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OUR JUNE SCHEDULE WILL BE POSTED TUESDAY, MAY 8TH AT 12PM.

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Tuesday, April 3, 7pm: COOKbook Author Series: "Vegetarian Viet Nam" with Cameron Stauch
Tuesday, April 3, 7pm: COOKbook Author Series: "Vegetarian Viet Nam" with Cameron Stauch
In the years he spent living and cooking in Vietnam, Cameron Stauch learned about a tradition of vegetarian Vietnamese cuisine that is light and full of flavor. Based on recipes devised over centuries by Mahayana Buddhist monks, the dishes in Vegetarian Viet Nam make use of the full arsenal of Vietnamese herbs and sauces to make tofu, mushrooms, and vegetables burst with flavor like never before. Join Cameron this April at COOK and explore an entire universe of flavor with a menu of green mango rice paper ribbons; fresh leafy green rolls with nutty fermented soybean dipping sauce and young jackfruit salad with rice crackers; fragrant lemongrass Hue style noodle soup; and warm banana coconut tapioca pudding. A copy of "Vegetarian Viet Nam" is included in the class.

Price $160.00
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Wednesday, April 4, 7pm: Prize Meat Pies with Nick Macri of La Divisa Meats
Wednesday, April 4, 7pm: Prize Meat Pies with Nick Macri of La Divisa Meats
If your average pie leaves you asking, “Where’s the beef?” then this class is for you. This one’s all about the savory “pie.” This April, chef-turned-butcher Nick Macri of Reading Terminal Market’s La Divisa Meats will prepare a four-course pie dinner featuring English style raised pork pie with mustard; Jamaican beef patties on a bun with lettuce, tomato, onion and mayo; shepherd’s pie; and pecan pie with leaf lard crust. Nick (aka @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. Nick sources from wholly sustainable and primarily local farms for all his meat needs and you’ll taste the difference. Pie, oh my!

Price $160.00
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Thursday, April 5, 6pm: Ice Cream For Dinner with Aurora Wold of Aurora Grace Chocolates
Thursday, April 5, 6pm: Ice Cream For Dinner with Aurora Wold of Aurora Grace Chocolates
Let’s all scream for ice cream! That’s right – no salad, no soup, just straight up sweet, frozen treats for dinner. Pastry chef Aurora Wold will cover the basics of ice cream and sorbet preparation while serving a just-desserts menu of seasonal sorbet; mint chocolate chunk ice cream; salted caramel ice cream sundae; and hibiscus lemon sorbet. Oh, and there will be sparkling wine to make things even more decadent! Most recently the pastry chef for Tod Wentz’s restaurants Townsend and A Mano, Aurora’s resume is an impressive one to say the very least, having served as a pastry chef at multiple Michelin Star restaurants in New York City, including Eleven Madison Park, Jean Georges and The Musket Room. So join us for ice cream and nothing but ice cream – you’ll be joined by 15 fellow dessert lovers, so there’s no shame in your game for one night!

Price $110.00
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Friday, April 6, 6pm: The Craft of Cocktails with Ann Marie Miller of Moët Hennessy and Dan Kulisek of Hotel Palomar
Friday, April 6, 6pm: The Craft of Cocktails with Ann Marie Miller of Moët Hennessy and Dan Kulisek of Hotel Palomar
Join Ann Marie Miller of Moët Hennessy and Dan Kulisek of Hotel Palomar for a happy hour of hand crafted cocktails. Pick up some cocktail recipes, tips and tricks as Ann Marie and Dan shake and stir up four creative cocktails: Greetings from 17th Street (Belvedere Vodka, Mighty Leaf, chamomile citrus tea, lemon, honey, dandelion bitters, topped with Moët & Chandon Brut Champagne); Tommie and Jeanie (Glenmorangie Nectar D’Or, Don Ciccio Mandarin liqueur, raw sugar, lemon, egg white, blood orange bitters); Off My Back (Glenmorangie Original, honey, lemon, herbal liqueur, Moroccan bitters, Ardbeg 10 rinse);and For Reasons Unknown (Hennessy VSOP, Yellow Chartreuse, honey, teapot bitters). Please note that no full dinner will be served, but there will be light bites.

