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OUR JUNE CLASSES WILL BE POSTED SATURDAY, MAY 7 AT 2PM.

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Friday, April 1, 7pm: Brunch for Dinner with Becca O’Brien of Two Birds Catering
April Fool’s! It’s brunch for DINNER! Join veteran COOKing instructor, Becca O’Brien of Two Birds Catering and Canning, when she returns by popular demand for a special Friday evening “brunch” menu including soft pretzel benedict with Taylor Pork Roll, poached egg and hollandaise; blueberry and ricotta silver dollar pancakes with Uncle Joe's maple syrup and butter; huevos rancheros with campechanos (ground beef and chorizo), crema, sweet corn guacamole, queso fresco, black beans, pickled jalapeños and sunny side up quail egg; hash and egg with potatoes O'Brien, cheese, peppers and onions with bacon and a sunny side up egg; and caramelized banana and walnut Stuffed cinnamon swirl french toast with whipped cream. And it wouldn’t be brunch without bloody marys and mimosas! 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 2014, she launched her own catering company called Two Birds Catering and Canning and is a regular in the COOK kitchen.

Price $165.00
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Saturday, April 2, 7pm: Private Event with Todd Lean of Pod

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Sunday, April 3, 7pm: Private Event with Nick Elmi of Laurel

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Tuesday, April 5, 7pm: Philly Wine Week Series: Tredici Wine Dinner with Jason Brooke and Carlos Aparicio
Philly Wine Week is back, so the timing is perfect to welcome Midtown Village’s Tredici to COOK for the first time. The third restaurant from Zavino Hospitality Group, Tredici is an Italian wine bar that evokes the famed seaside trattorias of the Italian Riviera. To complement Chef Carlos Aparicio’s menu of small plates and pastas, Tredici features a thoughtful wine program, overseen by Director of Operations Jason Brooke, with 30 diverse and unusual wines by the glass. Philadelphia Magazine recently gave Tredici a glowing three-star review, claiming “it’s on its way to becoming indispensable.” Carlos and Jason will serve tuna crudo paired with Lucien Albrecht Cremant d’Alsace Rosé; chicken meatballs with ginger tomato sauce paired with Melissopetra Gewürztraminer; spinach gnocchi with butternut squash, sage and brown butter paired with Trefethen Double T Chardonnay; Moroccan spice ribs paired with Etude Grace Benoist Vineyard Pinot Noir; and chocolate mousse for dessert. Join us as we say salute!

Price $165.00
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Wednesday, April 6, 6pm: Philly Wine Week Series: Looking Beyond Provence: Rosé Tasting with Mitch Skwer of The Wine Merchant
Life isn’t all diamonds and rosé, but it should be. Join one of COOK’s favorite, go-to wine guys, Mitch Skwer of The Wine Merchant, for an evening dedicated to the perfectly pink potent potable that we love the most. Dry rosé (not to be confused with White Zinfandel) to most people is associated with Provence, but rosé is produced in many corners of the world. Mitch Skwer will broaden your rosé palate at this oenophile’s dream class with Gruet Rosé (New Mexico); Broadbent Vinho Verde Rosé (Portugal); Chateau Musar Jeune Rosé (Lebanon); Cataldi Madonna Cerasuolo d’Abruzzo (Italy); and Rosa de Arrocal (Spain). This is the perfect way to usher in the spring! Please note that cheese and charcuterie will be served at this class – not a full dinner.

Price $135.00
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Thursday, April 7, 7pm: Private Event with Laura Frangiosa of The Avenue Delicatessen

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Friday, April 8, 7pm: Private Event with Jon Cichon of Lacroix and Nick Elmi of Laurel

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Saturday, April 9, 12pm: Private Event

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Saturday, April 9, 6:30pm: Private Event with Nick Macri of La Divisa Meats

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Tuesday, April 12, 7pm: Spring Farmers’ Market Dinner with Beth Kaufman Strauss of Grateful Plate
Had it with winter and looking to put some spring in your step? Join veteran COOKing instructor and holistic health coach, Beth Kaufman Strauss of meal delivery service, Grateful Plate, alongside her colleague Jennifer Fanega, for an homage to spring. Beth and Jennifer will source ingredients through LocalHarvest, an online produce, meat, fish and grocery market that connects customers with local family farms. This month, Grateful Plate’s vegetarian multi-course meal will highlight the spring bounty with dishes including a Trio of Dips (Green Goddess Hummus, Curry Cilantro Butter and Arugula Lemon Pesto); Dandelion, Fennel, Radish Salad with Shallot Vinaigrette; Soba Noodle, Mushroom, Asparagus, Spring Onion Bowl with Kombu Dashi; ad Vegan Rice Pudding with Fresh Berries Topped with Sorrel. Recipes will be provided.

