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Our June classes will be released Wednesday, May 8 at noon.

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Monday, April 1, 7pm: Pizza Gutt with Daniel Gutter
Monday, April 1, 7pm: Pizza Gutt with Daniel Gutter
One could say that pizza is the new cheesesteak. Over the last decade, Philly has witnessed a thriving pizza scene, where the challenge is to stand out from the competition. Daniel Gutter, the man behind Pizza Gutt, has done just that, establishing himself as “Instagram’s first pizza shop.” Daniel’s pizza obsession began during high school working at Cocco’s in Drexel Hill, and the passion continued at home during his free time, eventually being hired by Pizza Brain who was impressed by his Facebook pizza pics. After spending a year in Beijing where he trained chefs in American-style pizza making at Great Leap Brewing, Daniel returned home to work under Joe Beddia, whose Pizzeria Beddia was named Best Pizza in America by Bon Appétit Magazine. Fast forward: Daniel has been slinging pies at pop-ups all around town, currently setting up shop at Win Win Coffee Bar. COOK is proud to host a Pizza Gutt pop-up for 16 very lucky guests who will get a crash course on dough making and sauce preparation (recipes will be provided). Following a pizza making demo, guests will enjoy four TBD pizza pies. PLUS, take home a specialty 10” pizza pan that Dan uses and one of his doughs in the pan so you can create your own pie or freeze for later use. Please note that this class is not vegetarian.

Price $155.00
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Tuesday, April 2, 7pm: An Evening with Bobby Saritsoglou of Stina Pizzeria
Tuesday, April 2, 7pm: An Evening with Bobby Saritsoglou of Stina Pizzeria
A Philly native with familial roots in Greece, Chef Saritsoglou learned to cook beside his relatives at a very young age. His passion and curiosity led him to travel throughout Europe learning the flavors and techniques of German, Italian and French cuisine and finally back to Greece where he worked at Michelin-starred Varoulko in Athens. Chef Saritsoglou returned stateside in 2001, cooking in well-regarded kitchens in East Hampton, eventually making his way back to Philadelphia, cooking at Santucci’s, Opa, and most recently Will BYOB. Bobby is in the final stages of opening Stina, named after his wife Christina, co-founder of Philly AIDS Thrift. Located just a block off West Passyunk Avenue in Philadelphia’s Newbold neighborhood, Stina will feature an imported Italian wood fire oven and an approachable Mediterranean menu of pizzas, pastas, seasonal produce and more. Bobby is no stranger to COOK, but we’re particularly delighted to welcome him back for his April appearance as a chef-OWNER. Join Bobby as he prepares a Mediterranean menu of manti (lamb, yogurt, Aleppo pepper); Turkish pide (Kasserri cheese, wild mushroom, truffle); beef shawarma (Baharat spice, tabouleh, eggplant); and olive oil cake (figs, vanilla bean, white chocolate mousse).

Price $165.00
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Wednesday, April 3, 7pm: Ham Jam with Nick Macri of La Divisa Meats
Wednesday, April 3, 7pm: 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 for a HAMTASTIC event! Ham isn't just pink smoked stuff. It's the proper term for a fresh pork leg and Macri will not only butcher a whole leg for the class, but he will serve guests a menu consisting of: ham tasting trio (smoked, cured, roasted); pork cutlet, arugula, parmesan; ham and cheese cannelloni; ham “al pastor“ with rice and beans; and coffee cake for dessert. Before opening his own charcuterie-butcher shop, Macri worked at such iconic Philly restaurants as Southwark and Osteria. If you’re considering an Easter ham this April, you shouldn’t miss this special class!

Price $160.00
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Friday, April 5, 12:30pm: Private Event
Friday, April 5, 12:30pm: Private Event

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Saturday, April 6, 1pm: Indian Home Cooking with Chetna Macwan
Saturday, April 6, 1pm: Indian Home Cooking with Chetna Macwan
India: the world’s spice capital. Its cuisine is known for its complex spice and flavor components. To an American home cook, Indian cooking may seem complicated due to recipes that require a  lengthy list of spices and ingredients, making the cooking process more time consuming than one would desire. Chef Chetna Macwan, founder of Spice Culture Cooking, makes her COOK debut in April with a focus on Northwestern Indian cuisine. She will demonstrate how the everyday cook can make a wide variety of dishes with simplified techniques during the cooking process – all without sacrificing flavor! Chef Chetna’s mission is to show her guests that they can put a hot, delicious and authentic Indian meal on their table, within a reasonable timeframe. She is also passionate about the importance of having fun in the kitchen and reducing the intimidation of cooking something new. Chetna’s menu features spinach, potato and onion pakoras with a tomato chutney; butter chicken, basmati rice with aromatics, roti bread; and mango kheer (Indian style rice pudding). In addition to providing recipes, Chetna will send guests home with a sample of her own special Masala Spice Blend.

