkel

Wednesday, October 9, 7pm
Soul Food with Malik Ali
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali for a soulful, rib-sticking supper including fried fish salad; oxtail soup with chunky vegetables, tomato broth and rice; grilled steak with fried cabbage, mac and cheese and Worcestershire glaze; and spiced apple bread pudding. Most recently in the kitchen at SOUTH, Malik previously worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Thursday, October 10, 7pm
Private Event

Friday, October 11, 6pm
A Tall Glass of Fall: Autumnal Beers and Ciders with Meredith Rebar of Home Brewed Events
Fall is one of the best times of the year to enjoy beer and cider with a beautiful release of Oktoberfests, harvest ales, pumpkin beers and local cider offerings. Let Meredith Rebar of Home Brewed Events show you a variety of fall beers when it is actually feels like fall outside: NCBC Pumpkin Ale, Mainstay Independent Oktoberfest, Dogfish Head Punkin Ale, Troegs Hop Knife Wet Hopped Beer and Ploughman Seasonal Cider. For beer novices and enthusiasts alike, Meredith will cover all things beer – its history, primary ingredients, brewing process and general beer trivia. The class will brew their very own beer during class with a beer style that is voted on by attendees (available for pickup at a later date). Please note that a full dinner will not be served, but there will be light bites.

Saturday, October 12, 6pm
Private Event with Katie Cavuto

Sunday, October 13, 12pm
Fall Pizza Party with Scott Megill
We love a good ol’ pepperoni pizza just as much as you, but even pizza is deserving of the seasonal treatment. This October at COOK, Scott Megill will prepare an autumnal pizza lunch menu: antipasto board with preserved vegetables, cured meats; “The Special” pizza with Kennett Square mushrooms, Italian sausage, peppers; autumn salad with brussels sprouts, sunchokes, apples, chicory; “Lady Bianca” pizza with figs, prosciutto, ricotta, chèvre, arugula, saba; and “The Bernard” pizza with short ribs, butternut squash, Farm at Doe Run Seven Sisters cheese. A Jersey native, Scott holds degrees from Widener University and Culinary Institute of America in Napa. Following a stint at Napa Valley at Ubuntu where he worked with Chef Jeremy Fox, Megill returned to the East Coast, working in kitchens at Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban. Welcome the arrival of fall in a perfectly pizza kind of way!

Tuesday, October 15, 5pm
Private Event with Katie Cavuto

Wednesday, October 16, 7pm
My Greek Kitchen with Frances Vavloukis
Have you ever been to a Greek restaurant and had a fantastic meal and loved it so much you wished you knew how to make it at home? Now you can do just that! Join COOK veteran Frances Vavloukis as she shares her personal recipes that are inspired by family, travels and deep-rooted knowledge of Greece. Frances’ cooking is inspired by her father’s Macedonian heritage and by her mother’s treasured recipes from the Island of Mykonos! Frances, who has worked as a caterer, pastry chef, and culinary director, returns to COOK for a Big Fat Greek spread of meze to share (tzatziki me tsakpinia – tzatziki with a twist / ktipiti kafteri – feta whipped with roasted red peppers served with pita chips / pan-seared olives on toast with orange and herbs / chicken souvlaki); spanakopita mac and cheese with horiatiki salata me domata (tomato salad); freskos bakaliaros me portokali kai prasines elies (baked cod fillets with orange and green olive salsa) served with malbadi (roasted vegetables sprinkled with feta cheese); and for dessert, lemoni rivani (lemon cake drizzled with honey). Recipes will be provided.

Thursday, October 17, 7pm
Local 130 Seafood Dinner with Aaron Gottesman of Oyster House and Mike Kenlay of Local 130 Seafood
Suffering from ‘down the shore’ withdrawal syndrome and craving fresh seafood? We get you. This October, Oyster House Executive Chef Aaron Gottesman is cooking up a seafood spectacular highlighting local catches provided by Local 130 Seafood’s Mike Kenlay. Local 130 Seafood is a New Jersey-based purveyor who advocates for responsibly raised domestic aquaculture, sourcing from local fisherman. Kenlay will provide background information on the seafood that Gottesman will feature in his sea-to-table lineup: an amuse of East and West Coast oysters with mignonette; porgy tartare with sweet potato, green apple, brown butter vinaigrette; half and half clam chowder; grilled octopus with preserved tomato harissa, cucumber, labneh; steamed halibut with peewee potatoes, collards, pot liquor; and coconut panna cotta with miso caramel, sesame honeycomb. Prior to his post at Philadelphia’s iconic oyster bar, Aaron worked with Top Chef-testant Jen Carroll and Top Chef Kevin Sbraga and most recently with Dominic Piperno at Hearthside in Collingswood, New Jersey. This will be a seafood lover’s dream!

Friday, October 18, 6pm
Pairing Salts Happy Hour with Atsuko Boyd and Chris Allen
Deciding which wine to pair with your party snacks can be a headache. Thankfully, there are a couple of wine loving, food geeks in Philly that are setting out to completely take the guesswork out of it for you and turn you onto new flavors while at it. Atsuko Boyd and Chris Allen, inventors of Pairing Salts, have embarked on a new journey to enlighten folks on the importance of salt and high quality herbs and spices that will bridge the gap with food pairing and enhance the overall flavor profile of the bottle you just dropped some coin on. To put it simply, take a cue from the pairing salt and serve the corresponding wine; for example, Syrah Pairing Salt calls for Syrah! Atsuko and Chris invite you to a happy hour of Pairing Salts hors d’oeuvres, complemented by wine selections: honey and coconut roasted almonds; duck confit and cabbage pierogi, apple fennel slaw, browned butter; roasted maitake with soft scrambled eggs; turkey/veal polpettas with honeynut squash caponata; blue crab cake, haricot vert, smoked pork belly, beech mushrooms, bacon vinaigrette.

Saturday, October 19, 6:30pm
Private Event with Jon Cichon of Lacroix

Sunday, October 20, 12pm
My Mom’s Vegetarian India Tiffin with Rupen Rao of Rupen’s
Throughout time in India, millions of spouses have arisen early in the morning to prepare dabbas for their loved ones in hopes of providing them with nourishment for the workday ahead. The concept of tiffin, or ‘dabba’, is a longstanding tradition, wherein a dabba-wallah, or tiffin carrier, picks up the tiffin to deliver it to the workplace just in time for lunch, the meal still warm, come rain or come shine. As a child, Washington D.C. resident, and Mumbai native, Rupen Rao, grew up watching his mother lovingly prepare a tiffin for his father each and every day of a career spanning 35 years. Join Rupen for the same tiffin-style meal, created with the freshest ingredients and finest spices with the utmost attention to flavor, to bring you a little slice of mummy’s kitchen. Rupen’s vegetarian tiffin lunch will include masala chai; lightly seasoned vegetable salad; marathi lentils with white basmati rice; stuffed baby eggplants curry; and carrot pudding. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Each guest will go home with their own personal four-tier tiffin. Recipes will be provided.

Tuesday, October 22, 7pm
Private Event with Scott Megill

Wednesday, October 23, 7pm
Private Event with Michael Sultan of 33rd Street Hospitality

Thursday, October 24, 6pm
Stinky Cheeses and The Wines That Love Them With Rocco Rainone and Sande Friedman of Di Bruno Bros.
Di Bruno Bros’ cheesemonger Rocco Rainone and wine buyer Sande Friedman are pairing up for one funky afternoon. Rocco bold, stinky cheese selections will be paired with Sande’s wine selections: Tunworth paired with Harrow & Hope Brut Reserve; Von Trapp Oma paired with Brianne Day “Vin De Days” Blanc; Ovelha Amantiegado paired with Bodegas Bermejos Listan Negro Rosado; Tartu paired with Luca Bosio Dolcetto; and Schnebelhorn paired with Domaine du Jas Côtes du Rhône Cuvée Prestige.

Friday, October 25, 7pm
All Aboard! Dinner On The High Seas with Anthony Bonnet of The Moshulu
The Moshulu is the world’s oldest and largest square rigged sailing vessel still afloat, and she is in fact the world’s only restaurant venue on a tall ship. Presenting inventive, contemporary classic presentations of American cuisine, Executive Chef Anthony Bonett has created a delectable selection of dishes using the finest local ingredients available to create a memorable dining experience on this landmark ship. But this October, you won’t need your sea legs to enjoy The Moshulu – Anthony is coming ashore for his appearance at COOK with a decadent seafood menu of spicy tuna on crispy rice with masago mayo; hamachi tartare with cucumber, avocado, crème fraîche, white sturgeon caviar; smoked prosciutto and crab toast with buffalo mozzarella, lingotto caviar; Kobe beef culotte steak with kabocha squash, corn, foie gras butter, red wine; and chocolate cheesecake. Ahoy, matey, indeed!

Saturday, October 26, 6pm
Mood Food with Elizabette Andrade and Erich Smith of Cooking Alchemy
Cooking Alchemy is a family owned and operated business led by healing foods practitioner and culinary nutritionist Elizabette Andrade and co-founder Erich Smith. At the intersection of modern day living and ancient practices, Cooking Alchemy offers foods and services designed to transform our relationship with food and reclaim our power in the kitchen. Join Elizabette and Erich for a nutritious, plant-based meal designed to satisfy the appetite and positively affect mood. Learn about the healing benefits of ingredients, and how to play with cashews, seaweed, local mushrooms, and seasonal vegetables and fruits to make food your medicine. Elizabette and Erich’s menu includes roasted cauliflower and black garlic bisque with a cashew mozzarella crust; mushroom “crab” pastel (a light and savory stuffed pastry from Cape Verde) served with orange ginger dipping sauce; “scallop” bowl served with a tamarind glaze (pumpkin seed and wakame pâté nestled in an edible yuba bowl, lightly pan-fried trumpet mushroom and purple yam), served with field greens and a creamy cashew-dulse dressing; cranberry-pear and black lime cheesecake with pecan-date crust. As this class is 100% plant-based, vegans are welcome!

Sunday, October 27, 1pm
Spice Up Your Sweets with Joe Green of Affinity Confections
With the arrival of fall, desserts are all about spice. Joe Green of Affinity Confections returns to COOK this October for an afternoon dedicated three spices whose scents and flavors define fall baking – cinnamon, ginger and star anise. Joe’s will demo and serve three spiced up sweets: ginger carrot cake with freshly grated ginger cream cheese frosting, topped with honey toasted walnuts; gingersnap cookies with lemon royal icing; and honey ricotta cheesecake with gingersnap crust. While working on his Entrepreneurship Major at Temple University’s Fox School of Business, Joe interned at the renowned Night Kitchen Bakery in Chestnut Hill. With sixteen years of baking experience under his belt, Joe Launched Affinity Confections in 2014. Affinity creates seasonally inspired confections using premium all-natural ingredients. People of the world, spice up your life!

Monday, October 28, 7pm
Cook The Book: Laurel Cookbook Dinner with Nick Elmi of Laurel, ITV and Royal Boucherie
Bravo TV’s Top Chef Season 11 winner, Nicholas Elmi, has worked at some of the top rated French restaurants on the east coast, including Le Bec-Fin, Union Pacific, Oceana and Lutece. Nicholas has built a solid French repertoire that is constantly updated with influences from his travels as well as his upbringing in New England. In the fall of 2013, Elmi opened his first restaurant, Laurel, on East Passyunk Avenue in Philadelphia – the city he has called home for over 15 years – and has since garnered non-stop local and national praise from media and diners alike. Elmi’s French and New American tasting menus are known for traditional techniques, modern whimsical touches and a dedication to seasonality. Elmi’s upcoming Laurel cookbook is organized into four chapters (winter, spring, summer, fall), each presenting a full nine-course tasting menu with accompanying cocktail. And from what we’ve seen, the dishes are as delicious on the page as they are in person. We are delighted to welcome Elmi back to COOK as he prepares select dishes from the fall chapter of Laurel. This is a rare, intimate evening with one of the region’s most renowned chefs, and it is not to be missed! Each guest will receive a signed copy of “Laurel.” Please note dietary restrictions cannot be accommodated.

Tuesday, October 29, 7pm
Bordeaux Wine Dinner with Gary Burner of Moonfish and Jeff Holden of Breakthru Beverage
Bordeaux enjoys the distinction of being the largest AOC vineyard of France, and this can be attributed to its great diversity of high-quality terroirs. The broad range of wines that it produces will satisfy every wine lover for every occasion. But don’t take our word for it! Join Jeff Holden of wine distributor Breakthru Beverage and Gary Burner of social and supper club Moonfish for a wine pairing dinner through the beloved Southwest France region: mouclade de moules (steamed mussels) with saffron cream and parsley, paired with Chateau les Reuilles Bordeaux Blanc 2018; escargot and chanterelle “cassoulet” with tarbais beans, smoky pork belly and cracklin, paired with Chateau Haut-Plantey Declercq Haut Medoc 2015; Eden Farms Wagyu strip steak with bordelaise, heritage carrot and parsnip, paired with Chateau Boutisse Saint-Emilion Grand Cru 2015; and crêpes suzette with cardamom and brown butter custard, orange and cognac, paired with La Fleur d’Or Sauternes 2015. Can you say ooh la la?

Wednesday, October 30, 7pm
Cooking with Hemp with Chris Paul of Everything We Eat
When you hear ‘hemp’ your mind goes to pot. But that’s a misconception. While both hemp and marijuana are members of the cannabis sativa species, they’re completely different plants. There are several varieties of hemp plants that are grown for food, and their seeds pack a powerfully nutritional punch, plus a pleasantly nutty taste. With hemp seeds, hemp meal and CBD oil popularity on the rise, you may not know where to begin if you’re interested in incorporating these ingredients into your bag of tricks. Lucky for you, Chris Paul of Everything We Eat is here to offer a Hemp 101 crash course with a menu of golden beet soup with sage infused CBD oil drizzle; hummus and crudite with toasted hemp seeds, pickled vegetables; poached halibut with consomme and local mushrooms; and banana hemp bread with apple compote. Everything We Eat prepares seasonal, locally and sustainably sourced weekly menus at the state of the art Dorrance A. Hamilton Culinary Enterprise Center in West Philadelphia. Everything We Eat’s goal is to share cooked gourmet meals with clients. Paul developed a passion for cooking during his childhood in Haiti, and after graduating from Drexel University’s Culinary Arts program, he went on to work for various Stephen Starr and Jose Garces establishments. Most recently he was a chef/partner at Herban Quality Eats, an ingredient-driven fast casual restaurant. In 2016 he met his wife Leigh-Ann, who has a background in nutritional science, and together they established Everything We Eat.

Saturday, November 2, 1pm
Dia de los Muertos with Monica Mannion
Dia de los Muertos (Day of the Dead) is a two-day festival that takes place every November 1 and 2. Although celebrated throughout Latin America, the occasion is most strongly identified with Mexico, where the lives of the deceased are celebrated (not mourned!) with parties, traditions, and yes, food and drink! Join Monica Mannion for a Day of the Dead lunch featuring traditional dishes such as ensalada calabaza caramelizada (caramelized sweet potato salad); mole de Olla (Mexican traditional stew of xoconostle, mixed vegetables and beef submerged into a broth of chile guajillo and chile pasilla); and pan de muerto y cafe con chocolate (Day of the Dead traditional sweet bread served with an aromatic Mexican coffee and chocolate). Monica Mannion’s cooking trajectory is a full circle. Born in Mexico City, she attended the Cambridge Cookery School in the UK and found herself living in Shanghai, where she became the private chef for a Mexican diplomat. Monica’s connection to Mexican cuisine is deeply personal, and it’s her mission to expose her audience to the wide diversity of her homeland’s cooking, beyond the ubiquitous Tex Mex and Texicali fare that we all know. To get you fully immersed in the spirit of things, Monica will transform the COOK space into an ofrenda, a shrine built to remember and honor those who have passed, complete with traditional flowers, candles and more. Plus, what’s a fiesta without a margarita, right?

Sunday, November 3, 12pm
COOKbook Lunch: Anglo-Indian Cuisine with Rupen Rao of Rupen’s
Anglo-Indian food is the delicious result of the British Raj in India. Indian cooks took aspects of British cuisine and amalgamated them with Indian cooking methods and ingredients to create what is referred to as Anglo-Indian cuisine! Think soups tempered with cumin, roasts prepared with whole spices like cloves and cinnamon, croquettes flavored with turmeric and garam masala. When Europeans left India, these dishes found a place in Europe. For his November appearance at COOK, Washington D.C. resident and Mumbai native Rupen Rao will prepare Anglo Indian favorites, including Deccan railway spinach; chicken tikka masala with store-bought naan; spicy lamb vindaloo with fragrant white basmati rice; and saffron crème brûlée. Rao, who has a line of cookbooks and simmering sauces, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Guests will receive a copy of Rupen’s cookbook “Indian Cooking: Popular Restaurant Dishes” and a jar of simmering sauce to take home. Recipes will be provided.

Monday, November 4, 12:30pm
Private Event with Eric Leveillee of Lacroix

Tuesday, November 5, 7pm
Brooklyn Beer Dinner with Michael Vincent Ferreri of Res Ipsa and Ben Plotkin of Brooklyn Brewery
At the turn of the 20th century, a significant portion of our nation’s beer was brewed in Brooklyn. In fact, one block of Williamsburg alone housed eleven breweries. When the last of the Brooklyn breweries turned off its taps in 1976, what followed was a dry spell of local beer production until in 1996 Brooklyn Brewery set up shop. The once upstart brewery now produces roughly 300,000 barrels annually and is ranked the 12th-largest craft brewery in the United States. Ben Plotkin, local representative for Brooklyn Brewery, returns to COOK for a beer pairing dinner, along with Michael Vincent Ferreri of Res Ipsa. Located on the 2200 block of Walnut Street, Res Ipsa operates as a cafe during the day and in the evening changes over to a full-service restaurant. Res Ipsa Chef Michael Vincent Ferreri’s menu is not only influenced by his own Italian roots but also by his time working at Zeppoli, Chef Joey Baldino’s beloved Sicilian-inspired BYOB. Join Plotkin and Ferreri for a four-course beer pairing menu of chicken liver mousse with sourdough, apple and pickles, paired with Brooklyn Lager; spicy wild boar ragu with orecchiette, paired with Brooklyn IPA; braised rabbit with beans and greens, paired with Brooklyn Sorachi Ace; and chocolate mousse with coconut and almonds, paired with Brooklyn Black Chocolate Stout.

Wednesday, November 6, 7pm
Sor Ynez Preview Dinner Lucio Palazzo of Sojourn Restaurant Group

Thursday, November 7, 6:30pm
Private Event with Damon Menapace of Le Virtu

Friday, November 8, 6pm
Bubbles + Biscuits with Ashley Costanzo of Vintage Imports and Jeffrey Pressley of Birdie’s Biscuits
When it comes to pairing sparkling wine, most minds go to caviar, lobster and oysters. And while we would never turn down any of said combos, bubbles can really shine when paired with more rich, salty and, yes, fatty foods. This November, Ashley Costanzo of local importer/distributor Vintage Imports is pairing up with Jeffrey Pressley of Birdie’s Biscuits for a happy hour of bubbles and biscuit-based small plates. The pairings highlight both traditional and unexpected pairings, including a biscuit with parmesan, chives, caviar and crème fraîche, paired with Pierre Brut, Blanquette de Limoux, Occitanie; fisherman’s pie with scallops, smoked fish, lobster, cauliflower, apple jam, paired with Roger Goulart “Gran Reserva” Extra Brut Cava, Penedes 2011; dumplings with savoy cabbage, beets, pumpkin and espagnole, paired with Rud Sekt Ohlig “Latitude 50” Rose Extra Trocken, Rheingau NV; fried chicken and biscuits with liver mousse, onion jam, bourbon maple, paired with Sidonio de Sousa Rose Brut, Bairrada (Baga) 2015; ahd pear cobbler with vanilla, burnt honey, vanilla ice cream, paired with Albino Rocca Moscato, Asti, Piedmont.

Sunday, November 10, 1pm
Vegan Holiday Sweets with Shannon Roche and Meagan Benz of Crust Vegan Bakery
Got vegetarians or vegans coming over this holiday season? Then this is the perfect class for inspiring selections that will satisfy all of your guests’ sweet teeth at your next holiday party! Crust Vegan Bakery is the brainchild of Shannon Roche and Meagan Benz, two vegans who grew up in the South and saw an opportunity for (and a void of) vegan baking. At Crust, everything is lovingly made by hand with all natural ingredients, is 100% vegan, and uses no artificial colors, flavors or preservatives. Shannon and Meagan will demo and serve three beloved sweet treats with a vegan twist: molasses cookies; pumpkin pecan coffee cake; and baklava cheesecake.

Monday, November 11, 7pm
Fall In The Delaware River Valley with Randy Rucker of River Twice
Soon to open on East Passyunk Avenue, River Twice is a modern American BYOB dedicated to sustainably sharing the richness of our region’s bounty. James Beard-nominated Chef Randy Rucker seeks to encourage a sincere connection to the Delaware River Valley through seasonal ingredients, local purveyors and culinary artisans. Texas raised and Johnson & Wales University trained, Rucker began his career in California, followed by several ventures and posts in the Houston area. In 2016 Rucker returned to the East Coast, serving as Culinary Director of two well respected restaurants on Martha’s Vineyard and as Executive Chef for a Relis & Chateaux property in Mystic, CT. Join us as we welcome Rucker to Philadelphia as he makes his COOK debut with a menu that showcases fall in the Delaware River Valley: cornbread madeleines with trout roe, cultured cream, vinegar powder; venison tartare with chive, sunchoke miso, smoked oyster, fried potato; pork cooked over spruce with sweet potato, kombu butter; almond financier with caramelized maple ice cream, coffee cream.

Tuesday, November 12, 7pm
Private Philadelphia Magazine Event with Michael Sultan of 33rd Street Hospitality

Wednesday, November 13, 7pm
An Evening with Billy Riddle of Spice Finch
Located a block off of Rittenhouse Square, Spice Finch showcases a creative approach to Mediterranean fare with a menu inspired by herbs and spices of the nations bordering the sea. Executive Chef-Owners Jennifer Carroll and Billy Riddle have created a menu that combines their backgrounds – North African flavors influenced by Jennifer’s time at Marcus Samuelsson’s Red Rooster and Greek-inspired mezze via Billy’s post at Kapnos in Arlington, Virginia. Billy Riddle is heading to COOK up an eclectic menu that gives fall the Spice Finch treatment that kicks off with a lemon and ginger shot, followed by lemon yogurt, beet borani, muhammara flatbread and crudite; honeynut squash salad with bulgur, apple, fennel, chraime, feta; baharat spiced duck breast with brussels sprouts, sweet potato, smoked yogurt, paired with a pomegranate cobbler cocktail; and apple pie with graham cracker, lemon caramel, cinnamon ice cream. People of the world, spice up your life!

Thursday, November 14, 6pm
Forgotten Cocktails: Resurrecting D-List Drinks with Drew Lazor and Resa Mueller of R&D
Philly-based writer Drew Lazor’s D-List online PUNCH series revisits long-forgotten cocktails – their rise, their fall, and of course their recipes for those who seek to imbibe off the beaten path. This November, Drew returns to COOK along with Resa Mueller of Fishtown cocktail bar R&D to recreate four D-List series cocktails: Bizzy Izzy Highball (rye, sherry, pineapple, lemon, simple, Angostura bitters, topped with soda); Alfonso XIII (Dubonnet, fino sherry); Edgewater Beach (split rum base, sweet vermouth, canned peach, sugar); and Angel’s Tit (Luxardo, cream, Fernet, Cherry Heering). Resa Mueller is also co-owner of LALO, the fast-casual Filipino eatery located the Bourse Food Hall, so to accompany the cocktails, LALO chef Michael Cher will prepare a selection of hors d’oeuvres. Cocktail recipes will be provided.

Friday, November 15, 7pm
Middle Eastern Vegan with Samar Lazzari of Stoa Takeaway
Samar Lazzari is the force behind Stoa Takeaway, now in operation and open to the public in South Philly’s Bok Building. Stoa’s Middle Eastern-focused menu changes weekly, depending on what Samar picks up at the farmers market. Samar’s November menu includes sourdough toast with cashew Gournay-style cheese and pear-cardamom compote; arugula, roasted delicata and red kuri squash salad with verbena-walnut zhoug/pesto; Cypriot-style gratin of vegetable kofta kebob and garlic roasted potatoes with lemon-tahini cream; and knafeh b’qishta (coconut custard rolled in shredded katifi, with mulled orange blossom syrup).

Saturday, November 16, 6pm
Private Event

Monday, November 18, 7pm
Amaro Dinner with Brian Ricci of Philabundance
“Amaro,” which means “bitter” in Italian, is a broad category of bitter-sweet herbal liqueurs. Other nations including Germany, Hungary, the Netherlands and France produce their own local versions, but while Western Europe has enjoyed amaro for centuries, only recently has American interest in amaro bloomed. Amaro is traditionally served as an after-dinner digestif, but we believe that rules are meant to be broken. We present: an amaro pairing dinner! Brian Ricci of Philabundance will prepare a four-course dinner with each course paired with amari: cheese, charcuterie and pan-seared chicken livers served with toast points, mustard, relish and chutney, paired with Cappelletti Pasubio; gnocchi with fall pesto, wild mushrooms and shaved pecorino, paired with Vigo Amaro; lamb with fennel and autumn squash, paired with Santa Maria; and almond cakes with cherry chocolate semifreddo, paired with Nonino; and a final digestif of Fernet Mellette. Ricci’s diverse cooking career began at NYC restaurateur Danny Meyer’s Indian-inspired Tabla. After moving to Philadelphia, Ricci held positions at Django, Supper, Pub & Kitchen, Kennett and Brick & Mortar, earning nods from Esquire and Travel & Leisure.

Tuesday, November 19, 7pm
An Evening with Diana Widjojo of Hardena and Joncarl Lachman of Noord and Winkel
Ever been to Noord, Joncarl Lachman’s East Passyunk Dutch wonderland, and thought, “What’s a curry doing on this menu, alongside beer broth mussels and smoked fish?” That’s no chef-y whim. For over three centuries, Indonesia was once the Dutch East Indies, formed from the nationalised colonies of the Dutch East India Company. Dutch colonial families were exposed to Indonesian cuisine via domestic servants and cooks, and although the Dutch East Indies is no more, the Dutch people’s taste for Indonesian flavors remains strong. While the relationship between the two cultures was tenuous during the colonial days, here in Philadelphia, there’s nothing but love between Dutch-focused Noord and Winkel and the homestyle Indonesian Hardena. Hardena, located in the South Philly’s Point Breeze neighborhood and owned by the multi-generation Widjojo family, is one of Lachman’s favorite go-to’s. Over the years, Joncarl has even hosted several collaborative dinners with the ladies of Hardena. This November, that collaboration comes to COOK, when Joncarl teams up with Diana Widjojo for a meal that showcases the Indo-Dutch culinary tradition, with a menu of chicken satay; salmon with mustard; pork with cabbage, apples and caraway; and a surprise Indonesian dessert.

Wednesday, November 20, 7pm
Mole Dinner with Vincent Gianni of Aqimero
Americans’ familiarity with mole is for the most part limited to mole poblano, the dark cocoa-flavored sauce that appears on turkey or enchiladas. Mole, derived from the Nahuatl world molli, meaning “sauce” or “concoction, is actually a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico. There are dozens of varieties, and families pass on their own recipes from generation to generation. You could say that no two moles are alike, but in general moles are complexly layered blends of dried chiles, spices and fruits – some sweet, some spicy, all deeply satisfying. Join Vincent Gianni, Executive Chef of Richard Sandoval’s Aqimero, for a multi-mole meal that begins with a trio of street snacks (street corn/taco/scallop tostada); venison loin with mole chicchilo; rabbit sope with braised rabbit legs, seared loin, chayote salad and mole rojo; roasted duck with mole negro and potato poblano gratin; and for dessert, chocolate tres leches cake. Holy mole, this is gonna be good!

Thursday, November 21, 7pm
Italian Holiday Feast with Paul Cullen and Claudia Baudo of Smackaroons
Madonna made the expression “Italians do it better” a thing, and when it comes to holiday cooking, we can’t argue with that. The Italian (and Italian American) holiday season is steeped in culinary traditions. To share some of them, we are excited to welcome back Paul Cullen, former Bad Company bassist turned personal chef and sommelier, and Claudia Baudo, Founder of Smackaroons, artisanal coconut delights made here in Philadelphia. While touring Europe with Bad Company, Paul fell in love with fine wine, exquisitely prepared food and the culture that surrounds both. Years passed and Paul became a certified level sommelier, and he revisited the classic Italian recipes he learned from his grandmother and mother. He deepened his love — and knowledge — of Italian cuisine during visits to Italy, where he cooked with the local chefs, sipped with winemakers while strolling the vineyards and performed with Italian musicians. Paul brought all of these passions together in 2013 when he started an in-home dining service in the Rehoboth Beach area. Following a welcome glass of vin brûlé (red wine with warming spices of cinnamon, cloves, nutmeg, ginger, star anise, vanilla, allspice and black peppercorns), enjoy festive menu that features an Italian artisan formaggio tasting plate; insalata of orange, fennel and black olives drizzled with Sicilian extra virgin olive oil; traditional lasagne alla Bolognese with handmade pasta and homemade ricotta; and tiramisu vin santo. Mangia! Mangia!

Friday, November 22, 5:30pm
Private Event with Frances Vavloukis

Saturday, November 23, 12pm
Meat-za Pizza with Peggy Paul Casella of Thursday Night Pizza
As widely beloved as pizza is, most people simply reach for the phone when “preparing” it. Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com returns to COOK for a crash course on pizza making basics, demonstrating three meat lovers pizzas that you can recreate at home: chicken, mushrooms and sage; sweet-hot pepperoni pizza with broccoli rabe; and steakhouse pizza. Since 2012, Peggy has dedicated her Thursdays to pizza-making, and her blog documents her self-guided experiments and offers inspiration for pizza enthusiasts looking to expand their repertoire of toppings and techniques. So, yes, Peggy knows pizza, and she’ll cover it all – the dough, the sauce, the toppings. Delivery? No, it’s Thursday Night Pizza! Recipes will be provided.

Sunday, November 24, 1pm
Holiday Pastry with Abigail Dahan of Parc
‘Tis the season to get your bake on! French-born pastry chef Abigail Dahan started her pastry training in the famed Parisian patisserie Gerard Mulot. She then went on to work for the Ritz Carlton Philadelphia and Orlando. She later moved on to become supervisor at the Park Hyatt Chicago, and in the same year won first place in the first ever “L’art du chocolatier” hosted by the Cocoa Barry School in Chicago. Before joining the Parc team, she was at Le Bec-Fin and was also Sous Chef at the esteemed Joel Robuchon restaurant in Las Vegas. One of the city’s top pastry chefs, Dahan returns to COOK for an afternoon that is sure to inspire you for the impending months of holiday baking. Abigail will demo and serve black forest yule log; pecan pie; pumpkin cheesecake; and decorated cookies.

Monday, November 25, 7pm
Soul Food with Malik Ali
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali for a soulful, rib-sticking supper including shrimp hushpuppies with pepper jelly; meatloaf mac and cheese with thyme tomato glaze; smothered turkey chop with smoked collard greens and rice pilaf; and for dessert, spiced pumpkin cake with cream cheese frosting. Most recently in the kitchen at SOUTH, Malik previously worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Tuesday, November 26, 7pm
Thanksgiving Dinner Favorites with Damon Menapace of Le Virtu
Love Thanksgiving but looking to shake things up a bit? This one’s for you! Join Damon Menapace of East Passyunk Avenue’s Le Virtu for a Thanksgiving primer that is sure to breathe new life into what has become a bit too cookie-cutter in our honest opinion. Damon’s kitchen pedigree is strong, having spent time at Marc Vetri’s Osteria and Alla Spina, as well as Kensington Quarters, so you are in very good how-to-Thanksgiving hands. Pick up some planning advice, prep tricks and menu inspiration as Damon gets us in the spirit just days before your ACTUAL Thanksgiving dinner. Damon’s selection of turkey day faves includes biscuits with apple butter; brussels sprouts with bacon and roasted garlic; butternut squash mac and cheese; turkey with sweet potatoes, stuffing and cranberry; and pumpkin pie.

Saturday, November 30, 1pm
Indian Holiday Dishes with Chetna Macwan of Spice Culture
The holiday season is a time to celebrate our bond with family and friends. It’s a time when we prepare the special recipes passed on by loved ones, sparking memories of holidays past. It’s also an opportunity to try out new dishes that just might earn a place at your holiday table year after year. Chef Chetna Macwan from Spice Culture Cooking will share some Indian holiday dishes from her own family table. She will be showcasing dishes with a mix of old and new traditions from her Indian heritage, demonstrating how easily they can be made in your own homes, for any occasion. Chetna’s holiday spread includes chai-spiced mulled wine; pinwheel samosas; chicken biryani; harvest vegetable curry; seasoned cumin and onion raita; eggless fairy teacakes; and a milkshake sampler (rose falooda and sapota.) Recipes will be provided, in addition to a special Indian-inspired holiday gift.

Sunday, December 1, 12pm
A Wonderfully Winter Lunch with Scott Megill
Join veteran COOKing instructor Scott Megill and warm up to winter. Scott has worked in celebrated kitchens including Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban, and most recently Grace Winery. Wherever he goes, Scott focuses on local, seasonal, farm-to-table fare and his December appearance at COOK is no exception. Join us for a wintry lunch menu of socca with rosemary and goat cheese; scallop and prosciutto with butternut squash and apple; blanquette de veau with root vegetables and mushrooms; and spiced pear clafoutis.

Tuesday, December 3, 7pm
Dinner at the Club: A Palizzi Cookbook Dinner with Joey Baldino of Zeppoli and Palizzi Social Club
Since opening their doors in 1918, Palizzi Social Club has been a place for members to relax over a cocktail and enjoy delicious Italian food among friends, nestled in a typical South Philly rowhome. Today, third-generation owner and president Joey Baldino is proud to carry on his family’s legacy. French Culinary Institute trained and a lifelong South Philly resident, Joey earned national acclaim for his enduringly popular Sicilian-inspired Collingswood BYOB, Zeppoli, and is proud to make his homecoming as president of Palizzi Social Club, a tradition he hopes to keep in his family. If you don’t have a membership, fear not. Joey is heading to COOK this December to share recipes (and stories) from Palizzi. Dinner at the Club offers a behind-the-scenes look at the club and shares the recipes for its beloved old-school Italian classics, passed down by Joey’s family and perfected in his kitchen. Whether you’re already a member or want to see what others are raving about, don’t miss this one, when Joey will serve Palizzi Caesar salad, sautéed escarole and white beans, spaghetti and crabs, mixed grill and tiramisu. Mangia! Each guest will receive a copy of “Dinner at the Club.”

Wednesday, December 4, 7pm
Southern Supper with Craig Meyers of Rex 1516
Since 2012, South Street’s Rex 1516 has been one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. With a pending move up the street to the former Royal Theater, owners Jill Weber and Evan Malone have hired Craig Meyers to serve as Executive Chef (or shall we say Rex-ecutive Chef?), leading Rex into its next chapter. Philly native and former Executive Chef at Bru Craft & Wurst, Meyers will prepare a five course Southern supper, including delicata squash salad with smoked pork loin, brussels sprout leaves, candied pecans, pomegranate, creole vinaigrette; pan roasted brussels sprouts with apple cider, honey, brioche breadcrumb; grilled brisket with pan bimbo, chipotle molasses BBQ, pickled onion and jalapeño, comeback sauce, horseradish; rainbow trout with sweet potato puree, broccoli rabe, fennel, bell pepper, meyer lemon beurre blanc; and “milk and cookies” with fried chocolate and pecan cookie dough truffles and rumchata spiked milkshake. Youse are gonna love it, ya’ll.

Thursday, December 5, 6pm
Elegant and Easy Holiday Entertaining with Brian Oliveira and Brian Mattera of Happy Hour Hospitality
Happy Hour Hospitality is a creative culinary concept founded by Brian Oliveira and Brian Mattera, who, with a combined 25+ years of restaurant experience, have done it all – from dishwasher to line cook, bartender and chef, and even restaurant owner. Happy Hour Hospitality offers a variety of dining experiences, including drop-off and full-service catering, cooking classes and private dining. Hospitality is literally their name, so Oliveira and Mattera return to COOK to share tips on how to host your own holiday gathering with ease so that you can actually enjoy your time with your guests. Following a cocktail (cuz it’s not a happy hour without that, right?) and amuse bouche of chicken liver mousse and tart cherry compote, the duo will demo and serve a selection of hearty party fare: surf and turf skewers (jumbo lump crab wrapped in shaved ribeye with horseradish crema); baked brie bites in puff pastry with maple, pecan and cranberry; julienne carrot salad with brussels sprouts, pistachio and cumin-lime vinaigrette; and bone-in pork chops sliced and served with a creamy Dijon sauce and shaved black truffle. Please note that to accompany the small bites, we’ll be pouring a selection of wines.

Friday, December 6, 7pm
Private Event

Saturday, December 7, 7pm
Private Event with Laura Frangiosa

Sunday, December 8, 1pm
Holiday Empanadas with Jezabel Careaga of Jezabel’s
Looking to up your Hot Pocket game? Meet the empanada, the stuffed pastry baked or fried that you can find throughout Latin America. Empanadas, while they may be found by different names in such far-flung places as India and the Philippines, are most closely associated with Argentina. Lucky for you, there’s a little slice of Argentina in West Philly – Jezabel’s, operated by Argentine expat Jezabel Careaga. At Jezabel’s, Careaga strives to deliver the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. Inspired by the bakers in her family— her grandmother Julia, mother Aurelia, and aunt Sara – her pastries are an evolution of recipes she prepared as a child. Jezabel will lead guests in a hands-on empanada lesson, followed by a lunch of empanadas de pollo (filled with spicy chicken), empanadas de verduras (filled with roasted seasonal veggies and cheese) and roasted veggies with chimichurri, followed by a dessert of tea and alfajores. Guests will prepare and take home their own empanada creations, just so you don’t have to reach for that Hot Pocket next time you’re craving a snack.

Monday, December 9, 7pm
The Food of Mauritius with Brian Lofink of Terrain
Mark Twain once wrote, “Mauritius was made first and then heaven, heaven being copied after Mauritius.” Located in the Indian Ocean, east of Madagascar and southeast of the Seychelles, the small island of Mauritius was “discovered” (though not settled) by Arab and Portuguese sailors. Following Dutch, French and British colonial periods, the multi-ethnic island attained independence in 1968. Its tropical climate, sapphire blue waters and white powder beaches have helped make Mauritius a major tourist destination, with cuisine that reflects its melting pot makeup of Indian, African, Chinese and European (mostly French) cultures. Join Brian Lofink, Executive Chef of Terrain, for a meal that celebrates the multi-cultural cooking of his very own mother’s homeland: ginger prawn fritters with sweet mango and red chili chutney; millionaire’s salad with heart of palm, shellfish and sauce rouge; bouillon poisson with coconut chutney; roasted langoustine with coconut jasmine rice, spinach and vanilla cream; and for dessert, pineapple upside-down cake with rum caramel and cardamom clotted cream.

Tuesday, December 10, 7pm
Private Philadelphia Magazine Event with Joncarl Lachman of Noord and Winkel

Wednesday, December 11, 7pm
Feast of The Seven Fishes Wine Dinner with Damon Menapace of Le Virtu and Mitch Skwer of Vintage Imports
The Feast of the Seven Fishes is an Italian-American Christmas Eve celebration, reflecting the tradition of abstinence from red meat until Christmas Day. Despite its fish-y name, the feast typically consists of seven seafood dishes. Here in Philadelphia, the Feast has been proudly commemorated by Italian-American families for generations. Last year, Damon Menapace of East Passyunk’s Le Virtu prepared an incredible Feast of the Seven Fishes, and as incredible as it was, we figured out how to make this year’s even better: wine pairings! That’s right – COOK’s go-to wine guy Mitch Skwer of Vintage Imports will provide pairings for Damon’s dishes, including tuna crudo with citrus, fennel, almonds (paired with Lamoreaux Landing Rose 2018, New York State); calamari with squid ink and hot peppers, marinated and chilled with lemon and parsley (paired with Sunday Mountain Sauvignon Blanc 2018, New Zealand); prawns with bacon, garlic, herb butter (paired with First Drop The White One 2017, Australia); broiled sardines with salsa verde (paired with Ethereo Albariño 2018, Spain); baccala cannelloni with saffron and truffle (paired with Chateau de L’Aunaye Muscadet 2016, France); orecchiette with a seafood puttanesca of octopus, olives, capers, tomato (paired with Pittnauer Pitti Blaufrankisch Blend 2017, Austria); stuffed lobster tail with anchovy hollandaise (paired with Peirano Viognier 2017, California); and for dessert, cannoli with ricotta, chocolate, pistachio (paired with Crater Lake Hazelnut Espresso Vodka, Oregon). You’re in good 7 Fishes hands, as Damon’s Italian cooking pedigree is strong, having also spent time at Marc Vetri’s Osteria and Alla Spina. In addition to his resume, Damon is committed to sourcing from dedicated farmers and producers in order to provide the best-tasting food possible. But don’t take our word for it – join Damon and Mitch for a meal to remember!

Thursday, December 12, 7pm
Private Event with Brian Ricci of Philabundance

Friday, December 13, 12pm
Private Event with Michael Sultan of 33rd Street Hospitality

Friday, December 13, 7pm
Joyeaux Noël with Peter Woolsey of Bistrot La Minette, La Peg and Gabi
Like the turkey on Thanksgiving in America, France has its share of traditional dishes associated with particular holidays. Join Chef Woolsey of Bistrot La Minette, La Peg and the newly opened Gabi for an evening devoted to the many delicious dishes typical of a French Christmas dinner. Peter spent many years living in France and working in Parisian kitchens. It was there that his dream to create a restaurant in his native Philadelphia that showcased his love of the authentic bistrot experience was born. His menus at COOK and at his restaurants feature some of the most genuine and delicious French fare in town, and his yuletide menu is sure to make you say ooh la la: huîtres (oysters, pernod crème chantilly, hackleback caviar); homard à l’américaine (lobster, white asparagus, mâche, vanilla, americaine sauce; terrine de foie gras (duck liver paté, brioche, frisee, toasted hazelnuts, golden raisin and cognac puree); trou normande (apple sorbet, calvados); chevreuille forestière (venison loin, forestiere sauce, duchess potatoes, green beans wrapped in bacon); and, what else, bûche de nöel (chocolate yule log, marzipan, meringue, pistachio ice cream).

Saturday, December 14, 6pm
Vegetarian Comfort Foods with Becca O’Brien of Two Birds Catering and Canning
It’s a carnivore’s misconception that vegetarians miss out on things. But trust us, cry them no rivers – vegetarians are crafty cooks, swapping out proteins so that familiar foods remain just as satisfying. COOK veteran instructor Becca O’Brien, owner of Two Birds Catering & Canning, lived the vedge life for years and can attest to the fact that meat-free doesn’t mean flavor-free. Becca’s December menu features spinach and artichoke dip upon arrival, followed by loaded baked potato soup with smoked tempeh, habanero cheddar, herb crème fraîche, scallion, fried garlic and garlic butter crostini; stuffed squash salad with arugula, cranberries, bleu or goat cheese, spicy smoked pecans and grilled pear with dijon vinaigrette; jackfruit pulled “pork” sandwiches with chili-garlic pickles, maple slaw, mac and cheese, collard greens; peanut butter cup cheesecake with hot fudge, candied peanuts and pretzels. Treat yourself to an evening of cozy comfort classics, veg style! Recipes will be provided.

Sunday, December 15, 1pm
Scratch Sufganiyot Making with Tova Du Plessis of Essen
Time to make the donuts! Sufganiyot are fried, jelly-filled, sugar-dusted donuts that pop up during Hannukah. An Israeli folktale descibes God consoling Adam and Eve with jelly donuts after their expulsion from the Garden of Eden, and while the biblical legitimacy of that tale is tenuous at best, it is fitting that a fried treat is enjoyed during a holiday that centers around the burning of oil, right? Whether you’re looking to make your own sufganiyot this holiday season or you’re simply a fried dough fan (who isn’t?), join Tova Du Plessis for a scratch sufganiyot demonstration of three fillings – rum custard, jam and espresso ricotta. Located on East Passyunk Avenue, Tova’s Essen Bakery specializes in artisanal Jewish baked goods. After years of working at prestigious restaurants (Le Bec Fin, Avance and Lacroix to name a few), Chef Tova du Plessis decided to go back to her roots when she opened her first bakery. She took inspiration from the fresh-baked bread and pastries she would make alongside her mother as a child. Pick up some sufganiyah tips that would make your bubbe proud!

Monday, December 16, 12pm
Private Event with Laura Frangiosa

Monday, December 16, 7pm
Holiday Soul Food Feast with Malik Ali
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali for a soulful, rib-sticking holiday supper including fried chicken Caesar salad; hoppin’ John with black eyed peas, jasmine rice, smoked collards and brown sugar cornbread; soul food scallops with sweet potato grits, broccoli rabe and pepper gravy; and red velvet cake with cream cheese frosting and cake crumble. Most recently in the kitchen at SOUTH, Malik previously worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Tuesay, December 17, 7pm
An Evening with Mark Regan of Messina Social Club
Located just off East Passyunk Avenue at 10th and Tasker Streets is Messina Social Club, a century-old members-only club originally founded to bring together immigrants from Messina, Italy. Messina recently underwent a reincarnation after Top Chef alum Jason Cichonski took over the reins, and while the menu and cocktails have changed, one thing remains the same. Messina was always intended to foster a sense of community, so even today, a portion of the membership dues are donated to local philanthropic efforts. Join Messina chef Mark Regan for an exclusive tasting of the club and its cross-cultural fare, including puffios; fluke crudo with apple, aji dulce, tahini-yuzu dressing; roasted acorn squash with sage farmers cheese, radicchio, pepitas, brown butter vinaigrette; potato pierogi with braised lamb neck, caramelized onion, smoked sour cream; pumpkin crémeux with miso caramel, cocoa nib brittle.

Wednesday, December 18, 7pm
Private Event

Thursday, December 19, 7pm
Private Event

Friday, December 20, 6pm
How To Build (and Eat!) The Perfect Holiday Cheese Plate with Kealan O’Donnel
The cheese plate. Seemingly ubiquitous at any get together, the cheese plate deserves careful consideration – variety, texture, accompaniments, pairings and, of course, presentation. So if you’re looking to up your cheese plate game, learn from the best – Kealan O’Donnel, who works behind the cheese counter at Philadelphia’s Center City Whole Foods. Kealan’s holiday selections for this happy hour include baked brie, paired with fresh baguette, apples and roasted nuts; Neal’s Yard Dairy Stilton, paired with black pepper crackers, roasted grapes and bacon crisps; Tête de Moine, paired with onion jam and prosciutto atop toasted baguette. Plus, where there’s cheese, there’s wine – wine selections will be offered.

Saturday, December 21, 12pm
COOKbook Lunch: Indian Cooking From My Mom with Rupen Rao of Rupen’s
To Rupen Rao, his Mom is the best cook in this world, and her key ingredient is ‘love.’ Washington D.C. resident and Mumbai native Rupen returns to COOK this December to share recipes from his first cookbook, Indian Cooking From My Mom. His mummy’s relentless dedication towards feeding her loved ones has always been and will always remain an inspiration to him. Rupen, who has a line of cookbooks, spice blends and simmering sauces, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Following a masala chai, enjoy a three course lunch of spicy chicken curry with roti bread and sautéed green peas; herb coconut shrimp curry with white basmati rice; and Indian rice pudding. Each participant will receive a copy of Rupen’s “Indian Cooking From My Mom.” Recipes will be provided.

Sunday, December 22, 12pm
Private Event

Friday, December 27, 6pm
Belgian Holiday Happy Hour with Meredith Rebar of Home Brewed Events
Belgium is arguably the most important country in history of beer brewing. Starting with monks in the Middle Ages, beer in Belgium now varies from pale lager to lambic beer and Flemish red, craft beer and more. There are approximately 180 breweries in the country, ranging from international giants to independent microbreweries. Meredith Rebar of Home Brewed Events returns to COOK to share a sampling of different Belgian beer styles (plus gin and mulled wine!), complemented by small plates. Following a welcome Jenever toast, selections include Scaldis Noël, paired with a Belgian cheese and accompaniment; Chimay Red, paired with Belgian frites and special sauce; Traditional Glühwein Wine, paired with meat and cheese croquettes; an exclusive Allagash sour, paired with Belgian sugar waffles from Waffles For Tourette, Belgian chocolate sauce from Shane Confectionery and fresh fruit. Plus, during class, Meredith will walk you through the process of brewing a Belgian style beer, which will be bottled and dropped off at COOK for pickup at a later date.

Saturday, December 28, 7pm
Private Event with Joncarl Lachman of Noord and Winkel

Sunday, December 29, 1pm
Vanilla Desserts: Anything But Plain! with Michal Shelkowitz of Condesa
We don’t know when and how ‘vanilla’ became synonymous with ‘plain.’ After saffron, vanilla is the second most expensive spice in the world. After all, a spice cultivated from an orchid is certainly deserving of proper respect. Condesa’s pastry chef Michal Shelkowitz makes her COOK debut to honor the mighty vanilla bean and its three varietals – Madagascar, Tahitian and Mexican. In addition to offering tips on using leftover vanilla pods for homemade vanilla extract, vanilla sugar and more, Michal will demo and serve vanilla bean crème brûlée; vanilla “creamsicle” ice cream; vanilla-rooibos sable cookies; and vanilla-cardamom poached pears with chocolate sauce. Israeli-born, Long Island-raised Michal attended The Institute of Culinary Education in NYC and embarked on a pastry career that included such top NYC restaurants as Jean-Georges, Gramercy Tavern, Dovetail and Tom Colicchio’s Craft, where she was executive pastry chef for 3 years. Michal recently moved to Philadelphia, where she has joined the Defined Hospitality team in opening their latest restaurant, Condesa, serving up Mexican inspired desserts and pastries.

Monday, December 30, 7pm
Good Luck Foods For The New Year with Laura Frangiosa
For our last class of 2019, we’re wishing you AND serving you good luck. In hopes of a healthy and prosperous 2020, former owner of Lansdowne’s Avenue Delicatessen Laura Frangiosa is cooking up a feast loaded with good fortune-inducing dishes, including “12 Grapes” winter salad; branzino with pan roasted brussels, orange and saffron beurre blanc; southern style cassoulet with black eyed peas, duck confit, andouille, tomato, bread crumbs; and Galette de Rois (almond cream king cake). And hey, if you’re not a superstitious person, think of it this way – this will be the last great meal you’ve had in 2019, setting a high bar for the New Year!

Friday, January 5, 6pm
Spanish Wine Crawl with Ashley Costanzo of Vintage Imports
When you think of Spanish wines, you undoubtedly think albariño and rioja, and while there’s nothing wrong with either of those, there’s a lot more Spain has to offer. Few nations can rival both the diversity AND the bang-for-your-buck value of Spain. Since Spain is essentially a peninsula, the climate varies from region to region, which contributes to the wide range of wines that are produced. Unlike France or Italy, where estates are rooted in centuries-old traditions, Spanish producers are still seeking out new terroirs, using new techniques and technologies on grape varieties that have been pushed aside by commercial varieties. But don’t take our word for it! Join Ashley Costanzo of local importer and distributor Vintage Imports for a tasting tour of Spanish wines: Ulacia Blanco, Txakolina, Basque (Hondarribi); Granbazan “Etiqueta Verde” Albarino, Rias Baixas, Galicia; Castillo del Baron Monastrell, Yecla; Godelia Tinto, Bierzo (Mencia); and Lustau East India Solera, Jerez, Andalucia. Please note that no full dinner will be served, but there will be light bites.

Saturday, January 6, 12pm
Big Boozy Brunch with Malik Ali, Mikey Gasiewski and Sierra Cichonski of The Ugly Duckling
Located on 11th Street near Jefferson University, The Ugly Duckling is a breakfast-lunch-dinner spot serving quirky, creative spins on diner-inspired comfort food. Join Chef de Cuisine Mikey Gasiewski and Sous Chef Malik Ali for a boozy brunch, and we’re not talking your average mimosa. Nope, Ugly Duckling General Manager Sierra Cichonski will be providing some killer cocktail pairings for the menu, including duck fries (tossed in duck fat, shredded duck, smoked gouda, scallions) paired with The Mule (Ketel One Vodka, lime juice, ginger beer); red eye grits (1732 Meats jalapeño bacon grits, poached eggs, red eye gravy, chives) paired with a Bacon Bloody Mary; breakfast jawn (duck sausage, fried egg, white cheddar, maple pancake bun) paired with a Margarita (tequila, Cointreau, lime, agave syrup); and cookie dough pancakes (chocolate sauce, whipped cream, powdered sugar, cookie crumbles) paired with Holla Daze (vodka, lemon, cranberry, agave syrup). Brunch. Booze. Boom.

Sunday, January 7, 2pm
The Sweet Side of Argentina with Jezabel Careaga of Jezabel’s
There’s a little slice of Argentina in Philadelphia’s Fitler Square neighborhood, and it’s called Jezabel’s. Operated by Argentine expat Jezabel Careaga, Jezabel’s delivers the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. Recently, Jezabel opened up a second location, Jezabel’s Studio, located in West Philly, featuring artisan goods (some made by her own hands!), empanadas and assorted Argentine sweets, including her famous alfajores. We’re delighted to welcome back Jezabel for an afternoon devoted to the sweet side of Argentina. Jezabel will invite guests to help fill and assemble (and eat!) alfajores de maizena (shortbread-like sandwich cookies filled with dulce de leche and rolled in shredded coconut) and pepas con membrillo (thumbprint cookies filled with quince paste). Plus, enjoy two types of pastafrola (a sweet pastry tart) – one with membrillo and another with chocolate-dulce de leche – accompanied by a sampling of Jezabel’s Studio’s signature teas. Treat your inner gaucho to one sweet afternoon!

Tuesday, January 9, 7pm
Nyonya Dinner with Ange Branca of Saté Kampar
In the 15th century, the close trading relationship between Malaysia and China resulted in a royal marriage between the Sultan of Melacca, Malaysia and a princess from the Ming Dynasty. The princess’s royal entourage of nobles and servants settled in Malaysia and eventually grew into a class of Straits-born Chinese known as Peranakan. Over centuries, Babas (Peranakan males) and Nyonya (Peranakan females) developed a distinct fusion of language, culture and food. Taste the unique blend of the two cultures at this Nyonya Dinner, prepared by Ange Branca of Saté Kampar. Located in the heart of East Passyunk Avenue, Saté Kampar serves authentic Malaysian fare. How authentic? Chef-Owner Angelina Branca’s godmother is a recipe writer and preservationist, and many of the BYOB’s recipes come directly from Angelina’s hometown. Malaysia’s cuisine reflects its past, as a hub on the Spice Route, connecting China to Central, South and Southeast Asia; think of it as the original Asian Fusion, before such fusion became trendy in the West. Ange’s Nyonya feast includes pie tee/popiah with kaki babi ponteng and jeruk betik; nyonya laksa; sambal timun, ayam buah keluak, nasi ulam raja and two sambals (sambal cincaluk and ambal belacan); and a surprise Nyonya dessert. Please note this meal is Halal, with the exception of the kaki babi ponteng dish. Please note dietary restrictions cannot be accommodated.

