Home > Classes
Sort By:
Page of 1
Wednesday, September 3, 7pm: Foobooz & Philadelphia Magazine Present Open Stove XXVII: John Dilliplane of The Treemont vs. John Calvert of R2L
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. This September, it will chefs from two of Philly’s best fine dining restaurants: John Dilliplane of The Treemont and John Calvert of R2L . 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!

Price $200.00
SOLD OUT
Qty Add
Friday, September 5, 7pm: Vegan Late Summer Harvest with Rachel Klein of Miss Rachel's Pantry
At her successful South Philly cafe and catering company, Miss Rachel’s Pantry, 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 vegan eats delicious enough to get everyone smiling, from committed vegans to dedicated meat eaters. And the timing of this class couldn't be better for a veggie-centric menu as the bounty of the late summer harvest will be in full swing. Come. Learn. Eat your veggies!

Price $125.00
SOLD OUT
Qty Add
Saturday, September 6, 12pm: Private Event with Sue Puchowitz, Art Instructor

SOLD OUT
Qty Add
Tuesday, September 9, 7pm: Private Philadelphia Magazine Event with Jason Cichonski of Ela and The Gaslight

SOLD OUT
Qty Add
Wednesday, September 10, 7pm: A Rosh Hashanah Celebration with Paul Spangler and Arlene Rotfeld of Shackamaxon Catering
At COOK, you don't have to be Jewish to celebrate the Jewish New Year with a feast. On Rosh Hashanah, it is customary to eat several foods which symbolize the type of year one wishes to have and the focus is on sweet foods, symbolizing the desire to have a sweet year, blessings and abundance. Join Paul Spangler and Arlene Rotfeld of Shackamaxon Catering (they do the food for the Residences at The Ritz Carlton!) for a new spin on traditional Rosh Hashanah eats! Two types of chicken liver will be served (and one is veggie!), plus salmon, challah, kasha varnishkes, kugel, apricots, apple and more! Arlene will also demo a glorious Rosh Hashanah centerpiece.

Price $145.00
SOLD OUT
Qty Add
Thursday, September 11, 7pm: Chef’s Tasting Menu with Jorge Chicas of The Red Owl Tavern
Chef Jorge Chicas came to Philadelphia’s Red Owl Tavern following a stream of culinary accomplishments that most notably includes his long tenure and leadership with the dynamic think tank ThinkFoodGroup by José Andrés and as Executive Chef at The Bazaar at the SLS Hotel in Beverly Hills, CA. Under Chef Chicas’ watch, The Bazaar earned acclaim such as “Restaurant of the Year” by Esquire, a James Beard nomination for “Best New Restaurant,” GQ’s “Best New Restaurants” and a four-star review by the Los Angeles Times. Join him as we welcome him back to COOK for an evening of amazing food by one of the city’s newest and best culinary talents.

Price $160.00
SOLD OUT
Qty Add
Friday, September 12, 7pm: An Evening with Jay Chadwick of Ella’s American Bistro
On a professional level, Jay Chadwick, executive chef of Ella’s American Bistro in Wayne, PA, started his culinary training at 19 when he began his apprenticeship as a butcher. He also had stints working at Georges Perrier’s suburban outpost Georges’, East Passyunk Avenue’s Le Virtu, JG Domestic and Malvern’s Restaurant Alba, as well as time spent in Italy. Join him for his delicious debut at COOK when he prepares and demos a menu consisting of: chicken liver mousse with cognac-soaked cherries, crostini; black bass with bacon-corn hash, cherry tomatoes; duck breast with potato-duck hash, rainbow chard; and fig bread pudding for dessert. This is going to be one incredible meal!

Price $150.00
SOLD OUT
Qty Add
Sunday, September 14, 12pm: The Art of Confection Making with Jess Nolen of Brauhaus Schmitz
In September, Jess Nolen, Brauhaus Schmitz’s pastry maven, returns to COOK for an afternoon of delicious confections including marshmallows, fudge, brittle, and lollipops. These sweet sugary creations are necessary learning for every home pastry chef or just those with a sweet tooth. Rich in sugar, this class on candy will be too sweet to miss. Jess is also a hoot and a half not to mention a great teacher. Just don’t tell your dentist!

