Home > Classes

ATTENTION COOK GUESTS: Please note that tickets in your cart are not confirmed until you complete your purchase. This means you must finalize checkout before the tickets are actually yours. We apologize for any inconvenience.

OUR MARCH SCHEDULE WILL BE POSTED TUESDAY, FEBRUARY 10 AT 2PM.

Sort By:
Page of 1
Friday, January 2, 1pm: Private Event

SOLD OUT
Qty Add
Sunday, January 4, 2pm: Juicing-101 with Kimberly Berger of Robeks Fresh Juices & Smoothies
Juicing isn’t a fad. It’s a way of life. COOK is pleased to welcome the knowledgeable and enthusiastic Kimberly Berger, Regional Director of Robeks Fresh Juices & Smoothies, for an introduction to juicing. Kimberly will cover the basics of integrating juicing into your lifestyle and understanding its numerous benefits. She will also discuss the difference between fresh and cold-pressed juices while guests enjoy an array of delicious Robeks fresh juices. Learning the “what” and “why” of juicing is the perfect way to get healthy after all those holiday parties!

Price $75.00
SOLD OUT
Qty Add
Tuesday, January 6, 12pm: Introduction to Solid Foods with Eleonora Barbieri of Baby Steps (For babies ages 4-8 months)
Baby Steps is one-stop shop for parents all over the city and suburbs offering a variety of services for parents and soon-to-be parents including providing birth doulas, maternity and lactation consulting, eating guidance and personal cheffing for children and much more! Join Baby Steps founder Eleonora Barbieri for the first of two classes in homemade baby food. This is the perfect class for the parent who is making the move to solid baby food. During this 90-minute class, Eleonora will cover the following: cooking and storage equipment; cooking techniques; and more. She will answer many important questions including: How can I tell my baby is ready for solid foods? How do I slowly introduce mealtime? What is the best first food? Eleonora will help parents play with new tastes and textures including: Butternut Squash Apple Soup; Chicken with Carrot and sautéed Spinach and Apple Sauce with cinnamon. Guests will each take home a 4oz jar of pear puree and an 8oz jar of quinoa with kale and carrot puree. A light lunch for adults will be provided. *Please note that space inside for strollers and the number of high chairs we have are limited. We ask you to consider finding an alternate caregiver while you are at class if possible.

Price $85.00
SOLD OUT
Qty Add
Wednesday, January 7, 7pm: Foobooz & Philadelphia Magazine Present Open Stove XXXII: COOK Masters Program Edition
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 chefs whose names may not yet be well known throughout the Philly dining scene. COOK will provide mystery ingredients and guests 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! For the first time, the January 2015 edition of Open Stove will feature two graduates of the COOK Masters Program: Christopher Ritter of The Grubhouse and Kris Serviss of Blue Duck Sandwich Company. The COOK Masters Program is an instructional cooking series taught by some of the city’s and country’s biggest culinary names for students who are truly passionate about pursuing a professional career in the restaurant industry. It is now offered annually.

Price $200.00
SOLD OUT
Qty Add
Thursday, January 8, 7pm: Ceviche Fest with Paul Trowbridge of Barren Hill Tavern & Brewery
Ceviche is a hugely popular dish in South America with Incan origins. The basic ingredient is raw fish, cut into bite-size pieces and marinated in the juice of an acidic fruit (such as lime), salt, and seasonings (usually chile peppers). Barren Hill Tavern & Brewery’s Executive Chef Paul Trowbridge maintains that the light and refreshing dish opened his eyes in terms of flavor combinations and styles. Chef Paul started his culinary career at Dock Street Brewing and later worked with acclaimed Chef Guillermo Pernot before heading to Devil’s Den in South Philadelphia. During his time with Chef Guillermo, Chef Paul learned that textures and flavors must be precise and balanced when it comes to ceviche, with a twist to surprise and delight the guest. So let’s travel to a warmer climate in our minds for a menu consisting of: American red snapper ceviche; yellowfin tuna Yucatan style; Kushimoto oyster shooter; fried plantain chips; citrus cured Hamachi; and black sea bass in blood orange. Beers from Barren Hill will be paired with the menu.

