Sunday, April 19, 12pm: Pizza Makes Perfect with Scott Megill

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Price $120.00

Seats Remaining:SOLD OUT

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Description

We love a good ol’ pepperoni pizza just as much as you, but even pizza is deserving of the seasonal treatment. This April at COOK, Scott Megill will prepare a spring-tastic pizza lunch menu: roasted vegetable focaccia with ricotta and baby greens; Italian chopped salad with radicchio, salami and olives; a trio of pizzas (Kennett Square mushroom pizza with spinach and mozzarella / ham and pea pizza with prosciutto and parmesan cream / lamb and spring onion with romesco; and for dessert, lemon tart with raspberry. 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. Welcome the arrival of spring in a perfectly pizza kind of way!