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OUR JANUARY CLASSES WILL BE POSTED MONDAY, DECEMBER 4 AT 2PM.

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Wednesday, November 1, 7pm: An Evening with Tyler Akin of Stock
Philadelphians are equally (if not more) opinionated about their pho as they are with their cheesesteak. And that’s no surprise, as Philadelphia has the largest Vietnamese American population on the East Coast. Philadelphia chefs engage in spirited debates on where their fave pho is served. One such local favorite: Stock. A former Zahav sous chef, Tyler Akin opened Stock in 2014 in bustling Fishtown, across the street from Pizzeria Beddia (fun fact: both Stock and Beddia don’t have a phone number). While Akin’s 18-seat BYOB specializes in pho, his menu features other Southeast Asian dishes, as reflected in his COOK debut menu: tom kha gai (coconut soup with chicken, lemongrass, kaffir lime leaf, galangal, cilantro); som tam (spicy papaya salad with garlic, tamarind, herbs, long bean, tomato, dried shrimp); Mekhong whisky braised beef shank and sticky rice; and pandan tofu mousse.

Price $155.00
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Thursday, November 2, 6pm: Wines Across America with Jonathan Sauerwald of MFW Wine Company
With Thanksgiving around the corner, our minds (and tastebuds) turn to all things America. The turkey, the stuffing, the pumpkin pie. This November, Jonathan Sauerwald of MFW Wine Company is here at COOK to shine a light on American wines, from coast to coast. This afternoon tasting includes a cider and riesling from New York, two reds from California and a bright pinot/gamay blend from Oregon: Good Life Cider “Workhorse” from Cayuga Lake in Interlaken, NY; Bellwether Finger Lakes Dry Riesling, NY; Broc Cellars North Coast “Love Red,” CA; Brea Cabernet Sauvignon, CA; and Bow & Arrow “Rhinestones,” Willamette Valley, OR. Please note that no full dinner will be served, but there will be light bites.

Price $100.00
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Friday, November 3, 7pm: The Colombian Kitchen with Mel Tonorio of Usaquen
Back by popular demand! From Bogotá to Philly, Usaquén started as a series of pop-ups aimed at bringing traditional and fusion Colombian food to Philadelphia. Named after a vibrant neighborhood located in the city of Bogotá, Usaquén is the birthplace of (and inspiration for) chef-owner Mel Tenorio. Recognizing Philadelphia as a culturally diverse restaurant community, Mel saw a void to fill as there was a lack of good traditional Colombian cuisine. Located in Kensington, Usaquén combines Mel’s passion for traditional Colombian cuisine with alternating fusion influences, as seen in his return-to-COOK menu: avocado gazpacho (Mel’s take on gazpacho with fresh avocados, cucumber, cilantro and lime); fried sweet plantain ball and seared scallop with Colombian hogao (a tomato-onion sauce); beef short rib sancocho (a hearty traditional Colombian soup made with yuca, yellow potato, green plantains, whole corn cobs and tender cuts of beef short-rib) served with a side of white rice and sliced avocado; and champús (a cold fruity soup of lulo/soursop, pineapple, panela, cinnamon, cloves and corn).

Price $155.00
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Saturday, November 4, 7pm: Private Event with Ned Maddock

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Sunday, November 5, 6pm: Quack Attack! Dinner with Malik Ali and Mikey Gasiewski of The Ugly Duckling
A graduate of our own COOK Masters Program, Kris Serviss has made a duck dynasty of his own here in Philadelphia, beginning with his New American BYOB The Blue Duck, followed by Blue Duck on Broad, and now The Ugly Duckling. Located on 11th Street near Jefferson University, the breakfast-lunch-dinner spot applies Serviss’s quirky, creative signature to diner-inspired comfort food. Join Chef de Cuisine Mikey Gasiewski and Sous Chef Malik Ali for a taste of The Ugly Duckling, including figgie crostini (1732 Meats jalapeño bacon, figs, goat cheese, onion jam, arugula, spicy honey); pumpkin fettuccine (butternut squash, thyme butter, pepitas, pancetta, chicharrones, butternut squash); chicken fried duck breast (marinated in sriracha buttermilk, bacon grits, collards greens, red eye gravy); caramel pudding (house made candy bar, chocolate crumble, caramel drizzle).

