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Wednesday, October 2, 7pm: An Evening with Jonathan Deardon of Red Owl Tavern
Wednesday, October 2, 7pm: An Evening with Jonathan Deardon 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. Kimpton is proud to welcome Deardon to the Red Owl Tavern in Philadelphia’s Hotel Monaco. Join us for Deardon’s COOK debut, featuring a seasonal menu that kicks off with a bacon fat washed Manhattan style cocktail with warm spices, followed by pan roasted scallop with celery root, delicata squash, spinach, apple cider gastrique; spaghetti squash carbonara with smoked pork belly, roasted garlic, egg yolk emulsion; rosemary roasted beef tenderloin with potato puree, root vegetables, cabernet demiglace; and spiced maple pot de crème with mini alfajores. more info

Price $165.00
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Thursday, October 3, 6pm: Cocktails and Tinned Fish Happy Hour with Jennifer Sabatino of Manatawny Still Works
Thursday, October 3, 6pm: Cocktails and Tinned Fish Happy Hour with Jennifer Sabatino of Manatawny Still Works
Pottstown-based Manatawny Still Works’ retail shop and tasting room on Passyunk Avenue operates as their Philadelphia flagship. By day, the tasting room offers tasting flights of their spirits – gin, vodka, rum, and more varieties of whiskey than we can count – and by night serves up craft cocktails that showcase their portfolio. When manager Jennifer Sabatino came on board, she faced a dilemma: how do you serve some bar snacks without a kitchen? Jennifer got creative, and we think the result is pretty genius. In addition to sourcing ready-to-eat artisanal products from friends and neighbors – charcuterie from 1732 Meats, pickles from Green Aisle Grocery, bread from nearby Artisan Boulanger Patissier, dessert from nearby Vanilya Bakery – she took a cue from Spanish tapas bars that specialize in tinned fish. No, we’re not talking StarKist chicken of the sea. We’re talking high quality, gloriously preserved and packaged seafood that is popping up on bar menus worldwide. Join Jennifer for a happy hour of creative cocktails, complemented by tinned fish and seafood snacks. Cocktails include a Spiced Gin Sour (traditional gin sour with Manatawny Gin and fall spices), Martinez (made with Zimbro, MSW’s port barrel aged gin), Old Fashioned (made with MSW’s signature Keystone Whiskey) and a seasonal release Maple Whiskey, served neat or on the rocks. Snacks include sardines in olive oil with pork fat fried potato chips; mussels in garlic broth with hot sauce; razor clams in brine with chimichurri; and spicy octopus in olive oil with smoked Maldon and paprika. more info

Price $115.00
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Friday, October 4, 7pm: That’s Amore! Italian Night with Matt Gansert
Friday, October 4, 7pm: That’s Amore! Italian Night with Matt Gansert
Matt Gansert, whose eclectic resume includes Pub & Kitchen, Rex 1516, Will and Jaxon, returns to COOK for a Mambo Italiano meal. But this isn’t your Nonna’s gravy dinner – Gansert will impart special techniques and modern twists on Italian classics: scallop crudo "Sicilian style"; Caesar salad with bone marrow; charred broccoli with Italian cheese fondue; rigatoni with duck bolognese; and for dessert, tiramisu. Mangia! more info

Price $165.00
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Saturday, October 5, 12pm: The Art Of Eating Well with Jason Moss
Saturday, October 5, 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, as he makes his COOK debut with a lunch menu of salmon three ways (crispy salmon belly in a fermented black bean sauce with spicy pickled  bok choy and candied ginger / roasted garlic miso poached salmon on mushroom risotto / seared salmon rice paper wrapped spring roll); pork dumpling roasted beets; and curried eggplant with chickpeas, sweet potato and minted lemon zested yogurt with flatbread. Bring your appetite and your curiosity! more info

Price $90.00
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Sunday, October 6, 12pm: Private Event with Nick Macri
Sunday, October 6, 12pm: Private Event with Nick Macri

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Tuesday, October 8, 7pm: Private Philadelphia Magazine Event with Joncarl Lachman of Noord and Winkel
Tuesday, October 8, 7pm: Private Philadelphia Magazine Event with Joncarl Lachman of Noord and Winkel

