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Sunday, February 12, 5pm: Cocktails and Confections with Local Bartender Tom Posey and Danielle Amablile of Oyster House and Mission Taqueria
We’ve hosted several cocktails-and-cheese sessions, but this, ladies and gentlemen, is our very first class devoted entirely to the pairing of cocktails and confections. On the boozy side of things, we’ve invited back Tom Posey, who after 20 years of slinging drinks has now earned the moniker ‘The Book Slinger.’ As a full-time inventory specialist for Bauman Rare Books, Tom comes across rare and eclectic cookbook and cocktail titles, and while some of these titles may not be a fit for Bauman’s catalogue, he adds them to his own personal stash that he sells via his Instagram account (@the_book_slinger). On the sweet side of things, we’re delighted to introduce guests to pastry chef Danielle Amablile of Oyster House and Mission Taqueria. A graduate of The Restaurant School at Walnut Hill College, Danielle previously crafted confections at Pod and Alma de Cuba. Join Tom and Danielle for some sweet pairings: Prosecco with Lemon Olive Oil Sorbet, paired with Warm Berry Beignets; Soyer au Alsace (vanilla ice cream, aged rum, orange curacao, pineapple juice, Crèmant d’ Alsace Brut sparkling wine, orange zest), paired with Tropical Fruit Pavlova (coconut meringues with mango curd and boozy macerated tropical fruit); Isfahan Rose(egg white, gin, lemon juice, pistachio orgeat, cream, rose water, seltzer), paired with Hazelnut and Coffee Tart; S'Mores Hot Chocolate (spiked hot chocolate with cocoa nib, vanilla bean, cinnamon), paired with House Made Marshmallow Fluff and Graham Cracker Blondies; and Lo-fi Gentian Amaro paired with Petit Fours (truffles, linzer cookies, red velvet cake). Who needs dinner when you have drinks and dessert?
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