Price $145.00
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Wednesday, April 13, 7pm: Private Philadelphia Magazine Event with Joncarl Lachman of Noord and Neuf

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Thursday, April 14, 7pm: Beer Dinner with Eli Collins of Pub & Kitchen and Ben Lackey of Yards Brewing Company
At Pub & Kitchen, the uber-popular neighborhood bar and restaurant located in Philadelphia’s Graduate Hospital area, Chef Eli Collins refines traditional pub fare with his well-honed techniques and thoughtful variations on classic snacks and plates. 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. This April, Eli will be joined by Ben Lackey of Yards Brewing Company for an evening of exceptional craft beer and food. Eli and Ben’s pairing menu takes a Mexican spin with "Pigs in a Blanket" paired with Philadelphia Pale Ale; Shellfish Pozole paired with Saison; Slow Roasted Carrots Adobo paired with Jefferson Tavern Ale; Lamb Shoulder Tacos paired with Love Stout; and Churros with Love Stout love sauce. This is a beer lover’s dream!

Price $170.00
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Friday, April 15, 7pm: Yankee Doodle Woolsey: A French Chef Returns to His American Roots
Located in the FringeArts headquarters across from the Race Street Pier, La Peg originally opened as a casual sibling of Chef-Owner Peter Woolsey’s popular Bistrot La Minette, offering modern twists on the French classics. Woolsey has recently reconceptualized La Peg as an American brasserie with a menu focusing on casual, regional American cuisine. Woolsey is known for his respect for the classics, and this April, guests will enjoy selections from his Américain repertoire: New England Clam Chowder; Waldorf Salad; Yankee Pot Roast; and for dessert, Strawberry Shortcake. Some things change, but one thing is for sure – Woolsey is one of the most charismatic and entertaining COOK regulars. Whether you have or haven’t attended a COOK class with Woolsey, this one is not to be missed!

Price $175.00
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Saturday, April 16, 2pm: Indian Grill with Rupen Rao of Rupen’s
It may not feel like it, but summer is around the corner. So what better time to break out the grill! This April, Washington D.C. resident, and Mumbai native, Rupen Rao, returns to COOK for an afternoon of 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. To begin, Rao will demo Tandoori Grilled Chicken – chicken smeared with spices and yogurt which are then grilled. Accompaniments will include Mother's Egg Biryani. Biryani is the most complicated preparation of a rice dish, layered with eggs and spices, then smoked. As always, the biryani will be served with raita, a traditional yogurt dip. And for dessert: Mango Lassi!

Price $150.00
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Sunday, April 17, 1pm: Coffee and Croissants with Stephane Rowley and Meg Hagele of High Point Cafe
Among life’s simple pleasures are a great cup of joe and a perfect croissant. Join us for an afternoon of both as we welcome High Point Cafe’s Founder Meg Hagele and Roaster Stephane Rowley. Meg spent nine years in Seattle, America’s coffee mecca, earning her barista chops and opening her first cafe before returning to Philadelphia in 2005 to open the original High Point Cafe in Mount Airy. By popular demand, a second location is now open. Meg will demonstrate how to make the perfect croissant at home with some fun fillings and variations. In addition to plain croissants, team High Point will also share their pain au chocolat, smoked paprika and cheddar, and spinach and feta croissants. Stephane will brew coffee from three distinct coffee growing regions: Ethiopian Sidamo, Brazilian Oberon and Sumatran Mandheling. Various brewing techniques will be used to demonstrate how they affect the final product. Recipes will be provided.

Price $90.00
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Tuesday, April 19, 7pm: Hawaiian Luau with Kiki Aranita and Chris Vacca of Poi Dog Snack Shop
A luau is a traditional Hawaiian party or feast that is usually accompanied by entertainment. Come, explore and enjoy some of the traditional foods featured at luaus such as Ahi Limu Poke; Pipikaula, a Hawaiian style beef jerky; Kalua Pig, Squid Luau (a taro and coconut milk dish) and Lomi Lomi Salmon; and for dessert Haupia-Ube Pie, a coconut pudding and Filipino purple yam pie. Philadelphia’s Hawaiian food experts, Poi Dog’s Kiki Aranita and Chris Vacca will be demo’ing and serving up an authentic and delicious menu representative of this type of traditional Hawaiian gathering. The two own and operate Poi Dog, a Hawaiian food truck that has been embraced by Philly foodies since its opening a few years back. They serve a constantly rotating menu of snacks, plate lunches, musubis, tacos and mochi - weather permitting. This is going to be one heck of an island party. Grass skirts optional.

