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OUR JUNE SCHEDULE WILL BE POSTED MONDAY, MAY 8 AT 2PM

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Saturday, April 1, 7pm: Private Event

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

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

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Wednesday, April 5, 7pm: Private Event

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

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

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

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

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

Price $175.00
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Friday, April 14, 6pm: Cocktails + Canapes with Matt Polzin and Rich Freedman of Olde Bar
The Olde Bar, located in Philadelphia’s landmark Old Original Bookbinder’s, is Jose Garces’ contemporary oyster bar and cocktail lounge steeped in the city’s nautical and culinary traditions. Serving oysters on the half shell, alongside a smart menu of modern re-imaginings of traditional bar snacks and a comprehensive cocktail and spirit list, The Olde Bar is at once a tribute to the city’s storied past and an updated version of one of our most beloved dining spaces. For the Olde Bar’s second appearance at COOK, Beverage Manager Matt Polzin and Chef de Cuisine Rich Freedman are serving up a festive menu of cocktails and canapes. Previously behind the bar at a.bar, Polzin beverage menu at Olde Bar pays homage to cocktail classics, “expertly mixed,” according to Philadelphia Inquirer’s Craig Laban. Freedman’s background is a meaty one as his great grandfather was a butcher in Italy, eventually opening a butchery in Florida where Freedman began working at age 10. Locally, he has worked at Opa and for the Philadelphia Eagles and Phillies before joining with the Garces Group.

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

Price $85.00
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Tuesday, April 18, 7pm: Springtime in Sicily with Michael Vincent Ferreri of Res Ipsa
Res Ipsa, located on the 2200 block of Walnut Street, is a collaboration between Tyler and Nicole Akin of Stock and Mark Capriotti and Mark Corpus of ReAnimator Coffee. Taking its name from the Latin phrase res ipsa loquitor ("the thing speaks for itself"), Res Ipsa operates as a cafe during the day and in the evening changes over to a full-service restaurant – that also happens to serve excellent coffee! Res Ipsa Chef Michael Vincent Ferreri’s menu is not only influenced by his own Italian roots but also by his time working at Zeppoli, Chef Joey Baldino’s beloved Sicilian-inspired BYOB. This April, Ferreri will prepare a springtime supper of Sicilian fare, including spring vegetable salad with spring onion-whey vinaigrette, almonds and pantaleo; Sicilian seafood stew with saffron, new potato and green chickpeas; lumache with snail bolognese; lamb shank with grapes, olives and potatoes; and for dessert, strawberry and rhubarb tart with basil cream and poppy seed. Mangia! Mangia!

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

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

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

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

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

Price $45.00
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Tuesday, April 25, 7pm: Wine + Swine with Mitch Skwer of The Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, a match made in heaven. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Join Mitch and Nick for a pairing dinner that highlights the Italy’s Emilia Romagna region, which is celebrated for its pasta, balsamic vinegar, parmigiano reggiano and prosciutto di Parma. Pairings include prosciutto with gnocco fritto, or fried gnocchi (paired with Castello di Luzzano Malvasia “Seta” 2014); peas, pancetta, mint and shoots (paired with Lo Duca Lambrusco Reggiano); tortellini in brodo - roast pork tortellini, pork broth, parmigiano reggiano (paired with Tenuta di Pederzana Lambrusco Grasparossa di Castelvetro); milk braised pork with greens and mushrooms (paired with San Patrignano “Aulente” Sangiovese di Romagna 2014); and zuppa inglese - English trifle (paired with Fattoria Paradiso Albana Vendemmia Tardiva).