Price $150.00
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Monday, November 6, 7pm: How To Win The Holidays with Maureen Stoebenau of The Avenue Delicatessen and Laura Frangiosa
Love Thanksgiving but looking to shake things up a bit? This one’s for you! Join Maureen Stoebenau of The Avenue Delicatessen and Laura Frangiosa for a Thanksgiving primer that is sure to breathe new life into what has become a bit too cookie-cutter in our honest opinion. That turkey? It’s for the birds! Pick up some planning advice, prep tricks and menu inspiration as Maureen and Laura get us in the spirit (and stretch our stomachs) a few weeks early with a festive spread including chestnut bisque with bacon and chives; pomegranate, endive, parsley and walnut salad with sherry-thyme vinaigrette; smoked beer braised pork with mustard greens, maple-orange sweet potato mash and crispy onions; and baked apple in a cheddar pastry crust with cider brown butter caramel.

Price $160.00
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Tuesday, November 7, 7pm: Some Like it Hot with Jane Guo and Nick Brozek of Jane G’s
Jane G is a breath of fresh air to the Rittenhouse Square neighborhood – a peppery, fire air, but fresh nonetheless. Located in a former Blockbuster Video at 20th and Chestnut, owner Jane Guo offers uncompromising Sichuan cuisine in a neighborhood that was previously lacking in the Chinese fare department. Departing from her previous Asian fusion ventures, Jane is delivering authentic, lip-numbing Sichuan, and according to Philadelphia Inquirer’s Craig Laban, Jane’s “bold move has paid off.” This November, Jane and Beverage Manager Nick Brozek are making their COOK debut with a cocktail pairing menu of chicken broth wonton soup (paired with Thyme Lord – Stateside Vodka, chamomile tea/thyme syrup, lemon); mango salad (paired with Crown's Colony - Blue Bird Gin, organic tonic, lime, soda); dan dan noodles (paired with All in the Reflexes - 8 Oaks Apple Jack, Aperol, citrus, cider); and lamb with spicy black bean sauce (paired with Young and Dangerous - Bluecoat Gin, blackberry shrub, lemon).

Price $160.00
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Thursday, November 9, 7pm: Private Event with Peter Woolsey of Bistrot La Minette and La Peg

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Friday, November 10, 6pm: Private Event with Brian Ricci of Philabundance

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Saturday, November 11, 6pm: Holiday Inspiration: Cooking with Healing Herbs and Spices with Elizabette Andrade
Ready for a holiday menu make-over? Join Elizabette Andrade, food alchemist, writer, and nutritionist, when she returns to COOK for a 4-course, plant-based holiday dinner designed to inspire and transform the traditional holiday table. Seasonal, classic vegetables come to life with the colors, flavors and healing benefits of herbs and spices as Elizabette prepares a menu of marinated pan-seared mushroom scallops in a basil, lemongrass, ginger soup; harvest kale salad with cranberries, apples, hazelnut-herb crusted tofu; herb-rubbed cauliflower steak with chimichurri (made with a kombucha base), roasted golden beet, citrus and thyme, and balsamic glazed onions with shiitake stuffing; and for dessert, pumpkin ginger cake with pecan streusel and coconut crème. Bonus: guests will take home Cooking Alchemy’s seasonal sampler box to bring more inspiration to your holiday meal planning.

Price $145.00
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Sunday, November 12, 2pm: Private Event with Nick Macri of La Divisa Meats

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Wednesday, November 15, 7pm: Private Philadelphia Magazine Event with Justin Swain of Rex 1516

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Friday, November 17, 6pm: Praise The Gourd: Pumpkin Beers + Seasonal Ciders with Meredith Rebar of Home Brewed Events
Fall is one of the best times of the year to enjoy beer and cider with a beautiful release of Oktoberfests, harvest ales, pumpkin beers and local cider offerings. Let Meredith Rebar of Home Brewed Events show you a variety of fall beers when it is actually feels like fall outside: Doc Drafts Pumpkin Cider, Ploughman Cider Seasonal Release, Frecon Farms Cider, Sierra Nevada Hop Harvest, Saint Benjamin River City, Funky Pumpkin by Boulevard, Dogfish Head Punkin Ale and Weyerbacher Imperial Pumpkin. For beer novices and enthusiasts alike, Meredith will cover all things beer – its history, primary ingredients, brewing process and general beer trivia. The class will brew their very own beer during class with a beer style that is voted on by attendees (available for pickup at a later date). Light bites will be served to accompany the beers. Please note that a full dinner will not be served, but there will be light bites.

