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Tuesday, August 1, 7pm: Southern Exposure: A Soul Food Feast with Malik Ali of The Dutch
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. For our August southern sojourn, join Malik Ali of The Dutch for a rib-sticking, finger-licking supper including hush puppy fried shrimp with roasted pepper aioli, pear slaw, fresh cut fries; brisket mac and cheese with BBQ sauce, crispy scallions, double cheddar; pan fried pork belly with black eyed peas, jasmine rice, thyme butter sauce; buttermilk fried chicken wings with candied yams, collard greens, brown sugar glazed cornbread; and strawberry shortcake with vanilla pound cake, whipped cream cheese, shortcake crumble. Prior to his post at Joncarl Lachman and Lee Styer’s The Dutch, Malik cooked at Lachman’s Noord and Neuf. Recently honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

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

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

Price $155.00
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Monday, August 7, 5pm: Private Event

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Tuesday, August 8, 6pm: Private Event

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

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

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

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

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Sunday, August 13, 2pm: Tutti Fruity with Joe Green of Affinity Confections
With summer’s bounty of fruit, the dessert possibilities are endless! Joe Green of Affinity Confections will return to COOK this August to show that there is life beyond strawberry shortcake (not that there’s anything wrong with that!). While working on his Entrepreneurship Major at Temple University’s Fox School of Business, Joe interned at the renowned Night Kitchen Bakery in Chestnut Hill. With sixteen years of baking experience under his belt, Joe Launched Affinity Confections in 2014. Affinity creates seasonally inspired confections using premium all-natural ingredients. For his tutti fruity menu, Joe will prepare grilled peach with thyme mascarpone; blackberry tart with chocolate shortbread and chocolate covered berries; and macerated blueberry parfait. Bonus: guests will also take home Joe’s rosemary toasted almond shortbread.

Price $80.00
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Tuesday, August 15, 7pm: Summertime in Sicily with Michael Vincent Ferreri of Res Ipsa
Res Ipsa, located on the 2200 block of Walnut Street, is a collaboration between Tyler and Nicole Akin of Stock and Mark Capriotti and Mark Corpus of ReAnimator Coffee. Taking its name from the Latin phrase res ipsa loquitor ("the thing speaks for itself"), Res Ipsa operates as a cafe during the day and in the evening changes over to a full-service restaurant – that also happens to serve excellent coffee! Res Ipsa Chef Michael Vincent Ferreri’s menu is not only influenced by his own Italian roots but also by his time working at Zeppoli, Chef Joey Baldino’s beloved Sicilian-inspired BYOB. This August, join Ferreri as he prepares a super Sicilian summertime supper (say that three times!). Mangia! Mangia!

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

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

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

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

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

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

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

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

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

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

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

Price $160.00
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Tuesday, September 5, 7pm: Do You Know The Mushroom Man? with George Sabatino of Aldine
Are you mad for the marvelous mushroom? Do you spend your days and nights fantasizing about fabulous fungi? Well then, this is the COOK class for you: George Sabatino of Aldine is returning to COOK for a dinner that features the mushrooms of two local growers: Primordia Farm and Mycopolitan Mushroom Co. Sabatino has been a key fixture in acclaimed kitchens all around the city, working at such hotspots as Fork, Barbuzzo and Stateside before opening his 3-bell Aldine. At the Rittenhouse eatery, Chef George is known for taking no shortcuts, creating artfully composed plates that highlight house made ingredients and local products. 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. We’re “fired up,” to use one of Chef George’s preferred expressions, to welcome him back to COOK for one ‘shroomami evening! Please note that this dinner is not vegetarian.

Price $170.00
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Wednesday, September 6, 7pm: COOKbook Author Series: “The New Cocktail Hour” with Tenaya Darlington and Andre Darlington and Ari Miller of Watkins Drinkery
Tenaya Darlington, aka Madame Fromage, and her brother Andre are the co-authors of The New Cocktail Hour, which includes vintage and modern cocktail recipes, pairing recommendations with everything from pizza to oysters, and advice for hosting your own cocktail party. This September, the Darlingtons will be joined by Watkins Drinkery Chef Ari Miller, whose culinary roots began during a decade spent in Israel where he was the dining reviewer for The Jerusalem Post. He transitioned into the professional kitchen, and upon returning to his native Philadelphia, he worked at Percy Street BBQ, High Street On Market and Philadelphia Distilling.  Join the trio for a cocktail dinner including a stratosphere cocktail paired with violet tempura lemon crisps and Vermont Creamery Bijou; butterfly pea cocktail paired with butterfly pea pasta, fresh corn, and grilled octopus; sky juice paired with coconut milk braised Thai sausage stuffed cucumber tartine; and soyer au champagne with berries paired with mint shortbread cookie. Guests will receive a copy of The New Cocktail Hour, which is sure to become their go-to how-to for cocktail hour!