Price $110.00
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Saturday, April 7, 12pm: Private Event with Becca O’Brien of Two Birds Catering & Canning
Saturday, April 7, 12pm: Private Event with Becca O’Brien of Two Birds Catering & Canning

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Tuesday, April 10, 7pm: Frutti Di Mare: A Celebration of Italian Seafood with Michael Vincent Ferreri of Res Ipsa
Tuesday, April 10, 7pm: Frutti Di Mare: A Celebration of Italian Seafood with Michael Vincent Ferreri of Res Ipsa
We still have a ways to go until shore season, but one can pretend, right? Head “downa shore” for one night when Michael Vincent Ferreri of Res Ipsa returns to COOK to prepare a seafood smorgasbord, Italian style. Res Ipsa, located on the 2200 block of Walnut Street, is a collaboration between Tyler and Nicole Akin of Stock and Mark Capriotti and Mark Corpus of ReAnimator Coffee. Taking its name from the Latin phrase res ipsa loquitor ("the thing speaks for itself"), Res Ipsa operates as a cafe during the day and in the evening changes over to a full-service restaurant – that also happens to serve excellent coffee! Res Ipsa Chef Michael Vincent Ferreri’s menu is not only influenced by his own Italian roots but also by his time working at Zeppoli, Chef Joey Baldino’s beloved Sicilian-inspired BYOB. This April, Ferreri will prepare a fresh-from-the-sea springtime supper, with a special focus on fish. This is a great class for seafood lovers looking to expand their repertoires before beach season comes ashore.

Price $170.00
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Wednesday, April 11, 7pm: Soulful Seafood Malik Ali of The Blue Duck
Wednesday, April 11, 7pm: Soulful Seafood 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 soulful, seafood-centric supper including lobster mac and cheese with herb poached lobster and five cheeses; seafood chowder with crabmeat, shrimp and old bay croutons; crab cakes served with grilled asparagus, lemon beurre blanc and saffron rice; and banana pudding with sugar cookies and whipped cream. 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, April 12, 7pm: Private Philadelphia Magazine Event
Thursday, April 12, 7pm: Private Philadelphia Magazine Event

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Friday, April 13, 7pm: Spice Up Your Spring with Diana Sabater of Diana’s Spice Cantina
Friday, April 13, 7pm: Spice Up Your Spring with Diana Sabater of Diana’s Spice Cantina
Not all spices are, well, spicy. Spring is the perfect time to incorporate lighter spices and floral flavors into your toolkit. Chef Diana Sabater, owner of Diana’s Spice Cantina, returns to COOK on the heels of her spicy Moroccan dinner this past February, for a springtime spice tasting meal including saffron vegetable quinoa soup with grilled shrimp; crispy rose-spiced duck salad with arugula, grilled pear, toasted walnut and orange blossom vinaigrette; lavender lemon roasted chicken breast with garlic new potatoes; and chamomile peach tart. 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 $150.00
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Saturday, April 14, 6pm: Private Event
Saturday, April 14, 6pm: Private Event

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Sunday, April 15, 12pm: Big Ol’ Brunch with Becca O’Brien of Two Birds Catering and Canning
Sunday, April 15, 12pm: Big Ol’ Brunch with Becca O’Brien of Two Birds Catering and Canning
Best meal of the week? Brunch! COOK veteran Becca O’Brien of Two Birds Catering & 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: latke with smoked pork loin, salt and pepper apples,sunny side up quail egg and crème fraîche; house smoked bacon, egg and cheese slider with sage and blueberry jam and pickled jalapeños on house baked roll; braised short rib and root vegetable hash with creamed leeks and poached egg; liege waffle Ice cream sundae with house smoked bacon, salted caramel, fresh bananas and whipped cream. O’Brien has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In March of 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK. Oh, and it wouldn’t be brunch without bloody marys and mimosas!

Price $115.00
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Tuesday, April 17, 6pm: Private Event with Sylva Senat of Maison 208
Tuesday, April 17, 6pm: Private Event with Sylva Senat of Maison 208

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Thursday, April 19, 12:30pm: Private Event
Thursday, April 19, 12:30pm: Private Event

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Thursday, April 19, 7pm: An Evening with Caitlin Mateo of Red Owl Tavern
Thursday, April 19, 7pm: An Evening with Caitlin Mateo of Red Owl Tavern
One of Philadelphia's rising culinary stars, Chef Caitlin Mateo has honed her skills working in some of the city’s most popular kitchens. Prior to helming Red Owl Tavern in the Hotel Monaco, Mateo worked at Square 1682 since its opening in the posh Hotel Palomar, Monaco’s Kimpton-owned Rittenhouse sister hotel. Caitlin 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 as we welcome back Caitlin for a refined tasting menu: an amuse bouche of gougères with marcona almond butter and mission fig jam; endive salad (Belgian and curly endives, radicchio, salt roasted bosc pear, pickled cranberries, spiced pecans, stilton); braised Spanish octopus (with chorizo potato “risotto,” tomatillo salsa verde, blistered shishito pepper); veal NY strip (7oz veal strip loin, green onion Parisian gnocchi, charred Easter egg radish, asparagus vinaigrette, sherry veal jus); toasted honey and chamomile crème brûlée (with lacquered pears, oatmeal and almond streusel).

