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Tuesday, May 5, 7pm: Private Event with Jon Cichon of Lacroix

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Wednesday, May 6, 7pm: Philadelphia Magazine & Foobooz Present Open Stove XXXVIII: Battle Sbraga
As Top Chef winner Kevin Sbraga’s restaurant empire continues to grow, so does the caliber of the chef in his kitchens. Join two of the best sous chefs in town - Dan Kennedy of Sbraga and Quincy Logan of Juniper Commons - when they battle it out at COOK’s monthly, cutthroat cooking competition known as Open Stove. Two will enter, but only one will win — so burns the unforgiving flame of this longstanding and popular culinary thunderdome! This is a fast-paced and unpredictable competition where 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! Both chefs will be joined by their respective General Managers who will act as their sous chefs for the evening. Don’t miss the chance to watch these two great restaurants duke it out! *Please note that due to the nature of this cooking competition, dietary restrictions cannot be accommodated.

Price $200.00
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Friday, May 8, 6pm: Cocktails and Cheese with Keith Raimondi of Townsend and Rocco Rainone of Di Bruno Bros.
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 Keith Raimondi of Townsend as he leads guests on a cocktail and cheese pairing adventure alongside his friend and celebrated cheesemonger Rocco Rainone of Di Bruno Bros. The duo will create and demo a menu of five cocktails and select five cheeses to pair with them. Don’t miss the opportunity to learn from these two leaders in their respective fields at this special celebration of curds and drinks.

Price $155.00
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Saturday, May 9, 1pm: The Flwry Presents: Floral Desserts with Jason Cichonski of Ela and The Gaslight and Alexis Siemons of Teaspoons & Petals
COOK is pleased to welcome Philadelphia's first ever floral subscription service, The Flwry, launching this June. To help celebrate all things flowers, COOK and The Flwry are pairing up with chef Jason Cichonski, Top Chef contestant and owner of Ela and The Gaslight, and Alexis Siemons, tea consultant and writer of teaspoons & petals, to lead a flower inspired tea and dessert tasting. Alexis will be steeping teas that capture the floral essence of spring. Oolong, green and black teas will be featured: two blended with dried flowers, another with naturally occurring floral notes, and a final tea that had been slowly dried over fresh flowers to absorb their fragrance. Chef Jason will be on-hand to demo one and serve three floral desserts. Additionally, if you sign up for a membership with The Flwry before or after class, and you'll take home a gorgeous bouquet of flowers to enjoy. Memberships are limited, so this is a great opportunity to get in on the monthly blooms!

Price $90.00
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Tuesday, May 12, 7pm: Private Philadelphia Magazine Event with Jason Cichonski of Ela and The Gaslight

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Wednesday, May 13, 6pm: Private Event with Joncarl Lachman of Noord

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Thursday, May 14, 7pm: Private Event with Laura Frangiosa of The Avenue Delicatessen

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Friday, May 15, 7pm: Private Event with Brian Storey

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Sunday, May 17, 1pm: Chinese-Hawaiian Dim Sum with Kiki Aranita and Chris Vacca of Poi Dog Snack Shop
The Chinese influence on Hawaiian food is indisputable. Quite a few Cantonese dishes and dumplings have been fully absorbed into what is considered "local food" in Hawaii and a third of the population of Hawaii is of Chinese origin. Join Hawaii-native Kiki Aranita and partner Chris Vacca of Poi Dog Snack Shop for an afternoon of hands-on dim sum making and eating. The duo will lead guests in making: Guo tie and wonton; Gau gee (Hawaiian style fried wonton); Manapua (Chinese-Hawaiian buns, typically filled with char siu); and sweet stuffed mochi (daifuku) with red bean paste. Guests will learn to master at least three essential folds and also be taught basic fillings. Please note that none of the savory dumplings will be vegetarian.

Price $125.00
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Monday, May 18, 1:30pm: Private Event with Nick Macri of La Divisa Meats

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Tuesday, May 19, 7pm: Sushi-101 with Atsuko Boyd of Jeffrey Miller Catering
After over a decade in the business world, Atsuko Boyd combined her traditions, industry training, international travel experiences and a MBA into a passionate pursuit of culinary excellence after graduating from NYC’s Institute of Culinary Education (ICE). A nationally selected chef for the Cannes Film Festival in 2007, Atsuko founded the Stamford, Connecticut-based FoodStudio: a boutique culinary events business serving New York through Fairfield County, recognized for its signature style of bold, fresh, and creative flavors from around the world. Since moving to Philadelphia, she has worked for Jeffrey A. Miller catering, providing the Philly catering institution with authentic Japanese cooking ideas and inspiration. Join Atsuko when she returns to COOK for a hands-on sushi-making class. During the first hour, guests will get to rock and “roll” with the help of Atsuko and learn to make norimaki, temaki, and the 'American' inside/out maki (using traditional Japanese ingredients like kanpyo (gourd), tekka-maki (tuna), sake-kyu (salmon/cucumber)). The second hour will feature the chefs demo’ing and serving select accompaniments to the meal including: osuimono (basic clear soup); a side ('oshinko' or quick pickle); and some nigiri.

