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Saturday, July 1, 7pm: Private Event

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Thursday, July 6, 7pm: Pork + Shellfish with Joncarl Lachman of Noord and The Dutch and Lee Styer of Fond and The Dutch
If Lee Styer of Fond is associated with one ingredient, it’s pork belly, hands (or hams?) down. And Noord’s Joncarl Lachman? Shellfish, for sure. For their July appearance at COOK, The Dutch co-owners Styer and Lachman are combining the best of both of their worlds for a pork and shellfish focused dinner. Located in Pennsport, The Dutch offers whimsical approaches to Dutch AND Pennsylvania Dutch breakfast dishes and recently began serving dinner Friday through Sunday. Some history: following a late-night, boozy omelette-making competition between Lachman and Styer, the two leapt at the opportunity to occupy the space formerly occupied by Fouth & Cross. And thus, The Dutch was born. Join the double Dutch-men for an evening devoted to what they do best: pork AND shellfish.

Price $175.00
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Sunday, July 9, 2pm: The Name’s Bon... Bonbon: A Confectionery Class with Aurora Wold of Aurora Grace Chocolates
We all know the expression ‘sitting at home eating bonbons.’ But just what is a bonbon? The French bon means good, and two bons are better than one – but don’t take our word for it. Technically speaking, bonbons refer to sweet confections that, unlike truffles, can stand alone but nevertheless are usually dipped in chocolate at the end of the process. Pastry chef Aurora Wold will prepare three (gluten free!) bonbons: malt ganache, champagne ganache, and dulce du leche. Most recently the pastry chef for Tod Wentz’s restaurants Townsend and A Mano, Aurora’s resume is an impressive one to say the very least, having served as a pastry chef at multiple Michelin Star restaurants in New York City, including Eleven Madison Park, Jean Georges and The Musket Room. This is the perfect class for home bakers looking to expand their repertoire.

Price $85.00
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Monday, July 10, 7pm: COOKing With The Greek Twins! with Frances Vavloukis and Katherine Pardalios
If you know the movie My Big Fat Greek Wedding, well, Frances Vavloukis, a Philadelphia-based health and wellness coach, and her sister Katherine Pardalios lived it. The Greek twins reunite every year and create a Greek feast that no one can deny, and this year, you’re invited! You'll love the "best of the best" recipes from their Greek family, as well as inspiring family stories. The Greek Twins’ menu features a variety of summer mezze and small plates: dolmathes gyalantzi (stuffed grape leaves); kolokithakia tiganita (lightly breaded zucchini); octopothi sta karvouna (grilled octopus) and fried smelts; horiatki salata (Greek village salad); and authentic chicken souvlaki stuffed in pita bread. Opa!

Price $155.00
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Tuesday, July 11, 7pm: Summer in Jersey: A Sneak Peek of Hearthside with Dominic Piperno and Aaron Gottesman
There’s a reason why they call New Jersey the Garden State. Come summer, we all put our Jersey jokes aside and bask in the bounty of New Jersey’s corn, tomatoes, peaches and all the delicious seafood from down the shore. So for a sneak peek of their soon-to-open Collingswood, New Jersey BYOB Hearthside, chefs Dominic Piperno and Aaron Gottesman are devoting their menu to all things Jersey, including summer gazpacho shooter; red snapper ceviche with melon and basil; poached shrimp with corn and tomato; spaghetti and crab; steamed cod with wilted greens and corn; and for dessert, peach pie. Most recently, Piperno served as sous chef at Vernick Food + Drink, where he met Gottesman, who was previously Kevin Sbraga’s right-hand man and chef de cuisine at The Fat Ham. The pair’s friendship in the kitchen soon extended outside the kitchen, and so they are all the more excited to reunite and work together once again at Hearthside, a fine-dining BYOB centered around a wood-fired grill. Summer is here – join us for a taste of all that Jersey has to offer!

Price $165.00
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Wednesday, July 12, 7pm: Garces Series: Backyard COOKout with Rich Freedman and Matt Polzin of Olde Bar
Love a backyard barbecue but don’t have a backyard? Or just can’t bear the heat? Or just looking for some summer soiree inspiration? Olde Bar’s got your back. This July, join Chef de Cuisine Rich Freedman of Jose Garces’ contemporary oyster bar and cocktail lounge located in the landmark Old Original Bookbinder’s. Freedman’s menu will feature classic cookout fare with a twist and can all be done easily indoors. Freedman’s background is a meaty one as his great grandfather was a butcher in Italy, eventually opening a butchery in Florida where Freedman began working at age 10. Locally, he has worked at Opa and for the Philadelphia Eagles and Phillies before joining with the Garces Group. Also joining us will be Beverage Manager Matt Polzin, who will be shaking and stirring festive summer cocktails to get you in the spirit of summer. Previously behind the bar at a.bar, Polzin’s beverage menu at Olde Bar pays homage to cocktail classics, “expertly mixed,” according to Philadelphia Inquirer restaurant critic and drink columnist Craig Laban. Trust us, this isn’t going to be your typical burger and weenies BBQ!

