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Saturday, February 1, 12pm: Big Ol’ Brunch with Becca O’Brien of Two Birds Catering And Canning
Saturday, February 1, 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: huevos rancheritos with chorizo, corn tortillas,  refried beans,  queso chihuahua,  smoked poblano cream and a fried quail egg; spinach salad with warm bacon vinaigrette, roasted root vegetables, smoked spicy pecans, herb toast and a poached egg; leek and mushroom frittata with grilled flank steak and smokey roasted potatoes; stuffed banana bread French toast with maple mascarpone, candied walnuts, creme anglaise and whipped cream. 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.
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Price $120.00
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Sunday, February 2, 5pm: Private Event with Katie Cavuto of Nourish Breathe Thrive
Sunday, February 2, 5pm: Private Event with Katie Cavuto of Nourish Breathe Thrive
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Wednesday, February 5, 7pm: An Evening with Jonathan Dearden of Red Owl Tavern
Wednesday, February 5, 7pm: An Evening with Jonathan Dearden of Red Owl Tavern
Red Owl Tavern’s Executive Chef Jonathan Deardon knows hospitality. Following posts at Andre Balazs properties in NYC, Deardon served as Executive Chef at Jarde Mountain Resort in Saint Lucia, recognized by Travel + Leisure as the top resort in the Caribbean and #3 best resort in the world. From there, Deardon joined the Kimpton Hotels & Restaurants family at Radiator, a chef-driven cocktail bar in the Kimpton Mason and Rock Hotel in Washington, DC. Deardon won multiple accolades while at Radiator, including “Best Chef on the Block” for the East Coast championship on ABC’s The Chew. Join us as Deardon returns to COOK, featuring a menu of smoked eggplant with whipped ricotta, lemon, roasted pepitas, red vein sorrel, chile spice; halibut crudo with yuzu koshu, cucumber, mint, smoked trout caviar; brown sugar cured duck breast with braised sunchokes, crispy leeks, watercress chimichurri; and a dessert of olive oil cake with green strawberries, cardamom ice cream. more info

Price $165.00
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Thursday, February 6, 7pm: Mastering French Home Cooking with Kenny Bush of Gabi
Thursday, February 6, 7pm: Mastering French Home Cooking with Kenny Bush of Gabi
Kenneth Bush, former Executive Chef of the très Frenchie Bistrot La Minette, has paired up with Minette owner Peter Woolsey 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 features casual French classics. Though Kenneth 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 2011, he won the prestigious and super cool “Questlove Cook Off.” 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 January 2014. This February Kenny’s homey, Frenchie menu includes shrimp-avocado salad and duck confit with orange sauce, plus two other tbd dishes. Ooh la la, indeed! more info

Price $175.00
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Friday, February 7, 6pm: Sipping Sonoma with Jeff Holden of Breakthru Beverage
Friday, February 7, 6pm: Sipping Sonoma with Jeff Holden of Breakthru Beverage
Sonoma Valley is wine country at its best and the birthplace of California’s wine industry. Cradled between the Mayacamas and the Sonoma Mountain ranges, Sonoma Valley encompasses a rolling patchwork of vineyards, quaint farms and 13,000 acres of scenic parkland. Join Jeff Holden of wine distributor Breakthru Beverage for an oenological tour of Sonoma via five different grapes and five different AVAs: Gloria Ferrer Blanc de Blancs, Carneros; Gundlach Bundschu Gewurztraminer 2017, Sonoma Coast; Hartford Court Russian River Valley Pinot Noir 2017; Pedroncelli Mother Clone Zinfandel 2017, Dry Creek Valley; Alexander Valley Vineyards Cabernet Sauvignon 2017. Please note that no full dinner will be served, but there will be light bites.
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Price $115.00
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Saturday, February 8, 12pm: A Taste of Ghana with Gail Owusu
Saturday, February 8, 12pm: A Taste of Ghana with Gail Owusu
Gail Opoku Owusu's love of cooking came from an early age, learning how to create the soulful and delicious food of her Ghanaian heritage. A graduate of The Culinary Institute of America, Gail went on to work at Kiawah Island Golf Resort in Kiawah Island, South Carolina and with Sage Hospitality before establishing her own company, Opoku Catering. For her COOK debut, Gail is treating 16 lucky guests to a tasting tour of the culturally diverse West African nation of Ghana. Following a welcome beverage of sobolo (hibiscus tea punch) and a street food amuse bouche trio of meat pie, Chin Chin bar nuts and yam fritter, enjoy a Kenkey Napoleon (corn maize dough layered with egg, snapper, prawns and chili tomato sauce); lamb suya kebab with waakye and tatale (spiced lamb kebab with rice and beans and plantain fritter); Ghana pancake with wild honey; and peanut toffee mignardises. more info