Price $150.00
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Wednesday, April 20, 7pm: Winter is Coming: Games of Thrones Beer Dinner with Meredith Rebar and Garrett Lee Williams of Home Brewed Events and Shannon Jones and Ian Boston McCafferty of Dashing Rogue
If you’re a fan of the series, then you’re already counting down until the highly anticipated season 6 premiere of HBO’s Game of Thrones on April 24th. If your thirst for more is getting to you, you’re in luck! Join home brewing experts and beer enthusiasts Meredith Rebar and Garrett Lee Williams of Home Brewed Events for a beer dinner featuring Brewery Ommegang’s GOT-inspired selections. Rebar and Williams will be joined by Shannon Jones and Ian Boston McCafferty of Dashing Rogue, a craft brew loving company who specialize in beer pairing dinners, for a GOT-themed menu including: Sansa Salad (spinach, mint, prunes, walnuts in a raspberry vinaigrette) paired with Ommegang Iron Throne Blonde; Bean and Bacon Soup with Black Bread paired Ommegang Take the Black Stout; Duck Breast with Honey and Lemons paired with Ommegang Seven Kingdoms Hoppy Wheat; and for dessert Pears Poached in Mulled Wine paired with a surprise mystery GOT beer!

Price $150.00
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Thursday, April 21, 7pm: STARR Series: Japanese Spring Tasting Menu with Todd Lean and Keunsik Lee of Pod
Stephen Starr’s Pod in University City helped introduce contemporary Asian cuisine to Philadelphians. Join Pod’s Executive Chef, Todd Lean, when he returns to COOK for a Japanese spring-inspired menu featuring: Crispy Tuna Rice topped with Serrano Chili; Scallop and Uni with Ume Tomato Water; Golden Beet Salad with Yuzu, Frisee and Umeboshi; Maki/Nigiri/Sashimi Sampler; Lamb Loin with Une Mustard Demi and Spring Peas; and Rose Blossom Macaroon and Sakura Mochi for dessert. For beverage pairings, we will be pouring selections of shochu and sake. Fans of Pod’s vibrant Japanese-inspired style and flavors will not be disappointed!

Price $185.00
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Friday, April 22, 7pm: All Day in the Southern Kitchen with Adam Zensinger 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 for a complete culinary day in the South: for breakfast, Biscuits and Gravy; for lunch, a Fried Chicken Sandwich with Pickled Green Tomatoes and Alabama White Sauce; for supper, a traditional Lowcountry Boil with Gulf Shrimp, Crawfish, Andouille, Baby Potatoes, Corn and Lowcountry Bouillon; and for dessert, Stone Fruit Cobbler with Vanilla Bean Cream. Ya’ll don’t want to miss this one!

Price $150.00
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Saturday, April 23, 7pm: Private Event

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Sunday, April 24, 6pm: A-Pork-alypse Now with Nick Macri of La Divisa Meats
Get ready to get your oink on. Join butcher extraordinaire and chef, Nick Macri of Reading Terminal Market’s La Divisa Meats, for a celebration of all things piggy. Nick will prepare a pork feast, using a variety of pork cuts and preparations including: Pork Posole; Hot Coppa Crostini with Parsley and Ricotta; Chorizo and Clams; Picnic Roast with Fingerling Potatoes, Shallots, Mint and Garlic Salsa Verde; and Chocolate Pot de Creme with Candied Hazelnuts for dessert. Nick has taught classes across the city, won cooking competitions, worked in some of Philly’s top kitchens. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats!