Wednesday, January 10, 7pm
Oodles of Little Noodles: An Evening with Jason Cichonski of Little Noodle Pasta Co.
At Ela in Queen Village, Chef Jason Cichonski made a name for himself, due in no small part to noodles – scallop noodles, that is. So with that in consideration, it’s not a huge surprise that Jason’s next venture is all about noodles, but this time of the pasta variety. The former Top Chef contestant and widely-lauded Lacroix chef has been upping his pasta game for years, and at a previous COOK class, he whispered to us that he was considering his pasta-bilities. Fast forward to this summer when Jason got into the fast-casual game in Denver serving his fresh pasta at a counter inside Mondo Market. Since then, Jason’s Little Noodle Pasta Co. has been available via wholesale at select markets and word has it that he has his eyes on a brick-and-mortar Philly location. We can’t wait to hear all about it, but more than that, we can’t wait to try more of Jason’s pasta! Trust us, this won’t be your grandma’s “gravy” so don’t miss this one!

Thursday, January 11, 7pm
The Edible Resume of Frankie Ramirez of Tredici
The resume of Tredici’s Executive Chef Frankie Ramirez reads like a culinary Yellow Brick Road. At the age of 16, Frankie began his restaurant career as a dishwasher in 2003 and since then has worked his way up the ladder at some of Philadelphia’s most esteemed kitchens, including Bliss Restaurant, Morimoto, Vetri, Osteria and Parc. Frankie’s COOK debut this January will be a deeply personal one for Frankie, as he shares dishes, techniques and stories that he has accumulated at each position on his resume. Following an amuse bouche of smoked salmon rillette with crispy rice chicharron, espelette, chive blossom, Frankie will prepare five courses that represent the restaurants that have enriched his culinary journey: lobster tomato bisque, (Bliss Restaurant) with scallop mousse, brioche croutons, chive, olive oil; tuna and avocado roll (Morimoto) with jalapeño, wasabi tobiko, crispy shallots, sesame ginger soy; crabs and spaghetti (Vetri/Osteria) with cherry tomatoes, crème fraîche, toasted lemon breadcrumbs; trout amandine (Parc ) with creamy haricot verts, lemon brown butter sauce; butterscotch espresso pot de crème (Tredici) with espresso whipped cream, toasted coffee beans, black salt. Please note this class is fully pescetarian.

Friday, January 12, 7pm
Spice World With Beth Kaufman Strauss of Grateful Plate
In the dead of winter, let’s face it – fresh produce options get slim and it’s easy to get in a rut. One solution to keep things flavorful AND nutritious – spice! A working knowledge of spices can take your cooking to a new level. This January, veteran COOKing instructor and holistic health coach, Beth Kaufman Strauss of meal delivery service, Grateful Plate, will take five of her favorite spices and incorporate them into small plates, both savory AND sweet, showing you the versatility of her spice rack staples. First up: turmeric (savory: winter greens salad with turmeric miso dressing / sweet: golden milk ice cream), followed by smoked paprika (savory: brussels sprouts with shittake “bacon” and figs / sweet: chocolate pudding with smoked paprika almonds); za’atar (savory: roasted root vegetables and chickpeas with za’atar, lemon zest and tahini / sweet: za’atar spiced shortbread cookies); and Chinese five spice (savory: five spice jackfruit egg rolls with five spice BBQ sauce / sweet: Chinese five spice pound cake with oolong cream cheese frosting). Make it nice with spice! Recipes will be provided.

Saturday, January 13, 6pm
Hands-On Cookery with Becca O’Brien of Two Birds Catering & Canning
Looking for something hands-on? This one’s for you! Veteran COOKing instructor Becca O’Brien of Two Birds Catering & Canning returns to COOK for a hands-on, Mexican-themed class. Guests will roll up their sleeves and help prepare a fiesta of chicken tinga tostadas (with shredded chicken, tomatoes, onions, garlic and spices, served with refried beans, lettuce, pico de gallo, crema, cilantro, queso fresco, and lime); black bass ceviche (with guacamole, fresh fried tortilla chips and grilled pineapple salsa; grilled shrimp and chorizo enchiladas (with salsa rojo or verde, crema, rice, beans, lettuce and pico de gallo; and for dessert, flan. Que beuno! Recipes will be provided.

Sunday, January 14, 12pm
Beer for Breakfast with Ian Branning and Andy Farrell of City Tap House
We know – when you think weekend brunch, you usually think mimosas and bloody marys. But this is Philadelphia, and we like our beer, so we’re doing beer for breakfast this January. City Tap House opened its first location in University City in 2010, and since then has add five additional locations. At all locations, craft is everything – complex, innovative craft beers that are complemented by inspired, surprising food. Join Executive Chef Ian Branning and Brand Director Andy Farrell for a beer breakfast pairing menu: mini quiche with pumpkin and burrata bruschetta (paired with a City Tap Beermosa – Belgian Witbier, fresh squeezed orange juice, elderflower, sparkling wine); salmon carpaccio with whipped dill cream cheese, capers, lemon oil, everything spice and mini bagels (paired with Weinstephaner Hefeweissbier); lobster and pork belly Lyonnaise salad with Maine lobster, maple glazed pork belly, crispy potatoes, warm bacon shallot dressing, frisée, chives and poached egg (paired with Brasserie Dupont Avec Les Bon Vouex Winter Saison); baked eggs and prosciutto with spinach, asparagus, buttermilk biscuit crumble, smoked paprika hollandaise, truffle pecorino and potato hash (paired with Founders Canadian Breakfast Stout, an oatmeal coffee stout aged in maple aged bourbon barrels; and for dessert, ricotta doughnuts with cinnamon sugar and espresso dipping sauce (paired with Rodenbach Grand Cru).

Tuesday, January 16, 7pm
Private Philadelphia Magazine Event

Wednesday, January 17, 7pm
Breakfast for Dinner with Scott Megill of Grace Winery and Dan Westiner of Other Animal Coffee Roasters
Sure, you could have yourself “breakfast for dinner” by ordering subpar diner pancakes after dark, but why not up the ante and join us for this egg-static event? Grace Winery Executive Chef Scott Megill previously worked in kitchens at Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban. Scott focuses on local, seasonal and farm-to-table fare, and for his breakfast-for-dinner appearance at COOK, he’s bringing along Dan Westiner of Other Animal Coffee Roasters, an independent, small-batch coffee roasting company based out of Philadelphia. Join Scott and Dan for a multi-course coffee-laced meal including a savory breakfast trio of ham and Hickory on the Hill Scone (Hickory on the Hill is a coffee washed cheese from Doe Run), brussels sprout and bacon frittata with frisée salad, and a farm egg and Kennett Square mushroom hash; shrimp and local milled grits with red eye gravy; chicken and waffles with maple glazed root vegetables and maple jus; and affogato with hazelnut ice cream.

Friday, January 19, 7pm
Sumptuous Seafood with Anthony Bonnet and Len Boris of The Moshulu
The Moshulu is the world’s oldest and largest square rigged sailing vessel still afloat, and she is in fact the world’s only restaurant venue on a tall ship. Presenting inventive, contemporary classic presentations of American cuisine, Executive Chef Anthony Bonett has created a delectable selection of dishes using the finest local ingredients available to create a memorable dining experience on this landmark ship. But this January, you won’t need your sea legs to enjoy The Moshulu – Anthony is coming ashore for his appearance at COOK with a decadent seafood menu of Nantucket Bay scallop gratin with brie and black truffle; lobster risotto with porcini, chorizo, blood orange and arugula; blackened swordfish with blue cheese fondue, braised endive and red wine sauce; and mocha crème brûlée. Bonus: Moshulu Beverage Manager will be on deck, mixing up some shipshape cocktail pairings. Ahoy, matey, indeed!

Saturday, January 20, 2pm
COOKbook Author Series: “Dulce de Leche” with Josephine Caminos Oria
Dulce de leche, the humble boiled milk and sugar jam, is a cultural phenomenon in many Latin countries, from Argentina and Chile to Mexico and Brazil. Pittsburgh-based Argentine expat Josephine Caminos is the founder of La Dorita, an all-natural line of dulce de leche products, and recently published her first cookbook, filled with recipes and stories about (what else?) dulce de leche. Josephine’s second COOK appearance will focus on the versatility of caramel’s creamy cousin with a menu of sweet potato ravioli with a sage brown butter sauce; bechamel and prosciutto pizza with a dulce de leche drizzle; and dulce de leche tortugas. Each guest will receive a copy of Josephine’s “Dulce de Leche.”

Sunday, January 21, 4pm
Modern Tea and Cocktail Class with Infused Bites with Alexis Siemons of Teaspoons and Petal and Tenaya and Andre Darlington of The Darlingtons
Local tea guru and blogger, Alexis Siemons, returns to COOK for an afternoon of tea-based cocktails. Join us for a rejuvenating happy hour featuring fresh, bright and energizing cocktails, accompanied by light bites. Alexis is a professional tea consultant certified by the Specialty Tea Institute, a division of the Tea Association of the USA. As a tea enthusiast, she writes about her steeped adventures on her website and blog, teaspoons & petals, as well as publications including Anthology Magazine, Grid Magazine, Philadelphia Magazine, Design*Sponge and more. This January at COOK, Alexis is teaming up with Tenaya Darlington (aka Madame Fromage) and her brother Andre, co-authors of The New Cocktail Hour, which includes vintage and modern cocktail recipes, pairing recommendations with everything from pizza to oysters, and advice for hosting your own cocktail party. This tea-rrific trio’s pairings include a welcome sip of bourbon sweet tea punch with mint, paired with citrus and black tea shortbread; a tea flight of Taiwanese oolong teas plus an oolong-infused gin cocktail, paired with mango-avocado toasts; cold brewed Gyokuro green tea with shiso and Chartreuse sparklers, paired with a spring-inspired bento box of green tea-dusted goat cheeses, green jasmine tea pickled daikon radish and other small bites; pu-erh tea shiitake mushroom soup with a turmeric Bee’s Knee chaser; and a “Burning Branch” mocktail, paired with lapsang souchong smoked apple tart. Guests will receive a copy of The New Cocktail Hour, which is sure to become their go-to how-to for cocktail hour! This menu is fully vegetarian.

Tuesday, January 23, 7pm
Introducing the New M Restaurant with Joncarl Lachman of Noord, The Dutch and M Restaurant
For Joncarl Lachman, roots are everything. Noord, located in the heart of East Passyunk, was a figurative and literal return to his roots, after departing Chicago for his native Philadelphia. At Noord, Joncarl serves the Northern European cookery that he grew up on, while at The Dutch he and co-owner Lee Styer of Fond put Dutch AND Pennsylvania Dutch spins on breakfast favorites. Most recently, Joncarl took charge of the kitchen at M Restaurant, located inside the historic 18th century Morris House Hotel near Washington Square. At M, Joncarl’s menu is an homage not to his own heritage but to the culinary heritage of Philadelphia, serving updated Colonial era classics. So for his January appearance at COOK, Joncarl will be sharing a taste of Old Philadelphia including potato and leek soup; roasted pheasant thighs with slaw, grape purée and almond butter; chamin, a Colonial brisket stew with chickpeas and olive oil, brought to philadelphia by Sephardic Jews; and for dessert, almond pudding. Powdered wigs and petticoats not required!

Wednesday, January 24, 7pm
Neshaminy Creek Brewing Company Beer Dinner with Carolyn Nguyen and Michael Sultan Of 33rd Street Hospitality
This summer Neshaminy Creek Brewing Company opened Borough Brewhouse, its public Jenkintown tasting room featuring 30 taps and progressive pub fare. The kitchen is led by Carolyn Nguyen and Michael Sultan, the duo behind Philadelphia’s Revolution Taco and 33rd Street Hospitality. The partnership is a continuation of Neshaminy Creek’s relationship with Carolyn and Michael, who have catered many events for the brewery over the past five years. Neshaminy’s “brew anything” motto is a perfect match for the chefs’ eclectic cooking styles. Take a look at the chefs’ other businesses and you’ll see tacos, Vietnamese fare, bao buns, grilled cheese and everything in between. Essentially, their no-borders cooking pairs perfectly with Neshaminy Creek’s diverse portfolio of beers. Carolyn and Michael’s January COOK menu has something for everyone: bistro style French onion Soup; local dry aged beef meatballs with arrabbiata tomato sauce, house cheese blend and garlic toast; black truffle and herb polenta with Kennett Square mushroom ragu; arroz con pollo with roasted beer can chicken, rice, black beans, avocado and garlic cilantro crema; and salted fudge brownie sundae with Neshaminy Creek stout ice cream and buttermilk caramel. And of course, there will be seasonal Neshaminy Creek beer pairings!

Thursday, January 25, 7pm
Warm Up Your Winter Southern Style with Justin Swain of Rex 1516
Philly native Justin Swain trained under Regis Jansen, the Alabamian opening chef of Rex 1516 who turned the South Street restaurant into one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. Come in from the cold as Justin returns to COOK for a Southern-inspired supper of pork belly ramen; Bienville shrimp croquettes; flat iron steak with sauteed winter greens, roasted turnips, romanesco and creole jus; and acorn squash pie with whipped cream. Y’all are gonna love it!

Friday, January 26, 7pm
COOKbook Author Series: “Acid Trip” with Michael Harlan Turkell
In Acid Trip: Travels in the World of Vinegar, Michael Harlan Turkell takes readers on a fascinating journey through the world of vinegar. An avid maker of vinegars at home, Turkell traveled throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries. This richly narrated cookbook includes recipes from leading chefs including Daniel Boulud, Barbara Lynch, April Bloomfield, Massimo Bottura, Sean Brock and many others. Turkell makes his COOK debut this January with a very vinegary menu which will include tastings of each of the vinegars used in the dishes. Following a Balsamic Negroni welcome cocktail, enjoy a salad of brown butter balsamic mushrooms with hazelnuts and sage; broiled mackerel en saor with chile, rosemary, garlic and vinegar; duck a l’orange with citrus and chicories; and pavlova with shrub fruit salad. Each guest will receive a copy of “Acid Trip.”

Saturday, January 27, 6pm
Chinese New Year Celebration with Judy Ni and Andy Tessier of Baology
Chinese New Year is not a day of celebration. It’s 15 days of celebration! Beginning this year on February 16, festivities will stretch into March, but 16 lucky guests can get a head start this January when Judy Ni and Andy Tessier of Baology return to COOK. Located at 18th Street and JFK Boulevard, Baology showcases Taiwanese street food, with a focus on fresh, high quality ingredients. While working at the farm-to-table Blue Hill at Stone Barns, Judy eventually crossed paths with her now husband Andy, who was working for Daniel Boulud. The couple relocated to Philadelphia, where they helped run Chef Josh Lawler’s beloved BYOB The Farm & Fisherman. The emphasis on sustainability and seasonality that they picked up at both restaurants is now at play at Baology. But we digress. Back to Chinese New Year… During the Chinese New Year, food is often the cornerstone of festivities, with specific dishes steeped in tradition. Judy and Andy will prepare a five course holiday meal including Berkshire pork, wild-caught shrimp, and spinach potstickers; longevity noodles with lobster, bok choy and shiitake mushrooms; whole fish; Hainanese chicken rice; and black sesame tang yuan. Plus, Team Baology will be serving some surprise drinks to get you in the spirit of things. Join us as we usher in the Year of the Dog!

Sunday, January 28, 12pm
A Foolish Brunch with Robin Admana and Sandy Trinh of Foolish Waffles
Robin Admana and Sandy Trinh, the gals behind the popular Foolish Waffles truck, are back. And this time, there won’t be waffles, but they’ll still be cooking up what they know well – the food of their family backgrounds. Robin’s Filipino heritage will combine with Sandy’s Vietnamese background for one incredible mashup brunch menu including chicken congee (shredded chicken, poached egg, scallions and fish sauce); green papaya salad with shrimp (shredded papaya, herbs, peanuts, Thai chili, nuoc mam); tocilog (grilled pork tocino, sunny-side egg, garlic fried rice and garlic chips); leche flan with sesame brittle and fresh berries. As a bonus, guests will take home pan de sal with coconut jam. Foolish Waffles is a prominent member of Philly’s vibrant food truck community, earning a number of accolades including Philadelphia Magazine’s Best of Philly for Street Food Snacks in 2014 (for their banh mi waffle), The Vendy Cup as well as the Vendy’s People’s Choice Award in 2015.

Tuesday, January 30, 7pm
Dinner in Alsace with Nick Macri of La Divisa Meats
This January, make a run for the border. Not that border, but rather, Alsace, the French region on the west bank of the upper Rhine adjacent to Germany and Switzerland. Alsace was once a part of Germany, and to this day many residents in the area speak Alsatian, a language that is more German than French. Not surprisingly, when eating in Alsace, you’ll get a taste of both French and German cuisine. Chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats, returns to COOK for an evening devoted to the rustic, hearty, distinctive food of Alsace, including chicken and riesling soup; tarte flambée; choucroute garnie; and for dessert, gugelhupf. Nick (@MeatManMacri) has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats.

Wednesday, January 31, 7pm
Hearty Stews and Soups to Ride out the Winter with Frances Vavloukis, Health and Wellness Coach
Baby, it’s cold outside! And what better way to warm up than by mastering some new soup and stew recipes? Join veteran COOKing instructor and wellness coach Frances Vavloukis when she returns for a class on soups and stews that will include a menu of: fahki (lentil soup); chicken and rice soup; boeuf bourguignon (classic French beef stew with red wine, mushrooms and bacon; Mediterranean traditional beef stew; and ribollita (hearty Tuscan bean and vegetable stew). Throughout the meal, bountiful baskets of assorted breads will be served with fresh homemade butter! Recipes will be provided.

Thursday, February 1, 7pm
An Very Vegan Valentine’s Dinner with Rachel Klein of Miss Rachel’s Pantry
At her charming South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates inspired vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for an evening of vegan Valentine fare delicious enough to get everyone smiling, from committed vegans to dedicated meat eaters. The timing of this class couldn’t be better for a veggie-centric menu, as the New Year often inspires us to turn over a new leaf with a plant-based diet. Rachel’s very vegan Valentine menu includes celery root bisque with trumpet mushroom scallops and citrus aioli; beet ricotta stuffed dumpling with lemon tarragon sauce; seitan marsala over rutabaga whip; and, of course, chocolate truffles. So come. Learn. Eat your veggies!

Friday, February 2, 6pm
Cocktails and Dreams 3: A Bittersweet Symphony with Jesse Cornell
Booze: it’s what for dinner. At least it will be at this COOK event (sort of!). Back by popular demand is celebrated local bartender, Jesse Cornell, for a “happy hour” featuring demos of four Amaro-based classic cocktails including Hanky Panky, The Muse, Rough and Tumble and Paper Plane. “Amaro,” which means “bitter” in Italian, is a broad category of Italian bitter-sweet herbal liqueurs. Other nations including Germany, Hungary, the Netherlands, and France produce their own local versions, but while Western Europe has enjoyed amaro for centuries, only recently has American interest in amaro bloomed. Jesse, who you may know from his time at Sbraga, Vesper, Whetstone and SkyGarten, returns to COOK for an all-things-Amaro happy hour this February. Jesse was named one of “9 Under-the-Radar Bartenders You Need to Know in Philly” by Zagat, as well as Philly’s Best Bartender by Philadelphia Magazine in 2015, so you’ll be learning from (and drinking with) the best! Please note that no full dinner will be served, but there will be light bites.

Saturday, February 3, 5:30pm
Private Event

Monday, February 5, 7pm
COOKbook Author Series: “The Palestinian Table” with Reem Kassis
While interest in Middle Eastern cuisines has blossomed, the nuances of Palestinian food have remained relatively unexplored – until now. The Palestinian Table is a visual feast of stunning, authentic dishes that demonstrate the true depth of this cuisine. Author Reem Kassis was born in Jerusalem to a Palestinian family revered for its cooks. Growing up, she spent days in her grandmothers’, mother’s, and aunts’ kitchens observing and soaking up everything there was to know about Palestinian cooking. A graduate of The Wharton School and the LSE, Reem is a social psychologist and business consultant by training. At heart, however, she is a cook and a writer who uses the power of food, family and storytelling to preserve the rich culinary traditions of Palestinians and share them with the world. Join Reem this February as she prepares a traditional Palestinian meal of muhammara with pita; fried cheese and za’atar parcels with avocado preserved lemon spread; kafta in tahini sauce with vermicelli rice and palestinian salad; and dessert is a surprise! Each guest will receive a copy of The Palestinian Table.

Wednesday, February 7, 7pm
Introducing Tipsy Bistro with Anh Vongbandith and Tory Keomanivong
New year, new wave of restaurant openings. Among the first to open in 2018 will be Tipsy Bistro, located in the former Fat Ham location in University City. Conceptualized by Anh Vongbandith of Das Good Inc. and Tory Keomanivong, former general manager and partner at Fond, Tipsy Bistro will feature a contemporary menu with French, Asian, and Spanish influences, as well as classic American fare. Open for lunch, dinner, and late night with brunch hours on Saturday and Sunday, Tipsy Bistro also features a full bar. Anh and Tory will offer 16 lucky COOK guests a preview of their menu, including mini shrimp open face burger with chipotle cream and topped with coconut pineapple salsa; pan seared jumbo sea scallop topped with sage parmesan brown butter and fried leeks; grilled flatiron steak topped with jalapeño-cilantro chimichurri sauce, new roasted white truffle potatoes and haricot verts; and fried Thai banana cheesecake topped with caramel sauce and served with coconut gelato. Plus, Tory will be pairing the dishes with carefully selected wines – trust us, he knows a thing or two about a good pairing!

Thursday, February 8, 7pm
An Evening with Heather Thomason of Primal Supply Meats and Chef Ned Maddock
Primal Supply Meats is committed to providing sustainable, pasture-raised meat to Philadelphia. With meats sourced directly from local farmers, Butcher-Owner Heather Thomason works with other mission-aligned organizations in our local food system to share resources and build a stronger network. Practicing whole-animal butchery, Primal supplies primals and custom cuts to not only families and individuals but also to professional kitchens. This February at COOK, Heather is teaming up with Chef Ned Maddock for a locavore dinner showcasing the high quality, local cuts provided by Primal Supply Meats. 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 and later Lo Spiedo. Following his Vetri Family posts, Ned served as Chef de Cuisine at the acclaimed XIX, located on the 19th floor of the Hyatt at the Bellevue, and East Passyunk Avenue’s Brigantessa. Ned’s Primal Supply-ed menu features a charcuterie board of whipped lardo, duck rillette, pork terrine and sourdough bread with local flours; duck fat poached egg, bitter greens, shaved root vegetables, apple cider vinaigrette; chestnut flour orecchiette, guinea hen sausage ragu and cabbage; and milk braised lamb, Castle Valley polenta, crispy sunchokes and watercress.

Friday, February 9, 7pm
Anglo Indian Cuisine: East meets West with Rupen Rao of Rupen’s
Anglo-Indian food is the delicious result of the British Raj in India. Indian cooks took aspects of British cuisine and amalgamated them with Indian cooking methods and ingredients to create what is referred to as Anglo-Indian cuisine! Think soups tempered with cumin, roasts prepared with whole spices like cloves and cinnamon, croquettes flavored with turmeric and garam masala. When Europeans left India, these dishes found a place in Europe. For his February appearance at COOK, Washington D.C. resident and Mumbai native Rupen Rao will prepare Anglo Indian favorites, including mulligatawny soup; lamb vindaloo with Deccan Railway spinach; chicken tikka masala with naan; gulab jamun crème brûlée. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Guests will receive a copy of Rupen’s cookbook Indian Cooking: Popular Restaurant Dishes. Recipes will be provided.

Saturday, February 10, 12pm
Cook the Book: Indian Restaurant Dishes with Rupen Rao of Rupen’s
This February, Washington D.C. resident and Mumbai native, Rupen Rao, returns to COOK for an afternoon of flavor-packed Indian classics, included in his cookbook Indian Cooking: Popular Restaurant Dishes. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Rupen’s menu includes dahi puri, a street-side snack; rogan josh (Kashmir lamb stew) with naan; machher jhol (Bengal fish curry) with cumin-coriander basmati rice; and masala chai. Guests will receive a copy of Indian Cooking: Popular Restaurant Dishes.

Sunday, February 11, 2pm
Empanada Making with Jezabel Careaga of Jezabel’s
Looking to up your Hot Pocket game? Meet the empanada, the stuffed pastry baked or fried that you can find throughout Latin America. Empanadas, while they may be found by different names in such far-flung places as India and the Philippines, are most closely associated with Argentina. Lucky for you, there’s a little slice of Argentina in Philadelphia’s Fitler Square neighborhood – Jezabel’s, operated by Argentine expat Jezabel Careaga. At Jezabel’s, Careaga strives to deliver the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. Inspired by the bakers in her family— her grandmother Julia, mother Aurelia, and aunt Sara – her pastries are an evolution of recipes she prepared as a child. Jezabel will lead guests in a hands-on empanada lesson, preparing empanadas de carne, empanadas de humita (spicy corn), and for dessert, empanadas de membrillo (quince paste) y queso de cabra (hard goat cheese), accompanied by a selection of tea blends served at Jezabel’s Studio, Jezabel’s West Philadelphia boutique/cafe/workshop. Guests will take home their own empanada creations, just so you don’t have to reach for that Hot Pocket next time you’re craving a snack.

Monday, February 12, 10am
Private Event with Becca O’Brien of Two Birds Catering & Canning

Tuesday, Febuary 13, 7pm
Mardi Gras Party with Nick Macri of La Divisa Meats
The term Mardi Gras (or Fat Tuesday) reflects the practice of eating rich, fatty foods before the ritual fasting of Lent. Join Nick Macri (aka Meat Man Macri) of Reading Terminal Market’s La Divisa Meats, when he returns to COOK for a going-out-with-a-pre-Lent-bang-style feast including muffalata; Cajun boudin, maque choux and cracklings; pork jambalaya; and for dessert, of course, beignets. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats.

Wednesday, February 14, 7pm
Spice Up Your Valentine’s Day with Diana Sabater
Romance is heating up! Explore the exotic spices of the Middle East with Chef Diana Sabater, owner of Diana’s Spice Cantina, and rock the Casbah with seared scallops with dukkah (an Egyptian spice blend that contains nuts) on top of roasted red pepper hummus, garnished with pea shoots; steamed mussels in a harissa tomato cream sauce, served with msemen, a Moroccan flatbread; za’tar rubbed lamb kabobs with zhoug (Yemini green chili sauce) over jeweled Israeli couscous with dried apricots, dried cherries and almond slivers); and rich cardamom rose chocolate mousse to cool the palate after a spice-filled feast. Diana is known as the cop-turned-chef. After ten years in the Philadelphia Police Department, she pursued her dreams of becoming a chef, appearing on Food Network’s Chopped and winning three times, becoming the Ultimate Grand Chopped Champion!

Thursday, February 15, 7pm
Private Event

Friday, February 16, 6pm
Beer Cocktails Featuring Local Distillers with Meredith Rebar of Home Brewed Events and Jackie Cusack of Alchemist Society
You could drink beer, or you could drink liquor… OR you could double your pleasure and drink both at the same time. That’s right, this one’s all about beer cocktails. At Meredith Rebar’s last beer tasting at COOK, her friend and colleague Jackie Cusack assisted and commented on several beers, saying, “this would make a great cocktail!” So we jumped on the opportunity to invite both of them back for a happy hour of beer-based libations: Apply Ever After (Eight Oaks Applejack, Kurant Spice Cider, homemade clove syrup); Missing Those Summer Niiiiiiiiiiiggghttts (Evil Genius Stacy’s Mom with WP Palmer Liberty Gin, fresh pineapple, thyme simple syrup); Hot Scotty (wort from Home Brewed Events and Brothership Irish Whiskey Millstone); and Chocolate Covered Raspberry (Yards Love Stout, homemade raspberry liqueur and Stateside vodka). Meredith of Home Brewed Events is our go-to beer expert and will cover the brewsky side of things, offering samples and tasting notes of the beers used in the cocktails. From there, Jacki Cusack of Alchemist Society will shake things up, literally, using Meredith’s beer selections to prepare balanced, inventive cocktails. The Alchemist Society is an industrial workspace in Northern Liberties where guests can get schooled on everything from beer brewing to gin botanicals. Plus, the Society provides an environment where small business owners in booze biz can collaborate on special projects and events. So, join us – double your pleasure, double your fun! Please note that a full dinner will not be served, but there will be light bites.

Saturday, February 17, 7pm
Private Event

Sunday, Febuary 18, 2pm
Pupcakes + Kittycakes For Kids with Sue Puchowitz of CREATE
Sue Puchowitz is a Professional Art Educator teaching in a public and private settings for 30+ years. Sue specializes in children’s art classes, one-day art workshops and birthday parties for kids in and around Philadelphia. Join Sue when she returns to COOK for an afternoon of pupcakes and kittycakes. Using pastry tools, colorful icings and candies, your kiddos will create their own edible cupcake critters! Recommended for ages 6 and up. All materials provided. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!

Tuesday, February 20, 7pm
A Year In The Making: Foraging Dinner with Heather McMonnies of Food Hedge and George Sabatino
Philly native Justin Swain trained under Regis Jansen, the Alabamian opening chef of Rex 1516 who turned the South Street restaurant into one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. Come in from the cold as Justin returns to COOK for a Southern-inspired supper of pork belly ramen; Bienville shrimp croquettes; flat iron steak with sauteed winter greens, roasted turnips, romanesco and creole jus; and acorn squash pie with whipped cream. Y’all are gonna love it!

Wednesday, February 21, 7pm
Soul Food with Malik Ali of The Blue Duck
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali of comfort food haven The Blue Duck for a rib-sticking, finger-licking supper including short rib mac and cheese with brown gravy, double cheddar and crispy shallots; oxtail soup with tomato broth, root vegetables, thyme, green beans and corn; Mom’s fried chicken dish with chicken breast, lima beans, rice and brown sugar cornbread; and vanilla bread pudding with brioche, butterscotch ice cream and mint. Prior to his post at The Blue Duck, Malik worked at Joncarl Lachman and Lee Styer’s The Dutch, as well as Lachman’s Noord and Neuf. Recently honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Thursday, February 22, 7pm
Private Philadelphia Magazine Event with Rich Freedman of The Olde Bar

Friday, February 23, 7pm
Private Event

Saturday, February 24, 12pm
Pizza Making at Home-101 with Peggy Paul Casella of Thursday Night Pizza
As widely beloved as pizza is, most people simply reach for the phone when “preparing” it. This February at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com will offer a crash course on pizza making basics, demonstrating three pizzas that you can recreate at home: pizza margherita, mushroom cream pizza, and pizza with red sauce with cured meats. Since 2012, Peggy has dedicated her Thursdays to pizza-making, and her blog documents her self-guided experiments and offers inspiration for pizza enthusiasts looking to expand their repertoire of toppings and techniques. So, yes, Peggy knows pizza, and she’ll cover it all – the dough, the sauce, the toppings. Delivery? No, it’s Thursday Night Pizza! Recipes will be provided.

Monday, February 26, 12pm
Private Event with Becca O’Brien of Two Birds Catering & Canning

Tuesday, February 27, 5:30pm
Private Event with Joncarl Lachman of Noord, The Dutch, M Restaurant and 6ft Under

Wednesday, February 28, 7pm
Local Cheese Dinner with Damon Menapace of Kensington Quarters
Wisconsin, mish-consin… Philadelphia is literally surrounded by cheese country. And we’re not talking Philadelphia Cream Cheese. Local artisan producers in our area have put the area on the map nationally and internationally in the world of cheesemaking. Damon Menapace of Kensington Quarters (and formerly of Marc Vetri’s Osteria and Alla Spina) is returning to COOK for a menu that celebrates all the curds that our countryside has to offer: Birchrun Blue flan with roasted beets, candied pecans, and winter greens (blue Cheese, raw cows milk, Birchrun Hills Farm, Chester Springs, PA); mushroom, egg, and cheese with toasted sourdough and Conabella Cheddar (sharp Cheddar, raw cows milk, Conabella Farm, Elverson, PA); St. Malachi ravioli with parsley butter and black pepper (gouda style, pasteurized cows milk, Farm at Doe Run, Unionville, PA); dry aged pork loin with Elsa Mae, broccoli rabe and Tabasco (taleggio style, pasteurized cows milk, Calkins Creamery, Honesdale, PA); and sourdough apple fritters with goat cheese ice cream and caramel (fresh chèvre, pasteurized goat, Goat Rodeo Farm & Dairy, Allison Park, PA). In addition to the prepared dishes, all cheeses will be available for tasting on their own. Kensington Quarters, located in Philadelphia’s bustling Fishtown neighborhood, is committed to sourcing from dedicated farmers and producers in order to provide patrons with the healthiest, best-tasting food possible, cheese included! Calling all cheese lovers – don’t miss out!

Friday, March 2, 6pm
The Sparkling Wines of Italy with Ashley Costanzo of Vintage Imports
For many, ‘sparkling wine’ and ‘Champagne’ are interchangeable terms, but contraire mon frère. There’s a whole world of sparkling wines out there beyond the fizzy French variety. This March, join Ashley Costanzo of local importer/distributor Vintage Imports to see what’s bubbling in France’s eastern neighbor – Italy! Ashley will be popping the following bottles: Contadi Castaldi Brut, Franciacorta, Lombardy; Cielo “7” Prosecco, Veneto; Cleto Chiarli “Amabile Centenario” Lambrusco, Grasparossa di Castelvetro, Emilia Romagna; Tosti Spumante, Asti, Piedmont (Moscato); and Col di Luna Rose, Valmonte, Veneto (Raboso/Pinot Nero). Please note that no full dinner will be served, but there will be light bites.

Saturday, March 3, 12pm
Private Event with Laura Frangiosa

Sunday, March 4, 2pm
A Tart for All Seasons with Peter Scarola of R2L
The tart. This popular and versatile treat consisting of a filling over a pastry base with an open top is the perfect compliment to any meal – whether filling it with summer fruit or custard. Guests will get a tutorial on four different tarts and learn all about crust, fillings and more. Join celebrated pastry chef and veteran COOKing instructor, Peter Scarola of R2L, for a dessert demo showcasing chocolate brownie tart, cinnamon pecan tart, fresh strawberry-lemon tart and apricot-almond tart. Chef Scarola has been Pastry Chef for Daniel Stern Restaurants since 2008 and at R2L since the opening in January of 2010. With Chef Scarola at the helm of this class (he was recognized recently as a Rising Star Pastry Chef of Philadelphia through starchefs.com – a significant industry honor), you’ll learn from the best! Recipes will be provided.

Thursday, March 8, 7pm
A Shroom With A View: Mushroom + Wine Dinner with Scott Megill of Grace Winery
Located in the idyllic Brandywine Valley, Grace Winery operates on a historic estate that features a charming inn, vineyard and a converted barn house tasting room showcasing Grace Winery selections. In the wine cellar of the tasting room is an intimate dining room, where Chef Scott Megill designs seasonal pairing menus that highlight the estate’s boutique wines. A Jersey native, Scott holds degrees from Widener University and Culinary Institute of America in Napa. Following a stint at Napa Valley at Ubuntu where he worked with Chef Jeremy Fox, Megill returned to the East Coast, working in kitchens at Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban. Scott’s March COOK menu is a testament to his focus on local, seasonal and farm-to-table ideals, pairing Grace Winery selections with plates that incorporate local, seasonal mushrooms: terrine with goat cheese, fines herbs and baby greens; ramen with free range chicken and handmade noodles; risotto with lamb leg, peas and pecorino; a cheese course of Farm at Doe Run Dragonfly, sweet onion and mushroom duxelles and pickled mushrooms; and for dessert, assorted truffles (the chocolate variety!).

Saturday, March 10, 7:30pm
Private Event

Tuesday, March 13, 6pm
Private Event

Wednesday, March 14, 7pm
An Evening with Eric Schlicht of The Urban Farmer
Located in the Logan Hotel in Philadelphia’s Logan Square, Urban Farmer is a farm-to-table-themed steakhouse with sister locations in Denver, Portland and Cleveland. The modern, yet inviting locally-sourced steakhouse is a reinvention of the staid dark-wood and white-tablecloth steakhouse model. Join Chef de Cuisine Eric Schlicht for a contemporary steakhouse tasting menu highlighting responsibly raised meats and local produce: “Fields Without Fences” (lobster salad, pickled mustard yarrow tips, elderflower); “Castle Valley Grist Mill” (red legged partridge, popcorn grits, tart cherry); “Valley Milkhouse” (COOK exclusive edition farm cheese with spiced pear preserves and local honeycomb; “Pewter Valley Provisions” (old and new Herr Angus Farm rib eye, Tuscarora Farms maroon carrot, pomme puree); and “Herrick Hills” (no-churned Philadelphia huckleberry ice cream, Meyer lemon tart, almond).

Thursday, March 15, 7pm
Eating The Ides of March: Roman Cuisine with Nick Macri of La Divisa Meats
March 15 marks the Ides of March, which most people associate with the assassination of Julius Caesar. However, most would be surprised to learn that March was the first month of the year in the oldest Roman calendar system, and the first fifteen days of Martius were filled with New Year celebrations featuring picnics, drinking and general revelry. And, well, that’s good enough of an excuse for us to do (and eat) as the Romans do! Chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats, returns to COOK for an evening devoted to the distinctive cuisine of Rome, including supplì (fried rice balls); bucatini all’amatriciana; coda alla vaccinara (butcher style oxtail stew); and ricotta and citrus tart . Nick (@MeatManMacri) has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats.

Friday, March 16, 6pm
Cheese Your Own Cider Adventure with Ben Wenk of Ploughman Cider and Jamie Png
Located in beautiful Adams County, Pennsylvania, Three Springs Fruit Farm is a family-operated farm that brings fresh tree fruit, berries, tomatoes, vegetables, and products made with them to markets all over the Mid-Atlantic. Founded in 1901, Three Springs Fruit Farm is recognized by Food Alliance as among the best in their field for their commitment to progressive, sustainable growing practices and land management. Recently, seventh generation 3 Springs farmer Ben Wenk began using his apples to create small batches of dry cider which he sold at local farmers markets, and from these humble beginnings Ploughman Cider was born. Ploughman is now available at over a dozen Philadelphia restaurants and is sold at Di Bruno Bros.’ Bottle Shop. This March, Ben is pairing up with local cheesemaker Jamie Png for an interactive cider and cheese pairing session. Led by Ben, guests will get to try their hand at blending cider bases with “component ingredients” that are used in the creation of Ploughman Cider varieties. Then guests will compare their blends with Ploughman’s, including Dornick, Aptest Eve (an unreleased British-inspired cider), Distlefunk (peach sour cider) and Bluebird Day (peach/cider blend). As you play cidermaker, Jamie will offer cheese pairing expertise with four cheese selections, complemented by Three Springs apples and jams and other accoutrements.

Saturday, March 17, 6pm
Private Event with Laura Frangiosa

Sunday, March 18, 1pm
Afternoon Tea with Vegan Chef Christina Martin of Cooking To Nourish
Afternoon tea is a tradition enjoyed around the world, but while the traditional snacks and sandwiches are often laden with eggs and dairy, vegans are often left out in the cold. So all you vegans, this one’s for you! Join Christina Martin for a plant-based afternoon tea that’s sure to please, regardless of your dietary lifestyle. Christina Martin is a Philadelphia-based vegan chef and healthy food advocate. While working toward her culinary degree, she had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Join Christina when she returns to COOK for a tea-rrific spread that includes finger sandwiches; vegetable quiche; scones with cream and jam; and fruit tart. Plus, Christina will be pouring one-of-a-kind tea blends to accompany her vegan bites!

Tuesday, March 20, 7pm
First Day of Spring Dinner with Joncarl Lachman of Noord and The Dutch
Can’t eat one more root vegetable? We feel ya. March 20th is the Spring Equinox, aka the first day of spring, and it cannot come soon enough. Lighter, brighter days are on the horizon, and with them come the spring produce that peeks through the thawed terrain of winter. Celebrate the official arrival of spring as Joncarl Lachman returns to COOK with a positively primavera menu: chilled strawberry soup à la ” Knave of Hearts”; roasted asparagus with fried egg, tarragon and caviar; ramp stuffed quail with swiss chard; and rhubarb bread pudding with vanilla whipped cream. Philly native Joncarl Lachman continues to expand palates and bring exciting new flavors with each of his restaurants – Noord, his northern European BYOB; The Dutch, his casual breakfast and lunch spot that combines elements of traditional Dutch fare with Pennsylvania Dutch cookery; and most recently M Restaurant, the charming restaurant located within the Morris House, as well as the neighboring Washington Square watering hole 6ft Under. Join us, and you’ll understand why we commonly refer to Lachman as the Darling Dutchman!

Saturday, March 24, 2pm
The Art Of Danish Rye with Johanna Kindvall, Cookbook Author
Johanna Kindvall’s Smörgåsbord is an illustrated cookbook, celebrating the classic breads and savory foods of a Scandanavian smörgåsbord, a buffet that can be enjoyed for parties and holidays as well as for snacking and small meals. These traditional spreads represent Northern European cuisine’s balance of sweet, sour and salty flavors with dishes like, and meatballs. Bread plays a central role of the smörgåsbord, serving as the base canvas for cured fish, cold cuts, cheeses and salads. One such bread: Danish rye. This isn’t the marbled rye you recognize from your Jewish delicatessen. Rather, Danish rye bread is baked with loads of whole rye berries, sunflower seeds, flax seeds, and toasted sesame seeds, resulting in a delicious yet wholesome loaf. Following a Danish rye-101 lesson, Johanna will demo and serve smörgåsbord-style small plates, all featuring (you guessed it!) Danish rye: pickled herring with eggs and brown buttered bread crumbs) demo: how to make Swedish herring; chicken salad with crispy onions; fresh cheese with jam. Each guest will take home a copy of Johanna’s “Smörgåsbord,” as well as a mini loaf of Danish rye and an envelope of Johanna’s own dehydrated sourdough starter.

Sunday, March 25, 12pm
Brunch-O-Rama with Becca O’Brien of Two Birds Catering + Canning
Best meal of the week? Brunch! COOK veteran Becca O’Brien of Two Birds Catering and Canning is a bit of a brunch master, so get ready. Becca will demo and serve up some delicious brunch dishes that you can replicate when you invite us over for brunch: creamed chipped beef on toast with a fried quail egg; “green eggs and ham” with house smoked pork, spinach and fresh herb quiche, with baby greens salad and roasted poblano crème fraîche; house smoked Canadian bacon benedict with poached egg, hollandaise and sweet potato hash; and cinnamon swirl French toast with brown butter, peach compote and house smoked candied bacon. Plus, it wouldn’t be brunch without bloody marys and mimosas! O’Brien has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In 2014 she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK.

Tuesday, March 27, 7pm
Paying Tribute to South Philly Classics with Ned Maddock
FLY, EAGLES, FLY!!! That’s right, upon the heels of our city’s first-ever Super Bowl victory, we’re celebrating with a proper South Philly feast. Join us as Chef Ned Maddock prepares a mambo Italiano spread of caprese arancini; clams casino; baked ziti; veal picatta with escarole and white beans; and ricotta cheesecake. 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 and later Lo Spiedo. Ned then served as Chef de Cuisine at the acclaimed XIX, located on the 19th floor of the Hyatt at the Bellevue, followed by East Passyunk’s Brigantessa.

Wednesday, March 28, 7pm
Private Event with Kenneth Bush of Bistrot La Minette

Thursday, March 29, 6pm
Take Two Capulets and Call Me in the Morning with Ben Spirk and Art Etchells of Manatawny Still Works
We’ve all heard the claims that red wine, in moderation, has positive effects on one’s cardiovascular health, but what about booze? Well, don’t take our word for it, but historically, spirits have been regarded for their healing properties – from Prohibition prescriptions for whiskey to the calming effects of a digestif. Ben Spirk and Art Etchells Manatawny Still Works are heading to COOK this March to shed light on the alleged medicinal properties of spirits. Fact or fiction? Either way, what’s for certain is that you’ll enjoy some delicious cocktails that feature the local spirits Pottstown-based Manatawny Still Works, who produce world class spirits with character in small batches. While their distillery is modern, Manatawny’s practices are based on old world production with a reverent nod to the history of the region. Recently, Manatawny opened a shop and tasting room on East Passyunk Avenue, where guests may enjoy flights of all of Manatawny’s spirits, as well as seasonal cocktails. Please note that no full dinner will be served, but there will be light bites.

Friday, March 30, 7pm
Restaurant Sneak Peek: Mighty Melt with Sam Jacobson and Chris DiPiazza
Mighty Melt is a long time coming. Before Sam Jacobson opened Stargazy, his beloved British-inspired pie and mash shop, he intended to open a grilled cheese spot. He met Chris DiPiazza of Might Bread Co. and grilled cheese was plan A, but along the way, plan B emerged and though Mighty Bread is still sold at Stargazy, there’s no grilled cheese (but those pies though!). With the renovation of the Bourse Food Hall underway, the time has finally come for Mighty Melt to become a reality, and Same and Chris are heading to COOK this March to give 16 lucky guests the first taste of what’s to come. While there will be grilled cheese, there’ll be so much more: sesame toast with Birchrun Hills blue cheese and orange marmalade; tomato and basil soup with extra virgin olive oil and cracked black pepper; grilled cheese duo (classic with aged gouda and hot honey on country sourdough bread; taleggio with braised beef short rib, mushrooms and caramelized onion jam on rosemary-black pepper bread) served with house pickles and hand-cut fries with garlic confit, parmigiano reggiano and rosemary sea salt; and an ice cream sandwich with banana and caramel ice cream with a chef-y swoosh of peanut butter on chocolate bread. Say cheeeeeese!

Saturday, March 31, 6pm
An Evening with Kiki Aranita and Chris Vacca of Poi Dog
Last year, Kiki Aranita and Chris Vacca of the fantastic food truck, Poi Dog Snack Shop, opened a brick-and-mortar Poi Dog on 21st Street between Chestnut and Sansom Streets. Kiki (who is originally from Hawaii and Hong Kong) and Chris (from the Philly area) opened Poi Dog because they longed for Hawaiian food 5,000 miles away from the islands and wanted to share their experiences of what people eat in Hawaii with mainlanders. And we couldn’t be happier that they did! We’re always excited when Kiki and Chris come to COOK, and their March menu has one sweet inspiration: Hawaii’s sugar plantation era. Kiki’s father comes from sugarcane plantation stock, and his parents were both born on Kauai and grew up on plantations. Kiki and Chris will serve up a dinner (and stories!) that recall Hawaii’s plantation days, including a plantation iced tea cocktail (pineapple juice, black tea, Ocean Vodka from a plantation on Maui); ahi poke bowl; pork hash, pepeiao, half moon; saimin with pork belly adobo; andagi and dessert soup, served with Kauai cofee (Kiki’s grandma grew up in Camp Seven, which is now the Kauai Coffee Plantation). Say aloha to deliciousness!

Tuesday,April 3, 7pm
COOKbook Author Series: “Vegetarian Viet Nam” with Cameron Stauch
In the years he spent living and cooking in Vietnam, Cameron Stauch learned about a tradition of vegetarian Vietnamese cuisine that is light and full of flavor. Based on recipes devised over centuries by Mahayana Buddhist monks, the dishes in Vegetarian Viet Nam make use of the full arsenal of Vietnamese herbs and sauces to make tofu, mushrooms, and vegetables burst with flavor like never before. Join Cameron this April at COOK and explore an entire universe of flavor with a menu of green mango rice paper ribbons; fresh leafy green rolls with nutty fermented soybean dipping sauce and young jackfruit salad with rice crackers; fragrant lemongrass Hue style noodle soup; and warm banana coconut tapioca pudding. A copy of “Vegetarian Viet Nam” is included in the class.

Wednesday, April 4, 7pm
Prize Meat Pies with Nick Macri of La Divisa Meats
If your average pie leaves you asking, “Where’s the beef?” then this class is for you. This one’s all about the savory “pie.” This April, chef-turned-butcher Nick Macri of Reading Terminal Market’s La Divisa Meats will prepare a four-course pie dinner featuring English style raised pork pie with mustard; Jamaican beef patties on a bun with lettuce, tomato, onion and mayo; shepherd’s pie; and pecan pie with leaf lard crust. Nick (aka @meatmanmacri) has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Nick sources from wholly sustainable and primarily local farms for all his meat needs and you’ll taste the difference. Pie, oh my!

Thursday, April 5, 6pm
Ice Cream For Dinner with Aurora Wold of Aurora Grace Chocolates
Let’s all scream for ice cream! That’s right – no salad, no soup, just straight up sweet, frozen treats for dinner. Pastry chef Aurora Wold will cover the basics of ice cream and sorbet preparation while serving a just-desserts menu of seasonal sorbet; mint chocolate chunk ice cream; salted caramel ice cream sundae; and hibiscus lemon sorbet. Oh, and there will be sparkling wine to make things even more decadent! Most recently the pastry chef for Tod Wentz’s restaurants Townsend and A Mano, Aurora’s resume is an impressive one to say the very least, having served as a pastry chef at multiple Michelin Star restaurants in New York City, including Eleven Madison Park, Jean Georges and The Musket Room. So join us for ice cream and nothing but ice cream – you’ll be joined by 15 fellow dessert lovers, so there’s no shame in your game for one night!

Friday, April 6, 6pm
The Craft of Cocktails with Ann Marie Miller of Moët Hennessy and Dan Kulisek of Hotel Palomar
Join Ann Marie Miller of Moët Hennessy and Dan Kulisek of Hotel Palomar for a happy hour of hand crafted cocktails. Pick up some cocktail recipes, tips and tricks as Ann Marie and Dan shake and stir up four creative cocktails: Greetings from 17th Street (Belvedere Vodka, Mighty Leaf, chamomile citrus tea, lemon, honey, dandelion bitters, topped with Moët & Chandon Brut Champagne); Tommie and Jeanie (Glenmorangie Nectar D’Or, Don Ciccio Mandarin liqueur, raw sugar, lemon, egg white, blood orange bitters); Off My Back (Glenmorangie Original, honey, lemon, herbal liqueur, Moroccan bitters, Ardbeg 10 rinse);and For Reasons Unknown (Hennessy VSOP, Yellow Chartreuse, honey, teapot bitters). Please note that no full dinner will be served, but there will be light bites.

Saturday, April 7, 12pm
Private Event with Becca O’Brien of Two Birds Catering & Canning

Tuesday, April 10, 7pm
Frutti Di Mare: A Celebration of Italian Seafood with Michael Vincent Ferreri of Res Ipsa
We still have a ways to go until shore season, but one can pretend, right? Head “downa shore” for one night when Michael Vincent Ferreri of Res Ipsa returns to COOK to prepare a seafood smorgasbord, Italian style. Res Ipsa, located on the 2200 block of Walnut Street, is a collaboration between Tyler and Nicole Akin of Stock and Mark Capriotti and Mark Corpus of ReAnimator Coffee. Taking its name from the Latin phrase res ipsa loquitor (“the thing speaks for itself”), Res Ipsa operates as a cafe during the day and in the evening changes over to a full-service restaurant – that also happens to serve excellent coffee! Res Ipsa Chef Michael Vincent Ferreri’s menu is not only influenced by his own Italian roots but also by his time working at Zeppoli, Chef Joey Baldino’s beloved Sicilian-inspired BYOB. This April, Ferreri will prepare a fresh-from-the-sea springtime supper, with a special focus on fish. This is a great class for seafood lovers looking to expand their repertoires before beach season comes ashore.

Wednesday, April 11, 7pm
Soulful Seafood Malik Ali of The Blue Duck
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali of comfort food haven The Blue Duck for a soulful, seafood-centric supper including lobster mac and cheese with herb poached lobster and five cheeses; seafood chowder with crabmeat, shrimp and old bay croutons; crab cakes served with grilled asparagus, lemon beurre blanc and saffron rice; and banana pudding with sugar cookies and whipped cream. Prior to his post at The Blue Duck, Malik worked at Joncarl Lachman and Lee Styer’s The Dutch, as well as Lachman’s Noord and Neuf. Recently honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Thursday, April 12, 7pm
Private Philadelphia Magazine Event

Friday, April 13, 7pm
Spice Up Your Spring with Diana Sabater of Diana’s Spice Cantina
Not all spices are, well, spicy. Spring is the perfect time to incorporate lighter spices and floral flavors into your toolkit. Chef Diana Sabater, owner of Diana’s Spice Cantina, returns to COOK on the heels of her spicy Moroccan dinner this past February, for a springtime spice tasting meal including saffron vegetable quinoa soup with grilled shrimp; crispy rose-spiced duck salad with arugula, grilled pear, toasted walnut and orange blossom vinaigrette; lavender lemon roasted chicken breast with garlic new potatoes; and chamomile peach tart. Diana is known as the cop-turned-chef. After ten years in the Philadelphia Police Department, she pursued her dreams of becoming a chef, appearing on Food Network’s Chopped and winning three times, becoming the Ultimate Grand Chopped Champion!

Saturday, April 14, 6pm
Private Event

Sunday, April 15, 12pm
Big Ol’ Brunch with Becca O’Brien of Two Birds Catering and Canning
Best meal of the week? Brunch! COOK veteran Becca O’Brien of Two Birds Catering & Canning is a bit of a brunch master, so get ready. Becca will demo and serve up some delicious brunch dishes that you can replicate when you invite us over for brunch: latke with smoked pork loin, salt and pepper apples,sunny side up quail egg and crème fraîche; house smoked bacon, egg and cheese slider with sage and blueberry jam and pickled jalapeños on house baked roll; braised short rib and root vegetable hash with creamed leeks and poached egg; liege waffle Ice cream sundae with house smoked bacon, salted caramel, fresh bananas and whipped cream. O’Brien has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In March of 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK. Oh, and it wouldn’t be brunch without bloody marys and mimosas!

Tuesday, April 17, 6pm
Private Event with Sylva Senat of Maison 208

Thursday, April 19, 12:30pm
Private Event

Thursday, April 19, 7pm
An Evening with Caitlin Mateo of Red Owl Tavern
One of Philadelphia’s rising culinary stars, Chef Caitlin Mateo has honed her skills working in some of the city’s most popular kitchens. Prior to helming Red Owl Tavern in the Hotel Monaco, Mateo worked at Square 1682 since its opening in the posh Hotel Palomar, Monaco’s Kimpton-owned Rittenhouse sister hotel. Caitlin has been delighting diners with her modern American cuisine and a simple philosophy: “use the best possible ingredients and then let the flavors speak for themselves.” Join us as we welcome back Caitlin for a refined tasting menu: an amuse bouche of gougères with marcona almond butter and mission fig jam; endive salad (Belgian and curly endives, radicchio, salt roasted bosc pear, pickled cranberries, spiced pecans, stilton); braised Spanish octopus (with chorizo potato “risotto,” tomatillo salsa verde, blistered shishito pepper); veal NY strip (7oz veal strip loin, green onion Parisian gnocchi, charred Easter egg radish, asparagus vinaigrette, sherry veal jus); toasted honey and chamomile crème brûlée (with lacquered pears, oatmeal and almond streusel).

Friday, April 20, 7pm
Who’s Got The Herb(s) with Beth Kaufman Strauss of Grateful Plate
Dude, it’s 420. But regardless of whether that’s your, umm, bag, spring is the perfect time to lighten things up with fresh, flavorful green herbs. A working knowledge of herbs can take your cooking to a “higher” level (sorry, we couldn’t resist). This April, veteran COOKing instructor and holistic health coach, Beth Kaufman Strauss of meal delivery service, Grateful Plate, will show you how to incorporate fresh herbs into your home cooking as she prepares a plant-based menu: spring herb bowl with fava beans, asparagus and citrus dressing; grilled halloumi cheese topped with parsley, mint and kalamata relish and smoky tomato jam; chive egg noodles with Chinese chive buds and crème fraîche; baked rosemary and thyme brownies with lavender cashew cream. This one is gonna be dope! This meal is vegetarian. Recipes will be provided.