Price $115.00
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Sunday, February 9, 12pm: Indian Brunch with Rupen Rao of Rupen’s
Sunday, February 9, 12pm: 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 February Rupen is doing brunch, 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 chickpeas and potato curry with fried bread (aloo poori) and halwa. 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.
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Price $120.00
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Tuesday, February 11, 7pm: Aphrodite Cooks! With Frances Vavloukis
Tuesday, February 11, 7pm: Aphrodite Cooks! With Frances Vavloukis
Celebrate the love of Greek food and the Greek food you love with someone we love: Frances Vavloukis. The veteran COOKing instructor and wellness coach invites you to drink it in with your eyes, take in the aroma, taste the sweet and the savoury, and listen to that crisp sound as you dig into a festive love-themed feast. Frances’ menu features a mezze spread of  potato skordlia with Ouzo and kalamata olives, taramosalata (fish roe spread), ktipiti kafteri (roasted red pepper and feta dip), spanakopita triangles (phyllo triangles stuffed with spinach and feta), loukaniko (Greek sausage), all served with warm pita bread brushed with olive oil and oregano; spanaki salata me reivethia, domata, kai feta (spinach salad with chickpeas, tomatoes, kalamata olives and feta); frescos solomos me portokali prasines elies (grilled salmon with orange and green olives), served with pilafi me arakas (saffron rice pilaf with green peas) and amyes me domata (Greek style okra); and kormos, a Greek chocolate biscuit dessert. 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.
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Price $175.00
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Wednesday, February 12, 6pm: A Very Vegan Valentine Happy Hour with Rachel Klein of Miss Rachel’s Pantry
Wednesday, February 12, 6pm: A Very Vegan Valentine Happy Hour 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: pretzel bun sliders with dill chevre, salt-roasted beet and a pickle salad; handmade fettuccine carbonara with sun-dried tomato pancetta; and fudgy brownies. Plus, what’s a happy hour without the booze? Following a surprise cocktail, vegan wine selections will accompany the small plates. The timing of this class couldn't be better for a plant-based menu, as the New Year often inspires us to try new (and sometimes healthier) things. Come. Learn. Eat your veggies! more info

Price $125.00
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Thursday, February 13, 6pm: Empanada Happy Hour with Jezabel Careaga of Jezabel’s
Thursday, February 13, 6pm: Empanada 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 empanadas de carne (tradicional NW Argentine spicy beef with raisins) and empanadas de verduras (roasted seasonal veggies with bechamel and parmesan), served with roasted veggies and romesco. Bonus: a dessert of torta de almendras with yogurt mousse and raspberries. 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. more info

Price $120.00
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Friday, February 14, 7pm: Soul Food For Lovers with Malik Ali
Friday, February 14, 7pm: Soul Food For Lovers with Malik 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. So grab your soulmate (if you are so inclined) and join Malik Ali for a soulful Valentine’s dinner including Cajun fried shrimp salad with green goddess and pickled red onion; five-cheese crab mac and cheese with cornbread gremolata; braised lamb with sweet potato mash, cream spinach, red wine sauce; and strawberry shortcake bread pudding. Most recently in the kitchen at SOUTH, Malik previously 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! more info

Price $175.00
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Saturday, February 15, 1pm: Stirring Up Love with Monica Mannion
Saturday, February 15, 1pm: Stirring Up Love with Monica Mannion
Monica Mannion’s cooking trajectory is a full circle. Born in Mexico City, she attended the Cambridge Cookery School in the UK and found herself living in Shanghai, where she became the private chef for a Mexican diplomat. Monica’s connection to Mexican cuisine is deeply personal, and it’s her mission to expose her audience to the wide diversity of her homeland’s cooking, beyond the ubiquitous Tex Mex and Texicali fare that we all know. Monica returns to COOK this February for a love-themed lunch that features unique flavor combinations, transforming our senses: crema de cilantro con ajonjolí garapiñado (cream of cilantro with candied sesame seeds); pollo en salsa de pétalos de rosa (chicken in rose petal sauce); pastel de natas con naranja e hinojo (orange and fennel cake with nata, the sweet, silky cream that congeals from boiling raw milk); and to get you in the spirit of the afternoon, a tequila and chocolate cocktail! more info

Price $115.00
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Tuesday, February 18, 7pm: Breakfast For Dinner with Joncarl Lachman of Noord and Winkel
Tuesday, February 18, 7pm: Breakfast For Dinner with Joncarl Lachman of Noord and Winkel
Fun fact: When Joncarl Lachman was in the planning stages of Noord, his beloved East Passyunk BYOB that features Northern European fare, he wanted to call it Winkel. Five years later, Lachman opened a restaurant by the name of, yes, Winkel. Located in the former More Than Just Ice Cream space at 11th and Locust Streets, Winkel, which means ‘little shop’ in Dutch, serves breakfast (all day!) and lunch with hints of Dutch inspiration, including some “greatest hits” dishes both from Lachman’s Neuf days and his Chicago eatery days. And while, yes, there are eggs and pancakes, this isn’t your humdrum diner fare. Joncarl continues to expand palates with exciting new flavors, and his February breakfast-for-dinner themed COOK appearance is sure to do just that. While the menu is largely TBD, Joncarl will be serving rabbit frittata with white beans and chives, as well as almond vla for dessert. Join us, and you’ll understand why we commonly refer to Joncarl as the Darling Dutchman! Please note this dinner is not vegetarian.
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Price $170.00
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Wednesday, February 19, 7pm: An Evening with Edmund Konrad
Wednesday, February 19, 7pm: An Evening with Edmund Konrad
Philly native Edmund Konrad’s culinary aspirations began quite early. Graduating from Mercy Vocational High School where he studied culinary arts, Eddie continued his training at Johnson & Wales University and then returned to his hometown to work in the iconic Le Bec-Fin. Following a term at NYC’s Del Posto, Eddie once again returned to Philadelphia, working under Top Chef winner Nicholas Elmi at Laurel. Following in Elmi’s footsteps, Eddie competed in last season’s Top Chef, quickly becoming a fan favorite. What’s next for Eddie is under wraps, but what we do know is that we are honored to host his return to COOK this February with what looks to be an incredible menu. Though subject to change, his working menu features an oyster with whipped pomegranate, green apple, yuzu; lobster with celery, tarragon, grapefruit; Pacifico striped bass with sea vegetables, radish, lemon,  jalapeño, horseradish; porcelet with brassicas, “giardinara”; Hudson Valley duck with sweet potato, mint, pecans, blood orange; and grilled white cake with vanilla custard and citrus. more info

