Sixteen seats. As an intimate demonstration space, that is the typical maximum capacity for our classes and dinners at COOK. We love the environment that creates — it gives our guests the chance to develop a close relationship with the chefs who join us every night to share their delicious expertise with us. But every so often, we’re able to add to the group — and, as a result, amp up the dinner party!

Chef and class style permitting, we sometimes get the opportunity to open up our high-top table seating to COOK guests. Situated in front of the windows along 20th Street, these slightly elevated tables (think stadium seating) are just a few feet from the demo counter. You’re still right up in all the action, with access to the full food and drink experience. And the best part? Each seat is $25 less than the listed class price. We typically add high-tops to the most popular, fast-selling classes to try our best to accommodate demand — meaning these are some hot seats indeed! Check after the jump to find out which October classes will feature discounted high-top seating. Click the class name to get your tix!

Thursday, Oct. 9, 7pm: A Dinner in Lyon with Kenneth Bush of Bistrot La Minette

Lyon is indisputably the culinary capital of France. Join Kenneth Bush, executive chef of Bistrot La Minette, when he returns to COOK to showcase a menu inspired by his travels and experiences at Lyonnaise restaurants. His delectable menu will include: Salade Lyonnaise Façon “Aux Trois Maries” (Classic Salad with bacon and soft cooked egg); Quenelle Gratinée Façon “Café Comptoir Abel” (Whitefish dumpling, béchamel, mushrooms);  Joues de Porc Bourguignonnes Façon “Daniel et Denise” (Red wine-braised pork cheeks with 3 classic Lyonnaise side dishes); Les Fromages de Lyon (Saint Marcelin cheese and toast, Fromage Blanc and honey); and Petit Four Façon “La Mere Brazier” (Lemon tart, profiterole, chocolate tart, sable). Can you say ooh la la?

Friday, Oct. 24, 7pm: Lambs and Clams with Nick Macri of Border Springs Farm

Every year, the gang from Rappahannock River Oysters in Topping, VA, team up with the folks from Border Springs Farm in Patrick Springs, VA, for a party during which chefs gather to feast on lamb, shellfish and moonshine. But you don’t have to be a chef or travel to Virginia to experience the spectacular pairing event. Join Nick Macri of Border Springs Farm at Reading Terminal Market for a menu that is an homage to that annual gathering. Using Rappahannock Oysters and Border Springs lamb, Chef Nick’s menu will include: baked olde salt clams with merguez sausage, sofrito, and toasted bread crumbs;  lamb broth–steamed olde salt clams with charred ramps, lamb bacon, and mustard oil; lambchetta with white anchovy salsa verde and spring radishes, and more! This can’t-miss meal is going to be a hoot and half!

Tuesday, Oct. 28, 7pm: Perfect Pasta with Matthew Sindoni and William Langlois of Bar Lucca  

Conshohocken’s Bar Lucca is influenced by owner Brian Pieri’s grandfather’s migration from Lucca, Italy to the USA, as well as his own travels and culinary adventures in the country. Brian created Bar Lucca as a way of sharing this wonderful culinary culture with the Philadelphia area and the restaurant’s menu features delicious dishes from various regions of Italy as well as from across the Mediterranean.  Join chefs Matthew Sindoni and William Langlois for their COOK debut for a fresh pasta menu that will include: chicken liver pate, pickled mustard seed, parmesan twill; pumpkin bottle caps, wildflower honey & ricotta filling, fig demi; bucatini with bacon lardons, Calabrian chiles, pecorino fresco; parppardelle, wild boar ragu, grana padana; and Nutella doughnuts, fresh fig, powdered sugar. Mangia!