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Tuesday, December 2, 7pm: Brisket Fest with David Katz of Creekstone Farms and Matt Fisher of Fletcher’s Brooklyn Barbecue
The man behind the former Mémé, David Katz, now Chef of Creekstone Farms, returns to COOK alongside his Brooklyn-based buddy, Matt Fisher of Fletcher’s Brooklyn Barbecue, for a brisket feast for the ages. The duo’s menu will include: chopped liver featuring chicken liver and foie gras with brioche toast and Manischewitz soaked raisins; fried dill pickles; pastrami with buttered rye; braised root beer brisket; sauerkraut; latkes w/ dill sour cream and salmon eggs; and apple-vinegar slaw w/ celery leaves. Meat lovers won’t want to miss(ket) this brisket!

Price $190.00
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Wednesday, December 3, 7pm: Vegan Holiday Supper with Rachel Klein of Miss Rachel’s Pantry
Got vegetarians or vegans coming over this holiday season? Then this is the perfect class for inspiring dishes that will satisfy all of your guests! At her successful South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for a hearty and heartwarming night of vegan holiday eats, including: pear, cashew ricotta and arugula ravioli, rosemary-sage cream sauce, toasted walnut; celeriac, parsnip & carrot bisque; golden and chioggia beet napoleon, avocado and butternut squash salad, Brussels sprouts slaw; and seitan wellington with chestnut and oyster mushroom stuffing, apple-cranberry compote.


Price $135.00
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Thursday, December 4, 7pm: Where’s the Beef with Chalie Schmidt of Opportunities Industrialization Center (OIC) and Arnie Madrigal of Arnie's Gourmet Butcher Shop & Culinaria
Join veteran chef and culinary instructor, Chalie Schmidt of OIC (one of the region’s leading hospitality training programs) and South Jersey star butcher, Arnie Madrigal, for a menu that will leave you saying HOLY COW! The two experts will create an all-beef menu showcasing different cuts and preparations. Their menu will include: dry-aged tenderloin tartare with Dijon orange, red onion and potato gaufrettes; grilled tenderloin wrapped asparagus with chive crème fraiche; pan roasted dry-aged rib eye, chimichurri sauce and roasted purple Peruvian potatoes; grilled culottes of American corn-fed beef vs. traditional grass-fed beef with rosemary garlic, lemon and roasted cipollini onions; pan-roasted dry-aged NY strip, Maytag blue cheese butter and roasted parsnips; and ragout of red wine and porcini-braised beef chuck with celeriac purée.


Price $165.00
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Friday, December 5, 7pm: Taqueria Feliz Navidad with Lucio Palazzo of Taqueria Feliz
Feliz Navidad to you and yours! It’s Christmastime and in Mexico that means tacos, tamales and more! Join Mex-Italian super chef Lucio Palazzo when he returns to COOK for an evening of seasonal and festive Mexican dishes, typical at this time of year. Manayunk’s Taqueria Feliz is a bona fide treasure trove for Mexican food lovers in Philly. Alongside sister restaurants La Calaca Feliz and Cantina Feliz, Taqueria Feliz has garnered endless glowing reviews for its contemporary and authentic Mexican menu. Dios mio, this is gonna be good!

Price $165.00
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Saturday, December 6, 7pm: Private Event with Jim Burke

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Tuesday, December 9, 7pm: Private Event with Joncarl Lachman of Noord

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Wednesday, December 10, 7pm: Foobooz & Philadelphia Magazine Present Open Stove XXX
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Held once a month, this is a fast-paced and unpredictable competition between two up-and-coming sous chefs whose names may not yet be well known throughout the Philly dining scene. COOK will provide mystery ingredients and guests get to watch in wonder as the combatants come up with inventive and cutting-edge dishes on the fly. The best part? YOU get to be the judge! They'll supply the eats, we'll supply the booze and good time — all you need to do is show up and give it to 'em straight!