Price $175.00
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Thursday, May 21, 7pm: A Taste of Burgundy with Peter Woolsey of Bistrot La Minette and La Peg
Get ready to say ooh la la - Burgundy style! Join Proprietor of Bistrot La Minette and La Peg, Chef Peter Woolsey, for a delicious and authentic evening of traditional Burgundian fare. Burgundians are incredibly passionate about both their food and their wine. Escargots à la Bourgogne and Coq au Vin are just two of the famous dishes of the region and Peter will showcase four regional specialities at this special class. Peter spent many years living in France and working in Parisian restaurant 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. His menus at COOK and at the restaurant feature some of the most genuine and delicious French fare in town. Neither foodies nor Francophiles should miss this!

Price $190.00
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Friday, May 22, 7pm: The Carnivore-Vegetarian Kitchen with Christina Martin of Vegan Commissary and Christopher Dougherty of Ulivo
Just because you live with someone doesn’t mean you eat the same way. Join chefs and real-life couple, Christina Martin and Chris Dougherty, for a menu of dishes that reflect both sides of meat/veg coin. During this class, Chris will make versions of dishes using meat and Christina will make a variation of the dish only plant-based. Guests can expect a gnocchi dish that is made with eggs and cheese while the other is a healthy, potato version. For the main course, Chris will demo a pan-roasted steak while Christina prepares a pan-roasted vegetable entree. The goal: showing people the similarities that a plant-based diet can have to a regular diet and with all the same flavors. Christina has degrees in both business and culinary arts. She has worked in the kitchens of Blackfish, Village Belle and Vedge restaurants. She also enjoys teaching and was a culinary instructor at JNA Institute of Culinary Arts. Christina is currently the pastry chef at Vegan Commissary in South Philly. Chris is a graduate of Montgomery County Community College Culinary Arts program. He worked at Blackfish restaurant in Conshohocken before helping to open Ulivo in south Philly. After a stint at Revel in Atlantic City cooking at Robert Wiedmaier's Mussel Bar and Grill he returned to Philadelphia to be the Sous Chef at Ulivo.

Price $165.00
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Saturday, May 23, 4pm: British vs American Beer Styles with Garrett Lee Williams and Meredith Rebar 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 here in the USA. 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 and American beer, sample British beer styles and compare them to the Americanized version of each style (Stout, Pale Ale, Porter, Amber). Garrett and Meredith will also brew an American IPA for guests to take home a few weeks later. Please note that a full dinner will not be served but there will be some light bites.

Price $90.00
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Sunday, May 24, 5pm: Memorial Day Sausage Fest with Nick Macri of La Divisa Meats
It’s the unofficial start of summer and what better way to kick off grilling season than with a celebration of the sausage! Join butcher and chef Nick Macri (AKA Meat Man Macri) of Reading Terminal Market’s stellar charcuterie purveyor/butcher shop, La Divisa Meats, for an evening of sausage making and sausage eating. Nick will demo and serve a combination of lamb kefta, sweet Italian sausage, wheat beer and onion sausage, chorizo and more. Plus some sides. Nick sources from  wholly sustainable and primarily local farms for all his meat needs and you’ll taste the difference. This is a great class for meat lovers and those looking to start making sausage at home.

Price $165.00
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Wednesday, May 27, 7pm: Hands-On Pizza Making with Jenny and Mark Bello of Pizza a Casa Pizza School (NYC)
Amazing, restaurant-quality pizza can be made in your home oven - and New York City's Professors of Pizza, Mark and Jenny Bello, will show you how! For five years, the Bellos have been teaching classes and delighting guests from around the globe at their famous, original pizza school. Prior to opening their acclaimed “pizza self-sufficiency center" on NYC’s historic Lower East Side, Mark spent a nomadic decade showing the city's culinary cognoscenti how to cook a killer pie in various venues, from humble apartment kitchens to his sold-out event at the James Beard House. Mark and Jenny will share a foolproof dough recipe, show you how to stretch and top your pie with perfect proportions, and dazzle you with a flight of pizzas hot out of the oven, showcasing both traditional and offbeat topping combinations. This class is a must for any pizza enthusiast!