Price $160.00
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Tuesday, April 26, 7pm: Greeking Out with Bobby Saritsoglou of Opa
At Opa, a modern Greek taverna located in Philadelphia’s Midtown Village, Chef Bobby Saritsoglou cooks to enrich the city’s knowledge of Greek cuisine using his deep knowledge of traditional recipes and personal experience. A Philly native with familial roots in Greece, Chef Saritsoglou learned to cook beside his relatives at a very young age. His passion and curiosity led him to travel throughout Europe learning the flavors and techniques of German, Italian and French cuisine and finally back to Greece where he worked at Michelin-starred Varoulko in Athens. Chef Saritsoglou returned stateside in 2001, cooking in well-regarded kitchens in East Hampton, eventually making his way back to Philadelphia. Last year, Saritsoglou was brought on as Executive Chef of Opa and its sister establishment, Drury Beer Garden. There, he continues to evolve the perception of and foster excitement for Greek food. Join Chef Saritsoglou for a spring-centric menu featuring: Little Gem Salad with Radishes, Snap Peas, Fava Beans, Pickled Onion and Mizithra Cheese; Asparagus Triangle Pita Pies with Goat Cheese and Lemon Zest; House-made Chittara Pasta with Squid, Basil Pesto, and Extra Virgin Olive Oil Crumbs; Local Rack of Lamb with Grilled Zucchini Salad; and Poutiga, a Greek-style custard, with Honey and Melomakarono Crumble. This will be a great evening where hopefully only a few plates will be broken.

Price $165.00
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Wednesday, April 27, 7pm: Dim Sum Fun with Robin Admana and Sandy Trinh of Foolish Waffles
Foolish Waffles is a prominent member of Philly’s vibrant food truck community, earning a number of accolades including Philadelphia Magazine’s Best of Philly for Street Food Snacks in 2014 (for their banh mi waffle), The Vendy Cup as well as the Vendy’s People’s Choice Award in 2015. Join Robin Admana and Sandy Trinh at COOK for an evening that is not about their beloved waffles – but rather their love of dim sum. By definition, dim sum refers to a style of Cantonese food prepared as small bite-sized or individual portions traditionally served in small steamer baskets or on small plates. The Foolish Waffle duo will serve up a dim sum spread including Pork and Chive Potstickers with Ginger Scallion Sauce; Wild Mushroom and Tofu Steamed Dumplings with Spicy Soy Sauce; Crab and Shrimp Shumai in a Sweet Pea Broth; Lobster and Mango Fresh Spring Rolls; Duo of Baos – Pork Belly Bao with Korean Pickles and Chicken Wing Adobo Bao with Pickled Acharra; and a Dessert Trio of Coffee Leche Flan, Matcha Mochi, and Little Liege Waffle with Sweetened Condensed Milk.

Price $150.00
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Thursday, April 28, 7pm: Seafood Shindig with Caitlin Mateo of Square 1682
One of Philadelphia's rising culinary stars, Chef Caitlin Mateo has honed her skills working in some of the city’s most popular kitchens. Mateo has been with Square 1682 since the restaurant opened in the posh Hotel Palomar in Rittenhouse Square and has been delighting diners with her modern American cuisine and a simple philosophy: "use the best possible ingredients and then let the flavors speak for themselves." Join us for an evening of sensational seafood dishes including Tuna Poke with Sweet and Sour Beets, Burnt Citrus, Salsa Verde and Crispy Rice Paper; Charred Octopus with Capsicum, Peanut Potato, Shishito and Balsamic; Skuna Bay Salmon with Oyster Mushroom, Forbidden Rice, Miso Glaze and Quail Egg; and East Coast Halibut with Port Braised Cabbage, Rosemary Potato Galette and Lobster Butter. This dinner is a seafood lover’s dream!

Price $160.00
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Saturday, April 30, 2pm: Kombucha Making with Olga Sorzano of Baba’s Brew
Kombucha, the beverage the ancient Chinese called the “immortal health elixir” has a rich history of providing health benefits to those who drink it. Made from sweetened tea that’s been fermented by bacteria and yeast, Kombucha has become a force in the health food market in recent years. At this class, guests will learn everything they need to know to safely brew the best tasting, healthiest Kombucha possible at home. Olga Sorzano, the founder of Baba's Brew - Chester County’s local, organic, sustainable and traditional kombucha nano-brewery - will reveal the centuries old secrets of kombucha. Guests will learn the basics of Kombucha making and how to concoct your favorite flavors, plus lots of brewing tips. The class includes a kombucha starter kit so you can put your new skills to good use.