Price $175.00
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Thursday, February 20, 7pm: Taco Omakase with Vincent Gianni of Aqimero
Thursday, February 20, 7pm: Taco Omakase with Vincent Gianni of Aqimero
Omakase is a Japanese phrase used in restaurants that means "I'll leave it to you." While the term is most closely associated with sushi restaurants, Executive Chef of Richard Sandoval’s Aqimero Vincent Gianni returns to COOK to give tacos the omakase treatment. Following a trio of street snacks (street corn, corn tostada and chileatole), Vincent will serve a series of six tacos including Osetra with buckwheat, finger lime; toro with uni, finger lime; scallop with lemon crème, winter truffle; rabbit with red mole, fresno pepper; bone marrow with tomatillo, cilantro; Wagyu with caviar, soubise; an entree of duck with mole negro, jicama, jalapeño; and for dessert, yes, a chocotaco with vanilla mezcal ice cream and chocolate. more info

Price $180.00
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Friday, February 21, 7pm: Private Event
Friday, February 21, 7pm: Private Event
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Saturday, February 22, 12pm: An Afternoon with Chad Durkin of Porcos Porchetteria + Small Oven Pastry Shop
Saturday, February 22, 12pm: An Afternoon with Chad Durkin of Porcos Porchetteria + Small Oven Pastry Shop
Once upon a time in a not-so-far-away place called Washington Avenue, there lived a bakery and pizza shop called Kermit’s, helmed by pastry chef Chad Durkin, former competitor on TLC’s Next Great Baker. Durkin went on to play an integral role in the Cake Boss world, both appearing on the show and overseeing research and development for Buddy Valastro’s Carlo’s Bakery chain. Kermit’s eventually closed its doors, and since then, Washington Avenue has undergone some renovation. Joining neighbors Dock Street Brewery, Cafe Ynez and Chick’s, Chad Durkin has returned to the new and improved Washington Avenue in the same building that once housed Kermit’s! In fact, Durkin has opened two side-by-side operations. On one side: Porcos Porchetteria, serving their own spin on Philly’s Italian-style roast pork sandwich, as well as other signature sandwiches and salads. On the other side: Small Oven Pastry Shop, which sells an assortment of pastries available by the piece or bakers dozen, as well as a weekend-only selection of salads and panini style sandwiches. Durkin heads to COOK this February with a tasting menu of both operations: Porcos veggie meaty-ball with house gravy; Fiona apple salad with shaved fennel and apple, endive, mixed greens with lemon fennel vinaigrette; porchetta bowl with sliced porchetta, crackling powder, ciabatta, rapini sauce, prosciutto chip; and baba au rhum with candied pistachio, Grand Marnier sabayon, orange blossom ice cream. Porchetta and pastry – what’s not to love? more info