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Wednesday, October 9, 7pm: Soul Food with Malik Ali
Wednesday, October 9, 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 fried fish salad; oxtail soup with chunky vegetables, tomato broth and rice; grilled steak with fried cabbage, mac and cheese and Worcestershire glaze; and spiced apple 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 $160.00
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Thursday, October 10, 7pm: Private Event
Thursday, October 10, 7pm: Private Event
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Friday, October 11, 6pm: A Tall Glass of Fall: Autumnal Beers and Ciders with Meredith Rebar of Home Brewed Events
Friday, October 11, 6pm: A Tall Glass of Fall: Autumnal Beers and Ciders with Meredith Rebar of Home Brewed Events
Fall is one of the best times of the year to enjoy beer and cider with a beautiful release of Oktoberfests, harvest ales, pumpkin beers and local cider offerings. Let Meredith Rebar of Home Brewed Events show you a variety of fall beers when it is actually feels like fall outside: NCBC Pumpkin Ale, Mainstay Independent Oktoberfest, Dogfish Head Punkin Ale, Troegs Hop Knife Wet Hopped Beer and Ploughman Seasonal Cider. For beer novices and enthusiasts alike, Meredith will cover all things beer – its history, primary ingredients, brewing process and general beer trivia. The class will brew their very own beer during class with a beer style that is voted on by attendees (available for pickup at a later date). Please note that a full dinner will not be served, but there will be light bites.
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Price $110.00
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Saturday, October 12, 6pm: Private Event with Katie Cavuto
Saturday, October 12, 6pm: Private Event with Katie Cavuto
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Sunday, October 13, 12pm: Fall Pizza Party with Scott Megill
Sunday, October 13, 12pm: Fall Pizza Party with Scott Megill
We love a good ol’ pepperoni pizza just as much as you, but even pizza is deserving of the seasonal treatment. This October at COOK, Scott Megill will prepare an autumnal pizza lunch menu: antipasto board with preserved vegetables, cured meats; “The Special” pizza with Kennett Square  mushrooms, Italian sausage, peppers; autumn salad with brussels sprouts, sunchokes, apples, chicory; “Lady Bianca” pizza with figs, prosciutto, ricotta, chèvre, arugula, saba; and “The Bernard” pizza with short ribs, butternut squash, Farm at Doe Run Seven Sisters cheese. A Jersey native, Scott holds degrees from Widener University and Culinary Institute of America in Napa. Following a stint at Napa Valley at Ubuntu where he worked with Chef Jeremy Fox, Megill returned to the East Coast, working in kitchens at Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban. Welcome the arrival of fall in a perfectly pizza kind of way! more info

Price $115.00
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Tuesday, October 15, 5pm: Private Event with Katie Cavuto
Tuesday, October 15, 5pm: Private Event with Katie Cavuto
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Wednesday, October 16, 7pm: My Greek Kitchen with Frances Vavloukis
Wednesday, October 16, 7pm: My Greek Kitchen with Frances Vavloukis
Have you ever been to a Greek restaurant and had a fantastic meal and loved it so much you wished you knew how to make it at home? Now you can do just that! Join COOK veteran Frances Vavloukis as she shares her personal  recipes that are inspired by family, travels and deep-rooted knowledge of Greece. Frances’ cooking is inspired by her father’s Macedonian heritage and by her mother’s treasured recipes from the Island of Mykonos! Frances, who has worked as a caterer, pastry chef, and culinary director, returns to COOK for a Big Fat Greek spread of meze to share (tzatziki me tsakpinia - tzatziki with a twist / ktipiti kafteri - feta whipped with roasted red peppers served with pita chips / pan-seared olives on toast with orange and herbs / chicken souvlaki); spanakopita mac and cheese with horiatiki salata me domata (tomato salad); freskos bakaliaros me portokali kai prasines elies (baked cod fillets with orange and green olive salsa) served with malbadi (roasted vegetables sprinkled with feta cheese); and for dessert, lemoni rivani (lemon cake drizzled with honey). Recipes will be provided.
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Price $160.00
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Thursday, October 17, 7pm: Local 130 Seafood Dinner with Aaron Gottesman of Oyster House and Mike Kenlay of Local 130 Seafood
Thursday, October 17, 7pm: Local 130 Seafood Dinner with Aaron Gottesman of Oyster House and Mike Kenlay of Local 130 Seafood
Suffering from ‘down the shore’ withdrawal syndrome and craving fresh seafood? We get you. This October, Oyster House Executive Chef Aaron Gottesman is cooking up a seafood spectacular highlighting local catches provided by Local 130 Seafood’s Mike Kenlay. Local 130 Seafood is a New Jersey-based purveyor who advocates for responsibly raised domestic aquaculture, sourcing from local fisherman. Kenlay will provide background information on the seafood that Gottesman will feature in his sea-to-table lineup: an amuse of East and West Coast oysters with mignonette; porgy tartare with sweet potato, green apple, brown butter vinaigrette; half and half clam chowder; grilled octopus with preserved tomato harissa, cucumber, labneh; steamed halibut with peewee potatoes, collards, pot liquor; and coconut panna cotta with miso caramel, sesame honeycomb. Prior to his post at Philadelphia’s iconic oyster bar, Aaron worked with Top Chef-testant Jen Carroll and Top Chef Kevin Sbraga and most recently with Dominic Piperno at Hearthside in Collingswood, New Jersey. This will be a seafood lover’s dream! more info

Price $175.00
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Friday, October 18, 6pm: Pairing Salts Happy Hour with Atsuko Boyd and Chris Allen
Friday, October 18, 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 for Syrah! Atsuko and Chris invite you to a happy hour of Pairing Salts hors d'oeuvres, complemented by wine selections: honey and coconut roasted almonds; duck confit and cabbage pierogi, apple fennel slaw, browned butter; roasted maitake with soft scrambled eggs; turkey/veal polpettas with honeynut squash caponata; blue crab cake, haricot vert, smoked pork belly, beech mushrooms, bacon vinaigrette. more info

