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OUR SEPTEMBER CLASSES WILL BE POSTED TUESDAY, AUGUST 7 AT 12PM.

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Monday, July 2, 7pm: The Indo-Dutch Kitchen with Joncarl Lachman of Noord and The Dutch and Diana Widjojo of Hardena
Monday, July 2, 7pm: The Indo-Dutch Kitchen with Joncarl Lachman of Noord and The Dutch and Diana Widjojo of Hardena
Ever been to Noord, Joncarl Lachman’s East Passyunk Dutch wonderland, and thought, “What’s a curry doing on this menu, alongside beer broth mussels and smoked fish?” That’s no chef-y whim. For over three centuries, Indonesia was once the Dutch East Indies, formed formed from the nationalised colonies of the Dutch East India Company. Dutch colonial families were exposed to Indonesian cuisine via domestic servants and cooks, and although the Dutch East Indies is no more, the Dutch people’s taste for Indonesian flavors remains strong. While the relationship between the two cultures was tenuous during the colonial days, here in Philadelphia, there’s nothing but love between the Dutch-focused Noord and the homestyle Indonesian Hardena. Hardena, located in the South Philly’s Point Breeze neighborhood and owned by the multi-generation Widjojo family, is one of Lachman’s favorite go-to’s. Over the years, Joncarl has even hosted several collaborative dinners with the ladies of Hardena, which may in part be responsible for Hardena . This July, that collaboration comes to COOK, when Joncarl teams up with Diana Widjojo for a meal that showcases the Indo-Dutch culinary tradition, with a menu of kerrie laksa (coconut  curry chicken soup with noodles); repesan iksan (fish steamed in a banana leaf); saté babi (grilled skewered pork with Dutch pickles); and for dessert, pisang goreng (fried bananas with palm sugar syrup).

Price $170.00
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Sunday, July 8, 4pm: "Session Cocktails" with Author Drew Lazor and Jesse Cornell of Harper's Garden
Sunday, July 8, 4pm: "Session Cocktails" with Author Drew Lazor and Jesse Cornell of Harper's Garden
Bartenders are increasingly moving away from strong, spirituous cocktails toward a lighter canon of low-alcohol drinks that you can drink all day. These drinks provide an occasion for more leisurely socializing through their "sessionability" – you can have a few at a time without having to go down for a nap. Driven by a renewed interest in aperitifs and the increasing availability of liqueurs and amari in the U.S., these drinks provide new creative opportunities for professional bartenders and home hosts alike. Food and beverage writer Drew Lazor’s Session Cocktails explores the low-ABV (alcohol by volume) bar and includes 60 cocktail recipes from bartenders nationwide. Join Drew and celebrated local bartender Jesse Cornell for a “happy hour” of session cocktails: a mini-taste of Watermelon Cooler, followed by a Session Margarita, Roebling Rumrise, Old Hickory, and Amoxicillin. Jesse, who you may know from his time at Sbraga, Vesper, Whetstone and SkyGarten, is currently the bar manager at Harper’s Garden at 18th and Ludlow Streets, the latest indoor-outdoor bar/restaurant from FCM Hospitality, the company behind Morgan’s Pier and Parks on Tap. Jesse was also named one of “9 Under-the-Radar Bartenders You Need to Know in Philly” by Zagat, as well as Philly’s Best Bartender by Philadelphia Magazine in 2015. Please note that no full dinner will be served, but there will be light bites. Each guest will receive a copy of Lazor’s “Session Cocktails.”

Price $115.00
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Wednesday, July 11, 5:30pm: Private Event
Wednesday, July 11, 5:30pm: Private Event

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Thursday, July 12, 7pm: Cooking with Cheese with Rich Freedman of Di Bruno Bros.
Thursday, July 12, 7pm: Cooking with Cheese with Rich Freedman of Di Bruno Bros.
Join Chef Rich Freedman of DiBruno Bros. (aka House of Cheese) for an evening of cooking with the creamy goodness that has made DiBruno’s a Philadelphia institution. Freedman’s July menu includes truffle pecorino popcorn; fig and jamon serrano with Humboldt Fog; seared scallops, parmigiano reggiano and parsnip; La Tur mac and cheese, with a side of vegetables and short rib; and a dessert grilled cheese with raisin bread, Chiriboga Blue, bosc pear and honey. Freedman comes from a background in meats 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, The Olde Bar and for the Philadelphia Eagles and Phillies. This is a class not to be missed by cheese lovers. Say cheese!

Price $160.00
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Saturday, July 14, 6pm: Easy (Vegetarian!) Summer Entertaining with Becca O’Brien of Two Birds Catering and Canning
Saturday, July 14, 6pm: Easy (Vegetarian!) Summer Entertaining 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 July appearance at COOK, where she will prepare a seasonal, vegetarian feast of fresh fried tortilla chips with edamame hummus, baba ganoush and red curry tofu salad; summer corn and sweet potato bisque with smoked tempeh, poached quail egg and grilled crostini; shiitake and smoked tofu summer rolls with ginger scallion sauce and pickled veggie salad; house made black bean burgers with mac and cheese and collard greens; and summer berry shortcake with pretzel crumbles. 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. Recipes will be provided.