Saturday, April 21, 6pm
COOKbook Author Series: “Dining In” with Alison Roman
Alison Roman is known as much for her keeper recipes as her wry Instagram voice and effortless style. Dining In, her debut cookbook, features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques for the home cook. Roman’s recipes set today’s trends and will show up as tomorrow’s classics: vegetable-forward with quality ingredients, punctuated by standout flavors. Formerly the Senior Food Editor at Bon Appétit Magazine and BuzzFeed, her work has also appeared in the The New York Times, Cherry Bombe, Darling and Lucky Peach. We are overjoyed to host brash, Brooklyn-based Alison for her COOK debut this April. Alison will focus on planning and shopping for a menu, i.e. buying a jar of anchovies and using them twice but in very different ways. Her seasonal menu includes recipes from Dining In: spring pea and radish salad with lemon and anchovy; crispy farro with green garlic, sausage and greens; anchovy butter chicken with croutons; and, of course THE COOKIES (her signature shortbread chocolate chip cookies that have taken Instagram by storm). This one is NOT to be missed! A copy of “Dining In” is included in the class.

Sunday, April 22, 2pm
Earth Day Sweets with Shannon Roche and Meagan Benz of Crust Vegan Bakery
Crust Vegan Bakery is the brainchild of Shannon Roche and Meagan Benz, two vegans who grew up in the South and saw an opportunity for (and a void of) vegan baking. At Crust, everything is lovingly made by hand with all natural ingredients, is 100% vegan, and uses no artificial colors, flavors or preservatives. This Earth Day, Shannon and Meagan will demo and serve three sweet treats with a vegan, earthy twist: “compost” cookies; sunflower chocolate cake with vanilla buttercream; and rosemary shortbread cookies.

Monday, April 23, 7pm
An Evening with Chris Tavares of Davio’s
Davio’s Philadelphia’s Executive Chef Chris Tavares knows pasta. He has to. The Center City institution arguably serves more pasta in this town than anyone and they like to keep it fresh and change up their menu seasonally. Join Chef Chris for a night of carb-loading when he will demo a menu including: Philly cheesesteak spring rolls; hand-rolled potato gnocchi with organic mushrooms, basil and white truffle oil; tagliatelle bolognese with braised veal, beef, pork and tomato sauce; and for dessert, warm chocolate cake with amarena cherries and vanilla gelato. Mangia! Mangia!

Tuesday, April 24, 7pm
Foraging Dinner with Heather McMonnies of Food Hedge and Eric Leveillee of Whetstone
Come spring, when our natural surroundings awaken from wintry slumber, chefs rush to acquire two locally-foraged favorites – ramps and morels. Heather McMonnies of Food Hedge and Chef Eric Leveillee of Whetstone are heading to COOK to show you there’s so much more to spring than these two superstars. Food Hedge provides local chefs with hard-to-find but highly-sought-after ingredients. One such chef: Eric Leveillee, who prior to Whetstone held positions at Vernick and El Camino Real. Heather and Eric’s collaborative menu will showcase the variety of spring’s bounty: bread with wild compound butter; an amuse bouche of fermented cattail, blossoms, watercress; carrot, peas, knotweed, puffed buckwheat, magnolia; lightly cured scallop, mozzarella, bergamot, spruce; salted lamb belly, wild onion, yellow foot chanterelle, hyssop; stinging nettle and rabbit liver tortellini, buttermilk, lavender, miners lettuce; violet ice, green strawberries, pine/maple pollen.

Wednesday, April 25, 7pm
Paying Homage to The Frog Commissary with Frances Vavloukis, Health and Wellness Coach
Who doesn’t remember the Frog Restaurant? It was a little storefront restaurant owned by Steven Poses that opened in 1973 downtown Philadelphia. Out of that little eatery grew a collection of innovative and successful restaurants, including Frog, The Commissary, 16th Bar and Grill and the Market of the Commissary! COOK veteran Frances Vavloukis worked for Steven during his 1980’s heydays. Steven inspired Frances to think out of the box when it came to being creative in the kitchen. Join Frances for a trip down Philadelphia’s culinary memory lane as she prepares dishes that pay tribute to the legacy of The Frog Commissary, including grilled chicken satay with spicy peanut sauce; zucchini fritters; mixed greens with honey mustard dressing and homemade croutons; fennel and leek seafood bouillabaisse with angel hair pasta; toasted garlic bread; strawberry nutella heart tarts filled with vanilla creme.

Thursday, April 26, 6pm
Patio Pounders: Springtime Wines with Mitch Skwer of The Wine Merchant
With the arrival of spring, we tend to trade in our oaky whites and big, bold reds for lighter wines. If you’re looking for some recommendations on what to sip this spring, join one of COOK’s favorite, go-to wine guys, Mitch Skwer of The Wine Merchant, for a selection of what he calls ‘patio pounders.’ Mitch Skwer’s April selections include Mayu Pedro Ximenez 2016 (Elqui Valley, CH); Vina Reboreda Godello 2016 (Ribeiro, SP); Principe Pallavicini Frascati 2016 (Lazio, IT); Vina Gormaz Verdejo 2016 (Rueda, SP); and Rhone Paradox Mas Neuf Blanc 2015 (Rhone, FR). Cheers to spring! Please note that no full dinner will be served, but there will be light bites.

Friday, April 27, 7pm
Springtime Supper with Chris Paul and Leigh-Ann Paul of Everything We Eat
Everything We Eat is an exciting collaboration between nutritionist Leigh-Ann Paul and chef Chris Paul. The Philadelphia couple prepares seasonal, locally and sustainably sourced weekly menus at the state of the art Dorrance A. Hamilton Culinary Enterprise Center in West Philadelphia. Everything We Eat’s goal is to share cooked gourmet meals with our clients. Paul developed a passion for cooking during his childhood in Haiti, and after graduating from Drexel University’s Culinary Arts program, he went on to work for various Stephen Starr and Jose Garces establishments. Most recently he was a chef/partner at Herban Quality Eats, an ingredient-driven fast casual restaurant. In 2016 he met his wife Leigh-Ann, who has a background in nutritional science, having worked with local organizations and schools to teach nutrition, gardening, and sustainability. With shared interests, they decided to create Everything We Eat, and this April, they bring their collaborative project to COOK, preparing a spring-centric menu: grilled asparagus gazpacho with tarragon oil and burrata; sprouted quinoa salad with chermoula, Heritage Farm greens, pickled radishes and cured salmon; citrus poached sea bass with black walnut crust, ramp risotto and seasonal mushrooms; and for dessert, cardamom flan strawberry crisp.

Saturday, April 28, 7pm
Private Event with Kenneth Bush of Bistrot La Minette

Sunday, April 29, 10am
Private Event with Carly Zimmerman of Challah for Hunger

Sunday, April 29, 2pm
Challah Making with Carly Zimmerman of Challah For Hunger
Challah for Hunger brings people together to bake and sell challah bread to raise money and awareness for social justice. Their network of 78 chapters around the world engages 3,500 volunteers annually. Their volunteers, who are college students, come together as a community, bake bread, learn about hunger in their community and abroad, and sell the bread to raise funds for charities fighting hunger. Join Challah for Hunger’s Carly Zimmerman at COOK when she will demo three different, delicious challah styles including: “everything bagel” challah with cream cheese; fig, rosemary and sea salt challah; and dulce de leche and cinnamon challah. This is the perfect class for the novice bread baker or those looking to expand their baking repertoire. Guests will get to sample all 3 challahs during class.

Monday, April 30, 7pm
COOKbook Author Series: “Tree of Life: Turkish Home Cooking” with Joy Stocke
Following a cultural adventure tour of Turkey that spanned ten years, Joy Stocke returned home to her New Jersey kitchen, where she couldn’t help but call upon the flavors of Anatolia as a kind of culinary souvenir. She found herself incorporating that sensibility into the food she cooked for friends and family. Based on her memoir Anatolian Days and Nights, Tree of Life presents more than 100 accessible recipes inspired by Turkish food traditions found in the author’s travels. These thoughtful adaptations of authentic dishes draw on readily available ingredients while featuring traditional techniques. For her COOK debut, Joy’s Turkish feast celebrates the Spring Equinox with a menu including gougeres a la Turka and Anatolian nut mix; velvety lentil soup, marinated cucumbers and fennel tulip salad; cacik , carrots with whipped feta, swordfish with lemon and raki, lamb kofte and bulgur with herbs; baklava; and a Persophone’s Revenge cocktail. A copy of “Tree of Life” is included in the class.

Tuesday, May 1, 7pm
Cheers to Five Years! Noord Fifth Anniversary with Joncarl Lachman & Bob Moysan
Time goes by when you’re having smørrebrød. It’s hard to believe, but it’s been five delicious years since Joncarl Lachman and Bob Moysan moved back to Philadelphia from Chicago to open Noord. The beloved East Passyunk BYOB menu showcases Nordic flavors, combining Dutch and Scandinavian fare that is truly unique to Philadelphia. Joncarl and Bob aim 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, Noord is home cooking done with technical know-how and finesse. Join us for a five-course “greatest hits” tasting menu that celebrates the fifth anniversary of Noord. And if you know Joncarl, aka the Darling Dutchman, you KNOW we’ll be pouring plenty of bubbly!

Wednesday, May 2, 7pm
The Food Of Mauritius with Brian Lofink of The Railroad Street Bar & Grille
Mark Twain once wrote, “Mauritius was made first and then heaven, heaven being copied after Mauritius.” Located in the Indian Ocean, east of Madagascar and southeast of the Seychelles, the small island of Mauritius was “discovered” (though not settled) by Arab and Portuguese sailors. Following Dutch, French and British colonial periods, the multi-ethnic island attained independence in 1968. Its tropical climate, sapphire blue waters and white powder beaches have helped make Mauritius a major tourist destination, with cuisine that reflects its melting pot makeup of Indian, African, Chinese and European (mostly French) cultures. Join Brian Lofink of The Railroad Street Bar & Grille in Linfield, PA, for a meal that celebrates the multi-cultural cooking of his very own mother’s homeland: millionaire’s salad (hearts of palm, shellfish, sauce rouge); dholl puri (lima bean curry, achar de legumes, coriander chutney); octopus rougaille (with cardamom basmati rice, farata); and coconut papaya panna cotta (served with black vanilla tea and butter cookies).

Thursday, May 3, 6pm
Private Event

Friday, May 4, 12pm
Private Event with Laura Frangiosa

Saturday, May 5, 6pm
Cinco de Mayo with Sarah May & Drew Gold of Grateful Plate
Grab your finest sombrero and vamonos to COOK for a vegetarian Cinco de Mayo celebration that is sure to be muy delicioso! Sarah May and Drew Gold of meal delivery service, Grateful Plate, will cook up festive, flavorful and plant-based Mexican dishes, each paired with a margarita: nachos with spring vegetables, pickled jalapeños, onions and radish, topped with cheese and lime crème fraîche (paired with a cucumber margarita); Mexican grilled romaine Caesar salad with cornbread croutons (paired with a classic margarita); sweet potato tacos with black bean puree (paired with a cinnamon blood orange margarita); and for dessert, vegan tres leches cake (paired with a hibiscus margarita). Que bueno!

Tuesday, May 8, 7pm
Private Event

Wednesday, May 9, 7pm
Private Event with Rich Freedman of Di Bruno Bros.

Thursday, May 10, 12pm
Private Event

Friday, May 11, 6pm
Keepin’ It Kombucha: An Internationally-Inspired Fermentation Happy Hour with Olga Sorzano of Baba’s Brew
Kombucha, the beverage the ancient Chinese called the “immortal health elixir” has a rich history of providing health benefits to those who drink it. Made from sweetened tea that’s been fermented by bacteria and yeast, kombucha has become a force in the health food market in recent years. At this class, guests will learn everything they need to know to safely brew the best tasting, healthiest Kombucha possible at home. Olga Sorzano, the founder of Baba’s Brew – Chester County’s local, organic, sustainable and traditional kombucha nano-brewery – will reveal the centuries old secrets of kombucha. In addition to a blackberry kombucha mojito, Olga will serve a globe-trotting selection of small plates that make use of fermentation, including a local cheese plate; zupa orgorkowa (Polish dill pickle soup); Korean chicken and kimchi fried rice; and Greek yogurt panna cotta with strawberry kombucha compote. The class includes a kombucha starter kit so you can put your new skills to good use! Please note that no full dinner will be served, but there will be light bites.

Sunday, May 13, 2pm
Mother’s Day Empanada Making with Jezabel Careaga of Jezabel’s Cafe
Inspired by the bakers in her family— her grandmother Julia, mother Aurelia, and aunt Sara – Jezabel Careaga’s pastries are an evolution of recipes she prepared as a child. At Jezabel’s Cafe, in Fitler Square, Argentine expat Jezabel is known for her empanadas, the stuffed pastry baked or fried that you can find throughout Latin America – the O.G. Hot Pocket, you might say. This Mother’s Day, join Jezabel for a hands-on empanada lesson, followed by a lunch of empanadas de pollo, empanadas caprese (filled with cherry tomatoes and basil), and for dessert, empanadas de banana and dulce de leche. To accompany the empanadas, Jezabel will pour a selection of tea blends from her West Philly Jezabel’s Studio. Guests will take home their own empanada creations, just so you don’t have to reach for that Hot Pocket next time you’re craving a snack.

Monday, May 14, 7pm
Pizza Gutt with Daniel Gutter
One could say that pizza is the new cheesesteak. Over the last decade, Philly has witnessed a thriving pizza scene, where the challenge is to stand out from the competition. Daniel Gutter, the man behind Pizza Gutt, which began as “Instagram’s first pizza shop,” has done just that. Daniel’s pizza obsession began during high school working at Cocco’s in Drexel Hill, and the passion continued at home during his free time, eventually being hired by Pizza Brain who was impressed by his Facebook pizza pics. After spending a year in Beijing where he trained chefs in American-style pizza making at Great Leap Brewing, Daniel returned home to work under Joe Beddia, whose Pizzeria Beddia was named Best Pizza in America by Bon Appétit Magazine. Fast forward: following a series of pop-ups all around town, Daniel has set up shop at W/N W/N, slinging pies to both Instagram customers and walk-ins. This May, 16 very lucky guests will get a crash course on dough making and sauce preparation (recipes will be provided). Following a pizza making demo, guests will enjoy a menu of Caesar salad (romaine, parmesan, focaccia croutons and Caesar dressing); classic cheese pizza (mozzarella, tomato sauce and parmesan); veggie pizza (mozzarella, spinach, roasted tomato, basil whipped ricotta, chili flakes, extra virgin olive oil); pepperoni pizza (mozzarella, tomato sauce, pepperoni, fried onions, pecorino) and chard pizza (mozzarella, chard, bacon fat, garlic and pecorino). PLUS, take home a specialty 10” pizza pan that Dan uses and one of his doughs in the pan so you can create your own pie or freeze for later use. Please note that this class is not vegetarian.

Tuesday, May 15, 7pm
Springtime In The Brandywine with Scott Megill of Grace Winery
Located in the idyllic Brandywine Valley, Grace Winery operates on a historic estate that features a charming inn, vineyard and a converted barn house tasting room showcasing Grace Winery selections. In the wine cellar of the tasting room is an intimate dining room, where Chef Scott Megill designs seasonal pairing menus that highlight the estate’s boutique wines. A Jersey native, Scott holds degrees from Widener University and Culinary Institute of America in Napa. Following a stint at Napa Valley at Ubuntu where he worked with Chef Jeremy Fox, Megill returned to the East Coast, working in kitchens at Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban. Scott’s May COOK menu is a testament to his focus on local, seasonal and farm-to-table ideals, pairing Grace Winery selections with plates that scream spring: oeufs en cocotte with ham, baby greens, herbs (paired with Grace Chardonnay); gnocchi Parisienne with snails and ramps (paired with Grace Rosé); rainbow trout with new potatoes, morels, nettles and fiddleheads (paired with Grace Dragonfly); and strawberry rhubarb tart with buttermilk ice cream.

Wednesday, May 16, 7pm
Private Philadelphia Magazine Event with Jason Cichonski of Ela and Little Noodle Co.

Friday, May 18, 7pm
Restaurant Sneak Peek: Elwood with Adam Diltz and Jenny Ko
Adam Diltz’s appreciation for Pennsylvania cuisine are rooted in early life experiences, spending time at his great-grandparents’ farm; learning how to hunt and fish from his grandfather; and observing his grandmother baking shoofly pie, sauerkraut and game meats. After culinary school, Adam went on to work for three James Beard Award winning chefs: Barbara Lynch at No. 9 Park in Boston, Jean Joho at Everest in Chicago, and Joseph Lenn at Blackberry Farm in Tennessee. In 2010, he moved to Philadelphia to work as a sous chef at the Yardley Inn, head chef of Farmicia, and most recently, executive chef at Johnny Brenda’s. Adam and his wife are in the final stages of opening Elwood, a 35-seat BYOB in Fishtown. The restaurant cultivates organic, locally sourced ingredients into a selection of unique dishes that celebrate the rich culinary traditions of Philadelphia and the surrounding Pennsylvania region. COOK is offering a sneak peek of Elwood this May with a menu that features eel, elderberry-molasses glaze, potato, caviar; asparagus, bacon vinaigrette, shad roe; duck, sauerkraut, mashed potatoes, fermented carrots, dilled beans, pepper vinegar, datsch; and a strawberry shortcake of biscuit and strawberry sorbet.

Saturday, May 19, 12pm
Indian Lunch Box: Tiffin with Rupen Rao of Rupen’s
Tiffins are mobile stacked lunch boxes that are delivered by tiffin carriers (tiffin-wallahs) to office goers in the city of Mumbai, India. Since office goers leave home early, their lunch boxes are picked up from their homes by these tiffin-wallahs once they are ready, later in the morning. They are then transported and delivered to their office by lunch time. Every day, with amazing precision, they deliver thousands of tiffins. Washington D.C. resident and Mumbai native Rupen Rao returns to COOK this May is an ode to all the women and the tiffin wallahs who make eating fresh food daily a reality. Rupen’s own mom (or mummy, as he says) made a tiffin for his dad each day of his working life! Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Enjoy a tiffin-style lunch that explores Mumbai’s regional cuisine: Kachumber, side salad, yellow lentils, white basmati rice, baby eggplants cooked with spiced coconut and peanut blend, and Mom’s chicken curry. For dessert, Rupen will prepare masala chai and sweet yogurt for dessert. Plus, each guest will go home with their own personal 4-tiered Mumbai tiffin!

Sunday, May 20, 12pm
Soul Food Brunch with Malik Ali of The Blue Duck
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali of comfort food haven The Blue Duck for a rib-sticking, finger-licking brunch including sweet potato hash with peppers, onions, beef chorizo, sunny eggs; fried chicken and waffles with spicy maple syrup; and cinnamon rice pudding with raisins, whipped cream and caramel sauce. Prior to his post at The Blue Duck, Malik worked at Joncarl Lachman and Lee Styer’s The Dutch, as well as Lachman’s Noord and Neuf. Recently honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Monday, May 21, 7pm
Sensational Seafood with Maureen Stoebenau of The Avenue Deli and Laura Frangiosa
This one is for the seafood lover in you. Join chefs and veteran COOK instructors Laura Frangiosa and Maureen Stoebenau of Lansdowne’s The Avenue Delicatessen for an evening that is sure to get you ready for all the shore feasts you’ll enjoy this summer. The duo’s fresh-from-the-sea menu features salmon ceviche with smoked tomato vinaigrette, avocado, red onion, tortillas; soft shell crab with green papaya salad, sambal mayo; fluke/flounder with spice rub, creamy corn sauce, corn and tomato salad, fried green tomato; pineapple upside down cake with toasted coconut ice cream. Maureen and Laura will provide you with seafood tips and tricks to blow your own guests out of the water (no pun intended!).

Tuesday, May 22, 6pm
Spoil Yourself!: The Delicious Science of Cheese and Charcuterie with Jamie Png and Ari Miller of 1732 Meats
Cured meats and artisan cheeses share much in common, and in this class we’ll explore the similarities in production methods used to produce them. You’re invited to sample a variety of beef, pork and lamb charcuterie from 1732 Meats, each paired with a different artisan cheese to highlight various aspects of the production process. Learn about heritage breeds, the link between flavor and feed, and the vital part ambient conditions play in the making of cheese and meat. 1732 Meats is the brainchild of Ari Miller, who began curing bacon in his Lansdowne home as a hobby. 1732 is now a major local producer of not only bacon but dry cured meats that can be found on the shelves at local grocers and on the menus of Philadelphia’s restaurants. A former artisan cheesemaker for Cherry Grove Farm and Reading Terminal Market’s Valley Shepherd Creamery, Jamie Png is a local cheesemaking instructor, educator and creamery tour guide. Please note that no full dinner will be served, but there will be light bites.

Wednesday, May 23, 7pm
Cookbook Author Series: “The Farm Cooking School” with Ian Knauer
Host of The Farm cooking show on PBS, Ian Knauer honed his cooking skills in the world-renowned test kitchens of Gourmet Magazine for almost a decade before returning to his family’s farm in Pennsylvania. After a year of searching for the perfect location, he founded The Farm Cooking School in Titusville, New Jersey, as a magical space where cooks of all levels can come together to learn and enjoy great food and community. Co-written with his Farm Cooking School colleague Shelley Wiseman, The Farm Cooking School is a cookbook for anyone who wants to learn to cook in tune with nature, celebrating seasonality. This May, Ian will bring his cooking school to our very own here in Philadelphia, where he’ll demo and serve a farm to table feast of asparagus mole with smokey coffee mayo; potato gnocchi with browned butter sauce; lamb with peas three-ways; and for dessert, pavlova rhubarb. Guests will receive a copy of “The Farm Cooking School.”

Thursday, May 24, 6pm
Lehigh Libations: An Eight Oaks Cocktail Class with Jackie Cusack of Alchemist Society and Mike Landers of Martha
The locavore movement in Philadelphia is not limited to dinner menus. The Philadelphia region is experiencing a boom in local distilleries, producing innovative, craft spirits that are gaining national attention. One such distillery is Eight Oaks, a veteran-owned farm distillery located in the rolling hills of Lehigh Valley. Eight Oaks grows their own grains just steps away from the distillery. Join Jackie Cusack of The Alchemist Society, a Northern Liberties booze biz workspace/lab/classroom, and Mike Landers, head bartender at Kensington local spirits/beer bar Martha, for a cocktail class showcasing Eight Oaks’s portfolio of spirits. Cocktails include Peach Mountain Shogun, a tall refreshing Eight Oaks Bourbon peach habanero cocktail; Testarosa, a bittersweet Negroni variation aperitif featuring Eight Oaks Gin; Jack Rose, a classic authentic applejack cocktail featuring aged Applejack; and a Traditional Rye Old Fashioned. Please note that no full dinner will be served, but there will be light bites.

Monday, April 23, 7pm
An Evening with Chris Tavares of Davio’s
Davio’s Philadelphia’s Executive Chef Chris Tavares knows pasta. He has to. The Center City institution arguably serves more pasta in this town than anyone and they like to keep it fresh and change up their menu seasonally. Join Chef Chris for a night of carb-loading when he will demo a menu including: Philly cheesesteak spring rolls; hand-rolled potato gnocchi with organic mushrooms, basil and white truffle oil; tagliatelle bolognese with braised veal, beef, pork and tomato sauce; and for dessert, warm chocolate cake with amarena cherries and vanilla gelato. Mangia! Mangia!

Tuesday, May 29, 7pm
A Southern Jawn with Justin Swain of Rex 1516
Chef Justin Swain, though a native Philadelphian, knows a thing or two about Southern cooking. At Rex 1516, Justin trained under Regis Jansen, the Alabamian opening chef who turned the South Street restaurant into one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. At many a COOK class, Justin has wowed guests with authentic flavors of the South. This May, Justin is doing things a little differently, combining his Philly roots with Southern staples – phusion, shall we say? Join us for a super supper featuring tasso ham and pimento cheese on pretzel cracker; Texas hot link on an Amoroso roll with Texas BBQ sauce and green tomato relish; fried chicken with Carolina gold rice and sorghum glazed broccoli rabe; and to cap things off, banana pudding gelati. Youse are gonna love it, ya’ll.

Wednesday, May 30, 7pm
The Meat Man Goes Moo: A Birchrun Hills Dairy Dinner with Nick Macri of La Divisa Meats and Sue Miller of Birchrun Hills Farm
Chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats, returns to COOK for a special dinner alongside award-winning cheesemaker, Sue Miller of Birchrun Hills Farm. The two are teaming up for the third time at COOK for a night of delicious seasonal fare that makes use of delicious dairy from the farm. Guests will enjoy a menu of beef carpaccio with fromage blanc and spring greens; whey cavatelli with mushrooms, pancetta and Birchrun Equinox; milk braised coppa with mixed radishes and spinach salad; and for dessert, fried milk. Before opening his own charcuterie-butcher shop, Macri worked at such iconic Philly restaurants as Southwark and Osteria. Miller, whose cheeses are some of the best around, will be on hand to discuss farming and cheesemaking. Cow-abunga indeed!

Thursday, May 31, 7pm
Girl Meets Grill: Easy Summertime Entertaining with Becca O’Brien of Two Birds Catering & Canning
For many people, Memorial Day is the official start of grilling season. So for those of you who have been waiting, we have a treat for you! Chef Becca O’Brien of Two Birds Catering & Canning has been cooking professionally and working in restaurants for over 15 years now. Having spent time on the line at Stephen Starr steakhouse, Barclay Prime, you could say she’s no stranger to the grill. Join Becca when she returns to COOK for an evening of simple summer fare perfect for your next gathering around the grill: grilled shrimp Caesar salad with croutons, avocado, parmesan and creamy Caesar dressing; marinated grilled flank steak tacos with poblano crema, pico de gallo, guacamole and queso fresco and chipotle potato salad; grilled chicken sliders with lettuce, tomato, pickled jalapeños, basil aioli and balsamic grilled red onion, served with cranberry-walnut coleslaw and four-cheese smoky mac ‘n cheese; and ricotta pie with mixed berries, whipped cream and candied pretzel crumble. Becca’s tips and tricks will be sure to make you the King or Queen of The Grill this summer! Recipes will be provided.

Saturday, June 2, 1pm
Plant-Based Baking with Christina Martin of Cooking to Nourish
Join Philadelphia-based vegan chef and healthy food advocate Christina Martin for a vegan dessert demo sure to please everyone, regardless of dietary lifestyle. While working toward her culinary degree, Christina had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Christina returns to COOK for an afternoon of plant-based baked treats including strawberry shortcake, blueberry cobbler, and brownies.

Sunday, June 3, 12pm
Summer Brunch with Becca O’Brien of Two Birds Catering and Canning
Best meal of the week? Brunch! COOK veteran Becca O’Brien of Two Birds Catering & Canning is a bit of a brunch master, so get ready. Becca will demo and serve up some delicious brunch dishes that you can replicate when you invite us over for brunch: huevos rancheros with chorizo and quail egg; spring vegetable and house, smoked bacon frittata with frisée and baby green salad; crab cake benedict with poached egg and hollandaise; and strawberry rhubarb shortcake. O’Brien has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In March of 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK. Oh, and it wouldn’t be brunch without bloody marys and mimosas!

Tuesday, June 5, 7pm
The Netherlands Antilles Kitchen with Joncarl Lachman of Noord
Philly native, Joncarl Lachman, aka the Darling Dutchman, continues to expand palates and bring exciting new flavors at Noord, his northern European BYOB and at The Dutch, his casual breakfast and lunch spot that combines elements of traditional Dutch fare with Pennsylvania Dutch cookery. This June, Joncarl will treat sixteen lucky COOK guests to a taste of the Netherlands Antilles, a collection of islands that formed a constituent nation belonging to the Kingdom of the Netherlands. The island “nation” which included Aruba, Bonaire, Curaçao, Saba, Sint Eustatius and Sint Maarten officially dissolved as a separate, autonomous country in 2010 although the islands remain either special municipalities or constituent states of the Netherlands. As is common with other colonial territories, the Dutch Antilles’ cuisine is not one cuisine, but rather a blend of French, Dutch, English, Spanish, Caribbean Creole and African cuisines. Join Joncarl for an island-hopping menu of pindasoep from Curaçao (spicy peanut soup with an African history); keshi yena (stuffed gouda cheese); kabritu stoba from Bonaire (traditional curried goat); bread pudding with banana na binja (a classic banana dessert served at parties in Aruba).

Wednesday, June 6, 7pm
An Evening with Peter Woolsey of Bistrot La Minette
Join Philly Francophile (and thoroughly entertaining jokester) Peter Woolsey when he returns to COOK for what is sure to be a decadently delicious meal. Peter spent many years living in France and working in Parisian kitchens. It was there that his dream to create a restaurant in his native Philadelphia that showcased his love of the authentic bistrot experience was born. While his Bistrot La Minette serves some of the most authentic and delicious French fare in town, his second restaurant La Peg pays homage to casual, regional American cuisine. His menus at COOK and at the restaurant feature some of the most genuine and delicious French fare in town. Can you say ooh la la?

Thursday, June 7, 6pm
Vegan Beach House Happy Hour with Rachel Klein of Miss Rachel’s Pantry
Bikini season and eating healthily go hand in hand! This is the perfect class for plant-based selections that will satisfy all of your guests at your next scrumptious summer soiree at the shore (try and say that three times after happy hour)! At her successful South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for a festive happy hour of beachy vegan bites, including a vegan crab boil; warm potato salad, bbq seitan and radish pickle; and heirloom tomato caprese sandwiches with cashew mozzarella. And what’s happy hour without some booze? We’ll be serving a surprise cocktail as well as some rosé. Enjoy the shore, hold the traffic!

Friday, June 8, 7pm
Smoke and Fire with John Patterson of Fork
It’s hard to believe, but it’s true – Fork has been around for twenty years. Owner Ellen Yin’s elegantly casual New American bistro helped pave the way for Old City’s revival in the mid-1990s. Since then, Fork has been a consistently-praised landmark in a city whose dining scene has exploded, thanks in part to pioneers like Yin and the chefs who have led Fork’s kitchen over the last two decades. Following local posts at Talula’s Table and Blackfish, Fork Executive Chef John Patterson moved to New York City to serve as sous chef under chef Michael Anthony at Gramercy Tavern during Anthony’s James Beard Award-winning year in 2012. When Patterson decided to return to Philadelphia, he scoped the scene, not wanting to work just anywhere but somewhere that was special, ambitious, forward-thinking. He found that at Fork. Patterson’s June COOK menu is seasonally inspired, with each course featuring a grilled or smoked component: grilled oysters, green garlic butter, chile, parmesan, breadcrumb; grilled asparagus, torn croutons, poached egg; smoked grilled trout, peas, mustards, ham crumble; grilled loin of lamb, zucchini, spring garlic; compressed melon, grilled shortbread, elderflower yogurt. Definitely NOT your typical backyard bbq!

Saturday, June 9, 6pm
Celebrating Duan Wu Festival with Judy Ni And Andy Tessier of Baology
Held on the fifth day of the fifth month of the Chinese calendar, Duan Wu, also known as the Dragon Boat Festival, commemorates the life and death of Chinese scholar Qu Yuan. So why dragon boats? During the Zhou Dynasty, Qu Yuan was slandered by jealous government officials and banished by 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, and 16 lucky guests will learn the rest of the story when Judy Ni and Andy Tessier of Baology return to COOK. While working at the farm-to-table Blue Hill at Stone Barns, Judy eventually crossed paths with her now husband Andy, who was working for Daniel Boulud. The couple relocated to Philadelphia, where they helped run Chef Josh Lawler’s beloved BYOB The Farm & Fisherman. The emphasis on sustainability and seasonality that they picked up at both restaurants is now at play at Baology, where Judy and Andy focus on Taiwanese street food. This June, head to COOK for a five-course Duan Wu meal including sheng jian bao (pan-fried pork soup dumplings, doughier cousins to the better known xiao long bao soup dumplings); stir-fried HsinChu rice noodles (famous rice noodles that come from Judy’s parents hometown of HsinChu, stirred with veggies and lobster); zong zi (sticky rice dumpling filled with pork, shiitake mushrooms and dried shrimp, wrapped and cooked in bamboo leaves); seafood soup with sha cha sauce); and pineapple tart, a classic Taiwanese pastry. Plus, Team Baology will be serving some cocktails made with classic Taiwanese sodas (Apple Sidra and Hey Song Sarsaparilla) as well as a boba tea drink (alcoholic and non-alcoholic) to get you in the spirit of things!

Monday, June 11, 7pm
The Thrill of The Grill with Carolyn Nguyen and Michael Sultan of 33rd Street Hospitality
Love a summer barbecue but looking to upgrade from burgers and dogs? This one’s for you! You may know Carolyn Nguyen and Michael Sultan from their popular food trucks – Street Food Philly, Say Cheese Philadelphia, and Taco Mondo – and their brick and mortar Revolution Taco near Rittenhouse Square. This June, COOK invites you to sample their catering business, 33rd Street Hospitality Catering, which aims to meet growing demands by the public to have menus from the three trucks and Revolution Taco at private events and public festivals. Michael and Carolyn’s eclectic approach is reflected in their ultimate grill-lover’s menu this June which includes grilled octopus panzanella salad with a charred tomato vinaigrette; grilled sugarcaned skewered shrimp with tamarind BBQ, lettuce wraps, peanut and pickled veg; grilled hanger steak taco with a charred scallion chimichurri; grilled lobster roll with roasted corn; and for dessert, grilled cherries with a lavender cream and grilled pound cake.

Tuesday, June 12, 6pm
Private Event

Wednesday, June 13, 7pm
Private Philadelphia Magazine Event

Saturday, June 16, 7pm
Private Event with Jon Cichon of Lacroix and Nick Elmi of Laurel

Sunday, June 17, 6pm
Japanese Home Cooking with Doug Allen of Lacroix and Kyoko Noguchi of Serpico
Every food culture has its own nostalgic dishes that bring us back to our youth, and Japanese cuisine is no exception. There is much more to Japanese food than the pristine and minimal art of sushi, and COOK is excited to host Doug Allen, Chef de Cuisine of Lacroix, and his wife Kyoko Noguchi-Allen of Serpico for an evening devoted to the dishes that Kyoko grew up on. Doug will serve modern interpretations of those dishes, including an hors d’oeuvres duo of rice cake,uni, sweet soy and sweetbreads “karaage style”; octopus and summer vegetable sunomono; chowan mushi with lobster, chanterelle, pea leaf; izakaya favorites (robata skewers, gyoza, assorted pickles); aged Long Island duck okonomiyaki; and ochazuke (green tea, sushi rice, madai). Plus, we’ll be pouring some Japanese sake – kanpai!

Monday, June 18, 7pm
Eating Internationally with Brian Ricci of Philabundance
Given the melting pot nature of the United States, the American’s diet is inevitably diverse. In one day, a typical American’s tastebuds undergo a globe-trotting journey. For example, Mexican in the morning, Italian at lunch and Chinese in the evening. So one could say that contemporary American cuisine isn’t one thing but rather the eclectic combination of many cuisines. And if anyone knows eclectic, it’s Brian Ricci, whose diverse cooking career began at NYC restaurateur Danny Meyer’s Indian-inspired Tabla. After moving to Philadelphia, Chef Ricci held positions at Django, Supper, Pub & Kitchen, Kennett and Brick & Mortar, earning nods from Esquire and Travel & Leisure. This June at COOK, Brian’s border-crossing menu features a snack bread with chili butter and cashew (East Africa); chilled soup with melon and chili (Central America); warm polenta with spring vegetables and braised lamb (India); coconut lemongrass popsicles or semifreddo (SE Asia). No passport required!

Tuesday, June 19, 12pm
Private Event

Wednesday, June 20, 7pm
Private Event with Nick Macri of La Divisa Meats

Thursday, June 21, 6pm
Rosé All Day with Ashley Costanzo of Vintage Imports
Life isn’t all diamonds and rosé, but it should be. Join Ashley Costanzo of local importer and distributor Vintage Imports for an evening dedicated to the perfectly pink potable that we love the most. Dry rosé (not to be confused with White Zinfandel) from around the world will be explored, discovered and of course, tasted at this oenophile’s dream class – and it’s the perfect way to usher in the spring. Ashley’s pink picks include Chateau de Ferrages “Roumery” Rose, Provence France 2017; Decoy by Duckhorn Rose, California 2017; Cune Rose, Rioja Alta, Rioja Spain 2017; Escudo Real Rose, Minho, Vinho Verde Portugal 2017; and Cleto Chiarli Rose Brut de Noir, Spumante VSQ, Emilia Romagna, Italy N/V. Please note that no full dinner will be served, but there will be light bites.

Friday, June 22, 7pm
Simply Good Summer with Jared Cannon of Simply Good Jars + SIPP Organics
Culinary Institute of America graduate Jared Cannon founded Simply Good Jars with a mission: provide healthy food that is not only easily accessible but also really, really tasty. Working with professional chefs with years in the industry, Simply Good Jars brings a sustainable approach to the new world of healthy meal subscription, providing subscribers with the best locally grown ingredients in reduced-waste packaging. Simply Good Jars not only delivers to your office but also picks up empty jars from the previous week; with every jar that is returned, Simply Good donates one fresh, healthy meal to battle local hunger. In essence: eat good, feel good, do good. We are delighted to welcome Jared to COOK this June as he pairs a menu of healthy, summery dishes, paired with seasonal cocktails that showcase SIPP Organics sparkling craft sodas: grilled peach and prosciutto bites with ricotta salata and fig, served with SIPP Summer Pear cocktail; lobster “scampi” with tarragon, garlic, leeks, lemon and parsley, served with SIPP Lemon Flower cocktail; Korean marinated hanger steak with charred bok choy and scallion chimichurri, served with SIPP Ginger Blossom cocktail; and blood orange “no-bake” cheesecake, served with SIPP zesty orange margarita.

Sunday, June 24, 1pm
For The Love of Strawberries with Pastry Chef Peter Scarola
Come June, everything’s coming up strawberries! Pastry Chef extraordinaire is returning to COOK for an afternoon devoted to the mighty strawberry, with demonstrations and tastings of strawberry gazpacho, strawberry crostata, strawberry-olive oil cake and strawberry granita. Most recently, Scarola was Pastry Chef for Daniel Stern’s R2L since its opening in January of 2010. With Chef Scarola at the helm of this class (he was recognized recently as a Rising Star Pastry Chef of Philadelphia through starchefs.com – a significant industry honor), you are sure to learn from the berry best!

Monday, June 25, 7pm
Summertime On The Bay with Matthew Gansert of Jaxon BYOB
Jaxon is a small, quaint BYOB restaurant located in Northern Liberties. It is the exact opposite of owner Toni Schiro’s previous popular late night spots, The Latest Dish and Fluid. By contrast, Jaxon is a cozy, whitewashed 22-seat jewelbox of a restaurant, with a seasonal, evolving menu overseen by Chef Matt Gansert, whose eclectic resume includes Pub & Kitchen, Rex 1516 and Will BYOB. Craig Laban of the Philadelphia Inquirer praised Gansert’s “ever-changing menu [that] roams wide through various cultures and techniques while staying rooted in current local ingredients and seasonality.” Don’t miss Gansert’s return to COOK this June when he brings bay fare to the Square!

Tuesday, June 26, 7pm
Colombian Inspired Fare with Adrian Estrada of Amada and Elizabeth Kozisek of Tinto + Village Whiskey
Recently Adrian Estrada of Amada graced COOK’s kitchen at a private event, wowing guests with the authentic, delicious tapas that Amada has been churning out for over a decade in Old City. When we asked Adrian if he would return for a public class, he agreed and then (pleasantly) surprised us by proposing an evening of Colombian cuisine. Whether you’re familiar with or a stranger to Colombian cooking, you’re in for a real treat! Adrian’s extensive Colombian COOK menu features empanadas with chicken ropa vieja and aji sauce / patacones (plantain) with Colombian chorizo escabeche; garlic shrimp in cazuelas / chicken sancocho ( Colombian soup); short rib tamale with salsa verde; lechon (pork shank with crispy skin) with white beans and avocado / pan de yucca (Colombian yucca bread) / salt roasted Yukon potatoes with bacon marmalade; and for dessert, oven baked sweet plantain with queso fresco and honey. Plus, Elizabeth Kozisek of Tinto and Village Whiskey (and Adrian’s wife!) will be mixing up a surprise cocktail to get you in the Colombian spirit of things. Don’t delay signing up for this one!

Wednesday, June 27, 7pm
Wine + Swine: The Argentina Edition with Mitch Skwer of The Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, a match made in heaven. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Join Mitch and Nick for an Argentine wine pairing dinner featuring jamon tonatto, paired with Pulenta Estate Chardonnay 2015 (Lujan de Cuyo); pork, olive and potato empanadas, paired with La Posta Bonarda “Armando” (Mendoza) 2015; mixed grill of chorizo, pork rib chop and belly with chimichurri, paired with Chaman Petit Verdot (La Consulta) 2014; and for dessert, flan, paired with Callia Alta Torrontes 2016 (Tulum Valley).

Thursday, June 28, 7pm
An Evening in Abruzzo with Damon Menapace of Le Virtù
Located on vibrant East Passyunk Avenue, Le Virtù is dedicated to the cuisine of Abruzzo, the Italian region east of Rome. Dishes at Le Virtù are rooted in or inspired by the Abruzzese culinary traditions of the shepherds, farmers and fishermen of Italy’s wildest and most unspoiled region. Recently, owners Francis Cratil-Cretarola and Cathy Lee hired Damon Menapace, previously of Kensington Quarters, to lead the kitchen at Le Virtù. Damon’s Italian cooking pedigree is strong, having also spent time at Marc Vetri’s Osteria and Alla Spina. In addition to his resume, Damon is committed to sourcing from dedicated farmers and producers in order to provide the best-tasting food possible. But don’t take our word for it – join Damon for one delicious evening in Abruzzo!

Saturday, June 30, 3pm
The Cheeses of Basque with Rocco Rainone of Di Bruno Bros.
Straddling the border between Spain and France is Basque Country, a destination for true epicureans. There’s something for everyone, from cider to txakoli wine, from Flintstone-like cuts of meat to pintxos (tapas) plates of fresh seafood. Also, there’s cheese, really good cheese, and here in Philly, nobody knows cheese like Di Bruno Bros. Longtime Di Bruno’s cheesemonger Rocco Rainone is heading to COOK this June for a tasting tour of Basque Country’s cheeses with the following small plates: piperade and goat cheese pintxo (Cana de Cabra, pasteurized goat, Spain); Tomme Brebis Chevre, eggplant caponata, cured ham, sundried tomato (pasteurized goat/sheep, France); Ardi Gasna with Basque saucisson sec, piment d’espelette honey (raw sheep, France); bacalao and Idiazabal pintxo (raw sheep, Spain); bleu de Basque with black cherries confit (raw sheep, France). Bonus: we’ll be pouring some Basque-appropriate alcoholic beverages! Please note this menu is not vegetarian.

Monday, July 2, 7pm
The Indo-Dutch Kitchen with Joncarl Lachman of Noord and The Dutch and Diana Widjojo of Hardena
Ever been to Noord, Joncarl Lachman’s East Passyunk Dutch wonderland, and thought, “What’s a curry doing on this menu, alongside beer broth mussels and smoked fish?” That’s no chef-y whim. For over three centuries, Indonesia was once the Dutch East Indies, formed formed from the nationalised colonies of the Dutch East India Company. Dutch colonial families were exposed to Indonesian cuisine via domestic servants and cooks, and although the Dutch East Indies is no more, the Dutch people’s taste for Indonesian flavors remains strong. While the relationship between the two cultures was tenuous during the colonial days, here in Philadelphia, there’s nothing but love between the Dutch-focused Noord and the homestyle Indonesian Hardena. Hardena, located in the South Philly’s Point Breeze neighborhood and owned by the multi-generation Widjojo family, is one of Lachman’s favorite go-to’s. Over the years, Joncarl has even hosted several collaborative dinners with the ladies of Hardena, which may in part be responsible for Hardena . This July, that collaboration comes to COOK, when Joncarl teams up with Diana Widjojo for a meal that showcases the Indo-Dutch culinary tradition, with a menu of kerrie laksa (coconut curry chicken soup with noodles); repesan iksan (fish steamed in a banana leaf); saté babi (grilled skewered pork with Dutch pickles); and for dessert, pisang goreng (fried bananas with palm sugar syrup).

Sunday, July 8, 4pm
“Session Cocktails” with Author Drew Lazor and Jesse Cornell of Harper’s Garden
Bartenders are increasingly moving away from strong, spirituous cocktails toward a lighter canon of low-alcohol drinks that you can drink all day. These drinks provide an occasion for more leisurely socializing through their “sessionability” – you can have a few at a time without having to go down for a nap. Driven by a renewed interest in aperitifs and the increasing availability of liqueurs and amari in the U.S., these drinks provide new creative opportunities for professional bartenders and home hosts alike. Food and beverage writer Drew Lazor’s Session Cocktails explores the low-ABV (alcohol by volume) bar and includes 60 cocktail recipes from bartenders nationwide. Join Drew and celebrated local bartender Jesse Cornell for a “happy hour” of session cocktails: a mini-taste of Watermelon Cooler, followed by a Session Margarita, Roebling Rumrise, Old Hickory, and Amoxicillin. Jesse, who you may know from his time at Sbraga, Vesper, Whetstone and SkyGarten, is currently the bar manager at Harper’s Garden at 18th and Ludlow Streets, the latest indoor-outdoor bar/restaurant from FCM Hospitality, the company behind Morgan’s Pier and Parks on Tap. Jesse was also named one of “9 Under-the-Radar Bartenders You Need to Know in Philly” by Zagat, as well as Philly’s Best Bartender by Philadelphia Magazine in 2015. Please note that no full dinner will be served, but there will be light bites. Each guest will receive a copy of Lazor’s “Session Cocktails.”

Wednesday, July 11, 5:30pm
Private Event

Thursday, July 12, 7pm
Cooking with Cheese with Rich Freedman of Di Bruno Bros.
Join Chef Rich Freedman of DiBruno Bros. (aka House of Cheese) for an evening of cooking with the creamy goodness that has made DiBruno’s a Philadelphia institution. Freedman’s July menu includes truffle pecorino popcorn; fig and jamon serrano with Humboldt Fog; seared scallops, parmigiano reggiano and parsnip; La Tur mac and cheese, with a side of vegetables and short rib; and a dessert grilled cheese with raisin bread, Chiriboga Blue, bosc pear and honey. Freedman comes from a background in meats as his great grandfather was a butcher in Italy, eventually opening a butchery in Florida where Freedman began working at age 10. Locally, he has worked at Opa, The Olde Bar and for the Philadelphia Eagles and Phillies. This is a class not to be missed by cheese lovers. Say cheese!

Saturday, July 14, 6pm
Easy (Vegetarian!) Summer Entertaining with Becca O’Brien of Two Birds Catering and Canning
Ask any vegetarian and they’ll tell you that summertime is the easiest time to go meatless. With summer’s fresh produce, the options (and flavors) are endless, but you don’t have to necessarily be a vegetarian to celebrate the bounty of summer. So come one, come all to Becca O’Brien’s July appearance at COOK, where she will prepare a seasonal, vegetarian feast of fresh fried tortilla chips with edamame hummus, baba ganoush and red curry tofu salad; summer corn and sweet potato bisque with smoked tempeh, poached quail egg and grilled crostini; shiitake and smoked tofu summer rolls with ginger scallion sauce and pickled veggie salad; house made black bean burgers with mac and cheese and collard greens; and summer berry shortcake with pretzel crumbles. Becca O’Brien got her start in the kitchen as a child thanks to her grandmother’s Sunday spaghetti dinners, her mom’s love of baking and her dad’s adventurous cooking. Chef Becca has been cooking professionally, and working in restaurants for over 15 years now. And though she spent time at Stephen Starr steakhouse, Barclay Prime, she takes vegetable-forward cooking very seriously. Recipes will be provided.

Sunday, July 15, 12pm
Sausage Sunday with Nick Macri of La Divisa Meats
To link or not to link. That is the question. Join butcher and chef Nick Macri (aka @meatmanmacri) of Reading Terminal Market’s stellar charcuterie purveyor/butcher shop, La Divisa Meats, for a sausage making demo, followed by a brunch menu of sausage gravy and biscuits; garlic sausage with coddled egg and greens; and summer fruit cobbler. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Nick sources from wholly sustainable and primarily local farms for all his meat needs and you’ll taste the difference. This is a great class for meat lovers and those looking to start making sausage at home. Bonus: there will be bloody marys and mimosas!

Monday, July 16, 7pm
An Evening with Eric Leveillee of Marigold Kitchen
Marigold Kitchen is an upscale BYOB offering an avant-garde, New American tasting menu in a traditional, Victorian home in West Philly. Owners Andrew Kochan and Tim Lanza recently brought in Eric Leveillee as Executive Chef, and we’re delighted to welcome Eric back to COOK for an evening that promises to be some of the most inventive and beautiful food you’ll have all summer. Following a stint in Rhode Island, Eric returned to Philadelphia, working with James Beard Winner Greg Vernick at Vernick Food + Drink and most recently with Jeremy Nolen at Whetstone Tavern, as executive chef. Eric’s eclectic menu includes milk bread, kefir butter, raw honey; monkfish liver, flaxseed, savory; wild strawberry, fava beans, whey; tuna, avocado, celtics, garum; porcelet, meadow flavors; and melon, meringue, currants.

Tuesday, July 17, 7pm
Preservation Dinner with Seth Petitt of Urban Farmer and John Trogner of Tröegs
Ask anyone what preserve means in kitchen lingo, and they’ll immediately think of ubiquitous fruit jams and kosher dill pickles. But there’s a lot more to the art of preserving as a cooking method. With a little planning and the right equipment, you too can enjoy seasonal produce after its season. Join Seth Petitt of Urban Farmer for a midsummer night’s preservation dream, which will also include another fermented feature – beer, and lots of it! Located in the Logan Hotel in Philadelphia’s Logan Square, Urban Farmer is a farm-to-table-themed steakhouse with sister locations in Denver, Portland and Cleveland. The modern, yet inviting locally-sourced steakhouse is a reinvention of the staid dark-wood and white-tablecloth steakhouse model. Seth’s plates will be paired with with Tröegs beers, selected by the Central Pennsylvania independent brewery’s founder/owner/brewer John Trogner. Seth and John’s preservation pairing menu includes charcuterie with house pickles, tarragon mustard and sea salt crackers, paired with LaGrave; dry aged beef tartare with parmesan relish, pickled onions and cured egg, paired with Mortal Cherry; tomato panzanella with heirloom tomato, fermented cucumber and ricotta, paired with DreamWeaver; confit aged striploin with marrow dijon custard, brown butter carrots and black garlic bordelaise, paired with Perpetual IPA; and for dessert, blackberry cobbler with cultured vanilla ice cream, raw honey and bee pollen, paired with Blackberry Tizzy.

Wednesday, July 18, 7pm
Private Philadelphia Magazine Event with Peter Woolsey of Bistrot La Minette

Thursday, July 19, 6pm
Wine + Cheese Please with Jason Brooke of JB Hospitality Group and Rocco Rainone of Di Bruno Bros.
Wine + cheese = a winning combination. Another perfect pair? These two pros: Jason Brooke of JB Hospitality Group and Rocco Rainone, longtime Di Bruno Bros. cheesemonger. These two bring a heck of a lot to the table, and we invite you to enjoy their perfect pairings, including Bucheron (bloomy rind, goat, pasteurized, Loire Valley, France), paired with Aurore Dezat Sancerre 2016; Quadrello di Bufala (washed rind, buffalo, pasteurized, Lombardy, Italy), paired with La Spinetta Fontana Vi Barbera d’Asti 2013; Manchego 1605 (sheep, raw, Castilla La Mancha, Spain), paired with Bodegas Montecillo Rioja Gran Reserva 2009; Challerhocker (cow, raw, St. Gallen, Switzerland), paired with Predator Zinfandel Old Vine; Colston Bassett Stilton (blue, cow, pasteurized, Nottingham, England), paired with Taylor Fladgate 10 Year Old Tawny Port.

Saturday, July 21, 6pm
COOKbook Author Series: “The Vermont Non-GMO Cookbook” with Tracey Medeiros
The Vermont Non-GMO Cookbook honors the state’s mission to connect with its local organic farmlands and the farmers who nurture and care for them. The book celebrates the region’s esteemed organic food producers, farmers, cheesemakers, dairy farmers, and the chefs who partner with them to create delicious, innovative, organic, and non-GMO recipes. Author Tracey Medeiros is a graduate of the Culinary Arts program at Johnson and Wales University and has written several cookbooks focusing on that focus on New England regional cuisine and the sustainability movement. Tracey’s COOK debut menu features recipes from her latest book (and her home state): charred corn salad with cherry tomatoes, cilantro and cotija cheese; smoky lamb bolognese with olive oil and sea salt crostini; and dark chocolate and sea salt cookies. If you can’t make it up to New England this summer, no worries – it’s coming to you! Each guest will receive a copy of “The Vermont Non-GMO Cookbook.”

Sunday, Juy 22, 12pm
Plant-Based Picnic with Christina Martin of Cooking to Nourish
The summer BBQ season doesn’t have to be bad for you! Join Christina Martin for a plant-based summer picnic that’s sure to please, regardless of your dietary lifestyle. Christina Martin is a Philadelphia-based vegan chef and healthy food advocate. While working toward her culinary degree, she had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Join Christina this July when she returns to COOK for a vegan picnic spread that includes jackfruit sliders, potato salad, wheat berry salad and cherry galette. Recipes will be provided.

Tuesday, July 24, 7pm
An Evening on the Amalfi Coast with Matthew Gentile of Panorama
Located in Italy’s Campania region, the Amalfi Coast is a picture-perfect coastline known for its sea cliffs dotted with pastel confections of holiday homes and villas. The mere fact that its landscape is a UNESCO World Heritage Site should tell you that this is truly a dream vacation spot. In addition to its stunning cliffside villages and beaches of crystalline water, the Amalfi Coast is known for its cuisine, which is abundant in fish, seafood and fruit and vegetables ripened to perfection in the Mediterranean sun. So join Matthew Gentile of Panorama this July for a trip down the shore (not that one!) with a menu of zucchini (terrine, flower, sugo, colatura); tortelloni with clams, scallops sausage, heirloom tomato; aqua pazza with steel head trout, olive oil, herb brodo; and limoncello cake. Philadelphia Inquirer restaurant critic Craig Laban revisited Panorama, which originally opened in 1990, giving it an honorable three bells. According to Laban, Panorama’s most important move in its 2017 revamp was “hiring a talented young chef in Matthew Gentile, 33, an alum of Lacroix at the Rittenhouse with stints at Ela and Parc.” If you’ve visited Panorama lately, we’re sure you’ll agree!

Wednesday, July 25, 7pm
Sushi-101 with Matt Kemp of Shoon Sushi
Believe it or not, making sushi at home is surprisingly easy. With the right utensils and some patience to get acquainted with the techniques, all it takes is practice and, in no time at all, sumptuous at-home sushi awaits! Join Matt Kemp of Shoon for an evening of sushi and sashimi making and eating. Guests will enjoy a menu prepared by Kemp as well as learn about proper ingredients and equipment, fish butchery, making perfect rice, plating techniques and so much more. Kemp has worked and trained with Japanese Chefs across the country and most recently previously worked at Morimoto. He now brings his vision of intimate, Omakase-style dinners to the eight-seat counter at Boku, a private supper club in Philly. Kemp’s sushi menu includes an amuse course of micro herb salad, yuzu soy, ginger, toasted rice crisp; an interactive sashimi plating course with seasonal selections, fresh herb oil, infused soy; a nigiri tasting with shiromi, salmon belly, ikura/yuzu, big eye chutoro, herb oil foam; a maki tasting of zuke maki, salmon oshizushi, big eye temaki; and a dessert course of sweet peach, sake, white chocolate and amazake cloud. Select recipes will be provided.