Price $90.00
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Sunday, April 7, 1pm: Easy Easter Brunch with Aaron Manayug of High Street Hospitality
Sunday, April 7, 1pm: Easy Easter Brunch with Aaron Manayug of High Street Hospitality
Planning on hosting an Easter brunch and need some inspiration? Or just want a damn good brunch yourself? This one’s for you! A graduate of Chicago’s French Pastry School, Aaron Manuyag is headed to COOK to prepare an Easter-centric spread that includes deep dish quiche with grilled ramps and gruyere; carrot ginger bundt cake with toasted pistachio and orange glaze; buttermilk biscuits with raspberry lime jam and coffee butter; and “Easter egg" profiteroles. Aaron oversees the many pastry and dessert offerings of High Street Hospitality Group, including the pastries and desserts at High Street on Market, as well as those for sister restaurants Fork and a.kitchen. He joined the group in February 2018 after nearly eight years in Chicago, working at such esteemed restaurants and bakeries as Nico Osteria, Sepia and Floriole Bakery, most recently as pastry chef at the Loews Chicago.

Price $115.00
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Tuesday, April 9, 7pm: Private Philadelphia Magazine Event with Peter Woolsey of Bistrot La Minette and La Peg
Tuesday, April 9, 7pm: Private Philadelphia Magazine Event with Peter Woolsey of Bistrot La Minette and La Peg

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Wednesday, April 10, 7pm: The Foods and Traditions of Greek Orthodox Easter with Frances Vavloukis
Wednesday, April 10, 7pm: The Foods and Traditions of Greek Orthodox Easter with Frances Vavloukis
Pascha! In the Greek Orthodox faith, Easter is the most sacred observance. The preparations and customs, including traditional foods and large feasts, remain an important part of modern Greek life. Veteran COOKing instructor and wellness coach Frances Vavloukis invites you to celebrate Greek Easter and its culinary traditions with a menu that kicks off with a trio of appetizers – mayiritsa soup (traditional lamb soup), red eggs and tsoureki (traditional Greek Easter bread); horiatki salata (Greek salad made with fresh tomatoes, green peppers, cucumbers, romaine lettuce, onions, feta and olives); roasted legs of lamb with patetes fourno (potatoes roasted with lemon and oregano) and fasolaka (stewed green beans made with fresh tomatoes and onions); and for dessert, karithopita (classic walnut cake drizzled with lemon syrup). Frances always makes COOK guests feel like family, but hey, don’t take our word for it. Ask Frances Vavloukis where to get amazing Greek food in Philly and she’ll answer, “My house!” Recipes will be provided.

Price $160.00
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Thursday, April 11, 7pm: Cooking with Wine with Paul Cullen + Claudia Baudo of Smackaroons
Thursday, April 11, 7pm: Cooking with Wine with Paul Cullen + Claudia Baudo of Smackaroons
While touring Europe with the classic rock band Bad Company, Paul Cullen 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. This April, Paul returns to COOK for an evening of music, wine and, yes, cooking with wine. Joining Paul Claudia Baudo, Founder of Smackaroons, artisanal coconut delights made here in Philadelphia. The duo’s molto vino menu incorporates wine not just as an accompaniment but as an essential ingredient: crostini il parmigiano reggiano, prosciutto di Parma with Lambrusco reduction; wine poached pear insalata with mountain gorgonzola and crispy speck; drunken Kennett Square mushroom risotto with Cantine Povero Barbera; handmade Luganega sausage braised in Paul’s own Rosso di Toscana; and Tiramisu Vin Santo (toasted coconut cream filling with vanilla orange twist Klaus & Co SMACKAROONS soaked in Vin Santo wine, dusted with espresso/cocoa powder). Mangia! Mangia!

Price $170.00
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Friday, April 12, 7pm: Mindful Vegetarian Eating with Beth Kaufman Strauss of Grateful Plate and Jessica Procini
Friday, April 12, 7pm: Mindful Vegetarian Eating with Beth Kaufman Strauss of Grateful Plate and Jessica Procini
Stressed? It’s NOT what’s for dinner!  Join veteran holistic health coach Beth Kaufman Strauss of meal delivery service Grateful Plate and Jessica Procini of Escape From Emotional Eating for an evening of mindful vegetarian cooking. Beth and Jessica will show you how to be peacefully present and consciously connected to your food and self while you eat. Come prepared to eat nourishing spring influenced food and learn tools and techniques on how to use food as fuel so that you can stop stress eating. So sit back and take in a menu of kale salad with carrot and asparagus ribbons, pickled radish, fresh basil, mint, hemp seeds and fava bean-pistachio pesto; mushroom and spring herb creamy polenta; chorizo style tofu taco bowl with charred scallion salsa verde; and chocolate sea salt chia pudding topped with berries and coconut "whipped cream." Please note that this dinner is vegetarian, as well as gluten-free and dairy-free. Recipes will be provided.