Price $175.00
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Thursday, July 13, 7pm: Private Philadelphia Magazine Event

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Saturday, July 15, 12pm: Private Event

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Sunday, July 16, 1pm: Gluten-Free Pasta Party with Christina Martin, Chef/Owner of Cooking to Nourish
Most would think that if you follow a gluten-free diet, then pasta is out of the question. Think again! Christina Martin, a Philadelphia-based vegan chef and healthy food advocate, is returning to COOK this July to prove that gluten-free eaters can have their pasta and eat it too. While working toward her culinary degree, she had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Join Christina for a gluten-free AND vegan lunch of gnocchi with kale in a creamy sauce; pasta "bolognese"; veggie lasagna; and, to take home, biscotti.

Price $95.00
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Tuesday, July 18, 7pm: Open Stove XLIX: The Pros – Ned Maddock of Brigantessa vs. Yehuda Sichel of Abe Fisher
It’s baaaaaack! If you’ve been in Open Stove withdrawal, this one’s for you. Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove, a fast-paced and unpredictable competition between two chefs. And this July, rather than up-and-coming sous chefs, we’ve invited COOK veteran all-stars: Ned Maddock of Brigantessa and Yehuda Sichel of Abe Fisher. As usual, COOK will provide mystery ingredients* and guests get to watch in wonder as the combatants come up with inventive and cutting-edge dishes on the fly. The best part? YOU get to be the judge! *Please note that due to the nature of this cooking competition, dietary restrictions cannot be accommodated.

Price $200.00
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Wednesday, July 19, 7pm: Frutti Del Mare with Pat Alfiero of Morgan’s Pier
It’s OK to pretend you’re “downa shore” for one night when Pat Alferio of Morgan’s Pier returns to COOK to prepare a summer seafood smorgasbord, Italian style. While working on his Associates for Culinary Arts, he worked at Oyster House as a shucker, then moved his way up to line cook at Tinto, Gaslight, and il pittore before heading back to Oyster house as a sous chef, followed by his current post at the popular Delaware River summer hotspot Morgan’s Pier. Alfiero’s sea-to-table menu features mixed seafood focaccia with octopus, clam, shrimp and lemon squid ink aioli; seared langostine with orange agrodolce, eggplant, sformatta, shellfish jus and pistachio; spaghetti chi ricci with sea urchin; lobster raviolo with lobster emulsion, mushrooms and serrano; and grilled olive stuffed swordfish with smoked artichoke, oregano and pine nut-golden raisin gremolata.

Price $165.00
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Thursday, July 20, 12:30pm: Private Event with Damon Menapace of Kensington Quarters

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Thursday, July 20, 7pm: Starr Series: Regional Asian BBQ Omakase with Todd Lean of Pod
Omakase is a Japanese phrase used in restaurants that means "I'll leave it to you". In this case, the “you” is the chef and the “it” is the menu selection. So instead of ordering à la carte, the chef presents a series of plates to customers who expect the chef to be innovative and surprising in the selection of dishes, almost like an artistic performance by the chef. Join chef Todd Lean of Steven Starr’s Pod for a seasonal omakase menu that transports you to Japan, Thailand, Korea and China: Hummock Island oyster with blueberry and wasabi; Thai BBQ grilled corn with spicy mayo and shaved coconut; galbi kimbap kalbi beef maki with oshinko, cucumber, kimchi and Korean BBQ beef; hamachi kama (grilled yellowtail) with a red miso BBQ, scallion and lemon; wuxi ribs (sweet Chinese BBQ ribs) with Japanese potato salad; and for dessert, green tea crepe with sweet cream and strawberries. Bonus: to kick things off, you’ll enjoy a watermelon Thai chili margarita. Fans of Pod’s vibrant Japanese-inspired style and flavors will not be disappointed!

Price $185.00
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Friday, July 21, 7pm: A Shipshape Summer with Anthony Bonnett and Len Boris 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 July, you won’t need your sea legs to enjoy The Moshulu – Anthony is coming ashore for his appearance at COOK with a surf AND turf menu of Katama Bay oyster with melon mignonette; #1 tuna tartare with lime, avocado and habanero aioli; heirloom tomato tart with buffalo mozzarella, arugula pesto and aged balsamic; crab cake  with Yukon potatoes, broccolini and caper remoulade; mini roast beef French dip with truffle cheese and shallot broth; and chocolate caramel peanut tart with ice cream. Ahoy, matey, indeed!

