COOK'S CLASS ARCHIVE
SEPTEMBER 2011
An Evening With Georges Perrier will be the first in an ongoing series of all things Georges: from Le Bec-Fin kitchen secrets to his latest baking venture, The Art of Bread. All over the world, Perrier is recognized by his peers for his contributions to haute cuisine. He has been awarded everything from a James Beard Foundation award in the USA to the Legion d'Honneur in France. Don’t worry if you miss this one though – Philadelphia’s Godfather of French cuisine and his inimitable team of chefs and sommeliers will be gracing the stove at COOK again and again.
This class was auctioned off, but no worries – Georges will be a regular here at COOK!
According to the September issue of Philly Mag, in the pantheon of alcoholic beverages, few spirits hold a candle to gin. Join Jason Sheehan, the mag’s Food Editor, Meredith Maciolek of Philadelphia Distilling Co. (makers of Bluecoat American Dry Gin) and everyone’s favorite mixologists from Twenty Manning Grill, Jillian Encarnacion and Resa Mueller, alongside Audrey Claire Executive Chef, Lou Boquila, for an evening that will show you how and why, if you don’t already drink gin, you are really missing out. The range of gin-based cocktails will be accompanied by dishes that complement the natural botanicals inside the Bluecoat bottle such as organic juniper berries and coriander.
James Beard Foundation and Best of Philly® award winner Solomonov is the Israeli-born superstar chef (and nice guy) whose restaurant Zahav is a true tribute to the smells and tastes of Israel’s culinary heritage. Solo will recreate dishes that are the heart and soul of his menu, including his incomparable, creamy hummus, and other globally-influenced small plates. This class will be hosted by Michael Klein, editor/producer of philly.com/Food, who writes about the restaurant scene in his Inquirer column, Table Talk.
Wendy Smith Born and James Barrett launched Metropolitan in 1993 and have been baking their way to the top of Philadelphia’s bakery scene ever since. At COOK, they will share their knowledge of one of the best things you can learn to do in the kitchen: bake your own bread. Not only will your whole house smell divine but there are few things more satisfying than warm, freshly baked bread right out of the oven.
CHOCOHOLICS, BEWARE: John Doyle, owner of John & Kira’s Chocolates will be bringing his too-good-to-be-true sweet treats for a wine and chocolate pairing that will leave you feeling perfectly decedent. The class, which will feature wines from Chadds Ford’s own Penns Woods Winery, will focus on learning how to pair your favorite chocolate treats with the right wine. Indulge on Lavender Honey Ganache Filled Chocolate Ladybugs, Bergamot Ganache Filled Chocolate Squares, Chocolate Dipped Blenheim Apricots and more.
Store-bought challah got you down? It’s time to learn to make your own braided bread! Learn the basics of challah making and take home a freshly baked Honey Challah for Shabbat dinner (or just because). This class will be taught by Rittenhouse resident Bonnie Eisner whose family recipe will be sure to make challah a staple of your kitchen moving forward.
Join Executive Chef and restaurateur, Michael Schulson, for a menu inspired by his two modern Asian restaurants: Izakaya in Atlantic City and Sampan in Philadelphia. Named one of Esquire magazine’s Top Chefs of 2010 and star of TLC’s series Ultimate Cake Off, Chef Schulson, also the original Executive Chef at NYC’s Buddakan, will prepare a series of small plates, perfect for mixing, matching and entertaining at home.
The South Philly Taproom is a neighborhood favorite and it’s no secret that Chef Scott Schroeder’s dynamic yet accessible menu is the reason why. Schroeder, the bad boy of the Philly food Twittersphere, once said that you “don't need a million ingredients if the five you have are quality”, and he will be bringing his gourmet comfort food menu to COOK for an evening of homemade hot dogs, a special guest local brewer and more.
Award-winning, food-blogging superstar and canning queen of Philadelphia, Marisa McClellan of foodinjars.com, will teach the basics of preserving the finest fruits and vegetables from the summer bounty. Marisa’s first cookbook, also called Food in Jars, will be published by Running Press in spring 2012.
Join Shane Solomon, Executive Chef at Best of Philly® winner Pizzeria Stella for an evening of dough-tossing deliciousness. Shane will show us how to make pizza at home - and without a brick oven. Dough, crust, sauce and toppings will all be covered. Mangia! Mangia!
Philly has a hot sandwich: the cheesesteak. Philly has a cold sandwich: the hoagie. And now, for the first time, Philly will have its own signature cocktail. Join our friends from Philly mag and Foobooz when COOK hosts a party featuring some of Philly’s top bartenders and skilled amateurs for an evening that is sure to go down in Philadelphia cocktail history. Bartenders will compete to crown Philadelphia’s new, official signature cocktail and the 16 lucky guests that evening will help judge the competition. This is a do-not-miss class for the established or aspiring mixologist and a once-in-a-lifetime chance to be part of Philadelphia history. For more details, please follow the fun on Foobooz.com.
Daniel Stern burst onto the scene in 2005 with the opening of the highly acclaimed Gayle and followed that up in 2006 with RAE, named by Esquire to be one of the Best New Restaurants in the Country. Since then, he has opened MidAtlantic, an urban, rustic tap house that showcases the flavors of the Philadelphia region, and R2L, featuring creative, haute American cuisine. Learning from Stern’s varied and tested experience cannot be missed!
Join Ali Waks, Executive Chef at Delicatessen, for an inspired New Year’s menu including heirloom apple and walnut salad with buckwheat honey vinaigrette, roasted poussin with apricots and ginger, glazed parsnips and carrots, cous cous with pistachios and pomegranates, plus a special dessert!
Best of Philly® winner Peter Woolsey pays great respect to the traditional French dishes that he creates and honors the classical French methods required to achieve unparalleled cuisine. His savory and pastry menu will reflect the season and be drawn from the traditions of various regions of France and the multitude of delicacies that each has to offer.
Join Twenty Manning Grill’s Executive Chef (and the world’s nicest guy!) for an evening of delicious and classic dishes from his native Vietnam. Guests will learn how to prepare everyone’s favorite noodle soup du jour, Pho, as well as Summer Rolls, Lemongrass Shrimp over Vermicelli and more.
Ahmir “?uestlove” Thompson is the co-founder/drummer for Philadelphia’s Grammy
winning band The Roots, a world renown DJ and the music director for Late Night With
Jimmy Fallon. He’ll show some hometown love by bringing his passion for food to COOK
alongside his newly minted executive chefs Clara Park and Elita Bradley. At COOK, the
trio will debut ?uest’s signature Korean/soul inspired “The ? Drumstick”. Yes, ?uest loves
food and chicken will never be the same.
Mémé’s David Katz named his eatery in honor of his Moroccan-Jewish grandmother whom he called Mémé. Best of Philly® BRUNCH winner Katz will be bringing her cooking style with him to COOK when he whips up a menu using fresh and local ingredients. He will also be wowing us with his signature fried chicken which is so spectacular that one day per week, Katz opens his corner Fitler Square space for lunch, where the only thing he serves is said fried chicken.
Supper’s Mitch Prensky is bringing his locavore-loving ways to COOK for a class on seasonal American cooking. The industry veteran, who also owns The Global Dish Caterers with wife, Jennifer London Prensky, will prepare a multi-course meals that emphasizes a farm-direct approach to buying and cooking food. Prensky’s MO is simple: know and improve where your food comes and it will automatically improve how it tastes.
A native of Ciudad Hidalgo, Mexico, Square 1682’s Guillermo Tellez was the longtime chef de cuisine at the renowned Charlie Trotter's in Chicago, before becoming the executive chef of the wonderful Striped Bass. His menu at COOK will feature globally influenced New American cuisine, with a serious focus on local, organic and sustainable sourcing.
Referred to by many as Philly’s best burger, Rob and Maggie Wasserman (of Rouge and 500°) have turned the delicious Rouge Burger into a Philadelphia icon. Join the masterminds behind the Philly Burger Brawl and their Executive Chef, Michael Yeamans, as they reveal the secrets of what it takes to make one of the city’s top burgers: from beef to bun – it’ll all be covered – and probably make us all a bit nostalgic for grilling season.
OCTOBER 2011
Best of Philly® winner for BEST FRENCH RESTAURANT, Chef Calmels will prepare a multi-course meal that will knock your chaussettes off from the first bite. With one of the most impressive CVs of any chef in town, Calmels, formerly of Le Bec-Fin, Les Crayères in Reims and Restaurant Daniel in New York City, and wife Charlotte, have made Bibou one of the consistently best restaurants in Philly, and a mecca of French cuisine. The Calmels’ menu for the evening is so good we are keeping it a surprise but you can be sure it will reflect the very best in French countryside cooking.
The Main Line‘s Nectar, a sensuous, sumptuous, savory experience, features the Asian-inspired-French-infused signature cuisine of star chef Patrick Feury. At this special class, Chef Feury, whose CV boasts a long line of impressive restaurants, including Le Cirque in NYC, will cover the essentials of curing, pickling and brining – and his demonstration will include curing salmon, herring, yellow Tail and various vegetables. This class is a must for the pickle lovers who are looking to up the ante on their home-pickling game.
Fresh pasta is all about technique. Learn to make your own from the chef behind one of Center City’s best Italian restaurants. Melograno, a convivial trattoria and BYOB led by Roman-born chef, Gianluca Demontis has been awarded “three bells” by the Philadelphia Inquirer’s Craig Laban and featured in The New York Times and Bon Appetit “Top Tables”. Chef Demontis will cover all the basics of pasta-making and teach you how to turn simple ingredients into various cuts and shapes. You’ll never buy store-bought pasta again!
Whether you’re a Thai aficionado or you’ve never even heard of pad thai, the fresh and authentic cuisine prepared by Best of Philly® winner Moon Krapugthong of Manayunk’s Chabba Thai Bistro will teach you the true spirit and traditions of authentic Thai cuisine. Chef Krapugthong’s menu will include basics such as spices and Thai flavors and she will demonstrate her favorite Thai dishes.
Everybody loves combining sweet and savory flavors but Chef Dana Herbert wrote the book on it - literally. The CEO of Desserts By Dana, Chef Herbert lives and breathes in the sweet and artistic world of pastry art, where flavors and colors take on a life of their own atop towering wedding cakes, breathtaking sugar sculptures and custom edible creations for all occasions. Recently, Chef Herbert penned the cookbook Sweet & Savory Union and was named the winner of TLC’s "Cake Boss". Chef Herbert has also been featured on WEtv for Wedding Cake Wars and TLC’s Ultimate Cake Off . The menu for his class at COOK features a series of sweet and savory flavor pairings including lobster pizza and espresso-rubbed beef tenderloin.
Store-bought challah got you down? It’s time to learn to make your own braided bread! Learn the basics of challah making and take home a freshly baked, shiny, golden Honey Challah for Shabbat dinner (or just because). A true master of the Shabbas table from the Rittenhouse Square neighborhood, Bonnie will change the way you look at challah forever. This class 1.5 hours and lunch will be served - perfect for your lunch break!
Senor Tom (AKA Tom McCusker) is the food truck operator who played a major role in changing the face of Philly street food. Now he’s opened up his own shop in West Philly and you can get his delicious and super fresh Mexican food even if it’s raining. But it’s only at COOK that he’ll show you how to make his award-winning tacos, guacamole and more. And we’ll be making margaritas.
Have you always wanted to know but were afraid to ask? Join us as Chef McGinnis helps you become more confident at the cutting board. Students will learn how to properly hold and use a knife and practice the fundamental cuts for vegetables—mince, dice, julienne, etc – as well as simple techniques to make cutting and chopping easier. Lite bites of your own making will be included.
Private cooking instructor, Joan D’Antonio, will take you to a new level of pasta preparation with emphasis on the importance of using high quality ingredients. This interactive class is designed to teach you the subtleties of Italian cooking, as we explore the use of tomatoes, canned and otherwise, and the nuances of different pasta products. These tomato sauces will be prepared and sampled, and in the process guiding principles and subtle hints on “how to” cook pasta for best results will be discussed. I can just smell it now…
It’s gourd season! Join Chef King as she demonstrates a range of comforting pumpkin desserts, including Pumpkin Upside-down Cake with Dried Cherries and Walnuts and a Pumpkin Meringue Tart with Pumpkin Seed Caramel Corn – all in time for Halloween and Thanksgiving. Jones does an annual Month of Pumpkin in November where they make different pumpkin desserts each night so I’d say pumpkin lovers should not miss this class!
To link or not to link. That is not the question here. In conjunction with Fair Food Philadelphia, Chef Macri will cover the basics of making fresh sausages at home using locally and humanely grown animals. And he should know: he is currently responsible for all charcuterie production at Queen Village’s Southwark restaurant, which has been profiled in Food & Wine and Esquire, and also at the Fair Food Farm Stand in Reading Terminal Market. Fair Food’s Director, Ann Karlen, will also be on hand to talk about Fair Food’s mission, work and successes.
Since taking over the Matyson kitchen upon his cousin Matt and his wife Sonjia’s departure in 2008, Chef Puchowitz’s creative side shines in Matyson ‘s ever changing, weekly themed tasting menus. Here at COOK, he’s going to take us through the process of selecting and creating one of his most popular menu themes: the lobster. Bibs will be provided. Chef Puchowitz’s most popular tasting menu by far is Lobster Mania. Lobster is a unique ingredient and can be intimidating to an amateur cook. However, it is extremely versatile and once you get over the fear of cooking it correctly, it can be a lot of fun to experiment with. The goal of our lobster tasting menu is to showcase the lobster's distinct flavor profiles while integrating various cooking techniques. These can include butter poaching (Chef’s personal favorite), smoking, ceviche etc.
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, Michael McCaulley, for an intimate, exclusive tasting of his favorite discoveries in one of Spain’s sexiest wine regions: Catalonia.
You'll taste four wines ranging from Spain's national sparkler, Cava, which hails from the Catalan region, to sultry reds of Montsant and Priorat. Side by side with these, the class will feature tasty Catalan treats including artisanal cheeses and one do-it-yourself dish called Pan de Tomate.
To quote Philly Weekly editor and author Brian McManus, “there are a few basic characteristics that define a dive. The smell of stale air. A few hardscrabble regulars. Low lighting. Red light bulbs. Ripped and worn leather booths or barstools. Wood walls. Faux-wood walls. Photos of regulars past and present stapled to those walls. Nicotine-caked ceilings. Surly service. A vague sense someone might do you bodily harm. Cheap, stiff drinks." If these things appeal to you, you may want to join McManus on the mic and Chef Tim McGinnis on the grill for a trip down dive bar lane in Philadelphia. McManus’ book, Philadelphia’s Best Dive Bars: Drinking and Diving in the City of Brotherly Love, required “research” that took him to roughly 100 bars in the city. In this class, you’ll see what separates the Oscar’s Taverns from the Dolphins and witness firsthand the lengths people will go to get a beer.
Brunch is an ideal time to nourish, relax and cook! In this class, Genevieve will show you how to make nourishing whole grain breakfast dishes that are sure to jump start your day. Her book, Gluten-free Warrior, is a therapeutic whole foods cookbook designed for individuals with gluten and wheat allergies. Inspired by Indian, East Asian and Contemporary North American cuisines, the book includes 60 hand-crafted, field-tested and carefully researched recipes featuring warming breakfast porridges, egg scrambles, soulful soups, uniquely inspired vegetable sides, and satisfying main dishes. The book is overwhelmingly vegetarian and her class menu will include: Nutty Millet Porridge with seasonal fruit, Hearty Buckwheat Waffles, Scallion, Cashew and Nori Egg Scramble.
This class – which is a favorite among professional chefs – will introduce students to Japanese knives and Japanese-style western knives. Chef Yanaga, sushi chef and sous chef at ZAMA who hails from Kawasaki, Japan, will lead this hands-on class on how to sharpen Japanese knives using traditional sharpening stones. The demonstration will also include how to fix chips on knives and other useful tips.
Isn’t it about time you mastered the Jewish classics that your Bubby used to make? Chef Waks will be your guide for classic Jewish dishes that would make your grandmother proud. Using recipes that have been handed down from generation to generation, the class’ menu will include matzoh ball soup, braised brisket, latkes and black & white cookies for dessert. These tried and true favorites are perfect for Shabbat dinner, holidays or anytime, and Chef Waks will make the recipes doable even for gentiles.
Chef Lacroix’s career has taken him to Switzerland, England, Scotland and Canada before putting his indelible stamp on Philadelphia's culinary scene. Following a tenure at The Four Seasons spanning two decades, he became executive chef at his eponymous restaurant, Lacroix, at The Rittenhouse Hotel, where he earned a near-impossible "Four Bells: Superior" review from The Philadelphia Inquirer. Lacroix was also named "Best New Restaurant" by Esquire magazine in 2003 and "Best Chef, Mid-Atlantic 2001" by the prestigious James Beard Foundation. At COOK, Chef Lacroix’s demonstration will include: a warm oak-infused oyster served with watercress soup; a beetroot, orange and rhubarb salad with sherry vinaigrette; roasted squab with quinoa, chanterelle, spinach and daikon truffle reduced jus.
Introducing classes for children ages 7-13 focusing on the foundations of fun, healthy cooking and eating from terra (Earth) to the table. Taught by Samantha Carrie Johnson, former restaurateur and Miss Pennsylvania USA 2007, Samantha is currently the owner of the food and lifestyle brand Terra 2 Table. The mission is to familiarize children with elements of organic agriculture and diverse foods while they experience what it feels like to create and taste recipes they have made. In this class, students are introduced to the different types of culinary herbs such as Parsley, Chives, Cilantro, Basil, Thyme, Oregano and Sage. They will learn to identify them in some of their favorite foods, make a make fresh greens and herb salad plus salad dressing. Students will plant their own fresh herbs to take home.
Tea is all the rage but it isn’t just for drinking any more! Learn tea basics (different types of tea & proper steeping methods) and also how to infuse tea into simple sweet and savory dishes such as earl grey cookies, salad dressings, white chai tea smoothie, poached pear in green tea, tea hot chocolate and more.
Join one of Philadelphia’s most beloved and well-known cheese experts, DiBruno Bros., for a 101 on how to taste, select and purchase cheese. Emilio Mignucci and Co. will walk guests through the process of selecting cheeses, choosing a charcuterie item to pair with them and complimenting the cheeses with the proper accouterments. A local brewer (to be announced soon!) will also be on hand to discuss beer and cheese pairings.
It’s All Hallows’ Eve and we at COOK and ready to party! Join Chefs Moroney and Kearse from the always stellar Pumpkin (how fitting for Halloween?) for a tasting menu featuring some of truly inventive, autumnal dishes. They will discuss the techniques they have amassed over the years in top kitchens across the country, the ones they use regularly and they will also discuss the roots of each dish served that evening. Costumes optional – trick or treating encouraged!)
NOVEMBER 2011
Fork’s Terence Feury, 2010’s Best of Philly™ winner for Best Chef, will kick off November by hook, line and sinkerin’ at a special class for all you fish-lovers out there. Chef Feury, who takes guests out fishing to catch their own dinners seasonally, will share his passion and knowledge for simple and sustainable seafood and demonstrate a handful of simple and fresh dishes you can prepare at home. Feury and Fork together have received the praise of many local and national publications, including the New York Times, USA Today, Town and Country, Food and Wine, Wine Spectator, Zagat's and Gourmet. This is an under the sea feast not to be missed!
$135
Mushroom junkies take note: you will more than get your fix of fungi during this class thanks to Melograno’s Chef Gianluca Demontis! It’s the height of mushroom season
and what better way to show your mushroom love than with an Italian menu featuring mushrooms in every dish. We’re talking all mushrooms, all different ways, all night long. Chef Demontis’ Melograno, a convivial trattoria and BYOB led by the Roman-born chef, has been awarded “three bells” by the Philadelphia Inquirer’s Craig Laban and featured in The New York Times and Bon Appetit “Top Tables”.
$120
Fri 11/4, 7pm
Private Event
Sat 11/5, 7pm
Private Event
‘Tis the season to get your bake on! Brown Betty, Philadelphia’s original cupcake mavens, will be bringing more than just their famous cupcake secrets to COOK. They will
also teach you how to prepare their delectable apple brown betty and other delicious desserts. The ladies of Brown Betty, who have been featured on TLC and in print publications like O magazine and EveryDay with Rachael Ray, know their sweet treats and this is a perfect way to get into the holiday baking spirit. Rest assured, your sweet tooth will be satisfied during the class with lots of delicious sweet treats!
$75
Chef Nicholas Elmi has worked with some of the biggest names in New York City’s restaurant scene including Andre Soltner at Lutece, Cornelius Gallagher at Oceana and Rocco DiSpirto at Union Pacific Restaurant. Executive Chef at Le Bec-Fin since 2008, “Chef Nick” has kept the standards at Le Bec sky high and will demo a menu of hearty, contemporary comfort food at COOK – perfect fare as we enter into the colder months. Michael Klein, editor/producer of philly.com/Food, writes about the restaurant scene in his Inquirer column, Table Talk.
$135
The Thanksgiving menu is one we all know and love but Chef Mitch Prensky of Supper is making his second appearance at COOK to make sure we know how to do it up right. Turkey? Check. Stuffing? Check. Sides and desserts? Check. Chef Prensky will be preparing a Thanksgiving feast to get us in the spirit (and stretch our stomachs) a few weeks early and give us some tips and recipes for putting a new spin on some Thanksgiving classics.
$135
PHILADELPHIA MAGAZINE AND FOOBOOZ HAVE A DRINKING ISSUE......and what better way to deal with such a thing than to celebrate it with a pop-up happy hour cocktail party at COOK? Wednesday, from 6pm-8pm, we'll be mixing drinks from the list of Philadelphia's 20 Best Cocktails (as featured in the latest issue of Philly mag), passing around some snacks, and celebrating the bounty of living in one of the drinky-est cities in America. Rick Fitzgerald, creator of Philadelphia's Official Cocktail, the Philly Flyer, will be behind the bar pouring his signature drink, working alongside award-winning bartender George Costa from Pub & Kitchen. And, of course, the team behind Philly mag's 2011 bars issue will be on hand during the party to answer questions, tell stories and defend their picks for the best bars and the best drinks in Philadelphia and beyond.
$65
Many find themselves speechless after experiencing Best of Philly™ 2010 winner Éclat Chocolate, but not everyone. From Food & Wine to Vogue, Christopher Curtin’s award- winning chocolates and truffles have been getting lots of attention and it’s easy to see
why. Curtin, a Master Chocolatier, spent twenty years honing his skills in the finest
chocolate houses of Belgium, Switzerland, France, Germany, and Japan only to set up
shop in the Philadelphia area. For the class, Chris will talk about the raw ingredients
of chocolate and the manufacturing process of chocolate while teaching how to make
ganache followed by a sampling of finished product. Chris will also be bringing and
talking about the extremely rare Pure Nacional chocolate, which was thought to have
been extinct for the past 100 years. Éclat is the first company in the US to be making
truffles from this chocolate and the story behind it is truly incredible. Dinner will be
served at this class.
