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Our May classes will be released Tuesday, April 9 at noon.

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Friday, March 1, 6pm: Mastering Classic Cocktails with Matthew Demma of Louie Louie
Friday, March 1, 6pm: Mastering Classic Cocktails with Matthew Demma of Louie Louie
Looking to spice up your cocktail repertoire? Then don’t miss this special class with Matthew Demma, Bar Manager at Louie Louie in University City. Matthew is a sommelier who recently relocated to Philadelphia by way of Washington DC, where he most recently ran the bar program at the Rosé Garden at Whaleys. For his March cocktail class, Matthew will demo four classics: Negroni Sbagliato Punch, Sidecar, Hemingway Daiquiri and Sazerac. Plus, because we always need a snack to go with our cocktails, Matthew will share his preparation for classic bar nuts and cocktail cherries. Recipes will be provided. Please note that no full dinner will be served, but there will be light bites.

Price $105.00
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Saturday, March 2, 3pm: North Italian Cheese Tour with Rocco Rainone of Di Bruno Bros.
Saturday, March 2, 3pm: North Italian Cheese Tour with Rocco Rainone of Di Bruno Bros.
Northern Italy – land of breathtaking mountains and hills, freshwater lakes and picturesque harbors and canals. Oh, and there’s cheese, really good cheese, and here in Philly, nobody knows cheese like Di Bruno Bros. Longtime Di Bruno’s cheesemonger Rocco Rainone is heading to COOK this March for a tasting tour of Northern Italy’s cheeses, including La Tur (Piedmont, Cow/Goat/Sheep Pasteurized), Taleggio (Lombardy, Cow Pasteurized), Asiago Stravecchio (Veneto, Cow Pasteurized), Testun di Castagna (Piedmont, Cow/Goat/Sheep Pasteurized) and Basajo Blue (Veneto, Sheep Raw). Plus, where there’s cheese, there’s wine, so we’ll be pouring some Northern Italian wines to accompany Rocco’s cheese selections!

Price $115.00
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Sunday, March 3, 12pm: My Mom’s Vegetarian Indian Tiffin with Rupen Rao of Rupen’s
Sunday, March 3, 12pm: My Mom’s Vegetarian Indian Tiffin with Rupen Rao of Rupen’s
Throughout time in India, millions of spouses have arisen early in the morning to prepare dabbas for their loved ones in hopes of providing them with nourishment for the workday ahead. The concept of tiffin, or ‘dabba’, is a longstanding tradition, wherein a dabba-wallah, or tiffin carrier, picks up the tiffin to deliver it to the workplace just in time for lunch, the meal still warm, come rain or come shine. As a child, Washington D.C. resident, and Mumbai native, Rupen Rao, grew up watching his mother lovingly prepare a tiffin for his father each and every day of a career spanning 35 years. Rao, who has a line of cookbooks, spice blends and simmering sauces, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Join Rupen this March for the same tiffin-style meal, created with the freshest ingredients and finest spices with the utmost attention to flavor, to bring you a little slice of mummy’s kitchen. Rupen’s vegetarian tiffin lunch will include masala chai; lightly seasoned vegetable salad (koshimbir) with lentils and rice (varan bhaat); spiced peanut and coconut stuffed Indian eggplants (vangi bharit) with roti bread; and warm carrot pudding with vanilla ice-cream. Plus, each guest will go home with their own personal 4-tier tiffin. Recipes will be provided.

Price $120.00
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Tuesday, March 5, 7pm: Fat Tuesday Fête: Mardi Gras with Nick Macri of La Divisa Meats
Tuesday, March 5, 7pm: Fat Tuesday Fête: Mardi Gras with Nick Macri of La Divisa Meats
The term Mardi Gras (or Fat Tuesday) reflects the practice of eating rich, fatty foods before the ritual fasting of Lent. Join Nick Macri (aka Meat Man Macri) of Reading Terminal Market’s La Divisa Meats, when he returns to COOK for a going-out-with-a-pre-Lent-bang-style feast including muffalata; boudin balls, Creole mustard, pickled peppers; gumbo with shrimp, smoked sausage, pork confit, holy trinity, rice; and for dessert, king cake. 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, offering the highest quality meats and meat products made from local raw ingredients.

Price $160.00
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Wednesday, March 6, 7pm: Common Ground: An Evening with Lucio Palazzo of The Common
Wednesday, March 6, 7pm: Common Ground: An Evening with Lucio Palazzo of The Common
Located in University City, The Common is a rustic, seasonally driven New American bar and restaurant with Mediterranean influences. To lead The Common’s kitchen, Owner Patrick Feury (of Nectar fame) hired Lucio Palazzo, whose resume includes posts at Russet, Zahav, Xochitl, La Calaca Feliz and Loco Pez. In addition to his eclectic experience, Lucio brings his Italian roots and sensibility to The Common. Born and raised in Fruili, the northeast Italian region bordering Austria, Slovenia and the Adriatic Sea, Lucio was inspired to pursue a culinary career by the land’s rich farms and vineyard, as well as memorable early meals aboard his father’s ship. Lucio consistently wows COOK guests with vibrant flavors, and his March menu is sure to do just that: fluke carpaccio, estate olive oil, spring onion and garlic kimchi; charred heirloom cabbage, walnut sauce, shaved fennel, pickled shallots; creamy farro, local mushrooms al ajillo, herbed goat ricotta, baby radish; anchovy marinated bavette steak, fingerling potatoes with smoked salt, Jack’s baby greens; and apricot crepes with goat milk caramel and pecans.