Price $185.00
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Thursday, May 28, 7pm: A Taste of Puglia with Joe Cicala of Brigantessa and Le Virtu

Due to popular demand, we have released hightop table seating to this previously sold-out class. THESE DISCOUNTED SEATS ARE NOT AT THE COUNTER, but the menu and experience are the same. James Beard Foundation Award nominee, Joe Cicala, returns to COOK for an evening dedicated to the cooking of the Southern Italian region of Puglia. Brigantessa, one of Joe’s two Italian eateries on East Passyunk Avenue, is inspired by the peoples, cultures and cuisines of Italy’s South - and at this COOK event, Joe will be focusing on Puglia exclusively with a menu that includes his delicious pane cotto and strascinati. Puglia has always been predominantly an agricultural region, producing around 40% of Italy's olive oil and a large proportion of its wine. Don’t miss this special event with one of the city’s most recognized Italian chefs when he explores a cuisine that is deeply steeped in the region's agricultural tradition and incorporates only the freshest ingredients.


Price $180.00
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Friday, May 29, 5pm: Private Event

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Saturday, May 30, 3pm: Private Event

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Saturday, May 30, 10am: Private Event

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Sunday, May 31, 1pm: Strawberry Desserts with Bonnie Sarana Noll of Vanilya Bakery
It all began with a sweet tooth and a dream. In March of 2007, Bonnie Sarana Noll left the world of finance, packed her bags and headed to the Culinary Institute of America in Poughkeepsie, NY. Having the time of her life and learning the tools to make her dream become a reality, Vanilya Bakery, located on East Passyunk Avenue, was born in November of 2009. The inspiration for Vanilya is the Turkish translation of the word vanilla, her love of the flavor and the orchid plant it comes from. Join Bonnie when she returns to COOK to show guests how to prepare three strawberry delights including: a strawberry cocktail made with homemade strawberry syrup; strawberry crepe cake; and strawberry buttermilk panna cotta.

Price $80.00
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Monday, June 1, 12pm: Private Event

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Tuesday, June 2, 7pm: Grilling Galore with Carolyn Nguyen and Michael Sultan of Street Food Philly
It’s hard to classify the food served at Street Food Philly, except to describe it all as exceptionally tasty and all made from scratch. From Vietnamese sandwiches, to Thai curry tacos, to Korean fried chicken, this food truck mixes and matches flavors from all sorts of global cuisines. The menu is also seasonal and therefore varies, but they always have something for everyone. Join Michael Sultan and Carolyn Nguyen, the palates behind the great restaurant-on-wheels, when they return to COOK with the ultimate grill-lover’s menu featuring: Vietnamese Shrimp Mousse Skewer with pickled vegetables; Local Dry Aged Burger Slider with house-made yard's root beer bacon, garlic aioli, red onion, pickles, lettuce, and cheese; Argentinian Roasted Chicken; with Chimichurri and goat cheese slaw; Greek Watermelon Salad; Southern Style Ribs with honey jalapeno cornbread; and Grilled Peaches and Pound Cake with Bourbon maple ice cream.

Price $160.00
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Wednesday, June 3, 7pm: Foobooz & Philadelphia Magazine Present Open Stove XXXIX
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Held once a month, this is a fast-paced and unpredictable competition between two chefs whose names may not yet be well known throughout the Philly dining scene. COOK will provide mystery ingredients* and guests get to watch in wonder as the combatants - Michael Vincent Ferrari of Aldine and Wade Wright of R2L - 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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Thursday, June 4, 7pm: Summer in New England with Michael Rouleau of Sbraga Dining
With fresh bounty from the sea and local farms, food and summer go hand in hand in New England. From lobster rolls and clambakes to oysters and wild blueberry pie, Chef Michael Rouleau is coming to COOK to show off the best of the season, New England-style. The chef and New England native is the Event and Catering Chef for Sbraga Dining and he promises a delicious menu of seasonal favorites such as lobster rolls and mussels, and much more! So bring your love of simple, delicious summertime fare and a healthy appetite for this special summertime feast from one of Philly’s best up and coming young chefs!