Price $150.00
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Sunday, July 15, 12pm: Sausage Sunday with Nick Macri of La Divisa Meats
Sunday, July 15, 12pm: Sausage Sunday with Nick Macri of La Divisa Meats
To link or not to link. That is the question. Join butcher and chef Nick Macri (aka @meatmanmacri) of Reading Terminal Market’s stellar charcuterie purveyor/butcher shop, La Divisa Meats, for a sausage making demo, followed by a brunch menu of sausage gravy and biscuits; garlic sausage with coddled egg and greens; and summer fruit cobbler. 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. 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. Bonus: there will be bloody marys and mimosas!

Price $110.00
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Monday, July 16, 7pm: An Evening with Eric Leveillee of Marigold Kitchen
Monday, July 16, 7pm: An Evening with Eric Leveillee 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. Owners Andrew Kochan and Tim Lanza recently brought in Eric Leveillee as Executive Chef, and we’re delighted to welcome Eric back to COOK for an evening that promises to be some of the most inventive and beautiful food you’ll have all summer. Following a stint in Rhode Island, Eric returned to Philadelphia, working with James Beard Winner Greg Vernick at Vernick Food + Drink and most recently with Jeremy Nolen at Whetstone Tavern, as executive chef. Eric’s eclectic menu includes milk bread, kefir butter, raw honey; monkfish liver, flaxseed, savory; wild strawberry, fava beans, whey; tuna, avocado, celtics, garum; porcelet, meadow flavors; and melon, meringue, currants.

Price $165.00
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Tuesday, July 17, 7pm: Preservation Dinner with Seth Petitt of Urban Farmer and John Trogner of Tröegs
Tuesday, July 17, 7pm: Preservation Dinner with Seth Petitt of Urban Farmer and John Trogner of Tröegs
Ask anyone what preserve means in kitchen lingo, and they’ll immediately think of ubiquitous fruit jams and kosher dill pickles. But there’s a lot more to the art of preserving as a cooking method. With a little planning and the right equipment, you too can enjoy seasonal produce after its season. Join Seth Petitt of Urban Farmer for a midsummer night’s preservation dream, which will also include another fermented feature – beer, and lots of it! Located in the Logan Hotel in Philadelphia’s Logan Square, Urban Farmer is a farm-to-table-themed steakhouse with sister locations in Denver, Portland and Cleveland. The modern, yet inviting locally-sourced steakhouse is a reinvention of the staid dark-wood and white-tablecloth steakhouse model. Seth’s plates will be paired with with Tröegs beers, selected by the Central Pennsylvania independent brewery’s founder/owner/brewer John Trogner. Seth and John’s preservation pairing menu includes charcuterie with house pickles, tarragon mustard and sea salt crackers, paired with LaGrave; dry aged beef tartare with parmesan relish, pickled onions and cured egg, paired with Mortal Cherry; tomato panzanella with heirloom tomato, fermented cucumber and ricotta, paired with DreamWeaver; confit aged striploin with marrow dijon custard, brown butter carrots and black garlic bordelaise, paired with Perpetual IPA; and for dessert, blackberry cobbler with cultured vanilla ice cream, raw honey and bee pollen, paired with Blackberry Tizzy.

Price $170.00
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Wednesday, July 18, 7pm: Private Philadelphia Magazine Event
Wednesday, July 18, 7pm: Private Philadelphia Magazine Event

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Thursday, July 19, 6pm: Wine + Cheese Please with Jason Brooke of JB Hospitality Group and Rocco Rainone of Di Bruno Bros.
Thursday, July 19, 6pm: Wine + Cheese Please with Jason Brooke of JB Hospitality Group and Rocco Rainone of Di Bruno Bros.
Wine + cheese = a winning combination. Another perfect pair? These two pros: Jason Brooke of JB Hospitality Group and Rocco Rainone, longtime Di Bruno Bros. cheesemonger. These two bring a heck of a lot to the table, and we invite you to enjoy their perfect pairings, including Bucheron (bloomy rind, goat, pasteurized, Loire Valley, France), paired with Aurore Dezat Sancerre 2016; Quadrello di Bufala (washed rind, buffalo, pasteurized, Lombardy, Italy), paired with La Spinetta Fontana Vi Barbera d'Asti 2013; Manchego 1605 (sheep, raw, Castilla La Mancha, Spain), paired with Bodegas Montecillo Rioja Gran Reserva 2009; Challerhocker (cow, raw, St. Gallen, Switzerland), paired with Predator Zinfandel Old Vine; Colston Bassett Stilton (blue, cow, pasteurized, Nottingham, England), paired with Taylor Fladgate 10 Year Old Tawny Port.

