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OUR MAY CLASSES WILL BE POSTED THURSDAY, APRIL 6 AT 6PM.


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Wednesday, March 1, 7pm: Seafood Sensations with Michael Rouleau
Suffering from ‘down the shore’ withdrawal syndrome and craving fresh seafood? We feel your pain. Which is why we’ve invited Michael Rouleau back to COOK to cook up a seafood spectacular: fried calamari with remoulade and banana peppers; crab cakes with basil mayo; grilled octopus with white beans and Calabrian chiles; shrimp tagine with preserved lemon and pickled mussels; and key lime pudding with shortbread and banana. A chef of pure dedication, Michael began his career as a line cook on the opening team of Top Chef Kevin Sbraga’s eponymous flagship, working his way up to lead line cook, private events chef, and most recently, Chef De Cuisine. This will be a seafood lover’s dream!

Price $165.00
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Thursday, March 2, 7pm: Private Event with Jim Burke

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Friday, March 3, 7pm: Dinner in Lyon with Peter Woolsey of Bistrot La Minette and La Peg
Lyon is known as the gastronomic capital of France. Every year, gourmands from around the world flock the city’s Michelin-starred restaurants as well as its humble bistros. Although these days, Lyon is often associated with nouvelle-cuisine, its culinary reputation was established a full century earlier with hearty, traditional fare. Join Philly Francophile (and thoroughly entertaining jokester) Peter Woolsey, owner of Bistrot La Minette and La Peg, for a meal that showcases Lyonnaise specialities. This is going to be one magnifique meal!

Price $175.00
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Sunday, March 5, 2pm: Taste of The Cake Life with Lily Fischer Owner & Founder and Becca Craig Head Chef of Cake Life Bake Shop
Located in vibrant Fishtown, Cake Life Bake Shop is co-owned by Lily Fischer and Nima Etemadi, best friends from Sarah Lawrence College who quit other careers to become pastry chefs. After appearing on Food Network’s Cupcake Wars three times (and winning!), the duo opened Cake Life Bake Shop, offering handcrafted cakes and pastries that are at once unique and familiar, comfortable and exciting. Lily Fischer will make her COOK debut along with Head Chef Becca Craig, serving a trio of Cake Life’s creations: mini cookie; honey sea salt tart; and lemon raspberry cake (lemon cake, raspberry curd, and raspberry buttercream). Lily and Becca will walk guests through the preparation of the lemon cake batter, fresh raspberry curd, Italian meringue buttercream (and how to use fresh compotes to color and flavor buttercream); watercolor technique in buttercream; and gold leaf application. This is a baker’s delight!

Price $80.00
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Tuesday, March 7, 7pm: Private Philadelphia Magazine Event

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Wednesday, March 8, 7pm: South in Your Mouth with Justin Swain of Rex 1516
Philly native Justin Swain trained under Regis Jansen, the Alabamian opening chef of Rex 1516 who turned the South Street restaurant into one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. Join Justin when he returns to COOK for a Southern sojourn, featuring a supper of hoecakes with pickled collards and benne seed; drop biscuits, jam and garlic herb butter; BBQ plate with brisket, pork, sausage, pickles, onions, Memphis BBQ sauce and bread; and (what else?) banana pudding with salted caramel and vanilla wafers. Y’all are gonna love it!

Price $160.00
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Thursday, March 9, 6pm: Semester Abroad: Cheese + Cocktails from Around the Globe with Rocco Rainone of Di Bruno Bros. and Jesse Cornell of SkyGarten
Two of our favorite C words are cocktails and cheese. And though people often associate eating cheese with drinking wine, cocktails are also the perfect compliment to wash down some gooey, cheesey goodness. Join veteran bartender Jesse Cornell of SkyGarten as he leads guests on a globetrotting cocktail and cheese pairing adventure alongside celebrated cheesemonger Rocco Rainone of Di Bruno Bros. The travel itinerary includes the usual suspects – France, Italy, Spain – but expect some wild cards as well! Don’t miss this opportunity to learn from these two leaders in their respective fields.