Price $175.00
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Wednesday, April 26, 7pm: Aloha Eats: A Hawaiian Feast With Kiki Aranita and Chris Vacca of Poi Dog
In case you haven’t heard, Kiki Aranita and Chris Vacca of the fantastic food truck, Poi Dog Snack Shop, is opening a brick-and-mortar Poi Dog on 21st Street between Chestnut and Sansom Streets. So, it’s time for a celebration, Hawaiian style! Kiki (who is originally from Hawaii and Hong Kong) and Chris (from the Philly area) started the truck because they longed for Hawaiian food 5,000 miles away from the islands and wanted to share their experiences of what people eat in Hawaii with mainlanders. And we couldn’t be happier that they did! Prior to committing themselves fully to food, both Chris and Kiki taught Classics and Ancient Greek, but at COOK, they will bring their modern approach to Hawaiian fare with a menu consisting of ahi poke with uni on nori; poisson cru, pipikaula, pa’i’ai (Tahitian style ahi with coconut milk, Hawaiian dried beef, pounded taro); chicken adobo fried chicken with rice and atchara (pickled green papaya and carrot); Maui lavender bibingka (Filipino coconut rice cake) with mamaki tea cream. Say aloha to deliciousness!

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

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

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

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

Price $75.00
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Tuesday, May 2, 7pm: Private Event with Damon Menapace of Kensington Quarters and Neal Santos of Pelago

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Wednesday, May 3, 7pm: An Evening with JC Piña and Carlos Godoy of Cafe Ynez
Grab your finest sombrero and vamonos to COOK for a pre-Cinco de Mayo event that is sure to be caliente! (We know, our Spanish sucks!) Operated by Jill Weber, owner of South Street West’s Jet Wine Bar and Rex 1516, Cafe Ynez celebrates the flavors of Chef JC Piña’s hometown, Mexico City. Mexico City’s cuisine is a blend of the city’s Aztec origins, Spanish history, and cosmopolitan present. Join Chef Piña and Cafe Ynez General Manager Carlos Godoy for one flavorful fiesta: poblano soup garnished with chive oil; shrimp ceviche; pan seared salmon with cauliflower puree and shaved brussel sprouts with bacon; and lomo de ternera (strip steak) with caramelized onions, mushrooms, truffle oil with huitlacoche butter. Que bueno!

Price $155.00
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Thursday, May 4, 7pm: Private Event with Carolyn Nguyen and Michael Sultan of Revolution Taco

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Friday, May 5, 12pm: Berry Necessary: A Strawberry-Centric Lunch with Josh Bullock and Ian Natowsky of Farmer’s Keep
Berry season is just around the corner, so join Josh Bullock and Ian Natowsky of Farmer’s Keep for a special lunch celebrating early summer’s berry bounty! Philadelphia is experiencing a boom in healthy, fast-casual spots, and among Center City’s farm-to-city eating establishments is Farmer’s Keep. Focusing on healthy, creative cuisine that caters to all diets, Chef Joshua Bullock’s daily menu is entirely allergen-free (gluten free, dairy free, egg free, peanut free, tree nut free, shellfish free) and promotes the importance of local, organic and sustainable ingredients. For their berry, berry seasonal lunch, Josh and Ian will prepare strawberry fields salad with mixed greens, chives, strawberries, carrots, red onion, sunflower seeds and strawberry balsamic vinaigrette; barbacoa beef tacos with strawberry Sriracha aioli; BBQ ribs with strawberry brown sugar glaze, garlic wilted spinach, strawberry mint biscuits and molasses baked beans. Plus, it’s Cinco de Mayo, so it’s time for a strawberry basil margarita!

Price $85.00
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Friday, May 5, 6pm: Love The Locals: Philly Beer Happy Hour with Meredith Rebar and Garrett Williams of Home Brewed Events
Philadelphia is home to a growing number of local breweries with the number going from two breweries three years ago, to over ten that are open or in the final planning stages. Learn about the history and sample brews from local breweries that showcase one of the best beer cities in America. Join home brewing experts and beer enthusiasts Meredith Rebar and Garrett Lee Williams of Home Brewed Events for a tasting tour of Dock Street Brewery, Saint Benjamin Brewing, Evil Genius, Brewery ARS, Second District and Ploughman Cider and meet the brewmasters behind two of the featured local breweries. Plus, during class Meredith and Garrett will be brewing a beer that features all locally grown and produced ingredients from Holtwood Hops and Deercreek Malthouse that will be available for pickup at a later date. Light bites will be served to accompany the beers.