Price $115.00
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Saturday, July 21, 6pm: COOKbook Author Series: “The Vermont Non-GMO Cookbook” with Tracey Medeiros
Saturday, July 21, 6pm: COOKbook Author Series: “The Vermont Non-GMO Cookbook” with Tracey Medeiros
The Vermont Non-GMO Cookbook honors the state's mission to connect with its local organic farmlands and the farmers who nurture and care for them. The book celebrates the region's esteemed organic food producers, farmers, cheesemakers, dairy farmers, and the chefs who partner with them to create delicious, innovative, organic, and non-GMO recipes. Author Tracey Medeiros is a graduate of the Culinary Arts program at Johnson and Wales University and has written several cookbooks focusing on that focus on New England regional cuisine and the sustainability movement. Tracey’s COOK debut menu features recipes from her latest book (and her home state): charred corn salad with cherry tomatoes, cilantro and cotija cheese; smoky lamb bolognese with olive oil and sea salt crostini; and dark chocolate and sea salt cookies. If you can’t make it up to New England this summer, no worries – it’s coming to you! Each guest will receive a copy of “The Vermont Non-GMO Cookbook.”

Price $145.00
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Sunday, July 22, 12pm: Plant-Based Picnic with Christina Martin of Cooking to Nourish
Sunday, July 22, 12pm: Plant-Based Picnic with Christina Martin of Cooking to Nourish
The summer BBQ season doesn’t have to be bad for you! Join Christina Martin for a plant-based summer picnic 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 this July when she returns to COOK for a vegan picnic spread that includes jackfruit sliders, potato salad, wheat berry salad and cherry galette. Recipes will be provided.

Price $100.00
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Tuesday, July 24, 7pm: An Evening on the Amalfi Coast with Matthew Gentile of Panorama
Tuesday, July 24, 7pm: An Evening on the Amalfi Coast with Matthew Gentile of Panorama
Located in Italy’s Campania region, the Amalfi Coast is a picture-perfect coastline known for its sea cliffs dotted with pastel confections of holiday homes and villas. The mere fact that its landscape is a UNESCO World Heritage Site should tell you that this is truly a dream vacation spot. In addition to its stunning cliffside villages and beaches of crystalline water, the Amalfi Coast is known for its cuisine, which is abundant in fish, seafood and fruit and vegetables ripened to perfection in the Mediterranean sun. So join Matthew Gentile of Panorama this July for a trip down the shore (not that one!) with a menu of zucchini (terrine, flower, sugo, colatura); tortelloni with clams, scallops sausage, heirloom tomato; aqua pazza with steel head trout, olive oil, herb brodo; and limoncello cake. 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!

Price $170.00
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Wednesday, July 25, 7pm: Sushi-101 with Matt Kemp of Shoon Sushi
Wednesday, July 25, 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 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 an amuse course of micro herb salad, yuzu soy, ginger, toasted rice crisp; an interactive sashimi plating course with seasonal selections, fresh herb oil, infused soy; a nigiri tasting with shiromi, salmon belly, ikura/yuzu, big eye chutoro, herb oil foam; a maki tasting of zuke maki, salmon oshizushi, big eye temaki; and a dessert course of sweet peach, sake, white chocolate and amazake cloud. Select recipes will be provided.

Price $170.00
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Thursday, July 26, 7pm: A Summer Seafood Feast with Jenn Grosskruger of Ocean Prime
Thursday, July 26, 7pm: A Summer Seafood Feast with Jenn Grosskruger of Ocean Prime
It’s OK to pretend you’re “downa shore” for one night when Jenn Grosskruger of Ocean Prime prepares a summer seafood smorgasbord at COOK. Ocean Prime is a modern American restaurant and lounge from renowned restaurateur Cameron Mitchell specializing in incredible seafood and prime steaks. Executive Chef Jennifer Grosskruger has risen quickly through the ranks at Ocean Prime. Born and raised in Heidelberg, Germany, Jenn is a graduate of the Le Cordon Bleu College of Culinary Arts in Orlando, Florida. Jenn’s sea-to-table lineup includes season oyster on the half shell with white balsamic granita, shallot, thyme; lobster toast with brioche, sweet pea, avocado; halibut and Parisian gnocchi with lemon pan jus, tomato compote; and coconut icebox cake with warm chocolate sauce. Oh, and no beach badges required.