Price $155.00
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Saturday, April 13, 12pm: Pizza + Beer with Peggy Paul Casella of Thursday Night Pizza and Liz Einhorn of Experience Threee
Saturday, April 13, 12pm: Pizza + Beer with Peggy Paul Casella of Thursday Night Pizza and Liz Einhorn of Experience Threee
Raise your slice AND your glass! That’s right – this April at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com will be joined by Elizabeth Einhorn, beer industry veteran and Founder/CEO of the consultancy Experience Threee, to offer an afternoon pairing pizza with beer! 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. On the beer side of things, Liz is a Level one certified beer server cicerone and consults with local, regional and national clients. Three pizzas will be demoed and paired with local Philadelphia brews: classic margherita; beer caramelized onion with aged gouda; and a spicy meat pie. Each pizza will have two brews paired with it to highlight complementing and contrasting flavor profiles. Recipes and pairing guide will be provided.

Price $125.00
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Sunday, April 14, 1pm: Springy Vegan Sweets with Shannon Roche + Meagan Benz of Crust Vegan Bakery
Sunday, April 14, 1pm: Springy Vegan Sweets with Shannon Roche + Meagan Benz of Crust Vegan Bakery
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 desserts that are perfect for spring: lemon coconut bundt cake; sugar cookies; and coconut cream pie.

Price $80.00
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Thursday, April 18, 5:30pm: Private Event with Scott Megill
Thursday, April 18, 5:30pm: Private Event with Scott Megill

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Friday, April 19, 6pm: Happy Hour On The High Seas with Len Boris of The Moshulu and Ann Marie Miller
Friday, April 19, 6pm: Happy Hour On The High Seas with Len Boris of The Moshulu and Ann Marie Miller
Join Ann Marie Miller of Moët Hennessy and Len Boris, Beverage Manager of The Moshulu, for a happy hour of hand crafted cocktails. Pick up some cocktail recipes, tips and tricks as Ann Marie and Len shake and stir up three creative cocktails: "Burnett & Cooper" (Belvedere Unfiltered Vodka, strawberry, mint, Ardbeg 10 Year Scotch, coconut, orange); "Time May Change Me" (Volcan Blanco Tequila, sweet vermouth, Maraschino, Combier, Grüner Veltliner); and "The Coffee in my Cream" (Hennessy, amaro, coffee, milk). PLUS, Ann Marie and Len will provide an insight to their creative process as they guide YOU through a “choose your own adventure” – that’s right, you’ll be creating your own signature cocktail. Please note that no full dinner will be served, but there will be light bites, including Len’s favorite cheeses and breads from The Moshulu.

Price $115.00
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Saturday, April 20, 2pm: Hawaii x Taiwan: Tropical Island Desserts with Judy Ni of Baology and Kiki Aranita of Poi Dog
Saturday, April 20, 2pm: Hawaii x Taiwan: Tropical Island Desserts with Judy Ni of Baology and Kiki Aranita of Poi Dog
This April, tropical islands will collide when Judy Ni of Taiwanese street food spot Baology and Kiki Aranita of Hawaiian eatery Poi Dog join forces for one sweet afternoon. Join Kiki and Judy for a mash-up of snacks from their island upbringings. This is the very first iteration of their Hawaii-meets-Taiwan pop-up series Wild Bunny. Judy and Kiki’s sweet treats include classic potstickers filled with pork, shrimp, vegetables, served with chili soy calamansi dipping sauce; steamed daifuku mochi stuffed with Taiwanese peanut butter and speculoos cookie butter; five spice guava caramel cookies; and avocado pudding in a dragon fruit puddle. Oh, and did we mention there will be cocktails? Enjoy a POG Mint Cocktail (lilikoi, orange, guava and Ocean Sugarcane Vodka from Maui) and a sample of Kavalan Taiwanese Whisky. Bonus: this class is hands on – learn to make dumplings from scratch and how to stuff mochi.

Price $110.00
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Tuesday, April 23, 7pm: Springtime Soul Food with Malik Ali of South
Tuesday, April 23, 7pm: Springtime 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 spring supper including Caesar salad with romaine, crouton, grilled shrimp, parmesan; Hoppin’ John with black eyed peas, collards, jasmine rice, brown sugar cornbread; roasted salmon with garlic mash, fried cabbage, Cajun beurre blanc; and strawberry shortcake. 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, April 24, 6pm: Rosé Around The World with Mitch Skwer of Vintage Imports
Wednesday, April 24, 6pm: Rosé Around The World with Mitch Skwer of Vintage Imports
Life isn’t all diamonds and rosé, but it should be. Join one of COOK’s favorite, go-to wine guys, Mitch Skwer of Vintage Imports, for an evening dedicated to the perfectly pink potable that we love the most. Dry rosé (not to be confused with White Zinfandel) to most people is associated with Provence, but rosé is produced in many corners of the world. Mitch Skwer will broaden your rosé palate at this oenophile’s dream class with Chateau Ferrages Roumery (France), Adelsheim Rosé (Oregon), Lamoreax Landing (Finger Lakes, NY), Chateau Kefraya (Lebanon), Fattoria di Basciano (Italy) and Cune Rosado (Spain). This is the perfect way to usher in the spring! Please note that cheese and charcuterie will be served at this class – not a full dinner.