Price $110.00
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Saturday, May 6, 1pm: Mighty Fine Pizza and Wine with Peggy Paul Casella of Thursday Night Pizza and Tony Jones of CBL Wine Co.
Wine and pizza is the new beer and pizza, but don’t take our word for it. This May at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com is teaming up with Tony Jones of CBL Wine Co. for an afternoon of wine and pizza pairings. Peggy will prepare three internationally-inspired pizzas that will each be complemented by a wine from the corresponding region. Following a welcome sparkling wine (Villa Sparina Brut Blanc de Blancs Metodo Classico), guests will enjoy Moroccan-inspired pizza with preserved lemons, olives and saffron cream paired with Domaine Ouled Thaleb Moroccan White Blend 2014; Spanish-inspired pizza with roasted pepper sauce, chorizo and manchego cheese paired with Vina Galana Syrah Rosado Tierra de Castilla Spain 2016; and Italian-inspired pizza with simple marinara, cured meats and mozzarella paired with Santo Stefano Primitivo IGT 2015. This class is a must for pizza and wine enthusiasts alike!

Price $115.00
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Tuesday, May 9, 5:30pm: Private Event with Kevin Sbraga of Sbraga Dining

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Wednesday, May 10, 7pm: Private Event with Peter Woolsey of Bistrot La Minette and La Peg

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Thursday, May 11, 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 for her second COOK appearance as she cooks up a 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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Friday, May 12, 7pm: Chairman of The Board: Cocktail Dinner with Rob Burke of Boardroom Spirits and Biff Gottehrer of Stove & Tap
With a distillery nestled in the heart of Lansdale, Boardroom Spirits produces quality liquors without artificial coloring, sweeteners, preservatives, or other additives. Boardroom partnered with the internationally recognized, forward-thinking Corvinus University of Budapest, Hungary to conduct their R&D. This May at COOK, we’ve invited Boardroom Sales Manager Rob Burke to share the art and science of distilling. Joining Rob is Biff Gottehrer of Boardroom neighbor Stove & Tap. A former sous chef at The Dandelion, El Vez, and JG Domestic, Biff prepares classic pub dishes and pastas that are complemented by Stove & Tap’s beverage program, which features American wines, microbrews, and, yes, Boardroom Spirits. Rob and Biff’s cocktail pairing menu includes a mini fried oyster sandwich with cucumber aioli and fennel slaw on a house made Parker House roll, paired with Cricket Club made with FRESH Cranberry vodka, Pimm’s, cucumber, and lemon; beef carpaccio with roasted beet puree, pickled beets, mushroom, and crostini, paired with Gin & B Juice made with yogurt washed gin, dry vermouth, and Boardroom’s B, a 100% beet spirit; pea cappellacci with carrot beurre blanc, paired with Raspberry Thyme Gimlet made with C, a 100% carrot spirit, vodka, and lime; roasted lamb loin and ginger dirty rice, paired with Lansdale Mule made with FRESH Ginger Vodka; and mini pineapple upside down cake with luxardo cherry, paired with Pineapple Upside Down Mojito.

Price $165.00
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Saturday, May 13, 7pm: Private Event

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Sunday, May 14, 1pm: Mother’s Day Pie Party with Danielle Amabile of Oyster House and Mission Taqueria
Thank heavens! Pie season is here. And so is Mother’s Day! Celebrate both with an afternoon focused on the great art of pie making. All you need to know about crusts, fillings, scraps and more will be covered by Danielle Amabile, pastry chef of Oyster House and Mission Taqueria. A graduate of The Restaurant School at Walnut Hill College, Danielle previously crafted confections at Pod and Alma de Cuba. Treat mama (and/or yourself!) to a sweet AND savory afternoon of pie and nothing but pie: pie fries with jam; cheeseburger hand pies with spicy mustard and pickles; Key Lime Pie with graham crust, blackberry compote and whipped cream; chocolate pudding pie with Oreo crust and whipped crème fraîche; and strawberry rhubarb slab pie, with toasted oat ice cream. Pie lovers, it doesn’t get better than this!