Price $120.00
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Saturday, October 19, 6:30pm: Private Event with Jon Cichon of Lacroix
Saturday, October 19, 6:30pm: Private Event with Jon Cichon of Lacroix
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Sunday, October 20, 12pm: My Mom’s Vegetarian India Tiffin with Rupen Rao of Rupen’s
Sunday, October 20, 12pm: My Mom’s Vegetarian India Tiffin with Rupen Rao of Rupen’s
Throughout time in India, millions of spouses have arisen early in the morning to prepare dabbas for their loved ones in hopes of providing them with nourishment for the workday ahead. The concept of tiffin, or ‘dabba’, is a longstanding tradition, wherein a dabba-wallah, or tiffin carrier, picks up the tiffin to deliver it to the workplace just in time for lunch, the meal still warm, come rain or come shine. As a child, Washington D.C. resident, and Mumbai native, Rupen Rao, grew up watching his mother lovingly prepare a tiffin for his father each and every day of a career spanning 35 years. Join Rupen for the same tiffin-style meal, created with the freshest ingredients and finest spices with the utmost attention to flavor, to bring you a little slice of mummy’s kitchen. Rupen’s vegetarian tiffin lunch will include masala chai; lightly seasoned vegetable salad; marathi lentils with white basmati rice; stuffed baby eggplants curry; and carrot pudding. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Each guest will go home with their own personal four-tier tiffin. Recipes will be provided.
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Price $120.00
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Tuesday, October 22, 7pm: Private Event
Tuesday, October 22, 7pm: Private Event
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Wednesday, October 23, 7pm: Private Event with Michael Sultan of 33rd Street Hospitality
Wednesday, October 23, 7pm: Private Event with Michael Sultan of 33rd Street Hospitality
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Thursday, October 24, 6pm: Stinky Cheeses and The Wines That Love Them With Rocco Rainone and Sande Friedman of Di Bruno Bros.
Thursday, October 24, 6pm: Stinky Cheeses and The Wines That Love Them With Rocco Rainone and Sande Friedman of Di Bruno Bros.
Di Bruno Bros’ cheesemonger Rocco Rainone and wine buyer Sande Friedman are pairing up for one funky afternoon. Rocco bold, stinky cheese selections will be paired with Sande’s wine selections: Tunworth paired with Harrow & Hope Brut Reserve; Von Trapp Oma paired with Brianne Day “Vin De Days” Blanc; Ovelha Amantiegado paired with Bodegas Bermejos Listan Negro Rosado; Tartu paired with Luca Bosio Dolcetto; and Schnebelhorn paired with Domaine du Jas Côtes du Rhône Cuvée Prestige. more info

Price $115.00
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Friday, October 25, 7pm: All Aboard! Dinner On The High Seas with Anthony Bonnet of The Moshulu
Friday, October 25, 7pm: All Aboard! Dinner On The High Seas with Anthony Bonnet of The Moshulu
The Moshulu is the world’s oldest and largest square rigged sailing vessel still afloat, and she is in fact the world’s only restaurant venue on a tall ship. Presenting inventive, contemporary classic presentations of American cuisine, Executive Chef Anthony Bonett has created a delectable selection of dishes using the finest local ingredients available to create a memorable dining experience on this landmark ship. But this October, you won’t need your sea legs to enjoy The Moshulu – Anthony is coming ashore for his appearance at COOK with a decadent seafood menu of spicy tuna on crispy rice with masago mayo; hamachi tartare with cucumber, avocado, crème fraîche, white sturgeon caviar; smoked prosciutto and crab toast with buffalo mozzarella, lingotto caviar; Kobe beef culotte steak with kabocha squash, corn, foie gras butter, red wine; and chocolate cheesecake. Ahoy, matey, indeed! more info

Price $170.00
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Saturday, October 26, 6pm: Mood Food with Elizabette Andrade and Erich Smith of Cooking Alchemy
Saturday, October 26, 6pm: Mood Food with Elizabette Andrade and Erich Smith of Cooking Alchemy
Cooking Alchemy is a family owned and operated business led by healing foods practitioner and culinary nutritionist Elizabette Andrade and co-founder Erich Smith. At the intersection of modern day living and ancient practices, Cooking Alchemy offers foods and services designed to transform our relationship with food and reclaim our power in the kitchen. Join Elizabette and Erich for a nutritious, plant-based meal designed to satisfy the appetite and positively affect mood. Learn about the healing benefits of ingredients, and how to play with cashews, seaweed, local mushrooms, and seasonal vegetables and fruits to make food your medicine. Elizabette and Erich’s menu includes roasted cauliflower and black garlic bisque with a cashew mozzarella crust; mushroom “crab” pastel (a light and savory stuffed pastry from Cape Verde) served with orange ginger dipping sauce; “scallop” bowl served with a tamarind glaze (pumpkin seed and wakame pâté nestled in an edible yuba bowl, lightly pan-fried trumpet mushroom and purple yam), served with field greens and a creamy cashew-dulse dressing; cranberry-pear and black lime cheesecake with pecan-date crust. As this class is 100% plant-based, vegans are welcome!
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Price $150.00
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Sunday, October 27, 1pm: Spice Up Your Sweets with Joe Green of Affinity Confections
Sunday, October 27, 1pm: Spice Up Your Sweets with Joe Green of Affinity Confections
With the arrival of fall, desserts are all about spice. Joe Green of Affinity Confections returns to COOK this October for an afternoon dedicated three spices whose scents and flavors define fall baking – cinnamon, ginger and star anise. Joe’s will demo and serve three spiced up sweets: ginger carrot cake with freshly grated ginger cream cheese frosting, topped with honey toasted walnuts; gingersnap cookies with lemon royal icing; and honey ricotta cheesecake with gingersnap crust. 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. People of the world, spice up your life! more info