Price $160.00
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Friday, April 20, 7pm: Who’s Got The Herb(s) with Beth Kaufman Strauss of Grateful Plate
Friday, April 20, 7pm: Who’s Got The Herb(s) with Beth Kaufman Strauss of Grateful Plate
Dude, it’s 420. But regardless of whether that’s your, umm, bag, spring is the perfect time to lighten things up with fresh, flavorful green herbs. A working knowledge of herbs can take your cooking to a “higher” level (sorry, we couldn’t resist). This April, veteran COOKing instructor and holistic health coach, Beth Kaufman Strauss of meal delivery service, Grateful Plate, will show you how to incorporate fresh herbs into your home cooking as she prepares a plant-based menu: spring herb bowl with fava beans, asparagus and citrus dressing; grilled halloumi cheese topped with parsley, mint and kalamata relish and smoky tomato jam; chive egg noodles with Chinese chive buds and crème fraîche; baked rosemary and thyme brownies with lavender cashew cream. This one is gonna be dope! This meal is vegetarian. Recipes will be provided.

Price $155.00
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Saturday, April 21, 6pm: COOKbook Author Series: “Dining In” with Alison Roman
Saturday, April 21, 6pm: COOKbook Author Series: “Dining In” with Alison Roman
Alison Roman is known as much for her keeper recipes as her wry Instagram voice and effortless style. Dining In, her debut cookbook, features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques for the home cook. Roman’s recipes set today’s trends and will show up as tomorrow’s classics: vegetable-forward with quality ingredients, punctuated by standout flavors. Formerly the Senior Food Editor at Bon Appétit Magazine and BuzzFeed, her work has also appeared in the The New York Times, Cherry Bombe, Darling and Lucky Peach. We are overjoyed to host brash, Brooklyn-based Alison for her COOK debut this April. Alison will focus on planning and shopping for a menu, i.e. buying a jar of anchovies and using them twice but in very different ways. Her seasonal menu includes recipes from Dining In: spring pea and radish salad with lemon and anchovy; crispy farro with green garlic, sausage and greens; anchovy butter chicken with croutons; and, of course THE COOKIES (her signature shortbread chocolate chip cookies that have taken Instagram by storm). This one is NOT to be missed! A copy of "Dining In" is included in the class.

Price $180.00
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Sunday, April 22, 2pm: Earth Day Sweets with Shannon Roche and Meagan Benz of Crust Vegan Bakery
Sunday, April 22, 2pm: Earth Day Sweets with Shannon Roche and Meagan Benz of Crust Vegan Bakery
Crust Vegan Bakery is the brainchild of Shannon Roche and Meagan Benz, two vegans who grew up in the South and saw an opportunity for (and a void of) vegan baking. At Crust, everything is lovingly made by hand with all natural ingredients, is 100% vegan, and uses no artificial colors, flavors or preservatives. This Earth Day, Shannon and Meagan will demo and serve three sweet treats with a vegan, earthy twist: "compost" cookies; sunflower chocolate cake with vanilla buttercream; and rosemary shortbread cookies.

Price $90.00
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Monday, April 23, 7pm: An Evening with Chris Tavares of Davio’s
Monday, April 23, 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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Tuesday, April 24, 7pm: Foraging Dinner with Heather McMonnies of Food Hedge and Eric Leveillee of Whetstone
Tuesday, April 24, 7pm: Foraging Dinner with Heather McMonnies of Food Hedge and Eric Leveillee of Whetstone
Come spring, when our natural surroundings awaken from wintry slumber, chefs rush to acquire two locally-foraged favorites – ramps and morels. Heather McMonnies of Food Hedge and Chef Eric Leveillee of Whetstone are heading to COOK to show you there’s so much more to spring than these two superstars. Food Hedge provides local chefs with hard-to-find but highly-sought-after ingredients. One such chef: Eric Leveillee, who prior to Whetstone held positions at Vernick and El Camino Real. Heather and Eric’s collaborative menu will showcase the variety of spring’s bounty: bread with wild compound butter; an amuse bouche of fermented cattail, blossoms, watercress; carrot, peas, knotweed, puffed buckwheat, magnolia; lightly cured scallop, mozzarella, bergamot, spruce; salted lamb belly, wild onion, yellow foot chanterelle, hyssop; stinging nettle and rabbit liver tortellini, buttermilk, lavender, miners lettuce; violet ice, green strawberries, pine/maple pollen.

