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OUR APRIL CLASSES WILL BE POSTED SUNDAY, MARCH 11 AT 2PM.

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Thursday, February 1, 7pm: An Very Vegan Valentine’s Dinner with Rachel Klein of Miss Rachel’s Pantry
Thursday, February 1, 7pm: An Very Vegan Valentine’s Dinner with Rachel Klein of Miss Rachel’s Pantry
At her charming South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates inspired vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for an evening of vegan Valentine fare delicious enough to get everyone smiling, from committed vegans to dedicated meat eaters. The timing of this class couldn't be better for a veggie-centric menu, as the New Year often inspires us to turn over a new leaf with a plant-based diet. Rachel’s very vegan Valentine menu includes celery root bisque with trumpet mushroom scallops and citrus aioli; beet ricotta stuffed dumpling with lemon tarragon sauce; seitan marsala over rutabaga whip; and, of course, chocolate truffles. So come. Learn. Eat your veggies!

Price $140.00
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Friday, February 2, 6pm: Cocktails and Dreams 3: A Bittersweet Symphony with Jesse Cornell
Friday, February 2, 6pm: Cocktails and Dreams 3: A Bittersweet Symphony with Jesse Cornell
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 Amaro-based classic cocktails including Hanky Panky, The Muse, Rough and Tumble and Paper Plane. "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. Jesse, who you may know from his time at Sbraga, Vesper, Whetstone and SkyGarten, returns to COOK for an all-things-Amaro happy hour this February. Jesse was named one of “9 Under-the-Radar Bartenders You Need to Know in Philly” by Zagat, as well as Philly’s Best Bartender by Philadelphia Magazine in 2015, so you’ll be learning from (and drinking with) the best! Please note that no full dinner will be served, but there will be light bites.

Price $100.00
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Saturday, February 3, 5:30pm: Private Event
Saturday, February 3, 5:30pm: Private Event

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Monday, February 5, 7pm: COOKbook Author Series: “The Palestinian Table” with Reem Kassis
Monday, February 5, 7pm: COOKbook Author Series: “The Palestinian Table” with Reem Kassis
While interest in Middle Eastern cuisines has blossomed, the nuances of Palestinian food have remained relatively unexplored – until now. The Palestinian Table is a visual feast of stunning, authentic dishes that demonstrate the true depth of this cuisine. Author Reem Kassis was born in Jerusalem to a Palestinian family revered for its cooks. Growing up, she spent days in her grandmothers', mother's, and aunts' kitchens observing and soaking up everything there was to know about Palestinian cooking. A graduate of The Wharton School and the LSE, Reem is a social psychologist and business consultant by training. At heart, however, she is a cook and a writer who uses the power of food, family and storytelling to preserve the rich culinary traditions of Palestinians and share them with the world. Join Reem this February as she prepares a traditional Palestinian meal of muhammara with pita; fried cheese and za’atar parcels with avocado preserved lemon spread; kafta in tahini sauce with vermicelli rice and palestinian salad; and dessert is a surprise! Each guest will receive a copy of The Palestinian Table.

Price $155.00
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Wednesday, February 7, 7pm: Introducing Tipsy Bistro with Anh Vongbandith and Tory Keomanivong
Wednesday, February 7, 7pm: Introducing Tipsy Bistro with Anh Vongbandith and Tory Keomanivong
New year, new wave of restaurant openings. Among the first to open in 2018 will be Tipsy Bistro, located in the former Fat Ham location in University City. Conceptualized by Anh Vongbandith of Das Good Inc. and Tory Keomanivong, former general manager and partner at Fond, Tipsy Bistro will feature a contemporary menu with French, Asian, and Spanish influences, as well as classic American fare. Open for lunch, dinner, and late night with brunch hours on Saturday and Sunday, Tipsy Bistro also features a full bar. Anh and Tory will offer 16 lucky COOK guests a preview of their menu, including mini shrimp open face burger with chipotle cream and topped with coconut pineapple salsa; pan seared jumbo sea scallop topped with sage parmesan brown butter and fried leeks; grilled flatiron steak topped with  jalapeño-cilantro chimichurri sauce, new roasted white truffle potatoes and haricot verts; and fried Thai banana cheesecake topped with caramel sauce and served with coconut gelato. Plus, Tory will be pairing the dishes with carefully selected wines – trust us, he knows a thing or two about a good pairing!