Price $165.00
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Thursday, March 7, 7pm: An Evening with Kenny Bush of Bistrot La Minette
Thursday, March 7, 7pm: An Evening with Kenny Bush of Bistrot La Minette
Bienvenue, Francophiles! Queen Village’s Bistrot La Minette is Philadelphia’s homage to French bistro cooking. Join Executive Chef Kenneth Bush this March when he returns to COOK up a French feast. Chef Kenneth grew up cooking by his mother’s side. Though he originally intended on training as a chef, he couldn’t turn down his acceptance to Yale University. After graduating Yale in 2001, he managed restaurants in Maryland and Washington DC. In 2009, he moved to Philadelphia and changed his focus to the kitchen. Here in Philly, he spent three years with Bistrot La Minette, working his way up from the garde-manger station to the lead Sous Chef. In 2012, he left the Bistrot to work for Garces Trading Company as a sous chef before returning to Bistrot as the Executive Chef in 2014. Bistrot La Minette features some of the most authentic and delicious French fare in town, so get ready to say ooh la la!

Price $165.00
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Friday, March 8, 7pm: Dessert For Dinner with Abigail Dahan of Parc
Friday, March 8, 7pm: Dessert For Dinner with Abigail Dahan of Parc
There are some who ask, “What’s for dinner?” And then there are those who ask, “What’s for dessert?” If you belong to the latter group of sweet-toothed individuals, this is the class for you. Celebrated pastry chef Abigail Dahan of Stephen Starr’s Parc returns to COOK for a decadent dessert dinner. French-born Dahan started her pastry training in the famed Parisian patisserie “Gerard Mulot”. She then went on to work for the Ritz Carlton Philadelphia and Orlando. She later moved on to become supervisor at the Park Hyatt Chicago, and in the same year won first place in the first ever “ L’art du chocolatier” hosted by the Cocoa Barry School in Chicago. Before joining the Parc team, she was at Le Bec Fin and was also Sous Chef at the esteemed Joel Robuchon restaurant in Las Vegas. While there will be savory hors d’oeuvres (black pepper parmesan gougere, squash soup shooters, truffle mushroom vol au vent), the star of the show is dessert… four desserts, that is, including citrus “pearl” with finger lime; olive oil cake, pineapple, toasted almond ice cream; raspberry hibiscus sorbet and poached rhubarb; and chocolate cremeux, salted caramel ice cream, chocolate coffee crumble, espresso gel. You’ll be joined by 15 fellow dessert lovers, so there’s no shame in your game for one night!

Price $145.00
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Saturday, March 9, 12:30pm: Private Event with Damon Menapace of Le Virtu
Saturday, March 9, 12:30pm: Private Event with Damon Menapace of Le Virtu

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Sunday, March 10, 1pm: Spring Into Plant-Based Eating with Christina Martin of Cooking To Nourish
Sunday, March 10, 1pm: Spring Into Plant-Based Eating with Christina Martin of Cooking To Nourish
Spring is that magical time when plants begin to poke through the thawed landscape, inspiring us to lighten our diet with nature’s bounty! 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 Martin for a plant-based spring lunch that’s sure to please, regardless of your dietary lifestyle: garden vegetable salad; super grain bowl; lemons poppy seed bundt cake; plus, a surprise snack! Recipes will be provided.

Price $100.00
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Monday, March 11, 7pm: Springtime in South Germany with Valentin Bay of Brauhaus Schmitz
Monday, March 11, 7pm: Springtime in South Germany with Valentin Bay of Brauhaus Schmitz
Valentin Bay, chef at Philadelphia’s own German beer hall Brauhaus Schmitz, grew up in southern Germany, outside of Stuttgart. His culinary path began while helping his parents and grandma prepare and preserve the seasonal harvest. Valentin worked in traditional restaurants in Bavaria and Berlin prior to coming to the US in 2011, when he became friends with Brauhaus opening chef Jeremy Nolen. In 2018, Valentin took over the kitchen at Brauhaus, where he continues to focus on authenticity and seasonality, bringing rustic and bold German cuisine to the Philadelphia dining scene. This March at COOK, Valentin will give spring the Teutonic treatment with a seasonal spread of frühlings-flammkuchen (Swabian style mini flatbread with sour cream, peas, radish and speck); forellenmaultaeschle mit weissem spargel (trout stuffed pasta, white asparagus, crawfish hollandaise, caviar); schweinebraten im eigenen saft mit leipziger allerlei (the perfect pork roast, jus, German potato pancake, morel mushrooms, baby vegetables); eiswein mousse (ice wine, white chocolate, frozen housemade joghurt, elderflower meringue, elderberries). Hey, winter… aufedersein!