Price $165.00
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Saturday, July 22, 2pm: Ice Ice Baby! Cold Desserts for Hot Days with Peter Scarola of R2L
Join Peter Scarola, pastry chef for Daniel Stern Restaurants since 2008 and at R2L since its 2010 opening, for an afternoon of chilled-out sweets for the hottest months of the year. Peter will teach guests how to make maple bacon ice cream, banana blender sorbet, vanilla bean parfait and watermelon granita. With Peter at the helm of this class (he has been recognized as a Rising Star Pastry Chef of Philadelphia through starchefs.com – a significant industry honor), you are guaranteed to stay cool and sweet all summer long!

Price $85.00
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Sunday, July 23, 12pm: Pumpin’ (Waffle) Iron: Brunch with Robin Admana and Sandy Trinh of Foolish Waffles
For Philadelphians, waffles are so much more than a vehicle for butter and maple syrup. Philly fave food truck Foolish Waffles creates whimsical waffles, both sweet and savory. Foolish Waffles has earned a number of accolades including Philadelphia Magazine’s Best of Philly for Street Food Snacks in 2014 (for their banh mi waffle), The Vendy Cup as well as the Vendy’s People’s Choice Award in 2015. Join Robin and Sandy for a brunch devoted to the mighty waffle, in all its Foolish forms: baked goods plate (assorted mini baked goods, jam and butter ); wagel and lox (a Foolish take on bagel and lox – savory liege waffle scallion cream cheese, fresh cucumbers, pickles veggies and house cured lox ); fried chicken and waffle (buttermilk fried chicken, chili honey glaze, cabbage slaw, bourbon pickles jalapeños topped with a sunny side egg); and a mini dessert trio (lemon bars, matcha cream puff, canelé). Plus, it wouldn’t be brunch without bloody marys and mimosas!

Price $110.00
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Tuesday, July 25, 7pm: Wine and Swine: The Basque Edition with Mitch Skwer of The Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, a match made in heaven. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Join Mitch and Nick for a pairing dinner that highlights the Spain’s Basque Country, a culinary paradise bordering France and combines sea and mountain cultures. Nick’s Basque bonanza includes chorizo with red wine and honey; navarra style trout with bacon and almond pesto; pork basquaise – slow roasted pork in piperade with rice pilaf; and gateau basque with macerated summer fruit and whipped cream. And of course, Mitch will be on hand with a selection of Basque wines to accompany Nick’s tasting menu.

Price $175.00
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Wednesday, July 26, 6pm: Private Event

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Thursday, July 27, 7pm: Summer in Provence with Kenneth Bush of Bistrot La Minette
French gastronomy in Provence is very distinctive from the rest of French cuisine. A Mediterranean influence brings recipes replete with garlic, tomatoes, fresh herbs and seafood. Because of the mountainous country, without herds of dairy cattle, Provencal cooking uses very little milk and the sauces are not rich and heavy. Join Kenneth Bush, Executive Chef of Bistrot La Minette, when he returns to COOK to showcase a menu of Provencal dishes featuring direct and uncomplicated flavors, including: salade nicoise with oil cured tuna; coquillage au pistou (mussels with white beans and pesto); lamb with ratatouille; and clafoutis with red berries! Chef Kenneth grew up cooking by his mother’s side. Though he originally intended on training as a chef, he couldn’t turn down his acceptance to Yale University. After graduating Yale in 2001, he managed restaurants in Maryland and Washington DC. In 2009, he moved to Philadelphia and changed his focus to the kitchen. Here in Philly, he spent three years with Bistrot La Minette, working his way up from the garde-manger station to the lead Sous Chef. In 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.

Price $185.00
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Friday, July 28, 7pm: A Traditional Colombian Dinner with Mel Tenorio of Usaquén
From Bogotá to Philly, Usaquén started as a series of pop-ups aimed at bringing traditional and fusion Colombian food to Philadelphia. Named after a vibrant neighborhood located in the city of Bogotá, Usaquén is the birthplace of (and inspiration for) chef-owner Mel Tenorio. Recognizing Philadelphia as a culturally diverse restaurant community, Mel saw a void to fill as there was a lack of good traditional Colombian cuisine. Located in Kensington, Usaquén combines Mel’s passion for traditional Colombian cuisine with alternating fusion influences, as seen in his COOK debut menu: refajo cocktail (equal parts beer and Colombian soda, with a shot of aguardiente, a strong liquor made from anise and cane sugar); guava con queso blanco (guava paste with Colombian farmer's cheese); ceviche de camarones con patacones (shrimp, mango and avocado ceviche served in a green plantain cup); bandeja paisa gourmet (a gourmet take on Colombia's traditional dish of coconut rice, pork belly, powdered beef, pink beans, avocado, golden sweet plantains, arepa and a fried egg; arroz con leche (rice pudding, the perfect traditional ending to a Colombian meal).