$95
Caviar and champagne are like music to COOK’s palate. Join Kyle Bernstein of Petrossian for a night of caviar tastings and pairings involving two of our favorite things:
champagne and caviar. Petrossian is the premier buyer and importer of Russian caviar
worldwide. The company dates back to the 1920s when two Armenian brothers first
introduced Paris to the magic of caviar and, in doing so, founded their company which is
still going strong today. Join COOK for a night of elegance and decadence and learn the
difference between Ossetra, Alverta and Kaulga and why Beluga is no longer available in
the United States.
$125
Sat 11/12, 7pm
Private Event
Want to be the hit of Thanksgiving dinner this year? Learn the tips and techniques for brining your bird to juicy perfection. Chef Chris Allen, of Media’s Lotus Farm to Table restaurant, has the rare experience of also having worked as a farmer, and his class will
show guests how to make the perfect proteins for your holiday dinner table including
turkey and ham and many sumptuous sides.
$110
Back by popular demand (and because we love him and his cooking), Pierre Calmels of Bibou blew some minds during his October class at COOK and we don’t see November
going any differently. Though the modest Chef Calmels swears his food is typically
French and is terribly humble about his abilities in the kitchen, the lightening speed with
which his last class sold out tells a different story. His menu will feature highlights from
the Bibou menu and include tips and techniques for turning your own kitchen into one
that would get the French seal of approval.
$160
A hit at COOK in October, Chef Patrick Feury, who received his artisan cheese making certification from the University of Vermont’s Vermont Institute of Artisan Cheese, is
returning for an artisan cheese-making class where he will teach guests how to make
cheese at home. Additionally, he’ll demonstrate making condiments, cracker dough and
bread for cheese. The class will include a lesson in and tasting of the area’s best cheeses
as well as cheeses from the northeast. A complimentary dinner will be served during this
class.
$100
Seitan has been a part of ancient culinary traditions of Asia for centuries and was originally developed by Chinese Buddhist monks. Michael’s Savory Seitan, a vegan meat alternative, is made locally in small batches and can be used in a wide range of cooking
styles as a healthy alternative to meat. Michael’s class will include tasty preparation and
flavoring techniques that will provide many ideas for enjoying seitan in various dishes.
$100
Hope Cohen, host of TCN’s new cooking show “Fast, Fresh and Simple”, began her culinary career at a very young age and has been taking the Philly food scene by storm
ever since. Her CV is chock full of Philly’s top restaurants and she has worked, on-air
and off, with some of the biggest chefs in the country. At COOK, Hope will share her
experiences and passion for food. Her menu will include a collection of seasonal, fresh
and quick dishes to cook during the week for your family but that also look and taste
beautiful enough for entertaining friends on the weekends.
$100
Senor Tom (AKA Tom McCusker) is the food truck operator who played a major role in changing the face of Philly street food. Now he’s opened up his own shop in West Philly and you can get his delicious and super fresh Mexican food even if it’s raining. But it’s
only at COOK that he’ll show you how to make his award-winning tacos, guacamole and
more. And we’ll be making margaritas.
$95
Tea is all the rage but it isn’t just for drinking any more! Learn tea basics (different types of tea & proper steeping methods) and also how to infuse tea into simple sweet and savory dishes.
$65
Sal Vetri (AKA Marc’s dad) will be preparing an Italian feast you won’t want to miss! Vetri Sr., who can now be found in his son’s kitchen at Amis, will be making a traditional Italian Sunday supper including an antipasto course, rigatoni with Sal’s famous
meatballs and ending with his lighter-than-air, Italian-style ricotta cheese pie. Mangia!
Mangia!
$110
Join Chef David Katz of Meme for a holiday feast for those of you looking for something different this holiday season. Whether you’re looking for an alternative to the usual
Thanksgiving turkey or Christmas ham, Chef Katz will roast a leg of lamb and a rack of
pork – and give you some inspiration for some new and different side dishes.
$115
Lacroix’s Executive Restaurant Chef since 2010, Chef Jon Cichon, will prepare a head to tail pig feast for the pork lovers among us. Chef Cichon will talk about the different parts of the pig and how they can be used to minimize waste while creating a delicious multi-
course menu. At Lacroix, Chef Cichon is known for his ability to create progressive flavor
combinations that never fail to surprise and delight Lacroix’s guests – a talent he will no
doubt be bringing with him to COOK.
$135
The French classic made famous and accessible to Americans by Julia Child in Mastering the Art of French Cooking is the perfect dish to learn for winter. Join Chef Peter Woolsey, of Bistrot La Minette, as he demonstrates what it takes to make the perfect boeuf bourguignon. The meat. The wine. The pearl onions. Chef Woolsey’s September
class at COOK was so much fun we couldn’t think of anyone better to teach this French
staple. We think Julia would approve.
$135
What gets you into the holiday spirit more than some holiday spirits? Not much. Join Twenty Manning Grill’s award-winning mixology masters, Jillian and Resa, for an evening of cocktail making perfect for the holidays or anytime. The drinks which will take
inspiration from David Wondrich’s book, Punch, will be sure to warm you up on a cold
winter’s night. And don’t worry: we’ll feed you as well.
$100 | SOLD OUT
Don’t let the whole French thing fool you. French master chef Georges Perrier is a genius when it comes to Italian cooking as well. A brilliant teacher, Chef Perrier will be demonstrating how to make his homemade, signature Spaghetti Bolognese for 16 lucky
guests. And then you get to eat it. Enough said.
$175 | SOLD OUT
DECEMBER 2011
Join the boys from Liberté for an evening of hand-crafted cocktails by Master Mixologist, Marc, and modern, French-inspired cuisine by Aussie-born Chef Kevin. With a cooking style that is remarkably unfussy and focused on local, sustainable ingredients in classically inspired dishes, Chef Kevin’s flair for technique, combined with an uncompromising vision, makes this class’ menu - featuring Smoked Duck Remoulade and a Butternut Squash Feuillitine - one that is not to be missed.
$115
Store-bought challah got you down? It’s time to learn to make your own braided bread! Learn the basics of challah making and take home a freshly baked, shiny, golden Honey Challah for Shabbat dinner (or just because). A true master of the Shabbas table from the Rittenhouse Square neighborhood, Bonnie will change the way you look at challah forever. This class 1.5 hours and lunch will be served - perfect for your lunch break!
$65
STRESSED spelled backwards is DESSERTS so what better way to ease into the stressful holiday season than with a class dedicated to the world of sweet treats. Sugar Philly, Philly’s food truck dessert gurus known for their delicately delicious macarons, will use this class to show off some perfect sweets for the holidays including Vanilla Crème Brulée and a Crème Fraîche Cheesecake. The guys from Sugar Philly - who were recently featured on the Food Network series, Sugar High – will make it so after this class, there is nothing to be stressed about this holiday season (at least in the baking department).
$75
Best meal of the week? Brunch! Join the lovely ladies of La Copine, Northern Liberties’ famous seasonal brunch cart and supper party caterers, when they team up with the boys from One Village Coffee for a class on cooking and caffeine. Simple and delicious brunch dishes will be prepared and served while you learn from and about one of the best local artisan coffee roasters in the game. Coffee lovers should not miss this class!
$75
Building the perfect charcuterie plate is not as easy as it sounds. And Chef Macri should know: he is currently responsible for all charcuterie production at the Fair Food Farm Stand in Reading Terminal Market and at Queen Village’s Southwark restaurant which has been profiled in Food & Wine and Esquire. During this class, Chef Macri will profile various charcuterie products using only locally and humanely grown animals, discuss how they're made, proper accompaniments and of course, do a tasting. Brian Kane, sommelier at Zahav, will be on-hand to discuss complimentary beverage pairings. This is a perfect precursor to holiday parties to make sure your charcuterie plates are a hit!
$125
Drinking and the holidays go so well together, wouldn’t you say? COOK will be upping the ante for cocktail lovers this holiday season with an evening of Pre-Prohibition era cocktails with the manager of Tryst at Le Bec-Fin, Erik Lombardo. He’ll talk technique, history and, most likely, “Nucky” Thompson. This is a class for those looking to expand their cocktail repertoire and drink some history at the same time. Dinner will be served.
$100
Join David and Brian for an evening of tequila, tequila and more tequila. The class will feature a tequila tasting as well as discussions about food pairings, the history of tequila and technical process of making the famous spirit that comes from the blue agave plant. During the class, a complete Mexican menu will be served to enhance the flavors found in the tequilas. David, who is both President of Siembra Azul Tequila and the owner of Philly’s famous, 25-year-old institution, Tequilas Restaurant, will be joined by Brian, restaurant critic and drinks columnist for Philadelphia Weekly (among other publications), for a unique and educational class about one of the world’s most celebrated spirits.
$125
Senor Tom (AKA Tom McCusker) is the food truck operator who played a major role in changing the face of Philly street food. Now he’s opened up his own shop in West Philly and you can get his delicious and super fresh Mexican food even if it’s raining. But it’s only at COOK that he’ll show you how to make his award-winning tacos, guacamole and more. And we’ll be making margaritas.
$100
Sun 12/11
Private Event with Lou Boquila of Audrey Claire
Mon 12/12
Private Event with Lee Styer of Fond
It can be difficult around the holidays to eat healthily but it is Katie's mission to use her unique skill set as a dietitian and chef to show others how easy and fun it can be to live a healthy lifestyle. Katie promotes farm-to-table fare and the use of seasonal, local ingredients. Her philosophy is what she likes to call "Green Cuisine," which is about eating healthy for your body and the planet. At COOK, Katie, who was most recently seen as one of 10 finalists on season 5 of The Next Food Network Star and on Rachel Ray's national talk show, will prepare an array of healthy and delicious side dishes perfect for the holidays or anytime.
$90
The South Philly Tap Room’s Scott Schroeder is joining forces with Sly Fox’s Brian O’Reilly for a delicious holiday menu and some dang good beer. Scott and Brian’s lesson plan is all about the proper pairing of food and beer and the menu will include Sly Fox’s Saison and their Christmas beer. Come, drink beer, eat some hearty Scott Schroeder fare, learn about the award-winning, Royersford, PA craft brewery. You’ll be able to impress your friends with all the deliciousness you take away from this class!
$125
Thurs 12/15
Private Event with Bryan Sikora of a.kitchen
Fri 12/16
Private Event with Georges Perrier of Le Bec-Fin
Getting a little sick of plain old Christmas cookies this year? Join Chef Buretta of Continental Mid-town for some Italian dessert treats bound to impress you and your guests this holiday season. Chris’ menu will include cannoli – from shells to filling - as well as ricotta pie and other Italian delicacies. This is the perfect class for the those with a passion for baking and looking to learn from one of the top pastry chefs in the city!
$75
Chef Moni will demo how to make those adorably delicious little hamburger-looking cookies, aka French macarons. She will use seasonal flavors such as ornage with white chocolate Grand Marnier ganache, chocolate with pepperming ganache and egg nog ice cream sandwiches. She’ll show guests the proper technique from macronage to piping to “marrying” shells together for the perfect cookie sandwich.
$85
Sun 12/18
Private Event with Lou Boquila of Audrey Claire
Mon 12/19
Private Event with Joe Cicala of Le Virtu
Josh Mann, Beverage Manager at Stephen Starr’s popular Fishtown beer garden, Frankford Hall, is bringing ein klein slice of Germany to COOK for a night of German trinken (drinks) and delicious essen (food). Expect delicious brews and classic Bavarian dishes such as pretzels, spätlze, bratwurst and more. Beer is a major part of German culture and Josh will cover them all: pale beers, dark beers, wheat beers, etc. You’ll be saying “guten tag” to German beer and its cuisine for a long time to come after this class!
$115
Supper’s Mitch Prensky returns to COOK for the third time to teach students the art of hors d’oeuvres. Whether you’re throwing your own holiday party or New Year’s gathering – or you’re headed to someone else’s house – learning how to prepare varied, delicious nibbles for your family, friends and guests is a life skill you cannot live without. Mitch will demo a variety of hors d’oeuvres you can prepare at home – including his famously delectable deviled eggs!
$115
Pizza party! Join Chef Cavaliere of the soon-to-open East Falls’ Italian eatery, In Riva, for a class that is all about pizza! Focusing on Napoletana-style pizza and contemporary antipasti, Chef Cavaliere’s hands-on class will cover all the steps from making dough, to selecting toppings and more. Cavaliere has had a prominent career in Philadelphia, working at El Vez and Parc, before moving to Washington D.C. to work as the executive chef of Central Michel Richard. This class is a great opportunity to really get your hands good and floury!
$115 | SOLD OUT
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 for his third class at COOK when he demonstrates some of the many delicious dishes typical of a French Christmas dinner. Bistrot La Minette is the realization of Chef Peter Woolsey's dream that began a decade ago during his culinary studies in France: to create a restaurant that would share his love of the authentic bistrot experience with his fellow Philadelphians.
$125
Award-winning Executive Chef Joe Polutro has over 24 years of experience in the food industry. Broadly trained and highly disciplined in a wide range of services including fine dining, personal chef, in-home cooking classes and restaurant consultant, Joe has a natural ability to create new and innovative culinary concepts while sticking to the basics of simple technique. His class at COOK offers those with a fear of fish (cooking it, anyway) the opportunity to learn some basic tips and recipes. Even if you’re a pro at cooking seafood, this is a chance to add some new dishes to your repertoire.
$110 | SOLD OUT
How many chefs can say they’ve shared the screen with Julia Roberts? Chef Guillermo Tellez of Square 1682 is one. Chef Tellez, who appears in the opening scene of “My Best Friend’s Wedding” alongside famed Chicago chef-restaurateur, Charlie Trotter, has a career as long and as impressive as Ms. Roberts’. Chef Tellez has translated an earth-circling 20-year career into the signature cuisine he calls New American. It blends his around-the-world adventures into brilliant flavors, textures and tastes. Perhaps of even greater importance though is Chef's fervent belief in a sustainable, conservationist's cooking ethos. That means foods are sourced locally from Philadelphia farmers and organic produce and meats are the preferred essentials. His class will feature a menu that is Oscar-worthy at the very least.
$125 | SOLD OUT
Philadelphia magazine declared The Capital Grille “a carnivore’s dream” and that’s exactly why we are bringing them to COOK. Chef Wiederholt will be teaching guests steakhouse secrets and preparing a multi-course menu that includes cuts of their famous dry aged steaks. David relishes teaching others how to better enjoy the kitchen and has been featured in Philadelphia magazine’s Best of Philly™ on two separate occasions as well as accolades in numerous articles, TV shows and publications featuring his unique personality and food. Chef Wiederholt is a graduate of the prestigious Culinary Institute of America. Prior to taking the helm at Center City’s Capital Grille, he led the kitchen at the Oceanaire Seafood Room, the Manayunk Brewery and was Executive Chef of Bleu on Rittenhouse Square. This class will be one dream that you will not want to wake up from!
$150 | SOLD OUT
JANUARY 2012
You asked for it. You got it! Learn how to make everyone’s favorite Vietnamese noodle soup with Twenty Manning Grill’s (and the ultimate gentleman), Kiong Banh. We all have our favorite pho place in town, but Chef Kiong will kick off the New Year at COOK by teaching you how to make this perfect winter soup at home. He’ll show you the best rice noodles, the best meat and all the herbs and spices that go into this flavorful favorite. This class will be hosted by Michael Klein, editor/producer of philly.com/Food, who writes about the restaurant scene in his Inquirer column, Table Talk.
$140
Sometimes, you have to get back to basics. Learning to roast a chicken is an essential skill for any home cook. Join Ali Waks, chef extraordinaire at Delicatessen, for a crash course in roasting the perfect succulent chicken. The class will include other delicious and elemental sides including mashed potatoes and veggies. This is a great class for first time roasters or people looking to hone their roasting skills.
$120
Chef David Katz returns to COOK to make his uber-popular, once-a-week menu feature: the Mémé fried chicken. Chef Katz will show guests how to make his famous Thursday lunch special as well as skillet cornbread, coconut custard pie and other trimmings along the way. He will be joined by an able-handed mixologist who'll be preparing Dark & Stormys to drink. You haven't lived until you've had the fried chicken at Meme so make sure you don't miss this amazing class!
$140
Greece: cradle of Western civilization and birthplace of modern democracy, the Olympic Games and spanakopita. Spend an evening at COOK learning how to take traditional Greek dishes and give them a modern spin. This multi-course meal, brought to you by Opa’s Chef Andrew Brown and owner George Tsiouris (plus George’s mom!) will be paired with Greek wines and have us all breaking some plates at the end. (Just kidding!)
$140
Yes, you read that correctly. Join the James Beard Award-winning chef from Zahav, Percy Street Barbecue and most recently, Federal Donuts, for a brunch class featuring his uber-popular donuts and fried chicken. With lines around the block, FedNuts is not your average donut shop: the flavors and varieties of both the donuts and the chicken will change the way you look at both not to mention the delicious coffee they serve with BODHi. This is going to be one heck of a brunch!
$125
Looking to really expand your adventurous eating repertoire? Chef Jon Cichon of Lacroix, who taught us how to use a whole pig last time, is coming back to COOK to do the same with a goat. The New York Times calls goat "the most widely-consumed meat in the world" and it is a staple of African, Asian and South/Central American cuisines. Considered a delicacy in a few European cuisines, in America, goat meat is an underutilized protein that can be made into any number of delicious dishes.
$165
Single malt. Blended. Highland. Lowland. What do these terms really mean when it comes to Scotch whisky? Join Beverage Consultant/Educator/Barman, Stephen Seibert, for a perfect post-holiday evening of tasting, enjoying and learning about the whiskies of Scotland. This is the perfect class for newbies to the world of Scotch – and for those who like a wee dram. A dinner not consisting of hagus will be served.
$115
Look out, y’all! Percy Street’s Executive Chef Erin O’Shea is in the house! Sharing her vast experience with southern cuisine (thanks, in part, to her current gig at Percy Street and her days at Marigold Kitchen), Erin will no doubt have our tastebuds yee-hawing by the end. New twists on southern classics are guaranteed. Grit-kissing is not.
$165
Look around you. Meatballs are all the rage. Award-winning Executive Chef Joe Polutro, who has over 24 years of experience in a wide range of services including fine dining, personal chef, in-home cooking classes and restaurant consulting, will be teaching students about all things meatball. Ranging from the traditional, to Swedish, stuffed, and turkey, Chef Joe will how to make different sizes and different sauces to go with them, plus the right sides and accompaniments… this is a meatball lover’s dream!
$120
Whether you have a gluten allergy, know someone who does, or are just plain curious, join Genevieve Sherrow (AKA the Gluten-Free Warrior) for an afternoon of delicious gluten-free desserts. With grain, nut and legume-based flours at your disposal, gluten-free baked goods can be more delicious and nutritious than wheat flour products. In this class, Genevieve will teach you how to prepare tasty and scrumptious treats like Old Fashioned Gingerbread with Homemade Whipped Cream, Pumpkin Oatmeal Cookies and The Warrior's Jewish Apple Cake.
$95
The first beer Brendan Hartranft ever tasted was Genessee Cream Ale at the tender age (or so he claims) of two years old. Brendan, alongside his wife Leigh, have turned that lifelong passion into three of Philadelphia’s greatest beer-drinking establishments: Fishtown’s Memphis Taproom, West Philly’s Local 44 and Graduate Hospital’s Resurrection Ale House. Resurrection, their latest gastro-pub, is a neighborhood craft beer bar and restaurant with 12 draft beers on tap, one beer engine and a finely tuned bottle list. Their tasty food menu focuses on regional European/Mediterranean cuisine with an emphasis on fresh, seasonal ingredients. At this class, Brendan will be joined by chef Joey Chmiko for an evening of excellent craft brews and delicious fare.
$135
Philly is a city of neighborhoods. And to celebrate the fact that so many of these neighborhoods are dining destinations in and of themselves, we are kicking off a series of pop-up dinners with our friends at Foobooz to honor these stellar, individual restaurant scenes. First up: East Passyunk Avenue, featuring some of the newest additions to the Avenue. Participating chefs include: George Sabatino of Stateside, Lee Styer of Fond, Joe Cicala of Le Virtu and Jessie Prawlucki of Belle Cakery.
$115
Thurs 1/19
Private Event with John & Kira's Chocolates
Sick of pasta out of a box? Join Executive Chef David Boyle of Davio’s for a tutorial in handmade pasta technique featuring a menu of lobster ravioli and pappardelle pasta with braised short ribs and butternut squash. For David, the kitchen is his daily teacher. He is constantly inspired by his staff, the ebb and flow of the dining room, and the new trends that pop up in the culinary world. Davio’s, which opened in Boston in 1985, has been a mecca of simple-yet-unique pasta creations ever since.
$140
Have you always wanted to know but were afraid to ask? Join us as Chef McGinnis helps you become more confident at the cutting board. Students will learn how to properly hold and use a knife and practice the fundamental cuts for vegetables—mince, dice, julienne, etc – as well as simple techniques to make cutting and chopping easier. Lite bites of your own making will be included.
$85
For 22 years, Walnut Street’s Susanna Foo was a Philadelphia dining institution and considered by many to be the best Chinese cuisine in North America. Now, foodies and fans of the Grande Dame of Philadelphia’s restaurant scene can head to Radnor, where the award-winning Susanna Foo Gourmet Kitchen offers the elegance of fine dining in a relaxed, family friendly atmosphere. This month, join Susanna at COOK for an exceptional menu to usher in the Chinese New Year. The Year of the Dragon will be very good to you if you start it out at COOK.
$185
These are not your mama’s cupcakes. Join Mona Wilson of It’s a Cupcake for a class that will put a new spin on the dessert classic. It’s a Cupcake, a sweets and savory boutique that specializes in homemade gourmet cupcakes and treats, is known for its famous Sweet Potato Pie Cupcakes and Savory Cupcakes, at least one of which, The Shorty (a Mexican chocolate short rib cupcake) Mona will demo at COOK.
$100
We all know the jokes but let's cut to the chase: beans are good for you, they're cheap and they're really delicious. In this class, Betsey, of Lancaster’s recreational cooking school, Essen, will cover how to pick 'em, cook 'em (without staying home all day) and lots of ways to use 'em. Some of the dishes Betsey will be whipping up include Lentil Nachos and a Grilled Squid and Black Bean Salad. Yummo!
$115
Aki Kamozawa and H. Alexander Talbot are Ideas in Food, a blog, a book, and a culinary consulting business based in Levittown, PA. Aki and Alex specialize in sharing techniques for creativity with chefs, cooks, restaurants, food service companies, and home cooks using modern ingredients, equipment, and innovative approaches to food. They specialize in helping other chefs express their own cuisine more clearly and efficiently. In addition to their work with individual chefs and restaurants, they have consulted with companies such as the Art Institutes, the Institute of Culinary Education, Marks & Spencer, and Unilever. Their book, Ideas in Food, Great Recipes and Why They Work, is a handbook for cooks and chefs, teaching them how to unleash their creativity, intensify flavors, streamline techniques and have fun in the kitchen. It is a blend of stories, science and recipes based on their experience and experiments in the kitchen. Their class at COOK will focus on the subject of molecular gastronomy and how to apply its uses in a functional and accessible manner.