Price $80.00
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Monday, October 28, 7pm: Cook The Book: Laurel Cookbook Dinner with Nick Elmi of Laurel, ITV and Royal Boucherie
Monday, October 28, 7pm: Cook The Book: Laurel Cookbook Dinner with Nick Elmi of Laurel, ITV and Royal Boucherie
Bravo TV’s Top Chef Season 11 winner, Nicholas Elmi, has worked at some of the top rated French restaurants on the east coast, including Le Bec-Fin, Union Pacific, Oceana and Lutece. Nicholas has built a solid French repertoire that is constantly updated with influences from his travels as well as his upbringing in New England. In the fall of 2013, Elmi opened his first restaurant, Laurel, on East Passyunk Avenue in Philadelphia – the city he has called home for over 15 years – and has since garnered non-stop local and national praise from media and diners alike. Elmi’s French and New American tasting menus are known for traditional techniques, modern whimsical touches and a dedication to seasonality. Elmi’s upcoming Laurel cookbook is organized into four chapters (winter, spring, summer, fall), each presenting a full nine-course tasting menu with accompanying cocktail. And from what we’ve seen, the dishes are as delicious on the page as they are in person. We are delighted to welcome Elmi back to COOK as he prepares select dishes from the fall chapter of Laurel. This is a rare, intimate evening with one of the region’s most renowned chefs, and it is not to be missed! Each guest will receive a copy of "Laurel." Please note dietary restrictions cannot be accommodated.
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Price $225.00
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Tuesday, October 29, 7pm: Bordeaux Wine Dinner with Gary Burner of Moonfish and Jeff Holden of Breakthru Beverage
Tuesday, October 29, 7pm: Bordeaux Wine Dinner with Gary Burner of Moonfish and Jeff Holden of Breakthru Beverage
Bordeaux enjoys the distinction of being the largest AOC vineyard of France, and this can be attributed to its great diversity of high-quality terroirs. The broad range of wines that it produces will satisfy every wine lover for every occasion. But don’t take our word for it! Join Jeff Holden of wine distributor Breakthru Beverage and Gary Burner of social and supper club Moonfish for a wine pairing dinner through the beloved Southwest France region: mouclade de moules (steamed mussels) with saffron cream and parsley, paired with Chateau les Reuilles Bordeaux Blanc 2018; escargot and chanterelle "cassoulet" with tarbais beans, smoky pork belly and cracklin, paired with Chateau Haut-Plantey Declercq Haut Medoc 2015; Eden Farms Wagyu strip steak with bordelaise, heritage carrot and parsnip, paired with Chateau Boutisse Saint-Emilion Grand Cru 2015; and crêpes suzette with cardamom and brown butter custard, orange and cognac, paired with La Fleur d'Or Sauternes 2015. Can you say ooh la la?
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Price $170.00
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Wednesday, October 30, 7pm: Cooking with Hemp and CBD with Chris Paul of Everything We Eat
Wednesday, October 30, 7pm: Cooking with Hemp and CBD with Chris Paul of Everything We Eat
When you hear ‘hemp’ your mind goes to pot. But that’s a misconception. While both hemp and marijuana are members of the cannabis sativa species, they’re completely different plants. There are several varieties of hemp plants that are grown for food, and their seeds pack a powerfully nutritional punch, plus a pleasantly nutty taste. With hemp seeds, hemp meal and CBD oil popularity on the rise, you may not know where to begin if you’re interested in incorporating these ingredients into your bag of tricks. Lucky for you, Chris Paul of Everything We Eat is here to offer a Hemp 101 crash course with a menu of golden beet soup with sage infused CBD oil drizzle; hummus and crudite with toasted hemp seeds, pickled vegetables; poached halibut with consomme and local mushrooms; and banana hemp bread with apple compote. Everything We Eat prepares seasonal, locally and sustainably sourced weekly menus at the state of the art Dorrance A. Hamilton Culinary Enterprise Center in West Philadelphia. Everything We Eat’s goal is to share cooked gourmet meals with clients. Paul developed a passion for cooking during his childhood in Haiti, and after graduating from Drexel University’s Culinary Arts program, he went on to work for various Stephen Starr and Jose Garces establishments. Most recently he was a chef/partner at Herban Quality Eats, an ingredient-driven fast casual restaurant. In 2016 he met his wife Leigh-Ann, who has a background in nutritional science, and together they established Everything We Eat. more info

Price $155.00
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Saturday, November 2, 1pm: Dia de los Muertos with Monica Mannion
Saturday, November 2, 1pm: Dia de los Muertos with Monica Mannion
Dia de los Muertos (Day of the Dead) is a two-day festival that takes place every November 1 and 2. Although celebrated throughout Latin America, the occasion is most strongly identified with Mexico, where the lives of the deceased are celebrated (not mourned!) with parties, traditions, and yes, food and drink! Join Monica Mannion for a Day of the Dead lunch featuring traditional dishes such as ensalada calabaza caramelizada (caramelized sweet potato salad); mole de Olla (Mexican traditional stew of xoconostle, mixed vegetables and beef submerged into a broth of chile guajillo and chile pasilla); and pan de muerto y cafe con chocolate (Day of the Dead traditional sweet bread served with an aromatic Mexican coffee and chocolate). 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. To get you fully immersed in the spirit of things, Monica will transform the COOK space into an ofrenda, a shrine built to remember and honor those who have passed, complete with traditional flowers, candles and more. Plus, what’s a fiesta without a margarita, right? more info