Price $160.00
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Friday, June 5, 6pm: Gin-credible Cocktails with Chris Chamberlain of Philadelphia Distilling
If you know your gin, you know Bluecoat. The pride of the local, craft distilling scene, Philly’s own Bluecoat Gin is handcrafted and small-batch distilled in a copper pot using only organic botanicals resulting in a smooth and delicate artisanal spirit. Join Philadelphia Distilling’s Portfolio Manager and Beverage Development Specialist, Chris Chamberlain, for a master class in gin broken down into four cocktails and cocktail styles including: Introduction & the Negroni; Syrups & the Clover Club Cocktail/History; Herbs/Syrups/Jams & the Tom Collins Cocktail; and Punch Bowl creation. Please note that light refreshments will be served during this class.

Price $100.00
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Saturday, June 6, 10am: The Food Trust Presents: A Farmers Market Brunch with Jason Cichonski of Ela and The Gaslight
COOK is pleased to partner with The Food Trust on a unique class featuring “Top Cheftestant” Jason Cichonski. For more than 20 years, The Food Trust has been working to ensure that everyone has access to affordable, nutritious food and information to make healthy decisions. This includes operating farmers’ markets across the city. Join Chef Jason on a farmers’ market tour followed by a brunch class using ingredients purchased at the market that morning. Guests will meet Chef Jason at 10AM at the Fitler Square Farmers’ Market (23rd and Pine Streets), shop the market and talk with farmers and purveyors, before walking back to COOK for a delicious brunch menu highlighting the ingredients procured at the market. And it wouldn’t be brunch without Bloody Marys and Mimosas. Don’t miss this special event which will end around 2PM.

Price $150.00
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Sunday, June 7, 6pm: A Taste of Sicily with Carlo Finazzo of Cafe BellaVita
Merchantville, NJ’s Cafe BellaVita is a neighborhood gem! Join Chef Carlo Finazzo for his COOK debut when he will demo a menu of his native Sicily’s, fish-focused specialities, including: Panelle (a traditional Sicilian street food made from chickpea flour); grilled octopus potato salad; Gramigne Carrozza (Roasted cauliflower, melted anchovies, black olives, capers, toasted crumbs); Bronzino Agrodolce with a red plum tomato sauce with capers and onions; and Broken Cannoli for dessert. Born in Erie, PA, Chef Carlo’s family moved back to Sicily when he was three years old.  He grew up enjoying the taste of simple, fresh cooking and learned how to cook from his parents.  He returned to the U.S. in 1998 to eventually start his own restaurant.

Price $165.00
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Wednesday, June 10, 7pm: Regional BBQ Styles with Justin Swain Of Rex 1516
Back by popular demand!!! Barbecue in America is one of the most hotly debated food topics of contemporary times. Over the years, Southern States have developed some loosely defined BBQ regions, which use similar cooking styles, meats, and sauces to achieve variant results. You might have your favorite one, or you might not know where to even begin. COOK is pleased to welcome back southern cooking enthusiast and chef, Justin Swain of South Street’s Rex 1516, for a primer on what you can expect when you're expecting... to stuff your face with BBQ'd meat and sides across America. Yee haw!

Price $165.00
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Thursday, June 11, 7pm: An Evening with Luke Palladino of Palladino's
One of the most highly anticipated restaurant openings on East Passyunk Avenue in the past year was indisputably Palladino’s. Chef/Owner Luke Palladino’s first faure in Philly proper has proven to be worth the hype, earning “three bells” from Inquirer restaurant critic, Craig LaBan. Chef Luke is a big name at the Jersey Shore - well-loved for his early restaurants at the Borgata, then, later, his more personal Northfield BYOB. He spent five years in Italy cooking from Palermo to Puglia, Piemonte to Venice, and brings a particular affinity for Northern Italian specialties to his South Philly eatery. Join him for his COOK debut for a menu including: Asparagi Crudi, Scaglie di Parmigiano Reggiano, Insalata Russa (shaved asparagus salad, parmigiano, spring vegetable aioli); Fiore di Zucca Ripieni, ricotta, mozzarella, Mais, erba cipollina (stuffed zucchini blossoms); Gnocchi di Patate, Crudaiola al Pomodoro, ricotta salata (potato gnocchi, tomato crudaiola); “La Bestia” Bistecca alla Fiorentina, finferli fritti (“The Beast” Tuscan Porterhouse Roast, crisp fingerling potatoes); and Ricotta Zeppole for dessert. Mangia! Mangia!