$165
Thurs 1/26
Private Event with Nicholas Elmi of Le Bec-Fin
Calling all Francophiles! Learn to make French bistrot favorites at home with the help of Bistrot La Minette’s Peter Woolsey. Think French Onion Soup, Blanquette de Veau (veal ragout) and more! Chef Woolsey pays great respect to the traditional dishes that he creates and honors the classical French methods required to achieve unparalleled bistro cuisine. In this class, he will draw from the various regions of France and the multitude of delicacies that each has to offer. This is traditional French bistrot dining at its best.
$145
Chef Dana Herbert returns to COOK for a class that will have bacon lovers rejoicing! Chef Herbert, AKA “The Sugar Daddy”, will demo a series of baked goods that all include bacon in the recipe. That’s right: BACON! Chef Herbert, owner of Delaware’s Desserts by Dana, has recently garnered a lot of attention for his big win on Cake Boss: The Next Great Baker, a hit show on TLC. His class at COOK will teach aspiring and established bakers how to incorporate the godfather of cured meats into pastries and other sweets at home.
$100
Get ready for Super Bowl XLVI at COOK. And talk about a winning combination! We’ve got Kevin Sbraga, winner of TV’s Top Chef and the name and knife behind the newly opened Sbraga restaurant. We’ve also got Winston Justice, Offensive Tackle for the Philadelphia Eagles. Need we say more? If you’re planning a Super Bowl party, or you just like to eat good, old fashioned comfort food, come and learn some delicious and rather gourmet tailgating and team favorites.
$175
FEBRUARY 2012
Since 1978, Chef-Owner Michele Haines’ creek-side farmhouse in Conshohocken has been drawing fans and followers due to its authentic, French countryside cuisine. A native of Touraine, France, Chef Haines will be preparing a feast at COOK which includes specialties of Touraine such as rabbit stew and rabbit pate – just like her grandmother used to make. Chef will be joined by Kyle Sebring of The Foodery for French and Belgian beer pairings that are sure to leave you saying “ooh la la”.
$145
Fri 2/3
Private Event with Mitch Prensky of Supper
Sat 2/4
Private Event with Lou Boquila of Audrey Claire
Sat 2/4
Private Event with Jeremy Nolen of Brauhaus Schmitz
From the owners of one of Philly’s most popular Indian restaurants (Tiffin) comes Tashan, a modern Indian kitchen and lounge located on South Broad Street. Master Indian Chef, Sanjay Shende, who has worked all over the world and speaks 6 languages, will prepare a multi-course Indian meal highlighting the flavors, spices and techniques to give you that perfect curry at home. Shende will be joined by Suzanne Woods of Allagash Brewing Company for a series of beer pairings showcasing how well beer and Indian food go together.
$150
Looking for something spectacular to get your sweetie this Valentine’s Day? Why not dinner prepared by not one, not two, but three of Philly’s top chefs?! Cichon of Lacroix, Styer of Fond and Cichonski of Ela will fill your bellies and your hearts at this multi-course meal highlighting their 3 menus and cooking styles. So grab that special someone and show them an evening they are sure never to forget!
$200
Tues 2/7
Private Event with Michael Abt of Parc
To quote Estelle Costanza on Seinfeld: “What are we gonna do with all this paella?!” The answer at COOK: EAT IT! Join Chef Farina of Bryn Mawr’s Verdad as we sample the world of Euro-Latin cuisine across countries and continents and end up in Spain for some spectacular paella (made in a 3 foot paella pan, no less!). The class will also include a tequila tasting and Spanish wines.
$245
Tuscan food and wine is some of the best in the world and we couldn’t think of anyone better to share its secrets with us than the boys from Tria. Chef Brett and Wine Director Michael will be teaching us the difference between Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano and serving up some delicious rustic Italian fare at the same time. Mangia! Mangia!
$245
Fri 2/10
Private Event with Lou Boquila of Audrey Claire
Sat 2/11
Private Event with Sugar Philly Dessert Truck
Ahh, cheese. Join Philly’s famous cheese purveyors, DiBruno Bros, for an evening on cooking with the creamy goodness that has made DiBruno’s a Philadelphia institution. Emilio, one of the current generation of “brothers” will be joined by their catering chef, Robert, for an evening of cheesy dishes and DiBruno family favorites. This is a class not to me missed by cheese lovers.
$150
Join professional art educator with 28 years experience (and mother of Matyson Chef Ben Puchowitz) for an incredible day of building edible gingerbread log cabins – and just in time for Presidents Day! Sue’s edible artwork is something to behold – and a wonderful way to combine art with food. Supplies will be provided. Recommended for children ages 6-12.
$65
COOK is thrilled to announce our first ever Valentine’s Day class featuring the lovely and talented Jen Carroll, “cheftestant” from Top Chef (Season 6) and hometown hero. Jen will be preparing a romantic and delicious multi-course menu for you and that special someone making this truly a Valentine’s Day to remember.
$275
It’s month number two of our neighborhood pop-up series with our friends at Foobooz and this time we’re bringing some Fishtown favorites to Rittenhouse. Participating restaurants to be announced shortly.
$145
Executive Chef Joe Cicala of East Passyunk Avenue’s Le Virtu does things the old-fashioned way: meats are house-butchered and house-cured according to centuries-old methods and pastas cut by hand. Chef Cicala will be brining his Abruzzese culinary tradition to COOK for a night of hands-on pasta making and eating.
$145
The two Bs: burgers and bourbon. A very important part of the food pyramid, indeed. Join Chef Scuderi for the first-ever class in COOK’s Jose Garces series. The Village Whiskey team will be slinging burgers and bourbon cocktails – showcasing their techniques for the perfect, juicy VW burger and the right way to wash them down. This class is a bourbon and burger lover’s dream!
$135
The boys from Pumpkin are back for a night of delicious and beautiful seafood dishes that are sure to dazzle your palates and your eyes. Join Owner-Chef Moroney and his famously experienced (think Alinea and French Laundry) Chef de Cuisine Kearse when they discuss the techniques they have amassed over the years in top kitchens across the country, the ones they use regularly and the inspiration for each dish served that evening.
$165
Supper’s Mitch Prensky is passionate about many things, and in particular, the importance of locally and sustainably produced food. That’s why he bought the farm (so to speak) so he could become even more familiar and knowledgeable about the food he is serving in his restaurant and through his catering company, Global Dish. Join Mitch and wife Jen for a sumptuous meal of hearty winter dishes that have traveled directly from his farm to your plate. This is the perfect way to spend a cold winter’s evening – if only we had a crackling fireplace at COOK.
$165
Sat 2/4
Private Event with Lou Boquila of Audrey Claire
At Stephen Starr’s Pod in University City, high style meets super-chic Asian fusion. There, in a futuristic dining setting, guests are provided with a thrilling sensory experience. COOK proudly welcomes Pod’s Chef Moran who will bring the restaurant’s contemporary and acclaimed culinary fare to COOK for an evening of Modern Japanese cooking.
$165
COOK’s favorite Francophile chef is back for an encore performance (thanks to popular demand!) of his extraordinaire Beef Bourguignon. The French classic made famous and accessible to Americans by Julia Child in Mastering the Art of French Cooking is the perfect dish to learn for winter. Join Chef Woolsey as he demonstrates what it takes to make the perfect French stew. The meat. The wine. The pearl onions. We think Julia would approve.
$165
Join Rachel Klein, the “Miss” behind Miss Rachel’s Pantry, as she demos some of her delicious, Jewish-inspired vegan fare that she currently prepares as part of her meal delivery and catering company. You don’t have to be a vegan to come to this class and enjoy her hearty, home-style vegan goodies… But you should be a good eater!
$125
Sat 2/25
Private Event with Lou Boquila of Audrey Claire
Sun 2/26
Private Event with Jason Cichonski of Ela, Lee Styer of FOND, and Jon Cichon and Adam Lazarick of Lacroix
Since Modo Mio opened its doors on Girard Avenue in Northern Liberties a few years ago, there has been a never-ending stream of word-of-mouth newcomers and patient devotees waiting in line to eat at Peter McAndrews’ Italian BYOB. Join the talented Chef McAndrews for an evening of delectable and inventive Italian small plates that – if you haven’t been to Modo Mio yet – will have you lining up to eat there the very next day!
$150
Always wanted to learn how to make that hearty comfort food you crave in the winter healthy? Well, now, you can. Katie is a big believer in farm-to-table fare and the use of seasonal, local ingredients. Her philosophy is what she likes to call "Green Cuisine," which is about eating healthy for your body and the planet. At COOK, Katie, who was most recently seen as one of 10 finalists on season 5 of The Next Food Network Star and on Rachel Ray's national talk show, will prepare an array of healthy and delicious comfort food dishes perfect for winter. Michael Klein, editor/producer of philly.com/Food, writes about the restaurant scene in his Inquirer column, Table Talk.
$145
Stateside is the newest addition to the thriving East Passyunk Business district in South Philadelphia. Their menu, created and executed by Chef George Sabatino (formerly of Barbuzzo and Bindi), focuses on locally-sourced products and showcases ingredients and techniques common to the United States. Made up of mostly small plates, Chef’s menu at COOK will feature house-made charcuterie offerings, steak tartare, truffle goat cheese crostini and more. Chef is one of the most talented chefs working in Philadelphia right now and if you haven’t made the trip to Stateside yet, you should not miss this class!
$150
MARCH 2012
COOK is kicking off March with a Jeudi Gras party (as opposed to a Mardi Gras party since it’s a Thursday) featuring two of Philly’s most experienced southern chefs. Join Erin O’Shea, Executive Chef at Percy Street Barbecue (formerly of Marigold Kitchen) when she teams up with ex-New Orleans resident and Federal Donuts Sous-Chef, Zack Engel, for an evening of New Orleans-inspired cooking. Think oysters, crawfish, beignets – this is going to be one heck of a “fat Thursday”!
$175
Ready to spice up your gluten-free diet? Gluten-free cooking doesn’t have to be challenging or defeating. If anyone can show you that – it’s this guy! Join Chef Val, a. kitchen’s gluten-free sous chef, for a night of inventive and delicious gluten-free cooking. The menu includes gluten-free pasta and even baked goods.
$150
COOK’s favorite Roman returns to COOK in March to take us on a culinary adventure in his native Rome. Enjoy authentic Italian fare, artfully prepared by Roman-born Chef Gianluca Demontis. Melograno was recognized with three bells by noted Philadelphia Inquirer food critic Craig Laban, and has been featured in The New York Times and Bon Appetit Top Tables.
$175
“Why is this night different from all other nights?” Because Mitch Prensky, Chef/Owner of Supper and Lemon Hill, will be showing you how to make a delicious Passover Seder meal. Think delicious brisket, matzoh ball soup and more! His mom may even come along since they’re her recipes that inspired Mitch in the first place.
$175
Since Tashan opened its doors on South Broad Street and received a three-bell rating from Craig LaBan, the kitchen crew has been churning out a consistently inspiring small plate menu based on authentic Indian flavors with wide ranging global culinary influences. Chef Sylva – who is kitchen-trained and not culinary-school-educated - came to the helm of TASHAN after an illustrious rise to success at Buddakan in New York and Philadelphia after stops with Andrew D'Amico (Sign of the Dove), Marcus Samuelsson (Aquavit), and Jean-George Vongerichten (66 Leonard Street and the Mercer Kitchen). This menu will be one of far-reaching global flavors rooted in Indian culinary traditions and feature wine pairings selected by Tashan’s sommelier David Costanzo.
$175
Ryan Fonash is a certified sommelier passionate about making sure people understand the basics of pairing food with wine. Ryan – and Chef Lou Boquilla of Audrey Claire - will pick a menu comprised of dishes from Twenty Manning Grill’s and Audrey Claire’s menus and get to the bottom of pairing, how/why it works and more.
$160
COOK is pleased to present a sneak peek of one of Philly’s most anticipated new restaurants: Russet. Chef-Owners Andrew and Kristin Wood will open Russet, a casual, 50-seat BYOB, on the first floor of a lovely brick townhome on the 1500 block of Spruce Street, just steps from Rittenhouse Square Park. At Russet, the Woods, some of the city’s emerging culinary talents, will prepare a daily-changing, seasonally-driven menu primarily sourced from farms and local purveyors located within 100 miles of the restaurant. Andrew will continue his focus on whole-animal butchery and traditional cooking techniques. Dessert selections will be prepared by his talented wife, Pastry Chef Kristin. Their menu at COOK will be a taste of what’s to come when Russet opens its doors in the near future.
$160
Anne Coll’s vision for the menu at Meritage draws heavily from that storied past, blending traditional French techniques with Asian flavor profiles, but she is also influenced heavily by the tastes of today, namely smaller plates and sharable dishes. The Media-raised Chef’s long-standing interest in Asian cooking is obvious in the menu's many fusion accents. Anne was executive chef for 6 years at Susanna Foo following formative experiences at Le Bec-Fin and Savona. Craig Laban praised Coll saying what sepeartes her from “from so many other fusion pretenders is the command of Asian ingredients that allows her to draw an uncommon depth and elegance of flavors.”
$160
One of the most recognized personalities in Philadelphia dining, Aimee Olexy truly understands what hospitality means. Talula's Garden, her inspired Washington Square collaboration with Stephen Starr, counts as more than just a restaurant opening - it also marks a return to the city for the worldly front-of-house veteran, blessed with the ability to send the "fine-dining elite into effusions of breathless adjectives," according to Philadelphia magazine. Aimee – whose restaurants Django and recent 4-bell-awarded Talula’s Table amassed giant followings not to mention endless amounts of critical acclaim - understands that food can be simple without being boring. Aimee’s class at COOK will delve deep into the world of the beloved grilled cheese - covering condiments, cooking methods, breads and more.
$145
It’s St Patrick’s Day. You want corned beef and cabbage? Of course you don’t! Come and learn how to make delicious pizza at home with the Irish Chef Peter McAndrews whose culinary expertise is 100% Italian. The man behind Modo Mio and Paesano’s is bringing his latest venture to COOK to teach pizza-making 101. Think rolling our your own dough, picking your own toppings. It’s a pizza party of Irish proportions!
$175
As Benjamin Franklin once said, “Beer is proof that God loves us and wants us to be happy”. And in this case, we couldn’t agree more. So go ahead and get your hops up for this class. Brooklyn’s Six Point Brewery is teaming up with local chef Tod Wentz for a “cooking with beer” class unlike any other we’ve ever had. There will be meats braised in beer, condiments using beer, using beer as an ingredient in batter for frying, using beer in baking in cakes/pastry and reducing beer down into a syrup. And we’ll drink some beer too probably.
$160
Join Chef David Boyle of Davio’s and Ottavio Ruggieri for a modern twist on foods and dishes historically connected to the Philadelphia area. Locally-sourced meats, vegetables and seafood comprise this menu that puts a modern spin on some southeastern PA staples. Wine pairings will be provided by Chester County’s own Penns Woods Winery to complete the local menu. This class is a real locavore’s dream.
$160
Philly is a city of neighborhoods and what better way to eat our way through the city than by gathering all our favorite food trucks in one place when it’s too cold to stand outside and wait in line. Participating trucks TBA.
$100
Join wine writer, educator, and consultant Brian Freedman for a special Champagne tasting at COOK. Brian has traveled extensively through the Champagne region, and as the Philadelphia Ambassador for Champagne (and Port), has spent the past year educating bubble-lovers all over the city. We'll taste all the major styles of Champagne, pair it with some unexpected food, and discuss what makes Champagne the greatest sparkling wine in the world
$175
It’s a different type of truffle season at COOK this March. Join Pasty Chef at Continental Mid-Town and all-around awesome dude, Chris Buretta, for a truffle fest where he’ll demo (and you’ll eat) a whole range of the sweet treats. We’re talking filled, rolled, piped – and even deep fried truffles. If you have a sweet tooth and love truffles, you shouldn’t miss this class!
$100
In this class, all courses will consist of items that are all primarily cooked sous vide. The chefs – brothers from Charcoal BYOB - will also discuss the benefits, safety issues, how the home cook can properly and safely perform this in their house, as well as temperature guide lines and recipes being performed. This type of cooking is growing rapidly, yet many still do not understand the idea behind it. The menu will reflect the seasonal ingredients around the class date.
$160
If you have never been to Bibou, what the heck are you waiting for? Join Bibou’s James Beard-nominated, four-bell awarded, Chef/Owner Pierre Calmels for a night of French cuisine sure to leave you saying ooh la la over and over again. Pierre will prepare a multi-course menu that highlights French regional fare in an easy to understand and prepare manner. He will also speak in an adorably thick French accent which we can’t get enough of at COOK.
$185
Jon Cichon has developed a following thanks to his whole animal menus that he prepares at COOK. First it was pig, then goat and now lamb – just in time for spring. Cichon, Executive Chef at Lacroix, will make a multi-course menu using various parts of the animal and eliminating waste.
$185
Historically, people didn’t associate the Brits with good food. But that’s all changed. Chef Robert will be at COOK to celebrate classic British dishes with a modern twist. As Executive Chef of Stephen Starr’s The Dandelion, Chef Robert oversees a gastro-pub menu that offers typically British dishes that are atypically delicious. His new spin on British culinary staples will be part of his demo at COOK. Thankfully, there is no Marmite on his menu!
$175
ROOT and SNAP are two Philly-born spirits derived from herbs and botanicals like sassafras, sarsaparilla, wintergreen birch bark and other roots and spices. They are delicious, unique and darn versatile! Join two of the city’s top mixologists, Colin and Al from Franklin Mortgage & Investment Co., for an evening of ROOT and SNAP cocktails paired with small plates by one of the city’s top chefs, Supper and Lemon Hill’s Mitch Prensky.
$180
With spring holidays approaching, come learn all sorts of adorable spring-themed decorating tips for cupcakes at a class for every member of the family. Under The Icing’s Lee Ann will demonstrate and guide students as they learn to make fondant ladybugs, flowers and more to adorn cupcakes. This is the perfect class for parents and grandparents to do with their kids or grandkids.
$80
APRIL 2012
Join Davio’s Philadelphia’s Pastry Chef, Thomas Heck, a frequent local TV guest chef, as he teaches guests to make Cherry and Pistachio Biscotti, Coconut Panna Cotta with Caramelized Pineapple in a Passion Fruit Broth and a Peanut Butter & Jelly Crunch dessert. This is the perfect class for anyone just starting to bake or those looking to spice up their dessert repertoire.
$125
This is the ultimate competition between two worthy, local chefs (or line cooks, or sauciers, or dishwashers) who haven’t risen to the level of household names, yet, but who might be the guys opening the next generation of great restaurants. Open Stove Night is where they get to show off, to showcase their skills for the public and to cut their teeth in front of a crowd. We give them a bunch of ingredients and a challenge and then have them duke it out for your dining pleasure. Think of it like a small and local version of Iron Chef or a more guerilla version of Top Chef, where you get to decide who goes home victorious and who ends up crying in his beer. We’ll provide the booze, the
food and the fun, all you have to do is sit in on the judgement.
$150
Pizza party! Join Chef Cavaliere of East Falls’ Italian eatery, In Riva, for a class that is all about pizza! Focusing on Napoletana-style pizza and contemporary antipasti, Chef Cavaliere’s hands-on class will cover all the steps from making dough, to selecting toppings and more. Cavaliere has had a prominent career in Philadelphia, working at El Vez and Parc, before moving to Washington D.C. to work as the executive chef of Central Michel Richard. This class is a great opportunity to really get your hands good and floury!
$175
Summer will soon be here and that means BBQs, bikinis and trips down-a-shore. Join Pub & Kitchen and The Diving Horse in Avalon’s chef-owner, Jonathan Adams (AKA Johnny Mac), for a seasonal seafood feast that will have you jonesin’ for sand between your toes. This is a seafood lover’s dream!
$185
James Beard Award semi-finalist and Executive Chef Joe Cicala of East Passyunk Avenue’s Le Virtu does things the old-fashioned way: meats are house-butchered and house-cured according to centuries-old methods and pastas cut by hand. Chef Cicala will be brining his Abruzzese culinary tradition to COOK for a night of hands-on pasta making and eating.
$175
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 Food and Wine Writer and Consultant, Brian Freedman, for an oenological and culinary tour of Sonoma’s top wines. Dinner is included.
$175
Say aufidersen to typical German fare when Chef Nolen from South Street’s Brauhaus Schmitz shows guests what contemporary German cooking is all about. You may think you know schnitzel and sauerkraut – but think again. This class will change the way you think about German cooking and have you saying bitte for more!
$165
Korean BBQ is not your typical BBQ. Korean barbecue refers to the Korean method of grilling beef, pork, chicken, or other types of meat which will be demonstrated by Mt. Laurel’s Korean BBQ queen (and Jackie’s aunt), former owner of the renowned Pacific Grille, Yudi Millan. Korean BBQ is one of the most delicious cuisines in the world. Kimchi and other dishes are also on the menu.
$145
One of Inquirer food critic Craig Laban’s most recent “three bell” recipients was Queen Village’s Ela. Jason Cichonski, chef-owner behind the triumphant new contemporary American restaurant, is coming to COOK for his first solo class for what promises to be an exciting and daring menu with surprises in every dish. Laban said it best: Jason Cichonski “cooks even better than he looks” which, if you’ve seen him, you know is a great compliment to his cooking.
$165
As a former mental health counselor, Heather Esposito never wanted anything to do with food~until she discovered all of her health problems were created by what she ate. Heather then decided to turn in her counselor hat for a chef’s coat and founded Sweet Freedom Bakery, an allergen-friendly bakery in Philadelphia, which provides baked goods that are free of gluten, dairy, eggs, soy, corn & refined sugar. Focusing on using products that support health, Sweet Freedom Bakery has been featured in Alicia Silverstone’s “The Kind Life” blog, Food Network’s “Cupcake Wars” and on Cooking Channel’s “Food (ography) ” & "Unique Sweets". Although she owns a bakery Heather's true passion is in teaching others how to create delicious, health supporting savory meals. Her debut class at COOK will be entirely vegetarian – and entirely delicious.
$125
Our neighborhood pop-ups roll on at COOK. Next up: Fairmount. Join chefs from Hickory Lane, La Calaca Feliz and others for a tasting menu direct from the chefs who are lucky enough to call the Art Museum and Eastern State Penitentiary their neighbors. Fairmount is exploding with new and exciting restaurants and this is a great opportunity to sample all the great food happening north of the Parkway.
$165
Chef Fuentes and GM Paul, AKA the boys from Village Whiskey and Tinto, are back for an evening of tapas inspired by the rich cultural and culinary traditions of Spain’s Basque country. One of Philly’s first traditional tapas restaurants, Jose Garces’ Tinto has been serving up delicious Spanish small plates for over a decade and continues to draw huge crowds for its authentic fare. Spanish wines selected exclusively by the Tinto team will also be paired with each course.
$165
Best of Philly winner for her delicious cupcakes, Liz Begosh of Betty’s Speakeasy is a pro at all things baked. She is particularly adept at baking with beer. Join Liz and the gang from Betty’s as she teaches the basics of baking with beer. Trust me – if you’ve had any of the treats she’s done with Victory Brewing Company – you would be here already!