Price $110.00
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Sunday, November 3, 12pm: COOKbook Lunch: Anglo-Indian Cuisine with Rupen Rao of Rupen’s
Sunday, November 3, 12pm: COOKbook Lunch: Anglo-Indian Cuisine with Rupen Rao of Rupen’s
Anglo-Indian food is the delicious result of the British Raj in India. Indian cooks took aspects of British cuisine and amalgamated them with Indian cooking methods and ingredients to create what is referred to as Anglo-Indian cuisine! Think soups tempered with cumin, roasts prepared with whole spices like cloves and cinnamon, croquettes flavored with turmeric and garam masala. When Europeans left India, these dishes found a place in Europe. For his November appearance at COOK, Washington D.C. resident and Mumbai native Rupen Rao will prepare Anglo Indian favorites, including Deccan railway spinach; chicken tikka masala with store-bought naan; spicy lamb vindaloo with fragrant white basmati rice; and saffron crème brûlée. Rao, who has a line of cookbooks 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” and a jar of simmering sauce to take home. Recipes will be provided.
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Price $120.00
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Monday, November 4, 12:30pm: Private Event with Eric Leveillee of Lacroix
Monday, November 4, 12:30pm: Private Event with Eric Leveillee of Lacroix
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Tuesday, November 5, 7pm: Brooklyn Beer Dinner with Michael Vincent Ferreri of Res Ipsa and Ben Plotkin of Brooklyn Brewery
Tuesday, November 5, 7pm: Brooklyn Beer Dinner with Michael Vincent Ferreri of Res Ipsa and Ben Plotkin of Brooklyn Brewery
At the turn of the 20th century, a significant portion of our nation’s beer was brewed in Brooklyn. In fact, one block of Williamsburg alone housed eleven breweries. When the last of the Brooklyn breweries turned off its taps in 1976, what followed was a dry spell of local beer production until in 1996 Brooklyn Brewery set up shop. The once upstart brewery now produces roughly 300,000 barrels annually and is ranked the 12th-largest craft brewery in the United States. Ben Plotkin, local representative for Brooklyn Brewery, returns to COOK for a beer pairing dinner, along with Michael Vincent Ferreri of Res Ipsa. Located on the 2200 block of Walnut Street, 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. Join Plotkin and Ferreri for a four-course beer pairing menu of chicken liver mousse with sourdough, apple and pickles, paired with Brooklyn Lager; spicy wild boar ragu with orecchiette, paired with Brooklyn IPA; braised rabbit with beans and greens, paired with Brooklyn Sorachi Ace; and chocolate mousse with coconut and almonds, paired with Brooklyn Black Chocolate Stout. more info

Price $170.00
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Wednesday, November 6, 7pm: Sor Ynez Preview Dinner Lucio Palazzo of Sojourn Restaurant Group
Wednesday, November 6, 7pm: Sor Ynez Preview Dinner Lucio Palazzo of Sojourn Restaurant Group
Sojourn Restaurant Group owners Jill Weber and Evan Malone, the team behind Rex 1516, Jet Wine Bar and Cafe Ynez, are expanding. In addition to Jet Wine Bar opening an outdoor wine garden and Rex relocating up South Street to the former Royal Theater, Sojourn is expanding to the Kensington neighborhood with a sister restaurant to Cafe Ynez: Sor Ynez. To help oversee the expansions and new venture, Sojourn has brought in Lucio Palazzo to serve as Culinary Director.  A member of the opening team at Zahav, Lucio was invited by Michael Solomonov to helm Xochitl, his longtime Mexican venture, and so began Palazzo’s love affair with Mexican cuisine. Palazzo went on to work at Tim Spinner’s La Calaca Feliz in Fairmount and Taqueria Feliz in Manayunk prior to joining Loco Pez. While Sor Ynez is slated for a winter 2020 opening, Lucio is returning to COOK to offer a sneak peek of the menu’s traditional and modern Mexican fare, which promises to be VERY vegetarian/vegan friendly: botanas to start (guacamole, corn masa crisps, garlic chapulines, sopecito with huitlacoche butter, charred tomato salsa); sopa Azteca with tomato and chile broth, tortilla strips, avocado, epazote, queso panela; hibiscus tlacoyo with beets, black beans, Shellbark sharp goat cheese; celery root al pastor tacos with pineapple, onion, cilantro; smoked local turkey in a pumpkin seed mole with honeynut squash and rice; and churros with goat’s milk cajeta. Dios mío, this is gonna be good! more info

Price $170.00
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Thursday, November 7, 6:30pm: Private Event with Damon Menapace of Le Virtu
Thursday, November 7, 6:30pm: Private Event with Damon Menapace of Le Virtu
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Friday, November 8, 6pm: Bubbles + Biscuits with Ashley Costanzo of Vintage Imports and Jeffrey Pressley of Birdie’s Biscuits
Friday, November 8, 6pm: Bubbles + Biscuits with Ashley Costanzo of Vintage Imports and Jeffrey Pressley of Birdie’s Biscuits
When it comes to pairing sparkling wine, most minds go to caviar, lobster and oysters. And while we would never turn down any of said combos, bubbles can really shine when paired with more rich, salty and, yes, fatty foods. This November, Ashley Costanzo of local importer/distributor Vintage Imports is pairing up with Jeffrey Pressley of Birdie’s Biscuits for a happy hour of bubbles and biscuit-based small plates. The pairings highlight both traditional and unexpected pairings, including a biscuit with parmesan, chives, caviar and crème fraîche, paired with Pierre Brut, Blanquette de Limoux, Occitanie; fisherman’s pie with scallops, smoked fish, lobster, cauliflower, apple jam, paired with Roger Goulart "Gran Reserva" Extra Brut Cava, Penedes 2011; dumplings with savoy cabbage, beets, pumpkin and espagnole, paired with Rud Sekt Ohlig "Latitude 50" Rose Extra Trocken, Rheingau NV; fried chicken and biscuits with liver mousse, onion jam, bourbon maple, paired with Sidonio de Sousa Rose Brut, Bairrada (Baga) 2015; ahd pear cobbler with vanilla, burnt honey, vanilla ice cream, paired with Albino Rocca Moscato, Asti, Piedmont. more info

