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Friday, February 1, 7pm: Tailgating with Becca O’Brien of Two Birds Catering and Canning
Friday, February 1, 7pm: Tailgating with Becca O’Brien of Two Birds Catering and Canning
Kick off Super Bowl weekend with one helluva tailgate dinner. Join veteran COOKing instructor Becca O’Brien of Two Birds Catering and Canning for an evening dedicated to game day foods galore, including chips with a trio of dips (guacamole, queso and buffalo chicken); garlic roasted shrimp cocktail with creole cocktail sauce; three cheese loaded potato skins with house smoked bacon, scallions sour cream and a side of five bean chili for dipping; meatball sliders on house made rolls with provolone and parmesan served with pepperoni pasta salad, blue cheese potato salad and spicy giardiniera; and a "petit fours" plate of brownie bite, thumbprint jam cookie, candied pretzels and caramel corn. 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. Recipes will be provided.

Price $165.00
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Saturday, February 2, 6pm: Chinese New Year Dinner with Judy Ni and Andy Tessier of Baology
Saturday, February 2, 6pm: Chinese New Year Dinner with Judy Ni and Andy Tessier of Baology
Chinese New Year is not a day of celebration. It’s 15 days of celebration! Although festivities officially begin on February 5th, 16 lucky guests can get a head start this February when Judy Ni and Andy Tessier of Baology return to COOK. Located at 18th Street and JFK Boulevard, Baology showcases Taiwanese street food, with a focus on fresh, high quality ingredients. While working at the farm-to-table Blue Hill at Stone Barns, Judy eventually crossed paths with her now husband Andy, who was working for Daniel Boulud. The couple relocated to Philadelphia, where they helped run Chef Josh Lawler’s beloved BYOB The Farm & Fisherman. The emphasis on sustainability and seasonality that they picked up at both restaurants is now at play at Baology. But we digress. Back to Chinese New Year… During the Chinese New Year, food is often the cornerstone of festivities, with specific dishes steeped in tradition. Judy and Andy will prepare a lavish, festive feast including pork and shrimp potstickers; chicken with mustard greens soup; whole steamed fish finished with ginger, scallion; whole roasted suckling pig stuffed with Taiwanese sausage and served with sticky rice with braised pork, dried shrimp and shiitake mushrooms; and fried sweet nian gao. Plus, Team Baology will be serving a guava and mint cocktail to get you in the spirit of things. Join us as we usher in the Year of the Pig!

Price $165.00
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Tuesday, February 5, 7pm: A Filipino Feast with Jill Encarnacion, Resa Mueller, Neal Santos and Michael Cher of LALO
Tuesday, February 5, 7pm: A Filipino Feast with Jill Encarnacion, Resa Mueller, Neal Santos and Michael Cher of LALO
In the Philippines, food is truly family. Homey and satisfying, this often-overlooked cooking tradition is based around a fascinating mix of colonial Spanish influence and centuries-old native tradition. And next month at COOK, it’s going to be one authentic Filipino feast! Jill Encarnacion, Resa Mueller, Neal Santos and Michael Cher are the team behind LALO, a fast-casual concept serving Filipino comfort food inspired by wisdom passed down from the team’s families. LALO, a brick and mortar eatery located in the newly revamped Bourse Food Hall, is the result of an ongoing series of Filipino-inspired pop-ups in Philadelphia known as Pelago. We’re excited for LALO to pop up at COOK this February as the team serves flavorful Filipino fare: Filipino caesar salad (romaine, tuyo caesar, puffed rice, crispy queso di bola); pancit bihon (crab fat, garlic prawn, rice noodles); grilled adobo ribs with pickles and jasmine rice; and baguio taho (silken tofu, strawberry, arnibal, tapioca pearls, polvoron shortbread). And as if that isn’t enough deliciousness, Resa Mueller will be pouring special beverage pairings! Menu is subject to change and will include a surprise amuse bouche.

Price $165.00
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Wednesday, February 6, 7pm: An Evening with Joe Monnich of Stove & Tap and Steve Gullo of The Bercy
Wednesday, February 6, 7pm: An Evening with Joe Monnich of Stove & Tap and Steve Gullo of The Bercy
Lansdale’s Stove & Tap is known for rustic pub fare prepared with the freshest, local ingredients. Chef-Owner Joe Monnich is a Culinary Institute of America graduate who, after working for Susanna Foo and Jean-Georges Vongerichten, led the kitchen of Stephen Starr’s The Dandelion and Parc. This February at COOK, Chef Joe is treating COOK guests to a wonderful wintry menu of goat cheese royale with pickled beets and toasted pistachios; brussels sprouts “gulumpkis” with pork belly, jasmine rice, pork jus; black sea bass en papillote with winter vegetable jardiniere; lamb ragu with potato gnocchi; and warm chocolate pot with vanilla crème fraîche, crystalized almonds. Plus, each course will be paired with a cocktail or wine selection, chosen by Steve Gullo, Sommelier of Stove & Tap’s sister restaurant The Bercy, a modern take on the classic French brasserie.