Price $165.00
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Saturday, July 28, 12pm: Getting To Know Joe: A Cheesesteak Lunch with Joe Groh and Stefanilee Mahoney of Joe’s Steaks + Soda Shop
Saturday, July 28, 12pm: Getting To Know Joe: A Cheesesteak Lunch with Joe Groh and Stefanilee Mahoney of Joe’s Steaks + Soda Shop
For more than six decades, Joe’s Steaks + Soda Shop has been serving cheesesteaks to a loyal clientele, beginning at its Northeast Philadelphia. When original owner Samuel Sherman passed away in 1999, Joe Groh, who literally grew up in Joe’s, purchased the business and remains the current owner. Joe’s second location in Fishtown opened in April of 2015, expanding the biz and its fanbase. So whether you’re a Joe’s loyalist or simply a sucker for a cheesesteak, join Joe Groh and General Manager Stefanilee Mahoney this July at COOK for a lunch of buffalo chicken fries with a side of blue cheese/ranch; classic American cheesesteak with or without onions; and Little Baby’s Why I Love Philly Shake (vanilla base with Tastykakes, soft pretzels and peanut chews).

Price $75.00
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Sunday, July 29, 12pm: Summer Pizza Party with Peggy Paul Casella of Thursday Night Pizza
Sunday, July 29, 12pm: Summer Pizza Party with Peggy Paul Casella of Thursday Night Pizza
We love a good ol’ pepperoni pizza just as much as you, but even pizza is deserving of the seasonal treatment. This July at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com will introduce you to three super summer pies: classic margherita; spring garlic, bacon and cream; and peach, prosciutto and ricotta. Since 2012, Peggy has dedicated her Thursdays to pizza-making, and her blog documents her self-guided experiments and offers inspiration for pizza enthusiasts looking to expand their repertoire of toppings and techniques. So, yes, Peggy knows pizza, but she also knows produce. Working part-time at a farmstand, Peggy literally has her finger on the pulse of seasonal produce and the local food scene. Welcome summer in a perfectly pizza kind of way! Recipes will be provided.

Price $110.00
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Monday, July 30, 7pm: Greek Summer Feast with Frances Vavloukis and Katherine Pardalios
Monday, July 30, 7pm: Greek Summer Feast with Frances Vavloukis and Katherine Pardalios
To Greeks, food is not just food. It’s love, it’s family! Frances Vavloukis, a Philadelphia-based health and wellness coach, and her twin sister Katherine Pardalios reunite every year and create a Greek feast that no one can deny, and this year, you’re invited! This is the second time COOK has been graced with the Greek Twins’ presence, and this year, their cousin Irene is joining in. At once straightforward and elegant, Greek cooking is a divine marriage of bold flavors and fresh ingredients. Celebrate summer with a Greek-inspired menu of small plates, perfect for enjoying on a warm evening with a shot of Ouzo, including melintzanosalata (eggplant and parsley dip); chicken kebobs; piperies gemistes me feta (peppers stuffed with feta); garides saganaki (shrimp with tomatoes and feta); paithaka (rack of lambs); flatbread brushed with fresh oregano and olive oil; horiatiki (Greek salad); Dolmades (stuffed grape leaves); spanakopita (spinach and feta pie); baklava; and of course, Ouzo, a home brew anise liquor. Recipes will be provided.

Price $160.00
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Tuesday, July 31, 7pm: Summer Cookout with Scott Megill of Grace Winery
Tuesday, July 31, 7pm: Summer Cookout with Scott Megill of Grace Winery
Located in the idyllic Brandywine Valley, Grace Winery operates on a historic estate that features a charming inn, vineyard and a converted barn house tasting room showcasing Grace Winery selections. In the wine cellar of the tasting room is an intimate dining room, where Chef Scott Megill designs seasonal pairing menus that highlight the estate’s boutique wines. A Jersey native, Scott holds degrees from Widener University and Culinary Institute of America in Napa. Following a stint at Napa Valley at Ubuntu where he worked with Chef Jeremy Fox, Megill returned to the East Coast, working in kitchens at Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban. Scott’s July COOK menu is a testament to his focus on local, seasonal and farm-to-table ideals, pairing Grace Winery selections with plates that scream summer cookout: an amuse of stuffed grape leaf; grilled scallops with summer vegetable ragu, paired with Pinot Gris; smoked chicken with pole beans, sweet potatoes and peaches, paired with Chardonnay; suckling pig porchetta with hishitos, watermelon and corn, paired with Cabernet Franc; and goat cheese panna cotta with berries and almonds, paired with, yes, frosé.

Price $170.00
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Wednesday, August 1, 12pm: Private Event with Katie Cavuto of Nourish Breathe Thrive
Wednesday, August 1, 12pm: Private Event with Katie Cavuto of Nourish Breathe Thrive