Price $115.00
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Sunday, November 10, 1pm: Vegan Holiday Sweets with Shannon Roche and Meagan Benz of Crust Vegan Bakery
Sunday, November 10, 1pm: Vegan Holiday Sweets with Shannon Roche and Meagan Benz of Crust Vegan Bakery
Got vegetarians or vegans coming over this holiday season? Then this is the perfect class for inspiring selections that will satisfy all of your guests’ sweet teeth at your next holiday party! Crust Vegan Bakery is the brainchild of Shannon Roche and Meagan Benz, two vegans who grew up in the South and saw an opportunity for (and a void of) vegan baking. At Crust, everything is lovingly made by hand with all natural ingredients, is 100% vegan, and uses no artificial colors, flavors or preservatives. Shannon and Meagan will demo and serve three beloved sweet treats with a vegan twist: molasses cookies; pumpkin pecan coffee cake; and baklava cheesecake. more info

Price $80.00
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Monday, November 11, 7pm: Fall In The Delaware River Valley with Randy Rucker of River Twice
Monday, November 11, 7pm: Fall In The Delaware River Valley with Randy Rucker of River Twice
Soon to open on East Passyunk Avenue, River Twice is a modern American BYOB dedicated to sustainably sharing the richness of our region’s bounty. James Beard-nominated Chef Randy Rucker seeks to encourage a sincere connection to the Delaware River Valley through seasonal ingredients, local purveyors and culinary artisans. Texas raised and Johnson & Wales University trained, Rucker began his career in California, followed by several ventures and posts in the Houston area. In 2016 Rucker returned to the East Coast, serving as Culinary Director of two well respected restaurants on Martha’s Vineyard and as Executive Chef for a Relis & Chateaux property in Mystic, CT. Join us as we welcome Rucker to Philadelphia as he makes his COOK debut with a menu that showcases fall in the Delaware River Valley: cornbread madeleines with trout roe, cultured cream, vinegar powder; venison tartare with chive, sunchoke miso, smoked oyster, fried potato; pork cooked over spruce with sweet potato, kombu butter; almond financier with caramelized maple ice cream, coffee cream. more info

Price $160.00
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Tuesday, November 12, 7pm: Private Philadelphia Magazine Event
Tuesday, November 12, 7pm: Private Philadelphia Magazine Event
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Wednesday, November 13, 7pm: An Evening with Billy Riddle of Spice Finch
Wednesday, November 13, 7pm: An Evening with Billy Riddle of Spice Finch
Located a block off of Rittenhouse Square, Spice Finch showcases a creative approach to Mediterranean fare with a menu inspired by herbs and spices of the nations bordering the sea. Executive Chef-Owners Jennifer Carroll and Billy Riddle have created a menu that combines their backgrounds – North African flavors influenced by Jennifer’s time at Marcus Samuelsson’s Red Rooster and Greek-inspired mezze via Billy’s post at Kapnos in Arlington, Virginia. Billy Riddle is heading to COOK up an eclectic menu that gives fall the Spice Finch treatment that kicks off with a lemon and ginger shot, followed by lemon yogurt, beet borani, muhammara flatbread and crudite; honeynut squash  salad with bulgur, apple, fennel, chraime, feta; baharat spiced duck breast with brussels sprouts, sweet potato, smoked yogurt, paired with a pomegranate cobbler cocktail; and apple pie with graham cracker, lemon caramel, cinnamon ice cream. People of the world, spice up your life! more info

Price $170.00
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Thursday, November 14, 6pm: Forgotten Cocktails: Resurrecting D-List Drinks with Drew Lazor and Resa Mueller of R&D
Thursday, November 14, 6pm: Forgotten Cocktails: Resurrecting D-List Drinks with Drew Lazor and Resa Mueller of R&D
Philly-based writer Drew Lazor’s D-List online PUNCH series revisits long-forgotten cocktails – their rise, their fall, and of course their recipes for those who seek to imbibe off the beaten path. This November, Drew returns to COOK along with Resa Mueller of Fishtown cocktail bar R&D to recreate four D-List series cocktails: Bizzy Izzy Highball (rye, sherry, pineapple, lemon, simple, Angostura bitters, topped with soda); Alfonso XIII (Dubonnet, fino sherry); Edgewater Beach (split rum base, sweet vermouth, canned peach, sugar); and Angel's Tit (Luxardo, cream, Fernet, Cherry Heering). Resa Mueller is also co-owner of LALO, the fast-casual Filipino eatery located the Bourse Food Hall, so to accompany the cocktails, LALO chef Michael Cher will prepare a selection of hors d’oeuvres. Cocktail recipes will be provided.
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Price $110.00
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Friday, November 15, 7pm: Middle Eastern Vegan with Samar Lazzari of Stoa Takeaway
Friday, November 15, 7pm: Middle Eastern Vegan with Samar Lazzari of Stoa Takeaway
Samar Lazzari is the force behind Stoa Takeaway, now in operation and open to the public in South Philly’s Bok Building. Stoa’s Middle Eastern-focused menu changes weekly, depending on what Samar picks up at the farmers market. Samar’s November menu includes sourdough toast with cashew Gournay-style cheese and pear-cardamom compote; arugula, roasted delicata and red kuri squash salad with verbena-walnut zhoug/pesto; Cypriot-style gratin of vegetable kofta kebob and garlic roasted potatoes with lemon-tahini cream; and knafeh b’qishta (coconut custard rolled in shredded katifi, with mulled orange blossom syrup). more info