Price $165.00
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Wednesday, April 25, 7pm: Paying Homage to The Frog Commissary with Frances Vavloukis, Health and Wellness Coach
Wednesday, April 25, 7pm: Paying Homage to The Frog Commissary with Frances Vavloukis, Health and Wellness Coach
Who doesn’t remember the Frog Restaurant? It was a little storefront restaurant owned by Steven Poses that opened in 1973 downtown Philadelphia. Out of that little eatery grew a collection of innovative and successful restaurants, including Frog, The Commissary, 16th Bar and Grill and the Market of the Commissary! COOK veteran Frances Vavloukis worked for Steven during his 1980’s heydays. Steven inspired Frances to think out of the box when it came to being creative in the kitchen. Join Frances for a trip down Philadelphia’s culinary memory lane as she prepares dishes that pay tribute to the legacy of The Frog Commissary, including grilled chicken satay with spicy peanut sauce; zucchini fritters; mixed greens with honey mustard dressing and homemade croutons; fennel and leek seafood bouillabaisse with angel hair pasta; toasted garlic bread; strawberry nutella heart tarts filled with vanilla creme.

Price $155.00
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Thursday, April 26, 6pm: Patio Pounders: Springtime Wines with Mitch Skwer of The Wine Merchant
Thursday, April 26, 6pm: Patio Pounders: Springtime Wines with Mitch Skwer of The Wine Merchant
With the arrival of spring, we tend to trade in our oaky whites and big, bold reds for lighter wines. If you’re looking for some recommendations on what to sip this spring, join one of COOK’s favorite, go-to wine guys, Mitch Skwer of The Wine Merchant, for a selection of what he calls ‘patio pounders.’ Mitch Skwer’s April selections include Mayu Pedro Ximenez 2016 (Elqui Valley, CH); Vina Reboreda Godello 2016 (Ribeiro, SP); Principe Pallavicini Frascati 2016 (Lazio, IT); Vina Gormaz Verdejo 2016 (Rueda, SP); and Rhone Paradox Mas Neuf Blanc 2015 (Rhone, FR). Cheers to spring! Please note that no full dinner will be served, but there will be light bites.

Price $110.00
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Friday, April 27, 7pm: Springtime Supper with Chris Paul and Leigh-Ann Paul of Everything We Eat
Friday, April 27, 7pm: Springtime Supper with Chris Paul and Leigh-Ann Paul of Everything We Eat
Everything We Eat is an exciting collaboration between nutritionist Leigh-Ann Paul and chef Chris Paul. The Philadelphia couple prepares seasonal, locally and sustainably sourced weekly menus at the state of the art Dorrance A. Hamilton Culinary Enterprise Center in West Philadelphia. Everything We Eat’s goal is to share cooked gourmet meals with our clients. Paul developed a passion for cooking during his childhood in Haiti, and after graduating from Drexel University’s Culinary Arts program, he went on to work for various Stephen Starr and Jose Garces establishments. Most recently he was a chef/partner at Herban Quality Eats, an ingredient-driven fast casual restaurant. In 2016 he met his wife Leigh-Ann, who has a background in nutritional science, having worked with local organizations and schools to teach nutrition, gardening, and sustainability.  With shared interests, they decided to create Everything We Eat, and this April, they bring their collaborative project to COOK, preparing a spring-centric menu: grilled asparagus gazpacho with tarragon oil and burrata; sprouted quinoa salad with chermoula, Heritage Farm greens, pickled radishes and cured salmon; citrus poached sea bass with black walnut crust, ramp risotto and seasonal mushrooms; and for dessert, cardamom flan strawberry crisp.

Price $150.00
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Saturday, April 28, 7pm: Private Event with Kenneth Bush of Bistrot La Minette
Saturday, April 28, 7pm: Private Event with Kenneth Bush of Bistrot La Minette

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Sunday, April 29, 10am: Private Event with Carly Zimmerman of Challah for Hunger
Sunday, April 29, 10am: Private Event with Carly Zimmerman of Challah for Hunger

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Sunday, April 29, 2pm: Challah Making with Carly Zimmerman of Challah For Hunger
Sunday, April 29, 2pm: Challah Making with Carly Zimmerman of Challah For Hunger
Challah for Hunger brings people together to bake and sell challah bread to raise money and awareness for social justice. Their network of 78 chapters around the world engages 3,500 volunteers annually. Their volunteers, who are college students, come together as a community, bake bread, learn about hunger in their community and abroad, and sell the bread to raise funds for charities fighting hunger. Join Challah for Hunger’s Carly Zimmerman at COOK when she will demo three different, delicious challah styles including: "everything bagel" challah with cream cheese; fig, rosemary and sea salt challah; and dulce de leche and cinnamon challah. This is the perfect class for the novice bread baker or those looking to expand their baking repertoire. Guests will get to sample all 3 challahs during class.