Price $75.00
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Sunday, May 1, 2pm: Cocoa Loco: Chocolate Desserts with Peter Scarola of R2L
Chocolate: What more is there to say? Join celebrated Pastry Chef and veteran COOKing instructor, Peter Scarola of R2L, for a dessert demo showcasing three decadent chocolate creations: Chocolate Soufflé, Chocolate Mousse, and Milk Chocolate Cremeux. Chef Scarola has been Pastry Chef for Daniel Stern Restaurants since 2008 and at R2L since the opening in January of 2010. With Chef Scarola at the helm of this class (he was recognized recently as a Rising Star Pastry Chef of Philadelphia through starchefs.com – a significant industry honor), no chocoholic should miss this special event! Recipes will be provided

Price $85.00
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Tuesday, May 3, 7pm: Private Event

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Wednesday, May 4, 7pm: Foobooz & Philadelphia Magazine Present Open Stove XLIII: Joseph Howard of Abe Fisher vs. Felias Peralta of Marigold Kitchen
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 May, watch as Joseph Howard of Abe Fisher battles Felias Peralta of Marigold Kitchen. 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, May 5, 7pm: Cinco De Mayo with Carolyn Nguyen and Michael Sultan of Revolution Taco
Grab your finest sombrero and vamonos to COOK for a Cinco de Mayo event that is sure to be caliente! (We know, our Spanish sucks!) Revolution Taco is the fast casual concept of Carolyn Nguyen and Michael Sultan, owners of Street Food Philly and Taco Mondo. With a classically trained chef approach, they use the taco shell as a vehicle to create unique global flavors. Their Cinco de Mayo fiesta will include: guacamole with charred corn and cotija cheese and chips; seafood tostada; red snapper fish tacos on corn tortillas with chimichurri, white onion, shaved radish and red cabbage; grilled flank steak tacos on grilled flour tortillas with salsa verde, salsa roja, charred scallion and twice cooked baby potatoes; and for dessert, churros with mango guava sauce, tres leches sauce and cayenne chocolate sauce. Plus, they’ll serve up a refreshing strawberry mint agua fresca. This one is a taco lover’s dream!

Price $160.00
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Friday, May 6, 7pm: A Taste of Thailand with Martin Amada of Easy Thai Chef
Lovers of Thai food, rejoice! Chef Martin Amada has the experience to make your tastebuds want to “Thai one on”! Martin visited Bangkok in 1994 and tasted Thai cuisine for the first time. He was instantly hooked – so much so that Martin spent the next two decades in Thailand. In 1999 Martin met master chef Roongfa Sringam, and together they co-founded the Samui Institute of Thai Culinary Arts, which has not only introduced Thai cooking to thousands of visitors, but has taught the nuances of the cuisine to professional chefs from 5 continents and over 35 countries. Martin returned to his native New Jersey in 2015 to create the Easy Thai Chef line of fresh Thai cooking kits. He believes the only people who don't love authentic Thai food are those who haven't tried it, so join Martin this May for a delicious menu of Thai staples, including fried spring rolls; green chicken curry; Tom Yum soup; and glass noodle salad with prawns. It will be Thai-riffic!

Price $150.00
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Sunday, May 8, 2pm: Pucker Up! Mother’s Day Lemon Desserts with Joe Green of Affinity Confections
Treat the mom in your life to an afternoon of sweet treats that showcase the humble lemon in all its sweet-tart glory! While working on his Entrepreneurship Major at Temple University’s Fox School of Business, Joe interned at the renowned Night Kitchen Bakery in Chestnut Hill. With sixteen years of baking experience under his belt, Joe Launched Affinity Confections in 2014. Affinity creates seasonally inspired confections using premium all-natural ingredients. For his COOK debut, Joe will prepare three lemon-loaded desserts: yellow cake with lemon buttercream; poppyseed shortbread cookies with lemon curd or lemon sugar; and blueberries with lemon whipped cream served over panna cotta. This is the perfect Mother’s Day gift... or just come for some baking knowhow so you can impress her the next time she asks you to bring dessert.

Price $85.00
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Tuesday, May 10, 7pm: Starr Series: Steakhouse Classics with Jeff Froehler of Butcher and Singer
Calling all carnivores! Join Jeff Froehler of Butcher and Singer, Stephen Starr’s homage to the steakhouses of old Hollywood, for an evening of classic steakhouse staples: Waldorf Salad; Lobster Newburg; Beef Wellington; and Lemon Icebox Cake. Froehler’s post at Butcher and Singer is not his first time at the steakhouse rodeo. Jeff has 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 a meat eater, this is the class for you — steaks are high, so take a gamble and join us for this prime party!