Price $155.00
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Saturday, November 16, 6pm: Private Event
Saturday, November 16, 6pm: Private Event
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Monday, November 18, 7pm: Amaro Dinner with Brian Ricci of Philabundance
Monday, November 18, 7pm: Amaro Dinner with Brian Ricci of Philabundance
Amaro, which means 'bitter' in Italian, is a broad category of bitter-sweet herbal liqueurs. Other nations including Germany, Hungary, the Netherlands and France produce their own local versions, but while Western Europe has enjoyed amaro for centuries, only recently has American interest in amaro bloomed. Amaro is traditionally served as an after-dinner digestif, but we believe that rules are meant to be broken. We present: an amaro pairing dinner! Brian Ricci of Philabundance will prepare a four-course dinner with each course paired with amari: cheese, charcuterie and pan-seared chicken livers served with toast points, mustard, relish and chutney, paired with Cappelletti Pasubio; gnocchi with fall pesto, wild mushrooms and shaved pecorino, paired with Vigo Amaro; lamb with fennel and autumn squash, paired with Santa Maria; and almond cakes with cherry chocolate semifreddo, paired with Nonino; and a final digestif of Fernet Mellette. Ricci’s diverse cooking career began at NYC restaurateur Danny Meyer’s Indian-inspired Tabla. After moving to Philadelphia, Ricci held positions at Django, Supper, Pub & Kitchen, Kennett and Brick & Mortar, earning nods from Esquire and Travel & Leisure. more info

Price $150.00
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Tuesday, November 19, 7pm: An Evening with Diana Widjojo of Hardena and Joncarl Lachman of Noord and Winkel
Tuesday, November 19, 7pm: An Evening with Diana Widjojo of Hardena and Joncarl Lachman of Noord and Winkel
Ever been to Noord, Joncarl Lachman’s East Passyunk Dutch wonderland, and thought, “What’s a curry doing on this menu, alongside beer broth mussels and smoked fish?” That’s no chef-y whim. For over three centuries, Indonesia was once the Dutch East Indies, formed from the nationalised colonies of the Dutch East India Company. Dutch colonial families were exposed to Indonesian cuisine via domestic servants and cooks, and although the Dutch East Indies is no more, the Dutch people’s taste for Indonesian flavors remains strong. While the relationship between the two cultures was tenuous during the colonial days, here in Philadelphia, there’s nothing but love between Dutch-focused Noord and Winkel and the homestyle Indonesian Hardena. Hardena, located in the South Philly’s Point Breeze neighborhood and owned by the multi-generation Widjojo family, is one of Lachman’s favorite go-to’s. Over the years, Joncarl has even hosted several collaborative dinners with the ladies of Hardena. This November, that collaboration comes to COOK, when Joncarl teams up with Diana Widjojo for a meal that showcases the Indo-Dutch culinary tradition, with a menu of chicken satay; salmon with mustard; pork with cabbage, apples and caraway; and a surprise Indonesian dessert. more info

Price $170.00
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Wednesday, November 20, 7pm: Mole Dinner with Vincent Gianni of Aqimero
Wednesday, November 20, 7pm: Mole Dinner with Vincent Gianni of Aqimero
Americans’ familiarity with mole is for the most part limited to mole poblano, the dark cocoa-flavored sauce that appears on turkey or enchiladas. Mole, derived from the Nahuatl world molli, meaning “sauce” or “concoction, is actually a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico. There are dozens of varieties, and families pass on their own recipes from generation to generation. You could say that no two moles are alike, but in general moles are complexly layered blends of dried chiles, spices and fruits – some sweet, some spicy, all deeply satisfying. Join Vincent Gianni, Executive Chef of Richard Sandoval’s Aqimero, for a multi-mole meal that begins with a trio of street snacks (street corn/taco/scallop tostada); venison loin with mole chicchilo; rabbit sope with braised rabbit legs, seared loin, chayote salad and mole rojo; roasted duck with mole negro and potato poblano gratin; and for dessert, chocolate tres leches cake. Holy mole, this is gonna be good! more info