Price $80.00
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Monday, April 30, 7pm: COOKbook Author Series: “Tree of Life: Turkish Home Cooking” with Joy Stocke
Monday, April 30, 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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Tuesday, May 1, 7pm: Cheers to Five Years! Noord Fifth Anniversary with Joncarl Lachman & Bob Moysan
Tuesday, May 1, 7pm: Cheers to Five Years! Noord Fifth Anniversary with Joncarl Lachman & Bob Moysan
Time goes by when you’re having smørrebrød. It’s hard to believe, but it’s been five delicious years since Joncarl Lachman and Bob Moysan moved back to Philadelphia from Chicago to open Noord. The beloved East Passyunk BYOB menu showcases Nordic flavors, combining Dutch and Scandinavian fare that is truly unique to Philadelphia. Joncarl and Bob aim to make guests feel as if they are dining at a friend’s or family member’s house rather than at a formal restaurant. With jovial service, generous portions and an absence of pretense, Noord is home cooking done with technical know-how and finesse. Join us for a five-course “greatest hits” tasting menu that celebrates the fifth anniversary of Noord. And if you know Joncarl, aka the Darling Dutchman, you KNOW we’ll be pouring plenty of bubbly!

Price $175.00
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Wednesday, May 2, 7pm: The Food Of Mauritius with Brian Lofink of The Railroad Street Bar & Grille
Wednesday, May 2, 7pm: The Food Of Mauritius with Brian Lofink of The Railroad Street Bar & Grille
Mark Twain once wrote, “Mauritius was made first and then heaven, heaven being copied after Mauritius.” Located in the Indian Ocean, east of Madagascar and southeast of the Seychelles, the small island of Mauritius was “discovered” (though not settled) by Arab and Portuguese sailors. Following Dutch, French and British colonial periods, the multi-ethnic island attained independence in 1968. Its tropical climate, sapphire blue waters and white powder beaches have helped make Mauritius a major tourist destination, with cuisine that reflects its melting pot makeup of Indian, African, Chinese and European (mostly French) cultures. Join Brian Lofink of The Railroad Street Bar & Grille in Linfield, PA, for a meal that celebrates the multi-cultural cooking of his very own mother’s homeland: millionaire’s salad (hearts of palm, shellfish, sauce rouge); dholl puri (lima bean curry, achar de legumes, coriander chutney); octopus rougaille (with cardamom basmati rice, farata); and coconut papaya panna cotta (served with black vanilla tea and butter cookies).

Price $155.00
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Thursday, May 3, 6pm: Private Event
Thursday, May 3, 6pm: Private Event

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Friday, May 4, 12pm: Private Event with Laura Frangiosa
Friday, May 4, 12pm: Private Event with Laura Frangiosa

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Saturday, May 5, 6pm: Cinco de Mayo with Sarah May & Drew Gold of Grateful Plate
Saturday, May 5, 6pm: Cinco de Mayo with Sarah May & Drew Gold of Grateful Plate
Grab your finest sombrero and vamonos to COOK for a vegetarian Cinco de Mayo celebration that is sure to be muy delicioso! Sarah May and Drew Gold of meal delivery service, Grateful Plate, will cook up festive, flavorful and plant-based Mexican dishes, each paired with a margarita: nachos with spring vegetables, pickled jalapeños, onions and radish, topped with cheese and lime crème fraîche (paired with a cucumber margarita); Mexican grilled romaine Caesar salad with cornbread croutons (paired with a classic margarita); sweet potato tacos with black bean puree (paired with a cinnamon blood orange margarita); and for dessert, vegan tres leches cake (paired with a hibiscus margarita). Que bueno!

Price $165.00
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Tuesday, May 8, 7pm: Private Event
Tuesday, May 8, 7pm: Private Event

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Wednesday, May 9, 7pm: Private Event with Rich Freedman of Di Bruno Bros.
Wednesday, May 9, 7pm: Private Event with Rich Freedman of Di Bruno Bros.

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Thursday, May 10, 12pm: Private Event
Thursday, May 10, 12pm: Private Event

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Friday, May 11, 6pm: Keepin’ It Kombucha: An Internationally-Inspired Fermentation Happy Hour with Olga Sorzano of Baba’s Brew
Friday, May 11, 6pm: Keepin’ It Kombucha: An Internationally-Inspired Fermentation Happy Hour 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. In addition to a blackberry kombucha mojito, Olga will serve a globe-trotting selection of small plates that make use of fermentation, including a local cheese plate; zupa orgorkowa (Polish dill pickle soup); Korean chicken and kimchi fried rice; and Greek yogurt panna cotta with strawberry kombucha compote. The class includes a kombucha starter kit so you can put your new skills to good use! Please note that no full dinner will be served, but there will be light bites.