Price $115.00
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Sunday, February 23, 12pm: Pizza Making for Kids with Kelly Anne Davis
Sunday, February 23, 12pm: Pizza Making for Kids with Kelly Anne Davis
Got pint-sized pizza fans in your family? Bring them to COOK as Culinary Instructor Kelly Anne David leads a fun-filled pizza party. First, guests will roll up their sleeves as Davis helps them prepare the pizza dough (both traditional and cauliflower-based doughs!). Then it’s time to top the pizzas and bake them off. Recommended for children of ages 6 and up. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!
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Price $45.00
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Monday, February 24, 7pm: Proper British Pub Fare with Brian Ricci of Philabundance
Monday, February 24, 7pm: Proper British Pub Fare with Brian Ricci of Philabundance
If there’s ever a time of year to eat like a Brit, it’s the dead of winter. Proper pub fare is cold weather comfort food at its finest. And if anyone knows pub fare, it’s Brian Ricci, whose diverse cooking career includes posts at several Philly gastropubs, including Pub & Kitchen, Kennett and Brick & Mortar, earning nods from Esquire and Travel & Leisure. This February, come in from the cold and enjoy a hearty four-course supper of British pub classics, including a charcuterie plate of brawn, baby gherkins and mustard; beans on toast, fish and chips; and for dessert, sticky toffee pudding. Oh, and plenty of English beer. Brilliant!
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Price $165.00
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Tuesday, February 25, 7pm: Private Event with Laura Frangiosa of Analog Supper Club
Tuesday, February 25, 7pm: Private Event with Laura Frangiosa of Analog Supper Club
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Thursday, February 27, 7pm: Restaurant Sneak Peek: The New Hotel Dupont with Tyler Akin
Thursday, February 27, 7pm: Restaurant Sneak Peek: The New Hotel Dupont with Tyler Akin
One could say Tyler Akin’s life thus far has been filled with independent choices and unexpected ventures. Originally set to follow in his lawyer-come-judge father’s footsteps by enrolling in law school, Wilmington native Akin walked away from pursuing a law degree, opting instead to earn a culinary arts degree from L’Academie de Cuisine in Washington, D.C., while staging at minibar by José Andrés. Following posts at Michelin-starred Komi under chef-owner Johnny Monis as well as his follow-up Little Serow, Tyler then left D.C. behind to work for a certain Philadelphia chef whose star was on the rise – Michael Solomonov. Two years later, the Zahav Sous Chef then took another unexpected turn, opening his own first restaurant, Stock, a Southeast Asian BYOB in Fishtown. Next, the chef-owner, who had become known for his pho, decided to open Res Ipsa, an all-day restaurant and café with a dinner menu of Sicilian-influenced fare. His latest venture, by comparison, is less of a departure but rather a return. In Spring 2020, Akin will fulfill a nearly life-long dream helming a new brasserie at the iconic Hotel Du Pont, where he celebrated many milestone moments with his family at the hotel’s storied Green Room. The Chef-Partner of the hotel’s new restaurant is in the process of developing a French menu with influences from Provence and North Africa. Be among the first to preview Tyler’s upcoming venture when he makes a February appearance at COOK, preparing steak tartare with chopped filet, citrus, endive, Calabrian chili; pissaladière with honey-glazed guanciale, anchoïade; swordfish à la Grecque with taramasalata, feta; and Paris-Brest, a pâte à choux pastry with pistachio cream. more info

Price $180.00
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Friday, February 28, 7pm: Cooking with Mom with Erik Oberholtzer of Tender Greens and His Mother Sherry Oberholtzer
Friday, February 28, 7pm: Cooking with Mom with Erik Oberholtzer of Tender Greens and His Mother Sherry Oberholtzer
Over a decade ago, Erik Oberholtzer opened his first Tender Greens, an early pioneer in the fast-casual movement, serving “farm-to-fork” salads, sandwiches, soups and more. Years later, Tender Greens had taken Southern California by storm, which caught the attention of Danny Meyer, the man behind Union Square Hospitality Group (and, yep, Shake Shack!). Tender Greens is the only investment Union Square has ever made, and as a result, Tender Greens is now expanding to the East Coast. With more than two dozen locations in California, Tender Greens now has locations in Boston and NYC. Next up: Philadelphia! To mark the occasion, Erik Oberholtzer is bringing his Tender Greens ethos to COOK, along with his mother Sherry Oberholtzer, who provides inspiration for the evening’s menu! Join the duo as they prepare a Tender Greens Salad of heirloom radishes, carrots, beets, fennel, shallot vinaigrette; Philly oyster chowder with Jersey Crackers, Blue Point oysters, organic potatoes, leeks, celery, raw milk, parsley; mushroom bolognese with hemp rigatoni, Primordia mushrooms, carrot, fennel, garlic, onion, parmesan, San Marzano tomatoes, oregano, chili; and chocolate fondue. Please note this dinner is not vegetarian/vegan.
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Price $160.00
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Saturday, February 29, 1pm: Layered Up! The Art Of The Trifle with Joe Green of Affinity Confections
Saturday, February 29, 1pm: Layered Up! The Art Of The Trifle with Joe Green of Affinity Confections
Join Joe Green of Affinity Confections for a trifling matter. That’s right, this February Joe returns for an afternoon dedicated to trifle, the British dessert classic that features layers upon layers of sponge cake, custard, and add-ins such as fruit or chocolate. 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 trifles: chocolate trifle with chocolate cake, espresso chocolate pastry cream and chocolate ganache; lemon coconut trifle with layers of white cake, lemon curd, coconut, and vanilla cream; almond trifle with layers of chocolate or white cake with an almond cream and toasted almonds. more info

Price $85.00
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Sunday, March 1, 1pm: Donut Making with Carol Ha of Okie Dokie Donuts
Sunday, March 1, 1pm: Donut Making with Carol Ha of Okie Dokie Donuts
Okie Dokie Donuts began as a fun side project in 2012 by Carol Ha, as a way to spread some happiness with doughnuts that just happen to be gluten free. Carol has worked in kitchens all over Philadelphia, including La Colombe, Martha, the Dandelion and Walnut Street Café. In 2019, Ha decided to take on Okie Dokie full-time, and her donuts are making quite the splash in Philadelphia, popping up all over town. We’re delighted to welcome Carol for an afternoon of donuts and nothing but donuts, covering everything from dough preparation to frying techniques to donut decoration. Guests will not only enjoy freshly fried donuts but will decorate their own donuts, which they can take home to enjoy (or scarf down immediately – no judgement here!), along with a make-at-home kit of dry dough mix. Do-nuts, y’all! more info

