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Wednesday, March 1, 7pm: Seafood Sensations with Michael Rouleau
Suffering from ‘down the shore’ withdrawal syndrome and craving fresh seafood? We feel your pain. Which is why we’ve invited Michael Rouleau back to COOK to cook up a seafood spectacular: fried calamari with remoulade and banana peppers; crab cakes with basil mayo; grilled octopus with white beans and Calabrian chiles; shrimp tagine with preserved lemon and pickled mussels; and key lime pudding with shortbread and banana. A chef of pure dedication, Michael began his career as a line cook on the opening team of
Kevin Sbraga’s eponymous flagship, working his way up to lead line cook, private events chef, and most recently, Chef De Cuisine. This will be a seafood lover’s dream!
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