Price $175.00
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Thursday, February 7, 7pm: Private Event with Katie Cavuto of Nourish Breathe Thrive
Thursday, February 7, 7pm: Private Event with Katie Cavuto of Nourish Breathe Thrive

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Friday, February 8, 6pm: Beer + Chocolate Pairing with Meredith Rebar of Home Brewed Events and Kevin Paschall + Laurel Burmeister of Shane Confectionery
Friday, February 8, 6pm: Beer + Chocolate Pairing with Meredith Rebar of Home Brewed Events and Kevin Paschall + Laurel Burmeister of Shane Confectionery
Roses are red, violets are blue, but beer and chocolate is for you! That’s right – wine and cheese is so 2018. This February, learn how to pair beer with everyone’s favorite Valentine sweetie: chocolate! Join home brewing expert and beer enthusiast Meredith Rebar of Home Brewed Events and Kevin Paschall and Laurel Burmeister of America’s oldest candy shop, Shane Confectionery, for a course devoted to unconventional but delicious pairings, including lavender and honey chocolate caramel, paired with Original 13 Deep Blueberry Cider; raspberry buttercream, paired with Evil Genius Bye Felicia IPA; cinnamon and chili pepper chocolate caramel, paired with Mainstay Independent Porter; Bluecoat bar (juniper, coriander, lemon chocolate), paired with a specially produced sour beer from Free Will Brewing. Plus, during class Meredith will be brewing a surprise beer that will be available for pickup at a later date. Please note that no full dinner will be served, but there will be light bites.

Price $110.00
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Saturday, February 9, 6pm: A Night In Tuscany with Paul Cullen and Claudia Baudo
Saturday, February 9, 6pm: A Night In Tuscany with Paul Cullen and Claudia Baudo
Come February, a vacation under the Tuscan sun sounds like heaven. And while we fully encourage an ACTUAL trip, a Tuscan night at COOK will hit the spot nonetheless. Tuscan food focuses on fresh, high-quality ingredients that are prepared in a rustic manner that preserves and highlights the cultivation of the ingredients. Your Tuscan tour guides: Paul Cullen, former Bad Company bassist turned personal chef and sommelier, and Claudia Baudo, Founder of Smackaroons, artisanal coconut delights made here in Philadelphia. While touring Europe with Bad Company, Paul fell in love with fine wine, exquisitely prepared food and the culture that surrounds both. Years passed and Paul became a certified level sommelier, and he revisited the classic Italian recipes he learned from his grandmother and mother. He deepened his love — and knowledge — of Italian cuisine during visits to Italy, where he cooked with the local chefs, sipped with winemakers while strolling the vineyards and performed with Italian musicians. Paul brought all of these passions together in 2013 when he started an in-home dining service in the Rehoboth Beach area. Take in Tuscany with a rustic menu of antipasti, charcuterie and cheese; crostini di fegatini (Tuscan chicken liver crostini); Grandma Tagliaferro’s pasta fagioli soup with braised escarole; spezzatino di cinghiale e polenta (wild boar stew over polenta cakes; and ginger lemon heaven icebox cake. Mangia! Mangia!

Price $165.00
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Sunday, February 10, 6pm: Sushi-101 with Matt Kemp of Shoon
Sunday, February 10, 6pm: Sushi-101 with Matt Kemp of Shoon
Believe it or not, making sushi at home is surprisingly easy. With the right utensils and some patience to get acquainted with the techniques, all it takes is practice and, in no time at all, sumptuous at-home sushi awaits! Join Matt Kemp of Shoon Sushi for an evening of sushi and sashimi making and eating. Guests will enjoy a menu prepared by Kemp as well as learn about proper ingredients and equipment, fish butchery, making perfect rice, plating techniques and so much more. Kemp has worked and trained with Japanese Chefs across the country and most recently previously worked at Morimoto. He now brings his vision of intimate, Omakase-style dinners to the eight-seat counter at Boku, a private supper club in Philly. Kemp’s sushi menu includes a sushi rice crisp, cured salmon, smoked ikura, roasted garlic oil powder and local herbs; sashimi plate of otoro, wild salmon, madai and infused soy herb oil; nigiri tasting of madai, salmon belly and big eye chutoro; maki tasting of zuke maki, salmon oshizushi and otoro temaki; and for dessert, matcha kasutera with white chocolate mousse, crispy yuba and white soy caramel. Select recipes will be provided.

Price $170.00
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Monday, February 11, 6pm: A Very Vegan Valentine’s Day with Rachel Klein of Miss Rachel’s Pantry
Monday, February 11, 6pm: A Very Vegan Valentine’s Day with Rachel Klein of Miss Rachel’s Pantry
At her successful 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 happy hour of vegan Valentine small plates delicious enough to get everyone smiling, from committed vegans to dedicated meat eaters: chevre salad with figs, pomegranate redux, blood orange dressing and little greens; fettuccine alfredo with thick cut pasta, alfredo sauce, trumpet mushroom scallops and beet pancetta; and sticky toffee pudding. The timing of this class couldn't be better for a veggie-centric menu, as the New Year often inspires us to try new (and sometimes healthier) things. Come. Learn. Eat your veggies!

Price $120.00
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Tuesday, February 12, 7pm: Private Philadelphia Magazine Event with Becca O’Brien of Two Birds Catering & Canning
Tuesday, February 12, 7pm: Private Philadelphia Magazine Event with Becca O’Brien of Two Birds Catering & Canning

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Wednesday, February 13, 7pm: Wine + Swine Along the Rhine with Mitch Skwer of Wine Merchant and Nick Macri of La Divisa Meats
Wednesday, February 13, 7pm: Wine + Swine Along the Rhine with Mitch Skwer of Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, a match made in heaven. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. 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. Join Mitch and Nick for a German wine pairing dinner featuring bratwurst, apples and spaetzle, paired with Fritz-Müller Müller-Thurgau Petillant NV; pork schnitzel with lemon and thyme potatoes, paired with Pfeffingen Dry Riesling 2017; pork sauerbraten with braised greens, paired with Mönchhof Estate Riesling 2016; and bee sting cake (yeasted cake, pastry cream and almonds, paired with JJ Prüm Wehlener Sonnenuhr Spätlese Riesling 2016.