$100
Lobster lovers, rejoice! James Beard Award semi-finalist, Lee Styer of East Passyunk’s Fond, is bringing his A-game to COOK for what is sure to be a crustracean sensation. There are so many ways to cook lobster and Lee will demo only the best! Course after course of lobster… it’ll be one shell of a class!
$165
Our neighborhood pop-ups roll on at COOK. Next up: Fairmount. Join chefs from Hickory Lane, La Calaca Feliz and others for a tasting menu direct from the chefs who are lucky enough to call the Art Museum and Eastern State Penitentiary their neighbors. Fairmount is exploding with new and exciting restaurants and this is a great opportunity to sample all the great food happening north of the Parkway.
$135
Join Chef David Katz, whose grandmother (his “Mémé”) was the inspiration for his Fitler Square restaurant’s name, when he is joined by his mother (his children’s Mémé) and his sister for a night of Moroccan cooking with lots of family history and fun thrown in the pot. Expect mother and children to cook up a Moroccan storm making their amazing dafina, fried meat cigars and salads and veggies galore.
$185
Chef Tim Spinner, the executive chef behind Fairmount’s hopping, new Mexican cantina will bring his best Cinco De Mayo party spirit to COOK for a night of delicious Mexican fare alongside wine guru, Mitch. Mitch will be pairing a host of Spanish wines that will compliment Tim’s hiramasa ceviche, guacamole, NY-strip chipotle adobo, al pastor tacos and more perfectly! Que beuno!
$150
After this class, we’ll probably start calling two-time COOK veteran teacher, Joe Polutro, Joe Pesce, since fish is really his forte. The South Philly native is as much fun as he is great chef and his class will help those with a fear of fish conquer their fears while teaching a selection of Italian-inspired seafood dishes sure to leave you with skills and recipes to blow your guests out of the water (no pun intended!).
$150
Baking a good recipe can seem almost magical, but chemistry is what really makes the perfect dessert. How do simple ingredients like flour, sugar and eggs really turn into delicious treats? Watch and taste as Whipped Bakeshop owner Zoe Lukas demonstrates some of the science behind baking with her delicious cupcakes.
$115
MAY 2012
Since Tashan opened its doors on South Broad Street and received a three-bell rating from Craig LaBan, the kitchen crew has been churning out a consistently inspiring small plate menu based on authentic Indian flavors with wide ranging global culinary influences. Chef Sylva – who is kitchen-trained and not culinary-school-educated - came to the helm of TASHAN after an illustrious rise to success at Buddakan in New York and Philadelphia after stops with Andrew D'Amico (Sign of the Dove), Marcus Samuelsson (Aquavit), and Jean-George Vongerichten (66 Leonard Street and the Mercer Kitchen). This menu will be one of far-reaching global flavors rooted in Indian culinary traditions.
$185
Sabatino, Executive Chef of East Passyunk Ave’s hoppin’ new hotspot Stateside will battle Puchowitz, Executive Chef at Matyson and Philly’s current King of Ramen at Cheu Noodle Bar, in a culinary grudge match for the ages! Think Iron Chef meets Top Chef meets the WWF! Blood, sweat and tears (plus delicious food and a few tricks up our sleeves) are guaranteed.
$195
Sheri DeMaris, M.Ed, is a holistic health counselor who has taught whole foods/macrobiotic cooking at various restaurants and cooking schools throughout the United States and Europe for over 25 years. Her class at COOK will be an introduction to this healthy way of eating that involves eating grains as a staple food supplemented with other foodstuffs such as local vegetables, avoiding the use of highly processed or refined foods and most animal products.
$125
Pastry Goddess, Jessie Prawlucki of East Passyunk Ave’s Fond and Belle Cakery, has been getting lots of extra (deserving) attention since she was named as a semifinalist for Outstanding Pastry Chef in the 2012 James Beard Foundation Awards. Jessie, who prepares all the delectable desserts at Fond, recently opened up her own shop – Belle Cakery - and offers sweet and savory baked goods that are all award-worthy. Join Jessie for her first solo class at COOK when she teaches students the recipes and secrets behind 3 fun and fruity desserts that are perfect for spring.
$115
Chef Douglas Rodriguez, the globally acclaimed Godfather of Nuevo Latino Cuisine, has opened award-winning restaurants across the United States and his culinary creativity has changed the image of Latino food in America. His restaurants are featured in some of the most cosmopolitan cities including his hometown Miami, Philadelphia, Arizona, and the most recent, D. Rodriguez Cuba at the Astor Hotel in Miami Beach. Join D-Rod for a class dedicated to the art of ceviche – raw fish marinated in citrus and spiced in a variety of ways.
$190
This spring, COOK is kicking off a partnership with Chester County’s Wyebrook Farm for on and off-site classes and demos that are sure to make you forget all about city life and celebrate simple and sustainable food in a a beautiful setting! For our first class at COOK, join Wyebrook’s Farmer Dean Carlson alongside his chef, Janet Crandall, for a lesson in butchery as well as a menu of delicious, locally-raised and produced pork products. This will be both an informative and delicious class and will surely have you signing up for our first field trip to the farm in June.
$185
We may all being crying for Argentina after this delicious feast by Chef Pat (AKA Pascual) of the Italian Market’s 943 BYOB. Chef Pat, who is an Argentine and Italian by birth, will be bringing his mom along to help make traditional empanadas, delicious meats and a whole host of other Argentine delicacies! So connect with your inner gaucho and come hungry!
$165
COOK and Foobooz are taking it to the streets! South Street, that is! Join us for another in our Neighborhood Pop-Up series when we feature four chefs from four different restaurants located on South Street, east of Broad.
$175
Chef Matthew Ridgway’s career has given him the opportunity to work with some of the finest chefs, in some of the best restaurants in the country, and led him through three continents. In 2009, he stepped out of the restaurant kitchen and returned to Philadelphia to create PorcSalt – a producer of the highest-quality local and sustainable charcuterie, pates, and terrines, in the traditions of France and Italy. PorcSalt stays true to the tastes of the changing seasons, uses only the finest, most local ingredients available, and gets “back to the earth” as much as possible. Join meat-master Matt for a menu overflowing with cured meats and a lesson in curing – including an overview of how he cures his delicious bacon and the procedure in curing and smoking bacon, specifically. And Rick Nichols, former food writer at the Inquirer, will be there as host with the most!
$180
With bikini season fast approaching, there is no better time that no start changing your diet habits for healthier fare. Join Rittenhouse’s Pure Fare who prove that delicious and nutritious are not mutually exclusive. The brother and sister team of Kunal and Kriti Sehgal have transformed Pure Fare into a healthy-focused, fast-casual, takeout spot where none of the items exceed 500 calories or $10. At COOK, they will expand on their menu but not on their mission and create a delicious tasting menu that will linger in your mind but not on your conscience!
$125
The hamburger-looking cookie pros return to COOK for a lesson in how to perfect these delicious little treats! Dan from Sugar Philly, a food truck that is usually found in University City, has been making macarons for years and he is truly the expert to show you the right way to do them.
$110
Eat like a tsar or tsarina when Russian immigrant and local private chef, Olga Sorzano, creates a Russian feast that combines time honored recipes from her homeland with the artistry that has made her one of the areas most sought after in-home chefs. This class will start off with an exciting Russian tradition: a shot of vodka served in an ice shot glass - a chilling taste of Siberia to be remembered!
$175
Looking to spice things up in the kitchen? This is the class for you! Bring your partner and learn some delicious recipes that are perfect to make one on one. This multi-course menu, brought to you by excellent teacher Betsey Gerstein Sterenfeld of Lancaster’s Essen, is just the right recipe for those nights you want to stay in and play house. This class is hands-on.
$170
Join Mark Coates, the North Carolina-born, Mississippi-bred mastermind behind Bebe’s Barbecue and current proprietor of The Smoke Truck, for a lesson in smoking and saucing and eating up a storm of barbecued deliciousness. Bebe's – which was located in the Italian Market until closing in May 2010 - received endless acclaim from industry insiders, bloggers and press hungry for his take on Carolina pork barbecue – secrets all taught to him by his father and grandmother. They were even named in the Food Network’s “Best Food Ever” as the number six barbecue in the nation. This class is a BBQ lover’s dream and is not recommended for vegetarians.
$170
Between the Alpine and the Mediterranean, the German and the Italian, the allure of Alto Adige lies in the harmony of opposites. From vines cared for by winegrowers who feel committed to the idea of terroir and vinified in many small to medium-sized winery operations, this region is home to tried-and-true handicraft. These are not trendy wines but rather wines with an independent character that Brian Freedman, Food and Wine Writer and Consultant will explore for an evening of wines and plates focused around this specific and under-sung wine-producing region of Alto Adige. A menu of complimentary dishes will also be served.
$175
Chef Chris Allen of Lotus Farm to Table returns to COOK for a seasonal feast showcasing everyone’s favorite treasures of the bay: the soft shell crab. Typically considered restaurant-only fare, soft-shell crabs are surprisingly easy to prepare at home. Chef Chris will show guests some delicious recipes and demo a menu with soft shells galore. This is a crab lover’s dream!
$175
Join Chef Steve Forte from The Farmer’s Cabinet for a five-course menu featuring a variety of eggs in a variety of dishes. Think quail eggs, duck eggs, salmon roe and more. Known for their old-fashioned décor and classic cocktails, the food at TFC is just as noteworthy. Forte will be joined by one of TFC’s master mixologists to do a whole menu of cocktails perfectly paired.
$175
Chef Chip Roman is a true rising star in the food world and one of Philly’s most celebrated culinary talents. The Drexel alum, who is also one of the brains and spoons behind Conshohocken’s Blackfish and Queen Village’s Ela is making his debut at COOK with a menu of modern American cuisine is the perfect showcase for Chef Roman's inventive interpretations. Guests can expect layers of exciting and creative flavors and probably a healthy amount of seafood.
$190
JUNE 2012
Damen and herren, it's about to get real Teutonic up in here! To kick off the monster celebration that is Philly Beer Week, we present to you a traditional German beer dinner with wunderkind Jeremy Nolen of Brauhaus Schmitz, the premier German destination in Philadelphia. You’ll feast on examples of Jeremy’s modern approach to German cuisine while drinking some of the finest beers Deutschland has to offer. No passport required, but feel free come in your finest dirndl and leiderhosen! Working knowledge of David Hasselhoff's European discography not required, but a definite plus.
$185
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: Brian Storey of Green Bean Café in Gladwyne has been in love with all things food since he was 15, and has spent years cultivating that passion in the highly acclaimed kitchens of chefs like Susanna Foo and Patrick Feury. Brian believes in highlighting local foods, especially local mushrooms, and is excited to share his wisdom on 'shrooms, covering everything from where to find and forage them to the right way to clean and prepare them. Come let the Mushroom Man school you and feed you!
$150
Founded in 1985, Philly's award-winning Dock Street is a true revolutionary in the national craft-beer scene — they were preaching from the micro-brew gospel and placing the focus on brewery craftsmanship long before America's current wave of ice-cold interest, and they continue to be a major force in the industry today. We can't think of anyone better to highlight out Philly Beer Week lineup than Dock Street's own vivacious and knowledgeable Rosemarie Certo. She'll play the role of your favorite booze-armed friend, coming to the dinner party with a bunch of Dock Street classics — in addition to a few beers they're brewing exclusively for Beer Week! This is a can't-miss for anyone who is passionate about beer in Philadelphia.
$175
Scott Schroeder of South Philly Tap Room and American Sardine Bar is always a blast during his visits to COOK. He's outspoken, unpredictable and most of all he knows his food and beer! This Philly Beer Week class pairs up the fun-loving chef with an equally big character — Luc "Bobo" Van Mechelen, special project and sales manager for Chimay, the legendary Belgian Trappist brewery. Quick with a joke or story and even quicker with a chalice of Rouge or Bleue, Bobo will break down the history and legend of the Trappist monks and their storied dedication to brewery. Chimay beers paired with hearty beer-friendly food from Schroeder? This one is gonna fill up fast!
$185
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Taking place every month, this is a fast-paced and unpredictable competition between two up-and-coming chefs whose names may not yet be well-known throughout the city dining scene, COOK provides a mystery ingredient and we get to watch in wonder as they come up with inventive and cutting-edge dishes on the fly. The best part? YOU get to be the judge! This month's Open Stove pits Zahav sous chef Yehuda Sichel against executive sous chef Adam Lazarick of Lacroix. They'll supply the eats, we'll supply the booze and good time — all you need to do is show up and give it to 'em straight!
$185
Patrón: the world’s #1 ultra premium tequila and indisputable Rolls Royce of distilled beverages made from the blue agave plant. Join Rob Astle for an evening where you’ll sample nearly the entire Patrón tequila portfolio – including some of their rare and new varieties. Rob is a wealth of knowledge when it comes to everyone’s favorite tequila and will shed a ton of light on all things Patrón. A menu of Mexican-inspired cuisine will also be served.
$185
Fans of flavor and Calypso should not miss this class! Join Iman and her mother for an evening of traditional Trinidadian cuisine including a demo of their famous roti: the pea based wrap made from ground split peas that is served with curried meats and/or vegetables. The ladies behind the Mini Trini operation – which now includes a highly popular food truck – make their own curry from a house blend of Trinidadian spices made fresh by Iman’s mom. Calypso fans, come on down!
$165
Just as it is in Venice, C19 (formerly Cichetteria 19) is a neighborhood place serving authentic Venetian cuisine using the freshest of local ingredients and offering a large selection of wines from the best vineyards in our region and around the world. Chef Andrea believes strongly in supporting local farmers and producers and offers a weekly market menu so his guests can enjoy whatever is at its freshest for the week. He will be doing the same for us at COOK this June. Expect local fare that is hearty, delicious and done the Italian way: with lots of passion!
$175
COOK is thrilled to announce that Boston-based, James Beard Award-winner Barbara Lynch is coming to teach a class in June. Barbara is regarded as one of Boston’s, and the country’s, leading chefs and restaurateurs. She has worked for some of the biggest names in food today before making her own mark on the Boston culinary scene in the late nineties. She is the owner of Boston restaurants No. 9 Park, B&G Oysters, The Butcher Shop, Drink, Sportello and Menton. She also runs a successful catering company and is the brains behind Stir, Boston’s celebrated, intimate demonstration kitchen. Barbara's first cookbook, Stir: Mixing It Up in The Italian Tradition, was published in 2009 and immediately earned praise among both media and home cooks and received a prestigious Gourmand award for “Best Chef Cookbook” for the United States. Join Barbara Lynch on this special evening for a menu featuring such delicious dishes from her book as: butter soup a la menton, a brioche pizza with fried pistachios & honey, prune stuffed gnocchi with foie gras & vin santo.
$225
Last time Chef Nick came to COOK, he made paella in a 3-foot paella pan that was as much fun to watch as it was to eat. This time, he’ll be getting more global without losing any of the fun. Join Chef Nick from Bryn Mawr’s Verdad as we explore the world of Euro-Latin cuisine featuring true Latin flavors enhanced by fusion techniques. We will cross countries and continents – from South America to Spain - and will feature a tasting of tequilas and Spanish wines.
$165
Chris Scarduzio is Chef and Proprietor of several award-winning restaurants in Philadelphia and Atlantic City including Table 31, Mia and Scarduzio’s in the new Showboat Hotel in Atlantic City. Italian favorites come naturally to this Philadelphia native whose grandparents emigrated from the Abruzzi region of Italy. Chef Chris’ will be bringing a slice of his Table 31 menu to COOK, offering the freshest seafood dishes, Abruzzese-inspired homemade pastas and the finest selection meats and vegetables. At COOK, Chris will do what he does best: marry traditional steakhouse cuisine and playful, modern Italian recipes to create a memorable dining experience where he’ll draw on time-tested family recipes that express his Italian heritage.
$195
Chef Nick Elmi has just opened the highly anticipated Rittenhouse Tavern and will be bringing a sampling of the new menu for a delicious night at COOK. For the past three years, Nick was the executive chef at the renowned Le Bec Fin, working with Master Chef Georges Perrier. A 2002 graduate of the Culinary Institute of America, Elmi has worked in kitchens alongside Chris Scarduzio at Brasserie Perrier in Philadelphia, as well as Mia in Atlantic City; Rocco DiSpirito at Union Pacific in New York City, and both Cornelius Gallagher and Chris Lee at Oceana Restaurant in New York City. He has also staged at a host of award-winning restaurants, including Guy Savoy in Paris, Daniel and Lutece in New York City, and Clio in Boston. Nick brings refined, contemporary American tavern fare to the gorgeous space located just off Rittenhouse Square where he has teamed up with Michelin-Star Chef Ed Brown as Chef Collaborator.
$190
Zavino’s Chef, Carlos Aparicio, who worked at Italian powerhouse restaurant, Serafina, before coming to Zavino, knows a lot about pasta. He has to: he changes the pasta at Zavino daily. The restaurant – located on one of Philly’s new “Restaurant Rows” (Midtown Village’s 13th Street) – serves homemade pastas, seasonal small plates and Neapolitan-style pizza pies. Chef Carlos will demo and prepare several different types of pasta and sauces for you to show off to your friends and family at upcoming gatherings. Join Carlos for a night of delicious and varied pasta making and eating!
$165
Some people love Chardonnay. Some people hate it. And many people just plain look down on it. But most people don’t know Chardonnay the way Brian Freedman knows Chardonnay. And if you don’t think you like it, Brian will change your tune with the first sip. The originally Burgundian grape is now grown wherever wine is produced, from England to New Zealand and the grape itself is very neutral in flavor and versatile in wine-making. It’s also an important component of many sparkling wines around the world, including Champagne. This is the perfect class for both wine aficionados and those just looking to learn a bit about wine. Dinner will be served.
$180
Thank heavens! Pie season is here. Join James and Wendy from Philly’s baking powerhouse, Metropolitan Bakery, for an afternoon focused on the great art of pie making. All you need to know about crusts, fillings, lattice-ing and more will be covered. This is a pie lover’s dream!
$115
Though Opa chef Andrew Brown excels at modern Greek cuisine, he’s coming to back to COOK to get old school with a menu of traditional Greek fare. And he learned from the best: Chrisoula Tsiouris, the Greek mother of Opa owners George and Vasiliki Tsiouris – and the whole family will be on hand pairing Greek wines with the Hellenic feast. If Greek food is something you know and love or if you’ve never even heard of spanakopita, this will be a great evening where hopefully only a few plates will be broken.
$170
Join Chifa’s Chef de Cuisine Natalie and beer geek Jonny for an evening of great summer beers and Asian-inspired cuisine. Chifa’s food and beer duo – who has held 18+ beer dinners at the restaurant already – will bring an amazing selection of beers, including: Coedo Shikkoku (Japanese schwarzbeer), 21st Amendment Watermelon Wheat, Grass Roots "Wachu" and Telegraph Wheat Reserve, among others. Natalie will introduce numerous Asian ingredients and techniques and her demo will include braised pork belly with watermelon and Szechuan peppercorn glaze and lemon-verbena poached halibut.
$180
Think cream. Think cheese. Think ooh la la. Now think of all those things minus the meat but still with all the fat and flavor! Just say oui to joining Chef Jenny – formerly of Bistrot La Minette - for an evening of delicious and decadent French vegetarian fare. The menu includes: Salade de Laiteron (Dandelion greens, Brown Butter Vinaigrette, Poached Egg), Endives au Buerre (Butter Roasted Endive), Aubergine Risotto (with Roasted Figs, Walnuts and Port Reduction) and there’s much more! And of course, save room for dessert.
$145
JULY 2012
Christopher Kearse, Philly’s famously experienced Chef de Cuisine at Pumpkin (think Alinea and The French Laundry), is back for a night of delicious and beautiful seafood dishes that are sure to dazzle your palates as well as your eyes. Join Christopher for an evening of inspired seafood creations where he will discuss the techniques he has amassed over the years in top kitchens across the country and the inspiration for each dish he will serve. Next up for Chris: opening his own restaurant – Will - in South Philly.
$175
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Taking place every month, this is a fast-paced and unpredictable competition between two up-and-coming chefs whose names may not yet be well-known throughout the city dining scene. This month's smackdown features Kenny "Admiral Snackbar" Bush of Bistrot La Minette and Henrik "The Swedish Hammer" Ringbom of Brauhaus Schmitz. It will be a battle for European culinary domination as COOK provides a mystery ingredient and we get to watch in wonder as they come up with inventive and cutting-edge dishes on the fly. The best part? YOU get to be the judge!
$180
Rex 1516 is Philadelphia’s newest home for Southern-inspired cuisine. Alabama transplant and Executive Chef, Regis Jansen, will treat guests at COOK to a night of simple southern dishes with heart, including his famous crawfish potpie. Chef Regis will be joined by Rex 1516’s Pastry Chef, Shamus Moriarty, for a sweet, Southern compliment to finish the meal.
$140
The grill: summertime staple and friend to amateur and professional chefs alike. Whether you’re a hot dog and hamburger type of griller – or you prefer to get a bit more fancy – join Joe Polutro, personal chef, and COOK regular, when he covers everything you need to know to achieve perfectly grilled dishes all summer long.
$140
Is brunch your favorite meal of the week? Do you think about eating eggs at every meal? Then this is the class for you! Join Chef Val Stryjewski of a. kitchen for an entire menu of gluten-free brunch delicacies. And Val should know: he has a gluten intolerance himself. Mimosas, Bloody Marys and a Sunday newspaper will all be on hand to get you into the full brunch state of mind.
$135
Oyster lovers, rejoice! Join Brett Naylor of Oyster House for a menu that is centered on these salty and slimy delicacies. Yes, there will be raw oysters but there will also be oysters that are grilled, fried, you name it! Brett will also cover East Coast and West Coast oysters and identify his favorites for eating and his favorites for cooking. This is an oyster lover’s dream.
$175
Executive Chef Joe Cicala of East Passyunk Avenue’s Le Virtu does things the old-fashioned way: meats are house-butchered and house-cured according to centuries-old methods and pastas cut by hand. Chef Cicala will be bringing his Abruzzese culinary tradition to COOK for a night of hands-on pasta making and eating. Mangia!
$165
Since 1978, Chef-Owner Michele Haines’ creek-side farmhouse in Conshohocken has been drawing fans and followers due to its authentic, French countryside cuisine. Chef Michele has also spent a good deal of time in North Africa where she perfected her tajine: a slow-cooked stew braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce, cooked and served in a special earthenware pot. This dish is typical of Moroccan cuisine and Chef Michele will show guests just how easily it can be made at home.
$150
Chef Jennifer Carroll knows fish. She was, after all, taught by the best in the biz (Le Bernardin’s superstar-chef Eric Ripert). Known, in part, for being a “cheftestant” on the Bravo series, Top Chef, Jen is also known for successfully running the kitchen at Ripert’s only Philadelphia restaurant, 10 Arts, for years. She is now slated to open her own restaurant, Concrete Blonde, this fall. Join Jen when she returns to COOK for a menu of delicious summer seafood dishes that will make you think you’re just chillin’ down the shore.
