Above: Rich Landau and Kate Jacoby of Vedge and V Street.
Our January classes went on sale last week and with the exception of one class, we sold out completely! Due to popular demand, we have released hightop table seating to select January classes. THESE DISCOUNTED SEATS ARE NOT AT THE COUNTER, but the menu and experience are the same.
Click on the class titles below to purchase hightop seats online!
Thursday, January 7, 7pm: A Taste of Lyon with Kenneth Bush of Bistrot La Minette
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 Bistrot La Minette’s Executive Chef Kenneth Bush when he returns to COOK to showcase some Lyonnaise specialities such as: Cervelle de Canut (herbed fromage blanc); Salade Lyonnaise (classic bacon and poached egg salad); Poulet au Vin Jaune (chicken braised in cream with morel mushrooms and a special wine from Jura); Poire de Beaujolais (red wine and cassis poached pears); and more! This is going to be one magnifique meal!
Saturday, January 9, 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 next month 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: white bean and ham soup; pork milanese with greens, Parmesan and preserved lemon; ham and cheese cannelloni; roasted ham cider with mixed root vegetables; and chocolate cake with vanilla icing for dessert. Before opening his own charcuterie-butcher shop, Macri worked at such iconic Philly restaurants as Southwark and Osteria. So if you love pork, you shouldn’t miss this special class!
Tuesday, January 12, 7pm: Dinner Table Travels with Rich Landau and Kate Jacoby of Vedge and V Street
The vegan superstar chefs behind Vedge and V Street, Rich Landau and Kate Jacoby, experience so many little touches when they travel that they are constantly incorporating into their cooking repertoire at the restaurants. New spices and ingredients combined with new techniques result in new dishes for the chef duo. But how Landau and Jacoby eat at home has also been influenced by their travels. They strive for simple and comforting without the stress and the mess. Join them when they return to COOK for a menu that is not necessarily about restaurant tricks and show-off dishes. It’s about the healthy and easy dishes they eat during the week, such as: Udon Noodle Soup in shiitake dashi with turnips, greens and mushrooms; Jamaican Curry Stew with autumn vegetables and jerk tofu; Vegetable Tagine with green olive and harissa couscous; and the Belgian Waffle inspired by V Street for dessert.
Tuesday, January 19, 7pm: Salted, Smoked and Spiked with Laura Frangiosa and Maureen Stoebenau of The Avenue Delicatessen
Join chefs and veteran COOK instructors Laura Frangiosa and Maureen Stoebenau of Lansdowne’s The Avenue Delicatessen for an evening celebrating three extremely popular restaurant cooking methods that guests can replicate at home. The Avenue Deli beautifully marries the two great American deli traditions (Jewish and Italian) in modern, creative, and delicious ways that go far beyond typical deli fare. Join the ladies of The Avenue for a menu of: Smoked Arctic Char, creme fraiche, dill, trout roe, potato latke; Blood Orange, Frissee, Hazelnuts, charred citrus, bottarga; Charred Tomato and Fennel Chowder, Clam and Crab, fingerlings, and vermouth; Smoked Bone in Pork Chop, Cheddar and Horseradish Mash, Cherry Brandy Sauce, Broccolini; and more!
Friday, January 29, 7pm: Gourmet Pub Fare with Eli Collins of Pub & Kitchen
At Pub & Kitchen, the uber-popular neighborhood bar and restaurant located in Philadelphia’s Graduate Hospital area, Chef Eli Collins refines traditional pub fare with his well-honed techniques and thoughtful variations on classic snacks and plates. Collins developed a passion for cooking while studying Fine Art in the South of France. After returning to the United States, he landed in NYC where he worked for acclaimed Chef Daniel Boulud at his eponymous Daniel, the Michelin-starred contemporary French restaurant, and later as Executive Chef at Boulud’s DBGB, a more casual brasserie. Join Collins when he shows off his incredible, elevated pub fare repertoire for an evening of delicious dishes such as their famous wings, pub snacks, seasonal salad, hearty mains and more!