Price $185.00
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Wednesday, May 11, 7pm: Being Benelux with Joncarl Lachman of Noord and Neuf
Due to popular demand, we have released hightop table seats to this previously sold-out class. THESE DISCOUNTED SEATS ARE NOT AT THE COUNTER, but the menu and experience are the same. Please note that there are two tables with two seats per table. Benelux, by definition, refers to the politico-economic union of three neighbouring states in central-western Europe: Belgium, the Netherlands, and Luxembourg. The three nations hold a special place in the heart of Joncarl Lachman, Chef-Owner of Neuf and East Passyunk’s Noord, which pays tribute to Northern European cuisine. For Lachman, Noord was a figurative and literal return to his roots, departing Chicago for his native Philadelphia to open what is now a beloved eetcafé, serving the Benelux cookery that he grew up on. This May, Lachman returns to COOK to share his culinary heritage with dishes like Maastruichts Zuurvelees and Barley Soup (Limburg style vinegar braised beef in a broth with barley, wild mushroom and vegetables); Belgian Ale Steamed Mussels; Konijn Buxelles on Hete Bliksem (rabbit leg slow cooked with red wine, brown sugar, prunes, over a mash of potatoes, apples, kale and golden raisins); and Almond Vla with Chocolate Bark (traditional almond pudding accompanied by dark and white chocolate bark with toasted almonds). Join us and you’ll understand why we commonly refer to Lachman as the Darling Dutchman!

Price $160.00
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Thursday, May 12, 7pm: Private Event

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Friday, May 13, 7pm: Gone Fishin’ with Christine Fischer of Beez Neez Cafe
Do you like to eat seafood but not like to cook it at home? Then this is the class for you! Join Christine Fischer of Beez Neez Cafe for a class that will wipe away any fears you have about cooking seafood at home. Christine will demonstrate the techniques of cooking different types of fish and show different preparations that will be quick and easy for home cooks to replicate. Christine’s menu this May  includes grilled shrimp with citrus dressing served on a  crostini; summer salad with crab meat, cranberries, almonds, green apples, arugula and gorgonzola with homemade vinaigrette; baked fresh cod with a light white wine sauce, tomato and olive served with Spanish rice and garlic and olive oil string beans; and, for dessert, homemade limoncello cake. Go fish!

Price $150.00
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Saturday, May 14, 12pm: Private Event

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Saturday, May 14, 7pm: Private Event with Nick Macri of La Divisa Meats

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Sunday, May 15, 12pm: Big Ol’ Brunch with Kris Serviss of The Blue Duck
The Blue Duck is a New American BYO restaurant located in the heart of Northeast Philadelphia that serves breakfast, lunch and dinner with a focus on fresh, approachable food that has the familiarity of home cooking. Co-Owner/Executive Chef Kris Serviss offers a playful twist on traditional classics, and brunch is no exception. Kris returns to COOK this May to showcase his personal takes on brunch favorites: pork roll and cheese egg rolls with Taylor pork roll, Cooper American cheese, scrambled eggs and Sriracha ketchup; chilaquiles with corn tortillas, shredded chicken, fried egg, salsa morita and Cooper American cheese; country duck sausage biscuit with ground duck and sage breakfast patty, smoked gouda and egg on a duck fat biscuit; and Fruity Pebbles French toast with fresh berries and whipped cream. Plus, it wouldn’t be brunch without Bloody Marys and Mimosas!

Price $115.00
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Tuesday, May 17, 7pm: Private Philadelphia Magazine Event with Nick Macri of La Divisa Meats

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Tuesday, May 17, 12pm: Private Event

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Wednesday, May 18, 5:30pm: Private Event with Becca O’Brien of Two Birds Catering & Canning

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Thursday, May 19, 7pm: Pizza and Beer with Rosemarie Certo and Sasha Certo-Ware of Dock Street Brewery
Pizza and beer have more in common than being delicious indulgences. They are both end products of yeast-induced fermentation. They are also specialties of award-winning Dock Street Brewery, a true revolutionary in the national craft-beer scene — they were preaching from the micro-brew gospel long before America's current wave of ice-cold interest, and they continue to be a major force in the industry today. Dock Street’s unfiltered, unpasteurized brews are complemented by an impressive lineup of hand-tossed wood-fired pizzas. This May, join President and Founder Rosemarie Certo and Brewer Sasha Certo-Ware for a hands-on pizza making class while sampling Dock Street beer selections. Guests will enjoy charcuterie, olives and fried mozzarella with marinara while Team Dock Street demonstrates pizza dough preparation. Prior to preparing their own personalized pizzas, guests will enjoy two of Dock Street’s signature pies: Flammenkuche (with crème fraiche, caramelized onion, apple-wood smoked bacon, gruyere, fresh herbs) and Margherita (with plum tomato, fresh mozzarella, and fresh basil). Throughout the class, Rosemarie will discuss the importance of yeast and the process of fermentation. And to wrap things up: beer floats for dessert. This class is a must for pizza and beer enthusiasts alike!