$195
Cheese and beer: what a delicious and dynamic duo! Join Miles Moser of Brooklyn Brewery and a representative from Philadelphia’s iconic Di Bruno Bros. for an afternoon tutorial and tasting of perfect summer cheese and beer pairings.
$115
While the Italians may be famous for pasta, the French also know a thing or two about the noodle. Join one of COOK’s regular instructors, Chef Peter Woolsey of Bistrot La Minette, for a lesson in French pasta making. It will be magnifique. WARNING/PROMISE: there will be lots of cream and cheese involved!
$165
Lacroix’s Executive Chef Jon Cichon is a pro at making use of the whole animal. His first time at COOK, he did a whole pig, then he moved onto a goat and from there, a lamb. Now Jon is getting off land and going under the sea for a whole tuna menu. You may think you know tuna, but Jon is guaranteed to show you new dishes and ways to eat “the chicken of the sea”.
$175
Summer-summer-summer-time. Time to sit back and unwind (with a refreshing cocktail or glass of wine!). Join certified sommelier, Ryan Fonash of Vintage Imports, to learn all about what you could and should be drinking this summer to beat the heat. Both wines and cocktails will be served. Dinner will also be served.
Now be careful... don't confuse barbecue with a charcoal grill cook-out. The folks from Miss Amelia’s may finish off their BBQ on a charcoal grill, but every one of their “bar-b-que” foods comes out of Miss Amelia's genuine pit. The pit, all 2,700 lbs of it, comes all the way from Mesquite, Texas, and is fueled entirely by wood. So come and get a taste of genuine Texas barbecue and learn how to do much of the work without a 2,700 lb pit!
$145
Join food and wine writer, Brian Freedman, to see and taste why Riesling is the perfect summer white wine. Originally found in the Rhine region of Germany, the aromatic and flowery Riesling grape is used nowadays to make several sparkling and still white wines. And, because of its balance of sugar and acidity, Riesling is also very versatile for pairing with food. Come and learn the Rieslings why you should be drinking this delicious white wine this summer!
$145
Pastry Chef Thomas Heck is serious about technique when it comes to desserts. Join Chef Thomas when he returns to COOK to teach 3 different summer, strawberry desserts including: Strawberry Shortcake, Strawberry Gelato and Strawberry infused vanilla crème brulée. If you love strawberries, you don’t want to miss this!
$85
You want seconds? You got it! The two Bs: burgers and bourbon. A very important part of the food pyramid, indeed. Join Chef Yun Fuentes and GM Paul Rodriguez for a class so popular the first time we held it that we had to bring it back. Chef Jose Garces’ Village Whiskey team will be slinging burgers and bourbon cocktails – showcasing their techniques for the perfect, juicy VW burger and the right way to wash them down.
$170
The Fours Seasons Philadelphia features some of the most high-end dining experiences in town. With sommelier Scott and Chef Rafael behind the scenes, it’s no wonder why. Join these two extremely experienced men for an exclusive evening of food and wine pairings that will teach you everything you need to know.
$155
While Coney Island and Chicago might be more famous for their hot dogs, Keith Garabedian has made it his mission to bring hot dogs back to the City of Brotherly Love. Philadelphia and hot dogs have a rich history together, but the rise of other local favorites has pushed the humble hot dog to the back burner. No more, says Keith! Join Keith and celebrated Philly illustrator and hot dog enthusiast, Hawk Krall, for a lesson in the history of the hot dog as well as a spectacular sampling of the Hot Diggity menu.
$135
Marisa McClellan, the award-winning, food-blogging superstar/canning queen of Philadelphia, and the brains behind foodinjars.com, is returning to COOK to teach the basics of preserving the finest fruits and vegetables from the summer bounty. Marisa’s first cookbook, also called Food in Jars, was published this past spring. This is a great class for beginners!
$85
AUGUST 2012
Damen and Herren, it's about to get real Teutonic up in here! COOK presents Oktoberfest in August, a German food and beverage extravaganza with wunderkind Jeremy Nolen of Brauhaus Schmitz, the premier German destination in Philadelphia. You’ll feast on examples of Jeremy’s modern approach to German cuisine while drinking some of the finest beers Deutschland has to offer. No passport required, but feel free to come in your finest dirndl and lederhosen. Working knowledge of David Hasselhoff's European discography not required, but a definite plus.
$165
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Held once a month, this is a fast-paced and unpredictable competition between two up-and-coming chefs whose names may not yet be well-known throughout the Philly dining scene. COOK provides mystery ingredients and we 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! They'll supply the eats, we'll supply the booze and good time — all you need to do is show up and give it to 'em straight!
$175
It’s said that Rittenhouse’s Barclay Prime, right down the block from COOK, has always been restaurateur Stephen Starr’s personal favorite restaurant in his highly successful and diverse repertoire. Find out why at this class, which will feature Barclay executive chef Jeffrey Froehler revealing what makes the dynamic and innovative boutique steakhouse so great. If you’re a meat eater, this is the class for you — steaks are high, so take a gamble and join us for this prime party!
$185
Long before Audrey Claire Taichman opened COOK, she made a major and lasting splash in Philly with the launch of her eponymous BYOB, located just a few storefronts down from our kitchen. Serving honest, clever and delicious Mediterranean-inspired fare, Audrey Claire has proven to be a smash hit, thanks in no small part to Lou Boquila, the man behind the restaurant’s success in recent years. This is an extremely rare opportunity to get one-on-one with one of the neighborhood’s most quietly innovative chefs behind one of the city's most celebrated BYOBs. Don’t miss this!
$165
California said ban it — but Ben Puchowitz says bring it! The head chef of Center City’s creative and persistently popular Matyson BYOB takes food freedom very seriously, and plans on proving his devotion to cooking with an open mind with this “TGIFoieday” class highlighting safely and sustainability raised foie gras. Chef Ben truly values and understands the power of the misunderstood luxury ingredient and plans on highlighting its versatility in a slew of preparations both savory and sweet.
$175
Veggie lovers (who also eat meat): rejoice! Join celebrated chef Mitch for a menu featuring all summer produce from his own Blue Elephant Farm that he will give the less-than-healthy treatment. This is the perfect class for those of you who like your veggies with a dash of meat thrown in. The menu will consist of 5 courses but will not be vegetarian.
$100
The first time Chef Nick came to COOK, he made paella in a 3-foot paella pan that was as much fun to watch as it was to eat. This time, he’ll be getting more global without losing any of the fun. Join Chef Nick from Bryn Mawr’s Verdad as we explore the world of Euro-Latin cuisine featuring true Latin flavors enhanced by fusion techniques. We will cross countries and continents – from South America to Spain - and will feature a tasting of tequilas and Spanish wines.
$155
Look ladies, we’re just going to level with you here: Jason Cichonski is a babe. But that’s just one of a million reasons why you should join us for this class, which will see the former Lacroix chef, now running his very own wildly popular kitchen at Queen Village’s Ela, breaking down his contemporary approach to American cooking. Expect stories, demos, modern techniques galore and a little (read: a lot) of drinking as Jason shows off the skills that make him one of the city’s most exciting young talents. This class will be hosted by Michael Klein, editor/producer of philly.com/Food, who also writes about the restaurant scene in his Inquirer column, Table Talk.
$185
In Japanese, “omakase” loosely translates to “I’ll leave it to you” — when you truly trust a talented sushi chef, simply utter the term to embark on a delicious multi-course tasting. We here at COOK are extremely lucky to leave it to Zama Tanaka, easily one of the best sushi chefs in Philly, for a one-night-only omakase extravaganza! Zama, whose Rittenhouse restaurant is one of COOK’s favorites, will shower guests in an unpredictable and unbridled array of Japanese fare, from raw to cooked and from light to rich. We’re also excited to have beverage expert Mitch Skwer of The Wine Merchant in to pair each of Zama’s delectable creations with select wines and sakes. Kanpai!
$185
Champagne and fried chicken: these are a few of our favorite things. Join food and wine writer, Brian Freedman, for an evening that is all about sparkling wines (think cava, prosecco and champers!) paired with a menu of all things fried. Worlds colliding, you say? Trust us: the sparkling wines matched with fried foods is a recipe your tastebuds will thank you for.
$150
Remember the scene in “When Harry Met Sally” when Meg Ryan and Billy Crystal go to the diner? Well, this will be an evening of high-end diner delicacies that will be just as memorable. Join Continental Old City’s Executive Chef David Perini for some of the 17-year-old, Stephen Starr, 1960s-style institution’s menu classics of globally-influenced cuisine. And don’t forget the drinkie-poos! COC is also famed for its sensational cocktails and an extensive bar featuring a wide variety of libations and over 15 types of martinis.
$165
It’s OK to pretend you’re “downa shore” for one night when Route 6’s Executive Chef, Seth High, prepares a summer seafood smorgasbord at COOK. Named after the famed highway that begins in Provincetown, Mass., and runs through the heart of Cape Cod, Stephen Starr’s Route 6 celebrates the cuisine that is beloved in coastal towns from Maine to Maryland. Offering a seasonal, sea-to-table menu with classic dishes such as clam chowder, lobster rolls, and buttermilk fried oysters as well as daily lobster and whole fish selections, this class’ menu will instantly transport you to the relaxing lifestyle of the eastern shore. Oh, and no beach badges required.
$185
James Beard Foundation and Best of Philly® award winner Solomonov is the Israeli-born superstar chef (and nice guy) whose restaurant Zahav is a true tribute to the smells and tastes of Israel’s culinary heritage. Solo will recreate dishes that are the heart and soul of his menu ie globally-influenced small plates. Solomonov is also behind the massively popular Federal Donuts, Percy Street Barbecue and the soon-to-open Main Line Kosher spot, Citron and Rose.
$200
Grab your sombrero! Fairmount’s La Calaca Feliz is a bona fide treasure trove for Mexican food lovers. Join Chef Lucio for a sampling of the highly acclaimed cantina’s menu. La Calaca Feliz (aka the happy skeleton) has garnered numerous glowing reviews of their contemporary Mexican menu and has quickly become a destination for Mexican food-lovers from across the city.
$165
Centered around a ten-and-a-half foot gold gilded Buddha, Buddakan serves family-style modern Asian cuisine. Imaginative dishes like edamame ravioli, Asian barbeque pork and lobster fried rice have made this a must-stop spot on any visit to Philly. One of Stephen Starr’s more well-known restaurants in Philly (with additional locations in New York City and Atlantic City), this Old City gem has been serving delicious and trendsetting Modern Asian fare since 1998. Join Executive Chef Jason Goodman for an evening highlighting some of the best of what Buddakan is about: Asian influences, subtle French touches, crisp plating and above all, honest flavors.
$185
In the summer, COOK is all about seafood. Join our resident softshell crab master chef, Chris Allen from The Farmers' Cabinet, for an evening of delicious seafood dishes that are perfect for summertime – or anytime really. Chris is a big believer in sustainable fishing so you can feel good about all the little Nemos and Wandas you’ll be consuming that night.
$175
Andiamo in riva! (“Let’s go along the banks of the river”) for an evening of Italian summer fare at COOK. Chef Arthur Cavaliere, the well-traveled Philly native who worked locally for Stephen Starr and Jose Garces as well as for Michel Richard as executive chef of Central Michel Richard in D.C., has established his East Fall’s kitchen as a top Italian food destination in Philly. This is a perfect class for people looking to spice up their Italian repertoires without losing any of the tradition!
$165
Chef Lee Styer, a James Beard Award semi-finalist this past year for the second year in a row, has created a monster. But it’s a cute monster. His jewel of a Contemporary American BYOB on East Passyunk Avenue has drawn praise from critics and the general public alike. This guy has so many loyal regulars, it’s gotten kind of hard to get a table there. But it’s no surprise. Lee’s food is complemented beautifully by wife Jessie Prawlucki’s desserts and they are both that good. Come to COOK to see for yourself.
$165
We eat them all year long and in so many different ways, but summer is really the time to get your tomato fix! Lacroix’s Executive Chef, and COOK regular, Jon Cichon, is an expert at taking one ingredient and showcasing its versatility. He’s done it with pork and he’s done it with tuna. He’s even done it with goat. Now he is tackling that fruit-we-treat-like-a-vegetable, the tomato. If you love tomatoes in the summer, join Jon for an exciting menu sure to leave you more in love than when class started. *This class is not vegetarian.
$175
At age 20, Robert Halpern left his native Philadelphia to begin his culinary career in the kitchen of the Moosewood Restaurant, a collectively owned natural foods restaurant in Ithaca, NY. From that first day on the line he was hooked, and spent the next 10 years traveling the United States to learn from chefs with wildly different styles from New Mexico to Vermont. Now at Marigold Kitchen, the West Philly staple that has seen numerous other big-name chefs pass through its kitchen over the years, Chef Robert will bring a mix of all his experience into one delicious evening at COOK showcasing how Marigold Kitchen is neighborhood gem just waiting to be discovered!
$155
SEPTEMBER 2012
It’s time for us to face the harsh reality that summer is quickly coming to a close, but this class will allow you to hold on to the nights, Richard Marx style, and eat well while doing it. Celebrate the season’s late produce bounty with Katie Cavuto Boyle, COOK’s resident healthy cooking expert, as she shares tricks for quick, simple and wholesome meals anyone can whip up in just a few minutes.
$145
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Taking place every month, this is a fast-paced and unpredictable competition between two up-and-coming chefs whose names may not yet be well-known throughout the city dining scene, COOK provides mystery ingredients and we get to watch in wonder as they come up with inventive and cutting-edge dishes on the fly. The best part? YOU get to be the judge! This month's Open Stove is a sibling square-off, with a.kitchen sous chef Waldemar Stryjewski (COOK’s resident gluten-free expert) facing off against his younger brother Stephen Stryjewski, sous chef at Square 1682. They'll supply the eats (and hopefully not kill each other), we'll supply the booze and good time — all you need to do is show up and give it to 'em straight!
$185
Old City’s La Veranda scored a major talent this year when it landed Luca Bizzarri, a native Italian who came to the popular waterfront destination from Northern Liberties’ Apollinare. The chef’s previous position, however, was considerably more holy — for three years, Bizzarri worked in the internal kitchen in Vatican City! So come Rome if you want to, check out Bizzarri’s takes on classic Italian cooking and see if you can get him to dish the dirt on what Il Papa likes to have as a midnight snack.
$135
Even though the tummy-grumbling hungry American in all of us will argue this point, size doesn’t matter when it comes to food — but flavor does! COOK regular Joe Polutro of personal chef service Chef to You will prove it at this class, focusing on finger foods both traditional and modern. Small bites, canapés and hors d’oeuvres will make up the menu, but don’t worry — there will be more than enough to eat!
$145
Prolific local food and drink writer and beverage consultant Brian Freedman loves him some big, bold, jammy reds, and he’s excited to share some generous pours of his favorites from all around the world. This evening is all about the wine, but rest assured that there will be plenty of smartly paired food to get into, too!
$170
Take a haute-cooking approach to the High Holy Days with this class from Mitch Prensky, the fun-loving chef/owner of South Street's Supper, and friend of COOK Rick Nichols, former food columnist for the Philadelphia Inquirer and all-around mensch. Rosh Hashanah, like all Jewish holidays, has very strong food traditions, but expect much more than just apples and honey to ring in the New Year at this delicious celebration!
$165
Say hi to your mother sauce for me at this class led by Bistrot La Minette’s Peter Woolsey, the always-entertaining COOK regular who also happens to be an expert in all things Gallic. A well-executed sauce is the true backbone of French cooking, but making one well can be intimidating. But even if you know don’t know bechamel from béarnaise, chef Peter will demystify the process and have you speaking saucy in no time!
$165
Yes, Scott Schroeder is missing the “ski” in his surname, but the Detroit native, chef of South Philly Tap Room and American Sardine Bar, knows good Polish food when he sees it. Growing up in a city with a large immigrant Polish population sparked his early interest in Eastern European cooking. If you’re into hearty pierogi, cured meats, kraut and more (Scott’s always got some tricks up his sleeve!), this class is a can’t-miss.
$155
Executive Chef Joe Cicala of East Passyunk Avenue’s Le Virtu does things the old-fashioned way: meats are house-butchered and house-cured according to centuries-old methods and pastas cut by hand. Chef Cicala will be bringing his Abruzzese culinary tradition to COOK for a night of hands-on pasta making and eating perfect for those of you with a passion for pasta. And you’ll be in very capable hands: Chef Joe trained in Salerno, Italy under Chef Pietro Rispoli before embarking on an American career that would take him through some of the East Coast's best Italian kitchens, including Galileo and Cafe Milano in D.C. and Del Posto in New York. Michael Klein, editor/producer of philly.com/Food, writes about the restaurant scene in his Inquirer column, Table Talk.
$165
Cyprus is a country with a rich complex history and a dynamic location in the eastern part of the Mediterranean. The island has been invaded many times throughout history and each invasion brought another layer to the native cuisine. At Kanella, Chef Konstantinos consistently serves a rustic and authentic menu of Greek food with a hint of Turkey, France, Italy, England and the Middle East. Since opening Kanella in 2008, Chef Konstantinos has blended the earthiness of his Cypriot childhood with the refinement that comes from his classic French training. Chef Konstantinos prides himself on everything he serves being homemade - from the breads whose flavour change daily - to the ice creams on his dessert menu. Intensity of flavor and freshness are guaranteed when he makes his debut at COOK!
When people think of Swedish food, they probably think of meatballs and the chef from The Muppets. Not this time! Join native Swede, Henrik Ringbom, and say hallå to one of the most flavorful cuisines in Northern Europe. Even if you’ve never heard of lutfisk or lingonberries – you will enjoy this seasonal menu of Scandinavian delicacies prepared by Chef Henrik including a traditional reindeer preparation. Chef Henrik learned to cook from his mother, an accomplished amateur cook and as a child, he would pick chanterelles with his parents in the woods. During his teenage years, he lived on a remote island in the Finnish archipelago where he hunted, fished and cooked what he killed. He attended culinary school in Finland, but after serving in the military as a cook, he decided to return to Sweden to participate in Stockholm’s fine dining scene. A few years later, Henrik arrived in America where he immediately began working in the kitchen of Marc Vetri’s Osteria. Most recently, he won one of COOK’s very popular “Open Stove” chef competitions.
$150
Looking to spice things up in the kitchen? This is the class for you! Bring your partner and learn some delicious recipes that are perfect to make one on one. This multi-course menu, brought to you by excellent teacher Betsey Gerstain Sterenfeld of Lancaster’s Essen, is just the right recipe for those nights you want to stay in and play house. This class is hands-on.
$160
Currently, in between stints as (as he puts it) “IT director/graphic designer/ troubleshooter/staff psychologist/mapmaker and partner in Moore Brothers New York, David Moore is a rock ‘n roll/blues/country singer/ drummer with more energy than a 55 year-old guy needs”. His family business, Moore Brothers Wine Company, is one of the most celebrated wine boutiques on the East Coast with locations in South Jersey, New York City and Delaware. And there’s good reason for the acclaim: Moore Brothers Wine Company sources their wines directly, working with artisan, traditional winegrowers in France, Italy, and Germany, as well as a handful in the US. Moore Brothers’ personal relationships with these growers, and their integrated, temperature-controlled distribution model, provide their customers with traditional, authentic, and natural wines that taste here in the US exactly as they taste at the winery. Join David and a guest chef for an introduction to wine and food pairings, Moore Brothers style. You know it’s going to be great!
$175
COOK is pleased to host our first-ever restaurant pop-up. Ben Puchowitz, Executive Chef at Center City’s Matyson BYOB, is one half of the duo behind Cheu Noodle: the concept of two longtime friends looking to open a ramen shop in Philadelphia. The guys themselves (Ben and his best bud Shawn), as well as the food, have recived tons of press since debuting their noodles in the Matyson kitchen earlier this year. This event at COOK will be their 3rd ever pop-up. Here’s how it works: COOK will offer two seatings. At each seating, guests will be served a 4-course menu including a bowl of their highly acclaimed ramen noodle soup. Wine and beer is included. Each seating will last 1.5 hours. 16 seats are available per seating. Please make sure you note which time/seating you have signed up for.
$75
With each bite, the whole country is discovering what Philadelphia diners have known for more than a decade. Beneath the neon and swagger of our signature street food, the City of Cheez Whiz has grown into a bona fide food destination. The Philadelphia Chef’s Table is a delicious snapshot of this notable moment in the constantly evolving Philly food scene. It’s filled with the talented chefs, innovative bartenders, and personable owners behind the city’s sixty most influential restaurants and bars, the stories behind our top spots, cooking advice gleaned from feeding Philadelphians every single day, and more than seventy of our favorite chefs’ and restaurateurs’ favorite recipes. Join author April White at COOK when she is joined by a handful of Philly’s best chefs who will prepare a menu made up of select dishes that are featured in the book. Participating chefs include Pierre Calmels of Bibou, Peter Woolsey of Bistrot La Minette, Samuel Noh of Rouge, and Liz Begosh of Betty's Speakeasy.
$175
Opened in 2011, Zeppoli is a small and romantic BYOB located in Collingswood, NJ. Under Chef/Owner Jospeh Baldino, the restaurant has recieved popular and critical acclaim for its classic yet simple, Italian cuisine with a strong focus on Sicilian cooking. Chef Joey spent many years working his way up the restaurant ladder, beginning as a bus boy at a small local trattoria before graduating from both Temple University and The French Culinary Institute. He eventually ended up as Chef de Cusine at Vetri Ristorante – no big deal ;) It is his extensive experience working for some of Philadelphia's most notable chefs, his travels in Italy and his most recent stay at Anna Tasca Lanza's farm in Sicily that resulted in his creation of Zeppoli, which highlights the simplicity of good ingredients and careful preparation that has always been a focus in his culinary vision.
COOK is thrilled to announce this month’s Visiting Guest Chef: Danny Meyer, CEO of Union Square Hospitality Group, which includes Union Square Cafe, Gramercy Tavern, Blue Smoke, Jazz Standard, Shake Shack, The Modern, Maialino, Untitled, North End Grill, Union Square Events, and Hospitality Quotient, a learning and consulting business, will appear at COOK alongside Executive Chef, Carmen Quagliata, of New York City’s iconic Union Square Café. Danny, his restaurants and chefs have earned an unprecedented 25 James Beard Awards. Danny’s first business book, Setting the Table (HarperCollins, 2006), a New York Times bestseller, examines the power of hospitality in restaurants, business and life. At Union Square Cafe, Executive Chef Carmen Quagliata is able to explore and develop his passion for his native Italian cuisine in one of the country’s most beloved restaurants. After spending several years in Boston as one of the city’s most celebrated chefs, he had a dream opportunity to develop his Italian technique under the guidance of Lydia Bastianich at Felidia in New York. After graduating from the Culinary Institute of America in 1988, Carmen worked in kitchens across the country, including the Greenbrier Hotel in West Virginia, the Ritz-Carlton in Naples, Florida, and Tra Vigne in Napa Valley where he was quickly promoted from Sous Chef to Executive Sous Chef to Executive Chef/Partner. Join Meyer and Chef Carmen for a once-in-a-lifetime evening at COOK.