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Thursday, August 2, 7pm: An Evening with with Chris and Leigh Ann Paul of Everything We Eat
Thursday, August 2, 7pm: An Evening with with Chris and Leigh Ann Paul of Everything We Eat
Everything We Eat is an exciting collaboration between nutritionist Leigh-Ann Paul and chef Chris Paul. The Philadelphia couple prepares seasonal, locally and sustainably sourced weekly menus at the state of the art Dorrance A. Hamilton Culinary Enterprise Center in West Philadelphia. Everything We Eat’s goal is to share cooked gourmet meals with our clients. Paul developed a passion for cooking during his childhood in Haiti, and after graduating from Drexel University’s Culinary Arts program, he went on to work for various Stephen Starr and Jose Garces establishments. Most recently he was a chef/partner at Herban Quality Eats, an ingredient-driven fast casual restaurant. In 2016 he met his wife Leigh-Ann, who has a background in nutritional science, having worked with local organizations and schools to teach nutrition, gardening, and sustainability. With shared interests, they created Everything We Eat, and this August, they bring their collaborative project to COOK, preparing a summery supper menu: heirloom tomato salad with pickled heritage vegetables and holy basil oil; ember roasted carrots with marjoram pesto and hickory nuts; Jonah crab and sorrel zucchini blossoms; confit leg of lamb tortellini with sweet corn velouté, smoked gouda and maple tuile; and for dessert, goat’s milk blueberry cheesecake with lemon meringue

Price $155.00
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Friday, August 3, 7pm: Lend Me Your Ears: Summer Corn Dinner with Becca O’Brien of Two Birds Catering and Canning
Friday, August 3, 7pm: Lend Me Your Ears: Summer Corn Dinner with Becca O’Brien of Two Birds Catering and Canning
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 Becca O’Brien of Two Birds Catering & Canning proposed a corn-centric feast, we were all ears (see what we did there?). Becca has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In March of 2014, she launched her own catering company called Two Birds Catering & Canning and teaches regularly at COOK. Her corny feast includes fresh fried corn chips with sweet corn guacamole; sweet corn bisque with chipotle sweet potato, goat cheese and charred scallion; shrimp and sweet corn fritters with Sriracha aioli and baby green salad; cornmeal crusted crab cake with summer corn and bacon succotash and roasted potatoes; and blueberry and lemon/maple cornmeal cake trifle with whipped cream and candied pecans. This one’s gonna be a-maize-ing! Recipes will be provided.

Price $160.00
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Saturday, August 4, 1pm: Sweet Vegan Treats with Shannon Roche and Meagan Benz of Crust Bakery
Saturday, August 4, 1pm: Sweet Vegan Treats with Shannon Roche and Meagan Benz of Crust Bakery
Crust Vegan Bakery is the brainchild of Shannon Roche and Meagan Benz, two vegans who grew up in the South and saw an opportunity for (and a void of) vegan baking. At Crust, everything is lovingly made by hand with all natural ingredients, is 100% vegan, and uses no artificial colors, flavors or preservatives. This August at COOK, Shannon and Meagan will demo and serve three desserts that feature summer fruit, with a vegan twist: pineapple upside down cake, peach cobbler, and fruit tarts. For the fruit tarts, Shannon and Meagan will demo how to prepare shortbread crust before leading guests in a hands-on tart assembly lesson. If you’re looking for dessert inspiration for your next summer gathering, this one’s for you!

Price $75.00
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Sunday, August 5, 12pm: Indian Biryani Lunch with Rupen Rao of Rupen’s
Sunday, August 5, 12pm: Indian Biryani Lunch with Rupen Rao of Rupen’s
Be it north or be it south India, during summer the entire nation shares a common goal when it comes to food – beat the heat! Coconut, seafood, yogurt and cold desserts are everywhere, and a good smoked biryani (a layered meat and rice dish) is a perfect entrée with a cooling accompaniment of raita (a yogurt and cucumber condiment). This August, Washington D.C. resident, and Mumbai native, Rupen Rao, returns to COOK for a proper Indian Biryani lunch menu of mango lassi; coconut cilantro chutney fish cooked in banana leaves; chicken biryani with cucumber vegetable raita; and rose petal rice pudding. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Guests will receive a copy of Rupen’s second cookbook “Indian Cooking: Popular Restaurant Dishes.”

Price $115.00
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Tuesday, August 7, 7pm: Sensational Summer Supper with Katie Cavuto of Nourish Breathe Thrive
Tuesday, August 7, 7pm: Sensational Summer Supper with Katie Cavuto of Nourish Breathe Thrive
Katie Cavuto's mission is to use her unique background as a chef and registered dietitian to teach others how easy it can be to live a healthy lifestyle – without sacrificing flavor. Her goal is to inspire people to fall in love with food the way she has. Katie is also the dietitian for the Philadelphia Phillies and Philadelphia Flyers and was one of 10 finalists on Season 5 of The Next Food Network Star. Join Cavuto when she returns to COOK to prepare a nourishing and flavorful meal that screams summer: watermelon gazpacho with lump crab; stone fruit caprese with arugula and pesto vinaigrette; summer "clam boil"; maple and mustard wild salmon with harissa roasted eggplants, quinoa and grape tabbouleh, zucchini with za'atar and feta; and a dessert of avocado and cashew pudding with summer berries.