Price $165.00
SOLD OUT
Qty Add
Saturday, January 10, 5pm: Regional French Wine and Cheese with Bob Barrett of The Winebow Group
Bob Barrett, Certified Specialist of Wine, is a Wine and Spirits Consultant for The Winebow Group and a graduate of Drexel University's Hotel and Restaurant Management program. Originally trained in Culinary Arts, prior to entering the wine industry, Bob’s specialty is pairing wine and food. Bob has experience working in France’s Loire Valley and in Alsace as a cellar worker. For the last fifteen years, Bob has been working with Philadelphia’s best Sommeliers helping to shape their wine programs. Join Bob for his COOK debut when he will lead guests on an exploration of two of France’s finest contributions to history: wine and cheese. Guests will travel (by palate and chair) all over France, making stops in the Loire Valley, Alsace, Burgundy, Savoie and the Basque Region, tasting cheeses and wines all along the way. Can you say ooh la la?

Price $115.00
SOLD OUT
Qty Add
Sunday, January 11, 6pm: Gourmet Tailgating with Georgeann Leaming of Suppa
It’s almost Super Bowl time and what better way to get ready for the big game than with a class all about tailgating? But this isn’t your usual chip and dip affair! Join CHOPPED champion Georgann Leaming of Suppa for an evening dedicated to gameday foods with a twist! Georgeann will demo and serve a menu consisting of: Brooklyn Brown Ale Cheese Soup with kielbasa & pretzel croutons; grilled pizza with smoked tomatoes, fresh ricotta, caramelized onions, and crispy soppressata; Sambal chili wings; and chorizo po’boys. Suppa’s owners Georgeann Leaming and Angelo Polito have created a unique, New American, BYOB dining experience in Northern Liberties and their third event at COOK shouldn’t be missed!

Price $140.00
SOLD OUT
Qty Add
Tuesday, January 13, 6:30pm: Private Event with Angela Ranalli of Le Virtu and Brigantessa

SOLD OUT
Qty Add
Wednesday, January 14, 7pm: COOK Restaurant Sneak Peek: Italian COOKing with Townsend “Tod” Wentz of Townsend
Back in July, Inquirer Restaurant Critic, Craig LaBan, raved about one of East Passyunk Avenue’s newest editions, Townsend, giving the small French restaurant an impressive “three bells”. Join chef-owner, Townsend “Tod” Wentz when he returns to COOK for a special sneak peek of his upcoming venture, an Italian restaurant in Fairmount. The still nameless spot has a location and Tod is giving COOK guests a first taste of what is to come at this highly anticipated addition to the Philadelphia dining scene. Italian olive oil grower and producer, Lorenzo Caponetti of Casa Caponetti, will join Tod and lead an olive oil tasting as Tod previews the menu for his exciting, new Fairmount restaurant.

Price $190.00
SOLD OUT
Qty Add
Thursday, January 15, 7pm: Private Event

SOLD OUT
Qty Add
Friday, January 16, 7pm: Chili-palooza with Becca O’Brien of Two Birds Catering & Canning
When it’s chilly out, it’s time to get your chili on! Join Becca O’Brien of Two Birds Catering & Canning when she returns to COOK with a chili-licious menu you can replicate at home. Becca got her start in the kitchen as a child thanks to her grandmother’s Sunday spaghetti dinners, her mom's love of baking and her dad's adventurous cooking. She has been cooking professionally, and working in restaurants for over 15 years now including stints at the Stephen Starr steakhouse Barclay Prime, South Philly’s Vegan Commissary and The Avenue Delicatessen in Landsdowne. In March of 2014, she launched her own catering company called Two Birds Catering & Canning. Next month at COOK, Becca will be demo’ing four different chilis that are guaranteed to warm you up on a cold January night.

Price $150.00
SOLD OUT
Qty Add
Saturday, January 17, 4pm: Introduction to Beer and Brewing with Meredith Rebar and Garrett Lee Williams of Home Brewed Events
Meredith Rebar and Garrett Williams of Home Brewed Events are bringing their knowledge of craft beer to COOK! The class will be divided into two parts: an introduction to beer and brewing followed by a tasting. Meredith and Garrett will teach guests the art of homebrewing and discuss the history of beer, primary ingredients, the equipment needed (both commercial and homebrew) and provide general beer trivia. While these topics are discussed, the class will be brewing a 5-gallon batch of beer to get hands-on experience and be able to brew at home in the future. The tasting portion of the class will focus on a detailed discussion of how beer is evaluated for each category of appreciation as well we the definitions of all of the markers involved for judgment. Four samples of winter beers will be tasted. If “beer is proof that god loves us and wants us to be happy”, as Benjamin Franklin allegedly once said, then let’s be happy, shall we?