$225
At COOK, our cocktails, like our clothes, change with the season. Join COOK’s regular booze connisseur, Ryan Fonash, for an evening of cocktail making and drinking perfectly suited for cooler weather and longer nights. A self-confessed nerd of all things related to food, wine, and technology, Ryan became interested in cooking relatively early, due to his mother's extraordinarily bland cooking (yes, she knows he says this). Ryan quickly developed a passion for wine, soaking up knowledge wherever possible, and traveled from Central PA to NYC on a weekly basis to complete his Sommelier certification. Following his passion for wine led him to his current role, where he now spends his days around downtown Philadelphia, selling wine to restaurants - or drinking for a living, depending on how you look at it. Ryan will be joined by Fare is Fair’s Chef Laura Frangiosa for a deliciously paired meal.
$150
With fall and winter holidays approaching, come learn all sorts of adorable holiday-themed decorating tips for cupcakes at a class for every member of the family. Under The Icing’s Lee Ann will demonstrate and guide students as they learn to make fondant shapes, symobols and more to adorn cupcakes. This is the perfect class for parents and grandparents to do with their kids or grandkids!
$65
FACT: Brothers Mark and Eric Plescha are arguably the best chefs in the region that you’ve never heard of. The brothers, who both earned culinary art degreees, have worked with numerous industry leaders responsible for some of the Philadelphia area’s most prominent restaurants. Since 2009, the brothers have been bringing a progressive american dining approach to the Bucks County area and this is one family name you’re ony going to be hearing more of. Within a year of launching their first menu together, the team received a two bell review from Philadelphia Inquirer food critic Craig LaBan. (We think he needs to go back). Their menu at COOK will feature their seasonal favorites and will certainly look too good to eat.
$155
OCTOBER 2012
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Though our fast-paced and unpredictable monthly competition usually features two up-and-coming chefs, October’s installment will be much different: For the first time ever, two expert bartenders will mix off in the COOK kitchen. Chef Laura Frangiosa will prepare a four-course meal, each course paired with cocktails from two of the city’s absolute best barmen: George Costa of Pub & Kitchen and Al Sotack of The Franklin. Two of the four rounds will feature a secret ingredient, leaving it up to George and Al to wow us with with inventive and cutting-edge drinks on the fly. The best part? YOU get to be the judge! Wear your best drinking pants, boozehounds — this is gonna be one for the drunken ages!
$160
Fishtown’s The Pickled Heron is coming to Rittenhouse for only night only! Co-owners and co-chefs Todd Braley and Daniela D’Ambrosio, whose popular BYOB reminds Philly diners just how good traditional French bistro fare can be, will translate classic recipes with personal touches aplenty for this hearty and soulful dinner. If you’ve haven’t been to The Pickled Heron yet, here’s your chance to experience to feel like a true-blue Francophile in COOK’s kitchen.
$150
Celebrated chef and culinary instructor Charlotte Ann Albertson has run her own cooking school in nearby Wynnewood for years, and COOK is lucky enough to have her and assistant director Michelle-Ann Albertson in to share their unique brand of culinary entertainment. From amuse bouche to dessert, get ready to dine the Albertson way, featuring refined techniques that are still accessible enough to recreate at a dinner party at your place.
$135
Even though the tummy-grumbling hungry American in all of us will argue this point, size doesn’t matter when it comes to food — but flavor does! COOK regular Joe Polutro of personal chef service Chef to You will prove it at this class, focusing on finger foods both traditional and modern. Small bites, canapés and hors d’oeuvres will make up the menu, but don’t worry — there will be more than enough to eat!
$145
Despite the racy name, Illegal Mezcal, a distinctive spirit that infiltrated America by way of Mexico and Guatemala, is safe and legal to consume. But that doesn’t mean the smoky small-batch stuff, embraced by “foodies and roadies, burlesque dancers and bond traders alike,” doesn’t bring the party with it wherever it goes. Illegal Mezcal’s Steve Myers is teaming up with chef Lucio Palazzo of La Calaca Feliz to present a Mezcal-soaked feast guaranteed to ignite your passion for true Mexican cooking — and drinking!
$125
Canada’s loss was America’s gain when chef Nick Macri decided to relocate from his home city of Toronto to Philly. Today he’s the sous chef and charcutier of Southwark, a long-running Queen Village favorite for refined, energetic seasonal cooking. Macri has a reputation as one of the top meat men in all of Philly, his creative salumi, sausages and terrines setting the bar extremely high for charcuterie makers. At this class, Macri will discuss the vital basics of making charcuterie and show off his skills with generous plates of his best scratch-made stuff!
$150
We respectfully ask that you refrain from smashing all of COOK’s plateware into smithereens at this class, headed up by James Wells. But we still fully expect the head chef of Opa (put that plate down!) to bring you on a journey through the modern Greek fare that’s made brother/sister team George and Vasiliki Tsiouris’ Midtown Village restaurant such a hit. We also hear Chrisoula Tsiouris, George and Vasiliki’s momma, might be in the house to break down some classic family recipes for the hungry crowd.
$150
COOK regular Brian Freedman has a knack for breaking down wines from around the world in a fun-loving and approachable way. For his latest evening with us, the well-versed writer and consultant is taking on the Albarino grape, one of the Iberian Peninsula’s most celebrated exports. Learn how to pick out the many nuances of the white wines and learn how the versatile pours pair with a wide variety of food.
$155
Genevieve Sherrow, certified gluten-free cooking instructor and consultant and author of The Gluten-Free Warrior, will break down secrets of gluten-free baking in this Sunday afternoon class. One of the more complex and complicated facets of the gluten-free cooking experience is baking, but Sherrow takes a straightforward and hands-on approach to the challenge, relying on grain, nut and legume flours that, when treated right, can often produce results superior to traditional wheat flours! Sherrow will show you how to craft breads, cakes, cookies and more for celiacs or eaters following a gluten-free diet.
$65
Carmen Cappello, executive sous chef of The Moshulu and part-owner of The Smoke Truck, knows his way around the kitchen, and he’ll prove that he can also cook to please the discerning beer geek at this class with Dan Berlin of The Farmers’ Cabinet. Pairing up five elaborate courses, many of which feature beer in the cooking process, with artisanal beverages hand-selected by Berlin, this is the evening for you if you like to eat your booze at much as you like to drink it!
$125
Entering its ninth year, The Philadelphia Whiskey & Fine Spirits Festival (taking place on October 25 at Lincoln Financial Field) features a wide selection of spirits from around the world including premium whiskey, scotch, malts, bourbon, rum, vodka, gin, tequila, and much more. In anticipation of this great fest, COOK is teaming up with guys from Lemon Hill for an evening dedicated to mother of all spirits: whiskey. There will be tastings and cocktails courtesy of barman extraordinaire, Al Sotack, and a whole menu paired perfectly by Chef Joel. This class is a whiskey lovers dream!
$155
With overfishing on a staggering rise, we as food-buyers need to make sound choices on what we choose to purchase from our seas. Join recognized sustainable seafood enthusiast, Chef Kris, for an evening of seafood alternatives, including cured Spanish white anchovies, Grilled Rappahannock oysters, Spanish mackerel, Alaskan cod and more. This is a great option for pescatarians, advanced fish eaters or those people looking to learn more about responsible fishing practices.
$150
Jessie Prawlucki is a pastry doyenne and founder/owner of East Passyunk Avenue's Belle Cakery and Pastry Chef of the highly celebrated, Fond BYOB. Chef Jessie returns to COOK for a lesson in combining two of her favorite things: pastry and cheese. Her class will center around cooking and baking with cheese for parties and entertaining, and include savory and sweet preparations that highlight the flavors and personalities of the cheeses and her special techniques for perfect pastries.
$75
This summer, COOK began a partnership with Chester County’s Wyebrook Farm, becoming the exclusive Center City location to pick up Farmer Dean’s sustainably- raised and 100% pasture-raised poultry, pork and beef. For Wyebrook’s second class at COOK, join Farmer Dean Carlson alongside his chef, Janet Crandall, for a lesson in all things chicken. Chef Janet, Wyebrook’s full time chef and butcher, has lived much of her adult life in New York City. She was an instructor at the French Culinary Institute in Manhattan for 10 years and also worked with Lafrieda Meats, one of the finest butchers in New York. Janet's background as a teacher is an asset as she will show guests how to break down one of Farmer Dean’s pastured chickens and make use of the whole animal. Chef Janet will also create a menu of delicious, locally-raised and produced chicken dishes. This is a class for those who simply love chicken or want to make use of the whole bird in new and different ways.
$155
Zavino’s Chef, Carlos Aparicio, who worked at Italian powerhouse restaurant, Serafina, before coming to Zavino, knows a lot about pasta. He has to: he changes the pasta at Zavino daily. The restaurant – located on one of Philly’s new “Restaurant Rows” (Midtown Village’s 13th Street) – serves homemade pastas, seasonal small plates and Neapolitan-style pizza pies. Chef Carlos will demo and prepare several different types of pasta and sauces for you to show off to your friends and family at upcoming gatherings.
$155
In 1919, the 18th Amendment was passed, clearing the way for 13 years of the folly that was Prohibition. The “Noble Experiment” lasted from 1920 to 1933. During this time, people actually drank more than ever, even though the cocktails weren’t exactly top notch. Barkeeps had limited access to good booze, so they used sweeteners and juices to cover up the taste of the rough hooch. A few cocktails from the era survived, having been lovingly restored in the best mixology joints around the country. At COOK, Ryan will demo and re-create a handful of the beloved classics, paired with a menu prepared by one of COOK’s resident chefs.
$150
Autumn means two things to us at COOK: apples and former Best of Philly® winner, Bubbie’s Apple Cake. Louise, AKA Bubbie, AKA Audrey’s mom, will be joined by Audrey’s sister, Susan, for a demo that includes their famous family apple cake recipe, as well as the Taichman family’s winning carrot cake and blueberry pie recipes. This a great class for getting into the holiday baking spirit by starting with the classics. This afternoon with Bubbie and Susan is perfect for budding home-bakers looking to expand their repertoires.
$75
It’s beginning to look a lot like dessert time! Join Chef Christina, Executive Pastry Chef at Barclay Prime, for a lesson in holiday sweets. Formerly the Pastry Chef at Amis and Union Trust Steakhouse, Christina will show guests how to make a large item to bring to parties and an individual item for hosting a dinner party. Three different desserts total with recipes will be demo’ed, and guests will be provided with Christina’s ideas for fun giveaways at parties. Christina is also an experienced teacher so this class should not be missed by any established or aspiring bakers (or those with a sweet tooth!).
$75
We may all being crying for Argentina after this delicious feast by Chef Pat (AKA Pascual) of the Italian Market’s 943 BYOB. Chef Pat, who is an Argentine and Italian by birth, may even be bringing his mom along to help make traditional empanadas, delicious meats and a whole host of other Argentine delicacies! So connect with your inner gaucho and come hungry! This class will be hosted by Michael Klein, the editor/producer of philly.com/Food. Michael is also responsible for writing about the restaurant scene in his Inquirer column, Table Talk.
$145
It’s Halloween, and at COOK, that means we are going to celebrate with our favorite, freaky foods. Join Chef Val and Sommelier Tim from a. kitchen for an evening of delicious (yet slightly unconventional) delicacies. Do you like foie gras, pâté and sweetbreads? Then join us (in costume, if you’ve got one)! Chef Val will create a whole menu of Halloween-appropriate dishes that will be anything but “offal” to the taste.
$165
NOVEMBER 2012
An influential non-profit founded in the 1960s, the OIC has empowered tens of thousands of disadvantaged Philadelphians through education, job training and economic development. One of their most valued vocations is the food industry —Chalie Schmidt’s domain! Join the expert chef as he shares stories and warms you up with his takes on filling, soul-satisfying winter soups, stews and sides.
$125
Philly’s cupcake queens are coming back to COOK for a holiday baking extravaganza in celebration of their brand-new Brown Betty Cookbook. Join engaging mother/daughter team Norrinda and Linda as they prepare some of their most delectable holiday recipes — and it’s not just limited to cupcakes, either! Family secrets included.
$90
Chocolate: What more is there to say? Dive into the holiday spirit with Ayanna Simms and her decadent chocolate baking. Simms, who’s spent the past 23 years in the culinary world and is currently executive pastry chef at Ella's American Bistro in Wayne, will highlight easy-to-replicate sweet-tooth recipes for the home chef.
$85
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Join us the day after we go to the polls as America’s own Scott Schroeder (South Philly Tap Room, American Sardine Bar) goes head-to-head against his Canadian chef cohort Nick Macri (Southwark, La Divisa Meats) in an Open Stove Masters installment that’s as much about national pride as it is about food. These two frenemies promise delicious food — and endless smack-talk!
$190
“It just tastes better at a restaurant!” This can be applied to pretty much any dish when compared to its home-COOKed counterpart, but nowhere it is more apparent than at a classic American steakhouse. How are they able to conjure up such exciting results with seemingly simple ingredients and techniques? Davis Langhorne, chef-partner of top Radnor destination Fleming’s, will reveal all his meaty secrets at this dinner, guaranteed to satisfy curious grill jockeys and straight-up steak lovers alike.
$175
With the winter holidays fast approaching, pick up seasonally delicious COOKie-decorating tips at this class for every member of the family. Under The Icing’s Lee Ann Erlbaum will guide students as they learn to make fondant shapes, symbols and more to adorn perfect holiday treats. A great class for parents and grandparents and their kids and grandkids! A single ticket to this class admits one child along with an adult/parent.
$75
Anyone who’s ever eaten brunch at South Street’s beautiful Supper knows just how good Mitch Prensky’s kitchen is at maximizing the fun of our favorite (typically hung over) weekend morning activity. We’re in luck this month, as Mitch himself will be in the house to COOK up an elaborate brunch the Supper way! Make sure you wear your Bloody Mary-drinkin’ pants.
$100
Few cuisines on the planet work more gracefully with wine than Italian, considering the flavors both delicate and dramatic and the diversity in culinary approach. Executive chef Rosario Romano, who runs the kitchen at Old City’s Ristorante Panorama, sets out to prove it with this class centered around pairings. Panorama is famous for having the largest cruvinet system in the world, and Romano, a South Philly native, knows how to pair food with its treasures better than anyone. Come eat and drink the evidence of his expertise!
$165
Since its debut in 2008, Bistrot La Minette has set the bar extremely high for French fare in Philly. Chef, owner and COOK regular Peter Woolsey, who lived and studied in France extensively before opening La Minette, has an amazing handle on the very specific bistro style of COOKing and all the delicious idiosyncrasies that come along with it. Here’s your chance to get a truly authentic Gallic taste right here in Philly.
One of the most high-profile openings of the past year was Tashan, Munish Narula’s ambitious take on Indian COOKing. Sylva Senat, a highly accomplished chef who’s worked all over the world, heads up the Broad Street restaurant’s ambitious kitchen, applying contemporary technique and whimsy to traditional South Asian dishes and ingredients. This class is a rare opportunity to get up close and personal with Senat to learn exactly what makes one of Philly’s hottest chefs tick!
$185
Stateside has won tons of accolades in the last year, thanks in huge part to chef George Sabatino’s thoughtful domestic menu. One recent distinction the chef earned was top honors in the national Ommegang “Hop Chef” competition. At this class, he’ll team up once again with the Cooperstown brewery to share pairings both classic and contemporary. Beer drinkers, come thirsty (and hungry)!
$195
Who says Thanksgiving is all about meat? Rachel Klein, who recently opened the successful Miss Rachel’s Pantry in South Philly, has proven that 100% vegan COOKing can be bold, flavorful, rib-sticking and fun. She’ll recreate a traditional Turkey Day spread her way at this class, which will be a true family affair. Her father, longtime Philly food writer Michael Klein, and her Grandmom Sybil will also be in the house!
$110
Shayna Marmar is an expert at making the time spent in the kitchen as fun as possible for little guys and girls, all while getting hungry parents involved! Let the creator of kid-centric company Honeypie teach your family how to put together some fun and engaging side dishes just in time for the Thanksgiving table. A single ticket to this class admits one child along with an adult/parent. This class will be hands-on and safe for kids ages 5 - 10.
$75
Jon Cichon is known for pulling off some unexpected stuff at COOK— he recently butchered an entire tuna for us! — but he’s never gotten quite this wild. For this class, the talented chef of Lacroix is putting together a meal based around unique and versatile game meats. Crossbow in the shop? No worries — Cichon’s got the hunting part covered, so simply come armed with an open mind and a big appetite.
$190
To the dedicated oenophile, Bourdeaux might be the most recognizable city in Southwestern France, but there’s so much more to the viticulture of the region than just that. Prolific local food/drink writer and beverage consultant Brian Freedman, who always heads up COOK classes with the ideal balance of sharp knowledge and total approachability, will outline an inspired selection of wines from the Southwest, demonstrating first-hand how they work with food.
$165
One of Philly’s best-loved pastry chefs, Angela Ranalli makes sure the end of the meal at must-visit East Passyunk restaurant Le Virtu is just as tremendous as the beginning and middle. No surprise, then, that she is highly experienced in the intricacies of Italian holiday sweets. Ranalli will run down the many varieties of traditional from-the-boot Christmas COOKies, showing you exactly how to bake them at home for generous gifting (and/or selfish eating).
$85
Can it get more decadent than this? Chef Chris Painter, who’s made a huge splash in Rittenhouse with the opening of his soulful Il Pittore, has no problem with going over-the-top once in awhile — and that’s exactly what he’s going to do at this opulent class, where each dish will highlight the white truffle. These once-a-year treats are extremely hard to come by — who better than Chef Painter to make sure you experience the delicacy in its most epic state?
$210
Philly kitchen veteran Dionicio Jimenez keeps Center City’s Mexican fans extremely happy with his inspired home cooking at El Rey, but too rarely does the gifted chef get to step out from behind the line and talk to his loyal diners. Here’s an excellent chance to meet this passionate and knowledgeable native of Mexican food mecca Puebla, listen to his story and (of course) eat his incredible family recipes.
$175
Chef Pon Poeta has been passionate about her native Thai cuisine her whole life. WIth 30+ years in the restaurant industry, Chef Pon will make her COOK debut preparing a menu of delicious Thai staples such as Lemongrass Soup, Pad Thai and more. It will be Thai-riffic!
$175
Art in the Age’s local line of boutique spirits is hugely popular among Philly bartenders and drinkers alike. At this class you’ll get the chance to try expertly mixed tipples capitalizing on the unique profiles of AITA’s two newest entries: RHUBARB, whose warm, friendly base flavor you can probably guess, and SAGE, a clever gin alternative that’s proving to be a huge hit in local cocktail outfits. Small plates will be prepared by Lotus Farm to Table.
$165
DECEMBER 2012
With overfishing on a staggering rise, we as food-buyers need to make sound choices on what we choose to purchase from our seas. Join recognized sustainable seafood enthusiast, Chef Kris, for an evening of delicious seafood alternatives prepared by someone recognized by Fish2Fork for his "outstanding responsible seafood choices" and acknowledged by Food & Wine Magazine for his "efforts in serving invasive species". This is a great option for pescatarians, advanced fish eaters or those people looking to learn more about responsible fishing practices.
$160
Matyson chef, Benny “The Noodle” Puchowitz, is bringing his love of noodles back to COOK for a special Cheu Noodle Bar preview. He and Cheu partner, Shawn Darragh, will show guests how to make some of their possible new menu items. Ben is one of Philly’s best young chefs and this should not be missed by his fellow noodle lovers.
$85
James Beard Award-winning chef, Michael Solomonov, is a superstar in Philly, and rightfully so. Zahav, his Society Hill Israeli dining hotspot, is considered one of the top restaurants in the city but he won’t be making high-end Israeli food at COOK in December. That’s right – Superstar Solo is mixing things up by preparing and demo’ing a meal that he (and his fellow chef friends) might eat on a night in their own home kitchens. This will be a real insight into the process of Chef Solo and entertaining as always.
$225
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Held once a month, this is a fast-paced and unpredictable competition between two up-and-coming chefs whose names may not yet be well-known throughout the Philly dining scene. COOK provides mystery ingredients and we 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! They'll supply the eats, we'll supply the booze and good time — all you need to do is show up and give it to 'em straight!
$185
Cherry Hill’s Flying Fish Brewing Company is considered one of the East Coast’s top craft breweries. Join FFBC owner Gene Muller,when he is joined by Lacroix’s Exectuive Chef, Jon Cichon, for a beer lover’s feast to remember. Beers will be drinked/dranked/drunked and used in Chef Jon’s food. Did we mention there will be beer? Jon’s sophisticated cooking-style make this class one of the most exciting classes in recent memory.
$185
Want to get a sneak peek of one of Philly's most exciting new restaurants coming to East Passyunk Avenue in 2013? Then don't miss Chef Christopher Lee's debut at COOK! Prior to opening his own restaurants, Chef Christopher was the Executive Chef of Charlie Palmer’s flagship NYC restaurant Aureole and participated in Bravo’s inaugural season of Top Chef Masters. From 2006 to 2008, Chef Christopher was the Executive Chef at Gilt in New York City, where he earned the restaurant a very respectable two Michelin stars. During the same time period, Lee was among Food and Wine magazine’s “Top Ten Best New Chefs.” Lee was equally successful in garnering excellent ratings for his previous work at Steven Starr’s legendary restaurant Striped Bass in Philadelphia. Under Lee’s direction from 2004 to 2006, Striped Bass received a highly coveted “Four Bells” review from the Philadelphia Inquirer, the title of “Best New American Restaurant 2004” by Travel + Leisure magazine, and in 2006 was selected as one of the country's top restaurants by Gourmet magazine. Additionally, in 2005, the James Beard Foundation recognized Lee as the “Rising Star Chef of the Year.”
$175
Long before Audrey Claire Taichman opened COOK, she made a major and lasting splash in Philly with the launch of her eponymous BYOB, located just a few storefronts down from our kitchen. Serving honest, clever and delicious Mediterranean-inspired fare, Audrey Claire has proven to be a smash hit, thanks in no small part to Lou Boquila, the man behind the restaurant’s success in recent years. This is an extremely rare opportunity to get one-on-one with one of the neighborhood’s most quietly innovative chefs behind one of the city's most celebrated BYOBs. Don’t miss this!
$160
Rittenhouse Square’s Parc Brasserie is a mecca of traditional French brasserie fare. Join the popular and chic neighborhood hangout’s Executive Chef, Anthony Goodwin, when he makes his COOK debut showing off some of the Parc menu’s biggest and best sellers. After this meal, you will be ooh-la-la’ing all night long.
$175
Greece: cradle of Western civilization and birthplace of modern democracy, the Olympic Games and spanakopita. Spend an evening at COOK learning how to take traditional Greek dishes and give them a modern spin. This multi-course meal, brought to you by Opa’s Chef James Wells and owners George and Vasiliki Tsiouris (plus their mom!) will be paired with Greek wines and have us all breaking some plates at the end. (Just kidding!)