Price $200.00
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Thursday, December 11, 7pm: Private Philadelphia Magazine Event: Seven Fishes Feast with Arthur Cavaliere of In Riva

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Thursday, December 11, 11:30am: Private Event

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Friday, December 12, 11:30am: Private Event

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Saturday, December 13, 12pm: Traditional Holiday COOKies with Jess Nolen of Brauhaus Schmitz
This December, Jess Nolen, Brauhaus Schmitz’s pastry maven, returns to COOK for an afternoon of delicious holiday cookie making. Jess, whose expertise in pastry is ideal for both first-time and seasoned cookie makers, will show guests how to prepare traditional German treats such as: almond crescents; gingerbread cookies; pfeffernusse cookies (pepper nut); and springerle (anise sugar cookie). Jess is also a hoot and a half not to mention a great teacher so this is the perfect class for people looking to up their cookie game this holiday season.

Price $75.00
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Sunday, December 14, 6pm: Pasta Making with Andrew Wood of Russet
Chef Andrew Wood of Russet returns to COOK for a fresh pasta making class that is not to be missed by gluten enthusiasts and/or pasta lovers. Guests will be taught how to make pasta dough (Andrew grinds his own flour for all his pasta at Russet) and roll a variety of pasta shapes. Sounds like a good time but the real positive in going to such a class is in eating the pasta. After the demo, Andrew will take all of the pasta made by the class and cook a dinner for the group, which will also include house-cured charcuterie and more. Mangia! Mangia!

Price $170.00
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Tuesday, December 16, 7pm: Vegetarian Soups and Stews with Beth Kaufman of A Mindful Me
What better way to warm up the winter than with a bowl of homemade vegetarian soup or stew? Join holistic health coach, Beth Kaufman of A Mindful Me, and learn how to create flavorful stocks that will build a delicious base for soups. Beth will cover techniques on how to create healthy, light yet still “creamy” soups without using heavy cream or milk. Come enjoy the complex flavors of these one-pot wonders while learning great tips and tricks that will help keep you and your household toasty this winter! Beth’s menu will include: creamy cauliflower soup; adzuki bean and butternut squash stew; Thai noodle soup; and sweet onion soup.

Price $140.00
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Wednesday, December 17, 7pm: Mediterranean Holiday Fare with Katie Cavuto of Healthy Bites
Join Registered Dietitian and Chef, Katie Cavuto, president and owner of Healthy Bites, for an evening of Mediterranean-inspired holiday fare. Think lighter, healthier holiday dishes featuring seasonal produce, seafood, lean meat and pasta. It is Katie's mission to use her unique background as a chef and dietitian to teach others how easy it can be to live a healthy lifestyle. She does regular cooking segments on local and national TV, and her writing and recipes have been showcased nationally in scores of magazines and publications. She was one of ten finalists on season 5 of “The Next Food Network Star” and is currently the dietitian for the Phillies and the Flyers.

Price $150.00
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Thursday, December 18, 7pm: Gin And Oysters with Matt Teacher, Author of "The Spirit Of Gin: A Stirring Miscellany Of The New Gin Revival" and Brett Naylor and Daniel McLaughlin of Oyster House
Gin and oysters are a match made in epicurean heaven! Join Matt Teacher, local gin-thusiast and author of the new book, The Spirit Of Gin, for an evening all about drinking gin and eating oysters. Teacher’s book is a fascinating chronicle of his own self-education on the newly back-in-vogue spirit. The Spirit of Gin reads like a much-loved personal collection, loaded with cocktail recipes, celebrated clubs, bars and top mixologists passionate about the spirit, as well as the large and small distilleries making the best gins today. Teacher will be joined at COOK by Oyster House Chef Brett Naylor and Manager Daniel McLaughlin – who was instrumental in building Oyster House’s selection of 50+ gins. Each guest will receive a copy of the book.

Price $175.00
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Saturday, December 20, 2pm: Christmas Sweets of the Mediterranean with Angela Ranalli of Le Virtu and Brigantessa
Looking to add something out of the ordinary to your holiday dessert table this year? Celebrated pastry chef, Angela Ranalli of East Passyunk Avenue’s Le Virtu and Brigantessa, returns to COOK with a menu that is sure to transport you from wintery Philadelphia to the glorious Mediterranean. Angela will demo holiday sweets found in various countries along the sunny shores of the Mediterranean during Christmastime including traditional treats from the south of Spain, France, Italy and Greece. Her lesson on international pastries will include: French Croquembouche (tree of cream filled profiteroles, chocolate ganache, spun sugar, marzipan fruit); Greek Galaktoboureko (baked, lemon scented custard in crispy phyllo); Italian Cartelatte Pugliese (fried pasta rosettes, mosto cotto, toasted pine nuts, golden raisins); and more! This class is a baker’s dream! Don’t let your sweet tooth down!