Price $90.00
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Saturday, November 18, 1pm: Mastering Coffee at Home: Brewing Workshop with Elixir Coffee
You are invited to join Philadelphia’s award-winning Elixr Coffee Roasters for a hands-on home-brewing workshop. Technical and tasty, this course is meant to demystify some of what happens behind the counter in their Center City cafe, applying Elixr’s visionary relationship to coffee to brewing at home with their favorite equipment designed for home use. Baristas Erin Heuermann, Ryan Greensberg, Rachel Allison, Donovan Andrews and Ben SIlkes will be discussing the elements critical to a consistent and delicious coffee, as well as some insights into what they are looking for when sourcing coffee for roasting. Using a variety of brewing equipment, guests will then be broken into small groups to get an opportunity to work directly with these magic makers. Using Elixr crafted brew recipes, guests will learn the ins and outs of consistent and delicious coffee in your own home!  While a meal will not be served, a selection of pastries will be offered, courtesy of Machine Shop Boulangerie.

Price $80.00
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Sunday, November 19, 1pm: Thanksgiving Centerpieces for Kids with Sue Puchowitz of CREATE
This Thanksgiving, get the kiddos involved. While you’re tackling the turkey and all the trimmings, let your young ones set the table – the table centerpiece, that is! Professional art educator Sue Puchowitz of CREATE will help kids create their own incredible, edible Thanksgiving turkey centerpiece, incorporating pumpkins, gourds, lollipops, marshmallows, feathers and treats on a skewer, collaged with the proper Pilgrim. Sue’s edible artwork is something to behold – and a wonderful way for kids to combine art with food. Supplies will be provided. Recommended for children ages 6-12.

Price $45.00
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Monday, November 20, 7pm: The Royal Chef: Dinner Fit for the Queen with with Royal Chef Darren McGrady of “The Royal Chef at Home: Easy Seasons Entertaining”
Darren McGrady was personal chef to Queen Elizabeth II, Diana, Princess of Wales and Princes William and Harry for fifteen years and has cooked for five US Presidents. He is now a chef, author, culinary consultant, event planner and public speaker living in Dallas, Texas. His first cookbook titled Eating Royally; Recipes and Remembrances from a Palace Kitchen is now in sixth print with all of his advance and royalties donated to the Elizabeth Glaser Pediatric AIDS Foundation. Chef McGrady’s newly published second book The Royal Chef At Home is true to its title: fresh, simple recipes that are easy to make, fast, accessible and perfect for sharing around the table with those you love. From hearty cooking to gourmet eating, these dishes will satisfy even the most royal of palates. Chef McGrady’s COOK debut menu includes blueberry, feta and kale salad; chili and garlic crusted shrimp with double cheese grits; minute steaks with blue cheese, caramelized onions and cannellini bruschetta; and, of course, sticky toffee pudding with clotted cream. Fit for a queen, this is one you don’t want to miss! Guests will receive a copy of The Royal Chef at Home.

Price $200.00
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Tuesday, November 21, 7pm: A Northern European Winter’s Feast with Joncarl Lachman of Noord and The Dutch
Joncarl Lachman’s Noord, located in the heart of East Passyunk, pays tribute to Northern European cuisine. For Lachman, Noord was a figurative and literal return to his roots, departing Chicago for his native Philadelphia to open what is now a beloved eetcafé, serving the Northern European cookery that he grew up on. This November, Lachman returns to COOK to share his culinary heritage with comforting, wintry dishes like maastrichts zuurvlees (apple cider vinegar braised beef over hutspot, a traditional mash of root vegetables); rabbit rillettes with prunes; clams and zuurkool (Dutch cabbage with smoked sausage, bacon, carrots, potatoes); and for dessert, Joncarl’s famous bread pudding. Join us, and you’ll understand why we commonly refer to Lachman as the Darling Dutchman!