Price $110.00
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Friday, March 10, 6pm: UK Pub Crawl with Meredith Rebar and Garrett Williams of Home Brewed Events
It’s hard to think of England and not think of pubs and pints. Beer in England pre-dates all other alcoholic drinks produced in the country and it has had an enormous influence on beer culture and history right here on our side of the pond. During this afternoon session at COOK with local beer-based education event planners, Meredith Rebar and Garrett Lee Williams of Home Brewed Events, guests will discover the histories of British beer and, of course, sample some British brews, including a special welcome beer, Belhaven Wee Heavy, Guinness Special Release, Thornbridge Jaipur IPA and Samuel Smith Imperial Stout. Garrett and Meredith will also brew an Anglo-inspired beer for guests to take home a few weeks later. Please note that a full dinner will not be served, but continuing the theme of the evening, we will be serving mini sweet and savory pastries from Stargazy, East Passyunk’s popular pie and mash shop!

Price $100.00
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Saturday, March 11, 7pm: Private Event

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Sunday, March 12, 2pm: Marvelous Meringue with Aurora Wold-Shire of Townsend and A Mano
Meringue, heavenly clouds of egg whites and sugar, seem simple. Not so. There’s more than one way to whip up your own meringue – three, in fact! Join pastry chef Aurora Wold-Shire for a memorable meringue making session. For her COOK debut, Aurora will prepare three desserts which showcase the three distinct varieties of meringue: chocolate soufflé (Italian meringue), pavlova (Swiss meringue), and meringue cookies (French meringue). New to Philadelphia, Aurora is the pastry chef for Tod Wentz’s restaurants Townsend and A Mano. Her 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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Wednesday, March 15, 7pm: All That And Dim Sum with Robin Admana and Sandy Trinh of Foolish Waffles
Foolish Waffles is a prominent member of Philly’s vibrant food truck community, earning 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 Admana and Sandy Trinh at COOK for an evening that is not about their beloved waffles – but rather their love of dim sum. By definition, dim sum refers to a style of Cantonese food prepared as small bite-sized or individual portions traditionally served in small steamer baskets or on small plates. The Foolish Waffle duo will serve up a dim sum spread including a selection of dumplings (pork potsticker, shrimp shumai, mushroom dumpling); bun and wings (pork belly bao and salt and pepper wings); sticky rice and ribs; sticky rice in steamed banana leaves with ginger soy braised short rib; and a dessert trio (liege waffle with sweetened condensed milk, egg custard tart and coconut cream sponge cake).

Price $155.00
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Thursday, March 16, 6pm: Vino Di Montepulciano with Shawn Dore, US Brand Ambassador Consorzio del Vino Nobile di Montepulciano
Montepulciano is a picturesque hill town in southern Tuscany that is a major producer of Italian food and drink. Renowned particularly for its wine, Vino Nobile di Montepulciano, the Montepulciano region and brand have unquestionably helped Tuscany retain its privileged place on the world wine map. The historic region’s wines were a favorite of Thomas Jefferson and is now emerging as a “must watch” area. We’re delighted to welcome back Shawn Dore, wine educator, sommelier and US Brand Ambassador for Consorzio del Vino Nobile di Montepulciano (the official designation), for an evening featuring some of Italy’s most celebrated wines from the region. Please note that no full dinner will be served, but there will be light bites.

Price $100.00
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Friday, March 17, 7pm: Vegetarian Foods We Love To Eat with Becca O’Brien of Two Birds Catering & Canning
It’s a carnivore’s misconception that vegetarians miss out on things. But trust us, cry them no rivers – vegetarians are crafty cooks, swapping out proteins so that familiar foods remain just as satisfying. COOK veteran instructor Becca O’Brien, owner of Two Birds Catering & Canning, lived the vedge life for years and can attest to the fact that meat-free doesn’t mean flavor-free. Becca’s March menu features a trio of chips and dips (smokey tofu and black bean dip with roasted poblano crema; spinach, white bean and artichoke dip; and spicy buffalo seitan dip, served with mixed pickles and fresh fried tortilla chips); Thai basil tofu salad, banh mi sandwich, with pickled veggies, fresh herbs and spicy mayo; loaded baked potato soup with smoked tempeh, sour cream, cheddar, scallion and grilled crostini; BBQ "pork" sandwich with maple dijon slaw and fresh pickles, four cheese mac'n'cheese and collard greens; and ricotta pie with whipped cream and berries. This class is sure to be a hit with vegetarians and meat-eaters alike.