Price $160.00
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Thursday, February 8, 7pm: An Evening with Heather Thomason of Primal Supply Meats and Chef Ned Maddock
Thursday, February 8, 7pm: An Evening with Heather Thomason of Primal Supply Meats and Chef Ned Maddock
Primal Supply Meats is committed to providing sustainable, pasture-raised meat to Philadelphia. With meats sourced directly from local farmers, Butcher-Owner Heather Thomason works with other mission-aligned organizations in our local food system to share resources and build a stronger network. Practicing whole-animal butchery, Primal supplies primals and custom cuts to not only families and individuals but also to professional kitchens. This February at COOK, Heather is teaming up with Chef Ned Maddock for a locavore dinner showcasing the high quality, local cuts provided by Primal Supply Meats. A Pennsylvania native, Ned began his cooking career several working with several James Beard award-winning chefs in Chicago including Top Chef Stephanie Izard. Locally, Ned’s experience landed him a spot in the Vetri Family restaurant group as Executive Sous Chef at Amis Trattoria and later Lo Spiedo. Following his Vetri Family posts, Ned served as Chef de Cuisine at the acclaimed XIX, located on the 19th floor of the Hyatt at the Bellevue, and East Passyunk Avenue’s Brigantessa. Ned’s Primal Supply-ed menu features a charcuterie board of whipped lardo, duck rillette, pork terrine and sourdough bread with local flours; duck fat poached egg, bitter greens, shaved root vegetables, apple cider vinaigrette; chestnut flour orecchiette, guinea hen sausage ragu and cabbage; and milk braised lamb, Castle Valley polenta, crispy sunchokes and watercress.

Price $165.00
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Friday, February 9, 7pm: Anglo Indian Cuisine: East meets West with Rupen Rao of Rupen’s
Friday, February 9, 7pm: Anglo Indian Cuisine: East meets West with Rupen Rao of Rupen’s
Anglo-Indian food is the delicious result of the British Raj in India. Indian cooks took aspects of British cuisine and amalgamated them with Indian cooking methods and ingredients to create what is referred to as Anglo-Indian cuisine! Think soups tempered with cumin, roasts prepared with whole spices like cloves and cinnamon, croquettes flavored with turmeric and garam masala. When Europeans left India, these dishes found a place in Europe. For his February appearance at COOK, Washington D.C. resident and Mumbai native Rupen Rao will prepare Anglo Indian favorites, including mulligatawny soup; lamb vindaloo with Deccan Railway spinach; chicken tikka masala with naan; gulab jamun crème brûlée. 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. Guests will receive a copy of Rupen’s cookbook Indian Cooking: Popular Restaurant Dishes. Recipes will be provided.

Price $155.00
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Saturday, February 10, 12pm: Cook the Book: Indian Restaurant Dishes with Rupen Rao of Rupen’s
Saturday, February 10, 12pm: Cook the Book: Indian Restaurant Dishes with Rupen Rao of Rupen’s
This February, Washington D.C. resident and Mumbai native, Rupen Rao, returns to COOK for an afternoon of flavor-packed Indian classics, included in his cookbook Indian Cooking: Popular Restaurant Dishes. 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 menu includes dahi puri, a street-side snack; rogan josh (Kashmir lamb stew) with naan; machher jhol (Bengal fish curry) with cumin-coriander basmati rice; and masala chai. Guests will receive a copy of Indian Cooking: Popular Restaurant Dishes.

Price $100.00
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Sunday, February 11, 2pm: Empanada Making with Jezabel Careaga of Jezabel’s
Sunday, February 11, 2pm: Empanada Making with Jezabel Careaga of Jezabel’s
Looking to up your Hot Pocket game? Meet the empanada, the stuffed pastry baked or fried that you can find throughout Latin America. Empanadas, while they may be found by different names in such far-flung places as India and the Philippines, are most closely associated with Argentina. Lucky for you, there’s a little slice of Argentina in Philadelphia’s Fitler Square neighborhood – Jezabel’s, operated by Argentine expat Jezabel Careaga. At Jezabel’s, Careaga strives to deliver the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. Inspired by the bakers in her family— her grandmother Julia, mother Aurelia, and aunt Sara – her pastries are an evolution of recipes she prepared as a child. Jezabel will lead guests in a hands-on empanada lesson, preparing empanadas de carne, empanadas de humita (spicy corn), and for dessert, empanadas de membrillo (quince paste) y queso de cabra (hard goat cheese), accompanied by a selection of tea blends served at Jezabel’s Studio, Jezabel’s West Philadelphia boutique/cafe/workshop. Guests will take home their own empanada creations, just so you don’t have to reach for that Hot Pocket next time you’re craving a snack.