Price $90.00
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Wednesday, March 4, 6pm: Tiki Drinks with Daniel Kulisek of The Loews Hotel and Ann Marie Miller of Moet Chandon
Wednesday, March 4, 6pm: Tiki Drinks with Daniel Kulisek of The Loews Hotel and Ann Marie Miller of Moet Chandon
Sick of the cold weather? Then warm up at COOK’s “one night only” Polynesian oasis. The tiki bar concept - the exotic–themed drinking establishment that served elaborate cocktails, especially rum-based mixed drinks such as the "mai tai" or "Zombie cocktail", came to popularity in the 1930s, 40s and 50s. Tiki bars were aesthetically defined by their Tiki culture décor based upon a romanticized conception of primitive tropical cultures. Join Loews Hotel Beverage Manager Daniel Kulisek and Ann Marie Miller of Moët Hennessy for a happy hour of terrifically tiki cocktails: Bananarama (Hennessy, pineapple, chocolate, banana, curry); In regards to Old San Juan (Belvedere, pineapple, ginger, allspice, lime); Keep It To Yourself (Glenmorangie, Campari, lemon, pistachio orgeat); “Mya? No Youra!” (Volcan, spiced coconut, lime). Please note that no full dinner will be served, but there will be light bites.
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Price $115.00
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Friday, March 6, 6pm: Cheeses Of The East Coast with Kealan O’Donnel of Whole Foods
Friday, March 6, 6pm: Cheeses Of The East Coast with Kealan O’Donnel of Whole Foods
Wisconsin, mish-consin… The East Coast is where it’s at. From Vermont’s Jasper Hill Farm to North Carolina’s Boxcarr Creamery, the Eastern Seaboard has so much variety for your cheeseboard. Join Kealan O’Donnel of Whole Foods for a tasting tour of our Eastern neighbors: from Vermont, Jasper Hill Farm’s Harbison, a soft ripened cow’s milk cheese, served with baguette, apples and sopressata; from North Carolina, Boxcarr Creamery’s Rockets Robiola, an ashed, soft ripened cow’s milk cheese, served with 34 Degree Crackers and raspberry jam; from Maryland, Firefly Farms’ Bloomy Breeze, a cow’s milk cheese, served with baguette, honey and toasted almonds; plus, a fourth surprise cheese selection! more info

Price $110.00
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Sunday, March 8, 12pm: Big Ol’ Brunch with Becca O’Brien of Two Birds Catering & Canning
Sunday, March 8, 12pm: Big Ol’ Brunch with Becca O’Brien of Two Birds Catering & 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: biscuit and gravy with fried quail egg; spring greens, panzanella salad with poached egg; leek, mushroom and house smoked bacon frittata with spicy potato hash; vanilla pain perdu with orange butter, maple, creme anglaise and candied walnuts. 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.
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Price $120.00
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Tuesday, March 10, 7pm: Dinner with Friends: An East Passyunk Collaboration Dinner with Lee Styer of Fond, Joncarl Lachman of Noord and Randy Rucker of River Twice
Tuesday, March 10, 7pm: Dinner with Friends: An East Passyunk Collaboration Dinner with Lee Styer of Fond, Joncarl Lachman of Noord and Randy Rucker of River Twice
Some neighbors can rely on each other for a cup of sugar. And then there are the neighbors who can rely on each other for spare oysters and foie. Among the latter type are Lee Styer of Fond, Joncarl Lachman of Noord and Randy Rucker of River Twice – three East Passyunk neighbors (and friends) whose establishments overlook the iconic Singing Fountain. The trio recently collaborated at a fundraiser at FringeArts, and we’re psyched to host the three chefs for a “dinner with friends” dinner that is sure to be one for the books. In case you need introductions, let’s start with Lee. After putting in years of hard work in the all-star kitchens of restaurants like Le Bec-Fin and Lacroix, Lee emerged as one of Philly’s most exciting young culinary stars with Fond, one of the first of Passyunk Avenue’s renaissance restaurants. After spending years in Chicago, Joncarl, a proud native Philadelphian, returned to his hometown, choosing the booming Passyunk Avenue as the location for Noord, his Northern European BYOB. Last but not least is Randy, whose River Twice just recently earned three bells from Philadelphia Inquirer’s Craig Laban AND three stars from Philadelphia Magazine, making his modern American eatery the latest talk of the town. ‘The more, the merrier’ has never been truer – join us for a collaboration dinner to remember. Please note that dietary restrictions cannot be accommodated.
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Price $185.00
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Wednesday, March 11, 7pm: A Taste Of The Adriatic with Lucio Palazzo of Sojourn Restaurants and Nick Baitzel of Jet Wine Bar
Wednesday, March 11, 7pm: A Taste Of The Adriatic with Lucio Palazzo of Sojourn Restaurants and Nick Baitzel of Jet Wine Bar
Separating the Italian peninsula from the Baltic peninsula is the Adriatic Sea, renowned for its clear but vibrant blue waters and sun-soaked, rocky beaches. The rustic but fresh cuisine of the Adriatic coast is a seafood lover’s paradise, but there’s much more to this region, which is influenced by the heartier cooking cultures of Eastern Europe. This March, your travel guide is Lucio Palazzo, who was born and raised in Friuli, a northeast Italian region bordering Austria, Slovenia and, yes, the Adriatic Sea. Lucio is Culinary Director for Sojourn Restaurants, including Rex 1516, Jet Wine Bar, Cafe Ynez and the upcoming Sor Ynez. Joining Lucio is Nick Baitzel, General Manager of Jet Wine Bar, who will provide wine pairings for Lucio’s traditional Adriatic dishes, including capesante gratinate (Venetian broiled scallops); brodetto alla Triestina (seafood stew from Trieste, served with firm white polenta on the side); potato gnocchi with brown butter, sage, Shepherd’s Delight; lamb peka (lamb roasted under coals in a traditional bell grill with potatoes, peppers, onions and herbs); and apple strudel with vanilla ice cream. more info