Price $120.00
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Thursday, April 25, 7pm: An Evening with Todd Lean, Kevin Yanaga and Anthony Kelley of Pod
Thursday, April 25, 7pm: An Evening with Todd Lean, Kevin Yanaga and Anthony Kelley of Pod
Stephen Starr’s Pod in University City helped introduce contemporary Asian cuisine to Philadelphians. Join chefs Todd Lean and Kevin Yanaga at COOK for an inspired menu featuring: chawanmushi (savory egg custard with uni and king crab); seasonal nigiri; foie gras mini hand roll; scallops with sweet corn miso; saba (mackerel ) shioyaki with chili daikon and bacon dashi; and seasonal mochi for dessert. Officially taking over as Pod’s executive chef in 2013, Chef Lean believes the simplest approach is the best and straightforward, strong flavors are what you’re going to find here. Yanaga previously held posts at sushi hotspots Zama and Double Knot and recently brought his sharp sushi skills to Pod. Joining Lean and Yanaga is Pod bartender Anthony Kelley, who will be pouring a seasonal sake flight to complement select dishes. This is going to be one spectacular meal!

Price $175.00
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Friday, April 26, 7pm: Private Event with Nick Elmi of Laurel
Friday, April 26, 7pm: Private Event with Nick Elmi of Laurel

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Tuesday, April 30, 7pm: The Food Of Mauritius with Brian Lofink of Tria Taproom
Tuesday, April 30, 7pm: The Food Of Mauritius with Brian Lofink of Tria Taproom
Mark Twain once wrote, “Mauritius was made first and then heaven, heaven being copied after Mauritius.” Located in the Indian Ocean, east of Madagascar and southeast of the Seychelles, the small island of Mauritius was “discovered” (though not settled) by Arab and Portuguese sailors. Following Dutch, French and British colonial periods, the multi-ethnic island attained independence in 1968. Its tropical climate, sapphire blue waters and white powder beaches have helped make Mauritius a major tourist destination, with cuisine that reflects its melting pot makeup of Indian, African, Chinese and European (mostly French) cultures. Join Brian Lofink, Executive Chef of Tria, for a meal that celebrates the multi-cultural cooking of his very own mother’s homeland: boulette soup with jumbo lump crab and chayote dumplings, shellfish-chicken broth, scallions; gayak, a selection of Mauritian street food; grilled curry marinated head-on shrimp with sauce rouge and hearts of palm salad; wood grilled prime filet mignon with peppercorn and red currant demi glace, grilled pineapple, achard de legumes, farata; brûléed banana tart with dulce de leche, vanilla-rum ice cream.

Price $160.00
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Thursday, May 2, 7pm: Restaurant Sneak Peek: Gabi with Peter Woolsey and Kenny Bush
Thursday, May 2, 7pm: Restaurant Sneak Peek: Gabi with Peter Woolsey and Kenny Bush
Peter Woolsey, the bigger-than-life personality behind très Frenchie Bistrot La Minette and its classic American counterpart La Peg, is wrapping up final preparations for his latest project Gabi, slated for an early summer opening. Peter has paired up with Minette’s Executive Chef Kenneth Bush and La Peg’s General Manager Brad Histand for Gabi, an all-day 1940’s Parisian Art Deco diner of sorts. Housed in the ground floor of the Hanover North Broad apartment building at Broad and Callowhill Streets, Gabi will feature casual French classics, including those on Peter and Kenny’s COOK menu this May: escargot; croque madame (ham, comte and bechamel on thick brioche with fried egg); moules frites (steamed mussels with fries); and a Gabi Ice Cream Sundae (or as the French say, Coupe Glacée) with handmade toppings. Ooh la la, indeed!

Price $175.00
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Friday, May 3, 7pm: Fowl Play: A Stockyard Duck Dinner with Will Lindsay and Mike Metzger
Friday, May 3, 7pm: Fowl Play: A Stockyard Duck Dinner with Will Lindsay and Mike Metzger
This May we are thrilled to welcome back Will Lindsay and Mike Metzger of Stockyard for a celebration of the mighty duck. Stockyard is the brainchild of Lindsay and Metzger, who originally met while cooking at White Dog Cafe. They frequently discussed their vision for their own restaurant, combining the use of whole animals and fine dining techniques with a casual feel. After going their own ways – Will working at Mercato and then Morimoto, Mike at Pumpkin and Kensington Quarters – they continued to talk about their dream of opening a restaurant. After months of planning, building and about a million visits to the permit office, Stockyard opened its doors in October 2016. While Stockyard specializes in sandwiches, this ain’t your hoagie joint. Will and Mike put a whole lotta love (and technique) into each menu component. And while we highly recommend you go try each and every Stockyard sandwich, Will and Mike are skipping sandwiches for one night, preparing a quack attack of mighty proportions: duck rillette with wild berry, cucumbers; pappardelle with duck confit, tomato, spinach, mushroom, lemon, parmesan; pan seared duck breast with celery root, dandelion greens, red wine, wild berries; duck fat biscuit with wild berries, white chocolate.