Price $165.00
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Saturday, November 25, 2pm: Private Event with Joncarl Lachman of Noord and The Dutch

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Monday, November 27, 7pm: American Pickers: Foraged Delights with Chris Kearse of Will
Chef Christopher Kearse attended the Restaurant School in Philadelphia and graduated valedictorian in his class. He has worked in an impressive array of Michelin-starred restaurant kitchens across the country including Charlie Trotter’s (2 Michelin stars), alongside Laurant Gras at Tru (3 Michelin stars), Grant Achatz at Alinea (3 Michelin stars), and briefly with Thomas Keller and Cory Lee at the French Laundry. In 2008, Chris returned to Philadelphia to work at Lacroix, and from there, held positions in the kitchens of Blackfish and Pumpkin before opening Will, a contemporary French BYOB on East Passyunk Avenue. Chef Chris believes that a dining experience should be entertainment. From the ambiance and interaction with the staff to surprising new textures and flavors on a plate, this philosophy on food is rooted in the idea of familiar flavors done differently. Join him when he returns to COOK for an evening of inventive, beautiful dishes, showcasing an array of seasonal, foraged ingredients. Please note this class will not be vegetarian.

Price $165.00
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Tuesday, November 28, 7pm: Harvest Dinner with Janet Davis of JADE Grill
Chef Janet Davis’s JADE Jamaican Grill is a catering and special events provider who has worked with leading food and fashion brands including Hugo Boss, Williams-Sonoma, and Cabot Creamery. In 2016, she was chosen from among the region’s best chefs to serve the Democratic National Convention in Philadelphia, bringing JADE’s distinctive cuisine to the Welcome Delegate Reception and the National Media Party. While JADE offers authentic Jamaican fare, Janet is known for combining elements of Mediterranean, Southern and Caribbean fare to create unique menus. For her November appearance at COOK, Janet’s menu highlights the flavors and bounty of the harvest season: pomegranate and ham wedge salad (iceberg wedge topped with blue cheese, dressed with fried Ham, mushroom and onions, sprinkled with fresh pomegranate seeds; spicy grilled sirloin (grilled boneless sirloin served with spicy chile sauce); lamb chops (broiled lamb chops served with warm cranberry mint jelly and roasted butternut squash); and winter fruit compote (apple, pear, kiwi, orange and cranberry in earthy cinnamon syrup).

Price $155.00
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Wednesday, November 29, 7pm: An Evening with Eric Leveillee of Whetstone
This past March, Eric Leveillee, who has been a member of the culinary team at Whetstone since its 2015 opening, was promoted to Executive Chef. Following his promotion, Whetstone has begun rolling out new menu items, expanding beyond their signature, simple comfort foods and incorporating modern techniques and international influences. Eric, who has previously held positions at Vernick and El Camino Real, returns to COOK this November with an eclectic, seasonal menu: pumpkin, crabapple and bergamot; endive, persimmon, beet and coffee; lorighittas (braided pasta), squid, zucchini, green olive; filet, sabayon, gold; and for dessert, s’mores.

Price $155.00
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Thursday, November 30, 7pm: COOKbook Author Series: “The Farm Cooking School” with Shelley Wiseman
Ian Knauer founded The Farm Cooking School in Titusville, New Jersey in the heart of the Delaware River Valley as a space where cooks of all levels can come together to learn about and enjoy great food, as well as foster a sense of community. Not long after Ian founded the school, Chef Shelley Wiseman came on board to create a culinary partnership. Ian and Shelley first met while working in Gourmet Magazine’s test kitchens. After a stint running the kitchens at Fine Cooking Magazine, Shelley is back doing what she truly loves – teaching and collaborating with others about great food, including longtime colleague Ian! Their first collaborative cookbook, The Farm Cooking School, is a cookbook for anyone who wants to learn to cook in tune with nature, celebrating seasonality. This November, Shelley will bring their cooking school to our very own here in Philadelphia, where she'll demo and serve a farm to table feast of hot-Smoked oysters with harissa butter; delicata squash and celery salad; pressure cooker-braised pork shoulder with mushroom and pearl onion cream; and honey panna cotta with candied orange zest. Guests will receive a copy of The Farm Cooking School.

Price $165.00
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Friday, December 1, 6pm: Bubbles Around the World with Ashley Costanzo of Vintage Imports
Not that we need an excuse, but with New Year’s Eve approaching, there’s no better time to pop some bottles of bubbles. If your sparkling smarts are limited to Veuve (not that there’s anything wrong with that!), join Ashley Costanzo of local importer and distributor Vintage Imports for a sparkling wines 101 tasting. Ashley will be pouring the following varieties: Schild Estate Sparkling Shiraz, Barossa, South Australia; Col di Luna Prosecco, Veneto, Italy; Casas del Mar Rose Cava, Penedes, Spain; and Forget Brimont 1er Champagne, France. Please note that no full dinner will be served, but there will be light bites.