Price $180.00
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Thursday, March 12, 7pm: An Evening with Justine MacNeil and Crochet of Fiore
Thursday, March 12, 7pm: An Evening with Justine MacNeil and Crochet of Fiore
Located in Philadelphia’s Queen Village, Fiore is an Italian inspired all day cafe, amaro bar and restaurant with a menu that showcases wood-fired vegetables and meats paired with delicate handmade pasta. Prior to Fiore, Co-Chef/Owner Justine MacNeil’s resume includes iconic NYC spots Del Posto, Craft and the Dutch. For her COOK debut, Justine MacNeil is preparing a wonderfully wintry menu: an antipasti course of chicory with shallot vinaigrette and shaved parmigiano reggiano; two pastas including swiss chard tortelloni with prosciutto, sugo, breadcrumb and pici with lamb ragu, tomato, mint; a secondi course of short ribs with red wine cipollini onions; and for a dolce, winter fruit crostata with mascarpone. Mangia! more info

Price $165.00
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Friday, March 13, 6pm: Sipping Superstitions with Austin Drake of Love The Bottle
Friday, March 13, 6pm: Sipping Superstitions with Austin Drake of Love The Bottle
We can either ignore that it’s Friday the 13th or we can really lean into it, right? We’re choosing the latter path this March when certified sommelier Austin Drake of Love The Bottle stops by for an entertaining AND educational happy hour. With a selection of wines spanning five countries, Austin will share drinking-related superstitions of each country represented. Following a welcome Devil’s Margarita cocktail, Austin will pour Biutiful Cava, Spain NV; Dr Loosen Blue Slate Kabinett Riesling, Germany 2017; Michele Chiarlo Le Orme Barbera d’Asti, Italy 2015; Tempus Two GSM Blend, Australia 2014; and Taylor Fladgate 2012 Late Bottled Vintage Port, Portugal. Please note that no full dinner will be served, but there will be light bites.
more info

Price $120.00
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Saturday, March 14, 12pm: Easy and Elegant Italian Vegetarian with April Rubinchik
Saturday, March 14, 12pm: Easy and Elegant Italian Vegetarian with April Rubinchik
No doubt about it, Italian food is delicious, but it can be a time consuming affair. Enter April Rubinchik, personal chef and graduate of the Restaurant School at Walnut Hill College, who is here to help you prepare healthy AND easy vegetarian Italian dishes that you can prep, portion and then enjoy throughout the week. Join April as she demos and serves zucchini noodles and spaghetti squash, quick pasta sauce, eggplant meatballs and tiramisu. Recipes will be provided.
more info

Price $100.00
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Sunday, March 15, 12pm: Indian Seafood Curries with Rupen Rao of Rupen’s
Sunday, March 15, 12pm: Indian Seafood Curries with Rupen Rao of Rupen’s
Surrounding the Indian Peninsula is the Bay of Bengal, Arabian Sea and Indian Ocean. The bounty of seafood provided by these bodies of water have made the rich culinary cuisine of India a favorite for seafood lovers. Folklore has given birth to many traditions worshiping and thanking the ocean for providing such bounty. Washington D.C. resident and Mumbai native Rupen Rao will share some of these stories that he has learned over the years as he prepares aviyal (mixed vegetables with coconut); Goan spicy shrimp curry served with white basmati rice; Bengal salmon curry served with paratha bread; and amba sheera, a mango semolina pudding with cashew nuts. 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. Guests will receive a copy of Rupen’s cookbook “Indian Cooking: Popular Restaurant Dishes.” Recipes will be provided.
more info

Price $120.00
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Tuesday, March 17, 7pm: Paris to Prague with Ben Moore of Harper’s Garden and Nich Bazik of 13th Street Kitchens
Tuesday, March 17, 7pm: Paris to Prague with Ben Moore of Harper’s Garden and Nich Bazik of 13th Street Kitchens
What happens when two good friends (and great chefs) get together in the kitchen? Come find out when Ben Moore of Harper’s Garden and Nich Bazik of 13th Street Kitchens prepare a collaborative dinner, a mashup of sorts combining French-inspired fare with Eastern European traditions. Previously of Old City BYOB, Wister, La Croix and Le Bec Fin, Ben Moore is currently Executive Chef of the indoor-outdoor urban oasis Harper’s Garden, located at 18th and Ludlow Streets. Having worked at tres-Frenchie spots Bistrot La Minette and The Good King Tavern, Nich Bazik now serves as Executive Chef of 13th Street Kitchens, the restaurant group that operates Kensington Quarters, KQ Burger, Prohibition Taproom and Cafe Lift. This March, the duo’s trans-European menu features salt roasted potato, caramelized fromage blanc, salmon roe, barely cooked salmon, watercress; poached eel, blood pudding, lemon aioli, horseradish; roasted pork collar, lima bean, bitter greens, smoked jus; haluski with farmers cheese, dill, egg, lemon; and chrusciki with chocolate cremeux, caramel, smoked salt. more info