Price $180.00
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Friday, June 12, 7pm: Vegan Indian Fare With Beth Kaufman Strauss Of Grateful Plate
Join Chef Beth Kaufman Strauss of Grateful Plate for a night of vegan Indian cuisine.  Enjoy the many flavors and spices that make Indian cooking so tasty and learn how to prepare these dishes at home.  Beth’s menu will include: Chickpea Chaat Salad with Sev;  Zucchini Kofta Balls in Green Sauce with Chapati; Vegetable Biryanis with Raita; and a refreshing Mango Lassi for dessert. Beth’s company, Grateful Plate, includes a meal delivery component, plus personal chef and holistic health coaching services around Philadelphia.

Price $140.00
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Saturday, June 13, 4pm: A Study in Sour Beers with Meredith Rebar and Garrett Lee Williams of Home Brewed Events
The category of "sour beer" is somewhat undefined, but certainly rooted in a long brewing history. Belgium in particular is home to many of these, including the funk-filled world of Lambic—the prized granddaddy of them all, and the oldest still-produced beer style in the world. Sours are challenging, expensive, and risky beers to make but they have become wildly popular in the craft beer world in recent years. 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 learn the background on sours, sample different styles of sour beers including Gueze, Gose, Lambic, and wild sours, and even brew a sour ale with Brettanomyces yeast.  Please note that light refreshments will be served during this class.

Price $95.00
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Sunday, June 14, 12pm: Desserts for Dad with Peter Scarola of R2L
With Father’s Day a week away, what better way to celebrate the sweetest man in your life than with a pastry class of delicious, Dad-tastic treats! Join Peter Scarola, pastry chef for Daniel Stern Restaurants since 2008 and at R2L since the opening in January of 2010, when he returns to COOK to lead a lesson in how to make the perfect desserts for Dad (or anytime really) including: Dad’s Hat Rye chocolate milkshakes; maple bacon donuts; and toffee and beef jerky chocolate bark. With Peter at the helm of this class (he was recognized recently as a Rising Star Pastry Chef of Philadelphia through starchefs.com – a significant industry honor), Dad is sure to feel the love this Father’s Day!

Price $90.00
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Tuesday, June 16, 7pm: Private Philadelphia Magazine Event with Laura Frangiosa of The Avenue Delicatessen

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Wednesday, June 17, 7pm: COOKbook Author Series: Real Maine Food with Ben Conniff of Luke's Lobster
Eating a hot, buttered lobster roll is like taking a mini-vacation: it conjures the scent of salt in the air and the crash of waves on the rocks—the essence of a day at the beach in Maine. Now, with Real Maine Food, thanks to the gents behind the wildly popular Luke’s Lobster restaurant group, you can recreate this humble delicacy as well as more than 100 other Maine dishes at home. Next month at COOK, join Ben Conniff, co-author of Real Maine Food and Vice President of Luke’s Lobster, for a selection of dishes featured in the book, including: oysters on the half shell with Maine blueberry mignonette and and ginger maple mignonette; crab cakes with fresh corn; smoked bluefish toasts with lemon aioli; New England clam chowder with homemade oyster crackers; lobster gnocchi with summer salad; and corn custard with blackberry sauce. A copy of the book is included with the dinner.

Price $180.00
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Friday, June 19, 12pm: Private Event

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Saturday, June 20, 1pm: Private Event

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Tuesday, June 23, 7pm: An Evening with Andrew Kochan, Tim Lanza and Keith Krajewski of Marigold Kitchen
Marigold Kitchen is an upscale BYOB offering an avant-garde, New American tasting menu in a traditional, Victorian home in West Philly. Voted #10 of “The 50 Best Restaurants in Philadelphia: 2015” by Philadelphia Magazine, the trio of chefs at Marigold are returning to COOK for an evening that promises to be some of the most inventive and delicious food you’ll have all summer. Join chefs Andrew, Tim and Keith for a complex yet balanced menu that will feature ingredients and dishes such as: Ceviche de Granada (with Lemon–Saffron Panna Cotta, Pickled Ramps, Shrimp Ceviche); Flank Steak Asada (with Huitlacoche puree and Corn–black bean Salad); Scallop (with Thai red curry-coconut broth); and more.

Price $175.00
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Wednesday, June 24, 7pm: Filipino Fare with Lou Boquila of Audrey Claire
In the Philippines, food is truly family. Homey and satisfying, this often-overlooked cooking tradition is based around a fascinating mix of colonial Spanish influence and centuries-old native tradition. And next month at COOK, it’s going to be one authentic Filipino feast! Join Chef Lou Boquila, Executive Chef at Audrey Claire, for an evening dedicated to the unsung cuisine of the Philippines. Chef Lou has been operating wildly successful, sold-out Filipino pop-ups known as Pelago for months and returns to COOK to showcase his take on Filipino fare, including pork belly lechon with Filipino-style hummus and macapuno (sweet coconut) panna cotta with ube - and more! There is nothing like this in Philadelphia! Don’t miss out!