Price $110.00
SOLD OUT
Qty Add
Tuesday, January 20, 6pm: Wine Goblet Painting with Sue Puchowitz, Art Instructor
Join veteran art instructor Sue Puchowitz for an artsy evening of wine goblet painting (and a little wine goblet drinking). Sue will lead guests in the painting of two wine glasses per person (make one for you and one for your Valentine! Or just keep them both for yourself). Learn one stroke painting, the use of different kinds of paintbrushes and their individual techniques. Get creative with great inspirational examples, a little flick of a brush and a sip or two. We are using bake on paints that are food safe and washable. So bring a friend and make it a play date! All supplies will be provided, as will wine and light bites.

Price $65.00
SOLD OUT
Qty Add
Wednesday, January 21, 7pm: Soulful Root Vegetables with Josh Lawler of The Farm & Fisherman
Celebrated chef Josh Lawler of The Farm & Fisherman is returning to COOK. Josh, alongside his wife Colleen (also a highly accomplished chef) own The Farm & Fisherman: a 30-seat BYOB on Pine Street (with a second location in Cherry Hill). Josh served as the former chef de cuisine at Blue Hill at Stone Barns, the renowned restaurant considered one of the pioneers in the locavore/farm-to-table movement in New York. The menu at The Farm & Fisherman, which changes with the nuances of the seasons, features the finest sustainably sourced ingredients including meat, fish, and poultry. Join Josh, arguably one of the best chefs in town, when he returns to COOK for a menu highlighting soulful, seasonal root vegetables. Please note, however, that this class is not vegetarian.

Price $190.00
SOLD OUT
Qty Add
Thursday, January 22, 7pm: COOK Restaurant Sneak Peek: Brick & Mortar with Brian Ricci
COOK is thrilled to welcome back chef Brian Ricci, formerly of Kennett, Django, Supper and Pub & Kitchen, for a preview of one of the most highly anticipated restaurant openings of early 2015: Brick & Mortar. The new joint from ex-Franklin Mortgage partner Mike Welsh, is going into the Goldtex building on 12th Street in the Eraserhood/Loft District of the city and it will no doubt look as cool as it tastes. Brian will be setting up the menu in four sections, “Small, Medium, Large and Last” and giving 16 lucky guests at COOK a sneak peek at some of the highlights next month.

Price $175.00
SOLD OUT
Qty Add
Friday, January 23, 7pm: Pasta Perfection with Joe D'Andrea of Vera Pasta
COOK is pleased to welcome Vera Pasta owner, Chef Joe D'Andrea for an evening of pasta perfection! Chef Joe grew up in an Italian household in West Chester, PA and he acquired his passion for Italian cuisine from his grandmother who hailed from the Abruzzi region of Italy. Joe’s studies took him to kitchens and culinary academies in New York City, Parma and Sorrento, Italy. Joe started his business, Vera Pasta with the mission of bringing true flavors of Italy back home, and with a promise of quality and authenticity. Vera Pasta is dedicated to showcasing pasta and sauces from all regions of Italy. Join Joe for his COOK debut when he will whip up a menu of: scrappelle soup (light crepes rolled with aged pecorino cheese in a light vegetable broth); gnocchi alla sorrentina (ricotta gnocchi, fresh made pomodoro sauce, roasted eggplant puree and topped with lemon ricotta); spaghetti alla chitarra with a fresh herb clam sauce; and hand cut pappardelle with a wild mushroom ragu.

Price $175.00
SOLD OUT
Qty Add
Saturday, January 24, 6pm: Food For The Soul with Zach Breeding, Clinical Dietician and Chef
Zach Breeding started working in food service at the age of 13. He attained a degree at The Restaurant School in Philadelphia in 2007 and since then, he’s been busy: he started a private catering company; worked for restaurants and hotels around the country; conducted numerous cooking classes in Philadelphia, New York City, and Baltimore; and he attained a Master's Degree in Nutrition and Dietetics from NYU and is now a registered, licensed dietitian. Now Zach is bringing his well-rounded cooking ethos back to COOK for an evening of delicious, hearty food for the soul. Guests will be treated to a lesson and menu of: cornbread and honey butter; macaroni with pepperjack and andouille; jalapeño manchego grits with collards; cornmeal crusted chicken thighs and rosemary walnut waffles with habanero maple; and a sweet potato tart with maple crema. This is soul food done right!