Price $150.00
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Saturday, July 29, 6pm: Summertime When the Veggies Are Fine: A Meatless Feast with Becca O’Brien of Two Birds Catering and Canning
Ask any vegetarian and they’ll tell you that summertime is the easiest time to go meatless. With summer’s fresh produce, the options (and flavors) are endless, but you don’t have to necessarily be a vegetarian to celebrate the bounty of summer. So come one, come all to Becca O’Brien’s appearance at COOK, where she will prepare a seasonal, vegetarian feast of vichysoisse with peas, rosemary-lemon crème fraîche and grilled crostini; watermelon, tomato, and pickled radish salad with smoky carrots, feta and arugula; citrus-butter grilled polenta with balsamic marinated red onions, roasted maitake mushrooms, oven-dried tomatoes and housemade herbed ricotta; seasonal vegetable kofte with smoky roasted cauliflower, salt-roasted beets and grilled zucchini with cucumber raita and baba ganoush; and for dessert, ricotta pie with fresh berries and whipped cream. Becca O’Brien got her start in the kitchen as a child thanks to her grandmother’s Sunday spaghetti dinners, her mom's love of baking and her dad's adventurous cooking. Chef Becca has been cooking professionally, and working in restaurants for over 15 years now. And though she spent time at Stephen Starr steakhouse, Barclay Prime, she takes vegetable-forward cooking very seriously.

Price $155.00
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Monday, July 31, 7pm: Perfectly Perla: An Evening of Filipino Fare with Lou Boquila of Perla
Perla is a BYOB restaurant in the bustling East Passyunk neighborhood of South Philadelphia, serving modern Filipino-inspired cuisine incorporating local seasonal ingredients. Born in the Philippines, Perla chef-owner Lou Boquila is passionate about creating innovative dishes and inspiring others to expand their palates. His mission is to introduce guests to the distinctive food he has known since childhood. As a young boy, Lou learned to appreciate his mother's traditional cuisine, which sparked his interest in cooking. His experience began as a dishwasher at the renowned Knave of Hearts where he learned the operations of a kitchen. He then decided to continue his training at the Art Institute of Philadelphia, and became an intern to Chef Kiong Banh of Twenty Manning, working his way up from line cook to sous chef, and then to Chef de Cuisine of Twenty Manning’s (and COOK’s) sister restaurant Audrey Claire in 2007. Along the way, Lou began to combine his culinary knowledge to best express his interpretation of Filipino food with a modern take. While at Audrey Claire, Lou made multiple appearances in the COOK kitchen, but we are excited to welcome Lou (and you!) for our first Perla dinner, featuring
scallop sinigang ceviche (rhubarb consommé, sea beans, nasturtiums, chive oil); maitake ginataan (kabocha squash, fiddleheads, coconut-lemongrass broth, bottarga); lamb shank kare kare (eggplant, bok choy, peanut-annatto sauce, sweet bagoong); baked meringue, ube mousse, ube dust, hazelnuts).

Price $160.00
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Tuesday, August 1, 7pm: Southern Exposure: A Soul Food Feast with Malik Ali of The Dutch
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. For our August southern sojourn, join Malik Ali of The Dutch for a rib-sticking, finger-licking supper including hush puppy fried shrimp with roasted pepper aioli, pear slaw, fresh cut fries; brisket mac and cheese with BBQ sauce, crispy scallions, double cheddar; pan fried pork belly with black eyed peas, jasmine rice, thyme butter sauce; buttermilk fried chicken wings with candied yams, collard greens, brown sugar glazed cornbread; and strawberry shortcake with vanilla pound cake, whipped cream cheese, shortcake crumble. Prior to his post at Joncarl Lachman and Lee Styer’s The Dutch, Malik cooked at Lachman’s Noord and Neuf. Recently honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Price $155.00
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Wednesday, August 2, 7pm: Aloha Eats: A Hawaiian Luau with Kiki Aranita and Chris Vacca of Poi Dog
In case you haven’t heard, Kiki Aranita and Chris Vacca of the fantastic food truck, Poi Dog Snack Shop, recently opened a brick-and-mortar Poi Dog on 21st Street between Chestnut and Sansom Streets. With summer upon us, we can’t think of a better time to welcome back Poi Dog for a good ol’ luau! Kiki (who is originally from Hawaii and Hong Kong) and Chris (from the Philly area) started the truck because they longed for Hawaiian food 5,000 miles away from the islands and wanted to share their experiences of what people eat in Hawaii with mainlanders. And we couldn’t be happier that they did! Prior to committing themselves fully to food, both Chris and Kiki taught Classics and Ancient Greek, but at COOK, they will bring their modern approach to Hawaiian fare with a menu consisting of salmon furikake poke; squid and octopus luau with coconut milk and taro leaf; dry saimin, Maui style with Sun Noodles Temomi Noodles; char siu pork belly with pickled vegetables and kombu bone broth; and for dessert, li hing mui bibingka, a Filipino rice cake baked with salty preserved plum. Aloha, summer!