Thursday, July 26, 7pm
A Summer Seafood Feast with Jenn Grosskruger of Ocean Prime
It’s OK to pretend you’re “downa shore” for one night when Jenn Grosskruger of Ocean Prime prepares a summer seafood smorgasbord at COOK. Ocean Prime is a modern American restaurant and lounge from renowned restaurateur Cameron Mitchell specializing in incredible seafood and prime steaks. Executive Chef Jennifer Grosskruger has risen quickly through the ranks at Ocean Prime. Born and raised in Heidelberg, Germany, Jenn is a graduate of the Le Cordon Bleu College of Culinary Arts in Orlando, Florida. Jenn’s sea-to-table lineup includes season oyster on the half shell with white balsamic granita, shallot, thyme; lobster toast with brioche, sweet pea, avocado; halibut and Parisian gnocchi with lemon pan jus, tomato compote; and coconut icebox cake with warm chocolate sauce. Oh, and no beach badges required.

Saturday, July 28, 12pm
Getting To Know Joe: A Cheesesteak Lunch with Joe Groh and Stefanilee Mahoney of Joe’s Steaks + Soda Shop
For more than six decades, Joe’s Steaks + Soda Shop has been serving cheesesteaks to a loyal clientele, beginning at its Northeast Philadelphia. When original owner Samuel Sherman passed away in 1999, Joe Groh, who literally grew up in Joe’s, purchased the business and remains the current owner. Joe’s second location in Fishtown opened in April of 2015, expanding the biz and its fanbase. So whether you’re a Joe’s loyalist or simply a sucker for a cheesesteak, join Joe Groh and General Manager Stefanilee Mahoney this July at COOK for a lunch of buffalo chicken fries with a side of blue cheese/ranch; classic American cheesesteak with or without onions; and Little Baby’s Why I Love Philly Shake (vanilla base with Tastykakes, soft pretzels and peanut chews).

Sunday, July 29, 12pm
Summer Pizza Party with Peggy Paul Casella of Thursday Night Pizza
We love a good ol’ pepperoni pizza just as much as you, but even pizza is deserving of the seasonal treatment. This July at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com will introduce you to three super summer pies: classic margherita; spring garlic, bacon and cream; and peach, prosciutto and ricotta. Since 2012, Peggy has dedicated her Thursdays to pizza-making, and her blog documents her self-guided experiments and offers inspiration for pizza enthusiasts looking to expand their repertoire of toppings and techniques. So, yes, Peggy knows pizza, but she also knows produce. Working part-time at a farmstand, Peggy literally has her finger on the pulse of seasonal produce and the local food scene. Welcome summer in a perfectly pizza kind of way! Recipes will be provided.

Monday, July 30, 7pm
Greek Summer Feast with Frances Vavloukis
To Greeks, food is not just food. It’s love, it’s family! Frances Vavloukis, a Philadelphia-based health and wellness coach, and her twin sister Katherine Pardalios reunite every year and create a Greek feast that no one can deny, and this year, you’re invited! This is the second time COOK has been graced with the Greek Twins’ presence, and this year, their cousin Irene is joining in. At once straightforward and elegant, Greek cooking is a divine marriage of bold flavors and fresh ingredients. Celebrate summer with a Greek-inspired menu of small plates, perfect for enjoying on a warm evening with a shot of Ouzo, including melintzanosalata (eggplant and parsley dip); chicken kebobs; piperies gemistes me feta (peppers stuffed with feta); garides saganaki (shrimp with tomatoes and feta); paithaka (rack of lambs); flatbread brushed with fresh oregano and olive oil; horiatiki (Greek salad); Dolmades (stuffed grape leaves); spanakopita (spinach and feta pie); baklava; and of course, Ouzo, a home brew anise liquor. Recipes will be provided.

Tuesday, July 31, 7pm
Summer Cookout with Scott Megill of Grace Winery
Located in the idyllic Brandywine Valley, Grace Winery operates on a historic estate that features a charming inn, vineyard and a converted barn house tasting room showcasing Grace Winery selections. In the wine cellar of the tasting room is an intimate dining room, where Chef Scott Megill designs seasonal pairing menus that highlight the estate’s boutique wines. A Jersey native, Scott holds degrees from Widener University and Culinary Institute of America in Napa. Following a stint at Napa Valley at Ubuntu where he worked with Chef Jeremy Fox, Megill returned to the East Coast, working in kitchens at Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban. Scott’s July COOK menu is a testament to his focus on local, seasonal and farm-to-table ideals, pairing Grace Winery selections with plates that scream summer cookout: an amuse of stuffed grape leaf; grilled scallops with summer vegetable ragu, paired with Pinot Gris; smoked chicken with pole beans, sweet potatoes and peaches, paired with Chardonnay; suckling pig porchetta with hishitos, watermelon and corn, paired with Cabernet Franc; and goat cheese panna cotta with berries and almonds, paired with, yes, frosé.

Wednesday, August 1, 12pm
Private Event with Katie Cavuto of Nourish Breathe Thrive

Thursday, August 2, 7pm
An Evening with with Chris and Leigh Ann Paul of Everything We Eat
Everything We Eat is an exciting collaboration between nutritionist Leigh-Ann Paul and chef Chris Paul. The Philadelphia couple prepares seasonal, locally and sustainably sourced weekly menus at the state of the art Dorrance A. Hamilton Culinary Enterprise Center in West Philadelphia. Everything We Eat’s goal is to share cooked gourmet meals with our clients. Paul developed a passion for cooking during his childhood in Haiti, and after graduating from Drexel University’s Culinary Arts program, he went on to work for various Stephen Starr and Jose Garces establishments. Most recently he was a chef/partner at Herban Quality Eats, an ingredient-driven fast casual restaurant. In 2016 he met his wife Leigh-Ann, who has a background in nutritional science, having worked with local organizations and schools to teach nutrition, gardening, and sustainability. With shared interests, they created Everything We Eat, and this August, they bring their collaborative project to COOK, preparing a summery supper menu: heirloom tomato salad with pickled heritage vegetables and holy basil oil; ember roasted carrots with marjoram pesto and hickory nuts; Jonah crab and sorrel zucchini blossoms; confit leg of lamb tortellini with sweet corn velouté, smoked gouda and maple tuile; and for dessert, goat’s milk blueberry cheesecake with lemon meringue.

Friday, August 3, 7pm
Lend Me Your Ears: Summer Corn Dinner with Becca O’Brien of Two Birds Catering and Canning
Bridge and tunnel jokes aside, New Jersey is a gift. Our Garden State neighbor blesses us each summer with shore vacations, ripe tomatoes, sweet peaches and, of course, corn! When Becca O’Brien of Two Birds Catering & Canning proposed a corn-centric feast, we were all ears (see what we did there?). Becca has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In March of 2014, she launched her own catering company called Two Birds Catering & Canning and teaches regularly at COOK. Her corny feast includes fresh fried corn chips with sweet corn guacamole; sweet corn bisque with chipotle sweet potato, goat cheese and charred scallion; shrimp and sweet corn fritters with Sriracha aioli and baby green salad; cornmeal crusted crab cake with summer corn and bacon succotash and roasted potatoes; and blueberry and lemon/maple cornmeal cake trifle with whipped cream and candied pecans. This one’s gonna be a-maize-ing! Recipes will be provided.

Saturday, August 4, 1pm
Sweet Vegan Treats with Shannon Roche and Meagan Benz of Crust Bakery
Crust Vegan Bakery is the brainchild of Shannon Roche and Meagan Benz, two vegans who grew up in the South and saw an opportunity for (and a void of) vegan baking. At Crust, everything is lovingly made by hand with all natural ingredients, is 100% vegan, and uses no artificial colors, flavors or preservatives. This August at COOK, Shannon and Meagan will demo and serve three desserts that feature summer fruit, with a vegan twist: pineapple upside down cake, peach cobbler, and fruit tarts. For the fruit tarts, Shannon and Meagan will demo how to prepare shortbread crust before leading guests in a hands-on tart assembly lesson. If you’re looking for dessert inspiration for your next summer gathering, this one’s for you!

Sunday, August 5, 12pm
Indian Biryani Lunch with Rupen Rao of Rupen’s
Be it north or be it south India, during summer the entire nation shares a common goal when it comes to food – beat the heat! Coconut, seafood, yogurt and cold desserts are everywhere, and a good smoked biryani (a layered meat and rice dish) is a perfect entrée with a cooling accompaniment of raita (a yogurt and cucumber condiment). This August, Washington D.C. resident, and Mumbai native, Rupen Rao, returns to COOK for a proper Indian Biryani lunch menu of mango lassi; coconut cilantro chutney fish cooked in banana leaves; chicken biryani with cucumber vegetable raita; and rose petal rice pudding. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Guests will receive a copy of Rupen’s second cookbook “Indian Cooking: Popular Restaurant Dishes.”

Tuesday, August 7, 7pm
Sensational Summer Supper with Katie Cavuto of Nourish Breathe Thrive
Katie Cavuto’s mission is to use her unique background as a chef and registered dietitian to teach others how easy it can be to live a healthy lifestyle – without sacrificing flavor. Her goal is to inspire people to fall in love with food the way she has. Katie is also the dietitian for the Philadelphia Phillies and Philadelphia Flyers and was one of 10 finalists on Season 5 of The Next Food Network Star. Join Cavuto when she returns to COOK to prepare a nourishing and flavorful meal that screams summer: watermelon gazpacho with lump crab; stone fruit caprese with arugula and pesto vinaigrette; summer “clam boil”; maple and mustard wild salmon with harissa roasted eggplants, quinoa and grape tabbouleh, zucchini with za’atar and feta; and a dessert of avocado and cashew pudding with summer berries.

Wednesday, August 8, 7pm
Starr Series: An Evening with Dionicio Jimenez and Matt Polzin of El Rey
Inspired by the amazing cuisines of Puebla and Veracruz, Steven Starr’s El Rey features soulful but accessible renditions of Mexican home cooking, bringing a unique south-of-the-border experience to Philadelphia. Prior to his post at El Rey, Executive Chef Dionicio Jimenez worked at Marc Vetri’s eponymous restaurant, followed by Xochitl while it was owned by Michael Solomonov. This August, Dionicio returns to COOK, accompanied by El Rey and Ranstead Room Beverage Manager Matt Polzin, who will provide festive beverage pairings for one muy deliciosa fiesta: prawn ceviche with pomegranate and beet aquachile, cherry heirloom tomato with queso fresco and zucchini blossom (paired with a Sparkling Scofflaw – bourbon, dry vermouth, grenadine, lemon, orange bitters, sparkling wine); rabbit in adobo with lettuce crema and cheese (paired with a Mezcal Paloma – Mezcal, lime, sugar, grapefruit soda); halibut with English peas and poblano with corn on the cob and salmon filet with jamaica and arbol pepper and plantain puree, bell peppers and bacon (paired with sauvignon blanc); achiote braised pork belly with pineapple butter, accompanied by lamb with vegetables and masa dumplings (paired with Tequila Hotel Nacional – reposado tequila, lime, pineapple, apricot liqueur, chili piquin salt); and for dessert, vanilla fried ice cream with chamoy (paired with Mexican Coffee – Kahlua, Licor 43, coffee, whipped cream, cinnamon). Que bueno!

Thursday, August 9, 7pm
Private Event

Friday, August 10, 7pm
Around The Argentine Table with Jezabel Careaga of Jezabel’s and Jesus Careaga
There’s a little slice of Argentina in Philadelphia’s Fitler Square neighborhood, and it’s called Jezabel’s. Operated by Argentine expat Jezabel Careaga, Jezabel’s delivers the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. For Jezabel, food is family – her cooking is an evolution of recipes she prepared as a child with her grandmother, mother and aunt. This August, COOK serves as an honorary family table as Jezabel is joined by her brother Jesus who will be visiting from Argentina. The brother and sister duo will prepare an Argentine spread featuring berenjera al escabeche (pickled eggplant crostini); choripan (chorizo with chimichurri sandwich); asado con salsa criolla (grilled flap steak with potato-carrot emulsion and salsa criolla); and flan, served with chantilly and caramel. So connect with your inner gaucho and come hungry!

Tuesday, August 14, 7pm
WhistlePig Whiskey Dinner with Brian Lofink of The Railroad Street Bar & Grill and Mira Anne Bhakta of WhistlePig Rye Whiskey
WhistlePig Whiskey is crafted by a band of dedicated rye enthusiasts who transformed an old Vermont dairy farm into a whiskey-making paradise. With a 500 acre farm and distillery, WhistlePig is one of the few American whiskey companies to conduct the entire whiskey-making process in one place, from harvesting the rye fields to distilling, barreling, aging and bottling the liquid. So if you’re a brown juice aficionado, join Mira Anne Bhakta of WhistlePig for a tasting dinner with plates prepared by Brian Lofink of Railroad Street Bar and Grill. The duo’s pairing menu features home grown corn and zucchini soup with jumbo lump crab, cracked black pepper and scallions, paired with WhistlePig Farmstock No.002; confit pork belly with Conebella Farms sharp cheddar grits, Vermont maple and home grown jalapeno glaze and crispy leeks, paired with WhistlePig 10 Yr; home grown heirloom tomato and roquefort grilled cheese with WhistlePig bacon, home grown hot pepper jam and fresh cut chips, paired with WhistlePig 15 Yr Straight Rye; and s’more “grilled cheese” parfait with dark chocolate mousse, smoked marshmallow, fromage blanc and graham cracker crumble, paired with WhistlePig 12 Yr Old World Cask Finish.

Wednesday, August 15, 7pm
Surf ‘N Turf with Nick Macri of La Divisa Meats
You may recognize Nick Macri’s name from our popular “Wine and Swine” pairing series. This August, @MeatManMacri returns to COOK for a different (but equally popular) pairing: surf and turf. That’s right, the man behind Reading Terminal Market’s local meats butchery will be pairing his meaty wares with succulent seafood for one helluva meal, featuring brandade and beef carpaccio; steamed clams with Spanish chorizo and tomatoes; grilled langoustines, smoked pork shoulder, new potatoes and corn; and for dessert, peach cobbler. Chef-turned-butcher Nick Macri has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats.

Thursday, August 16, 7pm
COOKbook Author Series: Tree of Life with Joy Stocke
Following a cultural adventure tour of Turkey that spanned ten years, Joy Stocke returned home to her New Jersey kitchen, where she couldn’t help but call upon the flavors of Anatolia as a kind of culinary souvenir. She found herself incorporating the sensibility into the food she cooked for friends and family. Based on her memoir Anatolian Days and Nights, her cookbook Tree of Life presents more than 100 accessible recipes inspired by Turkish food traditions found in the author’s travels. These thoughtful adaptations of authentic dishes draw on readily available ingredients while featuring traditional techniques. For her second visit to COOK, Joy’s Turkish feast celebrates the vibrant flavors of summer with a menu that includes Persephone’s Revenge Cocktail; gougeréres a’la Turka, quick summer pickles and Anatolian nut mix; dilled yogurt soup with chickpeas; shrimp in tomato and feta sauce with fresh herbs and raki, and cheese-filled, boat-shaped bread loaves; butter lettuce salad with nasturtium and tahini yogurt dressing; and fresh apricots with clotted cream and honey. A copy of “Tree of Life” is included in the class.

Friday, August 17, 6pm
Desserts and Cocktails For Dinner with Jefferson Oats and Andrew Ling of The Schulson Collective
We’ve hosted several cocktails-and-cheese sessions, but this, ladies and gentlemen, is an evening devoted entirely to the pairing of cocktails and confections. The Schulson Collective is Michael Schulson’s collection of trendsetting restaurants, including Philadelphia’s Sampan, Harp & Crown and Double Knot, as well as Hollywood, Florida’s Monkitail and Atlantic City’s Izakaya. Schulson’s Beverage Director Jefferson Oats and Pastry Chef Andrew Ling’s sweet pairing menu includes triple melon popsicles paired with sparkling sake; crème caramel paired with a cream sherry sour; fig clafoutis paired with a cachaça fig cordial; roasted peach, oat streusel and raspberry sorbet paired with Madeira; chocolate cake, hot chocolate sauce and mint ice cream paired with a Black Manhattan; and to wrap things up, a taste of limoncello! Who needs dinner when you have drinks and dessert?

Sunday, August 19, 6pm
An Evening with Jon Nodler, Sam Kincaid and Michael Fry of Cadence
Cadence is a (Three Bell!) regional American BYOB restaurant located in Philadelphia’s South Kensington neighborhood, offering a thoughtful and nuanced menu that focuses on some of the best ingredients the region has to offer. Co-Owners Jon Nodler, Samantha Kincaid and Michael Fry (three veterans of Ellen Yin’s High Street Hospitality) strive to provide an experience that is at once thought provoking and familiar. Jon and Sam’s COOK dinner this August will offer guests a snapshot of Cadence at summer’s peak, consisting of 4 courses plus small bites to compliment throughout. Expect plenty of fresh vegetables along with fish, meat and dairy from some of their favorite purveyors in Pennsylvania and New Jersey.

Monday, August 20, 7pm
Garden Party: An Evening with Ben Moore and Jesse Cornell of Harper’s Garden
Located at the corner of 18th and Ludlow Streets, Harper’s Garden is an indoor-outdoor urban getaway of sorts. The open-air veranda shades guests in a vibrant garden, offering a unique escape from the bustle of the area. Previously of Old City BYOB, Wister, La Croix and Le Bec Fin Executive Chef Ben Moore has created a menu of New American cuisine that focuses on seasonal, fresh, herbaceous ingredients. Bar Manager Jesse Cornell, who developed drink programs at Sbraga, Skygarten and Vesper, oversees Harper’s beverage program, which features a cocktail menu of fresh takes on the classics, plus a 30 tap draft system of rotating beers and wine. And while we highly encourage you to check out the actual garden at Harper’s Garden, Harper’s Garden is heading to COOK this August for a cocktail pairing dinner menu. Join us, and, as Harper’s Garden says, embrace the season!

Tuesday, August 21, 7pm
Private Philadelphia Magazine Event with George Sabatino

Wednesday, August 22, 7pm
Starr Series: An Evening with Andrew Sabin of Alma de Cuba
Steven Starr’s Alma de Cuba embodies the soul of classic Cuban cuisine, bringing the unmistakable cooking of the island into the 21st century. A stylish bilevel space influenced by classical Spanish architecture, the restaurant’s clean-yet-sensuous aesthetic is the ideal backdrop for Alma de Cuba’s “Nuevo Latino” cooking. With both authentic and innovative interpretations of Cuban classics, it’s the closest you’ll get to Cuba without buying a plane ticket — a Caribbean oasis in the heart of Philadelphia. Join Andrew Sabin for a Cuban crash course, covering the pillars of the island’s cuisine: ceviche (striped bass aguachile; yellowtail tiradito; and a cooked shrimp cocktail); rice (paella de mariscos – shrimp, lobster, clams and calamari); churrasco (grilled meat with chimichurri); and escabeche (summery accompaniment of grilled vegetables marinated in citrus and herbs).

Saturday, August 25, 12pm
Private Event with Nick Macri of La Divisa Meats

Sunday, August 26, 12pm
Soul Food Lunch with Malik Ali of Cescaphe
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali of Cescaphe for a soulful, rib-sticking lunch including cornbread bruschetta with spicy grill shrimp, tomato jam and herb honey; American goulash with rigatoni, brisket, spinach and basil; and vanilla bread pudding with homemade strawberry ice cream. Prior to his post at Cescaphe, Malik worked at Joncarl Lachman’s Noord and Neuf, Lachman and Lee Styer’s The Dutch, followed by The Blue Duck. Recently honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Monday, August 27, 7pm
French Foraging Dinner with Martin and Janet Gagne of La Maison and Heather McMonnies of Food Hedge
Dining in the South East of France offers a relaxed and restful way to feast. Establishments in Burgundy and Lyon are known as “auberges” where the emphasis is not on fancy shmancy haute cuisine, but rather on a convivial atmosphere, hearty preparations and a personal relationship with the proprietors. In their 300 year old stone house in Coventryville (population 23!), Chef Martin Gagné, and his wife Janet, own and operate La Maison, a 22 seat, three nights a week auberge in a way that all but transports you to the French countryside. The guiding principle for Chef Gagné is “Cuisine du Marché”, or a true representation of the finest and freshest of the season. Together with local forager Heather McMonnies of Food Hedge, Martin and Janet’s dinner will highlight the distinctly regional Pennsylvania abundance of late summer chanterelles, stone fruit, wineberries, sumac, green juniper and pickled persimmon exquisitely paired with the more traditional French offerings of Burgundy truffles, veal tenderloin, Coquilles Saint Jacques, foie gras and his signature “Brie, L. T.”.

Tuesday, August 28, 7pm
Tomato Dinner with Joncarl Lachman of Noord and The Dutch
We eat them all year long and in so many different ways, but summer is really the time to get your tomato fix! COOK veteran Joncarl Lachman of Noord and The Dutch will be serving a menu entirely devoted to the almighty tomato. Lachman, aka the Darling Dutchman, is known for keeping things seasonal and fresh at the beloved Noord, his northern European BYOB in the heart of East Passyunk’s restaurant row, and at The Dutch, his casual breakfast and lunch spot in Pennsport co-owned by Chef Lee Styer of Fond. Seasonally speaking, autumn will be here before you know it, so now’s your chance to bask in summer’s vegetable-that-is-really-a-fruit bounty! Please note that this class is not vegetarian.

Wednesday, August 29, 6pm
That’s Amore! Vegan Italian Happy Hour with Rachel Klein of Miss Rachel’s Pantry
At her successful South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for a festive happy hour of Mambo Italiano bites. And what’s happy hour without some booze? We’ll be pouring a selection of Italian wines to get you in the spirit of things!

Wednesday, September 5, 7pm
Wine + Swine: A Tour of Spain with Mitch Skwer of The Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, a match made in heaven. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Join Mitch and Nick for a Spanish wine pairing dinner featuring four pairings, each representing a distinct region in Spain: pork rillette stuffed piquillo peppers, paired with Ostatu Rioja Rosado 2017 (Rioja); botifarra sausage and pan con tomate, paired with Can Feixes Blanc 2017 (Catalonia); suckling pig with chickpea stew, paired with Jose Antonio Garcia Unculin Mencia Bierzo 2016 (Castile and León); leche frita with sherry vinegar caramel, paired with Toro Albala Marques de Poley Oloroso (Jerez).

Thursday, September 6, 5pm
Private Event

Friday, September 7, 7pm
An Evening with Bobby Surdam of Red Owl Tavern
Chef Robert “Bobby” Surdam has worked in restaurant kitchens, in virtually every capacity, since the age of 17. After graduating from L’Academie de Cuisine, Surdam worked in some of D.C.’s most exciting kitchens, including those operated by esteemed D.C. Chef Robert Weidmaier. Chef Surdam headed up culinary operations at Ashlar Restaurant and Bar at D.C.’s Morrison House Hotel, earning high praise from Washingtonian Magazine, Zagat, DC Eater and others. Previously the executive chef at Hotel Palomar’s Square 1682, Surdam is now Executive Chef at Hotel Monaco’s Red Owl Tavern. Join Surdam when he returns to COOK with a menu of beet “salad” with goat cheese fondue, endive, strawberries, baby carrots, mustard vinaigrette, pumpernickel; IPA braised beef cheek with creamy polenta, pickled maitake mushrooms, onion marmalade; rack of lamb with black truffle potato pave, eggplant puree, madeira jus; and for dessert, s’mores profiteroles with smoked milk chocolate ganache and torched meringue.

Sunday, September 9, 12pm
My Mother’s Indian Tiffin with Rupen Rao of Rupen’s
Throughout time in India, millions of spouses have arisen early in the morning to prepare dabbas for their loved ones in hopes of providing them with nourishment for the workday ahead. The concept of tiffin, or ‘dabba’, is a longstanding tradition, wherein a dabba-wallah, or tiffin carrier, picks up the tiffin to deliver it to the workplace just in time for lunch, the meal still warm, come rain or come shine. As a child, Washington D.C. resident, and Mumbai native, Rupen Rao, grew up watching his mother lovingly prepare a tiffin for his father each and every day of a career spanning 35 years. Join Rupen his September for the same tiffin-style meal, created with the freshest ingredients and finest spices with the utmost attention to flavor, to bring you a little slice of mummy’s kitchen. Rupen’s tiffin lunch will include masala chai; baingan bharta (charred, mashed eggplant) with khichadi (lentil rice porridge), served with papadum; rogan josh (Kashmir lamb stew) with sauteed lotus stems and spinach, served with store-bought garlic naan; and a dessert of gulab jamun. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Plus, each guest will go home with a copy of Rupen’s cookbook Indian Cooking From My Mom, as well as their own personal 2-tiered Mumbai tiffin.

Tuesday, September 11, 7pm
Old Amsterdam with Joncarl Lachman of Noord and The Dutch
Joncarl Lachman’s Noord, located in the heart of East Passyunk, pays tribute to Northern European cuisine. For Lachman, Noord was a figurative and literal return to his roots, departing Chicago for his native Philadelphia to open what is now a beloved eetcafé, serving the Northern European cookery that he grew up on. This September, Lachman returns to COOK to share his culinary heritage with comforting, hearty dishes from Old Amsterdam. Following a shot of Jenever with a herring and a pickle, enjoy bitterballen (pork krokets with mustard and housemade pickles); snert (Dutch split pea soup with smoked sausage and bacon); konijn (rabbit braised in beer, mustard, leeks, prunes); botterkoek met advocaat vla (Dutch almond cake with brandy almond custard. Join us, and you’ll understand why we commonly refer to Lachman as the Darling Dutchman!

Wednesday, September 12, 6pm
Apples To Apples: Local Cider Love with Meredith Rebar of Home Brewed Events
Cider is truly having a moment, and we want to celebrate that. While cider doesn’t taste like beer, the apple doesn’t fall far from the tree when it comes to fermentation. Join home brewing expert and beer enthusiast Meredith Rebar of Home Brewed Events for a tasting tour of local hard ciders. Sample some of the best local ciders the area has to offer, including Original 13 Strawberry Valkerie, Hale & True Hail to the Hop and top secret special releases from Ploughman Cider and Big Hill Ciderworks. Plus, during class Meredith will be demonstrating how to make your own cider at home, and samples of the demo batch will be available for pickup at a later date. Please note that no full dinner will be served, but there will be light bites.

Thursday, September 13, 6pm
Private Event

Friday, September 14, 6pm
Gin It To Win It: Bluecoat Gin Cocktail Class with Canyon Shayer and Barry Enders of Philadelphia Distilling
If you know your gin, you know Bluecoat. The pride of the local, craft distilling scene, Philly’s own Bluecoat Gin is handcrafted and small-batch distilled in a copper pot using only organic botanicals resulting in a smooth and delicate artisanal spirit. Join Canyon Shayer and Barry Enders of Philadelphia Distilling for a master class in all things gin, including four Bluecoat cocktail creations: Bee’s Knees (Bluecoat, fresh lemon juice, honey syrup), Clover Club (Bluecoat, fresh lemon juice, raspberry syrup, egg white), Dutch Courage (Bluecoat Barrel Finished Gin, Jack’s Aromatic and Citrus Bitters, honey syrup), Ninth Street (Bluecoat Barrel Finished Gin, Campari, Cocchi di Torino, Espresso Fernet). Please note that no full dinner will be served, but there will be light bites.

Saturday, September 15, 6pm
Mid-Autumn Festival with Judy Ni and Andy Tessier of Baology
Falling on the 15th day of the 8th month according to the Chinese lunar calendar, the Mid-Autumn Festival (aka Moon Festival) is the second grandest festival in China after the Chinese New Year. The annual occasion brings families together to celebrate the moon when it is at its roundest and brightest. The holiday is a thanksgiving of sorts, for nature’s abundance and for joyful reunions with loved ones. Join Judy Ni and Andy Tessier of Baology for a full moon feast of traditional Festival staples: pork and shrimp potstickers; BBQ pork, Taiwanese sausage and seasonal veggies; fruits of the sea (fish, squid, octopus); roasted duck; and red bean mooncake. Located at 18th Street and JFK Boulevard, Baology showcases Taiwanese street food, with a focus on fresh, high quality ingredients. While working at the farm-to-table Blue Hill at Stone Barns, Judy eventually crossed paths with her now husband Andy, who was working for Daniel Boulud. The couple relocated to Philadelphia, where they helped run Chef Josh Lawler’s beloved BYOB The Farm & Fisherman. The emphasis on sustainability and seasonality that they picked up at both restaurants is now at play at Baology.

Monday, September 17, 7pm
An Evening with Eric Leveillee of Marigold Kitchen
Marigold Kitchen is an upscale BYOB offering an avant-garde, New American tasting menu in a traditional, Victorian home in West Philly. Owners Andrew Kochan and Tim Lanza recently brought in Eric Leveillee as Executive Chef, and we’re delighted to welcome Eric back to COOK for an evening that promises to be some of the most inventive and beautiful food you’ll have all summer. Following a stint in Rhode Island, Eric returned to Philadelphia, working with James Beard Winner Greg Vernick at Vernick Food + Drink and most recently with Jeremy Nolen at Whetstone Tavern, as executive chef. While the menu is a surprise, take a look at Eric’s Instagram, and you’ll see for yourself that you’re in for a real treat – both for your eyes AND your tastebuds.

Tuesday, September 18, 7pm
The Nasi Lemak Lady’s Basket Of Food With Ange Branca of Saté Kampar
As a child growing up in Malaysia, Ange Branca of Saté Kampar never had an alarm clock. Every morning, she awoke to the crowing of the rooster crowing, very punctually as the sun rose, followed by the Nasi Lemak lady cycling around the neighbourhood singing “naaaasi lemak!” If you’re a Saté Kampar regular, you’re familiar with nasi lemak, essentially a packet of coconut cream soaked rice topped with sambal, peanuts, crispy anchovies and hard boiled egg, all neatly wrapped in a fresh banana leaf. Located in the heart of East Passyunk Avenue, Saté Kampar serves authentic Malaysian fare. How authentic? Chef-Owner Angelina Branca’s godmother is a recipe writer and preservationist, and many of the BYOB’s recipes come directly from Angelina’s hometown. Malaysia’s cuisine reflects its past, as a hub on the Spice Route, connecting China to Central, South and Southeast Asia; think of it as the original Asian Fusion, before such fusion became trendy in the West. Chef Owner Ange returns to COOK for an evening devoted to the Nasi Lemak Lady’s basket of offerings, including curry puff; nasi lemak, accompanied with ayam goreng berempah (think aromatic fried chicken) and achat (spicy pickled veggies); and kuih muih (traditional Malaysian desserts).

Wednesday, September 19, 7pm
Private Event

Thursday, September 20, 7pm
Private Philadelphia Magazine Event with Scott Schroeder of Hungry Pigeon

Friday, September 21, 7pm
Private Event with Rich Freedman of Di Bruno Bros.

Saturday, September 22, 2pm
COOKbook Author Series: “Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts” with Fran Costigan
It can be difficult to find truly indulgent vegan chocolate desserts. Alas, with cookbook author and baking instructor Fran Costigan’s latest book, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach. Fran has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she’s recreated some of her favorite chocolate desserts as better-for-you interpretations that pass the taste test. Join us for an educational and decadent afternoon of vegan treats from “Vegan Chocolate,” including Brooklyn blackout cake (filled and frosted with Fran’s almost instant chocolate pudding), ganache glazed fudgy gluten-free brownie bites, New York eggless creams, and mocha crème brûlée. Each guest will receive a copy of Fran’s “Vegan Chocolate.”

Sunday, September 23, 12pm
Brunch Is Best with Becca O’Brien of Two Birds Catering and Canning
Best meal of the week? Brunch! COOK veteran Becca O’Brien of Two Birds Catering and Canning is a bit of a brunch master, so get ready. Becca will demo and serve up some delicious brunch dishes that you can replicate when you invite us over for brunch: biscuit and gravy with a fried quail egg; chorizo and corn frittata with spicy watermelon and feta salad; crab cake benedict with poached egg, hollandaise and bacon/sweet potato hash; and banana bread French toast with candied walnuts and maple whipped cream. Plus, it wouldn’t be brunch without bloody marys and mimosas! O’Brien has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In 2014 she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK.

Monday, September 24, 7pm
End of Summer Produce Dinner with Matt Gansert
Temperatures may be in the 90’s today, but come late September, things begin to cool off and we will bid adieu to warm summer nights and all the produce that come with them. So before everything comes up pumpkins and root veggies, let’s have one last summer hurrah. Matt Gansert, whose eclectic resume includes Pub & Kitchen, Rex 1516, Will BYOB and Jaxon BYOB, will be COOKing up an end of summer feast with touches of the pending autumn: cold corn soup with coconut, melon and curry; arugula salad with speck, fried halloumi, fig jam and blueberry vinaigrette; ricotta gnudi with escargot, brown butter and sage; butter steak with rapini, wild mushrooms and unagi sauce; and for dessert, apple cinnamon crumble and sour cream sorbet.

Wednesday, September 26, 7pm
International Class of Pancakes: Celebrating National Pancake Day with Beth Kaufman Strauss of Grateful Plate
Fun fact: September 26 is National Pancake Day. We’re always up for a celebration, and this holiday is no exception. Veteran COOKing instructor and holistic health coach, Beth Kaufman Strauss of meal delivery service, Grateful Plate, returns to COOK this September for an evening devoted to pancakes, in all its international forms. Enjoy a four course vegetarian meal of scallion pancake with chili soy dipping sauce and carrot ginger slaw; harvest vegetable savory Dutch baby with smoked paprika maple drizzle; dosa with tofu samosa filling and sweet tamarind chutney; and carrot crêpe cake with cream cheese whip and candied spiced walnuts. Recipes will be provided. Due to the nature of this class, gluten-free and dairy-free dietary restrictions cannot be accommodated.

Saturday, September 29, 6pm
Food as Medicine with Jonathan Adams of Rival Bros. and William Duffy, MD
Food as Medicine is a new initiative from William Duffy, MD, Clinical Assistant Professor of Internal Medicine at the University of Pennsylvania. Duffy’s primary focus is one of lifestyle modification as both prevention and treatment of disease, and over the past year, he has developed a network of professionals in various industries who share this ethos. Enter Jonathan Adams (aka Johnny Mac), co-owner of Philly-based coffee roaster Rival Bros. Prior to his coffee empire, Jonathan worked in prestigious kitchens – under George Perrier at Brasserie Perrier and Paul Liebrandt at Gilt, followed by posts at Mugaritz, Snackbar and Pub & Kitchen. In addition to his chef-turned-coffee-roaster career turn, Jonathan has recently undergone another change; after turning 40, he’s adopted a healthy diet, mostly plant-based – a surprise to those who associate Jonathan with the decadent and meaty dishes he once churned out. Being part of Food as Medicine, Jonathan stresses that healthy and flavorful don’t have to be mutually exclusive. This won’t be the bland and boring fare that many of you may associate with the vegetarian diet. So whether you’re a longtime healthy eater or someone who’s simply looking to reduce the amount of meat and dairy in your diet, join him as he returns to COOK for a plant-based meal that includes green gazpacho with grapes and cucumber; tomato salad with watermelon and avocado; warm farro bowl with mushrooms, chickpeas, pickled corn and herb dressing; and roasted pears with honey cider sorbetto and crumbled cookies.

Sunday, September 30, 6pm
An Evening with Manuela Villasmil of Puyero Venezuelan Flavor
Located at 5th and South Streets, Puyero is a piece of Venezuela from Chef Manuela Villasmil brought into the heart of Philly. Prior to opening in 2017, Manuela, along with her husband Gil and his brother Gil and Simon Arends, noticed that Venezuela was underrepresented in Philadelphia’s vibrant dining scene, when compared to other Latin American cuisines. Puyero focuses on Venezuela’s street food – arepas, patacónes, cachapas, churros and more. We’re thrilled to host Puyero’s COOK debut this September as Manuela prepares a taste of Venezuela with yuca and guasacaca (an avocado dipping sauce); arepa stuffed with reina pepiada (chicken-avocado-salad) and gouda cheese; arepa stuffed with carne mechada (shredded beef), white cheese and fried sweet plantains; and for dessert, arroz con leche (rice pudding) with dulce de leche.

Monday, October 1, 12pm
Private Event with Doug Allen of Lacroix

Tuesday, October 2, 7pm
A Night in Sumatra with Diana Widjojo and Maylia Widjojo of Hardena
Located in South Philly’s Point Breeze neighborhood, Hardena has developed quite the following. If you’ve been there, you know why. If you haven’t, this is the perfect introduction to the homestyle Indonesian fare that the multi-generation Widjojo family lovingly prepares. Ena Widjojo opened Hardena in 2001 and recently handed the family business over to her daughters Diana and Maylia, who continue to serve generous portions of authentic Indonesian dishes, passed down to them from their family. Join Diana and Maylia for a dinner that will transport you to the Indonesian island of Sumatra with dishes like perkedel jagung (corn fritters with a side of sambal and veggie pickles); ayam bumbu rujak (grilled chicken in herbs and ginger); kentang balado (potatoes, shrimp and sator beans in red chilli paste); gulai kangkung (watercress and fried anchovy in coconut milk curry); and bika ambon (honeycomb cake with caramelized orange slices and rum sauce).

Thursday, October 4, 7pm
Patty Power! A Burger Bonanza with Justin Swain of Rex 1516
Chef and Philly native, Justin Swain, trained under the native Alabamian opening-chef of Rex 1516 and helped turn the South Street West restaurant into one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. In addition to finger licking good southern fare, Rex 1516 is lauded for its weekly citywide burger special that features a custom burger, a shot of Buffalo Trace bourbon and a pint of Philadelphia Brewing Company’s Newbold IPA. The burger specials, which are available on Tuesday and Wednesday evenings at Rex 1516, have become a weekly staple for chefs and other restaurant industry insiders. At COOK, Justin will show guests how to prepare three special burgers (which will be served slider-sized): classic burger (potato bun, special sauce, lettuce, cheese, pickles with side of fries); BBQ patty melt (Texas toast, BBQ sauce, caramelized onions, Swiss cheese with a side of onion rings); Rex burger (pimento cheese, crispy onions, Bibb lettuce, bacon, brioche bun with a side of sweet potato fries); and because where there’s burgers, there’s shakes, a malted milkshake for dessert. Burger lovers shouldn’t miss this!

Saturday, October 6, 6pm
Saturday Sandwich Slam with Nick Macri of La Divisa Meats
If you, like so many Philadelphians, are a sandwich fanatic, you’ll want to join us for this one! Butcher and chef Nick Macri (AKA Meat Man Macri) of Reading Terminal Market’s stellar charcuterie purveyor/butcher shop, La Divisa Meats, returns to COOK for an evening devoted to the art of the ‘wich. Nick sources from wholly sustainable and primarily local farms for all his meat needs and you’ll taste the difference. Nick will demo and serve three savory sandwiches: ham and cultured butter on baguette with frisée salad; pork milanese torta; and porchetta dip with ciabatta, white beans, mustard greens. And sticking with the theme for dessert… pizzelle and gelato sandwiches!

Sunday, October 7, 10am
Private Event with Carly Zimmerman of Challah For Hunger

Tuesday, October 9, 7pm
A Taste of Friuli with Lucio Palazzo of Loco Pez
A member of the opening team at Zahav, Chef Lucio Palazzo was invited by Michael Solomonov to helm Xochitl, his longtime Mexican venture, and so began Palazzo’s love affair with Mexican cuisine. Palazzo went on to work at Tim Spinner’s La Calaca Feliz in Fairmount and Taqueria Feliz in Manayunk prior to joining Loco Pez, which just opened its second location in West Philly. This October at COOK, Palazzo is going back, way back to his Italian roots. Palazzo was born and raised in Friuli, a northeast Italian region bordering Austria, Slovenia and the Adriatic Sea. The rich farms and vineyards of the Collio Goriziano, as well as memorable early meals aboard his father’s ship, inspired Lucio to pursue a culinary career. Friuli cooking is a composite of peasant fare, sophisticated Venetian food and influence from the Slavic and Austrian cultures. You’re invited to explore this off-the-beaten-path region of Italy as Palazzo prepares a Friulian feast: baccala and potato croquette, seaweed; carpaccio of fresh New Jersey tuna; potato and apple frico, radicchio; hubbard squash gnocchi, brown butter; beef brisket goulash, heirloom polenta, contorni; and for dessert, apple strudel.

Wednesday, October 10, 7pm
Sensational Seafood with Chris and Leigh Ann Paul of Everything We Eat
Everything We Eat is an exciting collaboration between nutritionist Leigh-Ann Paul and chef Chris Paul. The Philadelphia couple prepares seasonal, locally and sustainably sourced weekly menus at the state of the art Dorrance A. Hamilton Culinary Enterprise Center in West Philadelphia. Everything We Eat’s goal is to share cooked gourmet meals with our clients. Paul developed a passion for cooking during his childhood in Haiti, and after graduating from Drexel University’s Culinary Arts program, he went on to work for various Stephen Starr and Jose Garces establishments. Most recently he was a chef/partner at Herban Quality Eats, an ingredient-driven fast casual restaurant. In 2016 he met his wife Leigh-Ann, who has a background in nutritional science, having worked with local organizations and schools to teach nutrition, gardening, and sustainability. With shared interests, they decided to create Everything We Eat, and this April, they bring their collaborative project to COOK, preparing a seafood-centric menu: shrimp ceviche, tomato choka, avocado purée; smoked trout ravioli, purple potatoes, crispy garlic; bouillabaisse with mussels, clams, shrimp, saffron toast; golden tilefish, dirty heirloom grits; and a dessert of apple cider beignets. Chris and Leigh Ann will provide you with seafood tips and tricks to blow your own guests out of the water (no pun intended!).

Thursday, October 11, 7pm
Private Event with Katie Cavuto

Friday, October 12, 6pm
Cheese Your Own Cider Adventure with Ben Wenk of Ploughman Cider and Jamie Png
Located in beautiful Adams County, Pennsylvania, Three Springs Fruit Farm is a family-operated farm that brings fresh tree fruit, berries, tomatoes, vegetables, and products made with them to markets all over the Mid-Atlantic. Founded in 1901, Three Springs Fruit Farm is recognized by Food Alliance as among the best in their field for their commitment to progressive, sustainable growing practices and land management. Recently, seventh generation 3 Springs farmer Ben Wenk began using his apples to create small batches of dry cider which he sold at local farmers markets, and from these humble beginnings Ploughman Cider was born. Ploughman is now available at over a dozen Philadelphia restaurants and is sold at Di Bruno Bros.’ Bottle Shop. This October, Ben is pairing up with local cheesemaker Jamie Png for an interactive cider and cheese pairing session. Led by Ben, guests will get to try their hand at blending cider bases with “component ingredients” that are used in the creation of Ploughman Cider varieties. Then guests will compare their blends with Ploughman’s, including Stark, Churchyard(Ploughman’s first cider to be made exclusively with cider apple varieties) and Stayman (wild fermented cider). As you play cidermaker, Jamie will offer cheese pairing expertise with cheese selections, complemented by Three Springs apples and jams and other accoutrements.

Saturday, October 13, 12pm
Take Another Little Pizza My Heart: Fall Pizzas with Peggy Paul Casella
We love a good ol’ pepperoni pizza just as much as you, but even pizza is deserving of the seasonal treatment. This October at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com will introduce you to three perfectly fall pies: pear, bacon and gorgonzola; French onion pizza with boozy caramelized onions and gruyere; and pumpkin, sausage and sage. Since 2012, Peggy has dedicated her Thursdays to pizza-making, and her blog documents her self-guided experiments and offers inspiration for pizza enthusiasts looking to expand their repertoire of toppings and techniques. So, yes, Peggy knows pizza, but she also knows produce. Working part-time at a farmstand, Peggy literally has her finger on the pulse of seasonal produce and the local food scene. Welcome the arrival of fall in a perfectly pizza kind of way!

Sunday, October 14, 1pm
Sweater Weather Sweets: Vegan Desserts with Christina Martin of Cooking to Nourish
Join Philadelphia-based vegan chef and healthy food advocate Christina Martin for a vegan dessert demo sure to please everyone, regardless of dietary lifestyle. While working toward her culinary degree, Christina had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Christina returns to COOK for an afternoon of plant-based, cozy weather baked treats including vegan cheese balls with crackers; pumpkin bread pudding with creme sauce; apple galette with vegan ice cream; and orange cranberry bundt cakes. Recipes will be provided.

Tuesday, October 16, 7pm
Private Philadelphia Magazine Event with Nery Hernandez of Buddakan

Wednesday, October 17, 7pm
An Evening with Ryan Bloome of Terrain
With multiple locations, Terrain celebrates the cycle of the seasons and the bounty of the land, both in its garden centers and in its cafe restaurants. Using hand-selected local produce, meats and dairy products, Chef Ryan Bloome takes pride in crafting menus from the seasonal harvest of local farmers. Prior to joining the team Terrain, Ryan held posts at Teresa’s Next Door in Wayne, Resto in NYC, followed by Starr Catering. In 2011, he joined the team at Terrain Garden Cafe as a line cook in the flagship Glen Mills location. His culinary talent and warm disposition allowed him to rise in the ranks in the kitchen to become the Head Chef in 2015. Now he has taken the helm at Terrain Cafe located in the lifestyle center, Devon Yard, where he continues his commitment to seasonality and sourcing locally. Ryan’s COOK debut features a menu of crispy maitake mushrooms with watercress, sprouted lentils, pickled chilis; seared scallops with persimmon, local sumac, raw fennel; chestnut gnocchi with brown butter, cauliflower, pear; green circle chicken leg with pole bean salad, sesame, tahini yogurt; and a chocolate terrarium for dessert.

Thursday, October 18, 6pm
Private Event with Lucio Palazzo of Loco Pez

Friday, October 19, 6pm
Odd Couples: Unexpected Food + Beverage Pairing Happy Hour with Ann Marie Miller of Moët Hennessy and Doug Allen of Lacroix
When it comes to pairings, we love an oyster and champagne combo as much as the next person. But sometimes, you just want something different. This class is devoted to unexpected pairings that will make you go hmmm and then mmmmm. Ann Marie Miller of Moët Hennessy is partnering with Lacroix Chef de Cuisine Doug Allen for a happy hour of odd couple pairings including kushi oyster (with green apple, vanilla, celery) paired with Ardbeg An Oa; tempura squash (with shiitake, kombu, Asian pear) paired with Ruinart Blanc De Blancs; squab (date, coffee, parsnip) paired with Veuve Clicquot Vintage Rosé 2008; dry aged beef (with yu-choy, fresno chile, fish sauce) paired with with Moët Nectar Rosé. Please note that the dishes are light bites – a full dinner will not be served.

Saturday, October 20, 6pm
Dia de los Muertos Preview Dinner with Dionicio Jimenez and Matt Polzin of El Rey
Between Halloween and Dia de los Muertos, there’s plenty of reasons to celebrate with our favorite, freaky foods. Join El Rey Executive Chef Dionicio Jimenez for an evening of delicious (yet slightly unconventional) delicacies, with cocktail pairings provided by Beverage Manager Matt Polzin: sesos ravioli con salsa de hormiga chicatana (brain ravioli with ant sauce); lengua veracruzana (Veracruz style tongue with rice); morcilla (blood sausage) sauteed with squid; potato confit and arbol salsa; corazon (heart) taco with manzano salsa; chilapitas de chinicuiles y chapulines (worms, grasshoppers with corn, cherry tomato and beans); tacos de mollegas de res (sweetbreads tacos with arriera salsa); mole de flores con hormiga chicatana y caracoles (ants, snails with mole); memelitas de insectos (little masa boats with worms, grasshoppers, crawfish); tuetanos con escamoles (bone marrow with ant larvae); tacos de caracol (snail tacos with almond-peanut arbol salsa); tacos de alacran (scorpion tacos with avocado; pan de muerto (Day of the Dead bread) served with champorrado (hot chocolate) natitas oaxaquenas. Prior to his post at El Rey, Executive Chef Dionicio Jimenez worked at Marc Vetri’s eponymous restaurant, followed by Xochitl while it was owned by Michael Solomonov. While costumes are optional, you should DEFINITELY bring your adventurous appetite – this one is NOT for the faint of heart! Due to the nature of this class, dietary restrictions cannot be accommodated.

Sunday, October 21, 12pm
Vegetarian Punjab Feast with Rupen Rao
Punjab is perhaps the most popular state of India. ‘Punj’ is five, and ‘ab’ is water, and hence ‘Punjab’ is surrounded by five water bodies. By way of Bollywood films, music and popular Indian cuisine, Punjab culture has its presence in India and within the Indian community overseas. Punjab, being an agrarian state, people rely on nutritious, lightly spiced food that provides satiety. This October, Washington D.C. resident and Mumbai native, Rupen Rao, returns to COOK to share some of his recipes from the state of Punjab, including masala chai; paneer makhani (Indian cottage cheese in creamy tomato sauce); butte ka saag (corn kernels in a curried spinach sauce); chana masala (spicy chickpea curry); jeera chawal (fragrant cumin and cilantro infused white basmati rice); plus, samosas, flatbreads and a surprise dessert. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Each guest will receive a copy of Rao’s “Ayurveda Cookbook,” a vegetarian Indian cookbook based on the principles of Ayurveda, the traditional Indian holistic science of living.

Tuesday, October 23, 7pm
Oh The Pasta-Bilities with Scott Megill
Calling all gluten enthusiasts! Scott Megill’s October COOK menu is entirely devoted to something we all know and love: pasta! Enjoy four courses of carb-loading comfort: gnocchi parisienne puffs, crispy mushrooms, truffle, local grana padano; chitarra carbonara, root vegetable, duck, black pepper; cauliflower raviolo, roast chicken, pears, parsley, almonds; and sweet potato dumplings, toasted marshmallow, spiced chocolate. A Jersey native, Scott holds degrees from Widener University and Culinary Institute of America in Napa. Following a stint at Napa Valley at Ubuntu where he worked with Chef Jeremy Fox, Megill returned to the East Coast, working in kitchens at Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban. Trust us, this won’t be your grandma’s “gravy” so don’t miss this one!

Wednesday, October 24, 7pm
Squash It To Me with Becca O’Brien of Two Birds Catering & Canning
Squash… We all admire the many unique varieties that grace our local farmers markets, but knowing how to turn them into something delicious can seem like a daunting task. No more! Veteran COOKing instructor Becca O’Brien of Two Birds Catering & Canning returns to our kitchen this October for an evening devoted to the nutritious and versatile squash: butternut squash soup with merguez lamb sausage and herb crème fraîche; maple roasted, stuffed acorn squash salad with arugula, cranberries, goat cheese and mixed grains (farro, bulgur and quinoa) with toasted tamari almonds and lemon-dijon vinaigrette; cornmeal crusted crab cake with spicy squash and root vegetable hash topped with bearnaise sauce; pecan crust pumpkin pie with candied pecans, vanilla ice cream and fresh whipped cream. Becca has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In March of 2014, she launched her own catering company called Two Birds Catering & Canning and teaches regularly at COOK. Hello, gourd-geous! Recipes will be provided.

Thursday, October 25, 7pm
An Evening with Aaron Gottesman of Oyster House
Suffering from ‘down the shore’ withdrawal syndrome and craving fresh seafood? We get you. This October, Oyster House Executive Chef Aaron Gottesman is cooking up a seafood spectacular: oysters with mignonette; New England and Manhattan clam chowder; scallop ceviche with sour apple, sunchoke, walnut; steamed cod with dashi, sweet potato, sesame; and rye pound cake with caramelized apple, miso caramel. Prior to his post at Philadelphia’s iconic oyster bar, Aaron worked with Top Chef-testant Jen Carroll and Top Chef Kevin Sbraga and most recently with Dominic Piperno at Hearthside in Collingswood, New Jersey. This will be a seafood lover’s dream!

Friday, October 26, 7pm
The Autumnal Appetite with Jared Cannon of Simply Good Jars
Culinary Institute of America graduate Jared Cannon founded Simply Good Jars with a mission: provide healthy food that is not only easily accessible but also really, really tasty. Working with professional chefs with years in the industry, Simply Good Jars brings a sustainable approach to the new world of healthy meal subscription, providing subscribers with the best locally grown ingredients in reduced-waste packaging. Simply Good Jars not only delivers to your office but also picks up empty jars from the previous week; with every jar that is returned, Simply Good donates one fresh, healthy meal to battle local hunger. In essence: eat good, feel good, do good. We are delighted to welcome Jared to COOK this October as he pairs a menu of healthy, autumnal dishes, including sweet corn bisque, seared scallops and herb oil; roasted acorn squash, house-made chicken-apple sausage, spinach, pine nuts and parmesan; seared Chilean sea bass, roasted cauliflower farro salad with figs, spiced pecans and hazelnuts; cranberry-apple pecan crisp with fresh whipped cream.

Saturday, October 27, 4pm
Wines of The Loire Valley with David McDuff of Bowler Wine
David McDuff is a veteran of the fine wine industry and has worked in nearly every aspect of the business, from writer-for-hire, to consultant, to wine buyer and, most recently, to sales at David Bowler Wine. David returns to COOK for a wine tour of France’s Loire Valley, a long and narrow region stretching from the center of the country all the way to the Atlantic, essentially the dividing line between northern and southern France. Royalty came here to establish feudal castles and pleasure palaces. Centuries later, this fertile river valley, a Unesco World Heritage Site, is still sprinkled with hundreds of France’s most opulent aristocratic estates. The wide variety of soils lends itself to the production of both red and white wines. For the reds, cabernet franc and pinot noir are the most popular, and for the whites, sauvignon blanc and chenin blanc are the leaders. David’s Loire selections for our tasting include Domaine de la Pépière Muscadet Sèvre et Maine Château Thébaud “Clos des Morines” 2012; Thomas-Labaille Sancerre “L’Authentique” 2017; Domaine du Closel Savennières “La Jalousie” 2015; Clos du Tue Boeuf Touraine “La Butte” 2017; and Bernard Baudry Chinon “Les Grézeaux” 2015. Please note that no full dinner will be served, but there will be light bites.

Sunday, October 28, 2pm
Holiday Baking Cheat Sheet with Abigail Dahan of Parc
‘Tis the season to get your bake on! French-born pastry chef Abigail Dahan started her pastry training in the famed Parisian patisserie Gerard Mulot. She then went on to work for the Ritz Carlton Philadelphia and Orlando. She later moved on to become supervisor at the Park Hyatt Chicago, and in the same year won first place in the first ever “L’art du chocolatier” hosted by the Cocoa Barry School in Chicago. Before joining the Parc team, she was at Le Bec Fin and was also Sous Chef at the esteemed Joel Robuchon restaurant in Las Vegas. One of the city’s top pastry chefs, Dahan returns to COOK for an afternoon that is sure to inspire you for the impending months of holiday baking. Abigail will demo and serve maple pecan croissant bread pudding; chocolate and mint mousse cups; hazelnut crunch chocolate pie; “coquito” truffles (coconut rum eggnog truffles).

Tuesday, October 30, 7pm
An Evening with Michael Sultan of 33rd Street Hospitality
You may know Michael Sultan from his popular food trucks – Street Food Philly, Say Cheese Philadelphia, and Taco Mondo – and their brick and mortar Revolution Taco near Rittenhouse Square. This October COOK invites you to sample his 33rd Street Hospitality Catering, which aims to meet growing demands by the public to have menus from the three trucks and Revolution Taco at private events and public festivals. 33rd Street’s menus are eclectic, reflecting the diverse offerings of Michael’s other businesses, and this eclectic approach is reflected in his COOK menu: black kale caesar, purple cauliflower, pumpernickel croutons; squid ink pasta, head on shrimp, chorizo shellfish broth, baby clams, garlic butter; smoked ribeye, grilled ribeye, demi glacé, sous vide purple carrots, herb dauphin potatoes; and bourbon pumpkin budino, ginger snap, buttermilk caramel.

