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OUR SEPTEMBER CLASSES WILL BE POSTED TUESDAY, AUGUST 9 AT 2PM.

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Friday, July 1, 7pm: An Evening with Jason Shelley of Ocean Prime Philadelphia
Ocean Prime is a modern American restaurant and lounge from renowned restaurateur Cameron Mitchell specializing in incredible seafood and prime steaks. Pittsburg native Jason Shelley was the opening Executive Chef of Ocean Prime Orlando before relocating to Atlanta to lead the team there before returning to his home state as Executive Chef at Ocean Prime Philadelphia. This July, Shelley makes his COOK debut with a surf AND turf feast consisting of truffle popcorn (fresh popcorn with truffle oil and herbs); ricotta panzanella (heirloom tomato, arugula, red onion, sherry vinaigrette and ciabatta); sea scallops with parmesan risotto, English Peas and citrus vinaigrette; NY strip served with duxelles and bearnaise; and for dessert, chocolate mousse served with chocolate cake, fresh berries and raspberry sauce. This will be one PRIME party!

Price $165.00
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Wednesday, July 6, 7pm: Foobooz & Philadelphia Magazine Present Open Stove XLIV: Malik Ali of Restaurant Neuf vs. Bryan Tanczak of Bardot Cafe
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Held every other 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. In July, watch as Malik Ali of Restaurant Neuf battles Bryan Tanczak of Bardot Cafe. 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
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Thursday, July 7, 7pm: COOKbook Author Series: “Preserving Italy” with Cookbook Author Domenica Marchetti
Ask any American what preserve means in kitchen lingo, and they’ll immediately think of typically-American fruit jams and kosher dill pickles. But preserving as a cooking method is a popular and sometimes necessary technique in culinary cultures worldwide. Case in point: Italy. With marinated artichokes in olive oil, classic giardiniera, and, of course, the late-summer tradition of putting up tomato sauce, home cooks have been preserving the abundant bounty of seasonal produce for centuries. In her latest cookbook Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions, food journalist and cooking instructor Domenica Marchetti shares recipes handed down through her family. This July, join Domenica for a rustic Italian menu that makes creative use of various preserved items: Crostini with Sweet and Sour Peppers and Mozzarella; Homemade Chitarra Noodles with Fresh Tomato Sauce; Tuna Tagliata; and Favorite Jam Crostata. Guests will receive a copy of Preserving Italy so you can savor jarred treasures all year long.

Price $165.00
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Saturday, July 9, 1pm: Pastry Brunch with Molly Barg and Laura Carnecchia of Day by Day
Since 1981, Day by Day, located at 21st and Sansom Streets, has been serving fresh lunch and brunch to the local community one ''regular'' at a time. The Philadelphia Inquirer’s Craig Laban first visited Day by Day fourteen years after it’s opening and remarked, “It's one of those - 'why did I wait so long?' moments... the room was totally packed with regulars, and I can see why.” Among the spot’s many appeals are its housemade baked goods, so we’re delighted to welcome Molly Barg and Laura Carnecchia of Day by Day for a baked brunch bonanza that features two muffins (blueberry-lavender; sundried tomato, goat cheese, and herb), two scones (black sesame-orange; cheddar-jalapeño); and two tarts (peach turnover; spinach and baked egg tart). Guests will receive recipes for the basic muffin, scone and tart base and will learn how to modify them according to taste and season. If you’re a devoted carb and gluten enthusiast, this one’s sure to please!

Price $70.00
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Tuesday, July 12, 7pm: Pre-Bastille Day Celebration with Kenneth Bush of Bistrot La Minette
Bienvenue, Francophiles! Executive Chef of Bistrot La Minette, Kenneth Bush returns to COOK to prepare a French picnic in honor of Bastille Day. But this ain’t your sandwich-and-potato-salad picnic. Enjoy a lavish spread of Potage Saint Germain (pea soup with crisped French ham, crème fraîche and mint); Assiette de Legumes (a trio of vegetable salads); Cochonailles (assortment of French charcuterie); Poulet Rôti (mustard roasted chicken, haricot vert, gratin de pâtes); and Terrine de Mousse au Chocolat (chocolate mousse “terrine” with fresh berries, candied hazelnuts and sorbet). Bistrot La Minette features some of the most authentic and delicious French fare in town, so get ready to say ooh la la!