Price $100.00
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Saturday, December 2, 1pm: Cookies from Around the World with Peter Scarola of R2L
This December, join Peter Scarola, pastry chef for Daniel Stern Restaurants since 2008 and at R2L since its 2010 opening, for an afternoon of delicious holiday cookie making. Peter, who has been recognized as a Rising Star Pastry Chef of Philadelphia through StarChefs.com, will lead a globe-trotting tasting tour of holiday cookies, including anis bredele (Alsace, France), speculoos (Netherlands), pizzelle (Abruzzo, Italy), almond crackles (America), cuccidati (Sicily), pfefferneusse (Germany) and alfajores (South America). This class will be slightly hands-on with Peter taking volunteers to help out. Guests will sample some of the cookies, while taking the rest home – a perfect gift for a loved one, but if you’re not sharing, we can’t blame you!

Price $100.00
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Sunday, December 3, 2pm: Vegan Holiday Sweets with Shannon Roche and Meagan Benz of Crust Vegan Bakery
Got vegetarians or vegans coming over this holiday season? Then this is the perfect class for inspiring selections that will satisfy all of your guests’ sweet teeth at your next holiday party! 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. Shannon and Meagan will demo and serve three beloved sweet treats with a vegan twist: gingerbread cookies, sugar cookies with royal icing glaze and pound cake.

Price $85.00
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Tuesday, December 5, 6pm: Repeal Day Happy Hour with Ann Marie Miller and Tristan Baggetta of Moët Hennessy
Come holiday season, there’s a lot to celebrate – Thanksgiving, Christmas, Hanukkah, New Year’s Eve. But there’s one other reason to get in the spirit of things – Repeal Day! That’s right, December 5th marks the day that Prohibition ended and America was free to consume alcohol once again. Join us (and raise several glasses!) for a Repeal Day happy hour with Ann Marie Miller and Tristan Baggetta of Moët Hennessy, who will be serving four festive cocktails: Presbyterian (Hennessy VSOP, ginger syrup, club soda, twist), Tattletale (Glenmorangie La Santa Scotch, Angostura, honey, Ardbeg Scotch, twist), Polish 75 (Belvedere Unfiltered Vodka, Lemon, Curaçao, Champagne), and Scotch Flip (Glenmorangie Quinta Ruban Scotch, lemon, whole egg, simple syrup, port float). Please note that no full dinner will be served, but there will be light bites.

Price $110.00
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Wednesday, December 6, 7pm: Amazing Grace: Wine Dinner with Scott Megill and GM Elizabeth 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 December COOK menu is a testament to his focus on local, seasonal and farm-to-table ideals. Scott’s wife Elizabeth, who is also the General Manager at Grace Winery, will be joining us for a wine pairing menu of 3 amuses (Farm at Doe Run Dragonfly and cranberry compote on sourdough toast; butternut squash soup shooter with savory apple fritter; and herb Gougeres and roasted cauliflower), followed by beet and salmon tartare with quail egg and chamomile apple butter (paired with Grace Winery Pinot Gris); smoked pheasant with sweet potato, wild rice and greens (paired with Grace Winery Reserve Chardonnay); elk striploin with brussels sprouts and sunchokes (paired with Grace Winery 1734 Red Blend); and a cheese/dessert combo of mini baked “brie,” stuffed crêpe, Farm at Doe Run Hummingbird and Birchrun Hills Fat Cat cheeses with accoutrements (paired with Grace Winery Rosé).