Price $85.00
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Monday, February 12, 10am: Private Event with Becca O’Brien of Two Birds Catering & Canning
Monday, February 12, 10am: Private Event with Becca O’Brien of Two Birds Catering & Canning

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Tuesday, February 13, 7pm: Mardi Gras Party with Nick Macri of La Divisa Meats
Tuesday, February 13, 7pm: Mardi Gras Party with Nick Macri of La Divisa Meats
The term Mardi Gras (or Fat Tuesday) reflects the practice of eating rich, fatty foods before the ritual fasting of Lent. Join Nick Macri (aka Meat Man Macri) of Reading Terminal Market’s La Divisa Meats, when he returns to COOK for a going-out-with-a-pre-Lent-bang-style feast including muffalata; Cajun boudin, maque choux and cracklings; pork jambalaya; and for dessert, of course, beignets. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. 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 $165.00
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Wednesday, February 14, 7pm: Spice Up Your Valentine’s Day with Diana Sabater
Wednesday, February 14, 7pm: Spice Up Your Valentine’s Day with Diana Sabater
Romance is heating up! Explore the exotic spices of the Middle East with Chef Diana Sabater, owner of Diana’s Spice Cantina, and rock the Casbah with seared scallops with dukkah (an Egyptian spice blend that contains nuts) on top of roasted red pepper hummus, garnished with pea shoots; steamed mussels in a harissa tomato cream sauce, served with msemen, a Moroccan flatbread; za’tar rubbed lamb kabobs with zhoug (Yemini green chili sauce) over jeweled Israeli couscous with dried apricots, dried cherries and almond slivers); and rich cardamom rose chocolate mousse to cool the palate after a spice-filled feast. Diana is known as the cop-turned-chef. After ten years in the Philadelphia Police Department, she pursued her dreams of becoming a chef, appearing on Food Network’s Chopped and winning three times, becoming the Ultimate Grand Chopped Champion!

Price $170.00
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Thursday, February 15, 7pm: Private Event
Thursday, February 15, 7pm: Private Event

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Friday, February 16, 6pm: Beer Cocktails Featuring Local Distillers with Meredith Rebar of Home Brewed Events and Jackie Cusack of Alchemist Society
Friday, February 16, 6pm: Beer Cocktails Featuring Local Distillers with Meredith Rebar of Home Brewed Events and Jackie Cusack of Alchemist Society
You could drink beer, or you could drink liquor… OR you could double your pleasure and drink both at the same time. That’s right, this one’s all about beer cocktails. At Meredith Rebar’s last beer tasting at COOK, her friend and colleague Jackie Cusack assisted and commented on several beers, saying, “this would make a great cocktail!” So we jumped on the opportunity to invite both of them back for a happy hour of beer-based libations: Apply Ever After (Eight Oaks Applejack, Kurant Spice Cider, homemade clove syrup); Missing Those Summer Niiiiiiiiiiiggghttts (Evil Genius Stacy's Mom with WP Palmer Liberty Gin, fresh pineapple, thyme simple syrup); Hot Scotty (wort from Home Brewed Events and Brothership Irish Whiskey Millstone); and Chocolate Covered Raspberry (Yards Love Stout, homemade raspberry liqueur and Stateside vodka). Meredith of Home Brewed Events is our go-to beer expert and will cover the brewsky side of things, offering samples and tasting notes of the beers used in the cocktails. From there, Jacki Cusack of Alchemist Society will shake things up, literally, using Meredith’s beer selections to prepare balanced, inventive cocktails. The Alchemist Society is an industrial workspace in Northern Liberties where guests can get schooled on everything from beer brewing to gin botanicals. Plus, the Society provides an environment where small business owners in booze biz can collaborate on special projects and events. So, join us – double your pleasure, double your fun! Please note that a full dinner will not be served, but there will be light bites.

Price $100.00
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Saturday, February 17, 7pm: Private Event
Saturday, February 17, 7pm: Private Event

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Sunday, February 18, 2pm: Pupcakes + Kittycakes For Kids with Sue Puchowitz of CREATE
Sunday, February 18, 2pm: Pupcakes + Kittycakes For Kids with Sue Puchowitz of CREATE
Sue Puchowitz is a Professional Art Educator teaching in a public and private settings for 30+ years. Sue specializes in children's art classes, one-day art workshops and birthday parties for kids in and around Philadelphia. Join Sue when she returns to COOK for an afternoon of pupcakes and kittycakes. Using pastry tools, colorful icings and candies, your kiddos will create their own edible cupcake critters! Recommended for ages 6 and up. All materials provided. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!