Price $160.00
SOLD OUT
Qty Add
Sunday, January 25, 12pm: An EGG-cellent Brunch with Laura Frangiosa of The Avenue Delicatessen
Join everyone’s favorite Italian-Jewish deli proprietress, Laura Frangiosa of The Avenue Delicatessen in Landsdowne, for an EGG-cellent afternoon at COOK. Laura will be demo’ing one egg-based item/technique for each day of the week. That’s 7 items, in 5 courses, focusing of course on brunch. Laura, with the help of her chef de cuisine, Maureen, will show guests how to make a mayo/aioli, hollandaise, poached eggs and more! Their menu will consist of: apple cider almond French toast; biscuit, creamed corned chipped beef, sunny quail egg; winter green frittata; pastrami smoked salmon, rye, poached egg, lemon hollandaise, fried capers; and coffee pot de creme with cardamom cashew brittle. The incredible edible egg is right!

Price $105.00
SOLD OUT
Qty Add
Wednesday, January 28, 7pm: Vegetarian Asian COOKing with Beth Kaufman of A Mindful Me
For thousands of years, the Asian approach to holistic health has been focused on eating mostly vegetarian foods to help keep harmony and balance within the body. Join veteran COOKing instructor and holistic health coach Beth Kaufman of A Mindful Me, and learn how to create a healthy vegetarian Asian meal that nurtures the body and delights the palate. Beth’s menu will include: miso soup with edamame dumplings; wilted romaine spring roll salad with carrot ginger dressing; tofu with black bean sauce; and poached pears with cinnamon-ginger syrup. Vegans welcome!

Price $145.00
SOLD OUT
Qty Add
Thursday, January 29, 6pm: More Cocktails and Dreams with Jesse Cornell, Bartender Extraordinaire
Booze: it’s what for dinner. At least it will be at this COOK event (sort of!). Back by popular demand is celebrated local bartender, Jesse Cornell, for a “happy hour” featuring demos of four classic cocktails including the Paloma, the Sazerac, the Martinez, and one modern classic, the Penicillin. Jesse, who was named as one of “9 Under-the-Radar Bartenders You Need to Know in Philly” by Zagat, will show guests the quintessential cocktails that any home-mixologist should know. Jesse will be assisted by Drew Lazor, freelance food writer and friend. Cheese and antipasti will be available. No full dinner will be served but there will be light bites.

Price $100.00
SOLD OUT
Qty Add
Saturday, January 31, 1pm: Valentine’s Sweets For Your Sweetie with Bonnie Sarana Noll of Vanilya Bakery
It all began with a sweet tooth and a dream. In March of 2007, Bonnie Sarana Noll left the world of finance, packed her bags and headed to the Culinary Institute of America in Poughkeepsie, NY. Having the time of her life and learning the tools to make her dream become a reality, Vanilya Bakery, located on East Passyunk Avenue, was born in November of 2009. The inspiration for Vanilya is the Turkish translation of the word vanilla, her love of the flavor and the orchid plant it comes from. Join Bonnie when she returns to COOK to show guests how to prepare a trio of Valentine’s Day desserts including: heart shaped flourless cake; angel food cake with strawberries and creme anglaise; and champagne sorbet – all made with a pinch of romance and a dash of love.

Price $85.00
SOLD OUT
Qty Add
Tuesday, February 3, 7pm: An Evening with Peter Serpico of Serpico
South Street restaurant sensation Serpico is a collaboration between James Beard Award-winning chef Peter Serpico and restaurateur Stephen Starr. The 60-seater has a true neighborhood feel, with cozy booths, counter seating and a small bar. Serving dinner only, the cuisine is ingredient-driven offering a seasonally evolving menu of playful yet familiar takes on global fare. Join Chef Peter when he makes his COOK debut offering an exciting fish-focused menu of: whole fluke (butchered and sliced) served sashimi style; steamed Manila clams; Pennsylvania trout with grits and bacon; kimchi and tomato stew with pork shoulder and mussels; and lastly, a citrus semifreddo with coconut sauce.

Price $200.00
SOLD OUT
Qty Add
Wednesday, February 4, 7pm: Foobooz & Philadelphia Magazine Present Open Stove XXXIV
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 chefs whose names may not yet be well known throughout the Philly dining scene. COOK will provide mystery ingredients and guests 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! Please note that due to the nature of this cooking competition, dietary restrictions cannot be accommodated.