Price $150.00
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Saturday, March 18, 12pm: Private Event

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Sunday, March 19, 12pm: Newish Jewish with Tova Du Plessis of Essen Bakery
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 psyched that for her COOK debut, Tova is preparing not just dessert but a hearty lunch, which thankfully includes her now-famous babka – gefilte fish with fresh horseradish ‘chrain' and shaved carrot salad; perfect ribeye roast with apple and carrot tzimmes and potato kugel; and chocolate halva babka with coffee ice cream. Join us for a reimagined takes on Jewish staples – this ain’t your Jewish grandmother’s cooking we’re talking about!

Price $90.00
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Tuesday, March 21, 7pm: Beer Dinner with Brady Taylor of The Cambridge
Hear ye, hear ye! South Street West has come a long way in recent years, and among the pioneers are Chris Fetfatzes and Heather Annechiarico, co-owners of Tio Flores, The Cambridge and (non-South Street) Hawthorne’s. The Cambridge is a cozy tavern reminiscent of Merry Old England’s public houses, offering two dozen draft beers and hearty pub grub. For Cambridge chef Brady Taylor’s COOK debut, we’re hosting a beer pairing dinner, and though the beers are a surprise, Taylor’s menu includes a white bean and bacon shooter with candied bacon; grilled artichoke hearts crostini, fire roasted peppers, ricotta cheese; lamb bolognese, pappardelle, basil ricotta, parmesan cheese; intermezzo of lemon sorbet; black bass, black rice, black garlic, red pepper coulis; and cinnamon-sugar beignet dulce de leche.

Price $155.00
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Wednesday, March 22, 7pm: Fat Is Flavor with Nick Macri of La Divisa Meats
The saying goes, ‘cut the fat, cut the flavor.’ This March, chef-turned-butcher Nick Macri of Reading Terminal Market’s La Divisa Meats will cut no corners or calories, demonstrating multiple methods of incorporating animal fats – rendering, confit, and even baking. As a specialty butcher, La Divisa makes use of the whole animal, and Macri’s March menu continues that practice, incorporating the usually-trimmed fat to lend flavor to dishes including whipped butter and crudités; tallow fried potato poutine; confit lamb shank, rigatoni, pecorino, mint, chiles; roast beef with Yorkshire pudding, horseradish, greens, mushrooms; and for dessert, chocolate and hazelnut pie. Nick is the Philadelphia restaurant industry’s go-to guy for meats so don’t miss out on this special event at COOK!

Price $160.00
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Thursday, March 23, 7pm: Private Event

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Friday, March 24, 7pm: An Evening with Anthony Bonnett 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 March, 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 tuna confit devilled eggs; Spanish octopus, piperade, squid ink aioli; foie gras gnocchi, duck prosciutto, caraflex cabbage, golden raisins; prime beef tenderloin, sunchoke puree,  charred vanilla carrots, spring onion, blue cheese fondue; and coconut cream pie. Ahoy, matey, indeed!

Price $155.00
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Saturday, March 25, 2pm: Baking with Bacon with Dana Herbert of Desserts by Dana
Delaware Native, Dana Herbert, was named the winner of TLC’s Cake Boss: Next Great Baker and voted “Best of Delaware” for his pastry creations. Join him when he returns to COOK for a class all about baking with bacon. Herbert’s flavorful recipes will include: apple and bacon puff pastry with sweet corn ice cream; peanut butter cheesecake with bacon and graham crust with macerated cherries; bacon banana split; and peach cobbler with bacon ice cream. The best part? Guests will get to sample all four items and that sounds like a pretty great afternoon to us! If you’re a sweet-and-savory person, this one’s for you! Recipes will be provided!