Price $45.00
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Tuesday, February 20, 7pm: A Year In The Making: Foraging Dinner with Heather McMonnies of Food Hedge and George Sabatino
Tuesday, February 20, 7pm: A Year In The Making: Foraging Dinner with Heather McMonnies of Food Hedge and George Sabatino
You may not think of winter as a paragon of abundance. While February isn’t exactly a farmers market dreamscape, abundance comes in other ways, namely via foraged items. Enter Heather McMonnies of Food Hedge who provides local chefs with hard-to-find but highly-sought-after locally foraged ingredients. Heather is pairing up with George Sabatino for a dinner that showcases Food Hedge’s wintry offerings – juniper berries, black walnuts, chestnuts, persimmon, gold oyster mushrooms, to name a few. Chef George Sabatino has been a key fixture in acclaimed kitchens all around the city, working at such hotspots as Fork, Barbuzzo, Stateside and most recently Aldine. Chef George is known for taking no shortcuts, creating artfully composed dishes that highlight the natural beauty of its ingredients. His February forage-focused menu includes oyster on the half shell, spruce mignonette, chickweed gelée; sumac, roasted garlic custard, cured smoked egg yolk, sorghum, seed crumble; warm mushroom tart, black walnut shell, cultured cream, golden oyster dust; duck, juniper berry capers, turnip, blood orange; and chestnut cake, persimmon sabayon, hickory nut brittle, shagbark ash. We’re “fired up,” to use one of Chef George’s preferred expressions, for this one-of-a-kind class!

Price $175.00
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Wednesday, February 21, 7pm: Soul Food with Malik Ali of The Blue Duck
Wednesday, February 21, 7pm: Soul Food with Malik Ali of The Blue Duck
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali of comfort food haven The Blue Duck for a rib-sticking, finger-licking supper including short rib mac and cheese with brown gravy, double cheddar and crispy shallots; oxtail soup with tomato broth, root vegetables, thyme, green beans and corn; Mom's fried chicken dish with chicken breast, lima beans, rice and brown sugar cornbread; and vanilla bread pudding with brioche, butterscotch ice cream and mint. Prior to his post at The Blue Duck, Malik worked at Joncarl Lachman and Lee Styer’s The Dutch, as well as Lachman’s Noord and Neuf. Recently honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Price $160.00
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Thursday, February 22, 7pm: Private Philadelphia Magazine Event
Thursday, February 22, 7pm: Private Philadelphia Magazine Event

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Friday, February 23, 7pm: Private Event
Friday, February 23, 7pm: Private Event

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Saturday, February 24, 12pm: Pizza Making at Home-101 with Peggy Paul Casella of Thursday Night Pizza
Saturday, February 24, 12pm: Pizza Making at Home-101 with Peggy Paul Casella of Thursday Night Pizza
As widely beloved as pizza is, most people simply reach for the phone when “preparing” it. This February at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com will offer a crash course on pizza making basics, demonstrating three pizzas that you can recreate at home: pizza margherita, mushroom cream pizza, and pizza with red sauce with cured meats. Since 2012, Peggy has dedicated her Thursdays to pizza-making, and her blog documents her self-guided experiments and offers inspiration for pizza enthusiasts looking to expand their repertoire of toppings and techniques. So, yes, Peggy knows pizza, and she’ll cover it all – the dough, the sauce, the toppings. Delivery? No, it’s Thursday Night Pizza! Recipes will be provided.

Price $110.00
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Monday, February 26, 12pm: Private Event with Becca O’Brien of Two Birds Catering & Canning
Monday, February 26, 12pm: Private Event with Becca O’Brien of Two Birds Catering & Canning

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Tuesday, February 27, 7pm: Private Event
Tuesday, February 27, 7pm: Private Event

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Wednesday, February 28, 7pm: Local Cheese Dinner with Damon Menapace of Kensington Quarters
Wednesday, February 28, 7pm: Local Cheese Dinner with Damon Menapace of Kensington Quarters
Wisconsin, mish-consin… Philadelphia is literally surrounded by cheese country. And we’re not talking Philadelphia Cream Cheese. Local artisan producers in our area have put the area on the map nationally and internationally in the world of cheesemaking. Damon Menapace of Kensington Quarters (and formerly of Marc Vetri’s Osteria and Alla Spina) is returning to COOK for a menu that celebrates all the curds that our countryside has to offer: Birchrun Blue flan with roasted beets, candied pecans, and winter greens (blue Cheese, raw cows milk, Birchrun Hills Farm, Chester Springs, PA); mushroom, egg, and cheese with toasted sourdough and Conabella Cheddar (sharp Cheddar, raw cows milk, Conabella Farm, Elverson, PA); St. Malachi ravioli with parsley butter and black pepper (gouda style, pasteurized cows milk, Farm at Doe Run, Unionville, PA); dry aged pork loin with Elsa Mae, broccoli rabe and Tabasco (taleggio style, pasteurized cows milk, Calkins Creamery, Honesdale, PA); and sourdough apple fritters with goat cheese ice cream and caramel (fresh chèvre, pasteurized goat, Goat Rodeo Farm & Dairy, Allison Park, PA). In addition to the prepared dishes, all cheeses will be available for tasting on their own. Kensington Quarters, located in Philadelphia’s bustling Fishtown neighborhood, is committed to sourcing from dedicated farmers and producers in order to provide patrons with the healthiest, best-tasting food possible, cheese included! Calling all cheese lovers – don’t miss out!

