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OUR MARCH CLASS SCHEDULE WILL BE POSTED THURSDAY, FEBRUARY 11 AT 2PM.

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Tuesday, February 2, 7pm: An Evening with David Katz of Honeygrow
David Katz and his beloved Fitler Square restaurant Mémé received many accolades over the years including Esquire’s “Breakout Chefs to Watch” in 2009, three (3) bells from The Philadelphia Inquirer’s Craig LaBan and “Best of Philly” Brunch 2011 from Philadelphia Magazine. After selling the much awarded Mémé in 2012, David Katz joined Creekstone Farms as their Regional Sales Manager and Company Chef in December of 2012. In late 2015, he joined Honeygrow as Culinary Director where his role is to create new menu items and enhance current offerings as the company expands beyond the Philadelphia region. Join Katz when he returns to COOK to showcase some of the exciting dishes and flavors he is bringing to the highly regarded local chain, including: Soft Chilled Tofu with Ginger, Scallion, Katsuobushi and Soy; Winter Salad of Baby Kale with Wheat Berries, Dried Cranberries, Yams, Goat Cheese, Roasted Brussels Sprouts and Pumpkin Seeds; Whole Wheat Noodle Salad with Arugula, Roasted Cauliflower, Mushrooms, Walnuts, Parmesan Crisps and Walnut Dressing; Moroccan Spiced Lamb Noodles with Egg White Noodles, Ground Lamb, Harissa, Onions, Peppers and Cilantro; and Honeygrow’s signature local yogurt and toppings for dessert.

Price $170.00
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Wednesday, February 3, 7pm: Shellfish Spectacular with Joncarl Lachman of Neuf and Noord
With the opening of his second South Philly restaurant last year, Chef Joncarl Lachman continues to expand palates and bring exciting new flavors to one of the city’s best neighborhoods for dining out. Join Lachman when he returns to COOK for a shellfish feast that shows off what he does so well at Neuf, his new French-North African bistro, and at the beloved Noord, the northern European BYOB in the heart of East Passyunk’s restaurant row. Lachman’s menu will include: champagne poached oyster chowder; clams in zuurkool (sauerkraut); shellfish couscous; and chocolate bark with bacon and smoked oysters for dessert. Please note that this menu features pork.

Price $185.00
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Saturday, February 6, 7pm: Private Event with Joncarl Lachman of Neuf and Noord

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Sunday, February 7, 2pm: Wine Goblet Painting with Sue Puchowitz, Art Instructor
With Valentine’s Day approaching, what better way than to show your sweetie you care than with a hand-painted gift? Or if Valentine’s Day isn’t your bag, then treat yourself! Join veteran art instructor Sue Puchowitz for an artsy afternoon of wine goblet painting (and a little wine drinking). Sue will lead guests in the painting of two wine glasses per person. 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
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Tuesday, February 9, 7pm: A Taste of Tel Aviv with Ari Miller of Food Underground and Mitch Skwer of The Wine Merchant
Food Underground, under the creative direction of chef Ari Miller, specializes in recreating the restaurant experience in the intimacy of the private home. Chef Miller’s culinary roots began during a decade spent in Israel where he was the dining reviewer for The Jerusalem Post. He transitioned into the professional kitchen where he learned the culinary traditions of Eastern European, North Africa, and the Middle East. Upon returning to his native Philadelphia, he worked at Percy Street Barbecue and concluded his career on the line at the celebrated High Street on Market. Chef Miller founded Food Underground along with banker­-come-­cook Gary Burner, where both live out their culinary passions and dreams on a plate, served to you. Join Chef Miller when he returns to COOK for a culinary tribute to Tel Aviv that will feature a menu of:  A flight of hummus featuring chickpea mesabcha, beet and Jericho salsa (hard boiled egg, jalapeño, garlic, lemon juice), roasted fennel and duqqa, and carrot and chermoula; sweet bread lamb kebab; skewer of foie gras and brined duck breast; skewer of hanger steak; Lahuh Fatoush (Yemenite pancake bread); and halvah ice cream with coffee candied pistachio and orange blossom shortbread for dessert. A selection of Israeli wines will be paired by Mitch Skwer of The Wine Merchant who will be on hand to discuss winemaking in Israel.

Price $165.00
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Wednesday, February 10, 7pm: Taco Time with Jason Cichonski of Ela, The Gaslight and 1100 Social
Ask any chef what they like to eat and/or make when they are not at work in their own restaurant kitchen and they will most likely tell you quite simply: tacos. Join former “Top Chef” contestant, Jason Cichonski, the celebrated chef behind Ela, The Gaslight and 1100 Social, and former Executive Chef of Lacroix, for an evening of creative and delicious tacos featuring unique ingredients and flavors that range from simple to sophisticated. Guests can expect foie gras and scallop tacos, Korean meatball tacos with kimchi and cheddar and much more! This is going to be a taco fiesta unlike any other! Don’t miss out!