Price $155.00
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Tuesday, March 12, 7pm: Private Philadelphia Magazine Event
Tuesday, March 12, 7pm: Private Philadelphia Magazine Event

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Thursday, March 14, 6pm: Pi Day: Pizza Happy Hour with Peggy Paul Casella
Thursday, March 14, 6pm: Pi Day: Pizza Happy Hour with Peggy Paul Casella
Pi Day is an annual celebration of the mathematical constant π, appropriately observed on March 14 (aka 3.14). While the day is usually commemorated with pies of the dessert variety, we’re going the pizza pie route. Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com will offer a crash course on pizza making basics, demonstrating three pizzas that you can recreate at home: pizza margherita; mushroom and fennel with parmesan and cream; and sausage, peppers and onions. 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, and she’ll cover it all – the dough, the sauce, the toppings. Delivery? No, it’s Thursday Night Pizza! Recipes will be provided.

Price $115.00
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Saturday, March 16, 7pm: Private Event with Todd Lean of Pod
Saturday, March 16, 7pm: Private Event with Todd Lean of Pod

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Sunday, March 17, 2pm: Cupcake Flower Bouquets For Kids with Sue Puchowitz of Create
Sunday, March 17, 2pm: Cupcake Flower Bouquets For Kids with Sue Puchowitz of Create
Sue Puchowitz is a Professional Art Educator teaching in a public and private settings for 30+ years. Sue specializes in children's art classes, one-day art workshops and birthday parties for kids in and around Philadelphia. Join Sue this March at COOK and welcome spring with a bouquet of fresh cupcake flowers! After a lesson on decorating cupcakes, kids will incorporate cupcake flowers into a beautiful terra-cotta centerpiece you’ll proudly want to display if you don’t eat them first! Recommended for ages 7 to 12. All materials provided. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!

Price $45.00
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Monday, March 18, 7pm: Modern Philippine Cuisine with Lou Boquila of Sarvida
Monday, March 18, 7pm: Modern Philippine Cuisine with Lou Boquila of Sarvida
As with his first restaurant Perla, Chef Lou Boquila’s Sarvida is a modern take on classic Filipino cuisine. Boquila’s Fishtown eatery features all the traditional ingredients and flavors of the Philippines, serving them with modern, beautifully-plated presentation, to be shared by those at the table. Born in the Philippines, Perla chef-owner Lou Boquila is passionate about creating innovative dishes and inspiring others to expand their palates. His mission is to introduce guests to the distinctive food he has known since childhood. As a young boy, Lou learned to appreciate his mother's traditional cuisine, which sparked his interest in cooking. His experience began as a dishwasher at the renowned Knave of Hearts where he learned the operations of a kitchen. Following formal training at the Art Institute of Philadelphia, Lou worked his way from line cook to sous chef at Twenty Manning, and then to Chef de Cuisine of Twenty Manning’s sister restaurant Audrey Claire in 2007. In 2016, Lou opened his first restaurant Perla (his mother’s first name) in the East Passyunk neighborhood of South Philadelphia, followed by Sarvida (yep, his Mother’s middle name!) in 2018. We’re excited to welcome Lou back to COOK for a Filipino feast of ukoy (head-on prawns, sweet potato, red pepper, parsley, chili-vinegar sawsawan); picadillo (ground beef, carrots, olives, capers,  potato purée, poori); escabeche (scallops, onions, ginger, bell peppers, sugar cane vinegar); and halo halo (flan, red beans, coconut jelly, macapuno, shaved ice, ube).

Price $160.00
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Tuesday, March 19, 7pm: Hawaiian Roadside Eats with Kiki Aranita and Chris Vacca of Poi Dog
Tuesday, March 19, 7pm: Hawaiian Roadside Eats with Kiki Aranita and Chris Vacca of Poi Dog
Kiki Aranita and Chris Vacca of the fantastic Hawaiian food truck, Poi Dog Snack Shop, opened a brick-and-mortar Poi Dog in 2017 on 21st Street between Chestnut and Sansom Streets. 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! The Poi Dog duo have been to COOK many times, treating guests to luaus, dim sum and even an ancient Roman feast, but this March, they’re taking us on a (virtual) drive. Their March class will feature dishes they rarely make (or have never made) at Poi Dog. The dishes can be found on one of their favorite (and one of the most stunning) drives around Oahu. We drive up north on Kamehameha Highway from Kaneohe and stop to get lau lau (steamed taro leaf, pork and butterfish bundles), huli huli chicken, lomi lomi salmon, poi donuts (fried rice flour and poi balls) and kulolo (a taro and coconut cake). There will be a few other surprise stops along the way, so hop in!