Price $175.00
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Thursday, February 14, 7pm: Valentino’s Day Dinner with Laura Frangiosa and Maureen Stoebenau
Thursday, February 14, 7pm: Valentino’s Day Dinner with Laura Frangiosa and Maureen Stoebenau
Treat your Valentino to something special. That’s no typo – our Valentine’s Day celebration is getting an Italian spin when Laura Frangiosa and Maureen Stoebenau, former owners of The Avenue Delicatessen, return to COOK. The duo’s menu’s secret ingredient? A whole lotta love! Enjoy caponata and burrata; grilled treviso, apple, hazelnut, brown butter vinaigrette; bucatini lobster arrabiata with toasted herb bread crumbs; duck breast with port wine, fig and blistered haricots verts; and, a February 14th favorite, molten chocolate cake with raspberry coulis.

Price $170.00
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Friday, February 15, 6pm: Empanada Making Happy Hour with Jezabel Careaga of Jezabel’s
Friday, February 15, 6pm: Empanada Making Happy Hour 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 West Philly – 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 happy hour, preparing empanada chilena (beef with onions and olives), empanada fugazza (leeks, onions and cheese) and pastelitos de maracuja (passion fruit filled pastry), accompanied by a selection of tea blends. 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 $120.00
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Saturday, February 16, 12pm: Pizza Party with Peggy Paul Casella of Thursday Night Pizza
Saturday, February 16, 12pm: Pizza Party 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: basic margherita; chicken, mushroom and sage; and wino-blue (red wine-caramelized onions and blue cheese). 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 $115.00
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Sunday, February 17, 1pm: COOKbook Author Event: “Vegan Chocolate” with Fran Costigan
Sunday, February 17, 1pm: COOKbook Author Event: “Vegan Chocolate” with Fran Costigan
It can be difficult to find truly indulgent vegan chocolate desserts. Alas, with cookbook author and baking instructor Fran Costigan’s latest book, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach. Fran has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she’s recreated some of her favorite chocolate desserts as better-for-you interpretations that pass the taste test. Join us for an educational and decadent afternoon of multi-component desserts from Vegan Chocolate, including éclair cakes (vanilla cakes, vegan white chocolate cream filling, dark and white chocolate glaze); s’mores grahams (graham crackers, homemade chocolate chunk, vegan marshmallow); and baked Alaska (fudge brownies, fudge sauce, aquafaba meringue). Each guest will receive a copy of Fran’s “Vegan Chocolate.”

Price $110.00
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Monday February 18, 7pm: Spice World: Expanding Your Home Cooking Spice Repertoire with Brian Ricci of Philabundance
Monday February 18, 7pm: Spice World: Expanding Your Home Cooking Spice Repertoire with Brian Ricci of Philabundance
In the dead of winter, let’s face it – fresh produce options get slim and it’s easy to get in a rut. One solution to keep things flavorful AND nutritious – spice! A working knowledge of spices can take your cooking to a new level. And if anyone knows spice, it’s Brian Ricci, whose diverse cooking career began at NYC restaurateur Danny Meyer’s Indian-inspired Tabla. After moving to Philadelphia, Chef Ricci held positions at Django, Supper, Pub & Kitchen, Kennett and Brick & Mortar, earning nods from Esquire and Travel & Leisure. This February at COOK, Brian’s superbly spiced menu features juniper and nigella scented lentil soup with crème fraîche; chili and garlic monkfish “Tandoori style”; green curry and ajowan spiced chicken, cumin and honey braised carrots, flatbreads and rice; and for dessert, brown butter cupcakes and rose icing.

Price $155.00
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Tuesday, February 19, 7pm: Winter Soul Food with Malik Ali of South
Tuesday, February 19, 7pm: Winter Soul Food with Malik Ali of South
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 the southern food haven South for a soulful, rib-sticking winter supper including braised cabbage with beef bacon, onions and peppers; she-crab soup with crab roe and celery emulsion; smothered turkey chop with rice and collard greens; and Mississippi mud cake with toasted marshmallow ice cream. Prior to his post at SOUTH, Malik worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Price $155.00
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Wednesday, February 20, 6pm: Sour Happy Hour with James Cleland of Boardroom Spirits
Wednesday, February 20, 6pm: Sour Happy Hour with James Cleland of Boardroom Spirits
With a distillery nestled in the heart of Lansdale, Boardroom Spirits produces quality liquors without artificial coloring, sweeteners, preservatives or other additives. Boardroom partnered with the internationally recognized, forward-thinking Corvinus University of Budapest, Hungary to conduct their R&D. Boardroom tasting room manager James Cleland heads to COOK this February for a happy hour of sour cocktail creations that showcase Board Spirits’ portfolio! Before Boardroom Spirits, James was at James Beard-award winner Keith Oringer’s critically acclaimed Uni Restaurant in Boston, overseeing the cocktail program and maintaining quality and creativity standards of the restaurant. Prior to that, he worked as a bartender at Oringer’s Clio Restaurant and at Highball Lounge, both also in Boston. For his COOK debut, James will demo and serve four sour cocktails: a traditional gimlet (gin, lime, simple syrup), Sidecar (barrel selected grape brandy, lemon, triple sec, simple syrup), House Spec Cosmo (FRESH Cranberry Vodka, triple sec, lime, simple syrup) and Knee Buckler, Boardroom’s signature drink (rye whiskey, FRESH Ginger Vodka, lime, honey simple syrup). Cocktail Recipes will be provided so that you can wow your own guests at your next gathering! Please note that no full dinner will be served, but there will be light bites.