Price $75.00
SOLD OUT
Qty Add
Wednesday, September 17, 6:30pm: Private Event

SOLD OUT
Qty Add
Friday, September 19, 1pm: Private Event

SOLD OUT
Qty Add
Friday, September 19, 5:30pm: Private Event

SOLD OUT
Qty Add
Saturday, September 20, 6pm: A Symphony of Chicken Dishes with Michele Haines of Spring Mill Café
Since 1978, Michele Haines and her family have made Conshohocken’s Spring Mill Café an institution. Join Philadelphia’s “grande dame” of French cuisine when she returns to COOK for a meal featuring an array of chicken dishes including: chicken terrine; mole chicken; seared chicken breast Normande; and chicken vol au vent, plus salad and dessert. Michele will be joined by artisan cheesemaker, Stefanie Angstadt of Valley Milkhouse, who will be on hand to talk about the cheeses that Chef Michele will incorporate into her menu.

Price $140.00
SOLD OUT
Qty Add
Sunday, September 21, 1pm: Private Event

SOLD OUT
Qty Add
Monday, September 22, 7pm: Soups and Stews with Becca O’Brien of Two Birds Catering and Canning
Becca O’Brien 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. Chef Becca has been cooking professionally, and working in restaurants for over 15 years now. And though she spent time at Stephen Starr steakhouse, Barclay Prime, she takes vegetable-forward cooking very seriously. Join Becca when she returns to COOK for an evening of soups and stews. With Fall right around the corner, tips, tricks and recipes for soup and stew making are a must. Becca will be demo’ing vichysoisse, creamy tomato dill soup, spicy miso mushroom soup, coq au vin with mashed potatoes and chilled strawberry soup with vanilla ice cream and toasted almonds.

Price $135.00
SOLD OUT
Qty Add
Tuesday, September 23, 7pm: A Pasta Primer with Eben Copple of The Yardley Inn
Chef and Kansas native, Eben Copple, has a very impressive restaurant resume. He spent a year under the tutelage of Lidia Bastianich at her Kansas City eatery, Lidia’s. He then moved to the Pittsburgh outpost of Lidia’s before heading to NYC where he worked with superstar Jonathan Waxman at Barbuto. As sous chef there, Copple continued to hone his skills in the art of new Italian cooking, focusing on local, seasonal produce, homemade pastas and house-cured meats. Eben has also worked through a series of notable stages at Five Points and WD50, preparing himself to take on the responsibilities inherent in piloting a kitchen. Join Eben, now executive chef at the beautiful Yardley Inn, for his COOK debut focusing on pasta. His demo will include a fresh pasta, a stuffed pasta, a gnudi, a risotto and a pasta dessert. Mangia!

Price $165.00
SOLD OUT
Qty Add
Wednesday, September 24, 12:30pm: Private Event

SOLD OUT
Qty Add
Saturday, September 27, 2pm: Awesome Autumn Baking with Lindsey Love of coco love
Baker Lindsey Love returns to COOK with an early fall menu sure to stimulate the senses. Her company, coco love, established in 2010, is a web-based baking company and curated gift-shop for the boutique customer who appreciates gift-giving as an art form. Join Lindsey as she prepares seasonal sweets featuring the warm comfort of spice including chocolate pumpkin seed cake, cardamom panna cotta, and spiced poached pears. This is the perfect way to spend an autumn afternoon.

Price $75.00
SOLD OUT
Qty Add
Saturday, September 27, 7pm: Private Event

SOLD OUT
Qty Add
Sunday, September 28, 6pm: Spanish Tapas with Alex Garfinkel of AG Catering
Since completing his culinary arts degree at The Restaurant School at Walnut Hill College, Alex has traveled far and wide, undergoing a journey of gastronomical discovery alongside elite chefs on two continents. Alex has worked locally at Le Bec Fin, Lacroix, Morimoto and Amada. He also spent time working in kitchens in Spain and has taught numerous classes and demos along the way. Alex’s stay in Spain makes him more qualified than most to cover the topic of Spanish small plates. His take on tapas will feature seafood, meat and veg all prepared with traditional Spanish flavors and techniques.