$175
Opened in 2011, Zeppoli is a small and romantic BYOB located in Collingswood, NJ. Under Chef/Owner Jospeh Baldino, the restaurant has recieved popular and critical acclaim for its classic yet simple, Italian cuisine with a strong focus on Sicilian cooking. Chef Joey spent many years working his way up the restaurant ladder, beginning as a bus boy at a small local trattoria before graduating from both Temple University and The French Culinary Institute. He eventually ended up as Chef de Cusine at Vetri Ristorante – no big deal. Chef Joey returns to COOK for what promises to be the best Feast of the Seven Fishes you will probably ever have. Don’t delay signing up for this one!
$185
Is your only experience with brandy sneaking nips out of your parents' liquor cabinet back in the day? Then take heed! Al Sotack, beverage manager of Lemon Hill and head bartender of The Franklin, will join us at COOK talking all things brandy and how to best take advantage of this hearty spirit in the chilly winter months. From straight sipping to blending and stirring, Al's got you covered. On the food side, Lemon Hill executive chef Joel Mazigan will craft a special paired meal, offering tips on what you can prepare at home during your own brandy-soaked sessions.
$165
It’s cold out there, COOKies. What better way to warm your soul this winter than with some new and delicious soup and stew recipes. Led by COOK regular Becca O’Brien of Green Aisle Grocery, you are sure to learn how to make (and enjoy) this staple food of winter.
$125
Attention lovers of bubbly: join food and wine writer, Brian Freedman, for an evening that is all about sparkling wines (think cava, prosecco and champers!) paired with a menu of perfectly sparkler accompaniments. Even if you don’t think that sparkling wines pair well with food, be sure you check this class out. Your tastebuds will thank you for it!
$165
It’s going to be muy caliente at COOK this holiday season! Chef Rafael Gonzalez of the Four Seasons Hotel Philadelphia will create several Latin-inspired dishes utilizing fresh, custom blended spices and ingredients to add a little zest to your traditional holiday meals, including his famous paella. This class will also feature cocktail pairings by Four Seasons mixologist, Mike Haggerty, highlighting signature cocktails made from ingredients found within 50 miles of the hotel, including herbs and items from the hotel’s unique rooftop garden.
$185
Encourage your little gingerbread general contractors to tap into the holiday spirit at this lighthearted afternoon led by Honeypie's Shayna Marmar, a new friend of COOK who specializes in fun-filled hands-on children's classes! Gingerbread houses are one of our most popular (and delicious) holiday traditions, and Shayna will fill in parents and kids alike on the best ways to make sure your tasty abode looks as beautiful as it tastes. All construction materials necessary to build the house of your dreams will be on hand, and we can guarantee there will be no evil witches in attendance. Finally, an opportunity for all your sweet-tooths to scream "WE BUILT THIS!" while remaining completely bipartisan!
$65
Pork and Pinot: few words sound more beautiful together. This dynamic but underpublicized pairing is something Carlos Aparicio and Jason Brooke of Zavino believe in so strongly that they want to share with the lucky few who land a seat for this evening. Wine expert Brooke will pair his chef's multiple porktastic courses with a diverse lineup of Pinots, schooling us all on the incredible versatility of the grape when it comes to food.
$175
Late Hanukkah/early Christmas present alert! Cook is thrilled to announce a very special holiday pop-up class with Chef Jennifer Carroll. Join Chef Jen, star of Bravo's Top Chef and Life After Top Chef, for a one-of-a-kind holiday feast sure to get you in the spirit of the season. In addition to her TV appearances, Chef Jen made a name for herself training under superstar Chef Eric Ripert at NYC's Les Bernadins before heading up his kitchen here at the Ritz Carlton's 10 Arts. With the opening of her NYC restaurant, Concrete Blonde, happening in 2013, this may be the last time she will be cooking in Philly for some time so don't miss out!
$250
Party! Pizza party! Looking for something to do with all those relatives you have staying with you the week after Christmas? Bring them to COOK for an evening of pizza making with Chef Arthur Cavaliere of East Falls’ In Riva. Specializing in perfect pizza pies is what Chef Artie does and his enthusiasm for pizza will show when he goes through the whole process – from perfect crust to delectable topping ideas.
$125
Do you love to entertain at home? Would you like to do more of it? The essential elements of any good party are as follows: cocktails and canapés. These two topics you need to know and this class will cover both. Join COOK veterans Ryan and Laura for an evening where you will learn to make perfect cocktails and hors d’oeuvres.
$165
Is your New Year’s resolution going to be to eat fewer sweets? Then this is the baking class for you! Join Ayanna Simms, who has spent the past 23 years in the culinary world and is currently the Executive Pastry Chef at Ella's American Bistro in Wayne, PA, for an afternoon learning how to make a number of small sweet bites (such as petit fours) that are perfect for any time of year.
$80
JANUARY 2013
If you know Thai food in Philadelphia, then you know that Manayunk’s Chabaa Thai Bistro is one of the best. But if you’re not a Thai aficionado and you’ve never even heard of pad thai, the fresh and authentic cuisine prepared by Best of Philly® winner Chef Moon Krapugthong will win you over instantly with the true spirit and traditions of authentic Thai cuisine. Chef Krapugthong’s menu will include a demonstration of some of her best and most popular dishes as well as a discussion of Thai spices, flavors and cooking techniques.
$175
With a new year inevitably come resolutions to eat healthier. Rachel Klein, the “Miss” behind Miss Rachel’s Pantry, one of Philly’s few vegan restaurants, is kicking off 2013 at COOK with a vegan bang. Join Rachel as she demos some of her delicious vegan fare that she also prepares as part of her meal delivery and catering company. You don’t have to be a vegan to come to this class and enjoy her hearty, healthy, home-style vegan goodies… But you should be a good eater!
$120
It’s no secret that chef/charcutier Nick Macri of Southwark is a meat master, but you might not know that his family hails from southern Italy’s Calabria, an area known with a truly unique culinary heritage. Spicy red chili peppers might be the most recognizable hallmark of Calabrian cuisine, but there’s so much more to it than that. Macri’s menu will be centered around the pork dishes traditionally served in Calabria in the winter months, with a few Italian surprises thrown in for good measure!
$165
It’s the most important meal of the day, and who better to teach you all about it than Executive Chef of The Fitzwater Café, Stacey DiPlacido. Chef Stacey, who was previously a teacher at Williams Sonoma, was recently awarded Best Breakfast in the US by the TV show “America’s Best Bites”, as well as best breakfast award in Philadelphia magazine. Come and enjoy some delicious breakfast goodies and learn some new recipes to spice up your morning. We will be serving bloody marys and mimosas (so it may not be the healthiest meal of your day).
$100
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Held once a month, this is a fast-paced and unpredictable competition between two up-and-coming chefs whose names may not yet be well known throughout the Philly dining scene. COOK provides mystery ingredients and we 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! They’ll supply the eats, we’ll supply the booze and good time — all you need to do is show up and give it to ‘em straight!
$185
Have you always wanted to make your own sushi at home? Well, now you can. Join Chef Kevin of Zama for an evening of hands-on sushi making. You’ll learn to make different rolls as well as all the tools and techniques necessary to do it at home. Chef Kevin will also demonstrate the art of Japanese knife sharpening.
$185
Start the New Year off on a healthy note! One of COOK’s resident instructors, Katie Cavuto Boyle, knows good, healthy food and how to make it fun. She should, after all, having worked with numerous athletes, including the Phillies. At COOK, she will bring her fun-loving attitude towards healthy cooking for a menu of delicious and non-guilty pleasures.
$150
At COOK, we love our red wine, and this class is sure not to disappoint. COOK’s resident wine guru, Brian Freedman, is making January all about big and rich red wines that pair well with heartier foods. Think warm-climate wines from Southern France, Napa/Sonoma, warmer vintages in Spain, Portugal and so on. Guests will sample a variety of big reds and enjoy a multi-course meal paired by one of our popular, resident chefs.
$175
Do you like to eat fish but not like to cook it? Then this is the class for you! Join Sole Food’s Chef Jim Gallagher for a class that will wipe away any fears you have about cooking fish at home. He will demonstrate the techniques of cooking different types of fish and show different preparations that will be easy for home cooks to replicate.
$155
FACT: Brothers Eric and Mark Plescha are arguably the best chefs in the region that you’ve never heard of. The brothers, who both earned culinary art degrees, have worked with numerous industry leaders responsible for some of the Philadelphia area’s most prominent restaurants. Since 2009, the brothers have been bringing a progressive American dining approach to the Bucks County area and this is one family you’re only going to be hearing more of. Their menu at COOK will feature their seasonal favorites and include some of their modern techniques to cooking, such as sous vide. Seriously, you want to be able to say you knew the Brothers Plescha way back when!
$165
You asked for it. You got it! Learn how to make everyone’s favorite Vietnamese noodle soup with Twenty Manning Grill’s inimitable Chef (and the ultimate gentleman), Kiong Banh. We all have our favorite pho place in town, but Chef Kiong will show guests how to prepare this perfect winter soup at home. He’ll show you the best rice noodles, the best meat and all the herbs and spices that go into this flavorful favorite. The menu will consist of additional Vietnamese dishes as well but the pho-cus here will be on the soup.
$155
Fiesta. Forever. Chef Tim Spinner returns to COOK for a street food party that is sure to be caliente. At the helm of Fairmount’s hugely popular restaurant La Calaca Feliz, Chef Tim brings all the fun and flavor of Mexican cooking to hungry guests daily. Now at COOK, he is takin’ it to the streets for an evening of to-die-for Mexican street food. Beverages will be paired by Dave Greenstein of The Wine Merchant so this really will be a fiesta to remember. Sombreros are optional but a piñata is guaranteed. Michael Klein is the editor/producer of philly.com/Food and writes about the restaurant scene in his Inquirer column, Table Talk.
$165
Though he’s cooked all over Philly, Chef Matt Zagorski had made an impression all his own with Hickory Lane, his popular neighborhood restaurant in Fairmount. For this class, the master of elevated bistro food will work with Wine Merchant expert Mitch Skwer to pair his food with a diverse lineup of vino. Mitch will break down basic tips and secrets to selecting the absolute perfect pour for any dish, from hors d’oeuvres all the way through to dessert.
$155
Chef Chris Scarduzio has come a long way since growing up as one of sixteen living in a West Philadelphia row home. He is currently Chef and Proprietor of several award-winning restaurants in Philly and Atlantic City, including Table 31 at the Comcast Center, and Mia and Scarduzio’s in Atlantic City. His history is unmatched in the area and his awards and acknowledgements bare testament to his talents. Needless to say, Italian favorites come naturally to Chef Chris whose grandparents emigrated from the Abruzzi region of Italy. Join Chef Chris at COOK when he will prepare a delicious menu of classic Italian dishes all done with a new twist.
$195
According to the team at Magpie Artisan Pie Boutique, “pies make people happy”, and we at COOK couldn’t agree more. Join Holly Ricciardi of Magpie for a hands-on apple pie making class and learn the secrets to making your own one-of-a-kind artisan pie. Guests are asked to bring their own rolling pins and will be taking their pies home to bake after class. This is a perfect class for novice bakers or those looking to put a new spin on an American classic.
$85
Are you sick of making pasta sauce from a jar? Then this is the class for you! Join veteran cooking instructor, Chalie Schmidt, for an evening of traditional and exciting pasta sauces including Puttanesca, Bolognese, Alfredo and more. Chef Chalie will demo and serve five sauces that are simple enough to make in your own home. This is a great class for couples who like to cook together and who are looking for useful tips on creating delicious Italian pasta sauces at home.
$165
Beer and meat lovers: rejoice! Join sausage and charcuterie expert, Chef Carmen Cappello of the Moshulu, for an evening of pure, unadulterated sausage making. Originally developed as a means to preserve and transport meat, these days we make and eat sausage cause it’s delicious. Chef Carmen will demonstrate a number of sausage making techniques and guests will enjoy a menu of various sausage types and styles. This class will also feature a number of carefully chosen beer pairings including some small batch home brews.
$155
Cyprus is a country with a rich complex history and a dynamic location in the eastern part of the Mediterranean. The island has been invaded many times throughout history and each invasion brought another layer to the native cuisine. At Kanella, Chef Konstantinos consistently serves a rustic and authentic menu of Greek food with a hint of Turkey, France, Italy, England and the Middle East. Since opening Kanella in 2008, Chef Konstantinos has blended the earthiness of his Cypriot childhood with the refinement that comes from his classic French training. This month at COOK, Chef Konstantinos will prepare a menu of classic Cypriot small plates (the way food is served in Cyprus) rich in flavor and freshness.
$175
Chocolate and wine together… need we say more? Join celebrated chocolatier, John Doyle of John & Kira’s, alongside wine expert, Ryan Fonash, for a chocolate and wine pairing of the most decadent proportions. Various styles of both will be sampled, served and discussed, as will a three-course menu to absorb all the rich chocolate-y and wine-y goodness.
$165
Robert Burns (January 25, 1759 – July 21, 1796) was a Scottish poet and lyricist. He is widely regarded as the national poet of Scotland and is celebrated worldwide to this day. Every year, on or near his birthday, across the globe, fans of his poetry and Scottish loyalists celebrate “Scotland’s favorite son” with a meal and gathering full of food, drink and merriment. This year, Kennett’s Chef, Brian Ricci, is bringing the tradition to COOK for an evening featuring more than just haggis and Scotch whisky. Chef Brian has been throwing very popular Burns Night suppers at his restaurant for years so you know the haggis must be good.
$155
Though the Eagles won’t be in the Super Bowl, that doesn’t mean you can’t learn how to make and throw a Super Bowl party full of hearty Italian comfort foods and perfectly paired Italian beer and wine. Join the South Philly Tap Room and American Sardine Bar’s “top dog”, Chef Scott Schroeder, when he is joined by Marc Vetri’s beverage expert, Steve Wildy, for an Italian twist on the fare served on football’s biggest night.
$165
Celebrated pastry chef, Angela Ranalli, returns to COOK with a class sure to make you fall in love (with her creations, anyway). Angela will show the more artsy side of pastry by making homemade, infused alcohols and beautiful, bites size desserts using herbs, edible flowers and roots. Think seduction. Think aphrodisiacs. Think Valentine’s Day. Brighten things up in January with a class full of potions, petals and pastries guaranteed to get you feeling the love this winter.
$85
It’s said that Rittenhouse’s Barclay Prime, right down the block from COOK, has always been restaurateur Stephen Starr’s personal favorite restaurant in his highly successful and diverse repertoire. Find out why at this class, which will feature Barclay executive chef Jeffrey Froehler revealing what makes the dynamic and innovative boutique steakhouse so great. If you’re a meat eater, this is the class for you — steaks are high, so take a gamble and join us for this prime party!
$185
Best of Philly® winner and Four Bell-awarded Chef Pierre Calmels returns to COOK with a multi-course meal that will knock your chaussettes off with the first bite. With one of the most impressive CVs of any chef in town, Calmels, formerly of Le Bec-Fin, Les Crayères in Reims, France and Restaurant Daniel in New York City, alongside wife Charlotte, have made Bibou one of the consistently best restaurants in Philly, and a mecca of French cuisine. The Calmels’ restaurant represents the very best in French countryside cooking and this class is a “must” for any Francophile or lover of French gastronomy.
$195
Opened in Fall 2011, Vedge is a modern vegetable restaurant by Philadelphia Chefs Richard Landau and Kate Jacoby. Landau and Jacoby have taken their acclaimed Horizons vegan restaurant concept to the next level with the highly celebrated Vedge which offers a classically elegant dining experience with a progressive, bold approach to cooking. Join Chef Rich at COOK for a menu that is globally inspired, using locally sourced ingredients that closely follow the seasons. Absolutely no animal products are used in the Vedge kitchen nor on this evening at COOK. This is not just a class for vegans though. Omnivores, vegetarians, and carnivores alike will enjoy this impressive and delicious cuisine.
$150
Chef Aaron Gottesman has worked with some of the most recognizable names in the world of food TV. So with training from two Top Chefs (Jennifer Carroll and Kevin Sbraga) on his resume, you know Chef Aaron is going to wow you with delicious fare to warm your soul and stomach this winter. Techniques such as braising meats will be highlighted during this class and he will put a gourmet spin on many comfort food staples such as everybody’s favorite wintery comfort food: chili.
$160
FEBRUARY 2013
Shhh! Don’t tell but plant-based diets are where it’s at! Join former vegetarian of 10 years, Becca O’Brien of Green Aisle Grocery (she is responsible for all their private label goodies), for a night of sumptuous vegetarian fare that is hearty and delicious. Whether you already subscribe to a vegetarian regimen or are looking to eat a bit more healthily, Becca is a great teacher who will show you that you don’t have to sacrifice flavor when you ditch the meat.
$135
Situated a few blocks from Rittenhouse Square, Russet is a treasure of a BYOB housed in an 1877 brick townhouse. Russet features a daily changing Italian and French-inspired menu using the finest local and seasonal ingredients. Chef-Owners Andrew and Kristin Wood create simple and honest dishes that highlight the natural flavors of the food. Join Chefs Wood(s) at COOK for an evening of delicious local flavor that has garnered them tons of favorable press and scores of loyal fans.
$175
Want to treat your sweetheart to some real treats this Valentine’s Day? Then join Diana Anello of Bredenbeck’s Bakery (a Philadelphia baking institution since 1889) for her debut at COOK, where she will demonstrate: icing techniques, including flowers and borders; how to smoothly ice an un-iced cookie; and how to decorate iced cookies. She'll bring fondant, rollers and cutters so you can make fondant shapes and decorate your own cookies and cupcakes. Diana is a true sugar artist and an award-winning pro at cake decoration who has appeared on numerous TV shows. A light snack but not a complete dinner will be served.
$100
COOK is thrilled to offer a sneak peek of Noord: a new Northern European restaurant coming soon to East Passyunk Ave. At COOK, Chef Joncarl Lachman will prepare a menu of items and ingredients served in Northern Europe and Scandinavia, including Seared Diver Scallop with Zaansemosterdsauce, Pan Roasted Quail with Zuurkool and Boterkoek met Advocaat (Dutch butter cake with brandy-almond custard). This is a rare chance to get a preview of one of the city’s next great restaurants. This class will be hosted by Michael Klein, the editor/producer of philly.com/Food. Michael is also responsible for writing about the restaurant scene in his Inquirer column, Table Talk.
$165
Chef Laura Frangiosa, the woman (and knives) behind Landsdowne’s highly anticipated The Avenue Delicatessen, returns to COOK to show off what the upcoming deli has in store. And it’s certainly something special - combining the two great deli traditions (Jewish and Italian) that are sure to make The Avenue a success. Chef Laura, who is a regular behind the burners at COOK, will be showcasing a number of Italian and Jewish deli favorites and what it takes to make the two worlds work together. Reuben arancini, anyone?
$135
The Philadelphia Inquirer’s Craig Laban (loudly) sang Fork’s praises and awarded the Old City institution an impressive 3 bells just last week. Now is your chance to see what all the worthwhile fuss is about with one of the city’s top new talents. COOK is thrilled to welcome Chef Eli Kulp of Fork for a feast of all things duck. Fork opened in 1997 and has been at the forefront of the city’s local food movement since. But with New York-transplant, Chef Eli Kulp now at the helm, Fork feels brand new all over again.
$190
Party! Pizza party! Join Chef Arthur Cavaliere of East Falls’ In Riva for a tutorial in all things pizza. Specializing in perfect pizza pies is what Chef Artie does and his enthusiasm for pizza will show when he goes through the whole process – from perfect crust to delectable topping ideas. He’ll show you how to make the best dough and serve up some other delicious Italian dishes from his fabulous restaurant.
$170
Roses are red. Violets are blue. Valentine’s Day is coming up fast. What are you going to do? Grab your sweetie and come to COOK where veteran cooking instructor Betsey Gerstein Sterenfeld of Lancaster’s Essen will lead couples in a class that is all about cooking together. You will learn to prepare some of your own dishes as well as learn from Betsey’s demos. So come ready to learn something new (and delicious) with your sweetheart!
$200
Italy: considered by many to be the greatest wine-producing country in the world. Join COOK’s favorite wine guy, Brian Freedman, for an exploration of Italian wines, including some regions and wines that are far lesser known. Brian writes and speaks about wine all over the world, so if you are looking to get your oenophile on, this is the class! A full dinner will also be served.
$160
Damen and Herren, it's about to get real Teutonic up in here! COOK presents a Germanfood and beverage extravaganza with wunderkind Jeremy Nolen of Brauhaus Schmitz, the premier German destination in Philadelphia. You’ll feast on examples of Jeremy’s modern approach to German cuisine. No passport required, but feel free to come in your finest dirndl and lederhosen.
$175
COOK is pleased to welcome the first couple of Portuguese food in Philadelphia: David Gilberg and Carla Gonçalves of KOO ZEE DOO. The Northern Liberties BYOB is inspired by the cuisine and flavors of Portugal and at the heart of Portuguese cuisine are quality ingredients prepared simply to preserve their distinctive flavors. Join the chef-owners of KOO ZEE DOO (the phonetic name refers to the general adjective "cooked" and to a traditional Portuguese dish, Cozido á Portuguesa) for an introduction to the best of Portuguese cuisine.
$185
Chef Keith Rudolf of the acclaimed Glen Mills restaurant as COOK celebrates the bounty of the land. Using hand-selected local produce, meats, and dairy products, Chef Keith will craft a menu from the seasonal harvest of farmers he knows and trusts. Local and sustainable are two of his standards for good food – and with a resume that includes working for legendary local chefs Tony Clark and Georges Perrier – he is certainly “one to watch” among young, local chefs.
$160
A celebration of nostalgic American classics is what Jones is all about. From fried chicken and deviled eggs to full-on Thanksgiving dinner, Jones has been praised by the Philadelphia Inquirer for its ability to walk the line between “brilliantly creative” cooking and more “familiar comforts.” Chef Andrew Wagner, executive chef since 2010, spares no expense or effort in executing his fresh, from-scratch approach in the Jones kitchen, which turns “classic mom preparations” into much more than the sum of their humble parts. Join Chef Andrew for his debut at COOK when he will teach us all a thing or two about comfort cooking!
$175
Acclaimed Chef and master of cheese, Patrick Feury, returns to COOK for a class about what else? Cheese! He will demo making cheese and cooking with cheese, utilizing products from local dairy farms and also prepare dishes using meats like goat and veal. This is a class for people who love cheese but also love celebrating good, local food. Chef Patrick has one of the most impressive resumes around so you’ll be grateful you let him do the cooking.
$185
David Boyle knows a thing or two about Italian food. After all, he is at the helm of Davio’s kitchen where he turns out delicious, fresh pasta dishes day in and day out. This class is the chance to learn from one of the most experienced pasta makers in town. Different shapes and sauces will be covered during the class so leave your Atkins diet at home and come ready to carb load with the best of ‘em!
$165
Philly’s favorite Francophile chef, Peter Woolsey, returns to COOK to give the people what they want: delicious French bistro fare! Join Chef Peter, whose escargots with bone marrow and anchovies were recently named one of the James Beard House’s 12 favorite dishes of 2012, is one of the best teachers COOK has ever had. Join the acclaimed French-trained chef for an evening of delicious and hearty French fare that will leave you saying ooh la la.