Price $150.00
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Friday, May 20, 6pm: Digging up Springtime Wines with Jill Weber of Jet Wine Bar
When it comes to wine, every bottle has a story. And Jill Weber, Owner of South Street West’s Jet Wine Bar, has plenty of them to tell. Prior opening Jet, Rex 1516 and Cafe Ynez, Jill has spent the last two decades working in the field as an archaeologist in Syria, Turkey, Oman, Iraq, Armenia and Italy. Her travels have provided her with a bounty of knowledge of atypical grapes from off-the-beaten-path winemaking regions. From this knowledge, Jet Wine Bar was born. Jill has dug up some exciting wine varieties to share with us this May and will tell the tales behind Montalbera Grignolino d’Asti, Italy; Elicio Rosé Ventoux, France; Nals Margreid Müller Thurgau, Alto Adige, Italy; Cremisan Cellars “Star of Bethlehem” Baladi, West Bank, and Galen Glen Grüner Veltliner, Lehigh Valley, PA. Join us as we explore the world, one bottle at a time. Please note that a full dinner will not be served.

Price $100.00
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Saturday, May 21, 2pm: COOKbook Author Series: "Bien Cuit" with Chef Zachary Golper
Bien cuit is a phrase the French often use to describe the darkest, crunchiest loaves, baked to the point of perfection. Baker extraordinaire Zachary Golper’s aptly-named Bien Cuit is located in the Boerum Hill section of Brooklyn and offers a unique and varied selection of breads and pastries that reflect both his training and personal vision. In 2011 it was named as Best New Bakery by The Village Voice and earned high praise from The New York Times, New York Magazine, Food and Wine, and Saveur. Bon Appetit also selected Bien Cuit’s baguette as one of the top ten in America. Golper has been nominated for two Best Baker awards by the James Beard Foundation. In 2015, he published his first cookbook, Bien Cuit: The Art of Bread. This May, Golper returns to Philadelphia for his COOK debut – previously, he re-invented the bread program for George Perrier’s landmark Philadelphia restaurant, Le Bec Fin. Golper will demo three selections from his Bien Cuit repertoire: Sun-Dried Tomato Mini Baguettes, Late-Harvest Carrot Rolls and Sourdough Buckwheat Bread. Guest will receive a copy of the Golper’s cookbook.

Price $125.00
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Sunday, May 22, 3pm: COOKbook Author Series: Knife Skills with Jeffrey Elliot of Culinary Relations and Author of "The Zwilling J. A. Henckels Complete Book of Knife Skills"
Jeffrey Elliot literally wrote the book on knife skills. Co-author of the highly acclaimed The Zwilling J. A. Henckels Complete Book of Knife Skills, Elliot returns to COOK this month with a hands-on class that every home cook needs. Elliot will show attendees how to dice, brunoise, julienne, mince, chop, chiffonade, plus how to make batons, rolling cuts and more*. Elliot is a graduate of the Culinary Institute of America. He was Director of Culinary Relations for Zwilling J.A. Henckels, Demeyere and Staub, as well as the Executive Chef of Zwilling J.A. Henckels USA. Elliot has a degree from the Culinary Institute of America and has cooked at prestigious restaurants such as Le Cirque, and Le Bernardin in New York. Currently he is the president of Culinary Relations, a full service marketing agency. Jeffrey has co-authored two cookbooks including the just-released Complete Guide to Sushi and Sashimi. *Please note that no food will be served during this class.