Price $75.00
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Sunday, December 21, 12pm: Vegan Gluten-Free Baking with Christina Martin, Culinary Instructor
Christina Martin is a Philadelphia-based vegan chef and healthy food advocate. While working toward her culinary degree, she had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge Restaurant. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Join Christina when she returns to COOK to lead guests in series of gluten-free desserts that feature comforting wintery flavors such as pumpkin, cranberry, pear and chocolate. Gluten-free baking can be a challenge but Christina will show you how truly simple and delicious it can be!

Price $70.00
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Saturday, December 27, 12pm: Make-Ahead New Year’s Day Brunch with Peter Scarola of R2L
Planning on ringing in 2015 in style or at least with ease? Then don't miss this brunch class that is both delicious and easy to prep in advance. Join Peter Scarola, pastry chef for Daniel Stern Restaurants since 2008 and at R2L since the opening in January of 2010, for a menu including: clementine, walnut and cranberry salad; sausage, leek and potato strata; maple-bacon-French toast; chocolate gateau; and of course, passion fruit mimosas. With Peter at the helm of this class (he was recognized last year as a Rising Star Pastry Chef of Philadelphia through starchefs.com – a significant industry honor), you are guaranteed to start 2015 off with a bang!

Price $105.00
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Sunday, December 28, 12pm: Hands-On Tamale and Empanada Making with Diana Sabater of The Kitchen Barrio
It’s an empanada and tamale party with cop-turned-chef Diana Sabater, Grand Champion of TV’s “Chopped Ultimate Champion” series, and winner of the biggest prize in “Chopped” history. For her COOK debut, Diana will lead guests in a hands-on lesson in two Latin American favorites. Guests will learn how to prepare empanadas with three different fillings: meat; vegetarian; and sweet. Tamales will also be taught and different wrappers and toppings will be explored. This is going to be one heck of a fiesta!

Price $85.00
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Friday, January 2, 1pm: Private Event

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

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

Price $85.00
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Wednesday, January 7, 7pm: Open Stove XXXIII: COOK Masters Program Edition
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Held once a month, this is a fast-paced and unpredictable competition between two chefs whose names may not yet be well known throughout the Philly dining scene. COOK will provide mystery ingredients and guests get to watch in wonder as the combatants come up with inventive and cutting-edge dishes on the fly. The best part? YOU get to be the judge! For the first time, the January 2015 edition of Open Stove will feature two graduates of the COOK Masters Program: Christopher Ritter of The Grubhouse and Kris Serviss of Blue Duck Sandwich Company. The COOK Masters Program is an instructional cooking series taught by some of the city’s and country’s biggest culinary names for students who are truly passionate about pursuing a professional career in the restaurant industry. It is now offered annually.

Price $200.00
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Thursday, January 8, 7pm: Ceviche Fest with Paul Trowbridge of Barren Hill Tavern & Brewery
Due to popular demand, we have released hightop table seating for this previously sold out class. THESE DISCOUNTED SEATS ARE NOT AT THE COUNTER, but the menu and experience are the same. Ceviche is a hugely popular dish in South America with Incan origins. The basic ingredient is raw fish, cut into bite-size pieces and marinated in the juice of an acidic fruit (such as lime), salt, and seasonings (usually chile peppers). Barren Hill Tavern & Brewery’s Executive Chef Paul Trowbridge maintains that the light and refreshing dish opened his eyes in terms of flavor combinations and styles. Chef Paul started his culinary career at Dock Street Brewing and later worked with acclaimed Chef Guillermo Pernot before heading to Devil’s Den in South Philadelphia. During his time with Chef Guillermo, Chef Paul learned that textures and flavors must be precise and balanced when it comes to ceviche, with a twist to surprise and delight the guest. So let’s travel to a warmer climate in our minds for a menu consisting of: American red snapper ceviche; yellowfin tuna Yucatan style; Kushimoto oyster shooter; fried plantain chips; citrus cured Hamachi; and black sea bass in blood orange. Beers from Barren Hill will be paired with the menu.