Thursday, November 1, 6pm
Private Event with Becca O’Brien of Two Birds Catering & Canning

Friday, November 2, 7pm
COOKbook Author Series: “Cuba Cooks: Recipes and Secrets from Cuban Paladares and Their Chefs” with Guillermo Pernot
Two-time James Beard Award Winner Guillermo Pernot is credited for introducing Nuevo Latino cuisine to Philadelphia. While owner of ¡Pasion! earning accolades from Gourmet, Philadelphia Magazine and Fodor’s, Pernot was also named Esquire’s “Chef of the Year.” Pernot joined Cuba Libre Restaurant & Rum Bar as the top toque in the Fall of 2006. Award-winning chef Guillermo Pernot and acclaimed author Lourdes Castro unveil authentic Cuban recipes for home cooks, celebrating the bold flavors, creative techniques, and unique inspirations of the country’s finest paladares. In his new cookbook Cuba Cooks Pernot explores Cuba, collecting dishes and stories that reveal a vibrant contemporary cuisine. Each dish has been adapted from the best private restaurants from Old Havana to Santiago de Cuba and Pernot’s own celebrated restaurant, Cuba Libre, marrying traditional foundations with modern influences. Join Pernot for a colorful and flavorful menu: frituras de malanga (a traditional Cuban street food of crispy purple taro, garlic and West Indian culantro, with tamarindo ketchup); ceviche mixto (poached lobster tail, shrimp and squid with coconut water-citrus sauce and Thai basil, cucumber salsa and coconut chips); pulpo a la plancha (truffle and citrus marinated grilled octopus, charcoal infused oil); chivito (pulled goat, mustard greens and gingered boniato puree); arroz con leche (Mami Totty’s rice pudding). Each guest will receive a copy of Pernot’s “Cuba Cooks.”

Saturday, November 3, 7pm
Private Event with Brian Ricci of Philabundance

Sunday, November 4, 2pm
My Grandmother’s Favorite Holiday Desserts with Joe Green of Affinity Confections
Calling all holiday bakers! Join Joe Green of Affinity Confections this November when he returns for a dessert demo that is sure to get you in the spirit of the holidays. Every fall and winter Joe’s grandmother Jackie would make her three favorite holiday desserts that the family truly loved. This class pays homage to the late Jacqueline Bryant and some of her favorite cozy weather desserts that have been holiday staples in Joe’s family for years. Joe will demo and serve his own takes on Jackie’s classics: apple crumb pie (flaky pie crust with cinnamon apple filling finished with cinnamon crumb topping); sticky buns (brioche bun filled with freshly ground cinnamon sugar topped with a brown sugar sauce); and pumpkin cake (pumpkin cake topped with a cinnamon buttercream infused with freshly grated orange zest). While working on his Entrepreneurship Major at Temple University’s Fox School of Business, Joe interned at the renowned Night Kitchen Bakery in Chestnut Hill. With sixteen years of baking experience under his belt, Joe Launched Affinity Confections in 2014. Affinity creates seasonally inspired confections using premium all-natural ingredients.

Monday, November 5, 7pm
COOKbook Author Series: “The Beer Pantry” with Adam Dulye and Michael Harlan Turkell
There are many cookbooks out there focused on cooking with beer, but in The Beer Pantry you can learn to cook FOR your beer. Adam Dulye, executive chef to the Brewers Association, and Michael Harlan Turkell, award-winning photographer and cookbook author, have crafted more than 75 recipes that will elevate the food you eat with your craft beer from “pub grub” to chef-driven beer cuisine. Complete with beer recommendations that come with each recipe, this book is a treasure trove of ingeniously simple beer-inspired cuisine. Join Adam and Michael as they prepare a beer pairing dinner, where each dish compliments the flavor profile of craft beer selections: a snack duo of radishes dipped in hop butter and goat cheese-stuffed dates with bacon and sour ale gastrique, paired with Victory Prima Pils and Victory Sour Monkey; roasted delicata squash soup with rye croutons, paired with Yards Brawler; mushroom on toast with malted bacon and mustard greens, paired with Neshaminy Creek County Line IPA; seared salmon with caraway spaetzle and crème fraiche, paired with Boulevard Tank 7; and for dessert, butterscotch budino with brown ale caramel, paired with Dogfish Head Indian Brown. Each guest will receive a copy of “The Beer Pantry.”

Tuesday, November 5, 7pm
Restaurant Sneak Peek: Winkel with Joncarl Lachman of Noord
Fun fact: When Joncarl Lachman was in the planning stages of Noord, his beloved East Passyunk BYOB that features Northern European fare, he wanted to call it Winkel. Five years later, Lachman is opening a restaurant by the name of, yes, Winkel. Located in the former More Than Just Ice Cream space at 11th and Locust Streets, Winkel, which means ‘little shop’ in Dutch, will serve breakfast and lunch with hints of Dutch inspiration, including some “greatest hits” dishes both from Lachman’s Neuf days and his Chicago eatery days. Be among the very first to enjoy a taste of Winkel, as Joncarl returns to COOK for a sneak peek menu that includes shakshuka with roasted zucchini, mint, feta and egg; red flannel hash with corned beef, root vegetables and sour; spaghetti squash with molasses, seeds, smoked gouda, poached pear and bacon; and deep fried “Jonnathan’s raisin bread” French toast with chocolate chips, vanilla whipped cream and lingonberry caramel. Join us, and you’ll understand why we commonly refer to Joncarl as the Darling Dutchman!

Wednesday, November 7, 7pm
Private Event with Robin Admana & Sandy Trinh of Foolish Waffles

Thursday, November 8, 6pm
Private Event with Scott Megill

Friday, November 9, 7pm
Around the (Plant-Based) World with Elizabette Andrade and Erich Smith of Cooking Alchemy
Get your taste buds ready for a one-world flavor experience with Culinary Nutritionist and Healing Foods Practitioner Elizabette Andrade and Co-Founder Erich Smith of Cooking Alchemy. Join us for an evening of global, plant-based dishes, mindfully prepared and locally sourced. At the intersection of modern day living and ancient practices, family-owned Cooking Alchemy offers foods and services designed to transform our relationship with food and reclaim our power in the kitchen. Cooking Alchemy is mindful in their practice, intuitive in their design and ecologically conscious in their process. Elizabette and Erich’s November COOK menu features canja, a traditional Cape Verde Islands inspired soup (a hearty vegetable soup with seitan and brown rice, seasoned with traditional herbs and spices); smoky chipotle crab cakes with spicy aioli (a savory blend of oyster mushrooms, seaweed and spices served over tender butter lettuce with aioli and dill); portobello al forno (almond crusted portobello cutlet with roasted red pepper puree, herb pesto, and herb cashew mozzarella, served with a side of field greens); and for dessert, doce de papaya with spiced vanilla cream (a traditional inspired, Cape Verde Islands dessert made with candied papaya, the warming spices effects of cinnamon, nutmeg and cloves layered with spiced vanilla coconut cream). As this class is 100% plant-based, vegans are welcome!

Sunday, November 11, 1pm
COOKbook Author Series: “Searing Inspiration: Fast, Adaptable Entrees and Fresh Pan Sauces” with Susan Volland
Sear, deglaze, enhance, and serve – flavorful dinners can be that simple. Named a Best Cookbook of the Year by the Washington Post, the Seattle Times, and the Chicago Tribune, classically trained chef and cookbook collaborator Susan Volland’s Searing Inspiration explains how to skillfully wield a hot skillet to sear entrées, then shows how a sauce can be made quickly in that same hot pan. In more than 60 enticing recipes for seafood, poultry, meats, vegetables, tofu, and eggs, Volland invites home cooks to adapt her recipes for taste, diet, and ingredient availability. Join Susan for one searing afternoon, sure to give you the confidence to invent your own quick, after-work entrees with spontaneity and creativity. Enjoy a cheese plate while Susan demonstrates the techniques covered in her book, followed by tastings of three sample dishes: seared chicken with wine-from-your-glass pan sauce; pork scaloppini with bourbon molasses glaze, persimmons and pecans; and salmon with tomato fennel oil. Each guest will receive a copy of Susan’s “Searing Inspiration.”

Tuesday, November 13, 7pm
Private Philadelphia Magazine Event with Shane Solomon of Pizzeria Stella

Wednesday, November 14, 7pm
An Evening with Mackenson Horebe of Square 1682
Adjacent to the posh Hotel Palomar, Square 1682’s name is a tip of the hat to Pennsylvania’s founding father, William Penn, who created Rittenhouse Square and four other similar plazas in order to establish urban open spaces in the heart of the city. Mackenson Horebe was recently promoted from Sous Chef to Executive Chef at Square 1682, where he continues to delight diners with modern American cuisine. Join us for an evening of sensational Caribbean-influenced dishes including warm cornbread, sorghum and honey butter; bone marrow ravioli, jerk oxtail ragout and farmers cheese; bomba rice, crispy chickpeas, coconut, madras curry and cilantro; jerk chicken, pan fried cabbage and Square 1682 hot sauce; and, as a shout out to all things Philly, brown butter and sea salt pretzel knots and homemade water ice.

Thursday, November 15, 6pm
Private Event with Damon Menapace of Le Virtù

Friday, November 16, 7pm
Vegetarian Thanksgiving with Becca O’Brien of Two Birds Catering and Canning
Thanksgiving doesn’t have to be all about the turkey. It’s a carnivore’s misconception that vegetarians miss out on things. But trust us, cry them no rivers – vegetarians are crafty cooks, swapping out ingredients so that familiar foods remain just as satisfying. COOK veteran instructor Becca O’Brien, owner of Two Birds Catering & Canning, lived the vedge life for years and can attest to the fact that meat-free doesn’t mean flavor-free. There’s a lot to be thankful for in Becca’s COOK menu this November, including vegan butternut squash soup with housemade “chorizo” sweet rolls; roasted vegetable risotto with herb crusted goat cheese; lentil loaf with smashed potatoes, creamed spinach, wild mushroom stuffing and gravy two ways; and pumpkin cheesecake with candied pecans, salted caramel and whipped cream. Becca O’Brien got her start in the kitchen as a child thanks to her grandmother’s Sunday spaghetti dinners, her mom’s love of baking and her dad’s adventurous cooking. Chef Becca has been cooking professionally, and working in restaurants for over 15 years now. And though she spent time at Stephen Starr steakhouse, Barclay Prime, she takes vegetable-forward cooking very seriously. Recipes will be provided.

Saturday, November 17, 6pm
COOKbook Author Series: “The Vermont Non-GMO Cookbook” with Tracey Medeiros
The Vermont Non-GMO Cookbook honors the state’s mission to connect with its local organic farmlands and the farmers who nurture and care for them. The book celebrates the region’s esteemed organic food producers, farmers, cheesemakers, dairy farmers, and the chefs who partner with them to create delicious, innovative, organic, and non-GMO recipes. Author Tracey Medeiros is a graduate of the Culinary Arts program at Johnson and Wales University and has written several cookbooks focusing on that focus on New England regional cuisine and the sustainability movement. Tracey returns to COOK this November to share autumnal recipes from her book (and her home state): maple kale salad with toasted almonds, parmigiano-reggiano cheese and rustic croutons; crostini with arugula pesto with marcona almonds and organic white truffle oil; pappardelle with fennel cream, Italian sausage and sheep’s milk tomme; and a very Vermont ending – maple pudding. Each guest will receive a copy of “The Vermont Non-GMO Cookbook.”

Sunday, November 18, 3pm
Alpine Cheese: Old World vs. New World Tasting with Kealan O’Donnel of Whole Foods
With temperatures outside dropping, it’s the perfect time to explore alpine cheeses, which are at their peak during this season. Alpine cheese refers to Swiss, French or Italian cheese made in the Alps according to centuries-old traditions and methods. Because of the varied vegetation on which the alpine cows feed, these cheeses are rich and complex, and yet are some of the most accessible cheeses out there. Join Kealan O’Donnel of Whole Foods for a Alpine crash course, with Old World vs. New World comparison tastings of three Alpine cheese styles: Gruyère (Emmi Special Reserve vs. Crown Finish Caves Alpine Tubby, accompanied by fresh honeycrisp apples); Raclette (Emmi Standard Raclette vs. Spring Brook Farms Reading Raclette, accompanied by sliced roasted potatoes with Reading Raclette melted on top); and Pyrenees Style (Ossau Iraty vs. a TBD surprise cheese, accompanied by black pepper crêpe with brûlée cheese and pickled blueberries).

Monday, November 19, 7pm
Regional Mexican Cooking with Owen Lee of Park Plates Restaurant
As chef-owner of the 50-seat BYOB Park Plates in Elkins Park, Owen Lee continues his quest to impart flavors on dishes that are inspired by his extensive travels. With his Cuban ancestry, fluency in Spanish as well as his travels through the United States, Thailand, Mexico and the Caribbean, Owen developed a keen interest in world cuisines. After graduating from the Culinary Institute of America, he returned to Philadelphia and worked as a chef for various restaurants and catering operations, including his own Cibucán, a Latin American tapas style restaurant. Owen also worked as a traveling chef for The Rolling Stones, Neil Diamond, and Olympic gold medalists Brian Boitano and Katarina Witt. This November, Owen shares his love for regional Mexican cooking. Following a demonstration of handmade tortillas, enjoy a sampling of salsas and dips, including sikil pak (Mayan pumpkin seed dip), radish and tomato salsa and Yucatan style salsa; pork tamales steamed in swiss chard; pan seared shrimp with corn dumplings in green mole; and Mexican hot chocolate with chile and almond.

Tuesday, November 20, 7pm
An Evening with Joe Monnich and Steve Gullo of Stove & Tap
Lansdale’s Stove & Tap is known for rustic pub fare prepared with the freshest, local ingredients. This November at COOK, Chef Steve Gullo and Sommelier Joe Monnich are doing something a little different. The Stove & Tap duo are treating sixteen lucky COOK guests to the finer things in life – caviar, oysters, foie gras and more. Indulge in life’s little luxuries, including a domestic caviar trio (caviar egg toast with transmontaneous caviar; buckwheat crêpe, crème fraiche, and paddlefish caviar; smoked salmon rosette with smoked trout roe); oysters thermidor with tasso ham, leeks and balon oysters; foie gras brûlée with pistachio and dried cranberry; lobster fra diavolo with saffron spaghetti and Calabrian chili; seared Wagyu with crispy panisse and maitake mushrooms; and chocolate hazelnut caramel tart. Plus, each course will be paired with a wine selection, chosen by Joe Monnich. So go ahead – treat yo’ self!

Sunday, November 25, 12pm
Soul Food Brunch with Malik Ali of SOUTH
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali, Sous Chef at the southern food haven SOUTH, for a rib-sticking, finger-licking brunch including breakfast mac and cheese with sausage, potato and spinach; chicken and biscuits with cheddar biscuits, and country gravy; and red velvet waffle with Kahlua ice cream, cashew crumble and chocolate. Prior to his post at SOUTH, Malik worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Recently honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Monday, November 26, 6pm
CBD Delicious: Incorporating CBD Into Your Cocktail Experience with Max Tuttleman of Bouquet and JB Bernstein and Lateefah Curtis of Vernick Food + Drink
When you think of cannabis, you think, well, wait… we forgot what we were gonna say. OH, right! When you think of cannabis, you think of marijuana. Until recently, the best-known compound in cannabis was THC, the active ingredient in marijuana. Cannabidiol, commonly known as CBD, is another chemical compound from hemp plants, but unlike THC, CBD is not psychoactive. CBD has become an appealing option for those who are looking for relief from pain, anxiety and other conditions without the mind-altering effects of marijuana or certain pharmaceutical drugs. Max Tuttleman’s Bouquet is a Philadelphia-based CBD brand that manufactures and produces a line of CBD-infused health products using organically grown industrial hemp. Bouquets products are scientifically validated through various worldwide research partners. Joining Max this November at COOK is JB Bernstein, Beverage Manager of James Beard Award winning restaurant Vernick Food + Drink. JB’s cocktail recipes have been featured in the Wall Street Journal, GQ, Esquire and Saveur, and recently his bar program won the 2018 Time Out Philadelphia best restaurant-bar program award. JB will dose out CBD-infused cocktails including a seasonal welcome punch; Rum Old Fashioned (Guyanese rum, black walnut and maple); Devil’s in the Details (rye whiskey, blanche armagnac, sloe gin, Pedro Ximenez sherry); Charles Bridge (Becherovka, Cocchi Americano, cinnamon and star anise, fresh grapefruit, craft tonic); and Clarified Espresso Martini (cognac, Cynar, cacao, fresh espresso, citrus). Plus, Max will demonstrate and serve CBD-infused Morning Wake-Up Smoothies (chocolate, coffee, banana, almond milk) and gummies. Please note that no full dinner will be served, but there will be light bites.

Wednesday, November 28, 7pm
Wine + Swine: Lazio with Mitch Skwer of The Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, a match made in heaven. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Join Mitch and Nick for a pairing dinner that highlights the Italy’s Lazio region, the home of Rome. Upon arrival, enjoy taglio alla amatriciana (paired with Acinum Prosecco), followed by saltimbocca, a traditional dish of pork loin with sage, prosciutto, swiss chard and lemon (paired with Argillae Orvieto 2017); spaghetti alla gricia, or spaghetti with guanciale and pecorino (paired with Monastero Suore Cistercensi Coenobium 2016); porchetta milk braised fennel (paired with Colpetrone Rosso di Montefalco 2014); and ricotta crostata with citrus (paired with Arvelo Limoncello).

Thursday, November 29, 7pm
Private Philadelphia Magazine Event with Kenneth Bush of Bistrot La Minette

Wednesday, November 30, 6pm
Private Event with Laura Frangiosa

Saturday, December 1, 1pm
Saturday, December 1, 1pm: Happy Challah-Days with Carly Zimmerman of Challah for Hunger
Challah for Hunger brings people together to bake and sell challah bread to raise money and awareness for social justice. Their network of 78 chapters around the world engages 3,500 volunteers annually. Their volunteers, who are college students, come together as a community, bake bread, learn about hunger in their community and abroad, and sell the bread to raise funds for charities fighting hunger. Join Challah for Hunger’s Carly Zimmerman at COOK when she will demo three different, delicious challah styles that you will, of course, sample: potato and chive challah (aka latke challah), hot cocoa challah and orange marmalade challah. This is the perfect class for the novice bread baker or those looking to expand their baking repertoire. Plus, this comes just in time for Hanukkah!

Sunday, December 2, 1pm
Sunday, December 2, 1pm: Holiday Desserts with Aaron Manayug of High Street Hospitality
‘Tis the season to get your bake on! A graduate of Chicago’s French Pastry School, Aaron Manuyag is headed to COOK to demonstrate and serve a selection of festival sweet treats: bûche de noel, eggnog, chocolate bourbon pecan tart, chocolate mint marshmallows and apple cheddar pie. Aaron oversees the many pastry and dessert offerings of High Street Hospitality Group, including the pastries and desserts at High Street on Market, as well as those for sister restaurants Fork and a.kitchen. He joined the group in February 2018 after nearly eight years in Chicago, working at such esteemed restaurants and bakeries as Nico Osteria, Sepia and Floriole Bakery, most recently as pastry chef at the Loews Chicago.

Tuesday, December 4, 7pm
Private Event with Michael Vincent Ferreri of Res Ipsa

Wednesday, December 5, 6:30pm
Private Event with Damon Menapace of Le Virtu

Thursday, December 6, 7pm
Private Philadelphia Magazine Event with Reinaldo Alfonso of Frankford Hall

Friday, December 7, 12pm
Private Event with Malik Ali of South

Friday, December 7, 7pm
Venezuelan Holidays with Manuela Villasamil of Puyero
Located at 5th and South Streets, Puyero is a piece of Venezuela from Chef Manuela Villasmil brought into the heart of Philly. Prior to opening in 2017, Manuela, along with her husband Gil and his brother Gil and Simon Arends, noticed that Venezuela was underrepresented in Philadelphia’s vibrant dining scene, when compared to other Latin American cuisines. We’re thrilled to welcome back Manuela this December as she prepares a traditional Venezuelan holiday feast: pan de jamón (rolled bread filled with ham, raisins, and olives); ensalada de gallina y papa (chicken and potato salad); hallaca (Venezuelan tamale filled with chicken stew or chicken and pork stew); and brazo gitano (rolled vanilla cake filled with dulce de leche). Plus, to get you in the spirit of the holidays, we’ll also be serving ponche de crema, a Venezuelan eggnog.

Saturday, December 8, 1pm
Holiday Cookies with Joe Green of Affinity Confections
This December, Joe Green of Affinity Confections returns to COOK for an afternoon of delicious holiday cookie making. Joe, who as a child learned quite a lot about holiday cookies from his aunt and grandmother, will show guests how to prepare the classic cookies of the season: rosemary toasted almond shortbread, snowball tea cookies, peanut butter cookies, and iced holiday cookies. Joe will also show how to use these classic recipes as the base for variations, including thumbprint cookies (shortbread with fruit filling) and chocolate chip walnut cookies. While working on his Entrepreneurship Major at Temple University’s Fox School of Business, Joe interned at the renowned Night Kitchen Bakery in Chestnut Hill. With sixteen years of baking experience under his belt, Joe Launched Affinity Confections in 2014. Affinity creates seasonally inspired confections using premium all-natural ingredients. This is the perfect class for people looking to up their cookie game this holiday season!

Sunday, December 9, 2pm
Empanada Making-101 with Jezabel Careaga of Jezabel’s
Looking to up your Hot Pocket game? Meet the empanada, the stuffed pastry baked or fried that you can find throughout Latin America. Empanadas, while they may be found by different names in such far-flung places as India and the Philippines, are most closely associated with Argentina. Lucky for you, there’s a little slice of Argentina in Philadelphia’s Fitler Square neighborhood – Jezabel’s, operated by Argentine expat Jezabel Careaga. At Jezabel’s, Careaga strives to deliver the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. Inspired by the bakers in her family— her grandmother Julia, mother Aurelia, and aunt Sara – her pastries are an evolution of recipes she prepared as a child. Jezabel will lead guests in a hands-on empanada lesson, preparing empanadas de pollo (filled with roasted chicken and adobo) and empanadas de cebolla y queso (filled with sauteed leeks, onions and cheese), and for dessert, empanadas de pera con pastelera y dulce de leche (filled with pear and egg custard and served with dulce de leche sauce), accompanied by a selection of tea blends served at Jezabel’s Studio, Jezabel’s West Philadelphia boutique/cafe/workshop. Guests will take home their own empanada creations, just so you don’t have to reach for that Hot Pocket next time you’re craving a snack.

Monday, December 10, 7pm
Christmas in New Orleans with Laura Frangiosa and Maureen Stoebenau
Looking to shake things up at your holiday table this year? Join Laura Frangiosa and Maureen Stoebenau, former owners of The Avenue Delicatessen, for a Christmas feast a’la New Orleans, a place near and dear to their hearts. Pick up some tricks and inspiration as Laura and Maureen and Laura get us in the spirit a few weeks early with a festive spread including traditional broiled oysters (butter, Pernod, breadcrumbs); NOLA wedge salad (pickled shrimp, hearts of palm, bacon, charred green onion buttermilk vinaigrette); smothered pork chop and acorn squash stuffed with dirty rice; bananas foster cannoli crushed praline. It’s a Lundi Gras celebration!

Tuesday, December 11, 7pm
An Evening with Austin Schafer of The Bercy
The Bercy is a modern take on the classic French brasserie, featuring approachable, classically inspired cuisine – an extensive raw bar, wood-fired rotisserie, fresh pastas, steakhouse chops and more – all in a chic, contemporary setting. Owners Justin Weathers and Joe Monnich first met while working at Stephen Starr’s Parc. We’re delighted to welcome Bercy’s Chef de Cuisine Austin Schafer for his COOK debut this December when he prepares a très magnifique menu including an amuse bouche smoked salmon tartine (rye and whole wheat toast with poppy seed and tarragon crème fraîche, smoked salmon pave, pickled fennel and confit lemon), followed by beet and mixed green salad (candied walnuts, apple cider and yogurt vinaigrette); chestnut and sunchoke soup (rosemary oil, sunflower seed crumble, roasted sunchokes); duck cassoulet (cannellini beans, duck confit, apple cider glazed duck breast); and for dessert, croquembouche (pastry puffs filled with coffee and vanilla pastry cream and a salted cinnamon caramel).

Wednesday, December 12, 7pm
Holiday Soul Food Feast Malik Ali and Kurt Evans of South
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali and Kurt Evans of South for a soulful, rib-sticking holiday supper including seafood salad crostini with shrimp, crab, greens, parsley; turkey roulade with pumpkin, mustard greens, smoked cranberries, cornbread crumble; braised lamb chops with sweet potato mash, mac and cheese, spinach; and apple pie with walnuts, raisins, vanilla bean ice cream.

Thursday, December 13, 6pm
Private Event with Laura Frangiosa

Friday, December 14, 6pm
Private Event with Scott Megill

Saturday, December 15, 12pm
The Art of Mogul Cooking with Rupen Rao of Rupen’s
Mogul emperors ruled India from 1483 A.D. to 1858 A.D., and they took India’s culinary art to a zenith. These rulers were from Central Asia (Persia as it was then known) and they brought in exotic nuts, spices, and fruits. Their team of chefs got acquainted with India’s culinary offerings, and since they mostly ruled north of India, the culinary cuisine of north India gave birth to yet another kind of Indian cuisine called Mughlai Cuisine. The use of Persian ingredients along with Indian spices and ingredients gave birth to a delicious cuisine that is revered all over India and the world. This December join COOK veteran Rupen Rao for a walk down memory lane as he brings the Emperor’s table to Philadelphia with a menu that features garlic spinach; tomato lamb stew with garlic naan; chicken pistache; shirin pulao (orange and saffron sweet rice); and sheer kurma (vermicelli Pudding). Rupen, who is a resident of Washington, DC, is an Indian cuisine chef instructor, travel chef, and an author of three cookbooks. Rupen has made it his mission to simplify Indian cuisine and make it accessible to patrons here in the United States. Each guest will receive a copy of Rupen’s “Indian Cooking: Popular Restaurant Dishes.” Recipes will be provided.

Monday, December 17, 7pm
Eating In A Winter Wonderland with Eric Leveillee of Marigold Kitchen
Marigold Kitchen is an upscale BYOB offering an avant-garde, New American tasting menu in a traditional, Victorian home in West Philly. Join Marigold Executive Chef Eric Leveillee for an evening that promises to be some of the most inventive and beautiful food you’ll have all this winter. Following a stint in Rhode Island, Eric returned to Philadelphia, working with James Beard Winner Greg Vernick at Vernick Food + Drink and most recently with Jeremy Nolen at Whetstone Tavern, as executive chef. While the menu is a surprise, take a look at Eric’s Instagram, and you’ll see for yourself that you’re in for a real treat – both for your eyes AND your tastebuds.

Tuesday, December 18, 5:30pm
Private Event with Nick Macri of La Divisa Meats

Wednesday, December 19, 7pm
Joyeux Noël with Peter Woolsey of Bistrot La Minette and La Peg
Like the turkey on Thanksgiving in America, France has its share of traditional dishes associated with particular holidays. Join Chef Woolsey of Bistrot La Minette and La Peg for an evening devoted to the many delicious dishes typical of a French Christmas dinner. Peter spent many years living in France and working in Parisian kitchens. It was there that his dream to create a restaurant in his native Philadelphia that showcased his love of the authentic bistrot experience was born. While his Bistrot La Minette serves some of the most authentic and delicious French fare in town, his second restaurant La Peg pays homage to casual, regional American cuisine. His menus at COOK and at the restaurant feature some of the most genuine and delicious French fare in town. Can you say ooh la la?

Thursday, December 20, 7pm
Feast of The 7 Fishes with Damon Menapace of Le Virtu
The Feast of the Seven Fishes is an Italian-American Christmas Eve celebration, reflecting the tradition of abstinence from red meat until Christmas Day. Despite its fish-y name, the feast typically consists of seven seafood dishes. Here in Philadelphia, the Feast has been proudly commemorated by Italian-American families for generations. So for our own Feast, we invited Damon Menapace of East Passyunk’s Le Virtu to cook up a spectacular seafood spread: octopus salad with fennel and red onion; swordfish carpaccio with olives and capers; fried cod with garlic and peppers; grilled sardines with lemon and parsley; gnocchi with baccala and saffron; spaghetti allo scoglio with mussels, clams and calamari; stuffed-baked lobster; and (save room for dessert!) cannoli with sweetened ricotta and chocolate. You’re in good hands, as Damon’s Italian cooking pedigree is strong, having also spent time at Marc Vetri’s Osteria and Alla Spina. In addition to his resume, Damon is committed to sourcing from dedicated farmers and producers in order to provide the best-tasting food possible. But don’t take our word for it – join Damon for a meal to remember!

Friday, December 21, 6pm
How To Build The Perfect Holiday Cheese Plate with Kealan O’Donnel of Whole Foods
The cheese plate. Seemingly ubiquitous at any get together, the cheese plate deserves careful consideration – variety, texture, accompaniments, pairings and, of course, presentation. So if you’re looking to up your cheese plate game, learn from the best – Kealan O’Donnel, who works behind the cheese counter at Philadelphia’s Center City Whole Foods. Kealan’s holiday selections for this happy hour include Vacherousse d’Argental (soft ripened cow’s milk with toasted baguette, fresh honeycrisp, riesling gelee), Yellow Springs Black Diamond (ash soft ripened goat’s milk with fresh pear, arugula, black pepper, toasted sourdough), Igor Gorgonzola Piccante (with marcona almonds, raw honey, castelvetrano olives, toasted baguette) and Cabot Clothbound (aged cow’s milk cheddar with mustard, cured meat, pickles). Plus, where there’s cheese, there’s wine – wine selections will be offered!

Saturday, December 22, 12pm
Lunch in Johannesburg with Tova Du Plessis of Essen Bakery and Brad du Plessis of Winebow
Located on East Passyunk Avenue, Essen Bakery specializes in artisanal Jewish baked goods. After years of working at prestigious restaurants (Le Bec Fin, Avance and Lacroix to name a few), Chef Tova du Plessis decided to go back to her roots when she opened her first bakery. She took inspiration from the fresh-baked bread and pastries she would make alongside her mother as a child. Her food certainly reflects her Jewish heritage, but for Tova’s December appearance at class, she’s reaching back to her South African roots. Tova’s South African lunch includes biltong salad; “bunny chow” (Durban lamb curry in a loaf of bread); and for dessert, melk tert (milk tart). Plus, Tova’s husband Brad du Plessis of Winebow will be pouring South African wine selections to accompany the afternoon’s dishes.

Sunday, December 23, 12pm
Private Event with Justin Swain of Rex 1516

Thursday, December 27, 7pm
Cooking with Sparkling Wine with Joncarl Lachman of Noord and Winkel
New Year’s Eve is THE night for bubbles. So to get you in the spirit of things, we’ve invited our favorite sparkling wine enthusiast, Chef Joncarl Lachman, to cook up a festive meal that incorporates bubbly in each dish. Philly native Joncarl Lachman, aka the Darling Dutchman, continues to expand palates and bring exciting new flavors with each of his restaurants – Noord, his northern European BYOB, and the soon-to-open Winkel, his breakfast and lunch Dutch-inspired eatery. Join him when he returns to COOK for a night of cooking with bubbly (champagne, cava, etc) that will result in truly exceptional and one-of-a-kind dishes. And of course, we will be drinking the bubbly too – we can’t think of a better way to end 2018 and welcome the New Year!

Friday, December 28, 7pm
Vigilia di Capodanno: Italian New Year’s Eve with Nick Macri of La Divisa Meats and Brian Kane
It’s no surprise that Italians celebrate New Year’s Eve as they celebrate anything else – with food and drink… and lots of it! So, as the saying goes, do as the Romans do, and join us for a Mambo Italiano New Year’s Eve party with chef-turned-butcher-shop owner Nick Macri of Reading Terminal Market’s La Divisa Meats. End 2018 on a delicious note with a menu of salmon crudo with salsa verde and chilies; pasta e fagioli with fresh fusilli, borlotti beans, roasted tomato, bacon, pecorino; bolito suino with braised pork and sausage, cabbage, potato, carrot, bagnetto rosso; and chestnut panna cotta with citrus salad. Nick (@MeatManMacri) has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Nick will be joined by partner-in-crime Brian Kane, former beverage director at Michael Solomonov’s Zahav and Abe Fisher. Brian will be leading multiple toasts to the New Year, including a cocktail upon arrival, wine pairings and a special dessert beverage. Saluti!

Saturday, December 29, 2pm
Brew-La-La with Isabel Soto of Ox Coffee and Samar Lazzari of Stoa Takeaway
Calling all coffee connoisseurs! Philadelphia’s Ox Coffee is a unique, independent specialty coffee shop committed to serving high-quality coffee that is harvested, processed and roasted using sustainable and organic practices. Barista Isabel Soto will be discussing the elements critical to a consistent and delicious coffee. Following a mocktail made in the Old Fashioned style (chilled Guatemalan coffee, orange blossom water, and whiskey barrel bitters), guests will sample three coffee varieties, each brewed with different techniques and paired with a small plate prepared by Samar Lazzari of Stoa Takeaway, now in operation and open to the public in South Philly’s Bok Building. Enjoy Kenyan iced pour-over using the V-60 method of brewing, paired with a sourdough toast topped with Bulgarian sheep’s milk feta and a lightly dressed arugula salad; Ox 2 blend, paired with Samar’s take on kenafe, a dessert that is made with fresh unsalted cheese, topped with kataifi (super fine wheat strands), chopped walnuts and PA maple; and Colombia (single origin) brewed via Chemex, paired with honey ice cream and fresh pears.

Sunday, December 30, 12pm
Vegan Brunch with Christina Martin of Cooking to Nourish
Hosting a New Year’s Day brunch and looking for some plant-based inspiration? While brunch commonly focuses on eggs, dairy, and cured meats, vegans are often left out in the cold. So all you vegans, this one’s for you! Join Christina Martin for a brunch that’s sure to please, regardless of your dietary lifestyle. Christina Martin is a Philadelphia-based vegan chef and healthy food advocate. While working toward her culinary degree, she had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Join Christina when she returns to COOK for a vegan brunch menu of sweet potato hash; roasted jackfruit steam bun with slaw; veggie quiche with greens; and baked French toast. Plus, what’s brunch without a mimosa (or two)?

Tuesday, January 3, 7pm
Cinder-Ale-A: Beer Dinner with Chef Jonathan Petruce and Garrett Williams of Cinder
No ifs, ands, or buts about it – Philly is a beer town. So when you open a beer-focused bar and restaurant, you’re wise to bring something new to the table. Cinder, located at 15th and Locust Streets, did just that. Owned by Teddy Sourias (BRU Craft & Wurst, U-Bahn, Uptown Beer Garden, Finn McCool’s), Cinder’s beverage program focuses on intriguing beers, ciders and wild ales, poured from a custom design system housed in copper pipes. Cinder’s kitchen is led by Jonathan Petruce (of the former Petruce, which earned three bells from Craig Laban) and features a menu of wood-fired pizzas, mussels, salads and small plates that highlight local ingredients. This January, Jonathan returns to COOK for a adventurous beer pairing dinner, along with General Manager Garrett Williams. This is a beer lover’s dream!

Wednesday, January 4, 7pm
Foobooz & Philadelphia Magazine Present Open Stove: XIVIII with Shadee Simmons of Broad Table Tavern vs. Kevin Watters of The Dutch
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Held every other month, this is a fast-paced and unpredictable competition between two chefs whose names may not yet be well known throughout the Philly dining scene. In January, watch as Shadee Simmons of Broad Table Tavern battles Kevin Watters of The Dutch. COOK will provide mystery ingredients* and guests get to watch in wonder as the combatants come up with inventive and cutting-edge dishes on the fly. The best part? YOU get to be the judge! *Please note that due to the nature of this cooking competition, dietary restrictions cannot be accommodated.

Friday, January 6, 7pm
COOKbook Author Series: “Indian Cooking: Popular Restaurant Dishes” with Rupen Rao
This January, Washington D.C. resident and Mumbai native, Rupen Rao, returns to COOK for an evening of flavor-packed Indian specialties. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Rupen’s January menu includes Beans Foogath (French beans with coconut); Nilgiri Machhchi (swordfish in green herb and coconut curry); Muttan Rassaywala (four-hour lamb stew) with Jeera Chawal (cumin scented white basmati rice); and Masala Chai. Guests will receive a copy of Rupen’s second cookbook “Indian Cooking: Popular Restaurant Dishes.”

Saturday, January 7, 1pm
COOKbook Author Series: “Ayurveda Cookbook” with Rupen Rao
Washington D.C. resident and Mumbai native Rupen Rao’s latest cookbook Ayurveda Cookbook is a divine blend of traditional Indian holistic science and traditional Indian recipes which will encourage beginners to develop an understanding of the Ayurveda lifestyle. The plethora of simple, home cooked recipes will enable them to apply their knowledge in the kitchen. Rupen’s line of cookbooks and spice blends help home cooks prepare Indian food at home without the hassle of finding exotic ingredients. Join us for a mindful afternoon menu of Rajma Chawal (red kidney bean curry with cauliflower potatoes pulao); Palak Paneer (Indian cheese in pureed spinach) with Rotis (wheat flatbread); and Indian Rice Pudding. Guests will receive a copy of Rupen’s “Ayurveda Cookbook.”

Tuesday, January 10, 7pm
strong>Pasta Making By Hand with Michael Vincent Ferrari of Res Ipsa
Soon to open on the 2200 block of Walnut Street is Res Ipsa, a collaboration between Tyler and Nicole Akin of Stock and Mark Capriotti and Mark Corpus of ReAnimator Coffee. Taking its name from the Latin phrase res ipsa loquitor (“the thing speaks for itself”), Res Ipsa will operate as a cafe during the day and in the evening will change over to a full-service restaurant – that also happens to serve excellent coffee! When we learned that Michael Vincent Ferrari would be in the Res Ipsa kitchen, we knew this meant one thing: there will be pasta! So for Res Ipsa’s COOK debut, Ferrari will be preparing a feast of endless pasta-bilities. Ferrari will demonstrate how to prepare pasta dough by hand as well as how to roll a variety of pasta shapes. Sounds like a good time, but the real payoff in going to such a class is in eating the pasta! Carb-load with the best of them with a menu of Chicken Liver Mousse, Celery Root and Semolina Cracker; Grilled Calamari, Beans and Grilled Bread; Pici alle Vongole with parsley, garlic and chile; Gnocchi Sardi all’Arrabbiata with eggplant and basil; Trofie with mushroom and marjoram; Paccheri with wild boar ragu and oregano; and for dessert, Espresso Panna Cotta with orange and sesame. Mangia!

Wednesday, January 11, 7pm
Thinking Outside The (Bento) Box with Agus “Howie” Lukito of Yanako
Do you prefer to experience a variety of flavors and textures when you eat? If so, you’re pretty much guaranteed to be – or become – a fan of the Japanese bento box. Complete with an entree and an assortment of complementary sides, a bento meal turns eating into a fun culinary adventure. Agus “Howie” Lukito of Manayunk’s Yanako will demonstrate how to turn up the heat on familiar (and of course, delicious) ingredients, creating a presentation certain to wow your guests while you’re at it. After stints in NYC, most notably at Sushi Kato, Howie returned to the Philadelphia area, with posts at Mikado and Izumi. Howie is currently the head “itamae” of Yanako Restaurant, owned by Moon Krapugthong of Manayunk’s Chabaa Thai Bistro. Howie’s dinner will feature traditional bento staples: pork gyoza, age nasu, miso soup, house salad with ginger dressing, California roll, pan-seared salmon teriyaki, white rice and green tea crème brûlée. Select recipes will be provided.

Thursday, January 12, 7pm
Vegan Comfort Food Dinner with Beth Kaufman Strauss of Grateful Plate
Winter is coming… and we know what what you’re really craving: comfort food! Join veteran COOKing instructor and holistic health coach, Beth Kaufman Strauss of meal delivery service, Grateful Plate, for an evening dedicated to nostalgic comfort classics, vegan style. For her return to COOK, Beth will demo and serve a menu consisting of: vegan matzoh ball soup; creamy polenta topped with nutty tempeh and lime jalapeño cashew cream; mushroom seitan shepard’s pie; and brownie sundae with banana ice cream and peanut butter sauce. Recipes will be provided.

Friday, January 13, 7pm
Three Springs Fruit Farm Dinner with Ben Wenk of Three Springs Fruit Farm and Chef Brian Ricci
Located in beautiful Adams County, Pennsylvania, Three Springs Fruit Farm is a family-operated farm that brings fresh tree fruit, berries, tomatoes, vegetables, and products made with them to markets all over the Mid-Atlantic. Founded in 1901, Three Springs Fruit Farm is recognized by Food Alliance as among the best in their field for their commitment to progressive, sustainable growing practices and land management. So, you may be thinking, “A fruit farm dinner in January?” Seventh-generation grower Ben Wenk is coming to COOK this January to show you that with a little planning (i.e. freezing, preserving, pickling), you can enjoy fruit year round, dispelling the myth of the ‘dead’ of winter. Ben is pairing up with Chef Brian Ricci, whose cooking career began at NYC restaurateur Danny Meyer’s Tabla. After moving to Philadelphia, Chef Ricci held positions at Django, Supper, Pub & Kitchen, Kennett and Brick & Mortar, earning nods from Esquire and Travel & Leisure. This is going to be one fruitful feast!

Saturday, January 14, 7pm
Private Event with Joncarl Lachman of Noord, Neuf and The Dutch

Sunday, January 15, 4pm
Cheese + Cocktails with Rocco Rainone of Di Bruno Bros. and Jesse Cornell of SkyGarten and Whetstone
Two of our favorite C words are cocktails and cheese. And though people often associate eating cheese with drinking wine, cocktails are also the perfect compliment to wash down some gooey, cheesey goodness. Join veteran bartender Jesse Cornell of SkyGarten and Whetstone as he leads guests on a cocktail and cheese pairing adventure alongside celebrated cheesemonger Rocco Rainone of Di Bruno Bros. The duo will create and demo a menu of five cocktails and select five cheeses to pair with them. Don’t miss the opportunity to learn from these two leaders in their respective fields at this special celebration of curds and drinks.

Tuesday, January 17, 7pm
Private Philadelphia Magazine Event with Keith Ahern of Broad Table Tavern

Wednesday, January 18, 7pm
Italy: Off The Beaten Path with Michael McCaulley and Jared Cannon of Tria
Think you’ve seen (and tasted) it all when it comes to Italy? Think again! While Italy is arguably the world’s most beloved food and wine culture, there’s plenty of nooks and crannies to be explored further, and who better to give us the tour than the folks at Tria? Tria is one of Center City’s best spots to learn about wine and beer at their Fermentation School and Wine Room. Join Tria’s Wine Director/Partner Michael McCaulley and Executive Chef Jared Cannon for a trip down Italy’s path less traveled with a wine pairing menu including Ricotta Bruschetta with Prosciutto Wrapped Gorgonzola Stuffed Fig (paired with Vermouth di torinno Cocktail, Antica Casa Scarpa, Piedmont, Italy); Grilled Calamari, Frisée, Gigante Beans, Tomato Relish, Calabrian Chili Oil and Lemon Vinaigrette (paired with Grillo Bianco “TamÍ,” Arianna Occhipinti, 2014, Sicily, Italy); 1732 Meats Wagyu Beef Bresaola, Baby Arugula, Moliterno al Tartufo Pecorino, Fig Balsamic Vinegar and Olive Oil di Montalcino (paired with Rosso di Valtellina “Nebbiolo,” AR.PE.PE., 2014, Lombardy, Italy); Testaroli al Pesto, Italian Sausage and Parmigiano Cravero (paired with a surprise “Orange Wine”); Lamb Sottocino, Shaved Fulvi Pecorino Romano, Castle Valley Mill Stone Ground Polenta (paired with Sagrantino di Montefalco, Colpetrone, 2009, Umbria, Italy); Flourless Chocolate Torta, Blackberries, Espresso Custard, Coffee Crumb, Saba and La Tur and Blu de Moncenisio Cheeses, Fig Jam, Raisin Crisps (paired with Sparkling Brachetto d’Acqui “Pineto,” Marenco, 2015, Piedmont, Italy); and a digestivo of Barolo Chinato, Rivetto, NV, Piedmont, Italy.

Thursday, January 19, 6pm
The Four Pillars of The Home Bar with Stephen Myers of Dynamic Beverage Consultants
Do you want to build your home spirits collection but don’t know where to start? Want to wow your guests with your creative cocktail creations? Want to get your home bar up and running without spending a fortune? Join Stephen Myers of Dynamic Beverage Consultants for an introductory crash course that will teach you everything you need to know to start making both classic and original cocktails at home. Guests will receive history lessons and anecdotes on vodka, gin, rum and tequila, the four pillars of your home bar. Most importantly, we will make (and drink!) a variety of cocktails in class using a variety of techniques and preparations – shaken, stirred, tall, sparkling and bottled. The 86 Company has generously provided the spirits for this class, namely Philadelphia Fords Gin, Aylesbury Duck Vodka, Caña Brava Rum and Tequila Cabeza. A welcoming sparkling cocktail will be followed by two vodka cocktails (Espresso Martini, Porn Star Martini), two gin cocktails (Negroni, Clover Club), two rum cocktails (Daiquiri, El Presidente), two tequila cocktails (Paloma, El Diablo) and a bonus cocktail, The Betsy Ross. Please note that no full dinner will be served, but there will be light bites.

Friday, January 20, 7pm
An Evening with Janet Davis of JADE Jamaican Grill
Chef Janet Davis’s JADE Jamaican Grill is a catering and special events provider with a Caribbean core. Janet has worked with with leading food and fashion brands including Hugo Boss, Williams-Sonoma, and Cabot Creamery, and most recently she was chosen from among the region’s best chefs to serve the Democratic National Convention in Philadelphia, bringing JADE’s distinctive cuisine to the Welcome Delegate Reception and the National Media Party. While JADE offers authentic Jamaican fare, Janet is known for combining elements of Mediterranean, Southern and Caribbean fare to create unique menus. For her COOK debut, Janet’s eclectic spread features pan-seared scallops with lemon-butter pan sauce; sweet and savory salad with grilled mini sweet peppers, petit Asian mixed greens, arugula, toasted pine nuts and goat cheese with cracked pepper and balsamic reduction; ginger beer short ribs slow-baked in Guinness Extra Stout, fresh ginger and spices to fall-off -the-bone goodness, served with rice and peas and skillet mushrooms; and for dessert, apple-walnut compote with Granny Smith apples and chopped walnuts in a earthy, warm syrup of honey, cinnamon, nutmeg and cloves, served over ice cream.

Saturday, January 21, 2pm
Comforting and Sweet Vegan Treats with Shannon Roche and Meagan Benz of Crust Vegan Bakery
Crust Vegan Bakery is the brainchild of Shannon Roche and Meagan Benz, two vegans who grew up in the South and saw an opportunity for (and a void of) vegan baking. At Crust, everything is lovingly made by hand with all natural ingredients, is 100% vegan, and uses no artificial colors, flavors or preservatives. Shannon and Meagan will demo and serve three beloved sweet treats with a vegan twist: chocolate chip cookies, oatmeal raisin cookies and vanilla cake with vanilla buttercream.

Sunday, January 22, 12pm
Desayuno Done Right: Mexican Brunch with Adrian Jeronimo of Tio Flores
Tio Flores, located on South Street West, is the authentic Mexican spot from the restaurant group behind Hawthorne’s and The Cambridge. If there’s one thing that all three of these restaurants have in common, it’s darn good brunch. When the Hawthorne’s crew recently wowed COOK guests with a coffee pairing brunch and mentioned that Tio Flores is now serving brunch, we jumped at booking an all-Mexican brunch with Tio Flores Chef Adrian Jeronimo. You’re invited to a fiesta-ful brunch including Huevos Rancheros (sunny side-up eggs, bacon cowboy beans, salsa ranchero, queso fresco, pico de gallo, avocado crema, crispy corn tortillas); Chicken Mole Tacos (guacamole, queso fresco, pickled onions, chicken chicharrones, corn tortilla); Eggs Benedicto (poached eggs, jalapeño cornbread, sautéed spinach, chipotle hollandaise; and Torrejas(French toast, orange agave syrup, pineapple, mango, candied walnuts, whipped cream). Dios mio, this is gonna be good!

Tuesday, January 24, 7pm
A Winter Feast with Michael Rouleau of Sbraga
Top Chef winner Kevin Sbraga’s eponymous flagship is a modern American restaurant located on Philadelphia’s vibrant Avenue of the Arts. Sbraga’s Michael Rouleau is a chef of pure dedication, having started as a line cook on the opening team of Sbraga’s 2011 launch, working his way up to lead line cook, private events chef, and most recently, Chef De Cuisine. Rouleau develops, executes and oversees the seasonal, globally-inspired tasting menus for which Sbraga is known. For his January appearance at COOK, Rouleau’s tasting menu is an homage to winter: “Clam’s Casino” Amuse Bouche; Winter Squash Soup with coconut, curried vegetables and ra’s el hanout; Conchiglie with clams, pork sausage and fennel gremolata; Root Beer Braised Short Rib with parsnip, braised greens and granola; and Coffee Mousse with hazelnuts, mascarpone and cocoa nibs.

Wednesday, January 25, 7pm
Wine + Swine with Mitch Skwer of The Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, a match made in heaven. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Be among 16 lucky guests to enjoy a dinner of porky pairings: ham cultured butter baguette (paired with Domaine Chevalier Crozes Hermitage Blanc 2014); country pâté with mustard (paired with Yves Cuilleron Syrah Rosé 2014); salad lyonnaise with frisée, lardons and egg (paired with Domaine Berane Cotes du Ventoux 2014); choucroute garni with cured meats, sauerkraut and potatoes (paired with Domaine Raspail-Ay Gigondas 2014); and chocolate pot de crème (paired with Méthode Ancestrale Blanquette de Limoux NV).

Thursday, January 26, 7pm
An Evening with Caitlin Mateo of Red Owl Tavern
One of Philadelphia’s rising culinary stars, Chef Caitlin Mateo has honed her skills working in some of the city’s most popular kitchens. Prior to helming Red Owl Tavern in the Hotel Monaco, Mateo worked at Square 1682 since its opening in the posh Hotel Palomar, Monaco’s Kimpton-owned Rittenhouse sister hotel. Caitlin has been delighting diners with her modern American cuisine and a simple philosophy: “use the best possible ingredients and then let the flavors speak for themselves.” Join us as we welcome back Caitlin for a refined, seasonal tasting menu: Warm Duck Confit Salad with kohlrabi, cabbage, spinach, Asian pear, lentils and lingonberry mustard vinaigrette; Tavern Prawns with angel hair, winter squash, greens and spiced shellfish reduction; NY Strip with farro, parsnip and braised cippolini onion; and for dessert, Warm Donuts with vanilla chai, espresso, hazelnut and chocolate cream.

Friday, January 27, 7pm
Surf N Turf (N Tipple!) with Rich Freedman and Matt Polzin of The Olde Bar
The Olde Bar, located in Philadelphia’s landmark Old Original Bookbinder’s, is Jose Garces’ contemporary oyster bar and cocktail lounge steeped in the city’s nautical and culinary traditions. Serving oysters on the half shell, alongside a smart menu of modern re-imaginings of traditional bar snacks and a comprehensive cocktail and spirit list, The Olde Bar is at once a tribute to the city’s storied past and an updated version of one of our most beloved dining spaces. For the Olde Bar’s premiere at COOK, Chef de Cuisine Rich Freedman is preparing a contemporary surf ‘n turf feast, and given his history, you can bet this will be a most memorably meaty meal. Freedman comes from a background in meats as his great grandfather was a butcher in Italy, eventually opening a butchery in Florida where Freedman began working at age 10. Locally, he has worked at Opa and for the Philadelphia Eagles and Phillies before joining with the Garces Group. Freedman’s January menu will be complemented by beverage pairings by Matt Polzin, Beverage Manager for The Olde Bar.

Saturday, January 28, 6pm
Mano A Mano: Hands-On Cooking with Becca O’Brien of Two Birds Catering & Canning and Robin Admana of Foolish Waffles
Looking to spice things up in the kitchen? This one’s for you! Veteran COOKing instructors Becca O’Brien of Two Birds Catering and Robin Admana of Foolish Waffles (Philadelphia Magazine’s 2014 Best of Philly winner for Street Food Snacks!) are pairing up for a hands-on, Mexican-themed class. Following chips and guacamole, guests will roll up their sleeves and help prepare a fiesta of chicken tinga tostadas served with refried beans, lettuce, pico de gallo, crema, cilantro, queso fresco and lime; mahi-mahi ceviche with guacamole, fresh fried tortilla chips and grilled pineapple salsa; grilled shrimp or chicken enchiladas with salsa rojo or verde, crema, rice, beans, lettuce and pico de gallo; and, of course, flan for dessert. Que beuno!

Sunday, January 29, 6pm
An Evening with Michael Jenkins of Volvér
Located within the Kimmel Center, Volvér highlights Chef Jose Garces’ culinary travels around the world. The ever-evolving 8-course and 12-course tasting menus emphasize seasonal ingredients prepared with modern techniques that capture and amplify their inherent flavors. Upon its 2014 opening, Volvér was named Best New Restaurant by Philadelphia Magazine as well as one of the 10 Best Meals Worth Traveling For by The Village Voice. We are thrilled to host Volvér at COOK for the first time ever with a six-course menu prepared by Chef de Cuisine Michael Jenkins: a Trio of Snacks including Banh Mi, Porcelet, Broad Bean Pate, Pickled Serrano Chile; American Hackleback Caviar, Yuba Chip, Nasturtium; and Iberico Madeline, St Stephen Crema; followed by Foie Gras, Quince, Mole Poblano, Orange; Winter Lettuces, Champagne Vinaigrette, La Peral, Asian Pear, Cashew Milk Crisps; Binchotan Otoro, White Oak Grilled Bluefin Tuna Belly, Hakurei Turnip, Kumquat, Bordelaise; Gyu Katsu, A5 Miyazaki Wagyu Sirloin, Sweet Potato Miso, Kohlrabi Slaw, Teriyaki; and Dark Chocolate Sphere, Coffee Ice Cream, Hazelnut Feuilletine, Lemon Confit, Meringue. Trust us, you don’t want to miss this!

Tuesday, January 31, 7pm
In The Mood For Seafood with Brett Naylor of Oyster House
Suffering from ‘down the shore’ withdrawal syndrome and craving fresh seafood? We get you. There’s no better time than the present for Brett Naylor of Oyster House to return to COOK. This January, Oyster House Executive Chef Brett Naylor is cooking up a seafood spectacular: raw oysters, east and west; smoked and marinated mackerel with sour cream, lentil and dill salad; hickory wood grilled oysters; clam and bacon chowder; braised monkfish tail with polenta; and there will be dessert, but it’s a surprise. This will be a seafood lover’s dream!

Wednesday, February 1, 7pm
An Evening with Robert “Bobby” Surdam of Square 1682
Chef Robert “Bobby” Surdam has worked in restaurant kitchens, in virtually every capacity, since the age of 17. After graduating from L’Academie de Cuisine, Surdam worked in some of D.C.’s most exciting kitchens, including those operated by esteemed D.C. Chef Robert Weidmaier. Before coming to Square 1682, Chef Surdam headed up culinary operations at Ashlar Restaurant and Bar at D.C.’s Morrison House Hotel, earning high praise from Washingtonian Magazine, Zagat, DC Eater and others. Surdam is excited to be back in Philadelphia, a city he lived in when he held the post of Chef de Cuisine at Red Owl Tavern in the Hotel Monaco. Join Surdam when he returns to COOK with a menu of Bass Crudo (spring onion, jalapeño, radish, finger lime, espelette, beet chips); Foie Gras French Toast (pomegranate, balsamic, drunken figs); Stuffed Boneless Quail (mushroom, bacon, wilted baby kale, bourbon jus); and S’mores Cheesecake (chocolate ganache, marshmallows).