Price $185.00
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Wednesday, July 13, 6pm: COOKbook Author Series: The Thousand Dollar Dinner with Author Becky Diamond, Adam Diltz of Johnny Brenda’s and Vicki Miller of VinoCity Events
The Thousand Dollar Dinner by Becky Diamond tells the unique story of an 1851 culinary challenge between Philadelphia restaurateur James Parkinson and the Delmonico family of New York. Following a decadent meal at Delmonico’s hosted by fifteen wealthy New Yorkers to “astonish our Quaker City friends,” a group of Philadelphians invited their NYC hosts down to Philadelphia in order to return the favor and uphold the honor of their own city. The result was a luxurious seventeen-course feast, complete with rare wines and liquors. (You’ll be delighted to know that the New Yorkers declared their Philadelphia challengers victorious!) The historic meal helped usher in the era of grand banquets of the Gilded Age, which elevated American culinary arts to rival those of Europe. Becky Diamond will be on hand at COOK this July to give historical context and anecdotes to the meal, which will be partially re-created by Adam Diltz of Johnny Brenda’s, with beverage pairings provided by Vicki Miller of VinoCity Events. Guests will enjoy a condensed version of the historic menu with nine pairings: Oysters (paired with Sauternes); Turtle Soup (paired with Cognac); Striped Bass à la Chambord (paired with Riesling); Turkey Galantine (paired with Amontillado Sherry); Vol au Vent à la Financière (paired with Côtes du Rhône Rosé); Braised Pigeon with Sauce Madère (paired with Beaujolais Cru); Roast Lamb with Peas and Mint (paired with sparkling Riesling); Gateau à la Parisienne (paired with Madeira); and Champagne Frappe à la Glacé (paired with Cava). History buffs and food lovers alike are invited to commemorate this deliciously historic occasion! Guests will receive a copy of The Thousand Dollar Dinner.

Price $190.00
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Thursday, July 14, 7pm: Private Philadelphia Magazine Event

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Friday, July 15, 6pm: An Adventure in Amaro with Francesco Amadeo of Don Ciccio & Figli and Tony Jones of CBL Wine Co.
"Amaro," which means "bitter" in Italian, is a broad category of Italian bitter-sweet herbal liqueurs.  Other nations including Germany, Hungary, the Netherlands, and France produce their own local versions, but while Western Europe has enjoyed amaro for centuries, only recently has American interest in amaro bloomed. Enter Don Ciccio & Figli. In 2012, owner Francesco Amadeo, who grew up on the Amalfi Coast, launched his line of liqueurs in Washington DC, a line that now includes several amaro varieties. Don Ciccio’s artisanal liqueurs are steeped in tradition, offering a glimpse of the past with a nod to the future. This July, Francesco will co-host an adventure in amaro with colleague Tony Jones of CBL Wine Company, offering a flight of Don Ciccio’s amari (Cinque Aperitivo, Luna Amara, Amaro Don Ferne, Amaro Donna Rosa, Amaro delle Sirene and Amaro delle Sirene Special Edition) as well as four cocktails that highlight the amari: DC Negroni (Breuckelen Distilling Glorious Gin, Cinque Aperitivo, sweet vermouth, lemon twist), Last Call (Letherbee Gin, Cinque Aperitivo, Luna Amara, Don Ciccio Nocino, orange twist), Rye Bandit (Nahmias et Fils Legs Diamond Rye Whiskey, Amaro delle Sirene, Luna Amara, orange twist) and Ferné Julep (Breuckelen Distilling 77 Local Rye and Corn Whiskey, Don Ferné, soda and mint). Please note that no full dinner will be served, but there will be light bites.

Price $90.00
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Saturday, July 16, 4pm: COOKbook Author Series: “The New Cocktail Hour” with Tenaya Darlington, Catherine Manning and Stefanie Angstadt of Valley Milkhouse Creamery
Two of our favorite C words are cocktails and cheese. And though people often associate eating cheese with drinking wine, cocktails are also the perfect compliment to wash down some gooey, cheesey goodness. Tenaya Darlington, aka Madame Fromage, is the co-author of The New Cocktail Hour, which includes vintage and modern cocktail recipes, pairing recommendations with everything from pizza to oysters, and advice for hosting your own cocktail party. Tenaya will be joined by Catherine Manning, USBG Philadelphia Chapter President, as well as Stefanie Angstadt of Valley Milkhouse Creamery. The trio will lead guests on a cocktail and cheese adventure including a Stratosphere Cocktail paired with fromage blanc, honey, and edible flowers; Bijou paired with Clover fromage blanc rolled in herbes de Provence; French 75 paired with Thistle, Witchgrass and Blue Bell cheeses; and a Flutterby Lassi made with Absinthe Verte and Valley Milkhouse Yogurt. Guests will receive a copy of The New Cocktail Hour, which is sure to become their go-to how-to for cocktail hour!

Price $110.00
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Sunday, July 17, 6pm: Summer Nights with Tim Lanza and Keith Krajewski of Marigold Kitchen
Marigold Kitchen is an upscale BYOB offering an avant-garde, New American tasting menu in a traditional, Victorian home in West Philly. Voted #10 of “The 50 Best Restaurants” in 2015 by Philadelphia Magazine, Marigold’s chefs Tim Lanza and Keith Krajewski are returning to COOK for an evening that promises to be some of the most inventive and delicious food you’ll have all summer. Join Tim and Keith for a creative menu that celebrates summer with dishes such as: mushroom toast with pickled enoki and micro wasabi sprouts; chilled Chinese flank steak and marinated cucumber with cashews; ramp ravioli in a white wine beurre with blistered cherry tomatoes and mint; sous vide of pork tenderloin with vidalia-peach marmalade, mustard seeds, charred zucchini, seared foie gras and pork head jus. And dessert? It’s a surprise.