Price $150.00
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Thursday, August 3, 7pm: A Taste of Jamaica with Janet Davis of JADE
Chef Janet Davis’s JADE Jamaican Grill is a catering and special events provider with a Caribbean core. Janet has worked with with leading food and fashion brands including Hugo Boss, Williams-Sonoma, and Cabot Creamery, and most recently she was chosen from among the region’s best chefs to serve the Democratic National Convention in Philadelphia, bringing JADE’s distinctive cuisine to the Welcome Delegate Reception and the National Media Party. While JADE offers authentic Jamaican fare, Janet is known for combining elements of Mediterranean, Southern and Caribbean fare to create unique menus. We’re excited to welcome back Janet this August for a traditional Jamaican spread: Jerk Shrimp (jumbo shrimp dressed in spicy jerk seasoning, herbs and spices and flame-grilled); Citrus Garden Salad (field greens, cucumber, grape tomatoes, avocado and shaved carrot drizzled with zesty sweet citrus dressing); Curry Chicken (chicken on-the-bone seasoned in curry powder and spices, simmered with herbs, finished with potatoes and carrots and served with steamed white rice); Rum Cupcake (moist, decadent Jamaican rum cake – extra on the Rum! – served cupcake style, topped with Caribbean sea salt frosting). This is one Caribbean dream!

Price $155.00
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Friday, August 4, 7pm: Summer In India with Rupen Rao of Rupen’s
It’s time for an Indian Summer...summer in India, that is! This August, Washington D.C. resident, and Mumbai native, Rupen Rao, returns to COOK for an evening of regional Indian specialties. Summer in India happens from March to June, which is right before the monsoon season. Scorching heat delivers fresh ripe mangoes, cucumbers, corn and coconut. In this class, we will celebrate summer in India with sundal salad (chickpea, mango and coconut salad); Kerala fish moilee (cod in mild coconut sauce) with lemon and curry leaf poha; butter chicken with garlic naan; and, of course, mango lassi. 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.

Price $150.00
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Saturday, August 5, 12pm: My Mom’s Indian Tiffin with Rupen Rao of Rupen’s
In India, tiffin refers to a light midday meal (and the lunchbox containing said meal), typically a variety of dishes that may include vegetables, dal, rice, yoghurt, pickles, bread and pudding. Think of it as the Indian equivalent of Japan’s bento box lunch. Join Washington D.C. resident, and Mumbai native, Rupen Rao for not just any tiffin but one inspired by the tiffin prepared by Rupen’s own mother (or mummy, as he says): sautéed okra; coconut and herb shrimp curry with roti bread; mung lentils; cauliflower and peas pulao; and for dessert, shrikhand, a sweet strained yogurt. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States.

Price $90.00
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Monday, August 7, 5pm: Private Event

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Tuesday, August 8, 6pm: Private Event

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Wednesday, August 9, 7pm: Islands of Italy with Matthew Gentile of Panorama
You’re invited for an evening of culinary island hopping, Italiano style! And if all you can think of is Sicily, Matthew Gentile of Panorama will definitely expand your knowledge (and palate) of the Italian islands. Philadelphia Inquirer restaurant critic Craig Laban revisited Panorama, which originally opened in 1990, giving it an honorable three bells. According to Laban, Panorama’s most important move in its 2017 revamp was “hiring a talented young chef in Matthew Gentile, 33, an alum of Lacroix at the Rittenhouse with stints at Ela and Parc.” If you’ve visited Panorama lately, we’re sure you’ll agree! We’re delighted to welcome Gentile for a tasting of reimagined dishes from the islands of Italy, including Elba (carpaccio panzanella with yellowfin tuna, tuna prosciutto, tomato, red onion, black olive, sesame crouton); Sicily (tortellini with lamb shoulder and eggplant caponata, pistachio black garlic pesto, sunchokes); Ischia (rabbit loin and leg with Vesuvius tomato, porcini); Sardinia (cheese course of pecorino, saffron ice cream, black walnut); and Giglio (panficato with whipped quince, dark chocolate, figs, grapes). Passport not required!