Price $85.00
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Sunday, March 26, 1pm: COOKbook Author Series: Lunch with Mari Nameshida of Mari’s Tokyo Kitchen
Recently selected as the number one activity in Tokyo by TripAdvisor reviewers, Mari Nameshida’s Japanese cooking classes offer the unique chance to experience firsthand how people cook at home in Japan. Mari shares her expertise with tourists and expats alike looking to experience authentic Japanese cuisine using the freshest ingredients from Tokyo's local markets. Published this summer, Japanese Recipes from Mari’s Tokyo Kitchen features 50 of the most popular recipes from her classes. We’re excited to welcome back Mari as she prepares a four course lunch: sauteed eggplant and green pepper with tuna and green onion with sweet sour miso sauce; braised pork belly and egg; chirashi sushi; and sesame pudding. Each guest will receive a copy of Mari’s Tokyo Kitchen.

Price $100.00
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Tuesday, March 28, 6pm: Perfect Pies with Pat O’Malley of Hungry Pigeon
Hungry Pigeon is a three-bell breakfast, lunch and dinner spot on Fabric Row in Queen Village co-owned by chefs (and friends) Scott Schroeder and Pat O’Malley. After working together at the wildly successful ¡Pasion! Restaurant, Pat moved to New York City where he led a baking department at Balthazar, churning out 15,000 handmade pastries per day. Philadelphia is now enjoying the fruits of that labor – if you’ve been to Hungry Pigeon, you know his croissants are the real deal. And while croissants take serious training and technique, the perfect pie is a comparatively easy goal for the home baker to achieve. Join Pat for a crash course on how to make the perfect pie crust, various crimping techniques, and how to use of “scrap dough” to prepare hand pies. The best part – you get to eat Pat’s perfect pies: rhubarb and heirloom apple lattice pie; meyer lemon Shaker pie; and a duo of hand pies (sautéed greens and local feta; smoked ham and cheese). Pie, oh my!

Price $100.00
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Wednesday, March 29, 7pm: Abe Fisher Goes to Asia with Brian Kane and Yehuda Sichel
Abe Fisher, Michael Solomonov and Steve Cook’s self-proclaimed gastronomic golem, continues to receive accolades – and for good reason. Named among its “Best New Restaurants” by Travel & Leisure in 2015, Abe Fisher and Chef Yehuda Sichel are exploring the far-flung culinary influences of the Jewish diaspora in spectacularly inventive ways. Chef Yehuda is a veteran sous-chef of Zahav, and he has also cooked at Grace in Los Angeles, and Rae and Brasserie Perrier in Philadelphia. When we invited Chef Yehuda to return to COOK this March, he proposed something unexpected – an Asian vacation – and we were more than ok with that! That’s right, think Chinese, Vietnamese, Japanese and maybe Cambodian. Beverage Director Brian Kane will be on hand to provide cocktail and wine pairings, including pours of Riesling, a favorite of Kane’s.

Price $190.00
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Thursday, March 30, 7pm: Meat & Greet & Eat! with George Sabatino of Aldine and Heather Thomason of Primal Supply Meats
Primal Supply Meats is committed to providing sustainable, pasture-raised meat to Philadelphia. With meats sourced directly from local farmers, Butcher-Owner Heather Thomason works with other mission-aligned organizations in our local food system to share resources and build a stronger network. Practicing whole-animal butchery, Primal supplies primals and custom cuts to not only families and individuals but also to professional kitchens. One such kitchen: Aldine, located at 19th and Chestnut. Aldine’s Chef George Sabatino has been a key fixture in acclaimed kitchens all around the city, working at such hotspots as Fork, Barbuzzo and Stateside before opening Aldine with his wife Jennifer. At their Rittenhouse eatery, Chef George is known for taking no shortcuts, creating artfully composed plates that highlight house made ingredients. If you follow Aldine on social media, you’re familiar with the labor and love that he imparts upon each individual component of his dishes. This March, George returns to COOK for a dinner that showcases the high quality cuts provided by Primal Supply Meats. We’re “fired up,” to use one of Chef George’s preferred expressions, to welcome him and Heather back to COOK!