Thursday, February 2, 7pm
Basque-ing in the Beauty: An Evening with Guillermo Pozos and Justin Holden of Tinto
Jose Garces’ Tinto is an intimate Basque tapas bar and restaurant serving small plates typical of northeastern Spain’s pintxo bars, complemented by the region’s ciders, sangrias and of course, a great deal of wine. The restaurant showcases the flavors of the mountainous coastal region that blurs the lines of demarcation between Spain and France. Join Tinto Chef de Cuisine Guillermo Pozos for a culinary journey to Basque country with a menu featuring: Jamón Iberico Bellota Mixto (selection of Iberico ham) and Arugula Salad (jamón serrano, figs, goat cheese, orange vinaigrette); Mussels en Escabeche (smoked paprika, piquillo peppers, capers, sourdough toast) and Bay Scallop Brochette (lemon confit, green olive, charred piquillo pepper); Kampachi Brochette (roasted turnip, Pedro Ximenez reduction, meyer lemon puree) and Mar y Tierra (Kobe beef, poached lobster, cider glaze, guindilla aioli); Colorado Lamb Chop (hazelnut romesco, charred baby onions); and for dessert, Milhojas (puff pastry, confit apple, hazelnut cream). Tinto General Manager Justin Holden will join us as well, complementing Guillermo’s menu with wine selections.

Friday, February 3, 7pm
COOK Author Series: Heart Healthy Fish Dinner with Ann Ogden Gaffney of Cook For Your Life
The New Year is here, and if you’re looking for cooking inspiration that is both heart healthy AND flavorful, this is the class for you. Seafood has a deliciously mind-boggling abundance of varieties, all of which are good for us, but many of us are intimidated by cooking seafood at home. To put you at ease, James Beard nominated cookbook author Ann Ogden Gaffney returns to COOK to prepare a menu of easy, tasty and nutritious fish dishes taken from her cookbook Cook For Your Life. The cookbook takes its name from Ann’s same-named organization that provides patients and families affected by cancer with therapeutic cooking skills and techniques that she herself learned during her own fight against breast cancer. Ann’s programs have received funding from the National Institutes of Health and have been embraced by medical institutions at Columbia University, Mount Sinai, American Cancer Society and more. Ann’s from-the-sea feast includes Grilled Shrimp and Leek Salad; Fish Tacos with Red Cabbage Slaw; Spanish Style Cod with Chickpeas and Peppers with a side of Green Beans with Chopping Board Pesto; and for dessert, Orangey Chocolate Tofu Pudding. A copy of Cook for Your Life is included in the class.

Saturday, February 4, 2pm
Sweet Chocolate Treats for Your Valentine with Abigail Dahan of Parc
French-born pastry chef Abigail Dahan started her pastry training in the famed Parisian patisserie Gerard Mulot. She then went on to work for the Ritz Carlton Philadelphia and Orlando. She later moved on to become supervisor at the Park Hyatt Chicago, and in the same year won first place in the first ever “ L’art du chocolatier” hosted by the Cocoa Barry School in Chicago. Before joining the Parc team, she was at Le Bec Fin and was also Sous Chef at the esteemed Joel Robuchon restaurant in Las Vegas. With Valentine’s Day right around the corner, treat yourself and/or your sweetie to some divine chocolate desserts including Chocolate Mousse; Chocolate Crème Brûlée; Milk Chocolate Truffles; Raspberry White Chocolate Heart Shaped Macarons; and Decadent Chocolate Layer Cake. Your sweet tooth will be saying merci.

Tuesday, February 7, 7pm
An Evening with Craig Polignano of Mistral
Under the direction of James-Beard Nominated Chef Scott Anderson, Mistral opened its first location in Princeton in 2013, offering a progressive menu highlighting seasonal, local ingredients. Mistral’s second location, located in King of Prussia, will be overseen by Culinary Institute of America alum Craig Polignano, who was previously the Executive Chef at the much-honored Ryland Inn. Prior to his time at Ryland, Craig was employed by the award-winning Michael Mina Group at the St. Regis Hotel in Dana Point, California as the Executive Chef of the Stonehill Tavern. Like its Princeton sibling, Mistral KOP features a fast-paced shared plates service model and fresh contemporary ingredients that produce exceptional flavors. However, KOP’s menu items will differ from Princeton’s in order to reflect the highest quality ingredients Montgomery County’s local farms, aquaculturists and butchers have to offer. Craig’s debut COOK menu includes: Selection of Canapes; Grilled Nantucket Squid Green Papaya, Thai Basil, Brown Butter; Olive Oil-Poached Trout Smoked Onion Soubise, Baby Beets; Wagyu Beef Maitakes, Celery Root, Sunchoke; and Peanut Butter Mousse Milk Chocolate, Peanut Crunch, Banana Brulee.

Wednesday, February 8, 7pm
Regional New Orleans Cuisine with Adam Zensinger of June Allan
Mardi Gras is on the way – February 28 to be exact. The term Mardi Gras (or Fat Tuesday) reflects the practice of eating rich, fatty foods before the ritual fasting of Lent. Join Adam Zensinger of June Allan when he returns to COOK for a going-out-with-a-pre-Lent-bang-style feast including: Boudin Balls with Creole Remoulade; Fried Oyster Po Boy; Crawfish Étouffée; Chicken and Andouille Gumbo; and, of course, Beignets. Adam is best known to Philadelphians for his time spent as Chef de Cuisine of Amada followed by his post at Lemon Hill. Prior to his time in Philadelphia kitchens, Chef Zensinger attended Le Cordon Bleu in Atlanta and spent eight years living in the south, where he developed a true affinity for southern culinary culture. In 2015, Zensinger and his wife Shelly, a fellow Philly restaurant veteran, founded June Allan, a catering business specializing in family-style Lowcountry cuisine. Join us, and laissez les bons temps rouler!

Thursday, February 9, 7pm
A Very Vegan Valentine’s Day with Rachel Klein of Miss Rachel’s Pantry
At her successful South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates inspired vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for an evening of vegan Valentine fare delicious enough to get everyone smiling, from committed vegans to dedicated meat eaters. And the timing of this class couldn’t be better for a veggie-centric menu, as the New Year often inspires us to try new (and sometimes healthier) things. Come. Learn. Eat your veggies!

Friday, February 10, 6pm
For the Love of Sparkling! with Ashley Costanzo of Vintage Imports
Not that we need an excuse, but with Valentine’s Day approaching, there’s no better time to indulge our love for the bubbly. If your sparkling smarts are limited to Veuve (not that there’s anything wrong with that!), join Ashley Costanzo of local importer and distributor Vintage Imports for a sparkling wines 101 tasting. Ashley will be pouring the following five varieties: Contadi Castaldi Rose, Franciacorta, Lombardy; Zinck Cremant d’Alsace; Forget Brimont 1er Champagne, France; Casas del Mar Rose Cava, Penedes, Spain; and Col di Luna Prosecco, Veneto, Italy. Please note that no full dinner will be served, but there will be light bites.

Sunday, February 12, 5pm
Cocktails and Confections with Local Bartender Tom Posey and Danielle Amablile of Oyster House and Mission Taqueria
We’ve hosted several cocktails-and-cheese sessions, but this, ladies and gentlemen, is our very first class devoted entirely to the pairing of cocktails and confections. On the boozy side of things, we’ve invited back Tom Posey, who after 20 years of slinging drinks has now earned the moniker ‘The Book Slinger.’ As a full-time inventory specialist for Bauman Rare Books, Tom comes across rare and eclectic cookbook and cocktail titles, and while some of these titles may not be a fit for Bauman’s catalogue, he adds them to his own personal stash that he sells via his Instagram account (@the_book_slinger). On the sweet side of things, we’re delighted to introduce guests to pastry chef Danielle Amablile of Oyster House and Mission Taqueria. A graduate of The Restaurant School at Walnut Hill College, Danielle previously crafted confections at Pod and Alma de Cuba. Join Tom and Danielle for some sweet pairings: Prosecco with Lemon Olive Oil Sorbet, paired with Warm Berry Beignets; Soyer au Alsace (vanilla ice cream, aged rum, orange curacao, pineapple juice, Crèmant d’ Alsace Brut sparkling wine, orange zest), paired with Tropical Fruit Pavlova (coconut meringues with mango curd and boozy macerated tropical fruit); Isfahan Rose(egg white, gin, lemon juice, pistachio orgeat, cream, rose water, seltzer), paired with Hazelnut and Coffee Tart; S’Mores Hot Chocolate (spiked hot chocolate with cocoa nib, vanilla bean, cinnamon), paired with House Made Marshmallow Fluff and Graham Cracker Blondies; and Lo-fi Gentian Amaro paired with Petit Fours (truffles, linzer cookies, red velvet cake). Who needs dinner when you have drinks and dessert?

Tuesday, February 14, 7pm
Viva La Chocolate: Mexico As The Origin of Chocolate with Lucio Palazzo of Loco Pez
This Valentine’s Day, skip the box of chocolates and go for something a little more adventurous. While there is some debate as to where cacao trees originated, the first known large-scale “farmer” and consumers of chocolate were the Mayans, who inhabited Central Mexico. The most popular use of the cacao bean in pre-Columbian Mexico was to produce a hot chocolate drink (nothing like the hot chocolate we know), but chocolate was incorporated in a number of traditional dishes. But enough history…what’s for dinner? Join us for an homage to chocolate’s Mexican roots as Lucio Palazzo of Fishtown’s Loco Pez cooks up some cacao creations. A member of the opening team at Zahav, Chef Palazzo was invited by Michael Solomonov to helm Xochitl, his long time Mexican venture, and so began Palazzo’s love affair with Mexican cuisine. Palazzo went on to work at La Calaca Feliz in Fairmount and Taqueria Feliz in Manayunk prior to joining Loco Pez. With Loco Pez opening a second location in the Graduate Hospital area, Palazzo continues to explore the regional specialties of our southern neighbor. Palazzo’s chocolate-themed menu includes: Foie Gras and Duck Posole with cocoa tostada; Fat Duck’s Scallops in White Chocolate Velouté with caviar and grapefruit; Beets Baked in Cocoa Nibs with old and new world spices and avocado; Duck Breast, roasted on the bone, with Oaxacan chocolate mole; and Chocolate-Salted Caramel Tart with pecans and mezcal cream. Feliz dia del amor!

Wednesday, February 15, 7pm
Private Philadelphia Magazine Event with Jon Cichon of Lacroix

Thursday, February 16, 7pm
Private Event with Keith Ahern of Broad Table Tavern

Friday, February 17, 7pm
Restaurant Sneak Peek: An Evening with Chris and Caitlin Rorer of KEEN
Boy meets girl. It’s a familiar tale, but when they meet in culinary school, the results are all the more delicious. Once classmates at The Restaurant School at Walnut Hill College, Chris and Caitlin Rorer are now hard at work preparing for the opening of KEEN, which will occupy the former Astral Plane space at 17th and Lombard. In collaboration with Randy Hoppmann, a Le Bec-Fin alum who taught at Front of House at The Restaurant School, the Rorers’ concept is simple – reasonably priced American food and drink, hospitality-forward, and, given the neighborhood demographic, family-friendly. An opening date has not been made public, but you can be among the first to preview KEEN’s menu when Chris and Caitlin make their COOK debut, preparing Roasted Carrot and Garlic Hummus served with toasted bread and pickled carrots; Pan Seared Scallops with jasmine rice, sriracha butter sauce and pancetta chips; Red Wine Braised Short Ribs with mashed sweet potatoes and bacon brussels sprouts; and Nutella Cheesecake with whipped cream topping.

Tuesday, February 21, 7pm
Cheese and Sambal Dinner with Angelina Branca of Saté Kampar and Jamie Png, Local Cheesemaker
Ange Branca of East Passyunk Avenue’s Saté Kampar and local cheesemaker Jamie Png are teaming up to present a unique cheese-themed dinner, pairing American and European artisan cheeses with Malaysian sambals, sauces, and other condiments for a one of a kind flavour experience. Ange was born and raised in Malaysia and has spent the last 16 years in the USA, while Jamie was born in Singapore and settled in Australia before moving to Philadelphia. Their collaboration is a fun embodiment of their shared Southeast Asian heritage, Ange’s deep knowledge of Malaysian cuisine and Jamie’s cheese expertise. The duo will create a four-course dinner in which you will also learn how to make the sauces and create very distinctive flavors when cuisines combine.

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!

Thursday, February 23, 7pm
Destination Quebec: A Jewish Food and Drink Road Trip with Joseph Howard of Abe Fisher and Steve Wood of Luca Restaurant
Joseph Howard of Michael Solomonov’s Abe Fisher has led COOK guests on a culinary tour of two far-off lands: Brazil and Portugal. For his third COOK appearance, Joseph will be offering guests a taste of a place closer to home, but exciting nonetheless: Quebec! Quebec’s traditional cuisine is as rich and diverse as the province of Quebec itself – a culinary melting pot blending, among others, French, Italian, and Jewish influences. Joseph will be joined by Steve Wood, Beverage Director of Luca Restaurant in Lancaster, PA, who will be shaking up some Québécois cocktails to get you in the spirit of things. The duo’s pairing menu begins with a welcome cocktail – Caribou, a traditional warm Canadian beverage combining syrah, pear eau de vie, walnut liqueur, maple syrup, spices and orange peel – followed by Grilled Oysters (creamed onions, white cheddar, schmaltz bread crumbs, fresh herbs, caviar) paired with “Tonique d’Ouverture” (Byrhh Grand Quinquina, fino sherry, toasted sesame tonic, celery soda); Roasted Mushrooms (with bacon jam, herbs, six-minute egg, truffle, everything spiced bagel); paired with “Torontonian Milk Punch” (a clarified blend of lemon, pineapple, spices, maple sugar, Jamaican and Trinidadian rums, Canadian rye whiskey, Fernet Branca, Angostura Bitters, English breakfast tea, whole milk); Potato Latkes (duck country gravy, foie gras, fried onion, schmaltz caramelized onion) paired with foie washed dark rum, amontillado sherry, smoked maple syrup, truffle salt, whole egg and nutmeg; Brisket (with leeks, butternut squash, brown butter, kale, garlic) paired with “Vecchio Amico” (apple brandy, sweet and dry vermouths, Cappelletti Vino Aperitivo, Smokey Rabarbaro Amaro, spiced cranberry and bitter orange shrub, smoked saffron and vanilla bitters; and Coffee Cake (maple, cinnamon, brown sugar, labne ice cream, smoked nuts) paired with “Monte & Maple Milkshake” (Calvados, Montenegro Amaro, labne and vanilla bean ice cream, maple syrup, whole milk, maple cotton candy). Oh, Canada, indeed!

Friday, February 24, 7pm
Tapas & Pintxos Wine Dinner with Jezabel Careaga of Jezabel’s and Jill Weber of Jet Wine Bar
There’s a little slice of Argentina in Philadelphia’s Fitler Square neighborhood, and it’s called Jezabel’s. Operated by Argentine expat Jezabel Careaga, Jezabel’s delivers the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. Jezabel’s has recently begun hosting one-night-only tapas and pintxos nights where guests sample a variety of small snacks that are not on the daily menu. This February, Jezabel is bringing her tapas and pintxos night to COOK! Joining Jezabel is Will Weber, owner of South Street West’s Jet Wine Bar, who will be providing wine and sherry pairings for the evening. Prior to opening Jet, Rex 1516 and Cafe Ynez, Jill has spent the last two decades working in the field as an archaeologist, which has consequently provided her with a bounty of wine knowledge. Jezabel’s February menu at COOK features Pintxos with Escalivada and Piñones (roasted peppers, eggplants and onions with pine nuts), Boquerones (white anchovies in vinegar) and Asparagus Blancos Envueltos en Jamón Serrano (white asparagus wrapped with Serrano ham); Tortilla de Patatas (traditional Spanish potatoes omelette) with Pulpo a la Gallega (Galician octopus); Chorizo a la Sidra (Spanish chorizo sautéed in apple cider) and Gambas al Ajillo (sautéed garlic shrimps) with Grilled Vegetables; and for dessert, Flan. So connect with your inner gaucho and come hungry!

Saturday, February 25, 12pm
Spice Up Your Winter with Joshua Bullock and Ian Natowsky of Farmer’s Keep
There is no better time than the dead of winter to spice things up in the kitchen. When spring greens and summer produce seem like long-lost friends, your spice pantry can offer a heartwarming respite from winter’s chill. This February, come in from the cold for a spiced-up lunch prepared by Joshua Bullock and Ian Natowsky of Farmer’s Keep. Philadelphia is experiencing a boom in healthy, fast-casual spots, and among Center City’s farm-to-city eating establishments is Farmer’s Keep. Focusing on healthy, creative cuisine that caters to all diets, the daily menu is entirely allergen-free (gluten free, dairy free, egg free, peanut free, tree nut free, shellfish free) and promotes the importance of local, organic and sustainable ingredients. Farmer’s Keep is preparing a spiced up lunch including Homemade Apple Cider; Winter Green Salad (mixed greens, baby spinach, spiced pumpkin seeds, sweet potato, cranberries, pomegranate vinaigrette); and Spicy Apple Cider Quinoa (golden quinoa, apples, parsnips, arugula, spicy cinnamon dressing); and Carrot Curry Chicken (served over roasted root vegetables and mixed grain rice).

Sunday, February 26, 6pm
Winter in the Mediterranean with Keith Ahern of Broad Table Tavern
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 prepare 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.

Wednesday, March 1, 7pm
Wednesday, March 1, 7pm: Seafood Sensations with Michael Rouleau
Suffering from ‘down the shore’ withdrawal syndrome and craving fresh seafood? We feel your pain. Which is why we’ve invited Michael Rouleau back to COOK to cook up a seafood spectacular: fried calamari with remoulade and banana peppers; crab cakes with basil mayo; grilled octopus with white beans and Calabrian chiles; shrimp tagine with preserved lemon and pickled mussels; and key lime pudding with shortbread and banana. A chef of pure dedication, Michael began his career as a line cook on the opening team of Top Chef Kevin Sbraga’s eponymous flagship, working his way up to lead line cook, private events chef, and most recently, Chef De Cuisine. This will be a seafood lover’s dream!

Thursday, March 2, 7pm
Private Event with Jim BurkeFriday, March 3, 7pm
Dinner in Lyon with Peter Woolsey of Bistrot La Minette and La Peg
Lyon is known as the gastronomic capital of France. Every year, gourmands from around the world flock the city’s Michelin-starred restaurants as well as its humble bistros. Although these days, Lyon is often associated with nouvelle-cuisine, its culinary reputation was established a full century earlier with hearty, traditional fare. Join Philly Francophile (and thoroughly entertaining jokester) Peter Woolsey, owner of Bistrot La Minette and La Peg, for a meal that showcases Lyonnaise specialities. This is going to be one magnifique meal!

Sunday, March 5, 2pm
Taste of The Cake Life with Lily Fischer Owner & Founder and Becca Craig Head Chef of Cake Life Bake Shop
Located in vibrant Fishtown, Cake Life Bake Shop is co-owned by Lily Fischer and Nima Etemadi, best friends from Sarah Lawrence College who quit other careers to become pastry chefs. After appearing on Food Network’s Cupcake Wars three times (and winning!), the duo opened Cake Life Bake Shop, offering handcrafted cakes and pastries that are at once unique and familiar, comfortable and exciting. Lily Fischer will make her COOK debut along with Head Chef Becca Craig, serving a trio of Cake Life’s creations: mini cookie; honey sea salt tart; and lemon raspberry cake (lemon cake, raspberry curd, and raspberry buttercream). Lily and Becca will walk guests through the preparation of the lemon cake batter, fresh raspberry curd, Italian meringue buttercream (and how to use fresh compotes to color and flavor buttercream); watercolor technique in buttercream; and gold leaf application. This is a baker’s delight!Tuesday, March 7, 7pm
Private Philadelphia Magazine Event

Wednesday, March 8, 7pm
South in Your Mouth with Justin Swain of Rex 1516
Philly native Justin Swain trained under Regis Jansen, the Alabamian opening chef of Rex 1516 who turned the South Street restaurant into one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. Join Justin when he returns to COOK for a Southern sojourn, featuring a supper of hoecakes with pickled collards and benne seed; drop biscuits, jam and garlic herb butter; BBQ plate with brisket, pork, sausage, pickles, onions, Memphis BBQ sauce and bread; and (what else?) banana pudding with salted caramel and vanilla wafers. Y’all are gonna love it!

Thursday, March 9, 6pm
Semester Abroad: Cheese + Cocktails from Around the Globe with Rocco Rainone of Di Bruno Bros. and Jesse Cornell of SkyGarten
Two of our favorite C words are cocktails and cheese. And though people often associate eating cheese with drinking wine, cocktails are also the perfect compliment to wash down some gooey, cheesey goodness. Join veteran bartender Jesse Cornell of SkyGarten as he leads guests on a globetrotting cocktail and cheese pairing adventure alongside celebrated cheesemonger Rocco Rainone of Di Bruno Bros. The travel itinerary includes the usual suspects – France, Italy, Spain – but expect some wild cards as well! Don’t miss this opportunity to learn from these two leaders in their respective fields.

Friday, March 10, 6pm
UK Pub Crawl with Meredith Rebar and Garrett Williams of Home Brewed Events
It’s hard to think of England and not think of pubs and pints. Beer in England pre-dates all other alcoholic drinks produced in the country and it has had an enormous influence on beer culture and history right here on our side of the pond. During this afternoon session at COOK with local beer-based education event planners, Meredith Rebar and Garrett Lee Williams of Home Brewed Events, guests will discover the histories of British beer and, of course, sample some British brews, including a special welcome beer, Belhaven Wee Heavy, Guinness Special Release, Thornbridge Jaipur IPA and Samuel Smith Imperial Stout. Garrett and Meredith will also brew an Anglo-inspired beer for guests to take home a few weeks later. Please note that a full dinner will not be served, but continuing the theme of the evening, we will be serving mini sweet and savory pastries from Stargazy, East Passyunk’s popular pie and mash shop!

Saturday, March 11, 6pm
Private Event

Sunday, March 12, 2pm
Marvelous Meringue with Aurora Wold-Shire of Townsend and A Mano
Meringue, heavenly clouds of egg whites and sugar, seem simple. Not so. There’s more than one way to whip up your own meringue – three, in fact! Join pastry chef Aurora Wold-Shire for a memorable meringue making session. For her COOK debut, Aurora will prepare three desserts which showcase the three distinct varieties of meringue: chocolate soufflé (Italian meringue), pavlova (Swiss meringue), and meringue cookies (French meringue). New to Philadelphia, Aurora is the pastry chef for Tod Wentz’s restaurants Townsend and A Mano. Her resume is an impressive one to say the very least having served as a pastry chef at multiple Michelin Star restaurants in New York City, including Eleven Madison Park, Jean Georges and The Musket Room. This is the perfect class for home bakers looking to expand their repertoire.

Wednesday, March 15, 7pm
All That And Dim Sum with Robin Admana and Sandy Trinh of Foolish Waffles
Foolish Waffles is a prominent member of Philly’s vibrant food truck community, earning a number of accolades including Philadelphia Magazine’s Best of Philly for Street Food Snacks in 2014 (for their banh mi waffle), The Vendy Cup as well as the Vendy’s People’s Choice Award in 2015. Join Robin Admana and Sandy Trinh at COOK for an evening that is not about their beloved waffles – but rather their love of dim sum. By definition, dim sum refers to a style of Cantonese food prepared as small bite-sized or individual portions traditionally served in small steamer baskets or on small plates. The Foolish Waffle duo will serve up a dim sum spread including a selection of dumplings (pork potsticker, shrimp shumai, mushroom dumpling); bun and wings (pork belly bao and salt and pepper wings); sticky rice and ribs; sticky rice in steamed banana leaves with ginger soy braised short rib; and a dessert trio (liege waffle with sweetened condensed milk, egg custard tart and coconut cream sponge cake).

Thursday, March 16, 6pm
Vino Di Montepulciano with Shawn Dore, US Brand Ambassador Consorzio del Vino Nobile di Montepulciano
Montepulciano is a picturesque hill town in southern Tuscany that is a major producer of Italian food and drink. Renowned particularly for its wine, Vino Nobile di Montepulciano, the Montepulciano region and brand have unquestionably helped Tuscany retain its privileged place on the world wine map. The historic region’s wines were a favorite of Thomas Jefferson and is now emerging as a “must watch” area. We’re delighted to welcome back Shawn Dore, wine educator, sommelier and US Brand Ambassador for Consorzio del Vino Nobile di Montepulciano (the official designation), for an evening featuring some of Italy’s most celebrated wines from the region. Please note that no full dinner will be served, but there will be light bites.

Friday, March 17, 7pm
Vegetarian Foods We Love To Eat with Becca O’Brien of Two Birds Catering & Canning
It’s a carnivore’s misconception that vegetarians miss out on things. But trust us, cry them no rivers – vegetarians are crafty cooks, swapping out proteins so that familiar foods remain just as satisfying. COOK veteran instructor Becca O’Brien, owner of Two Birds Catering & Canning, lived the vedge life for years and can attest to the fact that meat-free doesn’t mean flavor-free. Becca’s March menu features a trio of chips and dips (smokey tofu and black bean dip with roasted poblano crema; spinach, white bean and artichoke dip; and spicy buffalo seitan dip, served with mixed pickles and fresh fried tortilla chips); Thai basil tofu salad, banh mi sandwich, with pickled veggies, fresh herbs and spicy mayo; loaded baked potato soup with smoked tempeh, sour cream, cheddar, scallion and grilled crostini; BBQ “pork” sandwich with maple dijon slaw and fresh pickles, four cheese mac’n’cheese and collard greens; and ricotta pie with whipped cream and berries. This class is sure to be a hit with vegetarians and meat-eaters alike.

Saturday, March 18, 12pm
Private Event

Sunday, March 19, 12pm
Newish Jewish with Tova Du Plessis of Essen Bakery
Located on East Passyunk Avenue, Essen Bakery specializes in artisanal Jewish baked goods. After years of working at prestigious restaurants (Le Bec Fin, Avance and Lacroix to name a few), Chef Tova du Plessis decided to go back to her roots when she opened her first bakery. She took inspiration from the fresh-baked bread and pastries she would make alongside her mother as a child. Her food reflects her heritage while being heavily influenced by her classical training, We’re psyched that for her COOK debut, Tova is preparing not just dessert but a hearty lunch, which thankfully includes her now-famous babka – gefilte fish with fresh horseradish ‘chrain’ and shaved carrot salad; perfect ribeye roast with apple and carrot tzimmes and potato kugel; and chocolate halva babka with coffee ice cream. Join us for a reimagined takes on Jewish staples – this ain’t your Jewish grandmother’s cooking we’re talking about!

Tuesday, March 21, 7pm
Beer Dinner with Brady Taylor of The Cambridge
Hear ye, hear ye! South Street West has come a long way in recent years, and among the pioneers are Chris Fetfatzes and Heather Annechiarico, co-owners of Tio Flores, The Cambridge and (non-South Street) Hawthorne’s. The Cambridge is a cozy tavern reminiscent of Merry Old England’s public houses, offering two dozen draft beers and hearty pub grub. For Cambridge chef Brady Taylor’s COOK debut, we’re hosting a beer pairing dinner, and though the beers are a surprise, Taylor’s menu includes a white bean and bacon shooter with candied bacon; grilled artichoke hearts crostini, fire roasted peppers, ricotta cheese; lamb bolognese, pappardelle, basil ricotta, parmesan cheese; intermezzo of lemon sorbet; black bass, black rice, black garlic, red pepper coulis; and cinnamon-sugar beignet dulce de leche.

Wednesday, March 22, 7pm
Fat Is Flavor with Nick Macri of La Divisa Meats
The saying goes, ‘cut the fat, cut the flavor.’ This March, chef-turned-butcher Nick Macri of Reading Terminal Market’s La Divisa Meats will cut no corners or calories, demonstrating multiple methods of incorporating animal fats – rendering, confit, and even baking. As a specialty butcher, La Divisa makes use of the whole animal, and Macri’s March menu continues that practice, incorporating the usually-trimmed fat to lend flavor to dishes including whipped butter and crudités; tallow fried potato poutine; confit lamb shank, rigatoni, pecorino, mint, chiles; roast beef with Yorkshire pudding, horseradish, greens, mushrooms; and for dessert, chocolate and hazelnut pie. Nick is the Philadelphia restaurant industry’s go-to guy for meats so don’t miss out on this special event at COOK!

Thursday, March 23, 7pm
Private Event

Friday, March 24, 7pm
An Evening with Anthony Bonnett of The Moshulu
The Moshulu is the world’s oldest and largest square rigged sailing vessel still afloat, and she is in fact the world’s only restaurant venue on a tall ship. Presenting inventive, contemporary classic presentations of American cuisine, Executive Chef Anthony Bonett has created a delectable selection of dishes using the finest local ingredients available to create a memorable dining experience on this landmark ship. But this March, you won’t need your sea legs to enjoy The Moshulu – Anthony is coming ashore for his appearance at COOK with a surf AND turf menu of tuna confit devilled eggs; Spanish octopus, piperade, squid ink aioli; foie gras gnocchi, duck prosciutto, caraflex cabbage, golden raisins; prime beef tenderloin, sunchoke puree, charred vanilla carrots, spring onion, blue cheese fondue; and coconut cream pie. Ahoy, matey, indeed!

Saturday, March 25, 2pm
Baking with Bacon with Dana Herbert of Desserts by Dana
Delaware Native, Dana Herbert, was named the winner of TLC’s Cake Boss: Next Great Baker and voted “Best of Delaware” for his pastry creations. Join him when he returns to COOK for a class all about baking with bacon. Herbert’s flavorful recipes will include: apple and bacon puff pastry with sweet corn ice cream; peanut butter cheesecake with bacon and graham crust with macerated cherries; bacon banana split; and peach cobbler with bacon ice cream. The best part? Guests will get to sample all four items and that sounds like a pretty great afternoon to us! If you’re a sweet-and-savory person, this one’s for you! Recipes will be provided!

Sunday, March 26, 1pm
COOKbook Author Series: Lunch with Mari Nameshida of Mari’s Tokyo Kitchen
Recently selected as the number one activity in Tokyo by TripAdvisor reviewers, Mari Nameshida’s Japanese cooking classes offer the unique chance to experience firsthand how people cook at home in Japan. Mari shares her expertise with tourists and expats alike looking to experience authentic Japanese cuisine using the freshest ingredients from Tokyo’s local markets. Published this summer, Japanese Recipes from Mari’s Tokyo Kitchen features 50 of the most popular recipes from her classes. We’re excited to welcome back Mari as she prepares a four course lunch: sauteed eggplant and green pepper with tuna and green onion with sweet sour miso sauce; braised pork belly and egg; chirashi sushi; and sesame pudding. Each guest will receive a copy of Mari’s Tokyo Kitchen.

Tuesday, March 28, 6pm
Perfect Pies with Pat O’Malley of Hungry Pigeon
Hungry Pigeon is a three-bell breakfast, lunch and dinner spot on Fabric Row in Queen Village co-owned by chefs (and friends) Scott Schroeder and Pat O’Malley. After working together at the wildly successful ¡Pasion! Restaurant, Pat moved to New York City where he led a baking department at Balthazar, churning out 15,000 handmade pastries per day. Philadelphia is now enjoying the fruits of that labor – if you’ve been to Hungry Pigeon, you know his croissants are the real deal. And while croissants take serious training and technique, the perfect pie is a comparatively easy goal for the home baker to achieve. Join Pat for a crash course on how to make the perfect pie crust, various crimping techniques, and how to use of “scrap dough” to prepare hand pies. The best part – you get to eat Pat’s perfect pies: rhubarb and heirloom apple lattice pie; meyer lemon Shaker pie; and a duo of hand pies (sautéed greens and local feta; smoked ham and cheese). Pie, oh my!

Wednesday, March 29, 7pm
Abe Fisher Goes to Asia with Brian Kane and Yehuda Sichel
Abe Fisher, Michael Solomonov and Steve Cook’s self-proclaimed gastronomic golem, continues to receive accolades – and for good reason. Named among its “Best New Restaurants” by Travel & Leisure in 2015, Abe Fisher and Chef Yehuda Sichel are exploring the far-flung culinary influences of the Jewish diaspora in spectacularly inventive ways. Chef Yehuda is a veteran sous-chef of Zahav, and he has also cooked at Grace in Los Angeles, and Rae and Brasserie Perrier in Philadelphia. When we invited Chef Yehuda to return to COOK this March, he proposed something unexpected – an Asian vacation – and we were more than ok with that! That’s right, think Chinese, Vietnamese, Japanese and maybe Cambodian. Beverage Director Brian Kane will be on hand to provide cocktail and wine pairings, including pours of Riesling, a favorite of Kane’s.

Thursday, March 30, 7pm
Meat & Greet & Eat! with George Sabatino of Aldine and Heather Thomason of Primal Supply Meats
Primal Supply Meats is committed to providing sustainable, pasture-raised meat to Philadelphia. With meats sourced directly from local farmers, Butcher-Owner Heather Thomason works with other mission-aligned organizations in our local food system to share resources and build a stronger network. Practicing whole-animal butchery, Primal supplies primals and custom cuts to not only families and individuals but also to professional kitchens. One such kitchen: Aldine, located at 19th and Chestnut. Aldine’s Chef George Sabatino has been a key fixture in acclaimed kitchens all around the city, working at such hotspots as Fork, Barbuzzo and Stateside before opening Aldine with his wife Jennifer. At their Rittenhouse eatery, Chef George is known for taking no shortcuts, creating artfully composed plates that highlight house made ingredients. If you follow Aldine on social media, you’re familiar with the labor and love that he imparts upon each individual component of his dishes. This March, George returns to COOK for a dinner that showcases the high quality cuts provided by Primal Supply Meats. We’re “fired up,” to use one of Chef George’s preferred expressions, to welcome him and Heather back to COOK!

Saturday, April 1, 7pm
Private Event
Suffering from ‘down the shore’ withdrawal syndrome and craving fresh seafood? We feel your pain. Which is why we’ve invited Michael Rouleau back to COOK to cook up a seafood spectacular: fried calamari with remoulade and banana peppers; crab cakes with basil mayo; grilled octopus with white beans and Calabrian chiles; shrimp tagine with preserved lemon and pickled mussels; and key lime pudding with shortbread and banana. A chef of pure dedication, Michael began his career as a line cook on the opening team of Top Chef Kevin Sbraga’s eponymous flagship, working his way up to lead line cook, private events chef, and most recently, Chef De Cuisine. This will be a seafood lover’s dream!

Sunday, April 2, 2pm
Tarty For The Party with Joe Green of Affinity Confections
Join Joe Green of Affinity Confections this April when he returns for an afternoon dedicated to tarts. While working on his Entrepreneurship Major at Temple University’s Fox School of Business, Joe interned at the renowned Night Kitchen Bakery in Chestnut Hill. With sixteen years of baking experience under his belt, Joe Launched Affinity Confections in 2014. Affinity creates seasonally inspired confections using premium all-natural ingredients. Joe will serve (and demo components of) four tarts: fresh fruit tart (shortbread crust filled with a vanilla pastry cream topped with fresh seasonal fruit); lemon tart (poppy seed shortbread with a fresh meyer lemon curd filling topped with fresh blueberries); Wimbledon Tart (vanilla shortbread filled with buttercream and a fresh strawberry coulis); and chocolate tart (chocolate shortbread filled with a blackberry pastry cream topped with chocolate covered berries).

Tuesday, April 4, 6pm
Private Event with Nick Macri of La Divisa Meats

Wednesday, April 5, 7pm
Private Event

Friday, April 7, 7pm
An Evening with Scott Schroeder of Hungry Pigeon
COOK is thrilled to welcome back Scott Schroeder, co-owner of Hungry Pigeon, a three-bell breakfast, lunch and dinner café located in Fabric Row in Queen Village. Schroeder and his fellow co-owner Pat O’Malley have a long history of working together, beginning at the wildly successful ¡Pasion! Restaurant. Though working in different cities for the past decade, they remained close friends and Hungry Pigeon is a project a long time in the making. A native of Detroit, Scott trained in his hometown under charcuterie expert and award-winning chef, Brian Polcyn. After moving to Philadelphia in 1997, Scott cut his teeth in the kitchen of many famed Philly standards including Brasserie Perrier and Jake’s. In his first ‘Chef’ position at Northern Liberties hot-spot Deuce, Schroeder garnered praise and a two-bell review from Craig Laban before leading kitchens at the popular South Philly Tap Room and American Sardine Bar. Join Schroeder (aka @foodsyoucaneat) for a taste of the Pigeon – trust us, this one’s not for the birds.

Sunday, April 9, 12pm
Hearty Vegan Brunch with Christina Martin Chef/Owner of Cooking to Nourish
While brunch commonly focuses on eggs, dairy, and cured meats, vegans are often left out in the cold. So all you vegans, this one’s for you! Join Christina Martin for a plant-based brunch that’s sure to please, regardless of your dietary lifestyle. Christina Martin is a Philadelphia-based vegan chef and healthy food advocate. While working toward her culinary degree, she had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Join Christina when she returns to COOK for a vegan brunch menu of French toast with blueberry maple compote; biscuits with mushroom gravy, avocado and hash; veggie eggless quiche, beet and field green salad; and strawberry cobbler. Plus, what’s brunch without a mimosa (or two)?

Tuesday, April 11, 6pm
Breakfast Baking for Dinner with Pat O’Malley of Hungry Pigeon
To Philadelphia Inquirer food critic Craig Laban, Fourth Street is now “Breakfast Street.” Joining Breakfast Street’s Cafe La Maude, Honey’s and The Dutch is Hungry Pigeon, co-owned by chefs (and longtime friends) Scott Schroeder and Pat O’Malley. By day, the Pigeon’s menu features Pat’s flaky croissants, brioche sticky buns, housemade English muffins, crusty sourdough and more. After working with Scott at Philadelphia’s wildly successful ¡Pasion! Restaurant, Pat moved to New York City where he led a baking department at the iconic Balthazar, churning out 15,000 handmade pastries per day. Philadelphia is now enjoying the fruits of that labor, and this April, sixteen lucky COOK guests will, too, as Pat bakes up a breakfast-for-dinner spread. You butter not miss this one!

Wednesday, April 12, 7pm
A Taste of Scarpetta with Jorge Espinoza
LDV Hospitality’s Scarpetta Restaurant at the Rittenhouse brings the signature bold Italian flavors to Philadelphia that it is known for at its Manhattan, Hamptons, Las Vegas and Miami locations. Scarpetta’s employs an understated-yet-elegant approach, creating an experience where guests feel as though they are at a stylish and welcoming dinner party. Join Chef Jorge Espinoza for a menu of highlights from Scarpetta’s new tasting menu: Tuna Susci (marinated vegetables and preserved truffle); Braised Octopus (artichoke, celery and charred scallion); Ricotta Carpellacci (honshemiji mushroom and preserved truffle); Turbot (leeks, endive and salsa verde); Dry-Aged Strip Loin (trumpet mushroom, cipollini onion, potato and truffled spinach marinated vegetables and preserved truffle); and Chef’s selection of dessert. Born and raised in Gueretaro, Jorge began his kitchen career working at Monkey Bar as a butcher before joining the crew at Tapika to work with David Walzog, whom he considers his mentor. Jorge then cooked under Chef Scott Conant at L’imperó and from there, the team opened Alto and Totto Il Giorno in the Hamptons, followed by Scarpetta in 2008 which received a James Beard nomination in 2008 for Best New Restaurant in America as well as a coveted three-star review from The New York Times.

Thursday, April 13, 7pm
An Evening with Peter Woolsey of Bistrot La Minette and La Peg
Join Philly Francophile (and thoroughly entertaining jokester) Peter Woolsey when he returns to COOK for what is sure to be a decadently delicious meal. Peter spent many years living in France and working in Parisian kitchens. It was there that his dream to create a restaurant in his native Philadelphia that showcased his love of the authentic bistrot experience was born. While his Bistrot La Minette serves some of the most authentic and delicious French fare in town, his second restaurant La Peg pays homage to casual, regional American cuisine. His menus at COOK and at the restaurant feature some of the most genuine and delicious French fare in town. Can you say ooh la la?

Friday, April 14, 6pm
Cocktails + Canapes with Matt Polzin and Rich Freedman of Olde Bar
The Olde Bar, located in Philadelphia’s landmark Old Original Bookbinder’s, is Jose Garces’ contemporary oyster bar and cocktail lounge steeped in the city’s nautical and culinary traditions. Serving oysters on the half shell, alongside a smart menu of modern re-imaginings of traditional bar snacks and a comprehensive cocktail and spirit list, The Olde Bar is at once a tribute to the city’s storied past and an updated version of one of our most beloved dining spaces. For the Olde Bar’s second appearance at COOK, Beverage Manager Matt Polzin and Chef de Cuisine Rich Freedman are serving up a festive menu of cocktails and canapes. Previously behind the bar at a.bar, Polzin beverage menu at Olde Bar pays homage to cocktail classics, “expertly mixed,” according to Philadelphia Inquirer’s Craig Laban. Freedman’s background is a meaty one as his great grandfather was a butcher in Italy, eventually opening a butchery in Florida where Freedman began working at age 10. Locally, he has worked at Opa and for the Philadelphia Eagles and Phillies before joining with the Garces Group.

Saturday, April 15, 2pm
Chocolate Lovers Anonymous: Decadent Desserts with Candice Muser of Davio’s Philadelphia
Chocolate: What more is there to say? Join Davio’s Pastry Chef Candice Muser, for a dessert demo showcasing three decadent chocolate creations: chocolate truffles with cocoa powder; tiramisu; and Five-Layer Chocolate Cake with Salted Caramel. No chocoholic should miss this special event!

Tuesday, April 18, 7pm
Springtime in Sicily with Michael Vincent Ferreri of Res Ipsa
Res Ipsa, located on the 2200 block of Walnut Street, is a collaboration between Tyler and Nicole Akin of Stock and Mark Capriotti and Mark Corpus of ReAnimator Coffee. Taking its name from the Latin phrase res ipsa loquitor (“the thing speaks for itself”), Res Ipsa operates as a cafe during the day and in the evening changes over to a full-service restaurant – that also happens to serve excellent coffee! Res Ipsa Chef Michael Vincent Ferreri’s menu is not only influenced by his own Italian roots but also by his time working at Zeppoli, Chef Joey Baldino’s beloved Sicilian-inspired BYOB. This April, Ferreri will prepare a springtime supper of Sicilian fare, including spring vegetable salad with spring onion-whey vinaigrette, almonds and pantaleo; Sicilian seafood stew with saffron, new potato and green chickpeas; lumache with snail bolognese; lamb shank with grapes, olives and potatoes; and for dessert, strawberry and rhubarb tart with basil cream and poppy seed. Mangia! Mangia!

Wednesday, April 19, 7pm
Private Philadelphia Magazine with Damon Menapace of Kensington Quarters

Thursday, April 20, 7pm
Rijsttafel-Style Dinner with Diana Widjojo and Ena Widjojo of Hardena, Hosted by Joncarl Lachman of Noord, Neuf and The Dutch
Rijsttafel, a Dutch word that literally translates to “rice table”, is an elaborate meal adapted by the Dutch, who, for a time, colonized Indonesia. Consisting of many small plates accompanied by various rice preparations, the rijsttafel dishes are undoubtedly Indonesian, although the custom was initiated by the Dutch in an effort to impress visitors with the exotic abundance of their colony. Here in Philadelphia, Joncarl Lachman of Noord has hosted a rijsttafel showcasing the local Indonesian spot Hardena, one of Lachman’s favorite go-to’s. This April, we are thrilled to bring the rijsttafel tradition to COOK – and that it will be hosted by the Darling Dutchman himself, Joncarl Lachman! Diana Widjojo and Ena Widjojo of Hardena will showcase Indonesian staples including gado gado (salad of blanched veggies in peanut dressing with water crackers); oseng tempeh (sauteed tofu and tempeh in sweet soy sauce); ikan belado (whole fish in red pepper sauce); beef rendang (six-hour beef stew in coconut milk and spices); and kang kung (sauteed watercress in shrimp sauce).

Friday, April 21, 6pm
Drink Like An Italian with Francesco Amodeo of Don Ciccio & Figli
In recent years, American interest in amaro and other traditional Italian liqueurs has been on the rise. Enter Don Ciccio & Figli. In 2012, owner Francesco Amodeo, who grew up on the Amalfi Coast, launched his line of liqueurs in Washington DC, a line that now includes several amaro varieties. Don Ciccio’s artisanal liqueurs are steeped in tradition, offering a glimpse of the past with a nod to the future. This April, join us for an Italian cocktail party that highlights Don Ciccio’s offerings: Peppino (gin, Don Ciccio limoncello, lemon juice, prosecco); Toto (vodka, Don Ciccio Mandarinetto, lemon juice, Cocchi Americano, blueberry shrub); Alexis (bourbon, Don Ciccio amaro dellle Sirene, Nocino); and Alberto (rye, Don Ciccio Finocchietto, True tonic, bitters). Please note that no full dinner will be served, but there will be light bites.

Saturday, April 22, 6pm
Arroz Con Pollo with Carolyn Nguyen and Michael Sultan of Revolution Taco
Revolution Taco just celebrated its first anniversary, and for their second year of operation, owners Carolyn Nguyen and Michael Sultan are expanding their menu. Among the ‘fast casual’ spot’s new additions is arroz con pollo, but theirs is anything but basic. Every Wednesday night, Revolution Taco is offering a fresh interpretation on the chicken and rice dish. Carolyn and Michael return to COOK this March with a boundary-pushing menu: wild mushroom beignet with chicken consommé; roasted chicken with Peas and asparagus risotto, dusted with porcini powder; chicken and Chinese sausage fried rice; arroz con pollo with braised chicken, seasoned rice and jalapeño tomato powder; and (mas arroz!) chocolate rice pudding donuts with lemon curd.

Sunday, April 23, 12pm
Rock and Roll! Kids Class with Shayna Marmar of Honeypie Cooking
Hey kids, join us for an afternoon of rocking tunes and rolled culinary creations, led by Honeypie’s Shayna Marmar, a friend of COOK who specializes in fun-filled hands-on children’s classes! The afternoon’s vegetarian menu incorporates a variety of produce and whole ingredients in ways that allow the kids to choose what they want to use, creating personalized dishes! So get ready to roll with veggie sushi, fresh summer rolls and burritos, as well as a rolled-up surprise sweet. Honeypie Cooking provides homemade, nourishing food solutions to children, adults, and families. Shayna Marmar founded Honeypie Cooking in 2008 in California. Before moving to Philly in the fall of 2012, Shayna lived in Oakland, CA, where she and her business were active in the thriving Bay Area food movement. Recommended for children ages 6-10. A single ticket to this class admits one child along with an adult/parent.

Tuesday, April 25, 7pm
Wine + Swine with Mitch Skwer of The Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, a match made in heaven. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Join Mitch and Nick for a pairing dinner that highlights the Italy’s Emilia Romagna region, which is celebrated for its pasta, balsamic vinegar, parmigiano reggiano and prosciutto di Parma. Pairings include prosciutto with gnocco fritto, or fried gnocchi (paired with Castello di Luzzano Malvasia “Seta” 2014); peas, pancetta, mint and shoots (paired with Lo Duca Lambrusco Reggiano); tortellini in brodo – roast pork tortellini, pork broth, parmigiano reggiano (paired with Tenuta di Pederzana Lambrusco Grasparossa di Castelvetro); milk braised pork with greens and mushrooms (paired with San Patrignano “Aulente” Sangiovese di Romagna 2014); and zuppa inglese – English trifle (paired with Fattoria Paradiso Albana Vendemmia Tardiva).

Wednesday, April 26, 7pm
Aloha Eats: A Hawaiian Feast With Kiki Aranita and Chris Vacca of Poi Dog
In case you haven’t heard, Kiki Aranita and Chris Vacca of the fantastic food truck, Poi Dog Snack Shop, is opening a brick-and-mortar Poi Dog on 21st Street between Chestnut and Sansom Streets. So, it’s time for a celebration, Hawaiian style! Kiki (who is originally from Hawaii and Hong Kong) and Chris (from the Philly area) started the truck because they longed for Hawaiian food 5,000 miles away from the islands and wanted to share their experiences of what people eat in Hawaii with mainlanders. And we couldn’t be happier that they did! Prior to committing themselves fully to food, both Chris and Kiki taught Classics and Ancient Greek, but at COOK, they will bring their modern approach to Hawaiian fare with a menu consisting of ahi poke with uni on nori; poisson cru, pipikaula, pa’i’ai (Tahitian style ahi with coconut milk, Hawaiian dried beef, pounded taro); chicken adobo fried chicken with rice and atchara (pickled green papaya and carrot); Maui lavender bibingka (Filipino coconut rice cake) with mamaki tea cream. Say aloha to deliciousness!

Thursday, April 27, 7pm
Private Event with Kenneth Bush of Bistrot La Minette

Friday, April 28, 7pm
COOKbook Author Series: Indian Cuisine Jugalbandi with Rupen Rao
Jugalbandi means “entwined twins.” The East and the West parts of India have similar topography, but the cuisines are in contrast of each other. For his April appearance at COOK, Washington D.C. resident and Mumbai native Rupen Rao will share his recipes for East and West cuisines of India: fish paturi (banana leaf wrapped mustard fish – east); machcher jhol (Bengal shrimp curry – east) with Bengali pulao (spiced rice – east); Goan chicken curry (west) with poha (flattened rice – west); and amba doi (mango yogurt brulee – east). Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Guests will receive a copy of Rupen’s second cookbook Indian Cooking: Popular Restaurant Dishes. Recipes will be provided.

Saturday, April 29, 1pm
COOKbook Author Series: Vegetarian Indian Highway Cuisine with Rupen Rao
With more than 75% of India’s population being vegetarian, Indian is a go-to cuisine for vegetarians. Join Washington D.C. resident and Mumbai native Rupen Rao for a taste of vegetarian Indian fare including poriyal (beans and coconut); matar paneer (Indian cottage cheese and green peas in a creamy tomato sauce); baingan bharta (roasted mashed eggplant curry) with jeera chawal (cumin scented white basmati rice); and mango ice-cream. Rupen’s line of cookbooks and spice blends help home cooks prepare Indian food at home without the hassle of finding exotic ingredients. Guests will receive a copy of Rupen’s Ayurveda Cookbook. Recipes will be provided.

Sunday, April 30, 2pm
Challah Making with Carly Zimmerman of Challah For Hunger
Challah for Hunger brings people together to bake and sell challah bread to raise money and awareness for social justice. Their network of 78 chapters around the world engages 3,500 volunteers annually. Their volunteers, who are college students, come together as a community, bake bread, learn about hunger in their community and abroad, and sell the bread to raise funds for charities fighting hunger. Join Challah for Hunger’s Carly Zimmerman at COOK when she will demo three different, delicious challah styles including: fig, rosemary and sea salt; jalapeño cheddar; and lemon poppyseed. This is the perfect class for the novice bread baker or those looking to expand their baking repertoire. Guests will get to sample all 3 challahs during class.

Tuesday, May 2, 7pm
Private Event with Damon Menapace of Kensington Quarters and Neal Santos of Pelago Wednesday, May 3, 7pm
An Evening with JC Piña and Carlos Godoy of Cafe Ynez
Grab your finest sombrero and vamonos to COOK for a pre-Cinco de Mayo event that is sure to be caliente! (We know, our Spanish sucks!) Operated by Jill Weber, owner of South Street West’s Jet Wine Bar and Rex 1516, Cafe Ynez celebrates the flavors of Chef JC Piña’s hometown, Mexico City. Mexico City’s cuisine is a blend of the city’s Aztec origins, Spanish history, and cosmopolitan present. Join Chef Piña and Cafe Ynez General Manager Carlos Godoy for one flavorful fiesta: poblano soup garnished with chive oil; shrimp ceviche; pan seared salmon with cauliflower puree and shaved brussel sprouts with bacon; and lomo de ternera (strip steak) with caramelized onions, mushrooms, truffle oil with huitlacoche butter. Que bueno!

Thursday, May 4, 7pm
Private Event with Carolyn Nguyen and Michael Sultan of Revolution Taco

Friday, May 5, 12pm
Berry Necessary: A Strawberry-Centric Lunch with Josh Bullock and Ian Natowsky of Farmer’s Keep
Berry season is just around the corner, so join Josh Bullock and Ian Natowsky of Farmer’s Keep for a special lunch celebrating early summer’s berry bounty! Philadelphia is experiencing a boom in healthy, fast-casual spots, and among Center City’s farm-to-city eating establishments is Farmer’s Keep. Focusing on healthy, creative cuisine that caters to all diets, Chef Joshua Bullock’s daily menu is entirely allergen-free (gluten free, dairy free, egg free, peanut free, tree nut free, shellfish free) and promotes the importance of local, organic and sustainable ingredients. For their berry, berry seasonal lunch, Josh and Ian will prepare strawberry fields salad with mixed greens, chives, strawberries, carrots, red onion, sunflower seeds and strawberry balsamic vinaigrette; barbacoa beef tacos with strawberry Sriracha aioli; BBQ ribs with strawberry brown sugar glaze, garlic wilted spinach, strawberry mint biscuits and molasses baked beans. Plus, it’s Cinco de Mayo, so it’s time for a strawberry basil margarita!

Friday, May 5, 6pm
Love The Locals: Philly Beer Happy Hour with Meredith Rebar and Garrett Williams of Home Brewed Events
Philadelphia is home to a growing number of local breweries with the number going from two breweries three years ago, to over ten that are open or in the final planning stages. Learn about the history and sample brews from local breweries that showcase one of the best beer cities in America. Join home brewing experts and beer enthusiasts Meredith Rebar and Garrett Lee Williams of Home Brewed Events for a tasting tour of Dock Street Brewery, Saint Benjamin Brewing, Evil Genius, Brewery ARS, Second District and Ploughman Cider and meet the brewmasters behind two of the featured local breweries. Plus, during class Meredith and Garrett will be brewing a beer that features all locally grown and produced ingredients from Holtwood Hops and Deercreek Malthouse that will be available for pickup at a later date. Light bites will be served to accompany the beers.

Saturday, May 6, 1pm
Mighty Fine Pizza and Wine with Peggy Paul Casella of Thursday Night Pizza and Tony Jones of CBL Wine Co.
Wine and pizza is the new beer and pizza, but don’t take our word for it. This May at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com is teaming up with Tony Jones of CBL Wine Co. for an afternoon of wine and pizza pairings. Peggy will prepare three internationally-inspired pizzas that will each be complemented by a wine from the corresponding region. Following a welcome sparkling wine (Villa Sparina Brut Blanc de Blancs Metodo Classico), guests will enjoy Moroccan-inspired pizza with preserved lemons, olives and saffron cream paired with Domaine Ouled Thaleb Moroccan White Blend 2014; Spanish-inspired pizza with roasted pepper sauce, chorizo and manchego cheese paired with Vina Galana Syrah Rosado Tierra de Castilla Spain 2016; and Italian-inspired pizza with simple marinara, cured meats and mozzarella paired with Santo Stefano Primitivo IGT 2015. This class is a must for pizza and wine enthusiasts alike!Tuesday, May 9, 5:30pm
Private Event with Kevin Sbraga of Sbraga Dining

Wednesday, May 10, 7pm
Private Event with Peter Woolsey of Bistrot La Minette and La PegThursday, May 11, 7pm
A Taste of Jamaica with Janet Davis of Jade
Chef Janet Davis’s JADE Jamaican Grill is a catering and special events provider with a Caribbean core. Janet has worked with with leading food and fashion brands including Hugo Boss, Williams-Sonoma, and Cabot Creamery, and most recently she was chosen from among the region’s best chefs to serve the Democratic National Convention in Philadelphia, bringing JADE’s distinctive cuisine to the Welcome Delegate Reception and the National Media Party. While JADE offers authentic Jamaican fare, Janet is known for combining elements of Mediterranean, Southern and Caribbean fare to create unique menus. We’re excited to welcome back Janet for her second COOK appearance as she cooks up a Jamaican spread: Jerk Shrimp (jumbo shrimp dressed in spicy jerk seasoning, herbs and spices and flame-grilled); Citrus Garden Salad (field greens, cucumber, grape tomatoes, avocado and shaved carrot drizzled with zesty sweet citrus dressing); Curry Chicken (chicken on-the-bone seasoned in curry powder and spices, simmered with herbs, finished with potatoes and carrots and served with steamed white rice); Rum Cupcake (moist, decadent Jamaican rum cake – extra on the Rum! – served cupcake style, topped with Caribbean sea salt frosting). This is one Caribbean dream!