Price $160.00
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Thursday, August 10, 7pm: Pan Pizza Party with Daniel Gutter of Pizza Gutt
One could say that pizza is the new cheesesteak. Over the last decade, Philly has witnessed a thriving pizza scene, where the challenge is to stand out from the competition. Daniel Gutter, the man behind Pizza Gutt, has done just that, establishing himself as “Instagram’s first pizza shop.” Daniel’s pizza obsession began during high school working at Cocco’s in Drexel Hill, and the passion continued at home during his free time, eventually being hired by Pizza Brain who was impressed by his Facebook pizza pics. After spending a year in Beijing where he trained chefs in American-style pizza making at Great Leap Brewing, Daniel returned home to work under Joe Beddia, whose Pizzeria Beddia was named Best Pizza in America by Bon Appétit Magazine. Fast forward: Daniel has been slinging pies at pop-ups all around town to his devoted followers while he looks for a brick-and-mortar place to call home. COOK is proud to host one such pop-up for 16 very lucky guests who will get a crash course on dough making and sauce preparation (recipes will be provided). Following a pizza making demo, guests will enjoy a menu of arugula salad with roasted red peppers and toasted pine nut, tossed in roasted garlic vinaigrette with fried cheese crisp; classic cheese pizza with mozzarella, tomato sauce, parmesan; veggie pizza with mozzarella, fontina, roasted cherry tomatoes, zucchini, pesto, arugula, parmesan; pepperoni pizza with mozzarella, tomato sauce, pepperoni, pickled long hots, roasted onions, manchego; and chorizo, corn and quail pizza with mozzarella, chorizo, sweet corn, quail egg and salsa verde. PLUS, take home a specialty 10” pizza pan that Dan uses and one of his doughs in the pan so you can create your own pie or freeze for later use. Please note that this class is not vegetarian.

Price $165.00
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Friday, August 11, 7pm: On the Vedge of Glory: Vegetarian Cider Dinner with Becca O’Brien of Two Birds Catering and Canning and Ben Wenk of Ploughman Cider
Located in beautiful Adams County, Pennsylvania, Three Springs Fruit Farm is a family-operated farm that brings fresh tree fruit, berries, tomatoes, vegetables, and products made with them to markets all over the Mid-Atlantic. Founded in 1901, Three Springs Fruit Farm is recognized by Food Alliance as among the best in their field for their commitment to progressive, sustainable growing practices and land management. Recently, seventh generation Three Springs farmer Ben Wenk began using his apples to create small batches of dry cider which he sold at local farmers markets, and from these humble beginnings Ploughman Cider was born. Ploughman is now available at over a dozen Philadelphia restaurants and is sold at Di Bruno Bros.’ Bottle Shop. This August, Ben is pairing up with COOK veteran Becca O’Brien for a vegetarian dinner that showcases the fruits and ciders of Three Springs. Becca got her start in the kitchen as a child thanks to her grandmother’s Sunday spaghetti dinners, her mom's love of baking and her dad's adventurous cooking. Chef Becca has been cooking professionally, and working in restaurants for over 15 years now and we’re excited to pair her with Ben for a vegetarian cider dinner featuring a local cheese plate with seasonal preserves (peach and pepper jam, hot pepper jelly, apple chutney), crostini, fresh fruit and pickled veggies; caprese salad with arugula, grilled red onion, roasted local tomatoes, warm burrata and peach infused balsamic vinegar; exotic mushroom vol-au-vent with peas and roasted leeks in fresh herb cream; smoked tempeh benedict with an English muffin, smoked tempeh, poached eggs and hollandaise, served with spicy sweet potato and corn hash; seasonal fruit and shortcake trifle with macerated cherries, brown sugar roasted peaches, fresh berries and mascarpone whipped cream; and, of course, plenty of Ploughman Cider!

Price $160.00
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Saturday, August 12, 12pm: Private Event

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Sunday, August 13, 2pm: Tutti Fruity with Joe Green of Affinity Confections
With summer’s bounty of fruit, the dessert possibilities are endless! Joe Green of Affinity Confections will return to COOK this August to show that there is life beyond strawberry shortcake (not that there’s anything wrong with that!). 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. For his tutti fruity menu, Joe will prepare grilled peach with thyme mascarpone; blackberry tart with chocolate shortbread and chocolate covered berries; and macerated blueberry parfait. Bonus: guests will also take home Joe’s rosemary toasted almond shortbread.

Price $80.00
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Tuesday, August 15, 7pm: Summertime in Sicily with Michael Vincent Ferreri of Res Ipsa
Res Ipsa, located on the 2200 block of Walnut Street, is a collaboration between Tyler and Nicole Akin of Stock and Mark Capriotti and Mark Corpus of ReAnimator Coffee. Taking its name from the Latin phrase res ipsa loquitor ("the thing speaks for itself"), Res Ipsa operates as a cafe during the day and in the evening changes over to a full-service restaurant – that also happens to serve excellent coffee! 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. This August, join Ferreri as he prepares a super Sicilian summertime supper (say that three times!). Mangia! Mangia!