Price $140.00
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Saturday, January 10, 5pm: Regional French Wine and Cheese with Bob Barrett of The Winebow Group
Bob Barrett, Certified Specialist of Wine, is a Wine and Spirits Consultant for The Winebow Group and a graduate of Drexel University's Hotel and Restaurant Management program. Originally trained in Culinary Arts, prior to entering the wine industry, Bob’s specialty is pairing wine and food. Bob has experience working in France’s Loire Valley and in Alsace as a cellar worker. For the last fifteen years, Bob has been working with Philadelphia’s best Sommeliers helping to shape their wine programs. Join Bob for his COOK debut when he will lead guests on an exploration of two of France’s finest contributions to history: wine and cheese. Guests will travel (by palate and chair) all over France, making stops in the Loire Valley, Alsace, Burgundy, Savoie and the Basque Region, tasting cheeses and wines all along the way. Can you say ooh la la?

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

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

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

Price $190.00
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Thursday, January 15, 7pm: Private Event

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Friday, January 16, 7pm: Chili-palooza with Becca O’Brien of Two Birds Catering & Canning
Due to popular demand, we have released hightop table seating for this previously sold out class. THESE DISCOUNTED SEATS ARE NOT AT THE COUNTER, but the menu and experience are the same. When it’s chilly out, it’s time to get your chili on! Join Becca O’Brien of Two Birds Catering & Canning when she returns to COOK with a chili-licious menu you can replicate at home. Becca got her start in the kitchen as a child thanks to her grandmother’s Sunday spaghetti dinners, her mom's love of baking and her dad's adventurous cooking. She has been cooking professionally, and working in restaurants for over 15 years now including stints at the Stephen Starr steakhouse Barclay Prime, South Philly’s Vegan Commissary and The Avenue Delicatessen in Landsdowne. In March of 2014, she launched her own catering company called Two Birds Catering & Canning. Next month at COOK, Becca will be demo’ing four different chilis that are guaranteed to warm you up on a cold January night.

Price $125.00
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Saturday, January 17, 4pm: Introduction to Beer and Brewing with Meredith Rebar and Garrett Lee Williams of Home Brewed Events
Meredith Rebar and Garrett Williams of Home Brewed Events are bringing their knowledge of craft beer to COOK! The class will be divided into two parts: an introduction to beer and brewing followed by a tasting. Meredith and Garrett will teach guests the art of homebrewing and discuss the history of beer, primary ingredients, the equipment needed (both commercial and homebrew) and provide general beer trivia. While these topics are discussed, the class will be brewing a 5-gallon batch of beer to get hands-on experience and be able to brew at home in the future. The tasting portion of the class will focus on a detailed discussion of how beer is evaluated for each category of appreciation as well we the definitions of all of the markers involved for judgment. Four samples of winter beers will be tasted. If “beer is proof that god loves us and wants us to be happy”, as Benjamin Franklin allegedly once said, then let’s be happy, shall we?

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

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

Price $165.00
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Thursday, January 22, 7pm: COOK Restaurant Sneak Peek: Brick & Mortar with Brian Ricci
Due to popular demand, we have released hightop table seating for this previously sold out class. THESE DISCOUNTED SEATS ARE NOT AT THE COUNTER, but the menu and experience are the same. COOK is thrilled to welcome back chef Brian Ricci, formerly of Kennett, Django, Supper and Pub & Kitchen, for a preview of one of the most highly anticipated restaurant openings of early 2015: Brick & Mortar. The new joint from ex-Franklin Mortgage partner Mike Welsh, is going into the Goldtex building on 12th Street in the Eraserhood/Loft District of the city and it will no doubt look as cool as it tastes. Brian will be setting up the menu in four sections, “Small, Medium, Large and Last” and giving 16 lucky guests at COOK a sneak peek at some of the highlights next month.

Price $150.00
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Friday, January 23, 7pm: Pasta Perfection with Joe D'Andrea of Vera Pasta
COOK is pleased to welcome Vera Pasta owner, Chef Joe D'Andrea for an evening of pasta perfection! Chef Joe grew up in an Italian household in West Chester, PA and he acquired his passion for Italian cuisine from his grandmother who hailed from the Abruzzi region of Italy. Joe’s studies took him to kitchens and culinary academies in New York City, Parma and Sorrento, Italy. Joe started his business, Vera Pasta with the mission of bringing true flavors of Italy back home, and with a promise of quality and authenticity. Vera Pasta is dedicated to showcasing pasta and sauces from all regions of Italy. Join Joe for his COOK debut when he will whip up a menu of: scrappelle soup (light crepes rolled with aged pecorino cheese in a light vegetable broth); gnocchi alla sorrentina (ricotta gnocchi, fresh made pomodoro sauce, roasted eggplant puree and topped with lemon ricotta); spaghetti alla chitarra with a fresh herb clam sauce; and hand cut pappardelle with a wild mushroom ragu.