Price $185.00
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Tuesday, July 19, 7pm: Wine Dinner with Jon Cichon and Sommelier Justin Timsit of Lacroix
Who is the best sommelier in New York City? According to a recent national contest put on by the Austrian Wine Marketing Board, it’s Justin Timsit of Philadelphia’s Lacroix, who took home the grand prize after completing an online quiz, a blind tasting, a written exam, a service demonstration AND a grilling by a judging panel on obscure Austrian wine facts. According to Justin, "It was fun to beat New York at their own game." Riding high after his victory, Justin will lead 16 very lucky guests on a wine pairing menu along with Lacroix Executive Chef Jon Cichon. At Lacroix, Chef Cichon is known for his ability to create progressive flavor combinations that never fail to surprise and delight Lacroix’s guests – a talent he will no doubt be bringing with him to COOK for an evening of perfect pairings!

Price $200.00
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Wednesday, July 20, 7pm: Grill It, Dip It, Serve It… Thai-style with Moon Krapugthong of Chabaa Thai Bistro and Binto Market & Cafe
We’re smack in the middle of grilling season, so if you’re looking to add bright new flavors to your backyard repertoire, this is the class for you. Moon Krapugthong of the soon-to-reopen Chabaa Thai Bistro in Manayunk and the upcoming Binto Market & Cafe, returns to COOK for a an evening of Thai-rrific grilling. This class will cover the key steps in the preparation of four very popular Thai grill dishes. Guests will learn how to make sweet and tangy Thai BBQ glaze, an overnight marinade, herb rub and more. Best of Philly® winner Krapugthong’s menu includes BBQ pork skewers with steamed sticky rice, Thai sweet chili and garlic dipping sauce; herb-rubbed beef with pine nuts, watercress, fresh mint, beet, lotus root salad and chili-lime dressing; chicken satay on bamboo skewers with cold cucumber salad and peanut sauce; red curry cuck with pineapple, cherry tomatoes, grilled eggplant and fresh basil;  and for a cool ending, coconut ice cream with Thai iced tea.

Price $160.00
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Thursday, July 21, 7pm: Private Event

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Saturday, July 23, 6pm: Summer in New England with Michael Rouleau of Sbraga
With fresh bounty from the sea and local farms, food and summer go hand in hand in New England. Michael Rouleau of Sbraga is coming to COOK to show off the best of the season, New England-style. A New England native, Rouleau is Chef de Cuisine at Sbraga, and he promises a delicious menu of seasonal favorites such as marinated mussels with tomato and sweet corn; Rhode Island style calamari with garlic butter and chilis; Connecticut lobster roll with salt and vinegar potatoes; crispy pork shank with "baked beans," brown bread and fennel; and fried dough with wild blueberries and ice cream. So bring your love of simple, delicious summertime fare and a healthy appetite for this special summertime feast!

Price $170.00
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Tuesday, July 26, 6pm: Hands-On Cookery with Becca O’Brien of Two Birds Catering and Robin Admana of Foolish Waffles
Looking to spice things up in the kitchen? This one’s for you! Veteran COOKing instructors Becca O’Brien of Two Birds Catering and Robin Admana of Foolish Waffles (Philadelphia Magazine’s 2014 Best of Philly winner for Street Food Snacks!) are pairing up for a hands-on, Mexican-themed class. Following chips and guacamole, guests will roll up their sleeves and help prepare a fiesta of chicken tinga tostadas served with refried beans, lettuce, pico de gallo, crema, cilantro, queso fresco and lime; mahi-mahi ceviche with fresh fried tortilla chips and grilled pineapple salsa; grilled shrimp, chicken or chorizo enchiladas verdes y rojas with grilled corn, rice, beans, lettuce and pico de gallo; and, of course, flan with whipped cream and berries. Dios mío, this is gonna be good!

Price $165.00
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Wednesday, July 27, 6pm: Wine Wars with Mitch Skwer of The Wine Merchant and Jonathan Sauerwald of Urban Earth Wines
If you’re a fan of our popular Open Stove competitions, you’ll love Wine Wars! This July, two wine aficionados, Mitch Skwer of The Wine Merchant and Jonathan Sauerwald of Urban Earth Wines, will go head-to-head for a competitive night of wine and cheese pairings. Guests will sample four pre-selected cheeses which are then paired with wines selected by both Skwer and Sauerwald, who will each bring one sparkling, one rosé, one white and one red. And there’s a twist: there is an Allies vs. Axis theme for the evening, with Sauerwald selecting wines from the WWII Allied Forces (USA, Britain, France, USSR, Australia, Belgium, Greece, Netherlands, South Africa, to name a few) and Skwer representing the Axis Powers (Germany, Italy, Japan, Hungary, Romania and Bulgaria). The best part? YOU get to be the judge!