Price $160.00
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Thursday, November 21, 7pm: Italian Holiday Feast with Paul Cullen and Claudia Baudo of Smackaroons
Thursday, November 21, 7pm: Italian Holiday Feast with Paul Cullen and Claudia Baudo of Smackaroons
Madonna made the expression “Italians do it better” a thing, and when it comes to holiday cooking, we can’t argue with that. The Italian (and Italian American) holiday season is steeped in culinary traditions. To share some of them, we are excited to welcome back Paul Cullen, former Bad Company bassist turned personal chef and sommelier, and Claudia Baudo, Founder of Smackaroons, artisanal coconut delights made here in Philadelphia. While touring Europe with Bad Company, Paul fell in love with fine wine, exquisitely prepared food and the culture that surrounds both. Years passed and Paul became a certified level sommelier, and he revisited the classic Italian recipes he learned from his grandmother and mother. He deepened his love — and knowledge — of Italian cuisine during visits to Italy, where he cooked with the local chefs, sipped with winemakers while strolling the vineyards and performed with Italian musicians. Paul brought all of these passions together in 2013 when he started an in-home dining service in the Rehoboth Beach area. Following a welcome glass of vin brûlé (red wine with warming spices of cinnamon, cloves, nutmeg, ginger, star anise, vanilla, allspice and black peppercorns), enjoy festive menu that features an Italian artisan formaggio tasting plate; insalata of orange, fennel and black olives drizzled with Sicilian extra virgin olive oil; traditional lasagne alla Bolognese with handmade pasta and homemade ricotta; and tiramisu vin santo. Mangia! Mangia!
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Price $170.00
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Friday, November 22, 6pm: Private Event with Frances Vavloukis
Friday, November 22, 6pm: Private Event with Frances Vavloukis
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Saturday, November 23, 12pm: Meat-za Pizza with Peggy Paul Casella of Thursday Night Pizza
Saturday, November 23, 12pm: Meat-za Pizza with Peggy Paul Casella of Thursday Night Pizza
As widely beloved as pizza is, most people simply reach for the phone when “preparing” it. Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com returns to COOK for a crash course on pizza making basics, demonstrating three meat lovers pizzas that you can recreate at home: chicken, mushrooms and sage; sweet-hot pepperoni pizza with broccoli rabe; and steakhouse pizza. Since 2012, Peggy has dedicated her Thursdays to pizza-making, and her blog documents her self-guided experiments and offers inspiration for pizza enthusiasts looking to expand their repertoire of toppings and techniques. So, yes, Peggy knows pizza, and she’ll cover it all – the dough, the sauce, the toppings. Delivery? No, it’s Thursday Night Pizza! Recipes will be provided.
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Price $110.00
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Sunday, November 24, 1pm: Holiday Pastry with Abigail Dahan of Parc
Sunday, November 24, 1pm: Holiday Pastry with Abigail Dahan of Parc
‘Tis the season to get your bake on! French-born pastry chef Abigail Dahan started her pastry training in the famed Parisian patisserie Gerard Mulot. She then went on to work for the Ritz Carlton Philadelphia and Orlando. She later moved on to become supervisor at the Park Hyatt Chicago, and in the same year won first place in the first ever “L’art du chocolatier” hosted by the Cocoa Barry School in Chicago. Before joining the Parc team, she was at Le Bec-Fin and was also Sous Chef at the esteemed Joel Robuchon restaurant in Las Vegas. One of the city’s top pastry chefs, Dahan returns to COOK for an afternoon that is sure to inspire you for the impending months of holiday baking. Abigail will demo and serve black forest yule log; pecan pie; pumpkin cheesecake; and decorated cookies. more info

Price $90.00
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Monday, November 25, 7pm: Soul Food with Malik Ali
Monday, November 25, 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 shrimp hushpuppies with pepper jelly; meatloaf mac and cheese with thyme tomato glaze; smothered turkey chop with smoked collard greens and rice pilaf; and for dessert, spiced pumpkin cake with cream cheese frosting. 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 $160.00
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Tuesday, November 26, 7pm: Thanksgiving Dinner Favorites with Damon Menapace of Le Virtu
Tuesday, November 26, 7pm: Thanksgiving Dinner Favorites with Damon Menapace of Le Virtu
Love Thanksgiving but looking to shake things up a bit? This one’s for you! Join Damon Menapace of East Passyunk Avenue’s Le Virtu for a Thanksgiving primer that is sure to breathe new life into what has become a bit too cookie-cutter in our honest opinion. Damon’s kitchen pedigree is strong, having spent time at Marc Vetri’s Osteria and Alla Spina, as well as Kensington Quarters, so you are in very good how-to-Thanksgiving hands. Pick up some planning advice, prep tricks and menu inspiration as Damon gets us in the spirit just days before your ACTUAL Thanksgiving dinner. Damon’s selection of turkey day faves includes biscuits with apple butter; brussels sprouts with bacon and roasted garlic; butternut squash mac and cheese; turkey with sweet potatoes, stuffing and cranberry; and pumpkin pie. more info

Price $170.00
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Saturday, November 30, 1pm: Indian Holiday Dishes with Chetna Macwan of Spice Culture
Saturday, November 30, 1pm: Indian Holiday Dishes with Chetna Macwan of Spice Culture
The holiday season is a time to celebrate our bond with family and friends. It’s a time when we prepare the special recipes passed on by loved ones, sparking memories of holidays past. It’s also an opportunity to try out new dishes that just might earn a place at your holiday table year after year. Chef Chetna Macwan from Spice Culture Cooking will share some Indian holiday dishes from her own family table. She will be showcasing dishes with a mix of old and new traditions from her Indian heritage, demonstrating how easily they can be made in your own homes, for any occasion. Chetna’s holiday spread includes chai-spiced mulled wine; pinwheel samosas; chicken biryani; harvest vegetable curry; seasoned cumin and onion raita; eggless fairy teacakes; and a milkshake sampler (rose falooda and sapota.) Recipes will be provided, in addition to a special Indian-inspired holiday gift.
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Price $110.00
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