Price $170.00
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Saturday, April 1, 7pm: Private Event

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Sunday, April 2, 2pm: Tarty For The Party with Joe Green of Affinity Confections
Join Joe Green of Affinity Confections this April when he returns for an afternoon dedicated to tarts. While working on his Entrepreneurship Major at Temple University’s Fox School of Business, Joe interned at the renowned Night Kitchen Bakery in Chestnut Hill. With sixteen years of baking experience under his belt, Joe Launched Affinity Confections in 2014. Affinity creates seasonally inspired confections using premium all-natural ingredients. Joe will serve (and demo components of) four tarts: fresh fruit tart (shortbread crust filled with a vanilla pastry cream topped with fresh seasonal fruit); lemon tart (poppy seed shortbread with a fresh meyer lemon curd filling topped with fresh blueberries); Wimbledon Tart (vanilla shortbread filled with buttercream and a fresh strawberry coulis); and chocolate tart (chocolate shortbread filled with a blackberry pastry cream topped with chocolate covered berries).

Price $85.00
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Tuesday, April 4, 6pm: Private Event with Nick Macri of La Divisa Meats

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Wednesday, April 5, 7pm: Private Event

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Friday, April 7, 7pm: An Evening with Scott Schroeder of Hungry Pigeon
COOK is thrilled to welcome back Scott Schroeder, co-owner of Hungry Pigeon, a three-bell breakfast, lunch and dinner café located in Fabric Row in Queen Village. Schroeder and his fellow co-owner Pat O’Malley have a long history of working together, beginning at the wildly successful ¡Pasion! Restaurant. Though working in different cities for the past decade, they remained close friends and Hungry Pigeon is a project a long time in the making. A native of Detroit, Scott trained in his hometown under charcuterie expert and award-winning chef, Brian Polcyn. After moving to Philadelphia in 1997, Scott cut his teeth in the kitchen of many famed Philly standards including Brasserie Perrier and Jake’s. In his first ‘Chef’ position at Northern Liberties hot-spot Deuce, Schroeder garnered praise and a two-bell review from Craig Laban before leading kitchens at the popular South Philly Tap Room and American Sardine Bar. Join Schroeder (aka @foodsyoucaneat) for a taste of the Pigeon – trust us, this one’s not for the birds.

Price $165.00
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Sunday, April 9, 12pm: Hearty Vegan Brunch with Christina Martin Chef/Owner of Cooking to Nourish
While brunch commonly focuses on eggs, dairy, and cured meats, vegans are often left out in the cold. So all you vegans, this one’s for you! Join Christina Martin for a plant-based brunch that’s sure to please, regardless of your dietary lifestyle. Christina Martin is a Philadelphia-based vegan chef and healthy food advocate. 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 when she returns to COOK for a vegan brunch menu of French toast with blueberry maple compote; biscuits with mushroom gravy, avocado and hash; veggie eggless quiche, beet and field green salad; and strawberry cobbler. Plus, what’s brunch without a mimosa (or two)?

Price $110.00
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Tuesday, April 11, 6pm: Breakfast Baking for Dinner with Pat O’Malley of Hungry Pigeon
To Philadelphia Inquirer food critic Craig Laban, Fourth Street is now “Breakfast Street.” Joining Breakfast Street’s Cafe La Maude, Honey’s and The Dutch is Hungry Pigeon, co-owned by chefs (and longtime friends) Scott Schroeder and Pat O’Malley. By day, the Pigeon’s menu features Pat’s flaky croissants, brioche sticky buns, housemade English muffins, crusty sourdough and more. After working with Scott at Philadelphia’s wildly successful ¡Pasion! Restaurant, Pat moved to New York City where he led a baking department at the iconic Balthazar, churning out 15,000 handmade pastries per day. Philadelphia is now enjoying the fruits of that labor, and this April, sixteen lucky COOK guests will, too, as Pat bakes up a breakfast-for-dinner spread. You butter not miss this one!