Price $160.00
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Wednesday, March 20, 6pm: Private Event with Ryan Bloome of Terrain
Wednesday, March 20, 6pm: Private Event with Ryan Bloome of Terrain

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Friday, March 22, 6pm: An Infusiastic Happy Hour with Tyler Akin of Stock and Max Tuttleman of Bouquet CBD
Friday, March 22, 6pm: An Infusiastic Happy Hour with Tyler Akin of Stock and Max Tuttleman of Bouquet CBD
When you think of cannabis, you think, well, wait... we forgot what we were gonna say. OH, right! When you think of cannabis, you think of marijuana. Until recently, the best-known compound in cannabis was THC, the active ingredient in marijuana. Cannabidiol, commonly known as CBD, is another chemical compound from hemp plants, but unlike THC, CBD is not psychoactive. CBD has become an appealing option for those who are looking for relief from pain, anxiety and other conditions without the mind-altering effects of marijuana or certain pharmaceutical drugs. Max Tuttleman’s Bouquet is a Philadelphia-based CBD brand that manufactures and produces a line of CBD-infused health products using organically grown industrial hemp. Bouquets products are scientifically validated through various worldwide research partners. Joining Max this March at COOK is Tyler Akin of Stock, the beloved Fishtown pho and Southeast Asian spot which recently opened a second location right here in Rittenhouse. Together, Max and Tyler will will dose out Southeast Asian small plates, all featuring CBD infused oils: grilled broccoli with sweet and sour glaze, infused sesame oil, fried garlic, pickled daikon, cilantro; Good Deal Soup (Kuai Tiao) with rice noodles, poached chicken, herbs, bean sprouts, infused chili oil and infused garlic oil, palm vinegar pickled jalapeño; and pandan and kaffir lime tofu mousse with cashew and berries.

Price $135.00
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Sunday, March 24, 12pm: Big Ol’ Brunch with Becca O’Brien of Two Birds Catering and Canning
Sunday, March 24, 12pm: Big Ol’ Brunch 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 & 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: banana bread French toast with cinnamon orange butter and maple whipped cream; creamed chipped beef with house-smoked bacon and a fried quail egg, served over grilled toast; spring greens salad with warm bacon and dijon vinaigrette, herb croutons, goat cheese and a poached egg; spring vegetable and double smoked ham frittata, with smoky roasted potatoes; ricotta pie with strawberry rhubarb compote, lemon curd and candied pistachios. 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 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK. Recipes will be provided.

Price $120.00
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Monday, March 25, 7pm: A Foraging Feast with Eric Leveillee and Heather McMonnies of Food Hedge
Monday, March 25, 7pm: A Foraging Feast with Eric Leveillee and Heather McMonnies of Food Hedge
Come spring, when our natural surroundings awaken from wintry slumber, chefs rush to acquire locally-foraged favorites. Heather McMonnies of Food Hedge and Chef Eric Leveillee are heading to COOK for an evening showcasing foraged goods that mark the transition from winter to spring. Food Hedge provides local chefs with hard-to-find but highly-sought-after ingredients. One such chef: Eric Leveillee, who has held positions at Vernick, El Camino Real, Whetstone and most recently Marigold Kitchen. Heather and Eric’s collaborative menu will showcase the variety of early spring’s bounty. Although weather can be unpredictable and the menu is to be determined come March, one thing is for sure – this will be some of the most inventive and beautiful food you’ll have all spring!

Price $160.00
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Tuesday, March 26, 7pm: Small Plates, Big Flavor: Throwing a Tapas Dinner Party with Michael Sultan of 33rd Street Hospitality
Tuesday, March 26, 7pm: Small Plates, Big Flavor: Throwing a Tapas Dinner Party with Michael Sultan of 33rd Street Hospitality
You may know Michael Sultan from his popular food trucks – Street Food Philly, Say Cheese Philadelphia, and Taco Mondo – and his brick and mortar Revolution Taco near Rittenhouse Square. This March COOK invites you to a Spanish-influenced tapas party, courtesy of his 33rd Street Hospitality Catering, which aims to meet growing demands by the public to have menus from the three trucks and Revolution Taco at private events and public festivals. Michael’s March menu at COOK features small plates but BIG flavor: smoked shrimp aguachile with avocado, marinated smoked shrimp, charred lemon vinaigrette; grilled swordfish skewers with white bean and artichoke salad, confit tomatoes and olive salsa; gnocchi with tallegio fondu and charred broccoli; saffron poached scallop with crab and corn; duck en croute with frisée salad; and churros with chocolate and caramel.

Price $160.00
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Wednesday, March 27, 7pm: New Southern Cooking with Justin Swain of Rex 1516
Wednesday, March 27, 7pm: New Southern Cooking with Justin Swain of Rex 1516
Chef Justin Swain, though a native Philadelphian, knows a thing or two about Southern cooking. At Rex 1516, Justin trained under Regis Jansen, the Alabamian opening chef who turned the South Street restaurant into one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. Join Justin when he returns to COOK for an evening of updated takes on classic southern regional cuisine. Think big flavors, southern comfort style. Y’all are gonna love it!