Price $140.00
SOLD OUT
Qty Add
Monday, September 29, 7pm: Meatless Monday Pub Fare with Beth Kaufman of A Mindful Me
The September edition of Meatless Monday with Beth Kaufman of A Mindful Me will feature vegetarian friendly pub grub with a guilt-free twist. Beth, a chef and holistic health coach, will be cooking up spicy buffalo style seitan, the wedge salad with smoked chickpea bits, tempeh reubens with all the fixings, and peanut butter brownies with caramelized bananas. This class is vegetarian but not vegan.

Price $125.00
3 left!
Qty Add
Tuesday, September 30, 7pm: Private Philadelphia Magazine Event with Jeff Froehler of The Capital Grille

SOLD OUT
Qty Add
Wednesday, October 1, 7pm: Foobooz & Philadelphia Magazine Present Open Stove XXVIII: John Kasenchak of The Sidecar Bar & Grille Vs. Joshua Evans of Kraftwork Bar
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.  This time: it’s a battle of the beer bars (with the same owner!). COOK will provide mystery ingredients and we get to watch in wonder as the combatants, John Kasenchak of The Sidecar Bar & Grille and Joshua Evans of Kraftwork Bar, 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!

Price $195.00
SOLD OUT
Qty Add
Friday, October 3, 7pm: Fall Comfort Foods 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 to COOK for an evening of delicious fall comfort foods. Guests will be treated to a lesson in hearty autumn fare, including: pumpkin seed crusted chicken skewer with pomegranate rosemary reduction; carrot ginger bisque with roasted sunflower seeds; roasted brussels sprouts with pancetta and roasted walnuts; rosemary crusted pork loin with sweet potato gnocchi and mushroom goat cheese sauce; and pumpkin empanadas with cream cheese icing.

Price $135.00
SOLD OUT
Qty Add
Saturday, October 4, 6pm: Seasonal Seafood with Stephen Latona, Culinary Instructor
Are you silly for seafood? Then join culinary instructor and executive chef, Stephen Latona, for an evening of seasonal seafood delights, including: nage poached calamari salad with oyster mushrooms, fall greens and grapefruit vinaigrette; paupiette of sole stuffed with sea scallop mousseline and fine herbs butter; shrimp and clam risotto with tomato and shellfish broth; and striped bass with preserved lemon. Chef Stephen will cover all the basics of preparing and cooking seafood and provide guests with the tools and techniques to recreate his sensational seafood at home!

Price $150.00
SOLD OUT
Qty Add
Tuesday, October 7, 7pm: The Tastes of a Thai Taqueria with Silvestre Rincon of Tuk Tuk Real
Thai on tortillas? Alex Boonphaya, chef/owner of the popular Circles restaurants in South Philly and Northern Liberties, has teamed up with his Mexican sous chef, Silvestre Rincon, to marry their cultures and create a new taqueria on South Street. Tuk Tuk Real, one of the most highly anticipated restaurant openings of the fall, will capitalize on the commonalties Thai and Mexican cuisine share (humble cuts of meat; spice; rice dishes) to build out their moderately priced menu. Think Thai-style braised pork or beef stuffed into empanadas or layered atop sopes. This is going to be one delicious and special evening that merges Thai and Mexican influences and ingredients beautifully.