Price $170.00
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Thursday, February 11, 7pm: A Taste of Normandy and Brittany with Kenneth Bush of Bistrot La Minette
The coastal, northern French regions of Normandy and Brittany are known for numerous local specialities but primarily they are celebrated for an abundance of delicious seafood offerings. Join Bistrot La Minette’s Executive Chef Kenneth Bush when he returns to COOK to showcase some of the dishes that make that part of France so delicious, including: Oysters with crème fraîche; Oeuf de pecheur (a house specialty at Bistrot La Minette featuring poached egg with mussels and tarragon cream); Scallops and roasted apples and Calvados sauce and more! This dinner is a seafood lover’s dream!

Price $185.00
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Friday, February 12, 7pm: Private Event

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Saturday, February 13, 7pm: COOKing with Cheese with Nick Macri of La Divisa Meats and Sue Miller of Birchrun Hills Farm
Chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats, returns to COOK for a special dinner alongside award-winning cheesemaker, Sue Miller of Birchrun Hills Farm. The two are teaming up again at COOK for a night of delicious seasonal fare – and it’s going to get real cheesy! Guests can expect a menu of: Roast onion soup with Equinox Gougère; Baked cavatelli with veal ragu and Fat Cat cheese; Roasted pork ribs, radicchio agro dolce, butchers blood polenta and Birchrun Blue cheese; and "Milk and cookies" featuring raw milk and assortment of cookies for dessert. Before opening his own charcuterie-butcher shop, Macri worked at such iconic Philly restaurants as Southwark and Osteria. Miller, whose cheeses are some of the best around, will be on hand to discuss farming and cheesemaking. This is a rare opportunity to learn about cheese from one of the region’s most highly regarded cheesemakers.

Price $170.00
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Sunday, February 14, 12pm: Beer Lovers Brunch with Meredith Rebar and Garrett Lee Williams of Home Brewed Events and Shannon Jones and Ian Boston McCafferty of Dashing Rogue
Beer: it’s what’s for brunch! Home brewing experts and beer enthusiasts, Meredith Rebar and Garrett Lee Williams of Home Brewed Events, return to COOK this month with a special brunch alongside Shannon Jones and Ian Boston McCafferty of Dashing Rogue, a craft brew loving company who specialize in beer pairing menus. The fab four will be whipping up an afternoon brunch of fine beers and fine food including: Pear Gorgonzola Tart with Almond Butter paired with an Allagash White “Beermosa”; Scotch Egg with Mesclun Salad in English Mustard Vinaigrette paired with Narragansett Autocrat Coffee Stout; Roasted Vegetable Frittata with Thick Cut Bacon paired with a Woodchuck Gumption beer cocktail; and Chocolate Dipped Strawberries and Double Chocolate Truffles paired with Weyerbacher Imperial Pumpkin (2014) for dessert.

Price $100.00
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Tuesday, February 16, 7pm: Soups and Stews with Becca O’Brien of Two Birds Catering and Canning
Baby, it’s cold outside! And what better way to warm up than by mastering some new soup and stew recipes? Join veteran COOKing instructor, Becca O’Brien of Two Birds Catering and Canning, when she returns by popular demand for a class on soups and stews that will include a menu of: Red curry sweet potato bisque with spiced coconut; Smoky potato and roasted cauliflower soup with bacon; Crab and sweetcorn chowder with crostini; Coq au Vin with wild mushroom and herb stuffing; and Raspberry shortcake trifle with lemon curd and amaretto cream for dessert. O’Brien has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In March of 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK.

Price $160.00
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Wednesday, February 17, 6pm: Baking with Bacon with Dana Herbert of Desserts By Dana
Delaware Native, Dana Herbert, was named the winner of TLC’s Cake Boss: NEXT GREAT BAKER and voted “Best of Delaware” for his pastry creations. Join him when he returns to COOK for a class all about baking with bacon. Herbert’s flavorful recipes will include: Apple French toast with bacon ice cream; Peanut butter cheesecake with bacon ice cream and bacon lace cookie; pear bacon blue cheese galette; peach and bacon cobbler with salted rosemary caramel sauce. The best part? Guests will get to sample all four items and that sounds like a pretty great dinner to us! If you like sweets and you like bacon, this is the class for you! Sparkling wine will be served during this class.

Price $90.00
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Friday, February 19, 6pm: Cocktails and Cheese: The Right Way to do Wrong with Rocco Rainone of Di Bruno Bros. and Keith Raimondi of Townsend
COOK’s favorite cheesemonger-bartender BFFs are traveling back in time this month with an evening of cocktail and cheese pairings considered by many in the industry to be just plain wrong. But they certainly don’t have to be! Join Rocco Rainone, longtime Di Bruno Bros. cheesemonger, alongside celebrated bartender, Keith Raimondi of East Passyunk Avenue’s Townsend when they elevate seemingly outdated items like pimento cheese and roll out a new kind of cheese ball. And imagine a “Sex On The Beach” cocktail you actually want to order at a bar! Don’t miss the opportunity to join these two leaders in their respective fields for a fun evening of elevated throwback pairings!