Price $175.00
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Saturday, January 24, 6pm: Food For The Soul with Zach Breeding, Clinical Dietician and Chef
Due to popular demand, we have released hightop table seating for this previously sold out class. THESE DISCOUNTED SEATS ARE NOT AT THE COUNTER, but the menu and experience are the same. Zach Breeding started working in food service at the age of 13. He attained a degree at The Restaurant School in Philadelphia in 2007 and since then, he’s been busy: he started a private catering company; worked for restaurants and hotels around the country; conducted numerous cooking classes in Philadelphia, New York City, and Baltimore; and he attained a Master's Degree in Nutrition and Dietetics from NYU and is now a registered, licensed dietitian. Now Zach is bringing his well-rounded cooking ethos back to COOK for an evening of delicious, hearty food for the soul. Guests will be treated to a lesson and menu of: cornbread and honey butter; macaroni with pepperjack and andouille; jalapeño manchego grits with collards; cornmeal crusted chicken thighs and rosemary walnut waffles with habanero maple; and a sweet potato tart with maple crema. This is soul food done right!

Price $135.00
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Sunday, January 25, 12pm: An EGG-cellent Brunch with Laura Frangiosa of The Avenue Delicatessen
Join everyone’s favorite Italian-Jewish deli proprietress, Laura Frangiosa of The Avenue Delicatessen in Landsdowne, for an EGG-cellent afternoon at COOK. Laura will be demo’ing one egg-based item/technique for each day of the week. That’s 7 items, in 5 courses, focusing of course on brunch. Laura, with the help of her chef de cuisine, Maureen, will show guests how to make a mayo/aioli, hollandaise, poached eggs and more! Their menu will consist of: apple cider almond French toast; biscuit, creamed corned chipped beef, sunny quail egg; winter green frittata; pastrami smoked salmon, rye, poached egg, lemon hollandaise, fried capers; and coffee pot de creme with cardamom cashew brittle. The incredible edible egg is right!

Price $105.00
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Tuesday, January 27, 12pm: Intermediate Homemade Baby Food with Eleonora Barbieri of Baby Steps (8-12 months)
Baby Steps is one-stop shop for parents all over the city and suburbs offering a variety of services for parents and soon-to-be parents including providing birth doulas, maternity and lactation consulting, eating guidance and personal cheffing for children and much more! Join Baby Steps founder Eleonora Barbieri for a 90-minute class for parents with babies of 8-12 months. Learn how to introduce new foods to expand babies’ palates by including a variety of textures and flavors in their meals. Eleonora will teach guests how to deal with picky eaters and the power of healthy snacks and finger foods. During the class, she will cover topics ranging from cooking and storage equipment and cooking techniques and answer questions about introducing new foods, family mealtime, sure-to-please recipes and more! Eleonora will also demo recipes including: peas, farro with sauté kale and carrots, chicken with sweet potatoes, and more. Guests will each take home a 4oz jar of pear puree and an 8oz jar of quinoa with kale and carrot puree. A light lunch for adults will be provided. *Please note that space inside for strollers and the number of high chairs we have are limited. We ask you to consider finding an alternate caregiver while you are at class if possible.

Price $80.00
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Wednesday, January 28, 7pm: Vegetarian Asian COOKing with Beth Kaufman of A Mindful Me
For thousands of years, the Asian approach to holistic health has been focused on eating mostly vegetarian foods to help keep harmony and balance within the body. Join veteran COOKing instructor and holistic health coach Beth Kaufman of A Mindful Me, and learn how to create a healthy vegetarian Asian meal that nurtures the body and delights the palate. Beth’s menu will include: miso soup with edamame dumplings; wilted romaine spring roll salad with carrot ginger dressing; tofu with black bean sauce; and poached pears with cinnamon-ginger syrup. Vegans welcome!

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

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

Price $85.00
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