Price $160.00
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Thursday, June 25, 7pm: A Taste of The French Riviera with Toni Vitello of Jeffrey Miller Catering
Chef, General Manager and Co-Owner of Jeffrey A. Miller Catering, Antonio “Toni” Vitello will transport guests to the French-Italian Riviera for one night this June. Born in Sicily, the England-raised Toni boasts classic French culinary training and once opened a South of France-themed restaurant, The Monte Carlo, in Hamilton, Bermuda. But it was a fateful trip to the South of France 35 years ago that shaped his culinary love affair with the region. Join Toni for an evening showcasing the flavors of coastal Southern France through Northwestern Italy while stopping at tiny fishing towns along the way. The menu will include: caponata; quenelle of avocado with fresh tomato sauce; raviolis a la Nicoise; striped bass with lemon beurre blanc; and chocolate and orange gelato and chocolate tuille filled with chocolate mousse. Can you say ooh la la?

Price $155.00
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Friday, June 26, 6pm: Super Seasonal Summer Cocktails with April Wachtel of Swig + Swallow
June marks the official entry into summer in the northeast, and summer means balmy breezes, grilling, and the abundance of gorgeous and local fruits, herbs, and vegetables. Join NYC-based bartender April Wachtel for this super seasonal class featuring ingredients you can source from the farmers market. Guests will learn processes to incorporate fresh ingredients, from muddling, to making juices, syrups and infusions. April will also discuss easy methods for preparing drinks for a group, so you can kick back, relax, and enjoy. April will make (and serve) a range of refreshing cocktails including a peach, bourbon, and basil smash, a strawberry, rum, and black pepper sour, a spicy riff on a jalapeño margarita, and a savory, briny, roasted red pepper cocktail.

Price $100.00
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Sunday, June 28, 6pm: Lamb Butchery with Ezra Duker of Mainland Inn
COOK is thrilled to welcome Chef Ezra Duker of Harleysville’s Mainland Inn which Inquirer restaurant critic, Craig LaBan, just awarded a highly coveted “three bells”. Chef Ezra, the superbly talented Bala Cynwyd native, has a gold-plated pedigree (the French Laundry under Corey Lee, Morimoto Napa, the Orrery in London) which has given him the tools to translate rustic whole animal cookery and his seasonal treasures with modern elegance. For his COOK debut, Chef Ezra will be demonstrating his whole animal repertoire style (he will break down a lamb for guests) and cooking up what promises to be a highly memorable meal of lamb dishes. Ezra will be using grass-fed lamb that - like most of the Mainland Inn's all-organic ingredients - come directly from Quarry Hill Farm, the 110-acre farm two miles away that is owned by the Mainland's latest proprietor, Sloane Six. The Mainland was conceived as an extension of that mission to showcase the farm's bounty, now with more than 400 kinds of heirloom vegetables, pastured chickens, ducks, guinea hens, sheep, and goats.

Price $155.00
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Tuesday, June 30, 7pm: Summer Seafood with George Sabatino of Aldine and Mitch Skwer of The Wine Merchant
Chef George Sabatino has been a key fixture in acclaimed kitchens all around the city, working at such hot spots as Fork and Barbuzzo before helming his own kitchen at Stateside. Since his Stateside departure a few years back, George’s projects have been numerous, including seasonal eateries Morgan’s Pier and The Lodge at Waterfront Winterfest, as well as menu design for South Philly’s Boot & Saddle bar. Since October, he and wife Jennifer have been leading the culinary charge with aplomb at their own Rittenhouse eatery, Aldine. Join Chef George when he returns to COOK for an evening of sensational summer seafood and wine pairings by The Wine Merchant’s Mitch Skwer. The menu will include: oyster smoked in its shell (Domaine L'Oiseliniere Muscadet 2013); fire roasted scallop and corn "ceviche" (Santa Tresa Grillo/Viognier 2013); grilled octopus salad (Jean Luc Colombo "Cape Bleu" Rosé 2014); pork belly & squid surf + turf (Campos De Luz Grenache 2012);  and grilled peach and nectarine tart (Marenco "Streve" Moscato N.V.)

Price $185.00
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