Price $115.00
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Friday, February 22, 7pm: Restaurant Sneak Peek: Bloomsday Cafe with Zach Morris, Kelsey Bush and Tim Kweeder
Friday, February 22, 7pm: Restaurant Sneak Peek: Bloomsday Cafe with Zach Morris, Kelsey Bush and Tim Kweeder
The all day cafe, one could say, is the new BYOB. Joining the ranks of Res Ipsa, Suraya and Hungry Pigeon is the upcoming Bloomsday Cafe, housed in the former Cafe NOLA space across from the The Shambles in Headhouse Square. Green Engine Coffee Co. owners Zach Morris and Kelsey Bush recruited Best of Philly-winning wine pro Tim Kweeder (formerly of a.kitchen, Petruce and Kensington Quarters) to distinguish Bloomsday Cafe with a wine program and retail shop focusing on natural wines from small producers. Get a sneak peek of Bloomsday with a wine pairing menu featuring local cheese, house charcuterie, house olives; salmon gravlax canapés with brown bread, pickle, mustard, caper cream; pickled sweet potato, labneh, candied hazelnut, shoyu glaze, black sesame; winter greens, house bacon, pickle-deviled egg, vinaigrette; "scrapple sobrasada" of pork sausage, heirloom beans, local honey; and palmiers with chocolate and honey. Wine pairings TBD, but trust us, Tim’s selections are sure to be creative and off-the-beaten-grapevine.

Price $165.00
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Saturday, February 23, 12pm: Food For The Gods: Vegetarian Indian with Rupen Rao of Rupen’s
Saturday, February 23, 12pm: Food For The Gods: Vegetarian Indian with Rupen Rao of Rupen’s
India is a land of temples and gods. Special food offerings (bhog) are prepared for deities in each of these temples, often for a special occasion. Each deity has a list of their favorite foods, all vegetarian and sattvic, an Ayurvedic class of foods that are fresh, juicy, light, nourishing, and tasty, and thus give necessary energy and balance to the body. This February, Washington D.C. resident and Mumbai native, Rupen Rao, returns to COOK to share some sattvic offerings, including matar paneer (paneer cheese in a creamy sauce), butta saag (corn in a curried spinach sauce), chana masala (chickpea curry), poori (fried whole-wheat flatbreads) and shrikhand (golden sweetened yogurt). 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. Each guest will receive a copy of Rao’s “Ayurveda Cookbook,” a vegetarian Indian cookbook based on the principles of Ayurveda, the traditional Indian holistic science of living.

Price $120.00
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Monday, February 25, 7pm: An Evening with Ben Moore of Harper’s Garden
Monday, February 25, 7pm: An Evening with Ben Moore of Harper’s Garden
Located at the corner of 18th and Ludlow Streets, Harper's Garden is an indoor-outdoor urban getaway of sorts. The open-air veranda shades guests in a vibrant garden, offering a unique escape from the bustle of the area. Previously of Old City BYOB, Wister, La Croix and Le Bec Fin Executive Chef Ben Moore has created a menu of New American cuisine that focuses on seasonal, fresh, herbaceous ingredients. And while February may not be month you think of when you hear ‘garden,’ Ben’s menu will give you plenty motivation to head over to Harper’s ANY month of the year: pickled and smoked mackerel tartine with dill crème fraîche and caviar; hand-made toasted farro farfalle with wild mushroom ragu with crispy sunchokes and thyme; miso-cured and broiled black cod with fermented veggies and black garlic; dry aged cuck two ways with Seville orange glaze, lavender duck jus, roasted kale sprouts and root vegetables; and chocolate ganache with hazelnut and toasted orange marshmallow. Join us, and, as Harper’s Garden says, embrace the season!

Price $160.00
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Tuesday, February 26, 7pm: Cooking On the Maginot Line: An Alsatian Dinner with Joncarl Lachman of Noord and Winkel
Tuesday, February 26, 7pm: Cooking On the Maginot Line: An Alsatian Dinner with Joncarl Lachman of Noord and Winkel
This February, make a run for the border. Not that border, but rather, Alsace, the French region on the west bank of the upper Rhine adjacent to Germany and Switzerland. Alsace was once a part of Germany, and to this day many residents in the area speak Alsatian, a language that is more German than French. Not surprisingly, when eating in Alsace, you’ll get a taste of both French and German cuisine. Joncarl Lachman of the upcoming Winkel and East Passyunk’s Noord, which pays tribute to Northern European cuisine, is cooking up an Alsatian feast at COOK, accompanied by Alsatian wines. And while it’s usually a faux pas to compare Joncarl’s Dutch cooking with German cooking, this is one night when Joncarl will embrace Teutonic-esque cuisine. Join us and you’ll understand why we commonly refer to Lachman as the Darling Dutchman!

