What do butchery, picnics, Passover and Afro-Caribbean fare have in common? They’re all topics of upcoming classes that YOU can still attend. If you’re thinking, “I’d love to go to COOK, but classes sell out so quickly,” we have some fantastic opportunities for you. These will be sure to sell out soon, so grab your spots while you can!
Saturday, March 21, 2pm: The Art Of Butchery with Ray Rastelli Jr. of Rastelli’s
What was once a mom-and-pop butcher counter in a former donut shop is now big biz. Although Rastelli’s is still a family business operated by two generations of Rastelli’s, it’s no mom-and-pop. With multiple locations and a state-of-the-art distribution center in Swedesboro, New Jersey, Rastelli’s reputation is built on offering premium meats, poultry and seafood to not only the local market but to U.S. troops stationed overseas. If you’re curious about the art of butchery, Ray Rastelli, Jr. is your guy. Following a crash course on heritage breeds, various cuts and when to use which one, Ray will demonstrate how to break down an all natural Angus beef tenderloin, all natural pork loin, organic whole chicken and Faroe Island salmon. Please note that while a full meal will not be served, COOK will offer cheese and charcuterie boards, and guests will sample Rastelli’s beef filet medallions, chicken breast, pork loin and salmon.
Thursday, April 2, 6pm: Perfect Picnic Cheeses with Laura Sutter
Spring marks the end of winter and the beginning of al fresco dining season. To get you in the springtime spirit, you’re invited to a picnic entirely devoted to cheese. American Cheese Society Certified Cheese Professional Laura Sutter returns to COOK this April with four picnic-perfect cheese selections, including a chevre log rolled in orange zest, pistachio, rose and pink peppercorn; small format bloomy rind paired with blackberry lime compote; Alp Blossom paired with spicy pickled carrots; aged gouda (with crunchy tyrosine crystals) paired with chocolate spread. Laura will provide background on her cheese picks, as well as demonstrate some of the accompaniments so that you can create your own picnic all season long. Oh, and where there’s cheese, there’s wine – wine selections will of course accompany the cheese. Say cheeeeese!
Sunday, April 5, 12pm: Passover Sweets with Tova Du Plessis of Essen
Located on East Passyunk Avenue, Essen Bakery specializes in artisanal Jewish baked goods. After years of working at prestigious restaurants (Le Bec Fin, Avance and Lacroix to name a few), Chef Tova du Plessis decided to go back to her roots when she opened her first bakery. She took inspiration from the fresh-baked bread and pastries she would make alongside her mother as a child. Her food reflects her heritage while being heavily influenced by her classical training. As Passover approaches, Tova is the perfect chef to provide Passover sweet treat inspiration. Her sweet April menu features pavlova with citrus and thyme; flourless chocolate cake with coffee cream; and red wine poached pears with matzo pecan granola. Whether you are responsible for this year’s Passover Seder or are simply looking to satisfy your sweet tooth, this one’s for you!
Saturday, April 18, 12pm: Afro-Caribbean Brunch with Gail Owusu
Gail Opoku Owusu’s love of cooking came from an early age, learning how to create the soulful and delicious food of her Ghanaian heritage. A graduate of The Culinary Institute of America, Gail went on to work at Kiawah Island Golf Resort in Kiawah Island, South Carolina and with Sage Hospitality before establishing her own company, Opoku Catering. For her April COOK class, Gail is giving brunch the Afro-Caribbean treatment. Following a welcome pineapple mango sparkler beverage, Gail will demo and serve coconut French toast with rum cream and toasted coconut; egg soufflé with brown sugar bacon and plantain hash; jerk salmon sliders with avocado cream, red cabbage slaw, yucca fries and garlic aioli; and tiger nut pudding with puffed rice granola.
Sunday, April 26, 1pm: A Day in Pastry with CJ Cheyne of Oui
Located in Old City, Oui is a specialty pastry and dessert shop operated by Christy Jae (aka CJ) Cheyne. A graduate of The Culinary Institute of America and New England Culinary Institute, CJ has worked in NYC at Daniel and The Modern. While teaching in the pastry program at Vancouver Premier College, she was also a pastry cook at The Four Seasons Vancouver. CJ makes her COOK debut with a menu that takes you through your entire day via pastry: a breakfast/ bread course of cornbread with whipped butter; a lunch/entree of almond tart with white chocolate ganache, lime curd, segmented orange and grapefruit; a snack/intermezzo of blueberry basil sorbet; and a dinner/dessert plated version of items from the previous courses – blueberry, citrus cornbread dessert.