Price $120.00
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Tuesday, February 23, 7pm: Private Philly Mag Event with Kiki Aranita and Chris Vacca of Poi Dog Snack Shop

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Wednesday, February 24, 7pm: An Evening of Italian COOKing with Chris Tavares of Davio’s Northern Italian Steakhouse
Davio’s Philadelphia’s Executive Chef Chris Tavares knows Italian cooking. He has to. The Center City institution arguably serves more pasta and Italian specialities in this town than anyone and they like to keep it fresh and change up their menu seasonally. Join Tavares when he returns to COOK for a night of Italian-inspired fare such as: Potato Leek Soup with Pork Belly, Scallop, Basil; Hand-Rolled Potato Gnocchi with Organic Mushrooms, Basil, White Truffle Oil; Tagliatelle Bolognese with Braised Veal, Beef, Pork, Tomato Sauce; and Warm Chocolate Cake for dessert. Mangia! Mangia!

Price $180.00
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Thursday, February 25, 7pm: Gluten-Free COOKing with Christine Fischer of Beez Neez Cafe
Delicious, gluten-free cooking doesn’t have to be a challenge at home! Join local chef and cafe owner, Christine Fischer of Beez Neez Cafe, for a evening of healthy and upscale gluten-free cooking that you can replicate at home. Fischer, whose love of cooking started by watching her grandmother at an early age, believes that everyone should be able to come home to a good meal. Join her for her COOK debut when she will prepare a menu of: New Zealand lollipop lamb chops with olive oil and fresh rosemary; Chopped Mediterranean salad with feta, Greek olives, red onion, sundried tomatoes and homemade honey balsamic dressing; Chicken stuffed with spinach, provolone, ricotta cheese, sliced tomatoes, rolled with prosciutto and lightly floured with gluten-free bread crumbs in a tarragon wine sauce and a side of homemade gluten-free pasta; plus Poached Apple with gluten-free apple crisp, vanilla ice cream with chocolate drizzling for dessert.

Price $165.00
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Friday, February 26, 7pm: Private Event

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Saturday, February 27, 6pm: Mushroompalooza with Elizabette Andrade of Cooking Alchemy
It’s a fungi frenzy! During the darkest season of the year, lighten your meals with the Vitamin D power of mushrooms. Join Chef Elizabette Andrade, food alchemist, writer, and nutritionist, when she returns to COOK to showcase the many uses of and varieties of mushrooms (crimini, portabello, maitake, shiitake and oyster) paired with other seasonal plant-based foods. Sourcing locally from Phillips Mushroom Farm, the largest growers of mushrooms in the US, this vegan class will incorporate the health benefits of mushrooms and be full of flavor, texture, and healing benefits. Andrade’s menu will include: Mushroom Chard roll with tamarind dipping sauce; Creamy Mushroom and Seaweed Chowder; Smoky Sesame Slaw with maitake vinaigrette; and Chipotle Stuffed Portobello Mushroom with Quinoa pilaf, jicama and fig.

Price $135.00
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Sunday, February 28, 2pm: Confection Perfection with Abigail Dahan of Parc
French-born pastry chef Abigail Dahan started her pastry training in the famed Parisian patisserie Gerard Mulot. She then went on to work for the Ritz Carlton Philadelphia and Orlando. She later moved on to become supervisor at the Park Hyatt Chicago, and in the same year won first place in the first ever “L’art du chocolatier” hosted by the Cocoa Barry School in Chicago. Before joining the Parc team, she was at Le Bec Fin and was also Sous Chef at the esteemed Joel Robuchon restaurant in Las Vegas. This past year, she was a featured chef on Food Network’s Sweet Genius. One of the city’s top pastry chefs, Dahan returns to COOK for an afternoon of candies and confections including demos and tastings of: Raspberry Pâté de fruit; Salted Caramel candy (soft); Passion fruit Marshmallow; Lollipop (hard candy); and Chocolate truffle. Your mouth will be saying ooh la la after this class!

Price $85.00
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Monday, February 29, 7pm: Ancient Roman Feast with Kiki Aranita and Chris Vacca of Poi Dog Snack Shop
Before Kiki Aranita and Chris Vacca started their uber-popular Hawaiian food truck, Poi Dog, they were both working on PhDs in Classical Studies and one of the areas of their research was ancient food and recipes. Join the dynamic duo for a totally unique dinner at COOK when they will be joined by Dr Melanie Subacus, adjunct professor of Classics at Villanova and Temple, for a traditional ancient Roman feast including: Olive tapenade and pounded herbs with curd cheese served with bread; Eggs poached in garum and wine; Parthian Chicken; Roast Pork in Fruit Ragout; Braised cucumbers; cheese bread with honey and more! Guests will be treated to not only a delicious meal but also to a fascinating lesson about these ancient recipes, ingredients, food customs and food history!

Price $145.00
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