Price $165.00
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Wednesday, February 27, 7pm: Private Event
Wednesday, February 27, 7pm: Private Event

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Thursday, February 28, 7pm: The Cheese Course with Laura Sutter and Rachel Freier
Thursday, February 28, 7pm: The Cheese Course with Laura Sutter and Rachel Freier
The Cheese Course is a cheese-centric dining concept by Laura Sutter and Rachel Freier, both American Cheese Society Certified Cheese Professionals. Cheese is their star protein and main ingredient. The Cheese Course explores the wonderful and complex world of cheese flavors to recreate cheese sensory experiences through tasting menus.  Join us in the exploration of the world of cheese, course by course,  and enjoy all that cheese has to offer. Smell the possibilities, taste the reason, touch the process and hear the stories. Following a welcome cocktail of milk punch with chamomile and vermouth, Laura and Rachel’s cheese-centric menu features cheese and crackers with fancy cheese wiz, Kataiff cracker, crudité; rind salad with raclette rinds, frisée, mushroom, quail egg; cheese broth with Mimolette, root vegetables and croutons; and pot pie with Ameribella, gravy, peas and carrots; and bon bons with stilton ice cream, chocolate and port crumble. Say cheeeeese!

Price $160.00
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Friday, March 1, 6pm: Mastering Classic Cocktails with Matthew Demma of Louie Louie
Friday, March 1, 6pm: Mastering Classic Cocktails with Matthew Demma of Louie Louie
Looking to spice up your cocktail repertoire? Then don’t miss this special class with Matthew Demma, Bar Manager at Louie Louie in University City. Matthew is a sommelier who recently relocated to Philadelphia by way of Washington DC, where he most recently ran the bar program at the Rosé Garden at Whaleys. For his March cocktail class, Matthew will demo four classics: Negroni Sbagliato Punch, Sidecar, Hemingway Daiquiri and Sazerac. Plus, because we always need a snack to go with our cocktails, Matthew will share his preparation for classic bar nuts and cocktail cherries. Recipes will be provided. Please note that no full dinner will be served, but there will be light bites.

Price $105.00
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Saturday, March 2, 3pm: North Italian Cheese Tour with Rocco Rainone of Di Bruno Bros.
Saturday, March 2, 3pm: North Italian Cheese Tour with Rocco Rainone of Di Bruno Bros.
Northern Italy – land of breathtaking mountains and hills, freshwater lakes and picturesque harbors and canals. Oh, and there’s cheese, really good cheese, and here in Philly, nobody knows cheese like Di Bruno Bros. Longtime Di Bruno’s cheesemonger Rocco Rainone is heading to COOK this March for a tasting tour of Northern Italy’s cheeses, including La Tur (Piedmont, Cow/Goat/Sheep Pasteurized), Taleggio (Lombardy, Cow Pasteurized), Asiago Stravecchio (Veneto, Cow Pasteurized), Testun di Castagna (Piedmont, Cow/Goat/Sheep Pasteurized) and Basajo Blue (Veneto, Sheep Raw). Plus, where there’s cheese, there’s wine, so we’ll be pouring some Northern Italian wines to accompany Rocco’s cheese selections!

Price $115.00
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Sunday, March 3, 12pm: My Mom’s Vegetarian Indian Tiffin with Rupen Rao of Rupen’s
Sunday, March 3, 12pm: My Mom’s Vegetarian Indian Tiffin with Rupen Rao of Rupen’s
Throughout time in India, millions of spouses have arisen early in the morning to prepare dabbas for their loved ones in hopes of providing them with nourishment for the workday ahead. The concept of tiffin, or ‘dabba’, is a longstanding tradition, wherein a dabba-wallah, or tiffin carrier, picks up the tiffin to deliver it to the workplace just in time for lunch, the meal still warm, come rain or come shine. As a child, Washington D.C. resident, and Mumbai native, Rupen Rao, grew up watching his mother lovingly prepare a tiffin for his father each and every day of a career spanning 35 years. Rao, who has a line of cookbooks, spice blends and simmering sauces, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Join Rupen this March for the same tiffin-style meal, created with the freshest ingredients and finest spices with the utmost attention to flavor, to bring you a little slice of mummy’s kitchen. Rupen’s vegetarian tiffin lunch will include masala chai; lightly seasoned vegetable salad (koshimbir) with lentils and rice (varan bhaat); spiced peanut and coconut stuffed Indian eggplants (vangi bharit) with roti bread; and warm carrot pudding with vanilla ice-cream. Plus, each guest will go home with their own personal 4-tier tiffin. Recipes will be provided.

Price $120.00
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Tuesday, March 5, 7pm: Fat Tuesday Fête: Mardi Gras with Nick Macri of La Divisa Meats
Tuesday, March 5, 7pm: Fat Tuesday Fête: Mardi Gras 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; boudin balls, Creole mustard, pickled peppers; gumbo with shrimp, smoked sausage, pork confit, holy trinity, rice; and for dessert, king cake. 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, offering the highest quality meats and meat products made from local raw ingredients.

Price $160.00
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Wednesday, March 6, 7pm: Common Ground: An Evening with Lucio Palazzo of The Common
Wednesday, March 6, 7pm: Common Ground: An Evening with Lucio Palazzo of The Common
Located in University City, The Common is a rustic, seasonally driven New American bar and restaurant with Mediterranean influences. To lead The Common’s kitchen, Owner Patrick Feury (of Nectar fame) hired Lucio Palazzo, whose resume includes posts at Russet, Zahav, Xochitl, La Calaca Feliz and Loco Pez. In addition to his eclectic experience, Lucio brings his Italian roots and sensibility to The Common. Born and raised in Fruili, the northeast Italian region bordering Austria, Slovenia and the Adriatic Sea, Lucio was inspired to pursue a culinary career by the land’s rich farms and vineyard, as well as memorable early meals aboard his father’s ship. Lucio consistently wows COOK guests with vibrant flavors, and his March menu is sure to do just that: fluke carpaccio, estate olive oil, spring onion and garlic kimchi; charred heirloom cabbage, walnut sauce, shaved fennel, pickled shallots; creamy farro, local mushrooms al ajillo, herbed goat ricotta, baby radish; anchovy marinated bavette steak, fingerling potatoes with smoked salt, Jack’s baby greens; and apricot crepes with goat milk caramel and pecans.