Price $100.00
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Wednesday, April 12, 7pm: A Taste of Scarpetta with Jorge Espinoza
LDV Hospitality’s Scarpetta Restaurant at the Rittenhouse brings the signature bold Italian flavors to Philadelphia that it is known for at its Manhattan, Hamptons, Las Vegas and Miami locations. Scarpetta’s employs an understated-yet-elegant approach, creating an experience where guests feel as though they are at a stylish and welcoming dinner party. Join Chef Jorge Espinoza for a menu of highlights from Scarpetta’s new tasting menu: Tuna Susci (marinated vegetables and preserved truffle); Braised Octopus (artichoke, celery and charred scallion); Ricotta Carpellacci (honshemiji mushroom and preserved truffle); Turbot (leeks, endive and salsa verde); Dry-Aged Strip Loin (trumpet mushroom, cipollini onion, potato and truffled spinach marinated vegetables and preserved truffle); and Chef’s selection of dessert. Born and raised in Gueretaro, Jorge began his kitchen career working at Monkey Bar as a butcher before joining the crew at Tapika to work with David Walzog, whom he considers his mentor. Jorge then cooked under Chef Scott Conant at L’imperó and from there, the team opened Alto and Totto Il Giorno in the Hamptons, followed by Scarpetta in 2008 which received a James Beard nomination in 2008 for Best New Restaurant in America as well as a coveted three-star review from The New York Times.

Price $160.00
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Thursday, April 13, 7pm: An Evening with Peter Woolsey of Bistrot La Minette and La Peg
Join Philly Francophile (and thoroughly entertaining jokester) Peter Woolsey when he returns to COOK for what is sure to be a decadently delicious meal. Peter spent many years living in France and working in Parisian kitchens. It was there that his dream to create a restaurant in his native Philadelphia that showcased his love of the authentic bistrot experience was born. While his Bistrot La Minette serves some of the most authentic and delicious French fare in town, his second restaurant La Peg pays homage to casual, regional American cuisine. His menus at COOK and at the restaurant feature some of the most genuine and delicious French fare in town. Can you say ooh la la?

Price $175.00
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Friday, April 14, 6pm: Cocktails + Canapes with Matt Polzin and Rich Freedman of Olde Bar
The Olde Bar, located in Philadelphia’s landmark Old Original Bookbinder’s, is Jose Garces’ contemporary oyster bar and cocktail lounge steeped in the city’s nautical and culinary traditions. Serving oysters on the half shell, alongside a smart menu of modern re-imaginings of traditional bar snacks and a comprehensive cocktail and spirit list, The Olde Bar is at once a tribute to the city’s storied past and an updated version of one of our most beloved dining spaces. For the Olde Bar’s second appearance at COOK, Beverage Manager Matt Polzin and Chef de Cuisine Rich Freedman are serving up a festive menu of cocktails and canapes. Previously behind the bar at a.bar, Polzin beverage menu at Olde Bar pays homage to cocktail classics, “expertly mixed,” according to Philadelphia Inquirer’s Craig Laban. 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.

Price $110.00
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Saturday, April 15, 2pm: Chocolate Lovers Anonymous: Decadent Desserts with Candice Muser of Davio's Philadelphia
Chocolate: What more is there to say? Join Davio’s Pastry Chef Candice Muser, for a dessert demo showcasing three decadent chocolate creations: chocolate truffles with cocoa powder; tiramisu; and Five-Layer Chocolate Cake with Salted Caramel. No chocoholic should miss this special event!

Price $85.00
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Tuesday, April 18, 7pm: Springtime 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 April, Ferreri will prepare a springtime supper of Sicilian fare, including spring vegetable salad with spring onion-whey vinaigrette, almonds and pantaleo; Sicilian seafood stew with saffron, new potato and green chickpeas; lumache with snail bolognese; lamb shank with grapes, olives and potatoes; and for dessert, strawberry and rhubarb tart with basil cream and poppy seed. Mangia! Mangia!