Price $90.00
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Thursday, July 28, 6pm: Cliveden House at COOK: State-of- the-Art Mid-Century Cocktails & Canapés with Phoebe Esmon, Christian Gaal and Justin Lingl of Root Catering
Cliveden House, the Germantown mansion once owned and occupied by seven generations of the Chew family, has a rich and bloody history, surviving the Battle of Germantown during the Revolutionary War and a near-catastrophic fire. Time marched on and eventually the Chews donated the house in 1972 to the National Trust for Historic Preservation, who offers public tours of the historic six-acre oasis. One of Cliveden’s surprising quirks is its complete mid-century kitchen, an attempt by the Chews to modernize the house. It is this kitchen that is the inspiration for our cocktails and canapés class. What happens when ‘50s modernity meets 21st-century tastes and techniques? Find out when Phoebe Esmon and Christian Gaal (formerly of Bar Emmanuelle and current co-owners of Spirit Animal Beverage Solutions LLC and RePast) are joined by Justin Lingl (chef-owner of Root Catering Company) for an evening of updated atomic-age cocktails and finger foods. Their collaborative menu includes The Polydactyl Cocktail, inspired by the Tom Collins and the Hemingway Daiquiri, and The Monroe Doctrine, inspired by a classic Daiquiri, paired with Valley Shepherd cheese fondue with seasonal vegetable accompaniments; white rum, lime and gooseberry cordial paired with sugarcane pork belly skewers with gooseberry agrodolce; The Gibsonson, inspired by a classic Gibson, paired with smoked salmon mousse with one-minute rye brioche and pickled carrot “caviar”; The Multi-Tool, inspired by a classic screwdriver, paired with “Sherry Elegance,” a sherry and cream mold. Bring your retro appetite AND your best period wardrobe if you so desire!

Price $95.00
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Friday, July 29, 7pm: Vegetarian Moroccan Cookery with Beth Kaufman Strauss of Grateful Plate
Join Holistic Health Coach and veteran COOKing instructor Beth Kaufman Strauss of Grateful Plate for a wonderful night that is sure to transport you to the casbah! Moroccan cookery, a combination of Mediterranean, Arabic, Andalusian and Berber cuisines, is known for its subtle spices and intriguing flavour combinations. Since Morocco produces a wide variety of Mediterranean fruits and vegetables and even some tropical ones, its cuisine is a perfect match for the vegetarian home cook. Join Beth as she demonstrates the preparation of summer squash salad with preserved lemon dressing; roasted cauliflower with dates and saffron over couscous and topped with almonds; grilled cumin carrots over spiced lentils with green harissa; and baklava with orange blossom syrup and mint tea. Recipes will be provided, ya habibi!

Price $140.00
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Saturday, July 30, 7pm: Private Event

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Sunday, July 31, 1pm: COOKbook Author Series: “Pierogi Love: New Takes on An Old World Comfort Food” with Casey Barber
COOK is pleased to welcome back COOKbook author, Casey Barber, for an afternoon of pierogis, both savory and sweet! Barber’s latest book Pierogi Love, is a tasty tribute to the Eastern European staple by taking a familiar wrapping and stuffing it with a host of unconventional, innovative, and decidedly non-traditional fillings. Join Barber for an afternoon of not-your-babcia’s pierogis: corn chowder pierogies; Philly cheesesteak pierogies with provolone cheese sauce; blueberry-lime pierogies; and lemon ricotta pierogies with honeyed brown butter. Guests will receive a copy of Pierogi Love.

Price $95.00
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Tuesday, August 2, 7pm: Starr Series: Chef’s Day Off with Jeff Froehler of Butcher & Singer
COOK guests often ask chefs, “So, on your night off what do you cook?” To which chefs often respond with a list of items that sound just as delicious and decadent as their restaurant menu. Join Jeff Froehler of Butcher & Singer, Stephen Starr’s homage to the steakhouses of old Hollywood, for a menu of his personal night off go-to’s: hamachi and tuna crudo with wasabi pea puree, radish, ponzu and beets; heirloom panzanella salad with avocado, cucumber, fresh mozzarella and croutons; market fresh fish with orange carrot ginger jus, baby bok choy and crispy wonton; and for dessert, strawberry shortcake. Prior to his post at Butcher &  Singer, Jeff already had a long history with Starr (and steaks!), leading the kitchens at Barclay Prime, as well as Starr’s Steak 954 in Ft. Lauderdale. If you’re looking for something different (and maybe something to add to your own “at home” rotation), this is the class for you!