Price $165.00
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Thursday, March 7, 7pm: An Evening with Kenny Bush of Bistrot La Minette
Thursday, March 7, 7pm: An Evening with Kenny Bush of Bistrot La Minette
Bienvenue, Francophiles! Queen Village’s Bistrot La Minette is Philadelphia’s homage to French bistro cooking. Join Executive Chef Kenneth Bush this March when he returns to COOK up a French feast. Chef Kenneth grew up cooking by his mother’s side. Though he originally intended on training as a chef, he couldn’t turn down his acceptance to Yale University. After graduating Yale in 2001, he managed restaurants in Maryland and Washington DC. In 2009, he moved to Philadelphia and changed his focus to the kitchen. Here in Philly, he spent three years with Bistrot La Minette, working his way up from the garde-manger station to the lead Sous Chef. In 2012, he left the Bistrot to work for Garces Trading Company as a sous chef before returning to Bistrot as the Executive Chef in 2014. Bistrot La Minette features some of the most authentic and delicious French fare in town, so get ready to say ooh la la!

Price $165.00
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Friday, March 8, 7pm: Dessert For Dinner with Abigail Dahan of Parc
Friday, March 8, 7pm: Dessert For Dinner with Abigail Dahan of Parc
There are some who ask, “What’s for dinner?” And then there are those who ask, “What’s for dessert?” If you belong to the latter group of sweet-toothed individuals, this is the class for you. Celebrated pastry chef Abigail Dahan of Stephen Starr’s Parc returns to COOK for a decadent dessert dinner. French-born Dahan started her pastry training in the famed Parisian patisserie “Gerard Mulot”. She then went on to work for the Ritz Carlton Philadelphia and Orlando. She later moved on to become supervisor at the Park Hyatt Chicago, and in the same year won first place in the first ever “ L’art du chocolatier” hosted by the Cocoa Barry School in Chicago. Before joining the Parc team, she was at Le Bec Fin and was also Sous Chef at the esteemed Joel Robuchon restaurant in Las Vegas. While there will be savory hors d’oeuvres (black pepper parmesan gougere, squash soup shooters, truffle mushroom vol au vent), the star of the show is dessert… four desserts, that is, including citrus “pearl” with finger lime; olive oil cake, pineapple, toasted almond ice cream; raspberry hibiscus sorbet and poached rhubarb; and chocolate cremeux, salted caramel ice cream, chocolate coffee crumble, espresso gel. You’ll be joined by 15 fellow dessert lovers, so there’s no shame in your game for one night!

Price $145.00
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Saturday, March 9, 12:30pm: Private Event with Damon Menapace of Le Virtu
Saturday, March 9, 12:30pm: Private Event with Damon Menapace of Le Virtu

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Sunday, March 10, 1pm: Spring Into Plant-Based Eating with Christina Martin of Cooking To Nourish
Sunday, March 10, 1pm: Spring Into Plant-Based Eating with Christina Martin of Cooking To Nourish
Spring is that magical time when plants begin to poke through the thawed landscape, inspiring us to lighten our diet with nature’s bounty! 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 Martin for a plant-based spring lunch that’s sure to please, regardless of your dietary lifestyle: garden vegetable salad; super grain bowl; lemons poppy seed bundt cake; plus, a surprise snack! Recipes will be provided.

Price $100.00
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Monday, March 11, 7pm: Springtime in South Germany with Valentin Bay of Brauhaus Schmitz
Monday, March 11, 7pm: Springtime in South Germany with Valentin Bay of Brauhaus Schmitz
Valentin Bay, chef at Philadelphia’s own German beer hall Brauhaus Schmitz, grew up in southern Germany, outside of Stuttgart. His culinary path began while helping his parents and grandma prepare and preserve the seasonal harvest. Valentin worked in traditional restaurants in Bavaria and Berlin prior to coming to the US in 2011, when he became friends with Brauhaus opening chef Jeremy Nolen. In 2018, Valentin took over the kitchen at Brauhaus, where he continues to focus on authenticity and seasonality, bringing rustic and bold German cuisine to the Philadelphia dining scene. This March at COOK, Valentin will give spring the Teutonic treatment with a seasonal spread of frühlings-flammkuchen (Swabian style mini flatbread with sour cream, peas, radish and speck); forellenmaultaeschle mit weissem spargel (trout stuffed pasta, white asparagus, crawfish hollandaise, caviar); schweinebraten im eigenen saft mit leipziger allerlei (the perfect pork roast, jus, German potato pancake, morel mushrooms, baby vegetables); eiswein mousse (ice wine, white chocolate, frozen housemade joghurt, elderflower meringue, elderberries). Hey, winter… aufedersein!