Price $200.00
SOLD OUT
Qty Add
Thursday, February 5, 7pm: 3 Burgers, 2 Shots, 4 Beers with Justin Swain of Rex 1516
Chef and Philly native, Justin Swain, trained under the native Alabamian opening-chef of Rex 1516 and helped turn the South Street West restaurant into one of Philly’s most talked-about places to find quality, Southern-inspired cuisine.  Join Justin when he returns to COOK for a play on his celebrated weekly burger special that features a custom burger, a shot of Buffalo Trace bourbon and a pint of Philadelphia Brewing Company’s Newbold IPA. The burger specials, which are available on Tuesday and Wednesday evenings at Rex 1516, have become a weekly staple for chefs and other restaurant industry insiders. At COOK, Justin will show guests how to prepare three special burgers, and also treat guests to a few sides and (as the class name dictates) a couple of shots and a few beers. Burger lovers shouldn’t miss this!

Price $160.00
SOLD OUT
Qty Add
Saturday, February 7, 12pm: Sweets With Your Sweetheart with Peter Scarola of R2L
Roses are red. Violets are blue. Valentine’s Day is quickly approaching. What are you going to do? Don’t worry and treat your sweetheart to a delicious afternoon of couples sweets making. Join Peter Scarola, pastry chef for Daniel Stern Restaurants since 2008 and at R2L since the opening in January of 2010, when he returns to COOK to lead a hands-on lesson in chocolate truffles, fancy chocolate-dipped strawberries and chocolate fondue (Peter will demo the fondue portion but guests will get to eat the tasty, molten, chocolate-y goodness). With Peter at the helm of this class (he was recognized last year as a Rising Star Pastry Chef of Philadelphia through starchefs.com – a significant industry honor), you are guaranteed to feel the love this Valentine’s Day!

Price $90.00
SOLD OUT
Qty Add
Sunday, February 8, 2pm: DIY Box of Chocolates For Kids with Shayna Marmar of Honeypie Cooking
Don’t miss out on this adorable Valentine’s Day-themed class for kids of all ages! Led by Shayna Marmar of Honeypie Cooking, children will shape and decorate truffles and dip pretzels and fruits in chocolate at this fun COOK event. Once the chocolates are chilled, the children will create their own homemade box of chocolates to take home and give to their Valentine. Honeypie Cooking provides homemade, nourishing food solutions to children, adults, and families.  Shayna’s offerings include classes, demos, entertainment, and program design. Shayna Marmar founded Honeypie Cooking in 2008 in California.  Before moving to Philly in the fall of 2012, Shayna lived in Oakland, CA, where she and her business were active in the thriving Bay Area food movement.

Price $65.00
SOLD OUT
Qty Add
Monday, February 9, 7pm: An Evening with Nicholas Elmi of Laurel
Bravo TV’s Top Chef Season 11 winner, Nicholas Elmi, has worked at some of the top rated French restaurants on the east coast, including Guy Savoy (Paris), Le Bec Fin, Union Pacific, Oceana and Lutece. Nicholas has built a solid French repertoire that is constantly updated with influences from his travels as well as his upbringing in New England. In the fall of 2013, Nicholas opened French/American restaurant, Laurel, on East Passyunk Avenue in Philadelphia -- the city he has called home for nearly 15 years -- with a focus on sustainability and simplicity. Laurel BYOB has garnered non-stop local and national praise from media and diners alike. And getting a table at the tiny restaurant is still a challenge. This intimate evening with one of Philadelphia’s most renown chefs isn’t one to be missed!

Price $215.00
SOLD OUT
Qty Add
Wednesday, February 11, 7pm: This Little Piggy with Jeffrey Miller and Jan Balster O’Hara of Jeffrey A. Miller Catering
COOK is pleased to welcome the crew from Jeffrey A. Miller Catering for an evening celebrating “the other white meat”. Join German-born Head Butcher, Jan Balster O’Hara, Sous Chef and Charcuterie Expert, Jeff Hoover, and CEO Jeff Miller himself, for a pork-centric menu and butchery tutorial at COOK. The menu will include an array of housemade charcuterie as well as a demo on breaking down a pig. Additional dishes incorporating different cuts of pork will also be made and served. For 35 years, Jeffrey A. Miller Catering has been one of the region’s best-known and successful catering companies in no small part due to their team’s exceptional culinary skills.