Price $155.00
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Saturday, May 4, 12pm: Vegetarian Indian Brunch with Rupen Rao of Rupen’s
Saturday, May 4, 12pm: Vegetarian Indian Brunch with Rupen Rao of Rupen’s
An early morning leisurely stroll on India’s streets showcases the bounty of regional food offerings amidst the sound of temple bells, the birds chirping and the daily hustle of passersby. Indian brunch food is regional, and bursting with flavor, so prepare your taste buds to the bold brunch flavors of India. Washington D.C. resident and Mumbai native Rupen is no stranger to COOK. While he has prepared more than a dozen lunches and dinners that left guests begging for more, this April is Rupen’s very first brunch appearance, so this is not to be missed! Rupen, 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. Following a saffron chai, enjoy a four course vegetarian brunch of masala scrambled eggs, spiced flattened rice (poha), spicy potato curry with fried bread (aloo poori) and mango lassi. Each participant will receive a copy of Rupen’s “Indian Cooking From My Mom” along with a jar of his delicious Indian simmering sauce. Recipes will be provided.

Price $120.00
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Sunday, May 5, 12pm: Vegan Cinco De Mayo with Christina Martin of Cooking to Nourish
Sunday, May 5, 12pm: Vegan Cinco De Mayo with Christina Martin of Cooking to Nourish
Grab your finest sombrero and vamonos to COOK for a vegan Cinco de Mayo celebration that is sure to be muy delicioso, regardless of dietary lifestyle! While working toward her culinary degree, Christina Martin 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 fiesta of flavorful, plant-based Mexican dishes: tostones; Mexican street corn; duo of tacos (mushroom and seitan) served with chips and guacamole and salsa; and tres leche cake. Que bueno! Recipes will be provided.

Price $110.00
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Tuesday, May 7, 7pm: Languedoc Wine Dinner with Joncarl Lachman of Noord and Winkel and Ashley Costanzo of Vintage Imports
Tuesday, May 7, 7pm: Languedoc Wine Dinner with Joncarl Lachman of Noord and Winkel and Ashley Costanzo of Vintage Imports
Stretching from Provence to the Pyrenees, France’s Languedoc region is a land of white sands, blue seas, green foothills. Oh, and wine, lots and lots of wine. In fact, approximately a third of French wines are produced here in the region that extends along the Mediterranean from the Spanish border in the west to the beginning of the French Riviera in the east. And when there’s seashore, you KNOW there’s sensational seafood, so this May, we’re pairing one of our favorite wine experts, Ashley Costanzo of local importer and distributor Vintage Imports, with one of our favorite seafood aficionados, Joncarl Lachman of Noord and Winkel, for an introduction to all things Languedoc. 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, and the soon-to-open Winkel, his breakfast and lunch Dutch-inspired eatery. Lachman’s dishes, which will be accompanied by M. Chapoutier wines selections chosen by Costanzo, include roasted asparagus with wild mushrooms and honey vinaigrette (paired with a white blend of Grenache Blanc, Roussanne, Macabeo and Vermentino); mussels with olive oil, Camargue rice, white wine, herbs and tapenade toast (paired with a rosé blend of Cinsault and Grenache); monkfish bourride (paired with a red blend of Syrah, Grenache and Carignan); and market fruit clafoutis (paired with Grenache).

Price $175.00
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Wednesday, May 8, 7pm: Wine + Swine: Rioja with Mitch Skwer of Vintage Imports and Nick Macri of La Divisa Meats
Wednesday, May 8, 7pm: Wine + Swine: Rioja with Mitch Skwer of Vintage Imports 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 Vintage Imports. 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 Spanish Rioja wine pairing dinner featuring a starter of pintxos upon arrival, served with gin and tonics, followed by white asparagus with bacon vinaigrette, paired with Monopole Rioja Blanco 2017; patatas Riojanas (stewed chorizo and potatoes), paired with Vina Real Rosado 2018; piquillo peppers stuffed with pork rillettes, paired with Siglo Saco Crianza 2015; slow roasted pig and Segovia style mushrooms, paired with Vina Herminia “Excelsus” 2014; and goxua (a layered dessert of pastry cream, whipped cream, sponge cake and caramel), paired with Lustau “Los Arcos” Amontillado Sherry.