Price $165.00
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Wednesday, March 18, 7pm: Restaurant Sneak Peek: Ember & Ash with Scott Calhoun and Dave Feola
Wednesday, March 18, 7pm: Restaurant Sneak Peek: Ember & Ash with Scott Calhoun and Dave Feola
Something new is coming to East Passyunk – Ember & Ash, a nose-to-tail eatery owned by Chefs Scott Calhoun and David Feola. The duo are setting up shop in the former Brigantessa space and aim to showcase peasant cooking which embraces the ‘whole animal’ ethos. The chef’s resumes are impressive to say the least, both including time in the Jean-Georges world. While Dave rose to sous chef at Vernick, Scott has held positions at Parc, Osteria and most recently Spice Kitchen. Be among the first to enjoy a sneak peek of Ember & Ash when Dave and Scott present a tasting menu of pastrami and rye with pastrami swordfish belly, rye crisp, cabbage escalivada, Russian dressing; dirty mole, pickled tomatillos, herbs, grilled sourdough; winter squash and veal brain doppio, brown butter, parmesan, sage; grilled celtuce, salted egg yolk vinaigrette, roasted peanut oil; pigs blood pots de crème, chocolate shortbread, tajin chantillí. more info

Price $170.00
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Thursday, March 19, 7pm: Soul Food with Malik Ali
Thursday, March 19, 7pm: Soul Food with Malik 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 for a soulful, rib-sticking supper including crab cake with Cajun remoulade, pickled salad; BBQ short rib mac and cheese, with crispy shallots; fried chicken with smoked collards, candied yams, honey hot sauce; and for dessert, strawberry Shortcake. Most recently in the kitchen at SOUTH, Malik previously 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! more info

Price $165.00
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Friday, March 20, 7pm: Chef’s Night In with Anthony Bonnet of The Moshulu
Friday, March 20, 7pm: Chef’s Night In with Anthony Bonnet of The Moshulu
COOK guests often ask chefs, “So, on your night off what do you cook?” To which chefs often respond with a list of items that sound just as delicious and decadent as their restaurant menu. Join The Moshulu’s Executive Chef Anthony Bonnet for a menu of his personal night off go-to’s that you too can prepare at home – shrimp and pork belly congee with Thai herbs; spicy tuna tartare with avocado and tortilla chips; ora king salmon with honey sriracha, Asian slaw, chili lime; miso braised kobe beef brisket with spring onions, maitake mushrooms, mustard greens; and vanilla crème brûlée with strawberry rhubarb compote. 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, Chef Bonett has created a delectable selection of dishes using the finest local ingredients available to create a memorable dining experience on this landmark ship. If you’re looking for something different (and maybe something to add to your own “at home” rotation), this is the class for you! more info

Price $175.00
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Saturday, March 21, 2pm: The Art Of Butchery with Ray Rastelli Jr. of Rastelli’s
Saturday, March 21, 2pm: The Art Of Butchery with Ray Rastelli Jr. of Rastelli’s
What was once a mom-and-pop butcher counter in a former donut shop is now big biz. Although Rastelli’s is still a family business operated by two generations of Rastelli’s, it’s no mom-and-pop. With multiple locations and a state-of-the-art distribution center in Swedesboro, New Jersey, Rastelli’s reputation is built on offering premium meats, poultry and seafood to not only the local market but to U.S. troops stationed overseas. If you’re curious about the art of butchery, Ray Rastelli, Jr. is your guy. Following a crash course on heritage breeds, various cuts and when to use which one, Ray will demonstrate how to break down an all natural Angus beef tenderloin, all natural pork loin, organic whole chicken and Faroe Island salmon. Please note that while a full meal will not be served, COOK will offer cheese and charcuterie boards, and guests will sample Rastelli’s beef filet medallions, chicken breast, pork loin and salmon. more info

Price $110.00
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Sunday, March 22, 12pm: The Art Of Eating Well with Jason Moss
Sunday, March 22, 12pm: The Art Of Eating Well with Jason Moss
Personal chef, cooking instructor and athlete Jason Moss believes that eating healthy should not be a bland, boring experience. Contrary to what you may think, eating healthy doesn’t mean sacrificing flavor. Jason combines his love of healthy living and cooking to help others live the best life that they can. Pick up some tips and tricks from Jason when he returns to COOK with a lunch menu of crispy orange glazed red snapper over spicy eggplant pad Thai; hoisin-ginger- honey-glazed short ribs with white beans and chorizo cassoulet; roasted pork with brussels sprout and garlic with a dried cranberry demi, tossed with pappardelle pasta and garnished with Stilton blue cheese. Bring your appetite and your curiosity! more info