Price $155.00
SOLD OUT
Qty Add
Thursday, February 12, 7pm: Private Philadelphia Magazine Event with Eli Collins of Pub & Kitchen

SOLD OUT
Qty Add
Saturday, February 14, 6pm: A Mardi Gras Celebration with Nick Macri of La Divisa Meats
The term Mardi Gras (or Fat Tuesday) reflects the practice of eating rich, fatty foods before the ritual fasting of Lent. Join COOK’s favorite Canadian chef, Nick Macri, when he returns to COOK for a going-out-with-a-pre-Lent-bang-style feast including: boudin sausage with hot sauce and greens; pork stew with polenta; brown butter pancakes maple apple compote; and more. Nick has taught classes across the city, won cooking competitions, worked in some of Philly’s top kitchens, and most recently, he took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own charcuterie storefront, now known as La Divisa Meats. He is perhaps best known, however, for his ability to grow a mighty fine beard!

Price $170.00
SOLD OUT
Qty Add
Tuesday, February 17, 7pm: Di Bruno Bros. Pantry Essentials: Olive Oil and Sea Salt with Hunter Fike and James Liuzza of Di Bruno Bros
There is no disputing that Di Bruno Bros. is the House of Cheese but the gourmet grocer is equally known for its carefully curated selection of pantry essentials. Join Hunter Fike, Certified Cheese Professional and Merchandising Analyst for Di Bruno Bros., and chef James Liuzza for an evening all about two of the most important and oft misunderstood items in your kitchen cupboard: olive oil and sea salt. The duo will take guests on an international tasting adventure exploring different regions and styles and serve a dinner showcasing inventive uses for these pantry staples. There will also be some cheese, obviously.

Price $165.00
SOLD OUT
Qty Add
Wednesday, February 18, 7pm: Setting the Bar High: Elevated Bar Food with Jim Pierce of Jerry’s Bar
Inquirer Restaurant Critic Craig LaBan considers Jerry’s Bar one of the most welcome additions to the Northern Liberties food landscape of the past few years, not to mention calling it one of the best gastropubs in town. In October, Jerry’s made Philadelphia magazine’s “Best of Philly” list garnering the top spot for “Best City Brunch”. Chef Jim Pierce, who started as sous chef before being promoted to Executive Chef of the beautifully restored corner restaurant, will make his COOK debut with a menu of elevated bistro classics plus a few creative and comforting, homemade specials, including: Jerry’s famous pierogies; some house-cured and house-smoked meats; homemade ice cream for dessert; and much more!

Price $155.00
3 left!
Qty Add
Thursday, February 19, 7pm: Private Event

SOLD OUT
Qty Add
Friday, February 20, 6pm: DIY Home Bar: A Hands-On Cocktail Workshop with April Wachtel of Swig + Swallow
Do you want to build your home spirits collection but don't know where to start? Want to wow your guests with your creative cocktail creations? Want to get your home bar up and running without spending a fortune? DIY Home Bar with NYC-based April Wachtel is an introductory crash course that will teach you everything you need to know to start making both classic and original cocktails at home. We will discuss cocktail history, tools & techniques, and how to build a smart and diverse spirits collection without breaking the bank. Most importantly, we will make (and drink!) a variety of cocktails in class as we discuss methods and ratios for proper balance. Finally, we’ll send you home with 10 classic recipes and the resources to have you making beautiful cocktails in no time, and on any budget. April teaches cocktail classes at Astor Center and The Institute of Culinary Education in New York City, and is the founder and principal educator at Swig + Swallow. Please note that antipasti and hors d’oeuvres will be served at this class - not a full dinner.

Price $100.00
SOLD OUT
Qty Add
Saturday, February 21, 6pm: Couples COOKing with Betsey Gerstein Sterenfeld of Essen
If the way to your partner’s heart is through his/her stomach, then this is the class for you! Grab your better half and come to COOK when veteran cooking instructor Betsey Gerstein Sterenfeld of Lancaster’s Essen will lead couples in a class that is all about cooking together. In this hands-on class, you will learn from Betsey’s demos and how to prepare some of your own dishes, including: a winter greens with citrus salad; homemade pasta with wild mushroom sauce; espresso-rubbed butter braised steak with velvet rutabagas; and banana chocolate bread pudding with bourbon caramel sauce. So come ready to learn something new (and delicious) with your honey this February!