Price $170.00
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Wednesday, April 19, 7pm: Private Philadelphia Magazine with Damon Menapace of Kensington Quarters

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Thursday, April 20, 7pm: Rijsttafel-Style Dinner with Diana Widjojo and Ena Widjojo of Hardena, Hosted by Joncarl Lachman of Noord, Neuf and The Dutch
Rijsttafel, a Dutch word that literally translates to "rice table", is an elaborate meal adapted by the Dutch, who, for a time, colonized Indonesia. Consisting of many small plates accompanied by various rice preparations, the rijsttafel dishes are undoubtedly Indonesian, although the custom was initiated by the Dutch in an effort to impress visitors with the exotic abundance of their colony. Here in Philadelphia, Joncarl Lachman of Noord has hosted a rijsttafel showcasing the local Indonesian spot Hardena, one of Lachman’s favorite go-to’s. This April, we are thrilled to bring the rijsttafel tradition to COOK – and that it will be hosted by the Darling Dutchman himself, Joncarl Lachman! Diana Widjojo and Ena Widjojo of Hardena will showcase Indonesian staples including gado gado (salad of blanched veggies in peanut dressing with water crackers); oseng tempeh (sauteed tofu and tempeh in sweet soy sauce); ikan belado (whole fish in red pepper sauce); beef rendang (six-hour beef stew in coconut milk and spices); and kang kung (sauteed watercress in shrimp sauce).

Price $150.00
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Friday, April 21, 6pm: Drink Like An Italian with Francesco Amodeo of Don Ciccio & Figli
In recent years, American interest in amaro and other traditional Italian liqueurs has been on the rise. Enter Don Ciccio & Figli. In 2012, owner Francesco Amodeo, who grew up on the Amalfi Coast, launched his line of liqueurs in Washington DC, a line that now includes several amaro varieties. Don Ciccio’s artisanal liqueurs are steeped in tradition, offering a glimpse of the past with a nod to the future. This April, join us for an Italian cocktail party that highlights Don Ciccio’s offerings: Peppino (gin, Don Ciccio limoncello, lemon juice, prosecco); Toto (vodka, Don Ciccio Mandarinetto, lemon juice, Cocchi Americano, blueberry shrub); Alexis (bourbon, Don Ciccio amaro dellle Sirene, Nocino); and Alberto (rye, Don Ciccio Finocchietto, True tonic, bitters). Please note that no full dinner will be served, but there will be light bites.

Price $95.00
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Saturday, April 22, 6pm: Arroz Con Pollo with Carolyn Nguyen and Michael Sultan of Revolution Taco
Revolution Taco just celebrated its first anniversary, and for their second year of operation, owners Carolyn Nguyen and Michael Sultan are expanding their menu. Among the ‘fast casual’ spot’s new additions is arroz con pollo, but theirs is anything but basic. Every Wednesday night, Revolution Taco is offering a fresh interpretation on the chicken and rice dish. Carolyn and Michael return to COOK this March with a boundary-pushing menu: wild mushroom beignet with chicken consommé; roasted chicken with Peas and asparagus risotto, dusted with porcini powder; chicken and Chinese sausage fried rice; arroz con pollo with braised chicken, seasoned rice and jalapeño tomato powder; and (mas arroz!) chocolate rice pudding donuts with lemon curd.

Price $160.00
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Sunday, April 23, 12pm: Rock and Roll! Kids Class with Shayna Marmar of Honeypie Cooking
Hey kids, join us for an afternoon of rocking tunes and rolled culinary creations, led by Honeypie's Shayna Marmar, a friend of COOK who specializes in fun-filled hands-on children's classes! The afternoon’s vegetarian menu incorporates a variety of produce and whole ingredients in ways that allow the kids to choose what they want to use, creating personalized dishes! So get ready to roll with veggie sushi, fresh summer rolls and burritos, as well as a rolled-up surprise sweet. Honeypie Cooking provides homemade, nourishing food solutions to children, adults, and families. Shayna Marmar founded Honeypie Cooking in 2008 in California. Before moving to Philly in the fall of 2012, Shayna lived in Oakland, CA, where she and her business were active in the thriving Bay Area food movement. Recommended for children ages 6-10. A single ticket to this class admits one child along with an adult/parent.