Price $110.00
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Monday, May 15, 6pm: Private Event

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Tuesday, May 16, 7pm: Pasta Makes Perfect with Pat Alfiero of Oyster House
Patrick Alfiero, just 22 years old and a sous chef at Oyster House, has been surrounded by food since he was born. As a youngster, Patrick pulled his share at his grandfather's farm – from riding the tractor to helping his grandmother can all of the vegetables from the season’s crop. His restaurant career began at Musso’s, a Sicilian restaurant operated by a Sicilian immigrant turned friend, Salvatore Musso. Patrick moved to Philadelphia, where while working on his Associates for Culinary Arts, he worked at Oyster house as a shucker. Following positions at Tinto, Gaslight, and il pittore, Patrick returned to Oyster House as a sous chef. When he’s not on the line at Oyster House, what does Patrick enjoy cooking? Pasta – from scratch, of course! We’re delighted to have Patrick share his night-off skills with us for one helluva pasta dinner: maccharuna with zucchini ragu, pancetta, basil and parmesan; pappardelle with pig’s head ragu, pecorino and oregano; cavatelli with little neck clams, broccoli rabe and Calabarian chili; and goat cheese mezzaluna with braised goat shoulder, peas, mint and Sicilian chili. Mangia! Mangia!

Price $160.00
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Wednesday, May 17, 7pm: Private Philadelphia Magazine Event

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Thursday, May 18, 7pm: Private Event with Joncarl Lachman of Noord, Neuf and The Dutch

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Friday, May 19, 12pm: Cook For Your Life with Ann Ogden Gaffney
If you’re looking for cooking inspiration that is both healthy AND flavorful, this is the class for you. James Beard nominated cookbook author Ann Ogden Gaffney returns to COOK to prepare a lunch that is easy, tasty and nutritious. Ann’s cookbook Cook For Your Life takes its name from Ann’s same-named organization that provides patients and families affected by cancer with therapeutic cooking skills and techniques that she herself learned during her own fight against breast cancer. Ann’s programs have received funding from the National Institutes of Health and have been embraced by medical institutions at Columbia University, Mount Sinai, American Cancer Society and more. This May, Ann’s seasonal menu includes chilled spring vegetable soup; poached salmon with cucumber dill salad and easy potato salad; and citrus macerated strawberries and lemon yogurt cake. A copy of Cook for Your Life is included in the class.

Price $80.00
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Friday, May 19, 6pm: Meant to Ferment: Funky Food and Drink Happy Hour with Olga Sorzano of Baba’s Brew
Kombucha, the beverage the ancient Chinese called the “immortal health elixir” has a rich history of providing health benefits to those who drink it. Made from sweetened tea that’s been fermented by bacteria and yeast, Kombucha has become a force in the health food market in recent years. At this class, guests will learn everything they need to know to safely brew the best tasting, healthiest Kombucha possible at home. Olga Sorzano, the founder of Baba's Brew - Chester County’s local, organic, sustainable and traditional kombucha nano-brewery - will reveal the centuries old secrets of kombucha. Guests will learn the basics of Kombucha making, as well as water kefir, how to concoct your favorite flavors and lots of other tips. Plus, enjoy a few cocktails using the fermented beverages and local spirits! Olga will also serve light bites that make use of fermentation: kimchi rice balls, Moroccan chicken crostini with preserved lemons, SCOBY fruit rolls and kraut rosti. The class includes a Kombucha starter kit so you can put your new skills to good use!