Price $165.00
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Wednesday, August 16, 7pm: Private Philadelphia Magazine Event with Eric Leveilee of Whetstone

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Friday, August 18, 7pm: Sushi-101 with Matt Kemp of Shoon Sushi
Believe it or not, making sushi at home is surprisingly easy. With the right utensils and some patience to get acquainted with the techniques, all it takes is practice and, in no time at all, sumptuous at-home sushi awaits! Join Matt Kemp of Shoon Sushi for an evening of sushi and sashimi making and eating. Guests will enjoy a menu prepared by Kemp as well as learn about proper ingredients and equipment, fish butchery, making perfect rice, plating techniques and so much more. Kemp has worked and trained with Japanese Chefs across the country and most recently previously worked at Morimoto. He now brings his vision of intimate, Omakase-style dinners to the eight-seat counter at Boku, a private supper club in Philly. Kemp’s sushi menu includes a sushi rice crisp, cured salmon, smoked ikura, roasted garlic oil powder and local herbs; sashimi plate of otoro, wild salmon, madai and infused soy herb oil; nigiri tasting of madai, salmon belly and big eye chutoro; maki tasting of zuke maki, salmon oshizushi and otoro temaki; and for dessert, matcha kasutera with white chocolate mousse, crispy yuba and white soy caramel. Select recipes will be provided.

Price $160.00
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Sunday, August 20, 1pm: Pasta Making for Kids with Kelly Anne Davis, Culinary Instructor
Got pint-sized pasta fans in your family? Then bring them to COOK as Culinary Instructor Kelly Anne David leads a fun-filled pasta party. Guests will help prepare and roll out two doughs: sweet potato gnocchi and pappardelle! Next Davis will show kids how to easily prepare three sauces, one in a mason jar (shaken butter sauce) and two in a mortar and pestle (fresh marinara and herb pesto). Sounds like a good time, but the real payoff in going to such a class: eating all that delicious pasta! Recommended for ages 6 and up. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!

Price $40.00
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Tuesday, August 22, 7pm: I Can Do That! Tips + Tricks for Incredible Home Cooking with Maureen Stoebenau of The Avenue Deli + Laura Frangiosa
Are you a home cook looking to sharpen your skills? This is the class for you! Chefs and veteran COOK instructors Maureen Stoebenau of Lansdowne’s The Avenue Delicatessen and Laura Frangiosa are returning to COOK to show you some tips and tricks that you can put to good use at home. Since every meal should start with a cocktail, the duo will show you how to make a cordial or syrup that you can have on standby for an impromptu but impressive cocktail. The surprise cocktail will be accompanied by a snack, followed by a filet of beef tartine, blue cheese and roasted garlic butter, radishes (tips covered: how to cook a filet and the versatility of a compound butter); tuna nicoise (tips: poaching tuna, blanching green veggies, perfect hard boiled eggs); and for dessert, homemade ricotta, lightly pickled stone fruit, oat and almond crumble (tips: ricotta preparation; quick pickling). Next time you’re hosting a dinner, you’ll have some new tricks up your sleeve for sure!

Price $150.00
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Wednesday, August 23, 7pm: Lend Me Your Ears: A Summer Corn Dinner with Sam Jacobson of Stargazy
Bridge and tunnel jokes aside, New Jersey is a gift. Our Garden State neighbor blesses us each summer with shore vacations, ripe tomatoes, sweet peaches and, of course, corn! When Sam Jacobson, owner of East Passyunk Avenue’s Stargazy pie-and-mash shop, asked us to host a corn-centric feast, we were all ears (see what we did there?). And if you’re wondering, hmm, a London-born chef and the most American of ingredients... trust us, Sam’s cooking knows no borders. Sam’s corny feast includes chilled corn soup, guanciale, huitlacoche; dressed half lobster, corn and poblano salsa, crispy leeks; lavender-poached halibut, pickled corn, summer bean and heirloom tomato salad; and peach, mint and cornbread trifle with corn whiskey chantilly. This one’s gonna be a-maize-ing!

Price $155.00
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Thursday, August 24, 7pm: Tomato Time: A Tribute to Everyone’s Favorite Nightshade with Joncarl Lachman of Noord and The Dutch
We eat them all year long and in so many different ways, but summer is really the time to get your tomato fix! COOK veteran Joncarl Lachman of Noord and The Dutch will be serving a menu entirely devoted to the almighty tomato: chilled tomato bisque with goat cheese, basil oil; tomato and herb stuffed quail with sweet corn and flageolet sautée and tarragon; seared scallop with caviar, heirloom tomato, parsley vinaigrette and gouda; and for dessert, cherry tomato bread pudding with sweet cinnamon tomato coulis. Lachman is known for keeping things seasonal and fresh at the beloved Noord, his northern European BYOB in the heart of East Passyunk’s restaurant row, and now at The Dutch, his casual breakfast and lunch spot in Pennsport co-owned by Chef Lee Styer of Fond. Seasonally speaking, autumn will be here before you know it, so now’s your chance to bask in summer’s vegetable-that-is-really-a-fruit bounty! Please note that this class is not vegetarian.