Price $125.00
SOLD OUT
Qty Add
Thursday, October 9, 7pm: A Dinner in Lyon with Kenneth Bush of Bistrot La Minette
Lyon is indisputably the culinary capital of France. Join Kenneth Bush, executive chef of Bistrot La Minette, when he returns to COOK to showcase a menu inspired by his travels and experiences at Lyonnaise restaurants. His delectable menu will include: Salade Lyonnaise Façon “Aux Trois Maries” (Classic Salad with bacon and soft cooked egg); Quenelle Gratinée Façon “Café Comptoir Abel” (Whitefish dumpling, béchamel, mushrooms);  Joues de Porc Bourguignonnes Façon “Daniel et Denise” (Red wine-braised pork cheeks with 3 classic Lyonnaise side dishes); Les Fromages de Lyon (Saint Marcelin cheese and toast, Fromage Blanc and honey); and Petit Four Façon “La Mere Brazier” (Lemon tart, profiterole, chocolate tart, sable). Can you say ooh la la?

Price $180.00
SOLD OUT
Qty Add
Friday, October 10, 7pm: Wines of Alto Adige, Italy with Brian Freedman, Food, Wine and Travel Writer/Consultant: A Fundraiser for The Shane Campaign*
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, this region is home to tried-and-true handicraft. These wines with a notably independent character will be explored and tasted with the help of Brian Freedman, a food, wine and travel writer/consultant who has spent a great deal of time in the under-sung wine-producing region and will have just returned from a trip there. This is the perfect class for wine novices and experienced oenophiles alike. A full meal consisting of complimentary plates will be prepared by Chef Chris Allen and served with the wines.

*All proceeds from this class will be donated to The Shane Campaign. This is a campaign to help support and encourage 4-year-old Shane Lee and his family. Shane has been diagnosed with the rare brain cancer DIPG. Shane’s dad, Byung, worked for two years at our sister restaurant, Twenty Manning. For more info, click here.

Price $165.00
SOLD OUT
Qty Add
Saturday, October 11, 12pm: Pumpkin Desserts with Peter Scarola of R2L
Join Peter Scarola, pastry chef for Daniel Stern Restaurants since 2008 and at R2L since the opening in January of 2010, for an afternoon of perfect pumpkin pastries. Peter will teach guests how to make spiced pumpkin hot chocolate, pumpkin eclairs, and pumpkin cake with ginger cream cheese icing. 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 in excellent hands!

Price $75.00
SOLD OUT
Qty Add
Tuesday, October 14, 7pm: Private Event with Michael Solomonov of Zahav

SOLD OUT
Qty Add
Wednesday, October 15, 7pm: STARR SERIES: An Autumn Omakase with Todd Lean of Pod
Omakase is a Japanese phrase used in restaurants that means "I'll leave it to you".  In this case, the “you” is the chef and the “it” is the menu selection. So instead of ordering à la carte, the chef presents a series of plates to customers who expect the chef to be innovative and surprising in the selection of dishes, almost like an artistic performance by the chef. Join chef Todd Lean of Pod for a seasonal omakase featuring: Kabocha truffle bisque; exotic nigiri - Kinmedai and Japanese Uni; Kumamoto oyster - chilled noodles and seafood salad; king crab - lobster shiro miso and brussels sprouts leaves; smoked and braised short rib with congee; and Kakigori - Japanese shaved ice with green tea syrup. Fans of Pod’s vibrant Japanese-inspired style and flavors will not be disappointed!

Price $180.00
12 left!
Qty Add
Thursday, October 16, 7pm: COOKbook Author Series: Iranian Street Food with Louisa Shafia, Author of "The New Persian Kitchen"
If you didn't snag seats for Louisa Shafia’s sold-out COOK class in April, this is your chance! Join New York-based Louisa Shafia, author of award-winning cookbook The New Persian Kitchen, for an intimate class at COOK featuring a menu of Iranian street food, including: Sambuseh (crispy phyllo triangles stuffed with vegetables and mild white cheese, with spicy relish, nigella seed); Gondy (aka “Persian matzo balls”, made from ground chicken and chickpea flour, in chicken broth with dried limes); Lakh Lakh Polo (tamarind rice with fish, chiles, coriander); Kebab-e Torsh (lamb kebabs in sour pomegranate walnut marinade); Mast-o khiar (cucumber yogurt, and sabzi khordan herb and cheese platter); and Bastani (Saffron ice cream sandwiches). Louisa has cooked at notable restaurants in San Francisco and New York, including Millennium, Aquavit, and Pure Food and Wine. She recently created a menu of fresh, healthy Persian food for Café Nadery in New York. Her unique, Silk Road-inspired cooking has been featured in The New York Times, The Wall Street Journal, The New Yorker, Bon Appétit, and on National Public Radio. Her first cookbook, Lucid Food: Cooking for an Eco-Conscious Life, was a finalist for the IACP award. A copy of The New Persian Kitchen is included in the ticket price.