Price $170.00
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Friday, March 2, 6pm: The Sparkling Wines of Italy with Ashley Costanzo of Vintage Imports
Friday, March 2, 6pm: The Sparkling Wines of Italy with Ashley Costanzo of Vintage Imports
For many, ‘sparkling wine’ and ‘Champagne’ are interchangeable terms, but contraire mon frère. There’s a whole world of sparkling wines out there beyond the fizzy French variety. This March, join Ashley Costanzo of local importer/distributor Vintage Imports to see what’s bubbling in France’s eastern neighbor – Italy! Ashley will be popping the following bottles: Contadi Castaldi Brut, Franciacorta, Lombardy; Cielo "7" Prosecco, Veneto; Cleto Chiarli "Amabile Centenario" Lambrusco, Grasparossa di Castelvetro, Emilia Romagna; Tosti Spumante, Asti, Piedmont (Moscato); and Col di Luna Rose, Valmonte, Veneto (Raboso/Pinot Nero). Please note that no full dinner will be served, but there will be light bites.

Price $115.00
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Saturday, March 3, 12pm: Private Event with Laura Frangiosa
Saturday, March 3, 12pm: Private Event with Laura Frangiosa

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Sunday, March 4, 2pm: A Tart for All Seasons with Peter Scarola of R2L
Sunday, March 4, 2pm: A Tart for All Seasons with Peter Scarola of R2L
The tart. This popular and versatile treat consisting of a filling over a pastry base with an open top is the perfect compliment to any meal – whether filling it with summer fruit or custard. Guests will get a tutorial on four different tarts and learn all about crust, fillings and more. Join celebrated pastry chef and veteran COOKing instructor, Peter Scarola of R2L, for a dessert demo showcasing chocolate brownie tart, cinnamon pecan tart, fresh strawberry-lemon tart and apricot-almond tart. 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), you’ll learn from the best! Recipes will be provided.

Price $85.00
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Wednesday, March 7, 7pm: An Evening with Chris Tavares of Davio’s
Wednesday, March 7, 7pm: An Evening with Chris Tavares of Davio’s
Davio’s Philadelphia’s Executive Chef Chris Tavares knows pasta. He has to. The Center City institution arguably serves more pasta in this town than anyone and they like to keep it fresh and change up their menu seasonally. Join Chef Chris for a night of carb-loading when he will demo a menu including: Philly cheesesteak spring rolls; hand-rolled potato gnocchi with organic mushrooms, basil and white truffle oil; tagliatelle bolognese with braised veal, beef, pork and tomato sauce; and for dessert, warm chocolate cake with amarena cherries and vanilla gelato. Mangia! Mangia!

Price $160.00
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Thursday, March 8, 7pm: A Shroom With A View: Mushroom + Wine Dinner with Scott Megill of Grace Winery
Thursday, March 8, 7pm: A Shroom With A View: Mushroom + Wine Dinner with Scott Megill of Grace Winery
Located in the idyllic Brandywine Valley, Grace Winery operates on a historic estate that features a charming inn, vineyard and a converted barn house tasting room showcasing Grace Winery selections. In the wine cellar of the tasting room is an intimate dining room, where Chef Scott Megill designs seasonal pairing menus that highlight the estate’s boutique wines. A Jersey native, Scott holds degrees from Widener University and Culinary Institute of America in Napa. Following a stint at Napa Valley at Ubuntu where he worked with Chef Jeremy Fox, Megill returned to the East Coast, working in kitchens at Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban. Scott’s March COOK menu is a testament to his focus on local, seasonal and farm-to-table ideals, pairing Grace Winery selections with plates that incorporate local, seasonal mushrooms: terrine with goat cheese, fines herbs and baby greens; ramen with free range chicken and handmade noodles; risotto with lamb leg, peas and pecorino; a cheese course of Farm at Doe Run Dragonfly, sweet onion and mushroom duxelles and pickled mushrooms; and for dessert, assorted truffles (the chocolate variety!).

Price $170.00
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Saturday, March 10, 7:30pm: Private Event
Saturday, March 10, 7:30pm: Private Event

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Tuesday, March 13, 6pm: Private Event
Tuesday, March 13, 6pm: Private Event

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Wednesday, March 14, 7pm: An Evening with Eric Schlicht of The Urban Farmer
Wednesday, March 14, 7pm: An Evening with Eric Schlicht of The Urban Farmer
Located in the Logan Hotel in Philadelphia’s Logan Square, Urban Farmer is a farm-to-table-themed steakhouse with sister locations in Denver, Portland and Cleveland. The modern, yet inviting locally-sourced steakhouse is a reinvention of the staid dark-wood and white-tablecloth steakhouse model. Join Chef de Cuisine Eric Schlicht for a contemporary steakhouse tasting menu highlighting responsibly raised meats and local produce: “Fields Without Fences” (lobster salad, pickled mustard yarrow tips, elderflower); “Castle Valley Grist Mill” (red legged partridge, popcorn grits, tart cherry); “Valley Milkhouse” (COOK exclusive edition farm cheese with spiced pear preserves and local honeycomb; “Pewter Valley Provisions” (old and new Herr Angus Farm rib eye, Tuscarora Farms maroon carrot, pomme puree); and “Herrick Hills” (no-churned Philadelphia huckleberry ice cream, Meyer lemon tart, almond).