Price $170.00
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Thursday, December 7, 7pm: Private Philadelphia Magazine Event

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Friday, December 8, 12pm: Private Event with Malik Ali of The Ugly Duckling

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Saturday, December 9, 6pm: Cocktails and Smorgas: The Art of Swedish Holiday Entertaining with Johanna Kindvall, Author of “Smörgåsbord” and Tenaya and Andre Darlington of The Darlingtons
Johanna Kindvall’s Smörgåsbord is an illustrated cookbook, celebrating the classic breads and savory foods of a Swedish smörgåsbord, a buffet that can be enjoyed for parties and holidays as well as for snacking and small meals. These traditional spreads represent Nordic cuisine’s balance of sweet, sour and salty flavors with dishes like cured herring, gravlax, cold cuts, pickles, salads, and meatballs. This December, Johanna is treating 16 lucky guests to a cocktail pairing menu treatment of the smörgåsbord tradition. For the cocktail side of things, we’ve invited Tenaya Darlington, aka Madame Fromage, and her brother Andre, whose own “The New Cocktail Hour” is a wonderful go-to guide to pairing cocktails with small bites and festive spreads. The trio’s holiday-focused smörgåsbord includes a cucumber-aquavit cocktail paired with pickled mustard herring (pickled herring in creamy mustard sauce with chopped eggs, red onions, dill and dark rye bread); seaweed bellini paired with smoked fish smörgås (hot smoked salmon with fresh pickled vegetables on rye crispbread); star anise whiskey sour paired with cured Christmas ham (cured ham, whole grain mustard, pickled mustard seeds, preserved fruit and cheese with vörtbröd, a traditional Swedish malt bread); Queen’s cocktail paired with parisare, aka the open faced burger (beef and pickled beet patty on toasted sourdough bread with roasted root vegetables, horseradish relish and pickles); and glögg, a Swedish mulled wine, paired with ginger cookies and an assortment of cheese. Each guest will receive a copy of Johanna’s “Smörgåsbord.”

Price $155.00
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Sunday, December 10, 12pm: Puerto Rican Christmas with Diana Sabater
The holidays in Puerto Rico usually last a couple of months and require bulk preparation of certain key meals that are must haves for the festivities. Regardless if gatherings are planned or spontaneous, Puerto Ricans love to party with food and drinks alongside family and friends. This December, Diana Sabater will bring her home, Puerto Rico, to COOK. Chef, caterer and entrepreneur 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! Guests will experience traditional food served during holiday celebrations as well as learning how to prepare some of the island’s main celebratory dishes, including pasteles (similar to tamales, made with root vegetables and traditionally filled with pork); mofongo with shrimp criollo (fried plantains smashed, seasoned and drenched with a savory shrimp in tomato sauce and Caribbean herbs); and popular party favorite arroz con gandules (rice with pigeon peas). Plus, to get everyone in the holiday spirit, guests will enjoy a glass a coquito, Puerto Rico’s equivalent of eggnog. Ticket sales from this class will be donated to Ricky Martin Foundation for Puerto Rican Hurricane Relief.

Price $125.00
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Monday, December 11, 6pm: Private Event with Becca O’Brien of Two Birds Catering & Canning

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Tuesday, December 12, 7pm: A Holiday Ham Jam with Nick Macri of La Divisa Meats
Chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats, returns to COOK this December for a dinner devoted to the holiday dinner pièce de résistance: ham! And we’re not talking about that sliced deli counter stuff; ham is the proper term for a fresh pork leg. Meat Man Macri will not only butcher a whole leg for the class, but he will serve guests a menu of prosciutto shaved brussels sprouts; "ham and cheese" lasagna with smoked ham, alpine cheese and fresh pasta; cider brined ham with crackling, gratin potatoes and greens; and pizzelles with whipped mascarpone and coffee. Before opening his own charcuterie-butcher shop, Macri worked at such iconic Philly restaurants as Southwark and Osteria. If you love ham, this one’s your jam!

Price $160.00
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Wednesday, December 13, 6pm: Seasonal Sipping with Robert Burke 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 Sales Manager Rob Burke returns to COOK this December for the perfect way to get you in the holiday spirit – an evening of seasonal cocktail creations! Cocktails include Tequila Mockingbird (tequila blanco, lime juice, black peppercorn infused Boardroom Beet Specialty, agave nectar); Spiced Pear Collins (Boardroom Spirits Bartlett Pear Brandy, Boardroom Gin, clove and rosemary simple syrup, lemon juice); D’Anjou Pear Brandy Sidecar (Boardroom Spirits D’Anjou Pear Brandy, Boardroom Triple Sec, lemon juice); and The Smoked Apple (Boardroom Spirits Red Delicious Apple Brandy, Ilegal Joven Mezcal, lemon juice, dark maple syrup, black walnut bitters). Cocktail Recipes will be provided so that you can wow your own guests at your next holiday gathering! Please note that no full dinner will be served, but there will be light bites.