Price $160.00
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Thursday, March 28, 7pm: Seafood Classics with Anthony Bonnet of The Moshulu
Thursday, March 28, 7pm: Seafood Classics with Anthony Bonnet of The Moshulu
The Moshulu is the world’s oldest and largest square rigged sailing vessel still afloat, and she is in fact the world’s only restaurant venue on a tall ship. Presenting inventive, contemporary classic presentations of American cuisine, Executive Chef Anthony Bonett has created a delectable selection of dishes using the finest local ingredients available to create a memorable dining experience on this landmark ship. But this March, you won’t need your sea legs to enjoy The Moshulu – Anthony is coming ashore for an appearance at COOK featuring his favorite seafood dishes from Moshulu menus past and present: lobster bisque with shrimp tarragon salsa; tuna tartare, masago shrimp crunch, avocado, rainbow tobiko; sea scallops, parmesan gnocchi, English peas, maitake mushrooms, black truffle jus; miso glazed Scottish salmon, white sweet potato, bok choy, dashi broth, lotus root; swordfish surf and turf, beef short rib, horseradish cream, red wine sauce; and triple chocolate mousse cake. Ahoy, matey, indeed!

Price $170.00
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Saturday, March 30, 12pm: Sensational Saturday Brunch with Chef Scott Megill
Saturday, March 30, 12pm: Sensational Saturday Brunch with Chef Scott Megill
Brunch… it’s not just for Sunday! Chef Scott Megill has been to COOK countless times, preparing wine pairing dinners, pasta suppers, mushroom tasting menus and more, but never brunch. This March, that’s gonna change! Scott Megill has worked in celebrated kitchens including Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban, and most recently Grace Winery. Wherever he goes, Scott focuses on local, seasonal and farm-to-table fare. Join Scott for what we hope to be his first of many COOK brunches to come. Enjoy salmon and avocado salad with baby greens, beet butter and Ezekiel toast; omelette with spring onions and romesco; steak and eggs with grass fed ribeye, oeufs en cocotte with mushroom hash; and a trio of mini breakfast treats – coffee crumb cake, pancakes and sticky buns.

Price $115.00
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Sunday, March 31, 11:30am: Private Event
Sunday, March 31, 11:30am: Private Event

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Monday, April 1, 7pm: Pizza Gutt with Daniel Gutter
Monday, April 1, 7pm: Pizza Gutt with Daniel Gutter
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, currently setting up shop at Win Win Coffee Bar. COOK is proud to host a Pizza Gutt 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 four TBD pizza pies. 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 $155.00
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Tuesday, April 2, 7pm: An Evening with Bobby Saritsoglou of Stina Pizzeria
Tuesday, April 2, 7pm: An Evening with Bobby Saritsoglou of Stina Pizzeria
A Philly native with familial roots in Greece, Chef Saritsoglou learned to cook beside his relatives at a very young age. His passion and curiosity led him to travel throughout Europe learning the flavors and techniques of German, Italian and French cuisine and finally back to Greece where he worked at Michelin-starred Varoulko in Athens. Chef Saritsoglou returned stateside in 2001, cooking in well-regarded kitchens in East Hampton, eventually making his way back to Philadelphia, cooking at Santucci’s, Opa, and most recently Will BYOB. Bobby is in the final stages of opening Stina, named after his wife Christina, co-founder of Philly AIDS Thrift. Located just a block off West Passyunk Avenue in Philadelphia’s Newbold neighborhood, Stina will feature an imported Italian wood fire oven and an approachable Mediterranean menu of pizzas, pastas, seasonal produce and more. Bobby is no stranger to COOK, but we’re particularly delighted to welcome him back for his April appearance as a chef-OWNER. Join Bobby as he prepares a Mediterranean menu of manti (lamb, yogurt, Aleppo pepper); Turkish pide (Kasserri cheese, wild mushroom, truffle); beef shawarma (Baharat spice, tabouleh, eggplant); and olive oil cake (figs, vanilla bean, white chocolate mousse).

Price $165.00
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Wednesday, April 3, 7pm: Ham Jam with Nick Macri of La Divisa Meats
Wednesday, April 3, 7pm: Ham Jam with Nick Macri of La Divisa Meats
Chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats, returns to COOK for a HAMTASTIC event! Ham isn't just pink smoked stuff. It's the proper term for a fresh pork leg and Macri will not only butcher a whole leg for the class, but he will serve guests a menu consisting of: ham tasting trio (smoked, cured, roasted); pork cutlet, arugula, parmesan; ham and cheese cannelloni; ham “al pastor“ with rice and beans; and coffee cake for dessert. Before opening his own charcuterie-butcher shop, Macri worked at such iconic Philly restaurants as Southwark and Osteria. If you’re considering an Easter ham this April, you shouldn’t miss this special class!