$175
APRIL 2013
Just about everything Iron Chef Jose Garces touches turns to restaurant gold and the Cira Centre’s JG Domestic is no exception. Opened in early 2011, the restaurant that features a menu of American-raised products and ingredients exclusively is a sure sign that the farm-to-table movement is here to stay. In April, join JG Domestic’s Chef de Cuisine, Yun Fuentes, for a menu of delicious American fare and domestic microbrew pairings. Chef Yun has been with Jose Garces since the beginning, ascending through the culinary ranks. Prior to JG Domestic, Chef Yun was the Chef de Cuisine at Tinto and Village Whiskey.
$180
At her successful South Philly cafe and catering company, Rachel Klein creates inspired vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for a hearty and heartwarming night of eats delicious enough to get everyone smiling, from straight-up vegans to dedicated meat eaters!
$125
Long a local favorite among Philly craft drinkers, South Jersey’s Flying Fish has emerged as one of the region’s most prolific and creative breweries. From their flagships to their popular “Exit” series, the Fish always goes down swimmingly — and it’s even better with cheese. Join Gene Muller for this queso-riffic undertaking, which will see the jovial brewery founder pairing his beers with fascinating cheeses hand-selected by Emilio Mignucci of Di Bruno’s fame.
$185
If you’ve wanted to throw a boss ‘60s-inspired soiree ever since season one of Mad Men but never knew where to start, we highly suggest joining us for this sure-to-be-a-blast evening at COOK. Daniela D’Ambrosio and Todd Braley, owners of Fishtown’s popular Pickled Heron, are hopping in the wayback machine with their personal takes on American dinner party classics, from groovy party dips all the way through to grasshopper soufflé. Bring your retro appetite, your best mod dance moves and period wardrobe if you so desire — our chefs will be rocking a tux and a vintage party dress just for the occasion!
$150
Everyone already loves to match beer with meat, but where does that leave fish on the pairing scale? There’s no one better to answer that question than a dude who cooks on a boat! Chef Carmen Cappello of The Moshulu will bring his seafood expertise to COOK along with beer man Dan Berlin of Bongo Zeptobrewery. Get ready for a fishy and fizzy evening of fun, featuring sea urchin bucatini, dayboat scallops, Spanish rock octopus and much more paired with Bongo’s bodacious pale ales, IPAs and porters.
$155
After putting in years of hard work in the all-star kitchens of restaurants like Le Bec-Fin and Lacroix, Lee Styer has emerged as one of Philly’s most exciting young culinary stars with his newly relocated East Passyunk restaurant, Fond. Join us for this unique opportunity to go one-on-one with the French-inspired chef Philadelphia Magazine ranked in the top 10 of its latest 50 Best Restaurants list.
$175
Savvy Philly diners know that East Falls’ In Riva has quickly become an on-point destination for simple-but-soulful Italian cuisine, executed by dynamic and knowledgeable chef Arthur Cavaliere. For this very special evening at COOK, he’ll match wits with Ryan Fonash, a wine expert from Vintage Imports, who will pair each and every one of Artie’s dishes with killer vinos straight from the boot. Mangia!
$175
Chef Brian Ricci of Queen Village’s Kennett has worked and trained across the country, including graduating with honors from the world-class French Culinary Institute in New York City, and at Philadelphia’s Django, Supper and Pub & Kitchen. He is also a talented artisan baker and specializes in seasonal cooking. But Indian cooking is a real passion for the veteran chef who spent many years working in the kitchen of Danny Meyer’s famed NYC restaurant, Tabla. There, Chef Brian worked to perfect Indian specialties with aplomb. This is the perfect class for people looking to make South Asian fare in their own homes.
$175
COOK is pleased to welcome the first couple of Portuguese food in Philadelphia: David Gilberg and Carla Gonçalves of KOO ZEE DOO. The Northern Liberties BYOB is inspired by the cuisine and flavors of Portugal and at the heart of Portuguese cuisine are quality ingredients prepared simply to preserve their distinctive flavors. Join the chef-owners of KOO ZEE DOO (the phonetic name refers to the general adjective "cooked" and to a traditional Portuguese dish, Cozido á Portuguesa) for an introduction to the best of Portuguese cuisine.
$175
COOK is thrilled to welcome Brooklyn-native Chef Ian Russo to Philadelphia! Chef Ian, AKA The Dirty Chef, has spent years refining his craft in some of the world’s best kitchens, including stints at La Reserve and Le Chantilly. His international experience took him through France and Belgium and even to the famed Roy’s in Honolulu. Upon returning to the East Coast, Chef Ian donned a toque at Bouley and Lespinasse in New York City. After years in top rated kitchens, Chef Ian opened his eponymous restaurant on the Upper East Side in New York City and soon his Dirty Drunken Ribeye was honored with New York Magazine’s “Best Steak in the City Award”. Chef Ian has now taken that steak and transformed it into the award-winning DirtyBurger®, bringing it and his signature style Dirty Cooking® to Philly’s own West Tavern as he, his kitchen team and service staff prepare to spice up the Philadelphia food scene.
$175
FACT: Brothers Eric and Mark Plescha are arguably the best chefs in the region that you’ve never heard of. The brothers, who both earned culinary art degrees, have worked with numerous industry leaders responsible for some of the Philadelphia area’s most prominent restaurants. Since 2009, the brothers have been bringing a progressive American dining approach to the Bucks County area and this is one family you’re only going to be hearing more of. Their menu at COOK will feature their seasonal favorites and include some of their modern techniques to cooking, such as sous vide. Seriously, you want to be able to say you knew the Brothers Plescha way back when!
$175
Life isn't all diamonds and rosé, but it should be. Join cook's go-to wine guy, Brian Freedman, for an evening dedicated to the perfectly pink potent 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. A complementary, multi-course will be served.
$165
Sure, you could have yourself “breakfast for dinner” by ordering lame diner pancakes at 7 p.m., but why not up the ante and join us for this egg-static event? Scott Schroeder, chef of SPTR and ASB, is a big fan of breakfast food, and is planning a multi-course wakeup-inspired meal reinterpreted just for COOK. Joining him is his good friend George Costa of Pub & Kitchen, a Philly Mag “Best Bartender” winner who will be mixing spirits to bolster the constitution better than your morning stretches ever could!
$165
Sushi lovers, rejoice! Sustainable seafood expert and sushi teacher extraordinaire, Amanda Bossard, owner of Otolith Sustainable Seafood, will be at COOK for a special, hands-on sushi making class in April. You will be provided with all the necessary ingredients and supplies to make and enjoy eating 3 maki sushi rolls using ingredients such as: a variety of species of Otolith’s sustainable seafood, cooked rice, nori, a variety of vegetables, organic soy sauce, sesame seeds, pickled ginger, wasabi, include complete personalized hands-on instruction for thawing sushi grade seafood, preparing rice, elements of sushi design, rolling hoso maki sushi (small nori rolls with rice and fish), and how to cut sushi maki.
$175
Local cake master, Thomas Heck of Davio’s Philadelphia, spends his days creating custom cakes for weddings/birthdays/special occasions so who better to teach COOK’s pastry lovers about how to make and decorate the perfect cake? Chef Thomas will demo two versions: a simpler cake and a more difficult one and will provide a recipe or two.
$80
Can you keep a secret? Join one of COOK’s newest and best instructors, Stacey DiPlacido of Fitzwater Café, for an evening of professional chef secrets revealed! Chef Stacey will cover knife skillls, short cuts to sauces, and what many restaurant chefs don't want you to know (cause then you’ll never want to eat out!) This is a great all-around class for beginners and experienced home cooks alike.
$145
MAY 2013
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Held once a month, this is a fast-paced and unpredictable competition between two up-and-coming chefs whose names may not yet be well known throughout the Philly dining scene. COOK provides mystery ingredients and we 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! They'll supply the eats, we'll supply the booze and good time — all you need to do is show up and give it to 'em straight!
$185
Your body is a temple so treat it like one. Join COOK’s favorite former gymnast turned uber-nutritionist and TV personality, Kate Cavuto Boyle of Healthy Bites, for an evening of the most delicious, fresh fare that spring has to offer. Think of all your fave springtime veggies (plus a couple of delicious and healthy proteins) and you have a meal that your body (and your body image) will thank you for. You don’t have to sacrifice taste for health and Katie is just the person to show you how.
$140
Never had cachaça? Well, you are seriously missing out! Cachaça is a liquor made from fermented sugarcane juice and it’s the most popular distilled alcoholic beverage in Brazil. A staple of tropical drinks, cachaça is the base for one of the most refreshing cocktails COOK has ever known - the caipirinha – which will be one of 5 cachaça-centric drinks served during this class. Join brand ambassador Krista Dumser of Leblon Cachaça for an evening of perfect spring and summer cocktails using this spirit known for its delicate, fruity nose as well as its versatility and ultra smooth finish. Cocktails will be paired with a Brazilian/Latin feast prepared by COOK’s favorite Latin heartthrob, Scott Schroeder, of the South Philly Tap Room and American Sardine Bar.
$175
Do something extra special for Mom this Mother’s Day: cook her brunch! Join RIVAL Bros Coffee, a small-batch roaster born and bred in the city of Philadelphia by proud natives and lifelong friends, Jonathan Adams and Damien Pileggi, and treat the woman who gave you life to a delicious brunch and lesson in coffee roasting (and drinking). Using the combined skills of Adams, a talented chef (formerly of Pub & Kitchen), and Pileggi, a roasting expert, RIVAL Bros offers a selection of coffees, blends and single-origins that have been custom selected and specially roasted to provide the best drinking experience possible. This May, the two will come to COOK (accompanied by their moms!) to share some wonderful brunch menu items and coffee secrets. This is the perfect Mother’s Day gift (whether you bring Mom or just come to arm yourself with the tools and knowhow to do it at home). Or maybe you simply like coffee and brunch…
$125
Grab your finest sombrero and vamonos to COOK for a Cinco de Mayo event that is sure to be caliente! (We know, our Spanish sucks!). But the food certainly won’t! Although always her true passion, cooking is the second career for Arizona native Chef Gina Rodriguez. Join Serrano’s leading lady for an evening of delicious and authentic Mexican and southwestern fare in paired with tequila-based drinks and more. Chef Gina, who appeared on the Food Network’s series Chopped in 2011, served as Executive Chef at Kokopelli and Max and David’s before joining the Old City institution, Serrano Restaurant, a year ago.
$160
In a courtyard at the end of a narrow, brick-and-pebble alley in quaint Lambertville, NJ stands a 23-year-old institution with fresh buzz: Hamilton’s Grill Room. Join Executive Chef, Mark Miller, for a special evening at COOK full of delicious seasonal fare that draws guests to the famous Delaware riverside eatery in droves. Hamilton’s Grill Room’s owner, Jim Hamilton, is also the father of New York chef Gabrielle Hamilton, whose culinary memoir, Blood, Bones and Butter was a recent bestseller and literary tour de force. So join us at COOK for a one-of-a-kind event featuring warm, soulful and sophisticated spring fare.
$150
Summer is almost here and that can only mean one thing: BBQs galore! So get a jump on your summer grilling with a lesson in meat grilling ideas and techniques (and even a lesson in sausage making!) from one of Philly’s most exiting young chefs, Pat Szoke of Pennsport hotspot, The Industry. This is the perfect class for fans of grilling ready to step up their game and really become Grill Master this summer. You will leave with plenty of ideas sure to get the ol’ Webber smoking again. *This class is not recommended for vegetarians.
$160
If there’s one thing Ryan Fonash knows, it’s booze. Join our favorite cocktail master for a lesson in delicious and sophisticated warm weather cocktails sure to get you ready to play bartender at BBQs and picnics all summer long. Ryan is known for taking classic cocktails and putting a new spin on them or featuring interesting and one-of-a-kind spirits. A full dinner will be served alongside the cocktails being demo’ed and served.
$165
According to the team at Magpie Artisan Pie Boutique, “pies make people happy”, and we at COOK couldn’t agree more. Join Holly Ricciardi of Magpie for a hands-on lesson in making the perfect strawberry rhubarb pie with brown sugar crumb topping. Guests are asked to bring their own rolling pins and will be taking their pies home to bake after class. The pie dough, filling and topping will all be discussed. This is a perfect class for novice bakers or for those looking to learn the secret to making your own, one-of-a-kind artisan pie.
$85
Chef Arthur Cavaliere knows a thing or two about Italian food. After all, he is at the helm of East Fall’s eatery In Riva where he turns out delicious, fresh pasta dishes day in and day out. This hands-on class is the chance to learn from one of the best pasta makers in town. Different pasta shapes and sauces will be covered by the Philadelphia-born chef who has been a part of the Philadelphia restaurant scene for nearly 15 years. Chef Artie has run some of the most successful kitchens in Philadelphia and Washington DC--Iron Chef Jose Garces' Amada, Stephen Starr's El Vez and Parc, and Michel Richard's Central Michel Richard. So leave your Atkins Diet at home and come ready to carb load with the best of ‘em!
$165
Picnic season is here but Yogi Bear and Boo Boo got nothing on us! Join Wyatt Lash, Executive Chef at Coatesville’s charming English-inspired country pub, The Whip Tavern, when he returns to COOK to show guests how prepare a lavish summer picnic spread, themed around warm-weather al fresco food. Chef Wyatt will share quick and easy tips for making picnic-perfect dishes and assembling a well-balanced picnic basket. So leave the blanket at home and come ready to be inspired to make deliciously creative picnic-ready items — we’ll supply the wine!
$155
Supporting local farms and the local economy are very important to Meritage chef Anne Coll. Join her when she returns to COOK in May for this class that is all about eating locally. She will use ingredients from her garden, including eggs from her chickens, and other local ingredients (such as cheese) from farms in Chester and Lancaster counties. Anne will also give tips for finding and selecting the best produce at farmers markets. Think delicious fare of the highest quality! At Meritage, Chef Anne blends traditional French techniques with Asian flavor profiles, but she is also influenced heavily by the tastes of today and is an avid locavore. Before joining the Meritage team, Chef Anne was executive chef for 6 years at Susanna Foo following formative experiences at Le Bec-Fin and Savona.
$160
Adventurous seafood lovers: take note! Lacroix’s Executive Chef, Jon Cichon, is known around town for his daring plates. So who better to lead guests on a journey under the sea at COOK this May? Jon’s unique flavor combinations and creative menus are sure to satisfy the fish-lover in all of us! The Baltimore native will give you more than just crabs (hee hee) and will even bring some real oddities of the sea to be served. This class will truly be an unique culinary experience so don’t miss out!
$180
Brian Freedman is many things: food writer, wine guru, teacher, father, husband, eater, drinker and so much more. COOK is pleased to add another label to our favorite wine guy’s CV – that of first American Ambassador for Albariño from Rias Baixas, Spain. What does that all mean, you ask? Well it means that at COOK in May, Brian will focus on the delicious white wine that hails from northwest Spain and Portugal primarily. Different producers and varieties will be sampled and a complete menu of complimentary fare will be served.
$175
For many people, Memorial Day weekend is the official start of grilling season. So for those of you who have been waiting, we have a treat for you! Chef duo (and husband and wife) Wayne and Stephanie “Grill Queen” Dumpson of New Castle, Delaware’s Not By Bread Alone Catering, will be treating guests at COOK to a barbeque of competition-winning proportions! After all, Stephanie was announced the winner of the "Great Philly Grill-Off" episode of the RACHAEL RAY SHOW in 2011 thanks to her Grilled Cornish Hen with a Spicy Mango Chutney dish. At COOK, the duo will demo a menu of perfect grillable fare for all your summer BBQ needs that is sure to make you the King or Queen of The Grill this summer!
$125
No matter the season, it’s hard to beat the French bistro—the casual, often family-run French restaurant that has perfected the art of homey but noble food. Lucky for us, those dishes are relatively easy to recreate at home compared to other French restaurant fare. So get ready to add some ooh la la to your repertoire! Join Executive Chef of The Fitzwater Café, Stacey DiPlacido, who was trained in French cooking, for an evening of classic French bistro fare. Chef Stacey, who was previously a teacher at Williams Sonoma (and is now a regular at COOK), was recently awarded Best Breakfast in the US by the TV show America's Best Bites, as well as best breakfast award in Philadelphia magazine.
$155
JUNE 2013
At COOK, we have a real soft spot for the flavors and comforts of Polish cuisine. Join Warsaw-born chef Maciej Ciezki (currently working at Rittenhouse’s celebrated Lacroix) for an evening of Polish favorites such as pierogis, borscht, kielbasa and more. On the whole, Polish food is rich in meat, especially pork, root vegetables and spices. The traditional dishes are often thought to be demanding in preparation but Chef Maciej will show guests how to make these delicious dishes simply and quickly at home. Go on, make your babcia proud!
$150
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Held once a month, this is a fast-paced and unpredictable competition between two up-and-coming chefs whose names may not yet be well known throughout the Philly dining scene. In June, two previous Open Stove winners (and friends) will duke it out for extra bragging rights: Zahav’s Yehuda Sichel and Stephan Stryjewski of Bryn Mawr’s Sola. COOK provides mystery ingredients and we 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! They'll supply the eats, we'll supply the booze and good time — all you need to do is show up and give it to 'em straight!
$185
Looking to turn up the heat in your kitchen this summer? Then this is the class for you! Grab your significant other and learn some delicious recipes that are perfect to make one on one. This multi-course menu, brought to you by experienced cooking instructor Betsey Gerstein Sterenfeld of Lancaster’s Essen, is just the right recipe for those nights you want to stay in and play house. This class is hands-on.
$135
Craving Creole? Then this is the class for you! Join Chef-restaurateur John Mims for a night of Louisiana cooking right here at COOK! Chef John recently reopened his cajun-style restaurant in Narberth, after leaving in 2006. Think lots of hearty seafood and shellfish dishes in both the Cajun and Creole traditions. Laissez les bon temps rouler!
$135
Do you like to eat fish but not like to cook it at home? Join The Fitzwater Café’s Stacey DiPlacidio for a class that will wipe away any fears you have about cooking fish at home. Stacey will demonstrate the techniques of cooking different types of fish and show different preparations that will be quick and easy for home cooks to replicate. Stacey is an experienced instructor and was trained in French cooking. Her menu at The Fitzwater café has won numerous awards and accolades.
$145
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! Join Chef Lou Boquila (Executive Chef at Audrey Claire), Jillian Encarnacion (General Manager of Twenty Manning Grill and bartender extraordinaire) and food writer Drew Lazor – who are all Filipino-American – for an evening dedicated to the unsung cuisine of the Philippines.
$165
Like another one of COOK’s favorite beverages – beer - coffee has officially gone craft. One of our favorites is Counter Culture Coffee (found, for example, at Ultimo Coffee in Philly). Join the CCC gang when they make their COOK debut led by Wholesale Customer Relations Manager, Chelsea Thoumsin, as she discusses with guests what to look for in a good shot of espresso and CCC's drive for coffee perfection. Chelsea will prepare delicious espresso beverages (including a cocktail or two!) and will be joined by the Prince of Point Breeze, Chef Scott Schroeder, who will prepare a delicious brunch menu to accompany the delicious coffee offerings.
$95
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 Le Bec Fin team, she was a Sous Chef at the esteemed Joel Robuchon restaurant in Las Vegas. This past year, she was a featured chef on Food Network’s Sweet Genius. Join Chef Abigail at COOK for a lesson in French-centric, berry-based pastry. Think summery berry tarts, berry macarons and more! Ooh la la!
$80
Chef Brian Mahon’s CV shows he has the gastro-pub market cornered. Having worked at Philly faves such as Standard Tap, Good Dog and Perch Pub (as well as the New Jersey restaurant of Il Pittore’s Chef Chris Painter), Chef Brian is taking the kitchen of more-than-just-music venue MilkBoy Philadelphia to the next level. And grilling is just one of the ways he is doing it. Join Chef Brian when he makes his debut at COOK for an evening dedicated to one of summer’s favorite culinary pastimes.
$135
Summer-summer-summer-time. Time to sit back and unwind (with a refreshing cocktail!). Join certified sommelier and COOK’s King of Cocktails, Ryan Fonash, to learn all about what you could and should be drinking this summer to beat the heat. Think light, refreshing, fruity – and delicious. Be the mixologist you’ve always dreamed of with Ryan’s help! A full dinner will also be served.
$150
COOK’s favorite taco-making gringo is BACK! That’s right, food truck operator turned restaurant owner, “Honest” Tom McCusker, returns to COOK for a night of taco tips and techniques – and it’s going to be caliente. The Philly native helped propel the city’s food truck scene into the healthy industry it has become and his bricks-and-mortar, West Philly taco shop has garnered press and fans from across the region. Don’t miss this fiesta that will also include some Mexican beverages of the alcoholic variety.
$145
Climb inside the mind of a cheese monger to better understand how to taste and appreciate cheese. Di Bruno Bros’ Emilio Mignucci and Hunter Fike alongside author and celebrated cheese writer, Tenaya Darlington (aka Madame Fromage), will lead this this interactive experience where you will gain professional knowledge into the process of creating new and exciting pairings, enabling you to dine more creatively at home. Expect an overview of cheese styles and a fun lexicon of descriptive terms. A copy of the new (text)book, Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings is included in the class.
$100
There’s no two ways about it: bacon is delicious. Join Lansdale-based bacon purveyors, Bespoke Bacon, for an evening dedicated to the mother of all pork products. The guys from Bespoke have perfected the "art of custom" with their series of naturally cured and flavored bacons. They specialize in crafting exquisite products to compliment the tastes of their clients, including high-quality restaurants, locavores, and those who just want something different. Whether you choose one of our standard flavors, or decide on something made just for you, Bespoke Bacon is sure to please. All of their bacons are sourced locally, using all-natural ingredients with no harsh chemical additives. For their COOK debut, expect a menu of delicious bacon-centric fare prepared by a local chef.
$115
A nationally syndicated food writer, Kathy Hunt's articles and recipes appear in such newspapers as the Los Angeles Times, Chicago Tribune and Baltimore Sun, magazines such as VegNews and online at Zester Daily and Yahoo! Shine. Based upon her fifteen years as a pescetarian, her first cookbook, Fish Market, comes out this month. For her COOK debut, Kathy (who also attended the Culinary Institute of America) will be demo’ing a variety of fish-cooking techniques to see how the same fish responds to different forms of heat. Her menu comes straight from the pages of her book (all guests will get a copy) and includes: Sauteed Ginger-Scallion Shrimp, Grilled Seven Spice Salmon, Broiled Seven Spice Salmon, and more!
$145
What do birthday cake, Girl Scout cookies, pumpkin pie, and red velvet cake have in common? Not only are they delicious, they are baked goods with a story to tell. In The Secret Lives of Baked Goods: Sweet Stories & Recipes for America’s Favorite Desserts popular CakeSpy blogger and self-proclaimed “dessert detective” Jessie Oleson Moore puts her sweet sleuthing skills to work to uncover the fascinating stories and recipes for more than 40 beloved treats. Join the Philadelphia native at COOK for an afternoon dedicated to her second book where the focus will be on cakes, cookies, and pies (oh my!). Attention procrastinators: this would make a great Mother’s Day gift – especially as a copy of the book is included.
$85
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