Price $160.00
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Wednesday, August 3, 7pm: Summer’s Bounty with Joncarl Lachman of Noord, Neuf and The Dutch
COOK veteran Joncarl Lachman returns to COOK for a celebration of all things summer – fresh seafood, corn, tomatoes and more! With the opening of his third South Philly restaurant The Dutch, Joncarl continues to charm diners with approachable yet worldly cuisine. Lachman is known for keeping things seasonal and fresh at Neuf, his French-North African bistro, at the beloved Noord, the northern European BYOB in the heart of East Passyunk’s restaurant row, and now at The Dutch, his casual breakfast and lunch spot in Pennsport co-owned by Chef Lee Styer of Fond. Join Joncarl for a menu of cantaloupe gazpacho with sour cream and mint; low country boil with shrimp, clams, smoked sausage, corn on the cob, potatoes, old bay and parsley; heirloom tomatoes with seared diver scallops with caviar, basil vinaigrette and baby lettuces; and for dessert, Dutch Almond Buttercake with advocaat, fresh raspberries, whipped cream. Autumn will be here before you know it, so now’s your chance to bask in summer’s bounty!

Price $160.00
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Thursday, August 4, 7pm: Portuguese, Please with Joseph Howard of Abe Fisher
While the flavors of Portugal may be familiar to those who live in the not-too-distant East Coast cities of Providence, Boston and New York City (the three largest Portuguese American communities in the US), they are relatively hard to come by in the City of Brotherly Love. Due to the trade routes of Portugal’s previously expansive empire, its cuisine is both influenced by and influential upon the lands to which they traveled – Brazil, India, southern Africa and even Japan, to name a few. This August, Joseph Howard of Michael Solomonov’s Abe Fisher will prepare a dinner of traditional Portuguese favorites: Balinhos de Bacalhav (salted cod fritters); Acorda Aleutejana (soup with freshly baked bread, six minute egg, fresh herbs); Piexe Grelhado Combatatas Cozidas e Cebolinhas (grilled fish with boiled potatoes, spring onions, olive oil,lemon juice, fresh herbs); Jarret de Cordeiro com Feijao Preto e Molho de Reducao da Propria Cane con Cebolas Caramelizadas (lamb shank with black beans and a caramelized onion lamb jus); and for dessert, a deconstructed flan.

Price $160.00
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Friday, August 5, 6pm: Living La Vida Vodka with Bryan Quigley and Kyle DiRaddo of Stateside Urbancraft Vodka
For as long as they can remember, Philadelphia-natives Matt and Bryan Quigley have had the entrepreneurial spirit. Whether it was selling baseball cards or shoveling snow, the Quigley brothers have always known they wanted to be in business together.  So when Matt approached Bryan three years ago and asked “Do you want to start a vodka company,” Bryan’s response could only be one thing: “Yup”.  And with that, Stateside Urbancraft Vodka was born. From humble, basement origins and a sitcom-worthy series of trials and errors, Stateside can now be found in over 40 state stores in and around Philadelphia as well as over 100 bars and restaurants. Today, Stateside is produced in Philadelphia’s Kensington neighborhood at Federal Distilling, a 4,500 square foot distillery space attached to a 1,000 sq. foot tasting room known as the Federal Distilling Room. FDR will soon be providing the neighborhood with a place to not only enjoy unique libations, but also a destination to watch the distilling process in action. Join Bryan Quigley and bartender Kyle DiRaddo for an evening of Stateside Urbancraft Vodka cocktails including The Collie Man (vodka, simple syrup, lemon, basil and club soda); The Walk of Shame (vodka, orange liqueur, grapefruit, orange bitters, champagne and orange peel); The Cleanse (vodka, cucumber simple syrup, lemon and mint); and The Cat’s Pajamas (vodka, orange liqueur, Lillet and orange bitters). Cocktail recipes will be provided. Please note that no full dinner will be served, but there will be light bites.

Price $90.00
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Saturday, August 6, 2pm: COOKbook Author Series: “Food Swap” with Emily Paster
A lawyer by training, Emily Paster of Chicago found a second career in the kitchen, creating homemade preserves, sauces and condiments with her daughter. After finding herself producing more than she could devour, a friend in Philadelphia recommended she look into a local food swap, where home cooks gather informally to trade their homemade goods for those produced by like-minded artisans. When she learned that no such food swap existed in Chicago, she co-founded Chicago Food Swap, one of the largest in the world. Along the way, Emily has developed an impressive repertoire of recipes and this past May she compiled her favorites in  Food Swap. Part cookbook, part how-to guide, Emily’s book features more than 80 recipes for artisanal items that are perfect both for food swaps and for thoughtful gifts. This August, Emily makes her COOK debut, sharing recipes from her book, including beer-caraway mustard (to be served with Philly-favorite soft pretzels); citrus curd (served with scones); and salted caramel sauce (served with fruit and shortbread cookies). And to get in the spirit of things, Emily will also share a sour cherry syrup to be mixed with sparkling wine for an afternoon cocktail. Each guest will receive a copy of the book.