Price $175.00
SOLD OUT
Qty Add
Sunday, February 22, 12pm: Gluten-free Bread Making with Christina Martin, Culinary Instructor
Gluten-free bread making can be a challenge but Christina Martin will show you how simple and delicious it can be!  Christina is a Philadelphia-based chef and healthy foods advocate. While working toward her culinary degree, she had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge Restaurant. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy, local and sustainable cooking. Join Christina when she returns to COOK to lead guests in a gluten-free bread making class and demos artisan boule bread, dinner rolls, loaf bread and cinnamon buns.

Price $85.00
SOLD OUT
Qty Add
Tuesday, February 24, 7pm: Cook Once, Eat All Week: Vegetarian Edition with Beth Kaufman of A Mindful Me
No more excuses!  Don’t let your busy schedule dominate your food choices. COOK’s go-to holistic health coach and natural foods chef, Beth Kaufman of A Mindful Me, returns with a four course vegetarian meal that you can enjoy all week long.  Learn how to stock your kitchen with staples, how to cook efficiently, how to store your food for freshness and how to reheat. This is the perfect class for those who resolved to eat better in 2015 or those looking  to simplify their weekly cooking routine. Beth will prepare a menu that includes a soup, a hearty salad, a comforting casserole, and easy sauce/marinade and more!

Price $145.00
SOLD OUT
Qty Add
Wednesday, February 25, 6pm: Emmanuelle Cocktail Series: Punch was a Love-tap - The Taproot of the Family Tree with Phoebe Esmon and Christian Gaal of Bar Emmanuelle
Local concocters of concoctions, Phoebe Esmon and Christian Gaal of Northern Liberties Bar Emmanuelle, return to COOK for the first in a new series of specialized cocktail classes. This will be a delicious digression into drinking and degustation, in which Phoebe and Christian debunk, describe, and demystify selected episodes of American drinking. The first session in the series will focus on punch (one of the most celebrated and historically rich beverages in the cocktail kingdom). Guests can expect 3 different types of punch plus select ingredient and ice carving demos. Class will also feature light fare crafted lovingly by Valley Shepherd Creamery in the form of the proverbial “Free Lunch” (the nineteenth-century practice in bars of offering salty snacks in order to entice drinking customers). Star cheesemongers Zeke Furgeson and Rebecca Foxman of Valley Shepherd will be on hand to comment and clarify on their curdery and curdsmanship. Please note that a full dinner will not be served.

Price $100.00
3 left!
Qty Add
Friday, February 27, 7pm: An Evening of North African COOKing with Joncarl Lachman of Noord
Over several centuries, traders, travelers, invaders, migrants and immigrants all have influenced the cuisine of North Africa. The countries that make up the region share several of their own similar dishes and ingredients yet French and Mediterranean cooking influences abound. Noord’s Joncarl Lachman, Philly’s darling Dutch chef, returns to COOK for an evening of North African-inspired fare. The Northern European chef-restaurateur is planning to bring a North African restaurant to the city in 2015. Join him at COOK when he tests out four inspired dishes such as: Harira (the traditional tomato-spice-herb-bean soup of the region); champagne braised rabbit with prune rillettes; pan roasted swordfish with pistachio, raisin, tomato, garlic, flageolet beans; and more! This will be a special chance to get a preview of what promises to be one of 2015’s most talked about new restaurants.

Price $175.00
SOLD OUT
Qty Add
Saturday, February 28, 6pm: COOK Restaurant Sneak Peek with Stephen Latona and Mark Bellini of Smoke Kitchen
Smoke Kitchen is a new wood-fired chicken rotisserie concept from Stephen Latona and Mark Bellini who have 40+ years of restaurant experience between them. Having been featured on CNBC’s Restaurant Startup, their goal for Smoke Kitchen is simple: to provide great take-out to the Western Mainline. With resumes boasting positions in the kitchens of The Striped Bass, JG Domestic, the Culinary Institute of America, Frog/Commissary Catering and more, the two culinary vets are currently working to pass along their knowledge as instructors at cooking schools in the area. Join them at COOK for a menu of Smoke Kitchen’s signature items, including: pickles and biscuits with orange wildflower and honey butter; pan seared trout with Brussels sprouts, bacon, apples and balsamic; Smoke Kitchen chicken with preserved lemon garlic compote, arugula puree and roasted fingerling potatoes with schmaltz; and arborio rice pudding with brandied golden raisins for dessert.

Price $155.00
SOLD OUT
Qty Add
To add items to your cart, enter quantity, click the "Add" checkboxes and then click here >>>