Price $105.00
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Sunday, May 13, 2pm: Mother’s Day Empanada Making with Jezabel Careaga of Jezabel’s Cafe
Sunday, May 13, 2pm: Mother’s Day Empanada Making with Jezabel Careaga of Jezabel’s Cafe
Inspired by the bakers in her family— her grandmother Julia, mother Aurelia, and aunt Sara – Jezabel Careaga’s pastries are an evolution of recipes she prepared as a child. At Jezabel’s Cafe, in Fitler Square, Argentine expat Jezabel is known for her empanadas, the stuffed pastry baked or fried that you can find throughout Latin America – the O.G. Hot Pocket, you might say. This Mother’s Day, join Jezabel for a hands-on empanada lesson, followed by a lunch of empanadas de pollo, empanadas caprese (filled with cherry tomatoes and basil), and for dessert, empanadas de banana and dulce de leche. To accompany the empanadas, Jezabel will pour a selection of tea blends from her West Philly Jezabel’s Studio. 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 $105.00
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Monday, May 14, 7pm: Pizza Gutt with Daniel Gutter
Monday, May 14, 7pm: Pizza Gutt with Daniel Gutter
One could say that pizza is the new cheesesteak. Over the last decade, Philly has witnessed a thriving pizza scene, where the challenge is to stand out from the competition. Daniel Gutter, the man behind Pizza Gutt, which began as “Instagram’s first pizza shop,” has done just that. Daniel’s pizza obsession began during high school working at Cocco’s in Drexel Hill, and the passion continued at home during his free time, eventually being hired by Pizza Brain who was impressed by his Facebook pizza pics. After spending a year in Beijing where he trained chefs in American-style pizza making at Great Leap Brewing, Daniel returned home to work under Joe Beddia, whose Pizzeria Beddia was named Best Pizza in America by Bon Appétit Magazine. Fast forward: following a series of pop-ups all around town, Daniel has set up shop at W/N W/N, slinging pies to both Instagram customers and walk-ins. This May, 16 very lucky guests will get a crash course on dough making and sauce preparation (recipes will be provided). Following a pizza making demo, guests will enjoy a menu of Caesar salad (romaine, parmesan, focaccia croutons and Caesar dressing); classic cheese pizza (mozzarella, tomato sauce and parmesan); veggie pizza (mozzarella, spinach, roasted tomato, basil whipped ricotta, chili flakes, extra virgin olive oil); pepperoni pizza (mozzarella, tomato sauce, pepperoni, fried onions, pecorino) and chard pizza (mozzarella, chard, bacon fat, garlic and pecorino). PLUS, take home a specialty 10” pizza pan that Dan uses and one of his doughs in the pan so you can create your own pie or freeze for later use. Please note that this class is not vegetarian.

Price $155.00
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Tuesday, May 15, 7pm: Springtime In The Brandywine with Scott Megill of Grace Winery
Tuesday, May 15, 7pm: Springtime In The Brandywine 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 May COOK menu is a testament to his focus on local, seasonal and farm-to-table ideals, pairing Grace Winery selections with plates that scream spring: oeufs en cocotte with ham, baby greens, herbs (paired with Grace Chardonnay); gnocchi Parisienne with snails and ramps (paired with Grace Rosé); rainbow trout with new potatoes, morels, nettles and fiddleheads (paired with Grace Dragonfly); and strawberry rhubarb tart with buttermilk ice cream.

Price $165.00
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Wednesday, May 16, 7pm: Private Philadelphia Magazine Event with Jason Cichonski of Ela and Little Noodle Co.
Wednesday, May 16, 7pm: Private Philadelphia Magazine Event with Jason Cichonski of Ela and Little Noodle Co.

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Friday, May 18, 7pm: Restaurant Sneak Peek: Elwood with Adam Diltz and Jenny Ko
Friday, May 18, 7pm: Restaurant Sneak Peek: Elwood with Adam Diltz and Jenny Ko
Adam Diltz’s appreciation for Pennsylvania cuisine are rooted in early life experiences, spending time at his great-grandparents’ farm; learning how to hunt and fish from his grandfather; and observing his grandmother baking shoofly pie, sauerkraut and game meats. After culinary school, Adam went on to work for three James Beard Award winning chefs: Barbara Lynch at No. 9 Park in Boston, Jean Joho at Everest in Chicago, and Joseph Lenn at Blackberry Farm in Tennessee. In 2010, he moved to Philadelphia to work as a sous chef at the Yardley Inn, head chef of Farmicia, and most recently, executive chef at Johnny Brenda’s. Adam and his wife are in the final stages of opening Elwood, a 35-seat BYOB in Fishtown. The restaurant cultivates organic, locally sourced ingredients into a selection of unique dishes that celebrate the rich culinary traditions of Philadelphia and the surrounding Pennsylvania region. COOK is offering a sneak peek of Elwood this May with a menu that features eel, elderberry-molasses glaze, potato, caviar; asparagus, bacon vinaigrette, shad roe; duck, sauerkraut, mashed potatoes, fermented carrots, dilled beans, pepper vinegar, datsch; and a strawberry shortcake of biscuit and strawberry sorbet.