Price $95.00
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Sunday, August 7, 6PM: Thinking Outside the (Bento) Box with Agus “Howie” Lukito of Yanako
Do you prefer to experience a variety of flavors and textures when you eat? If so, you’re pretty much guaranteed to be – or become – a fan of the Japanese bento box. Complete with an entree and an assortment of complementary sides, a bento meal turns eating into a fun culinary adventure. Agus “Howie” Lukito of Manayunk’s Yanako will demonstrate how to turn up the heat on familiar (and of course, delicious) ingredients, creating a presentation certain to wow your guests while you're at it. After stints in NYC, most notably at Sushi Kato, Howie returned to the Philadelphia area, with posts at Mikado and Izumi. Howie is currently the head “itamae” of Yanako Restaurant, owned by Moon Krapugthong of Manayunk’s Chabaa Thai Bistro. Howie’s dinner will feature traditional bento staples: pork gyoza, age nasu, miso soup, house salad with ginger dressing, California roll, pan-seared salmon, teriyaki, white rice and green tea crème brûlée. Select recipes will be provided.

Price $160.00
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Wednesday, August 10, 7pm: A Taste of Rio with Frances Vavloukis, Health and Wellness Coach
We're always excited about the Summer Olympics, and this year is no exception since they are being held in Brazil, a country known for the sandy beaches of Rio de Janeiro, bikinis and Speedos (or lack thereof)!  Frances Vavloukis, who has worked as a caterer, pastry chef, and culinary director, returns to COOK for celebration of summer, Rio style, with a menu of tilapia fish croquettes served with tomato, olives and cilantro; shrimp pastries; kale, avocado, hearts of palm and mango salad; moqueca de bahia (cod simmered in coconut milk, fresh herbs and served with cilantro-lime rice); and an Olympic torch-worthy sweet finale of crepes de leche. And to get in the spirit of things, sip on a caipirinha, the national cocktail of Brazil. Let the Games begin!

Price $145.00
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Thursday, August 11, 7pm: Summer Seafood Shack with Peter Woolsey of Bistrot La Minette and La Peg
When you think Peter Woolsey, you likely think French. And while the owner of Bistrot La Minette does indeed know classic French bistrot fare, you may not know he can make a mean lobster roll. This summer, Woolsey has set up a seafood shack outside La Peg, his American brasserie located inside the FringeArts headquarters across from the Race Street Pier. The shack’s casual menu is inspired by Woolsey’s childhood summers on the picture-postcard-perfect coast of Maine. Before summer’s over, enjoy a menu of New England roadside favorites: New England clam chowder with Benton’s bacon and cherrystone clams; garden salad with house ranch dressing; lobster roll served with house made chips and grilled corn with smoked paprika and lime butter; and for dessert, what else, strawberry shortcake. Woolsey is one of the most charismatic and entertaining COOK regulars, so this one is not to be missed!

Price $160.00
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Friday, August 12, 12PM: Hearty And Healthy with Amir Fardshisheh, Chris Paul and Kalefe Wright of Herban Quality Eats
Want to try something new and delicious on your lunch hour and also learn a thing or two? This special, one-hour, daytime event is the perfect one for you. Riding high on the the success of the dinnertime delivery service they operated last year, the Herban team recently opened their first store at 36th and Market Street. Herban’s goal is to serve the most flavorful, healthy meals around. The menu is based on customizable ‘homestyle’ plates, featuring American gourmet recipes made from natural ingredients and seasoned with a variety of herbs and spices. Head Chef, Chris Paul, focuses on clean cooking and sustainability. The Drexel alum who’s worked at Lacroix, Parc, Stephen Starr Events and Chifa, among others, will be serving guests at COOK a menu of: roasted plantain chips and oregano hummus; Heritage Farm mixed greens, tahini dressing, shaved radish and multigrain croutons; grilled top sirloin and sesame roasted salmon with basil pesto with seasonal vegetable sides; and organic yogurt parfait. This is a great chance to try something that University City residents have been enjoying for months!

Price $65.00
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Saturday, August 13, 7PM: Private Event

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Sunday, August 14, 1PM: Breaking Bread Together with Kelly Anne Davis, Culinary Instructor (For Kids!)
Have your kids expressed an interest in baking? Then bring them to COOK as Culinary Instructor Kelly Anne Davis leads a fun-filled afternoon, preparing tamales, bao and soft pretzels. Recipes will be provided so that kids can continue the baking fun on their own! A single ticket to this class admits one child along with an adult/parent. Recommended for children of ages 6 and up.