Price $170.00
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Thursday, March 15, 7pm: Eating The Ides of March: Roman Cuisine with Nick Macri of La Divisa Meats
Thursday, March 15, 7pm: Eating The Ides of March: Roman Cuisine with Nick Macri of La Divisa Meats
March 15 marks the Ides of March, which most people associate with the assassination of Julius Caesar. However, most would be surprised to learn that March was the first month of the year in the oldest Roman calendar system, and the first fifteen days of Martius were filled with New Year celebrations featuring picnics, drinking and general revelry. And, well, that’s good enough of an excuse for us to do (and eat) as the Romans do! Chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats, returns to COOK for an evening devoted to the distinctive cuisine of Rome, including supplì (fried rice balls); bucatini all'amatriciana; coda alla vaccinara (butcher style oxtail stew); and ricotta and citrus tart . Nick (@MeatManMacri) has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. 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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Friday, March 16, 6pm: Cheese Your Own Cider Adventure with Ben Wenk of Ploughman Cider and Jamie Png
Friday, March 16, 6pm: Cheese Your Own Cider Adventure with Ben Wenk of Ploughman Cider and Jamie Png
Located in beautiful Adams County, Pennsylvania, Three Springs Fruit Farm is a family-operated farm that brings fresh tree fruit, berries, tomatoes, vegetables, and products made with them to markets all over the Mid-Atlantic. Founded in 1901, Three Springs Fruit Farm is recognized by Food Alliance as among the best in their field for their commitment to progressive, sustainable growing practices and land management. Recently, seventh generation 3 Springs farmer Ben Wenk began using his apples to create small batches of dry cider which he sold at local farmers markets, and from these humble beginnings Ploughman Cider was born. Ploughman is now available at over a dozen Philadelphia restaurants and is sold at Di Bruno Bros.’ Bottle Shop. This March, Ben is pairing up with local cheesemaker Jamie Png for an interactive cider and cheese pairing session. Led by Ben, guests will get to try their hand at blending cider bases with “component ingredients” that are used in the creation of Ploughman Cider varieties. Then guests will compare their blends with Ploughman’s, including Dornick, Aptest Eve (an unreleased British-inspired cider), Distlefunk (peach sour cider) and Bluebird Day (peach/cider blend). As you play cidermaker, Jamie will offer cheese pairing expertise with four cheese selections, complemented by Three Springs apples and jams and other accoutrements.

Price $120.00
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Saturday, March 17, 6pm: Private Event with Laura Frangiosa
Saturday, March 17, 6pm: Private Event with Laura Frangiosa

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Sunday, March 18, 1pm: Afternoon Tea with Vegan Chef Christina Martin of Cooking To Nourish
Sunday, March 18, 1pm: Afternoon Tea with Vegan Chef Christina Martin of Cooking To Nourish
Afternoon tea is a tradition enjoyed around the world, but while the traditional snacks and sandwiches are often laden with eggs and dairy, vegans are often left out in the cold. So all you vegans, this one’s for you! Join Christina Martin for a plant-based afternoon tea that’s sure to please, regardless of your dietary lifestyle. 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. 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 for a tea-rrific spread that includes finger sandwiches; vegetable quiche; scones with cream and jam; and fruit tart. Plus, Christina will be pouring one-of-a-kind tea blends to accompany her vegan bites!

Price $90.00
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Tuesday, March 20, 7pm: First Day of Spring Dinner with Joncarl Lachman of Noord, The Dutch, M Restaurant and 6ft Under
Tuesday, March 20, 7pm: First Day of Spring Dinner with Joncarl Lachman of Noord, The Dutch, M Restaurant and 6ft Under
Can’t eat one more root vegetable? We feel ya. March 20th is the Spring Equinox, aka the first day of spring, and it cannot come soon enough. Lighter, brighter days are on the horizon, and with them come the spring produce that peeks through the thawed terrain of winter. Celebrate the official arrival of spring as Joncarl Lachman returns to COOK with a positively primavera menu: chilled strawberry soup à la " Knave of Hearts”; roasted asparagus with fried egg, tarragon and caviar; ramp stuffed quail with swiss chard; and rhubarb bread pudding with vanilla whipped cream. Philly native Joncarl Lachman continues to expand palates and bring exciting new flavors with each of his restaurants – Noord, his northern European BYOB; The Dutch, his casual breakfast and lunch spot that combines elements of traditional Dutch fare with Pennsylvania Dutch cookery; and most recently M Restaurant, the charming restaurant located within the Morris House, as well as the neighboring Washington Square watering hole 6ft Under. Join us, and you’ll understand why we commonly refer to Lachman as the Darling Dutchman!