Price $115.00
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Saturday, May 20, 6pm: Cookbook Author Series: “Sunday Pasta” with Edwin Garrubbo
Edwin Garrubbo has been studying, cooking, searching for and thinking about La Cucina Italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most of all. He visits restaurants, cooking schools, markets, and food artisans across Italy and wherever Italians practice their craft. He is a citizen of both the United States and Italy. In his book Sunday Pasta: A Year Around the Table with Family and Friends, Edwin provides 54+ seasonal and delicious pasta recipes and includes expert wine pairings and gorgeous photography. Join this certified pasta enthusiast at a special four-course pasta dinner: fusilli con tonno e pomodorini (fusilli with tuna and cherry tomatoes); paglia e fieno (tagliatelle with prosciutto, cream and peas); risotto agli asparagi (risotto with asparagus); and cavatappi con rucola e ricotta (cavatappi with arugula and ricotta). Each guest will receive a copy of the book that also provides fresh insights into key Italian ingredients, a guide to pasta shapes, and an Italian food glossary.

Price $165.00
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Sunday, May 21, 6pm: Private Event

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Tuesday, May 23, 6pm: Wine Wars: Old vs. New World with Mitch Skwer of Wine Merchant and Ashley Costanzo of Vintage Imports
If you love wine and cheese and a healthy dose of friendly competition, you’ll love Wine Wars! This May, two wine aficionados, Mitch Skwer of The Wine Merchant and Ashley Costanzo of Vintage Imports, will go head-to-head for a competitive night of wine and cheese pairings. Guests will sample four pre-selected cheeses which are then paired with wines selected by both Skwer and Costanzo. And there’s a twist: this round of Wine Wars is Battle Old World vs. New World, with Costanzo representing Old World wine regions (France, Italy, Spain, etc.) and Skwer representing the New World (the Americas, Australia, South Africa, etc.). The best part? YOU get to be the judge!

Price $125.00
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Wednesday, May 24, 6pm: The Happiest Hour: Summery Vegan Bites with Rachel Klein of Miss Rachel’s Pantry
With the approach of Memorial Day weekend, let the summer happy hours begin! This is the perfect class for inspiring selections that will satisfy all of your guests at your next summer soiree! 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 summery vegan bites, including: trumpet mushroom scallops with seaweed caviar, pea puree and micro spring onions; homemade coconut-based buffalo mozzarella salad with heirloom tomatoes, salt-roasted beets and citrus-basil dressing; and lobster mushroom dumplings with tarragon and fresh peas. And what’s happy hour without some booze? We’ll be serving a grapefruit gin rickey as well as a selection of vegan-friendly wines.

Price $100.00
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Thursday, May 25, 6pm: Private Event

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Tuesday, May 30, 7pm: Bread Head with Jonnathan Yacashin of Noord
Bread lovers, take note! Noord’s sous chef Jonnathan Yacashin is something of a bread whisperer. The East Passyunk eatery where he works has garnered tons of praise for its entire Dutch and Northern European menu. But one item not officially listed on the menu is Jonnathan’s bread – which is some of the best and most interesting found in Philadelphia. Join him at COOK for a dinner that makes use of a variety of Jonnathan’s signature breads: NOORD chopped chicken liver pâté, oliebollen, candied red onion; caraway soup, seasonal veggies, rye bread; pagach, potato, bacon, sour cream, melted cabbage and onion filling; butky, walnut rolls and plum jam. Gluten enthusiasts, this one’s sure to please!

Price $150.00
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Wednesday, May 31, 7pm: An Evening with Eric Leveillee of Whetstone
This March, Eric Leveillee, who has been a member of the culinary team at Whetstone since its 2015 opening, was promoted to Executive Chef. Following his promotion, Whetstone has begun rolling out a new menu items, expanding beyond their signature, simple comfort foods and incorporating modern techniques and international influences. Eric, who has previously held positions at Vernick and El Camino Real, makes his COOK debut this May with an eclectic menu: lettuce, schmaltz, cured egg, herbs; lamb neck pierogi, sunchoke, sorrel, lemon, caramelized yogurt; rabbit liver tortellini, black garlic, dashi, leaves, spruce; clams, lobster consommé, burned leeks, sea beans, clarified butter; rhubarb, shortbread, lemon verbena, sweetgrass.

Price $155.00
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