Price $45.00
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Tuesday, August 16, 7PM: Urban Barbecue with Justin Holden and Guillermo Pozos of Village Whiskey
Love a backyard barbecue but don’t have a backyard? Or just can’t bear the heat? Or just looking for some summer soiree inspiration? Village Whiskey’s got your back. This August, join Chef Guillermo Pozos and General Manager Justin Holden of Jose Garces’ burger and bourbon spot Village Whiskey for a summer-in-the-city style barbecue. Their menu will feature classic American cookout fare with a twist and can all be done easily indoors: deviled eggs; pickled watermelon and rhubarb with whipped ricotta and toasted sourdough; Village Burger with gruyere, black truffle aioli, pickled red onion, sauce au poivre; duck fat French fries; and Baked Alaska. Team Village Whiskey will also be serving a festive welcome cocktail, the Commodore, consisting of bourbon, lime, demerara syrup, orange bitters and a mezcal rinse.

Price $180.00
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Wednesday, August 17, 7PM: Eastern Promises: A Celebration of Balkan Wines with Ilya Shchukin of Vinum USA and Tony Tony Jones of CBL Wine Co.
The Balkans have, along with Greece, the longest winemaking history in Europe that pre-dates even the Roman Empire. The perfect climatic conditions and the hands-on care of traditional winemaking result in wines that are top-quality and world class. Ilya Shchukin of Vinum USA, a leader in imported Balkan wines, is pairing up with colleague Tony Jones of CBL Wine Company for a tasting of this lesser-known wine region. Ilya and Tony will lead guests on a tasting that includes two whites – Roxanich Malvazijica Malvasia 2013 (Istria, Croatia) and Turasan Emir 2015 (Cappadocia, Turkey) – and three reds – Povardarie Vranec 2013 (Povardarie, Macedonia), Kobal Blaufrankisch 2013 (Podravje, Slovenia) and Zlatan Crljenak 2010 aka the original zinfandel (Dalmatia, Croatia). Please note that no full dinner will be served, but there will be light bites.

Price $85.00
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Thursday, August 18, 7PM: Private Philadelphia Magazine Event with Katie Cavuto of Healthy Bites

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Saturday, August 20, 6PM: Vegetarian Picnic Dinner 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 a vegetarian picnic party. Guests will be treated to a lesson and menu of: roasted cherry tomatoes with grilled corn and edamame; grilled balsamic tofu with pesto quinoa salad; veggie chorizo and potato tacos with pickled radish and queso fresco served with black bean salad; and grilled peaches à la mode with salted caramel and pistachios. Recipes will be provided.

Price $145.00
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Sunday, August 21, 2PM: Seasonal Fruit Pie with Jennifer Sokoloff of Vernick Food + Drink
Jennifer Sokoloff fell in love with pastry after graduating with a BFA in Acting in New York City. She landed a job as a pastry cook at Eleven Madison Park and then went on to work at Le Cirque. Since moving to Philadelphia in 2004, she has held positions at both the Four Seasons and eventually 1862 by Martin Hamann at the Union League of Philadelphia. Since joining Vernick Food + Drink in 2013, Sokoloff ’s expert baking skills have resulted in comfort-driven desserts that highlight the best ingredients and flavors of the seasons. So who better to return to COOK to demonstrate a seasonal fruit pie? In addition to gaining some pie-making tips and tricks from one of Philly’s top pastry chefs, guests will each enjoy an individual-sized pie to enjoy. Pie oh my!

Price $65.00
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Tuesday, August 23, 7pm: An Evening with George Sabatino of Aldine
Chef George Sabatino has been a key fixture in acclaimed kitchens all around the city, working at such hotspots as Fork, Barbuzzo and Stateside before opening Aldine with his wife Jennifer. At their Rittenhouse eatery, Chef George is known for taking no shortcuts, creating artfully composed plates that highlight house made ingredients. If you follow Aldine on social media, you’re familiar with the labor and love that he imparts upon each individual component of his dishes. One such area that George has been experimenting with lately is dairy, producing house made butter, cultured butter, yogurt, sour cream, cream cheese and kefir. This August, George returns to COOK for a dinner that makes use of all the delicious dairy that he’s been whipping up lately. He will cover both the preparation of the individual dairy components and how they are then used in creative ways as garnishes, spreads, sauces, fillings and more. We’re “fired up,” to use one of Chef George’s preferred expressions, to welcome him back to COOK!

Price $175.00
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Wednesday, August 24, 7pm: Southern Supper with Adam and Shelly Zensinger of June Allan
Jersey native Adam Zensinger is best known to Philadelphians for his time spent as Chef de Cuisine of Amada followed by his post at Lemon Hill. Prior to his time in Philadelphia kitchens, Chef Zensinger attended Le Cordon Bleu in Atlanta and spent eight years living in the south, where he developed a true affinity for southern culinary culture. In 2015, Zensinger and his wife Shelly, a fellow Philly restaurant veteran, founded June Allan, a catering business specializing in family-style Lowcountry cuisine. June Allan aims to honor classic technique with the soulful, regional flavors of the South that Adam came to know and love. Join Adam and Shelly as they give summer the southern treatment with a menu of cornbread with whipped honey butter; chilled peach soup with whipped ricotta toast and benne seeds; grilled gulf prawns with stone ground grits and herb butter; black pepper smoked brisket with creamed corn; and ripe summer berries with rose granita, and almond cookie crumble. Ya’ll don’t want to miss this one!