Price $160.00
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Thursday, September 7, 7pm: Southern Small Plates 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. Swain also oversees the menus at Rex owner Jill Weber’s sister restaurants Jet Wine Bar and Cafe Ynez, as well as this summer’s PHS Beer Garden in University City. Join Justin when he returns to COOK for a Southern sojourn, tapas style. Y’all are gonna love it!

Price $150.00
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Friday, September 8, 7pm: Sausage Party with Nick Macri of La Divisa Meats
Technically speaking, summer doesn’t end until September 22, so there’s still time for one more summery sausage party! 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 menu of a charcuterie board; lamb and beef kefta with couscous and yogurt; Argentine parrillada of chorizo, morcilla, short rib and chimichurri; and for dessert, it’s a surprise! 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.

Price $155.00
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Saturday, September 9, 7pm: Private Event

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Sunday, September 10, 10am: Private Event with Carly Zimmerman of Challah for Hunger

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Sunday, September 10, 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 that you will, of course, sample: apple, cinnamon and raisin; whole wheat with honey drizzle; and sundried tomato with feta and herbs. This is the perfect class for the novice bread baker or those looking to expand their baking repertoire. Plus, this comes just in time for Rosh Hashanah and Yom Kippur! Guests will get to sample all 3 challahs during class.

Price $75.00
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Monday, September 11, 7pm: Private Event with David Jansen of Jansen

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Tuesday, September 12, 7pm: Private Philadelphia Magazine Event with Yehuda Sichel of Abe Fisher

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Wednesday, September 13, 7pm: Private Event

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Thursday, September 14, 7pm: The Philippine Machine: Modern Filipino with John Peralta of Roast Philly
Homey and satisfying, the often-overlooked Filipino fare is based around a fascinating mix of colonial Spanish influence and centuries-old native tradition. This September at COOK, join John Peralta of Roast Philly for an evening dedicated to the unsung cuisine of the Philippines. Roast Philly is a brand new food truck serving authentic Filipino cuisine, specializing in Cebu style lechon, a stuffed rotisserie suckling pig. While we highly recommend checking out that deliciousness, John’s COOK debut will feature modern takes on traditional Filipino dishes: lechon kawali with pickled atchara slaw; steamed black bass escabeche with mango purée; quail relleno with adobo glaze, roasted grapes and carrot; and leche flan jar with plantain and jackfruit turon.

Price $155.00
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Friday, September 15, 7pm: Tofu is Your Friend: Celebrating the Incredible Versatility of Bean Curd with Beth Kaufman Strauss of Grateful Plate
No doubt about it – tofu gets a bad rap. While highly nutritious, the bean curd block is by itself quite bland, but with technique and a little creativity, this vegetarian staple can serve as a blank canvas for full flavor. Veteran COOKing instructor and holistic health coach, Beth Kaufman Strauss of meal delivery service, Grateful Plate, returns to COOK this September for an evening that will change the way you look at (and prepare) tofu. Enjoy a four course tofu meal of veggie tofu scramble with toast and carrot butter; baked ginger marinated tofu bibimbap bowl; crispy tofu taco with red cabbage slaw and cashew "sour cream"; and chocolate peanut mousse with spiced peanuts. Recipes will be provided. This dinner is vegetarian and dairy free.

Price $140.00
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Saturday, September 16, 2pm: COOKbook Author Series: “Dulce de Leche” with Josephine Caminos Oria
Dulce de leche, the humble boiled milk and sugar jam, is a cultural phenomenon in many Latin countries, from Argentina and Chile to Mexico and Brazil. Pittsburgh-based Argentine expat Josephine Caminos is the founder of La Dorita, an all-natural line of dulce de leche products, and recently published her first cookbook, filled with recipes and stories about (what else?) dulce de leche. Josephine’s COOK debut will focus on the versatility of caramel’s creamy cousin with a menu of panqueques (Argentina’s version of a crêpe) with brie; cocadas, a South American coconut macaroon;  dulce de leche flan; and iced espresso with La Dorita Dulce De Leche Liqueur. Each guest will receive a copy of Josephine’s “Dulce de Leche.”