Price $155.00
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Tuesday, March 12, 7pm: Private Philadelphia Magazine Event
Tuesday, March 12, 7pm: Private Philadelphia Magazine Event

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Thursday, March 14, 6pm: Pi Day: Pizza Happy Hour with Peggy Paul Casella
Thursday, March 14, 6pm: Pi Day: Pizza Happy Hour with Peggy Paul Casella
Pi Day is an annual celebration of the mathematical constant π, appropriately observed on March 14 (aka 3.14). While the day is usually commemorated with pies of the dessert variety, we’re going the pizza pie route. 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 and fennel with parmesan and cream; and sausage, peppers and onions. 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 $115.00
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Saturday, March 16, 7pm: Private Event with Todd Lean of Pod
Saturday, March 16, 7pm: Private Event with Todd Lean of Pod

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Sunday, March 17, 2pm: Cupcake Flower Bouquets For Kids with Sue Puchowitz of Create
Sunday, March 17, 2pm: Cupcake Flower Bouquets 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 this March at COOK and welcome spring with a bouquet of fresh cupcake flowers! After a lesson on decorating cupcakes, kids will incorporate cupcake flowers into a beautiful terra-cotta centerpiece you’ll proudly want to display if you don’t eat them first! Recommended for ages 7 to 12. 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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Monday, March 18, 7pm: Modern Philippine Cuisine with Lou Boquila of Sarvida
Monday, March 18, 7pm: Modern Philippine Cuisine with Lou Boquila of Sarvida
As with his first restaurant Perla, Chef Lou Boquila’s Sarvida is a modern take on classic Filipino cuisine. Boquila’s Fishtown eatery features all the traditional ingredients and flavors of the Philippines, serving them with modern, beautifully-plated presentation, to be shared by those at the table. Born in the Philippines, Perla chef-owner Lou Boquila is passionate about creating innovative dishes and inspiring others to expand their palates. His mission is to introduce guests to the distinctive food he has known since childhood. As a young boy, Lou learned to appreciate his mother's traditional cuisine, which sparked his interest in cooking. His experience began as a dishwasher at the renowned Knave of Hearts where he learned the operations of a kitchen. Following formal training at the Art Institute of Philadelphia, Lou worked his way from line cook to sous chef at Twenty Manning, and then to Chef de Cuisine of Twenty Manning’s sister restaurant Audrey Claire in 2007. In 2016, Lou opened his first restaurant Perla (his mother’s first name) in the East Passyunk neighborhood of South Philadelphia, followed by Sarvida (yep, his Mother’s middle name!) in 2018. We’re excited to welcome Lou back to COOK for a Filipino feast of ukoy (head-on prawns, sweet potato, red pepper, parsley, chili-vinegar sawsawan); picadillo (ground beef, carrots, olives, capers,  potato purée, poori); escabeche (scallops, onions, ginger, bell peppers, sugar cane vinegar); and halo halo (flan, red beans, coconut jelly, macapuno, shaved ice, ube).

Price $160.00
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Tuesday, March 19, 7pm: Hawaiian Roadside Eats with Kiki Aranita and Chris Vacca of Poi Dog
Tuesday, March 19, 7pm: Hawaiian Roadside Eats with Kiki Aranita and Chris Vacca of Poi Dog
Kiki Aranita and Chris Vacca of the fantastic Hawaiian food truck, Poi Dog Snack Shop, opened a brick-and-mortar Poi Dog in 2017 on 21st Street between Chestnut and Sansom Streets. Kiki (who is originally from Hawaii and Hong Kong) and Chris (from the Philly area) started the truck 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! The Poi Dog duo have been to COOK many times, treating guests to luaus, dim sum and even an ancient Roman feast, but this March, they’re taking us on a (virtual) drive. Their March class will feature dishes they rarely make (or have never made) at Poi Dog. The dishes can be found on one of their favorite (and one of the most stunning) drives around Oahu. We drive up north on Kamehameha Highway from Kaneohe and stop to get lau lau (steamed taro leaf, pork and butterfish bundles), huli huli chicken, lomi lomi salmon, poi donuts (fried rice flour and poi balls) and kulolo (a taro and coconut cake). There will be a few other surprise stops along the way, so hop in!

Price $160.00
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Wednesday, March 20, 6pm: Private Event with Ryan Bloome of Terrain
Wednesday, March 20, 6pm: Private Event with Ryan Bloome of Terrain

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Friday, March 22, 6pm: An Infusiastic Happy Hour with Tyler Akin of Stock and Max Tuttleman of Bouquet CBD
Friday, March 22, 6pm: An Infusiastic Happy Hour with Tyler Akin of Stock and Max Tuttleman of Bouquet CBD
When you think of cannabis, you think, well, wait... we forgot what we were gonna say. OH, right! When you think of cannabis, you think of marijuana. Until recently, the best-known compound in cannabis was THC, the active ingredient in marijuana. Cannabidiol, commonly known as CBD, is another chemical compound from hemp plants, but unlike THC, CBD is not psychoactive. CBD has become an appealing option for those who are looking for relief from pain, anxiety and other conditions without the mind-altering effects of marijuana or certain pharmaceutical drugs. Max Tuttleman’s Bouquet is a Philadelphia-based CBD brand that manufactures and produces a line of CBD-infused health products using organically grown industrial hemp. Bouquets products are scientifically validated through various worldwide research partners. Joining Max this March at COOK is Tyler Akin of Stock, the beloved Fishtown pho and Southeast Asian spot which recently opened a second location right here in Rittenhouse. Together, Max and Tyler will will dose out Southeast Asian small plates, all featuring CBD infused oils: grilled broccoli with sweet and sour glaze, infused sesame oil, fried garlic, pickled daikon, cilantro; Good Deal Soup (Kuai Tiao) with rice noodles, poached chicken, herbs, bean sprouts, infused chili oil and infused garlic oil, palm vinegar pickled jalapeño; and pandan and kaffir lime tofu mousse with cashew and berries.