Price $160.00
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Thursday, August 25, 7pm: Pasta Party with Frank Olivieri of Pat’s King of Steaks
To Pat’s King of Steaks devotees, third-generation owner Frank Olivieri’s charm is well-known, but his culinary background may come as a surprise. As a teenager, Frank was a devoted Francophile with his eyes on the esteemed Le Cordon Bleu in Paris. Through a series of events, his family convinced him to remain at home helping the family business, but Frank eventually did attend the Restaurant School at Walnut Hill College. And so there are certainly more tricks up Frank’s sleeve than the signature “whiz wit” sandwich. Following his last COOK appearance, he asked if he could return for a South Philly, family-style pasta dinner, and well, we thought it a no-brainer. And so we invite you to a summer evening of carb-loading as Frank prepares a menu of fried polenta with sweet sausage, white beans and rosemary; farfalle pasta salad with mozzarella, heirloom cherry tomatoes, basil and grilled artichokes topped with Sicilian olive oil; drunken pasta with wild boar ragu; and – yes, pasta for dessert! – agnolotti filled with mascarpone topped with a chocolate hazelnut sauce. Mangia! Mangia!

Price $160.00
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Friday, August 26, 7pm: COOKbook Author Series: Summer in India with Rupen Rao of Rupen’s
It’s time for an Indian Summer...summer in India, that is! This August, Washington D.C. resident, and Mumbai native, Rupen Rao, returns to COOK for an evening of regional Indian summer specialties. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Rupen’s cross-country menu includes Baingan Chokha (charred eggplant mash with garlic naan, East India); Machchi Balchao (spiced tuna cooked in banana leaves, West India); tandoori chicken (North India) with lemon rice (South India); and for dessert, an eggless mango ice cream (North India). Guests will receive a copy of Rupen’s second cookbook Indian Cooking: Popular Restaurant Dishes.

Price $150.00
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Saturday, August 27, 1pm: COOKbook Author Series: North Indian vs South Indian with Rupen Rao of Rupen’s
This month, Washington D.C. resident, and Mumbai native, Rupen Rao, returns for an exploration of Northern and Southern Indian cuisine. Rupen’s line of cookbooks and spice blends help home cooks prepare Indian food at home without the hassle of finding exotic ingredients. For his lunch class, Rao will explain the differences between Northern and Southern Indian styles of cooking and ingredients and will demo a menu of ground lamb kebabs (South Indian); saffron and raisin pulao (North Indian); Patrani Machchi (chutney spiced fish cooked in banana leaves, South Indian); and for dessert, mango halwa with vanilla ice cream (Central India). Guests will receive a copy of Rupen’s second cookbook Indian Cooking: Popular Restaurant Dishes.

Price $100.00
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Sunday, August 28, 2pm: Challah Making with Carly Zimmerman of Challah for Hunger
Challah for Hunger brings people together to bake and sell challah bread to raise money and awareness for social justice. Their network of 78 chapters around the world engages 3,500 volunteers annually. Their volunteers, who are college students, come together as a community, bake bread, learn about hunger in their community and abroad, and sell the bread to raise funds for charities fighting hunger. Join Challah for Hunger’s Carly Zimmerman at COOK when she will demo three different, delicious challahs that usher in the not-too-distant arrival of autumn, and with it, Rosh Hashanah (just around the corner!): traditional whole wheat round challah, apple cinnamon challah and brown sugar challah with pomegranate glaze. This is the perfect class for the novice bread baker or those looking to expand their baking repertoire. Guests will get to sample all 3 challahs during class.

Price $75.00
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Tuesday, August 30, 7pm: An Evening with Carolyn Nguyen and Michael Sultan of 33rd Street Hospitality
You may know Carolyn Nguyen and Michael Sultan from their popular food trucks – Street Food Philly, Say Cheese Philadelphia, and Taco Mondo – and their brick and mortar Revolution Taco near Rittenhouse Square. This August COOK invites you to sample their latest creation, 33rd Street Hospitality Catering, which aims to meet growing demands by the public to have menus from the three trucks and Revolution Taco at private events and public festivals. 33rd Street’s menus are as eclectic, reflecting the diverse offerings of Carolyn and Michael’s other businesses. The pair’s eclectic approach is reflected in their COOK menu this August which includes smoked salmon tartar on house-made potato chip; Vietnamese grilled pork lettuce wrap; lobster bouillabaisse with grilled toast and saffron aioli; raviolo al uovo with chive truffle potato, egg yolk, parmesan tuile and local corn; osso buco with white bean ragu, bone marrow butter toast and shaved artichoke salad with preserved lemon vinaigrette; and bourbon caramel peach pie with cinnamon ice cream for dessert.

Price $160.00
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Wednesday, August 31, 7pm: Private Event with Becca O’Brien of Two Birds Catering & Canning

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