Price $160.00
1 left!
Qty Add
Friday, October 17, 7pm: Endless Summer with Eli Collins of Pub & Kitchen
For five-plus years now, Pub & Kitchen has been one of the most consistently popular and well-loved Rittenhouse eateries/watering holes. Since last summer, newly appointed Executive Chef Eli Collins has been steering P&K away from its original English pub mode and toward a more refined style of fare without losing the simple, comforting style the restaurant is known for (and earning a super positive 3 bell review from The Inquirer’s, Craig LaBan). Chef Eli, a Scranton native who worked at Daniel Stern’s beloved Gayle and was on the opening team at Pub & Kitchen, honed his skills in New York cooking at the Plaza Hotel and ultimately joining Daniel Boulud’s family of restaurants. Join Eli when he returns to COOK for a menu comprised of some of summer’s greatest hits (primarily preserved, of course). Chef Eli will blend his summer preserves with seasonal fall fare, showing off the food that keeps us foodies coming back to P&K for more night after night!

Price $160.00
SOLD OUT
Qty Add
Sunday, October 19, 6pm: Sunday Supper with Andrew Wood of Russet
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 and their passion for cooking good food is contagious. Join Chef Andrew when he returns to COOK for an evening of delicious local flavor that has garnered Russet tons of favorable press and scores of loyal fans.

Price $160.00
SOLD OUT
Qty Add
Monday, October 20, 7pm: A Winter Squash Feast with Beth Kaufman of A Mindful Me
The October edition of Meatless Monday with Beth Kaufman of A Mindful Me will feature a 4-course vegetarian feast featuring winter squash.  Don't let the name fool ya; Winter Squash are sneaking their way into the grocery stores and farmers markets now as part of the fall harvest!  Spaghetti, Kabocha, Sweet Dumpling, Buttercup and the very popular Sweet Pumpkin are ready and will be featured during this edition of Meatless Monday.  Beth will reveal the health-supportive elements of winter squash and how to prepare them so you're left feeling full and satisfied.

Price $120.00
12 left!
Qty Add
Thursday, October 23, 7pm: Contemporary Thai Cuisine with Alex Boonphaya of Circles
Bangkok-born chef Alex Boonphaya conceived the original Circles at 15th and Tasker Streets in South Philadelphia in 2009 with the goal of providing Philadelphians with delicious, authentic dishes from his native Thailand. Chef Alex fell in love with food while playing on the streets of his Bangkok as a young boy. And while the original Circles purveys traditional Thai dishes, Circles in Northern Liberties offers an ever changing menu featuring progressive Thai dishes inspired by recent visits to Bangkok, Phuket, Chiang Mai and other destinations within “The Land of Smiles”. Philadelphia magazine has consistently named Circles “Best of Philly” and it’s not hard to see (and taste) why. Join chef Alex for his COOK debut when he will share his passion for and knowledge of Thai cooking.

Price $175.00
SOLD OUT
Qty Add
Friday, October 24, 7pm: Lambs and Clams with Nick Macri of Border Springs Farm
Every year, the gang from Rappahannock River Oysters in Topping, VA, team up with the folks from Border Springs Farm in Patrick Springs, VA, for a party during which chefs gather to feast on lamb, shellfish and moonshine. But you don't have to be a chef or travel to Virginia to experience the spectacular pairing event. Join Nick Macri of Border Springs Farm at Reading Terminal Market for a menu that is an homage to that annual gathering. Using Rappahannock Oysters and Border Springs lamb, Chef Nick’s menu will include: baked olde salt clams with merguez sausage, sofrito, and toasted bread crumbs;  lamb broth–steamed olde salt clams with charred ramps, lamb bacon, and mustard oil; lambchetta with white anchovy salsa verde and spring radishes, and more! This can’t-miss meal is going to be a hoot and half!