Price $160.00
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Friday, August 25, 6pm: Beer for Wine and Cocktail Lovers with Meredith Rebar of Home Brewed Events
Are you a wine and cocktail connoisseur, but not sure about beer? Let Meredith Rebar of Home Brewed Events show you the beauty that is beer and how it can share flavor profiles similar to your favorite libations. For beer novices and enthusiasts alike, Meredith will cover all things beer – its history, primary ingredients, brewing process and general beer trivia. This August, each of Meredith’s beer selections match a popular cocktail or wine: Ploughman Cider Pinot, Saint Benjamin Tripel, Free Will Sour and a Top Secret Special Beer. Plus, during class, Meredith will walk you through the process of brewing a special sour beer, which will be bottled and dropped off at COOK for pickup at a later date. So if you usually go for cabernet or cocktails, Meredith will make a convert of you yet! Please note that a full dinner will not be served but there will be some light bites.

Price $85.00
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Sunday, August 27, 1pm: Newish Jewish: Rosh Hashanah Sweets with Tova du Plessis of Essen
Located on East Passyunk Avenue, Essen Bakery specializes in artisanal Jewish baked goods. After years of working at prestigious restaurants (Le Bec Fin, Avance and Lacroix to name a few), Chef Tova du Plessis decided to go back to her roots when she opened her first bakery. She took inspiration from the fresh-baked bread and pastries she would make alongside her mother as a child. Her food reflects her heritage while being heavily influenced by her classical training, We’re excited to welcome back Tova for an afternoon of Rosh Hashanah sweets – we know, we’re smack dab in the middle of summer, but the Jewish High Holy Days will be here before you know it! Tova’s sweet Rosh Hashanah menu includes holiday crown braid challah; kugelhopf with honey and cherries; honey cake with dark beer, apples and apple sorbet; and Israeli-style chocolate rugelach with caramelized honey ice cream. Pick up some baking tips that would make your bubbe proud!

Price $80.00
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Tuesday, August 29, 7pm: Mid-Atlantic Cuisine with Matt Gansert of Jaxon BYOB
Jaxon is a small, quaint BYOB restaurant located in Northern Liberties. It is the exact opposite of owner Toni Schiro’s previous popular late night spots, The Latest Dish and Fluid. By contrast, Jaxon is a cozy, whitewashed 22-seat jewelbox of a restaurant, with an evolving menu overseen by Chef Matt Gansert, whose eclectic resume includes Pub & Kitchen, Rex 1516 and Will BYOB. Craig Laban of the Philadelphia Inquirer praised Gansert’s “ever-changing menu [that] roams wide through various cultures and techniques while staying rooted in current local ingredients and seasonality.” For his COOK debut, Gansert’s tasting menu does just that, so join us for a chef’s amuse bouche, followed by octopus a la Jaxon; market fish with ratatouille; duck, frisee salad, cornbread, chipotle aioli; and peach cobbler a la mode.

Price $160.00
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Wednesday, August 30, 7pm: Garces Series: An Evening with Joe Mikitish and Scott Henry of Distrito
Iron Chef Jose Garces' Distrito is a vibrant and super stylish celebration of the culture and cuisine of Mexico City with a menu focused on the diverse street foods served in what is known by locals as the Distrito Federal. At Distrito, Chefs Joe Mikitish and Scott Henry oversee a menu that offers both approachable taqueria fare and modern Mexican small plates. We’re pumped for Distrito’s first COOK menu, which is sure to be both festive and muy delicioso: chips with guacamole, salsa roja and salsa verde; mahi mahi tacos and carnitas tacos; chicken enchilada and short rib huarache; steak fajitas, garlic shrimp and esquites; and for dessert, of course, churros!

Price $170.00
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Thursday, August 31, 7pm: Labor Day Cookout with Biff Gottehrer of Stove & Tap
At COOK, summer’s going out with a bang. You’re invited to one last summer COOKout, but there will be no burgers and dogs. Instead, enjoy one helluva summer spread prepared by Biff Gottehrer of Lansdale’s Stove & Tap: chilled golden beet soup with cantaloupe, tarragon and smoked trout roe; ribeye flatbread with Rogue smokey blue cheese, pickled red onion, horseradish crema and beef jus; "crab boil" with crispy soft shell crab, rock shrimp, kielbasa, potato and  lemon; grilled St. Louis style pork ribs with apple cider glaze, grilled street corn and crisp summer bean salad; and in the spirit of summer, ice cream sandwiches with walnut cookie, pistachio ice cream and peppermint. A former sous chef at The Dandelion, El Vez and JG Domestic, Biff now oversees Stove & Tap’s classic pub menu that is complemented by an extensive beverage menu of American wines and microbrews. Join us for this delicious summer-in-the-city barbecue!

Price $160.00
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