Price $160.00
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Friday, April 5, 12:30pm: Private Event
Friday, April 5, 12:30pm: Private Event

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Saturday, April 6, 1pm: Indian Home Cooking with Chetna Macwan
Saturday, April 6, 1pm: Indian Home Cooking with Chetna Macwan
India: the world’s spice capital. Its cuisine is known for its complex spice and flavor components. To an American home cook, Indian cooking may seem complicated due to recipes that require a  lengthy list of spices and ingredients, making the cooking process more time consuming than one would desire. Chef Chetna Macwan, founder of Spice Culture Cooking, makes her COOK debut in April with a focus on Northwestern Indian cuisine. She will demonstrate how the everyday cook can make a wide variety of dishes with simplified techniques during the cooking process – all without sacrificing flavor! Chef Chetna’s mission is to show her guests that they can put a hot, delicious and authentic Indian meal on their table, within a reasonable timeframe. She is also passionate about the importance of having fun in the kitchen and reducing the intimidation of cooking something new. Chetna’s menu features spinach, potato and onion pakoras with a tomato chutney; butter chicken, basmati rice with aromatics, roti bread; and mango kheer (Indian style rice pudding). In addition to providing recipes, Chetna will send guests home with a sample of her own special Masala Spice Blend.

Price $90.00
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Sunday, April 7, 1pm: Easy Easter Brunch with Aaron Manayug of High Street Hospitality
Sunday, April 7, 1pm: Easy Easter Brunch with Aaron Manayug of High Street Hospitality
Planning on hosting an Easter brunch and need some inspiration? Or just want a damn good brunch yourself? This one’s for you! A graduate of Chicago’s French Pastry School, Aaron Manuyag is headed to COOK to prepare an Easter-centric spread that includes deep dish quiche with grilled ramps and gruyere; carrot ginger bundt cake with toasted pistachio and orange glaze; buttermilk biscuits with raspberry lime jam and coffee butter; and “Easter egg" profiteroles. Aaron oversees the many pastry and dessert offerings of High Street Hospitality Group, including the pastries and desserts at High Street on Market, as well as those for sister restaurants Fork and a.kitchen. He joined the group in February 2018 after nearly eight years in Chicago, working at such esteemed restaurants and bakeries as Nico Osteria, Sepia and Floriole Bakery, most recently as pastry chef at the Loews Chicago.

Price $115.00
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Tuesday, April 9, 7pm: Private Philadelphia Magazine Event with Peter Woolsey of Bistrot La Minette and La Peg
Tuesday, April 9, 7pm: Private Philadelphia Magazine Event with Peter Woolsey of Bistrot La Minette and La Peg

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Wednesday, April 10, 7pm: The Foods and Traditions of Greek Orthodox Easter with Frances Vavloukis
Wednesday, April 10, 7pm: The Foods and Traditions of Greek Orthodox Easter with Frances Vavloukis
Pascha! In the Greek Orthodox faith, Easter is the most sacred observance. The preparations and customs, including traditional foods and large feasts, remain an important part of modern Greek life. Veteran COOKing instructor and wellness coach Frances Vavloukis invites you to celebrate Greek Easter and its culinary traditions with a menu that kicks off with a trio of appetizers – mayiritsa soup (traditional lamb soup), red eggs and tsoureki (traditional Greek Easter bread); horiatki salata (Greek salad made with fresh tomatoes, green peppers, cucumbers, romaine lettuce, onions, feta and olives); roasted legs of lamb with patetes fourno (potatoes roasted with lemon and oregano) and fasolaka (stewed green beans made with fresh tomatoes and onions); and for dessert, karithopita (classic walnut cake drizzled with lemon syrup). Frances always makes COOK guests feel like family, but hey, don’t take our word for it. Ask Frances Vavloukis where to get amazing Greek food in Philly and she’ll answer, “My house!” Recipes will be provided.

Price $160.00
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Thursday, April 11, 7pm: Cooking with Wine with Paul Cullen + Claudia Baudo of Smackaroons
Thursday, April 11, 7pm: Cooking with Wine with Paul Cullen + Claudia Baudo of Smackaroons
While touring Europe with the classic rock band Bad Company, Paul Cullen fell in love with fine wine, exquisitely prepared food and the culture that surrounds both. Years passed and Paul became a certified level sommelier, and he revisited the classic Italian recipes he learned from his grandmother and mother. He deepened his love — and knowledge — of Italian cuisine during visits to Italy, where he cooked with the local chefs, sipped with winemakers while strolling the vineyards and performed with Italian musicians. Paul brought all of these passions together in 2013 when he started an in-home dining service in the Rehoboth Beach area. This April, Paul returns to COOK for an evening of music, wine and, yes, cooking with wine. Joining Paul Claudia Baudo, Founder of Smackaroons, artisanal coconut delights made here in Philadelphia. The duo’s molto vino menu incorporates wine not just as an accompaniment but as an essential ingredient: crostini il parmigiano reggiano, prosciutto di Parma with Lambrusco reduction; wine poached pear insalata with mountain gorgonzola and crispy speck; drunken Kennett Square mushroom risotto with Cantine Povero Barbera; handmade Luganega sausage braised in Paul’s own Rosso di Toscana; and Tiramisu Vin Santo (toasted coconut cream filling with vanilla orange twist Klaus & Co SMACKAROONS soaked in Vin Santo wine, dusted with espresso/cocoa powder). Mangia! Mangia!