Price $110.00
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Wednesday, March 25, 7pm: Cookbook Dinner: Keeping It Simple: Easy Weeknight One-Pot Recipes with Yasmin Fahr
Wednesday, March 25, 7pm: Cookbook Dinner: Keeping It Simple: Easy Weeknight One-Pot Recipes with Yasmin Fahr
After a long day at work, heading home to cook a fussy, complicated meal is the last thing anyone wants to do. Keeping It Simple is the ultimate collection to have on hand for these moments. Inspired by her column for Serious Eats, One-Pot Wonders, author Yasmin Fahr sets out to arm readers with sneaky gems and low-key showstoppers that work every time. The ultimate goal is to get dinner on the table quickly, but also to create something truly delicious as a weeknight reward. Pick up some back pocket recipes as Yasmin demonstrates four selections from her cookbook – charred lettuce with scallops and feta dressing; garlicky charred greens with whole wheat penne; lemon-saffron chicken kebabs; and lemony orzo with shrimp, asparagus and feta. Each guest will receive a copy of “Keeping It Simple.”
more info

Price $175.00
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Thursday, March 26, 7pm: An Evening with Craig Meyers of Rex 1516
Thursday, March 26, 7pm: An Evening with Craig Meyers of Rex 1516
Since 2012, South Street’s Rex 1516 has been one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. With a pending move up the street to the former Royal Theater, owners Jill Weber and Evan Malone have hired Craig Meyers to serve as Executive Chef (or shall we say Rex-ecutive Chef?), leading Rex into its next chapter. Philly native and former Executive Chef at Bru Craft & Wurst, Meyers will prepare a five course Southern supper, including fresh biscuits with pimento gravy and sour pickles; duck chaurice with cowpea cassoulet; cured and grilled asparagus with blood orange, fennel, poached egg, sassafras vinaigrette; grilled catfish with citrus curry, long bean chow chow, Charleston gold rice; and “milk and cookies,” chocolate chip and pecan truffles in funnel cake with horchata milkshake. Youse are gonna love it, y’all. more info

Price $160.00
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Friday, March 27, 7pm: Cookbook Dinner: “The Corn Exchange Cookbook” with Mae Jean Adams
Friday, March 27, 7pm: Cookbook Dinner: “The Corn Exchange Cookbook” with Mae Jean Adams
After years of living in New York City, Mae Jean Adams brought her passion for local foods and culinary art to the Black Hills of South Dakota in the fall of 1996. Channeling her NYC training,  she opened The Corn Exchange Restaurant, which aspired to create an awareness for local foods and, in her words, "save middle America from McDonalds.” The Corn Exchange Cookbook features tried and true recipes from days of the Corn Exchange restaurant, plus tales of her journey from 90’s NYC back to her roots on the great plains. Her recipes garnered her praise from Gourmet Magazine, earning her a reputation as a pioneer of the locavore movement. Mae Jean, aka MJ, makes her COOK debut this March with a menu that kicks off with mini Black Hills buffalo empanadas with chimichurri, followed by roasted red pepper and fennel soup; smoked trout on a scallion-corn pancake topped with cucumber raita; pan roasted quail seasoned with cinnamon salt topped with spicy tomato-lemon jam and served with a blue cheese potato cake; and nutmeg cake with pear, cranberry and black pepper compote and creme chantilly. Each guest will receive a copy of “The Corn Exchange Cookbook.”
more info

Price $175.00
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Saturday, March 28, 12pm: Brunch with Brian Oliveira and Brian Mattera of Happy Hour Hospitality
Saturday, March 28, 12pm: Brunch with Brian Oliveira and Brian Mattera of Happy Hour Hospitality
Happy Hour Hospitality is a creative culinary concept founded by Brian Oliveira and Brian Mattera, who, with a combined 25+ years of restaurant experience, have done it all – from dishwasher to line cook, bartender and chef, and even restaurant owner. Happy Hour Hospitality offers a variety of dining experiences, including drop-off and full-service catering, cooking classes and private dining. At COOK, Oliveira and Mattera have treated guests to a happy hour and a full dinner, so for their third appearance… brunch! Pick up tips on how to plan and prepare your own brunch with ease so that you can actually enjoy your gathering with your guests. The Happy Hour duo will prepare gravlax toast with tequila-cilantro cured gravlax over Baker St. pumpernickel with whipped crème fraîche and fixings; shakshuka with roasted peppers, poached eggs, feta and sliced avocado; and lemon-poppy-pistachio scones served with meyer lemon curd. more info

Price $115.00
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Sunday, March 29, 1pm: Castle Cakes for Kids with Sue Puchowitz of Create
Sunday, March 29, 1pm: Castle Cakes 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. Kids are invited to join Sue this March at COOK for an afternoon of cake decorating. Following a brief instruction, decorate your own castle cake, which you can take home to share with your family. Recommended for ages 6 and up. Each child must bring their own sturdy baking sheet to transport their cake home. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!
more info

Price $60.00
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Tuesday, March 31, 7pm: Street Food with Michael Sultan of 33rd Street Hospitality
Tuesday, March 31, 7pm: Street Food 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. This March COOK invites you to sample his 33rd Street Hospitality, which aims to meet growing demands by the public to have menus from the three trucks at private events and public festivals. 33rd Street’s menus are eclectic, reflecting the diverse offerings of Michael’s other businesses. For his March menu, it’s all about street food, and hey, with a truck named Street Food Philly, you KNOW you’re in good hands. Enjoy global street food selections, including tamarind bbq glazed lamb ribs with a spicy papaya salad; pupusa with short rib gordita and a cumin seed slaw; porchetta with polenta; and for dessert, beignets. more info

Price $165.00
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