Price $110.00
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Thursday, December 14, 7pm: COOKbook Author Series: Cook For Your Life with Ann Ogden Gaffney
The holiday season is a special time of year, with food being a huge part of the celebration. Healthy eating doesn’t have to go by the wayside, but nutritious meals don’t have to be dull and boring either. James Beard nominated cookbook author Ann Ogden Gaffney believes that good food is delicious food. The fact that it’s a healthier choice should seem like an afterthought. Ann’s cookbook COOK for Your Life takes its name from Ann’s same-named organization that provides patients and families affected by cancer with therapeutic cooking skills and techniques that she herself learned during her own fight against breast cancer. Ann’s programs have received funding from the National Institutes of Health and have been embraced by medical institutions at Columbia University, Mount Sinai, American Cancer Society and more. Using recipes from her book, Ann will prepare a festive holiday meal that hits all the high notes while providing easy hacks that will help you combine real eating pleasure with great nutrition all year round. Ann’s from-the-sea feast includes grilled shrimp and leek salad; Spanish tapas style cod with chickpeas and peppers; slow baked fish with lemon and capers, cauliflower puree and endive and watercress salad; and for dessert, honey roasted plums with  mascarpone. A copy of "Cook for Your Life" is included in the class.

Price $155.00
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Friday, December 15, 6pm: Private Event with Eli Collins of a.kitchen + a.bar

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Saturday, December 16, 1pm: Gingerbread House Making with Kelly Anne Davis, Culinary Instructor
Encourage your little gingerbread general contractors to tap into the holiday spirit at this lighthearted afternoon led by Kelly Anne Davis! Gingerbread houses are one of our most popular (and delicious) holiday traditions, and Kelly Anne will share tips on how to make your tasty abode look as beautiful as it tastes. All construction materials necessary to build the house of your dreams will be provided, and we can guarantee there will be no evil witches in attendance. Recommended for ages 5 to 12. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!

Price $55.00
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Saturday, December 16, 7pm: Private Event

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Sunday, December 17, 6pm: An Evening with Matthew Gansert of Jaxon BYOB
Jaxon is a small, quaint BYOB restaurant located in Northern Liberties. It is the exact opposite of owner Toni Schiro’s previous popular late night spots, The Latest Dish and Fluid. By contrast, Jaxon is a cozy, whitewashed 22-seat jewelbox of a restaurant, with an evolving menu overseen by Chef Matt Gansert, whose eclectic resume includes Pub & Kitchen, Rex 1516 and Will BYOB. Craig Laban of the Philadelphia Inquirer praised Gansert’s “ever-changing menu [that] roams wide through various cultures and techniques while staying rooted in current local ingredients and seasonality.” Don’t miss Gansert’s return to COOK this December!

Price $160.00
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Monday, December 18, 7pm: Private Event with Becca O’Brien of Two Birds Catering and Canning

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Tuesday, December 19, 1pm: Private Event with Laura Frangiosa

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Wednesday, December 20, 12pm: Private Event with Nick Macri of La Divisa Meats

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Wednesday, December 20, 7pm: Offally Good with Ari Miller of Watkins Drinkery
In modern Roman cuisine, offal is referred to as quinto quarto, or the "fifth quarter.” The term has a double meaning – first, organs amount to about a fourth of the weight of the butchered animal and second, offal in Roman cooking is at least as important as any of the outer quarters. So do as the Romans do and join us for a meal that puts offal front and center, prepared by Watkins Drinkery Chef Ari Miller. Ari’s culinary roots began during a decade spent in Israel where he was the dining reviewer for The Jerusalem Post. He transitioned into the professional kitchen, and upon returning to his native Philadelphia, he worked at Percy Street BBQ, High Street On Market and Philadelphia Distilling. With offal provided in part by Primal Meat Supply, a local purveyor and meat subscription service, Ari’s menu consists includes cocoa nib scrapple, soft pretzel, fried quail egg; almonds, sweetbreads, greens and radish salad; heart tartare; foie and duck sausage, egg yolk raviolo; and blood meringues with chocolate panna cotta.