Price $175.00
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Thursday, May 9, 7pm: Mother’s Day Soul Food Dinner with Malik Ali of South and His Mom Adrianne Ali
Thursday, May 9, 7pm: Mother’s Day Soul Food Dinner with Malik Ali of South and His Mom Adrianne Ali
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, pre-Mother’s Day supper, when he will be joined by, yes, his own mother Adrianne Ali, who has taught Malik a thing or two in the kitchen! We’re excited to host this mother-son pair as they share some of their family favorites, including Mom’s fried chicken with garlic potato sauce, corn relish and parsley; oxtail soup with chunky vegetables, tomato broth and cornbread croutons; soulful scallops with sweet potato grits and smoked collards; and strawberry bread pudding with cream cheese frosting and shortcake crumble. 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 $160.00
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Saturday, May 11, 1pm: Mother’s Day Vegetarian Empanada Making with Jezabel Careaga
Saturday, May 11, 1pm: Mother’s Day Vegetarian Empanada Making with Jezabel Careaga
Inspired by the bakers in her family— her grandmother Julia, mother Aurelia, and aunt Sara – Jezabel Careaga’s pastries are an evolution of recipes she prepared as a child. At Jezabel’s Studio in West Philly, Argentine expat Jezabel is known for her empanadas, the stuffed pastry baked or fried that you can find throughout Latin America – the O.G. Hot Pocket, you might say. This Mother’s Day weekend, join Jezabel for a hands-on empanada lesson, followed by a lunch of mushroom crostini; two savory empanadas – empanada de humita (spicy corn) and empanada de cebolla (onions, leeks and cheese)– served with a side salad, and for dessert, tortita de dulce de leche, chantilly y duraznos. 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 $100.00
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Sunday, May 12, 12pm: Private Event with Nick Macri of La Divisa Meats
Sunday, May 12, 12pm: Private Event with Nick Macri of La Divisa Meats

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Tuesday, May 14, 7pm: Private Philadelphia Magazine with Jason Cichonski
Tuesday, May 14, 7pm: Private Philadelphia Magazine with Jason Cichonski

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Wednesday, May 15, 7pm: Local Producer Dinner with Ryan Bloome of Terrain and Tim Mountz of Happy Cat Farm
Wednesday, May 15, 7pm: Local Producer Dinner with Ryan Bloome of Terrain and Tim Mountz of Happy Cat Farm
With multiple locations, Terrain celebrates the cycle of the seasons and the bounty of the land, both in its garden centers and in its cafe restaurants. In 2011, Chef Ryan Bloome joined the team at Terrain Garden Cafe as a line cook in the flagship Glen Mills location. His culinary talent and warm disposition allowed him to rise in the ranks in the kitchen to become the Head Chef in 2015. Now he has taken the helm at Terrain Cafe located in the lifestyle center, Devon Yard, where he continues his commitment to seasonality and sourcing locally. Using hand-selected local produce, meats and dairy products, Chef Ryan Bloome takes pride in crafting menus from the seasonal harvest of local farmers. One such farmer: Tim Mountz of Happy Cat Farm, a Kennett Square organic grower of high quality, open pollinated and heirloom seeds and seedlings. Join Ryan and Tim for a feast that is sure to get you ready for farmers market season: spring lettuces with preserved vegetables from last summer; ramp spaetzle, herbed crème fraîche, mustard greens, mushrooms; house made sausage with heirloom beans and spring onions; and polenta pudding, black walnut crumble, paw paw jam. It doesn’t get more farm-to-table than this!

Price $165.00
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Thursday, May 16, 7pm: Private Event with Damon Menapace of Le Virtu
Thursday, May 16, 7pm: Private Event with Damon Menapace of Le Virtu

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Friday, May 17, 7pm: Cookbook Author Event: Cuba Cooks: Recipe & Secrets From Cuban Paladares And Their Chefs with Guillermo Pernot
Friday, May 17, 7pm: Cookbook Author Event: Cuba Cooks: Recipe & Secrets From Cuban Paladares And Their Chefs with Guillermo Pernot
Two-time James Beard Award Winner Guillermo Pernot is credited for introducing Nuevo Latino cuisine to Philadelphia. While owner of ¡Pasion! earning accolades from Gourmet, Philadelphia Magazine and Fodor’s, Pernot was also named Esquire’s “Chef of the Year.” Pernot joined Cuba Libre Restaurant & Rum Bar as the top toque in the Fall of 2006. Award-winning chef Guillermo Pernot and acclaimed author Lourdes Castro unveil authentic Cuban recipes for home cooks, celebrating the bold flavors, creative techniques, and unique inspirations of the country’s finest paladares. In his cookbook Cuba Cooks Pernot explores Cuba, collecting dishes and stories that reveal a vibrant contemporary cuisine. Each dish has been adapted from the best private restaurants from Old Havana to Santiago de Cuba and Pernot’s own celebrated restaurant, Cuba Libre, marrying traditional foundations with modern influences. Join Pernot for a colorful and flavorful menu: pan Cubano con mango butter (pressed Cuban bread and homemade mango butter); ceviche de pez perro (hogfish ceviche, coconut milk and blackeye peas); cherna incrustada en malanga (taro-crusted grouper, sour orange sauce); lechón a la Cubana (roasted pork Cuban style, mojo and steamed yuca; and flan de queso (cheese flan). Each guest will receive a copy of Pernot’s “Cuba Cooks.”