Price $155.00
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Wednesday, August 8, 7pm: Starr Series: An Evening with Dionicio Jimenez and Matt Polzin of El Rey
Wednesday, August 8, 7pm: Starr Series: An Evening with Dionicio Jimenez and Matt Polzin of El Rey
Inspired by the amazing cuisines of Puebla and Veracruz, Steven Starr’s El Rey features soulful but accessible renditions of Mexican home cooking, bringing a unique south-of-the-border experience to Philadelphia. Prior to his post at El Rey, Executive Chef Dionicio Jimenez worked at Marc Vetri’s eponymous restaurant, followed by Xochitl while it was owned by Michael Solomonov. This August, Dionicio returns to COOK, accompanied by El Rey and Ranstead Room Beverage Manager Matt Polzin, who will provide festive beverage pairings for one muy deliciosa fiesta: prawn ceviche with pomegranate and beet aquachile, cherry heirloom tomato with queso fresco and zucchini blossom (paired with a Sparkling Scofflaw - bourbon, dry vermouth, grenadine, lemon, orange bitters, sparkling wine); rabbit in adobo with lettuce crema and cheese (paired with a Mezcal Paloma - Mezcal, lime, sugar, grapefruit soda); halibut with English peas and poblano with corn on the cob and salmon filet with jamaica and arbol pepper and plantain puree, bell peppers and bacon (paired with sauvignon blanc); achiote braised pork belly with pineapple butter, accompanied by lamb with vegetables and masa dumplings (paired with Tequila Hotel Nacional - reposado tequila, lime, pineapple, apricot liqueur, chili piquin salt); and for dessert, vanilla fried ice cream with chamoy (paired with Mexican Coffee - Kahlua, Licor 43, coffee, whipped cream, cinnamon). Que bueno!

Price $175.00
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Thursday, August 9, 7pm: Private Event
Thursday, August 9, 7pm: Private Event

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Friday, August 10, 7pm: Around The Argentine Table with Jezabel Careaga of Jezabel’s and Jesus Careaga
Friday, August 10, 7pm: Around The Argentine Table with Jezabel Careaga of Jezabel’s and Jesus Careaga
There’s a little slice of Argentina in Philadelphia’s Fitler Square neighborhood, and it’s called Jezabel’s. Operated by Argentine expat Jezabel Careaga, Jezabel’s delivers the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. For Jezabel, food is family – her cooking is an evolution of recipes she prepared as a child with her grandmother, mother and aunt. This August, COOK serves as an honorary family table as Jezabel is joined by her brother Jesus who will be visiting from Argentina. The brother and sister duo will prepare an Argentine spread featuring berenjera al escabeche (pickled eggplant crostini); choripan (chorizo with chimichurri sandwich); asado con salsa criolla (grilled flap steak with potato-carrot emulsion and salsa criolla); and flan, served with chantilly and caramel. So connect with your inner gaucho and come hungry!

Price $160.00
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Tuesday, August 14, 7pm: WhistlePig Whiskey Dinner with Brian Lofink of The Railroad Street Bar & Grill and Mira Anne Bhakta of WhistlePig Rye Whiskey
Tuesday, August 14, 7pm: WhistlePig Whiskey Dinner with Brian Lofink of The Railroad Street Bar & Grill and Mira Anne Bhakta of WhistlePig Rye Whiskey
WhistlePig Whiskey is crafted by a band of dedicated rye enthusiasts who transformed an old Vermont dairy farm into a whiskey-making paradise. With a 500 acre farm and distillery, WhistlePig is one of the few American whiskey companies to conduct the entire whiskey-making process in one place, from harvesting the rye fields to distilling, barreling, aging and bottling the liquid. So if you’re a brown juice aficionado, join Mira Anne Bhakta of WhistlePig for a tasting dinner with plates prepared by Brian Lofink of Railroad Street Bar and Grill. The duo’s pairing menu features home grown corn and zucchini soup with jumbo lump crab, cracked black pepper and scallions, paired with WhistlePig Farmstock No.002; confit pork belly with Conebella Farms sharp cheddar grits, Vermont maple and home grown jalapeno glaze and crispy leeks, paired with WhistlePig 10 Yr; home grown heirloom tomato and roquefort grilled cheese with WhistlePig bacon, home grown hot pepper jam and fresh cut chips, paired with WhistlePig 15 Yr Straight Rye; and s’more “grilled cheese” parfait with dark chocolate mousse, smoked marshmallow, fromage blanc and graham cracker crumble, paired with WhistlePig 12 Yr Old World Cask Finish.

Price $160.00
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Wednesday, August 15, 7pm: Surf ‘N Turf with Nick Macri of La Divisa Meats
Wednesday, August 15, 7pm: Surf ‘N Turf with Nick Macri of La Divisa Meats
You may recognize Nick Macri’s name from our popular “Wine and Swine” pairing series. This August, @MeatManMacri returns to COOK for a different (but equally popular) pairing: surf and turf. That’s right, the man behind Reading Terminal Market’s local meats butchery will be pairing his meaty wares with succulent seafood for one helluva meal, featuring brandade and beef carpaccio; steamed clams with Spanish chorizo and tomatoes; grilled langoustines, smoked pork shoulder, new potatoes and corn; and for dessert, peach cobbler. Chef-turned-butcher Nick Macri 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.