Price $125.00
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Tuesday, May 24, 7pm: Cocktail Dinner with Chris D’Ambro, Marina De Oliveira and Jarrod Williams of Southwark
Southwark, the cozy Queen Village gem, has been given a second life. Original owners Kip and Sheri Waide opened Southwark nearly a decade ago and quickly earned a reputation as a locavore pioneer with a "Slow Food"-inspired menu and classic cocktails. In 2015, Kip and Sheri sold Southwark to two industry veterans – Chef Chris D’Ambro and front-of-the-house pro (and D’Ambro’s fiance) Marina De Oliveira. If you’ve had a chance to visit the revamped Southwark, you know that D’Ambro and De Oliveira have extended the namesake’s legacy. At the ripe age of 19, D'Ambro began his cooking career at Vetri and went on to work in the kitchens at Savona, Columbus Inn, Talula's Table and Talula's Garden, which is where he met De Oliveira, who then went on to help open the popular Fountain Porter off of East Passyunk Avenue. The couple’s menu is organized by snacks, appetizers, pastas, entrees and desserts, and for their COOK menu, they’re sticking to that format: for snacks, chicken liver mousse with rhubarb marmalade; green garbanzo “hummus” with fennel cracker; and beef tartare, egg yolk, fresh horseradish and salt and pepper chips; an appetizer of asparagus and ramp custard with crispy poached egg and spring vegetables; a pasta course of spaghetti with monkfish picatta; an entree of confit veal breast with glazed sweetbreads, cauliflower and fava beans; and for dessert D’Ambro’s grandmother’s chocolate cake with salted caramel ice cream. Plus, cocktails will be provided by Southwark bartender Jarrod Williams, who has worked behind the bar at Lucky’s Last Chance in Manayunk, Red Owl Tavern, Parts and Labor in Baltimore and Eat The Rich in Washington, D.C.

Price $165.00
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Wednesday, May 25, 7pm: A Taste of Greece with Frances Vavloukis, Health and Wellness Coach
If you know the movie My Big Fat Greek Wedding!, well Frances Vavloukis lives it! Her cooking is inspired by her father’s Macedonian heritage and by her mother’s treasured recipes from the Island of Mykonos! Frances, who has worked as a caterer, pastry chef, and culinary director, returns to COOK for a Protomayia (May Day) celebration, traditionally a day enjoying the outdoors. Her Protomayia menu of Greek greats includes keftedes (Greek meatballs) with tzatziki (Greek yogurt mixed with garlic, dill and shredded cucumber); horiatki salata with red tomatoes, crisp cucumbers, red onion tossed in Greek olive oil and sprinkled with authentic Greek oregano; souvlaki, an assortment of grilled chicken and grilled vegetables kebobs; pita bread and kourambethes, white powdered butter cookies!  Stin Iyiamas! To our health!

Price $145.00
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Thursday, May 26, 7pm: Destination Beach Vacation with Laura Frangiosa and Maureen Stoebenau of The Avenue Delicatessen
If you’re a summer lover, Memorial Day can’t come soon enough. To get a head start, join chefs and veteran COOK instructors Laura Frangiosa and Maureen Stoebenau of Lansdowne’s The Avenue Delicatessen for an evening inspired by the beachy flavors of Florida, Jamaica, Mexico and beyond. The duo’s beach-hopping menu features tuna ceviche with citrus, jalapeño, herbs, jicama, avocado and plantain chip; tamarind pork skewers with green papaya salad, toasted peanuts and crispy shallots; jerk chicken wings with pineapple glaze, grilled pineapple and black bean salsa; red curry crispy soft shell crab with coconut rice, spicy red curry and vegetables; and, yes,  Key Lime pie with graham cracker crust, creamy key lime filling and whipped cream. This one is a shore thing!

Price $150.00
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Friday, May 27, 6pm: Vodka Drinks with Bryan Quigley and Kyle DiRaddo of Stateside Urbancraft Vodka
For as long as they can remember, Philadelphia-natives Matt and Bryan Quigley have been launching moneymaking endeavors. 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, lemon, simple syrup, lemon, basil and club soda); The Walk of Shame (vodka, elderflower, grapefruit, orange bitters, champagne and orange peel); The Cleanse (vodka, cucumber simple syrup, lemon and mint); and Winter Winter Chicken Dinner (vodka, egg white, simple syrup, lemon and vanilla). Cocktail recipes will be provided. Please note that a full dinner will not be served.

Price $110.00
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Saturday, May 28, 12pm: Private Event with Peter Woolsey of Bistrot La Minette and La Peg

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Tuesday, May 31, 6pm: Pickle-Making Perfection with Liz Traison, Food Educator and Health Coach
Summer is just around the corner. And if you want to extend it, pickling is the way to go. Liz Traison is a is a food educator, health coach, and fermentation enthusiast inspired by the all-natural gut-healing powers of the combination of produce, salt and time. Join Liz for a hands-on crash course on pickling. Enjoy cooked snacks (kimchi pancakes, lactofermented ketchup and sauerkraut cake bites), raw snacks (sauerkraut salad, pickled veggies and kimchi, and a kimchi bloody mary. Plus, guests will take home jars of their own pickled creations. This is a great class for beginners!

Price $100.00
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