Price $185.00
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Saturday, May 18, 3pm: Cheese-101: The French Classics with Kealan O’Donnel of Whole Foods
Saturday, May 18, 3pm: Cheese-101: The French Classics with Kealan O’Donnel of Whole Foods
The cheese plate. Seemingly ubiquitous at any get together, the cheese plate deserves careful consideration – variety, texture, accompaniments, pairings and, of course, presentation. So if you’re looking to up your cheese plate game, learn from the best – Kealan O’Donnel, the cheese buyer at Philadelphia’s Center City Whole Foods. Kealan’s May cheese board selections for this happy hour include French classics: camembert with toasted baguette, fresh apple and sour cherry spread; roquefort with butter crackers, fresh pear and caramelized walnuts; and mimolette with black pepper crisp, prosciutto and fig jam. In addition to tasting notes on the pairings, Kealan will cover the history and production methods behind these Frenchie fromages. Plus, where there's cheese, there's wine – French wine selections will be offered!

Price $95.00
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Sunday, May 19, 12pm: Bites of Spring with Scott Megill
Sunday, May 19, 12pm: Bites of Spring with Scott Megill
Had it with winter and looking to put some spring in your step? Join veteran COOKing instructor Scott Megill for an homage to spring. Scott 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, farm-to-table fare and his May appearance at COOK is no exception. Join us for a spring celebration lunch menu of potato leek soup with baby green, baby root, bay scallops; asparagus salad with salmon, egg, pecan, mustard; short rib flatbread with spring onion, romesco, local cheese; and strawberry rhubarb crisp with black pepper, buttermilk ice cream.

Price $120.00
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Tuesday, May 21, 7pm: Modern North Indian Cuisine with Sanjoy Banik and Shafi Gaffar of Makhani
Tuesday, May 21, 7pm: Modern North Indian Cuisine with Sanjoy Banik and Shafi Gaffar of Makhani
Located in Old City, Makahani specializes in northern Indian cuisine, from tandoori oven dishes to creamy curries. Makhani owner Shafi Gaffar, who in 2013 took over Philly mainstay Tandoor and opened two new locations, has paired up with Executive Chef Sanjoy Banik, who has a history with Shafi’s family, having worked with them at Desi Village in King of Prussia, Khajuraho in Ardmore, Laxmi’s Indian Grille in Manayunk, and Tandoor in University City. Together again at Makhani, Sanjoy and Shafi have given north Indian fare the upscale treatment, serving modern, composed plates of dishes normally served family style. For their COOK debut, the duo will prepare a four-course dinner of Tandoori wings; lasooni gobi; mango chicken, makhani chicken and naan bread; and for dessert, rice pudding and mango cheesecake. Bonus: a mango rum cocktail!

Price $155.00
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Wednesday, May 22, 7pm: An Evening with Steve Ackner of Ocean Prime
Wednesday, May 22, 7pm: An Evening with Steve Ackner of Ocean Prime
Ocean Prime is a modern American restaurant and lounge from renowned restaurateur Cameron Mitchell specializing in incredible seafood and prime steaks. In 2013, Michigan-raised Steve Ackner joined the Ocean Prime team on the line in Troy and has since risen rapidly through the ranks. His career with Ocean Prime has taken him to Manhattan, back to Michigan, up to Boston, down to Florida, and now to Philadelphia, where he is Executive Chef. Steve makes his COOK debut this May with one decadent menu: Cucumber Gimlet (Bombay Sapphire gin, muddled cucumber, fresh lime, simple syrup); Sonoma goat cheese ravioli with Golden Oak mushrooms; ahi tuna tartare with avocado, crisp wontons and ginger ponzu; surf and turf with petite filet mignon, Chilean sea bass, whipped potatoes, Champagne truffle sauce; and crème brûlée. This will be one PRIME party!

Price $160.00
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Thursday, May 23, 6pm: Pairing Salts Happy Hour with Atsuko Boyd and Chris Allen
Thursday, May 23, 6pm: Pairing Salts Happy Hour with Atsuko Boyd and Chris Allen
Deciding which wine to pair with your party snacks can be a headache. Thankfully, there are a couple of wine loving, food geeks in Philly that are setting out to completely take the guesswork out of it for you and turn you onto new flavors while at it. Atsuko Boyd and Chris Allen, inventors of Pairing Salts, have embarked on a new journey to enlighten folks on the importance of salt and high quality herbs and spices that will bridge the gap with food pairing and enhance the overall flavor profile of the bottle you just dropped some coin on. To put it simply, take a cue from the pairing salt and serve the corresponding wine; for example, Syrah Pairing Salt calls to Syrah! Atsuko and Chris invite you to a happy hour of Pairing Salts hors d'oeuvres, complemented by wine selections: popcorn with our Chardonnay Salt; grilled beef, artichoke and halloumi skewers with spring vegetable crudite and fava bean hummus (also prepared with Chardonnay Pairing Salt); Syrah Pairing Salt cured salmon with deviled egg spread on blini; lamb sliders with onion jam and mint served with sweet potato fries and jalapeño mayonnaise (prepared with Cabernet Pairing Salt).