Price $170.00
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Wednesday, March 21, 7pm: Private Philadelphia Magazine Event with Jason Cichonski of Little Noodle Pasta Co.
Wednesday, March 21, 7pm: Private Philadelphia Magazine Event with Jason Cichonski of Little Noodle Pasta Co.

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Thursday, March 22, 7pm: COOKbook Author Series: “Tree of Life: Turkish Home Cooking” with Joy Stocke
Thursday, March 22, 7pm: COOKbook Author Series: “Tree of Life: Turkish Home Cooking” with Joy Stocke
Following a cultural adventure tour of Turkey that spanned ten years, Joy Stocke returned home to her New Jersey kitchen, where she couldn't help but call upon the flavors of Anatolia as a kind of culinary souvenir. She found herself incorporating that sensibility into the food she cooked for friends and family. Based on her memoir Anatolian Days and Nights, Tree of Life presents more than 100 accessible recipes inspired by Turkish food traditions found in the author’s travels. These thoughtful adaptations of authentic dishes draw on readily available ingredients while featuring traditional techniques. For her COOK debut, Joy’s Turkish feast celebrates the Spring Equinox with a menu including gougeres a la Turka and Anatolian nut mix; velvety lentil soup, marinated cucumbers and fennel tulip salad; cacik , carrots with whipped feta, swordfish with lemon and raki, lamb kofte and bulgur with herbs; baklava; and a Persophone’s Revenge cocktail. A copy of "Tree of Life" is included in the class.

Price $165.00
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Friday, March 23, 12pm: Private Event with Katie Cavuto
Friday, March 23, 12pm: Private Event with Katie Cavuto

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Saturday, March 24, 2pm: The Art Of Danish Rye with Johanna Kindvall, Cookbook Author
Saturday, March 24, 2pm: The Art Of Danish Rye with Johanna Kindvall, Cookbook Author
Johanna Kindvall’s Smörgåsbord is an illustrated cookbook, celebrating the classic breads and savory foods of a Scandanavian smörgåsbord, a buffet that can be enjoyed for parties and holidays as well as for snacking and small meals. These traditional spreads represent Northern European cuisine’s balance of sweet, sour and salty flavors with dishes like, and meatballs. Bread plays a central role of the smörgåsbord, serving as the base canvas for cured fish, cold cuts, cheeses and salads. One such bread: Danish rye. This isn’t the marbled rye you recognize from your Jewish delicatessen. Rather, Danish rye bread is baked with loads of whole rye berries, sunflower seeds, flax seeds, and toasted sesame seeds, resulting in a delicious yet wholesome loaf. Following a Danish rye-101 lesson, Johanna will demo and serve smörgåsbord-style small plates, all featuring (you guessed it!) Danish rye: pickled herring with eggs and brown buttered bread crumbs) demo: how to make Swedish herring; chicken salad with crispy onions; fresh cheese with jam. Each guest will take home a copy of Johanna’s Smörgåsbord, as well as a mini loaf of Danish rye and an envelope of Johanna’s own dehydrated sourdough starter.

Price $120.00
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Sunday, March 25, 12pm: Brunch-O-Rama with Becca O’Brien of Two Birds Catering + Canning
Sunday, March 25, 12pm: Brunch-O-Rama with Becca O’Brien of Two Birds Catering + Canning
Best meal of the week? Brunch! COOK veteran Becca O’Brien of Two Birds Catering and Canning is a bit of a brunch master, so get ready. Becca will demo and serve up some delicious brunch dishes that you can replicate when you invite us over for brunch: creamed chipped beef on toast with a fried quail egg; "green eggs and ham" with house smoked pork, spinach and fresh herb quiche, with baby greens salad and roasted poblano crème fraîche; house smoked Canadian bacon benedict with poached egg, hollandaise and sweet potato hash; and cinnamon swirl French toast with brown butter, peach compote and house smoked candied bacon. Plus, 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 teaches regularly at COOK.

Price $115.00
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Tuesday, March 27, 7pm: Paying Tribute to South Philly Classics with Ned Maddock
Tuesday, March 27, 7pm: Paying Tribute to South Philly Classics with Ned Maddock
FLY, EAGLES, FLY!!! That’s right, upon the heels of our city’s first-ever Super Bowl victory, we’re celebrating with a proper South Philly feast. Join us as Chef Ned Maddock prepares a mambo Italiano spread of caprese arancini; clams casino; baked ziti; veal picatta with escarole and white beans; and ricotta cheesecake. A Pennsylvania native, Ned began his cooking career several working with several James Beard award-winning chefs in Chicago including Top Chef Stephanie Izard. Locally, Ned’s experience landed him a spot in the Vetri Family restaurant group as Executive Sous Chef at Amis Trattoria and later Lo Spiedo. Ned then served as Chef de Cuisine at the acclaimed XIX, located on the 19th floor of the Hyatt at the Bellevue, followed by East Passyunk’s Brigantessa.