Price $135.00
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Saturday, March 23, 7pm:  Private Event with Peter Woolsey of Bistrot La Minette and La Peg
Saturday, March 23, 7pm: Private Event with Peter Woolsey of Bistrot La Minette and La Peg

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Sunday, March 24, 12pm: Big Ol’ Brunch with Becca O’Brien of Two Birds Catering and Canning
Sunday, March 24, 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: banana bread French toast with cinnamon orange butter and maple whipped cream; creamed chipped beef with house-smoked bacon and a fried quail egg, served over grilled toast; spring greens salad with warm bacon and dijon vinaigrette, herb croutons, goat cheese and a poached egg; spring vegetable and double smoked ham frittata, with smoky roasted potatoes; ricotta pie with strawberry rhubarb compote, lemon curd and candied pistachios. 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. Recipes will be provided.

Price $120.00
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Monday, March 25, 7pm: A Foraging Feast with Eric Leveillee and Heather McMonnies of Food Hedge
Monday, March 25, 7pm: A Foraging Feast with Eric Leveillee and Heather McMonnies of Food Hedge
Come spring, when our natural surroundings awaken from wintry slumber, chefs rush to acquire locally-foraged favorites. Heather McMonnies of Food Hedge and Chef Eric Leveillee are heading to COOK for an evening showcasing foraged goods that mark the transition from winter to spring. Food Hedge provides local chefs with hard-to-find but highly-sought-after ingredients. One such chef: Eric Leveillee, who has held positions at Vernick, El Camino Real, Whetstone and most recently Marigold Kitchen. Heather and Eric’s collaborative menu will showcase the variety of early spring’s bounty. Although weather can be unpredictable and the menu is to be determined come March, one thing is for sure – this will be some of the most inventive and beautiful food you’ll have all spring!

Price $160.00
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Tuesday, March 26, 7pm: Small Plates, Big Flavor: Throwing a Tapas Dinner Party with Michael Sultan of 33rd Street Hospitality
Tuesday, March 26, 7pm: Small Plates, Big Flavor: Throwing a Tapas Dinner Party with Michael Sultan of 33rd Street Hospitality
You may know Michael Sultan from his popular food trucks – Street Food Philly, Say Cheese Philadelphia, and Taco Mondo – and his brick and mortar Revolution Taco near Rittenhouse Square. This March COOK invites you to a Spanish-influenced tapas party, courtesy of his 33rd Street Hospitality Catering, which aims to meet growing demands by the public to have menus from the three trucks and Revolution Taco at private events and public festivals. Michael’s March menu at COOK features small plates but BIG flavor: smoked shrimp aguachile with avocado, marinated smoked shrimp, charred lemon vinaigrette; grilled swordfish skewers with white bean and artichoke salad, confit tomatoes and olive salsa; gnocchi with tallegio fondu and charred broccoli; saffron poached scallop with crab and corn; duck en croute with frisée salad; and churros with chocolate and caramel.

Price $160.00
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Wednesday, March 27, 7pm: New Southern Cooking with Justin Swain of Rex 1516
Wednesday, March 27, 7pm: New Southern Cooking 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. Join Justin when he returns to COOK for an evening of updated takes on classic southern regional cuisine. Think big flavors, southern comfort style. Y’all are gonna love it!

Price $160.00
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Thursday, March 28, 7pm: Seafood Classics with Anthony Bonnet of The Moshulu
Thursday, March 28, 7pm: Seafood Classics with Anthony Bonnet of The Moshulu
The Moshulu is the world’s oldest and largest square rigged sailing vessel still afloat, and she is in fact the world’s only restaurant venue on a tall ship. Presenting inventive, contemporary classic presentations of American cuisine, Executive Chef Anthony Bonett has created a delectable selection of dishes using the finest local ingredients available to create a memorable dining experience on this landmark ship. But this March, you won’t need your sea legs to enjoy The Moshulu – Anthony is coming ashore for an appearance at COOK featuring his favorite seafood dishes from Moshulu menus past and present: lobster bisque with shrimp tarragon salsa; tuna tartare, masago shrimp crunch, avocado, rainbow tobiko; sea scallops, parmesan gnocchi, English peas, maitake mushrooms, black truffle jus; miso glazed Scottish salmon, white sweet potato, bok choy, dashi broth, lotus root; swordfish surf and turf, beef short rib, horseradish cream, red wine sauce; and triple chocolate mousse cake. Ahoy, matey, indeed!

Price $170.00
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Saturday, March 30, 12pm: Sensational Saturday Brunch with Chef Scott Megill
Saturday, March 30, 12pm: Sensational Saturday Brunch with Chef Scott Megill
Brunch… it’s not just for Sunday! Chef Scott Megill has been to COOK countless times, preparing wine pairing dinners, pasta suppers, mushroom tasting menus and more, but never brunch. This March, that’s gonna change! Scott Megill has worked in celebrated kitchens including Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban, and most recently Grace Winery. Wherever he goes, Scott focuses on local, seasonal and farm-to-table fare. Join Scott for what we hope to be his first of many COOK brunches to come. Enjoy salmon and avocado salad with baby greens, beet butter and Ezekiel toast; omelette with spring onions and romesco; steak and eggs with grass fed ribeye, oeufs en cocotte with mushroom hash; and a trio of mini breakfast treats – coffee crumb cake, pancakes and sticky buns.

Price $115.00
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Sunday, March 31, 11:30am: Private Event
Sunday, March 31, 11:30am: Private Event

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