Before we get down to the nitty gritty…a programming announcement for you. Our November class schedule will go on sale next Friday, October 4 at 2pm. Mark your calendars and keep an eye out for a preview of our schedule on COOK sponsor Foobooz sometime next week.
In the meantime, there are plenty of seats available for select October classes–below is the 411. Click on any of the titles to register online.
Wednesday, October 2, 7pm
Only The Best Bar Food In Town with Mackenzie Hilton of The Tavern
Since opening in June 2013, TV’s Chopped winner Mackenzie Hilton has turned The Tavern into a fast favorite among the city’s arts and culture fans, serving exceptional food to pre-theater diners, post-show revelers and performers alike, along with a solid crowd of the city’s hospitality professionals long after most establishments have closed their doors for the night. The cozy underground hideaway serves fresh American bar fare until 3 a.m. six days a week and features a menu of late night food and bar food done really right with local and organic ingredients. Though Hilton spent some time in the Bay Area before returning to Philly last year, she really established herself as one of the city’s top young culinary stars at the hugely popular neighborhood BYOB Mercato. There, she created and served a menu of inventive new Italian cuisine that was roundly praised by critics and diners alike. Don’t miss her COOK debut when she will show you just how amazing quality “bar food” can really be. 
Sunday, October 6, 3pm
STARR SERIES: French Pastries with Asian Influences with Cedric Barberet of Buddakan
COOK is pleased to offer guests the opportunity to learn from one of the best pastry chefs in the business. Cedric Barberet is one of the most experienced pastry chefs in the Philadelphia region and is currently the Executive Pastry Chef at Stephen Starr’s Budakkan. Barberet had previously been a part of the prestigious team at Le Bec-Fin beginning in late September 2009. He has also worked at Las Vegas’ M Resort Casino & Spa and as Executive Pastry Chef at Donald Trump’s prestigious, private Mar A Lago Club in Palm Beach, FL (while working in Palm Beach in 2005, he spent two months creating Trump’s five-foot high, 200-pound, seven-tier Grand Marnier chiffon wedding cake with nearly 3,000 white icing roses). Chef Barberet brings his sharp eye for detail creating elaborate cakes and pastries and infuses them with his passion for simple and classic desserts. He believes in traditional construction with a unique twist and this class at COOK will be one of the most beautiful and delicious we have yet to offer!
Friday, October 18, 7pm
Bar Tips & Tricks To Entertaining On A Dime with Ryan Fonash of Vintage Imports
Few people we that know really KNOW cocktails and wine the way Ryan Fonash does. Join COOK’s cocktail guru when he returns to COOK to show guests how to entertain on a dime. Fonash will prepare beverages and provide cost-cutting techniques that no one will notice for setting up your own home bar – we’re talking: what you need, what you don’t, what’s worth the splurge and what isn’t. This is a great class for people who love to entertain – whether you’re pinching pennies or not! A full meal will accompany the tasting and cocktails.
Tuesday, October 22, 7pm
An Evening with Adam Zensinger of Lemon Hill
One of Philly’s undisputed “chefs to watch” is Lemon Hill’s new chef, Adam Zensinger. Chef Adam brings his love for mixing Mediterranean flavors and American classics to Fairmount’s Lemon Hill, resulting in some seriously satisfying bites. A native of North Jersey, Adam earned his chops at Le Cordon Bleu in Atlanta, Georgia. After a stretch at Atlanta’s Kyma, he made his way north to Philadelphia, proving his talent as chef de cuisine at Old City’s Amada. Join Adam for his debut at COOK when he will create a range of homestyle autumn favorites including chicken and egg soup, salt baked whole fish, dry age ribeye with corn pudding and plum pies.
Wednesday, October 30, 7pm
A Hanukkah Extravaganza with Paul Spangler and Arlene Rotfeld of Shackamaxon Catering
Hanukkah, Hanukkah, it’s my favorite holiday! Join Chef Paul Spangler and Arlene Rotfeld of catering powerhouse Shackamaxon Catering (they do the food for the Residences at The Ritz Carlton!) for an evening dedicated the “Festival of Lights.” Hanukkah is early this year and what better way to prepare than to experience this multi-faceted demo at COOK. Chef Paul is planning to prepare a Hanukkah feast including a timbale of layered beets, sliced avocado and chopped liver pâté as well as his legendary brisket and roasted chicken. But there’s more! No Hanukkah feast would be complete without latkes and Chef Paul will guide guests in a special, hands-on latke making session. In addition to the food, Arlene will be on hand to demo Hanukkah tabletop and centerpiece decor using silver charger plates, blue silk shantung napkins as well as eggplants and squash as vessel vases. So grab your dreidel and come to COOK for this special Hanukkah celebration. Gentiles welcome!