Price $45.00
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Tuesday, April 25, 7pm: Wine + Swine 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 Italy’s Emilia Romagna region, which is celebrated for its pasta, balsamic vinegar, parmigiano reggiano and prosciutto di Parma. Pairings include prosciutto with gnocco fritto, or fried gnocchi (paired with Castello di Luzzano Malvasia “Seta” 2014); peas, pancetta, mint and shoots (paired with Lo Duca Lambrusco Reggiano); tortellini in brodo - roast pork tortellini, pork broth, parmigiano reggiano (paired with Tenuta di Pederzana Lambrusco Grasparossa di Castelvetro); milk braised pork with greens and mushrooms (paired with San Patrignano “Aulente” Sangiovese di Romagna 2014); and zuppa inglese - English trifle (paired with Fattoria Paradiso Albana Vendemmia Tardiva).

Price $175.00
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Wednesday, April 26, 7pm: Aloha Eats: A Hawaiian Feast 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, is opening a brick-and-mortar Poi Dog on 21st Street between Chestnut and Sansom Streets. So, it’s time for a celebration, Hawaiian style! 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 ahi poke with uni on nori; poisson cru, pipikaula, pa’i’ai (Tahitian style ahi with coconut milk, Hawaiian dried beef, pounded taro); chicken adobo fried chicken with rice and atchara (pickled green papaya and carrot); Maui lavender bibingka (Filipino coconut rice cake) with mamaki tea cream. Say aloha to deliciousness!

Price $150.00
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Thursday, April 27, 7pm: Private Event with Kenneth Bush of Bistrot La Minette

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Friday, April 28, 7pm: COOKbook Author Series: Indian Cuisine Jugalbandi with Rupen Rao
Jugalbandi means "entwined twins." The East and the West parts of India have similar topography, but the cuisines are in contrast of each other. For his April appearance at COOK, Washington D.C. resident and Mumbai native Rupen Rao will share his recipes for East and West cuisines of India: fish paturi (banana leaf wrapped mustard fish - east); machcher jhol (Bengal shrimp curry - east) with Bengali pulao (spiced rice - east); Goan chicken curry (west) with poha (flattened rice - west); and amba doi (mango yogurt brulee - east). 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. Guests will receive a copy of Rupen’s second cookbook Indian Cooking: Popular Restaurant Dishes.

Price $160.00
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Saturday, April 29, 1pm: COOKbook Author Series: Vegetarian Indian Highway Cuisine with Rupen Rao
With more than 75% of India’s population being vegetarian, Indian is a go-to cuisine for vegetarians. Join Washington D.C. resident and Mumbai native Rupen Rao for a taste of vegetarian Indian fare including poriyal (beans and coconut); matar paneer (Indian cottage cheese and green peas in a creamy tomato sauce); baingan bharta (roasted mashed eggplant curry) with jeera chawal (cumin scented white basmati rice); and mango ice-cream. Rupen’s line of cookbooks and spice blends help home cooks prepare Indian food at home without the hassle of finding exotic ingredients. Guests will receive a copy of Rupen’s Ayurveda Cookbook. Recipes will be provided.

Price $110.00
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Sunday, April 30, 2pm: Challah Making with Carly Zimmerman of Challah For Hunger
Challah for Hunger brings people together to bake and sell challah bread to raise money and awareness for social justice. Their network of 78 chapters around the world engages 3,500 volunteers annually. Their volunteers, who are college students, come together as a community, bake bread, learn about hunger in their community and abroad, and sell the bread to raise funds for charities fighting hunger. Join Challah for Hunger’s Carly Zimmerman at COOK when she will demo three different, delicious challah styles including: fig, rosemary and sea salt; jalapeño cheddar; and lemon poppyseed. This is the perfect class for the novice bread baker or those looking to expand their baking repertoire. Guests will get to sample all 3 challahs during class.

Price $75.00
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