Price $150.00
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Saturday, December 23, 12pm: Private Event with Rich Freedman of The Olde Bar

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Saturday, December 23, 7pm: Private Event with Nick Macri of La Divisa Meats

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Wednesday, December 27, 7pm: Cooking with (and Drinking!) Sparkling Wine with Joncarl Lachman of Noord, The Dutch and M Restaurant
New Year’s Eve is THE night for bubbles. So to get you in the spirit of things, we’ve invited our favorite sparkling wine enthusiast, Chef Joncarl Lachman, to cook up a festive meal that incorporates bubbly in each dish. Philly native Joncarl Lachman, aka the Darling Dutchman, continues to expand palates and bring exciting new flavors with each of his restaurants – Noord, his northern European BYOB; The Dutch, his casual breakfast and lunch spot that combines elements of traditional Dutch fare with Pennsylvania Dutch cookery; and most recently M Restaurant, the charming restaurant located within the Morris House. Join him when he returns to COOK for a night of cooking with bubbly (champagne, cava, etc) that will result in truly exceptional and one-of-a-kind dishes. And of course, we will be drinking the bubbly too – we can’t think of a better way to end 2017 and welcome the New Year!

Price $170.00
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Thursday, December 28, 6pm: A Very Vegan New Year’s Eve Happy Hour with Christina Martin of Cooking to Nourish
With a new year inevitably come resolutions to eat healthier. Philadelphia-based vegan chef and healthy food advocate Christina Martin returns to COOK to help you kick off 2018 with a vegan bang. While working toward her culinary degree, Christina 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. So if you’re looking for inspiration for your upcoming New Year’s Eve party (or any celebration, vegan or not), join Christina at COOK as she prepares a happy hour spread of mini “crab cakes.” vegan cheese ball bites, stuffed mushroom caps, caramelized onion and pizza flatbreads, kofta ball sliders, and pear dulce de leche. Plus, what’s a happy hour without cocktails? Guest will also enjoy New Years Resolution Cocktail as well as a Champagne Cocktail.

Price $115.00
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Friday, December 29, 7pm: Fast, Fun and Delicious Ways to Amp Up Your New Year’s Eve with Jenn Grosskruger of Ocean Prime
If you think steak dinner when you hear New Year’s Eve, we’ve got you covered. Jenn Grosskuger of Ocean Prime is headed our way to provide tips on how to step up your New Year’s Eve game. Ocean Prime is a modern American restaurant and lounge from renowned restaurateur Cameron Mitchell specializing in incredible seafood and prime steaks. Executive Chef Jennifer Grosskruger has risen quickly through the ranks at Ocean Prime. Born and raised in Heidelberg, Germany, Jenn is a graduate of the Le Cordon Bleu College of Culinary Arts in Orlando, Florida. This December, toast 2018 with a pomegranate sparkler cocktail (pomegranate grenadine, lemon, elderflower, vodka, champagne float), followed by a deliciously  decadent menu of ‘steak and Eggs’ (black truffle caviar deviled egg with steak tartare toast and garlic aioli); roasted red beet salad with Sonoma goat cheese mousse, herb salad and almond brittle; petite filet mignon with lobster gratin, cabernet jus, asparagus and jalapeño au gratin potatoes; and for dessert, dark chocolate cake with strawberry semifreddo, ganache and pop rock. This will be one PRIME party!

Price $165.00
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Saturday, December 30, 1pm: Sweet and Savory Winter Pies with Joe Green of Affinity Confections
Before you devote yourself to those healthy eating New Year’s resolutions, treat yourself to an afternoon of pie and nothing but pie, both sweet and savory. All you need to know about crusts, fillings, toppings and more will be covered by Joe Green, owner of Affinity Confections. While working on his Entrepreneurship Major at Temple University’s Fox School of Business, Joe interned at the renowned Night Kitchen Bakery in Chestnut Hill. With sixteen years of baking experience under his belt, Joe Launched Affinity Confections in 2014. Affinity creates seasonally inspired confections using premium all-natural ingredients. Joe will serve (and demo components of) three pies: beef brisket pot pie (tender beef brisket with sweet potatoes, peas, onion, garlic in a savory brisket gravy); sweet potato pie (flaky toasted pecan pie crust filled with a sweet potato filling); cranberry apple tart (pie crust filled with fresh cranberry and apple compote, topped with a cinnamon crumb topping). Pie, oh my, indeed!

Price $85.00
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