Price $100.00
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Sunday, September 17, 6pm: Bao Down: Taiwanese Street Food with Judy Ni and Andy Tessier of Baology
For the Taiwanese, food is a central point of life. According to Baology’s Judy Ni and Andy Tessier, It is their way of expressing love, affection, and care for one another. Located at 18th Street and JFK Boulevard, Baology showcases Taiwanese street food, with a focus on fresh, high quality ingredients. During a former career in venture capital, Ni left a career in venture capital in hopes of opening her own restaurant. While working at the farm-to-table Blue Hill at Stone Barns, Ni eventually crossed paths with her now husband Andy, who was working for Daniel Boulud. The couple relocated to Philadelphia, where they helped run Chef Josh Lawler’s beloved BYOB The Farm & Fisherman. The emphasis on sustainability and seasonality that they picked up at both restaurants is now at play at Baology. We invite you to taste Taiwan (and celebrate National Dumpling Day!) with a menu of liang mian (cold noodles with peanut sauce and sesame); xiao chi (small bites) - scallion pancakes and Taiwanese sausage with leeks; wonton soup; san bei ji (Taiwanese three cup chicken); and dou hua (think tofu pudding).

Price $150.00
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Tuesday, September 19, 7pm: Chlöe Classics with Mary Ann Ferrie and Dan Grimes of Chlöe BYOB
Chlöe, a 32 seat BYOB, opened in November of 2000 by the husband and wife team of Mary Ann Ferrie and Dan Grimes. For the past 16 years, they have worked side by side to create a casual neighborhood eatery serving fresh, locally sourced foods. The charming Old City mainstay has become a Philly classic, so for their COOK debut, the Chlöe couple is preparing their own classics, a “best of” menu to be cherished by Chlöe regulars and newcomers alike: Chlöe salad - baked panko crusted goat cheese, Green Meadow Farms salad greens, red onion slivers, orange chipotle dressing; potato gnocchi with beef, pork and duck ragu, grated asiago; pan seared Barnegat Light scallops, crispy potato cake, baby arugula and red onion salad with chipotle sour cream drizzle; and for dessert, chocolate gâteau - flourless chocolate cake, raspberry puree and Franklin Fountain ice cream.

Price $155.00
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Wednesday, September 20, 7pm: An Evening with Alex Yoon of Little Fish
Little Fish, the 22-seat Queen Village BYOB, has had many lives. And with its recent change in ownership, Little Fish has once again been given new life by Chef-Owner Alex Yoon. Philly native Yoon began his culinary career as an unpaid apprentice at Le Bec Fin, followed by a post at Serpico before joining Little Fish as a sous chef. Alex competed in the cooking competition Ment’or BKB in NYC in November of 2014 and set sail for Europe, staging at famed French restaurant Mirazur. Upon returning to Philadelphia in late 2016, Alex Yoon took over ownership of Little Fish. There is new blood indeed at Little Fish, where Yoon prepares simple but bold, gimmick-free dishes. But don’t take our word for it – countless COOK chefs list Little Fish as one of their go-to spots, which should tell you something. We are thrilled to have Alex at COOK for his debut, and because his restaurant menu changes daily due to seasonality and availability, we don’t have a menu. But in this case, we don’t mind a surprise! Please note that this dinner is not strictly pescetarian.

Price $160.00
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Thursday, September 21, 6:30pm: Private Event

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Friday, September 22, 7pm: Southeast Asia Fantasia: Vietnam Meets the Philippines, Foolish Waffles Style with Robin Admana and Sandy Trinh
Robin Admana and Sandy Trinh, the gals behind the popular Foolish Waffles truck, are back. And this time, there won’t be waffles, but they’ll still be cooking up what they know well – the food of their family backgrounds. Robin’s Filipino heritage will combine with Sandy’s Vietnamese background for one incredible Southeast Asian mashup menu including banh xeo (Vietnamese crêpe) with pork belly, shrimp and nuoc cham sauce; bun rieu (spicy crab meat noodle soup) with rice vermicelli noodles, tomatoes, bean sprouts and fresh herbs; karei kare - braised oxtail in peanut sauce, sauteed vegetables in bagoong (shrimp paste) and rice; and leche flan, Filipino style flan with fresh berries. 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.