Price $165.00
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Thursday, August 16, 7pm: COOKbook Author Series: Tree of Life with Joy Stocke
Thursday, August 16, 7pm: COOKbook Author Series: Tree of Life with Joy Stocke
Following a cultural adventure tour of Turkey that spanned ten years, Joy Stocke returned home to her New Jersey kitchen, where she couldn’t help but call upon the flavors of Anatolia as a kind of culinary souvenir. She found herself incorporating the sensibility into the food she cooked for friends and family. Based on her memoir Anatolian Days and Nights, her cookbook Tree of Life presents more than 100 accessible recipes inspired by Turkish food traditions found in the author’s travels. These thoughtful adaptations of authentic dishes draw on readily available ingredients while featuring traditional techniques.  For her second visit to COOK, Joy’s Turkish feast celebrates the vibrant flavors of summer with a menu that includes Persephone’s Revenge Cocktail; gougeréres a’la Turka,  quick summer pickles and Anatolian nut mix; dilled yogurt soup with chickpeas; shrimp in tomato and feta sauce with fresh herbs and raki, and cheese-filled, boat-shaped bread loaves; butter lettuce salad with nasturtium and tahini yogurt dressing; and fresh apricots with clotted cream and honey. A copy of "Tree of Life" is included in the class.



Price $150.00
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Friday, August 17, 6pm: Desserts and Cocktails For Dinner with Jefferson Oats and Andrew Ling of The Schulson Collective
Friday, August 17, 6pm: Desserts and Cocktails For Dinner with Jefferson Oats and Andrew Ling of The Schulson Collective
We’ve hosted several cocktails-and-cheese sessions, but this, ladies and gentlemen, is an evening devoted entirely to the pairing of cocktails and confections. The Schulson Collective is Michael Schulson’s collection of trendsetting restaurants, including Philadelphia’s Sampan, Harp & Crown and Double Knot, as well as Hollywood, Florida’s Monkitail and Atlantic City’s Izakaya. Schulson’s Beverage Director Jefferson Oats and Pastry Chef Andrew Ling’s sweet pairing menu includes triple melon popsicles paired with sparkling sake; crème caramel paired with a cream sherry sour; fig clafoutis paired with a cachaça fig cordial; roasted peach, oat streusel and raspberry sorbet paired with Madeira; chocolate cake, hot chocolate sauce and mint ice cream paired with a Black Manhattan; and to wrap things up, a taste of limoncello! Who needs dinner when you have drinks and dessert?

Price $130.00
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Saturday, August 18, 2pm: My Grandmother’s Kitchen with Joe Green of Affinity Confections
Saturday, August 18, 2pm: My Grandmother’s Kitchen with Joe Green of Affinity Confections
Join Joe Green of Affinity Confections this August when he returns for an afternoon dedicated to three classic desserts that his own late grandmother Jacqueline prepared every summer: strawberry shortcake (white cake decorated with fresh vanilla bean whipped cream and filled/topped with strawberries); peach and blueberry cobbler (peach and blueberry compote with a sweet flaky biscuit topping); and lemon coconut cake (white cake filled with fresh meyer lemon curd topped with lemon zest frosting). 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. Pick up some pastry tips, from Joe’s family to yours!

Price $80.00
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Sunday, August 19, 6pm: An Evening with Jon Nodler, Sam Kincaid and Michael Fry of Cadence
Sunday, August 19, 6pm: An Evening with Jon Nodler, Sam Kincaid and Michael Fry of Cadence
Cadence is a (Three Bell!) regional American BYOB restaurant located in Philadelphia’s South Kensington neighborhood, offering a thoughtful and nuanced menu that focuses on some of the best ingredients the region has to offer. Co-Owners Jon Nodler, Samantha Kincaid and Michael Fry (three veterans of Ellen Yin’s High Street Hospitality) strive to provide an experience that is at once thought provoking and familiar. Jon and Sam’s COOK dinner this August will offer guests a snapshot of Cadence at summer's peak, consisting of 4 courses plus small bites to compliment throughout. Expect plenty of fresh vegetables along with fish, meat and dairy from some of their favorite purveyors in Pennsylvania and New Jersey.