Price $160.00
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Saturday, May 19, 12pm: Indian Lunch Box: Tiffin with Rupen Rao of Rupen’s
Saturday, May 19, 12pm: Indian Lunch Box: Tiffin with Rupen Rao of Rupen’s
Tiffins are mobile stacked lunch boxes that are delivered by tiffin carriers (tiffin-wallahs) to office goers in the city of Mumbai, India. Since office goers leave home early, their lunch boxes are picked up from their homes by these tiffin-wallahs once they are ready, later in the morning. They are then transported and delivered to their office by lunch time. Every day, with amazing precision, they deliver thousands of tiffins. Washington D.C. resident and Mumbai native Rupen Rao returns to COOK this May is an ode to all the women and the tiffin wallahs who make eating fresh food daily a reality. Rupen's own mom (or mummy, as he says) made a tiffin for his dad each day of his working life! 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. Enjoy a tiffin-style lunch that explores Mumbai's regional cuisine: Kachumber, side salad, yellow lentils, white basmati rice, baby eggplants cooked with spiced coconut and peanut blend, and Mom's chicken curry. For dessert, Rupen will prepare masala chai and sweet yogurt for dessert. Plus, each guest will go home with their own personal 4-tiered Mumbai tiffin!

Price $110.00
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Sunday, May 20, 12pm: Soul Food Brunch with Malik Ali of The Blue Duck
Sunday, May 20, 12pm: Soul Food Brunch 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 brunch including sweet potato hash with peppers, onions, beef chorizo, sunny eggs; fried chicken and waffles with spicy maple syrup; and cinnamon rice pudding with raisins, whipped cream and caramel sauce. 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 $105.00
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Monday, May 21, 7pm: Sensational Seafood with Maureen Stoebenau of The Avenue Deli and Laura Frangiosa
Monday, May 21, 7pm: Sensational Seafood with Maureen Stoebenau of The Avenue Deli and Laura Frangiosa
This one is for the seafood lover in you. Join chefs and veteran COOK instructors Laura Frangiosa and Maureen Stoebenau of Lansdowne’s The Avenue Delicatessen for an evening that is sure to get you ready for all the shore feasts you’ll enjoy this summer. The duo’s fresh-from-the-sea menu features salmon ceviche with smoked tomato vinaigrette, avocado, red onion, tortillas; soft shell crab with green papaya salad, sambal mayo; fluke/flounder with spice rub, creamy corn sauce, corn and tomato salad, fried green tomato; pineapple upside down cake with toasted coconut ice cream. Maureen and Laura will provide you with seafood tips and tricks to blow your own guests out of the water (no pun intended!).

Price $160.00
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Tuesday, May 22, 6pm: Spoil Yourself!: The Delicious Science of Cheese and Charcuterie with Jamie Png and Ari Miller of 1732 Meats
Tuesday, May 22, 6pm: Spoil Yourself!: The Delicious Science of Cheese and Charcuterie with Jamie Png and Ari Miller of 1732 Meats
Cured meats and artisan cheeses share much in common, and in this class we'll explore the similarities in production methods used to produce them. You’re invited to sample a variety of beef, pork and lamb charcuterie from 1732 Meats, each paired with a different artisan cheese to highlight various aspects of the production process. Learn about heritage breeds, the link between flavor and feed, and the vital part ambient conditions play in the making of cheese and meat. 1732 Meats is the brainchild of Ari Miller, who began curing bacon in his Lansdowne home as a hobby. 1732 is now a major local producer of not only bacon but dry cured meats that can be found on the shelves at local grocers and on the menus of Philadelphia’s restaurants. A former artisan cheesemaker for Cherry Grove Farm and Reading Terminal Market’s Valley Shepherd Creamery, Jamie Png is a local cheesemaking instructor, educator and creamery tour guide. Please note that no full dinner will be served, but there will be light bites.

Price $115.00
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Wednesday, May 23, 7pm: Cookbook Author Series: “The Farm Cooking School” with Ian Knauer
Wednesday, May 23, 7pm: Cookbook Author Series: “The Farm Cooking School” with Ian Knauer
Host of The Farm cooking show on PBS, Ian Knauer honed his cooking skills in the world-renowned test kitchens of Gourmet magazine for almost a decade before returning to his family’s farm in Pennsylvania. After a year of searching for the perfect location, he founded The Farm Cooking School in Titusville, New Jersey, as a magical space where cooks of all levels can come together to learn and enjoy great food and community. Co-written with his Farm Cooking School colleague Shelley Wiseman, The Farm Cooking School is a cookbook for anyone who wants to learn to cook in tune with nature, celebrating seasonality. This May, Ian will bring his cooking school to our very own here in Philadelphia, where he'll demo and serve a farm to table feast of asparagus mole with smokey coffee mayo; potato gnocchi with browned butter sauce; lamb with peas three-ways; and for dessert, pavlova rhubarb. Guests will receive a copy of "The Farm Cooking School."