Price $160.00
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Wednesday, March 28, 7pm: Private Event with Kenneth Bush of Bistrot La Minette
Wednesday, March 28, 7pm: Private Event with Kenneth Bush of Bistrot La Minette

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Thursday, March 29, 6pm: Take Two Capulets and Call Me in the Morning with Ben Spirk and Art Etchells of Manatawny Still Works
Thursday, March 29, 6pm: Take Two Capulets and Call Me in the Morning with Ben Spirk and Art Etchells of Manatawny Still Works
We’ve all heard the claims that red wine, in moderation, has positive effects on one’s cardiovascular health, but what about booze? Well, don’t take our word for it, but historically, spirits have been regarded for their healing properties – from Prohibition prescriptions for whiskey to the calming effects of a digestif. Ben Spirk and Art Etchells Manatawny Still Works are heading to COOK this March to shed light on the alleged medicinal properties of spirits. Fact or fiction? Either way, what’s for certain is that you’ll enjoy some delicious cocktails that feature the local spirits Pottstown-based Manatawny Still Works, who produce world class spirits with character in small batches. While their distillery is modern, Manatawny’s practices are based on old world production with a reverent nod to the history of the region. Recently, Manatawny opened a shop and tasting room on East Passyunk Avenue, where guests may enjoy flights of all of Manatawny’s spirits, as well as seasonal cocktails. Please note that no full dinner will be served, but there will be light bites.

Price $100.00
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Friday, March 30, 7pm: Restaurant Sneak Peek: Mighty Melt with Sam Jacobson and Chris DiPiazza
Friday, March 30, 7pm: Restaurant Sneak Peek: Mighty Melt with Sam Jacobson and Chris DiPiazza
Mighty Melt is a long time coming. Before Sam Jacobson opened Stargazy, his beloved British-inspired pie and mash shop, he intended to open a grilled cheese spot. He met Chris DiPiazza of Might Bread Co. and grilled cheese was plan A, but along the way, plan B emerged and though Mighty Bread is still sold at Stargazy, there’s no grilled cheese (but those pies though!). With the renovation of the Bourse Food Hall underway, the time has finally come for Mighty Melt to become a reality, and Same and Chris are heading to COOK this March to give 16 lucky guests the first taste of what’s to come. While there will be grilled cheese, there’ll be so much more: sesame toast with Birchrun Hills blue cheese and orange marmalade; tomato and basil soup with extra virgin olive oil and cracked black pepper; grilled cheese duo (classic with aged gouda and hot honey on country sourdough bread; taleggio with braised beef short rib, mushrooms and caramelized onion jam on rosemary-black pepper bread) served with house pickles and hand-cut fries with garlic confit, parmigiano reggiano and rosemary sea salt; and an ice cream sandwich with banana and caramel ice cream with a chef-y swoosh of peanut butter on chocolate bread. Say cheeeeeese!

Price $155.00
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Saturday, March 31, 6pm: An Evening with Kiki Aranita and Chris Vacca of Poi Dog
Saturday, March 31, 6pm: An Evening with Kiki Aranita and Chris Vacca of Poi Dog
Last year, Kiki Aranita and Chris Vacca of the fantastic food truck, Poi Dog Snack Shop, opened a brick-and-mortar Poi Dog on 21st Street between Chestnut and Sansom Streets. Kiki (who is originally from Hawaii and Hong Kong) and Chris (from the Philly area) opened Poi Dog because they longed for Hawaiian food 5,000 miles away from the islands and wanted to share their experiences of what people eat in Hawaii with mainlanders. And we couldn’t be happier that they did! We’re always excited when Kiki and Chris come to COOK, and their March menu has one sweet inspiration: Hawaii’s sugar plantation era. Kiki’s father comes from sugarcane plantation stock, and his parents were both born on Kauai and grew up on plantations. Kiki and Chris will serve up a dinner (and stories!) that recall Hawaii’s plantation days, including a plantation iced tea cocktail (pineapple juice, black tea, Ocean Vodka from a plantation on Maui); ahi poke bowl; pork hash, pepeiao, half moon; saimin with pork belly adobo; andagi and dessert soup, served with Kauai cofee (Kiki’s grandma grew up in Camp Seven, which is now the Kauai Coffee Plantation). Say aloha to deliciousness!

Price $160.00
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