Friday, May 12, 7pm
Chairman of The Board: Cocktail Dinner with Rob Burke of Boardroom Spirits and Biff Gottehrer of Stove & Tap
With a distillery nestled in the heart of Lansdale, Boardroom Spirits produces quality liquors without artificial coloring, sweeteners, preservatives, or other additives. Boardroom partnered with the internationally recognized, forward-thinking Corvinus University of Budapest, Hungary to conduct their R&D. This May at COOK, we’ve invited Boardroom Sales Manager Rob Burke to share the art and science of distilling. Joining Rob is Biff Gottehrer of Boardroom neighbor Stove & Tap. A former sous chef at The Dandelion, El Vez, and JG Domestic, Biff prepares classic pub dishes and pastas that are complemented by Stove & Tap’s beverage program, which features American wines, microbrews, and, yes, Boardroom Spirits. Rob and Biff’s cocktail pairing menu includes a mini fried oyster sandwich with cucumber aioli and fennel slaw on a house made Parker House roll, paired with Cricket Club made with FRESH Cranberry vodka, Pimm’s, cucumber, and lemon; beef carpaccio with roasted beet puree, pickled beets, mushroom, and crostini, paired with Gin & B Juice made with yogurt washed gin, dry vermouth, and Boardroom’s B, a 100% beet spirit; pea cappellacci with carrot beurre blanc, paired with Raspberry Thyme Gimlet made with C, a 100% carrot spirit, vodka, and lime; roasted lamb loin and ginger dirty rice, paired with Lansdale Mule made with FRESH Ginger Vodka; and mini pineapple upside down cake with luxardo cherry, paired with Pineapple Upside Down Mojito.

Saturday, May 13, 7pm
Private Event

Sunday, May 14, 1pm
Mother’s Day Pie Party with Danielle Amabile of Oyster House and Mission Taqueria
Thank heavens! Pie season is here. And so is Mother’s Day! Celebrate both with an afternoon focused on the great art of pie making. All you need to know about crusts, fillings, scraps and more will be covered by Danielle Amabile, pastry chef of Oyster House and Mission Taqueria. A graduate of The Restaurant School at Walnut Hill College, Danielle previously crafted confections at Pod and Alma de Cuba. Treat mama (and/or yourself!) to a sweet AND savory afternoon of pie and nothing but pie: pie fries with jam; cheeseburger hand pies with spicy mustard and pickles; Key Lime Pie with graham crust, blackberry compote and whipped cream; and chocolate pudding pie with Oreo crust and whipped crème fraîche. Pie lovers, it doesn’t get better than this!

Monday, May 15, 6pm
Private Event

Tuesday, May 16, 7pm
Pasta Makes Perfect with Pat Alfiero of Oyster House
Patrick Alfiero, just 22 years old and a sous chef at Oyster House, has been surrounded by food since he was born. As a youngster, Patrick pulled his share at his grandfather’s farm – from riding the tractor to helping his grandmother can all of the vegetables from the season’s crop. His restaurant career began at Musso’s, a Sicilian restaurant operated by a Sicilian immigrant turned friend, Salvatore Musso. Patrick moved to Philadelphia, where while working on his Associates for Culinary Arts, he worked at Oyster house as a shucker. Following positions at Tinto, Gaslight, and il pittore, Patrick returned to Oyster House as a sous chef. When he’s not on the line at Oyster House, what does Patrick enjoy cooking? Pasta – from scratch, of course! We’re delighted to have Patrick share his night-off skills with us for one helluva pasta dinner: maccharuna with zucchini ragu, pancetta, basil and parmesan; pappardelle with pig’s head ragu, pecorino and oregano; cavatelli with little neck clams, broccoli rabe and Calabarian chili; and goat cheese mezzaluna with braised goat shoulder, peas, mint and Sicilian chili. Mangia! Mangia!

Wednesday, May 17, 7pm
Private Philadelphia Magazine Event

Thursday, May 18, 7pm
Private Event with Joncarl Lachman of Noord, Neuf and The Dutch

Friday, May 19, 12pm
Cook For Your Life with Ann Ogden Gaffney
If you’re looking for cooking inspiration that is both healthy AND flavorful, this is the class for you. James Beard nominated cookbook author Ann Ogden Gaffney returns to COOK to prepare a lunch that is easy, tasty and nutritious. Ann’s cookbook Cook For Your Life takes its name from Ann’s same-named organization that provides patients and families affected by cancer with therapeutic cooking skills and techniques that she herself learned during her own fight against breast cancer. Ann’s programs have received funding from the National Institutes of Health and have been embraced by medical institutions at Columbia University, Mount Sinai, American Cancer Society and more. This May, Ann’s seasonal menu includes chilled spring vegetable soup; poached salmon with cucumber dill salad and easy potato salad; and citrus macerated strawberries and lemon yogurt cake. A copy of Cook for Your Life is included in the class.

Friday, May 19, 6pm
Meant to Ferment: Funky Food and Drink Happy Hour with Olga Sorzano of Baba’s Brew
Kombucha, the beverage the ancient Chinese called the “immortal health elixir” has a rich history of providing health benefits to those who drink it. Made from sweetened tea that’s been fermented by bacteria and yeast, Kombucha has become a force in the health food market in recent years. At this class, guests will learn everything they need to know to safely brew the best tasting, healthiest Kombucha possible at home. Olga Sorzano, the founder of Baba’s Brew – Chester County’s local, organic, sustainable and traditional kombucha nano-brewery – will reveal the centuries old secrets of kombucha. Guests will learn the basics of Kombucha making, as well as water kefir, how to concoct your favorite flavors and lots of other tips. Plus, enjoy a few cocktails using the fermented beverages and local spirits! Olga will also serve light bites that make use of fermentation: kimchi rice balls, Moroccan chicken crostini with preserved lemons, SCOBY fruit rolls and kraut rosti. The class includes a Kombucha starter kit so you can put your new skills to good use!

Saturday, May 20, 6pm
Cookbook Author Series: “Sunday Pasta” with Edwin Garrubbo
Edwin Garrubbo has been studying, cooking, searching for and thinking about La Cucina Italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most of all. He visits restaurants, cooking schools, markets, and food artisans across Italy and wherever Italians practice their craft. He is a citizen of both the United States and Italy. In his book Sunday Pasta: A Year Around the Table with Family and Friends, Edwin provides 54+ seasonal and delicious pasta recipes and includes expert wine pairings and gorgeous photography. Join this certified pasta enthusiast at a special four-course pasta dinner: fusilli con tonno e pomodorini (fusilli with tuna and cherry tomatoes); paglia e fieno (tagliatelle with prosciutto, cream and peas); risotto agli asparagi (risotto with asparagus); and cavatappi con rucola e ricotta (cavatappi with arugula and ricotta). Each guest will receive a copy of the book that also provides fresh insights into key Italian ingredients, a guide to pasta shapes, and an Italian food glossary.

Sunday, May 21, 6pm
Private Event

Tuesday, May 23, 6pm
Wine Wars: Old vs. New World with Mitch Skwer of Wine Merchant and Ashley Costanzo of Vintage Imports
If you love wine and cheese and a healthy dose of friendly competition, you’ll love Wine Wars! This May, two wine aficionados, Mitch Skwer of The Wine Merchant and Ashley Costanzo of Vintage Imports, will go head-to-head for a competitive night of wine and cheese pairings. Guests will sample four pre-selected cheeses which are then paired with wines selected by both Skwer and Costanzo. And there’s a twist: this round of Wine Wars is Battle Old World vs. New World, with Costanzo representing Old World wine regions (France, Italy, Spain, etc.) and Skwer representing the New World (the Americas, Australia, South Africa, etc.). The best part? YOU get to be the judge!

Wednesday, May 24, 6pm
The Happiest Hour: Summery Vegan Bites with Rachel Klein of Miss Rachel’s Pantry
With the approach of Memorial Day weekend, let the summer happy hours begin! This is the perfect class for inspiring selections that will satisfy all of your guests at your next summer soiree! At her successful South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for a festive happy hour of summery vegan bites, including: trumpet mushroom scallops with seaweed caviar, pea puree and micro spring onions; homemade coconut-based buffalo mozzarella salad with heirloom tomatoes, salt-roasted beets and citrus-basil dressing; and lobster mushroom dumplings with tarragon and fresh peas. And what’s happy hour without some booze? We’ll be serving a grapefruit gin rickey as well as a selection of vegan-friendly wines.

Thursday, May 25, 6pm
Private Event

Tuesday, May 30, 7pm
Bread Head with Jonnathan Yacashin of Noord
Bread lovers, take note! Noord’s sous chef Jonnathan Yacashin is something of a bread whisperer. The East Passyunk eatery where he works has garnered tons of praise for its entire Dutch and Northern European menu. But one item not officially listed on the menu is Jonnathan’s bread – which is some of the best and most interesting found in Philadelphia. Join him at COOK for a dinner that makes use of a variety of Jonnathan’s signature breads: NOORD chopped chicken liver pâté, oliebollen, candied red onion; caraway soup, seasonal veggies, rye bread; pagach, potato, bacon, sour cream, melted cabbage and onion filling; butky, walnut rolls and plum jam. Gluten enthusiasts, this one’s sure to please!

Wednesday, May 31, 7pm
An Evening with Eric Leveillee of Whetstone
This March, Eric Leveillee, who has been a member of the culinary team at Whetstone since its 2015 opening, was promoted to Executive Chef. Following his promotion, Whetstone has begun rolling out a new menu items, expanding beyond their signature, simple comfort foods and incorporating modern techniques and international influences. Eric, who has previously held positions at Vernick and El Camino Real, makes his COOK debut this May with an eclectic menu: lettuce, schmaltz, cured egg, herbs; lamb neck pierogi, sunchoke, sorrel, lemon, caramelized yogurt; rabbit liver tortellini, black garlic, dashi, leaves, spruce; clams, lobster consommé, burned leeks, sea beans, clarified butter; rhubarb, shortbread, lemon verbena, sweetgrass.

Thursday, June 1, 7pm
Summer Cookout with Carolyn Nguyen and Michael Sultan of Revolution Taco
Love a summer barbecue but looking to upgrade from burgers and dogs? You’re in luck! Join Carolyn and Michael Sultan of Revolution Taco for some summer soiree inspiration. Carolyn and Michael, who also operate the catering company 33rd Street Hospitality, are known for their eclectic, globetrotting cuisine, as reflected in their COOK menu this June: grilled panzanella salad with sourdough bread, pesto vinaigrette, and romesco sauce; New Orleans charbroiled oysters with crackers, hot sauce, horseradish and lemon; spiced lamb skewers with tzatziki, grilled vegetables and pita; BBQ glazed pork belly bao bun with marinated cucumber, cilantro and ssamjang aioli; and brown butter grilled strawberry shortcake with chocolate mousse and hazelnut toffee brittle.

Friday, June 2, 7pm
A Vegetarian Affair to Remember with Jon Cichon of Lacroix
With summer’s colorful bounty of produce, eating your vegetables is less a necessity and more of a delight. This June, we’re hosting a vegetarian meal that is sure to be as beautiful as it is delicious. Lacroix’s Executive Chef, and COOK regular, Jon Cichon, is an expert at taking ingredients and showcasing their beauty AND flavor. Cichon, a Baltimore native, has had a great love for food since he was young. He has been part of the Lacroix team since 2005 and became Executive Chef in 2010, continually creating progressive flavor combinations to the delight of Lacroix’s guests. So if you think tofu and tempeh when you think vegetarian, you’re in for a pleasant surprise!

Saturday, June 3, 12pm
Private Event

Sunday, June 4, 6pm
Cocktail Dinner with Myles Carroll of Charlie was a sinner and Sam Jacobson of Stargazy
This is one cocktail dinner that is sure to be slightly quirky, a bit boozy, and quite comforting. Providing the evening’s cocktails is Myles Carroll, bartender at the Midtown Village vegan cafe and bar, Charlie was a sinner. Carroll’s cocktails will be paired with dishes from Sam Jacobson, Chef-Owner of Stargazy, a slice of heaven on East Passyunk Avenue that pays homage to the British pie and mash shop. And while we would be perfectly happy to eat pie and only pie, Jacobson knows more than just that! But don’t take our word for it – join us for a menu of dishes that will be paired with cocktails celebrating the season’s herbs and produce: spring pea vichyssoise, pickled ramps, stilton croutons; butter-poached cod, crispy parsley spaetzle, malt-mustard seed vinaigrette; smoked beef short rib, watercress, horseradish, Yorkshire pudding; strawberry rhubarb strudel, whipped sweet goat cheese, spearmint.

Monday, June 5, 7pm
Private Event with Nick Elmi of Laurel and ITVTuesday, June 6, 6pm
Private EventWednesday, June 7, 7pm
Mambo Italiano with Chris Tavares of Davio’s Philadelphia
Davio’s Philadelphia’s Executive Chef Chris Tavares knows pasta. He has to. The Center City institution arguably serves more pasta in this town than anyone and they like to keep it fresh and change up their menu seasonally. Join Chef Chris for a night of carb-loading when he will demo a menu including: Philly cheesesteak spring rolls; hand-rolled potato gnocchi with organic mushrooms, basil and white truffle oil; tagliatelle bolognese with braised veal, beef, pork and tomato sauce; and for dessert, vanilla bean panna cotta with seasonal berries. Mangia! Mangia!T

hursday, June 8, 7pm
Starr Series: Summer on the French Riviera with Executive Chef William Quinn and Chef de Cuisine Scott Calhoun of Parc
We invite you to go down the shore. But not THAT shore – think Saint-Tropez. That’s right, William Quinn and Scott Calhoun of Stephen Starr’s iconic French bistro Parc are transporting you to the French Riviera! A health retreat in the 18th century, the Southeast France coast later attracted aristocrats, artists and the 1960s “jet set.” Today it’s a bustling fun-in-the-sun destination, featuring seaside resorts, casinos, yachts and over 70 miles of Mediterranean coastline. And then, there’s the food! Join Quinn and Calhoun for a Côte d’Azur culinary tour featuring oysters with basil and summer berry mignonette; lamb and duck heart tartare with smoked eggplant; ratatouille – straight up classic Nice style ratatouille; grilled branzino with Provençal style sepia salad, fennel, olives, citrus, and squid ink a la noire; and clafoutis aux cerises (cherry clafoutis) with almond ice cream.

Friday, June 9, 7pm
Private Event

Saturday, June 10, 2pm
Summery Vegan Sweets with Shannon Roche and Meagan Benz of Crust Vegan Bakery
Crust Vegan Bakery is the brainchild of Shannon Roche and Meagan Benz, two vegans who grew up in the South and saw an opportunity for (and a void of) vegan baking. At Crust, everything is lovingly made by hand with all natural ingredients, is 100% vegan, and uses no artificial colors, flavors or preservatives. Shannon and Meagan will demo and serve two desserts that scream summer, with a vegan twist: fruit tart and lemon meringue pie. Shannon and Meagan will demo how to prepare shortbread crust, lemon pie filling, and eggless meringue as well as how to decorate and glaze fruit tarts. Beach bod, be damned – treat yo’ self!

Saturday, June 10, 6pm
Eat Your Veggies: A Vegetarian Argentine Feast with Jezabel Careaga of Jezabel’s and RuThi Careaga
There’s a little slice of Argentina in Philadelphia’s Fitler Square neighborhood, and it’s called Jezabel’s. Operated by Argentine expat Jezabel Careaga, Jezabel’s delivers the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. For Jezabel, food is family – her cooking is an evolution of recipes she prepared as a child with her grandmother, mother and aunt. This September, COOK serves as an honorary family table as Jezabel is joined by her sister RuThi who will be visiting from Argentina. RuThi is a vegetarian, so you guessed it – this one is a vegetarian feast, Argentine style! The sister-sister duo will prepare an seasonal spread featuring parsley and garlic cashew vegan cheese topped with avocado and microgreens on sourdough bread toast; warm arugula salad with grilled figs, creamy goat cheese, roasted walnuts and balsamic dressing; potato gnocchi with vegetable sauce, grilled chanterelle mushrooms, crushed toasted hazelnuts and baby watercress; and for dessert, buckwheat flour pancake cooked with coconut oil, cream and fresh berries. Plus, to get you in the spirit of things, we’ll be serving two summery drinks: Pimm’s with fresh lemonade, mint and fresh fruit; and elderflower lemonade with fresh mint. So connect with your inner gaucho and come hungry!

Sunday, June 11, 6pm
COOKbook Author Series: Healthy Comfort Food with Phoebe Lapine, Author of “The Wellness Project”
Join NYC-based gluten-free chef and cookbook author Phoebe Lapine for an evening of seasonal super foods that taste as good as they are good for you. The menu features recipes from Phoebe’s debut food memoir The Wellness Project, which chronicles her journey with autoimmune disease and how she finally found the middle ground between health and hedonism by making one lifestyle change, one month at a time. She will share how adopting an anti-inflammatory diet drastically improved her health, actionable steps for incorporating new nuts, seeds and spices into your daily life, and techniques for making the most out of fermented foods that promote good gut health. The eclectic gluten-free spread includes creamy vegan zucchini-basil soup with pickled fennel and Brazil nut pangritata; grilled romaine hearts with roasted shallots, artichoke hearts, and kefir green goddess dressing; turmeric-braised chicken thighs with quinoa pilaf, golden beets and leeks; and for dessert, golden milk chia pudding with cinnamon yogurt and spicy cashew-pepita brittle. Guests will receive a copy of Phoebe’s The Wellness Project.

Tuesday, June 13, 7pm
Seafood Shindig with George Sabatino of Aldine
Chef George Sabatino has been a key fixture in acclaimed kitchens all around the city, working at such hotspots as Fork, Barbuzzo and Stateside before opening his 3-bell Aldine. At the Rittenhouse eatery, Chef George is known for taking no shortcuts, creating artfully composed plates that highlight house made ingredients. If you follow Aldine on social media, you’re familiar with the labor and love that he imparts upon each individual component of his dishes. This June, George returns to our kitchen for an evening of sensational summer seafood. We’re “fired up,” to use one of Chef George’s preferred expressions, to welcome him back to COOK!

Wednesday, June 14, 7pm
A Night in Tuscany with Ned Maddock of Brigantessa
Summer is for vacations, and for many of us, Tuscany is a dream destination. And while we fully encourage an ACTUAL trip, a Tuscan night at COOK will hit the spot nonetheless. Tuscan food is based on the Italian idea of cucina povera or “poor cooking,” focusing on fresh, high-quality ingredients that are prepared in a rustic manner that preserves and highlights the cultivation of the ingredients. East Passyunk Avenue’s Brigantessa specializes in cucina povera (though of the Southern Italian variety), so we’re excited to invite Chef de Cuisine Ned Maddock back to COOK for a journey to pastorally-perfect Tuscany. 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 and later 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 June as Ned serves up a Tuscan feast, including shaved summer squash salad with stuffed squash blossoms and salsa rosa; anelloni rigate with cherry tomato, anchovy and oregano; smoked duck breast with Green Meadow Farm polenta, mixed baby lettuce and cherry agro dolce; and fig tart with honey gelato.

Friday, June 16, 6pm
Private Event with Katie Cavuto, Registered Dietitian and Cookbook Author

Saturday, June 17, 6pm
How Do You Like Them Apples? Ploughman Cider Dinner with Ben Wenk of Ploughman Cider + 3 Springs Fruit and Nick Macri of La Divisa Meats
Located in beautiful Adams County, Pennsylvania, Three Springs Fruit Farm is a family-operated farm that brings fresh tree fruit, berries, tomatoes, vegetables, and products made with them to markets all over the Mid-Atlantic. Founded in 1901, Three Springs Fruit Farm is recognized by Food Alliance as among the best in their field for their commitment to progressive, sustainable growing practices and land management. Recently, seventh generation 3 Springs farmer Ben Wenk began using his apples to create small batches of dry cider which he sold at local farmers markets, and from these humble beginnings Ploughman Cider was born. Ploughman is now available at over a dozen Philadelphia restaurants and is sold at Di Bruno Bros.’ Bottle Shop. This June, Ben is pairing up with his buddy (and COOK regular) Nick Macri of Reading Terminal Market’s La Divisa Meats, for a dinner that showcases the fruits and ciders of 3 Springs. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Come taste the fruits of 3 Springs’ labor with a menu that includes a ploughman’s plate of Birchrun Hills Equinox, pickled egg, pâté and bread; beet fennel salad with slow roasted ham; smoked beef shanks with broccoli, tomato and salsa verde; lemon tart with macerated 3 Springs stone fruit; and, of course, plenty of Ploughman Cider!

Monday, June 19, 7pm
Oyster Bar Night with Nick Elmi of Laurel and ITV
Bravo TV’s Top Chef Season 11 winner Nick Elmi has worked at some of the top rated French restaurants on the east coast, including Le Bec Fin, Union Pacific, Oceana and Lutece as well as Guy Savoy in Paris. In the fall of 2013, Nick opened French/American restaurant, Laurel, on East Passyunk Avenue with a focus on sustainability and simplicity. Laurel BYOB has garnered non-stop local and national praise from media and diners alike and was recently upgraded to an extremely rare 4-bells rating from Craig Laban of the Philadelphia Inquirer. This past fall, Nick opened ITV (short for ‘in the valley,’ the English translation of the Lenape ‘Passyunk’), a sleek bar adjacent to Laurel, featuring an impressive selection of wine, beer and sake, as well as cocktails, complemented by an ever-changing menu of whimsical small plates. So, yes, Nicholas has built a solid French repertoire that is constantly updated with influences from his travels, but for his June appearance at COOK, Nick is going back to his New England roots and will prepare an oyster bar themed menu. Frankly, ‘nuff said – this intimate evening with one of Philadelphia’s most renowned chefs isn’t one to be missed!

Tuesday, June 20, 12pm
Private Event

Tuesday, June 20, 7pm
Private Philadelphia Magazine Event with Michael Vincent Ferreri of Res Ipsa

Friday, June 23, 7pm
Taking Stock: An Evening with Will Lindsay + Mike Metzger of Stockyard
Stockyard is the brainchild of Chefs Will Lindsay and Mike Metzger, who originally met while cooking at White Dog Cafe. They frequently discussed their vision for their own restaurant, combining the use of whole animals and fine dining techniques with a casual feel. After going their own ways – Will working at Mercato and then Morimoto, Mike at Pumpkin and Kensington Quarters – they continued to talk about their dream of opening a restaurant. After months of planning, building and about a million visits to the permit office, Stockyard opened its doors in October 2016. While Stockyard specializes in sandwiches, this ain’t your hoagie joint. Will and Mike put a whole lotta love (and technique) into each menu component. And while we highly recommend you go try each and every Stockyard sandwich, Will and Mike are skipping sandwiches for their COOK debut to show you that they have plenty other tricks up their sleeves. Join us as the duo prepares a hearty menu of “snack and bubbly” (pork rinds and pickles, basil and berry soda); pea agnolotti with parmesan, bacon and egg yolk; Green Meadow Farms mesclun with berries, beans and herbs; brisket with farro, mushrooms, greens and sherry; and bread pudding with cardamom, strawberry, rhubarb, cucumber and nutmeg.

Saturday, June 24, 2pm
Dessert and Wine Pairing with Sara May of Grateful Plate and Riley Duffie of VOS Selections
We’ve hosted several wine-and-cheese sessions, but this, ladies and gentlemen, is our very first class devoted to the pairing of wine and dessert. On the wine side of things, we’re delighted to welcome, for the first time Riley Duffie, a wine and spirits sales representative for VOS Selections, who was previously a part of the opening beverage teams at both Hungry Pigeon and Royal Izakaya. While at Hungry Pigeon, Riley met Sara May who worked with Pat O’Malley in his acclaimed pastry program. Sara has worked as the pastry chef at the Franklin Fountain, Little Nonna’s and Aldine and is currently the sous chef at Grateful Plate, a health supportive meal delivery and private event company. Join Riley and Sara for some sweet pairings: selection of 3 cheeses, blueberry and sour cherry compotes, paired with Alysian Vermouth; chocolate plum claufotis, paired with Historic Series Madeira; peach-cherry trifle and hazelnut crunch, paired with Amontillado sherry; and a Clover Club cocktail (Plymouth gin, housemade raspberry syrup, egg white). Who needs dinner when you have wine and dessert?

Sunday, June 25, 6pm
Break The Fast Dinner with Ange Branca of Sate Kampar
Ramadan is the ninth month of the Islamic calendar and is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad. During Ramadan, food and drinks are only consumed before dawn and after sunset. With Ramadan ending on Sunday, June 25, Ange Branca of Sate Kampar will prepare a Malaysian version of iftar, the meal served at the end of the day during Ramadan to break the fast. As an Islamic country with a penchant for food, Malaysia celebrates Ramadan at festive, communal iftan meals at markets (aka Bazaar Ramadan) where rows of vendors can stretch to two kilometers in length. Saté Kampar is located in the heart of East Passyunk Avenue and serves authentic Malaysian fare. How authentic? Chef-Owner Angelina Branca’s godmother is a recipe writer and preservationist, and many of the BYOB’s recipes come directly from Angelina’s hometown. Malaysia’s cuisine reflects its past, as a hub on the Spice Route, connecting China to Central, South and Southeast Asia; think of it as the original Asian Fusion, before such fusion became trendy in the West. Angelina’s iftar will feature a starter of kurma and air bandung (Madjool dates and sweet rose milk) with roti jala (et crepes and curry); ulam ulam (crudité of fresh Malaysian herbs and beans); kambing golek (goat marinated in Sarawak black peppers, gingers and lemongrass, slow grilled) and nasi dagang (trader’s rice) with tuna curry; and for dessert, sago gula (Melaka sago pearls, or palm starch, with coconut cream, topped with coconut nectar). Please note this meal is Halal.

Tuesday, June 27, 7pm
Savoring Suriname with Joncarl Lachman of Noord and The Dutch
Suriname (formerly Dutch Guyana) is a Caribbean facing South American country and is one of the most multicultural societies on Earth. The kitchen traditions of the Dutch, Indonesians, Africans, Indians and Native Amerindians all influence the cuisine. Join Philly native Joncarl Lachman, aka the Darling Dutchman, for a taste of Suriname. Joncarl continues to expand palates and bring exciting new flavors at Noord, his northern European BYOB and at The Dutch, his casual breakfast and lunch spot that combines elements of traditional Dutch fare with Pennsylvania Dutch cookery. Joncarl’s June menu is a testament to the melting pot flavors of Suriname: chilled peanut soup (Paramaribo style); curried prawns with peas and tomato; mossi-slesi (stir fried rice with chicken, cured pork and plantains; and bojo coconut raisin buttercake. Join him when he returns to COOK for a night of distinctive dishes! You won’t be sorry!

Wednesday, June 28, 7pm
Return of the Shack: La Peg Seafood Shack 2017 with Peter Woolsey of La Peg and Bistrot La Minette
When you think Peter Woolsey, you likely think French. And while the owner of Bistrot La Minette does indeed know classic French bistrot fare, you may not know he can make a mean lobster roll. Last summer, Woolsey set up a seafood shack outside La Peg, his American brasserie located inside the FringeArts headquarters across from the Race Street Pier, and this year…it’s back! The shack’s casual menu is inspired by Woolsey’s childhood summers on the picture-postcard-perfect coast of Maine. Before summer gets away from you, come enjoy a menu of New England roadside favorites. Woolsey is one of the most charismatic and entertaining COOK regulars, so this one is not to be missed!

Thursday, June 29, 7pm
Galer Estate Wine Dinner with Adam Diltz of Johnny Brenda’s and Virginia Mitchell of Galer Estate
Galer Estate puts the ‘wine’ in Brandywine. Located in Kennett Square, Galer blends nature, science and art, producing high quality wines using the best of “old world” and “new world” processes in the winery. Since 2011, Galer Estate has won over 90 wine competition awards, including including Best of Shows and Gold Medals from competitions in Napa, Sonoma, and Finger Lakes. Join winemaker Virginia Mitchell for a sampling of Galer’s wines, complemented by dishes prepared by Adam Diltz of Johnny Brenda’s. Guests will enjoy a welcome glass of Huntress Rosé, followed by 2016 Huntress Vidal Blanc, paired with cured mackerel, cucumbers, cucumber juice, radishes, basil; 2015 Red Lion Chardonnay, paired with an early summer vegetable salad of potatoes, beans, squash, zucchini, buttermilk dressing, crackers, Yellow Springs Farm Fieldstone cheese; 2014 Cabernet Franc, paired with Stryker Farm lamb chop, braised shoulder, sausage, watercress, Brooke-Lee Farm purple potatoes, onions; 2014 Huntress Red, paired with Birchrun Blue Cheese tart with chocolate ice cream.

Saturday, July 1, 7pm
Private EventThursday, July 6, 7pm
Pork + Shellfish with Joncarl Lachman of Noord and The Dutch and Lee Styer of Fond and The Dutch
If Lee Styer of Fond is associated with one ingredient, it’s pork belly, hands (or hams?) down. And Noord’s Joncarl Lachman? Shellfish, for sure. For their July appearance at COOK, The Dutch co-owners Styer and Lachman are combining the best of both of their worlds for a pork and shellfish focused dinner. Located in Pennsport, The Dutch offers whimsical approaches to Dutch AND Pennsylvania Dutch breakfast dishes and recently began serving dinner Friday through Sunday. Some history: following a late-night, boozy omelette-making competition between Lachman and Styer, the two leapt at the opportunity to occupy the space formerly occupied by Fouth & Cross. And thus, The Dutch was born. Join the double Dutch-men for an evening devoted to what they do best: pork AND shellfish.

Sunday, July 9, 2pm
The Name’s Bon… Bonbon: A Confectionery Class with Aurora Wold of Aurora Grace Chocolates
We all know the expression ‘sitting at home eating bonbons.’ But just what is a bonbon? The French bon means good, and two bons are better than one – but don’t take our word for it. Technically speaking, bonbons refer to sweet confections that, unlike truffles, can stand alone but nevertheless are usually dipped in chocolate at the end of the process. Pastry chef Aurora Wold will prepare three (gluten free!) bonbons: malt ganache, champagne ganache, and dulce du leche. Most recently the pastry chef for Tod Wentz’s restaurants Townsend and A Mano, Aurora’s resume is an impressive one to say the very least, having served as a pastry chef at multiple Michelin Star restaurants in New York City, including Eleven Madison Park, Jean Georges and The Musket Room. This is the perfect class for home bakers looking to expand their repertoire.

Monday, July 10, 7pm
COOKing With The Greek Twins! with Frances Vavloukis and Katherine Pardalios
If you know the movie My Big Fat Greek Wedding, well, Frances Vavloukis, a Philadelphia-based health and wellness coach, and her sister Katherine Pardalios lived it. The Greek twins reunite every year and create a Greek feast that no one can deny, and this year, you’re invited! You’ll love the “best of the best” recipes from their Greek family, as well as inspiring family stories. The Greek Twins’ menu features a variety of summer mezze and small plates: dolmathes gyalantzi (stuffed grape leaves); kolokithakia tiganita (lightly breaded zucchini); octopothi sta karvouna (grilled octopus) and fried smelts; horiatki salata (Greek village salad); and authentic chicken souvlaki stuffed in pita bread. Opa!

Tuesday, July 11, 7pm
Summer in Jersey: A Sneak Peek of Hearthside with Dominic Piperno and Aaron Gottesman
There’s a reason why they call New Jersey the Garden State. Come summer, we all put our Jersey jokes aside and bask in the bounty of New Jersey’s corn, tomatoes, peaches and all the delicious seafood from down the shore. So for a sneak peek of their soon-to-open Collingswood, New Jersey BYOB Hearthside, chefs Dominic Piperno and Aaron Gottesman are devoting their menu to all things Jersey, including summer gazpacho shooter; red snapper ceviche with melon and basil; poached shrimp with corn and tomato; spaghetti and crab; steamed cod with wilted greens and corn; and for dessert, peach pie. Most recently, Piperno served as sous chef at Vernick Food + Drink, where he met Gottesman, who was previously Kevin Sbraga’s right-hand man and chef de cuisine at The Fat Ham. The pair’s friendship in the kitchen soon extended outside the kitchen, and so they are all the more excited to reunite and work together once again at Hearthside, a fine-dining BYOB centered around a wood-fired grill. Summer is here – join us for a taste of all that Jersey has to offer!

Wednesday, July 12, 7pm
Garces Series: Backyard COOKout with Rich Freedman and Matt Polzin of Olde Bar
Love a backyard barbecue but don’t have a backyard? Or just can’t bear the heat? Or just looking for some summer soiree inspiration? Olde Bar’s got your back. This July, join Chef de Cuisine Rich Freedman of Jose Garces’ contemporary oyster bar and cocktail lounge located in the landmark Old Original Bookbinder’s. Freedman’s menu will feature classic cookout fare with a twist and can all be done easily indoors. Freedman’s background is a meaty one as his great grandfather was a butcher in Italy, eventually opening a butchery in Florida where Freedman began working at age 10. Locally, he has worked at Opa and for the Philadelphia Eagles and Phillies before joining with the Garces Group. Also joining us will be Beverage Manager Matt Polzin, who will be shaking and stirring festive summer cocktails to get you in the spirit of summer. Previously behind the bar at a.bar, Polzin’s beverage menu at Olde Bar pays homage to cocktail classics, “expertly mixed,” according to Philadelphia Inquirer restaurant critic and drink columnist Craig Laban. Trust us, this isn’t going to be your typical burger and weenies BBQ!

Thursday, July 13, 7pm
Private Philadelphia Magazine Event

Saturday, July 15, 12pm
Private Event

Sunday, July 16, 1pm
Gluten-Free Pasta Party with Christina Martin, Chef/Owner of Cooking to Nourish
Most would think that if you follow a gluten-free diet, then pasta is out of the question. Think again! Christina Martin, a Philadelphia-based vegan chef and healthy food advocate, is returning to COOK this July to prove that gluten-free eaters can have their pasta and eat it too. While working toward her culinary degree, she had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Join Christina for a gluten-free AND vegan lunch of gnocchi with kale in a creamy sauce; pasta “bolognese”; veggie lasagna; and, to take home, biscotti.

Tuesday, July 18, 7pm
Open Stove XLIX: The Pros – Ned Maddock of Brigantessa vs. Yehuda Sichel of Abe Fisher
It’s baaaaaack! If you’ve been in Open Stove withdrawal, this one’s for you. Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove, a fast-paced and unpredictable competition between two chefs. And this July, rather than up-and-coming sous chefs, we’ve invited COOK veteran all-stars: Ned Maddock of Brigantessa and Yehuda Sichel of Abe Fisher. As usual, COOK will provide mystery ingredients* and guests get to watch in wonder as the combatants come up with inventive and cutting-edge dishes on the fly. The best part? YOU get to be the judge! *Please note that due to the nature of this cooking competition, dietary restrictions cannot be accommodated.

Wednesday, July 19, 7pm
Frutti Del Mare with Pat Alfiero of Morgan’s Pier
It’s OK to pretend you’re “downa shore” for one night when Pat Alferio of Morgan’s Pier returns to COOK to prepare a summer seafood smorgasbord, Italian style. While working on his Associates for Culinary Arts, he worked at Oyster House as a shucker, then moved his way up to line cook at Tinto, Gaslight, and il pittore before heading back to Oyster house as a sous chef, followed by his current post at the popular Delaware River summer hotspot Morgan’s Pier. Alfiero’s sea-to-table menu features mixed seafood focaccia with octopus, clam, shrimp and lemon squid ink aioli; seared langostine with orange agrodolce, eggplant, sformatta, shellfish jus and pistachio; spaghetti chi ricci with sea urchin; lobster raviolo with lobster emulsion, mushrooms and serrano; and grilled olive stuffed swordfish with smoked artichoke, oregano and pine nut-golden raisin gremolata.

Thursday, July 20, 12:30pm
Private Event with Damon Menapace of Kensington Quarters

Thursday, July 20, 7pm
Starr Series: Regional Asian BBQ Omakase with Todd Lean of Pod
Omakase is a Japanese phrase used in restaurants that means “I’ll leave it to you”. In this case, the “you” is the chef and the “it” is the menu selection. So instead of ordering à la carte, the chef presents a series of plates to customers who expect the chef to be innovative and surprising in the selection of dishes, almost like an artistic performance by the chef. Join chef Todd Lean of Steven Starr’s Pod for a seasonal omakase menu that transports you to Japan, Thailand, Korea and China: Hummock Island oyster with blueberry and wasabi; Thai BBQ grilled corn with spicy mayo and shaved coconut; galbi kimbap kalbi beef maki with oshinko, cucumber, kimchi and Korean BBQ beef; hamachi kama (grilled yellowtail) with a red miso BBQ, scallion and lemon; wuxi ribs (sweet Chinese BBQ ribs) with Japanese potato salad; and for dessert, green tea crepe with sweet cream and strawberries. Bonus: to kick things off, you’ll enjoy a watermelon Thai chili margarita. Fans of Pod’s vibrant Japanese-inspired style and flavors will not be disappointed!

Friday, July 21, 7pm
A Shipshape Summer with Anthony Bonnett and Len Boris of The Moshulu
The Moshulu is the world’s oldest and largest square rigged sailing vessel still afloat, and she is in fact the world’s only restaurant venue on a tall ship. Presenting inventive, contemporary classic presentations of American cuisine, Executive Chef Anthony Bonett has created a delectable selection of dishes using the finest local ingredients available to create a memorable dining experience on this landmark ship. But this July, you won’t need your sea legs to enjoy The Moshulu – Anthony is coming ashore for his appearance at COOK with a surf AND turf menu of Katama Bay oyster with melon mignonette; #1 tuna tartare with lime, avocado and habanero aioli; heirloom tomato tart with buffalo mozzarella, arugula pesto and aged balsamic; crab cake with Yukon potatoes, broccolini and caper remoulade; mini roast beef French dip with truffle cheese and shallot broth; and chocolate caramel peanut tart with ice cream. Ahoy, matey, indeed!

Saturday, July 22, 2pm
Ice Ice Baby! Cold Desserts for Hot Days with Peter Scarola of R2L
Join Peter Scarola, pastry chef for Daniel Stern Restaurants since 2008 and at R2L since its 2010 opening, for an afternoon of chilled-out sweets for the hottest months of the year. Peter will teach guests how to make maple bacon ice cream, banana blender sorbet, vanilla bean parfait and watermelon granita. With Peter at the helm of this class (he has been recognized as a Rising Star Pastry Chef of Philadelphia through starchefs.com – a significant industry honor), you are guaranteed to stay cool and sweet all summer long!

Sunday, July 23, 12pm
Pumpin’ (Waffle) Iron: Brunch with Robin Admana and Sandy Trinh of Foolish Waffles
For Philadelphians, waffles are so much more than a vehicle for butter and maple syrup. Philly fave food truck Foolish Waffles creates whimsical waffles, both sweet and savory. Foolish Waffles has earned a number of accolades including Philadelphia Magazine’s Best of Philly for Street Food Snacks in 2014 (for their banh mi waffle), The Vendy Cup as well as the Vendy’s People’s Choice Award in 2015. Join Robin and Sandy for a brunch devoted to the mighty waffle, in all its Foolish forms: baked goods plate (assorted mini baked goods, jam and butter ); wagel and lox (a Foolish take on bagel and lox – savory liege waffle scallion cream cheese, fresh cucumbers, pickles veggies and house cured lox ); fried chicken and waffle (buttermilk fried chicken, chili honey glaze, cabbage slaw, bourbon pickles jalapeños topped with a sunny side egg); and a mini dessert trio (lemon bars, matcha cream puff, canelé). Plus, it wouldn’t be brunch without bloody marys and mimosas!

Tuesday, July 25, 7pm
Wine and Swine: The Basque Edition with Mitch Skwer of The Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, a match made in heaven. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Join Mitch and Nick for a pairing dinner that highlights the Spain’s Basque Country, a culinary paradise bordering France and combines sea and mountain cultures. Nick’s Basque bonanza includes chorizo with red wine and honey; navarra style trout with bacon and almond pesto; pork basquaise – slow roasted pork in piperade with rice pilaf; and gateau basque with macerated summer fruit and whipped cream. And of course, Mitch will be on hand with a selection of Basque wines to accompany Nick’s tasting menu.

Wednesday, July 26, 6pm
Private Event

Thursday, July 27, 7pm
Summer in Provence with Kenneth Bush of Bistrot La Minette
French gastronomy in Provence is very distinctive from the rest of French cuisine. A Mediterranean influence brings recipes replete with garlic, tomatoes, fresh herbs and seafood. Because of the mountainous country, without herds of dairy cattle, Provencal cooking uses very little milk and the sauces are not rich and heavy. Join Kenneth Bush, Executive Chef of Bistrot La Minette, when he returns to COOK to showcase a menu of Provencal dishes featuring direct and uncomplicated flavors, including: salade nicoise with oil cured tuna; coquillage au pistou (mussels with white beans and pesto); lamb with ratatouille; and clafoutis with red berries! Chef Kenneth grew up cooking by his mother’s side. Though he originally intended on training as a chef, he couldn’t turn down his acceptance to Yale University. After graduating Yale in 2001, he managed restaurants in Maryland and Washington DC. In 2009, he moved to Philadelphia and changed his focus to the kitchen. Here in Philly, he spent three years with Bistrot La Minette, working his way up from the garde-manger station to the lead Sous Chef. In 2011, he won the prestigious and super cool “Questlove Cook Off”. In 2012, he left the Bistrot to work for Garces Trading Company as a sous chef before returning to Bistrot as the Executive Chef in January 2014.

Friday, July 28, 7pm
A Traditional Colombian Dinner with Mel Tenorio of Usaquén
From Bogotá to Philly, Usaquén started as a series of pop-ups aimed at bringing traditional and fusion Colombian food to Philadelphia. Named after a vibrant neighborhood located in the city of Bogotá, Usaquén is the birthplace of (and inspiration for) chef-owner Mel Tenorio. Recognizing Philadelphia as a culturally diverse restaurant community, Mel saw a void to fill as there was a lack of good traditional Colombian cuisine. Located in Kensington, Usaquén combines Mel’s passion for traditional Colombian cuisine with alternating fusion influences, as seen in his COOK debut menu: refajo cocktail (equal parts beer and Colombian soda, with a shot of aguardiente, a strong liquor made from anise and cane sugar); guava con queso blanco (guava paste with Colombian farmer’s cheese); ceviche de camarones con patacones (shrimp, mango and avocado ceviche served in a green plantain cup); bandeja paisa gourmet (a gourmet take on Colombia’s traditional dish of coconut rice, pork belly, powdered beef, pink beans, avocado, golden sweet plantains, arepa and a fried egg; arroz con leche (rice pudding, the perfect traditional ending to a Colombian meal).

Saturday, July 29, 6pm
Summertime When the Veggies Are Fine: A Meatless Feast with Becca O’Brien of Two Birds Catering and Canning
Ask any vegetarian and they’ll tell you that summertime is the easiest time to go meatless. With summer’s fresh produce, the options (and flavors) are endless, but you don’t have to necessarily be a vegetarian to celebrate the bounty of summer. So come one, come all to Becca O’Brien’s appearance at COOK, where she will prepare a seasonal, vegetarian feast of vichysoisse with peas, rosemary-lemon crème fraîche and grilled crostini; watermelon, tomato, and pickled radish salad with smoky carrots, feta and arugula; citrus-butter grilled polenta with balsamic marinated red onions, roasted maitake mushrooms, oven-dried tomatoes and housemade herbed ricotta; seasonal vegetable kofte with smoky roasted cauliflower, salt-roasted beets and grilled zucchini with cucumber raita and baba ganoush; and for dessert, ricotta pie with fresh berries and whipped cream. Becca O’Brien got her start in the kitchen as a child thanks to her grandmother’s Sunday spaghetti dinners, her mom’s love of baking and her dad’s adventurous cooking. Chef Becca has been cooking professionally, and working in restaurants for over 15 years now. And though she spent time at Stephen Starr steakhouse, Barclay Prime, she takes vegetable-forward cooking very seriously.

Monday, July 31, 7pm
Perfectly Perla: An Evening of Filipino Fare with Lou Boquila of Perla
Perla is a BYOB restaurant in the bustling East Passyunk neighborhood of South Philadelphia, serving modern Filipino-inspired cuisine incorporating local seasonal ingredients. Born in the Philippines, Perla chef-owner Lou Boquila is passionate about creating innovative dishes and inspiring others to expand their palates. His mission is to introduce guests to the distinctive food he has known since childhood. As a young boy, Lou learned to appreciate his mother’s traditional cuisine, which sparked his interest in cooking. His experience began as a dishwasher at the renowned Knave of Hearts where he learned the operations of a kitchen. He then decided to continue his training at the Art Institute of Philadelphia, and became an intern to Chef Kiong Banh of Twenty Manning, working his way up from line cook to sous chef, and then to Chef de Cuisine of Twenty Manning’s (and COOK’s) sister restaurant Audrey Claire in 2007. Along the way, Lou began to combine his culinary knowledge to best express his interpretation of Filipino food with a modern take. While at Audrey Claire, Lou made multiple appearances in the COOK kitchen, but we are excited to welcome Lou (and you!) for our first Perla dinner, featuring scallop sinigang ceviche (rhubarb consommé, sea beans, nasturtiums, chive oil); maitake ginataan (kabocha squash, fiddleheads, coconut-lemongrass broth, bottarga); lamb shank kare kare (eggplant, bok choy, peanut-annatto sauce, sweet bagoong); baked meringue, ube mousse, ube dust, hazelnuts).

Tuesday, August 1, 7pm
Southern Exposure: A Soul Food Feast with Malik Ali of The Dutch
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. For our August southern sojourn, join Malik Ali of The Dutch for a rib-sticking, finger-licking supper including hush puppy fried shrimp with roasted pepper aioli, pear slaw, fresh cut fries; brisket mac and cheese with BBQ sauce, crispy scallions, double cheddar; pan fried pork belly with black eyed peas, jasmine rice, thyme butter sauce; buttermilk fried chicken wings with candied yams, collard greens, brown sugar glazed cornbread; and strawberry shortcake with vanilla pound cake, whipped cream cheese, shortcake crumble. Prior to his post at Joncarl Lachman and Lee Styer’s The Dutch, Malik cooked at Lachman’s Noord and Neuf. Recently honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Wednesday, August 2, 7pm
Aloha Eats: A Hawaiian Luau with Kiki Aranita and Chris Vacca of Poi Dog
In case you haven’t heard, Kiki Aranita and Chris Vacca of the fantastic food truck, Poi Dog Snack Shop, recently opened a brick-and-mortar Poi Dog on 21st Street between Chestnut and Sansom Streets. With summer upon us, we can’t think of a better time to welcome back Poi Dog for a good ol’ luau! Kiki (who is originally from Hawaii and Hong Kong) and Chris (from the Philly area) started the truck because they longed for Hawaiian food 5,000 miles away from the islands and wanted to share their experiences of what people eat in Hawaii with mainlanders. And we couldn’t be happier that they did! Prior to committing themselves fully to food, both Chris and Kiki taught Classics and Ancient Greek, but at COOK, they will bring their modern approach to Hawaiian fare with a menu consisting of salmon furikake poke; squid and octopus luau with coconut milk and taro leaf; dry saimin, Maui style with Sun Noodles Temomi Noodles; char siu pork belly with pickled vegetables and kombu bone broth; and for dessert, li hing mui bibingka, a Filipino rice cake baked with salty preserved plum. Aloha, summer!

Thursday, August 3, 7pm
A Taste of Jamaica with Janet Davis of JADE
Chef Janet Davis’s JADE Jamaican Grill is a catering and special events provider with a Caribbean core. Janet has worked with with leading food and fashion brands including Hugo Boss, Williams-Sonoma, and Cabot Creamery, and most recently she was chosen from among the region’s best chefs to serve the Democratic National Convention in Philadelphia, bringing JADE’s distinctive cuisine to the Welcome Delegate Reception and the National Media Party. While JADE offers authentic Jamaican fare, Janet is known for combining elements of Mediterranean, Southern and Caribbean fare to create unique menus. We’re excited to welcome back Janet this August for a traditional Jamaican spread: Jerk Shrimp (jumbo shrimp dressed in spicy jerk seasoning, herbs and spices and flame-grilled); Citrus Garden Salad (field greens, cucumber, grape tomatoes, avocado and shaved carrot drizzled with zesty sweet citrus dressing); Curry Chicken (chicken on-the-bone seasoned in curry powder and spices, simmered with herbs, finished with potatoes and carrots and served with steamed white rice); Rum Cupcake (moist, decadent Jamaican rum cake – extra on the Rum! – served cupcake style, topped with Caribbean sea salt frosting). This is one Caribbean dream!

Monday, August 7, 5pm
Private Event

Monday, August 8, 6pm
Private Event

Wednesday, August 9, 7pm
Islands of Italy with Matthew Gentile of Panorama
You’re invited for an evening of culinary island hopping, Italiano style! And if all you can think of is Sicily, Matthew Gentile of Panorama will definitely expand your knowledge (and palate) of the Italian islands. Philadelphia Inquirer restaurant critic Craig Laban revisited Panorama, which originally opened in 1990, giving it an honorable three bells. According to Laban, Panorama’s most important move in its 2017 revamp was “hiring a talented young chef in Matthew Gentile, 33, an alum of Lacroix at the Rittenhouse with stints at Ela and Parc.” If you’ve visited Panorama lately, we’re sure you’ll agree! We’re delighted to welcome Gentile for a tasting of reimagined dishes from the islands of Italy, including Elba (carpaccio panzanella with yellowfin tuna, tuna prosciutto, tomato, red onion, black olive, sesame crouton); Sicily (tortellini with lamb shoulder and eggplant caponata, pistachio black garlic pesto, sunchokes); Ischia (rabbit loin and leg with Vesuvius tomato, porcini); Sardinia (cheese course of pecorino, saffron ice cream, black walnut); and Giglio (panficato with whipped quince, dark chocolate, figs, grapes). Passport not required!

Thursday, August 10, 7pm
Pan Pizza Party with Daniel Gutter of Pizza Gutt
One could say that pizza is the new cheesesteak. Over the last decade, Philly has witnessed a thriving pizza scene, where the challenge is to stand out from the competition. Daniel Gutter, the man behind Pizza Gutt, has done just that, establishing himself as “Instagram’s first pizza shop.” Daniel’s pizza obsession began during high school working at Cocco’s in Drexel Hill, and the passion continued at home during his free time, eventually being hired by Pizza Brain who was impressed by his Facebook pizza pics. After spending a year in Beijing where he trained chefs in American-style pizza making at Great Leap Brewing, Daniel returned home to work under Joe Beddia, whose Pizzeria Beddia was named Best Pizza in America by Bon Appétit Magazine. Fast forward: Daniel has been slinging pies at pop-ups all around town to his devoted followers while he looks for a brick-and-mortar place to call home. COOK is proud to host one such pop-up for 16 very lucky guests who will get a crash course on dough making and sauce preparation (recipes will be provided). Following a pizza making demo, guests will enjoy a menu of arugula salad with roasted red peppers and toasted pine nut, tossed in roasted garlic vinaigrette with fried cheese crisp; classic cheese pizza with mozzarella, tomato sauce, parmesan; veggie pizza with mozzarella, fontina, roasted cherry tomatoes, zucchini, pesto, arugula, parmesan; pepperoni pizza with mozzarella, tomato sauce, pepperoni, pickled long hots, roasted onions, manchego; and chorizo, corn and quail pizza with mozzarella, chorizo, sweet corn, quail egg and salsa verde. PLUS, take home a specialty 10” pizza pan that Dan uses and one of his doughs in the pan so you can create your own pie or freeze for later use. Please note that this class is not vegetarian.

Friday, August 11, 7pm
On the Vedge of Glory: Vegetarian Cider Dinner with Becca O’Brien of Two Birds Catering and Canning and Ben Wenk of Ploughman Cider
Located in beautiful Adams County, Pennsylvania, Three Springs Fruit Farm is a family-operated farm that brings fresh tree fruit, berries, tomatoes, vegetables, and products made with them to markets all over the Mid-Atlantic. Founded in 1901, Three Springs Fruit Farm is recognized by Food Alliance as among the best in their field for their commitment to progressive, sustainable growing practices and land management. Recently, seventh generation Three Springs farmer Ben Wenk began using his apples to create small batches of dry cider which he sold at local farmers markets, and from these humble beginnings Ploughman Cider was born. Ploughman is now available at over a dozen Philadelphia restaurants and is sold at Di Bruno Bros.’ Bottle Shop. This August, Ben is pairing up with COOK veteran Becca O’Brien for a vegetarian dinner that showcases the fruits and ciders of Three Springs. Becca got her start in the kitchen as a child thanks to her grandmother’s Sunday spaghetti dinners, her mom’s love of baking and her dad’s adventurous cooking. Chef Becca has been cooking professionally, and working in restaurants for over 15 years now and we’re excited to pair her with Ben for a vegetarian cider dinner featuring a local cheese plate with seasonal preserves (peach and pepper jam, hot pepper jelly, apple chutney), crostini, fresh fruit and pickled veggies; caprese salad with arugula, grilled red onion, roasted local tomatoes, warm burrata and peach infused balsamic vinegar; exotic mushroom vol-au-vent with peas and roasted leeks in fresh herb cream; smoked tempeh benedict with an English muffin, smoked tempeh, poached eggs and hollandaise, served with spicy sweet potato and corn hash; seasonal fruit and shortcake trifle with macerated cherries, brown sugar roasted peaches, fresh berries and mascarpone whipped cream; and, of course, plenty of Ploughman Cider!

Saturday, August 12, 12pm
Private Event

Sunday, August 13, 2pm
Tutti Fruity with Joe Green of Affinity Confections
With summer’s bounty of fruit, the dessert possibilities are endless! Joe Green of Affinity Confections will return to COOK this August to show that there is life beyond strawberry shortcake (not that there’s anything wrong with that!). While working on his Entrepreneurship Major at Temple University’s Fox School of Business, Joe interned at the renowned Night Kitchen Bakery in Chestnut Hill. With sixteen years of baking experience under his belt, Joe Launched Affinity Confections in 2014. Affinity creates seasonally inspired confections using premium all-natural ingredients. For his tutti fruity menu, Joe will prepare grilled peach with thyme mascarpone; blackberry tart with chocolate shortbread and chocolate covered berries; and macerated blueberry parfait. Bonus: guests will also take home Joe’s rosemary toasted almond shortbread.

Tuesday, August 15, 7pm
Summertime in Sicily with Michael Vincent Ferreri of Res Ipsa
Res Ipsa, located on the 2200 block of Walnut Street, is a collaboration between Tyler and Nicole Akin of Stock and Mark Capriotti and Mark Corpus of ReAnimator Coffee. Taking its name from the Latin phrase res ipsa loquitor (“the thing speaks for itself”), Res Ipsa operates as a cafe during the day and in the evening changes over to a full-service restaurant – that also happens to serve excellent coffee! Res Ipsa Chef Michael Vincent Ferreri’s menu is not only influenced by his own Italian roots but also by his time working at Zeppoli, Chef Joey Baldino’s beloved Sicilian-inspired BYOB. This August, join Ferreri as he prepares a super Sicilian summertime supper (say that three times!). Mangia! Mangia!