Price $160.00
SOLD OUT
Qty Add
Saturday, October 25, 6pm: COOKbook Author Series: Tried-And-True Weeknight Recipes with Kathy Brennan and Caroline Campion, Authors of "Keepers"
Drawing from two decades of trial-and-error in their own kitchens, as well as working alongside savvy chefs and talented home cooks, Kathy Brennan and Caroline Campion offer 120 appealing, satisfying recipes ideal for weeknight meals in their comprehensive kitchen “manual”, Keepers. There’s an array of master recipes for classic dishes with options for substitutions, updated old favorites, one-pot meals, and more. Along with timeless recipes, Keepers is filled with invaluable tips on meal planning and preparation, all presented in an entertaining, encouraging, and empathetic style. This book is a must for all homecooks, no matter their level. Join Kathy and Caroline at COOK when they share their experiences, recipes and the tools needed to become more efficient, confident, and creative in the kitchen. Their Italian-inspired menu for October incudes: toasts with melted cherry tomatoes, goat cheese and basil; pizza salad; rigatoni with Swiss chard peso; salmon in foil with spinach and cream; and "jump-in-the-mouth” turkey cutlets with soft parmesan polenta and skillet asparagus. A copy of the book is included in the ticket price.

Price $145.00
SOLD OUT
Qty Add
Sunday, October 26, 2pm: Pumpkin Party for Kids with Shayna Marmar of Honeypie Cooking
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. Join Shayna when she returns to COOK for a kids class celebrating everyone’s favorite round, orange squash: the pumpkin! Shayna will be leading the class in making the following: pumpkin soup with pumpkin bread croutons; pumpkin gnocchi; mini pumpkin pies; and a few surprise pumpkin snacks. Recommended for children ages 5-10.

Price $55.00
SOLD OUT
Qty Add
Tuesday, October 28, 7pm: Perfect Pasta with Matthew Sindoni and William Langlois of Bar Lucca
Conshohocken’s Bar Lucca is influenced by owner Brian Pieri’s grandfather’s migration from Lucca, Italy to the USA, as well as his own travels and culinary adventures in the country. Brian created Bar Lucca as a way of sharing this wonderful culinary culture with the Philadelphia area and the restaurant’s menu features delicious dishes from various regions of Italy as well as from across the Mediterranean.  Join chefs Matthew Sindoni and William Langlois for their COOK debut for a fresh pasta menu that will include: chicken liver pate, pickled mustard seed, parmesan twill; pumpkin bottle caps, wildflower honey & ricotta filling, fig demi; bucatini with bacon lardons, Calabrian chiles, pecorino fresco; parppardelle, wild boar ragu, grana padana; and Nutella doughnuts, fresh fig, powdered sugar. Mangia!

Price $165.00
1 left!
Qty Add
Wednesday, October 29, 7pm: Craft Beer Dinner with Bill Covaleski of Victory Brewing Company
Local craft beer powerhouse, Victory Brewing Company, opened its doors to the public in February 1996. In its first year, Victory Brewing Company brewed 1,725 barrels of beer. Since then, the brewery has expanded, producing 93,196 barrels of beer in 2012 and has become a staple at the forefront of the local craft beer movement. Join Bill Covaleski, Victory’s Brewmaster & President, when he comes to COOK for an evening of exceptional craft beer and food. This fall, Victory will debut a Harvest Ale using wet hops (the beer equivalent of Beaujolais Nouveau). At COOK, guests will get to sample not only the Harvest Ale but also other beers by Victory and a menu (of food that’s as good as the beer) prepared by the brewery’s chef. This is a beer lover’s dream! Don't miss out!

Price $170.00
SOLD OUT
Qty Add
Thursday, October 30, 7pm: Private Philadelphia Magazine Event: GARCES SERIES: Spanish Tapas with Dave Conn of Tinto

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