Price $170.00
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Friday, April 12, 7pm: Mindful Vegetarian Eating with Beth Kaufman Strauss of Grateful Plate and Jessica Procini
Friday, April 12, 7pm: Mindful Vegetarian Eating with Beth Kaufman Strauss of Grateful Plate and Jessica Procini
Stressed? It’s NOT what’s for dinner!  Join veteran holistic health coach Beth Kaufman Strauss of meal delivery service Grateful Plate and Jessica Procini of Escape From Emotional Eating for an evening of mindful vegetarian cooking. Beth and Jessica will show you how to be peacefully present and consciously connected to your food and self while you eat. Come prepared to eat nourishing spring influenced food and learn tools and techniques on how to use food as fuel so that you can stop stress eating. So sit back and take in a menu of kale salad with carrot and asparagus ribbons, pickled radish, fresh basil, mint, hemp seeds and fava bean-pistachio pesto; mushroom and spring herb creamy polenta; chorizo style tofu taco bowl with charred scallion salsa verde; and chocolate sea salt chia pudding topped with berries and coconut "whipped cream." Please note that this dinner is vegetarian, as well as gluten-free and dairy-free. Recipes will be provided.

Price $155.00
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Saturday, April 13, 12pm: Pizza + Beer with Peggy Paul Casella of Thursday Night Pizza and Liz Einhorn of Experience Threee
Saturday, April 13, 12pm: Pizza + Beer with Peggy Paul Casella of Thursday Night Pizza and Liz Einhorn of Experience Threee
Raise your slice AND your glass! That’s right – this April at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com will be joined by Elizabeth Einhorn, beer industry veteran and Founder/CEO of the consultancy Experience Threee, to offer an afternoon pairing pizza with beer! 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, and she’ll cover it all – the dough, the sauce, the toppings. On the beer side of things, Liz is a Level one certified beer server cicerone and consults with local, regional and national clients. Three pizzas will be demoed and paired with local Philadelphia brews: classic margherita; beer caramelized onion with aged gouda; and a spicy meat pie. Each pizza will have two brews paired with it to highlight complementing and contrasting flavor profiles. Recipes and pairing guide will be provided.

Price $125.00
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Sunday, April 14, 1pm: Springy Vegan Sweets with Shannon Roche + Meagan Benz of Crust Vegan Bakery
Sunday, April 14, 1pm: Springy Vegan Sweets with Shannon Roche + Meagan Benz of Crust Vegan 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. Shannon and Meagan will demo and serve three desserts that are perfect for spring: lemon coconut bundt cake; sugar cookies; and coconut cream pie.

Price $80.00
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Wednesday, April 17, 6:30pm: Private Event
Wednesday, April 17, 6:30pm: Private Event

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Thursday, April 18, 5:30pm: Private Event with Scott Megill
Thursday, April 18, 5:30pm: Private Event with Scott Megill

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Friday, April 19, 6pm: Happy Hour On The High Seas with Len Boris of The Moshulu and Ann Marie Miller
Friday, April 19, 6pm: Happy Hour On The High Seas with Len Boris of The Moshulu and Ann Marie Miller
Join Ann Marie Miller of Moët Hennessy and Len Boris, Beverage Manager of The Moshulu, for a happy hour of hand crafted cocktails. Pick up some cocktail recipes, tips and tricks as Ann Marie and Len shake and stir up three creative cocktails: "Burnett & Cooper" (Belvedere Unfiltered Vodka, strawberry, mint, Ardbeg 10 Year Scotch, coconut, orange); "Time May Change Me" (Volcan Blanco Tequila, sweet vermouth, Maraschino, Combier, Grüner Veltliner); and "The Coffee in my Cream" (Hennessy, amaro, coffee, milk). PLUS, Ann Marie and Len will provide an insight to their creative process as they guide YOU through a “choose your own adventure” – that’s right, you’ll be creating your own signature cocktail. Please note that no full dinner will be served, but there will be light bites, including Len’s favorite cheeses and breads from The Moshulu.