Wednesday, August 16, 7pm
Private Philadelphia Magazine Event with Eric Leveilee of Whetstone

Friday, August 18, 7pm
Sushi-101 with Matt Kemp of Shoon Sushi
Believe it or not, making sushi at home is surprisingly easy. With the right utensils and some patience to get acquainted with the techniques, all it takes is practice and, in no time at all, sumptuous at-home sushi awaits! Join Matt Kemp of Shoon Sushi for an evening of sushi and sashimi making and eating. Guests will enjoy a menu prepared by Kemp as well as learn about proper ingredients and equipment, fish butchery, making perfect rice, plating techniques and so much more. Kemp has worked and trained with Japanese Chefs across the country and most recently previously worked at Morimoto. He now brings his vision of intimate, Omakase-style dinners to the eight-seat counter at Boku, a private supper club in Philly. Kemp’s sushi menu includes a sushi rice crisp, cured salmon, smoked ikura, roasted garlic oil powder and local herbs; sashimi plate of otoro, wild salmon, madai and infused soy herb oil; nigiri tasting of madai, salmon belly and big eye chutoro; maki tasting of zuke maki, salmon oshizushi and otoro temaki; and for dessert, matcha kasutera with white chocolate mousse, crispy yuba and white soy caramel. Select recipes will be provided.

Sunday, August 20, 1pm
Pasta Making for Kids with Kelly Anne Davis, Culinary Instructor
Got pint-sized pasta fans in your family? Then bring them to COOK as Culinary Instructor Kelly Anne David leads a fun-filled pasta party. Guests will help prepare and roll out two doughs: sweet potato gnocchi and pappardelle! Next Davis will show kids how to easily prepare three sauces, one in a mason jar (shaken butter sauce) and two in a mortar and pestle (fresh marinara and herb pesto). Sounds like a good time, but the real payoff in going to such a class: eating all that delicious pasta! Recommended for ages 6 and up. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!

Tuesday, August 22, 7pm
I Can Do That! Tips + Tricks for Incredible Home Cooking with Maureen Stoebenau of The Avenue Deli + Laura Frangiosa
Are you a home cook looking to sharpen your skills? This is the class for you! Chefs and veteran COOK instructors Maureen Stoebenau of Lansdowne’s The Avenue Delicatessen and Laura Frangiosa are returning to COOK to show you some tips and tricks that you can put to good use at home. Since every meal should start with a cocktail, the duo will show you how to make a cordial or syrup that you can have on standby for an impromptu but impressive cocktail. The surprise cocktail will be accompanied by a snack, followed by a filet of beef tartine, blue cheese and roasted garlic butter, radishes (tips covered: how to cook a filet and the versatility of a compound butter); tuna nicoise (tips: poaching tuna, blanching green veggies, perfect hard boiled eggs); and for dessert, homemade ricotta, lightly pickled stone fruit, oat and almond crumble (tips: ricotta preparation; quick pickling). Next time you’re hosting a dinner, you’ll have some new tricks up your sleeve for sure!

Wednesday, August 23, 7pm
Lend Me Your Ears: A Summer Corn Dinner with Sam Jacobson of Stargazy
Bridge and tunnel jokes aside, New Jersey is a gift. Our Garden State neighbor blesses us each summer with shore vacations, ripe tomatoes, sweet peaches and, of course, corn! When Sam Jacobson, owner of East Passyunk Avenue’s Stargazy pie-and-mash shop, asked us to host a corn-centric feast, we were all ears (see what we did there?). And if you’re wondering, hmm, a London-born chef and the most American of ingredients… trust us, Sam’s cooking knows no borders. Sam’s corny feast includes chilled corn soup, guanciale, huitlacoche; dressed half lobster, corn and poblano salsa, crispy leeks; lavender-poached halibut, pickled corn, summer bean and heirloom tomato salad; and peach, mint and cornbread trifle with corn whiskey chantilly. This one’s gonna be a-maize-ing!

Thursday, August 24, 7pm
Tomato Time: A Tribute to Everyone’s Favorite Nightshade with Joncarl Lachman of Noord and The Dutch
We eat them all year long and in so many different ways, but summer is really the time to get your tomato fix! COOK veteran Joncarl Lachman of Noord and The Dutch will be serving a menu entirely devoted to the almighty tomato: chilled tomato bisque with goat cheese, basil oil; tomato and herb stuffed quail with sweet corn and flageolet sautée and tarragon; seared scallop with caviar, heirloom tomato, parsley vinaigrette and gouda; and for dessert, cherry tomato bread pudding with sweet cinnamon tomato coulis. Lachman is known for keeping things seasonal and fresh at the beloved Noord, his northern European BYOB in the heart of East Passyunk’s restaurant row, and now at The Dutch, his casual breakfast and lunch spot in Pennsport co-owned by Chef Lee Styer of Fond. Seasonally speaking, autumn will be here before you know it, so now’s your chance to bask in summer’s vegetable-that-is-really-a-fruit bounty! Please note that this class is not vegetarian.

Friday, August 25, 6pm
Beer for Wine and Cocktail Lovers with Meredith Rebar of Home Brewed Events
Are you a wine and cocktail connoisseur, but not sure about beer? Let Meredith Rebar of Home Brewed Events show you the beauty that is beer and how it can share flavor profiles similar to your favorite libations. For beer novices and enthusiasts alike, Meredith will cover all things beer – its history, primary ingredients, brewing process and general beer trivia. This August, each of Meredith’s beer selections match a popular cocktail or wine: Ploughman Cider Pinot, Saint Benjamin Tripel, Free Will Sour and a Top Secret Special Beer. Plus, during class, Meredith will walk you through the process of brewing a special sour beer, which will be bottled and dropped off at COOK for pickup at a later date. So if you usually go for cabernet or cocktails, Meredith will make a convert of you yet! Please note that a full dinner will not be served but there will be some light bites.

Sunday, August 27, 1pm
Newish Jewish: Rosh Hashanah Sweets with Tova du Plessis of Essen
Located on East Passyunk Avenue, Essen Bakery specializes in artisanal Jewish baked goods. After years of working at prestigious restaurants (Le Bec Fin, Avance and Lacroix to name a few), Chef Tova du Plessis decided to go back to her roots when she opened her first bakery. She took inspiration from the fresh-baked bread and pastries she would make alongside her mother as a child. Her food reflects her heritage while being heavily influenced by her classical training, We’re excited to welcome back Tova for an afternoon of Rosh Hashanah sweets – we know, we’re smack dab in the middle of summer, but the Jewish High Holy Days will be here before you know it! Tova’s sweet Rosh Hashanah menu includes holiday crown braid challah; kugelhopf with honey and cherries; honey cake with dark beer, apples and apple sorbet; and Israeli-style chocolate rugelach with caramelized honey ice cream. Pick up some baking tips that would make your bubbe proud!

Tuesday, August 29, 7pm
Mid-Atlantic Cuisine with Matt Gansert of Jaxon BYOB
Jaxon is a small, quaint BYOB restaurant located in Northern Liberties. It is the exact opposite of owner Toni Schiro’s previous popular late night spots, The Latest Dish and Fluid. By contrast, Jaxon is a cozy, whitewashed 22-seat jewelbox of a restaurant, with an evolving menu overseen by Chef Matt Gansert, whose eclectic resume includes Pub & Kitchen, Rex 1516 and Will BYOB. Craig Laban of the Philadelphia Inquirer praised Gansert’s “ever-changing menu [that] roams wide through various cultures and techniques while staying rooted in current local ingredients and seasonality.” For his COOK debut, Gansert’s tasting menu does just that, so join us for a chef’s amuse bouche, followed by octopus a la Jaxon; market fish with ratatouille; duck, frisee salad, cornbread, chipotle aioli; and peach cobbler a la mode.

Wednesday, August 30, 7pm
Garces Series: An Evening with Joe Mikitish and Scott Henry of Distrito
Iron Chef Jose Garces’ Distrito is a vibrant and super stylish celebration of the culture and cuisine of Mexico City with a menu focused on the diverse street foods served in what is known by locals as the Distrito Federal. At Distrito, Chefs Joe Mikitish and Scott Henry oversee a menu that offers both approachable taqueria fare and modern Mexican small plates. We’re pumped for Distrito’s first COOK menu, which is sure to be both festive and muy delicioso: chips with guacamole, salsa roja and salsa verde; mahi mahi tacos and carnitas tacos; chicken enchilada and short rib huarache; steak fajitas, garlic shrimp and esquites; and for dessert, of course, churros!

Thursday, August 31, 7pm
Labor Day Cookout with Biff Gottehrer of Stove & Tap
At COOK, summer’s going out with a bang. You’re invited to one last summer COOKout, but there will be no burgers and dogs. Instead, enjoy one helluva summer spread prepared by Biff Gottehrer of Lansdale’s Stove & Tap: chilled golden beet soup with cantaloupe, tarragon and smoked trout roe; ribeye flatbread with Rogue smokey blue cheese, pickled red onion, horseradish crema and beef jus; “crab boil” with crispy soft shell crab, rock shrimp, kielbasa, potato and lemon; grilled St. Louis style pork ribs with apple cider glaze, grilled street corn and crisp summer bean salad; and in the spirit of summer, ice cream sandwiches with walnut cookie, pistachio ice cream and peppermint. A former sous chef at The Dandelion, El Vez and JG Domestic, Biff now oversees Stove & Tap’s classic pub menu that is complemented by an extensive beverage menu of American wines and microbrews. Join us for this delicious summer-in-the-city barbecue!

Tuesday, September 5, 7pm
Do You Know The Mushroom Man? with George Sabatino of Aldine
Are you mad for the marvelous mushroom? Do you spend your days and nights fantasizing about fabulous fungi? Well then, this is the COOK class for you: George Sabatino of Aldine is returning to COOK for a dinner that features the mushrooms of two local growers: Primordia Farm and Mycopolitan Mushroom Co. Sabatino has been a key fixture in acclaimed kitchens all around the city, working at such hotspots as Fork, Barbuzzo and Stateside before opening his 3-bell Aldine. At the Rittenhouse eatery, Chef George is known for taking no shortcuts, creating artfully composed plates that highlight house made ingredients and local products. If you follow Aldine on social media, you’re familiar with the labor and love that he imparts upon each individual component of his dishes. We’re “fired up,” to use one of Chef George’s preferred expressions, to welcome him back to COOK for one ‘shroomami evening! Please note that this dinner is not vegetarian.

Wednesday, September 6, 7pm
COOKbook Author Series: “The New Cocktail Hour” with Tenaya Darlington and Andre Darlington and Ari Miller of Watkins Drinkery
Tenaya Darlington, aka Madame Fromage, and her brother Andre are the co-authors of The New Cocktail Hour, which includes vintage and modern cocktail recipes, pairing recommendations with everything from pizza to oysters, and advice for hosting your own cocktail party. This September, the Darlingtons will be joined by Watkins Drinkery Chef Ari Miller, whose culinary roots began during a decade spent in Israel where he was the dining reviewer for The Jerusalem Post. He transitioned into the professional kitchen, and upon returning to his native Philadelphia, he worked at Percy Street BBQ, High Street On Market and Philadelphia Distilling. Join the trio for a cocktail dinner including a stratosphere cocktail paired with violet tempura lemon crisps and Vermont Creamery Bijou; butterfly pea cocktail paired with butterfly pea pasta, fresh corn, and grilled octopus; sky juice paired with coconut milk braised Thai sausage stuffed cucumber tartine; and soyer au champagne with berries paired with mint shortbread cookie. Guests will receive a copy of The New Cocktail Hour, which is sure to become their go-to how-to for cocktail hour!

Thursday, September 7, 7pm
Southern Small Plates with Justin Swain of Rex 1516
Philly native Justin Swain trained under Regis Jansen, the Alabamian opening chef of Rex 1516 who turned the South Street restaurant into one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. Swain also oversees the menus at Rex owner Jill Weber’s sister restaurants Jet Wine Bar and Cafe Ynez, as well as this summer’s PHS Beer Garden in University City. Join Justin when he returns to COOK for a Southern sojourn, tapas style. Y’all are gonna love it!

Friday, September 8, 7pm
Sausage Party with Nick Macri of La Divisa Meats
Technically speaking, summer doesn’t end until September 22, so there’s still time for one more summery sausage party! Join butcher and chef Nick Macri (aka @meatmanmacri) of Reading Terminal Market’s stellar charcuterie purveyor/butcher shop, La Divisa Meats, for a sausage making demo, followed by a menu of a charcuterie board; lamb and beef kefta with couscous and yogurt; Argentine parrillada of chorizo, morcilla, short rib and chimichurri; and for dessert, it’s a surprise! Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Nick sources from wholly sustainable and primarily local farms for all his meat needs and you’ll taste the difference. This is a great class for meat lovers and those looking to start making sausage at home.

Saturday, September 9, 7pm
Private Event

Sunday, September 10, 10am
Private Event with Carly Zimmerman of Challah for Hunger

Sunday, September 10, 2pm
Challah Making with Carly Zimmerman of Challah For Hunger
Challah for Hunger brings people together to bake and sell challah bread to raise money and awareness for social justice. Their network of 78 chapters around the world engages 3,500 volunteers annually. Their volunteers, who are college students, come together as a community, bake bread, learn about hunger in their community and abroad, and sell the bread to raise funds for charities fighting hunger. Join Challah for Hunger’s Carly Zimmerman at COOK when she will demo three different, delicious challah styles that you will, of course, sample: apple, cinnamon and raisin; whole wheat with honey drizzle; and sundried tomato with feta and herbs. This is the perfect class for the novice bread baker or those looking to expand their baking repertoire. Plus, this comes just in time for Rosh Hashanah and Yom Kippur! Guests will get to sample all 3 challahs during class.

Monday, September 11, 7pm
Private Event with David Jansen of Jansen

Tuesday, September 12, 7pm
Private Philadelphia Magazine Event with Yehuda Sichel of Abe Fisher

Wednesday, September 13, 7pm
Private Event

Thursday, September 14, 7pm
The Philippine Machine: Modern Filipino with John Peralta of Roast Philly
Homey and satisfying, the often-overlooked Filipino fare is based around a fascinating mix of colonial Spanish influence and centuries-old native tradition. This September at COOK, join John Peralta of Roast Philly for an evening dedicated to the unsung cuisine of the Philippines. Roast Philly is a brand new food truck serving authentic Filipino cuisine, specializing in Cebu style lechon, a stuffed rotisserie suckling pig. While we highly recommend checking out that deliciousness, John’s COOK debut will feature modern takes on traditional Filipino dishes: lechon kawali with pickled atchara slaw; steamed black bass escabeche with mango purée; quail relleno with adobo glaze, roasted grapes and carrot; and leche flan jar with plantain and jackfruit turon.

Friday, September 15, 7pm
Tofu is Your Friend: Celebrating the Incredible Versatility of Bean Curd with Beth Kaufman Strauss of Grateful Plate
No doubt about it – tofu gets a bad rap. While highly nutritious, the bean curd block is by itself quite bland, but with technique and a little creativity, this vegetarian staple can serve as a blank canvas for full flavor. Veteran COOKing instructor and holistic health coach, Beth Kaufman Strauss of meal delivery service, Grateful Plate, returns to COOK this September for an evening that will change the way you look at (and prepare) tofu. Enjoy a four course tofu meal of veggie tofu scramble with toast and carrot butter; baked ginger marinated tofu bibimbap bowl; crispy tofu taco with red cabbage slaw and cashew “sour cream”; and chocolate peanut mousse with spiced peanuts. Recipes will be provided. This dinner is vegetarian and dairy free.

Saturday, September 16, 2pm
COOKbook Author Series: “Dulce de Leche” with Josephine Caminos Oria
Dulce de leche, the humble boiled milk and sugar jam, is a cultural phenomenon in many Latin countries, from Argentina and Chile to Mexico and Brazil. Pittsburgh-based Argentine expat Josephine Caminos is the founder of La Dorita, an all-natural line of dulce de leche products, and recently published her first cookbook, filled with recipes and stories about (what else?) dulce de leche. Josephine’s COOK debut will focus on the versatility of caramel’s creamy cousin with a menu of panqueques (Argentina’s version of a crêpe) with brie; cocadas, a South American coconut macaroon; dulce de leche flan; and iced espresso with La Dorita Dulce De Leche Liqueur. Each guest will receive a copy of Josephine’s Dulce de Leche.

Sunday, September 17, 6pm
Bao Down: Taiwanese Street Food with Judy Ni and Andy Tessier of Baology
For the Taiwanese, food is a central point of life. According to Baology’s Judy Ni and Andy Tessier, It is their way of expressing love, affection, and care for one another. Located at 18th Street and JFK Boulevard, Baology showcases Taiwanese street food, with a focus on fresh, high quality ingredients. During a former career in venture capital, Ni left a career in venture capital in hopes of opening her own restaurant. While working at the farm-to-table Blue Hill at Stone Barns, Ni eventually crossed paths with her now husband Andy, who was working for Daniel Boulud. The couple relocated to Philadelphia, where they helped run Chef Josh Lawler’s beloved BYOB The Farm & Fisherman. The emphasis on sustainability and seasonality that they picked up at both restaurants is now at play at Baology. We invite you to taste Taiwan (and celebrate National Dumpling Day!) with a menu of liang mian (cold noodles with peanut sauce and sesame); xiao chi (small bites) – scallion pancakes and Taiwanese sausage with leeks; wonton soup; san bei ji (Taiwanese three cup chicken); and dou hua (think tofu pudding).

Tuesday, September 19, 7pm
Chlöe Classics with Mary Ann Ferrie and Dan Grimes of Chlöe BYOB
Chlöe, a 32 seat BYOB, opened in November of 2000 by the husband and wife team of Mary Ann Ferrie and Dan Grimes. For the past 16 years, they have worked side by side to create a casual neighborhood eatery serving fresh, locally sourced foods. The charming Old City mainstay has become a Philly classic, so for their COOK debut, the Chlöe couple is preparing their own classics, a “best of” menu to be cherished by Chlöe regulars and newcomers alike: Chlöe salad – baked panko crusted goat cheese, Green Meadow Farms salad greens, red onion slivers, orange chipotle dressing; potato gnocchi with beef, pork and duck ragu, grated asiago; pan seared Barnegat Light scallops, crispy potato cake, baby arugula and red onion salad with chipotle sour cream drizzle; and for dessert, chocolate gâteau – flourless chocolate cake, raspberry puree and Franklin Fountain ice cream.

Wednesday, September 20, 7pm
An Evening with Alex Yoon of Little Fish
Little Fish, the 22-seat Queen Village BYOB, has had many lives. And with its recent change in ownership, Little Fish has once again been given new life by Chef-Owner Alex Yoon. Philly native Yoon began his culinary career as an unpaid apprentice at Le Bec Fin, followed by a post at Serpico before joining Little Fish as a sous chef. Alex competed in the cooking competition Ment’or BKB in NYC in November of 2014 and set sail for Europe, staging at famed French restaurant Mirazur. Upon returning to Philadelphia in late 2016, Alex Yoon took over ownership of Little Fish. There is new blood indeed at Little Fish, where Yoon prepares simple but bold, gimmick-free dishes. But don’t take our word for it – countless COOK chefs list Little Fish as one of their go-to spots, which should tell you something. We are thrilled to have Alex at COOK for his debut, and because his restaurant menu changes daily due to seasonality and availability, we don’t have a menu. But in this case, we don’t mind a surprise! Please note that this dinner is not strictly pescetarian.

Thursday, September 21, 6:30pm
Private Event

Friday, September 22, 7pm
Southeast Asia Fantasia: Vietnam Meets the Philippines, Foolish Waffles Style with Robin Admana and Sandy Trinh
Robin Admana and Sandy Trinh, the gals behind the popular Foolish Waffles truck, are back. And this time, there won’t be waffles, but they’ll still be cooking up what they know well – the food of their family backgrounds. Robin’s Filipino heritage will combine with Sandy’s Vietnamese background for one incredible Southeast Asian mashup menu including banh xeo (Vietnamese crêpe) with pork belly, shrimp and nuoc cham sauce; bun rieu (spicy crab meat noodle soup) with rice vermicelli noodles, tomatoes, bean sprouts and fresh herbs; karei kare – braised oxtail in peanut sauce, sauteed vegetables in bagoong (shrimp paste) and rice; and leche flan, Filipino style flan with fresh berries. Foolish Waffles is a prominent member of Philly’s vibrant food truck community, earning a number of accolades including Philadelphia Magazine’s Best of Philly for Street Food Snacks in 2014 (for their banh mi waffle), The Vendy Cup as well as the Vendy’s People’s Choice Award in 2015.

Saturday, September 23, 12pm
Private Event with Justin Swain of Rex 1516

Sunday, September 24, 1pm
Snack Attack! Snack Making for Kids with Shayna Marmar of Honeypie
Hey kids, join us for an afternoon of super tasty snacks, led by Honeypie’s Shayna Marmar, a friend of COOK who specializes in fun-filled hands-on children’s classes! The afternoon’s menu is focused on how to easily prepare homemade versions of popular snacks, including popcorn three ways, crisped veggie chips, jammy fruit spreads and chews, and fruit juice fizzies! Honeypie Cooking provides homemade, nourishing food solutions to children, adults, and families. Shayna Marmar founded Honeypie Cooking in 2008 in California. Before moving to Philly in the fall of 2012, Shayna lived in Oakland, CA, where she and her business were active in the thriving Bay Area food movement. Recommended for ages 6 to 10. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!

Tuesday, September 26, 7pm
Leave it to Us with Jon Nodler of High Street on Market and Ellen Yin of High Street Hospitality
The all day cafe tradition in Philadelphia is strong, and one could say it started with Ellen Yin’s High Street on Market, located next to Yin’s esteemed Fork. Noted for its incredible baked goods and breads, High Street’s intensely local menus feature chef driven New American classics, as well as rustic salads and pastas. High Street offers a “leave it to us” option during dinner service with a selection of shared plates highlighting the best our region offers. This September, High Street Executive Chef Jon Nodler and Owner Ellen Yin will offer 16 lucky COOK guests a “leave it to us” dinner showcasing the traditional food ways of Philadelphia and the surrounding region. Nodler’s menu begins with a selection of bites – sunchoke cannoli (sunchoke ricotta, black trumpet mushroom), pepper pot on toast (toasted High Street anadama, crispy tripe, pepper pot rouille) and pretzel bialy with roasted garlic and rosemary; followed by a raw bar course of beef tartare, whiz wit (Primal Supply beef, charred onion, pickled peppers, provolone fondue) and scallop ceviche (with Jersey Sweet corn, tomato, celery buttermilk); a second course of Lancaster chicken salad with fried oysters-gem lettuce, pepper hash, fried oyster croutons; Family Style Pasta course with spaghetti with crab gravy, rye bucatini with housemade butter and PA pecorino, and pork and veal meatballs with spicy tomato, ricotta salata, vecchio; and a fourth course of roast pork with fermented broccoli rabe. This one is not to be missed!

Wednesday, September 27, 6pm
Vegan Cheese Making with Rachel Klein of Miss Rachel’s Pantry
If you think going vegan means giving up cheese, think again. Rachel Klein, owner of South Philly cafe, market, and catering company Miss Rachel’s Pantry, returns to COOK for a wine and cheese party, vegan style! The always-charming Miss Rachel will demo and serve three dairy-free cheese selections: nigella seed ricotta with salt-roasted golden beets and basil oil; rosemary and thyme cashew cheese wheel with brandy-maple-walnut glaze; and cashew mozzarella caprese. Plus, it’s not a wine and cheese party without the wine, so we’ll also be pouring some vegan-friendly bottles!

Thursday, September 28, 6pm
Private Event with Becca O’Brien of Two Birds Catering and Canning

Saturday, September 30, 12pm
Brunch-O-Rama with Becca O’Brien of Two Birds Catering and Canning
Best meal of the week? Brunch! COOK veteran Becca O’Brien of Two Birds Catering and Canning is a bit of a brunch master, so get ready. Becca will demo and serve up some delicious brunch dishes that you can replicate when you invite us over for brunch: S.O.S. (we’ll enlighten you on the definition later) – crostini served with creamed chipped beef and a quail egg; silver dollar blueberry buttermilk pancakes with Uncle Joe’s maple syrup, cinnamon and orange butter; oven dried tomato, spinach, leek, bacon and feta quiche with a parmesan and kale salad; smoked salmon, soft pretzel benedict with sweet potato hash; cinnamon swirl french toast with vanilla ice cream, cinnamon caramel and spiced walnut tuille. O’Brien has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In March of 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK. Plus, it wouldn’t be brunch without bloody marys and mimosas!

Monday, October 2, 12pm
Private EventTuesday, October 3, 7pm
Private EventWednesday, October 4, 7pm
Lebanese Please! with Frances Vavloukis
The Lebanese household is similar to the Greek household in that food is life, and sharing it is one of the great joys of being alive. Frances Vavloukis, who has worked as a caterer, pastry chef, and culinary director, returns to COOK to prepare traditional Lebanese dishes inspired by those prepared decades ago by her second family, the Salloum’s. True to Lebanese form, Frances will prepare a variety of small plates that highlight the variety of the culture’s diet, from spreads and salads to skewers and sweets: homemade hummus served with pita; pickled and raw vegetables; tabbouleh; fattoush; kafta, or minced meat skewers; baked kibbeh; and for dessert, maamoul, cookies stuffed with dates and walnuts.

Thursday, October 5, 7pm
Bouchon La Minette with Kenneth Bush of Bistrot La Minette
This August, Bistrot La Minette celebrated its ninth anniversary by doing something a little different – Bouchon La Minette, a five-day restaurant pop-up featuring authentic Lyon-style dining. But if you missed it, you’re in luck. For one night and for 16 lucky guests, Bouchon La Minette is coming to COOK! If you’re unfamiliar with Lyon, you’re in for quite a surprise – Lyon is the indisputable culinary capital of France. Every year, gourmands from around the world flock the city’s Michelin-starred restaurants as well as its humble bistros. Although these days, Lyon is often associated with nouvelle-cuisine, its culinary reputation was established a full century earlier with hearty, traditional fare. Join Kenneth Bush, Executive Chef of Bistrot La Minette, for a meal that showcases all things Lyon. This is going to be one magnifique meal!

Friday, October 6, 7pm
Summer In India with Rupen Rao of Rupen’s (Rescheduled from August)
It’s time for an Indian Summer…summer in India, that is! This October, Washington D.C. resident, and Mumbai native, Rupen Rao, returns to COOK for an evening of regional Indian specialties. Summer in India happens from March to June, which is right before the monsoon season. Scorching heat delivers fresh ripe mangoes, cucumbers, corn and coconut. In this class, we will celebrate summer in India with sundal salad (chickpea, mango and coconut salad); Kerala fish moilee (cod in mild coconut sauce) with lemon and curry leaf poha; butter chicken with garlic naan; and, of course, mango lassi. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States.

Saturday, October 7, 12pm
My Mom’s Indian Tiffin with Rupen Rao of Rupen’s (Rescheduled from August)
In India, tiffin refers to a light midday meal (and the lunchbox containing said meal), typically a variety of dishes that may include vegetables, dal, rice, yoghurt, pickles, bread and pudding. Think of it as the Indian equivalent of Japan’s bento box lunch. Join Washington D.C. resident, and Mumbai native, Rupen Rao for not just any tiffin but one inspired by the tiffin prepared by Rupen’s own mother (or mummy, as he says): sautéed okra; coconut and herb shrimp curry with roti bread; mung lentils; cauliflower and peas pulao; and for dessert, shrikhand, a sweet strained yogurt. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States.

Sunday, October 8, 12pm
Private Event with Laura Frangiosa

Tuesday, October 10, 7pm
a.wine Dinner with Eli Collins and Joey Campanella of a.kitchen and a.bar
Chef Eli Collins is no stranger to COOK. During his tenure at Pub & Kitchen, Collins wowed COOK guests regularly with his seasonal, sophisticated takes on New American fare. Since then he made the move to High Street Hospitality Group’s a.kitchen and a.bar as Executive Chef, and we have been counting down the days until his return to COOK. This October, that day will arrive, and to make great things even greater, he’s bringing along his colleague and wine director Joey Campanella for a wine pairing dinner. Since its opening, a.kitchen has earned national praise for its diverse, adventurous wine program. Joey’s wine selections will be paired with dishes that reflect Collins’ new menu – seasonal, bistro-inspired fare influenced by his time in French kitchens training under Daniel Boulud and Joël Antunes. Raise your glasses, folks – this one’s gonna be a.winner!

Wednesday, October 11, 7pm
Private Philadelphia Magazine Event

Thursday, October 12, 6:30pm
Private Event with Rich Freedman of The Olde Bar

Friday, October 13, 12pm
Private Event

Saturday, October 14, 12pm
FALLing Hard for Pizza with Peggy Paul Casella of Thursday Night Pizza
We love a good ol’ pepperoni pizza just as much as you, but even pizza is deserving of the seasonal treatment. This October at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com will introduce you to three perfectly fall pies: French onion; Pear, gorgonzola, and bacon; and pumpkin, sausage, and pecorino. Since 2012, Peggy has dedicated her Thursdays to pizza-making, and her blog documents her self-guided experiments and offers inspiration for pizza enthusiasts looking to expand their repertoire of toppings and techniques. So, yes, Peggy knows pizza, but she also knows produce. Working part-time at a farmstand, Peggy literally has her finger on the pulse of seasonal produce and the local food scene. Welcome the arrival of fall in a perfectly pizza kind of way! Recipes will be provided.

Sunday, October 15, 1pm
Vegan Comfort Sandwiches with Christina Martin of Cooking To Nourish
Soup and sandwich – a match made in comfort food heaven. And while immediately think of grilled cheese and tomato soup, there’s plenty of sandwich-dunking opportunity for those who follow a vegan diet. Join Christina Martin for a plant-based lunch that’s sure to please, regardless of your dietary lifestyle. Christina Martin is a Philadelphia-based vegan chef and healthy food advocate. While working toward her culinary degree, she had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Christina is the founder of CookingtoNourish.com, a healthy lifestyle blog. Christina’s cozy, cool weather sandwich/soup pairings include tempeh reuben with butternut squash bisque; tofu banh mi with mushroom ramen; and Italian peppers and “eggs” hoagie vegan style with tomato soup.

Tuesday, October 17, 7pm
Wine and Swine Part 4: The Calabria Edition with Mitch Skwer of Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, they go together like peanut butter and jelly. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Join Mitch and Nick for a pairing dinner that highlights Calabria, the southwest “toe” of Italy’s boot, and also the homeland of Nick’s Italian-Canadian family. Nick and Mitch’s pairing menu includes Calabrian salumi (nduja, salami, capocollo) with vegetables sott’olio, paired with Statti Lamezia Bianco 2015; “raskatieddi” with sausage and pecorino (Calabrian style potato gnocchi), paired with Statti Gaglioppo 2015; slow roasted pork shoulder with olive oil fried peppers and potatoes, paired with Du Cropio Serra Sanguigna Ciro Rosso 2013; and blackberry crostata with gelato and Strega, paired with Terredora Aglianico Rosé 2016.

Wednesday, October 18, 7pm
Truffle Shuffle with Jorge Espinosa of Scarpetta
LDV Hospitality’s Scarpetta Restaurant at the Rittenhouse brings the signature bold Italian flavors to Philadelphia that it is known for at its Manhattan, Hamptons, Las Vegas and Miami locations. Scarpetta’s employs an understated-yet-elegant approach, creating an experience where guests feel as though they are at a stylish and welcoming dinner party. Join Chef Jorge Espinoza for a menu devoted to the ultra-luxe truffle: tuna susci with marinated vegetables, preserved truffle and shaved black truffles; ricotta cappellacci with mascarpone, black trumpet mushrooms and shaved white truffles; turbot with asparagus, enoki mushrooms and shaved black truffles; filet mignon with potato gnocchi, foie gras truffle butter and shaved white truffles; and chocolate tar with hazelnut, orange and (yep, you guessed it) shaved black truffles. Born and raised in Gueretaro, Jorge began his kitchen career working at Monkey Bar as a butcher before joining the crew at Tapika to work with David Walzog, whom he considers his mentor. Jorge then cooked under Chef Scott Conant at L’imperó and from there, the team opened Alto and Totto Il Giorno in the Hamptons, followed by Scarpetta in 2008 which received a James Beard nomination in 2008 for Best New Restaurant in America as well as a coveted three-star review from The New York Times. Can it get more decadent than this?

Thursday, October 19, 7pm
Celebrating 20 Years of Fork with John Patterson
It’s hard to believe, but it’s true. Fork has been around for twenty years. And in restaurant years, that’s, well, a huge reason to celebrate. Owner Ellen Yin’s elegantly casual New American bistro helped pave the way for Old City’s revival in the mid-1990s. Since then, Fork has been a consistently-praised landmark in a city whose dining scene has exploded, thanks in part to pioneers like Yin, Founder and Co-Owner of High Street Hospitality Group, who also operates High Street on Market, High Street on Hudson (NYC), a.kitchen and a.bar. Fork Executive Chef Patterson’s local experience includes posts at Talula’s Table and Blackfish. Patterson moved to New York City to serve as sous chef under chef Michael Anthony at Gramercy Tavern during Anthony’s James Beard Award-winning year in 2012. When Patterson decided to return to Philadelphia, he scoped the scene, not wanting to work just anywhere but somewhere that was special, ambitious, forward-thinking. He found that at Fork, where he is continuing the four tenets that Ellen has been honoring for two decades – seasonality, sustainability, community and collaboration. Those tenets are the inspiration for this special anniversary menu featuring a duo of small bites (pickled beet, dill cream, smoked eel; and matsutake mushroom tea), followed by Sweet Amalia Oyster; local fish crudo; potato gnocchi with lamb ragu; whole roasted fish; and a surprise dessert. Congratulations Fork, 20 looks great on you!

Friday, October 20, 7pm
Private Event

Saturday, October 21, 7pm
Private Event with Jason Cichonski of Ela

Sunday, October 22, 2pm
How ‘Bout Them Apples with Lily Fischer and Becca Craig of Cake Life Bake Shop
Few foods scream autumn as much as apples do! Cake Life Owner Lily Fischer and Head Chef Becca Craig return to COOK for an afternoon of baking with apples. Located in vibrant Fishtown, Cake Life Bake Shop is co-owned by Lily Fischer and Nima Etemadi, best friends from Sarah Lawrence College who quit other careers to become pastry chefs. After appearing on Food Network’s Cupcake Wars three times (and winning!), the duo opened Cake Life Bake Shop, offering handcrafted cakes and pastries that are at once unique and familiar, comfortable and exciting. This October at COOK, Lily and Becca’s all-apple menu includes bourbon-pecan cookies; apple hand pies; and apple bourbon cake. How do you like them apples?

Tuesday, October 24, 7pm
Soups and Stews with Becca O’Brien of Two Birds Catering & Canning
Winter is coming. And what better way to prepare than by mastering some new soup and stew recipes? Join veteran COOKing instructor, Becca O’Brien of Two Birds Catering and Canning, when she returns by popular demand for a class on soups and stews that will include a menu of three bean chili con carne with sour cream, cheddar and jalapeño cornbread; loaded baked potato soup with bacon, creme fraiche, scallions, bacon and herb croutons; creamy tomato and dill soup with goat cheese and grilled crostini; beef bourguignon with roasted fingerling potatoes and fresh baked rolls; and brownie ice cream sundae with crème anglaise, salted caramel, walnuts and fresh berries. O’Brien has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In March of 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK. Recipes will be provided.

Thursday, October 26, 7pm
Pork, Salt and Smoke with Damon Menapace of Kensington Quarters
Take pork, add salt and smoke and voilà – magic. This porky alchemy is the theme of Damon Menapace’s October class, and so get ready to get your oink on. At Fishtown’s Kensington Quarters Chef Damon, who previously spent time in the kitchens at Marc Vetri’s Osteria and Alla Spina, is committed to sourcing from dedicated farmers and producers in order to provide patrons with the healthiest, best-tasting food possible. Kensington Quarters is a sort of meat heaven, so we know this one’s going to be delicious. Guests will enjoy a smoky, porky menu of Virginia ham with toasted sourdough, bitter greens and pickled root vegetables; broccoli with bacon, chiles and sesame; Birchrun Hills Red Cat ravioli with pork shoulder, broccoli rabe and smoked pork broth; BBQ pork spare ribs with celery root and green apples; and apple and sourdough fritters with caramel and smoked ice cream.

Friday, October 27, 7pm
Everything But The Squeal with Will Lindsay and Mike Metzger of Stockyard
Calling all carnivores! This October (or shall we say Hog-tober), we are thrilled to welcome back Will Lindsay and Mike Metzger of Stockyard for a nose-to-tail celebration of the mighty pig. Stockyard is the brainchild of Lindsay and Metzger, who originally met while cooking at White Dog Cafe. They frequently discussed their vision for their own restaurant, combining the use of whole animals and fine dining techniques with a casual feel. After going their own ways – Will working at Mercato and then Morimoto, Mike at Pumpkin and Kensington Quarters – they continued to talk about their dream of opening a restaurant. After months of planning, building and about a million visits to the permit office, Stockyard opened its doors in October 2016. While Stockyard specializes in sandwiches, this ain’t your hoagie joint. Will and Mike put a whole lotta love (and technique) into each menu component. And while we highly recommend you go try each and every Stockyard sandwich, Will and Mike are skipping sandwiches for one night, preparing pig party of whole hog proportions: charcuterie board with house meats, seasonal accompaniments and local bread; pork tenderloin with frisée, shallot, pecans and sherry vinegar; squash soup with apple, radish and crispy pork; pork belly with cheese, grits, sausage, greens, chili and apple cider; and for dessert, pumpkin bars with bacon caramel and pistachio.

Saturday, October 28, 7pm
Private Event with Peter Woolsey of Bistrot La Minette and La Peg

Sunday, October 29, 12pm
Eating Armenia and Beyond with Fimy Ishkhanian of Apricot Stone
Chef Fimy Ishkhanian learned her craft from the best teacher of all, her mother. Growing up in Aleppo, Syria, Chef Fimy followed closely as her mom prepared meals for family dinners and gatherings. Chef Fimy moved to the United States in 1981, and after working in several kitchens perfecting her cuisine, she opened her flagship Fimy’s Kitchen location in the Albrecth’s Farmer’s Market on the Main Line in 1993 and in 1995 a second location. Fimy’s latest location, Apricot Stone, is located in Liberties Walk in Northern Liberties and specializes in traditional Mediterranean, Middle Eastern, and Armenian dishes. This October, Fimy returns to COOK to prepare a four-course menu: dip trio – hummus (tahini, garlic, olive oil), eggplant salsa (smokey grilled eggplant, fresh tomatoes, peppers, onions, parsley) and muhammara (roasted red peppers, walnuts, pomegranate molasses); lentil coup; lamb shank (roasted lamb shank wrapped in eggplant and zucchini) served with a beet, arugula and feta salad and tadig rice (Iranian basmati rice with a layer of crispy pita on the bottom); and kataifi (a shredded dough dessert filled with cream and cheese, finished with sweet syrup and and pistachio).

Monday, October 30, 7pm
Old School vs. New School with Matthew Gentile and Luca Sena of Panorama
This October, Panorama owner Luca Sena and executive chef Matthew Gentile are taking Italian classics and serving them two ways: old school and new school. Luca will prepare the classics in their traditional form while Matthew will reimagine them, serving a contemporary treatment of each of the four dishes: parmigiana, lobster ravioli, bracoila and millefoglie. In February 2017, Philadelphia Inquirer restaurant critic Craig Laban revisited Panorama, which originally opened in 1990, giving it an honorable three bells. According to Laban, Panorama’s most important move in its 2017 revamp was “hiring a talented young chef in Matthew Gentile, 33, an alum of Lacroix at the Rittenhouse with stints at Ela and Parc.” If you’ve visited Panorama lately, we’re sure you’ll agree. Join us for an evening of old school meets new school!

Wednesday, November 1, 7pm
An Evening with Tyler Akin of Stock
Philadelphians are equally (if not more) opinionated about their pho as they are with their cheesesteak. And that’s no surprise, as Philadelphia has the largest Vietnamese American population on the East Coast. Philadelphia chefs engage in spirited debates on where their fave pho is served. One such local favorite: Stock. A former Zahav sous chef, Tyler Akin opened Stock in 2014 in bustling Fishtown, across the street from Pizzeria Beddia (fun fact: both Stock and Beddia don’t have a phone number). While Akin’s 18-seat BYOB specializes in pho, his menu features other Southeast Asian dishes, as reflected in his COOK debut menu: tom kha gai (coconut soup with chicken, lemongrass, kaffir lime leaf, galangal, cilantro); som tam (spicy papaya salad with garlic, tamarind, herbs, long bean, tomato, dried shrimp); Mekhong whisky braised beef shank and sticky rice; and pandan tofu mousse.

Thursday, November 2, 6pm
Wines Across America with Jonathan Sauerwald of MFW Wine Company
With Thanksgiving around the corner, our minds (and tastebuds) turn to all things America. The turkey, the stuffing, the pumpkin pie. This November, Jonathan Sauerwald of MFW Wine Company is here at COOK to shine a light on American wines, from coast to coast. This afternoon tasting includes a cider and riesling from New York, two reds from California and a bright pinot/gamay blend from Oregon: Good Life Cider “Workhorse” from Cayuga Lake in Interlaken, NY; Bellwether Finger Lakes Dry Riesling, NY; Broc Cellars North Coast “Love Red,” CA; Brea Cabernet Sauvignon, CA; and Bow & Arrow “Rhinestones,” Willamette Valley, OR. Please note that no full dinner will be served, but there will be light bites.

Friday, November 3, 7pm
The Colombian Kitchen with Mel Tonorio of Usaquen
Back by popular demand! From Bogotá to Philly, Usaquén started as a series of pop-ups aimed at bringing traditional and fusion Colombian food to Philadelphia. Named after a vibrant neighborhood located in the city of Bogotá, Usaquén is the birthplace of (and inspiration for) chef-owner Mel Tenorio. Recognizing Philadelphia as a culturally diverse restaurant community, Mel saw a void to fill as there was a lack of good traditional Colombian cuisine. Located in Kensington, Usaquén combines Mel’s passion for traditional Colombian cuisine with alternating fusion influences, as seen in his return-to-COOK menu: avocado gazpacho (Mel’s take on gazpacho with fresh avocados, cucumber, cilantro and lime); fried sweet plantain ball and seared scallop with Colombian hogao (a tomato-onion sauce); beef short rib sancocho (a hearty traditional Colombian soup made with yuca, yellow potato, green plantains, whole corn cobs and tender cuts of beef short-rib) served with a side of white rice and sliced avocado; and champús (a cold fruity soup of lulo/soursop, pineapple, panela, cinnamon, cloves and corn).

Saturday, November 4, 7pm
Private Event with Ned MaddockSunday, November 5, 6pm
Quack Attack! Dinner with Malik Ali and Mikey Gasiewski of The Ugly Duckling
A graduate of our own COOK Masters Program, Kris Serviss has made a duck dynasty of his own here in Philadelphia, beginning with his New American BYOB The Blue Duck, followed by Blue Duck on Broad, and now The Ugly Duckling. Located on 11th Street near Jefferson University, the breakfast-lunch-dinner spot applies Serviss’s quirky, creative signature to diner-inspired comfort food. Join Chef de Cuisine Mikey Gasiewski and Sous Chef Malik Ali for a taste of The Ugly Duckling, including figgie crostini (1732 Meats jalapeño bacon, figs, goat cheese, onion jam, arugula, spicy honey); pumpkin fettuccine (butternut squash, thyme butter, pepitas, pancetta, chicharrones, butternut squash); chicken fried duck breast (marinated in sriracha buttermilk, bacon grits, collards greens, red eye gravy); caramel pudding (house made candy bar, chocolate crumble, caramel drizzle).

Monday, November 6, 7pm
How To Win The Holidays with Maureen Stoebenau of The Avenue Delicatessen and Laura Frangiosa
Love Thanksgiving but looking to shake things up a bit? This one’s for you! Join Maureen Stoebenau of The Avenue Delicatessen and Laura Frangiosa for a Thanksgiving primer that is sure to breathe new life into what has become a bit too cookie-cutter in our honest opinion. That turkey? It’s for the birds! Pick up some planning advice, prep tricks and menu inspiration as Maureen and Laura get us in the spirit (and stretch our stomachs) a few weeks early with a festive spread including chestnut bisque with bacon and chives; pomegranate, endive, parsley and walnut salad with sherry-thyme vinaigrette; smoked beer braised pork with mustard greens, maple-orange sweet potato mash and crispy onions; and baked apple in a cheddar pastry crust with cider brown butter caramel.

Tuesday, November 7, 7pm
Some Like it Hot with Jane Guo and Nick Brozek of Jane G’s
Jane G is a breath of fresh air to the Rittenhouse Square neighborhood – a peppery, fire air, but fresh nonetheless. Located in a former Blockbuster Video at 20th and Chestnut, owner Jane Guo offers uncompromising Sichuan cuisine in a neighborhood that was previously lacking in the Chinese fare department. Departing from her previous Asian fusion ventures, Jane is delivering authentic, lip-numbing Sichuan, and according to Philadelphia Inquirer’s Craig Laban, Jane’s “bold move has paid off.” This November, Jane and Beverage Manager Nick Brozek are making their COOK debut with a cocktail pairing menu of chicken broth wonton soup (paired with Thyme Lord – Stateside Vodka, chamomile tea/thyme syrup, lemon); mango salad (paired with Crown’s Colony – Blue Bird Gin, organic tonic, lime, soda); dan dan noodles (paired with All in the Reflexes – 8 Oaks Apple Jack, Aperol, citrus, cider); and lamb with spicy black bean sauce (paired with Young and Dangerous – Bluecoat Gin, blackberry shrub, lemon).

Thursday, November 9, 7pm
Private Event with Peter Woolsey of Bistrot La Minette and La Peg

Friday, November 10, 6pm
Private Event with Brian Ricci of Philabundance

Saturday, November 11, 6pm
Holiday Inspiration: Cooking with Healing Herbs and Spices with Elizabette Andrade
Ready for a holiday menu make-over? Join Elizabette Andrade, food alchemist, writer, and nutritionist, when she returns to COOK for a 4-course, plant-based holiday dinner designed to inspire and transform the traditional holiday table. Seasonal, classic vegetables come to life with the colors, flavors and healing benefits of herbs and spices as Elizabette prepares a menu of marinated pan-seared mushroom scallops in a basil, lemongrass, ginger soup; harvest kale salad with cranberries, apples, hazelnut-herb crusted tofu; herb-rubbed cauliflower steak with chimichurri (made with a kombucha base), roasted golden beet, citrus and thyme, and balsamic glazed onions with shiitake stuffing; and for dessert, pumpkin ginger cake with pecan streusel and coconut crème. Bonus: guests will take home Cooking Alchemy’s seasonal sampler box to bring more inspiration to your holiday meal planning.

Sunday, November 12, 2pm
Private Event with Nick Macri of La Divisa Meats

Wednesday, November 15, 7pm
Private Philadelphia Magazine Event with Justin Swain of Rex 1516

Friday, November 17, 6pm
Praise The Gourd: Pumpkin Beers + Seasonal Ciders with Meredith Rebar of Home Brewed Events
Fall is one of the best times of the year to enjoy beer and cider with a beautiful release of Oktoberfests, harvest ales, pumpkin beers and local cider offerings. Let Meredith Rebar of Home Brewed Events show you a variety of fall beers when it is actually feels like fall outside: Doc Drafts Pumpkin Cider, Ploughman Cider Seasonal Release, Frecon Farms Cider, Sierra Nevada Hop Harvest, Saint Benjamin River City, Funky Pumpkin by Boulevard, Dogfish Head Punkin Ale and Weyerbacher Imperial Pumpkin. For beer novices and enthusiasts alike, Meredith will cover all things beer – its history, primary ingredients, brewing process and general beer trivia. The class will brew their very own beer during class with a beer style that is voted on by attendees (available for pickup at a later date). Light bites will be served to accompany the beers. Please note that a full dinner will not be served, but there will be light bites.

Saturday, November 18, 1pm
Mastering Coffee at Home: Brewing Workshop with Elixir Coffee
You are invited to join Philadelphia’s award-winning Elixr Coffee Roasters for a hands-on home-brewing workshop. Technical and tasty, this course is meant to demystify some of what happens behind the counter in their Center City cafe, applying Elixr’s visionary relationship to coffee to brewing at home with their favorite equipment designed for home use. Baristas Erin Heuermann, Ryan Greensberg, Rachel Allison, Donovan Andrews and Ben SIlkes will be discussing the elements critical to a consistent and delicious coffee, as well as some insights into what they are looking for when sourcing coffee for roasting. Using a variety of brewing equipment, guests will then be broken into small groups to get an opportunity to work directly with these magic makers. Using Elixr crafted brew recipes, guests will learn the ins and outs of consistent and delicious coffee in your own home! While a meal will not be served, a selection of pastries will be offered, courtesy of Machine Shop Boulangerie.

Sunday, November 19, 1pm
Thanksgiving Centerpieces for Kids with Sue Puchowitz of CREATE
This Thanksgiving, get the kiddos involved. While you’re tackling the turkey and all the trimmings, let your young ones set the table – the table centerpiece, that is! Professional art educator Sue Puchowitz of CREATE will help kids create their own incredible, edible Thanksgiving turkey centerpiece, incorporating pumpkins, gourds, lollipops, marshmallows, feathers and treats on a skewer, collaged with the proper Pilgrim. Sue’s edible artwork is something to behold – and a wonderful way for kids to combine art with food. Supplies will be provided. Recommended for children ages 6-12.

Monday, November 20, 7pm
The Royal Chef: Dinner Fit for the Queen with with Royal Chef Darren McGrady of “The Royal Chef at Home: Easy Seasons Entertaining”
Darren McGrady was personal chef to Queen Elizabeth II, Diana, Princess of Wales and Princes William and Harry for fifteen years and has cooked for five US Presidents. He is now a chef, author, culinary consultant, event planner and public speaker living in Dallas, Texas. His first cookbook titled Eating Royally; Recipes and Remembrances from a Palace Kitchen is now in sixth print with all of his advance and royalties donated to the Elizabeth Glaser Pediatric AIDS Foundation. Chef McGrady’s newly published second book The Royal Chef At Home is true to its title: fresh, simple recipes that are easy to make, fast, accessible and perfect for sharing around the table with those you love. From hearty cooking to gourmet eating, these dishes will satisfy even the most royal of palates. Chef McGrady’s COOK debut menu includes blueberry, feta and kale salad; chili and garlic crusted shrimp with double cheese grits; minute steaks with blue cheese, caramelized onions and cannellini bruschetta; and, of course, sticky toffee pudding with clotted cream. Fit for a queen, this is one you don’t want to miss! Guests will receive a copy of The Royal Chef at Home.

Tuesday, November 21, 7pm
A Northern European Winter’s Feast with Joncarl Lachman of Noord and The Dutch
Joncarl Lachman’s Noord, located in the heart of East Passyunk, pays tribute to Northern European cuisine. For Lachman, Noord was a figurative and literal return to his roots, departing Chicago for his native Philadelphia to open what is now a beloved eetcafé, serving the Northern European cookery that he grew up on. This November, Lachman returns to COOK to share his culinary heritage with comforting, wintry dishes like maastrichts zuurvlees (apple cider vinegar braised beef over hutspot, a traditional mash of root vegetables); rabbit rillettes with prunes; clams and zuurkool (Dutch cabbage with smoked sausage, bacon, carrots, potatoes); and for dessert, Joncarl’s famous bread pudding. Join us, and you’ll understand why we commonly refer to Lachman as the Darling Dutchman!

Saturday, November 25, 2pm
Private Event with Joncarl Lachman of Noord and The Dutch

Monday, November 27, 7pm
American Pickers: Foraged Delights with Chris Kearse of Will
Chef Christopher Kearse attended the Restaurant School in Philadelphia and graduated valedictorian in his class. He has worked in an impressive array of Michelin-starred restaurant kitchens across the country including Charlie Trotter’s (2 Michelin stars), alongside Laurant Gras at Tru (3 Michelin stars), Grant Achatz at Alinea (3 Michelin stars), and briefly with Thomas Keller and Cory Lee at the French Laundry. In 2008, Chris returned to Philadelphia to work at Lacroix, and from there, held positions in the kitchens of Blackfish and Pumpkin before opening Will, a contemporary French BYOB on East Passyunk Avenue. Chef Chris believes that a dining experience should be entertainment. From the ambiance and interaction with the staff to surprising new textures and flavors on a plate, this philosophy on food is rooted in the idea of familiar flavors done differently. Join him when he returns to COOK for an evening of inventive, beautiful dishes, showcasing an array of seasonal, foraged ingredients. Please note this class will not be vegetarian.

Tuesday, November 28, 7pm
Harvest Dinner with Janet Davis of JADE Grill
Chef Janet Davis’s JADE Jamaican Grill is a catering and special events provider who has worked with leading food and fashion brands including Hugo Boss, Williams-Sonoma, and Cabot Creamery. In 2016, she was chosen from among the region’s best chefs to serve the Democratic National Convention in Philadelphia, bringing JADE’s distinctive cuisine to the Welcome Delegate Reception and the National Media Party. While JADE offers authentic Jamaican fare, Janet is known for combining elements of Mediterranean, Southern and Caribbean fare to create unique menus. For her November appearance at COOK, Janet’s menu highlights the flavors and bounty of the harvest season: pomegranate and ham wedge salad (iceberg wedge topped with blue cheese, dressed with fried Ham, mushroom and onions, sprinkled with fresh pomegranate seeds; spicy grilled sirloin (grilled boneless sirloin served with spicy chile sauce); lamb chops (broiled lamb chops served with warm cranberry mint jelly and roasted butternut squash); and winter fruit compote (apple, pear, kiwi, orange and cranberry in earthy cinnamon syrup).

Wednesday, November 29, 7pm
An Evening with Eric Leveillee of Whetstone
This past March, Eric Leveillee, who has been a member of the culinary team at Whetstone since its 2015 opening, was promoted to Executive Chef. Following his promotion, Whetstone has begun rolling out new menu items, expanding beyond their signature, simple comfort foods and incorporating modern techniques and international influences. Eric, who has previously held positions at Vernick and El Camino Real, returns to COOK this November with an eclectic, seasonal menu: pumpkin, crabapple and bergamot; endive, persimmon, beet and coffee; lorighittas (braided pasta), squid, zucchini, green olive; filet, sabayon, gold; and for dessert, s’mores.

Thursday, November 30, 7pm
COOKbook Author Series: “The Farm Cooking School” with Shelley Wiseman
Ian Knauer founded The Farm Cooking School in Titusville, New Jersey in the heart of the Delaware River Valley as a space where cooks of all levels can come together to learn about and enjoy great food, as well as foster a sense of community. Not long after Ian founded the school, Chef Shelley Wiseman came on board to create a culinary partnership. Ian and Shelley first met while working in Gourmet Magazine’s test kitchens. After a stint running the kitchens at Fine Cooking Magazine, Shelley is back doing what she truly loves – teaching and collaborating with others about great food, including longtime colleague Ian! Their first collaborative cookbook, The Farm Cooking School, is a cookbook for anyone who wants to learn to cook in tune with nature, celebrating seasonality. This November, Shelley will bring their cooking school to our very own here in Philadelphia, where she’ll demo and serve a farm to table feast of hot-Smoked oysters with harissa butter; delicata squash and celery salad; pressure cooker-braised pork shoulder with mushroom and pearl onion cream; and honey panna cotta with candied orange zest. Guests will receive a copy of The Farm Cooking School.