Price $165.00
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Monday, August 20, 7pm: Garden Party: An Evening with Ben Moore and Jesse Cornell of Harper’s Garden
Monday, August 20, 7pm: Garden Party: An Evening with Ben Moore and Jesse Cornell of Harper’s Garden
Located at the corner of 18th and Ludlow Streets, Harper's Garden is an indoor-outdoor urban getaway of sorts. The open-air veranda shades guests in a vibrant garden, offering a unique escape from the bustle of the area. Previously of Old City BYOB, Wister, La Croix and Le Bec Fin Executive Chef Ben Moore has created a menu of New American cuisine that focuses on seasonal, fresh, herbaceous ingredients. Bar Manager Jesse Cornell, who developed drink programs at Sbraga, Skygarten and Vesper, oversees Harper’s beverage program, which features a cocktail menu of fresh takes on the classics, plus a 30 tap draft system of rotating beers and wine. And while we highly encourage you to check out the actual garden at Harper’s Garden, Harper’s Garden is heading to COOK this August for a cocktail pairing dinner menu. Join us, and, as Harper’s Garden says, embrace the season!

Price $155.00
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Tuesday, August 21, 7pm: Private Philadelphia Magazine Event
Tuesday, August 21, 7pm: Private Philadelphia Magazine Event

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Wednesday, August 22, 7pm: Starr Series: An Evening with Andrew Sabin of Alma de Cuba
Wednesday, August 22, 7pm: Starr Series: An Evening with Andrew Sabin of Alma de Cuba
Steven Starr’s Alma de Cuba embodies the soul of classic Cuban cuisine, bringing the unmistakable cooking of the island into the 21st century. A stylish bilevel space influenced by classical Spanish architecture, the restaurant’s clean-yet-sensuous aesthetic is the ideal backdrop for Alma de Cuba’s “Nuevo Latino” cooking. With both authentic and innovative interpretations of Cuban classics, it’s the closest you’ll get to Cuba without buying a plane ticket — a Caribbean oasis in the heart of Philadelphia. Join Andrew Sabin for a Cuban crash course, covering the pillars of the island’s cuisine: ceviche (striped bass aguachile; yellowtail tiradito; and a cooked shrimp cocktail); rice (paella de mariscos - shrimp, lobster, clams and calamari); churrasco (grilled meat with chimichurri); and escabeche (summery accompaniment of grilled vegetables marinated in citrus and herbs).

Price $170.00
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Saturday, August 25, 12pm: Private Event with Nick Macri of La Divisa Meats
Saturday, August 25, 12pm: Private Event with Nick Macri of La Divisa Meats

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Sunday, August 26, 12pm: Soul Food Lunch with Malik Ali of Cescaphe
Sunday, August 26, 12pm: Soul Food Lunch with Malik Ali of Cescaphe
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali of Cescaphe for a soulful, rib-sticking lunch including cornbread bruschetta with spicy grill shrimp, tomato jam and herb honey; American goulash with rigatoni, brisket, spinach and basil; and vanilla bread pudding with homemade strawberry ice cream. Prior to his post at Cescaphe, Malik worked at Joncarl Lachman’s Noord and Neuf, Lachman and Lee Styer’s The Dutch, followed by The Blue Duck. Recently honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Price $110.00
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Monday, August 27, 7pm: French Foraging Dinner with Martin and Janet Gagne of La Maison and Heather McMonnies of Food Hedge
Monday, August 27, 7pm: French Foraging Dinner with Martin and Janet Gagne of La Maison and Heather McMonnies of Food Hedge
Dining in the South East of France offers a relaxed and restful way to feast. Establishments in Burgundy and Lyon are known as “auberges” where the emphasis is not on fancy shmancy haute cuisine, but rather on a convivial atmosphere, hearty preparations and a personal relationship with the proprietors. In their 300 year old stone house in Coventryville (population 23!), Chef Martin Gagné, and his wife Janet, own and operate La Maison, a 22 seat, three nights a week auberge in a way that all but transports you to the French countryside. The guiding principle for Chef Gagné is "Cuisine du Marché", or a true representation of the finest and freshest of the season. Together with local forager Heather McMonnies of Food Hedge, Martin and Janet’s dinner will highlight the distinctly regional Pennsylvania abundance of late summer chanterelles, stone fruit, wineberries, sumac, green juniper and pickled persimmon exquisitely paired with the more traditional French offerings of Burgundy truffles, veal tenderloin, Coquilles Saint Jacques, foie gras and his signature “Brie, L. T.”.

Price $160.00
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Tuesday, August 28, 7pm: Tomato Dinner with Joncarl Lachman of Noord and The Dutch
Tuesday, August 28, 7pm: Tomato Dinner 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. Lachman, aka the Darling Dutchman, 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 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 $165.00
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Wednesday, August 29, 6pm: That’s Amore! Vegan Italian Happy Hour with Rachel Klein of Miss Rachel’s Pantry
Wednesday, August 29, 6pm: That’s Amore! Vegan Italian Happy Hour with Rachel Klein of Miss Rachel’s Pantry
At her successful South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for a festive happy hour of Mambo Italiano bites. And what’s happy hour without some booze? We’ll be pouring a selection of Italian wines to get you in the spirit of things!

Price $125.00
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