Price $155.00
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Saturday, September 23, 12pm: Private Event with Justin Swain of Rex 1516

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Sunday, September 24, 1pm: Snack Attack! Snack Making for Kids with Shayna Marmar of Honeypie
Hey kids, join us for an afternoon of super tasty snacks, led by Honeypie's Shayna Marmar, a friend of COOK who specializes in fun-filled hands-on children's classes! The afternoon’s menu is focused on how to easily prepare homemade versions of popular snacks, including popcorn three ways, crisped veggie chips, jammy fruit spreads and chews, and fruit juice fizzies! 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 ages 6 to 10. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!

Price $45.00
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Tuesday, September 26, 7pm: Leave it to Us with Jon Nodler of High Street on Market and Ellen Yin of High Street Hospitality
The all day cafe tradition in Philadelphia is strong, and one could say it started with Ellen Yin’s High Street on Market, located next to Yin’s esteemed Fork. Noted for its incredible baked goods and breads, High Street’s intensely local menus feature chef driven New American classics, as well as rustic salads and pastas. High Street offers a “leave it to us” option during dinner service with a selection of shared plates highlighting the best our region offers. This September, High Street Executive Chef Jon Nodler and Owner Ellen Yin will offer 16 lucky COOK guests a “leave it to us” dinner showcasing the traditional food ways of Philadelphia and the surrounding region. Nodler’s menu begins with a selection of bites – sunchoke cannoli (sunchoke ricotta, black trumpet mushroom), pepper pot on toast (toasted High Street anadama, crispy tripe, pepper pot rouille) and pretzel bialy with roasted garlic and rosemary; followed by a raw bar course of beef tartare, whiz wit (Primal Supply beef, charred onion, pickled peppers, provolone fondue) and scallop ceviche (with Jersey Sweet corn, tomato, celery buttermilk); a second course of Lancaster chicken salad with fried oysters-gem lettuce, pepper hash, fried oyster croutons; Family Style Pasta course with spaghetti with crab gravy, rye bucatini with housemade butter and PA pecorino, and pork and veal meatballs with spicy tomato, ricotta salata, vecchio; and a fourth course of roast pork with fermented broccoli rabe. This one is not to be missed!

Price $175.00
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Wednesday, September 27, 6pm: Vegan Cheese Making with Rachel Klein of Miss Rachel’s Pantry
If you think going vegan means giving up cheese, think again. Rachel Klein, owner of South Philly cafe, market, and catering company Miss Rachel’s Pantry, returns to COOK for a wine and cheese party, vegan style! The always-charming Miss Rachel will demo and serve three dairy-free cheese selections: nigella seed ricotta with salt-roasted golden beets and basil oil; rosemary and thyme cashew cheese wheel with brandy-maple-walnut glaze; and cashew mozzarella caprese. Plus, it’s not a wine and cheese party without the wine, so we’ll also be pouring some vegan-friendly bottles!

Price $100.00
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Thursday, September 28, 6pm: Private Event with Becca O’Brien of Two Birds Catering and Canning

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Saturday, September 30, 12pm: Brunch-O-Rama with Becca O’Brien of Two Birds Catering and Canning
Best meal of the week? Brunch! COOK veteran Becca O’Brien of Two Birds Catering and Canning is a bit of a brunch master, so get ready. Becca will demo and serve up some delicious brunch dishes that you can replicate when you invite us over for brunch: S.O.S. (we’ll enlighten you on the definition later) - crostini served with creamed chipped beef and a quail egg; silver dollar blueberry buttermilk pancakes with Uncle Joe's maple syrup, cinnamon and orange butter; oven dried tomato, spinach, leek, bacon and feta quiche with a parmesan and kale salad; smoked salmon, soft pretzel benedict with sweet potato hash; cinnamon swirl french toast with vanilla ice cream, cinnamon caramel and spiced walnut tuille. O’Brien 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 and Canning and teaches regularly at COOK. Plus, it wouldn’t be brunch without bloody marys and mimosas!

Price $120.00
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