Price $115.00
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Friday, May 24, 12pm: The Middle Eastern Spice Market with Samar Lazzari of Stoa Takeaway
Friday, May 24, 12pm: The Middle Eastern Spice Market with Samar Lazzari of Stoa Takeaway
Middle Eastern cuisine is beloved for its use of a spectrum of spices, lending big, bold flavors that transport you to the aromatic spice markets of Marrakech, Istanbul and beyond. A working knowledge of spices can take your cooking to a new level. Enter: Samar Lazzari of Stoa Takeaway, now in operation and open to the public in South Philly’s Bok Building. Join Samar for a TGIF lunch demo that covers just SOME of her go-to spices – Aleppo pepper, black lime, cardamon, cinnamon, coriander, cumin, mahlep, nigella seeds, saffron and sumac. Enjoy a three-course lunch of spring legume balila with warm cumin-garlic vinaigrette and Aleppo-Za’atar crackers; Old Damascus beef kebob with Kabsa spiced rice (garnished with fried almonds and raisins) and mint-laban and spring salata mafrouma (mint yogurt sauce and spring chopped salad); and kenafe Nabulsieh, a dessert of shredded phyllo dough filled with a mahlep infused brined cheese, topped with chopped pistachio and drizzled with an orange blossom syrup. And just in case you have to head back to the office, we’ll top it all off with a reinvigorating Turkish coffee with cardamom. People of the world, spice up your life!

Price $100.00
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Tuesday, May 28, 7pm: Pasta Makes Perfect with Michael Vincent Ferreri of Res Ipsa
Tuesday, May 28, 7pm: Pasta Makes Perfect with Michael Vincent Ferreri of Res Ipsa
Located on the 2200 block of Walnut Street is Res Ipsa, a collaboration between Tyler and Nicole Akin of Stock and Mark Capriotti and Mark Corpus of ReAnimator Coffee. Taking its name from the Latin phrase res ipsa loquitor ("the thing speaks for itself"), Res Ipsa operates as a cafe during the day and in the evening changes over to a full-service restaurant! Res Ipsa Chef Michael Vincent Ferreri’s menu is not only influenced by his own Italian roots but also by his time working at Zeppoli, Chef Joey Baldino’s beloved Sicilian-inspired BYOB. Michael’s pasta dishes are the stuff of legends, so this May Ferrari will be preparing a feast of endless pasta-bilities. Ferrari will demonstrate how to prepare pasta dough by hand as well as how to roll a variety of pasta shapes. Sounds like a good time, but the real payoff in going to such a class is in eating the pasta! So come carb-load with the best of them – mangia!

Price $170.00
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Wednesday, May 29, 7pm: Southern Comfort with Chad Rosenthal of The Lucky Well
Wednesday, May 29, 7pm: Southern Comfort with Chad Rosenthal of The Lucky Well
The Lucky Well, located in Ambler, is operated by Food Network Star and restaurateur Chad Rosenthal. While The Lucky Well specializes in Memphis-style BBQ, there is so much more: creative, seasonal comfort food, a top-shelf whiskey bar and a live blues lounge. The Lucky Well has struck a chord and has two more locations in the works – one in Philly’s developing Spring Arts District. With outdoor barbecue season approaching, we can’t think of a more perfect time for Chad Rosenthal to make his COOK debut, when he’ll prepare a southern supper of warm cornbread with honey-walnut butter; grilled oysters with brisket fat, vinegar and herbs; raw collard green salad with fresh cherries and bacon and ramp vinaigrette; a "Memphis Plate" of St. Louis dry rubbed pork spare ribs, mustard slaw, Castle Valley Mill grits, heirloom beans, and crispy pork belly; and a dessert pairing of Jack Daniels neat and warm peanut butter cookies. Ya’ll are gonna love it!

Price $155.00
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Thursday, May 30, 7pm: Spring Vegetable Soiree with Matt Gansert and Khoran Horn
Thursday, May 30, 7pm: Spring Vegetable Soiree with Matt Gansert and Khoran Horn
Every spring at COOK, after months of root vegetables and roasted meats (not that there’s anything wrong with that), everything comes up green – peas, ramps, fava beans and fiddlehead ferns awaken our tastebuds to the lighter, more delicate months of spring. Join us as Matt Gansert and Khoran Horn pay tribute to all things spring: an amuse bouche pea velouté, followed by spring lettuce with nom phrik dressing and apricot; beef tataki, braised morels and coffee shoyu; an intermezzo of watermelon kombucha; crab agnolotti with green garbanzo pesto; polenta with fiddlehead ferns and brown butter; rhubarb and orange tart with ginger ice cream. Both Matt and Khoran have eclectic resumes with Matt’s including Pub & Kitchen, Will BYOB and Jaxon BYOB, while Khoran’s includes Rouge, The Moshulu, The Union League and his own endeavor Stripp’d Juice. This is one helluva spring awakening! Please note that this class is not vegetarian.

Price $160.00
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Friday, May 31, 7pm: Private Event with Peter Woolsey of Bistrot La Minette, La Peg and Gabi
Friday, May 31, 7pm: Private Event with Peter Woolsey of Bistrot La Minette, La Peg and Gabi

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