Price $170.00
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Thursday, May 24, 6pm: Lehigh Libations: An Eight Oaks Cocktail Class with Jackie Cusack of Alchemist Society and Mike Landers of Martha
Thursday, May 24, 6pm: Lehigh Libations: An Eight Oaks Cocktail Class with Jackie Cusack of Alchemist Society and Mike Landers of Martha
The locavore movement in Philadelphia is not limited to dinner menus. The Philadelphia region is experiencing a boom in local distilleries, producing innovative, craft spirits that are gaining national attention. One such distillery is Eight Oaks, a veteran-owned farm distillery located in the rolling hills of Lehigh Valley. Eight Oaks grows their own grains just steps away from the distillery. Join Jackie Cusack of The Alchemist Society, a Northern Liberties booze biz workspace/lab/classroom, and Mike Landers, head bartender at Kensington local spirits/beer bar Martha, for a cocktail class showcasing Eight Oaks’s portfolio of spirits. Cocktails include Peach Mountain Shogun, a tall refreshing Eight Oaks Bourbon peach habanero cocktail; Testarosa, a bittersweet Negroni variation aperitif featuring Eight Oaks Gin; Jack Rose, a classic authentic applejack cocktail featuring aged Applejack; and a Traditional Rye Old Fashioned. Please note that no full dinner will be served, but there will be light bites.

Price $110.00
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Tuesday, May 29, 7pm: A Southern Jawn with Justin Swain of Rex 1516
Tuesday, May 29, 7pm: A Southern Jawn with Justin Swain of Rex 1516
Chef Justin Swain, though a native Philadelphian, knows a thing or two about Southern cooking. At Rex 1516, Justin trained under Regis Jansen, the Alabamian opening chef who turned the South Street restaurant into one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. At many a COOK class, Justin has wowed guests with authentic flavors of the South. This May, Justin is doing things a little differently, combining his Philly roots with Southern staples – phusion, shall we say? Join us for a super supper featuring tasso ham and pimento cheese on pretzel cracker; Texas hot link on an Amoroso roll with Texas BBQ sauce and green tomato relish; fried chicken with Carolina gold rice and sorghum glazed broccoli rabe; and to cap things off, banana pudding gelati. Youse are gonna love it, ya’ll.

Price $155.00
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Wednesday, May 30, 7pm: The Meat Man Goes Moo: A Birchrun Hills Dairy Dinner with Nick Macri of La Divisa Meats and Sue Miller of Birchrun Hills Farm
Wednesday, May 30, 7pm: The Meat Man Goes Moo: A Birchrun Hills Dairy Dinner with Nick Macri of La Divisa Meats and Sue Miller of Birchrun Hills Farm
Chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats, returns to COOK for a special dinner alongside award-winning cheesemaker, Sue Miller of Birchrun Hills Farm. The two are teaming up for the third time at COOK for a night of delicious seasonal fare that makes use of delicious dairy from the farm. Guests will enjoy a menu of beef carpaccio with fromage blanc and spring greens; whey cavatelli with mushrooms, pancetta and Birchrun Equinox; milk braised coppa with mixed radishes and spinach salad; and for dessert, fried milk. Before opening his own charcuterie-butcher shop, Macri worked at such iconic Philly restaurants as Southwark and Osteria. Miller, whose cheeses are some of the best around, will be on hand to discuss farming and cheesemaking. Cow-abunga indeed!

Price $160.00
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Thursday, May 31, 7pm: Girl Meets Grill: Easy Summertime Entertaining with Becca O’Brien of Two Birds Catering & Canning
Thursday, May 31, 7pm: Girl Meets Grill: Easy Summertime Entertaining with Becca O’Brien of Two Birds Catering & Canning
For many people, Memorial Day is the official start of grilling season. So for those of you who have been waiting, we have a treat for you! Chef Becca O’Brien of Two Birds Catering & Canning has been cooking professionally and working in restaurants for over 15 years now. Having spent time on the line at Stephen Starr steakhouse, Barclay Prime, you could say she’s no stranger to the grill. Join Becca when she returns to COOK for an evening of simple summer fare perfect for your next gathering around the grill: grilled shrimp Caesar salad with croutons, avocado, parmesan and creamy Caesar dressing; marinated grilled flank steak tacos with poblano crema, pico de gallo, guacamole and queso fresco and chipotle potato salad; grilled chicken sliders with lettuce, tomato, pickled jalapeños, basil aioli and balsamic grilled red onion, served with cranberry-walnut coleslaw and four-cheese smoky mac 'n cheese; and ricotta pie with mixed berries, whipped cream and candied pretzel crumble. Becca’s tips and tricks will be sure to make you the King or Queen of The Grill this summer! Recipes will be provided.

Price $160.00
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