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Saturday, January 27, 6pm: Chinese New Year Celebration with Judy Ni and Andy Tessier of Baology

Price $160.00

Seats Remaining:SOLD OUT

Chinese New Year is not a day of celebration. It’s 15 days of celebration! Beginning this year on February 16, festivities will stretch into March, but 16 lucky guests can get a head start this January when Judy Ni and Andy Tessier of Baology return to COOK. Located at 18th Street and JFK Boulevard, Baology showcases Taiwanese street food, with a focus on fresh, high quality ingredients. While working at the farm-to-table Blue Hill at Stone Barns, Judy eventually crossed paths with her now husband Andy, who was working for Daniel Boulud. The couple relocated to Philadelphia, where they helped run Chef Josh Lawler’s beloved BYOB The Farm & Fisherman. The emphasis on sustainability and seasonality that they picked up at both restaurants is now at play at Baology. But we digress. Back to Chinese New Year… During the Chinese New Year, food is often the cornerstone of festivities, with specific dishes steeped in tradition. Judy and Andy will prepare a five course holiday meal including Berkshire pork, wild-caught shrimp, and spinach potstickers; longevity noodles with lobster, bok choy and shiitake mushrooms; whole fish; Hainanese chicken rice; and black sesame tang yuan. Plus, Team Baology will be serving some surprise drinks to get you in the spirit of things. Join us as we usher in the Year of the Dog!