Price $115.00
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Saturday, April 20, 2pm: Hawaii x Taiwan: Tropical Island Desserts with Judy Ni of Baology and Kiki Aranita of Poi Dog
Saturday, April 20, 2pm: Hawaii x Taiwan: Tropical Island Desserts with Judy Ni of Baology and Kiki Aranita of Poi Dog
This April, tropical islands will collide when Judy Ni of Taiwanese street food spot Baology and Kiki Aranita of Hawaiian eatery Poi Dog join forces for one sweet afternoon. Join Kiki and Judy for a mash-up of snacks from their island upbringings. This is the very first iteration of their Hawaii-meets-Taiwan pop-up series Wild Bunny. Judy and Kiki’s sweet treats include classic potstickers filled with pork, shrimp, vegetables, served with chili soy calamansi dipping sauce; steamed daifuku mochi stuffed with Taiwanese peanut butter and speculoos cookie butter; five spice guava caramel cookies; and avocado pudding in a dragon fruit puddle. Oh, and did we mention there will be cocktails? Enjoy a POG Mint Cocktail (lilikoi, orange, guava and Ocean Sugarcane Vodka from Maui) and a sample of Kavalan Taiwanese Whisky. Bonus: this class is hands on – learn to make dumplings from scratch and how to stuff mochi.

Price $110.00
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Tuesday, April 23, 7pm: Springtime Soul Food with Malik Ali of South
Tuesday, April 23, 7pm: Springtime Soul Food with Malik Ali of South
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 the southern food haven South for a soulful, rib-sticking spring supper including Caesar salad with romaine, crouton, grilled shrimp, parmesan; Hoppin’ John with black eyed peas, collards, jasmine rice, brown sugar cornbread; roasted salmon with garlic mash, fried cabbage, Cajun beurre blanc; and strawberry shortcake. Prior to his post at SOUTH, Malik worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. 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, April 24, 6pm: Rosé Around The World with Mitch Skwer of Vintage Imports
Wednesday, April 24, 6pm: Rosé Around The World with Mitch Skwer of Vintage Imports
Life isn’t all diamonds and rosé, but it should be. Join one of COOK’s favorite, go-to wine guys, Mitch Skwer of Vintage Imports, for an evening dedicated to the perfectly pink potable that we love the most. Dry rosé (not to be confused with White Zinfandel) to most people is associated with Provence, but rosé is produced in many corners of the world. Mitch Skwer will broaden your rosé palate at this oenophile’s dream class with Chateau Ferrages Roumery (France), Adelsheim Rosé (Oregon), Lamoreax Landing (Finger Lakes, NY), Chateau Kefraya (Lebanon), Fattoria di Basciano (Italy) and Cune Rosado (Spain). This is the perfect way to usher in the spring! Please note that cheese and charcuterie will be served at this class – not a full dinner.

Price $120.00
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Thursday, April 25, 7pm: An Evening with Todd Lean, Kevin Yanaga and Anthony Kelley of Pod
Thursday, April 25, 7pm: An Evening with Todd Lean, Kevin Yanaga and Anthony Kelley of Pod
Stephen Starr’s Pod in University City helped introduce contemporary Asian cuisine to Philadelphians. Join chefs Todd Lean and Kevin Yanaga at COOK for an inspired menu featuring: chawanmushi (savory egg custard with uni and king crab); seasonal nigiri; foie gras mini hand roll; scallops with sweet corn miso; saba (mackerel ) shioyaki with chili daikon and bacon dashi; and seasonal mochi for dessert. Officially taking over as Pod’s executive chef in 2013, Chef Lean believes the simplest approach is the best and straightforward, strong flavors are what you’re going to find here. Yanaga previously held posts at sushi hotspots Zama and Double Knot and recently brought his sharp sushi skills to Pod. Joining Lean and Yanaga is Pod bartender Anthony Kelley, who will be pouring a seasonal sake flight to complement select dishes. This is going to be one spectacular meal!

Price $175.00
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Friday, April 26, 7pm: Private Event with Nick Elmi of Laurel
Friday, April 26, 7pm: Private Event with Nick Elmi of Laurel

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Tuesday, April 30, 7pm: The Food Of Mauritius with Brian Lofink of Tria Taproom
Tuesday, April 30, 7pm: The Food Of Mauritius with Brian Lofink of Tria Taproom
Mark Twain once wrote, “Mauritius was made first and then heaven, heaven being copied after Mauritius.” Located in the Indian Ocean, east of Madagascar and southeast of the Seychelles, the small island of Mauritius was “discovered” (though not settled) by Arab and Portuguese sailors. Following Dutch, French and British colonial periods, the multi-ethnic island attained independence in 1968. Its tropical climate, sapphire blue waters and white powder beaches have helped make Mauritius a major tourist destination, with cuisine that reflects its melting pot makeup of Indian, African, Chinese and European (mostly French) cultures. Join Brian Lofink, Executive Chef of Tria, for a meal that celebrates the multi-cultural cooking of his very own mother’s homeland: boulette soup with jumbo lump crab and chayote dumplings, shellfish-chicken broth, scallions; gayak, a selection of Mauritian street food; grilled curry marinated head-on shrimp with sauce rouge and hearts of palm salad; wood grilled prime filet mignon with peppercorn and red currant demi glace, grilled pineapple, achard de legumes, farata; brûléed banana tart with dulce de leche, vanilla-rum ice cream.

Price $160.00
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